Issue 33

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HMRC To Begin Fraud Checks on EOTHO Scheme

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HMRC is to begin compliance checks on a selection of 4000 hospitality and on trade businesses as it looks to recover “funds paid in error”, and has begun to write to selected Eat Out to Help Out (EOTHO) claimants to ask them to check their claims. The EOTHO scheme saw more than 84,000 food and drink establishments take part and offer a 50% discount on eligible purchases on Mondays, Tuesdays and Wednesdays during August 2020, and recorded an estimated 130,000 claims, totalling £522 million. The scheme was hailed as a success by many industry bodies and leading figures, and raised an estimated £250 million in taxes which went back to the Treasury

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and is credited with saving thousands of businesses and tens of thousands of jobs. HMRC worked quickly to set up a system to pay restaurants within five working days. Controls were built into the system to protect public money, which included limiting eligibility to food businesses registered with the relevant local authority by 7 July 2020. Now that the scheme is ended and data has been collected the HMRC are instigating post-payment cheques. Once businesses have received a letter claimants have 60 days to respond to the letter or the HMRC may start a formal compliance check. This could include having to pay statutory interest and penalties.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 33

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL What is missing? As editor I receive numerous press releases, and I seek out new stories to update our website www.catererlicensee.com every day, as well of our weekly digital issue and our monthly printed issue.

I am even more optimistic. I suspect the public, like they were in August, are “chomping at the bit” to get back to normality, and the most normal aspect of our life here in Britain is socialising, and the best places for people to socialise are pubs bars and restaurants!

However, it is increasingly difficult to find any good news that would restore confidence.

We here at CLH News have been advocating a second initiative. I was hoping that was going to be a “Eat Out to Help Out at Christmas” for the month of December, but that is highly unlikely now.

What is particularly alarming for me is the criticism the Eat Out to Help Out (EOTHO) scheme brought from some quarters.

However, there is no reason in January not to initiate one. There was, as reported last week, a vague hint, but if the Chancellor is to see the sector return he has to offer what I say in my opening line is missing; HOPE.

There was one release I simply didn’t bother to publish at first glance it looked very authoritative piece of work and came under the guise of an “official” study - but upon examination it was not peer reviewed or referenced in any way and was simply based on opinion and projection.

For goodness sake, issue a statement to say that when the pandemic subsides and “experts” are confident that the vaccine and social distancing has had a positive effect, that a new EOTHO scheme in the New Year, backed by the government, in consultation with industry bodies and frontline operators, will take place.

Let us be clear, the Eat Out to Help Out scheme was a phenomenal success; I was delighted to report every aspect of it. In a survey 60% of people said they would not have eaten out in August had it not been for the discount, which, as our front page story also reveals, increased schedule hours worked by staff in the hospitality sector by 7 million!

We could use part of January as a “belated festive celebration”, and put some festive fun back into the country even though it would be a couple of weeks later!

EDITOR

Peter Adams

Data from the Office for National Statistics revealed the economy surged by a record 15.5% between July and September thanks to the scheme.

Announce it now and give businesses that glimmer of hope and time to prepare!

I would again repeat the call for the government to create a Minister for Hospitality . There is a petition which you can sign and currently stands at 38,000, so please do add your voice to the petition https://petition.parliament.uk/ petitions/552201/signatures/thank-you

Now, due to present restrictions, the consumer spend this year is down by almost £200 billion and the biggest drop is foodservice and holidays, which can often go “hand-in-hand”. However, the article has, I am thrilled to say, some good news! Foodservice and holidays will bounce back in 2021 according to the Mintel survey. Foodservice will rise by £17.7 billion, and holidays by £19.2 billion, representing an increase in spending of just under £2,500 per household; however, this will still only represent a return to pre-pandemic levels.

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Some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us! Once again, we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. And to repeat what I said last week, a country without a vibrant hospitality sector really is a country without joy!

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

HMRC To Begin Fraud Checks on EOTHO Scheme Issue 33

CLH Digital

(...CONTINUED FROM FRONT COVER)

cies,

Some claimants may be asked to provide evidence of eligibility and their EOTHO calculations. This follows the similar approach the HMRC have taken to post-payment compliance for the Job Retention Scheme and the Self-Employment Income Support Scheme.

according to research from the Centre for Economics and Business Research (CEBR) the number of people eating in restaurants between Mondays and Wednesdays during the first 2 weeks of the scheme increased by 27%.

Earlier this month the HMRC visited addresses in London arresting 3 men in the London area on suspicion of cheating the public revenue and fraud by false representation relating to the Eat Out to Help Out scheme.

Further research by hospitality software provider Fourth revealed that the scheme increased schedule hours worked by hospitality staff from 12.9 million in July to 20.1 million in August. The scheme was so successful that several national operators as well as individual proprietor led businesses continued the scheme into September.

They have all been questioned and released pending further investigation. Kath Doyle, deputy director of the fraud investigation service at HMRC, said: "The vast majority of businesses will have used Eat Out to Help Out responsibly, but we will not hesitate to act where we suspect abuse of the scheme. "This is taxpayers' money and any claim that proves to be fraudulent limits our ability to support people and deprives public services of essential funding." The scheme has been widely acknowledged as one of the government’s most effective pandemic crisis poli-

The HMRC is now urging to review their records EOTHO claim, claims that and advise the HMRC of any errors, with proposals of repayment, known as ‘making a disclosure’. To complete the online disclosure form, go to www.gov.uk and search for ‘pay back Eat Out to Help Out payments’. The HMRC will they say advise how to pay what you owe. For more information about Eat Out to Help Out, go to www.gov.uk/hmrc/paybackeatout

One in Three Restaurants and Hotels Fear Permanent Closure Within the Next 3 Months

More than one in three restaurants and hotels fear they might have to shut for good within the next three months as the sector is badly hit by a second lockdown.

believes the industry won't begin to bounce back until spring 2021. Mr Ellis said: 'Sadly, the new regulations have once again decimated the UK's hospitality industry, which had just begun to dust itself down and assess the damage after the effects of the first UK lockdown.

The Office for National Statistics said 34 per cent of businesses in the accommodation and food services sector have 'little or no confidence' they will last beyond the end of January.

'At the moment, the trajectory to reopening and the long-term story is very unclear, as no one yet knows when they can return to work and what will happen pre and post-Christmas.'

Overall, one in seven (14%) British businesses fear the same fate, a survey carried out in the first two weeks of November showed. Only about one in five (21%) hospitality businesses said they are highly confident about their future, 36% said they are moderately confident, while 10% said they are not sure. The ONS said 13% of the businesses it surveyed said they had paused trading and did not intend to restart within the next two weeks at the time the form was filled out. The worst hit sector is hospitality, where just 63% of companies are currently trading. Other ONS statistics show the economy is still much slower than usual. For instance, it reported road traffic is around 22 percentage points lower than it was

The stark warning follows news yesterday (November 19) that 72% of hospitality and on trade sector businesses expect to become unviable and close in 2021.

in early February. Its figures show the total number of online job adverts increased slightly earlier this month, but are still only at 68% of the average from last year. Adrian Ellis, the manager of Manchester's five-star Lowry Hotel and the chair of the Manchester Hoteliers' Association (MHA), who

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A survey of members of three leading trade associations conducted by hospitality market research company CGA, shows thousands of hospitality and pub businesses need the Government to do more to support them. Overall, one in seven (14 per cent) British businesses fear they won't last either, a survey carried out in the first two weeks of November shows.

What’s the Best Way to ‘Re-Onboard’ Furloughed Staff? 4

CLH Digital

Issue 33

By Paul Sleath, CEO at PEO Worldwide (https://peoworldwide.com/) Since lockdown was announced in March and the pandemic began to cripple the global economy, UK businesses across many different industries have taken advantage of the Government’s furlough scheme to drastically cut costs and prevent making mass redundancies.

DECIDE WHO TO BRING BACK There’s no prescribed way to bring employees back to work, but it’s advisable to give reasonable written notice of at least 48 hours. Remember, some staff members may not be able to use their usual childcare solutions so will have to arrange this. Realistically, many companies who shut down entirely also won’t be at full operations as soon as they reopen. In these circumstances, you’ll have some difficult decisions to make about who to bring back first. During this process, you should set out clear criteria for recalling staff. Will the decision be based merely on business need, or will you consider individual circumstances? It’s important to be fair and inclusive when making your decision and to document your reasons (such as seniority or operational needs) to mitigate the risk of potential discrimination claims. Bringing some staff back to work part-time may also be a more suitable option for your business and workers — especially if employees are struggling to arrange childcare. As of July, part-time work was allowed as part of the furlough scheme, meaning workers will receive their usual salary on the days they do work and 80% of this amount on non-working days. So, once you’ve decided who to bring back, what’s the best approach to handling the re-onboarding process?

MAKE THEM FEEL WELCOME Start with an offer letter which states all the information they need to know. The employee needs to know what’s changed (if anything) when it comes to their position, salary and benefits. For example, have wages been reduced across the board? How does being on furlough affect their sick leave or annual holiday entitlement? You should also provide details about how you will be ensuring workplace safety and staff wellbeing.

As an employer, you also need to understand that transitioning back to work after an extended period can come as a shock (particularly under these circumstances), so it’s essential to allow a degree of flexibility.

CREATE A SUPPORTIVE AND CARING ENVIRONMENT Employees should feel they are returning to a supportive and caring environment. However, it’s also vital to recognise that the pandemic may have had an unequal impact on your workforce. Some people will have been furloughed (potentially with full pay) while others might have had increased workloads to make up for staff shortages. These discrepancies could result in some negative feelings creeping into employee relations, so it’s important to nip any potential conflict in the bud. As an employer, you should look for opportunities to reintegrate employees into the team. For example, you could organise weekly informal team catchups, team-building exercises over a video call or virtual quiz nights. You should also encourage all managers to have one-to-one meetings with every employee upon their return (even if it’s done digitally).

GET THEM BACK UP TO SPEED While on furlough, employees may have missed out on crucial training, so it’s important to get them back up to speed. Make sure you provide them with the tools and time they need to complete their training (this may have to be done online if they’re still working from home). If remote working isn’t possible in your industry, it’s your responsibility as the employer to create a safe work environment and promote social distancing. Re-onboarding should also include efforts to educate staff in the various guidelines available.

PROVIDE SUPPORT AND REASSURANCE This is a time of high anxiety, which has been hard on everyone’s mental wellbeing. Add to that the stress and uncertainty of being placed on furlough, and there’s a chance your returning workers will have some extremely complicated feelings. So, it’s essential to be aware of this and do what you can to reassure and support them. You should offer frequent and transparent communication about the state of the business and recovery plans, as well as an open-door policy so that employees can reach out privately with any questions or concerns. Knowing they are valued and supported by you will be pivotal to their wellbeing.

The Black Pig, Staple Opens Pub Shop During Lockdown The Black Pig, Staple in Kent continues to serve the local community in the face of a second lockdown by adapting to provide takeaway food as well as a pub shop. With a high percentage of elderly people in Staple, the pub shop provides a lifeline to essentials and community support.

sausage and mash. The Sunday roast menu offers a selection of meats that are served with all the trimmings.

The pub shop is open from Tuesdays to Sundays 9am until 5pm. The shop sells all essentials such as bread, eggs and milk as well as meat, fruit and veg and other food items all sourced from suppliers within the local area.

Publican Billy Morgan said of the pub shop, “We want to still keep our doors open in some way so we can continue to support our local community. We really appreciate all the support from our locals, as always they’ve been there for us when we can’t be open in the way we would like. We’re a real community hub so it’s a great way for us to still see and interact with our customers as well as providing essentials, especially to people that may struggle to get them otherwise.

Food and drink takeaways are running Wednesdays to Saturdays 5pm until 8pm and on Sundays 12pm until 4pm. Food can be ordered through the pub’s Facebook page or by calling the pub directly, before 5pm on the day. The menu has options for starters, mains and desserts to choose from as well as a selection of pizzas. The mains include pub

“We had a great response to the takeaways last lockdown and some really lovely feedback. They were really popular, so it was a no brainer to continue for this lockdown. It’s devastating not having anyone sitting in the pub again, but we can’t wait to see everyone back in December. I am determined we will not only survive this lockdown but thrive.”

classics such as: fish and chips, steak and ale pie, steak and chips and

Demand For Delivery Set To Surge Over Christmas, Especially If Venues Are Forced To Close

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A snap poll, carried out last week by the research consultancy, found that 24% of respondents would consider purchasing a takeaway from their local pub or restaurant over the upcoming Christmas period. This figure rose to an impressive 36% if their local hospitality venues were forced to close.

Other ‘celebrate at home’ kits proved popular with 25% saying they’d consider purchasing a ‘New Year’s Eve ‘celebrate at home kit’ from a local pub/restaurant eg alcohol and snacks. 20% said they’d be interested even if venues are open.

Katy Moses, MD, KAM Media: “Our clients are trying their best to plan for different scenarios, so we were keen to find out what customers are thinking right now. Obviously, things can change and lockdown measures are unpredictable but the results are very positive showing that a significant proportion of consumers are very likely to support the hospitality industry this Christmas even if venues are forced to close.”

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if they were closed on Christmas day. 17% were open to the idea even if venues are open. This was particularly popular with GenZ and younger Millennials (26%.)

25% said they’d consider a take-away Christmas dinner on Christmas day specifically if venues are forced to close (24% if they are open.)

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Pubs and restaurants who offer a take-away or delivery service can expect a surge in demand over the festive period, especially if they are forced to close according to KAM Media.

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The poll also showed that there continues to be an opportunity for venues to maximise different day parts, even during the festive period. 22% said they’d consider visiting a pub or restaurant for breakfast or brunch on Christmas day. 24% said they’d consider celebrating New Year’s Eve earlier in the day this year, by visiting a pub or restaurant for lunch instead of dinner. Gift vouchers also attracted a significant amount interest: 26% would consider buying a gift voucher for a pub/restaurant if venues aren’t open- and 22% would if they are.

The snap poll by KAM measured the interest of consumers across a number of potential scenarios over the Christmas period, such as mix at home cocktails and take-away kegs of beer.

“In my mind, this area of income is totally underused by the industry and now, more than ever deserves focus. Any operators out there who don’t do gift vouchering right now- or don’t do it very well- should act now to capitalise on this consumer-led trend” comments Moses.

20% of respondents said they would consider purchasing a “ready-to-cook Christmas meal kit’ from their local pub/restaurant

Readers can access the full results here: https://kammedia.co.uk/christmas-2020-in-hospitality/

Calls to Scrap Curfew As ANOTH E R Majority of Pub-Goers Feel LOCK D O W N! Safe in Hospitality Venues Issue 33

as part of its 5 tier system. The consumer group now wants the UK Government to adapt the tier system in England to allow all pubs to open on the 3rd December – regardless of whether they serve food or not – so that consumers can enjoy the personal wellbeing benefits of pub-going over the Christmas season. CAMRA’s National Chairman Nik Antona said:

CAMRA, the Campaign for Real Ale, has called on governments to adapt the tier systems to let all pubs trade in December, after new YouGov research finds that the majority of pub-goers believe that pubs and other hospitality venues offer a COVID-secure environment. The survey, conducted on the behalf of CAMRA, found that 82% of GB adults who have been to the pub at least once in the last 6 months felt hospitality businesses were COVID-secure environments, reflecting the huge investment many pubs have made to reopen during the pandemic. Many pubs have invested thousands to utilise new technologies to introduce track and trace, table service, flexi glass screening, new sanitation stations and deep cleans. CAMRA has consistently called on government to offer evidence into virus transmissions within the pub setting and is asking ministers to publish the evidence on which decisions are being taken about what the tier system in England will look like after lockdown ends on 2nd December. The Campaign has also called on the Scottish Government to re-examine strict restrictions on pubs

“Businesses should be allowed to open based on whether they can provide a COVID-secure environment – not based on whether they serve food. Publicans have invested thousands to keep their customers safe this year and comply with additional regulations and track and trace requirements, and this research shows that customers recognise this too.

“The Government also need to properly review curfew, which SAGE scientists advise has a marginal effect on suppressing the virus and there are concerns that it leads to mingling in non-COVID-safe environments, such as people’s homes. With no evidence to suggest that curfews work, we believe the initiative should be scrapped – especially from the lower Tier levels when lockdown ends.“ “For a long time, CAMRA has championed community pubs as the home of responsible drinking. This Christmas, we believe pubs should be the COVIDsafe home to enjoy a pint.”

At the beginning of the pandemic the vast majority of insurers who provided disease and non-damage extensions to their business interruption wordings denied claims submitted in relation to COVID-19 under these extensions. However, following expedited proceedings brought by the FCA under the Test Case regime to the High Court, the court rejected the causation arguments raised jointly by insurers and found largely in favour of policyholders in relation to the sample wordings it considered.

The issue will have had implications for 370,000 – mostly small – businesses, and involves potential payouts of £1.2bn. High Court judges earlier found mostly in favour of insurers having to pay out to policyholders regarding a selection of policy types. Some of these decisions are now being appealed against at the Supreme Court. Andrew Lund-Yates, who runs The Old New Inn in Cheltenham said: ‘The insurers really don’t seem to know the problems they’ve caused. ‘My elderly father tried to send me his life’s savings to help the business get through the pandemic, but the payment was intercepted by a fraudster and now it’s all gone. ‘None of this would ever have happened if insurers had just paid out.’

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Michael Kill chief executive officer of the Night Time Industries Association (NTIA) said : “the nighttime economy and hospitality sector has been decimated by the impact of Covid 19, not least by the behaviour of insurance companies and their management of business interruption claims since the closure of many businesses due to the pandemic. We are now at the final hurdle with the FCA supreme court appeal hearing this week and can feel an immense amount of frustration and anger from businesses at the insurance companies that have utilized this process, although expediated to elongate the potential outcome.”

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“We are particularly concerned that wet-led pubs have been hit by forced closure in Tier 3 areas even before lockdown and have been left out from the VAT reductions that only apply to food and non-alcoholic drinks, despite needing support just as much as other hospitality venues. It’s vital that they are given the chance to trade after lockdown ends.

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New Analysis Reveals the Gender Disparity for Business Owners in The Hospitality Sector 6

CLH Digital

Issue 33

In both groups, more than half of these businesses were formed in the last 12 months, with 47,936 formed with male-only and 16,588 businesses with female-only directors, showing that, despite lockdown, those with an entrepreneurial spirit are still pushing on with hospitality-based business plans.

Equal Pay Day 2020 – the day in the year when women effectively, on average, stop earning relative to men – falls today, on Friday 20th November. Sarah Young, VP of Member Engagement at Tide, commented that “Equal Pay Day highlights pay discrimination, which is one of the contributing factors encouraging many women to take the plunge and start a business of their own”.

Sarah Young continued, mentioning that “Tide is committed to supporting business owners from a diverse range of backgrounds, so we hope this advice gives prospective businesswomen the inspiration and encouragement to start their own ventures. By the end of 2022 we will help at least 50,000 women and 20,000 people from BAME backgrounds get started on their entrepreneurial journey. With Tide, business owners can register a limited company and open a business account, all in one go, for free. It takes minutes to apply, and you can have your certificate of incorporation within hours*. We even pay the £12 incorporation fee on your behalf”.

To discover the industry hotspots specifically for female-owned businesses, Tide collaborated with DueDil to analyse directors’ data for businesses formed in the last 5 years. By comparing those with male-only directors, female-only directors, and mixed-directors, the research uncovered that, across the majority of industries, new companies (<5 years) with male-only directors far outweigh those with mixed genders or female-only directors. Justin Fitzpatrick, co-founder and CEO at DueDil, added that “last year’s Rose Report highlighted that if women started and scaled businesses at the same rate as men it would add £250m to the UK economy. With male businesses outnumbering female businesses by a factor of roughly 3 to 1, there’s still a long way to go. Equal Pay Day is an important effort to correct a clear injustice that drags on our economy and impacts everyone, not just women”. The ‘food and beverage service activities’ hospitality SIC codes (the current Standard Industrial Classification used in classifying business

establishments and other statistical units by the type of economic activity in which they are engaged) featured in the top 20 for businesses that were formed in the last 5 years, whether they had male-only directors (6th) or female-only directors (5th). However, when it came to raw numbers, there were more than three times as many businesses with male-only directors (76,863) than for businesses with female-only directors (25,114).

Justin Fitzpatrick added that “we’re proud to be partnering with Tide to make the account opening process as seamless as possible and support more underrepresented entrepreneurs to realize their dreams”. To find out how to register a new limited company, visit: https://www.tide.co/company-registration/ To read the full study, visit: https://www.tide.co/blog/tideupdate/equal-pay-day/

SIBA Business Awards 2021 to Highlight Brewers and Suppliers that ‘Adapt and Overcome’ Pressures of COVID SIBA BUSINESS AWARDS 2021 Award Categories

The SIBA Business Awards 2021 is to include two new categories for the extraordinary resilience shown by the beer and brewing industry in the face of Covid lockdown and social distancing measures. The new categories for Covid Brewery Initiative and Covid Supplier Initiative seek to highlight those businesses making the best of a very tough situation for independent breweries, pubs, bars and bottle shops, and the communities they support. The SIBA Business Awards seek to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more eco-friendly, innovative or successful, as well as naming the UK’s best bars, restaurants and retailers of craft beer from independent breweries. The award for UK’s Best Independent Craft Beer Taproom will also return in 2021 following its introduction last year. “2020 has been an incredibly tough year for independent breweries but what has been hugely impressive has been the ability of businesses to adapt and overcome the pressures of Covid, and the many obstacles that have been thrown at them. We are acknowledging this changing environment with the introduction of two new categories specifically relating to Coronavirus, but I equally look forward to seeing the entries across our other categories as lots of amazing work has flown under

the radar this year. The independent brewing industry may be under attack on many fronts, but so many breweries are proving they can meet any challenge put in their way, and these awards seek to highlight and reward those businesses.” Neil Walker, SIBA Business Awards Chair of Judges. The SIBA Business Awards are unique in being both free to enter and judged by a panel of independent beer industry experts, managed by not-for-profit trade association the Society of Independent Brewers. The craft beer retailing, restaurant and bar categories highlight the fantastic work being done to promote British independent craft beer, and are open for entry by businesses across the UK.

