Sunday accounted for 43% of all Bank Holiday weekend hospitality bookings, while demand between 12pm and 5pm saw the strongest growth year-on-year.

New insight from leading hospitality technology provider Zonal reveals that Sunday firmly established itself as the most popular day of the recent Bank Holiday weekend, accounting for 43% of all bookings made across the three-day period.

While traditional lunch and dinner times remained the busiest booking windows overall, the strongest growth was seen between midday and 5pm. Bookings at 4pm rose by 14.9%, while reservations at 3pm and 12pm increased by 12.3% and 12.1%, pointing towards consumers making more of earlier bookings and daytime occasions across the long weekend. This mirrors findings from Zonal’s GO Technology research in partnership with NIQ, ‘Why 6:12pm is the new 8pm’, which revealed a growing consumer preference for earlier dining and social occasions, with bookings before 6pm continuing to gain share.

Sunday also recorded the strongest growth, with bookings increasing by 3.3% year-on-year, outperforming both Saturday (+2.6%) and Bank Holiday Monday (+0.5%), as well as the overall year-on-year uplift of 2.3% for the whole weekend. The figures suggest that Sunday played a central role during this bank holiday weekend, providing an important trading opportunity for hospitality businesses.

Alongside this shift, consumers appeared slightly more spontaneous in their planning. On average, guests booked 3.5 days in advance compared to 3.8 days last year. Bank Holiday Monday bookings were made closest to the occasion, with guests reserving tables just 2.5 days ahead on average.

Tim Chapman, Chief Commercial Officer, Zonal, commented: “Bank Holiday weekends continue to provide important trading opportunities for hospitality operators. What’s particularly interesting from this data, is the role Sunday now plays. With almost half of all bookings taking place on the day, it’s increasingly becoming the focal point of the Bank Holiday weekend, supported by strong demand for daytime dining and social occasions.

“We’re also seeing consumers remain relatively flexible in their planning, booking slightly closer to the occasion than they did last year. For operators, this highlights the importance of maintaining visibility and availability right up to the weekend itself, while ensuring they’re prepared to cater for demand throughout the day, not just during the traditional evening peak.”

For more information, images, or to arrange an interview with Zonal, please contact Fleet Street Communications via zonal@fleetstreetagency.com

About Zonal
Zonal is the UK’s leading hospitality technology provider, trusted by the country’s largest pub, restaurant and hotel operators. With more than 45 years of UK hospitality expertise, a fully connected technology ecosystem and always-on, human-led support, Zonal gives complex, multi-site operators the clarity, control and confidence to run every site at its best.

During the World Cup, pubs and bars faced one of the busiest trading periods of the year, with an estimated 9.3 million consumers making plans to watch the World Cup in a hospitality venue. This additional demand for a visit to the pub provided a significant opportunity for operators, so as part of our GO Technology consumer research produced in partnership with NIQ, powered by CGA intelligence, we surveyed 5,000 British consumers to find out what would get them through the door to watch the tournament, and what would keep them coming back.

With the tournament finished, and more football kicking off soon, the value now is in applying those learnings before the next big match, so businesses can be ready for the demand that live sport brings.

Make Bookings effortless 

Our research found that around a third of hospitality viewers (32%) said the ability to book a table increased their likelihood of visiting a venue. For a pub estate, giving fans a way to book ahead secures demand ahead of time rather than relying on walk-ins, and allows businesses to better plan staffing and stock requirements.

But the benefits of booking systems don’t stop there. They can also help make better use of the room itself, allocating tables based on the booking rather than on a first come, first served basis, so more of the space gets used well on a busy night. Spend can move beyond the pint too: pre-paid extras, from a reserved spot by the big screen to a food and drink package, can be booked in advance, and we’ve previously seen an average 15% uplift in basket spend from guests who pre-order.

Convenience drives spending

Our research also found that 31% of guests said they’d be drawn in by the chance to order food and drinks without leaving their seat. When guests are engrossed in the game, the last thing they want is to miss a key moment while waiting at the bar.

