CLH Digital - Issue #19

Issue 19

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British diners took advantage of the Chancellor’s “eat out to help out” scheme and ate more than 10.5 million meals last week as part of a new Government plan to boost the UK’s hospitality sector, particularly pubs and restaurants after months of lockdown.

The scheme sees the government pay for 50% of a meal eaten at a cafe, restaurant or pub on a Monday, Tuesday or Wednesday, and the discount, which is due to run throughout August, is capped at £10.

Treasury estimates put the average claim at close to £5, making the cost of the policy around £50m so far. HMRC said that, as of 9 August, it had received 10,540,394 claims under the scheme. Chancellor Rishi Sunak described the figures

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as “amazing”, adding “Britons are eating out to help out in big numbers. And they aren’t just getting a great deal – they’re supporting the almost two million people employed in this sector,” The govt has set apart £500m to fund the coverage, and the HMRC said that it had received 10,540,394 claims under the scheme, as of August 9.

Food sales in pubs and restaurants on Monday August 3 were up 100 per cent on the week before and were 95 per cent up on Tuesday, according to the main industry tracker, CGA. (CONTINUED ON PAGE 3...)

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CLH Digital

Editor's Viewpoint

Issue 19

Eat Out to Help Out Success - So Chancellor: Let Us “Eat Out to Help Out” AT CHRISTMAS TOO! Welcome to the latest issue of CLH DIGITAL!

EDITOR

Peter Adams

I would start my blog once again by saying my opinions are my own, but the announcement that the Prime Minister may “close pubs to open schools” seems too ludicrous for words!

A report on the BBC website today reveals that infection rates in Stockholm are similar to those in London the difference being Sweden did not lockdown their economy.

We have an article in this issue where Wetherspoon chairman Tim Martin calls for scientists to publish evidence of any alleged Covid-19 transmission in pubs.

If there’s one thing years in the publishing industry has taught me it is check everything, take absolutely nothing on “face value”, and I too echo that call for scientific evidence.

I saw a headline with said “Wetherspoon’s chairman questions science”. We have the same article on page 11 - Is it me or is calling for evidence not the same as questioning?

I echo Tim Martin’s call, since it is a critical time for the hospitality and on trade sector.

Living in Bournemouth, a holiday town, I get to see first-hand the successes and sometimes failures of the holiday season.

Bournemouth, as you have seen in the news, has been an absolute magnet for Staycations.

Try getting a table and any restaurants Monday Tuesday or Wednesday!

The Chancellor’s Eat Out to Help Out scheme is a runaway success. Last week 10.5

million people used vouchers, and I suspect that even more will have used them this week.

Some restaurants I have tried to book a table at are booked up till the end of the month for Monday to Tuesdays and Wednesdays.

The hospitality and on trade sector has gone to great lengths to ensure their premises are safe. We here at CLH News know this only too well, as we introduce products and services from a range of innovative companies who have risen to the challenge. Supporting the sector in its battle against COVID, and enhancing hygiene and testing standards to meet government requirements.

And I am at a loss to see anything more they could do!

Clear guidance has been issued throughout the UK on measures that pubs and restaurants must take to keep customers and staff safe: • The option of ordering food on apps • Staff should wash their hands before handling plates and cutlery • Music should be kept at a low volume to avoid people needing to shout, which increases the risk of transmission • Pub-goers will be encouraged to book tables in advance- Live gigs and standing at the bar will not be allowed • Controlled access to toilets It beggars belief that you have a Chancellor encouraging people to go out and put fun and cheer back into a country that has, during the past 4 months, seen its economy closed down, leading to thousands of job losses in the sector.

While, at the same time, the Prime Minister is threatening to reimpose a lockdown!

Any further closedown of pubs and restaurants now will be the last straw - many businesses will simply not open.

Speaking to a national newspaper less than a month ago, Dr Simon Clarke, professor in

microbiology at University of Reading, said that pubs are an “average risk” on the spectrum of places where people are going to mix. “I wouldn’t call pubs a low risk environment, but it is lower than others. I don’t believe the people who go to pubs are more or less likely to be carrying the virus than anyone in the general population. It ought to be remembered that now most cases are in healthcare settings, not in the community.”

So, I think Tim Martin’s measured call (not a demand), is timely if the government is looking to re-impose a lockdown on the country’s 3rd largest employer - which will have such a devastating effect - then we have to see the evidence!

Just to remind you if you haven’t already signed up the Eat Out to Help Out scheme is in full flow.

Further details of the scheme can be found at www.gov.uk/guidance/get-a-discountwith-the-eat-out-to-help-out-scheme

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SALES EXECUTIVES

Download the posters and display them everywhere, get them on your website and social media, let everyone know that you are part of the scheme.

David Bartlett Guy Stephenson

Since that government eat out to help scheme is a great success we are suggesting a “Eat Out to Help Out at Christmas Too”,

Matthew Noades

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 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 19

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“Eat Out to Help Out” Scheme Sees 10.5 Million Vouchers Claimed in First Week Mark Derry, executive chairman of the Brasserie Bar Co, which owns the Brasserie Blanc chain. “The first three days of this week were spectacular — I mean really successful, up on last year,” said

The scheme has led to an increase in the number of people visiting High Streets across the country, according to Springboard, which measures footfall figures.

to Help Out scheme is great news for the hospitality sector. Yes, it has its limitations, but any move to stimulate activity within the industry is very important.

“The industry needs this kind of kickstart at the moment. I think it is a really good example of much-needed government intervention for an industry still in crisis,” said Will Beckett, co-founder of the steak chain Hawksmoor, which has more than 15,000 bookings for the 13 days of the scheme across its six sites.

It said the number of people in retail destinations after 18:00 BST last Monday, the first day of the scheme, was 19% higher than the week before. Meanwhile lunchtime visits were up 10%.

“However, the scheme only lasts for one month. So, restaurants, bars and coffee shops must still ready themselves for the challenges ahead. As well as implementing new health and safety measures, they must focus on how they will attract customers and keep them coming back time and time again. As people remain within their local area more, hospitality businesses must ensure they are tapping into their loyal, nearby customers – they must be incentivised to return, and this must extend beyond the Government’s Eat Out to Help Out scheme. The scheme is a golden opportunity to turn as many customers as possible, visiting during the Eat Out to Help Out scheme, into returning customers. This is only possible if the venues prepare themselves accordingly by making sure they get to know these customers and communicate with them even after the scheme has ended. Staying in touch with and rewarding loyal customers is a ‘must have’ for every hospitality now.

Paul Askew of Art School Liverpool said: “After reducing our opening hours to a four-day week with 25% less seats, EOHO has given us the opportunity to return to a five day operation once again. By giving consumers this incentive to come out and get a deal this builds confidence whilst giving a financial boost to the business. I think if you look at the amount of interest this has generated if we had the team we could open 7 days if we could.”

Michelin-starred pub and restaurant chef Tom Kerridge, said: “It’s been great for the industry. We all love the sound of glassware and crockery being used and happy people in restaurants. We’re all looking forward to the stage where we can stand on our own two feet again, and this has been helpful support in the meantime.”

However, visits to High Streets are still down significantly compared to the same time last year.

The Treasury said that 83,068 restaurants had signed up to the scheme.

The IGD, a research charity for the the food and consumer goods industry, recently found that 63% of people still remain nervous about the idea of eating out and 81% of diners claim that they will need to be confident about the hygiene measures in restaurants before they consider returning.

Whilst Eat Out to Help Out seems to have gained traction, there is still a proportion of the public still cautious on eating out, and consumer confidence will no doubt take some time to recover.

Tsewang Wangkang, founder and CEO of Embargo said: “The Eat Out

Hospitality Sector ‘Worst Hit’ By Pandemic As UK Enters Recession The COVID-19 outbreak and ensuing lockdown has led to the United Kingdom’s first recession in 11 years, with hospitality being the ‘worst hit, according to new data from the Office for National Statistics (ONS) released this morning, officially confirming that the UK economy is in recession.

The economy fell by 20.4% during Q2 between April to June, when the country was in lockdown due to the coronavirus pandemic, compared with the three months from January to March in Q1, which fell by 2.2%.

ONS deputy national statistician for economic statistics Jonathan Athow said: “The recession brought on by the coronavirus pandemic has led to the biggest fall in quarterly GDP on record.

“Overall, productivity saw its largest fall in the second quarter since the three-day week. Hospitality was worst hit, with productivity in that

“The pandemic has obviously dealt a huge blow to the hospitality sector, but we should not pretend the crisis has passed. It is really important that businesses take a smarter approach in the way they nurture their regulars to ensure steady revenue.”

industry falling by three-quarters in recent months.”

“The economy began to bounce back in June with shops reopening, factories beginning to ramp up production and housebuilding continuing to recover. Despite this, GDP in June still remains a sixth below its level in February, before the virus struck.”

Following the announcement chancellor Rishi Sunak warned of “hard times ahead” adding : “Hundreds of thousands of people have already lost their jobs, and sadly in the coming months many more will, but we will get through this.”

Alpesh Paleja, CBI Lead Economist, said: “This confirms the economic pummelling from the essential public health measures put in place to contain Covid-19. With people’s movement restricted over the second quarter, it’s unsurprising that sectors like hospitality, arts and entertainment felt the full brunt of lockdown.

“Encouragingly, the economy grew in May and June, indicating that the early stages of a recovery are underway. Yet cashflow constraints are still biting hard for businesses, and with the pandemic not going away anytime soon, a sustained recovery is by no means assured.

“The dual threats of a second wave and slow progress over Brexit negotiations are also particularly concerning, underlining the need for maximum agility from Government on both these issues, allowing a greater focus on the economy’s long-term future.”

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CLH Digital

Issue 19

Food, Beverage and Leisure Sectors Showing Bounce Back in Latest ONS Figures it was in February. However the figures showed a record month-onmonth performance for the accommodation and food services sector in June 2020.

Between March and April 2020, the sector declined by more than 90 per cent, however in June the sector bounced back with 68 per cent growth, potentially indicating the start of an early recovery.

Oliver Kolodseike

James Shorthouse

Following the Office for National Statistics’ announcement this morning that the UK’s economy has contracted for the second quarter in a row, putting the country into an official recession, experts from global real estate advisory firm, Colliers International, have shared their views.

The ONS figures pointed to a 20 per cent decline in GDP over the last quarter. Overall the UK’s economy is now 17 per cent smaller than

Oliver Kolodseike, UK deputy chief economist at Colliers International, said: “It was no surprise that the figures announced today showed a second quarter of decline placing us in a recession. We know that the UK economy is dependent on the services sector which all but came to a halt when the COVID-19 lockdown was introduced in March. However, there is some positivity in the latest data as monthly growth figures showed an 8.6 per cent increase in GDP in June, making it the strongest month on record. Notwithstanding a second wave of infections, hopefully we are past the worst of this crisis.

“It is also positive that the food and accommodation sector saw such a record level of growth, although naturally it was starting from a low base. However, this provides some optimism for the sector and the overall economy for this current quarter.”

James Shorthouse, Head of Alternative Markets, which includes the pub, restaurant and leisure industries, also shared his response. He added: “Leisure and hospitality businesses were among the markets which suffered the hardest because of the lockdown. Growth has been slow but steady following the staged reopening of businesses in June and July.

“The summer holidays, the current trend for staycations and this month’s ‘Eat Out to Help Out’ scheme is really assisting in bringing activity back to the market. It has been reported that more than 10 million meals have already been claimed which is great for businesses who have faced a bleak few months.

“However, this is a short-term sticking plaster and it remains to be seen whether this upward trend will continue beyond this scheme’s end. It doesn’t help that the Government is threatening to close down the sector again to enable schools to remain open in September, and the end of the furlough scheme is looming over the sector as well in October. It looks like 2020 will continue to be a very challenging year for large parts of the hospitality and leisure sector.”

Landmark Isle Of Dogs Pub Taken Over By East London Operators Laura Lythall and Sam Hawkes of The Ship Inn, Canary Wharf, have taken on their first Star Pubs & Bars lease, the former The Great Eastern on Glenaffric Avenue on the Isle of Dogs, which has reopened as The Waterman’s Arms, a name it had in its heydays in the ‘60s.

The pub has just undergone a major £587,000 refurbishment by Star Pubs & Bars and the new operators which has seen the wet-led grade 2 community pub and hostel transformed into a top-quality neighbourhood bar offering stand-out, food, drink and service.

The pub, which has been closed since mid-January, had been due to reopen in April when Covid halted work. For now, just the pub is open with seven boutique style ensuite bedrooms scheduled to open in the autumn.

15 new jobs have been created on the back of the investment.

The partners who are highly selective about the venues they lease, plan to open five sites in the South East by 2030, where there is a gap in the market for their style of offer.

Owned in the 1960s by writer and broadcaster Dan Farson, who named it The Waterman’s Arms and ran it as an old-style music hall, it was in its heyday a magnet for well-known performers and was frequented by celebrities like Clint Eastwood, Judy Garland, Francis Bacon, Brian Epstein, and Shirley Bassey and went on to become a popular film and television location, used as the backdrop for The Long Good Friday, The Professionals and They both have extensive hospitality experience. Sam was previously the head chef at The Botanist in Broadgate Circle as well as working at Opus Restaurant, The Bull and Last and the Jugged Hare. Laura, a former sommelier, has worked front of house at high profile restaurants, The Palomar and Hawksmoor and at the Michelin starred, Carters of Moseley.

The interior of The Waterman’s Arm has been opened up and the bar extended through the pub’s two

main rooms, with a raised snug created at the back of the pub.

Social distancing means 10 seats have had to be removed around the bar, leaving seating in the pub for 60.

Laura said: “We’re thrilled by the transformation at The Waterman’s Arms and to be open at last as it’s been 19 months from application to opening. I know The Waterman’s Arms of old, having grown up in the area. We have also run The Ship for the previous four years. So when we heard it was available to lease, we leapt at the opportunity as it has so much character, history and potential.

“It is time to put The Waterman’s Arms back on the map again.

There’s a real need for a pub of this calibre on the Isle of Dogs. It stands out from other places to eat and drink in the area yet will be true to its roots and retain a neighbourhood pub ambience.

“Although we’ve opened during Covid times, we’re still able to source high quality local produce and the layout and staff training lend themselves to creating a warm and welcoming atmosphere.

“We’ve successfully re-opened The Ship following lockdown, which is a small pub. So we are really confident with our Covid safety procedures at The Waterman’s Arms.

It is great to be able to offer customers somewhere else to go other than The Ship as numbers there are limited.”

Will Rice Star Pubs & Bars Regional Operations Director said: “Heralded as the Best Place to Live in London by the Sunday Times this year, The Isle of Dogs now has a top end pub to match.

“We’re delighted that Laura and Sam have taken on this landmark pub and wish them well with their plans for The Waterman’s Arms. They have a wealth of experience at top establishments, have run their own wellregarded local pub and know the area well. This investment takes The Waterman’s Arms to a new level and ensures it stands out from other pubs in the area.”

Greene King Supports Apprentices As A Level Results Released Greene King is encouraging young people to apply for apprenticeships as they receive their A Level results this week. Since 2011, Greene King has supported over 12,500 apprentices through its award-winning apprenticeship programme and currently has 150 live vacancies, with plans to increase that number over the coming weeks.

Apprenticeships can provide an alternative route for school leavers who may not want to go to university and can lead to rewarding and fulfilling careers. Greene King’s apprenticeships support the development of their next generation of managers, with apprenticeship programmes which run from Level 2 to Level 7, which is post-graduate degree level. 43% of apprentice vacancies at Greene King were filled by 16-18 year olds in 2019-2020, an increase of 3% on the previous year, demonstrating the growing popularity of apprenticeships as an option for young people.

Greene King offers apprenticeships across the country – 97% of pubs run or have run apprenticeship programmes – with opportunities in everything from front of house and kitchen roles all the way up to management and supervisory levels.

Jasmine Studholme, 23, general manager of the Greene King Fox & Hounds pub in Peterborough, is testament to the opportunities an apprenticeship can provide. Since beginning her career in the hospitality industry at the age of 15, Jasmine has completed three apprenticeships through Greene King, culminating in the Level 5 Operations Manager apprenticeship which she began in May this

year. She was the youngest licensee at Greene King when she received her personal licensee certificate on her 18th birthday and now manages her own pub.

Greene King has worked to dispel misconceptions around hospitality as a career option for young people.

Through its own apprenticeship programme, its partnerships with The Prince’s Trust, Novus and Only a Pavement Away, Greene King is encouraging young people to upskill and discover the opportunities available in the hospitality industry.

Graham Briggs, Head of Apprenticeships and Employability Programmes at Greene King, said: “We wish the best of luck to all those receiving their A Level results this week. We know that university might not be the right path for everyone, but an apprenticeship can provide an alternative route and be the start of a rewarding and fulfilling career. Our apprenticeship programme enables young people to earn while they learn, offering the best of both worlds. With a particularly challenging jobs market at the moment, we are pleased that we can continue providing roles to young people at the start of their careers.

“Apprenticeships play a hugely important role in social mobility, and we are continuing to invest in our programme so we can provide more opportunities and quality training for young people entering the hospitality industry. We look forward to welcoming more new team members and offering them an exciting and rewarding career with us.”

July Sees Continued Improvement In Consumer Spending Issue 19

Consumer spending declined 2.6 percent year-on-year in July – the smallest fall since lockdown began – as Brits spent more on non-essential items.

Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items grew 3.2 per cent year-on-year. This increase was largely driven by supermarket shopping, which rose by 15.0 per cent, helping to offset a 22.2 per cent drop in fuel spend.

Restaurants and bars & pubs also saw some positive signs, with overall declines of 64.2 per cent and 43.0 per cent, compared to -86.0 per cent and -93.0 per cent in June respectively. In encouraging news for the hospitality sector, one in three consumers (31 per cent) is looking to support the industry where they can. Of this group, 36 per cent are now dining at restaurants, 28 per cent are going out for drinks and 34 per cent intend on taking advantage of government initiatives like ‘Eat Out to Help Out’.

While spending on non-essential items declined by 4.7 per cent, this

was a significant improvement from the 22.3 per cent contraction seen in June. Shopping locally contributed to this recovery, with food and drink specialist stores – including off licences, greengrocers, and independent convenience stores – up 43.3 per cent and takeaway and fast food by 20.4 per cent. These figures are a reflection of 45 per cent of Brits choosing to support nearby businesses, with a fifth (20 per cent) visiting local stores more often, and 19 per cent spending more than usual.

A hopeful sign for high street retailers can also be seen in that close to four in ten (37 per cent) UK adults are now unconcerned about visiting shops. Perhaps unexpectedly, shoppers aged over 55 are most likely to say they aren’t concerned, with 18-34 year-olds the least likely to feel this way. Of those who are comfortable heading in-store, 46 per cent are reassured by the requirement to wear face coverings and 45 per cent by the presence of antibacterial hand gel at many retail entrances.

Meanwhile, overall travel spend fell by 60.4 per cent, as a boost in staycation spending failed to offset continued restrictions on, and consumer reservations about, international travel. Nearly one in six (58 per cent)

CLH Digital

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Brits is concerned about travelling overseas, and half (50 per cent) are hesitant to use public transport.

Brits are, however, feeling more positive about their personal finances, with confidence in household finances (72 per cent) and ability to spend on non-essential items (58 per cent) returning to levels not seen in the UK since January 2020. Nonetheless, a feeling of cautiousness remains, as trust in the UK economy remains low at 23 per cent, and job security at 43 per cent.

Esme Harwood, Director at Barclaycard, said: “Consumer spending has warmed up alongside the weather, as Brits return to the shops for nonessential items. It’s a welcome development for retailers to see spending up across many sectors in the first full month of data since lockdown restrictions started to ease.

“However, a sense of cautiousness still prevails. While some consumers feel more comfortable returning to shops, others are still wary of taking public transport and travelling outside the UK, with fears and uncertainties lingering about returning to normality too quickly.”

The Virtual Great British Beer Festival Sells Out Half Its Tasting Sessions In 24 Hours More than half of the tickets available for the Virtual Great British Beer Festival, taking place between 11-13 September, have sold out within 24 hours of going on sale.

gory winners, and the other six form an in-depth tasting of a specific style of their choice.

500 tickets were initially released for the festival, giving attendees the chance to take part in a ‘Festival Set’ tasting and one additional tasting session of their choice. The golden beers, dark beers, bitter beer and cider tickets are now all sold out, leaving just the Beginners, Foreign and Real Ale in a Bottle tastings.

Festival organiser Catherine Tonry said: “It is astounding that more than half of the ticketed events have sold out in under 24 hours. It demonstrates how popular the Great British Beer Festival is, and the real appetite to stay connected with others over great beer.

CAMRA is working with providers to see whether more beer and cider can be sourced to release additional tickets for the festival weekend.

“No one has been immune to the struggles of the COVID-19 lockdown measures and the impact on our mental health, but virtual events like these can help combat loneliness and improve happiness and wellbeing. We look forward to welcoming visitors back for a weekend of fun, friendship and great beer.”

Tickets retail at £46/each and allow attendees access to a weekend of live expert-led beer tastings and pre-recorded events, including tours and Q&As with brewers, hop farmers and cider producers. Attendees will also receive a festival glass and 11 quality beers – five of which make up the ‘festival set’ of past Champion Beer of Britain cate-

For more information and to book your tickets, please visit https://virtual.gbbf.org.uk/

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CLH Digital

Issue 19

The New UK Traveller Coming to an Accommodation Near You

By James Bishop, Senior Director, Global Demand Partnerships at SiteMinder (www.siteminder.com) We’ve all felt and witnessed the very real impacts of COVID19, yet the effect it has had on our accommodation sector has been understated. Having spent more than 20 years of my life in the world of hotelling and, subsequently, hotel technology, my career has been founded upon the premise that we live in a world without barriers. That all changed this year.

From international travel barriers to the less visible mental barriers that we’ve all had to overcome in some way this year, the world could not be more different for our accommodation sector which, on 29 April, saw bookings plummet to just 3.95% of last year’s levels—their lowest in recent history. Less than three months before that, bookings were at 98.77% of what they were during the same period last year.

Indeed, the rapid change left so many powerless to external forces, without a playbook, and wondering if their guests would ever return.

The good news for accommodation providers is: their guests are returning. They just aren’t the same guests that they once knew. Just ask the 600-odd regular UK travellers that we recently spoke with about their current plans and perspectives.

Our learnings from that consumer research culminated in a crucial Changing Traveller Report for every accommodation provider, and here are the five key takeaways:

1. UK TRAVELLERS WANT FLEXIBILITY Despite two-thirds being impacted financially by COVID-19, their appetite for travel remains strong, with more than half (52 percent) of those surveyed planning to travel locally this year.

However, with ongoing uncertainty, and with the rapid onset of the initial lockdown bringing frustration to the many that had non-refundable trips planned, it’s perhaps unsurprising that the ability to freely cancel and modify a booking is more important than ever. For 37 percent of the surveyed population, it’s the determining factor as they think about where to stay.

