Bar Magazine May 2020

May 2020

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Contents 12 All the latest hospitality news

SQUARE SCREEN

4 Bars and pubs adapt in incredible ways

24 Bar’s first Square Screen event takes place

28 Access Hospitality’s advice for planning ahead

30 On-trade professionals turn to digital training

/barmagazineUK

@barmagazine

@barmagazine

www.barmagazine.co.uk 34 Distilleries switch to

producing hand sanitiser

© 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

Think outside the box Bars and puBs adapt in creative ways in light of the covid-19 shutdown

W

e find ourselves washed up, bleary-eyed and dizzy, in the midst of a global crisis. The latest lockdown laws imposed by the Government at the end of March have resulted in the battering down of hatches to all of the UK’s hospitality venues, from neighbourhood pubs through to high-end cocktail bars and premium nightclubs. With what seemed like all prospects cancelled until further notice, businesses have had to get creative. As a united industry, the on-trade is keeping calm and carrying on (at a safe 2m distance) by bringing the best drinking and social experiences straight to consumers’ homes.

With most of the country in isolation, there has never been a better time for people to show their favourite venues

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The Sun Tavern’s Quarantini Kits

Venues

coupette offers at-home cocktail inspiration London bar Coupette has teamed up with The Whiskey Exchange to create a bespoke cocktail bundle so Londoners can make a world-class cocktail at home. Designed by head bartender Andrei Marcu, the cocktail, entitled Harvard Drop Out, features three simple ingredients – Courvoisier VS Cognac, Croft Triple Crown Port and Tio Pepe Palomino Fino sherry – all of which are available in the bundle.

Harvard drop out 30ml Courvoisier VS Cognac 50ml Croft Triple Crown Port 10ml Tio Pepe Palomino Fino sherry Pour into mixing glass, add ice and stir.

Strain into a small coupette glass and garnish with orange peel.

Callooh Callay cocktail

Andy Kerr

some love. The internet has made this almost effortless, with many businesses setting up online voucher schemes, often with generous discounts. Establishments are also making the most of social media, reaching out and engaging with their local communities. Live streaming has become commonplace, not only recreating a nightlife vibe, but producing new, entertaining ways for people to connect.

Pub quizzes, in particular, are the thing of the moment – a brilliant way of linking friends, family and colleagues and offering some light relief and enjoyment in what feels like a dark and lonely time. Various venues are broadcasting their take on the virtual pub quiz, keeping Brits clued up at their kitchen tables. Some are even offering prizes. The Pembury Tavern in London, for instance, is hosting a quiz every Monday at 7pm, giving out a £20 bar tab to be redeemed once the pub reopens.

Sociability is at the heart of hospitality culture. Multiple clubs have been streaming live DJ sets from living rooms, creating funky and cheerful stay-at-home discos.

Revolution is posting weekly live sets from DJs around the world to bring the rave to the UK’s isolating public.

Bristol wine bar Kask, on the other hand, has started hosting virtual wine tastings.

Instead of rescheduling its upcoming event, Kask delivered the wine and cheese samples to peoples’ homes. Via Zoom, they connected with guests and a wine expert hosted as normal. Being unable to leave the house can feel depressing, but the power www.barmagazine.co.uk

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of the internet means we don’t have to give up on our social lives, or stop trying new things.

London’s specialist whisky bar Milroy’s of Soho has taken the same approach of not letting the current situation ruin plans. The team have launched a ‘Drams-to-your-Door’ delivery service, releasing their whiskey collection into the outside world. Milroy’s is also offering home tastings for all levels of whiskey enthusiasts and can be contacted for one-on-one consultations. Like many others out there, they believe that there has never been a better time to pursue a passion, so if whisky is your drink, why not treat yourself and learn from the best?

UK imbibers will, without a doubt, be missing their cocktail fix. A huge share of venues, including some of the country’s top bars, are offering customers the chance to recreate their favourite tipples at home.

London Cocktail Club is unveiling trade secrets with livestreams from bartenders’ kitchens, sharing recipes and tricks to make the perfect quarantine Daiquiri, while the ‘Virtual Artesian Bar’, hosted by bar manager Anna Sebastian, is posting short videos of the venue’s best cocktails, simplified for ease and accessibility.

While some are happy to create their own cocktails at home, with the help of the mixology experts, others want to indulge in a ready-made concoction. Bringing the booze to the people has become the new and only way of drinking. Renowned cocktail bars across the capital and beyond are delivering pre-mixed drinks straight to customers’ doorsteps. From Heads + Tails’ 500ml bottles of smoky Negronis and Old Fashioneds to Laki Kane’s famous spiced dry rum in signature tiki mugs and Map Maison’s bottled classic libations with a cheeky twist, the list of venues providing this service is extensive.

As one of the first to jump on the cocktail delivery bandwagon, Hacha is pioneering this alcohol-fuelled movement, ensuring the public won’t have to go without its award-winning Mirror Margarita, even in

mr lyan’s Bottled cocktails

Map Maison pre-mixed cocktails

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Multi-award winning bartender and bar owner Ryan Chetiyawardana (aka Mr Lyan) is famed for his innovative and forward-thinking cocktail creations. Consumers aren’t missing out during coronavirus shutdown, as some of Ryan’s most iconic creations are already available in a bottled cocktail range. For example, there’s the Bonfire Old Fashioned, made with Mr Lyan whisky, lapsang souchong and Mr Lyan cola bitters, and the Spotless Martini, blending Mr Lyan gin, vermouths, distilled olive and distilled lemon.

We’re still

open to support you 24/7

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

a time like lockdown. Meanwhile, the hip team at Scout have introduced a boozy home delivery service where consumers can take their pick from a selection of inventive fuss-free drinks, including Tropical Old Fashioneds and floral Vespa Martinis.

Another bar getting in on the delivery action is Shoreditch’s Callooh Callay. The team are offering same-day delivery for 750ml made-to-order bottled cocktails, including the Builders Breakfast, with lemon sherbet and tea syrup. There’s an assortment of wines and mini spirits with mixers on offer too.

East London bar The Sun Tavern has also completely changed the way its services customers, adapting staff members’ roles in line with the new climate. Transforming their Bethnal Green bar into a full-blown personal delivery service, the team are delivering Quarantine Kits, complete with pre-bottled cocktails, ready to be stirred and served at home, alongside boxes of beer and even bottles of Irish poitin, straight to front doors. The drinks are arriving in style too, as all Londoners within a two-mile radius will have The Sun Tavern’s co-founder Andy Kerr personally handdeliver the cocktails out of his 1980s MG. Over the last month, UK hospitality venues have adapted their operations in imaginative, resourceful and honourable

Laki Kane cocktail ways, and we’re certain there’s even more creativity to come with time. These businesses are doing what they can to survive the current crisis, but that’s not all – they’re supporting their local communities and helping the vulnerable in the process.

Nothing about this situation is normal, but we can assimilate normality. Through doing that, we can not only hold onto our sanity, but to each other.

Tony PescaTori’s ‘cockTails aT Home’

Kask wine tasting via Zoom

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Tony Pescatori, bar manager at London’s Nightjar, has created a series of cocktails for customers to make at home and enjoy during lockdown. The ‘Cocktails at Home’ videos feature Tony and other bartenders sharing unique twists on classic cocktails, with tips on special garnishes and homemade ingredients that can be reproduced at home. In the coming weeks, the team will be rolling out more online content and other initiatives via the Nightjar and Oriole Instagram channels.

Customers can show their support for the venues by purchasing Nightjar and Oriole vouchers. As a special thank you, anyone who purchases vouchers to the value of £100 and above will become a Friend of Nightjar & Oriole, with benefits including a dedicated email for priority bookings at each bar, 10% off all drinks for the individual and up to three guests and invitations to special events over the course of the year.

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 licensedtradecharity.org.uk

Venues

A helping hand The Wiremill lakeside Pub & inn serves The less forTunaTe during Covid-19

S

ix weeks ago, staff at The Wiremill Lakeside Pub & Inn in Lingfield were welcoming customers into their cosy bar and restaurant, serving them delicious fresh produce with a smile and encouraging them to stay a while to enjoy the atmosphere. That all changed – as it did for thousands of other bars, pubs and restaurants – in March.

Unlike many, The Wiremill has remained open. It has done this carefully by investing in technology that can help the venue manage takeaways, and with a lot of consideration for the health and wellbeing of its employees and patrons.

Before the Covid-19 pandemic, The Wiremill didn’t offer any takeaway or delivery services. “We were a gastro pub – a destination and food business primarily,” says Tim Foster, co-founder of The Yummy Pub Co, which owns The Wiremill. “We knew people to travel for miles to visit us and we served really good, fresh food to them all week long.”

