CLH Digital - Issue #13

Issue 13

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CLHNews

Beer and Pub Businesses Demand a Reopening Date for ALL Pubs by TODAY, as Sector Hits Crisis Point

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Chief Executives of leading brewers and pub operators have this week written to Prime Minister Boris Johnson demanding that he confirms by TODAY, Friday 19th June exactly when all pubs will be able to reopen.

The companies include international, regional, family and independent brewers, as well and national and regional pub operators who collectively brew 90% of the beer in Britain and own 20,000 of its pubs.

They say the sector has reached crisis point and

needs a definitive date by this Friday on when exactly all pubs can reopen, so they can get their pubs ready and ensure breweries are able to brew fresh draught beer for them.

The demand comes on top of yesterday’s announcement by Chief Operating Officer Dermot King of pub group Oakman’s that they have run out of patience with the government and that they will reopen their pubs and said to the public on July 4. (See page 3.)

certainty of an opening date by today many businesses in the sector will be forced to cut costs to ensure their survival through the extended period of financial uncertainty. This could result in hundreds of thousands of job losses and permanent pub closures.

The stark news comes as the British Beer & Pub Association reveals today that pub and brewery businesses are burning through £100 million every month in cash whilst they remain closed.

The letter to the government states that without

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CLH Digital

Issue 13

Editor's Viewpoint

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

Welcome to CLH Digital, Issue 13.

It has been announced today, as I write this, that the UK debt is now bigger than the entire UK economy. In May we borrowed £55.2bn, nine times higher than May last year, sending total government debt surging to £1.95trn, exceeding the size of the economy for the first time in over than 50 years.

EDITOR

Peter Adams

And that is just for the month of May. I suspect June will be equally as bad. All this while the UK’s 3rd largest employer employing 3.2 million people and turning over £130 billion a year - remains closed for business!

Regular readers to this column (and I do hope you are out there) will know I have been a vociferous opponent to the lockdown of the hospitality sector. We all have our own opinions and mine is just that, but we should have adapted the Swedish model and remained open!

A week or two back we were contacted by an independent operator who wanted to discuss the possibility of “opening and be damned”. It was just an informal chat and great to speak with him, but I was rather concerned at the consequences that may ensue. Loss of licence, not being covered by insurance, criminal charge, potential litigation from customers and/or staff.

We tend to clamp down on individuals to make an example and I did fear that may have been the case here.

What a difference a week makes! I will take this opportunity to offer my congratulations and support to Oakman’s Chief Operating Officer Dermot King, who announced yesterday that they are preparing to serve drinks and food on their premises again.

He said “We will be opening on July 4, despite the lack of clarity given to the hospitality sector by the Government. We cannot wait any longer and won’t change our plans unless the Prime Minister intervenes.”

A most welcome well done! This sends a clear message and challenge to the government.

It’s time to get off the fence. The handling of this crisis for the hospitality sector has been nothing but a disaster. Dermot King finds his company stuck between a rock and a hard place and he is completely correct when he says, "We can hang around and definitely go bust, or open and see if they destroy us."

His challenge to the government comes at exactly the same time the Chief Executives of leading brewers and pub operators wrote to Prime Minister Boris Johnson demanding that he confirms by today (Friday 19th June) exactly when all pubs will be able to reopen.

These are people and businesses who have “played by the rules”, and where has it got them? Facing financial Armageddon!

I was not the least bit surprised when I saw figures revealed by the British Beer & Pub Association that pub and brewery businesses are burning through £100 million every month in cash whilst they remain closed.

As a publisher to the sector for over 25 years we too face the same financial Armageddon.

Our business totally dependent on a vibrant hospitality and on trade business every day they lose trade we trade and enough is enough.

I have delayed writing this until the very last moment to see if the government came up with a response to Dermot King’s challenge and the letter sent by the country’s leading pub groups and brewers. Alas no, the government have not responded - which is outrageous.

It is not only the sector that is desperate to open. The public are looking forward to enjoying the one thing we do best hospitality.

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I do hope that the sector now stands its ground we are absolutely delighted to lend as much possibly can in coming weeks. I very much hope will be standing in a pub on July 4 enjoying a drink and looking forward to a meal in my favourite Italian restaurant!

@CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

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!

David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche

Visit our website for our “Staycation-Your Country Need You” Poster available to download. Only the hospitality sector can put some cheer back into the country, showcasing the wonderful diverse vibrant UK!

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Issue 13

CLH Digital

3

Beer and Pub Businesses Demand a Reopening Date for ALL Pubs by TODAY, as Sector Hits Crisis Point (...Continued from front cover.)

New figures also revealed by the trade association today show that unless pubs can re-open from 4th July as indicated in the Government’s roadmap for economic recovery, changes to the Job Retention Scheme will cost pubs a further £120 million.

These costs, the trade association says, could tip many pubs over the edge unless they are given clarity and confidence on when exactly they can reopen. Without a clear and definitive date from the Government, many pub businesses will have no choice but to start cutting costs to survive. This would result in hundreds of thousands of job losses and permanent closures of pubs in local communities across the UK. Britain’s pub businesses and publicans are desperate to welcome pub goers back into their pubs and have been working hard to prepare for reopening for 4th July, whilst working with the Government on guidance for reopening, but it is vital that they have more certainty around what that date actually represents. They are having to commit millions of pounds preparing their staff and venues for reopening, and to ensure customers are confident to return to them, despite a lack of confirmed guidance from the Government for them to follow.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Britain’s 47,000 pubs and 2,000 brewers have reached a critical moment and need a definitive date on when pubs can reopen.

“Our sector is burning through £100 million a month just trying to survive with no cash coming in. That is simply not sustainable. We need a date now to give us confidence and clarity on when we will reopen.

“Without a confirmed date for reopening, our sector is going to have to make some big decisions this week on furloughed staff and when reopening is feasible, with a further wave of redundancies likely.

Hundreds of thousands of jobs could be lost.

“Our message to the Prime Minister is clear: stop keeping our sector in limbo. Give us the clear date we need for reopening, so our great British pubs can be ready to return and support our communities and the economy once more. The livelihoods of hundreds of thousands of publicans and pub and brewery employees in every corner of the UK hang in the balance.”

Nick Mackenzie, Chief Executive of pub operator and brewer Greene King, said: “Despite our best efforts to work with Government and our significant investment to ensure the safety of our customers and team members, with under three weeks to go until the reopening date outlined in the Government’s roadmap, we have neither the finalised safety guidelines or confirmation of the definitive reopening date. It’s incredibly frustrating for us and our people and we need Government to make a clear decision now on allowing pubs to open from 4 July.”

Kevin Georgel, Chief Executive of St Austell Brewery, said:

“We’ve been forced to take a significant gamble by starting to brew draught beer again. We’re also investing in our pubs to ensure that we can reopen safely – with the necessary measures in place – on 4th July, as outlined in the Government roadmap.

“On average we need three weeks to brew cask ale and distribute it to our customers across the West Country. Lager production takes even longer. With pubs potentially opening in less than three weeks, we’ve had no choice but to start brewing in preparation.

“If pubs are not allowed to open on 4th July this will be a huge and wasted cost to us, during a time that we are fighting for survival. The Government must not allow this to happen – they must confirm immediately that all pubs can reopen on 4th July.”

Ralph Findlay, Chief Executive of Marston’s, said: “At Marston’s, we have put a lot of planning in place to be able to open safely in early July. We started brewing fresh draught beer again for pubs last week. This week, I must decide whether we bring staff back from furlough and invest in the new safety protocols our pubs will require, as the safety of our guests and employees is paramount. I will not reopen our pubs before those protocols are in place. Without an immediate and definitive confirmation from Government on timing, I can’t afford to bring our staff back to work to do that. It is critical for pubs to be open and trading over the summer, or many pubs will not reopen, and many more jobs will be lost. We need the Government to commit to opening on 4th July – now.’’

Oakman Inns- “We’re Opening Our Pubs On July 4, We Can’t Wait For Boris” Oakman Inns will open all of their 28 pubs on July 4 – and have challenged the Prime Minister to tell them otherwise.

“We have taken advice and done everything we can to make sure that when we do reopen, the health and safety of our customers and staff is fully protected,” King added.

Some 90% of their 1,000 employees have been on furlough since pubs were told to lock their doors in March, but now Oakman’s Chief Operating Officer Dermot King has said they are preparing to serve drinks and food on their premises again.

With images showing a clear lack of social distancing in queues outside shops and on board planes after both sectors returned to work this week, King also called on Number 10 to accelerate the release of their review into the possibility of reducing the guidance for social distancing.

“We will be opening on July 4, despite the lack of clarity given to the hospitality sector by the Government,” he said. “We cannot wait any longer and won’t change our plans unless the Prime Minister intervenes.

“The operational challenges of restarting a business are complex. We need to plan three weeks out to arrange supplies of, in our case, fresh food and cask ales. While the rules on furlough allow us to complete training, we cannot prepare menus – and that requires time. Unless the Government performs another policy U-turn, we need to invest in that time now.”

Oakman have used the period during lockdown to proactively prepare their pubs for reopening with safety measures and protocols such as screens between tables, reduced capacity, one-way systems through the premises and disposable menus.

He said: “There is a huge difference for the hospitality sector when you compare the effects of operating with 2m spacing as opposed to 1m spacing. For many smaller premises, as well as those who don’t have significant outdoor areas, it simply will not be viable to open with the 2m rule.

“It’s no exaggeration to say that if the Government does anything further to prevent pubs, bars and restaurants from opening on July 4, and doesn’t reduce social distancing from 2m to 1m, then there will be large numbers of job losses in the hospitality sector – as well as premises that probably never open again.

“Everyone is looking forward to the day when some sort of normality returns to the country, but if the Government doesn’t act fast then we won’t be toasting that moment in pubs and bars because most of them will have had to shut down.”

Staying Happy and Healthy During Lockdown 4

CLH Digital

Issue 13

Authored by David Simms, Culinary Director, RA Group With the nations mental health during this current pandemic being high on the agenda CLH News spoke with culinary director of the RA group David Simms for insight and advice for those employed in the hospitality sector and the wider public generally on how adapt lifestyle changes to enhance our well-being.

We are approaching the threemonth mark of when furlough was introduced to the UK, and a large proportion of our industry has been hibernating for a prolonged period. The change in lifestyle and day to day habits have taken their toll; recent research by the Royal College of Psychiatrists has found that isolation, job insecurity, relationship breakdowns and bereavements are affecting adults and children across the country. It is therefore, now more than ever, really important that we’re taking time out to take care of ourselves, both mentally and physically, through diet and exercise.

Whether working or not, creating and keeping a routine is one of the most effective ways to promote mental wellbeing. Think of a routine as

your anchor, it’s important for keeping the mind busy and focused, ensuring you eat well, sleep well, and feel a sense of accomplishment from having had a productive day.

One of the easiest ways to build a routine is through diet. Further, following a balanced diet is in itself good for you in so many ways. First and foremost, it’s important to remember the kitchen is your friend and it’s a place every member of the family should be getting involved in enjoying. If you aren’t a natural cook, start small by making simple swaps that will have an impact on your mood and wellbeing. For example, starting the day in the right way will set you up for success, so instead of eating sugary cereals or white toast, enjoy kefir or porridge with berries and mixed seeds. Enjoying whole foods will not only provide you with good nutrients to promote physical wellbeing – as there is a direct correlation between gut health and wellbeing - but will also provide slow release energy to prevent a mid-morning dip that will hinder productivity and make it harder to keep a routine. As well as being good for you, cooking from scratch will encourage activity that is away from a screen.

Ahead of cooking, it’s important to first think ahead ensuring you build a balanced meal plan that incorporates eating through the day and in the right way. Think about your normal eating habits and when you naturally feel hungry, and work around this. It’s fine to indulge in a treat, so long as the overall diet is balanced. The key things to remember are to have a balance of good fats, slow release energy foods such as nuts and seeds, and building meals that will be enjoyable. The five key elements to consider when cooking a meal are salt, sweet, bitter, crunch, and sour.

Rather than worrying about carbs vs protein vs fat, these five elements and, ensuring all are included, are the key to building a truly enjoyable meal. One of the key benefits to building a meal plan is that you’ll prevent palate fatigue and promote fulfilment to lead to wellbeing.

Aside from diet and inherently linked, the other key part to building a successful routine is to incorporate daily exercise. Whether an exercise novice or a regular gym lover, it is easy to build regular exercise into a daily routine and doesn’t require expensive equipment. The key thing, with exercise and routine, is to build activity into each day – this could be something as simple as taking a walk in the park to enjoy some fresh air and a leg stretch. When exercising, it’s important to stay hydrated, above and beyond everything else. Other than that, my top tip is to remember that each person is affected differently by different foods and drinks. Therefore, it’s important to take time to understand what makes you feel good and what gives you energy. Fad diets rarely work or do good. If you can, build a food and exercise journal to understand what works well for you personally.

If I could offer only one thought around how diet can support mental and physical wellbeing, it’s that cooking and food – in any form – is a social experience and brings people together. Whatever your current personal situation, take some time out to spend time escaping to the kitchen. Don’t be scared; embrace enjoying good food with the people you’re close to and enjoy the happiness this brings.

New CAMRA App Generates £50K For The Industry Customers can search for their favourite drink and order it to their door with just the click of a button.

Beer lovers have been beating the lockdown blues ordering £50K worth of beer, ciders and perries through Brew2You, a popular beer delivery app launched by the Campaign for Real Ale. Brew2You provides a shop window for the thousands of pubs, breweries and cider producers offering takeaway or delivery services during lockdown.

Together campaign to make it even easier for consumers to find and purchase their favourite drink from local producers. Pubs and breweries need all the help they can get, and we’d urge everyone to buy directly from pubs and brewers during this period of uncertainty.”

od. We also believe it’s increased our brand awareness.”

Brew2You is a not-for-profit initiative and pubs and brewers can use the app free of charge (aside from a set £2/month Stripe user fee for payment processing). It has received widespread support across the industry, with endorsement from the British Institute of Innkeepers (BII), the Society of Independent Brewers (SIBA) and Cask Marque.

Many brewers have hailed the app as a lifeline during lockdown, offering a new route to market and widening sale opportunities beyond their local area.

Paula Wise of Wise Owl Cider Ltd added: “We have found Brew2You easy to set up and have had positive feedback from customers on both our products and service through the app. We would definitely recommend Brew2You to other drinks producers as it has increased our sales nationwide.”

Nik Antona, CAMRA’s National Chairman, said: “It’s fantastic that Brew2You has helped generate £50K for the beer and pubs industry in just over a month.

The app was launched as an extension of our Pulling

Charlie Farman from Hobsons Brewery Co. in Shropshire said: “Brew2You has been our first opportunity to sell our products through an app and it’s contributed to our sales during the lockdown peri-

Brew2You is available to download on both iOs and Android devices, as well as for use on web browsers. To find out more or become a partner, visit https://brew2you.co.uk/

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Majority Ready To Get Back Down The Pub, Survey Finds Two thirds of pub goers and beer drinkers surveyed

by CAMRA say they are confident about returning to the pub when they re-open A survey of 22,000 pub goers and beer drinkers across the UK polled by the consumer organisation CAMRA, the Campaign for Real Ale. has found that Two thirds of people are confident to get back down the pub when their local re-open.

The survey found that 65% had confidence in going back to pubs, with only 4% saying they were ‘extremely unconfident’ about returning to their local.

The news comes as the UK Government confirmed that pubs are likely to start re-opening from 4th July and the Scottish Government stating that pubs north of the border can begin to re-open from 15th July.

Commenting, CAMRA National Chairman Nik Antona said: “We know that during lockdown people have really missed going to their local to enjoy a pint with family and friends. It’s really encouraging that our survey shows most people are confident that they can safely

return to pubs, whether that’s outside in beer gardens or inside following social distancing measures.

“As pubs re-open in the next few weeks in England and then in Scotland it is essential, they get support from local communities – especially as many will face reduced trade as a result of social distancing.

“For people who can’t get to their local, because they’re shielding, and for those pubs that can’t reopen, because they are smaller or because their space isn’t suitable, CAMRA will continue to support those pubs offering take-away and delivery services while things get back to normal.

Issue 13

CLH Digital

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Introducing Proper Bar Snacks by SCT

“Over the next few weeks, I’d like to encourage everyone to play their part in helping pubs get back on their feet either by supporting them in person or from your own home. Now, more than ever, we need to use our pubs or else risk losing them forever.”

CAMRA’s beer ordering app ‘Brew2You’ to allows people to order take-aways and deliveries from pubs in their area, whilst the ‘Pulling Together’ campaign page at www.camra.org.uk/pullingtogether lists services from pubs, breweries and cider producers across the country

Leading Hospitality Figures Raise £3,000 For Hospitality Action Manchester Hotelier’s Association (MHA) and members of the Hospitality Action Northern Board have raised circa £3,000 for Hospitality Action taking part in the charity’s 20,000-mile challenge #clockupthemiles.

MHA members and hospitality personnel from across the region have taken part in a physical challenge cycling, running, and walking a combined total of almost 200 miles.