Takeaway: To ensure that your potential guests are confident to book with you, consider maintaining relaxed cancellation and refund policies for the months ahead. Further to this, you can build loyalty and encourage rebookings by revising your outbound communications. Create a different email stream for customers who cancelled due to COVID-19, to ensure they’re kept up to date with developments.

2. CLEAR COMMUNICATION AROUND HEALTH AND SAFETY IS VITAL Even with the stabilisation of cases through July and early August considered, behind booking flexibility, the desire for accommodation providers to clearly describe their health and safety practices is the next most important factor for UK travellers when booking a trip (29 percent). It’s crucial to twice the number of people that gave low price the top spot (14 percent).

Takeaway: At this time, it’s important for guests to trust they will be safe at your property, and so communicating all of the measures that you have in place is central in acquiring guests right now.

Guest messaging apps are helpful in breaking down communication barriers between you and your guest, enabling your customers to converse with you on a familiar platform. This encourages guests, either before arrival or during their stay to highlight any concerns or ask questions that you can act on quickly and efficiently.

In terms of content, ensure that your website and social media marketing channels describe what you’ve done to make your property safe. Update your imagery, if necessary, and if you’re creating additional content such as a blog, this is a good time to list the local healthcare facilities that are close by.

3. BOOKINGS WILL COME AT THE LAST MINUTE Almost half (48 percent) of those we surveyed will book their trip within a month of their holiday commencing, and almost 9 percent just days before their trip starts.

Due to both the late summer timing and ongoing uncertainty, domestic travel is increasingly being booked at the last-minute by those hitting the road, a finding supported by the World Hotel Index which shows that 67 percent of bookings made at UK properties in the last two weeks were for stays in August.

Takeaway: While the decrease of lead times certainly makes life more complex, for you to capture this market you may need to adjust your pricing strategy. Additionally you will want to understand your guest booking behaviour, ensure you’re visible to potential guests and have the right technology in place to easily capture last-minute bookings.

More so than ever, it’s also important to keep an eye out for what your competitors are doing and real-time market insights will help here.

4. IT’S IMPORTANT TO BE EVERYWHERE In terms of how UK travellers will be securing their rooms, narrowly more (38 percent) will book directly with the venue, either online, or via phone or email, than use an online travel agency (37 percent). This illustrates the importance of being well prepared to accept bookings via a variety of marketing and sales channels in the months ahead.

Takeaway: A high proportion of consumers still use OTAs in the research phase of booking a trip, whether they end up booking via an OTA or not. So, it’s imperative to be listed on those and other channels to ensure you’re visible to the domestic UK market. The major channels will be just as relevant as they were before, however with the increase in domestic travellers, by connecting channels that cater to niche markets you can ensure your property is available to a broader range of potential guests.

When travel is restricted to mainly domestic guests, the share of direct is likely to increase. You should be looking to maximise on this. Ensure your online booking engine and social pages are connected to remove any friction in the online booking process. If you haven’t already adopted a booking engine, it’s a great way to streamline direct bookings and own the relationship with your guests. Booking engines are also valuable for setting up deals and packages that will appeal to the travellers you target.

With a greater number of people than ever booking on their phones, it’s mandatory for your property’s website to be optimised for mobile.

5. TRIPS WILL BE SHORTER BURSTS OF NEW EXPERIENCES Due to less overseas travel and the high number of staycations currently taking place, trips in the coming months will be shorter for 33 percent of travellers in the UK, and much shorter for 7 percent of this number.

Takeaway: To capitalise on this market, consider relaxing the minimum stay policy that may be inhibiting bookings at your property. Additionally, expand your availability to encourage a broader range of domestic guests (pet owners, for example) and introduce packages that encourage longer stays.

Bookings at UK hotels now sit at above 65 percent of 2019 levels and if cases can remain stable, we can expect many regions to continue seeing an uptick in domestic travel through August. All of these changes may be small, but they’re practical ways that accommodation providers can show up for the new traveller about to arrive at their doorstep.

The Effect of Coronavirus on the Hospitality Sector – A 348% Rise in those Seeking Debt Help

Article by Consolidation Express (www.consolidationexpress.co.uk) THE PANDEMIC SEEMS TO BE AFFECTING MEN MORE

You don’t need to read the headlines to see how bad coronavirus has been for the hospitality sector. You only need to walk down the streets and see the closed bars, the restaurants with shut doors, and listen to the numerous stories from staff who’ve lost their jobs.

Loan broker Consolidation Express, says it has heard from numerous people seeking to deal with their debts:

It seems more men than women seek debt support from us generally. Over the March to May months, around 65% of applicants were male while 35% were female. Looking at the hospitality sector, the number of men seeking support represented 80% of all cases.

Comparing this period to last year, the increase in hospitality workers stood out. In fact, we discovered the number of these people requesting help had increased by 348%. Here’s what else we identified from our data:

One possibility for this could be how the hospitality sector is frequently regarded as a male-dominated profession. Although progress has been made in rectifying this, there’s a chance the industry is still primarily driven by men.

CHEFS WERE WORST AFFECTED

OLDER WORKERS MAY BE MORE LIKELY TO LOSE THEIR JOBS

Although we saw an increase in hospitality professionals seeking help generally, the biggest rise belonged to the cheffing profession. Between March and May, around 60% of hospitality workers who contacted us listed their occupation as either ‘chef’ or ‘head chef’.

We can see the damage the pandemic has caused when we compare the same period with last year. When looking at chefs and head chefs, the number of these professionals seeking debt support has increased by around 400%.

The second most-frequent occupation to contact us were bar staff.

Using the same comparison, we can see the number of bar workers who’ve contacted us has risen by 120%.

COVID-19 has arguably decimated the hospitality sector. Although the numbers we see on the news demonstrate the business cost, these figures illustrate how ordinary people have been affected – and how many are struggling with debt.

EXPENDITURE IS INCREASING As people come to us seeking debt support, it’s important we understand just where their expenses are going. Comparing the March to

Photo by Nick Youngson - http://www.nyphotographic.com/

May period in 2019 to 2020, we also discovered that expenditure is increasing across the hospitality sector.

For example, throughout that point in 2019, individuals in this sector spent – on average – 74% of their income on expenses. During March to May 2020, this figure increased to 84%.

We saw this pattern again across the cheffing and bar occupations. In the case of the former, their average expenditure increased by six per cent. For those working in bars and pubs, their average expenditure grew by five per cent.

Although it’s debatable whether this increase was due to coronavirus, the fact there was a sharp rise in expenditure may cause problems throughout the sector in future – especially if wages, and tips, fail to keep pace with inflation.

Other studies have indicated that older workers are more likely to lose their jobs as a result of COVID-19 than younger people. This is a trend which appears to be reflected in our data as well.

Between March and May, our figures suggest hospitality workers aged between 31 and 40 are 46% more likely to seek debt consolidation than those in their 20s. When they contact us, stories about job losses are very common so it seems likely that coronavirus has harmed the job prospects of older workers within the industry..

WHAT CAN WE EXPECT? It’s hard to predict what will happen within a few months looking at coronavirus. It’s even debatable the effect the virus will have on our communities next year.

However, the hospitality industry faces a long road to recovery. If we’re fortunate, COVID-19 will be controlled and increasing numbers of customers will return to the hospitality sector. So far, it seems the UK is doing a good job containing the pandemic – fingers crossed it stays that way.

Hospitality Sector Must Commit To Customer Tracing Schemes Issue 19

CLH Digital

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“Safety of customers and staff is paramount and to not comply potentially puts us at risk of a spike and another lockdown. Nobody wants that, given the awful commercial impacts of the initial lockdown. We need to get this right at the first time of trying and that includes implementing test and trace initiatives to keep people safe.

UKHospitality has today reiterated the importance of hospitality businesses to play their part in supporting the test and trace schemes across the UK. The trade association’s recent member survey results showed that the vast majority of businesses (more than 9 out of ten) are taking appropriate measures to record customer visits but recent reports of venues flouting the requirements have prompted the trade body to remind operators of the crucial need to do so. UKH says that businesses must present a united front in showing team members, customers and Government that it is committed to providing safe spaces and supporting efforts to fight COVID-19.

“Tracing schemes are a great way to do that. Collecting and providing the information is vital to helping break the chain of transmission and controlling the virus. It takes very little time, it helps to save lives and it can help prevent further lockdowns. It also shows our team members and our customers that we are professional, proactive and caring.

UKHospitality Chief Executive Kate Nicholls said: “It is critical that pubs comply with the Government’s guidance on test and trace and our research shows the vast majority are doing so. Hospitality offers safe spaces for people to enjoy being with friends and family at the centre of our communities and high streets.

We have a real responsibility to keep our customers, our teams and our communities safe and well.

“The Government has afforded our sector valuable support and by showing that we can be relied upon, we can demonstrate our appreciation of their investment. We are an industry that prides itself in looking after people, so let’s show that we are proud to support public health objectives by recording customer visits.”

Accommodation Providers In Regional UK Locations Are Bouncing Back Faster Than Those In London As London stirs back to life, a new wave of job cuts at hotels indicates that many of the city’s accommodation businesses continue to reel from the fallout of the coronavirus.

According to the World Hotel Index by SiteMinder, the guest acquisition platform, booking momentum within the United Kingdom as a whole is currently at 64% of its 2019 levels, almost 11% above the global average, while momentum within London remains at just 33% YoY.

“The reality is that after locking down for some time earlier in the year, the call of the countryside or a coastal staycation has been strong for locals since accommodation businesses reopened on 4 July. Our recent research tells us that travellers today in many cases are seeking a return to nature, away from large crowds, and as a result, a location’s remoteness is now a key factor as they choose their accommodation,”

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According to the World Hotel Index, more than 9-in-10 people staying at UK properties in August are UK locals.

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CLH Digital

Issue 19

Rebuilding Trust with Our Customers and Colleagues

By Sally Prescott, Leadership Coach & Founder of Zest for Life In a post-Covid world, the trust we have with our guests, customers or clients is crucial. Trust is at the core of all relationships. It’s how you build customer loyalty. Without it, hospitality businesses are more likely to fail.

Building trust with your team is equally important.

Without it, how can they be confident returning to work and perform at their best?

As we emerge from lockdown, large sections of the general public will likely be slow to return to hospitality businesses for a number of reasons: Fear of a second peak of the virus Uncertainty about how social distancing will work Feeling uncomfortable in large groups of people.

It’s therefore critical that all hospitality businesses take careful steps to rebuild faith and trust.

record of delivering what we say we will - across customer service, colleague satisfaction, revenue/profit, and adherence to legislation.

CREATING A VALUES-LED CULTURE Our behaviours are born from our personal values or ‘how we do things around here’. Everyone has their own perspective on what’s right and wrong, which sometimes causes conflict and disagreement.

To avoid this, organisations can create a set of values - a summary of ‘how we do things in our business’. People that share your business values are more likely to become an employee, a customer, or associate with you on social media.

The ‘new normal’ is like starting out in a new life, where things are different to how they used to be. Customers and employees might feel anxiety, confusion, concern, frustration and a loss of confidence. Take time to talk through any concerns your team may have. If they are concerned in any way, this is likely to show in their behaviour. As hospitality professionals we can prepare and be considerate of these emotions, always keeping in mind our focus on rebuilding trust.

You are important. Be aware of your own thoughts and feelings. If you’re not calm, your team and customers will pick up on it. Customers don’t want to step into a business that’s oozing anxiety.

A values-led culture is a culture where people live and breathe the values, and change their behaviours to align with these. Creating this kind of culture requires commitment and discipline. It helps to build confidence and reassure people that they’re likely to be treated with respect at work. When employees feel this way, they can relax and focus on creating and exceptional customer experience.

THE REALITY

BUILDING A FRESH TRACK RECORD OF TRUST

Dealing with complaints may be tricky. Customers may not be as polite as usual due to their anxieties. Just remain calm and listen, behave aligned to the values-led culture you have created, and respect the customer’s wants and needs. Be open and honest with them about what you can deliver and how you plan to do this.

It’s crucial that the hospitality industry restores trust in society. The general public want and need to see that businesses are doing the right thing to ensure they are safe and cared for as human beings.

As you and your team are seen to be delivering on expectations, your reputation as a safe place to eat, drink, stay and socialise will grow. It takes time and patience to strike the right balance of behaviours and delivery, but you will see the resulting mutual trust grow and pass on to guests, customers, clients and suppliers.

HOW CAN WE REBUILD TRUST?

BE MINDFUL OF OTHER’S THOUGHTS AND In order to build trust, we must consider our behaviours and our track FEELINGS

Customers will return to your business with caution. Their trust will gradually be restored when they are welcomed by a confident, supportive and reassuring team, and can see that you’ve taken every possible step to adhere to legislation and ensure their personal safety.

Your challenge now is to take steps every day to make changes that begin to rebuild trust. Be patient and true to yourself and the culture of your business. Over time the results will show.

If every individual and team is calm and considerate, together we will deliver the results required for our customers, our teams, our businesses and the whole of the hospitality industry.

Tapping into Consumer Confidence Post Pandemic London Mayor Says Home Mike Iddon, Partner at Litmus Retail, discusses how the pandemic has levelled the playing field for single-site operators, who have been competing against the ‘discount economy’ driven by multi-site outlets for the past few years.

He looks at how operators can tap into consumer confidence and the solutions that will enable businesses to stabilise and thrive post-pandemic.

For single-site operators, the past few years have presented challenges from larger, multi-outlet operators who, given their size and power, flooded the market with not only sites but discount vouchers, making it the norm for consumers to dine out and receive money off. It simply wasn’t possible for single-site operators to compete with the steep discounts, without running the very real risk of barely breaking even; or worse, running at a loss.

However it seems even the multi-outlet operators aren’t safe from becoming casualties, and the pandemic – although an unprecedented situation – has shone a light on just how precariously many of the businesses within the sector were balancing. Just recently the likes of Pizza Express, Yo Sushi, Cafe Rouge and burger chain Byron have all announced site closures across their portfolio.

Ironically, the pandemic has led to a levelling of the playing field when it comes to discount vouchers with the government-backed Eat Out to Help Out scheme, meaning any outlet small or large can offer consumers 50% off Monday-Wednesday throughout August. The pandemic, although hitting the hospitality sector hard, has almost been a time that enabled the industry to press the reset button and start afresh.

It’s given operators the gift of a little time; to pause and look ahead to what the newly-shaped future will look like, and also take stock of how consumers are behaving in the post-pandemic environment. We believe the changes and measures being put in place to ensure the environments are Covid secure are here for the medium term at least.

The key for operators in building a stable and thriving business again will be in ensuring they harness consumer confidence. And this comes down to long-term planning. Not the implementation of quick-fix, short term solutions but well-planned, operational changes that will work not

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We’ve received enquiries from those within the sector who know what changes need to happen– but aren’t exactly sure how to execute them. It’s overwhelming and understandably there is concern around implementing measures – particularly for those who largely operate within an indoor setting. According to recent research by the Association of Leading Visitor Attractions (ALVA) indoor eateries fall into ‘high use, high anxiety’ areas – clearly showing changes need to be made to keep consumers feeling confident and willing to spend money.

But how can this be done? Well, communicating clearly with consumers the measures that are being put in place from the very outset will instil levels of confidence. Consumers are welcoming advanced booking and see it as a way of limiting capacity – this ‘pre-arrival’ communication indicates the business is in ‘control’ and provides reassurance around the question of eliminating crowded spaces, promotion of distancing and no queuing.

Furthermore, the ‘distanced customer service’ that tech solutions provide are emerging as the clear answer for when inside the establishment. We’re seeing many operators ask consumers to order their food via an app or website, which can even be done before they arrive, enabling operators to pre-prepare in a more precise way than they have been able to do before. Plus payment options can be integrated into the online system, so the whole process of viewing the menu, choosing the food and paying for the items can all be done virtually.

Many operators are also adapting their interior to offer a “click and collect” location, where consumers can collect their food items without any human-to-human contact and then either eat outdoors or indoors at their pre-booked table. Or in other cases, where the menu has been adapted to focus more on pre-packaged menu items, new refrigerated displays have been installed offering consumers the option to self-serve.

Ordering online via an app or website isn’t new. Delivered food services such as Deliveroo and JustEat have been popular choices long before the pandemic. But what we’re seeing now is more affordable tech options on the market, and a groundswell of support for singlesite, local outlets, resulting in even the smallest outlet being able to adapt and compete in the post-pandemic environment.

The next few months will be challenging. It’s clear the hospitality industry has been one of the worst hit throughout the pandemic. But there is a way forward; and it’s wrapped around getting under the skin of consumers and understanding what will make them feel confident in revisiting again and again.

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Working is a ‘BIG Problem’

Mayor of London Sadiq Khan has expressed concerns that empty offices in central London are causing a “big problem” for the economy, and admitted that small businesses were struggling with the dramatically reduced footfall as huge numbers of people continue to work from home.

With many small hospitality businesses experiencing difficulties due to lack of footfall mayor Khan urged large companies in particular to reconsider decisions to stay away.

“The key thing I think we need to understand is that if we all stay at home working it’s a big problem for central London,” Khan told LBC. “Many small businesses rely on your workers going to work, the café bars, the dry cleaners, the shoe repair shops and others.

“When I meet those not just in the culture industry and hospitality, small businesses they are struggling.

“Of course there’s a choice for you to make as a big employer. I love London because of its eco-system. I don’t want a hollowed-out London. In City Hall we have made sure we have got everything ready, we’ve used July and August to make City Hall safe.”

He added: “What I would say to other big employers is that we are doing what we can to make sure London is as safe as it can be.

“You have seen at TfL the enhanced cleaning regime we are doing, you have seen the testing we are doing, the hard work we’re doing to provide a record number of buses and tubes and other things in the context of a pandemic.”

Lockdown due to Covid-19 has cost London hospitality a staggering £2.3 billion between the months of March and June according to research from the Centre for Economics and Business Research (CEBR).

The study says: “Among the more profound impacts of the coronavirus pandemic has been the widespread shift towards homeworking, which has sucked the life out of many central locations.”

“We calculate that the coronavirus pandemic has resulted in £2.3 billion of spending in shops, pubs and eateries near London employment hubs being lost or displaced between March and June, as the city has lagged behind other regions for the number of people returning to workplaces.”

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Scientists Should Publish Their Evidence of Covid-19 Transmission In Pubs – "If It Exists" Wetherspoon chairman Tim Martin has called for the government to publish evidence of Covid-19 transmission in pubs.

Government policy in the four UK parliaments, and in the Republic of Ireland, is implicitly based on the assumption that there is a high level of Covid-19 transmission in pubs.

This approach by governments is obvious since pubs have been among the last to open, after the various lockdowns finished.

Pubs can be crowded, behaviour can be uninhibited and the general warmth and conviviality seem, on the surface, to offer a plausible basis for transmission of the virus.

Indeed, an outbreak of the virus in Aberdeen seems, for many people, to have reinforced the assumptions about the role played by pubs.

Professor Hugh Pennington, Emeritus Professor of Bacteriology at Aberdeen University, told Radio 5 Live on 6 August that there had “been an outbreak associated with pubs” and for “90% of cases, that was how they caught it”.

He said that “was not a surprise because this has happened in other countries…. there was a big one in New Zealand, for example”.

The professor also said that “the risk factor of going to a pub is you’re inside. That raises the likelihood of transmission. Maybe it’s hot and a bit steamy – helps the virus to get about”.

The professor added that “we know that one thing that really gets the virus going in terms of spread is heavy breathing….. Whether there was any sign of that involved….like singing and so on….I don’t know”.

The Professor’s categorical assertions indicate that he has strong scientific evidence to back his claims.

Nevertheless, with Covid 19 there is much uncertainty, and people with a high level of general scepticism, or scientific enquiry, will legitimately question these sorts of assumptions.

Yet in the month before lockdown, when infections were approaching their peak, according to Professor Simon Wood of Bristol University, there was no real evidence of outbreaks in Wetherspoon pubs, or among staff.

By lockdown on 20 March only five of our 43,000 staff had tested positive, even though they were work-

These observations do not amount to scientific evidence and we had no direct evidence at all from customers, but it appeared strange, given the seriousness of the pandemic and evidence of increasing positive tests, ICU admissions and fatalities.

Shortly after the UK’s lockdown, a German epidemiologist, interviewed by the BBC, said that there are a lot of things about the virus we don’t know.

However, it seems that the transmission of Covid-19 in schools, subject to common-sense caveats, is almost non-existent.

Where the virus is concerned, ‘nothing is but what is not’ as Shakespeare once said, in another context.

Since pubs have re-opened and the level of testing has dramatically increased, there has been a handful of individual cases of positive tests for the virus in our pubs but nothing, it appears, which could be described as an outbreak and there appears not to have been, up until now, a case of transmission from person to person among staff or from staff to customers- or vice versa.

Obviously, there is some uncertainty in making this sort of statement, since it’s probably impossible to be absolutely certain as to how a virus has been transmitted in an individual case, but most cases seem to be linked to contacts outside work.

Given the importance of the pub industry to its staff, customers and as a taxpayer to the Exchequer, it would be very useful if Professor Pennington could publish the basis of his assumptions, so that they could be thoroughly analysed and peer-reviewed.

It seems clear that there have been high levels of transmission in hospitals, care homes, abattoirs and certain production facilities.

Until now, the evidence surrounding pubs in the UK has really been based on supposition. The situation presents an excellent opportunity for a proper scientific investigation into an extremely important industry.

Given the time that has elapsed since the first outbreaks in the UK, there has been ample opportunity for this sort of analysis and it may well be that Professor Pennington and others are possessed of information that is not available to the public.

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.’

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Schools are perhaps another example of the Covid-19 paradox, since they are normally hotbeds of transmission for viruses, including coronaviruses like the common cold.

Users can now benefit from a free Panasonic rice cooker when they certain Panasonic microwaves via specialist supplier, Regale Microwave Ovens.

There are three other Panasonic ovens included in the promotion, but these qualifying for a FOC 7.2L Panasonic rice cooker. The ovens are the:-

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He couldn’t understand, for example, why there were no reported cases at that time within German hair salons, which appeared completely counterintuitive, given the close body contact, the high temperatures and humid atmosphere.

Regale Microwave Ovens is offering a free Panasonic rice cooker with every purchase of some of the brand’s microwave ovens.

All enquiries received by Regale will be passed to the nearest geographical dealer, and both units will be dispatched by Regale to the operators on the UK mainland with next day delivery, free of charge.

CLH Digital

ing in the busiest pubs in the UK, at the tail end of the winter, when the virus was rampant in the country.