On 20 March, the government mandated that pubs, clubs, bars, theatres and restaurants had to close to the public. For Tim, the immediate concern was protecting his staff, who were placed on furlough. Four team members, however, decided to stay with The Wiremill on a voluntary basis and are helping the venue modify its operations.

As soon as the initial news hit, Tim and his remaining workforce went into research mode. “Like others, we can’t afford to close completely for months so we’ve looked at every angle of the market, trying to find a way that we can remain open in some capacity and help people in need,” he explains. “We considered creating ready meals or turning ourselves into a production kitchen. We settled on becoming a takeaway. Our goal is to get the business out of furlough; we don’t want to take money from the Government when that money is so badly needed by the NHS and others.”

The team of five, who are all living on site and isolating together, are working around the clock, making noise and petitioning to help people in the hospitality industry be heard. They’re also dedicating a large chunk of their time to helping those in need.

“We’re asking visitors to our website to

10 www.barmagazine.co.uk

If we could offer just one piece of advice, it’s this: put people first, not profit.

Food box

Venues

donate so that we can create and deliver gastro meals to the most vulnerable in our society: the old, the homeless and the less abled. We’re making ready meals for the NHS, and, in just one week alone, sent 60 meals out to a special needs school in lockdown that has no catering facilities.”

To keep up the momentum, The Wiremill needs to be making some money, and the pub is currently offering takeaway grocery packages to the local community. “We found a great deal for an online ordering system with Preoday, which had no setup fees or commission costs, and we’ve launched an online ordering portal for customers,” says Tim. “Our site has been transformed. Together, we’ve turned our bar areas into storage and packaging lines while the kitchen is being used to prepare food. Our goal here is to minimise waste.

The further we can make our ingredients go, the less pressure we’re placing on the supply chain.”

People can order food staples such as eggs, milk, bread, wine, meat and vegetables, as well as household essentials like toilet roll and things they are craving.

There are even special BBQ packs and surprise treats on offer. “When customers place their orders online, they select a collection slot and tell us their car registration number and colour,” continues Tim. “They then back into our dedicated parking bays and open their boot. This way, we can then deliver packages into the car without any need for person-to-person contact.” Everyone is provided with a The Wiremill gift voucher to use post lockdown.

Tim explains that the response from customers so far has been incredible. “It shows how keen people are to access grocery produce from local businesses, rather than supermarkets. We’ve been taking it slow, not overcommitting to anything so that we can get used to the workload and ensure we meet requirements. We’re gradually increasing the number of orders we’re taking as we find the right balance.”

Given the experience Tim and his team have had, they’re well placed to offer advice to businesses in similar positions. “If we could offer just one piece of advice, it’s this: put people first, not profit,” says Tim. “You should investigate online ordering and find ways of staying open, but make helping people – staff, key workers and the community – the reason you’re doing so. We are doing this to make a difference; to help the vulnerable and to be a part of the community. There are people who say they’re okay, but they’re not. If you can help them, you should.”

BBQ packs

Gastro to go Mac & Cheese being prepped www.barmagazine.co.uk

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Caterer forms Hospitality Redeployment Hub Caterer.com, UKHospitality and Hospitality Action have joined forces to create a new hub that will help hospitality workers find short-term roles in other sectors.

An estimated 500,000 hospitality professionals are expected to be made redundant or temporarily out of work due to Covid-19.

While hospitality has been one of the worst affected industries, the pandemic has seen the creation of thousands of essential new short-term roles.

Featuring 26,000 jobs, the Hospitality Redeployment Hub has been created to help those in crisis find suitable jobs until they can return to roles in the hospitality sector.

Jobs on the hub, which are powered by Totaljobs, have been hand-picked across a range sectors, including customer service (7,561 available roles), logistics (8,191 driver roles available) and cleaning (3,285 roles available).

Positions include warehouse operative, retail assistant and care assistant at employers such as Lidl, Superdrug, Amazon, Hermes and Co-op.

20,000 hotel beds made available to key workers Almost 200 hotels have made over 20,000 beds available around the UK for NHS staff and other vital workers, following a call from hospitality trade body UKHospitality.

Beds in hotels across the country have been provided by venues of differing size, from national chains to single sites, to help house key workers being deployed to areas of high need.

The 20,000 beds have been offered on top of the many thousands already made available by individual hotel companies.

UKHospitality has been liaising with representatives for key workers, including Scottish Fire and Rescue Service, to ensure that those helping to battle Covid-19 are supported.

Kate Nicholls, chief executive of UK Hospitality, said: “Housing key workers in hotels that are otherwise sitting empty will, we hope, ease the strain on those services battling to tackle the spread of the coronavirus. It could also help save hotels at very real risk of going out of business and keep people in work at a time when many peoples’ jobs are at risk.”

12 www.barmagazine.co.uk

NatioNal iNitiative helps pubs traNsform iNto commuNity stores A new not-for-profit national scheme has been set up to enable pubs to trade as food shops, providing local communities with access to essential food items.

Powered by e-commerce specialist StarStock, www.mypubshop.com will give pubs nationwide the ability to take and process orders online, providing them with a valuable income stream whilst offering their local community a way to access essential household staples such as bread, eggs and milk.

The service, which runs in partnership with food wholesaler Brakes, allows pubs to host a web shop.

Licensees can select items for their shop ‘inventory’ and provide an online payment service. Once orders are placed by customers, pubs will operate a collection service from their venues.

Each transaction made via www.mypubshop.com will accrue a 2% fee to cover operational costs, however, the venture is being run as a non-profit, with any surplus revenue donated directly to the NHS.

PPL PRS is implementing some temporary changes to the way it manages The Music Licence for customers affected by the coronavirus pandemic. Existing customers will not be charged for their music usage during the period they are closed, whether that is temporarily or permanently, due to Covid-19.

Changes to relevant payment policies have been put in place to introduce further flexibility, including deferred payments.

Any surcharges for the late payment of invoices will also be temporarily suspended.

Diversified Communications UK has confirmed that this year’s Casual Dining and Commercial Kitchen events, due to take place at ExCeL London in July, have both been cancelled.

Casual Dining will now run on 10-11 March 2021 and the new dates for Commercial Kitchen are still to be announced. The shows cannot run as ExCeL has become a temporary NHS ‘Nightingale’ hospital, providing support for thousands of patients with Covid-19.

The #MakeItBlue campaign is gaining traction across the UK as individuals and businesses show their gratitude and support for the NHS. At Bar, we’re supporting the campaign by turning our logo on our website and social media handles blue, and are asking hospitality professionals do to their bit.

The campaign follows the success of the #LightItBlue activation on 26 March, when over 100 of the UK’s iconic venues were lit-up in blue to coincide with the country-wide round of applause for the NHS and frontline careworkers.

Those working within the UK on-trade are being encouraged to join in and spread the positivity by creating blue-themed images, videos and messages at home, and sharing them on social media channels using the #MakeItBlue hashtag, and to nominate friends and family to get involved too.

The campaign was launched by Gary White, managing director of White Productions, and freelance production manager Chuck Crampton, together with a group of events industry friends and colleagues.

Chuck said: “We’ve heard via friends working in hospitals and healthcare centres that the nation’s show of thanks was hugely appreciated. We believe that together we can amplify that great wave of appreciation to continue throughout the weeks ahead.”

news

Salute the NhS

by SupportiNg #Makeitblue

Hospitality industry suffers 98% slowdown

The hospitality industry has now suffered a 98% slowdown as the coronavirus shutdown continues to weigh heavily on the sector, according to research from income streaming provider Wagestream.

Wagestream used aggregate data from multiple workforce management systems to compare the number of shifts available to staff to calculate a like-for-like decline in monthly activity.

The results show that the number of shifts being carried out by workers in the hospitality industry has fallen 97.96% monthon-month, deteriorating from a 77.6% monthly fall just two weeks earlier.

The vast majority of workers are now being furloughed under the Government’s Job Retention Scheme. As personal liquidity is impacted, Wagestream will continue to allow these workers to access their accrued furlough pay when they need it, rather than waiting for the end of the month.

Wagestream has responded to the Covid-19 crisis by making its income streaming service free to the NHS and its staff, as well as speeding up the client on-boarding process from three weeks to 24 hours.

hoSpo live helpS hoSpitality workerS duriNg iSolatioN Think Hospitality and Flow Hospitality have come together to create Hospo Live, a free live content stream to help keep hospitality workers connected, upskilled and inspired during coronavirus isolation.

The sessions, which are hosted via Facebook Live throughout Monday to Friday, have been specifically curated to add value to a number different job roles within hospitality, ranging from front of house staff to head office.

