CLH Digital - Issue #26

Issue 26

Support for 'Cancel the Curfew' Campaign Grows CLHNews

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Hospitality professionals across the UK have joined forces to support the newly launched Cancel the Curfew, (#CANCELTHECURFEW) a campaign calling for the termination of the 10pm hospitality curfew instated by the government last Thursday. The curfew is described as a devastating blow to the hospitality industry that reopened just 12 weeks ago to the public, after being closed throughout lockdown.

tanced from the other • Music above 85 dB forbidden Campaigners have written to Prime Minister Boris Johnson warning that the 10 p.m. curfew implemented in an attempt to stem the spread of Covid-19 will spell “the end of the hospitality industry as we know it”.

The new laws force pubs, bars and restaurants throughout the UK to:

The open letter read: “Our industry is dying and the 10pm curfew may be the final nail in the coffin.

• Close at 10 p.m., with guests having to vacate the premises by 10 p.m. meaning last orders fall before.

• Operate table service only, and standing forbidden • Mandatory face coverings in all indoor situations, with the exception of when guests are seated at a table to eat or drink • Tables limited to a maximum of 6 guests suitably dis-

“Up and down the country, our pubs, clubs, bars, restaurants, music venues, theatres, event spaces and all other businesses that fall under the hospitality industry’s umbrella are teetering on the edge. Some are suffering death by a thousand cuts, while others have been ignored and left to starve.

people will lose their jobs, thousands of businesses will close their doors forever, billions of pounds of tax income will be lost, and the hospitality industry will never be the same again.”

To demonstrate the negative impact of the curfew on the nation’s hospitality venues, Cancel the Curfew has asked hospitality businesses, workers and supporters to post its campaign assets on social media with the hashtag #CancelTheCurfew, and to share posts explaining how the curfew has affected trade.

The campaign has also organised a silent protest for Saturday, 3 October, asking hospitality workers to stand outside their venues from 10 p.m. -10:15 p.m. holding #CancelTheCurfew signs.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 26

Editor's Viewpoint

Welcome to the latest edition of CLH Digital #CANCELTHECURFEW NOW!!!!

Hats off to Andy Preston! Who is Andy Preston you might ask?

He is the Mayor of Middlesbrough, who has broken ranks and thrown down the gauntlet to the government over the Orwellian additional restrictions forcing pubs bars and restaurants to close at 10 p.m.

EDITOR

Peter Adams

Readers of this blog (and I do hope you are out there) will have previously read that I have been an outspoken critic of the lockdown since it began in March. It is my opinion, but then again, I do get paid to give it! I am pleased to say that I am not a “bandwagon journalist”, who sits back seeing which way the wind blows and then jumps ship. My criticism of this disastrous policy began the very day it was implemented!

A monumental catastrophe, destroying not only the economy, but the very fabric of all the things we hold dear.

Now, thankfully, we are now seeing “pockets of resistance”, and like all pockets of resistance they grow exponentially.

The Middlesbrough Mayor’s stance comes at the very beginning of the #cancelthecurfew campaign which is the lead/front page story for this week.

We here at CLH News intend to do our bit and back this campaign to the hilt and give it as much publicity as we can.

The 10 p.m. curfew was a nonsense which clearly had not been thought through. I am old enough to remember the old licensing laws, which saw pubs close in the afternoon and reopen at 5.30 and close in the evening at 10.30, and young enough at the time to see all the trouble it brought as people poured onto the streets, bringing havoc at taxi ranks takeaway’s etc.

And some bright spark thought “let’s reintroduce that”!

However, that is not really the point of issue - the issue is the lockdown itself.

We here at CLH News have been at the coalface since the pandemic broke. We have continue to print, introduced a weekly digital edition, manned our social media, liaised with advertisers and the hospitality and licensed sector and have seen first-hand how hard the sector has and continues to work to make their outlets operate in a “Covidsafe” way. The sector has devoted and enormous amount of resources, time effort and money in following the government’s reopening guidance.

Frankly they could not have done more and a report this week from Public Health England (see page 14) confirms that pubs bars and restaurants account for only 3% of infections, and if the government’s own data reveals that the hospitality sector accounts

for a very small amount of cases then it beggars belief why the curfew was introduced in the first place.

One only has to look at the revellers on the streets at 10 p.m. to see that it is an impossible task to enforce and the public are simply not buying into it. Nor has there been any credible evidence whatsoever which could justify the 10 p.m. curfew.

There also seems to be a popular “misconception” that if the government throws money at the problem (and there has been no additional indication that it is going to) it will ensure that businesses emerge from the lockdown and pick up where they left off.

That too is a nonsense. Closing the hospitality sector, reopening to a very successful government backed initiative, only to impose further restrictions “indefinitely”, with the said restrictions looming over the sector in the future will have such a destructive effect most outlets will not recover.

The sector badly needs a bright light at the end of a very dark tunnel. We need leadership from the government, we need hope, so that we can plan for the future. So I urge anyone and everyone to back the call to #cancelthecurfew And a message for the Chancellor reintroduce “Eat Out To Help Out” for Christmas. Your August scheme was a great success, seeing over 100 million meals sold, Christmas is tradition traditionally the busiest time for the hospitality and on trade, and we need to rebuild confidence in the public and encourage them to get out and help get the sector back on its feet.

A country without a vibrant hospitality sector really is a country without joy!

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 cater for the growing staycation(ers)

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

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PRODUCTION & WEB ADMIN Shelly Roche Published by

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Support for 'Cancel the Curfew' Campaign Grows Issue 26

(...CONTINUED FROM FRONT COVER) The curfew has drawn universal criticism, with Middlesbrough’s mayor vowing to reject the government’s new lockdown on the town immediately after Matt Hancock announced it in the Commons.

Andy Preston said he is preparing to fight the measures to restrict people meeting up indoors with anyone outside their household, hitting out at the ‘factually inaccurate’ lockdown and the government’s ‘ignorance’.

He said: ‘I have to tell you I think this measure has been introduced based on factual inaccuracies and a monstrous and frightening lack of communication, and ignorance. ‘I do not accept the statement at all. I do not accept these measures. ‘We need to talk to government, they need to understand our local knowledge, expertise and ability to get things done, and preserve jobs and well-being. ‘We are really disappointed. As things stand, we defy the Government and we do not accept these measures.”

The campaign reports that venues have experienced a 60% drop in revenue since the curfew began. Meanwhile, data released by the government shows that between 14 August and 20 September, just 3% of Covid outbreaks were attributed to hospitality venues, compared to 42% in schools.

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Tom Lord, hospitality consultant and founder of Hospitality Gin, said: “The industry that we love is in grave danger of being suffocated by this curfew.

“The newest legislation and government advice is paralysing our industry and we must be heard; as a unified voice, to protect what we have left and what our futures might hold for us.

“Some venues were starting to see a light at the end of the tunnel before it was announced as customers returned and we all settled into the ‘new normal’. Now we’ve been plunged back into uncertainty.

“You can show your support by using the hashtag #cancelthecurfew and by signing our Google sheet document. We hope to raise awareness of our cause and get to those who make these decisions before it’s too late.”

“We want the British public to know the impact that the curfew is going to have, not just on our businesses, but on our friends and colleagues.

An outraged bar owner in Manchester has banned the MPs from their bars until the curfew is changed.

“We have borne the brunt of the measures announced over the past fortnight. We are vilified as breeding grounds for the virus yet Public Health England’s own figures show this is not true. In fact, the latest figures show that we have one of the lowest infection rates outside of the home.

Michael Greenhow of Mojo said: “With neither evidence to support the assumption that hospitality is driving infection – only 35 cases reported in the sector and as of yet no sign of the threatened dramatic upturn in deaths, the move to curtail the operational hours of our already crippled industry seems unjust and punitive, not to mention illogical and irrational.

“Hundreds of thousands of people will lose their jobs as a direct result of this disastrous policy, thousands of businesses will close their doors forever, and the hospitality industry will never be the same again. Stop blaming hospitality, let us serve” In an Instagram post, @cancelthecurfew wrote: “The UK Hospitality Sector directly employs 10% of the working population and contributes £39 Billion in tax revenue.

“Are people more infectious after 10pm? Hospitality has slaved to work responsibly within the constraints laid out for us and now we are being thrown aside with scant concern for the impact these measures will have on our businesses and the wider economy.”

To Support Cancel The Curfew visit www.catererlicensee.com/cancelthecurfew

New Restrictions To Cut Hospitality Visits But Won’t End Socialising

Snap survey from CGA reveals a sharp drop in the frequency and length of people’s trips to restaurants, pubs and bars, and split opinions on the impact of government measures Consumers will significantly reduce their visits to pubs, bars and restaurants in the light of new government restrictions—but many plan to continue socialising elsewhere after curfew.

Those are among the messages from CGA’s latest Consumer Pulse Survey, conducted after the announcement of requirements including 10pm closures and mandatory table service. Two in five (40%) respondents say they will go out less often as a result of the measures—nearly three times as many as those who will go out more frequently (14%).

Tighter regulations are set to have the biggest impact on consumers who have been slow to return to hospitality—especially those in older age groups. They appear less likely to affect the behaviour of previously regular visitors, who largely indicate they will maintain their frequency.

But the curfew might not have the government’s desired effect of reducing late-night contact, the survey suggests. A third (34%) of British adults say they would be likely to invite friends back to their house after 10pm, and nearly as many (30%) admit they would seek out alternative locations to continue socialising.

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The regulations may also spread visits more evenly across the week—continuing a pattern of behaviour set in August by the popularity of the Monday-to-Wednesday Eat Out to Help Out promotion. Two in five (41%) consumers who previously went out on Saturdays say they are less likely to do so now, compared to 29% of weekday visitors.

CGA’s research & insight director Charlie Mitchell said: “Our survey shows that having been encouraged out to restaurants, pubs and bars in August, large numbers of consumers are now likely to retreat. The new restrictions deal a major blow to operators who had got back on their feet after lockdown, and to city-centre and late-night operators in particular.

“With so many people signalling they will simply switch their socialising elsewhere, rather than in the hygienic environments that operators have worked so hard to create, these measures may not even have much beneficial impact.

Businesses have responded nimbly to all the restrictions that have been placed on them so far, and will now be finding more innovative ways to sustain trade without compromising guests’ safety.”

The Consumer Pulse Survey indicates the measures may have further impor-

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tant impacts on behaviour, including shorter visits and an even greater reluctance to visit city centres.

Among people who often go out late, three quarters will either stay for a shorter length of time (43%) or stay away in the late evening completely (34%). Of those who typically visit city centres, half (48%) say they are now less likely to visit venues—much more than those in rural areas (29%).

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How Hospitality Managers Can Spot Mental Health Issues, To Help Head Off Post-COVID 4

CLH Digital

Issue 26

Mental health is a key factor in an increasing number of workplace conflicts, so hospitality managers need to know how to spot and tackle problems among their staff head on, says David Liddle, CEO of The TCM Group (Train. Consult. Mediate) https://thetcmgroup.com It was reported during August that 700 restaurants deregistered with the government’s Eat Out to Help Out scheme due to unprecedented strain on staff, with employees reporting that their mental and physical health was suffering.

In fact, hospitality and catering will be one of the sectors carrying the mental health scars from the Coronavirus crisis for a long time to come. Even though most businesses have reopened, it is highly likely that requirements to maintain a ‘social distance’ will prove a long-term nightmare for those working in the sector. Workers may have to work harder than ever and wear a number of different hats at the same time.

Many will be balancing concerns about safety, with the very real prospects of job losses.

Even in 2019 - when the phrase ‘COVID safe’ had never even been uttered - four out of five (84%) hospitality workers reported increased stress which was believed to be a direct consequence of their job. When we combine this traditionally demanding industry, with the pressures of a post-COVID world, a bleak mental health picture emerges.

CONFLICT IN A HIGH-PRESSURE ENVIRONMENT All of this makes it easy to understand why conflicts might be more prevalent, in a sector which was fraught with conflict between staff, managers and customers to begin with. Operating in pressurised, stressful environments – and when emotions are running high - the potential for conflict with colleagues and managers is greater than ever.

People who are fuelled on adrenaline and cortisol (the stress hormones) often find it hard to think straight or react rationally to situations. Fight or Flight kicks in. They become irritated more easily and are quick to temper. When people are anxious or depressed, they find it harder to concentrate and their decision-making ability can become impaired. When these factors are at play, it’s easy to see how major meltdowns can occur.

At TCM, we are seeing a rise in both the amount and ferocity of cases coming to us for mediation – and our mediators are reporting that mental health is behind a rise in workplace incivility and is a factor in an increasing number of workplace conflicts.

THE VICIOUS CIRCLE OF MENTAL HEALTH ISSUES AND CONFLICT It is easy for this to become a vicious circle. Managers often don’t realise that someone whose behaviour

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has become combative, or whose performance has dipped, maybe suffering with a mental health issue.

Employees who are suffering from anxiety or depression are often reluctant to talk about it for fear that disclosure may affect their job security or career prospects. In 2019 a survey by the job site CV library found that Six in 10 (62%) hospitality professionals are too afraid to tell their employer that they’re suffering with poor mental health, while two thirds said their performance is being affected by their struggles.

There’s a tendency to think that if you brush workplace disputes under the carpet they will go away. The reality is that this rarely happens. Positions become entrenched and if left unchecked, interactions can get increasingly unpleasant. People become distressed, are often unable to sleep at night and start to suffer physical symptoms such as headaches or stomach upsets. Absence levels rise and there is a knock-on effect on busy hospitality teams, not just in terms of resourcing, but also on motivation, engagement, and productivity.

KEY ACTIONS TO PREVENT CONFLICT Hospitality managers need to act early, both to support employees who may be suffering with mental health issues, and to nip conflict in the bud. There are two key actions they can take: Be alert to the early warning signs of mental ill health: There are a few red flags that may indicate an employee is suffering with a mental health issue. Someone who is normally very sociable and communicative may start to withdraw, or you may notice that a usually reliable and well turned out employee is looking tired, turning up late and paying less attention to their appearance than normal.

People may become tearful and over-sensitive, or more prone to making mistakes. Someone who is usually very organised and in control may start to struggle with the need to think on the spot or to deal calmly and efficiently with the day to day challenges that can arise in the caring profession. Normally easy-going people may be quick to lash out and appear to be falling out with colleagues over the smallest things.

If managers know how to recognise the signs of someone who is anxious or depressed and finding it difficult to cope, they will be able to act early to offer support, adjust working patterns or roles if needed and signpost the individual for professional support.

DEAL WITH CONFLICT CONSTRUCTIVELY: Rather than getting angry, raising drawn out grievance procedures or sweeping things under the carpet, open, honest, face-to-face conversation is the best way to start. If managers deal with their people with compassion and empathy, they will often find it much easier to get to the root of the problem and to sort it out rapidly.

If this doesn’t work, it’s important that managers know that there are other highly effective, collaborative approaches such as mediation or facilitated conversations – where an impartial third party helps people have a constructive dialogue so they can sort their differences out. Research shows that this non-adversarial way of resolving difficult situations is successful in over 90 per cent of cases. Mediators at TCM have been able to continue achieving this high success rate throughout lockdown, by conducting mediations online.

At a time when people in the hospitality profession are facing unprecedented pressures, employers owe it to their staff to take a people-centred, values-driven approach which will help them shift from right/wrong win/lose mindsets and ultimately protect their health and wellbeing.

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Drinks Sales Shed £1.3bn After Lockdown Issue 26

Well over £1bn of sales were lost in the out-of-home drinks sector in just four weeks after the end of lockdown, CGA’s new On-Trade Market Recovery Update reveals.

Between 12 July and 8 August, CGA’s On Premise Measurement Service recorded total sales of £1.29bn—a cut of nearly half from £2.49bn in the same period in 2019. Sales were limited by ongoing closures of pubs, bars and restaurants, with an average of 30% of the country’s licensed premises not trading over the four-week period.

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losses, though they have been quicker to return since lockdown and have outpaced restaurants for sales in recent weeks. The Market Recovery Monitor from CGA and AlixPartners shows that by the end of August, nine in ten food pubs (94%) and community pubs (89%) were trading again—more than casual dining restaurants (84%) and the all-premises total (76%).

Conditions have become even more challenging since the end of Eat Out to Help Out, and new limits on social gatherings, 10pm curfews and ongoing social distancing are all likely to lead to more big sales losses in the months ahead.

Beer sales were wiped by £616m year-on-year while the spirits category, which has struggled to recover sales ever since the end of lockdown, saw sales plunge £254m. Soft drinks and wine accounted for 18% and 14% of losses respectively.

