CLH Digital - Issue #34

Issue 34

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New “Devastating” Restrictions Place 98% of UK’s Hospitality Trade in Tiers 2 or 3

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The hospitality and on trade sector face a raft of new restrictions under the newly announced tiered system, which was announced by Health Secretary Matt Hancock.

The new tier system will see 98% of the UK’s hospitality trade taking place in Tier 2 and 3 regions, according to UKHospitality.

The current 10 PM curfew is to be replaced with an 11 PM curfew and pubs/bars will be required to call last orders at 10 PM giving customers an hour to drink up and leave. In addition to the curfew change Prime Minister Boris Johnson announced: • Tier 1 will see the hospitality and on trade sector open till 11 PM however people under the Tier 1 system will be required to work from home whenever possible.

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• Under the second-tier pubs bars and restaurants can only serve alcohol if they serve a substantial meal.

• Under the third tier pubs bars and restaurants can serve takeaway only Only 3 areas of England or in their one the lowest tier, Cornwall the Isles of Scilly and the Isle of Wight.

The tier system which has placed most of England in tier 2 will cause “carnage” to the on trade and hospitality sector say industry groups.

Should the restrictions last the entire month of December, an estimated £7.8 billion worth of trading is set to be wiped out, compared to 2019.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 34

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL DEVASTATING. That is the word used to describe the placing of almost all of England into Tier 2 or Tier 3. (The exceptions being Cornwall, Isles of Scilly and the Isle of Wight which are in Tier 1.)

The rest of us are in Tier 2 or Tier 3. And, as our front page story states, the impact on the hospitality sector is devastating.

98% of the hospitality and on trade sector is affected and sales of almost £8 billion will be lost in December if the restrictions last the whole month.

EDITOR

Peter Adams

I am almost at a loss for words. This is the letter 50 leading pub and brewery businesses wrote to the Prime Minister this week - https://tinyurl.com/yxvrk7v4

compared to 1.6% in a pub or a bar.

And although this information is readily available it never seems to find its way into mainstream media!

In this issue Wetherspoon chairman Tim Martin highlights flaws in the government’s argument again something which hasn’t found its way into mainstream media .

He says: “When pubs reopened after the first lockdown in July, a sensible set of regulations was agreed between UK Hospitality, the civil service, local authorities and other interested parties.

“These regulations worked well, trade slowly recovered from very low levels and transmissions of the virus in pubs, as verified by the test and trace system, were extremely low.

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only part of the solution.

“However, since then, the rules have constantly changed, without consultation, on an arbitrary basis, causing mayhem, unemployment and economic dislocation across the hospitality industry.

I think the sector may reach a point of no return, and no amount of government support will help it. Nor for that matter do I think the government will ever provide the support necessary to compensate for the damage it has done.

“No one in the government seems to have any experience of running a business – and their current policies seem destined to cause the loss of a million jobs in hospitality, with further “ripple effect” job losses throughout the economy.

It is the lockdown itself which is the issue. I have been against the lockdown since it was first implemented in March, and not only have I not changed my position I am even more firmly of the opinion it is an absolute nonsense.

It is time to get the country back to normality, we have had enough! The longer this ludicrous nonsense goes on the less likely the industry is to recover.

EDITOR

We are where we are now, and that is Tier 2/Tier 3 lockdown however the government has said that they will revisit this on December 16.

SALES EXECUTIVES

The letter rightly demands support, but for me that is

I have followed this debate intensely, the government has repeatedly found itself being asked to provide referenced scientific evidence and hasn’t. I have read comments on articles from leading experts who are highly critical of the lockdown.

I am truly staggered by yesterday’s decision. The government has been repeatedly warned, and in the lead up to yesterday the warnings could not have been starker.

I sincerely hope that the government lifts its tiers completely however that is I know wishful thinking, so I suspect we will see the whole country going to Tier 1 (with the odd exception of tier 2 in certain areas) for Christmas and New Year!

The government was warned days ago that up to 72% of businesses could become unviable enclose in 2021 another warning one in 3 hotels and restaurants may close in 2021.

We would be very interested in your views so please do contact me edit@catererlicensee.com

And yet again the hospitality sector finds itself thrown to the wolves.

I am sure many will agree when we hear the saying “they don’t live in the real world”.

And that is true of those in government and those guiding them have never been in business, no experience of running a business and job losses and closures are simply statistics on a spreadsheet.

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

The hospitality and licensed on trade sector could not have done more to comply with government instructions and ensure that premises are safe . They did as I said a week ago go far beyond that.

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!

Pubs are certainly safer than supermarkets as is borne out by evidence from Public Health England (PHE). In a table of results collected PHE had collated using the NHS test and trace app pubs were significantly lower than supermarkets, 18.3% in supermarkets

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.

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www.CLHNews.co.uk @CLHNews CLHNews

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

New “Devastating” Restrictions Place 98% of UK’s Hospitality Trade in Tiers 2 or 3 Issue 34

(...CONTINUED FROM FRONT COVER) The British Beer and Pub Association (BBPA) says over 30,000 pubs in England will either be forced to remain closed or be rendered unviable due to 99% of the country being placed under tighter tier two and tier three restrictions, which is 4 in 5 pubs in England.

The trade association has said that 16,454 pubs will be forced to close as they are in tier three regions. Of the 21,091 pubs that are in regions classified as tier two, 13,920 pubs will either remain closed because they don’t serve substantial meals, or will be financially unviable due to the impact on revenue of the additional restrictions, including no household mixing and only serving alcohol with meals.

Despite the perilous position pubs find themselves in, the Government is not providing sufficient support to them, the trade association says. At present, grants for pubs are as low as £1,300 a month – not even enough to cover basic fixed costs. This, the BBPA says, means many will be forced to close unless the Government changes its approach, or provides them with the level of grants they need, like it did during the first lockdown.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “With 99% of the country under tighter tier two or tier three restrictions, there will be carnage unless the Government acts immediately. Pubs face full closure if they are drinks led or in tier three. We need the Government to recognise the impact of these restrictions and urgently provide more financial support.

“We cannot overstate how serious the situation is currently facing our staff, communities and businesses.

The future of hundreds of breweries, thousands of pubs and tens-of-thousands of jobs hangs in the balance.

The focal point of countless communities in every region of the UK could be lost forever, the social consequences of that do not bear thinking about.”

UKHospitality Chief Executive Kate Nicholls said: “The new tier system will deliver another huge blow to hospitality, with 98% of trade now happening in tier 2 or 3 regions. This will see £7.8 billion of trading wiped out compared to last year if the restrictions last all of December.

“These are safe spaces for people to meet, relax and socialise and the sector is desperate to get staff back to work, open their doors and, in the long term, diminish reliance on the public purse and begin driving economic recovery.

CLH Digital

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dealt such a harsh hand. According to a recent UKH survey, 72% of visitors to hospitality were satisfied with the safety of our venues, compared to just 11% who were not.

“It is now more vital than ever that the Government provides urgent further financial support for this sector. If it does not, we are looking at huge numbers of job losses, businesses permanently closed and the landscape of hospitality in this country fundamentally degraded for the foreseeable future.

“If we want to see businesses survive, then we desperately need a replacement for the Job Retention Bonus Scheme and for the Government to extend the rent moratoria and broker a solution to tackle the issue of rent debt that has built up. If we want to give those businesses that do survive this winter a better chance at succeeding next year, then the VAT cut and businesses rates holiday must now be extended and grants provided to support businesses paid out at the earliest opportunity.”

Ralph Findlay, Chief Executive of Marston’s, said: “In early July, we were credited for having opened safely and responsibly. Since the end of September, the UK Government has leaked, launched, and layered a labyrinth of legislation on pubs, and pubgoers and our employees are paying a heavy price. This latest plan smacks of the fog of politics, and the Prime Minister has lost his way.”

Nick Mackenzie, Greene King Chief Executive, said: “The winter plan is another crushing blow for pubs and we have been unfairly singled out with punishing and unjustified restrictions that will make pubs across the country unviable through the most important month of the year. There is no clear evidence to show why it’s safe to have a meal and a drink in a restaurant, or mix socially behind closed doors at home over Christmas, but you can’t have a pint in a pub.

“The industry has invested millions of pounds making their premises covid secure and closure costs us millions of pounds every week. We ask the government to urgently reconsider these disproportionate measures, such as banning the sale of alcohol in Tier 2 unless it’s with a substantial meal, and work constructively with the hospitality sector to find solutions and deliver tailored support before it’s too late, especially for drink-led pubs.

“Pubs are the heartbeat of communities and play a key role in combatting loneliness and isolation which is even more important as we head towards Christmas.”

William Lees-Jones, Managing Director of JW Lees, said: “We are feeling very disappointed by the government’s current attitude towards pubs, especially when we have made our pubs safe places to be with investment and training. We are bearing the financial brunt of the Winter Plan, with all of JW Lees tenants paying no rent, beer stocks built up ready for Christmas and pubs ready to re-open next week.

“The new tiers will see over 120,000 venues across England placed into Tier 2, with tens of thousands of these forced to close as they are unable to provide a table meal, either physically or financially. This affects the employment of nearly 1.5 million people. Under this severe a restriction, 94% of our members say they will be unviable or trading at a loss.

“We expect reasonable compensation from government since the current grants and furlough support in no way make up for the pub sector being sacrificed at our busiest time of the year. We estimate that the current proposed measures will cost JW Lees around £2 million which is 1/3 of a normal year’s annual profits owing to the timing of the restrictions.”

“For the 38,000 businesses in Tier 3, employing over 540,000 there is no option but to provide takeaway or close altogether.

“We still have not seen any evidence that hospitality venues – which have invested great time effort and money to making their spaces COVID-secure – are a problem area in terms of infection, so it seems unfair and arbitrary that hospitality is being

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CLH Digital

Issue 34

By Alexander von Schirmeister, Executive Vice President of Europe at SumUp (www.sumup.co.uk)

For many, the end of 2020 will be a welcome sight. With the pandemic disrupting all aspects of our lives and turning the hospitality industry on its head, businesses have been challenged to adapt to ever-changing circumstances, as well as restrictions laid out by the government to mitigate the impact of the virus.

The Christmas period is traditionally a boom time for those in the service industry and, whilst this year may be slightly different, there is still the potential of increased custom from those celebrating the lifting of restrictions and welcoming the festive period.

But how can it be done, safely and successfully, in these trying circumstances? The following should be kept in mind for all businesses within the hospitality sector.

SAFETY IS THE PRIORITY It’s important to stress that complying with the official government advice is of paramount importance; public health absolutely comes first. This will most likely mean that contactless payments are advised and encouraged, face coverings worn at all times, and social distancing will remain in place. Ensuring that customers are confident of their safety and wellbeing means they can relax, enjoy themselves, and will be willing to return in the future in the knowledge that your operation is sticking to the rules.

