After years of declining volumes, cask ale is showing signs of recovery. According to a 2025 YouGov survey carried out for the Society of Independent Brewers and Associates (SIBA), around 25% of 18 to 24-year-old beer drinkers now regularly order cask ale at the bar. This is an increase of more than 50% on the previous year. Younger drinkers are drawn in by better …
This September marks 30 years with the company for Karl Yewdall and to celebrate, we sat down with him for a quick Q&A to look back on three decades of change. Karl joined us back in 1996 and has been a huge asset to the company, seeing it grow, change and evolve. in the past three decades – delete.
When you started 30 years ago, what …
Turning Underused Space into a Thriving Destination Bar
When Salthouse Harbour Hotel embarked on a £2 million transformation programme, the ambition extended far beyond a refurbishment. The award-winning waterfront hotel set out to completely reinvent the guest experience, with a new spa, refreshed brand identity and a bold rethink of its food and beverage offering.
At the heart of the transformation was an opportunity to unlock …
The UK food hall sector is in the middle of a remarkable run. While the broader hospitality industry has faced well-documented pressure from rising costs, wage inflation and declining footfall, food halls have done something quite different. They have kept growing. According to hospitality consultancy Next Phase, the number of food halls operating across the UK grew by 26% between 2024 and 2025, with …
In busy venues, the bar is one of the hardest working areas of the entire operation. Whether you’re running a high-volume pub, a cocktail bar, a hotel or an event space, the pressure during peak service doesn’t change. Speed, flow and consistency across a full shift are non-negotiable.
Most operators think about this in terms of staffing. But in many cases, the bigger variable is …
For restaurant groups and hotel chains, a bar is far more than a place to serve drinks. It is a key service area that needs to perform efficiently every day, often across multiple sites.
While the design and aesthetics of the front bar often take centre stage, the systems working behind the scenes are what truly determine how smoothly service runs. From glass storage and …
Deana and Andy attended the Made in Yorkshire Awards last week. Whilst they didn’t come away with the Sustainable/Ethical Manufacturer award, it was a fantastic evening and they’d like to remind everyone why Servaclean is Sustainable.
Sustainability in hospitality starts at the design stage. At Servaclean, we don’t just talk about sustainability; we build it into every bar system we create. Traditional refurbishments follow a …
Donna joined Servaclean six months ago as our Projects & Sales Support Administrator. In her role, she works closely with both the team and our clients, supporting projects and ensuring everything runs smoothly behind the scenes.
How have you found your first six months at Servaclean?
I’ve really enjoyed the first six months. It’s been a great opportunity to learn how the business operates and get …
As part of Bradford’s year as UK City of Culture 2025, Bradford Live played a central role in the district’s programme of performances, exhibitions and events. Taking place across the Bradford District, Bradford 2025 celebrated one of the UK’s youngest and most diverse cities, with culture created for, with and by the local community.
Key highlights of the programme included Painting the Sky by David …
Servaclean’s commitment to sustainable manufacturing and British design has been recognised with a shortlisting in the Sustainable/Ethical Manufacturer category at the Made in Yorkshire Awards 2026. These awards celebrate the region’s best manufacturing and design businesses, highlighting quality, innovation and local expertise.
This recognition highlights our dedication to:
• UK-based manufacturing
• High-quality, long-lasting products
• Sustainable design and responsible business practices
Being acknowledged by Made in Yorkshire is …