• • • • • • • • • • • • • • • •

Covid Brewery Initiative Award Covid Supplier Initiative Award Marketing Implementation Green Business Best Individual Design Best Concept Design Business Innovation Commercial Achievement UK’s Best Independent Craft Beer Retailer – Multiple UK’s Best Independent Craft Beer Retailer – Single UK’s Best Independent Craft Beer Restaurant UK’s Best Independent Craft Brewery Taproom UK’s Best Independent Craft Beer Bar or Pub – City UK’s Best Independent Craft Beer Bar or Pub – Rural Supplier Associate of the year (Brewer nominated) SIBA Brewery Business of the Year (Judge awarded)

To enter the awards or view the full category criteria visit www.siba.co.uk/business-awards

Budweiser Brewing Group UK&I Launches Save Pub Life 2.0 to Support the On-Trade During Second Lockdown Budweiser Brewing Group UK&I, relaunches its gift card scheme Save Pub Life to help communities support their local pub this Christmas. The platform provides a simple way for people to do their Christmas shopping with local businesses, enabling pubgoers to buy a gift card for a friend or loved one for their favourite local pub. Budweiser Brewing Group will send the initial purchaser a gift card of equal value, to encourage people to come together when pubs reopen and share a beer. The pubs will receive the value of both gift cards now, when they need it most. On 5 November, all pubs and bars operating in England closed their doors as part of the second lockdown. After one of the toughest years in memory for the On-Trade, the new measures have come as a further blow to the industry and once again put some venues at risk of permanent closure. When the On-Trade initially shut in March, Budweiser Brewing Group launched Save Pub Life to offer a lifeline for consumers to support their

locals. Pubgoers were able to buy gift cards to spend at participating venues when they reopened in July. Budweiser Brewing Group matched the value of the gift cards and, crucially, funnelled the money to all participating businesses during this initial lockdown – a time when they needed it most. More than 1,500 pubs signed up to the scheme, 17,000 gift cards were bought and over £1 million was donated in financial support in just over two months. In what is usually their busiest time of year, Britain’s pubs have had to close their doors as part of local and nationwide lockdowns. Save Pub Life will not only help bring financial support to pubs and bars whilst they remain closed but will enable people to support local businesses and to come together this festive season. To help businesses communicate with their supporters and drive gift card sales, Budweiser Brewing Group will again be providing marketing materials and social media templates. And for those venues that are not yet signed up, the website will have an option allowing new registrations. Christmas is usually a time full of holiday parties and celebrations, so

Budweiser Brewing Group will also be promoting its range of no and low alcohol beers, including new Budweiser Zero and Stella Artois Alcohol-Free to encourage responsible drinking and moderation across the festive period. Each Save Pub Life gift card will include a tip on how to drink smart this Christmas. Paula Lindenberg, President of Budweiser Brewing Group says: “It’s undoubtedly been a tough year for everyone and the latest round of pub closures has added to the difficulties our hospitality sector faces. Now that we find ourselves in a second lockdown, we want to encourage people to again support their local pubs, which are vital to our communities. Our mission at Budweiser Brewing Group is to ‘bring people together for a better world.’ What better way to tell your loved ones that you miss them, than with a gift card to meet them and share a beer as soon as we are able?” Lee Kelly, Director at Upton Tavern in Widnes, Liverpool says: “It was a blow to have to shut again only four months after reopening following the first lockdown. It’s great to see Budweiser Brewing Group reinvigorating Save Pub Life and the chance for our regulars to lend us a helping hand. We hope to see them and their friends who have received a gift voucher sharing a beer as soon as it is safe to do so.”

Issue 33

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Businesses In England To Receive £2.2bn To Manage National Restrictions Small businesses in England will receive a significant £2.2 billion from the government to help them through the current period of national restrictions. Businesses will benefit from 2 grant schemes: one for businesses that have had to close, and another scheme for further business support as a result of the coronavirus pandemic, helping support people’s jobs and livelihoods and protect communities. Money is being transferred to councils in England today (13 November) and businesses can expect to receive money covering the 4-week period of national restrictions in the coming days and should check their council’s website for details. Business Secretary Alok Sharma said:

The Additional Restrictions Grant, provided by councils on a discretionary basis. Local authorities will receive a sum of money equivalent to £20 per head of their local population to distribute to businesses which have been severely impacted by restrictions. For example, a council covering an area with a population of 100,000 would receive £2 million for this purpose. Those likely to be in receipt of these grants include large employers with significant fixed costs such as seaside attractions or local manufacturers, as well as sole traders, tour operators and market traders who do not have a rateable value. This includes businesses like pubs not serving substantial meals, betting shops, arcades and soft play centres in areas like Liverpool, Greater Manchester and South Yorkshire. Some places such as South Yorkshire and Liverpool City Region negotiated their support under this scheme prior to the national lockdown.

We know that this is a really tough time for businesses across the country, which is why we are continuing to deliver a wide-ranging package of urgent support.

In total, £2.2 billion will be given to businesses across England to support jobs, livelihoods and local communities.

This much-needed cash will help to sustain businesses, protect jobs and keep communities ticking as we continue to tackle the virus in the coming weeks.

Businesses are urged to engage with their local authority and ensure that council officials have contact and payment information for them. They risk not receiving this vital support if they do not.

Minister for High Streets Kelly Tolhurst MP said: This funding will help to protect jobs and give businesses on the high street added security at this time. The ban on commercial evictions until the end of the year provides landlords and tenants with an opportunity to reach an agreement which can help businesses to continue operating. The grant schemes are: The Local Restrictions Support Grants, for businesses which have had to close or have been severely impacted by local restrictions (hospitality, leisure and non-essential retail sectors): • business owners will receive £1,334 per 4 weeks if they have a rateable value below £15,000 • they will receive £2,000 per 4 weeks if they have a rateable value between £15,000 and £51,000 • they will receive £3,000 per 4 weeks if they have a rateable value above £51,000

The 2 new grants schemes are designed to support jobs and livelihoods. As well as the grants, the government has also announced: • • • • • • • •

an extension to the furlough scheme until March – with government covering 80% of wages more generous support to the self-employed – equivalent to the generosity of the furlough scheme an extension to the existing government-backed loan schemes an extension to the mortgage payment holiday for homeowners reduced VAT for hospitality, accommodation and attractions until the end of March 2021 business rates relief for hospitality, retail, leisure and nurseries until the end of March 2021 the £1.57 billion Culture Recovery Fund extended support to prevent business evictions until the end of the year

Pub Opens Village Shop In Record Time To Help Local Community Enterprising husband and wife team Emma and John Hitchins have created a village store in only two weeks, opening in time for England’s second national lockdown. The shop opened with the support of Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services. The publicans who took over The Bell Inn, in Leigh-on-Mendip, Somerset, in September soon realised the village, that has around 500 houses and limited public transport, was in need of a shop as the nearest was at least two miles away. The Bell Inn opened the store with the help of a £3,000 grant from the Pub is the Hub Community Services Fund. The grant enabled a laundry room to be transformed into this essential amenity. And with publican John’s carpentry skills the store was created in record time. The shop sells a range of essentials including fresh milk from a local farmer, fruit and vegetables, bread, meat, cereals, eggs and drinks. Lockdown has prompted the publicans to increase the range of products to include items such

as nappies, shampoo and conditioner. Emma Hitchins, who has more than 20 years experience in the pub industry, said: “I have been aware of Pub is The Hub and its great work for a number of years. We could see that the village really needed this service, especially as we are again in lockdown. “When we took over the pub I asked local residents if they wanted a shop and the response was overwhelmingly positive. “There is limited local transport in the area and we have a number of older people as well as families living here that needed a shop closer to home.” Regional advisor for Pub is The Hub Reg Clarke said: “This must be the quickest ever creation of a village store at a pub. “The pure hard work and determination of Emma and John to get this store open in time for the latest national lockdown has provided a fantastic new service for the village.”

Visible and Enhanced Sanitisation Measures are Required if the Hospitality Industry is to Survive 8

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Issue 33

By Terri-Ann Boyle, Director of MYDIS (www.mydis.com) BEST PRACTICE FOR HOSPITALITY BUSINESSES If hospitality premises can introduce robust sanitisation solutions to ensure COVID-secure environments, the government might be discouraged from implementing stricter measures on the sector or perhaps reduce some of the existing restrictions. Hospitality premises must work alongside a trusted hygiene provider that delivers effective solutions using proven products. This will be central to instilling customer confidence and creating a safe working environment for employees. Consumers must be constantly reassured their health and safety is a priority. Combatting the ‘Fear of Going Out’ is as critical to the livelihood of hospitality businesses as the sanitisation measures themselves.

The hospitality sector has been crippled by the pandemic, but the key to the industry’s resilience is a hygiene rating system to improve COVID security. Food, personal and environmental hygiene has always been of tantamount importance to the hospitality sector, but it has now become the lifeline of the industry.

There are sophisticated products available to support venues on their journey to creating a COVID-secure environment. MYDIS Portals utilise face recognition and mask identification technology to ensure anyone entering the premises is wearing a face covering, in addition to temperature gauges – a key functionality in helping prevent individuals who have contracted the virus from entering. Users walk through these booths and their outer layers are covered in a fine mist of vaporised disinfectant before entering the building. Hand-held fogging machines are also an effective solution for disinfecting high-use areas inside the venue. A standardised hygiene rating system could also be a useful tool to guide businesses in implementing a robust suite of sanitisation and disinfection measures, while helping consumers understand the compliance of the venue before visiting. Measuring businesses against a shared frame-

Plans Submitted for Trefresa Farm Redevelopment A planning application has been submitted to Cornwall Council to redevelop Trefresa Farm, close to Rock in north Cornwall.

“We were delighted to see so many members of the local community join us at the farm in September at our public consultation event,” said Will.

Although it may sound counterintuitive, particularly for luxury hospitality, businesses should make the invisible visible. Highlighting new sanitising measures of the premises is necessary to demonstrate the wellbeing of guests is the top priority. Clear signposting of hand sanitiser dispensers, labelling of one-way systems and staff observing strictly adherence to the guidelines are effective ways to underline that hospitality businesses are COVID safe. Catering to a diverse client base and their sanitisation needs should also be a priority for hospitality businesses. Providing hypoallergenic and alcohol-free hand sanitisers is a holistic way to guarantee hygienic practices amongst guests with sensitive skin. The hospitality industry must demonstrate a deliberate commitment to visible and improved hygiene standards. Making use of sanitisation and disinfection expertise to win back consumer – and government – trust could ultimately ensure the continued viability of the industry. farm, which was a shared space used by multiple tenants. Considered archetypically Cornish, the townplace would have been a shared central area around which a hamlet of dispersed farm cottages cluster, and used as a community gathering place.

Trefresa Farm, which is within walking distance of Rock, will also include restaurants with all-day dining options, leisure and spa facilities, co-working space, and a micro-distillery.

“We had some great feedback, and in the weeks since have been finalising our planning application, and ensuring the points raised by the community are addressed.”

The proposals also ensure ongoing investment in the land, which will secure the long-term success of the existing agricultural enterprise. Significant work is already underway to implement a management plan for the farm to improve the quality of the land, both in terms of its biodiversity and environmental value.

The Trefresa Farm project is set to create 85 direct local jobs, following a period of delicate and sensitive development.

The final development will comprise 24 hotel rooms, and additional guest accommodation across 22 lodges and two treehouses, discreetly integrated into areas of woodland. The site will be predominantly carfree, with access to the lodges provided via raised walkways - minimising the environmental impact.

And of course, the government guidelines should be at the heart of all cleanliness practices for any hospitality business. Staff should sanitise their hands frequently, face masks should be worn indoors, and people should stay at least two metres apart, or one metre with a face covering.

“Over time and with single ownership, the townplace and access routes through the farm were lost to make way for industrial farm buildings. Our development proposal seeks to reinstate this idea of the townplace, and create a valuable amenity for the north Cornwall community.”

Owner Will Herrmann is working to bring the 114 acre farm back to life as a community hub, boutique hotel, spa, restaurant, and micro-distillery, alongside the existing agricultural business.

Local suppliers and contractors will be appointed, using traditional Cornish materials and craftsmanship. Many of the existing buildings, including the Grade II listed farmhouse, will be carefully restored.

work allows for comparative reporting and facilitates consistent monitoring of key protocols. A high ‘COVID-secure’ rating would permit the most responsible businesses to stay open, rather than the blanket approach to restrictions promoted by the government so far.

Vibrant biodiversity is being promoted through the preservation and creation of habitats, including the restoration of hedgerows and banks, and planting new trees and meadows. Overall, the development proposals will result in a biodiversity net gain in excess of 15%. Will continued: “Our research on the history of Trefresa Farm revealed there was a once a townplace located at the heart of the

If the planning is approved, work will begin in 2021, with plans to open in early 2023. Trefresa Farm will become home to Porthilly Spirit Distillery, a microdistillery which launched its first products earlier this year. The farm also hosts seasonal events throughout the year, including next month’s Christmas at the Farm, and the Porthilly Spirit Festival in May. For more information, visit www.trefresafarm.com.

#Savenightclubs Campaign Demand Government Action or permanently lose the UK’s nightclub industry and the vast economic contribution it makes to the UK. The letter reads: Dear Prime Minister, We are writing to you as a group of over one hundred nightclub owners, managers and workers whose businesses have now been closed for exactly 8 months this Friday. We urge the government to act now or permanently lose the country’s nightclub industry and the enormous economic contribution it makes to the UK.

The #SaveNightclubs campaign have shared an open letter sent to UK Prime Minister Boris Johnson urging him and the government to take action and help save the belegured nightclub industry during the coronavirus pandemic. The appeal comes as the sector continues to suffer in the wake of the pandemic, with an overwhelming majority of the UK’s nightclubs having been unable to reopen since the virus outbreak closed all venues back in March. An open letter that was sent to Johnson last week, which was organised by the #SaveNightclubs campaign and supported by a number of night-time venues across the country, urges the government to act now

We are writing this letter on behalf of the nightclub industry, a sector who employs circa 45,000 people – 72% of whom are under 25 years old. We are a proud part of British culture and crucial to the UK economy, generating £3bn a year in income. The nightclub industry proudly employs a huge spectrum of job roles including bartenders, DJs, performers, security, cleaners and more. Behind these stats are thousands of individual stories of hardship from people who feel like they have been forgotten. Over the last 8 months, the industry has faced Lockdown 1, household and tiered restrictions and an impossible curfew of 10pm. Now, in the midst of a second national lockdown and the announcement of the furlough scheme extension until March 2021, this is likely to result in our venues closing for an entire year. Unlike hospitality and gyms who were able to trade over the summer months, we have not been able to open at all resulting in zero revenue since March. Venues are facing mounting rent bills, ongoing running costs and the prospect of business rates in April 2021. We urge the government to prevent a devastat-

ing tsunami of job losses, a wipeout of future economic contributions and further ruin to towns and cities across the UK which are already on their knees. So far: Despite the government’s on-going support to sectors such as hospitality and gyms – nightclubs are the forgotten industry. Over 70% of people working in nightclubs are self employed and therefore were not eligible for the furlough scheme. No alternative financial support package has been proposed for the nightclub industry. Stats: Last month, #SaveNightclubs carried out a survey revealing that four in five nightclubs (81%) will be shut by Christmas unless the government urgently intervenes. The #SaveNightclubs campaign calls on the government to: Provide a financial survival package beyond the Recovery Fund, helping the sector weather COVID’s impact and assist in future reopening Introduce protection from eviction for nightclubs during and immediately after the crisis Extend business rate relief to April 2022, enabling nightclubs to get back on their feet in 2021 Thank you in advance for taking the time to read this letter. Respectfully yours, Vincenzo Sibilia and Asher Grant of #SaveNightclubs campaign

UKHospitality Calls For Clarity On Reopening Date As November Restrictions Costs Sector £500m Issue 33

The government has been warned that it is “imperative “that the current lockdown operating in England is time-limited to give businesses the opportunity to reopen for the vital festive period. In a call for stability within the sector, UKHospitality chief executive Kate Nicholls, speaking before a government select committee this morning (November 17) said that the government urgently needs to clarify whether hospitality will reopen on 2 December as the sector is currently “depleting cash reserves, burning through cash at a terrific rate. We estimate the sector is spending £500 million in November just to remain closed”

was lifted at the beginning of July Ms Nicholls explained that whilst hospitality businesses were able to reopen they never really came out of restrictions due to the ongoing need to social distancing and limits on group sizes, as a result restaurants and pubs never got above breakeven levels of takings before national restrictions, the rule of 6 and the 10 PM curfew came into force.

Ms Nicholls said the lockdown in England had seen hospitality go from a ‘precarious position’ at the end of September back into ‘intensive care’. “Businesses are in a far less resilient place than they were in the first lockdown” she said.

She added that “at the end of 2019 hospitality was the 3rd largest employer in the UK with a workforce of 3.2 million people and an annual turnover of 130 billion. We were forecast to grow 5% year-on-year and generate one in 6 net new jobs. But at the end of the 3rd quarter of 2020 before the impact of the new lockdown is taken into account we have lost 660,000 jobs, turnover had fallen by 40% to just £80 billion and we have lost all of our foreign export earnings in terms of international tourism.

When examining the levels of trade for the sector since the lockdown

Also addressing the committee Ralph Findlay, CEO of the Marston’s,

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the brewery which operates 1,300 pubs in England, lamented a lack of communication from the government, and urged it to not make the same mistakes in the run-up to the lockdown’s end. “I don’t know what restrictions at this point I’ll be working to. “We need at least a week in order to plan what tier we are going into.”

Helen Dickinson, chief executive of the British Retail Consortium, said the social and economic impact of the latest England lockdown has been “severe” and that many firms face going bust. “The most important thing is that we have real clarity that that reopening goes ahead as planned,” she said. So far this year, she said 13,800 stores have had to close and that number will rise sharply if businesses can’t open for Christmas, not least because the online and logistics capacity of most retailers is “close to capacity.”

Craft Union Pub Company Launches Tears For Tiers Campaign in Partnership with Only A Pavement Away Pub Company Craft Union has launched Tears for Tiers – a campaign helping local communities throughout the ever-changing COVID-19 restrictions.

“Although we cannot trade as normal, our pubs have continued to be community hubs, and our local heroes are as always, there to support those people who need them most. Tears for Tiers is just one of the many initiatives that our operators are undertaking to help their community.

Over the next few months, volunteers from across the Craft Union community, dubbed the CraftySqaud, will take part in Tears for Tiers. They will help organise local food banks to feed the hungry, help hospitality homeless and start toy appeals to ensure every local child wakes up on Christmas morning to a present.

“As no one really knows what 2021 will look like in the new COVID-19 world, it is important that we continue to work together and help others in any way we can, continuing to keep spirits high.”

The Tears for Tiers team will work in partnership with hospitality charity partner Only A Pavement Away, supporting them by also raising funds for the charity. Frazer Grimbleby, Operations Director for Craft Union said: “As we continue to navigate our way through the pandemic, it is becoming more apparent that our operators want to do as much as they can to help and be there to support their local communities.

Greg Mangham, Founder and Chief Executive of Only A Pavement Away, added: “We are thrilled to be working with Craft Union. Their community-led ethos is inspiring and their CraftySquad is incredible. The hard work and charitable support they give is fantastic and I know they will make this a success.” Only A Pavement Away has launched a new Covid Resource Hub, an online platform which links organisations, charities and provides government guidance which can help those affected through losing their jobs. The contents include advice and links covering the following: • • • •

Available benefits including access to Universal Credit and possible financial support from the Government Homeless, rough sleeping and eviction Mental and physical health Career and CV advice

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Issue 33

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UK Consumer Spending to Fall by Nearly £200bn in 2020 Total UK consumer spending is expected to fall by a staggering £183.6 billion (14.9%) this year due to the COVID-19-induced lock downs, according to new research from Mintel's flagship British Lifestyles report*. This equates to a drop in spending of around £6,600 per household - with the biggest decreases occurring in the transport, foodservice, and holiday industries. Consumer spending in these three categories will fall by an astonishing £140.1 billion in total, or just over £5,000 per household - representing around 77% of the overall decline in consumer spending this year.

TOP 3 CATEGORIES WHERE CONSUMER SPENDING IS EXPECTED TO FALL IN 2020 Category

Total fall in consumer spending £

Transport Foodservice Holidays

55.1 billion 44.3 billion 40.7 billion

Total fall in consumer spending per household £ 1,982 1,593 1,462

% change 2019 versus 2020

10-year record high in at-home alcohol sales growth expected this year

-29.6% -57.8% -70.3%

Jack Duckett, Mintel Associate Director of Consumer Lifestyles Research, said:

But it seems there is light at the end of the tunnel for these three categories as they are expected to bounce back the strongest in 2021: spending on transport will increase by £32.3 billion compared to 2020, foodservice will rise by £17.7 billion, and holidays by £19.2 billion. This represents an increase in spending of just under £2,500 per household; however, this will still only represent a return to pre-pandemic levels. 2020's top sectors for increased consumer spend: food and drink consumed at home clear winners Source: Mintel Reports UK, British Lifestyles 2020 Meanwhile, the three sectors that will experience the biggest increase in consumer spending this year - totaling £11.2 billion, or just over £400 perSource: - areReports food, alcoholic, and Lifestyles non-alcoholic drinks purchased ! household Mintel UK, British 2020 at 'retail channels' (eg supermarkets) and consumed at home.

TOP 3 CATEGORIES WHERE CONSUMER SPENDING IS EXPECTED TO INCREASE IN 2020

Food Alcoholic drinks Non-alcoholic drinks

Total increase in consumer spending £ 6.9 billion 3.6 billion 0.7 billion

Total increase in consumer spending per household £ 249 129 24

Source: Mintel Reports UK, British Lifestyles 2020 !

"The COVID-19 lockdowns have had a profound impact on consumer spending, decimating the transport industry, and broader travel and leisure sectors. But some sectors have benefited from the lockdown, with retail sales of food and drink boosted as all eating and drinking occasions moved into the home. Although consumer spending will recover from this year's astonishing £180 billion drop, it will undoubtedly be a long path to recovery: Mintel forecasts suggest that pre-COVID levels will not return until 2023 at the earliest."

KEY MARKET OPPORTUNITIES: ALCOHOL CONSUMED AT HOME AND TEA MAKES A COMEBACK

Source: Mintel Reports UK, British Lifestyles 2020

Category (retail market sales)

Jack Duckett, Mintel Associate Director of Consumer Lifestyles Research, said:

% change 2019 versus 2020 +8.1% +16.3% +5.7%

"We estimate that retail value sales of alcoholic drinks will grow 16% year-on-year - the fastest growth rate experienced for at least a decade - to reach £25.5 billion in 2020, as people trade nights out for evenings in. In particular, the current recession opens up opportunities for premium own-label drinks to grow in popularity. Learning from previous recessions, consumers know that one way of cutting back is to buy private label. In fact, 18% of premium alcoholic drink buyers would buy premium own-label drinks if their financial position worsened. "The growth in the size of the older population over the next five years, and the fact that they are most likely to be insulated from the financial impact of the pandemic, makes targeting the 'grey pound' particularly timely for all brands including alcoholic drinks. A long heritage (40%), being aged for longer (40%), not being mass-produced (34%), and extra care in production (27%) are all factors that feed into over-55s' perception of what makes an alcoholic drink premium." Brits' faith in tea is restored as 2020 sales increase by 7%** Jack Duckett, Mintel Associate Director of Consumer Lifestyles Research, said: "Following five years of lacklustre sales, tea - famed for being the answer to the nation's woes - will see sales increase by 7% in 2020**. The COVID-19 crisis has reversed the fortunes of the ailing tea and other hot drinks categories. Some of the long-term legacies of the pandemic will also support sales, such as greater remote working and an

emphasis on physical and emotional wellbeing. The latter paves the way for more functional innovation, with claims linked to immune health offering particularly ripe opportunities. Meanwhile, the in-home coffee market is set to grow by 13% in value terms this year, as many consumers seek to elevate their coffee drinking experience from the comfort of their home."

ANOTHER RECESSION BOOST TO PRIVATE LABEL FOOD AND DRINK Jack Duckett, Mintel Associate Director of Consumer Lifestyles Research, said: "The change in working patterns has also provided a boost to the inhome food sector, especially as over a third (34%) of adults say that they have done more cooking from scratch as a result of the outbreak as of May. The wider threat to consumers' finances, however, means that grocery shoppers will once again be heavily focused on value. That said, there are opportunities to cater to a 'trading up while trading down' mentality as consumers continue to turn away from foodservice. "The last recession created a boom in the private label market, and supermarkets have improved their private-label offerings in the intervening years, with a significant expansion of ranges. In the mid-term, more cautious and value-seeking shoppers will further fuel the pre-existing shift in the food and drink market in favour of private label."

