Ontrade Progress Issue #35

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ISSUE 35 / Editor’s Letter

Hello It feels like a world ago I was writing about post-Christmas revenue streams and urging you to take advantage of spring as an opportunity to renovate your venue. It feels darkly ironic seeing as so much of the industry was closed from late March and is only now beginning to reopen.

I imagine that several regular readers may not even be returning to Ontrade Progress, in light of industry closures and so much uncertainty. But even in the darkness, there is hope.

In this issue we want to focus on some of the positive news emerging during the Covid-19 crisis and have written about great community and industry actions on page 6.

We speak to restaurant group, Kymel, on page 32, to look at how it transformed its table service restaurants into a takeaway service. Prioritising social distancing and hygiene to assure even the most nervous of customer feels safe.

Similarly, guest writer Betsy Kharas discusses how you can keep your venue clean during covid. In her article on page 26, she highlights how the cleaning revolution is upon us and outlines some nifty tips and tricks you can employ instantly to up your hygiene standards.

Needless to say, we talk all things industry and Covid-19 in this issue; including features on customer communication post-lockdown, how to set up ‘test and trace’ and how to reopen safely. We want you to keep informed, prepared, and most importantly, protected, during these pivotal few months.

We, the Ontrade Progress team, are wishing the whole industry a smooth road to recovery – both in their personal lives and economically. We hope you enjoy this issue!

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 Editor Mya Medina Account Manager Phil O’Regan Account Manager Nathan Hill Subscriptions Anna Stevens

www.bwmediagroupltd.co.uk

Online Manager Danny Allen Lead Designer Richard Day

In partnership with:

Accounts Natalie Taylor

contents

ISSUE 35 / Contents

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ISSUE 35 / Contents

06

08

17

Good News

#BackInBusiness

Test and Trace

We look at some positive things that have occurred during the pandemic.

With lockdown restrictions easing, are you ready to reopen?

Tech firm YUDU launch Sentinel Check-In, a solution to designed specifically for pubs post lockdown.

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24

26

“We will Meatless again”

Return of the Pub

Cleaning up

Meatless farm launch their campaign to help operators boost consumer confidence.

KAM Media, in association with the BII, discuss their recent study that explores the future behaviours and attitudes of UK pub customers post lockdown.

We look at how to keep your establishment safe and hygienic once you have re-opened.

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36

38

From here to go

Are you ready for summer?

Ready, Set, Renovate!

As a result of coronavirus, many restaurants went from table service to takeaway overnight. Restaurant group Kymel tell us how they made this work.

Infrared heating experts Tansun advise hospitality venues to get their outdoor areas ready for customers as lockdown restrictions continue to ease.

We take a look at the benefits of using lockdown to renovate, and how members club COYA Mayfair have used this to their advantage.

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44

Cask Marque: ‘Back to Business’

Law & Order

Cask Marque are back with tips to help your beer offering stand out.

Michelle Hazelwood of John Gaunt & Partners talks about staying on the right side of the law.

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

Send it to: editor@ontradeprogress.com

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Good News Since it was declared a pandemic back in March, the outbreak of the coronavirus has caused uncertainty, fear and upset for millions of people across the world.

News during this time has understandably taken an informative angle; with rapid developments and ever-changing guidelines to stick to, it has been necessary for the public to stay up to date with the latest information.

However, with the constant changes to the rules, conflicting advice and draconian measures being publicised, it can be easy to become overwhelmed and forget that during this difficult time, some good is still happening.

So what we wanted to do here at Ontrade Progress is publicise some of the positive things that have occurred in the hospitality industry during this time.

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

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ISSUE 35 / Good News

Country pub sells £25,000 of gift cards in lockdown Regulars at village pub the Devonshire Arms have spent £25,000 on gift cards to support their local during the Covid-19 lockdown.

The pub in Middle Handley, Derbyshire, has worked with gift card platform Toggle to encourage loyal customers to buy cards which can be used to buy food and drink from the Devonshire Arms once the happy day arrives and the pub can reopen.

The business took full advantage of Toggle’s decision to makes its service free once the coronavirus lockdown began in March. “The priority was to ensure that there was a pub to return to for staff, friends and valued customers,” said Hugh. “We signed up on the Monday, and were live selling a huge number of cards from our website by the Wednesday. Set-up was quick and easy.”

Hugh added: “The response has been fantastic, with £25,000 of sales so far, showing just how much our customers value the pub and its place in the community. Promoting the gift cards through our social media, and our 3,000-strong database, has also given us a reason to keep in touch with our regulars and keep the Devonshire Arms ‘family’ together.”

Communities and vulnerable supported through pandemic by ‘pub heroes’

Brockmans Gin’s ‘Rewards for Wards’ raises £13,700+ for NHS staff

Since the Covid-19 outbreak and lockdown in March, hundreds of pubs have stepped up to help their customers, elderly and other vulnerable people, NHS and key workers and local charities.

Brockmans Gin’s ‘Rewards for Wards’ initiative has raised £13,740.00. The scheme supported frontline health care workers by donating money to Meals for the NHS.

McMullen Brewery has been helping local NHS workers with a drive through, contactless service for fresh goods and groceries at its Hertford brewery. The service has been so popular that it has been rolled out to seven McMullen’s pubs across Hertfordshire, complementing the support that licensees have been offering their local communities. At The Hare in Harlow, the team cooked up 60 hot meals for staff at Princess Alexandra Hospital next to the pub, the Long Arm Short Arm in Welwyn is home delivering to elderly people, and the Dogs Head in Bishops Stortford collected fabric to make scrubs, donated to the local hospital.

One NHS customer said: “Amazing quality and service, I will be ordering more stunning fruit and veg next week.

Thank you.”

The Swan in Croydon has supported local street artist, Chris Shea - also known as State of the Art – to raise money for the NHS. Chris has painted a series of art pieces across the city of his son watering a rainbow, in honour of the rainbow campaign of support and thanks to the NHS. The pub has continually promoted the campaign via its social channels, helping it to raise over £9,000 to date. Chris honoured The Swan by painting his 100th piece of work, known as rainbow boy, on the wall of the pub.

The brand owners of the superpremium gin took no profits from sales via its online shop during April. Every time a bottle of gin was purchased through the brand’s own shop, a donation of either £6 or £10, was made to the not-for-profit group, plus postage was waived and the gin was available at a lower than normal price. Meals for the NHS was set up to help fuel workers who were hungry during and after a busy shift.

Jessie, a spokesperson for the Meals for the NHS Team, said: “This is absolutely amazing - well done to Brockmans Gin! We are blown away by the success here. A massive thank you - this is really incredible and such a significant contribution. To help put it in real terms, the number of meals you funded allows us to serve 1 hospital their evening meals for over a month”.

