Ontrade Progress Issue #38

ÂŁ4.99

(where sold)

ontradeprogress.com

Merry Christmas To all of our readers

Ontrade Progress

Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.

ISSUE 38 | Editor’s Letter

Hello It brings me a heavy heart to send this issue to publication; as we approach a Christmas like no other, I know that many of our readers have had to close their

Contributors

doors on what would usually be the busiest and most profitable month of the year. It feels as though 2020 has brought nothing but blow upon blow to the hospitality industry and it seems as though the Government has chosen, perhaps unnecessarily, to target our sector; especially when retail and other industries seem to remain open.

I know that you’ve shut your pubs, bars and restaurants not knowing if you’ll

Betsy Kharas Guest Writer

reopen in the new year and many are substantially out of pocket having bought provisions anticipating venues would remain open.

This issue we have focused on alternative ways you can make income, especially through the takeaway and online services, in our preparation article on page 10.

Here we talk about how you can convert services that would be face-to-face into online profits.

Nicholas Heaney CWH accounting

We also look at the innovative community programme Pub in the Hub and chat to John Longden, chief executive, to get his take on how they’ve worked through the pandemic on page 14.

Moreover, with the amount of closures the industry has seen this year, we’ve interviewed several venues to get the take on the renovation work they’ve done while their doors have been shut. Read all about it on page 22.

Lastly, we know this may be a bitter Christmas all around and the team at Ontrade Progress are wishing the whole industry a better and happier 2021!

Mya Medina Editor-in-Chief Ontrade Progress magazine

3

About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals.

Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.

Our team

Published by:

Director Ryan Bunce Creative Director Richard Day Editor Mya Medina Account Manager Ash Gadd Subscriptions Anna Stevens Online Manager Danny Allen Accounts Natalie Taylor

Iconative Ltd. Unit 32 Maple Leaf Manston Business Park Ramsgate Kent, CT12 5GD www.iconative.co.uk

contents

ISSUE 38 | Contents

www.ontradeprogress.com 4

www.ontradeprogress.com

ISSUE 38 | Contents

06

08

14

Good news

Unconventional Christmas

Community support

We take a look at the latest positive

Opened or closed? Christmas or

We interview chief executive of Pub in

news from the hospitality industry.

cancelled? We explore what an

The Hub, John Longden, and discuss

unconventional December season

the valuable work he and his team

could hold in store for hospitality.

have done throughout the pandemic.

16

20

22

Eggs for everyone

5 Ways to make the most out of Veganuary

Time for a makeover

We talk to head chef at The Nag’s

The UK’s fastest-growing next

With Covid-19 having closed pubs,

Head in Somerset, Dan Bolster, to

generation plant-based company is

bars and restaurants across the

discover why he uses British Lion Eggs.

sharing 5 top tips for operators to make

country, now may be a better time than

the most of their Veganuary offering.

ever for a renovation.

28

32

34

The No-Cook Guide to Beer and Food Pairing

Taxation, Insolvency and COVID-19

The FEA Guide to Leasing Foodservice Equipment

Wet-led pubs with limited kitchen

It is abundantly clear the financial

Leasing, and other alternative finance

facilities may add value to their

impact of COVID-19 has been felt far

options, are a great way to benefit

bottom line by offering customers

and wide; across many continents and

from the latest models.

a culinary experience.

across many industries.

38

40

Local Restrictions Support Grant

Business Support during Christmas

The Local Restrictions Support Grant

The Christmas Support Payment

supports businesses that have been

(CSP) supports wet-led pubs that

Send it to:

severely impacted due to temporary

have been severely impacted over the

editor@ontradeprogress.com

local restrictions.

Christmas period.

Have you got story to share, why not send it to us to spread the word?

5

Good News Koskenkorva Vodka Climate Action - world’s first vodka made from regeneratively farmed barley The new product innovation is the result of drinks brand house Altia’s long-time collaboration with the Baltic Sea Action Group.

It takes Koskenkorva yet another step closer to its ambition of being the world’s most sustainable vodka. Koskenkorva Vodka Climate Action, the world’s first vodka made entirely from regeneratively farmed barley, is the first concrete product developed in the long-time collaboration between Altia, farmer Jari Eerola and the Baltic Sea Action Group (BSAG).

The barley used to make the new vodka has been farmed according to the definition of regenerative farming set out by BSAG’s Carbon Action platform. Koskenkorva Vodka Climate Action will be available in early 2021 and distributed in the UK by Indie Brands Ltd. Regenerative agriculture is a holistic cultivation method that aims to convert fields from emission sources into significant carbon sinks, mitigating climate change and protecting biodiversity.

For more stories and detials visit: www.ontradeprogress.com

6

www.ontradeprogress.com

ISSUE 38 | Good news

The world’s first carbon negative rum distillery

Heineken UK dials up stainability credentials

Two Drifters has launched an exciting

Heineken UK dials up stainability

opportunity to invest in their highly

credentials, as Sol brews it’s sunshine

ambitious Devon-based brand and

lager exclusively with solar energy

reached their crowdfunding target of £150,000 within three hours of going

HEINEKEN UK announces the

live. Founders Gemma and Russ

latest step towards its target of 70%

Wakeham, who are willing to accept

renewable energy in production

overfunding beyond their initial target,

by 2030 – choosing to brew Sol

are offering an opportunity for investors

exclusively with solar energy, after

to embark on the next stage of their

installing 4,000 solar panels at its

journey using respected crowdfunding

brewery in Tadcaster and 9,212 solar

platform, Crowdcube.

panels at its brewery in Zoeterwoude.

