Issuu

June 2020

WELLNESS SERVICES THROUGH COVID-19 AND BEYOND

IN THE COMING WEEKS THE DRINKS TRUST WELLNESS SERVICES WILL PROVIDE HELP AND SUPPORT TO MEMBERS OF THE TRADE Guidance Helpline & Talking Therapies Sleep & Insomnia Mindful Drinking Program Find out more at: drinkstrust.org.uk/wellness

INSIDE: venues adapting • technology • marketing • design

BEING APART, BRINGS US TOGETHER

KOPPARBERG IS PROUD TO SUPPORT THE LICENSED TRADE CHARITY #TOGETHERWECAN

Contents 10 All the latest

hospitality news

4 Venues adapt during lockdown

22 Wellness support

from The Drinks Trust

24 Advice on business

interruption insurance

34 The importance of marketing

/barmagazineUK

38 Design inspiration @barmagazine

@barmagazine

www.barmagazine.co.uk

26 Helpful technology

© 2020 TGM Publishing Limited, The Goods Shed, Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

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Venues

Apt to adapt venues across the uK modify their operations to support the community and create much-needed income during the coronavirus pandemic

he Government has stated that some hospitality venues are to reopen at the beginning of July. According to research from Caterer.com, the UK public can’t wait to get back to their favourite eating and drinking establishments, and this could inject as much as £3.8b into the economy within a week of lockdown measures easing. So, while social distancing will undoubtably impact business, the future is looking brighter; there’s a light at the end of the tunnel, with summer trade in sight. Overall, this is positive news for the industry, however, until then, businesses will have to continue to adjust and get by. Since the nationwide lockdown was first introduced in March, an overwhelming number of bars, pubs, clubs and restaurants across the country have been powering through the crisis, adapting their operations to engage with customers, support the local community and key workers, and bring in some cash flow. In continuation of last month’s feature, we’re putting the spotlight on the inspirational venues out there and celebrating the creativity, strength and resilience of the on-trade. Many businesses have transformed overnight into community stores, stocking household food items for locals and the disadvantaged, while others are connecting with customers virtually, hosting Instagram Live cocktail masterclasses and all sorts of other exciting events. Let’s not forget about the surge in take-out and delivery services, which are providing imbibers with their best-loved tipples at home. As more people look to recreate the experience of their favourite cocktails indoors during the extended lockdown, Newcastle’s Mother Mercy bar has launched a special hotline to help the public get to grips with a makeshift shaker and a kitchen spoon, inspiring them to mix up delicious beverages using drink trolley must-haves, store cupboard essentials and easily obtained corner shop staples. The ‘Mother Knows Best’ initiative is led by Neil Donachie, brand manager for Fentimans and ex-senior bartender at The Savoy’s Beaufort Bar, and Luke Comer, one of the founders of Liverpool’s Present Company and market manager

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Mother Mercy cocktail

mac & Wild delivers bottled cocKtails Consumers can take a trip to the Highlands from the comfort of their sofa with Mac & Wild’s bottled cocktail creations, made using Scotland’s finest whiskies and spirits infused with locally-sourced Scottish herbs and botanicals. Showcasing provenance and traceability, the cocktails feature twists on the classics, including a Whisky Espresso Martini, Irn Bru Sour and Bobby Burns Manhattan. The tipples, the team say, are perfect for a good ol’ knees up at home, and are available to order via the Mac & Wild website.

of Samson & Surrey, who, together, bring their industry expertise and broad knowledge of making flavours work to help customers make beautiful cocktails from accessible ingredients and equipment. The personalised service, which can be used via

WhatsApp, answers any drinks questions within 30 minutes, from classic recipes, ingredient tips and cocktail trivia to helping with the best supermarket wine to pair with a meal. Customers can even text a list of ingredients in their fridge, kitchen

Venues

cupboards and garden, and Neil and Luke will come up with a bespoke cocktail recipe. Since its launch, ‘Mother Knows Best’ has had a huge response, from couples looking to create the perfect Negroni to accompany Netflix to flatmates looking for ice-cold spritzes for a garden BBQ. By far the most asked for recipe has been the Espresso Martini, for which Neil and Luke have the perfect hack, using a Nespresso machine and a secret tip to get that bar-quality foam. “Whilst the coronavirus closure is set to have a devastating impact on the hospitality industry, it has been inspiring to see lots of people gaining the confidence to be creative with cocktails at home,” says Neil. “We wanted to help by providing a fun and innovative way to answer any of those questions you’d usually have the opportunity to ask the bartender at your favourite bar.” The Red Lion in Ealing has opened its doors to the local neighbourhood in a temporary new role as a community store. Like all pubs, the venue is unable to operate in its usual manner, but licensee Edin Basic was determined to continue to serve the local community under full social distancing rules. “It’s not in my nature to stay closed and wait for this to blow over,” he says. “I had a strong desire to find a way to safely continue to serve my community. I spoke to my team, my business partners and my suppliers, and we decided that it was time to bring a piece of Italy back to Ealing again, so we went about opening the pub as a community store.” Building on Edin’s Italian contacts and connections, the store brings a touch of la dolce vitato to St Mary’s Road in Ealing with a range of focaccias with rosemary, red onion and extra virgin olive oil, which are freshly baked every morning. Italian nocellara olives, antipasti, Parma ham and a number of Italian cheeses are also on offer, as is a range of beers, including draught beer to take away, wine and traditional corner store items such as fresh fruit, veg and herbs from the local market and sourdough bread from the woodfire oven in the adjacent Santa Maria restaurant. “It has been so well received,” states Edin. “I’ve had lovely comments from my customers, and seeing them leave with a smile on their face is exactly what we all need right now.” Residents of the maritime outpost of Falmouth in Cornwall have also been treated to delicious food and drink from various local businesses, which have been smartly pivoting in order to deliver and support the community during the Covid-19 crisis. From clever collaborations to offering up discounts for NHS and key workers,

Homemade focaccia panini from The Red Lion

nightjar and oriole expand cocKtail delivery to Zones 1-4 and offer WeeKly priZe draWs The team behind award-winning London bars Nightjar and Oriole are rapidly expanding their cocktail delivery service in order to reach as many customers as possible. Now, the venues are able to deliver to Zones 1-4 on both Tuesdays and Friday, and a nationwide delivery partner is expected to be announced soon. Orders need to be placed by 5pm on a Monday or Thursday, and the drinks are delivered the following day. The range of cocktails are on rotation, with the offering featuring the likes of Nightjar’s Barrel-Aged Zombie and Oriole’s Hokkaido Cooler. Nightjar and Oriole are also offering weekly prize draws, giving customers the chance to win various boozy treats, from Asterley Bros aperitifs to Glenfiddich whisky. For every £5 a customer donates, one entry goes into that week’s draw, so if £50 is donated, the customer gets ten entries, meaning the more you contribute, the more opportunity there is to win. www.barmagazine.co.uk

Venues

the town’s united spirit and teamwork capabilities are shining through in truly inspirational ways. Falmouth restaurant Nude Canteen, which specialises in clean eating, has teamed up with Stones Bakery and zerowaste shop UnRap to create nutritious and sustainable food boxes, available for order. “What we absolutely love about Falmouth is the community spirit and neighbourhelping attitude,” says Jess Haynes, owner of Nude. “We wanted to do our bit. Working with the brilliant Stones Bakery and UnRap, we are delivering our Poké Bowls & #veginabox, which include local veg, eggs, sourdough bread, grains, dahls, Oatly milk, loo roll, DIY brunch kits and takeaway Nude Food, plus much more.” Another foodie initiative from Falmouth is ‘Nick’s Community Kitchen’, a lighthearted and community-spirited series of videos created by Nick Hodges, executive chef at the Greenbank Hotel. Filming every Monday, Wednesday and Friday via Facebook, Nick has been entertaining Cornwall with his live demos from his very own kitchen, often with the help of his children and wife. The videos have proved extremely popular, with lots of locals getting involved. On Friday evenings, the hotel teams up with West Country Fruit Sales, which is providing ingredients and offering a home-delivery service on boxes of food. From the south-west to the south-east, in Surrey, Robin Purnell, bar manager and assistant manager at The Cricketers On The Green, is offering consumers some at-home drinking inspiration with three simple cocktail recipes to provide the ideal accompaniment to a warm spring evening spent in the garden, terrace or on the sofa. For gin lovers, there’s the Tom Collins, a fruity 70s-inspired Tequila Sunrise, and, of course, the popular Espresso Martini.

The Red Lion’s community store

gaucho’s sunday roast home delivery service

Nude Canteen

www.barmagazine.co.uk

Argentine steak restaurant group Gaucho has modified its operations to now offer a Sunday roast home delivery service. Using Deliveroo, customers can order a roast dinner, which is delivered to their own home for £20 per person. A choice between succulent beef or spatchcock chicken is available, alongside a selection of gravy, seasonal vegetables, Yorkshire pudding and roast potatoes. Customers can also choose from a select menu of Gaucho favourites throughout the week. Dishes include premium cut steaks cooked to order, with a selection of sides such as chips with thyme salt, and mac & cheese and tenderstem broccoli, with chilli, crispy garlic and soy dressing.