Adrian Ellis, Chair of MHA, who ran almost 27 miles said: “We have worked with Hospitality Action for several years now and we were excited to get involved in this challenging 20,000-mile initiative.

“The work the charity has been doing to support our industry and the people in it who are very much in need has been admirable and we are delighted we were able to help.”

Gaynor Black, Owner of GB Hospitality said: “Hospitality Action’s philosophy is centred around support and this has never been more relevant than now. It is one of the many initiatives the Northern Board has participated in, to help our hospitality family at this crucial time.”

Charity Hospitality Action has supported hundreds of people in need in the North West during the COVID-19 crisis and the challenge smashed its initial £50,000 target raising over £80,000.

Hospitality Responsible for a Quarter of Britain’s GDP Fall, Says Sector Tracker Britain’s hospitality sector was responsible for nearly a quarter of the GDP losses felt by UK business in April, highlighting the urgent need for the sector to be allowed to re-open.

Commenting on the figures, UKHospitality CEO Kate Nicholls said: “This decline has been shockingly acute and graphically illustrates the importance of hospitality and tourism to the UK economy.

Total GDP in the UK fell by 20.4% in April, according to ONS figures released yesterday, while new figures from the UKHospitality Tracker reveal how badly the hospitality sector was hit, with turnovers down nearly 90% in the same month.

“The corresponding recovery can be as equally dramatic but we must be given a date to reopen by the 4th of July and we must be given the right conditions, with a distancing rule of one metre, and the right ongoing support by the government to aid hospitality’s recovery, and to enable as many businesses as possible to survive, protecting jobs and communities.”

Taken with data from March, with hospitality being first into the downturn, the sector has been responsible for some 32.7% of lost GDP for the country since the crisis began, with figures for trading in May and June being no better.

With many operations across the country unable to trade, the impact has been felt across all areas of hospitality from pubs, cafés, and high street restaurants to hotels, fine dining restaurants and institutional catering. Many hospitality businesses, faced with continuing overheads and no turnover, are struggling to survive.

CGA Business Leader research estimated there would be an overall reduction in the number of pubs, bars and restaurants of some 20-30%, but this could be significantly worse if revenues continue to be affected.

“The UK’s hospitality sector employs over 3 million people and is a huge generator of revenues for the Government. Reopening is as soon as possible is vital not just for these businesses, but to enable the whole economy to be able to recover,” commented Phil Tate, group chief executive for CGA.

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CLH Digital

Issue 13

7 Ways to Safeguard Staff as They Return to Work As lockdown restrictions ease, and the anticipated reopening of the hospitality sector, business activities are set to resume with more employees returning to work, UK employers are facing a variety of employment law issues. As well as complying with new regulations, which will help to prevent the spread of COVID-19, employers must show staff that their health and safety is a priority.

A recent poll has found that 38 per cent of respondents would not feel comfortable with returning to work. In order to settle concerns, all employers have statutory obligations to provide a safe place of work and general legal duties of care toward anyone who may be accessing or using their place of business.

With this in mind, Bradley Wingrave, CEO of Smarter Technologies, a provider of smart building solutions and facilities management tools for businesses, details seven safeguards and precautions to take as your staff return to work.

1. CARRY OUT A COVID-19 RISK ASSESSMENT The first step in managing COVID-19 risks is to identify them.

Employers should consult with workers or trade unions to carry out a COVID-19 risk assessment to establish what guidelines and measures are to be put in place.

Included in this should be consideration of all required business activities. For example, where travel bans begin to be lifted, business trips are likely to resume. With the risk to health still prominent, companies should consider whether they are necessary or if staff can use alternative methods of communication, such as conference calls and video meetings, or postpone trips until it is safer to travel.

Remember, all businesses with over 50 employees are expected to publish the results of their risk assessments on their websites.

2. MAINTAIN TWO-METRE SOCIAL DISTANCING Employers in all industries should re-design their workspaces to maintain distances of two metres between people.

• In an office environment, this could mean staggering start times, creating one-way walk-throughs, opening more entrances and exits and changing seating layouts in break rooms.

• In retail, this could mean reducing the number of staff members working at one time, using markings to designate two-metre spaces between customers and using screens to create physical barriers between people.

• In restaurants offering takeaways, specific examples of social distancing measures include allowing kitchen access to as few people as possible, using one-way traffic flows and minimising contact at ‘handover’ points with other staff and customers, such as when presenting food to serving staff and dealing with delivery drivers.

In all businesses, social distancing measures must be considered for all parts of the workplace: • • • • • •

in call centres, the area must be deep cleaned between each user, and partitions can minimise transmissions.

Global workspace brokerage Office Freedom commented that flexible workspace providers have been some of the swiftest to respond to the challenges of making workplaces COVID-19 secure. Dave Carter Senior Marketing Consultant at the firm said: “Effective distancing, cleaning and hygiene are the cornerstones of this workspace evolution and non-invasive temperature checks are just one of a host of measures by which employees, residents and visitors can be kept safe.”

Office-based businesses should reduce the number of unnecessary visits to the workplace by encouraging interactions via remote connections, limiting the number of visitors at any one time and restricting access to required visitors only.

Another way to manage transmission risk is to introduce monitoring systems such as FeverCams, these use infrared thermal technology to detect high temperatures in individuals and therefore have the potential to identify an ill employee, even if wearing a mask.

The spread of the coronavirus isn’t the only threat that businesses need to manage and mitigate. As the UK heads into summer and businesses reoccupy buildings, Legionella bacteria pose a significant risk. Recent guidance from the PHE requires all businesses to flush out the water systems on their premises if they have been stagnant during the lockdown period, since these conditions may cause the presence of Legionella—bacteria that cause the potentially fatal Legionnaires’ Disease.

4. REINFORCE CLEANING PROCESSES All workplaces should be cleaned more frequently, paying close attention to high-contact objects like door handles, light switches and keyboards. Employers should provide handwashing facilities or hand sanitisers throughout the building and at entry and exit points.

Employers are required to ensure the frequent cleaning of work areas and equipment between uses and signs and posters should be used to help everyone keep good hygiene through the working day.

In retail shops, fitting rooms should be closed wherever possible.

Where fitting rooms are essential, they should be cleaned between each use.

Some of the steps staff will need to take in restaurants include: • Cleaning laminated menus or disposing of paper menus after each use • Providing only disposable condiments • Considering the need for additional cleaning and disinfection measures in kitchens • Washing hands before handling plates and takeaway boxes Similarly, as travel and tourism resumes, hotels need to ensure rigorous cleaning procedures are followed to ensure staff and guests are safe.

Experts are suggesting that many will be opting to stay in private villas or holiday homes rather than hotels to avoid using shared facilities.

Alistair Brown CEO of Alistair Brown International Real Estate said:

Regularly flushing the water at different parts of the system is also a crucial aspect of ensuring accurate testing. This involves the time-consuming and costly exercise of running all taps in the building for two minutes, recording the temperature, keeping these records for years and running this test regime indefinitely. However, new technology is automating the flushing and temperature testing process, helping businesses stay safe, achieve compliance and save time and money.

6. KEEP A RECORD Where possible, a record should be kept of everyone who visits the premises. In the unfortunate case of an outbreak in the workplace, this record can aid the government’s test and trace service, allowing you to accurately recall who you have been in contact with.

7. PROVIDE MENTAL HEALTH SUPPORT Having lived under these restricting circumstances for almost three months, going back to work with concerns still lingering will be difficult for many. Employers need to recognise the difficulties their employees may be facing and provide the help and support they need to adjust back to some form of normality.

The far-reaching impact of the virus means that safety at work will not be the only cause for concern for employees. They may be worried about finances, childcare or elder relatives who are still at a greater risk, so for them to perform to the best of their ability to get the business back up and running, wellbeing support will be more essential than ever.

A ‘NEW’ NORMAL

3. MANAGE TRANSMISSION RISK Where possible, all employers should look into putting barriers in shared spaces and creating workplace shift patterns or fixed teams to minimise the number of people in contact with one another.

Hotdesking is advised against, although if it is unavoidable, for instance

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.”

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.

5. DON’T FORGET OTHER POTENTIAL RISKS

These can be linked to a central database and dashboard so that the relevant people responsible can be notified immediately of a high-risk individual, this is done in a GDPR compliant way and allows for both employer and employee to acknowledge the data and act accordingly.

Larger fever cameras can scan crowds, while smaller cameras can allow people to ‘self-scan’, managing the people entering the premises without the need for direct human contact.

Entrances and exits Restrooms Canteens Break rooms Stairwells Wherever employees spend most of their time

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

“Even simple things such as room cards need to be considered. Of course, this will require a lot of time, effort and cleaning resources so where possible, contactless services should be rolled out, including selfcheck ins and check outs or even digitalised lock systems whereby guests can enter their room with a code that has been emailed to them.

This will be essential in the industry’s ability to compete with private villas and holiday homes in the post-COVID-19 world.”

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.’

Ultimately, although some of the measures required to mitigate the risk of COVID-19 may be on the extreme side, the pandemic has forced employers to reconsider and give due attention to employee and workplace health and safety. The ability to implement heightened safety measures now will allow business owners and employers to become more aware of the extent of the measures they need to take in order to promote better health and safety in the future.

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.

Expert Predicts Big Changes in the Restaurant Industry Lecturer at the University of West London (UWL) said that future restaurants will need to be more than places you just sit and eat, combining face-to-face dining with online delivery, and focusing much more on their online brand.

Describing it as a “dual-model”, the future food specialist from UWL’s London Geller College of Hospitality and Tourism, explained that such an approach would maximise revenue whilst providing business owners with the ability to respond to the needs of customers.

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

Highlighting how many food businesses have had to move online to engage with customers, he also predicted this as an area where significant development will be needed in the coming year. He said: “In the future restaurants will be much more flexible with strong online presence.

During the last few months, we’ve seen great examples of chefs providing masterclasses and virtual eating events.

The industry has realised that an online experience is just as important as the experience you provide in person. “The food industry employs three to four million people each year and it will bounce back.

A food industry expect has predicted the evolution of the traditional restaurant as online delivery becomes a permanent feature as a result of Covid-19.

Ben Christopherson, Culinary Arts Management

The people who will be successful will be the ones who understand how the industry is changing and develop the skills that are fit for the future. “Those looking for a future in the food industry will need to understand the sector, the future of food and how to operate online.”

Over 23,600 Hospitality Jobs On The Line If Social Distancing Guidelines Are Not Re-Examined A survey conducted by the Scottish Beer & Pub Association (SPBA) in conjunction with other members of the licensed trade has revealed that Scotland’s pubs could be decimated, if social distancing guidelines are not re-examined in time for the provisional re-opening of premises on 15 July.

The survey, which covered over 300 pubs across Scotland (around 7% of the total), found that it would not be financially viable for almost nine out of ten landlords to reopen their doors if the twometre distancing guidelines were still in place – potentially leading to the direct loss of over 23,600 jobs within the trade.

With many of Scotland’s key independent restaurant and pub businesses coming together to call for the Scottish Government to fall in-line with the World Health Organisation’s guidance, including a one-metre rule for social distancing, it’s hoped that their approach will help kick-start the industry and save jobs in the hospitality sector.

Emma McClarkin, chief executive of the Scottish Beer & Pub Association, said: “The results make for stark reading. Not only will 87 per cent of those surveyed be unable to open, those that can trade at the two-metre mark will potentially have to let 52 per cent of staff go. This would lead to over 23,600 jobs losses in our sector alone.

“Keeping a two-metre rule in place simply does not make financial sense and the fall out will see the loss of thousands of jobs affecting both the Scottish economy and local communities in the process.

“We have seen within the survey that whilst implementing a controlled environment to protect both customers and staff and dropping social distancing measures to one metre, we will see 82 per cent of licensed businesses being able to open their doors to the public and provide a much needed boost to the industry.

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.

“What’s clear is that the majority of licensed premises will simply not be able to operate under the proposed two-metre distancing, leading to mass unemployment within the sector. We are calling upon the Scottish Government to both reassess the current measures in place if they wish to kick-start the industry and work with us to safeguard over 23,600 jobs.”

Lisa Wishart, from Lisini’s, said: “Here at Lisini’s, it is simply not viable for us to reopen on 15 July due to the current social distancing rules. However, if we followed the World Health Organisation’s directive, not only could we provide a safe environment for our patrons, we would be able to safeguard most of our employees livelihood’s as we return to a new normal post Coronavirus.”

The SBPA and wider group which includes Star Pubs and Bars, Belhaven, Hawthorn Leisure, Admiral Taverns, Punch Taverns, Caledonian Heritable Ltd, DRG, Buzzworks, Montpeliers, Manorview, Signature Pubs, Lisini and Caledonia Inns are keen to point out that as responsible license holders, not only could venues be classed as ‘controlled environments’ that would allow them to track and trace customers through a number of different methods – over 85 per cent of those surveyed planned to use PPE for staff when able to reopen.

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

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.’

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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Written by Rebecca Brennan-Brown

With the opening day for pubs approaching closer and closer, we can almost taste the excitement felt by many to go back to beer gardens with their friends. In my experience of events and hospitality, we will see some people flood back, craving to get their summer Aperol spritz, but others will be more cautious. But if sufficient social distancing measures are in place and safety is prioritised, how can we encourage those more cautious customers to return?

Holding an outdoor function creates an incentive for customers to attend and spend. Having outside space is an enormous advantage right now, as we know the infection rates significantly reduce outside. So how can you safely use your outdoor space for social events over the next few months?

BEER FESTIVALS Providing you have the right contacts to obtain traders, a beer festival is a great way to draw in customers. The weather need not be an issue; gazebos will solve that problem. A socially distanced beer festival will look different from usual, a reoccurring theme across all areas of hospitality. Consider asking customers to order from their tables rather than queuing for a drink to manage social distancing.

MUSIC

WEDDINGS

It’s been months since anyone has seen music live. Many people are absolutely gutted that all of their festivals, gigs and open nights have been cancelled or rescheduled. Creating a mini socially distanced festival using your outdoor space could be a great way to entice music fans.

Plus, it’s been so long since musicians have had any live jobs, they’ll jump at the change to play again.

Many couples have cancelled weddings due to COVID, and are therefor getting married with fewer family and friends around. It isn’t currently legal to get married outside in the UK, but you can offer your outside space as a place to celebrate a couple’s wedding with their family and friends safely.

Outdoor Film Nights Projector screens, blankets, warm drinks and food. Doesn’t that sound cosy? An abundance of outdoor cinemas are opening, but some people are concerned about being in such large groups of people. Smaller films nights will make those people feel more comfortable. The equipment is easy to come by, so tells guests to bring blankets, and make sure you have the hot chocolates ready.

BINGO Bingo is no longer just for pensioners. Since lockdown began, we’ve seen all ages suddenly take up bingo. With the addition of drag queen callers and attractive prizes, bingo can be an entertaining event. Again, the equipment isn’t difficult to come by; there are many callers online.

Plus, as this is an activity which takes place seated, it’s easier to keep people apart.

SILENT DISCO Clubs and bars will be closed for some time, so why not bring a safe version of this to your outdoor space? If you can find a suitable way of sectioning off your space so customers can be socially distanced, this is a great option. Silent disco kits are easy to come by and can be hired for a small cost.

FSA Publishes Updated Allergen Guidance

The FSA has published updated technical guidance for allergen labelling following changes for pre-packed for direct sale food. These changes complement existing labelling rules on providing allergen information to consumers.

The changes were introduced after an earlier UK-wide consultation following the death of teenager Natasha Ednan-Laperouse as a result of an allergic reaction to sesame in a baguette she had eaten.

FOODFEST Again focussing on the elements people have lacked over the past few months, many are craving restaurant meals. With smart but straightforward technology such as QR codes, ordering food from a variety of different vendors while remaining safe is easy. Consider theming your food fest to a particular cuisine, maybe you have an Asian food-themed day and invite street food vendors from your local area.

Owners and managers have the difficult task of managing alcohol intake, knowing that social distancing and safety measures are likely to slip as people have more to drink. Tokens or limits should be considered, with managers using their discretion on safe contact.

With all of these suggestions, it’s paramount that the marketing of such events is right. The hospitality industry has a huge challenge ahead to shift the attitudes of customers, as many people will still be concerned about safety. By addressing those concerns from the forefront, we can make customers feel comfortable in the knowledge that social distancing has been adhered to, and their safety is the paramount concern.

For more information, pase contact Rebecca Brennan-Brown LTD Website: www.byrbb.com Instagram: https://www.instagram.com/byrebeccabrennanbrown prepacked food and reduces consumer confusion.

The FSA will be engaging with industry, enforcement authorities over the coming months to raise awareness with business as they work towards implementing the new requirements that come into effect later next year.

Food Standards Agency Chief Executive, Emily Miles:

The changes, which are now enshrined in legislation in England, Wales and Northern Ireland, will come into effect from 1 October 2021.

The new requirements only apply to food known as prepacked for direct sale (PPDS), which is packaged onsite by a business before a customer selects or orders it from the same premises.