Launched 18 months ago, this

By harnessing energy from the sun

forward-thinking brand has achieved

and infusing it into the production

colossal growth during this time

process, Sol has fully embodied its

and is recognised in the industry as

sunny Mexican heritage. The brand’s

championing sustainability and limiting

new tagline, ‘Brewed with Solar

impact on the environment. Born

Energy’, now features on the back of

out of a passion for rum, Devon and

every Sol bottle and complements its

the planet, Two Drifters is a business

new design.

entirely carbon negative from field to glass. The building, equipment and van

HEINEKEN UK has helped save

are electric and have a zero-emission

over 100M pints of water and 360

tariff. Any emissions their chain does

tonnes of Co2 since the launch of

incur are offset with Direct Air Capture,

SmartDispense™ six years ago, and

working in partnership with Climeworks

has reduced its Co2 emissions in

to convert Co2 into chalk, which can

production by over 50% since 2008.

then be buried in the ground.

7

ISSUE 38 | Christmas

Unconve Christma SEASONAL

Opened or closed? Christmas or cancelled? We explore what an unconventional December season could hold in store for hospitality and how you can prepare for every eventuality.

At the time of writing this article, I am

In truth, I’ve replaced Christmas cheer

making the most out of the Christmas

feeling distinctly unChristmas-y. In the

for seasonal fear. With restaurants,

season. As mentioned, because at the

midst of second lockdown, the usual

pubs, bars and clubs closed, and no

time of writing the Government has

spectre of annoyingly early Christmas

guarantee from the Government they

not yet announced measures that can

products on a store shelf and the

will be allowed to reopen in December

be taken, we have divided this article

haunting overtone of Michael Bublé

we have written this article to provide

into two.

playing in every restaurant up and

some guidance on potential steps

down the country hasn’t apparated.

that can be taken to ensure you are

8

www.ontradeprogress.com

ISSUE 38 | Christmas

entional as The first half will err on the side of

venues are only allowed to open in a

optimism, assuming that venues

takeaway capacity – again, similar to

will be allowed to reopen under the

current lockdown rules – assuming

guise of a tier system we experienced

these may continue right through the

previous to the start of the November

conventional Christmas season. But

5th lockdown. The second half will

take heed for both, as you know, this

be dedicated to the eventuality that

year has proved both unconventional

restaurants, bars, pubs and other

but unpredictable too…

9

ISSUE 38 | Christmas

If venues remain open…

Staying corporate

Family values

Understandably corporate bookings

While corporate bookings may be

are usually the most prized possession

uncertain, if venues remain open,

in any month, but in December they

hospitality will have to rely on attracting

absolutely boom! With the move to

large family groups over the holiday

almost exclusive home working and

season. Assuming we return to a tier

fewer people than ever commuting for

system similar to that pre-November

work; it may seem as though all hope

lockdown, same household groups will

is lost. However, companies still rely on

be able to visit venues together.

building team spirit and if restrictions are eased, and there is clarity on mixed

This will work not only for families, but

households, there still might be options

groups of roommates, couples and

for corporate bookings.

friends too. Assuming they’re feeling confident to go out to venues again,

Corporate bookings often rely on the

attracting these ‘same household’

venue making their experience as

demographic groups is key.

seamless as possible; in the past, this is why set menus and discounted

There are already ways you can

group bookings, as well as having

prepare for this; consider updating

an additional booking manager

your kids’ menu or offering a fun pack

has worked so well. Offering this

to hand to families on arrival that

same ‘package experience’ with

include Christmas-themed colouring

Covid-19 secure measures in place

sheets and toys.

has the potential to work wonders.

For example, offering a ‘small team

If it’s older groups of friends or

corporate package’ for venues

flatmates you’re looking to attract,

with outdoor capacity – serving up

make sure you assure them that

seasonal vibes with outdoor heaters

your Covid-19 cleaning measures

and warming beverages (such as

are secure. With Covid-19 spreading

mulled wine) – could be a huge

fastest in the 20-29 age group,

attraction to companies. You can even

making sure you do your part to

have outdoor party games set up

stop the spread with appropriate

on the table to make the experience

and considered hygiene measures is

interactive and fun.

extremely prevalent.

It is likely businesses may already be looking for this sort of offering and with the phone lines down due to lockdown, we recommend brushing up on your SEO and Google AdWords – meaning potential customers are more likely to find your venue first. Make it clear you’ll be offering something corporate this Christmas.

10

www.ontradeprogress.com

ISSUE 38 | Christmas

If venues remain closed…

A takeout Christmas A huge part of the bar, restaurant and

Moreover, this doesn’t just need to be

pub Christmas season is not only the

restricted to food either – or only for

lead up to Christmas, but Christmas

Christmas Day. Chef and restaurateur,

day itself. With families often getting

Adam Handling, has launched a new

together in restaurants across the

offering to his popular Hame home

country rather than their own homes,

delivery service - a pre-batched

they will likely have to change tact this

bottled cocktail range from his award-

year if venues remain closed.

winning Eve Bar. Each bottle, at 500ml each, comes pre-prepared, complete

Some restaurateurs are already

with tasting notes from Eve Bar’s team

navigating this tricky terrain by

of mixologists, so all the customer

advertising a delivered Christmas

needs to do is pour them out at home.

lunch service. For example, restaurateur Jason Atherton has

Even if you don’t quite possess the

teamed up with Lake District Farmers

capability to run a large delivery service,

to offer a nationwide At Home for

bars have also adapted to this. Over

Christmas Box – delivered straight to

Summer, the rise of the Prosecco and

your door. The box, priced at £435.00

beer fans were at their height; with

for six people including delivery

portable drinks service straight to your

throughout the UK mainland, includes

door, meant people were drinking

some the finest ingredients in the land,

freshly poured pints on their doorstep.

with three of Lake District Farmer’s

Perhaps mixing this up by incorporating

signature meats; Heritage Breed

a Christmas-element would be a novel

Beef Sirloin, Aynhoe Park honey and

offering; for example, a mulled-wine

juniper glazed ham and, of course, the

delivery service, served piping hot.

traditional turkey breast.

