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Issue 28

New Lockdown Rules Will Lead to Tens of Thousands of Immediate Job Losses CLHNews

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The government’s tough tiered Covid restrictions will put thousands of jobs at risk in the licensed-on trade hospitality sector, according to the industry's trade body. Up to 250,000 jobs in London alone could be lost when new tier 2 rules coming into effect Saturday, which will mean households will not be allowed to mix indoors, including in pubs and restaurants. This stark warning comes as Lancashire joins Liverpool in becoming the second region of England as to go into a harsh 'Tier 3' local lockdown from midnight tonight, which has been described a massive

blow to locals and Blackpool's beleaguered tourism industry.

"It will be absolutely catastrophic," she said in an interview with the BBC.

Manchester is also expected to placed into a Tier 3 lockdown, which has brought a furious reaction Manchester Mayor Andy Burnham is threatening legal action, saying that the North was being treated like a 'canary in the coalmine' with experimental restrictions, and claiming that if London was in the same position there would be a nationwide clampdown.

Ms. Nicholls has written to the Mayor of London, Sadiq Khan, warning that elevating the capital's coronavirus risk level "will be incredibly damaging without additional financial support".

UK Hospitality chief executive Kate Nicholls said that without additional government support thousands of jobs in the capital will go.

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The UKHospitality boss also requested a package of financial support measures, including enabling hospitality businesses outside the most severe restrictions to be allowed to close voluntarily while still accessing emergency funding.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 28

Editor's Viewpoint

#cancelthecurfew NOW! WELCOME TO THE LATEST ISSUE OF CLH DIGITAL.

Readers will know all the responsibility that comes with running a business. The many hats one wears as a business owner, and that is even more true to business owners in the hospitality and on-trade. Anything from chief cook to bottle washer, marketing manager to resources manager, waiter to cellarman. EDITOR

Peter Adams

As we all know, it is not just a job, it is a vocation. The way it is being abused is nothing short of outrageous.

I was “forcefully requested” by the police back in the 80s to close my wine bar restaurant here in Bournemouth for the entire weekend. It was at a time of football match between Bournemouth and Leeds United. It was also a bank holiday and the town was full football fans. I refused point-blank! I had a kitchen full of fresh fish, meat and vegetables. I had staff rostered in who were giving up the bank holiday weekend and was expecting bumper sales. No recompense was offered whatsoever, of course. Simply “we want you to close your business down for the weekend”. I took extra precautions and, at least for me, the whole weekend went without incident, and, I am delighted to say, was very profitable! I cannot imagine what it must be like now to have a restaurant pub or hotel with the ludicrous lockdown procedures we have introduced on a whim. How can any business operate under such conditions? Our lead story really does tell at all. Business support is not enough, and as has rightly been pointed out there are thousands of businesses who do not qualify, and those are clearly the most at risk. I am also dismayed that many calls seem only to call for “financial support”. The hospi-

tality and on trade sector is shedding jobs and closing outlets at an alarming rate, no amount of financial support reverse those closures. Yes, by all means support businesses that are currently open. That is basic common sense, but nobody seems to acknowledge that the sector was supported during the period March through to July, and then in August we had Eat Out to Help Out, but that has had no effect whatsoever on the stability and long-term viability. As this new 3 tier system was imposed, closures and job losses were announced immediately and this weekend, according to reports, could see over 200,000 jobs go. We need to end the lockdown and the curfew. The government scientific advisers told MPs that a “significant proportion” of exposure to coronavirus is happening in the hospitality sector, with very few transmissions taking place in the home. However, from what I understand, this evidence is derived from contact tracing data at just a derisory 165 establishments, which is in no means representative of any credible study and, as reported last week, more recent NHS data suggests the exact opposite, which revealed that the hospitality sector was responsible for less than 4% of infections. I read a report regarding a pub I frequented quite often in my younger days as an avid Liverpool FC fan, The Sandon pub next to Anfield football ground. Kate Stewart, who runs the pub, said: "The amount of uncertainly is just crippling. I've got women who are working for me who are coming in and actually sobbing to me because they don't know whether they are going to have a job." Speaking to the BBC she said that she wasn't sure whether to open at all: "Is it going to be worth me even opening the doors because people are going to be so scared and so worried they probably aren't going to come out anyway? "The amount of uncertainly and unknowing is just crippling, and it's crippling people's mental health as well." Very strong words. It is not only the hospitality sector in danger of not recovering from this catastrophic mess, but the country in general, when these pubs bars and restaurants are gone they will be gone for good, and the fallout in particular as Ms Stuart points out on mental health will have a significant and long-term effect. So, I would urge you to get behind the #CancelTheCurfrew campaign. The hospitality and on trade have some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us!

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Issue 28

CLH Digital

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New Lockdown Rules Will Lead to Tens of Thousands of Immediate Job Losses (...CONTINUED FROM FRONT COVER) "With the announcement of the new tiered restrictions system, focused almost entirely on the hospitality sector, we have moved into a new phase of financial peril for our businesses, their employees, the capital's tourism offer, and the social and cultural prospects for Londoners," she wrote. "The current restrictions, the 10pm curfew, the instruction to work from home and various other impositions on customers and staff, have combined to severely dampen trade, particularly in London. Across the UK, London has the lowest proportion of pubs, bars and restaurants open of any region - with one in six (16 per cent) still closed." She warned: "Mass job losses, potentially up to 250,000 in London alone, will become unavoidable if more support is not forthcoming." Ms Nicholls said businesses will be "trapped in a no man's land of being open, but with severe restrictions that will significantly hit custom, all while being unable to access the job support available in Tier 3". She called the situation ‘The worst of both worlds for businesses', adding: 'The Government must remove employer contributions from the Job Support Scheme for hospitality or apply Tier 3 job support to Tier

Two businesses. If it does not, we are looking at catastrophic businesses closures and widespread job losses in the capital as early as November 1.'

(CCJs) filed against them for missed payments or which are showing a consistent deterioration in financial performance including working capital, financial liabilities and losses.

The measures will also have a significantly detrimental effect on 5,090 pubs and 8,468 restaurants which will not qualify for support according to analysis of official Government data by the real estate adviser Altus Group, and have been described as a “Death Knell”.

Nationally, the sector is already facing losses of £32.5million from invoices going unpaid because of failing companies going bust. This level of bad debt has risen by 37% from £23.7million at the end of June 2019.

Robert Hayton, their Head of UK Property Tax, said “further restrictive measures which adversely impacts trade, already at far lower levels than before the pandemic, without any discerning targeted support, could be the death knell.” Analysis by the insolvency score experts Red Flag Alert predicts that a blanket Tier 3 across the North of England would spell the end for 22% of the region’s bars and restaurants, with 3754 businesses put at risk, fearing closure or very limited trading under looming Tier 3 COVID restrictions. The latest Red Flag Alert data shows that at the end of June 2020, the number of Northern England bars and restaurants in significant financial distress had increased by 4.5% since the national lockdown in March 2020. These are businesses with either County Court Judgements

Mark Halstead, managing director of Red Flag Alert, comments: “Unfortunately, the new local furlough scheme and cash grants will not be enough for many of the struggling bars and restaurants in the North of England to survive a Tier 3 lockdown. They simply don’t have the cashflow and financial health to sustain closing their doors again so soon after the easing of the national lockdown. “Many of these bars and restaurants are operating on the breadline and the highest level of the new lockdown system will prove the final nail in the coffin. There’s then the concern of how their insolvencies will affect the rest of the supply chain they owe money to. Closing bars and restaurants runs much deeper than the economic woe affecting the premises you see on high streets. It’ll end up costing suppliers’ tens of millions of pounds in write-offs over the coming months, which risks jobs and livelihoods nationwide.”

10pm Curfew Has Only A “Marginal” Effect Says SAGE

The 10 PM curfew imposed on the hospitality sector would have just a “marginal impact” on the spread of coronavirus according to the government’s own scientific advisers. Documents published on Monday from the government’s Scientific Advisory Group for Emergencies (SAGE) has revealed that experts rejected the idea of a curfew exactly a week before one was implemented across England. On 17 September the government’s Scientific Advisory Group SAGE recommended a package of interventions to curb the rise in coronavirus infections in the UK, including shutting restaurants, pubs and bars, advising people to work from home where possible and moving university and college teaching online. The report said the environmental risk in hospitality outlets was “likely to be higher than many other indoor settings due to close proximity of people, long duration of exposure, no wearing of face coverings by customers, loud talking that can generate more aerosols”, as well as the poor ventilation in some locations and the effect consumption of alcohol has on behaviour. Seven days before the 10pm curfew came into force on September 24 SAGE wrote: “Curfews likely to have a marginal impact. Low confidence.”

The 10pm curfew has been widely criticised by the hospitality and licensed sector, by scientists, as well as politicians in the north of England, who have cast

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The Sage revelation follows criticism last month that Johnson “never discussed” the curfew with science advisers, one of whom described the plan as “fairly trivial” which would have a “very small impact on the epidemic”. In September Professor Graham Medley, a leading member of Sage, said the group had “never discussed” the 10pm curfew, fuelling the belief that the government adopted the measure alone. “I never discussed it or heard it discussed,” he said of the 10pm shutdown which was adopted instead of a tougher crackdown on household mingling. In a separate Sage document, scientists said NHS Test and Trace was only having a “marginal impact” and would “likely decline further” unless the system was expanded and people were given support to self-isolate. Sage recommended a two-week “circuit break” lockdown three weeks ago in a bid to curtail the spread of Covid-19, according to the newly-released minutes. Assessing the impact such a measure would have on the transmission of the virus, the scientists wrote: “Likely to have similar levels of effectiveness as national lockdown in spring. Prime minister Boris Johnson had promised the test and trace scheme would be “world beating”, but Sage experts wrote on 21 September: “The relatively low levels of engagement with the system, coupled with testing delays and likely poor rates of adherence with self-isolation suggests that this system is having a marginal impact on transmission at the moment.”

The document was published on Monday just hours after prime minister Boris Johnson announced details of a new three-tier lockdown system in England.

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Looking for a Lighthouse Amidst the Current Storm 4

CLH Digital

Issue 28

By Gareth Ogden, Partner, haysmacintyre (www.haysmacintyre.com)

The Restaurant Group’s interim results showed the expected drop in sales, but the news that 90% of its estate is open and trading revealed a more positive outlook than many might have predicted. Conversely, Greene King’s announcement that it would shortly close 25 sites and cut hundreds of jobs fit more closely with the often-bleak news cycle. While The Restaurant Group did report significant losses, it is apparently faring somewhat better than Greene King evidently is. Some of this can be put down to boost from Eat Out to Help Out, that benefited the casual dining sector rather more than the wet-led sector. However, Andrew Hornby’s optimism over the Group’s recovery must be considered against the backdrop of the Group’s recent actions.

As the Government releases its new three-tier system for local lockdowns and the hospitality sector eyes the future with a wary gaze, recent industry news from a few significant players has shown a potential silver lining, however slim, for those that can adjust to these changing circumstances. With storm clouds on the horizon, might this be a slight ray of sunlight?

In the face of the worst crisis for the sector in living memory, The Restaurant Group executed an agile response, restructuring operations in areas of the business already underperforming prior to the pandemic, such as Chiquitos and the Frankie & Benny’s chain. In so doing, the Group tackled issues ahead of time by being forced to address them now. The crisis has also honed the focus on the burgeoning delivery sector. Here, the Group is centralising operations where possible – Wagamamas in particular – to allow further reach into areas not yet covered. Although the trading environment is still looking gloomy and Government guidance is once again recommending working from home wherever possible, the Group’s forward-thinking approach was certainly

The Headland Crowned “Britain’s Best” The Headland Hotel in Cornwall has been named Britain’s “Best Seaside Hotel” by The Times and The Sunday Times. Published this weekend in The Sunday Times (11 October), and online from today, the annual ‘Best Places to Stay’ guide is a comprehensive list of the UK’s best hotels, featuring 80 in-depth reviews.

Commanding a spectacular seafront location overlooking Fistral Beach, the hotel has benefitted from an ongoing programme of investment by owners Carolyn and John Armstrong, with 2020 seeing the opening of a stunning new £10 million swimming and wellbeing centre.

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For the first time the food outlet can control the levels of cooking odours that they give off. The Controlled Ozone units all have a variable output control as standard which means the operator can chose how much food odours they give emit.

Partly this difference can be set down to differences between the casual dining and wet-led sectors – as mentioned, the Eat Out to Help Out scheme has been more favourable for restaurants over pubs and bars, and the ongoing 10pm curfew for the industry will proportionally affect the wet-led sector more. While we await the results of repeated demands for the Government to release the science behind the curfew, still not fully answered even after the announcement of the three-tier system, it is unlikely that the UK’s late-night economy will see many reasons for optimism yet. The Restaurant Group’s agile handling of the ongoing crisis may be a valuable model for the industry to observe, in hopes of reducing the unprecedented impact of the past months. However, the need to constantly react to changing restrictions and challenges means that no-one is entirely secure yet, and there is no one-size-fits-all solution. Without further action from the Government, we may see other businesses struggling as they try to stay ahead of the storm.

Holding five star ratings from both the AA and Quality in Tourism, The Headland in Newquay has been at the forefront of tourism in Cornwall for over 120 years.

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The “Plug and Play”design of the injectors means that complaints about existing problems or planning permission objections can be dealt with quickly, effectively and within tight budgets.

But compared against Greene King’s announcement, unsurprising as that was, is The Restaurant Group simply too optimistic? Fullers, Youngs and City Pub Group have all indicated that redundancies are likely down the line, and the subdued city centres across the UK will only exacerbate this.

ing for, in whatever region, you can be sure of a welcoming and safe place to stay. Our reviewers have selected The Headland Hotel as one of our best hotels in the country.”

“The guide has become the gold standard of the industry over the past decade,” said Duncan Craig, travel editor for The Times and The Sunday Times. “It’s a tribute to this thriving sector that even in this most challenging of years, we’ve seen a raft of exciting new openings, as well as established names upping their games.

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reflected in the recent results.

For the owners, the news comes in the throes of an extremely challenging year for the hospitality sector. Carolyn Armstrong said: “What a totally unexpected surprise after such a hard and relentless summer. I am so pleased for the hotel and our team, who have worked harder than ever this year. It is a wonderful accolade and one which we are very proud to receive.”

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The Controlled Ozone injectors are installed into ventilation systems and monitor the air flow to ensure that they only inject the right amount of ozone to safely eliminate unwanted odours. External Ozone sensors are also available to add to the system, these will control the levels of ozone discharged through the extraction, which may well be a provision of the EHO or planning officer’s requirements of permission. Ecovery Innovations has had tremendous success across all types of food outlets including Fish and Chip Shops, Fast Food, Smokehouses, Asian Restaurants and Foodcourts helping many of them to gain planning consent or resolve disputes with neighbours.