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We want you to know we’re always open for pub and bar people, through good times and bad. If you’d like to talk just call 0808 801 0550 or visit www.licensedtradecharity.org.uk

Venues The Cricketers On The Green’s Tom Collins Robin’s recipes are available to view on The Cricketers On The Green’s Instagram page. The venue is also selling grocery boxes and delivering its Neapolitan-style pizzas and other best-sellers, including booze, locally. As expected, there’s oodles of creativity in London. A huge share of top bars and restaurants across the capital have remodeled their operations due to Covid-19. After closing its London Bridge and Broadgate sites temporarily, Bar Douro, an authority on Portuguese drinking and dining, has made a small selection of wines from its cellar available to buy and enjoy at home. Now, the business has announced the launch of its online Bottle Shop, with over 30 wines and ports exploring unique and interesting terroirs across Portugal. Through adapting to the current situation, the team is able to bring a taste of Portugal to homes across the UK, and allow a voyage through its key wine growing regions whilst exploring some of the interesting native grape varieties, such as Baga from Bairrada or Arinto from the Açores. On top of a collection of Portuguese wines available to buy by the bottle, founder Max Graham has curated a selection of wine boxes for everyone, from the novice to the expert, including the Classics box, Explorer box, Natural box and the Enthusiast, all available to order and enjoy in isolation.

Bar Douro wine

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curaTeD beer cases frOm lOnDOn’s TOp resTauranTs

The Duke Of hamilTOn serves The cOmmuniTy

On-trade craft beer distributor Biercraft and specialist lager brewery Braybrooke Beer Co have teamed up with some of London’s finest independent restaurants, including 10 Greek Street, BAO, Salon, Quality Chop House and Spiritland, to launch a weekly series of curated beer cases for customers to enjoy at home. To support the restaurants, each week a case of 12 mixed independently produced drinks becomes available for home delivery, with a portion of sales going to charity. Curated beer cases include Quality Chop House, Salon, Naughty Piglets, The Marksman, Vinoteca, and Sons + Daughters, to name a few.

The Duke Of Hamilton, an eighteenthcentury pub in Hampstead, which opened a year ago, had to close its doors due to the coronavirus outbreak, but is delivering home-cooked food to vulnerable people in the community. Examples from the menu include cauliflower and aubergine curry & lentil dahl, hake & smoked haddock fish pie, and sweet treats such as rhubarb & pear crumble with lemon. The venue has also been transformed into a fully-stocked grocery store, with fresh fruit, veg, dry goods, and special Dairy Grocery Boxes and Vegan Grocery Boxes. On the drinks front, there’s wine, gin and tonic and beer on tap to-go.

The cocktail aficionados at Brick Lane’s Cocktail Trading Company (CTC) have also recently launched a delivery service featuring new pre-batched cocktails – all created to work better in a reusable glass bottle. Designed to be served in a Highball glass, the cocktails include tipples such as the Hibiscus Collins, Apple Saffron Fizz and Hench 75. A selection of craft beer is also available. Each order comes with an uplifting note, a questionable joke, a

handful of signature monkey nuts and a QR code that links to the bar’s Spotify playlists. After all, it’s not just about the food and drink, it’s about offering the feel-good factor – something we all need a bit of at the moment. Times are still tough, but hopefully, come July, venues will begin to bounce back. Brits will be ditching the sofa and heading to their favourite haunts to enjoy the best of what UK hospitality has to offer.

MON KEY 4 7 S CH WA RZWA LD DRY GI N

M O N K E Y 4 7. C O M

HANDCRAF T E D BATCH DIST IL L E D UNF ILT E RE D

E N J O Y M O N K E Y 4 7 R E S P O N S I B LY

News

#Fair4hospitality Trade body UKHospiTaliTy calls on GovernmenT To be #Fair4HospiTaliTy wiTH THe laUncH oF iTs new campaiGn

overnment at Westminster, Holyrood and Cardiff must invest in a fair and timely return for hospitality this summer, for the benefit of local communities, peoples’ jobs, national wellbeing and the British economy, says UKHospitality. This is the central message of a new campaign launched by the trade body to highlight that businesses are ready to reopen in a safe and sustainable way, given the right Government support. With the Prime Minister setting out a roadmap for the sector to restart, and proposals emerging in Scotland, the #Fair4hospitality campaign outlines four primary areas in which Government can deliver for Britain and allow hospitality to play a leading role in the recovery. Wellbeing: Endorse the sector’s bestpractice protocols and risk assessments for a Covid Secure restart. Workers: Ensure the furlough scheme is retained at full rate for hospitality until businesses successfully restart. Communities: Regulate to provide a ‘National Time Out’ on rent payments for the remainder of the year and a solution to address debt and costs for business. Consumers: Cut the rate of VAT for hospitality businesses to help boost confidence and incentivise visits to tourist destinations. As a first step, UKHospitality has submitted its best practice health and safety protocols to ministers for endorsement, which emphasise that the sector needs flexibility to operate safely and should not be constricted by a onesize-fits-all approach given the diversity of businesses covered. The ongoing Covid-19 pandemic has had a devastating impact on the sector, with a 21% decline in hospitality trade in the first three months of 2020 as the industry moved into lockdown. In the second quarter of 2020, there has been a near wipe-out of trade; around a third of businesses believe they will never reopen some sites. Even while closed, the sector faces further costs – with no revenue and bills of up to £1 billion in rent and other overheads in the second quarter of the year.

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Kate Nicholls Kate Nicholls, UKHospitality chief executive, says: “Hospitality needs the UK and devolved governments to help us deliver for our customers, our employees, local communities and the wellbeing of the nation. We will be ready to restart (in England on 4 July and other parts of the country when allowed), but for the entire country to come together again after lockdown, governments must invest in a fair and timely return for hospitality and all

those who rely on it. “The Great British public deserve safe accommodation, eating and drinking out experiences, holidays and leisure time; the financial cost is a justified investment in our nation’s wellbeing and the future of the economy.”

STANDING BESIDE VENUES LIKE YOURS NDML

We’ve been working hard to protect and support venues like yours throughout this crisis. From commissioning industry leading INSUR ANCE SPECIALISTS barristers, challenging the insurers denying claims, to lobbying the government to do more to protect the night time economy.

NDML

We love this industry, and that’s why we’ve dedicated ourselves to protecting it, alongside our partners at the Night Time INSUR ANCE Industries Association.

SPECIALISTS

So if you’ve been let down by your insurer or broker, talk to our team about how we can protect your venue on 0344 488 9205, for a confidential review.

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INSUR ANCE SPECIALISTS

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

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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.

News

#Clockupthemiles for Hospitality Action Trade charity Hospitality Action is calling all cyclists, joggers, runners and walkers to collectively cycle, jog, run or walk 19,491 miles to raise funds to support hospitality workers facing ongoing financial and emotional uncertainty due to Covid-19. Fitness fanatics and newcomers are encouraged to participate in the 20,000 Mile Hospitality Challenge by cycling local lanes, jogging in the garden or roller-skating around the park, collecting sponsorship money as they go. The miles will be collectively clocked and logged online in an effort to light up the entire UK coastline – all in a socially distanced way. The challenge will start at 9am on 4 June at the virtual starting point, Domaine Evremond, Champagne Taittinger’s vineyard in Kent. Participants have until 6pm on 8 June to return to the vineyard’s virtual finish line, having clocked up over 19,000 miles between them. Each participant who raises over £150 in sponsorship will automatically be entered into a ‘Thank You Prize Draw’ to win one of 25 bottles of Taittinger Brut Réserve, with a luxury experience up for grabs for the top fundraiser. There will be a pasta supper the night before taking place on Instagram Live. Participants are encouraged to post snaps of their route and endeavours to share across social media tagging friends using #Clockupthemiles and @hospaction.

heineken uk introduCes swifty Heineken UK has announced the launch of Swifty, a new payment and loyalty app to help on-trade operators navigate contactfree reopening and adapt to likely postlockdown Government measures. Swifty has been developed in collaboration with The only way Togo specifically for pubs, bars and restaurants. The app allows operators to take orders on all food and drink menu items, incentivise visits and manage footfall digitally, without the need for physical contact with the customer. Swifty is said to support social distancing and hygiene measures and eliminates the need for physical contact at the bar by enabling customers to book a table, view menus, place an order and pay their bill directly from their smart phone. The app also allows operators to gather insights into their customers’ purchasing behaviour by monitoring peak sales periods, buying preferences and demographic information. Additional features to help operators get back on their feet include promotions and loyalty campaigns designed to encourage repeat visits, and a reservation management feature that enables venues to monitor and manage footfall by letting users reserve tables in advance.

