Ontrade Progress Issue #39

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Spring Reopening We catch up with venues across the country to discuss best practice for the phased reopening. Page 08...

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

ISSUE 39 | Editor’s Letter

Hello This month I’ve felt something I haven’t experienced in a while… hope.

Contributors

With the Government announcement that hospitality will be allowed to operate outdoors from April 12th and then indoors from May 17th, I have felt a niggling sensation of hope for the first time in a while. What has seemed like a long, dark and ominous winter - where a usual bustling Christmas season was met with closed doors and lost revenue and both Valentine’s Day and Easter surges seeing struggle – there is a small light of hope in sight.

Betsy Kharas Guest Writer

This month we explore options for the spring season and discuss how venues that will be allowed to reopen on April 12th can do so safely and optimise on the use of their outdoor spaces. As ever, the great British spring brings with it tumultuous uncertainty – which can see a Jackson Pollock of rain, snow, sleet and sunshine all in seemingly one afternoon. On page 8, we speak to hospitality professionals who are working to protect their customers from the elements.

We interview Karl Richardson, executive head chef at The Waldorf Hilton Hotel in

Matthew Margetts Director of Sales and Marketing at Smarter Technologies

London, to discuss how he’s been coping through the pandemic, noticeable food trends and why he uses British Lion Eggs on page 16. Included is a gorgeous recipe for the infamous Waldorf Eton mess - found opposite his interview.

And while Easter, or at least the conventional Easter for hospitality was missed, there are still ways hospitality professionals can spruce up their menus ahead of spring reopening. We discuss seasonal ingredients, wine and beer pairings on page 13.

As ever, we are wishing all of our readers our best and I am personally looking forward to breaking bread face to face again as we move into a phased reopening of the industry.

Mya Medina Editor-in-Chief Ontrade Progress magazine

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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 39 | Contents

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ISSUE 39 | Contents

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08

13

Good news

Spring reopening

Spring forward

We take a look at the latest positive

With the announcement that outdoor

How to attract customers with a

news from the hospitality industry.

hospitality will be allowed to reopen

refreshed spring menu, from seasonal

on April 12th, we catch up with

ingredients to beer and wine pairings.

venues across the country to discuss best practice.

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20

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Our eggs-pert opinion

At boiling point

Detox your drinks offering

Karl Richardson, executive head

Chef Len Unwin reveals his ultimate

A look at how to keep your drinks

chef at The Waldorf Hilton Hotel talks

stress busting tips.

menu diet-friendly, can help your

to us about eggs, the pandemic and

customers stay on track and have a

the future.

damn good time while doing it!

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The subtle alchemy of barrel-aging

OTP top tips

Automation age

Lotte Peplow explains why barrel-

We put forward five ideas for how you

Matthew Margetts, Director of Sales

aged American craft beers are useful

can get ahead during the final weeks

and Marketing at Smarter Technologies,

additions to your drinks range.

of lockdown.

breaks down how automation can help hospitality businesses.

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39

Pride of Lions

Government support

Fullers Pride announced as official

Our monthly update on support

beer of The British & Irish Lions.

currently available from the

Send it to:

government for hospitality businesses.

editor@ontradeprogress.com

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

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Good News New platform, ‘newspage’, launches to give hospitality businesses free media publicity In March we saw the launch of the UK’s first free PR platform that enables hard-hit hospitality businesses to have the chance to be featured in the local, national and even international media — free of charge.

Newspage has evolved out of The Great British Bounceback, which was launched by PR agency, Rhizome Media Group, during the first national lockdown to help small businesses that would never be able to afford a traditional PR agency have their voices heard and stories told.

Newspage enables hospitality businesses to create their own publicly visible and fully branded media centre in a matter of minutes.

They can add as many contactable ‘experts’ as they wish, create tags for their areas of expertise and add any content that could be of use to the media.

They then receive ‘NewsAlerts’ ‘in app’ to breaking news stories that they could contribute to and are able to add news stories of their own. The Newspage team will promote stories it believes will be of interest to the media for free.

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

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ISSUE 39 | Good News

Local residents back new village shop for Northamptonshire pub

Boozr, a social network for pub regulars

University looks to create generation of eco chefs

Publicans Martin Steele and Laura

An App called Boozr, developed while

Glasgow Caledonian University

Cook have opened a village shop

the pubs were shut in 2020, has been

is looking to help create a new

at The George Inn at Tiffield,

designed to get customers back

generation of chefs in a bid to curb the

Northamptonshire with the help and

to hospitality venues as soon they

devastating impact food waste has on

support of local residents and Pub is

safely reopen, highlighting those with

the environment.

The Hub, the not-for-profit organisation

beer gardens set to welcome back

that helps pubs to diversify and provide

customers on 12th April.

essential local services.

The University has been awarded funding to develop an online training

With a directory of over 700,000 pubs,

course for young people working

The couple took on the pub in July

bars and clubs worldwide, Boozr

as apprentices in the hospitality

2020 just as the industry was opening

provides both locals and visitors an

and restaurant sectors. The idea

up after the first Covid-19 lockdown.

easy way to discover events in their

is to develop chefs who are aware

After an extensive refurbishment The

area, and where their friends are going

of the impact food waste has on

George was reopened in August with

out. It enables quizzers to organise

the environment and who can then

great support from the local residents.

their team; sports fans to watch the

implement practices in the kitchen to

match together and mates to meet

tackle it.

Many local residents did not want

for a casual drink. Boozr is a social

to travel as they were elderly and

network for people who’d rather do

Academics are developing an online

vulnerable and there was also a

their socialising in real life.

tool to deliver the training, which the

need to help combat the social isolation of lockdown.

young chefs will work through with The free App was written by Pete

their employers.

