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Here you can find licensed trade news and updates, the weekly e-newsletter INNfocus, past editions of the BII News (our quarterly magazine), and hear all about our latest industry campaigns.


Fuller's Managed Estate Awarded BII Sustainability Champion Status

Fuller’s is delighted to announce that all 197 pubs and hotels in its managed estate have been awarded BII Sustainability Champion status – making Fuller’s the first company to have its entire managed estate recognised in this way. Fuller’s support centre, Pier House, has also received the Company Edition of the award. 
The Sustainability Champion Award was created by the British Institute of Innkeeping (BII) and is awarded to “those in the industry who have gone above and beyond to demonstrate their commitment to running a sustainable business”. Fuller’s won this accolade for its proactive work in four key areas – energy reduction, waste reduction, sustainable procurement, and customer and team engagement. 
Oliver Rosevear, Fuller’s Director of Sustainability, said: “This is a great achievement for Fuller’s and our Managed Pubs and Hotels team. In 2021, we announced we would achieve Net Zero by 2040 – with a commitment to achieve Net Zero for operational emissions by 2030. Through our sustainability programme, Life is too good to waste, Fuller’s has made real progress over the last year in energy reduction, waste reduction, sustainable procurement, and customer and team engagement. All of our energy comes from 100% renewable sources, and we’ve worked hard to reduce our energy usage through behavioural and equipment change.
“In 2022, the initiatives we had undertaken resulted in a 13% reduction in electricity usage and 14% reduction in gas. We have also increased our recycling this year to 59% and committed to sending zero waste to landfill. We also work closely with our suppliers to ensure our customers have plenty of sustainable food and drinks options. 
“Our team members are key to our success, and we have many people across the business who are engaged with our sustainability initiatives – so it’s great to see all of their hard work recognised with these awards.”
Steve Alton, BII Chief Executive, said: “Since launching our Sustainability Champions Awards this summer, it has been fantastic to see the huge amount of work and commitment from our sector. Sustainability has to be a key focus for pubs and hospitality venues, to protect our local and global environments, but also to ensure their businesses are running as efficiently as possible to counter the effects of inflation and rising energy prices. 
“Fuller’s dedication to bringing every team member on this journey with them has shown the true power of collaboration and communication. We are delighted to recognise them as the first estate to achieve Sustainability Champion status across the board. Sharing the inspiring ideas and innovation from all of our Champions has highlighted once more what an incredible industry we are privileged to be a part of.”

Oakers Relay Charity Challenge

The Royal Oak in Chapel Ash, run by the amazing duo Terry and Emma Cole, hosted a charity challenge that saw various community groups take part in the “Oakers Relay” on 2nd September.
The challenge was organised by the pair in support of their favourite charity, the Midland Freewheelers, who are a biker group and members of the National Association of Blood Bikes (NABB).


They offer a 24/7 service transporting blood, breast milk and urgent medical supplies - all for free. The Royal Oak community has been raising money for the Blood Bikers charity for over eight years, and this time around felt they needed to raise the stakes to continue to secure funding for this great cause.


On the morning of Saturday 2nd September, ten bikers made their way to their first point at Ross on Wye, while six cyclists set off for the first leg of the relay – a fourteen mile trip along country lanes to RAF Cosford. The bikers carried with them two relay balls, (a netball and a football) that were to be passed on to sports teams as part of the challenge.




RAF Cosford is the home of the Midlands Air Ambulance, where the Blood Bikers supply them with vital blood top ups and medical supplies. Like the Blood Bikers, the Midland Air Ambulance are charity funded. Arriving at 11am on the Saturday morning, the bikers handed the relay balls over to the cyclists, and were even invited to the helipad to see the helicopter lying in wait to be called out!



The next leg of the relay was now underway, with the cyclists departing on a short seven mile ride to the Hartley Arms to meet the walking team. 



Under the heat of the midday sun, the walkers set off to complete their leg of the relay along the Staffordshire Union Canal and winding countryside paths, on to the Aldersley Stadium. Two and a half hours later, the walking team safely arrived to hand over the relay balls to the sports teams who would battle it out in the stadium, while the walkers took a well-earned rest.



