CLH Digital - Issue #14

Issue 14

CLHNews

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CLHNews

Outdoor Dinning Boost as Government Relaxes Planning & Licensing Process

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and consume them elsewhere, making social distancing easier.

These measures will give an immediate and much The government will simplify and reduce the costs needed boost to many businesses, whilst supporting of the licensing process for outdoor seating and stalls, them to successfully reopen over the summer. making it easier for people to safely drink and dine This builds on support introduced in March allowing outside. many food and drink business, including pubs, to offer Proposed planning freedoms will mean that outdoor a takeaway service. Additionally, these changes will markets, pop-up car-boot sales or summer fairs will support hospitality staff return to work safely, revive not need a planning application, which will transform businesses and provide a real boost to high streets the way people shop and socialise. affected by the pandemic.

Pubs and restaurants will be able to use car parks and terraces as dining and drinking areas, using their existing seating licenses.

cafes and restaurants open their doors again and I’m determined to give them a helping hand to get back on their feet and their staff back to work safely.

"That’s why we are introducing changes to make it quicker, easier and cheaper for them to set up outdoor seating and street stalls to serve food and drink."

Business Secretary Rt Hon Alok Sharma MP said: "Our pubs, restaurants and cafes are the lifeblood of high streets and town centres across the country and we are doing all we can to ensure they can bounce back as quickly and safely as possible.

This Bill is the next step to enable people to socialise this summer and enjoy the best of British "This week we gave our vital hospitality sector the hospitality in a COVID-secure way – helping businessgreen light to reopen from 4 July, and today we are es get back up and running and employees return to Temporary changes to licensing laws will allow many introducing new legislation to enable businesses to work. more licensed premises, such as pubs and restaurants, make the most of the crucial summer months ahead." to sell alcohol for consumption off the premises.

Communities Secretary Rt Hon Robert Jenrick MP (CONTINUED ON PAGE 3...)

Customers will be able to buy their drinks from a pub said: "I know we all look forward to seeing our pubs,

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CLH Digital

Issue 14

Editor's Viewpoint

Opening at Last!

Welcome to CLH Digital, Issue 14.

Finally, we have an opening date for the hospitality and licensed on trade! Great news but unfortunately comes with caveats. which I suspect are going to be difficult to navigate.

But first, the welcome news. Yes, the government eventually bowed, in my opinion, to pressure to reopen the sector. The move last week by Oakman Inns CEO Dermot King was a brave and direct challenge, and I suspect had some impact around the table when ministers met.

EDITOR

We are currently living in “interesting times”, and we have seen what people power can do around the world. I have always been a vociferous critic of the lockdown of our economy. It is only my opinion that I think it has been an absurdity. However, I think recent events have seen the frustration people have felt, not being able to work, visit family, socialise or do any of the things we normally do in our everyday life.

Peter Adams

It was inevitable that the dam would burst at some time. How do I know? I live in Bournemouth, work a few hundred yards from the seafront and I have seen not only yesterday when a “major incident” was declared, but in recent weeks going back to May when people were “swamping the beach”.

You will all have seen it on the news. That, however, doesn’t prepare you for seeing it first-hand.

Tens of thousands of people descending on Bournemouth and it seafront - people we all knew as soon as the sun shone would be coming - but the government procrastinated giving out vague comments and “watch this space” type of statements which are an insult to the nation’s third largest employer.

This left the town completely unprepared, not only for the volume of people coming in but, catering for them while they were here. Toilets and public facilities closed, almost nowhere to buy any food or refreshments leading to frustration and frayed tempers!

My concern is that if local authorities fail to prepare the hospitality sector opening under stringent guidelines may face similar problems.

Already alarm bells are sounding on the government’s proposed test and trace register.

While we do already supply data when we pay via debit and credit cards, or having our features scanned and monitored by security cameras, this new collection of data I understand a “formalised guest registry” is a new “data point”.

Grace Bradley, from campaign group Liberty, expressed concerns when she said: “We must know what’s going to happen to data collected by venues, how long it will be kept and who it will be shared with and under what circumstances it will be shared with gov-

ernment.” She added there had been “no guarantees” that test and trace data would be firewalled from other agencies like the police and immigration services “leaving many people rightly afraid to engage with the system.

My honest opinion? It is going to be very difficult to administer and is just another hurdle sector is facing when it badly needs to open up as quickly as possible.

PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

The one ray of sunshine (apart from the rays that have been hitting Bournemouth beach) is the government’s slashing of red tape to assist outdoor service for pubs and restaurants.

TELEPHONE:

Pubs and restaurants being permitted to use car park spaces and terraces to eat and drink using their existing seating licences is common sense. I said several weeks ago that Spain had introduced this at the beginning of May this and it enabled their bars and restaurants to get up and running as quickly as possible.

FAX: 01202 552666 sales@catererlicensee.com

01202 552333

The next step? Reduce hospitality VAT to 15% for the next year. I know this is a drum I have often beat, but all studies have supported the assertion that it will increase spend and revenue for the government coffers and has worked successfully all over Europe.

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

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

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

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! www.catererlicensee.com/staycation.jpg

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Issue 14

CLH Digital

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Outdoor Dinning Boost as Government Relaxes Planning & Licensing Process (CONTINUED FROM FRONT COVER) Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Al Fresco pubs will be welcomed by publicans and customers alike. It will give pubs more outdoor space to serve more customers with, which will help them on their road to recovery.

“Our pubs face a 30% reduction in capacity when they reopen under one metre plus social distancing guidelines, so giving them more outdoor space will be a big help. Pub goers will certainly enjoy the freedom of being able to order a proper pint of draught beer, whilst soaking up the summer sun outside the pub.

“For those pubs in more urban areas that do not have a pub garden, this is particularly good news. pubs are getting ready to reopen from 4th July following the guidance set by Government and doing everything they can to ensure both customers and staff alike are safe when they return to their local.” Changes for the hospitality industry introduced by the government will: • reduce the consultation period for applications for pavement licences to from 28 calendar days to 5 working days, and grant consent after 10 working days if the council does not issue a decision • set a lower application fee for a pavement and street cafe licence of up to £100 • remove the need for a planning application for outdoor markets and marquees, meaning they can be set up for longer

• provide more freedoms for areas to hold car-boot sales and summer fairs Councils will need to continue to ensure their communities are consulted on licensing applications, that waste is disposed of responsibly, and that access to pavements and pedestrianised areas is not compromised.

The announcement follows a new £50 million fund to support local high streets introduced last month and the government’s decision to extend the working hours of construction sites in order to get the country building again.

The Reopening High Streets Safely Fund will help councils in England introduce a range of safety measures in a move to kick-start local economies, get people back to work and customers back to the shops.

Niall McCann, licensing and regulatory partner at Keystone Law said: “For the third day in a row the hospitality industry has had some good news from the government. The Business and Planning Bill proposes that premises licences can have unrestricted off sales until the end of September 2021. Whilst there are some licence exclusions and restrictions, this is a further boost to the industry to get it back on its feet.

The consultation period for tables and chairs licences has also been cut from 28 days to 7 days with a reduced fee. England is going al fresco! We wait to see how these proposals work in practice as there is a lot of preparation that needs to take place in the next 9 days. With councils now being swamped with applications, common sense will need to apply and enforcement officers should be sympathetic to operators who are

still waiting for applications to be approved or processed.”

Gareth Hughes, licensing and planning barrister at Keystone Law said: “The new Business and Planning Bill 2020 published this morning by the government outlines one of the most significant development in licensing with the introduction of the Pavement License. For a number of years, operators have been dealing with planning and highways permission issues of tables and chairs on the public highway. At the stroke of legislative pen, the government has set up a new regime which shall last until the end of September 2021 and provide a lifeline for many establishments that do not access to an have open space. The council’s will now need to act swiftly to set up on line application forms and payment vehicles as well as develop a set of conditions as to use and agree fees.

Applications are anticipated straight away from bars and restaurants all over the country so local authorities can expect a very busy period ahead.

“Another much anticipated relaxation in the Bill is to the permission on off sales of alcohol. Where licences currently prohibit off sales, those license conditions will be suspended. It is important to note that the Bill also provides for a new off sales summary review procedure, which means licences can be subject to review before the licensing committee of the council if there are breaches of the licensing objectives, such as public nuisance and noise. Operators should carefully monitor these conditions as an infringement could be mean revocation of the off sales permission.”

PM Confirms The Hospitality Sector Will Reopen On 4th July As Social Distancing Rule Reduced Prime minister Boris Johnson has confirmed that almost all hospitality businesses in England can reopen from 4 July and has reduced the twometre rule to ‘onemetre-plus’.

In a commons address The Prime Minister said the lockdown easing could continue “given the significant fall in the prevalence of the virus”.

The Prime Minister also acknowledged that that the current twometre social distancing guidelines would make it economically unviable most hospitality businesses, he said that where it is possible to keep two metres apart people should, however, where it is not, ‘one-metreplus’ should be observed, as well as mitigations to reduce likelihood of transmission, such as face coverings, screens between tables, improving

ventilation and hand sanitiser.

Hospitality establishments will be allowed to serve customers indoors, but this must be limited to table service, the Prime Minister said. Operators will also be asked to assist the NHS test and trace app by collecting data to record customers’ contact details for tracing purposes in the case of a local outbreak.

“We will ask businesses to help NHS test and trace responds to any local outbreak by collecting contact details from customers, as happens in other countries and we will work with the sector to make this manageable” he said.

The changes will take effect from July 4, as outlined in the Government’s roadmap to relaxing the lockdown.

Johnson told MPs in the House of Commons “our long national hibernation is beginning to come to and end and life is returning,” but he warned “it will be all too easy for that frost to return”, and said all measures will be “under constant review” and the government “will not hesitate to apply the handbrake, or reverse measures, should the virus begin to run out of control”.

Businesses which will not be allowed to reopen include nightclubs,

bowling alleys, spas, nail bars, massage parlours, indoor fitness centres, indoor gyms, sports venues, water parks, swimming pools and exhibition centres.

Mr Johnson said the culture secretary and business secretary would “establish task forces with public health experts and the sectors” to help closed businesses become Covid-secure and reopen.

The Society of Independent Brewers (SIBA) have warned that pubs reopening is the first step on the road to recovery for the beer industry, with further support for small brewers needed to keep beer flowing.

Responding to Boris Johnson’s announcement James Calder, SIBA Chief Executive said: “The Prime Minister’s announcement today is what the nation has been waiting for. But hundreds of brewers and thousands of pubs are still on the precipice. Many will struggle with table service only when ordering from a bar can be done safely.”

“Beer sales will not return to normal levels anytime soon, so the UK’s brewers need a continued support package and a clear roadmap for how they will be financially supported. Government has failed to meet its own timetable, and failed to support brewers in the same way the rest of hospitality has been. Whilst today’s news is a positive step, we have a lot more work to do yet.”

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CLH Digital

Issue 14

The Importance of Social Media and Marketing for Operators Authored by Hannah Clark, Associate Director and Head of Social at Me:Mo Media Ltd It has been more than three months since we entered a new, strange, environment of uncertainty which has been heightened this week with government confirmation that we are soon to re-open.

Understandably many operators continue to be consumed by very practical and valid concerns such as financial aid and retaining staff, as well as considering what the future might hold. However, it’s really important that business owners are looking at different scenarios for reopening and beyond, building plans to drive as much revenue as soon as is feasible. Although it may feel counter-intuitive to invest in marketing and social media at this time, there are a number of reasons it’s a crucial component for businesses even at a base level.

KEEPING CUSTOMERS ENGAGED Hospitality is a competitive sector that operates with marginal profits, therefore it’s really important to stay front of mind with customers to ensure they are visiting from day one of re-opening. In the absence of being able to physically engage with customers coming through the doors, this can to be done via awareness campaigns activated through relevant marketing channels.

There has been so much fantastic innovation coming from the sector that we can be proud of, from revenue driving initiatives such as devel-

opment of delivery kits and e-gift vouchers through to less sales driven work such as sharing consumer friendly versions of recipes to remind customers of the business USPs. These are all fantastic examples for keeping customers engaged with a brand and to remind them of why they were a customer in the first place. Crucially, these mechanics help to future proof a business through brand building and securing future revenue.

KEEP COMMS OPEN TO REASSURE YOUR CUSTOMERS We know the public are feeling worried by the threat of COVID-19 and the mixed messages being sent out by a myriad of different sources.

It’s really important, at this time, to continue to reassure customers. In particular, when thinking about phased reopening customers will want to know the additional health and safety precautions being taken by an operator. Different channels should be considered here to communicate the work you’re doing to ensure you follow good hygiene, such as be having clear signage onsite as well as sending newsletters, creating flyers to accompany delivery orders, and of course promoting through social media channels.

Customers will also want to know when you’re going to re-open and what this might look like. If you are active with offering takeaway ahead of restrictions being fully lifted, or perhaps planning a menu change, this is all really important to communicate to your customers so they know what to expect when they are able to visit you again.

CONSIDER THE CONTENT YOU’LL POST AND ADAPT TO MAKE IT WORK FOR YOU Normal social media content strategies should be considered and

revised to suit the current climate. We’ve found that a lot of our clients want a more open two-way dialogue with customers than ever before.

Social content asking how customers are feeling is great, but this time can also be used to help shape decisions by asking customers questions such as what they would like to see on future menus or what they want to see service-wise.

Further to this, content that is usually used for marketing and social media might not feel relevant, such as posting about interiors, and operators should be mindful to this. Evergreen content that can be used, such as images of menu items, should be adapted to the here and now and could include notes on health and safety, and upcoming menus for example.

As a portion of the public find themselves furloughed, social media usage in particular has grown and there is a unique opportunity here to make customers feel heard while simultaneously gathering intel to strengthen operations around re-opening and beyond.

Take opportunities to revise strategies For operators who have no revenue stream currently, or indeed an active working team, this downtime is at least a good opportunity to work on a future marketing strategy alongside other business components that fall to the bottom of the pile during normal operations. This is a key time to analyse who your target audience is, does this match your actual audience? If not, how do you get from A to B? What are the key USPs of your business, and are they being communicated to your audience? What marketing channels are being used and to what effect? There is a rare pocket of time here for operators to sit back and take stock, and consider what needs to be changed in the future.

Bookings Surge As Countdown For Reopening Gets Underway Hospitality and on trade operators are seeing a surge in bookings as they prepare to reopen in July 4.

our doors, and welcome their decision to reopen the pubs and restaurants of England on 4 July. Far more important, however, is the decision to reduce the two metre social distancing rule to one metre plus.”

Following Prime Minister Boris Johnson is announcement at the beginning of the week that pubs and restaurants in England can reopen from July 4 the public have “flooded” booking lines in an attempt to pre-empt restrictions.

Oakman Inns has already taken over 3,000 bookings for 4 July when pubs are allowed to reopen, with two of its sites are fully sold out, its CEO revealed as he welcomed the relaxing of measures affecting the hospitality sector.

“There is substantial public enthusiasm for us to reopen and we have already taken over 3,000 bookings for July 4th with two of our 28 pubs already fully booked. The critical impact for us will be the reduced capacity – not a lack of public demand. The significant challenge will be to ensure that everyone who visits us and works for us has a safe and enjoyable time.”

Peter Borg-Neal said: “We’re delighted that the prime minister, the government and their scientific advisors have listened to the hospitality industry and the recent comments we’ve made with regard to our determination to open

Michelin starred chef Paul Ainsworth who has establishments in Cornwall said it “has been an incredible 2 days” with his Cornish sites taking 3000 bookings via telephone online and email.

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Two Metre Rule Change Means 145 Million Additional Pints Can Be Sold With the Government’s announcement earlier this week that social distancing through pubs, cafés, bars, hotels and restaurants has been reduced to 1 metre from 4th July, out of home food and drink consultancy CGA has calculated that this means 145 million additional pints of beer will be sold through the sector, compared with what would have been sold with 2 metre social distancing.

The new rule comes as a welcome relief to the out of home food and drink sector. CGA’s original forecast was based on 2 metre social distancing remaining in place until the end of August, meaning outlets could only trade at around 30% capacity, whereas at 1 metre they can trade at 70%, equating to a significant difference in sales as a result of increased capacity alone.

people feel about going out again,” commented Jonny Jones, CGA’s director of client services.

“As well as the difference in sales, more outlets are likely to open in July, as their businesses become viable at 70% capacity. The combination of more outlets opening and a significantly higher capacity across all who do, equates to an additional 145 million pints of beer sold over the remainder of 2020, although this does depend on consumer confidence and how

“Our data suggests there is enough pent-up demand to max out sales at this level of supply, but many consumers are still cautious about returning to the trade and want to see precautions put in place to ensure their safety. It’s now down to operators to market their credentials as Covid-19 safe, and ensure that customers feel comfortable to visit their outlets.”

Issue 14

Based in Dorset, SCT & SCT LIMITED is a family-owned and operated company serving the whole of the UK.

From today, UK pubs can get vital guidance on reopening their premises following the COVID-19 lockdown, thanks to a partnership between the British Beer & Pub Association (BBPA) and SafetyCulture.

They provide high-quality snacks to retail and trade customers, including pork crackling and nuts.

They have been creating these products for more than 10 years, and they are proud of the service that they are able to offer.

BBPA and SafetyCulture have worked together to digitise a list of pub protocols that will help employees to carry out the essential risk assessments needed to re-open from 4 July, as per the government’s announcement. The protocols reflect all of the official government guidelines announced earlier this week and have been compiled in one place, in a user-friendly app called iAuditor.

To support the sector, the app will not only be available to BBPA’s 20,000 members but will also be free of charge for any pub in the UK. Completing the risk assessment using iAuditor will be essential for businesses to obtain ‘We’re Good to Go’ status – the new UK-wide industry standard and consumer mark for tourism, launched by Visit Britain today.

Measures that businesses can assess with the app range from considering cashless payments and social distancing restrictions within the premises, to revising cleaning regimes for kitchens.

