CLH Digital - Issue #12

Issue 12

CLHNews

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Sector Calls for Reduction Of Two Metre Social Distancing Rule as Early Opening Hopes Dashed

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Hopes of a June opening for the hospitality and licensed on trade sector were dashed as business secretary Alok Sharma said the government continues to work towards a reopening date of 4 July as the earliest opening date for hospitality, subject to advice at the time.

Earlier this month hopes were raised that pubs, bars, and restaurants in England could be allowed to reopen 22 June. Reports indicated that Prime Minister Boris Johnson was near to agreement with a group of senior ministers to look at reopening the hospitality sector two weeks earlier than planned.

The group of ministers dubbed “save the summer six “led by chancellor Rishi Sunak were said to be considering at ways to help the hospitality and ontrade sector reopen using beer gardens, terraces and marquees, advising the Prime minister that hospitality would be devastated unless the reopening date is brought forward from 4 July, to allow the sector to profit from the lucrative Summer season.

However, Downing Street has insisted there is currently “no change” in the government's position on reopening pubs - which officially says July 4 is the earliest possible date in England. Business secretary Alok

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Sharma said : ““I know there’s been a lot of speculation about when we might be able to reopen these pumps to the economy and I completely understand why we’re all so keen to get them back up and running as soon as possible and share that enthusiasm.

But we continue to follow the roadmap, which sets out our ambition to reopen the sectors, from the 4 of July, at the earliest. In the meantime, we will continue to protect livelihoods and support businesses, so they’re ready to bounce back and play their part in the economic recovery.”

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 12

Editor's Viewpoint

Boris - Get the Hospitality Sector Open NOW - Before It’s Too Late!

Astounded! I can’t really think of another word for it. The longer hospitality and on-trade industry remain closed the less likely many businesses are to reopen.

It doesn’t take a top economist work that out. Like many of our readers who consist of single site businesses we too are in the eye of the storm and not immune to the consequences this lockdown may bring.

EDITOR

Peter Adams

Hopes were raised and quickly dashed that the sector may open on 22 June, and although we have been informed that the sector is “likely to open in July 4th” it is still unclear what the rules are surrounding social distancing.

At the time of going to press the government to say it has no plans to ease the 2 metre social distancing restriction. Utterly unworkable!

Yesterday an all-party group for hospitality and tourism presented a report to fellow Members of Parliament which said three in four firms in the sector could lose up to 80 per cent of their capacity under the two-metre rule, the report went on to say "It will make the operational reopening of many venues challenging," It won’t make it challenging - it will make it impossible! I suspect no operator will open their business under such stringent and completely unworkable conditions.

From what I can gather it is not a scientific-based rule, but rather a risk based assessment.

Businesses undertake risk assessments regularly, and if the world health organisation satisfied that 1 metre is adequate then that is good enough to me, and I suspect the industry in general.

The UK economy has shrunk by 20% - the biggest fall since records began. Before the crisis the biggest fall was apparently 2%, so in April our economy shrunk by 10 times that figure.

We are now approaching the hospitality and licensed on trade sectors prime selling period. It looks very likely that overseas travel is going to be severely restricted, so our old friend “Staycation” could save the day.

Only if the government moves quickly to get hospitality open, and get it open now!

Today, June 12th, is the day considered to be the required date to give pubs bars and restaurants sufficient notice to re-stock and re-open from 4th July, as indicated in the Government’s roadmap for economic recovery. Does the government genuinely think that they can fudge the issue day after day and announce an opening date without giving businesses the opportunity to prepare?

That preparation will be crucial in whether businesses will survive or fail. Winning back custom is reliant on consumers having the confidence to enter premises, to know that

the business - whether as a pub, bar, restaurant or hotel - have undertaken every possible step to ensure that customers are safe.

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That will only happen when the government gets off the fence and gives a clear unambiguous opening date with a workable social distancing restriction.

Another giant step in supporting the United Kingdom’s third largest employer would be the reduction of tourism VAT. Something we here at CLH News have been campaigning for for many years. The sector is disproportionately taxed, UK hospitality and on trade is the most heavily taxed in the EU. We pay more alcohol duty than France, Spain, Italy, Poland, Portugal, and Germany put together.

On February 27th this year the UK paid more in beer duty than Germany will pay throughout the whole of 2020.

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It did not need this current pandemic crisis to realise that the sector is overtaxed.

However, given the current state of the sector and of the country’s finances, kickstarting the hospitality sector by reducing even in the shortterm (2022) hospitality VAT will, I think, be the biggest single factor in getting hospitality back on its feet.

@CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

So once again Prime Minister, get the sector open!

David Bartlett Guy Stephenson

Once again we have some of the industry’s leading lights forward/experts to give an insight on not only the crisis itself but also to advise with guidance and best practice on how to help you through this crisis and get ready to trade and prepare for a Staycation stampede!

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

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Sector Calls for Reduction Of Two Metre Social Distancing Rule Issue 12

(CONTINUED FROM FRONT COVER) A major obstacle to the opening of the hospitality and licensed on trade sector is the social distancing rule currently standing at 2 metres.

The British Beer & Pub Association has once again repeated it concerns that the current guideline is impractical and that WHO guidance of one metre for social distancing would help save pubs and jobs The current position will mean that only a third (12,500) of England’s pubs will be able to re-open, according to research by the BBPA. This could leave up to 25,000 pubs closed with major concerns over when, if ever, they will be able to reopen.

enabling more pub staff to return to work. This would ensure thousands more people employed by pubs across the country would be able to return to work, without fear or worry of losing their job for good.

The BBPA said it wasn’t too late for the Government to review and revise its guidance – citing that TODAY, Friday 12th June was the required date to give pubs sufficient notice to re-stock and re-open from 4th July as indicated in the Government’s roadmap for economic recovery. This would still provide pubs with the minimum three weeks’ notice asked for by BBPA – allowing them sufficient time to get ready to reopen. Failure by the Government to give clear and sufficient notice could risk pubs reopening without enough fresh draught beer, particularly as it takes around three weeks to brew real ale and longer for lager.

CLH Digital

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advised by WHO. Why can’t we?

“The Government’s current position will mean only 33% (12,500) of pubs in England will be able to reopen from 4th July. Many pubs will now be wondering when, if ever, can they reopen again – as well as being very concerned about their ongoing financial viability.

“If the position is reviewed and Government adopt the one metre social distancing rule, it will give our sector real hope that the Government wants to help our breweries and pubs, and the communities they serve, get back on their feet. 28,000 of England’s pubs will be able to reopen and start rebuilding their businesses.

The World Health Organisation has suggested using one metre as a safe measure for social distancing, and it has been the distance used in many countries including France, Denmark, Hong Kong and Singapore as they have safely reopened their hospitality sectors.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:

“Sadly, if no reduction is made before 4th July this could result in devastating pub closures and job losses in communities across England that can been avoided. It’s not too late though for the Government to review this, as its being suggested they are, and for them to adopt one metre for social distancing. Failing this the Government must detail a package of financial support to sustain pubs and brewers through this prolonged period of closure and to help stave off mass job losses.

Not only would the reduction from two metres to one metre enable more pubs to get back on their feet, it would enable those pubs to reopen at a more viable level, giving them more space to operate in and

“No reduction in the two metre social distancing guidelines will severely restrict the recovery of our sector. Countless other countries from across the world are using one metre for social distancing as

“I also urge Scotland, Wales and Northern Ireland to adopt the one metre guidelines to ensure consistency and ease of implementation across all pubs in the UK.”

Under one metre social distancing guidelines, 75% (28,000) of England’s pubs would be able to re-open.

The BBPA has also urged Scotland, Wales and Northern Ireland to adopt the one metre guidelines to ensure consistency and ease of implementation across all pubs in the UK.

The Pub Defender and the FPB Launch New Support Organisation Dedicated to the Pub Trade

The Forum of Private Business, working with the Pub Defender Dave Mountford, have launched The Forum of British Pubs.

Focusing on providing support to local pubs as they struggle through the current lockdown, and as they emerge and reopen, the new Forum will provide both advice and dedicated key service offerings, as well as being the campaigning voice within government and with the pub operating companies.

‘The UK pub sector has been under pressure for many years and the current pandemic has exposed many of these issues, the fragility of parts of the sector and the need for real change,’ says Pub Defender, Dave Mountford.

The Forum for British Pubs will specifically look to address: • The removal of bad business practices and unfair behaviour prevalent in the hospitality industry, driven largely by the big brewing companies.

• Balancing of the power currently in the hands of the PubCo’s fairly across the industry, enabling the pubs to make a decent living whist acting ethically and in the interests of their clients.

• The enforcement of the intentions of the Pub Code set out to protect pubs, but currently with very limited power in the hands of the Pubs Code Adjudicator • The provision to the Government of an informed representative body to engage with on issues relating to the pub trade, and the survival of pubs, many of which sit at the heart of the community. Hitherto the Government has tended to default to the main PubCo’s which has inevitably created a bias towards the PubCo’s and away from the pubs themselves.

• Providing a trusted voice within the industry, and a source of honest, ethical, and balanced information.

• Creation of an independent advisory body for the Pub Code Adjudicator, and the BEIS taskforce, as an interface between the pubs themselves the Adjudicator and BEIS. Managing Director of the new Forum for British Pubs, Ian Cass explained, “The Forum of British Pubs has been formed to protect and preserve British pubs and the publicans who operate them. We aim to support the free trade and tenanted pub sector, giving them practical, proactive, and preventative advice and support as well as being a strong campaigning voice with government and the pub operating companies”

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CLH Digital

Issue 12

8 Steps to Safely Reopen Your Restaurant ments should already have strict sanitisation procedures and in-depth, certified personal hygiene training. Employees must ensure that they: Understand and adopt an effective handwashing method.

Wear appropriate clothing, daily washing of uniforms.

Use hand sanitiser stations.

Self-declare on a daily basis about the status of their health.

“Download free posters on handwashing and hand sanitisation here: https://www.highspeedtraining.co.uk/hub/wpcontent/uploads/2020/06/HST_HandWashingPosters.pdf

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3. FOOD HYGIENE

Sarah Taylor, hospitality industry expert at High Speed Training, talks through how restaurateurs and hospitality managers can tackle the big task of re-opening safely and effectively as lockdown measures are eased.

“The current light-at-the-end-of-the-tunnel date for restaurants to fully re-open is the 4th July, and restauranteurs should be doing all that they can to prepare for opening to the public once again. Here are some of the measures you need to consider:

1. RISK ASSESSMENT

“Since the outbreak of COVID-19, guidance has not drastically changed but the expectation of meeting high standards has increased. The Food Standards Agency maintains that the best way to manage food hygiene is through the fours Cs. Used effectively, these will prevent most common food safety problems in any setting: 1. Cleaning 2. Cooking 3. Chilling 4. Cross contamination “Your food hygiene procedures should work alongside your HACCP plan and everything should be continuously assessed as you get used to your new way of working.

4. A CLEANING SCHEDULE

2. PERSONAL HYGIENE FOR STAFF

“The importance of cleanliness in restaurants needs to be translated into a thorough cleaning schedule. Because we now know more about COVID-19 transmission, more regular and effective cleaning is essential to prevent the spread of the virus through contact. Cleaning schedules and posters need to be implemented to establish ways to increase frequency of cleaning. High contact points in your premises, such as taps, and door handles should be prioritised, and staff should be reminded to clean as they go.

“To prevent the spread of viruses and bacteria, steps should be taken to ensure effective and regular cleaning and sanitisation. Hospitality establish-

5. RESTARTING CATERING APPLIANCES

“Employers have a duty to protect their employees and patrons from harm, and this includes protecting against coronavirus. You should therefore complete a risk assessment of your business to assess all possible risks, thinking about where they can come from in each stage of your operation and how methods can be implemented to reduce risk.

“After being closed for several months, there is a real chance that equipment will need to be deep cleaned before you use it. This is more pronounced for any systems that use water, as there could be a risk of legionella. Water systems should be properly cleaned through using the correct procedures.

6. SOCIAL DISTANCING MEASURES “After you have taken the decision to reopen your restaurant, you must do all that you can to enforce social distancing for the customers on your premises. Such steps could include: -

Perspex screens between diners.

Servers wearing masks.

Abolishment of cafeteria and buffet style serving.

Apps which customers can order their food and drink and pay their bills remotely.

Banning large parties unless guests prove they are of the same household.

Time slots for customers.

Enforcing temperature testing before entering.

Strict social distancing lines marked out on floors.

Staggering shift patterns for both front of house and back of house workers to reduce the number of people you have arriving

7. CONTACTLESS PAYMENTS AND DELIVERY SYSTEMS “Implementing contactless payments will minimise any transmission between staff and customers. Some establishments have adopted menus through smartphone apps and allow customers to order and pay on mobile. Similarly, click and collect services would benefits from a fully online transactional system, so food can be simply picked up at the premises with as little contact as possible.

8. FREE RESTAURANT REOPENING CHECKLIST “Available to download are two reopening checklists: - A prefilled checklist with space for you to add further checks: https://tinyurl.com/ybub9c8f - A blank checklist for you to fill in with your own guidelines and procedures: https://tinyurl.com/y7zhs3sr These checklists will help you achieve an efficient and safe reopening, and provide proof of all the steps you and your employees have completed to help your business get back on its feet as seamlessly as possible.”

UK Food And Drink Industry Publishes Post-Covid Recovery Proposals Food industry figures across the United Kingdom have published a ‘path to recovery’ for the industry post-Covid 19. The proposals, endorsed by over 30 UK food and drink organisations, outline steps Government and industry can take to future proof the sector, and call on the Government to address the UK’s negative balance of trade in food.

Michael Bell, Executive Director of the Northern Ireland Food and Drink Association (NIFDA) and coordinator of the report said: “Covid-19 has challenged the UK food and drink industry in a once in a generation way. Food manufacturers have been working harder than ever to ensure that the nation is fed – with companies having to adapt to an evolving situation at a rapid pace, responding to changes in demand and implementing social distancing measures. Within a short period of time, firms have reengineered and reimagined processes, requiring a significant

level of investment. Put simply, the industry has demonstrated both its ingenuity and its necessity in these unprecedented times.

“Just as the Government has taken courageous and rapid decisions to address the challenge of the pandemic, we now need to deliver a ‘pathway to recovery’ for UK food and drink. Industry stands ready to work with Government on this, and our proposals published today outline actions Government and industry can take to future proof the sector. In the short term we need to protect our capacity in food production, ensuring our domestic farming, processing and food service sectors are able to emerge from this crisis intact.

“In the longer term, the Government needs to reassess its policy on food and drink. For too long, successive governments have been content to witness continual decline in self-sufficiency in food. The strain that

Covid-19 has put on the food chain has exposed the inherent weaknesses in this approach, and we now have an opportunity to reverse that trend. It will require serious investment, but the economic and societal gains would be immense. The UK currently has a trade deficit of some £24billion in food. Assuming 30% of this could be produced efficiently in the UK, a balance of trade benefit of up to £8billion could be realised.

“The UK’s food and drink industry and the wider ‘eating ecosystem’ of other sectors it supports – farming, transport and logistics, cold stores, packaging, catering, food service and retail – contributes £460billion to the national economy, employing millions of people across England, Scotland, Wales and Northern Ireland. The ‘path to recovery’ proposals published today provide the opportunity to build on that success, and deliver new gains for society across the UK as we emerge from this pandemic.”

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Pub and Bar Operators Could Boost Off-Premise Visits Through Delivery and Takeaway Post Lockdown Global information company The NPD Group says publicans and bar operators have an opportunity post lockdown to focus on the contribution of off-premise visits to their businesses. In the year to March 2020, 9.9% of all British pub visits were off-premise – up from 7.6% five years earlier, with this growth driven by delivery services and takeaway coffee. Once the British foodservice industry’s lockdown ends, there is scope to expand the range of delivery and takeaway offerings significantly to include alcoholic and other nonalcoholic beverages along with takeaway hot and cold food.

pressure on business has been enormous and the impact has been devastating. When trading fully resumes, pub and bar operators will want to do everything they can to reinvigorate their offering while ensuring sales operations are as safe and socially distanced as possible. Doubling or tripling offpremise visits – from the current 10% to 20% or even 30% –is a viable ambition for some operators, and there’s also ample scope to grow on-premise orders via mobile apps.”

Issue 12

CLH Digital

5

Introducing Proper Bar Snacks by SCT

All operators have work to do to clean up their act according to pre-lockdown customer research

Pubs were missing out on the boom in delivery – this is about to change

Any new initiatives post lockdown– on or off the premises – will need to be complemented by rigorous safety practices and cleaning protocols that protect Over the past decade, digital ordering (orders staff and customers, as well as any third parties placed via the internet) in the eating-out market has involved in delivering food and beverages. NPD’s secincreased by 700%, rising from 95m visits per year in YE March 2010 to 731m for YE March 2020. But with- ond COVID-19 British Foodservice Sentiment Study recently found that almost six out of 10 respondents in the pub and bar sector, growth has been slower.