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Consumers Could spend £3.8bn in hospitality in first week of reopening The UK public’s wish to get back, dine out or have a trip away could inject as much as £3.8bn into the economy within a week of lockdown measures easing, new research from hospitality recruitment website Caterer.com suggests. The survey of more than 2,000 people revealed that the majority of Brits (63%) are keen to support local hospitality businesses as soon as possible, providing the right safety measures are in place. Nearly half (42%) of people have a new-found appreciation of the sector and 51% are eager for hospitality businesses to get ‘back to normal’. Almost a third (31%) of consumers are planning to go to the pub within a week of being allowed to do so, increasing to over half (53%) in London, and 30% plan to dine out within a week of restaurants opening. The insights also show that 62% of Britons would feel comfortable eating in restaurants that occupied every other table only and 55% would rather hospitality businesses only allowed groups of up to four people per table. The survey listed several other consumer suggestions, spanning cleaning and hygiene, PPE and digital ordering.

Throughout May, Warner’s Gin and Healthy Hospo ran an initiative to support mental wellbeing in the hospitality industry during the Covid-19 pandemic. It funded virtual one-to-one sessions between hospitality workers struggling with their mental health and professionals from UK-based Business Mental Wellbeing and Me, Myself in Mind. A Facebook Live Daily Chat was set up by Healthy Hospo, where health and wellbeing experts, along with respected names in the drinks industry, including Warner’s co-founders Tina and Tom Warner, discussed various self-help related subjects, including sleeping better, nutrition, creativity, managing anxiety, exercise and opportunity in uncertainty. Gumtree Jobs has announced a new partnership with the Food and Drink Federation (FDF) to link displaced jobseekers with employers in their local area. Gumtree Jobs, which specialises in non-office based roles earning under £25k, will help FDF members in their search for flexible and longer-term workers with transferrable skills to fill in-demand roles, including warehouse and logistics, food processing and packaging and distribution. Members will be able to create bespoke, geotargeted listings and display campaigns for the specific jobs advertised.

NEWS

Budweiser Brewing Group UK&I launches ‘Return Your Beer’ platform Budweiser Brewing Group UK&I, part of AB InBev, has developed a new platform to support the on-trade with reclaiming excise on kegs that go out-of-date within the current closure period. The Government has committed to refunding the duty on any opened kegs that go out of date during the lockdown. However, until now, there has been no centralised system in place for outlets to do so, and the process for duty repayment has not been finalised yet. Through Budweiser Brewing Group UK&I’s Return Your Beer platform, developed with the support of global technology group Z-Tech, outlets can pre-register their details, and once the process is finalised, supply the relevant keg evidence which would provide HMRC with the ability to approve duty recovery. After following the correct procedures, this would allow customers to create empty kegs for return, proactively manage keg returns safely, and ultimately prepare for reopening. James Rowe, director of sales operations, Budweiser Brewing Group UK&I, said: “Return Your Beer provides a platform enabling outlets to create their account, record their beer waste and with the correct evidence allow us to support them in claiming their refunds. It will also provide safety guidance, proactive advice and relevant updates.”

HealtHy Hospo and BrownForman support Bartenders witH ‘lockdown lowdown’ Healthy Hospo has collaborated with spirits group Brown-Forman to launch a series of health and wellness webinars aimed at helping bar professionals around the world deal with the current situation and come out of it healthy and happy. The Lockdown Lowdown has been designed in response to the effects the Covid-19 pandemic is having on peoples’ professional and personal lives. To help equip bartenders, four digital workshops, covering topics from coping mechanisms to dealing with anxiety and stress, the benefits of good nutrition and how to maintain overall health and wellbeing, have been developed. Healthy Hospo has also curated a series of expert speakers for the workshops, hosted on Zoom, across three different time zones, in order to reach as many bartenders around the world as possible. The series kicked off on 18 May and takes place every Monday for Europe and Africa, Tuesday for The Americas, and Wednesday for Asia and Australia, for four weeks. The topics for the webinars are ‘Rest, recovery and opportunity’; ‘Coping with anxiety and stress’; ‘Boost your immune system with nutrition’; and ‘Reconnecting with the world’.

Reopening the kitchen after lockdown By John Whitehouse, chair of the foodservice equipment association (fea)

nce the lockdown is over, there will be plenty of people who want to party, which means kitchens will need to reopen, possibly very quickly. When it comes to that reopening process, here are some general points to consider. • Make sure to clean everything thoroughly before you start. • If you’re unsure about any appliance’s operational status, get it serviced, and if it doesn’t feel right, call an engineer. • As much as possible, check everything is in good order. • Treat equipment as if it was new. Follow the user manual, run through the start-up procedure, do a dry run, then start it up and run the machine. • Gas and electric equipment: check the appliance as well as the ventilation and interlock systems. • Water: for any appliance using water (beverage systems etc) run water through the system to flush out any standing water that might have been left in. • Refrigeration: after cleaning, turn on and check that it reaches the correct temperature before loading. • Warewashers: give them a run through on empty. • Light equipment: where possible and safe to do so, dismantle and give the appliances a thorough cleaning. • Grease management systems: recommission according to the manufacturer’s instructions. With external grease traps, if they were not emptied at lockdown, get in a contractor to empty them. Fill up bio dosing systems. • Waste management systems such as FWDs: recommission according to the manufacturer’s instructions. www.barmagazine.co.uk

News

New hospitality tracker sees first quarter sales drop 21.3%

#UKGrandOutdoorCafé to ‘restart’ the industry

The UK hospitality sector saw sales decline 21.3% in the first quarter of 2020 as the country moved into Covid-19 lockdown, statistics from the newly-launched UKHospitality Quarterly Tracker reveal. Combining data from all sub-segments of hospitality, the comprehensive analysis, undertaken by trade body UKHospitality and insight and data provider CGA, shows the impact of the Government-imposed lockdown on the industry. The drop in trading across the nation’s pubs, hotels, restaurants, bars, clubs and attractions in the first three months of the year is concentrated in March as figures show total annualised sales across the hospitality sector at £126.8bn, down 2.7% on the previous 12 months. The total value of the sector to the UK economy at the end of 2019 was £133.5bn. Kate Nicholls, CEO of UKHospitality, said: “At the end of December, the industry had seen year-on-year growth running at +3.9% – the turnaround has been dramatic and will only get worse in the coming quarter. “A continuation of business support is the only way to avoid a bloodbath of job losses and company failures in the hospitality sector, one of the UK economy’s jewels in the crown.”

Operators are being called upon to support #UKGrandOutdoorCafé, a campaign to safely restart the hospitality industry by transforming public spaces and streets into al fresco dining spaces whilst adhering to physical distancing. The campaign proposes that seating on pavements, squares and open spaces outside of restaurants and bars be permitted, and calls on Government to issue a directive to grant local authorities a temporary deregulation to allow tables and chairs outside existing hospitality businesses. The proposal requests that operators would be allowed the flexibility to extend their current licensing conditions and trading hours, with no additional fees charged and zoning regulations until September. With selected spaces becoming designated pedestrianized zones, the public can enjoy physically distanced meals and drinks with members of their household safely.

hospitality iNsuraNce Group actioN (hiGa) forms A new hospitality sector-wide action group has been established to hold insurance companies to account for policy pay-outs arising from lockdown and Covid-19-related losses. Hospitality Insurance Group Action (HIGA) is open to businesses that have been forced to close within the sector, including hotels, restaurants, bars, pubs, nightclubs and leisure businesses, if their insurance company is silent or refusing to honour policies relating to business interruption due to the pandemic and lockdown. Litigation law firm Mishcon has agreed to advise HIGA on the parameters of bringing a collective group action against a range of insurers. Mishcon has secured external funding to cover the policy review exercise and is working with Philip Edey QC of Twenty Essex Chambers. There is no cost for UK hospitality businesses to register with HIGA to have their existing business interruption insurance policy reviewed.

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chairmaN’s reserve iNvites barteNders to create their owN spiced rum Chairman’s Reserve rum has launched the Chairman’s Spice Lab, a programme designed to showcase bartenders’ abilities and understanding of the spice rum category. Open in ten countries – the UK, France, Italy, Belgium, Germany, the Netherlands, Greece, China, the USA and Saint Lucia – the Spice Lab will give three bartenders the opportunity to create their own limited edition of Chairman’s Spiced Rum together in St Lucia, to be marketed internationally in 2021. Bartenders must first register and present their project online. Those selected for phase two, the creation phase, will receive a Chairman’s Reserve spice kit containing six spices. Each bartender will be able to add a maximum of three additional spices to their rum, and is encouraged to promote it in their community. The best projects from each market will be selected for phase three and presented to an international jury of professionals. The three winning bartenders – one selected from Europe/Asia, one from the USA and one from Saint Lucia – will be chosen and invited to Saint Lucia in November 2020 to create their limited edition of Chairman’s Spiced Rum together.