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Issue 28

CLH Digital

5

Lockdown Measures Voted Through Despite “Rebellion” Against Hospitality Curfew MPs voted to pass the three-tiered approach to regional restrictions this week, despite a group of rebel Conservative MPs joined by MPs from the Labour, Lib Dems, DUP and the Green party opposing the 10pm curfew for hospitality businesses. The government won the vote on the new tiered approach to lockdowns, including the 10pm curfew, by 299 votes to 82. However, 42 Tory MPs, 23 Labour MPs, 10 Lib Dems, 6 DUP and a lone Green MP Caroline Lucas opposed the measures in a demonstration of concerns on the effects of the new measures on hospitality businesse and the wider economy. The Conservative vote was led by the 1922 Committee chairman Sir Graham Brady and is the largest rebellion Prime Minister Boris Johnson has faced since taking office. Conservative MP Chris Green of Bolton West and Allerton MP resigned from his role in government as a parliamentary private secretary ahead of the vote. In a resignation letter he said that the local lockdown in his area had failed, leaving businesses “on the brink of collapse”.

He added: “The attempted cure is worse than the disease.” Adding that the removal of the curfew would lessen the impact of lockdown. He said: “After two-and-a-half months of controls we must be told how and when the restrictions will be lifted. This half-alive state that we have come to inhabit cannot be allowed to become permanent.” Conservative MP Sir Edward Leigh said asked for the government to explain the science behind the curfew. He added: “We are going bankrupt as a nation. There won’t be the money to pay for the NHS or pensions.” Several Tory MPs also expressed concerns in the Commons. Craig Mackinlay, the representative for South Thanet, said: “Just considering this great city of London, the restaurants are closed, the pubs closed, there is no takeaway available at 10 o’clock and guess what, the first train out of London, or the next Tube at 10 past 10, is going to be rocka-chocka solid, mixing and mingling with people at close proximity.” Imran Ahmad Khan, Tory MP for Wakefield, warned the tiered restrictions would “break” his constituents. “My inbox is swamped by people

imploring me to help the Government to realise that their businesses will be damned,” he said. Meanwhile, it has been revealed that the government’s Scientific Advisory Group for Emergencies (SAGE) advised that the 10pm curfew only has a marginal effect. (See page 9) UKHospitality has warned that a lack of support for those operating in tiers one and two will mean businesses reach “the point of no return”. Chief executive Kate Nicholls said: “There is currently a concerning lack of support on offer for hospitality businesses in tier two, and to a lesser extent tier one, despite their facing restrictions that is seeing trade down by between 40% to 60%. “They will have the worst of both worlds, operating under significant restrictions without the financial support on offer to tier-three businesses. Without enhanced grant support and enhanced government contributions to the Job Support Scheme, many are going to fall by the wayside. “It is time for the government, at the very least, to rethink the mandatory 10pm curfew in those areas where Covid rates are low.”

British Institute Of Innkeeping Launches Heart Of The Community Award In recognition of the huge impact that licensees and their teams have had on our nation since the beginning of the Coronavirus crisis, the British Institute of Innkeeping (BII) launched a brand new award last week. As the leading membership body for licensees and professionals working in the hospitality sector today, the BII has seen first-hand the incredible level of passion, commitment and grit that people at the heart of great pubs have shown this year. As we enter another uncertain period for our industry, we want to shout loudly about how important our pubs are to their locals, customers and friends. Pubs are not simply a place to get a pint. They are vital pillars of their communities and provide social value that cannot be quantified simply with numbers on a balance sheet. Tackling such issues as loneliness, particularly for the older generation, this award will highlight all of the reasons we need to support our fantastic pubs and their people. The BII Heart of the Community Award The BII Heart of the Community Award is uniquely not about competing with another company or individual to see who is the best. It is about the BII recognising ALL of those who have gone above and beyond for their communities; coming

together and looking out for each other, no matter what they needed themselves. Powered by Sky, pubs can be nominated by anyone for the award – including themselves! We want to hear their stories, preferably with pictures, video or social media posts relating to what they did in lockdown to look after and engage with their communities. Deserving winners of the award will be those who have really gone out of their way to offer support, whether it was through providing essential groceries, looking out for their regulars, turning their pubs into shops or any of the other fabulous things they did. The BII will compile their stories to present to the wider industry, provide them with digital assets to share on their websites & social media and will also send out a winner’s window sticker for them to proudly display to their customers. We will also be visiting some of the winners personally to celebrate their fantastic achievements. Nominate your favourite pub now (P.S. it can of course be your own pub too!) All awards are now open for entries – visit the BII’s website: https://www.bii.org/events-awards/bii-heart-of-the-community-award/ for information on how to enter your pub or nominate a pub for the BII Heart of the Community Award.


Targeting Pubs is Wrong and Will Lead to Permanent Closures and Job Losses Issue 28

The hospitality and on trade have reacted with dismay at the Prime Minister’s newly introduced 3 tier system which they say will significantly increase pressure leading to a loss of jobs in the beleaguered sector. The highest level of the new system – ‘very high’ – would see pubs close, with measures applied to Merseyside yesterday meaning pubs and bars in the city will be forced to close from then. The BBPA estimates there are 970 pubs in the areas affected by the lockdown.

According to the trade association, the additional restrictions outlined in both the very high and high category of lockdowns will hit pubs – and the communities they serve – hard. Many pubs were already struggling for survival with low consumer confidence, the 10pm curfew, rule of six and limited operating space due to social distancing. Even if a pub is not forced to close, the additional restriction of households not being allowed to mix inside will reduce consumer confidence and restrict trade further. The trade association has said it is also imperative that the Government is clear on the benchmarks between the different tiers. Considering the announcement today, it says a stronger financial package of support than that announced by the Chancellor on Friday 9th October will be needed. According to the BBPA, the cash grants for businesses required to close in local lockdowns worth up to £3,000 a month will not be sufficient to cover high fixed costs and losses incurred during closure, especially compared to the support given in the full national lockdown earlier this year. It also said this support would need to be available to those pubs facing additional restrictions under tier two of the Government’s new local lockdown system. It said it believed that support would only be given to those pubs forced to close as part of tier three, even though there would be thousands of pubs in tier two with unviable businesses if households were prevented from meeting inside them on top of the existing restrictions. The BBPA also stated it has major concerns that many businesses may not be able to access the support due to State Aid caps. Likewise, it says more regular reviews of the local lockdowns will be needed than one a month, calling for reviews every two weeks. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Singling out pubs for closure and further restrictions is simply the wrong decision and grossly unfair. “It’s why we are calling for a proportionate response to the virus based on tangible transmission evidence. “Public Health England figures released on Friday show hospitality was

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another lockdown.

“There is currently a concerning lack of support on offer for hospitality businesses in tier 2, and to a lesser extent tier 1, despite their facing restrictions that is seeing trade down by between 40% to 60%. They will have the worst of both worlds, operating under significant restrictions without the financial support on offer to tier 3 businesses. Without enhanced grant support and enhanced Government contributions to the Job Support Scheme, many are going to fall by the wayside.

Responding to the announcement, the BBPA said that measures which single out pubs and bars are wrong. It has called for an evidence-based, proportionate response to the virus – citing latest PHE figures released on Friday 9th October showing that pubs and hospitality venues are not major sources of COVID-19 infections – representing just 3% of total transmissions. It urges Government to recognise the crucial role local pubs play in helping communities through this difficult time providing them with a safe space to meet and helping combat the risk of loneliness. It says that based on this evidence, pubs and bars should not be singled out for closure – especially as they are well regulated, adhering to all safety measures including table service only and the rule of six, and are fully participating in NHS test and trace. It has consistently expressed concern that if pubs are forced to close people will socialise in unregulated and unsafe environments – even if told to avoid other households.

CLH Digital

“It is time for the Government, at the very least, to rethink the mandatory 10pm curfew on those areas where COVID rates are low. It was imposed without credible evidence that hospitality is the source of increases in transmission, while some evidence points the other way. To leave hospitality out to dry would be a grave and risky move and would cost many people their jobs.” Steven Alton, CEO of the BII commented: “Our industry has been one of the worst affected during the pandemic, not only from enforced closures, but also with consumer confidence being undermined at every step by ever changing restrictions and the blaming of hospitality for the spread of Covid-19.

responsible for just 3% of total transmissions. Where is the merit in closing pubs to combat the virus based on that information? Especially when they are providing a safe and regulated place for people to meet at. “Local lockdowns that close pubs will devastate our sector and the communities it serves. And most pubs will struggle to sustain viable business under tier two with their trade being so heavily impacted. Thousands of local pubs and jobs will be lost for good. “It remains the case that even before these new local lockdown restrictions, pubs were already struggling for survival with low consumer confidence, the 10pm curfew, rule of six and limited operating space due to social distancing. For those pubs facing the middle tier of restrictions, they will come under even more pressure as customers from two different households will not be able to meet indoors in them.

“In addition to this, for those who are not forced to close as they are not in High Risk areas, restricted trading hours, empty high streets and consumer confidence at an all-time low means their once viable businesses are now on a cliff-edge as the furlough scheme ends for them in 19 days. The Job Support Scheme will be of little use to employers, as they will need to contribute funds they do not have towards the cost of staff wages for hours not being worked.

“If the Government is really going to go ahead and force much of our sector to close, then a far stronger financial package of support is going to be needed than what the Chancellor already announced. The cash grants for businesses forced to close will not cover high fixed costs and write off costs for and are lower when compared to the grant support given during the national lockdown. Likewise grants and the additional job retention support should be available to those pubs facing the middle tier of restrictions and the inevitable further decline in their revenue they face.

“Hospitality was one of the only sectors in growth prior to lockdown, providing employment, tax revenue and vital social value, and it can only provide ongoing employment in the future, if we are supported with comprehensive, sector-specific support. Without that support, hundreds of thousands of jobs will be lost, many in the next few weeks. We proved as a sector during trading in July and August with over 60 million customers every week that we were able to operate safely whilst kick starting the economy, with no discernible rise in national infections.

“Accessing that support remains a critical concern for us too. We fear many businesses won’t be eligible for the support due to State Aid caps.

“Our sector is uniquely affected by all 3 levels of measures and many successful operators will be forced to make their workforces redundant and shut their doors for good. The long term cost of those redundancies will far outweigh the short term support that is needed for hospitality this winter. With so many young people in particular employed by our sector, the Government must recognise this and provide this critical support.

“It is also imperative that the Government is clear on the benchmarks between the different tiers. “If regions across England do go into lockdown, then they will need to be reviewed far more frequently than once a month. Reviewing the lockdowns at least every two weeks would give closed pubs a glimmer of hope that they can return back to trade sooner than later.” UKH has warned of a lack of support for hospitality businesses in tiers 1 and 2. These venues will face severe restrictions – including the damaging 10pm curfew – without proportionate support. UKHospitality Chief Executive Kate Nicholls said: “The impact of all of these restrictions is huge and we are quickly reaching the point of no return for many businesses. “For those businesses in tier 3 areas, forced to close their doors again, things look bleak but the support announced last week for closed businesses will hopefully give them the breathing room they need to survive

“Whilst the extension of the Job Support Scheme to pay 66% of wages will temporarily help save some jobs in Very High risk areas where businesses are forced to close, many of our members run pubs which were already trading at a loss, prior to the introduction of the 10pm curfew and further restrictions.

“No matter where pubs are within the new 3 tier system, they are restricted in how they can trade. Already the impact of the Rule of 6 and the 10pm curfew has seen a drop in trade of 30% or more in businesses that were only just breaking even before these further regulations were implemented. “In order to have any chance of survival, as a minimum where ANY restrictions are placed on our sector, additional business support is critical. Pubs in all tiers will urgently need: Full Job Support Scheme access with no employer contribution and Government disruption grants linked to their rateable value to safeguard the future of these viable businesses.”

Pub That Transformed Into A Community Bakery Crowned Tiptree World Bread Awards Hero

The winners of the Tiptree World Bread Awards Heroes with Brook Food were announced on Tuesday 13 October 2020 in a special online awards evening, marking an extraordinary year for the nation.

across the UK. ‘All the nominees in this year’s Awards truly deserve recognition for their generous, considerate and often altruistic initiatives to help others.’ said Stephen Hallam, Chairman of the Judges.

Rob Allcock, owner and Head Chef of The Longs Arms in Wiltshire, was selected as Overall Winner. Rob was forced to close his pub in South Wraxall due to the restrictions of Covid. But he didn’t close the doors completely. He took the bold and radical decision to completely transform his business and convert the pub kitchen into a bakery to serve the local community.

One of the judges, Emma Freud, Executive Producer Comic Relief, said, ‘These nominees were so well found – each of them have done remarkable things for their communities, using their talent with bread to make life easier for people who need support. It was a seriously tough choice, but I am confident we got the right winners…’

‘Well it’s simply very humbling that the village and our customers thought us worthy for nomination in such an amazing award.’ said Rob. Charli Boddington, one of Rob’s nominators said, ‘The entire village is reliant on his delicious output. He has certainly kept the village smiling.’ Hundreds of nominations for the Bread Heroes were sent in from

‘The efforts of the bread community during these challenging times have been truly inspiring.’ said Scott Goodfellow, Joint Managing Director, Tiptree, ‘We are delighted that this year’s Awards have been able to shine a light on their incredible endeavours.’ Photo: Rob Allcock has been crowned the Overall Winner of the Tiptree World Bread Awards Heroes with Brook Food 2020. Credit: Henry Kenyon


London Enters Tier 2 Lockdown cial support, adding that “we’ve got a difficult winter ahead”.

London and Essex will be subjected to tough new coronavirus measures to be imposed Friday as both areas enter Tier 2 of the Government’s Covid alert system. London will enter Tier 2 on Friday, October 16 with Essex following at the weekend.

All measures are subject to a review every 4 weeks. Chancellor Rishi Sunak warned yesterday that a national lockdown would cause an ‘economic emergency’.

Mr Khan said he is continuing to press the government for more finan-

9

of being open, but with severe restrictions that will significantly hit custom, all while unable to access the job support available in tier 3. It is the worst of both worlds for businesses. “Venues in London have already taken a hit due to the dip in inbound tourism and with people increasingly working from home. A move into tier 2 will now be catastrophic for some of them and it is only going to be made worse by the end of the furlough scheme in under two weeks.

The new London restrictions have also been criticised by some London MPs. Tory MP for Bromley & Chislehurst, Bob Neill, told Politics Home: “A number of us are wholly unconvinced.

Moving London into tier 2 will be catastrophic for its hospitality businesses, unless improved job support and grants are made available immediately, UKHospitality has warned.

“I assume at some point we are going to vote on regional measures and as things stand I will be voting against it.

The trade body has warned that, unless tier 3 job support is applied to those businesses in tier 2, the sector is facing widespread job losses within weeks.

While London is placed under “high risk” alert, swathes of the north of England, Yorkshire and the Midlands are expected to be placed in the “very high risk” Tier 3, as Covid-19 cases continue to increase across the country.

UKHospitality Chief Executive Kate Nicholls said: “Being moved into tier 2 is a curse for businesses. They will be trapped in a no man’s land

The announcement follows expectations that Greater Manchester is set to move into tier 3 the highest level of Covid restrictions.

