Ontrade Progress Issue #36

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ISSUE 36 / Editor’s Letter

Hello What a month it’s been!

Contributors

After a frankly disheartening start to 2020, it seems the industry is finally getting back to ‘normal’ again. Well, if you consider social distancing, mask wearing waiters and enforced table service ‘normal’, that is. But whatever this strange time has caused, one thing’s for certain. We’re back and better than ever!

In light of this wonderful news, we discuss more positive occurrences in our ‘Good News’ feature on page 6. These stories are sure to put a smile on your face!

Betsy Kharas Guest Writer

Moreover, with the Eat Out to Help Out scheme in full swing, we discuss the successes and drawbacks of the initiative so far on page 8.

On page 14 we chat to celebrity chef Stephen Terry from The Hardwick restaurant in Wales. He discusses how he’s coped with lockdown and the steps he’s taking to kickstart his business once again.

Michelle Hazlewood John Gaunt & Partners

We also take a look at the perfect drinks you should consider serving postlockdown on page 24. From thirst quenching IPA’s to flavoured gins, look no further for a comprehensive guide to your drinks offering this summer.

With the after effects of the pandemic all still too real, we deep dive into the world of face coverings and ordering apps on pages 34 and 38 respectively.

We explore the positives (and potential drawbacks) of each.

Cask Marque The Independent Award For Pubs Serving Great Quality Cask Ale

No one is saying we’re out of the woods yet, but with enthusiasm, determination and courage it is possible. As always here at Ontrade Progress, we want to advise, inform and prepare you as best as we can. It’s going to be difficult, but with our up-to-date guidance, positive outlook and information articles, we hope we can help.

Enjoy the 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 36 / Contents

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ISSUE 36 / Contents

06

08

14

Good News

Eat Out to Help Out

Let’s get cracking

We take a look at the latest positive news from the hospitality industry.

With the Eat Out to Help Out scheme in full swing, we discuss the successes and drawbacks of the initiative so far.

We chat to celebrity chef Stephen Terry and discover how his restaurant The Hardwick has coped throughout lockdown.

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24

Less is more

Cut the VAT

What’s Hot

With more food establishments reopening by the day, we take a ook at the positives of a slimmed down menu.

Chancellor Rishi Sunak has announced a new support measure: a cut to the rate of VAT. We explore the initiative here.

With summer back on, we compile a list of the newest drink releases that you should consider offering your customers.

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38

Hard Seltzers: A new trend

Let’s start on a positive note

Apps to boost your business

We take a look at some of the hard seltzers available on the UK market and give our opinions on each.

Cask Marque return to discuss the positives of serving cask-conditioned beer at your venue.

We list the top ordering apps you can use at your venue to make it as safe as possible for your customers.

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44

Employee wellbeing first!

Helping out businesses

With so much uncertainty still ahead, we explore how employers can reassure their employees.

Our updated guide on financial support for businesses from the GOV.UK website.

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 Lockdown restrictions have eased and venues are permitted to open to customers again, there’s plenty of reason to celebrate at the moment.

We again take a look at the latest positive news from the hospitality industry. From food for the vulnerable to free kegs of beer, these stories are sure to put a smile on your face!

Airship to support Hospitality Action as its Track & Trace check-ins pass 500,000.

Hospitality technology specialist Airship is to donate 20% of revenue from its Track & Trace solution, Trck.to, to industry charity Hospitality Action.

Airship kick started its support with a £5,000 donation to Hospitality Action, and will be giving the charity 20% of the ongoing license revenue it receives from hospitality operators through Trck.to for a minimum of six months.

Airship CEO Dan Brookman said: “Hospitality Action have been doing fantastic work, helping hospitality teams through lockdown and their return to work. This year alone, they have distributed over £900,000 of grants and we are delighted to be doing our bit to ensure they can carry on their invaluable support for our industry.”

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

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ISSUE 36 / Good News

Toast Ale’s ‘Food For All’ In response to the struggles that the coronavirus has caused for many people, award-winning craft beer Toast Ale launched their Meal Deal scheme, Food For All. Food For All are a volunteer run food relief charity based in central London that has been running for over 30 years, and while they were preparing for the lockdown back in March, they decided that they wanted to do something to help get food to vulnerable people in local communities.

They set up their scheme to fund meals for people in need through proceeds from their online shop; one meal for every bottle or can bought. They also asked their newsletter subscribers to help them with a survey, and funded a meal for every response.

Now that the Meal Deal scheme has come to an end, Toast Ale have announced that they have funded a whopping 46,611 meals.

In addition to this, their furloughed team wanted to support local charities, and Toasters Lawrence, Roisin and Mike volunteered their time to Food For All. Their volunteering included everything from chopping vegetables and transporting food, to running social media accounts and providing remote admin support from home.

Budweiser Budvar supporting pub reopenings As staff at The Forge, a pub located in Glenfield, near Leicester, prepared to reopen, they were paid a visit by the Budvan, Budvar’s new highly visible promotional vehicle. The Budvan delivered free kegs of premium lager Budweiser Budvar Original to help the Forge entice its customers to return.

Sam Hagger, director of the pub group, said: “Drinks wholesalers are still cautious about filling their warehouses with beer, so some products have been in limited supply, which makes our direct relationship with Budvar even more helpful.”

“The Budvar UK team are great ambassadors for the British pub, always ready to support operators when needed, and coming out of lockdown has been no exception.

From site quality control visits to team training and much appreciated stock support to help us begin to rebuild our volumes and sales, they’ve been right there for us.”

Simon George, managing director of Budweiser Budvar UK said: “We were delighted to help the team at the Forge with their reopening, as one of a number of customers whose loyalty we’re repaying with post-lockdown support. “There’s no one-size-fits-all solution for nursing the on-trade back to health, but whether it’s staff training, technical support to ensure that consumers are served a perfect pint, or just some free stock to get the tills ringing again, we’re helping where we can.”

