CLH Digital - Issue #30

Issue 30

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Half-Term & Festive Bookings Plunge Since ‘Rule of Six’ and Curfew Began

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The current tiered restrictions continue to have a devastating effect on the hospitality sector.

Local lockdowns, the rule of six and the 10pm curfew for restaurants and bars had led to thousands of holiday cancellations, particularly during an ordinarily busy school term period, and has severely dented travellers’ confidence.

Consumer research conducted by VisitBritain between 28 September and 2 October showed that just 10% of people were planning an overnight trip this month, with the majority (51%) blaming government travel restrictions for not feeling confident enough to travel, and 48% citing concerns about catching Covid.

With more of the country now under high alert (tier 2) or very high alert (tier 3) tourism bosses say the situation can only worsen.

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Further research has revealed that almost half of pubs, restaurants and hotels have lost approximately 75% of festive bookings since the ‘rule of six’ and 10pm curfew began a new survey has found, but only 2% of the public said they were no longer planning to eat out this Christmas due to their fear of catching the virus.

With the three-tier system applying the ‘rule of six’ for all dining out with the highest tier as just one household/bubble, along with a ‘circuit breaker’ now in Wales, most people aren’t waiting on the Prime Minister to lift the ‘rule of six’ for Christmas Day. Yet 77% of consumers said they would rebook Christmas reservations if the ‘rule of six’ banning larger gatherings during the pandemic was lifted.

(CONTINUED ON PAGE 3...)

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2

CLH Digital

Editor's Viewpoint

Issue 30

WELCOME TO THE LATEST ISSUE OF CLH DIGITAL.

Tough restrictions are being implemented across Europe.

France has restored lockdown which comes into effect today, ordering people to stay at home except for essential work or medical reasons, and Germany has EDITOR introduced new measures, which come into force on Monday.

While they are not as far-reaching as in France, they include the closure of restaurants, bars, gyms and theatres. Meanwhile, Spain is considering a 6 month state of emergency.

Peter Adams

To date the Prime Minister has resisted calls for a full lockdown in the UK and has to be commended for that!

Our front-page story is a stark warning. A catastrophic slump in bookings. The festive period is important in so many ways. Ringing tills in December always help support businesses during the quiet post-Christmas period when people are counting the cash and tightening their belts.

I cannot imagine how businesses can get through without this vital month of trading.

Sir Rocco Forte is absolutely correct when he says that the government have overreacted and panicked.

While there are talks of an additional “4th tier”, and at this stage I have absolutely no idea what that will entail, I am hoping that common sense will prevail, and that the Prime Minister will resist the constant calls from the naysayers to lock us all down.

There is a report circulating today stating that the Chancellor’s Eat Out to Help and Scheme is responsible for an increase in the infection rate. We are not reporting on it

since we haven’t had a chance to read it in full. However, it is in stark contrast to evidence stating that very little transmission occurs in hospitality (see page 3). I am rather sceptical at the timing of this report, at a time when calls for full lockdown and growing, and the fact that the scheme is often used to defend the government’s decision not to lockdown.

Earlier this month leader of Manchester City Council, Richard Leese, stated that according his data “very little” Covid-19 transmission takes place in pubs , and figures by Public Health England (PHE) reveal that hospitality was linked to just 2.7% of COVID-19 cases.

Research by the sector’s own pub and hospitality trade bodies UKHospitality, the British Institute of Innkeeping and the British Beer & Pub Association have revealed that just 1% of hospitality venues across the UK have been linked to NHS Test and Trace incidences.

PHE data shows that there was only a moderate rise in the number of coronavirus outbreaks recorded in food outlets and restaurants, with the bulk of the new cases originating in educational settings, workplaces and care homes. Of the 634 Covid-19 infections linked to particular institutions registered in England in the week to 4 October, just 22 are believed to have occurred in food outlets and restaurants.

Pubs and bars that aren’t classed as “food outlets” are not counted as an individual category, but the number of infections linked to “other” settings, while rising, is still lower than in care homes, workplaces and educational establishments.

There were prior pandemic 3.2 million people directly employed in UK hospitality, with 2.8 million others indirectly dependent on the industry. Ninety-nine per cent of the people who operate in it are small and medium-sized enterprises, and the small and medium-sized enterprises have been for the last 20 years the “Bread and Butter” for CLH News.

A national lockdown will be a disaster for them, livelihoods and in many cases homes lost.

However, I have said before that the sector is exceptionally resilient. And the good news is that the public will throw its support behind bars and restaurants when the pandemic eventually subsides.

A great story in this week’s issue from Barclaycard payments revealed that generous and supportive Brits are happy to pay 10 per cent more for a pint to help the hospitality sector, even more in London who are willing to fork out a whopping 22 per cent extra for their beer.

Another article reveals that Staycation drove consumer spend during the summer. I was a witness to this with Bournemouth being absolutely packed, and despite the doomsters constantly warning of spikes and infections it simply never happened here.

I would go one further than resisting calls for lockdown I would reintroduce and eat out to help scheme for Christmas! The public are desperate to have some joy and fun put back in their lives, and as stated above the public or heartwarming be willing to lend its support and get the sector back on its feet.

So, once again I would urge you to get behind the #CancelTheCurfew campaign.

The hospitality and on trade have some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us!

Once again we have some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis.

And to repeat what I said last week, a country without a vibrant hospitality sector really is a country without joy!

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Issue 30

CLH Digital

3

Half-Term & Festive Bookings Plunge Since ‘Rule Of Six’ And Curfew Began (CONTINUED FROM FRONT COVER)

contrary to GDPR rules.

The research of 2,000 consumers in England and 500 owners or managers of pubs, hotels and restaurants by Adactus a specialist in booking and reservation systems, found that while 37% had cancelled their Christmas day bookings to eat out in a pub, restaurant or hotel, the restrictions were resulting in cancellations right across the Christmas period, with 45% also cancelling or changing plans to eat out on New Year’s Eve, 26% on Boxing Day and 19% on Christmas Eve.

Scott Muncaster, Managing Director of Adactus said: “Clearly our study has found that people are not changing their Christmas plans to eat out due to their fear of catching the virus, but due to the ‘rule of six’ and 10pm curfew. Many people would still like to celebrate Christmas and the New Year with meals out but are being put off by the restrictions.

Instead over half of people in England are planning to break the ‘rule of six’ rule this Christmas by celebrating privately at home with friends and family without an evening curfew. 69% said they had changed plans or cancelled reservations to eat out because their party would exceed the ‘rule of six’.

66% said their cancelled bookings included their office Christmas party, 26% included their annual family Christmas dinner, 16% a dinner with friends and 6% meals out Christmas shopping with friends. 69% of hospitality businesses said they are pessimistic about the viability of their businesses if the rules remain in place for up to six months.

When it came to recording ‘Track and Trace’, 89% of the public stated this was being done using a clipboard/folder/book, just 5% on the NHS app and 5% via a venue’s app – with 85% also saying that any paper recordings were also left out at the venue in full view of anyone, which is

“There is still time for restaurants to persuade guests to book to celebrate with them, albeit in different ways to a normal Christmas. They should be talking about the Christmas period with their guests now, inspiring them to focus on what is possible within the restrictions – smaller groups enjoying a memorable and safe festive experience while following the rules we all need to live by. Clear communication and a robust, fixed-cost booking system are essential to provide guests with all the reassurance and ease needed to book their table.”

region are also seeing a year-on-year slump in business. Losing half-term bookings on top of a dire outlook for Christmas will be the last straw for some of the group’s hotels, said Paterson. “As soon as the new tier system was announced we saw a new booking behaviour. We are going to see more cancellations. Many hotel owners will now close until in March.”

Leading hotelier Sir Rocco Forte has described the restrictions as “completely an overreaction” that has created a “grim situation” for the UK hospitality industry.

He said, “We’re now seeing new forecasts done by the same people who made the mistakes last time round, forecasting Armageddon, and they’re starting to panic again.”

Rob Paterson, chief executive of Best Western, a group of 300 independently owned hotels across the UK has described the current situation as “death by a thousand cuts”.

Sales at his UK hotels, Brown’s in London and The Balmoral in Edinburgh, have fallen by 80 per cent. Sir Rocco said: “We’re looking at a significant reduction in our staff unfortunately, as a result of the ending of furlough, and we are talking about 80 people out of a total employee base of 450 in this country.”

He said: “The most recent data shows that bookings for its hotels in northern England and Scotland are down by almost 70% compared with the same time last year. In London there has been a 65% year on year fall. The only part of the UK where bookings were strong was the south west where there have been no local lockdowns, but now hotels in the

“The way things are at the moment we’re not looking at things improving very much for the next four or five months so we have no option but to take drastic action.There’s talk now of Tier 3 being imposed across the country. That would mean we have to close the hotels, which will be pretty disastrous.”

Latest PHE Data Reveals Hospitality Venues Were Linked To Just 2.7% of COVID-19 Cases

Trade bodies report figures showing pubs, restaurants and hospitality venues are COVID-secure, urging Government to remove 10pm curfew Pub and hospitality trade bodies UKHospitality, the British Institute of Innkeeping and the British Beer & Pub Association have revealed today that just 1% of hospitality venues across the UK have been linked to NHS Test and Trace incidences (1).

The finding, from a survey of members of all three trade associations conducted by hospitality market research company CGA, showed respondents operating over 22,500 outlets across the UK collectively only reported 275 NHS Test and Trace contact incidences – the equiva-

lent to 1% of all outlets surveyed.

Latest Public Health England data published also shows that hospitality was linked to just 2.7% of COVID-19 cases (2).

The trade bodies say the findings reiterate that pubs, restaurants and hospitality venues are COVID-secure.

They are now calling on the Government to consider removing the 10pm curfew on the sector, which SAGE has questioned as an effective way to combat the virus, and which is massively damaging hospitality trade in medium risk regions across the UK. A spokesperson for the trade bodies, said:

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“Just 1% of the 22,500 pubs, restaurants and hospitality venues we surveyed said they were linked by NHS Test and Trace to an incidence.

“Public Health England’s own data shows hospitality was most recently linked to just 2.7% of COVID-19 incidences.

“The evidence is clear that pubs, restaurants and hospitality venues are COVID-secure. Singling them out is simply illogical, counterproductive and grossly unfair.

“SAGE itself has called into question the effectiveness of the 10pm curfew and it is greatly harming our sector in medium risk areas. The Government must consider removing the curfew.”

Evoke the Blitz Spirit in Your Customers 4

CLH Digital

Issue 30

James Mitchell works closely with brands in the hospitality sector on communications and marketing strategy, helping them adapt, simplify and scale their approaches to finding reliable growth. www.jamesmitchell.london Decades into the future, we’ll all have our own COVID-19 story to tell. This is how to make yourself part of that narrative.

If there’s one thing that we, as a nation, excel at, it’s coming together to face a difficult situation. Which is why now could be the best opportunity you’ve ever had to create a loyal customer base for your business.

You, as a business owner or manager, are in the once-in-a-lifetime position of being able to directly relate to your customers on a personal level, as we all try to adapt to the ever-changing reality of life in Covidtimes.

In this article, I explore how the right communication with your employees, customers and the wider community can create a surge of positive engagement with your business and make it an integral part of

the future hospitality landscape. Whatever that looks like.

EMPLOYEES AS BRAND ADVOCATES Your employees are people who are invested in your business and care about what happens to it. Which makes them valuable allies. If they’re well-looked after, you’re much more likely to get their support. Not just that, they’ll be happy to go above and beyond for your customers too.

The best way to do this is to be honest in your communications with them. Even if you’re struggling - especially if you’re struggling - let your employees know the situation and empathise with the effect this might have on them. They might have questions or need help from you too.

The longer you can keep this channel open and reciprocal, the better it will be for your business.

COMMUNICATING WITH YOUR CUSTOMERS Just as with your employees, recognise how the changing situation will affect your customers. This is your chance to show adaptability and willingness to continue doing everything you can for them. Even if that’s a bit (or a lot) different from the norm.

Your revenues may be much lower but opportunities to make lasting impressions are abundant. Maybe your customers are losing out on experiencing a product or service from your business as a result of COVID restrictions. If you can, offer them the same opportunities at a later date. Or is there a way of offering help or advice online, for example, until they can revisit you in person again?

In this positive way, you can also share the experience you’re going through. Show your human side and let your customers connect to you at the emotional level. Allow them to see that, by supporting each other, you might just make it through to the other side in one piece.

ENGAGING WITH YOUR COMMUNITY It might be that you already have a strong presence in the wider community. Or you might have none at all. Take this opportunity to make yourself accessible and relevant. To show what it is you stand for and why.

People don’t buy into what you do: lots of other businesses will be offering a similar product or service. People buy into why you do it.

What gets you out of bed in the morning, apart from having to pay the bills? Once you’ve stepped back and reevaluated your purpose, it’s time to tell your story.

You could do this by creating or getting involved in an initiative that has a positive impact or unites your community. A great example is hospitality businesses rallying around Marcus Rashford’s #endchildfoodpoverty campaign, by donating food boxes or creating a pay-it-forward scheme so people in difficulties can claim pre-paid children’s meals.

While you might not make any immediate profits from these efforts, the intangible reward is brand building. Potential customers will begin to understand what it is you stand for. And if this connects with them, they’re much more likely to choose you over anyone else the next time they do have money to spend.

Scottish Government Responds to Licensed Hospitality Sector’s Pre-Action Letter for a Judicial Review

Following the unprecedented steps, taken by five of Scotland’s hospitality Industry bodies, of commencing the legal process against restrictions imposed on the licensed trade by the Scottish Government, the group received a response at 3.56pm today complying with the requested deadline of 4pm.

The Scottish Beer & Pub Association, The Scottish Licensed Trade Association, UKHospitality (Scotland), the Scottish Hospitality Group and the Night Time Industries Association Scotland jointly served a preaction letter following receipt of an Opinion by prominent legal expertAidan O’Neill QC advising that a Judicial Review would be warranted.

In a joint statement the group’s spokesperson Paul Waterson said: “Now that the Scottish Government has formally responded to the group’s pre-action letter, the group will now follow proper protocols and 'digest, consult and scrutinise; the contents, and will subsequently release a more substantial response at the appro-

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priate time.

“All our operators in the licensed hospitality sector and the staff that this industry employs have been eagerly awaiting this response. We reiterate that we all understand and entirely support the goal of suppressing the virus, but our sector is in crisis and the announcements and debate in Parliament yesterday gives us no real grounds for optimism in the future.

“Despite intensive discussions over the weekend and industry proposals for an alternative tier system and support scheme, requested by Government officials, which would help the industry survive not only operationally but financially, these have been given little more than lip service.

“Representatives of the group certainly do not consider these recently increased engagement opportunities as following proper consultation procedures given the short time afforded.”

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Issue 30

CLH Digital

5

20,000 Hospitality Venues To Miss Out On Lockdown Grants, Putting Over 1 Million Jobs At Risk Unless Government Takes Advantage Of State Aid Reforms The British Beer & Pub Association (BBPA), British Institute of Innkeeping (BII) and UKHospitality (UKH) have written to Chancellor Rishi Sunak urging him to loosen State Aid restrictions, so that vital cash grants he promised to UK pubs and hospitality businesses in tier two and tier three lockdown areas can reach them.

According to the trade associations, if the Chancellor doesn’t apply the changes to State Aid restrictions, 20,000 hospitality venues and pubs across the UK will not receive the support he has allocated to them – putting the one million plus people they employ’s livelihoods at risk.

Until recently, State Aid rules directed by the EU meant that businesses could only receive up to €800,000 (£720,000) of cash support from the Government, which many businesses had already reached.

Despite this, the Government hasn’t confirmed if it will allow businesses to access extra funds that would provide the help they desperately need, despite the trade associations asking Government for clarity on numerous occasion. According to the trade associations, if the Government doesn’t do this, pubs alone will miss out on grant support in the region of £50 million.

The trade associations are now calling on the UK Government to apply the change to State Aid immediately and in the most flexible way possible, allowing pub and hospitality businesses to receive the grant funding they are eligible for and desperately need.

In a joint statement they said:

However, since 13th October, the rules have changed enabling severely impacted businesses such as those in hospitality up to €3,000,000 (£2,700,000) in State Aid.

“Unfortunately, without applying changes to State Aid restrictions, some 20,000 hospitality venues and pubs will not receive the grants the Chancellor has rightly promised them.

Multiple operators of pubs and hospitality venues are therefore missing out on this vital support. In simple terms, an individual pub or restaurant could have claimed a £25k grant in May 2020, but a multiple pub or restaurant owning business would have been capped at claiming for a maximum of 28 sites. These businesses are therefore unable to access further grant support that is so desperately needed.

“Without the grants, many pubs and hospitality businesses will be lost forever and half of the hospitality workforce – over one million livelihoods – will be at risk.

Businesses hit by this rule, the trade associations say, employ around half of the hospitality workforce – over one million people. This makes getting cash grants to them particularly pertinent in order to protect the majority of hospitality jobs over the winter so they are there for the Spring once restrictions are lifted and the economy opens up again.

“The Government is hiding behind these EU rules which it has the ability to change. This cannot be the Chancellor’s intention, so he must now take advantage of the changes to State Aid rules to immediately unlock the grants our sector desperately needs.

“If action is not taken by the Government or the Chancellor, thousands of businesses and over one million jobs will be at risk throughout the winter and might not survive to the spring and the economic recovery.”

Reopening Of Hospitality Improves Consumer Confidence But Concerns Over ‘Second Wave” Customer confidence has improved slightly for the third quarter but concerns remain over a second wave of the pandemic, according to the latest Deloitte Consumer Tracker.

Consumer confidence edged upward by one percentage point, to 16%, in Q3 but remained seven percentage points lower than the same period last year, according to the latest Deloitte Consumer Tracker.

Sentiment improved for job security, job opportunities and career progression, and children’s education as hospitality reopened during the summer and the academic year resumed.

However, whilst sentiment on the state of the economy improved six percentage points quarter-on-quarter, the combination of new local lockdown measures, a year-end Brexit transition deadline, and ongoing

financial impact of the COVID-19 pandemic saw year-on-year confidence fall by 27 percentage points, to -82%.

Deloitte’s analysis is based on responses from more than 3,000 UK consumers between 25th and 29th September 2020, at a time when some workers returned to home working, and new early closure rules for pubs and restaurants came into effect across the UK. One for the road According to the research, net spending increased quarter-on-quarter across a range of leisure categories, including eating out, drinking in pubs and bars, and visiting coffee and sandwich shops, up +47, +35, and +33 percentage points, respectively. Whilst net spending in most leisure

categories remained below last year’s levels in Q3, consumers’ spending on hospitality was driven by an easing of COVID-19 restrictions from early July, combined with warmer weather and continued financial support from government schemes, such as Eat Out to Help Out. Simon Oaten, partner for hospitality and leisure at Deloitte, said: “The gradual reopening of many leisure activities during the third quarter prompted a timid return to social life for consumers, following lockdown closures earlier in the year. Financial support for the sector has resulted in encouraging signs for dining and drinking out activities in particular. However, the next six months are likely to determine the speed of the leisure sector’s recovery, pending any sustained interruptions and ability to operate effectively.”

Staycations Drive Consumer Spend as UK Benefits from boom in Domestic Holidays Issue 30

UK consumer spending continued its recovery across the Summer months driven by growth in retail, dining and travel expenditure, according to Cardlytics’ latest State of Spend report, which tracks consumer spending across 22 million UK bank accounts.

7

curfew and “rule of six” in place, the embattled sector may face challenges ahead.

In retail, home & garden (+25% in August), sports and outdoor (+19%), grocery (+14%) and fashion (+4%) all led the way, showing significant year-on-year increases.

The rise of the domestic ‘staycation’, driven by travel restrictions and consumers less willing to go abroad, saw spend on holiday resorts like Centre Parcs, Butlins and Sykes Cottages jump by more than half (51%) at its peak in mid-July. Following year-on-year increases in July (+39%) and August (+4%), growth continued into September (+5% for the first week).

Duncan Smith, Commercial Director, Cardlytics, commented: “The popularity of staycations this Summer has been a major help for many brands across sectors. While clearly external factors impacted this behaviour, travel and leisure companies will be hoping in the long run that they’ll be able to hold on to some of these new customers.

Businesses in other sectors, like pubs and restaurants, benefitted too, and as we approach winter holiday season they will be planning for how they can make the most of any increased local tourism.”

The rise of the staycation benefitted other business domestically.

Spend at amusement parks like Alton Towers and Thorpe Park was up 29% in August, while spending at museums in August saw month-onmonth growth of 55%.

Overall, consumer spending continued its recovery across the Summer.

After months of year-on-year falls, the most significant being a 41% drop at the end of March, spend moved into growth territory at the start of July and remained there throughout the Summer, peaking at year-on-year growth of 9% at the end of August.

CLH Digital

The dining industry saw significant increases in spend throughout Summer, driven in particular by the Eat Out to Help Out scheme which ran throughout August. This resulted in dramatic growth, particularly in casual dining (+126% month-on-month) and pub dining (+111%). Sales began falling in September once the scheme ended, and with the 10pm

“Faced with new government restrictions, pubs and restaurants face a difficult journey ahead as we head towards the end of the year. They will face a tricky challenge of navigating government rules while trying to increase footfall, and we expect an increased variety of marketing tools will be deployed by brands to attract customers.”

Quarter of Diners Will Only Return to Venues They Know and Love Post-Local Lockdowns

With tougher measures being placed on hospitality venues in COVID hotpots across the country, a new study from SevenRooms, a data-driven guest experience platform for the hospitality industry, has revealed that half (51%) of UK consumers believe they are generally more cautious than their friends and family when it comes to visiting pubs, bars and restaurants.