KEEP CUSTOMERS INFORMED ONLINE Ensuring that new and returning patrons understand that you are open for business is essential. In a multitiered and sometimes confusing system, being clear with your messaging (how many can sit around a table, outdoor seating arrangements, updated opening times, track and trace policies) could mean the difference

between customers choosing your venue over another.

Engage on social media The people that follow your business on social media are the loyal patrons who will want to return soonest, so be sure to keep your channels busy with new images, the latest advice, and your Christmas offerings. Your customers want to feel they have an open dialogue with you, so make sure you take the time to respond to any queries on social media, and interact with those that take the time to engage with your page.

EMBRACE THE FESTIVITIES With the social forecast still uncertain, people will want to enjoy Christmas more than ever this year. The sense of tradition will be incredibly welcome, so make sure that that your customers are aware of seasonal menu additions, discounts, and offers. Festive vouchers and gift cards are a nice way to encourage (responsible) groups to make your business a December staple, as well as ensuring custom right up to Christmas Day.

MAKE CLICK-AND-COLLECT YOUR FRIEND With the pandemic uncertainty likely to last into 2021, there will be those unwilling to re-enter social environments at this time - particularly if they are looking to visit older relatives at Christmas. This does not, however, have to mean you can’t count on their custom. Takeaway food and drinks have become normal since March, with more people than ever readily enjoying restaurant-quality food at home. Ensuring an easy-to-use delivery system and a ready stock of takeaway items is key to bringing your business to those who can’t necessarily pop in.

EMPHASISE YOUR LOCAL ROOTS As lockdown commerce skyrockets for the most-established players, there has been an attempt to redress this balance lately through the theme of ‘supporting local’. Revitalising local economies has never been more important, and with this on peoples’ minds it may be pertinent to emphasise your local credentials, whether that be produce, years of local service, staff, and initiatives that your business supports (do you donate to a local food bank? Sponsor a local kids football team?) Now is the time to make sure your customers know your importance to the community.

Bidfood Teams Up with Hospitality Action on Launch of Christmas Charity Single Following the latest blow to the industry, with another national lockdown forcing hospitality to close their doors once more, Bidfood and Hospitality Action have announced they will be releasing a charity single in response to the pandemic, to raise vital funds for the industry.

nesses will be making the tough decision to reduce their headcount or even to close for good. Yet hospitality people are known for their resilience and are a multitalented bunch, as demonstrated by the amazing vocals on this single. By purchasing a copy you’ll be helping hospitality families put food on the table and keep a roof over their head this Christmas.”

Speaking about the single, Tim Adams, Director of Corporate Sales and Marketing said: “We are delighted to be working with Hospitality Action to raise money and awareness for our industry during such challenging times. This has been an incredibly difficult year and we wanted to launch a campaign that would spread some light-heartedness and positivity whilst doing our best to support those who need it most.

“I’d also like to say a massive thank you to those who took part in this, taking time out of their day to be involved means a great deal to us. We really hope people will get behind this campaign, download the single and who knows, we may even get in the Christmas charts!”

Available from 7th December the single, which is a cover of Miley Cyrus – The Climb, aims to shine a light on the importance and resilience of the industry in these testing times.

Produced by Troy Miller, Winner of an Ivor Novello Award, and nominated for a Grammy for ‘best producer’, the single encapsulates the raw and authentic voices from across the industry.

Singers include Patron of Hospitality Action, Brian Turner CBE, and employees from Subway, IPC, Hospitality Action and Bidfood.

To find out more information regarding the single, including how to pre-order please visit: https://www.bidfood.co.uk/christmascharity-single/ If you’re keen to purchase the single and donate a larger amount, you can visit our fundraising page by visiting https://tinyurl.com/y6q7js9p

Discussing the project Mark Lewis, CEO, Hospitality Action said: “With the festive trading period in jeopardy many hospitality busi-

Bristol Hoteliers Heartbroken at Tier 3 Decision Hoteliers in Bristol say they are heartbroken at news that the city is being placed in Tier 3 at the end of the current Coronavirus lockdown.

The Bristol Hotels Association (BHA), which represents around 40 businesses in and around the city, say this decision could have a catastrophic impact on their businesses.

Hotels had been hoping they would be able to reopen their doors again from December 2 but the Tier 3 decision means they must remain closed aside from some very limited exceptions.

The BHA says it is bitterly disappointed by the result and is calling on the Government to pledge additional support to help secure the survival of their businesses.

Raphael Herzog, chair of the BHA, said: “We appreciate the support the Government has provided so far, especially the extended furlough scheme and a temporary drop in VAT, but has a wish-list of what it would like to see in order to help the industry recover in 2021.

“Many Bristol hotels have been operating at a loss since April, yet many of the have invested thousands of pounds in making our premises safe for staff and guests, yet we were one of the first sectors to be shut

down.

“Due to all the investment and safe practices we have introduced, it is safer to visit a hotel than go to a large grocery store.

“We had been hoping we would be able to open again in December and start on the road to recovery.

“Now, we’re not likely to be able to begin that process until 2021, so we would urge the government to help kick-start this 2021 recovery by giving us some extra support.”

Prior to the Tier 3 decision, Mr Herzog had written to West of England Mayor Tim Bowles and Bristol Mayor Marvin Rees, as well as speaking to Local MPs, outlining a wish-list for 2021 to help the hospitality sector.

Now, there is an even greater need to fulfil that wish list.

Mr Herzog said: “We would urge the Government to help kick-start the 2021 recovery by maintaining the reduced VAT rate, which was introduced in July, to the whole of 2021, and to also introduce a business rates holiday for 2021/22.

“Our businesses have already been closed for so much of the year.

“September to December are historically very strong months for hotels, and revenue generated in this period offsets the lower levels of business we traditionally experience in January and February.

“However, because of the pandemic and the lockdown, this has not been able to happen this year, which is why we desperately need more support.

“That need is even more desperate for us because, while some hotels will be able to start generating revenue again in December, we will not.

“We want to see furlough for all staff, even those working in closed hotels. Businesses have to pay 100% for those staffing – operating the

phone lines and so on – and providing security for hotels yet the businesses have not been able to trade and therefore have no revenue.

“We need a more sustainable round of grants, too. In France, businesses can get a grant of 20 percent of their turnover if they are forced to close their businesses, and this is in addition to the furlough.

“We also want to see extensive Government promotion of tourism and hospitality and more clarity on who owns the responsibility for the hospitality industry at a ministerial level.

“At present this is shared by Ministers in the Departments for Business, Energy & Industrial Strategy, and Digital, Culture, Media & Sport.

“As the third biggest employer in the UK the hospital sector, which contributes more than £73bn to the UK economy, should have a dedicated minister, a dedicated voice.”

Occupancy levels for October 2020 in BHA hotels was around 45% compared to 85% in October 2019. In September 2020, the rate was 60% compared to 87% in 2019. In July 2020, the rate was just 31%, compared to 88% in 2019.

Bristol being placed into Tier 3 ruins any chances of hotels being able to boost their business before the end of the year.

Mr Herzog added: “I would urge everyone to abide by all the Covid-19 restrictions, so that hopefully Bristol’s situation can be reviewed and we can come out of Tier 3 at the earliest opportunity.

“I would call on everyone in the UK to seriously considering taking their next holidays or short breaks in this country, to go to their local hotels, restaurants and pubs. We need support from the public to help us recover from this crisis as soon as possible.”

Sector Laments Chancellor’s “Missed Opportunity” In Spending Review Chancellor Rishi Sunak’s spending review which reveals that the country’s economy has shrunk by 11.3% the worst in 300 years has been dismissed as a missed opportunity to save hospitality and on trade sector jobs and his decision to invest in new jobs, but not do more to save thousands of pub jobs that already exist, is described as ‘staggering’.

crisis in 2008, we can provide jobs, investment and opportunities in every region of the UK and the economy back up to full speed. Once the crisis has passed, people will want to go out for a drink or a meal, take a holiday or enjoy their newly gained freedom with their family and friends. Hospitality is central to all of this.

The Office for Budget Responsibility (OBR) said the economy will not be back to pre-crisis levels until the end of 2022. The unemployment rate, currently around 4.8 per cent is set to peak at 7.5 per cent in the middle of next year, while the OBR suggests ‘scarring’ from the pandemic will be 3 per cent of GDP by 2025, equivalent to a £40billion black hole in the government finances

“We can only deliver the growth that the Treasury desperately needs if we survive the winter. If hospitality does not get the support it needs right now, businesses will fold and jobs will be lost. That is not just a disaster in the short term, it undermines the efforts to recover next year and into 2022. We have already lost 600,000 jobs. Support must be comprehensive and swift if we want to stop that figure from rising and avoid the nightmare of unemployment the Chancellor spoke of.

He also announced a new levelling-up fund worth £4b for regional infrastructure, for which local authorities will be able to bid directly for up to £20m to fund local projects, for example, upgrading transport, new museums and galleries, and improving high streets and town centres.

The National Living Wage will increase by 2.2% to £8.91 for those aged 23 and over from April 2021.

With the tightening of restrictions and no additional support given to the pub sector today by the Chancellor, British Beer and Pub Association (BBPA) has said thousands of pub closures and job losses are now inevitable, unless the Government delivers the support pubs need as a matter of urgency.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The lack of action by the Chancellor to save pubs and jobs by giving them the proper support they need is staggering. It seems pubs have now been cast adrift by the Government.

To save businesses and jobs the Chancellor needs to come back to the House this week and set out an enhanced package of support ahead of the new tier system coming into effect.

“Not only is the Government unfairly rendering pubs unviable or forcing many of them to stay closed this Christmas, it isn’t even giving them the full financial support they need to survive. Whilst the news of a review of business rates reliefs in the New Year is a glimmer of positive news, it is not nearly enough.

“It’s all well and good investing in new jobs, but the actions of this Government are killing viable pub businesses and thousands of jobs that already exist. Yet the Government is not doing enough right now to help them survive nor Britain’s brewers that are reliant on them.

“If our sector isn’t allowed to trade properly, or at all, how on earth can the Chancellor expect it to survive and protect the livelihoods of the thousands of people working in it? Adequate grants need to be given to pubs urgently or they simply won’t survive the new tier restrictions or Christmas.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality jobs are at the core of the grave unemployment forecasts the Chancellor announced today, yet the sector has shown repeatedly, most recently in August, how those jobs can help deliver economic growth for the economy. But it can only do so if it survives the winter, and that means getting the necessary support now. The increase to the National Minimum Wage will be a great benefit to many workers in our sector only if the businesses that employ them are still around.

“The hospitality sector is key in preventing unemployment getting out of control. The sector is being hit hardest by this crisis, but it is also the sector which could lead the recovery of the economy if given the chance. As demonstrated after the financial

According to John Webber, Heads of Business Rates at Colliers International, this is “Desperately disappointing”. “The Chancellor said this Review was all about “Jobs, Jobs, Jobs”, but has forecast that, despite the measures he has revealed, the UK will see 2.6 million unemployed by Q2 next year. It is incomprehensible how he can say that on one hand, but then ignore the cries of crucial sectors of our economy, particularly the retail and leisure/ hospitality sectors, who need clarity over whether they will facing massive business rates rises again in April next year, once their Covid-19 business rates “holiday” comes to an end.”