“

BECAUSE QUITE FRANKLY THERE’S NOTHING ELSE LIKE IT “

Creating Rose Tinted Cocktails, since 1785 MADE WITH DISTILLED ROSE PETALS ORIGINAL RECIPE 39% ABV

News

Carlsberg UK and Marston’s merge Carlsberg’s UK and Marston’s PLC have announced a proposed deal to form a joint venture beer company in the UK, valued at £780m. Both companies will inject their brewing and distribution assets into the new venture. At completion, Carlsberg will pay up to £273m to Marston’s PLC, £34m of which will be a deferred contingent payment. Carlsberg will become the controlling shareholder, owning 60% of the joint venture, with Marston’s owning 40%. The Carlsberg Marston’s Brewing Company will have a strong portfolio of international, national and regional beer brands. Carlsberg’s brands include Carlsberg Danish Pilsner, Carlsberg Expørt, Poretti, Tetley’s, Somersby cider and the London Fields Brewery craft portfolio, as well as the UK licence for San Miguel, Mahou and the Brooklyn Brewery craft beer portfolio. The Marston’s portfolio includes Hobgoblin, Wainwright, Marston’s Pedigree and 61 Deep, and the company owns the Banks’s, Jennings, Ringwood and Eagle beer brands. It also has the UK licence for global brands Estrella Damm, Shipyard, Erdinger, Warsteiner and Kirin.

cointreau introduceS ukwide hoSpitality fundraiSing campaign Cointreau has launched #CointreauGratitude, a fundraising initiative to help support the local drinks community within the UK, who have been extremely affected by Covid-19, as well as donating an initial £30,000 to The Drinks Trust to kickstart the campaign. The initiative, which is running until the end of June, invites Instagram users from across the country to show their #CointreauGratitude by digitally passing a virtual orange on to friends they look forward to sharing a drink with soon and tag their favourite bar as a thank you to the team. Users simply need to ensure each post or story includes @Cointreau and #CointreauGratitude to trigger the donation. The orange tree, symbolic to Cointreau and very much part of the brand’s DNA, is seen as a token of generosity, strength, stability, wisdom and longevity, all of which, the team say, are all critical to support one another in the current circumstances. As well as donating £1 per post or story shared to The Drinks Trust, Cointreau will be matching all voluntary donations made by users themselves to the JustGiving Cointreau Gratitude page.

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Sky announceS £1 million adSmart Sme Support Scheme Sky Media, the advertising sales arm of Sky, has unveiled the SME100, a £1 million AdSmart SME support scheme, to help businesses survive the coronavirus pandemic. The £1 million funds will provide 100 small and medium-sized enterprises (SMEs) with TV advertising campaigns via AdSmart to support them during these difficult times. Businesses can nominate themselves or be put forward by their own customers. Creative execution of the ads will be supported by local creative agencies and through an exclusive partnership with Shutterstock, which will assist the 100 businesses by providing complimentary access to high-quality images, video and music to aid the creative process and effectively tell their story with engaging content. The campaigns will be delivered via AdSmart from Sky. The technology means a brand can reach households by postcode area, within a designated distance of their base, or by household makeup or lifestyle attributes that best suit their service. In only targeting audiences that matter to the business, brands can be assured that their advertising will be relevant, accessible and drive business results.

Scottish craft brewer BrewDog has launched limited edition 12 packs of its Punk IPA, with all profits donated to the Help NHS Heroes campaign, which provides NHS workers with on-site access to enough food for two days of nutritious family meals in response to the Covid-19 crisis. The packs, which are priced at £15, are available from BrewDog’s online shop from 6 May 2020. The partnership is part of a wider initiative by the brewer that began with its Punk Sanitiser, at the beginning of the coronavirus crisis. To date, BrewDog has donated over 250,000 units to charities and NHS services across the country, with plans to continue as long as it is required. Several famous bartenders from around the world who are currently working from home have come together to create a virtual cocktail, the Quarantine Margarita, to reinforce the self-isolation message in a light-hearted, uplifting way. The bartenders responded to a call by Ansis Ancovs, a global cocktail champion and Rooster Rojo tequila global brand ambassador. The video shows the whole mixology process, with the bartenders preparing and passing the cocktail out of shot to each other. Bartenders involved included Marek Posluszny from Poland; Mario Hofferer from Austria, Andris Reizenbergs from Latvia; Agnieszka Cieslar from Poland; Stefan Haneder from Austria; Vlodimir Buryanov from the USA; and Clinton Weir from Australia, amongst a few others.

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NEWS Heineken has developed a new pop-up website and online resource, The Pub Collective, providing the on-trade with advice, guidance and inspirational stories to support them throughout lockdown. Available to everyone, the platform includes all the latest Government advice, support and how to access it. It also guides pubs on how to hibernate their business and how to prepare for reopening, as well as free online learning resources and inspirational case studies from pubs that are adapting during these extraordinary times. Glengoyne Highland Single Malt Scotch Whisky has created a limited edition jigsaw puzzle, to be enjoyed as the perfect companion while savouring a good dram. The 500-piece puzzle, which features a special painting by celebrated Scottish artist John Lowrie Morrison (aka Jolomo), entitled ‘Spring Blossoms at Glengoyne Distillery’, oﬀers people the chance to unplug from technology and spend their new-found spare time in a diﬀerent way. It was created to celebrate the brand’s unique connection to time as Scotland’s slowest distilled malt, unhurried since 1833. A donation of £1 from each purchase is going to drinks charities The Drinks Trust and The Ben.

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THE WORLD’S 50 BEST RESTAURANTS PIVOTS TO 50 BEST FOR RECOVERY The organisation behind The World’s 50 Best Restaurants is replacing its annual ranking, awards and related events with a three-pronged campaign, entitled 50 Best for Recovery, to support restaurants worldwide. The aim is to provide tangible financial relief, as well as create and collate helpful resources for businesses as they emerge from the Covid-19 pandemic. With backing from S Pellegrino and Acqua Panna, the first pillar, the 50 Best Recovery Fund, will be utilised to support a range of non-profit organisations working in different parts of the globe to aid the survival and eventual revival of the restaurant sector. The 50 Best Recovery Hub, the second pillar of support, gathers content that offers advice, information and inspiration for restaurants, as well as for consumers looking to play their part in sustaining and rebuilding the sector. The third and final pillar is the Recovery Summit. It will be hosted virtually in September, with a focus on exploring how the restaurant world can thrive once again, featuring a range of events, including masterclasses, talks, case studies and interviews.

Diageo Learning for Life goes virtual Diageo’s employability programme Learning for Life has launched on a new Virtual Hospitality Academy to ensure its hospitality training can continue during the Covid-19 pandemic. Created and delivered by The Springboard Charity, the ‘Virtual Academy’ is open to new applicants who are looking to develop key skills in hospitality and improve their future employability, as well as over 2,000 individuals who have previously taken part in the Diageo Learning for Life programme across the UK. With the majority of the UK hospitality sector currently not operational due to lockdown, the Diageo Learning for Life Virtual Academy aims to encourage those at home to improve their skills and earn new certificates, which will help them to be at the front line of the recovery process. A first for Diageo, the programme will be fully delivered online and includes over 40 online knowledge, skills and training modules and webinars specifically designed by Springboard to support, motivate and alleviate isolation for learners at this time. Guest speakers from the industry will also host online sessions and each student will receive access to dedicated one-to-one mentoring and coaching.

LONDON ESSENCE SUPPORTS THE ON-TRADE WITH ‘CHEERS TO YOU’ Premium mixer brand The London Essence Company is calling on consumers to support the on-trade in these unprecedented times through its new campaign, which encourages donations to The Drinks Trust. ‘Cheers to You’ aims to inspire people to support the UK drinks industry by donating £10 to The Drinks Trust by texting CHEERS2U to 70212. Those who donate will be given the chance to win a years’ supply of London Essence products. London Essence has kickstarted fundraising eﬀorts by pledging £10,000. This, and further donations, will contribute to The Drinks Trust Wellbeing Initiative, which supports industry professionals to live healthy lives via counselling and other therapies. In a bid to help consumers elevate their drinking experiences at home, London Essence is also working with top TV bartender and pub owner Merlin Griﬃths to create a content series of pro insider tips and tricks for consumers and industry professionals alike to revert to during lockdown.

News

Brown-Forman United Kingdom officially launches Five steps to turning on a dishwasher after lockdown By Stephen KinKead, managing director of Winterhalter UK

t Winterhalter, we’ve put together a quick, simple guide to getting dishwashers and glass washers back up and running after an extended shutdown. In five simple steps, it shows how to turn the machine back on safely, avoiding damaging the appliance.

tHe five stePs are: • Wipe down the interior and exterior of the machine. • Take out wash arms and filters, rinse them and then refit in machine. • Top-up chemicals or reconnect lances. Fill water softener with salt if required. • Turn on water and electrical supplies. • Turn on the machine and allow to fill. The guide is available to download from the news pages at www.winterhalter.com/ uk-en/ and from the company’s social media channels. It also has advice regarding Reverse Osmosis machines, as well as procedures required to avoid the risk of legionella. If there is any doubt about the machine’s operational status, call in an engineer.

