CLH Digital - Issue #35

issue 35

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Rent “Judgement Day” Looms Unless Moratoria are Extended

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Trade industry body UKHospitality is warning that the hospitality and on trade sector is on a countdown to a devastating rent tipping-point that will trigger a new year bloodbath of hospitality business failures and potentially hundreds of thousands more jobs lost unless the rent moratorium introduced by the government in March is extended. The moratorium was introduced to prevent landlords from repossessing commercial properties if businesses were unable to pay the rent due to the effects and impact of the pandemic.

Government has so far shielded businesses from eviction and the worst aggressive enforcement activity by landlords over the past nine months through the lease forfeiture and debt enforcement moratoria. However, these come to an end on 31st December, with the hospitality sector still debilitated by severe restrictions on its ability to trade.

pitality, estimated at around £1.6 billion. This will increase further with December’s rent quarter payment date looming (25th Dec). The debt burden is mostly held by otherwise viable businesses that cannot pay rent bills due to lack of revenue during many weeks of closure and suppressed sales under tier restrictions.

Throughout this period, UKH says many landlords have made it clear that they intend to use the end of the moratoria to issue winding-up petitions and eviction notices to tenants, both large high-street chains and individual businesses. The trade association is calling for urgent action by Government to preserve as many jobs and businesses as possible into 2021; encourage commercial landlords and tenants to come together to discuss rent debt and future rental agreements; and help to resolve Covid-19 related debt in a pragmatic and equitable fashion.

(CONTINUED ON PAGE 3...)

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CLH Digital

issue 35

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL I am rather confused. Are we in the festive season or the silly season? (See what I did there?!)

We really are lurching from the ridiculous to the sublime.

I saw the great photograph on Twitter doing the rounds these past couple of days, a pub table with a pint of beer on with the caption “Not Covid Safe” underneath another photograph the same table same beer and a plate of chips and the caption “Covid Safe”.

This is the nonsense we have to put up with. Welsh first minister Mark Drakeford has from today closed the hospitality sector down in Wales. A former lecturer in social EDITOR studies, who from what I can see has never been employed in the private sector in any capacity, introduces a fourth set of regulations, causing immense economic and social consequences to a beleaguered industry. We have seen a set of regulations applied before - the recent “firebreak” - followed by a second set applied during the firebreak itself. With our third set applied in the short period since the firebreak ended (which is different from pre-firebreak regulations), and of course the fourth applies today, closing pubs at 6pm and banning the sale of alcoholic drinks, among other changes.

Peter Adams

The culmination of this ludicrous and constant changing policy is that 100 pubs have banned him!

Furthermore, now we are faced with the Prime Minister’s comments that would be a “fatal mistake” for different households outside of the bubbles to mix in pubs and restaurants. The most family orientated time of the year and families are told they cannot mix!

In what seemed like trying to explain cricket to a Californian, the Prime Minister explained that “the government has relaxed coronavirus measures across the country which will allow up to 3 households to “bubble” in private homes for a number of days around December 25, however gatherings in pubs will be subject to existing restrictions under the newly introduced tier system. Which currently means that pubs and most of England are subject to a rule banning different households from mixing indoors.” So there you have it!!

And just when you get used to the policy, it may be changed on December 16.

Confused?

Also in this issue is a story regarding a group of Birmingham businesses who intend to challenge and to launch a judicial review into the current tier system.

A very brave move and one I support wholeheartedly. I have no doubt in my mind at the point they have raised about the data being flawed is valid, and as Tim Martin rightly points out there is no evidence that lockdowns work, and in some instances we find countries that have not locked down have a lower mortality rate than countries that have.

The sector is also bracing itself for the end of the government’s moratorium on commercial rents which prevented landlords from instigating any action for businesses unable to pay the rent during the pandemic.

As our front page story reveals this moratorium is due to end on December 31.

Another monumental mess. The hospitality and on trade sector have been in virtual lockdown since March, only being permitted to trade for a short period and then having to trade under the most harshest of trading conditions - which means, in very simple terms, if the cash isn’t coming through the tills then it cannot flow out to meet liabilities.

Now these businesses may face the prospect of having to deal with landlords and rent arrears and still being unable to trade.

The government has a huge repayment from supermarkets who claimed business rates relief, only to see their businesses profit immensely during the pandemic, and thanks to public pressure have been forced to hand them back almost £2 billion so far.

This should go directly to the hospitality sector and I think the government should use a sizeable chunk of it to support businesses in arrears with the rent.

The hospitality and on trade sector have been at the mercy of central and devolved administrations who have introduced rules on how businesses trade and introducing lockdowns almost on a whim.

There is an irony in giving the money returned by supermarkets to the pub and restaurant sector. Supermarkets have benefited immensely during lockdown in particular in alcohol sales where they enjoy disproportionate and unfair advantage over the hospitality and on trade sector, so I would urge the Chancellor to put this money to good use and give it where it is most needed” Once again would be very interested in your views so please do contact me edit@catererlicensee.com 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 Some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us!

Once again, we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis.

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issue 35

CLH Digital

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Rent “Judgement Day” Looms Unless Moratoria are Extended (...CONTINUED FROM FRONT COVER) UKH believes that Government must immediately extend the moratoria to the end of June 2021 to prevent potentially hundreds of thousands of further job losses in the sector and the failure of thousands of SMEs and well-known brands. This extension will also give time to produce workable solutions to sustainably deal with the build-up of rent debt.

This become more important than ever with Government indicating that the sector could still be subject to the harsh tiers restrictions until Spring 2021.

Kate Nicholls, Chief Executive of UKHospitality, said: “An extension to the moratoria is needed immediately, as this issue is threatening the future of so many otherwise viable businesses and their teams. The rent crisis, with the December quarterly rent day and the end of the moratoria fast approaching, is the biggest threat to the recovery and future of hospitality.

“There can be no more excuses about Parliamentary time or available finance; this needs to be resolved, otherwise the support Government has provided to the sector so far this year will all be in vain. The alterna-

tive is widespread business collapse and shocking job losses on an almost unthinkable scale. Unless this issue is resolved, there will be a bloodbath on our high streets and a much longer-term damaging impact on the UK economy.”

UKHospitality is proposing a 7-point plan to solve the crisis: 1.Extend the debt enforcement moratoria until June 2021 2.Set an advisory level for rent forgiveness in closed sectors of 50% 3.Tenants to make a reasonable offer of rent debt payment 4.Introduce 10-year low-cost Government-backed property bonds 5.A reset rent review 6.A break clause with a 50% reduction in rent debt 7.A long-term commercial property review Some pub companies have already moved to support tenants, Greene King Pub Partners this week confirmed that all tied tenants in tiers two and three will receive a 90% rent concession from 2 December, with tied tenants in tier one receiving a 40% rent concession. As it stands, however, out of Greene King’s 875 pubs in England there are none in a

tier one area.

This mirrors support in Scotland where pubs in levels two to four are receiving a 90% rent concession and those in levels zero to one are receiving a 40% rent concession.

Star Pubs & Bars is investing a further £5 million in continuing rent concessions in December to support its pubs on core leased & tenanted agreements. The move takes Star Pubs & Bars investment in rent reductions to £40million since March.

The following reductions are being offered to reflect tiers in England, with similar support aligned to pubs facing restrictions in Scotland and Wales. Tier one licensees are being offered a 30% rent concession, leaving 70% payable.

Tier two licensees are being offered a 75% rent concession, leaving 25% payable if they choose to open or a 90% rent concession leaving 10% payable if they close or if they operate as a takeaway only.

Tier three licensees are being offered a 90% rent concession leaving 10% payable if they close or if they operate as a takeaway only.

The Trees Are Up and the Lights Are Going On at the Churchill Arms Despite Coronavirus

Londoners got some much-needed cheer when the Christmas lights at The Churchill Arms on Kensington Church Street were switched on Wednesday 2 December. There may be fewer trees – but the display is as illuminating, enchanting and impressive as ever – and it was streamed live on Facebook Live.

General Manager, James Keogh, said: “I think 2020 has been a year that has really needed a Churchillian effort from all of us – but I’m delighted that it hasn’t stopped the Christmas lights and festive decorations that we are famous for. I think that, apart from Santa’s workshop, The Churchill is the busiest hive of Christmas activity on the planet.

stunning.

“The display this year is in honour of the amazing people of the NHS who have worked so hard during the coronavirus pandemic and that is reflected in the display inside the pub too. In addition, we will be raising money for the NHS across the Christmas period – so I hope that anyone who comes along to have a look will make a donation. It’s been an incredibly hard year for us all – but none more than those who look after the most affected by this horrible virus.

“I do hope that we light up the lives of locals and visitors as much as we light up the pub – and Pauw and the team at the Thai restaurant are ready and waiting with a substantial meal to go with a delicious pint of London Pride for anyone coming to see the illuminations in person.

“Things have had to be a little different this year – but despite having less than a third of the usual number of trees, reflecting the financial impact of 2020, the display is as impressive as ever. Ray Diaz and the team from City Plant Displays Limited did our first Christmas display 32 years ago, with just 12 Christmas trees. Last year we had a record number of 100. This year, to compensate for the lower number of trees, Ray suggested a new set of lights – featuring 68,000 individual bulbs, which looks absolutely

“We had to cancel our usual Churchill Night celebrations this year due to lockdown – but it couldn’t stop Christmas. And next year, we’re going to celebrate every occasion twice as hard to make up for 2020.”

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CLH Digital

issue 35

Surviving the Latest Restrictions in the Hospitality Industry safely during coronavirus (COVID-19)’ guidance, remains unchanged. In readiness for re-opening after lockdown, a review and refresh of risk assessments would be advisable. For those businesses who have closed, there is an ideal opportunity to take the learnings from previously operating during the pandemic to identify whether any areas require addressing. Any changes to risk assessments should of course be shared with the team.