With so many of the usual festive offerings are already closed, such as Winter Wonderland and the London New Year’s Fireworks – customers are hungry for ingenious, safe ways to explore their Christmas spirit.

11

ISSUE 38 | Christmas

Online fun

Remember your team

If venues remain closed all the way

A 2018 study revealed that in the

up until Christmas, there will likely

Christmas period, staff took home an

be an extension of a ‘lockdown-

additional £20 million in tips – many of

like’ situation. If this is the case,

your staff depend on making this extra

corporations and families will still

income over the Christmas period.

want to capitalise on the Christmas

There may be solutions to help your

experience in different ways – and

staff out during this already difficult

this means a return to online Zoom

time; for example, if the December

quizzes… only kidding. However,

season proves far quieter than usual,

finding innovative and fun ways to

you could up the rate of their tips

bring the spirit of Christmas into the

in the New Year. This is of course is

family home or office environment

dependent on it being particularly

again is key.

quiet, however, if restaurants reopen and we see the sort of uptake the

Christmas-themed quizzes are a tad

industry experienced during the Eat

cliché but innovating by providing

Out To Help Out Scheme, there is a

customers with a Christmas online

chance staff tips won’t be affected.

murder mystery party or setting up a remote beer or wine tasting with

Even so, your staff are your family

a passionate brewer or sommelier

and your business’ bedrock, while

guiding the group through would be

it may seem like one of the most

great fun. This can be an idea not

difficult times in living memory, more

only for couples but also for small

than 600,000 people have lost their

corporate groups too. Corporations

hospitality jobs since the pandemic

will still want to host the usual ‘boozy

began. No, your staff aren’t a charity,

Christmas party’ to build comradery

but giving even a small Christmas

between the team, especially after a

bonus or even non-monetary gift will

whole year of fractional home working.

garner support and loyalty in the long run. With such high turnover in the

Again, begin advertising for this and

industry in general, long-term loyalty is

opening up bookings now – while it

key to keeping the business afloat and

may not be as competitive as getting

staff in work.

people into your venue for their Christmas ‘do’ – it will still take ample planning and prep work, as well as materials sent out to the venue. You can even begin an email re-marketing campaign offering previous customers discounts to encourage quick bookings – and remember to always take a deposit during these uncertain times.

12

www.ontradeprogress.com

one

I n t e r i o r s

ISSUE 38 | Coronavirus

COVID-19

Community support We interview chief executive of Pub in The Hub, John Longden, and discuss the valuable work he and his team have done throughout the pandemic.

Help is here Pub in The Hub, the not-for-profit

“Pub is The Hub has been working

organisation was initiated by HRH the

throughout the pandemic helping

Prince of Wales in 2001 and since then

support publicans to quickly diversify

has been bridging the gap between

their services to help people in their

by publicans last year

pubs and their local communities. With

local area,” explains John Longden,

for Community Services

the pandemic upon us, this year Pub

chief executive of Pub in The Hub.

in The Hub helped more than 25 pubs get involved in their local communities.

“There was a high level of expressions of interest

Fund projects and despite Covid-19, and

He continues:

everything publicans have on their plates,

Nearly 12 years after its inception, Pub

that level of interest has

in The Hub, as an organisation, were

remained very high. But

able to provide small grants through

the nature of enquiries

its Community Services Fund. This

we are now seeing from

fund has been undeniably valuable for

good publicans is much

pubs across the country reaching out

more around wanting

to those most in need throughout the Covid-19 pandemic.

to provide services for their local area such as stores, click and collect shopping and takeaway/ delivery services.”

14

www.ontradeprogress.com

ISSUE 38 | Coronavirus

Examples of success “We have had a number of projects

“While the community-owned pub,

initiating and opening during the

the Shrewsbury Arms in Kingstone,

pandemic,” says Longden.

Staffordshire, re-opened after the first lockdown with a workshop space for

“A broad spectrum of projects have

crafts and hobbies, with the help of

been developed ranging from village

a grant from Pub is The Hub. There

stores and takeaways to community

are plans to create a workshop for a

cafes and libraries with meeting and

‘Med’s Shed’ group to help combat

training rooms.”

loneliness and isolation.”

Longden sites Publicans Emma

During the first lockdown 25 pubs

and John Hitchins at The Bell Inn in

were inspired to help their local

Leigh-on-Mendip, Somerset, as an

communities by developing projects

example; they created a village store

with Pub is The Hub. While 13 projects

in two weeks, opening in time for

were completed during the first

England’s second national lockdown.

lockdown a further 12 have opened

With the help of a grant from the Pub

since and there are more projects in

is The Hub Community Services Fund

the pipeline.

a laundry room was transformed into this essential amenity.

Longden finalises: “The pandemic has reinforced the importance and value

Longden adds: “The Rose & Crown

of pubs to local communities and the

in Longburton, Dorset, has opened

surrounding area, with many publicans

a village shop called The Larder in a

being the ones to provide vital services,

shipping container in the pub’s car

resources and support to local people

park. It offers a range of essentials

during lockdowns and beyond.”

such as bread, meat, organic milk, fresh fruit, vegetables as well as takeaway coffee. Publicans Becky and John Gibbons received a Community Services Fund grant to help to provide this essential shop, which will save local people from travelling three miles to the nearest town.

15

ISSUE 38 | On the plate

FOOD

Eggs for everyone We talk to head chef at The Nag’s Head in Somerset, Dan Bolster, to discover why he uses British Lion Eggs and how he’s been coping with 2020.

Eggs-cellent If you had asked me what the most

“I choose British Lion Eggs due to the

pressing issue for the hospitality

amazing process it takes to get them

sector was at the start of the year, I

from farm to table,” explains Bolster,

would have said Brexit, hands down.

discussing why he believes British Lion

With a rich chorus of emerging ideas

Eggs adds consistently quality and

being touted across the industry

safety to his cooking.

regarding whether or not Brexit would be a bad thing for the industry –

“There’s a reason a very high

however, we can all agree that the

percentage of eggs sold in the UK

Covid-19 curveball has provided fresh

are British Lions, and I feel it’s for their

perspective on what British produce

safety and traceability.

really means – and how it has affected the hospitality sector.