Brockmans MD, Guy Lawrence, said: “At a time like no other we, like so many other companies and individuals, decided to support to our heroic frontline health workers. We hoped to raise £10,000; however, with the support of our customers, I and the team are delighted that we far exceeded that total. Our funds raised enough to prove over 2,000 meals for NHS workers.”

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ISSUE 35 / Back in business

COVID-19

#BackInBusiness As time passes, the devastating effects that the coronavirus has had on the hospitality industry become clearer and clearer.

However, this is not the first time that the industry has had to deal with such a devastating blow.

The SARS virus in 2003 led to drastic decreases in hotel and restaurant bookings, and ultimately, a loss of profit. Nevertheless, the industry recovered and excelled, and will do so again. It is important for venues, despite the undeniable damage caused by the virus, to plan for the future and take steps to recover now that lockdown restrictions are starting to ease.

On top of the usual challenges of running a business, the pandemic has thrown up a number of other requirements for owners to navigate.

Social distancing and health and safety measures will need to be adhered to – in some cases, this will mean changing seating and tables, installing screens, or limiting the number of customers and employees in the venue at any one time.

Here are some tips to help your venue overcome the recent difficulties caused by the coronavirus pandemic:

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Be prepared to reconsider your target market.

Fearless, confident and open to new ideas, millennials will play an integral role in any hospitality venue’s business recovery plan. While most will have some concerns about the virus and its effects, recent studies have also shown that they are most eager cohort to get back out there and kick start the hospitality industry again. It is important then to consider how to attract them and to make them an essential focus of your rehabilitation.

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ISSUE 35 / Back in business

Reconsider your marketing campaigns.

Review and health and safety procedures.

Although rules and restrictions will still be in place when lockdown restrictions are starting to ease, it is still your venue’s responsibility to provide excellent service. This will aid your gradual recovery. You should consider making changes to your social media presence or perhaps offer loyalty card discounts that your customers can use when they are ready to. Special discounts or buyone-get-one-free deals could work too. Even though you may initially lose money, it will eventually increase your revenue and kick start your business once again.

It goes without saying that health and safety is even more crucial for the hospitality industry in the aftermath of the virus. As part of your risk assessment, you should have identified staff who are considered vulnerable or high risk. Using this, you should consider what changes you might need in your workplace to reduce risk and make it ‘COVID-secure’.

You should also review the entrance and exit points of your venue to ensure that people are not using the entry and exit points at the same time.

As well as this, handwashing facilities and hand sanitisation points need to be provided, and staff and customers need to be reminded to use this when they arrive and leave your venue.

Social distancing is crucial to control the virus. As a venue, you can help to do this by keeping work areas 2 metres apart and allocating one person only to each work area. If this is not possible, then keep the number of people in each work area as low as possible.

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ISSUE 35 / Back in business

Reusables and single-use plastic.

Before the pandemic struck, disposable plastic use was at an all-time low. Yet with the virus still rife, reusable drinking bottles and cups are being neglected as people question the cleanliness and hygiene of them.

This is undoubtedly going to lead to a spike in use of throwaway products and packaging, which could have negative effects on our environment.

Despite the contradictory research on this topic, it is important to consider all angles before making a decision for your venue.

Experts say that although the virus is proven to last longer on plastic, there is not any research to suggest that disposable products are any safer than reusable ones. In fact, evidence suggests that the transmission of the virus mainly spreads from inhaling droplets, rather than through contact with surfaces. So, with more venues set to reopen in the coming weeks, the best advice to follow is to ensure whatever you use is properly washed and sanitised.

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PROTECTING THE FUTURE OF NIGHTLIFE TOGETHER We’ve been working hard to support venues like yours through the good times, and the bad. As the industry prepares to reopen, we’re raising a glass with you as we look forward to the future.

NDML

INSUR ANCE SPECIALISTS

NDML

INSUR ANCE SPECIALISTS

But, as we know, the unexpected can happen. We’ll be there for you when it does, because we love this industry as much as you do.

If you’d like to talk to our team about how we can protect your venue, call 0344 488 9205 for a confidential review.

NDML

INSUR ANCE SPECIALISTS

You can also access regularly updated guidance and advice on how to keep your venue safe at ndml.co.uk/articles/reopen

NDML

INSUR ANCE SPECIALISTS

Proud Partners of: This advert has been created for promotional purposes for NDML.

Authorised and regulated by the Financial Conduct Authority.

Registered in England & Wales no. 3535054.

ISSUE 35 / Back in business

TECHNOLOGY

A progressive approach to lockdown communications As some sections of the British hospitality sector are given the go ahead for reopening post the pandemic, Nick Barbeary, Client Development Director at Paragon Customer Communications, discusses the importance of effective customer communications for organisations preparing to get back to business after lockdown.

One of the hardest hit by these extraordinary times, the hospitality industry has perhaps been the most notable business casualty of the outbreak. While there have been discouraging reports of large numbers of staff being furloughed, pubs discarding significant quantities of beer,1 and eateries completely shutting up shop, the latest proposals set out by the government2 have offered a glimmer of hope for a sector otherwise bereft of optimism.

However, with initial government proposals including guidelines on everything from the maximum number of customers permitted in any given venue, to social distancing and queueing systems, and even directions for customers taking empty glasses back to the bar, managing the transition to accommodating patrons successfully will likely necessitate a carefully orchestrated communications strategy to ensure a frictionless return.

It is integral, then, that establishments have an effective plan in place to ensure they not only communicate these new ‘rules’ to keep clientele safe, but also provide the optimum customer experience during the crisis, stay connected to past customers, foster strong brand advocacy, and ultimately drive business once restrictions are lifted even further.

With pubs, restaurants and hotels being permitted to finally reopen their doors to customers on 4th July, many businesses are continuing to plan ahead and prepare further protective measures as lockdown restrictions continue to ease.

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ISSUE 35 / Back in business

A strategy for all stages During this ‘age of uncertainty’, one way businesses can gain a controlled-perspective is through the implementation of a structured, yet responsive, omni-channel communication strategy that carefully considers each stage of the ongoing crisis and adapts to market changes.

Whether it is periods when venues remain closed, provisional opening phases during which restrictions are still in place, or when sites can eventually return to complete unrestricted business continuity, each stage requires a tailored approach to communications that considers the mind-set and requirements of customers.

In a period of months, or even weeks, organisations may need to switch from a marketing approach that centres on reassuring prospective customers that adequate safety measures are in place and building strong brand relationships, to one that focuses on incentivising individuals with promotions to drive custom. This often necessitates not only a shift in media priorities, but also layouts and messaging.

Throughout all of this, engaging customers with speed, efficiency and relevancy across a broad mix of marketing channels must remain fundamental.