Microwave Specialist Launches Its Biggest Ever Giveaway

One of the models where the giveaway applies is the Panasonic NE-1878, a 1,800W inverter-powered microwave designed to feature the benefits of an all metal door. With each purchase, companies can receive a free model SR-GA421 rice cooker, worth over £120, which will also come with 2kg of FOC Tilda rice inside.

Issue 19

(1:1) Gastronorm pans.

• Each of these ovens comes with a 7.2litre Panasonic (model SR-GA721) rice cooker, Free Of Charge. Each rice cooker comes with a complimentary 5kg of Tilda Basmati rice. Furthermore, Regale will deliver the equipment free to any UK mainland operator on the next working day.

Regale deputy MD Iain Phillips said: “Of course there are a few terms and conditions with this fantastic giveaway, the main one being that it is restricted to ‘whilst stocks last’, however we are hoping that we can run it from now to somewhere towards the end of August.”

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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.

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CLH Digital

Issue 19

Facts vs. Friction: What’s Brewing Up for the UK Pubs?

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

Chancellor’s “Eat out to help out scheme” has undoubtedly brought cheers to the ailing restaurant segment of the hospitality sector. Sudden rise in the number of people coming out of their fear to enjoy life was a soothing scene for the owners and operators of the restaurants. The scheme had a spill-over effect on the retail as well, where footfalls witnessed a sudden jump, retail hubs like high streets, shopping centres, malls etc. witnessed good surge in visitors, the percentage in late hours even doubled from the regular hours in initial days of the scheme’s initiation. The surge was more evident in smaller markets and towns where the footfalls were reported to rise in a range of 20-25 per cent.

“EAT OUT TO HELP OUT” A BOON FOR THE SECTOR If we talk about the hospitality, the scheme which offered 50 per cent discount, up to £10 per person, at participating venues during the month of August for eating or drinking soft drinks, has certainly been a big advantage, as they were offered even for the days between Monday and

Wednesday, which are typically the slowest days for the business. In the very first week, as per initial estimates, 10.5 million meals were claimed (as per HMRC data) under the scheme.

chances of infected droplets building up in the atmosphere. The latest case of Preston and Aberdeen, where lockdown restrictions were imposed again have been blamed on pubs.

The £500 million policy scheme which attracted over 83,000 establishments is undoubtedly supporting the hospitality sector in a big way, as around 2 million people employed in the sector were desperately looking for some way out of the desolation they were inflicted with the pandemic.

SHOULD ONE BLINDLY RELY ON THE FINDINGS? No doubt conversational exposure has probably been the most common method of transmitting coronavirus in the UK or anywhere else, and pubs are the place where people use to have a close conversation.

But can it be called the only or the major reason for the spread? An earlier study had stated that 1 min of loud-speaking generates at least 1,000 virion-containing droplet nuclei that remain airborne for more than 8 min if it is to be relied on, it’s not only pubs but several others who will fall into the purview of the probable spread point of the virus, then why to target the pubs and bars only? Wetherspoon boss Tim Martin has come openly against the top scientist, asking to share his evidence linking an Aberdeen coronavirus outbreak to customers in pubs.

WHAT’S BREWING UP FOR THE PUBS AND BARS? If the scheme turned out to be blessing for many, the flip side of the coin was that not all got benefited with it, while the scheme was also targeted to encourage people for coming out, takeaways were not included in it, on the same time bars and pubs that served food, to some extent had an improved footfall but not all were that fortunate.

In fact, the overall picture remains grim for the whole sector if some latest data need to be considered, sales in July for restaurants almost halved year-on-year, sales at Bar fell by even sharper 63 per cent, while the Pubs witnessed sales fall of around 45 per cent.

If this was not enough, Prime Minister Boris Johnson’s vow to force the closure of pubs, bars and restaurants and shops ahead of shutting the schools in case of severe local lockdowns, has definitely terrified the sector battered most by the pandemic. There are reasons to support PM’s voice, going by a recent finding, pubs are more prone to the spread of the virus with indoor pubs lacking proper ventilation, leading to higher

But the crux of the matter is that the concern of Covid-19 virus spreading through conversational droplets persists and it needs to be dealt with carefully by the sector because rumours are spreading faster than the virus. It’s not only the ventilation and social distancing measures which need to be taken care of but the contact tracing procedures, which should be adhered at all cost. To tackle the worst-case scenario, which could emerge in the form of second wave, takeaway delivery should be encouraged apart from sell to-go cocktails and keeping the outdoor patios open. People despite fears are flocking to the bars and pubs, which is a good sign for the industry, and all the persisting apprehension should be answered to build their trust.

Pubs Swifter To Open Up Again As Restaurants And London Lag Behind Fewer than two thirds (62%) of Britain’s licensed premises were trading again by the end of July following the lifting of COVID-19 lockdown restrictions. The pattern of reopening has also been uneven, with pubs ahead of restaurants and London lagging the rest of England, the new Market Recovery Monitor from CGA and AlixPartners reveals.

Scotland and Wales also trail the rest of the country, having been given the green light to start trading some time after the July 4 start date in England. Independent businesses have also been less likely to reopen than bigger companies, with 52% open at the end of July compared to 75% of group-managed sites.

Overall, 87% of food-led pubs and 84% of high street pubs have reopened. By contrast, just 56% of fullservice restaurants and 63% of casual dining restaurants have opened their doors, following moves by several large brands to permanently close sites or undergo Company Voluntary Arrangements (CVAs).

While more restaurants will have been incentivised to reopen by the government’s VAT cut and Eat Out To Help Out initiative in August, the Monitor’s data suggests that the COVID-19 pandemic may substantially reduce the size of Britain’s casual dining and restaurant market. Bars and sports and social clubs have also seen lower opening numbers.

The Market Recovery Monitor also highlights variations in the reopening of the eating and drinking-out sector from region to region, and significant challenges for London in particular. Nearly three quarters (73%) of sites are now open in the North East and South West of England, for example—12 percentage points more than in the capital (61%), where a steep fall in office workers and tourists has prompted many businesses to stay closed.

trading again by the end of July—62% of the pre-lockdown total.

“This new data makes it clear that hospitality’s road to recovery will be long,” said Karl Chessell, Business Unit Director for Food and Retail at CGA. “It is encouraging to see so many pubs back up and running soon after the end of lockdown, but that is in sharp contrast to the casual dining restaurant sector—especially in city centres, where footfall remains well below pre-COVID levels as shoppers, diners and drinkers opt to stay closer to home. The Eat Out To Help Out scheme and staycation trend will both hopefully encourage more city and town restaurants to return over August.

“However, much will now depend on consumer confidence and pandemic restrictions. The number one challenge for businesses is to respond to people’s concerns and demonstrate that they can have a safe and enjoyable experience when they go out to eat and drink. If they can achieve that, we can expect to see site and trading numbers increase over the summer and autumn.”

AlixPartners managing director Graeme Smith said: “With a little over a month since hospitality businesses were allowed to welcome back customers, these figures demonstrate that the shape of the recovery and site reopenings is not straightforward and dictated by many factors. While pubs are leading the charge, casual dining and restaurant operators are taking a much more cautious approach. Headlines over the past few weeks have been dominated by news of some of these businesses permanently shuttering sites or restructuring and our view is more of these processes will emerge in the coming period.

“It will be interesting to see over the next few weeks whether the Government’s change of advice in encouraging people back to the office results in greater commuter footfall in large cities, which might encourage operators with sites in those locations to reopen more quickly. The introduction of the ‘Eat Out to Help Out” initiative is also welcome and anecdotal evidence suggests it has had a positive impact on early week sales.

Ultimately, the saying ‘never let a good crisis go to waste’ holds true; it has been an accelerant to technology adoption and well capitalised businesses that are in a position to ride out this crisis may be able to make acquisitions at very keen prices and add value to their group.”

As many consumers continue to work from home and avoid public transport, London’s number of licensed premises trading is likely to remain far short of pre-lockdown totals for some time to come. In contrast, the South and South East has most licensed premises open.

Operating numbers are currently much lower in Scotland and Wales too at 59% and 34% respectively, where the sector’s reopening has lagged behind England. Across the whole of the British market, nearly 71,000 licensed premises out of a potential of almost 114,500 were

Reopen in Style with Simon Jersey

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The past four months has been hard for all businesses, but none more so than that of the hospitality industry. With 3.2 million workers within the sector , and a huge number of employees having been on furlough, the governments job retention scheme, businesses and staff have been waiting for the day when you can reopen your doors and start getting back to some form of normality.

Simon Jersey’s range of aprons serve as a perfect finishing touch to your hospitality uniform, whether you're kitting out staff for a bar, restaurant or catering service. Their aprons are made from durable fabric and come in an array of different styles, lengths and colours to suit your requirements.

Although life will not be quite the same as it was before lockdown, it has been encouraging to see your businesses adapting during these unprecedented times. Now that restrictions have started to ease across the country, we are seeing pubs, restaurants and bars implementing strict safety measures to keep your customers protected.

With a wide range of chefswear, Simon Jersey understands that busy kitchen workers need to keep cool and look smart during service. Comfort is key in hot kitchen environments, which is why they have designed a range of perfect culinary outfits that are practical and easy to care for.

But what about your staff? As with other businesses, Simon Jersey has had to adapt during lockdown to the needs of their customers. They have invested in Personal Protection Equipment (PPE), from face masks and visors, to gloves and disposable aprons, to ensure that their customers have the right equipment to reopen their businesses safely and without fear of cross-contamination.

CHEFSWEAR

FRONT OF HOUSE Simon Jersey offers a large variety of professional front of house uniforms for the hospitality industry. They have a stylish collection of suiting, blouses and shirts in various styles, patterns and colourways, so you are sure find uniforms to suit your business branding and to ensure a consistent appearance across your front of house team.

Equally, Simon Jersey believes that how your staff present themselves is just as crucial in setting reassurance for your customers’ visit, and importantly, how likely they are to return, which is critical for businesses in these times of uncertainty. If your staff look good, they feel good and have a sense of pride in their work – a stylish uniform tells the tale of a successful establishment.

Why not add a personal touch with embroidered logos or staff names which can really set your business apart and add a bespoke touch to your uniform? There’s no better way to promote your brand!

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With over 45 years’ experience, Simon Jersey have the knowledge, expertise and cutting-edge design to supply your business with a uniform that’s modern, stylish, fits perfectly, washes well and lasts.

Hospitality Sector See Sales Halved In First Month Back

Britain’s managed pub, restaurant and bar groups saw total July sales down 50.4% on the same month last year as the sector re-emerged after lockdown, latest data from the Coffer Peach Business Tracker show.

All parts of the market recorded trading well below July 2019 levels, but restaurants and bars and the London market struggled most, these new figures confirm.

While pub groups collectively saw total sales down 44.7% over the month, restaurant groups in the Tracker cohort were down 59.8% and bars down 63.3%. London trading was down 58.3% in July, with outside the M25 down 48.5%.

The figures are a reflection of the fact that reopening of sites has been gradual, and not all by any means are back in business, plus those that are open are in general trading at well below normal levels,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with The Coffer Group and RSM. They also paint a mixed picture, with pubs in general opening up more strongly than restaurants, and London which was hit earliest still struggling to gain traction.” added Chessell.

The Tracker figures show that overall 76% of the group-owned sites that were trading in February were open again by the end of July, but the contrast between pubs, bars and restaurants was stark. While 94% of managed pubs had reopened, just 62% of bars and only 36% of group-operated restaurants were back in business.

Even before lockdown the casual dining boom had stalled and a number of groups were closing sites and restructuring. The COVID crisis looks to have accelerated that trend, and it is unclear how many of those group-owned restaurants will eventually reopen, certainly under current ownership,” added Chessell.

Delivery accounted for 13.1% of sales among the casual dining groups in the Tracker cohort in July, up from 7.4% in March when the effects of COVID were first felt and 5.9% in February.

“The growth in delivery has been a marked feature of lockdown, and is likely to remain an important sales component for those food-led business that make it through,” he added.

Among the managed pub groups, drink sales performed slightly better than food, with sales down 41% compared to minus 48%.

“That may be about people wanting to get out of the house for a pint or social glass of wine in those early weeks after reopening. So it will be interesting to see the impact of the VAT cut on food and the Eat Out To Help Out initiative on not just food sales in pubs but whether it will give restaurants more impetus to reopen,” he said.

Mark Sheehan, managing director of Coffer Corporate Leisure, said: “Despite the fanfare over the

Issue 19

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July 4 reopening date for hospitality, in reality trade is recovering slowly. The restaurant sector, already under severe pressure pre-COVID has been decimated by the lockdown. The pub sector has proven to be more resilient as expected and is now bouncing back strongly in many areas.

The August numbers will be helped by more people returning to work, Eat Out to Help Out, and also habits starting to return to usual and so we will see a marked increase in certain areas. Central London, however, still lags the rest of the country.”

Paul Newman, head of leisure and hospitality at RSM, added: “Business interruption support from Government has been critical in saving the UK eating and drinking out sector. Nevertheless, July’s results lay bare the challenges that remain for operators. The return of consumer confidence is essential but this could take months. Key support including the rent moratorium and furlough scheme end in the autumn presenting a watershed moment for many. Urgent consideration should therefore be given to extending the Corporate Insolvency and Governance Act. The end of the Act brings the spectre of directors becoming personally liable for debts if they are found to be trading whilst insolvent from October 1. An extension would give pub and restaurant businesses more time to restructure their finances as sales begin to recover. The current Eat Out to Help Out scheme has given the sector some breathing space but more help is needed if jobs are to be saved.”

The July Tracker figures are the first monthly set of sales data released since March, when all pubs, bars and restaurants were closed down. Because reopening of the out-of-home market has been phased and gradual over July, with England reopening first, then Scotland and Wales, the Tracker has only collected total sales figures and not like-for-like for this month, but will resume like-for-like comparisons with August trading numbers.

Like-for-like performance has instead been captured on a weekly basis via the Tracker, and these figures have shown a steady increase in sales week-on-week among those sites able to open since lockdown was lifted and more sites have reopened.

These total sales figures for July give us a clear picture, however, of how far the market still has to go to get back to pre-COVID levels of sales and also highlights the areas that remain under severe pressure, especially as working from home continues and footfall in city centres, and in particular central London, remains well down,” said Chessell.

“The drop in sales across the market actually began in February, as COVID started to hit the headlines, and escalated in March, so that by the end of March the managed pub, bar and restaurant sector had already fallen into year on year decline, down 2.7% on the previous 12 months. At the end of July after three months of zero trade it was down 32.4% year-onyear.”

UKH Calls For Investigation Into Hospitality Energy Market UKHospitality has written to the Energy Minister Kwasi Kwarteng MP calling on the Government and Ofgem to investigate unfair practices in the energy market.

The trade body has been contacted by hospitality businesses with evidence that they are being unfairly targeted by energy firms.

UKHospitality Chief Executive Kate Nicholls said: “It appears that hospitality businesses are being singled-out by energy providers.

Prices being quoted are significantly higher for our sector than others and we are even seeing instances of businesses being asked to pay extortionate

deposits up-front. One of our members has been instructed to pay a £60,000 deposit for a singe site hotel.

“This behaviour would be wholly unacceptable at the best of times.

When it is happening while so many businesses are trying to recover from the COVID-19 crisis and while so many jobs are still on the line, it is totally beyond belief.

“The Government and Ofgem must investigate this immediately.

Our sector has already been hit the hardest of any. It can not afford to be unfairly squeezed like this right at the moment it is expected to play a role in the recovery of the economy.”

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

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How To Make The Most Of The Staycation Market 16

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By Helen Collingborn, Associate Director of the Foodservice & Hospitality division at Speed Communications (www.speedcommunications.com) UK staycations are having their moment in the sun – this is especially true in hotspots such as Cornwall with increased demand for ‘coast and country hotels’. It seems visitors can’t get enough of hotels in staycation destinations.

The pent-up demand from lockdown and challenges of travel abroad is giving hoteliers an opportunity to start to recoup lost venues from the last few months and could bring a £24bn boost to the economy. However, with restrictions meaning many can only open at reduced capacity and with pupils soon set to return to school, a drop off in stays is a dark looming shadow that can’t be ignored. While the Government’s quarantine policy is discouraging international visitors, attracting a domestic audience will be more crucial than ever.

What can be done to ensure that September isn’t a ghost town for hoteliers?

1. SHOUT ABOUT YOUR SAFETY MEASURES When consumers were asked whether they want the hospitality sector to prioritise their safety or their experience, the balance is weighted towards safety. 68% say they want to feel safe in a hospitality venue, no matter what COVID-19 procedures are put in place to achieve this.

Guests will immediately notice if cleaning isn’t up to scratch. Now

more than ever, housekeeping and front of house social distancing will be at the frontline – and it’s not enough to just have standards of cleanliness, the communication around this needs to be front and centre – pre arrival, during the stay and after.

2. OFFERS AND VALUE ADDS Consumers are feeling the pinch and will be on the lookout for a good deal. From loyalty programmes, promotions, bespoke packages or a discount in September for returning guests, consider what will resonate with your target customer and bring to life your hotel’s USP. For instance, if there are great roaming options near your hotel, consider offering family package for half term that includes bike hire, a packed lunch and maps of key points of interest.

3. LISTEN TO THE DATA Looking at data is a great way to inform your strategy but for the first time ever, looking at last year’s data and past performance will not be reflective.

There’s a whole load of data in Google Analytics that you can use to understand your current customer base at this moment in time – we recommend looking back over the last 3 months for any trends in website visits. For example, who is looking at what on your website and where are they from? Are particular pages seeing a high dwell time or are your customers taking a new journey through your website before booking? It may be possible that certain types of bookings are suddenly popular, which could be a cue for you to change some messaging in you advertising and comms.

nesters to ensure rooms are filled for September.

With this data, you can formulate a strategy, such as utilising digital campaigns to target locals within a certain mileage.

5. CREATIVE EVENTS TO ATTRACT GUESTS We’re seeing a lot of creativity with hotel businesses and this is acting as a catalyst for other brands to develop and grow their offer. During lockdown Whatley Manor unveiled the ‘Paradise Carriage’, a pop-up trailer offering food to go from Niall Keating, and Celtic Manor Resort launched ‘Celtic at Home’, offering online virtual events with their musicians and contactless takeaways.

Events and pop-ups can be a great way to not only create a buzz but also boost revenue, attract new customers and encourage repeat visits.

6. UNDERSTAND YOUR CUSTOMER Consumers are more likely to engage with your hotel if they feel the brand is something they can identify with. It goes without saying that researching your target audience and pinpointing their interests is vital – this doesn’t just mean looking at the latest trends, as these won’t always be in favour, but researching your audience’s values and common drivers of purchasing decisions. Social listening is an effective tool to use for this.

4. CONSIDER UNTAPPED CUSTOMER BASES

The competition within the industry is arguably the highest it has ever been and all brands need to look for opportunities to innovate.

Although there are some challenging times ahead, there are many opportunities to be had for those who keep one step ahead of competitors. By identifying marginal gains you can make now to stay ahead of the game will stand you in good stead for the coming months.

It’s also key to look at who you aren’t attracting. If the audience currently visiting is families, this will likely decrease when the school term starts. Therefore, now might be the team to target couples and empty

For more information on Speed and its expertise in helping tell food and hospitality brands tell their story, please visit: https://speedcommunications.com/sector/food-hospitality/

Hospitality Industry May Suffer If It Makes Changes Without Permission…

THE rush to make the most of the Eat Out Help Out scheme could land some hospitality outlets in trouble, a leading North East solicitor has warned.

Hotels, pubs, bars and restaurants are working hard to try and claw back some of the income they lost during lockdown, while also having to deal with the challenge of lower numbers of customers because of social distancing.

But according to commercial property lawyer, Ian Cowan, of Sunderland law firm Richard Reed, hospitality operators need to be aware that any changes they make to use outside spaces could have consequences.

“Some establishments have rushed to make changes in time for Eat Out Help Out, without considering all the regulations and long-term implications,” said Ian. “Landlords and tenants need to ensure arrangements are properly documented to avoid a number of pitfalls.”

Anyone operating a pub, bar or restaurant needs to ensure they have permission from the landowner before they put tables and chairs out-

side of their premises, according to Ian. “If the external area is owned by the same landlord, such as a car park or garden area, then the landlord may be willing to grant new rights which can be done by a licence or variation to the lease,” he said.

“If neighbouring land which would be suitable is owned by another landowner, then you will need to approach them to get the necessary permission either as a temporary licence or a permanent easement.”

To put seating out in a pedestrianised area or on a high street, café and restaurant owners would need to get permission from their local authority, along with ensuring that the sale of alcohol is covered by the correct license.

“The simplest and quickest approach is for the landowner to grant a temporary permission (known as a licence) to use space outside the premises,” said the solicitor.

“This will be personal to the current occupier and it will enable the landowner to end the arrangement on notice if the occupier breaches any of the terms of the agreement.”

This also gives the occupier the flexibility to see if the al fresco operation is going to work in the long term, without committing to it. If however the plan is for this to be an on-going operation, “the best approach is to vary the lease to add a new right to use an area outside the premises and make any other required changes.”

Mr Cowan said these new arrangements would also raise a number of other key issues for both landlords and tenants.

“Where rights are granted in a licence, the landowner will expect a licence fee (similar to the rent payable under a lease). Hospitality businesses are struggling with cashflow, so will probably request weekly or monthly payments.

“They may want to link the licence fee to their turnover, but this will make the drafting more complex and introduce more administrative work for the landlord and occupier.”

The solicitor believes that commercial property owners need to be “realistic” about what a struggling hospitality business can commit to and that “it may be better to allow use of external space with little or no additional payment than to be left with empty premises.”

Mr Cowan added that it was important that operators stick to social distancing measures and that the landlord might want to make this a condition of any short term licence.

“If changes have been implemented to take advantage of the summer sunshine and the ‘eat-out to help out’ scheme, then it’s important the tenant speak to a solicitor as soon as possible. They will make sure that all the important points are covered in the lease or licence along with a checklist of issues to think about.

“At the same time landlords also need to get legal advice about the implications for them about any changes that are made.

“Getting this right now will ensure that both landlords and tenants can avoid potential problems later.”

For further information, visit www.richardreed.co.uk

Strongbow Launches ‘Strongbow Nights’ to Help Pubs Following Reopening Strongbow has launched a new on trade campaign to support pubs during quieter midweek evening occasions following reopening. The new initiative ‘Strongbow Nights’ will provide thousands of operators with all the tools needed to promote and run a successful quiz and musical bingo night.

Available to existing HEINEKEN customers, ‘Strongbow Nights’ provides downloadable social media content, A2 posters, quiz sheets and bingo cards. What’s more, every week the quiz questions and musical bingo tracks will be updated so outlets can encourage repeat visits from customers.

The launch of ‘Strongbow Nights’ coincides with the Strongbow’s first ever multimillion-pound master brand campaign, ‘Refreshing the Nation’. Premiering this week, the 30” film pays homage to the Great British summer showcasing there is a Strongbow for everyone and every occasion, whatever the weather.