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ISSUE 36 / On the plate

CORONAVIRUS

Eat Out to Help Out

In July, Chancellor Rishi Sunak announced the ‘Eat Out to Help Out’ scheme, where restaurants will cut their prices throughout the month of August in a bid to kick-start the hospitality industry again.

We have heard many positive reports off of the back of the scheme as millions of UK customers flock to take advantage of the initiative.

One of the positive reports we have had is from Hugo Mahoney, CEO of the UK’s leading foodservice wholesaler, Brakes.

Below, we discuss Mahoney’s views on the scheme along with some of the successes and drawbacks of the initiative so far.

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ISSUE 36 / On the plate

What have been some of the positives of the Eat Out to Help Out scheme?

While the weekend continues to recover slowly, hospitality is celebrating the initial success of the Eat Out to Help Out scheme, which sees consumers save up to £10 per person, Monday to Wednesday during August.

More than 85,000 outlets have registered for the scheme, and HM Treasury figures show businesses have claimed over 35 million discounted Eat Out to Help Out meals. Brakes has seen Sunday for Monday orders rise by more than 150% when compared to the end of lock-down.

Hugo Mahoney, CEO at Brakes, said: “It seems that Monday has become the new Thursday for the hospitality sector and the Eat Out to Help Out scheme has been a real shot in the arm for many beleaguered businesses. It looks like this could be one of the economic success stories of the Government’s efforts to get businesses back on their feet after the pandemic.”

Brakes also notes some customers who didn’t initially reopen early in the week, racing to do so once they realised how ready consumers were to eat out to help out. The wholesaler has seen hundreds of pubs and restaurants take advantage of a ‘Get Back to Business’ package which has a mix of product, financial and operation support mechanisms as they gear up to reopen.

Concerns about the supply chain coping with the sudden surge in demand have proved to be unfounded as, working closely with suppliers, Brakes has also maintained very high product availability to ensure hospitality customers can offer the right dishes to appeal to those customers eating out to help out.

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ISSUE 36 / On the plate

Have there been any drawbacks of the scheme?

Although the aim of the scheme was to promote food establishments and encourage customers to eat out, some restaurant owners still remain sceptical of the scheme.

The initiative only works if restaurants can afford to fund the 50% discount while they are waiting to be reimbursed from the government, and in the economic position that the UK is in right now, this has proved difficult for smaller restaurants and cafes.

Along with stricter hygiene requirements, social distancing measures and some businesses operating on skeleton staff, the additional paperwork to participate in the scheme has been too much for some establishments to handle.

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A look into the future Whilst the scheme has undoubtedly been fantastic for some, Mahoney states how important it is for us to look ahead to the future of the hospitality industry, once the scheme comes to an end.

He continues: “We would urge the Chancellor to extend the scheme into September as the sector continues to recover. We have been helped by good weather, but as schools go back and the sun disappears, we need to maintain the momentum and extending the scheme could really help.”

Hugo Mahoney concluded: “While there are undoubtedly some great success stories across the country, there is no doubt that many operators continue to struggle. We are grateful to the Chancellor for what he’s done so far, but unfortunately, more still needs to be done. We hope HM Treasury is considering extending both the Eat Out to Help Out scheme, and the VAT cut for hospitality businesses, currently set to expire in January 2021.

“Additionally, we have seen what a lifeline to hospitality businesses the Government’s Job Retention Scheme proved to be. As the scheme tapers down it will create new cashflow difficulties, making it increasingly difficult for hospitality businesses to retain their talented staff. In a sector representing 10% of UK employment and 5% of UK GDP, it is imperative hospitality businesses continue to receive help to get back on their feet after the unique way they’ve been impacted by the response to the Covid-19 pandemic.

“The hospitality industry holds a unique place in the hearts of British consumers, but the support we’ve seen must extend beyond the summer.

Otherwise even more businesses will be at risk.”

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ISSUE 36 / On the plate

CORONAVIRUS

Meals on the move

No income, impending overheads and forced closures, the restaurant business found themselves in a precarious situation when lockdown was announced back in March. With lockdown seeming never ending, owners were left weighing up their options; how will they survive?

Although delivery and take-away services have been around for a while, it can be tricky to navigate.

What will your method of delivery be?

Can your menu be easily replicated for a ‘take-out’ dining experience?

These are questions that restaurant owners were left with no choice but to answer. In order to survive, restaurants had to adapt to maintain their customer base and keep a steady stream of revenue coming in.

That’s where delivery and take-away options came in.

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Speaking to the BBC, co-founder and CEO of Deliveroo Will Shu said that:

“Covid-19 really has marked a new era of delivery. Since we started Deliveroo, there’s been this incredible adoption towards online and apps. But I think Covid-19 has brought forward this consumer behaviour by about one to three years.”

Many establishments saw this as a lifeline and the truth is, it still can be.

With restaurants being given the go ahead to re-open from the 4th July, delivery and take-away services will continue to be an important driver of revenue in the long term. Not only this, but it will help to retain customer loyalty after what will have been a very difficult time for your business.

Here, we take a look at the positives of continuing to offer delivery and take-away services after the chaos that coronavirus has caused.

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ISSUE 36 / On the plate

Spread the word

Minimal effort

When you offer online ordering and delivery services, you open yourself up to a new wealth of potential customers. As online ordering can be done on your phone, it is just so simple. Consumers want convenient, quick and easy services and by offering this, you will increase the probability that they will reorder.

So as long as you spend some time organising your operations at the beginning, it will no doubt be advantageous for your business.

Despite the initial organisation of delivery methods and tracking phone and online orders being a little time consuming, adapting and updating your menu and prices online is relatively simple and quick.

Tailoring your pricing, marketing and food offering to your target market will ensure that customers will order again.

Fixed costs Mo’ money, less problems!

In the aftermath of the pandemic, it’s even less likely that your restaurant will be fully booked all of the time, especially after taking into account social distancing. Some customers, especially those who are deemed high-risk or vulnerable, may be looking for alternative options to sitting in an enclosed eating space.