Take delivery as an example. A high-street quick-serv- (58%) said restaurants and bars are the riskiest places to be infected with COVID-19, and nearly two thirds ice restaurant can expect delivery to account for up to 10% of visits but delivery orders currently account (64%) said they will only select restaurants, bars, cafes and other establishments that they trust. The same for less than 2% of pub visits, although this is now survey showed hygiene, prevention of infection, social growing quickly. distancing and trust are important issues for conInside a pub or bar, ordering via mobile apps sumers. NPD Group data also shows that consumers account for just 1.4% of all visits. But this too is have been acutely aware of cleanliness in out-of-home increasing rapidly driven by apps that, for example, (OOH) establishments long before COVID-19. In Q1 allow anyone to order food and drinks to their table.

2020, there was already 30% customer dissatisfaction Ordering this way has significant scope for growth in regarding cleanliness at all eating-out locations. As the pubs and can increase the safety of operations for industry moves towards reopening, this represents a customers and staff. Visits through digital ordering are significant proportion of the market that will need increasing across the wider foodservice industry – even more convincing about cleanliness and safety. and not just among younger consumers. In the two Peter Linden added: “Whether you are talking about years to March 2020, they were up 42% for 16-to34s, 32% for the 35-to-49s, 22% for the over 50s and consumption away from the premises, through delivery or takeaway, or enjoyment on the premises 18% for families. through mobile apps, they still play only a minor role Peter Linden, Insights Manger Foodservice, The NPD in many pubs and bars. But they have all been growing Group, said: “In Q1 2020, visits to British pubs rapidly and publicans and bar operators have an obvideclined by over 12% from Q1 2019 with this steep ous opportunity to use technology to build post-lockdrop reflecting the UK government’s lockdown introdown business. But any moves to stimulate sales duced on March 23rd. Visits to pubs essentially halted channels or add new ones in the current environment in April and there’s no reason to expect a material must be complemented by careful attention to cleanchange for May when the figures come through. The liness, health and safety.”

Government Must Provide Financial Support To Overcome Rent Stand-Off Unless the Government provides fiscal support to overcome the stand-off between landlords and tenants over unpaid rent, hospitality business failures and significant job losses will follow, according to UKHospitality.

The trade body has written to the Chancellor of the Exchequer and the Secretaries of State at BEIS, DCMS and HCLG, warning that hospitality businesses hammered by COVID-19 and facing difficult trading for the foreseeable future, will be unable to come to rent settlements without support.

UKHospitality has warned that, unless financial support is forthcoming, the reopening of hospitality businesses after months of lockdown will be at risk.

Its letter sets out measures to resolve the deadlock, including the possible introduction of: tax credits to incentivise rent waivers, property bounce back bonds to cover lost revenue form the closure period, and the introduction of a furloughed space grant scheme. The trade body has also reiterated its willingness to work with all parties to help deliver an equitable solution and support for the proposed Code of Practice to facilitate negotiations.

UKHospitality Chief Executive Kate Nicholls said: “The stalemate on rent, with the June quarterly rent day fast approaching, is the biggest threat to the recovery and future of hospitality.

“We are moving towards the reopening of the sector and many people, both in and out of hospitality, are keen to see businesses open again.

Unfortunately, all the good work in keeping businesses afloat during lockdown and the best-laid plans for restarting, could be completely undone by the impasse on rents.

“As things stand, when 24th June comes around, many businesses will not be able to pay. We have lost an entire quarter’s revenues to COVID-19 and the prospects for trading from July to September look severely limited. Social distancing measures and expectations of low consumer confidence are going to see businesses trading at a fraction of capacity.

“The current moratorium on forfeiture and enforcement action must extended until the end of the year, to allow Government’s proposed Code of Practice to support negotiations. The reality is, though, we are at a point where the Government has to step in and act decisively, otherwise businesses will go under, jobs will be lost, and rent will never get paid.

“Fiscal support is now the only option if we want to avoid business failures. The Government must consider supporting hospitality businesses who cannot pay rent. A continued stand-off does not help anyone.”

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CLH Digital

Issue 12

HMRC Enquiries Re-Start as Government Looks to Replenishing its Coffers HMRC is restarting its enquiries into taxpayers’ affairs as a matter of urgency say leading tax and advisory firm Blick Rothenberg.

The Grand Re-Opening: Preparing the Hospitality Sector for Life After Lockdown Darren Hockley is MD at DeltaNet International. The company specialises in creating engaging health and safety and compliance eLearning for businesses around the globe.

Fiona Fernie a tax dispute resolution partner at the firm said: “The recent pause in HMRC’s routine enquiry work is over and they are starting to contact both taxpayers and their agents again. A representative of HMRC to whom we spoke on Wednesday confirmed that the temporary pause in enquiries was being lifted this week.”

Originally not due to open until July 4th, the UK hospitality sector is now tentatively preparing to open its collective doors as early as June 22nd.

“This means that tax inspectors will be looking at both personal and business tax affairs with renewed vigour; they will be looking to see whether those who were not supposed to be working during furlough were and investigating things like internet trading while the lockdown has been in place.”

She added: “HMRC provided taxpayers with a brief respite from investigations given the potential problems with accessing information caused by the lockdown, but that now appears to be over. The assistance Government has provided to businesses and individual taxpayers in recent months have been costly and they will want to ensure that borrowing requirements are not exacerbated by taxpayers who are not paying the correct amount of tax. There is no doubt that HMRC will be under pressure from Government to look at anyone who they think is defrauding the system as a matter of urgency.”

She added: “In addition to the resumption of straightforward aspect enquiries and compliance reviews, we understand that HMRC have been given the go-ahead to start new Code of Practice 8 (COP8) investigations – i.e. those that involve significant amounts of tax or complex technical arguments. By contrast, however, new Code of Practice 9 (COP9) investigations (i.e. those where there is a suspicion of serious tax fraud) will not start yet.

COP9 enquiries commenced before the pandemic struck were never paused in the same way that other enquiries were, although HMRC has been very reasonable about providing additional time to submit reports in view of the difficulties posed by the lockdown. Taxpayers previously under enquiry and who took advantage of HMRC’s offer to pause, should now prepare to resume their dialogue”.

Whilst it’s true that some scientists are worried about lifting lockdown two weeks early and risking a resurgence of COVID-19, the decision looks likely to pass due to the huge economic blow the sector has suffered since March 2020. In fact, around a third of businesses in the industry are predicting to never recover.

In order to prevent more economic damage, many bars, restaurants, and other businesses in the hospitality sector face their biggest challenge yet: how to reopen in a way that meets COVID-19 social distancing regulations.

Below are some useful guidelines for business owners and managers preparing for lockdown easing; these tips should help lay the groundwork for a safe and successful re-opening.

PREPARE, PREPARE, PREPARE I say this because, once your doors are open again, it certainly won’t feel like business as usual – and owners should be ready to face their new reality with a clear head.

It’s likely your customer numbers will be restricted (possibly up to 50% capacity depending on layout), so staffing levels will need to be carefully considered and different types of seating options investigated.

The key here will be to add as much density as possible whilst still adhering to social distancing rules (which are expected to be reduced to 1 metre to make reopening viable). Organisations utilising advanced table management systems will be able to program these changes into their POS software so that serving staff can adapt seamlessly.

If you need extra expertise with layout, there are specialist architectural firms that can help reorganise table-plans for maximum effect.

COMMUNICATE YOUR PLANS

One of the most simple preparations all business can accommodate is to implement signage explaining new protocols and managing the flow of people between entryways, kitchen, and dining areas.

Clearly communicating that you take their wellbeing seriously can help build customer confidence, as well as serving as a reminder to all staff and guests to stay aware of their surroundings and not to drop the ball.

Businesses may also wish to prepare simple (yet effective) marketing campaigns to alert potential customers to your re-opening – after all, there’s no point putting measures in place if nobody knows you're open!

Using social media like Facebook or Instagram, as well as email marketing services like MailChimp (if you have a consenting customer database), is an easy way to communicate your open dates and times, as well as any special offers you want to introduce to tempt guests back.

You can also use these mediums to highlight what restrictions you have set in place to keep everyone safe. Again, creating trust will be important as lockdown eases.

GET THE BASICS RIGHT Don’t underestimate the basics! Many members of staff will have been furloughed for months, so it’s worthwhile investing time in refresher training and going over the hygiene basics. In fact, I’d say it’s never been so important – right now, caution is on everyone’s mind.

Your supervisors play a key role in ensuring that policies and procedures that support safety management are implemented. Members of staff should be trained, competent, responsible, and motivated to follow new and existing safety regulations.

With this in mind, I recommend that business owners monitor critical control points closely in the days following re-opening, and that they take swift corrective action and offer further training if required.

YOUR STAFF Of course, it goes without saying that taking extra precaution goes two ways.

Staff members will need to feel protected and empowered themselves and should be provided with protective equipment, e.g. gloves and masks, to wear.

Many businesses are also likely to implement contactless-only payments (where possible) to help staff keep their distance.

Staff members should know who to talk to if they feel anxious or unclear about the return to work. It might be worth organising one-on-one or group meetings before the re-open to allow employees to share their concerns and address any worries about their physical and mental wellbeing.

Return Of The Pub – Many Can’t Wait Until Doors Re-Open!

A brand-new research study designed to understand the future behaviours and attitudes of UK pub customers when lockdown measures are eased has revealed that many can’t wait to get back to the pub!

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Novellini launch BeSafe walls to help the UK return to work safely

1 in 3 of those aged between 18 and 34-year say they expect to visit pubs more often after lockdown than they did before.

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

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

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

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

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

The study shows that a customer’s age has a significant impact on their attitude towards returning to the pub. A third of people under 34 years (arguably the age group least at risk from Covid-19) plan to spend more time and more money per visit compared with just 6% of those over 55 years old.

“There is definitely a significant group of younger customers who will be relieved when pub finally reopen their doors, which is cause to celebrate!

However, overall the pub industry is going to have to work hard to gain their customers’ confidence.”

“It’s no surprise that older customers are generally much more cautious – overall the main reason for reducing their pub visits was “I’m worried for my

health. And for many younger customers, financial concerns will impact whether they choose to spend money on eating and drinking out” comments Moses.

Pub goers say the reasons that they will visit a pub will change slightly to. Pubs are likely to see fewer business meeting and remote working (at least to begin with.) Live sports in pubs is another key area that will be negatively impacted.

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

Steven Alton, CEO at the BII comments: “The events over recent months have presented our great pubs with the most significant challenge they have ever faced. As we look towards reopening our pubs, our members have shared their biggest challenges; ability to adapt traditional pubs to Government reopening requirements, the very real issues of the initial trading being unprofitable and significant concerns over how confident customers will be in returning to the pub. We have no doubt that our members will adapt their approach to ensure the safety of their customers and teams is balanced with a great pub experience.”

Slash Beer Duty And Extend Business Rate Support To Secure Survival Of The UK’s Independent Breweries MPs are calling on the Chancellor to remember the UK’s vibrant independent brewing sector as the nation focusses on when, and how the pubs will open.

The Covid-19 crisis has seen sales amongst the UK’s craft brewers drop 82% and seen around 65% of the UK’s breweries ‘mothball’ their operations.

14 MPs from across the political spectrum have signed a joint letter to the Chancellor in support of the campaign issued by Ben Everitt MP, the Member of Parliament for Milton Keynes North and the Society of Independent Brewers (SIBA). Dozens more MPs have raised the campaign directly with the Chancellor on behalf of breweries in their constituencies.

To give the UK’s brewers a fighting chance of survival the letter calls on the Chancellor to halve beer duty bills for all British owned independent brewers based on the rate they paid last year. It also calls for the business rates grants and holidays offered to the retail, hospitality and leisure sectors be extended to breweries up and down the UK. MPs argue that this direct injection of cashflow will protect and secure the thousands of jobs in brewing and the supply chain.

While the Government has introduced significant financial measures during the Covid-19 crisis, the UK’s 2,000 small independent brewers have not received the same level of help as pubs, bars and restaurants, despite being some of the hardest hit.

With beer production at a record low this year because of the pandemic, the campaign also calls for

HMRC to take account of this in its duty calculations and give brewers more time to pay what they owe. Brewers would also like to see prompter payments to keep them afloat with a national standard secured 30-day payment term from customers.

Workplaces around the nation are preparing for when the UK can return to a kind of normality. The Novellini Group presents a solution that will help to create safe working environments that are hygienic and adaptable. The BeSafe wall is a protective device that companies with any office, desk space, trade counters, cafe and restaurants can incorporate going forward.

The primary benefit? Hygiene. Employees will feel protected with the BeSafe wall as it provides a barrier. Constructed from 6mm tempered glass, it’s easy to clean with any alcoholic disinfectant. In smaller spaces where it’s difficult to sit two meters away, the wall is a particularly helpful solution.

Office teams aren’t the only ones who will be happy to see these walls put in place. BeSafe is a smart answer for all industries where contact with the public is required, such as pharmacies, retail counters, restaurants and public offices.

And to secure the sustainability of the sector, the Chancellor is being asked to positively reform Small Breweries’ Relief, which has been under review by the Treasury since 2018.

Novellini can customise each barrier to suit the space with three versions (floor mounted, trade counter, and desks) and five different sizes.

Chief Executive of the Society of Independent Brewers, James Calder said: “There are around 2000 small independent brewers in the UK, and nearly every Member of Parliament has at least one brewer in their patch creating great beer and employing local people. If the Chancellor were to enact what we are calling for, we have a fighting chance of survival. Without these reforms, thousands of skilled jobs in breweries and in the supply chain will be lost.”

UK Sales Manager at Novellini, Stuart West says ‘We are looking to help the UK workforce where we can and these are a positive answer to those concerns about health and hygiene.’

Member of Parliament for Milton Keynes North, Ben Everitt MP said: “Small independent brewers are at the centre of our local communities, supporting jobs and the economy and many MPs recognise the important role they play. With Covid-19, the industry has been devastated by the sudden closure of pubs but brewers have not received the same level of financial support from the Government. Without immediate assistance now and longer term measures there is a danger that many brewers won’t be able to reopen or survive into the future. Opening pubs is the focus of Ministers right now, but ensuring we have quality, local beers to drink in them when they open should also demand our attention."

As specialists in showers and design, Novellini are putting their skills to good use and many businesses across the UK will be pleased to find a safe and stylish solution. They are even available in several colours and glass finishes to suit the surroundings.

For more information contact Novellini UK on 01727 229922 or visit the website at www.novellini.co.uk For brochure and advice please email info-uk@novellini.com For large projects or orders, customized solutions can be evaluated. We are available to evaluate and propose BeSafe Wall solutions specific for your protection needs.

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UKHospitality in Wales: Clarity on Opening Could Save up to 40,000 Jobs

An orderly and clearly signalled opening date that allows high summer season trading could save as many as 40,000 jobs this year in and around Wales’ hospitality industry.

That is the message from UKHospitality Cymru to the Welsh Government which has so far avoided issuing any dates on hospitality’s reopening following the Covid-19 crisis.

UKH estimates that, without further support and a clear plan for reopening, as many as 40,000 jobs are at risk in the wider hospitality sector in Wales.

UKHospitality Chief Executive Kate Nicholls said: “Businesses in England are carefully planning for the anticipated return from 4th July and taking bookings from eager customers. Our members in Wales are left frustrated and anxious by the lack of clarity and are forced to contemplate making redundancies because of this unsustainable uncertainty.”

Looking Beyond The June Quarter Day Thankfully, they’re beginning to understand that without flexibility, liquidations will be rife. Even if you were rebuffed initially it’s essential to re-engage with your landlord, as they’re more likely to be willing to negotiate now that we’re approaching a crunch point with June Quarter Day fast approaching.

When doing this, it’s essential to get support. Negotiating with landlords and their advisers is a specialist skill.

2. BE OPEN Absolute transparency is essential for successful negotiations at this time. It’s vital that your landlord has an accurate picture of your situation. Before making any concessions, they need to know that their support is genuinely needed. This means that tenants should open their books and demonstrate clearly the position they are in. This will also help landlords in their negotiations with their bankers.

Anthony Lorenz, Founder of Lorenz Consultancy, is the go to consultancy on hospitality Coronavirus negotiations, advising many of London’s leading clubs, bars, restaurants, and casinos, and other hospitality businesses.

Over the past few months, we’ve very sadly seen a number of high-profile restaurants, such as Siren at The Goring, Texture, and The Frog in Hoxton, confirm that they won’t be re-opening their doors, as a result of the Covid-19 crisis. And, this is only the tip of the iceberg.

Over a five-decade career advising and negotiating on behalf of hospitality tenants on rent reviews, lease renewals, acquisitions and disposals, as well as deferments and rent-free periods, including all of the major recessions since 1974, this is the toughest period that I’ve seen.