The ‘COVID Confidence Report’, which polled a representative sample of 2,214 UK consumers through YouGov, indicates the varied impact a second round of closures could have on guest confidence when venues reopen, showing how hospitality operators need to adapt and cater to a wider range of dining personas and experiences postpandemic: • Cautiously Committed: 1 in 4 (26%) diners said they would only book a restaurant that they had been to previously, and only once they felt comfortable enough with the existing COVID-related plans and procedures to do so • Safety Savvy: 18% would only book with venues where they felt confident in the health and safety measures put in place after it has been reopened for a month, while 15% wouldn’t book until longer than a month after reopening • Delivery Devotees: For 13% of diners, contactless delivery will be the favoured option over going to a restaurant when local lockdowns are lifted • Carefree Connoisseurs: 10% of UK consumers would book a restaurant as soon as restrictions were lifted no matter what, while 8% would do so but only with restaurants they had visited previously The study also examines the issue of venue ‘no shows’, revealing that half (51%) of UK consumers say that nothing would prevent them from

turning up for a booking and failing to cancel. However, COVID-19related safety worries are a notable driving force behind others failing to honour a reservation: • Social distancing – more than 1 in 4 (27%) UK consumers would no show if a venue looked crowded, while 22% would be put off if tables weren’t spaced two metres apart • Local infection rates – for a quarter (24%), an increase in infections in the local area would cause them to no show • Health and safety – more than 1 in 5 (23%) wouldn’t show up if they read reviews ahead of a booking and saw negative comments regarding the venue's approach to health and safety, while 18% would be put off if a venue didn’t meet a guest’s safety standards – even if that venue was adhering to government guidelines • Last-minute decision-makers – just 3% admit that they would no show as a result of making multiple bookings and then deciding last-minute on where to go With face coverings now mandatory for all hospitality staff in the UK, the report reveals that such safety measures are a fundamental part of many guests’ comfort and enjoyment of the overall restaurant experience. Poor adherence to the rules could impact diners’ longer-term view of an establishment and put revenues at risk: • More than one in three (38%) Brits would raise the issue with a member of staff if another team member wasn’t wearing a face covering • Just under a third (30%) would tell friends and family about the lack of staff PPE, especially if they were likely to consider visiting, while a similar proportion (29%) would not return to the venue again

• 19% would reference the lack of face coverings as part of their review or feedback following the visit • 17% of respondents would speak to those they were with to see how comfortable they felt first before deciding whether to take action, while 11% claim they wouldn’t take any action at all as staff without face masks would not bother them “With restrictions being reintroduced in certain areas of the country, operators need to ensure they are equipped to meet the evolving customer needs that come with these new rules and regulations,” says Danilo Mangano, General Manager Europe at SevenRooms. “While consumers are evidently craving on-premise experiences, they are also understandably cautious, which has a large impact on their behaviour as they return to dining out. Operators need to show guests that they understand and have the systems in place to respond to their changing wants and needs. They can do most effectively by continuing to leverage data insights to personalise offerings that make guests feel confident in their experiences, whether they are ordering delivery or making a reservation.”

“With these changes in mind, building and maintaining direct relationships with guests is more important than ever. Loyal customers are the bedrock of success and will be eager to support venues that provide unique and personalised experiences. Beyond that, however, where guests may be warier about visiting, a direct dialogue and tailored communications provide an opportunity to put diners’ minds at ease around what to expect, reducing the propensity for no shows and ultimately encouraging them to rebook.”

Scottish Government Launches Support for Nightclubs Nightclubs that have been closed by law since March are to benefit from targeted funding.

tions on these activities.

One-off grants of up to £50,000 will be available to businesses in both sectors through the COVID-19 Contingency Fund. Grants will be based on rateable value.

“Local authorities will be contacting businesses directly to get the information needed to progress their claim.”

Businesses operating multiple premises will be eligible to claim one full grant plus grants of up to 75% on subsequent properties.

Funding has been made available through the £11 million COVID-19 Contingency Fund. This is part of the package of more than £40 million support for businesses affected by the latest COVID-19 restrictions.

Guidance will be published this week to help soft play centres prepare for re-opening when it is safe to do so. The guidance has been developed in partnership with clinical experts, regulators, trade unions and industry representatives.

Premises will not be eligible if they have opened at all since March – for example by changing their licence to open as a pub – and awards may be reduced if companies successfully apply to the Cultural Organisations and Venue Recovery Fund.

Business Minister Jamie Hepburn said: “We know that nightclubs and soft play centres have been particularly badly hit by this pandemic – unlike the majority of businesses, they have not been allowed to open since March. These grants take account of those exceptional circumstances and will provide a boost as we continue to tackle the virus.

“We don’t want any business to remain closed for a day longer than is necessary but public health is paramount. Unfortunately we are at a critical point with infection levels rising again and it is not safe to lift restric-

GRANT THRESHOLDS Rateable value

Grant amount

£18,000 or under

£10,000

Between £18,001 and £51,000

£25,000

Above £51,001

£50,000

Kind-Hearted Brits Are Happy To Pay 10% More For A Pint To Help The Hospitality Sector Issue 30

Kind-hearted Brits are happy to pay 10 per cent more for a pint to help the hospitality sector – with Londoners willing to fork out a whopping 22 per cent extra for their beer.

And the rise of table service is helping bar staff are keeping fit – with staff averaging 7,442 steps while burning 622 calories per shift.

Matt Tebbutt, chef and broadcaster, says, “The hospitality sector could never have been ready for what has happened over the past six months.

Overall, they are prepared to pay 11 per cent more for a Sunday roast, and 10 per cent more for a pint.

“But, having spent so much time working in the industry and of course visiting many venues regularly as a customer – I never doubted that the staff and customers would do their best to help keep these businesses open.

However, city dwellers in London will accept the highest increase per pint (22 per cent), followed by those in the North East (15 per cent).

Konrad Kelling, head of small business at Barclaycard Payments, said: “While the hospitality industry is undoubtedly facing a challenging road ahead, it’s heart-warming to see how committed the great British public is to supporting their local pubs and restaurants.

“Whether that’s by accepting higher prices for food and drink or by increasing the amount they tip hardworking staff.

“At Barclaycard, we are working closely with hospitality clients impacted by current circumstances and are offering bespoke payments support packages to help them navigate the challenges ahead.”

Despite measures in some areas of the country preventing customers popping into their local pub for a drink, it is clear the watering holes are valued in their communities.

9

cent) open to higher prices and over a third (34 per cent) now likely to increase the amount they tip for staff.

A survey of 2,000 UK adults has revealed almost four in 10 (37 per cent) would spend more on food and drinks than they would at the start of the year.

The research, by Barclaycard Payments, surveyed consumers and hospitality workers on the impact the ‘new normal’ has had on their day-to-day life.

CLH Digital

“Not only is hospitality full of some seriously hardworking people, but they’re resourceful, creative and constantly ready to adapt.

A fifth (20 per cent) of Brits think their local pub means more to them than before.

“While we should all keep safety as a priority – it’s important that those of us who can – do our bit to help the locals we love.”

The increased value felt by customers during this time, has been put down to the appreciation of hardworking staff (43 per cent), concerns for the future of pubs within the community (41 per cent) and the opportunity for social interactions where possible (32 per cent).

Cetin Guvenli, general manager of Cotswolds pub The Kingham Plough, added: “Like so many other businesses across the UK, nothing could have prepared us for the impact of a global pandemic.

It has also led to one in four Brits (26 per cent) continuing to visit pubs at least once a week where they can.

Those that are able to are returning after missing their local pub (32 per cent), supporting businesses who have suffered lost revenue (27 per cent) and to help give a boost to the economy (24 per cent).

The younger generation (those aged 18 – 34), were found to be most eager to support their local pubs and restaurants, with almost half (48 per

“It’s been an incredibly difficult time having to quickly adapt our business in order to re-open and keep customers and staff safe.

“Implementing social distancing measures and enhancing our cleaning regimes have all come with challenges, but both our regular customers and those coming for the first time have been supportive throughout.

“There will inevitably be challenges ahead, but with the support of our customers and community – we are confident we can get through it.”

Targeted Government Support Would Save Jobs and Businesses UKinbound has released its latest Business Barometer results which show that viable, export earning, inbound tourism businesses would be saved from collapse, and highly skilled people could avoid redundancy, if the Government provided targeted support.

40% of respondents stated that their business will manage through the crisis, however this jumped to 62% after the 9th October announcement.

However, only 37% of tour operators and DMCs stated they would be operational when business returns.

When the Chancellor announced details of the new Job Support Scheme (JSS) on 24th September, three in four inbound tourism businesses were planning to start making redundancies. This figure dropped to under 50% when the more targeted JSS closed option, for businesses required to shut due to local lockdowns, was announced on 9th October.

Confidence levels continue to be low, with just 17% of respondents saying they are confident about business in the next 12 months, but this is a rise on the historic low of 11% recorded in April. A range of reasons were given for this low confidence including the lack of clear policy from Government on travel corridors and no decisive move to testing prearrival rather than quarantine.

Tour operators and DMCs have been hardest hit by the Coronavirus pandemic as they are reliant on international visitors for business, can’t pivot to domestic and were excluded from crucial support channels as Government don’t recognise that the operating conditions of these leisure industry businesses differ from those with an obvious shop window.

UKinbound will continue to lobby Government with the following asks: • Creation of a ‘Tourism Resilience’ Fund to help businesses wholly reliant on international visitors to survive until the return of the market in Spring 2021 • Call on the Minister of Housing, Communities & Local Government guidance on rate relief and grants should be amended to include tour operators and DMCs • Testing on arrival/ regional corridors to restore consumer confidence in travelling to the UK

“Inbound is the UK’s third largest service export earner, with 40 million international visitors visited the UK in 2019, contributing £24 billion to the UK economy. Over half of these visits were facilitated by tour operators and DMC. These businesses also deliver international tourists to locations across the UK, where they spend valuable money in regional city and rural economies.”

“We urgently need Government, specifically Treasury and the Minister of Housing, Communities & Local Government, to engage with the sector and provide clear targeted support for these businesses. There is a pentup demand to visit Britain; these businesses must be helped to survive so that they can help play a key role in the UK’s economic recovery. We will be delivering a proposal for targeted support to Treasury soon.”

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However, because of the nature of their businesses, 72% of tour operators and destination management companies (DMC), who employ talented people with contracting, language and negotiation skills, will still need to make redundancies.

• Extension of the enhanced JSS for lockdown areas to tour operators and DMCs who have been prohibited from trading because of HMG impediments (e.g. lockdowns, quarantine etc).

Joss Croft, CEO, UKinbound said “Our research clearly shows that targeted Government support does work, but the tourism industry is a diverse range of inter-related businesses that depend on each other for survival, and currently the UK’s 200 plus inbound tour operators and DMCs continue to be left out in the cold, struggling to survive.

TOASTERS • STAINLESS STEEL SINKS & TABLING

Managing Cash Flow and Government Funds in the Hospitality Industry 10

CLH Digital

Issue 30

Matthew Wyatt, Partner at Wellers, discusses how the hospitality industry can weather the storm of the coronavirus pandemic by carefully managing its finances.

The COVID-19 pandemic has hit businesses hard, none more so than those in the hospitality industry as it continues to battle with Government restrictions which limit many pubs, bars, restaurants, and hotels’ ability to operate as normal.

As the Government begins to shift its position on financial support, away from the Coronavirus Job Support Scheme, Bounce Back Loans, and the like, many will see a dark cloud looming overhead.

However, businesses don’t have to solely rely on the Government.

While there’s no doubt that the environment is incredibly tough, there are steps proprietors can take to help get through this time of financial instability.

Fully understanding your working capital and cash flow will provide you with a world of insights into your business and help identify the potential weak points that could cause problems financing your day-today operations. It’s always a good idea to be on top of your cash flow, but it is especially critical when businesses are facing uncertainty.

WHAT IS WORKING CAPITAL? Cash flow problems are one of the leading causes of bankruptcy and it is usually down to a poor understanding of the business’ working capital obligations. As some will already know, working capital is the sum of money required to fulfil a businesses’ everyday obligations - things like paying supplier invoices and staff wages.

To measure the short-term financial health of your business, the calculation is: Working capital = current assets – current liabilities.

A healthy business will have more money coming in than going out, meaning it is able to take care of all its financial liabilities. Without having a positive cashflow, a business simply isn’t able to cover its costs and,

particularly at a time when the economy is struggling, this is likely to lead to an eventual collapse.

with your accountant to stay on top of your numbers and identify potential problem areas.

WHAT IS THE RIGHT AMOUNT OF WORKING CAPITAL?

THE FUTURE OF GOVERNMENT SUPPORT

There isn’t a one size fits all answer to this question. The needs of a business will change over time, which is why it is so important to stay on top of the numbers. In the hospitality industry, many of the costs are upfront.

Your working capital requirement refers to the amount of finance needed to cover the time delay between you paying your suppliers and your service being provided. In a restaurant setting, this is the difference between paying suppliers and receiving payment for the food served.

Once you know what your numbers are you are better equipped to improve them…so let’s consider how you might do that.

HOW DO I IMPROVE MY CASH FLOW? Unfortunately, there isn’t one quick fix to instantly improve cash flow.

However, there are a few different policies that will have a positive impact. Consider the following carefully • Potentially increase product and/or service pricing if it is commercially viable to do so • Establish a good working relationship with suppliers; this could lead to discounts or longer invoice periods allowing you to make sales before having to pay • If your business is restricted, consider diversifying your products or services to help generate different, or additional income streams. For instance, we’ve seen some restaurants develop a takeaway or home delivery service, and village pubs providing a village shop service.

• Invest in things like customer service training for employees, refurbishments, and new technology. Although this is an outlay in the first instance, it will help keep current customers happy and could help improve repeat custom.

For example, we’ve seen some venues where social distancing has limited covers, converting carpark space into additional long-term serving areas.

• Look at the option of charging a deposit up front as a form of insurance, this will also help reduce the number of no-shows Remember, early signs of cash flow issues should be taken seriously and addressed immediately. Avoid falling into trouble by working closely

Although Government support is changing, it isn’t completely disappearing. There are now two types of Job Support Scheme available, JSS Closed and JSS Open.

The Open scheme can be claimed by businesses not forced to close, those operating in Tier 1 and Tier 2 restrictions. In this scenario, the employer contribution towards employee wages for the hours they have not worked is five percent and the Government will cover 61.67%, up to a limit of £1,541.75 per month. The business will then pay any wages for hours worked by the employee.

The Closed system applies to businesses forced to shut their doors by coronavirus regulations, such as pubs that don’t serve ‘substantial’ meals.

In these instances, the Government will pay two-thirds of an employee’s wages up to £2,083.33 per month.

Aside from employee support, there are also grants available for businesses impacted by the tighter restrictions that have been designed specifically to help those most hard-hit industries like hospitality.

The grants mean businesses will receive up to £2,100 for every month spent in Tier 2 restrictions and can be backdated from August. This has been introduced to address the issue that although these businesses have not been forced to close completely, they have been significantly limited by the social restrictions put in place, such as different households not mixing indoors.

FINAL THOUGHTS Having an accurate cash flow forecast is critical to understanding what is happening to your working capital and what the future of the business may look like depending on current restrictions and capacity. Rather than checking in periodically, it is good to keep a constant eye on the current state of your cash position. But remember, just because Government support is changing, it doesn’t mean there aren’t measures you can take.

You can get in touch with Wellers to help manage cash flow and access government support for trading through the pandemic. Visit www.wellersaccountants.co.uk/professional-help-to-keep-you-trading-during-the-pandemic-lp

Domestic Short-Stay, Leisure Demand Leading the Recovery of the UK Hotel Sector The COVID-19 pandemic has become the impetus for transformation within the UK hotel market, with a greater focus on sustainability and experience-led hospitality. The serviced apartment sector has proved resilient due to the versatility and flexibility of the business model offering self-contained, spacious, independent living; whilst the short-stay leisure market is expected to lead the recovery of the UK hotel sector, according to leading global property adviser Knight Frank.

Knight Frank’s Hotel Dashboard – Covid-19 UK Hotel Market Recovery research analyses the performance of the UK hotel sector looking at monthly and YTD regional UK performance, up until September 2020, in addition to projections around its anticipated recovery. The pandemic has produced clear challenges for the sector, reflected in reduced Total Revenue Per Available Room (TRevPAR) volumes of approximately 55% for regional UK select and midscale hotels and a decline of 66% for fullservice, upper and upper-upscale hotels in the regions.

However, there have been certain subsectors that have proven their resilience. The aparthotel sector has outperformed the UK hotel market, achieving Gross Operating Profit (GOP) (as a percentage of total revenue) of 34% as at September 2020 YTD. Regional select-service properties have also proven their buoyancy, with GOP of 23% for the same period. For both subsectors these are respectable performances given the deeply challenging operating environment, despite being severely reduced profit margins compared to historical performance.

Notably, these subsectors secured a profit, albeit at a substantially reduced level.

Knight Frank predicts that short-stay leisure demand will continue to lead the recovery of the UK hotel market, with improving demand for UK towns and cities as leisure destinations likely during the winter period, where restrictions permit. Demand for

travel remains strong when it is safe to do so, as demonstrated by provincial hotels achieving a strong performance during the month of August, fuelled by robust domestic leisure demand, in the absence of international travel. The price point and value proposition of the budget and select service hotels is expected to drive recovery in occupancy, whilst the resilience and out-performance of the serviced apartment sector is set to continue.

Karen Callahan, Head of Hotel Valuations at Knight Frank, said: “Whilst the COVID-19 pandemic is having an unprecedented impact on the UK hotel market, it is also accelerating the growth in demand for both experience-led hospitality and the health and wellness sector.

“Whilst offering an opinion on how and when the UK hotel sector will recover remains highly subjective, in the absence of a global vaccine, with new tiered restrictions in place and whilst overseas travel to the UK also remains heavily restricted, the focus in the short-term remains one of survival. Learning to constantly adapt to the changing landscape is critical.

“We predict that the UK Staycation market will remain robust in 2021, as continued restrictions, confidence to travel and forward planning remains dependent on the control of the on-going pandemic. This will be crucial for the UK hotel sector’s recovery, which will be led by the short-stay, leisure market.

“We also envisage there will be some structural changes in demand during the recovery period.

Changes in the office sector are already starting to generate additional demand for hotel meeting space, with further growth likely as companies downsize or even do away with their office space over the coming years. With remote working set to continue post the pandemic, larger cities are expected to benefit from a rise in short-stay corporate and meeting demand, as people who have relocated return for face-to-face meetings.”

Star Launches Covid-Safe Digital Entertainment To Drive Footfall In Time For Halloween

With group gatherings like Halloween parties no longer an option during the pandemic, Star Pubs & Bars has created a digital ‘Play to Win’ platform to enable its pubs to safely maximise calendar opportunities and create a sense of occasion and fun for customers.

Believed to be a first in the leased and tenanted sector, the platform will mark key events throughout the year with different activities for customers aged 18 plus to play on their phones by scanning a QR code displayed in pub.

The innovative platform launches at Halloween with HalloWin, a Pac-Man style game in which players avoid ghosts to win cash prizes of up to £200.

All prizes will be funded by Star and paid immediately into winners’ bank accounts via PayPal. Star plans to run digital ‘Play to Win’ campaigns, games and giveaways for further calendar opportunities such as Christmas as well as for major sporting occasions like the Champions League and Euros.

By developing unique digital entertainment exclusive to its estate, Star hopes to give its pubs a genuine point of difference versus the competition.

With licensees occupied with the operational challenges of Covid-19, the platform is free and requires minimal effort to host. Pubs simply display the QR codes in outlet to allow customers to scan and play for the chance to win. They can also promote the activities on social media using assets pro-

vided by Star. The QR codes and instructions can be wiped down and sanitised as part of a normal cleaning routine and include messaging to encourage customers to ‘scan and not touch’.

Says Cathy Olver Star Pubs & Bars Retail Marketing Manager: “The platform is a great way for pubs to safely celebrate key occasions and boost trade. At a time of uncertainty and changing rules, this digital activity is a safe method of entertainment that licensees can rely on to go ahead.

“Pubs have been going digital in many areas over recent years, the pandemic has accelerated that process. Our new ‘Play to Win’ platform is part of a wider package of digital support we’re offering to licensees which includes free digital marketing training as well as social media assets to promote their pubs.”

Issue 30

CLH Digital

11

12 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct302020

How Substantial is Substantial?

By Gareth Hughes and Niall McCann, Partners, Keystone Law (www.keystonelaw.com) we are to interpret these provisions and indicates that pubs serving food may only “remain open where they operate as if they were a restaurant – which means serving substantial meals, like a main lunchtime or evening meal”. In the last couple of days, therefore, much attention has focussed on the meaning of the word “substantial” which was also used by the Prime Minister in explaining the provisions. In the context of the new regulations and guidance, what does the word “substantial” mean?

Gareth Hughes

Niall McCann

After fevered press speculation, on Monday 12 October the Prime Minster announced a new tiered approach with the intention of reducing spread of Covid 19. Further restrictions on licensed venues feature with pubs and bars in the Tier 3 areas having to close unless alcohol is served for consumption on the premises as part of a table meal that might be expected to be served as the main midday or main evening meal.

The statutory language is very redolent of past times when, under the old Licensing Act 1964 such quaint terminology was used before the concepts of brunch, tapas and small plates were commonplace. The idea now that the whole country sits down for a main midday meal is rather anachronistic in the modern era.

