CLH Digital - Issue #3

ISSUE 3

CLHNews

www.CLHNews.co.uk

RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:

1.

2.

3.

4.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business

We will tailor a package that is realistic and practical for your business

CLHNews

Grants Need to Be Expanded And Distribution Accelerated

Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU

07831 407984 or

01628 487613

HOTELS, RESTAURANTS, PUBS & CATERING

MAXIMISE YOUR BUSINESS POTENTIAL Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.

This new service is specifically designed for the smaller business (sub £500k t/o)

For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …

• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …

• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …

If you have a Restaurant / Hotel or Pub …

WE CAN, WITH YOU AND YOUR TEAM, MAKE YOUR BUSINESS MORE PROFITABLE

Please call or text David Hunter on

07831 407984

to discuss how we can help YOU to increase YOUR profits

Crucial packages of support announced by the Government are not being delivered quickly enough to help businesses affected by COVID-19, according to leading trade bodies representing the UK’s pub and wider hospitality sectors.

The British Beer and Pub Association (BBPA), British Institute of Innkeeping (BII), Campaign for Real Ale (CAMRA) and UKHospitality (UKH) have written to the Chancellor of the Exchequer warning that some local authorities are distributing grants far too slowly to benefit under-pressure businesses.

The letter also warns that too many businesses facing critical cashflow issues fall outside of the threshold for grants. The trade bodies have called on HM Treasury to abolish the £51,000 maximum rateable value threshold and push councils to deliver cash urgently.

The government is currently offering grant of £25,000 for businesses with rateable values of between £15,001.50 £1000, and a £10,000 grant if their value is £15,000 or less.

Thousands of businesses are set to miss out according to analysis by the Altus Group of business rate paying businesses in England and Wales. The analysis has revealed that over 9000 pubs will miss out any type of grant due to the fact the rateable value is too high, this figure includes 5677 pubs in the band of £51,000 £200,000 and 3507 pubs in the band of £100,001 or more.

UKHospitality Chief Executive Kate Nicholls said: “The package of support that the Government has announced is very generous. Unfortunately, the delivery of that support has been far too slow, and busi-

www.guysimmonds.co.uk

LEADING NATIONAL LICENSED PROPERTY AGENTS

ATTENTION VENDORS LOOKING TO SELL OR LEASE?

Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.

• NO SALE - NO COMMISSION • FREE DISCREET VALUATION

Tel: 01332 865112

or email: sales@guysimmonds.co.uk

nesses cannot wait any longer.

“The 51k threshold must also be scrapped as too many businesses fall outside of the limit. These businesses may be in more expensive buildings, but they are being hit just as hard as others. There is also the danger that jobs will be lost in much larger numbers if these bigger employers fail. That is why they need support, too.”

Emma McClarkin, Chief Executive of the British Beer and Pub Association commented: “10,000 pubs are still without any grant support because they are above the rateable value threshold. Unless that is abolished immediately, many of those pubs will cease to exist in a matter of weeks putting some 150,000 jobs at risk.

(CONTINUED ON PAGE 3...)

“EXPERTISE ON HAND TO DEVELOP YOUR BUSINESS” visit

www.bowdengroup.co.uk • • •

Maximise your Profitability Address any concerns you have Supporting you through change

Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at davidhunter@bowdengroup.co.uk

2

CLH Digital

Issue 3

Editor's Viewpoint

Welcome to Issue 3 of CLH Digital Welcome to the third edition of CLH Digital, an “offshoot” from our normal monthly CLH News,which we will be also distributing via our digital newsletter, social media and also available to read online whilst this current Covid-19 crisis continues.

At the time of writing there is no clear “post Covid-19” exit plan, and what is even worse, we are subject to speculation from various sectors of the media, with nobody appearing to be taking the lead.

I do understand the Prime Minister is, of course, in hospital and we truly wish him a speedy recovery. However, watching daily press briefings by senior ministers, medical and the scientific advisers, there appears to be a clear unwillingness to talk about a timescale for an 'exit strategy' from these unprecedentedly severe restrictions which is absolutely destroying businesses and livelihoods.

EDITOR

Peter Adams

The cure is in danger of killing the patient! Like you reading this, I have intensely followed every aspect of this current crisis. Like you we here have a livelihood to protect, our business is now in its 20th year and alongside thousands of businesses up and down the country we have had to react to the events unfolding around us.

Common sense dictates that if the economy and society remain in this state of limbo for too long, jobs and industries will be permanently lost, Government debt will rise (perhaps to levels that are too costly to bear), revenues to fund public services will fall well beyond what's sustainable, with the potential for a whole variety of social, economic and psychological difficulties for many people.

The nationwide lockdown has already forced the permanent closure of almost all branches of the restaurant chains Carluccio’s and Chiquito. Other high-profile restaurant groups and pubs have warned that they could fold if the government extends the lockdown. The stark warnings come as new figures revealed that pub and restaurant businesses were already (as if we didn’t know) under severe pressure before the coronavirus struck the UK. More than 1,400 restaurant businesses and at least 500 pub businesses collapsed into insolvency last year, according to the accountancy group UHY Hacker Young. The number of failures in 2019 was 10% higher than in 2018.

We need clarity, we need the structure of an exit plan as quickly as possible.

If there is one silver cloud on this very dark horizon it is what we touched on last week “Staycations”.

A report in the newspapers today has revealed that the crisis has turned top Spanish resorts into “ghost towns”, and current indications are that it could be September or even into next year before the British began travelling back to Spain for the holidays. That is probably the case for holidaying in other countries too. The crisis has also severely dented the confidence in the cruise liner industry, with reports stating that the industry is in severe difficulties.

So, a staged return could prove a huge bonus for people holidaying at home. We were on track this year to add a staggering £27 billion to the UK economy due to Staycations. A study in January this year had revealed that 70 per cent of Brits were planning a break in the UK for 2020, an increase in the predicted number of Staycations compared to those taken last year.

The hospitality and licensed on trade will need Staycation business when the lockdown is lifted more than ever. A Staycation survey earlier this month revealed that members of the British public who were asked what destinations they most longed to visit in the UK, 45 percent said they would like to go to the beach or somewhere along the coast, 28 percent want to go into the countryside and 17 percent are keen for a city break.

Now is a good time to start preparing for post-lockdown, to get your business and your staff ready for when the country emerges and is ready for something we do best, great British hospitality. Visit our website for our “Staycation - Your Country Need You” Poster available to download, ready for when the lockdown is lifted either fully or partially (which is what I suspect will happen) and we can put some cheer back into the country, showcasing the UK and help rebuild the sector! www.catererlicensee.com/staycation.jpg

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

Issue 3

CLH Digital

3

Grants Need to Be Expanded And Distribution Accelerated (CONTINUED FROM FRONT COVER) “Not only are these pubs viable businesses, they are the social hub that bind us together. The Government has got to get its support right and delivered so when this crisis is over pubs can re-open and serve their communities once more.”

CAMRA Chief Executive Tom Stainer, commented: “While we welcome the support package, speed is now of the essence to make sure pubs, and the people they employ, do not go under while they wait for money to come through.”

Steven Alton, Chief Executive of the BII said: we fully support the call for additional financial help pubs with the rateable value of over £51,000. For a lot of these businesses, their wage bills are crippling their cash flows, while waiting for the coronavirus job retention scheme furlough to come through.”

‘Through our close working group with UK hospitality, the British Beer and Pub Association, the campaign for real ale, the society for independent brewers and pub is the hub, we are clear that this message has been taken into government and will continue to push for all the support that is required to keep our vibrant industry alive” He added “When we recover from the current crisis, pubs and their teams will play a critical role in reconnecting our communities. To safeguard their future, pubs of all sizes need immediate financial help.”

The warning that support packages are not being delivered quickly enough follows a survey by the British Chamber of Commerce (BCC) which has revealed that almost two-thirds of British businesses do not have enough cash to last three months as they continue to struggle to access the government’s coronavirus loan scheme.

The survey revealed that 57% of businesses did not have enough cash to survive past three months and only 1% had successfully accessed the government’s coronavirus business interruption loan scheme (CBILS), extended to provide financial support to smaller businesses (SMEs) across the UK that are losing revenue, and seeing their cashflow disrupted, as a result of the COVID-19 outbreak.

CBILS gives lenders a government-backed guarantee for the loan repayments to encourage more lending. Under the scheme the borrower remains fully liable for the debt, however personal guarantees of any form will not be taken for facilities below £250,000 the BCC survey also found that 8% of businesses had been unsuccessful in their quest to receive a portion of the £330bn government-backed loan programme. 83% of companies polled said they did not meet the criteria, 14% said they had a slow or no response from the relevant body, whilst 8% said there was insufficient information or guidance available. It was revealed by City AM just 2,022 UK businesses had accessed £291.91m worth of loans through CBILS out of 309,193 enquiries,

according to UK Finance. Business’ cash flow, an important indicator of overall economic health, also remains an urgent concern, according to the BCC. The percentage of firms reporting less than a month’s worth of cash in reserve (16%) and one to three months’ cash in reserve (41%) has remained broadly unchanged from the previous week’s poll.

Of most concern, the percentage of firms reporting no cash in reserve was 6%. BCC director general Dr Adam Marshall said: “Our latest data shows that many businesses face a cliff-edge scenario, either at the end of this month or over the course of the next quarter. We’ve seen a big jump in the number of firms furloughing staff, and many are now starting to apply for access to government loan and grant schemes to keep themselves afloat. Our research suggests that support is only starting to reach firms on the ground. We are pleased that the chancellor is listening and responding to our calls to strengthen the existing support.

Improvements to the CBILS scheme should help more businesses get access to the cash they need over the coming days and weeks. This could be the difference between survival and insolvency for many firms.

It’s vital that governments across the UK continue to work closely with business over the coming days. Every minute counts, and governments, local authorities and banks must do everything in their power to ensure support gets to firms on the frontline more quickly.”

CAMRA’s On The Hunt For Beer and Cider Educators To Drive Online Learning drinkers and pub-goers can learn more about their favourite drink during the current lockdown.

both its Learn & Discover platform and its new virtual pub, the Red (On)Lion, where beer drinkers can meet for a chat and live events.

Online, video and audio content will all be considered from both paid and voluntary sources to develop the campaigning organisation’s Learning & Discovery arm.

Alex Metcalfe, CAMRA’s Learning & Discovery Manager says: “It is more important now than ever before to offer information and guidance about the art of brewing and the wider pub, cider and beer scene. We all need to pull together to combat loneliness and isolation and picking up a new skill or hobby is a great way to get through these difficult times.

Materials will be used for online webinars, podcasts and written tutorials which will range from being freely available to the public to member-only benefits for some of the more in-depth content.

Topics will include (but are not limited to):

The Campaign for Real Ale is urgently looking for beer and cider educators to develop a syllabus of educational materials so that beer

• • • • • •

How to get into homebrewing and cider making Tastings and tutorials Learning more about beer and cider styles How to become an expert beer judge A tour of the nation’s heritage pubs The history of your pint CAMRA will release education content on a weekly basis through

“Our ability to connect through learning about beer, cider and perry at pubs, taprooms, breweries and festivals has been severely disrupted.

We are therefore calling on educators within the beer and cider community to put ideas forward for content that we can develop as part of our Learn & Discover syllabus. Let’s share knowledge and expertise while staying connected to one another and linking to each other’s platforms and initiatives.”

To get in touch with an idea or pitch, simply contact content@camra.org.uk

How Restaurants Can Thrive Post-Lockdown 4

CLH Digital

Issue 3

By Alex Cleveland, Strategy Director and Partner at fst (www.thisisfst.com)

This unique lockdown has hit hospitality businesses particularly hard, with restaurants closing their doors for an indeterminate period of time. Whilst it is an impossible situation, we have to find ways to utilise any additional time and resource that we may come by, so that when the time comes, we are raring to go and can get back up and running with speed.

parison. Is the look and feel of your restaurant delivering the emotive response you wanted? Is the user experience being delivered in such a way that your customers understand and feel your intentions? Putting commercial considerations aside, is your restaurant what you dreamed it would be?

Outside of the restaurant itself, brand communication can be an area to focus on as well. Firstly, linked to the first point, are the current communications in line with the brand purpose? Is the website reflective of the restaurant? Is your social media activity showing the brand in the most positive light?

The start of this process goes right back to the beginning. What did you want your restaurant to bring to the world when you opened it?

What niche was it going to fill? What customer was it built to serve?

Secondly, during the lockdown it is essential to keep your existing customers informed as to what is happening - reassure them that you are taking measures to ensure you can be back open for them as quickly as possible. One thing we know for sure is that the general public are missing being able to visit pubs and restaurants. This is a fantastic time to build loyalty, even if you cannot drive immediate sales. People are receptive to messages and content from brands they trust in this period – they are at home with more time than usual, and they want to connect with “normality” in any way they can. Tell them what your status is, are you working on new recipes? Working on the brand? The décor?

Planning for events for your return? Whatever it is, involve your customer base and keep them informed. That way, when the time comes, you will have an open line of communication through which you can bring them back through the doors.

Reminding yourself of your purpose in this way can help you to analyse your current brand and it can become the benchmark for com-

The technology available to restauranteurs is also going from strength to strength. In the world of POS for example, disruptor brands like iiko

This is one of the few times when many businesses in a wide range of industries may actually find the time they need to focus on their own brand. When restaurants are open, all efforts are focused on delivering a fantastic customer experience and ensuring there is a flow of new customers. But now customers have to stay away, it is time to examine and analyse your brand and your offering, to make sure they are aligned.

are offering more value and greater control than ever, providing a competitive advantage through commercial automation and analysis. Whilst there is technology revolutionising the way the business side is run; more and more technology is also being used to affect the customer experience. Whether it is iPad menus and wine lists in house or offers and vouchers sent externally, technology can be used to enhance the offering to the customers.

From a marketing point of view, in order to build loyalty, you need data and technology is making that easier than ever. Many brands are providing short surveys at the point of payment, to encourage feedback and gather email addresses. Many are also incentivising sign ups through free drinks or discounts. The key here, as with all things, is to take a course of action that is commensurate with your brand and your brand purpose. Technology is the tool, not the goal. So if using technology serves your brand purpose, do so. If it does not, don’t.

If you wish to encourage customer engagement in less direct ways, content marketing is a methodology that can help. Contribute to topics of debate that mean something to you. Make a stand, have a voice, dare to disagree and like-minded people will want to engage with the brand.

The key to this approach however is to be totally authentic. Once again, to ensure that, we need to go back to the brand purpose. Do not say something controversial just to make a splash. Be the momentum in the change you wish to see. Speak from the heart, explain why your approach and offering is different and why you believe in it.

People always know when brands are being disingenuous. So be yourself, commit to your purpose and you won’t go too far off track.

Government’s Package for Self-Employed Risks Excluding Older Workers Responding to the Government’s announcement of its support scheme for self-employed workers last week, the International Longevity Centre UK (ILC) argues that the support package risks excluding a sizeable number of older workers who are already in a vulnerable position.

• 12% of workers under 50 (2.7 million) and 21% of workers aged 50+1 (2.2 million) are self-employed.

A significant proportion of older workers are self-employed and among these, a sizeable number may be ineligible for any support. This could unintentionally disincentivise longer working lives and further disadvantage the retirement incomes of the self-employed.

• Full-time self-employed workers aged 55+ earn less than younger workers (aged 24 or over), and over £100 a week less than their employed counterparts.

Although many older workers will have an adequate financial buffer to protect against income shocks, a significant subset, particularly among the selfemployed, where 23% of such workers are in relative poverty, do not. They will struggle to get by with no or delayed support except piecemeal offers of Universal Credit.

