Today’s news in brief – 20/03/25

UKH have called for packaging supplied to venues to be exempt from the EPR. The likes of Azzurri Group, Burger King UK, Fuller’s, Marston’s, Punch Pubs, St Austell Brewery, Stonegate Group and Wells & Co have signed the letter to Steve Reed, the Defra Secretary of State, that states that “as a result of poor policy design”, bottles of beer and wine are incorrectly classified as household waste despite not ever leaving the hospitality premises. 

Top hospitality operators saw their LFL sales grow by a fractional 0.1% in February, as consumers continue to remain watchful of their disposable income. This is still well below the current rate of inflation and continues a “challenging” start to the year for the hospitality industry, following a year-on-year drop of 1.3% in January. Despite a 2.5% increase in total sales in February, extremely tight margins persist in the industry due to inflationary costs.

Hertfordshire Catering has named David Stanley its new executive chef. With experience across multiple sectors of the food industry, Stanley brings a passion for nutrition, innovation, and delivering high-quality meals. In his new role, he will lead the development of HCL’s school catering offerings, ensuring quality and variety. He is said to prioritise responsible sourcing and minimising food waste to enhance meal sustainability. 

Japanese-inspired café, Clap Ka-fe, will open in Knightsbridge, London, on 31 March. Rooted in the philosophy that nature’s beauty lies in its imperfections, Clap Ka-fe will focus on “simplicity and organic elegance” reflected in the interiors and menus. The café will offer a space to eat-in as well as a grab-and-go option via Slerp and Deliveroo. The café will partner with DIRTEA to serve super blends infused with functional mushrooms.