Shaw, an independent developer A grant from the Pub is The Hub

from London during the months of

The two-year Europe-wide project,

Community Services Fund meant

lockdown the UK experienced in

which has received £180,000 funding

that one of the rooms at the pub was

response to the Covid-19 pandemic.

from Erasmus+, is being led by

transformed into a shop. Villagers

Boozr offers a way for venues to

Professor Jim Baird and Dr Charles

helped to give their time to help get

welcome back customers and engage

Russell of the Department of Civil

the shop up and running too.

in their local again.

Engineering and Environmental Management.

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ISSUE 39 | Lockdown lifted

SEASONAL

Spring Reopening With the Government’s latest announcement that outdoor hospitality will be allowed to reopen on April 12th, we catch up with venues across the country to discuss best practice.

It’s no doubt that it’s been a long,

However, this announcement gives

long, lonely winter. Not only does

hospitality ample time to begin

it feel like, but in many ways it has

preparing, especially for those that

been, ages (more than 5 months)

have existing outdoor capabilities or

since hospitality was able to reopen

those that intend to transform outdoor

its doors in any capacity. The positive

spaces to benefit from an earlier

Government news announced in late

opening. In this article, we interview

February 2021 revealed plans for a

venues from across the UK to

phased reopening, with hospitality

understand measures they are putting

being allowed to reopen with outdoor

in place already, and what they expect

seating (such as a pub garden) on

a return to ‘normal’ to look like.

April 12th, and then a full reopening with indoor capabilities from May 17th.

While this news is of course very much welcomed, it would have amounted to five months of lost income – and even when writing this article in early March – seems like a long way to go.

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ISSUE 39 | Lockdown lifted

Expansion One way hospitality is choosing to

For the Bear Inn team, ensuring

prepare their venues ahead of April

customers are kept entertained and

12th is by expanding their outdoor

warm, is a priority too. As well as the

capacity even more. This can be

firepit, Barlow is currently planning

tricky with social distancing measures

a series of BBQ nights and the

and other safety precautions, but

possibility of an outside bar, as well as

one director up to the task is Woody

new outside furniture, seat covers and

Barlow. Barlow is the director at Bear

rugs available for cooler evenings.

Inns Ltd, which operates both The

Lion at Malpas and The Swan at

He continues: “At The Lion, we can

Tarporley. Both of which, are set to

accommodate 68 covers outside, with

undergo outdoor expansion.

space including a fire and temporary lit and heated cover for 24 covers. An

“We are preparing our outside spaces

additional 14 covers available in the

to be as accommodating as our inside

courtyard, with customers being able

spaces,” he explains. “Initially, we will

to eat outside. Takeaways will be

be opening Friday - Sunday 12 noon

available as well.”

until 10pm.”

“At The Swan, we are currently building a new terrace with 36 covers to add to the current 28. Twenty covers will be covered by temporary covers with festoon lighting and heating and a fire pit will be used at the weekends. Customers will be able to eat outside and takeaway will also be available.”

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ISSUE 39 | Lockdown lifted

A British Spring Much like what Barlow and his team are doing, venues must prepare to keep customers warm and dry; especially with the unpredictable nature of British springtime. With outdoor seating being the only steady source of income from April to May, provisions must be made to ensure the customer will turn up for their reservation.

Emily Lewis, director of The Moat House in Acton Trussell, is just one of many hospitality individuals preparing for all the elements.

She says: “We are fortunate that we have a lot of outside space to make use of and already have a significant amount of outdoor seating available to us. Our biggest concern is the great British weather, so we are in the process of organising for a stretch tent to be pitched on one of the lawns to provide cover. We are also adapting our outdoor wedding ceremony space and our outdoor woodland bar, so they are suitable for dinning, providing further covered seating.”

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ISSUE 39 | Lockdown lifted

Streets ahead

A positive attitude

Similar to last summer, the capacity

Not only as a hospitality professional,

to ‘spill over’ into the street is an

but also as a customer myself, I can feel

option for venues intending to reopen

the fervent energy of the public keen

on April 12th. Of course, this can

to return to a semblance of normality.

often be tricky – with venues needing

After not having eaten in a restaurant

permission from local councils and

or visited a pub since December 2019,

to put in place additional safety

five months has felt like five years when

measures, such as dedicated

it comes to enjoyment.

cordoned off zones to ensure other pedestrians are able to continue using

Other professionals can sense this

the street.

too, with some already reporting sold-out tables for their reopening

Arnaud Barbezat, head of sales and

ahead of April 12th. “We expect to be

marketing at The Rhumshack Group,

extremely busy. 12th April is almost

whose restaurants include Cottons,

fully booked!” Barbezat hailed.

Ma Petite Jamaica, Bar Gansa, Souled Out and Tai Pan Alley, is prepared to

“I think the first couple of weeks will

move the party to the streets.

certainly be busy,” Lewis added. “In Staffordshire hospitality has been

He explains: “We have transformed

closed since November, so there is a

the much-loved market street in

lot of pent-up demand. However, the

Camden, Inverness Street, home of

weather will obviously play a significant

Bar Gansa, Ma Petite Jamaica, Souled

part in how busy we are. If we have

Out and Tai Pan Alley into a local

a cold and wet April, I cannot see

streatery. A pedestrianised area full of

people coming out in their droves until

outdoor dining with tables and chairs,

indoor dinning is back on the cards.”

celebrating the partnership between local council and private enterprise

Personally, I have several reservations

in a safe environment in line with the

for the week commencing April 12th.

new restrictions.