An emotional and uplifting look at what makes our summers so special, the advert shows an inviting and atmospheric pub scene with one the UK’s most exciting up-and-coming new bands, The Snuts performing their cover of The Lovin’ Spoonful’s Summer in the City. The ad was filmed pre-lockdown, beginning and ending in the great British pub, showcasing the fresh and modern rebrand of the range which includes

Strongbow has continued to transform the cider category, with its move last year to remove all artificial sweeteners, colours and flavours from all its ciders, calling on their years of cider expertise to ensure no difference to the taste or quality that consumers know and love3.

Strongbow Original, Strongbow Dark Fruit and Strongbow Cloudy Apple alongside off trade exclusives Strongbow Rosé and ultra-low alcohol variant Strongbow Dark Fruit 0.5%.

Rachel Holms, cider marketing director at HEINEKEN says: “Since the on trade reopened, we have seen really positive sales from the pubs that have already opened their doors. However, the familiar pattern of quieter early- to mid-week evening occasions means pubs will be working hard to encourage more customers to visit at these times.

Encouraging footfall and extending dwell time, while maintaining social distancing, will be key to increasing spend safely. So, that’s why we’ve launched ‘Strongbow Nights’, a bank of downloadable assets for operators to market and host fun and engaging quiz and bingo nights that increase footfall."

As a pioneer of mainstream cider and leader of the category, Strongbow Original is the UK’s most popular cider and sees 300,000 pints poured every day4. Strongbow Dark Fruit, the UK’s number two cider brand, accounts for 72% of the flavoured cider market5. The Dual Fount enables licensees to pour both Strongbow Original or Strongbow Cloudy Apple and Strongbow Dark Fruit from one fount for the first time; research shows stocking the two leading cider brands alongside one another has been proven to boost total cider category rate of sale by a staggering 21%6. Strongbow Cloudy Apple completes the range with its sweeter profile and is available from over 4,500 outlets nationwide7.

Following ‘Strongbow Nights’ the brand will continue to support pubs and assist in driving footfall by delivering Strongbow ‘Carnevil’ kits to 8,000 outlets for Halloween, typically the second largest occasion (after Christmas) for the on trade.

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Redundancies: What Businesses Need To Be Aware Of

By Tabytha Cunningham, Associate Solicitor, Paris Smith (www.parissmith.co.uk/coronavirus-advice/)

PART ONE: INDIVIDUAL CONSULTATION Making redundancies will, unfortunately, be the harsh reality for many employers due to the impact of Covid19. For those employers who, over the coming weeks and months, find themselves in the difficult position of having to making compulsory redundancies, it is crucial that they follow a fair process.

Key steps towards fair dismissals An employee who has two years continuous service with an employer will be able to bring a claim for unfair dismissal at the employment tribunal if they believe that they have been dismissed unfairly. There are certain key steps that employers must follow to make a redundancy dismissal fair:

STEP 1 The employer must identify the genuine redundancy situation. In law, there are three types of genuine redundancy, which are: 1. Business closure (closure of the business altogether) 2. Workplace closure (closure of one of several sites, or relocation to a new site) 3. Diminished requirements of the business for employees to do work of a particular kind First of all, the employer must be satisfied that there is a genuine redundancy situation in line with one or more of the above. Employers should be careful not to mix redundancy with other reasons for dismissal, such as an employee’s performance, absence or disciplinary record. Employers will need to explain to those employees affected why there is a redundancy situation and why this means their role is at risk of redundancy.

A business closure will usually be fairly easy to identify. Many employers will be facing the harsh reality that their business will not survive the pandemic. A workplace closure can cover both relocation of a workplace and a simple site closure. The more common redundancy situation is ‘ diminished requirements of the business for employees to do work of a particular kind’, and this can arise where the employer restructures their workforce.

Employers may decide over the coming weeks and months that, due to a downturn in work, they now require fewer employees to do the work.

Alternatively, there may be a similar amount of work but the employer requires less staff to do that work on the premise that it is seeking to make better use of its resources.

An employment tribunal will generally not interfere with the business decision to make the role redundant (unless it is alleged by the employee that there was a discriminatory motive behind the redundancy).

Therefore, the first step for employers is to identify the genuine reason for redundancy.

STEP 2 The employer must act reasonably and follow a fair process. A tribunal will consider whether the decision to dismiss an employee was within what is known as the range of reasonable responses available to that employer.

The key elements of a fair redundancy process include:

• Consultation Employers must warn and consult with their employees or their representative(s), about a proposed redundancy. Individual consultation with those at risk of redundancy is fundamental to a fair process. For consultation to be meaningful, it needs to happen at a formative stage with the employee’s comments and suggestions being taken on board and considered. This will mitigate the risk of an employee claiming the consultation process was a sham and the decision had already been made to dismiss them. The focus of this article is on individual consultation rather than collective consultation (which is necessary where the employer plans to dismiss 20 or more employees during a 90 day period).

A fair and balanced consultation process should allow the employee to comment, challenge, make suggestions and consider alternatives (if any) to redundancy. There are no prescribed timescales within which consultation should take place. However, a usual redundancy consultation process will involve two to three meetings with each employee as a minimum.

Employers should remember that the shorter the consultation, the more likely it is that its fairness may be called into question. It is good practice for employers to allow an employee to be accompanied to a consultation meeting by a colleague or trade union representative.

• Selection The employer must adopt a fair basis on which to select for redundancy.

An employer must identify an appropriate pool from which to select potentially redundant employees and must select against fair criteria. Where more than one job role is at risk of redundancy, the employer must consider the appropriate pool(s) of employees to be made redundant. Employers have flexibility in this regard but will need to apply their mind to the makeup of the pool. This should be carefully documented. Important things to consider with regards to the pool will be: o What type of work is ceasing or diminishing o The extent to which employees are doing similar work o The extent to which employees’ jobs are interchangeable Once the pool(s) have been established, the employer must then apply fair selection criteria to those in the pool(s). The criteria used should be objective and measurable. Employers need to be careful that the criteria used are not discriminatory (on the grounds of a protected characteristic)

or too subjective. This can lead to claims for discriminatory and unfair dismissal. In additional, the application of the selection criteria must also be done fairly. Employees should then be consulted with about their scores and given an opportunity to ask questions (which, if they have been scored the lowest, they will most likely have). This is an important part of the consultation process.

sentatives and are entitled to vote for as many candidates as there are representatives • So far as possible, voting should be in secret

The process of collective consultation Consultation must begin in good time and there are minimum time periods that apply depending on the number of the proposed redundancies:

• Alternative employment and alternatives to redundan• Where 100 or more redundancies are proposed, consultation must begin at cy least 45 days before the first dismissal takes effect Employers must consider suitable alternative employment. Alternatives to redundancy can include alternative vacancies in the company. An employer is under a duty to look for alternative employment within their organisation as part of a fair process. The search must be thorough but employers are not expected to create new roles. If an employee accepts an offer of alternative employment, it might be subject to a statutory trial period and any unreasonable refusal of an alternative role that has been offered to them could jeopardise an employee’s right to a statutory redundancy payment. This is a complex area and so I recommend specific advice is taken before employers make this argument.

• Appeal An employee who has been dismissed due to redundancy has a right to appeal their dismissal. An appeal hearing should be arranged and someone who is independent and ideally more senior to the dismissing officer should chair the hearing.

Fail to prepare…

Planning is vital for employers when undertaking a fair redundancy process. A well-planned redundancy process can reduce stress for both the employer and employee, and is likely to achieve a better outcome for all concerned. A disgruntled employee is more likely to consider issuing an employment tribunal claim if the process has been handled badly or rushed.

Rather, if the employer follows a fair, transparent, informative and balanced consultation process, this will go someway to mitigate the risk of an employee issuing tribunal claims.

PART TWO: COLLECTIVE CONSULTATION Collective Consultation – key steps The key steps employers must take to comply with the regulations set out in section 188 of Trade Union and Labour Relations (Consolidation) Act 1992 (“TULRCA”). TURLCA imposes the duty to collectively consult on employers. This can be a tricky process for employers to follow and careful planning will be imperative to achieve a fair, open and thorough process. The key steps and considerations for employers include the following:

When does the duty to collectively consult arise?

The duty to collectively consult arises where an employer is proposing to dismiss as redundant 20 or more employees at one establishment within a period of 90 days or less.

As previously mentioned, a key part of a fair process is consulting with affected employees with an open mind and before decisions have been made. Consultation must therefore begin while the proposals are still at a formative stage in order to avoid employees alleging the consultation was a sham.

It is also important to be aware that any voluntary redundancies should be taken into account by the employer when assessing if the duty to collectively consult has arisen, ie they cannot be discounted so as to avoid the obligation under TURLCA. Taking advice at an early stage in the process will enable employers to understand when the obligation arises and to put a clear plan in place.

With whom should an employer inform and consult?

The duty on employers is to inform and consult appropriate representatives of the affected employees (those affected by the proposed dismissals or by measures proposed to be taken in connection with the dismissals).

Employers must also consult individually with potentially redundant employees and cannot neglect to do so, even though they are collectively consulting.

The term ‘appropriate representatives’ covers three categories of representatives: • Representatives of a recognised trade union • Directly elected representatives, elected by employees affected by the redundancy proposal for the purpose of consultation on that proposal • A standing body of elected or appointed representatives not specifically elected for the purpose of redundancy consultation If a trade union is recognised by the employer then they must consult with the trade union representatives. If there is not a recognised trade union then the employer can decide whether to elect representatives specifically for the redundancy exercise, or whether to consult with an existing consultation body.

With regards to the election of employee representatives, statutory rules apply and employers will need to follow these carefully. In summary: • The employer must ensure that the election is fair • The employer must ensure there are sufficient representatives to represent the interests of all affected employees (taking into account the number of affected employees) • The employer should determine before the election the term of office of employee representatives • Only affected employees can be candidates for election as an employee representative and an employer cannot unreasonably exclude an employee from election • All affected employees on the date of the election can vote for employee repre-

• For fewer than 100 redundancies, the minimum period is 30 days Consultation begins with the provision of information on the proposals to representatives. The statutory scheme envisages two key stages: • The provision of written information to the representatives • Consultation on the proposed redundancies “with a view to reaching agreement” about certain matters While it is not necessary for employers and representatives to reach an agreement, an employer should aim to seek agreement rather than confirm that all decisions have been already made or that they will not be reviewed during consultation. Consultation should also involve consideration of how to avoid the dismissals or reducing the number of dismissals (where possible).

Notifying Business, Energy and Industrial Strategy (“BEIS”) – Form HR1 Where the duty to collectively consult exists, the employer must also notify BEIS of the proposed redundancies and failure to do so is a criminal offence. This is, therefore, a key step for employers. Notification to the Secretary of State must be in writing on a form HR1, and must include the identity of any employee representatives to be consulted and the date on which such consultation began. The notification must be copied to all of the employee representatives who are to be consulted.

When there are proposed redundancies of between 20-99 employees within a 90-day period, notification must be provided and received by the Secretary of State at least 30 days before the first dismissal takes effect.

When there are proposed redundancies of 100 employees or more within a 90-day period, notification must be received by the Secretary of State at least 45 days before the first dismissal.

What’s the risk of getting it wrong?

The risks are significant. Failure to comply with any of the rules on information or consultation, or on the election of representatives, can lead to a protective award being made by an employment tribunal. The maximum protective award is up to 90 days’ gross pay for each dismissed employee.

This is an expensive liability. In addition, employees could issue claims for unfair dismissal at the employment tribunal. Alongside this, employers could also face adverse press coverage that could damage their reputation.

SUMMARY If collective consultation is carried out properly by the employer, the risk of a successful unfair dismissal claim will be reduced (albeit not altogether).

Therefore, although the duty does pose additional obligations on employers, if the process is planned carefully, a positive outcome can be achieved in difficult circumstances.

Avoiding redundancies: part-time and zero hours contracts One option to avoid redundancies is to consider changing employee’s contracts to either part-time or zero hours while the crisis pans out.

From a legal point of view changing hours in this way would be a change to the employee’s contract. Employers should not simply impose these changes on employees, as do to so would risk significant claims such as constructive dismissal or breach of contract.

However, in this situation employees may be receptive to the idea of agreeing a temporary variation in their employment terms, for example an employee may agree to temporarily reduce their hours from five to three days a week with a corresponding drop in pay for a six month period.

The key for employers is to consider how to reassure the employees that the changes are temporary. This would normally include a clear end date, at which point their full hours would be reinstated unless agreed otherwise, and perhaps a mid-way review, to demonstrate that, if possible, the company will return employees to their normal hours sooner. This agreement can be recorded in writing, meaning the change is implemented by consent and the risk to the employer of claims is reduced.

Employers will usually need to explain the context of the proposed changes to the employees, so they understand the need to cut costs and the benefits to them of staying in the business. This would include whether the changes are being proposed in the context of a potential redundancy situation and also the company’s plans for recovery; this helps the employee understand that there is a good chance it will be business as usual at some point, and therefore there is a value to them in staying with the business longer term. This will be particularly important if the employer wishes the employee to reduce to zero hours, as this is a more significant change for the employee, who would then have no guarantee of pay. If agreement cannot be reached, changes to contracts can ultimately be implemented via a consultation process ending in dismissal and reengagement, however, the employer would need to show a genuine business need and that they had followed a fair process to avoid claims connected to this - and should not proceed with contractual variations without taking legal advice.

Employers that have been utilising the furlough scheme for employees now have the option of using ‘flexible furlough’, meaning that from July employees that have furloughed can be asked to work part-time hours and remain on furlough for their remaining hours. This new option offers increased flexibility for employers and another option to reduce hours while still retaining employees.

20

CLH Digital

Issue 19

Consumers’ Safety Fears Ease, But Expectations Rise Rigorous precautions are satisfying more people that it is safe to visit pubs, bars and restaurants—but returning guests are becoming more demanding as they settle into the ‘new normal’ of eating and drinking out.

Those are the top findings from the latest data for the ‘We Hear You’ survey, which was launched by CGA, Yumpingo and UKHospitality to gauge the opinions of consumers returning to hospitality after lockdown. Nine in ten (89%) have been satisfied with safety measures in the venue they visited, while two thirds (64%) of guests in the last two weeks say they have felt relaxed—a leap of 15 percentage points on the last fortnight’s figure (49%).

less tolerant of below-par experiences that they might have forgiven in the early days of reopening. Net Promoter Scores have dropped from an average of 78% in the first week of hospitality’s return to 63% in the fourth week. It is a warning that some repeat visitors are becoming harder to please as they step up their out-of-home eating and drinking.

Perhaps the most challenging demographic for operators to reach is older people, who have been more vulnerable to COVID-19. The We Hear You survey shows that Net Promoter Scores for 55+ year-olds are notably lower than the average, and this age group is more likely than most to feel that their experience has been affected by safety measures. They are also more inclined to feel that precautions are not communicated clearly enough.

The survey has signs that people who were previously hesitant about going out are now feeling confident enough to return. Two in five (40%) customers who completed the survey in the fourth full week since reopening (28 July to 3 August) said they were out in the sector for the first time since lockdown. More than a third (36%) were visiting their particular venue for the first time—suggesting that consumers are also growing more willing to try new places after their initial caution.

It is very encouraging to see that consumers’ nerves about eating and drinking out are easing, and that reflects the hard work that operators have done to demonstrate they are safe places to visit,” says Rachel Weller, CGA’s Head of Consumer Research and Marketing. “After an initial flurry of enthusiastic diners and drinkers we are now seeing a more hesitant wave of consumers stepping out, and businesses will need to stay extra vigilant on their precautions and communications. With expectations rising fast, it is going to need a very careful combination of safety, experience and value to steadily increase repeat visits and spend”

Safety remains front and centre of people’s minds, and four in five (79%) say they considered COVID-19 precautionary measures when choosing their venues. But there are also indications that consumers are becoming

Business & Landlords Call For Introduction Of Property Bounceback Grant Grant estimated to cost £1.75bn, yet it would save 375,000 jobs and generate savings to Government of almost £7bn in the first year alone The British Property Federation (BPF), British Retail Consortium (BRC), Revo, ukactive and UKHospitality have issued a joint call for the Government to introduce a Property Bounceback Grant to facilitate negotiations between landlords and tenants. This aims to solve the rent crisis looming over the retail, hospitality and leisure sectors and the wider property industry.

The trade bodies, which represent both landlords and tenants between them, have issued the call due to the scale of the rent crisis brought about by Coronavirus. This would see Government investing in the short term to support businesses and landlords whose premises had to close as a result of Coronavirus, for long term economic, employment and social gain.

Analysis commissioned by the five trade bodies found that if Government support covered 50% of unpaid rents across the retail, hospitality and leisure sectors for just six months, it would cost £1.75bn. However, the total return to the Treasury in terms of tax revenue from economic activity would be almost £7bn, and 375,000 jobs would be saved – a return on investment of almost 400%.

If rent support were extended to cover businesses that had already

reached rent payment agreements, the cost would rise to £4.7bn, with a total return of over £11bn to the UK economy, preventing the loss of over 630,000 jobs.

Enforced business closures have left many businesses with no revenue and no means of paying rent. For some firms, that debt level is now insurmountable. Without financial support from the Government, both tenants and landlords face the very real risk of business failure, hundreds of thousands of job losses, and long-lasting damage to high streets across the UK. The trade bodies are proposing the introduction of a Property Bounceback Grant which would have the following features: • Government grants of up to 50% of rent and service charges between March and September • Grants would be conditional on agreement by the landlord and tenant to account for the remaining 50% of the rent and service charges through the Government’s Code of Practice.

• Eligibility for businesses in hospitality, leisure and retail – all sectors that have been disproportionately hit by the crisis and have already seen increasing rates of administration and redundancies • Focused on those businesses that were closed for the longest and unable to generate revenue

In a joint statement the trade bodies said: “Many retail, leisure and hospitality businesses across the UK have been closed for months. Even where they have reopened, footfall remains down significantly on pre-coronavirus levels. Similarly, landlords have been walking a tightrope to support their customers and protect the pensions and savings of millions of people invested in commercial property across the country.

“Many landlords and tenants are working collaboratively to agree new payment plans, but there remains a significant proportion of rent unpaid. Many businesses will never be able to pay this debt and many landlords cannot afford to sustain losses of this scale. Government must step in and provide rent support, otherwise we will see more businesses closed, more jobs gone and more high streets devastated.

“Without urgent action on rents, many otherwise viable businesses are, through no fault of their own, at imminent risk of failure. Where both landlord and tenant are able to cover at least 50% of the rent owed, and are able to demonstrate they are working together as economic partners, government should have the confidence to invest in these businesses’ futures and prevent the needless loss of hundreds of thousands of jobs.”

Petition To Reverse Tax Rise For Small Independent Breweries Receives Over 7,000 Signatures In 24 Hours their call on Government to back British beer by halting the tax rises.

A petition launched yesterday, which calls on the Government to reverse the proposed tax rise for small independent breweries, has received over 7,000 signatures in its first 24 hours.

James Calder, SIBA Chief Executive, says the organisation welcomes the Government’s proposals to make it easier for businesses to grow but that this cannot come at the expense of smaller breweries who have been amongst the hardest hit during Coronavirus, having been unable to apply for much of the Government support offered to the hospitality industry.

The Treasury announced changes to Small Breweries’ Relief (SBR), the progressive tax system that revolutionised UK brewing, which will reduce the 50% duty relief threshold from 5,000hl to 2,100hl. Small breweries will have to pay more duty, whilst larger breweries could pay the same or less.

“Independent breweries have been left high and dry by the Government during Coronavirus, so to hit them now with a proposed tax rise will be devastating. During lockdown small brewers have seen beer sales drop by on average 80%, and just as they are taking their first steps back into normality the news of a proposed Tax Hike has caused a huge rift in the industry.

At the time of going to press (9am, 11th August) the petition had gained over 7,000* signatures from concerned members of the public and those in the beer and brewing industry who will be effected by the proposed changes.

A Grassroots Campaign has Begun Jack Hobday, one of the founders of Anspach & Hobday Brewery in Bermondsey, is the man behind the petition which is being backed by industry body the Society of Independent Brewers.

“This is a big threat to small breweries across the country. Our small brewers have created better competition, consumer choice, jobs, local investment and strengthened local communities. Please support us in reversing the proposed tax rises that could put hundreds of small breweries out of business!”

Small Breweries’ Relief is largely credited with the upsurge in small independent breweries over the last 20 years and creating such a diverse and successful British brewing industry. Consumer choice and quality when it comes to beer has never been as high, but the proposed changes could seriously damage the industry.

“The government has announced plans to change Small Brewers Relief

on Duty (SBR) They have not yet released the details of these changes but they have made clear this change would entail some of the smallest breweries, including A&H, paying more duty. We are petitioning to reverse the proposed changes so that our brewery, and many others, can benefit from the certainty of SBR and not face another financial threat after we have managed through the COVID-19 crisis. The last thing small brewers need at this time is the uncertainty caused by these proposed changes.” Jack added.

Independent brewing trade body champion the cause Brewing industry body the Society of Independent Brewers, who represent around 750 independent craft breweries across the UK including Anspach & Hobday, have given the petition their full backing as part of

For some breweries the rising tax bill could force them into closure and for many others it will stifle growth, as breweries delay growth in order to remain small to stay below the level at which beer tax starts to rise. It’s a huge own-goal by a Government aiming to kickstart our economy, stimulate growth, and get local businesses thriving.

The fact that the Government has signalled tax rises for small brewers, but not telling us by how much is further adding to the uncertainty, worry and anger. We need the Government to reverse the decision, or publish the details of their proposals so we know who are the winners and losers, and by how much.” James Calder, SIBA Chief Executive.

The petition is gaining momentum quickly and once it reaches 10,000 signatures will require a Government response, and at 100,000 signatures will be considered for debate in Parliament. *To sign the petition or view the current numbers visit: https://petition.parliament.uk/petitions/334066

22

CLH Digital

Issue 19

UKInbound Calls For Government Support As Business Barometer Reveals Funding Shortfalls A Tourism Resilience Fund to help businesses that are wholly reliant on international visitors to survive until the anticipated return of the market in Spring 2021

UKinbound’s latest Business Barometer results have indicated that the recent Government stimulus, designed to help businesses and the economy, falls short and won’t help a significant number of valuable companies in the inbound tourism industry that are in a critical state.

Guidance on rate relief and grants should be amended to include tour operators and DMCs

Over half (52%) of businesses stated that the Government’s VAT reduction would not be beneficial to them, with just one in five stating the policy would positively impact on business.

Extension of the Coronavirus Job Retention Scheme through to March 2021

When questioned on the merits of the Job Retention Bonus, nearly two-thirds of businesses stated they hoped to be eligible, however one in 10 companies said that they don’t expect to bring anyone back from furlough.