PEOPLE

Hayden Hibbert, Director of Client Relations at allmanhall (www.allmanhall.co.uk), independently owned food procurement experts, outlines the new regulations facing the hospitality sector, and gives his advice on the operational changes businesses should be considering to help manage the challenges faced. Previously a chef and then Head of Catering himself, Hayden is well-placed to make practical recommendations.

It is clear that the COVID-19 pandemic continues to be immensely challenging for the hospitality industry, highlighted by the 48% drop in sales in the third quarter of 2020 (UKHospitality and CGA). The only certainty is uncertainty as we now look to move out of the 2nd lockdown and into the new tiered restrictions. Restrictions which are causing great concern across an already bruised and stressed industry.

The revised measures stipulate that in tier 2 areas households cannot mix indoors and pubs and bars are to close unless operating as restaurants. Where hospitality businesses are selling food and drink, they must provide table service, alcohol can only be served with a ‘substantial meal’ and there is an 11pm curfew with last orders by 10pm. Those in tier 3 can only operate a takeaway, delivery or drive through service.

UKHospitality have described the new restrictions as a ‘restrictive straitjacket’ at best and at worst, ‘a lockdown in all but name’ with the tighter restrictions likely to lead to many business closures and job losses.

Additionally, the potential to move between tiers with differing restrictions is a challenging prospect which will require both agility and planning.

The industry has showed impressive flexibility this year; adapting to support social distancing, operating in a ‘COVID secure’ manner and, in some cases, introducing a takeaway service to enable much-needed trade. With the majority of England moving into tiers 2 and 3 following the end of lockdown, it seems this ability to adapt will be even more crucial.

REVISIT AND REFRESH COVID-19 RISK ASSESSMENTS The requirement for employers is to complete and communicate a COVID-19 risk assessment, a key part of the Government’s ‘Working

There are a number of considerations for businesses when planning their re-opening, with some key questions to ask; how many of the team are required to operate at different sales thresholds and within different tiers? How will the furlough scheme be utilised? Are staff supported and is guidance followed when they return to work? Are there additional training requirements to ensure the effective delivery of any changes in working practices? Is support being provided with regard to the teams’ mental health and wellbeing during this unusual and stressful time?

SOCIAL DISTANCING Social distancing continues to play an important role in the attempt to reduce the spread of COVID-19. For hospitality businesses, consideration needs to be made for both staff and customers, with practices implemented to enable people to maintain distance. For customers, a range of measures can be introduced such as using distancing floor markers, restrictions on the number of customers allowed inside at any one time, reducing the number of tables, considering table positioning so that customers are back to back and two metres apart, introducing one way systems and installing perspex screens at counters and other highrisk areas.

Social distancing becomes more challenging within the kitchen environment. Pressure can be eased and risk minimised by staggering the time of staff arrival and departure, creating shift working and introducing a flexible rota system. If space is limited, introducing one-way travel is an effective way to support distancing. The Government does recognise that social distancing at certain times may just not be possible and there are likely to be specific work activities that cannot take place with measures in place. It is essential that these are identified, and employers ensure that there are increased cleaning routines, a focus on personal hygiene and reduced time spent on the activity to reduce risk.

FACE COVERINGS, CONTACT TRACING AND THE BUBBLE OF SIX Businesses must ensure customers wear face coverings if not seated at their table to eat or drink, staff wear face coverings, bookings to be kept to a minimum of six per party and the NHS COVID-19 app QR code poster displayed with a system in place to capture contact details for customers without access to the app. Communication is key here. Make customers aware of the legal requirements using clear and impactful signage, fully brief all staff members and monitor their compliance.

Challenging non-compliant customers may not be easy, but it is important to remember that outside of everyone playing a role in reducing the spread of the virus, there are fines in place for not following measures.

Fines have already been issued where breaches have been made, including a takeaway in Essex who received a £1,000 fine last month for serv-

ing a customer four minutes after the 10pm curfew.

HYGIENE Kitchens will already be designed with good hygiene in mind. Now is a time to update cleaning schedules, concentrating on key touch points, cleaning every two hours, and cleaning seats and tables after every sitting. Prior to reopening it would be advisable to carry out dedicated team training on the new cleaning practices and ways that contact with certain surfaces and equipment can be reduced.

What else can businesses do? Install customer hand sanitiser stations, remove unnecessary furnishings and other items from eating and cooking areas; clean chefs and front of house uniforms more frequently, and of course, ensure adequate supplies of PPE.

FLEXING THE OFFER With many businesses experiencing periods of closure, decreases in sales, operating with reduced staff and supporting customers to social distance, adapting the offer could make a real impact on driving profitability. We have seen many restaurants, both independent and large chains, move to restricted menus to reduce cost and workload.

Undertaking a star/dog analysis to assess dish complexity, profitability and popularity would assist in identifying which dishes to retain when streamlining menus. With the restrictions in dining capacity, along with other social distancing measures, the introduction of a more ‘grab and go’ focused offer, utilising sustainable disposables, could support improved profitability.

SUPPLY CHAIN CONSIDERATIONS Elements of the supply chain have been under extreme pressure as a result of the pandemic. Many foodservice suppliers, still recovering from the initial lockdown, are now carrying out impact assessments, appraising their resource requirements and will need to control costs and optimise distribution. With the possibility of a disruption in supplies of some products, it is important to communicate with suppliers regularly. Give them early indications of volume changes and be flexible on delivery days. Continue to support and extend empathy to suppliers during this challenging trading time, understanding that some flexibility around delivery days and product availability may be required. If a procurement partner, like allmanhall, is being used, they will be in constant dialogue with these suppliers and will offer advice and communicate any adjustments, to provide support. Something else a procurement partner can help with is checking if suppliers have COVID compliant practices in place.

ADVICE AND COMMUNICATIONS With so much change and uncertainty, it has never been more important for employers to communicate with their teams. Employees need to feel engaged, informed and involved in any changes that are taking place to the offer, working schedules, working practices and customer communication. Work collaboratively with the team, encouraging the sharing of ideas, and consult industry experts. Keep up to date on current guidance and access the information and support resources available online from the Government and organisations such as the FSA and UK Hospitality.

Mandating Vaccinations In The Workplace As A Shot In The Arm For The Hospitality Sector?

By Daniel Stander, employment lawyer at Vedder Price LLP (www.vedderprice.com) efficient path to seeing a resurgence for the hospitality sector. For businesses wondering about the immediate implications of a vaccine being widely available, there have been conflicting signals from the UK government around whether it should be mandatory or not for people to get vaccinated in order to access the hospitality sector. This week, the government’s vaccine minister, Nadhim Zahawi, suggested that pubs and restaurants could demand to know if a customer has received a vaccine before allowing them in. This statement contrasted with that of his government colleague, Michael Gove, who subsequently denied that “vaccine passports” would be required.

address this issue, requiring employees to be vaccinated would be highly likely to result in employment disputes and ultimately claims against employers. Associated risks include employees raising various concerns related to pregnancy, disability and religious (or indeed philosophical) belief discrimination, constructive dismissal/unfair dismissal and even potential Human Rights claims. There are also questions as to whether employers can require employees to provide evidence that they have been vaccinated in order to return to the workplace or to take part in certain events (as referenced above), which then, in turn, raise GDPR concerns.

Whilst the government cannot require members of the public to be vaccinated under current law, it appears that it is trying to shift some responsibility for persuading millions of UK citizens to get the vaccine on to businesses. Against that background, many employers in the hospitality sector may be considering whether they can mandate their workforce to be vaccinated.

COMMUNICATION IS KEY

SOME *GOOD* NEWS

CAN EMPLOYERS COMPEL THEIR EMPLOYEES?

Make no mistake, the news that the UK has granted approval for the mass rollout of a coronavirus vaccine is a big moment. Whilst the pandemic is not yet at an end, and, for many businesses in the hospitality sector, the reality is one of desperate financial pain and limited government support with continuing restrictions on Christmas trade, there is, at last, real light at the end of the tunnel.

Employers have a duty of care to ensure the health and safety of their workforces, and, in order to make their workplaces “Covid-safe”, employers should take such proportionate steps as are necessary to reduce the risk of infection. That being said, employees are not good candidates for compulsory vaccination – people in general do not like being forced into anything of a medical nature, and employers would have to contend with a raft of contractual and statutory rights impeding their objective.

CONFUSION AFOOT With the vaccine being made available to the most vulnerable groups within the coming weeks, the question arises as to the best and most

At present, and barring the government bringing in new legislation to

One of the key lessons of the pandemic-era is that effective communication should not be underestimated. The best employers will not act in a heavy-handed manner but will instead encourage that all employees who are willing and medically able should get vaccinated. To do so would not only be in keeping with the duty to ensure (so far as is reasonable) the health and safety of the workforce but would also help demonstrate that the business is sensitive to individual concerns on what is a very personal decision.

In responding to these concerns, the annual flu vaccine may prove a helpful analogue. By providing information, signposting employees to appropriate external guidance and offering to facilitate the professional administering of the vaccine to consenting employees, businesses in the hospitality sector can and must strike a careful, considered balance between a legitimate and pressing health and safety issue and the enduring individual rights of their employees.

Government’s Evidence On Transmission Risk In The Hospitality Sector Challenged CAMRA National Chairman Nik Antona said: “Considering these restrictions put hundreds of thousands of jobs as well as the very future viability of our pubs at risk, the evidence appears extremely weak.

Government evidence on the transmission risk in the hospitality sector has been called into question.

A policy paper published by the government last week refers to 4 types of evidence currently available to understand where transmission is occurring; each they say has limitations, but they are, according to the evidence, consistent in supporting the view that hospitality venues are a significant risk for transmission.

The paper says that “The general picture in the U.K. (and overseas) is that it has only been possible to get R (growth rate of coronavirus) consistently below 1 in places where there have been substantial restrictions on hospitality.

The data examines analysis of outbreaks in Japan, China South Korea and Indonesia highlighting that d largest superspreading events “originated from pubs, clubs, restaurants, gyms and wedding venues”, and goes on to observe that the “largest clusters in Hong Kong were associated with transmission in bars in which face masks were not worn.”