Moreover, some places in the capital have already sold out of their outdoor

“The layout and capacity of our

capacity for reopening night. These

outdoor terrace by the river in Vauxhall

are all positive signs for a full and

(Cottons) has to be adjusted but we

healthy recovery for hospitality.

will be able to welcome 58 covers from 12th April.”

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I n t e r i o r s

ISSUE 39 | On the plate

SEASONAL

Spring forward This month we look at how to attract customers with a refreshed spring menu; from seasonal ingredients to wine and beer pairings.

With all of the uncertainty around

With hopefully another beautiful spring

Covid-19, we, as an industry, finally

season on the way and plenty of time

have a date(s) to anticipate. Hospitality

to plan a full reopening, now is the

will be allowed to reopen in an outdoor

perfect time to spruce up your menu

capacity from April 12th, and then fully

for the season ahead.

from May 17th.

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ISSUE 39 | On the plate

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ISSUE 39 | On the plate

Food for all

Pairings

With spring fully underway,

A spring and summer wine list should

incorporating seasonal and fresh

reflect the light bodied and seasonal

ingredients is the perfect way to

ingredients you’ll be using in your

attract customers looking forward to

food. For example, the vegetal notes

finally eating out again. For me, spring

from a New Zealand Sauvignon Blanc

conjures a vivid array of greens and

(grass, gooseberry) and zingy tropical

reds. For example, in March, the UK

fruits (pineapple and passion fruit)

experiences a wealth of seasonal

are a particular perfect pairing for

produce, including spring greens and

salad and vegetable-forward dishes.

spring onions – as well as spinach and

Moreover, the affordable and extremely

rocket leaf. This is really the time to be

popular appeal of a New Zealand

moving salads away from side dishes

Sauvignon Blanc means it’s a firm

and into your main menu.

customer favourite and an easy way to extend profit margins.

As we move in April and May, again the reds and greens are present, with

If you’re looking for a light bodied

more leafy greens such as watercress,

red in anticipation of spring – look

sweetheart cabbage and kale, and

towards the more cool and moderate

vibrant reds coming from strawberries,

climates of France. Burgundy Pinot

radishes and beetroot.

Noir with its pale colour, high tannins and light body provides a delicious

Mixing these reds and greens together

accompaniment to foods such as

provides not only an attractive looking

ratatouille or mushroom risotto. If

dish but balances together the

you’re looking for something even

sweetness that often comes from the

lighter, consider a Beaujolais, although

addition of red fruits and vegetables

less well-known, these zippy, young

with the more neutral greens - giving

and fresh wines are affordable and

an explosion of flavour.

coming up in fashion.

For the beers, again, fruit friendly beers pair well to offer a lighter alternative to lager or stout. IPAs, especially ones with lots of fruit, will be easy drinking as we head into spring.

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ISSUE 39 | On the plate

FOOD

Our Eggs-pert Opinion We catch up with Karl Richardson, executive head chef at The Waldorf Hilton Hotel, to talk British Lion eggs, the pandemic and the future.

If we could sum up 2021 in one word

“I’ve been using the British Lion eggs

it would be ‘resilience’. The hospitality

for 20 years,” he explains. “I feel that

industry has had to be buoyant in

the detail in the traceability gives me

the face of a continuous stop-start

peace of mind, as we use eggs in

culture. However, one thing that has

every corner of my kitchen, so for me

remained the same is the industry’s

that is vital. Serving so many guests

consciousness towards quality –

we want to know that every egg is of

especially when it comes to British

top quality.”

produce, and notably, our eggs.

For him, the traceability of the eggs is One chef who knows all about this is

a huge benefit – ensuring “consistency

Karl Richardson, the executive head

of quality”. He continues: “Alongside

chef at The Waldorf Hilton Hotel in

this with the same levels of importance

London. For him, using British Lion

makes this a no brainer for me. Being in

Eggs at the heart of his cooking

hospitality we are quite process driven

symbolises a steady bedrock in these

in order to drive excellence and I feel

difficult times.

that they are doing exactly that: finding a good process for quality control and never going against that process.”

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ISSUE 39 | On the plate

The New Normal While many hospitality professionals have had to stop working entirely, Richardson has been fortunate enough to continue working throughout the pandemic. He’s noticed some significant changes, many of which he’s made himself.

“Taking this time to develop new concepts and ideas for our hotel has been quite unique,” he says.

“Usually, we are busy all year around but having this down time has allowed me to take a big step back for this more creative thinking, something that we as a team love.”

He’s bought in some innovative new concepts, including Hilton’s first afternoon tea delivery concept – straight to the customer’s home.

They’ve also had time to rebrand the restaurant – as they look to the future to create a new fine dining concept. Richardson has also been preparing for the second half of 2021, when hospitality reopens in full – this includes a Champagne and caviar bar – ready for some much-needed celebratory periods.

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ISSUE 39 | On the plate

Latest trends Richardson has noticed that it’s not only hospitality as an industry that

emerging, and from Richardson’s view

Waldorf Eton mess serving 4

on the frontline – they look promising.

Ingredients :

He explains: “I’ve noticed, from

•

Strawberries

a guest point of view, a new

•

Egg whites x 2 (very fresh)

appreciation for dining out, taking your

•

Sugar x 50g

time to enjoy a restaurant, the service

•

Icing sugar x 80g

and food - the ambiance, enjoying

•

Strawberry sorbet x 100ml

ordering another bottle of wine and

•

Double cream x 250ml

simply soaking in your surroundings.

•

Vanilla pod x 1

I think this is great for the British

•

Strawberry coulis

has had to adapt to the pandemic, but its customers too. New trends are

restaurant scene.”