• Nearly 60% of carers in England and Wales are aged 50+ and 65% of older carers (aged 60–94) have long-term health problems or a disability themselves.

Older workers are also likely to be vulnerable themselves or caring for someone more vulnerable to coronavirus alongside these financial pressures.

Research by ILC, the UK’s specialist think tank on the impact of longevity on society, has found that by 2040, older people could be spending 63p in every pound spent in the UK. Moreover, by 2040, older workers could be contributing 40% (£311 bn) of total earnings

to the UK economy, adding 2% to GDP every year if older people are supported to stay healthy and in work for longer.

ILC Research Fellow Sophia Dimitriadis argued: “In these troubling times, it’s more important than ever that no one is left behind. But these arbitrary criteria for support risk doing just that. As a growing number of workers transition to self-employment in their later years, we need to ensure they are not forgotten, and feel supported to work for longer and have sufficient savings for retirement.”

“Failing to support workers of all ages to stay afloat in these unprecedented times could not only put individuals’ livelihoods at risk but also exacerbate the effects of a coronavirus-driven recession.”

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

Forum Of Private Business Calls For Government To Reduce Beer Tax To Save Pubs Issue 3

CLH Digital

5

and the Deputy Pub Code Adjudicator called on the five out of six major PubCo’s who are not currently providing rent holidays, to show leadership in the sector by doing so. Between them the outstanding five account for approximately 2500 pubs many of which may not open at the end of the crisis without the relief that the Pub Code Adjudicator is asking for.

Leading business support group, the Forum of Private Business is lobbying the Chancellor to reduce Beer tax as part of a package to make the leading PubCo’s give their pubs’ tenants a rental holiday whilst they are closed during the coronavirus lock down.

An open letter has been sent to the Treasury and to the Business Minister encouraging them to support the initiative in an effort to save the pubs and preserve local communities.

The Forum’s proposal cites the British Beer and Pub Association’s claim that just a 1p reduction in the beer tax would save the industry millions of pounds, which the Forum maintains could be allocated to a rental holiday initiative.

Ian Cass, Managing Director of the Forum said, “Our usual stance has been to resist a reduction in the beer tax as this would predominantly be for the benefit of the PubCo’s and not the pubs themselves. But in these difficult times when most tied pub tenants are still being required by the PubCo’s to pay their rent, notwithstanding that the pubs are closed, any incentive that can be introduced to persuade the PubCo’s to give tenants a rental holiday is worth exploring.”

“Admiral Taverns have led the way amongst the major PubCos by confirming that they will allow rental holidays, and we are pressing hard for others to follow suit. If this initiative would lead to them to do so we would be strongly behind it,” added Ian Cass.

The request comes on the same day that the Pub Code Adjudicator

Britain’s Drinking Habits Are Changing Under Lockdown With Britain’s pubs, bars and restaurants shut down, the nation’s drinking patterns have changed as a result, with almost a quarter of the population (24%) buying alcohol online in the past two weeks, and with more planning to in the coming weeks, new research shows.

The number of occasions that people are drinking alcohol is also being affected, with 16% of drinkers saying they are partaking more often than usual, but with 37% saying they are drinking fewer times per week than before.

A snap consumer poll by CGA, the specialist food and drink insight provider, revealed that 6% of people had ordered online more often than usual, another 5% had bought online for the first time, with a further 16% planning to in the coming weeks.

The type of drink that people are purchasing is also changing, with spirits especially gin and whiskey gaining in popularity. Among those buying drink online, 40% ordered wine – the top choice. Lager came next, followed by gin.

The research showed that the public has also become more focused on health and wellness as a result of the COVID-19 crisis, with two thirds (66%) of adults saying they are now taking precautions to protect long term health, such as changing what they eat and drink and how frequently they exercise.

“In a pub and bar environment, cider would usually come in third, but in the online world it has slipped back. The big winner, however, seems to be whiskey, which is the fourth most popular category for online purchases, but in a pub or bar would normally be back in ninth place,” said Jonny Jones, CGA’s director of client services.

Consumers are reporting drinking less alcohol than before the outbreak, with nearly half (42%) saying they are drinking less alcohol than usual, and only 14% increasing their alcohol consumption.

“The challenge for the on-trade will be whether these new habits persist when pubs and bars eventually reopen after the crisis, or whether the public will go back to old preferences,” Jones added.

To celebrate the launch and in recognition to Marren’s commitment to the environment, for every microwave sold, funds will be donated to the World Land Trust to plant a tree. A Buy One Get One Tree offer so to speak, which will help mitigate their environmental impact.

6

CLH Digital

Issue 3

COVID-19: How Does It Affect Commercial Property Leases?

By Stuart Darlington and Laurence Gray, commercial property lawyers at Keystone Law .

Recent events are putting considerable strain on corporate occupiers of leasehold premises, particularly in the hospitality and leisure sector. Set out below are some options available relating to restaurant and leisure leases and information gathered from speaking with others in the industry.

Stuart Darlington

Tenants must check their individual leases, as all leases are different, but the below is the “usual” position under leases generally. It is unknown how landlords or the courts will react to any action taken by tenants, so this article is simply an opinion and not advice. Before taking any action, a tenant should seek formal advice from their lawyers who can also review any side letters/agreements for you that landlords may require.

1. RENT AND SERVICE CHARGE The rents are unlikely to be suspended under the lease insurance provisions, which usually relate to property-only matters (relating to property damage) and indeed landlords will see the current outbreak as being a tenant’s business risk and a matter outside the lease.

Fortunately S.82 of the Coronavirus Bill 2020 prevents landlords either from effecting forfeiture or, if they already have an order for possession to be enforced, enforcing a possession order between the day after the Bill becomes law and 30 June 2020, for non- payment of rent. “Rent” includes any sum a tenant is liable to pay under a business tenancy.

However, whilst a moratorium on lease forfeiture (termination) is currently in place refusing to pay the lease rents could still entitle the landlord to issue a petition to wind up the tenant company, instruct bailiffs to collect goods of the value of the lease rents or make claim for losses/payment in the courts. This could involve the tenant being wound up or incurring costs in legal proceedings. The moratorium on forfeiture is only temporary and any rents not paid will remain due once the moratorium has been lifted.

On that basis, you may consider simply writing to the landlord with a refusal to pay the rents for the foreseeable future is not recommended.

Practically, the question arises whether, in the current environment, landlords will forfeit leases in the future or wind up defaulting tenant companies and be left with voids they can’t fill if the majority of tenants have under paid rent. However, there is no guarantee and it would depend on each lease, property and landlord. Already we have seen landlords threaten to take action when faced with a refusal from their tenant to pay the rent.

So what can tenants do to ease the burden?

• Some clients are making it clear they will pay the March quarter rent bill but only one month at a time. This may be some form of mitigation if a landlord objects to the proposal, as the tenant hasn’t refused to pay the rent and has already put forward a payment plan, but again advice is required in each case. If the landlord does not agree, it would retain its rights to enforce the recovery of any shortfall.

• Speaking with the landlord to discuss the issues and any potential solutions should be the first port of call. Tenants could ask the landlord: o for monthly rental payment rather than quarterly; o for a moratorium on rental payments for 3–6 months. If the landlord objects to a moratorium, the tenant could suggest that those rental payments are then spread over the following 6 months once all has returned to normal; o for a reduction in rent; or o that the rent is permanently or temporarily converted to a turnover-only basis; or o that the rent is reduced by 50% so both landlord and tenant “share the pain”.

However, how landlords will react to any such proposals in each case is likely to be different. Before taking any action, a tenant should seek formal advice from their lawyers who can also review any side letters/agreement.

Landlords and tenants must recognise that to co-operate with each other at this time would make the most commercial sense. In fact, market intelligence seems to be that most companies are asking for at least one of the above from their landlords and some are aggressively refusing to pay rent.

Whether anyone can read into that that landlords will not refuse or won’t take action against “the herd”, is a commercial decision for each tenant.

2. FAILURE TO PAY RENT There are other ancillary issues that may also arise: (a) Many tenants have personal concessions, such as reduced rents or turnover-only rents, by way of a side letter but almost all of such arrangements are contingent on continuing to pay the rents (and in some cases remaining open). On that basis, failure to pay rent (and closure, even though legally required) could lead to the loss of those concessions and potentially a sharp increase in rent. (b) It possible that failure to pay rent or any other material breach of the lease could lead to the landlord opposing the renewal of a lease under the Landlord and Tenant Act 1954. (c) Where break notices have been served it is not uncommon for break rights to require all rents to be up to date as at the break date. Therefore in order to avoid a situation whereby the landlord seeks to argue that the break notice is invalid for arrears of rent, depending on when the break date will fall, you may either wish to pay the rent due or ensure that any agreement with the landlord to defer/suspend rent for a period deals expressly with the break rights remaining valid. (d) Many tenants have given a rent deposit and so usually a landlord would have a right to simply deduct the underpaid rent from the deposit.

Most deposits then require an additional payment into the deposit account by the amount withdrawn which would be enforceable at Court.

3. STAYING OPEN Most hospitality and all leisure operators have now been ordered to close. Whilst many leases contain on obligation to remain open they would usually allow closure where required by law and usually leases require tenants to comply with any legal requirements relating to the property. On that basis we haven’t commented on the position relating to “keep open” provisions, turnover rent provisions and penalty payments for closure.

4. INSURANCE Tenants should also check their insurance policies as to whether losses due to viruses are covered. Companies may well have the following insurances which they may wish to check:

Laurence Gray

• General Liability insurance; • Business Interruption policy (either a standalone or part of a General Liability policy attached as an endorsement); • Crisis Management insurance; and • Mitigation insurance.

However, early indications seem to be that Covid-19 is not covered, notwithstanding enforced closure, and in fact AXA has published a bulletin that most insurances won’t cover a virus unless it is expressly mentioned in a policy, which it will not be. It may be possible to make a claim for losses by act of God if this clause/risk is in the policy.

5. TERMINATION If you don’t have a lease event such as a break date or lease expiry, you will not be able to terminate your lease. A lease cannot be said to be “frustrated” as a result of the outbreak of Covid-19 and so at an end in these circumstances, and it is highly unlikely a lease contains a force majeure clause permitting termination.

6. LANDLORDS CLOSING CENTRES AND COMMON PARTS If a landlord closes a centre or any common parts, you will need to check the lease as to the landlord’s obligations and any potential claims. Certainly in this case, your service charge payments should be reduced or suspended, but again tenants will need to check their leases.

Going forward, force majeure clauses allowing termination, or at least closure, and providing for the cessation of rents should be included in all new leases.

Issue 3

New E-Learning Platform For Hospitality Workers Launched Hospitality trade body UKHospitality and learning and development provider CPL Learning have launched an online training platform for hospitality team members.

UKH Pathway is free to use while hospitality businesses remain closed due to the COVID-19 crisis, and provides access to learning, wellbeing and personal development resources for furloughed employees.

E-learning courses tailored by CPL Learning provide hospitality employees with opportunities to develop their skills across a diverse range of subjects. UKH Pathway will provide links to mental and physical wellbeing resources, assets aimed at developing skills and competencies, and content tailored to hospitality skills. Users will be able to access a library of knowledge and keep a record of their achievements online.

Commenting on the launch, UKHospitality Chief Executive Kate Nicholls said: “UKH Pathway is a hugely valuable resource for hospitality employees looking to hone their skills and broaden their knowledge-base.

when the crisis passes, and venues begin to reopen.”

Jamie Campbell, Chief Operating Officer, CPL Learning added: “We recognise that we need to continue supporting hospitality team members during this challenging scenario and provide them with a way to stay connected to our fantastic industry. The UKH Pathway is our first step in this process. It will allow individuals to further their personal development, clearly showing the commitment we, as a sector, have in developing people.

“The initial range of courses and content focuses on four topic areas; Wellbeing, Product, Personal Development and Hospitality. This is the first step of something that we believe will be an essential resource for the industry beyond the challenges we face right now, supporting career development across the industry.”

Users can register at: http://ukhospitalityregistration.cpllearning.com/

“Hospitality has been one of the hardest-hit sectors and our fantastic team members have, in many cases, been furloughed during the crisis. UKH Pathway gives them the opportunity to learn new skills and develop their personal abilities. We hope that, not only will this provide employees with an outlet, it will mean we are in the best possible position to thrive once again

Publicans Use 3D-Printers To Make PPE For NHS On The Frontline

Surrey based men, Cee-Jay Williams and Tim Charlesworth, are using 3D printers to help make Personal Protective Equipment for frontline healthcare workers. The NHS is struggling with a deficit of 80,000 clips used to attach the protective plastic visors for doctors and nurses working closely with Coronavirus patients.

The two are a part of a wider group whose first batch of over 1000 sterilised clips will be collected by the DPD and taken to be distributed to hospitals throughout the UK today.

CLH Digital

Perfect for pubs looking to sell their draught beer to customers before it spoils and great for offering a refill service!

The 32oz (1.75 Pints) Amber Growler with Screw Top are now selling at £6.66 each in packs of 12 - OR with a 50% discount to beer trade for pallets of 384!

The 64oz (3.5 Pints) Clear Growler with Screw Top are now selling at £7.80 each in packs of 6 with a 50% discount to beer trade for pallets of 192!

for people to use them.

“I hope that we can make a real difference to our amazing NHS and help them to continue to do the incredible job they are doing for the people of this country. I can’t thank them enough for the work they do for us every day, but hopefully, this small gesture goes some way to show all of our appreciation.”

So far 659 members of the UK’s 3D-printing community have made nearly 17,000 face mask clips for the NHS.

Cee-Jay, who is on furlough leave from his position as General Manager at the Junction Tap, on Chertsey Road in Woking, decided to join the fight against COVID-19 after seeing the story of a group in Italy using their own printers to adapt diving masks into protective gear on Facebook. He and Tim then resolved to find their own way to help NHS workers in the UK, and after some trial and error, perfected the attachment clips.

Cee-Jay said, “Now we’ve mastered the technique we should be able to make a lot more – and fast! I’ve bulk ordered more of the filament needed to create the clips and then it’s back to printing. Tim and I decided that’s what we needed to make after reading online that the NHS was missing so many of them – there is an abundance of visors, but not enough clips

Survey Indicates 9 Out Of 10 Growth Businesses May Disappear If Government Fails To Act A coronavirus survey undertaken by the Enterprise Investment Scheme Association (EISA) of 250 growth businesses currently seeking investment, indicates that more than 9 out of 10 of them will close down within the next 12 months if their current investment plans, disrupted by the coronavirus crisis, fail to materialise.

Covering businesses currently in discussion with investors, with nearly 80% in the £50,000 to £2m bracket, 4 out of 5 reported that the current disruption has impacted their plans either ‘a lot’ or ‘a great deal’, with over 70% saying that they now expect to receive less than 40% of the investment they need to develop their businesses.

Many report that despite having term sheets signed by prospective investors, in the event funds and private investors have walked away.

The EISA is lobbying the Chancellor to increase the tax relief available to private investors for investments in qualifying Seed and Enterprise Investment Scheme businesses to 60%, (from the current 50%

for SEIS and 30% for EIS) levels, and to extend the scheme, for the period of the crisis with a view to attracting a further £200m of private investments into the businesses that could well represent the future of the UK’s unicorns.