Taking the time to effectively plan and implement strategies that consider these fluid customer dynamics, as well as the throng of media through which customers choose to communicate, therefore, will likely place venues at the forefront of the market both during the current unusual situation and following the imposed lockdown.

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ISSUE 35 / Back in business

Could technology hold the answers?

While it all may sound rather complex – particularly for owners and managers already markedly strained by these challenging times – the eco-system of innovative marketing technologies now accessible can offer an effective solution to navigating these complex communication challenges.

Tools such as artificial intelligence (AI), cloud technology or machine learning, for instance – when reinforced with marketing knowledge and expertise – can enable businesses to seamlessly deliver communication strategies that benefit from customer-relevant messages, incisive targeting, and customer journey mapping, as well as greater cost-efficiencies.

A knowledgeable partner Indeed, technology’s ability to effortlessly bring together all aggregated customer data, from disparate systems in different formats and of varying quality, into a single view, can both lead to a better understanding of customers’ unique behaviours, as well as highlighting the channels they prefer to engage on.

As a result, organisations operating under stringent budget constraints can tailor approaches to integrate communication channels that resonate best with their customerbase, in turn, delivering a greater response rate and maximising return on investment (ROI).

The comprehensive understanding of customers that can be harvested by meticulously investing in the most suitable core technologies can enhance omni-channel communication strategies, allowing brands to attain positive influences on business operations.

1

https://www.telegraph.co.uk/food-and-drink/pubs-and-bars/50-million-pints-beer-could-go-waste-due-coronavirus-can-help/

2

https://www.ft.com/content/d8d1ead8-9823-4c5f-beb3-2b13d066222c

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Marketing expertise can now only ensure the most valuable technologies are implemented, but also add significant value in every department from channel selection, to customer profiling, campaign management and personalisation, plus much more.

While the capabilities of an experienced customer communications partner to quickly, efficiently, and perhaps most crucially cost effectively, accommodate the seamless shift from a crisismanagement strategy to one that hones in on revenue opportunities as market dynamics shift, can be particularly beneficial.

To see how Paragon Customer Communications can usher in the next phase of your communications strategy and support the transition to business continuity post pandemic, visit: www.paragon-cc.com

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You bring the romance, we’ll bring the roses

See what we’re up to this Valentine’s Day at spiritcartel.com

ISSUE 35 / Back in business

TECHNOLOGY

Payment Protection

As restaurants around the country begin reopening their venues, they will struggle to find ways to take orders and payments in a socially distant, contact-free manner.

QR-Code payment system, weQless removes the need for customers to stand in queues or loiter at the bar to place an order.

weQless allows patrons to access a virtual menu via a unique QRCode created for each venue and stuck on the tables. Customers place their orders via the app, then are redirected straight to the checkout page where they can pay in one click if they use Apple or Google Pay; otherwise, they can pay via debit or credit card. This system helps customers avoid handling menus or standing in queues next to strangers.

One of the best features of weQless is that it’s a Progressive Web App; which means users don’t need to go to the App store or Google Play to download the app. Instead; when visiting the web app for the first time, they get an option to add it as a mobile app on their phone’s home screen, providing a seamless dining experience.

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Founder and entrepreneur Junior Mbativou says; “A few months ago, I visited one of the most popular restaurants in London. What I initially thought would be a great experience turned out to be a bittersweet one, not because of the food -which lived up to the expectations- but because of the huge amount of time spent standing in queues just to place my order. I told myself, there must certainly be a way to improve the dining experience for such popular venues that won’t require queueing for so long. That’s how WEQUEUE-LESS was born”.

It takes less than an hour for a restaurant to get up and running on weQless and the platform has several other features including a staff management system, a chat system, a booking system, a coupon system to reward loyal dinners, a one-click re-ordering button, and the entire system costs less than the cheapest card readers some restaurants currently use to take orders.

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ISSUE 35 / Back in business

TECHNOLOGY

Test and Trace With the recent reopening of pubs, publicans are concerned about the government’s insistence that they keep accurate customer records to aid the Covid Test and Trace scheme. Tech firm YUDU has just launched Sentinel Check-in, a solution designed specifically for pubs which satisfies Whitehall’s demands.

Sentinel Check-in provides a potential solution to thousands of customers returning to pubs and the need to register customers in order to provide customer details to the government, should anybody be infected and in their venue.

As customers walk through the door, they scan a QR code or dial the pub’s check-in number. They get sent an SMS message by return indicating they have registered at that pub on a particular date and time. This data can be passed to the government’s Test and Trace scheme on request.

Customers can be processed in seconds, avoiding long queues and as there’s no app to download, it means any phone is suitable. The only data that is collected is a mobile phone number, no names or email addresses.

Richard Stephenson, YUDU CEO said: “The requirement for pubs to keep a record of their customers that’s safe and GDPR compliant is a very tough ask. We knew we had the ability to produce a contact tracing platform that would work effectively for pubs and restaurants. We’ve designed Sentinel Check-in to make it easy for both customers and publicans.”

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ISSUE 35 / Back in business

Re-opening handbook NDML launches re-opening handbook to support the hospitality & leisure industry.

Leading insurance broker, NDML, has released advice and guidance to help ensure venues are safe for both staff and customers to return.

NDML, award-winning insurance broker to the night-time industry, has developed the ultimate guide to re-opening a venue safely. Its Re-Opening Handbook provides all the information a venue may need to know when re-opening, whether this was on 4th July or in the near future.

The handbook includes information on: • Health & Safety – how to reduce risk to employees and customers • Risk Management – includes example risk assessments and template for venues • HR & Employment – the best way to support the workforce • Operational Advice – the measures to put in place to ensure venues operate safely • Re-opening checklist – key considerations when recommissioning a venue • Wellbeing advice – ways to implement an effective wellbeing strategy to support staff

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Despite the months of uncertainty surrounding when and how venues may be able to reopen, businesses were given the go ahead to re-open on 4th July and because of this, new guidance has been released.

However, it’s important venues complete their due diligence and do all they can to minimise risk of coronavirus spread for both staff and customers. The handbook aims to provide easily digestible advice for venue owners across the country.

Victoria Romero-Trigo, Finance Director at NDML, says: “NDML has been fighting side by side with the night-time industry since the pandemic first broke. From working with the FCA to ensure fair insurance pay out right through to writing open letters to the government, we’ve fought to protect the industry and safeguard its future.

Now there seems to be a light at the end of the tunnel, and we want to help make sure venues have all the information they need to re-open safely and successfully.”

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www.sandenvendo.com

SAFETY POINT is a Tabletop vending machine developed with social contribution in mind, in order to support public health protection against COVID-19.