However the data has been called into question

“Whilst we agree that measures must be taken to curb the spread of the virus, the evidence provided today appears to be based on studies from the start of the COVID outbreak looking at different countries and their bar cultures, which are vastly different to life here in the UK. The research doesn’t consider the mitigating measures that have been introduced by pubs in the last few months such as improving ventilation and social distancing.

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CLH Digital

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“Furthermore, the Government has yet to provide evidence that the requirement to serve a ‘substantial meal’ will reduce transmission or any concrete evidence that the responsible consumption of alcohol increases risk.

“The evidence clearly states that risk comes from a wide range of factors which apply equally to other sectors such as gyms, nightclubs, churches and business meetings. Coupled with the fact the R-rate has increased in some areas where hospitality has been restricted, it is hard not to conclude that pubs are being unfairly singled out for extra restrictions compared to other businesses.

“We are now urging the Government to review the restrictions across tiers to allow wet-led pubs to reopen in Tier 2 and ensure that all affected pubs are provided with a substantial financial support package to get through the crisis.”

Hospitality Industry to Stage Second Peaceful Demonstration in Response to Government Restrictions and Lack of Support social distancing measures and, of course, to come wearing a face covering.

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HospoDemo is expecting a large turnout, as the industry is at its lowest ebb, with little hope of recovery for many. Prominent attendees at the first demo held on October 19th 2020 included Yotam Ottolenghi, Jason Atherton, Tom Aikens, Fergus Henderson, Margot Henderson, Sly Augustin, Alex Kratena, Alessandro Palazzi and Jan Konetzki.

HospoDemo protestors from all parts of the industry will come together again to represent their trades, dressed in uniform, equipped with pots, pans, ladles, cocktail shakers, wooden spoons, last orders bells and other hospitality-related props, with which to make themselves heard. At 11am, all attendees will turn to face the Houses of Parliament and make as much noise as possible to ensure their message is heard by MPs. All attendees have been advised to adhere to

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Hospitality is the UK’s third largest industry and accounts for 10% of all employment, not to mention thousands of ancillary businesses whose survival depends on outlets staying open. The restrictions imposed as part of the latest tier system are seen by many across the industry as the final straw, robbing them of crucial Christmas trading that contributes up to 40% of annual profits.

This is despite the industry spending millions to make their venues COVID secure, coupled with the pre-lockdown PHE Weekly Surveillance Report (week 44) which showed just 2% of COVID transmissions could be traced back to a hospitality setting.

HospoDemo has been organised by long-standing industry marketer, Rachel Harty. She said: “Pubs, restaurants and bars are the lifeblood of communities and part of the fabric of Britain’s society and culture. Hospitality has been victimised for too long now, and I sincerely hope that Monday’s protest will lead to fewer restrictions and enhanced support.

Otherwise, when the time comes to celebrate the end of the pandemic, many of our cherished pubs, restaurants and bars won’t have survived.”

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

At 11am on Monday 7th December, members of the hospitality industry will converge on Parliament Square for a second time, to urge the Government to change its approach to the sector by easing the restrictions and bolstering financial support.

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How The Hospitality Industry Can Maximise Technology To Navigate Through COVID-19 6

CLH Digital

issue 35

Richard Cox, Managing Director of Langley Business Systems, provider of EPoS solutions for the hospitality industry (www.langleybusinesssystems.co.uk) Hospitality sector was the hardest hit by COVID-19, with a massive 85% of jobs lost. Now, with the likelihood of limited festive trade, combined with uncertainty as to how long establishments will be forced to operate at reduced capacity, Hospitality bosses have voiced concerns as to how they will be able to weather the storm a second time round.

However, as with all challenges presented by COVID-19, business owners now have the option to sit, wait and assess the damage or to ‘pivot’ and fight back, and in hospitality the power of technology allows establishments to do just that.

EVALUATE OPERATIONS

As it stands, every single pub, bar and restaurant across England is under some form of COVID-19 restriction, following Boris Johnson’s introduction of the new 3-tier local lockdown system on Monday 12th October 2020.

While establishments in ‘very high’ risk areas have been forced to close unless operating as a restaurant, venues in ‘high’ or ‘medium’ risk locations face the challenge of trying to keep afloat whilst ensuring customers adhere to evolving regulations, such as table service and the rule of 6.

During the first peak of the pandemic, it was reported that the

According to statistics, over half of the UK’s pubs and restaurants are independently owned. For the vast majority of these, a loyal and local customer base would’ve been built by a winning combination of geography, a quality food and drink offering and reputable customer service.

For the latter, friendly conversations with customers combined with paper ordering pads and trips to and from the kitchen would be the norm for waiting staff, but with the outbreak of COVID-19, traditional service is no longer possible, practical or profitable.

That isn’t to say customer service isn’t key – far from it – but rather, hospitality bosses need to find new and efficient ways of working which enforce social distancing and other Government restrictions, whilst increasing the opportunity for pubs, bars and restaurants to serve more people and increase revenue, curfews aside. This is where the power of technology comes into play.

INTEGRATED EPOS SOLUTIONS The majority of hospitality business owners associate Electric Point of

Sale or ‘EPoS’ systems with their till points, and although most will have sophisticated solutions in place, they won’t have maximised the true power of EPoS to help them navigate through the COVID-19 pandemic.

For example, the introduction and use of handheld EPoS devices allow staff members to take both orders and payment from the table, limiting the movement of customers whilst reducing the risk of transmission between staff by eliminating the use of shared paper and pens. What’s more, by integrating handheld devices with the main till point and both kitchen and bar printers, orders can be created on receipt and delivered by ‘runners’, further reducing contact between staff, whilst increasing the speed and efficiency of service.

To further reduce contact, establishments also have the option of introducing self-service applications for all customers, meaning they can select their food and/or drink of choice and make payment from their own smart-phone device, all without leaving their seat. By integrating the application with a wider EPoS system, business owners can access important data, such as revenue, stock management and number of covers in real time, providing the opportunity to make quick decisions, such as special offers for large stock items.

Ultimately, the use of technology through an integrated EPoS solution provides the opportunity for pubs, bars and restaurants of all sizes to dramatically improve operational efficiencies, enabling them to serve more customers and generate more revenue within current parameters.

Post COVID-19, business owners are left with a sophisticated infrastructure that will allow all establishments to easily scale and increase footfall, without impacting customer service, which will key to recovery as and local lockdowns end.

Whitbread Dishes Up Half A Million Meals To Nation’s Most In-Need Whitbread, owner of brands including Premier Inn revealed on Giving Tuesday that it has diverted surplus food equivalent to over half a million meals to charity in 2020 as part of its longstanding Force for Good sustainability programme.

FareShare has more than doubled the amount of food it distributes to over 2 million meals a week across the UK – in no small part thanks to the support of partners such as Whitbread.

“It’s not right that more than 2 million tonnes of edible food going to waste within the supply chain alone each year whilst more than 8 million people nationwide struggle to put food on the table. We are pleased to be working with Whitbread to ensure their surplus food gets to the people who need it most – now more than ever.”

The food provision is one of the ways Whitbread is working to achieve a 50 per cent reduction in food waste by 2030, alongside working with suppliers and operational teams to reduce waste at all points in the supply chain – from dish development to leftovers.

The target is the biggest in the UK’s budget hotel sector.

The news was welcomed remotely by long-time brand ambassador Sir Lenny Henry, who most recently hit the airwaves for Premier Inn in Autumn.

The majority of food – comprising over 200 tonnes and enough to provide a meal for everyone living in a city the size of Edinburgh* – is going to food redistribution charity FareShare as part of its partnership with the organisation, but other charities partners across the UK will also benefit from donations.

The food – excess stock which would have otherwise gone to waste – will help support thousands of the UK’s most vulnerable people as the country continues to navigate through the Coronavirus crisis.

fast clubs and food banks.

A vast array of foodstuff has been diverted to FareShare – from steaks to fresh fruit and vegetables, milk, eggs and cheese – for redistribution through the organisation’s network of 11,000 frontline charities nationwide. Projects receiving surplus food from Whitebread, via FareShare, include homeless shelters, community centres, school break-

Lindsay Boswell, FareShare CEO, said: “Our partnership with Whitbread could not come at a more important time, as our army of more than 2,000 volunteers and staff continues to work tirelessly to get vital food supplies to communities most affected by the Covid-19 crisis. Since March when lockdown measures were first introduced,

Sir Lenny, a long-time advocate of FareShare, said: “The current crisis has brought the incredible work of food charity FareShare into the public consciousness on a national scale – and that’s an incredibly positive thing. It’s fantastic news the team at Whitbread have been able to work swiftly in order to ensure its food has not gone to waste during lockdown and will instead benefit some of Britain’s most vulnerable people by providing tasty and wholesome meals”.

The majority of the food will be distributed to FareShare through Whitbread’s logistics centres, and then onwards to the people who need it most via the organisation’s network of frontline charities and community groups it supports.

Birmingham Restaurant Operator Leads Legal Challenge to Tier 3 Restrictions A Birmingham restaurateur is to launch a legal challenge to the imposition of Tier 3 restrictions on hospitality. Sam Morgan who operates Craft and 8 in Birmingham, will launch a judicial review in the High Court against the government, challenging the basis of the decision to place the hospitality sector in tier three in a bid to curtail the pandemic. Morgan is being backed by 256 businesses, mainly from the Midlands, under the heading of the Birmingham Hospitality Group.

The group is calling on the government to provide evidence of why Tier 3 rules now require hospitality to close when restaurants and pubs could previously stay open if they served ‘substantial meals'.

Mr Morgan said a 'letter before action' from the Birmingham Hospitality Group, is to be sent to the Prime Minister Boris Johnson directly on Friday, December 4.

The Government will have seven days to respond before he plans to take court action.

Mr Morgan said: "On behalf of the hospitality sector I am leading a judicial

review into the draconian and oppressive measures imposed on my sector with woefully insufficient support.

"The £3,000 maximum monthly grant issued by the Government is "on average only 15% of the costs of a closed hospitality business."