Regrettably the accompanying guidance provides no assistance in how

We had hoped to have seen the end of case law and argument around this point when the Licensing Act 1964 was replaced by the Licensing Act 2003, which did not include the term. It is a questionable pleasure after all these years to have to draw from the legal archive, cases which shed some light on its meaning.

Under the old 1964 Act, publicans were only allowed to continue selling alcohol after 10.30pm by applying to the local magistrates for what was called a supper hours certificate, which allowed an extra hour of drinking only so long as such alcohol was alongside substantial refreshment. In a few cases decided under the old law, it was determined, for example, in 1955 in Soloman v Green, that “sandwiches and sausages on sticks” were to be regarded as substantial refreshment in order to be able to continue selling alcohol with that refreshment. Further, in the 1965 case of Timmis v Millman, it was again held by the Courts that sandwiches paired with pickles and beetroot were sufficient to justify a table meal and more than a “mere snack”.

Whilst the statutory concept of “substantial” fell away with the introduction of the Licensing Act 2003, many premises licences have conditions stating that, not only does food have to be available but alcohol can only be consumed as ancillary to a substantial meal. This is especially so for venues located in cumulative impact zones commonly found in city centres and can be very prescriptive. For example, the City of Westminster has a model condition which states, amongst other things, that operators must show customers to their tables, serve them by waiter/waitress service, provide substantial table meals which are prepared on the premises and provide those meals on non-disposable crockery. Hence, even pursuant to the Licensing Act 2003, similar arguments still rage between operators, lawyers and enforcement officers as to whether a food offer is sufficiently substantial to be considered a meal.

Inevitably, it boils down to fact and degree. In some ways, it is easier to state what is not substantial. Whilst styles of eating have changed over the generations since the above cases were decided, even today, the service of a small packet of crisps or peanuts or a little bowl of olives will, in our opinion, not suffice to be regarded as a “substantial” as to amount to a table meal. However, there is a very wide spectrum in play here and the current modern trend for crisp sandwiches, perhaps with a side salad, would be regarded as “substantial” and sufficient for the law.

As an enforcement officer once said to one of the authors, “I cannot explain what a substantial meal is, but I know it when I see it”.

Therefore, if officers go into a venue located in Tier 3 and see patrons licking their lips, tucking into food and looking replete, the substantial test will be past. However, if faced with patrons knocking back pints ignoring the bowl of nachos in the middle of the table then enforcement action could follow.

UK’s Top New Restaurants Revealed As AA Awards Latest Round Of AA Rosettes

Clockwork from top left; Ocean Restaurant at The Atlantic Hotel, Jersey; Shaun Rankin at Grantley Hall, Ripon; Mana, Manchester; and Minster Mill, Minster Lovell.

The AA has today announced its latest round of Rosette Award winners, celebrating dining destinations with the highest quality culinary offerings in the country. Four British restaurants have been awarded four AA Rosettes, while an incredible twenty-six have received three AA Rosettes, a record number for a single announcement.

Receiving a prestigious four AA Rosettes are The Latymer, Pennyhill Park (Bagshot, Surrey), Muse (London), Ocean Restaurant at The Atlantic Hotel (Jersey), and The Ritz Restaurant (London). Restaurants awarded three AA

Rosettes include The Old Stamp House (Ambleside, Cumbria), housed in the former office of William Wordsworth, Frenchie Covent Garden (London), cousin of the original Parisian eatery, and Great British Menu winner Shaun Rankin’s eponymous Shaun Rankin at Grantley Hall (Ripon, North Yorkshire).

Simon Numphud, Managing Director at AA Media said “This has been an immensely difficult year for the hospitality industry, and yet restaurants across the country have continued to provide incredible dining experiences to the public despite these considerable challenges. The dedication and hard work of the teams behind these establishments is inspiring, particularly during this time, and we are pleased to be able to celebrate them with the announcement of these AA Rosettes.”

Government Issues Local Covid Alert Level Update The government has issued its latest Covid alert level update which will see the following areas will move from Local COVID Alert Level Medium to Local COVID Alert Level High from 00.01 Saturday 31 October.

• Yorkshire and the Humber: East Riding of Yorkshire, Kingston-Upon-Hull, North East Lincolnshire and North Lincolnshire; • West Midlands: Dudley, Staffordshire, Telford and the Wrekin; • East Midlands: Amber Valley, Bolsover, Derbyshire Dales, Derby City, South Derbyshire, the whole of High Peak; Charnwood; • East of England: Luton; and • South East: Oxford City.

This means that for these areas, the following measures will be in place.

• people must not meet with anybody outside their household or support bubble in any indoor setting, whether at home or in a public place; • people must not meet in a group of more than 6 outside, including in a garden or other space; and • people should aim to reduce the number of journeys they make where possible. If they need to travel, they should walk or cycle where possible, or plan

ahead and avoid busy times and routes on public transport.

These measures will be reviewed every 14 days to consider whether they are still appropriate.

The government have introduced the measure since the rate of COVID-19 infections is rising rapidly across the UK. The weekly case rate in England stood at 201 people per 100,000 from 15 October to 21 October, up from 100 people per 100,000 for the week 25 September to 1 October. Cases are not evenly spread, with infection rates rising more rapidly in some areas than others.

Health and Social Care Secretary Matt Hancock said:“We continue to see a worrying rise in cases right across the country, and it is clear decisive action is needed.

“We have agreed with local leaders to move more areas into the High Local Covid Alert Level this week.

“These restrictions are challenging for us all, but it is only by working together and following the rules that we will bring down the rates of infection. A failure to act now will only lead to longer disruption and greater economic damage. I want to thank everyone who is playing their part to break the chains of transmission across the country. We will beat

Social Club “Loophole” Closed The government has closed a “supposed” loophole in its coronavirus alert system which would have permitted members clubs and social clubs to serve alcohol during the restrictions.

According to reports some clubs were exploiting a loophole in the phraseology of their licensing agreements in order to serve its members alcoholic drinks.

Drinking establishments in areas with the highest restrictions are banned from selling alcohol unless they can operate as a restaurant and

serve a "substantial" meal alongside the booze.

However because of the wording of a club premises certificate, held by members clubs including likes of social/political clubs and working men's clubs, alcohol is not sold to members but "supplied".

this virus, but we must stick together as we enter the winter months.”

It has been agreed that all other areas currently in High will remain at this level until the next review.

All available data for the areas has been assessed by the government, including the Health and Social Care Secretary, NHS Test and Trace, the Joint Biosecurity Centre (JBC), Public Health England (PHE), the Chief Medical Officer and the Cabinet Office. Data assessed includes incidence, test positivity and the growth rate of the virus.

It is essential outbreaks are contained to protect lives and our NHS, and prevent greater economic damage in the future. The country faces a new challenge as winter approaches, and even mild cases of COVID-19 can have devastating consequences for people in all age groups, along with the risk of Long Covid.

The government’s strategy is to suppress the virus while supporting the economy, education and the NHS, until an effective vaccine is widely available.

Local action is at the centre of the government’s response, and engagement with Local Authorities is, and will continue to be, a key part of this process.

More information on what Local Covid Alert Level High means for your area can be found on GOV.UK. club members or their guests when they are drinking".

The British Beer and Pub Association's chief executive Emma McClarkin said the organisation was "aware of this inconsistency and are raising it with government to get clarity".

"Given the circumstances they find themselves in, it is vital, more than ever, that pubs have a level-playing field with clear guidance," she added.

Preston Council posted advice stating membership based social clubs "do not sell alcohol, instead they supply alcohol to their members".

A spokeswoman for the Department of Health and Social Care said: "For areas in (Tier 3), any pub, bar or other business, including social or members clubs, cannot sell alcohol for consumption on the premises unless it is served alongside a substantial meal.

"Therefore the requirement to close does not apply to these premises and nor do these premises need to provide a substantial meal to

"We are asking everybody to play their part to reduce potential periods of exposure in an indoor environment."

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14

CLH Digital

Issue 30

Looking For Life-Lines Beyond Government Support

By Joanna Ford and Nigel Stanford, both partners at law firm Cripps Pemberton Greenish (www.crippspg.co.uk) If you are in doubt and your business is struggling, the first thing you should do is talk to your Bank as they may well be sympathetic – many businesses are in the same boat at present. Your Bank may agree to a temporary increase on your overdraft facility, restructuring of your current debt, to a payment holiday from your existing loan repayment obligations for a while, to additional lending for you although this may well come with added security or be linked to going alongside a government support package. Brief details of the main government packages are set out below

The government are again pledging to extend support to struggling businesses to help them survive the winter months, whilst the restrictions imposed as a result of the pandemic show no signs of abating.

Under the Job Support Scheme, employees who are working at least 20% of their normal hours will be paid up to two-thirds of their usual salary for hours not worked, with employers contributing just 5% of this (up to a cap of £125 per month). Additional funding has also been announced to support cash grants of up to £2,100 per month for businesses in the hospitality sector who may be impacted by the restrictions in the high-alert level areas.

But will this be enough to keep businesses in the sector afloat, and what other options are available?

The Coronavirus Business Interruption Loan Scheme (CBILS) is still available from accredited lenders, who can provide up to £5 million in the form of loans, overdrafts or invoice/asset finance (as is the CLBILS scheme for larger businesses). For smaller businesses, the Bounce Bank Loan Scheme (BBLS) is also available. Both the CBILS and BBLS gives the lender a 100% government-backed guarantee against the outstanding balance of the facility, although the borrower always remains fully liable for the debt. If you can find investors to inject equity alongside debt then the government’s Future Fund is also a possibility.

Aside from government-backed loan schemes, there are also investors in the market who may be willing to provide private finance. This could be in the form of loans or equity investment, and is often provided by firms that specialise in distressed investment. Short-term bridging loans, often with high interest rates, can also be available. For longer-term finance, equity investment may be the only option, where the investor takes a stake in the company via shares (usually in conjunction with a secured loan in order to provide control and enforcement options for

the investor) in return for the provision of working capital. This can sometimes result in the acquisition by the investor of all the equity in the company, often over a very short period of time, in order to save the company from insolvency. This is known as an accelerated merger & acquisition (AMA) process.

An AMA process is often one of the final options attempted by a company before they are forced to consider a formal insolvency process, such as administration or liquidation. It is also sometimes undertaken as part of an insolvency strategy, where the investor purchases the business, assets and goodwill of the company via a pre-pack administration process. This involves the negotiation of the sale prior to the appointment of administrators, and then the sale completes immediately after the administration. The aim of a pre-pack administration is to preserve the continuity of trade and ensure a smooth transition of the business to the purchaser.

If none of these options are viable, then sometimes liquidation is the only realistic option open to directors of a company that is unable to pay its debts and continue trading.

There are many options to explore before this point is reached, however, and your bank and the government-backed schemes and supports are probably the first port of call. If you are worried about the financial position of your business, then the most important thing to do is to seek advice from a lawyer or business advisory professional - most larger accountancy firms have these, and there are also specialist restructuring firms who can help identify your options.

79% of Restaurants Fear Second Lockdown as Tier Restrictions Increase

79 percent of restaurant owners and managers fear a second lockdown will negatively impact their business as the Government’s three tier restriction increases across the UK. A further 84 percent believe that the UK government should be doing more to help independent restaurants during this time, according to the latest research released

by Foodhub..

Restaurants are turning to the Government for more support, despite the measures put in place in the Chancellor’s Winter Spending plan as 64 percent said this is not enough to support their business and a further half of restaurants saying they would like another “eat out to help out” scheme. An additional 48 percent would prefer longer furlough, 41 percent would like further rates relief and four in ten want assistance with rent.

Restaurant and takeaway owners in the worst hit regions are feeling the strain of the second lockdown due to the severe impact on the hospitality industry within these areas. Independent restaurants are fighting back by future-proofing their business as 88 percent of restaurants offer some kind of takeaway service to continue serving their customers. Another 10 percent are investigating the options with many stating they wanted to better serve their customers (42 percent) and improve revenue streams (30 percent). Yet, 27 percent say that the biggest challenge around offering delivery is a lack of drivers (27 percent) and mounting costs (21 percent).

Surveying restaurant owners and managers across the UK, Foodhub has uncovered the industry’s sentiment towards the current climate, its optimism for growth and key challenges expected within the new 12 months. Amongst its findings, the research revealed that 54 percent of operators are concerned about the next twelve months, with 81 percent believing that Covid-19 is the biggest barrier to growth for the next year. When asked what other challenges restaurants would face within the next 12 months, 41 percent believe that a recession will harm trade, 26 percent believe restricted customer spending and 16 percent of operators are worried about mounting costs.

While the restaurant and takeaway industry is set to face ongoing challenges within the next year, over two thirds (72 percent) say they have seen a significant upturn in online orders. Additionally, 52 percent of respondents said their main goal was growth over the next year; with 42 percent aiming to become more sustainable. What’s more, 41 percent say they would like the ability to offer discounts to improve spending, while 34 percent are going to explore ways that technology can enable them to future-proof their businesses.

Philip Mostyn, Chief Operating Officer of Foodhub said: “The Government three tier restrictions have proven highly disruptive towards restaurants across the country. Businesses have had their hours reduced and undoubtedly sentiments across the sector are of uncertainty and anxiety on what this will mean for the future of hospitality. It is highly encouraging to see the industry remain so resilient and optimistic towards their growth, despite suffering drastic blows since the first lockdown in March.

Vegan Campaigners To Continue Industry Pressure As EU Bans Dairy-Like Names For Vegan Products The European Parliament has strongly rejected a proposal to ban the use of words like ‘sausage’ and ‘burger’ to describe vegan and vegetarian products in a victory for common sense.

products are already banned from using terms like ‘milk’ or ‘butter’ – despite there being not a single piece of evidence to suggest consumers are confused by these denominations.

The plant-based sector will be forced to create new words to describe products such as vegan cheese or vegan cream, despite these foods being created with the sole intention to imitate their dairy counterparts.

MEPs voted down the proposed veggie burger ban amendment – with 379 against, 284 for and 27 abstentions – after deciding that consumers are not misled by vegan meat denominations.

“Adding in a further restriction to stop terms that liken plant-based foods to dairy, such as ‘alternative’ or ‘style’, is going to stop manufacturers from accurately describing their products and mean that consumers actively seeking to reduce their environmental impact and shop more ethically will be poorly informed.

Vegan alternatives will continue to be called by their conventional names by recipe creators, consumers and on internet searches, making this anti-vegan ban illogical and ineffective.

However, in a surprise move, MEPs also voted to ban any indirect reference to dairy products for plant-based foods, meaning that descriptions such as ‘yoghurt-style’ or ‘cream imitation’ will not be allowed.

This decision will have a financial impact on the quickly growing plantbased sector.

Louise Davies, Head of Policy at The Vegan Society, said: “Plant-based

“We are perplexed by this decision by MEPs who should be doing all they can to support the consumption of plant-based products to address the growing climate crisis, which is largely caused by animal agriculture.”

The Vegan Society has been a key stakeholder on this issue, having engaged with the proposal since its inception and calling on the EU to reject it.

Those supporting the amendments calling on alternative products to avoid meat and dairy denominations have not produced any evidence to date that consumers are confused by plant-based labeling.

Premier Inn Owner Whitbread Records £724.7m Loss Whitbread, owner of Premier Inns has recorded a loss of £724.7m in the first half of its financial year as the impact of coronavirus continues to devastate the sector. The company is also warned that since the beginning of October when regional lockdown procedures were introduced bookings have slumped even further.

Statutory revenue was also down 76.9% to £250.8m and adjusted earnings before interest, tax, depreciation, amortisation and restructuring or rent costs (EBITDAR) dropped from £426.7m to a loss of £153.7m.

However, Whitbread said this was "in-line with expectations", reflecting the closure of most of its estate earlier this year, and insisted it "remains well-placed to capitalise on the enhanced structural growth opportunities" that will emerge. This includes the news it has signed 15 hotels in Germany currently operating under the Centro, Ninetynine and Fourside brands, which are expected to join Premier Inn in December.

Alison Brittain, Whitbread's chief executive, said: "Whitbread's long-term strategy remains as relevant and compelling as ever. The impact of the Covid pandemic on the hotel sector will undoubtedly be significant and we are already seeing signs of distress and constraint in the competitive landscape. This is likely to accelerate the structural changes in the market with supply contraction and constrained investment amongst independent and budget branded operators in both the UK and Germany.

"We hold a uniquely advantaged position in the UK market as the largest player with the strongest brand.

Our financial flexibility and resilience, combined with a strong balance sheet, give us the ability and the confidence to invest with discipline and focus on strong long-term returns. We will be well placed to enhance our market leadership position even further in the UK, and accelerate our growth in Germany, supporting our guests and teams and driving long-term value for all our stakeholders."

How Hospitality Has Adapted and Continues to Evolve with COVID-19 16

CLH Digital

Issue 30

David Wilkinson, Commercial Director at The Billington Group, discusses how our favourite restaurants and pubs have navigated the COVID-19 minefield, and what they might be able to do to ride out a second wave.

tem for efficient service and positive experiences - whether they’re eating in or taking away. Investing in this technology is key for short and long-term success. No one quite knows what impact this may have on the future of operating a business in hospitality, but with convenience a growing priority for customers and the success of delivery services like Deliveroo and JustEat, you can expect to see more demand for your dishes beyond your four walls.

As the countdown to Christmas begins, and with a 10pm curfew in place, what can the industry learn from the last seven months for yet more ‘unprecedented’ times ahead?

PROVIDE CUSTOMER INCENTIVES

The hospitality industry has undoubtedly been one of the hardest hit by the pandemic. A major contributor to the UK economy - employing 2.9 million people and generating £130bn in economic activity - lockdowns and social distancing rules continue to wash over the industry like a tsunami, and with a second wave on the way, the damage may be far from over.

Following the nationwide lockdown Boris Johnson announced back in March, all pubs, cafes, bars and restaurants were closed to slow the spread of coronavirus. The ‘Eat Out to Help Out’ scheme was a welcome lifeline that encouraged diners back out to support the economy and boost the hospitality sector. Like much of 2020, the uptake of the offer was ‘unprecedented’ and saw sales skyrocket, with some restaurants reporting three-hour long queues and customers complaining they were unable to secure bookings. Unfortunately, this boom in business is once again under threat as new local lockdown restrictions in major cities threaten the livelihood of the industry.

HOW HAS THE INDUSTRY ADAPTED SO FAR? To coexist with COVID-19 safely, it’s been crucial for businesses to adapt to a new way of doing things. Protective and preventative measures have been implemented across society, and have quickly become our ‘new normal’ - allowing business to resume (at a reduced capacity) and the economy to receive a much needed boost.

• Plexiglass screens, face masks and sanitising stations have provided a feeling of reassurance, safety and security to both customers and staff, reducing the

Spread the timings of sittings so you can attract a steady influx of customers throughout the day or week, offering price incentives such as lunch and early bird deals, two and three course set menus, cocktail bundles or age-specific time slots for classic dishes. In a time where customers may be more conscious of what they’re spending, creating value in what you’re offering and making the experience special is key in maximising the spend per head.

INCREASED SANITATION, PPE & SOCIAL DISTANCING

risk of transmission.

• Technology is playing a bigger role than ever, with QR codes for ordering directly to table and temperature scanning upon arrival to minimise contact risks.

• Takeaway services have kept many establishments going, bringing their customers’ favourite dishes direct to their door.

It goes without saying, but increased use of sanitation, PPE and social distancing not only reassures clientele (and keeps them coming back), but also keeps everyone safer. Stay vigilant with your cleaning efforts, especially as we head into the colder months which will bring with them a wave of cold and flu cases with symptoms similar to coronavirus.

HOW MUST THE INDUSTRY ADAPT TO THE CURFEW AND BUILD UP TO CHRISTMAS?

Of course, ensure your space is compliant to social distancing rules and remind your customers of the guidance on wearing a mask when away from their seat, for their safety and those around them. Good quality masks and visors keep everyone comfortable, but most importantly, safe.

If you’re a hospitality venue looking for tips to navigate the next few months, there’s plenty to do to keep trade ticking over.

INCREASED USE OF MOBILE AND APP TECHNOLOGY Work to ensure a seamless and streamlined ordering and payment sys-

With the festive season set to bring its own challenges, and the threat of more local restrictions, it’s going to be a balancing act for many businesses to survive the coming months. Adapting to the new way of working will be paramount for riding the second wave (and any future flare ups) whilst maintaining strong levels of customer support.

Forum of British Pubs Founder Wins Three Year Business Rates Revaluation Fight Forum of British Pubs founder and pubs campaigner, Dave Mountford, and his wife Lorraine have won a landmark victory in challenging, and appealing successfully, a more than doubling of their pub Business Rates following a substantial increase in turnover.

Having taken over the Boat Inn at Cromford in 2012 they responded to a Valuation Office Agency (VOA) request for their financial figures in 2015. The annual turnover during the period had increased from zero when they took over the pub, to £600,000 when the VOA contacted them.

The initial response from the VOA was to increase the Business Rates by 120% from £10,500 to £23,000 to be effective 2017.

This was challenged by Dave Mountford, who undertook a full review analysis, and after three years finally won the VOA’s acknowledgement that their initial assessment did not consider the outperformance of the business. Using a more rational benchmark of a reasonably efficient operator they undertook a reassessment concluding with a reduced figure of £16,000.

Commenting on the repositioning Dave Mountford commented, “It was not an easy process going through the challenge with the VOA, but we at least now have a template to support other pubs who may be facing similar issues. The Forum of British Pubs will be looking to help members is a similar situation and will be looking to the rating authorities not to penalise pubs that are performing particularly well.”

Marston’s Announce Children In Need Partnership Marston’s pubs will join fellow businesses across the country and take part in a range of fundraising activities, after the pub company announced its recent partnership with BBC charity, Children in Need.