The content covers a broad range of topics, including yoga, fitness, wellness, featuring hospitality training sessions, interviews with inspirational hospitality figures and live cooking segments.

So far, guests have included Kate Nicholls of UKHospitality, Ryan Chetiyawardana (aka Mr Lyan), JJ Goodman of London Cocktail Club and former Dragon Den’s star Sarah Willingham, plus many, many more.

healthy hoSpo preSeNtS ‘MuSic to Make you happy’ Not-for-profit company Healthy Hospo, which works to build a healthier, happier, more sustainable hospitality industry, is offering light relief from Covid-19 by inviting bar professionals to host their own virtual DJ sets.

The team have asked bar professionals from around the world to log on once a day to provide a one-hour DJ set of their chosen music. The brief is simple: “play the music that makes you happy”.

The sessions will take place every day at 7pm GMT on the Healthy Hospo Facebook page. The line-up of celebrity bar pros turned superstar DJs includes Nico de Soto, Metinee Kongsrivilai, Gareth Evans, Mohit Chopra, Hannah Lanfear, Soley Kristjansdottir, Jake Burger, Ewan Gunn, Pawel Rodaszynski, Amanda Malcom-Brown, Sergio Leanza, Dave Green, Xavier Herit, to name a few.

Healthy Hospo has also put together a Spotify playlist filled with music to make you happy. www.barmagazine.co.uk

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News

Business leaders launch ‘Keep Britain Working’ campaign

Stay engaged

By Stuart EkinS, dirEctor of caSk Liquid MarkEting

B

usinesses have to focus on understanding what help is available from the Government, and if they’re eligible, taking full control of what’s on offer. This, combined with the balancing act of cash flow and credit control, alongside the careful management of stock holding, is what we should do to prepare for when our industry can wake up from its enforced closure.

We’ve been looking for new, exciting brands for the Cask portfolio. Even in the last four weeks, we have added a number of new brands to complement our existing range of products.

Planning ahead by keeping team morale high is also key to businesses at the moment. We have to look at how we can keep engaged, even while some people are on furlough or shorter working hours.

At Cask, we are using video technology for 5pm Happy Hours, team breakfasts (with no work chat) and fun quizzes set by our brand owners to keep our brains busy.

We are also looking at various different training courses that our team members can sign up to.

It’s really important to keep our brains active, even if just by reading, so that when this is over, we will be motivated to pick up where we left off in the magical world of booze!”

14 www.barmagazine.co.uk

A new campaign, ‘Keep Britain Working’, sees business leaders and politicians from across the UK join forces to lead an economic fightback against Covid-19.

‘Keep Britain Working’ will help redeploy workers from struggling sectors to in-demand ones, help people who have lost their jobs find new ones, share and implement the best ideas to help the country keep working and get people back into work.

The launch of the campaign comes just days after the Office for Budget Responsibility (OBR) predicted the UK economy could shrink by 37%, resulting in a total of 3.4 million people becoming unemployed because of the Covid-19 pandemic. This would mean 2 million people losing their jobs this spring.

The movement has already received support from Lord Alan Sugar, James Timpson, CEO of Timpson, and Liv Garfield, Severn Trent CEO. As well as MPs Penny Mordaunt, Steven Brine and Caroline Nokes and MSP Jamie Hepburn, business group the CBI and trade organisations Recruitment & Employment Confederation (REC) and the Family Business Place are also on board.

James Reed, chairman of Reed and co-founder of Keep Britain Working, said: “Everyone has a part to play and can help to preserve jobs and protect livelihoods. We’re going to need as many people as possible to get involved. Now’s the time to Keep Britain Working.”

DesignMynight creates DeliverMynight to support hospitality businesses UK nightlife comparison site DesignMyNight has launched a new platform to showcase and support the best in online events and deliveries taking place across the UK during Covid-19.

DesignMyNight is known as the go-to for tickets to unique events, and a reliable source to book tables for the country’s best bars, restaurants and pubs. In light of Covid-19, which has forced venues to close, it has created DeliverMyNight to support the hospitality industry and satisfy the rise in online events and deliverable food and drink hampers.

Deliverable cocktails was an area that was left relatively untouched by leading and independent bars until the global pandemic struck at the start of 2020. DesignMyNight has recorded a huge spike in the service since the end of March, resulting in over 100 UK bars now bottling their drinks and dispatching them either nationwide or locally.

The company has also witnessed a 310% increase in hampers and deliverable DIY food kits since lockdown commenced, which is another initiative that restaurants are leaning on during this difficult time. What’s more, online events and experiences that people can enjoy from the comfort of their own homes have seen a 13,000% surge on DesignMyNight.

SUPPORTING NIGHTLIFE TOGETHER As a long standing friend and partner of the night-time industry, we’re here to help you all through this difficult time.

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Join us in supporting our partners at the NTIA in #TheBigFreeze INSUR ANCE campaign, to encourage the government to act now, and show support to our industry in this time of crisis.

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And access our range of advice, updates and support to keep you and your venue safe until we’re past these challenges we face. I N S U R A N C E

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NEWS

JAMESON HOSTS EXPANDS TO SUPPORT THE GLOBAL BAR COMMUNITY

Covid-19 causes 82% drop in craft beer sales, warns SIBA Results released from a survey of small independent breweries across the UK, undertaken by the Society of Independent Brewers (SIBA), suggest that beer sales are down by 82% since the outbreak of Covid-19.

Eight out of ten brewers do not believe the Government is doing enough to support them, with more than half (54%) of the UK’s independent breweries being unable to access any Government support. Nearly a third (29%) are now considering redundancies.

With pubs, bars and restaurants closed, the main route to market for independent breweries has been entirely cut-off, leading to 65% of breweries stopping production altogether.

The survey shows that 70% of breweries are offering new delivery or takeaway services in order to help supply their local communities.

SIBA is calling on the Government to relax licensing laws to allow them to deliver beer direct to consumers in a variety of ways.

The trade association says this should come as part of a targeted package of support for breweries and the brewery supply chain to match the level received by pubs, including making the grants and exemptions from business rates offered to pubs applicable to breweries.

BRITVIC UNVEILS SUPPORT FOR LICENSEES Britvic has launched a new hub of information via its Sensational Drinks platform to support outlets during the Covid-19 pandemic.

The soft drinks manufacturer has made a range of guidance available, from vital technical support to external resources that will offer financial advice.

Britvic has also teamed up with Ananas to offer all hospitality staff free access to its training programme up until at least 1 June, and CPL Learning for free mental health and personal resilience courses.

Phil Sanders, GB out of home commercial director at Britvic, said: “Never has it been more important that we come together, share our challenges and come up with workable solutions for the benefit of all. We want to stand with you, arming you with a one-stop resource of all the possible information and advice you could need to get through this time.”

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Irish whiskey brand Jameson has created a new virtual space, part of its trade engagement platform, Jameson Hosts, to support, inspire and engage the international bar community in the wake of the coronavirus pandemic.

Through Jameson Hosts, members of the bar trade can receive wellbeing support, enhance their technical knowledge and collaborate from the comfort of their home through video content.

The online videos cover a range of topics, designed to educate and inspire, including cocktail masterclasses, wellbeing sessions, career coaching and whiskey tutorials.

Jameson will be offering financial compensation to those creating videos for the platform.

It will also feature advice from bar teams around the globe, which are pulling together to adapt to the current challenges and better equip themselves for the future when businesses reopen.

A similar live event, in the form of a three-day festival, is expected to run in late 2020 or early 2021 at Midleton Distillery, the home of Jameson.

Midwives team at Warwick Hospital Craft soda company Soda Folk is supporting the national ‘Feed the NHS’ campaign, in a bid to ensure that NHS workers are provided with drinks, as well as meals, during this unprecedented time. The team have already donated more than 8,640 soda drinks, personally delivering their products to Warwick Hospital and Walsgrave Hospital. They have also partnered with local restaurants that are supplying meals to these key workers, including The Barn Kitchen in Coventry, where already more than 3,500 meals have been distributed.

With the on-trade caught in the midst of so much uncertainty, Small Beer Brew Co is extending its Small Acts of Kindness movement, dedicated to celebrating subtle gestures that have made someone else’s day, to feature a Hospitality Edition.

The initative invites anyone from across the industry to nominate a colleague, boss or friend for a gesture that has been a source of reassurance and support throughout this difficult time. Small Beer is pledging 50 cases of beer to reach winning nominations. All entries are submitted through the Small Beer website.

Britain’s managed pub, restaurant and bar sector saw collective likefor-like sales drop 57.6% in March as the country moved into lockdown, according to CGA’s Coffer Peach Business Tracker.