At-table ordering lets guests order and pay digitally from their seat, with the order sent straight to the bar or kitchen screen. Making it easy for customers to order a second round or a snack, upselling extras at the right point in the ordering journey and complete a payment from their own devices helps drive incremental spend throughout the game by eliminating that potential pain point of missing a key moment. It helps on the staff side too: less time spent taking orders means more time spent on the ones already placed, so more rounds get through during a match.

Loyalty matters on match day 

Loyalty schemes proved a real, if smaller, visit motivator too. 22% of consumers watching in pubs and bars said loyalty rewards were a reason to visit. A big communal occasion like this doesn’t come round often, and it’s a chance to turn one-off visitors into regulars, but only if the scheme is ready before guests arrive.

A loyalty scheme works because it gives a guest a reason to come back and use the rewards they’re already earning, rather than trying somewhere else. Match days are a natural moment to make that reason stronger, whether that’s double points or a bigger reward tied to the occasion, landing the incentive right when demand is highest. Loyalty schemes do more than encourage repeat visits too: they’re one of the best ways to gather guest data, from contact details to how often someone visits and what they order, and that data can then feed into marketing activity, such as offering early access to bookings for the next big event.

The pre-order opportunity 

Just over a fifth of guests, 21%, said they’d be more likely to visit a venue if they could pre-order food or drinks. It’s a small addition that can make a real difference around a big date on the calendar: guests choose their food and drink when they book, so the kitchen has a clearer picture of what’s needed before service even starts. That takes some of the guesswork out of a busy night, and some of the spend is already in place before guests arrive. It’s worth setting the menu up in good time, so it’s ready whenever the next big occasion comes around.

Personalisation still has a place 

Personalised offers were the smallest driver, at 17%, but they still matter. Every booking, order and loyalty sign-up creates a small piece of information about a guest: what they ordered, how they like to pay, how often they’ve been back. Brought together, that data can shape offers that feel relevant rather than generic, and cut out the obvious mismatches too; for example, not offering a beer discount to a cider drinker, or a burger deal to someone who only orders the veggie option. That’s the difference between a promotion sent to everyone and one that feels like it was made for the guest receiving it.

These aren’t habits that appeared for one tournament. Guests who wanted to book ahead, order from their table, and be recognised as regulars will want the same at the next big match, cup final or major sporting occasion. The operators who put these learnings into practice now will be the ones ready when it does.

To learn more about how Zonal’s connected technology could help your pub estate make the most of the opportunities live sports can bring, get in touch today.  

Accommodation has moved firmly up the agenda for pub operators. At MA Leaders in Glasgow earlier this year, it generated more conversation than almost any other topic, and for good reason. Our research shows that 41% of operators are planning to add rooms in the next 12 months. Across the UK, the sector already spans an estimated 5,700 properties and 50,000 rooms. The opportunity is there for pubs to capitalise on this demand.

But in our experience of working with pub groups that offer accommodation, the ones achieving strong returns from their rooms aren’t doing anything fundamentally different. What really sets them apart is how well their technology connects the guest journey from the moment of booking to the moment of checkout.

Rooms and F&B: two businesses or one?

Pubs with rooms occupy a genuinely distinctive space in the accommodation market, combining the desire for authentic experiences with higher quality food and drink options. That is a real commercial advantage. The problem is that many operators aren’t fully capitalising on it.

This normally takes the form of disconnected systems, and the result is familiar: guests aren’t prompted to book a table as they book their room; restaurant bills can’t be charged back to accommodation; operators lose visibility of what guests are actually spending across their stay.

With fragmented systems, a guest who stays for three nights and eats in your restaurant twice could look, in your data, like a low-frequency occasional visitor. The result is missed revenue, missed insight, and a guest experience that feels like two separate businesses operating under the same roof. The operators we’ve seen performing best have moved away from that model entirely, with property management, EPoS, table reservations, payments and loyalty all fully connected.