Keen supporters of the local community, The Royal Oak are sponsors of the men’s football team and ladies netball team who took part in the challenge. After some fierce competition from both sides, the teams, along with a crowd of approximately fifty onlookers made their way back to The Royal Oak for celebration drinks. They were met there by the runners who carried the relay balls along a disused railway track up Compton Hill, completing a three and a half mile run back to The Royal Oak to close off the challenge.


Terry and Emma have once again pulled off a fantastic fundraising effort for their chosen charity, doubling their goal of £1500 with the help of the community. Next time they have said that the target will be doubled from the get-go, which is great news for the Free Wheelers and those who benefit from their service.


Bringing community and local charities together is just one of the fantastic things that we know you do in your pubs - please get in touch at [email protected] to tell us your stories so we can share them with other BII members


If you would like to learn more about the Midland Freewheelers or the Blood Bikes, or make a donation, please visit the following links:




The Restaurant Show Returns Promising a Stellar Line-Up of Speakers and Sessions! 

Charlie Gilkes, Helen Charlsworth, Sacha Lord, Emma McClarkin OBE and Gareth Ward are all confirmed speakers for The Restaurant Show, held at London Olympia from 2-4 October.

With the stage set and less than a month until doors open at 
The Restaurant Show, we can take a look at the exciting activities planned across the three days at London Olympia. 

The Restaurant Show is the flagship trade show for restaurateurs and chefs, casual dining operators as well as pub, bar and street food operators. Coupled with Catering Expo Equipment, the three-day exhibition champions the outstanding products, people, insight and innovation of the food and drink industry.

For the first time, the show will introduce two new zones. Bar & Drinks provides a holistic view of beverages in hospitality. From aperitifs and cocktails to beers, wines and spirits to coffees, teas and infusions, the drinks menu is a key element of any restaurant, bar, or pub and the driver of higher margins and profitability. This zone will also be bolstered by a dedicated Bar & Drinks Live theatre in partnership with The Morning Advertiser, incorporating panels, presentations, interviews and tastings with some of the leading industry experts, including Charlie Gilkes of Inception Group, Jo Bradford of Marston’s, Helen Charlesworth of Stonegate, Emma McClarkin of British Beer and Pub Association and Steve Alton from the British Institute of Innkeeping.

Our very own Steve Alton will be featuring on the Bar & Drink Live theatre at The Restaurant Show. Join him at 10.30 on Tuesday 3rd October, for the session ‘Cost-of-living crisis: Impact on the UK pub and bar sector’. Rising energy bills, staffing shortages and record inflation are three of the challenges the UK pub industry continues to face. In this session, leading trade organisations come together to analyse the support available to businesses. Is it enough? What more needs to be done? What is the outlook for the short and long-term? What are they doing to represent the industry?

The second new zone added to the show this year is Chefs’ Ingredients, dedicated to showcasing, educating and inspiring chefs with the latest ingredients and techniques embracing the industry. In unison with the zone will be the new Chef’s Live theatre in partnership with Restaurant, which will include workshops and masterclasses with leading UK chefs, including Tommy Banks, Philli Armitage-Mattin, Cyrus Todiwala and Gareth Ward, who will also host mentoring sessions aimed at inspiring the next generation of UK chefs.

William Reed is also investing in a multi-channel content strategy that will flow through The Restaurant Show. With an additional content theatre, Restaurant Live, visitors will have access to a data, insight, panels, demonstrations and workshops delivered by industry leaders, including Will Beckett of Hawksmoor, Michael O’Hare of The Man Behind The Curtain and Mark Selby of Wahaca, covering the latest trends impacting the UK hospitality market.

Take a look at the full sessions timetable and speaker line-up!

Commenting on the launch of the content programme, Giorgio Rigali, Head of Communications at William Reed said, “At The Restaurant Show, we are committed to providing world-class content and are thrilled share the list of industry influencers that will be taking to the stage this year. With such a diverse portfolio of speakers, we are confident that there is something for everyone and cannot wait to welcome everyone to Olympia this October.”