'Consistent and accurate labelling can be life-saving for those living with a food allergy or hypersensitivity. These new measures are vital as they provide information to hypersensitive consumers in a form that is familiar and convenient for them.

The updated technical guidance now reflects the legislative changes and will help businesses and enforcement authorities understand the new requirements.

It means that PPDS food will be required to have a label with an ingredients list and the allergens contained emphasised on the list. This brings the way allergen information is provided for it in line with other

‘Food businesses and enforcement authorities need to be ready for the rules coming into effect in October 2021 which the updated technical guidance on food allergen labelling will help them to do.'

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

Our product range includes:

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

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

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

Previous Clients Include:

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Independent Brewers Need Urgent ‘Roadmap Out of Lockdown’ If Pubs Are to Open and Businesses To Be Saved A new survey shows that independent breweries in the UK have been left high and dry by Government, and if pubs are to open in July as proposed then a ‘roadmap out of lockdown’ is urgently needed for the hospitality industry from Number 10.

share as a result Covid-19, directly to the detriment of small independents. Competition on price, on ‘soft loans’ tying down publicans to bland mass market beer and worries about buying choices of pubs are huge concerns in breweries around the UK.

has already been done. Breweries have not received the same levels of financial support from Government as the rest of the sector, the global brewers are looking to eat our lunch and we face a hugely different, unpredictable and chaotic marketplace when things do re-open.

The results from the survey of brewers in the UK, conducted by the Society of Independent Brewers (SIBA) and highlighted in the infographic below, show that many are struggling financially as a result of Coronavirus and the closure of the pubs and hospitality industry.

97% of brewers can be ready to supply pubs by the proposed July 4th opening, but only if the Prime Minister offers a roadmap and guidance on social distancing imminently – brewers need at least 3 weeks notice to open and the clock is ticking. The message to Government on social distancing from brewers was clear: Half of brewers think most pubs aren’t economically viable with social distancing at all but a further 47% said they’re only viable at 1m of social distance.

Last week SIBA and a cross party group of MPs wrote to the Chancellor calling on him to do more to give our sector a fighting chance:

The survey found a whopping 84% expect the Coronavirus pandemic and subsequent social distancing measures to have a lasting negative impact on their business and 80% believe the Government are not doing enough to support small breweries.

The survey found a staggering 90% of the UK’s independent brewers think the large multinational brewers stand to increase their market

James Calder, SIBA Chief Executive said; “Getting pubs reopened quickly and safely is simply the first step on the road to recovery for small brewers – for others irreparable damage

“We and a cross party group of MPs who love independent beer need Government to commit to a clear timetable and guidance of pubs reopening, slash beer duty and extend business rates grants and support to breweries otherwise the investment Government has made through furlough will go to waste. Opening pubs on the 4th July is a national priority, but without quality beer from local, independent breweries on the bar, what is the point?” Calder added.

40% of Small Businesses Believe it Will Take at Think Big, Drink Small with LEAST Five Years for Economy to Fully Recover Felix James at the Red (On)Lion Four in ten (39%) small business owners believe it will take at least five years for the UK economy to fully recover from the impact of lockdown and Covid-19, according to a new poll out this week.

The #ForgottenLtd Campaign, which is campaigning for fair and equal Government support for small limited companies, polled more than 1,000 small business owners on the state of the UK economy.

They were asked a simple question: How long do you think it will be before the UK economy fully recovers from the impact of lockdown and Covid-19?

Only 15% believe the economy will fully recover by the end of 2021, while more than a quarter (28%) said a full recovery will take up to three years. 18% believe it will take up to five years for the economy to bounce back.

But the biggest share of the vote (39%) went to those who believed it will be 2025 and beyond before the UK economy is back on its feet.

The #ForgottenLtd campaign exists to raise awareness of the lack of meaningful government support for small business owners.

Gina Broadhurst, co-founder of the #ForgottenLtd Campaign, comments: “The results of this snap poll send out an unequivocal message to the Government, namely that the small business community believes it will be a very long time before the UK economy bounces back..

“The small businesses we polled are unanimous that a full economic recovery will take years not months. But it’s these very same businesses that so many people depend on for their jobs, big companies for their supplies, and customers for their products and services.

“We are all linked so if small businesses are in trouble, we are all in trouble. But it’s not too late to save them. We call on the Government to reconsider its unfair position on limited companies before it’s too late.”

Brewer and co-founder of Small Beer Brew Co. Felix James will be leading an online tour of their Bermondsey brewery on CAMRA’s virtual pub the Red (On)Lion.

The event, taking place on Tuesday 23 June at 6pm, will also include a tasting of their four vegan, low-ABV brews:

• Lager (2.1%) - a Pilsner-style lager which is clean and crisp with a biscuity, citrus zing • Session Pale (2.5%) - a flavour-packed pale ale with bright, fresh citrus, met with juicy bitterness • Steam (2.7%) - a rich, rye-style beer with rounded malty richness, full of dried fruit biscuit notes • Dark Lager (1%) - nosing like a stout or porter, this dark beer drinks like a lager and leaves a roasted toasty finish Small Beer Brew Co. is the “world’s first dedicated small beer brewery”. It honours the staple of British daily life in the 1700s, when small beer was consumed as a hydrating and more nutritional alternative to unsanitary drinking water.

To save your place, simply visit https://theredonlion.co.uk/ and click ‘Join’ on the event – up to 50 participants can get involved, and it will be on a first come first serve basis.

Innovative Managed Tech Solutions to Help Hospitality Businesses Protect Employees and Customers from Covid-19

• THOR UVC® terminal cleaning device safely kills viruses in the air and on surfaces in minutes • Nanoclave cabinets use UV lights to disinfect items such as menus, remotes and shared equipment • Wearable tech alerts colleagues if they breach social distancing – available as lanyards, wristbands and hi-vis vests • Thermal imaging camera detects higher than normal temperatures

www.contracfm.com/covid-response For more information contact: info@contracfm.com

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Greene King Pledge Donations To BAME Groups Over Slave Trade Links Pub giant Greene King is one of two of Britain’s biggest businesses to announce that they will will donate to projects benefiting ethnic minorities after an academic database highlighted their roles in the slave trade Greene King , along with insurance firm Lloyd’s of London both said they would pay after historical links to slavery were pointed out in a University College London index.

Greene King was founded in 1799 by Benjamin Greene, who was one of 47,000 people who benefited from a policy of compensating slave owners when Britain abolished slavery in 1833.

When slavery was abolished in the British empire in 1833, the government agreed to pay compensation, and records have revealed that Greene was given the equivalent of about £500,000 at today’s rate when he surrendered rights to plantations in Montserrat and Saint Kitts.

He handed over control of his brewery to his son three years later and it was given its current name after a merger in 1887.

Speaking earlier this week Nick Mackenzie, Greene King’s chief executive said the company would update the website on Thursday and offered an unqualified apology.

He said: “It is inexcusable that one of our founders profited from slavery and argued against its abolition in the 1800s. We don’t have all the answers, so that is why we are taking time to listen and learn from all the voices, including our team members and charity partners, as we strengthen our diversity and inclusion work.”

He added that Greene King would make a “substantial investment to benefit the BAME community and support our race diversity in the business as we increase our focus on targeted work in this area.”

UK’s Budget Bonanza Aftermath & Bright Spots in the ‘Virally-Impaired’ Alcohol Industry

By Kunal Sawhney, CEO of Kalkine It appeared that the euphoria, which the alcohol industry witnessed through the 2020 budget announcements, proved to be shortlived one with the unprecedented event of Coronavirus driven lockdown. In the Budget, Beer, Cider, Spirits and Wine, all got a bonanza of duty reduction; these duty cuts were expected to result in fall in prices, at least in the off-trade zone (supermarkets and offlicences). The budget measures by the government were required, and there was constant representation from the industry as the nation’s spirits have been among one of the highest most taxed in the world, the UK has the fourth highest spirits duty rate in the EU, out of every £4 almost £3 goes to the Treasury for Tax on Scotch Whisky.

However, the extended lockdown and phased easing with hospitality being put at last, added to the woes of the industry. Bars and pubs remaining closed for a long time was even hard to imagine, and it has cost dearly to the alcoholic beverages’ manufacturers apart from the pub and bar operators.

SHIFTS AROUND FOUR KEY ASPECTS: The long phase of the lockdown not only changed the business environment but the perception of consumers as well. It was reported (through various statistics) that around one-third of the consumers drastically reduced their spirits’ consumption since the outbreak of Coronavirus.

It is not only the volume which got impacted, but there was a visible shift towards cheaper alcoholic beverages owing to budget constraints, as people turned to be value conscious.

If we talk about the sales figures, especially the on-line sales, then in the four weeks to 22 March, just ahead of the lockdown, sales of alcohol were reportedly up by around 22 percent in the grocery channel compared with the same period of the last year. The total sales of wine, beer and spirits surged past the £1.1 billion mark during the same period. However, from the production point of view, the latest data from the Office for National Statistics (ONS) for the period between March 2020 and April 2020, has shown a record fall of 24.8 percent in alcoholic beverages production, stating the clear impact from a fall in demand from the hospitality industry.

As a result of the lockdown, the revenue growth of the industry, on the whole, may have taken a hit due to the complete shutdown of the on-trade channels, but still, industry estimates for next couple of years suggest for some recovery as the UK moves to open up in terms of lifting restrictions.

If one talks about performance of related companies listed on London Stock Exchange, the impact can be seen quite predominantly. For instance, Diageo Plc (LON: DGE), one of the biggest Spirits manufacturers has been forced to retract the financial guidance for the year. Now it is expecting full-year profits to go down by £200 million, while the organic net sales are expected to suffer a decline in the range of £225 million and £325 million. With concerns circling around proper functioning of hospitality, it may not be able to divert losses from the on-trade channel (pubs, clubs, bars, restaurants, and hotels) to that of offtrade retailers. The company’s stock price, which ended at GBX 2,725.00 on 15 June 2020, has lost over 14 percent YTD. On the other side of the story, we have pub players like JD Wetherspoon Plc (LON: JDW) that are going all-out in their preparation to ride out of the shutdown, despite being battered in the share market. The company has raised about £141 million through new shares issue with eyes on reopening of pubs. The stock of the company last traded at GBX 1,078.00 on 15 June 2020, having lost around 36 percent YTD.

PARADIGM SHIFT WITH BRIGHT SPOTS It is not that COVID-19 only impacted the scenario in a negative way – the Pandemic brought with itself a thought-provoking aura wherein companies started to look beyond conventional ways of doing business.

Highball brands, one of the spirits distributors, came up with a unique, not for profit cocktail delivery service named “Drinks Drop”, in collaboration with some biggest bars. The service was targeted to bring pre-mixed premium cocktails at the doorsteps of the consumers, and its success can be replicated by others, even in the post-Covid era.

The British Honey Company, which is into honey and fruit-infused spirits, utilised the opportunity in a more productive way; and after seeking appropriate regulatory permissions, used their excess capacity to produce alcohol sanitiser.

It was noticed that the company had already made £500k from sales of its alcohol sanitisers.

All in all, alcoholic beverages are in general associated with sociable outings, and a big question mark on the hospitality sector’s operation, even when they are allowed to reopen, is undoubtedly considered to impact growth.

However, a change in consumer behaviour & spending, and charted shifts in business models are expected to get the ball rolling with respect to near-term prospects of the industry. At the moment, when the pubs and bars are becoming functional in a step-wise manner, while adhering to the new social distancing norms, with some on-line sales’ boost coming to limelight, market players and investors are still observing the industry moves keeping the precarious condition of the economic landscape and uncertainty on finances in mind.

Government Extends Business Eviction Protection and Increases Support The Government has extended a ban to protect struggling businesses, in particular the hospitality and on-trade sector which has been the most affected from eviction this summer, as rent breaks across the high street come to an end, following the easing of lockdown.

The extension, until the end of September, comes together with further support to help local businesses plan for economic recovery in the wake of the coronavirus pandemic.

A new Code of Practice has been established with leaders from the retail, hospitality and property sectors to provide transparency for businesses when debating rental payments with landlords and to encourage best practice so that all parties are supported.

These interventions are in addition to the comprehensive financial package provided by the Government to businesses during the crisis and is in acknowledgment of the strain that the retail and hospitality sector is currently under. The code is voluntary for businesses and is applicable to all commercial leases held by businesses in any sector which have been impacted by the coronavirus pandemic.

The code encourages tenants to continue to pay their rent in full if they are in a position to do so and advises that others should pay what they can, whilst recognizing that landlords should provide support to businesses if they too are able to do so.

The deferral of the threat of evictions will be welcomed in particular by pubs, cafes and restaurants, after the hospitality sector called upon the govern-

Issue 13

CLH Digital

ment for action in this area.

Communities Secretary, Rt Hon Robert Jenrick MP said: “As our high streets come to life and our town centres open for business, it is crucial that both landlords and tenants have clarity and reassurance as they seek to keep their finances stable and bounce back.

“That is why we are extending measures to protect those who are unable to pay rent from eviction so that businesses have the security they need to plan for their futures.

“And in recognition of the strain that the virus has had on our high streets, our new code, backed by leaders across the industry, will help unlock conversations on rent and future payments whilst ensuring best practice is displayed across the board as we confront the challenges of this pandemic.”

Business Secretary Alok Sharma MP said: “From clothes stores to our local book shop, we want as many high street businesses as possible to emerge from the pandemic, in the best position to bounce back.

“During this particularly challenging time for businesses, our retail stores are safely welcoming shoppers back and taking the necessary steps to drive economic recovery.

“By putting a stop to unreasonable evictions, these measures will protect jobs and provide further flexibility to our high street businesses that were trading successfully before the COVID-19 emergency, so they can focus on continuing to deliver for their customers and communities.”

Admiral Taverns Launches Its ‘Rising From Lockdown’ Online Licensee Support Platform Admiral Taverns is launching its online support platform Rising From Lockdown to help licensees re-launch their pub businesses, after being shut for almost three months during lockdown. The platform will be available online from Tuesday June 16th on the company’s website to help licensees navigate the re-opening process and offer support after the incredible spirit with which licensees have supported their communities during the crisis.

The platform is laid out in two ways to maximise ease of use: by weekly countdown, so licensees have a timely roadmap of recommended actions; and by operational area, such as property, retail offer and marketing. It includes a checklist for licensees to ensure they are complying with guidelines, a sample of licensee COVID business risk assessments, a four-weekly operational plan, tips for the best way to tackle reopening and free online workshops with industry partner Pub and Bar Academy. The workshops will focus on COVID safety measures, property readiness, cellar management and marketing.

The team at Admiral has compiled the detail on the platform, in line with the draft government guidelines and insight from licensees on the measures they feel will be helpful for reopening. It will be regularly updated as guidance changes. The recommendations also take into account consumer research on what measures customers feel would give them reassurance as they begin to socialise in pub environments, such as increased spacing between tables, free hand sanitiser and enhanced cleaning protocols.

Ian Ronayne, Managing Director of Admiral Taverns said: “ During the COVID-19 crisis our approach

has been to be as proactive and supportive to our licensees as possible and we were determined to ensure that they have some useful material available to help open their pubs when guidelines permit.

Rising From Lockdown gathers some tools, timely information and common sense reminders in one place to help licensees re-start their businesses.

Throughout COVID-19 our pub communities have been hugely supportive, and we can’t wait for our licensees to be able to welcome them back into their local pubs”.

Tel: 01495 772164 I 07967 402995 www.shophygiene.co.uk

11

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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.

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Food

Issue 13

CLH Digital

13

NTAI & Tenants Group Exposes Global Mutual Failings to Tenants NTIA & Global Mutual Tenants Group exposes the dealings of Global Mutual and how they are failing tenants, with their primary objective focused on increasing the value of the Ei portfolio for resale.

Global Mutual, an investment and management fund, purchased some 370 primarily freehold sites from Ei Group (formerly Enterprise Inns) in 2019. It has Jersey-registered Tavern Propco to oversee operations that in turn has commissioned all ‘management’ to Savills.

Many tenants had negotiated hard for a free of tie lease from the Ei Group and needed a fair, long-term business model to thrive under. It has now, however, become clear for the tenants that Global Mutual sees them only as an investment and possibly a short term one at that.

Indeed, they sold on around ten London pubs the day of purchase from Ei and tenants are hearing from their Global Mutual representatives that they are actively trying to sell sites and currently have no plans to support their tenants during the Covid-19 pandemic.

Tavern Propco will not be interested in looking after tenants because they have no desire to actually be a pubco as the only objective is to increase the value of the Ei portfolio for resale as soon as possible.

The rent collection has been subcontracted to Savills and Global Mutual’s operations support, and resources allocated to it, appear to be minimal. They have appointed Andy Price and Jeremy Hansbro, both from pub or Enterprise Inns backgrounds in order to bridge the gap, but so far it has been of little help to tenants. Statements about all management tasks and rent issues having been delegated to Savills are now being made in the past weeks. This means Global Mutual is attempting to distance itself and hiding behind Savills that of course has no industry-specific duty of care or knowledge. Rents payable on empty properties next March will not be paid by Savills, but by the real owners – Global Mutual.