The revenue opportunity

Integrated tech that joins up your rooms and F&B open up additional revenue opportunities throughout the customer journey, across many different touchpoints. In-room ordering is a good example. When guests have a frictionless way to order food and drink to their room, such as an app or web ordering platform directly connected to the POS, we consistently see a £5 to £7 per head uplift compared with restaurant dining alone. In addition to this increased spend, 37% of guests say they are more likely to order food to their bedroom when the option is presented to them. Without this channel, operators are leaving that revenue on the table, or even potentially losing it to third-party delivery platforms.

The booking journey itself is another area where integration makes a measurable difference. Giving guests the option of booking a table at the same time as their room whilst they’re already in ‘buying mode’ is a great way of driving further incremental revenue. That single change keeps more guests on-property for the evening and reduces the amount of revenue missed to nearby competitors.

Direct room bookings also provide a significant opportunity for optimising revenue. OTAs have a role to play in distribution, but every direct booking is a better-margin booking and, crucially, a guest whose data you’ve captured for further marketing use. Operators with fully connected technology across their PMS, EPoS and CRM are in a far stronger position to convert future stays, target returning guests, and build a direct relationship that bypasses third-party platforms.

Removing the friction from day-to-day operations

One of the practical concerns operators raise when considering adding rooms is the staffing question: does this mean a dedicated front desk, and a separate system the bar team has to learn on top of everything else? The answer, with the right technology, is no.

With an integrated PMS and POS system, your existing bar team can handle check-in at the same EPoS terminal they use every day, in seconds, between serving other customers. No separate login. No drop in service quality during a busy shift. For multi-site pub operators managing estates without dedicated hotel infrastructure, that is a meaningful operational advantage.

Connected systems, connected data

One of the most valuable aspects of integrated F&B and accommodation tech is the breadth of loyalty and data opportunities that are unlocked. When accommodation spend, restaurant spend and bar spend all feed into a single guest profile, operators can start to understand their guests in a way that genuinely changes how they market and how they serve. Across the industry, properties using integrated guest data report 23% higher repeat visit rates. When accommodation spend, restaurant spend and bar spend all feed into a single guest profile, operators can start to understand their guests in a way that genuinely changes how they market and how they serve. Across the industry, properties using integrated guest data report 23% higher repeat visit rates. When a guest’s full stay is visible in one place, the marketing becomes more targeted, loyalty is boosted, and guests have more reasons to return for another visit.

Knowing which guests dine regularly but have never booked a room, and having a campaign ready for them, is exactly the kind of commercial intelligence that a fully connected system makes possible. Without it, that opportunity simply doesn’t exist.

To find out how Zonal’s connected technology is helping multi-site pub operators maximise revenue across rooms and F&B, speak to our team.

Zonal, the UK’s leading hospitality technology provider, announces the appointment of Joel Chapman as Chief Executive Officer, effective from July 2026, ahead of its next stage of growth.

The appointment comes at a time of stability and investment for the business, which was acquired by Volaris Group, a division of Constellation Software, one of the world’s largest software firms, earlier this year. The deal brings a new permanent home and long-term backing for Zonal, heralding an exciting new era, with plans to accelerate development and further strengthen the platforms its customers depend on.

Joel has been part of Zonal since 2002 and brings more than two decades of hospitality technology experience to the role. He is a safe pair of hands for the business and for its customers, having joined the board in 2020 as Chief Customer Officer and played a central role in shaping how Zonal serves the hospitality sector.

The rest of the leadership team will remain in place, as the business continues to operate as it always has, with the same people, knowledge of the hospitality sector, values, and commitment to its customers.

Joel Chapman, CEO at Zonal, said: “I am thrilled to be appointed CEO of Zonal, a company I joined in 2002 and to which I remain deeply committed.

“As CEO, my role is to guide our future direction by listening closely to our customers and to our people, ensuring we continue to strengthen our position as the UK’s leading hospitality technology provider. With the backing of Volaris, I am looking forward to leading Zonal into this next chapter of its 45-year journey.”