Mark Brownridge, Director General of the EISA, commented, “Our survey shows very clearly that investors have taken fright at the current coronavirus disruption, which is resulting in many of our fast growth businesses fearing for their future. Of the 250 businesses in the survey over half represent the health, fintech, other tech and software solutions sectors, and these the very businesses that the UK will need as we exit the current crisis. The evidence we have in the survey showing that nearly two thirds believe that relaxing the EIS rules would lead to an increase in equity funding, emphasises that the Government needs to act now, and we strongly encourage them to consider the request we have put to them to provide short term additional reliefs to investors without delay.

www.hsfrenchflint.co.uk/special-offers

HS French Flint Ltd. based in London and Lincolnshire but supplying all over the U.K and abroad, still have good stock of Growlers to support Pubs, Hotels, and Farm Shops with their carry-home sales of Beer, Cider, Wines and Oils. As part of the supply chain to the food industry we remain open and able to ship our full range of Glass and Plastic Bottles, Jars, Caps Closures and Pumps.

Our showrooms have had to close but you can call us on 020 7237 1750 or visit our website at www.hsfrenchflint.co.uk

The pubs are closed, but don't let the beer go off!

HS French Flint LTD The Gallery, Springalls Wharf 25a Bermondsey Wall West London, London SE16 4TH United Kingdom

7

Financial Advice for Hospitality Visitors During the Coronavirus Pandemic 8

CLH Digital

Issue 3

The hospitality industry has without doubt suffered greatly during the Coronavirus pandemic. Due to the fact that, more than most industries, the reliance on physical footfall and orders of readily cooked food and drink, in addition to booking rooms is the main source of trade for these businesses. Alongside the willingness and ability of patrons and customers to visit restaurants, hotels, pubs and bar, this effect is likely to be long-lasting and challenging.

Johnson Reed Hospitality Finance works extensively across the industry, with various businesses of different models, sizes and turnovers, from independent operators to large chains, all of which have been affected and have had to make concessions, reductions and seek advice.

Here we discuss some salient issues and give some advice and offer support to businesses that may need it.

CASH FLOW As the famous saying goes, “cash is king”, and in order for businesses to be able to survive and function long-term, businesses will need to demonstrate an accurate understanding of their finances and cash flow.

Government support is available and will be explained further below, however, business owners must understand the long-term meaning and project for future income and expenditure, including tax, business rates, wages, rent and so on.

It is important that, where possible and responsible, businesses retain cash in the bank. Though it sounds simple, options such as merchant cash advance (a loan payment against turnover generated through card payments) should be considered. Where possible and feasible, it may be smart to turn orders into cash, though difficult for businesses in the hospitality industry, efforts to do so, such as deals, gift vouchers and discount vouchers may prove efficient and vital.

Continue to review cash flow status, as often as is relevant to provide an updated and accurate assessment, to continue to forecast and prepare for ongoing uncertainty.

SUPPLIERS It is important to maintain positive relationships with suppliers, as it is

certainly the case that most businesses are in the same boat right now.

This will be the case for your suppliers, who rely on your custom to continue to operate themselves. Whether it is payment holiday, reductions or referrals, the first course of action is to pick up the phone and communicate and difficulties there may be around potential invoices and issues that arise from this.

In our experience, clear communication has resulted positive conclusions and outcomes, helping both supplier and customer to reach an agreement which benefits both parties and maintains strong relationships, which will definitely be required in the long-term. Johnson Reed strongly advises against cancelling direct debits and payments, but encourages communication with suppliers to establish possible solutions and agreements. This is achievable and realistic. In addition, your suppliers may work with finance businesses who can offer favourable terms to release cash into the business through assets

GOVERNMENT SUPPORT The Government have announced various support measures for SME businesses during the Coronavirus pandemic, giving various options to help with cash flow, job retention, tax and rent.

Support measures include: Coronavirus Business Interruption Loan Scheme Coronavirus job Retention Scheme Business Rates Holiday for Retail, Leisure and Hospitality Cash Grant for Retail, Leisure and Hospitality VAT Deferral Though these measures may not be applicable for every business, for businesses with a solid lending proposal and accurate account of cash and cash flow, they may be able to secure a loan, defer business rates, defer VAT and furlough staff to save on the expenditure of wages.

Upon assessing these schemes and their advantages, our recommendations are as follows:

CANCEL DIRECT DEBITS FOR VAT Although the government has announced deferrals for these payments, administrative errors are common and payments could still be taken. The safest way to ensure cash is kept in the business account is to cancel

these direct debits as soon as possible, until the situation changes.

FURLOUGH STAFF Where possible, staff should be furloughed to retain jobs and save money. Staff who can’t work continue to receive 80% of their monthly salary, and there are directives for staff on hourly wages and those working hours pro-rata. The company will then be reimbursed for this money via the Government, thus ensuring staff are paid, though it is important to emphasise that staff must not undertake work for their company whilst being furloughed. This portal will become available shortly.

GET YOUR GOVERNMENT GRANT By contacting local authorities, businesses can access a grant of up to £25,000 to help with business costs. We recommend businesses identify their local authority and access this money to top-up the cash reserves provide a level of safety and positive cash flow going forward. You can identify your local authority by using this link: https://www.gov.uk/findlocal-council.

Further information on these schemes can be found at www.businesssupport.gov.uk/coronavirus-business-support/ or www.johnsonreed.co.uk/coronavirus

PRIVATE FINANCE This then leads on to private or alternative finance. This refers to the industry outside of the Government support and banks, both of which have restrictions and limits to their lending. In a situation where your business has applied for all the support these institutions have to offer, alternative finance is an opportunity to secure a business loan, asset finance or secure leasing for equipment or finance assets that banks won’t due to internal policy, risk or selective lending.

In this case, companies such as Johnson Reed work with lenders to get your application approved. In addition, your suppliers may work with finance businesses who can offer favourable terms to release cash into the business through assets. Businesses requiring such services are advised to have all documents in order, with a clear proposal going forward. Lenders have individual criteria and will offer different terms based on the quality and quantity of information available to them, therefore it is crucial that all aspects and conditions are met to a good standard.

Issue 3

CLH Digital

9

WSTA Issues 3-Point Plan To Ease Burden On Dealing With Coronavirus The Wine and Spirit Trade Association (WSTA) has written to Chancellor Rishi Sunak MP, outlining 3 clear, simple steps that the government can take with immediate effect to offer to support to wine and spirit businesses amid Coronavirus chaos.

The WSTA has called on the Chancellor to extend immediately the support on offer to pubs, bars and restaurants to wider hospitality supply chain businesses, many of which have seen demand reduced to zero almost overnight, but which are currently deemed ineligible for much of the government’s support.

Furthermore, the WSTA has urged government to employ the same approach to excise duty as it does to VAT, and implement proactively a duty deferment scheme – in the same way it has for other taxes.

Spreading duty payments over the remainder of the year from the Summer would result in no loss of revenue to the Exchequer, but would provide a vital and welcome cash injection to businesses – which would

help them to tackle the cashflow crisis, the single largest challenge for so many of these businesses, especially the smallest.

This cash injection, the WSTA argues, could prevent smaller businesses being lost amid current restricted trading conditions, and would help larger businesses maintain payments to other businesses throughout the sector.

Finally, the WSTA is asking for a simple technical fix – to allow businesses to put stocks of duty-paid wines and spirits back into excise suspense, thus allowing them to claim back duty already paid on products not yet sold and further ease cashflow pressures.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “We have welcomed the Chancellor’s efforts to date to help businesses and those they employ navigate the chaos that Coronavirus has wrought – but that much of the promised support has so far comes in the form of loans that are proving hard to access, take valuable time – and must eventually be paid back. Many businesses see these measures as providing nothing more than a stay of execution. The Chancellor needs to go further still.

PCA Urges Pub Landlords To “Demonstrate Support” During Crisis once the crisis has passed.

The Pubs Code Adjudicator and Deputy Adjudicator are, they say aware that five of the six pub companies regulated under the Pubs Code are amongst those who have not yet waived any rent for tenants of their pubs. These are the largest pub companies in England and Wales – each having at least 500 tied pubs.

The PCA and Deputy PCA have called on all the Code pub-owning businesses not currently waiving rent to demonstrate how they will support every tenant for the duration of the COVID-19 emergency.

The Covid-19 emergency creates a threat to the livelihoods of tied tenants. Those tenants will need the support of their pub companies if they are to survive in their pubs and to return to profitability

The PCA says it has made contact with all of the regulated pub companies, and is “exploring what they are doing, and what more they can do, throughout this emergency period to support their tenants.”

While recognising that they are all facing their own uniquely difficult challenges during this period, there is an opportunity now for them to demonstrate leadership to the wider industry and to show that they will go as far as anyone to protect each tenant and how they will do that.

“Today, we have written to government asking them to make 3 immediate changes that are simple, low cost and will provide immediate support to businesses in our sector. The extension of support to businesses in the hospitality supply chain – which have been almost completely forgotten despite facing the same immediate pressures – cannot come soon enough. Like pubs, bars and restaurants, the businesses that supply our hospitality sector have seen business reduce to zero almost overnight, but are currently barred from accessing schemes like business rates relief or small business grant funding. This must change – and fast!

“Government urgently needs to introduce measures to help businesses tackle the single biggest immediate challenge – cashflow. Our proposals to implement a blanket excise duty deferment scheme and to allow wine and spirit businesses to put stock back into duty suspense, would help alleviate the cashflow crisis immediately.

“It was disappointing that our calls for an urgent suspension of duty payments for at least six months were overlooked last week, and many of the businesses we represent have had to settle a large bill whilst knowing their ability to trade will be severely restricted for the foreseeable future. We would urge Chancellor Rishi Sunak to look again at this area, and take steps to offer our sector the support it needs.”

FAST COMMERCIAL FINANCE FOR ALL EMERGENCY SITUATIONS Call For All Business Debts us toda Complete or Partial Re-Finance w y ith Redevelopment & Refurbishment delaout y Purchase & Expansion Cashflow Correction & Working Capital

All cases considered, please call in confidence to discuss www.hotelandpubrescue.co.uk

enquiries@hotelandpubrescue.co.uk

07399 287402

10

CLH Digital

Issue 3

Remote Work During a Crisis

Five Personality Traits of an Effective Virtual Leader

By Dr. Ryne Sherman

Unfortunately, the risk of showing up as an absentee leader increases during remote work, which is why adjustment is important. Leaders should not take remote working as an opportunity to provide less leadership. Rather, a successful virtual leader should be an agile role model for their team, proactive in addressing uncertainty and providing clear direction.

INTERPERSONAL SENSITIVITY

In response to the current COVID-19 crisis, many companies across the UK have adopted remote working policies, transforming into ‘virtual workplaces’. While remote working is a crucial asset to companies during adverse times, challenges arise for leaders when communicating with employees, maintaining and monitoring productivity, and supporting new and existing employees.

According to Hogan Assessments - the global leader in personality assessment and leadership consulting - strong virtual leadership is the key to overcoming these challenges. Hogan’s science-based assessments, such as the Hogan Personality Inventory, are backed up by over 30 years of validated research, and have identified five personality traits associated with effective virtual leadership.

to play their part and remain productive.

INQUISITIVE With remote work comes a new approach to daily activities and processes. Team meetings become video calls, quick questions become instant messages. The inquisitive scale measures a leader’s idea-orientation and openness to new ideas, including new tools and technology.

Remote work can be a lonely time, especially for those who rely on support and interaction from their co-workers, such as new hires. These employees may feel isolated and less comfortable seeking out help and guidance from their team members when there is virtual distance in place.

Leaders scoring highly on this scale are imaginative, interested in new technology and curious about new and inventive ways to solve problems. An inquisitive leader’s creative thinking, although not without its faults, will be a major asset to a remote team as new methods of communicating and working become necessary, and work migrates online and to the cloud.

Interpersonal sensitivity measures tact, communication style & relationship-maintenance skill. Leaders scoring highly here are diplomatic, warm and friendly, and tend to avoid conflict with employees. Being a strong communicator and an accessible source of support and guidance is critical when leading a remote team.

It is important that leaders act quickly when transitioning to the remote workplace. An effective virtual leader should be an early adopter, reacting immediately to the switch and welcoming the technologies that make daily life easier for employees.

An effective virtual leader should take time to phone and check in with employees daily, without micromanaging or pressuring them about deadlines. Being approachable and available to listen to employees’ questions and concerns makes remote work feel less ‘lonely’ and overwhelming - especially for new hires who require additional support.

AMBITION

ADJUSTMENT

The virtual workplace can be demotivating for employees, with some lacking direction in their day-to-day activities. This can lead to chaos, as workdays become less defined and productivity becomes harder to oversee. For workers lacking agency, leaders will need to allocate time and energy into re-defining activities, goals and deadlines.

A sudden shift to remote work can leave employees feeling displaced and fearful for their future. An effective leader should be able to face these changes head-on, mitigate this uncertainty and lead their team remotely without compromising on engagement or staff morale.

Leaders scoring highly on ambition are well-equipped to sustain a productive team during a crisis. Ambition measures an individual’s competitive drive, perceived energy and goal-orientation. These leaders are highly self-confident, exuding high energy and drive to employees.

Leaders scoring highly on adjustment will remain calm and level-headed during stressful periods. The adjustment scale measures an individual's stress-tolerance, optimism and composure in the face of change.

These leaders will motivate their team to keep working, reduce panic and adapt to the new changes around them.

During remote work, companies will find it challenging to measure productivity using traditional metrics like hours spent in the office and will instead look more closely at results. An ambitious leader’s competitive, goal-oriented nature will suit a more results-driven virtual workplace, and their confident and proactive approach will inspire workers

ALTRUISTIC Business aside, a pandemic is a scary time, and many employees may be feeling uneasy or fearful while working remotely due to the events taking place in the world. An effective virtual leader should be empathetic, even in lieu of face to face interaction, and mindful of their employees’ well-being and capacity to work remotely.

Altruism measures an individual’s desire to help others and contribute to society. Leaders scoring highly here will make their team’s well-being a priority, supporting those in need and acting as a unifying force for employees during adverse times. As not every employee is in the same boat, being mindful of each employee’s personality, health and personal circumstances is crucial during remote work, and will guide decisions on how best to manage these workers remotely.

“For many companies dealing with the current COVID-19 crisis, remote work is inevitable, and the best way to ensure a smooth transition to a virtual workplace is to have an effective virtual leader at the helm” adds Dr. Ryne Sherman, Chief Science Officer at Hogan Assessments. “Decades of research on effective leadership tell us that the best candidates to lead a remote workforce are well-adjusted, ambitious, open to new technology, strong communicators, and deeply compassionate when it comes to supporting vulnerable employees.”

Pub Goers: Cancel Rents During Coronavirus Crisis To Save Our Locals From Permanent Closure Issue 3

Pub goers and beer drinkers across the country are sending thousands of emails to pub company bosses, asking them to take urgent action to cancel rents for pub landlords in order to save locals from permanent closure.

their tenants should be based on turnover. When pubs are closed, they have no turnover – so, based on the pub companies’ own preferred rationale, there should be no rent due.

Whilst some pub companies have offered support to their tenants by cancelling rent payments, most of the largest companies have not. They are still charging rent, or deferring payments so tenants will still be billed at a later date.

CAMRA has been calling on pub companies to cancel rents ever since the government took the decision to close pubs. Now CAMRA’s 190,000 members are making their voices heard in a co-ordinated lobby of chief executives of the “Big Six” pub owning companies which have not cancelled rent payments for their tenants.

Consumer group CAMRA – the Campaign for Real Ale – wants rent payments to be cancelled to help ensure pubs can survive the COVID19 crisis and re-open once restrictions are lifted.

CAMRA’s members are also adding their names to letters of thanks to pub company bosses who have already taken the responsible and fair decision to cancel rents.