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Brown-Forman United Kingdom has established its own distribution company with full control of its operations for the first time in its history in the UK. This marks the end of an 18-year relationship with Bacardi and the closure of the Bacardi Brown-Forman Brands operation. For 150 years, Brown-Forman Corporation has built and nurtured alcohol brands, including the Jack Daniel’s Tennessee Whiskey family, Finlandia, Korbel, El Jimador, Woodford Reserve, Old Forester, Coopers’ Craft, Canadian Mist, Herradura, New Mix, Sonoma-Cutrer, Early Times, Chambord, BenRiach, GlenDronach, Slane and Fords Gin. Jeremy Shepherd, Brown-Forman, vice president, general manager, UK, said: “We now have the organisation to drive the growth of our brands in all channels across the country. The United Kingdom is the world’s fourth largest whiskey market in value, and American whiskey has significant growth potential in the UK. “The leadership of brands like Jack Daniel’s Tennessee Whiskey and Woodford Reserve Bourbon, along with our new organisation, gives us the perfect platform to significantly increase growth and relevance of the category with UK consumers.”

Grey Goose creates Global ‘House Pour’ video series for out-of-work bartenders Grey Goose vodka has announced the launch of House Pour, a new global video series featuring out-of-work bartenders from around the globe making cocktails that are close to their hearts. House Pour has been developed to lend a voice to bartenders impacted by Covid-19 closures, and help shine a light on the individuals who make this industry so special, as well as offer them paid work during a time when bars and restaurants remain closed. Each video, posted on Grey Goose’s social channels, features a swipe-up link to donate to three charities that are supporting bartenders during the current pandemic – the United States Bartender Guild, Tales of the Cocktail Foundation and Another Round, Another Rally. The video will conclude with the bartender making a toast to someone in the industry who has positively impacted them. The series kicked off on Friday 8 May, featuring NYC-based bartender A-K Hada of Existing Conditions, with subsequent episodes featuring bartenders from locations ranging from the United Kingdom and Italy to Toronto and France.

Wellness

Wellness support from The Drinks Trust UK trade charity the drinKs trUst increases wellness services to tacKle covid-19 needs and beyond

he Drinks Trust has been providing support, care and assistance to the drinks industry workforce since 1886. With the support of industry donors and numerous fundraising

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efforts within its community, the UK trade charity has recently completed a round of one-off ÂŁ250 financial grants to assist just under 2,000 of those who face loss of earnings as a result of Covid-19. Where possible, the charity will continue to support people financially in the months ahead, however, the emerging and likely long-term effects the current situation will have on the mental health and wellness of the community has led the charity to launch significantly increased wellness services. Covering key areas of wellbeing, the services will be delivered over an initial seven-month period until the end of the

year, although the intention is to increase the availability of the offering to meet the evolving needs of the drinks industry workforce. The services include:

Guidance Resident wellness coach and leadership coach Kat Hounsell of Everyday People will be delivering tips and tricks to care for your holistic health. With industry expertise and insight, she will apply her guidance to a community she has been part of for many years. Additionally, new online and downloadable content and guidelines will be made available for community members

Wellness

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to learn more about the ways in which to approach their wellbeing concerns.

TalkinG Therapies The Drinks Trust is making an initial investment of £80,000 to provide online video therapy services, provided by Dr Julian, an online and app-based therapy service. The service’s purpose is to put accessible mental healthcare into the hands of everybody in the drinks industry. Dr Julian has brought together a range of highly experienced therapists and psychologists, who offer psychological therapy through online video sessions and instantaneous text, that you can have on your phone, tablet or computer whenever and wherever you want. The service provides a secure and caring environment where they listen and treat you as the individual that you are, which in turn, allows you to focus fully on your health

sleep and insomnia TreaTmenT Although originally conceived as a service for those working late shift patterns and struggling with work-related stress, there is now an emerging need from the wider drinks industry as a result of work

For more information on The Drinks Trust, or to donate, visit www.drinkstrust.org.uk. If you require urgent support, call the helpline on 0800 915 4610.

uncertainty and decreased physical energy expenditure. The Drinks Trust is inviting 300 individuals to undertake a week-long sleep and insomnia assessment, with 150 then qualifying for a month-long treatment programme. The service is delivered by Sleepstation, the leading UK provider of sleep and insomnia treatment to the NHS, through app-based technologies and assessment tools, together with a live consultancy from trained sleep and insomnia specialist.

mindful drinkinG proGramme In June, The Drinks Trust will launch its first mindful drinking initiative. Partnering with Club Soda, the Mindful Drinking Movement, which has helped thousands of people to change their approach to alcohol consumption, the charity is ambitious to help its community to lead a healthy and productive career in the drinks industry. The mindful drinking course is open to anyone working in or furloughed from the industry who wants to change their

drinking by cutting down, stopping for a bit or quitting, for an initial period of three months from June.

helpline The Drinks Trust helpline was set up in 2017 and remains a core service to the drinks industry. The charity will be looking to help more people with increasing calls to its call handlers and, where necessary, refer them to therapists for counselling. This will also enable more people to seek the vital mental health support they may otherwise not be able to access owing to the lack of availability on the NHS and the prohibitive cost of private care. Ross Carter, CEO of The Drinks Trust, said: “Thanks to industry donor businesses, we are delighted to be able to offer our industry a greater range of support services at a difficult time. We hope that this is just the beginning of a broader wellness initiative. I urge you to complete the survey and to share it with your colleagues so we can build on these services.”

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Insurance

Act now Capital law’s Catrin povey offers bar operators adviCe on business interruption insuranCe

atrin Povey, who leads Capital Law’s insurance practice, says drink sector businesses that have been impacted by coronavirus should double-check their business interruption insurance policy and make a claim before it’s too late.

Catrin Povey

24 www.barmagazine.co.uk

Business interruption insurance is intended to cover financial losses where business operations have been interrupted because of unexpected events causing damage to the property insured. Yet, because most standard policies are designed to cover damage caused by events like fire, flooding or earthquakes, many bars have experienced difficulties in claiming and accessing business interruption insurance to cover the losses they suffered as a result of Covid-19. This doesn’t mean that business should automatically accept their insurer’s denial or assume that they are not covered. Each policy is unique, and whether a claim is possible depends on the exact terms of the policy. If the wording is ambiguous, the policy should be interpreted in favour of the insured. To limit exposure and contagion, Government first advised the general public to avoid pubs, bars and restaurants on 16 March, leading to forced closures on 20 March. This forced closure means that you may be able to make a claim through numerous policy extensions, such as public

emergency, Government or local authority action or denial of access. You may also be able to claim business interruption insurance if a confirmed case of Covid-19 has been found on (or within a certain perimeter of, depending on the wording) your premises after the virus was officially recognised as a notifiable disease, and provided that your policy includes a notifiable disease extension. This extension may be linked to a specific list of notifiable diseases not including Covid-19, which was unknown at the time the policy was drafted. In this scenario, the insurer is likely to refuse cover, but you may be able to argue that it hasn’t been specifically excluded either. These examples are not exhaustive as each establishment is in a different situation and each policy is unique. Now is the time to get your policy reviewed by a professional as most policies set out claims conditions requiring policyholders to notify them of an event “immediately”. There are also likely to be conditions requiring you to notify the insurer that your premises are vacant and to check them regularly.

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Technology

Flexible tech Bar operators turn to technology to help get them through the covid-19 crisis

he last few months have presented a tumultuous period of hardship and uncertainty for the hospitality industry as Covid-19 turns the world upside down. Businesses have had to adjust to the new, sombre climate, concentrating on ways to generate income to stay afloat. Sitting at the heart of the sector’s creativity and adaptability is technology. Online ordering, takeaway, click & collect and delivery services, although not new to hospitality, have been given greater attention, while connectivity, both with customers and the workforce, has become more important than ever. The comprehensive range of technology available, along with support from suppliers and manufacturers, can aid operators in their fight to survive the crisis and make their comeback. Since the Government-enforced lockdown began, venues have had to adapt rapidly, however, it’s not just a simple

26 www.barmagazine.co.uk

case of switching it up, points out David Bashford, Food Alert’s managing director. Ensuring food safety and health and safety guidelines are adhered to has to be a priority. Since introducing its free Covid-19 advice line, Food Alert has been inundated with enquiries about compliance relating to starting a takeaway or delivery service. In response to this, the team have created a bespoke package that uses Food Alert’s cloud-based food safety and health and safety app, ALERT65, so that all compliance activity, such as paperwork, checklists and training, is digitally stored centrally and can be accessed remotely. Technology has been employed to conduct virtual audits, as part of Food Alert’s takeaway and delivery package. The team carry out the audits by reviewing due diligence paperwork and a video inspection of operations, and a score report is provided focusing on the key elements of the Food Hygiene Rating Scheme, giving

an overall score and predicted rating, plus relevant coronavirus controls and recommended actions. “Systems such as ALERT65 bring a systematic and consistent approach while increasing the visibility of risk and where to take action, making it easy for operators to plan, complete and monitor regular compliance checks even during these challenging times,” says David. “Consequently, digital safety support tools are considered as a must-have, rather than a ‘nice to have’, as hospitality adapts to living with coronavirus for the long haul.” Access Hospitality, part of The Access Group, has responded to the changing needs of operators during lockdown through existing and new technology solutions and is providing guidance and reassurance across all areas of business with a series of guides to aid planning for reopening. From the offset, the company has been helping venues adapt trading models to offer click & collect, takeaway

Technology

Looking for easily adoptable and affordable apps that help you to make your staff’s lives that bit easier right now, as well as help you plan a brilliantly efficient business of the future, is a winwin.