“It’s also worrying that the Chancellor has not mentioned a timeline for when he will announce on the “Rates issue”. Although the statement today was not a tax review, it is inconceivable if he feels he can wait until the March Budget to discuss changes to the business rates system. By then many retailers will have made their plans for the forthcoming year and many of these will include closures and job losses in anticipation of the big bills coming through the letterbox.”

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“We are also disappointed there was no mention of any form of business rates reform- despite promises that we would hear about that this Autumn. “ Business rates contribute £26 billion net to the economy, but the system, in its normal form, has been largely criticized as outdated and unfairly geared against the retail sector, putting bricks and mortar retailers at a disadvantage to purely on-line rivals or to other sectors. Criticisms were strong even before the impact of Covid-19 had taken its toll.

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“The Government must do more to help our pubs, the livelihoods they support and the communities they serve across the UK. If not, this really could be the end of the pub in Britain as we know it.”

CLH Digital

“A swift announcement to fill the gap in hospitality previously filled by the Job Retention Bonus, coupled with a solution on rents, is critical for immediate survival. Subsequent revival will be hugely benefited by then extending the VAT cut and the business rates holiday. Every venue that we can save now means jobs safe and secure as we look to rebuild.”

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In his review the Chancellor has committed £2.9b towards the government’s three-year restart programme to help more than one million people who have been unemployed for over a year find new work. Unemployment in the second quarter of 2022 is expected to hit 2.6 million people.

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New Rules Add More Woes to UK Hospitality Industry Ahead of the Festive Season 6

CLH Digital

Issue 34

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

As per the new rules announced by the Boris Johnson government, the hospitality businesses are in tier 2. While alcohol can be served only with a “substantial meal”, in tier 3, all pubs, restaurants and cafes must close except for delivery or takeaways. The notice also stated that there is a change to the previous 10pm closing time for pubs and restaurants.

The joints should stop serving at 10pm, but people can sit or hang around until 11pm.

Industry experts feel the new restrictions will definitely hamper the Christmas celebration and the festive season, which is the most profitable time of the year and could have brought some revenue to the struggling bars, pubs and restaurants in the country.

Kate Nicholls, the chief executive officer at UKHospitality, said the new measures have come at the cost of the country’s hospitality industry and that will lead to permanent closure and massive job loss in the sector.

The Boris Johnson government has decided to implement a stringent region-wise set of rules ahead of the festive season after the second lockdown gets over next week. The government health officials have said that the second wave of infections are under control since the lockdown was imposed on 5 November. But they have said a sudden spike may turn everything topsy turvy. In Europe, the UK is the most affected nation and looking at the economy and the ailing business scenario another wave can be disastrous for the whole country. Other major economies, like the US, Germany, and France have adopted similar measures.

The coronavirus pandemic has brought hardships to many sectors.

Hospitality sector, which comprises 5 per cent of the country’s overall gross domestic product (GDP) and is the third-largest employer in the UK, has registered an 87 per cent drop in sales in the second quarter of this year, according to the leading hospitality trade association UKHospitality.

Although the second lockdown didn’t see many curbs, the new restrictions, as per experts, can wreak havoc in the sector.

NEW TOUGHENED RULES

She added that only a small ratio of Covid-19 infections had been linked to the hospitality sector and several pubs and bars have provided a safe environment to their staff and customers.

She said that the tier 3 restrictions, which will now actually be relevant to tier 2 zones, will see 94 per cent of hospitality businesses running into losses.

Meanwhile, a study jointly conducted by UKHospitality, the British Institute of Innkeeping and the British Beer & Pub Association has suggested a gloomy outlook for the UK’s hospitality sector in the next few months.

According to the study, nearly 750,000 jobs in the hospitality sector are at risk and can disappear by February 2021. Also, more than 50 per cent of hospitality businesses are expected to collapse before the end of the first quarter of 2021.

FINANCIAL NIGHTMARE Many restaurant and bar owners appear to be unhappy over the new rules announced by the Johnson government. Business owners are saying that the government has been unfair with the new restrictions and was unfair to the sector during the festive season. They also blamed that the government has been unfair regarding the financial support to the sector,

which is quite less as compared to the earlier lockdown.

An owner of three pubs at York, Paul Crossman, said his pubs do not serve food and would possibly be compelled to close under the new restrictions under tier 2 and 3 in case gatherings are banned. This would affect his cash book in a big way.

Similarly, Victoria MacDonald, who is the owner of Old Ram Coaching Inn and Cellar House at Norfolk, said the government should have trusted the hospitality businesses in following the precautions and provide a coronavirus-secure environment inside the bars. However, the new rules will be devastating for pubs across Britain.

Echoing similar sentiments, Emma McClarkin, the chief executive officer at the British Beer & Pub Association, said the restrictions will disrupt the earnings and affect the sector badly. The government will have to provide more support to the hospitality business to survive.

A GRIM HOPE With the new rules in place, the UK’s hospitality sector is going to have a difficult time, especially due to the festive season. For hospitality owners, the upcoming festive season is a time where their businesses can recoup, but the latest announcement by the government has watered down their hopes.

Going ahead, if the government decides to go ahead with the strict measures, it is unlikely that the hospitality sector in the UK will see any recovery any time soon. That would mean the sector will depend on the government for financial support.

The rising unemployment rate can trigger social unrest. The rising unemployment rate can trigger social unrest. Market experts have shown negative emotions and fear a double-dip recession could have irreparable damage to the economy.

Global health authorities based on the experience with SARS and MERS pandemics earlier have said the risk of the winter flareup is very high. In fact, parts of Europe and North America did see a rise in reported infections, leading governments to impose renewed safety restrictions. The arrival of the vaccine might dilute the situation to some extent.

Pub Operators Announce Redundancies Amid Accusations Sector is Being “Scapegoated” we could no longer support these roles".

In its full-year results to 26 September 2020, the group reported total revenue of £1.48b, a drop of 34.1% on the prior year, due to the impact of Covid restrictions, and a pre-tax loss of £123m against a £177m profit last year.

Although the group said the future trading environment was both "challenging and highly uncertain", the business was "well placed to recover quickly".

Two of the UK’s largest pub operators have announced hundreds of job losses as the sector faces what it claims are "exceptionally harsh" restrictions under the new tier system.

Mitchells & Butlers, whose brands include Harvester, All Bar One and Toby Carvery, said 1,300 staff have been made redundant, and London based Fuller's said it has axed 350 workers.

This latest blow to jobs as a letter from over 50 pub and brewing businesses to the prime minister claims that the industry is being "scapegoated by the latest restrictions. The letter can be read in full at https://tinyurl.com/y5dc4xmw Michell & Butlers, which has a brand portfolio including Harvester, Toby Carvery, O'Neills, Miller & Carter and All Bar One said it had "not been immune to the impacts of the pandemic… The reduced levels of activity and closure of a small number of our sites meant that

Chief executive Phil Urban said: "Throughout a very uncertain and challenging year our businesses and teams have adapted quickly, creating a safe environment for guests and putting us in a strong position to benefit when consumers are able to eat out again. We saw direct evidence of this from a strong trading period in July and August before further restrictions came into force.

"With our great estate, balanced portfolio of brands and proven management team, we remain optimistic that we will be able to regain the momentum previously built and continue to achieve sustained market outperformance, when the current operating restrictions are eased."

Fuller’s has reported a £22m loss in the 26 weeks to 26 September.

Chief executive Simon Emeny said: “The imminent roll out of a vaccine is excellent news for the future. The tightening of the tier system will present further challenges over the winter months, but we welcome the Prime Minister’s comments that we will see the need for restrictions fall away in the spring. Without doubt, a return to normali-

ty is in sight.

When the current lockdown was announced, we acted swiftly to implement the lessons learned last time round and this latest closure has been made with minimal stock losses.

We also immediately placed 98% of our team members – across our pubs, hotels and in our support functions – on furlough or flexi-furlough, thereby minimising our cash burn. The extension of the Coronavirus Job Retention Scheme until March 2021 provides a degree of breathing space and will allow us to apply a sensible and measured approach to costs as we reopen our estate, particularly at the most affected sites in our city centres. We entered this crisis in a position of strength, buoyed by the sale of the Fuller’s Beer Business.

We have used the time and space created by the pandemic wisely – completing targeted investments in our estate, rightsizing our teams and utilising the support available to manage our cash reserves where possible. It has not been easy, but prudent financial management, an estate that is 92% freehold, and a strong Balance Sheet mean that we will be in the best possible position to get back on a growth trajectory. We know our customers want to come back, we know they trust us to look after them and provide a safe and sensible environment to enjoy a great Fuller’s experience and, over and above this, we have a dedicated and passionate team of people with the ability and desire to delight, surprise and welcome back those customers.”

49,000 Businesses Claimed £849m from Government’s Eat Out to Help Out Scheme Issue 34

Over 52,000 businesses registered for the government Eat Out to Help and Scheme (EOTHO) with more than 49,000 businesses making a claim.

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Commenting on the Government’s Eat Out to Help Out Statistics published today, Paul Newman, Head of Leisure and hospitality at RSM said: “Data released today underlines what a resounding success the Eat Out to Help Out scheme was in getting customers back into pubs and restaurants over the Summer. Take up grew steadily in popularity over August, from 26.5m meals claimed in the first week to 44.5m by week four as consumers saw at first hand the incredible efforts made by operators to make their venues Covid safe and secure.

In total £849m was claimed claimed and more than 160 million meals discounted during August.

The Eat Out to Help Out (EOHO) scheme supported the hospitality sector throughout August by providing consumers with a discount of up to 50% off food and drink consumed in participating outlets. The discount was valid all-day Monday, Tuesday and Wednesday throughout August with a maximum discount of £10 per person per meal.

‘It’s clear the success of the scheme was fundamental in keeping many businesses afloat through such challenging times. We would welcome a similar scheme next year to help the hospitality sector recoup some of the losses they will undoubtedly face as a consequence of the current lockdown, at a time when they would normally be building cash reserves to see them through the leaner Winter months.

The government has today released the main findings of the scheme: • over 52,000 businesses registered for Eat Out to Help Out (EOHO) and over 49,000 of these had made a claim for the scheme by 30 September.

• £849 million had been claimed through the scheme by 30 September, providing discounts for over 160 million meals in August.

• the average discount per meal claimed for was £5.24 • the number of meals discounted and total value of claims increased each week throughout August.

• 55% of the discount was claimed by businesses operating primarily as restaurants with a further 28% claimed by pubs.

• 93% of claims and 52% of the total discount claimed was for businesses with just one participating outlet.

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• less than 1% of claims were from businesses with more than 25 outlets but these businesses made up 34% of the meals claimed for and 27% of the total discount claimed.