National insurance and corporation tax holidays for these businessesuntil the market recovers CEO Joss Croft commented, “Our latest Business Barometer results further confirm that many inbound tourism businesses are in critical need of specific support, and that the Government’s ‘one size fits all approach’ leaves many out in the cold.

Confidence levels about the impending 12 months also sit at a nearrecord low, with just 13% of respondents stating they are confident about bookings/visitor revenue/customer orders in the next year.

“Our members are hopeful that the international market will return from Spring 2021, but this leaves a gaping hole in business finances until then, and although the VAT cut and Job Retention Bonus is welcome, they alone will not help previously profitable inbound tourism businesses stay afloat.

The survey also asked members about their bookings/visitor number/customer orders in Q2 2020, with 96% confirming they were down on the same period last year, by an average of 92%.

Just last month, the Association expressed grave concerns that its tour operator and destination management company (DMC) members will need to make around 10,000 job cuts, and over half will fail within the next six months, if the Government does not intervene.

UKinbound asked Government for immediate support for the inbound industry, a call it is urgently renewing in light of the latest Business Barometer results, requesting:

“We implore Government to act swiftly with measures that will positively impact businesses and save jobs, such as the introduction of a Tourism Resilience Fund, amending rate and grant relief so it’s accessible to tour operators and DMCs, and introducing a national insurance and corporation tax holiday.

“Inbound tourism was worth over £28 billion to the UK economy in 2019, and is vital to our long term economic recovery, a successful Brexit and the Government’s ambitions for a truly global Britain.”

No US Tariff On Beer A Welcome Relief For Britain’s Brewers Decision by US, a market worth £107 million to British brewers, will aid British beer’s recovery from COVID-19

The British Beer & Pub Association, the leading trade association representing brewers and pubs in the UK, has today welcomed the decision from the US not to place tariffs on beer imported from the UK. The US Trade Representative (USTR) was considering revising the retaliatory tariffs it has placed on various goods imported from EU countries to include beer made from malt. Last night it was announced that while tariffs will remain on other products such as Scotch Whisky, beer will continue to be excluded.

The British Beer & Pub Association said the outcome was a welcome

relief for British brewers who are looking to recover their businesses following the COVID-19 lockdown, and is a positive move for the future of trade for the sector with the US. Currently, more British beer is sent to the USA than to all of the non-EU nations combined. The USA is also the single biggest market for British brewers worth £107m alone.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The decision by the US not to put tariffs on beer is a welcome relief for Britain’s brewers. Our world class brewers send more beer to the USA than to all the non-EU nations combined, worth £107 million

alone.

“Due to the fallout they are facing from the COVID-19 lockdown and the impact it has had on domestic sales of beer, exports like those to the US will be crucial for Britain’s brewers as they start to recover their trade.

“This is a positive signal of intent from the US for a good future trading relationship with UK brewers, enabling further growth for them in the US market.

“We would like to thank the Department for International Trade for conveying the concerns of our sector to the US Trade Representative, who clearly listened to them.”

Take a Fresh Look at the UK’s Best-Selling Pork Snacks pack had the highest purchase intent of any pack in the consumer research and promises to become a top-seller. Pack sizes and RRP: 65g RRP £1.49 / 40g RRP £1

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

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

Matt Smith, Marketing Director for Tayto Group (who own the top three pork snacks brands) says: “Pork snacks have seen a resurgence and are growing almost three times faster than the market2.

Undoubtedly some of this growth has been due to lockdown, as people have looked to ‘take that pub taste home’, but we have uncovered some longer term consumer attitudes during our two years of extensive research that has guided our range refresh.”

Smith continues, “Our research has exploded a number of myths about pork scratchings. Firstly, whilst pork scratchings are inextricably linked to the pub in consumers’ minds, less than a third buy or consume pork snacks in licensed venues with over half buying in supermarkets and over 20% in convenience stores3.

The historical link to pubs does however point to a clear merchandising principle - with 83% of pork snacks being consumed with a drink4, hanging a clipstrip of pork scratchings next to BWS will capture incremental sales. Scratchings are a ‘must-stock’ item as pork consumers really love the unique taste of scratchings and 19% of consumers will not buy another product if a pork snack isn’t available5. Another interesting insight

was that pork snacks are not just eaten by men - 44% are consumed by women6.”

Based on this consumer research, Tayto have focused on modernising the range to ensure it remains relevant to both existing and new consumers whilst preserving the proven, time-honoured taste and craft so beloved by generations. The new pack designs have broader appeal and the range includes new products and formats but is underpinned by award-winning recipes and traditional cooking methods using the finest ingredients and signature seasonings. Matt explains, “This refresh ensures that these uniquely British snacks appeal as much to the younger consumers entering the pork snacks market as they do to our loyal consumers who have been life-long scratchings fans. Our research showed that the updated designs perform strongly with all groups, delivering increased purchase intent across the range and promising a sales boost for retailers.”

Producing mouth-watering scratchings since 1960, Mr Porky is No. 1 brand, with a 44% share7 and is going from strength to strength, growing at 5.1% YoY7. The new Mr Porky range now comprises of three products:

‘Mr Porky Hand Cooked Scratchings’ - A NEW PRODUCT With a delicious Great Taste 2 Star award-winning recipe, this new, premium product is hand cooked in small batches to be the ultimate pork scratching! This

‘Crispy Strips’ - THE LIGHTER PRODUCT WITH UPDATED PACKAGING. This Great Taste award-winning pork snack has a lighter bite designed to attract new, younger consumers and create new pork snacking occasions. Pork scratchings tend to be consumed in the evening, especially at the weekend, so this lighter eat opens up daytime and on-the-go snacking without compromising on the crunch and taste of a scratching. Pack size and RRP: 35g RRP £1 Tayto also boasts another Great Taste 2 Star award winning brand - Midland Snacks - which is delivering outstanding growth at +28% YoY8 . The pinnacle of the traditional scratching, this is ultimate pub snack and is Tayto’s best-selling pubcard! These finest quality, traditional pork scratchings are hand cooked to taste as good as they look - with a traditional crunch and flavour that creates that special pub feeling which has stood the test of time. The updated packaging retains a traditional look that showcases this much-loved, artisanal British delicacy.

For those looking for a lighter alternative to a traditional scratching, Tayto’s The Real Pork Co. offers consumers and retailers the opportunity to widen their meat snacking repertoire. By double-cooking the finest rind - by hand - in small batches, The Real Pork Co. has created snacks with all the taste of a scratching but with a lighter texture. Crunch is the lightest eat – a delightfully airy pork puff. Crackling is a modern twist

on a scratching but with a lighter, bubbly texture opening up pork snacking to those who are looking for an alternative to a traditional scratching. Both are smothered in a mouth-watering seasoning with no nasties (free from artificial flavours, colours, MSG and gluten).

The new-look, premium packaging has been specifically designed to target younger, more affluent consumers who are looking to expand their snacking horizons.

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

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

The packs may look different, but the terrific taste and quality aren’t changing – that unique taste can be passed on to generations to come!

Sources: 1. IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | 67% brand share | MAT to 170520 2. IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | Pork Snacks +7.1% vs CSP +2.6% YoY | MAT to 170520 3. Norstat | Online panel | 4,009 pork snacks occasions | Venue bought or eaten | 29.5% Licensed, 51.2% Supermarket or superstore, 21.7% Convenience store | Jan 20 4. Norstat | Online panel | 4,009 pork snacks occasions | 83.1% consumed with a drink | Jan 20 5. Norstat | Online panel | 4,009 pork snacks occasions | Shoppers in Supermarkets, Convenience, P&T, Discount stores | Jan 20 6. Norstat | Online panel | 4,009 pork snacks occasions | 43.6% female | Jan 20 7. IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | MAT to 170520 |44.4% brand share 8. IRI Market Place | Total GB | Total pork Snacks | Value | MAT to 17 May 20

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Merchandising Tip Snack sales increase by up to 80% when they are made more visible4 so stock our best-selling pubcard.

24

CLH Digital

Issue 19

Eight Ways To Save Money Behind The Scenes With Britain’s pub and bar industry still riding out the Coronavirus pandemic, it’s natural that landlords and bar managers will be looking at ways to ensure they can operate as efficiently as possible when they open again.

Trouble-shooting some classic money wasting areas behind the scenes can ensure that you can run your cellar efficiently and smoothly, and make some meaty long-term cost savings when your establishment opens back up for business on July 4th.

Jeff Singer from Beer Piper talks us through eight ways you can save money behind the scenes...

1. KEEP YOUR COOLERS MAINTAINED Coolers are an integral part of the cellar, but - if not properly maintained - the heat produced by these machines can increase your running costs substantially.

Firstly if you have the space, move all remote coolers (and any other cooling or refrigeration units) outside the beer cellar as they emit heat from their condenser systems. Did you know that a freezer located in your beer cellar can increase your cellar cooling costs by over £100 a year?

Additionally, ensure they are situated away from other equipment and kept clean. When a remote cooler is installed it should be sited with plenty of space around it. The space is there for a reason - to enable air to circulate around the unit. Half covering the grills on the side means half the cooling capacity!

Additionally, always keep the cooling grills on the outside of your units free from dust and dirt. A single typical remote cooler costs approximately £500 a year to run, so it’s crucial they are kept in good condition and run properly or they could end up costing you more.

2. CHECK YOUR FANS Your cellar cooling system should always be turned on and the cellar fan should run continuously, but this can be quite costly as typical running costs for an average pub are around £1,500 a year.

Most systems remove the heat in the cellar to a fan outside the cellar (usually on an outside wall). The grill on these often can also become blocked due to lack of maintenance.

To avoid costly replacements or increased running costs, it is advisable that you periodically check that the fan blades and grills on both your

indoor and outdoor units are clean and not blocked, as blocked grills can increase running costs by up to 40%.

3. GIVE YOUR REFRIGERATION SYSTEMS THE ONCE-OVER Checking that your refrigeration equipment is working as efficiently as possible is a sensible move.

Make sure that all of the pipe work circuits are kept as short as possible and that the condensing unit is in a well-ventilated location. Try to place cooling system temperature sensors at barrel height and away from the evaporator.

Set cooling system controls to the recommended cellar temperature, usually between 11°C and 13°C. Use a thermometer to regularly check that this temperature is maintained, as overcooling the cellar by as little as 1°C can increase cellar energy costs by up to 10%.

Regularly clean evaporators and heat rejection coils to allow free airflow - that way they’ll run more economically. Lastly, ensure the equipment is properly and regularly maintained by a professional so that it operates efficiently.

4. INSULATE To ensure your cellar works well, and all equipment works efficiently, consider your insulation needs.

You may need to install thermal insulation PVC strip curtains and draught stripping. If heating pipes have to pass through cellars, the pipes and fittings should all be insulated and draught stripping should be applied in places where pipes pass through walls. Additionally, beer cellar doors and hatches should also be draught-proofed and insulated.

5. SHUT THE DOOR! If cellar doors are left open, cold air escapes and warm air enters. This can cause excess frost on the evaporators that the defrost mechanisms cannot cope with, and if this happens, manual defrosts may be required which involves switching machinery off for 24 hours.

Keep your cellar doors closed as much as possible and - in larger cellars that also store your bottle stocks - separate the keg/cask beers from the packaged beers, spirits and minerals (providing the indoor unit is on the draught beer side of the cellar) with a PVC door strip curtain, as this will reduce the size of the cubic space to be chilled.

6. CONSIDER SOME EASY WINS FOR HEAT REDUCTION To further reduce heat in the cellar, try to locate any heat-producing equipment (such as line python coolers for beer and soft drinks, cooling cabinets and icemakers) outside the cellar in a well-ventilated area.

Lastly, replace standard tungsten bulbs with LED or fluorescent strip light-

ing, and turn off lighting whenever you can to avoid excess heat production.

7. REDUCE YOUR BEER WASTE It may sound like something that wouldn’t particularly contribute to behind the scenes cost savings, but installing high tech, automated beer line cleaning systems instead of cleaning lines manually will save you a lot of money, a lot of time (or staff hours!) and - more importantly for cost saving - will reduce waste.

A recent study by Beer Piper found that the average pub wastes 20 pints a week with inefficient line cleaning, costing them £74 - and 40 million pints are thrown away each year needlessly - a collective cost of £147 MILLION. With this in mind, one of the most distinctive features of Beer Piper’s market-leading wet wash beer line cleaning systems is the Dispense Line Beer function, which gives landlords and bar managers the option of saving much of the valuable beer that - until now - simply gets poured down the drain when doing manual line cleans.

The actual savings to be made will naturally depend on the number of lines and the length of the beer line from cellar to bar. However, if you calculate how much beer you currently pull-off and throw away when cleaning your beer lines via the traditional manual method, Beer Piper systems save landlords and bar managers up to at least 75% of by selling it rather than throwing it down the drain. Some of Beer Piper’s customers even claim to save 100% of their beer.

The Marine Boathouse in Skegness, Lincs, installed the Beer Piper BP4 system in their seaside pub after many years of using traditional line cleaning methods. With the main bar hosting 24 lines, cleaning the lines manually used to take staff members a long time. Even more staggering, the owner estimates that installing the system saved them £5,000 in the first quarter and waste dropped by 75%.

On top of all the savings made regarding beer waste, clean beer lines mean that you’ll pull a good pint every time, ensuring that your punters come back for more.

8. USE TECHNOLOGY TO KEEP TRACK It can take some getting used to, but utilising tech can be hugely beneficial to running your establishment.

Beer Piper systems use cloud-based tech and a mobile app, which allows landlords, business owners and bar managers to track and report in real time, making line cleaning easy, accurate and super quick. The system logs when the lines are cleaned and by who, and the data can be accessed straight away using a smartphone or tablet.

The tech enables hospitality managers to deliver increased reportability and trackability, helping them to save money and waste

Premium Beers & Lagers - “Moving Upmarket” Issue 19

suggests that consumers are now looking for brands with a story to tell, as well as quality ingredients and a more premium beer when in their local.

Interestingly, brands with unique brewing processes are becoming increasingly popular, with 84% of beer drinkers stating they would opt for a beer brewed using the unique first press process over traditional brewing methods.

John Clements, head of commercial marketing at Marston’s on behalf of Kirin Ichiban commented: “The results of the survey highlight that consumers are trading up, drinking better not more, and looking for quality ingredients; they also, interestingly, compliment the industry trend around the rise of craft beer.

•

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

It’s no secret that lockdown has had a devastating effect on on-trade sales. Beer sales in the on-trade have dropped to a 20 year low. However, the good news is the British public has not lost its appetite for beers!

Apparently, beer became the drink of lockdown, with global data and insight company Nielsen revealing that in the week ending May 30 2020, which covered the bank holiday weekend, sales for beer rocketed to £167 million, surpassing all weekly sales figures recorded in the last three years.

Though the standard lager offerings remain in stable growth (+£164 million) Nielsen data also revealed that consumers have been trading up to more premium lager brands during the lockdown period. Premium beer sales are growing at a much faster rate (+£452 million) which suggests that consumers have been treating themselves during lockdown to more expensive brands.

Gemma Cooper, Senior Client Business Partner at Nielsen, said: “With an average of 46% of all alcohol spend typically going towards on-trade retailers such as pubs and restaurants, many consumers have shifted some of this spend to supermarkets during the lockdown period.

She added: “Beer has unequivocally been the drink of lockdown, and UK consumers have also enjoyed exploring beyond their usual brands and opting for more premium options. Now that many pubs and restaurants have reopened, it will be interesting to see how consumers’ alcohol spending adapts.

One has to bear in mind that consumers had no option but to purchase off trade since the on trade was closed!

The good news is that the Brits “thirst for beer” is a strong as ever. Insight and data experts CGA revealed in the Drinks Recovery Tracker m beer sales have outperformed other categories since lockdown—perhaps because consumers are opting for draught drinks after being limited to off-trade cans and bottles for several months.

As consumers “trade-up” what do you say if someone comes into your bar and ask you the difference between craft and premium beers?

And the answer is not marketing!

Defining the difference can be a difficult task, subjective and a matter of personal experience. In simple terms a craft beer can be defined as a beer made in a traditional or non-mechanised way SAY THAT by a small brewery. As BAD GLASSWARE Company’s Head Brewer, Paul IS IMPORTANT Holden-Ridgway explains “Craft WHEN Beer is individually brewed batches DRINKING of beer - all made with the finest of IN A PUB ingredients, care, skill and knowledge of the process. Experimenting with different styles allows craft brewers like us to be versatile in style and means we can be free-thinking and innovative.

It also gives us the ability to change and improve as we go.”

7/10

Premium beers however are different, and again defining premium beers can be rather contentious. When it

comes to premium beers, they are defined on their alcohol content premium lagers being above 4.5 ABV and premium ales above 4.2 ABV. In the minds of the consumer the word premium will always elicit something that bit different, something set aside from mainstream “something particularly of value or importance”.

59% OF ALE

DRINKERS “Premiumisation” has cemented HIGHLIGHT itself in the on trade significantly in RANGE recent years with the visibility of OF DRINKS premium brands growing markedly.

AS A Premium lagers in particular have FACTOR WHEN been embraced, with an upgrade CHOOSING from that easy drinking pale yellow WHERE TO bubbly beer to speciality lagers that VISIT hit the right notes and is everything that ingratiated us Brits to that golden beer in the first place. Only, premium beers/lagers are much better

In recent years premium beers/lagers have consistently outperforming in the market generally, and has led to the emergence of several product/category offerings that derive success from provenance and brand heritage.

In fact, one in three consumers are now choosing premium global beers when drinking out, according to findings from premium Japanese beer brand, Kirin Ichiban.

The news followed a nationwide survey by the brand in 2018 of 2,000 respondents, which set out to identify how the UK’s beer drinking behaviour has changed. It also explored which traits are important to consumers before making purchase decisions.

The report revealed a rise in popularity for premiumisation across the industry, with consumers now demanding more from luxury through to artisan products.

The survey revealed that the beer sector is no different with drinkers on the lookout for a premium drink that offers purity (87%) with men and women aged between 30-44 finding ‘purity’ to be the most appealing quality in beer, and 47% of drinkers believing a ‘pure’ beer would be better tasting.

The survey also revealed some regional differences, with consumers in the South East finding ‘purity’ the most appealing trait. Whilst in the North, one in five admitted that they enjoy a global beer over a traditional lager.

The results also revealed that an astounding 79% of respondents regarded philosophy and brand heritage as very important when choosing a beer, and are after a beer that only uses the finest ingredients (49%). This

“Craft beer has truly opened the doors for other beers, it has made consumers more interested in brewing methods, quality ingredients and in turn made them more willing to pay a premium for quality drinks. Whilst there is an increasing demand to see new kids on the block, consumers are savvier than ever and seem to be looking for brands with integrity, global influences and unique brewing processes, as well as brands with a story to tell.”

“Purity is a key trait when choosing beers and so operators should consider swapping traditional taps for more premium global beers as consumers are looking to be more adventurous than ever.”

A nationwide consumer research study by Camden Town Brewery on the rising consumer appetite for premium lager options, and a desire for quality and provenance confirmed :

CRAFT BEER ACCOUNTS FOR

33%

OF TOTAL ALE MARKET VALUE

• Half of British lager drinkers (49%) claim that the provenance of a lager brand is important to them when picking a drink • Quality (83%) and taste (95%) over cost (77%) are the most important factors for lager drinkers when choosing a brand • Three quarters of British lager drinkers are fans of premium lager, with 70% claiming to have consumed premium lager brands (including Camden Town Brewery) within the last six months • When looking for a good quality lager, almost two thirds of British lager drinkers (58%) would go for a premium brand like over the widely available and mainstream options • Quality (ingredients, packaging, etc) is key for most millennials when it comes to lager with 85% of 25-34 year olds ranking quality as an important factor versus 74% of 18-24 year olds • Premium lager continues to convert consumers with 70% of 25-34-year-old consumers claiming to have consumed the product within the last 3 months, more so than any other age bracket • Over half of British lager drinkers (59%) say the quality of their lager is more important to them now then it was 5 years ago • Optimism for the category remains high within this demographic with 83% of 18-35 year olds surveyed claiming that they anticipate the popularity of premium lager will continue to grow over the coming five years Continental premium lager has become a force to be reckoned with in recent years, says Iza Glodek, Premium Brands Unit Director at HEINEKEN. “The category is worth over £1.6BN to the UK on-trade and is growing at 18% in value annually Birra Moretti – which currently holds the crown as fastest growing beer brand in the UK – delivers an impressive 40% of the category’s total annual growth. The beer’s classic, refreshing taste has achieved widespread appeal amongst a range of consumers and its pale colour and carbonation makes it light enough to complement almost all food types, meaning it pairs well with nearly any dish. As such, Birra Moretti has a high ROS in pubs and restaurants that have a great food offering and on average it delivers around 30% of the entire bar’s volume of lager.”

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According to the Marstons on trade beer report:

Total Beer Value Share

Total Lager Value Share

With consumers now seeking more exciting options Paul Bolton, senior client manager at CGA, a research consultancy focused on the drinks market says: “Consumers are looking for more premium experiences as people are going out less but want to spend more.

“That means the on-trade has to find brands that reflect that. This is why world lager brands have performed better whereas standard has suffered because they’ve been replaced by a more premium product.”

THE FUTURE According to statistics from CGA total volume sales of lager have dropped by 5.6% over the past four years, however value in the same period has risen by 5.5%, meaning that drinkers are increasingly switching to more premium products.

Phil Tate, CGA’s chief executive said: “The shift towards premium brands has been one of the most fascinating trends in drinking-out in recent years. Our “Going Premium” report casts new light on the factors behind premiumisation and its consequences, and has some vital insights into the soaring appeal of luxury brands in particular. Operators will need to stay right on top of drinking trends like these if they are to generate spend and loyalty in this ultra-competitive market.

The report also revealed that drinkers are content to pay a premium price for a drink that gives them a premium experience, and while “premiumisation in drinks” comes at a cost, the report states that more and more consumers are willing to pay it—so long as it delivers the enhanced experience they seek.

54% of those aged 18-34 are likely to choose a premium drink compared to only 35% in the age bracket 55+.

A combination of relatively high levels of disposable income dedicated to socialising and the frequency at which they do so, the 18-34 age group is the obvious target for operators and suppliers to take advantage of the Premiumisation trend.

59%

OF ALE DRINKERS ARE AGED 50+

30% OF LAGER

As the casual dining sector colDRINKERS ARE lapses into disarray there are huge AGED 50+ opportunities for pubs and bars to capitalise. Despite austerity, and the ongoing political uncertainty around Brexit people are still willing to frequent pubs and bars however it’s still important to add to the experience currently on offer. Bar-goers are becoming more discerning, are willing to trade up and spend a bit more as the drinks landscape moves towards beverages that might be pricier.

With home entertainment and cheap supermarket drink offers, attracting customers by portraying your pub as an experience provider will increase footfall, even for those who are just passing by for a quick drink!