Running a take-away or delivery service alongside your dine in restaurant will lead to an increase in income as it will act as another stream of revenue. Your customers will be able to enjoy the tastiness of your food in the comfort of their own home, and in the uncertain world that we’re living in right now, this is key!

Offering a take-away or delivery service is a great way to make more money while keeping costs low. As restaurants will usually already have the kitchen, staff and stock, it means that there is no need to rent an additional building or in some cases, hire any more staff. Your output is solely dependent on how efficient you are at getting orders out. This means that if you want to stick with the staff you have got, you only take on the amount of orders that you are able to handle.

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ISSUE 36 / On the plate

FOOD

Let’s get cracking With disastrous declines in revenue, countless lost jobs and forced closures, it’s fair to say that the second half of 2020 has not been kind to the hospitality industry.

It’s thought, according to the BBC, that “sales at pubs, restaurants and hotels across the UK plunged by £30bn during lockdown”, and for an industry that thrives on social interaction, the pandemic has led to catastrophe for some.

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In addition to the daily task of food safety management, chefs and restaurant owners especially have had to fight the lockdown and find new and innovative ways to stay in business.

One of the chefs that Ontrade Progress has identified as having battled their way through coronavirus is celebrity chef, Stephen Terry.

We spent some time with Stephen over the past couple of weeks discovering how The Hardwick has coped throughout lockdown.

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ISSUE 36 / On the plate

What have been your greatest challenges since lockdown was announced back in March?

Well the greatest challenge is that it’s only when you reopen that you realise how easy it was to close down! To bring something to a halt was much easier than to start something back up again.

How long have you been a chef and what inspired you to first open The Hardwick?

I have been a chef since I was 18 years of age, I had studied for 2 years at college prior to that. I’m now 53 years of age, so what’s that, 35 years?

Long enough and it’s not over yet!

As far as inspiration goes, I moved to Wales and bought the Walnut Tree in partnership with another front of house chap which didn’t quite go to plan. One of us ended up staying and the other leaving. I left, did some consultancy but I had already established myself in the area with my now wife and our three kids.

For me, it was about finding something to make our own. Then, this pub came up. When we first went to have a look it was pretty awful but we thought we could make a go of it. We just went from there, we didn’t know where it would go. All we knew was that it would be a food destination place but nothing too serious, I’d done all of that in the past!

There were chefs in multiple restaurants starting back up before us but unfortunately we didn’t have the resources and the teams that they had at their disposal. Unfortunately most of my team disappeared. I had a lady in admin and an accounts clerk who are no longer with us. All of that landed in my lap and I had never dealt with any of that before.

It’s been quite stressful really, opening back up. We’ve managed it, we’re all COVID safe, and sticking to the 2m rule that still stands in Wales. That does mean though that we’ve had to go from 7 tables to 3 to adhere to this.

We’ve also got the challenge of the Welsh weather. We do have a courtyard for outside dining when the weather’s good, but when it’s not that cuts it down and I can’t maximise my bookings.

When people phone up for reservations you try to get an idea of what time they’d like to dine and unfortunately people have to be specific and on time now as we don’t have a bar for them to wait in and I can’t be as flexible as I once was with tables.

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ISSUE 36 / On the plate

Do you have any success stories that have emerged as a result of the lockdown?

The last two weeks, I won’t lie to you, have been good.

We’ve gone from 7 days to 4 and a half, but because people aren’t travelling overseas, and I can’t see that changing in the near future either, we’re benefitting from the UK staycations. Hopefully this will progress into September because historically, September is like a stone dropping off a cliff what with the kids going back to school!

I think that everyone has got to make themselves more accessible and affordable, even the fine dining places.

If they want to survive, they’ve got to take a look at what they do.

How has the customer response been since you opened for takeaways on the 4th July?

Really positive! Everyone loved the takeaways and we really enjoyed it.

We only did a little of it, we did it one night during the week and did this for 5 or 6 weeks, but we really liked doing burgers and fried chicken, things like that. It was organised well and went to plan.

Since reopening, it’s been fantastic.

People are so excited that we’re back open and that they can come and have a meal, I think people had gone a little stir crazy!

We’re making sure that we’re adhering to guidelines and our protocols and making sure that people feel confident and safe at The Hardwick.

Have you noticed any difficulties in sourcing the essentials throughout lockdown?

Luckily since we’ve reopened, everything seems to be back to normal with our suppliers. Some of the delivery times have changed, perhaps they aren’t as regular but with dry goods, you should really only need to do one order a week, maybe two at a push.

Our bread supplier has been very proactive and was busy throughout lockdown. Despite his business for restaurants ceasing almost overnight, he picked up a lot of trade for retail.

British Lion eggs have been no different, we use a local supplier who is fantastic.

As far as I can see, food safety standards have been maintained well in Britain during this period. British Lion eggs have continued to supply me with high quality produce I know will be safe for the whole family to eat.

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ISSUE 36 / On the plate

What is your favourite dish using British Lion eggs?

Well, the Duck Hash has been on the menu for around 13 years now, it was added about a year after we first opened. Obviously in that time it’s evolved and developed and has actually come back slightly different after lockdown.

Essentially it’s a confit duck leg that we braise overnight. We vacuum pack and then cook them, and take the meat from the bone and render fat from them, get some cooking juices, separate the two, cook some onions and season with tabasco, Worchester sauce, garlic and salt.

This then gets mixed with the duck meat and fried chunky potatoes which is rolled up into a log shape.

Once this has been sliced it gets pan fried and the British Lion egg goes on top of that. We actually cut the egg yolk out so there is about a centimetre of white around it so it sits nice, tidy and circular.

Finally, we add a burnt orange sauce, chicory which we cook in orange juice and sugar and top with burnt orange segments.

Our final thoughts As you can see, lockdown has taken a huge toll on everyone involved in hospitality, even on experienced and accomplished chefs like Stephen.