“Every British Lions Egg has a stamp on which is traceable right back to the

One thing that has remained consistent

farm it came from. This stamp will have

throughout the 2020 ordeal and proves

the UK farm code, plus a ‘use by’ date

to remain consistent into 2021 is the

and a number for the farming method,

quality, consistently high standard and

for example ‘0’ would be organic and

safety of British Lion Eggs.

‘1’ would be free range. I feel this not only gives me and the team confidence

We caught up with Dan Bolster,

but also the customers know that the

the head chef of The Nag’s Head in

quality is there.”

Somerset, to discuss his opinions on eggs, Covid-19 and Brexit.

16

www.ontradeprogress.com

ISSUE 38 | On the plate

From pan to pandemic The pandemic has seen a huge shift for

The support from people has been

the hospitality industry; Bolster reflects

amazing; we have noticed now that

on what this has meant for him.

people who would only usually have 1 course are now having two or three

“The recent pandemic has been

every time. People that didn’t use pubs

hard on all trades but especially for

before are now using them to show

hospitality,” he says. “Sometimes it

their support. We have our substantial

has felt like we are being blamed with

meals menu to coincide with the

all these strict measures, but there

government rules but most customers

are people worse off and we will pull

are really going all out and it’s a great

through it.”

feeling to have that support.”

“We have had to change ways we

To conclude, Bolster looks ahead to

trade; change menu ideas and

2021. He finalises:

almost fight for the trade sometimes.

December should be the busiest month of the year and people have

“With Brexit I really do

started to come out more regularly

hope that it brings a

again so there is hope.”

change for the better with British farming

I ask Bolster about whether the

and produce. It’s

Covid-19 pandemic has meant

something that has

a change to any food trends. He

been pushed the last

responds: “There have been new

few years and is vital

trends from diners, but also there have

to all of us, even if you

been a lot of new customers.

can’t get to a butcher’s or green grocers, then the supermarkets are flooded with high quality British goods.

People use to be put off by the prices but now these are more level so there really is no reason to not buy British.”

17

ISSUE 38 | On the plate

Sticky Toffee Pudding...

There’s nothing like a Sticky Toffee Pudding on a cold winter’s evening!

Dan Bolster, head chef at The Nag’s Head in Somerset, provides his winning recipe.

Ingredients

Method

700g Chopped dates

1. Pre heat oven to 160c

900g Caster Sugar 8 Medium eggs 200g Unsalted butter

2. Add the dates and water to a pan and bring to the boil

700g Self raising flour 1200ml Water

3. While waiting for that to boil whisk

20g Bicarbonate of soda

together the eggs and sugar (should

1 Teabag

be about 4x the volume) 4. Once dates are boiling add a

Place a sharp object

teabag and stir then take off the

into the sponge when

heat, take out the teabag then stir in

you think it’s done! If it

the bicarbonate of soda

comes out with very little sponge then it’s ready to sit and cool!

To spice it up a little you

5. Mix the dates mixture with the eggs and sugar mix 6. Stir in the butter and the flour

can add a teaspoon of ginger into the mix

7. Pour into a buttered or lined baking tray and place in the pre heated oven for 55-60 minutes

To serve This can be served with slices of banana (can caramelise these too!)

18

www.ontradeprogress.com

ISSUE 38 | On the plate

FOOD

5 Ways foodservice can make the most out of Veganuary The UK’s fastest-growing next generation plant-based company is sharing 5 top tips for operators to make the most of their Veganuary offering, as more consumers than ever before are set to sign up to the month of plantbased eating. Developed by their new Culinary Development Chef, Ben Davy, the tips aim to show how operators can leverage what’s become such a huge occasion in the seasonal calendar.

20

www.ontradeprogress.com

ISSUE 38 | On the plate

3. Spread the word – off the back of increased demand

2. Use this as a tester

there is a captive audience for ordering

– the demand for plant-based food

existing and potential customers

1. ‘Go Meatless’

is only going to grow, over a third of

know about your Veganuary menu

carnivorous British consumers are

in advance is essential. Start telling

– research from Meatless Farm shows

eating more plant-based food since the

people about this over the festive

that over a third of British consumers

pandemic. Try using Veganuary as a trial

season and use social media to

would like the option to ‘go meatless’

for what works best for the customer

engage and promote; research shows

rather than having a separate vegan

- monitoring consumer feedback and

that one in five British consumers

or plant-based menu. Expanding your

sales to see how receptive customers

check restaurants’ social feeds and

Veganuary offering doesn’t mean

are to your offerings. Veganuary is

websites before deciding to visit.

reinventing the wheel – you can create

a great opportunity to attract new

plant-based versions of your best

customers but also trial different plant-

sellers, or if you want to be really bold,

based offerings.

5. Be prepared for delivery

4. Communicate health and sustainability

– with the shifting landscape, you

– if you are choosing plant-based

delivery and your suppliers should

brands or products with good

be able to help advise. Moreover,

environmental credentials then

suppliers like Meatless Farm can work

communicate this and leverage the

with operators on dishes to ensure

heightened interest around health

maximum suitability and sales potential.

have a plant-based option for every menu item.

plant-based food - ensuring your

need to be prepared with plant-based products that will travel well when using

and sustainability to drive sales.

Research shows that health and being environmentally friendly are the 2 most important factors for consumers when ordering a plant-based burger.

21

ISSUE 38 | Renovation nation

RENOVATION

Time for makeove With Covid-19 having closed pubs, bars and restaurants across the country, now may be a better time than ever for a renovation.