Pub companies have long argued for the principle that rent paid by

Commenting, CAMRA National Director Ben Wilkinson said:

CLH Digital

11

“When all this is over, lots of us are looking forward to getting to the pub for a pint with friends and family. As CAMRA members, we stand ready to support our locals once again – but we need to make sure that pubs survive this crisis, so they can re-open and thrive in the months and years ahead.

“That’s why thousands of our members will be making their voices heard to pub company bosses who haven’t yet done the right thing and cancelled rent payments for pub tenants.

“With publicans still being charged rent despite being forced to stay closed to help prevent the spread of Coronavirus, we fear for the future of many pubs and for the livelihoods of those tenants affected.”

Don’t Just Listen to the Noise - Make Your Own! Noel Allen is the Founder and CEO of Noisy Snacks, the award winning, innovative snack brand www.noisysnacks.com

I take so much pride in the resilience of this industry, and I know that, despite the pain, it will bounce back with renewed vigour when the time comes. Once we’re through this first wave and we see the flashes of sunlight shining through, owners and managers need to start thinking about how to reenter the market.

Do it now.

Think about how you are going to reopen your business. Learning from China, we know that there may be some reticence at first, on the part of the customer, to return to their old ways. The industry will have to restore trust and entice people back in. Our customers will be excited and ready to spend their money and enjoy themselves. It is

your job to convince them to spend it with you – that they will have a more fun experience with you than elsewhere.

Memorable experiencesPub goers will want to come back with a bang and pubs, bars and restaurants will need to be ready to create noise in a memorable way as this will be a memory their customer will remember for years to come; “Where did you go for your first drink?” People will ask. It is going to be a special occasion. It’s an opportunity to show customers that you care about them and their needs. The key things that customers will be looking for are a huge welcome back and that ‘we have missed you’ message.

People are scared and almost feel locked away and every experience coming out the other side will be enhanced with excitement. They will look for the for memories they know their favourite drink, their favourite chair, but also what has changed, what is new that they can talk about and experience. A new amazing tasting beer snack, or new pub quiz.

SENSORY EXPERIENCE Why not add a bit of spice into their return by giving them the old, the new and what they missed. Establishments should consider re-runs of the events they missed; St Paddy’s Day or the European football

championships. Give customers a message that connects with them at a deeper level. Think about all of their senses and giving them a sensory experience. That means showing your heart and letting them know that without them there is no you.

Think about the experience that you are going to give them now. The reopening of your business is going to be remembered by your customers as one of the happiest days of their lives.

COMMUNICATE Communicate now! You should thank your customers, and use all the channels that you have available to tell them what you are doing and what your plans are. They haven’t gone elsewhere, they are at home and most of them are looking at instagram, Facebook and other social media channels. Now is the time to make them feel important and as we move through the phases of the next couple of months they will be waiting to hear from you with your plans.

EXPERIENCE If you are able to, (and I know there is immense pressure on cash flow), refresh your stock with new innovative new products, new flavours, new snacks, and new drinks which will tantalise and interest people. Give yourself an edge by stocking something different with a reason for people to visit and try it out.

UK Could Face Downturn “Similar To Great Depression” Says Industry Leader Issue 3

Entrepreneur Luke Johnson, former chairman of Pizza Express has said that ‘lock-down risk 1930s-style depression that may not protect NHS in long run’, and urged the government to increase testing for people who may not have COVID-19, the disease caused by coronavirus, in a bid to get the country to go back to normal.

Speaking on Sky News’ Ian King Live, he said: “The longer this shutdown continues, the more industry will generally shut down and become insolvent.

“I think there is a terrible trade-off the country will have to make at some point in the very near future about the damage to our whole standard of living and whether we are willing to accept the suicides and all the collateral damage of the shutdown, as opposed to protecting the NHS so it can keep people with the virus alive.”

Mr Johnson added: “I think we could well be facing a downturn that isn’t just an average recession but is closer to something like the Great Depression from the 1930s.

“If you look at the misery and ill health that caused and the damage to society as a whole there is a serious debate to be had to see if we are relentlessly pursuing the right course of action.”

“The longer the shut-down continues, the more industry will shut down and become insolvent. There is a terrible trade off the country will have to make sometime in the future over the damage to our whole stan-

CLH Digital

13

dard of living and whether we are willing to accept the suicides and the collateral damage from the shutdown, as opposed to protecting the NHS so it can keep people with the virus alive.”

“The thing is to ramp up testing to then work out what the fatalities are, work out who is immune, and try to reopen society because ultimately if the country gets into a very serious financial position, we won’t be able to afford a decent NHS, so ultimately that won’t protect the NHS at all if the economy crashes” His warning comes as new research reveals that a fifth of all small and medium-sized businesses in the UK are unlikely to get the cash they need to survive the next four weeks, in spite of unprecedented government support.

A study from a network of accountants suggests between 800,000 and a million firms nationwide may soon have to close.

Chancellor Rishi Sunak said last month that businesses would be able to get Coronavirus Business Interruption Loans of up to £5m to help them survive the shut-down, however Johnson warned government support money is not getting through yet. He added: “The earliest will be later on this month, and it might not be until May. He added: “There are concerns at the idea they are being forced to lend to companies, given all the uncertainties, they wouldn’t want to lend to even though they are getting an 80% underwriting from the government, while the other 20% they are on risk for. They are probably avoiding taking on that risk where they can.

The banks are concerned about bad debts and ultimately their own solvency. So they are not going to be willing to lend to businesses that are likely to go bust anyhow.”

BBPA Shares Protocol for the Destruction of Beer in Pub Cellars Guidance, approved by HMRC, will help pubs to destroy beer without Authorised Company Representative

The British Beer & Pub Association (BBPA) has today produced protocol and guidance helping pubs to destroy beer in their cellars without having an Authorised Company Representative (ACR) from a brewery or supplier present.

en by designated pub staff such as a licensee.

www.beerandpub.com/policies/covid-19

The change in rules allows for duty paid on unsold beer to be recovered, and for the brewer to pass that reclaimed duty back to their pub customer, so long as they follow the protocol.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, commented:

HMRC have confirmed that the details contained within the guidance created by the BBPA are consistent with, and support, their requirements.

Destroying beer remotely at licensed premises is an undertaking that cannot be considered without the approval of the owning brewer. It is imperative that such approval is sought either directly from the brewer or – if the beer is supplied by a third party – through the supplier who has in turn secured approval from the brewer.

During the COVID-19 epidemic, the normal rules for the destruction of unsaleable beer have been relaxed by HMRC. Rather than an ACR being present to supervise destruction of beer, it can now be undertak-

The protocol on beer destruction created by the BBPA is free and accessible to all who wish to use it and can be found on the BBPA’s dedicated COVID-19 webpage which is updated daily:

“HMRC’s decision to provide additional flexibility in these extraordinary times – as the BBPA called for – has been extremely welcome.

“This guidance the BBPA has produced, approved by HMRC, gives clear guidance to pubs on how they should destroy their beer and how they need to record it, ensuring the destruction is safe for staff and done in an environmentally responsible manner.

“Following the guidance will help ensure excise for unsold beer gets back to brewers and credit gets back to pubs, so I urge all licensees and operators to use it.”

Coronavirus: Furloughed Workers and What It Means for Business 14

CLH Digital

Issue 3

By Tina Chander, partner at leading Midlands law firm, Wright Hassall

The Coronavirus Job Retention Scheme is designed to help businesses that would otherwise be forced to lay off staff in the face of the unprecedented disruption caused by COVID-19.

All businesses with a PAYE scheme in place on 28 February 2020, regardless of size or sector, will be able to benefit from the scheme with the government reimbursing employers up to 80% of their employees’ wages, to a maximum of £2,500 per month, plus employer’s NICs and auto-enrolment pension contributions.

Employees on agency contracts and flexible or zero hours contracts can also benefit from the scheme. In addition, the scheme also covers employees who were made redundant since 28 February 2020, if they are rehired by their employer.

FURLOUGHED WORKERS: WHAT DOES THAT MEAN? Businesses have to ‘designate affected employees as furloughed workers and notify your employees of this change’. However, employers still have to heed employment law which means that, having designated those employees whose jobs were at risk, they will need to agree with those employees that they will be ‘furloughed’.

Given the extraordinary situation prevailing at the moment and given the alternative to being furloughed, it is likely that most employees will agree to the terms.

For those workers who do not agree, they will either have to take

unpaid leave for an indeterminate period or employers are likely to have to go down the redundancy route. It should be noted that furloughed workers are designated by the employer – an employee cannot ‘self-designate’.

scheme. The good news for furloughed staff is that they can volunteer or undertake training providing neither activity generates income for their employer. Whether or not people can take advantage of this while confined to their house is, of course, another matter altogether.

ELIGIBILITY

HOW IT WILL WORK?

Employees hired on or after 1 March 2020 are excluded from the scheme, presumably to stop people ‘gaming’ the system by hiring family members after the scheme was announced and then furloughing them.

While furloughed, the government will pay related employment costs including pension contributions and NICs (but not commission or bonuses) in addition to wages. All furloughed workers will remain employed by their employer for the duration of the scheme.

However, those businesses that have made people redundant since 28 February 2020, can re-employ them and then furlough them. To qualify for payment under the Job Retention Scheme, an employee must be furloughed for a minimum of three weeks in order to prevent employers putting staff on a furlough ‘rota’ i.e., one week on furlough, one week off.

WHO CAN BE FURLOUGHED? Normal employment law still applies so employers must not discriminate when deciding who to furlough. Employees returning to work after a period of sickness absence, or self-isolation, can be furloughed, however they cannot be furloughed whilst they remain on a period of sickness absence or self-isolation.

Employers can make up the missing 20% of their employees’ salaries but that is their choice (or ability to pay). There is no legal obligation for the employers to top up the salary to 100%, but any contractual clauses regarding withholding pay and deductions should be taken into account when this decision is being made.

For those employees who are furloughed, their employment status will change but their employment record remains continuous.

Employers need to give HMRC a list of furloughed employees.

Employers pay their workers as usual, via PAYE, and then apply for funding, every three weeks (not weekly) to cover 80% of their wages (up to £2,500 of gross pay).

Furlough will only take effect when this period comes to an end.

Employees who are “shielding” however, will be eligible to be furloughed. Employees on maternity leave can be furloughed if they agree to return to work early or change to shared parental leave, alternatively they will remain on Statutory Maternity Pay where this is applicable and will not be furloughed until their return.

You will receive a grant from HMRC to cover the lower of 80% of an employee’s regular wage or £2,500 per month, plus the associated Employer NICs and minimum automatic enrolment employer pension contributions on that subsidised wage. Fees, commission and bonuses should not be included.

When agreeing changes and moving to furlough status, it is important to remember that normal employment law processes apply. Employers must be careful not to discriminate against any employees when deciding who to offer furlough to.

• the earnings in the same pay period in the previous year; or • the average earnings in the previous 12 months (or less, if they've worked for less).

If employees paid the minimum wage are furloughed, the fact that 80% of their earnings will bring their wages below the NMW does not contravene the legislation as people are only entitled to the NMW if they are working. They can, however, claim the NMW if undertaking training.

FURLOUGHED WORKERS REMAIN EMPLOYED BUT MUST NOT WORK Assuming the designated employee has agreed to be furloughed, they cannot undertake any work for their employer at all. If the employee continues to work, even reduced hours, they are not eligible for the

For workers whose pay varies, the 80% is based on the higher of:

The HMRC system through which payments can be made should be up and running by the end of April. The scheme is expected to run for three months, subject to review.

HMRC Suggests Pubs Supporting Their Communities Hospitality Furlough Pay Issue 3

pub is also continuing with its popular quiz, running on Facebook every Tuesday evening with a promise to be “as normal – in other words the Quizmaster is still crap and it’s probably not for young children”.

Scahill said: “All the items in the shop are being offered at cost plus 20% which goes to the Baldock Musicians Support Fund, a group I set up at the start of lockdown to help local musicians who will have no gigs or income for three months.” The fund has raised £1,200 so far.

The Vaults pub in Ruabon, Wrexham, has joined forces with the local NISA store and Age Concern to deliver food and other essentials to the most vulnerable in the community. Assistant manager Gareth Maybury said: “The delivery service has proved really popular and it’s been great to be a part of the community effort to help those in most need. We’re also taking donations here for Age Concern, people have been very generous.”

As the nation’s pub lockdown ends its second week, pubs across the country continue to step up to help their local communities. Many of them have turned their businesses into village stores, offering vital supplies for collection or delivery, while others are providing hot meals to people in self-isolation.

PubAid co-founder Des O’Flanagan said: “The Covid-19 pandemic is having a devastating impact on pubs, as on all aspects of our society. However, thousands of licensees are focusing on the needs of their local community and doing whatever they can to help residents, particularly older and vulnerable people.

“Providing food and other essentials is part of this, but we know many pubs are also helping to keep communities connected through online quizzes, Facebook live events and some much-needed humour! Let’s hope that these wonderful pubs are able to come through the next few months and reopen post-lockdown with even more support from their communities.”

Pub Community Heroes Pub operator Brains had food worth £100,000 sitting in their 106 managed pubs as the lockdown started. So they decided to give it all away to local NHS and key workers, care homes, food banks and other worthy causes.

Their donations helped more than 40 groups across south and west Wales, including Cwmbran Fire Station, who took some of the food given away by local Brains pub The Blinkin Owl. Brains chief executive Alistair Darby said: “We gave away everything that was going to go out of date while our pubs were closed – much better to have it used by those in need than let it go to waste.”

Licensee Rob Scahill has turned his pub, The Orange Tree in Baldock, Herts, into a community store, offering grocery, household and fresh fruit and veg for locals to buy between 4-7 every day – and a priority service for NHS and other key workers, who are able to reserve items and collect any time. The

At the Rising Sun in Henley-on-Thames, licensee Kate Makin – who only took over in January – says she is now running a ‘hub, not a pub’. Fresh fruit and veg, meat, groceries and household items are available for collection or home delivery Tuesday through to Saturday, while chef Jordan is busily baking bread, making tasty pickles and jams for sale and trying out some new dishes for the pub’s post-lockdown menu. The pub’s planned Easter Egg raffle draw will take place on Facebook Live.

The Bevy in Moulsecoomb, East Sussex, has become the hub for a meals on wheels service during lockdown. A team of volunteers at the community-run pub are cooking and delivering hot meals three times a week to older residents who were in the pub’s weekly lunch club, set up to provide companionship, activities and a hearty meal. Helen Jones at the pub said: “A lot of these people are hard up, feeling very anxious and very isolated. We want people in the area to know that if you can’t get out of your house, you don’t have to go hungry. We’re expecting demand to grow as more people learn about the service.”

A group of licensees in Broughty Ferry, Dundee, have joined forces to help locals struggling during lockdown. The six pubs – The Fort, Anchor, Eagle Coaching Inn, Bruach, Doc Ferry’s and the Occidental – have launched a food bank to deliver food parcels, using a team of 60 volunteers. Most of the deliveries will be made on foot and the scheme is being restricted to a local area to make it manageable. Donations of £900 have already been received.

The Royal Oak in East Lavant near Chichester is running a free soup doordrop to anyone in the local area aged 70+. The drop takes place every day between 12.00 and 1.00 and ensures one hot dish to these people who are self-isolating. The pub is also offering a takeaway menu of pub classics and home essentials.

The Wellington Arms in Sandhurst has made its letting rooms available to a handful of nurses working locally, who were at risk of being made homeless when their previous landlords asked them to leave at the start of the Covid19 outbreak. Licensee Harry Demko said: “It was the obvious thing to do when we had empty rooms and we’re pleased to be able to help.”