Mr Morgan added: "That is not acceptable. The average hospitality business pays £9,000 in employers National Insurance to HMRC every month so to only receive a maximum of £3,000 when closed under Government instruction towards and associated rent and other central overheads is disproportionate, immoral and baseless.

He also added: “If the data was known in February, why did the government allow the sector to open in July 2020, allowing the sector to reduce social distancing from two metres to one metre and initiate an economy-driven initiative such as Eat Out To Help Out. The data that relates to the infection rates per 100,000 is flawed, the flaw is fundamentally that the calculation is based on how many people live in an area at the time of the last census – that being 2011.”

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Support for Hospitality Falls Far Short of Minimum Required The Government’s support for hospitality fall far short of the minimum required to save businesses and prevent unemployment, industry organisations have warned.

In response to the announcement of a one-off payment of £1,000 for pubs not serving food and ahead of this evening’s vote on the revised tier system, UKHospitality has criticised the Government’s restrictions which it says unfairly target hospitality.

The new restrictions which will see 98% of the hospitality sector in either Tier 2 (77%) or Tier 3 (21%), leading to a drop in trade for the whole of December of £7.8 billion – 70% of revenue compared to last year – if left unamended.

UKH is warning that nine months of business support and job protection is at risk, as are future tax revenues, for the want of a final targeted support package. The support announced for hospitality businesses, including today’s £1,000 payment for pubs, falls far short of the required level to avoid catastrophic failures and widespread job losses. At a minimum, the trade association is calling for the following: • Urgent, targeted replacement of the Job Retention Bonus (JRB) – the removal of this policy alongside the extension of furlough left a £2.1 billion black hole in the finances of hospitality businesses, severely risking the solvency of many. Treasury must work with the sector at rapid pace to develop an alternative, targeted scheme that rewards the sector for retaining its workforce and allows businesses to remain above water • Extension of the rent debt moratoria – at this difficult time, and with the risk of restrictions through to March, it is imperative that the Government extends the rent debt moratoria to the end of June 2021. This will prevent landlords from evicting hospitality businesses and issuing winding up orders.

A failure to extend beyond December 31st will see a bloodbath on our high streets as businesses are forced out or through the courts • Compensation of businesses for losses – Use the model adopted in similar

European countries who are having equivalent restrictions by compensating business for a loss of trade. This could amount to a proportion of the drop in sales compared to verified accounts in 2019.

Alongside this immediate support, UKH is also calling for an extension of the current VAT cut as well as a business rates holiday for the whole of 2021 to enable businesses to rebound next year.

Kate Nicholls, Chief Executive of UKHospitality, said: “a one-off payment of £1,000 for pubs forced to close does not even count as a token gesture. Equivalent to just 1.1% of last year’s takings, it falls far short of the bare minimum required to keep these businesses alive.

“The Government’s entire approach to this lacked any sliver of logic, as evidenced by the farcical debate around Scotch eggs over the past 24 hours. There needs to be a much clearer and supportive approach from the Government and this means providing far more support immediately.

“The governments new tier system condemns 9 out of 10 hospitality businesses to being unviable by the New Year.

“This is not just a threat to community wet led pubs but also neighbourhood restaurants independent hotels, nightclubs and other hospitality venues who are now staring failure in the face. The sector will lose £8bn of revenue in December and bear £0.3bn of costs of closure and restricted trading.

“The government’s own figures say a third of businesses are at risk of insolvency, jeopardises over a million jobs and threatening collapse across the supply chain.

“The Prime Minister himself said that he was asking hospitality to bear a disproportionate burden to allow the reopening of all other parts of the economy and pay for our festive bubbles but the compensation is derisory. It is vital that they bring forward a more comprehensive package of emergency and long-term support to stave off the collapse of the 3rd largest sector and export earner – a sector vital to our economic

recovery Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “£1,000 on its own is a meagre amount for pubs to cover 9 weeks of costs let alone compensate them for the huge loss of business over the festive period. It is quite frankly, an insult to thousands of pubs across the UK that are on their knees. It barely touches the sides of what pubs up and down the country require to cover their costs and ensure they survive. Nor does it recognise the inherent danger they are in heading into the next year without more support should the tighter tier system remain unchanged.

“This December, the average pub will lose £47,000 in revenue. A £1,000 payment is not even a sticking plaster. The current monthly grants to pubs have to be increased significantly if pubs are to survive and be able to play a role in the new year in leading the economic recovery and serving their local communities.

“The tighter tier restrictions go well into next year, they are not just for Christmas. Our sector needs more long-term support to ensure its survival, else more than 30,000 pubs – 80% of those in England – are at risk of closing for good if this is all the Government is going to offer.”

Nick Mackenzie, CEO of Greene King, said: “Today’s announcement of the £40m support fund for wet-led pubs only equates to around £1,000 per pub – which simply isn’t enough and won’t touch the sides of the financial hole that’s left for pubs over what is traditionally the busiest trading period of the year. Because of the new tier structure, many pubs are unviable with heavily reduced revenue and significant costs from reopening and closing as the rules constantly change.

“Jobs and livelihoods are at risk. Unless the government urgently reviews the restrictions, many pubs face permanent closure, which will deprive communities across the country of their much-loved great British pub.”

BII Calls for the Nation’s Support for the Great British Pub

Our great British pubs at the heart of our national heritage are under real threat and need our support now. They are small businesses providing safe, professionally run essential places connecting people at the heart of our communities and we are in real danger of losing them.

Whilst their trading continues to be restricted they need support in terms of grants and compensation for their critical December trading. Without this and the surety of a VAT reduction and business rates holiday throughout 2021 as they rebuild their businesses, they will simply fail.

Steven Alton, CEO of the BII said: “We are calling on Government to recognise the reality of how fragile our pubs are right now. They support vital local jobs and can be at the heart of the economic recovery in 2021.

The essential role that our pubs play in their local communities as safe places to come together providing the desperately needed human connection across our nation, must be safeguarded.

“Our pubs are part of our national heritage, they matter and they deserve our support.”

"Our video shows how much pubs have done during this pandemic to ensure they are THE safe spaces to come together. There is no evidence supporting the strangling restrictions being placed on our nation’s pubs and their closure will mean people gathering in unregulated, unsafe environments."

Watch the video online at https://catererlicensee.com/biisupportpubs

How Online Food Deliveries Can Help Restaurants, Joints Thrive in the New Tier System 8

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By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) years with the advent of third-party apps such as Just Eat, Uber Eats and Deliveroo, which have gained popularity among many consumers.

According to Statista data, the delivery sector was on a roll even before the pandemic. The market value of the sector has gone up to £8.5 billion from £8.1 billion in 2019.

PANDEMIC PUSH The food delivery sector has boomed due to the pandemic as social gatherings were banned, and people were forced to order at home.

There was a considerable surge in demand for home delivery food services and takeaway joints.

A Kantar study, which was supported by the government's Agriculture & Horticulture Development Board, showed that in the 24 weeks to 6 September, the takeaway orders added around £3.2 billion, in comparison to the £1.2 billion figure for the 24 weeks to 22 March.

It is a known fact now that the hospitality industry in the UK has been one of the worst hit sectors due to the coronavirus outbreak as the footfall to bars and restaurants declined drastically.

Most venues were closed due to the lockdown orders in March, which brought the sector to a complete halt because there were restrictions on social gatherings and the government didn’t want to take the risk in the wake of the surging coronavirus cases.

According to a Kantar study, the UK restaurants and bars have lost $412 million per week of lockdown for snacks and non-alcoholic drinks till June.

Thereafter, there had been some modest signs of recovery, but with the new tier system, the hope for a turnover is almost lost. In a bid to stay afloat in the market, many restaurants and food joints in Britain have been offering takeaway food delivery services. The volume of these orders has seen a huge spike this year.

The sector, in particular, has seen considerable growth in the last few

Another report by Lumina Intelligence highlighted that before the outbreak, the food home delivery comprised one meal per consumer a month on an average. At present, the food home delivery frequency has increased to five meals per month during the lockdown.

For instance, a leading online food delivery marketplace Just Eat’s UK business has registered a 33 per cent year-on-year growth in April and May. Just Eat Takeaway registered an increase of 43 per cent in its UK sales in Q3 of this year in comparison to the 2019 numbers.

Sometime back, Just Eat’s spokesperson said the food delivery platform had provided support worth £11 million to thousands of individual restaurants through several assistance programmes involving commission discounts on delivery and exclusion of commission on collection orders.

NEW TIER SYSTEM Prime Minister Boris Johnson has announced plans to implement the new three-tier system in England after the second lockdown comes to an end. The new rules will be more stringent in a bid to control any further spread of the coronavirus infections.

Sadly, even here, the restaurants and food joints will face tough restrictions as they have been put in tier 2, where they can run their services only for a limited time. Similarly, bars and pubs have been included in tier 3 bracket and will be allowed only to offer food delivery services and takeaways.

In the wake of the new tier-system, many industry voices have come forward and expressed their anguish over the decision. Labour chancellor Tim Roca said the new tier-system would add more woes to the already struggling food industry and the effect will be long lasting and could take years to heal.

Brian Bickell, CEO of Soho landlord Shaftesbury, said tier 3 is going to be a disaster for the bars and pubs, while tier 2 would be bearable but not good enough.

Echoing similar sentiments, Nik Antona, chairman at Campaign for Real Ale National, said the new tier-system is unnecessarily targeting the bars and pubs.

This is to be noted that pubs, cafes and restaurants employ around 4 per cent of the UK workforce directly, while it also employs a large number of workers who are not so qualified.

NEW BUSINESS MODEL Certainly, the new tier system may cause another wave of financial hardships for the restaurants, pubs and bars as their sale will be affected in the festive season. But there is still hope for the takeaway restaurants and online food joints.

Meal delivery has eased the pressure for some of the restaurants as this has provided them with incremental opportunities to their employees as well as the staff associated with the food delivery apps. The industry has shown considerable growth in Asia and Latin America and can help countries in Europe too. As the food deliveries have seen a surge during the first lockdown, there is a high chance that the deliveries will certainly scale up after the second lockdown. More restaurants can think of investing in online food delivery as this could help them get back some of their lost revenue.