CGA’s On-Trade Market Recovery Update provides many more insights into drinks sales in the crucial four-week period. The full data and analysis is available from CGA now.

The picture was slightly brighter on a per-outlet basis, where sales were down by a quarter (26%)—from an average of £5,633 per outlet per week last year to £4,172 in 2020.

Jonathan Jones, CGA’s Director of Client Services, says: “With well over £1bn of sales lost in just four weeks, this research shows just how tough it was for out-of-home drinking operators after lockdown. While there were some positive trends in the market, and in the pub sector in particular, conditions were the hardest we have ever known. All the new restrictions and ongoing anxiety around COVID-19 mean many more difficult weeks lie ahead.”

CGA’s weekly Drinks Recovery Tracker has shown the challenges that operators have faced in bringing people back out to drink, despite the popularity of the government’s Eat Out to Help Out scheme. Pubs account for 42% of the

CGA And CPL Survey Reveals Hard Work and Frustrations On The Frontline Four in five hospitality professionals surveyed are back at work, new research by CGA and CPL Learning shows—and training has helped the large majority to feel safe and satisfied.

A new report, Hospitality Professionals: Returning to the Sector, reveals that 81% of professionals are back working in their venues, though a quarter (24%) say they remain concerned about their long-term job security. A total of 89% are satisfied with the COVID-19 measures in their workplace.

It follows widespread training across the industry in safety and hygiene. Nine in ten (89%) professionals said they had received COVID-specific training before returning to work, and nearly as many (87%) were satisfied with it.

The training and hard work of frontline teams has helped hospitality to show consumers that it is safe to eat and drink out since lockdown. ‘We Hear You’ research from CGA, Yumpingo and UKHospitality shows 96% of guests have been satisfied with the level of hygiene and cleanliness in venues they have visited, and 89% with the way team members have followed precautions.

The survey also reveals the frustrations that professionals have experienced

since lockdown, including the challenge of ensuring that guests respect guidelines around social distancing, one-way systems and staying seated.

There is also disappointment about the pandemic’s impact on operations, and well over half (58%) of professionals think safety measures have had an impact on the level of service they can provide, especially by reducing personal interaction. Those concerns don’t appear to be reflected in the views of customers though, since nearly nine in ten feel their interaction with staff has been better (29%) or the same (57%) as on pre-lockdown visits.

Consumers’ satisfaction with their hospitality experiences since lockdown reflects the dedicated work of professionals, the careful planning of leaders and the good training that has been provided,” says Chloe Sheerin, Consumer Research Executive at CGA. “New regulations around 10pm closing, face masks and table service are going to place even more pressure on teams, and extra preparation and training are going to be needed in the coming weeks. Frontline professionals will have to work harder than ever to sustain the balance of safety and experience for guests, and they will be right at the heart of hospitality’s recovery.”

Chancellor’s Plan 'Doesn’t Go Far Enough To Protect Pubs and Jobs' Issue 26

“It is very concerning to see the Chancellor not extend the business rates relief for pubs. Pubs now face a cliff edge come March 2021 where they will have to pay on average £25,000 each per rate paying pub. That’s a cost of £800 million to the sector which will be the final straw for many pubs. We need the Chancellor to review this and extend the business rates holiday as a matter of urgency.

“Increasing access to Government loans, and extending the lengths to pay them back, will help some pubs, but for many, taking on further debt in the form of a loan isn’t even a viable option – particularly at this stage.

Photo attributed to Ministry of Housing, Communities and Local Govt - www.gov.uk/government/people/rishi-sunak

The hospitality and licensed on trade industry has reacted with dismay at the Chancellor’s announcement yesterday Rishi Sunak’s Winter Economy plan.

Commenting on the plan, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Following the additional restrictions announced earlier this week and their devastating impact on the already precarious situation our sector is in, we were really hoping for a strong package of support today. Some elements of the Chancellor’s plan today are welcome, but do not go nearly far enough to save the thousands of pubs and jobs that we have highlighted are at serious risk.

“The VAT cut extension on food and soft drinks will help our sector and it is great to see the Chancellor answer our urgent call for this.

However, the extension is only for six weeks and only takes us through to the end of the current restrictions – it needs to be much longer to help our sector recover.

“Furthermore, where those pubs and bars that are not food focused are concerned, the Chancellor has missed a golden opportunity to extend the VAT cut to include alcohol.

“The new flexible job support scheme is needed considering that the furlough scheme will end next month, but with a lower level of funding from Government that will cost employers more, we are not confident it is enough to protect jobs in the current trading conditions. We will need to closely monitor the effectiveness of this scheme with our members and invite the Government to work with us if changes to the scheme are required.

“As brewing businesses are also greatly impacted by the curfew and the tighter restrictions pubs now face, they need more support too.

With no direct support for them in today’s announcement, it is imperative that a beer duty cut is top of the list for the Chancellor at the next Budget, which would greatly help wet led pubs too.

“We need the Government to recognise that consumer confidence is fragile and the additional restrictions that could be in place for a further six months will only make this worse. We are asking them to consider ways they can help boost consumer confidence including running the successful Eat Out To Help Out scheme again and offering sector specific grants for pub businesses.”

UKHospitality Chief Executive Kate Nicholls said: “The announcement of further restrictions yesterday was a significant hammer blow that will inevitably depress trading. It was crucial that the Chancellor delivered support today that specifically targeted the hospitality sector which has been hit harder than any.

“The announcement of flexible employee support is a move in the right direction, but hospitality needs more targeted efforts to support jobs. Almost 1 million people in our sector are still on furlough. We need Government to go further in hospitality, recognising the greater restrictions imposed upon us, and pick up the full cost of unworked hours. This would be a relatively low cost for huge reward for our workforce. Full support to sustain people in their jobs during what could be a pretty bleak winter for hospitality would be a great step forward.

“Looking ahead, the extension of the VAT cut was absolutely critical.

UKHospitality had pushed hard for it, so it is great to see the Government taking note of our major concerns about recovery into 2021, though this must be extended further. The announcement of longer tax deferrals and the option of longer loan repayments should deliver some much-needed breathing room for employers.

“Things were looking grim for our sector yesterday and we were desperately hoping for some good news. The Chancellor has given us some reason to be positive again, but we urge him to engage with the trade on specific measures to keep people in work. While some of these measures announced today will give businesses a future to shoot for, and hope that they can begin to rebuild, we are still not out of the woods.”

Ross Hindle, UK pubs and hospitality sector analyst at Third Bridge.

Said: “The UK hospitality executives we’re speaking to say Q1 and Q2 next year are going to be very tough for the pub trade as VAT goes back up, suspended payments become due, unemployment bites, business rates return, and rent relief tapers away. Some say a so-called ‘polo mint problem’ has already emerged, with inner-city pubs fighting for survival,

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whilst community and suburban pubs, typically serving food, do better.

Overall, experts say, the UK is likely to lose between 1,500 and 2,000 pubs over the next 12 to 18 months.

“We’re told many pubs only become profitable at between 70% and 80% capacity, yet social distancing regulations and the rule of six mean many public houses are now capped at around 50-60% capacity – and so unable to break even. The usage of outdoor space can bolster that percentage but its impact is expected to fade as the winter months draw in.

“We’ve been told that in 2019 UK pub revenues were around £25bn, however in H2 this year pubs are expected to deliver just 55% of last year’s revenue level and that’s without another national lockdown.

Experts are telling us that even by the end of 2021, UK pubs should deliver only 92% of 2019 revenue levels. In real terms that would mean many publicans making only half of their usual profits. That said, executives say pubs will over-index or gain market share against the hospitality sector in general – winning against full-service restaurants, hotels, plus travel & leisure establishments. Overall we are hearing the pubs business will get back to 2019 levels of revenue in late 2022 or 2023.”

Christian Mole, EY UK & Ireland Head of Hospitality & Leisure, said: “While the hospitality sector will welcome the support measures announced today, including Pay As You Grow, the Job Support Scheme and the sector-specific VAT rate freeze, many will have been hoping for more generous direct intervention in recognition of the particular challenges that the sector faces. Social distancing measures continue to constrain both operating capacity and customer demand, and pubs and restaurants have been further impacted by the 10pm mandatory closing time. The hotels sector will face depressed demand for some time due to decreased business travel and inbound tourism, which may result in continued closures and resulting job losses.

“The hospitality sector was already facing difficulties before the pandemic and is now undergoing an accelerated transformation. Businesses that are resilient enough to survive may ultimately emerge to form a healthier and more profitable sector but a smaller footprint could be the cost.”

Neil Pattison, Director of Caterer.com said ““An extended VAT cut is good news for the sector but with hundreds of thousands of workers still on furlough and businesses under increased pressure due to new restrictions, the government needs to do a lot more to protect jobs – covering 22% of wages when businesses can’t do their usual trade just isn’t enough. Despite seeing a small increase after Eat Out to Help Out, hospitality job vacancies are still at a low point and we’re seeing thousands of workers apply to jobs in hospitality and other sectors every day through Caterer.com’s Redeployment Hub. Without proper, immediate support, more businesses may be forced to close and the incredible talent we have in the sector may be forced to seek work elsewhere or face becoming unemployed. With the ‘summer of staycations’ drawing to a close and Christmas gatherings under threat, we need more creative policy to hold onto hospitality’s workforce.”

National Curry Week To Help Revolution Bar Group Considering Entering Into CVA Drive Vital Consumer Trade To

Revolution Bars is the latest hospitality group to consider a restructure that could see parts of its estate close.

Revolution operates 74 premium bars across the UK and has said it has been working with advisers to assess various strategic options for the firm as it has been hit by a challenging environment.

balance sheet following the £15m equity fundraising and the extension of its banking facilities announced in June but the board believes that the long term nature and potential impact of the latest operating restrictions means that it must consider all necessary options to ensure that its business remains viable.”

The company said: “Further to the continuing challenging trading environment and exacerbated by the further Covid-19 related restrictions announced by the Government last week the board of Revolution confirms that it has been working with advisers to assess various strategic options for the group.”

The group recently announced it was closing its Liverpool site, and reported similar venue sales in the eight weeks to 29 August at 72.5% of last year following Chancellor’s the Eat Out to Help Out scheme, which it has continued to run through September at its own cost.

It added that one of the possible options being examined t is a reduction in the size of the group’s estate by the implementation of a company voluntary arrangement (CVA).”The board is currently evaluating the potential impact of the latest developments on the group’s business before deciding what the next steps should be. One of the potential options being explored is a reduction in the size of the group’s estate by the implementation of a company voluntary arrangement (CVA).

“No decisions have yet been made and there is much further work to complete before the board decides on any appropriate course of action. Revolution has a strong

However, at the time chief executive Rob Pitcher said almost half of the group’s landlords had “refused to enter into meaningful discussions”.

New restrictions by the Prime minister announcing a 10pm curfew on hospitality businesses are likely to hit the business hard, and leaders from the night time economy sector have said they are “an industry in exile”, having been excluded from the latest raft of government support.

Revolution is the latest hospitality firms to consider the possibility of entering into CVAs following the devastating impact of Covid-19 on the hospitality and on-trade, joining established brands including Gusto, Pizza Hut, Wahaca, PizzaExpress and Yo!

Restaurants This October

National Curry Week, 5th –11th October 2020, now in its 22nd year, aims to celebrate the UK’s favourite cuisine and drive additional footfall to help boost revenue, following a challenging year for the hospitality sector and British curry houses.

Supporting our beloved British curry houses. The initiative will encourage consumers to show their support by going for a meal or purchasing a takeaway from their favourite local curry house.

The official National Curry Week website features a nationwide Curry Map where consumers will be directed via press and social media activity. The map enables consumers to enter their postcode and find curry houses to support in their local area.

The website also features a Trade section where outlets will be able to download campaign assets, including posters and social media image assets, that can be used to raise awareness of National Curry Week and attract customers - www.nationalcurryweek.co.uk/Trade National Curry Week is not just for Indian restaurants but for any hospitality outlet planning to take advantage of National Curry Week as a promotional campaign to drive increased revenue. Find out more at www.nationalcurryweek.co.uk

Market Confidence Dips, But Bigger Groups More Optimistic About Survival Issue 26

Fewer than 10% of business leaders in the out-of-home sector are confident about market prospects over the next 12 months, the latest Business Confidence Survey from CGA and Fourth reveals—but restaurant and pub group bosses are less pessimistic than independent operators.

The survey, conducted over the first three weeks of September, shows that the number of leaders feeling confident about the general market has dipped to just 9%—half the level in June (16%), and a fraction of the four-year high of 60% at the start of this year.

Confidence has been lifted by the popularity of the Eat Out to Help Out scheme, which led to better than forecast trading for many multisite groups in August. Two thirds of leaders said their trading had been above expectations since they reopened, with only 18% reporting worse than expected sales. Staycations and warm weather also boosted many operators over August.

But optimism levels will have been dented by new measures on group sizes, curfews and table service since the survey was conducted. Nine in ten leaders think fragile consumer confidence will have a negative impact on the market, and nearly as many (79%) are concerned about a squeeze on disposable incomes.

But the proportion of multi-site businesses feeling confident about the next 12 months for their own business has climbed five percentage points to 37% since June. This contrasts with a recent survey of members of UKHospitality, BBPA and BII, which found that only 19% of operators with one or two sites felt optimistic about their prospects.

However, group leaders’ optimism levels remain way below pre-pandemic levels of 83% in the February edition of the Business Confidence Survey.

The Business Confidence Survey also shows how leaders are responding to market dynamics and consumers’ changing habits. More than four in five leaders (83%) say they will be avoiding city centre locations in their growth plans following a collapse in footfall in big cities including London, while three quarters (73%) plan to adapt to the widespread switch to working from home.

The gulf in confidence follows news from CGA’s Market Recovery Monitor with AlixPartners that 89% of group managed licensed premises were back trading by the end of August, compared to just 68% of independently run sites.

CGA’s Research & Insight Director Charlie Mitchell said: “The last six months have been the most challenging that the out-of-home eating and drinking sector has ever known, and the government’s latest restrictions mean conditions are likely to remain very tough for the rest of 2020.

New Legal Duty To Self-Isolate Now in Force People across England are now required by law to self-isolate if they test positive or are contacted by NHS Test and Trace.

As the infection is now spreading rapidly again, these new measures will help ensure compliance and reduce the spread of Covid-19.

Those on lower incomes who cannot work from home and have lost income as a result will also be eligible for a new £500 Test and Trace Support Payment.

A number of steps will also be taken to make sure that people are complying with the rules. These include:

Health and Social Care Secretary Matt Hancock said: “Anyone can catch coronavirus and anyone can spread it. We all have a crucial part to play in keeping the number of new infections down and protecting our loved ones.

“As cases rise it is imperative we take action, and we are introducing a legal duty to self-isolate when told to do so, with fines for breaches and a new £500 support payment for those on lower incomes who can’t work from home while they are self-isolating.

“These simple steps can make a huge difference to reduce the spread of the virus, but we will not hesitate to put in place further measures if cases continue to rise.”

• NHS Test and Trace call handlers increasing contact with those self-isolating; • Using police resources to check compliance in highest incidence areas and in high-risk groups, based on local intelligence; • Investigating and prosecuting high-profile and egregious cases of non-compliance; and • Acting on instances where third parties have identified others who have tested positive, but are not self-isolating.

Recognising that self-isolation is one of the most powerful tools for controlling the transmission of Covid-19, this new Test and Trace Support payment of £500 will ensure that those on low incomes are able to self-isolate without worry about their finances.

Just under 4 million people who are in receipt of benefits in England will be eligible for this payment, which will be available to those who have been notified that they must self-isolate from today Home Secretary Priti Patel said: “These new measures are about saving lives. Everyone must take personal responsibility and self-isolate if they test positive or if told to do so by NHS Test and Trace.

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The Eat Out to Help scheme has been a springboard to recovery for some multi-site groups, and the green shoots of confidence among leaders are very welcome, but it is clear that many independents face a battle for survival.

“In the face of so many headwinds, the fresh backing that was announced this week on jobs, loans and VAT is welcome, though whether it goes far enough remains to be seen. This is a resilient and adaptable sector, but it deserves extended support from government if it is to sustain businesses and protect jobs in the coming months.”

Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “The wider COVID-19 narrative across the nation has taken an unfortunate turn in recent weeks, with the government introducing further restrictive measures on our industry. Naturally, this will have a less than positive impact on the confidence of business leaders across the sector. As an industry, we have clearly demonstrated that, by harnessing the power of technology and operations, we can operate safely and responsibly to deliver the customer experience that consumers were pining for during lockdown. It’s imperative that we work collaboratively to preserve confidence within the safety of eating and drinking out of home, as we navigate the challenging months ahead.”