CLH Digital

17

Will Not Include Tronc

Service charges, tips and tronc payments will not be included as part of the Covid-19 Job Retention Scheme, according to HMRC. Last week the government published guidelines on how employers could claim up to 80% of wages for furloughed staff, which included overtime, wages and commission payments, but did not cover tronc payments which often make up a significant portion of people’s earnings.

UKHospitality has urged the Government to reconsider its decision, UKHospitality Chief Executive Kate Nicholls said: “It is incredibly disappointing that the Government has seen fit to exclude tronc payments from people’s earnings. HMRC will have evidence that employees are paid tips through a tronc, so there seems no reason not to include it in the Job Retention Scheme.

“This is taxable income that team members have earned.

Excluding it from the scheme means that furloughed employees will receive less money to see them through this crisis.

Money they should be entitled to.

“Hospitality employees put in a huge amount of hard work to earn their tips, often going above and beyond to give customers a fantastic experience. At such a difficult time for the country, people’s hard work should be acknowledged, and those people should be supported. Not doing so only risks putting additional, unnecessary pressure on the welfare system.

“Hospitality businesses are doing their best to support employees during extraordinarily difficult times. But with zero revenue and persistent demands on cash from landlords and others, there is only so much they can do. Including tronc payments in the Job Retention Scheme would give more people some much-needed support, and we hope the Government reconsiders.”

Issue 3

CLH Digital

19

Hospitality Business Donates To Industry Charity During Covid-19 Crisis their wages weekly and where we haven’t been able to keep on five of our team members due to their short time with Buzzworks, we have made sure that they receive payment in lieu of their notice and assistance to find other temporary work.

Independent bar and restaurant operators Buzzworks Holdings has further demonstrated its commitment to the hospitality industry by donating money to UK charity Hospitality Action.

The £10,000 donation will provide some much needed funding to the charity, who offers a range of support services for people working within the hospitality industry, including a 24 hour hotline for advice, counselling sessions on stress, addiction and abuse, alongside grants for help with debt or short term money concerns.

With over 500 members of the Buzzworks team currently furloughed until further notice, many have gone on to offer their services to those in need. Buzzworks chefs have been using their time to cook meals for vulnerable people through local Ayrshire charity Centrestage, student NHS staff working part time within the business have stepped up to assist GP’s and hospitals, whilst many more have volunteered to help their local communities in any way they can.

The donation comes as the Scottish hospitality industry faces an uncertain future, with bar and restaurants closing throughout Scotland and the UK in a bid to help contain the spread of Coronavirus.

Kenny Blair continued: “Having built our family business for over 40 years, we would not be in the position we are in without our dedicated Buzzworks team. With so many putting themselves forward to take on temporary work to support those most at need within the community, that commitment has shone through once again and this makes us feel incredibly proud.

Buzzworks, which manages twelve prestigious venues across Ayrshire and beyond, temporarily closed the doors to all of its restaurants and bars on 20th March in line with government guidelines.

Kenny Blair, Managing Director at Buzzworks Holdings, said: “Along with many others in the hospitality industry, Buzzworks is feeling the impact of Covid-19, having to temporarily close our doors as instructed by the UK Government. We have been in the fortunate position however to retain the vast majority of our existing team – over 500 members of staff – through government grants across our portfolio.

“Everyone is in this crisis together and feeling its effect, so we are doing what we can to ensure all of our stakeholders are taken care of.

Both our suppliers will be paid and our staff will continue to receive

“Where we can, Buzzworks are helping those volunteers find the appropriate job roles, whilst we continue to monitor developments regarding the virus and put plans in place to re-open stronger and better than ever – when the time is right and it is safe to do so.”

Hospitality Workers In Cathedral City Dig Deep To Help Farmers Facing Crop Crisis community an alternative to the supermarket giants, with many prioritising the vulnerable and isolated where they can.

Chefs and hospitality industry staff in the Hertfordshire cathedral city of St Albans are rolling up their sleeves to offer support to farmers who are in need of workers to harvest their crops.

Hughes added: “It has really highlighted the value of the St Albans hospitality industry to the community. But with so many restaurants and pubs forced to close, lots of hospitality staff are now keen to help out where ever they can, and right now farmers need help with picking their fruit and vegetable crops. Many of my own staff are keen to work for our local farmers.

The St Albans Independent Hospitality and Retail Association has chefs and staff, who are currently unable to work due to the coronavirus lockdown, and are keen to do their bit to ensure that the farmers get the help they need to harvest their crops for the season and keep the food supply chains operating.

Association representatives, Sean Hughes, who runs three pubs in the city, and Mandy McNeil have today reached out to the National Farmers Union to offer support.

McNeil said: “Our community of independent hospitality and retail

“The workers from our hospitality businesses ¬- many of which are award winning – are all experienced in safe food handling, passionate about quality and want to help. They have seen the plight of farmers across the nation, who urgently need vegetable and fruit pickers to ensure that their crops don’t go to waste and that the scarcity of food does not become a reality.

“Farmers, we are here and we are keen to do what we can to help.” businesses, including local delis and grocers, have been working really hard over the last few weeks to ensure that our residents have access to food. They have used their own supply chains to offer the local

Give your pub and hotel guests a free wireless TV headset • The free AudioZone app lets guests tune into silent TVs with their phone.

• Let sports fans hear match audio while you have music in the bar • Hotel guests can watch TV without keeping other guests awake • Show news broadcasts without ugly subtitles • Fantastic service for hearing impaired guests

The standard AudioZone service is free to all UK pubs and hotels and requires no hardware installation or account registration.

Contact us for promotional materials.

sales@audiozone.net 0207 175 8880 www.AudioZone.net

Farmers in need of help, should contact Save St Albans Pubs on Facebook @savestapubs Facebook group if they are in need of people to work.

Restaurants & Bars Among ‘Best Store Types for Opening’ New research shows restaurants & bars are in the top 10 most popular independent business types.

The disruption of online retailer and food delivery apps has rapidly changed the look of the UK’s high street. Pubs, fashion shops and newsagents have all experienced several closures as revealed by a new study from Small Business Prices.

The research also highlights the shops with the highest opening and closure rates as well as the best region to start your business in the UK. Looking at independent business across the UK in the year of 2018, the study reveals that while pubs and fashions shops have been ranked among the 10 worst business types for closure, restaurants and bars have experienced a different and far more positive trend.

218 restaurants & bars opened in the UK during 2018 which makes them the fourth best store type for opening, with barbers taking the top spot after 813 opened in just one year. Beauty salons came in second, and tobacconists came in third.

THE TOP 10 BEST STORE TYPES FOR OPENINGS ARE: 1. Barbers - 813 2. Beauty salons - 495 3. Tobacconists - 244 4. Restaurants & bars - 218 5. Cafe & tearooms - 214 6. Nail salons - 166 7. Bars - 145 8. Health clubs - 144 9. Ice cream parlours - 92 10. Supermarkets - 90 The study also found that, on average, 92% of independent businesses in the UK survive the first year.

The figure drops to a 71% survival rate in the third year and further 57% in the fifth.

If you are looking to start a business, then you should think about opening a shop in the South East of England. This region has the highest survival rate in the UK with 64% of 461,170 independent businesses surviving until their fifth anniversary. London placed second at 62% of 561,060 businesses while the East came in third with 63% of 308,180 businesses surviving.

The East Midlands, North East and Yorkshire had the lowest rates at 60%.

WHY BRITAIN LOVE INDEPENDENT BUSINESS Brits love going out to eat and though the current pandemic has had bars and restaurants up and down the UK close shop, for the time being, many have nothing to fear. The lockdown has not deterred the British public from wanting to go out to eat, research from CGA revealed 61% of people in the UK said they would dine out with the same frequency once COVID-19 is over and 7% saying they would eat out more.

Independent restaurants are highly favoured among customers that value the personal approach that comes from contributing to a family run business, for example, it offers a great sense of community that a multioutlet chain restaurant isn’t able to.

Furthermore, chain restaurants aim to provide their customers with the same experience regardless of which branch they’re visiting. This means that in order to maintain the same standard across the country everything from the food to the music they serve has to be the same. Independent restaurants offer unique experiences that customers won’t find anywhere else, which makes them highly unique.

In the last few years, diners have become more aware of their impact on the environment and what they are putting into their body. Independent restaurants offer diners the knowledge that the food is locally sourced which many chain restaurants are unable to do.

Handling COVID-19 Staying engaged with customers while the doors are closed is a major part in handling the storm the world is facing at the moment. During this period, this is a great opportunity for independent restaurants and bars to look at marketing activities, to keep your customers engaged for when your doors open again. Just because your diners are being forced to stay inside doesn’t mean they can’t root for you online.

Here are tips that will keep you connected to your existing customers and introduce you to new ones during this difficult time.

1. Behind the Scenes: Your guests come to you not just because of how delicious your food is but also because of how you make them feel. Take them behind the scenes of your kitchen and tell them the story of how you got started and why you wanted to become a restaurant owner in the first place.

2. Share recipes and live cooking shows: People are looking for something to do, so why not teach your audience about some of your beloved dishes or drinks and create an appetite for them to dine with you later. They’ll likely attempt a few of your recipes themselves before coming to your establishment for the real stuff when you open up again.

3. Plan your return: This situation is not going to last forever and you should capitalise on your business return with a re-launch. Think about how you can open with a bang when the lockdown is over. Tasting menus, loyalty, referral offers, and entertainment are just some of the ideas you could use.

To see more details about the opening and closing of independent businesses in the UK visit SmallBusinessPrices.co.uk’s tool at https://smallbusinessprices.co.uk/independent-small-businesses-stats/

Issue 3

CLH Digital

21

22

CLH Digital

Issue 3

How To Take Care Of Yourself At A Time Of Uncertainty Caterer.com has partnered with Tim Etherington-Judge, founder of Healthy Hospo, to offer advice and give top tips on trying to stay positive amidst the struggles caused by COVID-19.

We are living in extraordinary times. As the hospitality industry struggles for survival, many of us face an uncertain future, and COVID-19 continues its unrelenting march across the world. There is not one of us working in the industry today that has experienced anything of its like before and it’s perfectly natural to feel anxious, stressed, lost, or afraid.

These feelings don’t have to consume us, however. I want to try and show you how a shift in perspective to the situation we find ourselves in can be revelatory and turn what is an incredibly difficult situation into something positive.

MANAGING THE NEWS Switching on the TV today will likely fill you with fear and anxiety around the unfolding COVID-19 pandemic, a term called ‘Headline Stress Disorder‘ by Dr. Steven Stosny. An endless onslaught of numbers, experts telling you how many people have lost their lives and how bad things are going to get, whilst politicians desperately try to reassure a frightened nation that everything is under control.

Avoid the additional anxiety and turn off the noise box spewing bad news into your room. All of a sudden you can begin to shift your perspective about what’s going on and see this not the end of our days, but it can be used as an opportunity.

This is not about being flippant and disrespecting the seriousness of the situation, it’s about embracing the positive, to prevent us from any additional mental stress.

The first step is to limit the amount of news you consume. During times like this, too much news will likely leave you feeling overwhelmed and anxious. Stay on top of the headlines and ensure you’re following government guidelines around social distancing, isolation, and your health. Nothing more.

Now that you’ve cut the stream of negativity from the situation you can begin to focus on the opportunity that the situation presents you with.

TAKE A BREATH It’s so rare, aside from taking time off work, that we have a lengthy period of time to ourselves. So perhaps the most important thing is to

take some time out to rest, recuperate and acclimatise to the new environment that we find ourselves in.

Hospitality work can be hard – both physically and mentally – and so we need to take this difficult time and consider how we can make the most out of a supremely difficult situation. Being kind to ourselves and to our bodies is utmost given the amount of stress that we find ourselves under. Breathe slowly, make sure you are getting quality sleep and try to recuperate.

It is ok to take a bit of time to recharge the batteries at this time in our lives. It is tough to register at the moment, given the uncertainty in our lives, but if you take time to care for yourself now, when this dissipates and comes to a close, you will feel energised and ready to return to work.

CREATING STRUCTURE If you find yourself furloughed, out of work completely, or in the novel environment of working from home, it can be hard to adjust without the daily structure that work provides. The mind can easily be distracted and stray to negative thoughts.

Try to manage this and create a daily routine, a structure that will help guide you through the daily grind. It doesn’t haven’t to be rigid: even include time to chill out, or allow for flexibility on timings, to consider your mood, the different days etc.

Morning – Set yourself up for success with a solid morning routine which might include coffee, breakfast, stretching, meditation, or writing a to-do list for the day Work – Set aside time to work. This could be registering with recruitment websites, updating your CV, personal projects you don’t usually have time for, or upskilling yourself in preparation for a return to work in your dream bar/restaurant Free time – Give yourself time to relax and do some things you really enjoy – it will really help manage your mental health. There’s nothing wrong with a bit of box set binging if that works for you.

I have found this to be one of the most effective tools to keep the mind focused and positively active after close to three weeks of quarantine.

UPSKILLING Upskilling yourself is one of the most productive things you can do during this time. There’s never been a better opportunity for you to learn a new language, invest in increasing your knowledge, or develop skills you never normally have the time for.

There are a plethora of websites, universities and training institutions offering courses. A couple that I’ve been using are Edx.org, which features courses from prestigious universities like Harvard and MIT, or Brilliant.org, which specialises on science and engineering. Developing skills and learning is key for a positive mental health – who says you can

only learn hospitality-related skills?

Caterer.com has created a Hospitality Redeployment Hub in partnership with UKHospitality and Hospitality Action with support from The Institute of Hospitality, where over 20,000 jobs have been curated as a likely match to hospitality candidate skills.

These roles are being shared with candidates, industry bodies, employers and charities to ensure they’re visible to the industry and anyone who needs work.

SOCIAL NETWORKING During these days of social distancing and forced isolation, the internet is the vital tool for us to connect with each other, combat loneliness, and support those restaurants and bars trying to keep their businesses afloat through home delivery.

Yet, so many of the sites that we use are extremely addictive and it’s easy to get lost down a rabbit hole of YouTube cat videos, or equally, the angst of outraged keyboard warriors on Twitter, leaving you wondering where the day has gone – and also feeling that time has been wasted.

If you’re struggling to manage your use of social media, try using a countdown timer or set an alarm to give yourself boundaries around the use of social media.

Messaging apps have become vital for keeping in touch with friends and loved ones, so make the most of the ones with video functions.

COMPASSION In times of great hardship come moments of great compassion and we’re all in this together.

With the country on lockdown, the NHS literally bursting at the seams, and the old, sick, and vulnerable scared at home, we can come together as a country filled with compassion and love; something that fills me with so much hope.

If you’re fit and healthy, offer up some time to volunteer. It is not only great for your health, feeding our need to feel purpose and delivering the benefits of compassion, it’ll also look good on your CV for any potential future employers.

When this is all over – which we will recover from – our industry will begin its crawl out of hibernation and back to a new kind of normality. If we can continue to maintain a positive attitude and remain productive throughout this time of difficulty, we can return back to work and help the industry recover.

How you cope with the difficult time that we’re all facing depends on you and how you approach it. Rebuff the fear, sadness, and mortality of what’s going on outside your front door and try to change your perspective to manage the anxious state that we can find ourselves in and try to overcome it. This will not only help you manage your mental health but set you up for success when the pandemic has passed.

Collaborates To Produce Insurance: Business Interruption Macphie Hand Sanitiser Amid Shortages Areas of Consideration Issue 3

the Denial of Access cover to remove the requirement for physical damage to have occurred. The requirement for cover to be activated is that access to the customer’s premises must have been prevented or denied by a competent authority. On the face of it, the existence of this extension may encourage insurance brokers to notify the insurer of a claim for their client.