As this year has brought an array of challenges, fundraising events have had to adapt to the current circumstances. Whilst adhering and adapting to each region’s Covid-19 restrictions, pubs will safely host their own fundraising events which will provide the opportunity for guests to participate and donate.

All fundraising activities will take place ahead of the annual appeal show which will air on BBC One on Friday 13th November.

Sharon Singh, Operations Director for Marston’s Pubs, said: “We are very proud to be partnering with Children in Need. Our pubs are at the heart of local communities and although this is still an unusual time for us all, this opportunity enables us, our teams and guests to work together and raise as much money as we can for a great cause.”

This year will mark Children in Need’s 40th anniversary since the modern BBC Children in Need appeal began. In 1980 the charity’s first telethon was broadcasted and £1 million was raised in the first show. Over the years, the charity has reached new fundraising milestones and continues to raise money to fund local charities and projects which support children and young people across the UK.

Herald Launches Brochure To Support New Product Range Quality disposables manufacturer and supplier, Herald is publishing a new brochure to support what is an extended product range. With extra lines introduced across multiple product categories, Herald is focusing on the catering and food to go sectors where demand is currently high.

New products include a wider selection of single, double and triple

wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price.

The company has recently expanded its sustainable offering, adding to its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are in great demand.

Besides the bagasse products, the new brochure also includes Herald’s natural birchwood cutlery, stirrers and skewers and a complete cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable.

With over thirty years since its inception, Herald is renowned for its unrivalled breadth of product choice. The company has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect both reputation and customer expectation.

For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.

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Marketing - Keep Your Cool Through The Winter 18

CLH Digital

Issue 30

By Tom Harvey, co-founder, YesMore drinks marketing agency (www.yesmore.co.uk) 2020 is a year where it feels like everything has changed.

But in the case of marketing and communicating with customers, in many ways, the basics remain the same. You can keep lines of communication open with clientele; reach out to new customers and encourage sales and loyalty by going back to what you know and being confident in your comms.

In fact, some ways this is even easier than before.

Customers are now by necessity local, and while different groups of customers (retirees versus 20-somethings, say) will always have their preferences, right now, everyone is united by some common circumstances and feelings. Namely, people are largely desperate to go out safely, and helping them have confidence in that is essential.

Getting comms right for this winter might require taking a step back

to plan afresh and come up with some good creative ideas that resonate.

munity. All of these will support you through this winter, and create a stronger customer base when we come out the other side.

Starting with a blank sheet of metaphorical paper, you can make an assessment of where you currently stand. So for example, what are your marketing channels? How are they performing? (How does Instagram compare with Facebook? What’s your email database like?), and what do you no longer have at your disposal (i.e. passing trade, walk-ins after work).

If we had to come up with the five most important things to communicate this winter, they’d be:

You might then want to add a column on how your customers have responded and how they’re feeling. One rule of marketing is to never assume you are feeling the same as your audience, but right now you probably are.

From there, it’s about understanding your current offer - what are you selling, what is working well, what is your place in the local community?

And what are your aspirations (practical plans and creative ideas) for the coming months?

This is definitely a time to think about ways that you might offer something new - brunch; click and collect; outdoor winter dining, small and secure events. Are there local groups you can support? Are there groups that it’s vital to have on board?

An overview like this will help you to understand where you stand, but should also give you confidence that though the messaging has changed, the approach is the same: have something to talk about; be relevant, reassuring and helpful and a valuable part of your clients’ lives and com-

1. Find your place in your local community. Stand up for the things your customers care about and support the things that matter to them. From being a source of trusted information and communicating changing rules, to providing support for local groups - from hosting them in person (where you can) to supporting them charitably.

2. Present flexibility and confidence with moving guidelines. Telling your customers that whatever changes, you’re on top of it and there for them is vitally reassuring. Communicate before, during and after changes to local and national rules and help clients understand what you have to offer.

3. Find new opportunities. Having something irresistible to communicate is the best tactic of all, nothing’s changed in that respect. Great offers, competitions, safe events, partnerships, packages and more are all compelling reasons to get in touch. Setting up a calendar of initiatives and a comms plan will help get through the coming months.

4. Listening to customers, Communication with a loyal client base has always been two-way. If people aren’t in the venue any more, find other ways to interact, from surveys to discussions on social platforms.

5. Understand your channels, grow and test new ones. This has always been important - and with in-person opportunities reduced, this is even more vital.

Testing on and offline channels - flyering, Instagram competition and partnerships are all things you can test and improve during this time.

First Honey Harvest Is A Sweet Success For A Shropshire Hotel Jennifer said: “We have around 6,000 bees on site now, and Ellesmere told us that the amount of honey produced on our grounds was very high, and that the quality was also very high, which we were delighted to hear.

Staff at a Shropshire hotel are buzzing after taking delivery of their first batch of home-grown honey.

The four-star Mercure Shrewsbury Albrighton Hall Hotel and Spa, which is managed by Focus Hotels, installed five hives within its 15acre grounds last year.

“We learned that a single bee flies the equivalent of going around the world two-and-a-half times in order to produce one spoon of honey, which is amazing.

Queen bees were then introduced, followed by the young earlier this year, and the process of producing the hotel’s own honey began.

“Our first yield has produced more than 100 pots altogether.”

General Manager Jennifer Sibbald-Wall said: “We bought lots of wildflower seeds and invited any children who stayed at the hotel to throw the seeds out.

Peter Cashman, CEO of Focus Hotels, said: “The provision of healthy, sustainable, food is a core element of Accor’s Planet 21 programme.

“The hives have names, like Bee Happy and Bee Successful, and our bees certainly have been, judging by the quality and quantity of the honey they have produced.”

“The approach also helps the hotel reduce its carbon footprint, too; the more home-grown foods it produces, the less deliveries from further afield are needed.

A local business, the Ellesmere Honey Company, which is a member of the Bee Farmers Association, manages the hives for the hotel and ensures that the bees are healthy, supported by the hotel’s own main-

“We are very proud of the dedication and commitment of the Albrighton Hall Hotel and Spa team towards achieving greater sustainability.”

tenance manager Matt Rice, who tends the hives on a day-to-day basis.

Branded Residences Sector More Diversified Than Ever Before New research from Savills shows new brands are entering the sector and how hoteliers can benefit The branded residences sector has experienced an extraordinary decade of growth with the number of branded residences increasing by 170%.

2020, in spite of the pandemic and wider economic situation, is set to be another record year with over 100 schemes opening.

The pipeline is more diverse and exciting than ever. A new wave of brands are emerging from the art, design, culinary and celebrity worlds including the likes of Nobu, Tonino Lamborghini and Pharrell Williams.

Non-hotel brands are a growing segment of the market. Over the past 10 years, the growth of such schemes has outpaced hoteliers, rising from 11% of the total market in 2010 to 16% in 2020. Eleven new non-

hotelier brands are expected to enter the market by 2025.

that a hotel offers.”

However, hotel brands still dominate and account for 84% of current schemes and 88% of the pipeline. Marriott, whose brands include W, The Ritz-Carlton and St Regis, is by far the leader in the sector and is set to remain so

Paul Tostevin, director, Savills World Research, said, “This mixture of emerging and established prime markets illustrates the ever-widening reach of the sector today. Now a proven formula, brands are confident entering new territories.”

Riyan Itani, head of international development consultancy, Savills, said, “We are seeing hoteliers bringing more of their brands into the sector.

The diversified income stream that the branded sector provides is more valuable than ever as the hospitality sector faces its challenges.

When it comes to price, branded residences achieve a premium, on average, of 31% over equivalent non-branded properties, although this figure can vary significantly by location. The highest brand premiums are achieved in the emerging markets. Recently established markets such as Bangkok, Beijing and Phuket achieve premiums between 40% and 45%, comparatively higher than more mature markets.

“In the longer term, the sector could also benefit from the behavioural changes we are seeing. More flexible working practices could mean that owners make greater use of what are often second properties. There may also be increased demand to rent hotel-branded residences from tourists seeking self-contained accommodation yet with the amenities

Truly emerging markets which few branded properties can command prices that are double to non-branded stock as demonstrated by Almaty and Belgrade with premiums of 150% and 120% respectively.

Hospitality Sector Calls on Welsh Government for Support UKHospitality Cymru writes to Senedd outlining scale of crisis facing businesses and necessary support

and review the curfew, two-metre social distancing measures and the ban on households mixing.

UKHospitality Cymru has written to members of the Welsh Senedd outlining proposals for the support of Welsh hospitality businesses during the “firebreak” lockdown and beyond.

UKHospitality Cymru Executive Director David Chapman said: “The package of restrictions currently in place are having a hugely debilitating effect on Welsh hospitality businesses.

The letter highlights the scale of the crisis facing the sector and proposes measures to safeguard and support the 140,000 directly employed in hospitality across Wales.

“We fully understand the need to control the spread of the virus and promote public health. Hospitality businesses have spent time and money to make their venues safe for customers, and we are happy to take the necessary steps to keep customers safe.

UKH has highlighted the need for extended and sustained emergency support to ensure that businesses survive the winter. There is particular concern for businesses who are unable to access grant support due to their rateable values exceeding £51k.

The trade body has also urged the Welsh Government to ensure that

restrictions are imposed for no longer than is absolutely necessary, with a clear roadmap for businesses beyond 9 November, to allow them to plan.

The Welsh Government has been called upon to revisit its travel ban

“We need help to do that and businesses need support to survive this winter and keep jobs secure. We do not want businesses that can do so much to help rebuild the Welsh economy next year, to be unintended victims of measures designed to keep communities safe.”

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20

CLH Digital

Issue 30

UK Hotel Industry Recovery Path Could Face a Bumpy Ride

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) Presuming that a vaccine will be available early next year, the hotel occupancy rate for London is expected to be around 52.4 per cent in 2021, while for the other regions it would be 59.2 per cent. These figures are in comparison with the pre-COVID-19 2019 hotel occupancy rate of 83.4 per cent and 75.4 per cent, respectively.

The report also stated that the revenue per room in London, which is a key indicator of the sector’s performance, would be around £65 in 2021. Revenue per room in hotels in other areas would be around £40 in 2021. It was £54 in 2019 and has come down only £23 this year.

Furthermore, the report cites that the lockdowns, sharp fall in foreign tourism, weak demand due to limited business travel and virtual meetings are a few major factors responsible for this massive fall in terms of earnings.

BIGGEST CONCERN The pandemic has hit all areas of the economy, but the hotels and wider hospitality sector have undoubtedly been and will continue to be one of the worst affected. The pandemic’s deadly impact can be evaluated with the scores of hotel closures, suspended operations because of lack of demand and a staggering number of job losses. A handful of hotels that remain open are running basic operations.

According to the Office for National Statistics, the UK hotels and accommodation sector employed 433,000 in June, which is 27,000 less than what it was in March, when the first lockdown was implemented.

In its latest report on the hospitality sector, PricewaterhouseCoopers (PwC) stated that the hotel industry could take at least four years to recover from the massive economic shock triggered by the spread of COVID-19, even if an effective vaccine is put in use.

The report stated that the hotel occupancy ratio in 2021 is anticipated to be 45 per cent and could return to pre-pandemic levels by 2024.

Controlled Ozone

The Controlled Ozone range of odour control equipment from Ecovery Innovations has been designed to give Food Industry Operators a cost effective, easy to install and maintain method of reducing the cooking odours that they emit from their premises.

The “Plug and Play” design of the injectors means that complaints about existing problems or planning permission objections can be dealt with quickly, effectively and within tight budgets.

The PwC report has come at a time when the hospitality sector in Britain is struggling to manage its business due to the coronavirus pandemic. According to the trade body UKHospitality, at least 90,000 jobs are at risk as many hotels are witnessing a sharp decline in their revenue.

For instance, Premier Inn owner Whitbread plc registered a loss of £660.5 million for the six months ended 27 August. The sharp fall of 483.6 per cent from £172.2 million profit in 2019 has been very damaging for the company and the sector. The hotel’s revenue plunged 76.9 per cent due to the closing down of its branches in Britain and Germany.

All of Whitbread’s hotels closed except for 39 sites that were kept open for workers. In the UK and Ireland, revenue per available room dropped from £50.19 to £10.87.

CONCLUSION The findings suggest a difficult time ahead for the hotel industry with For the first time the food outlet can control the levels of cooking odours that they give off. The Controlled Ozone units all have a variable output control as standard which means the operator can chose how much food odours they give emit.

The Controlled Ozone injectors are installed into ventilation systems and monitor the air flow to ensure that they only inject the right amount of ozone to safely eliminate unwanted odours.

External Ozone sensors are also available to add to the system, these will control the levels of ozone discharged through the extraction, which may well be a provision of the EHO or

uncertainty around the tourist footfall and resumption of business and corporate activities. The ongoing pandemic has disrupted the activities in Britain’s hotel industry, but the sector, as the report states, might see some rebound in the future.

A report compiled by the UK-based property consultant Knight Frank suggests that Britain’s hotel sector can see an economic revival if the travel restrictions are eased. The data shows that London and Edinburg could see hotels recovering faster in Q4 2021.

The studies suggest that even though there is some hope of revival, challenges and roadblocks will bother the owners for the next couple of years. For instance, if Britain will move ahead without a Brexit deal with the European Union, the sector could face ramifications in terms of less tourism, visa restrictions, among others. That could perhaps impact the hotel industries’ revenue to some extent.

Secondly, many companies around the world could make changes in their travel and business operations after a vaccine is in sight. The virtual meetings and work from home have become the new norm as it cuts down their cost of operations significantly. Therefore, business travels or corporate meetings which usually are conducted in hotels might be reduced. This, by and large, will impact the revenue of the hotel industry across Britain.

To conclude, though we are optimistic that the UK hotel industry might see some recovery very soon, many external factors such as the global situation of coronavirus, absence of business and corporate events will dominate the scenario. Tourism industry experts may not be completely pessimistic that it would take some years before international travel volumes return to normal. For that, fingers crossed.

Sources: https://www.pwc.co.uk/press-room/press-releases/pwc-hotels-forecast--covid-19-pandemic-prompts-most-volatile-out.html https://www.theguardian.com/business/2020/oct/27/covidhit-uk-hotels-unlikely-to-recover-for-four-years-says-pwc https://www.sharecast.com/news/news-and-announcements--/uk-hotels-affected-pandemic-need4-years-recover-pwc--7690504.html https://www.theguardian.com/business/2020/oct/02/uk-hos-

planning officer’s requirements of permission.

Ecovery Innovations has had tremendous success across all types of food outlets including Fish and Chip Shops, Fast Food, Smokehouses, Asian Restaurants and Foodcourts helping many of them to gain planning consent or resolve disputes with neighbours.

Contact us to see how we can help: Ecovery Innovations Ltd e. enquiries@ecoveryinnovation.com t. 0845 122 0724

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CLH Digital

Issue 30

HALLOWEEN AND BONFIRE NIGHT

Time to Cash in on Those Halloween & Guy Fawkes Profits account and keeping consumers there.

Consider putting on a themed event, such as a fancy dress night, put on a band or if your outlet doesn’t permit this, then try offering a seaPumpkin carving originated from an ancient sonal serve. As Halloween is now the second Outside of the Christmas seaCeltic practice of bringing largest occasion for pubs after New Year’s Eve, son and bank holidays weekends home an ember from the month of October is the perfect time for the fire at the Halloween is the next biggest operators to capitalise on the growing popuSamhain festival. sales period for the on trade larity swooping the UK, says Nicola Randall, According to market analysts Senior Marketing Manager, Brothers Drinks Co Mintel UK spent £419 million on Ltd, “ It’s even estimated that throwing a celebrating Halloween in 2018, up by 5% from the £400 Halloween party can increase incremental spend by million spent in 2017. More than half (52%) of all Brits 30%, when compared with the average late-night cusjoined in with the Halloween spirit in 2017, with that tomer.” figure rising significantly for key demographics such as “This year, consumers are looking for new and excitmillennials (77%) and parents of under-fives (85%). Of ing experiences, of which a niche offering, as well as those that join in, more than half (56%) say they enjoy premium food and drink play a huge part. Operators taking part in Halloween activities. Halloween continues looking to boost their sales during this festive period to grow in popularity benefiting from the booming should be creative and experimental in order to attract leisure market, and is a perfect opportunity for retailers both new and existing customers, providing something to create experiences for customers,” said Chana different to their competitors. “ Baram, retail analyst at Mintel. “Once again, sales are set For Halloween 2019, Brothers have created a host of to increase as retailers dedicate more resources and Halloween themed cocktail recipes to help operators merchandise to this key seasonal event.” capitalise on consumers’ love of toffee apple. These When it came to Bonfire night last year, UK conrecipes include ‘The Poison Apple’ a heady mixture of sumers spent £316m, up 2% from £310m in 2017, Brothers Toffee Apple Cider and Amaretto! according to new research. Last year almost two in five (38%) Brits shelled out on products for Bonfire Night.

a Halloween inspired menu!

To remind you just how vital these 2 theme nights have been in the past:

"I'm a homicidal maniac, they look just like everyone else."

WEDNESDAY, THE ADDAMS FAMILY It would an understatement to say that the current pandemic, and the subsequent restrictions and proposed lockdowns are having a devastating effect on the hospitality and on trade’s ability to plan and promote special events.

Ordinarily the sector would be relishing two fantastic theme nights which not only brings the public out spending, also puts a bit of much-needed fun into our lives. Halloween and Guy Fawkes, both nights totally different requiring their own unique theme, but both nights great for packing in the punters. Both very much social occasions, absolutely wonderful fun, for adults’ families and children and great ways to increase sales during what can be a typically quiet time of the year, in the lead up to Christmas.

However, the industry is of course facing its biggest challenge in living memory! Yes, things are going to be a quite bit different this year!

So what we do? Roll over “do nothing and see what happens”, or demonstrate Halloween largely to the doomsters and originated from the ancient naysayers that the hospitaliCeltic festival of Samhain. ty and on trade sector is The festival symbolised the here to stay? boundary between the world Despite the current of the living and the world of the dead. adversity pubs/bars and restaurants have in the past

supported the United Kingdom through some of its darkest days and will continue to do so. The hospitality and on trade sector provide something no other sector provides and is an underpinning, inherent, integral part of communal British identity.

As fireworks take centre stage on The tradition of Bonfire Night, they account for the So, let us plan for Halloween and Guy Apple Bobbing dates back largest share (50%) of spend, with Brits Fawkes. Send a message, that there is to the Roman era. The first something to look forward to, and when person to bite into the apple burning through £155 million worth of bangers, rockets and Catherine Wheels the public needs us the most we are would be the next person last year. Other major areas of spend to marry, much like the here to put a bit of pleasure, cheer and include food/drink (valued at £62 mil‘bouquet toss' tradition enjoyment back into life! We here at lion) and sweets/chocolates (valued at at weddings.

CLH have some free posters to down£39 million). load to promote your events at www.catererlicensee.com/posters-for-special-events Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events. But A good example of planning for Halloween is East while Brits clearly love the thrill of the celebration, a London where revellers are being urged to discover cautious 46% of Bonfire Night purchasers say that safeEast London's 'spook-tacular' pop-up at City Island & ty concerns put them off hosting a Bonfire Night party, Goodluck Hope. “Trick or treat yo’ self to this year's rising to half of women (49%), with people seeking a most Insta-worthy pumpkin patch, carving workshops and walking ghost tours - all Covid Compliant”! Visitors planned and organised event as a safer option. “As the smallest of the Autumn/Winter seasonal events, Bonfire are also invited to stop off at recently opened onsite Night presents a growing opportunity for the retail restaurant Homestead, run by Masterchef The Professionals Winner 2019, Sven-Hanson Britt, to enjoy market. With continued uncertainty surrounding the UK economy, today’s consumers are happier to spend on experiences. Bonfire Night is enjoyed as an event, with many people going to a public Bonfire Night display. There is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event.

These two events are less than a week apart, and in an age where analysts say that less people are making their visit to the pub, more time and effort spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there are many ways to create a unique celebration, an opportunity to stand out and attract custom. Emmy Webster senior marketing manager at Brothers Drinks says: “Halloween is now the second largest on-trade event of the year with over £400 million spent on the occasion. It’s a time of year not to ignore, and you may be missing out on crucial footfall opportunity. One in four people will attend some form of Halloween event this year and the people driving this are young millennials. Halloween isn’t just for kids these days, with the experience craving millennials celebrating and driving what is now the second biggest trade opportunity in the ontrade. With 9/10 alcohol occasions now only featuring one venue, theatre and experience is key to driving footfall into your

IT’S ALL IN THE PLANNING Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment?

Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others.

Never be too scared to peek!

Getting into the spirit of things

Dressing up your venue is an important step , and a little bit of fake cobweb can work wonders in creating the right environment . Having staff dress up a little for the occasion, can do wonders in setting the tone and showing that your venue is embracing the festivities as much as your guests. When it comes to costumes Halloween has the atmospheric edge over Guy Fawkes, however in recent years the Guy Fawkes costume, the mask in particular has become increasingly popular, so getting your staff into the spirit of things by dressing up, zombies, skeletons, goblins clowns, vampires for Halloween and the Guy Fawkes costume is catching up particularly with the “V for Vendetta mask“, are fantastic ways to create a stunning party atmosphere, but the secret is not to have your staff upstage your guests, so make their costumes good (but not too good)!

Prop4Shows have got into the spirit of things. , Marketing director Lin Ford said, “We have a massive range of Halloween props to give your parties and events that eerie feel. We have many themed items available, so whether you’re doing Scary Clowns, Gory Dinner Party, Spooky Graveyard, Dungeons and Dragons or Haunted House, we have that covered, plus much more.