“For those who fail to do so, the police will enforce the law.

“These new fines are a clear sign that we will not allow those who break the rules to reverse the hard-won progress made by the lawabiding majority.”

Fines have also been introduced for those breaching self-isolation rules, starting at £1,000, in line with the existing penalty for breaking quarantine after international travel. This could increase to up to £10,000 for repeat offences and the most serious breaches, including for those preventing others from self-isolating.

This could include employers who force or allow staff to come to work when they should be self-isolating, sending a clear message that this will not be tolerated.

If someone or another member of their household has symptoms of coronavirus, they should, as now, isolate immediately. If someone receives a positive test result, they are now required by law to self-isolate for the period ending 10 days after displaying symptoms or after the date of the test, if they did not have symptoms. Other members of their household must self-isolate for the period ending 14 days after symptom onset, or after the date of the initial person’s positive test.

If someone is instructed to self-isolate by NHS Test and Trace, because they have had close contact with someone outside their household who has tested positive, they are legally required to self-isolate for the period notified by NHS Test and Trace. Both household and non-household contacts must self-isolate for the full period, regardless of whether they have symptoms and, if they develop symptoms and take a test, regardless of whether any test taken gives a negative result.

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Local Authorities will be working quickly to set up Test and Trace Support Payment schemes and we expect them to be in place by 12 October. Those who are told to self-isolate from today will receive backdated payments, if they are eligible, once the scheme is set up in their Local Authority.

CLH Digital

TOASTERS • STAINLESS STEEL SINKS & TABLING

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CLH Digital

Issue 26

Is 10 PM Deadline for Pubs and Restaurants Across UK Viable?

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK government’s new rule for bars, pubs and restaurants to close by 10 PM is posing certain economic challenges for bar owners across England.

The rule has been brought under the new countrywide curbs to stop the rise in coronavirus cases.

The government has issued fines worth £1,000 and announced the arrests if hotels are not ensuring to follow a social distancing of 2 meters between each table and placing protective screens.

With these new rules in place, the hotel and pub industries in Britain have been in a morass when it comes to increasing sales which eventually adds an impetus to the revenue.

IMPACT ON THE INDUSTRY With the coronavirus outbreak, the hospitality sector in Britain saw an 87 percent slump in revenue, an equivalent to £30 billion, loss in the second quarter. And, going further, the sector is likely to lose another £73 billion by the end of this year, as suggested by trade association UKHospitality.

Against this backdrop, the already-struggling industry saw a slight respite when the British government announced the reopening of restaurants in July, however, the latest 10 PM curfew on pubs and bars

are throwing survival challenges for bar owners. For instance, the country's bar chain Revolution, which is running nearly 70 bars across Britain, is facing a revenue crisis due to the government’s 10 PM deadline. The bar chain, therefore, is considering closing its operations.

complemented by a reduction in beer tax.

Similarly, the UK’s largest pub retail outlet Greene King, which operates 1,700 bars across the country, believes that the new rule is hitting the business as the number of customers are already less due to the social distancing norms and on top of that 10 PM deadline is a crushing blow on the company’s revenue.

THE ROAD AHEAD

Echoing similar sentiments, the fast-food chains like Pizza Hut, Deliveroo and KFC have also expressed apprehensions about the ramifications of the 10 PM curfew that can prove disastrous for their businesses.

PUSH FOR REVAMPING THE INDUSTRY In the purview of the latest 10 PM curfew on pubs and restaurants, the letter drafted by the 100 major hospitality firms in the UK, including JD Wetherspoon and Burger King, warns that that half of Britain’s 100,000 hospitality firms are going to find it difficult to survive post the mid-year of 2021. It added that the sector was already facing a revenue crisis due to the COVID-10 outbreak and the imposition of 10 PM deadline will further cripple its business.

The letter urged the British government to review the 10 PM deadline and was also signed by the British Beer & Pub Association, British Institute of Innkeeping and the UK Hospitality.

Furthermore, in order to pace up the hospitality sector, the letter also urged the government to consider the VAT slash on the hospitality industry and the business rates vacation to be continued through 2021,

Liverpool, along with Warrington, Middlesbrough and Hartlepool have been ordered into social lockdown and will come into effect on Saturday October 3rd.

Ei Publican Partnerships has partnered with Budweiser Brewing Group UK&I, Britvic, Diageo, Heineken, Molson Coors, and Sharp’s Brewery, to offer customers up to 100,000 free drinks, across more than 1,250 participating pubs in October.

Health Secretary Matt Hancock said the rules would be the same as those announced earlier in the week for the north east of England .

Running from Thursday 1 October to Thursday 29 October, customers are eligible for one free drink a week which they can claim by downloading a voucher via the Great British Pubs website. The site also contains a search function to find out which pubs in respective areas are taking part.

Addressing the House of Commons he said: "We recommend against all socialmixing between people in different households. We will bring in regulations, as we have in the north east, to prevent in law social mixing between people in different households in all settings except outdoor public spaces like parks and outdoor hospitality."

Nick Light, Managing Director of Ei Publican Partnerships, said: “We are delighted to be running our free drinks campaign again. But this time, as a thank you, we’ve extended the offer so that our customers can have up to one drink a week throughout October on an exciting and wide range of products, including from the low and no category.

“Our customers have been fantastic in supporting their local pubs post lockdown, and this is our way of giving something back to them. It continues to be a difficult time not just for our industry, but for our customers, with local lockdowns and tougher restrictions feeding feelings of uncertainty and worry.

“This offer will allow our customers to continue to enjoy their local pubs in the safe and secure environment that our publicans and teams deliver while having a drink on us.”

To find out which pubs are taking part and a complete list of drinks available, please visit: https://great-british-pubs.co.uk/

The imposition of 10 PM deadline on pubs and bars in the country have no grounds when it comes to restricting the rise of the COVID-19 pandemic. As figures (13 September – 20 September) revealed by Public Health England suggest that out of 720 reported coronavirus cases, 45 percent have happened in care homes, 21 percent occurred in education venues, 18 percent in workstations and 5 percent in eating chains, including pubs and restaurants.

If we consider this, it looks like the UK government announced the curfew just in haste and without any proper research and deliberations with the industry experts. The country’s hospitality sector is already facing severe economic hardships and the 10 PM curfew is certainly another blow.

Another industry analysis suggests that revenue worth £750 million is generated through late-night outings in pubs and restaurants and this could be impacted badly if the government chose not to review the newly imposed time limit.

Going ahead, the bar and pub industry is certainly in an imbroglio and given the COVID-19 situation, it is unlikely to see any colossal recovery in a short period. However, much depend on the British government in terms of drawing a road map for the better revival of the hospitality sector. Perhaps a relaxation in time for pubs and bars, or providing an economic package to the hospitality sector could be a better idea.

Government Must “Offer More Financial Support” as Cities Enter Lockdown

Ei Publican Partnerships Rolls Out Campaign Offering Free Drinks Across Its Estate Throughout October

Ei Publican Partnerships has teamed up with Will Mellor, the Two Pints of Lager and a Packet of Crisps star, to launch the consumer campaign.

The initiative also saw support from pub chains like Heineken, as well as food outlets franchise such as Prezzo and Azzurri Group and discotheque business Deltic.

The Government also announced £7m of funding to local authorities for support - a figure subsequently described by political and business leaders as a "drop in the ocean".

Responding to the announcement, Paul Cherpeau, chief executive of the Liverpool Chambers of Commerce, said: "We need to strike the right balance between health and the economy and it is a devastating blow that Liverpool will be placed into a tighter lockdown. We need to learn to live with this pandemic in the long term.

"Shutting down our hospitality sector will hurt some of our smallest businesses and greatest independents that are the lifeblood of this city and we cannot do this without a robust and immediate framework of support from the Government for the hospitality and events industry."

Metro Mayor Steve Rotheram, Mayor of Liverpool Joe Anderson and council leaders of Liverpool City Region released a statement: As Leaders of the Liverpool City Region, we all understand why further

restrictions may be needed to halt the spread of Covid-19 in the communities we represent.

“Cases are now averaging well over 200 per 100,000 people across our region – in some boroughs, much higher. Throughout the pandemic, we have always put the health of our residents first and we will continue to do everything we can to stop the spread of Coronavirus and keep as many people as possible safe.

“However, at the same time, we must be clear that any further restrictions will deal a hammer blow to our economy.

“Our region is an international destination, and our visitor economy is worth almost £5bn to the city region economy every year, employing over 50,000 people. Over recent years, our hospitality and retail industries have been vibrant and growing. But, in the last six months, we have already seen many of these businesses go under in the face of Covid-19 and, without Government assistance over the past few months, many more would have followed.

“While we protect lives, and our NHS, we must act now to protect the businesses that provide the livelihoods and jobs upon which our 1.6 million residents depend.

“We are calling on the Government to work with us. If Government decide that new restrictions are required, they must also provide a comprehensive package of financial support for our economy and our public services.

“We are fully committed to working in partnership with national government, but we need the right support and resource to help us at a regional level. And we need it now.”

“Backlash” Forces U-Turn On 10pm Alcohol Curfew in Parliament Bars open “in line with the government’s industry guidance, to serve food for those still working and to support social distancing.”

Parliament officials have been forced into a u-turn after it emerged bars and restaurants in the Palace of Westminster were exempt from a 10pm curfew imposed on hospitality and licensed on-trade locations throughout the rest of England.

The Prime Minister announced on 24 September that all pubs, bars, restaurants and other hospitality venues in England selling food and drink have been required to close at 10pm , except for takeaways, to help curtail the spread of coronavirus.

Bars in parliament will now not be permitted to sell alcohol after 10pm in a rapid change of policy after The Times newspaper discovered they were exempt from the pub curfew.

Facilities serving alcohol on the parliamentary estate were not subject to the earlier closing time announced by prime minister Boris Johnson since they fall under the description of “a workplace canteen”. The news that Parliament’s establishments were exempt added to sector frustrations.

A Parliamentary spokesman confirmed “alcohol will not be sold after 10pm anywhere on the parliamentary estate”.

A small number of venues are exempt from the rules, including canteens at hospitals, prisons, army bases and homeless shelters.

Under the rules, “workplace canteens” can also stay open if it is deemed “there is no practical alternative for staff at that workplace to obtain food”.

However, food will still be available in the Palace of Westminster after 10pm when Parliament is sitting.

The parliamentary authorities said catering facilities would remain

After mounting public criticism from the public, authorities have decided Parliament will implement the 10pm curfew, with a spokesman saying “alcohol will not be sold anywhere on the parliamentary estate after 10 PM”

Issue 26

CLH Digital

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Over 100 Hospitality Businesses Write to Prime Minister Urging Him to Intervene to Avoid the Bleakest of Winters Over 100 hospitality businesses in the UK, including pub businesses, restaurant chains and hotel operators have written directly to the Prime Minister warning that he must personally do more to help them.

In the letter to the Prime Minister, led by trade associations the British Beer & Pub Association, UKHospitality and the British Institute of Innkeeping, it says that without additional and urgent support many businesses will not “survive this bleakest of winters” and hundreds of thousands of jobs will be lost.

The letter states that even prior to the latest COVID-19 restrictions, half of all hospitality businesses did not believe they would survive beyond the middle of next year. It says that the latest restrictions – including the 10pm curfew – “have made this fight to survive even harder.”

It calls on the Government to commit to review the appropriateness of the latest restrictions at least every three weeks, and to remove them if they are found to not be impacting the spread of the virus.

The letter also says that if hospitality businesses are to survive and “lead the economic and employment recovery”, they need more Government support.

It states that the Chancellor’s winter support package “does not go nearly far enough for our imperilled sector.” It continues, “without an immediate review of the support on offer to pubs, restaurants and wider hospitality businesses, many will be lost for years to come.”

The letter immediately calls on the Prime Minister to remove employer contributions for the hospitality sector to the Job Support Scheme and provide a package of grant funding for those businesses that face restrictions being brought forward. To plan and rebuild beyond the winter, it also says “the VAT cut and business rates holiday must also be extended through 2021 and beer duty cut.”

In closing, the letter asks the Prime Minister “to intervene as a matter of urgency” and offers a meeting of sector leaders to help draw up a sector-specific support package to reflect sector-specific restrictions and preventing “the devastating damage that is drawing ever closer.”

Landmark Pub Reopens After Four-Year Closure and £630,000 Transformation The former Mercantile pub on Commercial Street, Dundee opens its doors for the first time in four years this weekend with a new look and a new name following a £630,000 refurbishment by Heineken-owned Star Pubs & Bars and new licensees Tommy and Jacqueline Fox. Now called The Barrelman, the Grade-A listed building has been transformed into a stylish bar offering outstanding food and drink and, when measures permit, great entertainment. Originally scheduled for April, the opening was delayed by lockdown. It is creating 25 new jobs.

The investment has given The Barrelman a stunning contemporary design with exposed brickwork, wooden floors and a glass stage plus a subtle nautical vibe in its quirky artwork and features.

Spread over three floors, The Barrelman comfortably holds 120 even with social distancing. The venue boasts a bar, dining area, zones with booth and soft seating and a mezzanine-level function space as well as outside café style seating. Other changes include new toilets, a new kitchen and massive floor to ceiling windows.

Says Tommy: “Local interest has been huge. It’s exciting to be finally opening. The Barrelman looks totally different to anywhere

else in Dundee now. Anyone who comes is blown away; they can’t believe it’s the same place.

“The centre of Dundee is picking up again but with bars and restaurants operating at reduced capacity, it’s difficult to get into many places. We feel very fortunate that The Barrelman is such a big airy venue where customers can easily space out. It can accommodate 120, so people can safely enjoy drinks, a meal or a great night out in a fantastic atmosphere with a social buzz around them.”

The Foxs have put a host of safety measures in place to keep customers and staff safe. Customers will be greeted at the door and shown to their tables, which will be sanitised between every use. Whilst booking is encouraged, there will be an allocation of tables for walk-in customers, too.”

Comments Brian Davidson, Star Pubs & Bars operations director for Scotland: “Tommy and Jacqueline are highly professional operators with great vision and we wish them well. The Barrelman is certainly worth the wait – it looks amazing and it’s totally unique.

This is a major development that will really add to Commercial Street and the centre of Dundee.”

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CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct262020

Unlocking Hybrid Hospitality Opportunity Will Rely On Commitment to Health & Safety Amid New Lockdown Measures ing hotels in relation to their H&S credentials as the key deciding factor, even above cost.

With the emerging new ‘hybrid hospitality’ concept presenting a muchneeded future income boost for the UK’s struggling hotel and leisure sector, Bureau Veritas has stated that unlocking this opportunity will rely on an unwavering commitment to health and safety (H&S) – particularly in light of new lockdown measures.

“In this way, by paying due diligence to their H&S protocol and using a third party expert to ensure they are following all required measures, hospitality businesses can not only ensure peace of mind but remain as competitive as possible amid this new opportunity.”

As this week saw the UK government ramp up measures to flatten the COVID-19 curve including recommended working from home, an early shutdown on pubs and restaurants and increased COVID-secure requirements for those operating in leisure and entertainment, the UK hospitality sector continues to incur huge losses.

As part of new lockdown measures, as of 24th September all businesses selling food or drink must be closed between 10pm and 5am and, in licensed premises, food and drink must be ordered from, and served at, a table. All business, including those operating in the hospitality sector, will also face stricter rules to make their premises COVID Secure from 28th September with breaches subject to fines of up to £10,000 for repeated breaches.

Thus, the much talked-of ‘hybrid hospitality’ concept – the provision of a multi-functional space to stay, eat, work, collaborate and more – will no doubt come as an increasingly attractive future proposition for the industry as it seeks to generate new income in the future.

However, drawing on its experience of supporting some of the world’s biggest hoteliers, Bureau Veritas has asserted that the paramount importance of ensuring absolute best H&S practice cannot be underestimated when it comes to unlocking this emerging opportunity – especially amid new government measures.

Vicky Shah, Sector Lead Retail, Hospitality and FM for Bureau Veritas, said: “There is no doubt that the recent news of increased restrictions for the hospitality and leisure sector will have come as a huge knock to the already struggling industry. Added to the equation the fact that we are very much operating in a shifting landscape and it can be very difficult for the industry to make informed decisions around their future succession plans as it continues to react and adapt to new measures.

“One potential future focus we are aware of, for example, is the hybrid hospitality concept. With the lockdown set to leave of legacy of

increased remote working and reduced office use, the concept of not just using a hotel for traditional use but for work purposes, socialising and more, will offer a major new revenue stream in time to come.

“However, it is incredibly important that, when it comes to the health and safety side of things, hospitality businesses ensure they have got their house fully in order before diversifying into this area.”