Second Lockdown’ as it has not-

and Scotland, the general premise has

have customers disturbed or have to

so-fondly come to be known as

been that doors have been shutting

close your venue (without furlough

across the industry and wider UK has

and revenue has nosedived. While it

pay) really means that if you can afford

been venues all over England close.

may, counterintuitively, seem like the

it, now is as a good a time as any.

While there have been wider national

worst time than ever for a revamp or

lockdowns in Wales, Northern Ireland

renovation – actually the inability to

22

www.ontradeprogress.com

ISSUE 38 | Renovation nation

a er 23

ISSUE 38 | Renovation nation

Resilience Steven Novak, the Arch Co tenant,

Mr Novak opened everywhere on

has experienced a real roller coaster

July 4th and immediately saw key

unparalleled during any time in his

differences in outcome for his two

business’ memory. Having been

Arch Co businesses.

businesses fail, he was determined to not let the pandemic get the better of him. Novak has a total of five bars

“We’ve lost a few

and restaurants across the UK, two

covers, but most of my

of them in Arch Co premises Cattle

venues are quite big,”

Grid, Jubilee Arch in Windsor and The

he explained. “The one

Charlotte, Union Street, in Southwalk.

metre rule was essential,

He took advantage of both the three

especially in London

month rent holiday and the furlough scheme – which he hailed as ‘a relief’.

because you need a volume of customers so that hasn’t taken many

He successfully applied for a

covers out but I have

government loan that enabled him to

got to have extra staff

continue with a refurbishment that was

because there’s no bar

incomplete when lockdown began.

service and I need a maître d at the door.”

During the first lockdown, he decided to refurbish. Novak said: ‘I worked my ass off. My staff were superb, we have a family spirit. They obviously knew how it affected their jobs but understood that I have put a

“In Windsor we are the only restaurant left, our competition – Café Rouge, Bella Italia, Carluccio’s – they have

lifetime into this. I just kept working,

all gone bust, so that has

refurbished one pub, sanded floors,

helped me out. But for

got a loan. When you are building a

The Charlotte, it is still a

new venue, you’re on the wire money

bit weird. Southwark is

wise, I needed cash flow. There

like a ghost town there

was comfort in that everyone else in

and I expect that to stay

hospitality was the same and thinking

flat until January.”

someone will have to do something because everyone was in trouble. I have a good business, but it has to be a great business to get through this because all credit lines have gone, all the wholesalers want cash on delivery, you needed to have dough to come out of it and a lot of people don’t.”

24

www.ontradeprogress.com

ISSUE 38 | Renovation nation

Brewing a storm Renovations aren’t only for restaurants

Howarth continues: “The lack of

as Lost Boys Brewery, the St Alban’s

business caused by the lockdowns

based brewery, will tell you. They’ve

forced us to decide if we were going

been getting busy this year, taking

to use this time to close down and

risks and expanding their brewery

expand or try and carry on how we

despite Covid-19; when others have

were operating when the country

been shrinking, they have bucked the

returned to normal.

trend and opted to push the boat out with a renovation.

“We decided to expand. In the last 6 months we’ve built a brewing facility

“As a brewery, Covid has and

from scratch, including trying our

continues to impact our business and

hands at plastering and plumbing for

our clients,” explains Jon Howarth,

the first time. We’ve purchased new

co-founder of Lost Boys Brewery.

stainless steel tanks and fermenters

“During both lockdowns our clients

that have tripled our brewing capacity,

have had to temporarily close their

so we can meet the needs of our local

doors. While we couldn’t supply pubs,

pubs and any new customers across

restaurants, and bars we decided

the country.

this would be the time to invest and expand our brewery.

“It’s been a huge risk, at a time of great uncertainty. We shut down all

At the start of 2020, Lost Boys were

access to sales, have generated no

serving several restaurants and bars,

revenue for most of the year however

all from a household kitchen with some

we hope to be bigger and better than

fairly basic brewing equipment. It was

ever in time for Christmas.

struggling to meet the demands of their clients as orders continued to

“Most importantly, with all this change

increase and new clients began

we’ll still be able to produce the same

to appear.”

quality fruit ale that can be enjoyed by all. When we’re back ready to sell and the country is ready to open, we look forward to working with hospitality businesses across the UK.”

25

ISSUE 38 | Renovation nation

Renovate and rethink Meanwhile, Derby restaurant owner, Easton Andreas, decided to both

“In October 2018,

renovate and reinvent in a bid to keep

with House of Darwin

his business going in the face of the

firmly established as a

pandemic. Setting up a takeaway

successful gastropub

pizza business during the national

in Derby, I purchased a

lockdown in march, and making use

former Frankie & Benny’s

of his time in the second lockdown to

restaurant on the

install a new kitchen at his city eatery.

outskirts of the city with plans to turn it into a

Andreas, owner of House of Darwin,

fish restaurant.

a popular gastropub, plans to have his renovation complete by the time

“Whilst we are still

lockdown restrictions in England are

hoping to open the

lifted on December 2nd.

restaurant - Darcy’s Tavern – maybe next

“We have had to change our business

year – in the short term;

model in 2020 to cope with the

and seeing a gap in the

challenges which Coronavirus has brought,” Andreas commented.

market for restaurantquality takeout, we opened Honest Pizzas, selling 18-inch New Yorkstyle pizzas.

“It has been hugely popular and, especially as we launched during the first lockdown when restaurants were closed and the takeaway industry boomed, we see Honest Pizzas as the way forward and not the sticking plaster which it had originally been perceived as.”

26

www.ontradeprogress.com

ISSUE 38 | Renovation nation

Andreas believes that Honest Pizzas is the way forward. He has considered that there could be another year of interim lockdowns in the UK and while the Government’s Eat Out to Help Out was a welcome adrenaline boost for the industry; they had an 800% increase in diners through the doors at House of Darwin, the past 12 months has made Andreas re-evaluate the business.