The question here is: Where does it all leave the publicans, the individuals, the sole operators, families, local employers, tax payers and important community assets that are at the mercy of an international investment fund and their agent, both of whom lack knowledge about the industry, the difficulties ahead even when the restrictions are lifted, and simply don’t care?

It is for that reason that the tenants of Global Mutual have united and hope to make a valid point that their livelihoods and decades of hard work are not to suffer from ruthless investment strategies, better left to be utilised on commodities such as gold and diamonds that cannot be made homeless and left vulnerable, whilst some rural areas may end up without important amenities altogether.

Says Michael Kill, CEO, NTIA: “On the Global Mutual website they proudly state that they have one of the largest free of tie pub estates in the UK. This statement in itself insinuates pride and a duty of care. When one wears a badge of honour like that, one has to deliver. This is about people’s lives, communities and the creative industries. As demonstrated during the lockdown, the pub and bar culture is so ingrained in our society and so quintessentially British, that it should not be targeted by investment funds looking to make a quick buck without pulling their socks up and doing the right thing at an unprecedented time like this. Global Mutual claims to be up there with the big boys and most of the big boys are helping their tenants big time while Global Mutual has offered nothing.”

Rob Star, Electric Star Pubs: “I was really pleased to be approached by fellow Global Mutual tenants, who have united in this time of adversity, to have a collective conversation with our landlord on the issue of rent.

The government has done a great job with the furlough scheme which is helping to save millions of jobs, we now need support from Global

Mutual to help us through a time when we have had zero income and the prospect of greatly reduced turnover when we do finally start pulling pints.”

Adele Feeney, The Crown at Iverley: “It’s imperative for our survival that our landlords, Global Mutual/Tavern Propco support us during our period of closure and then for some time to come post reopening. At this point in time they are only suggesting deferring rents, with no indication as to when and how these deferred rent payments will be required to be paid.

This is an untenable situation on many levels. We cannot afford to be paying double rent when we return. When we do reopen, we will be trading at a fraction of our usual levels, and the income that we’ve derived in the past from functions in our tipi at The Crown will be nonexistent. So, our only chance of survival is for our landlords to help shoulder some of the financial burden that this crisis has thrust on the hospitality industry.

The stress and anxiety this is causing is taking its toll on many. We are sat in a position where we are unable to confirm to our team whether there will be jobs for them once the Job Protection Scheme ends, because Global Mutual can’t confirm to us what our commercial terms will be going forward.

Global Mutual’s mantra is that pubs are unique businesses so there isn’t a one size fits all solution. Whilst I am sure that each pub does have some uniqueness, we also all have one thing in common: we are shut, we have no income, when we return we will be trading at a fraction of normal income, therefore the one size that fits all is to waive rents while closed, and offer a significant discount on rents once we reopen, for as long as we are in a position that we need to adhere to strict social distancing rules.

Are You Importing, Distributing Or Selling Hand Sanitiser And Cleansing Products? – Are You Certain Your Products Are Safe To Sell?

With personal hygiene being one of the key factors in controlling the Coronavirus pandemic, there has been a huge increase in demand for the supply of hand sanitiser products. Many businesses have quickly adapted their production to create their own sanitising products and others have responded by becoming importers, retailers and distributors.

In this time there have been many reports of fake products and products containing banned substances or incorrectly labelled, putting consumers in danger and companies facing the risk of prosecution for not complying with UK product safety regulations.

Chartered Trading Standards Institute are hosting a series of Product Requirement webinars specifically aimed at Manufacturers, Importers, Retailers and Distributors of hand sanitising and cleansing products.

Reasonably priced at just £35 + vat these webinars will provide you with all the need to know information required to protect your business and keep consumers safe and the opportunity to get answers to your questions.

For more information or to book your place visit https://www.tradingstandards.uk/practitioners/trainingdevelopment/training-courses/office-for-product-safety-standards

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CLH Digital

Issue 13

Riding Out the Covid-Crisis to See the Light at the End of the Tunnel

By Shaun Barton, National Online Business Operations Director at RealBusinessRescue.co.uk As UK business suffers the impact of the coronavirus pandemic there will be long-term financial implications that could last for years, but while the care sector has been severely impacted in the short-term the longterm has opportunities for greater prosperity.

Our Real Business Rescue research has highlighted that businesses between their sixth and ninth years of existence are at greatest risk, with one in five health and education businesses of this age slipping into significant financial distress. This is clearly a danger for many in the care sector and with our Red Flag Alert data showing that already more than 2,000 care homes were in significant financial distress in the first quarter of 2020, many are already suffering.

The coronavirus having a devastating impact on the numbers of residents in care homes the picture does seem bleak. But through using the right financial methods to rescue or add resilience to the business care homes can survive to welcome previous and new residents back.

COMPANY VOLUNTARY ARRANGEMENT

CREDITORS’ VOLUNTARY LIQUIDATION

A Company Voluntary Arrangement (CVA) is increasingly common. This may be an ideal way reduce monthly outgoings while binding all creditors to a contract.

After all other avenues are exhausted, care homes can appoint a qualified insolvency practitioner to carry out a Creditors’ Voluntary Liquidation (CVL); a formal insolvency procedure which involves bringing the business to an end.

However, companies need to be eligible for a CVA. Before talking to a licensed insolvency practitioner you can do a quick litmus test by asking yourself these three questions: Is the company insolvent or considered insolvent after liabilities are factored in?

Although the process is entered into on a voluntary basis, it is usually the last resort when liabilities outweigh assets. And there are hurdles to jump, such as only a licensed insolvency practitioners being able to recommend it, and adhering to strict guidelines.

Are all directors confident that the business has a viable future and realistic prospect of recovery?

However, it can be the best way to satisfy creditors and help employees as well as residents.

Does the business have projected cash flow forecasts indicating there will be enough capital to cover repayment amounts agreed as part of a CVA?

The importance of the care sector has become evident during this pandemic. It is essential to the health of our nation as we live for longer.

With that in mind there is still a clear opportunity for business to thrive on the other side of this pandemic. The PPE costs, difficulties surrounding social distancing and reduction in resident numbers will have been a burden, but a short-term burden on the care sector.

LOANS AND COMMERCIAL FINANCE PRODUCTS There are more than 50 specialist lenders sympathetic to those refused loans by their bank and this could allow you to weather the storm and ensure you have the resources to bounce back once the pandemic has passed.

These lenders have been there before the government backed loans such as CBILs, that have come into play since the coronavirus pandemic hit the UK.

Who are Tudor Tea and Coffee Ltd?

own coffee beans so you can serve coffee at its best.

We also supply our award winning tea plus all the sundries you might need, from grinders and crockery to syrups and disposable cups.

We are an Award Winning Supplier to the hospitality and licensed on trade and have been for over 36 years. Tudor’s success was established upon a highly successful range of high quality catering and specialist tea’s that it produces along with its outstanding coffee offering and associated products.

WHAT MAKES US DIFFERENT? We understand that you want to provide exceptional tasting coffee, tea and other beverages, using cost effective and reliable machines. We roast all our

With over 36 years of experience in the industry we are able to advise you on the most appropriate equipment for your needs and give you the full Barista training that you need from beginners to experts we can all learn something new. Our team is on hand to help you every step of the way, including our own ‘factory-trained’ engineers to maintain and repair your machines.

Please do not just take our word for it visit our website at

If the business is solvent, or can see its way to profitability in the future then a CVA could be the best way to turn around a business. But every business is different, and that is why there are many more financial routes to take than just these three. The UK cannot afford to let its care homes go to the wall and each care home can find a package that will help it find an end to this covid crisis.

www.tudorcoffee.co.uk and read what our customers have to say such as Mark from Caffe Lee who wrote “I just wanted to drop you a note to thank Tudor coffee for all their support through the covid-19 pandemic. Since we have moved over to you 6 months ago we have had nothing but first class service. Tina and John have helped us through the purchase of a new coffee machine to the supply of a quality coffee bean at a competitive price. Thank you once again and look forward to resuming business with you very soon.”

THE PRODUCTS! Award Winning Tea along with Award Winning Espresso Coffees!

Indeed, with over 20+ blends our most popular six have all proudly won Gold in the Great Taste Awards, these include our Rainforest Alliance (100% Arabica &

R/A Coffee), our ever popular Milano Coffee Beans, along with Roma, Latte, Espresso, and the Artisan’s choice - our Rocket London blend. We also offer a comprehensive range of exciting, rich and delicious Single Origin Coffees. If you prefer we can roast to Order for maximum freshness.

We hope this has given you a flavour of what we can do so if you would like a first class supplier to help and advise you to enhance your business further, then please give us a call and we can build our businesses together!

Phone: 01708 866 966 Email: sales@tudorcoffee.co.uk Web: www.tudorcoffee.co.uk

Take up Tudor on their ‘Award Winning Coffee’ challenge today!!

Visit our new Website featuring a video of our Coffee Roastery for everyone to see!

Have one of our Coffee experts visit you and if we can’t offer you an improved coffee for a lower price then you’ll receive the latest Innovative Design loose tea 2 cup infuser, valued at £16.95 +VAT!!

You can’t lose!!

Improved coffee, better prices or a free loose tea infuser!

CALL TUDOR NOW on 01708 866966

Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

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CLH Digital

Issue 13

Hygiene Beyond A Deep Clean: Protecting The Hospitality Sector From Irreparable Damage Post-COVID-19

By Sean McLean, CEO at Key West Pest Control

What will the “new normal” look like for hospitality businesses, and how will working practices change from the prepandemic days? Many are speculating about things such as customer numbers, opening times and changes to the way in which events and special occasions can be held, but one major consideration is being somewhat overlooked: hygiene.

For weeks, if not months, restaurants, hotels, bars and the like will have been empty and unlikely cleaned for some time, making them perfect breeding grounds for a host of pests, mites and viruses. Not to instill fear, but with the rush to ‘close up’ as the lockdown was enforced, scheduled professional cleaning services will likely have been cancelled and employers may have resorted to quick fix solutions with half the effectiveness.

environments. However, there are things businesses within the hospitality sector can do to combat this.

FREQUENT CLEANING OF KEY AREAS On top of a professional clean prior to opening and during the first few weeks after, high-touch public areas and high-contact points, like lift buttons and door handles, must be disinfected frequently, while areas like conference rooms should be deep cleaned after each use.

Mats, rugs and cushions carry germs, so never shake them when cleaning - this can spread germs across areas you’ve already disinfected.

Deep cleaning should take place more regularly in general, as we all step up our efforts to protect ourselves, and those around us. One simple antibacterial mist treatment prior to opening won’t suffice. It needs to be included as part of the policy, at least in the short-term until a vaccine is developed.

Steam cleaning is advised for soft furnishings like furniture and mattresses that can’t be cleaned using disinfectants, so use or invest in these if possible.

MAKE HAND SANITISER STATIONS AVAILABLE Place hand sanitiser stations at regular points in communal areas, making sure products are 100% antibacterial. This is extremely important in restaurants and food outlets as customers are more likely to touch their face, their mouths, eyes etc, thus increasing the spread of germs.

Of course, amidst a pandemic when revenue is low or non-existent, cleaning is the last thing on some business owners’ minds. Quite rightly, the focus is on returning to work as quickly as possible in order to begin generating the much-needed revenue, but if business owners don’t put in place heightened hygiene policies prior to re-opening, then they could well be setting themselves up to be out of pocket for a long time.

Provide disinfecting hand wipes in public areas and hotel rooms to encourage customers to protect themselves.

Let’s look at it this way; people have been unable to socialise for so long that we’ll likely see a mad rush of people visiting restaurants, taking weekend breaks and visiting the pub. Aside from the germs lurking in soft-furnishings and on surfaces as a result of little or no cleaning, these people will bring with them a host of new germs just looking for a new place to call home.

Research cleaning products to ensure yours are up to the job. Certain antibacterial disinfectants are proven to be effective in killing coronavirus, so make sure you have the right tools in your kit.

Think back to the first days back at school, or the first day in a new office, what happens? Sudden exposure to a wide range of new germs that your immune system doesn’t recognise often results in you suffering with a common cold or virus. Of course, that’s not to say that schools and other environments aren’t clean, but it shows how sensitive the human body is to new environments and germs.

Putting this into context, allowing members of the public to return to any environment that is less than sparkling clean puts them at increased risk of getting ill. By ill, that doesn’t necessarily mean contracting COVID19, but that is something that should be at the top of anyone’s minds.

Yes, science has suggested that COVID-19 cannot survive for any longer than anywhere between a few hours and a few days on hard surfaces, but this still allows time for the virus to be spread between people in those

remove and wash covers frequently. When washing soft furnishings, check the label and wash at the hottest recommended temperature, then dry thoroughly.

SPECIALISED CLEANING PRODUCTS Hospital-grade disinfectant will be widely used in the hospitality industry, as will other specialised products highly effective at eradicating the virus from surfaces.

Most disinfectants should be sprayed directly onto surfaces, wiped with a clean cloth and left to dry before use. However, some work best when left for a few minutes before rinsing, so check the label to make sure you’re using your cleaning products effectively.

If you have specialist surfaces, like marble or granite, make sure you have suitable products to protect materials from damage.

CLEANING TECHNOLOGY Many hospitality businesses are investing in cutting edge technology to supercharge their post-coronavirus cleaning.

Electrostatic sprayers, for example, pump out coronavirus-busting antibacterial mists across large areas - an effective way to disinfect hotel lobbies, bars, gyms and eating areas.

SANITISING SOFT FURNISHINGS Vacuum soft furnishings with a soft brush attachment, remembering to

Fully disinfect anything you use to transport covers, towels and linens during the cleaning process, like baskets and trolleys.

FOOD HYGIENE While it’s highly unlikely coronavirus can be spread through food or food packaging, good hygiene practices are always advisable.

All of the measures below are standard, but should be ramped up postCOVID-19: Anyone handling food should observe good hand hygiene, washing hands for at least 20 seconds before and after touching food Food preparation areas, surfaces and high-contact points should be disinfected regularly Aprons and clean clothing should be worn by employees handling food Food packaging should be cleaned before use Restaurants offering a takeaway service should maintain online ordering and contactless deliveries.

Certainly, the post-pandemic world will look different. But having spent months at home, customers nationwide will undoubtedly emerge from lockdown ready to support hospitality businesses more than ever, having a newfound appreciation for the positive role cafés, bars, restaurants and hotels play in their lives.

Return their gratitude by ensuring the places they visit are regularly kept pest and germ free.

KEY WEST PEST CONTROL Key West Pest Control is a Leeds-based pest control company providing specialist pest prevention and protection programmes alongside hygiene and cleaning services within both the commercial and residential environments across the UK. For over 20 years, they have been supporting clients throughout the whole of the UK with their pest control issues, dealing with common pests such as rats, wasps, ants, fleas and many more, as well as recently offering an antibacterial mist treatment.

Their company mission statement is to serve people efficiently, on time, on budget, and to put preventative measures in place to avoid situations escalating. www.keywestpestcontrol.co.uk

Issue 13

CLH Digital

17

SLTA Expresses Bitter Disappointment at First Minster’s Announcement on Reopening of Pubs’ and Bars’ Outdoor Areas The announcement by the First Minister that outdoor areas in Scotland’s pubs and bars are to remain closed has been met with shock and dismay by the Scottish Licensed Trade Association.

SLTA managing director, Colin Wilkinson said: “The First Minister’s announcement today is a bitter blow for Scotland’s hospitality sector, which expected to be able to now kick-start the rebuilding of the industry.

“With the decision now delayed until July 2, operators face another

anxious period for the survival of their businesses. This may also have a knock-on effect for the reopening of indoor areas, originally planned – all being well – for July 15.

“This delay, hypothetically only two weeks before full reopening, may be possible with social distancing measures and again brings into question whether these first steps, for those who have an outdoor area or the potential to have one, will actually help businesses to start recovering from this pandemic.

“With Government guidelines due to be published soon, hospitality businesses will have very little lead-in time to prepare for complying with guidance for outdoor areas, and that alone causes problems, especially on social distancing parameters which look like remaining at 2m, and toilet provision for customers seated outdoors.

“Research shows that unless the 2m social distancing parameters are reduced, the potential reductions in capacity could be as high as 87%.”

“Without question, health and safety must come before profit but the First Minister’s comment that ‘there is emerging evidence that places such as pubs, restaurants and gyms can be hotspots for transmission’ will do nothing to alleviate customer confidence in returning to our pubs and bars.

“Already a recent survey to gauge how people feel about life postlockdown revealed that 62% of people were unlikely to return to bars and restaurants for some time yet. The challenge of rebuilding our industry just got harder.

“The need for ongoing support for the industry is now even greater with the announcement that outdoor areas will remain closed for at least another two weeks. Ongoing and increased support for the months ahead is essential, and when the industry does start to rebuild, Governments, both north and south of the Border, must not see this as a marker to further reduce support for the industry.”

Greene King Pub Partners Reaches £15m of Financial Support for Tenants To date, Greene King Pub Partners has offered the following financial support for its tenants:

Greene King Pub Partners has written to all its leased and tenanted partners confirming the additional support it will provide them as pubs look to adapt to reopening post lockdown.