“Fundamentally, from our experience of working with many leading hotels during the pandemic, it is simply no longer enough to have a COVID-secure H&S strategy in place or even have a dedicated H&S manager. Rather, today’s increasingly cautious businesses are seeking impartial, third party verification that their hotel providers are operating in accordance with all appropriate H&S guidance. Many are even putting their hospitality requirements out to tender and effectively benchmark-

As of 18th September the government previously announced that it will be mandatory for hospitality businesses to register their customers’ information as part of COVID-secure measures. Prior to this, official guidance has been recommendatory for the sector, meaning many establishments have taken action based on their own interpretation of best practice. At the same time, conflicting information and guidance from other major sources, including the World Health Organisation, continues to bring fresh confusion for many sectors.

Vicky adds: “The reality is that Coronavirus is still very much an unknown, meaning that information and best practice guidance from major establishments around the world, and our own government, continues to evolve and change as we come to learn more about it. As such, it can be incredibly challenging for the commercial market to keep up, particularly in the hospitality sector where everything from employee protection and occupational hygiene through to food and leisure safety must be accounted for.”

Hospitality Giants Join Forces To Support Colleagues Through COVID-19

Photo credit: Ben Sutherland (https://www.flickr.com/photos/bensutherland)

For the very first time, the hospitality industry has joined forces to provide essential support to those impacted by COVID-19. Marking a first in the industry’s history, CareerScope is a partnership between five organisations: Springboard, Hospitality Action, UK Hospitality, the Institute of Hospitality and the Savoy Educational Trust.

Launching today, Monday 28th September, the free service will support those within hospitality, leisure and tourism who’ve either lost their jobs or are struggling to find work. Its objectives are to support those who have lost their job due to COVID-19 back into work, as well as those struggling to find work. Its aim is to bring the hospitality community together, providing advice and resources on developing skills, financial and wellbeing support; ultimately helping people get back into work and developing their careers.

Some of the biggest names in hospitality have backed the initiative,

including Michel Roux Jr, Clare Smyth, Raymond Blanc, Alastair Storey, Wendy Bartlett and Danny Pecorelli. They say CareerScope a vital initiative for protecting the future of their workforce.

digital training academy will also keep those out of work up to date on essential training, from customer service and food safety, to confidence and assertiveness webinars.

Michel Roux Jr, chef patron of Le Gavroche, commented: “Each year thousands of young people come to work in our industry, but COVID19 has forced many businesses to lay off staff to survive. Post-COVID and post Brexit, I really fear for the future generation of young chefs, waiters, restaurateurs and hoteliers.

David Morgan-Hewitt, Managing Director at The Goring Hotel, said: “One of the greatest challenges which faces the leaders of our hospitality industry is keeping people both young and old interested and engaged when things are so difficult. So many hospitality professionals of all ages have been made redundant in the past few months, through no fault of their own, and sadly many more will probably follow in their footsteps during the next few months. This initiative helps us to reach out to these amazing people and keep them excited about our wonderful profession. Be under no illusion we need them and their skills – when things start to come back, as I believe they will with some speed at some point, it is to these people that we will look to build back our broken businesses and take this incredible industry to even greater heights.”

“As an industry we had to do something about it. In a time of crisis, it’s never been more important to look after our people, ensure they are happy, healthy and ready for work. We must be ready to welcome back those who have long and established careers in the industry, as well as ensuring the next generation of workers are coming through.

This is a great initiative and shows that, even when the industry is going through its toughest period, we really care about our people.”

The UK is proudly renowned as one of the food capitals of the world.

Currently 187 restaurants hold one or more Michelin stars, UK produce is recognised across the globe and we nurture some of the worlds’ best talent. COVID-19 has hit the industry hard.

In recent months, the hospitality industry has benefited from government initiatives including Eat Out to Help Out and the furlough scheme.

Clare Smyth, chef patron of Core by Clare Smyth, said: “We were facing a staffing crisis before COVID-19. We need to take drastic action to ensure there is the next generation of chefs coming through when the industry recovers, when opportunities for chefs to grow and develop will be stronger than ever. CareerScope is a great initiative to help those who’ve lost their jobs get back on their feet and give them the skills and support to relaunch their career.”

Raymond Blanc, commented: “Government support has been a lifeline for many businesses, but when it runs out we are likely to see a huge number of job losses, which will have a massive impact on the future of our workforce. This is a brilliant industry that looks after its people.

When our people need us most, we step up, look after our people’s wellbeing, and support them back into work. That’s why CareerScope is such an important initiative.”

CareerScope provides a one-stop industry hub with easy to access content on everything from CV writing and career webinars to redundancy advice, financial support and health and wellbeing resources. A

Providing a vital service to retain those who have lost their jobs due to COVID-19, CareerScope will keep people engaged, motivated, healthy and well-trained, ready to work when the industry recovers.

Fuller's to Axe 500 Jobs with London Hardest Hit The head of pub chain Fuller’s has revealed at least 10 per cent of his around 5,000 staff are facing redundancy.

Simon Emeny said the government’s decision to encourage people to work from home where possible will hit Fuller’s London pubs hardest and result in job losses where a significant number of Fuller’s 400 pubs and hotels in the UK are based. The chain employs around 5,000 staff, meaning at least 500 people are likely to be let go.

“The biggest challenge we have around job losses is in central London, because the current Prime Minister’s announcement last week to discourage people from going back to the office is having a big impact on city centres and in particular Central London,” Emeny said.

“We are doing everything possible to minimise that, but sadly it is inevitable,” Emeny told BBC 5Live, Emeny said that the sector had been "crippled by a set of government guidelines", in particular the 10pm curfew and last week's instruction for people not to return to offices.

He said the sector had not been consulted ahead of the latest measures and that he and a number of industry leaders had written to prime minister Boris Johnson urging them to be reviewed every three weeks.

Despite previously hoping that the company would be able to save jobs, Emeny said that last Tuesday's instruction to work from home was the "straw that broke the camel's back" and that many of the job cuts would affect people under the age of 30, the age group which is "disproportionately" high in the sector.

He added: "The level of morale is possibly the highest it's ever been. We are determined we will come through this as strongly as possible."

Of Prime Minister Boris Johnson, he said, "I don't think he's had a good few months."

"There are elements of the Prime Minister's job that I don't envy him but I also think there are significant elements where he has made continual mistakes and we have seen the government do u-turns on five or six key decisions," he said.

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How Guest Data Goes Beyond Safety to Help Hospitality Businesses Thrive 14

CLH Digital

Issue 26

By Danilo Mangano, General Manager Europe SevenRooms (www.sevenrooms.com)

In the past few weeks, we have witnessed first-hand how quickly regulations can change for hospitality operators as we navigate this new normal.

A local lockdown saw takeaway-only restrictions imposed for restaurants in the town of Bolton in early September, while a 10pm curfew for all hospitality venues was first announced in North East England before being quickly rolled out across the rest of the country later the same month.

With government guidelines being updated almost daily, operators must be prepared to adapt their operations at a moment’s notice. Now, more than ever, it’s vital for operators to ensure they have the right technology and tools in place to help them navigate an ever-changing environment so they can focus on what they do best – providing bestin-class, memorable experiences to guests.

Fortunately, restaurants are well-placed to comply with many of the new COVID-secure measures because they already have the technology and processes in place to capture guest data. While contact-tracing is now mandatory for all UK hospitality venues, many were already performing these procedures through their existing reservation and waitlist

platforms. And while the so-called ‘rule of six’ and stricter enforcement of in-venue capacity and social distancing measures are a new challenge, the data being collected from customers via online bookings means that most operators already have visibility into who – and how many – will be on the premises at any one time.

All of this is good news for operators, as it gives them a strong foundation on which to build. The crucial next step is for them to ensure they are utilising these guest data insights to improve their service capabilities and enhance the experiences they are delivering to customers.

There are three key areas operators must look to capitalise on the data insights they are collecting, all of which will help to ensure profitability both now and in the future. Firstly, venues should be using the information gleaned from on-premise diners to build a deeper understanding of what they want from their dining experiences. In an environment of reduced capacities and limited sittings, it is vital that venues look to maximise revenue from those they can accommodate. They can do so by developing their knowledge of each individual guest, understanding their likes and dislikes, and where there might be opportunities for upselling or enhancing their experiences.

Secondly, operators must maximise their off-premise offerings to create an additional revenue stream, whether the venue is at full capacity or only available for takeaway. Where around 10% of a venue’s business might have come from takeaways pre-COVID, that figure grew to between 80-90% at the height of lockdown. As operators expand these programmes, it’s crucial to remember that a successful takeaway strategy is about more than just getting food to a consumer. Operators must look to facilitate their own online ordering, collection and delivery

directly. This not only saves operators from high third-party commission fees, but also enables them to own the data insights captured to build a deeper direct customer relationship. By owning this data, it allows operators to leverage their guest database in future customer interactions.

Finally, once this data has been collected, operators must leverage these insights to stay connected to customers after their on- or offpremise experience. Following up with a well-timed marketing email after a positively-reviewed visit or delivery experience keeps the venue top of mind for customers looking to enjoy the experience again. Plus, being able to share a bespoke offer for a favourite dish or a free cocktail on the next visit makes the customer feel valued and helps to boost loyalty. This is critical, as studies have shown that it can be up to seven times more expensive to gain a new customer than to retain an existing one, highlighting the value of repeat visits for a successful long-term strategy.

For hospitality operators, building and maintaining meaningful and direct relationships with guests is no longer a ‘nice-to-have’ – it’s a necessity for cultivating loyalty and driving profitability. Doing business in our new normal is not just about understanding guest experiences within the restaurant itself, but across the entire journey including delivery, collection and post-experience as well. Success in this area means being able to manage the guest experience across all of these channels, understanding the value of guest data insights to improve those experiences, and recognising how and where technology can provide support. Guest data goes beyond safety – it helps hospitality venues create exceptional and personalised experiences that will keep customers coming back time and again.

Government Issues Call for Evidence in Alcohol Duty Review The government has launched its “alcohol duty review” call for evidence which has been welcomed by trade bodies.

The Alcohol Duty Review aims to improve the current system to make it simpler, more economically rational and less administratively burdensome on businesses and HMRC. This call for evidence seeks views from respondents on how well the current system works (both for the individual duties and as a system as a whole), and also looks at whether: • the method of alcohol taxation should be standardised • the duty categories should be changed or unified • products should be consistently distinguished by their strength • distinctions should be made based on the place of retail • small producer reliefs should be extended or standardised • duties could be uprated for inflation in a more consistent manner • a single process for approvals, declarations and payments should be introduced • more could be done to tackle avoidance and evasion of duty

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We welcome the call for evidence under the Alcohol Duty Review. The Government now has the opportunity to set out how it will back Britain’s world-renowned pubs and breweries, which support 900,000 jobs, contribute £23 billion to the economy and play such a vital role in local communities throughout the UK. Our sector needs more support to help it recover from the devastating impact of COVID-19.

“Now that we have left the EU now is our opportunity to create a more level playing field compared with other major beer producing countries and support our British brewers. We pay 11 times more beer duty than Germany or Spain. As part of this review we will be urging the Government to support and foster growth of our world-renowned pub and brewing industry just as other Governments of great brewing nations do.”

The Government (HMRC and HMT jointly) has today launched a call for evidence for the much anticipated Alcohol Duty Review. This was announced at the 2020 Budget in March.

The review takes into account that the UK will be leaving the European Union and will therefore be able to reform the current system, which the document argues is complex and inconsistent.

The Government’s aim is to simplify the current model, create a more “economically rational” system with “fewer distortions and arbitrary distinctions”, and reduce administrative burdens for businesses when paying duty.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The WSTA welcomes the Government’s call for evidence to inform a comprehensive review of UK alcohol taxation, now that the UK has left the EU. The UK’s wine and spirits sector generates almost £50bn a year in economic activity, supporting some 360,000 jobs and contributing a huge £17bn to the public purse. The current excise duty regime is complex and fails to support UK consumers, UK businesses - especially SMEs - or the Exchequer.

The existing EU framework is unnecessarily complex; and has created a distorted market and an uneven competitive playing field. Any new system needs to be both simpler and fairer to all products than the current one. This would benefit UK consumers, support business growth and increase revenue to the Exchequer.

As the largest and most broadly based UK trade association, the WSTA is well-placed to contribute to a review that should consider the operation of the whole of the excise duty system for alcoholic drinks, not just product rates.

A thorough review will take time to complete and then implement.

We have some concerns about businesses’ capacity to contribute given a deadline at the end of November, which falls during the period including the vast twin challenges for Autumn 2020: one of the most important Christmas trading periods in modern times and preparations for the end of the Transition period. But we note that this call for evidence is only the first phase and that there will be future opportunities for respondents and stakeholders to contribute.”

Low Infection Rate For Pubs & Restaurants Figures Disputed Reports this week have revealed that pubs and restaurants have caused less than 3% of coronavirus infections in the week prior to the introduction of the 10pm curfew. The curfew, which is devastating hospitality venues, has meant that these pubs, restaurants and takeaways cannot be open beyond 10pm in a bid to reduce the growing number of Covid-19 cases, however some experts have argued transmission of the virus is actually relatively small within these settings.

Just 17 of 532 (3.2 %) of coronavirus clusters reported in England occurred in the hospitality sector last week, a reduction from 5% the week before the current 10 PM restriction was introduced.

At the same time the proportion linked to schools has doubled to more than 40 per cent after thousands more students returned to classrooms and universities, with care homes the next setting for the largest outbreak of infection rates.

Contact tracing data from PHE has revealed that socialising inside people’s homes is presently the main driver of infections, whereas pubs and restaurants account for a very low percentage of transmission, Linda

Bauld, Professor of Public Health at Edinburgh University, said. It explains why “a fifth of the UK population are currently living in areas where inter-household socialising is not recommended at the moment,” she added.

The 10 PM curfew, enforceable by law has been subject of fierce criticism as people spill onto the streets at the same time, moving gatherings and parties from the pub to the street with little or no social distancing.

By contrast, fact checking organisation Full Fact have said that this is a misreading of data which only covers outbreaks and clusters where more than one person has or is suspected to have a respiratory infection. This data they say does not necessarily confirm where a new case was picked up. The criteria for an ARI incident means that this data does not cover all Covid-19 cases. For example, if just one new Covid-19 infection was linked back to a pub setting and there was no suspected outbreak, this would not be classed as an ARI incident.

Over this period there were 26,259 new cases of Covid-19 confirmed in England, compared to 532 “incidents”, though each incident can also

include multiple cases. The PHE data does not show how many people were infected in each incident.

So, they say rather than 3% of all Covid-19 cases coming from restaurants in the week before the 10pm curfew, as was reported, in actual fact it was 3% of reported incidents linked to Covid-19 investigated by PHE. The PHE report also says that, since 10 August, all people who test positive for Covid-19 and are traced by the Test and Trace system in England are asked about “places they have been and activities they have done in the days before becoming unwell (in the 2-7 days prior to symptom onset).”

It adds: “Although this can’t say for certain if this is where someone picked up the infection, the information may be helpful to indicate possible places where transmission is happening.”

Between 10 August and 24 September, the most common event recorded was eating out, reported by 14.6% of people who tested positive, followed by shopping, reported by 13.4%.

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16

CLH Digital

Issue 26

Contact Tracing In The Hospitality Industry Needs Continuous Review

By Dyann Heward-Mills, ethics expert of the European Commission and CEO of HewardMills (www.hewardmills.com) The hospitality industry is in survival mode while also striving to keep its staff and community safe. With the pressure to keep doors open but minimise the risk of transmitting the virus, businesses are turning to the NHS COVID-19 tracing app, but maybe not in the most effective manner.

The improved test and trace app has a much greater focus on privacy by design than its earlier model. It’s important to state that the app is an important tool for communities to slow the spread of the virus.

However, downloading the app remains a personal choice.

surrounding the use of this technology.

There are also alternatives to the app which can be put in place. Some organisations are opting for a manual tracking process. In these instances, there needs to be clear and transparent information for customers on the following: 1.The reason for collecting the data 2.Where is the data being stored?

3.How long will the data be stored?

4.Who has access to the data?

5.The security measures applied to the data?

If a business were to take a manual route, it should be under the guidance of the company’s DPO. Manual documentation comes with risk, if not done properly.

Yet there are reports of some pub and restaurant customers sometimes left feeling “humiliated” by staff and turned away for not having the NHS COVID-19 app installed.

The app is not a legal requirement.

We have already seen sign-in lists when you enter a pub, left un-monitored. People can easily snap a picture of these lists and misuse people’s personal contact information. We’ve also heard concerning stories of customers going home and their contact information being inappropriately used by hospitality staff to engage with them after the night ends.