16-34-YEAR-OLDS TO LEAD THE RECOVERY IN AIRLINE TRAVEL Jack Duckett, Mintel Associate Director of Consumer Lifestyles Research, said: "Although the number of flights isn't expected to return to preCOVID levels in the next five years, an increase in the average cost per trip should see airlines' market value return to 2019 levels by 2025. It's the younger generation who'll lead the recovery of travel by plane as 1634-year-olds have been the most confident in booking flights since COVID-19 hit: 25% of in this age group would feel somewhat or extremely comfortable taking a flight, compared to only 14% of over55s." "Airlines and public transport are among the sectors worst affected by COVID-19 and will be among the last to fully recover. Prior to the pandemic, commuting accounted for around a third (30%) of all public transport journeys, and while demand for public transport will return once people feel safe - there's likely to be a permanent decline in commuting as flexible working becomes the norm."

Flo is the Love British Food Hero

Flo Osborne, 89, of Dovercourt a small seaside town in Essex, has been announced as this year’s winner in the Love British Food 2020 competition. The competition launched a search for a ‘Local Food Hero’ who has been performing acts of kindness with British food at their heart. The judges, led by Raymond Blanc, were made aware of the work Flo had been doing for her community, making more than 100 pies for the elderly and vulnerable, during lockdown. The pies, ! a combination of sweet and savoury are being donated to NEST (North Essex Support Team) who pass them on to people in need. The organisers of the competition, now in its seventh year, realised that celebrations of British food that usually take place during British Food Fortnight, the national food celebrations that take place every Autumn, would not happen in the same way this year, due to the pandemic, so

launched a search for an act of community kindness involving British food. Entries were received from schools, care homes, food producers and food banks.

Judge and celebrated chef, Raymond Blanc, OBE said: “I always enjoy reading through the entries to Love British Food’s competition and seeing the work that has gone on in regions up and down the country. This year it was incredibly heart-warming reading how individuals have used British food to support one and another through the pandemic. The nomination from Flo Osborne was just incredible, an energetic 89-year-old lady cooking over a hundred pies to support the elderly and vulnerable in her community – a wonderful Food Hero that absolutely deserves this award.” Alexia Robinson, Founder of Love British Food said: “This year our competition was all about caring for our community in what has been a tremen-

British Curry Day Launched !

December 3 has been announced as British Curry Day! British Curry Day will provide a focus to celebrate the easing of the Covid-19 lockdown in England, encouraging spice lovers to eat out, order a takeaway, or host a dinner party with friends and family, in accordance with relaxed government regulations. It is also intended to commemorate the early ‘curry pioneers’, who came to Britain in the 1960s and ‘70s and created the unique fusion that is the great British Curry. “Tragically we are losing many of the country’s first curry restaurateurs, who are now elderly with severe underlying health issues, to the pandemic,” said spokesman Enam Ali, adding, “These people came to a strange foreign land at the invitation of the British government and through their own endeavours and willingness to work anti -social hours – often enduring blatant racism from post pub closing time drunks – built a special industry, which is now an integral part of British society. The theme of this year’s British Curry Day is ‘Back the Bhaji’, with many restaurants donating to charities

dously difficult year for many. We received some truly inspiring entries, but the nomination for Flo Osborne really stood out. Flo has gone above and beyond for her community. She has been funding all the ingredients herself and making the pies from scratch. She is a genuine hero and a worthy winner.”

Winner, Flo Osborne said: “I am so delighted to win this prize and it has spurred me on to continue and do even more. I will be making more pies and donating to NEST to use in their community food programme.” Flo will be crowned ‘Love British Food 2020 Winner’ and in addition to a trophy she will receive a £100 voucher from the Q Guild Butchers and a case of delicious British foods from Cherry Tree Preserves. for each one sold. Alternatively, curry lovers are encouraged to stay home and meet friends and family they have not been able to see for weeks and months, to celebrate the end of lockdown, with a socially responsible meal. The British Curry Day website www.britishcurryday.org has suggested recipes from top chefs and celebrity cooks. The day, which is set to become an annual fixture in the culinary calendar, is expected to raise many thousands of pounds for good causes - locally, nationally and abroad. Enam Ali founded the prestigious British Curry Awards and was awarded for the MBE for services to the sector in 2009. He has already raised more than half a million pounds for charities in his career, including £40,000 on a single night in his Le Raj restaurant in Epsom, Surrey. “We have chosen ‘Back The Bhaji’ as this year’s theme because this humble starter, eaten by the million in Britain each week, with its origins in our native onion rings, is symbolic of our unique curry culture,” said Ali. “The onion bhaji is one of numerous items on British curry house menus not found on the Indian subcontinent,” said Ali, who eschews the debate of what constitutes “authentic” cuisine. Enam maintains that India has a rich and diverse culinary heritage which has developed over the centuries, absorbing foreign influences from the Greeks, Persians, French, Portuguese, Dutch, Chinese and British. “Recipes and cooking techniques aren’t frozen in time – they evolve – British Curry Day is about celebrating our contribution to the British way of life,” he said. For those wishing to be involved with British Curry Day, details are available online. Participants are encouraged to share their contributions on social media using the #BritishCurryDay and #BackTheBhaji hash tags, with competition prizes for the most innovative.

12 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct332020

How Hospitality Managers Can Spot Mental Health Issues, To Help Head Off Post-COVID Conflict Mental health is a key factor in an increasing number of workplace conflicts, so hospitality managers need to know how to spot and tackle problems among their staff head on, says David Liddle, CEO of The TCM Group (Train. Consult. Mediate) https://thetcmgroup.com It was reported during August that 700 restaurants deregistered with the government’s Eat Out to Help Out scheme due to unprecedented strain on staff, with employees reporting that their mental and physical health was suffering. In fact, hospitality and catering will be one of the sectors carrying the mental health scars from the Coronavirus crisis for a long time to come. Even though most businesses have reopened, it is highly likely that requirements to maintain a ‘social distance’ will prove a long-term nightmare for those working in the sector. Workers may have to work harder than ever and wear a number of different hats at the same time. Many will be balancing concerns about safety, with the very real prospects of job losses. Even in 2019 - when the phrase ‘COVID safe’ had never even been uttered - four out of five (84%) hospitality workers reported increased stress which was believed to be a direct consequence of their job. When we combine this traditionally demanding industry, with the pressures of a post-COVID world, a bleak mental health picture emerges.

CONFLICT IN A HIGH-PRESSURE ENVIRONMENT All of this makes it easy to understand why conflicts might be more prevalent, in a sector which was fraught with conflict between staff, managers and customers to begin with. Operating in pressurised, stressful environments – and when emotions are running high - the potential for conflict with colleagues and managers is greater than ever. People who are fuelled on adrenaline and cortisol (the stress hormones) often find it hard to think straight or react rationally to situations. Fight or Flight kicks in. They become irritated more easily and are quick to temper. When people are anxious or depressed, they find it harder to concentrate and their decision-making ability can become impaired. When these factors are at play, it’s easy to see how major meltdowns can occur. At TCM, we are seeing a rise in both the amount and ferocity of cases coming to us for mediation – and our mediators are reporting that mental health is behind a rise in workplace incivility and is a factor in an increasing number of workplace conflicts.

THE VICIOUS CIRCLE OF MENTAL HEALTH ISSUES AND CONFLICT It is easy for this to become a vicious circle. Managers often don’t realise that someone whose behaviour has become combative, or whose performance has dipped, maybe suffering with a mental health issue.

Employees who are suffering from anxiety or depression are often reluctant to talk about it for fear that disclosure may affect their job security or career prospects. In 2019 a survey by the job site CV library found that Six in 10 (62%) hospitality professionals are too afraid to tell their employer that they’re suffering with poor mental health, while two thirds said their performance is being affected by their struggles. There’s a tendency to think that if you brush workplace disputes under the carpet they will go away. The reality is that this rarely happens. Positions become entrenched and if left unchecked, interactions can get increasingly unpleasant. People become distressed, are often unable to sleep at night and start to suffer physical symptoms such as headaches or stomach upsets. Absence levels rise and there is a knock-on effect on busy hospitality teams, not just in terms of resourcing, but also on motivation, engagement, and productivity.

KEY ACTIONS TO PREVENT CONFLICT Hospitality managers need to act early, both to support employees who may be suffering with mental health issues, and to nip conflict in the bud. There are two key actions they can take: Be alert to the early warning signs of mental ill health: There are a few red flags that may indicate an employee is suffering with a mental health issue. Someone who is normally very sociable and communicative may start to withdraw, or you may notice that a usually reliable and well turned out employee is looking tired, turning up late and paying less attention to their appearance than normal. People may become tearful and over-sensitive, or more prone to making mistakes. Someone who is usually very organised and in control may start to struggle with the need to think on the spot or to deal calmly and efficiently with the day to day challenges that can arise in the caring profession. Normally easy-going people may be quick to lash out and appear to be falling out with colleagues over the smallest things. If managers know how to recognise the signs of someone who is anxious or depressed and finding it difficult to cope, they will be able to act early to offer support, adjust working patterns or roles if needed and signpost the individual for professional support.

DEAL WITH CONFLICT CONSTRUCTIVELY: Rather than getting angry, raising drawn out grievance procedures or sweeping things under the carpet, open, honest, face-to-face conversation is the best way to start. If managers deal with their people with compassion and empathy, they will often find it much easier to get to the root of the problem and to sort it out rapidly. If this doesn’t work, it’s important that managers know that there are other highly effective, collaborative approaches such as mediation or facilitated conversations – where an impartial third party helps people have a constructive dialogue so they can sort their differences out. Research shows that this non-adversarial way of resolving difficult situations is successful in over 90 per cent of cases. Mediators at TCM have been able to continue achieving this high success rate throughout lockdown, by conducting mediations online. At a time when people in the hospitality profession are facing unprecedented pressures, employers owe it to their staff to take a people-centred, values-driven approach which will help them shift from right/wrong win/lose mindsets and ultimately protect their health and wellbeing.

Only A Pavement Away Launches SOS Campaign Homelessness fund. Please get in touch with the team at OAPA here from 16th November, for an opportunity to get your business involved in such a valuable initiative, raising crucial funds to get rough sleepers back into employment and safe living conditions.

Only a Pavement Away, the charity that supports people who are facing homelessness into jobs within hospitality, is raising funds through a new campaign, the ‘SOS Challenge – which, in association with Tom Aikens, is encouraging everyone to get creative in the kitchen and make a five ingredient soup, to raise awareness and much needed support for the charity’s Hospitality Against Homelessness campaign. The ‘SOS Challenge’ will launch on 17th November and run until 11th December, with the winner announced on the 16th December 2020. The campaign is calling for support to save the souls of the brothers and sisters in the hospitality industry who have been pushed into a life of rough-sleeping and homelessness, and in order to support them, the charity is asking the people of the UK to create their tastiest five ingredient soup recipes and take part in the #ServeOurSoup social media campaign. Competitors will be encouraged to donate at least £5 to in support. The winning soup will be selected by renowned Michelin star chef, and OAPA ambassador, Tom Aikens, and will be included as a starter on the menu at the annual Cook and Dine Event in 2021.On top of this, the creator of the best soup will also win two seats at the fundraising event for them and one guest. Greg Mangham, Founder of Only a Pavement Away, said, “Not only

are we looking to raise much needed awareness and funds for the Hospitality Against Homeless campaign, but also give furloughed chefs and individuals the opportunity to do something creative, with the chance to win a prize for their own personal achievements. It also seemed ideal to create a campaign where those sleeping rough would also benefit, nothing better than a hot soup or broth on a cold day”. Only A Pavement Away are also calling on as many restaurants, pubs, bars and cafés to “Serve A Soup” as part of the SOS Challenge, with a percentage of sales going towards the Hospitality Against

To officially enter the competition aspect of the initiative, individuals must share their soup recipe using no more than five ingredients, along with an image, on their Instagram grid, donate at least £5 to the fund using the donate button on the OAPA Instagram page, and encourage friends and family to take part. For individuals that are not on Instagram, there is the option to send in your recipe and make a donation by visiting the OAPA website. The charity also recognises that due to the current pandemic, not everyone is in a position to make a donation, however it’s still encouraging everyone to take part in creating a recipe and spreading awareness of the campaign. Only A Pavement Away ambassador and Michelin Star chef, Tom Aikens, said, “Following the success of the charity cooking challenge we launched earlier this year, and now with the industry once again facing such extreme pressure, there is no better time than now to bring the hospitality community back together, getting members of the public and furloughed chefs alike to put their aprons on and help raise funds for such an essential cause”.

Heineken UK Dials Up Sustainability Credentials, As Sol Brews Its Sunshine Lager Exclusively With Solar Energy HEINEKEN UK announces the latest step towards its target of 70% renewable energy in production by 2030 – choosing to brew Sol exclusively with solar energy, after installing 4,000 solar panels at its brewery in Tadcaster and 9,212 solar panels at its brewery in Zoeterwoude. With 66% of consumers choosing to purchase products or services based on their “environmental friendliness”, the move to brew Sol with solar energy marks an important step in reducing the brand’s carbon footprint and appealing to the more eco-conscious drinker. By harnessing energy from the sun and infusing it into the production process, Sol has fully embodied its sunny Mexican heritage. The brand’s new tagline, ‘Brewed with Solar Energy’, now features on the back of every Sol bottle and complements its new design – dialling up the iconic sun symbol and bright brand colours – increasing its appeal amongst consumers, potential rate of sale and revenue opportunities in the ontrade. Sol has already more than doubled its volume this year, so ensure your offering meets consumer demand.

Matt Saltzstein, Premium Beer Unit Brand Director at HEINEKEN UK said: “At HEINEKEN UK, we’ve challenged ourselves to innovate sustainably and, as a result, we’re proud to share that the Sol brand is now brewed by solar energy. As its name suggests, Sol is all about the sun and our new tagline, ‘Brewed with Solar Energy’, reinforces our authentic, longstanding connection to it, alongside our goal of becoming more carbon neutral. We know four in every five consumers want to make a difference in saving the planet for future generations, and Sol is proud to play its part.” Brewing Sol with solar power underpins HEINEKEN’s sustainability strategy, ‘Brewing a Better World’, which touches every part of its business and helps bring its green credentials to life. HEINEKEN UK has helped save over 100M pints of water and 360 tonnes of CO2 since the launch of SmartDispense™ six years ago, and has reduced its CO2 emissions in production by over 50% since 2008. It has also removed over 400M teaspoons of sugar from its ciders through natural techniques, while 100% of its barley is sustainably sourced from within the UK. Giving Sol drinkers another way to Taste the Sun is the latest step in helping to meet this renewable energy ambition.

72% Of Hospitality and Pub Businesses Could Become Unviable and Close in 2021 Trade bodies call for adaptation of current tier restrictions and more grant support to ensure thousands of businesses survive and hundreds of thousands of jobs are saved Pub and hospitality trade bodies the British Beer & Pub Association, the British Institute of Innkeeping and UKHospitality have today revealed that 72% of sector businesses expect to become unviable and close in 2021. The trade bodies say the finding, from a survey of members of all three trade associations conducted by hospitality market research company CGA, shows thousands of hospitality and pub businesses need the Government to do more to support them. The survey found that the tiering system used across England was particularly damaging to pubs and hospitality businesses. Under tier one restrictions, only 25% of operators said they could turn a profit. Under tier two restrictions, 76% said they would be unviable or operating at a loss. For those pub and hospitality businesses having to operate under tier three restrictions, the survey found that 94% would be unviable or operating at a loss. Heading into December, a key month for the very survival of pubs and hospitality businesses due to the increased trade of the festive period, the trade bodies are calling on the Government to adapt the current tier restrictions by relaxing the ban on household mixing in tier two, alongside a modest extension to the 10pm curfew. They are also asking for the Government to allow ‘wet-led’ pubs (pubs who serve just drinks) to re-open in tier three without having to serve food as well, provided they follow the other rules. The medium risk tier one should also be relaxed further, according to the trade bodies.

and working with NHS test and trace, whilst helping ensure the sector’s very survival by maximising its ability to viably trade in this critical period. As pub and hospitality businesses operating under these restrictions are so affected, the trade bodies say the Government must also provide them with larger grants as the current level of support is simply not enough for them to survive on. They say grants in line with those given during the first lockdown are needed to support businesses who are uncertain over how long they could be in tier three especially. A joint spokesperson for the three organisations said: “The evidence is here to see of the devastating, long-term impact the Government’s restrictions are having on hospitality and pub businesses. “Without a change in approach and more support from Government, much of our sector could be gone within a year – that means businesses and jobs lost plus much-loved venues closed forever. “We recognise that local restrictions will need to be based on local risk levels, but to ensure our sector can bring people together properly this Christmas and beyond, and crucially provide them a safe environment to socialise in, we believe the tier system should be fine-tuned. That means relaxing the ban on more than one household in tier two and extending the 10pm hard curfew cut-off point.

“Those pubs and hospitality venues facing tier three restrictions currently have an impossible task of trying to remain viable as businesses. In recognition of this, the Government must enable wet-led pubs to re-open in tier three where they do not serve food, as well as significantly enhance the grant support for They say these measures are needed to help enable those businesses not viable across all tiers, but especommunities, friends and families to safely gather this cially those in tier three. This will ensure their very Christmas in venues which are following Government survival so they can re-open once more when we are guidelines, serving to tables, enforcing social distancing through the worst of this crisis.”

Sales Boost For Food and Drink Ahead of Lockdown

CGA’s Drinks Recovery Tracker meanwhile shows that year-on-year drinks sales were down by just 4% and 3% last Tuesday and Wednesday. The final day of trading saw a major injection of sales for spirits in particular, with revenue up by 32% yearon-year, compared to a 55% drop the previous Wednesday. Wine also enjoyed a bumper final day with sales up 25%, and beer and cider saw a strong final week too.

Pubs, bars and restaurants saw a final flurry of sales last week as consumers sought to enjoy meals and drinks out ahead of England’s second lockdown. CGA’s Volume Pool data shows that food sales on the last two days before lockdown (Tuesday 3 and Wednesday 4 November) were 28% and 11% up on the equivalent days in 2019. These are the best daily comparisons since early September, when venues were still enjoying the halo effect of the government’s Eat Out to Help Out scheme. The strong performance is despite the closure of nearly a third of Britain’s licensed premises ahead of lockdown, and widespread trading restrictions including a 10pm curfew. The figures are also a sharp contrast to food sales in the final days before hospitality’s first national lockdown in March. In the last two days before venues shut (19 and 20 March), food sales were down by 69% and 74% year-on-year.

Good sales right up to the final hours of trading suggest that consumers feel much more confident about eating and drinking out than they did as the first lockdown loomed in March. CGA’s consumer research shows that significantly more consumers feel comfortable about visiting the on-trade than uncomfortable—evidence that they have been reassured by the extensive safety and hygiene precautions that venues have put in place in between the two lockdowns. Consumers were clearly determined to make the most of the last chance to eat and drink out before England’s four-week lockdown,” says Rachel Weller, head of consumer research and marketing. “The confident mindset is strikingly different from earlier in the year, when fears about infection kept many people at home, and it suggests that people have become accustomed to the new normality of pubs, bars and restaurants. There is a long way to go before sales consistently reach pre-pandemic levels, but the enthusiasm of consumers before lockdown bodes well for the time when venues can trade again.”

Issue 33

CLH Digital

Issue 33

How To Make Working From Hotels Actually Work: Meeting The Needs of Guests Who Never Stay The Night By Tim Davis, MD of PACE Dimensions (www.pacedimensions.com) Demand for hotels is changing, and the volume of overnight guests in the global market has been decimated by the Covid19 pandemic. But changing customer needs have been creeping up on the hospitality sector for some time. Key factors include rising digital maturity impacting both leisure and business guests, a rise in flexible working, and an increase in digital nomads working remotely for weeks or months at a time in new locations. The events of 2020 have significantly accelerated many of these trends, at the same time as a significant downturn in demand for overnight stays. This storm is leaving hotel brands with some big decisions to make on how to respond to changing patterns of demand that are now here for the long term. One area in which hospitality brands are trying to create new opportunities, and rolling out new marketing campaigns to promote, is the option to work-from-hotels. The danger in this concept is that just selling what you already have for day-use is not enough to secure the long term revenue stream that a hotel needs in order to survive. An opportunity is clearly there and is relevant to both leisure and business travellers, domestic and international.

These new campaigns and services are also a result of hotels beginning to address different emerging needs from their potential customers. Hotels are specialists in overnight stays, and the needs of those who never stay the night are completely different. It takes new muscles to explore the different target customers for a day-use product, and even further honing to offer relevant and appealing services that work beyond this pandemic environment. A lack of experience in this area needs to be counterbalanced with relevant partnerships. Organisations who have already found ways to make money – and communities – from digital nomads are just one place to start. There are already examples of hotels making new friends in this space. New York’s iconic Wythe Hotel has recently partnered with coworking company Industrious on a project to repurpose rooms into working spaces relevant for today’s socially distanced needs. Hotel brands with properties still in development have a real opportunity to look at their real estate and address how the bricks and mortar will accommodate these seismic shifts in how workforces will behave into the long term future. Flexible floor plans with spaces that can evolve to accommodate co-working and long-stay living are just one solution we can expect to see. When any location can be a place to work from, digital nomads are on the increase and looking for accommodation that gives them a flavour of a certain destination without committing to rental contracts. To pull in

such audiences, the working spaces and add-on facilities also need to be attractive, packed with opportunities to safely socialise and network alongside other like-minded professionals. This audience wants the lifestyle assets of a certain destination without a relocation headache. An enviable postcode, hotel services, access to first-class local concierges, and great bars and restaurants are all part of a desirable package. The right technology is key when it comes to connecting guests and making them feel part of a community. Such technology should also be able to integrate services that deliver additional revenue for the hotel, such as virtual concierges or contactless F&B delivery. A natural consequence of clever technology should be personalisation to remember previous orders, bookings and tailored experiences. Importantly, harnessing data shouldn’t replace the human touch, just enhance it. Of course, it is also a smart move to find a management consulting company that can read the latest market insights in a scientific manner and transform them into outcome-driven strategies to decipher the hype from the homerun. For more on the opportunities for making the working-from-hotels concept viable for the long term, read this blog post from PACE Dimensions - https://pacedimensions.com/news-and-insights/workingfrom-homes-opportunities-for-the-hotel-sector-making-new-servicesand-hotel-marketing-deliver-for-the-long-term/

New Research by Tripadvisor and Phocuswright Reveals Latest UK Traveller Trends and Top Recovering Destinations in Europe they want to travel next

Tripadvisor®, the world’s largest travel platform, and Phocuswright, the leader in global travel market research, has jointly released the findings of a comprehensive new research paper into the shifting trends in global travel demand and traveller behaviours, charting the industry’s road to recovery in the wake of the ongoing pandemic.

“While there was positive progress over the course of the summer, the re-introduction of tighter restrictions on travel in many countries is clearly having an impact on demand in the short-term,” said Steve Kaufer, chief executive officer, Tripadvisor, “The good news is that people’s desire to travel remains incredibly resilient, and that pent-up demand bodes well for the travel industry in the long run, especially considering the advances announced last week in the development of a vaccine.”