With June quarter day looming – bringing with it the prospect of renewed rent demands – many operators who withheld their rent in March will ostensibly be forced to deliver six months’ rent despite not having traded over the past three months. With a recent Hospitality Leaders Poll suggesting that most think it will take between one and two years for businesses to return to profit, the idea of suddenly meeting rent obligations overnight is a fiction – and it seems landlords are finally beginning to acknowledge this fact.

“More than 135,000 jobs are dependent on our industry in Wales, many in remote and precarious economic rural and coastal communities, and even small numbers of lay-offs could be devastating for those important but vulnerable areas.

So, it is critical that tenants capitalise on this moment, and use their interactions with landlords, and other key stakeholders, to their best advantage. To help survive this period, here are five pieces of advice:

“We have worked closely with the Government and developed a set of guidelines to equip businesses to return. Of course, health advice must be paramount but as conditions ease, we need guide dates to put essential customer planning in place.”

Landlords are playing a dangerous game of Russian roulette by refusing to listen and engage with their tenants’ genuine concerns. The simple reality is that most landlords won’t want to lose tenants in the current environment, as reletting empty properties in an oversupplied market will be exceptionally difficult.

1. RE-ENGAGE

It goes without saying that once doors reopen, no restaurant anywhere will be operating at full capacity (assuming that social distancing remains) – there is no escaping that this is a serious issue. Tenants must therefore be proactive in proving to their landlords that their approach and business plan is credible.

Doing this will engender trust and greater willingness to support.

3. BE FLEXIBLE These negotiations require some give, and there are various options that tenants can offer to landlords to help with the negotiations, from lease re-gearings to reducing space. For instance, many restaurants have upstairs areas for staff that are tangential to the core restaurant – offering this back to the landlord to use separately can help garner goodwill.

4. SUPPORT CAMPAIGNS There are many campaigns underway to support the industry, from the pedestrianisation of Soho and ‘UK’s Grand Outdoor Summer Café’ calling for streets to become al fresco dining spaces to ‘National Time Out’, which is seeking a nine-month pause on rent payment. The more signatures and engagement they amass, the better the chance of operators gaining rent-free periods and outside trading where possible.

5. PRESSURE YOUR LOCAL MP The Government appears to be galvanising efforts to support the hospitality sector, with a Code of Conduct on rent collection to be published soon.

However, if the moratorium on rent collection is not extended past June, this will send a dangerous signal to Landlords. Extra time for negotiations is essential, and lobbying your local MP for an extension to the moratorium may help secure this – time is of the essence.

THE UNKNOWN It is critical that Landlords and Tenants engage with one another with clarity and complete transparency, to find solutions that help them both through the crisis – and the Government has a guiding role to play within this. Whilst I am optimistic, the path to recovery will be a long one.

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Businesses Should Be Allowed To Exchange Covid-19 Losses For Cash Refunds Businesses that have incurred losses during the Covid-19 pandemic should be able to exchange them for a government cash payment, say leading tax and advisory firm Blick Rothenberg.

Genevieve Morris, a partner at the firm said: “The Government should introduce a method where businesses can surrender their Covid-19 losses in exchange for an immediate cash payment. If the government did this not only would small businesses get the cash injection they so desperately need, but ultimately the measure will raise tax as the losses surrendered for a cash payment would not be available to shelter future profits at the higher corporation tax rate. The mechanism already exists for SME’s that have qualifying R&D claims. Where these businesses have losses after claiming enhanced R&D tax relief, the losses can be sold to the Government in exchange for a cash payment equal to 14.5% of the losses.

Genevieve added: “ Many businesses have suffered substantial losses during the Covid-19 lockdown, and whilst businesses that were profit

making in the previous year will be able to carry these losses back and claim a cash tax refund, early stage businesses that have been historically loss making will only be able to carry these losses forward and use them to shelter profits in future years. They will not be able to benefit immediately, unlike previously profit-making businesses and the future use of the losses will remain uncertain.”

They could also cap the amount of losses you’d be able to sell, for example at £5m. £5m of losses sold for 9% would generate a cash refund of £450k – but if these losses were carried forward and used in the future they would shelter profits and save £950k of corporation tax.

Allowing businesses to sell these losses now will untimely increase future tax revenue by £500k

“A business with losses of £100k arising from R&D expenditure can sell these and receive a cash payment of £14,500. The alternative for these businesses would be to carry the losses forward to shelter future taxable profits – and businesses doing this would benefit at the current corporation tax rate of 19%, meaning the benefit of carrying forward would be worth more than the immediate cash refund at £19,000.

However, many small businesses are likely to prefer receiving the cash benefit today, rather than carry forward the losses to use in the future.”

“This would then still enable large corporates to benefit if they really need to, but it would be a more difficult decision for business leaders, knowing that they would be losing the 19% corporation tax relief in the future, in exchange for a 9% cash payment now. This would help ensure the system was not abused by larger companies that really do not need the cash now, but still enable some of the larger businesses that are facing crises to benefit when they really need to.”

Genevieve said: “The system is already in place and it wouldn’t take much for company tax return software to be updated to allow businesses to elect to sell their Covid-19 losses, rather than carry them forward.”

She added: “The Government could restrict the relief to SMEs, or as is similar with R&D relief for large companies, provide a similar Covid-19 loss relief to large corporates, but with a reduced cash payment – say 9% rather than 14.5% for SME’s.

Genevieve said: “If businesses don’t get the help they need to come out of the Covid-19 crisis in a strong position, there will be no tax revenues in the future from the many businesses that will not survive. It really is in the Government’s interest to continue to help businesses through this challenging time, and the beauty of this option is that it would help businesses survive today, but will ultimately raise tax revenue in the future as the businesses recover and start to make profits and pay corporation tax immediately rather than sheltering this with losses carried forward from previous years.”

BBPA Calls For ALL Pubs To Be Free To Reopen From 4th July The British Beer & Pub Association (BBPA) told Government that it needs an immediate and clear decision on whether pubs with beer gardens can re-open from June 22nd.

The trade association has also reiterated that even if pub beer gardens re-open from June 22nd, the priority must still be for ALL pubs to be free to reopen from July 4th as originally indicated in the Government’s roadmap for the recovery of the economy.

The trade association has called for urgent confirmation of a definitive date for when pub beer gardens will be able to re-open. It states that pubs need a minimum of three weeks notice to get ready to re-open.

Likewise, beer will need to be brewed in that time and delivered to pubs for when they re-open. If beer gardens are to open from 22nd June then pubs and brewers need to know now as it only gives them two weeks to get ready The trade association estimates that there are some 27,000 pubs across the UK with beer gardens – more than half of the UK’s 47,000 pubs in total.

However, it is not immediately clear how many of those pubs with beer gardens will re-open without a definitive date, sufficient notice to

plan their reopening, and the final safety guidelines, specifically a decision on the two metres versus one metre social distancing rule. All of these are required immediately to allow pub beer gardens to open ahead of July 4th. Likewise, with such measures required to get pubs ready to re-open their beer gardens, the trade association says it would be logical to enable all pubs to be free to fully re-open from July 4th. It says that re-opening all pubs must still be the priority for the Government.

The closure of pubs had seen many breweries stop making kegs of lager and casks of ale during the lockdown – focussing on bottle and can production instead. However, for pubs to re-open with fresh draught beer, brewers will need to kick start their keg and cask production again imminently.

Pubs also need to give sufficient notice to furloughed staff that they are required to return to work. They also need time to ensure equipment and systems are operating and cleaned to necessary standards, as well as clearing pub cellars. This includes the disposal of spoilt beer that has been left in pub cellars since they were forced to shut, which needs to be replaced with fresh keg and cask beer before they re-open, so pubs can serve fresh draught beer their so famous and well adored for.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We’ve always wanted to re-open our nations pubs safely and viably as soon as possible, but we urgently need a clear decision on whether we can re-open pub beer gardens early. We also seek urgent confirmation from the Government on a definitive date when pub beer gardens will be able to open. Regardless of whether pub beer gardens can reopen earlier, it is imperative the Government enables ALL pubs to be free to re-open from July 4th as indicated in its roadmap.

“Our industry needs confirmed and definitive dates so we can get pubs ready for re-opening. That includes getting safety measures in place and restocking with fresh draught beer ready to be served inside and outside of our wonderful local pubs. This requires a minimum of three weeks, but ideally four weeks is needed. The speculated date of 22nd June gives us only two weeks to get ready, which may not be enough time – hence why we need urgent clarity and a definite date from the Government. If pubs are going to get ready to re-open their beer gardens, then it makes sense to let ALL pubs be free to re-open from July 4th as the Government originally indicated in its roadmap.”

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Recommissioning Advice For Grease Management Systems The Grease Contractors Association (GCA) has published simple steps that food service establishments (FSEs) can take to ensure grease management systems can immediately operate effectively and safely after a period of closure.

As increasing numbers of premises reopen to offer a takeaway service, and with others planning ahead to move quickly once current lockdown restrictions are eased, taking these measures can help prevent setbacks caused by grease management equipment failures.

The UK government has provisionally set 4 July for the reopening of some restaurants and pubs, following closure in March in response to the Covid-19 pandemic.

The GCA is a non-profit organisation of specifiers, installers, maintainers and manufacturers of grease management systems, administered by trade association British Water. Its equipment preservation guidance has been sent to industry trade associations and is also available on the GCA website.

It highlights the importance of staff training before reopening and running water to fill your grease trap before starting operation again. This will fill the unit back up to the normal operating level, making sure any

mechanical parts or heating elements are fully operational before switching back on. It will also highlight any odour issues or restrictions if the system drains slowly.

The GCA also advises grease management systems are serviced every three months – so a service by an approved contractor is likely to be due if premises have been closed since mid-March.

Lila Thompson, chair of the GCA and chief executive of British Water, said: “We know many FSEs are forward-planning so they can start serving customers safely once lockdown restrictions for the industry are eased. Grease management systems are a vital part of any kitchen and after a prolonged period of closure are likely to need some attention before powering back up. Taking these steps will ensure a smooth recommissioning process.”

In addition to its grease management

Staysafe Visor - Showing the New Face of Hospitality Staysafe Visor was created as a specialist subsidiary operation and across one weekend in April, its team created the necessary tools to manufacture high volumes of protective visors. The first week of production delivered 65,000 units (a number that has since risen to more than 250,000), the bulk of which went straight to frontline healthcare workers.

Managing Director Clive Hawkins explains: “Some fantastic efforts were made by small producers in the early days of the crisis, but a clear shortage of PPE meant there was an urgent need for the situation to be addressed by specialists in largescale manufacture. We hold high stock levels of raw materials, have a strong supply chain, and by making the products directly available to organisations and end-users, were able to ensure swift delivery and keep costs as low as possible.”

The return to work in the post-lockdown hospitality sector presents many challenges. Staysafe Visor addresses one very important issue...

When the true scale of the unfolding crisis of COVID-19 became apparent to leading UK plastics manufacturer 1st Packaging Limited, the company’s response was swift. Specialising in the large scale production of die-cut P.E.T for products in the food, pharmaceutical, cosmetic and medical sectors since 2002, they not only recognised the urgency with which PPE would be required across the country, but crucially, had the capacity and agility to switch their production to essential PPE.

Initial orders for Staysafe Visor came almost exclusively from the health and care sectors, but as the extent to which the pandemic would impact every aspect of working life in the UK was laid bare, the company received a much wider range of enquiries. The value of visors as a primary element of PPE is well illustrated by the Faculty for General Dental Practice who state that ‘A full-face visor will reduce the amount of exposed skin on the face and neck that may be subject to splash or droplet contamination.’

guidance notes, the GCA has a partnership with the Foodservice Equipment Association (FEA), which has produced a guide to recommissioning all kitchen equipment. It has also teamed up with Southern Water, to share advice to FSEs. Southern Water network protection officer Steve Williams said: “Many premises had to close in a hurry and the length of closure means equipment, such as grease management systems, may not have been used in a while.

“It is really important this equipment can do its job of protecting sewers by dealing with kitchen fat, oil and grease safely – a sewer blockage would be disastrous for any business as this point. Our website has more advice for food businesses and we also advise contacting your manufactuer or installer prior to reopening.”

Clive Hawkins continues: “As lockdown is relaxed to allow economic activity to resume, employees in a broad range of service industries where social distancing is not always possible, require protection. In the hospitality sector particularly, where masks are not always appropriate, a visor can preserve the human touch and still offer a high level of protection to the wearer and customer. We produce a range of BSI CE-certified visors which protect against splashes, droplets and sprays, can be easily cleaned and are comfortable to wear. The visor doesn’t just protect - it helps to inspire customer confidence and that’s going to be a key factor in helping business to regain momentum.”

As bar, kitchen, security, waiting and other support staff prepare to resume service in a post-lockdown hospitality industry, Staysafe Visor offers available and affordable protection that offers the following features: • Full face protection from liquid droplets, sprays and splashes (visor is 314mm wide x 240mm long) • CE-certification • Optical-grade clear recyclable 300micron P.E.T for clarity • Soft medical-grade foam headband • Adjustable non-elasticated strap to prevent slippage • Printed white label area to identify user • Anti-fog • Suitable for use with prescription glasses and face masks • Disposable and recyclable Visit https://staysafevisor.co.uk for details and to order.

“Playful Solutions” For Social Distancing Issue 12

As announced this week, pubs, cafes and restaurants in England might be able to reopen for outdoor trade by 22 June 2020 in a bid to #SaveSummer and prevent catastrophic hospitality job losses.

However, as yet since there is clarity for hospitality venues without outdoor spaces one inventive and eclectic venue specialist is planning to implement social distancing rules with the introduction mannequins!

The company said that at its Mr Fogg’s Residence in Mayfair London, which is themed for popular fictional explorer Phileas Fogg, to comply with social distancing rules and keep customers safely apart, it will fill empty seats with dummies dressed in Victorian costume, as though they were characters from Jules Verne’s Around the World in 80 Days.

Also under consideration prospect of wear bee-keeping suits at Mr Fogg’s House of Botanicals – themed for flowers and fauna – and gas masks as face coverings at both Cahoots sites, the 1940s-themed bars that sit opposite each other in London’s famed Soho. The group also hopes to re-open its 1980s club Maggie’s, as in the late Baroness Thatcher – which it says they will be filled with “inflatable rubber rings to aid party-goers to keep a safe distance whilst dancing”.

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Co-founder Charlie Gilkes said: “The top priority for planning our reopening is adapting our ways of working and spaces to the new Covid-secure standards in order to ensure we create safe socialising and working environments in all of our venues. But, crucially for us, this must be done without forgetting, or compromising, what originally drew people into our establishments, and helped us build a loyal following. We do not want to welcome visitors back into spaces that feel sterile, devoid of personality and atmosphere because of the new measures.

Now more than ever before, people will need spaces that spark a sense of escapism and imagination, and we are determined to adapt what we were doing successfully before to the new ways of operating, whilst staying true to what we do best: creating unique and memorable experiences. There is no escaping the fact that the new restrictions are going to pose significant challenges to the way hospitality businesses operate but we are trying our very best with what we can do. Should these playful solutions come to fruition, we will ensure they adhere to official guidelines. We are continuing to monitor the latest government guidance fastidiously, which will determine our eventual decisions on the most appropriate hygiene and safety measures for our reopening.”

Consumer Spending Drops 26.7 Per Cent Year-On-Year In May, Yet Retailers Start To Show Signs Of Recovery

Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items grew slightly by 0.9 per cent. This was bolstered by a 24.5 per cent rise in supermarket spend – which increased to 27.0 per cent in the week preceding the VE Day weekend as Brits made the most of the sunny bank holiday. The upsurge in supermarket expenditure helped to offset a 49.7 per cent fall in fuel.

Spending on non-essentials decreased by 36.9 per cent year-on-year, with department stores and clothing declining 44.5 per cent and 42.4 per cent respectively. However, this drop was less steep than last month’s, which saw non-essential spend contract by 47.7 per cent, reflecting a slightly more positive outlook for UK retailers ahead of some stores opening on 15 June.

While eating and drinking saw an overall decline of 70.3 per cent year-on-year, there were signs of a recovery as May saw a smaller fall in spending than in April (-79.1 per cent). This coincides with more restaurants, pubs and cafes being able to offer delivery and takeaway services.

More than one in ten (14 per cent) Brits are now buying food and

drinks from a pub, and 10 per cent are purchasing takeaway coffee.

In an ongoing trend, consumers have remained loyal to local specialist food and drink outlets, such as greengrocers and independent convenience stores, with the category seeing a growth of 42.5 per cent – the highest increase since restrictions were introduced.

While Home Improvement & DIY, a category which includes garden centres, saw a small annual dip of 3.2 per cent, this represented a significant uptick from April which saw a sharp 42.7 drop year-on-year.