• 83% of the PAYE-registered business who participated in EOHO have made use of the CJRS scheme to furlough staff since March. This reduced to 61% furloughing some staff in August.

• 35% of the self-employed businesses who participated in EOHO have also claimed at least one SEISS grant. 63% were ineligible for SEISS.

‘The timing of this is critical – it would be foolhardy to launch a scheme while infection rates remain so high. We would urge the government to consider launching a new scheme for April next year to coincide with the ending of the furlough scheme. Rishi Sunak has said that his “number one priority is to protect jobs and livelihoods” and this would go some way to doing that at a time when vaccination programmes should be rolling out and warmer weather will once again be enticing friends and family to get together in their favourite local over the Easter period.’

New Tier Restrictions Will Cost Wet-Led Pubs £47,000 Each

The British Beer & Pub Association, the leading trade association representing brewers and pubs, has today revealed that the new tier system introduced by Prime Minister Boris Johnson will cost wet-let pubs £47,000 EACH for the month of December alone.

The trade association has said this will destroy thousands of pubs and brewers across the country, forcing them to close for good unless the Government does the right thing and provides vital grant support pubs and brewers urgently need.

According to the trade association, if all wet-led pubs in the UK were to be subject to the restrictions in tiers two and three this would cost the sector £1.5 billion, or £47,000 for EACH wet-led pub in the UK. £680 million of this would be from lost beer sales alone, the equivalent of 180 million pints, meaning the restrictions will also hugely damage Britain’s world class brewers.

Impressing the seriousness of the situation, the trade association has today written to Chancellor Rishi Sunak to make clear with him the crisis facing the sector without Government financial support.

They have urged him to deliver emergency grants to pubs in line with those in the first lockdown, as 90% of pubs placed under the new tier two and tier three restrictions will operate at a loss – leading them to

financial ruin without support. The current support grants range from just £1,300 to £3,000 per month not anywhere near compensating for lost revenue and ongoing fixed costs.

In the letter to the Chancellor, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “I cannot overstate how serious the situation facing our brewers and pubs is at this stage. It would be utterly heart-breaking if, having survived through the last nine months, pubs now face ruin with the end of the pandemic in sight.”

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CLH Digital

Issue 34

Fertile Ground for Potential Disputes: Dealing with Commercial Contracts During the Second Lockdown

By Clive Greenwood, partner at law firm Lewis Silkin (www.lewissilkin.com) with their commercial contracts.

All this is fertile ground for potential supply chain disputes in the hospitality sector. For example, we can foresee problems arising in relation to goods ordered and delivered before lockdown which will perish on the premises or in a warehouse before the sanctions are lifted; disputes regarding goods ordered but which cannot be delivered or used while the restrictions are in place; pre-paid events being cancelled, and refunds demanded. So, what are the key steps that businesses need to take to prevent disputes arising?

REVIEW THE CONTRACT A party that fails to perform a contract may not always be in breach and liable to a claim by the other party. Whenever there are difficulties with performing the terms of a contract, the parties should: The second English lockdown has come as a body blow for many businesses in the hospitality sector. The Government-enforced restrictions mean many premises are again empty, workforces are operating remotely or on furlough and it has become impossible to provide certain services. The Government has offered some support and legal protections for struggling businesses but is not able to introduce substantive laws to assist businesses with their supply chain commercial contracts.

On 7 May 2020, the Cabinet Office produced a “Guidance on responsible contractual behaviour in the performance and enforcement of contracts impacted by the Covid-19 emergency”. Quite sensibly, the guidance recognised that commercial parties may find it difficult or impossible to perform their contracts and suggested that adjustments in contractual arrangements should be considered to avoid disputes escalating.

The sentiment is to be applauded, but the guidance issued by the Cabinet Office didn’t offer any assistance to businesses on how to deal

• review the contract and assess whether there are provisions which may excuse performance in certain circumstances or a force majeure term which may permit termination or suspension of the contract or the obligation; and • consider whether the contract may, as a matter of law, be discharged entirely because it has become impossible to perform.

Don’t assume that there is an obligation from which there is no escape without breaching the contract. Review the contract with a fine toothcomb and assess if there are options for avoiding or delaying obligations.

ENSURE THAT ANY VARIATIONS ARE BINDING If obligations cannot be performed, parties must exercise careful thought and precise execution when considering the possibility of varying the terms of a contract.

In most cases, parties can make legally enforceable variations to their contracts provided that: • there is “consideration” for the variation; and

• they comply with any requirements for amendment as set out in the existing contract; and • the variations comply with any applicable law.

An essential element of contract law is that the recipient of a promised benefit must have been given something of value in return for that promise. If A promises to do something for B, then B can only force A to deliver what was promised if B has promised to give something in return. If there is nothing promised by B, a court will not force A to fulfil its promise.

Check written contracts for terms setting out how variations are to be made. The contract may stipulate that the terms can only be amended in writing and any amendments must be signed by the parties. Such provisions are often referred to as “No Oral Modification” or “NOM” clauses.

INAPPROPRIATE PRESSURE TO AGREE In the supply chain, there are, regrettably, parties that seek to put pressure on the vulnerable to agree on contract variations.

English law recognises that circumstances do exist where a party should be relieved from an obligation to perform because it was subjected to threats when the obligation was agreed.

If “illegitimate pressure” is the “cause” of a party agreeing to a variation, that party may succeed in persuading a court that the amendment is void.

CONCLUSION There is no escaping the fact that the second lockdown in England has put enormous strain on thousands of businesses in the hospitality sector. For businesses to survive, and in order to avoid legal disputes, commercial contracts do need to be reviewed, parties need to cooperate, and amendments need to be made with care.

Access Hospitality Creates Festive Cheer for Charity and Customers with Treat-Packed Advent Calendar

Sector technology expert, Access Hospitality, is inviting everyone in the hospitality industry to join in with its festive fun advent calendar whilst bringing some much-needed support to its customers and food charities around the country.

The digital advent calendar hosts a series of treats and prizes to be won each day up until Christmas Eve, purchased by Access Hospitality and drawn from its customer base. It includes prizes from Hawksmoor, Silverstone, Lane 7, The Belfry, Youngs, and many more. The daily prize draws are free to enter and big-value prizes hide behind each window, including a draw for a weekend in London or Edinburgh with £1000 worth of accommodation and restaurant vouchers. To win the prizes on three specific days a £5 raffle ticket must be purchased, with all proceeds being donated to FareShare, the UK’s national network of charitable food redistributors.

Henry Seddon, Managing Director of Access Hospitality said, “Hospitality businesses have gone above and beyond what could have been expected of them in exceptionally difficult circumstances this year. We wanted to give everyone a lift during the festive season and a digital advent calendar with great prizes waiting to be won seemed like the ideal way to get everyone involved. Access Hospitality works with some incredible operators and we wanted to support them and say thank you this Christmas.

“This is also a time of reflection and we are acutely aware that many people are struggling to put food on the table. That is why we have chosen to list three higher-value items on the calendar and ask for a donation of £5 to FareShare, which takes quality surplus food from across the food industry and distributes it to almost 11,000 frontline charities and community groups to share almost a million meals for vulnerable people every week.”

The first prize waiting to be claimed from the Access Hospitality advent calendar is a £200 voucher for steakhouse and cocktail specialist, Hawksmoor, with the chance to win open until midnight on 1st December. A random draw will be made the following day and winners notified by email and announced on social channels.

Henry Seddon commented, “I hope people join in for the chance to win some amazing Christmas gifts, support their contemporaries and help FareShare with their invaluable work in the community. Three advent calendar windows require a donation to the charity and anyone taking part will, of course, be able to make other contributions if they are in a position or willing to do so.”

The Access Hospitality advent calendar will open its first window on 1st December and can be found at https://access.adventcalendaronline.com/.

Terms and conditions apply, as outlined at https://access.adventcalendaronline.com/terms/

Great British Beer Festival Winter Goes Virtual Organisers of the Great British Beer Festival Winter are preparing to take the CAMRA-hosted event online for the very first time this February in response to the COVID-19 coronavirus pandemic.

The Great British Beer Festival Winter at Home follows on from the success of the virtually held summer festival, offering attendees the opportunity to enjoy an interactive, immersive and on-demand virtual celebration that can be accessed at the customer’s convenience.

celebrate the incredible determination of the UK’s breweries, cider and perry producers and beloved pubs and clubs.

“The Great British Beer Festival at Home will work hand in hand with those in the industry to share their stories, their deep-rooted knowledge and their excellent products with our attendees. In turn, we hope it will help us to further share the message that pubs, breweries and producers need everyone’s support to ride out the impacts caused by the pandemic.”

Running from the 12th – 14th February 2021, visitors to the festival will have the opportunity to purchase a selection of skilfully collated beers, ciders and perries, before taking to their sofa for a personalised beer tasting from some of the UK’s leading experts. But that is not all. The digital platform will also play host to a vast array of additional content, including industry Q&As, recipe ideas, festival entertainment, brewery tours and so much more.

While tickets for the festival are yet to be released, those interested in keeping up to date on the latest news and ticket release information are invited to sign up to the Great British Beer Festival Winter at Home mailing list at www.winter.gbbf.org.uk

“This year has proven to be an immense challenge for the industry we love and so passionately support,” said Mark Parkes, Festival Organiser, Great British Beer Festival Winter at Home. “While we’re unable to open the doors of the Great British Beer Festival Winter physically in Birmingham this winter, we were keen to still find a way to

You can continue to support local pubs, clubs, brewers, and cider producers in the coming months by using CAMRA’s ‘Brew2You’ online retail app for Android and iOS. Alternatively, you can safely and responsibly order directly from a number of brewers and pubs in your local area.

You can also follow the Great British Beer Festival Winter at Home on Facebook, Twitter and Instagram, where you’ll find exclusive content in the build up to the event.

72% Of Brits Believe Pubs are Important Places for Lonely People Over the Festive Period Issue 34

New research from Greene King and YouGov reveals that the pub plays an important role in communities at this time of year, with 72% of those surveyed agreeing that their local pub provides an important place for people who might be lonely during the festive period.

A new consumer survey, conducted by Greene King and YouGov, found that: • 43% of people usually go to the pub with friends and family in the lead up to Christmas.

• 42% of those who celebrate Christmas said they will miss going to the pub with friends and family this year if Coronavirus restrictions remain in place, second only to attending parties and events at the homes of friends and family (56%).

Lou Skinner has been the general manager of Greene King pub, the Grapes in Bury St Edmunds for 15 years and has always put her community at the heart of what she does. However, when the pandemic hit,

she stepped up her support even more.

She said: “I know a lot of my elderly regulars are lonely or vulnerable.

During the lockdowns I’ve wanted to help the community and do something to put a smile on their face. I took a hotpot around to a neighbour who is now thankfully in remission with cancer and it was like he’d won a million dollars!

“Christmas is about looking after people and making them feel special.

It’s a heart-breaking time right now, particularly with the pub not being able to be open for our locals who get lonely at this time of year. I’m hoping to do a Christmas party with our regulars – as long as restrictions allow – and I’ll be putting on games and presents for them.