The report, entitled ‘2020 - A Year in Travel: Charting the Travel Industry’s Path to Recovery’, analyses Tripadvisor’s first-party data on travel planning behaviours around the globe, as well as consumer sentiment across six major markets - including the UK - to provide a unique insight into global travel trends. The full report can be read, for free, here: https://www.tripadvisor.com/Covid19WhitepaperNovember2020 Key findings from the report include: After positive signs of recovery in domestic leisure travel over the summer, demand for accommodation is now falling back in a number of markets as infection rates rise Europe experienced the strongest leisure travel recovery during the summer, with the number of travellers researching domestic hotel stays reaching 2019 levels of demand for a sustained period in late July and August. However, the recent re-introduction of lockdown restrictions in countries like the U.K., France and Germany has seen demand for rooms drop Confidence to travel remains fragile, but with big differences by market Of consumers surveyed in six markets, confidence to travel was highest among U.S. respondents (48% said they felt more confident it would be safe to travel in the next three months compared to the previous three) and lowest among respondents in the U.K. (13%) and Italy (just 12%) Travellers are reassessing the type of trips they want to take… More than two-thirds of Brits surveyed (68%) say the ability to avoid crowded places when travelling is now a more important factor in their choice of destination than it was pre-pandemic, and more than half (55%) say they are more likely to take an outdoor/nature trip than they were before

the pandemic Between May and September, outdoor activities, nature and parks accounted for thirty-four percent (34%) of all attraction page views on Tripadvisor, up from 25% in 2019. ...and as a result their choice of destination is changing too Looking at year-on-year data over the October period, ski and seaside resorts, as well as other rural destinations, dominated the list of fastest recovering destinations in Europe for domestic accommodation searches on Tripadvisor, with Brighton, Windermere and Bath all featuring among the top ten. Zermatt in Switzerland and Adler in Russia topped the list. In hotel searches on Tripadvisor during the month of September, clicks to properties categorised as ‘quaint’ or ‘romantic’ recovered quicker than the average, while ‘centrally located’ properties were recovered at a below average rate. Of the hotel amenities travellers can filter searches by on Tripadvisor, ‘hiking’ over-indexed (relative to year-on-year changes in users applying that filter) more than any other. Despite continuing consumer uncertainty, Brits’ desire to travel remains very strong Nearly two-thirds (61%) of U.K. respondents are still thinking about where

Don’t Delay Combi-Cleaning, Warns Rational Rational is warning that it’s essential for kitchen staff to follow the cleaning procedures recommended by their machine’s manufacturer in order to keep combi steamers operating safely and efficiently. The market-leader says that, in the wake of the COVID-19 pandemic, some operators are choosing to delay cleaning in order to save money. “We are already seeing an increase in service call-outs arising from this,” says Trevor Lath, national service director of Rational UK. “It’s a problem that will be affecting all combi steamer brands,” he adds. Typically combi steamers should be cleaned every day as part of the kitchen routine. Most quality machines have self-cleaning programs that make what would be a time consuming and unpleasant chore effortless. On Rational’s new iCombi Pro the iCareSystem tells operators when they need to run the programme to clean the combi, so it minimises the use of chemicals – because it only asks for a clean when it’s necessary. The iCareSystem also deals with scale, so there’s no need for a separate water treatment system, or for expensive professional descaling. “The problem is that some operators are ignoring the iCareSystem’s alerts, on the assumption that delaying a clean and descale will save them money and won’t really do any harm,” says Lath. “This is not the case.” Deferring cleaning routines will lead to the build-up of dirt and scale, which may compromise cooking results, increase energy consumption and running costs and ultimately lead to

“The industry has shown incredible adaptability and resilience in what has been a long and difficult year for travel,” said Charuta Fadnis, senior vice-president of research and product strategy, Phocuswright. “Our research consistently shows that travel remains a key part of consumers’ lifestyles and travellers are keen to indulge their wanderlust again. Vaccines and therapeutics will boost the nascent recovery and the industry can look forward to brighter days ahead.” The joint report by Tripadvisor and Phocuswright provides an update to the findings published in a June research paper by Tripadvisor, entitled ‘Beyond COVID-19: The Road to Recovery for the Travel Industry’, which outlined five distinct stages of tourism impact and recovery resulting from the pandemic: 1. Decline - Travel declines sharply as widespread restrictions enforced 2. Plateau - Sharp decline in bookings levels out, but travellers start dreaming their next trip 3. Emerge - Easing of travel restrictions begins, early signs of recovery in dining sector 4. Domestic Travel - Travellers book their first trips away, but stay close to home 5. International Travel - Border restrictions ease, and international travel begins to rebound For additional information on the impact COVID-19 has had on the tourism industry, visit Phocuswright at https://www.phocuswright.com/ or visit Tripadvisor’s webinar series found at: https://www.tripadvisor.com/TripAdvisorInsights/w5933.

equipment breakdown. If a descale becomes necessary it could cost hundreds of pounds. There are additional risks: the Rational detergent cleaning tablets don’t just clean and descale the machine, they also break down fats and grease, preventing drains from blocking and subsequent kitchen floods. “At the very least, you’re looking at unwanted costs and unwanted downtime,” says Lath. “Worst case scenario, you could block drains, flood the kitchen and damage the appliance permanently.” By making the equipment unsafe, not cleaning the combi may even compromise HACCP. “The answer is simple,” says Lath. “Follow the machine’s alerts, or the manufacturer’s guidelines, and run the cleaning program when it’s required.” HACCP data available from the iCombi Pro combi-steamer and via Rational’s ConnectedCooking platform will give the operator a comprehensive summary of the combi steamer’s daily operation, including the number of cleaning programs that have been run during a specified period. RATIONAL is the leading provider in hot food preparation equipment and, with the iVario multifunctional cooking system and the iCombi Pro combi steamer, the company delivers 95% of all conventional cooking applications. Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations and webinars, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com

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Looking For Life-Lines Beyond Government Support Issue 33

CLH Digital

By Joanna Ford and Nigel Stanford, both partners at law firm Cripps Pemberton Greenish (www.crippspg.co.uk) If you are in doubt and your business is struggling, the first thing you should do is talk to your Bank as they may well be sympathetic – many businesses are in the same boat at present. Your Bank may agree to a temporary increase on your overdraft facility, restructuring of your current debt, to a payment holiday from your existing loan repayment obligations for a while, to additional lending for you although this may well come with added security or be linked to going alongside a government support package. Brief details of the main government packages are set out below

The government are again pledging to extend support to struggling businesses to help them survive the winter months, whilst the restrictions imposed as a result of the pandemic show no signs of abating. Under the Job Support Scheme, employees who are working at least 20% of their normal hours will be paid up to two-thirds of their usual salary for hours not worked, with employers contributing just 5% of this (up to a cap of £125 per month). Additional funding has also been announced to support cash grants of up to £2,100 per month for businesses in the hospitality sector who may be impacted by the restrictions in the high-alert level areas. But will this be enough to keep businesses in the sector afloat, and what other options are available?

The Coronavirus Business Interruption Loan Scheme (CBILS) is still available from accredited lenders, who can provide up to £5 million in the form of loans, overdrafts or invoice/asset finance (as is the CLBILS scheme for larger businesses). For smaller businesses, the Bounce Bank Loan Scheme (BBLS) is also available. Both the CBILS and BBLS gives the lender a 100% government-backed guarantee against the outstanding balance of the facility, although the borrower always remains fully liable for the debt. If you can find investors to inject equity alongside debt then the government’s Future Fund is also a possibility. Aside from government-backed loan schemes, there are also investors in the market who may be willing to provide private finance. This could be in the form of loans or equity investment, and is often provided by firms that specialise in distressed investment. Short-term bridging loans, often with high interest rates, can also be available. For longer-term finance, equity investment may be the only option, where the investor takes a stake in the company via shares (usually in conjunction with a secured loan in order to provide control and enforcement options for

the investor) in return for the provision of working capital. This can sometimes result in the acquisition by the investor of all the equity in the company, often over a very short period of time, in order to save the company from insolvency. This is known as an accelerated merger & acquisition (AMA) process. An AMA process is often one of the final options attempted by a company before they are forced to consider a formal insolvency process, such as administration or liquidation. It is also sometimes undertaken as part of an insolvency strategy, where the investor purchases the business, assets and goodwill of the company via a pre-pack administration process. This involves the negotiation of the sale prior to the appointment of administrators, and then the sale completes immediately after the administration. The aim of a pre-pack administration is to preserve the continuity of trade and ensure a smooth transition of the business to the purchaser. If none of these options are viable, then sometimes liquidation is the only realistic option open to directors of a company that is unable to pay its debts and continue trading. There are many options to explore before this point is reached, however, and your bank and the government-backed schemes and supports are probably the first port of call. If you are worried about the financial position of your business, then the most important thing to do is to seek advice from a lawyer or business advisory professional - most larger accountancy firms have these, and there are also specialist restructuring firms who can help identify your options.

Harsh Restrictions Will 'Wipe Out' Scottish Hospitality Businesses Scotland’s pub and hospitality businesses fear for their futures due to the severity of restrictions in levels three and four of the Government’s local protection levels, according to new figures. Statistics published by UKHospitality Scotland, the Scottish Beer and Pub Association and the British Institute of Innkeeping highlight the existential threat to businesses posed by increased restrictions. According to a joint survey, around 95% of businesses estimated they would be trading at a loss or unviable if placed in level three or four. From this Friday 21 out of 32 local areas in Scotland will be in these tiers. The trade bodies are calling on the Scottish Government to rethink restrictions which are likely to permanently damage businesses and result in the loss of jobs, and have reiterated the urgent need for enhanced financial support to get through this critical period. In a joint statement, the trade bodies said: “The results of the survey

make for pretty miserable reading. What is most alarming is the total lack of sustainability of businesses placed in levels three or four. “Lighter restrictions, as in levels zero and one, allow some businesses to break even or even turn a profit. The higher protection levels look increasingly like a death sentence for businesses, though. They are unlikely to survive. “Hospitality businesses in Scotland, like those in the rest of the UK, have had a terrible year. Those that are still operating have survived a crisis against almost impossible odds. For those in the more restrictive levels, those odds now look insurmountable. This is despite the fact that cases linked to hospitality are tiny, and businesses have worked extremely hard to make venues safe. “The Scottish Government must rethink the restrictions being placed on the sector, otherwise this will be fatal for many vital businesses. This must go hand-in-hand with enhanced financial support that goes way beyond what is currently on offer.”

CAMRA Scotland’s Director Joe Crawford said:“Pubs in all tiers across the country have been feeling the devastating effects of restrictions on their businesses. Being moved up to Tier 4 will be a devastating blow for pubs in these 11 council areas. “Many publicans are understandably worried about how and when these restrictions will end and whether they will be able to survive the tough weeks and months ahead. “We urgently need a long-term, sector- specific support package to help our locals – and the breweries that serve them – survive the winter. “Lockdowns and restrictions across all tiers has decimated trade and knocked long-term consumer confidence in pubs as a safe, Covidsecure place to meet. Entering the highest tier is putting more local pubs in an untenable position to make it through this crisis. Simply put, without greater financial support, we risk seeing hundreds of Scottish pubs and breweries close their doors for good.”

Lockdown Is Changing The Longer-Term Habits Of Beer Enthusiasts New research shows that beer enthusiasts are more open to trying new and different beers than ever, with 91% having tried a beer that they’d never consumed before in the last two months alone. Feedback from 800+ craft & modern beer consumers in October has identified that the changes in their behaviour bought on by the first lockdown are sticking as they continue to trial new brands, purchase from new places and actively seek out local and independent beers. The research is the first in a series of reports focussed on tracking the behaviour of UK ‘beer enthusiasts’, a collaboration between Brew/LDN and KAM Media. The first lockdown saw a surge in support from these ‘beer enthusi-

asts’ for local tap rooms and breweries; 79% said they were increasingly interested in supporting local breweries and 31% purchased more direct from physical breweries and tap rooms during lockdown. This is one trend which looks to be sticking with an impressive 54% of beer enthusiasts having purchased from a tap room or brewery in the last 2 months (before the second lockdown commenced.)

The study also showed that a much higher proportion of ‘beer enthusiasts’ are now drinking nearly daily compared with pre-March lockdown when only 5% said they drank more than 6 days a week. This figure rose to 19% during the first lockdown and in the last two months has only fallen back to 16%. But no need for a moral panic here- many are generally only drinking 1 or 2 beers a day!

The beer enthusiasts were, unsurprisingly, keen to support pubs and bars when they re-opened in July with two thirds intending to visit the pub at least as frequently as normal. And they did not disappoint with 88% saying they had purchased beer from a pub or bar in the last 2 months. Indeed only 78% had purchased from a supermarket.

Many drinking occasions have moved out of the on-trade for obvious reasons, with 48% having drunk beer at home during an ‘online catch up with friends’ (ie social Zoom call), 40% while watching sports on TV and 35% say they have consumed beer in a park during the last two months.

Daniel Rowntree, Founder Brew/LDN: “Without a doubt 2020 has given the beer enthusiast an opportunity to take stock and evaluate their traditional, ingrained behaviours. The first lockdown sparked an interest in beer enthusiasts wanting to search out unique and interesting beers and to support local breweries. This latest research suggests that the thirst for “something different” isn’t going away any time soon!”

Katy Moses, MD, KAM Media: “This new breed of beer enthusiasts is definitely one to watch. They are more curious and adventurous when it comes to how they interact with the category. Understanding the increasingly diverse drinking occasions will be critical to brands and operators in both the on and off-trade. Their habits changed fairly drastically in the first lockdown and this latest research shows some of those habits are here to stay.”

PizzaExpress To Give £12,000 To Community Heroes This Christmas PizzaExpress is asking the nation to ‘share a smile’ this Christmas, by nominating members of their community who have gone above and beyond in 2020. 12 winners of the Share a Smile initiative will be rewarded with a prize worth £1,000 – a year’s worth of pizza – so that they can celebrate good times, together with their nearest and dearest. There’s no denying that this year has been tough, but if we’ve learnt anything, it’s that the little things count. From charitable efforts to help those in need, to the ‘small stuff’ such as grocery shopping for neighbours or simply checking in on others to make sure they’re coping, the pizza-maker wants to celebrate those who have made the last twelve months all the more bearable. It’s simple to nominate. Just go to pizzaexpress.com/shareasmile and follow the link or visit PizzaExpress’ social channels (Facebook, Twitter and Instagram) and tag the person you think deserves a well-earned ‘thank you’ using the #ShareASmile2020 hashtag. The initiative will run from Wednesday 11 November until midnight on Sunday, 22

November and T&Cs can be found on the website. A panel of judges will then choose the winners and the PizzaExpress team will announce the winners (with a bit of pomp and circumstance) on Monday 7 December. Zoe Bowley, Managing Director of PizzaExpress, said:‘This has been a difficult year for so many people and we, like so many, have been amazed and heartened by the kindness we’ve seen. On the run up to Christmas, we want to put a spotlight on those who have been selfless and supportive and who, quite frankly, deserve a bit of a treat. We’re looking forward to seeing the entries and I have no doubt it’s going to be a difficult choice choosing just 12 winners.” So, if you know someone who deserves a big ‘thank you’ (and is partial to a portion of pizza), PizzaExpress wants to hear about it! For more information visit: pizzaexpress.com/shareasmile.

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CLH News

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CLH Digital

Issue 33

Festive Ordering

Christmas 2020: How To Prepare For The December Trading Period Facebook, Instagram, and online marketplace platforms to help consumers find out about your festive offering . Consider including imagery to attract attention and bring your offering to life. Over half of consumers who tried new drinks last Christmas were influenced to do so because of promotions and advertisements, so be sure to utilise menu mechanics like featuring images, cocktail descriptors or food-pairing recommendations, as well as communicating specials or deals via chalkboards, to guide consumers towards margin-enhancing drinks offers. Adapt – every challenge is an opportunity. Organise your tables and sittings in line with the latest guidelines for your area and early curfew (if applicable) to maximise capacity and revenue. Consider expanding your window of opportunity, by catering to new occasions like brunch or afternoon tea. You can even implement dynamic pricing strategies, such as splitting Sunday-Wednesday and Thursday-Saturday, or offer incentives for off-peak bookings to fill quieter periods. While the second national lockdown will see on-trade operators close their doors for a month, there is an opportunity to use this time to prepare for the December trading period. There is likely to be consumer demand to get together and make the most of the Christmas season once restrictions are lifted. Consumers recognised operators’ hard work in creating a safe environment after the first lockdown, which grew their confidence and translated into sales in August and September. While one in four consumers are confident about visiting the on-trade this Christmas, it’s important to encourage those still unsure and therefore incentivise them to visit in December. Operators have already had to adapt to government guidelines and changing consumer behaviour but, this month, attention should be focused on planning your festive offering ahead of this critical trading period. As the UK’s leading pub, cider and beer business, HEINEKEN UK has compiled insights and tips to help operators prepare, maximise sales and deliver a memorable experience in December.

PLANNING AND PREPARATION

BUILDING CONSUMER CONFIDENCE For many, Christmas is the time to get together, usually characterised by family meals, office parties and New Year celebrations. While many consumers are looking for a return to normality, 45% still do not feel confident about visiting on-trade venues. It’s vital to implement and communicate strategies that will strike a balance between enjoying the festivities they’re used to and making them feel at ease this Christmas. Contactless Payment & Table Service. Meet new social distancing and hygiene standards by employing valuable technology solutions. Eliminating the need for physical contact, Swifty is a new payment, loyalty and reservation app that will allow customers to view your Christmasmenus, order and pay at the table, as well as book in advance. You can also gather insights into your customers’ purchasing behaviour by monitoring peak sales periods, buying preferences and demographic information. This will help you stay agile in meeting consumer demand in December.

Every trading day is important, but last year six out of the top ten trading days for wet sales were in December and the first weekend of December 2019 saw sales higher than the previous three years. Mad Friday (the Friday before Christmas Day) had the biggest single day sales in 2019 and were 36% higher than the previous Friday; clearly this is a huge moment to boost revenue.

Pre-Ordering & Pre-Booking. A fifth of consumers are more likely to pre-book for festive occasions this year than last, and 13% would pay more for a pre-ordered meal over the Christmas period. Having a robust booking system in place that allows consumers to pre-book and pre-order will help you deliver a seamless customer experience and manage both the covers and space in your venue effectively. Reassure your customers by providing flexible booking T&Cs where possible.

Promote and Advertise. Ensure your venue and Christmas menu is well advertised on your website and amplified via social channels like

Quality. Customers are willing to spend more at Christmas, so the quality of your drinks, venue and overall atmosphere is critical. Having Covid-19

safety precautions in place and venues’ hygiene / cleanliness levels topped the list of important factors boosting guests’ confidence and driving decisions on where to visit. Reassure customers you have a strong handle on health and safety, while implementing a good cellar management routine to ensure the drinks served are tip-top – after all, we know a great quality drink inspires return visits. Hello BEER (https://hellobeerapp.com/) is a mobile training app that can support you with pouring best practice as well as reducing wastage costs and maintaining staff engagement.

FESTIVE SPARKLE As always, consumers are looking to spend time with friends and family over Christmas and New Year. But now more than ever they’re looking for a high-quality experience, so it pays to offer the right food, drinks and overall experience to encourage them to choose your venue and return when the festive period is over. Expensive Tastes. Consumers are willing to pay more and try new drinks at Christmas; 40% expect a wider range of drinks and 32% are more likely to pay for better quality so push them into trading up across categories. Spirits prove popular over the weekend, while continental premium and premium 4% lagers enjoy an increase in sales during the festive season – consider stocking leading brands like Amstel and Birra Moretti, the fastest growing beer brand in the UK over the last three years Don’t forget those moderating, by offering no and low alcohol options like Heineken 0.0 (the number one no and low alcohol brand) and Old Mout Alcohol Free (the fastest growing no and low alcohol cider in the on-trade), to ensure all pub-goers feel part of the occasion. Christmas Specials. Over half of consumers like to see seasonal drinks offered over the festive period, so be sure to include some options like mulled fruit cider that allow them to get more experimental with their repertoires. Guests want to enjoy the atmosphere they’re used to in hospitality venues at Christmas, so give some thought to your festive decorations and overall ambiance. Festive Experiences. With the Great British Pub an essential mainstay of the communityconsumers rely on their local to deliver rich experiences. Take advantage of your pub garden or outdoor space, where consumers will feel safer, and utilise areas that wouldn’t see much use during the colder months. You could even create your own Christmas market! Ensure you adhere to social distancing, by creating a one-way system and monitoring guest numbers, as well as setting up heaters and fairy lights so guests feel cosy and comfortable outside.

Digital Marketing In The Run Up To Christmas: What Do Hospitality Brands Need To Know? journey. Having to book ahead is one of the biggest shifts, meaning that digital and web presence has to be slick and performance based. Venues must convey their offerings successfully online, and inspire enough emotion from potential customers to take action and book. Lack of movement and a reduction in word of mouth recommendations has also seen a surge in the use of digital, with tactics such as paid social and local SEO contributing to venues remaining visible and searchable in an increasingly competitive marketplace.

THE IMPORTANCE OF DATA

The latest resurgence of COVID-19 has led to the government imposing new restrictions on the UK’s population, including limited mixing between households and encouragement to once again work from home where possible. While everyone has, in some ways, been affected by these new measures it’s the hospitality sector that has really felt the impact. 10pm curfews, limited group sizes and mask regulations have all led to many leaders across the sector concerned about their future. In what is usually the busiest time of year, the run up to Christmas could see many bars, restaurants, and other hospitality and leisure businesses struggling to engage customers and generate the business so desperately needed to mitigate the impact of COVID-19, particularly in high and veryhigh risk areas as outlined in the government’s latest restrictions released on Monday. Here, Dom Mernock, Strategy Director at digital marketing agency Engage (www.engageinteractive.co.uk), discusses why the hospitality sector should be investing in digital marketing and how it can be used to engage customers and generate revenue in the run up to Christmas.

WHY DIGITAL? The COVID-19 pandemic has forced the world into rapid digital adoption. Businesses have adapted, sold online, introduced new offerings and successfully delivered these to their customers. In particular, the landscape of the hospitality sector has changed dramatically. Customers are no longer able to peruse the high street or flow from venue to venue to find their perfect food or drink option. Instead we’ve seen people changing the way they eat and drink out to a more planned and organised approach that embraces limited movement. With this in mind, and new lockdown restrictions coming into play, digital marketing has had a rapid and increased importance in the customer

With the festive period traditionally a time for getting together and gathering in venues, hospitality businesses could expect to generate significant revenue. However, with new lockdown restrictions and social distancing measures in place, large, late night parties are no longer on the agenda. Business leaders must invest in solutions which encourage customer frequency and hinge on small groups of people. Harnessing data is crucial in enabling this business model, and the large amount of new data being gathered and utilised from various touchpoints, including opt-ins, bookings and promotions, gives brands and venues new opportunities to attract customers. For example, we’ve seen significant adoption by consumers in downloading brand apps. This was historically a barrier to entry and a costly acquisition, however the future of this strand of marketing and the potential ROI is now noteable. With so much data now available, brands should also consider building incentives, such as a digital stamp card or loyalty scheme to encourage consumer loyalty. These can be established with methods such as unique QR codes and a robust CRM.

TONE OF VOICE ON SOCIAL Despite marketing often being the first investment that gets pulled, it’s not a time for brands to be hiding behind a faceless tone of voice. Being authentic will pay dividends, particularly when trying to encourage bookings and customer loyalty in the run up to Christmas. Brands should use social to showcase their proposition, the team involved and how food or craft drinks are sourced and prepared. The majority of people today are online and viewing more content than ever, so the more quality content being created, the better. While authentic tone of voice is important, hospitality brands should also use social media as a platform to discuss relevant issues and concerns, including lockdown restrictions and the COVID-19 safety measures in place. Regular, branded and friendly reminders that a bar or restaurant is ‘COVID secure’ will instil and restore confidence in customers that they’ll be safe when visiting.