• An estimated £11m of rent concessions, with support offered to pubs in the most urgent need of financial help for the first 12 weeks’ closure up until 10 June, for example if they were not eligible for government grants, followed by a 90% rent concession for all tied pubs from 11 June until they can legally reopen, continuing for the first four weeks of reopening.

This is then followed by a further 50% rent concession for the next four weeks after reopening.

Since pubs closed for the Covid-19 lockdown, Greene King has provided approximately £11m in rent concessions as well as investing around £4m in support for its partners.

The latest update to its 1,000 partners confirmed that every pub would receive a £250 Personal Protective Equipment (PPE) kit for reopening, including face masks, visors, gloves, and hand sanitiser gel.

Each pub has also been offered £120 of Covid-19 signs for pub gardens and interiors, plus free online training courses covering Covid-19 topics such as service after lockdown and personal protection.

Greene King Pub Partners managing director Wayne Shurvinton said: “We wanted to make this additional £250,000 PPE investment as it’s the right thing to do for our partners, to give them the best platform possible to recover their business during this hugely challenging time for us all.

“We know there is no better investment we can make right now than backing our partners to succeed and this has been at the fore-

Photo courtesy of Tripadvisor

• Estimated £3.6m of product support, which includes the replacement of kegs and casks for unopened barrels that will be out of date when pubs reopen and discounts for tied tenants on kegs/casks purchased for the first eight weeks of reopening.

front of our minds throughout.

• £250,000 on PPE starter kits for all tenanted pubs

“I’m pleased that we can offer this next step of support for reopening, backing up our 90% rent discount for the first four weeks of reopening and 50% for the following four weeks, as well as discounts on casks and kegs as well.”

• £120,000 on Covid-19 safety signage for pubs The PPE kits will be posted to pubs from 29 June ahead of reopening, with the earliest pubs can legally reopen currently scheduled for 4 July by the government.

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CLH Digital

Issue 13

Hospitality in the Post Covid-19 Era: Harnessing the Power of Technology and Data

By Jonathan Harlock, Managing Director of Sypro Ltd (www.sypro.co.uk) The hospitality industry has been one of the hardest hit by the Covid-19 pandemic with Britain’s pubs, hotels and restaurants facing major financial uncertainty. Safely reopening and managing premises will be one of the biggest challenges the industry faces with the likelihood of social-distancing measures continuing to the end of the year.

What’s become clear from conversations we’ve had with businesses of all sizes across the sector, is that while owners and managers understand that technology will play a major role in the safe re-opening of the premises, they are uncertain about what the technological offerings are, how they can apply them to their business’ specific requirements and how they can get a return on their investment in any systems in the long-run. The hospitality sector is vital for the UK economy so embracing new technologies and harnessing the power of data will help the industry navigate the complex landscape of business post Covid-19.

The first aspect business owners need to examine is how the technology can help them monitor the safe occupancy levels within a building in a simple yet effective way. For example, the sensors installed through the IP camera feeds on the smart building technology we’re using can monitor spaces through algorithms ensuring rooms are not over occupied. The system operates a traffic light system which monitors people entering and leaving a venue taking away the need for crowd control and the possibility of human error.

Monitoring software offers flexibility because it can be tailored to suit the specific needs of each business. Apart from monitoring occupancy levels, sensors can also help detect cluster areas where people tend to gather providing managers with the insight to put measures in place

to ensure social distancing is maintained.

In order to abide with GDPR regulations, businesses incorporating visual sensors, need to ensure that no personal data is gathered or stored so the system needs to be able to pick up all the anonymised meta data and automatically clear the personal data. For example, the IP cameras we’re using recognise heads and shoulders but don’t recognise facial features.

The second element businesses need to monitor is the distance between individuals. Through sensors or IP cameras, it is possible to set a safe distance which can be altered when necessary to abide by the changing government guidelines. Audio and visual alarms then alert both patrons and staff to the problem. The visual alarm can be linked to a monitor on the wall where people can see it or interrupt the TV feed.

Defined areas can also be set to avoid setting off alerts and alarms.

These can include specific seating areas or the area around tables to allow waiting staff to serve customers. If a venue has already IP cameras in place it is possible to connect software to link to the feed of IP instead of installing new equipment.

In the long term, businesses need to ensure a return on their investment by purchasing monitoring technology that will continue to benefit the business once the Coronavirus pandemic has passed and social distancing is no longer in place.

Monitoring technology can help businesses make the most of their space as it shows them how different areas of the premises are used. Also, linking the technology to the building’s automated management system, which may already be in place to control the lighting or the heating, will ensure the smooth running of the facilities.

Visuals can also provide alerts to staff about areas that need tending to. For example, we can set our software to recognise anything ‘unusual’ within a room or area after it has been vacated such as glasses left on a table or a white

board which hasn’t been wiped clean after a meeting in a conference venue.

When it comes to data, the possibilities are endless. Software can allow businesses to gather information about a wide variety of issues including service, how the weather or specific events affect their industry or trends in how people are interacting. It can also monitor the level of food and beverage consumption compared to the number of customers in the premises.

The implementation of new technology may sound daunting at first, however if you choose a provider that offers a managed a service, they should be able to set the hardware and software up in a way that takes all the hard work out for you. It can be as simple as receiving automated reports that drill into how different elements affect revenue and plan operations around them. Times are changing and it’s important for the hospitality industry to embrace technological advances to provide their staff and customers with the best possible environment.

Jonathan Harlock is the Managing Director of Sypro Ltd. which specialises in monitoring control analytic software and hardware. Sypro Ltd. is the UK distributor of the UbiqiSense system. https://www.syproltd.com/socialdistancing

WSET To Branch Out Into Beer Qualifications Issue 13

The Wine & Spirit Education Trust (WSET) has announced its intention to develop a suite of beer qualifications. WSET already offers qualifications in three subject areas – wine, spirits and sake – and plans to add two beer qualifications (Levels 1 and 2) to its portfolio, both online and in the classroom.

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opportunities to grow our delivery in the global drinks industry. Beer is by far the single largest category in the industry and, with the growth of the craft beer movement, it has become increasingly diverse and complex – so it makes sense for us to bring our educational expertise to the sector.”

While development of these new qualifications is still in the early stages, WSET is working in partnership with the Institute of Brewing & Distilling (IBD) on this initiative. IBD, a global provider of technical education to professional brewers, distillers and associated suppliers, is lending its expertise to WSET in the creation of its beer qualifications.

Beer is not a totally new subject stream for WSET as, prior to 2005, it was included in its intermediate wine and spirits qualification (equivalent to today’s Level 2). WSET Level 1 and 2 Awards in Beer will be created with both trade professionals and consumer enthusiasts in mind. The courses will explore the main types and styles of beer, key methods of production, tasting technique and food and beer pairing, following the same well-established principles as the Level 1 and 2 courses in wines and spirits. Courses will initially be developed in English before being translated into other languages.

Ian Harris, WSET CEO, said, “We are always assessing and investigating

There are no official dates for the launch but, as an initial step, WSET Educator Sara Hobday DipWSET has been appointed Head of Product Development – Beer Qualifications. Sara comments, “I am excited to have the opportunity to enrich global beer education through the development of WSET courses with IBD. We are constantly receiving enquiries about beer qualifications and many of our course providers have expressed an interest*, so it’s great to be able to set the ball rolling.”

Jerry Avis, IBD CEO, said, “The IBD diversified into beer appreciation and flavour training with the acquisition of the Beer Academy over 12 years ago.

We are now excited to work with WSET to bring that expertise to a global market and to enhance opportunities for both organisations in supporting the brewing and hospitality sectors worldwide.”

To learn more about WSET’s online courses visit www.WSETglobal.com

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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Lamb Weston Forms New Partnership To Fight Burnout In Hospitality Lamb Weston is proud to be part of the UK’s awesome hospitality industry.

the impact that long working hours and stressful working conditions have on personal relationships with friends and families.

As well as your partner in potatoes, the Company also works alongside some of the most passionate, dedicated and hardworking people in this sector and, aside from helping operators make a rip-roaring success of their business by supplying exciting, quality frozen potato products, Lamb Weston also wants to be a stronger partner, lending support in a responsible and caring way, reaching out to help create awareness of an industry-wide problem – the stigma of mental health.

“The Burnt Chef Project's aim is simple. To put a stop to the stigma surrounding mental health within hospitality, aid employers in workplace adjustments and let people know that they are not alone.”

Lamb Weston is keen to support Kris’ aim in as many ways as it can.

Andrea Deutschmanek, Country Marketing Manager UK & ROI, Lamb Weston; “The Burnt Chef Project has created a cookbook that is bursting with motivational dishes and includes contributions from chefs across the hospitality industry, showcasing their ‘special treat’ dish. We’ve purchased a number of licenses so that we can use the books as giveaways to share their inspiration, help encourage others and raise some money for the cause.”

As a global industry leader, Lamb Weston can bring a great deal of support and the Company is excited to announce a new partnership with an innovative and much needed project created to care for the mental health of workers in hospitality.

The Burnt Chef Project was launched in May 2019 by former hospitality industry supplier, Kris Hall, with the sole intention of eradicating mental health stigma across the UK’s hospitality industry.

Putting a stop to stigma and silence Research by the project last year showed that nearly 4 in 5 people in hospitality in the UK are likely to suffer ill mental health, compared to 1 in 4 people across the population as a whole as reported by the NHS. “This needs to change,” says Kris, who witnessed first-hand the issues suffered by colleagues in his nine years in the business. “Working conditions in the hospitality industry are a breeding ground for psychological issues, brought about by high levels of stress, anxiety, depression, alcohol and drug abuse, and not forgetting

Lamb Weston and The Burnt Chef Project will also be working across each other’s social media channels to help raise awareness of this huge problem and have many more activities in the pipeline, as well as collaboration with other brands and chefs, including some stimulating food ideas and top product raffles.

Look out for more exciting developments in Lamb Weston’s new partnership!

To find out how you can get involved and help your staff and your business, go to: www.theburntchefproject.com For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk, call 0800 963962 or email us at salesUK@lambweston.eu

From Pints to PPE – Scottish Business Pivots To Keep Hospitality Staff ‘Topped Up’ Staff at the Citi Hotel Aberdeen and award winning Edinburgh pub, Malones have pivoted from pulling pints to picking and packing PPE as lockdown eases and businesses return to work.

dents, we are linking with local hospitality businesses to create central hubs from which to distribute PPE safely and efficiently, while at the same time providing employment for furloughed staff.”

The idea is the brainchild of 32-year old Sarah Colquhoun, who was spurred into action when she read about PPE shortages and quickly mobilised existing supply chains to import certified PPE and began distributing to the NHS and local care homes with furloughed colleagues.

Renata Matuszewska, Operations Manager of the Citi Hotel in Aberdeen, is one such furloughed worker who has switched smart suits for full PPE to pick and pack protective clothing for sale.

Renata explains: “For me this is a win-win. I get to do worthwhile work that benefits the local community as well as being able to bring some of my team back to work. We are a tight-knit group who are missing the camaraderie of the workplace so this is a really positive solution - the additional income to supplement furlough pay is also welcome!”

Sarah, who is also a Partner of Citi Hotel Aberdeen, was also concerned about the financial impact on furloughed colleagues so brought in her hospitality staff to help with the distribution.

Now, with lockdown easing and local businesses returning to work, the team have switched to selling direct to local businesses and residents and in doing so is expanding its service to Edinburgh and Glasgow by partnering with Malones to create local distribution centres.

Sarah explains: “When lockdown was announced, hospitality businesses closed their doors overnight and thousands of staff were placed on

furlough.

“As we expand our PPE distribution service to businesses and resi-

She added: “We have very strict health and safety processes whereby staff are not only social distancing, but also wearing full protective clothing to pick and pack the PPE. Businesses have lots to think about to ensure they can open and operate safely within social distancing guidelines – if we can support them by providing gloves and masks quickly and cost effectively, then that’s one less thing to worry about.”

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Suite of Innovative Managed Tech Solutions to Covid-19 Launched to Help Hospitality Businesses Ensure Safety of Customers and Workforce uniforms.

A first-of-its-kind suite of smart tech solutions has been launched by Contrac IT to help businesses in the hospitality industry protect their workforce and customers in the wake of the Coronavirus pandemic.

Utilising technology most often seen in acute healthcare settings, the THOR UVC® terminal cleaning device kills viruses quickly and efficiently. The remotely operated system uses ultraviolet to decontaminate both the air and surfaces in a room, killing 99.9999% of pathogens. An entire room is cleaned in minutes and the networkconnected system provides certification.

Nanoclave cabinets use the same UV technology to clean smaller items such as menus, remote controls, equipment or

To ensure social distancing is maintained within the workplace, Contrac IT has also worked with partners to bring together a range of wearable tech. Available as a lanyard, wristband or vest, the technology alerts the wearer when they get too close to a colleague.

All the devices, which are GDPR compliant, can be monitored by Contrac IT to enable corrective action.

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,

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

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Wetherspoon Considers Name Change of Pub Targeted in Anti-Racism Protest A Wetherspoons pub called Elihu Yale located in Wrexham is considering changing its name in support of the Black Lives Matter movement.

The Elihu Yale is allegedly named after a rich merchant claimed to have been involved in the slave trade, and a petition was launched to encourage a name change, stating people with connections to slavery should not be celebrated.

A third piece of technology can monitor people as they enter premises with thermal imaging cameras, detecting anyone experiencing a higher than normal temperature.

For more information: www.contracfm.com/covid-response / info@contracfm.com

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Wetherspoon said it used Elihu Yale’s name because he was a benefactor of Yale University, and while the sign the pubco removed in 2017 portrayed a black figure kneeling beside Yale, Wetherspoon said it was unaware of any connection between Yale and the slave trade.

In a statement, J D Wetherspoon said: “We called it The Elihu Yale because he was involved in the foundation of what is now Yale University in the US, as we understand it.

“We will look into these allegations, which are very concerning. Wetherspoon is certainly willing to consider a change of name.”

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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Festival-Goers Offer Lifeline to Organisers as Majority Plan to Re-Book Tickets for Next Year An overwhelming majority of festival-goers who have received refunds on their tickets for 2020 say they will rebook tickets for next year, new research commissioned by UK Festival Awards and Brothers Drinks reveals.

Before the Covid-19 outbreak and subsequent lockdown in March, more than three quarters of festival-goers had already bought tickets for this year’s events, with consumers planning to attend an average of 2.76 live events in 2020, setting the industry up for a bumper year.

In what will come as a confidence boost to beleaguered festival organisers who then had to cancel events because of the pandemic, nearly all (91%) festival-goers requesting a refund on this year’s tickets said they would be likely to rebook for next year, with over three quarters ‘very likely’ to rebook, according to the UKFA COVID-19 Insights Survey on live events, sponsored by Brothers Drinks and undertaken by research specialists CGA.

Offering much needed hope for the future for festivals and live events, over half of regular attendees said they had confidence in the 2021 festival season, while over a third planned to attend more live events next year (if allowed) to make up for those missed in 2020.

The exclusive research reveals that while 30% of festival-goers would be happy to attend a live event this year (provided government restrictions are lifted) 26% would be cautious in doing so and 18% would attend as long as there were additional health precautions taken.

Around 42% said they would feel more comfortable attending local events rather than travelling to large-scale live events across the UK. A clear majority of festival-goers expect live event operators to implement extra health and safety precautions going forward, with most expecting more hand washing facilities, free hand sanitisers, improved toilet facilities and a restriction on attendee numbers. One in four festival-going respondents expected live events to provide personal protection equipment for attendees – while another 47% expect operators to implement temperature checks on entry.

“The good news for the sector, after a year of challenges, postponements and cancellations is that customers indicate that they will return, if operators can demonstrably step up hygiene, health and safety efforts, ensuring safe environments for customers,” commented Charlie

Mitchell, Research and Insights Director at UK Festival Awards.

“There is a genuine goodwill towards live events from consumers who are keen to support the sector through this difficult period – so let’s hope we can all enjoy music, culture, arts and food and drink together in a field before too long.”

The survey also found that seven out of 10 festival-goers would like the line-up of rescheduled events to be the same, although understand this may not be possible. Value for money seems increasingly important postlockdown with the majority of festival-goers expecting to pay similar ticket prices for rescheduled events; and 49% agreeing that value for money will be more important at future live events that it has been previously.

“It’s clear from this research that the majority of festival-goers are looking forward to next year’s events and organisers will be delighted that so many of those surveyed are keen to re-book tickets,” commented Nicola Randall, Senior Marketing Manager at Brothers Drinks Co. “The pandemic has naturally changed people’s thinking somewhat, bringing new concerns around health and safety as well as value for money. The challenge for operators will be to incorporate these measures but still create the unique atmosphere of outdoor live events and festivals, which is why they’ve become such a popular part of the summer season both in the UK and across Europe,” added Randall.

National KP Day Celebrates Hard-Working Kitchen Porters and Raises Money for Charity their career.

June 22nd marks National KP Day, the annual celebration of these often unsung kitchen staff, organised by warewashing specialist Winterhalter.