SandenVendo GmbH Representative Office UK

Christopher Craven Marketing Manager – UK & Ireland

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

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ISSUE 35 / On the plate

FOOD

“We will Meatless again”

Meatless farm launch “We will meatless again” Campaign to help operators boost consumer confidence.

• Recent research from Meatless Farm shows that 65% of British consumers feel anxious about the prospect of visiting a restaurant, pub or bar when they re-open1 • As such the company has joined forces with restaurants like Vanilla Black, to create an online reopening insight hub with advice from well-known chefs, digital experts and EHOs • Alongside this it has also launched its new professional range of next generation plant-based products for foodservice, adding free flow mince and a new pasta range

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Meatless Farm, the UK’s fastest growing, next generation, plantbased brand, has launched the campaign after conducting research with 2000 consumers which shows the potential for a consumer confidence gap as pubs, bars and restaurants look to reopen.

The ‘We Will Meatless Again’ campaign kicks off this week and includes a new digital hub for chefs and operators, offering valuable advice and commentary from chefs, experts and EHOs throughout the reopening phase. Chefs, including Vanilla Black’s Andrew Dargue, have commented on the pressures they’re facing and how they’re working their way through this turbulent time.

The new research from the British company conveys the anxiety felt by consumers too. It found that 65% of British consumers feel anxious about the prospect of visiting a restaurant, pub or bar when they re-open whilst 60% agreed that the pandemic has made them more conscious about where they will eat out in the future.2 ‘Consciousness’ when it comes to food has become an important theme.

The government’s Covid19 tracker comments on this behavioural change with a view to consumers buying more green and sustainable products.3 Increased awareness on health and sustainability are key drivers for plant-based food.

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ISSUE 35 / On the plate

After the successful launches of its burgers, meatballs and sausages into foodservice with partners such as itsu, Greene King, Woods Foodservice and Brakes, Meatless Farm has invested in further foodservice innovation to service the needs and requirements of chefs. Plantbased alternatives are becoming an increasingly crucial part of this sector’s future with one in three consumers stating they’d like the option to “go meatless” on all dishes rather than a separate menu.4 In addition to their meatballs, sausages and burgers – which recently changed recipe to use pea protein and are their meatiest products yet, the company is also offering free flow mince (less wastage, better for storage and cook from frozen). Furthermore, they’ve also added ready to heat Meatless Bolognese and Meatless cannelloni – both quick-to-cook and cost-effective solutions for operators, especially if opening on a limited menu or with a smaller team.

Meatless Farm’s innovation is headed up by ex-Unilever food scientist Dr Peter Hynes. Combining a team of chefs and food scientists has uniquely positioned the brand to constantly innovate in a new on-site test kitchen and lab – although much of it has been done from home recently.

Dr Peter Hynes, Meatless Farm’s Head of R&D, comments; ‘Meatless Farm was built on the idea of collaboration and togetherness; We Will Meatless Again is testament to this and our aim is that it offers a level of support. The innovation we’re driving shows our commitment to and understanding of this sector - in addition to the wider change in consumer behaviours. We firmly believe there’s a place on all menus for next generation plant-based alternatives that can deliver on taste and texture.’

We Will Meatless Again will be backed by PR, advertising and social media and running throughout June.

1

OnePoll Survey 2,000 UK adults May 20

2

OnePoll Survey 2,000 UK adults May 20

3

YouGov Covid19 tracker May 20

4

OnePoll Survey 2,000 UK adults May 20

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ISSUE 35 / Lifted lockdown

Scottish Beer and Pub Association respond to re-opening date:

“The setting of a date for reopening is some positive news for the country’s pubs and brewers, and something we have been pushing the Scottish Government on for several weeks. This gives some much-needed clarity for the sector and will also give industry the time necessary to put in place what is needed to reopen safely on the 15th of July.

“However, there is still a number of challenges for pubs that can’t be forgotten. Under the current two-metre social distancing rules, we believe up to two-thirds of Scotland’s pubs will need to remain closed. It is imperative for the hospitality sector that the Scottish Government explores the World Health Organisation’s suggested one-metre rule for social distancing.

‘Other countries, like New Zealand have allowed their pubs to safely re-open up at one-metre distance. If this was followed in Scotland, we could save thousands of jobs which otherwise will be lost through redundancies.”

Commenting on the announcement from the Cabinet Secretary for Rural Economy, Fergus Ewing that hospitality businesses could possibly reopen for indoor use on July 15th in Scotland.

Emma McClarkin, CEO of the Scottish Beer & Pub Association said.

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I n t e r i o r s

ISSUE 35 / Lifted lockdown

COVID-19

Return of the Pub

A recent study designed to understand the future behaviours and attitudes of UK pub customers in post-lockdown has revealed that many expect to visit pubs more often than they did before.

The study from KAM Media, in association with the BII, found that Generation Z and younger Millennials in particular, were keen for pubs to re-open. 52% of respondents aged between 18 - 34 years say they plan to visit a pub at least once a week now that lockdown measures have eased.

Overall, however KAM Media confirms that footfall will indeed be down for the UK pub industry.

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Katy Moses, MD, KAM Media: “The research suggests that overall customers intend to visit pubs around 12% less often. This equates to a loss of approximately 200 million pub visits by regular pub goers to UK pubs over the next six months.”

“Pubs will obviously be impacted very differently depending on their customer base, location and whether they are food or drink-focussed.

Unfortunately, the types of pubs which may suffer the most initially are foodled and city centre locations – 48% of respondents say they intend to visit city centre pubs less often.”

The study shows that a customer’s age has a significant impact on their attitude towards returning to the pub.

A third of people under 34 years (arguably the age group least at risk from Covid-19) plan to spend more time and more money per visit compared with just 6% of those over 55 years old.

“There is definitely a significant group of younger customers who are no doubt relieved that pubs have finally re-opened their doors, which is cause to celebrate! However, overall the pub industry is going to have to work hard to gain their customers’ confidence.”

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ISSUE 35 / Lifted lockdown

“It’s no surprise that older customers are generally much more cautious – overall the main reason for reducing their pub visits was ‘I’m worried for my health.’ While for many younger customers, financial concerns will impact whether they choose to spend money on eating and drinking out” comments Moses.

Pub goers say the reasons that they will visit a pub will change slightly too.

Pubs are likely to see fewer business meetings and remote working (at least to begin with). Live sports in pubs is another key area that will be negatively impacted.

The research identified opportunities for pubs to try and pivot their businesses too with a surge in customer demand for home delivery and gift vouchers, and also opportunities to develop their offer via digital solutions.

“The events over recent months have presented our great pubs with the most significant challenge they have ever faced.

As we look towards reopening our pubs, our members have shared their biggest challenges; ability to adapt traditional pubs to Government reopening requirements, the very real issues of the initial trading being unprofitable and significant concerns over how confident customers will be in returning to the pub.