Speaking at London’s City Hall, Labour mayor Sadiq Khan said there was “simply no other option”. “Nobody wants to see more restrictions but this is deemed to be necessary in order to protect Londoners,” he said.

CLH Digital

“The Government must remove employer contributions from the Job Support Scheme for hospitality or apply tier 3 job support to tier 2 businesses. If it does not, we are looking at catastrophic businesses closures and widespread job losses in the capital as early as 1 November.”

Schools, universities and places of worship are allowed to remain open, as well as offices and business venues.

Under Tier 2, households are also barred from mixing in pubs and restaurants and people should aim to reduce use of public transport. The move will affect 3,640 pubs and 7,556 restaurants across London’s 32 boroughs and the City of London, according to real estate adviser Altus Group.

Issue 28

“There’s no reason this couldn’t be done borough by borough.”

Springboard To Get 10,000 Young People Into Work By 2022 To Tackle The Hospitality Staffing Crisis ‘Springboard to 2022’ is an 18-month programme in which the charity will coordinate government support available through Plan for Jobs, training, industry partner relationships and participants’ journeys into work, while allowing hospitality businesses to focus on rebuilding from the Coronavirus Pandemic. The hospitality industry was among the hardest hit industries by Covid and as many as 900,000 jobs are at risk, with a further 30,000 young people who normally enter the hospitality industry each year likely to struggle to find work.

Chris Gamm, CEO of Springboard said: “The Government has committed a huge amount of support to getting young people into work, training and apprenticeships, but hospitality businesses are simply not in a place to take advantage right now. “However, hospitality has experienced a long-term staffing crisis and, post-Covid and post-Brexit, when the industry has recovered and returned to full capacity, that staffing crisis is likely to be worse than ever.” “Our goal is to futureproof the hospitality talent pipeline and have 10,000 young people engaged, skilled and ready for work for when the industry recovers in 12-18 months’ time.” Springboard will be the central hub in Springboard to 2022, managing: • • • • • •

Promoting the hospitality industry through outreach and engagement Assessment and signposting to the most appropriate training Training delivery using Springboard’s award-winning programmes Managing employer and industry partner relationships Mentoring and specialist careers advice and guidance Supporting businesses to hire and retain skilled staff For more information about Springboard to 2022, or to register

interest in benefitting from the initiative, visit https://springboard.uk.net/2022 The project has won the support of some of the UK’s most prominent employers, including BaxterStorey, Sodexo, CH&Co, Corbin & King, The Pig, Bidfood, Bespoke Hotels, Iconic Luxury Hotels and Edwardian Hotels. Other bodies to back the initiative include Department for Work and Pensions, UK Hospitality, British Beer and Pub Association, British Institute of Innkeeping, Scottish Tourism Alliance and Skills Development Scotland. Springboard has more than 30 years’ experience supporting young and disadvantaged people into work in the hospitality leisure and tourism sectors through its award-winning training and employability programmes, mentoring and specialist career support The work begins straight away. If you have vacancies to fill now, Springboard are partnering with Harri’s HospitalityUnite to support businesses looking to explore the government’s Kickstart initiative. Visit https://springboard.uk.net/support/ 2022 for more details.

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CLH Digital

Issue 28

Technology Solutions To Help The Hospitality Industry Adapt By Srdjan Milekovic, SVP Operations at Hyatt (www.hyatt.com) The outbreak of Covid-19 has fundamentally changed the way we communicate and connect with each other and has brought about a need to innovate and adapt. This is especially true in the hospitality industry which has faced unprecedented disruption to the way we operate. And while we’ve all had to move quickly and adapt to short term challenges, it is important we think longterm about how the hotel offering can evolve to support businesses and workers as they find new ways of working. Investing in the right technology and forging the right partnerships is how hotels can continue to provide a premium level of service and be responsive to the ever-changing need of guests and customers. It’s more important than ever to keep a close eye on trends in travel behaviour, bringing in expertise where necessary to help hotel owners, to adapt and be flexible to shifting guest priorities. To address these challenges, we have focused on three key areas in which technology, accompanied by first class customer service, has enhanced the guest experience at our hotels.

GIVING GUESTS GREATER CONTROL

We are allowing guests at our properties to make more choices when it comes to their hotel journey, to prioritise their wellbeing and give them flexibility throughout their stay. That means enhanced digital amenities such as self-scheduling housekeeping, choosing between pick-up or to-go food orders as a replacement for seated dining or the usual buffet style offerings, having mobile key entry to hotel rooms, or a contactless check-in and checkout. We have also launched “Work from Hyatt” packages at a number of our properties globally. These provide guests with a quiet, safe space to work, bundled with access to high-speed internet and a wide variety of food and beverage options for a fixed price. It’s possible to access personalised working spaces from boardrooms with access to the internet and premium video conferencing services giving guests more control over how they’d like to work in our properties.

CREATING CONNECTIONS For corporate clients, hotel owners must recognise that in the postZoom era there is a growing sense of virtual meetings fatigue and that companies are starting to think about how they can provide employees with more meaningful interactions. With offices shut and restrictions on international travel in place there is still a desire to bring colleagues together to collaborate, share ideas or simply let off steam. Having advanced technology solutions in place can directly respond to this demand and allow hotels to become places where people can create connections, whether that’s catching up one-on-one with a client or hosting a virtual meeting with colleagues all over the world. We recently launched Hy-Brid, a package designed to offer seamless small to large-scale global meetings that can simultaneously take place

across multiple Hyatt hotels in Asia Pacific, Europe and the Middle East, merging in-person attendance and virtual connections, all while using state-of-the-art video conferencing technology. We’ve made it possible for employees or delegates to feel like they’re at the same place even when they’re in different countries, right down to the same food and beverage offerings. Solutions such as Hy-Brid allow hotel owners to get ahead of the game in the short term but also sets them up to offer costeffective and practical options longer term too.

BLENDING TECHNOLOGY SOLUTIONS WITH A PERSONAL TOUCH In all industries technology can play a role in helping to address certain challenges but there will always be a desire to retain elements of the human touch. This is especially true in the hospitality sector where customer service is of the utmost importance in giving guests a premium experience. It should be of no surprise that technology will continue to dominate the way in which we connect and engage with each other, but people still want human interaction now more than ever – we shouldn’t lose sight of one of the core principles of hospitality. We are passionate about caring for our guests and personalising the experience they have when staying at our hotels. Establishing partnerships which provide the latest technology, combined with colleagues that offer excellent service allows us to offer guests the best of both worlds. By taking a flexible approach with a keen eye on innovation, we as owners and developers can deliver hotels that not only keep up with consumer demands but can find new and meaningful ways to generate revenue, whatever challenge is delivered to us next.

England’s Night Time Economy And Hospitality Leaders Prepare Legal Challenge To Covid Lockdowns NTIA joins Industry leaders in mounting a legal challenge to the Government’s lockdown restrictions, which they say will be catastrophic to the Night Time Economy and Hospitality Sector. This is following the announcement of further restrictions being implemented within the North of England on Monday. Michael Kill CEO NTIA says “The industry has been left with no other option but to legally challenge the so called ‘common sense’ approach narrative from Government, on the implementation of further restrictions across the North of England.”

“These new measures will have a catastrophic impact on late night businesses, and are exacerbated further by an insufficient financial support package presented by the Chancellor in an attempt to sustain businesses through this period.” “This next round of restrictions are hugely disproportionate and unjust, with no scientific rationale or correlation to PHE transmission rates, when compared to other key environments.” “Systematic closure of businesses across the UK must be challenged when there is no clear evidence or reason.”


Hospitality Industry To Stage Protest In Parliament Square Over Government’s Covid Restrictions ly in safety measures to enable staff to return to work, and to encourage customers back through the door. However, the recent 10pm curfew and increasing local lockdowns have created an existential threat to a large proportion of hospitality businesses. The sector has already lost 25,000 premises since March[1], and it’s time for strong government action to prevent the loss of more businesses and jobs and protect a sector that is part of the fabric of this country.” At 10.30am on Monday 19th October, members of the hospitality industry will converge on Parliament Square to urge the government to revise its policies relating to hospitality venues, both in terms of restrictions and industry-specific support. Hospitality is the UK’s third largest industry and accounts for 10% of all employment, not to mention thousands of ancillary businesses whose survival depends on outlets staying open. HospoDemo protestors from all corners of the industry will come together to represent their trades, dressed in uniform, equipped with pots, pans, ladles, cocktail shakers, wooden spoons and other hospitality-related props, with which to make themselves heard. Expected attendees include Jason Atherton, Tom Aikens and Jillian MacLean. All attendees have been advised to adhere to social distancing measures and, of course, to come wearing a face covering. HospoDemo has been organised by long-standing industry marketer, Rachel Harty. Commenting on the initiative, she said: “The blows that have been dealt to the UK hospitality industry over the last six months have caused a great deal of frustration and hardship. Hospitality outlets have responded by investing heavi-

Kate Nicholls, Chief Executive at UKHospitality, said: “It’s no surprise to us that our colleagues from the beleaguered hospitality industry wish to express themselves in this way and we stand shoulder to shoulder in support of them. “Businesses are feeling the cumulative impact of all the restrictions placed on them, and have really suffered since the introduction of the curfew, which has had a severe and devastating impact. Now with the introduction of the tiers system, we are reaching the point of no return for many. Many are trading unsustainably and at a fraction of their pre-Covid levels. “Without enhanced financial support that really recognises this situation, and without additional Government contributions to the Job Support Scheme, many businesses and jobs are going to fall by the wayside. It is time for the Government, at the very least, to rethink the mandatory 10pm curfew on those areas where COVID rates are low and to come forward with credible and far-reaching financial support for hospitality. The curfew was imposed without credible evidence and restrictions that limit a company’s ability to endure this crisis must come with support.” [1] CGA, Alix Partners, Market Recovery Monitor, 9th October 2020

Northern Ireland To Close Hospitality Sector Four Weeks From Friday The hospitality sector in Northern Ireland is to close of 4 weeks beginning Friday, October 16 in in a bid to stop the spread of Covid-19.

hard but they will not be in place for a moment longer than they need to be. I would ask everyone to work with us to save lives and protect our health service.” Colin Neill, Chief Executive of Hospitality Ulster, said tens of thousands of jobs and hundreds of businesses were now in “free fall”.

On Wednesday the Stormont Executive confirmed pubs and restaurants would have to close, apart from deliveries and takeaways for food for four weeks.

“The hospitality sector has led the campaign to implement legally enforceable Covid regulations and has taken blow after blow financially as more and more restrictions have been put in place by the NI Executive,” he added.

Takeaways will also be brought in line with the rest of hospitality with an 11pm curfew.

“Let me be clear, now that this lockdown had been signed off, all costs of the sector need to be covered by the government to ensure our people have food on their tables and as many businesses as possible can be preserved.

The lockdown means that no events involving more than 15 people, except for certain outdoor sporting events, will be allowed, and funerals will be limited to 25 people with no pre- or post-funeral gatherings. Off licences and supermarkets will not be permitted to sell alcohol after 8pm. Wedding ceremonies and civil partnerships are to be limited to 25 people with no receptions from Monday 19 October. Venues providing post-ceremony or partnership celebrations this weekend may remain open for this purpose but may not provide other services for people who are not part of the wedding or partnership parties, and these will be limited to 25 people. First minister Arlene Foster said: “We are facing the tough reality of rapidly rising rates of infection. There are increasing numbers of people requiring acute care in our hospitals and sadly we learned yesterday of the death of seven people from Covid19. “The Executive has given careful and painstaking consideration of the right blend of actions that will do maximum damage to the virus but minimum harm to life chances today and tomorrow. “We understand that these interventions will be

“Unfortunately, it is clear that there will be total business failure for many and a whole host redundancies across the sector. Many businesses do not have the money to pay redundancies and will be forced into bankruptcy when faced with the bill. “The Executive must serve to underwrite this decision and take on the financial responsibility for specifically shutting down the hospitality sector. We don’t want to see a financial gesture , but a significant payment made to all those in the sector that have had their means of making a living stripped away from them for the greater good. “With hospitality on the front line of this crisis, we are also calling for the immediate establishment of a joint Government / Industry Covid response group led by the two Junior Ministers who have responsibility for the Covid regulations. We cannot take anymore Covid regulations without industry representation at the table. “I cannot overstate the seriousness of this situation, tens of thousands of jobs and hundreds of businesses are now in free fall.”

Issue 28

CLH Digital

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No Trade Deal in Brexit: What Can Happen to UK Restaurants and Pubs? 12 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct282020

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

how the struggling hospitality sector takes on new challenges.

countryside bars and pubs. For instance, Chestnut Group, which runs bars in rural Suffolk and Cambridgeshire, has already geared up to ensure there is a sufficient workforce.

PRE-BREXIT TIMES The hospitality sector, which has hotels, restaurants, leisure and entertainment businesses under it, employs a huge number of workers. A 2018 estimate says that the hospitality industry attracts over 400,000 workers. In pre-Brexit times, of the total workforce, 15 percent were EU migrants. It was higher in cities, like in London, it was nearly 40 percent, who mostly worked on casual zero-hour contracts. They were mainly attendants (around 75 percent) and chefs (25 percent, according to KPMG estimates). All of them were free to enter the UK without a work permit or visa. Post-Brexit, this scenario is going to change. Being a labour-intensive sector, the UK hospitality industry majorly relies on migrants as they are easily available across the country. PostBrexit, Britain will face difficulty in finding low-skilled workers. The coronavirus outbreak has opened a Pandora’s box of problems, mostly economic, following months of financial uncertainty in most countries in the world. The United Kingdom is no exception. There has been a crippling effect on businesses across sectors. Industries such as transport, retail, education, manufacturing, health and beauty and tourism have been badly hit, and numbers might take years to recover. The hospitality sector, which is one of the key sectors in the UK, has been struggling since the COVID-19 outbreak. According to data given by the UK hospitality trade association, sales in the sector have declined by almost 87% in the second quarter owing to the nationwide lockdown and uncertain times. But the bad news is not just limited to the pandemic and economic downslide. The hospitality sector has seen a downfall since the UK's exit from the EU. The hospitality, especially the food and leisure, sector is susceptible to Brexit, and its outcome depends on consumer spending and the business environment. There has been a concern among many in the UK that the hospitality and tourism industry, which is the fourth largest in the country, would change forever. As the whole world waits for the Brexit deal, there will be a lot to see

Getting a workforce in the future will mean an increase in the payroll costs as the sector will have to look within the country, where the labour costs will certainly be higher. Though many hospitality organizations have taken steps to retain their staff, there will be some roadblocks in getting replacements for the lowest-paid roles.