Food Alert system and delivery options with its cost-effective website software, enabling businesses to keep some cash flow moving whilst providing valuable services to their local communities. Those that remain fully shuttered have been able to offer vouchers through Access Hospitality’s sister site, DesignMyNight, which can be redeemed once venues reopen. “Most recently, we launched The Big Brunch Lock-In, featuring cocktail delivery, DJ set, brunch recipe cards and discounts for use post-lockdown from some of the top bars and restaurants,” explains Henry Seddon, managing director of Access Hospitality. “The event also included a £5 donation to an NHS charity.” DesignMyNight has also developed a parallel website, named DeliverMyNight, which brings the best home bar experiences in London to the fore. From home delivery of the best cocktails, Sunday roasts or fondues to online events and www.barmagazine.co.uk

Technology

isolation inspiration, the platform is working with entrepreneurial hospitality operators to provide one of the most comprehensive and exciting listings websites available. Additionally, following the success of its guide to prepare for getting operational again, Access Hospitality has curated an e-book to address some of the concerns operators have about the impact of possible social distancing measures that may be applied. “Although many fear that the methods being discussed may be impractical and unviable, the e-book outlines technology solutions that could help adherence to some of the guidelines that are anticipated,” adds Henry. “It includes sections on automated call systems, bookings, pre-order, staggered arrivals and virtual queuing through to table layouts, order and pay at table, payment tools, events and marketing, as well as the technology that supports takeaway and delivery options.” Heidi Birkin, head of marketing EMEA at Deputy, which provides workforce management software to the hospitality industry, recognises that maintaining good communication with team members, particularly those currently on furlough or self-isolating, is vital. Doing so, she says, will help you to hit the ground running once it’s clear when some degree of normal business can resume. Heidi explains that it’s important to keep things simple in order to communicate regularly, and when necessary, quickly. “Today’s ideal scenario is having access to one dedicated app for everything work-related, states Heidi. “This includes all communication with the employer and team, in one place. While

Access Hospitality’s Henry Seddon

We want to help the food and beverage industry get back to some kind of normality.

Keeping connected via microsoft teams

Matt Rhodes

28 www.barmagazine.co.uk

Since the strict social distancing measures were introduced, collaboration and communication platforms like Microsoft Teams have seen a significant spike in usage. With over 75 million daily active users, businesses across a range of industries, including hospitality, have turned to Teams to help their employees stay in contact and work together during this uncertain period. As a Microsoft product, Teams automatically integrates with existing Office 365 programmes, like Outlook, giving customers immediate access to the services they rely on most. Featuring built-in conversation channels, Teams makes it easy for colleagues to contact one another and receive quick responses, acting as a temporary replacement for the informal workplace chat. Online meetings and conferences can also be hosted, with sophisticated calling features allowing participants to communicate in real time with video activated. Quiss Technology, a partner of Microsoft, supports clients in the adoption and implementation of digital technologies to maximise their business opportunities. Matt Rhodes, IT solutions expert at Quiss, explains: “Although this is extremely difficult for many bars, pubs and restaurants, it’s still important to keep in contact with your workforce and update them as announcements are made. Platforms like Microsoft Teams are essential, offering workers a central hub, where they can go to receive workrelated updates and keep in touch with colleagues.”

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10:47

Technology

we’ve witnessed the huge drop in the number of staff shifts scheduled in bars, pubs and restaurants, it’s clear dedicated workforce management apps continue to be relied upon for communication and collaboration.” When things are moving quickly, the team at Deputy advise having a central noticeboard that keeps everyone in the loop. “A ‘newsfeed’ feature, much like that on a social network but within a workforce management app, is not only a great way to keep in touch with all of your team about latest developments, it also can be used to collaborate and share resources during this time,” continues Heidi. “For example, it’s easy to post and watch videos through the app, allowing you to record updates or post training videos, helping

Online ordering technology will help put hospitality businesses in a better position to recover and adjust their operations accordingly to become more agile to unforeseen challenges. staff maintain knowledge and build new skills. This is an incredibly testing time, but from a technology perspective, it’s a great opportunity to get up to speed on new innovation. Looking for easily adoptable and affordable apps that help you to make your staff’s lives that bit easier right now, as well as help you plan a brilliantly efficient business of the future, is a win-win.” In these turbulent times, operators must use technology to creatively differentiate themselves from the competition, whilst also focusing on profit maximisation. This is the view of Leonardo Lucatorto, head of operations at Natta, the London-based voice and app agency. “This often means avoiding reliance on costly and generic third-party platforms and substituting them with branded apps. Virtually everyone has a smartphone in their pocket and knows how to use it well. For these reasons, iOS and Android apps are still the best enabling technology for takeaway services.” For

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Online Ordering technOlOgy can help venues with recOvery UK-based food tech start-up ePOS Hybrid is helping businesses in the hospitality sector weather the devastating impact of coronavirus with its suite of online ordering, delivery management and driver-tracking tech. The firm believes that a switch to digital will empower more hospitality businesses to serve the home delivery market, generating extra revenue and allowing them to retain staff and cover overheads. The fully-integrated epos platform offers a range of point of sale products, designed to reduce costs, streamline operations and elevate the customer experience. The ePOS Hybrid online and mobile app products allow customers to browse menus, order and pay online, directly with the establishment, cutting out excessive third-party commissions. Business owners have full visibility of all of the orders direct from any smart device, removing the need for any expensive upfront costs for hardware equipment. “We’re facing unprecedented times with the impact of the virus hitting hospitality businesses across the entire world,” says Bhas Kalangi, founder and CEO of ePOS Hybrid (pictured with head of growth Andrew Gibbon). “This impact will be felt across the sector for months to come, so we must react and move forward together as an industry. “Online ordering technology will help put hospitality businesses in a better position to recover and adjust their operations accordingly to become more agile to unforeseen challenges.”

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operators looking for something new, Leonardo suggests Alexa voice apps for food delivery. “With 25% of UK households having a smart speaker at home, and with virtually no restaurants or delivery companies on the platform, Alexa currently offers restaurateurs virgin territory to stand out from competition, increase brand awareness and acquire new customers.” As the UK lockdown starts to ease, technology will be helpful to adapt to social distancing rules and provide a much-needed sense of safety for customers and staff. An example is phone-to-table apps for smartphones – both a great differentiator and an efficient way to ensure Government guidelines are respected. Natta has recently launched a suite of apps designed to help restaurants, pubs and bars respect social distancing and get back to profitability. “We want to help the food and beverage industry get back to some kind of normality,” says Natt founder Jon Sprank. “Our order and pay at the table will help social distancing as restaurants and bars are allowed to reopen. Order and pay at table will fast become the new normal.” As we move further and further into a digital world, technology has never been so important, particularly for hospitality businesses. Whether utilised in full during lockdown or when venues reopen their doors, it’s clear that those that invest in the right kind of efficient tech will reap the benefits, both in the short and long-term, and, in the process, keeping their teams and customers safe.

Natta voice technology

Helping customers use their own devices for ordering, making some simple operational changes to limit any perceived unnecessary hygiene risks and, crucially, communicating those changes well to customers will be key to helping rebuild consumer confidence and ensuring the sector recovers as fast as possible. Customers to rejeCt ordering kiosks due to Coronavirus fears New research released by mobile order and pay provider Wi5 shows that nearly twothirds of UK adults (61%) say they will avoid using touch-screen kiosks to order food and drink in hospitality venues once the lockdown measures are lifted. Instead, 59% of respondents to the survey agreed they would now be more likely to use their own mobile to order and pay from a table than before the crisis took hold. Of those who said they’d avoid using a touch-screen, the number one reason was “not liking the thought of touching a screen used by so many other people before touching my food”. The research found that over half of respondents said they were likely to return to fast food (59%) and casual dining restaurants (51%), pubs and bars (51%) and cafés (58%) within weeks of venues reopening. The findings provide hospitality operators with some clear guidance on what customers will be looking for in order to entice them back to venues reopening their doors. Gavin Peters, chief marketing and strategy officer for Wi5, says: “These results clearly show how customer behaviour in hospitality will change after the lockdown ends, with ordering kiosks likely to be seen as too much of a hygiene risk for most customers. “Helping customers use their own devices for ordering, making some simple operational changes to limit any perceived unnecessary hygiene risks and, crucially, communicating those changes well to customers will be key to helping rebuild consumer confidence and ensuring the sector recovers as fast as possible.”