We have no doubt that our members will adapt their approach to ensure the safety of their customers and teams is balanced with a great pub experience.”

Steven Alton, CEO at the BII said.

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ISSUE 35 / Cleaning up

KEEP IT CLEAN

Cleaning up We look at how you can keep your establishment safe and sanitised during the coronavirus pandemic.

Keeping the venue clean With the gradual relaxation of lockdown, pubs, bars and restaurants across the UK opened their doors for the first time in over four months on Saturday the 4th of July. Dubbed by many as ‘Super Saturday’, it is clear that these hospitality hotspots have been dearly missed by their punters and we’re sure you’ve missed your customers, too!

However, whilst the reopening of the hospitality sector certainly marks a significant step in the return to a ‘new normal’, Coronavirus is still very much in circulation and it is vital that venues are taking every possible precaution to ensure their customers are able to eat, drink and socialise in a safe and sanitary environment.

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Official government guidance on how to reopen safely includes a comprehensive list of measures. One of the most important steps that all restaurants, bars and pubs will need to take is to ensure that the venue itself is clean and sanitised regularly, namely to prevent the spread of COVID via the contamination of surfaces (so make sure you are fully stocked up on cleaning products!).

Gone are the days of a simple wipe down between sittings, venues will be expected to implement a range of stringent cleaning measures; for example:

• The repeated sanitisation of surfaces that are touched regularly, such as tills and counters.

• Making sure that cleaning products, such as wipes, can be easily and safely disposed of.

• Chairs, tables, card machines, trays, laminated menus, and anything else that is in view of customers should be vigorously wiped down between each customer’s use.

• Wedging doors open, where possible, to help reduce touchpoints.

www.ontradeprogress.com

ISSUE 35 / Cleaning up

Keeping the kitchen clean

Don’t forget the toilets!

Alongside ensuring the venue is clean, it is also important to keep things behind the scenes safe too.

Whilst kitchens should already uphold stringent cleaning measures, there are additional steps that can be taken to boost sanitation even further. For example:

Signed ‘cleaning sheets’ above toilet doors aren’t going to cut it anymore.

Venues must take extra care in promoting a high standard of hygiene and cleanliness in toilets - here’s what you can do to ensure your toilets remain a COVID-free zone:

• Providing bins that are specifically for the collection of staff overalls and used towels.

• Ensuring wait staff and chefs are washing their hands frequently, including before they handle plates and cutlery.

• Use signs to promote vigorous hand washing.

• Where possible, use social distancing marking to encourage customers to keep their distance when queuing.

• Implement a one-in-one-out policy to avoid overcrowding in small spaces.

• Alongside usual hand-washing facilities, it is a good idea to provide additional hand sanitizing opportunities for customers, for example; for before they enter a cubicle. It’s also important to ensure existing handwashing facilities are working effectively and that either hand dryers or paper towels are available for hand-drying.

• Setting clear use and cleaning guidance for your toilets, making sure to clean them more often than you normally would, and paying special attention to areas that are touched frequently.

• Keep the facilities well ventilated, keeping doors open where you can.

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ISSUE 35 / Cleaning up

The opportunity to try something new Hospitality venues across the country have taken to social media to share the measures they have put in place to ensure the safety of their customers, and many have come up with new and creative ways to maximise the space available to them. For example, The White Hart in Fyfield, Oxfordshire, have listed the innovative measures they’re taking to open safely, including the introduction of ‘new outdoor “dining rooms”’ and ‘fire pits’, alongside transforming their terrace into a ‘magical wonderland of twinkly lights’.

Some venues, such as the Crown and Anchor in Barnsley, have introduced a booking system that involves taking a deposit from customers prior to their visit, whilst The Duke of Hamilton, London have dedicated a page on their website to demonstrating the measures they’re taking, such as ‘managing bookings, party sizes, and routes around the premises to ensure a safe social distance is maintained wherever possible.’

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From what we’ve seen so far, it is clear that venues are taking measures very seriously so that both customers and staff are able to enjoy the reopening of our beloved hospitality sector safely.

However, with the announcement that several pubs across the country are now having to reclose due to customers testing positive for COVID, it is clear that this will be an ongoing battle and that it will need to be taken one day at a time. It’s early days, and we’re still yet to see the true implications of ‘Super Saturday’.

What we can say for certain, though, is that hospitality is back.

And boy are we happy about it.

www.ontradeprogress.com

Drink Responsibly. Drinkaware.co.uk

DISTRIBUTED BY SPIRIT CARTEL info@spiritcartel.com @SpiritCartel

ISSUE 35 / Mine’s a pint

COVID-19

Re-inventing bar and table service after Lockdown As the UK emerges from coronavirus lockdown, venues are beginning to re-open. The biggest challenge is how to maintain social distancing and safety for customers and staff, while still delivering a great experience.

The larger pub chains have announced a range of measures to ensure staff and customer safety, from changing the layout of premises to introducing screens, one-way systems and social distancing and hygiene signage. The use of apps for ordering drinks is being encouraged as it reduces contact with staff, but the problem of safely collecting or delivering multiple drinks remains.

The PortaBrands range from Tri-Star Packaging is the solution, enabling the easy and safe carrying of multiple hot or cold beverages while speeding up service, saving space, and converting more sales with fewer trips to and from the bar.

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“Our PortaBrands solution creates the opportunity to re-invent bar and table service,” says Tri-Star Packaging Sales Director Lee Richards. “From traditional table service, to outdoor drinks with friends, the UK beverage market is facing its biggest ever change. To minimise waiting times and queues, drinks will need to be served quickly and safely with minimum contact between staff and customers.

www.ontradeprogress.com

ISSUE 35 / Mine’s a pint

PortaBrands is a great range of quickservice drink carrier solutions which enables safe multi-drink serving under social distancing guidelines, as an individual can collect drinks for small groups of people.”

PortaTray™, PortaDrink®, PortaClik®, PortaChilla™, and PortaBottle® can be fully branded and printed with additional messages such as social distancing guidelines, how to use a drinks ordering app, or how to recycle them. Sustainability is as important as ever in today’s catering environment and all PortaBrands products are 100% plastic-free and are made in the UK, from FSC® certified paper which is fully recyclable in dry mixed recycling.

All PortaBrands products are safe for direct food contact, are almost waterproof and are available in white/white, white/kraft and kraft/ kraft in a range of board weights.

They are flat-packed and extremely quick and easy to assemble.

PortaBrands inventor Ian Bates says: “When I created PortaBrands 15 years ago, I could not have imagined how important the concept would become.

The main benefit of the range was always convenience and as pubs and arenas re-open, I am proud that the range can now also make a positive contribution to health and safety.”