With the government’s confirmation that pubs in England will be allowed to re-open their doors to customers from 4 July, there is significant pressure on the hospitality sector.

Concerns have already been raised by both the industry and the general public about the ability to re-open safely within this timeframe. With many customers concerned about returning to pubs, pub owners and landlords are aware that they will need to be able to provide a safe environment in order to re-open and reassure their customers but, until Tuesday’s announcement, have lacked clarity about what steps to take. Many are also already facing logistical challenges such as how to remove old beer, leftover from before lockdown, from cellars.

Dan Joyce, General Manager EMEA of SafetyCulture says: “Pub culture is at the heart of

5

Introducing Proper Bar Snacks by SCT

Pubs Receive Vital Support For Re-Opening Post-Lockdown

The app equips pubs with simple checklists for carrying out risk assessments, to help pubs ensure they are taking the necessary precautions for the safety of their staff and customers as they prepare to re-open, ensuring valuable time can be spent where it’s most needed – getting their business back up and running.

CLH Digital

The recipes have always stayed in the family, and this is how they are able to create their quality products.

PROPER PORK CRACKLING 9 flavours

British life and people can’t wait to see them back open for business – but there are also major and warranted concerns among customers, staff and owners. We need to support the 3.2 million people working in the UK hospitality industry to get reopening right. The alternative could reverse the work we have done to stem the flow on COVID-19 and will be hugely damaging to the pub industry in the long-term.

“Re-opening safely from 4 July is possible but challenging. The guidelines outlined by the government mean there is a lot of work for pubs to do before they can actually open their doors to customers.

BBPA has stepped up to ensure pubs can digest the government advice quickly, and the iAuditor app will make the required risk assessments simple to complete.”

Emma McClarkin, Chief Executive of the British Beer & Pub Association, says: “The vast majority of pubs in the UK are small, independent businesses that are in need of extra support as they begin preparations for re-opening. Our partnership with SafetyCulture will enable pubs to access the tools they need to undertake a thorough risk assessment efficiently and effectively. It is vital pubs demonstrate that they have adapted the physical environment and staff processes to enable safe socialising this summer. The risk assessment is the first link in that safety chain and SafetyCulture are world-leading experts in enabling these assessments.”

Pubs can sign up to the app and access the relevant checklists here: https://safetyculture.com/bbpa-partnership/

50g pots £0.77 RRP £2

100g pots £1.29 RRP £3

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DELECTABLE NUTS PEANUTS & CASHEWS 9/7 flavours

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FOR MORE DETAILS CALL 01202 875280 OR EMAIL trade@sct-sct.com

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CLH Digital

Issue 14

Are You Considering Temperature Checks As Part Of Your Strategy To Get Staff Back To Work?

By Jo Moseley at national law firm Irwin Mitchell

Last week, non-essential retail businesses were able to reopen to the public and it's now been announced that the hospitality sector will be able to open from Saturday 4 July.

No business can re-open until it's "covid-secure", which means that its safe for staff and customers to return. Each business has to undertake a risk assessment and put in place steps to protect individuals from the risks of catching the disease. The government has published eight separate industry guides (https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19) to help organisations prepare. None of these specifically mention taking temperature checks.

POTENTIAL BENEFITS OF USING TEMPERATURE CHECKS Temperature checks are commonly used in some countries as part of their strategies to combat the disease. According to the Centers for Disease Control and Prevention, coronavirus symptoms can develop anywhere between two and 14 days after exposure — meaning someone can have the virus and not know it. After someone is infected the virus will multiply in their body until it reaches a critical level, which causes the body to respond with symptoms.

One of the key symptoms of coronavirus is a fever or temperature of 37.8C or higher, often accompanied by a cough or loss of the sense of smell or taste. But not everyone develops a fever and, we now know that people can be carriers without having any discernible symptoms at all.

This means that temperature checks will not always be effective and shouldn't be used as a substitute for other measures such as observing social distancing in the workplace and making sure shared areas are cleaned more regularly.

DO EMPLOYEES HAVE TO COMPLY? Generally, you can't take anyone's temperature unless they agree - either at the time you ask them, or you can rely on an express clause in their contracts of employment. In both cases, you should explain why you want to do so, who will take their temperature, what you will do with the information and the steps you will take if their temperature is high (such as send them home).

You must not suspend, discipline or dismiss someone who refuses to be tested, unless you have a clear contractual right you can rely on.

WHAT WILL YOU DO WITH THE DATA? If you take someone's temperature, the information you collect will be 'special category data' and is subject

to important safeguards set out in the GDPR. Before you can process that information, you must 1) identify the legal basis you are relying on (Article 6 GDPR) - such as pursuing legitimate interests and, 2) identify the special condition you are relying on (Article 9 of GDPR) - such as it is necessary to use health data in order to comply with your employment obligations. Bear in mind that you can't usually rely on an employee's consent (even if freely given) in the context of an employment relationship because it's assumed that the employer has greater bargaining power than its staff.

Some clients have asked if they can avoid GDPR concerns if they just put a tick or cross against the name of each member of staff who has had their temperature taken on a particular day to record if it was normal or high. Our view is that this will still fall within the controls of GDPR as even this limited use is 'processing' from a GPPR point of view. Even if you don't create any records at the time you make the checks, if you send someone home you will need to record the reason for their absence - and that will create a written record and is also likely to amount to processing.

There are also other practical issues you may also have to think about, such as where the temperature checks take place. Will these take place in a public space - such as the entrance to a shop or factory? If CCTV is installed, it will create a record and that information can only be processed in accordance with GDPR.

WHAT DOES THE ICO SAY ABOUT TEMPERATURE CHECKS? The Information Commissioner has published guidance for employers under its coronavirus recovery pages (https://tinyurl.com/yd3umatl) which includes separate pages on surveillance (which is where temperature checks are discussed) and testing (which provides more detailed advice on other methods of testing).

The ICO considers that temperature testing is 'intrusive' (and almost akin to CCTV monitoring) and says that employers should only use it if it is necessary and proportionate to do so. Our view is that it won't be appropriate in those workplaces where social distancing can be maintained and other steps can be taken to reduce the risk of transmission. So, for example, it's unlikely to be proportionate to use it in an office environment, but it might be in a health setting - where the risks of exposure are much higher.

If you are going to use temperature checks, we recommend that you undertake a data protection impact assessment (a risk assessment of what you propose to do from a data protection point of view). The assessment will need to set out: · · · · ·

the activity being proposed the data protection risks whether that activity is necessary and proportionate the mitigating actions you can put in place to counter the risks and a plan or confirmation that mitigation has been effective You must also be very clear, open and honest with your employees about how you are going to use their personal data, the decisions you will make with that information and how long you intend to keep it.

Hospitality Businesses Reopening from 4th July is a Welcome 'First Step' on Long Road to Recovery Beer and pub sector welcomes a definitive date for reopening of pubs and decision to adopt one metre plus for social distancing The British Beer & Pub Association (BBPA) has welcomed confirmation from Government that all pubs will be able to reopen from 4th July.

Following a campaign by the trade association, the Government has also announced today that it will adopt the World Health Organisation (WHO) recommended one metre social distancing guideline used in many countries across the world, along with other mitigation measures in place.

The BBPA had been urging the Government to provide a clear date for when pubs can reopen along with the publication of guidance so pubs could plan with certainty and clarity for reopening safely. It had said that reducing social distancing for pubs from two metres to one metre would enable 75% of pubs in England – 28,000 in total – to re-open. Under two metre social distancing rules, only a third of England’s pubs – 12,500 – would have been able to re-open.

The BBPA said the clear and definitive reopening date was a much needed boost to Britain’s beer and pub sector, giving it the certainty and confidence it needed. Although reopening on 4th July as confirmed today will not give the sector the three weeks’ notice it said it needed for reopening, some pubs and breweries had already begun its preparations for reopening – developing plans to ensure the safety of pub customers and staff and brewing fresh draught beer for pubs – which will allow a good number of pubs to be ready on 4th July.

The trade association said that it awaits the publication of guidance for its sector. It said it would be advising its members on how they will follow guidance once published. The trade association reiterated that as an industry brewers and pubs will do everything they can to ensure the safety of their customers and staff and deliver the great pub experience.

The trade association has significant concerns over the collection and storage of personal customer data, but said it will work with Government to develop a practical way to help for the purposes of track and trace.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “It’s great to know our pubs will be able to reopen on 4th July. This is an important step for us but it is just the first step on what will be a very a long road to recovery for our sector. “Whilst the Government hasn’t given us the three weeks minimum notice we asked for to get our pubs ready for reopening, thankfully as an industry we already started our preparations to ensure our pubs were ready to open when we were given the green light.

“It’s great to see the Government adopt the WHO guidance and the examples of many other countries across the world who’ve safely reopened their hospitality sectors using one metre as their safe social distance measure.

“This will enable many more pubs to begin to get back on their feet and will help save thousands of pubs and jobs. We estimate that this decision will enable up to 28,000 pubs to open. It allows pubs more space to operate in, which is a big help from a viability perspective too. I also urge Scotland, Wales and Northern Ireland to adopt the one metre guidelines to ensure consistency and ease of implementation across all pubs in the UK. We also look forward to hearing from each of them as soon as possible on the definitive dates for when pubs can open in each location.

“We now await the publication of Government guidance for our sector. As an industry we will be doing everything we can to ensure both our cus-

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

tomers and staff are safe in our pubs.

“We do have significant concerns over the collection and storage of personal customer data when visiting the pub. We welcome the Prime Minister’s pledge to work with the sector to make this manageable as it poses significant logistical challenges. We will work with Government on how we could help collect data for track and trace purposes.”

Nick Mackenzie, Greene King CEO said: “It is great that we finally have the news we’ve all been waiting for; a confirmed opening date for pubs and a change to social distancing from two metres to one. It is a welcome relief for pub operators, our team members who want to get back to work and of course our customers who have been missing their local pub. We now urgently need the detailed government guidelines so that we can check we have the correct measures in place to reopen safely for our team members and customers.”

BII CEO, Steven Alton commented: “Whilst today’s news has been welcomed, this is just the beginning of the next phase for our members. 1 in 10 pubs are still not able to open their doors until any restriction on distance is removed. Of those that can open, the majority will be trading at a loss for many months.

With the 4th of July a short time away, pubs have significant challenges ahead, including; providing table service where possible, the requirement of collection of data from visitors to pubs, the costs of bringing back teams from furlough, restocking cellars and physical changes to the layout of their pubs to allow for the 1m distance. All of these factors will require investment at a time where pubs have had no income for over 3 months and will be trading at a loss for the foreseeable future.

Ongoing business support will be critical and we have called on the Chancellor for the following; full furlough until October, additional grants including lifting of the barrier of £51k RV to allow grants for all, access to an extended bounce back loan and an extension to the business rates holiday until April 2022.”

Julian Troup, Head of Hotels Agency at Colliers International commented: “Hoteliers have generally reacted very positively to Boris Johnson’s announcement this week regarding the reopening of the leisure and hospitality sector, including hotels, on 4th July with a ‘one-metre-plus’ social distance relaxation change. The easing of this legislation will certainly help the running of hotelier’s food and beverage offerings, albeit it is still imperative that Government guidelines are still adhered to, ensuring the wellbeing of guests and employees alike.

“The change in the Government’s restrictions will undoubtedly help hotels and hospitality businesses moving forwards, however the specific marketing and reopening plans will prove to be pivotal as to the level of success over the coming months of being ‘back open for business’.

“Since the announcement in Mid-May that the government had confirmed an “ambition” to open some hospitality businesses, from 4 July , as agents, we experienced a material pick up in the volume of activity that we were seeing, and generally, there has been a good deal more viewing requests and offers made on hotels in recent weeks.

“In addition, our clients’ feedback has been particularly upbeat in relation to hotel bookings coming in and general customer demand across the sector.

Although July may prove to be a month of contemplation, already August and September “staycation” bookings appear to be coming through at a healthy rate. The critical impact for the sector will be the reduced capacity while ensuring that guests and employees are kept healthy, safe and secure.”

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.

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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Maximise the Opportunities of Your Business As Lockdown Ends

By Gavin Howarth is managing director at HR, employment law and health and safety consultancy, Howarths (www.howarths-uk.com) It has been a long old wait for the hospitality and licensed on trade sector to re-open its doors following the enforced lockdown due to COVID19. Many businesses up and down the country either had to close their doors completely or innovate to maintain a revenue stream and keep the brand alive.

Now we are slowly edging our way back to normal, independent hospitality and licensed on trade businesses will be extremely keen to maximise the opportunity to not only maintain and service their existing customer base, but also start to attract new customers. But a major factor a in deciding which businesses will be successful following the easing of lockdown - and which won’t - is down to the company’s key asset, its staff. This is especially the case at the independent end of the market as often, it is the customer experience that staff create that can help a business thrive against its big-name, chain rivals.

EVERYONE’S EXPERIENCE HAS BEEN DIFFERENT Across the UK, the experiences employees from all sectors have

endured during lockdown have varied significantly, and astute businesses owners need to be attuned to this. Some may have been furloughed for months; perhaps worried about their future but at the same time enjoying additional time at home with family in the sun. Others will have continued to work throughout – in many cases harder than ever before – providing cover for reduced capacity within the business. Some will now be raring to get back, but some will be stressed at the thought.

Depending on the exact circumstances of your business, owners and managers will need to take an individual approach to ensure every employee is engaged, motivated and ready to return. This won’t be easy, as not only is everyone’s personal experience different, but there will also be many aspects of the business which will have changed the way they do their job. Staff will have new rules and regulations to contend with while adjusting to customers having to alter their behaviours to ensure everyone remains safe.

COMMUNICATION AND EMPATHY IS KEY At times of change and upheaval, there is nothing more important than communication. If you normally speak to your staff twice a day, now make it four. It’s difficult to communicate too often; staff need regular reassurance that they know what they are doing and are equipped to react to any problems accordingly. Problems will arise, that is guaranteed, but how you and your staff react to them makes all the difference. They will be feeling the pressure as we prepare for a flood of the great British public flocking to pubs, bars, cafes, and restaurants. It is vital that your staff are fully briefed and ready, so communicate, communicate, and then communicate so more.

Ensuring your staff know you are considering their wellbeing is equally important. Tensions have been high for months now and everyone’s mental health has been under pressure. While the independent hospitality and licensed on trade sector is undoubtedly an exciting, fast-moving place to work, it brings many pressures with it. Often, these pressures can bring out the best in people, but there is also a threshold.

SMALL GESTURES MAKE BIG DIFFERENCES Owners and managers need to ensure that there is support available if people need it and staff need to know that the business is there for them. If an employee feels protected in this way, they will give you 110%.

Small acts of thoughtfulness such as hand-writing a card for each team member with a short message welcoming them back to work, explain you’re looking forward to working with them again and are expecting high levels of trade, demonstrates you’ve got their back if they have any problems. There’s very little cost involved with something like this, but instead a whole lot of thought and meaning - which often makes a huge difference to your team.

Finally, there is nothing more powerful than setting a precedent in the way you speak and act. Be the person you want your staff members to be. They will follow your example. If you act stressed, angry or frustrated, that will rub off. As a leader, your influence is felt loud and clear.

Exercise self-awareness, keep the ego in check, be clear in your communication, decisive in your actions and demonstrate compassion and empathy when your staff need it most. It’s a tall order, but no-one ever said leadership was easy.

Tripadvisor Launches Free ‘Travel Safe’ Tools to Highlight Their Health and Safety Practices New features a win-win for travellers and businesses, giving consumers peace of mind to travel again, and businesses a platform to highlight their safety practices at no cost Tripadvisor® haslaunched a new suite of “Travel Safe” tools to help consumers find, filter for, and validate health and safety information to feel more confident with their future travel choices, both domestically and around the world. Travel Safe features are available in all 49 markets where Tripadvisor operates, and more than 13,850 properties have already activated the feature set.

The new Travel Safe tools launched today include: • Health & safety checklists: Leveraging expertise from public health organisations and industry associations across the globe, hotel and restaurant owners can now share information about safety measures directly on their Tripadvisor listing. These include hygiene procedures, mask-wearing guidelines, social distancing policies, and more.

• Search filter: A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions.

• Traveller reviews: New review submission form prompts allow users to validate safety measures in place at individual businesses and share their experiences with other travellers.

• Q&A with business owners: If users still have questions, they can directly message business owners about their safety measures (or anything else).

How Travel Safe helps business owners: • Businesses can now select safety measures they have in place at their property by accessing the checklist in their Tripadvisor management centre (for free).

• The checklist also enables properties to submit a text description of the steps they are taking to protect customers, including links back to safety information on their own websites.

A recent study* from Tripadvisor found that for consumers thinking about future travel:

• More than 9 out of 10 (92%) said cleanliness is the most important factor in selecting accommodations.

• More than 8 in 10 (84%) said cleanliness or sanitisation certificates are important when booking a travel experience.

• Nearly 8 in 10 (79%) said it is important to publicly display compliance to government safety standards.

“As travel restrictions ease, hospitality businesses must recognise the changing expectations from consumers around safety and cleanliness,” said Kanika Soni, chief commercial officer, Tripadvisor, Inc. “That is why Travel Safe will be such a vital tool. It will provide consumers with the information and reassurance they need when they travel, while allowing businesses to build trust by highlighting the concrete steps they are taking to keep their customers safe.”

To learn more about Tripadvisor’s Travel Safe initiative please visit: tripadvisor.com/travel-safe.

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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Collecting NHS Track & Trace Customer Data Raises Privacy Concerns Pubs bars and restaurants as well as other venues planning for the grand reopening on July 4 following the government’s announcement easing of lockdown regulations in England, could be putting the data of their customers at risk by implementing poorly thought-out, insecure check-in technology.