DON’T FORGET ABOUT PAID CHANNELS

Paid channels should be used to drive targeted actions. With multiple channels and networks, paid can be confusing. Brands should keep it simple and use the strongest messaging and most valuable offering available to ensure this resonates with the right audience. It’s also a good idea to investigate the channels most used by a customer base and build a strategy around these, taking into account interests and behaviours. Adverts should be created that are direct, easy to understand and ultimately drive people to take action.

GAMIFICATION This can be a confusing term for many, but gamification is the application of typical elements of game playing to other areas of activity, typically as an online marketing technique to encourage engagement with a product or service. Although it’s not a new concept, gamification has become an extremely effective method of driving brand awareness and keeping customers engaged for longer. With the global gamification industry currently valued at £7bn it’s big business1, and hospitality brands should consider investing to make the most of this effective marketing tool in the run up to Christmas. In an increasingly noisy digital world, particularly in the run up to Christmas and during COVID-19, gamification will enable the hospitality industry to create digital activations that are more enjoyable, more memorable and more engaging for customers. By creating a sense of adventure and accomplishment, businesses can harness positive emotions and encourage strong brand association, customer loyalty and greater interest in visiting.

DON’T FORGET ABOUT THE NEW YEAR While the focus of the Christmas period is of course November and December, it’s important that brands take the new year into account when planning their digital marketing strategy. With the pressure to drive bookings pre and during Christmas, the traditionally tricky trading period of January isn’t likely to get any easier. In fact, it’s highly likely that the impact of COVID-19 will only be felt even more strongly as we move into the new year. Make sure January is integrated into Christmas planning, rather than being viewed as a separate month, as overall it can be considered as one trading period. Brands should consider the challenges, strategies and tactics that will work throughout the festive period, and maximise opportunities to increase day-part, up-sell and frequency.

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CLH Digital

Festive Ordering

Issue 33

Spread Some Christmas Cheer This Festive Season

For decades consumers and operators have approached the festive season with a sense of excited anticipation and a clear idea of what to expect. However, this year is looking a lot less predictable with potential restrictions on table sizes and number of sittings due to social distancing. With Christmas plans so uncertain, consumers will be looking to outlets more than ever to embrace traditions, spread some festive spirit and give them something to look forward to. Premium drinks expert, MONIN, is providing ideas and inspiration to support the trade in these challenging times.

Lee Hyde, Beverage Innovation Manager at MONIN UK (www.monin.com/uk), shares his top tips and favourite seasonal recipes to help spread some festive cheer this year. He says, “Christmas 2020, can still provide a wealth of opportunities for outlets looking to capitalise on the season but this year, more than any other, it will take some additional careful planning. So it’s essential to be organised to ensure wait times are kept to a minimum and that stock levels are maintained to keep consumers coming back for their favourite festive beverage.” 1. Be inventive – It is possible that decorations will need to be paired back this year, so operators and bar tenders will need to find inventive ways to infer the Christmas spirit. Drinks can play a vital role here both through name and final serve and it’s a great way to have some fun,

encouraging staff to get involved in creating and tasting a special festive menu.

Whether concept led or a little more traditional, a drink’s name sets the consumer expectation. Be sure not to disappoint, the right vessel and garnishes are key to pulling off the wow factor. Frosty the Snowman’ or ‘ Rudolph’ hot chocolates are great hot beverage options, While an Elegant Flip or Sparkling New Year’s cocktail will offer a special to twist to something more traditional. When thinking about what to stock to create an inspiring festive menu MONIN Praline syrup, MONIN Chestnut syrup and MONIN Tangerine syrup are great flavours and colours to carry through a festive theme. 2. Make the most of the festive season – While Christmas offers a relatively short promotional period, it does provide a great opportunity to capitalise on ‘get it before it’s gone’ sales. Adding a range of concept led beverages and limited time offers are essential during this period but it’s best to keep it simple. Too much choice can make the decision making process confusing for customers and slow down service, adding to customer wait times. Focus on a few key beverages that really encapsulate what Christmas means at your venue. It’s also important to ensure, as much as possible, that drinks on seasonal menus can be adapted to become suitable for dairy free diets, so cus-

tomers choosing milk alternatives can enjoy the same festive experience.

3. Don’t let waiting times dampen the mood – Increased footfall and track and trace, can mean longer queues and waiting times, especially when customers need to wait for table service. Keep customers in the festive spirit by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches! Alternatively consider preparing a No ABV Christmas themed cocktail in a Kilner jar which is ready to serve and will keep adults and children alike happy. 4. Tis the season…for family – Traditionally Christmas is about the whole family and while this year they may be getting together in is smaller groups, it’s important to remember to engage visitors of all ages. Special, single use or wipeable children’s menus will engage little ones, don’t forget to include drinks too. Consider providing a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as pretzels, chocolate buttons or cherries to encourage children to make their festive inspired drinks.

TOP TIP: Don’t forget to showcase your offering – POS, social media and menu boards are all vital to raising awareness of the Christmas

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to help inspire you and your menu. Our website has advice on topics from menu engineering, food safety and hygiene, through to recipes and practical, informative video content, plus so much more. Visit www.UFS.com/KnorrProfessional See the advert on the facing page for further details. *Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 11 Oct 2020). **This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II).

Cocktail Recipes, without the alcohol Frosty The Snowman

Hot Lemonade

Elegant Flip (Eggnog)

15 ml MONIN Frosted Mint Syrup White hot chocolate powder 420 ml milk Prepare the white hot chocolate and add in the frosted mint syrup. Top with whipped cream, candy eyes and a mini carrot nose.

20 ml MONIN Winter Spice syrup 30 ml MONIN Cloudy Lemonade 200 ml hot water Add all ingredients to a latte glass or heat proof vessel and stir. Garnish with orange segments studded with cloves.

20ml MONIN Tiramisu syrup 50ml Rye 20ml Cream 1 egg Add all ingredients to a cocktail shaker and shake thoroughly, strain into a chilled coupette and garnish with dark cacao powder or edible gold glitter.

20ml MONIN Blood Orange syrup 120ml Prosecco Add both ingredients to a champagne flute and stir gently. Garnish with thyme.

Rudolph Hot Chocolate

Gingerbread Latte or

Winter Spritz (No ABV)

Spiced Winter Shrub (Cold)

20 ml MONIN Morello Cherry syrup 40 ml Seedlip Grove Top with Ginger Ale Add all ingredients to the glass with ice and stir thoroughly. Garnish with dried citrus, fresh cranberries, and a sprig of rosemary.

25 ml MONIN Salted Caramel syrup 12.5 ml Apple Cider Vinegar Add all ingredients to the glass or mug and garnish with dried citrus and spices

New Years Sparkling Cocktail

Wilfred’s Rosemary and Bitter Orange Spritz: For the perfect 0% Spritz recipe, simply add 1 part Wilfred’s to 2 parts tonic water over ice, and garnish with a slice of orange and a sprig of rosemary.

Wilfred’s Mulled Wine recipe: A seasonal favourite for those looking for the kick of mulled wine but without the alcohol, warm Wilfred’s up in a pan, add a few slices of orange, a sprinkling of earthy spices such as cinnamon and nutmeg, and a touch of honey or maple syrup. Perfect for this festive season! Written by Chris Wilfred Hughes, founder of Wilfred’s Non-Alcoholic Aperitif.

See the advert on page 24.

Hot Chocolate 15 ml MONIN Black Forest syrup Hot chocolate powder 15 ml MONIN Gingerbread syrup 240 ml milk Double espresso/30g hot chocolate powder Prepare the hot chocolate and add black 180/240 ml steamed milk forest syrup. Top with whipped cream, a Make latte or hot chocolate to heavy dusting of chocolate powder, candy house style and garnish with a dusting eyes, pretzels for antlers and a cherry nose. of cinnamon and a gingerbread man.

Cranberry and Orange Gin Fizz Long, fizzy and refreshing – this tasty recipe from 6 O'clock gin is a party-pleaser. Recipe: 40ml London Dry - 6 O'clock Gin 20ml Cointreau or Grand Marnier 25ml Cranberry Juice 25ml Orange Juice 15ml Lemon Juice ½ tsp Caster Sugar Soda Water Orange wedge Add all the ingredients except the soda water to a cocktail shaker, fill with ice and shake. Strain into an ice-filled rocks glass and top with soda.Serve with a decorative orange wedge. www.6oclockgin.com

Non-Alcoholic Mulled Wine An interesting alternative to the traditional mulled wine recipe, this creation by Wilfred's is the go-to festive tipple for those looking to skip booze this festive season. Recipe (serves 2): 300ml Wildred’s Aperitif (0% ABV) 30ml of honey or maple syrup Freshly sliced oranges A small sprinkling of earthy spices from your cupboard (such as cloves, cinnamon, aniseed, coriander seeds etc) Place all ingredients into a pan. Warm up until almost simmering, but don’t boil. Leave to rest with a lid for 5 minutes and serve with a ladle into mugs. www.wilfredsdrinks.com

CLH Digital

Issue 33

Festive Ordering

Wilfred’s Aperitif: All Spritz & No Alcohol Wilfred’s award-winning Non-Alcoholic Aperitif pairs perfectly with tonic over ice, for a British take on the classic Spritz. A best-in-class product, Wilfred’s is the 2020 Winner of the Great British Food Awards in the Non-Alcoholic Drinks category, and is also one of only a handful of non-alcoholic drinks to have ever been awarded 1-Star by the prestigious Great Taste Awards. Founder, Chris Wilfred Hughes, set out to reinvent the Spritz for the new era of drinkers, who want all the flavour of a great drink whilst still being good to themselves. Flavour and quality were of the utmost importance, leading to 2 years of experimentation and over 100 recipes to capture all the complexity of a great Spritz, but without the alcohol.

Inspired by his travels, Chris sourced botanicals from rare Japanese hibiscus to the English rose; but his journey eventually led him back to the flavours he associates most with home –rosemary from his mother’s garden, and bitter oranges from his father’s marmalade. The result is a balanced blend of natural rosemary, bittersweet oranges, rhubarb and clove, 0% alcohol and only 21 calories per serving. For the perfect Wilfred’s 0% Spritz recipe, simply pair Wilfred’s with tonic water over ice, and garnish with a sprig of rosemary. And for this festive season why not try our Wilfred’s 0% Mulled Wine recipe, by warming Wilfred’s in a pan, adding slices of orange, a few earthy spices such as cinnamon and nutmeg, and a touch of honey. Perfect for Christmas. See page 18. Visit: www.wilfredsdrinks.com

Enhance Your Menu with Clearwater’s Frozen Lobster Meat Canadian-based Clearwater Seafoods is one of North America’s largest vertically-integrated seafood companies, operating from oceanto-plate. This means Clearwater oversees its products every step of the way, from ocean: by holding shellfish licenses and quotas, to owning and operating its own vessels and processing facilities, and to plate: by providing delivery to its customers around the world. Clearwater prides itself on being a leading innovator in today’s seafood industry, through state-of-the-art harvesting and processing practices that have further strengthened the company’s commitment to delivering premium, wild-caught shellfish. From freezing products directly onboard Clearwater vessels moments after harvesting, to developing unique raw frozen formats that lock in freshness and taste. Take Clearwater’s Canadian Sea Scallops, a product recognized globally for its superior quality and taste. Sustainably harvested from the pristine waters of the Canadian North Atlantic and Marine Stewardship Council (MSC) certified, Clearwater Sea Scallops are shucked and fresh-frozen-at-sea onboard the company’s factory vessels within an hour of catch, without any additives or chemicals.

Clearwater's frozen lobster meat is produced using a specialized high-pressure extraction system, this raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. With no pre-cooking or shucking required, Clearwater’s sustainably fished Claw & Knuckle Meat comes in a 227g vacuum-packed pouch, making delicious lobster risottos, pastas and lobster rolls. Clearwater is also paving the way for shellfish innovations through the company’s subsidiary, Macduff Shellfish, based in Scotland. This holds true for Macduff’s Langoustines, a staple in kitchens across Europe that are prized for their delicate flesh and sweet, succulent taste. Macduff offers multiple formats and sizes of langoustines for every market and application, including whole langoustine, frozen shell-on and shell-off tails. Macduff’s Brown Crab is sourced from UK waters and is sold in a frozen whole cooked format or available live, delivered into the major fish markets across the country. For more details contact windsorsales@clearwater.ca or see the advert on the back cover.

It’s Beginning To Look A Lot Like Christmas!

We help hotels to market their festive events and promotions with creative designs for brochures, menus, flyers, banners and beyond. We have a range of festive themes to choose from, and each year we add to our catalogue of creations to keep designs current and fresh. This helps to speed up the design process and gives hotels new inspiration and creativity, all of which we can personalise by adding logos, corporate colours and bespoke text. Just choose your theme and we can adapt these to any size and any product. You can even make your printed brochures extra festive by adding special print finishes such as spot UV or gold / silver foil. The Aspen Elves are happy to help! Give us a call on 01202 717418 or email hello@aspenprint.com Download our full range of designs for 2020/21 by visiting: www.aspenprint.com/christmas-isnt-cancelled/ See the advert on page 9.

Prepare for Whatever Christmas Brings with D.A. Cooke Christmas is coming but of course there is no way to predict how we are going to be able to celebrate it this year. It makes proper planning even more essential than usual. D A Cooke Wholesale is a family owned and operated business with over 50 years experience of supplying the hospitality industry with Christmas crackers, novelties and tableware. Whether you need a few luxury crackers for Christmas Day and New Year’s Eve or hundreds for the festive lead-up check out www.dacooke.co.uk for a cracking range of party novelties.

The warehouse elves are on standby for a predicted late rush of orders, so get your requirements reserved and booked in as soon as you can to guarantee the best choices. Please contact Ian or Julie Cooke for the latest availability and best possible deals. ian@dacooke.co.uk 01793 831118 www.dacooke.co.uk

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

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk See the advert on page 17.

Products and Services DMS - Signs and Graphics for All Situations Proper By SCT 26

CLH Digital

Issue 33

interior Graphics, Health and Safety Signs and of course, Bespoke Corona Virus signage.

DMS Graphics Ltd is based in Maidstone Kent. From their Maidstone office DMS of Design, Production and Installation of all forms of signs and Graphics and related projects.

DMS operates with over 20 years of experience in the Graphics industry and we have the in house knowledge, Skills and machinery to complete most graphical requirements.

DMS was originally set up as a specialist Exhibition and Events company as part of a bigger organisation.

Please visit our website www.dmsgraphics.co.uk where you will find information on our wide product range and a specialist blog with details of different projects and processes.

In September of 2020 DMS graphics Ltd became a standalone company offering a much wider range of products such as Exhibition Graphics, Vehicle Signs, Construction Signs, Bespoke

See the advert on page 7 for further information.

STARlight - The New Lightness

With the STARlight stem glass series, glass manufacturer Stölzle Lausitz has taken a further step into a new dimension. Never before has machine made glass been produced so close to mouth-blown glass with a gracefully slim stem and a gentle thin walled bowl. STARlight is a glass series with a balanced shape. A seamless and deep-drawn transition between stem and goblet as well perfectly proportioned matching profiles giving the goblets of lead-free crystal glass a high degree of functionality with a harmonious appearance. The special feature is the fineness of the glass. The stem has a diameter that is about ten percent smaller than that of conventional machine-made glasses. The goblet also has a noticeably thinner wall thickness compared to other glasses from machine production. In this way the STARlight series combines lightness with extraordinary elegance. They are perfect for highclass gastronomy, 5-star hotels and innovative wine bars. They also include the usual features of Stölzle glasses being dishwasher safe with a high breakage resistance making them ideal for both professional and home dining.

The series includes a Burgundy glass, a Bordeaux glass, a red wine goblet, a white wine glass and a champagne flute. Visit www.stoelzle-lausitz.com or see the advert on page 9.

pletely biodegradable. Managing director of Herald, Yogesh Patel explains how the company has felt its way through a changing market: “The past six months or so have been about us reacting to the changes and making sure we had the right structure in place to support the catering and food to go sectors. As the nature of eating out shifted so dramatically, with pubs, cafes and restaurants concentrating on the take out market, there was a real need for a varied choice of auxiliary disposable products to support this new service offering and we have stepped up our supply to meet this need.” With over thirty years since its inception, Herald is renowned for its unrivalled breadth of product choice. The company has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect both reputation and customer expectation. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.

The Leading Manufacturers of Custom Printed Greaseproof Papers Benefits of It’s a Wrap greaseproof paper

1. Branding opportunity for every business, large or small. 2. From as little as 1000 sheets 335 x 500mm. 3. Useful product already being used by many multiples and independents. 4. Less stock, easy storage, order quantities to suit use. 5. Change the message on a regular basis, ideal for Christmas promotions, Valentines, Mother’s Day etc. 6. Fast turnaround 7 - 10 days dispatch, from approval of artwork. 7. Option to have 1, 2 or 4 colour process registered print

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

Mitchell & Cooper Ltd. Mitchell & Cooper Ltd. was established in 1879 and remains a family enterprise to date. We are the fourth generation of Cooper’s designing, manufacturing and distributing light catering equipment for professional use in the hospitality sector. Mitchell & Cooper Ltd. is home to the world renowned Bonzer brand including the kitchen workhorse, the Bonzer Can Opener, the staple portion control range, dispensing solutions and well established professional bar equipment. Over the past 142 years Mitchell &

All orders received before 2pm each day are sent 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@sct-sct.com for a trade price list. See page 3 for details. Cooper Ltd. has proved its ability to adapt and respond to its customers’ needs and requirements, always with a personal and approachable touch. Key to this success has not only been through its grounded and established Bonzer roots, but its strong partnerships with other leading manufacturers, including, Zeroll, KitchenAid, Matfer, Bourgeat, Hotmix, Excalibur, Nemox, Bamix, Deglon, Kisag, Burnguard. We have always had a passion for innovative product design that stands the test of time. This philosophy and attention to detail remain at the heart of everything we do. See the advert on page 7 for further details or visit www.mitchellcooper.co.uk.

JURA - Speciality Coffee

Herald Launches Brochure To Support New Product Range Quality disposables manufacturer and supplier, Herald is publishing a new brochure to support what is an extended product range. With extra lines introduced across multiple product categories, Herald is focusing on the catering and food to go sectors where demand is currently high. New products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price. The company has recently expanded its sustainable offering, adding to its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are in great demand. Besides the bagasse products, the new brochure also includes Herald’s natural birchwood cutlery, stirrers and skewers and a complete cornstarch cutlery range – which looks and feels like plastic but is natural and com-

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.

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.

(including photos) exclusive to It’s a Wrap. 8. Free artwork 9. Very competitive, affordable for all. Limited set up costs, including disposable printing plates. 10. Biodegradable, non-toxic greaseproof paper and vegetable inks. 11. Available in brown or white substrates with good wet strength and high grease resistance. 12. Adds a high end look to the product. 13. Free trimming to any combination of sizes. 14. Manufactured by us in the UK. THE LEADING MANUFACTURERS OF CUSTOM PRINTED GREASEPROOF PAPERS (+44) 01327 301566 itsawrap@jrpress.co.uk www.printedgreaseproof.com See the advert on page 2 for details.

per day. The GIGA X3c / X3 G2 allows JURA to impressively demonFor lovers of speciality coffee, the updated WE8 auto- strate Swiss innovation matic coffee machine is now even more perfect. The and professionalism WE8 now prepares twelve different specialities at the down to the very last touch of a button. It now offers macchiato, espresso detail. Anywhere where doppio, special coffees and hot water for green tea at a capacity of up to 150 the touch of a button. The cups is the order of new fine foam frother is business, the machine made from the highest qual- impresses users with its ity materials and has a stun- quality, functionality and ning look and feel. Specially reliability. Coupled with top performance in every designed for the prepararespect, this results in a high tech automatic coffee tion of speciality coffees machine that is ideally tailored to the requirements of with milk foam, it makes hotel breakfasts, restaurants, bars and seminar / confercappuccino and other bev- ence venues. Recommended maximum daily output 150 erages with the very best cups per day. fine textured foam every Photos WE8 in chrome, GIGA X3 in aluminium. time. Recommended maxiVisit uk.jura.com for further information or see page 5. mum daily output 40 cups

Taking Combi Steamer Productivity To The Max

One of the stars of Rational’s new iCombi Pro combi steamer is an advanced feature called iProductionManager which, the company says, not only increases productivity but also adds enormous flexibility to production schedules. At the same time it reduces running costs. The option of cooking different products at the same time in a combi steamer isn’t new, but iProductionManager takes the whole concept to a higher level. As well as telling you what products can be cooked together, it allows chefs to select whether they want all the food to be ready at the same time, or if they want it all to be cooked as quickly as possible, or if they want it cooked as energy efficiently as possible. Depending on the choice, iProductionManager then automatically prepares the optimum schedule. For example, suppose a full breakfast is being cooked where everything is wanted at the same time. The system will inform the chef when to load the eggs, the bacon, the tomatoes, and so on, staggering the start times so that the hash browns are perfectly cooked at exactly the same moment as the mushrooms – and all the other breakfast components. On the other hand, chefs may want each food cooked as quickly as possible. In this case, food is loaded onto the different shelves and

iProductionManager simply lets staff know when each shelf’s load is ready. As one shelf’s food is being taken out, iProductionManager automatically compensates for the loss of temperature due to the door opening, and recalculates the cooking times for food on all the other shelves. Energy efficiency is increasingly important and iProductionManager can help here, too, by creating the most energy efficient schedule for multiple different foods. The iCombi control panel makes everything simple. Once the chefs have selected what type of schedule they want – synchronised, speedy or efficient – they simply drag the relevant icon, such as sausages, onto the appropriate shelf on the panel, so the system knows which food is where and can monitor it accordingly. With iProductionManager chefs can even split shelves, so that two different foods can be cooked on the same shelf, with the system monitoring each to ensure they are perfectly cooked. “The new normal is already creating new challenges for chefs,” says Simon Lohse, managing director of Rational UK. “More efficient management of the production process will provide solutions in all areas – and iProductionManager delivers the most advanced, easy to use and practical technology available.” iProductionManager is one of a suite of new, advanced intelligent features on Rational’s iCombi Pro combi steamer. RATIONAL is the leading provider in hot food preparation equipment and, with the iVario multifunctional cooking system and the iCombi Pro combi steamer, the company delivers all a commercial kitchen’s thermal cooking requirements. Together, the two appliances offer the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations and webinars, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com

Cleaning, Hygiene and Infection Control Issue 33

CLH Digital

Should Hospitality Introduce COVID-19 Testing in the Workplace? Contributed by Tori Shepherd, Employment Law Solicitor at Aaron & Partners (www.aaronandpartners.com)

WHAT FACTORS SHOULD EMPLOYERS CONSIDER BEFORE DECIDING TO TEST EMPLOYEES?

• the amount of contact employees/workers have with each other and/or clients/contractors/customers; • the type of premises; and • whether working from home is possible.