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Marketing

Clever communication EffEctivE markEting can hElp opErators crEativEly connEct with customErs and attract tradE oncE lockdown EasEs

t has been just over two months since the UK Government ordered hospitality businesses to close and we entered a new, strange environment of uncertainty. Understandably, many operators continue to be consumed by very practical and valid concerns such as financial aid and retaining staff, as well as considering what the future might hold. However, it’s important to look at different reopening scenarios and build plans to drive revenue. Marketing has a huge role to play within this. Venues can creatively engage with consumers using various platforms of communication, from websites and SEO to social media, mobile technology and more. This, in turn, helps the brand and business stay front-of-mind and encourage trade once lockdown restrictions are lifted. Hannah Clark, associate director and head of social at Me:Mo Media, suggests that, for operators who currently have no revenue stream, this downtime is a good opportunity to work on a future marketing strategy. “Analyse who your target audience is – does this match your actual audience? If not, how do you get from A to B? What are the key USPs of your business, and are they being communicated to your audience? What marketing channels are being used and to what effect? There is a rare pocket of time here for operators to sit back and take stock, and consider what needs to be changed in the future.” Hospitality is a competitive sector, so venues need to stay front-of-mind with

34 www.barmagazine.co.uk

“We are all only human, and showcasing what you’re going through as a team and company will give your business a relatable edge when you become operational again.

customers to ensure they are visiting from day one of reopening, explains Hannah. “In the absence of being able to physically engage with customers coming through the doors, this can be done via awareness campaigns activated through relevant marketing channels. There has been so much fantastic innovation coming from the industry, from revenue-driving initiatives such as the development of delivery kits and e-gift vouchers through to less salesdriven work like sharing consumer-friendly versions of recipes to remind customers of your USPs. These are all fantastic examples for keeping customers engaged with a brand and to remind them of why they were a customer in the first place.” The public are feeling worried about the threat of Covid-19 and the mixed messages being sent out by a myriad of different sources. Therefore, it’s important, at this time, to not only engage effectively with your audience, but to reassure them. “In particular, when thinking about phased reopening, customers will want to know the additional health and safety precautions being taken by an operator,” Hannah continues. “Different channels should be considered here to communicate the work you’re doing to ensure you follow good hygiene. Customers will also want to know when you’re going to reopen and what this might look like. If you are planning to launch takeaway ahead of restrictions being fully lifted or planning a menu change, it’s key to communicate this to your customers so they know what to expect when they are

Marketing

able to visit you again.” Social media is one of the most efficient digital marketing tools outlets can use to increase their visibility during this period of social distancing, as it allows them to engage directly with customers in their homes. “The key is creating engaging content, as the more likes, comments and shares a post receives, the more people see it,” states David Miles, senior whisky specialist, Edrington-Beam Suntory UK. In recent weeks, David and the team have seen an impressive number of bars and bartenders successfully host cocktail tutorials and online tastings, giving customers the opportunity to make their favourite serve themselves. “This has worked brilliantly, and I encourage those who haven’t already done it to give it a try.” David also emphasises the importance of staying on top of the latest trends and capitalising on this where possible. Last month, Edrington-Beam Suntory UK whisky specialist Lucy Morton spotted that the Korean Dalgona coffee had gone viral on TikTok. Off the back of this, she created a Courvoisier cocktail version, and now everyone’s giving it a go on social media. “Jumping on trends such as this can provide outlets with the chance to capture the attention of consumers who are keen to get creative at home,” he explains. “Being able to directly connect with your customers in this way helps to create a relationship that consumers will value, allowing outlets to become a notable influence.” Recognising the importance of driving awareness in order to drive footfall, UK nightlife comparison site DesignMyNight has helped countless businesses successfully tap into an engaged audience. The platform offers thousands of avenues where a venue or event can target potential customers dependent on a vast variety of factors, like specific areas and cities, to USPs ranging from ‘bottomless brunch’ to ‘Sunday roasts’. During the current closures, Leighanne Bent, marketing and

PR manager for DesignMyNight, advises bars to use what is available to them to remind and update customers on what they’re doing – whether that’s planning for a safe reopening, fundraising via vouchers or helping out communities with various projects. “We are all only human, and showcasing what you’re going through as a team and company will give your business a relatable edge when you become operational again.”

Many facets make up digital marketing, from relationships with affiliates with a strong Google rank, such as DesignMyNight, to social media, video marketing and SEO. Leighanne suggests considering user-generated content (UGC) in the strategy. “Many bars and venues are veering away from a dependence on professional images, filing their social media feeds and with images captured from customers’ phones,” she points out. “If you

arc inspirations invEsts in markEting Now more than ever, it is important to stay connected with customers, and digital channels are central to communication. Arc Inspirations has recently relaunched its website and revamped its social media channels to communicate more directly to people from a brand perspective; all Instagram accounts have been merged to be brand-focused, rather than individual venue accounts in different regions, helping to align activity and messaging. Arc’s bar development manager Mark Austin has created a range of serves tapping into current consumer trends, providing tips and guidance virtually to customers so they can create professional, great-tasting drinks to be enjoyed at home. For the team, it’s also about creating a sense of community. Digital initiatives include live interactive sessions such as speed round quizzes for customers hosted by BOX via Zoom, and hosting social media polls where consumers can vote for the recipes they would most like. “We also look to make the most of user-generated content across digital platforms to foster a sense of community. Continuing with our regular competitions for brunches or drinks that can be claimed when we reopen the doors, means we can ensure customers have something to look forward to in the future.” www.barmagazine.co.uk

Marketing

have permission to repost quality images of your venue, it’s an easy win for a lot of reasons. It’s a fantastic way to interact with your customers and it will help encourage location and handle tags in future posts, which is basically free marketing for your venue or bar.” The RA Group, a collection of specialist food and guest services companies for the hospitality and leisure sectors, has launched a host of new initiatives during the lockdown, including hosting daily webchats. “The webcasts can either be joined live or watched at a later date, and we quickly found that our network; clients, furloughed staff and direct customers, really got on board with the sessions,” says Gavin Gooddy, the group’s marketing director. “Each of the live sessions is interactive – be it a panel discussion, a masterclass such as a virtual wine tasting or a cook-along session, meaning we can really have some fun with the sessions, keeping people at home inspired. They have also provided great content to use across social media, newsletters and on our website, which has kept us at the forefront with our network.” Alongside its webcast series, the RA Group has found that wider and more direct PR and social media is crucial to its different operations during the pandemic. “Although marketing may be a secondary consideration and a luxury for some, it’s key that time is invested here to ensure businesses restart on the strongest footing possible,” advises Gavin. “We’ve been pushing out food and cocktail recipes that have been adapted to be suitable for consumers. This has come from a Group level but also some of our fantastic individual restaurants – be it our chefs or head bartenders – which helps to keep up awareness of our businesses while also reminding customers of what they can expect when they are able to visit once again. We’ve also been profiling different people within our business, looking at a number of topics, such as what customers might want to see when restrictions are eased, and celebrating some of the fantastic talent within the industry and our business with our ‘Lockdown Legends’ campaign.” For hospitality venues, the different marketing options are vast and exciting. It’s about being personal and creative – connecting with customers in helpful, inspiring and innovative ways. As well as looking at the ‘now’ and remaining in the spotlight, it’s important to anticipate what the future might bring and how marketing can support business success.

36 www.barmagazine.co.uk

Although marketing may be a secondary consideration and a luxury for some, it’s key that time is invested here to ensure businesses restart on the strongest footing possible. staying rElEvant whilst still bEing sEnsitivE is kEy, says cwf Jessica Smith, marketing executive for Continental Wine & Food (CWF) identifies that marketing is more important than ever as we make our way through these unprecedented times. Screen time is at an all-time high and staying relevant whilst still being sensitive, she says, is key. Continental Wine’s Straw Hat wine range proudly ran an ‘NHS Hero’ campaign in April on the brand’s social media pages. It encouraged people to nominate someone they knew who worked within the NHS to enter a prize draw to win one of six bottles of The Straw Hat British Wine. “We found this was a fun, uplifting and interactive way for people to get recognised for their hard work, and the brand was gratified to give something back to these hardworking, inspirational followers,” explains Jessica. “The campaign was a big success for us as our followers were both keen and proud to nominate their friend or family member for a small gift of recognition.”