To register for your free pass, click here

Olympus Power partner to support BII Sustainability Champion Award

Reducing your energy consumption with trusted partner Olympus Power

Olympus Power is the proud sponsor of the BII’s Sustainability Champion Awards, won by pubs and inns that have gone above and beyond to demonstrate their commitment to running a sustainable business.

The alternative energy company Olympus Power advises on reducing power consumption via voltage optimisation, as well as designing and installing solar systems for larger buildings, land or car parks. 

Matt Farrand Account Manager for Olympus Power has been working with BII members to reduce energy usage and bills, which also reduces carbon emissions for the businesses. 

Matt said “For pubs and inns, our clients have seen great savings using voltage optimisation units that are fitting to an existing energy supply, and reduce the amount of energy used. This can save up to 15% in energy and bills. The hospitality industry tends to have a heavy energy use, with kitchens, lighting and heating.” 

While any size business that uses electricity can benefit from voltage optimisation, there are further options for corporate clients at a larger scale. 

Matt: “When we survey hotels and breweries or the distribution centres and cold storage, then in the current market solar systems are a win. These can be on the roof or ground, or as solar canopies in car parks. We have an expert team that design and fit systems that can supply the majority of power needed for a site, with finance agreements that mean there is no capital expenditure. 

We can offer solar systems via a fully-funded Power Purchase Agreement, and voltage optimisation on a lease basis to give businesses the benefits of low-carbon technology whilst avoiding the need for costs up front.

We offer alternative energy technologies in these ways to make reducing your carbon emissions totally affordable and to avoid the delays with budgeting for the investment.”

Olympus Power systems report the energy and carbon saved helping staff and customers engage with energy-reducing aims, which is one of the four criteria that the BII Award looks for. With one of their systems installed, BII members can show Energy Reduction as well as Customer & Team Engagement. 

Matt offers encouragement to all those going for a Sustainability Champion Award “This is an excellent initiative and a great opportunity to show what your business has been doing to reduce their carbon footprint, and to take a look at what more you could do to reduce emissions and bills. Good luck to everyone entering!”

Worker Shortage Fix Needed if Hospitality's World Cup Boost to Continue

Hospitality businesses saw a 33% increase in sales during the World Cup final, despite ongoing staff shortages.
Leading hospitality trade bodies have united to highlight the untapped potential of hospitality to drive economic growth, as new survey data from CGA Insight on behalf of the sector shows that 61% of hospitality businesses are experiencing staff shortages and widely reduced their trading hours and days as a result. 
The data, collected by the British Beer and Pub Association, the British Institute of Innkeeping, Hospitality Ulster and UKHospitality shows that almost 40% are reducing trading hours. Of those, hours have reduced by up to 74% midweek and 42% at the weekend. That loss of trading has seen two-thirds report a sales decline of up to 25%.
Chefs remain the most difficult position to recruit, with up to 79% of respondents experiencing chef vacancies. Businesses also have high levels of vacancies for front of house staff (70%), kitchen porters (59%), brewery staff (57%) and housekeeping (52%). 
The data follows reporting that the Government is seeking to expand the Youth Mobility Scheme to other countries, which hospitality bodies are supportive of. In addition, the sector continues to call for the Shortage Occupation List to be expanded and for wider reform of skills and training, with a particular focus on addressing economic inactivity. 
In a joint statement the trade bodies said: 
“We saw during the World Cup final last weekend just what hospitality can deliver. The sector saw a huge 33% uplift in sales, even as this new data shows that almost two-thirds of venues are running short of staff.
“Just think what we can deliver if our pubs, bars, restaurants and hotels were able to recruit the positions they need. If you have hospitality running at full capacity, you’ll no doubt see the sector generate rapid economic growth; creating thousands of jobs and supporting local communities. 
“Unfortunately, the reality is that with 60% of businesses unable to adequately recruit, they have had no choice but to curtail their trading. 
“This is a massive blow for businesses, who need sales more than ever to contend with rising costs, and it’s a huge detriment to the local community, who look to hospitality as places to meet, socialise and take a much-needed break.
“Which is why it’s frustrating that we have seen little progress in addressing these shortages and that our local pubs, restaurants, hotels, to name a few, continue to plead for a better recruitment environment, particularly from overseas.
“Despite the enormous investment and time the sector is putting in to develop its own talent, through apprenticeships and training, there is an immediate need to address shortages now. 
“This data demonstrates that urgent need and it’s clear the Government recognises this as an issue, but solutions have not been forthcoming. We would urge the Government to widen the Youth Mobility Scheme and Shortage Occupation List as a starting point to solve recruitment woes, in addition to wider reform of skills and training.”