The guidance states that before deciding to test employees, employers are advised to be clear on:

Employers must be transparent when communicating their intention to test employees and give clear information in order that employees know why testing is being implemented in addition to Government testing. Employers should also explain:

• which staff the testing will cover; • whether the focus is

• whether the programme is voluntary or mandatory; • explain any consequences should an employee decline testing; • what happens after they receive their results • where employees may seek advice on their rights; and • how their data will be processed in line with GDPR and the Data Protection Act 2018. The testing process for COVID-19 can be invasive and uncomfortable, requiring a swab to be taken from inside the nose and back of the throat. Many employees may willingly undertake testing to limit the risk of an outbreak in their workplace, but individual consent is required to conduct each test.

on staff with/without symptoms; • how often employees will be tested; • the facilities for where the testing will be carried out; • which test should be used (virus/antibody); • what the arrangements are for any employee who does not wish to be tested; • how the test results will be used (including policy considerations such as equality/diversity and data protection for sensitive health information, and what effect the results will have upon employees in relation to self-isolation and absence from work); • the compatibility of the programme with the employer’s legal obligations (including health and safety, equality, data protection and employment law); and • the affordability of implementing a testing programme.

HOW OFTEN SHOULD EMPLOYEES BE TESTED? There is not yet a clinically defined number of times that an individual should be tested within a given timeframe, however this advice could change. The current ICO guidance on workplace testing states that the frequency of testing employees and whether it is necessary will depend on a number of factors, including but not limited to: • the safety measures that the organisation needs to put in place; • the relevant sector and any specific requirements or associated risks for the sector; • the nature of the work being carried out;

HOW SHOULD EMPLOYERS COMMUNICATE THEIR INTENTION TO TEST EMPLOYEES?

ARE THERE ANY CIRCUMSTANCES IN WHICH EMPLOYERS COULD ENFORCE COVID-19 TESTING? Insisting on COVID-19 testing in the workplace will depend upon whether the employer could argue that there is reasonable, necessary, proportionate and proper cause to require the test to be obtained. It may be that for some roles, where appropriate measures have been put in place and the employee has little to no “close contact” with others, it would be unreasonable to require them to have a test where they do not wish to. In such circumstances, doing so could be considered to be unreasonable or without proper cause and may amount to a breach of the implied duty of trust and confidence between the parties in the employment relationship, which may give rise to an employee resigning in response to that breach and bringing a claim for constructive dismissal. For other roles which require the employee to have “close contact”

Electrox Powerful and Rapid Disinfection

Electrox powerful and rapid disinfection. The advanced solution for our planet, created from just water and salt. Made in the UK, Electrox Sterilising Water is an ecological disinfectant that kills viruses, bacteria, spores and fungi significantly faster than other traditional disinfectants. Electrox is 80 x more effective than bleach, contains no alcohol, is non corrosive, pH neutral and hypoallergenic. It is made from water and sodium chloride (salt) using our unique, 4 chamber technology. When used with fogging machines, Electrox can sanitise restaurants, bars, pubs and hotels rapidly, with minimal disruption and without the harsh chemicals found in traditional disinfectants.

Electrox customer Mark Cassidy Owner of The Walnut Tree Inn says “We’ve been using Electrox Water to sanitise our tables and surfaces and a fogging machine at the end of every day throughout the pub, and in our rooms in between guests. It gives us, and our guests reassurance and confidence that we are doing everything to remain Covid safe at all times. We would highly recommend it to any business that wants an effective disinfecting solution which is easy to use, has no lingering smell, no harsh chemicals and doesn’t have any effects on the skin of the user.” Contact Electrox today: www.electroxwater.co.uk

Helping Hotels and Restaurants To Get Back On Their Feet We have been helping many of our hotels and restaurant clients to comply with the new social distancing guidelines to keep guests and staff safe during the Covid-19 pandemic. We can help you to ensure your marketing materials get results, as well as keeping guests safe. We have devised a range of popular products including protective screens, floor stickers, posters, branded hand sanitising stations and more. Door seals with a perforated strip which tears upon opening, to show that a room has been deep cleaned and sanitised. Cutlery sleeves which can be branded with your logo or message to prevent cutlery from touching common surfaces. Hand sanitisers we have a range of wall mounted, floor standing and mini branded hand sanitisers.

Toilet seat straps are paper wrappers which wrap around a toilet seat lid to show it has been sanitised. Remote control wraps show a remote control has been sanitised specifically for their stay. Television handsets are a breeding ground for bacteria so this branded item reassures guests that health and hygiene are paramount. Disposable menus printed in pads have been popular as instead of passing through many hands before it gets to yours, your guests can be sure they are recycled after use. NeverTear menus are virtually indestructible as they can be sprayed with anti bacterial fluid after use and can even be put in the dishwasher to sanitise. Visit our website: https://www.aspenprint.com/ product-category/social-distancing/ or call 01202 717418. See the advert on page 9 for details.

with others, for example, in certain higher-risk sectors or more confined workspaces depending upon the nature of the work being carried out, it may be reasonable and justifiable to require employees to undergo workplace testing in order to ensure that the employer is complying with their duty of care to all staff, customers, etc. and legal/health and safety requirements. Employers should however still keep in mind the risk of discrimination in doing so.

IF AN EMPLOYEE REFUSED TO BE TESTED IN THE WORKPLACE FOR COVID-19, COULD DISCIPLINARY ACTION BE TAKEN AGAINST THEM? If employers are able to justify a reasonable, necessary, proportionate and proper cause to require an employee to have a COVID-19 test as set out above, and they refuse without good reason (i.e. that doing so would be causing them to be treated unfavourably), disciplinary proceedings could be implemented for failure to follow a reasonable management instruction under the employer’s usual disciplinary procedure.

TIPS FOR EMPLOYERS: • Continue to carry out risk assessments in line with government guidance. The need to introduce workplace testing may change, for example, if government guidance changes, or if there is an outbreak in the workplace and testing may be seen as an appropriate response to the outbreak. • Consider whether COVID-19 testing in the workplace may be beneficial for the whole workforce or perhaps only for specific higher-risk roles. • If COVID-19 testing in the workplace is implemented, be aware of risks of direct discrimination if only certain members of staff are selected which may be considered unfair or harmful treatment in respect of a protected characteristic, or indirect discrimination if a system of testing for all employees is operated and it would treat a particular member of staff unfavourably in relation to a protected characteristic. • If an employee does not wish to carry out a test, explore their reasons for not wishing to do so and consider each case on its own merits. • Be careful to ensure that employees who receive a positive test result are not treated differently to employees who do not. Avoid naming individuals and anonymise them where possible. Do not provide more information than is necessary to ensure compliance with Data Protection Regulations. • Continue to comply with social distancing procedures in order to ensure that COVID-risk within the workplace is minimised.

Cleaning, Hygiene and Infection Control Issue 33

Hand Sanitising at Work Occupational dermatitis has been steadily on the rise in the UK for the past few years, with cooks and chefs being the third highest occupation that is at risk (HSE). Frequent use of hand sanitising gels, which contain alcohol, will only exacerbate the problem, as alcohol destroys the natural oils that protect our skin. There is an army of lawyers out there eager to represent victims’ claims against their employer. What can you do to help avoid this problem? Firstly ensure that a member of the management team is trained to spot the hazards that cause different kinds of dermatitis in the workplace and build it into your health & Safety policy, and then you

are not at fault for ignoring the dangers. Secondly, you can replace alcoholbased sanitising gels with alcohol-free alternatives. They are kinder to your skin, and in many cases provide longer lasting protection than alcohol-based gel. Physicool supplies eXtremeProtect organic hand sanitising balm, containing a natural biocide that kills 99.999% of germs, fungi and viruses. This can be supplied in 100ml bottles, or in bulk to fill hand pump dispenser stations. Both new products are available at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.

CLH Digital

Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel. Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed. SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout. The SANOZONE range of

machines use Ozone (O3) technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements. The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved. For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net

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

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

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

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

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

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

CLH Digital

Cleaning, Hygiene and Infection Control Issue 33

Jangro Launches Digital Cleaning Wall Charts British Company Launches Product Range That Reduces the Spread of Viruses By Touch

As bars, restaurants, and cafes reopen, independent janitorial and cleaning distributor extends digital wall chart collection to include the hospitality sector.

As lockdown restrictions continue to loosen and hospitality outlets emerge from their enforced hibernation, they must be extra vigilant when it comes to cleaning and hygiene. To assist with this enhanced focus on infection control, Jangro, the largest network of independent janitorial and cleaning distributors in the UK and Ireland, has extended its award-winning, innovative range of digital wall charts. These cleaning guides now include colour coded plans for the hospitality sector, ensuring a safe and hygienic working environment is maintained. Jangro’s digital wall chart creator has been updated to enable customers in the hospitality industry to create their own bespoke colour coded plans, featuring the products of their choice for each surface and work space within bar and catering areas. Customers can also upload their own logo, to personalise it to

their specific business.

Once the chart has been created, it can be printed or downloaded for reference. The technology has also been enhanced so that the customer now also receives a QR code, enabling it to be downloaded to a mobile device quickly and easily.

As well as their bespoke copy, the customer will automatically receive a full health and safety compliance pack. This comprises of the relevant safety data sheets, product user guides, and Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart. Essentially, this streamlines all of the health and safety documentation, making it easier for bar, café or restaurant businesses to stay compliant. Jangro is a dynamic force in the cleaning supply industry and is the largest network of independent janitorial distributors in the UK and Ireland. For more information go to https://wallchartcreator.jangro.net/ or call 01204 795 955.

London based Veraco has designed and manufactured a range of Antimicrobial adhesive pads and wraps to be used on frequently touched surfaces, such as door handles, shopping trolleys and handrails. They use 'Silver Ions' technology which works by breaking down the biological make-up of micro organisms, in order to stop the spread and reproduction of dangerous pathogens. The products kill up to 99.99% of common bacteria as well as being effective against Coronavirus. Antimicrobial silver technology is not new and has been used in paints and coatings for hospitals, but until now no one has produced a versatile range of solutions that can easily be installed anywhere.

for our trade customers. In the future, there is no reason why any frequently touched surface wouldn’t be protected” Veraco is a London based specialist in antimicrobial technology. We design and manufacture infection control products for hygiene-critical touchpoints. We develop solutions that help reduce the risk and spread of dangerous pathogens to create a much safer, cleaner environment for hygiene critical ‘zones’. Any frequently-touched surface has a huge risk of cross-contamination and it’s often unavoidable. We use antimicrobial technologies that actively kills germs on touch. The antimicrobial technology has undergone testing in accordance with BS ISO 22196 and BS ISO 21702:2019

Co-Founder Charles Churchman said, “We knew the technology worked but we wanted to also create products that looked good and were really easy to use. We have a range of different shapes and sizes, and we can also produce customised designs

Visit www.thesafepad.co.uk for details.

MAG Launches Ozone Generator Proven To Make Your Premises Safe for the Environment,

Are your rooms 100% free of germs and smells? Clean, fresh air has never been more important and ozone is being used in hotels across the world as a new safety standard for infection control. The MAG Ozone Generator emits ozone through the air to sanitise surfaces and kill bacteria and viruses including Covid–19. Proven to eliminate SARS coronavirus, norovirus, E.coli, salmonella and more than 99% of harmful bacteria and viruses, ozone is recognised as the strongest and fastest method of destroying microorganisms. With cycle times as quick as 15 minutes the MAG Ozone Generator is the quick

& easy way to sanitise any indoor environment including hotel rooms, offices, toilets, canteens, storage areas and more. Ozone is also extremely effective at removing unwanted smells from rooms. Rather than masking unpleasant odours with air fresheners and chemicals you can permanently remove smells with the MAG Ozone Generator. Available for less than £5.00 per day MAG Ozone Generators can be purchased outright or paid for monthly via lease or rental. Likewise MAG Equipment Ltd supplies and services all leading brands of commercial washing machines, tumble dryers and ironers should you require any assistance. Get in touch for your free demo or trial on 01422 244733.

Staff and Customers

LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment. Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface. DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment. There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria,

viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost everywhere where disinfection or sanitisation is required. DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates. We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:

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

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www.lineclenze.com

Cleaning, Hygiene and Infection Control Issue 33

Physicool UK Physicool UK is helping employers in the Catering sector to address two issues that have emerged as a direct consequence of Covid-19.

If a member of staff wearing traditional paper or cloth facemasks has served you recently, you’ll know that the

customer service experience is strange, faceless and nothing like it normally is. Hospitality groups have recognised the importance of ‘service with a smile’ for decades, and it is a great loss in current times. One solution for employers that may help to address this problem is to use clear plastic masks. You don’t se them around much, as they have only started to become available recently. Physicool supplies a comfortable lightweight clear plastic face mask (more practical than the full face clear visors) that rests gently on the wearer’s chin, allowing staff to engage with customers fully again.

CATERING PACKS – SPECIAL PRICES https://www.physicool.co.uk/collections/facemasks 10 x clear plastic masks: £2.50 ea. = £25.00 + VAT 25 x clear plastic masks £2.35: ea. = £58.75 + VAT 50 x clear plastic masks: £2.20 ea. = £110 + VAT

CLH Digital

Digital Contact Data Registration The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers.

The app offers the following advantages: • Saving time in service, less effort and full focus on the guests

Catering packs are available now at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.

• Simple logistics through digital accessibility

Digital Contact Data Registration:

• Drastic reduction of the bureaucratic effort

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

retention period has expired, the data is automatically deleted. The app offers the following advantages: -

Saving time in service, less effort and full focus on the guests Simple logistics through digital accessibility Drastic reduction of the bureaucratic effort - Increase of customer satisfaction More information and footage here: www.coready.de Contact: Lukas Zobel Phone: +49 6128 - 21054 - 35 E-Mail: l.zobel@heidler.de Heidler GmbH General phone: +49 6128 - 21054 - 0

Germgard from Fireco James Wheeler, Chief Commercial Officer at Fireco says, “Our customers require visual, physical products as evidence in promoting their return to work strategy to their workforce. Germgard meets those requirements, ensuring best practice, encouraging occupants to self-police when moving around the building.” Germgard helps businesses reopen safely As lockdown restrictions started lifting in July, businesses had to plan their back to work strategy in line with the Government’s Health & Safety Executive COVID-19 Risk Assessment guidelines.

With the outbreak of COVID-19, good hygiene practice has become more important than ever before. Fireco has recently released its newest innovation, Germgard, a smart sanitiser combined with digital signage. Germgard has been designed to promote awareness of the importance of hand sanitisation to all building users. It can also be tailored to suit individual business needs, helping as a building management tool. Some examples of potential messaging includes instructing users to follow your one-way system or putting on a mask before entering. Germgard is a smart sanitising station which monitors people passing through your chosen doorways. A PIR sensor will detect someone approaching and a screen will show your personalised message. Germgard can also be combined with a range of door systems so that the use of hand sanitiser is a requirement before gaining entry. Integration options include electronic door locks, automatic doors, and access control systems.

Staff and members are detected when entering the building, they are presented with a digital display asking them to sanitise their hands. Castle Snooker & Sports Bar chose to connect their Germgard system with their electronic door lock, meaning that the door will only unlock for people who have used the sanitiser unit. This reduces the possibility of human error when controlling the transfer of germs. “Germgard has played a vital role in making our COVID Secure Strategy strikingly obvious to our customers. We wanted to ease anxiety and make sure our members feel safe when returning to the new normal.” “I would recommend Fireco. They have helped us to reopen our business safely.” Fireco manufactures wireless fire door closers and retainers, notification systems, disability aid products and hygiene equipment, all designed to provide simple solutions to a range of needs: fire safety, compliance, access, ventilation and hygiene. For more information about Germgard or how Fireco solutions can assist with COVID-secure strategies, visit www.fireco.uk or call the Fireco team today 01273 320650.

• Increase of customer satisfaction The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted.

Heidler GmbH

www.heidler.de +49 6128 - 21054 - 0

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

CLH Digital

Cleaning, Hygiene and Infection Control Issue 33

Could This Be The Solution To Hand Sanitiser Pump Stations? Has supplying your diners with gallons of hand sanitiser left you with the endless task of checking for empty plastic containers or cleaning puddles of sticky gel on the floor? The people at Super Clean Hands may have found the perfect solution. They are convinced that offering complimentary 'Super Clean Hands' sachets to your guests is a more stylish, efficient, and a cost-effective way to boost customer confidence in your business and shows your concern for their safety. As a plus, Super Clean Hands is made from premium ingredients including aloe vera, which leave hands feeling thoroughly cleansed and soft without residual stickiness or odour. Additionally, the sachets are available in gel format or in infused wipes. Placed at the bar, on the table, or with the self-service cutlery, or handed out with the bill will provide your customers the opportunity to sanitise their hands at the point of consuming food, rather than at the entrance of your establishment. Super Clean Hands want to deliver safety at the point of consumption and exposure. Also popping a sachet in with takeaway food is a nice touch for the customers purchasing food for later and an important way to signify your hygiene values to your customers. And best of all Super Clean Hands will donate 10% of their profits to the National Emergencies Trust who have done such wonderful work helping those worst effected by the pandemic. Available through distributors, Super Clean Hands come in bulk cartons of 1,000, with an option of shelfready dispensers for bars and counter-tops - think pack of tag and envelope teabags! For more information call 07831 747282 or email angela@supercleanhands.uk

JLA’s Ozone Washing System Proven To Remove All Traces of Coronavirus in University Study of Infected Laundry

Treating coronavirus-infected laundry with a professional ozone washing system could have major implications for the future of infection control in the hospitality industry, according to new research. The in-depth study carried out at De Montfort University in Leicester found that the OTEX washing system, which uses ozone to kill bacteria even at low temperatures, completely removes all traces of coronavirus (OC43), a model virus for SARS-CoV-2. The system, created by JLA (the UK’s leading supplier of commercial laundry equipment) was tested by a research team overseen by Dr Katie Laird, Reader in Microbiology and Head of the Infectious Disease Research Group, and expert virologist Dr Maitreyi

Shivkumar, Lecturer in Molecular Biology. The research found that cleaning with the OTEX technology completely removed the coronavirus, even in large washing loads. Additional testing also proved that the virus was not transferred to other textiles in the wash. Believed to be one of the first studies of its kind, the research proves that coronavirus-infected laundry can be cleaned even at low temperatures, allowing heat sensitive items such as personal clothing, hospital mattress covers, emergency rescue wear and microfibre items to be cleaned effectively. Dr Laird and her team are now completing the next stage of their research, looking at the rate at which the virus is inactivated in the cleaning process to give more data on the length of time and quantities of ozone required for the virus to be eliminated. Dr Laird comments, “A key element of tackling the spread of COVID-19 is to understand how effective infection control can be implemented in real world settings. There are a variety of situations in which textiles potentially carrying the virus need to be cleaned, such as care homes, hospitals and hotels. “Until now we have had little data about how the virus responded to different types of cleaning. These initial results demonstrate that cleaning with ozone, as in the OTEX system, completely removes the model coronavirus. “This held true even when treating larger loads of

washing, as is likely to be the case in a real laundry setting. This result can give reassurance that such cleaning is effective .” Helen Ashton, CEO from JLA commented “I am really excited about the results of these tests as here at JLA we play our part in eradicating this terrible virus. We have been developing and refining the OTEX laundry system for over fifteen years and its benefits to our customers are clear - full eradication of disease, including coronavirus, even at low temperatures and a significant reduction in operational cost coupled with a meaningful benefit to the environment. “The system has been designed to be easy to use with real time verification of the disinfection process on every wash which provides a unique audit trail of full compliance to regulatory standards.” This is the latest accolade for JLA’s innovative OTEX system, having been previously recognised by the NHS Rapid Review Panel in 2009 set up by the government to fast track new technology to address hospital acquired infections, achieving the highest grade (level 1) for infection control products. More recently, assessment of compliance with current Public Health England HTM01-04 guidelines for the decontamination of healthcare linen. The OTEX ozone system is also fully supported in line with the EU Biocidal Products Regulation. For more information about OTEX by JLA, please visit: https://jla.com/otex

Ground-Breaking New Technology Helping Stop The Spread Of Coronaviruses Ground-breaking new technology helping stop the spread of Coronaviruses whilst protecting staff and customers with continual airborne sanitisation. The COVID-19 pandemic raises particular challenges for the hospitality industry. With no end in sight and millions of pounds being spent every day on cleaning and sanitisation methods that are costly and labour intensive. SOH Group has a revolutionary new product ‘SOH Pure’ that is already helping thousands of people and

businesses by continuously sanitising their premises. The SOH Pure systems work in a similar way to that of a fogger but is an ‘always on’ solution that continually sanitises an area of up to 80m2. Achieved by cold air diffusion technology liquid is turned into a vapour the is lighter than air. This vapour cleans and sanitises the air whilst airborne and then sanitises all surfaces when it falls creating a unique dual action air and surface approach.

Using SOH Pure system will help reduce the amount of time that is required cleaning and will help continually sanitise kitchens, restaurant & high traffic areas, such as staff gathering hot spots, building entrances and more. Let us help you re-open safely providing a continuously santised environment for that extra piece of mind! 02037276400, info@sunglobalsupplies.com or www.sunglobalavf.com

Hospitality Technology and Software

Issue 33

If You Are A Pub Owner, Bar Manager, Marketing Executive Or Restauranteur Our Simple Online Tool: The Footfall Driver Will Help You Get More Customers Back into Your Business… Maybe you’ve seen some of your hard earned work fall flat on its face, as your business is open one minute and closed by the Government the next with little or no warning. You’ve probably experienced, being left out in the cold facing the cold harsh realities of a losing your business whilst ‘The Big Boys’ remain resilient. It seems that nearly all of us in this business have experienced something like this from time to time, especially this year. And truth be known, it’s at times like these that experience of how to effectively Drive Footfall counts. I’m guessing you probably don’t know what to do for the best right now, everyone is doing the same type of marketing and competing for the same customers who are looking like being less well off than ever. And therein lies the big problem, and why most end up between an inevitable rock and a hard place. Less budget to attract customers but need more customers more than ever. Somewhere in my experience, between the utter mad panic of a re-launch, rock bottom budgets and the ever-increasing demands of a smaller customer base.

businesses will opt for… you know what I mean. Which just goes to show that most of us working in this type of environment must do something different to get more customers back into your business during these troubling economic times. That’s exactly why I want to have you consider the possibility that there is a NEW way for you to Drive Footfall… A new way that means you can remove worry of having too few bookings or not enough Footfall to justify opening… Ultimately and possibly for the first time, a system to put your marketing on rails with tried and tested step by step methods of increasing Footfall that will guarantee that your business gets more of a share than ever of the business that’s out there. So right now, if you are a A Pub Owner, Bar Manager, Marketing Executive Or Restauranteur and you are sick and tired of the not getting enough customers into the business that you’ve worked so hard on. Then I urge you to visit our website at www.thefootfalldriver.co.uk, get your instant quote so we can talk about the Tools you need to Drive Footfall into your business, get back on track and get the customers you deserve.

Its exactly why in my experience, something always has to give. And when something has to give, the simplest form of tick box marketing activity is the one that most

See the advert on page 32.

CLH Digital

Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic. Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service. Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas. Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit ww.usetoggle.com

Membership Club Promises 2021 ‘Head Start’ for Cheshire Cat Group Despite trading challenges facing the hospitality sector well into 2021, one independent pub group is looking forward to a ‘head start’ to the new year thanks to a popular new scheme created using gift card platform Toggle.

ahead membership cards, and add them to the pubs’ website. Bird says: “The three cards were set up quickly, and are easy for customers to purchase. There’s flexibility in the system so we can offer the ‘value added’ element again for a limited time, or extend the scheme with a Platinum level.”