NO TRADE DEAL If the UK and the EU end up without a trade deal, the terms will be reverted to the commitments laid by the World Trade Organisation. The imposition of taxes would impact the price of supplies (such as food) imported into the UK. Similarly, restaurants and pubs will face a hard time getting workers like earlier. Other major issues, according to a report by British Hospitality Association (BHA), would include changes in VAT legislation and procedures, dividend taxation, data protection legislation, employment legislation, work contracts and changes in UK legislation through the EU Withdrawal Act; and other draft Brexit legislations. The report added that in Britain’s rural areas where transport is limited, it would be very difficult to find workers who can work in those

Similarly, Britain's curry restaurants, which contribute nearly £4 billion to the country’s economy and have around 100,000 workers, may also struggle to find the right staff. In fact, the KPMG report highlighted that Britain needs at least 62,000 EU workers annually to run the activities in the hospitality sector.

IMPORT AND EXPORTS If there is a no trade deal, some costs will surely go up. Like an increase in import, cost will significantly affect all UK hospitality companies, as imports for most full-service restaurant operators account for almost 39 percent of their total revenue. In a no-deal situation, operators will have to spend millions of pounds on new customer demands and will also mean delays. Other challenges would be the procurement of furniture, fixtures and equipment as most manufacturing takes place in Europe.

CONCLUSION Surely, many things are going to see a paradigm shift post-Brexit in terms of businesses, policies and regulations across industries. Brexit will see a large population shifting their base from Britain to European countries, which could result in the reduction of the number of customers visiting bars across the UK. This would impact the revenue cycle of restaurants and pubs. But everything is not lost in the transition. Despite all the anxiety and short-term challenges, the UK will remain open for business. Economic uncertainty is due to the coronavirus scare; however, the UK hospitality and leisure industry may present opportunities for investors, particularly from overseas. Looking ahead, Brexit will leave a room for the UK’s restaurants, pubs, and bars owners to devise a business strategy to thrive and stay relevant especially at a time when the pandemic has gulped down the global economies. Perhaps, we must wait and watch to see what lies in store.

Safety Satisfaction Stays High As We Mitchells & Butlers To Begin Redundancy Hear You Reaches 200,000 Guests The vast majority of consumers have been satisfied with pub, bar and restaurant operators’ safety precautions and communications in the three months since lockdown was lifted, the industry-wide ‘We Hear You’ initiative has shown. The campaign, steered by CGA, Yumpingo and UKHospitality, has collected views from more than 200,000 consumers after visits to nearly 1,200 different venues since early July, and has played an important role in the sector’s efforts to listen to guests’ needs and concerns. It shows that 92% of consumers think the safety measures they have found in venues are clear, and nearly as many (86%) have been satisfied with the precautions they have encountered. A similar number (88%) have been satisfied with how well venue teams have followed hygiene practices, and just as many (88%) thought it was easy to provide track and trace details. There is widespread acceptance that precautions have either not affected guests’ experiences (60%), or that it is necessary that they do so (34%). The number of people thinking their overall experience was better than before lockdown (15%) is nearly as many as those who thought it was worse (16%).

Venues have been under huge pressure to deliver and communicate safety precautions, and these figures show that consumers are appreciative of the hard work that teams have put in,” says Charlie Mitchell, CGA’s research and insight director. “With confidence so fragile and more strict restrictions on trading emerging, all businesses will have to double down on efforts to reassure guests that they are safe and well-supervised places to visit.” However, while satisfaction with hygiene remains high, it fell a little in September—from 77% in the first week to 71% in the last. Net Promoter Scores have stabilised at around 50% in September, after a dip in August. The survey also highlights ongoing concerns around crowding and the social distancing of other guests. Anxiety levels have increased slightly over September, in line with fears of a second wave of infections and increasingly tough restrictions. Safety remains a top priority, with four in five (79%) considering precautionary measures before making visits—a number that has stayed consistent ever since the reopening of hospitality. Gary Goodman, CEO and Founder of Yumpingo, says: It is encouraging to see that the consumer confidence in the hospitality industry as a whole remains so high after three months. It really goes to show that the industry is working relentlessly and consistently to keep both consumers and staff safe, while providing a positive and memorable guest experience.”

Controlled Ozone

Consultations With Staff

Mitchells & Butlers which owns and operates brands including Harvester, Toby Carvery, All Bar One and O’Neill’s is reportedly beginning redundancy consultations with staff as the impact of the coronavirus on the sector continues to hit hard. The group established in 1898 currently employs employs an estimated 44,000 across 1,700 pubs and restaurants. It is currently unclear how many jobs may be at risk. Speaking on the BBC earlier today a spokesperson for the group said: “Our industry is operating in exceptionally challenging and uncertain circumstances. “While we have worked incredibly hard to make sites Covid-19 secure and keep staff and customers safe, we are facing significant difficulties from the recently introduced 10pm curfew for pubs, bars and restaurants, new enforced closures and tapering government support that doesn’t go far enough.” “Mitchells & Butlers, like many others in the sector, has taken the very difficult and regrettable decision to open redundancy consultations with a number of our front-line team and will seek to redeploy affected staff wherever possible. “With trading restrictions and uncertainty likely to continue for the foreseeable future, we strongly urge the government to step up the level of support it is offering to an industry which has been repeatedly singled out and taken the full brunt of restrictions.”

For the first time the food outlet can control the levels of cooking odours that they give off. The Controlled Ozone units all have a variable output control as standard which means the operator can chose how much food odours they give emit.

The Controlled Ozone range of odour control equipment from Ecovery Innovations has been designed to give Food Industry Operators a cost effective, easy to install and maintain method of reducing the cooking odours that they emit from their premises.

The Controlled Ozone injectors are installed into ventilation systems and monitor the air flow to ensure that they only inject the right amount of ozone to safely eliminate unwanted odours.

The “Plug and Play” design of the injectors means that complaints about existing problems or planning permission objections can be dealt with quickly, effectively and within tight budgets.

External Ozone sensors are also available to add to the system, these will control the levels of ozone discharged through the extraction,

which may well be a provision of the EHO or planning officer’s requirements of permission. Ecovery Innovations has had tremendous success across all types of food outlets including Fish and Chip Shops, Fast Food, Smokehouses, Asian Restaurants and Foodcourts helping many of them to gain planning consent or resolve disputes with neighbours. Contact us to see how we can help: Ecovery Innovations Ltd e. enquiries@ecoveryinnovation.com


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How The Hospitality Industry Can Use AR To Engage Customers This Halloween 14

CLH Digital

Issue 28

By David Ripert, CEO and co-founder at Poplar Studio (https://poplar.studio/)

Halloween - usually a fiendishly busy fixture in the hospitality calendar - is only a couple of weeks away and promises to be frightfully different to previous years. With tighter lockdown restrictions spelling the end for traditional trick or treating and fancy dress events, business owners will need alternative ways to engage customers, maintain brand engagement and generally get the party startled. One way businesses can get ahead of the carve and differentiate themselves from competitors is through augmented reality (AR). Across many industries, AR’s ability to create an immersive, interactive consumer experience is changing the way brands and companies present themselves.

WHAT IS AR? Before we go further, it’s worth taking a moment to establish exactly what AR is. AR changes the way customers perceive their physical environments by using virtual features like video and sound. It differs from virtual reality (VR) - which places users in a completely virtual world - in that it enables individuals to experience an extra layer of information in addition to what they see around them. Usually accessed through a smartphone, AR’s capacity for storytelling allows businesses to enhance each customer’s experience. In the hospitality industry, AR is becoming a crucial technology for strengthening customer engagement. From promotional effects on social media to augmented menus, AR enables business to reinvigorate physical environments otherwise limited by social distancing measures. Halloween - with its links to the supernatural - represents an eerie-sistible chance to explore the opportunities AR can bring to hospitality businesses. Below, sink your fangs into some practical examples of what that might look like across various hospitality sectors.

INTERACTIVE HOTEL ENVIRONMENTS AR can let guests explore new dimensions to their hotel rooms, a particularly valuable feature as outdoor movement continues to be restricted by lockdown measures. At Halloween, who knows what might be lurking under the bed or behind the wardrobe - possibly an ancient Egyptian mummy or a ghoulish spectre. With AR, guests view their room through their smartphones and find out.

GAMIFICATION

Launching a new product without being able to hold a physical launch event is a challenge. One alternative way to engage customers is to create interactive games which draw attention to the product. Eerie AR experiences like this ‘The Thing’ hand - released alongside the 2019 ‘The Addams Family’ DVD can be really powerful when promoting new products. With Halloween, the possibilities for spooky Halloween-themed games - maybe involving carving pumpkins or collecting sweets - are truly endless.

AUGMENTED MENUS With COVID-19 restrictions making physical menus a thing of the past, many restaurants are turning to augmented menus instead. These are an interactive way for customers to explore menu items from the phone, enabling them to find out ingredients and calorie information without the need for excessive contact with a waiter. As well as enhancing COVID-security, the integration of augmented menus into a mobile ordering app is a great way for restaurants to stand out from the competition at Halloween. Children love content which is interactive - menus with witches flying across or spiders crawling down the side are an ideal way to make the process of ordering food more fun.

TRAVEL GUIDES Interactive maps - where guests can point their smartphones at a map to access information about retailers or restaurants with special Halloween promotions - are another great way for hoteliers to integrate AR into their product. As well as maps, hotel rooms could be equipped with AR-based guides, which could inform guests of Halloween-themed activities or points of interest in the local area.

PORTALS Finally, one really effective way AR can be used to educate customers about products is through the use of portals - like this Jack Daniels campaign which transported users to its Lynchburg factory to learn about the manufacturing process behind the whiskey. Portals can instil a real sense of brand loyalty as customers find out more about your product. Halloween presents an opportune moment to get creative with portals - with travel still restricted, customers need alternative, spookier ways to discover background information about companies - perhaps they could be taken back in time to witness a company’s origin story unfold firsthand.

FINAL THOUGHTS However AR is integrated, the technology can really set businesses apart from their competitors. Customers - particularly those who are younger and more tech-savvy - are increasingly aware of the power of AR to improve experiences by enhancing their physical surroundings. Halloween - where everything is not as it seems - represents a great chance to (trick or) treat your customers to the future of hospitality.

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Chancellor Announces New Furlough Scheme to Support Businesses Closed Due to Covid Issue 28

wages, but will still be asked to cover national insurance and pension contributions. The government is also increasing the cash grants to businesses in England shut in local lockdowns to help with fixed costs. These grants will be linked to rateable values, with up to £3,000 a month payable every two weeks. In line with the rest of the Job Support Scheme, payments to businesses will be made in arrears, via an HMRC claims service that will be available from early December. This is an extension of the government’s previously announced Job Support Scheme, designed to support businesses that are facing low demand over the winter months.

Chancellor Rishi Sunak has announced that the government will pay two-thirds of workers’ wages for businesses forced to close their premises due to coronavirus restrictions, such as local or national lockdowns. The Chancellor unveiled the expansion to the Job Support Scheme on today and said he hoped the plan would be “reassurance and a safety net” for people across the UK as we head into a “difficult winter”. He said any businesses legally required to close because of coronavirus measures would receive grants to cover staff wages – up to a maximum of £2,100 a month. Such grants, which launch under the scheme on 1 November, will be open for application only for employees who are unable to work for at least seven consecutive days. It will run for six months in total and will be subject to review in January. Meanwhile, employers will not be expected to contribute to the

Sunak said: “Throughout the crisis the driving force of our economic policy has not changed. I have always said that we will do whatever is necessary to protect jobs and livelihoods as the situation evolves. “The expansion of the Job Support Scheme will provide a safety net for businesses across the UK who are required to temporarily close their doors, giving them the right support at the right time.” The devolved administrations in Scotland, Wales and Northern Ireland will benefit from a £1.3b increase to their guaranteed funding for 202021, allowing them to continue their response to Covid-19, including through similar measures if they wish UKHospitality welcomed the announcement but repeated its call for a much more comprehensive package of support for the whole sector to cover rent and other overheads to ease the strain on businesses, warning that businesses facing restrictions such as curfew, compounded by diminished consumer confidence, must have a bespoke scheme, reiterat-

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ing calls that the Chancellor’s Job Support Scheme must remove employer contributions to preserve hundreds of thousands of jobs across the country. At present the scheme does not go nearly far enough to help such businesses. UKHospitality Chief Executive Kate Nicholls said: “Paying two-thirds of wages for employees in lockdown is a welcome step and it is encouraging to see that the Chancellor has introduced flexibility and a sectorspecific approach into the JSS and recognises that this is an evolving situation. Support for nightclubs and other businesses left in limbo, still unable to reopen, is very welcome. It will help save jobs in a sector that would be sorely missed it were allowed to die. “However, worryingly, it does nothing to address the issues faced by sector businesses operating well below capacity due to restrictions and consumers avoiding travel and struggling to keep their workforce employed. “The curfew has been crippling for many hospitality businesses, with sales down around 30% even in areas of low infection. A more comprehensive support package for our businesses affected must follow swiftly if they are to survive the winter and avoid contributing to mass unemployment. If the Government is serious about saving jobs, it needs to rethink the mandatory curfew in areas where COVID rates are low. “The need now is no less – possibly is even more – than the first lockdown, so a more comprehensive package of financial support is crucial. In addition to employment support that must include grants for businesses to cover losses on stock and other overheads, which are piling up. We have already seen some high-profile failures and the situation is becoming increasingly unsustainable. The financial support on offer must go further if tragic levels of closures and redundancies are to be averted.”

Greene King Pub Partners Announces Increased Rent Concessions For Tied Tenants Up Until Christmas Greene King Pub Partners has announced all its tied pub tenants will receive at least a 40% rent discount up until Christmas, with pubs that are closed under government measures receiving a 90% rent discount. It brings its estimated financial support for its 975 tied tenants to more than £25m since the Covid-19 pandemic closed the UK’s pubs.

• From 22 November 2020 to 26 December 2020 tied partners will receive a rent credit of 40% Also, an existing discount on barrels purchased from Greene King will now run until 27 March 2021, with tied tenants receiving a trade credit of £35 per barrel.

All tied tenants were notified this week and the update comes in the face of further government restrictions limiting trade in pubs, with speculation that some areas of England may see pubs shut down again next week, in what would be a devastating blow for the industry, putting thousands of jobs at risk.

Additionally, any pubs that have to close under a government lockdown will receive a 90% rent discount while they are closed, for up to four weeks. If they are still closed after four weeks, this will be reviewed and balanced against any additional financial support that may have been announced by the government.

The new support announced by Greene King Pub Partners is backdated to 27 September and is tiered as follows: • From 27 September 2020 to 24 October 2020 tied partners will receive a rent credit of 50% • From 25 October 2020 to 21 November 2020 tied partners will receive a rent credit of 45%

This new level of support will be implemented in Scotland this weekend, with all tied tenants notified they would receive a 90% rent discount for the 16-day closure period announced by the First Minister. Although pubs outside the Central Belt can remain open from 6am6pm during this period, they are prohibited from selling alcohol indoors and alcohol can only be served outdoors until 10pm which

effectively shuts the pubs in all but name and so the decision was taken to apply the 90% rent discount across the board. Once this next wave of support is coming to an end there will be a review of whether additional support is required into 2021. Greene King Pub Partners managing director Wayne Shurvinton said: “We are doing all we can to support our leased and tenanted partners at this extremely worrying time for them. Even pubs in areas with lesser restrictions are seeing their trade greatly impacted by the 10pm curfew and the worry is that this will only worsen throughout the |winter. “The new measures announced in Scotland, which effectively close down pubs, are devastating for us and our tenants. Those in England now also have the prospect of further shutdowns in the weeks ahead. “This additional rent support for our tenants shows our commitment to supporting UK pubs as we all try to weather this storm together.