Method: With an eye to the future, Brexit’s impact is also beginning to be felt across the industry. Although, personally, Richardson hasn’t felt this yet.

1. Stiffly beat whites, beat in sugar, fold in icing sugar 2. Pipe half of mix into droplets (using nozzle and dipping bag) on

“I would rather focus on the opportunity that we have to really support our home-grown local produce,” he concludes. “This nation

to tray lined with baking paper 3. Second half of mixture spread onto tray lined with paper using spatula

is blessed with some of the world’s

4. Bake in oven for 3 hours at 90c

best seafood, meat, cheese, fruit,

5. Hull strawberries, sprinkle with

vegetables and eggs, of course.”

tiny amount of black pepper (enhances the flavour) 6. Then slice half and quarter the

Eton Mess Recipe

other half 7. Whip cream and vanilla

Richardson: “The recipe I have chosen

pod together

to share is the Waldorf Eton Mess. It’s

8. Scoop sorbet

a reframe of a true British icon. A dish

9. Arrange components on the

that everyone loves and has eaten at

plate together

some point but presented in a different way. It’s a dish that you could make at

Enjoy!

home, but it’s one that we see ordered over and over again at the hotel. And right at the centre of the dish is a base of eggs. A true classic.”

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ISSUE 39 | On the plate

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ISSUE 39 | On the plate

TIPS & ADVICE

At boiling point: Top chef reveals ultimate stressbusting tips As kitchen professionals admit to feeling more stressed than ever, Len Unwin, chef and curriculum team leader at Sheffield College explains how he keeps his cool It goes without saying the

Even without the pressures of

Like many professional chefs, Len

hospitality industry has experienced

COVID-19, professional kitchen

Unwin has struggled to manage

unprecedented changes in the last

workers identify a range of factors that

workplace stress – and he’s open

two years, which has left kitchen

send their stress levels soaring. These

about the impact this has had on

professionals feeling more stressed

include staff shortages (57%), long

his own mental health. In a bid to

than ever before. New research from

working hours (39%), and time spent

support other kitchen professionals,

BRITA Professional shows that 81% of

cleaning equipment (35%).

Len reveals the stress-busting tips

chefs now feel compared to 70% back

that help him stay calm and maintain

in 2018 – and eight in ten bring this

a healthy work-life balance to support

stress home with them at the end of a

the industry when it reopens:

working day.

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ISSUE 39 | On the plate

1. Plan for success

2. Take time to be creative

3. Keep a tidy kitchen

For me, planning is vital for my mental

I enjoy taking part in creative group

Maintaining your workstation is a small

health. Before I go home, I create a

sessions with my team. We reward

but important job. “It’s true what they

plan for the following day. This frees

staff by doing something that takes us

say: an untidy workspace equals an

up my mind so that I don’t think about

out of our normal activities, such as

untidy mind. In my darkest times,

work at 2am, which prevents good-

sugar and chocolate work. This is fun,

I’d either have a manic work area or

quality sleep – something that is key

relaxing and helps the team to bond

I’d clean obsessively. By creating a

for health and wellbeing.

whether it’s done in person or virtually.

plan and checklist for yourself, you’ll become more efficient – and this will help to clear your mind.

4. Take responsibility for equipment

5. Share a problem We need to look out for each other.

Maintaining your workstation is a small

When someone is in a state of

but important job. “It’s true what they

depression, they don’t always realise

say: an untidy workspace equals an

what’s wrong – I certainly didn’t, I just

untidy mind. In my darkest times,

thought I wasn’t good enough. So,

I’d either have a manic work area or

don’t be afraid to speak up, and make

I’d clean obsessively. By creating a

time to listen. If you don’t get support

plan and checklist for yourself, you’ll

from your direct supervisor, go higher.

become more efficient – and this will

Remember that you are the business’

help to clear your mind.

most valuable commodity, and worthy of their support and investment.

Take the stress out of maintaining equipment Chris Fay C.F.S.P, from BRITA

regular servicing, is the best way to

out essential filter exchanges, kitchen

Professional says that equipment

keep everything running smoothly.

professionals can rely on their

breakdowns cause a huge amount

This will also help machines to last

equipment to have a longer life span

of stress – and almost two-thirds of

longer – which saves money, protects

and deliver a smooth service when

kitchen professionals (62%) have to deal

the environment, and gives kitchen

they need it most.

with this at least on a fortnightly basis.

professionals more time to focus on creating incredible food.

Fortunately, there’s lots that can

If you would like more insight and expert advice on how to filter out

be done to minimise the risk of

BRITA Managed Services can relieve

stress, or would like to find out how

breakdowns, as the majority are

kitchen stress by supporting operators

preventative maintenance can save

caused by limescale build-up.

with preventative maintenance. By

your business time and money, take

Preventative maintenance, such

offering tailored packages to suit the

a look at our At Boiling Point Toolkit

as using the correct water filter,

needs of your business, including

here: brita.co.uk/boiling-point

changing it regularly, and scheduling

monitoring filter usage and carrying

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ISSUE 39 | In the mix

LOW-CAL

Detox your drinks offering this spring with caloriefriendly cocktails 48 percent of people say they have put on weight over the past year, and with news of lockdown restrictions lifting, many of these people are now aiming to tackle their weight-gain in a bid to get fit for summer. Here, we take a look at how to keep your drinks menu diet-friendly, helping your customers stay on track and have a damn good time while doing it!