Cheshire Cat Pubs & Bars launched its payahead membership scheme for customers of the group’s six pubs, launched when they reopened after lockdown on 4th July and redeemable after 2nd January next year. The success of it speaks volumes for the fierce customer loyalty inspired by each pub, especially during lockdown. Having hit upon the Pub Club idea, Mary McLaughlin and Tim Bird, founders of Cheshire Cat Pubs & Bars turned to sector technology experts Airship, using their gift card platform Toggle to create the pay

Bird said: “We took the view that if there was customer demand for something that we had in stock, or could secure through our supply chain, then we’d sell it at the hub. At one point while garden centres were shut we were doing a roaring trade in flowers and shrubs, and I was delivering bags of compost to customers!” The pub also looked after key workers, delivering free packages of essentials to local care homes and thanking the refuse collectors with a

Leading Hospitality Brands Launching Digital Loyalty Schemes In The Midst Of The Pandemic Major hospitality brands including Notes Coffee, Chucs Restaurants & Cafes, The Gentlemen Baristas, Yangtze Noodles (part of Chopstix Group) and Thunderbird Fried Chicken have signed up to the Embargo App loyalty platform in response to the challenges which the COVID-19 pandemic has brought to our sector. Embargo allows coffee shops, restaurants and bars launch their digital loyalty card within one day, providing them with a COVID-safe and fully contactless solution focused on boosting repeat business from local customers. Furthermore, Embargo’s CRM system helps venues identify their key customers and communicate with them via multiple channels like push messages and e-mails.

Notes Coffee, The Gentlemen Baristas, Yangtze Noodles and Chucs Restaurants are only a few names among the hundreds of brands that have joined the platform during the COVID-19 pandemic - replacing paper stamp cards or choosing Embargo over building their own branded apps. CEO of Notes Coffee, Rob Robinson embraces that change was inevitable in the current climate: “We’ve always had a paper stamp card but with the drive for a contactless customer journey, going digital was a no-brainer. From all the solutions we have researched Embargo definitely stood out – quick and simple to use, impressive brand recognition and a personal service ready to respond to the rapid demand that COVID19 brings.” Visit www.embargoapp.com

Smart Ordering with Hop Software Hop Software recently launched a new addition to its ever-growing hospitality focused products; Hop Shop, an online click and collect delivery platform is helping hospitality and restaurateurs through lockdown. Hop Shop can be accessed from the business website via Hop PMS allowing hospitality businesses to set-up a collection or delivery service. Hop Shop also is available through our newly launched app. The Smart Order Time feature ensures ultimate safety for both staff and customers, allowing customers to choose a convenient and safe time for collection or delivery. Now more than ever, guests are opting for a con-

tactless service from restaurants and hotels. Hop Shop has already helped many hospitality businesses find additional revenue streams. Richard Drummond owner of McKays Hotel, Bar & Restaurant, Pitlochry says; “Hop Shop has been a great addition to our operations. Guests continue to use the app and enjoy ordering food via their mobile, directly to their rooms and homes. As the current situation develops, Hop Shop has diversified our business and opened a new revenue stream.” For a demo of Hop PMS and Hop Shop, please email: SharonSmith@hopsoftware.com or see the advert on the facing page.

six-pack of beers. Bird said: “Everything we did during lockdown was about keeping our pubs visible and relevant; they couldn’t be meeting points any more, but they could still support their communities in other ways. People have told me that we helped to create some good lockdown memories locally, and they appreciate the efforts we made.” The Toggle platform allows hospitality businesses to quickly set up bespoke, branded gift cards. The service was made free to operators during lockdown, now charges are only applied after £1,000 worth of gift card sales. Users can be up and running in around 30 minutes, making gift cards available for customers to buy online and in-venue, send to recipients by email and post. Hundreds of pubs, bars and restaurants are live on Toggle, including: JW Lees, Yummy Pubs, Boston Tea Party, Brewhouse & Kitchen, Côte, Turtle Bay, San Carlo, Bob Bob Ricard, Park Chinois, Revolución de Cuba, Hickory’s Smokehouse, Ego Restaurants & Rosa's Thai Café. For further information visit www.airship.co.uk and www.usetoggle.com

Hospitality Technology and Software

Issue 33

CLH Digital

Technology is the Foundation of Hospitality’s Revival Over the last year, we have seen advances in technology that would normally have taken months, if not years, to develop, test, trial and implement. But the flexibility and dexterity that has helped hospitality operators to adjust their way of working to meet changing restrictions, often at short notice, highlights the importance of technology in a modern hospitality venue and why it is no longer an optional extra. Henry Seddon, Managing Director of Access Hospitality, offers his thoughts on how technology can support hospitality businesses as they prepare to rebuild trade in 2021.

INTEGRATION, INTEGRATION, INTEGRATION The most important piece of advice I can give anyone who is reviewing how technology fits in their business is that the best solutions are those that integrate across many applications rather than being stand-alone. An EPoS system that integrates with order ahead, delivery, table reservation, payment, marketing, loyalty and engagement apps, for example, will simplify all stages of the operations process and provide a seamless customer journey. When trading guidelines have changed at short notice – reducing capacity, advance booking, table service only, contactless payments – integrated technology has enabled operators to adapt quickly and effectively. Access EPoS has at least 64 integrations available, enabling frictionless interaction and greatly enhancing the scope and power of the overall system, and this has provided access to implement reactive solutions, such as the addition of test and trace data to existing reservation technology. Integration delivers streamlined interaction that increases efficiency across the business operation, reducing admin time so that staff can reassign their time and skills more productively elsewhere. The resulting com-

mercial reports are more comprehensive and have rich data to enable effective analysis and a deeper understanding of what is happening at every level of the business.

A FLEXIBLE AND SCALABLE EPOS SYSTEM With so much uncertainty in the sector, flexibility and the option to scale an EPOS system are vital. Whilst an off the shelf solution might be the best choice for a start-up business, or one without significant growth ambitions, it could restrict business agility and future expansion as trading restrictions are eased. Proven technology that responds to changing needs drives efficiencies and provides exceptional guest experiences from one trusted source, which has never been more important than a time when there is no margin for error on revenue, costs and customer service.

SINGLE SIGN-ON Technology should simplify an operation and improve the work routine, not make it more complicated. As integration increases, so does the value of running solutions with a single sign on, with information displayed on a personalised dashboard instead of having to work across several different screens. Access Workspace enables customers to access different technology solutions in one place rather than having to sign in on numerous systems, transforming productivity and engagement. The seamless interaction reduces time spent on input and data interrogation, providing a frictionless way of working and immediate access to the right information.

ACCELERATION OF CONTACTLESS OPTIONS Having seen steady growth over the last couple of years, the move to contactless payments has been accelerated significantly in the last nine months, as everyone recognised the threat of infection from handling cash. The use of payment apps will continue as customers look for a convenient and secure way of managing their finances, particularly if their disposable income has been impacted during the pandemic, and they are now recognising that one solution for order and pay at table is more convenient than downloading a series of apps for different operators. Once again, integration becomes a key factor for operators, with Access EPOS integrating with

a host of order ahead, delivery and loyalty solutions as well as the main payment apps that customers are turning to.

FACILITIES MANAGEMENT Technology has revolutionised facilities management, with automation changing the landscape of compliance obligations, planned and reactive property maintenance. Sourcing suppliers, negotiating costs, checking ongoing works, approving invoices and filing certifications can now be completed at the press of a button. With so much being possible remotely, there has been a surge in interest in the Access Maintain managed service which handles the process for hospitality operators, providing expertise and easing pressure where the property management staff are still furloughed or the business is running at reduced capacity, with no-one having overall control for this function.

FUTURE TECHNOLOGY Technology will continue to evolve quickly but two areas are likely to drive the next round of development and impact. ‘Big data’ describes extremely large sets of data coming into a business daily and includes venue performance, spend per head and customer satisfaction. Consolidation and analysis to drive decision making can be time consuming and confusing but the introduction of a single platform to serve data from all hospitality technology will deliver significant benefits in accuracy, efficiency and cost savings. Another area will see technology help in the challenge of reducing waste which is a focus from a cost and sustainability perspective. Tracking food returned or thrown away will contribute to regulating portion control and minimising waste, taking business into 2021 with cost control and environmental at front of mind. See the advert below to find out more about how Access Hospitality can help your business.

Staying warm whilst dining al fresco Due to COVID-19, 2020 has been the year of dining al fresco. From home BBQs with a group of six friends to eating outside at your local pub or restaurant, everyone has been making the most of the sunshine – whilst maintaining a safe distance. Lots of people are still very wary about sitting indoors. And, in many cases, outdoor table service is the only thing that has kept people together and businesses afloat during these difficult times. So, the question is: what will happen now that autumn weather has arrived? Here at Under Control, we believe we have the solution.

3 tips to keep warm whilst dining outside 1. INVEST IN PATIO SPACE HEATERS

This is (by far!) the easiest way to stay warm whilst dining al fresco. Infrared patio heaters – such as those available in our space heating department – are perfect for use in home gardens and commercial spaces. They provide a gentle yet highly effective source of heat, over a large area, and are guaranteed to keep you feeling toasty on the chilliest of days. What’s more, they’re safe to use, energy-efficient and have a sleek and modern design. The perfect solution for both relaxed gatherings on your patio and fancy bars and restaurants alike.

2. PROVIDE WARM BLANKETS

In addition to outdoor patio heaters, perhaps supply your guests with complementary blankets? Of course, due to current regulations surrounding coronavirus, these would need to be washed thoroughly between each use. But it’s a simple way to create a cosy and welcoming atmosphere in your outdoor dining space – and will encourage people to visit throughout the winter months.

3. SERVE WARM FOOD AND DRINK

Al fresco dining in winter calls for hot winter beverages. So, if you’re running a bar or having friends round for a few drinks, why not swap out the beer and gin for mulled wine, hot cider and Irish coffee? Or if food is on the agenda, perhaps choose meals that are warm and hearty? Served up next to the patio heater, these options will warm your guests up nicely, even on the coldest of days.

Invest in your infrared patio heater today! Infrared patio heater available at Under Control Instruments There has never been a better time to invest in a patio space heater. They are the most effective and convenient way to heat up an outdoor space and will ensure you can dine al fresco despite plummeting temperatures. Yet despite this, they’re available for an affordable price – starting from just £175 per unit. So, why not take a look today?

To find out more about the infrared patio heaters – or for further tips on how to keep warm whilst dining outside – please feel free to get in touch. We have detailed knowledge of all products currently available in our space heating department and we’re always happy to help.

0121 238 2795 or send an email to info@undercontrol.co.uk and we’ll respond as soon as we can. Alternatively, visit www.undercontrol.co.uk Either give us a call on

Design and Refit

Public Expect Screens and Other Hygiene Measures From Their Local After Lockdown Lifts Hygiene remains front of mind for pub-goers, as the study finds two thirds (66%) are much more likely to visit if hand sanitiser is readily available throughout venues - and a quarter (25%) plan to avoid using public toilets upon returning to the pub. Visible protective measures are also supported, with two in five (40%) claiming they’d be more likely to visit their local if it was compulsory for staff to wear face masks, and over a third (36%) welcoming screens at the bar. Consumer attitudes uncovered in the research show that the on-trade sector will face changes to some long-established traditions – revealing five key themes venues should be aware of: Peak times: Venues will need to rethink their offering outside of evenings and weekends, as over half (54%) plan to avoid visiting during peak times Skipping the queue: Jostling at the bar could become a thing of the past, as 55% welcomed the switch to table service, and just under half (49%) more likely to go to bars or pubs with app-based ordering Spatial awareness: Support for social distancing is such that 56% wish to sit two metres from strangers, with 1 in 4 (25%) wishing to sit two metres away from friends One in, one out: The majority of pub-goers (51%) back a limit to the number of patrons allowed into a pub at one time. Think local: There is a clear consumer desire for pubs to support the community, with 49% more likely

It’s that time of year again.

Why not invest in an infrared heater?

This heat is very similar to that produced by the sun. Essentially, the heater emits infrared light, which is part of the electromagnetic spectrum and invisible to the human eye. This light travels unimpeded through the air until it hits an object. The object absorbs the light, causing the molecules inside it to vibrate – and this vibration subsequently leads to the production of heat. to visit venues sourcing food and drink from local suppliers, and 52% keen to see performances from local acts including musicians and singers Yet the research also reveals that the quality of pubs’ core offering will remain key. When asked what they miss most about going to the pub, two thirds (64%) claimed to miss pub food the most, and a third miss a ‘perfectly poured pint’ (33%). Despite the changes that the On-Trade will need to make to support social distancing, Brits are keen to support the industry with a quarter planning to visit a new pub they haven’t tried before (25%) when lockdown lifts, looking to spend an average of £27 on their first visit. Almost one in five (18%) will use this as an opportunity to be adventurous and treat themselves to a more expensive drink than usual. Paula Lindenberg, President of Budweiser Brewing Group says: “It’s great to see so many Brits are yearning to get back to the pub. But it’s not without its cautions with the research finding that pubgoer’s behaviours, values and expectations will shift as the lockdown eases. Safefty continues to be a major concern when planning refurbishments and space and protective measures are needed to boost customer confidence."

The clocks have gone back, outside temperatures have dropped, winter is just around the corner. And with a second UK lockdown about to start, thousands of people are working from home, and looking for ways to keep warm and cosy – without breaking the bank in the process. Here at Under Control, we reckon we have the solution…

Infrared space heaters are wall-mounted heaters that convert electricity into radiant heat.

During the first lockdown research conducted by BBG examined new measures and attitudes post lockdown.

CLH Digital

Get Ready For Winter With Indoor Infrared Heating

What are infrared space heaters?

Budweiser Brewing Group (BBG) have once again revealed the publics desire to return to the pub. Brits as revealed in the front page story are keen to get back to the local once the sector re-opens.

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Infrared heaters only warm the area directly in front of them. They transfer heat from one object (i.e. the heater) to another (e.g. your body), without heating the air in between them. And as a result, they boast a range of benefits and have become a popular option for the winter months.

5 BENEFITS OF INFRARED HEATERS 1. Instant heat Unlike convection heaters, which gradually heat the surrounding air, infrared heaters emit a precise and instant beam of heat. This makes them a great option if you’re sitting on the sofa or at a desk. The heat will be focused solely on you, rather than heating the entire room unnecessarily. 2. Energy-efficient As they only heat specific objects, infrared heaters don’t waste any energy. What’s more, almost 100% of the heat created is transferred out. They’re super-efficient. Therefore, they cost much less to run than a traditional convection heater and have a significantly smaller carbon footprint. 3. ‘Healthier’ Infrared heaters do not rely on air to transfer heat. As such, dust and allergens are not circulated around

the room and allergies can often be reduced. The natural infrared light is also absorbed by the body, leading to healthier blood circulation, as well as a number of other health benefits. 4. Low maintenance Not only are they easy to install, infrared space heaters require virtually no maintenance. They have no moving parts (e.g. a fan) or motors that are likely to break, no air filters that need to be replaced. Simply keep them clean and dust-free and they’re guaranteed to last for at least 5-10 years. 5. Unobtrusive Since they don’t use a fan, infrared heaters work silently. They also don’t have any lights or lighting functions – and, thanks to their stylish design, will blend seamlessly into the background. Indoor infrared heaters available at Under Control If you wish to prepare your commercial premises for post-lockdown customers, there’s never been a better time to invest in infrared heating. Here at Under Control, as part of our online space heating range, we currently stock an space/patio infrared heater – perfect for both domestic and commercial use. This rotates to give maximum heating area and comes with remote-control. There are two power options (1600w and 2000w). Starting from just £175 per unit, it’s an affordable and effective way to keep your property warm this winter. So, why not take a look today? And remember, you’re always welcome to get in touch. Our team has excellent knowledge of the infrared space heaters available and we’ll gladly answer any questions that you may have. Either call us on 0121 238 2795 or send an email to info@undercontrol.co.uk and we’ll get back to you.

Mysons ltd successfully tendered for the refurbishment of the conferencing and banqueting at the Four Seasons Hampshire with a very tight programme of 7 weeks with no overrun as there were conferences booked for the day after handover. The work itself was a challenge using some new techniques with specialist paint and lighting and with the coordination of the FF&E to ensure a smooth handover Mysons Ltd prides itself in the ability to react to the clients demands being as flexible as possible to meet them we are a national company working from inverness in the north to Hale in the south using where possible our own labour and closely with our partnered sub contractors from a C&B refurb to reactive and planed work for local authorities, windows and doors to groundworks and building works, soft strip small demo to general maintenance.

Jeff Satwick

Derek aDby

Managing Director

business Development Manager

Jeff@mysonsltd.co.uk

derek@mysonsltd.co.uk

07873 111578

07948 438848

COMPACK - THE STANDARD THAT MAKES THE DIFFERENCE

PROFESSIONAL WAREWASHING SYSTEMS RELIABILITY HIGH PERFORMANCE GUARANTEED ASSISTANCE At prices you will be overjoyed with Purchase/Rental/Interest free 0% finance available COMPACK GLASSWASHERS

The Compack glasswashers have simplicity and robust performance in mind. Where the need for just washing glasses is the main aim this is the machine for the job.

• Electronic control with push buttons for high efficiency and easy to use • 350, 400 and 500 basket machines available • 120 seconds washing cycle • Ecoclean control system for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Light function button with self diagnostic

(subject to status)

COMPACK FRONT LOADING DISHWASHERS

• Electronic control DIGIT with temperature display • 4 washing cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Built in softener (only on D50S and D55S) • Colour coded function button with self diagnostic • Evolute Electronic control with LCD display

COMPACK PASS THROUGH DISHWASHERS

D100

FOR ALL MODELS

• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle • Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump). • Thermal acoustic double door • New inclined and deep-drawn welded tank • Door reinforcement brackets • Adjustable rinsing arm rotation speed • Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant • Removable double filtering system for wash and drainage cycle

Web www.compack.uk Email info@compack.uk Tel 0333 456 4500

BT100/BT100S

• Electronic control with LCD display • 4 individual programmable cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Break tank – AA air gap – WRAS approved • Guarantee rinse temperature 85⁰C at constant pressure • Self cleaning cycle on drain down • Thermal protection for wash tank and boiler • Built in softener (only on BT55S) • Self diagnostic

BT100TC/BT100TCS

Design and Refit

Hospitality Partnership Between Harrison Spinks and The Fine Bedding Company The perfect partnership of two heritage brands, Harrison Spinks Hospitality and The Fine Bedding Company are collaborating to offer hoteliers a full package and guests the best possible sleep experience. Passionate about sleep and specialists in their own fields; Harrison Spinks have been handcrafting luxury mattresses since 1840, while The Fine Bedding Company have been manufacturing pillows, duvets and mattress protectors for over 100 years. Alike in their values, both these family businesses have innovation, sustainability and quality craftsmanship at their core and in every step of their manufacturing process, with unrivalled expertise in what

makes a great night’s sleep. This partnership emphasizes the importance of the whole sleep package and everything that affects a guests sleep experience; from the mattress to pillows and duvets. Dedicated hospitality web pages on each brand’s websites will allow hoteliers to discover a range of full sleep packages; products from each brand that work in harmony with each other to create the perfect sleep experience for your guests. With each brands sale teams offering recommendations to their respective customers. To discover more please visit: www.harrisonspinks.co.uk/hospitality and www.finebeddinghotels.co.uk/

Perfect Refrigeration Performance, Outstanding Energy Efficiency

German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business. Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner. Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment. The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants. Liebherr's under-worktop

appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect. The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency. To find out more information please see that advert below.

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CLH Digital

Mitsubishi Electric launch the UK’s first lower GWP R32 Air Curtain Mitsubishi Electric has launched a new, R32 Air Curtain which is designed to improve energy efficiency and minimise heat loss from a building while allowing businesses to benefit from an open door policy. As the first manufacturer in the UK to launch an R32 Air Curtain, the new Mr Slim HP DX 2.0 Air Curtain completes the R32 offering across splits indoor units and allows customers to move to one sole refrigerant on site. R32 has a much lower global warming potential (GWP) than R410A and is now the refrigerant of choice for split systems. By using R32 throughout the system, carbon emissions are reduced and installation, service and maintenance are all simplified. “The new Mr Slim Air Curtain is the first in the UK, to utilise R32 which makes it the perfect choice to help buildings meet their carbon reduction plan”, said Mel Threader, Senior Product Manager. “This technology offers an energy and cost efficient solution that would benefit all locations with public entrances including retail, hotel lobbies, office entrances, higher education, hospitals, libraries, museums and leisure facilities”. Air curtain technology minimises the amount of cold air entering a building and keeps the warm air inside, ensuring a comfortable environment is provided to the occupants. Flexible and easier installation is achieved with the R32 indoor unit

as it is available in a recessed or exposed design offering. In addition, the Mr Slim HP DX 2.0 air curtains can be used as twin systems, using two identical units to serve a wide or double entrance / exit, served by a single common Mr Slim outdoor unit. Developed by Mitsubishi Electric in conjunction with air curtain manufacturer Thermoscreens in the UK, and currently available in 1m, 1.5m or 2m lengths as a dual refrigerant solution (R32 or R410A), the units are ideal for businesses looking to future proof their buildings by running completely on R32. They offer lower run costs and carbon emissions through the flagship Mr Slim Power Inverter high efficiency outdoor units. “Overall this R32, energy efficient air curtain is the ideal solution for businesses with strong carbon reduction targets who want to be able offer an open door operation whilst ensuring a comfortable environment inside”, added Mel Threader.

Further details on the system can be found on the company’s website https://les.mitsubishielectric.co.uk or www.thermoscreens.com

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Design and Refit

Hot Water Without The CO₂

Able to draw and transfer thermal energy from air, Air Source Heat Pumps (ASHP) under the right circumstances represent an efficient way to significantly reduce the carbon emissions of a building. Commercial hot water and heating specialist Adveco now extends its ASHP offering with the Adveco L70, a high capacity monobloc air-to-water heat pump. Calibrated for the UK climate, the L70 operates with ambient temperatures of -20 to +35°C. When temperatures plummet, the L70’s automatically provides built-in frost protection.

Achieving water temperatures up to 60°C, the L70 can be used to supply preheat for hybrid applications with regular hot water demand, such as for showering and washing. The L70 will dramatically lower CO when analysed using the carbon intensity figures from the new SAP10. Compared to gas systems the carbon emissions are reduced by around 70%, when using the SCOP of 3.39 (Ecodesign reference design temperature of 10°C for the UK and water temperature at 35°C.). Even greater efficiency can be attained in warmer southern and western UK regions. www.adveco.co

Don't Lose Revenue This Winter Social distancing isn’t going anywhere so you’re probably wondering how you can keep all those extra covers you’ve placed in your outside space when the bad weather arrives? Installing an outdoor structure from Broadview Shading Solutions could be the answer. The outdoor pergola structures with retractable louvred roofs can be enclosed with sliding glass or retracting zip screens to create additional enclosed space for the Winter. Optional extras such as LED lighting and electric heaters mean the space can be used all year round. The custom structures from Broadview can be designed to fit any space and cre-

ate the perfect addition which is both practical and aesthetically pleasing. Integrated gutter systems make this addition to your business a fully functional all-weather solution. Offer extra covers on busy days, guaranteed functions throughout the Summer whatever the weather, and a year-round additional party space. Separate entrance doors enable clients to use this as an exclusive area for special events. To learn more and to book your free design consultation, contact Broadview today on 01202 679012.