Goathland Hotel Interview

Every BII member is unique and we love sharing their journeys through the years with our 10,000 strong network. Max Burke MBII asked Keith Richardson from the Goathland Hotel, better known as the Aidensfield Arms from popular TV drama, Heartbeat about his passion for pubs and how they have successfully run their pub for nearly 40 years. 

How did you come to be at The Goathland Hotel? Are you tenanted with Punch Pubs?
My wife Jean’s family had lived in Goathland previously and we had our Wedding Reception here in 1974.  It started with a New Years Day conversation together in 1985 which then turned into us applying to buy the Lease with Punch.

The pub has been run by your family for the past four decades - how did the pub come to be such a vital part of your family’s lives?
As my wife had previous family living here, we already knew many people and the village lifestyle.  We actually have family that ran this pub back in the early 1900's.  Our children went to the same village school that their grandfather did and moving from Mortlake, it offered a peaceful and attractive way of life.  Running The Jolly Gardeners in Mortlake was great, but we wanted a pub with rooms and the pub and hotel in Goathland offered our young family so much more.

How did your customers react during and after the Coronavirus pandemic?
Our customers were very sympathetic and when coming back many were very cautious.  However, we gained a great many repeat customers to our tourist hot spot when they saw how high we kept our cleaning standards.

During and since Covid there has been an increase in the number of people who are opting to take their holidays in the UK instead of going abroad. Having that accommodation option for customers, how have you taken advantage of this, and did you see an upturn in bookings?
Yes, we have definitely seen a reawakening as to what a UK holiday can offer and also the short escape, not pinning all their energy on 2 weeks.  We have increased our advance minimum stay to 3 nights, a great way to ckeep costs down.

Is social media important to the way you run the business?
Yes, our media take is slightly different and we use it as a village focus.  After all, the more reasons to visit the better, and it encourages people to stay for  longer.

The pub is well known for being used as the Aidensfield Arms in Heartbeat, did this positively affect footfall for the business?
Absolutely, it's brought the North Yorkshire Moors worldwide tourism.  It’s been great to welcome visitors from as far afield as Scandinavia, Canada, OZ & NZ.

The village is famous for another reason -  Goathland station, located a stone’s throw from the hotel, was used in one of the Harry Potter films. Did this affect the number of visitors to the town and therefore the pub? 
It was a lovely extra to our popular village.  Coaches of 50 Japanese students will suddenly file past the pub to The 'Hogwarts' Station.

What are some of your key considerations now in the current climate?
Our focus currently is being aware of the little things, from each bill and what's necessary or can be negotiated.  We try to ensire each customer leaves wanting to come back again.

How do you balance the menu so it yields the highest GP? What’s your best dish for GP?
Our menus are designed with our customers in mind as such we run a small menu and serve a lot of each dish!  Our best GP has to be Ham, Eggs with chips or Sausage, Eggs with chips.

What is your menu like? Do you think it’s important to cater to different tastes and say have a vegan option?
Absolutely -  we have had a Gluten free menu for over 15 years and now have vegan options always available from 'Meatballs' to Macaroni.

Do you work with a chef to create menus or is this something you like to manage?
No - we are a Husband and Wife team through and through.  My wife is the Cook, along with a management team.

Have you been in touch with other local businesses during this time?
We have always worked closely with the Steam railway and have a great working relationship with our local suppliers.
When times are tough working closely with your local suppliers is invaluable.  We have seen so many challenges, particularly as a rural business - from the cost of living crisis or running out of logs in a snowy winter.  
Heartbeat started filming in 1991,  and we were asked by the executive producer at the time if we could be used for a Pilot series of 6 episodes.  Little did we know that it would not finish until 2008 and is still repeated everyday!  Whilst it was an incredible opportunity, it created many challenges and there was no other business the same that we could draw support or expertise from.  To be honest the closest was a Disney training course!