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HALLOWEEN AND BONFIRE NIGHT Time to Cash in on Those Halloween & Guy Fawkes Profits

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You can select from hundreds of products on our website, available for next day delivery. Our ranges also include many foliage, moss, fabric and rocks to complete your set. That aside, we have our vast selection of fake foods for decorating your open kitchen and eating areas, or even use it to create the best gory dinner party display! So don’t get caught in the dark; feed your frogs, tether your toads and wash out your cauldron to get ready for the witching hour!”

Spook the Drinks

Aside from getting your staff to dress up getting them to “push sales” is also vitally important. Halloween and Guy Fawkes themed food and drink are great revenue earners, furthermore your clientele will be expecting them. Point of sale is vital and can help increase footfall and drive Guy Fawkes Night or sales for any promotion.

Bonfire Night. The Experience led consumers celebration marks the purchase 27% of on trade anniversary of a plot to blow serves and primarily shop by up the Houses of Parliament promotions and offers when in London in 1605, known as the Gunpowder plot. selecting drinks promotions are a key to trading up!

Themed drinks and cocktails this time year or every bartenders dream. If there is a time of year when bar staff can have some fun with drinks then it is Halloween and Guy Fawkes, from putting a twist on a classic drink and giving a creepy name there is plenty that can be done so add some horror and humour, particularly given the current state of affairs in Parliament!

Mulled ciders are always a favourite, going down well “warming the cockles” particularly for bonfire night!Strangely enough for Halloween people tend to like the really gory themed cocktails however when it comes to food you have to ‘Trick-Or-Treating' keep it appetising, so although originated from Medieval it may seem a good idea at England, where poor people the time brains, tongue, tripe would beg for sweet breads would be great ingredients and leftovers in return but probably not best sellers. for prayers for the Variations on existing menus family's souls. are probably the better way

to go, invariably it will have to include pumpkin which is great roasted and goes great with pasta, steak ribs and burgers are always a winner it’s all about being creative with the title.

However, don’t forget to cater for those who are not drinking with a good range of soft drinks and “mocktails”. Amy Burgess trade communications manager at Coca-Cola European partners said “even for events without a family focus it is important to consider that many adults are now drinking less alcohol, with many as one in five now teetotal, highlighting the opportunity presented by soft drinks to increase sales during Halloween and bonfire night. To add a sense of occasion pubs and bars may wish to get creative with a soft drinks offering by creating non-alcoholic themed mock tails to suit the occasion”

Haunting Halloween Serves: Halloween Tiki Cocktail 20ml MONIN Falernum syrup 25ml Dark Rum 25ml Gold Rum 10ml Overproof 50ml Pineapple juice 3 dashes Angostura Bitters Dash of Grenadine Shake all ingredients together and strain into a chilled skull themed mug. Garnish with cold foam (120ml skimmed milk, 30ml Monin Falernum syrup, blended on slow speed on a spindle mixer) and beetroot powder plus the whole top of a pineapple.

Creepy Crawly Frappé 30 ml MONIN Chocolate Cookie syrup 1 scoop Le Frappé de MONIN Vanilla 120 ml milk 1 cup of ice Add all the ingredients to a blender and blend for 20 seconds. Pour into your cup and garnish with a selection of creepy crawly themed toppings.

MONIN Shares How To Sweeten 2020 With Halloween Treats It seems for the industry that all the tricks that could have been played this year, have already been played. So could Halloween be the treat that outlets need to help encourage business as usual?

1. The Theatre – It is likely that this year that where possible the fear factor will need to be inferred rather than physical, so atmosphere and music will be increasing important! But, consumers will still want to enjoy an element of theatre. So, think eco-friendly, single use decorations and or edible garnishes to help bring the theme to life! Single use or wipeable menus can also help communicate the Halloween theme, both with inspiring drinks names and the creative look and feel.

Drinks can also play a leading role here, think Death By Hot Chocolate topped with whipped cream and served with an extra helping of chocolate shavings, or The Poison Apple Cocktail, with charcoal powder and an apple slice garnish. Incorporate flavours already available on the back bar to minimize wastage, but remember MONIN Pumpkin Spice syrup, MONIN Grenadine syrup and MONIN Blackcurrant syrup are great flavours and colours to carry through the Halloween theme.

2. Get everyone involved – While it’s possible that decorations may need be kept to a minimum for hygiene reasons, it doesn’t mean outlets can’t enter into the Halloween spirit.

Encourage staff to dress up to help make the consumer experience as immersive as possible this year more than ever. It’s also important that staff have tried and tested all the drinks on Halloween specials menus to ensure that they are able to help customers identify the drink that’s mostly likely to hit the spot.

3. The element of surprise – At the heart of any good Halloween celebration is the traditional ‘Trick or Treat’. Outlets can have some real fun here, whilst engaging consumers.

There’s an opportunity here to give guests a chance to take part in a game of trick or treat, with tricks including a special sour Halloween cocktail shot (it still needs to be enjoyable, but perhaps it combines more unusual flavour combinations or even edible insects) or a spooky appetizer which encourage guests to try something different, while treats can include discounts, buy one get one free on Halloween specials or a grand prize of a meal for two.

4. Make It A Family Affair - Halloween is not an occasion exclusive to adults, so look to involve families and encourage them out of home together. Special children’s menus will engage little ones, but don’t forget to include drinks too. Outlets could even provide a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as popcorn or insect inspired sweets. Venues can even host a social media competition for the creepiest creation with a range of prizes on offer for the winner and the runners up.

5. Don’t let waiting times spook your customers – Increased footfall can mean longer queues and waiting times. Keep customers’ in good spirits by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches!

For example venues could offer xxx, it’s simple to scale up or down to make the required volume. Alternatively consider preparing a No ABV Halloween themed cocktail in a Kilner jar which is ready to serve.

Technology and Software

Issue 30

CLH Digital

ROUND - The UK's Favourite Order & Pay App Since the re-opening of pubs and restaurants on the 4th July, the ROUND app has served and supported hundreds of thousands of customers across the country to order safely, securely and easily in its community of ROUND venues.

In August, ROUND supported venues with a seamless ‘'Eat Out to Help Out' solution within the app, and helped over 40,000 diners save 50% on their orders!

Customers can now also tip staff directly via the app, in addition to pay via Google Pay and Apple Pay, with many more exciting features to be announced shortly.

Why join ROUND? • Increased monthly spend of 29.9% by customers when

using a mobile order & pay app, according to a CGA report • £0 set up and £0 monthly fee - just a small % transaction fee • New and improved simple set up process • Complimentary tablet so you can easily manage the mobile orders Getting started is easy. Your venue could start taking mobile orders within a matter of days.

To get started, or find out more, simply visit www.round.app and tap ‘get started’.

Hotels, Inns and B&B’s are Migrating to Caterbook for Free!

For 20 years, the Caterbook brand has been a trusted tures based on their needs. name in accommodation software, providing innovative • Responsive, customisable booking engine embeds on your solutions to simplify your workload. Since the easing of own website. lockdown restrictions, our technology has been empow• Configure and assign unique per-rate deposit and cancelering accommodation businesses to re-open their doors, lation policies. whilst keeping staff and guests safe.

• Housekeeping report shows type of room clean (daily, • Minimise staff / guest interactions with paperless online departure etc), with any linen and towels required each day. check in and check out.

• Batch create, email or print all the day’s invoices in a sin- • Industry standard reporting metrics of RevPAR, Average Daily Rate etc. gle click.

• Post food & drink items from your EPOS to the room bill • Take payments in real time using our built in PCI compliant payment gateway. for settlement on checkout.

• Channel Manager links to booking.com, Expedia and • Use yield management to automate pricing changes many regional DMO’s. based on availability.

To help get hospitality back on it’s feet, we are offering • Create and schedule custom guest email and SMS mesour Caterbook software for FREE until 1st January 2021 sages.

• Additional individual staff user accounts included as stan- (see our website for details). dard, with activity logging.

Call 01840 298298 or visit www.caterbook.com and • Role based access control restricts staff privileges to feasign up for a risk free 14 day trial account.

Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic.

Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything

to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service.

Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas.

Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit usetoggle.com for more information.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

27

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CLH Digital

Issue 30

Technology and Software

Digital Contact Data Registration: Deliver Critical Information To Your Frontline Workers

German Company Launches App For Registering Visitor Data In Compliance With Data Protection Laws The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona.

Visitors can register online and only store the data required by law.

The app is free for all guests and customers.

The one-time registration ensures a quick data collection in all participating companies.

The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest.

Additionally, menus, price lists and the shop's

website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted.

The app offers the following advantages:

- Saving time in service, less effort and full focus on the guests - Simple logistics through digital accessibility - Drastic reduction of the bureaucratic effort - Increase of customer satisfaction More information and footage here: www.coready.de

Contactless, Branded Hotel App For Your Guests - Set Up In Minutes

Vamoos, the App for Hotels, makes it so simple for you to keep your guests, staff, and hotel safe, all while delivering the same magical experience they’re used to with better customer service than ever before.

Through your own, branded hotel app, you will be able to:

- Create a full hotel directory with all the information your guests need at their fingertips

- Instant message back and forth with guests so reception needn’t be open - Encourage more bookings for activities, table reservations, tours, and much more - Accept virtual Do Not Disturb requests which guests can manage themselves - Share a list of local points of interest that your guests can visit that are open and safe - Allow guests to check themselves in and out remotely And what’s more, your own app can be set up and shared with guests in just minutes! Don’t believe us? Sign up for your free 1-month trial and see for yourself, and join the hundreds of other hotels around the world who have taken their guest experiences to new heights.

Visit our website on vamoos.com for more information and to sign up, or contact the team on info@vamoos.com.

OurPeople is a team communication and engagement platform revolutionising the way management teams within the hospitality sector communicate with their employees.

Its technology connects staff in real-time, ensuring the right people are receiving the right communication at the right time.

Primarily working within industries with a high number of deskless workers, the OurPeople platform allows secure and targeted communication to ensure employees are engaged, informed, and have the insight they need to do their jobs safely and properly, while increasing productivity levels at the same time. Each offering is bespoke for your team, whilst being safe, secure, GDPR compli-

ant and fully within company control.

OurPeople bridges the gap to ensure you can get critical, up-to-the minute information to staff who may not have access to standard communication platforms during their daily work. The solution is more than just a messaging app however, it is your secret weapon to cut through the noise and deliver critical communication.

Contact us to find out how OurPeople can help your business streamline the way it connects with the deskless workforce, removing unnecessary chatter and increasing productivity.

Visit www.ourpeople.com

Wi5 Mobile Order & Pay Solution for Your Business Wi5 is the industry-leading mobile Order & Pay solution for hospitality, that allows customers to easily place orders and pay for them on their own devices for both Order to Table and Pickup.

We’ve invested heavily in our design and technology to ensure that we have the most intuitive, reliable and secure software solution on the market. There are now lots of solutions out there that offer some form of mobile ordering, but unless it’s a brilliant experience for both customers and staff, it will ultimately fail. Wi5 delivers a frictionless mobile experience without the

Quadranet Restaurant Intelligence Quadranet have been on a project to promote Restaurant intelligence. Intelligence is the collection of information to advance business. Covers have been the one measure used in restaurants for years, but now many more measures are available to management.

Our booking system not only counts the number of covers booked, but from what source and by which promotion, including social media. We also give information on diners spend and items consumed.

We let restaurants talk to their customers through a generic app, alternatively an API is available to use in the restaurant’s own app.

Loyalty, discounts and push notifications are all pushed through the app. Our restaurants prefer to think of members rather than customers.

need for a cumbersome login process or downloading any apps, and we’ve made it as easy as possible at every step of the way.

For businesses, we’ve made it simple to set-up and manage, whilst still providing the advanced functionality vital in the longterm for enterprise and SMEs alike, such as POS-integration. We’re also proud to be the only mobile Order & Pay solution to maintain the highest levels of security through ISO/IEC 27001 certification, the globally recognised standard for information security, meaning both operators and customers can depend on us.

See the advert on this page for further details.

Inhouse efficiency is also important. Rising staff costs must be countered by better efficiency. We have a time and attendance model that records hours. These hours can be compared to takings. Also, kitchen screens not only increase kitchen efficiency, but calculate the sum of standard minutes for dishes produced, compared to actual hours paid.

Covid has accelerated the move to customers placing their orders on an app or website. Pay at table is also offered to diners who have little time, especially at lunch, and don’t want to wait for the credit card machine at the end of their meal.

Disparate facts on their own, become intelligence in the new reporting suite combining monetary, time and resource measures to take your winning business to the next level.

See the advert on page 22 or visit www.quadranet.co.uk

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CLH Digital

Issue 30

Festive Ordering

Christmas is Coming - It’s All in the Planning “Christmas is the Season for Kindling the Fire of Hospitality” change) state that people in England can meet in groups of no more than six, but pubs, cafes and restaurants will be allowed to stay open, so long as these groups do not mingle with other groups at each venue.

Table bookings of more than six will not be allowed, and hospitality businesses are now legally required to take customers' contact details so they can be traced if a potential outbreak is linked to the venue.

These new rules do, of course, create significant challenges, but one thing the recent Eat Out to Help Out initiative proved is that the country has not lost its appetite and desire to dine out whenever possible.

So despite all the current uncertainty it is vital to prepare for the sectors busiest time of the year - Christmas!

Christmas 2019 saw pub and restaurant operators enjoy positive sales growth over the festive season, with pubs enjoying the biggest uplift with collective like-for-likes ahead 5.1% against a 2.4% increase for restaurants.

Christmas 2019 was fairly tumultuous as well - we had seen months of Brexit unrest and a general election. However, the British public shrugged that doom and gloom off and gave the hospitality and on trade sector the perfect boost.

Analysing last year’s Christmas figures Karl Chessell, director of hospitality business insight consultancy CGA said: “This was all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,”.

While it is “the season to be jolly”, Christmas 2020 for the hospitality sector in the wake of the Covid pandemic will be like no other Christmas since World War II. The government’s current rules (which may of course be subject to

“What these Tracker figures suggest is that consumers were more selective about where they spend their money, and were looking for memorable experiences – like going out for a meal or drink with family or

friends over Christmas – rather than just buying ‘things’,” added Chessell.

Mark Sheehan, managing director of Coffer Corporate Leisure added : “The fact is the eating and drinking-out sectors had an excellent trading period in their busiest time of the year. Consumers escaped the political turmoil and headed for pubs and restaurants to escape the tedium. Pre booked sales in particular were strong and the months ahead are going to be tough but at this crucial time trading was robust.”

And there is nothing to say that the public won’t embrace Christmas 2020 the same way. At the moment the government have issued new lockdown laws, but the festive period is still 11 weeks away and a lot can happen in 11 weeks.

The government’s “Eat Out to Help Out” (EOTHO) was, as we know. a runaway success. with well over 100 million meals sold and while the government had set £500 million aside to cover the costs it raised half of that in taxes.

Health Secretary Matt Hancock appeared to be optimistic on removing the restrictions for the festive period, speaking on Radio 4 he said "I really hope we can turn this round before Christmas. I think that, in a pandemic, Christmas is a long way off."

"Three months is a long time in a pandemic and I very much hope this strong rule, together with the local action we've taken in places like Bolton, can work to turn things around by Christmas."

So, it certainly not “crackers” to be thinking about planning for the festive season! December always has been a key part of the UK hospitality and on trade sector calendar, and if Health Secretary’s optimism comes to fruition then we could see a very busy Christmas period.

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CLH Digital

Issue 30

Festive Ordering

Christmas, But Not As You Know It Delight Your Diners This Christmas with LillyPuds Bidfood shares festive food predictions for a ‘Christmas with caution’, as it launches its 2020 Christmas range

for fancy product innovation, but instead, that in these uncertain times, many of us are looking for touches of comfort to make us feel good.

Whether that’s festive favourites, winter-spiced options, or mince pie variations and Christmas puddings to tempt consumers.

STAYING SAFE THIS SEASON

Foodservice supplier Bidfood, have launched its 2020 festive range, whilst also exploring consumers’ feelings around how they envisage their Christmas looking this year, through a recent Bidfood survey.

According to the findings, this year we can expect a ‘traditional Christmas with caution’, involving socially distanced small gatherings, single serve food or personal buffet platters, as well as celebrating truly British traditions.

SUPPORTING LOCAL AND CELEBRATING BRITISH One of the consumer behaviours that has come out of the pandemic has been the rise in desire to ‘support local’ – from supporting local producers and businesses, to spending on UK experiences and British getaways. Whether it is due to the consumer’s desire to support the UK economy, or lockdown reducing international business and travel, people are really focusing on celebrating Britain and what it has to offer.

Just over a quarter (26%) of consumers are looking forward to a Christmas meal that upholds true British tradition with all the trimmings – whether they dine in or venture out. The research illustrates that really, this isn’t a year

When asked about the research, Lucy Pedrick, Head of Insights, said: “48% of consumers ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience.

Now supplying direct to consumer, Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amidst the Coronavirus pandemic.”

As well as being physically safe this season, Bidfood is still looking at ways to be environmentally safe, with their entire cracker range this year being more sustainable than ever! Each cracker is easily recyclable, is free of single-use plastics and contains no glitter; the range also includes a number of crackers that support The Trussel Trust, with proceeds donated directly to the charity.

Discussing the range, Vicky Tripp, Campaigns & Activation Manager, said: “It is important that, despite this years’ challenges, operators do not forget the importance of dietary requirements and consumer demand for vegan and gluten free options.

“With this in mind, Bidfood has launched a range of options to appeal to those conscious consumers, from classic vegan wellington slices, as well as our gluten free and vegan Premium Selection mirrored chocolate truffle torte, which we’re particularly excited about.”

See the advert opposite for details.

Following many years of making puddings for friends and family, LillyPuds was created in October 2015 by Alison Lilly to introduce a tried and tasted Christmas pudding recipe to diners.

LillyPuds brings to market a festive delight that is easy to eat, light on the palate and with all the traditional spices and flavours to be expected of a Christmas pudding.

The fruit and spice mix is blended with a local real ale, brandy, fruit juice and zest instead of using mixed peel. The increased fruit content and reduction of cheap fillers such as flour and sugar to the mix produces a dessert that is easier on the palate after a heavy indulgent Christmas lunch.

The range includes the Great Taste award-winning Premium Traditional (120g and 140g), Great Taste Gluten Free 120g and the Vegan/Gluten Free 120g puddings. The Premium Traditional and Gluten Free puddings are suitable for vegetarians and do not contain dairy ingredients. Loyal customers include West End 5* hotels and gastro pub chains throughout East Anglia. Products are available nationwide for delivery direct. www.lillypuds.co.uk/foodservice E: hello@lillypuds.co.uk T: 07792223301

Enhance Your Menu with Clearwater’s Frozen Lobster Meat Enhance your menu with Clearwater’s frozen Lobster Meat. Produced using a specialized high-pressure extraction system, this raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. With no pre-cooking or shucking required, Clearwater’s sustainably fished Claw & Knuckle Meat comes in a 227g vacuum-packed pouch, which is ready to cook. The pouch can be inserted into boiling water or left to poach for several minutes, before serving in a recipe. Perfect for including in risottos, pasta dishes or even in a lobster roll.

For more details contact windsorsales@clearwater.ca

Wicked Wolf - Multi-Award Winning Artisan Gin Launched in September 2015 under the banner “The Spirit of Exmoor® ’, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon.

Wicked Wolf Exmoor Gin uses the combination of 11 exotic botanicals producing complex layers of citrus and pepper notes, finely balanced with the distinct flavours of juniper and coriander, resulting in a mature, premium spirit. Hibiscus, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics creating a full-flavoured, smooth gin.

Pot distilled in a copper alembic still, Wicked

Wolf Exmoor Gin is filtered, bottled and labeled by hand in exclusive 100-litre batches.Each aromatic is prepared by hand, infused and distilled separately resulting in 11 individual distillates which are then skilfully blended. This allows for complete control over the strength of each flavour, and enables consistency across each batch.

The gin is multiple filtered producing a 42% ABV, smooth, full-bodied and elegant spirit.Wicked Wolf Gin is best served with ice and lime over a sprig of thyme, but is equally at home neat with a block of ice or mixed with a quality tonic.

For further information visit www.wickedwolfgin.com

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Issue 30

Hygiene, Health and Safety

How Spray Sanitisation Could Bring Back Consumer Confidence to the Hospitality and Travel Trade PORTiBAC, a new state of the art, medical grade disinfection ‘fogging system’ is launching this month to offer the hospitality and travel industries a safe environment for staff and customers and to return consumer confidence to these struggling industries.

The new normal of ‘living with COVID’ in hospitality and travel has demanded new practices that hadn’t previously been undertaken. Once such innovation that has been thrown into the spotlight is the practice of ‘fogging’ or spraying large areas, to help eradicate 99.999% of viruses which could be living on a surface.

The PORTiBAC spray systems use a unique sanitising solution, made in the UK to British Safety Standards, that is alcohol-free and contains no chlorides or ammonium salts, ensuring it is safe to use in all environments. The viricidal solution is bactericidal and effective against common harmful pathogenic bacteria including SARS-CoV-2 e. Coli and Covod-19 to 99.999%.

An essential and effective tool in protecting and preventing the spread of pathogenic microbes, PORTiBAC joins in the battle to keep everyone healthy, especially during this current pandemic.

Comments founder Mike Cohen of TheHANDiGROUP.com, which makes PORTiBAC: “Visible, effective sanitisation is vital during the economy’s recovery phase, and methods of fogging or spray sanitisation are essential to make all environments safer. Disinfection fogging is a method of application that rivals the conventional application of other cleaning chemicals.