Christmas is so uncertain, so whatever we do we have to make it magical. Until then I’ll be cooking them the odd roast dinner to cheer them up.”

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The findings of the research showed that those surveyed believe that pubs are important for providing a place for people who might be lonely during the Christmas period, to come together with their local community.

Greg Sage, corporate affairs director at Greene King, said: “The festive season is an important time of year for families and friends, and pubs are the heartbeat of the community, providing a place for loved ones to spend quality time together.

“We know that this Christmas is unlikely to be like any other, but we also recognise that people really want to be able to visit pubs and be able to socialise safely and it’s especially important for those who would otherwise find themselves alone. That is why earlier this year we invested a significant amount of money in our Pub Safe measures to ensure the protection of our customers and team members and we want to be able to open as many of our pubs as possible this Christmas.”

Tim Martin Highlights Serious Flaws In The Government’s Reaction To Coronavirus Wetherspoon has produced a 23 page online edition of Wetherspoon News, its pub magazine, with articles from leading academics, doctors and other commentators, highlighting serious flaws in the government’s reaction to coronavirus.

It is featured on the company’s website (www.jdwetherspoon.co.uk) In addition, Wetherspoon is producing a 120 page edition of the print magazine, which will be available in the company’s pubs from December 3.

Wetherspoon chairman Tim Martin said: “ When pubs reopened after the first lockdown in July, a sensible set of regulations was agreed between UK Hospitality, the civil

service, local authorities and other interested parties.

“These regulations worked well, trade slowly recovered from very low levels and transmissions of the virus in pubs, as verified by the test and trace system, were extremely low.

“However, since then, the rules have constantly changed, without consultation, on an arbitrary basis, causing mayhem, unemployment and economic dislocation across the hospitality industry.

“No one in the government seems to have any experience of running a business – and their current policies seem destined to cause the loss of a million jobs in hospitality, with further “ripple effect” job losses throughout the economy.

“A range of articles in the Wetherspoon magazine takes issue with the government.“For example, Jonathan Sumption, a former Supreme Court judge, says that the government has used fear tactics and emergency powers, in an unconstitutional way, undermining civil liberties and democracy.

“Kamran Abbasi, executive director of the British Medical Journal says that “Covid-19 has unleashed state corruption on a grand scale”, by pressure for “political and financial gain”.

“Oliver Shah, business editor of the Sunday Times, says “most SAGE members have never had to meet a payroll or rent quarter date and refers to “Johnson and his punch-drunk government stumbling after the Pied Piper onto a barren mountainside where commerce and employment count for nothing”.

“Dr Mike Yeadon, Professor Johan Giesecke and others excoriate faulty research from Imperial College and SAGE, upon which the government frequently relies.

“Freelance journalist Ross Clark, writing in the Daily Mail, undermines much of the evidence the government uses to justify its actions – effectively unchallenged, as Wetherspoon News highlights, by the government itself.

“The most disturbing aspect of government behaviour is its lack of candour.

“It is now purporting to end lockdown in December. However, for pubs on tier 2 and tier 3, lockdown, in effect, continues and unprofitable trading is certain to continue for the indefinite future – combined with the impossibility of making plans in the face of capricious and unpredictable regulations.”

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CLH Digital

Issue 34

Risk From Contracting Covid Higher In Supermarkets, Not Pubs Issue 34

PHE collated the data using the NHS Test and Trace app, which means that the figures were based on members of the public who had the app and had tested positive for COVID-19.

While pubs have been and will continue to be, following yesterday’s announcement by Boris Johnson, subject to the harshest restrictions on trading during the pandemic, it’s supermarkets where people seem mostly likely to contract Covid-19 in the UK.

PHE results below showing the most frequent places visited leading to a positive Covid test:

More than 18% of those who had contracted coronavirus in the UK had been to a supermarket in the days ahead of the positive test result.

As first reported by Sky News, the new findings revealed that supermarkets are the “primary setting” where those who have contracted the virus have recently been, followed by secondary schools, then primary schools, hospitals, and care homes.

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Leading industry figures believe that the government’s new restrictions will destroy the sector, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Our sector has been singled out by these new measures which unfairly target pubs. The additional restrictions will destroy our sector if they go ahead as proposed. Whilst the review of curfew is overdue the relaxation of the 10pm curfew is meaningless if most pubs are rendered unviable or forced to close under tiers two and three.

Supermarkets are the most common places that people have visited in the days leading up to a positive coronavirus test reported to the Test and Trace app in England, according to new data collated by Public Health England (PHE) between 9th and 15th November.

According to data released by Public Health England (PHE) last week, based on information from the NHS Test and Trace app, supermarkets, not pubs, are the most common places visited in the days before a positive coronavirus test.

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ited by those with the virus.

The result is that over 18% of those who had contracted coronavirus had been to a supermarket in the days ahead of the positive test result, while less than 2% had visited a pub or a bar.

In contrast pubs come in at ninth place in a list of places visited ahead of the positive test.

This data supports the hospitality and on trade’s assertion that the sector is being disproportionately punished when it comes to measures being used to attempt to slow the spread of the virus.

While the data does not prove where people contracted the virus, however by analysing the contacts, and reviewing the movements of the 128,808 people who had tested positive for Covid-19 between 9 to 15 November, PHE has been able to show the most common locations vis-

As reported in CLHNews yesterday https://catererlicensee.com/curfew-changed-to-11pm-and-new-tiered-system-imposed-which-will-killchristmas-says-sector/

• • • • • • • • • • • • • • • •

Supermarket – 18.3% Secondary school – 12.7% Primary school – 10.1% Hospital – 3.6% Care home – 2.8% College – 2.4% Warehouse – 2.2% Nursery preschool – 1.8% Pub or bar – 1.6% Hospitality – 1.5% University – 1.4% Manufacture engineering – 1.4% Household fewer than five – 1.2% General practice – 1.1% Gym – 1.1% Restaurant or cafe – 1.0%

The Garden House, Norwich, Donating To Homeless

The Garden House, Norwich, part of the Craft Union Pub Company, is handing out over 3000 meal pouches and 300 Winter Warmth Flasks to the homeless in Norwich and Great Yarmouth, in conjunction with hospitality charity, Only A Pavement Away (OAPA).

Jonathon Childs, operator of The Garden House, said: “It’s an honour to help Only A Pavement Away and their Winter Warmth initiative. Our pub doors may be closed but as always, we will continue to support our communities the best we can.

This charitable activity forms part of the company-wide initiative at Craft Union, called Tears for Tiers - a campaign helping local communities throughout the ever-changing COVID-19 restrictions. 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.

“Our support to OAPA goes further as we are also advertising their job board and new Covid Resource Hub to ensure as many local people as possible have the opportunity to find work.”

The meal pouches that The Garden House will be handing out include a variety of dishes, they are also include tinned food, cutlery and flasks provided by OAPA.. The 3000 meal pouches will be split across the following local initiatives: 500 meals will go to St Martins hostels in Norwich, 500 will go to Norwich City Council’s Pathway Scheme, 500 meals will go to the Tribal Trust soup kitchen in Great Yarmouth. 250 meals will go to Project Nova, Norfolk based initiative working with veterans. A further 250 will go to Soul Church for their soup kitchen in Norwich and, finally, the pub team will be handing out over 1000 meal pouches in Red Cross parcels in December to local families and the vulnerable.

Only a Pavement Away launched its new Covid Resource Hub in response to the pandemic, it is an online platform that links organisations, charities and provides government guidance that can help those affected by 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 Links to Jobs and vacancies both within and outside of Hospitality 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.”

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.

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 ven-

ues 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.

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.”

Pubs, bars and restaurants in England and Wales can sign up at www.SavePubLife.com.

12 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct342020

How The Hospitality Industry Should Promote Itself As We Come Out Of Lockdown

By Clair Heaviside, digital marketing expert at award winning agency Serotonin (www.serotonin.co.uk)

When the going gets tough, the hospitality industry has a habit of getting tougher. While many restaurant, pub and bar owners may feel like they’re running out of fight after all the blows this year has dealt them, it’s important to take onboard good advice and learn lessons from those who have set a good example.

Firstly, it’s important to put yourself in the customer’s shoes.

They’ll have experienced many emotions over the last year so it’s imperative to be sensitive. Here, trust is your superpower.

Communicate in the most transparent way possible and keep your channels open for two way conversations. People will have questions and that’s OK - respond to them as quickly and kindly as possible.

We’ve seen the independents setting the precedent, as usual.

Owner-managed businesses like Madame Pigg in London or the Elite Bistros group owned by Gary Usher in the North West have honestly, and sometimes heartbreakingly, shared their journeys through lockdown, been outspoken and defensive about the sector and demonstrated compassion for both their customers and their staff.

The authentic stories they’ve shared across social media have built or strengthened emotional connections with their customers and shown partners and suppliers exactly where they stand.

In fact, by doing so they have authentically and loudly stayed true to their values, and everything that differentiated them in the first place. Loyal customers have rallied round and acted as cheerleaders helping to amplify their voices and drive change.

But what is it these brands have done and how can others follow suit?

- Be honest about how the crisis has affected your business - good and bad. Show how resilient you are and keep up the teamwork.

- Reassure customers they’ll be looked after. Many are unsure of what these changes mean for them so be informative.

- Listen hard and move fast. A great example of this is Rudy’s Pizza. Serotonin supported them to deliver Bake At Home pizzas nationwide. In doing so, they have stayed up to date with changes, allowed customers to keep enjoying their pizza, and even increased their reach.

But what about afterwards? How do you look to rebuild out the other side?

Reactivate customers using a segmented approach. Some customers will continue pandemic-adopted habits, like home cooking, and may need enticing back to enjoy service on site.

TAILOR YOUR APPROACH TO CUSTOMER SEGMENTS: Loyal customers - these tend to be highly engaged social fans, or locals: Keep them in the loop and make sure they are the first to know what’s happening - any menu changes, safety protocol, etc. Encourage them back with personalised messages to make them feel special and entice them to spread the word on your behalf.

Customers who went elsewhere.

Some of your pre-pandemic customers may have shifted loyalty to a competitor because of ordering capabilities or menu choices/ availability. You need to get them back. Loyalty-driven price promotions, personalised favourites, re-adding classics or signature dishes for nostalgia can all work in your favour.

Brand new customers.

You probably gained new customers during the crisis who are familiar with your online service so streamline ordering processes and be present across all channels. Get to know them - are they families, locals, couples?

You’ve been there for them and now you want them to stick around so review successful dishes or deals and offer them to these customers. Use Deliveroo, Uber Eats, etc, to inform popularity and accessibility of dishes.

Potential customers.

There may be a whole new world of customers out there once we come out of lockdown so now is the time to audit your digital experience. Is there consistency across channels (Facebook, Instagram, Twitter, website, etc), ease of ordering, up-to-date communications, personalisation and loyalty? Use customer data to inform decisions about merchandising, pricing, and promotions to drive positive uplift.