But in the pursuit to kick start the hospitality industry once again, we hope that other chefs can take inspiration from Stephen and the approach he has taken towards reopening The Hardwick, despite the challenges that he has faced over the past few months.

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ISSUE 36 / On the plate

CORONAVIRUS

Less is more

With new cleaning regimes and an emphasis on customer and staff wellbeing to navigate, food establishments have had a difficult time organising their reopening.

Quality not quantity With sharing platters out of the question, restaurants have had to consider simplifying their menu so that it is viable and safe, but also ensure that they aren’t compromising on quality and taste.

Here, we take a look at the positives of a slimmed down menu, one full of classic dishes executed perfectly to maintain your customers’ satisfaction.

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Pre-lockdown, you would have known what your bestselling meals were.

Some venues have reopened with a smaller menu, offering traditional dishes like fish and chips, chicken curry and roast dinners; all firm favourites amongst us Brits!

Spend some time analysing your most popular dishes and ensure that your staff are able to produce and present the meal flawlessly. In doing so, you will be able to provide faster service and do not run the risk of the food going cold waiting to be served.

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ISSUE 36 / On the plate

Social distancing

Cost effective

Even though food establishments were given the go ahead to reopen on 4th July, operators are still obliged to implement social distancing rules.

With less choice, comes less cost (and after lockdown, what more do you want?!)

Of course, this has many implications.

There are restrictions now on how many people are allowed in an enclosed space. Offering a simplified menu reinforces the importance of social distancing, especially in areas like the kitchen which can be cramped.

Chefs are confident in the dishes that they are assembling which requires less need for assistance in the preparation area, therefore adhering to the government guidance.

Offering a smaller menu is a surefire way to keep costs low while maintaining profits. In doing this, you can regulate food quality and cut down on waste.

In addition, a smaller menu requires less money to be spent on printing.

An easy to read, focused menu will be a hit with your customers post-lockdown.

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ISSUE 36 / Government support

CORONAVIRUS

Cut the VAT

As always here at Ontrade Progress, we like to take an unbiased look at new measures introduced by the government to support the hospitality industry. So, let’s explore the Chancellor’s latest initiative; a cut to the rate of VAT.

What is VAT? Value added tax, more commonly known as VAT, is added to the cost of most things that you buy in the UK. The standard rate of VAT is 20%, with some reduced rates at 5% being offered for certain goods and services, like children’s car seats.

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Temporary reduced rate

What will this apply to?

However, in a bid to “get the sectors moving and to protect jobs”, Chancellor Rishi Sunak has announced that until 12th January 2021, the rate of VAT will be cut to 5% for hospitality and tourism businesses.

This will apply to purchases of food and soft drinks sold in restaurants, cafes and pubs but takeaway food and beverages will also benefit.

Attractions throughout the UK such as concerts, exhibitions and cinemas can take advantage of the VAT cut too.

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ISSUE 36 / Government support

Positives of the scheme Now that the country is adept with social distancing and that lockdown measures have begun to ease, customers are more willing to increase their time out of the house and in turn, increase their spending.

If venues are in a position to accommodate more customers once again, passing the VAT cut onto prices of goods and services at their establishment will be a fantastic way to increase footfall into their premises.

Customers, if they know that goods and services are being offered at a reduced rate, could be more likely to recommend a venue to their friends and family, therefore increasing revenue for your business now (and potentially in the long run, too).

Larger chains, such as McDonalds and Nando’s, have announced that they will be cutting prices for their customers by transferring the VAT cut saving to them. Pub group Wetherspoons have even gone one step further by applying the discount to certain alcoholic drinks, too.

Is it really all it seems?

The hospitality industry has been one of the worst affected sectors over the past few months, with restaurants, bars, pubs and cafes having to cope with huge losses of revenue. Can they really be blamed, if instead of passing on the cut to customers, they pocket the saving for themselves?

Although keeping prices the same may not encourage a surge of new customers on the hunt for a bargain to visit your venue, it’s unlikely to deter loyal customers from supporting your business. Also, when the cut ends in January 2021, you should be able to maintain a steady flow of business, rather than see a sharp decline in people visiting.

Alex Rushmer, chef at Vanderlyle restaurant in Cambridge wrote on Twitter: “If you go out to eat and spend £25 on food it could save you just under £3. If the restaurant chose not to pass on the cut, it could save the restaurant and the jobs of everyone who works there.”

What you decide to do with the saving is completely up to you. Larger operators who can afford to apply the discount to their goods and services may well do so, but if you are a smaller business who has suffered as result of the coronavirus, keeping the saving to repair for huge losses is also completely understandable.

So, whatever you choose, make sure it supports your business in the best way possible.

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ISSUE 36 / On the plate

Fishing for compliments!

Lotte Peplow, American Craft Beer Ambassador in Europe for the Brewers Association the not-for-profit trade association representing small and independent American craft brewers, on pairing American craft beer with fishy favourites.

As the UK’s pubs and bars adapt to life under Covid-19 the world is your oyster when it comes to creative beer and food pairings!

Oysters and stout are a classic combination – the rich, malty sweetness of an imperial stout contrasts perfectly with the briny, salinity of the oysters – so here’s a guide to making the most of beer and fish together: • Look for synergies between the two, not just in taste and flavour but texture and mouthfeel too.

• Avoid overwhelming the delicate flavour of fish with a bold and powerful beer style.

• Carbonation is key to lifting fat off the palate and preparing for the next bite.

Try pairing these favourite pub fish dishes with American craft beer:

Prawn Cocktail

Fish Cakes

Golden Ale Light, floral hops balance the richness of the sauce and brine of the prawn.

Weissbier Mild fruit and spicy notes add another flavour level to the dish.

Calamari

Fish Cakes

Helles Crisp and clean to cut through deep fried batter.

Mussels Can be used in the cooking process too. Orange, peppery notes compliment the mussel’s salinity

Whitebait Gose Tart, sour, salty notes balances the fish with its acidity and lifts fat off the palate.