This is a clear breach of an individual’s data protection and privacy rights. However, a manual system can give some customers a greater sense of control when done well.

One of the biggest challenges when introducing a fast-evolving piece of tech is making sure the people using or advising on it on a day-to-day basis are equipped with proper training. Public and private entities should be training employees on the legal and regulatory requirements

On the other hand, the COVID app holds the individual’s data on their personal phone. The app uses software developed by Apple and Google with privacy by design requirements taken into consideration. Users are able to delete their data, or the app, at any time.

While this is a step in the right direction, there are still concerns around the app and the level of transparency to users. For example, data cannot be truly anonymised as the Bluetooth technology used allows there to be an ongoing link to a user’s unique device ID and therefore users could easily be (re)identified. There is also still a question of how the data will keep customers safe and secure. Two privacy rights groups, Big Brother Watch and Open Rights Group, are calling on the government to confirm how the app is compliant based on the new rules set out for test and trace.

At HewardMills, we always encourage organisations to work with a preventative mindset. This means privacy and security measures should be baked into systems and processes, before a data breach occurs.

Whether organisations in the hospitality industry rely on the NHS COVID-19 app, manually take customer’s contact information, or use a hybrid model, data protection and privacy should be paramount.

Senior management should be responsible for reviewing or maintaining the data appropriately, with oversight from the DPO. It is important to continually review any risks and ensure any potential issues are addressed quickly. Senior management teams should comply with the accountability principle. This means having visibility of data processing activities and signing off on any data processing procedures that are implemented. Importantly, any internal documentation containing customer data should be maintained securely and used strictly for the purposes for which it was collected.

Fundamentally, people should be able to trust that their data, which is provided in good faith, will only be used to help slow the spread of COVID-19.

Government Announces Bolton Pubs and Restaurants Can Reopen

Health Secretary Matt Hancock has announced Bolton's coronavirus restrictions will be brought in line with the rest of Greater Manchester from Saturday, October 3. Venues must close from 10 PM to 5 AM. Bolton Council has confirmed that hospitality businesses in Bolton can re-open from this Saturday - with a 10pm curfew, and table service only. Currently hospitality venues have been restricted to offering a takeaway service only since 8 September and were the first pubs and restaurants in England to be ordered to re-close their dining in facilities after the government lifted its national lockdown on July 4.

Speaking in Commons Thursday this week, Mr Hancock said Bolton would now be brought in line with the rest of Greater Manchester.

He said: "We are aligning the measures in Bolton with the rest of Greater Manchester.

"I'd like to pay tribute to David Greenhalgh, the leader of Bolton Council, for his

constructive support and the Bolton MPs for all they have done in support of Bolton.

Pressure had been mounting on the government from local MPs and businesses eager to get the sector reopened. The council leader said in an interview with Manchester Evening News “I’m delighted that the government has finally listened and realised the disparity and unfairness at the way our hospitality sector in Bolton has been treated. I have done my very best to put pressure on and highlighted the inequality and damage to our economy, to jobs and to local businesses, as I know many restaurateurs and landlords who have, and this is now at a victory for fairness and common sense, and for all those businesses however lobbied and put the case”.

Pubs, restaurants and cafes in Bolton have been closed since September 8, with only takeaway services available. Deliveries were forbidden after the 10pm curfew, but those particular restrictions were subsequently removed.

Photography by Robert Linsdell

More Than 600 Jobs Saved At Gusto, As RSM Advises On Successful CVA Gusto Italian has entered into a successful CVA (Company Voluntary Arrangement) securing the future of the business and more than 600 jobs.

of our business. and the wider sector. The passing of the CVA is an important milestone, securing the future of the Gusto business and protecting more than 600 jobs.

Amid the most challenging trading conditions seen for the casual dining sector in a generation, the CVA was overwhelmingly supported by the majority of creditors with 98% voting in favour.

‘I would like to take this opportunity to thank all of our creditors and landlords for their support through this time and our investors for its vision in supporting our business plan going forward.’

It means Gusto can weather the continuing pandemic and be ready to return to a growth strategy when the time is right.

Regrettably several sites have had to close, however where possible staff have been redeployed to other restaurants.

Matt Snell, Chief Executive of Gusto, said: ‘The last six months have been the most challenging in the history

Damian Webb, partner at RSM Restructuring Advisory, commented: ‘The coronavirus pandemic has presented a huge range of challenges for the casual dining sector. Following the Prime Minister’s announcement of new measures this week, these challenges look set to be with us for at least the medium-term. The approval of this CVA, with the overwhelming support of Gusto’s landlords, shows how stakeholders are prepared to support highstreet businesses until the time when things become easier.’

Scotland’s Pubs And Bars Take Biggest Hit In UK Following Implementation Of Early Closing Restrictions The Scottish Licensed Trade Association said today that the industry is now facing tougher restrictions and a higher negative business impact than any other part of the UK due to the curtailment of longer and more flexible hours normally available for operators in Scotland.

Colin Wilkinson, SLTA managing director, said: “The supposedly joined-up thinking of the UK governments on restricting hours is farcical following the announcement that a closing time of 11pm will be imposed in Northern Ireland from Wednesday which follows the announcement last week that pubs and bars in Wales would close at 10.30pm.

“The Scottish trade is losing more trading hours per day than any other country in the UK – with the staggered closing times we have in Scotland this is anything from between two and five hours per day. Other parts of the UK do not have the same flexibility in opening hours.

“Having invested heavily in training and social-distancing measures across the entire sector to reopen and rebuild consumer confidence, the Scottish Government has disproportionately targeted our industry yet

again with devastating consequences for businesses and the jobs that they provide.

Mr Wilkinson continued: “We are rightly reminded that the actions taken by government are evidencebased on ‘the science’. Data from the recent Weekly Surveillance Report from Public Health England recorded just 5.18% of cases from food outlet/restaurant settings since pubs reopened and only 2.85% the week before 10 pm curfews were announced.

“No wonder the sector fails to understand why these new restrictions were introduced and the SLTA repeats its call for the Scottish Government to provide information on the ‘R’ rate and the non-compliance rate stemming from the Scottish pub, bar and restaurant sector.

“In light of what we have seen with other outbreaks in recent days, in England it is reported that educational settings recorded 44.17% of cases the week before the restrictions were put in place there, so it must surely be safer to be in the heavily regulated and controlled environment of our pubs, bars and restaurants rather than household-type settings which the First Minister of Scotland has identified as a key driver of the infection rate.”

He added: “Just a thought – if these restrictions are about curtailing movement, then why not introduce a proper curfew where entry to our pubs and bars ceases at a given time allowing for a gradual, more controlled dispersal of customers later in the evening.”

Mitigating Stress in the Workplace 18

CLH Digital

Issue 26

By Tina Chander, partner and head of the Employment team at Wright Hassall (www.wrighthassall.co.uk) Whilst many businesses are struggling with loss of trade and furloughed staff, many others are under enormous pressure to rapidly increase the volume of their services, food production, supply chain logistics, etc., whilst coping with a large influx of new, untrained workers.

Under these circumstances, it can be tempting to ignore the stress issue and concentrate on core activities, but the impact on the workforce can be so severe that businesses should consider some relatively simple steps.

RISK ASSESSMENT Undertake a ‘Stress Risk Assessment’, which will achieve two things:

Understandably, anxiety levels are at an all time high due to the ongoing pandemic, and although many people are currently working from home, workplace stress remains an issue for many.

Offering guidance to help individuals manage their mental health during the current crisis, Public Health England and other mental health charities have extended their support services, which businesses may wish to inform their workforce about.

There are many good reasons why businesses should try and mitigate stress in the workplace, especially for those employees working in care homes, as being overwhelmed by anxiety can add unwanted pressure to the job. Businesses who fail to act may face workplace personal injury claims, whilst workers become less productive.

IMPACT ON MENTAL HEALTH Key triggers identified for work-related stress include workload pressures, workplace interpersonal relationships and changes at work. Given the current economic disruption, job insecurity and social distancing, these factors are likely to be amplified.

• it will enable businesses to focus clearly on the newly emerging drivers of stress; • it will demonstrate the steps the business took to minimise their impact.

Given the unprecedented scale of upheaval, any existing risk assessment may not be fit for purpose, so performing a new assessment will demonstrate a responsive and flexible attitude toward protecting the workforce.

Many employers may have completed risk assessments during the first lockdown, however conducting a new and updated risk assessment will ensure that employers are able to adapt to new challenges which may have arisen.

A new risk assessment should seek to address potential problems such as whether the workforce has adequate space to work, whether they have any concerns arising out of lone-working or whether there are any potential new risks caused by working from home.

By identifying the causes of stress and trying to deal with them, a business can demonstrate at any later date, that it took reasonable steps and fulfilled its duty of care.

COMPANY POLICIES Businesses may implement the following policies: Coronavirus Policy, Flexible Working Policy and a Homeworking Policy.

In addition to this, businesses may wish to consider implementing a

Stress at Work Policy, which can provide guidance to employees on how to handle stress at work, seek support from their employer and this can also include details of support services, if necessary.

Not only will this protect the business by implementing procedural changes and providing guidance for the workforce, but will also provide a level of comfort to the workforce who will recognise the business is responding sensibly and proactively to the crisis.

It also demonstrates the business is paying attention to the needs of its employees and is committed to their health and wellbeing.

COMMUNICATION With remote working the new normal, businesses should ensure the lines of communication between the workforce, line managers, HR team and safety managers are open and accessible. Official guidance suggests that personal connection is a key method for reducing stress during the pandemic.

The workforce should be encouraged to discuss their stress and managers should respond with consistent messaging, whilst noting any shared occurrences which might point to a serious issue.

Businesses are urged to keep in contact with the workforce by making regular telephone calls, conference calls and scheduling team meetings to ensure everyone can adjust to working from home.

Dedicating a member of the HR team to different sectors of the business can help by providing employees a direct point of contact should they want to discuss work-related stress.

If claims concerning COVID 19 related stress emerge, the businesses in the strongest position will be those that can demonstrate they took the issue seriously, whilst pointing to a recorded risk assessment and structured engagement with employees throughout.

About the author: Tina Chander is a partner and head of the Employment team at leading Midlands law firm, Wright Hassall and deals with contentious and non-contentious employment law issues. She acts for employers of all sizes from small businesses to large national and international businesses, advising in connection with all aspects of employment tribunal proceedings and appeals.

About the firm: Wright Hassall is a top-ranked firm of solicitors based in Warwickshire, providing legal services including: corporate law; commercial law; litigation and dispute resolution; employment law and property law. The firm also advises on contentious probate, business immigration, debt recovery, employee incentives, information governance, professional negligence and private client matters.

Star Pubs & Bars Funds BII Membership For Leased & Tenanted Licensees Star Pubs & Bars is to fund membership of the British Institute of Innkeeping (BII) for its leased and tenanted licensees. The move is designed to give licensees access to additional services, professional impartial advice and sales building support that will help them operate in the ‘new normal’ environment.

Licensees from Star’s core leased & tenanted estate will be offered the membership, which represents a £155 value to each member. Benefits include: eight different helplines for issues ranging from HR to Covid-19; preferential rates on products and services from trusted industry suppliers, and a knowledge bank of guides and business tools.

Says Star Pubs & Bars managing director Lawson Mountstevens: “Licensees are doing a complete 360-degree review of their businesses looking at how they can adapt to the new trading conditions. Operations, marketing and offers are all changing as pubs reinvent themselves to maximise sales and profits. We want to provide licensees with as much help as possible. The BII membership perfectly complements the support we provide.”

Jackie Fairburn of The Hare & Hounds, West Ardsley was Star Pubs & Bars

Newcomer of the Year in 2018 and has had a BII membership since she started out in the industry four years ago. Comments Jackie: ‘I’ve been adapting the pub continually since lockdown and I can’t see that changing any time soon. I’ve done countless new things to keep afloat from launching takeaway food to delivering afternoon teas and building a 180-seat covered area in the garden. Like most licensees I’m learning on the job. My BII membership is more valuable than ever now, giving me inspiration and new ideas from outside my local area. This is a great move and will save me money when every penny counts.”

BII Chief Executive, Steven Alton said: “The BII has always been at the heart of trusted, independent support for licensed trade professionals. Over the last few months we have been proudly supporting our members with the challenges of the pandemic, providing clear, actionable information. Sharing the experiences and innovation of our diverse national members is at the heart of what we do at the BII. As everyone continues to adapt their pubs to trading in this new world, we look forward to supporting all of our members in rebuilding their businesses.”

Challenging Times Ahead For The UK’s Food-To-Go Market The UK food-to-go market has experienced significant challenges in 2020 and will continue to be impacted by COVID-19 over the next three years, according to the latest forecast from IGD. The new research, formed in consultation with the industry, predicts that the sector will decline by 43% to £10.8bn in 2020 – a decrease of £8.1bn on 2019.

A degree of bounce-back is anticipated in 2021, with high levels of year-on year growth off a low base. However, in 2022 – despite continued high growth rates – the market will only return to 88% of 2019 levels, valued at £16.7bn Nicola Knight, Senior Food-To-Go Analyst at IGD, said: “Unsurprisingly, since the UK went into lockdown, almost all food-togo shopping trips experienced significant declines. Where previous forecasts saw the sector growing at twice the rate of grocery retail, 2020 has seen a rapid change in consumer behaviours and daily routines that could have long term implications.

with footfall dependent on office workers, commuters and tourists. IGD anticipates store closures and estate sizes in 2022 will be smaller than 2019. Whilst some smaller players and new entrants may grow by moving into vacant city centre properties, economic conditions will mean many empty sites are not filled for some time • Coffee shopswill be affected in a similar way, albeit to a lesser extent, as locations are more dispersed and have a strong local presence. Through innovation and evolution coffee shops and food-to-go specialists will start to recover somewhat in 2021 and regain market share from retail in 2022, although not to 2019 levels • QSRwill be most resilient as it offers a value option for financially stretched consumers. Drive thru and delivery offers have also enabled the sector to adapt to local lockdown restrictions. QSR will benefit most from the changes to food-togo consumption brought about by the pandemic, growing its share by 4.6 percentage points between 2019 and 2022 • Retailers will benefit from increased visits where food-to-go crosses over with other shopping missions. Convenience stores in particular have and will continue to benefit from their local presence. Retail channels will grow market share, mainly during 2020 as food-to-go specialists and coffee shops are impacted by declines in commuter footfall.

Addressing how retailers and suppliers can navigate current and future challenges, Nicola Knight says: “Changes in consumer behaviours throughout this period offer up opportunities but food-to-go businesses need to be quick to grab them. Never has it been more important to know your customers, understand them and engage with them.

“Footfall in cities and transport hubs – on which many food-to-go businesses depend – has so far been slow to return. The shift to more homeworking in particular has had massive implications for food-to-go. Specialist operators with sites prevalent in affected locations are already adapting strategies to offset this long-term change in consumer behaviour.”

“Picnic sets for outdoor socialising, lunch boxes for home workers and meals to be heated at home are all examples of rapid deployment of new ranges adapted to current consumer needs. Responding this quickly requires staying close to customers, building strong partnerships with suppliers and an internal structure designed for fast decision-making.

“The return will be gradual and may be subject to reversal; trends may differ by geographic area subject to local lock-downs. It is reasonable to assume that a degree of homeworking will form a part of the new normal in the short and long term, which may mean food-to-go businesses will adapt to fit in with their customers’ work patterns rather than wait for old habits to resume.”

“Well-developed digital loyalty, communications and ordering systems have a real role to play for businesses looking for an edge here. Engaging with customers in this way should also help retailers to understand where the demand has moved to if city centres and transport hubs continue to lose footfall.

IGD’s medium-long term predictions for food-to-go: • Food-to-go specialistswill be most affected as they are most likely to be located in city centres and transport hubs

“Delivery should also continue to form a part of retailer and operator strategies, particularly if local lockdowns progress. To offset the price of third-party delivery charges many operators are moving to delivery-only dark kitchens with lower overheads.”

Issue 26

CLH Digital

19

Small Brewers Pushed to Breaking Point as Sales Plummet but Taxes Set to Rise New research released by SIBA (Society of Independent Brewers) shows that the UK’s independent breweries are struggling to cope with a fall in beer sales, just as Government threatens them with increased taxes.

Known for revolutionising the UK’s brewing industry, and creating a nation of craft beer lovers, this previously small but booming sector is now under threat– as the global lockdown saw a considerable drop in craft beer sales. Even after pubs and restaurants started to reopen this summer, craft beer sales remained at just 51% of what they would have expected for a ‘normal’ July, and the new 10pm curfew and rules around tableservice only have given pubs and brewery taprooms another hurdle to jump.