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ISSUE 39 | In the mix

The Quarantine-15 We are (finally) on the route out of lockdown and the return to normality is on the horizon. From April 12th, serving customers outdoors; from the

Ditch the syrups

17th May, venues can seat customers

There are a range of cocktails that

indoors; and by the 21st of June —

are actually relatively healthy — bar

given all goes well — the UK will see

the alcohol, of course! Especially

the end of all restrictions on social

those that contain few ingredients

contact. While this is obviously great

and make use of low-calorie mixers,

Keep it simple

news, for many, feelings of exaltation

such as soda water, light tonic water

Keeping it simple is a great way to

are accompanied by worries and

or even diet lemonade. Mojitos are

ensure you can offer delicious drinks

anxieties about weight gain that may

a great example; although this is a

without excessive calories. Any spirit

have occurred over the last year.

cocktail that is famous for being super

combined with a low calorie mixer

sweet, you can easily make a mojito

and a few healthy garnishes and

People certainly shouldn’t be

diet-friendly by halving the amount

you’re good to go! Tequila and soda

harbouring any guilt or negative

of simple syrup used (or ditching it

is favourite with nutritionists, which

feelings towards themselves as a

altogether!). Mint, lime, and soda

comes in at just 100 calories and

result of weight gain — this has been

water are all naturally low-calorie, a

doesn’t contain any sweetener. Tequila

an unprecedented year and our bodies

shot of rum is about 100 calories, and

also has a lower glycemic index than

have had no choice but to simply

2 tablespoons of sugar (in the form of

other alcohols and it is complemented

adapt to new circumstances.

syrup) is approximately 40 calories.

well by a variety of healthy garnishes,

Classic cocktails across the board

especially citrus fruits, which are

However, we are conscious that many

tend to contain lashings of the sweet

healthy and give a tonne of flavour.

people will now be on a health kick,

stuff, so halving the amount of syrup

Keep it traditional with lemon and lime

especially with summer just round

used, or getting rid of it altogether, is a

or get experimental, and try adding

the corner. It is key to adapt to social

great way to cut back on the calories.

blood orange, muddled kumquats or

bars, pubs and restaurants can begin

changes and put the customers’

even yuzu juice! Make sure the garnish

needs at the forefront of your

is colourful and give the drink a fun

business. In order to help people stay

name — et voilà; the perfect low-

on track and to keep them feeling

calorie cocktail.

healthy during the spring and summer, we’ve got some tips on how you can ‘healthify’ your drinks offering in the coming months.

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ISSUE 39 | In the mix

Make use of fresh, seasonal ingredients

Keep customers informed

Dietary habits across the Western

While some people are averse to

world are shifting and with the

being told the calorie content of

government encouraging people

their drinks, it might be a good idea

towards living a healthier lifestyle,

to dedicate one section of your

some customers might be actively

cocktail menu to those who are being

seeking ‘healthier’ alternatives to their

calorie-conscious, so they can make

pre-pandemic favourites. For example,

informed choices when it comes

by steering away from the creamier,

to their drinking habits. Those who

super-sweet cocktails in favour of

aren’t worried can continue to enjoy

something lighter and fresher.

their cocktails guilt free, but giving customers the choice is a great way to

Spruce up your cocktail menu by

ensure that you’ve covered all bases.

making use of fresh, low-calorie seasonal ingredients. Fresh fruits and

extremely flavoursome. Berries come

Tee-totally delicious

into season in the spring months

According to the Office for National

and with their natural sugar content,

Statistics the proportion of people in

they’re a great way to enhance any

the UK reporting drinking, and the

cocktail. Moreover, fresh herbs like

amount those drinkers report to have

mint, basil, rosemary and sage are

consumed have both decreased since

beginning to sprout. Make use of

2005. With this in mind, it’s important

these seasonal herbs to add another

not to neglect customers who don’t

layer of flavour and complexity to your

drink but still want to enjoy a delicious,

cocktails. Not only is seasonal food far

flavoursome beverage on a warm

fresher and tastier, but it is also more

summer’s day.

herbs are incredibly healthy, naturally full of vitamins and minerals and

nutrient dense than food consumed out of season, so it’s a win-win!

The soft drinks market is broader than ever, with consumers no longer satisfied with a simple Diet Coke or Sprite. Keep your drinks menu all-inclusive by offering a range of delicious mocktails alongside with your alcoholic creations. This doesn’t necessarily mean generating a whole drinks menu, you can simply remove the alcohol from some of the cocktails that you already offer. All the flavour, with none of the units.

25

Drink Responsibly. Drinkaware.co.uk

DISTRIBUTED BY SPIRIT CARTEL info@spiritcartel.com @SpiritCartel

ISSUE 39 | Mine’s a pint

BEER

The subtle alchemy of barrel-aging Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, explains why barrel-aged American craft beers are useful additions to your drinks range.

Barrel-aged beers, with their hidden

Today, they regularly win top honours

Oak is full of flavoursome, aromatic

depth and complexity, lend themselves

at prestigious international beer

compounds that can add another

perfectly to pairing with food and their

competitions and are yet another

level of depth and complexity to a

long shelf life makes them ideal for the

example of American craft brewing’s

beer, making it the preferred wood for

on trade.

relentless innovation. Their incredible

barrel-aging for many brewers. Equally

complexity, depth of flavour and subtle

important to the flavour of the barrel

Often barrel-aged beers will be

nuances of character make barrel-

is the art of blending different beers

packaged in large 660ml or 750ml

aged beers perfect for winter.

together to create the desired result.

bottles with wax caps that are priced

A variety of beer styles are suitable

at parity with a fine bottle of wine.

for barrel aging in wood but sour and

Barrel-aged American craft beers

But what exactly is barrel-aging and

high alcoholic strength beers are the

from breweries such as The Bruery,

how are barrel-aged beers made?

most common. Barrels for sour or

Firestone Walker Brewing Co, Great

‘wild’ beer may be used several times

Divide Brewing Co and many more are

American craft brewers started

over while barrels that formerly held

available from select wholesalers.

experimenting with aging beer in

spirits such as bourbon, tequila or gin

used spirits barrels in the 1990s.

are rarely used beyond their first or second fill.