“Where annual disinfection and sanitisation may miss hard to reach areas, ‘fogging’ ensures that the micro droplets of disinfectant are dispensed to

cover all surfaces, penetrate cracks and crevices and high level objects”.

PORTiBAC can reach the areas that other sanitising equipment cannot reach.

PORTiBAC Spray Systems are easy to use by existing personnel - full training can be given, or there is the option to call in PORTiBAC’S sanitising squad who can undertake the task of fogging for you.

Available in three different scents – fragrant cinnamon, tropical citrus and very vanilla, there are four fogging spray systems for the hospitality, leisure and travel trade :

PORTiBAC, 800ML CORDLESS SPRAY GUN £150 – ‘Certified to Kill Covid-19’ This cordless gun sprayer has a simple mission – to sanitise a pub/restaurant and all small to medium size spaces including buses and train carriages within minutes.

With its easy to carry case, the PORTiBAC 800ML SPRAY GUN is ready to go anywhere. Available in 3 finishes – metallic matt gold, brushed silver and brilliant white. Comes with FREE 800ML solution. PORTiBAC 800ML bottles are available to purchase for easy replacements or 5L & 10L tubs are also available for easy refill.

PORTiBAC 200C CORDLESS - £825 Got a larger area to sanitise but no power points? The 200C is a cordless 2L fogging system that enables the user to move around easily and recharge

Make Your Premises Safe for the Environment, Staff and Customers LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment.

Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface.

DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment.

There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria, viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost

everywhere where disinfection or sanitisation is required.

DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates.

We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:

• Fogging Machine for large areas • Room Mister • Vehicle Mister • Handheld Spray for localised use • Wall dispensers and small spray bottles for hand sanitisation For further details visit www.lineclenze.com

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when finished. Comes with 10L of Tropical Citrus scented solution to leave the whole area smelling clean and safe. Available in Matt Black.

PORTiBAC 1500 10L BackPack £450 From a wedding venue to a concert arena, football stadium to school, airport to train station, the PORTiBAC 1500 has a 10L capacity and 8 metre length cord, enabling this backpack fogger to make short work of a big area. When turnaround times are tight, equip a team with the PORTiBAC 1500 and a daunting challenge is quickly and effectively solved.

Alternatively call in our PORTiBAC SANITISING SQUAD and they will arrive ready prepared to sanitise areas others cannot reach, making it simple to sanitised for your venue.

Continues Cohen: “As people continue to return to hotels, bars and restaurants, even despite the new 10pm curfew, and passengers come back to the skies and stations, these industries must do everything they can to give these cautious returnees the confidence to become regular customers again.”

Visit https://thehandigroup.com

The Hospitality Sector Needs To Heed New Cleaning Techniques With hotels, restaurants and cafés all now reopen to the public, establishing a thorough cleaning regime is crucial for the safe return of guests. The HoReCa sector has seen one of the biggest upheavals in its practices since the pandemic began; closing its doors, furloughing staff and installing new safety equipment and ongoing cleaning procedures to kill all virus’ whilst providing a safe environment for both customers and staff.

Cardiff-based Genesis Biosciences has developed a unique anti-microbial, surface sanitiser that is proven to be effective against Covid-19 and is free from any harmful chemicals.

Genesis’ Sanitiser – part of its Evogen Professional range – delivers safe, high performance cleaning and disinfection of all types of hard surfaces. The utilisation of

natural, biodegradable active ingredients offers an eco-benign alternative to many of the harsh chemicals commonly used for sanitisation.

Genesis Biosciences is one of the few companies in the UK to have gone through rigorous external anti-viral testing to validate its surface sanitiser’s effectiveness against all enveloped viruses, including COVID-19 and other coronaviruses and has supplied more than 60 tonnes of product across Europe since the beginning of March. The sanitiser is available 1,000L IBC, 200L, 20L, 5L and 500ml concentrates offering a cost effective and environmentally responsible anti-viral solution for all applications.

To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.

Hygiene, Health and Safety

We Have The Technology To Keep Your Business Safe!

The FaceCam from Fusion is a technology breakthrough. Designed to accurately capture face recognition, temperature and mask data, this technology detects and alerts whether an individual has a fever and if wearing a mask is required will alert user if no mask is present. Software will also email management should a fever reading be taken.

The software provided with FaceCam does allow for reporting. You can use these reports to set a date range and see everyone who has come into the building (and at what time) and what their temperature was at that time. The software can recognise enrolled staff members or alternatively record guests

and visitor photo along with detail of times and dates both in and out of the building By asking the member of staff that you’d like to enrol on the FaceCam stand them in front of the device and have their temperature taken. First take the reading without a mask on. After they’ve been enrolled the device will have no problem identifying them with a mask on.

Watch our short video on our web site to see it in action. Message or call the Fusion team if you'd like to learn more or book a demonstration 01133 979 555. https://fusion4care.com/facecam/

Use Colourful Visual Communication Aids to Increase Safety, Productivity and Revenue in the Hospitality and Catering Sector

As the new industry landscape unfolds post-Covid, it’s critical for establishments in the hospitality and catering sector to adapt and evolve to meet the changing legislation and environments, whilst keeping their staff and customers safe. Throughout all of this, operating at maximum output is crucial in order to generate revenue and profits, and so productivity and efficiency matter.

Beaverswood, a visual communication specialist, has developed a full range of smart and effective solutions that will help you to operate effectively and efficiently, in the safest manner.

Considering all the aspects of running a business, looking after its customers, complying to government guidelines and keeping everyone safe, Beaverswood has developed a comprehensive

range of floor markings, perspex screens, seat markers and outdoor stencils, as well as impactful visual communication tools such as; labelling, signage and colourful noticeboards, which will help the hospitality and catering sector perform to the best of its ability.

Beaverswood states there is a definite correlation between highly effective visual aids and revenue performance. “Not only do you make your customers feel safer, you enable your workforce to work smarter and therefore quicker”, says Product Manager Jim Roberts. “In turn, this means establishments can optimise their productivity, which positively impacts the amount of money they put through their tills’.

For more information visit the full range of visual communication products at: www.beaverswood.co.uk

Issue 30

CLH Digital

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CLH Digital

Hygiene, Health and Safety

Issue 30

HandSanitiserProduct HandSanitiser SanitiserProduct

Tough On Germs But Gentle On Hands - Save Money On Highly Concentrated, Certified Hand Sanitiser With many people still apprehensive of returning to their everyday lives, there has never been a more important time to ensure the health of staff and customers.

Hygiene is key to building staff and consumer confidence, increasing footfall and boosting dwell time – all resulting in increased revenue and profitability. We know that hand sanitisation is vital to avoid the transmission of harmful germs and as a result, most pubs and restaurants are ensuring that they offer hand sanitiser to customers on arrival at their establishment. Surveys have shown that consumers feel more comfortable eating out if antibacterial products were provided for free.

There are many brands of hand sanitiser on the mar-

ket, with some as low as 60% alcohol. Medical grade sanitisers usually start around 70%. At 75% alcohol, Lonstin highly concentrated Anti-Bacterial Hand Sanitiser gel is quick and effective at killing 99.9% of all bacteria. The certified, rinse-free, non-sticky gel has been specially formulated with antibacterial ingredients, which are effective at eliminating MSRA and E.coli, while leaving hands gently cleansed and refreshed. Providing everyday protection for your staff and customers.

Take advantage of fast delivery and save money with great case or bundle deals from as little as 69p each (ex VAT).

To find out more and order your certified hand sanitiser go to: www.handsanitiserproduct.com

KINEPROTECT Ensures Safe Social Spaces FREE DELIVER DELIVERY Y

O

ON ALL CA CASES SES

cubicles and enclosures and sister company of leading plumbing brand, Saniflo, has re-purposed its French factory to design and launch a new range of high quality glass protection screens and panels to ensure the safety and welfare of staff and the public.

Using existing stocks of scratchAs the hospitality sector opens up resistant glass the new Kineprotect to visitors and customers following range includes table mounted lockdown many organisations are options in 75cm and 100 cm heights installing protective screens and pan- and a choice of five widths from 80 els to eliminate any risk of virus to 160cm. A useful countertop transmission. option features a wider space at the bottom to pass drinks and consumShower brand, Kinedo, a highly regarded European manufacturer of ables. A choice of highly portable,

floor mounted options includes tall, self-supporting panels are available in a range of widths.

Manufactured from 6mm tempered glass the screens and panels will not warp or discolour and are easy to clean and maintain. Highly durable, the Kineprotect range provides an upmarket, professional solution that won’t diminish the aesthetics of the hospitality environment. All items are available for quick delivery and can be ordered online https://kinedo.co.uk/kineprotect-glass.

More information is available from the technical sales team on 020 8842 0033 or email: info@kinedo.co.uk.

Sanozone. The Easy Way To Sanitise Your Indoor Spaces

O

SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel.

Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed.

SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout.

The SANOZONE range of machines use Ozone (O3)

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technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements.

The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved.

For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net

Hygiene, Health and Safety

Issue 30

CLH Digital

Monika Automates Hygiene Tasks for Staff and Customer Safety

Automation is an increasingly attractive option in today’s commercial kitchen. Although we are all conditioned to wash our hands, thoroughly and frequently, and improve hygiene in general, it can be hard to uphold such measures in a busy environment where pressures are greater than ever.

This is where an automated food safety system can help. MonikaPrime can be programmed to give audible as well as visual reminders when a hygiene/infection control task is due – for example to clean down equipment, change cloths and even to alert staff to wash their hands or take customer contact details. By choosing to set an alarming and flashing ‘beacon’, staff can be in no doubt that a task is due and are more likely to complete it on time.

Repeat or one-off checks can be

programmed, with verification by a line manager to ensure completion to a sufficient standard if required.

UK Director of Sales Rag Hulait commented: “You can use MonikaPrime to drive and double check compliance with food safety and hygiene requirements set within your business. And if you add automated equipment temperature monitoring, you remove the need for staff to move around taking manual fridge and freezer temperature readings, touching surfaces that may be contaminated.”

The MonikaPrime system also comes with easy to use software that gives you visibility of staff and equipment performance, so you can see areas for improvement on the way to confident compliance.

For more information please contact Monika on 01664 420 022, rag@monika.com or visit www.monika.com.

WaterCare Proudly Introduce the New iX Water Range iX Water filters are the first truly eco-friendly, 100% recyclable cartridge filter in the market, offering Insert Refill Technology to provide a genuinely sustainable and cost-effective alternative to mainstream cartridge water filters. For use on coffee machines, water coolers, ice machines, vending machines, and catering applications. The iX range offers a comprehensive product in a cost effective, efficient, flexible, and stylish package.

measurable control.

WaterCare are extremely aware of the negative impact that waste plastic has on the environment, plus with the uncertainty of where the hospitality industry will be in the next 12 months following Covid-19 pandemic, WaterCare have created a product and program designed to not only reduce your costs significantly, but also recycle 100% of the expired media inserts and return these back into the marketplace – keeping costs & waste down, whilst creating

WaterCare are passionate about providing cost effective, eco-friendly solutions to water treatment. Their NEW, improved iX range of water filters, along with our Replace & Return Program provide an easy, responsible, and cost-effective alternative to current one-way systems.

The iXWater range now has a newly designed head for ease of maintenance. The iXWater head has quick shut off, flush valve and an optional digital flow meter.

The head also has a variable bypass to allow some untreated water to be dialled back into the water supply which is essential for better coffee extraction and taste.

Discover the full iX Water range at www.watercare.co.uk/ eco-friendly-water-filters/ or call 01279 780250 to speak to a sales representative.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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CLH Digital

Issue 30

Hygiene, Health and Safety

AcryBright Clearly Protecting Your Staff Protective screens and sneeze guards have become common place thanks to the Covid-19 outbreak.

However, in a rush to get barriers in place, many businesses purchased materials without thinking about the longer term implications around quality and performance.

These clear screens are going to be in place for some time to come. They will need to survive rigorous cleaning regimes with high-strength cleaning chemicals. These chemicals can cause damage, from small surface scratches through to potential warping or clouding of the screen.

This kind of damage not only reduces the hygienic properties of the product but also affects its visual appeal, which can have a negative impact on the customer experience.

Image credit: AcryBright

Hillbrush Antimicrobial Hillbrush is the UK’s largest manufacturer of cleaning brushes and specialist hygienic cleaning tools.

Throughout the food supply chain there are significant risks of cross-contamination, no more so than within the factory environment where raw materials and ingredients come into contact with surfaces throughout production. COVID-19 will mean that cleaning regimes will need to be even more rigorous, not only to minimise the risk of cross contamination from pathogenic bacteria, such as Campylobacter and

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

AcryBright is a cell cast acrylic which provides optimum optical clarity and rigidity. Due to its ease of fabrication it is ideal for personal protective screens and has superb in-service durability too.

AcryBright's chemical resistance and good surface hardness offer greater durability in service, withstanding cleaning regimes over and over and still maintaining its optical clarity. And should there be an accidental scratch, it can be refurbished with a polish back to a gloss finish.

It is an excellent choice of material to provide protection for retail workers, counter and reception staff in stores, hotels, as well as office environments.

To find out more please go to https://bit.ly/2EV7YsL or see the advert on this page.

E. coli, but also from Coronavirus transmission between co-workers.

Using cleaning equipment that is fit for purpose and effective sanitising of equipment between use is one line of defence to prevent bacterial contamination. But a second line of defence that is increasing in popularity is the reduction of the threat of cross-contamination and the use of antimicrobial cleaning tools within the food production environment. Antimicrobial tools also increase the lifespan of cleaning tools and understanding of what equipment is needed for each cleaning task to ensure optimum results.

Antimicrobial cleaning tools are specifically designed to prevent the growth and reduce the risk of bacterial cross-contamination, minimise foreign body contamination and support HACCP and 5S best practice with colour-coded segregation. While antimicrobial cleaning tools should not replace a regular cleaning regime, they enhance it, adding the additional level of protection that everyone is seeking in a post-COVID landscape.

For more information on Hillbrush’s range of antimicrobial cleaning products visit https://www.hillbrush.com/uk/hygiene/Anti-Microbial/

Hygiene, Health and Safety

Issue 30

CLH Digital

A Clean Start - Integrated Sanitising Solutions

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning machines.

We bring a simple, reliable brand and offering to the industry with straightforward equipment purchase, rental, service and approved-used solutions designed to meet the needs and demands of every customer, however small or extensive their budget.

We have a huge range of scrubber dryer and sweeping machines suitable for all types of environments, from

standard robust equipment or high-end machines equipped with the latest technology, to robotic floor cleaning machines.

Our ICE Co-Botics line is the industry’s first comprehensive range of robotic cleaning machines. We believe these innovations will help shape the way cleaning operations and functions are carried out in the future, but in a collaborative and cohesive way.

The equipment has been designed to integrate into cleaning team operations, picking up the manual and repetitive tasks, which will then allow operators to focus on hygiene and sanitising activities to promote cleaner and safer environments. It’s not about replacing people it’s about embracing technology to deliver higher cleaning standards, infection control and ‘proof of clean’.

Other innovations include our new sanitising and fogging equipment, which effectively sanitise and disinfect floors and the surrounding air, ensuring a safe and hygienic working environment.

Contact us: 0800 389 3869 enquiries@ice-clean.com www.ice-clean.com

EAIS - The Ideal Solution T

EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face.

We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perforated & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and

trolleys, allowing us to accommodate urgent next day delivery requests if required.

In addition to standard products one of our strengths is our flexibility. Our on-site in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered.

As well as supply only we can also offer an efficient and economical installation service with our highly experienced and qualified teams of fitters.

For more information please visit our website – www.eais.co

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

Please mention the Caterer, Licensee & Hotelier News when replying to advertising East Anglian Installation Systems Ltd

e.a.i.s_uk

TTHE H E IDEAL SOLUTION SOLUTIO N Ea st Anglian Anglian Installation East Installation Systems Systems

TTel: el: 01553 765205 Fax: 01553 768464 www.eais.co

Manufacturer and Supplier of p roducts supplied both to the Foodservice EAIS is a leading Manufacturer products are only meet the customer’s demands, but their expectations as well. Whether you a re looking for storage healthcare food sto rage shelving, rracking acking systems and ttrolleys, rolleys, or healthca re shelving and medical ttrolleys rolleys or bespoke products.

Solution. roducts. EAIS will be your Ideal S olution. even bespo ke design p

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

East Anglian Installation Systems Ltd

e.a.i.s_uk

Hardwick Norfolk East Anglian Installation Systems m, sOldm O Oldmedow Road, Ha rdwick Industrial Estate, King’s LLynn, ynn, No r folk PE30 4JJ

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Issue 30

Hygiene, Health and Safety

ATP Leads The Way For Hotel Cleaning Effectiveness As hoteliers navigate the swings between lockdowns and reduced capacity, and reopening floors, preparing rooms, and accepting more guests, they will need to take extra steps to ensure the safety of those guests and the employees who serve them.

Key to that safety will be ensuring that sleeping rooms, conference areas, lobbies and lounges are cleaned and sanitized. While sanitising surfaces is just a small part of combatting the prevalence of COVID-19, hotels need to prove to guests that their facility is safe place to stay.

Too often, monitoring of cleaning effectiveness has relied on visual inspection. This, of course, cannot detect unseen microbes. Cleaning and sanitation monitoring technology that uses adenosine triphosphate (ATP), the energy-releasing molecule found in every living cell, has been adopted by hotels and

other industries to monitor cleaning effectiveness. ATP monitors provide, in as little as 10 seconds, quantitation of the overall ability of cleaning chemicals and crews using them to clean a surface.

One study estimates that 33 percent of the ATP picked up by monitoring is microbial in origin. Surfaces will vary according to sources of contamination and frequency of contact but reducing ATP levels often is enough to reduce infection. Hygiena’s EnSURE™ Touch ATP Monitoring System uses the UltraSnap™ test to collect samples from virtually any surface, delivering actionable, reliable results in seconds. Its portability and ability to upload to SureTrend cloudbased software lets you track and trace progress, without leaving the room!

See the advert on page 19 or visit www.hygiena.com/hospitality

Doesitall’s Alcohol Free Hand Sanitiser is ECO-FRIENDLY as Our Formula is Alcohol Free

Doesitall hand sanitiser has a naturally occurring formulation with active ingredients that kills 99.99% of viruses and bacteria.

Doesitall’s Alcohol Free, Anti-Viral & Anti-Bacterial hand sanitiser is a ready to use, high performance hand sanitiser solution. It is suitable for use on the hands, to remove potentially harmful viruses & bacteria.

Benefits of using Doesitall hand sanitiser:

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

• Includes hand softening agents and is beautifully scented leaving your hands soft with a pleasant aroma • Eco-friendly, due to our all natural formulation process, with active biological ingredients used as opposed to alcohol • Our naturally occurring ingredients are readily biodegradable and have no aquatic toxicity, thus they offer a greener alternative to conventional alcohol products

and minimise environmental impact Our hand sanitiser is fully laboratory tested and has passed BS EN 14476:2013 + A2:2019 standards concluding it is effective against 99.99% of viruses and bacteria including SARS + CoV-2. (Covid-19).

Doesitall Hand Sanitiser is NonFlammable. It contains naturally produced active ingredients which is better for the environment. Our dual action virucidal formula prevents the chance of anti-microbial resistance occurring. Our 5L Eco refill system allows you to refill your own re-usable sprayers saving on harmful plastic waste.

Protect your staff and customers, use Doesitall’s Alcohol Free Hand Sanitiser with clinically proven confidence!

See the advert below or visit www.doesitall.uk

Hygiene, Health and Safety

Clean Air for a Safe Environment

During these uncertain times, we must be equipped with the right tools to fight contaminates. Axair offer state of the art air cleaning systems for any indoor environment to help improve air quality and prevent the spread of disease.

Wellisair is a patented air disinfectant air purifier with the innovative technology to disinfect, purify and clean the air and surfaces with nature’s mechanisms removing 99.9% of all hazardous elements.

How Does Wellisar Work?

Wellisair uses technology that generates and expands hydroxyl radicals (OH) that by oxidation eliminates virus, bacteria, allergens, moulds, odours and volatile organic compounds (VOCs) up to 99.9%.

OH is a powerful purifying substance that is generated naturally by sunlight, ozone, and moisture in the air, and it harmlessly disappears along with other air pollutants. Once the oxidation process has started, the effect called “respiratory explosion” occurs, which consists of a series of cascade reactions that produce more hydroxyl radicals, this accelerates the process of eliminating viruses and bacteria. Wellisair produces the same chain effect that efficiently purifies and disinfects the air and surfaces of an area up to 60m2.

The Wellisair is available to buy online at www.axaironline.co.uk.

To find out more about our clean air solutions please email sales@axair-fans.co.uk or call 01782 349 430.

Viroblock™ Bedding - 99.99% Effective Protection The Fine Bedding Company are leading suppliers for the bedding industry with over 100 years of manufacturing experience. Their united purpose is to create better products for a better night’s sleep, priding themselves on their quality and sustainability commitments; continuously striving to have a positive impact on people and the planet.

The hospitality sector has been impacted more than most by the measures taken to control the COVID-19 pandemic. In response, The Fine Bedding Company has developed a revolutionary new bedding collection to provide guests and hoteliers with peace of mind as the sector begins its long awaited return to normality.

It’s been found that Coronavirus can live on textile surfaces for up to two days, and sleeping on a pillow previously occupied by an infected individual could increase the risk transmission. Their latest collection, including pillows, pillow protectors and mattress protectors, uses ground-breaking Viroblock™ technology which has been tested to be 99.99% effective against

SARS-COV-2 within 30 minutes of contact, the virus that causes COVID-19, alongside other common viruses, bacteria and yeasts in as little as 5 minutes.