The fall in sales comes just as the Government is set to slash the Small Breweries’ Relief, which was introduced to take account of small brewers’ relatively high cost of production and allow them to compete with

global brewers.

The Government are yet to reveal exactly how much these taxes will rise, and it is this uncertainty which means 58% of brewers say they are delaying investment, 51% are delaying employing new staff, and 49% are delaying growing their brewing capacity – with just 4% of respondents greeting the Governments proposed tax changes positively.

“This new data shows very clearly that breweries are delaying investment and growth as they simply do not know what their tax bill will look like in the future – it is making a very difficult situation near impossible for small independent breweries across the UK – businesses which have been hit extremely hard by Coronavirus. Breweries saw their sales slashed by over 80% when pubs closed and even in July once things had reopened sales were at half of what we would have usually expected.

The timing of announcing a tax rise for many small brewers could not be worse.” James Calder, SIBA Chief Executive.

Tory MP and former Pubs Minister Andrew Percy has backed small brewers and says the proposed changes would seriously damage the industry, “The growth of small and craft breweries across the UK in recent years has been something of a jobs and economic success story.

As well as supporting new jobs in the brewing directly, this growth has supported jobs and businesses right across the country be that farmers, local pubs or bottle shops.

This has been in no small part thanks to support offered by the small brewers rate relief. This relief has led to a revolution in brewing whilst at the same time increasing choice for consumers and introducing consumers, especially younger consumers, to new styles of beer.

The changes as proposed would seriously damage what has been something of a British success story in recent years and one of the few bright spots in what has been a difficult decade for our local pubs.”

This new research follows the launch of a Petition to back local beer; calling on the Government to reverse their proposed tax rise that would affect up to 150 small breweries. The petition has reached 40,000 signatures in a few weeks and now has the support of the UK’s largest beer consumer Group CAMRA. “These figures highlight the fragile situation that our brewing industry is in following lockdown, and why the Government’s proposed tax increase for some of the smallest brewers poses a real threat to competition and consumer choice. We need the Government to rethink their plans for changes to Small Brewers Relief to make sure that our local and small brewers can overcome the challenges they have faced during the Coronavirus crisis and can invest and grow in the future. This is why it’s so important that all CAMRA members and beer lovers back the petition on the Parlaiment.uk website today.” Tom Stainer, CAMRA Chief Executive.

Sturgeon Blames EOTHO Scheme for Spread of Covid In September Chancellor Rishi Sunak denied his Eat Out to Help Out scheme had made the pandemic worse, calling the accusation “simplistic”.

Speaking at a press conference the Chancellor said that the UK was “following similar paths” to other European nations.

First Minister for Scotland Nicola Sturgeon has indicated that the Chancellor’s “eat out to help “ scheme to get people back into pubs and restaurants with discounted meals may have helped spread the coronavirus.

In a TV interview the first Minister commented about the rise of coronavirus cases in Scotland and other parts of the UK, and said: “I think with hindsight we can say all sorts of things, maybe it would have been better if it hadn’t happened.

“I know that that scheme was about trying to incentivise people to help the economy, and we adding “Obviously we’ve got university clusters just now but in recent weeks we’ve got two key drivers, and it’s about the people coming together in people’s houses, which is why in Scotland we’re asking people not to visit other people’s houses right now and that’s really difficult, but also in hospitality settings, where people are coming together and mingling.”

“So I think it’s probably simplistic to look at any one thing.What’s happening here is similar to what’s happening in many other countries,” “There are lots of things going on at the same time towards the last few weeks and as we get into a season for respiratory illnesses so there’s going to be lots of different factors at play as to why the virus is acting in the way it is.

“But more broadly I don’t think it’s the wrong thing for the Government or indeed people to want to try and get their lives back to normal.”

Copyright: Scottish Government

Herald Launches Brochure To Support New Product Range based on quality and price.

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

New products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite

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

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

Managing director of Herald, Yogesh Patel explains how the company has felt its way

through a changing market: “The past six months or so have been about us reacting to the changes and making sure we had the right structure in place to support the catering and food to go sectors. As the nature of eating out shifted so dramatically, with pubs, cafes and restaurants concentrating on the take out market, there was a real need for a varied choice of auxiliary disposable products to support this new service offering and we have stepped up our supply to meet this need.”

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

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

Seafish Launches 20-Year Love Seafood Consumer Initiative Seafish, the public body that supports the UK seafood industry, has launched its new Love Seafood consumer brand platform today (1 October 2020).

The new brand is driven by a 20-year initiative to reverse the decline in consumption of seafood in the UK. It aims to positively influence attitudes towards and inspire consumers to incorporate more fish and shellfish into their diets.

Love Seafood is being launched with a new identity, website and social media presence. It replaces Fish is the Dish, the previous Seafish consumer brand.

The wide-ranging launch campaign will consist of consumer-facing advertising across radio, TV, print, outdoor and streaming platforms. It will also feature CJ Jackson – a chef, cooking writer and seafood expert.

Love Seafood Social, a week-long programme of online events involving celebrities, chefs, social media influencers and seafood businesses across the country, will follow from 12 October.

Seafish has spent 18 months in development of strategy, brand and communications planning to get to the launch. It is working with four of the country’s leading advertising, marketing and PR agencies; Frame, Wire, LUX and The Lane.

Greg Smith, Head of Marketing at Seafish, said: “We’re incredibly excited to launch our new Love Seafood brand and see our extensive planning come to fruition. Our previous Fish is the Dish brand was successful and popular but as attitudes towards food and consumer behaviour change, it was time for us to take stock. We’ve relished the opportunity to re-evaluate

where seafood is positioned in the minds of consumers, and in securing its long-term future relationship with the nation.

“Our planning period has given us time to position Love Seafood as a single, powerful message built and owned by the seafood industry.

Through creation of our Love Seafood Group, with members representing businesses across the seafood supply chain, we have embedded industry expertise and insight into the fabric of the brand to benefit both businesses and consumers.

“We’re realistic about what we want to achieve and the timescales required for this. We know we won’t change national attitudes overnight, which is why Love Seafood is a long-term initiative. We’re aiming to inspire a generational shift in attitude towards seafood and tell the story of this incredible industry.”

A central pillar of Love Seafood will involve showcasing the people and brands that make the UK’s seafood industry a world-leader. Known as Love Seafood Champions, companies and people across the full supply chain are invited to get involved in Love Seafood’s marketing opportunities on an ongoing basis. Further information on becoming a Love Seafood Champion and the benefits for businesses will be revealed soon.

Seafish is also issuing a range of assets for businesses to use across their own websites and social media channels via its online asset bank.

For further information on Love Seafood, please visit the Seafish website: www.seafish.org/promoting-seafood/love-seafood-consumer-brand/

Technology and Software

Issue 26

CLH Digital

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Issue 26

Technology and Software

Contactless, Branded Hotel App For Deliver Critical Information To Your Frontline Workers Your Guests - Set Up In Minutes

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

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

- Create a full hotel directory with all the information your guests need at their fingertips - Instant message back and forth with guests so

reception needn’t be open - Encourage more bookings for activities, table reservations, tours, and much more - Accept virtual Do Not Disturb requests which guests can manage themselves - Share a list of local points of interest that your guests can visit that are open and safe - Allow guests to check themselves in and out remotely And what’s more, your own app can be set up and shared with guests in just minutes!

Don’t believe us? Sign up for your free 1month trial and see for yourself, and join the hundreds of other hotels around the world who have taken their guest experiences to new heights.

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

Park Plaza, Deploys the Virtual Remote Control The speed of technology's evolution is a hot topic at Airwave's HQ and indeed, drives our business, making life exciting.

However, Airwave's technicians saw a much more literal sense of speed recently, when discussing the notion of a "virtual remote control" in light of the Covid-19 pandemic. Simply speaking, the VRC would allow guests to bypass the in-room TV remote, instead using a smart device (phone or tablet) to control the TV. A quick phone call to software developer partner Otrum, and it seems that great minds think alike! Otrum had not only hatched the same idea, but speedily developed VRC software to work alongside Otrum hotel TV systems.

After a short period of testing, Airwave approached key client Park Plaza with a sparkling new product to be trialled at their

two operating sites - London Westminster and Amsterdam Victoria.

"Park Plaza Westminster's location opposite St.Thomas' hospital has seen it remain open to accommodate NHS staff" said Wayne Bowring, Head of Hospitality Sales, "we were naturally keen to propose a product that could help, even in a small way, prevent the spread of infection."

"Further aiding the mitigation of the virus, Otrum's Virtual Remote Control can be implemented remotely" said Julian Arnold, Technical Director "and this we did! remotely upgrading each hotel's TV system server, ahead of pushing new software onto each guest-room TV." To find out more about the Virtual Remote Control, visit ww.airwave.tv/3996/VirtualRemote-Control or see the advert on page 3.

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

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

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

ant and fully within company control.

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

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

Visit www.ourpeople.com

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

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

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

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

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

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

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

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

See the advert on this page for further details.

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

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

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

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

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CLH Digital

Breakfast & Brunch- Reaping the Benefits Issue 26

“To eat well in England you should have breakfast three times a day.” ― W. Somerset Maugham sons alone, and the demand for ‘clean eating’, paleo, vegan and other diets, has alo increased.

Furthermore, the number of vegans in Britain has risen by 360% in 10 years, with more people opting for a plant-based diet to gain on the perceived health benefits of a vegan diet.

So when it comes to breakfast and brunch, what health-inspired dishes are finding favour right now?

So, operators really should view breakfast as an opportunity to be embraced and could also hold the key to profitability and increased revenue for hotels, pubs and restaurants.

are largely made based on health (28%). Millennial consumers, accounting for 23% of all breakfast consumers, are especially seeking health benefits at breakfast – 253 million MORE breakfast servings they enjoyed last year were based on fulfilling this need. 190 million more were chosen based on being ‘more natural/less processed’.

Nestlé Cereals Box Bowls range – a six pack of Nestle Breakfast Cereal favourites that can be eaten straight from the box. All that is left to do is to pour milk into the speciallydesigned bag inside the box, and grab a spoon for a tasty and convenient breakfast to be enjoyed at home, or on the go.

It is widely acknowledged to be the most important meal of the day, and recently revealed statistics show that breakfast could also hold the key to profitability and increased revenue for hotels, pubs and restaurants.

Furthermore, the brunch phenomenon has been growing for a few years now and it shows no signs of abating, with many venues introducing a whole new variety of creative, inventive and surprising dishes.

While 55% of people eat breakfast at home every day, almost half (49%) eat breakfast out of home, according to Mintel. Indeed, recent research from Lamb Weston reveals that 2.6 million adults in the UK now eat out of home between 10am and 12pm, up from approximately 1.3 million adults in 1974. Furthermore 20% of those who take breakfast out-of-home do so once a week or more.

Breakfast is an almost universal occasion, claimed to be the most important meal of the day with up to 95% of UK adults partaking of the meal. Over the past couple of years breakfast has been the main contributor of visits growth in the eating out market, due to increased penetration and choice as well as frequency of use.

Unsurprisingly, bacon came out on top as the most essential element of a Full English, with 69% of Brits wanting this on their plate. Sausages took the number two spot with 66%, followed by toast (62%), baked beans (57%) and a fried egg (53%). We’re choosing fried mushrooms (42%) over grilled (38%) and hash browns (44%) over chips (19%). When it comes to sauce, it’s tomato ketchup (29%) that we’re reaching for, closely followed by brown sauce (23%). However, these aren’t the only sauces we’re adding to our fry-up. 5% of Brits would happily add BBQ sauce or mayonnaise to their Full English, while 3% would opt for chilli sauce.

Toby Baker, Marketing Director UK & Australia, Nestlé Cereals, said: “Consumer research tells us that Brits want more variety and convenience at breakfast time. Our new Box Bowls provide a tasty breakfast choice for almost every day of the week, pre-portioned and ready to eat straight from the box. “Box Bowls have also been designed to fit around ever busier lifestyles – they can be enjoyed at home, or while out and about. The toughest decision you’ll face is which one to choose.”Consumers are eating more fruit (up 8.5%), porridge (up 7.4%) and eggs (up 2.7%), confirming the trend towards more ‘natural’ breakfasts

HEALTH CONSCIOUS

However, signs are pointing towards a generational shift in breakfast eating habits. The older generations are more likely than younger cohorts to eat breakfast at home every day and also have a lower repertoire of foods typically eaten.

Prior to the coronavirus pandemic one in four consumers in the UK enjoyed having breakfast outside of their home – which is why it has been identified as a key growing trend for caterers. High street casual dining chains, pubs, bars and fast-food outlets historically linked with lunch and dinner dining have responded to the increase in consumer demand by adding breakfast offerings to their traditional fare to try and earn a share of this lucrative market.

According to data from foodservice baker Kara, Britons spend on average £13 billion a year dining out for breakfast, and with current growth at just under 1% its making headlines as the fastest growing eating out day-part in the total Eating out Market. As consumers lifestyles get consistently busier, we’re continuing to see the blurring of meal times with many consumers now undertaking a ‘brunch’ option or an all day heartier breakfast when dining out.

Kara data also revealed that 40% of Millennials are now choosing to avoid gluten dishes, with only a small number having to switch to gluten-free for medical rea-

As the nation becomes more health-conscious than ever before, we’re also seeing an increase in healthier breakfast options. 61% of Brits said they enjoy a bowl of yoghurt and granola for breakfast, while 59% like a smoothie. 36% of those in our survey have made their own overnight oats, a new trend sweeping the nation, while 33% have enjoyed the millennial favourite, avocado and poached egg on toast.

According to research from market insights experts Kantar sales are up year-on-year on items like cereal bars (2.2% growth to £444.5 million), porridge (up 4.8% to £247 million) and marginally on ready-to-eat cereal (value of sales is up 0.7% to £1,318.1 million).

When it comes to food and drink choices, decisions

All elements of the box bowl are recyclable – from the specially designed inner bag that holds in moisture, to the unique cube-like outer carton.

In contrast, more fragmented routines appear to be taking root among the younger generations. They are more likely to eat breakfast out of home, many doing so while on the go, and to eat a wider range of foods for breakfast. Additionally, the young’s propensity to snack is also impacting on breakfast eating, seeing them graze on smaller breakfast items throughout the morning rather than eating one big breakfast.

BREAKFAST BEVERAGES Out of home breakfast visits have been fuelled by a

market-wide focus on coffee. 25% of coffee is consumed at breakfast and 16% as part of a morning snack, so many operators have introduced a credible coffee range as a way of maintaining customer loyalty.

While fruit juice came out as the most popular drink across the board, there were some variations when it came to hot drinks. According to studies, men prefer white coffee (68%) while women would rather have a cup of English Breakfast tea (70%).

The increasing popularity of brunch has also led to a rise in brunch-friendly cocktails. And when it comes to cocktails, Brits are ordering a Bloody Mary (24%) before anything else, closely followed by a Bellini (23%) and a Mimosa (18%).

With the coffee culture showing no signs of slowing down and a greater demand for premium product as consumers develop a more discerning coffee palette, Roger Heap from Swiss owned Jura says hoteliers should be serving quality coffee. “JURA manufactures premium, Swiss-made bean-to-cup coffee machines that are ideal for commercial use – producing from 50, up to 200 cups per day. The JURA WE8 is perfect for a small hotel offering as it’s capable of producing around 35 speciality coffees per day. This machine features 12 programmable specialities, from a latte macchiato to a flat white. It also has a 3l water tank capacity and a 500g bean container capacity with an aroma preservation cover. For optimum convenience, the WE8 is compatible with the JURA Coffee App, so

GRAB THE OPPORTUNITY So there you have it, breakfast as an opportunity to be seized. Nigel Phillips, Lamb Weston’s National Sales Manager Matt Scott says: “The UK breakfast and brunch market is experiencing a big boom, with 58% of people now seeing it as the most important meal of the day and as a crucial element of a venue’s offer. The times and occasions for breakfast and brunch are also evolving with breakfast no longer viewed as a functional meal to start the day but as a sociable, indulgent occasion.

“Breakfast is a large and innovative market, presenting a great opportunity for casual dining venues and pubs to diversify their offer and grow. Operators need to shape up their offers to capitalise on this significant opportunity."

www.uk.jura.com 01282 868266 www.nestlecereals.co.uk

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CLH Digital

Issue 26

Hygiene, Health and Safety

New Insect Prevention Air Curtain The Hospitality Sector Needs To

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.

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.

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.

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.