Encouragingly for these retailers, 27 per cent of Brits are now planning a trip to the garden centre or DIY store, signalling a likely continued upwards trend in spend for this category in the weeks ahead.

Online purchases at specialist retailers – including sports and outdoor outlets – and general retailers was another bright spot this month, rising 96.3 per cent and 85.8 per cent respectively as people bought items to help them exercise and keep fit while gyms remained closed.

While consumer spending is increasing month-on-month across some retail categories, overall confidence in the UK economy remains low –

indicating that the road to recovery may be a long one. Just 20 per cent of UK adults feel positive, though those aged 18-34 are noticeably more upbeat than those aged over 35.

More than two thirds of Brits (67 per cent) remain confident in their households, with 37 per cent of those citing having enough savings to support them as a key reason for this positivity.

Esme Harwood, Director at Barclaycard, said: “While the restrictions continue to have a significant impact there are glimmers of hope. We are seeing certain sectors start to increase sales as the climate eases and they adapt. It may take some time to recover from the economic impact of coronavirus but household confidence remains high and there is a strong desire among consumers to support businesses” “Other encouraging signs are also emerging. After weeks of isolating Brits are understandably keen to enjoy the great outdoors. There’s a positive shift for the cafes, pubs and restaurants beginning to open up again, as well as the retailers who stock essentials for barbecues and other socially distanced gatherings.”

Food requirements are changing

Make sure you’re ready to deliver.

All legislation continues to apply to food businesses that are operating. New requirements to manage the risk of infection from COVID-19 have also been introduced.

If you have employees then you have a general duty to ensure the health, safety and welfare of your employees as well as members of the public (customers).

Business Companion’s new booklet, free to download, will help you stay on top of the requirements you need to meet to protect your business and your customers.

Download for FREE today www.businesscompanion.info/focus/coronavirus

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Coronavirus bulletin The best way to keep up to date www.businesscompanion.info/focus/coronavirus

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APPG Publishes Report into Effects of COVID-19 on Hospitality and Tourism Sectors Issue 12

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The All-Party Parliamentary Group for Hospitality and Tourism’s report: Pathways to Recovery has been published highlighting the scale of the impact of the COVID-19 crisis on the UK’s hospitality and tourism sectors and outlining a series of recommendations to help businesses recover.

• Promoting tourism should be a priority for the Government. The Government should create an October Bank Holiday and cut tourism VAT by 10% in order to encourage domestic tourism. The introduction of air bridges and cutting Air Passenger Duty would also boost inbound tourism.

Commenting on the publication of the report, Chair of the APPG, Steve Double MP said: ““The UK’s hospitality and tourism sectors have been devastated by the COVID-19 crisis and this report highlights the scale of the damage done to businesses.

The report, published by UKHospitality, follows in inquiry by the APPG, chaired by Steve Double MP, which collected testimony and written evidence from over 350 businesses, trade bodies and Students’ Unions.

“These are two of the most important parts of our economy and our inquiry has highlighted the importance of supporting these vital sectors in both the immediate and long term.

Cutting tourism VAT, an overhaul of the business rates system and the creation of an October Bank Holiday are some of the ways in which the Government can support the UK’s hospitality and tourism businesses, according to a new report.

The report states: • Hospitality and tourism sectors have been two of the hardest hit by COVID-19. Just 11% of hospitality businesses have been able to operate normally during the lockdown and international tourist arrivals likely to be down 30% for the year.

• When these sectors reopen, the majority of businesses will be operating sub-economically. A common framework will be required to ensure that venues can operate safely and a phased approach to reopening businesses, due to the variety of business models across the sectors. A false start would be devastating for both hospitality and tourism.

• Government financial support of both sectors has been crucial in keeping businesses alive and jobs secure, however, some businesses have struggled to access available support. This support must be extended in order to keep jobs safe.

• Urgent action is required on rents and the Government must undertake a holistic review of business costs.

• The Government should work with sector businesses to reconsider the 2 metre social distancing rules.

“Whilst the support provided to the sector so far has been very welcomed, we are under no illusions that the path to recovery will be tough. This report and its recommendations provide the Government with a blueprint for supporting businesses. There is every reason to believe that businesses can bounce back if they have the correct support from Westminster and devolved governments.”

UKHospitality Chief Executive Kate Nicholls added: “In every region of the UK, high streets in town and city centres have been almost entirely shuttered and normal life has been suspended. Hospitality and tourism were some of the first sectors to take a noticeable hit, even before lockdown began. The reality is that these sectors will also be two of the last to fully emerge and it will take time for employers to get back up to anywhere near full speed.

“If the Government is positive and decisive in delivering support for these sectors, then the job will be made much easier. Businesses will be saved and jobs all around the country kept secure. We hope that the Government acts on the recommendations in this report. Otherwise, the road back will be a long and hard one.”

CAMRA Welcomes New Research that Demonstrates the Positive Impact of Local Beer Festivals Following new research released from Northumbria University which measures the economic impact of local beer festivals with a particular focus on York, please find below a comment from Tom Stainer, CAMRA's Chief Executive:

findings to suggest beer festivals contribute many millions into local economies, as well as providing a valuable route to market for numerous independent breweries. This is great news all round - for local councils, local pubs and consumer choice.

"The research from Northumbria University demonstrates what a positive impact beer festivals have on the local economy. Just one beer festival can inject substantial cash into the local economy, both directly and indirectly, with little or no cost to the local council. In particular, festivals help boost income for local hospitality and tourism businesses. Given that CAMRA runs over 200 beer festivals across the country, we can extrapolate these

"We hope that recognition of the huge cultural and economic contribution festivals make will encourage the government to work quickly to develop guidance to allow them to reopen safely, as soon as possible, and in consultation with CAMRA and other organisations which organise them. When that happy day comes, we'd invite everyone to join us in raising a pint to Professor Cabras and his team!"

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Recipes for Mental Health The Burnt Chef Project 'Recipes for Mental Health' has just landed at www.theburntchefproject.com This ebook contains 28 inspiring recipes from some of the UK's most creative chefs. Including recipes from: - Ryan Blackburn - Jean Delport - James Golding - Adam Handling - Adam Simmonds - Plus many more!

The recipes in this book have been hand selected from some of UKs top chefs with the intention of fueling your creatvity, igniting your passion and providing inspiration for your next dish.

Every chef published in this book is supporting The Burnt Chef Project, is raising awareness of the high volume of mental health issues suffered by staff throughout the industry and calling for change.

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Light at the End Of Lockdown – Hospitality Businesses are Adapting to the Present and Preparing for the Future have joined forces with the racecourse catering team to prepare hot nutritious meals up to seven days a week.

There’s no doubt that the hospitality industry has been one of the worst hit by the changes brought in to tackle the COVID-19 pandemic.

Restaurants, cafes, pubs, hotels and more have seen an end to business as usual almost overnight. In this challenging situation, many have sought alternative routes to market – and some have been doing extraordinary work for the more vulnerable members of the community in their hour of need.

Local businesses in nearby Hampshire are also joining together to provide food for the most vulnerable in the area. The Greyhound in Overton is delivering hearty soups to vulnerable elderly people in the area – supported by donations from Wilson’s, the village greengrocer and Turner’s, the village butcher. All across the country there are similar examples of hospitality businesses using their contacts, facilities and supply chains to reach out and help the local community – and this at a time when many are struggling themselves. There’s little doubt that these efforts will stand them in great stead when things return to normal, building up customer loyalty.

FINDING NEW ROUTES TO MARKET

HOW BUSINESS INTELLIGENCE CAN HELP

Losing the option to serve customers directly is a major issue in hospitality. But many businesses have realised that they still have a valuable asset – their supply chains. This is especially valuable at a time when uncertainty around the availability of basic goods is at an unprecedented high. As a result, many have been pivoting that supply chain to fill gaps in the market.

Examples include pubs offering organic veg boxes directly to the public and diverting supplies of flour and other goods to local shops when stocks are low.

For larger organisations, Business Intelligence can play a vital role in pivoting supply chains and finding new routes to market – and in helping other businesses to do the same. Business Intelligence tools can help by pulling together data sets from a wide range of sources and present a single view of the truth – essential when coordinating multiple suppliers and predicting demand. And with supply and demand changing on a daily basis, receiving a report once a month is no longer adequate to predict future demand. With automated intelligence and business reporting tools, you can generate reports daily or hourly and present and share information on easily accessible dashboards.

Larger retailers are also turning to small businesses to help with their own supply chain challenges. When online wine retailer Laithwaite’s was struggling to meet a sudden spike in demand caused by social distancing regulations, it turned to the hospitality industry for help. By buying up wine that was destined for the on-trade, as well as stock that was sitting in the cellars of pubs and hotels with no-one to drink it, Laithwaite’s was able to meet the increased demand and at the same time help smaller businesses find a new route to market.

HELPING THE WIDER COMMUNITY

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Other businesses have been using the downtime to do some extraordinary work for the community. Some examples from our local area include Newbury Racecourse working with Swift Couriers and Age Concern Newbury & District to supply meals to the most vulnerable older people in the community. Newbury Racecourse is contributing to the initiative by offering the use of its kitchens and donating £1,000 worth of food from its supplies. Chefs from Age Concern Newbury & District’s Fair Close Centre

Whatever measures you’re taking to cope with the current situation, putting Business Intelligence tools in place is a good way to prepare for the future while you have down time. Many companies may already have access to a wide range of data that they are unaware of or are not capturing – such as from Electronic Point of Sale machines and guest Wi-Fi portals.

Others may no longer be collecting data while staff are furloughed. By putting Business Intelligence tools in place, you can automate procedures so that you don’t end up with a big gap in your data.

You can also use this time to dig deep into the data you already have.

Find out how you can plan offers and deals to take advantage of seasonal trends or learn which type of bookings or events are most profitable. By harnessing the power of Business Intelligence now, you can be better prepared for the future. To learn how you get more value from your data visit www.changepp.co.uk

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Access Hospitality Highlights Simple Steps To Help Protect Physical and Mental Wellbeing of Hospitality Employees With anticipation rising about the reopening of hospitality venues, Access Hospitality has added to its catalogue of sector support with the publication of a digital employee wellbeing guide. It highlights some of the simple steps operators should consider to help staff adjust to their new circumstances including the importance of offering on demand pay.

Henry Seddon, Managing Director of Access Hospitality explained “Looking after the physical and mental health of employees needs the human touch, but managers can benefit significantly from technology support to deliver their care. As hospitality staff return to an environment that has evolved and will continue to adapt to changing consumer behaviours, they will have all sorts of health concerns, arising from different personal circumstances and this guide signposts some of the assistance available.

“Some team members will be worried about their own physical health, or that of loved ones, others will be adapting after isolation and many will have anxieties over financial stability. The Access Hospitality Guide to Employee Wellbeing Post Lockdown is available for free download and includes sections on being mindful of different people’s readiness and attitudes towards reopening, staff engagement, reassurance and creating job satisfaction in an uncertain trading environment.”

Employee Wellbeing is the third guide in a series produced by leading sector technology provider, Access Hospitality, demonstrating how technology can support practical measures across a range of business areas. It follows a checklist for getting operational and a guide to social distancing within hospitality venues.

Henry continued “A survey by Unite union illustrated the delicate balance that many of our industry colleagues are facing, with hospitality staff being more concerned about the financial consequences of the Covid-19 virus than they were the health implications.

Whilst 48% were worried about becoming ill from the virus, 78% were worried they could not pay household bills and cover living costs. We expect many people will have ongoing concerns over reduced hours, loss of tip or tronc income and even the threat of redundancy once hospitality venues have reopened.”

The simple steps suggested, that could alleviate the impact of some of these financial issues on overall health and wellbeing, include offering more free meals on shift, increasing staff discounts, introducing on demand pay and reviewing the businesses tip policy.

“Operators should consider, for example, how important business cashflow is going to be post lockdown” continued Henry “and this will give them an insight into what their staff will be going through. Some could be waiting four to six weeks for the first payroll run, leaving them with the agonising decision of whether to buy food or pay bills. A flexible on demand pay scheme, such as Access EarlyPay, allows staff to draw down wages when they have been earned rather than having to wait and could help them budget more effectively as the economy gets back on its feet.”

A recent survey of Access EarlyPay users revealed that 90% of workers who could access on-demand pay said it was the most important employee benefit available to them during this time. Of those who had used the service during Covid-19, many needed it as a safety net with 72% withdrawing money for food and essential shopping and 62% for bills. The employee benefit of the system is obvious but, at no cost to the employers, they also see the importance of offering the service through improved staff retention and motivation, with staff turnover being reduced by up to 25% and service users working over 20% more shifts.

For further information, see the checklist at pages.theaccessgroup.com/Wellbeing.html, contact Access Hospitality on 0845 340 4542 or hospitality@theaccessgroup.com.

Budweiser Brewing Group’s Save Pub Life Scheme Hits £1 Million Milestone Budweiser Brewing Group’s Save Pub Life programme has hit its target pledge of £1 million in financial support, including gift card purchases and matched funding, to Britain’s pubs. The scheme remains open for pubs to sign up and for gift card purchases.

Budweiser Brewing Group UK&I, a proud part of AB InBev, launched Save Pub Life in March to provide urgent financial support to the nation’s iconic pubs and bars. Through the scheme, pubgoers can purchase a gift card for their local pub which can be redeemed once pubs reopen. At launch, Budweiser Brewing Group pledged to match the donations up to a combined total of £1 million, funnelling much needed financial support to the trade. To date, more than 1,500 pubs and bars are signed up to the programme, and 17,000 gift cards have been sold.

Budweiser Brewing Group is working with the Government and

industry to support the safe reopening of pubs. Should governments call for a phased reopening, the Save Pub Life platform will remain open for new purchases until the final phase begins – closing when all pubs and bars across Britain are able to reopen. Pubgoers can spend their gift cards once their chosen pub re-opens. Once all pubs have opened, people will have six months to redeem their gift card at their chosen outlet.

Budweiser Brewing Group is committed to helping its customers throughout this difficult time and supporting a fast recovery. Alongside Save Pub Life and a variety of support measures, last month Budweiser Brewing Group developed and launched the innovative Return Your Beer platform to support the on-trade with recovering excise duty, which was adopted by the industry and re-launched as a tool for all of

the nation’s pubs and bars by the British Beer and Pub Association this week.

Paula Lindenberg, President of Budweiser Brewing Group says: “We are hugely proud to have reached our commitment of £1 million of financial support to pubs and bars through our Save Pub Life scheme in just over two months. We have been blown away by the support for the scheme and the difference it’s been able to make.

As we move forward into the next phase, we are committed to continuing to support pubs and bars as they prepare for reopening, ensuring we are adapting to customer needs post-Covid, and providing guidance based on our global learnings. We look forward to sharing a beer with our friends and families in our local pubs when it’s safe to do so.”

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Greene King Takes Its Pride Plans Online With Virtual Events Greene King the UK’s leading managed pub company and brewer, has revealed its plans for this year’s Pride month, the annual celebration of the LGBT+ community, by hosting several virtual events for both team members and customers to participate in.

Between 24th – 26th June there will be a Pride-themed takeover of Greene King’s virtual pub The Lock Inn, with that week’s events – consisting of a pub quiz on a Wednesday and Rock ‘n’ Roll Bingo on a Friday – centred around celebrating LGBT+ culture, as well as fundraising for LGBT+ charity Switchboard and UK Black Pride.

Karen Bosher, managing director for Greene King Premium, Urban and Venture pubs and executive board sponsor for Greene King’s LGBT+ network The Village Greene, said: “We are extremely proud of our diverse workforce and whilst we are disappointed that we’re not able to proceed with the Pride events we had planned for 2020, it remains nonetheless important that we continue to show our support and commitment to LGBT+ equality.”

Greene King’s LGBT+ network The Village Greene celebrated its first anniversary last month, and since it was launched in May 2019 more than 700 team members from across the country have joined the network, supported by eight committee members. The Village Greene has also hosted events in London, Leeds and Birmingham over the last 12 months for network members.

In addition to the Lock Inn events, Greene King has partnered with Absolut Vodka to host an exclusive virtual cocktail masterclass on Thursday 25th June, which will be broadcast live from the City of Quebec, thought to be London’s oldest LGBT+ friendly pub. Tickets are priced at £15, which includes postage of a cocktail making kit with the required ingredients to make two cocktails at home during the masterclass. All funds raised from the ticket sales will be donated to Switchboard and UK Black Pride.

Tickets for the cocktail masterclass with Absolut Vodka are on sale until Wednesday17th June and can be purchased from Eventbrite.

To find out more about Greene King’s Pride events and to donate to Switchboard and UK Black Pride, visit: https://www.justgiving.com/fundraising/gkpridemonth

Emergency Solutions Service Launched for Hospitality Sector to Re-Open Under Covid-19 Restrictions Hospitality outlets planning on how to reopen with social distancing and new safety measures in place can now receive support straight through their letterbox thanks to the introduction of a new service.