However, claims are not guaranteed to succeed for a number of reasons:

Business insurance has during the current Covid-19 been a rather grey area for many operators, CLHNews spoke with Aston Lark who have been working with businesses across a variety of sectors, including hospitality, with regard to how their insurance coverage can support them during this period of restricted movement. They are being asked regularly whether businesses have any cover under their Business Interruption insurance for reduced revenue as a result of enforced closures. Typically, insurance has to be reviewed on a caseby-case basis, due to the nuances in coverage between different insurers, but in the main there are three main areas of Business Interruption cover to be considered: Specified/Notifiable Disease Extension - This extension is there to respond to businesses that suffer a reduction in sales as a result of the existence of a specified or notifiable disease on the premises. This extension for most businesses will not respond to Coronavirus or Covid-19 for two main reasons: 1. Insurers provide a list of diseases that are covered by the policy and Coronavirus / Covid-19 is not included on the list.

2. Even if it were on the list, there is also the requirement under the policy for there to have been a documented case on the premises.

Denial of Access Extension - This extension is found within the Business Interruption section of many insurance policies. However, the trigger to activate this extension is ‘physical damage’. In the absence of this, it will not respond.

Non-Damage Denial of Access Extension - Some policies extend

• Vicinity - These policies usually state that the event which caused the denial of access must have occurred within a specified distance of the client’s premises. There is no guarantee a national shutdown would satisfy this clause • Causation - These extensions contain nuances in language, with some providing cover for ‘any losses arising from interruption’ while others cover only ‘expenses resulting solely and directly from interruption’.

Other areas of coverage, such as cover for physical loss or damage to the premises or contents within, should remain in force, though we would advise businesses to ensure they check the requirements of any unoccupied property clauses on their policy. These clauses may require certain actions to be taken for cover to continue, in the event of continued unoccupancy. We have created a ‘Dormancy Checklist’ which is available at astonlark.com to help avoid or mitigate loss or damage at an unoccupied property.

TRAVEL INSURANCE Another insurance consideration is losses incurred as a result of disrupted travel arrangements. Travel insurance policies are likely to respond for businesses that have had travel plans cancelled due to travel restrictions, so long as cover was purchased prior to the implementation of travel restrictions and as long as the cancellation was the result of travel restrictions rather than a preference not to travel.

OTHER INSURANCE CONSIDERATIONS We have provided a guide to additional insurance risk considerations that should be reviewed by businesses in relation to the impact that operational changes may have to other insurance policies. This can be found at www.astonlark.com/insurance-risk-considerationsduring-coronavirus-restrictions

CLH Digital

23

Macphie is collaborating with Loch Lomond Distillery to make hand sanitiser for frontline services during the coronavirus outbreak.

The organisations are working together to produce a disinfectant hand rub for use by primary care providers including hospitals and care homes amid nationwide shortages.

Loch Lomond Distillery is blending the ingredients supplied by Macphie and its own alcohol before Macphie bottles and packs the final product in its North Lanarkshire production facility.

Production started at the end of last week with bottling commencing this week of around 11,000 bottles in the first batch.

Macphie’s CEO Andy Stapley said: “We’re facing difficult times right now and we want to do everything we can to help the people fighting to get us through this pandemic.

“Hand sanitiser has been flagged as an important tool in combatting the coronavirus and I’m proud that Macphie is part of this collaboration. We will continue to honour this commitment for as long as possible.

“As a family-owned business, we’ve built a reputation for doing the right thing and it’s at times like these, we have to step up to the mark.

“And as a food manufacturer, with some of our products landing on supermarket shelves and into NHS staff and patient meals, we’re working hard to continue production while adhering to government guidance and most importantly, keeping our people safe.”

MSP member for Uddingston and Bellshill Richard Lyle said: “As the local MSP I welcome the proposal by Macphie along with Loch Lomond Distillery to make and supply hand sanitiser to help fight this outbreak.

“Their action and community spirit show what a local family company can do in times of crisis and I commend them for this action.

“Hand sanitiser is urgently needed on the front line and I personally thank Macphie on behalf of my constituents for their commitment to fight coronavirus.”

As well as helping to produce hand sanitiser, Macphie has been donating baked goods and some of its long-life products to local nurseries, care homes and vulnerable families which have been struggling to access food supplies.

Community, Pret A Manger and Wetherspoon: Social Media During The Coronavirus and its daily mentions have consistently remained 350% higher ever since. Almost all (99.1%) of those mentions are positive, up from 77% before the crisis By comparison, pub chain Wetherspoon also saw its mentions soar by more than 3,000% following the CEO’s announcement that he didn’t think pubs should close. However, the sentiment in its social mentions went from 61% positive to 80% negative

New research has shown that the UK’s social media conversations during the coronavirus pandemic have focused on ‘community’: the number of posts on social platforms using that word has jumped 82% over the past month.

It’s being driven largely by older Brits: nearly half (47%) of posts mentioning community or community spirit have come from Baby Boomers (those aged 55+). References to the spirit of the Blitz have gone up by 70 times year-on-year. There are also three times as many references to #shoplocal as a month ago.

But while talk about community has soared, posts mentioning fashion or travel have both dropped by 47% and posts about sports by 46% over the past 30 days.

The analysis was carried out by creative agency Wunderman Thompson UK, examining tens of millions of posts during March 2020 across sites such as Twitter, Facebook, Instagram, Mumsnet and others. It also highlighted how certain major UK brands are faring in light of their response to the pandemic: Prior to its closure, Pret A Manger’s offer of free drinks to NHS workers saw its mentions on social media immediately jump by an astonishing 3,574%,

Issue 3

The Restaurant Group, which also owns Wagamama and Frankie & Benny’s, said it would also shut its Food and Fuel chain of pubs in London.

The move comes less than a week after the company said sales plummeted 12.5% over two weeks.

A total of 60 Chiquito sites will remain closed.

25

Introducing Proper Bar Snacks by SCT

Tesco is the brand most referred to in relation to the coronavirus in the UK, with almost 24,000 mentions over the past month, followed by Amazon, Sainsbury’s and Waitrose. Next come Deliveroo and Uber Eats.

Neil Godber, joint head of planning at Wunderman Thompson says “The analysis shows that we’re beginning to see the green shoots of collectivism and people pulling together in the interests of their communities. There are innumerable reports of children spending their pocket money on loo roll for the elderly, regular cries of ‘I’m going to the shops, can I get you anything?’ from neighbours, and the silent decorum when our eyes meet in the queue for the supermarket. It’s all around us. “if the national mood is shifting to one where all of us are a little more mindful, doing what we can for each other and wanting to lift everybody’s spirits, then this is also likely to have an impact on how we’re spending our cash.

“At a time when most of us will be reining in our spending, brands that feel a part of this zeitgeist, and not at odds with it, are likely to attract a higher share of wallet when the chips are down. We’ve already seen how sentiment can sharply change when a brand is perceived to do the right – or the wrong – thing.”

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

Chiquito To Enter Administration As Crisis Fallout Intensifies

Chiquito restaurant chain is poised to become the first casual dining eatery in the restaurant sector after filing a notice of its intention to appoint administrators, putting up to 1,500 jobs at risk.

CLH Digital

for Food & Fuel Limited and filed a notice of intention to appoint an administrator for Chiquito Limited.

“The decisions have been incredibly difficult and we recognise the significant impact on all of our colleagues that are affected.

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

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

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

PROPER PORK CRACKLING 9 flavours

“We thank them for their hard work and commitment during these very testing times.”

A spokesman said: “Covid-19 has had an immediate and significant impact on trading across the Group.

“We have conducted a review of the performance of our business divisions, with a particular focus on the expected future cash generation profile of each of our business units.”

He added that both groups are expected to hit losses this year, “as a result, the Group has taken the very difficult decision to appoint administrators

50g pots £0.77 RRP £2 Photo by Elliott Brown

Welsh Chef Finals Postponed Due To Coronavirus The finals of the 2020 National and Junior Chef of Wales competitions, which were due to have been held at Cardiff and Vale College City Campus in Cardiff on March 30 have been postponed for at least four months.

The decision to postpone the finals of Wales’ premier culinary contests was made on Monday by the Culinary Association of Wales (CAW) following the latest Coronavirus advice from the Welsh and UK Governments.

“Due to the latest advice about gatherings of people and the spread of Coronavirus, we had no option but to postpone the finals,” said CAW president Arwyn Watkins. “Our first priority must be the safety of the finalists, judges and the people involved in delivering the event.

“The association will not be organising any events for the next four months in view of the latest Coronavirus advice. Hopefully, we shall be able to rearrange the finals in the autumn.”

100g pots £1.29 RRP £3

2.5kg bucket £30 with a free 3L glass jar per flavour

DELECTABLE NUTS PEANUTS & CASHEWS 9/7 flavours

90g/65g pots £0.50 - £1.00 RRP £1.50 - £2.50 5kg Bucket £20 with a free 3L glass jar per flavour

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

Preparing for the “Hospitality Re-Birth” Issue 3

term success of a business. This is the time to invest in marketing to make sure that brands are kept alive.”

2. INVEST IN DIGITAL MARKETING “With smaller budgets, digital allows independents to be more nimble and agile, and to test and learn as they progress.

“Focus on content, tell stories and experiment with paid social to reach a target audience and cut through the COVID-19 noise. Keeping brand building communications running during lockdown will enable companies to stay ahead of the curve, and will return to growth quickly once this situation is over.”

Dom Mernock, Strategy Director at digital agency Engage, discusses how pubs and restaurants can implement a marketing strategy to navigate COVID-19 and the subsequent rebirth of the hospitality industry.

“COVID-19 has significantly impacted the hospitality and leisure industry. We’ve already seen large chains like Carluccio’s suffer, SMEs such as Benito’s Hat fold under the pressure, and many single venue operators unable to push past immediate cash-flow problems.

“The digital marketing world has never been so important to help maintain brand awareness during this difficult time. There are a number of marketing tips and tricks which businesses can use to successfully navigate COVID-19.”

1. WHERE TO START “There’s never been a better time to be entrepreneurial, which by its very definition involves taking risks. With no trade budgets many companies will consider cutting marketing, however this could affect the long

“To maximise marketing fully, budget should be allocated to digital marketing at the moment as this will go further and better set up a brand for the future. Companies should also keep an eye out for genuine opportunities, rather than blanket marketing, to make sure content is targeted.”

3. CONTENT IS KEY “Although customers aren’t walking into pubs and restaurants at the moment, companies should still communicate with them to maintain brand loyalty and awareness. Digital technology has been improving distant communication for years, and now is the time to really make it shine.

“During this time of social isolation and worrying news blanketing social media, many people will feel increasingly anxious and alone. Brands should reach out to their audience and engage them with uplifting content which encourages conversation and connectivity.

“Content can include regular puzzles or games which fans can use to entertain themselves, a Facebook Live of a board game or challenge where customers can win prizes such as a voucher to redeem at a future date, sharing recipes and cooking tips and putting activity packs or

Toque d’Or Finals And Awards Postponed Until Late 2020 ®

In light of the current situation surrounding COVID-19 and the advice from Public Health England, Katya Simmons, Managing Director of Nestle Professional® UK & Ireland, has confirmed that the Toque d’Or 2020 Grand Finals and Awards, set to take place in April and June, have now been postponed until later in the year.

Speaking about the decision Katya said: “This was a difficult decision, however, the health and wellbeing of our competitors, colleagues, partners and

customers is our top priority. Whilst a new date has not yet been set, we will continue to monitor the situation and keep everyone updated on plans as we move into a position of being able to make new arrangements.

We’ve had a successful year so far for Toque d’Or 2020, with the National Heats taking place earlier this month, where we announced the 24 talented apprentices and college students that will compete in the Grand Finals. Reaching the final is no mean feat and we look forward to seeing how the competition progresses later in the year with challenges designed to push the competitors to their limits around the Toque d’Or 2020 theme of sustainability.

CLH Digital

27

wellness tips together to push out via email or Instagram stories.”

4. THE ‘HOSPITALITY REBIRTH’ “It might feel far away, but the rebirth of hospitality is coming. At this stage, the most likely outcome is that we’ll be brought out of lockdown in a phased manner which should help reduce the risk of staffing and stock. In terms of marketing, consumers will have one of three mindsets and both of these should be considered in strategies.

“The first is the ‘no holds barred’ approach where consumers are keen to return to pubs and restaurants. These people will be out in force at the beginning but brands need to consider how to sustain their spending over a longer period, rather than just a short burst. Loyalty systems which encourage multiple visits, special menus and weekly events are all ways to spread the load.

“Another mindset is a more anxious one, where people will be conscious about stepping back into the outside world after months of isolation. Businesses must act on this and investigate operational changes that clearly reduce risks to encourage this group of consumers, for example advanced cleaning and separating tables.

“Lastly we have people who are happy to go out, but due to a number of reasons, will have less disposable income. Pubs and restaurants need to consider a marketing strategy which speaks to these consumers in a sympathetic and understanding way, yet still encourages them to eat and drink out.”

“There are a number of marketing tactics businesses should employ to weather the current storm, and prepare for the influx of consumers once lockdown has ended. Companies should look to digital platforms to really make the most of every opportunity available.”

For more information about marketing support, please visit www.engageinteractive.co.uk.

Whilst the Grand Final has been postponed, the Toque d’Or community will continue to spread messages of positivity with a digital challenge on Instagram to ensure the creative juices keep flowing for our finalists. We want to continue to showcase the best of our industry and demonstrate how, when we pull together, we come out stronger.

This is a tough time for the hospitality industry and there is a lot of uncertainty around what the future holds. At Toque d’Or, our ethos has always been focused on supporting the sustainability of careers and the wider industry, and we appreciate this is now more important than ever.

We are constantly inspired by the resilience of our industry and know that we will support each other through this time.

If you would like to keep updated on the competition, see some of the highlights from the recent heats and support our finalists through their digital channels, please do follow us on social media @nestletoquedor

28

CLH Digital

Issue 3

Stonegate Launches CAMRA Invites New Labour Leader For A Pint Down The Virtual Pub Online Community Platform socialising at the bar.

Stonegate Pub Company has launched a new community initiative via its internal platform, Academy Online. The segment of the platform is designed to ensure its furloughed staff still enjoy the same sense of community that Stonegate prides itself on instilling across the business.

Academy Online is available to all employees and is accessible via desktop computer and the mobile app. Within the umbrella site, the new ‘Stonegate Community’ pages include a wealth of information, including articles on health and wellbeing, independent advice on budgeting and finances, personal development materials, and regular updates from CEO, Simon Longbottom.

The Learning and Development team are planning a range of content for the coming weeks – focussing on different topics relevant to navigating life during COVID-19 – and the interactive platform allows users like, comment, ask questions and make suggestions on the subject matter.

Lee Woolley, Head of Learning and Organisation Development, said: “It was incredibly important to us to keep the Stonegate community spirit alive during this difficult time, and with all of our employees already having access to Academy Online it was the logical step to launch our new initiative on the platform.

“We managed to develop the platform in just a week, collating as much information as we could to support and uplift our teams across the country. It now includes everything from activities to help keep kids entertained, to weekly podcasts from our own Success Coach, Jon Perkins, to resources to help combat stress and increase resilience – and we are adding more content daily.

“It is the nature of the industry that all of our people are hyper-social, thriving on contact with others, as a company our philosophy is deeply ingrained in their wellbeing, so maintaining a sense of collaboration and community with each and everyone one of them is integral. We know we’re going to come back stronger after this crisis is over, and it will be our people that make that revival not only possible but positive.”