He added: “The bigger question is whether the use of these systems in support of track and trace would allow these businesses to operate at a greater capacity compared with the current guidance, while protecting the public.”

The warning described as a “privacy minefield” by campaigners comes after health secretary Matt Hancock a week ago said that to enable such venues to reopen while minimising the risk of customers contracting Covid-19, people “may be required to check in and provide their personal details so they can be quickly identified in case of a second wave of cases.”

According to a survey of more than 2,200 people by online security firm Okta, 84pc said they were worried that contact tracing data would be used for purposes unrelated to Covid-19.

A move which has now been confirmed. Businesses including pubs, restaurants, hotels and hairdressers will be asked to keep records of customers and visitors for 21 days in order to support the NHS test-and-trace system,

Emma McClarkin, chief executive of the British Beer and Pub Association, said the measures will pile further pressure on the sector amid the cost of additional health and safety precautions.

Concerns have been raised by trade bodies and industry leaders within the pub and restaurant sector that the scheme creates yet another obstacle for an already leagued industry.

CEO of Marsden’s Ralph Findlay described the plan as “bonkers”, speaking to a daily newspaper he said: “It’s an infringement on people’s liberties and it will be very difficult to practically manage. I don’t understand why it would apply in pubs and restaurants and not every other single retail outlet across the country.”

Michael Kill, chief executive of the Night Time Industries Association, said that while many firms in the sector already had technology in place to record customer attendance, “The challenge remains for those businesses who don’t already use these systems, and the additional cost implications during such a financially difficult period.”

Three quarters of 18-34 year olds raised concerned about law enforcement having access to their data, the survey showed, in comparison to less than half of over 55s.

“It will be another significant challenge for us when we’re already trying to rebuild, not only our businesses but the confidence of our consumers,” she said.

“We would like to see the Government’s app technology first. If this is going be a technology-based solution then we would like to see the government’s solutions brought forward and their app delivered.

Richard Stephenson, CEO, YUDU Sentinel: “It’s a huge oversight by the government to finally enable pubs and restaurants to reopen, yet issue zero guidance on how to correctly gather and store customer details, as mandated by the track and trace requirements. Publicans are not data officers, and many will run the real risk of falling foul of data protection legislation like GDPR. Large chains may just about manage, but small independents simply don’t have the financial resources, know-how or infrastructure to tackle such a complex data storage and management challenge. Once again the government’s lack of technology strategy has been exposed.”

Sector Welcomes Plan to Increase Outdoor Serving Spaces, as Pubs Face 30% Reduction in Capacity

The British Beer & Pub Association, the leading trade association representing brewers and pubs, has welcomed plans for ‘Al Fresco Pubs’, whereby pubs will be given more freedom to serve customers outside.

The trade association said the move will help pubs on their road to recovery, as it reveals today that pubs in England face a 30% reduction in their capacities as they reopen under one metre plus social distancing conditions.

to a streamlined local authority approval process.

The British Beer & Pub Association has said the move will enable pubs to serve more customers outside, whilst offering table service to customers indoors.

The plans have been published in the UK Government’s Business and Planning Bill today, which will enable more pubs in England, as well as restaurants and cafés, to serve their customers outside.

It was announced earlier this week that pubs will be able to reopen – indoors and outdoors – from July 4th. Guidance from the Government was also published earlier this week for pubs, which they will follow when they reopen. The BBPA said that as a sector pubs will be doing everything they can to ensure both customers and staff are safe when they return to their local.

It will allow pubs to use terraces and car parks as dinning and drinking areas, subject

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

Fresco pubs will be welcomed by publicans and customers alike. It will give pubs more outdoor space to serve more customers with, which will help them on their road to recovery.

“Our pubs face a 30% reduction in capacity when they reopen under one metre plus social distancing guidelines, so giving them more outdoor space will be a big help.

“Pub goers will certainly enjoy the freedom of being able to order a proper pint of draught beer, whilst soaking up the summer sun outside the pub.

“For those pubs in more urban areas that do not have a pub garden, this is particularly good news.

“Our pubs are getting ready to reopen from 4th July following the guidance set by Government and doing everything they can to ensure both customers and staff alike are safe when they return to their local.”

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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Tipping Point: How Consumers Need to Support the Industry With the reopening of the hospitality sector now in sight, Helen Collingborn, Associate Director at awardwinning communications agency, Speed, shares thoughts on how businesses can begin to recoup losses from previous months.

On Tuesday, I started receiving excited messages from friends that we can at last, meet at the pub.

This week’s measures of reducing social distancing from two metres to ‘one metre plus’ has been met with positive applaud from the industry. It’s a huge relief that will mean many more businesses will be able to open than would previously have been possible. I am sure consumers will in turn welcome this news that they can return to hotels, cafés, pubs and restaurants after such a long period (judging from my friends’ responses).

Sadly, the reality is that whilst some businesses will be able to recoup some of the losses from the previous months, it could be many years for others (especially in light of a landscape of increasing costs and the majority of venues trading at 70% due to reduced distancing).

And the hardest hit will be smaller, independent businesses. What’s clear, is that the industry needs further financial support in order to survive.

As an industry that brings in £73 billion to the economy and employs 3.2m people (the fourth biggest employer in the UK), I am sure many will agree that the Government must invest to give the sector the support it needs. With more than 2m employees currently furloughed and a third of businesses believing they will never reopen some sites (Source: UK Hospitality), the reduced social distancing measures clearly won’t be enough.

Looking further afield, businesses in other countries have taken matters in their own hands. Belgium has

launched a ‘Helpy Hour’, a reversal of the traditional Happy Hour, where consumers are asked to pay double.

This is seen as a temporary measure so that businesses can continue and will be able to revert back to Happy Hours in the future. In America, some restaurants have started tacking on a ‘COVID-19 surcharge’ to customers’ bills to account for their increased costs.

We’ve seen a huge change in UK consumers’ behaviour as a result of COVID-19, from buying local to purchasing online. But will this behaviour continue once lockdown eases, or will people return to their old patterns? Will those who are so excited for the opening of hospitality be willing to support it with the looming shadow of recession?

In comparison to US counterparts where wages are lower, us Brits are not well known for our generous tipping. Every hospitality business will now be feeling the pressure, with chefs and front of house staff bravely returning to work, and at a time when costs are mounting for operators in the sector. Will we as consumers be willing to put our hands in our pockets to support this crucial industry? Previously tipping for meals has been the norm, but perhaps there needs to be a consideration to add tips for drinks too?

With the re-opening guidance from the Government encouraging the use of contactless ordering/ ordering through apps, it’s likely that payments will also be cashless. This presents an opportunity for businesses to add a discretionary tip to the bill. With pent up demand from consumers and pressure on hospitality outlets, this could be a move that would be welcomed by the industry and beyond.

From a communications point of view, perhaps now is the time for the industry to come together to drive this behaviour change in tipping, to be transparent with consumers on how tipping directly supports the industry be it their favourite restaurant, café, local pub. Our own research has shown that consumers are currently favouring information on the way companies are protecting their employees, over updates relating to their own personal safety, convenience and crucially, their wallet.

Tipping has always been a hotly debated topic so this change can only happen if we highlight to consumers what it will mean to the industry and those it employs. Now is the time to communicate this message to consumers to safeguard the future of the sector.

The Retail Mutual Launches Business Cover Product for the Catering Industry As the hospitality sector is given the green light to reopen from 4 July, The Retail Mutual has this week announced the launch of its new business cover product, specifically tailored to the needs of the restaurant and catering trades.

Having served independent retailers since 1999, The Retail Mutual is delighted to be able to open its doors to a wider range of independent businesses including restaurants, cafes, coffee shops, bakeries, and takeaways.

With small business owners under intense pressure to reduce over-

heads and minimise risks, The Retail Mutual sets out to offer an alternative. Unlike an insurance company, as a discretionary mutual it is Member-owned and operates in the sole interests of its Member community. It is open to independents only, specialising in supporting retailers, restaurateurs and take-away owners who own and run their own independent businesses. Members can create a personalised cover plan with variable limits to include just the cover they need, and benefit from a range of additional information and support services to help them manage their business both in times of need and in times of growth. The service is available online at www.theretailmutual.com/catering, offering those in the hospitality sector the flexibility to obtain a quote and buy their cover outside standard office hours. Those who prefer to buy by telephone can do so via the Mutual’s UK-based Member Services Centre on 0333 2121

007.

Mutual Manager, Kirsty Hampton, said, “It’s great to see businesses be able to reopen their doors after a period of closure during the coronavirus pandemic. This is a welcome boost to the hospitality market and to further support the high street, we are expanding our Open for Business campaign to include the food service industry.

Expanding into the catering sector was the natural progression for the Mutual. There is huge synergy with retail and in fact many of our existing Members own multiple businesses that span both categories.

We are delighted to give them the opportunity to access competitive cover for all their businesses all in one place and to welcome a new tranche of independent business owners into The Retail Mutual’s Member community.”

VisitEngland Partners With Tourist Organisations To Launch Industry Standard For UK Tourism VisitEngland in partnership with the national tourist organisations of Northern Ireland, Scotland and Wales has today launched a UK-wide industry standard and consumer mark to provide a ‘ring of confidence’ for tourism as the sector works towards reopening.

The ‘We’re Good To Go’ industry standard and supporting mark means businesses can demonstrate that they are adhering to the respective Government and public health guidance, have carried out a COVID-19 risk assessment and checked that they have the required processes in place.

The scheme is free to join and open to all businesses across the industry.

Tourism Minister Nigel Huddleston said: “I want to encourage the public to experience a great British holiday this summer and be confident that they can do so safely.

“This new industry standard will show people that tourism businesses, destinations and attractions are adhering to the guidance. It puts safety first and is an important move in getting this industry back up and running.”

VisitEngland Director Patricia Yates said: “With millions of jobs and local economies across the country reliant on tourism it is essential that businesses can get up and running as soon as the respective Government advice allows to capture the peak British summer season.

“We want visitors to be able to enjoy their holidays and to support businesses to be confident they have the correct procedures in place. Our priority is to make sure tourism rebounds to once again become one of the most successful sectors of the UK economy and this ‘ring of confidence’ is a crucial step on the industry’s road to rebuilding.”

To obtain the mark businesses must complete a selfassessment through the online platform https://goodtogo.visitbritain.com/ including a check-list confirming

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they have put the necessary processes in place, before receiving certification and the We’re Good To Go mark for display in their premises and online.

Businesses across the UK are assessed according to their respective national guidance including the social distancing and cleanliness protocols that must be in place. In England businesses align with the UK Government’s official guidance for the sector including ‘Working Safely during COVID-19: Visitor Economy’. An ‘alert’ system ensures that businesses signed up to the standard are notified of any changes to the official guidance. A call-handling service provides support and assessors would also carry-out random spot-checks to ensure adherence.

The scheme has been developed in partnership with Tourism Northern Ireland, VisitScotland and Visit Wales to ensure a standard-led approach across the UK with input from more than 40 industry bodies including UKHospitality, the Association of Leading Visitor Attractions, the British Holiday & Home Parks Association, the British Beer and Pub Association and the National Caravan Council as well as destination management organisations across the country. The self-assessment includes specific guidelines for sectors including accommodation, visitor attractions, restaurants and pubs, business conference and events venues and tour and coach operators with signposting to further industry and trade association guidance as required.

The We’re Good To Go scheme is being operated

by VisitEngland who has been running assessment schemes for many years.

Alongside the industry standard VisitEngland is also launching a Know Before You Go public information campaign to support tourism in England as businesses start to re-open, reassuring visitors as restrictions are lifted by checking about what it is safe to do and when and sign-posting to information about destinations and available services before travelling.

Liverpool Without Walls Pilot Scheme To Help Restaurants Reimagine Outdoor Eating

Road closures, pop up parks, architecturally designed furniture, a business grant scheme and free trading permits are all part of a new pilot package of support for the hospitality sector in Liverpool.

Part of the ongoing ‘Liverpool Without Walls’ project to re-imagine the city under social distancing, a joint project between Liverpool City Council, Liverpool BID Company – which supports 1,500 city centre businesses, and Liverpool Chamber of Commerce is being announced today.

The scheme is aimed at giving businesses in Liverpool the best chance of being ready to trade as soon as restrictions on hospitality businesses trading are lifted by the Government. Liverpool Without Walls is designed to provide support to help cafes and restaurants trade outside, a range of support is being deployed across the city.

Bold Street will be closed to traffic across the summer and be the pilot for a new scheme of street furniture and ‘parklets’. Designed by internationally acclaimed urban architects Arup, these new seating and park areas will take over existing parking bays to transform the look of the street and, if successful, could be rolled out to other streets across the city.

Castle Street will also be closed to traffic to maximise the space available for restaurants to spill out onto the streets. Consultation is taking place with businesses and transport providers to work out the most appropriate timing for closures.

All independent restaurants in the city can now apply for a grant of up to £4,000 for them to purchase furniture which will allow them to trade outside, with the level of grant depending on the number of additional seats each restaurant can create. There is a limit to this fund and restaurants are urged to take the time to see if they are eligible for the support.

The fee for a new street café licence – around £600 – is being waived for all new applications to ensure businesses don’t have extra costs as they aim to get back on their feet.

The furniture installation on Bold Street will be taking place throughout early July with the rollout of additional seating expected Deputy Mayor and Cabinet member for culture and tourism, Councillor Wendy Simon, said:“This is a phased approach to the reopening of the hospitality sector and these changes will be made gradually as we work with businesses on what they need, and how we can support them in line with the latest government safety guidance.

“It is so good that we are starting to see positive steps forward for a sector that has been so hard hit by the crisis. We are always thinking of different ways we can use our city centre and neighbourhood high streets and it could be that these changes are in place for the long term, so we need to get it right.

“The furniture designs look great and it is so exciting that in this moment of crisis, we are looking to make our city centre a better environment than it was before.”

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

11

Food requirements are changing

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Food

96% of People Happy to Dine Out Once Lockdown Eases Issue 14

CLH Digital

13

A survey of over 10,000 people has helped one of the UK’s fastest growing hospitality businesses get itself ready for post-lockdown dining.

“Key will be to not only demonstrate but reassure all our customers that will be doing all we can to ensure not only their safety but that of the staff.”

The survey was undertaken by Black and White Hospitality - which owns the franchise rights to eight Marco Pierre White concepts – to assist the business with plans to reopen its 48 franchised restaurants across the UK.

Only 10 per cent said they would be very unlikely to resume normal eating habits after lockdown restrictions are lifted and when asked if using contactless payment only would be cause of concern, over 95 per cent said no.

The results have now given the team a great insight into people’s feelings about eating out, in what will become the ‘new normal’.

When asked what would give them confidence in dining once restaurants reopen, 85 per cent said increased sanitiser stations. 77 per cent said clear evidence of social distancing, while 66 per cent said temperature checks for staff.

Jade Mallia, marketing director said: “There’s no denying that the hospitality sector has been hit hard by this pandemic, however we’re determined to come out of this by hitting the ground running so that our customers can feel reassured we’ve done all we can to provide them with a safe dining environment.

Other factors that would give customers confidence included being able to view menus on smart phones (56 per cent), increased visibility of cleaning (56 per cent), tables not being laid (49 per cent) and use of disposable menus (47 per cent).

“We were delighted with the response and would like to thank all those who filled in the survey. The results are now helping us and our franchise partners prepare for post-lockdown opening.”

One of the top line results found that when asked if they would dine out if social distancing measures were in place 96 per cent said yes.

Jade added: “It’s imperative we understand what our customers are thinking when they are considering eating out once the Covid-19 lockdown has been eased.

Interestingly the wearing of masks by members of staff was chosen by 32 per cent of those surveyed.

Nearly 50 per cent said they would prefer to dine in rather than make use of a delivery service.

Jade concluded: “We will constantly monitor not only Government guidelines but also the sentiment of our customers so that we can adapt not only the dining space but also the kitchens so that customers as well as front and back of house staff are all kept safe.”

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 government 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.”

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CLH Digital

Issue 14

The Best Cleanliness Practices for the Hospitality Industry Reducing the risk of exposure to COVID-19 is key as the UK begins to slowly reopen the hospitality sector.

Offering a clean, safe environment for customers and the general public is a familiar challenge, however, extra vigilance and enhanced cleaning routines are necessary in order to provide the greater protection needed from SARS-CoV-19, the virus that causes COVID-19.

A focus on cleaning, hygiene and infection control is a critical step, alongside social distancing and the use of PPE, to ensure both the public and employees are safe.

Best-practice cleaning methodologies to cope with COVID-19: The most thorough process involves an initial professional deep clean of an entire area followed by an increase of the frequency and thoroughness of cleaning. This is especially important for high-touch surfaces such as tables, doorknobs, elevator buttons, toilets, faucets and handrails, and should be done following a three-step methodology; clean, disinfect and test.

When cleaning, ensure to wash surfaces using a PH-neutral detergent, to remove lingering dirt and dust, before using an effective virucidal disinfectant. Bacteria and viruses easily hide in dirt and dust resulting in a less effective disinfection process if not first removed.

Virucidal disinfectants are typically stronger than their anti-bacterial counterparts. When applying disinfectant, make sure to follow the manufacturer’s instructions. This should include guidance on the required ‘contact time’- the time the disinfectant should be left on the surface to effectively destroy the virus. Once this time has passed, any residue can simply be wiped away.

A word of caution; many virucidal disinfectants on the market use potentially harmful active ingredients, such as chlorine, which, when used more frequently in the fight against the virus, may cause damage and/or create a

different kind of health hazard, such as skin irritation and breathing issues. Seek out environmentally friendly alternatives, that are just as effective, as a safer choice.

Adenosine Triphosphate (ATP) Testing is used to verify that surfaces have been effectively cleaned. ATP testing is relatively easy to do and is regularly used in the healthcare and food preparation industry – you may be using it already. It works by wiping a swab across the surface, inserting it in an active substance and then measuring the output on a hand-held device. Extending the test’s use to high touch areas throughout the establishment will provide confidence that your cleaning regime is effective.