The entire collection has been tested to remain durable and effective for at least 15 washes at 40°C and has been certified as safe and sustainable, with all Viroblock™ ingredients being cosmetic grade, bio-based, OEKOTEX® certified and recycled.

Contact the team to find out how their latest collection can provide you and your guests with the reassuring comfort of complete hygiene. Alternatively, shop their entire hospitality bedding collection at www.finebeddinghotels.co.uk with an exclusive 10% off offer for Caterer readers using code SLEEPINCOMFORT at the checkout.

Contact information: Website – www.finebeddinghotels.co.uk Email – hospitality@finebeddingcompany.co.uk Phone - +44 (0)161 864 5632

Issue 30

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Issue 30

Hygiene, Health and Safety

Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety.

Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown.

If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.

Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association.

If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied.

Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air.

Visit www.swiftclean.co.uk

Astreea - The Pedal Hand Sanitiser Introducing the Astreea® pedal hand sanitiser.

Touchless, fully mechanical and made entirely from medical stainless steel, this revolutionary dispenser requires no assembly, electrical outlet, or maintenance. It’s designed for both indoor and outdoor use, making it ideal for any public space.

The Astreea® dispenser is different from typical plastic wall or post-mounted products. Its seamless steel body and mechanical operation make it almost indestructible. Units are maintenance-free, arrive fully assembled, and use any hand sanitiser product, making them an ideal solution during

these uncertain times.

• • • • •

12 month warranty • Anti-theft • Hands-free Genuine usage increase where installed Medical stainless-steel construction No electrical outlet needed Visitors see you are proactively making site safe • Highest quality materials • Universal use, can be filled with any hand sanitiser To learn more, visit www.astreeauk.co.uk or contact info@astreeauk.co.uk See the advert on page 2 for details.

trck.to Track & Trace Solution

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Airship, the hospitality technology specialist launched trck.to, their Track & Trace solution back in July in aid of a swift and safe reopening for thousands of locations including football clubs, theatres and churches as well as bars, pubs and restaurants.

As news from Government this week means that Track & Trace will be mandatory in the UK hospitality sector from September 18th, the demand for safe and secure Track & Trace will be higher still.

A key benefit of Trck.to is that when customers check in, they’re

given the option to opt in to receive the operator’s marketing emails. On average, operators are seeing a 25% opt in rate, with some as high as 50%, giving businesses a much-needed boost as they reopen.

Operators already signed up to Trck.to include: Caffé Nero, Camden Town Brewery, Costa Coffee, Crussh, Greggs, Hotel Chocolat, Leon, Mildreds, Mission Mars, Ole & Steen, Pret a Manger, Roadchef and Vagabond.

Visit usetrck.to to sign up now.

Hygiene, Health and Safety Cyrus Todiwala Backs HyGenikx to Give Diners Confidence Issue 30

Like many restaurateurs, Cyrus Todiwala OBE DL has worked hard adapting his award-winning Café Spice Namasté restaurant to make it Covid-secure. Cyrus has implemented changes in accordance with government guidance, so returning customers can feel relaxed and confident to enjoy his signature Indian and Parsee dishes. As Cyrus explains in a new video interview with Mechline Developments (click here to view), if operators are to reassure customers and convince them to eat out, they will need to supplement manual cleaning with the latest technologies. In doing this, operators can prove they are going the extra mile to look after customers’ safety and wellbeing.

Customers returning to Café Spice have been assured not only by the physical changes they have seen, such as sanitisation stations, a new layout for the dining room and disinfecting tables and chairs after each use, but also by the measures that Cyrus has implemented back of house.

Cyrus has installed several HyGenikx units, in the kitchen, cold rooms and changing rooms, to combat the hidden dangers that neither he, nor his customers, can see, such as viruses in the air and on surfaces. Working 24 hours a day, 7 days a week, HyGenikx is specifically designed for hospitality and foodservice locations and effectively works not only against viruses, but also odours and bacteria, even when employees are in the room. These were installed in Café Spice Namaste to complement Cyrus’s already thorough hygiene routine.

“The HyGenikx system helps people to do things in a better way. If I had my way I’d install it everywhere. It keeps the air and surfaces free of any bacteria and viruses which is a great plus point and in a restaurant environment it’s an added bonus to a customer. I show them the sticker we have and explain that we are looking after their interests and it makes people feel even more comfortable. It’s a one off investment that will make your place much better and

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safer for all the people that walk in and better still gives you something to shout about.

“I wouldn’t hesitate to recommend HyGenikx to other hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, extends the shelf life of fresh produce, controls odours and provides additional reassurance so our industry can move forward with confidence and return to some kind of normal.”

HyGenikx utilises a combination of the most effective and refined air and surface sterilisation technologies available to eradicate viruses and bacteria throughout foodservice and hospitality environments. The HyGenikx range has models to suit every application, from front of house and all food areas, to cold rooms, washrooms and refuse areas. Models start from as little as £289 RRP. To view the Cyrus Todiwala interview go to https://info.mechline.com/hubfs/HGXcafespice.mp4

Visible and Enhanced Sanitisation Measures are Required if the Hospitality Industry is to Survive

By Terri-Ann Boyle, Director of MYDIS (www.mydis.com) industry’s resilience is a hygiene rating system to improve COVID security.

Food, personal and environmental hygiene has always been of tantamount importance to the hospitality sector, but it has now become the lifeline of the industry.

BEST PRACTICE FOR HOSPITALITY BUSINESSES If hospitality premises can introduce robust sanitisation solutions to ensure COVID-secure environments, the government might be discouraged from implementing stricter measures on the sector or perhaps reduce some of the existing restrictions. With Cineworld announcing the temporary closure of its UK and US cinemas, it has become clear the sector cannot weather this storm without enforcing further sanitisation measures.

The hospitality sector has been crippled by the pandemic, but last month’s announcement of a 10pm curfew was the latest blow to the suffering sector.

A number of venues have contested the move. G-A-Y nightclub in London has legally challenged the government, calling for a scientific justification of the new curfew. In Cumbria, a cross-party campaign has been launched to protect pubs from the impact of Covid-19, calling for the government to extend the furlough scheme in light of the increased restrictions. Businesses are being forced to adapt to the highly limiting circumstances in which they find themselves. The key to the

Hospitality premises must work alongside a trusted hygiene provider that delivers effective solutions using proven products. This will be central to instilling customer confidence and creating a safe working environment for employees. Consumers must be constantly reassured their health and safety is a priority. Combatting the ‘Fear of Going Out’ is as critical to the livelihood of hospitality businesses as the sanitisation measures themselves.

There are sophisticated products available to support venues on their journey to creating a COVID-secure environment. MYDIS Portals utilise face recognition and mask identification technology to ensure anyone entering the premises is wearing a face covering, in addition to temperature gauges – a key functionality in helping prevent individuals who have contracted the virus from entering. Users walk through these booths and their outer layers are covered in a fine mist of vaporised disinfectant before entering the building. Hand-held fogging machines are also an effective solution for disinfecting high-use areas

KYDEX Puts Safety First To make hospitality spaces safer and reduce the risk of coronavirus transmission, many businesses have turned to innovative materials with hygienic properties built in.

In this critical time for the sector, which is reeling from the damage caused by Covid-related shutdowns, any product that can help in the fight against the virus is worth consideration.

While regular deep cleans with heavy duty chemicals will help, specifying and installing new surfaces that are resistant to bacteria and viruses will offer improved protection to staff and cusImage credit: Aristech Surfaces. tomers.

KYDEX is one such product. It contains Microban, which provides antimicrobial protection. This halts the growth of bacteria and a broader range of viruses, organisms, protozoa, and fungi such as mould or mildew. This makes it significantly better for high-use surfaces when compared

inside the venue.

A standardised hygiene rating system could also be a useful tool to guide businesses in implementing a robust suite of sanitisation and disinfection measures, while helping consumers understand the compliance of the venue before visiting. Measuring businesses against a shared framework allows for comparative reporting and facilitates consistent monitoring of key protocols. A high ‘COVID-secure’ rating would permit the most responsible businesses to stay open, rather than the blanket approach to restrictions promoted by the government so far.

And of course, the government guidelines should be at the heart of all cleanliness practices for any hospitality business. Staff should sanitise their hands frequently, face masks should be worn indoors, and people should stay at least two metres apart, or one metre with a face covering.

Although it may sound counterintuitive, particularly for luxury hospitality, businesses should make the invisible visible. Highlighting new sanitising measures of the premises is necessary to demonstrate the wellbeing of guests is the top priority. Clear signposting of hand sanitiser dispensers, labelling of one-way systems and staff observing strictly adherence to the guidelines are effective ways to underline that hospitality businesses are COVID safe.

Catering to a diverse client base and their sanitisation needs should also be a priority for hospitality businesses. Providing hypoallergenic and alcohol-free hand sanitisers is a holistic way to guarantee hygienic practices amongst guests with sensitive skin.

The hospitality industry must demonstrate a deliberate commitment to visible and improved hygiene standards. Making use of sanitisation and disinfection expertise to win back consumer – and government – trust could ultimately ensure the continued viability of the industry.

A Tool In The Test And Trace Arsenal Is Here The data can be inputted using contactless technology, customers simply generate and scan a QR code with their details on.

with an anti-bacterial product, which only prevents bacteria from growing on the surface.

As an advanced thermoplastic, KYDEX can be moulded into any shape and matched with any colour – perfect for branded environments. While well known for its use in healthcare environments such as hospitals, it is also heavily utilised in the leisure and hospitality sector. It can often be found in a wide range of objects including furniture, counters (such as bar tops and reception desks), and doors, as well as in food preparation areas and washrooms.

As a homogeneous product, any damage to the top layer does not negatively affect its antimicrobial properties or visual impact, which makes it perfect for high-traffic areas. Its ability to withstand tough cleaning products, without any staining, fading or surface damage, also make it perfect for a post-Covid world.

To find out more please go to https://bit.ly/3jK3Dre or see the advert on page 38.

An entrepreneur who wanted a better way for businesses to collect details of customers for the NHS Test and Trace requirements has developed an app – ‘COVID Collect’.

Carl Blanchard of C3 Software in Bournemouth, Dorset, designed the system after writing down his details in pubs on sheets of paper.

Understanding it was potentially capable of spreading Covid-19 and in breach of GDPR rules, he designed his superbly simple to use app.

Any venue, sports club or premises that requires visitors to register for the Test and Trace system can now use ‘COVID Collect’.

Data can be inputted on a device either by the customer or staff – it is then safely stored and can be sent to Test and Trace if required, details are deleted after 21 days to comply with GDPR and Test and Trace regulations

Carl said: “When I had to write my details down on a piece of paper, I saw a problem that had to be solved.’’

“Using a pencil means Covid could be spread and it would be easy for someone to take a photo of all the names and numbers on the list, which would be in breach of GDPR regulations.’’

“Inputting the data takes seconds – the details are stored safely and can be communicated to Test and Trace if necessary.

“All businesses that require customers or visitors to give their details can use this app and it can be up and running in minutes.’’

“People already using it say it drastically reduces the burden of administration and frees up a lot of time.’’

COVID Collect is designed to be part of a business’s range of measures to help keep everyone safe.

For more information or to purchase visit C3’s website at: www.c3software.co.uk/covidcollect/

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Issue 30

Products and Services

Rio, The Top 10 Canned Drink, Loved By Super Quick, Free Range, Super Easy Your Customers and a Must Stock!

It was back in 1994 that Hall & Woodhouse, the 243year-old Dorset based family brewer famed for its Badger Beer, launched a new, real fruit juice based soft drink called Rio. The brand proved an instant hit with consumers thanks to the high quality, super-fruity, unique tropical flavour which transports taste buds straight to sunny climes and happy times!

Today Rio is a Top 10 Carbonated Adult Soft-Drink Brand in the UK* with consumers drinking over 1m litres** every month, and as a result Rio outperforms the Adult Soft Drinks market with 50%*** of total Rio sales going through the Foodservice & Catering industry. Not only that, but you won’t find Rio in Supermarkets because at Hall & Woodhouse we want to champion independent business’ by offering something different that your customers won’t find in the grocers!

The regular Rio Tropical variant contains 10% real fruit juice and lightly sparkling spring water and Rio Tropical

JURA - Speciality Coffee For lovers of speciality coffee, the updated WE8 automatic coffee machine is now even more perfect. The WE8 now prepares twelve different specialities at the touch of a button. It now offers macchiato, espresso doppio, special coffees and hot water for green tea at the touch of a button. The new fine foam frother is made from the highest quality materials and has a stunning look and feel.

Specially designed for the preparation of speciality coffees with milk foam, it makes cappuccino and other beverages with the very best fine textured foam every time.

Recommended maximum

Light is an alternate variant with no added sugar, with both available in 330ml can and 500ml PET bottle.

There are 3 great reasons for you as a catering and hospitality business to stock Rio: 1. It will help all of us to keep backing smaller, independent business’ by offering them something exclusive that the supermarkets don’t have!

2. Rio is a Top 10 Adult Soft Drink Brand and is growing faster than the market so it’s guaranteed to outperform other products in your range.

3. Rio’s taste is unique and is the number one reason why consumers love it.

Stocking Rio will help put cash in your till and smiles on the faces of your customers. What are you waiting for?

See the advert on page 17 for details.

Visit www.drinkrio.com *Convenience IRI data to December 2019 ** Hall & Woodhouse ex-factory sales volumes 2019. *** Booker Sales Out data Feb 2020.

daily output 40 cups per day.

The GIGA X3c / X3 G2 allows JURA to impressively demonstrate Swiss innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. Coupled with top performance in every respect, this results in a high tech automatic coffee machine that is ideally tailored to the requirements of hotel breakfasts, restaurants, bars and seminar / conference venues. Recommended maximum daily output 150 cups per day.

Photos WE8 in chrome, GIGA X3 in aluminium.

Visit uk.jura.com for further information.

What Is Possible With Video Surveillance - And What Is Not All bars have cameras – nowadays local authorities would not grant licensing without the essential, wide ranging security they can provide. But make no mistake, they cannot protect a bar operator from under-ringing. If you are offered ‘clever’ video with print overlay showing what is being entered on the till, it will probably also include fast scanning to view each time Vodka, house lager or whatever is sold. You will be told ‘if you are aware you have a stock issue with a specific product, then that is a useful feature’ – right? No actually - that is wrong!

Fact is, if a bar operator has a stock issue with a specific product, the problem is because that product is dispensed but not sold. And this is where (EPoS) till connected dispense management provides information that cameras cannot. In a bar with hundreds of low value transactions the bar operator needs to know when a drink is dispensed but not registered – and cameras cannot inform anyone about that.

Beer or spirit monitoring dispense management must be fully connected to the EPoS system or it will not provide a full picture. With a timed record of every sale and dispense, and real time registration of drinks entered on customer accounts (bar, table or hotel room ‘tabs’), you can have an automated stock check every sixty seconds.

With a draught beer display resolution of a tenth of a pint, surplus and waste are also separated from measures which are not sold. And all events are shown graphically in a bar chart. So when you have the technology to highlight you lost two house lagers, a Guinness and a double vodka at 15:17, whilst also showing who was working in which bar at the time, if you want to remove any further doubt, then you might have a look at your video.

Searflo – it’s nothing like any PubCo sponsored alternative.

Visit www.searflo.com, enquiries@searflo.com or call 07528 819842 or see the advert on page 11.

Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton!

Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.

Viessmann Refrigeration At Viessmann Refrigeration, we understand that effective, reliable and hygienic refrigeration underpins the efficient performance in any hospitality environment where large volumes of foodstuffs and beverages need to be kept at a constant chilled temperature and meet the HACCP safety regulations.

The unique features of the Viessmann cold rooms includes panels with overlapped joints which are cam locked so there is no requirement to use silicone meaning our cold rooms can be extended from a nominal standard width to any length by adding floor, ceiling and wall modules to suit your specific size requirements plus this

Celebration Packaging’s EnviroWare® wooden cutlery is now available hygienically packed in a plastic-free wrapper.

“With the current heightened focus on hygiene, resulting from the impact of the coronavirus pandemic, we are pleased to offer one of our popular sustainable product ranges with an added hygienic benefit,” says Celebration Packaging Managing Director Nick Burton. “Our well-proven high quality, smooth wooden cutlery range is now available hygienically wrapped.”

The EnviroWare® wooden cutlery range consists of a knife, fork and two sizes of spoon. Each piece is available individually wrapped, plus there is a popular meal kit option containing a knife,

‘Original Scratchings’ – MR PORKY’S BEST-SELLING SCRATCHING: RENAMED AND WITH REFRESHED PACKAGING. Previously called ‘Crackles’, the leading scratching in supermarkets has been re-named ‘Scratchings’ in line with consumer feedback, but the unique, triple-cooked recipe is unchanged and packs retain their distinctive gold look. Pack sizes and RRP: 65g RRP £1 / 6pk (6x16.5g) RRP £2

Producing mouth-watering scratchings since 1960, Mr Porky is No. 1 brand, with a 44% share7 and is going from strength to strength, growing at 5.1% YoY*. The new Mr Porky range now comprises of three products: ‘Mr Porky Hand Cooked Scratchings’ - A NEW PRODUCT With a delicious Great Taste 2 Star award-winning recipe, this new, premium product is hand cooked in small batches to be the ultimate pork scratching! This pack had the highest purchase intent of any pack in the consumer research and promises to become a top-seller. Pack sizes and RRP: 65g RRP £1.49 / 40g RRP £1

system prevents formation of dirt and water. An AntiMicrobial coating prevents the transmission and spread of potentially harmful bacteria and makes cleaning easier and more hygienic.

Viessmann offers a wide range of energy efficient and durable refrigeration solutions including wall mounted, ceiling mounted and split systems so we can be flexible depending on your individual needs and site conditions.

We recently introduced a remote monitoring system which will alert you to any issues in real time and prevent any stock losses.

If you are looking for a cold room offering with full flexibility in configuration and design for hygienic and safe storage conditions then look no further.

See the advert on page 5 or +44 (0)1952 457 157 uksales@viessmann.com

Dining in the New Normal with Sustainable and Hygienic Wrapped Wooden Cutlery

Take a Fresh Look at the UK’s Best-Selling Pork Snacks

Tayto, the UK’s leading supplier of pork snacks1, has announced a refresh of all its brands with new-look packaging plus some exciting new products and formats.

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable.

We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk.

‘Crispy Strips’ - THE LIGHTER PRODUCT WITH UPDATED PACKAGING. This Great Taste award-winning pork snack has a lighter bite designed to attract new, younger consumers and create new pork snacking occasions.

Pork scratchings tend to be consumed in the evening, especially at the weekend, so this lighter eat opens up daytime and on-the-go snacking without compromising on the crunch and taste of a scratching. Pack size and RRP: 35g RRP £1 Tayto also boasts another Great Taste 2 Star award winning brand Midland Snacks - which is delivering outstanding growth at +28% YoY** . The pinnacle of the traditional scratching, this is ultimate pub snack and is Tayto’s best-selling pubcard! These finest quality, traditional pork scratchings are hand cooked to taste as good as they look - with a traditional crunch and flavour that creates that special pub feeling which has stood the test of time. The updated packaging retains a traditional look that showcases this much-loved, artisanal British delicacy.

For those looking for a lighter alternative to a traditional scratching,

fork, spoon and 22cm square brown paper napkin. The cutlery is made from wood from sustainable forestry and has full FSC® (Forest Stewardship Council®) chain of custody accreditation, while the unbleached paper wrapping is plastic free.

“Many consider Celebration as the sustainable foodservice cutlery experts,” says Nick Burton. “We won a silver award for our EnviroWare® paper cutlery in the Innovation Challenge at the lunch! show at London’s ExCel last year. The judging panel said: “The EnviroWare® paper cutlery is a real contender for the future of foodservice cutlery”.

For further information visit www.celebration.co.uk

Tayto’s The Real Pork Co. offers consumers and retailers the opportunity to widen their meat snacking repertoire. By double-cooking the finest rind - by hand - in small batches, The Real Pork Co. has created snacks with all the taste of a scratching but with a lighter texture. Crunch is the lightest eat – a delightfully airy pork puff. Crackling is a modern twist on a scratching but with a lighter, bubbly texture opening up pork snacking to those who are looking for an alternative to a traditional scratching. Both are smothered in a mouth-watering seasoning with no nasties (free from artificial flavours, colours, MSG and gluten). The new-look, premium packaging has been specifically designed to target younger, more affluent consumers who are looking to expand their snacking horizons.

MERCHANDISING ADVICE Pork scratchings are synonymous with the pub and really are the ultimate pub snack. With 83% of pork snacks being consumed with a drink4 they are a ‘must stock’ item. Matt explains, “As licensed venues begin to rebuild their trade, maximising the revenue from each customer is vital. Adding a bag of scratchings to a drink can deliver around 50p per transaction - and they are VAT free! To maximise sales, pubcards should be prominently displayed behind the bar and Tayto can also supply bar runners and beer mats to help prompt customers to purchase. Given that space is at a premium in many bars, stick to proven brands such as Mr Porky - the nation’s favourite - and our best-selling pubcard - Midland Snacks Traditional Scratchings.”

The new range will be rolling out across On-trade, all major mults and Convenience over the next few weeks.

The packs may look different, but the terrific taste and quality aren’t changing – that unique taste can be passed on to generations to come! * IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | MAT to 170520 |44.4% brand share ** IRI Market Place | Total GB | Total pork Snacks | Value | MAT to 17 May 20

Design and Refit

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels.

Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools

and lounge furniture.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market.

Here you can relax and let Capricorn help and advise you with your requirements.

Opening hours for the showroom are Monday to Friday, 9am to 5pm.

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, or visit www.ccf-ltd.uk.

Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.

Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team.

You can have anything from floor to ceiling

designs to seating that perfectly follows the walls in a period setting.

Secondly our “Modular Banquette Seating”

Ambimedia Audiovisual Solutions Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands.

ENHANCING OUTDOOR SPACES In order to enhance outdoor areas in pubs and restaurants, we have provided solutions including outdoor high brightness

TV’s, outdoor sound systems and extended WIFI and CCTV networks. Whilst the future of how venues can operate indoors is unknown, enhancing outdoor spaces has been a key area of growth within the industry.

HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further,

which is freestanding, set size units for you to mix and match to best fit your space.

Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees.

Saving you up to 50% on competitors seating.

Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.

DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet.

Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information.

T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org

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Design and Refit

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom

Drakes Bar Furniture UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items.

Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles.

Below are just a few examples showing what we have done in the past.

With clever planning, seating gen-

erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up.

The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles.

We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture.

If you require a bespoke quote either call us on 01422 839 690 or you can send us an email.

See the advert below for details.

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CambridgeStyle Canopies Our product range includes:

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems.

Brave New World I have been really pleased to speak again to our restaurant and pub customers as they gradually begin to open their doors and entertain customers. Naturally, they all face new challenges, and we are doing our best to assist.

Using candles, and in particular, oil candles, can be more useful than ever now. When number of tables and diners are reduced, candles create ambience and atmosphere on those tables that are used and help create normality.

They can also be used to show which tables are available for use, so rather than

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk remove tables, you can just remove chairs, thereby increasing distance between people, but not making the restaurant look empty.

And there are enough extra cleaning regimes required now, that you don’t need any extra mess from wax candles to be dealt with. Oil candles create no mess, and no waste. They also last for the whole of service, unlike t-lights, reducing the number of times staff may need to visit a table.

Many people have used the lockdown to revamp, refurb or freshen up the restaurant, so now is the perfect time to upgrade to oil candles, from as little as £2.99 each.

To see our full range, and request a sample, visit www.clearcraft-catering.co.uk or call me, Mike, on 01279 731621

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.

Our product range includes:

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems

Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Design and Refit

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Stay Safe and Stylish with Easy-Clean Pub Furniture

Now that the seasons have changed, creating a Covid-secure environment inside pubs and restaurants is more important than ever.

The good news is that practical, easy-to-clean furniture needn’t come at the expense of style.

Trent’s French bistro style Bella Chair is manufactured from durable steel and comes in a wide choice of colours with the option of wooden or upholstered seating, making it a chic and versatile choice.

Alternatively the Napoli range of bistro chairs and stools is another great choice for stylish steel in chrome or black. Or why not opt for the elegant loopback design of the Rio Side Chair, also available in chrome or black?

These chairs come in a choice of upholstery, with faux

leather ideal for comfort, style and ease of cleaning. Pair with an easy-towipe melamine table such as the black or chrome Pyramid Table for the ultimate combination of style and practicality.

The Napoli and Rio chairs are available from £23.90 and the Bella Chair starts at just £21.90. The Pyramid Table starts at £50.90.

To find out more about Trent Furniture’s great range of easy-to-clean furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk

CFG Capabilities Inspire Customer Confidence Thousands of pubs, bars and restaurants up and down the UK have safely reopened thanks to the quick thinking and supply chain capabilities of the Contract Furniture Group (CFG). As the pandemic spread and lock down forced many to down tools, the team at CFG sprang into action to design, source and manufacture the range of PPE screens, sanitiser stations and safety signage it knew would be needed to get the hospitality sector back in business.

The first few weeks of lockdown subsequently felt out of step with the rest of the country for the UK’s leading supplier of contract furniture, as CFG managing director Richard Bellamy confirms: “As most of the nation’s businesses effectively prepared to go into hibernation, we were frantically working to create products we knew would be essential to get this sector trading again. While others were forced to wind down at work, we were winding up the product development and produc-

tion activity for our social and sneeze screens. We quickly added sanitiser stations, masks, signage and various other essentials to the range, so remained in full flow. It turned out to be a good thing we moved so quickly as demand soon outstripped supply and at times it was a real challenge to keep up with orders.

“With so many venues now using our PPE range to keep customers safe, we’re starting to get back to our core business of designing, fitting and furnishing pubs, bars, restaurants and hotels.

Hopefully it won’t be long before the sector is buzzing again.”

Contract Furniture Group has served the hospitality industry for over two decades. The size of its range and project capabilities remain unrivalled, and the firm still promises to never to beat any quote for products of the same quality. Visit www.ContractFurniture.co.uk to learn more, or call the team on 0115 965 9030 to discuss your contract furniture needs.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

49

Sun. Shade.

Shelter.

OUTDOOR LIVING PODTM - CONDUIT CLUB - MAYFAIR |

ALL WEA WEATHER ATHER A THER | TERRACE COVERINGS W aterproof fabric or aluminium louver ed rroofs oofs Waterproof louvered Effortless control Ef fortless motorised rremote emote contr ol operation force)* Wind rresistant esistant upto Beaufort 12 (hurricane for ce)* infra-red Optional LED lighting & infra-r ed heating 5 year guarantee for peace of mind Make the most of your outdoor space with our innovative rretractable etractable provide shelter,, awnings and aluminium pergolas that pr ovide flexible shade and shelter alfresco allowing your clients to enjoy the alfr esco experience come sun, wind, rain or even snow snow..

t 0344 800 1947 e info@cbsolarshading.co.uk w cbsolarshading.co.uk/commer cbsolarshading.co.uk/commercial cial *Wind rresistance esistance based on our louver louvered ed rroof oof Outdoor Living PodsTM

CUBA PATIO AWNING - THE OAKSMERE - SUFFOLK |

Design and Refit

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Adveco AD: Tough, Highly Efficient Commercial Water Heating

Commercial hot water and heating specialist Adveco introduces a new generation of sleekly designed, tough and efficient modulating commercial floor-standing gas condensing water heaters that can be connected directly to a chlorinated mains water supply and will resist the naturally corrosive nature of soft water.

Used in conjunction with a buffer vessel, the AD range of water heaters is designed to meet high semi-instantaneous hot water demands typically seen in hotels, leisure & sports centres, stadia and spas.

Bill Sinclair, technical director, Adveco said, “The titanium-stabilised stainless-steel construction of the AD range’s heat exchangers is the perfect response to counter the concerns of corrosion in soft, or softened water applications. Compact, lightweight yet

still powerful, the AD’s patented space-saving design makes it equally applicable to both new projects or renovation work where a lack of space would traditionally stall or quickly drive up costs of a project.”

The range offers models with one to four 70 kW heat exchangers, optimised to supply up to 160 litres/minute of domestic hot water (DHW). The AD can also be configured to operate in a cascade of up to eight water heaters. Models with multiple integrated heat exchangers offer load balancing for optimal long-life operation and inbuilt redundancy guaranteeing continuity of service. Premix burner technology ensures the AD requires less gas, making it more costeffective, plus helping to reducing harmful NOX and CO emissions.

T. 01252 551 540 e. enquiries@adveco.co www.adveco.co

CardsSafe - Protecting Assets ®

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service.

CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself!

There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree!

• CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + a one off admin charge.

• CardsSafe® ensures peace of mind and protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team.

WEB: www.cardssafe.com Phone: 0845 500 1040 Email: sales@cardssafe.com

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 30

Increase Your Business Capacity with A Temporary or Semi-Permanent Structure

Creating extra space within a garden centre can often be a long drawn-out process but you can achieve this in just a few days by installing one of our temporary or semi-permanent structures.

Our extensions fix seamlessly onto your current building or alternatively they can be used as a standalone structure.

requirements are a small crew and a forklift.

With 100% of the structural elements being reusable, the environmental impact is negligible.

See the advert below or visit www.worldwide-structures.com

The structures can be fully operational and ready to accommodate your customers in just a few days with little to no disturbance to the day to day running of your business.

One of the major benefits of using their Space Building System is it negates the need for expensive ground works prior to installation. Designed and manufactured in Wiltshire, the building is delivered to site in kit form and is built from the ground up, regardless of the terrain. The only

Square One Interiors Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years.

Having had a history in design and furniture design, an

idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design.

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice.

Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space!

For more information visit www.squareoneinteriors.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

INCREASE YOUR BUSINESS CAP PA ACITY TY Y IN-LINE WITH THE NEW W SO SOCIAL OCIALL DIST TANCING ANCING ANCIN GUIDELINES – TEMPORARY SEMI-PERMANENT AR RY OR SEMI -PERMANENT MANENT T STRUCTURE WITH A TEMPORAR DESIGNED TO WORK AROUND DE SIGNED T OW ORK AR OUND YOUR Y OUR EXISTING INFRASTRUCTURE. INFRASTRUCTURE. TEMPORARY A TEMPORA TEMPORAR Y BUILDING WITH A PER PERMANENT FEEL

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INCREASE YOUR INCRE ASE Y OU UR RETAIL SPACE RETAIL SP ACE TO TO MEET CURRENT DEMANDS ATTER TTER OF D AYS IN A MA MATTER DAYS

YOU REQUIRE WHETHER Y OU RE QUIRE RETAIL SPACE ADDITIONAL RET AIL SP ACE OR INCREASED INCREASED CAFÉ CAPACITY PROVIDE CAP ACITY WE CAN PR OVIDE SOLUTION THE COMPLETE COMPLETE SOL UTION

CAPABILITY VITAL TO YOU, IF EXPERIENCE, CAP PABILITY ABILITY AND FLEXIBILITY ARE VIT TA AL T OY OU, YOU’D WORLDWIDE...

OU’D BE MUCH BETTER OFF LLOOKING OOKING W ORLDWIDE...

Y T: +44 (0) 1672 565 060 M: +44 (0) 7875 027 369 E: enquiries@w-sl.com W: worldwide-structures.com

Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector has begun to open its doors after the long lock down faced with a major challenge to maintain social distancing. Government guidelines stated that from 4th July pubs and restaurants should encourage the use of contactless ordering from tables and should adjust their service approach to minimise staff contact with customers.

It’s a huge ask and one which Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry.

Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing.

The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

“We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can

SD Screens

SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors.

During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environ-

answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel Engraving and founder of the company.

“Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.”

Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

For further information please contact: Martyn Wright, Managing Director, Brunel Engraving Company Limited Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk ment with some boasting up to 95% capacity.

The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task.

The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors.

To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

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As “Old Furlough Finishes”, Clarification on Chancellor’s New Support for Business

By Claire Merritt, partner in the employment team at Paris Smith solicitors (www.parissmith.co.uk) The old Furlough Scheme comes to a close on the 31st October 2020. That means from Sunday 1st November 2020 businesses will need to look at the new scheme that is being put in place. The new Job Support Scheme is not as generous as the old Furlough Scheme or Coronavirus Job Retention Scheme (CJRS).

We all anticipated when Rishi Sunak announced in May that the CJRS/Furlough Scheme would end on the 31st October 2020 that the country would have reached a stable state in the Covid 19 Pandemic by that time. We anticipated that businesses would be back to a steady understanding of what the rules were and the parameters to trade.

Unfortunately, this has not proved to be the case. The second wave is hitting employers and employees hard at the moment. The three tiers that we currently have by way of guidance mean that some businesses have to close and others feel that they have a significantly diminished need for work.

I set out below the key facts in relation to the Job Support Scheme, but bear in mind, as we work through an implementing scheme, no doubt the government will tweak and refine their guidance.

JOB SUPPORT SCHEME CLOSED (JSS CLOSED) There is additional government support for businesses subject to tier 3 restrictions which legally require them to close. This initiative is predominately aimed at companies in the hospitality, accommodation and leisure sectors which cannot open due to the level of restrictions imposed.

In this situation the following principles apply:

the government will cover 67% of employee wages up to a maximum of £2,100 per employee per month; employers will not have to contribute to employee wages; and smaller companies will not contribute to any employee costs, whilst larger companies only contribute around 5% of employee costs in the form of national insurance and pension contributions.

An additional government grant of up to £3000 per month will also be available for these business forced to shut under the tier 3 restrictions.

JOB SUPPORT SCHEME OPEN (JSS OPEN) In summary the latest arrangements under the Job Support Scheme are: an employee must work at least 20% of their normal contractual hours and their employer must pay for those hours worked. Effectively, this means a full-time employee only has to work 1 day of their contractual hours (this is different to the furlough scheme where an employee did not have to work any of their hours to be eligible); for the hours not worked, the government will make a contribution of 62% whilst the employer will only be obliged to make a contribution of 5% of the employee’s equivalent salary; the level of grant will be calculated based on an employee’s usual salary and capped at £1,541.75 per month (this cap is based on a reference salary of £3,125 per month); and employers will be required to pay national insurance and pension contributions.

Under these principles an employee can get a minimum of 73% of their full salary. It is clear that employers will not be obliged or expected to top up beyond their 5% contribution for those hours not worked, meaning an employee is likely to lose out on the excess 1/3 of their salary.

The government will also provide cash grants of up to £2,100 per month for businesses subject to tier 2 restrictions who may be adversely impacted by the restrictions, such grants are expected to be primarily available for businesses in the hospitality, accommodation and leisure sector. These grants will be applied retrospectively for those businesses that have already been subject to new restrictions.

T H E W E S T C O U N T RY S P E C I A L I S T S

TAUNTON, SOMERSET

DEVON/CORNWALL BORDERS

DORSET VILLAGE

Attractive Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business All Serious Offers Considered

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

Substantial And impressive Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Set In Over ¾ Acre With Extensive Car Parking

LH £35,000

2040

SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town

LH £75,000

2117

FH £650,000

6004

EAST DEVON Well Regarded Free Of Tie Bar & Restaurant 3 High Quality Ensuite Letting Rooms Spacious 5 Bedroom Owner's Accomm Trade Areas Seat 94+, Commercial Kitchens Extremely Well Equipped and Well Presented

LH £45,000

4784

FH £675,000

4798

EAST DEVON COAST Attractive and Well-Regarded Licensed Restaurant Busy Trading Position In Popular Coastal Town Main Restaurant Seating 42+ Customers Operating On Deliberately Restricted Opening Hours Strong Levels Of Trade & Potential For Daytime Opening

LH £45,000

2109

These are significant changes to the initial plans for the Job Support Scheme announced in September which required an employee to work at least 1/3 of their contractual hours, with employers contributing a minimum of 55% of an employee’s salary compared to the government’s maximum contribution of 22%. The changed plans should help employers keep more people in their roles, although

some employers may have already made decisions on the initial Job Support Scheme principles. The difficulty is the JSS grants are retrospective and will not be paid out until the beginning of December.

SELF EMPLOYED GRANTS In addition, the government have sought to support those who are self employed. The Self Employment Income Support Scheme (SEISS) is being extended on similar terms and conditions to the new JSS in order to assist self-employed individuals.

Under the extension to the scheme, an initial taxable grant will be provided to those who are currently eligible for SEISS and are continuing to actively trade but face reduced demand due to coronavirus or are temporarily unable to trade due to coronavirus. The initial lump sum will cover three months’ worth of profits for the period from November to the end of January next year. This is worth 40% of average monthly profits, up to a total cap of £3,750. This contribution has doubled since the original plans were unveiled in the winter economic outlook last month.

Moving forward, an additional second grant, will be available for selfemployed individuals to cover the period from February 2021 to the end of April. The government is yet to set the level of this grant, stressing it will be reviewed and may be adjusted in response to changing circumstances.

The grants are taxable income and also subject to National Insurance contributions. HMRC will issue further guidance on how to make a claim in due course.

IN SUMMARY Please note, neither the Open or Closed Job Support Scheme are as generous as the previous Furlough Scheme. They will hopefully keep “the wolf from the door” for employees but it doesn’t show a silver bullet to resolve businesses’ finances.

Importantly, employers will be paying more for their employees who are working under the Open Job Support Scheme, than they did during most of the furlough scheme. They will be paying an extra 5% on top of the hours that are worked but also pension contributions and national insurance. Therefore, it is not a cheap option for employers.

Furthermore, the Job Support Scheme doesn’t really deal with situations where an employer has chosen to close due to lack of demand, regardless of whether the government have told them to close or not.

That still does not seem to be covered by the Treasury’s plan.

The Scheme is also limited until the 30th April 2021 when we hope to have more visibility on the ‘new normal’. Importantly, I think it’s vital for businesses to look at their workforces and plan for staff wages. Further, I also think its key that anyone who is on the Job Support Scheme cannot be made redundant using those funds. Therefore, if you were to place them on Job Support Scheme and then to make them redundant you would need to fund their notice and redundancy without applying for the Grant from the Government. Therefore, it does tie employers hands somewhat.

Finally, the new JSS runs alongside the Jobs Retention Bonus Scheme.

This means employers can claim under the Job Support Scheme as well as claiming the £1000 bonus for every furloughed employee they keep on until the start of February 2021 offered under the Jobs Retention Bonus Scheme (provided they meet the eligibility requirements).

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you.

TAUNTON, SOMERSET Stunning Waterside Licensed Restaurant Impressive Sales Of £540,410 Net Of VAT Refurbished Restaurant Areas Seating 74 Customers External Seating for 30, Well Appointed Kitchens Outstanding Town Centre Opportunity

LH £95,000

2115

SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bedroom Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B

FH £799,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

6007

NORTH CORNWALL Award Winning Free Of Tie Pub & Restaurant 4 Quality Letting Rooms & Superior 5 Bed Owner’s Trade Areas Seating 90 & Comm. Kitchens Recently Refurbished Throughout Stunning High Turnover Business Opportunity

LH £99,950

4800

01392 201262 www.stonesmith.co.uk

We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way.

Your business is in most cases the biggest risk and the biggest asset you will ever have from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within

your business you will also have your trusted partners, your accountants and bankers, do you include your insurance broker? If not why not?

Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll?

We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money.

See the website on the back cover or visit www.phoenixsrs.co.uk

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Meet Tia, from Waitress to Care Team Leader in Just 6 months!

I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted.

I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.

The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home.

Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times.

Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months.

Search our vacancies and find out more about Care UK at careers.careuk.com or email rcs.recruitment@careuk.com

New Weekly Figures Analysis & Reporting Service David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential.

For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly.

David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible

to the wider market, and for a lower monthly fee.

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the

end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved.

Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Roslyns - The UK's Leading Provider of Business Services to the Hospitality Industry

Roslyns are the UK's leading provider of business services to the hospitality industry. Established in 1992, we have built a solid reputation on high levels of service and attention to detail.

We have a specialist team covering all aspects of service from accounts and payroll to stocktaking and business plans. Our clients range from small catering

operations, cafes, restaurants and pubs to hotel chains and pub companies.

We offer transparent fees with an instant quote available through our website.

To find out more you can go to www.roslyns.co.uk or email support@roslyns.co.uk

ANDREW GREENWOOD BUSINESS TRANSFER AGENT PROFITABLE FISH & CHIPS TAKEAWAY, AMIDST RESI PDE OF SHOPS, OUTSKIRTS OF GOSPORT, HANTS. Retirement sale – Estb. by Vendor 23 years ago. Eye catching shop, superbly fitted with 4 pan Florigo range. Rear potato prep rm. S/C & sep. metered 2 bed maisonette above. Gas CH. Yard with parking. T/O on application. High GP. Open 6 days & closed at 8/9 pm. Scope for website & deliveries. - £350,000 + S.A.V. Freehold (Ref. C.3805) 3.00 AM FULL ON-LIC. ‘FRINGE’ THEATRE & THEMED SPORTS BAR PREMISES, CLOSE TO THE GUILD HALL, IN CULTURAL QUARTER, CITY CENTRE, SOUTHAMPTON. Offering a rare opportunity. Suitable for many styles of trade. Ground flr themed Sports Bar has eye-catching folding door frontage, with pavement seating for 50. The bar has a standing capacity for 120 people & includes a fully equipped commercial catering kitchen (3-phase). First flr ‘fringe’ Theatre is decorated in style of a bygone music hall & has capacity for 177 people (standing). The first flr also has 2 bars & 2 staff bedrooms. 10 yr lease from March 2015 at £35,000 p.a. plus VAT. – OIRO £40,000 (Ref. F.3810) LOCK-UP DAYTIME COFFEE & RESTAURANT WITH UNEXPLOITED FULL-ON LIC, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN OF LYMINGTON, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering a freshly prepared, ‘healthy eating’ menu. Suitable for many styles of cuisine. Furnished in a contemporary style with seating for 22 & courtyard seating for 30+.

Rec. Gross T/O approx. £193,000 p.a. GP 61.5%. Open 8 am to 4 pm/5 pm. Closed Sunday. NB. Lic to 11 pm. SCOPE. 7 year lease from Sept. ’16 at £12,000 p.a. + VAT - New lease avail. – £125,000 + S.A.V. (Ref. C.3804) SOUGHT AFTER GUEST HOUSE, AMIDST PLEASANT RESIDENTIAL AREA, CONVENIENT FOR CITY CENTRE, SOUTHAMPTON. Wellmaintained, semi-detached property. Gas CH. D/G. 10 well appointed letting rooms for 19 guests & desirable 2 dble bed owners quarters.

South facing rear garden. Retirement sale – same hands 20 yrs.

Recorded T/O £100,000 p.a. (ex VAT). B&B only. - £675,000 FREEHOLD. (Ref: GH.3797)

www.andrewgreenwood.com

romsey (01794) 522228