All parts of the market were hit hard, as the slowdown in sales, which started in February, continued during the first half of the month before the total shut down on March 20.

Managed pub operators reported a 57.8% fall in like-for-like trading compared to March 2019, with restaurant groups down 56.2% and bar chains down 60.0%. London trading was down 60.4%, with outside the M25 down 56.8%.

Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with The Coffer Group and RSM, said: “The drop in sales that began in February and escalated in the next month meant that, even by the end of March, the eating and drinking out sector had fallen into year on year decline, down 4.1% on the previous 12 months, with London down 3.7%.

“With shutdown wiping out April sales, apart from a small amount of delivery income, and May likely to be the same, the devastating effect on the market is self-evident.”

stOnegate PuB cOmPany launches Online cOmmunity PlatfOrm fOr furlOughed staff memBers

Stonegate Pub Company has launched a new community initiative via its internal platform, Academy Online, designed to ensure its furloughed staff still enjoy the same sense of community that Stonegate prides itself on instilling across the business.

Academy Online is available to all employees and is accessible via desktop computer and the mobile app. Within the umbrella site, the new ‘Stonegate Community’ pages include a wealth of information, including articles on health and wellbeing, independent advice on budgeting and finances, personal development materials and regular updates from CEO Simon Longbottom. The interactive platform allows users to like, comment, ask questions and make suggestions on the subject matter.

Lee Woolley, head of learning and organisation development for Stonegate Pub Company, said: “It is the nature of the industry that all of our people are hyper-social, thriving on contact with others.

“As a company our philosophy is deeply ingrained in their wellbeing, so maintaining a sense of collaboration and community with each and everyone one of them is integral.

“We know we’re going to come back stronger after this crisis is over, and it will be our people that make that revival not only possible but positive.”

Talon launches The Rehire Project A new digital initiative has been launched to help as many companies as possible support workers being laid off or furloughed during the coronavirus crisis, and allow them to rehire rapidly when circumstances improve.

Created by workforce management software company Talon, the online tool is free for smaller businesses, charities and the public sector, with larger organisations paying a nominal fee to help support the service for all users.

The Rehire Project lets organisations support the workers they’ve had to furlough or lay off by communicating with them via the platform, offering advice and status updates to keep workers informed on company progress and rehiring prospects.

It also delivers automated check-ins so the company is able to monitor availability and commence rehiring instantly when business picks up, without the need for an expensive and time-consuming recruitment process.

Any profits made during the current crisis will be donated to the NHS Charities Covid-19 Urgent Appeal and the World Health Organisation.

chestnut and fOOd4herOes suPPOrt key nhs wOrkers in east anglia East Anglian hospitality group Chestnut has teamed up with Food4Heroes to help provide fresh, nutritious meals for frontline NHS workers.

The not-for-profit initiative, which is operated entirely by volunteers, has been launched to initially provide 300 free meals per week to NHS workers at the Norfolk & Norwich University Hospital CCU, with the aim of adding more meals and hospitals in the region as funding increases.

Food4Heroes is a national scheme, prompted by a heart-rending online appeal by NHS worker Dawn Bilborough, who was unable to buy food in her local supermarket after completing a 48-hour shift. Food4Heroes will have delivered more than 60,000 meals to 12 Hospitals in England by the end of April.

Chestnut has launched the Giving Tree, a newly-established arm of the business dedicated entirely to supporting its local communities.

People can donate to the Giving Tree to support the team in buying local produce, which will then be turned into nutritious meals by experienced chefs. These will be packaged and delivered directly to Norfolk & Norwich University Hospital. www.barmagazine.co.uk

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news

Out-Of-hOme fOOd and drink sales fall nearly 60% in march

News

Budweiser Brewing group uK&i launches save puB life Cheng International, UK distributor of Fenjiu baijiu, has launched an eight-part #AtHomewithFenjiu livestream series on baijiu, aimed at buyers and bartenders. The series, which kicked off on 10 April and runs until early May via Instagram Live, is designed to educate people on the popular Chinese spirit. #AtHomewithFenjiu will include an introduction to Fenjiu; a masterclass on how to drink Fenjiu, looking at tasting techniques and key aromas and flavours; a Fenjiu cocktail making class with recipes from mixologist and Fenjiu brand ambassador Andrea Dionori; and a lesson on how to match food with Fenjiu and use it in cooking.

Premium rum The Duppy Share has launched ‘Home Rum’, a self-isolation kit for rum lovers, with all profits going to Hospitality Action, a charity dedicated to supporting the industry during times of crisis. While the country is being confined to their homes, the brand is “spreading the rum love” and calling the UK to enjoy Netflix and chilled cocktails. The Home Rum kit features The Duppy Share Aged (20cl), Fever Tree Ginger Beer (2x 200ml) and two The Duppy Share gold cups – a film’s worth of rum and ginger for two.

18 www.barmagazine.co.uk

Budweiser Brewing Group UK&I, part of AB InBev, has launched Save Pub Life, a new programme to help communities support their local pub during the Covid-19 closures.

The programme, which is open to pubs, bars and restaurants throughout England, Wales and Scotland, encourages consumers to buy a gift card, which they can spend at their local pub once it reopens.

Budweiser Brewing Group will match the value of the gift card up to a combined total of £1 million, and the full matched amount will go directly to businesses within two weeks, when they need it most.

To help businesses communicate with their supporters, Budweiser Brewing Group will be providing marketing materials and social media templates.

For those venues that are not yet signed up, the website will have an option allowing people to email their favourite pub to suggest they join.

Diageo pledges package of support for UK drinks trade Diageo has unveiled a suite of measures to help support the British drinks trade as it faces unprecedented challenges from the impact of the Covid-19 crisis.

Guinness is pledging £1,000,000 to support bartenders in the free trade across Great Britain. Thousands of workers will be able to benefit from the fund, intended for pubs and bars to put towards bartenders’ wages.

Anyone working in the drinks trade will be given the opportunity to attend a complimentary Diageo Bar Academy Training Course, consisting of virtual training and online learning. Modules include the ‘business of bartending,’ which can provide practical advice and may help to manage quieter trading periods.

Diageo is also helping to support smaller retailers, pubs and bars up and down the country by providing flexibility on order size and allowing smaller customers to manage their inventory in this fast-moving situation. This will be applied across Diageo’s total trade customer base in a bid to help customers access product more easily and manage their cash flow in these challenging circumstances.

camden Town develops virTual ‘Bre.www.ery Bar’ Camden Town Brewery is making social distancing a “little more social” with its first virtual venture – Camden Bre.www.ery Bar. The brewer’s ‘Brewery Bar’ has been given a digital makeover, designed to help “keep the community spirit alive” for Britain’s pub lovers.

Consumers are invited to join Instagram Live from the comfort of their home to enjoy a schedule of weekly events. The launch kicked off with a virtual quiz night at the end of March.

A Camden Bre.www.ery Bar ‘digital tip jar’ has been set up through JustGiving to raise money for Hospitality Action’s Covid-19 Emergency Fund, which enables Hospitality Action to make a one-off grant to eligible workers suddenly facing hardship.

Camden Town is also taking donations through its web shop, and matching all donations made by Camden fans.

News

Support from Asahi

By Tim Clay, managing direCTor, asahi UK lTd

D

uring this challenging and uncertain period, we’re reviewing a range of measures to support the on-trade.

Wherever possible, we’re offering credit assistance, order cancellations and crediting stock on keg and cask. These are part of ongoing conversations with all of our customers and we are continually communicating with them to see how best we might be able to help.

Operators can consider productive ways to use the time and keep their teams engaged. We’ve partnered with Cicerone to provide bartenders with the ‘Certified Beer Server’ training course, to help further hone and develop skills and knowledge, enabling teams to come back into the work environment stronger than ever. This period of social distancing and isolation will be tough for many, so staying connected and also still having goals to work toward will benefit the wellbeing of all staff members.

We’re passionate about seeing the sector recover from this time of difficulty, and are committed to supporting pubs and bars safeguard their businesses in the present and set them up for success post Covid-19.

20 www.barmagazine.co.uk

Aviation donates 30% of UK online sales to The Drinks Trust Ryan Reynolds-owned Aviation American Gin has extended its #TipYourBartenders initiative to the UK, in an effort to support the nation’s bartenders affected by Covid-19.

Running until May 31, the new initiative will see 30% of proceeds from all bottles of Aviation Gin sold online via its new UK distributor Proof Drinks, as well as The Whisky Exchange, donated to The Drinks Trust, which is raising funds to provide wellbeing and financial support for industry workers at this crucial time.