Hotels Across Manchester Unite To Support Christmas Crate Campaign The Manchester Hoteliers Association (MHA) is rallying hotels across the city in support of local charity Mustard Tree and its ‘Fill a Crate for Christmas’ campaign.

Jack Barton from Mustard Tree said: “As the impact of the Coronavirus continues to be felt, we are refocusing the charity to prioritise food clubs, food supply, and distribution, and the Christmas Crates fall under that.

Mustard Tree is a charity which seeks to combat poverty and prevent homelessness through a range of initiatives, such as providing low cost furniture and food for individuals and families facing financial hardship across Greater Manchester.

“The response from MHA members has been nothing short of amazing and we’d like to thank everyone who has signed up to get involved – particularly The Lowry Hotel and Adrian, who communicated and coordinated our campaign with the members.

The Christmas Crate Campaign aims to support its efforts by providing businesses and individuals the chance to donate food by filling up a crate with boxed and canned non-perishable items. The crates, which will be collected by Mustard Tree, will be made available in Mustard Tree’s ‘Food Club’.

“Our mission is to combat poverty and prevent homelessness across Greater Manchester. Having this support from The Lowry Hotel and the MHA gives us the confidence to uphold our commitment and help as many people as possible during this incredibly difficult time.”

The MHA has encouraged its members to sign up to the initiative to help combat food poverty, with a total 15 hotels across Manchester having now agreed to provide crates of food items.

Hotels providing donations include The Lowry, Hotel Brooklyn, Novotel, The Marriott, Hotel Gotham, Hilton Airport, Dakota, and The Radisson Blu.* The work of charities such as Mustard Tree is more significant than ever before, as the pandemic has proved especially difficult for the homeless community.

Mustard Tree has revealed that its monthly food costs grew six-fold at the height of the pandemic. Donations of food items aid in keeping food costs down, meaning that monetary donations can be used elsewhere within the charity.

Chair of the Manchester Hoteliers Association, Adrian Ellis, added: “The MHA has always supported the fantastic work that Mustard Tree does in fighting food poverty across the city of Manchester. The Christmas Crate Campaign feels more important than ever before, and we are very happy to see so many of our hotels supporting such a vital cause.”

To get involved in the Fill a Crate for Christmas campaign please contact rosie.field@mustardtree.org.uk.

Hospitality’s Supply Chain Under Pressure After Covid-19 Impact Bites Covid-19-related disruption has caused supply difficulties for more than nine in ten hospitality operators since they reopened in July, a new survey by CGA and Prestige Purchasing reveals.

worse than pre-lockdown. Significant numbers have also experienced price rises in meat and poultry (27%), fish and seafood (25%) and dairy (33%), while beverage categories have remained more stable.

It shows that just 8% of operators have escaped supply challenges since the end of the first national lockdown, while only 9% have not encountered any delays. Nearly three quarters (73%) think service levels have decreased since July, while only 5% think they have improved. The findings reflect the complex challenges faced throughout the hospitality supply chain, including widely fluctuating demand as a result of local lockdowns and new restrictions.

David Read, Founder & Chairman of Prestige Purchasing said: “We should not view these problems as a failure within our supply community. They simply highlight the enormous challenges that the pandemic has brought to the whole value chain. The frequent and sudden changes to social restrictions and the complexity of regionality have reduced demand planning to educated guesswork. Social distancing and partial closures have dramatically reduced drop-size, disrupting route planning and making deliveries less economic.”

But the survey also shows how suppliers have been working hard to mitigate the worst of the difficulties for hospitality businesses. Only a quarter (26%) of respondents say supply challenges have been worse than they expected, and nearly two thirds (63%) say most supplies have arrived on time. Although the vast majority (95%) of deliveries have been missing products, well over half (60%) say these have been at (47%) or below (13%) the level they expected.

CGA and Prestige’s survey also indicates that one in five (20%) respondents saw prices rise over the summer. Increases have been particularly apparent in fruit and vegetables, where double the average (40%) think price performance is

CGA Client Director Food and Retail Fiona Speakman said: “These figures show the massive impact of the pandemic and lockdowns across the hospitality supply chain. Suppliers are working in exceptionally difficult circumstances, and many operators have been grateful for their support and hard work in responding to issues that are completely beyond their control. As we enter the crucial Christmas trading period, suppliers and operators alike will be hoping for a strong end to a very tough year. But with the end of the UK’s transition from the EU rapidly approaching, another daunting round of supply challenges may now be looming.”

Government To Offer Support Grants For “Wet Led” Pubs issue 35

“Wet Led” pubs, those not serving food impacted by Covid restrictions are to be given tens of millions of pounds in extra financial support in the form of grants according to reports.

The support will be available in all Tier Two and Three areas, which cover 99 per cent of the population.

When the tier system was announced the British Beer & Pub Association revealed that the system will cost wet-let pubs £47,000 EACH for the month of December alone.

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.

However according to newspaper reports pubs that do not serve food will be eligible for grants to help them survive the winter.

The support will be available in all tier two and three areas, which cover 99% of the population. The Daily Mail stated: “But there will be no additional help for restaurants or pubs that serve meals, despite the fresh restrictions on their trade. The move is designed to curb a Tory

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backlash over the impact of covid curbs on a hospitality sector that has already endured two national lockdowns. The idea was floated by Downing Street with rebel MPs over the weekend, leaving the Treasury blindsided yesterday by reports that Rishi Sunak was poised to open the chequebook again.

The Prime Minister hinted at the additional help last night while touring a vaccine production facility in Wales. He said: “I particularly understand the frustration of the hospitality sector which has borne so much and been through so much in the last few months. ‘We will do everything we can to protect and encourage that sector through the weeks and months ahead.”

Consumers Crave Great Cuisine And Ambiance As Hospitality Venues Reopen Among ever-changing COVID regulations and restrictions, the study also indicates that hospitality operators must continue to be dynamic by diversifying their dining offerings and forging strong relationships with loyal guests:

As pubs, bars and restaurants across some parts of the nation once again reopen following lockdown closures, a new study from SevenRooms reveals that factors such as food quality and restaurant ambiance remain at the heart of positive dining experiences for many UK consumers. Three in five (61%) report that the quality of the food continues to be a key factor in their overall enjoyment of dining out, while the general ambiance of a venue is important for a third (33%).

The ‘COVID Confidence Report’ from SevenRooms, a data-driven guest experience platform for the hospitality industry, polled a representative sample of 2,214 UK adults through YouGov to discover the factors shaping guest comfort and satisfaction in a new era of dining.

With venues hoping to drive reservations and deliver positive guest experiences, the report reveals a range of evolving and enduring expectations to be catered to: • A hunger for health and safety – Feeling safe is now a critical factor in the overall enjoyment of a dining experience. A majority of UK adults (55%) want to see staff in personal protective equipment (PPE) and half (49%) want hand sanitiser available throughout the venue • A taste for technology – Having a reservation system in place is vital for two in five diners (42%), while over a third (36%) say that contactless order and pay would make for a more enjoyable experience • A penchant for preparation – Helping guests plan ahead for their dining experience should be on every operator’s agenda. 38% of consumers want to be made aware of what to expect in advance of their visit and a third (34%) wishing to be informed specifically on a venue’s new COVID-19 related health and safety measures With ongoing social distancing measures meaning fewer covers for restaurants when they do reopen, hospitality operators will be mindful of making sure every booking counts over the holidays. More than a quarter (29%) of UK adults say they prefer to book directly with a

venue, and there are four key aspects that give guests confidence when making a reservation: • Safety – 42% are more likely to make a reservation if they were confident the restaurant could allow for proper social distancing and time between arrivals to minimise contact with others • Communication – More than a third (38%) want the restaurant to share their COVID-19 health and safety guidelines and procedures ahead of a visit • Reviews – Over a quarter (29%) are more likely to book if there were reviews from other diners that gave them confidence in a venue’s approach to COVID-19 health and safety. 27% are more likely to book if there were reviews from other diners that gave them confidence in the broader dining experience • Technology – 27% see the incorporation of technology to aid with COVID-19 contact tracing efforts as important, while a quarter (25%) state that using technology generally to ensure a safer experience would encourage them to confirm their booking

• Leveraging loyalty – over a third (35%) of UK adults are more inclined to dine at a restaurant they’ve been to previously • Injection of confidence – one in five (20%) wouldn’t feel comfortable dining out until there is a vaccine • Al fresco appetites – 19% will be more likely to book a restaurant if outdoor dining is available • Delivery devotion – 15% said they will only order delivery or takeaway for the rest of 2020 Danilo Mangano, General Manager Europe at SevenRooms, comments: “Having endured a second lockdown and venue closures so close to Christmas, diners’ desire for engaging experiences is likely to be even higher, which operators need to be ready to maximise. Safety considerations may now be a bigger factor for many guests when dining out, but being able to enjoy good food and a great atmosphere still sits at the core of an exceptional experience. Venues have done well to adapt to ensure customers are safe, but it’s also important that they look at how to elevate the guest experience altogether and make it even better than it was in pre-COVID times.

“While the run-up to the festive season will look a little different, there are still opportunities for operators to provide memorable and personalised experiences for their guests – no matter where they are.

Having the right technology in place to enable them to capture valuable insights and build direct relationships is fundamental to this. Armed with this insight and using it to tailor each and every offering will be critical to building deeper loyalty that powers their success into the new year.”

Employers Advised That Forced Lockdown ‘Holiday Leave’ Could Be Unlawful 10

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Society, says that employers should not assume that forced holiday leave is the answer. “Some employers might take the view that it is more cost-effective for staff to take holiday during furlough - when the employer can recoup up to 80% of pay with a £2,500 limit each month under the furlough scheme - rather than when they come back into work. However, there has been no assurance issued so far that the furlough scheme will apply in exactly the same way and employers need to be careful not to assume that the same rules will apply again.”