Ambimedia Audiovisual Solutions

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

Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands. ENHANCING OUTDOOR SPACES In order to enhance outdoor

areas in pubs and restaurants, we have provided solutions including outdoor high brightness TV’s, outdoor sound systems and extended WIFI and CCTV networks. HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further, providing dig-

ital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising. DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us

Mayfair Contract Furniture We supply contract grade commercial furniture to the hospitality & leisure industries. With over forty years of experience in the hospitality industry, we are passionate about supplying the finest quality products. We deliver to all areas of the United Kingdom, Ireland and Europe and export our products worldwide. We keep in stock a huge variety of New contract furniture including tables & chairs, lounge / lobby furniture, & hotel bedroom furniture ready for immediate dispatch. In addition to this as a direct importer we

Wine Storage Solutions

Wine Storage Solutions Ltd was established in March 2005, to find and develop the perfect temperature and humiditycontrolled wine coolers and fridges for my friends’ and my own wine collections. The brief was simple – quality, reliability and style. We always had reliability in mind as we had all replaced our own coolers in the past, often much earlier than we would have liked or hoped. The development of the Vin Garde range’s single-weld refrigeration system

Design and Refit can also competitively fulfil a wide range of bespoke orders to suit your personal requirements. Not just a supplier; We understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted, and logistics. Contact 01733 310 115, email: sales@mayfairfurniture.co.uk or visit www.mayfairfurniture.co.uk has gone a long way to ensuring top performance and excellent longevity. We are proud of our product ranges and passionate about wine storage at home and in the restaurant. We would encourage you to pay us a visit to see all these models in our showroom in Chipping Norton. Our customers are always saying they look so much better ‘in the flesh’. If you cannot visit, we are always happy to answer any questions you may have regarding your wine storage requirements and we look forward to hearing from you. Visit www.winess.co.uk or see the advert on this page for further details.

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and

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The Southwest. We undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

CLH Digital

TEMPERATURE CONTROLLED WINE STORAGE & DISPLAY WITH LED LIGHTING

NO PLUMBING OR DRAINAGE REQUIRED, COMPLETELY SELF-CONTAINED

We are specialists in the supply and installation of temperature-controlled wine display cabinets which can be placed in any part of a building and require no plumbing or drainage. Our stunning and unique range includes contemporary & traditional styles with beautiful LED lighting, self-contained, temperaturecontrolled walk-in wine rooms for 990-4000+ bottles and wine display cabinets with 4 glass walls and LED lighting in all four Visit our corners to create a stunning visual effect which you showroom, can walk around 360 degrees. call us or view online.

Wine Storage Solutions Ltd

Essex House, Cromwell Business Park, Banbury Road, Chipping Norton OX7 SSR

Tel: 01608 645083

www.winess.co.uk

Email: info@winess.co.uk

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

Sun. Shade. Shelter.

OUTDOOR LIVING PODTM - CONDUIT CLUB - MAYFAIR |

ALL WEATHER WEATHER | TERRACE COVERINGS W aterproof fabric or aluminium louver ed rroofs oofs Waterproof louvered Effortless control Ef fortless motorised rremote emote contr ol operation force)* Wind rresistant esistant upto Beaufort 12 (hurricane for ce)* infra-red Optional LED lighting & infra-r ed heating 5 year guarantee for peace of mind Make the most of your outdoor space with our innovative retractable retractable awnings and aluminium pergolas that provide shelter,, provide flexible shade and shelter allowing your clients to enjoy the alfr alfresco esco experience come sun, wind, rain or even snow snow..

t 0344 800 1947 e info@cbsolarshading.co.uk w cbsolarshading.co.uk/commer cbsolarshading.co.uk/commercial cial *Wind resistance resistance based on our louver louvered ed rroof oof Outdoor Living PodsTM

CUBA PATIO AWNING - THE OAKSMERE - SUFFOLK |

Design and Refit Caribbean Blinds, the UK's External Shading Experts We love external shading and the benefits it brings. Dedicated to external shading for over 30 years, no one is more passionate, knowledgeable or experienced. Caribbean Blinds, established 1987, is a second-generation family-run manufacturer of luxury external shading systems, that transform the use, functionality and enjoyment from all types of spaces. From humble beginnings the company has grown to become the leading supplier and pre-eminent name in external shading in the UK. Working across residential, contract, commercial and trade, our products can be seen adorning the facades and gardens of discerning homeowners and businesses across the UK, with notable celebrities and prestigious commercial establishments amongst our ever-expanding portfolio of clients. The company’s foundations are built around providing innovative external shading systems that deliver genuine lifestyle-enhancing/energy-saving benefits, coupled with premium quality, stylish design, exacting

service, value for money and above all else expert knowledge and advice to enable clients to make an informed decision. We pride ourselves on the fact we are the UK’s only company dedicated purely to external shading, we do not get involved in any other home or garden improvement products, even interior blinds or glass rooms and this makes us completely unique in the field – truly specialists! Experience a refreshing difference dealing direct with the UK’s leading external shading manufacturer. We will provide you with sound, honest, expert advice on the correct external shading system for your application, requirement and budget. Whilst we may not be the cheapest, we guarantee to offer the best value for money, with a quality, service and specification that cannot be matched. Teal 0344 800 1947 or visit www.cbsolarshading.co.uk/commercial or see the advert on the facing page.

CardsSafe - Protecting Assets ®

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! • CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + a one off admin charge. • CardsSafe® ensures peace of mind and protects against fraud and theft • CardsSafe® increases staff trust and improves the work

environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com, Phone: 0845 500 1040 Email: sales@cardssafe.com

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CLH Digital

Opt for Timeless British Style and Quality With Cast Iron Furniture Traditional cast iron furniture has been a familiar sight in UK pubs since the Victorian era. These days, it is also increasingly popular in more contemporary settings, combined with modern décor. All Trent Furniture’s cast iron tables and stools are instantly recognisable as British design classics and with their superior strength and stability, they are built to last. Not only that, when the time does come for a facelift, sprucing up or even changing the colour of cast iron furniture couldn’t be easier. Weighing over 20kg, the Britannia table base, with its intricate Britannia and Union Jack motif, is the perfect choice for any pub or restaurant, as are the Dolphin and Girlshead tables.

SD Screens

SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors. During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environment with some boasting up to 95% capacity. The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround

With the ability to accept table tops in a wide range of sizes and finishes, cast iron table bases are also an incredibly versatile option when paired with Trent’s great range of wooden and cast iron chairs and stools. With prices starting at £57.90 for the Girlshead table, Trent’s cast iron furniture combines cost effectiveness with quality. To find out more about Trent Furniture’s fantastic range of cast iron furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk. time in-between covers an easy task. The screens arrive to you pre-assembled, all you need to do is screw on the feet and you are ready to open your doors. To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

CLH Digital

Issue 33

Design and Refit

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom

Square One Interiors

Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was

also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design. Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space! For more information visit www.squareoneinteriors.co.uk

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

Design and Refit AMEREX Kitchen Protection

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CLH Digital

The AMEREX® Kitchen Protection (KP) fire suppression system is already a staple in commercial kitchens around the world. Amerex innovations make it an easy choice to meet code requirements, keep people and property safe with a dependable system, and give restaurant owners and operators unparalleled ease of use and maintenance for years to come. Plus, Amerex’s KP system meets the rigorous UL 300 standard for fire testing of fire extinguishing systems for protection of commercial cooking equipment required by NFPA guidelines. From fine dining to fast food chains, the Amerex KP system fire has the components to meet your clients’ needs.

KP offers two appliance protection configurations — Appliance Specific, where the appliance location is fixed, and Zone Defense, an overlapping protection configuration that allows kitchen appliances to be moved or replaced without having to move system discharge nozzles. Zone Defense future-proofs the kitchen design and allows restaurants to adapt to changing consumer tastes or business conditions without repiping the fire system. KP offers three different fire detection methods — standard thermal link detection or one of two linear heat detection options, pneumatic heat sensitive tubing or electrical linear heat detection. Contact Amerex at www.amerexfire.eu

Zone Defense means we’ve got you covered.

CambridgeStyle Canopies Our product range includes:

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

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

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

Our product range includes:

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

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

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

Previous Clients Include:

CLH Digital

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Design and Refit

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 generates a great flow for customers and

staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.

Sims - The First Port Of Call For Banquette Seating

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

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. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

Design and Refit

Issue 33

CLH Digital

Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment. Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling

If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit www.contractfurniture.co.uk

Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trolleys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restaurant to the splendid 3 to 5 star hotels, resorts and Residential homes.

Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call. Freephone: 0800 917 7943 www.euroservice-uk.com

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

sales@euroservice-uk.com

Freephone: 0800 917 7943 www.euroservice-uk.com sales@euroservice-uk.com

Manufactured in the UK

B351N

CHC01

CHC01CD

CHC08PC

CHM01L

CHM06

CELEBRATING 40 YEARS IN THE TROLLEY WORLD 10% discount with the code 40TC

CHM06L

Q6C

W2CD2

www.euroservice-uk.com

W2PAT

W2RT

CLH Digital

Property and Professional

Issue 33

New Restrictions and Financial Uncertainty - What Can Pub Owners and Landlords Do? By Alan Hamblett, partner at debt recovery and asset finance solicitors, Corclaim (https://www.corclaimdebt.co.uk/people/alan-hamblett) Back in the day, when the second wave was only being talked about as if it were a remote but unlikely possibility and when everything was going to be back to normal by Christmas, the government published a code of practice for commercial property relationships during the Covid-19 pandemic. This was obviously based on the government’s inability to see beyond the horizon. The long term effects of its proposals have clearly not been thought through. The foreword says that "Government has always been clear that tenants who are able to pay their rent in full should continue to do so, whilst those businesses that cannot pay in full should communicate with their landlord and pay what they can. Landlords should also provide support to businesses if they too are able to do so". So far, so good. The code relied upon "transparency and collaboration", a “unified approach” by all stakeholders including government, utilities, banks and others to achieve outcomes reflecting the code's objectives, "acting reasonably and responsibly" and, perhaps most crucially, government support. In the early days we had government-backed loans and grants, business rates relief and VAT deferral to help with cash flow. Whether any further government support will become available, as we face increasingly restrictive measures, remains to be seen. Subject to all of that, the code suggests that landlords and tenants should talk to each other. Common sense. Landlords should be willing to provide

concessions where they "reasonably" can, taking into account their own financial commitments and information provided by the tenant, which should be treated sensitively and confidentially, about the financial impact of restricted trading. Landlords refusing concessions should explain to tenants why they are doing so. It was suggested that new arrangements could, for example, involve:

CRAR (Commercial Rent Arrears Recovery) is no longer available either unless at least 9 months’ rent is overdue. That will be increased to 12 months’ arrears at the next quarter day on 25th December. Statutory demands and winding up petitions are prohibited unless it can be shown that the debt is not due to the effects of the virus on the debtor's financial position. The burden of proof is on the landlord to show this. A number of options do remain open though.

(a) A rent free period; (b) A deferral of rent (although thought would have to be given as to how this is going to be paid in the future); (c) Payment monthly rather than quarterly; (d) Rent reduction geared to turnover; (e) Withdrawal from rent deposit - on the understanding that the landlord will not require it to be topped up; (f) Waiver of interest on late payment. The code also covers service charges and says that these should be reduced where the lack of the use of a property has lowered the cost of providing services. This is probably a legal requirement anyway. Any variation to the lease should be confirmed by written memorandum speak to your solicitor if in doubt. If rent concessions are agreed with tenants, it should be confirmed in writing that these will terminate automatically if any proposal for a voluntary arrangement is put forward by the tenant for creditors to vote upon. This will mean that the landlord's voting rights will be by reference to the full amount and not the reduced amount. If reasonable arrangements cannot be agreed by the parties, then what can a landlord do? First, let's look at what a landlord cannot do. Forfeiture of commercial leases for non-payment of rent is still prohibited by section 82 of the Coronavirus Act 2020. This prohibition originally expired on 30th June, was extended to 30th September and now runs until 31st December 2020. No doubt it will be extended again.

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

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

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

October-December 2020 Guy Simmonds Market Update Stephen Taylor, Managing Director of Guy Simmonds, comments upon the hospitality property and pub leasehold and freehold market at Guy Simmonds, in the new unprecedented, deadly Covid19 pandemic era, with continuing/increasing Autumn and Winter 2020 prevalence. This includes the further and damaging full month minimum period of national hospitality closures, provisionally ending on December 2nd. Many in the hospitality industry feel the industry (which has invested heavily in measures and equipment to protect the public from Covid19) is unfairly taking the brunt of damaging Government measures, especially since they argue the incidence and transmission of deadly Covid19 is much lower, compared with other sectors. Where possible, many in the hospitality industry will adapt and provide a takeaway/delivery service to help their survival and cash flow crisis, whilst providing a welcome service to the local community. One aspect we can all agree upon, is the late announcement of the further extended period (now until March 2021) of the Government furlough scheme, which is especially welcome in these desperate unprecedented times. At Guy Simmonds, we are still managing to sell a surprising number of freehold premises, create new free-of-tie leases (at our recommended sensible and sustainable rents) for our valued freeholder/retiring publican clients, and even having some success in assigning Pubco leases (albeit at very realistic premiums). We continue to fully market all businesses using our innovative and unique combination of websites, portals and generic domain names. We are making a relatively good number of appointments for prospective purchasers (always following/adhering and sending via email the evolving Government viewing guidelines

etc). Our valued prospective purchasers, cooperate and demonstrate their genuine intentions to acquire a suitable business by completing via email, a number of our relevant questions, including finance status, how soon they wish/are able to acquire a business, relevant experience, etc, prior to us arranging a formal appointment with our vendor clients for them to formally view the premises. We are finding that people from diverse backgrounds and professions are still looking to enter the licensed trade. Certainly, a freehold licensed business can often now be perceived as a relative bargain, especially when compared with the differently valued residential/domestic property market. The complete contrast between licensed businesses is highlighted and compounded by the now almost complete reluctance of banks/institutions to finance hospitality businesses, compared to the still buoyant residential/domestic house sector - whereby Banks/Building Societies/Lending Institutions continue to be prevalent in their desire to lend residentially and at very high ‘LTV’ (Loan to Value) levels. Fortunately, some relatively ‘cash rich’ (not relying upon borrowing) positive purchasers of freehold and leasehold hospitality businesses take a longer-term view. They are of the opinion that whilst the on-going Covid19 pandemic is dreadful and clearly adversely effecting the hospitality trade with a potential nightmare winter scenario looming - at some future point (probably if/when a successful vaccine is available and ‘rolled out’) the situation will undoubtedly improve and hopefully/eventually be overcome - maybe in 2021/2022. Obviously, the volume of sales in 2020 has decreased compared with the pre-Covid19 pandemic era, with sale prices usually also detrimentally effected. This is unfortunately a result of the awful year the hospitality industry is enduring, together with evolving, strict and further damag-

ing Government guidelines, together with the prevailing and complete future uncertainty. This has clearly been further exacerbated by the latest National Lockdown, resulting in the further complete closure of hospitality outlets from November 5th - December 2nd. Of course, the memory of the glorious summer weather and the opportunity to ‘cash in’ and maximise often large outside lawns and trading areas has now largely faded, with the harsh reality that most outlets will now be in a negative cash flow situation. Certainly, I completely empathise and understand the almost impossible evolving and completely uncertain future trading situation, which our beleaguered hospitality/pub operators are encountering. We are also of course completely conscious that the industry faces a potential nightmare winter scenario, following the minimum full month Lockdown/Closure period, in respect of both further potential damaging Government restrictions, together with the impending situation of mass redundancies. Since businesses are valued relating to turnover and profits, then all shrewd business owners and purchasers usually understand and accept that the related valuations and rents will usually also be effected. Providing vendors are very realistic and pragmatic with their expectations, then we are often managing to successfully conclude transactions. Indeed, we have a healthy pipeline of freehold and leasehold businesses under offer, and with deposits taken with Solicitors instructed, ready to complete in the last quarter of 2020 and into next year 2021. We have successfully sold in the past few months to date a pleasing number of freehold and leasehold businesses (see photos and names for examples). These range from low/medium cost of entry leases, up to a freehold licensed business we have just sold for in EXCESS OF £1 MILLION POUNDS. We also have our loyal retained buying clients who continue to selectively seek freehold licensed

property/pubs/hotel to purchase, with the aim of Guy Simmonds advising upon creating a new freeof-tie lease and finding them a suitable lessee for sensible rental income (this is our Guy Simmonds speciality, with enduring success for over 30 years). We can advise upon these speciality leases from personal, long-term experience, since I have owned several freehold licensed premises over the past 30 years, whereby I have created sustainable and still current free-of-tie leases. We can also recommend specialist commercial solicitors if necessary, to help our valued freeholder clients in creating these leases, following our rental guidelines and ‘Heads of Terms’ etc. If you are looking to sell a freehold licensed property, or looking to engage our expertise in creating a new correctly valued, free-of-tie lease and us finding you a suitable tenant for sustainable rental income etc then please contact me by email. We also have purchasers seeking freehold premises (whether still trading or having ceased trading) with the potential or already having ‘change of use’ to residential/development etc... Again, due to recent sales, we also welcome additional vendors wanting to try to sell/assign their existing leases at very realistic premiums/asking prices. We will of course formulate and professionally advise upon current market valuations on request, subject to us being provided with annual verified historic trading accounts, together with up to present date monthly turnover figures for 2020. We look forward to hearing from all prospective freehold and leasehold vendors and continuing to being of assistance in these immensely difficult unprecedented times, which affect all of us in the severely afflicted but ever resilient hospitality sector. Unfortunately, one aspect we can all be sure of, is that the only certainty is continued uncertainty...” Best wishes. Stephen Taylor. Managing Director Guy Simmonds. Contact sales@guysimmonds.co.uk

Property and Professional

Issue 33

CLH Digital

Oceans Restaurant on the Market Price Recently Reduced: Character This licenced restaurant & bar has built up a superb reputation during the time it has been trading with strong local repeat trade which is hugely boosted by tourists through the holiday seasons. The restaurant is operated by a manager, head chef, 2nd chef and 3 full time staff. In addition there is a pool of 10 staff for the busier times. The owner oversees the day to day running. The premises have become very popular for private functions including weddings. For functions, the seating can be increased to 50. Bettesworths are marketing the leasehold interest at an asking price of £125,000 to include the trade inventory and goodwill. We have been informed the premises is available on a 10 year lease from 2016 at a rent of £20,000 per annum plus an annual maintenance charge of circa £1,600 per annum.

Leading South West Commercial Estate Agents, Bettesworths are delighted to be marketing a stunning award winning restaurant in an idyllic location in the South Hams. Oceans Restaurant is located close to Salcombe on Bolberry Down, a National Trust Area of Outstanding Natural Beauty. Oceans Restaurant & Bar forms part of a purposebuilt development including 11 holiday homes. The development was completed in 2016 and has been built to a high specification and beautifully finished. This south facing premises is decorated in a modern Urban Rustic style, has a well-equipped commercial kitchen and offers internal seating for 44 and Al Fresco seating for 24.

Genevieve Stringer, who leads the catering department commented, ‘The location of this award winning restaurant offers uninterrupted views across Bigbury Bay, Burgh Island and Thurlestone making this the perfect location for enjoying this idyllic setting. Oceans Restaurant certainly has the ‘WOW’ factor, affording the new owner/operator a wonderful opportunity to work in such a glorious location. We expect interest to be high’. Visit www.bettesworths.co.uk for further details.

Somerset Country Village Freehouse

Property specialists Stonesmith are delighted to be marketing the sale of the freehold of The Green Dragon - the only pub in the pretty South Somerset village of Combe St Nicholas. Located in lovely countryside, not far from the Blackdown Hills, this Area of Outstanding Natural Beauty, boasts miles and miles of paths popular for walking, cycling and horse riding. The Green Dragon is a substantial and deceptively spacious character village inn with origins dating back around 400 years. This traditional stone built freehouse is well presented throughout and provides extensive trade areas and spacious family sized owner’s accommodation. This spacious country village pub briefly comprises: - Main Bar (24+), Restaurant (38+), Commercial Kitchen and 4 Double Bedroom (1 EnSuite) Owner’s Accommodation. Externally, the property benefits from a Customer Car

Park with space for 26 vehicles, and various useful Outbuildings and Seating Areas. The Green Dragon is a well-regarded country village freehouse, providing locally sourced and freshly produced food, quality ales and wines, within a deceptively spacious character property. This quality village public house is well presented throughout and benefits from established reputation and year-round regular repeat trade, with an impressive local following. This trade is boosted by year round visitors to the area and destination trade from the surrounding villages and towns. The Green Dragon has its own website, www.thegreendragoncombe.co.uk The freehold business is on the market for a recently reduced asking price of £395,000. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

Weekly Figures Analysis & Reporting Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures

reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

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

NR EXETER CITY CENTRE Well Presented & Fully Equipped Licensed Restaurant Prime Trading Position Close to Exeter City Centre Split Level Restaurant (46) & Commercial Kitchen 3 Double Bedroom Owner’s Maisonette Excellent Opportunity Offering Tremendous Potential

LH £30,000

2121

SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town

2117

SOMERSET VILLAGE Substantial 17th Century Former Farmhouse Refurbished To An Extremely High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna, Hot Tub, Gardens & Private Parking

FH £395,000

4802

SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bed Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B

FH £799,950

6007

FH £549,950

6009

TAUNTON TOWN CENTRE Modern Licensed Café & Restaurant Dining Area (45+) & Outside Seating (32) Fully Equipped & Ready To Trade Impressive Business Opportunity All Serious Offers Considered

LH £25,000

2040

AG SA RE LE ED

LH £75,000

NORTH DEVON Award Winning Freehouse & Restaurant Recently Refurbished & Established For 30 Years Bar/Restaurant Area (86) & Function Rooms (50) Significant & Impressive Levels Of Trade Spacious Owner’s/Managers Apartment

BATH CITY CENTRE Renowned & Award Winning Restaurant Prestigious City Centre Trading Position Sales Consistently In Excess of £1Million Exceptionally Strong Net Profits Outstanding Business Opportunity

LH £95,000

2120

EXETER CITY CENTRE Impressive & Extremely Well Presented Guest House 9 Letting Bedrooms & Owner’s Accommodation Easy to Run & Trading On Room Only Basis Impressive Levels Of Trade & Excellent Profits Tremendous Potential For New Owners

FH £660,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

6008

NORTH DEVON COAST Profitable & Well Established Daytime Only Cafe Situated Beside The Picturesque Harbour Of Lynmouth 24 Covers Inside & External Seating For 12 Extremely Popular Takeaway Service Well Established Business With Impressive Levels Of Trade

LH £39,950

2118

01392 201262 www.stonesmith.co.uk

RESPONSIBLE FISHING SINCE 1976

ENHANCE YOUR CHRISTMAS MENU

Enhance your menu with Clearwater's frozen raw lobster meat. Clearwater’s succulent Claw & Knuckle lobster meat is taken from the finest hard-shell lobsters off the coast of Nova Scotia and produced using a specialised high-pressure extraction process. This raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. No shucking is required. Clearwater’s sustainably fished Claw & Knuckle meat comes in a convenient 227g vacuum-packed pouch. Perfect for including in risottos, pasta dishes or even in a lobster roll.

CLH News

Published on Nov 20, 2020

CLH Digital - Issue #33

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

CLH Digital - Issue #33

Published on Nov 20, 2020

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

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