“Like our other foodservice packaging products, the PortaBrands range is not only convenient, hygienic and fit for purpose, but also easy to store and use, therefore speeding up service – and that’s of huge benefit to a pub or venue working with limited staff,” says Lee Richards. “At this time, it’s important to stress that we’re not just the packaging guys. We supply everything a pub, restaurant or venue needs to operate safely and efficiently – and we have become more of a onestop shop with an adaptable product range which includes the multi-drinks PortaBrands solution.”

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ISSUE 35 / On the plate

TAKEAWAY

From here to go

As Covid-19 swept the nation, restaurants had to ‘adapt or die’, many going from table service to takeaway overnight.

Lockdown was described quite poignantly by a political scientist as happening like an avalanche.

First, there was the creeping undercurrent of snow that shifted, and suddenly, the very mountain side was cascading down; causing economic destruction and havoc to whatever it touched. For those that could sense this subtle shift early, they were more prepared for the Government’s announcement in late March that restaurants were forced to close to stop the spread of Covid-19.

The night before this Government announcement, I was at London’s beloved steak chain, Flat Iron. With my own industry insider knowledge and from talks with my sister who is a nurse at one of London’s busiest hospitals, that particular meal felt more like a last supper.

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As a result of the announcement, the Government published strict guidelines about what could and could not constitute a restaurant remaining open. They were allowed to serve takeaway or delivery service but had to still maintain social distancing and stick to strict hygiene standards in the kitchen and building overall.

There was a collective industry hum of panic as restaurants tried to assess if they were able to take on this economic model without losing money immediately. Moreover, they had to make the incredibly difficult and heart-breaking decision to furlough staff members overnight. Especially with the uncertainty if they’d ever be able to open again.

In this respect, the ‘adapt or die’ Darwinian model applied not only to human evolution, but to the hospitality industry too.

www.ontradeprogress.com

ISSUE 35 / On the plate

Returning to service For Kymel, the group that own Spanish City, Whitley Bay and Trenchers of Whitby, the process to getting up and running again was meticulous.

“We reopened for takeaway in June,” said Chris Marsh, general manager at Kymel. “We conducted a risk assessment during our closure to see how we could safely deliver a takeaway service. We were not willing to compromise on the quality of our food and service so this time was crucial, we even delayed opening by one week to ensure we had it perfect.

“Once we prepared the building we retrained all of our staff and ensured the hygiene standards were ramped up even higher than usual. For our afternoon tea and our Trenchers fish and chips, we offered a call and collect service. This meant customers could collect food safely without coming into the building. We installed screens at collection points and we only had a certain number of time slots every 15 minutes to ensure we didn’t have any customers waiting in crowds.”

Valerie’s Tearoom normally offers breakfast, lunch, cakes and drinks, but Marsh had to slash this menu, only offering drinks and cakes to takeaway. It only allowed three customers in the Tearoom at once, asked them to sanitise their hands and had floor markings so kept their distance. Screens were installed at the service area and staff regularly cleaned high traffic areas.

Marsh continued: “Our cakes were particularly popular and we sold out nearly every day. Our head pastry chef had to adapt cakes which we normally sell by the slice so that they can be handheld as customers were collecting them for a walk on the beach and a slice is more difficult to eat.”

“A key thing for us has been listening to our customers and adapting the business as the climate continuously changes. We’ve been flexible and reactive to make sure we provide a service and products that are right for our customers and what is going on in their lives. We were excited to open for takeaway but we were not able to open all of the venues as it wouldn’t have been financially viable. We are a large tourism venue with five venues and a function suite, so the coronavirus has swung a substantial blow to us.

The success has also been very weather dependent, with passing trade dipping with bad weather. It has helped us prepare for when we reopened fully on 4th July, as we had time to prepare the rest of the building and learn from how our customers responded to our takeaway services.”

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ISSUE 35 / Out in the open

SUMMER

Are you ready for summer?

Following a very disruptive spring season for the hospitality market, infrared heating expert Tansun is advising hospitality venues to get their outdoor seating areas ready for customers as lockdown guidelines begin to relax across the country. Beer gardens and outdoor areas are likely to be the most utilised areas in post-lockdown hospitality.

After months in isolation away from normality, people in the UK have seen restrictions start to lift in a few areas and are eagerly awaiting the chance to enjoy the summer months and warm weather in the ways they normally would. This includes spending time in restaurants as they start to reopen with social distancing measures in place. Many will only be able to offer takeaway options, but for those lucky enough to have outdoor seating areas some form of normal will be allowed to return.

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It was announced that businesses with licences for outdoor seating will be guided about how best to initiate a restricted reopening as part of the easing of lockdown restrictions.

Experts have also previously stated that the virus appears to spread less easily outdoors because of the ventilation factor and UV rays making outdoor spaces less problematic.

The hospitality sector has been hit harder than most during the pandemic, and has seen thousands of small businesses close to collapse since restrictions were imposed in March. But with lockdown easing, premises without an outdoor licence may also be given ‘blanket permission’ to add seating to help support the industry. Bars and restaurants will need to maximise their square footage in order to comply with social distancing rules, so this means preparing outdoor spaces for some big changes.

www.ontradeprogress.com

ISSUE 35 / Out in the open

With this in mind, venues are being encouraged to make the most of their spaces to make them more enjoyable for the influx of visitors expected over the next few months.

Installing efficient and effective outdoor heating to make areas both comfortable and inviting as well as being affordable for businesses is one of the ways they can do this. Outdoor heating also brings the benefit of helping to maximise potential occupancy and trade on cooler evenings and on milder days.

Tansun’s high quality heaters use advanced infrared shortwave technology, which is not affected by air or wind movement, is designed to directly target those who require the warmth. The outdoor infrared heaters are fully IP rated, meaning they are weatherproof and with the range of bracketry that Tansun offers they can easily be mounted and installed into any outdoor area regardless of size, making them perfect for use in social distancing areas.

While conventional electric radiators remain by far the most popular form of heating for internal areas, they are less efficient outdoors.

Radiators need to be pre-heated which can dramatically increase energy consumption and as the heat is carried by convection, they are particularly vulnerable to heat loss resulting from free movement of air which also reduces their efficiency.

Whilst gas burners are better suited to the outdoor environment, they can also be prone to the same problem of heat loss.

Radiant infrared heaters require no pre-heating and experience minimum heat loss. As a result, radiant infrared heaters can offer an exceptional 96% efficiency compared to other heating methods.

All of Tansun’s products are made in the UK and has the largest range of commercial, industrial and domestic infrared heaters in the world.

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ISSUE 35 / Renovation nation

RENOVATION

Ready, Set, Renovate!

In the midst of a pandemic, your first priority is probably is not to renovate your venue. Banks are wary of lending money and your revenue streams are down, why would you?