27

ISSUE 39 | OTP top tips

TIPS & ADVICE

5 ways you can get ahead during lockdown The countdown is on: April 12th marks the first step in the reopening of the hospitality sector after nearly four months in lockdown. Now more than ever it’s vital venues are doing everything they can to help boost their business, and with less than a month to go, we’ve put together a list of steps you can take to make the most of these final weeks and ensure your business is at the forefront of everyone’s minds when lockdown comes to an end.

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www.ontradeprogress.com

ISSUE 39 | OTP top tips

It’s time for a spring clean

Be legally compliant

There is no doubt that the hospitality

Alongside a regular deep-clean, it is

industry has been one of the

also important that you’re ensuring that

most impacted by the coronavirus

you’re up to date with any new covid

pandemic, and venues across the

guidelines when it comes to preparing

country have been sitting, empty,

to reopen. This is especially vital if your

gathering dust and filling with

site or location has been closed or

cobwebs since the beginning of

operated only partially throughout the

this year. However, with the grand

times when restrictions have been in

reopening of the sector on the horizon,

place, as you may also have to take

now is the perfect time to kick start

extra steps to ensure customers can

the journey to normality with a deep

dine safely come April 12th.

spring-clean of your venue.

The Government has made changes There’s nothing more satisfying

to their guidelines for opening the

than undergoing a spring clean.

hospitality sector, so it’s important

With coronavirus still very much in

to brush up on any new policies

circulation, sanitation and cleanliness

and ensure your staff have updated

should be a top priority, and venues

their knowledge, too. For further

will need to continue to take extra care

information visit: https://www.gov.

when it comes to cleaning. While this

uk/guidance/working-safely-during-

can seem like a daunting task, there

coronavirus-covid-19/restaurants-

are a range of ways to make a spring

offering-takeaway-or-delivery

clean more manageable - make sure you have all the right gear and stock up on antibacterial cleaning products etc.

29

ISSUE 39 | OTP top tips

Refine your menu

Make the most of social media

Lockdown has provided everyone with

Leading on from this, now is the

a unique (and unavoidable) opportunity

perfect time to really ramp up your

to get creative in their own kitchens.

social media game. With many

While for some, this may have been

spending far more time at home at

a journey of self-discovery and

the moment, people are also naturally

culinary excellence, we are under no

spending more time on their phones,

illusion that the public aren’t planning

so boosting your social media

on spending as much time as they

presence is highly likely to garner

can making the most of their new

some attention from both potential

freedoms this year.

and existing customers.

This will mean many of you are about

Social media is also a great way to

to experience perhaps your busiest

advertise your business and generate

summer on record. Moreover, with

some hype ahead of reopening. Make

many coronavirus restrictions limiting

sure you’re posting regularly, and

capacity in some way until at least

take advantage of platforms such

June 21st, it is likely that you will have

as Instagram, Facebook or Twitter

to make some changes to operations

to post pictures of your new menu,

and your menu in order to boost

encourage customers to pre-book

efficiency. Slimming down and/or

tables and buy advance tickets for any

revamping your menu is an effective

events. It’s also a good idea to create

means of ensuring things run smoothly

a social media calendar and schedule

both in the kitchen and front of house;

postings, so that once things open up

especially as you’ll likely be operating

again and you’re super busy, you can

with fewer kitchen staff than you

focus on the operational side of things

would under normal circumstances.

and let social media run itself.

You don’t necessarily need to do something completely new - have a

You can also expand your market

look at old sales reports to identify any

reach, boost brand awareness and

previous best-sellers and make sure

pique potential customer’s interest

to make use of high-margin items to

by running competitions or special

maximise profitability.

events. For example, you could run a social media contest and offer the

In addition, consider incorporating

winner and their friends a free meal/

some new items into your menu or

drinks on their first visit.

get creative and offer some ‘postlockdown’ deals. People will likely be looking out for something fresh and exciting, and offering special deals is a sure way to entice diners.

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www.ontradeprogress.com

ISSUE 39 | OTP top tips

Online content Alongside making sure you’re active on social media, it’s also important to update your website to reflect your current trading status and opening hours. In addition, provide information on what measures you’ll be taking once you can reopen to ensure the safety of customers, as this is something many people will be concerned about in the coming months.

It’s a good idea to dedicate a whole page on your website to explaining the various impacts that COVID-19 has had on your business, detail any changes to your booking policy, and provide any practical information that may have an impact on guests’ experiences such as social distancing.

It is also important to let customers and suppliers know how to get in touch with you during the remainder of the lockdown period.

This is also a great time to go through and overhaul any existing website content, for example by removing any information about expired events or outdated blog posts, ensure your current menus are up to date and correct, take and upload some new pictures, and add details of any new events or services you’re offering in the coming months.

We hope these suggestions and ideas have given you some inspiration on steps you can take to make sure you’re fully prepared for reopening.

Good luck and stay safe!

31

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

|

info@sky-linedesign.co.uk

ISSUE 39 | On tech

TECHNOLOGY

Automation Age The Smart Tech Transforming the Hospitality Sector.