Ross Carter, CEO of The Drinks Trust, said: “We are receiving unprecedented demand for our services at this time. The financial concerns caused by loss of work can seriously impact an individual’s mental health, and we’re working with experts in both HR and wellbeing to help give actionable advice to all members of the on-trade. We’re grateful to Aviation Gin for its support during this tough period for our industry.”

Government pressed to increase value threshold for businesses to £150k Industry leaders, political figures and Business Improvement Districts are calling on the UK Government to support businesses within the retail, hospitality and leisure sectors that have a rateable value of more than £51,000.

Croydon BID is leading the #RaiseTheBar campaign, asking the Government to expand the rateable value threshold for all retail, hospitality and leisure businesses from £51,000 to any business with a rateable value up to and including £150,000. This will give these businesses access to the £25,000 grant, which, for many, is needed in order for them to survive.

In London alone, there are 19,000 businesses with a rateable value of more than £51,000 and, therefore, with no access to the Retail, Hospitality and Leisure Grant (RHLG).

Croydon BID and its supporters strongly believe that the Retail, Hospitality and Leisure Grant provision and, in particular, the threshold of £51,000, to be far too low to provide adequate support to these businesses in their time of need. In raising the threshold to £150,000, over 13,000 retail, hospitality and leisure businesses in London will benefit.

The campaign is supported by industry-wide bodies that represent over 100,000 businesses across the UK. For the hospitality sector, this includes UKHospitality, The Night Time Industries Association (NTIA) and The British Beer and Pub Association (BBPA), amongst others.

NEWS

Bacardi commits to helping Bars and Bartenders who need it most Spirits giant Bacardi has launched #RaiseYourSpirits, a multi-point plan to help bars and bartenders in the UK and Ireland combat the coronavirus crisis.

Backed by an initial £1.5 million investment by Bacardi, the initiative focuses on smaller, independent bars that have no corporate back-up but do have a “fighting spirit”, providing these venues, and the wider bartending community, with the support that is urgently needed.

One of the plan’s key activations kicked off on April 16 in London and Manchester, as Bacardi launched the #RaiseYourSpirits virtual bar, in partnership with Deliveroo Editions, giving over 120 bars a platform to sell their cocktails to customers.

As well as ramping up the UK production of hand sanitiser, Bacardi is hiring bartenders to host training events or to serve cocktails at events and pay their fees in advance. As an example, bartenders are being commissioned to film themselves making their favourite Bacardi cocktails and share them on social media so people at home can learn how to do it too.

ltc and KopparBerg launch ‘together we can’ campaign As the hospitality industry temporarily closes its doors in communities across the UK to tackle Covid-19, The Licensed Trade Charity (LTC) and Kopparberg are launching the ‘Together We Can’ campaign, to support those in vital need of support, funding and advice.

By pledging £20 or more to LTC, up to 1,250 Kopparberg fans will receive a case of either Strawberry & Lime cider or Strawberry & Lime gin and lemonade cans, delivered to their home. In return, the charity, which has supported the hospitality industry in the UK for over 200 years, provides financial assistance, as well as practical advice spanning debt, housing, employment law and benefits to those in the drinks industry during these unprecedented times. LTC is also offering six free counselling sessions for those finding the current climate particularly difficult.

100% of donations, which are pledged through Go Fund Me, will support in funding these vital services.

People are urged to show their support for workers in the drinks industry by using the hashtag #TogetherWeCan.

22 www.barmagazine.co.uk

Speciality Drinks and EBS provide wellbeing packs to the hospitality industry

Speciality Drinks has partnered with Edrington-Beam Suntory UK (EBS) to supply wellbeing packs to those working in the UK drinks and hospitality sectors, to help ease the pressures caused

by Government measures to tackle the coronavirus pandemic.

The wellbeing packs, containing food and store-cupboard essentials, are available via the Speciality Drinks website.

All members of the drinks and hospitality sector who find themselves out of work or struggling to obtain the essentials they need day-to-day will be able to apply for a pack by providing a few simple details online.

Jen Baernreuther, sales director at Speciality Drinks, said: “We have worked with the team at Edrington-Beam Suntory UK to create these wellbeing packs to support the members of the hospitality industry, a group who are at the heart of our businesses.

“With our industry temporarily shut down, it feels like a very uncertain time for everyone, and we’ve chosen the contents of the packs to lend a little support to those who need it, helping them to stay stocked up on essentials during this time.”

ramsBury creates virtual tip jar Ramsbury Single Estate Spirits has created a Virtual Tip Jar, whereby consumers can buy drinks vouchers for their favourite bar, restaurant or pub, with Ramsbury matching every pound spent as a tip for that venue.

The initiative, called Ramsbury & Friends, pledges to support the on-trade in both the short term and long term.

The funds will go to bar owners immediately, and the redeemable vouchers will help to drive allimportant footfall back to bars when they reopen.

The Ramsbury drinks vouchers can be purchased online and are valid until 31 December 2020.

Mikul Kalyan, global brand ambassador at Ramsbury Single Estate Spirits, said: “It’s fair to say we are living through uncertain times, and the great and good of the British on-trade are also finding themselves and their livelihoods under sudden threat.

“Now, more than ever, is the time for brands and consumers to pull together as one community to support those in need.

“This initiative aims to do exactly that; through helping to ease the burden on bar owners immediately and guaranteeing future footfall.”

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Business

SQUARE SCREEN

Covid-19 and the big picture InDustrY eXperts In FInance, Law, tecHnoLoGY, DrInKs anD propertY come toGetHer wItH Bar to DIscuss covID-19’s Impact on tHe uK HospItaLItY sector

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t the start of April Bar’s first ever Square Screen – our take on a ‘round table’ event – took place, where we invited a group of specialists to a Zoom video chat to talk about the current climate and the extreme adversity the hospitality sector is facing in the wake of the coronavirus pandemic. The

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discussion was relaxed and free-flowing, and all nine attendees were keen to share their views, opinions and advice with Bar magazine readers.

Carolyn Jenkinson was present, representing the Licensed Trade Charity (LTC). Founded over 200 years ago, the charity, which is made up of three tiers – a

website, helpline and financial support – champions the individuals in the licensed drinks trade. LTC supports people through tough times, and there has never been a tougher time than this.

Authorities in finance included Paul Thompson, CEO of Acorn Finance, and Emma Maile, senior audit manager

Business

for Haysmacintyre, a firm of chartered accountants and tax advisers, while Simon Robinson, founder of Robinson Ralph, provided his expertise in employment law.

The Square Screen also brought in technology experts, including Heidi Birkin, head of marketing in EMEA for software company Deputy, which specialises in workforce management for businesses and has its own hospitality arm, and Robert Rawlinson, CEO of Screach, a digital venue marketing and commercial grade live streaming solution.

Completing the Square Screen panel was Mats Olsson, head of global sales for Ramsbury Single Estate Spirits; Philip Johnston, a London-based property consultant and charter surveyor who primarily works with hotels and restaurant and nightclub chains, and, last but certainly not least, John Common, operation director for Cream Group, which runs a number of nightclubs and restaurants in London and Manchester.

What is the overall ‘mood’ like Within the hospitality industry at the moment?

What kind of reactions have you Witnessed and hoW are people rallying together?

John: “The last few weeks have been very testing but the mood has been pretty positive so far. Everyone is trying their best,

coming together with various initiatives and ideas. I think we’ll see lots of companies evolve and it’s definitely going to be more competitive when venues finally reopen.

“However, I think, as time goes on, more uncertainty and anxiety will creep in and more problems will arise for people. I expect a lot of businesses will survive, but those that will survive have to be better and have to think outside the box.”

Carolyn: “People in the on-trade are doers – they are action people. They are on the frontline all the time and have to think on their feet. I’ve found it a really rallying mood. Even though people are scared, they’re still talking to each other and sharing ideas. People have a lot more skills than they think they have and it’s just about bringing them to the forefront.”

Mats: “There is a lot of emotion in the market right now. There is positivity but also a lot of tragic stories – people losing their livelihood, bars closing for good.

“There has been an enormous opportunity for us to collaborate with those who yesterday we called our competitors, as we all find ourselves in the same situation. It has been fantastic to witness how fast and open everyone has been about working together, from creating new products to producing hand sanitiser and sharing recipes around the globe.”

Heidi: “The mood is mixed at the moment. It has definitely been emotional.

In the first week or so after the lockdown

started, people were trying to work out how to keep their businesses going. After that, I think we moved into a different phase. Businesses are now taking a step back, using the time they have to focus on other projects – the ones they’ve wanted to do for a long time but were way too busy to really concentrate on.

“In terms of people trying to sustain their business and find new avenues of business, we’ve seen some really interesting stuff, most crucially the pivot into take-away and delivery. It is fascinating to see.”