Specifically, the COVID guidance on holiday entitlement states that it is necessary for an employer requiring an employee to take holiday during furlough that they consider any restrictions the worker is under, such as the need to socially distance or self-isolate, and if they could prevent the worker from resting, relaxing and enjoying leisure time, which is the fundamental purpose of a holiday.

Forcing employees to take holiday leave as part of lockdown could be unlawful, according to one of the UK’s leading employment lawyers.

The advice comes as the UK enters its second national lockdown and has implemented a furlough scheme that is likely to last until the Spring of 2020 with further pressures on employers to cut costs.

Sarah Bowen, a barrister at 3PB (3 Paper Buildings) www.3pb.co.uk - and a member of the Birmingham Law

“The problem for employers is that this issue has not been settled and it will be a matter for the Employment Tribunal and Courts to determine in due course, once claims make their way through the justice system.”

Sarah says the government’s guidance on untaken holiday is also ambiguous. “Under legislation holiday may be carried forward into the following two leave years if it was not reasonably practicable to take it because of the effects of COVID and the guidance does suggest that it envisages those on furlough are unlikely to need to carry over leave as they will be able to take it during furlough. This though does not address the issue of the purpose of leave and whether it will be possible to meet that purpose during periods of lockdown.”

Sarah says this is a very difficult assessment for an employer to make.

“The second lockdown will be enforced by criminal law and it may be impossible for the employee to relax and enjoy leisure time, which would mean that the purpose of the holiday cannot be met.”

Furthermore, an employer giving notice to a worker to take annual leave must check they have the right to do so under the contract. “The employee’s contract is another area of ambiguity,” says Sarah. “If the contract does not give this right then the employer could rely on the notice provisions in the Working Time Regulations 1998, but the legal position remains uncertain. What’s more, employers must give notice at least twice the length of the period of leave that the worker is ordered to take.”

“This may therefore mean that employers forcing staff to take annual leave might be found to be acting unlawfully. What’s more, under the Working Time Regulations 1998, workers may have the right to reject an instruction to take annual leave on the basis that it is not reasonably practicable as a result of the effects of the coronavirus.”

Sarah concludes: “My recommendation is to take advice. The issues of lockdown holiday, the guidance being offered and what can and can’t be forced on an employee is ambiguous at best. Employers should ensure that what they are asking their employees to do is in line with their legal obligations and the employee’s contract.”

Georgetown Care Home Receives Tasty Donation From A Local Pub Residents and Colleagues at HC One’s The Daffodils care home were delighted to receive some takeaway afternoon teas as a donation.

One of the Residents said “you’ can’t beat a piece of cake and a cup of tea”, whilst another said “it is very nice of them to donate to us.”

The local pub The Drovers Arms in Cefn Coed donated some very nice afternoon tea boxes to residents and staff at the Georgetown care home.

The donation was greatly received and both staff and residents enjoyed a little pick me up in difficult times.

Within the boxes, there were plenty of delicious sandwiches, scones and cakes. They were all very much enjoyed with a nice cup of tea.

Everyone at The Daffodils would like to send a big ‘thank-you’ to the team at The Drovers Arm for their kind thought and donation during this difficult time.

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Calls to Revamp Alcohol Duty System To Boost Hospitality Businesses and Public Health issue 35

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Hospitality and pub trade bodies UKHospitality and the British Institute of Innkeeping (BII) have called on the Government to revamp and simplify the system of alcohol duty in order to boost businesses and deliver on the Government’s public health initiatives.

In a joint statement, the trade bodies said: “The current system of alcohol duty is a complex beast. There is without doubt scope for reviewing and simplifying it in order to get the best out of it for both businesses and the Exchequer.

The two trade bodies have jointly responded to the Government’s once-in-a-generation review of the alcohol duty system. They have pushed for the development of a new, more flexible, system in order to support economic growth, boost tax revenues and contribute to the Government’s public health agenda.

“What is absolutely clear is that there should be a separate, discounted rate for alcohol consumed in pubs and hospitality businesses. The benefits of a distinct rate of duty for the on-trade, which has long been advocated for by the sector, are obvious.

The submission calls for the system to be revised in order to incentivise consumption in pubs and hospitality businesses.

“If we are serious about promoting healthier attitudes to alcohol, then it makes sense to incentivise safe and supervised consumption in pubs, bars and the wider hospitality sector.

The trade bodies are calling for a duty discount for draught products and a rebate for bottles or cans sold through hospitality premises. The new system would also simplify the way in which products are taxed with duty increasing with the alcohol by volume of the final product for each drinks category.

“A shift in drinking habits away from unsupervised off-trade alcohol to the on-trade would also deliver a tax and employment boost. With the future of the hospitality sector, and indeed the entire UK economy looking perilous, the boost for businesses and their employees would be invaluable.”

Wales First Minister Banned From Pubs Over Covid-19 Restrictions Wales First Minister Mark Drakeford has been banned from pubs in West Conway, and will be refused entry into their pubs for at least 18 months, threating him with removal by the police if he were to ignore their rule.

Earlier this week the first Minister announced that from Friday December 4 Welsh pubs and restaurants will be banned from serving alcohol and will be unable to open to customers after 6pm.

Leading to members of the West Conwy Pub Watch banning Mr Drakeford from every pub in the area for what they consider to be “antisocial behaviour In a letter addressed to the First Minister, posted on social media, the West Conwy Pub Watch said he has been banned for “anti-social behaviour”.

The letter posted on social media says: “All licensees have a legal duty under the Licensing Act of 2003 to ensure that disorderly, argumentative, violent behaviour and antisocial behaviour does not occur on or around their premises and to prevent the occurrence of criminal offences.

“As a result of your behaviour on November 30, 2020 at the Senedd Cymru your actions class as antiso-

cial behaviour for the damage caused to our members premises.

“The licensees of the West Conwy Pubwatch have jointly decided that in order to discharge their duty as referred to above they are exercising their right not allow you entry to their premises, which are listed on our website at www.westconwypubwatch.co.uk Despite the Welsh government stating that they wanted to consult the hospitality and on trade sector they have been criticised for lack of communication regarding the current restrictions, Sam Evans, Carlsberg Marston’s Regional Sales Director for Granada and North Wales, wrote to the First Minister after Mr Drakeford said he wanted to consult with the industry over the weekend.

Mr Evans today that he is yet to be contacted by the First Minister or Welsh Government officials but remains open to discuss matters with them.

He says he is “deeply concerned that all of Wales is being placed under further restrictions, especially in North Wales, given the numbers and statistics show good progress against this awful virus.

He added: “Hospitality industry leaders understand action is needed but why given the evidence of such low transition rates in hospitality are we again having to bear the brunt of restrictions.

“Is the whole Wales approach just a lack of understanding of the data on hand or an easy way out?

“So here I am, a senior manager from a major UK brewer, a resident of North Wales, a Welshman and freely available to consult with.”

Tim Martin Says the Government's Anti-Pub Regulations are Causing Devastation to Hospitality Industry Wetherspoon chairman, Tim Martin, has once again hit out at the government’s policy calling them “anti-Pub regulations”. With most of the country in tier 2 and requiring “substantial meals “ to be served for people visiting pubs and being instructed to leave once they have finished their meal he said: “The reckless and draconian anti-pub regulations continue to impact the hospitality industry with devastating effect.

“Wales today (Friday December 4) enters its fourth set of new regulations in the last few weeks. One set of regulations applied before the recent “firebreak”. A second set applied during the firebreak itself. A third set has applied in the brief period since the firebreak ended (which is different from pre-firebreak regulations).

The fourth applies today, closing pubs at 6pm and banning the sale of alcoholic drinks, among other changes.

“In England, the situation is similar, with nearly half of Wetherspoon pubs closed and the rest, apart from 13 in tier 1 areas, trading as restaurants. In England, as in Wales, regulations have changed at random, almost on a weekly basis.

“The disturbing evidence from the “frontline” is that the constant changes are putting enormous and unfair pressure on pub managers and staff - these are the people who have to implement the rules and explain them to customers.

“Many report that sensible explanations are impossible, because the rules are so contradictory and absurd, especially in view of expenditure of tens of millions of pounds on Covid-19 safety measures by the industry.

“Two statistics stand out. One is that lockdowns simply don’t work, as most medics and scientists know. For example, Peru locked down in military style, but has had a higher mortality rate than Brazil, which didn’t lock down. Sweden hasn’t locked down and has a lower mortality rate than England, which has locked down twice.

“The second astonishing statistic is that the overall mortality rate in the UK this year, from all causes, is no higher than four years of the last 20, yet we did not lock down then, nor was it ever proposed.

“The world’s foremost expert in these areas of analysis is often regarded as John Ioannidis of Stanford University, who has calculated that the risk of Covid-19, for those under 70, is half that of flu.

“Yet the country is destined for many more months of lockdowns, quasi-lockdowns and regulations, causing havoc and misery, until the Government persuades the majority of people to accept a vaccine.”

Is It Time To Go Into ‘Hotel Hibernation’?

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The head of Hospitality Asset Management at Colliers International, Ben Godon, has given his advice following the introduction of tougher tier restrictions.

Hospitality operators and investors facing difficult decisions over whether to close their doors until next year following the Government’s introduction of tighter tier restrictions have been given a five-point plan by a leading expert.

Ben Godon, head of Hospitality Asset Management at Colliers International, has sent clients advice and operational tips aimed at supporting and guiding operators currently assessing what approach will be best for their businesses and assets.

In it he says: “In some respects, the first Lockdown was more straightforward. By that, I mean hoteliers across the country did not have a choice; they had to close. Since then, tiered regional restrictions and Lockdown 2.0 have brought an element of choice and uncertainty in that not all hotels have to close. This has meant difficult decisions have to be made by owners and operators as to whether they should stay open or close their doors to the public.

“This question of ‘if you should stay open’ is something owners and hoteliers will increasingly have to address until a vaccine programme has made a significant impact upon the spread of COVID-19. The primary driver in reaching a decision will be a financial one – do I lose more money by staying open with very little demand than if I choose to close?”