Bristol Hoteliers Back Calls To Appoint A Hospitality Minister Hoteliers in Bristol are adding their names to a petition calling on the UK Government to create a new Minister for Hospitality post to give their struggling sector a voice at the highest level. An on-line petition calling for the appointment has attracted more than 20,000 signatories, including members of the Bristol Hoteliers Association (BHA). BHA Chair Raphael Herzog said: “It’s so important for our voice to be heard because hospitality businesses are always among the first to be shutdown, when more attention should perhaps be focused on other sectors, such as universities. “Having a Government minister representing our industry could perhaps lead to less damaging restrictions being imposed on us, such as around meetings and events, weddings and the 10pm curfew. “Most hotels have very good practices in place to keep guests and staff as safe as possible from the Covid-19 risk. “We are managing the risk and monitoring it, ensuring they observe the ‘rule of six’ and regulations around face coverings and social distancing. “Many hotel general managers have written to their local MPs asking for more support and for our concerns to be heard.”

tions they are imposing. “It can be argued that the restrictions are disproportionate at the moment, when you look at Public Health England data for sites of multiple Covid-19 outbreaks over the past four weeks. “This shows that the hospitality sector accounts for just four percent of these outbreaks, whereas the education sector has 36 percent, and care homes have 26 percent. “Yet the restrictions, such as the curfews, seem to be clearly targeted at hospitality businesses, many of which are struggling to survive. “More than 45% of staff in the hospitality sector are still furloughed and we have concerns about whether the new job retention scheme will be enough to protect jobs in our industry. “Under the new three-tier system, people won’t want to travel to hotels in any area designated ‘very high risk’ but the hotels will still be open, with low occupancy, with staff in place, but with the Government only paying 66 percent of their pay. “The UK hospitality industry is the fourth biggest contributor to the UK economy.

He said the hospitality sector has been significantly disadvantaged by not having a dedicated voice at ministerial level.

“It is responsible for around three million jobs nationwide, generating £130bn in activity, providing the Government with £38bn in taxation and yet, unlike the Arts or Sports, we do not have a dedicated Minister.

“Having someone with specific knowledge about our industry will help the government to truly understand the full impact of the decisions they are making the restric-

“It’s time for our sector to be treated fairly and given the support we need and deserve during these challenging times.”


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Issue 28

“New Local Lockdown Restrictions Causing Hospitality Sector Financial Uncertainty - What Can Pub Owners and Landlords Do? By Alan Hamblett, partner at debt recovery and asset finance solicitors, Corclaim (https://www.corclaimdebt.co.uk/people/alan-hamblett) Back in the day, when the second wave was only being talked about as if it were a remote but unlikely possibility and when everything was going to be back to normal by Christmas, the government published a code of practice for commercial property relationships during the Covid-19 pandemic. This was obviously based on the government’s inability to see beyond the horizon. The long term effects of its proposals have clearly not been thought through. The foreword says that "Government has always been clear that tenants who are able to pay their rent in full should continue to do so, whilst those businesses that cannot pay in full should communicate with their landlord and pay what they can. Landlords should also provide support to businesses if they too are able to do so". So far, so good.

ant, which should be treated sensitively and confidentially, about the financial impact of restricted trading. Landlords refusing concessions should explain to tenants why they are doing so. It was suggested that new arrangements could, for example, involve: (a) A rent free period; (b) A deferral of rent (although thought would have to be given as to how this is going to be paid in the future); (c) Payment monthly rather than quarterly; (d) Rent reduction geared to turnover; (e) Withdrawal from rent deposit - on the understanding that the landlord will not require it to be topped up; (f) Waiver of interest on late payment. The code also covers service charges and says that these should be reduced where the lack of the use of a property has lowered the cost of providing services. This is probably a legal requirement anyway. Any variation to the lease should be confirmed by written memorandum - speak to your solicitor if in doubt. If rent concessions are agreed with tenants, it should be confirmed in writing that these will terminate automatically if any proposal for a voluntary arrangement is put forward by the tenant for creditors to vote upon. This will mean that the landlord's voting rights will be by reference to the full amount and not the reduced amount.

The code relied upon "transparency and collaboration", a “unified approach” by all stakeholders including government, utilities, banks and others to achieve outcomes reflecting the code's objectives, "acting reasonably and responsibly" and, perhaps most crucially, government support.

If reasonable arrangements cannot be agreed by the parties, then what can a landlord do?

In the early days we had government-backed loans and grants, business rates relief and VAT deferral to help with cash flow. Whether any further government support will become available, as we face increasingly restrictive measures, remains to be seen.

Forfeiture of commercial leases for non-payment of rent is still prohibited by section 82 of the Coronavirus Act 2020. This prohibition originally expired on 30th June, was extended to 30th September and now runs until 31st December 2020. No doubt it will be extended again.

Subject to all of that, the code suggests that landlords and tenants should talk to each other. Common sense. Landlords should be willing to provide concessions where they "reasonably" can, taking into account their own financial commitments and information provided by the ten-

CRAR (Commercial Rent Arrears Recovery) is no longer available either unless at least 9 months’ rent is overdue. That will be increased to 12 months’ arrears at the next quarter day on 25th December.

First, let's look at what a landlord cannot do.

Statutory demands and winding up petitions are prohibited unless it

can be shown that the debt is not due to the effects of the virus on the debtor's financial position. The burden of proof is on the landlord to show this. A number of options do remain open though. It is still possible to issue debt proceedings against the tenant or guarantor. Judgment can be enforced in the usual way, including instructing a High Court Enforcement Officer to seize goods from the premises, although this is rarely considered a suitable option where the tenant is a trading entity. Clearing the premises of stock and equipment would be the final nail in the coffin. The better option may be to look to the guarantor, if there is one. It may also be possible to pursue a previous tenant if the lease was assigned to the current tenant. A section 17 notice will have to be served within six months of the debt falling due. Where the tenant has sublet the premises, it is possible to serve notice on the subtenant requiring the rent to the paid direct to the superior landlord rather than to its own intermediate landlord. This is, however, subject to the same restrictions as CRAR. As at today, the rent must be at least 276 days in arrears and this will increase to 366 days on 25th December. Although forfeiture is not permitted on the basis of non-payment of rent, it is still permitted on the basis of other breaches of covenant where the lease permits. This is, of course, subject to the requirements of section 146 of the Law of Property Act to give notice of breach and allow time for any breach to be remedied. If in doubt, speak to your solicitor. Finally, if a tenant goes into administration, rent and other sums due under the lease (including service charges) are payable as an expense of the administration, i.e. ahead of other creditors, where the premises continue to be used for the benefit of the administration. This is payable by the administrator. The question, as always, is whether you want to maintain a long commercial relationship with your tenant or whether your own cash flow is the priority.

The Golden Lion Inn Wins National Award for Front-Line Support The Golden Lion Inn, at Stithians Lake, has won a Great British Pub Award for its services to the frontline throughout lockdown. Mark and Sarah Sear, lessees of the St Austell Brewery pub, won the national award for providing over 2,500 free meals to NHS staff and key workers.

advertised on our Facebook page - but due to people’s incredible kindness, the initiative grew and grew. Farmers and people from across the community started to deliver homegrown ingredients for our chefs. We also set up a Go Fund Me page because of the number of people who wanted to donate to the cause. The support we received was absolutely phenomenal.” Sarah Sear said: “A lot of nurses and paramedics used the service, but we soon opened it up to all frontline workers including carers and the police. The majority of meals were taken throughout the night, after people finished their shifts. Looking back at CCTV footage, we would see frontline staff waving and taking a bow at the camera to say thank you. It was very heart-warming.

The theme of this year’s Great British Pub Awards was pub heroes – focusing on the great things that pubs did for their communities throughout the crisis. The Golden Lion team took home an award for their initiative, which enabled key workers to access nutritious homecooked meals 24-hours a day. Mark Sear said: “In the early days of lockdown, Sarah and I were talking about what we could do to help all of the NHS staff that were working so hard. We were conscious that supermarket items were selling out fast and were worried that they wouldn’t be able to find what they needed to cook a nutritious meal, or have time to rest and spend time with their families.

“Winning a Great British Pub Award is just amazing. We’d like to thank our fantastic manager Belinda, our amazing chefs and everybody who donated. We enjoyed doing something as a team, to help during the pandemic, and we’d do it all again if we had to.” Steve Worrall, Managing Director of St Austell Brewery’s Pubs, Inns & Hotels said: “I’d like to congratulate the Golden Lion team on such a brilliant achievement. Not only did they give away over 2,500 free meals to key workers, they are continuing to offer a delivery and takeaway service for those who are vulnerable and shielding. This award is thoroughly deserved – they are true pub heroes.”

He continued: “That’s where our plan was born. We placed a bank of fridges on the pub forecourt and stocked them with a selection of nutritious meals, cooked in our pub kitchen. “It started with a small, self-funded selection of meals - which we

Marston’s To Shed 2,150 Jobs, Due To Government Lockdown Restrictions

Pub and brewery group Marstons is to cut up to 2,150 furloughed jobs following newly introduced restrictions to curb the spread of the coronavirus. The company said since the first lockdown was lifted, 10,000 of its employees had returned to work, however new measures such as the 10pm curfew and restrictions in Liverpool, with possible more restrictions in other areas imminent the group has said that its 2,150 pubbased roles are going to be impacted. A statement earlier this the company reported that like-for-like sales since reopening are at 90% of the previous year’s levels, but warned further restrictions now being imposed on the sector meant about 2,150 of its pub staff were facing redundancy. The company stated: “Pubs and restaurants were required to close from 20 March to 4 July as part of the general lock-down restrictions to contain covid-19.” “This 15-week period of enforced closure inevitably had a material impact on the results for the year. Group sales for the year were £821m, 30% below last year. Total pub sales for the year were £515m, 34% below last year, principally reflecting the closure period and the

impact of the disposal of 168 pubs for proceeds of £61m in the first half-year.”

“Very few incidences of COVID-19 infection have been reported in our pubs by employees or guests to date, supporting our view that socialising in pubs, where social distancing is enforced and hygiene standards are high, presents lower risks than in other non-regulated settings. Unlike many other retail settings, we committed to collecting Test & Trace data from the moment we were able to open. “Inevitably, and regrettably, recent restrictions will impact jobs. Since the start of the pandemic, our objectives have included protecting the health and livelihoods of our teams. Government support over the summer was vital, and around 10,000 colleagues have so far returned to work. However, because of the recent additional restrictions, we have reluctantly concluded that around 2,150 pub-based roles currently subject to furlough are going to be impacted.” Sheena Tandy, restructuring expert at law firm, Shakespeare Martineau, said: “The new restrictions placed on the country were always going to hit hospitality hard, and Marston’s has shown that even industry giants

aren’t safe.

“Confusion caused by the new tier system will only exacerbate hardships already faced by hospitality venues, with no one certain when things will return to normal. Although the new localised furlough scheme provides some relief, job cuts are still being made, showing just how close to the edge many pubs, bars and restaurants are. “Sector leaders are likely to try and challenge these restrictions, but in the meantime, they should review their business models, assessing what changes can be made and what support is available. These latest restrictions may be unwelcomed by the sector, but they don’t have to mean certain death.” The current wage subsidy scheme terminates at the end of this month, to be replaced by the Job Support Scheme which will top-up wages for employees who have not been able to return to work full-time because of the coronavirus. However, companies are expected to make a higher contribution to wages under the Job Support Scheme unless their business is closed under “very high” Tier Three coronavirus restrictions – leading to fears firms will choose to cut workers when furlough ends.


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CLH Digital

Issue 28

Hospitality Warned About Pests as Winter Approaches Heating ducts and pipes can be prime spots for cockroaches as the heating is switched on, a national trade body has warned.

matter and food for human consumption. They also require access to water and will be generally found in inaccessible harbourages, close to water and food.

British Pest Control Association (BPCA) has issued a guide for hotels, pubs & restaurants with advice on preventing the humidity-loving insects getting into premises.

“Cockroaches are rarely able to survive out of doors in the British climate but thrive in areas where the temperature is more forgiving. For Oriental cockroaches, this may be around the heating ducts and boiler rooms of large, centrally heated buildings such as hospitals, bakeries, hotels and restaurant kitchens, and blocks of flats. When Oriental cockroaches are present, they can sometimes be tracked back to the sewers.

The pests can also be found near stoves and sinks, where they can contaminate food, utensils and preparation surfaces as they forage. And they can be vectors of disease, capable of carrying the organisms which cause food poisoning in humans and many other bacteria. Cockroach control is a difficult task, so preventative measures are an important step in keeping premises pest-free.

“German cockroaches are smaller than the Oriental cockroach and they cluster around pipes, stoves, the back of refrigerator motors and sinks, especially in humid areas, and will often remain hidden during the day.”

Dee Ward-Thompson, BPCA Technical Manager, said: “The two most common species of cockroaches are the German and Oriental cockroach. They will both feed on almost anything, including refuse, faecal

The BPCA always recommends proactive pest management approaches. Proofing your business from cockroaches, rather than trying to deal with an infestation is always more effective. Tips to prevent cockroaches

include: - Clean all surfaces thoroughly to remove any food residue - Keep bins covered, clean and emptied regularly - Regularly clean areas such as the top and bottom of the fridge, where it is warm and food residue may collect - Make sure you inspect any new products or equipment delivered to your business as this is how the German cockroach sometimes enters a building - Sewer covers should be kept in good repair - Proactively monitor for cockroaches by using sticky traps with a food lure – pest management companies provide this service Dee added: “Control of cockroaches is seldom easy because of the difficulty of getting to the insect. “For any cockroach infestation, we would always recommend contacting a professional pest control company, preferably a member of the BPCA. “They are trained in cockroach control and will have access to a range of professional use products which are not available to the public.” For more advice about proofing your business against cockroaches, the new online guide is available at: bpca.org.uk/cockroaches. To find a BPCA member near you visit: www.bpca.org.uk/find.

Pub and Restaurant Groups Suffer Sales Set-Backs in September Britain’s managed pub, restaurant and bar groups saw sales fall back significantly in September after August’s Eat Out To Help Out campaign boost and the introduction of the 10pm curfew at the end of the month, latest data from the Coffer Peach Business Tracker show.

whole market were down 23.9% on the previous 12 months, with total sales down 35.3%. Trevor Watson, executive director, Davis Coffer Lyons, said “The recent EOTHO scheme, followed by the curfew and now the increasingly prevalent local lockdown restrictions, means there are clearly no significant conclusions to be drawn from short-term trading trends. The latest announcement that London is to join Manchester and enter Tier 2 is catastrophic. It is difficult to see how many restaurants and pubs in these city centre locations will be able to stay open. Neighbourhood areas will also suffer but not to the same extent. A ‘Tier 3’ status with increased government support would be preferable for such businesses.