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Design

Post-lockdown design Designers anD suppliers share iDeas, preDictions anD tips on how to reopen safely with a ‘wow factor’ that lasts. Milly richie reports

s the UK slowly starts to reopen, people are waiting in anticipation to reignite a social life beyond the realms of Zoom. However, with the easing of lockdown comes new measures to maintain a safe and gentle reintroduction to the outside world. Social distancing will remain a part of our lives for a while, and come July, hospitality venues will need to be fit for business. Clever interior and exterior design is paramount to the process. Not only will a well-thought-out, operationally safe yet eye-catching space make customers feel at ease, it will help outlets stand out from the crowd and entice customers. Abi Perry-Jones, creative director of hospitality design studio Jones AD, is embracing the challenge this new world

38 www.barmagazine.co.uk

presents. She is optimistically looking forward at what it could mean for the industry and how best to make it work. “To draw people back into hospitality venues, it’s vital to show that care has been taken to follow guidelines and that new operational procedures are clearly communicated and understood. Alongside this, some creativity will be needed to get the look and feel of the space just right. To ensure that the customer has a really great experience, functionality needs to seamlessly blend with the design.” To adhere to social distancing guidelines, Abi recommends the use of screens to optimise space and create safe, personal booths. Already a common and well-liked layout for many venues, they are easy to create and make attractive. “Semi-private

and private dining spaces will also be popular and can be formed with screens comprised of modular panels, allowing the operator to adapt the screening to suit different spaces and party sizes, while also having the benefit of easy storage and movement,” the designer adds. “With this, we predict a rise in the use of fabric from ranges which are hardwearing, easy to clean and have antibacterial properties.” Outdoor drinking and dining areas are likely to be the first spaces to be cleared for use when venues can finally reopen. Fortunately, we’re entering the warmer months, so maximising their potential is crucial. “Repurposing more external space makes good business sense – gardens, car parks and even compounds can be used and become operational destinations in

Design

their own right,” points out Abi. “We’re excited by the potential for external covered seating zones, bookable for small groups. These could be pods, pergolas, booths or screens – to really elevate the customer experience and minimise customer traffic flow around the external space. Each could include its own heating, lighting, sound and visual systems, with direct communications to the bar to place orders.”

To ensure that the customer has a really great experience, functionality needs to seamlessly blend with the design. With ongoing anxiety around how to return to normal, or more likely, what the new normal will be, hospitality businesses are in need of advice on how to reopen their doors safely. The current Government advice on how the industry should proceed in the upcoming months is vague, so Design Equals decided to step in. The team of creative design experts are providing businesses with support and advice specific to proceeding forward under social distancing guidelines, looking at what to change; what is worth investing in for the long run; and how to maintain ‘wow factor’ with these new regulations in place. There are three packages for businesses to choose from, each offering different levels of guidance, addressing safety, space and style. The entry-level ‘Help Hospitality Heal’ box is an extensive guide on preparing and prioritising your space for reopening, with access to a one-to-one consultation

twilight trees creates a new flexible solution for post-lockDown hospitality neeDs An easy and stylish way to spruce up a space while maintaining social distancing is with bespoke screen dividers. Interiors company Twilight Trees is bringing a natural aesthetic with the launch of its new Living Spaces Screens, made of protective safety glass and foliage arrangements. The one-meter-wide screens can be used independently or in flush-fitting rows, serving either as branded wayfinding and information devices or as spatial and table dividers to create protective zones around customers. The safety glass is said to be easy to maintain and clean, and can be curated to fit a venue’s desired branding with LED lights and hand-crafted arrangements. “Our conversations with operators tell us that they are looking for solutions that will allow them to reopen while inspiring confidence in customers and without killing the look and atmosphere of their interiors,” says Susie Reid Thomas, founder and creative director of Twilight Trees. “Our new Living Space range ticks all those boxes and more. The screens answer safety concerns, whilst at the same time allowing businesses to be front-facing and ready to go at short notice by using aesthetically-pleasing interventions that don’t impact on existing space and enable greater numbers of covers. Customers, meanwhile, will be given an instant feeling of confidence right from the front door.” www.barmagazine.co.uk

Design

Motorbike thrills

Outdoor seating zones at The Old Clock Inn

Our key message to outlets is whilst your doors are closed, be open to change. with a designer to discuss space, costeffective solutions such as revised use of seating arrangements, flow of operation safe spaces and flexible partitions for creating safe distancing. The full-service support kit, on the other hand, is a fully personalised business solution. Customers will receive three meetings with a Design

2020’s restaurant & bar Design awarDs postponeD Due to Covid-19 and the unexpected closure of hospitality venues countrywide, the 2020 Restaurant & Bar Design Awards have been postponed. The final entry date is now 21 June, giving business owners more time to adapt and fulfil their potential under the current circumstances. The shortlist will be released the week of 27 July.

40 www.barmagazine.co.uk

Equals team, specifically selected with skillsets considered to the venue type. Finally, for those wanting to keep abreast of the latest guidance and advice regarding Covid-19, there’s the ‘Back to Business’ subscription box, which features research and examples from European countries which are reopening establishments with new laws in place. “The industry has been hit hard, but we can’t dwell on that now. We can only be ready to welcome guests back through the door and for them to feel safe when they return,” says Katie McCarthy, founder and design director at Design Equals. “Our key message to outlets is whilst your doors are closed, be open to change.” With lockdown and the literal closing of our venues doors, now is the perfect time for a refurbishment. Reestablishing and maintaining ‘wow factor’ could seem difficult and expensive. Cost-effectiveness has never been more valuable as business across the country as struggling to keep

British lighting designer Gwyn Carless has released The Café Racer Collection, a new range of personalised luminaries inspired by the 1960s British rock and biker scene. Crafted the Derbyshire studio, the pendant lights are available in a range of colours, and can be personalised in many ways, whether it’s with a name, famous saying or company logo. Each luminaire features an Edison-style, energy-efficient LED Calex light bulb, which emits the warm glow of a filament bulb, but unlike traditional bulbs, won’t drive up energy bills or carbon emissions. Jeff Fuller, director of Gwyn Carless at The Light Yard, says: “In this collection, we wanted to pay tribute to the rebellious Café Racer motorbike subculture while creating some seriously cool lighting in the process. Style was a massive part of the Café Racer scene, and icons like Steve McQueen set the trends throughout the 60s. It was the absolute epitome of cool.”

up with the changing times. Danny Malone, sales director of design company Ceramique International, shares his thoughts on revamping venues on a budget, and how small changes, such as tiling, makes a big impression. A simple yet effective method of completely transforming a space is by starting, literally, from the bottom up. Tiling presents an endless catalogue of opportunities for creative expression and brand association. Geometric patterns and bold colours are very much in, Danny shares; an arty yet minimal style which blends the traditional with the playful. “Some of our favourite bar schemes in the

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Design Support from Design Equals last 12 months have used bold, colourful, bespoke patterns created by the designers themselves,” he explains. “These designs can be made using unglazed Victorianstyle tiles or with pre-mounted mesh back mosaics, such as Stone Glass by Onix, for easy installation. The bespoke nature of designing in this way allows a designer to create the exact look they want – the style, the colours, and sometimes even incorporating typography – all in the knowledge that bar-goers won’t find the same flooring designs at another venue down the road.” Recently, the team at Ceramique International have seen an increase in requests for external wall and floor tile options. One key hospitality design trend, Danny explains, is the use of realistic stone and slate effects in large slab formats. “We have also witnessed a growing demand for colourful patterns for external flooring, with beer gardens and roof terraces now appearing to be receiving just as much attention as the internal décor. For internal areas, wall tiles in traditional handmade Moroccan Zellige-effect have been extremely popular in both square and rectangle formats.” Although personality is a winner in creating a stand-out style, attention must be made to the safety and durability of the tiles, making them a long-term investment. “It is key to check with a supplier that the product you are specifying is suitable for your specific needs in any given area,” advises Danny. “For example, it’s important to consider how it will wear in high-traffic areas, whether it is easy to clean and maintain, and whether it has a high enough anti-slip grading to ensure safety.” As the UK moves into a new way of going out, there is clearly a great deal to consider. Operators need to take a mindful and holistic approach. Through design, venues can comply with social distancing regulations whilst creating rich and personal social experiences for customers.

42 www.barmagazine.co.uk

Booths used in one of Jones AD’s designs

When it comes to the long term appeal of a space, durability is as important as style.

Cameron Design House makes faCe sHielDs for tHe nHs In response to the coronavirus crisis, London-based lighting manufacturer Cameron Design House has turned over production in its workshop to manufacture free protective face fields for the NHS and care workers. Just one week into the project, the team had delivered 2,000 face shields to 30 London hospitals. Now armed with a new laser cutter, they’re increasing production to meet the 60,000 requests UK-wide, and are appealing for local volunteers to help from home.

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