Matthew Margetts, Director of Sales and Marketing at Smarter Technologies, breaks down how automation can help hospitality businesses

Checking and compliance

Resourceful automation

The hospitality industry is fast-paced

Smart technology allows a lot of

In an age of potentially fewer staff

and often highly stressful. But meeting

mundane tasks associated with

working with the same number

customer expectations, maintaining

compliance issues to be automated.

of guests and rooms, hospitality

supplier relationships and remaining

Examples include checking the

venue owners can seek to improve

profitable is made easier through

temperature of fridges, ensuring that

productivity through technology that

automation. The automation of

waste bins are not overfilled, listening

is simple to deploy and acts to reduce

processes throughout your hospitality

to fire alarm tests, and looking at the

the workload quickly. By leveraging

business can help you save money

flow of guests through common areas

workflow automation for specific

and increase efficiency, even in

to inform cleaning rotas.

business tasks, hospitality businesses

the midst of the global coronavirus

are freeing up employees’ time to

pandemic. In fact, the coronavirus

Other repetitive tasks also present

focus on their customers.

pandemic has likely accelerated

opportunities for automation, including

the adoption of automation in the

loading and unloading dishwashers,

Investing in innovative technology can

hospitality industry.

slicing vegetables in preparation for

also help an industry with a typically

food service, carrying food and drinks

high staff turnover to successfully

from the kitchen to a table, lifting crates

manage and retain frontline workers.

and putting products into storage.

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www.ontradeprogress.com

ISSUE 39 | On tech

Proactive and predictive maintenance Smart automation allows business

• Smart temperature checking

owners to be proactive by ensuring

cameras for automated access

that key equipment such as air

control, based on an individual’s

conditioners are not rattling or misfiring. Maintenance can be carried

temperature and/or facial recognition • Allowing customers to place orders

out on a proactive basis and staff

on an app rather than with bar and

know ahead of time the problem they

waiting staff

are going to fix.

In the fast food sector, McDonald’s has Take for example some work we

already installed automated servers

did with a 5-star hotel. In one of the

that allow customers to place their

hotel’s quiet reception rooms, the air

order on a touchscreen rather than

conditioner sounded like a jumbo jet

through a customer-service assistant.

taking off. No one noticed it until a

These technologies not only promote

guest complained, and no one had

social distancing, but can also

checked the maintenance of the unit,

enhance the customer experience by

which was mechanically unsound.

making processes faster and more

A smart sensor would have picked

seamless. Promoting automation may

this up and alerted the management

also boost consumer confidence, as

team before it compromised the

hotels and accommodation providers

guest experience.

strive to prove that they are clean and safe in a COVID-conscious age.

Social distancing by default

And the stats also speak for themselves. According to Oracle’s 2019 Hospitality Benchmark Report,

Automating functions that were

90% of respondents stated that the

previously done in-person allows

guest experience could be improved

hospitality businesses to enforce social

using smartphones to manage basic

distancing, reduce human interaction

services such as booking a room

and minimise contact between guests

and managing the check-in/ check-

and hotel staff.

out process.

Examples include:

As the hospitality industry adapts to

• Using robots to provide meals

new working practices brought on

to guests • Auto-deployed sanitation, such

by the coronavirus pandemic and technology advancements, smart

as bots that kill bacteria using

automation is coming to the forefront

ultraviolet light

as leaders in the industry become

• Using contactless technology (such as mobile apps and digital keys) to

increasingly aware of its potential and profitability.

enable guests to check in and out

35

ISSUE 39 | News

BEER

Fuller’s London Pride announced as Official Beer of The British & Irish Lions Award-winning premium ale supports legendary team ahead of 2021 Test Series with South Africa

Fuller’s London Pride today announces

The campaign will also look to support

Ben Calveley, Managing Director at

a two-year partnership with The British

clubhouses and grounds across the

The British & Irish Lions, said: “We all

& Irish Lions. The agreement will see

UK, with Fuller’s London Pride set to

know that big sporting occasions go

Fuller’s London Pride become the

also announce further promotions in

hand in hand with an excellent beer,

Official Beer of The British & Irish Lions

partnership with the Lions designed

so we are delighted to have agreed

continuing the brand’s long standing

to give something back to fans, clubs,

this partnership. London Pride is an

relationship with rugby; from supporting

and the wider rugby community.

iconic brand with a rich rugby heritage

the game’s grassroots community

and is enjoyed by rugby supporters up

clubs up to the elite level, and as an

The partnership will see the Chiswick-

and down the land. We are delighted

iconic ale enjoyed by spectators and

based brewer pouring at the Lions’

to welcome them to our family of

players alike for generations.

historic match against Japan at BT

commercial partners and look forward

Murrayfield Stadium on Saturday 26th

to working together to create a truly

Fuller’s London Pride will launch the

June 2021, the first time the Lions

memorable Series.”

partnership with its Roar with Pride

have played a Test match on home

campaign, offering supporters a range

soil since 2005. In addition, Fuller’s

Tim Clay, Managing Director, Asahi

of VIP experiences around the Lions’

London Pride will receive access

UK, said: “Fuller’s London Pride has

three-test series against Rugby World

to the Lions’ coaching team and

had a proud association with rugby for

Cup champions, South Africa - “the

behind the scenes footage from the

many years, so it is very exciting and

Springboks”. Fans of the amber ale will

Tour to offer beer lovers an exclusive

a real privilege for us to become the

also find Lions branding incorporated

content series. A limited-edition range

Official Beer of The British & Irish Lions

across Fuller’s London Pride packaging

of Fuller’s London Pride and Lions

and to be able to display the iconic

and products, as well as at point of

merchandise will be available to win for

Lions shield across our product range.

sale in pubs and supermarkets.

promotional activities.

The Lions has a special place in the heart of rugby fans throughout the four nations, and we hope to be able to help fans to maximise their enjoyment of the much-anticipated Series.”