With the Prime Minister’s announcements so far lacking specific details on re-opening requirements, the hospitality industry is urging leaders to give more advice on what measures may be put in place for re-opening.

It is expected that social distancing measures will play a significant role in how and when businesses can re-open. Many hospitality businesses are concerned that they will not be able to re-open quickly enough to survive if they don’t know soon what they will need to do to adapt their business.

In the absence of government guidance Design Equals, an agency network of creative experts for the hospitality industry, has launched a support service which will provide on-going business advice from its community to the industry as it navigates the roadmap of re-opening now we are on the ‘downward slope’ of the Coronavirus.

Katie McCarthy, founder and design director at Design Equals, is behind some of the North’s most well-known hospitality interiors, including

Albert’s Shed in Manchester, The White Horse and 1539 at Chester Racecourse, Baha in Bowness-on-Windermere and Cheshire’s King Street Kitchen.

She said: “The industry has unexpectedly evolved, almost overnight, due to Covid-19. The way our customers must experience dining out will not be the same for some time, maybe never even the same again. We urgently need to know what regulations will be put in place by the Government and until then, we are learning from our European counterparts who are a few weeks ahead of us and working to cascade that information to businesses in a simple, creative way.”

There are three boxes for businesses to choose from with each offering different levels of guidance, each addresses the main areas of priorities being safety, space and style.

The entry level ‘Help Hospitality Heal’ support box (RRP £111) is a oneoff purchase which provides an extensive guide on preparing and prioritising your space for re-opening.

This includes access to a one to one consultation with a designer to discuss space, cost effective solutions such as revised use of seating arrangements, flow of operation safe spaces and flexible partitions for creating safe distancing.

For those wanting to keep abreast of the latest guidance and advice regarding Covid-19, the company will be working with partners in the hospitality industry, to provide a monthly ‘Back to Business’ subscription box (RRP £59.99 per month) that will land directly on your doorstep. This will include research and examples from European countries who are re-opening establishments with new laws in place, with the UK expected to follow similar measures.

Each month will provide up to date advice guide covering the latest changes, provided by a team of experts. It will also share details of design, products and discounts to help you prepare for your re-opening. Advice will range from interior design advice to operational guidance and insights into individual business’ plans.

Katie added: “We wanted to launch a solution that would help hospitality owners prepare for re-opening, including being ready to open their doors whilst adhering to new guidelines. With little yet known about an exact return date from the Government, we need to act now to be ready to successfully re-open. Our message to outlets is whilst your doors are closed be open to change.

“We have an army of creatives who are working together to provide sensible, educated and affordable ideas for the industry which will arm them with the knowledge and products to a successful re-opening.

The full-service support kit (RRP £999) is a fully personalised business solution which is developed with you by a team of experts. Customers will receive three meetings with a dedicated DESIGN=creative team specifically selected with skill sets considered to the venue type.

“The industry has been hit hard, but we can’t dwell on that now, we can only be ready to welcome guests back through the door and for them to feel safe when they return.”

The team will define solutions as well as fast-track a programme of works tailored to your individual business needs.

For more information on the ‘Design Equals in Box’ solution enter your details at https://weare898548.typeform.com/to/bl3B9x to receive information or email weare@designequals.co.uk.

UK Beer Sales at Lowest Level for 20 Years, as Sector Urges Government to ‘Get Britain Brewing Again!’

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The British Beer & Pub Association (BBPA), the leading trade association representing brewers and pubs, has revealed its Beer Barometer sales data for the first quarter of 2020.

definitive pathway to re-opening from 4th July as indicated in the Government’s roadmap for recovery.

This fall in beer sales was entirely down to those in pub and bars, which were down 16.4% on Q1 2019 to a record low 668 million pints.

The trade association says that pubs will need a minimum of three weeks notice to allow them sufficient time to prepare to re-open. This includes sufficient warning to the UK’s 2,000 brewers who need time to scale-up their operations to start re-supplying pubs with fresh beer. Real ale, a style unique to the UK, takes around three weeks to brew. Lager typically takes longer than ale.

The British Beer & Pub Association says the new sales data shows the immediate impact the COVID-19 lockdown had on the beer and pub industry, as pubs were ordered to close on Friday 20th March, following warnings from Prime Minister Boris Johnson as early as Monday 16th March to avoid pubs.

It means that the Government would need to confirm by 13th June at the latest that pubs will re-open from July 4th, as has been indicated in the Government’s roadmap. Failure by the Government to give clear notice and a definitive reopening date notice could risk pubs reopening without enough fresh draught beer.

The trade association is calling on the Government to “Get Britain Brewing Again” by giving the UK’s world class beer and pub sector a clear,

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “These stark figures reveal how the lockdown is having a devastating

Overall sales of beer in Q1 2020 were down 7.2% on Q1 2019 to 1.5 billion pints – the lowest level on record.

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impact on our world class breweries and pubs.

“The cliff-edge impact on our sector, when people were told to stop going to the pub and then when they were shutdown, is clear to see.

Overall beer sales for the first quarter of this year are at their lowest since our records began. Pubs saw a 16.4% drop in beer sales alone for the quarter - driven solely by the sudden closure of pubs and impact of two weeks of zero sales.

“We are urging The Government to get Britain brewing again now and re-open our pubs from July 4th.

To do this our sector needs at least three weeks notice so that our breweries can brew fresh beer and our pubs can get ready to reopen safely. That means the Government must confirm by 13th June that pubs can definitely re-open on July 4th as indicated in their roadmap for unlocking the economy.

Lockdown Launch – Now Canned Cocktail Company Is Focused On Trade Supply and Matcha Mojito, to hundreds of homes where we’ve been mourning our pub outings and wishing for an easy ready-made fix.

But with bars, pubs, hotels and restaurants now getting set to welcome customers once again, Niche – the first UK company to produce canned shorts – is directly appealing to hospitality businesses to add their brand to the drinks menu.

Emily Mummery, Operations Director for Niche, says: “It’s been quite a time to launch a business – that’s for sure.

“As March 2020 arrived, we were all set to start for our full launch into the trade arena. We’d been chatting to pub and restaurant chains, had signed our first few clients, and were all ready with our point-of-sale items for busy footfall venues.

WHEN reopened hospitality means swift serving, limited handling and straightforward supply, could canned cocktails be the answer for every bar and restaurant owner?

That’s certainly the hope of Niche Cocktails, who inadvertently found themselves launching their new business just weeks before lockdown was enforced throughout the UK. Having intended to focus its target at the hospitality arena, Niche was quick to pivot its planning and develop an online shop, in order to sell its three canned products direct to the thirsty consumer.

Since March, the small Suffolk-based entrepreneurial firm has been despatching its Blood Orange Old Fashioned, Manuka Honey Whisky Sour,

“Then, lockdown arrived. There was a momentary consideration around furloughing ourselves and ‘holding fire’ but then we realised what a huge growth in at-home consumption of alcohol was starting to be seen.”

Within just two days, the business transformed its website to create an online shop, whilst contacting family, friends, business contacts and networks, in order to establish some swift consumer sales.

ings,” continues Emily.

“What makes canned cocktails even better right now, is that these are easy-serve drinks with the same taste of combining all the original flavourings from multiple bottles, but created in just 30 seconds, straight from the can.

“This limits contact risks, but also increases speed of service – which is vital when venues are being told that they’ll not be able to have people queuing at a bar.”

Niche’s three current flavours are selling successfully at a price of £3.50£4 retail, with an on-trade of between £6 and £10 per serve.

Paddy Bishopp, the company’s Commercial Director, says the team are mindful of the heartache and trauma that the hospitality sector has been through, and that they want to work alongside pubs and bars in an understanding way, to help them get back to their feet.

“This has been the most awful time for pubs and restaurants, so we want to ensure that role we play, as a supplier, is one that’s really considerate around supply processes and payment terms,” he says.

The strategy worked well, and has seen Niche continue its momentum in developing its next two flavours – but now they’re turning their attention back to their original focus.

“We’re focused on wanting to have a flexible and supportive relationship with all those we supply, so I’m looking forward to hearing from venues about how best we can work with them to enable them to add our products to their offering.”

“We’re so proud of where we’ve got to in this period, but now we really want to start picking up the conversation with the pubs, bars and restaurants who might want to have our products on their post-lockdown list-

For more information, visit the Niche website at: www.nichecocktails.co.uk/our-range You can contact the team on paddy@nichecocktails.co.uk and call 07771 801 324 or 01473 598268.

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Greene King Launches ‘Pub Safe’ as it Pledges Five Commitments to Put Customer and Team Safety First Pub company Greene King has unveiled details of how its pubs will look and operate ahead of them re-opening, including ‘Pub Safe’, a new set of five promises to its team and customers.

service area will have perspex screens and screening will be positioned between booths where necessary. There will be new one-in-one-out red and green indicators at the entrances to the toilets so customers can flip the indicator with their elbow as they enter and exit, with toilets cleaned every 15 minutes.

All Greene King’s 1700 managed pubs will follow a new set of Pub Safe promises, designed to look after team members and ensure customers can socialise safely. The Pub Safe Promises scheme centres around hygiene and safety, while maintaining the atmosphere of the Great British pub, and includes the following five promises:

As part of its commitment to keep team members safe Greene King has invested £15 million in Pub Safe related measures for a phased reopening, including protective measures for teams and customers.

Teams are undergoing comprehensive training ahead of reopening and will be temperature checked ahead of every shift. Investment is also being made in additional team members to keep hygiene standards high.

1.Safe socialising layout throughout our pubs 2.Looking after our team, so they can look after our customers 3.Minimise contact 4.Hand sanitising and hygiene 5.Pub Safe Monitor Underpinning each promise are detailed practical measures Greene King will introduce, alongside ways in which customers can enjoy the pub experience but keep themselves and those around them safe too.

A new safe socialising layout is being introduced in the pubs, with clear signage to direct customers through the pub. Tables will be spaced out further in-line with any government guidelines and customers will be encouraged to pre-book a table rather than stand at the bar. The bar

As part of its pledge to minimise contact between team members and customers, Greene King is rolling out its Order and Pay app, ahead of schedule, to all its managed pubs. Customers will be encouraged to download it and place food and drink orders from the comfort of their table, paying contactless via the app. The pubs will provide one-time-use menus that customers can take away or be disposed of in a sustainable way at the pub, cutlery will be wrapped and condiments in sachets or in fresh ramekins.

A pub host will be on hand at the entrance of the pub to welcome each customer, show them to their table and manage queues. Customers will be asked to use the hand sanitiser stations at the entrance on arrival and utilise the many stations placed in key positions during their visit.

The fifth pledge by Greene King is that every pub will have its own dedicated Pub Safe Monitor, a team member, easily identifiable by their uniform, with the responsibility of ensuring that additional cleaning of

Be At One Team Supports NHS with ‘Walk the Moon’ Be At One teams up and down the country joined together last week to cover the equivalent distance between the poles of the moon. The 88-strong group aimed to run or walk a whopping 3,254km in five days but actually ended up covering 4,113km, raising nearly £2000 for NHS Charities Together.

Organised by Max von Anrep, General Manager at Be At One in Cardiff, the initiative also encouraged the Be At One teams, separated during lockdown, to come together behind a common cause, as well as getting them active and inspiring some of the team spirit they’re renowned for within the

Stonegate Pub Company community.

The group involved shared details of their individual challenges on their lockdown Facebook group, Be At One Creative Community, as well as supporting each other throughout. Jess Smits, winner of Be At One’s Bartender Challenge 2019, also created a bespoke cocktail in honour of the groups effort - aptly dubbed the ‘Mars-gerita’.

tables and public space is done swiftly and efficiently. The monitor will also be the clear point of contact for any customer or team member who wishes to raise a concern.

In return for the Pub Safe promises Greene King is asking its customers to follow the safe socialising measures in place, respect its teams as they keep everyone safe, help minimise contact by using the Greene King app to order and pay, maintain personal hand hygiene whilst in the pub and let the Pub Safe Monitor know if they have any concerns.

Nick Mackenzie, Greene King Chief Executive Officer, said: “We can’t wait to welcome our customers back to our pubs and we know people are eager to return to their local. The safety of our customers and team members is always our number one priority and against the backdrop of a slow recovery from COVID-19, we are investing to put in place all the necessary arrangements. Of course, customers will notice some differences when they return but it’s important that alongside implementing the changes, we maintain the very essence of the great British pub.”

“Many pubs across the country, including a number of our own, will not be financially viable or able to open for operational reasons with the current restrictions in place and we hope that, for the future of our industry, these measures will be short-lived.

“We are working towards a phased re-opening and are planning to open as many as we can. However, the future of our industry is reliant on continued support from government and reducing social distancing from two metres to one would make it possible for many more pubs across the country to be viable.”

Max said: “The Be At One team thrives on the social nature of our work, so naturally we’ve all been going a bit stir crazy during lockdown! We started the Be At One Creative Community Facebook group to keep the community spirit alive and morale high, but it became more than that when we decided we wanted to do something together to help support the NHS and the amazing work they’ve been doing during the COVID-19 crisis.

“We all had such a great time completing the challenge, it got us out of the house and doing something active and we all had so much fun.

We far outstripped our target of the moon, finishing off somewhere in outer space, probably on the way to Mars, where we treated ourselves to Jess’ delicious Mars-gerita! Hopefully the cocktail will make it onto our menus once we’ve reopened as little Be At One landmark to remember this time by.”

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Issue 12

OYO Outlines New Operational Procedures To Prepare Its 200+ Independent Hotels For Re-Opening

In support of

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OYO Hotels & Homes (www.oyorooms.com) is rolling out new operational procedures at its independently-owned hotels to prepare them for reopening along approved timelines as they are announced by the devolved UK governments.

The new procedures will focus on a minimal-touch experience, ensuring stringent levels of hygiene and accounting for the ongoing need for social distancing.

OYO will also introduce a ‘Sanitised Stays’ tag that will be displayed on online property descriptions, indicating that staff are fully trained in the new processes and that the hotel has reached a high compliance level in implementing them.

With these new measures, OYO will offer reassurance to both guests and hotel staff that their safety and wellbeing is of the utmost importance.

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OYO held a webinar to introduce the new standard operating procedures to its existing partners. A further webinar is being planned which will be open to nonOYO owners facing similar challenges of safely and efficiently reopening in light of the specific considerations associated with operating smaller, independent hotels.

To enquire about participating, hotel owners should email uk.partners@oyorooms.com.

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“The ‘new normal’ that the hotel industry faces in the post-lockdown environment presents a real set of challenges for small, independent, neighbourhood hotels which generally operate with limited resources and budgets,” commented Rishabh Gupta, head of OYO UK & Europe. “OYO is working with our partners to introduce tailored solutions that balance excellent hygiene with cost efficiencies; utilising technology as well as practical steps to enable these valued hotels remain both attractive and viable.”

• Excess furniture will be removed from lobby areas to create extra space and discourage guests from using chairs and sofas; and markings will be placed on the floor to enable social distancing • Disinfected movables such as room keys and TV remote controls will be presented to guests inside ziplock bags; and bedrooms will also include a supply of polybags to be used by guests for dirty towels and used toiletries • Hotel staff are asked to refrain from handling guests’ luggage unless there is a particular need; and lifts should only be shared by one family / the occupants of one room at a time • Hotels are being supplied with posters containing important information such as Coronavirus symptoms and correct hand-washing techniques to put on display • Property managers are being encouraged to explore new ways of engaging with guests – for instance by video call if there is a repair and maintenance issue to report in the room • Upon check-out, guests will be sent an online payment link and asked to settle their bill online rather than by cash or card wherever possible • Hotels are asked to maintain stocks of hand sanitiser, masks and disposable gloves for the use of both staff and guests. OYO is supplying a vendor list and negotiating bulk pricing on these items wherever possible In addition to these procedures, OYO is currently developing the technology for app-based remote check-in, which will enable a hassle-free process with minimal contact between guests and staff. It is also exploring digital key boxes so guests can collect their key outside their room rather than at reception.

Rockliffe Hall To Welcome The Cook Islands Men’s International Rugby League Team For World Cup 2021

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Rockliffe Hall will be hosting the Cook Islands men’s international rugby league squad during the Rugby League World Cup in 2021.

Tees Valley Mayor, Ben Houchen, visited Rockliffe Hall on Wednesday 10th June for the announcement, along with Mowden Park’s Lee Rust and Darlington Borough Council’s Leader, Cllr Heather Scott. The event to reveal which teams will be based where, also marks 500 days until the start of the tournament.

The squad will stay at the resort in Hurworth, near Darlington, and will train at the town’s Mowden Park arena, while they compete in the seven-week tournament which starts in October 2021.

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Oliver Harvey Front of House

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It is hoped the event could give Tees Valley an economic boost of up to £8million, attracting tens of thousands of international rugby fans to the area. The Cook Islands is a self-governing country in the South Pacific Ocean made up of 15 islands.