With 88% of group-owned sites reopened, up from 85% in August, total sales across across the whole managed sector were nevertheless 20.3% down on the same month last year, compared to being down just 12.2% in August. Like-for-like sales in those businesses trading were 14.7% below September 2019, having been flat in August. Drink-led pubs suffered the most, with total sales down 22.7% and like-for-likes down 21.1% on September last year. Restaurant groups performed better, helped by the cut in VAT on food and delivery sales, with total sales down 19.6%, but like-for-likes just 6.7% below September 2019, helped by the fact that only 72% of group-owned restaurant sites were open and trading during the month. In contrast almost all (96%) of the country’s managed pubs, food-led and drink-led, had reopened. September figures show the massive importance of the Eat Out to Help Out initiative had on both sales and consumers’ willingness to go out during August. They also demonstrate how far the market needs to go to recover to pre-COVID levels – with the new catalogue of restrictions biting nationally and locally making that task even tougher,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with The Coffer Group and RSM. Delivery accounted for 10.4% of sales among restaurant groups in the Tracker cohort in September, up from 8.8% in August and the prelockdown level of 5.9% in February. Regionally, London still struggled during September, with many office workers, commuters, tourists and international business travellers still staying away. Total sales across managed pubs, bars and restaurants inside the M25 were down a hefty 32.1% on September last year, with collective like-for-like sales in those sites open down 24.2%. In con-

trast, outside the M25 the market saw like-for-like sales down 12.3% and total sales down 16.7%. Like restaurants, food-led pubs and pub restaurants did better than drink-driven businesses with collective like-for-likes down 10.9% on last September and total sales down 11.9%. For managed pub groups as a whole, total sales were down 17.7% and like-for-likes down 16.4%. Bar groups, which had 79% of their sites trading, had the worst of the month, with like-for-like sales down 37.1% and total sales down 42.7%. While food sales will become an increasingly important in keeping the managed sector afloat, with table-service and the 10pm curfew in force across England and tougher restrictions in other parts of Britain, the situation is looking increasingly challenging for drink-focussed operations – and in September all parts of the market were in negative territory. Across the managed pub market as a whole, food sales were down 9% over the month, while drink sales were down 21.9% on last September.” added Chessell. At the end of September, underlying annual like-for-like sales for the

“It is up to every operator to be as nimble as possible and to pivot and re-engineer their business to protect their staff and maximise opportunity. There is certainly no one size fits all approach any more – if there ever was. The on-going support of reduced VAT rates on food and the rates holiday are the on-going good news stories for operators. The moratorium on lease forfeiture continues to offer protection for now but is likely to be storing up bigger problems when it is eventually lifted as arrears continue to mount.” Paul Newman, head of leisure and hospitality, RSM, said “These results lay bare the deepening fight for survival faced by operators as we head into winter in the midst of tightening coronavirus restrictions and the tapering of government support. In looking for some positives from the list of recent restructurings across the eating and drinking-out market, the reduction in supply is leading to better rent deals and landlord packages for those who are able to stay in the game. There is undoubtedly more pain to come but those operators in the best position to emerge on the other side will be leaner and more agile, focussing on an acceleration in delivery (accounting for 10.4% of sales among restaurant groups in September, up from the pre-lockdown level of 5.9% in February), embracing technology and balancing health and atmosphere in their venues.”

Wetherspoon Reports Losses as Lockdown and 10pm Curfew Hits Sales JD Wetherspoon have announced a pre-tax loss of £105m, as coronavirus rules impact on sales. Total sales in the financial year were £1.26bn, compared to £1.82bn last year – a decrease of 30.6%. Like-for-like sales decreased by 29.5%, having increased by 5.9% in the first half. Bar sales decreased by 29.3%, food sales by 30.1%, slot/fruit machine sales by 20.9% and hotel room sales by 38.7%. Chairman Tim Martin attacked “massive confusion” over the government’s coronavirus rules, saying that he thought the UK should adopt the Swedish model for pandemics which has chosen to keep large parts of society open while social distancing is promoted, to allow his pubs to open again properly. Quoting business scion Warren Buffett from 1989, Mr Martin said governments across the world have based their lockdown decisions on "deeply flawed analysis" and attacked politicians and the media who reported that the company was considering withholding wages at the start of lockdown - a decision that was eventually not taken.” “As a result of recent changes in regulations, the outlook for pubs over the remainder of the current financial year is even more unpredictable than hitherto,” comments Wetherspoon chairman Tim Martin. “The most damaging regulation relates to the 10pm curfew, which has few supporters outside of the narrow cloisters of Downing Street and SAGE meetings. This

has meant that many thousands of hospitality industry employees, striving to maintain hygiene and social-distancing standards, go off duty at 10pm, leaving people to socialise in homes and at private events which are, in reality, impossible to regulate. “Like-for-like sales in the first 11 weeks [of this financial year] have been 15% below those of last year, with strong sales in the first few weeks, followed by a marked slowdown since the introduction of a curfew and other regulations, some of which are referred to above. “The recent curfew and introduction of table service only have been particularly damaging for trade, depressing sales for customers who find it too much ‘faff’, at the same time as substantially increasing costs”. “The company has successfully adapted its business, over the last 41 years, to cope with widely different political and economic circumstances. We now employ over 40,000 people, 10,000 of whom are shareholders in the company, and are a major contributor to national income, paying approximately one pound in every thousand of treasury receipts in 2019 and in preceding years. “However, the company and the entire hospitality industry need a more sensible and consistent regulatory framework in which to operate – the current environment of lockdowns, curfews and constantly changing regulations and announcements threatens not only pub companies, but the entire economy. The most important lesson, as Professor Mark Woolhouse of Edinburgh University has said, is that “lockdown just defers the problem; it doesn’t solve it”.”


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Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk


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CLH Digital

Issue 28

Covid-19 + Hospitality: How to Adapt to the 10pm Curfew Restrictions Insider tips to aid pub, bar and restaurant owners to make necessary adjustments efficiently

By Brett Smith, Customer Success Director at the workforce management platform, Planday (www.planday.com/uk/) platform, Planday - provides some top tips to ensure a smooth, agile shift for employers and employees ahead of the 10pm curfew:

CONTINUE TO SCHEDULE AROUND EMPLOYEE’S AVAILABILITY

RE-INTRODUCE TAKEAWAY AND DELIVERY OFFERINGS

“As the situation with COVID-19 continues to change rapidly, businesses need to be as quick and agile as possible, understanding that staff demand and availability can change in an instant.

“During the first ‘phase’ of lockdown, many pubs, bars and restaurants launched very successful takeaway and delivery options, either independently or outsourcing to providers such as Deliveroo or Uber Eats. Now, we see many continuing to offer this service, even after the July re-opening. “In addition, according to the global restaurant analytics company, Tenzo, 51% of people say they are concerned about going to a restaurant in the future2. Given the lack of uncertainty that remains around eating out, and the shorter opening hours due to curfew restrictions, it makes complete sense for businesses to diversify away from eating in once again. Hospitality business owners in the UK are once again facing a period of uncertainty, following the government’s announcement to introduce a 10pm curfew for pubs, bars and restaurants this week. The past six months has been an extremely tough ride for the hospitality industry. The fast-pace of changes has required business owners to quickly adapt product offerings and menus, communicate with staff more frequently, and leverage partnerships to build and sustain business throughout the crisis. So how can business owners in the industry once again react quickly and effectively to the unprecedented changes? After a largely successful August due to the Eat Out To Help Out scheme, with 64million meals claimed1, what steps should pubs, bars and restaurants be taking to tackle the next ‘phase’ of the pandemic, successfully? Brett Smith, Customer Success Director at the workforce management

“When putting your takeaway or delivery menus together, it’s important to consider profitability and look at the data you have, to ensure you’re keeping the best sellers on the menu. Make sure it is streamlined and simple to understand, and that you price items to make enough margin post-delivery charges.”

PROTECT YOUR STAFF “Your staff are your business’ greatest asset. This is a very scary and difficult time for them, as much as it is for you. Stay in touch with them, be transparent and share insights on your performance with them. As you make decisions about how to adapt to the 10pm curfew, include them in the journey too. Ask for their input, what would work best for them? Have they been inspired by how other businesses are confronting the changes? “It’s also important to keep sharing insights on your performance to keep them engaged and protect their jobs.”

“Following the 10pm curfew, a lot of last-minute changes to staff rotas will need to be made, but there’s no reason you can’t still coordinate a shift pattern that works for everyone. Use a system that enables employees to swap shifts, request open shifts, and offer their shifts to other employees with the right skill set. This way, you can ensure you are still working around their availability, whilst adhering to government guidelines.”

BE SURE OF THE GUIDELINES, AND COMMUNICATE WITH YOUR CUSTOMERS “In this unpredictable time, there are only two certainties which every business owner in the hospitality industry should consider: listen to the advice of the experts and authorities and protect yourself with good health and hygiene habits. “Together, this can help stop the spread of COVID-19 and can help those who are most vulnerable get through and millions of businesses around the world bounce back. Be sure to communicate with your customers about the safety of dining or drinking in our establishment, and explain how you are adhering to the government measures. “Use social media to provide regular updates and appear personable to customers, whilst also encouraging them to come and eat or drink with you!” For more information and tips for the hospitality industry on how to survive Covid-19, visit: https://www.planday.com/blog/how-digitaltools-give-your-hospitality-business-control-covid-19/

Lacklustre Employment Highlights Need For Enhanced Government Support UKHospitality has reiterated its warning that, without increased financial support from the Government, half a million hospitality jobs are at risk. The warning follows today’s labour market update which shows the employment rate has been decreasing since the start of the pandemic.

many of our businesses. Our sector is being forced to operate under crippling restrictions, so to pay staff for more than hours worked is an unachievable ask for many venues. Unless support is forthcoming, the outlook is only going to get bleaker.

UKHospitality Chief Executive Kate Nicholls said: “The feeble nature of the employment market is worrying in and of itself, but it masks a much larger worry for the country.

“We are now on the brink of widespread job losses. Half a million jobs in the hospitality sector are on the verge of being lost. We need much more wide-ranging support for businesses struggling to operate amidst stifling restrictions. Otherwise, the next labour market update is going to look significantly worse.”

“Furlough support is about to end and we are moving onto a Job Support Scheme that will not work for


Social Media Advice And Support During A Pandemic 22

CLH Digital

Issue 28

The positives and negatives of online health information By Burton Paul, author of ‘Is It Serious? Your guide to credible health information online’, available in bookshops and online now in paperback and ebook - https://isitserious.org/ Some of us are either in lockdown, or facing an upcoming lockdown due to the rise in Covid cases. The big difference between when we first experienced lockdown and now, is that we are more aware. We have a better understanding of what to expect, we know how it felt, and we know more about the dangers. However, one thing that really hasn’t changed that much, is misinformation. It was prevalent then, and is still very present, especially within social media.

SOCIAL MEDIA ADVICE Social media plays a big role in our lives, so it is important to understand better ways of managing the positive and negative influences. More and more of us turn to social media in our down time, as a way to relax, to connect with loved ones, and replenish ourselves for the following day. So here are seven social media ‘dos and don’ts’ that can help you still enjoy the positives of being online and on social media in these challenging times: 1. Don’t believe everything you read – Check and stick to credible sources. 2. Think before you post. Think before you reply. Think before you share. 3. Be aware of your power to influence and affect others. 4. Be caring, be kind, be supportive: #Kindness. 5. Staying connected on social media helps people feel less isolated. 6. It’s OK to mute accounts or take a break from social media if it’s stressing you. 7. If a post makes you sad or angry, then double check the source for credibility.

CREDIBLE SOURCES ONLINE A recent study by Cornell University in the United States found that President Donald Trump was the ‘single largest driver’ of coronavirus misinformation, making the importance of identifying what is and what isn’t credible significantly important. So what are the credible sources of coronavirus information online? Here are some of the most credible sources of coronavirus information online: Gov.uk (https://www.gov.uk/coronavirus) - the official UK Government website with latest up-to-date information on the coronavirus. NHS (https://www.nhs.uk/conditions/coronavirus-covid-19/) - the main NHS coronavirus page with supportive health guidance. The World Health Organization (www.who.int) - The World Health Organisation operates globally, working with countries from all over the world providing the latest and most accurate information. The Department of Health & Social Care (https://www.gov.uk/government/organisations/department-of-health-andsocial-care) - situated within the Gov.uk website, the Department of Health & Social Care also provides latest updates and information on coronavirus. Very importantly, if you are considering travelling abroad, here is a gov.uk link that provides up to date Foreign Travel Advice: https://www.gov.uk/foreign-travel-advice

YOUR MENTAL HEALTH It is essential to look after your own mental health. People working in caring professions take on a lot, especially on an emotional level, and there are a number of excellent sources of mental health support online run by established charities, some even offer a 24 hour hotline.

Phone: 116 123 (free 24-hour helpline) Website: www.samaritans.org.uk

• SANE Emotional support, information and guidance for people affected by mental illness, their families and carers. SANEline: 0300 304 7000 (daily, 4.30pm to 10.30pm) Textcare: comfort and care via text message, sent when the person needs it most: Website: www.sane.org.uk/support

• Mind Promotes the views and needs of people with mental health problems. Phone: 0300 123 3393 (Monday to Friday, 9am to 6pm) Website: www.mind.org.uk.

• No Panic Charity Support for sufferers of panic attacks and obsessive compulsive disorder (OCD). Offers a course to help overcome your phobia or OCD. Phone: 0844 967 4848 (daily, 10am to 10pm). Calls cost 5p per minute plus your phone provider's Access Charge Website: www.nopanic.org.uk

• Rethink Mental Illness Support and advice for people living with mental illness. Phone: 0300 5000 927 (Monday to Friday, 9.30am to 4pm) Website: www.rethink.org

• Anxiety UK Charity Support for Anxiety diagnosis. Website: www.anxietyuk.org.uk

Here are a few worth knowing about for you or someone you care for:

• Samaritans Confidential support for people experiencing feelings of distress or despair.

You can learn much more about credible and reliable sources of health information online, which will become even more important as the pandemic continues, at www.isitserious.org.

£70bn UK Events Industry Predicts Over 400,000 Jobs Losses by End of 2020

A survey by event planning platform Feast reveals that latest government lockdown measures, implemented on September 28th, have impacted the UK's £70bn events industry, which stretches from dinner parties to music festivals. Of the 503 businesses surveyed, 61% believed they will have ceased trading before March 2021 without further government support. This has been compounded by respondents saying the average amount lost in bookings due to the COVID crisis stands at £83,000. The poll suggests that the events sector, which comprises over 25,000 businesses and over 700,000 employees in the UK, will have suffered around 413,000 job losses by the end of this year unless it receives immediate government support. The survey also tried to uncover what would help businesses overcome the crisis. 35% cited ‘A clear roadmap for how events will return’, 32% said ‘Extension of the furlough scheme, 18% said ‘An easing of lockdown for certain demographics’ while 15% said ‘Government-backed event specific loans.’ 56% of suppliers further stated they were seeing lower than usual demand for 2021 events, while 71% said that the demand for 2022 events was the same or less than usual.