Saison Mild spice and peppery notes stand up to the fish’s oily richness.

Fish & Chips

Sea Bass Ceviche

Pilsner High level of carbonation lifts fat.

Bitter finish also cuts through fat.

Gueuze Marinade in a sour, tart beer and serve alongside for complimentary flavours.

Fish Pie Kölsch Bready malt notes and restrained bitterness compliment the delicate fish and creamy sauce.

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Salmon

Oysters Stout Rich, sweet malts v briney, salinity.

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ISSUE 36 / In the mix

DRINKS

What’s Hot?

Our guide to the drinks you will want to serve this summer.

It’s 30 degrees outside, the intense heat of the sun is radiating down and the piquant concoction of sweet smoke, tantalising meat and fragrant herbs wafts past.

After months of arduous puzzles, Monopoly induced arguments and countless Zoom calls, our long, hot (albeit, British!) summer is finally here and boy, are we excited.

In the distance a faint ‘crack’ is heard. It invites with it a comforting sense of familiarity; the sound of carbonation filling the air.

Here at Ontrade Progress, we want to give you a comprehensive, tried and tested list of the best drinks to serve for summer 2020. From flavoured gin to thirst quenching IPAs, we have you covered!

This is a feeling that many will welcome with open arms this summer.

After all, what is a sunny Sunday afternoon without a drink in hand?

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ISSUE 36 / In the mix

Such Great Heights pale ale: Independent Scottish brewery, 71BrewingCo Ltd have released their pale ale, Such Great Heights.

Ideal for summer evenings in the sun, this juicy pale ale acts as the perfect refresher after a long day. Featuring Mandarina Bavaria hops with additions of citrus peel, you will get a big citrus hit with just a hint of spice on the end, creating the perfect balance for a summer drink; a welcome addition to your beer offering.

Dockyard Kent’s Strawberry Gin: Probably the most natural flavoured gin of its kind. Dockyard Kent Strawberry Gin is made using specially farmed Kentish wheat, barley and rye. No added sugar – Kent grown strawberries are treated as a 10th botanical, where whole, fresh strawberries are coldmacerated in Dockyard Gin to capture that natural, fresh aromas and colour of the strawberries.

Uses the equivalent of 2 punnets of strawberries per bottle.

Works perfectly over ice with a premium tonic or cloudy lemonade to make a very easy going, refreshing summer drink. Garnish with fresh strawberries.

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ISSUE 36 / In the mix

Thatchers Cloudy Lemon Cider: Wray and Nephew White Overproof Rum:

Family owned cider makers Thatchers Cider have been making cider from its own orchard’s apples for over 100 years, but only recently have they branched out into offering fruit cider.

Wray and Nephew White Overproof Rum is the original rum of the Jamaican people and it has been distilled there for 190 years.

Made with dessert apples such as Gala, Thatchers new Cloudy Lemon Cider features the juice of real lemons for a zesty kick yet it has a surprisingly refreshing aftertaste.

More than just a rum, it is an intrinsic part of Jamaican culture, tradition and everyday living, and in the UK it represents the proud, bold spirit of the island and its people.

Characterised by citrus, pear and pineapple notes with a long and spicy finish, it is a very versatile liquid.

The cloudiness in Thatchers Cloudy Lemon comes from Jonagold apples and Thatchers Cider are sure that Cloudy Lemon is the perfect way for you to rejuvenate your cider contribution this summer.

Best enjoyed in the Jamaican classic Wray ‘n’ Ting, a Wray ‘n’ Ginger or in the Reggae Rum Punch.

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ISSUE 36 / In the mix

Folc’s English Rosé: Despite the oversaturated wine market in the UK, it can be hard to find the perfect pale rosé to serve your customers.

Based in Kent, Folc source the highest quality grapes grown in the great ‘Garden of England’, by local grape growers and then bottle all that goodness just down the road to produce the perfect pale English rosé they were looking for all along.

Their crisp, dry rosé is best described by their Head Winemaker: “This pale English rosé blend has a soft perfumed nose with hints of citrus and melon complementing the delicate red fruits that follow on the palette.

The strawberry and kirsch notes accompany and balance the English acidity, offering a light but lengthy finish. This refreshing English rosé should be enjoyed now.”

Mount Gay Eclipse Heritage Blend Rum: Distilled in Barbados, this expression from Mount Gay was named for the ‘double phenomenon’ of a total solar eclipse and the passage of Halley’s comet in 1910.

With distinctive notes of vanilla and banana, underlying notes of caramel, summer fruit and spice, this rum is an oaky character with slight burnt notes. Perfectly refreshing after a long day, Mount Gay Eclipse Heritage Blend Rum is best served with ice and a mixer of your choice.

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ISSUE 36 / In the mix DRINKS

Hard Seltzers: A new trend

Already a staple of the American drinks market, hard seltzers have begun establishing themselves in the UK as a health focused, low-calorie, alcoholic sparkling water. If this is the case, what’s not to like?

Bodega Bay Here, we take a look at some of the hard seltzers available on the UK market, give our opinions on each and consider whether it’s worth stocking them at your venue.

Named after the bay off the coast of California, Bodega Bay hard seltzers pride themselves on being a healthier alternative to the high sugar, high calorie drinks that are readily available in pubs and bars.

Founder of Bodega Bay, Charlie, has travelled the world and the idea for the drink came to him while he was chatting to surfers at sunset in Bodega Bay. His vision? To provide people with a healthy substitute to drinking without committing to complete sobriety.

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Their seltzers come in cans of 250ml at 4% ABV and feature two main flavours: Apple, Ginger and Acai Berry and Elderflower, Lemon and Mint. At only 73 calories per can, they are free from refined sugar, artificial flavourings or colours. Both flavours are incredibly refreshing, light and a perfect healthy alternative to other sweet drinks served at most pubs.

www.ontradeprogress.com

ISSUE 36 / In the mix

Kopparberg Hard Seltzers: Perhaps best known for their deliciously fruity ciders, Swedish brewery Kopparberg have branched out into the world of the seltzer. With three summery flavours to choose from and at only 93 calories per can, these would be a fantastic option to serve this summer.