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“I hope they are as excited to visit as we are to have them here!”

Middlesbrough’s Riverside Stadium will also host a game during the major international competition, with Rugby League World Cup expected to release the fixtures throughout July, with tickets available on pre-sale from September.

Jason Adams, Rockliffe Hall’s Managing Director, said: “It’s a pleasure to be involved in the Rugby League World Cup and we’re delighted to now find out that we’ll be hosting the Cook Islands. It’s been a challenging time for everybody so like Ben says, it’s great to have such a big event to look forward to next year. It will be the ideal opportunity for us to showcase our region and everything it has to offer. We look forward to welcoming the squad to Rockliffe Hall.”

Tees Valley Mayor Ben Houchen said: “I’m delighted to be welcoming the Cook Islands to our area for the duration of the tournament, where they’ll be able to take advantage of the exceptional facilities and venues that helped us win our hosting bid.

Jon Dutton, RLWC2021 Chief Executive, said: “Today marks another hugely exciting milestone on the road to Rugby League World Cup 2021 as we celebrate 500 days until the opening fixture at St James’ Park in October next year.

“As well as training and staying here, it will be fantastic to see the team out and about, engaging with our local communities and the next generation of fans to build a legacy of rugby league across Teesside, Darlington and Hartlepool. On top of this, I’m sure they, and our game, will draw thousands of fans from far and wide.

“Cook Islands’ story is a fantastic one, which I am sure will contribute to them becoming very popular with attendees in 2021. They have brought tremendous passion and vibrancy to rugby league already. As we know, the people of the North East are sports mad and some of the most welcoming in the country, so I am sure the whole of Tees Valley will be excited to adopt the Cook Islands squad as their own.

“In this difficult and unprecedented time, we need something to look forward to and 2021 is shaping up to be another fantastic year of events that show we’re punching above our weight. From the rescheduled Killers gig to the rugby league world cup fixture itself, we’re continuing to get noticed on a global scale.

“Our refreshed tournament identity and today’s nation base announcement can serve as an exciting reminder for the people of Tees Valley of what’s to come in 2021 as we continue to build momentum towards what promises to be the biggest and best Rugby League World Cup in history.”

Finalists for The Young National Chef of the Year Revealed Issue 12

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next winner we could never have predicted the situation we’d find ourselves in. However, one thing has remained the same throughout this crisis and that’s our determination to ensure that this competition goes ahead. We have been listening to the Government guidance throughout and safety remains our top priority whilst giving the industry reasons to celebrate. The Craft Guild of Chefs has been determined to support the young chef community throughout this crisis. By personally inviting each finalist to get involved we know we have an incredible list of chefs linedup. The brief will be fully revealed at the end of June, but it will have particular focus on sustainability as we team up with headline sponsor, Knorr Professional, and celebrate its inspiring Future 50 initiative.”

The Craft Guild of Chefs has revealed ten talented young chefs who have been selected to compete in the prestigious Young National Chef of the Year final this autumn.

Due to the ongoing situation with Covid19, the selection process has had to be tweaked for this year. Rather than some of the chefs gaining a top ten spot through a semi-final, head judge, Hrishikesh Desai and organiser of the competition, David Mulcahy have handpicked the finalists based on recommendations from industry experts. The final decision on the line-up has come from extensive research and guidance from other leading chef competitions or industry associations.

The criteria for the final will be announced at the end of June to give the finalists plenty of time to work hard in preparing for the competition, with the support of the wider industry. All finalists will be invited to an online webinar to chat to David and Hrishikesh about the competition and also to connect with each other.

The ten finalists are: • Nathan Lane, chef de partie, The Greenhouse, Dublin • Charlie Crote, junior sous chef, Allegra • Ieuan Andrew Davies, chef de partie, Manor House • Dervis Mustafa, demi chef de partie, Petrus • Jamaar Semper-House, junior sous chef, Lucknam Park Hotel (Restaurant Hywel Jones) • Harry Paynter-Roberts, commis chef, Moor Hall Restaurant with Rooms

CLH Digital

• • • •

Rebecca Mary Jackson, junior sous chef, Leila Lily's Eden Allsworth, demi chef de partie, Cliveden Hotel Sagar Massey, sous chef, Mar Hall Hotel, Golf & Spa Resort Jacob Gosselin, demi chef, Longueville Manor Hotel and Restaurant David Mulcahy, organiser of YNCOTY and Vice-President of the Craft Guild of Chefs said: “When we began planning the campaign to find our

Chair of Judges for YNCOTY, Hrishikesh Desai added: “Just looking at this list of chefs I know it’s going to be an exciting final. I’ll be challenging the young chefs to be creative and making sure that excellence still prevails this year, regardless of the changes to the format. The criteria will be engaging with the spotlight on produce, sustainability and skills. After a difficult 2020, I can’t wait to bring our judges together for a unique and memorable final.”

The cook-off will take place on Monday 7th September 2020 at Le Cordon Bleu, but the final will be aired as part of the new and exciting “Hospitality Unites” week on Tuesday 29th September. Chefs and supporters will be able to find out the winner on Wednesday 30th September with a live online announcement following the coverage of the National Chef of the Year competition.

BII Releases Results Of Its Membership Survey On Coronavirus Impact and Reopening The British Institute of Innkeeping (BII), has released the results of its second survey of over 8,500 members, the majority of whom are licensees of pubs.

The report gives a snapshot of the real challenges faced by licensees since pubs were ordered to close on 20th March 2020. Despite the extensive financial support from Government and the potential restarting of the hospitality sector next month, the reality for many licensees is that their businesses are teetering on the edge of survival, with 1 in 4 pubs saying that they will not be able to reopen in July if social distancing remains at 2m.

Chief Executive of the BII, Steven Alton commented: “We represent a diverse community of licensees and every one of their pubs face unique challenges.

Many pubs will struggle to open at all, having traditional pub environments not designed for social distancing. Whilst a number of other pubs have been able to diversify their businesses and offer takeaways, deliveries and other services to local customers, the majority have made very little money through these activities, but were keen to contribute to their communities during lockdown.

18% of our members have had no access to grants as they have rateable values of £51k and over. These pubs, whilst slightly larger venues, are often your

locals, who are really struggling to make ends meet during this lockdown.

If there is one common thread running through the results of the survey, it is the uncertainty that our members are facing wherever they turn at the moment. They need clarity and support both locally and nationally to enable them to balance the health and safety of their staff and customers, their livelihoods and future survival, whilst still delivering a great pub experience.

In addition to our own survey, we have been working in association with KAM Media, to conduct a research study into the future behaviours and attitudes of pub customers, which is a real concern to our members. We will be sharing “Return of the Pub” with our members next week, to give them an understanding of what their customers will expect from their pub experiences in these very different times.

Finally, we will continue to use our members’ voices to inform the Government Taskforce at BEIS on the challenges that pubs face, and to call on Government to recognise that our sector needs extraordinary support as we move to the next phase of reopening our pubs.”

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Sharp’s Brewery Takes Followers On A Virtual Gourmet Mini Break To Cornwall The desire for creativity and craft has never been greater as people embrace the opportunities of increased time, learning new skills as they pursue new, and reignited, passions in the current lockdown. With pubs and restaurants closed, and holiday travel to Cornwall postponed, the creative team at Sharp’s Brewery have launched a new podcast: Just Add Beer, a ‘five course beer flight of conversation’, that takes listeners on a gourmet mini break to Cornwall with some of the county’s top chefs.

The first episode, available on Spotify, Apple Podcasts and via the Sharp’s website, drops this week, with John Walton, Group Executive Chef for Paul Ainsworth, joining Sharp’s beer sommelier Ed Hughes on his culinary journey, with an accompanying recipe and matching beer list available online.

who has recently become Chef Patron, at Mahé, Paul Ainsworth’s new cookery school and chef’s table, in conversation. John reflects on his career whilst ‘flying the flag’ for Padstow, for Cornwall and for the Camel Estuary, home to the Doom Bar sandbank, along which Ed and John both grew up.

Within the ‘feast for the ears’ podcast, John and Ed discuss John’s Just Add Beer recipe: Doom Bar Mussels, made with Porthilly mussels, the beds for which can be overlooked from the Ainsworth’s pub, The Mariners, in Rock. Mussels are one of John’s favourite shellfish, and pairing this dish with beer takes them to a whole new level, forming a great centrepiece to any dinner table.

Sharp Brewery saw longstanding team members Rachel Williams and Ed Hughes writing and editing a Cornish collaborative cookbook ‘Just Add Beer.’ The book celebrates beer both as an ingredient and as a pairing for a variety of recipes, created alongside top chefs who either live and work in Cornwall or have strong links to the county.

Just Add Beer: the podcast brings the book to life giving listeners a behind-the-scenes insight into some of the chefs, exploring their passions, their inspiration and their personal journeys through successful careers, as well as a deeper-dive on each of their recipes and a few laughs on the way.

Upcoming episodes are set to feature Paul Ainsworth himself, his Head Chef at Number 6, Chris McClurg and many more from the Cook Book including Jude Kereama, Stephane Delourme and James Knappett. The podcast series can be found on the Sharp’s Brewery website at www.sharpsbrewery.co.uk.

In the inaugural 50-minute podcast Ed Hughes engages John Walton,

Drynks Ramp Up 0% NPD After Successful Visit to Dragons’ Den such as Peroni, San Miguel and Budweiser in terms of units sold, proving that consumers really do buy into those specialist, high quality NoLo brands.”

• Smashed Pale Ale is light and refreshing, a fusion of the traditional and modern. Caramel and hints of Toffee and finished with a modern American hop providing Tropical and Passionfruit notes. • Smashed Berry is a purple berry coloured sparkling fruit cider with a fruity, fresh, clean nose with hints of English cider. The taste is sharp and refreshing with a perfect balance of sweetness backed up with a strong forest fruit flavours followed by hints of English cider and a firm cider astringency to finish.

Fresh from their success on Dragons’ Den, Manchester alcohol-free craft brewery Drynks Unlimited is adding two new products to its Smashed range of 0% beers and ciders.

The independent British drinks business is expanding its Smashed portfolio with the addition of a new Smashed Pale Ale and the launch of its Smashed Berry cider in time for summer. Both drinks will be available in bottles and cans and will join three other truly AF drinks in the Smashed range; Smashed Cider, Smashed Citrus and Smashed Lager.

Richard Clark, Founder and MD of Drynks Unlimited said: “So much has happened since we appeared on Dragons’ Den in March. We launched Smashed in Booths and we’ve already overtaken big, established brands,

Sharp’s Brewery’s Beer Sommelier, Ed Hughes, says, “We know food and drink is a passion for many of our drinkers and we have worked hard over the years to champion how beer and food can be the perfect match, transforming perceptions of beer to be more than just a great pint. With our new Just Add Beer podcast we wanted to find a way to share this experience and offer drinkers, fans and foodies a new take on the podcast platform that would not only entertain, but educate and make life a little better during these unusual times.”

The current COVID-19 pandemic has presented an opportunity for alcohol-free brands to thrive as consumers look to refocus on their health and wellbeing. A third of people are drinking less alcohol since lockdown and this has created a buyers’ market where quality, innovation and excitement is being sought out.

Founder and MD of Drynks Unlimited, Richard Clark said: “Consumers are currently looking for quality alternatives to alcohol without having to sacrifice taste and experience. This is the perfect time to invest in NPD and build more differential choice that deliver genuine excitement.”

He adds: “We can, and are, driving genuine growth to the sector by offering quality drinks which suit a raft of different occasions; food, driving, work, health and sport.”

Drynks Unlimited own the only 0% brewery in the UK which uses pioneering cool vacuum distillation technology to produce alcohol free

drinks that taste so good you wouldn’t know there wasn’t any booze in them. The business invested in this because it delivers a quality taste experience that consumers crave.

Clark adds; “Our own consumer research shows that 49% of people have reduced the amount of alcohol they drank in the previous 12 months; this isn’t a trend that will suddenly go away when COVID-19 ends. All our drinks start life as real craft beer and cider (between 5% 5.7%) and they are gently dealcoholised which retains the DNA of the original drink. This pioneering process ensures we produce the best 0% drinks.”

Drynks Unlimited recently appeared on Dragons’ Den and received an offer from Sara Davies. Peter Jones stated; “I was quite surprised because I didn’t think it’d taste even close (to an alcoholic drink) but I’m quite surprised how close that is.” Deborah Meaden said: “That tastes…really good!”

The Smashed range uses the finest British ingredients to create authentic tasting beers and ciders and then the alcohol is gently removed in a low impact cool vacuumed environment which maintains the same bubbly, personality, character and flavour of the full alcohol version. All Smashed drinks are vegan, gluten free (where possible), low in sugar and contain less than 100 calories.

Smashed 330ml bottles and cans have a RRP of £1.99 and are available in Booths supermarket as well as online at www.drynks.co.uk, Zeroholic.co.uk, Drydrinker.com, and a range of local independent retailers across the UK. Check us out on www.drynks.co.uk and on social @drynkssocial

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CIDER - GET FRUITY AND “SAVOUR THE FLAVOUR” summer, have turned to innovation to drive cider sales all year round.

With all indications showing that cider will continue to grow in popularity, outlets should be ready to cater for that demand. Having said that and in common with many other drink categories there are periods when there is a natural surge in demand for example during the summer months, when weather is hot and during big sporting events. Illustrating this point perfectly the three biggest on trade draft cider occasions in 2018 with England’s football team’s quarter-final and semifinal matches in the World Cup, with spring and May bank holidays seeing the next biggest uplifts.

“I am Falling in love again with autumn, The smell of warm cider, I love autumn for so many reasons, I must admitThis is my favourite season” Charmaine J Forde It will come as no surprise that the appeal of cider is broader than ever, and in what is probably the drink sector’s fastest moving category in living memory, keeping up with trends in cider can sometimes prove to be a challenge even for the most experienced of operators.

Cider has played a major role so far this year in driving sales in pubs bars and restaurants, not only with mainstream ciders, but also with the meteoric rise of fruit ciders and the increasing popularity of premium and craft ciders.

“Cider has once again made a huge contribution to the on-trade retailers overall sales and we see no sign of this changing” said Matthew Langley, insight and innovation manager at Weston’s cider. “Outperformed only by spirits and soft drinks there were the equivalent of 10 million more pints of cider sold in the on trade over the past year, £516 million in total” “Even more encouragingly, value (+4%) has continued to grow ahead of volume (+1.9%) which signals how drinkers are continuing to trade up to more premium ciders, whilst new exclusive research reveals that the breadth of cider drinkers continues Cider and P is now w err y to widen. All these factors are o 1.94 billi rth clearly good news for the categoon to the ry’s long-term prospects," he on trade added Good weather and key sporting fixtures help to drive cider sales, however many producers report strong sales throughout the year, indicating that cider is no longer dependent on sunshine to get the tills ringing, and is now a “gift that keeps on giving” with sales strong throughout the autumn and winter months. Although fruit and craft brands are continuing to drive the growth of cider, there is still a place for the popular mainstream heavyweights on any bar or fridge.

Changing consumer trends reveal that as a nation while we may be drinking less, we are not necessarily spending less, preferring to pay more for good-quality brands that offer great taste. More than half of us enjoy a glass or two of cider, leading industry experts to predict that the category could be worth £3.6bn by 2021.

CIDER CATEGORY PERFORMANCE Cider has seen steady growth over the last five years – generating almost £2BN of revenue and enjoying 4% value growth annually– making it an incredibly important category for the on-trade all year round. Draught cider has experienced almost 9% annual value growth and now occupies 68% total value share, while packaged cider still holds an impressive 32% share.

With over 500,000 pints poured every day, mainstream apple accounts for over two thirds of all draught cider sales and should be the first cider tap on almost every bar, said Jerry Sheddon Category and Trade Markeing director at Heineken. “Many cider drinkers remain loyal to mainstream choices, shown through the average price per pint increase of 25p in cider versus 41p in lager. As apple cider is often a single tap environment, outlets that swap a mainstream cider for a premium option are in danger of alienating existing mainstream consumers. That said, premium outlets, such as the best high street bars offering ‘a bit of style’, should make their first tap a premium apple cider to cater to consumer demand and maximise revenues.”

Although the number of occasions in the on-trade has declined, consumers are treating themselves when they do go out and choosing more premium drinks.

Licensees of most outlet types (traditional community pubs, premium locals and high street bars) should offer a premium cider alongside mainstream options to encourage trade up. Premium apple cider is modern, craft-led and satisfies consumers looking to treat themselves to something special, while delivering 20p per pint additional revenue.