Profit Warnings For More Than 75% Of Listed Travel & Leisure Companies 26

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Issue 19

FTSE Travel & Leisure companies have issued nine profit warnings in Q2 2020, bringing the total number of warnings issued in H1 2020 to 59, according to EY’s latest Profit Warnings Report.

This half year total is more than four times the number of profit warnings (13) issued in the equivalent period the previous year (H1 2019) and more than double the highest post-financial crisis annual total for this FTSE sector (28 profit warnings in 2018). Nearly all (95%) warnings issued in H1 2020 cited the impact of COVID-19.

There were 46 FTSE Travel & Leisure companies issuing profit warnings in H1, representing more than three-quarters (79%) of the sector.

Christian Mole, EY UK & Ireland Head of Hospitality & Leisure, comments: “While profit warnings have decreased in Q2 compared with Q1, COVID-19 continues to take its toll on the leisure sector, having exposed underlying structural weaknesses and exacerbating existing challenges. Despite the sector reopening after lockdown and a welcome Government stimulus package, social distancing will continue to limit operating capacity and consumer demand. The continuing prevalence of working from home will mean that business travel and work-related hospitality will remain at low levels, severely impacting city centre demand and wider hotel occupancies.”

A pivotal moment for UK plc According to EY’s report, almost a third (33%) of the UK’s listed companies – compared to 18% in 2019 – issued a profit warning in the first half of 2020 (Q1 & Q2), with 84% citing the impact of the COVID-19 pandemic.

After a record breaking first quarter in 2020, when UK quoted companies issued 301 warnings – almost equivalent to the full year total for 2019 (313) – EY recorded 165 profit warnings in Q2 2020, which was almost 100 more than the same quarter last year and a 139% year-onyear increase.

Notably, 63% of companies warning in the second quarter of 2020 hadn’t issued a profit warning in the previous 12 months, indicating that the impact of COVID-19 is spreading beyond already vulnerable companies.

EY’s profit warnings report also noted that an exceptionally high percentage of all profit warnings came from the FTSE 350 – 35% in H1 2020, which was double the 2019 total.

Lisa Ashe, UK Restructuring Partner at EY comments: “The size of a business appears to offer no protection, with more FTSE 350 companies than ever issuing profit warnings. Boards need to guard against compla-

cency and be ready to take swift and decisive action to reshape their business to face a different future than they imagined just a few months ago. Companies could find that previously healthy parts of their business are no longer profitable. This is a pivotal moment for UK plc.”

Q3 could bring ‘renewed pressure’ As well as having exceptionally high levels of profit warnings, FTSE Travel & Leisure is also one of the sectors with the highest number of companies warning three or more times in a 12-month period.

According to EY analysis, this level of profit warnings indicates a 1 in 5 chance of a distress event within the next 12 months. This includes administration, liquidation, debt restructuring, Company Voluntary Arrangement, or distressed sale.

Christian Mole added: “After the peak summer season, when staycation-driven bookings will be high, the financial stability of many businesses will come under renewed pressure. Q3 will see the phasing out of the furlough scheme, which represents a significant period for the sector. It may also be an extended period of lower demand, particularly related to business travel and commuter spending. We expect many businesses will need to reshape their operating models to meet these new challenges, with more distress arising as they struggle to adapt.”

Publican Expresses “Deep Regret” Following Link To Covid Outbreak The landlord of pub in Staffordshire which has been linked to a coronavirus outbreak has admitted he was “simply not strong enough” in ensuring social distancing measures were enforced.

Custodio Pinto, who runs the Crown and Anchor in Stone near Stoke-on-Trent, apologised on Facebook after at least 19 confirmed cases of Covid-19 were linked to the venue.

Mr Pinto wrote: “First and foremost, I would like to express my deepest regret for all the anguish, disruption and sadness that the events that occurred in the Crown and Anchor last month have caused to so many.

“I have lived in Stone since 2001 where we have raised our three

children and it has always been nothing but the greatest pleasure to be part of this fantastic community.

“However, on July 18, I accept that I was simply not strong enough in enforcing the Government’s Covid-19 secure rules, despite detailed preparation according to their guidelines.

Sacha Lord, night-time economy adviser for Greater Manchester, where a local lockdown is currently underway, highlighted that the problem is widespread.

“I regret I was complacent in enforcing these rules with the customers.”

“Over the past week, I have heard of numerous pubs, bars and restaurants who have been squeezing customers in, flouting social distancing rules, ignoring contact tracing and actively persuading mixed groups not to cancel bookings,” he said.

An estimated 1,000 people have undergone testing after cases were identified at the venue, with health officials urging all staff and customers who had been at the premises between 16 and 18 July urged to get checked and a mobile testing unit being set up in the area.

“These venues clearly have a disregard for the safety of both their customers and their staff,” he said, adding that he supports the Mayor Andy Burnham and the Greater Manchester Police in “taking action over repeat breaches in these venues”.

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Technology and Software

Hospitality Businesses Should Consider CRM Technology to Weather the Impact of COVID-19!

By Philip Mayling, Founder and CEO of BuddyCRM (www.buddycrm.com)

CHALLENGING TIMES AND GREEN SHOOTS

nomic activity. This places it as the third largest private sector employer in the UK, and greater in size than the automotive, pharmaceuticals, and aerospace industries combined.

It is no secret that the UK’s hospitality sector is amongst the worst affected by the fallout of the COVID19 pandemic. This is evidenced by figures from trade group UK Hospitality, which recently revealed that sector sales are expected to fall by 56% from the previous year, resulting in an estimated revenue fall of £73.4bn.

Despite its importance and contribution to GDP, the sector rightly feels that not enough is being done by the government to raise it out of its present mire. This led to 120 leading companies and associated stakeholders recently signing a letter addressed to 10 Downing Street, asking the Prime Minister to provide much needed support and investment.

Unfortunately given the scale of the sector and the range of businesses within it, there is not going to be an all-encompassing “one-size fits all” solution. While help is on the way, the nation’s pubs, restaurants, and hotels, amongst many others, will have to rely on their own endeavours to get them through the tough times ahead.

Such figures are disturbing but it important to remember that the hospitality sector has previously seen year-on-year growth of 3.9% and will undoubtedly do so again. After all it is a major contributor to the UK economy, employing 2.9 million people and generating £130bn in eco-

When the going gets tough, the tough get going That means that every hospitality business is going to have to find new ways of working in order to maximise the opportunities that comes their way and therefore generate revenue. In this brave new uncertain world, customers and clients are less likely to come knocking on your door. That means having to rediscover your entrepreneurial spirit, and invest your time, money and effort into business development, and rela-

Issue 19

CLH Digital

27

tionship building.

Undertaking such activities may come as a shock to businesses that have been able to operate comfortably for many years, working with a select range of partners and regular customers. Yet support is on hand.

There are now a range of technological solutions that have successfully been used in other industries to help businesses within them become more competitive, that are now filtering into the hospitality space.

Foremost amongst them is Customer Relationship Management (CRM) software, a “digital tool” that can significantly enhance the efficiency of your business and employees, as well as support your engagement with existing, and potential customers.

TIME TO EMBRACE HOSPITALITY 2.0 For those not aware, a CRM works by capturing and interpreting your customer data, which it then helps to organise and interpret. This in turn might give you an insight into your customer base that allows you to target and engage with them more effectively e.g. using targeted promotions or literature send outs. CRM achieves this by automating aspects of your marketing, sales, and service activities. As repetitive, and manual tasks are minimised, your time and effort can be better spent elsewhere.

If you decide that a CRM might be beneficial for your business, make sure that you take the time to find one that is suitable for you. There are a number of different CRMs available to suit any budget but make sure you try before you buy. It should be simple to use with options that you can use easily. Most importantly, make sure it is well supported so you go to someone if you have any problems or need something explained. It is too easy to invest in software that can transform your business, only for it to gather digital dust on your desktop.

Hospitality businesses should consider CRM technology to weather the impact of COVID-19!

Create a Unique Brand Identity and Enhance your Customers’ Experience with Ambimedia Audiovisual Solutions Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands.

ENHANCING OUTDOOR SPACES In order to enhance outdoor areas in pubs and restaurants, we have provided solutions including outdoor high brightness TV’s, outdoor sound systems and extended WIFI and CCTV networks. Whilst the future of how venues can operate indoors is unknown, enhancing outdoor spaces has been a key area of growth within the industry.

HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the

How Apps Can Serve The Hospitality Industry In Recovering From Lockdown

By CEO, Judopay, Jeremy Nicholds The United Kingdom is slowly emerging from lockdown to a rapidly transforming new normal. Across the nation, many businesses are resuming with operations and trading where possible, following the reopening of the hospitality sector on 4th July. However, the way the sector now operates is very different to what we were used to seeing prior to COVID-19.

THE IMPORTANCE OF PAYMENTS IN REOPENING HOSPITALITY Not only does reopening hospitality help make everyday life more enjoyable for everyone but it helps a large portion of the public get back to work. However, the safety of staff and customers is paramount and should be a core component of recovery plans as businesses get back on their feet.

With that said, payments are playing a vital role in this and we are seeing payments technology being implemented in new and unique ways to make the hospitality sector as safe as possible. One such technology is appbased commerce, which allows businesses to interact with customers in ways that minimise physical human contact. We have already seen a huge uptake in this technology, as we increasingly adapt to this new normal.

APPCOMMERCE AS THE WAY FORWARD Throughout the pandemic, contactless card payments have been emphasised as a useful form of payment for reducing human interaction and contact points from which the virus can be spread – such as PIN pads.

Earlier in lockdown, the contactless payment spending limit was increased from £30 to £45 in the UK to reduce the amount of cash being passed around the population.

The UK government is also now encouraging the use of contactless payments in the hospitality sector for the same reasons. However, there is a big part of the solu-

tion that the government may have overlooked that can help hospitality businesses meet these guidelines with even greater ease – app-based commerce.

THE BENEFITS OF APPS Apps provide a whole host of benefits and are the perfect tool for not only minimising contact, but also ensuring customers are contactable at a later date, if needs be.

While contactless payments eliminate the need for customers to pay using cash, or touch PIN pads, apps can minimise human interaction at the point of sale whilst still providing businesses with ways to engage the customer. This is because they enable customers to order ahead or at the table, meaning they do not need to leave their seats at all or interact with staff face-toface. In fact, we recently spoke with members of the public to find out what they thought about using order & pay apps.

When it comes to ensuring that customers are contactable, apps and e-wallets have a real advantage over traditional card-based transactions and anonymous cash payments. With the right permissions, they allow companies to store data about who has attended an establishment at a given time, enabling them to know whether a customer was present while a person known to be carrying the virus was in the vicinity.

OPERATING IN A NEW NORMAL With hospitality reopening up and down the country, we’re seeing app-based transactions really skyrocketing.

It’s promising that there are increasingly more businesses and consumers expressing an interest in this type of payment method. The Young’s pub KFC and Caffè Nero app are leading examples of how to put apps to work for your business.

For more information, please visit: www.judopay.com/solutions/mobile-payments

building and we have gone one step further, providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.

DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s.

Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information.

Ambimedia Ltd, 62 Oadby Drive, Hasland, Chesterfield, S41 0YF T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org

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Issue 19

Technology and Software

Sentinel Check-In: A Unique Contact ROUND - The Order, Pay and Loyalty App Tracing Solution for Pubs and Bars The government is asking pubs and bars to keep a record of their customers.

Sentinel Check-in gathers verified information and processes customers in seconds.

LANDLORDS • Want customers to get drinks quickly • Want customers to register without delay • Want an ability to check if a customer has registered • Want immediate notification if a customer has contracted Covid-19 CUSTOMERS • Don’t want to disclose personal information • Don’t want a complex process to get a drink • Don’t want pub staff accessing their data • Don’t want their data used for marketing Sentinel Check-in delivers on all the above for Landlords, Customers and the NHS. HOW SENTINEL CHECK-IN WORKS. IT’S SIMPLICITY ITSELF. • Each pub gets a unique QR code and phone number displayed on posters and postcards.

• Customers scan the QR code to call the number.

• Those without smart phones just call the pub’s displayed

number.

• The customer hears a message and receives a text saying they have ‘Checked-in’.

• The customer’s mobile phone number and date and time of registration is stored in the pub’s Check-in database.

• No names, no email addresses, no apps, just a verified mobile phone number that’s 100% accurate.

• Customer numbers are encrypted and only available to the NHS test and trace team on request.

• Sentinel Check-in is ISO27001 and GDPR compliant.

For more information and to register your pub, visit our Check-in webpage: www.yudu.com/sentinel-check-in/register Try a demo at www.yudu.com/sentinel-check-in/demo Here’s our explainer video: https://vimeo.com/432806850

The Role Of Tech In Consumer Reassurance The 4th July brought cause for celebration and marked the UK’s biggest step in our journey back to some form of normality. However, hospitality businesses have had to change face dramatically to accommodate the required safety measures and to reassure consumers. But does even more need to be done?

We’re not out of the woods yet but, as ‘super Saturday’ showed, consumers are desperately missing eating and drinking out of home. That being said, 2020 has certainly been the year to shout loud and proud about cleaning protocols and hand sanitiser - and research conducted by CGA has shown that 68% of consumers prioritise feeling safe in a hospitality ven-

ues above their normal pre-Covid experience (1).

When asked which were the most important safety/hygiene precautions to implement, technology solutions such as contactless payment were third in the list of priorities for consumers (1). It’s fair to say that no-one wants to be touching anything they don’t need to be in the current climate. In a recent study of 1,000 consumers conducted by Ordamo, 73% said having contact-free ordering and payment in restaurants would make them feel safer and cleaner (2). The good news for operators is that implementing such solutions in their business has never been easier.

Contact-free order and pay systems not only enable

Round is the brainchild of Ethan Martin, who, whilst still at university, wanted to develop a simpler, more accessible means of transacting digitally, on university campuses as well as high street bars and coffee shops. Like many of his generation, life for them is online, they don’t want to carry cash and they don’t want to have to download a plethora of individual apps. Most of all, Ethan & his cofounder, Harry, felt that you shouldn’t have to be a rocket scientist to be able to order a pint or a coffee over your phone.

Founded in 2018 and headquartered in Brighton, ROUND is at the forefront of the digital revolution that is shaping the hospitality industry. Launching at Northfield Bar at Sussex University, the free to join app is enables our community of pubs across the country to accept mobile payments, helping them keep their staff and customers safe.

ROUND has signed a partnership agreement with EI Group and Greene King Pub Partners to allow their Leased and Tenanted estates and free trade customers to take advantage of our affordable and easy to use mobile ordering system. The app has been developed over the last two years from a university bedroom to a shipping container to a thriving start-up with our central Brighton office. Whilst the app launched successfully at the University of Sussex before lockdown, ROUND has been helping publicans across the country

customers to pay contact-free, but can deliver an almost entirely contact-free dining experience end to end. With Ordamo, the most user-friendly contact-free order and pay system, customers arriving at a venue simply scan a QR code or go to a custom URL on their mobile. From there, they can browse an entire branded menu, place their orders and make tailored requests. They can also securely pay the bill and be given a receipt; all integrating seamlessly with businesses’ existing EPoS systems.

Not having to download an app is also a plus for consumers, with Ordamo research showing that half would see having to download an app as a barrier to ordering and paying using technology in a restaurant (2).

Insight clearly demonstrates that consumers want to view menus, order and pay using their own device and the Government’s most recent guidance, published on

reopen their venues and start serving customers again.

There are now hundreds of ROUND enabled venues across the UK & we are constantly adding more but at the time of print the following are accepting ROUND orders in Brighton & Hove: The Mucky Duck, The Foundry, The Crescent, The Montpellier Inn & Sussex University (Northfield Bar & Falmer Deli).

BENEFITS OF ROUND: 1. Allows consumers to order safely and adhere to social distancing guidelines 2. 1 click payment as is easy to use, there is no card or cash handling 3. Presence across universities, pub groups, coffee shops and independent venues so there is a diverse demographic of users on our platform Ethan Martin CEO comments: “Over the past two years, we have focused on developing a platform to digitally transform hospitality in a way that is accessible to all. Whilst we fully understand the need for pub closures, we are excited for the plans to reopen and are particularly excited that ROUND will be part of the solution in navigating what ‘new normal’ will look like in terms of business and social life.”

Sign up today at www.round.app

23rd June, supports this need. With the ambition of safely managing service interactions at hospitality venues and endorsed by UKHospitality, the Government’s most recent guidance suggests that the use of contactless ordering and payment to minimise staff and customer contact should be encouraged.

INTRODUCING ORDAMO Ordamo is the most user-friendly contact-free ordering and payment platform, with no app download required. Ordamo has been designed and created by hospitality experts with decades of development experience and owns patents around the globe for its technology. There are no upfront or ongoing fees, just a small commission per transaction, and businesses can have the system up and running within 48 hours.

Sources: 1. CGA 2. MCA for Ordamo June 2018, n=1000 UK consumers

Technology and Software

Issue 19

CLH Digital

Game-Changing Tech Helps Hospitality Venues Navigate Data Minefield Magenta Data’s Affixr solution takes the pressure off licensees, hoteliers, restaurateurs and caterers burdened with data control responsibilities.

work with a simple click • Collect feedback • Set up guests lists and RSVPs • Send thank you/invitation emails Affixr allows data to be stored safely, GDPR compliantly and securely yet be easily retrievable.

Affixr uses technology in a new, cutting-edge solution with smart QR codes for easy-to-use and GDPR compliant data capture – without the need for an app or website.

Its unique system eliminates the need for an app and no hardware, such as a tablet, or website is required although QR codes can be pointed towards existing websites if required.

Game-changing COVID-19 ‘track and trace’ technology has been launched for the food and drink industry.

Customers simply point their mobile phone’s camera to scan bespoke QR codes which takes them to a screen to easily and quickly leave their contact details.

Director Daniel Jain said: “This is game changing technology which allows both customers and licensees get to grips with the new regulations in the easiest way possible.”

With a bespoke dashboard, Affixr also allow licensees and caterers to:

Prices start at £9.99 with our introduction plan absolutely free. Contact director Daniel Jain at daniel.jain@ magentadata.com, and 0208 996 5182. Or visit www.affixr.com to get started today.

• Compliantly record data of all customers, not just the bill payer • Share menus – reducing the need for paper versions • Let customers join a wi-fi net-

Caterbook - A Software Solution for the 2020s

This Spring - Hotels, B&B’s and pubs like yours are migrating to Caterbook - a modern, cloud-based hotel software solution for the 2020’s.

• Batch create, print and email invoices in a single click.

• Post food & drink items from your EPOS to the room bill for settlement on checkout.

• Use yield management to automate pricing changes based on availability.

• Create and schedule custom guest email and SMS messages.

• Role based access control restricts staff privileges to features based on their needs.

• Responsive, customisable booking engine embeds on your

own website.

• Configure and assign unique per-rate deposit and cancellation policies.

• Housekeeping report shows cleaning type, linen and towels required each day.

• Industry standard reporting metrics of RevPAR, ADR etc.

• Take payments in real time using our built in PCI compliant payment gateway.

• Channel Manager links to booking.com and Expedia.

Call 01840 298298 or visit www.caterbook.com and sign up for a free 14 day trial account.

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

A smart solution for easy COVID-19 track and trace data Easy to use for you and your customers in pubs, bars, restaurants, cafes, food outlets and hotels.

Customers scan QR codes with phones to leave contact details, view menus, join wi-fi, collect feedback and more:

• GDPR compliant • No hardware or app needed • Zero set-up costs • Record all customers details, not just the bill payer • Quick data access • Track covers in real time

Prices start at £9.99/month with a

FREE introduction plan Contact us now to set up your Affixr system today.

Contact us to get started today by visiting our website

www.affixr.com

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Hygiene and Infection Control New Insect Prevention Air Curtain Astreea - The Pedal Hand Sanitiser Issue 19

JS Air Curtains is launching a new air curtain, the Fly, specially designed for insect control. It is a hygienic alternative to plastic strip or chain link curtains.

CLH Digital

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entire entrance with a barrier of air, thus preventing any gaps that might allow insects to enter. Adjustable aluminium aerofoil shaped air blades can direct the airstream to create a tight seal across an entrance.

As well as insects, the air curtain can also discourage rodents from entering an entrance. Research has shown that rats, mice and other furry intruders do not like the sensation an air curtain creates on their fur and will avoid passing under a fast moving barrier of air. Dust, pollen and airborne pollutants are also minimised, to help maintain a safe and healthy indoor environment.

By creating a high-velocity air barrier across a doorway, flying insects are prevented from entering food preparation areas in butcher shops, supermarkets, hospitals and nursing homes, as well as food production premises. This allows doors to remain open, reducing the risk of surface contamination through staff or customers needing to touch doors or handles.

Suitable for installation directly above a doorway, it is offered in five lengths from one to three metres and in four different power outputs to protect doorways up to four metres high. Fly air curtains should always by fitted to completely cover the

JS Air Curtains provide expert advice and supply an extensive range of air curtains for all commercial and industrial applications. You can find out more at www.jsaircurtains.com.

Innovative Managed Tech Solutions for Covid-19 Launched ciently. 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 network-connected 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.

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.

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

Utilising technology most often seen in acute healthcare settings, the THOR UVC® terminal cleaning device kills viruses quickly and effi-

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

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.

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

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

• Revolutionary dispenser • 12 month warranty • Anti-theft • Hands-free • Genuine usage increase • Suitable Indoor or Outdoor • Medical stainless-steel • No electrical outlet needed • Use any hand sanitiser

astreeauk.co.uk | info@astreeauk.co.uk

• 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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CLH Digital

Issue 19

Hygiene and Infection Control

InnuScience Urges Hospitality Sector To Practice ‘Justified Disinfection’ Post-Lockdown To Keep Businesses Clean InnuScience, a global leader in commercial cleaning systems based on biotechnology, is urging the hospitality sector to adopt high levels of hygiene with an emphasis on effective cleaning using high performing detergents rather than an over reliance of disinfectants that do not clean and risk negative impact for the environment.

The biotech company with a vision to change the way the world cleans is advocating a cleaning regime called ‘Justified Disinfection’ which encourages disinfecting only where and when it is useful and relevant and which it has championed for over 20 years.

Steve Teasdale, the Co-Founder and Vice President of Scientific Affairs at InnuScience, explained: “Justified Disinfection is the principle that effective cleaning with high quality detergents across all non-critical touch surfaces is as effective, if not more so, than the widespread systematic or abusive use of disinfectants.

“There is also a need to continue to look after our environment. This has been at our heart since we began”.

InnuScience warns that regular and widespread use of disinfectants does not provide a clean surface as disinfectants do not clean per se promoting the development of bacteria, and recommends they should only be used on critical “high frequency” touch surfaces such as door handles, taps, toilet flush handles, keyboards, lift switches and handrails as these are surfaces that are most likely

to cause transmission of bugs.