36

www.ontradeprogress.com

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ISSUE 39 | Business Support

BUSINESS NEWS

Local Restrictions Support Grant In late February, Boris Johnson announced his plans to lift lockdown for (hopefully) the final time. With plans to reduce restrictions and hopefully go back to ‘normal’ by summer, here you will find our updated guide on financial support from the GOV.UK website to ensure your business has the most successful reopening possible.

39

ISSUE 39 | Business Support’

Coronavirus Job Retention Scheme: The Coronavirus Job Retention Scheme has been extended until 30 September 2021 and the level of grant available to employers under the scheme will stay the same until 30 June 2021.

From 1 July 2021, the level of grant will be reduced and you will be asked to contribute towards the cost of your furloughed employees’ wages. To be eligible for the grant you must continue to pay your furloughed employees 80% of their wages, up to a cap of £2,500 per month for the time they spend on furlough.

VAT Deferral New Payment Scheme: The VAT deferral new payment scheme is open from 23 February 2021 up to and including 21 June 2021.

The new scheme lets you: • pay your deferred VAT in equal instalments, interest free • choose the number of instalments, from 2 to 11 (depending on when you join) Instalment options available to you The month you decide to join the scheme will determine the maximum number of instalments that are available to you. If you join the scheme in March, you’ll be able to pay your deferred VAT in 11 instalments or fewer.

40

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ISSUE 39 | Business Support

Coronavirus Grant due to National Lockdowns: Businesses that were open as usual,

Second payment cycle, 16 February

but then required to close due to

to 31 March 2021

national lockdowns imposed by

The second payment cycle covers 16

government, may be eligible for a

February to 31 March 2021:

Local Restrictions Support Grant.

• if your business has a property with What you get

a rateable value of £15,000 or less,

The grant will be based on the rateable

you may be eligible for a cash grant

value of the property on the first full

of £2,096 for this 44-day qualifying

day of lockdown.

restrictions period

First payment cycle, 5 January to

• if your business has a property

15 February 2021

with a rateable value over £15,000

The first payment cycle covers 5

and less than £51,000, you may

January to 15 February 2021:

be eligible for a cash grant of £3,143 for this 44-day qualifying

• if your business has a property with

restrictions period

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

• if your business has a property

of £2,001 for this 42-day qualifying

with a rateable value of £51,000

restrictions period

or above, you may be eligible for a cash grant of £4,714 for this 44-

• if your business has a property

day qualifying restrictions period

with a rateable value over £15,000 and less than £51,000, you may be eligible for a cash grant of £3,000 for this 42-day qualifying restrictions period • if your business has a property with a rateable value of £51,000 or above, you may be eligible for a cash grant of £4,500 for this 42day qualifying restrictions period

41

ISSUE 39 | Business Support

Restart Grant:

Kickstart Scheme:

The Restart Grant scheme supports

Once received, the finance can be used

If you’re an employer looking to create

businesses in the non-essential retail,

for any legitimate business purpose,

job placements for young people, you

hospitality, leisure, personal care and

including growth and investment.

can apply for funding as part of the

accommodation sectors with a one-off

Kickstart Scheme.

grant, to reopen safely as COVID-19

The government guarantees 80% of

restrictions are lifted.

the finance to the lender to ensure

The Kickstart Scheme provides

they continue to have the confidence

funding to create new job placements

to lend to businesses.

for 16 to 24 year olds on Universal

The Restart Grant scheme supports businesses in reopening safely

Credit who are at risk of long term

as COVID-19 restrictions are lifted.

The scheme launches on 6 April and

unemployment. Employers of all sizes

Grants will be available from 1 April

is open until 31 December, subject to

can apply for funding which covers:

2021 but you can submit applications

review. Loans will be available through

in advance.

a network of accredited lenders,

Eligible businesses in the non-essential

• 100% of the National Minimum

whose names will be made public in

Wage (or the National Living

due course.

Wage depending on the age of the

retail sector may be entitled to a one-

participant) for 25 hours per week

off cash grant of up to £6,000 from

for a total of 6 months

Eligible businesses in the hospitality,

Bounce Back Loan Repayments:

accommodation, leisure, personal care

Businesses that took out government-

and gym sectors may be entitled to a

backed Bounce Back Loans to get

one-off cash grant of up to £18,000

through Covid-19 will now have

from their local council.

greater flexibility to repay their loans.

their local council.

• associated employer National Insurance contributions • employer minimum automatic enrolment contributions Employers can spread the start date

Recovery Loan Scheme:

The Chancellor’s Pay as You Grow

of the job placements up until the end

repayment flexibilities now include

of December 2021.

the option to delay all repayments for a further six months, meaning

Further funding is available to provide

A new loan scheme to support access

businesses can choose to make

support so that young people on the

to finance for UK business as they

no payments on their loans until 18

scheme can get a job in the future.

grow and recover from the disruption

months after they originally took them

of the COVID-19 pandemic.

out. The option to pause repayments

After a year of closures and restricted

will now be available to all from their

openings, it seems there is finally

The Recovery Loan Scheme ensures

first repayment, rather than after six

a light at the end of the tunnel. We

businesses of any size can continue

repayments have been made.

are hopeful that with the financial assistance provided from the

to access loans and other kinds of finance up to £10 million per business

Pay as You Grow will also enable

government, combined with the

once the existing COVID-19 loan

borrowers to extend the length of their

sustained support from the Great

schemes close, providing support as

loans from six to ten years (reducing

British public, the hospitality industry

businesses recover and grow following

monthly repayments by almost half)

will thrive once again.

the disruption of the pandemic and the

and make interest-only payments

end of the transition period.

for six months, in order to tailor their repayment schedule to suit their individual circumstances.

42

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