We’re a nation of foodies and drinkers who love going out, so using this time to get prepared to welcome customers back is advised. Plus, according to a recent report by Allegra Strategies published on CLN, out of the 17 social outings Brits miss most during lockdown, pubs, bars, cafes, coffee shops and restaurants are among the most anticipated to return to, so here’s to being rushed off your feet again soon.

Delivery Flourishes Again in Lockdown More than half of consumers in England ordered food for delivery in the first week of the country’s second lockdown, CGA’s consumer research shows.

The last in a three-part series of delivery insights reveals how the market has evolved since the first national lockdown in the spring, with innovations like restaurants’ cook-at-home kits now how the sector is rapidly diversifying.

CGA’s mid-November Consumer Pulse survey of 500 people in England shows that within a week of sites closing for eat-in, 52% of consumers had ordered deliveries from restaurants or takeaway outlets. Nearly a fifth (18%) had yet to order, but were planning to do so over the four-week lockdown. After a strong final week of trading before lockdown, it shows that consumers still have a huge appetite for restaurant food.

CGA’s BrandTrack survey has shown that 43% of consumers in Britain now order food at least monthly—and frequency is likely to rise while restaurants are closed in November. Nearly a third (30%) of consumers in England say they would order restaurant food for delivery more often than during the first lockdown. New customers have been brought into the market too, with 8% getting deliveries for the first time during the first week of the latest lockdown.

The Pulse survey also reveals how the delivery market has moved well beyond standard boxes of food. Alcoholic drinks deliveries are increasingly popular, while a desire for restaurant quality meals and experiences at home has brought previously niche options like cook-at-home kits and virtual experiences like drinks masterclasses—which are appealing to 37% and 25% of respondents respectively—into the mainstream.

As lockdowns have gone on, operators have found increasingly creative ways to engage consumers with deliveries and generate valuable sales,” says Charlie Mitchell, CGA’s research and insight director. “It’s clear that delivery has cemented its place in consumers’ behaviour, and we are going to see many more innovative and experiential dimensions to it in the years ahead.”

The Pulse survey uncovers a variety of opinions about the pricing, booking and effort involved in meal kits. Consumers who are interested in them say they would pay an average of £27, with a third willing to pay more than £30. The majority (55%) expect very little effort to be required to complete meals, but one in six (17%) says they would be prepared to put in a lot of work. Booking expectations vary too: while around a quarter (27%) of consumers anticipate having to order a week or more in advance, a similar number (24%) want to be able to receive same-day delivery.

With leading brands like Hawksmoor, Dishoom and Pizza Pilgrims successfully moving into the meal kit space in recent months, the survey shows the scale of the opportunity for operators in all segments of the delivery market—from value takeaways to Michelin-starred finish-at-home dining.

The spectrum of consumers’ interests in delivery is wider than we might think, and there are multiple entry points into the sector now,” says Charlie Mitchell.

“With competition increasing, operators will need to make their delivery offers distinctive, well defined and high quality. Lockdowns are tough, but they do present good opportunities to extend the eating-out brands that consumers love into their homes too.”

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.

VAT Cut and Rates Holiday Extensions Crucial To Survival of UK’s Hospitality Businesses Trade bodies call for further Government support for sector, following revelations that 72% of hospitality and pub businesses could become unviable and close in 2021 Extending the VAT cut and the business rates holiday are top priorities for the hospitality sector if businesses are to survive beyond the winter, according to new research published by the UK’s leading hospitality and pub trade bodies Research by CGA for UKHospitality, the British Beer and Pub Association (BBPA) and the British Institute of Innkeeping (BII), shows support on VAT and business rates top of hospitality’s wish list, with removal of curfew restrictions and allowing household mixing in venues also vital to survival.

In the survey of over 400 different businesses who operate more than 20,000 venues across the UK, over half said an extension of the Government’s business rates holiday was crucial to their survival.

Four in 10 also stated that the Government needed to extend its VAT cut to beyond March to help their businesses remain viable.

One in four felt that enhanced grants to enable them to meet at least some of their costs whilst closed, was vital to their survival.

The research also pointed to a cut in beer duty being crucial, with over one-third of brewers stating it should be a Government priority upon reopening as did 1 in 5 pubs.

The trade associations say the Government must now deliver this urgent support the sector requires to help ensure its very survival, as it revealed earlier this week that 72% of hospitality and pub businesses could become unviable and close in 2021.

In a joint statement, the trade bodies said: “Slashing hospitality VAT and introducing a business rates holiday for the sector were critically important moves earlier in the crisis. They eased the financial burden

on businesses and boosted trade at a time when the sector needed all the help it could get.

But with 72% of hospitality and pub businesses fearing they could close in 2021, they still need more support now. Many businesses are only just clinging on, so the VAT cut and rates holiday must be extended as a priority. In the immediate term extending grant support is crucial.

For pubs and brewers especially, a cut in beer duty is also needed on top of VAT and rates support.

“Beyond these, there is still much the Government can, and should, do to give beleaguered businesses a fighting chance of survival. This includes getting as much of the sector open as possible at the start of December.

“Rethinking the arbitrary 10pm curfew, which hamstrings venues, is a must. We also need to review the ban on household mixing inside venues in tier 2 regions, which is keeping friends and families apart.

“The restrictions being imposed on businesses before we went into the second lockdown were strangling trade and putting people out of business. If we exit this lockdown into similar, or worse, tighter, restrictions, it is going to be the end for thousands of businesses.”

Food Delivery Could Hit £7.1bn In 2020 -But Consumers Will Be Ready To Eat Out When Lockdown Lifts Restaurants look set to recover as consumers still prefer to dine out with friends and when they want something special to eat Global information company The NPD Group says amid the severe and unprecedented COVID-19 business pressures affecting Britain’s out-of-home (OOH) foodservice industry, the delivery channel has been a welcome success story. Comparing the January-to-October period this year with the same period in 2019, delivery is up 14% in visit terms to 804 million and has seen a 40% increase in spend to £5.7 billion. However, although delivery has met a need during this unprecedented period of enforced home living, working and entertaining, NPD’s research shows that consumers still continue to value eating out and many plan to do so as soon as they are able.

COVID RULES ARE BOOSTING DELIVERY BY 12 MILLION VISITS A MONTH In the meantime, with stricter rules in force across the foodservice industry, demand for delivery is strong. The NPD Group says on current trends delivery could finish 2020 with visits in the 12 months up 16% to break the 1 billion barrier and reach 1.1bn visits with spend projected up by 42% at £7.1 billion. That would be the equivalent of a 12 million monthly increase in visits versus 2019 and a £177 million monthly boost to spend.

Dominic Allport, Insights Director (Foodservice), The NPD Group, said: “Delivery is the silver lining in the otherwise very black cloud that hangs over Britain’s foodservice sector and has been the standout performer in 2020. Delivery spend peaked in July at 51% above pre-COVID levels but this trailed off as foodservice operators re-opened and with the August Eat-Out-to-Help-Out scheme. It’s now rising again amid the return to stricter lockdown rules and we expect it to see further success in the colder winter months and on into 2021. While the delivery channel is often seen as a threat by some operators, during the COVID-19 crisis it is bringing valuable business to many outlets that are otherwise facing the severest business challenges, and helping to feed a nation locked down in their homes.”

Issue 34

CLH Digital

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Caterer.com Launches Free Career Advice Hub to Support Hospitality Workers and Jobseekers 14

CLH Digital

Issue 34

The hospitality sector job board Caterer.com has launched a free online support and advice resource to help hospitality workers and jobseekers find work, progress their careers and improve confidence and wellbeing as uncertainty continues around Christmas and the future of the sector.

Created in partnership with Heads of Talent and HR at respected hospitality brands including Honest Burgers, The Ivy Collection and Home Grown Hotels, alongside others including Kew Green Hotels, Brunning & Price and industry wellbeing and education experts, the new Caterer.com Career Advice Hub provides answers to jobseekers’ most asked questions in a range of short, accessible articles and videos. Topics include resilience, coping with redundancy, how to find the right job for you, understanding your skill set, nailing your first 90 days in a new job and maintaining wellbeing and confidence in the current climate and throughout the jobseeking process. Alongside the Career Hub, there are also over 38,000 live jobs showcased on Caterer.com, so hospitality jobseekers can build their jobseeking skills and find a new role within one accessible and hospitality specific platform.

Neil Pattison, Director at Caterer.com, said: “The last eight months have been punishing for the hospitality sector and its people, and with a tighter tiered system just announced, unfortunately uncertainty continues as we draw into the Christmas period and beyond.

“Now more than ever we need to support one another, and freely sharing knowledge, insight and advice is an important way to do this. Our Career Advice Hub has

been created to give hospitality workers positive and empowering support, direct from employers and experts in the industry. Building the skills and resilience of our hospitality people right now, and through the coming months, is crucial to the future success of the sector. Hospitality may be in lockdown now, but it will rebuild, and then employers will want to welcome back some of the incredible people that make the industry what it is. We hope our Career Hub, which will be a constant presence on the site and be added to regularly, will boost the confidence and wellbeing of employees and will be a lifeline to those in the sector that need it.”

The Career Advice Hub will be added to weekly with videos, podcasts and downloads that take users through the jobseeking lifecycle of a hospitality worker from application to promotion and all stages inbetween.

Earlier this year, in response to the first national lockdown, Caterer.com also launched its Hospitality Redeployment Hub, in partnership with UKHospitality and Hospitality Action. It became a hub for displaced hospitality workers, who needed short term roles in other industries. Since its launch, the Hub has showcased over 120,000 live jobs and received over 2 million job applications. There are currently in excess of 38,000 live roles on the site, with thousands in hospitality jobs available, as well as those in other sectors.

To explore the free content available on the Caterer.com Careers Hub visit https://www.caterer.com/advice/career-advice.

Two-Thirds Of SMEs In England Felt More Prepared For Second Lockdown As we approach the end of an unpredictable and tough year for businesses, Barclaycard Payments’ latest SME Barometer has found that two-thirds (66 per cent) of small and medium-sized enterprises in England felt more prepared for the current national lockdown than they did for the first lockdown in March.

The top reasons given for this outlook are mental preparation (36 per cent), the changes they’ve made to their business to make it more resilient (32 per cent), and the Government support in place (14 per cent).

Across the UK, many SMEs are also turning to e-commerce as a way of recapturing some of the opportunities they’ve missed out on, with just under half (45 per cent) increasing their online presence since March 2020 – with website improvements (67 per cent), putting services online (66 per cent) and social media advertising (64 per cent) cited as the measures which have had the most positive impact. Half of business owners (50 per cent) also reported investing in improving digital skills, either for themselves or their staff.

ALL EYES ON 2021 Looking ahead to next year, nearly three quarters (74 per cent) of business owners are planning to invest back into their business. The most popular areas for investment are marketing (29 per cent), and new equipment / technology (28 per cent). SMEs are also embracing the shift to ‘working from home’ for the longterm, with over a fifth (22 per cent) planning to invest in working from home or productivity tools.

