Expert hospitality insights for your business
Practical guides on food safety, compliance, operations, and industry trends. Written for UK hospitality professionals.
A safe-handling routine for every chemical
An SDS and a risk assessment describe the safe method, but a routine makes it happen. Generate a recurring handling checklist straight from a chemical in your COSHH register.
Turn an equipment list into maintenance routines and risk assessments
Upload the equipment spreadsheet you already have, and Paddl builds your asset register, drafts maintenance routines per item, and generates the risk assessment for operating that equipment.
From your menu to a HACCP plan
Your menu describes most of your food safety risk. Upload it once to build your allergen matrix and feed a HACCP plan that reflects what you actually serve.
Turn an SOP into required reading your team actually signs
A procedure in a folder is not proof anyone read it. Upload an SOP, turn it into a knowledge article, and assign it as required reading with sign-off tracking in one step.
Turn a Safety Data Sheet into a COSHH Risk Assessment
Upload a Safety Data Sheet, get a COSHH record, then generate the risk assessment for handling that chemical. Here is how the connected flow works in Paddl, with a worked example.
Pub Licensing Laws UK: What Every Hospitality Manager Needs to Know
From personal licence holders to premises applications and appeals, this practical guide covers everything UK hospitality managers need to stay legally compliant and avoid costly mistakes.
Complete Guide to Kitchen Management for UK Hospitality Businesses
Master kitchen management in your UK hospitality business - from food safety compliance and staff coordination to cost control, tech tools, and sustainable operations.
Job Cuts or Business Survival? Strategic Alternatives to Redundancies in Hospitality
Before cutting jobs, explore smarter alternatives. From flexible scheduling to automation and retention strategies, here's how UK hospitality businesses can survive without redundancies.
Simpler Recycling April 2026: What UK Hospitality Businesses Need to Know
The Simpler Recycling rules arrive in April 2026. Here is exactly what restaurants, pubs, cafes and hotels must do to comply - and avoid penalties.
Calorie Labelling: What Every Hospitality Manager Needs to Know
From legal thresholds to menu engineering, this practical how-to guide covers everything UK hospitality managers need to implement calorie labelling correctly and profitably.
Understanding Kitchen Equipment Maintenance in UK Restaurants and Hotels
From PPM contracts to ROI calculations, discover how smart kitchen equipment maintenance strategies cut costs, ensure compliance, and keep UK hospitality kitchens running at peak performance.
How to Track Supplier Recalls and Protect Your Restaurant
A supplier recall can shut your restaurant down overnight. Learn how to set up a robust recall tracking system, train your team, and protect your business from contaminated stock.
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