Kopparberg’s hard seltzers come in 330ml cans (slightly bigger than some others) at 5% ABV and come in the following flavours: Black Cherry (punchy and refreshing), Passionfruit (exotic and fruity) and Mixed Berries (smooth and delicious). All are best served chilled from the can.

Sparkl Hard Seltzers: Wood Brewery, long-established brewer of artisan real ales, have turned their hand to creating a hard seltzer, too.

Made from carbonated water, an alcohol fruit base, natural fruit flavours and plant based sweeteners, Sparkl is packed full of flavour, has wonderful aromas and a great mouth feel. We know your customers will love it.

Only 80 calories per serve, low carb, gluten free and vegan friendly.

Available to buy from Sparkl’s website (4% ABV).

Sence Hard Seltzer Whilst in the US, founder of Sence came across hard seltzers. Keen to create an alcoholic drink that tastes great and leaves you with no regrets, Sence was born.

With a whopping 5 flavours to choose from, Sence hard seltzers pride themselves on being a healthy alternative to beer, they say they’re akin to a more fashionable vodka soda.

Made from sparkling natural spring water with an essence of purified alcohol and an essence of natural fruit extract, Sence hard seltzers are all natural, low carb, low calorie and tastes amazing.

All cans are 4.5% ABV and between 79 – 95 calories.

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ISSUE 36 / In the mix

Mike’s Hard Seltzer With the slogan of ‘Don’t Overthink It’, Mike’s Hard Seltzers gives drinkers an alternative to high sugar, high calorie drinks like alcopops (let’s leave those in 2000!).

Light and easy to enjoy, Mike’s Seltzers are refreshingly simple, just alcoholic sparkling water with natural flavourings, what’s not to love? But one thing that they don’t compromise on is taste.

Featuring three flavours: Black Cherry, Lemon and Lime, these drinks come in slightly larger cans than their competitors, 330ml. At 5% ABV, they certainly seem like a better deal than some of the smaller, lower alcoholic volume seltzers on the market. But careful, they do hold 100 calories, somewhat more than the others.

All three flavours are mild and akin to a flavoured sparkling water, perfect for those customers having ‘just the one’ drink!

Two Brooks Founded by siblings and passionate fans of sparkling water Francesca and Fabio, Two Brooks is a newly established London-based independent alcohol brand.

They were determined to give the British public a drink they didn’t know existed but would love as soon as they tasted.

Two Brooks offers a range of alcoholic sparkling waters that are produced in Britain and made with 100% natural ingredients. They’re also naturally low in calories (only 80 in each can!), gluten-free, vegan and with no added sugars.

Two Brooks prides itself on using only three ingredients in their cans: a fruit spirit base made from British apples, filtered sparkling water, and 100% natural fruit flavouring.

Their 250ml cans are available to buy direct from the Two Brooks website (4% ABV).

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www.ontradeprogress.com

Legend tells of a liquid so imbued with the spirits of the supernatural; for millenia it was a secret closely guarded by the sorceresses of the sea. Few have ever dared speak of it.

THERE’S MUCH MORE TO BLACK MAGIC… Black Magic is a unique blend of light and dark rums from the Caribbean, flavoured with secret exotic spices, it is crafted to be more versatile than other brands.

Please enjoy Black Magic responsibly.

© 2018. Black Magic is a registered trademark.

ISSUE 36 / Mine’s a pint

CASK MARQUE

Let’s start on a positive note

Pubs and bars have re-opened, albeit cautiously, with measures and practices in place we couldn’t have predicted or foreseen only a few months ago. Drinkers are starting to adapt to the ‘new normal’ of sanitiser stations, table service, and social distancing. And confidence is growing as venues demonstrate a determined effort to keep their patrons safe.

Whilst we’ve still a long way to go, we’re starting to hear some real success stories surrounding cask beer.

Several cask brewers are reporting year on year sales up on the same period last year, some pubs underestimating the demand for cask and placing emergency orders, a raft of social media posts from drinkers delighted that they can finally get their hands on cask-conditioned beer.

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Cask-conditioned beer is one of the categories of the beer and food industry which defies the on-set of recession: in the years following the financial crisis of 2008, cask sales surged in the on-trade, and continued to grow for several years.

One of the reasons for this was the change in how we spent our disposable income.

Instead of investing in large ticket items, such as cars, consumers sought ‘simple pleasures’ as a means of reward. A good example is the food industry: in the years following 2008, there was a huge upsurge in purchases of branded food items over non-branded supermarket goods.

The quality of the goods was seen as superior, and therefore a ‘luxury’ item.

www.ontradeprogress.com

ISSUE 36 / Mine’s a pint

The same principle can be applied to cask beer. It’s a product which has been widely unavailable for several months, the brand quality can only be achieved through careful control and handling, and it’s a simple affordable pleasure.

This is the time for pub operators to grasp the unique proposition cask beer offers. It’s a live, fresh product, served at cellar temperature, and the experience can’t be replicated at home with a bottled or canned product. It’s an opportunity.

But cask beer only prospers if the quality is exemplary: one single poor experience can alienate drinkers.

We absolutely have to get the quality right, first time, every time, and communicate this to beer drinkers.

With face to face cellar management training on hold, and e-learning only partly meeting the needs of cask beer handlers, it’s time to seek an alternative solution.

Cask Marque have re-purposed the expertise of their assessors and armed them with the skills to educate both novice and experienced operators how to achieve optimum quality of their cask beer range.

They offer a 1 hour ‘one to one’ interactive training session, conducted on site, to any publican involved in handling cask, at the preferential rate of £95+ VAT (or £85+VAT for Cask Marque accredited outlets).

The session includes a cellar rating audit, bar equipment audit and Cellar Management Manual.

Results following the sessions show a 2% increase in cask beer sales and a 10% uplift in yield.