When it comes to deep cleaning, methodologies can vary, so whatever you do, make sure it’s effective and consistent. You must ensure that everything is effectively sanitised as bacteria and viruses are capable of finding their way into every nook and cranny, and that your chosen method does not create other unwanted hazards.

Here are some extra top tips for a safe environment: • Ensure employees and customers are practising good hygiene, such as sanitising or washing their hands on a regular basis.

• Face masks are extremely effective, helping to prevent the spread of germs - encourage staff to wear them, particularly in environments where social distancing is challenging.

• Be mindful of your cleaning regime to reduce the possibility of cross-infection, particularly in kitchens, meeting rooms and other high-touch areas. Regular cleaning, disinfecting and testing are crucial.

• Ensure the chemicals used in the cleaning process are as environmentally friendly as possible, otherwise an increase in their use can lead to other unwanted issues, such as property damage and skin irritation.

• Sanitize screens, keyboards and other gadgets with an alcohol or disinfectant wipe or invest in a UV sanitizer.

• Educate staff on the symptoms of COVID-19 and how to spot and prevent spreading. Set up a dedicated room to isolate anyone who develops these symptoms in the workplace.

• Even though lockdown measures may be relaxed, there is still the risk of people catching the disease. Be sure to find a trusted deep cleaning organisation and have their contact details saved.

• It is advisable to avoid central air recirculation during SARS-Cov-2 episodes by shutting off recirculation dampers, which prevents virus particles in return ducts from re-entering the building. When possible, decentralised systems such as fan coil units should also be turned off if they use local recirculation. In some applications, it may not be possible to turn off these fan coil units, as a result they should be included into the cleaning regime.

• Communicate these measures to staff. They will only be effective if people know about them.

£40m Coronavirus Revenue Dent at Marston’s Pub giants Marston's has reported a £43m drop in revenue to £511m which they say as a result of the material impact of the coronavirus.

Marston’s has insisted it is well-placed for a post covid-19 recovery in medium term, and has said that plans are in place for pubs to reopen from 4 July, although initial revenue and earnings profile is uncertain.

The pub and brewer enjoys a predominantly freehold pub estate, located outside city centres with 90% having outside space, and states that it is well-placed to benefit from likely supply contraction in sector and gain market

share.

The brewer and pub operator made a profit before tax of £9.4m in the 26 weeks to 28 March 2020, down from £34m in the same period in 2019.

Total revenue in its 1,400 pubs and bars fell by 7.2% to £343m, with strong Christmas and new year trading offset by flooding in November and February and the early impact of the coronavirus pandemic.

However Marston's said it was well-placed

to recover in the medium term, with plans to reopen 85%-90% of its pubs on 4 July.

Chief executive Ralph Findlay said: "Our immediate priority is to prepare our pubs to reopen on 4 July. While there is short-term uncertainty as the sector emerges from lockdown, we are focused on offering a great guest experience, synonymous with Marston's hospitality, to welcome our customers back into our pubs within a safe trading environment.

"The challenges facing the sector should not be underestimated and much rests on consumer confidence, which may take time to rebuild. As the industry navigates its way out of lockdown, we will continue to urge government for continued support for pubs and wider hospitality, through the reopening phase and thereafter through business rates relief and cuts to VAT, to protect jobs, the economy and the invaluable role the pub plays in communities nationwide."

Issue 14

CLH Digital

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Star Pubs & Bars Announces Reopening PCA Issues Statement on Reopening of Pubs Support Package For Licensees Star Pubs & Bars is investing in a comprehensive reopening support package for its 2,500 pubs ranging from health & safety guidance to easy-to-deliver food menus. The programme includes £250,000 of safety point-of-sale material, with a free pack available to every licensee.

The package adds to Star Pubs & Bars’ £21 million investment in rent concessions for its licensees.

The materials and advice have been developed in Star’s managed operator estate during lockdown, enabling leased and tenanted licensees to benefit from best-in-class guidance. The company has also trained its 80 BDMs on how to deliver safe, successful pub openings so they can provide tailored consultations for licensees.

Health & safety is a key component of the package, which comes with in-depth guides for every area of a pub as well as a step-by-step risk assessment template. In addition, Star has negotiated preferential rates on Covid-19 safety equipment with Nisbets and on risk assessments that result in ‘Safe to Trade’ certification with Shield Safety.

To help licensees maximise sales despite social distancing restrictions, Star has created an off-the-shelf menu of 22 best-selling dishes that can be delivered by one staff member. Available through Brakes with a special discount, the menu is designed to minimise wastage whilst licensees establish customer demand for food. For those preferring to serve their own menus, the support pack explains how to do this in a safe, profitable way.

Other components of Star’s package are free advice on licensing applications for unlicensed garden space, access to Swifty – a new payment and loyalty app – and relaunch marketing tools.

Says Star Pubs & Bars’ managing director, Lawson Mountstevens: “This is a critical time for licensees. In this period of uncertainty, we want to make it as easy as possible for our licensees to reopen, so we’ve taken a holistic approach that covers the whole of their business. Licensees will have one chance to make an impact when they open their doors again.

This package will help them get it right and generate customer loyalty that should benefit their pubs for years to come.

“Licensees have risen to the challenge during lockdown. Many have taken the opportunity to review and improve their offers and have supported their communities through this crisis, highlighting the valuable role pubs play in society. These are strong foundations which our support aims to build on.”

Adds Kelly Vickers of The Pig on the Wall, Droylsden says: “I feel fortunate to have the backing of Star Pubs & Bars otherwise Covid would be overwhelming. We have a constant flow of emails from them explaining what actions we need to take at each stage, such as furloughing, written in laymen’s terms that are easy to understand. On top of the Government discount and initiatives we also had a major rent discount from Star Pubs & Bars. Without this financial support we wouldn’t be in a position to reopen. As an industry we now need to show that we can move forward and be ready for the next stage and get some sense of normality post Covid, whatever that will be. Star Pubs & Bars guidance through its Pub Collective site is again helping us through this process.

We’ve downloaded their risk assessment which is fantastic and easy to follow. We’d struggle to know where to start if we didn’t have it.”

Code adjudicator (PCA) has issued a statement following the announcement yesterday of pubs reopening in England.

Pubs Code Adjudicator Fiona Dickie said: “The government’s announcement that pubs in England can reopen from 04 July will be very welcome to tied pub tenants. However, many challenges and uncertainties remain for the regulated sector and the period following re-opening will present pub-owning businesses with a further test of how fairly they are treating their tied tenants.

“I will therefore be looking closely at how all of the pub-owning businesses that I regulate adapt their business approaches in response to the challenging new trading realities in a post-COVID world. My focus will include how they respond to their Code obligations in dealing with tenants’ COVID-related debts and the impact on tied rents set on the basis of pre-COVID assumptions and expectations.

“I will also continue to press those pub-owning businesses to act fairly when offering further support to their tied tenants, even as the COVID emergency restrictions are gradually loosened. This includes in Wales where re-opening has not yet been announced. My message to date to tenants whose pub-owning businesses have not published a transparent methodology for their support has been clear – if they do not believe they are receiving fair and open support they should take their concerns direct to their company’s Code Compliance Officer. I will receive prompt reports from those pub-owning businesses about any unsatisfied complaints.

“I will be saying more about Pubs Code rights as the measures covered in the formal Declaration signed by each pub-owning business end on 30 June.”

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16

CLH Digital

Issue 14

Hoteliers Will Need to Win the Hearts and Minds of Their Customers

By Henry Jackson, Head of Hotel Agency at Knight Frank

In the midst of an unprecedented global health crisis, the things we used to take for granted in the hospitality and leisure sector have all changed. Covid-19 has brought a stop to both business and carefree leisure travel and this has had a big impact on our domestic hotel market which has largely shut up shop, with the exception of those providing accommodation for key workers.

However, now that we are beginning to see the easing of restrictions present throughout lockdown, many people are considering whether they will be able to benefit from a 2020 domestic holiday. For hoteliers, June-August is a critical time as it makes a large proportion of the annual cash flow and if these months are missed then some hotels may not open until March next year.

Hoteliers have been working hard behind the scenes to ensure that they have stringent measures in place to ensure the health and safety of their future customers. The majority of hoteliers are gearing up to open on 4th July in line with government guidelines.

There is recognition that hotels can’t operate as normal, and there has been much talk already of the banishment of the breakfast buffet,

amongst other things. Hoteliers are placing equal emphasis on ensuring their hotels have strict cleaning processes in place to guarantee their customers’ safety and comfort, whilst trying to ensure that the atmosphere remains pleasant and not too clinical throughout their stay.

There’s no doubt that many people remain fearful and will be weighing up whether they feel safe staying in accommodation, and if they do choose to, placing high levels of scrutiny upon where they stay. But at the same time, most of us have never spent so much time at home, and are keen for a change of scenery. That’s why, unless the government enforces a much stricter lockdown, I can foresee an uptick in domestic holidays, with occupancy rates reaching 25-30% over the summer.

Though this is a big drop on the traditional pre-Covid-19 hotel occupancy rate which would have been around 70-80% for these months, we expect these to remain at circa 25-30% for the rest of the year and then grow gradually as people adjust to the new normal.

In the short term, we expect the UK domestic leisure sector to return first with a considerable business being generated by staycations. There is nervousness about travelling abroad and more practically, there is currently a lack of clarity with regards to how people might even achieve this. As such, UK hotels in costal resorts, close to national parks and traditional tourist destinations will benefit from this the most.

I’d argue that hotels are in a strong position to benefit from this.

Within the traditional hotel sector, there were already stringent cleaning measures in place to maintain good hygiene standards and certifications to prove this, unlike Airbnb, which, despite implementing a new Cleaning Protocol for hosts in the wake of Covid-19, will struggle to provide the

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MONIN UK Reveals Consumers’ Biggest Concerns on Returning to OOH Venues and a Digital Content Campaign to Help Tackle These Challenges 18

CLH Digital

Issue 14

As the UK makes its first tentative steps into the ‘New Normal’, the announcement that food and drink venues could soon reopen has been met with a mixture of excitement and trepidation by UK consumers.

Whilst many are keen to get back out and start socialising, with almost 53% of consumers stating it’s the element they have missed most in life as result of the industry’s lockdown. The return to this world is matched by concerns, with 52% of consumers claiming the likely lack of social distancing and overcrowding would still be their biggest worry.

However, it’s not all doom as gloom in preparing to ‘Save Summer’ as there are steps operators can to take to mitigate some of these concerns and increase customer satisfaction.

According to a survey by MONIN UK, the premium drinks expert, the top three things venues can do to reassure consumers are: • Set up antibacterial stations with hand gel readily available (45%) • Clearly display protection measures around their venue (35%) • Limit time customers can spend in a venue at any one time (29%) Opening outdoor spaces only (27%) and being focused on staff welfare (19%) complete the top five proactive actions that operators can take to help consumers feel confident Lee Hyde, Beverage Innovation Manager at MONIN comments: “ The research gives some clear pointers on everyday operational needs to reassure customer bases, but it of course goes deeper than the headlines, which is why we are keen to bring together a range of leaders to share their insights, opinions and tips for the foodservice industry to maximise opportunities.

“It’s great to see that consumers are ready to get back to some sense of normality and support the café, restaurant and bar society again.

However, it is obvious that there is still a sense of nervousness by some who will be waiting and watching rather than rushing back immediately.

Therefore it will be business critical to get revival strategies in place and working well for all, from the right stock levels, to creative menu choices that match what people are looking for, through to thoughtful staff planning. Our reintroduction workshops that are planned to go live from 19th June on www.monin.com/uk are driven by these insights” The insights from MONIN UK’s survey also showed that while there is an appetite from consumers to return to their favourite venue within the first month of opening (67%), only 17% say that they would return in the first week and just over 15% in the following week.

Additionally, nostalgia will also be a key factor in their purchasing decisions with 27% saying they most missed their favourite food and drink dishes, and 53% of consumers said they will be ordering ‘something they already love’ first. So although there is always an interest in innovation, classics will need to lead the way as part of sensibly reduced and cultivated menus.

“Perhaps asking loyal customers on existing databases what they would like to see on drinks and food menus would be a good way of shaping what is right for reopening.” adds Hyde.

REINTRODUCTION WORKSHOPS To tackle concerns from the research and spark opportunity thinking, MONIN UK has created two digital courses that aim to help operators navigate reopening effectively and efficiently. Both will be hosted by MONIN’s Dan Fellows, two time winner of the World Coffee in Good Spirits title, and the sessions will be supported by wider industry experts Sam Trevethyen, head of beverage training and development at Grind, Matt Hollidge, aka the Amateur Mixologist and Will Pitt, the 2019 UK Latte Art champion and 2020 UK Coffee in Good Spirits champion, as well as owner and founder of Fort's in Margate, which is opening imminently. While, MONIN’s own Beverage Innovation Management team will be providing demonstrations and further insights throughout the courses.

“MONIN is committed to supporting the foodservice industry at this crucial time so will be dealing with product and operations challenges, customer service and communications, and smart menu adaptions to try

to make a positive difference.” Hyde explains.

The first of the two sessions will focus on operations and product offering., including: • How businesses can adapt order systems to ensure safe and efficient service, focusing on customer flow, queue management and customer journeys.

• How table service can work in the post-COVID-19 world • How preparation and service can be streamlined (coffee-making, cocktailmaking, food preparation) to ensure as few people come into contact with the product as possible • How services can be adapted / supported online with smaller teams • How menus can be simplified, with examples of a winning shortened drinks menu • How nostalgia and comfort are relevant for now in designing shortened menus.

The second session will look at customer service and communication, with experts discussing: • The best ways to maintain a personal and warm customer service in an F&B environment with face coverings, physical screens and social distancing.

• How to keep customers happy and engaged with potentially longer wait times for drinks and food, often outdoors, becoming part of the new normal • What tools can help businesses still provide excellent (and remote). customer service Operators can watch the first course from 19th June on MONIN UK’s website – monin.com/uk – and the second from 29th June.

For more information on MONIN products please visit www.MONIN.com or www.b-opie.com. Follow MONIN_UK on Instagram Facebook or Twitter Source: 3GEM RESEARCH & INSIGHTS May 2020 on behalf of MONIN UK

Survey Reveals Protracted Recovery Predicted For Hospitality Industry Issue 14

A new survey of members by UKHospitality (UKH), the sector trade association, shows that hospitality businesses are predicting a lengthy and painful recovery with levels of trade expected to be significantly supressed for many months to come.

The findings paint a gloomy picture of low expectations with responses received from a range of different operators in a sector that is, in normal times, the UK’s third largest employer and generates £39bn of tax for the Exchequer.

Respondents were asked to give their expectations on trade in the three months following reopening and in December, a vital revenue-generating month for the sector. They were also asked about the difference in trade between having a one-metre social distancing rule versus a twometre rule. Overall, hospitality businesses overwhelmingly expect a very slow recovery in the second half of 2020, with a ‘worst-case scenario’ in

December of trade at around a third of the previous year’s level if the two-metre rule remained in place. Even at one metre, trade is only expected to be at just over half the level compared to the year before.

The shorter-term outlook is yet more downbeat, with expectations for August 2020, a key month for hospitality and tourism, at between an astonishing 78% and 65% decline depending on the level of social distancing required in venues.

Commenting on the survey results, UKHospitality CEO Kate Nicholls, said: “This bleak outlook from operators should sound the alarm with governments across the UK. First things first, we urgently need confirmation of the reopening date for hospitality without further delay.

Businesses need time to prepare and the first step on the road to recovery is confirmation of when they can open their doors again. Those who rely on advance bookings, such as hotels, leisure parks and attrac-

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tions need answers now.

“For most venues, operating with the two-metre social distancing rule is financially unviable, so if the current review on social distancing recommends it is safe to do so, we would urge the Government to adopt the internationally-recognised standard of one metre. Such a reduction would be a huge boost for the sector and prove critical to the survival of the vast majority of businesses.

“With trade forecast to be materially down for many months to come, the Government must consider targeted support to help assist the sector’s recovery, such as a cut in tourism VAT and Air Passenger Duty, support for missed rent payments during closure and the creation of an autumn Bank Holiday.”

Learn How to Taste Cider with the Campaign for Real Ale more about their favourite drink while pubs remain closed across the UK. It forms part of CAMRA’s wider Learn & Discover offering, which has commissioned well-respected and high-profile authors to develop educational materials for its membership. ‘Beginner’ content is free for anyone to access, while ‘enthusiast’ and ‘connoisseur’ content is behind a membership paywall. All new audio, video and text content provides free introductory access to encourage visitors to try out the platform and then join the Campaign for £26/year.

New articles, videos, and audio pieces include:

CAMRA has published two new pieces of cider-focused content as part of its new Learn & Discover offering: a video guide on how to taste cider by cider writer James Finch, and an article revealing the story of women and cider by Cath Potter.

Freely available, this content aims to help beer and cider lovers learn

• An introduction to cider tasting by James Finch: https://camra.org.uk/learndiscover/the-basics/introduction-to-tasting-cider/ (freely available) • The revealing story of women and cider by Cath Potter: https://camra.org.uk/learn-discover/the-basics/women-in-cider/ (freely available) • What’s in your glass: Hops – an audio tutorial from beer writer of the year Emma Inch: https://camra.org.uk/learn-discover/learn-more/learn-more-

about-beer/whats-in-your-glass-hops/ (member-only content) • The first instalment of the ‘Beer Dictionary’ by Channel 4’s Beer Expert Mark Dredge: https://camra.org.uk/learn-discover/learn-more/learn-moreabout-beer/a-beer-dictionary/ (member-only content) To access member-only content, CAMRA members simply need to sign in at the top of the webpage with their membership number and password or join for £26/year. A CAMRA membership helps CAMRA’s campaigning efforts to support the pub and brewing industry during this difficult time.