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 entire entrance with a barrier of air, thus preventing

KYDEX Puts Safety First

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

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

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

KYDEX is one such product. It contains Microban, which provides antimicrobial protection. This halts the growth of bacteria and a broader range of viruses, organisms, protozoa, and fungi such as mould or

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.

mildew. This makes it significantly better for high-use surfaces when compared with an anti-bacterial product, which only prevents bacteria from growing on the surface.

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

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

To find out more please go to https://bit.ly/3jK3Dre or see the advert on page 30.

Heed New Cleaning Techniques

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

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

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

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

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

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

A Tool In The Test And Trace Arsenal Is Here An entrepreneur who wanted a better way for businesses to collect details of customers for the NHS Test and Trace requirements has developed an app – ‘COVID Collect’.

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

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

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

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

The data can be inputted using contactless technology, customers simply generate and scan a QR code with their details on.

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

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

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

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

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

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

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

Hygiene, Health and Safety

We Have The Technology To Keep Your Business Safe!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Visit www.swiftclean.co.uk

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

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

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

these uncertain times.

• • • • •

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

trck.to Track & Trace Solution

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

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

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

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

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

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

Visit usetrck.to to sign up now.

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Monika Automates Hygiene Tasks for Staff and Customer Safety

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

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

Repeat or one-off checks can be

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

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

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

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

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

measurable control.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Benefits of using Doesitall hand sanitiser:

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

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

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

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

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

See the advert below or visit www.doesitall.uk

Hygiene, Health and Safety

Clean Air for a Safe Environment

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

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

How Does Wellisar Work?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Image credit: AcryBright

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

A Clean Start - Integrated Sanitising Solutions

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

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

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

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

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

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

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

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

EAIS - The Ideal Solution T

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

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

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

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

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

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

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

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

e.a.i.s_uk

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

Tel: 01553 765205 Fax: 01553 768464 www.eais.co Tel:

rer and Supplier of products products supplied both to the Foodservice EAIS is a leading Manufactu Manufacturer re looking for only meet the customer’s demands, but their expectations as well. Whether you a are storage shelving, rracking acking systems and trolleys, trolleys, or healthcare healthcare shelving and medical ttrolleys rolleys or food storage bespoke design p roducts. EAIS will be your Ideal Solution.

Solution. even bespoke products.

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

East Anglian Installation Systems Ltd

e.a.i.s_uk

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

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Tough On Germs But Gentle On Hands - Save Money On Highly Concentrated, Certified Hand Sanitiser

With many people still apprehensive of returning to their everyday lives, there has never been a more important time to ensure the health of staff and customers.

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

There are many brands of hand sanitiser on the mar-

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

Take advantage of fast delivery and save money with great case or bundle deals from as little as 63p each (ex VAT).

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

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

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

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

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

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

Sanozone. The Easy Way To Sanitise Your Indoor Spaces 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

Outdoor Spaces

Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands.

Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them. Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result.

Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp

to the outside. Vegetables are made to perfection with that much desired flame grilled edge. This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes.

The Robata Low Energy Grill contains three grill stations, two refrigeration drawers and two hot drawers for keeping food warm, without drying it out.

All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors.

Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377 or see the advert on page 44.

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few.

Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs.

Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required.

Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now.

T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk

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Worried You’ll Lose Revenue When You Can No Longer Use Your Outside Space For Extra Covers This Winter? ing. Integrated gutter systems make this addition to your business a fully functional all-weather solution.

Social distancing isn’t going anywhere so you’re probably wondering how you can keep all those extra covers you’ve placed in your outside space when the bad weather arrives? Installing an outdoor structure from Broadview Shading Solutions could be the answer.

Offer extra covers on busy days, guaranteed functions throughout the Summer whatever the weather, and a year-round additional party space. Separate entrance doors enable clients to use this as an exclusive area for special events. And when the sun does make an appearance, simply open the retractable roof, slide back the side panels and you’ve got an enviable al-fresco dining area once again – the best of both worlds!

The outdoor pergola structures with retractable louvred roofs can be enclosed with sliding glass or retracting zip screens to create additional enclosed space for the Winter.

Optional extras such as LED lighting and electric heaters mean the space can be used all year round. The custom structures from Broadview can be designed to fit any space and create the perfect addition which is both practical and aesthetically pleas-

To learn more and to book your free design consultation, get in touch with Broadview today on 01202 679012.

See the advert on page 36.

Creating Covered External Space with Canopy Solutions Base Structures are a UK market leader in the design and installation of fabric structures. Using the highest quality fabrics, Base can create beautiful canopies to provide weather protection for dining, drinking or relaxation areas.

With the rise of the UK staycation and ongoing need for social distancing, now is the perfect time to adapt and use outdoor space wisely. Using either bespoke or ‘off the shelf’ canopies, Base Structures expertise ensures a creative design that is sensitive to its environment but also maximises space to retain profitability.

The options are extensive from covered outdoor seating for restaurants and bars, to entrance canopies, queuing shelters, waiting areas and covered hygiene stations to provide the best possible experience for everyone.

might need a bit of advice in getting their premises or facilities COVID-secure or ready for different configurations or layouts in 2021.

For a friendly chat about your circumstances and what can be done to make the best of the space you have available, contact Base Structures today.

Base Structures can offer a full service from concept to installation and work with different budgets and are always keen to discuss the options with people who

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www.basestructures.com

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Outside Structure Solutions

We at Outside Structure solutions specialise in the design and installation of bespoke exterior structures such as canopies, garden pods, retractable roller walls and gazebos.

We cater for both residential and commercial markets creating usable outside space which is specific to your requirements as well as budget. All our products and installations are designed and built to the highest of standard giving the desired finish that will pass the test of

time. Our firm belief is quality over quantity, offering only the highest quality products and customer service at a price that is fair.

For further information or to request a quotation, please contact our specialists, who will be happy to assist with your enquiry.

Call 01480 413050 or visit www.outsidestructures.co.uk

Garden Furniture In Stock Now!

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

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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

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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.

Outdoor Spaces Lanai Outdoor

the space below, which is extremely pleasant in summer.

Whether adding sun protection or protecting your customers from inclement weather, we have a range of solutions for all types of businesses including:

Lanai Outdoor offer a range of Outdoor Glass Rooms, canopies, retractable awnings and verandas to make the most of uncovered or unused outdoor space. For terraces and patios, it means having the opportunity to host many people, always and at any time in a space that is spectacular, sheltered and comfortable.

• • • • • •

Sporting Clubs wedding venues bars & coffee shops restaurants hotels retail shops Contact us via our website www.lanai-commercial.co.uk or email commercialsales@lanai-outdoor.co.uk

Your event space becomes invaluable to you.

Featuring the Lanai Commercial IRIS pergolas have such slender and elegant lines that they harmoniously fit into any space, from period buildings to late night bars & clubs. The IRIS outdoor room conceal technologies that ensure their perfect functionality. The basic model has a cover with adjustable louvres: when in a horizontal position, they provide protection against the sun and rain; when open, they create a light breeze in

German Sausages: The King of the Campfire When it comes to hearty foods roasted over an open flame, there is little—maybe even nothing—that can compete with the mighty sausage. Whether speared with a shaved branch or sizzling in a skillet over a barbecue fire, they are the meaty symbol of campfire cookouts and The Sausage Man is here to deliver a mouth-watering selection of the champions.

The fiery franks have been a staple of the humblest kind of alfresco dining, but that does not mean they are ever short on flavour or versatility.

Take the intensely smoky Krakauer sausage, with its distinct orange-brown colour and mouth-watering bacon pieces. Not only is it reminiscent of all the

wonderful smoky flavours associated with outdoor cooking, but it packs a juicy punch of flavour that’s easy to add to any campfire dish.

Of course, it’s perfectly delicious on its own, but chop it up and skewer it with a few chunky vegetables of your choice and you’ve got a delicious skewer or even a medley you can enjoy with rice. Quick, easy, delicious; you’ve got yourself a simple, delicious meal that’s perfect on a camping trip with friends or family—without skipping the quality of a real, authentic German sausage!

Visit www.sausageman.co.uk for details or to order.

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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

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

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

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

Our product range includes:

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

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

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

Previous Clients Include:

Outdoor Spaces

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Increase Your Business Capacity with A Temporary or Semi-Permanent Structure Creating extra space within a garden centre can often be a long drawn-out process but you can achieve this in just a few days by installing one of our temporary or semi-permanent structures.

Our extensions fix seamlessly onto your current building or alternatively they can be used as a standalone structure.

The structures can be fully operational and ready to accommodate your customers in just a few days with little to no disturbance to the day to day running of your business.

One of the major benefits of using their Space Building System is it negates the need for expensive ground works prior to installation. Designed and manufactured in Wiltshire, the building is delivered to site in kit form and is built from the ground up, regardless of the terrain. The only requirements are a small crew and a forklift.

With 100% of the structural elements being re-usable, the environmental impact is negligible.

See the advert below or visit www.worldwide-structures.com

We design and manufacture freestanding canopies that are perfect for covered outdoor dining and event areas for restaurants, hotels, pubs and clubs.

Maximise Your Outdoor Space, Whatever The Weather, With Our Innovative Range Of All Year Round Canopies!

At Inside2Outside Ltd we are experts in the design, fabrication and installation of eye-catching tensile canopies that transform your outdoor dining facilities.

Our 30 years of experience means we can approach space differently and innovatively and our excellent customer service ensures you get exactly what you need. A full project management service is offered. Check out our website for our full range at www.inside2outside.co.uk.

There are many canopy companies in the UK but few compare to us in terms of longevity and versatility, standards of engineering, visual appeal and customer service.

Our best-selling Qube canopy roofs are made from advanced tensile membrane fabric which is translucent yet provides shade and blocks all harmful UV rays. Our frames are made from aluminium, which is strong, longlasting and will not rust. These are available in a range of colours. Further details are on our website www.inside2outside.co.uk We recently launched a range of thin film solar canopies and solar shade structures. These solar canopies provide an opportunity to create extra, permanent, all-weather spaces for your activities whilst reducing your electricity bills and your carbon emissions. By signing up to the government's electricity Feed-in-Tariff you can even generate an income from your outdoor

Control the Summer surge at your restaurant, hotel or bar, and spread the profits throughout the year with a covered dining area that can be used all year round, whatever the weather.

structure.

With our unrivalled experience and product range you can be sure of finding an all-weather shading solution to suit your needs.

We recently helped Fairlawns Hotel & Spa in Birmingham create a new outdoor entertaining area by project managing the installation of a large retractable terrace area.

“The installation has really exceeded our expectations.

The retractable canopy covers a huge area and has allowed us to create a great link between the buildings and our gardens. We wanted to have flexibility with cover retraction and through constructing in 3 modules we have achieved just that. We are really enjoying the area and it provides a great point of difference for wedding and party guests, especially with the demand for outside weddings but unreliable of the weather” Hotel Owner.

Contact us on 01480 498297 to arrange for one of our sales advisers to pop out and have a chat about your shading requirements. We can offer tensile canopies, retractable terrace covers, outdoor dining structures, garden patio covers and covered walkways.

Visit www.inside2outside.co.uk or call 01480 498297

Phone: 01480 498297 Email: info@inside2outside.co.uk Web: www.inside2outside.co.uk

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

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T: +44 (0) 1672 565 060 M: +44 (0) 7875 027 369 E: enquiries@w-sl.com W: worldwide-structures.com

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Festive Ordering

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

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

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

STAYING SAFE THIS SEASON

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

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

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

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

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

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

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

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

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

See the advert opposite for details.

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

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

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

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

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

For more details contact windsorsales@clearwater.ca

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

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

Pot distilled in a copper alembic still, Wicked

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

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

For further information visit www.wickedwolfgin.com

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Products and Services

Rio, The Top 10 Canned Drink, Loved By Dining in the New Normal with Sustainable Your Customers and a Must Stock! and Hygienic Wrapped Wooden Cutlery It was back in 1994 that Hall & Woodhouse, the 243year-old Dorset based family brewer famed for its Badger Beer, launched a new, real fruit juice based soft drink called Rio. The brand proved an instant hit with consumers thanks to the high quality, super-fruity, unique tropical flavour which transports taste buds straight to sunny climes and happy times!

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

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

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

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

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

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

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

See the advert on page 17 for details.

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

JURA JX10 - Speciality Coffee From A Pro 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.

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.

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

Visit uk.jura.com for further information.

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

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

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

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

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

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

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

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

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

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

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

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

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

For further information visit www.celebration.co.uk

and water. An Anti-Microbial coating prevents the transmission and spread of potentially harmful bacteria and makes cleaning easier and more hygienic.

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

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

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

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

Meet the Hands-Free Alcoholic Drinks Vending Machine from VendEase What Is Possible With Video Surveillance - And What Is Not *Registered.

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

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

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.

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

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

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

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

dispensed into a delivery tray that has been treated with a special sterilising coating that also prevents bacteria and viruses taking hold.

The touch-free machine uses a piece of software that allows for age control, meaning drinks cannot 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.

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 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.

Visit www.vendease.co.uk for further information.

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

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

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

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

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CLH Digital

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 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.

Drakes Bar Furniture - UK Bar Furniture Supplier

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

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

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

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

With clever planning, seating gen-

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

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

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

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

See the advert below for details.

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

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CLH Digital

Stay Safe and Stylish with Easy-Clean Pub Furniture Now that the seasons have changed, creating a Covid-secure environment inside pubs and restaurants is more important than ever. The good news is that practical, easy-to-clean furniture needn’t come at the expense of style.

Trent’s French bistro style Bella Chair is manufactured from durable steel and comes in a wide choice of colours with the option of wooden or upholstered seating, making it a chic and versatile choice. Alternatively the Napoli range of bistro chairs and stools is another great choice for stylish steel in chrome or black. Or why not opt for the elegant loopback design of the Rio Side Chair, also available in chrome or black?

These chairs come in a choice of upholstery, with faux leather ideal for comfort, style and ease of cleaning.

Pair with an easy-to-wipe melamine table such as the black or chrome Pyramid Table for the ultimate combination of style and practicality.

The Napoli and Rio chairs are available from £23.90 and the Bella Chair starts at just £21.90. The Pyramid Table starts at £50.90.

To find out more about Trent Furniture’s great range of easy-to-clean furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk

Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands.

Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them.

Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result. Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp to the outside.

Vegetables are made to perfection with that much desired flame grilled edge.

This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes.

The Robata Low Energy Grill contains three grill stations, two refrigeration draw*Image is a visualisation. ers and two hot drawers for keeping food warm, without drying it out. All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors.

Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377

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

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Design and Refit

Issue 26

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

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

and lounge furniture.

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

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

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

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

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

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

You can have anything from floor to ceiling

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

Secondly our “Modular Banquette Seating”

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

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

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

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

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

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

Saving you up to 50% on competitors seating.

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

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

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

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

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

Design and Refit

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CLH Digital

Adveco AD: Tough, Highly Efficient Commercial Water Heating

Commercial hot water and heating specialist Adveco introduces a new generation of sleekly designed, tough and efficient modulating commercial floor-standing gas condensing water heaters that can be connected directly to a chlorinated mains water supply and will resist the naturally corrosive nature of soft water.

Used in conjunction with a buffer vessel, the AD range of water heaters is designed to meet high semi-instantaneous hot water demands typically seen in hotels, leisure & sports centres, stadia and spas.

Bill Sinclair, technical director, Adveco said, “The titanium-stabilised stainless-steel construction of the AD range’s heat exchangers is the perfect response to counter the concerns of corrosion in soft, or softened water applications. Compact, lightweight yet

still powerful, the AD’s patented space-saving design makes it equally applicable to both new projects or renovation work where a lack of space would traditionally stall or quickly drive up costs of a project.”

The range offers models with one to four 70 kW heat exchangers, optimised to supply up to 160 litres/minute of domestic hot water (DHW). The AD can also be configured to operate in a cascade of up to eight water heaters. Models with multiple integrated heat exchangers offer load balancing for optimal long-life operation and inbuilt redundancy guaranteeing continuity of service. Premix burner technology ensures the AD requires less gas, making it more costeffective, plus helping to reducing harmful NOX and CO emissions.

T. 01252 551 540 e. enquiries@adveco.co www.adveco.co

Noble Russell’s Bespoke Furniture For The Return Of Gymkhana Restaurant

Gymkhana, the jewel in the crown of JKS restaurant group has returned redesigned and all new, Phoenix like from the extensive fire of summer, 2019.

With the realisation of the extent of damage from the fire the team at Gymkhana decided to not only rebuild but embark on an extensive program to redesign the space, carefully retaining the atmosphere and look of this much-loved restaurant.

As per-fire, Gymkhana is split over two floors with the two distinctive interior designs refined. The ground floor is resplendent in tones of Jade green and polished dark timber and rich printed fabrics with the lower ground floor referencing subtle elements from northIndian architecture and a vivid colour pallet of peach and Kashmiri chilli red.