Prior to the lockdown announcement for England on 31st October, almost two-thirds (63 per cent) of SMEs expected to return to 2019 levels of output by the end of 2021, although the latest restrictions may make this less achievable for some businesses.

Konrad Kelling, Head of Small Business, Barclaycard Payments, said: “The past year has been incredibly difficult for SMEs across all sectors, so it’s reassuring to see that many have been able to take advantage of the lessons learned during the first lockdown to adapt their business ensuring that they are able to continue to serve their customers.

“At Barclaycard, we want to support all of our clients and are working closely with those impacted by current circumstances by providing care packages to help them navigate the challenges they face.”

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

As businesses continue to adapt to lockdown and a post-COVID economy, Konrad recommends that SMEs: 1.

Invest in the “new normal” – it might sound like a cliché, but we’re unlikely to return to the world as it was before the pandemic. Investing in your online presence and ‘working from home’ tools is not just a way of preparing for another lockdown, it’s a way of preparing for the future.

2.

Make sure people know who’s behind your business – many customers are looking to support their local SMEs during these tough times, so make sure your customers know the stories and people behind your business.

3.

Try to think beyond crisis mode – with so much going on, SMEs can often feel like they are constantly firefighting. As hard as it can be to find the time, SMEs should try to balance their short and long-term goals.

4.

Seek out support – SMEs need to remember that they are not alone.

Whether it’s from the Government, your bank, or peer networks such as Enterprise Nation, it’s important to ask for help during this difficult time.

5.Harness the power of social media – social media is a great channel to keep customers engaged by sharing your story, and the story of your business. It is also a way of sourcing inspiration and motivation from other businesses facing similar issues.

Wasel Ali, Owner, Paradise Indian Restaurant, said: “The first lockdown was a real shock for us. Having mainly operated as a sit-down restaurant, with a small click-and-collect takeaway option, for over 50 years – we suddenly had to adapt and launch our own home delivery service.

“While we knew our customers on first name terms, we realised that we had no way to contact them or let them know that we were still operating. Luckily word-of-mouth got round, but over the past few months, we’ve been forced to think outside the box and develop as a business.

“We’re now in a much better position. Since the first lockdown, we’ve set up a new kitchen exclusively for takeaway orders, have begun developing a social media presence, and are designing our own app so that customers can order with us directly.

“My advice for other SMEs is to try and stay calm and identify where, despite the restrictions, you can still make sales – however small they may be!” 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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UK Pub Market To Bounce-Back with Consumer Demand Driving Recovery Issue 34

The UK pub market is set to somewhat recover in 2021 following a catastrophic 2020, with innovation, creativity and a bounce-back of consumer demand the driving force behind this, according to Lumina Intelligence’s new UK Pub Market Report 2020 In 2020, the UK pub market is set to be worth £9bn, with the impact of coronavirus set to wipe 61% or £14bn off the market value. The main reasons for consumers not visiting pubs are:

1.Socially distanced seating (16%) 2.Hand sanitizing stations (15%) 3.A one-way system through the pub (11%) 4.Contactless payment only (11%).

Pub market to bounce-back and recover £9bn in lost revenue in 2021 Despite the challenges of 2020, renewed confidence following the announcement of a potential vaccine becoming available in early 2021 sees the market forecast to somewhat bounce-back next year. The report predicts that the UK pub market will grow 104% in 2021,

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1.16% of consumers have purchased takeaway beer and 76% would continue to do so if the service remains in place.

2.14% of consumers have ordered cocktails to takeaway and 80% would continue to do so if the service remains post-lockdown.

2. Outdoor spaces to receive significant investment 2019. 45% of pub operators highlighted outdoor space as the area that they will invest most in over the next year – this is up from 18% in 2019.

2020. Introducing sheltered, heated and well-lit attractive outside spaces is an opportunity for operators to entice consumers, boosting confidence with virus transmission limited in fresh air.

3. Technology adoption will boost customer insight

2020 a catastrophic year for the pub market

1.To avoid busy places (23%) 2.To reduce discretionary spend (14%) 3.It is cheaper to drink at home (12%).

In the interim, the challenge for pubs is to reassure consumers around the safety measures that are in place. Only 11% of consumers say that they absolutely don’t feel comfortable going to a pub, so there is an opportunity to entice the remaining 9 in 10 consumers. When asked which safety measures they would like pubs to continue to implement for the foreseeable future, the top consumer answers were:

CLH Digital

reclaiming over £9bn of the value lost due to the coronavirus this year.

This growth will be driven by a bounce-back in consumer confidence, but also the innovation and creativity from operators that has been evidenced since the pandemic began. Despite considerable unfavourable variables, creative operators are expanding and weather proofing outdoor space, introducing delivery services and tapping into digital solutions. Elevating customer experience will encourage consumers out over the coming months and be critical in market recovery, with the report highlighting:

2020. Good value (32%) and fast service (10%) are amongst the leading consumer needs for selecting a pub restaurant venue in 2020.

2021. Digital solutions can help with efficiency and data collection to offer more targeted promotions and ensure service is seamless and timely.

Sarah Coleman, Insight & Communications Director at Lumina Intelligence says, “Coronavirus has had a profound impact on the UK pub market, with over half of its value set to be wiped off in 2020.

However, we have seen creativity and innovation in abundance across the market, as operators tackle the challenges head on. The rapid adoption of digital solutions, the creative use of outdoor spaces and the additional focus on customer experience have highlighted the resilience of a sector that continues to face the full force of government restrictions. It is this resilience and innovation that will see the sector recover £9bn worth of lost value in 2021.”

For more information on the Lumina Intelligence UK Pub Market Report 2020, please visit https://tinyurl.com/y6jfuw3f

Tom Kerridge: “Making it Through a Recession Made Us Stronger.”

1. Demand for takeaway will continue post-lockdown

right person it cements foundations, it helps you bond much stronger. The two of you learn about each other rather than being lovers and friends.”

In the latest edition of the ‘Events That Made Me’ podcast, with leading event planner and hospitality consultant Liz Taylor, award-winning chef Tom Kerridge has spoken of how he and wife Beth Cullen-Kerridge almost lost everything during the Great Recession in the late 2000s. He shares the ‘difficult business decisions’ that the couple had to make during that time, likening it to the situation that the COVID-19 hit hospitality and event industry faces today.

”Events That Made Me’ with Tom Kerridge is available now to stream at https://podfollow.com/etmm-liz-taylor During the interview, Tom also sang the praises of wife Beth who he says has been the catalyst for their success in business. He adds: “She is the driving force behind between everything we’ve done, be it running a pub or opening a business.

The concept or the idea of being your own boss was never really in my psyche.

Beth had always worked for herself, she answers to herself, she’s her own entity.

The husband and wife team, who own a total of three pubs (with the same number of Michelin stars), had just invested in their first venture, The Hand and Flowers, which was thriving until the financial crisis hit in 2007. Describing how their success could have been a very different story,

“Beth is hugely creative. I view what I do as a chef as a trade, I’m not creative, it’s an understanding of building blocks of flavours of profiles and methodology. I view what I do as something similar to a builder or an architect. Someone that pieces things together….. The creative element does very much come from Beth so between us the partnership does tick a lot of boxes. Between us we’re both very conscious of being able to create spaces. There’s so much more to it and a lot of it is about atmosphere and energy and how that is created.”

Tom explains: “2008 was very, very hard, that first recession was a very, very difficult thing for a young couple to be dealing with. I was 31 when we opened, so it was a very difficult period to be looking at.”

“I think when you run businesses and particularly when you hit a recession and very difficult times like we’re walking into now, as business owners you’re faced with very hard decisions in front of you and everything that you make is your decision and you can’t see ways out of it. Normally, if things are good and there are problems to be solved, you can always manoeuvre things and adapt and control, and you can still change the environment and the way that you’re working to be able to work because there’s money coming through the door, there’s guests, the phone’s ringing. However, the moment the recession hit, it suddenly becomes out of your hands and it’s very very difficult. Like right now it’s out of your hands and no matter how many different decisions you’re making and pivoting your business , it’s all over the place, it’s not all in your control and I like being in control.”

Still owing money from the initial set up, the couple were faced with financial hardship and were forced to pivot the business as many have in 2020, working round the clock to keep it afloat. An effort that took them to the brink of exhaustion. Yet, Tom believes it is this difficult period that made their relationship stronger than ever.

“We ended up working even harder” he continued. “I would get up at 6am, make the bread and work all the way through, finish service at midnight then go to bed, get up and start all over again.

“On a Friday morning I would get up a 6am get into the kitchen work all the way through, then at Friday night round about midnight I’d then get a Kitchen Aid or a Kenwood mixer out and make 70, 80, 100 loaves of bread all the way through the night. Beth would come in about 7 o’clock on a Saturday morning, take the loaves of bread then sell them on a little stall on the high street in Marlow. Then I’d continue to work through the Saturday till midnight – I mean that’s a 48-hour shift.

“It puts huge pressure on everything because you’re exhausted, but if you’re lucky enough to be with the

Talking of the risks they took as they started out, Tom continued: “What we did was, we had this little cottage in Norfolk and we said we were going to do an extension on it, so they (the bank) lent us thirty grand to do the extension that we used to buy the fixtures and fittings of a tenanted pub, I mean it was a complete lie and then to do refurb work we just borrowed money on a credit card and it was just kind of like, now we’re in it, now we’re in the s**t now we’ve got to do it. That was in 2005. The bank when they found out weren’t that happy, but at that point then they had to make a decision. They’d already lent the money, they could recall the money, or they could now back us and do this, which at that point they did, which was great.

We ran with it and it’s been amazing. Within ten months we’d won a Michelin Star.”

Liz Taylor’s 30-year career in event planning has built an impressive portfolio of events, including celebrity weddings, charity fundraisers like Children in Need with Gary Barlow and huge gala dinners such as Winter White Gala at Kensington Palace for HRH Duke of Cambridge, as well as the Manchester United Champions League winning after party in Moscow and Coronation Street’s 40th anniversary celebrations. During lockdown in March, with the events industry on hold, she turned her attention to launching her own consultancy https://www.liz-taylor-consulting.co.uk/ and realised a lifelong ambition in launching her own podcast.

Lisa Riley, Sally Lindsay, Eamonn Holmes, Antony Cotton, Christopher Biggins, Katie McGlynn and Linda Plant were just some of the celebrity guests to share the highs and lows of their road to stardom in the premiere season of her ‘Events That Made Me’ podcast which is still available at https://podfollow.com/etmm-liz-taylor

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November 2020

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CLH Digital

Issue 34

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 34

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

Cater for All with the UK's No.1 Gluten Free Gravy This Christmas Knorr® Professional Gluten Free Gravy Granules for Meat Dishes is the UK’s no.1 gluten free gravy*, with no artificial colours, preservatives, or added MSG. Our gravy is suitable for vegans, easy to prepare and with no allergens to declare** – with a great taste to compliment any roast. So with Knorr® Professional you can serve a gravy that caters for every customer and, when gravy is just so important at Christmas time, why would you use anything but the UK’s no.1 gluten free gravy?