Alex Metcalfe, CAMRA’s Learn & Discover Manager said: “It’s fantastic to have these two new pieces of content from the very talented James Finch and Cath Potter. Both provide a solid introduction to the wonderful world of cider and perry – how to taste different styles and history on women in cider. We will continue to provide our members with new educational materials every week, which we hope will deepen their understanding and appreciation of their favourite drinks, particularly in lockdown when we are all missing the comfort of our local pub.”

To find out more, visit: https://camra.org.uk/learn-discover/

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

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

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.

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.

Shepherd Neame Pledges Continued Financial Support for its Licensees Shepherd Neame has announced rental proposals for licensees following the long-awated reopening of pubs on July 4. These proposals offer further significant rental concessions over the next few months and so allow a phased recovery for licensees from the current crisis.

to help licensees reopen safely, and assistance in processing beer ullage. Detailed guidance and business support has also been offered by Shepherd Neame’s head office team, along with a regular newsletter, to help licensees navigate the crisis.

This follows its cancellation of all pub rent for licensees throughout the period of closure, totaling more than £2.5 million to date.

Shepherd Neame will issue a further communication during October on the proposed rent concessions from November 2 until April 2021 when it is anticipated full rent will recommence.

The new temporary policy will provide licensees with a 70% discount on their prevailing contractual rent, effective for four weeks from the date that pubs are allowed to reopen. This will then be followed by a 50% discount in month 2, a 40% discount in month 3 and a 30% discount in month 4. This is on the assumption that pubs open with 2m social distancing, reduced to 1m by the end of July.

Chief Executive Jonathan Neame said: “I would like to once again offer my sincere thanks to our licensees for their continued support in these challenging times. We have been so heartened by the numerous examples of licensees who have gone over and above to adapt their businesses to support their local communities during this difficult period.

If the social distancing guidelines result in licensees being unable to open their pub due to the small nature of their premises, further individual support will be considered.

“We are very excited about the prospect of reopening, but we have a long road ahead of us to get back to normal trading, which is why we are introducing this phased rent concession for our licensees.

In addition to this financial support, Shepherd Neame is also providing Covid-19 risk assessment templates, reopening signage and thermometers

“We want to ensure we continue to support our licensees financially in the reopening process, to protect their businesses for the future.”

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 prepacked food and reduces consumer confusion.

Re-Inventing Bar And Table Service After Lockdown

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.

As venues begin to re-open, the biggest challenge is how to maintain social distancing and safety for customers and staff, while still delivering a great experience.

Food Standards Agency Chief Executive, Emily Miles: ‘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.

‘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.’

The PortaBrands range from Tri-Star Packaging enables the easy and safe carrying of multiple drinks while speeding up service, saving space, and converting more sales with fewer trips to and from the bar.

“Our PortaBrands solution creates the opportunity to re-invent bar and table service,” says Tri-Star Packaging Sales Director Lee Richards. “To minimise waiting times and queues, drinks will need to be served quickly and safely with minimum contact between staff

and customers. PortaBrands is a great range of quick-service drink carrier solutions which enables safe multi-drink serving under social distancing guidelines, as an individual can collect drinks for small groups of people.”

All PortaBrands products can be fully branded and printed with additional messages such as social distancing guidelines, how to use a drinks ordering app, or how to recycle them. All PortaBrands products are 100% plastic-free and are made in the UK, from FSC® certified paper which is fully recyclable in dry mixed recycling.

See more at: www.tri-star.co.uk/portabrands/

Pent-Up Demand For Holidays Will See UK Households Spend £960 On UK Breaks

With hotels, pubs and restaurants set to reopen from 4th July, research from hospitality job board, Caterer.com, reveals that 41% of people are keen to book a staycation as soon as they can. half (58%) of people say that they have saved money during lockdown and 36% plan to put some of this towards holidaying at home. The average UK household is set to spend £960.

The survey of 2,001 UK representative adults suggests that whilst people are keen to salvage their holidays and are willing to spend the money to do so, they are also mindful of which amenities and hospitality businesses will be open for them to enjoy during their time away. Over half (53%) say they would not book a staycation unless restaurants, pubs and bars were open in the area.

The survey reveals: • Despite uncertainty, holiday spending will bring much needed support to the hospitality sector, with 41% of the public keen to book a break away as soon as they can • Old favourites such as Cornwall and the Lake District remain the most popular staycation locations, whilst 38% of people are seeking more remote destinations, including the Scottish Highlands which can expect an economic boost • Over half (53%) of people say they would not book a staycation unless restaurants, pubs and bars were open

in the area • A key consideration for holiday-goers is that hotels, restaurants and pubs in their destination have a strict hygiene protocol (62%) and social distancing is maintained (56%) The research shows that in the current climate 38% of people will be looking for more secluded locations such as the Scottish Highlands (14%). The most popular locations include Cornwall (16%) and the Lake District (14%), as well as old favourites Blackpool (6%) and Bournemouth (6%), which can all expect an increase in visitors in the coming months.

Top staycation hotspots post lockdown:

Cornwall (16%) Lake District (14%) Scottish Highlands (14%) London (14%) Wales (13%) Devon (12%) Neil Pattison, Director at Caterer.com, said: “It’s really welcome news that the government has confirmed the reopening of hospitality businesses from July 4th, alongside a reduction in social distancing to 1m in time for the crucial summer season. Our research shows that the demand that clearly exists for summer staycations will hopefully give the sector a much-needed boost.

“The industry has been adapting rapidly to not only comply with government regulations, but also align with changing customer expectations and needs. Our research demonstrates just how valuable hospitality businesses are to consumers, with the majority of people saying that their decision on whether to book a staycation relies heavily on restaurants, pubs and bars being open. The industry is looking forward to welcoming back loyal customers to help kickstart the economy. ”

As hospitality businesses around the UK strive to recover from forced closures, they are also working hard to respond to changing customer preferences by training up staff and adapting offerings. Over a quarter of people (29%) are more likely to consider using room service to avoid contact with others and 33% of customers expect to be able to find readily available hygiene protocol online before booking. In order for people to feel like they are in safe hands whilst travelling, the research suggests customers would like to see hotels, restaurants and pubs up-skill staff, increasing training in hygiene (54%) as well as limiting the number of guests (49%) and providing PPE for all workers (38%).

In an effort to help the domestic tourism and hospitality industries that have missed out on the May bank holidays this year, reports suggest the government is considering introducing an extra day of holiday in October. The research suggests that over half (52%)

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Government Publishes Guidance For Hospitality Reopening The government has published a 41-page guidance document for the safe reopening the hospitality sector on 4 July.

The guidance offers advice on social distancing, “keeping customers and staff safe”, “workforce management”, “cleaning the workplace” and “inbound and outbound goods”.

The guidance also includes support surrounding introduction of table service, and encourages the use of contactless ordering from tables where possible, for example through an ordering app.

It suggests “adjusting table service approaches to minimise staff contact with customers” and states: “Indoor table service must be used where possible, alongside measures such as assigning a single staff member per table. Outdoor table service should also be encouraged, although customers are permitted to stand outside if distanced properly.”

Where bar or counter service is inevitable, operators should take steps prevent customers from remaining at the bar or counter after ordering.

The guidance can be viewed at https://tinyurl.com/y9zzqn4u

Maintain a Healthy Cashflow with Boyes Turner Having an effective debt recovery system in place is a must for all businesses – Boyes Turner’s Debt recovery service has considerable experience in dealing with uncontested cases in the leisure and hospitality industry. With our expertise in the industry and including recruitment, logistics and audiovisual, the team pride themselves on offering an efficient and cost effective service on fixed standard charges.

The Debt recovery service deals with the collection of all uncontested debts from the issue of demand letters through to issuing court proceedings, obtaining judgment and enforcement thereof including insolvency proceedings.

With a real understanding of the pressures, targets, and deadlines faced by credit controllers and managers with the industry slowing going back to work, our service operates as an extension to your own internal credit control team.

Call today on 0118 952 7173 or email dgoddard@boyesturner.com

Maintain a healthy cashflow Contact our Debt recovery team

Donna Goddard Head of Debt recovery Email: dgoddard@boyesturner.com Tel: +44 (0)118 952 7173

Greene King Set For July 6th Reopening of 75% of Estate experience but keep themselves and those around them safe too.

Pub operator and brewer Greene King is set to open three quarters of its estate on July 6.

The company has unveiled details of how its pubs will look and operate ahead of them reopening, including ‘Pub Safe’, a new set of five promises to its team and customers.

All Greene King’s 1700 managed pubs will follow a new set of Pub Safe promises, designed to look after team members and ensure customers can socialise safely. The Pub Safe Promises scheme centres around hygiene and safety, while maintaining the atmosphere of the Great British pub, and includes the following five promises: • Safe socialising layout throughout our pubs • Looking after our team, so they can look after our customers • Minimise contact • Hand sanitising and hygiene • Pub Safe Monitor Underpinning each promise are detailed practical measures Greene King will introduce, alongside ways in which customers can enjoy the pub

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

There will be new one-in-one-out red and green indicators at the entrances to the toilets so customers can flip the indicator with their elbow as they enter and exit, with toilets cleaned every 15 minutes.

As part of its commitment to keep team members safe Greene King has invested £15 million in Pub Safe related measures for a phased reopening, including protective measures for teams and customers. Teams are undergoing comprehensive training ahead of reopening and will be temperature checked ahead of every shift. Investment is also being made in additional team members to keep hygiene standards high.

As part of its pledge to minimise contact between team members and customers, Greene King is rolling out its Order and Pay app, ahead of schedule, to all its managed pubs.

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

The fifth pledge by Greene King is that every pub will have its own dedicated Pub Safe Monitor, a team member, easily identifiable by their uniform, with the responsibility of ensuring that additional cleaning of tables and public space is done swiftly and efficiently. The monitor will also be the clear point of contact for any customer or team member who wishes to raise a concern.

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

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

“We are working towards a phased re-opening and are planning to open as many as we can.

However, the future of our industry is reliant on continued support from government and reducing social distancing from two metres to one would make it possible for many more pubs across the country to be viable.”

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Yorkshire Water Helping Pubs Prepare For Reopening Yorkshire Water is working alongside the region’s pubs and hospitality sector to prepare for reopening as lockdown rules begin to ease.

The water company is enabling landlords to dispose of waste free of charge. It has also launched a dedicated email address – wastebeer@yorkshirewater.co.uk – for landlords and pub owners to arrange for legal disposal.

Dan Rowe, trade effluent manager at Yorkshire Water, said: “Pubs in our region are working hard on plans to reopen as soon as it is safe to do so. Unfortunately, for many, that means disposing of stock they are now unable to sell.

“It is important landlords with surplus stock contact Yorkshire Water before discharging it into the sewer system so we can manage the impact the disposal has on our network and treatment works. Our primary concern is protecting the environment and it is important we understand when and where stock will be discharged to prevent any possible impact on local environments.

“We have around 4,500 pubs in our region and we’ve currently heard from just over a third to arrange for the safe disposal of products. We are working hard to provide them with details on how to dispose of stock safely.”

Landlords looking to arrange disposal of stock should contact Yorkshire Water at wastebeer@yorkshirewater.co.uk.

Create a Cosy Feel with Upholstered Seating from Trent Furniture

Leather sofas, fully upholstered chairs and padded bar stools don’t just make your restaurant or bar area look welcoming, they offer a relaxing environment for guests to unwind in.

atmosphere and furnish every available nook and cranny. Bar stools are a great option for corners and awkward spaces, while leather or faux leather sofas like our popular Manhattan style create a focal point for friends to gather.

For any hospitality setting practicality is as important as looks. That’s why our fully upholstered furniture, like our versatile and stylish Abbruzzo chair, is made from contract grade foam and sturdy wooden frames. The Abruzzo chair is available in Brown Faux Leather, Mulberry, Mink or Carbon Chenille and checked Autumn and Cappuccino options.

Trent’s fully upholstered furniture is cost effective as well as stylish. The Abbruzzo chair in brown faux leather is £40.90, Autumn and Cappuccino are £48.90 and Chenille is £52.90.

Choosing a mix of different seating options is an easy way to create a convivial

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See the Abbruzzo Chair range and more great upholstered furniture for your pub or restaurant at www.trentfurniture.co.uk or call us on 0116 2986 286 to find out more.

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Tourism During COVID-19: Tripadvisor Releases Findings Of A Staged Recovery Travel platform Tripadvisor®, has released the findings of a multi-month study that analysed consumer travel sentiment and first party behavioural data related to the ongoing pandemic. The report outlines a five-stage recovery for the travel and hospitality industry, inclusive of the period of decline created by the pandemic through the anticipated market recovery and the return of international travel.

The research paper, entitled “Beyond COVID-19: The Road to Recovery for the Travel Industry,” can be read in full, for free, here: https://www.tripadvisor.com/Covid19WhitepaperMay2020.

This research paper also explores and identifies where the tourism and hospitality industry is on this road to recovery as well as 1) outlines the significant pent up demand that exists in the marketplace for travel and dining, 2) details the change in travel and dining behaviours resulting from the ongoing pandemic and 3) illustrates recent search and traffic patterns on Tripadvisor globally related to the crisis.

A snapshot of some key findings: • New Zealand, Germany and Switzerland among first markets to enter the Emerge stage, with restaurant searches on Tripadvisor resurging strongly • Consumer desire to travel remains resilient – around two in five (41%) consumers are optimistic that they will take the same or more trips than last year

• Shorter trips to destinations closer to home are a recurring theme, with nearly half (44%) of consumers saying they are more likely to take a road trip, and two thirds (61%) saying they are most comfortable taking a road trip for 3-5 days • Consumers are 218% more likely to want to take a trip where they can relax compared to before the pandemic, and nearly two thirds (59%) would prefer to go somewhere off the beaten path • Nature and beach destinations on the rise as Tripadvisor sees spike in North American traffic researching Campgrounds, Ranches and Beach Motels, while Myrtle Beach, San Diego and Key West are among the most popular domestic US destination searches in recent weeks “We’re encouraged to see positive signs of recovery and are here to help our travellers and partners understand the pathway through this pandemic with clear insights and tangible data,” said Kanika Soni, chief commercial officer for Tripadvisor, Inc. “Our path to recovery will depend on the steps the industry takes to prepare for the road ahead – not just in terms of new standards and practices but also in how we collectively educate and engage consumers in a new, more thoughtful way of travelling.”

The five stages to recovery The Tripadvisor in-house market research and insights teams have outlined five distinct stages of tourism impact and recovery: 1. Decline – Travel declines sharply as widespread restrictions enforced 1.Plateau – Sharp decline in bookings levels out, but travellers start dreaming their next trip 2. Emerge – Easing of travel restrictions begins, early signs of recovery in dining sector 3. Domestic Travel – Travellers book their first trips away, but stay close to

home 4. International Travel – Border restrictions ease, and international travel begins to rebound Tripadvisor continues to leverage its research and insights to educate the tourism and hospitality industry and brands on how to appropriately attract more consumers as stay-at-home orders begin to lift globally.

Media buyers, hoteliers, restaurateurs, and tour operators alike can gain functional advice on how to best serve their customers’ needs in each stage of the recovery. Across the board, safety, flexibility and transparency are key to rebuilding traveller and diner confidence.

“We know the travellers and diners who engage on Tripadvisor are some of the most valuable, high intent consumers online today.

Advertisers will benefit from the wealth of first party data during a time when more brands want to understand the right way to engage with consumers,” said Christine Maguire, vice president, global advertising revenue for Tripadvisor, Inc. “Brands can help consumers feel confident about travelling again by focusing on cleanliness and activities that are conducive to social distancing – while still maintaining a human connection with their audiences.”

“For hospitality businesses, today’s report offers plenty of reasons for cautious optimism. There are clear signs that many consumers have a strong desire to dine out and travel again when they are allowed to do so, but when they do they will bring a new set of expectations with them,” adds Martin Verdon-Roe, general manager of hospitality solutions, Tripadvisor. “Businesses that adapt quickly to embrace safety, flexibility and transparency will have a clear competitive advantage to communicate to consumers, and that could prove crucial in hastening their recovery.”

HI-MACS , the Ideal Material for the Hospitality Sector ®

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The current health emergency reminds us how important hygiene and cleanliness are. And naturally in public areas these are essential characteristics that require the use of only the best materials. HI-MACS®, thanks to its resistance to dirt, viruses, bacteria and numerous chemical agents - internationally certified - is the perfect material for wall coverings, furniture, work surfaces and other applications, where hygiene really counts.

Spotless meets seamless.

An almost seamless appearance and a non-porous surface make for a surface that‘s easy to clean and meets the highest standards for hygiene. The seemless property of HI-MACS® means there is nowhere for germs and dirt to linger.

Perfect for installation in restaurants and pubs.

OUTSTANDING SANITARY PROPERTIES In tests carried out in accordance with the U.S. EPA OCSPP 810.2000 (2018)

and 810.2200 (2018) product performance guidelines, it was demonstrated that HI-MACS® can be decontaminated in just 30 seconds after contact with the HIV virus, using a solution of bleach or isopropyl alcohol*.

In addition, tests conducted on HI-MACS® Alpine White S028, conforming to EN 16615, have demonstrated an excellent resistance to the staphylococcus aureus bacteria. In addition to this, Alpine White S028 demonstrated a good resistance to the cleaning products which contain the disinfectants published in the “disinfection capacity” – see our brochure for more details.

With a 15 year guarantee when installed by a member of our Quality Club, HI-MACS® offers excellent price to performance ratio.

HI-MACS® by LG Hausys T: +44 (0)1732 897820 W: www.himacs.eu

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

uniforms.

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.

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

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

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

Iconic Liverpool Hotel To Be Reopened By Legacy Hotel Group ONE of Liverpool’s best-known hotels is to have a new lease of life as it is reopened by a UK hotel group.