Whilst Honest Pizzas has been a Covid success story, he has also had to reimagine the business model at House of Darwin, opening two hours earlier to serve breakfast which has, effectively, saved two jobs.

House of Darwin have also recruited during the past three months, employing Paul Goodwin – a former cocktail maestro who served celebrities including Formula One stars on board multi-million pound super yachts – as his bar manager.

Goodwin, who was made redundant from his previous job during the first lockdown, said: “I’m very grateful to House of Darwin for taking me on. The menu at House of Darwin in on-par with some of the restaurants I worked in on the cruise ships and I’m excited about working on a ‘12 Drinks of Christmas’ cocktail tasting menu with the staff here.”

27

ISSUE 38 | Beer

BREWER ASSOCIATION

The No-Cook Guide to Beer and Food Pairing Bob Pease, CEO/President of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, suggests an idea for adding value.

Wet-led pubs with limited kitchen

Here are a few guidelines for

Pub operators are welcome to make

facilities may add value to their bottom

getting started:

use of the free resources available

line by offering customers a culinary

on www.brewersassociation.org

experience in the form of a pairing

• Cheese, like beer, should be served

menu of American craft beer with

at the correct temperature. Take

expanded Craftbeer.com Beer & Food

no-cook foods such as cheese or

cheese out of the fridge and let it

Professional Course downloadable

charcuterie. Beer is the perfect partner

warm to room temperature before

free of charge.

for these foods because….

pairing. Keep beer at the correct temperature for the style.

• Acidity, carbonation and bitterness in beer cut through fat • Malt found in beer complements

• Match intensities. Delicate, lighter American craft beers often pair while stronger flavoured beer tend

flavours and contrasts with salt

to work better with full-flavoured,

can alter the texture of both the rind and the paste of cheese and

A wide selection of world-class quality American craft beer is available from selected distributors and wholesalers.

well with young or mild cheeses,

creamy, nutty, earthy or caramel • Carbonation and alcohol in beer

including the newly updated and

mature cheeses. The same applies to cold meats.

• Look for common ground. For

provide complementary and/or

example, a malty craft beer pairs

contrasting flavours for each

well with a nutty cheese, or a hoppy, bitter beer cuts through a cheese with a high fat content • Think about other sensations and interactions such as acidic or salty cheese with a hop-forward beer • Palate balancers – nuts, dried fruits, fresh fruit, honey and pickled items all make great additions to craft beer and cheese or charcuterie • Aim for 25g of cheese per 100ml pairing of beer

28

www.ontradeprogress.com

BESPOKE, FULLY MANAGED TENTS FOR PUBS & BARS info@intentproductions.com / www.intentproductions.com 020 8947 2465

powered by

ces software

YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT

- Durable touch screen EPoS with optional extras - Integrated with contactless payment and mobile top-up - Standalone debit/ credit card payment facility available - Combined with a back office with full stock control - Complete with in-depth financial reporting facility - Quick and easy to set up customer loyalty schemes - Support for hardware/ software/ back-up available - Create immediate on the fly product promotions - Bespoke screen customisation, the way you want it - UK based customer support, 24/7 365 days - Finance options available (subject to credit approval)

From

From

Per credit card transaction*

Per debit card transaction*

0.75% 0.40% *T&Cs Apply. Rates are subject to change.

sales@3rtelecom.co.uk

01992 574 650

www.3rtelecom.co.uk

LUXURY OUTDOOR FURNITURE www.sky-linedesign.co.uk

|

info@sky-linedesign.co.uk

ISSUE 38 | Coronavirus

COVID-19

Taxation, Insolvency and COVID-19 It is abundantly clear the financial impact of COVID-19 has been felt far and wide; across many continents and across many industries. One of the industries which has felt the biggest impact is the hospitality trade, especially those pubs who are wet-led.

With everything owners need to take

There have been discussions about

on, from changing restrictions and

extending the self-assessment filing

national lockdowns to changes in the

deadline or to waive late filing penalties

rules surrounding the Government’s

for a few months. In my opinion, I

help, they can be forgiven for taking

would say they may waive penalties

their eye off the taxation aspects of

but I would advise everyone to get

running their business.

their tax returns ready and submitted on time, just in case.

For those operating as a sole trader or partnership, the self-assessment

Self-employed landlords who cannot

deadline of the 31st January 2021

afford their January 2021 tax liability,

is not too far away and if you have

can contact HMRC to arrange a time

not yet made preparations in getting

to pay agreement, if:-

your tax return completed on time, I would encourage you to speak to your

• they owe £30,000 or less;

accountant as soon as possible.

• they do not have any other payment plans or debts with HMRC; • their tax returns are up to date; and • it’s less than 60 days after the payment deadline.

32

www.ontradeprogress.com

ISSUE 38 | Coronavirus

For pubs being operated as a limited

There is more personal protection

company; any tax due on the profits

for those operating as a limited

are payable 9 months and 1 day after

company and should the company

the end of the accounting period.

become insolvent, a director needs

With many companies having a 31st

to understand their responsibilities.

March year end, any tax due is payable

Failure to act in a prescribed way

before the end of 2020. Again, should

could result in disqualification and

the company not be able to afford

even personal liability for an element of

the liability, I advise owners to contact

the company’s debts.

HMRC as soon as possible.

Any pub or bar which finds themselves Some pubs and bars will not survive

insolvent should speak to an Insolvency

this latest round of lockdowns and

Practitioner as soon as possible.

restrictions and the implications of such will differ greatly depending upon how

It is with thanks to the Government’s

the business is operated.

support that some bars, pubs and clubs will once again trade; assuming

Sole traders and their businesses are

we get back to some sense of

one and the same and a sole trader is

normality in the not-too-distant future.

personally liable for all the business’

The positive news of a potential vaccine

liabilities. Should a bar become

has also lifted the hopes of the nation

insolvent, the individual could find all

with landlords and publicans ready and

their personal assets at risk.

able to welcome punters back to their bars and pubs in due course.