The pub is now up for sale, how and why have you come to this decision?
We love the working in this industry, it is a great life and lifestyle but as I'm about to be 80 and my wife is 75 we would like to travel some more and visit friends and family, so are going to be retiring shortly.

Do you have any tips for the licensee(s) that takes over the pub?
Embrace the village and all that is, from Heartbeat and Harry Potter to the Steam Railway and walking the Moors. After all, if you are passionate about it you can sell it to others to enjoy.

Why did you decide to join the BII?
We decided to join the BII as a member a long time ago, they provide great advice that is industry specific at the touch of a button.

Why would you recommend the BII to a fellow industry professional?
We would recommend the BII to anyone in the trade, new or old because nobody walks in knowing everything and if you do, the rules soon change.

BBPA launches free webinar series with enei to foster greater learning and collaboration on diversity & inclusion across hospitality

The BBPA is inviting businesses from across the hospitality sector to sign up to the first in a series of webinars focusing on promoting and embedding diversity and inclusion in the industry. 

Hosted in partnership with the Employers Network for Equality and Inclusion (enei) the online sessions will hear from businesses about what they’re doing in their organisations and provide advice and insight from experts to support others to do the same. 

The first of the four webinars will look at recruiting brilliant people and keeping them. It will explore how embracing diversity and inclusion can contribute to successful hiring, and simple ways that businesses can alter their processes to make them more inclusive. The session, held at 2pm on 14th September will include speakers Sarah Simcoe, a globally experienced thought-leader and speaker on inclusivity and cultural change, Joanna McCrae, the Diversity, Equity & Inclusion Client Solutions Director at PageGroup, and Joe Sidley, Talent Acquisition Manager for Western Europe EMEA & APAC at Molson Coors. 

The webinars will focus on the experiences of both staff and customers in hospitality businesses and cover other topics such as leadership, creating inclusive spaces and environments and ensuring everyone has the same access to opportunities to do their best. 

Each session will be led by an expert speaker and include real examples from businesses in the brewing and pub industry, alongside businesses outside of the industry to show what other sectors are doing as well. 

Sandi Wassmer, CEO of enei commented: 
“enei is delighted to be working with the BBPA on this cross-sector webinar series. We know through our work with our members that building cross organisational relationships and sharing best practice is an incredibly effective way to strengthen diversity, equality and inclusion (DEI) work across whole industries.

“We are excited to be bringing our human-rights based approach to DEI to the hospitality industry to help BBPA members create an open, honest, and innovative cultures that will inspire their teams to succeed.”

The webinars are part of the BBPA’s ongoing #OpenToAll programme of work which supports its members and other businesses in the sector learn from each other, through expert advice, guidance and publicly championing the benefits of diversity and inclusion in their businesses. 

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:
“We’re committed to supporting our members to learn from each other and make meaningful change on this agenda, through sharing best practice and providing practical guidance to help them drive it forward in their organisations. 

“Now, we’re pleased to be hosting a series of events that are open to all businesses across the hospitality sector, free of charge, because we believe this is an issue that needs to be embraced by everyone to make real long-lasting change. 

“We’ll be hearing from experts in these topics and some extremely positive examples from both our industry and other industries as well and we’re really looking forward to sharing and learning together to drive diversity and inclusion even further forward within our industry.”

Sign up to attend the webinar here.

BII announce partnership with Zero Carbon Forum

The British Institute of Innkeeping (BII) has partnered with Zero Carbon Forum to support pubs on their sustainability journey as part of the BII’s recently launched Sustainability Champion Award. 

The Award recognises and celebrates the pub sector's outstanding commitment to sustainability and the environment, supported by Sky Business. The forum, a non-profit organisation dedicated to helping Hospitality and Brewing reach net zero at pace, will be providing BII members with access to the Carbon Calculator and toolkit. 