The historic 30 James Street hotel, with its distinctive red and white brick façade, is to be operated by Legacy Hotels, following Julian Clarke and Matthew Nagle being appointed as LPA receivers of the hotel.

Legacy Hotels have been appointed by the receivers for the property on the corner of James Street and The Strand in the city centre.

Legacy Hotels are already well known in the city operating the Pullman Hotel on the waterfront and opening a Novotel at the new Paddington Village near the University of Liverpool. They currently operate a portfolio of hotels across the UK and Europe.

The new operators are seeking to preserve as many of existing jobs as possible despite the challenging economic situation.

The Grade II*-listed, four-star 30 James Street Hotel was owned and operated by Signature Living and opened in 2014. Legacy Hotels has confirmed that Signature Living will have no further links to the management of the hotel.

The hotel, themed around the White Star Line shipping company which once occupied the historic building, contains 63 nautical-themed rooms, as well as a rooftop terrace bar with stunning waterfront views, a restaurant, events space and spa facilities.

The building was designed by celebrated Victorian architect Norman Shaw, who also designed New Scotland Yard in London, and was completed in 1896.

The building’s banded red brick and white Portland stone has earned it the nickname locally as the ‘streaky bacon building’.

Jim Gordon, managing director of Legacy Hotels and Resorts, said: “This is a new beginning for this historic and beautiful building. The hotel is a key asset for Liverpool’s visitor economy, and it is important that we reopen it as soon as possible as the city begins to open up again after the coronavirus pandemic.

“To that end there will be a significant amount of money invested on much needed repairs and upgrades as well as ensuring that it is thoroughly cleaned to provide assurance to staff and guests as we commence trading, post the Covid lockdown.

“Recent months have proved an extremely difficult time for the hospitality and leisure sector. We are keenly aware that it has been tough for the team at 30 James Street, with profound uncertainty because of the current national health situation. We will do all we can to retain as many existing jobs at the site as possible.

Hand sanitising just got simpler and safer with the Astreea® touchless pedal operated stylish sanitiser dispenser.

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Astreea - The Pedal Hand Sanitiser As the 4th July reopening date has been confirmed, businesses need to plan and implement strategies to keep their visitors and employees safe. Where cleanliness and efficiency are key for the hospitality trade, a simple and safe way of sanitising is the way forward. Introducing the Astreea® pedal hand sanitiser.

Touchless, fully mechanical and made entirely from medical stainless steel, this revolutionary dispenser requires no assembly, electrical outlet, or maintenance. It’s designed for both indoor and outdoor use, making it ideal for any public space. The Astreea® dispenser is different from typical plastic wall or post-mounted products. Its seamless steel body and mechanical operation make it almost indestructible. Units are maintenance-free, arrive fully assembled, and use any hand sanitiser product, making them an ideal solution during these uncertain times.

Astreea®'s many virtues have made it an easy choice for businesses as lockdown eases.

12 month warranty Anti-theft Hands-free Genuine usage increase where installed Medical stainless-steel construction Developed in an aerospace factory No electrical outlet needed Visitors see you are proactively making site safe Highest quality materials Universal use, can be filled with any hand sanitiser To learn more, visit www.astreeauk.co.uk or contact info@astreeauk.co.uk.

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Labour Calls On Government To Support Hospitality Sector Reopening The Labour Party has issued a stark warning that the hospitality sector faces collapse as businesses close and redundancies rise unless the government offers sector specific support.

Lucy Powell MP, the shadow business and consumers minister, is warning that the sector faces collapse with a wave of closures and redundancies unless ministers ensure sector specific support is made available to businesses struggling through no fault of their own.

Labour is also encouraging the public to shop local and back small British business. Ms Powell calls on the government to do whatever it takes to save businesses and protect jobs by making sure as many businesses as possible can reopen safely in a way which “maximises economic viability, whilst minimising the risk to the health of customers and staff”. The economic support for businesses needs to sit in tandem with their ability to trade. For hospitality this is going to take a lot longer than other sectors.

Figures this week show the scale of the economic cost of Covid-19, with the economy shrinking at the fastest pace on record in April.

Hospitality and small retail have been particularly hard hit. Every previously viable business that goes bust will prolong and deepen the economic downturn we face. A long and deep recession is a far greater threat to our long-term public finances than the support which businesses need today to help them bounce back more quickly.

Small retail and hospitality businesses are the lifeblood of our high streets and at the very heart of our communities but the lack of support for some in the sector and a series of contradictory anonymous briefings have created confusion about re-opening for companies and the pub-

up licensed spaces, which currently require long notice periods.

The party is also calling for:

lic alike.

Labour is calling on ministers to: • Stop anonymous speculative briefings on social distancing guidelines. Social distancing guidelines are vital information for venues to prepare to reopen safely in respect of layout of venue and capacity of venue, both of which impact on revenue and financial decision making. Businesses will require clarity and transparency. As with other aspects of Ministers’ response to the Covid-19 crisis anonymous speculative briefings to the press are deeply unhelpful, confusing business and the public with mixed messages. Any changes to the guidelines should be led by the science and come about through a transparent and clear process.

• Give guidance on business-critical issues such as sanitising, PPE for staff, security provision, use of toilets, the use of phone apps for ordering, vertical drinking and table service. Without this information, many business operators are struggling to plan their opening and short-term business model.

• Set out what help will be available for operators who have to remain closedbecause the 2m rule prohibits them from being able to open safely and/or it is not financially viable for them to do so.

• Ensure furlough flexibility. Business wants clarity around the part time furlough scheme and whether this can be brought forward. If outdoor areas are open from 22 June, this will not require a full-time complement of staff. For others businesses such as theatres, nightclubs, small indoor pubs and summer festival businesses for whom social distancing makes opening not viable, the furlough top up will be impossible because they have no cash coming in.

• Consider what flexible support can be given to other operators. For many businesses that do reopen it will be at significantly reduced capacity with higher costs such as more staff, security and PPE. They too need more flexible support.

• Work with local authorities, take innovative action to help businesses expand operations and boost tradeby reducing bureaucracy including: • Ensuring rapid license variations, on issues such as opening hours or setting

• Reforming the operation of temporary event notices so they are not subject to time limits. Reduce 5 working day time limit for late temporary event notices to 3 working days.

• Deregulating the sale of alcohol as part of any outdoor licensed seating area for the duration of the crisis, so that there is no requirement for separate premises licence/temporary event notice, to allow outdoor bars, or allow a fast track licensing scheme for this.

• Enabling local authorities the ability to operate licensed spaces without going through full licence process or needing temporary event notices Investigate the conversion of parking spaces and other areas into outdoor seating uses • Build public confidence in going to pubs and restaurants, and the high street by ensuring the track and trace and other measures are fully in place.

Lucy Powell MP, Labour’s Shadow Minister for Business and Consumers, said: “Small businesses closed to keep us safe. With retail now re-opening, we should shop local and support high streets to give them a boost.

“It’s vital that ministers turn their attention to the hospitality sector, providing clarity and guidance so that businesses can plan to reopen in the coming weeks. That means no more backroom briefings to Tory MPs, and more public advice and guidance to companies about how they can safely reopen.

“Alongside this, we urge the government to publish an action plan which maximises economic viability, whilst minimising the risk to the health of customers and staff. If they fail to act, our communities will lose much-loved pubs, bars and restaurants, and we’ll see a wave of closures and unemployment which will damage villages, towns and cities across the country.”

Join Ciderniks for a Tasting Session on the Red (On)Lion

Nick Edwards, of West Berkshire cider makers Ciderniks, will be hosting a tasting of five of their vegan-friendly drinks on 7 July at 6pm on CAMRA’s virtual pub, the Red (On)Lion.

Ciderniks has been making ciders, Pure Apple Juice and Cider Vinegar in Kintbury, West Berkshire since 2003. All their ciders are made from 100% pure apple juice pressed in Kintbury without the use of any additives. Each cider is allowed to ferment down to its natural level of dryness, the distinctive taste of each cider is down to the apples used in its making.

The ciders being tasted during the session are: • Combe Raider (6.5%) – made from a mixture of apple varieties, mainly cooking and

eating apples, which are gathered locally. It is a light, dry cider.

• Dab Hand (6.5%) – made from a blend of 75% Dabinett and 25% Michelin cider apples grown in Herefordshire. Dab Hand has a softer mouth feel, due to higher tannin levels, and a very different taste to Combe Raider.

• Ten Years After (6.5%) – a blended cider to celebrate 10 years of Ciderniks’ cidermaking in 2013.

• Freebird (7.0%) – made from a mix of cider and other apples grown in an orchard near Hungerford. It is a medium cider.

• To be Frank (5.6%) – a single varietal cider made from Somerset Redstreak apples grown in Herefordshire. A light, medium-dry cider.

To sign go to https://theredonlion.co.uk/bar/join/Ciderniks-Cider-Tasting

It Pays To Look After Food Safety

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Issue 14

focus on capitalising on the reopening feel-good factor.

When an inspector calls

Most people know that the food hygiene grading system by the FSA (Food Standard Agency) runs from 0-5. However, as highlighted by our recent appearance on BBC Breakfast, and detailed by our STS Food Safety Consultant, Annabel Kyle, the ratings are composed of cleanliness levels, documentation and the layout of an establishment. It's therefore, not as clear cut as to whether the cutlery is clean or whether there's a dead rat in the jam.

Having said this, the score is still a very fair indicator of the overall 'ethos' of an establishment. We spoke to Fiona Sinclair, Director of STS Food Safety, to find out just what needs to happen for an establishment to close down, and why some of them can stay open with a '0'.

As pubs, hotels and restaurants prepare to reopen their doors, health and safety is the top priority. The reopening promises to bring punters back to pubs and restaurants, providing a long-needed return to business.

With businesses reopening, they have a valuable opportunity to turn one-off visitors into repeat customers. Providing everything goes to plan!

Bear in mind it won’t just be social distancing measues, consumers will be concerned about. They will also be checking out food hygiene ratings. The Food Standards Agency (FSA) constantly reminds consumers to pay attention to “scores on the doors” which rates food outlets on a scale of 1 to 5 and cleanliness, before choosing a place to eat. A survey conducted by the FSA analysing consumers’ food related attitudes revealed that 4 in 10 of us are concerned about food hygiene when eating out, adding that 66% of people know the standard of food hygiene at a restaurant, cafe pub or takeaway can be determined by hygiene stickers/certificates found on the premises.

Laws state that businesses in Wales and Northern Ireland are legally required to show their rating so customers can clearly see it. However, businesses in England do not have to display their current rating, instead consumers need to go online to review the rating information for food businesses operating in England. Which means that the lovely exterior of a pub/bar restaurant might contradict what’s going on in the kitchen.

David Davies, Managing Director of Checkit, looks at why food safety should be under the spotlight this season: In order to capitalise on the demand and optimise profitability, staff can be stretched to the limit, which may mean compromising on quality, hygiene and health and safety. This can be an issue especially for many smaller businesses that lack the corporate support larger chains rely on to enforce standards.

Faced with the challenges of planning and managing the busy season, food safety and hygiene can easily slip off the radar: under increased pressure, kitchen staff may forget tasks or put off filling in the food safety records until the end of the shift or bar staff might prioritise serving customers over daily cleaning tasks, compromising compliance.

This presents a real risk to the future of the business. In 2015, a customer died and 33 others fell ill

after eating Christmas lunch in a pub, which was later found to have falsified food safety records relating to the way the turkey meat was cooked. As a result, the manager and chef received prison sentences and the pub chain was fined £1.5 million.

While this is thankfully an extreme example, it is clear to see how devastating the consequences of food safety failures can be, regardless of the size of the business. Research by Checkit revealed that 75 percent of consumers would never visit a venue that had been implicated in a food safety incident. It is easy to calculate what losing three quarters of potential customers would do to the profitability of any business.

Even if no incidents occur, lapses in standards are not ignored by customers. Over 60 percent of diners would not return to a restaurant if the premises were dirty. Yet with staff rushed off their feet catering for large parties, often supported by seasonal part-time workers with little or no hygiene training, it can be a challenge to ensure that the essential compliance checks and cleaning tasks are performed on schedule. With managers often just as busy, possible problems might not be uncovered until it is already too late to correct the issue.

So how can managers ensure that all the boxes are ticked during the rush? When it comes to compliance, knowledge is power. Managers need to have complete visibility over all critical compliance tasks to be able to identify potential issues and take immediate action, before customers or staff are put at risk.

Unfortunately many pubs still manage critical food safety and cleaning tasks using paper-based hygiene records, which provide poor visibility over the status of the jobs carried out. Replacing paper records with a digital real-time food safety management system will give businesses the visibility needed to optimise compliance and enable quick reactions to possible issues.

During busy periods, real-time food safety management systems provide invaluable support to the manager. A digital system schedules all the necessary food safety and temperature checks on to a handheld device, which then prompts staff to perform them when they are due. This ensures that staff are reminded to complete the tasks on schedule, and with no cumbersome paperwork to fill in, are able to get quickly back to their core duties. The ability to view the compliance status of multiple sites, in real time, in the cloud-based control centre eliminates the time otherwise spent trawling through compliance paperwork.

As businsses look to reopen, it provides pubs a great opportunity to maximise last minute food and drink sales. With the help of real-time food safety management systems, such as Checkit, businesses of all sizes can reduce the stress of the season and

"To close a premises an emergency prohibition notice (EPN) needs to be served by the EHO (Environment Health Organisation). Service of EPN’s is governed by legislation and codes of practice, and closure is only permitted where there is an ‘imminent risk’ to public health.

Examples include uncontrolled pest infestation, an outbreak arising from premises or even flooding with sewage etc. So, a food business can be poor, but if there is no ‘imminent risk’ they cannot be closed. Instead, other enforcement powers can be exercised e.g. prosecution, service of improvement notices, but they won't be shut down. A '0' grading will also be subject to routine inspections at the maximum frequency of 6 months, potentially with revisits in between."

Another common misconception is whether establishments get prior warning of when an EHO is visiting the premises to conduct checks. Fiona explains what powers they have when conducting checks: "EHO’s have a ‘power of entry’ and must be permitted entry at any reasonable time.

Generally this means when anyone is present on the premises. To not allow an EHO in is an offence called obstruction, for which the business can be prosecuted. Most EHO inspections are unannounced, although some local authorities do announce their inspections to make sure the manager or owner is available to speak with."

Bob Mackay, a qualified Environmental Health Practitioner and Technical Director with Navitas Group has previously called for the mandatory display of food hygiene ratings right across the UK which he says creates consistency and greater transparency for consumers and raising food hygiene standards.

He comments: “The Food Standards Agency has been making diners aware of how and where they can check food hygiene ratings and should create the impetus for food outlets to raise their standards if they want to be listed by achieving a minimum of 3 stars. However, as our research shows, food outlets should be aiming higher if they want to attract and retain customers and should ideally be aiming to beat or match the competition by targeting a 5star rating.”

According to Bob raising and maintaining food hygiene standards should be a key focus for any food business. He concludes: “Eating out has never been so popular and the choices so varied. Our research shows that people do want to make informed choices and be confident that the food they’re eating away from home has been stored, prepped and cooked safely and correctly and to good hygiene standards.”

(CONTINUED ON FOLLOWING PAGE...)

Top tips for food outlets to improve and secure food hygiene ratings: 1. Take pride in what you do - smart clean staff and well maintained and clean premises can only give a good first impression.

2. Education is key – ensure management and staff are trained to a level that ensures they may carry out their work with competence and confidence. Level 2 food hygiene is considered the standard level of training for most food handlers, with managers/supervisors benefitting from completing Level 3 managing food hygiene.

3. Ensure that all foods prepared and served are covered by a HACCP (Hazard Analysis Critical Control Point). This appears a bit of a mouthful and the formal terminology can cause some people to shy away from it. In simple terms, a HACCP is a formal process specifies the controls necessary to keep the food safe along its entire journey from the moment of purchase, all the way to the point of sale.

4. Follow food safety rules to control the risk of cross-contamination. Segregate raw and ready to eat foods during storage and provide separate raw and ready to eat food preparation surfaces and equipment.

5. Monitor and maintain the chain of temperature control. Check and record your storage, cooking and display temperatures to demonstrate that all is under control.

6. Ensure your staff have the confidence to implement and record corrective actions when controls have not been achieved.

This may mean rejecting food deliveries that do not meet temperature requirements, or food not achieving correct cooking temperatures.

7. Keep all records up to date, logically filed and readily accessible – lost or poorly kept records do not give a good impression for confidence in management, and can be one of the drivers of a low food hygiene rating.

8. Introduce a proactive pest control contract with a competent contractor. Why wait for problems to develop when you can receive advice on proofing and general housekeeping arrangements, and have measures already in place to deal with ‘lone intruders’ before they take hold.

9. Consider going digital and getting the edge – installing a digital temperature monitoring system provides a reliable extra pair of hands for a fraction of the cost so your team can focus on preparing and serving safe food to your customers.

10. Plan ahead and invest in your businesses’ reputation. Seek professional advice from one of Navitas’ qualified Environmental Health Practitioners who can advise on, and verify, the effectiveness of your food and safety procedures.

It Pays To Look After Food Safety Issue 14

Allergens-when mistakes can prove fatal

The very tragic death of Owen Carey at Byron’s Restaurant could have been avoided by using a simple app, says Julie Moran director of Allergymenu.

“Restaurants can no longer use the excuse that they can’t provide a clear and easy to use information to their customers.”

“We launched Allergymenu.uk earlier this year after discovering the shocking lack of information and poor communication in restaurants to provided allergen information along with helping many of those with complex food preferences.”

“Mistakes can be made that can be life threatening, however this app allows the chef to control directly the information provided to the consumer, reducing the risk of error significantly though staff communication and putting the customer in control of their choices.”

All candidates get access to a free online version of our open learning modules and an online testing portal to help them get ready for their exam, or to generate a company training record.