Cask beer drinkers dictate the pub of choice amongst groups of drinkers. Get the quality of your cask beer right, and sales of other drinks categories will follow.

To book your 1-2-1 session, contact: carol@cask-marque.co.uk or call 01206 752212.

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ISSUE 36 / Face coverings

CORONAVIRUS

Service without a smile?

Since the announcement from health secretary Matt Hancock that face coverings would be mandatory in all shops and supermarkets from the 24th July, there has been much discussion about how this could impact service in bars, pubs and restaurants.

Safe service In light of this news, we look at the implications that this may have on the hospitality industry and explore the reasons behind some staff choosing to use face coverings as a safety precaution. Does it reassure customers or hinder communication?

We take a look at all angles.

In a time where the hospitality industry is just getting back on its feet, it’s important for venues to place customer anxieties at the forefront of their reopening plans.

For many people, eating out at a restaurant or visiting a pub still bears a lot of weight; is the table clean? How many people have used this cutlery before me? Has the air conditioning been properly adjusted to support ventilation?

Although venue owners were left to devise their own practices prior to reopening, in order to ease these apprehensions, some staff at hospitality establishments have decided to wear face coverings during service. Many believe that this is a fantastic way to encourage business while comforting uneasy customers who have been in lockdown for far too long.

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Communication is key Masks are a controversial topic.

While some customers may feel reassured, others may feel as though they aren’t getting the authentic restaurant or pub experience if their server is wearing a face covering.

‘Service with a smile’ has been the motto that hospitality workers have followed for years, but how does this work while wearing a mask?

Not only do masks hinder communication, but seeing a server in a mask quickly reminders customers that the risk of contracting the virus is still very real, perhaps deterring them from visiting again.

www.ontradeprogress.com

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.

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info@sky-linedesign.co.uk

ISSUE 36 / On tech

TECHNOLOGY

Apps to boost your business

Over the last decade, most industries have been disrupted by technology, and hospitality is no exception. However, no one could have predicted the dramatic shift that the sector has faced the past few months as a result of the coronavirus pandemic.

What are the benefits?

As venues across the UK tentatively open up their doors to the public, it is becoming increasingly clear that technology is playing a key role in helping establishments across the country bounce back. Mobile ordering and payment apps are not a ‘new’ phenomenon. Some venues have been taking advantage of these technologies for many years, such as the pub chain Wetherspoons who launched their own app in 2017, but many venues and consumers remained hesitant about changing their habits.

Vitally, these apps limit interactions between wait staff and customers, meaning that social distancing is easier to maintain, and most apps have a digital menu which largely reduces the chances of surface contamination. This not only helps in terms of minimising the risk of transmission, but also helps customers to feel safer when dining invenue. In addition, these apps provide a quick and easy way of collecting customer data.

These apps are far from one dimensional, with many boasting features that allow for pre-orders, collections and deliveries. Research has also demonstrated that customers are far more likely to spend more if they are provided with a favorable cashless experience, and, when these benefits are combined with the elimination of busy bars and long queues, it is unsurprising that so many establishments are using these technologies to help them navigate this challenging period.

However, necessity is certainly the mother of invention, and coronavirus has caused a significant shift in consumer habits, forcing operators to reassess how their businesses are run and to consider innovative solutions to make venues as safe as possible.

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www.ontradeprogress.com

ISSUE 36 / On tech

The new normal

A quick round-up

It is clear that app technologies are likely to stick around and become part of the new-norm within hospitality venues.

Here is a round-up of some of the technological solutions available to you:

Charlie McSweeney, General Manager at Bounce, Farringdon, has been working tirelessly alongside his team to find a tech-solution that works for them. After some deliberation, they’ve decided to opt for mobile order and pay solution Wi5. “It has been clear from early on in this crisis that technology would play a key part in the road to recovery for the hospitality sector”, McSweeney says.

“We wanted to avoid asking customers to download an app - so wi5 was the perfect solution for us.

Whenever a customer connects to our wifi they will automatically be redirected to a customised URL where they can browse the menu, order and pay.

Customers can also access this page by scanning one of the QR codes that we have on each of our tables.

This is a significant step and will help to make our venue a safe and relaxing space for customers to enjoy.”

App2Table App2Table has only been recently launched with the intention of helping hospitality venues adapt to new social distancing guidelines.

App2Table can be either used on its own or can be fully integrated with supported EPOS systems.

Hungrrr Hungrrr is quick to set up, with a simple and easy interface. Other benefits include the ability to send push notifications to your customers to encourage them to return.

OrderPay OrderPay supports over 6000 hospitality venues and boasts a range of great features, such as leveraging beacon technology, whereby the app can identify exactly where a customer is located.

Swifty Swifty has a range of great features, including a bespoke loyalty programme which you can utilise to reward your customers and drive repeat visits.

Wi5 Wi5 is a web-based mobile order and pay solution, with no need for customers to download an app or register. They can simply order and pay via a short URL, QR code or by clicking through from guest wifi.

Written by Betsy Kharas.

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ISSUE 36 / Wellbeing

CORONAVIRUS

Employee wellbeing first!

With still so much uncertainty in the hospitality sector, we explore how employers can reassure employees that better times lie ahead.

Keep it clean Since restaurants closed down in early March, both hospitality employers and employees have had to face several strains of uncertainty. Whether it was awaiting Government news from when or if the industry would be able to reopen, or the swaths of furloughs and redundancies being made up and down the country. Despite hospitality now reopen and the Government crafting schemes to reinvigorate the sector – such as ‘Eat Out to Help Out’ – there are still several elements of uncertainty, especially for employees.

So what can employers now do to calm those doubts and reinject some certainty into their jobs again?

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With hospitality now being the front line in terms of public interfacing jobs and Covid-19 rates still relatively high, especially in clustered areas, employers need to assure employees it is safe to come to work. This can be done by providing quality PPE for all staff. Employers should not expect their staff to buy their own masks or visors; this should be an expense absorbed by the company.