Jesper Ulsted, Portfolio Leader at Volaris Group, comments: “We are delighted to appoint Joel Chapman the new CEO of Zonal. Following our acquisition of the business earlier this year, we spent time getting to know him and the team and are confident he is the person best placed to take the business forward.

“I’m especially pleased that we have been able to find such a strong candidate from within Zonal itself. It is another testament to Volaris’ dedication to developing talent and future leaders from within the businesses we acquire.

“Joel knows the business, its customers and its people inside out and he brings an experienced and steady hand to the role, as we look ahead with confidence to the future for Zonal.”

For more information, images, or to arrange an interview with Zonal, please contact Fleet Street Communications via zonal@fleetstreetagency.com

About Zonal

Zonal is the UK’s leading hospitality technology provider, trusted by the country’s largest pub, restaurant and hotel operators. With 45 years of UK hospitality expertise, a fully connected technology ecosystem and always-on, human-led support, Zonal gives complex, multi-site operators the clarity, control and confidence to run every site at its best.

Consumers are more than twice as likely to choose their local (34%) over travelling to other venues (17%)

The latest GO Technology report from leading hospitality tech provider Zonal, in partnership with NIQ, shows that 34% of consumers planning to tune in to the World Cup will do so from their local pub, bar or hospitality venue, with a total of 9.3m British consumers planning to watch at least one game in a pub, bar or restaurant this summer.

The new report demonstrates also how watching sport in pubs and bars is changing, becoming a more inclusive experience, with 79% of men and 77% of women who are looking to watch the World Cup in hospitality planning to watch the final in a venue.

The survey, of over 5,000 consumers, asked what the appeal of watching the World Cup in the pub is.

Half (50%) said it’s because it will provide a good social experience.

46% said it was because the atmosphere is better than at home.

38% said it’s because they want to buy drinks while watching a game.

24% think watching in a venue is the next best thing to being in a stadium.

This highlights the size of the opportunity for operators who get it right this summer, a crucial trading period for the sector.

When those planning to watch the World Cup in a venue were asked what would encourage them to visit and improve the experience, consumers were clear with (32%) saying it was the ability to book a table in advance, (31%) saying the ability to order food and drinks to the table and, for just under a quarter (22%), it was access to loyalty schemes. The right tech systems will therefore give operators a competitive edge during busy match days and play a pivotal role in motivating consumers to visit a pub or bar during the tournament.

Tim Chapman, Chief Commercial Officer, Zonal, said: “Major sporting tournaments like the World Cup are a huge opportunity for hospitality operators. Our survey shows that people want to make the most of the atmosphere and food and drink on offer, not stand in queues waiting for tables or hanging around the bar waiting to be served. Whether it’s securing a table before arrival with a booking, or ordering food and drink direct to their tables so they don’t miss out on any of the action, operators with robust tech systems can deliver a seamless experience World Cup watchers expect.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, NIQ, adds: “World Cups can be bonanzas for hospitality operators and drinks suppliers. Businesses need to know exactly who is going out and what they want. But above all it’s vital to understand why people swap the sofa for pubs and bars. Hospitality provides a unique way to experience big occasions with others, and the challenge is to show people that this is where the best memories of landmark events like the World Cup can be made.”

New insight from leading hospitality technology provider, Zonal, reveals an early surge in bookings for the first England match of the FIFA World Cup 2026, with reservations in pubs rising by +184% compared to a typical trading day.

Across the wider hospitality sector, bookings are also up significantly, increasing by +64% year-on-year.

The spike highlights how live sport continues to drive footfall, with fans choosing to secure their spot early to watch key fixtures in a social setting. This sharp uplift not only reflects the scale of national interest in England games, but also a growing behaviour shift towards pre-booking for major sporting occasions, rather than relying on walk-ins.