Ben Godon – who has worked in a variety of management roles in a hospitality career spanning some three decades – sets out the five key points that he believes should be considered when deciding whether to go into ‘hotel hibernation’, and goes on to explain their significance:

1. WHO ARE YOUR CUSTOMERS? Despite the extraordinary resurgence of the domestic leisure business - as forecast in our Hotel Recovery Index - it now looks likely that if you are reliant on tourists for your business you may need to consider closing your doors. This is for a number of reasons, including demand tapering off during the winter and additional regional restrictions. Prior to Lockdown 2.0, the UK leisure business was recovering well, with October looking strong. This trend would have continued into November, however the latest lockdown and tiered restrictions have interrupted this resurgence. In contrast, if your client base consists of corporate customers and you continue to receive bookings from business travellers, it may well be worth considering continuing to stay open, although bear in mind the fact that the Government recommends only essential business travel.

2. WHAT FACILITIES DO YOU HAVE? With the onset of Lockdown 2.0 came the closing of all non-essential businesses. With beauty salons, spas, gyms and other leisure and restaurant / bar facilities falling into this bracket, hotels had to close some of their other key revenue departments. Not only that, conference facilities and halls are not being utilised and have largely sat empty since the first lockdown. This is expected to remain the case for some time, as it is unlikely that there will be any large business or social functions until the pandemic is over.

3. HOW MUCH GOVERNMENT AID ARE YOU RECEIVING? The Government has put in place a number of support measures for businesses, and as mentioned due to the Lockdown 2.0, they have also chosen to continue the Furlough Scheme until March 2021 in a form still to be confirmed. What aid you receive as a business should be factored into your decision as to whether it is beneficial to stay open or close your doors.

4. WHEN SHOULD YOU REOPEN? As we now return to tiered regional restrictions based upon local lev-

els of COVID-19 infection, if you did choose to close your doors throughout Lockdown 2.0, this does not mean you should automatically look at immediately opening your hotel.

Whilst the Christmas and New Year period is normally an exceptionally busy time of year for hotels, 2020 has been anything but normal.

Christmas and New Year parties are unable to go ahead even with the end of lockdown also resulting in a downturn in room bookings. This impacts not only party bookings related to hotel function rooms, but also room bookings, as the lack of large-scale festive parties will curtail the usual influx of travellers looking to stay in hotels during the season.

However, if you have a restaurant, as long as there are no local restrictions in place in December, smaller groups may still wish to celebrate the season, so it is worth considering opening your dining space.

Additionally, in some hotels a number of leisure bookings which could not go ahead in November have moved to December instead of being cancelled outright. Therefore, not only are hotels retaining deposits (a cash flow benefit) these moved bookings give some a purpose in opening their doors again.

5. WHERE ARE YOU LOCATED? Linked to the point above regarding your customer profile, your hotel location is a crucial factor in the decision as to whether you stay open. If you are based in a leisure destination more reliant on domestic leisure travellers, once government restrictions are softened, it may be worthwhile considering re-opening for the December festive period. However, if you are in a location with corporate and international leisure business dependency, it may be worth staying closed until early 2021.

It is likely that up 50% – 60% of all hotels will have ended up shutting their doors during Lockdown 2.0. The net cash benefit of opening or closing can be marginal. Those that choose to stay open have most likely done this to avoid further ongoing disruption to their broader business, clientele and teams, rather than to make or lose marginally more money.

Taking into account the points above, the key question may be not “do you make money by staying open”, but rather “do you lose less money by staying open?”

North Yorkshire Country Pub Celebrates Hat-trick of Awards “Whilst everyone will agree 2020 has been an absolute shocker – and coronavirus has dealt the pub sector a particularly cruel blow – we have a reason to smile and to celebrate.

The owners of a North Yorkshire country pub are in celebratory mood despite lockdown, after scooping a major tourism Oscar – its third title this year.

And being crowned Best Pub in the Welcome to Yorkshire’s White Rose Tourism Awards, makes 2020 a year The Drovers Arms, at Skipwith, will remember for the right reasons.

“Being shortlisted for these prestigious awards was brilliant news, but winning the category is the crowning glory. The shame is that due to the pandemic all the awards ceremonies were held virtually, meaning we couldn’t share in the hat-trick of successes with our fantastic team.

In March, just after the start of the first national coronavirus lockdown, it won the Tourism/Leisure Business of the Year Award in the Selby District Business Awards 2020.

“For us 2020 will go down as a year to forget at the same time as being a year to remember.”

Graham added: “Covid has been an incredible challenge not just for us, but for the whole hospitality industry.

A month later, The Drovers picked up its second gong when it was named Pub of the Year in the 2020 Visit York Tourism Awards.

“However, it taught us to be resourceful and our take-away and delivery service, resurrected during this latest lockdown, has ensured our very survival.

Owned and managed by MATTGRAY Hospitality, the restaurant and country pub is renowned for its friendly atmosphere, as well as the locally-sourced homemade food and a collection of over 70 gins.

“And now we are ‘The Best Pub’ in Yorkshire we have a lot to live up to.

MATTGRAY Hospitality Managing Director Graham Usher said: “I’m absolutely thrilled that The Drovers has been named Best Pub in this year’s White Rose Tourism Awards.

“We are very much looking forward to reopening next week and doing what we do best – serving great food and real ales drinks, all delivered by a superb team who understand the meaning of customer care.”

56% Of UK Food And Drink Business Leaders Fear Brexit Impact On Businesses Business leaders across the UK food and drink industry remain unclear on the impact that Brexit will have on their business over the coming 12 months, despite the looming Brexit deadline, according to Lumina Intelligence’s new Top of Mind Report 2020/21, business.

This was consistent across both leaders in grocery retail and the hospitality sectors. Amongst the former, 56% of business leaders stated that they were unclear, with a further 14% saying they ’don’t know’, leaving just three in ten with clarity on the Brexit impact. . For hospitality businesses, the same proportion (56%) were not clear and a further 12% did not know, once again leaving less than a third who felt clear on the impact Brexit would have on their business in the coming year.

One hospitality operator commented, “We have no clarity on whether there will be a deal and the resultant impact on our supply chain is therefore unknown.” Whilst a grocery retailer described the situation as a: “Feeling of heading towards the brink with no ability to influence! We need to prepare…but don’t know exactly what to do, and time is running out.”

In addition to a lack of clarity surrounding the impact of Brexit on their business, import tariffs are the top concern amongst both grocery retail and eating out business leaders. Across both channels, leaders remain concerned about the additional costs to be incurred from cross border tariffs, in addition to the availability of goods from the European

Union.

With regards to tariffs, one grocery retail business leader said they were concerned with the “Potential increased cost of goods from manufacturers”, meanwhile a hospitality business leader highlighted the impact it could have on menu engineering, “Tariffs … this will be challenging to keep a reasonable food cost as well as to source products. Menus will certainly have to be adapted.”

Sarah Coleman, Insights & Communication Director at Lumina Intelligence added, “Brexit has caused a great deal of uncertainty and concern to businesses across the UK food and drink industry for some time. Due to the significant impact of the coronavirus pandemic, it is understandable that focus has shifted to fighting the immediate challenges, but the Brexit deadline is looming and businesses need clarity on how they will be impacted and how best to prepare for this.”

retail business leaders describing current conditions as very positive (+12pp vs Dec 2019) and 49% as positive (+21pp vs Dec 2019).

In contrast, business leaders across the hospitality industry almost universally (97%) described trading conditions as challenging. This is an increase of 43pp, up from 54% who described conditions as challenging in December 2019.

INVESTMENT IN TECHNOLOGY WILL BE A LEGACY OF THE PANDEMIC Coronavirus has exacerbated the existing trend towards delivery in both the grocery retail and eating out markets and the report forecasts that this will be a long-term shift.

GROCERY RETAIL LEADERS LARGELY POSITIVE, AS HOSPITALITY FACES SIGNIFICANT CHALLENGES

When asked to choose the three most important long-term consumer trends, ‘demand for home delivery’ came top for grocery retail business leaders, with 44% selecting this option. For hospitality leaders, 24% highlighted demand for home delivery, with a decrease in footfall and squeeze in household budgets coming out as the most important consumer trends for sector leaders.

Compared with December 2019, there has been a 33pp increase in the proportion of grocery retail business leaders describing current business conditions as positive. Increased footfall and basket spend, driven by the impact of the coronavirus pandemic have resulted in 14% of grocery

Having relied more on delivery services under lockdown, many consumers have now overcome a technology barrier, meaning these services have now reached older/ less tech savvy consumers in both grocery and foodservice delivery.

“Fatal Mistake” to Allow Family Bubbles to Meet in Hospitality Environments Says PM tem throughout the Christmas period.

“It would be a truly fatal mistake now to respond to this good news by letting the virus run wild again, letting it run out of control with too much transmission over Christmas.

“That’s why we have to stick very closely to the levels that we have set.”

The Prime Minister said testing and vaccinations over the next “weeks and months” would hopefully reduce infections and the severity of the restrictions.

Extended family bubbles will be forbidden to meet in pubs and restaurants this Christmas, despite a relaxation of the lockdown rules.

Prime Minister Boris Johnson has said hospitality restrictions will remain in place over the festive season stating that it would be a “fatal mistake” to slip away on caution.

Speaking at 10 Downing Street on Wednesday (December 2), the Prime Minister added that there are “weeks, months of work to do” before the restrictions can be relaxed.

He said: “I’m sorry to say that we have to stick to the guidelines that we have set, the prioritization sys-

But he added: “We are not there yet and I must stress that. It’s theoretical and we have to wait and see how quickly we can vaccinate people.

“There are weeks, months of work left before we are in this situation. ” According to Government guidance published on Tuesday (December 1), people cannot meet up with their Christmas bubbles of up to three households inside pubs, hotels, retail, theatres or restaurants between December 23 and 27.