This would also set a standard for all employees that both you and them should be taking the threat of coronavirus seriously. Moreover, it will also project an image to your customers that you care about the welfare of your staff and them.

www.ontradeprogress.com

ISSUE 36 / Wellbeing

Security is key

Keep connected

For so many staff in the hospitality industry, they have had to deal with months of uncertainty. It is a common misconception that the hospitality industry is occupied primarily by young people with familial homes to fall back on. Employees have to pay rent, afford food and also provide for their families. The flippancy with which employees were discarded across all industries bred mistrust everywhere.

Reassure your staff that job security is of the highest priority for you.

You can do this by keeping staff on furlough for as long as possible. You can also keep them on part-time contracts if necessary.

With the Government no longer giving daily coronavirus briefings, it is extremely important that employers stay plugged into hospitality news and updates. For example, the ‘Eat Out to Help Out’ scheme has the potential to be hugely successful and may provide an immediate cash injection.

Signing up to this scheme is not only beneficial for business, but also shows your employees you are willing to do whatever it takes to succeed.

By prioritising your staff, you will also breed a sense of loyalty further down the line. With the industry having notoriously low retention rates, by cultivating a sense of ‘we’re all in this together’ – you show your employees you care about their long-term wellbeing and job security, and in return, they’ll stay.

Moreover, keep connected to your employees; especially any furloughed staff. More often than not, employees can feel shy to ask for updates on the state of the business; for fear of ‘annoying’ the employer or simply fearing the worst. Remember to update your staff regularly on the state of the business – being transparent in these cases is far better for your company culture and is much less likely to breed resentment.

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ISSUE 36 / Out in the open

Exciting Exteriors

With summer in full swing and lockdown restrictions somewhat alleviated, many venues are looking outside to kickstart business once again. Research has proven that the virus is less likely to be contracted outside, so what a better time to redecorate, refresh and reinvigorate your outside space?

Here, we list some ways you can get your outdoor area in tip top shape for summer, giving your venue a new lease of life post-pandemic.

Planters

Pavement license

If your garden area is lacking natural features, garden planters are a fantastic way of introducing some greenery into your space. Adding plants to your outdoor area is also a great way to brighten up your garden on dull days (we know how British summers can go!) and can work to completely transform a space.

If your venue lacks enough outside space to cater to your customers, you can now apply for a pavement license. This involves placing seating or dining furniture on usually pedestrianised areas to combat the effects that the coronavirus will have had on your venue.

Dining With customers expected to spend more and more time outside over the next few months, ensuring that you have an adequate amount of good quality dining furniture is essential.

You should consider the look you are going for - industrial, rattan, wood effect – it should fit in with the aesthetic of your venue. Whatever you choose, make sure that it provides you with enough of that precious dining and seating space!

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Pavement licenses can also be used to extend outdoor spaces for those establishments who have seen a steady influx of customers since lockdown restrictions eased in July.

If you are granted a license, this will remain in place for a year up until 30th September 2021. To abide with the rules of the license, clear access routes on the road will need to be displayed, taking into account the needs of all pedestrians.

www.ontradeprogress.com

one

I n t e r i o r s

ISSUE 36 / 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. With further changes to the guidance being made regularly, please find here our updated guide on financial support from the GOV.UK website.

Coronavirus Job Retention Scheme:

Job Retention Bonus

Eat Out to Help Out

Unless you’re making a new claim for an employee who is a military reservist or is returning from statutory parental leave, you can only continue to claim through the scheme if:

Rishi Sunak has recently announced the Job Retention Bonus, a one-off payment to employers of £1,000 for every employee who they previously claimed for under the scheme, and who remains continuously employed through to 31st January 2021.

Chancellor Rishi Sunak has recently announced the ‘Eat Out to Help Out’ scheme, where restaurants will cut their prices throughout the month of August in a bid to kick-start the hospitality industry again.

• you have previously furloughed the employee for three consecutive weeks between March 1st and 30th June.

• you submitted your claim before 31th July.

Eligible employees must earn at least £520 a month on average between the 1st November 2020 and 31st January 2021.

For more information on the scheme, please go to page 8 to read our comprehensive guide.

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

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www.ontradeprogress.com

ISSUE 36 / Government support

Deferral of VAT Payments:

Retail, Hospitality and Leisure Grant Fund:

If you’re a UK VAT-registered business that deferred VAT payments between 20th March 2020 and 30th June 2020, you now need to:

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.

• 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.

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.

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

Business Rates Relief: You’re eligible for business rates relief 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.

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.

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: • • • • •

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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Live Lineup Avoid pitfalls of taking live entertainment outdoors.

With specific and clear official guidance on live entertainment, responsible operators won’t be hosting indoor performances or playing loud background music in their pubs and bars any time soon. The key word here, though, is ‘indoor’: we take the view that the guidelines don’t apply outdoors, and that it’s perfectly acceptable to stage live performances in spaces such as pub gardens.

Interest in staging events outdoors is reflected in the number of questions we’ve fielded from operators wishing to clarify certain points in the guidance before organising alfresco entertainment. And there are some interesting aspects of such events that have emerged, including where exactly performers should be situated in an outdoor setting, the matter of atmosphere, and, of course, the neighbours.

We’ve suggested that a band, for example, should perform as far away from the (socially-distanced) audience as possible, and ideally on a temporary stage or area that’s partitioned-off. While we understand that live music and alcohol make for a heady mix, we strongly advise that wherever possible, operators try to keep a lid on the atmosphere, so no DJs or MCs whipping-up the crowd, please.

And because many pubs won’t ever have used their gardens for live entertainment, they should consider the impact it will have on their neighbours. Notify those living nearby at least a week in advance, and apply for a temporary event licence in plenty of time.

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Written by Michelle Hazlewood.

A partner at leading licensing firm John Gaunt & Partners.

www.ontradeprogress.com

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

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INSUR ANCE SPECIALISTS

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