However, the COVID-19 shutdowns mean the consumer organisation – which represents over 190,000 members – has instead invited Keir Starmer MP and Angela Rayner MP to an online discussion and Q&A with CAMRA members in their new virtual pub, the Red (On)Lion.

CAMRA has created a virtual pub for beer drinkers and pub-goers to get together for a pint, to help tackle the loneliness and social isolation felt during the Coronavirus lockdown and closure of the nation’s pubs.

Labour’s new leader Keir Starmer and deputy leader Angela Rayner have been invited to share a pint with CAMRA and discuss the benefits Britain’s beloved locals bring to communities.

CAMRA would normally offer the new party leader and their deputy a chance to meet up for a pint in their preferred locals to discuss what actions they and their party can take to safeguard the country’s centuries old tradition of

As well as help for pubs and their staff during the coronavirus restrictions, the organisation’s calls include committing to radical changes to the UK’s beer tax system, which could slash the cost of a pub pint closer to the price of ale in supermarkets, in order to help pubs thrive when they are allowed to re-open.

CAMRA National Chairman Nik Antona said: “The Campaign for Real Ale congratulates Keir

Starmer on being elected as the new leader of the Labour party, and Angela Rayner as his deputy.

“They will undoubtedly have a busy few weeks as the country continues to deal with coronavirus, but we hope they will find time to engage with CAMRA and our 190,000 members about the need to make sure pubs survive this crisis and can thrive once we are through it.

“One thing that this period of restrictions has done is to make people realise the value of meeting up with friends and family down the pub, and how important community pubs are for tackling loneliness and social isolation. Their importance to the economy cannot be overstated either – the pubs and brewing industry alone support 900,000 jobs and contribute £23 billion to the UK economy.

“As well as giving pubs and breweries the help they need to survive the period of closures, we also need to plan for when pubs re-open and how we can help stem the rates of pub closures in recent years.

“That’s why CAMRA continues to seek support from Labour, and all political parties, for measures to support the beer and pub industry through the Covid-19 crisis and beyond, including reducing duty on draught beer to get people back into pubs when they reopen.”

Food And Beverage Inflation Low But Pricing Uncertainty Looms Foodservice pricing reached its lowest point for 12 months in February 2020 with the majority of food and beverage categories showing no or minimal year-on-year inflation, the latest edition of the CGA Prestige Foodservice Price Index reveals.

February, partly due to a 24% drop in India’s sugar output after a prolonged drought followed by flooding. With India in lockdown during its main sugar harvest, a further tightening of supply on a global scale is now expected.

However, with the global COVID-19 pandemic now causing major disruption to global supply chains, and prompting shutdowns of some industries and consumer sectors worldwide, it is likely that pricing will be volatile in the coming months.

Prestige Purchasing CEO Shaun Allen said: “This is a concerning time for supply chains across the globe. We are already seeing categories affected by the Covid-19 pandemic, and there will be many more affected before we are back to normal. Whilst many operators are currently closed, buyers will need to be prepared for a different landscape both in supply and demand once they are up and running again.”

Categories already impacted by the COVID-19 pandemic include Soft Drinks, where large manufacturers like Coca-Cola have seen delays to artificial sweetener shipments—leading to predictions of tighter supplies of drinks in the longer term should Chinese operations remain restricted.

Some categories are seeing large price reductions in the early weeks of the pandemic, including Fish and Seafood. With demand from China slowing dramatically, Norway’s export market has diminished, causing oversupply and a drop in Salmon spot prices.

The Sugar category meanwhile recorded a small rise in pricing in

CGA Client Director Food and Retail Fiona Speakman said: “After a prolonged period of relatively high inflation in the foodservice sector, the last few months have shown signs of welcome stability—but that has been shattered by the COVID-19 pandemic. With out-of-home eating and drinking sectors in lockdown in many countries and availability and distribution facing major disruption, we are likely to see a great deal of inflationary volatility in the months ahead.”

• Hygienic Wall Cladding & Ceiling Systems • Available in White & 10 new exciting colours • Complemented by colour coded matching trims • Fire rated to BS476/7 Class 0 • Sheet sizes 2440 x 1220mm & 3050 x 1220mm • Range of cladding sealants & adhesives

For more information, please contact us on 01392 360 999, or alternatively Visit us at:- Unit 21, Apple Lane, Trade City, Exeter, EX2 5GL

01392 360 999

Email : info@plastexe.co.uk Web : www.plastexe.co.uk

Rece 10% d ive iscoun on all t claddin hygiene g rang on pro es ducti of this on adver t!

Innovative Local Brewery Supports Pubs Through Pandemic with ‘Phoenix Project’ Stod Fold Brewing Company is launching its innovative ‘Phoenix Project’ today to support the pub trade in Yorkshire throughout the Covid 19 crisis.

The Brewery is walking a new and creative path to help cherished local pubs across the region survive, protecting industry jobs and livelihoods along the way.

Angus Wood, Stod Fold Brewing Managing Director, explains; “as we all know, it’s vital that we isolate during this time, so we’ve converted our own bar; Stod Fold Dean Clough in Halifax, into a drive through “bag in box” beer service for customers home consumption. It’s a 100% contactless purchase process so everyone stays safe.

Our ‘Phoenix Project’ initiative means that for every litre the customer buys, we credit one pound to a pub of their choice. Usually their local. When the pub doors open again, the landlords can use this credit to restock their empty cellars helping them get up and running and back to what they do best!”

Issue 3

CLH Digital

33

Covid 19 has delivered a punishing blow to an already struggling pub industry which saw 994 pubs close their doors permanently in the 12-month prior to the pandemic hitting the UK. Despite the severity of the current challenges, Stod Fold Brewery remain defiantly positive about the future, Angus; "we built our brewery because we truly love beer and the great British pub tradition. In an increasingly bleak period for landlords, we seek to raise morale by shining a light at the end of the tunnel and inspire them to persevere.

We want to walk back into our local pub in the post Covid-19 world to meet our friends and family, enjoy a pint, and more than ever, maintain the social relationships that so enrich our lives. If we all pull together; customer, brewery and landlord, we can build a brighter future which we can all enjoy face to face, down the local, over a pint or two!"

Colman’s: The Classic Condiment That Always Cuts The Mustard Hall & Woodhouse Cancel Rent and Service Charges, and Suspend Pub Loan Repayments

Colman’s is the nation’s favourite mustard(1) and has been a firm staple with the much-loved roast for many years. But what makes this British brand great is the story behind the locally sourced ingredients which give it it’s bold, distinctive flavour…

Whether it’s Salt Marsh Lamb, Dexter Beef or locally sourced Beetroot - we know that chefs are passionate about the heart of the dish. But it’s also important to ensure that these delicious dishes are complimented with great-tasting, quality condiments.

Colman’s perfected its signature English mustard way back in 1814 and today, its distinctive flavour is seen as a British staple – in fact 72% of guests agree that Colman’s is the original taste of mustard (2). Founder Jeremiah Colman was something of a perfectionist, grinding the mustard seeds not once, but twice, to turn them into a pungent, double superfine mustard powder - which is still a key ingredient in Colman’s English Mustard today.

However, Colman’s love for bold flavour extends beyond mustard - they have mint, horseradish, tartare and seafood sauce which are all made with British ingredients.

They believe local sourcing is key in achieving knock-out taste. That’s why they have partnered with the National Farmers Union and Red Tractor in support of the ‘Back

British Farming’ campaign, which encourages consumers and operators to support the highest animal welfare standards, sustainable farming and great-tasting British-raised meat.

Although carefully roasted meat and flavoursome condiments are a favourite British pairing, condiments are wonderfully versatile – they can bring a kick to marinade, add glaze to pastry, enhance vegan & vegetarian dishes, and much, much more.

So, there you have it - As the nation’s favourite (1), Colman’s is an essential in any outlet, especially if roasts are on the menu! Whether in a pot or stirred into exciting new recipes, it is a key part of the celebrations this Easter.

See the advert on page 12.

(1) UK Nielsen Retail Grocery Value Sales MAT 02.11.19 (excluding brown sauce) (2) Consumer Online Survey, n=1,000 (UK=800 / Ire=200), Cambridge Direction Q2 2018.

Hall & Woodhouse (H&W) the independent family-owned Dorset brewer, has confirmed its support of its Business Partner estate by cancelling all rent and service charges, and suspending loan repayments for eight weeks from Sunday March 22.

This decision was originally made to suspend these payments for four weeks in response to the Prime Minister’s advice given on Monday March 16 to avoid pubs, restaurants, theatres, office environments and non-essential travel, to limit the spread of COVID-19.

However, following the Prime Minister’s announcement on Friday March 20 to close all pubs, restaurants and cafes, the decision was made to extend this for a further four weeks.

Chris Chapman, Head of Business Partnerships at H&W, explained: “We are committed to providing our Business Partners with the financial support and advice needed to help them through this period of uncertainty and felt it was only right to take immediate action.

“We are grateful to the Government for making available employee retention support, as well as providing business interruption loans or grants to our Business Partners, but we feel it is only right that we enhance our help given.

“We know that the situation is evolving at speed and we are monitoring the situation closely and will adjust our support according to any advancements. We will come through this together, and when we do, we want our Business Partners to have the finances in place to allow them to recover as quickly as possible.”

32

CLH Digital

Issue 3

Mapped: The UK’s Favourite Cocktail Revealed 13. Caipirinha

14,000

14. Pornstar Martini

13,000

15. Mai Tai

11,000

OnBuy checked the search volumes of each popular cocktail in the UK over the last month to find the top 15 favourites.

Data reveals that a Mojito is the most searched cocktail amongst Brits with 43,000 monthly searches.

It’s no secret that Brits are fans of cocktails but with lockdown now being mandatory, bars all over the UK have had to close their doors. With the sun shining down and people taking to their gardens for picnics it’s no surprise that in the last month there have been 9,800 searches for cocktail recipes.

Eager to find out which cocktail is the UK’s favourite and most likely to be attempted during lockdown, online marketplace OnBuy.com took to Google adwords to discover the most searched cocktails.

UK’s 15 Most Searched Cocktails: 1.

COCKTAIL

NUMBER OF SEARCHES IN THE LAST MONTH

Mojito

43,000

2.

Pina Colada

39,000

3.

Espresso Martini

39,000

4.

Negroni

35,000

5.

Margarita

34,000

6.

Aperol Spritz

33,000

7.

Long island iced tea 32,000

8.

White russian

9.

Martini

25,000

10. Bloody Mary

25,000

27,000

11. Daiquiri

18,000

12. Bellini

15,000

One thing Brits have in common with Beyoncé?* Their love of Long Island Iced Teas! This cocktail ranked as the seventh most searched in the UK with over 32,000 monthly searches. Mai Tais may have fallen to the bottom of this list with 11,000 monthly searches but fans of this drink now share something in common with Pamela Anderson.

To get a better idea of each city’s favourite cocktail, OnBuy surveyed respondents from each UK city with populations of 100,000+ people. Respondents were given a choice of the 15 cocktails listed and were asked to pick their favourites. The results can be seen in the graphic above: Espresso Martini was the most popular choice in the UK, 23 cities picked it as their favourite, including Bristol, Liverpool and Norwich.

Despite Mojitos being the most searched cocktail, it was placed as the second most popular in 15 of the cities surveyed such as Birmingham, Leicester and Nottingham claiming as their favourite.

Aperol Spritz, a summertime favourite, was the most popular cocktail in 14 UK cities such as Glasgow, Leeds and York. Only 4 cities picked a Bellini as their cocktail of choice, those cities being Cardiff, Dundee, Sunderland and Woking.

A Bloody Mary, also known as a hangover cure, was only the favourite of residents in Oldham. People in Middlesbrough are the only ones waving the Mai Tai flag proudly, much like residents in Poole who are the only ones to name Margaritas as their favourite.

A classic Martini is the top choice of people living in Rotherham only, unlike a Negroni which is the favourite of 6 UK cities: Bath, Cambridge, Edinburgh, London, Manchester and Oxford.

If you like Pina Coladas and getting caught in the rain then you’re not alone; 13 cities picked this as their favourite cocktail, some of those cities being Reading, Southampton and Peterborough.

Issue 3

CLH Digital

36

Proper By SCT Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between.

Products and Services out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service.

Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months.

Our full range is available to see on our retail website so please call 01202875280 or email trade@sctsct.com for a trade price list. See page 21 for details.

We now tick more boxes than anyone else in our field.

Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts, Cashews: VEGAN & GLUTEN FREE Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin.

EAIS is a leading Manufacturer and Supplier of storage and transportation products supplied both to the Foodservice and Healthcare industries.

Proud to be based in King’s Lynn, Norfolk we are renowned for our innovation and ability to offer solutions which not only meet the customer’s demands, but their expectations as well.

Whether you are looking for food storage shelving, racking systems, trolleys and fabrication, or maybe its

For Lovers Of Speciality Coffee – The Jura WE8 Bean To Cup Coffee Machine from one situation to another, the WE8 comes with many options for programming and customisation. The amount of ground coffee and water can be adapted to suit personal preferences and the cups and glasses used.

WE8 packages are available with JURA I Ltr Cool Control and cup warmer, adding to the professional presentation of your customer coffee offering. The suggested daily capacity is 40 cups a day suiting many cosy pubs, bars, restaurants or staff rest areas.

To view the full range of JURA Professional bean to cup coffee machines and full information on JURA, go to uk.jura.com or sales@uk.jura.com or see the advert on page 2.

The award winning Boe Gin family continues to be very popular with publicans and gin drinkers in pubs and bars across the Scottish Gins UK, and is now sold in more than 16,000 outlets.

This range of premium, flavoured gins is backed by heavyweight investment in marketing with Paloma Faith featuring in the advertising, which has led to the brand being the most engaged with gin brand on social media in the UK in 2019.

Why not put us to the test and let EAIS become your Ideal Solution?

Contact our sales department on either 01553 765205 or sales@eais.co

Free App Gives All Your Guests Their Own Wireless TV Headphones been popular with hearing impaired guests.

The standard service includes synchronised TV audio of the main UK free to air channels. For many bars and hotels without Sky this will cover all their guests’ needs. An individually tailored channel listing including premium channels for Sky subscribers can be arranged with a call to AudioZone.

worry is going to be how quickly these sausages go.

The offering is vast and open to your endless creativity with sauces, bread and a variety of colourful accompaniments. Whether honest and plain or elevated to gourmet status, our sausages guarantee to deliver flavour and premium to any outdoor event.

More information: www.sausageman.co.uk | +44 (0) 1322 867060

And of course, nobody knows more about what makes a good sausage than The Sausage Man. From moreish franks like the iconic white German Bratwurst to on-trend Vegan Hot Dogs, nobody misses out on delicious, premium sausages at any outdoor event. Perfect for a humble barbecue, street food stalls, an enticing hot dog stand by the beach, or for the savvy caterer who wants a sure-fire way to entice hungry passers-by and satisfy regular customers.

Pre-cooked for safety and ease of use, your only

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits When a vendor retains a credit card or debit card, or • Walkouts are reduced by at least fifty percent (50%) indeed handing over his or her ID card as security • Tab mistakes drop significantly and finally, against running a tab or renting sporting or other • There is a major uptick in sales equipment, there is always some uncertainty about the If you are concerned about how safety of the card whilst out of the cusCardsSafe works within the PCI scheme, tomers’ possession.