GETTING FRUITY While pear cider has enjoyed a steep decline in on trade sales (-25.8% in volume) and represents only 1.4% of on-trade cider volume sales fruit sales overall show and opposite trend, and impressively so. Fruit cider in the on-trade now represents 40% of all cider volume sold and is now worth an estimated £827 billion up 14.2% cider in volume and 15% in value, and Fruit wor th this is an accelerating trend where is now9 million . the pace of growth is increasing. £826 the

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a As such fruit ciders now enjoy a on tr distinctive presence in any bar and no longer confined to back bar fridges. The growth of fruit varieties in cider are also having an influential effect encouraging people to choose a particular cider over another drink, in fact 80% of people now say a new flavour of cider influences their purchasing decision.

Furthermore, fruit cider continues to bring more consumers to the category particularly women who now make up over 60% of fruit cider drinkers compared with 47% of all cider drinkers. Fruit cider is also bringing younger consumers into the category with half of fruit cider drinkers aged 18-34 compared with 36% of all cider drinkers. Matthew of Weston Cider added “we are predicting that fruit cider will account for almost half of all cider sales by 2023 if current growth continues at the same rate”.

Flavoured cider caters to consumers’ experimental and sweeter palates, and outlets who have added a flavoured cider tap to their bar are reaping the sales benefits, says Heinekens Jerry Sheddon: “In fact, 70% of the volume delivered by adding a flavoured cider is incremental to an outlet’s cider sales – an additional £340M to the on-trade. Strongbow Dark Fruit is the fastest growing and second biggest cider in the UK, accounting for seven in every eight pints of flavoured cider consumed in the on-trade, and caters to the Draft represe cider increasing consumer demand for nt fruity flavours and a sweeter taste, of all c s 74% id sold in er as half of pubs do not currently th on trad e range a flavoured cider, there is a e huge opportunity to do so in the marketplace.”

“Whilst varieties such as pear may be in decline, fruit cider has seen strong volume and value growth of over 10%3 throughout the last year, with millennials the main force behind this surge.

Currently, millennials make up half of the fruit cider audience, with 67% of those being female.”

Emmy Webster, Senior Marketing Manager, Showerings Cider Mill • Fruit cider will account for almost half of sales within five years • Low alcohol and alcohol free drinks are rising in credibility and acceptance • Value white ciderand pear cider are declining

SEASONALITY Traditionally, cider is seen as a refreshing summer drink and typically performs best in the summer months, and as autumn and winter approaches operators will be looking at ways to extend the selling period for cider, and good news is that cider has proved to be a consistent seller throughout the years. Cider manufacturers, long susceptible to the vagaries of British

Mallets is a premium cider brand that defies the traditional, “the core consumers are millennial’s, but when you look at mainstream drinkers there is a demographic split all the way from 18 right up to 55” says senior marketing manager at Brothers Drinks Emmy Webster . Mallets delivered with standout creative and an inventive characterful journey. Available in two flavours; Mallets Original cider is a medium dry apple, created with the juice of freshly pressed apples from the company’s orchards in Somerset. Mallets Dark Fruit is a refreshing blend of Somerset apple cider with natural blackcurrant and blackberry flavours.

“Just as with grape wine, cider uses acidity, tannins, sweetness and texture when matching with food. Cider is often carbonated and carbonation is very useful as it clears the palate and cuts through the texture and richness of food. Cider is a versatile drink that comes in a number of iterations such as single varieties, blends, still, sparkling, tannic, acidic, dry, sweet, and ultra-sweet. It is equally at home with casual dining as it is with fine dining. Just change the glassware - cider served in glasses that are increments of imperial pints suits bar snacks and pub grub but cider in wine glasses and snifters are an elegant choice for more formal dining. “ Most ciders in pubs are sweetened and easy drinking with low tannins, adds Jane Peyton: “They are also diluted with water to decrease the ABV to a sessionable strength. Consequently this reduces some of the power of the cider to cut through texture of food and it has to rely on high carbonation instead. What the sweetness does is act as a counterpoint to salty and savoury food, and it also acts as a foil to spicy food. “ These are some suggestions of popular pub dishes with easy drinking ciders that are likely to be found in pubs.

• Bangers & Mash pair well with medium dry ciders fruity, earthy character.

• Cheese Burger wand medium cider with sweetness to contrast with the savoury flavour of the food.

• Fish & Chips with a dry cider. The cider’s sharpness refreshes the palate.

• Vegetable Korma matched with a sweet cider to mellow the spiciness.

“For Mallets we were looking to get people from the younger demographic and then keep them on board so they can grow their loyalty with us. Appealing to everybody” added Emmy.

As the nights are becoming darker and in the coming weeks the temperature drops, many pubs and restaurants will be introducing warmer drinks to their menu.

Mulled cider is a popular autumn drink and a great addition to any drink’s menu as a premium serve, or as part of a winter cocktail list. Not only will this tap into general premiumisation and experience trends, it will also appeal to the vast amount of cider drinkers in the market. This is great news when creating seasonal drinks for the coming months as apples are traditionally an autumn fruit and naturally pair well with winter flavours such as cinnamon, nutmeg and clove.

Martin Thatcher managing director of cider maker Thatchers says erage The av outlet “cider is very much a year round e d a r on-t 57 pints drink but as the evenings drawing sells 51 bottles there is nothing better than enjoy& 1479 r each ing a warming mulled cider in the of cide ar ye bar. Having a branded urn on display ads theatre and customers are drawn in with the fruity and spicy aroma of mulled cider”.

HALLOWEEN FOR PUBS As Halloween is now the second largest occasion for pubs after New Year’s Eve, the month of October is the perfect time for operators to capitalise on the growing popularity swooping the UK, says Nicola Randall, Senior Marketing Manager, Brothers Drinks Co Ltd, “ It’s even estimated that throwing a Halloween party can increase incremental spend by 30%, when compared with the average late-night customer.”

“This year, consumers are looking for new and exciting experiences, of which a niche offering, as well as premium food and drink play a huge part. Operators looking to boost their sales during this festive period should be creative and experimental in order to attract both new and existing customers, providing something different to their competitors.“ For Halloween 2019, Brothers have created a host of Halloween themed cocktail recipes to help operators capitalise on consumers’ love of toffee apple. These recipes include ‘The Poison Apple’ a heady mixture of Brothers Toffee Apple Cider and Amaretto!

Brothers Toffee Apple Cider is a Halloween favourite for those looking for a premium cider for their guests, particularly those aged 18 to 34, offering a unique taste, not available anywhere else in the market. A quality blend of cream soda and smouldering toffee, Brothers Toffee Apple is available in 500ml bottles and has an ABV of 4%.

CIDER & FOOD MATCHING Mention to a drinker that grape wine is a good match for food and they would most likely say ‘Of course it is’.

However cider is also a fantastic match for food, not least says drinks educator Jane Peyton founder of School of Booze, because it contains acidity and tannins.

Cider is excellent with cheese especially strong cheddars, but creamy cheeses and Camembert work well too. Sweet ciders on the other hand contrast beautifully with blue cheeses while dry ciders go well with goat or sheep milk cheeses. A sweet cider also matches very well with spicy curries and Asian food and aid in cutting through the spiciness and heat.

Seafood is another cuisine that goes well with dry cider, and works as well with seafood as white wine. Oysters, oily fish and light fish compliments the dryness of cider.

Suggesting a cider match for food in a pub gives a point of difference and can help to increase sales. Wassail to that!

DID YOU KNOW? The history of hot mulled cider bears remarkable similarities to the old pagan tradition called Wassailing. The word ‘wassail’ comes from the AngloSaxon phrase ‘waes hael’, which means ‘good health’. The wassail was a drink made of mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg and sugar.

TOP TIPS 1. Ensure the first cider tap on your bar is a mainstream apple cider, as it accounts for over two thirds of all draught sales and delivers strong throughputs. Only the most upmarket outlets should start their range with a premium cider, for example Strongbow Cloudy Apple and Orchard Thieves, without fear of alienating consumers.

2. Avoid removing mainstream cider in favour of premium cider – you’ll lose loyal drinkers and significant volume sales. Stock mainstream favourites, such as Strongbow Original, which accounts for two thirds of all cider poured and is quite literally worth its weight in gold.

3. Capitalise on consumer demand for fruity flavours and a sweeter taste in cider, by stocking the right range of mainstream and premium flavoured ciders, for example Strongbow Dark Fruit and Old Mout.

4. Consider offering both mainstream and premium apple and flavoured ciders on draught to appeal to a wide variety of consumer tastes and boost volume and value sales. Independent data has shown that pubs and bars stocking Strongbow Original and Strongbow Dark Fruit alongside each other will experience a rate of sale increase of a staggering 44% – the equivalent of selling an additional 62 pints a week.

5. Don’t forget packaged cider! 30% of cider sales is packaged and cider drinkers are format loyal4, so it’s key to range packaged cider options to meet the needs of all your consumers. Mainstream apple accounts for over a third of packaged cider ; mainstream flavoured tends to focus on better-known berry options, while premium flavoured accounts for 60% of all packaged cider and delivers on an exotic variety of flavour choices.

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Staff Uniforms - When Style Matters "If you can’t be better than your competition, just dress better." for 3.2 million jobs at the end of 2017 through direct employment and 2.8 million indirectly. The total turnover of all businesses in the hospitality industry reached £98 billion in 2017, up from £92 billion in 2016. The sector contributed £39bn in gross tax receipts, £18bn in exports and £10bn in business investment. In simple terms the hospitality sector is big business, with, various departments, employing different staff for different job functions all with different levels of seniority, requiring different workwear/uniform requirements.

Winning the confidence of the public as the hospitality and licensed on-trade sector moves out of lockdown will be the crucial in deciding factor between success and failure. Competition has always been fierce, but with the sector being closed for the past three months it is going to be even fiercer!

And the battle will be twofold, gaining the confidence and trust of the public after the turmoil and devastation Covid-19 has caused to the hospitality and on trade, and also the battle with your competitors. If you don't win confidence and trust you can be sure your competitors will!

Image and professionalism are your allies! And there's no better way to create a first impression than looking tailored, clean, smart, presentable and professional.

Yes food and drink, the quality of your decor the ambience of your premises are all up there however, whether you serve mainstream beverages or premium, or traditional food to “top notch “fine dining if your staff don't look the part then your efforts are wasted!

For those involved in the on trade/hospitality industry, a well thought out staff uniform can help create a professional and lasting impression for both customers and employees, and, comes to first impressions, appearances make a big difference. This is particularly true in the hospitality and on trade sector. Pubs, hotels, bars and restaurants all know that uniforms can have a big impact on customers. Staff uniforms will strengthen your businesses identity and project an image of professionalism, efficiency cleanliness and will also boost staff morale.

Although the sector is not without its issues, it is still UK’s third largest employment sector and accounted

The brands department at catering and hospitality supplier Nisbit’s said: “Clothing is an important way to signify your brand values to customers.

Ensuring all staff are kitted out in uniform and workwear that fits the look and feel of your service whilst being comfortable and fit for purpose can be a challenge, but it’s certainly time well spent. Whether you’re aiming for cool and casual, or sleek and sophisticated, dressing your staff appropriately can also instill a sense of pride. Much like footballers wearing their team shirts, a uniform can unite staff and give them a sense of purpose – vital if they are to portray your organisation in a positive light” One of the unique selling points in the independent sector of the hospitality industry is identity! Whether you are a pub hotel or restaurant owner you will have that individuality that the chain sector does not have, which can also be reflected in your staff uniforms. Don’t for a moment think people are only concerned about the comfort, service, and quality of the food and drink they are receiving. they want to be able to identify staff and see standards of professionalism, in fact, according to a study 79% of people believe that how you dress at work affects people’s perceptions. In simple terms uniforms are in fashion, and can significantly enhance your business in a variety of ways:

• CREATING AN ATTRACTIVE IMAGE FOR YOUR BUSINESS. Selecting appropriate employee uniforms can create a positive impression on the customer and contribute to projecting the corporate image. A uniform can give your employees a professional appearance that can enhance your company’s image in the eyes of customers. With a consistent, recognisable uniform, the service you deliver could be faster leading to satisfied

customers!! Having workers wear uniforms can also make them more conscious of their actions while they’re serving customers, as they’re clearly tied to the brand, and therefore provide a better level of customer service. Adding finishing touches such as name tags to a uniform can also give both your customers and staff a more personalised experience.

• MAKE YOUR EMPLOYEES FEEL THAT THEY ARE PART OF A TEAM. Having a workforce that is neatly dressed in company clothing will create an environment that operates around company values, and can foster a sense of pride in their jobs and your company. In fact, 56% of workers feel more professional in uniform, and 54% say team morale is higher when everyone is smartly dressed. These factors can all result in happier staff which will reflect in the service they deliver to your customers • SHOWCASING YOUR BRAND. Over time uniforms can become part of the company’s branding. When employees wear uniforms displaying company colors and logos they help distinguish their business from competitors in the fields they serve.

• PROTECT YOUR WORKERS. Safety is important when it comes to uniforms as well. Making sure all your employees are compliant with the environment around them helps with wearer safety, for example, fire resistant and hi-visibility clothing.

• IMPROVE SECURITY. Specific Uniforms can help identify who belongs in what work areas and help keep work environments safe by distinguishing who belongs where.

prepare, thus making a negative impact on a customer’s dining experience.

Professionalism is a varied aspect that differs depending on the operator. However, it is a universal truth that the condition of the apparel worn by staff represents their brand. If a restaurant chef is spotted wearing stained jeans and a tattered shirt whilst working, it gives off the impression that the restaurant doesn’t enforce policies that chefs maintain a clean and professional appearance. That impression made from a lack of professionalism and hygiene translates to the question “if they don’t put effort into their uniform, what chance is there they’ll put effort into our food?”. In turn, this will damage the operator’s long-term reputation and its ability to bring in revenue.

AND WHY IS IT THE SAME FOR FRONT OF HOUSE STAFF? The importance for staff to wear a uniform in hospitality and the on-trade is equal to that of chefs wearing the proper workwear in the kitchen. Arguably, front of house uniform for waiting staff is more critical as it is visible to customers and will have a greater impact on their perception and overall customer experience; but the increasing popularity of open kitchens means that chefs are now also often on show, making it more important than ever to get workwear right. With a trend for brighter colours and more comfortable fabrics it seems that uniforms and work wear are now a lot less formal.

WHY IS IT IMPORTANT FOR BACK OF HOUSE STAFF TO WEAR THE RIGHT KIT IN THE KITCHEN? The importance of wearing the correct attire in the kitchen comes down to three key aspects: hygiene, comfort and professionalism.

Uniform accesories such as gloves, hats and hairnets prevent contaminants such dirt and hairs coming into contact with any of the food. Without the proper kit that enables mandatory hygiene maintenance during food preparation, the risk of spreading disease and even allergens are much greater.

Long shifts in a high temperature environment require the ideal uniform sized correctly and made of materials that are not only comfortable but won’t irritate the skin after long use, as well as being loose enough to provide proper aeration. Not only can uncomfortable workwear be harmful to workers over a long period, but this discomfort may also draw focus away from their work, affecting the overall quality of the food they

A staff member putting on a freshly cleaned uniform opposed to their street clothes is much more hygienically sound. If waiting staff have been at college or another job during the day before an evening shift, the clothes they’ve worn may have picked up all sorts of bacteria and potential viruses over the course of the day. Customers understand this, making a front-ofhouse staff member’s first impression all the more important.

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Staff Uniforms - When Style Matters "Elegance is not about being noticed, it's about being remembered."

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leading edge in excellence which enables us to provide a comprehensive portfolio of workwear and uniforms, including bundle offers”!

Style Uniforms believe that customer relations are hugely important in the hospitality sector.

TIPS TO HELP YOU PICK THE PERFECT UNIFORM FOR YOUR STAFF

Manager Peter Morris says: "We've just returned from a massive hospitality exhibition, The Restaurant Show, held each autumn at Olympia, London. Because we're a British clothing designer and manufacturer, we really value the opportunity to meet face-to-face with our existing UK suppliers and returning customers. It's always great to see new faces, too, and our exhibition stand always attracts a wide range of fresh clientele from around the country.

"Over the past twenty years Style Uniforms have developed an end-to-end service that we're proud of.

From stylish front-of-house garments where first impressions really do matter, to durable functional clothing manufactured to withstand the daily grind, our focus is to provide the highest quality uniforms for any given budget. Whether creating a fully original bespoke collection, or supplying standard off-the-shelf clothing with branding, our experienced team makes dressing any workforce a simple hassle-free process. Ultimately, our presence at live exhibitions is a chance to engage with people; it's a real world experience - an extension of the products and services available at our online home, styleuniforms.co.uk. Our Sheffield headquarters houses design and manufacture all under one roof, from where we guarantee leading UK innovation, craftsmanship and quality. Partnering with our sister company - technical clothing specialist, KIT Design we're proud to offer UK businesses a high quality home-grown service."