With an established and trusted relationship between Noble Russell and JKS restaurants NR were contacted within days of the fire to help where possible, rescuing items to be reused from the original interior and then

undertake the development and specifications for all the new furniture.

Working closely with the JKS inhouse team technical design and prototypes were produced of chairs, stools, banquettes seating and tables. These were developed and with further refinements, made into a fitting family of furniture with a rich tapestry of colours textures and details, all made to a high quality of manufacture.

The custom-made furniture was completed and installed by Noble Russell’s professional team on time and within budget, ready for the restaurant’s 2020 opening – Noble Russell is a contract furniture company specialising in the creation of exceptional bespoke products. They have dedicated themselves to over 27 years of furniture design and production, providing customers with the highest quality service.

More information on Noble Russell can be found on their website: noblerussell.co.uk

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

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Design and Refit Liverpool Hotel Bed Specialist Restfull Nights Appoints Graham Carberry as Sales Director Liverpool-based bed manufacturer Restfull Nights is marking the end of lockdown with the appointment of new Sales Director Graham Carberry.

Specialising in the design, manufacture and installation of beds, mattresses, sofa beds and comfy chairs to the hotel and contract sector, Restfull Nights counts some of the biggest names in the hotel business among its clients and is looking forward to supporting the industry in its post Covid19 recovery. Graham will steer the company’s sales and marketing efforts and will also lead on the launch of an exciting new product range later in this year.

Graham’s experience spans 32 years in the bed industry with the Silentnight Group, and has covered manufacturing, product development and sales; giving him unique industry insight which will prove invaluable in his new role. Managing Director, John Law, says: “We’re delighted that Graham will be joining the Restfull Nights team. We have worked alongside Graham on a number of projects in the past, and his experience both of the sector and the sales function is second to none. He is perfect for the role and ideally placed to

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

help us drive the company forward whilst maintaining our core values.”

It is these core values that most inspire Graham as he takes up his new role, as he explains: “Restfull Nights is a company that still believes in the personal approach to business; where relationships are built around quality of products and the standard of service available. The hospitality business is all about caring for your customer and I truly believe that Restfull Nights is the only manufacturer within the industry today that maintains this approach with a 100% focus on the customer.

“Restfull Nights will say ‘yes’ when larger brands say ‘no’ because the volumes or product types do not fit with their business model or they add complexity to their retail-focused businesses. Restfull Nights’ mission statement is that ‘quality doesn’t have to be expensive’ but I would also add that you shouldn’t have to pay extra for customer service. It is this combination of commitment to service and flexibility that I find so inspiring, and these core values will remain central to the company’s future growth.”

For further information on Restfull Nights’ range of products and services, head to www.restfullnights.co.uk tables, you can just remove chairs, thereby increasing distance between people, but not making the restaurant look empty.

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

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

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

Square One Interiors

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 operadesign, an idea was born and tors, pubs, bars and hotels, as he decided to run with it. He well as some large contract loved the idea of a rustic lookfurniture companies and high ing, industrial range which was street names. Our portfolio also eco friendly and sustainand workforce are growing able. He soon found that a and we are very excited to be modern twist was also achievworking on some fantastic able, by using bright colours projects moving forwards, so on the steel frames, as well as watch this space! several different wood finishes For more information visit which would compliment the www.squareoneinteriors.co.uk overall design.

CardsSafe - Protecting Assets ®

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service.

CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself!

There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree!

• CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + a one off admin charge.

• CardsSafe® ensures peace of mind and

protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely.

Or for more information, please contact the CardsSafe Customer Service Team.

WEB: www.cardssafe.com Phone: 0845 500 1040 Email: sales@cardssafe.com

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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Issue 26

Property and Professional

Historic Liability Under Leases – Authorised Guarantee Agreements (AGAs)

sidered to be in a more buoyant state. However, Covid-19 has brought a new set of concerns to many unsuspecting tenants.

It has been widely reported that restaurant chains such as Yo! and PizzaExpress assigned many of their leases to operators who have since gone out of business; Byron Burger and the Azzurri Group to name but a few. Businesses that have managed to survive have found themselves caught by AGA provisions for rents payable on sites that they no longer

By Roberta Organ, a senior associate in the Real Estate team of law firm Cripps Pemberton Greenish (www.crippspg.co.uk) use.

WHAT IS AN AGA? assigned, and irrespective of the fact that they no longer had any interest When selling (assigning) a commercial lease, there is a common misconception that the outgoing tenant will dispose of the property free from any further liability for payment of rent or any other obligations it may have had under the terms of the lease.

However, this is rarely the case. Commercial leases usually contain a provision for the outgoing tenant to enter in to an authorised guarantee agreement (AGA) to guarantee the performance of the incoming tenant (assignee) in paying rent and adhering to their obligations.

WHY HAVE AGAS BECOME STANDARD CLAUSES IN LEASES? Prior to the Landlord and Tenant (Covenants) Act 1995 (the 1995 Act), the common law position was considered disadvantageous towards tenants who would find themselves still on the hook to pay rent and meet dilapidations claims regardless of how many times that lease had been

in or dealings with the property.

The 1995 Act sought to try and regularise the position by introducing AGAs to ensure the eventual release of tenants (and guarantors where applicable) from their obligations. The aim was to strike a balance between the landlord taking on the risk of an assignee whose financial covenant strength might be weaker, but without imposing too heavy a financial burden on an outgoing tenant for the defaults of numerous other tenants during the lease term.

HOW LONG DOES AN AGA LAST AND ARE THEY COMPULSORY? AGAs last from the date that the lease is assigned up to the date of any subsequent assignment, or until the end of the term (whichever is the earliest). Time limits can be attached to AGAs, but it is advisable to expressly set these out in the lease to avoid future dispute.

AGAs are not compulsory. Landlords should only require an AGA if the assignee is considered to be a bigger risk financially than the outgoing tenant. The wording of an AGA clause should make this clear and landlord’s should only be able to insist on AGAs if it is reasonable to do so.

AGAS AND COVID-19 Prior to the current global pandemic, tenants were not so concerned about the implications of agreeing to AGAs when the market was con-

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

The enforced closure of the hospitality sector in the height of the UK’s lockdown has taken its toll as those affected by AGAs are not only having to find the money to pay rent on their active sites, they are also having to prepare for the possibility that landlord’s will look to enforce the terms of these AGAs on sites they have ‘sold off’. This will undoubtedly have a crippling effect on many businesses with claims in lost rent estimated to be in the millions.

It is inevitable that landlords are going to have to pursue arrears and recover some of the debt owed, especially ahead of the next quarter date (29 September) which just precedes the government’s suspension on landlords’ rights to forfeiture for non-payment of rent.

WHAT SHOULD TENANT’S DO NEXT? In order to mitigate risks, tenants should now: 1. understand their current liability for any previously transferred leases and any implications this might have on their business; 2. be vigilant when deciding to assign leases and in particular consider the covenant strength of any new tenant and understand whether or not a landlord’s request for an AGA can be resisted; and 3. negotiate any assignment provisions carefully and remove any landlord’s automatic entitlement to an AGA where possible.

If you have any concerns about authorised guarantee agreements or would like more information, then please contract Roberta Organ at roberta.organ@crippspg.co.uk.

from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include your insurance broker? If not why not?

Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll?

We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money.

See the website on the back cover or visit www.phoenixsrs.co.uk

Hotels In ‘Staycation’ Destinations Are Attracting A Surge In Attention From Investors

T H E W E S T C O U N T RY S P E C I A L I S T S

The changes brought about by COVID-19 have extended the reasons for buying a hotel to a diverse range of investors, according to Colliers International TAUNTON, SOMERSET

DEVON/CORNWALL BORDERS

DORSET VILLAGE

Attractive Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business All Serious Offers Considered

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

Substantial And impressive Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Set In Over ¾ Acre With Extensive Car Parking

LH £35,000

2040

SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town

LH £75,000

2117

FH £650,000

6004

EAST DEVON Well Regarded Free Of Tie Bar & Restaurant 3 High Quality Ensuite Letting Rooms Spacious 5 Bedroom Owner's Accomm Trade Areas Seat 94+, Commercial Kitchens Extremely Well Equipped and Well Presented

LH £45,000

4784

FH £675,000

4798

EAST DEVON COAST Attractive and Well-Regarded Licensed Restaurant Busy Trading Position In Popular Coastal Town Main Restaurant Seating 42+ Customers Operating On Deliberately Restricted Opening Hours Strong Levels Of Trade & Potential For Daytime Opening

LH £45,000

2109

The trend for UK ‘staycation’ breaks has resulted in a spike in trade in hotels located in popular tourist destinations, according to global real estate advisor Colliers International.

Julian Troup, head of UK Hotels Agency at the global real estate advisor, said changes in tourism brought about by COVID-19 were bringing new opportunities to the UK hotels industry in the form of a diverse range of prospective purchasers.

“A significant spike in trade in hotels located in areas popular for ‘staycations’ has been observed by our teams throughout the UK, in most popular tourist destinations throughout the UK,” he said.

“All the signs are that this trend is set to continue, and that hotels in locations which benefit from ‘staycation’ holidays will attract a healthy level of interest in the months to come.

TAUNTON, SOMERSET Stunning Waterside Licensed Restaurant Impressive Sales Of £540,410 Net Of VAT Refurbished Restaurant Areas Seating 74 Customers External Seating for 30, Well Appointed Kitchens Outstanding Town Centre Opportunity

LH £95,000

2115

SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bedroom Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B

FH £799,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

6007

NORTH CORNWALL Award Winning Free Of Tie Pub & Restaurant 4 Quality Letting Rooms & Superior 5 Bed Owner’s Trade Areas Seating 90 & Comm. Kitchens Recently Refurbished Throughout Stunning High Turnover Business Opportunity

LH £99,950

4800

01392 201262 www.stonesmith.co.uk

“These hotels offer buyers a great place to live, work and make profit. They should attract more funding support and, based on the impressive trading figures and forecasts we have seen, in most cases will provide buyers with a solid return on investment.”

While investors were being attracted by the strong fundamentals of the ‘staycation’ market; developers were interested in the opportunities offered by welllocated hotels which could be changed to residential use, subject to planning permission. Meanwhile, lifestylers were seeking an escape route from the ‘rat race’.

Mr Troup explained: “An increasing flow of opportunistic investment buyers have been contacting us, pre-

sumably attracted by anticipated pricing adjustments taking place among hotels with a greater reliance upon corporate and events trade. There are still numerous well-heeled cash buyers out there, as well as plenty of overseas buyers and investors in waiting.

“We have also been receiving a noticeable increase in alternative use enquiries from developers and other types of operator. If planning rules are relaxed, we expect to see certain hotels also attracting interest for alternative use “There has always been a steady stream of lifestyle purchasers. However, all the signs are that more people will decide they want to consider a complete lifestyle change, cannot face returning to work, and want to have an opportunity to control their own destinies.

“With many wishing to leave living and working in cities, buying a hospitality business in a location of their choice is a real alternative, particularly where the move is enforced in the event of redundancy or having to downsize. In the last recession we saw many examples of new to the industry buyers who took advantage of being able to invest redundancy monies as well as releasing equity from their house sale.”

“National Parks and areas of outstanding natural beauty, plus destinations offering leisure attractions will all prosper. This is already evidenced with clients experiencing a strong spike in domestic leisure hotel trade – and also by the queues that can be seen at weekends on motorways leading to holiday areas, such as the M5 to Devon and Cornwall,” he said.

“UK hotels have been proactive in responding to public anxiety about COVID-19 by providing demonstrably safe, clean accommodation featuring heightened cleaning protocols and standards. Those businesses with extra space will benefit as they will be better able to provide social distancing and greater comfort, but all hotels are reconfiguring to ensure that social distancing can be maintained.

“Hotels will adapt their offering to the changing times in which we are living, and business will return. With all this in mind, we anticipate movement in the transactional marketplace will start again as early as Q3 of 2020.”

Property and Professional

Issue 26

CLH Digital

51

For Sale: Impressive Detached Character Guest House - Chard, Somerset Commercial property specialists Stonesmith, are delighted to be marketing the sale of the Watermead Guest House - an imposing and handsome detached property, originally built in 1875 as a Victorian gentleman’s residence. This extremely well appointed and well presented property retains classic features that you would expect from a period house of this style and quality, and has been well maintained and improved by our clients during their 23 years of ownership.

Successfully run as a guest house for over 40 years, the main property was substantially extended during the 70’s and 80’s to include the impressive family sized owner’s cottage style accommodation. This most profitable business currently offers 9 well appointed Letting Bedrooms (8 Ensuite, 1 with Private Facilities), Residents Lounge, Breakfast Room, Conservatory, Fully Equipped Kitchen and superior quality Self-Contained Owner’s

Accommodation with 3 double bedrooms. Externally, the property is set well back from the main road with prominent signage. A driveway leads to a Private Car Park for 9 vehicles, with additional parking available adjacent to the house. Quadruple Garage with Store Area, attractive and extensive Rear Garden being fully enclosed and incorporating Lawned Areas, a Patio Area with a wooden Stable/Store, and a further wooden Storage Shed and lean-to Store.

Watermead Guest House is presented in excellent order throughout and currently trades as a quality and award-winning bed and breakfast.

The freehold business is on the market for an asking price of £799,950. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

New Weekly Figures Analysis & Reporting Service

David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential.

For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly.

David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible

to the wider market, and for a lower monthly fee.

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the

end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved.

Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Roslyns - The UK's Leading Provider of Business Services to the Hospitality Industry

Roslyns are the UK's leading provider of business services to the hospitality industry. Established in 1992, we have built a solid reputation on high levels of service and attention to detail.

We have a specialist team covering all aspects of service from accounts and payroll to stocktaking and business plans. Our clients range from small catering

operations, cafes, restaurants and pubs to hotel chains and pub companies.

We offer transparent fees with an instant quote available through our website.

To find out more you can go to www.roslyns.co.uk or email support@roslyns.co.uk

ANDREW GREENWOOD BUSINESS TRANSFER AGENT PROFITABLE FISH & CHIPS TAKEAWAY, AMIDST RESI PDE OF SHOPS, OUTSKIRTS OF GOSPORT, HANTS. Retirement sale – Estb. by Vendor 23 years ago. Eye catching shop, superbly fitted with 4 pan Florigo range. Rear potato prep rm. S/C & sep. metered 2 bed maisonette above. Gas CH. Yard with parking. T/O on application. High GP. Open 6 days & closed at 8/9 pm. Scope for website & deliveries. - £350,000 + S.A.V. Freehold (Ref. C.3805) 3.00 AM FULL ON-LIC. ‘FRINGE’ THEATRE & THEMED SPORTS BAR PREMISES, CLOSE TO THE GUILD HALL, IN CULTURAL QUARTER, CITY CENTRE, SOUTHAMPTON. Offering a rare opportunity. Suitable for many styles of trade. Ground flr themed Sports Bar has eye-catching folding door frontage, with pavement seating for 50. The bar has a standing capacity for 120 people & includes a fully equipped commercial catering kitchen (3-phase). First flr ‘fringe’ Theatre is decorated in style of a bygone music hall & has capacity for 177 people (standing). The first flr also has 2 bars & 2 staff bedrooms. 10 yr lease from March 2015 at £35,000 p.a. plus VAT. – OIRO £40,000 (Ref. F.3810) LOCK-UP DAYTIME COFFEE & RESTAURANT WITH UNEXPLOITED FULL-ON LIC, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN OF LYMINGTON, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering a freshly prepared, ‘healthy eating’ menu. Suitable for many styles of cuisine. Furnished in a contemporary style with seating for 22 & courtyard seating for 30+.

Rec. Gross T/O approx. £193,000 p.a. GP 61.5%. Open 8 am to 4 pm/5 pm. Closed Sunday. NB. Lic to 11 pm. SCOPE. 7 year lease from Sept. ’16 at £12,000 p.a. + VAT - New lease avail. – £125,000 + S.A.V. (Ref. C.3804) SOUGHT AFTER GUEST HOUSE, AMIDST PLEASANT RESIDENTIAL AREA, CONVENIENT FOR CITY CENTRE, SOUTHAMPTON. Wellmaintained, semi-detached property. Gas CH. D/G. 10 well appointed letting rooms for 19 guests & desirable 2 dble bed owners quarters.

South facing rear garden. Retirement sale – same hands 20 yrs.

Recorded T/O £100,000 p.a. (ex VAT). B&B only. - £675,000 FREEHOLD. (Ref: GH.3797)

www.andrewgreenwood.com

romsey (01794) 522228