Mark Lewis, chief executive of Hospitality Action, says, “We’re hugely grateful to be chosen as the nominated charity for National KP Day. Thanks to supporters like our friends at Winterhalter, we’re able to transform the lives of many hospitality people who have fallen on hard times.”

“It is an opportunity for the kitchen brigade to have a little fun and raise some cash for a great cause,” say organisers, adding: “With the industry in a state of flux caused by the Covid-19 pandemic the work of kitchen porters is going to be more important than ever in keeping businesses running smoothly and safely. National KP Day was set up to help celebrate the work they do.”

“KP Day is one of the ways Winterhalter celebrates the work of kitchen porters, as well as raising money for great causes,” says Stephen Kinkead, managing director of Winterhalter UK. “We’re always astonished by the support the industry shows, and the challenges that the lockdown has brought really highlight the importance of a great KP. We’re hoping that people join in this year to let everyone know about their kitchen heroes – and help to support a really worthwhile charity at the same time!”

To join in, you are encouraged to share a picture of your amazing kitchen porters on Twitter or Instagram with the hashtag #kpday. For every picture posted, Winterhalter will donate £1 to Hospitality Action up to a maximum amount of £500. The photo will also be uploaded onto the KP gallery at KPoftheYear.com.

Hospitality Action is a charity aimed at supporting anyone who works, or has worked, in the UK’s hospitality industry who find themselves in

crisis. They provide emergency grants for those in need, support for retired workers and education for catering students at the start of

For more information on Hospitality Action visit www.hospitalityaction.org.uk

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Government Accused of Failing to Count the Seafood Pub True Cost of Wine Import Certificates Company Files For The Wine and Spirit Trade Association has hit out at Government for misleading the public over claims that EU wine importation costs would be “nil or negligible”.

The Government’s astonishing claims come months after discussions with the WSTA originally led to an agreement to suspend the costly paperwork.

Despite this initial recognition of the burden it would place on UK wine businesses, the Government then proceeded to U-turn on this promise at a later date – but the WSTA argues it is inconceivable that they are not aware of the sizeable cost to business.

Prompted by a question from Tim Loughton, MP, on Tuesday, Defra was asked to assess the cost of VI-1 import forms on all EU wines, which would follow a No Deal Brexit.

The WSTA has challenged the reply given by Victoria Prentis, Under Secretary of State for Defra, and accused her of misleading Parliament by ignoring the £70 million bill anticipated by British businesses from the extra red tape.

Last year the WSTA warned that the new inspections for imported EU wine would generate over 600,000 customs forms which is anticipated to treble the inspection board’s workload overnight.

EU wine producers will inevitably pass some, or all, of these costs on to UK importers and customers meaning that UK wine businesses, especially High Street specialist merchants, will suffer.

As well as putting a huge burden on the UK wine industry the WSTA warns this will lead to higher wine prices – adding an estimated 10p on a bottle of wine – and a reduced choice for consumers.

In reply to the question Prentis said: “As inspections for imported wine are undertaken on a risk-based percentage, regardless of origin or import certification, no specific assessment has been made regarding additional costs of controls, although it is expected to be nil or negligible.”

Miles Beale, Chief Executive of the Wine and Spirit Trade Association said:

Administration

“The Minister has been highly selective in focussing on the costs falling on UK enforcement bodies of requiring import certificates for EU wine and has chosen to completely overlook the significant costs falling to exporters, costs which will have to be met by UK importers and ultimately UK consumers if we leave without a deal. ”It is extremely disappointing that despite four years of discussing this issue with Defra the facts have fallen on deaf ears and the Minister has confirmed that the government has not even bothered to make any assessment.

A MULTI-AWARD winning pub group based in Lancashire and which operates some of the North West’s most popular eateries has filed for administration.

“Far from taking back control, simply rolling over and having to bend to existing EU law which disadvantages wine imports makes absolutely no sense for a nation of wine lovers that imports 99% of the wine we enjoy. This government needs to wake up, listen to business and start taking action that supports economic activity and job creators. And it doesn’t have long to do it!

The Seafood Pub Company has called in administrators last week, after failing to secure funding since the coronavirus lockdown.

“We have long supported a risk-based approach to inspection, but the costs of additional VI-1 forms for EU wines will not be ‘nil or negligible’ – the truth is that for UK wine SME businesses they will be catastrophic and are likely to put people out of business. But it’s not just British business which will suffer, Britain’s 33 million wine lovers will too. The cost of wine will go up and consumers will see some of their favourite wines disappear from the shelves.”

John Charnock, Managing Partner at Jascots Wine Merchants, said: “As a company that has had to substantially alter our business model to deal with the outbreak of Covid-19 and subsequent lockdown, we have faced significant challenges to stay viable as a business. It was hugely disheartening, therefore, to hear that the Government has continually overlooked what businesses like us and the WSTA have been saying for years now – this avoidable additional cost must be recognised and taken seriously – we cannot afford additional burdens on our business at this most trying time.”

Last month the WSTA once again wrote to the Chancellor of the Duchy of Lancaster, Michael Gove MP, reiterating its calls to suspend the damaging additional documentation and tariffs on wine and offered, post lockdown, to facilitate a visit to a wine business to see at first hand the potential impact that VI-1 implementation would have. He is yet to reply.

The company was founded by Joycelyn Neve in 2010 and has won numerous awards. The seafood-led concept was born out of her family’s history in the fishing industry, which dates back to the 18th century, with her father Chris most recently co-founding Fleetwood fish firm C&G Neve.

She said in a statement: “It goes without saying I am truly heartbroken, to have lost my business, but even more so for my team and seafood family.

The news of the company’s administration was announced in a letter sent to staff at the weekend.

It said: “It is with a very heavy heart that I am writing to tell you that we have not been able to secure the funding needed for the business to survive.

“As we were not granted a CIBL, the next step was for us to try and raise funding from the bank and our investors.

Whilst both were supportive, the investor fundraise failed, as did my subsequent management buyout attempt.

“Without funding and no income since the forced closure, we have no choice other than for the business to go into administration.”

The World’s 50 Best Restaurants Launches Global Fundraising Auction Featuring World’s Top Chefs Chef Mauro at his organic Pecora Negra pizzeria.

Guests will also taste dishes at Mirazur’s ‘creation kitchen’, meet the team and enjoy the full, newly developed tasting menu, before departing with a set of wine glasses and case of wine.

Atelier Crenn, San Francisco, CA, USA THE INCRENNIBLE EXPERIENCE! HOSTED BY CHEF DOMINIQUE CRENN

The organisation behind The World’s 50 Best Restaurants announces that its ‘Bid for Recovery’ Auction will debut on 3 July, offering food and travel enthusiasts the opportunity to bid for out-of-thisworld gastronomic experiences with the world’s best chefs. The first-ever global gastronomic auction on this scale, incredible lots have been donated by the restaurants and chefs featured on the recent World’s 50 Best Restaurants lists, as well as by partner brands.

The 50 Best ‘Bid for Recovery’ Auction is the largest global event of its kind aiming to raise funds that will provide direct and tangible financial relief for restaurants worldwide as they emerge from the Covid-19 pandemic. The auction is a key fund-raising element of the 50 Best for Recovery programme, announced last month, in partnership with founding donor S.Pellegrino & Acqua Panna.

The 50 Best ‘Bid for Recovery’ Auction will feature more than 100 lots, providing the opportunity for bidders to select from an array of the most extraordinary global gastronomic experiences imaginable, as well as rare and limited-edition items. Some of the bespoke auction lot highlights include:

Mirazur, Menton, France A DAY WITH MAURO COLAGRECO – CHEF AT THE WORLD’S BEST RESTAURANT Mauro and Julia Colagreco will welcome two lucky guests to idyllic Menton, visit Mirazur’s famous gardens to select produce, meet the fishermen who supply the restaurant’s seafood at the harbour, and lunch with

This truly unique prize includes a day on Chef Crenn’s Bleu Belle Farm, taking in activities such as fermentation, beekeeping and olive oil production. An exclusive wine tasting session with a renowned Californian winemaker will be followed by the tasting menu dinner at Atelier Crenn. The next day, acclaimed pastry chef Juan Contreras will lead guests in a chocolate-making masterclass. The experience culminates in an evening of dinner and drinks at Petit Crenn.

Odette, Burnt Ends, Atlas and more, Singapore DISCOVER SINGAPORE: CUISINE, COCKTAILS AND CULTURE As part of this four-day experience with accommodation at both the iconic Marina Bay Sands and opulent Capella Singapore hotels, guests will take in the best of the city’s superb cuisine and cocktails. The trip includes: a meal at two-time Best Restaurant in Asia, Odette, a dinner at Burnt Ends and drinks at Atlas; plus a guided tour of Singapore’s hawker stalls and time with Odette chef Julien Royer.

Central, Kjolle and Mil, Lima/Cusco, Peru ULTIMATE THREE-DAY PERUVIAN FOOD SAFARI Led by world-renowned husband and wife team Virgilio Martinez and Pia Leon, this adventure includes full dining experiences at both Central and Kjolle in Lima, as well as cocktails and local tours. Guests will then be transported to Cusco, home to Martinez’s Mater Iniciativa project and Mil restaurant, to stay at the five-star Explora Valle Sagrado lodge and be led on an exploratory trip through the Sacred Valley near Machu Picchu.

Additional auction lots include: • Ultimate Delhi food experience for four people with Indian Accent, India

• Three-day culinary safari in Sao Paulo with A Casa do Porco, Brazil • Cocktail masterclass, dinner and night in suite at iconic Connaught Hotel, London, UK • Eating, drinking, shopping & clubbing in Berlin with Nobelhart & Schmutzig, Germany • Overnight Soca Valley immersion with Ana Ros from Hisa Franko, Kobarid, Slovenia • Fishing and feasting day with Florilege in Tokyo, Japan • Gastronomy and culture in Vienna with Steirereck, including helicopter tour, Austria • Mexico City tasting tour with Edgar Nunez of Sud777, Mexico • Three days of gastronomic discovery in Moscow with White Rabbit and Selfie, Russia • Explore HK with Amber’s Richard Ekkebus; suite at The Landmark hotel, Hong Kong • Plus, rare bottles of spirits, chefs’ artworks, private cooking classes, wine region tours, sailing trips, exclusive tastings and bespoke parties all available The auction will be conducted online at www.50BestForRecovery.com. Potential bidders can view the full selection of lots from 29 June, with the auction opening on 3 July and running until 12 July.

In order to contribute to the global recovery of the hospitality industry, 50 Best will distribute all proceeds of the Recovery Fund to restaurants, bars and nonprofit organisations supporting the sector in the following ways: • Direct grants: 50 Best will make direct contributions to restaurants and bars with grants of up to US $5,000 per establishment. Applications will be open to independent restaurants and bars from any country in July (precise dates tbc), according to a number of criteria to be published in the coming weeks. 50 Best is committed to ensuring that the funds are distributed to businesses led by individuals from a diverse range of backgrounds.

• Non-profit organisations: 50 Best will make additional donations to a number of charitable organisations that it has identified as supporting restaurants and their staff, as well as feeding those most in need. These include: Lee Initiative’s Restaurant Reboot Relief Program and Black Urban Growers, both in the US; Nosso Prato in Brazil; the Eat Out Restaurant Relief Fund in South Africa; the National Restaurant Association of India’s Feed the Needy campaign; Horeca Next in Belgium; Italy’s Ambasciatori del Gusto; the newly founded Singapore Cocktail Bar

Association; and Chefs for Spain, the Spanish arm of World Central Kitchen.

• 1 million meals: 50 Best will also join forces with Social Gastronomy Movement, a global network of charitable organisations across 38 different countries, in its campaign to provide 1 million meals to those most in need.

William Drew, Director of Content for The World’s 50 Best Restaurants, says: “It is heartwarming to see some of the most internationally established chefs and restaurants offering out-of-this-world experiences for the 50 Best ‘Bid for Recovery’ Auction from 3 July. We have been overwhelmed by the generosity and support from chefs, restaurant owners, bar owners, commercial partners and tourism boards offering truly unique, once-in-a-lifetime opportunities to bidders as we aim to raise as much money as possible to support our industry and give back to the global restaurant sector.

“This is a clear indication of the solidarity of the global restaurant community. Now we ask all those who love restaurants and are blessed with sufficient resources to take part in the auction and, crucially, spread the word to like-minded foodies across the world.”

50 Best for Recovery will also see the publication of an e-cookbook entitled Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders, which will be unveiled to the public for download on 1 July in exchange for a $10 minimum donation. Money raised from the e-cookbook will also go direct into the 50 Best Recovery Fund and used to support the global restaurant and bar industry.

The 50 Best team continues to offer its heartfelt support to all those businesses and individuals suffering from the effects of the global pandemic. The organisation is hugely grateful to all those in the hospitality world who are dedicating their time and skill to help others, as well as to its partners. 50 Best is committed to using its platform to help fight for equality and inclusivity in the hospitality sector. The Black community has been hit disproportionately hard by coronavirus.

This fact has and will continue to help shape the distribution of funds in the 50 Best for Recovery campaign.

All details of the auction will be available on the 50 Best for Recovery webpage at www.theworlds50best.com/recovery as well as via Instagram @TheWorlds50Best and Facebook @50BestRestaurants.

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CLH Digital

Issue 13

Hospitality Technology

Keeping Your Customers Loyal Through Technology times more in average yearly spend (£58.36) than those driven by one time offers (£22.29).

The research also suggests that the higher quality of customer data and insight that loyalty schemes are able to gather, allows for greater levels of personalisation enabling brands to tailor rewards based on demographics, buying behaviours and key information such as a customer’s birthday or preferred time of day.

Even simple loyalty mechanics such as traditional stamp cards were found to perform significantly better than blanket, discount-led strategies. The research identified that stamp cards led to more than double the visitor return rates when compared to ‘one off’ discounts, with tiered loyalty schemes again the most successful mechanic at 2.3 times higher.

In these increasingly competitive and challenging times securing repeat business is vital. Creating a customer loyalty program is an excellent way for the hospitality and on-trade sector to keep their satisfied customers returning for future business, ultimately increasing overall sales. Loyalty schemes have long been recognised as an effective way to drive repeat business – but how do you make a loyalty scheme that really delivers for your business?

Offering rewards to loyal guests motivates them to continually choose your establishment. While it is important to gain all of your customers' appreciation and satisfaction for your business through high quality food, drink and service, it essential to narrow down the rewards and reserve offers and promotions for your loyal customers as well. Your patrons should have a sense that you value them and are paying special attention to your loyal customers.

A YouGov survey in 2018 revealed that consumers really do enjoy being part of a loyalty scheme, with 77% of the population being members of some loyalty program and 72% believe they are a good way to reward customers. However, the hospitality sector is lagging behind with only 25% uptake compared to supermarkets having a 65% uptake, indicating either a disconnect between hospitality customers and an inclination to join loyalty schemes or, the hospitality sector not doing enough to promote them!

TIERED LOYALTY SCHEMES Businesses that have implemented loyalty schemes have found that tiered loyalty schemes serve up almost 3 times more value per customer for food and beverage (F&B) brands when compared to ‘one off’ email offers or discounts according to data from Coniq, a provider of CRM and loyalty solutions.

The research, which analysed over 169,000 transactions made by 57,000 loyalty customers across bars, grab and go F&B outlets and restaurants, identified that brands offering tiered loyalty schemes, which unlock rewards based on levels of spend, drove 2.6

Sean Curtis, Chief Commercial Officer at Coniq, explained: “Our latest research found that 61% of customers who sign up to a database never return to that restaurant, which starkly highlights the importance of identifying and targeting the 39% who do. In addition, there is huge variation in customer lifetime value, underlining the need to identify, nurture and reward your most valuable and loyal customers.”

To make a really effective loyalty scheme, you need an EPOS system as the central hub. That way you can collect customer information, keep track of their loyalty and then reward them for their loyalty! An intelligent EPOS system will provide a business with a wealth of data that can be harnessed for targeted campaigns, such as Valentine’s Day, Mother’s Day, themed evenings or sporting events, or for that matter any special event throughout the year.

PLAYING YOUR CARDS RIGHT The key to getting a loyalty scheme right is by making sure it’s a scheme customers deem worthwhile without compromising profits. Operators should keep away from schemes that give users a percentage discount every time they dine, stay or drink and instead focus on giving customers an incentive to come back. Loyalty cards are an easy place to start but operators need to be careful: many people don’t want a wallet full of plastic and it may be an idea to consider investing in an online system for customers who want to participate but don’t want the clutter. The reward also needs to be more substantial than earning a free drink or collecting points that don’t ever seem to amount to much.

BUILDING BRAND IDENTITY Creating customer-specific rewards and matching the reward to the concept of your business will help the effectiveness of the program.

Presence online and within the local community is an important factor in encouraging customer loyalty. Businesses should consider microsites for the

regions or even for individual outlets, and local social media streams, managed on the ground at each location to notify nearby customers about what matters to them. Independent restaurants and pubs can more easily ensure they’re active online and encouraging engagement from local customers. Running competitions on social media and advertising events online is a great way to remind people about the business and inspire them to visit again. With so many different store and eatery options available, consumers need these little digital reminders to stay loyal.