It suggests effective regular cleaning is most appropriate for all non-critical surfaces such as floors, urinals, ceilings and most walls as these are areas that are not typically touched and do not represent a real biological risk to health. Scientific reporting demonstrates that the coronavirus is effectively rendered inactive and noninfective when detergents are used.

InnuScience, which has a UK base in Milton Keynes, Bucks, sets out its strategy in a 24-page document entitled: “RESTART program: Guide for hospitality reopening post lockdown”. It advises the hospitality sector how to apply its ‘Justified Disinfection’ methods in settings such as reception areas and lobbies, guest rooms, communal areas, spas and wellness areas.

Planet conscious InnuScience also warns of the potential disadvantages and risks associated with large-scale disinfection such as creating a false sense of security with some people believing a disinfected surface becomes safe from bacteria triggering bad habits that could pose a risk to health.

Other factors that concern InnuScience are an increase in pollution as hundreds of thousands of tonnes of disinfectants end up as environmental waste while overuse of disinfectants has been linked to an increase in the number of allergies as well as skin complaints, eczema, asthma and eye irritations.

InnuScience’s portfolio of products includes - but is not limited to - cleaners and degreasers, industrial cleaners, warewash and laundry, and personal care products.

Backed by nearly 30 years of research, InnuScience has a reputation for being a disruptor in the professional cleaning market bringing biotechnology to the hospitality, facilities management, building and care sectors.

Visit www.innuscience.com for details

WaterCare Proudly Introduce the New iX Water Range

Temperature Testing - The New Normal The pandemic has taught us that information is power.

When it comes to testing it has rarely been out of the news. Manufacturers that continued to work during the lockdown on essential goods and services often led the way in adopting testing measures – on their staff.

Temperature testing is recognised as a powerful tool in the employer’s toolbox to assist in preventing the virus potentially wreaking havoc and worse with the workforce and the business. Any person in a manufacturing environment that tests positive for the virus is a personal tragedy but also will probably result in all colleagues in their workspace self-isolating.

One MD of such a company claimed on a recent webinar that testing staff temperature at the beginning and end of every shift had been helpful to their business, and staff were very comforted by it. To know your work colleagues don’t have one of the major symptoms is comforting.

Obviously, an instant cheap test for the virus is not yet with us but temperature testing of staff and potentially customers is now being adopted by many large employers too as workers return from “Lockdown”.

At a basic level it is easily put in place; getting staff permission to take their temperature has rarely been refused but is essential. If using a handheld device like a “gun” the operator has to wear full PPE. Then the need for clear procedures as to what happens if someone is over temperature – absolutely essential for all involved. The “gun” and the member of staff in PPE is somewhat unfriendly and many companies have moved up a level in their approach to eliminate both.

New equipment allows employees to walk up

to a screen – which can welcome them and give them any message for the day. Without contact, the screen will identify the person, take their temperature and create a record for management. It will sound an alarm if the person is outside the set temperatures and can remind employees if they need to wear a mask and will allow for masks in the facial recognition. Ford, Amazon, Walmart and others are now running such equipment often linked to their time and attendance software.

Others have introduced such a contactless temperature checking system for customers too. With both face or wrist temperature measuring options temperature testing customers can be reassuring for them as well as for your staff.

Some hospitality organisations like Handpicked Hotels are letting their customers know that they will get a temperature check on check-in.

Others are advertising the fact their staff are tested. Temperature testing will not in itself defeat the virus, but it is reassuring for all.

The equipment to do so is now available in the UK and many technology companies now offer these services. One such IT support company is TIO, whose Director, Peter Lowe, states that professional temperature testing equipment that is several levels up from the unfriendly “gun” is a new service his company provides with managed installation and user training. “The level of integration is determined by the customer as some prefer a simple plug and play device that can be moved around the business, and it’s fast becoming the new normal for some of our customers.”

Information and details of the different systems with indicative costs can viewed on our website. www.tionet.co.uk

The iXWater range now has a newly designed head for ease of maintenance. The iXWater head has quick shut off, flush valve and an optional digital flow meter. The head also has a variable bypass to allow some untreated water to be dialled back into the water supply which is essential for better coffee extraction and taste. iX Water filters are the first truly eco-friendly, 100% recyclable cartridge filter in the market, offering Insert Refill Technology to provide a genuinely sustainable and cost-effective alternative to mainstream cartridge water WaterCare are passionate about providing cost effective, eco-friendly filters. For use on coffee machines, water coolers, ice machines, vending machines, and catering applications. The solutions to water treatment. Their NEW, improved iX range of water iX range offers a comprehensive product in a cost effective, efficient, flexible, and stylish package. filters, along with our Replace & Return Program provide an easy, WaterCare are extremely aware of the negative impact that waste plastic has on the environment, plus with the responsible, and cost-effective alternative to current one-way systems. uncertainty of where the hospitality industry will be in the next 12 months following Covid-19 pandemic, Discover the full iX Water range at www.watercare.co.uk/ecoWaterCare have created a product and program designed to not only reduce your costs significantly, but also friendly-water-filters/ or call 01279 780250 to speak to a sales reprerecycle 100% of the expired media inserts and return these back into the marketplace – keeping costs & waste sentative. down, whilst creating measurable control.

Commercial body temperature testing equipment for use in hotels, bars and restaurants.

Fully installed on premises, with staff training provided Face Recognition Access Control Terminal with Digital Detection Module

Temperature Measurement with Face Recognition and Access Control Terminal

Standing Temperature Measurement Terminal

www.tionet.co.uk contactus@tio.uk.com 020 3301 2729

Handheld Thermal Imager

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CLH Digital

Issue 19

Hygiene and Infection Control

Temp.com - Protect Your Staff and Customers

As part of the strategy to reopen after the lock down, temperature monitoring of staff is encouraged and highly recommended for customers. It should of course be implemented along with other safety measures recommended by the government.

There are many temperature monitoring products now available on the market. However, in the absence of official guidance, it is difficult to establish which solutions are fit for purpose. Handheld infrared thermometers are notoriously inaccurate and high-end thermal imaging systems can cost a small fortune. temp.cam offers a practical and effective solution with functionality ideal for both staff and visitors. The product is completely stand-alone, contactless, gives quick readings, requires no human intervention at point of test and records the data via secure UK servers.

The temperature monitoring with a temp.cam works as follows:

• Reduce costs • Improve operational efficiencies • Raise bottom line profitability • Improve Quality

Specially formulated Eco-

Flow and temperature

electronic smart box

friendly beer line cleaner

sensor based dispense

Decontamination

which keeps beer

that uses active oxygen to

monitoring system,

Kills 99.995% of Bacteria,

lines cleaner for longer.

clean safely - replaces

offering the very best in

Viruses, Fungi and Spores

reducing cleans from 52

caustic cleaners.

terms of quality, reliability

100% biodegradable.

High-performance

to around 13 per year.

Easy, Effective

and value.

Tel: 0800 170 1564 | Email: enquiries@lineclenze.com

www.lineclenze.com

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

- A member of staff or guest stands in front of the tablet

- Temperature check is done in an instant and reading displayed on the screen - If a high temperature above 37.5 C is detected, the tablet gives an audible alert and sends an email alert with details of the check - The data is available to view remotely online through a dashboard. You do not need a staff member standing around to watch the temperature checks.

- You can have the system configured to log staff temperature checks with names or employee numbers - All other public checks are recorded and displayed on the dashboard with a date time tag / site name / device name and the corresponding temperature readings. temp.cam is being used by the NHS, TFL, National Grid, Veolia, UK Power Networks, Kautex Textron, National transport operators and numerous hospitality sector businesses in the UK and Europe.

All their systems are provided with a 12month warranty and ongoing technical support.

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

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

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

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

everywhere where disinfection or sanitisation is required.

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

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

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

Hygiene and Infection Control CTU Services' Thermal Access System With the introduction of various measures to constrain and manage the emergency of COVID-19 in the UK, CTU Services Thermal Access System presents the ideal solution. To address the challenge of social distancing many public places are implementing restrictions on customer flow. This includes locations such as the hospitality industry and the retail sector.

CTU Services perfectly resolves the problem of "how to accurately and efficiently control customer flow in a premises" Their system detects how many people are present in the targeted area and display the figure in real-time. If the capacity is reached the system's display immediately indicates no more people should enter.

The two systems that CTU Services supply can be merged together to give you more security and social distancing. The Thermal camera can be wall mounted or comes on a sleek stand. It will also notify any number of

members of staff of any issues with potential clients entering the premisses via text or email.

• Facial recognition is fully integrated with body temperature monitoring. This means no additional sta are required.

• The solution is contactless, reducing the risk of cross infection.

• Extensive storage of facial images and temperature information enabling easy historical access.

• Fast facial recognition and temperature monitoring reducing access congestion. In Scotland will detect if you are or are not wearing a mask / face covering.

• Integration with third party products such as turnstiles and VMS. See a demonstration of the system at https://youtu.be/lcQllOytA7Y For further information, see the advert this page, call 01257 477060 or visit www.ctuservices.com

Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel.

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

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

The SANOZONE range of

machines use Ozone (O3) technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely.

The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements.

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

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

Issue 19

CLH Digital

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CLH Digital

Issue 19

Hygiene and Infection Control

Pub Loving Entrepreneurs Launch New Play It Safe App The new PlayItSafe app has been designed to collect visitor contact details so that, in the event of a COVID-19 outbreak, NHS Test and Trace teams can quickly get in touch with anybody who might have been infected.

Entrepreneurs Tim Joyce and Justin Smith designed the app to make it as easy as possible for pubs, cafés, restaurants and visitors to use. They said: “We love a good pint – it’s something we’ve both missed in lockdown. We know COVID-19 has hit everyone hard – families, friends and businesses, so we understand people wanting to go out and meet up. But a second wave of COVID-19 is a real threat. We want to help businesses to be safe and compliant when they open back up – and in doing that, help our NHS heroes. We want people to be able to meet up and have a good time but still feel that if there was an outbreak, they could be safely traced. We care about pubs and people and we have the skills to make a difference.”

cally after 21 days.

Software developer Tim Joyce from Happy Tickets, and Director of creative agency Orbital Justin Smith, have been working on projects together for the last three years. When they heard the news about the pubs opening, and the issues around the Government’s own track and trace app, they knew they wanted to help out businesses, the NHS and their community with a solution. They put together the app to ensure the design was tested, compliant, secure and launched in time for the reopening of pubs and restaurants.

Early feedback has been encouraging with take up from cafés and pubs from Dorset to Scotland. Martin, from Velo Lounge in Wool, Dorset said: “For customers the great thing is that you don’t even need to download an app.

Just point your phone camera at the poster and it brings the link up. It’s so easy, there’s no reason not to use it. It makes it quicker, easier, and for those customers who don’t have a smart phone we just type it in on our ipad.”

Play It Safe is free for visitors to use and costs businesses just 2p per visit. Customer data is securely stored, GDPR compliant, deleted automati-

When asked about the set up and management of the system, Martin said “I had a quick look Friday, logged-in, completed it last night and printed off the poster. It’s definitely taken a lot of pressure off us, not having to write things down or record it on a different format.”

Justin and Tim said it was peace of mind for businesses and visitors alike.

They said: “You just show your phone screen to pub staff so they know you’ve signed in. It is your Passport to a Pint! It saves staff time, no taking down details on bits of paper, storing them securely and then finding all the relevant details if they ever need it.”

They added: “Let’s not be naïve about this. This app will be used – there will be people who get tracked through this app. It is needed. We now know from Melbourne and Texas that when pubs and restaurants reopened, they had a jump in cases, and we can all see what’s happening in Leicester! This is not a ‘nice to have’, this is vital – we are at the most critical time in the UK’s COVID-19 journey so far, as social distancing is relaxed. Play it Safe is a simple, cheap and effective way to keep your business and clients safe – to keep our communities safe.”

For more information visit www.playitsafe.uk or see the advert on the facing page.

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

GERMS DON’T STAND A CHANCE

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 HIMACS® can be decontaminated in just 30 seconds after contact with the HIV virus, using a solution of bleach or isopropyl alcohol*.

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.

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, HIMACS® offers excellent price to performance ratio.

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

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

Safe Distance Signage KINEPROTECT Ensures Safe Social Spaces from Amenity Warehouse screens and panels to ensure the safety and welfare of staff and the public.

Designed specifically for Hospitality, Amenity Warehouse have launched their ‘Safe Distance’ signage range.

By focussing on a safe distance message, they won’t go out of date - even if government distancing rules change again!

With a choice of SIX colour options now available on the shelf, AW don’t believe that social-distancing signage needs to look so industrial.

Their extensive range addresses the operational needs of hotels, restaurants and bars – including queue management, guest movement and customer reassurance.

Aside from floor stickers for receptions, the most popular items for hotels appear to be Elevator Signs (£8.74 for a pack of 10) that advise customers not to share lifts. These can be paired with ‘stairs this way’ signage to guide guests towards the stairs when needed.

Restaurants and Bars can use their Table/Seat Not In Use range (£3.58 for a pack of 10 stickers or £4.32 for a pack of 10 tent cards) to manage their seating area, without resorting to the dreaded yellow and black tape! www.amenitywarehouse.com

As the hospitality sector opens up to visitors and customers following lockdown many organisations are installing protective screens and panels to eliminate any risk of virus transmission.

Shower brand, Kinedo, a highly regarded European manufacturer of cubicles and enclosures and sister company of leading plumbing brand, Saniflo, has re-purposed its French factory to design and launch a new range of high quality glass protection

Using existing stocks of scratch-resistant glass the new Kineprotect range includes table mounted options in 75cm and 100 cm heights and a choice of five widths from 80 to 160cm. A useful countertop option features a wider space at the bottom to pass drinks and consumables. A choice of highly portable, floor mounted options includes tall, selfsupporting panels available in three widths – 80,100 & 120cm and four heights – 140, 160. 180 and 200cm.

Free-standing or drillable feet can be

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

Managing Director Clive Hawkins explains: “Some fantastic efforts were made by small producers in the early days of the crisis, but a clear shortage of PPE meant there was an urgent need for the situation to be addressed by specialists in large-scale manufacture.

We hold high stock levels of raw materials, have a strong supply chain, and by making the products directly available to organisations and end-users, were able to ensure swift delivery and keep costs as low as possible.”

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

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

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

Clive Hawkins continues:

specified along with a range of side panels.

Manufactured from 6mm tempered glass the screens and panels will not warp or discolour and are easy to clean and maintain.

Highly durable, the Kineprotect range provides an upmarket, professional solution that won’t diminish the aesthetics of the hospitality environment. All items are available for quick delivery and can be ordered online https://kinedo.co.uk/kineprotect-glass.

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

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

As bar, kitchen, security, waiting and other support staff prepare to resume service in a post-lockdown hospitality industry, Staysafe Visor offers available and affordable protection that offers the following features: • Full face protection from liquid droplets, sprays and splashes (visor is 314mm wide x 240mm long) • CE-certification • Optical-grade clear recyclable 300micron P.E.T for clarity • Soft medical-grade foam headband • Adjustable non-elasticated strap to prevent slippage • Printed white label area to identify user • Anti-fog • Suitable for use with prescription glasses and face masks • Disposable and recyclable Visit https://staysafevisor.co.uk for details and to order or see the advert on page 26.

Hygiene and Infection Control

Issue 19

CLH Digital

A Clean Start - Integrated Sanitising Solutions

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

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

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

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

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

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

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

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

Northumberland Firm Helping to Clear the Path Out of Covid-19 Lockdown with Environmentally-Friendly Fogging Range Hospitality businesses will be able to offer customers an extra layer of reassurance thanks to Northumberland company Clear Fog’s newly launched collection of environmentally-friendly fogging systems.

Promising to eliminate Covid-19 from indoor environments of all sizes, the Clear Fog range allows businesses and homeowners to take charge of their own fogging procedures by equipping them directly with industry standard kit.

As business owners across the UK commit to making their premises Covid-19 secure and give confidence to customers, staff and visitors that their surroundings are as protected as they can be, Clear Fog offers an environmentally safe and cost effective option.

Used extensively in the food industry, this environmentally-friendly solution is harmless to humans but deadly to bacteria and viruses, making it an invaluable addition to hygiene protocols in a post-lockdown world.

Clear Fog offers customers three options: The industrial Dry Fogging trolley unit can fog up to 500 cubic metres in just 30 minutes – perfect for large venue spaces, sports halls, conference centres etc; The handheld CF35 is used in conjunction with regular cleaning and applies the anti-bacteria/anti-viral CFLD to all spaces and surfaces including hard-toreach places. This is the popular choice for pubs, bars, cafes, restaurants, hotels, B&Bs and Holiday lets.

The mini-diffuser is ideal for personal protection throughout the day, whether at work, at home or out and about.

Refillable and rechargeable, the pocketsized unit allows the user to apply a fogging layer of CFLD to anything they are using – steering wheels, chip and pin machines, door handles, telephone receivers, cash, pens, cutlery etc.

For more information on Clear Fog, visit www.clearfog.co.uk

Take charge of your disinfectant fogging and offer customers an extra layer of confidence As hospitality businesses commit to making premises Covid-19 secure, Clear Fog provides an environmentally safe and cost-effective solution - eliminating Covid-19 from indoor settings of all sizes.

From large-scale

equipment to handheld units, order now at

www.clearfog.co.uk or email

info@clearfog.co.uk

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

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Products and Services

Issue 19

JURA JX10 - Speciality Coffee From A Pro Life Systems For Lobster and Shellfish The JX10 impresses with its versatility, user-friendliness and individuality. Offering 31 different speciality coffees, this master of its art covers both the full range of coffees finished with milk and milk foam and the entire spectrum of black coffees.

maintenance products, ensure TUV certified hygiene and cleanliness.

Even the milk system in the JX10 is cleaned automatically at the touch of a button.

The machine also has a JURA Smart Connect integrated allowing state of the art automatic coffee

Easy to understand modern graphics mean that even first time users will be able to navigate to exactly what they want. Different speciality coffees can be programmed and given names according to your needs.

machine operation via Smartphone and the free J.O.E.* app. Available accessories include Waste Water and Ground Eject, a Nayax Cashless System, a Cup Warmer Professional and a Data Communicator.

The machine comes with a 12 month on-site warranty, parts and labour and prices start with the JX10 Package of machine with Cooler Housing and 2.5ltr Cool Control at £3050.00.

MODEL shown is JX10 in platinum with Cooler Housing and Cool Control inside.

Maintenance of the JX10 is just as easy as operation. Integrated rinsing and cleaning programmes, used in combination with original JURA

Visit uk.jura.com for further information.

*Registered.

rexmartins Induction Technologies The very real financial benefits available to your food service business when you use the latest in rexmartins Induction Technologies.

By leasing a rexmartins induction catering fryer or griddle you can achieve savings on energy and cooking oil that covers the monthly leasing costs, so your fryer or griddle effectively pays for itself!

The energy-saving benefits of induction equipment are well-known and used in countless commercial kitchens throughout the world. You can now benefit from induction technology in a range of exclusive and cost-effective rexmartins catering equipment, including fryers, griddles, pasta cookers, large bratt pans and much, much more!

Not all induction equipment is made the same, the rexmartins range has numerous exclusive patented parts and is built to last for many years, even in the most hos-

tile and demanding conditions. All the working components are water resistant; reducing the incidence of costly and inconvenient failure meaning we have some of the lowest failure rates in the industry.

Not all quality induction catering equipment has to be expensive. The rexmartins induction range is high on quality but the most cost effective option available on the market today.

LEASE TO CONSERVE CAPITAL COSTS Upgraded Technology Leasing provides companies with the ability to keep pace with technology. Leasing offers the option of deducting 100 percent of the lease payment as a business expense & 19% Tax relief.

To order, or for more information, please call 01892 543222 or email info@rexmartins.com or see the advert on page 24.

Say ‘Pasta la Vista’ to Plastic and Paper Straws A pasta straw company, Stroodles, has launched to provide an environmentally friendly solution to the single-use plastic crisis and rise of greenwashing from the paper straw industry.

In comparison to soggy paper and plastic straws, Stroodles are an improvement as they provide greater durability, are flavourless, vegan, 100% biodegradable and are edible raw or cooked after use.

A core principle for Stroodles is their ‘drink-easy’ ethos, meaning drinkers don’t have to change behaviour or compromise on drinking experience to do good for the environment.

Speaking about the inception of his pasta straws, Chief Stroodle and Founder, Maxim Gelmann, says: “While we’re a very logical and effortless solution to the plastic problem, Stroodles is not just a straw company. Our driving goal is to become a vehicle for change and we hope that Stroodles can act as

an enabler, subtly inspiring people to question how they consume everyday items. We hope these incremental changes will lead to a ripple effect and create a greater shift in behaviour, one Stroodle at a time.”

Stroodles caters to both, the on-trade and Direct Consumers (so-called ‘Stroodlers’) As of End of June 2020, Stroodles is changing their retail offering. 20cm Stroodles will then be available to purchase online and in-store at an RRP of £2.99 for a pack of 40 + delivery.

The concept of conscious consumerism also extends to Stroodles’ business model and operation. A share of each sale is donated to local charities. For the hospitality industry, Stroodles are also available in bulk orders of 775 per pack.

Stroodles are available online at www.stroodles.co.uk. Instagram: @stroodles_straws Facebook: @stroodlesstraws Twitter: @stroodles_straw

Who are Tudor Tea and Coffee Ltd? We are an Award Winning Supplier to the hospitality and licensed on trade and have been for over 36 years.

Tudor’s success was established upon a highly successful range of high quality catering and specialist tea’s that it produces along with its outstanding coffee offering and

associated products.

What makes us different?

We understand that you want to provide exceptional tasting coffee, tea and other beverages, using cost effective and reliable machines. We roast all our own coffee beans so you can serve coffee at its best. We also supply our award winning tea plus all the sundries you might need, from grinders and crockery to syrups and disposable cups.

With over 36 years of experience in the industry we are able to advise you on the most appropriate equipment for your needs and give you the full Barista training that you need from beginners to experts we can all

An homarium is a life system for shellfish. Due to a chilled and filtered closed water circuit, the animals are stored in optimal conditions in a fresh or seawater environment. In many places it is even a common tradition to pick the lobster of your choice out of the homarium tank!

Not only lobsters feel 'at home' in an homarium, also rants, fish mongers, fish wholesalers, fishermen and crab, langoustine, crayfish, crawfish, spiny lobster and supermarkets, from our offices in Southampton, rock lobster do. Even fish such as trout, eel and turbot throughout the UK. can be held in the perfect condition of an homarium.

Visit www.lobstertanks.co.uk or Tel 07711 188045 or At Lobster Tank UK, we supply homariums to restausee the advert on page 7.

Meet the Hands-Free Alcoholic Drinks Vending Machine from VendEase A new touch- free alcoholic drinks vending machine from VendEase enables the newly opened hospitality industry to offer a bar service that keeps staff and customers safe post lockdown.