Alan Gill from the independent PCI certifying company Orthus Limited states: CardsSafe® eliminates the need to “The PCI DSS standard encompassed worry about any loss or theft as it is the 264 controls. CardsSafe helps to reduce simplest and most efficient way to ensure the need to meet all of these through the card’s safety from potential misuse. ‘compensating controls’ which allow The CardsSafe® system has now businesses to comply to the standard become the “best practice” way of hanwithout having to change the way they dling credit and debit cards in the hospioperate”. In addition to the commercial tality and leisure industries. More than benefits the CardsSafe® solution thereeighty thousand boxes are in use every fore helps merchants become PCI comday and hundreds more are added every pliant, which truly gives peace of mind week. for all!

Customers who share their experience To order, please contact CardsSafe with our staff report these benefits: Limited on either of: Phone: 0845 • Chargeback drops by more than ninety per5001040 or visit www.cardssafe.com cent (90%)

Visit www.boegin.com or see the advert on page 29.

Boe Apple & Lime is the latest addition to the range, and is a unique and distinctive flavour which also has an outstanding appearance on the back bar and in the glass. It is stocked by all leading wholesalers and will make a big impact this summer as gin drinkers turn to cool, refreshing flavours.

German Sausages: The Diverse Outdoor Treat British Summertime may only last around two weeks of the year, but here in the UK, we know how to make the most of it. Camping, festivals, beach trips, funfairs — all these things have more than sunshine in common. Hot dogs are a staple in our summer diet, a sizzling symbol of good times in the sun.

healthcare shelving and medical trolleys or even bespoke design products. With the combination of our ability to hold vast stocks of our key product lines, combined with our hugely experienced and award winning customer service it has made EAIS the number one choice within the Industry.

Boe Gin Adds Apple & Lime to Its Family

All orders received before 2pm each day are sent

Wherever customers can enjoy superlative coffee, the atmosphere is warm and relaxed Anyone who appreciates the finer things in life and the wide choice of speciality coffees, will love the WE8.

The WE8 offers 12 different specialities . JURA has perfected the complete brewing process for short, speciality coffees, allowing the WE line to make them to professional barista standard every time.

Cleanliness and hygiene are essential in the workplace, so integrated rinsing and cleaning programmes, combined with specially developed cleaning products for JURA coffee machines, ensure perfect hygiene at the touch of a button.

Because requirements vary

East Anglian Installation Systems

Free app gives all your guests their own wireless TV headphones.

Better still, the standard AudioZone service is provided completely free to all UK venues with no requirement to install any equipment or even register an account.

Over 40.000 people have already installed the free AudioZone app to tune into muted TVs in pubs and airport lounges or to listen to TV in a hotel room without keeping everyone else up. AudioZone has also

All you have to do is make your guests aware that the service is available. Give AudioZone a call to get promotional posters or TV frame stickers sent out to your site. All your guests have to do is: install the free app, join the WiFi, select the channel they wish to tune in to, and press play.

Why not install the AudioZone app and give it a quick test yourself right now? sales@audiozone.net 0207 175 8880 www.AudioZone.net

Vegan Sauces To Cover All Bases

With more and more pressure on operators to respond to the vegan movement, Macphie is delighted to be first to market to launch a new Plant-based White Sauce and Cheese Sauce to tap into this enduring trend.

Incredibly versatile and readyto-use, this fantastic new range is now available in a convenient 12 x 1litre pack format. As with our core ready-to-use stable of sauces the new lines are tolerant to additional flavours and inclusions that allows operators to deliver a variety of on-trend recipe applications, inspiring customers all year round. Consistently good quality sauces that cover all bases, with the trusted mark of vegan certification.

els the prevalence and power of the plant-based market here in the UK is rocketing. Its value is predicted to reach £1.1 billion in value by 2023. Looking further ahead, by 2025 25% of adults are expected to be either vegan or vegetarian, with the proportion of flexitarians set to rise to 50%.

Once a rare choice, veganism – and vegetarianism – are becoming mainstream.

SUSTAINABLE SUPPLY

Macphie is a strong believer in a more sustainable environment and the development of this range echoes the ongoing commitment from Macphie to social and environmental ethics, transparency and accountability, which has now been recognised on a global scale Use as a pizza sauce base, pasta bake, lasagne base or through the B Corp certification. panini filling. Add value to burgers or use as a pastry The plant-based sauces join the ready-to-use savoury filling. Create dirty fries, savoury doughnuts, waffles and sauce range such as Bechamel with Butter, Hollandaise, quesadillas to deliver the perfect Instagram-friendly Cheddar Cheese and Red Wine, all of which are gluten sharing dish. free and vegetarian.

RESPONSIBLE CONSUMPTION Responsibility has been the key trend in 2019. This is the year consumers and operators are starting to take responsible consumption seriously. This includes lower beef consumption, growing interest in vegetarian and vegan diets, falling alcohol consumption and rising demand for local produce. 2019 has very much been the year of the vegetable – interest in vegetarian and vegan options picks up.

STILL NEED CONVINCING? With consumers ditching meat at unprecedented lev-

Macphie Brand Manager, Anna Massie comments “We are delighted to be first to market in the UK with the launch of a vegan certified savoury sauce range. This launch demonstrates our ongoing drive for innovation and commitment to a more sustainable environment.”

For businesses interested in obtaining a sample please contact our Customer Service team on 0800 085 9800 or through our website www.macphie.com/contact/ or see the advert on the back cover.

Source: Mintel | Sainsbury’s Future Food Report

Lifesystems for CRUSTACEANS Homarium UK of the foremost supplier of lobster tanks in the United Kingdom.

Homarium UK offer a unique range of lobster and shellfish display equipment to the restaurant sector and fish retailers.

Widely used on the continent these lobster tanks are now available in the United Kingdom in standard or bespoke custom designs to match your image and premises needs our range of lobster and shellfish displays are specifically designed for the purpose of maximum custom impact and optimum conditions for crustaceans and shellfish.

We are a UK based in Southampton and offer a nationwide delivery and installation service.

Lobster Tanks For Hire from as little as

£5 per day*

Oceane Capacity up to

20kgs

Eurobox Capacity up to

70kgs

*Terms and Conditions apply

“We discovered these display tanks when we were in Belgium in 2002 and were immediately impressed by their appearance and clever use of technology, and extremely simple maintenance over 5000 of these tanks and our currently in use particularly on the continent but now are becoming more and more popular in the United Kingdom.”

Cascade Capacity up to

50kgs

Ruby Capacity up to

15kgs

Tel: 07711 188045 See the full range at www.homarium.uk.com

Homarium UK

Issue 3

CLH Digital

40

Outdoor Leisure

Active Garden Ltd – Commercial Play Equipment & Safety Surfaces

A play area is a great way to keep children fit, active and healthy. Active Garden Ltd was established in 2004 and since then have been creating fun playgrounds in public areas, schools, nurseries, community centres, hotels, pubs, etc.

As part of our service, we discuss with our customers what pieces of equipment and type of surface will best fit their budget and needs.

We have our own in house installation team for equipment and surfaces, so customers can have a complete play area from one supplier. We can also create more bespoke pieces in our workshop.

Our range of products includes wooden climbing frames, swing sets (including

the most popular nest swings), adventure trails, clamber stacks, playground springers, castles, seesaws, ships, tractors, recycled furniture, rubber grass mats, wetpour and bonded rubber bark.

A new play area doesn’t have to cost a fortune. We have affordable and yet robust and durable play equipment, that complies with the current regulations for commercial play equipment (EN1176) and surfacing (EN1177).

Contact us to discuss your needs and talk to our friendly team.

Active Garden Ltd Tel: 01568 782241 Web: www.activegarden.co.uk Email: info@activegarden.co.uk

High Quality Outdoor Furniture from LeisureBench LeisureBench are an industry-leading supplier of quality indoor and outdoor furniture, offering unrivalled care and service for our customers.

Our furniture is selected for strength, longevity, quality and value. We source worldwide to ensure that both our ethical standards of production and our high environmental demands for sustainability are met.

We are situated in the very heart of the UK and with over 100,000 square feet of warehousing we can ensure a reliable supply and fast delivery wherever and whenever you need us.

We are also participants in LOFA's 'Made Aware' scheme which focusses primarily on sustainable forestry.

QUALITY

We deliver high quality outdoor furniture suitable for any commercial environment. Nearly all of our products are FSC certified and EU compliant too.

VALUE Because we buy direct from manufacturers worldwide and deliver all our stock direct from our own warehouses we can offer the best value available anywhere both online and offline.

SERVICE Our customer service team will do everything they can to make sure your furniture is delivered to you where and when you want it. We go the extra mile to ensure our customers have the best possible service.

Visit www.leisurebench.co.uk

CINDERS Doubles Product Range

UK manufacturer Cinders Barbecues Ltd announces a doubling of its product range for 2020.

LPgas innovations include an operator-friendly wok burner for kiosks and trailers and two new barbecues which meet the latest UKLPG Code of Practice 24 for tented areas and build-ups.

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

‘This is our time to coordinate recovery with our distributors at home and abroad’ says Karen Swift, Marketing & Business

Development Director.

The 2020 range also includes an upgraded version of their popular half-size folding barbecue. ‘the new Festival SG80F is ideal for when customers begin to gather again in smaller groups, preferring outdoor areas whenever possible,’ adds Karen.

Call 01524 262900, email info@cindersbarbecues.co.uk, or visit www.cindersbarbecues.co.uk

Design and Refit Woodman Chairs

Woodman Chairs is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables.

The fact that we make gives us greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or

Issue 3

CLH Digital

41

seeking to create a unique range or theme, again in both oak and beech, raw or finished.

Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum!

If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs.

For further details call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk

The Chair Man at YOTFC

We Produce Solid Oak, Beech & Pine Chairs, Tables, Stools, Cabinets and Components YOTFC is a firmly established, highly experienced and respected manufacturer, importer and wholesalers of modern and classic furniture.

Our stylish ranges are as diverse as the materials we use.

We offer on site, comprehensive bespoke polishing and upholstery services.

The paints and fabrics we use reflect the choices made by your customer.YOTFC was founded in 1990 with the aim of supplying chairs and components to the Antique pine market and the contract leisure industry.

Responding to market demands the company continued

to source and supply an increasing number of high quality domestic and contract furniture products for users in demanding and diverse operations allied to the furniture industry.

We specialise in designing, sourcing marketing products from around the world at the most competitive prices and distributing in the most efficient manner to suit the needs of our client.

To this end we now offer one of the most comprehensive ranges of furniture available in the United Kingdom.

We have our own Assembly / Polishing / Upholstery facilities and we are confident that the services we offer are of the highest order and can only be of benefit to our growing client base.

Visit www.yotfc.co.uk for details.

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

Telephone: 01604 890956 Email: md@yotfc.co.uk or brd@yotfc.co.uk

Find the perfect fit for your budget from our extensive range of tables and chairs.

Prices on application.

Large selection of sizes and styles of tables and chairs.

• Bespoke fabrics and leathers • Bespoke polishing service • Ranges of pine and oak fixed top tables

Issue 3

CLH Digital

Design and Refit

40

Increase Awareness of Your Business With HFE Signs be a little goldmine!

The simple answer is awareness, I’m sure they do ok or they wouldn’t be there, but it was just by luck that we stopped, and we spent just over £50.

How many others drove past? How many more £50 could they have taken that day?

Awareness is a vital essential for any product or service if its going to a success – You might have the best Chef with the best menu and keen prices but no customers or you might have average pub grub slightly overpriced and be rushed off your feet.

The key to success is identifying you target market; do you have competition and what can you offer that they don’t? Once you’ve established your market how do you let them know.

I recently walked into a pub after my daughter’s gymnastics competition, the carpark was empty, it was 4:30pm on a Sunday. I popped my head in and asked ‘are you doing food’ – the lady on the bar pointed to the carvery, I called in the rest of the family and we had a super meal, absolutely what we needed after a busy day. Obviously, we’ll go back, and we’ve also told a few people.

So why was the carpark empty when the food was so good? The price was £8.95 for large and £6.95 for medium. There are a few pubs nearby but none of them have a carvery. I went away thinking that place should be full it has potential to

A simple Carvery Banner on the fence would make every passing car aware of what’s on offer.

Pubs, Hotels and Restaurants use Banners all the time for promoting offers and raising awareness.

HFE Signs have a wide range of pre-designed food banners just for this purpose. HFE Signs have Carvery Banners, Steak Night, Quiz Night, Grill Night and hundreds more – Even if you’re just looking for ideas you should check out their library!

HFE Signs have been designing and printing pub and food banners since 1996. A typical PVC Banner with eyelets 8ft x 3ft costs just £45+vat and if you order two, you get a 3rd FREE and also FREE UK Delivery! Check out HFE today at www.hfe-signs.co.uk

The Latest in Electric Boiler Innovation – The Fusion Comet 3-Phase Electric Boiler Available in 12kW, 14.4kW, 23kW and 39kW Outputs

The Fusion Comet Electric System Boiler is an intelligent solution and alternative for a wet central heating system in light commercial properties, hotels, guest houses and large properties with 3-phase electricity. Silent in operation with no requirement for any sort of flue, the Fusion Comet Electric Boiler can also be installed with an underfloor heating system. The Fusion Comet 3 Phase Electric Boiler is very easy to install with minimal upheaval.

With emphasis on safety, we have installed multiple fail-safes in the unit. With proven reliability of our products, we offer 2 year warranty

with the option of extended warranty which will extend the cover to up to 5 years from the date of purchase.

This boiler is not only powerful, it’s versatile. The Fusion Comet boiler can be supplied alone or with a choice of Heat Packs and Unvented Cylinders.

For larger output requirements, this Electric Boiler can be combined on a low loss header to increase the overall output which gives endless install solutions.

For further information or a free brochure contact 01698 820533 or visit www.electricheatingcompany.co.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” which is freestanding, set size units for you to mix and match to best fit your space. Made to the same high

standards as our premium range without setup costs, site visits and installation fees.

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

Design and Refit Café Culture - Pavement Profit The Contract Furniture Group Issue 3

restaurants and public houses.

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.

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,

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

CLH Digital

unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

Contract Furniture Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices.

We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk

ILF Chairs - Seating with Wider Appeal Crib 5 fire regulations.

The majority of our products are available in a choice of frames, colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery.

ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 30 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly, budgets!

We pride ourselves outstanding personal service with the motto ' No job is ever too big or too small – it’s customer satisfaction that counts'.

In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852

41

Delivery times are generally 4 weeks from order, but we can also offer a "fast track" service for certain products.

Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

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

Issue 3

CLH Digital

42

Design and Refit

Trent Furniture’s Italia Bistro Chair Offers Italian Style at a Competitive Price Bring a hint of Italian style and quality to your establishment with the Italia Bistro chair and tall stool from Trent Furniture. The classic ladder-back design and customisable seat makes this range a perfect fit for any commercial environment from bars and pubs to restaurants, bistros and cafes.

The frames are crafted from solid beechwood and are available in a timeless dark oak or walnut finish. Expertly manufactured, they are durable, sturdy and easy to care for – perfect for a busy contract environment.

fashion using materials from sustainable sources. Trent Furniture offers a huge choice of upholstery patterns and colours which are hard wearing, easy to clean and CRIB 5 fire retardant. As the Italia Bistro range is upholstered inhouse you can even send your own fabric to fit with your décor and branding.

The plush and comfortable seat pads are created in an eco-friendly

MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators,

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

The Italia Bistro Chair starts from just £29.90 and the Tall Italia Bistro Stool from £44.90 (plus VAT) See the Italia Bistro range and more great options at www.trentfurniture.co.uk or call us on 0116 2986 286 for more information.

banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on this page for further details.

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!

Visit www.squareoneinteriors.co.uk

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

Issue 3

CLH Digital

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, visit www.ccf-ltd.uk

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.

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

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

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past.

With clever planning, seating gen-

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

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

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

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

See the advert below for details.

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

43