The trend isn’t limited to England fixtures alone. Data from the opening match of the tournament on 11th June, Mexico vs South Africa, shows a +51% uplift in overall hospitality bookings, with pubs alone seeing a +63% increase compared to the same date in 2025. This demonstrates the broader appeal of live tournament action in driving early demand across venues.

Much like other key calendar moments, the data suggests that anticipation plays a crucial role, with bookings building momentum in the days leading up to kick-off as fans plan group occasions. For operators, this creates a valuable opportunity to maximise covers, optimise staffing, and enhance the matchday experience.

Tim Chapman, Chief Commercial Officer, Zonal, commented: “Major sporting events such as the FIFA World Cup 2026 continue to be a significant driver of bookings, bringing people together and creating key trading moments for the hospitality sector.”

“With weeks still to go until the first games kick off, and demand set to increase as the event approaches, this early uplift in bookings is a welcome sign for hospitality.”

“The increase we’re seeing demonstrates how important it is for venues to plan ahead and capitalise on demand, ensuring they can deliver a great experience while maximising capacity.”

Guest blog by TiPJAR 

It was a fairly ordinary Sunday afternoon about a year ago when I took my parents out for lunch.

We headed to The Mill in Exeter, part of the St Austell Brewery estate, for what turned out to be a genuinely brilliant Sunday roast. As the bill arrived, complete with service charge, my dad leaned over to the waitress and quietly asked:

“Before we pay this, do you actually get the tip, or should we go and get cash?”

Having already introduced myself as someone from TiPJAR, the waitress and I exchanged a slightly amused look and reassured him, yes, the tips were fairly distributed to the team.

My dad is a classic baby boomer; practical, generous, and quietly sceptical of technology. But his question reflects something we hear all the time in hospitality: do digital tips really reach staff?

The answer is yes.

Tipping itself hasn’t disappeared in the digital age, it just evolved.

According to Zonal’s People vs Tech research, 92% of people say they tip when dining out. Among younger guests, that rises to 95% of Gen Z, while even 90% of baby boomers still tip.

The desire to reward good service clearly hasn’t gone anywhere. The way people pay, however, has.

While 73% of guests say they would tip with cash spontaneously, the reality is that very few people carry cash regularly anymore. Most of us have experienced that awkward moment of wanting to leave something extra but are only carrying a card or phone.

That shift creates a real challenge, and opportunity, for operators. Because if customers want to tip but can’t do so easily, your team misses out.

And when teams miss out on tips, businesses miss out too.

Integrating digital tipping as a seamless part of service removes any chance of friction.

Good tipping programmes help businesses attract and retain talent, improve motivation, reward great service and ultimately improve guest experience. Better guest experience tends to mean better reviews, repeat visits and stronger commercial performance.

At TiPJAR, we see the impact of this every day:

• 7.5% increase in revenue across managed houses from FY24 to FY25 at Wells & Co
• Honest Burgers improved retention by 30.5%
• St Austell Brewery saved £13k per month in National Insurance Contributions through a compliant tronc structure
• 280% increase in team mentions in feedback for Parogon Pub Group

TiPJAR customers who used Tap To Tip devices collectively distributed £44,000 in tips in April 2026 alone.

Historically, managing tips and troncs could be admin-heavy. Operators relied on spreadsheets, payroll workarounds or a tronc master manually handling distribution. It worked, but it was rarely seamless.

Modern systems like TiPJAR’s Supertronc™️ automate things, making tip allocation fair, transparent and fast, while helping operators stay compliant and reduce administrative burden.

For operators, the important point is this: technology is something to embrace and harness, when it comes to tipping.

In reality, tipping is already powered by technology. Operators just need to meet customers where they are.

Guests are ready to tip. Teams want fair access to tips. And operators who embrace modern tipping systems can unlock benefits that go far beyond gratuities alone, from retention and morale to stronger reviews and measurable bottom-line impact.

Great hospitality deserves to be recognised, and in 2026, the easiest way to make that happen is to make tipping effortless.