VendEase has announced an innovative, age verified, alcoholic drinks vending machine, which is set to help the hospitality industry keep people safe and socially distance as hotels, pubs and cafes open their doors in a new, post lockdown landscape.

The machine from VendEase minimises guest contact points and enables safe distancing by allowing purchases to be made via a mobile phone. The customer scans a QR code, which then produces a visual interface that can be operated from their screen. The drink is then dispensed into a delivery tray that has been treated with a special sterilising coating that also prevents bacteria and viruses taking hold.

Also in development are additional safety features such as a UV-C light beam that passes over all products to destroy viruses, which will be implemented later in 2020.

‘Technology has changed the face of vending and this new machine is a timely development for the hospitality industry,’ says VendEase co-founder Dave Berman. ‘It is an ideal solution for drinks serving in a post-Covid world where hotels are uncertain as to how to best organise their F&B functions with so many new rules in place. It also means they can attract guests who are hesitant about engaging with bars and restaurants, whilst keeping tight control of their F&B labour spend’ The touch-free machine uses a piece of software that allows for age control, meaning drinks cannot learn something new. Our team is on hand to help you every step of the way, including our own ‘factory-trained’ engineers to maintain and repair your machines.

Please do not just take our word for it visit our website at www.tudorcoffee.co.uk and read what our customers have to say such as Mark from Caffe Lee who wrote “I just wanted to drop you a note to thank Tudor coffee for all their support through the covid-19 pandemic. Since we have moved over to you 6 months ago we have had nothing but first class service. Tina and John have helped us through the purchase of a new coffee machine to the supply of a quality coffee bean at a competitive price. Thank you once again and look forward to resuming business with you very soon.”

THE PRODUCTS! Award Winning Tea along with Award Winning Espresso Coffees! Indeed, with over 20+ blends our

be bought by anyone who is underage. Guests are issued with a PIN code or a dedicated fob that unlocks the alcoholic selections in the machine.

One of the first organisations to utilise the VendEase alcohol dispensing machine is the Malmaison group, who will shortly be installing it in their Newcastle hotel prior to a planned group wide roll out. Paul Greenhalgh, Procurement Director at Malmaison says: “This offering from VendEase has arrived at the perfect time for us, and will work well alongside our existing F&B offer, allowing us to offer guests a great range of alcoholic drinks, 24/7. As a result, we have been able to review our mini bar offer which has saved us considerable spend. This innovative offer also closely aligns with our Malmaison brand ethos, giving guests an additional and valuable novel F&B experience” VendEase already supplies UK hotels with vending units that provide everyday essentials, snacks and ready meals and the new touch free alcoholic drinks machine can also be used to dispense these items, allowing outlets to keep profits from alcohol sales.

‘The hotel buys the machine then pays us a small percentage of revenue, which includes installation, training, credit card fees, access to cloud-based sales information and all maintenance and support. All sales generated go directly to the hotel. They can stock it accordingly, setting their own price points,’ says Dave Berman.

The 42” HD Screen on the unit can also be used to interact with 3rd party service providers (gym’s, ticket sales, car parking, tourist attractions etc), which provides an additional revenue stream over and above alcohol sales.

The dispenser requires a standard power outlet and all data is sent over the mobile phone network meaning it can be used in busy areas such as hotel receptions and lift lobbies. It has just launched in selected central London venues, will soon be seen at Malmaison Newcastle, and will be rolled out nationwide in the coming months.

Visit www.vendease.co.uk for further information. most popular six have all proudly won Gold in the Great Taste Awards, these include our Rainforest Alliance (100% Arabica & R/A Coffee), our ever popular Milano Coffee Beans, along with Roma, Latte, Espresso, and the Artisan’s choice - our Rocket London blend. We also offer a comprehensive range of exciting, rich and delicious Single Origin Coffees. If you prefer we can roast to Order for maximum freshness.

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

Phone: 01708 866 966 Email: sales@tudorcoffee.co.uk Web: www.tudorcoffee.co.uk See the advert on page 21 for details.

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

Outdoor Spaces

Issue 19

CLH Digital

Natural Swimming Pools by Matthew Stewart tiful planting, the dividing wall means that plants and wildlife are left undisturbed. These plants are carefully selected using native species to create colour and contrast, combined with their ability for filtration and absorbing nutrients leaving nothing behind for algae or bacteria.

Natural pools are a great way to swim or just enjoy the scenery around you. Our aim is to promote Matthew Stewart natural swimming pools using a tailored design service to allow the construction of a bespoke swimming pool to suit all of your requirements and budget.

Natural swimming pools combine the best of swimming pools and beautifully landscaped ponds to promote a sense of well-being and relaxation.

A dual filtration and pumping system along with the natural filters from aquatic and marginal plants rooted within gravel and shingle banks create a pure water swimming experience unrivalled by its chemically loaded counterparts.

Whilst you feel you are swimming amongst the beau-

Matthew Stewart has over 30 years landscape experience and offers a complete design and build service for your natural swimming pool.

You can be assured of a comprehensive service and exquisite results. Each project has its own unique criteria and as such our service will be tailored to your needs.

Call today on 01425 280 599, email matthewadamstewart@hotmail.co.uk or visit www.naturalswimmingpoolsbymatthewstewart.co.uk

CambridgeStyle Canopies

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

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!

Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

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

Holding an outdoor function creates an incentive for customers to attend and spend.

Having outside space is an enormous advantage right now, as we know the infection rates significantly reduce outside. So how can you safely use your outdoor space for social events over the next few months?

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

MUSIC

It’s been months since anyone has seen music live. Many people are absolutely gutted that all of their festivals, gigs and open nights have been cancelled or rescheduled. Creating a mini socially distanced festival using your outdoor space could be a great way to entice music fans. Plus, it’s been so long since musicians have had any live jobs, they’ll jump at the change to play again.

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

BINGO Bingo is no longer just for pensioners. Since lockdown began, we’ve seen all ages suddenly take up bingo. With the addition of drag queen callers and attractive prizes, bingo can be an entertaining event. Again, the equipment isn’t difficult to come by; there are many callers online. Plus, as this is an activity which takes place seated, it’s easier to keep people apart.

SILENT DISCO Clubs and bars will be closed for some time, so why not bring a safe version of this to your outdoor space? If you can find a suitable way of sectioning off your space so customers can be socially distanced, this is a great

option. Silent disco kits are easy to come by and can be hired for a small cost.

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

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

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

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

For more information, pase contact Rebecca Brennan-Brown LTD Website: www.byrbb.com Instagram: https://www.instagram.com/byrebeccabrennanbrown

Garden Furniture In Stock Now! Capitalise On Your Outside Space In these troubled times, many of you will be looking for garden furniture to enable you to spread out more outside, to meet Government requirements re social distancing. Look no further than LeisureBench Ltd. for quality commercial grade outdoor products.

We have a huge range in stock now, thanks to our 50,000 sq. ft. of storage space. We have A Frame and round picnic tables, that includes heavy duty pressure treated designs, benches, parasols, chairs, tables, dining sets, Rattan furniture and much much more.

You are sure to find something that suits your requirements.

Make sure you order now while stocks last and take advantage of our trade only volume

discounts.

Any purchase over £500 will save you 5% off our trade prices, £1000 plus orders, 10% off and £1500 plus orders will save you a massive 15% off.

On top of that readers of this magazine can claim an extra 5% off selected products, by using the discount code CATERER19 when ordering on our web site at the check out.

LeisureBench Ltd offer a speedy delivery throughout the UK. To view our full range of outdoor furniture, visit our website at www.leisurebench.co.uk.

You can also contact our dedicated sales team by emailing sales@leisurebench.co.uk or by telephoning 01949 862920.

with a Broadview Shading Solution

A common source of lost revenue for pubs, cafés and restaurants, even without the covid-19 social distancing rules, is under-utilised outside space.

Installing a retractable awning or louvred roof pergola is the simplest and easiest way to create a sheltered area that boosts your establishment’s capacity all year round, come rain or shine. This means your customers will be able to enjoy a delicious dinner or their favourite tipple in style and socially distanced safety no matter what the ever-changing British weather is up to.

Not only will outside shading

allow you to safely serve as many people as possible while social distancing is in effect, but also long into the future when coronavirus is a distant memory, so it's an almost guaranteed return on your investment.

With a range of shading solutions available, from stylish awnings perfect for patio areas to impressive louvred roof outdoor structures that provide the ultimate in flexible dining space, you’re sure to find the perfect fit for your business’s needs at Broadview Outdoor Shading.

To learn more and to book your free design consultation, get in touch with Broadview today

Outdoor Spaces

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

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

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

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

Bespoke goods are also a speciality with custom

EcoTensil Launches Plastic-Free Paperboard Utensils Across Europe European-based team, and distribution centre in Rotterdam.

The award-winning multi-functional EcoTensil utensils have a more pleasing “mouth-feel” than wooden spoons and forks. The sturdy EcoSpoon® is formed with one simple “bend to touch dotsTM” fold.

EcoTensil has designed its current product line for single-serve packaging, foodservice and sampling applications and supplies its utensils formatted ready to fit into existing packaging.

EcoTensil announces the European launch of its plastic-free single-use cutlery. The range of folding multifunctional paper utensils was developed to replace small plastic spoons in food packaging. The range is available to order through EcoTensil.eu.

Addressing the upcoming EU ban on single-use plastics, California-based EcoTensil brings its trusted sustainable paperboard solutions through its

All EcoTensil products are made from materials from well-managed FSC®-certified forests* and use 50-80% less material than plastic, bio-plastic or wood cutlery. . The GreenDot© line is made from a similar material to a coffee cup, but fully compostable, recyclable and contains no plastic. There is no taste, after taste, dissolving of the coating in one's mouth, or falling apart after a few bites.

Order online at www.EcoTensil.eu

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Design and Refit

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

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

and lounge furniture.

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

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

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

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

Caterquip - For All Your Commercial Catering Ventilation Needs Caterquip Ventilation Ltd is proud to be celebrating its 20th Anniversary this year.

The Warwick based company offers nationwide coverage for all your commercial catering needs - free site surveys, quotations & designs (CAD), quality bespoke & standard fabrications, specialist knowledge of catering ventilation systems (including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS & B&ES Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilations systems to a DW172 specification & BSEN:6173.

They have strong relationships with all lead-

ing kitchen equipment suppliers, and they offer a kitchen design service to help you to build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, Dock Gate 4, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. Ensuring that all systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, we can help you design the best kitchen within the space available.

Call today on 01926 887167 or visit caterquipventilation.co.uk

ILF Chairs - Seating with Wider Appeal ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 30 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly, budgets!

We pride ourselves outstanding personal service with the motto ' No job is ever too big or too small – it’s customer satisfaction that counts'.

In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852 Crib 5 fire reg-

ulations.

The majority of our products are available in a choice of frames, colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery.

Delivery times are generally 4 weeks from order, but we can also offer a "fast track" service for certain products.

Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector has begun to open its doors after the long lock down faced with a major challenge to maintain social distancing. Government guidelines stated that from 4th July pubs and restaurants should encourage the use of contactless ordering from tables and should adjust their service approach to minimise staff contact with customers.

It’s a huge ask and one which Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry.

Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing.

The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

“We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can

SD Screens

SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors.

During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environ-

answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel Engraving and founder of the company.

“Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.”

Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

For further information please contact: Martyn Wright, Managing Director, Brunel Engraving Company Limited Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk ment with some boasting up to 95% capacity.

The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task.

The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors.

To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

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Create The Perfect Atmosphere With Upholstered Chairs Finding the perfect furniture to enhance your bar or restaurant’s décor couldn’t be easier with Trent Furniture’s wide choice of upholstery fabrics, chosen to complement our large selection of stylish chairs.

You can select your choice of upholstery from the extensive range available on Trent’s website or on the colour match card sent with our brochure. Most customers can find exactly what they want from our large selection, but Trent’s expert in-house upholsterers are also happy to upholster furniture with fabric supplied by you.

Upholstered wooden chairs combine durability and comfort

Square One Interiors

and are always a versatile choice for any hospitality setting. Trent’s classically designed Boston chair is available in a light oak, dark oak or walnut finish, with a great choice of matching fabric or leather upholstery.

Alternatively, the Washington chair’s clean lines make it a smart and practical choice for any bar or restaurant.

Trent’s upholstered chairs and bar stools are both stylish and cost effective. The upholstered Washington Side Chair starts at £39.90 and the upholstered Boston Side Chair is available from £46.90.

See the full range of upholstered chairs at www.trentfurniture.co.uk or call us on 0116 2986 286 to find out more.

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as Starting out in his garden shed, Jamie never thought offering design and advice. that his new range of reclaimed furniture would become Since his humble beginnings in the garden shed, Jamie as successful as it has over the past 2 years. Having had a and the company have now history in design and furniture work with hospitality operators, design, an idea was born and he pubs, bars and hotels, as well as decided to run with it. He loved some large contract furniture the idea of a rustic looking, companies and high street industrial range which was also names. Our portfolio and workeco friendly and sustainable. He force are growing and we are soon found that a modern twist very excited to be working on was also achievable, by using some fantastic projects moving bright colours on the steel forwards, so watch this space! frames, as well as several differVisit ent wood finishes which would www.squareoneinteriors.co.uk compliment the overall design.

Brave New World

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

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

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

remove chairs, thereby increasing distance between people, but not making the restaurant look empty.

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

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

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

Design and Refit

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CFG Capabilities Inspire Customer Confidence Thousands of pubs, bars and restaurants up and down the UK have safely reopened thanks to the quick thinking and supply chain capabilities of the Contract Furniture Group (CFG). As the pandemic spread and lock down forced many to down tools, the team at CFG sprang into action to design, source and manufacture the range of PPE screens, sanitiser stations and safety signage it knew would be needed to get the hospitality sector back in business.

The first few weeks of lockdown subsequently felt out of step with the rest of the country for the UK’s leading supplier of contract furniture, as CFG managing director Richard Bellamy confirms: “As most of the nation’s businesses effectively prepared to go into hibernation, we were frantically working to create products we knew would be essential to get this sector trading again. While others were forced to wind down at work, we were winding up the product development and production activity for our social

Protecting Assets

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service.

CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself!

There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree!

CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + install fee, it is quick & easy to use with minimal training CardsSafe® ensures peace of mind and protects against fraud and theft CardsSafe® increases staff trust and improves the work environment CardsSafe® is easy to use and need minimal training CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft

and sneeze screens. We quickly added sanitiser stations, masks, signage and various other essentials to the range, so remained in full flow. It turned out to be a good thing we moved so quickly as demand soon outstripped supply and at times it was a real challenge to keep up with orders.

“With so many venues now using our PPE range to keep customers safe, we’re starting to get back to our core business of designing, fitting and furnishing pubs, bars, restaurants and hotels. Hopefully it won’t be long before the sector is buzzing again.”

Contract Furniture Group has served the hospitality industry for over two decades.

The size of its range and project capabilities remain unrivalled, and the firm still promises to never to beat any quote for products of the same quality. Visit www.ContractFurniture.co.uk to learn more, or call the team on 0115 965 9030 to discuss your contract furniture needs.

Some of the UK’s biggest brands now rely on the CardsSafe® system when they handle customer cards, including: Young & Co.’s Brewery Hilton Hotels Foxhills Country Club Lord’s – The Home of Cricket Evans Cycles The National Portrait Gallery “Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.”

Timothy, Young’s Bar Manager

“The CardsSafe system is great for servicing our customers who enjoy our outside areas.”

Debbie, Manager and Landlady of The Deers Hut pub

Please visit the website and create your own account quickly and securely, or for more info, contact CardsSafe Customer Team.

WEB: www.cardssafe.com Phone: 0845 500 1040 Email: sales@cardssafe.com

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Sims - The First Port Of Call For Banquette Seating

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

Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the

MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as

walls in a period setting.

Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating.

Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on page 40 for further details.

Drakes Bar Furniture - UK Bar Furniture Supplier

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

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

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

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past.

With clever planning, seating generates a great flow for customers and staff

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

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

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

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

See the advert below for details.

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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 slowly 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

New Weekly Figures Analysis & Reporting Service David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential.

For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly.

David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee.

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very wellused weekly figures reporting system.

He will send you weekly reports on how your business is doing and will

throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved.

Call David Hunter confidentially on 07831 407984 or on 01628 487613.

The Retail Mutual Launches Business Cover Product for the Catering Industry 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.

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 overheads and minimise risks, The Retail Mutual sets out to offer an alternative. Unlike an insurance company, as a discretionary mutual it is Memberowned 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

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.”

See the advert on this page for further details.

For Sale: Licensed Coffee House and Tea Garden Commercial property specialists Stonesmith, are delighted to be marketing the sale of Selleys Coffee Shop - a popular and well-regarded character licensed café, coffee house and tea garden in Sidmouth. The business was established 30 years ago, and has been owned and operated by our clients for the last 7 years. Presented in excellent order throughout, the business offers potential for incoming operators to purchase an attractive, easy to run and sought-after catering business with an excellent reputation with both locals and visitors alike.

The premises are quite unique, forming part of a courtyard development of retail units, from which spinoff trade is derived. Libra Court is situated in a lucrative town centre trading position, just off the main seafront and the main shopping thoroughfare of Fore Street.

The business, which is pur-

posefully fitted, briefly comprises: - Main Coffee Shop/Tea Room Seating Area seating 14 customers, Customer Servery, Kitchen, Separate Wash Up Room and a Customer Cloakroom. Enclosed Courtyard Seating Area providing al fresco seating for 32 customers, with electrically operated canopy and heat lamps, enabling customers to sit outside year-round.

Selleys also offers potential for incoming operators to develop their own style of trade, to suit their own personal requirements, taking advantage of this desirable catering business in this extremely popular East Devon coastal town. With solid levels of trade and profits, there is genuine potential to increase all aspects of the trade still further.

The leasehold business is on the market for an asking price of £39,950. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

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For Sale: Well-Established Traditional Tea-Room

Commercial property specialists Stonesmith, are delighted to be marketing the sale of this thriving and well-regarded day time only traditional tea-room. The Singing Kettle is set within a charming character filled Grade II listed property. The business offers potential for incoming operators to purchase an attractive and highly sought-after business with a successful trade from both locals and visitors alike. The premises retain period original features including heavily beamed ceilings and is presented to a high standard throughout.

They briefly comprise of: Main Tea Room Seating Area comfortably seating 30 customers; Customer Servery and Preparation Area and Kitchen Area; Well-presented and spacious Living Accommodation offering 2 Double Bedrooms (1 with Ensuite Shower Room), attractive Sitting Room with feature vaulted ceiling, spacious Kitchen and separate Family Bathroom.

town centre trading position in the very heart of Dartmouth, which is one of the prettiest and possibly most visited and photographed of all of the South Hams towns.

The Singing Kettle offers a traditional and popular menu to include breakfast, morning coffees, lunches, afternoon teas, to include the popular Devon cream tea, together with a selection of hot and cold beverages. The business trades daytime hours only for around 42 weeks of the year in order to suit our client’s lifestyle requirements. For anyone looking to relocate to the West Country, this could be the perfect opportunity to run a profitable catering business, with a comfortable home in a much sought-after estuary town.

The leasehold business is on the market for an asking price of £79,950.

Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

The Singing Kettle occupies a prime

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you.

We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way.

Your business is in most cases the biggest risk and the biggest asset you will ever have from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle.

Within your business you will also have your trusted partners,

your accountants and bankers, do you include your insurance broker? If not why not?

Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll?

We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money.

See the website on the facing page or visit www.phoenixsrs.co.uk

T H E W E S T C O U N T RY S P E C I A L I S T S

TAUNTON, SOMERSET

SIDMOUTH, EAST DEVON

SIDMOUTH, EAST DEVON

DARTMOUTH, SOUTH HAMS

TAUNTON, SOMERSET

EXETER, DEVON

Attractive & Well Regarded Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business Must Be Viewed

Wonderful Day Time Only Coffee House & Tea Garden Seating Throughout For 46+ Customers Prime Position Close To The Sea Front Solid Trade Levels and Impressive Profits Excellent Catering Opportunity With Low Overheads

Well Presented Free Of Tie Village Inn Prime and Prominent Landmark Trading Position Bar Area (13+), Lounge Bar & Restaurant (46+) Large Owners 6 Bedroom Accommodation Commercial Catering Kitchen & Ancillary Facilities

Traditional Tea Room With Accommodation Much Sought After Estuary Town Well Presented With 30 Covers & Outside Seating Spacious 2 Bed Owner's Accommodation Day Time Only, 9-10 Months Of The Year Award Winning & Lucrative Business

Stunning Waterside Licensed Restaurant Impressive Sales Of £540,410 Net Of VAT Refurbished Restaurant Areas Seating 74 Customers External Seating for 30, Well Appointed Kitchens Outstanding Town Centre Opportunity

Stunning & Award Winning City Centre Gin Bar Furnished To An Exceptionally High Standard Exceptionally Profitable With Impressive Sales Customer Seating Areas For 50+ First Class Business In A Prime Location Run Under Full Management

LH £79,950

LH £95,000

LH £35,000

2040

LH £39,950

2114

LH £49,950

4756

2113

2115

LH £95,000

4787

DARTMOOR, DEVON

EXE VALLEY, MID DEVON

DEVON/CORNWALL BORDERS

DEVON/SOMERSET BORDERS

NORTH DEVON

DORSET VILLAGE

Substantial & Impressive Moorland Village Inn Bar (28+), Lounge & Restaurant (52), Beer Garden 4 High Quality Letting Bedrooms Stunning 4 Bedroom Family Accommodation Impressive Levels Of Trade & Profits

Substantial Detached Country Hotel & Restaurant 10 Ensuite Letting Rooms Lounge with Bar (16), Dining Room (22) 2 Bedroom Owner's Accommodation Set in 2 Acres with Tremendous Potential

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

Substantial & Impressive Detached Hotel 7 Letting Rooms And A 3 Bedroom Suite Lounge Bar, Breakfast/Dining Room Superior 4 Bedroom Owner's Accommodation Gardens, 5 Electric Hook Ups, Parking Huge Potential To Develop All Aspects

Stunning Detached Thatched Country Inn Character Bar (30+), Restaurant & Dining Areas (55) 4 Letting Bedrooms & 3 Bed Owner’s Accommodation Grounds Of 1½ Acres, Gardens (62) Car Park & Lake Impressive Levels Of Trade & Profits

Substantial Well Presented Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Home Set In Over ¾ Acre With Car Parking & Gardens

FH £495,000

4789

FH £575,000

6002

FH £650,000

6004

FH £695,000

THINKING OF SELLING? CONTACT STONESMITH FOR A FREE VALUATION

6003

FH £695,000

4783

FH £725,000

4798

01392 201262 www.stonesmith.co.uk