Nicholas Heaney of CWH accounting

Check out the HMRC website for more detials...

33

ISSUE 38 | Equipment

FEA GUIDE

The FEA Guide to Leasing Foodservice Equipment Leasing, and other alternative finance options, are a great way to benefit from the latest models. When times are tough and foodservice operators need to buy a new commercial fridge, oven, dishwasher or other professional appliance, finding the cash to buy outright can be nigh on impossible.

Which is where alternative finance

notably with features like low-start

build business. See further down for

options, such as leasing, come into

payments or even payment

the FEA’s guide on leasing Foodservice

their own. In fact, the COVID-19

holidays, especially at the beginning

Equipment and to see some frequently

crisis has led to the development of

of the arrangement, designed to

asked questions:

increasingly flexible finance packages,

give the operator a leg up to help

34

www.ontradeprogress.com

ISSUE 38 | Equipment

Are you considering leasing as an option?

FEA Associate Member, Academy Leasing, are offering the following incentive to FEA Member supplier companies to help their customers purchase new equipment: • 3x Months low start options (Small payments for the first 3x months and higher payments for the rest of the term). • 6x Months half payments (First 6x months at half the usual rental and the remainder of the term higher rentals).

This should assist end users to get new equipment during this period, so they are good to go when things start moving again.

Hopefully, they can also use this to assist other members in closing down some sales during this uncertain period.

Academy Leasing also are able to help and guide any businesses with the governments CBILS Loan schemes.

35

ISSUE 38 | Equipment

Why lease?

Because you’re spreading the cost of the equipment, you’re helping your cash flow, and you can get tax breaks.

Plus, at the end of the lease, there’s usually the option to buy.

Another key benefit with alternative finance options is that, in most cases, they won’t affect your other credit lines, such as bank loans and overdrafts – and that could be hugely important in a tough business climate.

Alternative finance options also help you overcome budget restrictions that otherwise might prevent you from buying the best equipment. You might ask, why invest in the best equipment anyway? If something needs replacing, why not buy a cheap substitute, or even go second hand? Because modern, quality equipment is going to make economic sense not only in the long term, but also in the short and medium term, too. The latest model will be more energy efficient, so it will have lower running costs, which will save you money, from day one.

It’ll improve productivity, so you’ll be able to cook more, wash more, store more and so on – again, from day one.

Because it will save time, staff will be able to get on with other tasks. It will probably be more compact than an older model, so it’ll save space, too.

Plus, a quality appliance will last longer than a cheaper equivalent.

Investing in good quality equipment is the best way to enhance your business.

Leasing, and other alternative finance options, are a great way to benefit from the latest models – in fact, with many leasing arrangements, you can upgrade equipment to the latest version, to help you stay ahead.

36

www.ontradeprogress.com

ISSUE 38 | Equipment

FAQs What’s a lease?

Are there tax benefits?

What about the small print?

In the context of foodservice

Leasing is tax efficient. How much

equipment, a lease is a contract

tax relief you get will depend on your

In terms of fees, there are

whereby a person or company agrees

business – each one is different. 100%

documentation fees to set up the lease

to pay for the use of equipment over a

of payments can be classed as an

(circa £150.00 +VAT on average), plus

given period of time – typically from one

expense for business purposes. To

annual service fees (circa £30.00 +VAT

to five years. A single lease may cover

find out about your specific benefits,

on average).

one appliance or it could cover several.

seek advice from your accountant or a

Anything to be wary of?

tax advisor.

As already pointed out, you need to make sure equipment is adequately

What’s the difference between

If I settle the lease early,

insured, otherwise you may be

a lease, HP and renting?

will I get a discount?

required to pay asset protection

With a lease there will be the option

You should get a discount based on the

equipment. However, this won’t apply

to own, with HP you are guaranteed

interest element remaining on the lease.

to most businesses as they will already

on top, which varies based on the

ownership. With rental (aka an

have relevant insurance that covers the

operating lease) there is usually no

equipment anyway.

option to own. All three offer various

Will I need to insure the

tax benefits (talk to your accountant or

leased equipment?

a tax advisor to see which will suit you

There are also late payment fees if you fall behind on the lease payments.

best). With a lease or rental agreement

Although you don’t legally own the

the upfront cost is low, with HP a

equipment during the lease, you need

deposit is required.

to have adequate insurance to cover

Where can I get

it. Otherwise you will need to pay

unbiased advice?

‘asset protection’ alongside the lease.

Your accountant should be able to help.

Who owns the equipment at the end of the lease?

What about the equipment

These FEA associate members

At the end of a lease agreement the

warranty? Is it valid under

have specialist knowledge of the

equipment is owned by the finance

a lease?

foodservice sector and offer leasing deals specifically designed for

company, however there is usually the

commercial catering equipment:

opportunity to indefinitely retain the

Yes. In the event of equipment failure

asset for a fee. In other words, if you

you would contact the supplier. Some

take out the lease, you can keep the

leasing companies can incorporate a

Shire Leasing

equipment when it ends.

warranty of up to five years in a lease,

www.shireleasing.co.uk

sometimes maintenance as well. It’s worth looking into the options.

Johnson Reed www.johnsonreed.co.uk

What about VAT – does the lease cover it? Can I reclaim it?

Would the supplier or

Academy Leasing

Yes and yes. Rather than all of the VAT

manufacturer still come to train

www.academyleasing.com

on the cash price being due up front

staff on the equipment?

like a Hire Purchase, each payment attracts VAT and is fully reclaimable.

Yes, assuming that they offer this on standard cash sales.

37

ISSUE 38 | Government Support

BUSINESS NEWS

Local Restrictions Support Grant The Local Restrictions Support Grant supports businesses that have been severely impacted due to temporary local restrictions.