The Carbon Calculator and toolkit was developed with funding from the forum, Sky, UKH, BBPA and Brewer’s Company. It enables hospitality operators and brewers to calculate their carbon footprint and identify achievable key actions to reduce emissions whilst improving efficiency and sustainability.

Mark Chapman, CEO and Founder of the Zero Carbon Forum said: “It’s fantastic to see the BII launch this important award, recognising the work pubs are already doing to implement sustainable practices across their businesses.  

“The extreme temperatures we’re experiencing highlights that the effects of climate change are happening now. Rapid reductions in carbon emissions are critical to maintaining a habitable planet and as food and drink creates over a third of emissions, our customers and employees expect us to take action.  We are delighted to be supporting the BII to help their members measure their climate impact and take immediate action to build more resilient and efficient businesses through accessing the carbon calculator and toolkit.  

“We also welcome any BII members who want to join the forum to go further through setting net zero targets and accessing all the support they need to get there with individual and collaborative initiatives. We are committed to supporting the industry and every business in it to take action to improve efficiency and resilience on the journey to net zero and a more sustainable future for all.”

Steve Alton, BII CEO, commented: “We are delighted to have the support from Mark and the whole team at Zero Carbon Forum, providing our members with access to invaluable resources to enable them to deliver sustainable practices and reduce their carbon footprint.

“Our members recognise the huge importance of building a sustainable future, with many already having made positive changes in their businesses, this additional support will help them to further evolve their approach.”

The Sustainability Champion Award will be presented to deserving pubs and their teams, that have demonstrated exceptional leadership, innovation, and dedication in implementing sustainable practices. This includes initiatives related to energy conservation, waste reduction, responsible sourcing and community engagement. 

BII members can access the Zero Carbon Forum Carbon Calculator via their website here.

Nominations to find the most exceptional accessible venues in the Hospitality Industry are still open.

The 2023 Blue Badge Access Awards for the hospitality sector and beyond are open for nominations until 18 September 2023, with the winners due to be announced at a ceremony in London on 26 October. These are awarded to the very best venues who have excelled in providing exceptional accessibility and inclusivity in the hospitality and leisure industry. With 12 different categories and 2 conceptual design awards with a £20K prize offer, this job should be easy, however…

“The Hotel & Leisure Industry is not paying enough attention to accessibility.”
According to the Visit Britain survey, the hospitality industry is ignoring the spending power of disabled people and their families which contributes c.£15.3 bn to tourism in England. 14.6 million disabled people live in England, and many say that the Hotel & Leisure Industry is not paying enough attention to accessibility. In fact, businesses are estimated to lose about £2 bn a month (Purple Pound) by ignoring the needs of disabled consumers. On the flip side, “research shows that businesses that are proactive and attentive to those with disabilities will gain loyal customers who will return again and again.” The Times, 30 April 2022

“It is essential that the hospitality industry understands that a ramp at the front door, and a bedroom or two on the ground-floor do not constitute ‘accessibility’ let alone stylish accessibility”.
Says Robin Sheppard, Co-founder and one of the Judges of the Blue Badge Access Awards “There is progress in accessibility, but we still have a long way to go” he continues “So, whilst I can give the travel and hospitality industry a ‘could do better’ for inclusivity, we have some way to go. I am optimistic and confident that the hospitality industry will do better in the years to come.”

The Ludicrous Loo Award and Ridiculous Ramps – New for 2023
As a wheelchair user herself, Fiona Jarvis founder of Blue Badge Style and also a Judge says, “Mobility – or the lack of it – shouldn’t mean you can’t have style. We are looking for exceptional accessibility across hotels, restaurants, bars and other public venues worldwide, with a focus on style, thoughtful design, innovation and liberty. We are also unafraid to give a couple of awards which highlight the regular abominations that sadly continue to exist, and we encourage nominations for Ludicrous Loos, Ridiculous Ramps, Bewildering Bathrooms and Obnoxious Obstructions in restaurants, hotels, cafés and visitor attractions around the country!”

With the summer holiday season upon us the BBAA are inviting the public, tourists, and the industry to nominate their favourite venue for a Blue Badge Access Award. 

Click here to nominate                                                                                               

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