We’re also passionate about supporting chefs to make the most from every meal they serve, which is why we partner with some of the industry’s leading experts to create content

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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

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CLH Digital

Issue 34

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 Jersey Dairy Tops The South West In The Great British Food Awards Proper By SCT 26

CLH Digital

Issue 34

Jersey Dairy’s Luxury Softmix Ice Cream has been announced as the South West’s Regional Winner for Provenance in the Great British Food Awards.

This prestigious award recognises the extraordinary history and integrity of the farmer-owned cooperative. In their comments the judges praised the rich and creamy flavour of the ice cream and awarded 100% for provenance, saying that the ice cream is “…a true British product that the nation can be proud of.”

According to the feedback the ice cream is “….a luxury tasting product with a velvety texture and great Channel Island flavour. By only using the milk from their own herd of Jersey cows in the Channel Islands, Jersey Dairy has a great story and integrity and the ice cream deserves its reputation as a winning product in restaurants and shops across the UK and worldwide..”

The Jersey Dairy has a unique heritage which traces back to 1763 and the herds produce a unique type of milk with a worldwide reputation for its taste and creaminess.

The pedigree Jersey cows are allowed to graze freely on natural grass and their milk contains on average 5.3% butterfat and has up to 20% more calcium and protein than other milks. It also has a higher level of vitamins and minerals and is good for immune system. All of these benefits make it especially nutritious and delicious, and perfect for making icecream.

“Jersey Dairy is extraordinarily proud of this achievement,” said David Ashton, UK Sales Manager. “It has been a tough year for everybody, but we have come through it with an even stronger sense of purpose. We are unique in that we control everything from grass to glass. This gives us fantastic flexibility, allowing us to support the innovation so fundamental to future success. This award is a way to recognise the hard work that everyone has put in and the way that the team has pulled together during the Covid crisis.

“Thanks to our wonderful Jersey cows, our dairy continues to provide milk and dairy products of exceptional quality to markets at home and overseas.”

Visit www.jerseydairy.com for further details.

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.

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

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.

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 &

See the advert on page 7 for further information.

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

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.

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

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

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.

JURA - Speciality Coffee

DMS - Signs and Graphics for All Situations 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.

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.

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 34

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Pubs Should Plan Now To Prevent Pest Problems And as colder temperatures drive rats and mice indoors, the two factors could increase the likelihood of a pest infestation.

Last month 78% of pest controllers polled reported increased rat sightings, with 63% noting a rise in mouse-related incidents.

Pub chains and freehold licensees are being urged to seek professional pest control advice and plan now to prevent a potential pest issue causing problems when it comes to re-opening premises.

BPCA has specific online guides about rats - bpca.org.uk/rats - as well as mice and other pest species. Each guide has helpful information on identifying an infestation and offers advice on when to call in the professionals.

Credit - Lesya Marchuk 123RF

A national trade body is urging licensees to take steps to avoid pest problems during the second Covid-19 lockdown.

Empty buildings, lack of food and quieter streets saw members of British Pest Control Association (BPCA) report a 51% increase in rodent activity during the spring lockdown.

Natalie Bungay, BPCA Technical Officer, said: “As temperatures begin to drop and food becomes scarce, rats will begin looking for shelter and scraps in more urban locations. And as autumn and winter push on, rats start to head indoors.

“Rats and mice do not hibernate and are a problem all year round.

House mice are already living in and around wherever we are. But as the weather gets colder, field mice currently surviving outdoors will look for warmer places to nest and begin to move indoors too.

“They are highly adaptable and won’t hesitate to take advantage of a warm place to nest during the winter months.”

Property owners have a legal obligation under the Prevention of Damage by Pests Act 1949 to keep premises rodent free, or, if rodents pose a threat to health or property, to report infestations to the local authority.

Owners of food businesses also have obligations to keep premises pest free under the Food Safety Act 1990.

Natalie added: “In these unprecedented times, we need to ensure that effective pest management is implemented.

“During the lockdown, as designated key workers, the professional pest management sector is working hard to protect homes, as well as key areas including healthcare environments such as hospitals, the food manufacturing industry, and farms too.

“Rodents and many other pests carry and transmit diseases, and can breed at an alarming rate if left unattended.

“They contaminate food, ruin stock, and can even cause fires and floods with their gnawing.

“Pro-active pest management is the best way we can manage the risks to public health and safety.”

BPCA members are trained, qualified and audited to the British Standard in Pest Management BS EN 16636.

To find a BPCA member near you, visit: www.bpca.org.uk/find

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 0117 318 0830 sales@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 Covid19 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.

We Have The Technology To Keep Your Business Safe!

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

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

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

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

Cleaning, Hygiene and Infection Control Issue 34

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.

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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

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CLH Digital

Cleaning, Hygiene and Infection Control Issue 34

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 Kill Covid–19 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

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

High-performance

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friendly beer line cleaner

sensor based dispense

Decontamination

which keeps beer

that uses active oxygen to

monitoring system,

Kills 99.995% of Bacteria,

lines cleaner for longer.

clean safely - replaces

offering the very best in

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reducing cleans from 52

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terms of quality, reliability

100% biodegradable.

to around 13 per year.

and value.

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

www.lineclenze.com

Cleaning, Hygiene and Infection Control Issue 34

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.

31

• 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

32

CLH Digital

Cleaning, Hygiene and Infection Control Issue 34

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 34

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

35

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 34

CLH Digital

37

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

CardsSafe - Protecting Assets ®

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

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

Combine Design And Comfort With Retro Style Chairs If you’re looking to update your hospitality or reception space in the new year, the latest additions to Trent Furniture’s stylish range of retro chairs will tick every box. The opulent golden tan suede upholstery of our Copenhagen Chair and Geneva Tub Chair blend in seamlessly with many décor schemes and other furniture such as our Bauhaus-inspired Munich Retro Chair.

The sleek metal lines of the Copenhagen Chair are

complemented by its padded seat and back, designed for both comfort and style. This eye-catching chair is also available as a tall bar stool, so high-seating and bar areas can match perfectly.

The cleverly designed Geneva Tub Chair has all the good looks and comfort of a fully upholstered traditional tub chair while fitting into small or awkward spaces. This compact and versatile chair is the perfect partner for the Copenhagen Chair.

With prices starting at £33.90 for the Copenhagen Chair, £39.90 for the Munich Retro Chair and £59.90 for the Geneva Tub Chair, Trent’s new range of vintage chairs is the embodiment of affordable elegance.

To find out more about Trent Furniture’s great selection of vintage style furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk See the advert on page 45.

Issue 34

CLH Digital

39

Get Ready For Winter With Indoor Infrared Heating It’s that time of year again.

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…

Why not invest in an infrared heater?

What are infrared space heaters?

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

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.

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

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• 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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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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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

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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 WEA WEATHER ATHER A THER | 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 |

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How To Weather-Proof Your Commercial Outdoor Space Ready For The Winter at the touch of a button, they can be susceptible to damage from high winds. Modern pergolas with either sliding fabric or rotating aluminium louvered roofs and sides offer a more pragmatic solution, providing protection from heavy rain, gale force winds and even snow.

FEATURES Since the easing of the lockdown restrictions back in July, the hospitality sector has pulled out all the stops to welcome us back with open arms. The ‘Eat Out to Help Out’ government scheme enabled us to dine out at a discounted rate, but as the British summer comes to an end, many temporary outdoor covers including brollies, parasols and pop-up marquees are showing the strain and are unlikely to survive the less clement weather the next few months will bring.

As the COVID-19 restrictions don’t seem to be easing any time soon, now is the ideal time for restaurants and hotels to look into weather-proofing their outdoor dining areas for the long term. Investing wisely in the right terrace coverings for your outdoor space can help keep your business going through the colder months.

The framework of any terrace covering should ideally be manufactured from powder coated aluminium, as this super-strong, corrosion resistant and highly durable material can survive the knocks and bumps of bustling environments.

OPERATION

AWNINGS, LOUVERED PERGOLAS & EXTERNAL BLINDS As we transition into autumn/winter, many commercial establishments are realising how important their outdoor space is. Due to the current social distancing rules, indoor seating options have been hugely restricted and a more robust solution for the winter period is now required.

It is likely that the more temporary covers such as brollies and parasols won’t stand up to adverse conditions and although retractable awnings can protect and shelter customers from sun, shade and light rain showers

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

No matter the type of outdoor fabric canopy used within your commercial space, it is more likely to stand the test of time if manufactured from acrylic fibres – one of the highest quality materials currently available for use within these types of products. Fit for purpose and dimensionally stable, acrylic will not warp or stretch when under tension. In addition to this, the material will not fade due to the solution dye that impregnates the colour right through to the core of the yarn.

Despite this, the material should still be treated with a nano tech coating such as TEXgard, an invisible protective shield embedded into the fibre that essentially generates a self-clean effect by preventing dirt and debris from settling, whilst also repelling water. The latest generation of acrylic, CBA (Clean, Brilliant Acrylic), ensures up to 50% less dirt adhesion in comparison to regular acrylic.

A minimum of two hi-tensile tear resistant stainlesssteel cables that tension twin heavy duty double coiled springs are essential if using folding arms on retractable awnings. This ensures the fabric is under optimum tension, staying crisp and taut and able to withstand gusts of wind. For exposed locations, having folding arms with double the quantity of cables will offer increased wind resistance and tension.

FABRICS 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

As the default mechanism within most outdoor canopies, motorised operation allows for consistent movement as well as an effortless extension and retraction process, subsequently lengthening the lifecycle of your product as a result.

Integrated motors safeguard against exposure to the elements, whilst secure rolling codes and frequency guarantees no interference. Intelligent sensors (in particular wind protection sensors) are highly recommended as once incorporated into the install, they can allow for closure of the product when left unattended.

As a potentially sizeable investment, adequate research around the most suitable all-weather canopy system (as well as the installation company) goes without saying.

Your chosen specialist should boast a wealth of experience within their field, provide a range of solutions for your application and finally be open to your specific coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task.

The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors.

To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

requirements and budget.

Wherever possible, choose a supplier that manufactures its products in the UK. Should anything go wrong, you can rest assured that it will be resolved quickly. Also, with an authentic ‘Made in Britain’ product, outstanding quality is usually guaranteed, and lead times are typically significantly shorter.

Stuart Dantzic Managing Director, Caribbean Blinds www.cbsolarshading.co.uk or see the advert on the facing page.

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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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®

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

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

Our product range includes:

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

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

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

Previous Clients Include:

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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

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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

Q6

Q6C

W2CD2

www.euroservice-uk.com

W2PAT

W2RT

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Issue 34

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.

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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.

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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 34

CLH Digital

51

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

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