Eligibility Businesses that have not had to close

Your business may be eligible if it:

but which have been severely impacted due to local Tier 2 or Tier 3 restrictions

• is based in England

may be eligible for LRSG (Open).

• is in an area subject to Tier 2 or Tier 3 local restrictions since

Eligible businesses may be entitled

1st August 2020 and has been

to a cash grant from their local

severely impacted because of the

council for each 14 day period under local restrictions.

local restrictions • was established before the introduction of Tier 2 or

Local councils have the discretion to provide grant funding for businesses under this scheme. They will use

Tier 3 restrictions • has not had to close but has been impacted by local restrictions

their discretion in identifying the right businesses to receive this funding,

Local councils have the freedom

based on their application process.

to determine the precise eligibility criteria for these grants. However, we expect the funding to be targeted at hospitality, hotel, bed & breakfast and leisure businesses

38

www.ontradeprogress.com

ISSUE 38 | Government Support

Businesses excluded from the fund

• the business is subject to a restructuring plan under state aid rules

You cannot get funding if: • your business was established after

What you get

the introduction of Tier 2 or Tier 2

Local councils are best placed to

restrictions in your local council area

determine local needs for supporting

• your business is in administration,

recovery. They will exercise their local

insolvent or has been struck off the

knowledge and discretion relevant

Companies House register

to their economic need to provide

• you have exceeded the permitted

grant funding.

state aid threshold The grant will be based on the rateable You must notify your local council if

value of the property on the date of

your situation changes and you no

the start of the local restrictions. We

longer meet the eligibility criteria. For

anticipate local councils will provide

example, you become insolvent.

funding under the following tiers, unless there is a local need to deviate.

LRSG (Open) counts towards the total de minimis state aid you’re allowed to

If your business has a property with a

get over a 3 year period - €200,000.

rateable value of £15,000 or less, you may be eligible for a cash grant of up

If you have reached the de minimis

to £467 for each 14 day period.

threshold, you may still be eligible for funding under the COVID-19

If your business has a property with a

Temporary Framework. The limit for

rateable value over £15,000 and less

this framework is €800,000.

than £51,000, you may be eligible for a cash grant of up to £700 for each 14

Your local council will ask you to

day period.

complete a declaration confirming that: If your business has a property with a • you will not exceed the relevant

rateable value of £51,000 or above,

state aid threshold you were not

you may be eligible for a cash grant of

an ‘undertaking in difficulty’ on 31

up to £1,050 for each 14 day period.

December 2019 (this applies to the temporary framework only)

In the event of national restrictions being introduced, LRSG (Open) will

The undertaking in difficulty test

cease to apply, as relevant businesses

does not apply to small and micro

will receive funding from either the:

undertakings (less than 50 employees and less than €10 million of annual turnover or annual balance sheet), unless any of the following apply:

• national restrictions grant (LRSG (Closed) Addendum) • local council discretionary grant (Additional Restrictions Grant)

• the business is already in insolvency proceedings • the business has received rescue aid that has not been repaid

How to apply Visit your local council’s website to find out how to apply.

39

ISSUE 38 | Government Support

BUSINESS NEWS

Business Support The Christmas Support Payment (CSP) supports wet-led pubs that have been severely impacted over the Christmas period due to temporary local restrictions.

Eligibility The Christmas Support Payment for

Your pub may be eligible if you:

wet-led pubs supports pubs that predominantly serve alcohol rather than

• are based in England

provide food and have been severely

• derive less than 50% of your sales

impacted over the festive season due to temporary local restrictions.

from food • are in an area subject to Tier 2 or Tier 3 local restrictions since

Eligible businesses may be entitled to a one-off cash grant of £1,000 from their local council in areas under Tier 2

2nd December 2020 • were established in the pub before 1st December 2020

or Tier 3 local restrictions.

Businesses excluded from the fund.You Local councils will use their discretion

cannot get funding if your business:

to identify the right businesses to receive this funding.

• has exceeded the permitted state aid threshold • is in administration, insolvent or has been struck off the Companies House register You must notify your local council if your situation changes and you no longer meet the eligibility criteria.

If you already get state aid: The Christmas Support Payment (CSP) counts towards the total de minimis state aid you’re allowed to get over a 3 year period - €200,000.

40

www.ontradeprogress.com

ISSUE 38 | Government Support

If you have reached the de minimis threshold, you may still be eligible for funding under the COVID-19 Temporary Framework. The limit for this framework is €800,000.

Your local council will ask you to complete a declaration confirming that: • you will not exceed the relevant state aid threshold • you were not an ‘undertaking in difficulty’ on 31st December 2019 (this applies to the temporary framework only) The undertaking in difficulty test does not apply to small and micro undertakings (less than 50 employees and less than €10 million of annual turnover or annual balance sheet), unless any of the following apply: • the business is already in insolvency proceedings • the business has received rescue aid that has not been repaid • the business is subject to a restructuring plan under state aid rules

What you get Local councils will use their discretion to determine whether businesses meet the eligibility criteria for this grant scheme.

Eligible businesses will be paid a oneoff lump sum of £1,000.

How to apply Visit your local council’s website to find out how to apply.

41

ISSUE 38 | Merry Christmas

Dear Readers, We’d like to take this opportunity to wish every one of you a Merry Christmas and a happy new year from the team at Ontrade Progress.

We know it’s been a tough year but here’s hoping for a better 2021. We’ll be taking a short hiatus from publishing in January and we’ll be back in February, better than ever.

We’ll be raising glasses for you all over the holidays.

42

www.ontradeprogress.com

Drink Responsibly. Drinkaware.co.uk

DISTRIBUTED BY SPIRIT CARTEL info@spiritcartel.com @SpiritCartel

When only the best is good enough

The new GIGA X8

Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

Ideal areas of use: Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com