SERVING UP QUALITY One of the easiest and most effective ways to drive customer loyalty in both hospitality and retail has nothing to do with the consumer; instead it comes down to quality of service. In restaurants pubs, bars and hotels, the difference between attentive service and lax service can hugely impact the customers decision to stay loyal and come back – or to never return again.

It’s important to ensure the customer’s experience is the number-one priority, because it doesn’t matter how good the food is or how nice the clothes are, if consumers aren’t happy with the service, they’ll vote with their feet.

KEEPING IN TOUCH Most retailers and restaurants accumulate a substantial database of customer details, including birthdays, eating preferences, email addresses and phone numbers. As long as customers have opted in for marketing purposes, there’s no reason why restaurant operators and retailers shouldn’t be putting this data to work. Businesses should offer discounts around birthdays and anniversaries, or send a more personalised email now and again, showing relevant new dishes or products. Marketing components of CRM systems are designed to automate this process and make it easier to connect with the customer and encourage repeat visits.

GDPR - A WORD OF WARNING In May 2018 European Union’s new Gen Data Protection Regulation (GDPR) came into effect to protect the privacy and personal data of consumers. In very simple terms the law means operators need to make sure that anyone parting with personal data is fully informed of privacy and consent statements. When any form of personal data is collected for the purposes of running a loyalty program, a ‘legal basis’ for processing it needs to be considered – consent being one of the most commonly used.

Generally issues to consider our database security expecting opt in/opt out preferences for emails not selling or losing customer data, and be as transparent as possible using plain language when it comes to privacy policy and opt in messages. If in doubt seek advice!

Hospitality Technology

Airwave Television Systems for the Hoxton Southwark focus remains firmly on the screen.

Hoxton, the impossibly cool but affordable brand has opened its third London hotel, this time south of the river in up and coming Southwark.

Enhancing the premium guest experience, Airwave deployed a Samsung REACH system, providing an interactive customer interface whilst also enabling the seamless management and maintenance of the hotel’s TVs.

The 13-storey site includes a seafood restaurant, rooftop bar, meeting & event spaces and 192 trendy bedrooms.

“I felt a little out of place amidst the cool people at Hoxton Southwark" said key account manager Wayne Bowring " but was nevertheless delighted to assist with the provision of a top quality TV system!"

Of course, each of the 192 bedrooms had to be furnished with an aesthetically pleasing television system - step forward Airwave.

Ensuring as slim a footprint as possible, Airwave customised BTECH wall brackets in the repair centre, ahead of wall-mounting192 x 43HGEE690 Series displays. Samsung's 690 Series' slim, stylish design adds ambience to a hotel room whilst ensuring the guest's

CLH Digital

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EPoS and Merchant Solutions from 3R Telecom

3R offers a wide range of hardware: robust, durable EPoS tills from both countertop to self-service kiosks; accompanied by kitchen screens for chefs; along with tablets for waiters; combined with either integrated countertop payment terminals or wireless payment solutions; and much more!

Coupled with our signature CES Touch EPoS software, which can come accompanied by a non-dependant cloud-based solution, this is the cutting edge in EPoS experience. Touch boasts a wide variety of features such as: a comprehensive table planner for any size establishment; an entirely revised split bill system; extensive stock control; and intensive operator man-

To find out more about Samsung REACH and hospitality displays, get in touch: info@airwave.tv or 0845 555 1212 or see the advert on page 3.

My VIP Card - Discounts You Will Love

Issue 13

agement and tracking. We at 3R help to promote both multi-site businesses as well as single site users and can provide support when scaling a business to multi-sites.

3R aim to achieve all your requirements and expectations and are more than happy to take on feedback from our valued customers.

3R’s reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the advantages of providing customers with speed of service, better staff productivity, cost control, stock control, and visibility with operator tracking/ control, and reduced shrinkage.

With mix and match offers, quick meal deals or special offers can be created on the fly. In conjunction with our extensive reporting suite, an increase in profits can be realised almost immediately.

Call on 01992 574 650 or visit www.3rtelecom.co.uk

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Please mention the Caterer, Licensee & Hotelier News when replying to ads Print: C: 85 M: 30 Y: Y 40 K: 10 Pantone: 7713 C

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C.C.R Systems Ltd CCR Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 34 years.

We are an ISO-9001 registered company with a diamond award for customer satisfaction. Our Powersuite software package that includes Total Control Premier/Stock, Instant Loyalty and Drilldown is the ideal package for all types of Hospitality & Retail outlets.

Our hardware is a choice of top of the range touch screen terminals from selected quality manufacturers.

The ORDERMAN Restaurant table ordering system is without doubt the best of it's kind, utilising the latest Oderman 7 hand held terminal and Kitchen Monitors or printers. Have a look at our web site on 'ccrsystems.co.uk' and view the ORDERMAN video.

We also cater for the client that needs a low cost system that easily compares with the box shifters. Please contact GEORGE GUNNERY on 0151-644 8296 for a quotation for your establishment, or email to: epos@ccrsystems.co.uk

Issue 13

CLH Digital

Cocktails & Spirits - Shake Up the Drinks Menu CGA’s Mixed Drinks Report shows that the value of on-trade cocktail sales jumped by 7.5% year on year in the first quarter of 2018, outpacing a 4% increase in the wider spirits market. An estimated 8.7 million British consumers now enjoy cocktails when drinking out-of-home.

The research also revealed that the Mojito remains Britain’s favourite cocktail—though the Pornstar Martini is rapidly closing the gap. Aperitifs like the Aperol Spritz are meanwhile increasingly popular across bars, pubs and restaurants, with more than two in five (42%) cocktail drinkers now likely to enjoy a cocktail before a meal. Sparkling cocktails are another big growth area.

“No amount of physical contact could match the healing powers of a well made cocktail.”

David Sedaris Are you tapping into one of the industry’s most popular and profitable trends? If not, why not?

Our love of cocktails is growing, and whilst volume of alcohol sales in recent years have not grown value certainly has and cocktails are a great way of boosting the bottom line.

SO, WHAT IS A COCKTAIL? Cocktail refers to an alcoholic drink, which consists of a mixture of spirits such as gin, brandy, vodka, whiskey, tequila, or rum mixed with other ingredients such as fruit juice, cream, honey, milk, sugar, herbs, or other flavourings!

The number of on-trade outlets serving cocktails has risen by 75% since 2014 since 2014 bringing the total to 42,000, with nine million consumers now drinking cocktails on a night out. And 6.5 million customers now choose to drink a cocktail with a meal when eating out, and our “thirst for cocktails” means that operators really do have to be at the top of their game!

The UK cocktail market is now worth over £587m, proving to be an enormously beneficial addition to an outlet’s drinks range, setting you apart from your competition and importantly, increase your customers spend per head.

Ben Anderson, marketing director at Funkin Cocktails, said: “From high-end bars to high-footfall venues and everything in-between, cocktails are in huge demand and consumers are happy to pay a premium for a great-looking, great-tasting cocktail.

“Cocktails are becoming more accessible than ever before and we see the biggest growth coming from mainstream outlets.

“The nation’s love affair with cocktails isn’t waning and we would urge those outlets not serving mixed drinks to grab the opportunity and drive footfall and incremental sales.”

This year’s 5 Cocktail trends to watch out for according to US Drinks Distributor Southern Glazer:

TEXTURE Cocktails with proper texture result in drinks that feel substantial. Ice is one way to deliver the correct texture and flavor in a cocktail, in addition to providing a visual impact. For example, large blocks of ice minimize dilution and can also be branded or stamped.

Medium sized cubes continue to be used for a variety of all-purpose cocktails, and shaved or nugget ice is being used in large part to often dilute boozy, tikistyled cocktails. Finally, blended cocktails continue to grow in popularity. Beyond ice, texture can also be modified by using egg whites to not only add a foam presentation, but also a soft texture to a variety of citrus-forward cocktails.

VEGGIES While consumers have long embraced healthy green juicing and smoothies, vegetable flavors such as cucumber, celery, peppers, and peas are now being used to add a new twist to familiar cocktails.

Bartenders are also using spirits that have vegetal characteristics, such as Green Chartreuse or its milder, slightly sweeter, lower-alcohol cousin, Yellow Chartreuse. Aquavit, a spirit often infused with caraway and dill, is also being used to add vegetal flavour. Using vegetables and vegetal spirit ingredients, such as bell peppers, beets, and snap peas, adds fresh, bright flavours and imparts unique, vibrant colours.

No longer just to enjoy after dinner, amaro and bitters are being used more and more due to their ability to tone down and balance drinks that are too tart or sweet. One example is Aperol—a bitter orange liqueur that adds astringency, bitterness, and also a wonderful colour. Cynar is an artichoke based bittersweet liqueur known for its versatility and distinctive flavour; its taste is enriched by an infusion of 13 herbs and plants. The name of the drink derives from the botanical name for artichoke, as artichoke leaves lend the distinctive flavour. Angostura bitters, traditionally used as an accent ingredient, is also making its way to the forefront as a major ingredient in cocktails.

Wines are great on their own, but they also lend themselves well to cocktail development. When used in cocktails, wines reduce the need to add excessive amounts of alcohol (that can make a drink too boozy) and can add a softer sweetness than syrups.

These include fortified wines like ports and vermouths; subtle nutty or creamy sherries; crisp and clean red and white wines; and sparkling wines for bubbly texture. And red wine, traditionally just for sangria, is being used to create colorful, flavorful cocktails at some of the country’s most innovative watering holes.

COFFEE & TEA

Anderson added: “Research also reveals that up to 69% of people choose cocktails spontaneously so the opportunity to attract new customers, increase profit per serve and drive footfall is huge just by adding a few classic cocktails to a drinks menu.”

The report reveal that cocktails continue to rise in popularity across British bars, pubs and restaurants, with the addition of aperitifs and healthy options helping to sustain the momentum.

Charlie Mitchell, senior consumer research manager at CGA, said: “Cocktails have been a boom area of the drinking-out market for a while now, but our Mixed Drinks Report shows that sales and consumer interest are both still on the up. This is a market that is evolving fast, and the popularity of low-sugar and low-alcohol drinks is just one of a host of trends that all businesses selling and supplying cocktails need to be aware of.

Staying right on top of people’s needs and preferences is crucial if brands are to protect and increase their share of this lucrative market.”

Coffee and tea as cocktail ingredients are being leveraged for their smoothness, earthiness, subtle smokiness, and other flavour tones—as well as for their strong backbone, which stands up to more assertive spirits. While cold brew primarily delivers a singular flavour profile, teas from around the world offer versatility and more nuanced flavours. These range from the subtle and delicate aromas of white tea; slight bitterness of many black teas (or subtle smokiness of Lapsang souchong); roasty notes from green teas like houjicha; soft, grassy flavours in matcha tea; or the range of flavours and aromas of oolong tea. Then there’s the incredibly diverse flavours extracted from herbal and floral teas including hibiscus or chamomile.

drink.

The Eliot’s Wildfire Game of Thrones themed drink is a striking, eye catching green product infused with micro-ionised shimmering particles delivering a highly branded, highly sought after, irridescent drink, which glistens in the bottle and in the glass once poured.

The micro-ionised elements add an eye catching glistening effect to the 33% spirit drink.

The second new launch of 2019 for Eliot’s is Libellis, a premium Gin beverage which can be served as a shot or as a tall drink with a mixer. Also infused with Eliots micro-ionised fruits, Libellis has a clear appearance, like most main stream gins, until the item is shaken, then the micro ionised strawberry particles transform the drink into a glistening red gin, right before the customers eyes.

With a sweet taste, the strawberry blend Gin is versatile to be served with various mixers or a shimmering shot and offers great theatrical allure for customers.

A new fruity dimension to 2019 offerings, and worldwide recognised branding will take your premises to super stardom level this new year.

The importance of cocktails as a summer’s drink cannot be overstated, summer is the perfect time to revitalise, refresh and invigorate your drinks offering and excite your customers with unconventional and avantgarde, options.

SPIRITS JOIN THE BOOM With the cocktail market in a boom period, spirits should not be forgotten.

Spirits now have a 22.1% share of all drinks sales by value, according to CGA’s On-Premise Measurement Service - up by two percentage points in just four years.

CGA's Director of Client Services Jonny Jones commented, “The spirits category is a hugely important revenue driver for the trade, and one that is helping operators to sustain growth in a challenging marketplace.”

BITTERS

WINE

Data from industry analysts CGA revealed that the average price of a cocktail has increased by 51p yearon-year and people in London are now willing to pay £7.67 while drinkers outside the capital would happily pay up to £6.77.

CGA’s Mixed Drinks Report also emphasised the value of promotions in cocktail sales. Close to half (44%) of cocktail drinkers say they use promotions like two-for-one deals, Happy Hours or other discounts every or almost every time they order one, and three quarters (77%) are more likely to visit a venue if it has a cocktail promotion. Menus, bartenders’ recommendations and theatre of serve are among the other big factors influencing cocktail drinkers’ choices.

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PARAGON BRANDS LAUNCH JUNE GIN LIQUEUR Paragon Brands are proud to announce the UK launch of JUNE gin Liqueur by Maison Villevert in Cognac, France. Created by Jean-Sebastian Robiquet Creator of Ciroc Vodka and G’vine Gin. JUNE Gin Liqueur uniquely blends premium G’Vine grape-distillate Gin with the flavor of fresh wild peaches and botanicals of the JUNE flower, which only blooms for 2 days each June on the Ripening grape vines of the Cognac Vineyards.

Chris Jones, MD of Paragon Brands, commented ‘Jean Sebastien and Maison Villevert have done an incredible job of capturing the tastes and aromas of fresh wild peaches and marrying them perfectly with a delicate balanced floral Gin. This offers both Traditional and contemporary gin drinkers something new and unique to add to their drinks repertoire, with excellent mixability beyond the usual tonic serve, JUNE works perfectly in a Spritz or with Prosecco in a Peach-Gin Belini’.

In January last year Drinks International released its list of the world's best-selling classic cocktails in 2019, revealing that while bartenders may put a modern spin on old recipes, the desire for established, sophisticated drinks remains.

Distilled on site in the village of Throsk near Stirling, Boë Gin is now one of the biggest independent gin producers in Scotland. Comprising of six products, the Boë Gin range includes two full strength flavoured gins – Boë Violet and Boë Passion – a classic gin, Boë Scottish Gin, and three flavoured gin liqueurs – Peach and Hibiscus, Spiced Orange and Scottish Bramble.

Their first flavoured gin, Boë Violet was launched in 2016 and was one of the first full strength flavoured gins to market. The vibrant flavoured spirit infused with violet flowers proved so popular that Boë continued to innovate in the flavoured category. Boë Passion, a second full strength flavoured gin, this time using ontrend passionfruit was introduced earlier this year and is already performing well at wholesalers.

Boë’s popularity shows no signs of slowing, with figures filed to February 2019 showing total sales revenue reached £8.5 million, up from £1.1M the previous year. Following UK listings in the on and off-trade across their portfolio of full-strength gins and liqueurs, an increase in sales has contributed to an increase of over £1.1million in operating profits, compared to previous year.

The brand is now available right the across the UK, in over 300 Morrisons stores and can be found in over 11,000 cocktail bars, restaurants and pubs.

BRAND NEW DRINKS REACH SUPER STARDOM UK distributors for the 2 beverages, Eliot’s are the only supplier to be offering a unique drink inspired by the world wide recognised GAME OF THRONES Dragons Breath “ Wildfire” whisky and cinnamon spirit

The website asked bartenders from 127 of the best bars in 38 countries around the world to rank their 10 best-selling cocktails.

10. Moscow Mule - Down two to number 10.

But, with 28% of bars saying it’s in their top 1 9. Aperol Spritz - up two places and features in the top 10 for the first time, with 30% of bars naming it in their top 10 8. Margarita - down two places but it has retained its spot as the top tequila classic in our list 31% named it in the top 10 7. Espresso Martini - This coffee-based cocktail has climbed up two places this year and has been ranked in the top 10 by 32% of bars 6. Dry Martini - Despite being down two places from last year, 35% of bars still put it in their top 10 5. Manhattan - 10% say it’s in their top three and 40% say it’s in their top 14. DaiquiriDaiquiri is the most ordered rum cocktail in the list.

3. Whiskey Sour - third place for the second year running 2. Negroni - This iconic Italian cocktail has been in second place for five years running 1. Old Fashioned - For the fifth year running The Old Fashioned has retained the top spot in the list So now is the time to get creative but at the same time don’t forget the old classics!

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CLH Digital

Cocktails & Spirits - Shake Up the Drinks Menu JUNE in JULY Using Menu Magic To Cheer Up Drinks Sales

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By Jo Robinson

Don’t underestimate the value of your drinks menu – 90% of guests will look at it before ordering and spend on drinks is 17% higher if a drinks menu is provided. In a world where off-trade has overtaken on-trade drinks sales, an engaging, commercial, relevant and easy to understand drinks menu is more important than ever. And menu psychology is key to getting it right.