Robert: “Businesses need to seize the opportunity. When else do you get to put your foot on the break and say: I have no customers to serve, no operational activity, no day-to-day jobs? There’s a lot of optimism for those with the inclination.”

Philip: “I think there will be a lot of restructuring of the market. Some industries will effectively become nationalised. It will be interesting to see what flows out of this.”

Government support For Government information and guidance, visit www.gov.uk/coronavirus.

Here, you can find out about the grants, loans and funding available to hospitality businesses, information the Job Retention scheme, and more. www.barmagazine.co.uk

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Business

What financial and legal pressures are on operators at the moment?

Emma: “I’d pick up on the confusion. When the Government announced that it was going to introduce all of these loans and grants, every business out there thought – great, we can apply and its guaranteed, when in fact, this didn’t turn out to be the case. You have to show that you’re a valid business. It’s much more difficult than people originally thought. It takes time.

“Businesses have to fund their payroll before they can get access to the grant money. Those that we’re working with are being proactive and speaking to their suppliers and landlords, and really trying to get the best deal possible in the short term.”

Simon: “From a legal point of view, what we’re concerned about is the validity of the information that’s out there. There are a lot of people and companies that want to provide information, but it’s not actually based on the current official guidance. I’d be very careful what you read. Make sure it’s the correct information. It’s important to talk to the right people.”

Paul: “We’ve been focussing on helping the smaller businesses. I’ve been advising people to go through their bank statements and contact everyone that they owe money to – that they pay every month – and asking them if they can stop. Don’t just cancel direct debits, because you will get into

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trouble. As far as possible, talk to your key people and take the measures you need in order to survive.

“If it means borrowing money, you’ve got to make sure you have a viable business coming out of this. No lender is just going to give out money. They want to know that they’re going to get their money back.

Lenders aren’t just going to wait to see what happens. The world doesn’t work like that. We’ve got to be realistic.”

John: “As an operator, I think the biggest uncertainty is time. How long is this going to last? How long is the Government going to pay a percentage of wages? How long are we going to have to pay rent? How long until our suppliers reclaim debts? Time is the biggest pressure and uncertainty. From a financial side of things, I’d say rent is the largest one.”

Philip: “I’d advise having the conversation about rent sooner rather than later. Yes, you can ask for rent holidays, but you can also ask for rent reductions. I’ve seen a lot of this with the large hotel groups. Be upfront with your landlord. Reductions may be the only way both of you can survive.”

What support are you offering noW and moving forWard? What initiatives and campaigns are you currently Working on?

Carolyn: “Supporting hospitality professionals is what we do – it’s what we

have always done. This time last year, our website had 1,300 hits, and this month, it had 41,000.

“We have a helpline and offer emotional support with trained councillors for anyone who feels isolated. They’re a lovely bunch of people. Our other team are CAB-trained to give correct, current Government information and advice. We’re particularly focusing on how to stay out of debt.

“Within the licensed trade, we deal with the big boys and the smaller pub cos. The smaller ones are the ones we’re really worried about at the moment. We wanted to get in there as soon as possible and provide the right support to them. We’re earmarking self-employed people and those on zero-hour contacts.”

Mats: “We mainly sell in the on-trade, so we’ve had to refocus the way we work.

From a brand perspective, we’ve had to find the right balance between surviving and helping. We’re doing a number of things, from making hand sanitiser to working with smaller bars offering delivery, providing them with empty bottles so they can use them to sell pre-mixed drinks.

“We have also launched our ‘Ramsbury Friends’ initiative. We want bars to do business as they usually do. They sell drinks vouchers to customers and we double that up as a tip, helping them with an element of cash flow. For example, if someone buys a voucher worth £50, we match that, and it goes straight to the venue. Consumers

Business

really want to support their local bar or pub during this time.”

Simon: “We’re reminding people that, in many ways, life still goes on. We’re taking about mental health issues. We have provided free-of-charge working from home policies and a letter on varying contracts, as well as free webinars and FAQ sheets based on Government guidance.”

John: “One of the options we’ve looked at for our restaurant in Knightsbridge is turning it into a delivery kitchen, if it’s not viable to reopen that venue because of cash flow problems or the market being super competitive. We have a huge restaurant and kitchen there – could this be shared by multiple take-away companies? That’s one scenario we’re looking at for that business.

It’s not a definite, but it’s an option.”

Heidi: “Our hospitality customers are having to lay off staff and put them into furlough, so we are offering short-term relief and allowing them pause their accounts. Everything is still set up, so when they’re ready to start scheduling again, they can get going straight away. During this pause period, they are also able to use the communications mechanism in the software to keep in touch with staff.

“We’re also setting up a community site to connect people and offer some (non-

legal) advice and examples of the sorts of things they can do. It’s a place for people to share and collaborate.”

Robert: “We immediately suspended all billing for our customers. We have also diverted some technical competence from our team to launch a free online ‘pub hub’.

Lots of venues have already registered.

They’re doing different things and telling us about them. The platform offers different resources and support.

“Above all, we want to show pubs that they are not alone, and encourage everyone in the sector to pull together, so we can all pull through these difficult times.”

hoW can venues prepare for their comeback?

Heidi: “Venues preparing for their comeback should be putting infrastructure in place. One of the scenarios with Covid-19 is that we have different waves of the virus over the next year, with peaks. Businesses may have to flex. They need to have the ability to be agile.

“Businesses will be looking to diversify so they’re not 100% dependent on people coming to a location to be together.

Thinking about various other lines of business, such as take-away and delivery, collaborations and pop-ups, is a good idea.

However, everything needs to be well thought out. This will allow businesses to set themselves up for potential ups and downs and mitigate risk.”

John: I would advise people to run various scenarios and see what the business looks like if you scale it right back. It’s all well and good brainstorming and coming up with good ideas, but does it work financially? If there is a second wave or a second hit, how is that going to affect you? What does your forecast look like for the next year or so? That’s the reality that people need to get into sooner rather than later. You need to make decisions based on this.”

How to contact Ltc To find out more, donate or get in touch with the Licensed Trade Charity, visit www.licensedtradecharity.org.uk. Talk to a charity advisor by calling 08088 010550. www.barmagazine.co.uk

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Business

Be prepared ACCESS HOSPITALITY’S KATY HAmILTOn OffErS BAr OPErATOrS SOmE vALuABLE AdvICE On PLAnnIng AHEAd

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echnology provider Access Hospitality has been supporting its customers and the wider bar community over the last few weeks with initiatives aimed at helping them maintain cashflow through diversification of their offer. Providing two months free software has enabled some venues to launch a delivery service, for example, while an enhanced voucher system on sister site DesignMyNight has opened up more opportunities for consumers to support their favourite venues despite them being closed.

While there are different financial support packages available for some operators, the prime focus for every hospitality venue will be on generating cash flow immediately,

28 www.barmagazine.co.uk

keeping costs at a minimum whilst not detracting from quality and service in the longer term. Although there are still many uncertainties, Access Hospitality has used its familiarity across many aspects of running a bar to produce a checklist that helps operators with their planning process for reopening and the months ahead.

The plan encourages operators to focus on their priorities and basic activities during lockdown, as well as the actions in the weeks immediately before reopening, relaunch week itself and then preparing for a new-look trading environment in the foreseeable future. “Operators need to be realistic and pragmatic, organised and motivated so that they can start to rebuild their business on a firm footing,”

says Katy. “Each business will be different, but our aim is to provide a template that helps operators put their plans together, to highlight some of the issues that they should be thinking of at different stages of the planning process, stimulating discussion around how their business will operate in the future.”

Staff Staff remain the beating heart of every venue, so whilst they’re not on site, communicate with them regularly, checking on their welfare, keeping them informed of your latest news and maintaining the team spirit so that they will be up to speed and motivated to return when they’re able to do so. Give them chance to learn some new

Business

Katy Hamilton

skills and encourage their creativity so that they can make their mark on your business and consider whether you have the best pay and benefits schemes in place to make sure you hold on to your best employees.

Site maintenance and readineSS to reopen Lockdown has provided the chance to check that the building is in good order and that all equipment is fully functioning, without impacting on service. There’s a likelihood that we’ll see an increased emphasis on health and safety when venues reopen, so make sure that all legislative issues are up-to-date now and that you already have systems in place to follow best practice guidelines for maintenance and repairs. Reschedule any preventative maintenance visits that have been postponed, prioritising statutory checks and certifications.

GueSt experience Customers are missing the freedom to visit a bar or restaurant, and many are already thinking about where they’ll go on their first trip out. Others may be more reluctant

to venture out quite so quickly and some social distancing or isolation measures may remain in place, so operators will have a challenge to manage expectations.