Candidates can also study our Introductory level food hygiene in the seafood industry programme, a short three to four hour taught course, delivered at a venue that is suitable to your business. This is ideal for a group of up to 15 trainees and can be taught in eight languages including English, Welsh and Polish. Trainees complete a 20 question multiple choice exam at the end of the course to achieve a nationally recognised and regulated qualification.

If you are the owner, manager or supervisor, you may wish to consider our Intermediate food safety qualification. This online eLearning programme allows the student to study at work or at home which means you can learn at a time, place and pace that suits you. A tutor is also allocated to provide telephone support.

No travelling to college is involved and when you are ready, we’ll organise the exam at a place and time that is appropriate to you.

Learners who pass any of the exams for the programmes outlined above receive a nationally recognised and regulated qualification from Seafish and the Royal Environmental Health Institute for Scotland.

To book a course, email onshore@seafish.co.uk or telephone 01472 252300.

Keeping Clients clean and fresh

Allergy menu gave a talk to CIEH (Chartered instituted of Environmental health) to help raise awareness within the industry that there is now a simple and cheap solution to the problem, and it will save lives.

HOW IT WORKS The App allows customers to filter the restaurant’s menu at the click of a button by the full range of legislated allergens, allowing to view the menu in an easy way. The Chef can manage all the dish information and allergen information to ensure its accurate and can be updated at a moment’s notice when a dish changes, so its always up to date.

Sharon at Arbuckle’s Restaurant in Norfolk have said: "Brilliant app worth every penny, your customers will be delighted with this easy way to sort your menu into the dishes they can select avoiding their individual allergens. Not difficult to enter all your info and once loaded is a brilliant tool loaded onto a tablet or ipad in your business.. This little app has put our business ahead of the rest and proved to be a real asset, great opportunity to stand out from the crowd."

Flexible training that suits you and your business

Do you want to motivate your workforce, improve the experience of your customers and ensure your business reputation is first class?

Successful food businesses are often the ones that invest in developing their people with regular learning and training.

With up to 85% of customers considering cleanliness as important as the quality of food served a great way of enhancing customer experience is with the use of refreshing and hygienic wipes, says Luke Woodward of Refreshening. Refreshening, a leading supplier here in the UK of the highest quality of individually wrapped cleansing wipes providing an effective and hygienic way for your clients to cleanse & refresh, whether it’s on the move or to freshen up before, during or after they eat.

“Our individually wrapped cleansing wipes are becoming increasingly more popular because they are convenient, time saving and very cost effective. These are used as an alternative to dry paper napkins which are not always suitable and sometimes don`t clean thoroughly.”

“Hygiene and cleanliness are an ever-growing concern within all food service industries from fine dining to street food. People tend to wash their hands before, during and after meals depending on what food is served and this facility may not always be available or convenient to them.”

“We can offer a variety of different size cleansing wipes and also personalise the outer wrapping for a fantastic marketing tool to promote your brand.

Choose from our stock ranges or personalise the outer wrapper for a more personal touch to promote your brand.”

Seafish, the public body supporting the £10bn UK seafood industry, offer a variety of flexible food safety and health & safety training programmes to suit the needs of people working in a busy seafood business.

Refreshening is leading the way again by introducing a new unique cleansing wipe material that is actually 100% biodegradable, alcohol free and 100% flushable.

Our Elementary level programmes can be studied using our open learning self-study workbook. The food hygiene pack is available in Lithuanian, Polish and Portuguese as well as English. Once a candidate has completed their study programme they can take the short invigilated exam that leads to a nationally recognised and regulated qualification. The exam is a 30 question multiple choice test and our UK wide community of invigilators can usually organise an exam onsite at your business at a convenient time.

Upscale hotel chain Radisson Blu Edwardian, has rolled out TME’s MM7000 Combined Temperature Monitoring System at 12 of its London hotel restaurants.

(See advert on page 7 for details.)

Radisson Blu ADOPT TME Food Temperature Monitoring

“Now we can track all temperatures from one location: daily spot checks and 24 hour monitoring. All records feed into one system so it’s much easier to keep on top of everything,” says Radisson Blu Edwardian Central Maintenance Manager, Imtaiz

Ahamed. “We can resolve food safety issues more efficiently too; alarms in each kitchen ensure chefs knows immediately when there’s a problem - like a fridge door left open - plus we get text warnings off-site so staff can be alerted remotely too.”

FOOD SAFETY IN A FLASH Imagine instantly recording the temperature of everything in your kitchen: fridges, freezers, ovens, food deliveries - even an individual burger or plated meal - all in a flash: no need to write anything down or key in data, just scan a barcode and move on.

Add to this, the knowledge you will receive instant alerts to out of temperature events across multiple sites, and you begin to see the potential of TME’s MM7000 Combined Temperature Monitoring System.

The MM7000 System offers integrated paperless spot checks AND 24 hours monitoring, pairing handheld barcode scanning thermometers with fixed wireless radio monitors. Results are tracked remotely across a number of sites, with problem temperatures communicated via Bluetooth or radio signal both on-site and off-site via on-screen prompts, audio visual alarms, text and email.

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HOW DOES THE SYSTEM COMPARE? Other paperless recorders still rely on screen input, increasing time, cost and the potential for human error. Plus their pre-set menus don’t offer the flexibility of personalised barcodes. Barcodes are universal, free and easy to produce, and can include high/low alarms and onscreen prompts. Unlike others, TME’s Bluetooth barcode thermometers also record with or without Wi-Fi connection.

WHAT ABOUT VERSATILITY? Open source software and compatibility with commonly used office database systems makes the system easy to manage and integrate. Its modular approach, involving interchangeable temperature probes, is suitable for all commercial kitchen applications – from sous vide cooking and regeneration to cold store monitoring and goods-in.

IS THE SYSTEM AFFORDABLE? Depending on operation size, costs per site can be as low as £450 for a fully integrated system.

MD, Tom Sensier: “Our paperless system records not only the date and time of every temperature test but also the exact identity and location - whatever and wherever it is. Pair this with a powerful network of radio transmitters and fixed sensors and you have the ultimate in temperature due diligence.”

allergymenu.uk/menu www.seafish.org/training-onshore www.tmethermometers.com www.refreshening.co.uk

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Issue 14

Warewashing - Choosing the Right Machine for Your Business

At the time of writing businesses are preparing to reopen after months of lockdown.

So, what does this have to do with “Warewashing” I hear you ask. Busy pubs, restaurants and hotels mean busy kitchens and busy kitchens mean soiled crockery, glassware and cutlery. The hospitality sector therefore relies heavily on its warewashing machines to deliver steadfast and consistent levels of cleanliness, failure to do so will have a detrimental effect on service, and since we now live in the court of public opinion, a detrimental effect on your reputation.

Thankfully suppliers are ahead of the game, and warewashing has come a long, long way since the days of “will it fit, and how much does it cost”? We have dishwashing “wizardry” in all sizes, from the smallest undercounter models to industrial rack conveyor machines.

Think choosing a ware washer simple? Then think again.

There are many factors to take into account when choosing a suitable warewashing for your operation, you want the right fit for your business and your staff.

Dishwashers that get the dishes clean aren’t good enough any more. Yes they still have to clean, but at the same time use up as little energy and water as possible, and with minimal impact on the environment.

You have spent a lot of time ever to money providing the perfect venue meticulously worked hard at employing the best chef, kitchen crew, and wait staff all hired and ready to work. And of course you have spent a great deal of time sorting quality ingredients and reputable suppliers and are proud of serving the best food, ales, spirits and

bowls, glasses and service trays”?

results.”

“Depending on the mix and the menu offering they may require a machine with multiple cycle options or even specialist cycles such as intensive cycles for the more difficult products. Guidance may also be required on the avoidance of mixed product loads. Best results are unlikely to achieved washing glasses mix with greasy plates.”

KITCHEN ADVICE: CHOOSING THE CORRECT WAREWASHING ITEM FOR YOUR KITCHEN

“Other major considerations are the space available and services - water supply and power are convenient for installation. When purchasing a hood machine, space for prewashing and unloading tabling must be allocated and be of sufficient size to enable operators to use the machine effectively. On too many occasions Maidaid have received requests to down grade machines power requirements after the machine has been delivered due to insufficient power being available, this consequently means the equipment can never function to its full potential. If the operator is not experienced with the requirements then a site survey by an experience distributor should be arranged prior to placing an order.”

wines.

But how much thought you put into buying one of the most important pieces of equipment in your kitchen?

Warewashing machines need to be adaptable and flexible to cope with these changes. Longer trading hours, staff turnover, pressures on operating costs, and pressure to maximise kitchen space has created challenges for operators and manufacturers alike.

“Some of the main misconceptions in warewashing are that if a machine offers a number of cycle options then all cycles will give good results washing any product, this is simply never true. Cycle options are designed to enable different levels of soiled items to receive different exposure to the mechanical and chemical action during the wash cycle. “

“When choosing any item within the commercial kitchen, Operators must identify as the most appropriate for their kitchen space and service requirements. For example, a large rack conveyor in a small B&I site would be too large for the site requirements in addition to taking up valuable floor space. In this instance an undercounter unit may be the most appropriate choice.”

“The most essential item in each kitchen is that which is relied on the most or that for which the operator doesn’t have a backup plan for. An operation serving lots of drinks the most essential item may be the glass washer so that the pot washer is not continuously washing glasses or coffee cups.”

Graham shared his three tips for operators to ensure staff maintain maximum hygiene & food safety standards.

1) Routine cleaning

Something simple such as a step by step tick box chart which can be signed off by the relevant kitchen manager takes only a few minutes to prepare but will prove particularly useful when maintaining kitchen cleanliness.

In these highly competitive times operators are always looking to reduce operating costs, particularly energy costs. Increasing operating hours also means that the available times for access to service machines has been reduced, and the window for repairs has narrowed, putting pressure on time for routine cleaning and maintenance schedules, meaning that machines have to be as reliable as possible!

2) Staff training

CLH News spoke with some of the industry’s leading manufacturers and suppliers who share their knowledge, tips and advice on choosing the right piece of “kit”

THE DECISION CRITERIA – IDENTIFY WHAT YOU NEED Many of the decision criteria to be considered are the same for any type of glass or dish washing says Maidaid sales director Julian Lambert. “Firstly customers need to identify what they need to clean and the time frame for the cleaning process, do they have a continual through put of product and are there peak times of activity. Do they need to have a machine with the capacity to deal with peak demands or can the site process at a steady rate? What mix of product are they going to wash, plates,

There is no one essential item of warewash equipment, pick the most applicable for your requirements says Graham Skinner Marketing Manager at Serviceline.

“Many manufactures claim a one minute cycle that operators then believe indicates they can run 60 cycles an hour, they then have the machine connected to a cold water supply where the manufacture states optimum operation is achieved on hot fill. Many Maidaid machines enable the adjustment of cycle time to suit the sites requirements; this type of adjustment is best achieved at installation in consultation with the operator. The use of quality chemicals is also paramount to achieving good

It is a fact of the hospitality industry that staff turnover can be high. Training by the on-site manager in line with manufacturer guidelines will help assess existing staff knowledge and identify potential equipment problems.

Appropriate staff training can help kitchens negate reactive maintenance calls. For example, Serviceline engineers are sometimes called out on a reactive call because new staff are not aware how to change the filters within the warewash equipment. These simple training actions by the kitchen manager can dramatically improve kitchen hygiene and operation.

3) Fault reporting In order to reduce the risk of breakdowns and kitchen disruption, staff should be encouraged to report all malfunctions as soon as they occur. This can be anything from torn door seals on fridges to missing or damaged dishwasher filters.

(CONTINUED ON FOLLOWING PAGE...)

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Why accept extended machine downtime, when for the same price or less you can get the most responsive service that money can buy.

Join us on the service revolution Call us 0115 9613 720 to find out more or visit us at www.aventus-dishwashing.co.uk

If you like what we do, quote CLH819 for an extra 5% off your order.

Warewashing - Choosing the Right Machine for Your Business (...CONTINUED FROM PREVIOUS PAGE) CHOOSING THE RIGHT MACHINE… Warewashers are an integral part of any commercial kitchen, says Derek Maher MD at Crystaltech, “and an important factor in choosing the right warewashing machine is gaining an understanding of the true requirements of your business / operation to ensure the most energy efficient machine is chosen. Does it require a dedicated dish or glasswasher or a machine capable of both? How many glasses/dishes/utensils will need to be washed per day? Are there concentrated periods of business with high wash volumes in a short period with extended periods where the machine will be idle”? “One of the latest technologies in warewashing are machines with heat recovery systems making them more efficient and economical.”

MAINTENANCE AND STAFF TRAINING… As warewashing machines are vital pieces of equipment in a commercial kitchen, their installation and maintenance should be undertaken by qualified engineers.

“We recommend that any installation company should use a company that is SSiP approved and its engineers should hold the relevant industry standard qualifications. Crystaltech’s nationwide team of over 60 engineers are all DBS approved and are on-call 24/7, as we know how important it is to minimise the downtime of any machine in a busy bar or restaurant,” advises Derek Maher of specialist warewashing maintenance company, Crystaltech.

To lengthen the life and maintain the output of a warewasher, Maher advises that staff are given training on the basics of operating and keeping dishwashers clean, including loading properly (prevents overloading and breakages), removing food residue prior to loading, using the right cycle for the load and using the right level and type of cleaning chemicals. Other key tasks include daily cleaning of the filters and inside of the cabinet to ensure minimal maintenance issues.

There are several options to improve the quality of water used by a commercial warewashing appliance.

One is through installing a Reverse Osmosis (RO) system and the other is using a water softener which can dramatically improve issues with limescale. Crystaltech has exclusively developed an RO system which pushes purified water through the wash cycle, which requires fewer chemicals at lower temperatures to deliver perfect results and can reduce the need for cleaning chemicals by up to70%, making it a much more energy efficient

proposition. It also removes the need to hand polish glassware post wash, therefore saving valuable staff time and potentially transferring germs with cleaning cloths.

THE NEW WORLD OF CONNECTED DISHWASHERS The growth of networked catering appliances is changing the landscape of modern kitchens says David Teasdale sales director at Dishwashers Direct. “Common-place in other kitchen appliances this technology has been more recently adopted by dishwasher manufacturers. Most recent dishwasher innovations have been centred around ‘green’ matters – saving water, electricity and detergent. Whilst these developments have merit, the continued search for extra efficiency can now only adversely affect wash results.”

“Connected or networked machines in my view, and that of many of our early adopter customers, provide something far more valuable than small utility savings:increased customer service levels. If configured properly with the correct parameters a networked machine can make a significant difference to a kitchen managers’ life.”

warewasher provides super responsive, super quick, firsttime fix of the customer’s machine. Which in turn gives more consistent wash results and less costly down time for the customer.”

PAY PER WASH The Windrush winds its way through 35 miles of Cotswolds’ countryside, from Gloucestershire down to the Thames, taking in some of Britain’s most scenic stretches of riverside.

Since taking over the establishment two years ago, coowners Jeremy Laight and Mia Lester have enjoyed a big growth in business, “We’re busy during the week, but the weekends are our busiest days,” says Jeremy. “We can do service for up to 250 covers on a Saturday and Sunday, and that’s based pretty much around our carvery.”

With periods of such intensity coupled with quieter spells, Jeremy and Mia wanted to invest in catering equipment that could handle a heavy load, provide energy efficiency and offer a cost effective solution. “We were looking for a new glasswasher, a premium product, which would be easy to use, easy for staff training and offer reliability,” Jeremy says.

SERVICE RESPONSE FROM DAYS & HOURS TO MINUTES & SECONDS “Connected ware-washers provide a hi-tec, customer centric functionality. Upon receipt of a call from a customer and in a matter of a few keyboard strokes many parameters can be altered on the ware-washer, including

• • • •

Wash programs Wash and rinse durations and temperatures Detergent and rinse aid levels Water softener settings This provides instant remedies to common issues that kitchens have. No waiting hours or days for an engineer to come. Further, if an error occurs with the machine then we will be informed by email. This means that we can get an engineer on the way immediately, sometimes even before the customer knows about it. The dishwasher also gives us an indication of what is wrong and therefore what part might need attention.”

FOCUSSING ON WHAT IS IMPORTANT, AT THE SHARP END “As a service organisation that not only supplies machines but also rents, leases and provides long warranties we at Dishwashers Direct understand only too well what stress a poor or non-functioning warewasher can add to the kitchen environment. The connected

Their quest was made easier by discovering Winterhalter’s innovative Pay Per Wash (PPW) finance solution, which made the company’s undercounter UCME glasswasher affordable. There’s no upfront cost with PPW – the machine is free and operators just pay for the washes they do.

As well as only being charged when they use their UCME, there are no additional maintenance or repair costs and all chemicals are included as part of the plan.

After being impressed by both the new UC-ME glasswasher and the PPW scheme, Jeremy and Mia decided to add a PPW PT passthrough dishwasher to the Windrush Inn’s kitchen setup a month later. Since the appliance was installed Mia has been impressed by its performance, “The PT has been very efficient. It gets all of the plates and cutlery very clean, especially during our busy periods. We can fit a lot of plates in there and there’re lots of places to put the pots and little condiment containers that we use.”

Alongside the seamless installation and operation of their two Winterhalter PPW appliances, Mia has noted the efficiency and practicality of PPW, from a financial point of view, “The PPW scheme with both the machines works incredibly well for us. We just log in, use the reference numbers we’ve been given for each machine, and then pay by card – it’s instant. We then get a paid receipt through the post, which easily matches up to the bank statements and our accountant’s happy as well, so all’s good!”

Winterhalter’s latest UC Series is capable of processing up to 77 racks per hour and is available in four sizes, from small to extra-large. The PT passthrough dishwasher has a clever energy management system that means it is super-fast, handling up to 72 racks per hour, and it features energy-saving technology as standard.