Many venues, however, are taking advantage of this newfound time to invest in their business in the hopes that in the long run, they will reap the rewards. So whether it is catching up on jobs that you never got round to doing or initiating a full refurbishment, renovation can be an excellent way to drive faster recovery and make up for lost time.

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Many pubs and restaurants have introduced new measures to keep staff and customers safe both indoors and outdoors. With social distancing rules expected to be in place for the foreseeable future, several venues have installed additional seating and service areas to accommodate guests outside, where the risk of contracting the virus is lower. Venues who have chosen to renovate during this time have also had to consider how to facilitate table service, collection points and controlled entry and exit points.

One venue that have taken full advantage of this incredibly rare opportunity to renovate is awardwinning restaurant, bar and members’ club COYA Mayfair. They have transformed the space after a period of closure, which has allowed for an extensive refurbishment to take place.

They reopened on Saturday 4th July with a new spirit of adventure, taking their guests on a refreshed multi-sensory journey into the heart of South America. The team bring vibrant dishes and cocktails alongside contemporary interior design and art drawn from the capital’s best talent.

www.ontradeprogress.com

ISSUE 35 / Renovation nation

London design studio, Sagrada, has redesigned the impressive Piccadilly site, reflecting the group’s Peruvian focus, with Spanish and Asian influences. Greenery, gold mirror walls, Peruvian made furnishings and accessories, Incan patterns and carved wooden panelling will take centre stage in the restaurant, Pisco Bar & Lounge and Members’ Club, while an external terrace situated to the back of the Members’ Club will overflow with tropical plans and foliage.

COYA’s Global CEO Olivier Flamant said of the refurb: “We’re coming up to almost a decade from the inception of COYA and opening our flagship site in Mayfair; the refurbishment marks an important milestone and start of a new chapter, not only for London, but for the brand globally. This is an opportunity to re-energise the guest experience and signifies the first of many exciting new plans. We have to thank all our guests for their support, especially during recent months, and we can’t wait to welcome them back to see the new stunning interiors.”

With more pubs, bars and restaurants expected to reopen in the coming weeks, safety must remain a venue’s number one priority. However, it is vital for our economy that the hospitality industry bounces back.

By renovating your venue, you could mark the start of a new chapter for your establishment.

If your venue has recently undergone a renovation and you would like to be featured in a future issue, please contact editor@ontradeprogress.com.

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ISSUE 35 / Mine’s a pint

COVID-19

‘Back to Business’ As pubs and bars emerge from the longest lockdown known in modern times, they face some challenging times ahead.

Pubs not only need to give reassurance to drinkers that their premises are safe spaces, they also need to give them a compelling reason to visit their venue.

How do I get my Covid-19 Safe Pub Accreditation?

To obtain the accreditation you must complete a self-assessment by visiting www.cask-marque.co.uk. You will then be asked a series of questions to ensure you have the necessary safeguards in place for both your staff and your customers.

This scheme is free to Cask Marque pubs.

Furthermore, a CGA Business Confidence survey identified three factors which consumers stated were critical in a post-COVID-19 pub: • Hygiene and standards • Quality of drinks • Range of drinks Cask Marque have put together the following tips, hints and information to help to make your beer offering stand out from the competition and meet consumer demands.

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Hygiene Standards In the cellar:

On the bar:

• Ensure the cellar is deep cleaned weekly, and any spillages are cleaned up immediately.

• Ventilate the cellar at regular intervals.

• Ensure food items are not stored in the cellar to avoid cross contamination.

• Only cellar-trained staff should be permitted in this area.

• Keep written or digital records of cellar temperature, cleaning procedures and line cleaning dates.

• Strip down and sanitise the glasswash machine daily.

• Empty and re-fill the glasswash machine wash water at regular intervals during service.

• Keep ice machine scoops in sanitiser solution, and ensure tongs/scoops are used to dispense ice into glasses.

• Used glasses should only be picked up by the base.

• Sanitise nozzles and sparklers after service and allow to air dry.

• Instruct staff to wash and sanitise hands regularly (and always after handling cash if contactless payment is not used).

Cask Marque have re-commenced their One-to-One cellar management training programme which helps publicans achieve excellence in cellar and bar standards.

www.ontradeprogress.com

ISSUE 35 / Mine’s a pint

Beer Quality Match Range Size to Throughputs Choosing the right number of draught beer brands to stock is a critical part of ensuring great quality.

Too many brands on the bar means beer is on sale for too long, which ultimately means higher wastage, reduced margins and/or lower quality for your guests.

You should aim to be selling a minimum of 1 x keg per week for all draught keg beers, whilst for Cask Ales, the live & fresh nature of the product means that they should be on sale for a maximum of 3 days – if you’re selling firkins, this means your rate of sale needs to be 24+ pints per day for every cask brand on the bar.

As your trade builds back up, you can gradually increase the size of your range, ensuring that the minimum rate of sale thresholds are met at all times to ensure great quality.

Range of drinks Re-setting Standards

Balance your Range

• Enforce a strict weekly line cleaning regime for all beer lines, and ensure PPE is used.

• Sanitise all cellar equipment regularly: keg couplers, ring main sockets, cask equipment, buckets and line cleaning bottles should all be sanitised after use.

• USE A CLEAN GLASS EVERY TIME. • Ensure staff only handle the bottom half of the glass when dispensing beer.

• Check and record the temperature of all beer regularly: cask should be 11 -130 centigrade, keg beers should be between 2 and 80 centigrade (extra cold below 50c).

When choosing your range, it’s important to think about the different customer demands – a winning range will have brands which meet a wide range of needs, from the everyday familiar favourites through to more premium options and something interesting & different for those drinkers who are looking to try something new.

Communicate the quality of your beer by applying for Cask Marque or Beer Marque accreditation www. cask-marque.co.uk. 77% of cask drinkers recognise the Cask Marque.

Twinning this with a ‘Scores on the Cellar Doors’ audit further enhances your hygiene credentials.

The top 20 brands of beer and cider in the UK deliver 69% of all draught beer and cider sales value: these brands will deliver the best margin and profits, enabling you to balance a mainstream range with a guest beer offering.

The right balance between these different demands will vary dependant on the type of outlet.

Cask Marque has partnered with Visit Britain to create a Covid-19 Compliant accreditation scheme for its 9,500 pubs.

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ISSUE 35 / On the plate

Frozen FOOD

And no... We’re not talking about the film.

Here are five reasons why using frozen pre-prepared food could help hospitality outlets open after lockdown ends.

Gordon Lauder, MD of frozen food distributor Central Foods, highlights how frozen food could prove a lifeline for venues as they open up for business.

Pubs, bars, cafés, restaurants, hotels and other hospitality outlets are facing a new landscape as we emerge from lockdown and move forward.