Method: Fill glass with Ice cubes, then add :

Your menu is your shop window. In a crowded bar it’s the only way to let customers know the drinks you have on sale. Without it they’re likely to default to a “safe” option. No one expects people to order food without a menu to look at, but some still feel a drinks menu is unnecessary. That’s a mistake.

60ml June 10ml Fresh Lemon Juice 10ml grapefruit Juice 50ml Brewed cold Green Tea (Or Lapsang Souchong tea for a smokey twist) 60ml Tonic Water

TRENDS The Instagram appeal of aperitifs helped sell 42m bottles in the UK in 2018, with summer figures rising by 56%, proving how many drinkers are determined to take the perfect photo to show off their chosen beverage – imagery matters.

From annual sales of gin having almost doubled over the past five years topping £2bn in 2018, to millennials keenness for soft drinks and mocktails, through to the rise of prosecco at the expense of champagne and wine, sector trends are on the rise. In this landscape it’s vital for hospitality brands to ensure they’re offering what consumers want and are communicating these choices in the most effective way possible.

TOP TIPS TO CONSIDER • Placing a high price item nearer to your high margin drinks can increase the perception of value and increase sales as a result.

• If you are offering unique or novel drinks add some drama, emphasise why you have included them.

• Use coloured boxes to highlight those drinks you most want to sell but do use these sparingly, to maintain their impact and avoid clutter on the menu. Where possible communicate why these sections are highlighted – is it a new product? Chef recommended?

• Health and wellness are key trends. Make sure you’ve included low calorie options for your health savvy guests.

• Don’t be tempted to list in price order. Remember the top two and last two items in any category tend to be the most ordered, so make sure your highest margin items are there.

• Divide your menu into categories to ease navigation and make sure there is a good sense of choice in each, taking care at the same time to avoid overwhelming the reader.

• Photography is key, if the drink pops it will inspire your guests. Use beautifully shot

photographs to showcase the drinks you most want to sell.

• Let the space speak, don’t overfill your menu. The eye is drawn to space, so this is a good place for high margin drinks.

• Make sure you place as much emphasis on your soft drink offering as on alcohol.

Don’t risk the veto vote, provide a wide range of adult focused soft drinks. As well as teetotallers, you will have many designated drivers in any crowd of drinkers.

BEATONE BeAtOne, a Clarity client, is a nation-wide cocktail bar chain that prides itself on it’s fun vibe and the extensive drinks options on offer. They understand the power of a drinks menu better than anyone and employ menu psychology principles to great effect.

The centre page spread in any BeAtOne drinks menu always showcases their top ten cocktails, which account for the majority of their sales. This approach, and the way it’s executed, helps to reinforce a central brand perception – that they make good quality cocktails. Equally importantly it also helps customers to navigate the menu if they don’t have the time or inclination to flick through all the options on offer.

FINAL THOUGHTS In the drive to sell more drinks, bars and restaurants are now having to compete with the 3 S’s – social, sofa and supermarket. This is a challenge accentuated by premiumisation, provenance and responsible drinking trends. In this climate getting your drinks menu right is crucial. A carefully constructed drinks menu, designed to persuade your guests to make certain decisions, is an integral part of the guest journey.

Garnish with two sliced strawberries, two of orange and one raspberry

Passionito Mojito 50 ml Boe Passion Gin 25ml lime 15ml vanilla or normal syrup 1 x bar spoon brown sugar 12-15 mint leaves 3 x lime wedges Crushed ice 1 x 14oz tall glass 1 x muddler 1 x tall straw Step 1: Chop the limes, pick the mint leaves, and set aside the mint crown for the garnish Step 2: Add the gin and the other ingredients to the tall glass, then muddle firmly to extract the flavours Step 3: Fill the glass with crushed ice and then churn. Cap with crushed ice, adding a straw and garnish to finish.

Now in their second year, the team behind Sun Rum can look forward to summer 2020 with enthusiasm as the brand steps into its own during the warmer seasons. It’s vibrant and modern identity twinned with an appealing, smooth taste seems to be wining fans nationally.

Founder Matt England says: “We’ve seen another year of uplift in golden rum demand as well as the other styles in the category. Since the start of 2020 we are pleased the scales have tipped somewhat whereby the majority of new accounts approach us as a result of recommendations by current customers rather than outbound sales pitching. To date, there doesn’t seem to be another brand on the market with the same styling and abruptness as Sun Rum, we are hoping that this will continue to play out positively for us.”

The summer season sees them step up their presence at events aligned with the brand values such as dance music festivals and beach parties. They’ll also be partnering with organisations to conduct beach cleans to help to give something back to the environment.

Enquiries: matt@maedengroup.com 07837579462 or sales@screambrands.com 01580 200044

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Issue 13

Cellar Management - Be Remembered for All the Right Reasons • 39% stayed away from the brand • 37% would tell their friends of their experience This equated to a heavy share of drinkers not returning to a premise and telling others not to visit.

Jerry Shedden, Category and Trade Marketing Director at HEINEKEN UK, says “With a recent study revealing that 2% of drinks served in UK pubs don’t make it through the till, due to wastage being poured in the drip trays – equivalent to £230m – and almost one-quarter of pubs serving beer at the wrong temperature, there’s never been a better time for operators to review their draught dispense system and make the transition to more sustainable technology.”

A DIFFERENT LOOK With over 50 years’ experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS ) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, towers, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

“A fine beer may be judged with only one sip, but it’s better to be thoroughly sure.”

Czech Proverb While your cellar may be out of sight it should never be out of mind. It’s a simple rule, if you run/own a pub, bar or restaurant or hotel with a draft dispense system then regular cleaning of the beerline systems is paramount. If you don’t deposits of limescale, beerstone, yeast, hops and proteins that have not been filtered out properly as well as bacteria will build up on the walls of the dispense lines. Furthermore, under the Food safety act of 1990 businesses can find themselves prosecuted and fined if inspectors think customers are at risk of infection from dirty lines.

As a proud and responsible licensee your businesses reputation for beer is equally important as a reputation for food and warm and friendly service. Great beer, served in a clean, branded glass, will be remembered; on the other side of the coin, so will a poor pint.

Statistics show that beer quality is important to nine out of 10 drinkers, with around two thirds saying they would not only complain about a bad pint, they would tell their friends about it as well.

We are all trading in hugely competitive times, and a perfect storm of rising costs, particularly business rates, the uncertainty over Brexit, austerity and also changes in consumer demand make effective cellar management more important than ever when you consider that pubs could be losing anything up to £14,000 a year due to poor technique and quality management.

When it comes to the cleanliness of beer pipes alone an estimated 40 million pints of beer are discarded over the course of the year with an average pub wasting £20 per week according to data by line cleaning company Beer Piper.

Rather more disconcerting and on trade beer report

by Marstons has revealed that a staggering 70 per cent of cask ale drinkers have been served off or stale beer.

The report also revealed the impact of poor quality beers:

• Resulted in 40% staying away from the pub

Sales director Neil Tanner says “Our comprehensive range of stylish fonts will deliver stand out in your venue and will deliver a point of difference that is demanded by consumers in today`s crowded market place. From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific designs to meet your requirements. The range of fonts is available as either clamp on or through the bar, with LED illumination and are available in a full range of finishes and branding options.”

“The Artisan range of fonts has been specifically designed and handcrafted at our London based manufacturing facility to meet the evergrowing need for brands to stand out from the crowd.

“Our range of stainless steel taps is available in free flow or with flow control capabilities.

All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.”

“The latest addition to the range is our Craft Beer tap specifically designed to meet the needs of the craft beer sector who demand something different to the main stream brands. A point of difference is key to standing out in the crowd. They are available as free flow or vari flow with 3/16 and 5/16” John Guest rear fitting and ½” BSP thread as standard. Additional threads, John Guest fittings and fixtures available upon request.”

CELEBRATING OUTSTANDING BEER Being recognised for serving outstanding beer is something to shout about. Angus McKean and Claire Morgan from The Red Lion in Barnes were crowned winners of the Master Cellarman of the Year Award 2019 by Fuller, Smith & Turner, for the outstanding quality of beer in their pub. They impressed judges with the care they put in to their cellar and their passion for always serving the perfect pint.

This is a solution which runs ‘in-house’ and can stay ‘in-house’ on your back office PC. • Provides real time data on demand • Separates waste from unpaid measures – because it displays every 0.1 pint A couple of pints lost over a session as occasional tenths is a dispense issue – not a direct loss of revenue • A stock take every 60 seconds of the day • Identifies all line cleaning

www.searflo.com – enquiries@searflo.com – 07528 819842

On winning the award, Angus said: “We put a lot of time into staff training and cellar quality, and the award shows that paying attention to all the finer details comes together to form a bigger picture. Winning the award is recognition of all the hard work the team has put in.

“I think it’s important to note, if you are able to commit and have an eye for detail on what is a relatively simple process – beer and drink dispense – other parts of the business will also benefit from this mindset.”

CLEAN UP YOUR ACT It may be regarded as a costly process in terms of both time and the amount of beer wasted, but line cleaning is an essential part of a good cellar management routine. If line cleaning is neglected, wild yeast and bacterial infection can develop, resulting in drinks being spoiled. Any costs saved by skipping a line clean will be substantially outweighed by the amount lost through reduced sales and wasted beer.

The ‘live’ nature of cask ale in particular means that bacterial deposits build up quickly in the lines, therefore the industry standard is to clean lines every seven days. Failure to carry out this normal function will result in the following problems:

• • • •

Cloudy beer Build up of yeast in the lines, causing bits in the beer Restricted flow creating fobbing Bad tasting and bad smelling beer

WASTE REDUCTION Line cleaning typically takes place once a week and is responsible for high levels of beer waste every month.

LineClenze offer a solution!

By installing a Lineclenze is device, customers have reported that line cleaning can be reduced to once every 28 days or less, providing a quick return on investment and additional income that goes straight to the bottom line.

This clever piece of technology helps bar managers save money by reducing the frequency that they have to clean their beer lines. This means less beer poured down the drain and more to sell.

Paul McManus director of McManus Managed Pub Company says: “The idea is simple and effective, saving a substantial amount of time and revenue…way more than the initial investment. The LineClenze device works by reducing the frequency of cleans, not only do I save pouring good beer down the drain but my staff are freed up for other tasks by not having to clean every week. I am very impressed with what LineClenze has achieved and would recommend the device to anyone in the industry."

(CONTINUED ON PAGE 37...)

Fizzical training ensures the perfect pour Dispense gas is one of many factors that influence the quality of beer, cider and soft drinks in a pub or club. Yet it’s often left out of training about the perfect pour. Carl Goode, Product Manager at BOC Sureserve, explains why ‘fizzical training’ can prevent you losing customers through poor quality products – and save money in the long run.

Remember the carbon dioxide shortages of last year? Suddenly everyone from manufacturers to customers began to appreciate the importance of dispense gases. Yet they’re still overlooked as a factor in the perfect pour.

Dispense gases put the fizz in a pint of beer or cider and are essential for serving drinks the way the brands intended. That benefits licensees as well. With the correct food-grade gas and the right mixture, bar staff will pull a great pint and customers will order another. Get the mix wrong, or use poor quality gas, and drinkers will feel as flat about your pub or club as they do about your beer. They may not come back.

That’s the last thing a cost-conscious landlord wants to happen as margins continue to be

squeezed by increased competition from other leisure activities, more consumption of alcohol in the home, and pressures such as rising rates and the living wage.

Improving the quality of beer, along with food and the pub environment, is one way of reducing the impact of challenges facing the licensed trade. If you train your bar managers and staff in the correct (and safe) use of foodgrade dispense gases from BOC Sureserve, you can ramp up quality and increase cost savings.

It’s not just dirt that hurts When you teach bar staff how to pull a pint, you’ll probably cover the importance of clean glassware, chilling and the 45 degree pour. You might also explain why glasses are etched to

nucleate the gas and generate better bubbles and which glasses are right for a Guinness versus a cider. These are all essential lessons if you want to create draught masters in pouring perfect pints – and happy customers.

However, all that hard work can be undermined if you don’t get the gas mixture right or fail to use food-grade gas. Customers don’t much care for bubbles in a Guinness, a frothy head of beer or a flat Coke – all consequences of using the wrong gas or bad gas.

That’s why the gas needs to underpin all other training, whether your staff have 20 years’ experience or two hours’. Trained correctly, they’ll be able to use the right dispensing gas in the correct way, which has three main benefits:

→ Only with a good dispense gas do you get a stable head, carbonation at the right level, clarity, great flavour and no bitter after-taste – the perfect pour that brings customers back. → The wrong mixture wastes beer, because it fobs and foams and isn’t servable. Given that there’s about 2.5p of gas in every pint, gas is pretty inexpensive. But if you’re throwing away four pints each time it fobs, the costs mount up. → In today’s trading climate, it’s tempting to try and save money by using cheaper products than food-grade gas from a reputable supplier. But it doesn’t save money in the long run and it could be incredibly risky.

For further information contact BOC SURESERVE on 08457 302 302 or email sureserve@boc.com

Issue 13

CLH Digital

Cellar Management - Be Remembered for All the Right Reasons

39

regularly. A planned schedule of maintenance will help avoid costly breakdowns.

Furthermore, if you fail to adequately maintain your cellar, you’ll also:

(...CONTINUED FROM PAGE 34) STAY COOL As every good licensee “worth their salt" will be aware, optimum quality product requires optimum quality storage and for beer, that means a cellar kept at a constant temperature. The cellar itself should be kept at the right temperature – between 11°C and 13°C – to preserve product quality, and particularly that of cask ale. Too cold and the beer will be flat and have a chill haze; too warm and it may develop a fob. Simply achieving this can account for around 50% of total energy required for drink chilling which in itself

accounts for 10% of an average pub’s total energy expenditure.

Essentially, the cellar is a food preparation area and should be treated as such. This means mopping up spills immediately, keeping drains and sump pumps clear and washing the walls and floor thoroughly every week.

It should never be used as a general storage area as the volume of items kept there will impact on the cooling system, making it work harder to stay at the right temperature. In addition, food should never be kept in the cellar as it not only attracts vermin but it can impact on the taste of the beer itself.

For every pint of ale served, a pint of air from the cellar is drawn into the cask. Therefore, a dirty or badly managed cellar results in contaminated air entering the cask and potentially spoiling the beer. Strongtasting snacks, if stored in the cellar, are at risk of affecting the taste of cask ale, while damp cardboard, for example, can also impact on beer taste.

Good practices include having a wall-mounted thermometer, clearly displaying the cellar temperature, and keeping cooling equipment regularly topped up with water. The area around the cooler itself should be free from dust and blockages, while grills should be cleaned

• WASTE MONEY. Poor cellar management results in lost money in two ways: firstly, through wastage by throwing away product, and secondly, you’ll lose customers. Ultimately, what you serve to your customer is what’s making you money, and the best service in the world won’t make up for poor quality beer and/or or dirty glasses. Therefore, it’s just as important to focus on your cellar as it is on the front of house service.

• REDUCE THE QUALITY OF YOUR PRODUCT. Poor Cellar Management, particularly cleaning and maintenance will impact the taste, appearance and aroma of your product, failing to clean and maintain your beer lines can be subject to wild yeast build up and bacterial infections and could result in a sour, vinegary pint.

• ENCOUNTER FURTHER ISSUES such as fobbing pints, off tasting or hazy beer it might be because you are lacking a proper cleaning routine.

• BE AT RISK OF PEST INFESTATIONS. Poor cellar management can increase the risk of a pest infestation which can be hazardous to human health and safety, create problems with environmental health departments, and can result in a lot of wastage.

STOCK ROTATION No matter what type of business you are controlling and managing stock is vital. It is a key element in maintaining positive cash flow and profitability, and no one wants to run out of products, especially at busy periods, particularly summer, so it’s a good idea to carry out regular stock checks.

Properly managed stock rotation is also vital for to that perfect pint. When selecting the next container for dispense, ensure that it’s been in the cellar for at least 48 hours, check the ‘best before’ date, remove the cap and make sure it is clean. A keg should be on dispense for no more than five days and a cask for no more than three.

Depending on the brand, most casks should be in position for 48 hours with a soft peg before the ale is put on sale. Insert a clean tap every time and under no circumstances return old beer to a new container – it will contaminate the fresh beer. If connecting a keg, check that the coupler is clean and that both washers are intact. Missing or damaged washers could result in leaks and wasted beer.

IT'S ALL ABOUT PRIDE Create an effective cleaning regime and train your staff accordingly. A proactive approach to cellar management and effective training will ensure that staff really understand the product and the importance of cleaning and stock rotation as well as improving the bottom line through keeping waste to a minimum

• Clean beer pipes at least once a week • Maintain correct temperature 11c/13c all the time • Keep the cellar floor clean and clear of spillages • Keep the whole cellar tidy and rotate stock efficiently • Make sure cask beer containers are sold through in three days • Make sure keg beer containers are sold through in five days

www.boc.com www.lineclenze.com www.universaldispensesystems.com www.searflo.com