Handling queries and taking reservations will be important to forecast preparations for your business, planning the appropriate staffing level and kick-starting your stock ordering process.

Provide your marketing and management teams with instant access to booking information at site, region and group level to allow marketing effort to focus on campaigns that support sites where it is most needed and achieve maximum ROI. Use efficient enquiry management technology to improve conversion rates of those enquiries and integrate with systems that optimise space, take deposits, add packages or pre-orders, produce invoices or find space in a different venue if capacity is limited.

controllinG coStS Alongside labour, food and beverage costs are the biggest expense for operators, so ensure that you have systems in place to give you visibility over your costs and look at ways to pay the best price, without compromising quality and range. Manage stock levels so that you’re only ordering what you need, resist the temptation to offer discounts and focus on the products and brands that make high margins.

payment optionS There has been a big shift away from cash towards card and contactless payments to

reduce the spread of germs. If you don’t already, consider introducing payment apps and using contactless wherever possible.

Review which merchant or POS system you are using, as credit card processing times vary depending on the merchant and funds can take anywhere between 24 hours and three working days to hit your bank. If you have a roaring trade on your first few days of opening, it’s worth bearing in mind that funds may not necessarily be received for several days, which could affect your ability to pay staff and suppliers.

preparinG for a Second wave of the viruS It may not be what any of us want to think about, but we’re in unchartered waters at the moment and it’s reasonable to assume that you should be prepared for another outbreak, which may require further restrictions to be introduced. Planning for that now will stand you in good stead if it does happen.

Monitor your business closely to understand what worked and what didn’t in the first couple of weeks after lockdown to adapt your business accordingly and be ready to go again if necessary. Where possible, have a contingency plan to maintain some cash flow. If you didn’t have time to offer a delivery service during lockdown, for example, could that be an option if you start planning now or could a voucher system through your booking technology provide funds if you face another business interruption? There are many different options to explore. www.barmagazine.co.uk

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Training

Learning curve On-trade prOfessiOnals in lOckdOwn can stay engaged and inspired, thanks tO the wealth Of Online training resOurces available

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he isolation period imposed by the Covid-19 pandemic is difficult for everyone, but it’s particularly challenging for those in our sector. Hospitality workers are some of the most socially active beings out there; they’re used to late nights and large crowds, and their livelihoods are centred around conviviality, entertaining customers and collaborating with team members.

Since the nationwide lockdown period began, and bars, pubs, clubs and restaurants were ordered to close their doors, the hospitality industry has become all the more united. Businesses and individuals are spreading messages of positivity and encouragement, and countless initiatives have been developed to help people get through this time of hardship. Training and digital learning providers were amongst the first to offer their support, delivering various online courses at a reduced rate or completely

30 www.barmagazine.co.uk

We need to continue supporting hospitality team members during this challenging scenario and provide them with a way to stay connected to our fantastic industry. pernOd ricard uk and wset partner tO Offer free Online training Pernod Ricard UK has partnered with The Wine & Spirits Education Trust (WSET) to offer the WSET Level 1 Spirits courses online for free.

2,000 hospitality professionals over the age of 18 have already signed up to the programme, which will be run online by the WSET and lasts for approximately four weeks. The package also includes a home-delivered selection spirits from Pernod Ricard UK to be used as tasters throughout the course.

Pernod Ricard UK’s Brand Engagement and Advocacy Team (The BEAT) will be available via their online channels for the duration of the course, as additional online support and to run tasting sessions.

Training

hOspitality leaders mentOr apprentices thrOugh lOckdOwn

free-of-charge, along with new platforms and campaigns designed to educate, engage and inspire.

Over the last few weeks, the Wine & Spirits Education Trust (WSET) has ramped up its digital learning, fast-tracking investment plans for online delivery of all its qualifications in response to Covid-19.

The organisation currently offers its Levels 1-4 Award in Wines and Levels 1-2 Award in Spirits as online courses. However, in reaction to the current situation, which forced the vast majority of its course providers to suspend delivery of classroom courses, WSET has implemented enhanced delivery options. As a result, around 200

UK-based training and apprenticeship provider Umbrella Training has launched of a series of ‘Superhero Talks’, which bring together senior hospitality industry leaders and apprentices currently facing challenges through the Covid-19 lockdown.

Designed to support all of Umbrella Training’s 400 apprentices and its business partners, the sessions feature specific talks tailored to those on different types of apprenticeships, from culinary to front-of-house and management programmes.

Each ‘Superhero’ conducts a talk aimed to inspire, educate and support apprentices and the wider hospitality community. The talks explore mental health, business planning and careers guidance and advice.

The first ‘Superhero Talk’ took place on 24 April and focused on ‘Lockdown Blues: Mental & Physical Well-being’, featuring Jane Sunley, Teresa Chacon and Michael Gray.

Adele Oxberry, founder of Umbrella Training, says: “We are delighted to host these talks with an incredibly inspiring group of leaders from our sector and are pleased to be able to offer these to our apprentices.

“The sessions aim to provide tools and techniques to deal with issues many are facing right now. We will explore the challenges that come with the Covid-19 lockdown and really want to focus on positive actions that can be taken whilst in this position.”

of WSET’s 800 providers are now able to supply online training to their students.

WSET’s own WSET School London, which, due to the pandemic, had to close in March, www.barmagazine.co.uk

31

Training

is offering a ‘blended learning’ platform for students, which gives them the option to continue their studies online through digital classes, webinars and live Q&A sessions.

“We are determined to give our course providers the best online tools available and to minimise the impact of the current crisis on our students’ educational journey with WSET,” explains WSET CEO Ian Harris. “We already had a strong ‘digital first’ strategy and investment plan in place, so I am incredibly proud that our dedicated team has been able to roll this out in such a short space of time.”

Live streaming is becoming increasingly popular by cause of the current Government-enforced lockdown. At the end of March, Hospo Live made its debut. Led by Think Hospitality and Flow Hospitality, the platform has been developed to help keep hospitality workers connected, upskilled and inspired during isolation. It features sessions, which are hosted on Facebook Live throughout Monday to Friday, with content covering a broad range of topics and areas, including yoga and fitness, wellness and training, as well as interviews with inspirational hospitality figures and live cooking segments. The team behind HIT Training, a leading training and apprenticeship provider for the UK’s hospitality and catering industries, have taken part in a number of Hospo Live sessions since the platform launched, exploring topics like ‘how to have a productive conversation’ and ‘menu planning and minimising waste’, with tips and advice for hospitality professionals across the sector.

CPL Learning has been working on a host of new e-learning courses and projects to help engage industry professionals.

Recently, the company joined forces with trade body UKHospitality to develop UKH Pathway, a new online training platform for hospitality team members. UKH Pathway is free to use while businesses remain closed due to the Covid-19 crisis, and provides access to learning, wellbeing and personal development resources for furloughed employees. E-learning courses tailored by CPL Learning offer individuals the chance to develop their skills across a diverse range of subjects and users can access a library of knowledge and keep a record of their achievements online. “We recognise that we need to continue supporting hospitality team members during this challenging scenario and provide them with a way to stay connected to our fantastic industry,” explains Jamie Campbell, chief operating officer at CPL Learning. “The UKH Pathway is our first step in this process.

32 www.barmagazine.co.uk

It will allow individuals to further their personal development, clearly showing the commitment we, as a sector, have in developing people.”

Once the coronavirus crisis passes and venues can finally reopen, many individuals and businesses will be in a better position to thrive, thanks to the digital education resources available and the generosity of the training companies delivering them. The innovative, social and collaborative ethos of the hospitality industry prevails, we’re just currently living in a virtual world.

typsy Offers free subscriptiOns and launches cOmmunity cOntent initiative Due to the unprecedented industry challenges and hardship caused by the coronavirus outbreak, online hospitality training platform Typsy is providing both old and new members of its site with free, unrestricted access to its content until 30 September 2020.

The service aims to help hospitality professionals stay engaged and connected. For businesses, for example, Typsy is providing online learning to teams so they can do positive things in this stressful time, such as learn new skills and earn industry-recognised certificates. After the period ends, users can simply cancel, downgrade or continue with the subscription.

Typsy has also created a Community Content initiative, inviting hospitality professionals to upload video lessons to create a peer support network. It has been designed to encourage any member of the global hospitality industry, from chefs and servers through to bartenders and front-of-house workers, to teach others what they know, sharing tips, trends and inspiration.