The government announced further lockdown measures last week, which have had a dramatic impact on supplier's outlooks, as reflected in the survey's results and there have been no further specific references to the events industry receiving any further aid. The UK's events industry is reported to be worth in excess of £70bn, £50bn larger than both the domestic tourism industry and the hotel industry. Adrian Luckie, founder of Mama’s Jerk, an events business providing Jamaican-style catering: 'Our incredible industry has effectively been banned. We've been given no clear direction on how we can make it through this crisis and all that we're looking for at this stage is clarity on how we can survive.' Digby Vollrath, Feast It Co-Founder and CEO, said: ’The UK is globally renowned for events. From royal weddings to village fêtes, and from the world’s greatest music festivals to Europe’s largest Carnivals, throwing parties is in our blood. But without fast support we risk dismantling an industry that’s part of the beating heart of our national identity and all of the creativity, connections, and lifelong memories that go with it.

Herald Launches Brochure To Support New Product Range 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.

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 based on quality and price.

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.


24

CLH Digital

Issue 28

HALLOWEEN AND BONFIRE NIGHT

Time to Cash in on Those Halloween & Guy Fawkes Profits account and keeping consumers there. Consider putting on a themed event, such as a fancy dress night, put on a band or if your outlet doesn’t permit this, then try offering a seaPumpkin carving originated from an ancient sonal serve. As Halloween is now the second Outside of the Christmas seaCeltic practice of bringing largest occasion for pubs after New Year’s Eve, son and bank holidays weekends home an ember from the month of October is the perfect time for the fire at the Halloween is the next biggest operators to capitalise on the growing popuSamhain festival. sales period for the on trade larity swooping the UK, says Nicola Randall, According to market analysts Senior Marketing Manager, Brothers Drinks Co Mintel UK spent £419 million on Ltd, “ It’s even estimated that throwing a celebrating Halloween in 2018, up by 5% from the £400 Halloween party can increase incremental spend by million spent in 2017. More than half (52%) of all Brits 30%, when compared with the average late-night cusjoined in with the Halloween spirit in 2017, with that tomer.” figure rising significantly for key demographics such as “This year, consumers are looking for new and excitmillennials (77%) and parents of under-fives (85%). Of ing experiences, of which a niche offering, as well as those that join in, more than half (56%) say they enjoy premium food and drink play a huge part. Operators taking part in Halloween activities. Halloween continues looking to boost their sales during this festive period to grow in popularity benefiting from the booming should be creative and experimental in order to attract leisure market, and is a perfect opportunity for retailers both new and existing customers, providing something to create experiences for customers,” said Chana different to their competitors. “ Baram, retail analyst at Mintel. “Once again, sales are set For Halloween 2019, Brothers have created a host of to increase as retailers dedicate more resources and Halloween themed cocktail recipes to help operators merchandise to this key seasonal event.” capitalise on consumers’ love of toffee apple. These When it came to Bonfire night last year, UK conrecipes include ‘The Poison Apple’ a heady mixture of sumers spent £316m, up 2% from £310m in 2017, Brothers Toffee Apple Cider and Amaretto! according to new research. Last year almost two in five (38%) Brits shelled out on products for Bonfire Night.

a Halloween inspired menu!

To remind you just how vital these 2 theme nights have been in the past:

"I'm a homicidal maniac, they look just like everyone else." WEDNESDAY, THE ADDAMS FAMILY It would an understatement to say that the current pandemic, and the subsequent restrictions and proposed lockdowns are having a devastating effect on the hospitality and on trade’s ability to plan and promote special events. Ordinarily the sector would be relishing two fantastic theme nights which not only brings the public out spending, also puts a bit of much-needed fun into our lives. Halloween and Guy Fawkes, both nights totally different requiring their own unique theme, but both nights great for packing in the punters. Both very much social occasions, absolutely wonderful fun, for adults’ families and children and great ways to increase sales during what can be a typically quiet time of the year, in the lead up to Christmas. However, the industry is of course facing its biggest challenge in living memory! Yes, things are going to be a quite bit different this year! So what we do? Roll over “do nothing and see what happens”, or demonstrate Halloween largely to the doomsters and originated from the ancient naysayers that the hospitaliCeltic festival of Samhain. ty and on trade sector is The festival symbolised the here to stay? boundary between the world Despite the current of the living and the world of the dead. adversity pubs/bars and restaurants have in the past

supported the United Kingdom through some of its darkest days and will continue to do so. The hospitality and on trade sector provide something no other sector provides and is an underpinning, inherent, integral part of communal British identity.

As fireworks take centre stage on The tradition of Bonfire Night, they account for the So, let us plan for Halloween and Guy Apple Bobbing dates back largest share (50%) of spend, with Brits Fawkes. Send a message, that there is to the Roman era. The first something to look forward to, and when person to bite into the apple burning through £155 million worth of bangers, rockets and Catherine Wheels the public needs us the most we are would be the next person last year. Other major areas of spend to marry, much like the here to put a bit of pleasure, cheer and include food/drink (valued at £62 mil‘bouquet toss' tradition enjoyment back into life! We here at lion) and sweets/chocolates (valued at at weddings. CLH have some free posters to down£39 million). load to promote your events at www.catererlicensee.com/posters-for-special-events Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events. But A good example of planning for Halloween is East while Brits clearly love the thrill of the celebration, a London where revellers are being urged to discover cautious 46% of Bonfire Night purchasers say that safeEast London's 'spook-tacular' pop-up at City Island & ty concerns put them off hosting a Bonfire Night party, Goodluck Hope. “Trick or treat yo’ self to this year's rising to half of women (49%), with people seeking a most Insta-worthy pumpkin patch, carving workshops and walking ghost tours - all Covid Compliant”! Visitors planned and organised event as a safer option. “As the smallest of the Autumn/Winter seasonal events, Bonfire are also invited to stop off at recently opened onsite Night presents a growing opportunity for the retail restaurant Homestead, run by Masterchef The Professionals Winner 2019, Sven-Hanson Britt, to enjoy market. With continued uncertainty surrounding the UK economy, today’s consumers are happier to spend on experiences. Bonfire Night is enjoyed as an event, with many people going to a public Bonfire Night display. There is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event. These two events are less than a week apart, and in an age where analysts say that less people are making their visit to the pub, more time and effort spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there are many ways to create a unique celebration, an opportunity to stand out and attract custom. Emmy Webster senior marketing manager at Brothers Drinks says: “Halloween is now the second largest on-trade event of the year with over £400 million spent on the occasion. It’s a time of year not to ignore, and you may be missing out on crucial footfall opportunity. One in four people will attend some form of Halloween event this year and the people driving this are young millennials. Halloween isn’t just for kids these days, with the experience craving millennials celebrating and driving what is now the second biggest trade opportunity in the ontrade. With 9/10 alcohol occasions now only featuring one venue, theatre and experience is key to driving footfall into your

IT’S ALL IN THE PLANNING Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment? Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others. Never be too scared to peek!

Getting into the spirit of things

Dressing up your venue is an important step , and a little bit of fake cobweb can work wonders in creating the right environment . Having staff dress up a little for the occasion, can do wonders in setting the tone and showing that your venue is embracing the festivities as much as your guests. When it comes to costumes Halloween has the atmospheric edge over Guy Fawkes, however in recent years the Guy Fawkes costume, the mask in particular has become increasingly popular, so getting your staff into the spirit of things by dressing up, zombies, skeletons, goblins clowns, vampires for Halloween and the Guy Fawkes costume is catching up particularly with the “V for Vendetta mask“, are fantastic ways to create a stunning party atmosphere, but the secret is not to have your staff upstage your guests, so make their costumes good (but not too good)! Prop4Shows have got into the spirit of things. , Marketing director Lin Ford said, “We have a massive range of Halloween props to give your parties and events that eerie feel. We have many themed items available, so whether you’re doing Scary Clowns, Gory Dinner Party, Spooky Graveyard, Dungeons and Dragons or Haunted House, we have that covered, plus much more.

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HALLOWEEN AND BONFIRE NIGHT Time to Cash in on Those Halloween & Guy Fawkes Profits

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You can select from hundreds of products on our website, available for next day delivery. Our ranges also include many foliage, moss, fabric and rocks to complete your set. That aside, we have our vast selection of fake foods for decorating your open kitchen and eating areas, or even use it to create the best gory dinner party display! So don’t get caught in the dark; feed your frogs, tether your toads and wash out your cauldron to get ready for the witching hour!”

Spook the Drinks

Aside from getting your staff to dress up getting them to “push sales” is also vitally important. Halloween and Guy Fawkes themed food and drink are great revenue earners, furthermore your clientele will be expecting them. Point of sale is vital and can help increase footfall and drive Guy Fawkes Night or sales for any promotion. Bonfire Night. The Experience led consumers celebration marks the purchase 27% of on trade anniversary of a plot to blow serves and primarily shop by up the Houses of Parliament promotions and offers when in London in 1605, known as the Gunpowder plot. selecting drinks promotions are a key to trading up! Themed drinks and cocktails this time year or every bartenders dream. If there is a time of year when bar staff can have some fun with drinks then it is Halloween and Guy Fawkes, from putting a twist on a classic drink and giving a creepy name there is plenty that can be done so add some horror and humour, particularly given the current state of affairs in Parliament! Mulled ciders are always a favourite, going down well “warming the cockles” particularly for bonfire night!Strangely enough for Halloween people tend to like the really gory themed cocktails however when it comes to food you have to ‘Trick-Or-Treating' keep it appetising, so although originated from Medieval it may seem a good idea at England, where poor people the time brains, tongue, tripe would beg for sweet breads would be great ingredients and leftovers in return but probably not best sellers. for prayers for the Variations on existing menus family's souls. are probably the better way

to go, invariably it will have to include pumpkin which is great roasted and goes great with pasta, steak ribs and burgers are always a winner it’s all about being creative with the title. However, don’t forget to cater for those who are not drinking with a good range of soft drinks and “mocktails”. Amy Burgess trade communications manager at Coca-Cola European partners said “even for events without a family focus it is important to consider that many adults are now drinking less alcohol, with many as one in five now teetotal, highlighting the opportunity presented by soft drinks to increase sales during Halloween and bonfire night. To add a sense of occasion pubs and bars may wish to get creative with a soft drinks offering by creating non-alcoholic themed mock tails to suit the occasion”

Haunting Halloween Serves: Halloween Tiki Cocktail 20ml MONIN Falernum syrup 25ml Dark Rum 25ml Gold Rum 10ml Overproof 50ml Pineapple juice 3 dashes Angostura Bitters Dash of Grenadine Shake all ingredients together and strain into a chilled skull themed mug. Garnish with cold foam (120ml skimmed milk, 30ml Monin Falernum syrup, blended on slow speed on a spindle mixer) and beetroot powder plus the whole top of a pineapple.

Creepy Crawly Frappé 30 ml MONIN Chocolate Cookie syrup 1 scoop Le Frappé de MONIN Vanilla 120 ml milk 1 cup of ice Add all the ingredients to a blender and blend for 20 seconds. Pour into your cup and garnish with a selection of creepy crawly themed toppings.

MONIN Shares How To Sweeten 2020 With Halloween Treats It seems for the industry that all the tricks that could have been played this year, have already been played. So could Halloween be the treat that outlets need to help encourage business as usual? 1. The Theatre – It is likely that this year that where possible the fear factor will need to be inferred rather than physical, so atmosphere and music will be increasing important! But, consumers will still want to enjoy an element of theatre. So, think eco-friendly, single use decorations and or edible garnishes to help bring the theme to life! Single use or wipeable menus can also help communicate the Halloween theme, both with inspiring drinks names and the creative look and feel. Drinks can also play a leading role here, think Death By Hot Chocolate topped with whipped cream and served with an extra helping of chocolate shavings, or The Poison Apple Cocktail, with charcoal powder and an apple slice garnish. Incorporate flavours already available on the back bar to minimize wastage, but remember MONIN Pumpkin Spice syrup, MONIN Grenadine syrup and MONIN Blackcurrant syrup are great flavours and colours to carry through the Halloween theme. 2. Get everyone involved – While it’s possible that decorations may need be kept to a minimum for hygiene reasons, it doesn’t mean outlets can’t enter into the Halloween spirit. Encourage staff to dress up to help make the consumer experience as immersive as possible this year more than ever. It’s also important that staff have tried and tested all the drinks on Halloween specials menus to ensure that they are able to help customers identify the drink that’s mostly likely to hit the spot. 3. The element of surprise – At the heart of any good Halloween celebration is the traditional ‘Trick or Treat’. Outlets can have some real fun here, whilst engaging consumers. There’s an opportunity here to give guests a chance to take part in a game of trick or treat, with tricks including a special sour Halloween cocktail shot (it still needs to be enjoyable, but perhaps it combines more unusual flavour combinations or even edible insects) or a spooky appetizer which encourage guests to try something different, while treats can include discounts, buy one get one free on Halloween specials or a grand prize of a meal for two. 4. Make It A Family Affair - Halloween is not an occasion exclusive to adults, so look to involve families and encourage them out of home together. Special children’s menus will engage little ones, but don’t forget to include drinks too. Outlets could even provide a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as popcorn or insect inspired sweets. Venues can even host a social media competition for the creepiest creation with a range of prizes on offer for the winner and the runners up. 5. Don’t let waiting times spook your customers – Increased footfall can mean longer queues and waiting times. Keep customers’ in good spirits by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches! For example venues could offer xxx, it’s simple to scale up or down to make the required volume. Alternatively consider preparing a No ABV Halloween themed cocktail in a Kilner jar which is ready to serve.


Technology and Software

Issue 28

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 28

Technology and Software

Digital Contact Data Registration: Deliver Critical Information To Your Frontline Workers

German Company Launches App For Registering Visitor Data In Compliance With Data Protection Laws The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers. The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's

website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted. The app offers the following advantages:

- Saving time in service, less effort and full focus on the guests - Simple logistics through digital accessibility - Drastic reduction of the bureaucratic effort - Increase of customer satisfaction More information and footage here: www.coready.de

Contactless, Branded Hotel App For 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 1-month 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.