UNDERCOUNTER GLASSWASHER When deciding on a warewashing system, choosing a quality brand is a ‘must have’ because the glasswasher is your hardest working bit of kit, Says Paul Anderson Managing Director at Meiko.

Operating 3 wash cycles – 90/120/180 seconds (depending on how dirty the load) – the Meiko MiClean US undercounter glasswashers can achieve 15-20 racks/hour as a good fast average, allowing for a 10-15 second loading time.

Looking for sparkling, spotless results: Will only be achieved consistently using reverse osmosis water treatment instead of water softeners. Need proof? Ask us for reference sites!

www.crystaltech.co.uk 0370 350 2424 www. www.meiko-uk.co.uk 01753 215120 www.aventus-group.co.uk 0115 9613 720 www.dishwashers-direct.com www.aventus-dishwashing.co.uk www.laundryequipment-direct.com www.service-line.co.uk 01438 363070 www.maidaid.co.uk 0345 130 8070 www.winterhalter-scout.biz 01908 359000

“GIN-VOLUTION”- The Boom Continues Issue 14

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“When life hands you lemons, make a gin and tonic.” – Anon ing to Kantar Worldpanel.

3. Customisation & experience One of the things that helped Hendricks stand out was the custom serve highlighting its unique flavour profile (it’s served with cucumber rather than lime, generally). Woodhams claims this was the beginning of the idea of customisation and personalisation within the gin category, something that was happening in countries like Spain where the theatre of service – gin being poured at the table, into a large ‘copa’ glass filled with ice – was more common.

Passionito Mojito INGREDIENTS: • 50ml Boe Passion Gin • 25ml lime • 15ml vanilla sugar or normal syrup • 1x bar spoon of brown sugar • 12-15 mint leaves • 3x lime wedges • 1x 14oz Tall Sturdy Glass • 1x Muddler or rolling pin • Tall straws

‘Not so long ago ordering a gin and tonic in the on-trade meant staff would turn around to service it from an optic. It would be in a small Paris Goblet wine glass, and you’d be asked if you wanted ice and lemon. Now, with gin often served in specific glassware, there is far more theatre to the pour, and the whole experience is far more visible, as many more on-trade outlets pour drinks at the bar.’

We did toy with the idea of leading with the “Ginaissance”, but we thought that one had been done to the death! So “Gin-volution” it is.

The great news is that in recent years more bottles of the juniper-based drink have been sold than ever before. 2018 was a record year for gin sales with 66 million bottles of gin sold in 12 months, up 41% on the same period the year before and worth over £1.9 billion.

As doors reopen after lockdown, now is the time to give the summer season a “gin-start” Much like fashion, there was a time when sales of gin were rather “fickle”. However, in the past few years, the spirit has been transformed from one made by a handful of large distillers to a category now represented by producers of all shapes and sizes. In key markets such as the UK, gin sales have rapidly grown!

Britain sends more gin around the world than it does beef or beer, with gin sales overseas worth 28% more than beer sales.

The USA remains the largest importer of UK gin, with sales to the US worth £191 million, up almost £13 million on 2017.

Australia has also caught on to the British gin phenomenon spending £24.4 million on British gin, twice as much as they did in 2017 when they splashed out £12.2 million.

1.5M MORE UK ADULTS ARE DRINKING GIN THAN 4 YEARS AGO. SO, WHAT’S HAPPENED?

1. Premiumisation & positioning

There have been a number of factors that have conspired to make gin a more popular choice with consumers, with the origins being the acquisition of (and subsequent marketing investment in) Bombay Sapphire. It established the Gin brought in notion that there was something you approximately could ‘trade up to’ in gin, says Matt £620 million to the Woodhams, Director at Kantar pub trade alone in Consulting. ‘Gin was for the most part a 2018 an increase of standard category with no widely avail190 million able mainstream premiumisation route. compared to the previous year.

The beauty of the bottle, and the (Wine and Spirit imagery and visual appeal around Trade Association) Bombay Sapphire, plus the marketing activation, gave it premium back bar appeal.’

£620m

2. Craft gins & better tonics

56%

On-trade gin sales past £1 billion for the first time in 2018. Sales in pubs bars and restaurants increased 56% year-on-year.

According to the latest figures published by the Wine and Spirit Trade Association, sales of gin in the UK rose by 28% in volume and by 33% in value to reach £1.5 billion in the year ending 31 March 2018.

This means that gin sales have more than doubled in value in five years (from £696m in the year ending March 2013). While the volume of gin sold has increased, this does not necessarily mean that the products themselves are completely new.

So what is making gin such a success? According to Andy Crossan, Consumer Insight Director at Kantar Worldpanel Alcovision, gin brands have succeeded in connecting with younger consumers: 4 years ago, 43% of 18-24s told us that they drink gin, it’s now 52%.

Kantar Worldpanel Alcovision data shows that we drink gin on the same occasions as we would drink wine – for example with food.

4. Supply & choice

Gin is, comparatively, easy to make, hence the craft revival. You don’t have to age gin (unlike many other spirits categories) so the production is requires less capital and time.

Moreover, the process of flavouring the spirit adds enough value to make this a profitable venture for those ready to get on with distilling – hence the roughly 200 companies distilling gin in Scotland, where the infrastructure and equipment already in place for whisky make this venture very appealing.

Today, 70% of gin serves are with tonic water, accord-

1. PREPARE THE LIMES AND MINT LEAVES Chop the limes then pick the mint leaves & set aside mint crown for the garnish

2. ADD THE GIN Add the gin and the rest of the ingredients to a tall glass, then muddle firmly to extract flavours

3. ADD THE ICE Fill the glass with 3/4 crushed ice, and churn with spoon. Cap with crushed ice, adding a straw & garnish to finish. influx of craftier gin products on the market. This has been driven by younger shoppers who are attracted by the sweeter taste, a trend reflected across categories as varied as fruit wines, flavoured vodka, and fruit cider.

5. New habits in drinking and socialising According to Woodhams, the way we drink in the UK has changed, and this has made gin (and other spirits) more likely to be chosen than beer. ‘We spend less time in pubs, where the focus has always been on beer. As we opt for less high-tempo experiences (like nightclubs) and spend more time in midtempo environments, like casual dining venues, the drinks we are choosing are changing.’

With gin being comparatively easy to make, a multitude of ‘craft’ gin brands have sprung up, boasting both local credentials and unique flavour combinations that play into the premiumisation trend.

It also gives gin the discernment credentials that craft beer has enjoyed, with the result that there are now 200 gin producers in Scotland alone, as well as hyper local brands made in small quantities.

The other new products that have sprung up to improve the gin-drinking experience are quality tonics. Historically, (Wine and Spirit says Woodhams, the only spirits that British Gin sales have also seen a Trade Association) tapped into the consumer desire to be surge in South Africa with £14.5 mildiscerning were Cognac and Whisky, and these would be lion sold last year, up from £4.5m in 2017 – a drunk neat, over ice or with a dash of water. Their powmassive 222% increase. erful flavour and the lack of a recognisable long serve Switzerland is another country where the popuwith a discerning mixer limited the occasions where larity of British gin is rapidly rising and is now these products could play. But with the arrival of super worth £6.6 million up from £4.8 million in 2017, premium mixers and the subsequent proliferation of growing by 38%. tonic flavours, the opportunity for a discerning but By region, the EU is still by far the biggest destirefreshing and ‘personalised’ long drink choice using gin nation for UK gin worth almost £290 million, with as a base opened up growth in a number of different the European market up 14% on 2017. drinking occasions untapped by traditional discerning spirits categories.

Britain is currently the home to over 300 gin distillery’s which is twice as many as distillery’s operating in the UK five years ago.

Again, the impact of quality mixer shouldn’t be underestimated. This, says Woodhams, has put gin in a new category and makes it suitable for more occasions. ‘A quality product, with quality mixers and theatre around the serve makes for a more interesting, exciting, acceptable, and suitable for different drinking occasions,’ says Woodhams.

Even in bars and pubs, gin and tonic is a good proposition where you just want one drink, but not beer or wine, or something fresh to kick off the evening. But generally, the drinking ‘Occasion’ has migrated to ‘Modern On-Trade’ – bars, casual dining, restaurants, and bars.

In the gin category, the amount of competition has actually been very beneficial. This choice for consumers leads to more visibility, and has also enhanced the idea that a consumer can customise the drink to their personal preferences. ‘Choice is a virtue of the category,’ says Woodhams. ‘It allows customers to be, or be seen to be, more discerning.

Different bars and pubs will have a different serve for each gin so the customisation is also very visible, and the proliferation of mixer flavours creates an even bigger choice.’

Interestingly, while people enjoy this perception of choice, most people still choose standard gin and standard tonic – but there are lots of options to support that choice.

According to Kantar Worldpanel, flavoured gin has been one of the biggest success stories in recent years.

Pink Gin’s association with growing categories like spritzes and the light, refreshing aperitivo, as well as Prosecco cocktails, has helped to widen the gin category by expanding the occasions upon which gin is consumed and keeping it very much on trend. Over a quarter of all gin shoppers bought flavoured gin this year, compared to only 7% five years ago, testament to both the changing tastes of more adventurous consumers but also the

‘Younger people in particular are choosing to drink less but drink better, and as well as being more aware of the health impacts of consuming too much alcohol, they are socialising on social media During last year’s and not in nightclubs. heatwave 28 With an ageing populamillion bottles of tion trend globally it is gin were sold no surprise that fewer more than the people are going clubcombined bing. Society has shifted Summers of from pure hedonism as 2014 and 15 an attractive way to spend time,’ claims Woodhams. ‘Consumer, commercial, lifestyle, legislative, cultural and social factors are all combining to make us drink less but drink better.’ Kantar Worldpanel data supports this claim, says Crossan.

‘5.4m adults in Great Britain don’t drink alcohol at all now, up from 4m in 2013. 37.5% of under 35s believe that it’s worth paying extra in pubs, bars and restaurants – well above the average for all adults (29.6%).

18-24-year-olds in particular are those that are choosing to drink less, with the average number of alcoholic drinks they’re consuming in an average week falling from 13.5 to 12.4 over the last 4 years.’

28 MILLION

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“MY FRUIT SALAD RECIPE INVOLVES A LIME TOSSED WITH SOME GIN AND TONIC”.

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Tips for Gin Lovers!

1. TASTING GIN

Nepal, we have created a world’s first and only gin with wonderful zesty citrus flavours and a sharp, spicy aroma”.

The distillery produces six varieties of gin and two varieties of rum which are distributed globally as well as through UK stockists including Waitrose, Harrods, Majestic Wine plus many independents.

Perfect Serve

INGREDIENTS: • 50ml Puerto de Indias Strawberry Gin • 200ml premium tonic water • Fresh strawberries & lime wedge

1. Build the cocktail in a branded Copa glass over ice.

2. Garnish with fresh strawberry slices and a wedge of lime.

3. Stir and serve.

Andrew Richardson director of spirit drinks company VC2 Brands as a passionate advocate of smallbatch premium flavour gins and is seen a huge growth in this market ; "The Boe range of award winning gins sold outstandingly well in 2018, and are selling even better in 2019. From a standing start in 2017 Boe Violet Gin ended 2018 in over 11,000 pubs, and was listed by nearly all major wholesalers e.g. Matthew Clark, LWC, Carlsberg, HB Clarke, Nectar etc. The Boe range are proven successes in the on trade, and are one of the top 10 best selling gins in the likes of Fullers, LWC, Booker etc. There are many too many similar gins in the market now, but we pride ourselves on bringing new flavours to gin, and to developing distinctive, premium gins which sell. Boe Passion Gin has just been launched and is showing every indication of being as popular as Boe Violet Gin." Capitalising on the country’s growing appetite and interest in gin Nelson’s Distillery & School Founder Neil Harrison has seen a huge uplift in bookings for courses at his gin school. Nelson’s Timur Gin, the first in the world to commercially use the Timur pepper ingredient, recently picked up the prestigious prize in the gin category, the largest category in the competition by far, with over 330 entries.

Nelson’s Distillery & School is the 2016 creation of Neil Harrison, who developed the award-winning Timur gin recipe in 2018. Speaking about his awardwinning gin, master distiller Harrison said “we are extremely proud of this spirit. Using the Timur pepper which is grown and consciously sourced in

To sample a gin like a professional pour just a small measure into a clean wine glass and swirl to release the aroma. Then sip a little bit neat, nowadays, a lot more gins are designed to be drunk neat, and its much easier to find a gin that might feature flavors you prefer, whether you like cinnamon or cardamom, citrus or floral notes. Now add twice as much tonic to the gin – or water if you prefer – and try it again to see how the gin tastes when ‘cut’.

2. GARNISHES

Inginius Tonics

These can be wide and mixed but be aware that very strong flavours in a garnish might overpower the subtle tones of your top-quality gin. Garnishes don’t have to be lemon or lime, either. Pink grapefruit is very much the garnish of the moment – either a wedge, slice or twist of zest – and a slice of apple is popular too.

Hand-crafted tonic waters lovingly made in small batches, Inginius Tonics are blended to meet the needs of the discerning gin drinker.

With a little less quinine and proportionately less sugar, these delicious tonics complement and enhance fine gins without overpowering the subtle botanicals of the spirit. The Great Taste Award 2018 judges agreed, giving our Classic tonic for dry gins TWO STARS (beating the market-leading brands) and our Citrus Sweet tonic for sweeter and citrus-led gins ONE STAR.

More unusual garnishes comprise of bay or sage leaves, sprigs of thyme, mint, basil or tarragon, all sorts of fresh berries, thin sticks of young rhubarb, rock salt, fresh ginger slices and a tiny piece of chilli.

We have just launched a range of fruit-sugar sweetened tonics – the Classic Light and Citrus Light are lower-calorie versions of our existing tonics, and we now offer a Berry Light to pair with berry-rich gins, and an Aromatic Light to enhance dry and spicy gins.

These Light tonics have 30% fewer calories than our regular tonics, and have the same great taste and no artificial flavourings, colourings, or sweeteners.

The choice of tonic is crucial to the full appreciation and enjoyment of fine gins, and Inginius Tonics offer refreshing and subtle mixers which bring out the best of the distillers’ skill and craft – enjoy!

Available to purchase online at inginius.com, and from discerning outlets.

Trade enquiries – email andrew@inginius.com.

Twist citrus fruit to release the juice and oils and bruise the garnish or rub it on the edge of the glass to make it stronger.

3. CAREFULLY CRAFTED MIXERS Equally important will be your choice of mixer, you won’t want to offer Artisan gins any old mixer!

Consumers are always looking for choice with research revealing that 63% of people drink more than one mixer brand . Quality mixers are big sellers!

4. SERVING GIN There’s nothing wrong with a gin and tonic in a tumbler but better is a copa glass. This wide-bowled glass (rather like a large wine glass), with its long stem is a favourite for gin as it holds a lot of ice. A contemporary version that’s become popular is the stemless copa.

5. FOOD MATCHING It’s a myth that gin doesn’t go with food. Just try sipping neat cold gin or a G&T with salty-savoury snacks like olives, spreads and dips such as tapenade, aioli and anchoiade. It’s also great with peppery salad leaves, and smoked, cured or ceviche fish and seafood.

6. STORING Keep your opened gin bottles out of bright light and in a cool place. Even unopened bottles should be kept away from direct sources of heat.

“GIN-VOLUTION”- The Boom Continues

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Shaun Bebington, founder of craft distillery Pocketful of Stones is a firm believer of 'use seasonal serve local'! Pocketfull of Stones was born in the cellar of a pub in London he said.

“Sat around a tiny copper still, me and my brother Dale tinkered with gin recipe after gin recipe. Our dream was to get back to our roots, the outdoors and the ocean and produce something we are both passionate about, and Caspyn was born.”

“Caspyn Cornish Dry gin has taken inspiration from our surroundings, the rolling green hills of Cornwall and the crystal clear waters of the Atlantic. I like to compare it to those

early Cornish spring mornings. When it’s still a wee bit cold, the sea is that crystal clear blue but you know it’s still too cold to jump in to. You’re probably wrapped up, but you feel warm and it’s crisp, invigorating. You know those mornings.”

Caspyn Cornish Dry is supported by their Cucumber and Dill infused Caspyn Midsummer Gin and Caspyn Summer Cup. All made with fresh in season Cornish produce.

Pocketful of Stones be releasing a few new varieties this year including a Squid Inc Gin, a Dandelion and Burdock Gin and a Marmalde Old Tom. Watch this space.

Greensand Ridge

Greensand Ridge specialises in Gin, Fruit Brandies and Rums, making spirits with a local influence, using sustainable practices and turning surplus produce from local growers into fine spirits. The UKs only carbon neutral distillery, they are recognised for groundbreaking work in sustainability.

As with their other spirits, their Gins echo the produce found in the lands around the distillery. Their London Dry Gin is a multi-award winning spirit which contains cobnuts, oak moss, gorse flowers, honey, rosehips and bay. The aromas take you on a journey through the woods and orchards of the Weald in a gin of remarkable smoothness with a luxurious silken mouthfeel. With a Gold medal in the International Spirits Masters it's a must-have for the Gin enthusiast.

Greensand Ridge also offer Gin Making Experiences for gin fanatics, who can visit the distillery to distil their own bottle of gin, selecting from the 50+botanical library to make a unique bottle of spirit.

Visit www.greensanddistillery.com to buy spirit, gin experience vouchers and more.

www.indiebrands.co.uk www.pocketfulofstones.com www.nelsonsdistillery.co.uk

Nelson’s Perfect G&T

INGREDIENTS: • 50ml Nelson's Gin • 200ml premium tonic water • Citrus peel - either lemon, lime or orange

1. Prepare with a peel of citrus, either lemon, lime or orange 2. Add lots of ice and chilled premium tonic 3. Stir and serve. www.inginius.com www.boegin.com www.greensanddistillery.com

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