With changes being implemented both front of house and behind the scenes, operators will be working in new and different ways to accommodate safety measures to guard against the spread of Covid-19.

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Using quality, pre-prepared frozen products in the kitchen could help many venues to maintain a food offering with minimal resource.

“It’s very much the norm to use some frozen pre-prepared products in professional kitchens now,” explains Gordon.

“Caterers recognise the benefits of frozen food. It’s easy to use, fewer staff are needed for preparation and serving, it can help with cost control and reduces waste.

“There’s a huge range of premium quality products to choose from and now, as we move into a new way of working, it may be the ideal time to explore and discover just what’s out there and how beneficial frozen food can be in any catering operation.”

Central Foods, which is one of the UK’s leading frozen food distributors, is highlighting five reasons why using frozen pre-prepared items could be the key to opening up professional catering operations after lockdown.

www.ontradeprogress.com

ISSUE 35 / On the plate

• Supports social distancing.

Some operators will need to reduce the number of kitchen staff per shift to allow safe social distancing. With fewer staff and potentially less expertise in the kitchen, good quality pre-prepared products could be a bonus.

• Speeds up service.

Pre-prepared products are quicker to serve, allowing a more efficient turnover of tables and potentially increasing the number of covers serviced.

• Keeps a firm grip on costs.

Operators will be understandably keen to tightly manage costs when first opening and frozen pre-prepared options are ideal, as portions can be precisely controlled.

• Reinforces trust with accreditation.

Use suppliers with recognised health and safety and hygiene accreditation for reassurance and peace of mind, for both yourself and your customers.

A recent survey by The NPD Group revealed that a significant proportion of consumers were planning to return to hospitality outlets, but that trust was an important issue. The insights firm found that almost two thirds of people (64%) said they would only choose places that they trust. Anything that you can do to reassure customers about the quality and origins of the food you serve will help encourage them back into your venue.

• Caters for demand.

It may be difficult to predict customer numbers as we move forward into a ‘new normal’ and this could be a challenge for operators. Having frozen food in stock will ensure that you can always cater for demand and you don’t waste food and ingredients unnecessarily. Make sure you have a range of frozen free-from items to keep customers with dietary requirements happy and to avoid being caught out by unexpected requests.

“Frozen food products can play a really important role as we learn to negotiate a new landscape in the hospitality sector,” adds Gordon.

“For some outlets, using frozen food could mean the difference between maintaining a food offering and being forced to suspend it, so I would urge operators to take a look at the superb range of frozen pre-prepared items that are available for the foodservice sector.”

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ISSUE 35 / Government support

BUSINESS NEWS

Helping out businesses

Thankfully, the government has announced a range of business support measures to support UK businesses during the pandemic. Here you will find a guide on financial support from the Gov.uk website for your venue during the period of disruption caused by the coronavirus.

Coronavirus Job Retention Scheme: If you cannot maintain your workforce because your operations have been affected by coronavirus (COVID-19), you can furlough employees and apply for a grant to cover a portion of their usual monthly wage costs where you record them as being on furlough.

Deferral of VAT Payments: From 1st July, employers can bring furloughed employees back to work for any amount of time and any work pattern, while still being able to claim the grant for the hours not worked. From 1st July, agreed flexible furlough agreements can last any amount of time. Employees can enter into a flexible furlough agreement more than once.

From 1st August 2020, you will be asked to contribute towards the cost of your furloughed employees’ wages.

The Coronavirus Job Retention Scheme will close on 31st October 2020.

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If you’re a UK VAT-registered business that deferred VAT payments between 20th March 2020 and 30th June 2020, you now need to: • set-up cancelled Direct Debits in enough time for HMRC to take payment.

• continue to submit VAT returns as normal, and on time.

• pay the VAT in full on payments due after 30th June.

Any VAT payments you have deferred between 20th March and 30th June should be paid in full on or before 31st March 2021.

www.ontradeprogress.com

ISSUE 35 / Government support

Business Rates Relief: Is your hospitality eligible for business rates relief due to coronavirus?

You’re eligible if your property is a: • • • •

shop restaurant, café, bar or pub. cinema or live music venue. assembly or leisure property - for example, a sports club, a gym or a spa.

• hospitality property - for example, a hotel, a guest house or selfcatering accommodation.

You do not need to take any action.

Your local council will apply the discount automatically. The relief will apply to your business rates bills for the 2020 to 2021 tax year. Your local council may have to reissue your bill, but will do this as soon as possible.

Retail, Hospitality and Leisure Grant Fund: Businesses in England in the retail, hospitality and leisure sectors are entitled to a one-off cash grant of up to £25,000 from their local council.

If your business has a property with a rateable value of £15,000 or under, you may be eligible for a grant of £10,000.

If your business has a property that has a rateable value of over £15,000 but less than £51,000, you may be eligible for a grant of £25,000.

You’re eligible if your business: • is based in England.

• is in the retail, hospitality or leisure sector.

• had a rateable value of under £51,000 on 11th March 2020.

Changes made to a business’s rateable value or rating assessment after 11th March 2020 will not affect eligibility.

Properties eligible for the grant will be those that are wholly or mainly being used as a hospitality, retail, or leisure venue, such as a:

Visit: https://www.gov.uk/ government/news/ flexible-furloughscheme-starts-today

• • • • •

shop. restaurant, café, bar or pub. cinema or live music venue. estate agent or letting agency. assembly or leisure property - for example, a bingo hall, a sports club, a gym or spa.

• hospitality property - for example, a hotel, a guest house or selfcatering accommodation.

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Law & Order As the country slowly emerges from this extended period of lockdown and the sector starts to reopen, operators will have to contend with potential claims from not only the enforcement agencies (Police, Environmental Health and Licensing Authorities) but also the general public. In our experience, litigation in all forms generally increases when people feel a heightened risk and in periods of economic downturn.

Most pieces of legislation and the common law which covers claims on nuisance and negligence allows for the defence of due diligence to be raised. We generally describe the principal as someone trying to do their best in such a way it would be inappropriate for them to be prosecuted. Some legislation actually prescribes what would constitute ‘due diligence’, in other cases it is a question of risk assessment and actions taken.

For example, if you have undertaken induction training of your team on the Challenge 21 or Challenge 25 schemes and repeated that training every six months – but an individual team member still sells alcohol to an underage person, you have executed due diligence in trying to prevent that happening. But here’s the thing – as a responsible operator, you have to be able to show that. There needs to be some evidence of the steps or action being put in place; in this case it would be the training records.

Operators have a great deal to contend with at the moment but now is the time to start to collate the evidence of the risk assessment and steps taken when it comes to training, in particular in relation to reopening and implementing physical distancing in venues.

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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

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