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

Issue 28

Festive Ordering

Christmas is Coming - It’s All in the Planning “Christmas is the Season for Kindling the Fire of Hospitality” change) state that people in England can meet in groups of no more than six, but pubs, cafes and restaurants will be allowed to stay open, so long as these groups do not mingle with other groups at each venue. Table bookings of more than six will not be allowed, and hospitality businesses are now legally required to take customers' contact details so they can be traced if a potential outbreak is linked to the venue. These new rules do, of course, create significant challenges, but one thing the recent Eat Out to Help Out initiative proved is that the country has not lost its appetite and desire to dine out whenever possible. So despite all the current uncertainty it is vital to prepare for the sectors busiest time of the year - Christmas! Christmas 2019 saw pub and restaurant operators enjoy positive sales growth over the festive season, with pubs enjoying the biggest uplift with collective like-for-likes ahead 5.1% against a 2.4% increase for restaurants. Christmas 2019 was fairly tumultuous as well - we had seen months of Brexit unrest and a general election. However, the British public shrugged that doom and gloom off and gave the hospitality and on trade sector the perfect boost. Analysing last year’s Christmas figures Karl Chessell, director of hospitality business insight consultancy CGA said: “This was all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,”. While it is “the season to be jolly”, Christmas 2020 for the hospitality sector in the wake of the Covid pandemic will be like no other Christmas since World War II. The government’s current rules (which may of course be subject to

“What these Tracker figures suggest is that consumers were more selective about where they spend their money, and were looking for memorable experiences – like going out for a meal or drink with family or

friends over Christmas – rather than just buying ‘things’,” added Chessell. Mark Sheehan, managing director of Coffer Corporate Leisure added : “The fact is the eating and drinking-out sectors had an excellent trading period in their busiest time of the year. Consumers escaped the political turmoil and headed for pubs and restaurants to escape the tedium. Pre booked sales in particular were strong and the months ahead are going to be tough but at this crucial time trading was robust.” And there is nothing to say that the public won’t embrace Christmas 2020 the same way. At the moment the government have issued new lockdown laws, but the festive period is still 11 weeks away and a lot can happen in 11 weeks. The government’s “Eat Out to Help Out” (EOTHO) was, as we know. a runaway success. with well over 100 million meals sold and while the government had set £500 million aside to cover the costs it raised half of that in taxes. Health Secretary Matt Hancock appeared to be optimistic on removing the restrictions for the festive period, speaking on Radio 4 he said "I really hope we can turn this round before Christmas. I think that, in a pandemic, Christmas is a long way off." "Three months is a long time in a pandemic and I very much hope this strong rule, together with the local action we've taken in places like Bolton, can work to turn things around by Christmas." So, it certainly not “crackers” to be thinking about planning for the festive season! December always has been a key part of the UK hospitality and on trade sector calendar, and if Health Secretary’s optimism comes to fruition then we could see a very busy Christmas period.


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Issue 28

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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CLH Digital

Issue 28

Hygiene, Health and Safety

How Spray Sanitisation Could Bring Back Consumer Confidence to the Hospitality and Travel Trade PORTiBAC, a new state of the art, medical grade disinfection ‘fogging system’ is launching this month to offer the hospitality and travel industries a safe environment for staff and customers and to return consumer confidence to these struggling industries. The new normal of ‘living with COVID’ in hospitality and travel has demanded new practices that hadn’t previously been undertaken. Once such innovation that has been thrown into the spotlight is the practice of ‘fogging’ or spraying large areas, to help eradicate 99.999% of viruses which could be living on a surface. The PORTiBAC spray systems use a unique sanitising solution, made in the UK to British Safety Standards, that is alcohol-free and contains no chlorides or ammonium salts, ensuring it is safe to use in all environments. The viricidal solution is bactericidal and effective against common harmful pathogenic bacteria including SARS-CoV-2 e. Coli and Covod-19 to 99.999%. An essential and effective tool in protecting and preventing the spread of pathogenic microbes, PORTiBAC joins in the battle to keep everyone healthy, especially during this current pandemic. Comments founder Mike Cohen of TheHANDiGROUP.com, which makes PORTiBAC: “Visible, effective sanitisation is vital during the economy’s recovery phase, and methods of fogging or spray sanitisation are essential to make all environments safer. Disinfection fogging is a method of application that rivals the conventional application of other cleaning chemicals. “Where annual disinfection and sanitisation may miss hard to reach areas, ‘fogging’ ensures that the micro droplets of disinfectant are dispensed to

cover all surfaces, penetrate cracks and crevices and high level objects”. PORTiBAC can reach the areas that other sanitising equipment cannot reach. PORTiBAC Spray Systems are easy to use by existing personnel - full training can be given, or there is the option to call in PORTiBAC’S sanitising squad who can undertake the task of fogging for you. Available in three different scents – fragrant cinnamon, tropical citrus and very vanilla, there are four fogging spray systems for the hospitality, leisure and travel trade :

PORTiBAC, 800ML CORDLESS SPRAY GUN £150 – ‘Certified to Kill Covid-19’ This cordless gun sprayer has a simple mission – to sanitise a pub/restaurant and all small to medium size spaces including buses and train carriages within minutes. With its easy to carry case, the PORTiBAC 800ML SPRAY GUN is ready to go anywhere. Available in 3 finishes – metallic matt gold, brushed silver and brilliant white. Comes with FREE 800ML solution. PORTiBAC 800ML bottles are available to purchase for easy replacements or 5L & 10L tubs are also available for easy refill.

PORTiBAC 200C CORDLESS - £825 Got a larger area to sanitise but no power points? The 200C is a cordless 2L fogging system that enables the user to move around easily and recharge

Make Your Premises Safe for the Environment, Staff and Customers LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment. Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface. DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment. There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria, viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost

everywhere where disinfection or sanitisation is required. DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates. We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:

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

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when finished. Comes with 10L of Tropical Citrus scented solution to leave the whole area smelling clean and safe. Available in Matt Black.

PORTiBAC 1500 10L BackPack £450 From a wedding venue to a concert arena, football stadium to school, airport to train station, the PORTiBAC 1500 has a 10L capacity and 8 metre length cord, enabling this backpack fogger to make short work of a big area. When turnaround times are tight, equip a team with the PORTiBAC 1500 and a daunting challenge is quickly and effectively solved. Alternatively call in our PORTiBAC SANITISING SQUAD and they will arrive ready prepared to sanitise areas others cannot reach, making it simple to sanitised for your venue. Continues Cohen: “As people continue to return to hotels, bars and restaurants, even despite the new 10pm curfew, and passengers come back to the skies and stations, these industries must do everything they can to give these cautious returnees the confidence to become regular customers again.” Visit https://thehandigroup.com

The Hospitality Sector Needs To 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 anti-viral solution for all applications. To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.


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

Issue 28

CLH Digital

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CLH Digital

Hygiene, Health and Safety

Issue 28

HandSanitiserProduct HandSanitiser SanitiserProduct

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 69p each (ex VAT). To find out more and order your certified hand sanitiser go to: www.handsanitiserproduct.com

KINEPROTECT Ensures Safe Social Spaces FREE DELIVER DELIVERY Y

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ON ALL CA CASES SES

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

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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)

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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


Hygiene, Health and Safety

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CLH Digital

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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Hygiene, Health and Safety

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

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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/


Hygiene, Health and Safety

Issue 28

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

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TTel: el: 01553 765205 Fax: 01553 768464 www.eais.co

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

East Anglian Installation Systems Ltd

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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:

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• 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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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

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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.


Products and Services

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Rio, The Top 10 Canned Drink, Loved By Super Quick, Free Range, Super Easy Your Customers and a Must Stock! 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.

*Registered.

What Is Possible With Video Surveillance - And What Is Not 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.

Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton! Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.

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

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 there is a popular meal kit option containing a knife,

‘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

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

system prevents formation of dirt and water. An AntiMicrobial 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

Dining in the New Normal with Sustainable and Hygienic Wrapped Wooden Cutlery

Take a Fresh Look at the UK’s Best-Selling Pork Snacks

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.

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk.

‘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,

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

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


Design and Refit

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

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.

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CambridgeStyle Canopies Our product range includes:

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.

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

• 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 remove tables, you can just remove chairs, thereby increasing distance between people, but not making the restaurant look empty. And there are enough extra cleaning regimes required now, that you don’t need any extra mess from wax candles to be dealt with. Oil candles create no mess, and no waste. They also last for the whole of service, unlike 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

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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:


Design and Refit

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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-towipe 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

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 produc-

tion 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.

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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


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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

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

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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.

requirements are a small crew and a forklift. With 100% of the structural elements being reusable, the environmental impact is negligible. See the advert below or visit www.worldwide-structures.com

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

Square One Interiors Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an

idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design. 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 offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space! For more information visit www.squareoneinteriors.co.uk

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INCREASE YOUR BUSINESS CAP PA ACITY TY Y IN-LINE WITH THE NEW W SO SOCIAL OCIALL DIST TANCING ANCING ANCIN GUIDELINES – TEMPORARY SEMI-PERMANENT AR RY OR SEMI -PERMANENT MANENT T STRUCTURE WITH A TEMPORAR DESIGNED TO WORK AROUND DE SIGNED T OW ORK AR OUND YOUR Y OUR EXISTING INFRASTRUCTURE. INFRASTRUCTURE. TEMPORARY A TEMPORA TEMPORAR Y BUILDING WITH A PER PERMANENT FEEL

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CAPABILITY VITAL TO YOU, IF EXPERIENCE, CAP PABILITY ABILITY AND FLEXIBILITY ARE VIT TA AL T OY OU, YOU’D WORLDWIDE... OU’D BE MUCH BETTER OFF LLOOKING OOKING W ORLDWIDE... Y T: +44 (0) 1672 565 060 M: +44 (0) 7875 027 369 E: enquiries@w-sl.com W: worldwide-structures.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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“Secure Your Workforce Now”, Warn Legal Experts 12 Weeks Before Brexit With the UK set to leave the EU in a matter of months, leading lawyers are issuing a call to businesses across sectors to make 11th hour preparations to secure their workforces before Brexit. As of 31 December 2020, free movement will end, posing extreme challenges for care providers, which currently rely on EU migrant labour.

Tijen Ahmet, head of business immigration at law firm, Shakespeare Martineau (www.shma.co.uk), said: “It’s getting close to the line now and the reality is that any business that employs Europeans from next year will find themselves in a tough position if they haven’t got the necessary sponsor licence and compliance processes in place by now.

Many UK care providers businesses have utilised migrant labour in recent years and come January, those businesses whose workforces have consisted of a large percentage of lower skilled migrant workers sourced from the EU, will run into difficulties as many salaries will not meet the new minimum salary threshold imposed by the government under the new system.

“Smaller companies may still be able to secure their workforce ahead of the Brexit date, however larger corporates whose workforces are made up of a high percentage of migrant workers have a tough task ahead of them. The Government hasn’t helped this process and with it taking up to six months to obtain a sponsor licence in some cases, even those businesses, which have been proactive risk getting caught out.”

After spending the past six months dealing with the effects of the Coronavirus pandemic, the prospect of further Brexit-related workforce issues is the last thing the care sector needs. In order to prepare for the upcoming changes, businesses must do everything in their power to make last minute preparations where possible. These include ensuring that they have the necessary sponsor licence in place to hire skilled workers, regulating the status of their current EU workforces by ensuring that all those eligible have applied for, or are in the process of registering under the EU Settlement Scheme, and where possible bringing forward recruitment plans to hire Europeans, before the end of the transition period. After mixed messaging from Government throughout the Brexit process, a policy statement on the new immigration system was laid out in February this year with a ‘Further Details’ statement published in July 2020. However, with the Home Office swamped with applications and working through a significant backlog, businesses looking to apply for a sponsor licence may experience significant delays.

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

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

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

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

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

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

She continues: “If businesses want to employ Europeans in future, getting the ball rolling now would be hugely advantageous. Whilst the current system is in place, EU citizens can enter the UK with their EU passport or ID card and begin to work. As of January, that simply won’t be possible. “There are tough times ahead for us all, especially as the country grapples with the Coronavirus pandemic. The international talent pool is set to become much smaller, however there are steps which can be taken, even in the short term. The worst thing any business can do is bury its head in the sand and think that everything will continue as normal after 1 January 2021– any action is better than no action at all.”

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

10pm Curfew Tips Hospitality Jobs into “Freefall”

T H E W E S T C O U N T RY S P E C I A L I S T S

LH £35,000

However, Ahmet believes that whilst time is running out, it is still worth business owners and HR departments doing all they can to secure their European workforces today and before 30 June 2021 when the EU Settlement Scheme is due to close.

6007

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

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

Vacancies in the hospitality and food service industries have been in freefall since a 10pm curfew was imposed on the UK’s pubs and restaurants, with Scotland’s new restrictions set to inflict further pain on jobseekers, according to new data released by job site, Indeed. Indeed’s analysis reveals that new job postings in the hospitality and tourism sector have fallen by 61% since the end of August and are down 9% since the 10pm curfew came into effect on September 24. A similar analysis shows that hiring in the food preparation and service sector has fallen by a quarter (26%) since the end of August, with an 11% decline since the 10pm curfew. The data also shows how the two sectors have endured several reversals of fortune in 2020. The number of vacancies plunged harder and faster than those in other industries at the start of lockdown, before recovering strongly after pubs were allowed to reopen at the start of July. Hiring accelerated during August as the Government’s ‘Eat Out to Help Out’ scheme set tills ringing in pubs and restaurants. Between July’s ‘Super Saturday’, when venues were allowed to re-open, and the end of August, the number of new vacancies in hospitality and tourism jumped by 159%, while the increase in food preparation and service was 122%. By contrast, the number of vacancies in other sectors is increasing and continues to inch closer to prelockdown levels. On Wednesday, First Minister Nicola Sturgeon announced new measures for Scotland, including pub

closures for the centre of the country, including Glasgow and Edinburgh, from today (Friday). Pubs and restaurants will not be allowed to serve alcohol indoors for 16 days, although they will be allowed to serve food and non-alcoholic drinks inside from 6am to 6pm. They can continue to serve alcohol outdoors up to the current curfew of 10pm. The UK Parliament is expected to vote next week on whether to keep England’s 10pm curfew in place. Jack Kennedy, UK Economist at Indeed, comments: “This summer’s encouraging signs of recovery in the food, drink and hospitality sectors slipped into reverse after the Government’s ‘Eat Out to Help Out’ scheme finished at the end of August. Since the imposition of a nationwide 10pm curfew a fortnight ago, the number of new vacancies has tipped into freefall. “The industry is now braced for even more pain, with Scotland ordering the temporary closure of some pubs and banning the serving of alcohol indoors at those that can remain open. “At their lowest point during lockdown, new job postings in these sectors were down 95% compared to their 2019 level. Progress has been made since then, but the gradual ratcheting up of restrictions even though they still fall short of a second lockdown - has curtailed employers’ hiring intentions. “Hiring levels continue to improve across the wider economy, but for Britain’s hardest-hit sectors it feels like a case of one step forward and two steps back.”


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Meet Tia, from Waitress to Care Team Leader in Just 6 months! I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted. I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.

The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home. Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times. Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months. Search our vacancies and find out more about Care UK at careers.careuk.com or email rcs.recruitment@careuk.com

New Weekly Figures Analysis & Reporting Service David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible

to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very 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


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CLH Digital - Issue #28  

CLH Digital - delivered to our readers online every Friday. This weekly edition will be available online for the duration of the Covid-19...

CLH Digital - Issue #28  

CLH Digital - delivered to our readers online every Friday. This weekly edition will be available online for the duration of the Covid-19...

Profile for clhnews