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33

SanitiSer

Clean spirits Distilleries anD breweries come to the rescue, proviDing key workers with hanD sanitiser in times of crisis. milly richie reports

T

he coronavirus pandemic, and ensuing lockdown, has meant that a large and precious part of our culture has been replaced by virtual drinks, online orders and contactless socialising. A sudden lack of demand for alcohol from venues across the globe has left distilleries and brewers high and dry, with a lot of time, equipment and expertise.

While there has been a decline in the need for cocktails and pints, other commonplace things have become more precious than gold dust. Hand sanitiser is so in that it’s running out. Making the most of their resources, our worldwide distilleries have been switching up the spirits for sanitiser. A serendipitous union of supply and demand, alcohol producers are armed and ready to come to the rescue, globally and locally.

Who would have known that an industry most famous for creating something that brings people together, would aid the global effort to save lives.

Across the world, venues previously used for conventions, shows, sporting events and much more have been transformed almost overnight into makeshift hospitals.

There has been an overwhelming need for beds, nurses and frontline workers, and the need for hand sanitiser has grown alongside this. The Manchester Central Convention Centre is one of the UK’s largest temporary hospitals, being reborn as the NHS Nightingale Hospital North West, with 750 beds. Manchester Gin Distillery delivered 200 bottles of its own-brand hand sanitiser to the hospital before its opening, and a further 1,200 the following week, brewing up the anti-bac using the distillery’s 1,000 litre copper still, the ‘Wonder Wend’.

Despite having to produce the sanitiser at cost, co-founders and master distillers Seb Heeley and Jen Wiggins have stated their loyalty in helping the hospital through the entirety of this unprecedented time.

A shortage of bottles and pumps for the sanitiser has, however, been an issue, so the Manchester Gin Distillery has been encouraging other businesses to reuse their bottles and, where possible, order bulk containers. “It’s important now that we try to limit the number of single-use individual bottles we throw away and try to refill them for as long as possible,” explains Seb.

34 www.barmagazine.co.uk

Our focus is on keeping people safe and continuing to support one another, our partners and our customers during this time.

SanitiSer

ramsbury switches things up To help with current shortages, Wiltshire-based Ramsbury Single Estate Spirits has switched production in its distillery to create an alcohol hand sanitiser. Made from Ramsbury’s own neutral grain spirit – usually the base for its gin and vodka – it is 78-80% ABV and follows World Health Organisation recommended formula.

Mats Olsson, head of global sales for Ramsbury, says: “As soon as we understood the lack of anti-bac in the market, we made the decision to divert our distillery resources and create our own to help in the battle against coronavirus. We’re currently supplying it to local hospitals, care home and the Wiltshire police.”

The drinks company made 2,000 litres on the first run and is now making 500 litres a day to ensure it can meet further demand.

“Without suitable dispensers, the chain stops, no matter how much sanitiser we produce.”

At the other end of the country, Tarquins gin distillery in Cornwall has replaced its bespoke wax-sealed bottles for ones with pumps. Much in the brand’s personal style, the sanitiser is hand-crafted and contains the trademark botanicals of orange and juniper, which is said to provide a unique and uplifting fragrance. The Tarquins team are pouring their hearts and souls into these bottles, delivering them for free to frontline workers. At the beginning of April, the distillery supplied 100 litres of gel to the Cornwall Partnership NHS Foundation, which then distributed it to local hospitals, food banks and police forces, as well as hospitals in the Isles of Scilly. In the future,

copper rivet on how hanD sanitiser is maDe Kent’s Copper Rivet Distillery makes its own neutral alcohol, so is in control of its own supplies and its quality. However, the demand for sanitiser has been so high that it has partnered with local brewer Shepherd Neame, which has supplied specially brewed, high-strength beer in bulk to boost Copper Rivet’s supplies for its distillation process. In total, the two companies have produced 13,000 litres of alcohol anti-bac.

“We make our gin and vodka from locally-grown wheat, barley and rye, and the naturalness of those cereals should give us an excellent base for a new health product,” explains Stephen Russell, co-founder of Copper Rivet. “However, achieving the right chemical formula is not easy. By itself, high-strength alcohol could hurt hands by opening up cracks and encouraging germs to attack. So, the solution’s formula needs to comply with World Health Organisation guidance. Together the compounds achieve the efficacy of the alcohol, while also being kind to the hands.”

According to the Copper Rivet team, there are two aspects that need to be considered to ensure the sanitiser is effective. Firstly, the sanitiser needs to have a high enough alcohol content to kill off the virus, and secondly, the liquid needs to be in contact with the virus long enough to kill it, as by itself, alcohol will evaporate too fast.

Therefore, compounds are needed which slow the evaporation.

Abhi Banik, Copper Rivet’s head distiller, has been experimenting tirelessly by blending compounds to decrease the evaporation speed of the serum, also adding vitamin E to help encourage healthy skincare.

Tarquins hopes to make individual hand sanitiser bottles from old recycled gin bottles, which frontline workers can buy for themselves via their website with an

honesty box policy. Founder and master distiller Tarquin Leadbetter says: “We’re all in this together and if we can help our local community in this struggle, then that’s www.barmagazine.co.uk

35

SanitiSer

absolutely fantastic.”

Diageo, which is responsible for brands such as Smirnoff, Captain Morgan’s and Guinness, is at the forefront of sanitiser production. The drinks giant has pledged 2 million litres of alcohol to go towards the production of 8 million 250ml bottles of sanitiser worldwide. Diageo’s Grain Neutral Spirit, which is 96% strength ethyl alcohol, is supplied at no cost to the sanitiser manufactures to help overcome shortages in healthcare systems. The initiative is being implemented in the UK, Ireland, Italy, the USA, Brazil, Kenya, India and Australia. “Healthcare workers are at the forefront of fighting this pandemic and we are determined to do what we can to help protect them,” explains Ivan Menezes, chief executive of Diageo. “This is the quickest and most effective way for us to meet the surging demand for hand sanitiser around the world.”

Hensol Castle Distillery in the Vale of Glamorgan has been the backdrop of popular BBC shows such as Doctor Who, Sherlock and Torchwood. The 400-year-old castle has recently been converted into a gin distillery, which is tagged to open in May 2020. For now, the space is being used to create hand sanitiser to aid South Wales with the national shortage. “As the coronavirus pandemic unfolded, it quickly became clear that there was an urgent and national need for hand sanitiser,” says Andy Mallows, managing director of Hensol Castle Distillery. “We realised that, with our production facilities and the manufacturing knowledge of our skilled team, we could help to provide valuable additional supplies at this critical time.”

Andy explains that, from a standing start, the distillery has received World Health Organisation accreditation for its Hensol Castle Hand Rub. “Production is now underway and we will build our capacity in the next week to producing more than 1.2 million litres a month, by operating two shifts, seven days a week to fully utilise

We’re all in this together and if we can help our local community in this struggle, then that’s absolutely fantastic. community care Family and community spirit have always been at the heart of Darnley’s Gin, which is made at Kingsbarns Distillery on the outskirts of St Andrews in Scotland. Like many, the spirits producer has adapted its operations and is now creating hand sanitiser to support the most vulnerable in the East Neuk of Fife during the ongoing Covid-19 outbreak. The gel is being distributed free-of-charge to churches, care homes and businesses around the local area.

William Wemyss, founder and managing director of Darnley’s Gin and Kingsbarns Distillery, explains: “Our distilling and production have taken a pause whilst we lend our support. The hand sanitiser will be available for local people, our team and their families to ensure their safety. Our focus is on keeping people safe and continuing to support one another, our partners and our customers during this time.”

36 www.barmagazine.co.uk

SanitiSer

our facilities.” Hensol Castle Distillery has already received orders to supply many of the frontline services, including St John’s Ambulance, the Metropolitan Police and Welsh Water, as well as a number of local councils.

The Bacardi Group is another big gun in the newly essential sanitiser trade. Eight of its manufactures are in on the scheme, from The Bacardi Bottling Corporation in Jacksonville, Florida, supplying 87,000 litres of alcohol, to humble Bombay Sapphire in Hampshire, which is producing small batches for the local community. Grey Goose Vodka, in France, has pledged 29,000 litres per day to be distributed to French companies. Also joining the effort are Martini, Dewar’s Blended Scotch Whisky, Angel’s Envy Kentucky Straight Bourbon, and rum distilleries in Puerto Rico and Mexico. Overall, unified, these groups will provide 1.1 million litres of hand sanitiser, guaranteeing clean hands, both locally and globally.

The efforts of these producers, and the many others out there that are offering their services, have not gone unnoticed.

The goal is to make a difference in the fight against Covid-19, and as the pandemic persists, much more help will come. Let’s keep supporting our key workers!

Healthcare workers are at the forefront of fighting this pandemic and we are determined to do what we can to help protect them.

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