UK manufacturers & importers of hospitality uniforms and foodservice equipment Bonchef have been supplying workwear to the hospitality sector since 1979, managing director Nauman Butt says; “The

Bonchef global team is actively involved in the development from inception to production of all the fabrics in our innovative range. Our Pakistan factory is a centre of excellence where we combine experience with technological advancement to produce quality uniforms. Bonchef today, is still owned by the Butt family and very proud to trade as a family business. We pride ourselves on our friendly and efficient service and will always do our best for all our customers. Our business is reliant upon the strength of our customers and the relationships we have forged with them over the years.

We are confident there is no finer collection to satisfy your requirements. A one-stop solution to all your uniform and catering equipment needs.”

Axent Embroidery Ltd has been providing promotional uniforms and workwear for the past 37 years, manager Tom Stainer said: “ we provide specialised inhouse printing and embroidery services for pubs bars hotels and restaurants nationally and insured exceptional levels of satisfaction and customer loyalty is at the forefront of our business. Just one example of this is the provision of a fully embroidered proof as part of any new logo setup. We are blessed with a combination of friendly, highly trained staff, together with the knowledge gained from being one of the first computerised embroidery companies in the UK, has given Axent the

Choosing the correct uniform for your business is a big investment and something that will require a lot of thought before you make a decision, so, how can you make sure you make the right decision when planning a new work uniform? To help, Alex Grace, Managing Director of personalised clothing retailer Banana Moon, has some hints and tips for businesses on how to make the right choices when picking a work uniform.

• COLOUR IS KEY: Colour can play a major role in how your business is perceived, so it is important to get it right. Start by thinking about your company’s logo and brand colours, but if you don’t think your logo colors would work then the next step is to think more about the image certain colours project. If your team wear all black for example then they may project authority, while lighter colours can give a calmer and cleaner image. Ask yourself what you want people to think and feel when they see your team in uniform and use this as your guide. Even if you don’t believe your logo colours will work as the base colour of your uniform, choosing safer base colours for the uniform can allow you to use the colours in your logo and branding to really make your uniform stand out, and will ensure your brand is at the forefront when your staff interact with customers and clients.

• COMFORT OVER STYLE: When it comes to choosing a uniform, comfort should always be a priority, so it’s vital you carefully consider what tasks your staff will be carrying out while at work. Working in restaurants, for example, often requires physical work and long hours in a hot environment, so ensuring you pick the correct colours and fabrics is essential. Try choosing darker colours for tops and t-shirts as these tend to hide sweat more easily, and pick breathable fabrics such as lightweight cottons or more technical wicking polyester to make clothes more comfortable to wear. Not only will this help your employees look more presentable, but it can aid job satisfaction if workers feel comfortable in their uniform this can only have a positive effect on their happiness in the workplace.

• FIT FOR PURPOSE: Buying uniforms for a team is an expensive task, and as such it’s one that business owners will not want to do on a regular basis. To ensure your uni-

form stands the test of time, increase longevity by selecting materials that will hold up over constant wearing, washing and activity, ensuring you give each staff member more than one uniform so items get worn out by washing and wear and tear less quickly. It also helps to order uniforms in bulk to get the best deal from suppliers. If you are personalising items with brand names and logos, most suppliers will give you a discount on bulk orders, meaning you can save money upfront and will need to order new uniforms less frequently, saving you time and money.

CONCLUSION If the employee feels comfortable in his working clothes, the chances are that he will eventually perform to his full potential and exceed future guests expectations.

Having the proper attire not only helps the employee's comfort but motivates him as it allows the employee to feel fully integrated and proud to represent the values for whom the employee is working for.

Staff uniforms are a great way to establish a team mentality among your staff. It’s a visual reminder that everyone is striving for the same goal. Create and uphold a clear uniform policy that emphasizes professionalism and cleanliness. Your guests will appreciate it!

www.bonchef.co.uk www.styleuniforms.co.uk www.kitdesignworks.co.uk www.AxentEmbroidery.com

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Tequila- Made for Sipping, Not Just Slamming PREMIUMISATION & “TERROIR”

What is notable about the rise of the tequila category is the rapid pace of premiumisation. Jose Luis Hermoso, IWSR research Director explains why the premiumisation process is happening so quickly: “Unlike Cognac or Scotch, where premium segments are well established due to ageing legislations and trade bodies’ standards, tequila is pretty new to offering premium alternatives.” Consequently, there are gaps in the higher end of the tequila market to be exploited.

Hermoso gives credit to the role that Patrón Tequila has played in stimulating the rise of top end tequilas.

Following Patrón’s lead, market leaders in the spirits sector have shifted their strategies in the hope of replicating the same results in the tequila category.

The tequila category is growing rapidly with an increasing demand across most markets globally, says Matthew Sykes, Senior Director of International Marketing for Patrón Spirits International: “Innovation through new products within the portfolio are key to both pique the interest of consumers and trade but

“Drinking tequila is more about the journey than the destination.”

RAINBOW ROWELL Few spirits are as shrouded in myth and steeped in mystique as tequila, and for good reason. This subtle, sophisticated, spicy and instantly recognizable Mexican spirit has been around for centuries, which is plenty of time for a few good tall tales to surface.

And, the good news is, there are more ways to enjoy tequila, its not just a one hit slammer with lime and salt! Time has long since moved on from the tired old rhyme “one tequila, two tequila, three tequila, floor”. Thankfully following years of innovation, education, creativity and clever marketing, a new generation is appreciating this spirit in a completely new way. Out with the tequila shot glasses rimmed with salt, in with glasses with two-finger measures intended to be sipped and savoured. Modern tequila distillers have taken a page from whiskey and bourbon makers and are imbuing more wood and flavour characteristics by aging their expressions for longer periods.

BLANCO –Un-aged and bottled within two months of distillation

HISTORY

Two additional categories seen include:

The history of tequila began with the Aztec people making a fermented beverage from the agave plant which they called octli (later and more popularly called pulque), and the origins can be traced back to between 200-300 A.D.

JOVEN OR ORO– mixture of Blanco and Reposado tequilas

In the 16th century Spanish conquistadores invaded Mexico and “were not too impressed” with the fermented beverage so set about experimenting to make wine from native plants, and discovered that fermented agave could be distilled to produce what was called at the time “Vino de Mezcal” or “Mezcal wine” named after the plant from which it was made.

The Spanish introduced distillation to Mexico, and it is likely that they were distilling something very similar to what is now recognised as tequila within 10 years of their arrival in Mexico.

Jumping forward to 1902 tequila acquired its official definition, distinctive from other agave -based spirits which continue to be referred to as “mezcal”.

In a move to take ownership of the term “tequila,”

While it is still popular as a shot accompanied by a wedge of lime, Tequila has taken on a new mantle as a spirit to be sipped and savoured rather than consumed in record time, and operators should recognize the category needs to shake off the perception that its chief consumption occasion is as a cheap ‘shooter’ on a night out. Evidence shows that changing attitudes to alcohol among younger drinkers are making the concept of ‘shots’ increasingly dated.

Tequila is now the must-stock spirit in the UK's most popular bars where it is used as a base for a range of cocktails, as well as being drunk straight as a sipping experience.

also to reinforce the quality of the core range. It is also an opportunity to continually trade consumers up into products within the portfolio that are even more special and unique.”

“Consumers are looking to try new things and experiences, through brands that deliver both quality and a story. Super premium tequila is establishing itself alongside spirits and liqueurs commonly perceived as more sophisticated and complex, such as gin, cognac and whisky and as such there are a lot of opportunities that can be unlocked within the category.”

“Over the years, the evolution of Super Premium Tequila has seen a shift in perception from the stereotypical shot with lime and salt to a more premium serve that can be sipped, in cocktails or as a long drink. This shift is testament to the growth of the category internationally and the willingness of consumers and trade to be more adventurous once they are armed with the right information and inspiration”

The three main categories of Tequila are:

“Like champagne, cognac, and some fine wines, tequila can only be produced incognac, five regions Mexico— Like champagne, and somein fine wines, tequila Guanajuato, can only be produced inMichoacán, five regions in Nayarit, Mexico— Guanajuato,Tamaulipas, Michoacán, Nayarit, andTamaulipas, Jalisco.”and Jalisco.

Outside of the US and Mexico, sales of tequila are increasing, in recent years tequila sales in the on and off trade rose by over 37% to over £180 million. Miles Beale of the Wine Spirit Trade Association (WSTA) : “the trend is moving away from shots and strongly towards high-quality cocktail combinations and increasingly sophisticated sipping products”.

According to the country's top bartenders Tequila is not only a growing trend but is also being consumed in a completely different way.

the Mexican government declared the term as its intellectual property in 1974. This made it necessary for tequila to be made and aged in certain areas of Mexico, and it also made it illegal for other countries to produce or sell their own “tequila.” The Tequila Regulatory Council was additionally created to ensure quality and promote the culture surrounding the spirit.

• Tequila is made from the weber blue agave plant. Other Mexican spirits, like mezcal, are from other varieties of the cactus-like plant.

• There are two types of tequila, 100 per cent agave or mixtos. The latter has 51 per cent agave sugar with the other 49 per cent coming from grain or sugarcane, giving them a more subtle flavour.

• Tequila is made from the blue agave plant.

• Tequila can be aged for years, and the older it is the darker it is.

• Mexicans sip tequila over ice as Europeans enjoy a whisky or rum. It's also delicious in cocktails with a national favourite being the 'Paloma', tequila mixed with pink grapefruit juice.

• There are over 3,500 different registered Tequila brands but less than 150 distilleries in Mexico.

• A weber blue agave plant has to be 6-8 years old before it can be harvested.

• Tequila is the only spirit in the world that you can make synthetic diamonds from.

The three main categories of Tequila are:

ing the frame gets a bit thicker every time . The message is that the picture of the agave plant should always stay the focal point in the taste of a good aged tequila and that the wooden frame should always compliment the picture and never obstruct it.”

REPOSADO– Aged between two-twelve months in barrels ANEJO– Aged between 1-3 years in small oak barrels

Sophie Bratt, formerly Bar Manager at Harvey Nichols, OXO Tower, now at Aqua restaurant Group said: "Agave spirits - especially Tequila - are now being acknowledged and accepted more widely as a crafted product with a plethora of rich flavours. It is these rich natural flavours that the production and ageing of the product impart that allow bartenders to create sophisticaed drinks which in the past would have been resigned to whisky and gin bases, opening up the world of Tequila drinks.

"I believe that attitudes to drinking have changed through knowledge - we drink to enjoy, taste and savour excellence. When guests tell me they don't like tequila, it's almost like a mission as I believe there is a Tequila/Tequila drink for everyone”!

EXTRA ANEJO – Aged 3-5 years in oak barrels

“WHERE MEXICAN TRADITION MEETS BRITISH SOPHISTICATION”

In recent years the industry has been quietly and confidently talking about the potential of tequila and extolling it as the “next big thing”. While gin has been the main driver in spirit sales in recent years, tequila is quietly and steadily grabbing its share of the market. In fact, tequila sells more in the UK On-Trade than malt whisky or flavoured vodka and, as outlets are appreciating its potential it is now getting the prominence behind the bar that it deserves with larger, richer more intense ranges being stocked.

Capitalising on the U.K.’s taste for super premium tequilas, friends Paul and Nav decided, after working with Agave for over 16 years, that it was time to create their own, very special range of Tequilas. VIVIR Tequila has taken the friends 3 years to perfect and is the first independent premium British Tequila brand with a whole range. “The spirits have been specially crafted to help change perceptions in the UK of what Tequila can be – no longer should it be seen as a drink that needs to be washed down with salt and lime.” Said Paul

Interestingly, Hollywood heartthrob George Clooney cashed in when he sold tequila company Casamigos he co-founded to Diageo in 2017, it was reported that the actor pocketed a cool US$173 million (£136m) from the deal in the 12 months afterwards. This made him the highest-paid actor of 2018, despite not having appeared in a single film! (nice work if you can get it)!

Results from drinks analysts IWSR show that the global market for tequila remains on a strong upward curve.

Last year, volumes increased by 5% and value by as much as 11%. However, the challenge for the tequila industry will be to break out of its US and Mexican heartlands, which five years ago accounted for 83% of consumption and now make up nearly 85% of worldwide sales.

Recognising not only the environmental factors for tequila production, but also the distinctive and characteristic flavours and aromas of tequila imparts, Shona Daly, marketing manager at Lighthouse bBands says : “ A few years ago, I attended a Villa Lobos tequila masterclass in London by legendary master distiller Carlos Camarena. Listening to Camarena talking about the influence of location, in the taste of 100% agave tequila I realised that tequila was the only spirits category that had as much ‘terroir’ as a good wine. “

“With our on-the-ground educational, activational and financial support - VIVIR Tequila has been embraced by both the on and off trade and has become one of the fastest growing independent spirits in the UK. We even became the first Tequila to ever win Gold Awards at the Great Taste Awards for their whole range – cementing their status as one of the best producers out there” added Paul

“The similarity with wine doesn’t stop with terroir but also extends to barrel ageing, where a good aged tequila will show integrated oak flavours which doesn’t overpower the taste of the tequila, a bit like a good barrel aged red wine. Camarena further explained that the best way to describe his Villa Lobos tequila range Blanco, Reposado (12 months aged), Anejo (2 years aged) and Extra Anejo (4 years aged) – was by using his framed picture analogy.”

“For him his Blanco is like going to his agave field and taking a picture of ripe agave plant and then hanging that unframed picture on his wall. In a good Blanco you should taste the ‘unframed’ raw, slightly sweet agave flavours and for his Reposado, Anejo and Extra Anejo aged tequilas he takes his agave picture and adds a wooden frame around the picture and with extra age-

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Tequila- Made for Sipping, Not Just Slamming spirit has such a rich history and tradition that consumers are only just starting to learn about.

The survey, which was published by Patrón Tequila, found that despite Tequila’s association with shot culture, more and more drinkers are selecting cocktails and slow sipping Tequila serves.

Villa Lobos Cocktail HIGH NOON • 35ml Villa Lobos Blanco • 25ml Choya Yuzu

www.vivirtequila.com www.lighthousebrands.co.uk www.patrontequila.com www.emporiabrands.com

COCKTAILS The key, according to IWSR to gentrifying the tequila category is through the public’s interest in cocktails.

Classic cocktails like the Margarita, The Negroni and of course the Tequila Sunrise will prompt drinkers to reevaluate tequila and view it as a high-end ingredient in some of their favourite cocktails as opposed to a lowpriced ‘shot’ at parties.

Patrón tequila released data showing that more than half of UK drinkers are more likely to order tequila cocktails over a tequila shot.

The research involved 2000 drinkers in the UK, with 65% saying they always consume tequila in cocktails and 41.7% said tequila is best enjoyed in a variety of serves.

However just 23% of drinkers knew how tequila is made and only 10% understood that aged tequila can have a similar colour to whisky.

London’s Tequila and Mezcal Fest founder, Eduardo Gomez, said: “It’s no surprise to see cocktail culture is flourishing. Tequila has come a long way over the past few years, in the UK and globally.

“Tequilas like Patrón are leading the way on showing premium expressions and how they mix well in a wide array of drinks, from the Tequila & Tonic, to the iconic Paloma and even as an alternative to whisky in the Old Fashioned.

“Knowledge of tequila is a bigger challenge as the

In the western Mexico town of tequila, there is a small, non-descript cantina called La Capillahome of the Batanga, a simple drink created in the 1950s by Don Javier Delgado Corona, the bar’s owner The Batanga is simple: nothing more than tequila, coke and fresh lime juice, served in a tall glass with a salted rim.

But as Don Javier will tell you, its flavour isn’t only in the ingredients-it’s the big knife, which he uses to stir the cocktail-that’s the secret to a perfect Batanga.

• 20ml Briotett Fruits de la Passion • 10ml Sugar Syrup • Topped with Tonic and 4 dashes of orange bitters A story of a generation spanning alliance between two families, the Camarenas and the Sklars, respectively tequileros and spirits producers and importers, since the mid 1800’s. Between them, they bring 10 generations of tradition and heritage to their work.

Tequila Villa Lobos is made by one of the Worlds most respected and trusted authorities on tequila, the Camarena family.

Carlos Camarena and Dale Sklar - both sons of fathers, grandfathers & even great grandfathers who spent their lives in the spirits business and learned almost all from them - unite their families to create this unique, soft, gentle tequila. It is 100% hand made from harvest to bottling, following the oldfashioned methods used since 1937. The 100% blue agaves entirely grown on the Camarena family plantations in Los Altos, only the very finest plants with the highest fructose level are used. The Blanco is uniquely kept in steel tanks for at least 6 months to enhance flavours and smoothness. Then Reposado, Añejo, Extra- Añejo, 10 years old are transferred into American oak barrels, previously used for Bourbon maturation.

Villa Lobos is a handcrafted tequila made with passion and care in the traditional way; the fragrant agave flavours and incredible smoothness are a testament to the skill of the maker.