This is despite those within Christmas bubbles being able to visit each other’s homes and stay overnight during that period.

Over 50,000 Licensed Premises Still Unviable As English Lockdown Ends

As many as 50,000 licensed premises could keep their doors closed after the end of the national lockdown and the start today of the new tiered restrictions in England, the latest Market Recovery Monitor from CGA and AlixPartners reveals.

The report lays bare the scale of the challenge facing restaurants, pubs, bars and other venues in December, despite yesterday’s assurance from Government of some limited financial help for drinks-led pubs.

Research for the Monitor indicates that just 2,227 licensed premises—2% of the total—are located in Tier 1 areas of England, where restrictions are lightest. A total of 36,648 (39%) are in Tier 3 areas, where hospitality venues must close completely except for takeaways and deliveries. The rest— 55,502, or 59%—are in the middle ground of Tier 2 and subject to strict limits including a ban on selling alcoholic drinks unless they are served alongside substantial meals.

CGA’s research suggests that at least a third of operators in Tier 2 could be unable to trade while subject to these regulations. Combined with Tier 3 businesses, it means that more than 50,000 licensed premises in England may not open their doors this week.

It follows news from the Market Recovery Monitor that only one in 16 of Britain’s licensed premises were trading at the end of November.

With England’s hospitality sector closed except for deliveries and takeaways, 6,890 licensed premises in Scotland and Wales were open to guests—just 6.2% of Britain’s pre-lockdown total. Some regions in Scotland remain subject to closures, meaning that only two in five (40.4%) of its sites were open.

Numbers were only slightly higher in Wales (42.2%), despite some restrictions being eased after its 17day lockdown—and they are likely to fall again when new trading limits are introduced later this week.

“After a steady recovery over the summer, these new figures illustrate the catastrophic impact of the government’s restrictions on hospitality’s ability to

trade,” said Karl Chessell, business unit director for food and retail at CGA. “The experiences of Scotland and Wales show that a release from lockdown is no guarantee that businesses can reopen.

Despite the end of England’s shutdown, the harsh tiered arrangements means tens of thousands of England’s premises are simply unviable in their most important trading month of the year. The longer the system remains in place, the bleaker are the prospects for survival for many of these businesses.”

AlixPartners managing director Graeme Smith said: “After what has undoubtedly been an ‘annus horribilis’ for the hospitality sector, in normal times we would now be entering the most important four trading weeks of the year. However, the overwhelming majority of businesses in this sector are operating under crippling conditions and the Government’s latest offer of additional financial support for wet-led pubs appears unlikely to be sufficient to enable these businesses to survive.

“Figures from UKHospitality suggest the sector could see around £7.8bn of revenue wiped out with the tier system in place, compared to last December. Any dreams that operators might have had of a post-lockdown bounce in England have quickly turned into the nightmare before Christmas as a result of these new restrictions. Much attention is being placed on what comes next given the messaging from the Prime Minister that restrictions will likely be in place well into the new year.”

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Hospitality Has Been The Hardest Hit By Covid-Restrictions Since The Pandemic Started. How Are Food Suppliers Supporting The Industry During These Tough Times?

By Philip Mayling, director of food service supplier, MKG Foods (www.mkgfoods.co.uk) they will be ready to trade by offering late ordering up to around 10pm for a guaranteed next day delivery. Suppliers also understand that many businesses may want to implement reduced menus, so have made a point of having dedicated account managers on hand to assist in this regard. They can also act as a direct point of contact if any last minute orders need to be placed or questions asked.

What measures are food suppliers taking to ensure they have the right amount of stock available to meet demand from hospitality businesses during a potential Christmas rush?

“A potential Christmas rush is a catch-22 for foodservice suppliers and manufacturers as stocking up to our usual Christmas levels could lead to a lot of wastage, which isn’t good for anyone.

“Instead food suppliers are trying to consolidate to key products that will be in demand during the festive period, which ensures hospitality businesses get the stock they need, without huge amounts of food going to waste.

“It may be that a wide a range of food products, especially desserts and starter options are limited, but there will be enough of key lines to enable hospitality businesses to deliver a fantastic end product to customers.”

“The majority of professional suppliers have not only been able to meet the food needs of hospitality businesses at a moment’s notice, but also advise and guide them through the FSA’s everchanging guidelines and restrictions. Clearly the last thing that businesses should be doing at this time given the uncertainty around reopening, is tying up their cash reserves in product and storage.

In the event that hospitality venues were unable to reopen on 2nd December due to tier 3 restrictions, what should business owners do having placed orders with food and drink suppliers?

“Instead they should understand that their foodservice partners have ample stocks in place, which can be rapidly rolled out when the signal is given to reopen. Naturally this is because of their logistics and distribution experience, but also the systems they have in place. Certain suppliers have even gone one step further to reassure their hospitality clients

“Foodservice operates in a flexible manner, meaning businesses that find themselves in this situation should be able to postpone or cancel their orders. Suppliers should then give businesses the option to review their orders regularly based on trade, meaning the amount of stock can be reduced or halted should demand fall, or restrictions mean they can

only open for takeaway.”

How can food suppliers assist hospitality businesses should there be further restrictions on trading in 2021? For example, how can food suppliers help businesses adapt to a takeaway-only service?

“Food suppliers can help businesses adapt to a takeaway-only service by implementing an efficient management service. Having a trusted food supplier advisor that can share ideas from within the market can bring them to life. They can also help calculate the stocks needed to ensure any takeaway menu is a success.

“Also to note that drawing on a business’s pre-lockdown ‘bestsellers’, an account manager will be able to highlight the products most suited for takeaway/collection that will generate the greatest revenue.”

What is your advice to hospitality business owners in regards to preparing for reopening if they find themselves in tier three?

“I would advise trying to make a move to a takeaway model, yet ensure you use your brand reputation to differentiate yourself from supermarkets or existing takeaway/delivery services, such as on quality, specialism or ingredients. Trying to compete with the supermarket giants is impossible, especially when they offer very similar products at a price most hospitality businesses can’t compete with.

“There is still the opportunity to continue some trade in tier three, but it’s important to sit down and work out the economics. If you made £5,000 a week per-COVID, then it may be that you can achieve similar numbers on a much lower turnover, especially now many staff are furloughed and other costs are not being incurred.

“Also consider reducing your menu when you first reopen, to ensure all the food ordered is sold and stock doesn’t go to waste.”

Stonegate’s Suzanne Baker Listed in the 2020 Women to Watch & Advocates for Change in HTL Index Suzanne Baker, Property and Commercial Director of Stonegate Pub Company, has been listed in the Women to Watch & Advocates for Change in Hospitality, Travel and Leisure (HTL) Index 2020 produced by WiHTL in partnership with The MBS Group.

day coincided with the opening of their 30th pub. Suzanne joined the board of JD Wetherspoon when she was just 33 years old. Her bar to boardroom career then took her to Laurel Pub Company, as Commercial Director, before the company morphed and grew into is what is now Stonegate Pub Company.

This index highlights an incredible line up of talented female role models with vastly broad experiences and achievements. Nominations for the Women to Watch in Hospitality, Travel & Leisure Index 2020 are sought after women who stand out from their peer groups and excel in the following areas: leadership, commercial impact, entrepreneurialism and innovation, wider contribution to the sector and wider contribution to society.

Suzanne Baker said of her nomination: “I’ve always been in love with tourism and hospitality and still get tremendous satisfaction from my work decades later. It is a true privilege to be included in this index.

Suzanne Baker, who, in addition to her role as Property and Commercial Director at Stonegate, currently sits on the UK Hospitality Council Board and is a non-exec director for Cask Marque, began her career in hospitality as a teenager when she took a Saturday job as a hotel waitress. Her foray into pubs and bars then started when she joined JD Wetherspoon, a growing company at the time – Suzanne’s first

“As a people business, seeing customers have a fantastic time in our venues gives me an unbeatable buzz. To know, support and mentor teams to deliver amazing experiences, adding pleasure and enjoyment to those that visit us makes me really proud.

“Once again, the hospitality industry is being told to bear the brunt of further regulations in the Government’s response to COVID-19. Our industry has never had to respond to this level of change in one year, it is paramount that we plan for survival, but our strategies aim for long term success.”

SLTA Calls on Scottish Government to ‘Step Up to the Plate’ to Ensure Survival of Licensed Hospitality Trade With a week to go before most of west central Scotland comes out of tier four restrictions, the Scottish Licensed Trade Association (SLTA) is demanding that the Scottish Government “step up to the plate” to ensure the survival of the licensed hospitality trade.

SLTA managing director Colin Wilkinson said the Government has “a duty to keep this sector alive, a sector which has had to bear the brunt of heavily over-restrictive measures even before the current tier four restrictions were imposed on a large part of Scotland”.

Mr Wilkinson, pointing out that the licensed hospitality sector has not had “anywhere near the level of aid required to survive and protect the 50,000 jobs which are currently hanging in the balance”, said: “The Scottish Government must step up to the plate. Even with the end of tier four restrictions in sight, the fear is that many parts of the country will still remain in a position where it will be unviable to operate with the restrictions on the sale of alcohol and operating hours in place remaining, even in tier two.

“Recent reports from England show that more than two-thirds of premises will remain closed due to the restrictions put in place since coming out of the one-month lockdown there, reflecting the same figure on premises remaining closed revealed by the SLTA’s survey last month.

“The recent announcement of support for the licensed trade in Wales, including the supply chain, is far more realistic in what is needed by the industry in Scotland where the ongoing closure costs are on average £11,000 per month per premises. Welsh hospitality premises will be getting nearly six times the level of support currently available to their Scottish counterparts.”

Mr Wilkinson added that “time is running out for our industry”. He said: With the threat of a ‘payback’ in January for the five days’ ‘Christmas Amnesty’ which in itself will not save our industry a distinct possibility, the Government needs to increase the financial aid to the licensed hospitality sector now and give consideration to a relaxation of the restrictions on operating hours and alcohol sales.

“Scotland’s licensed hospitality industry is a major tourist attraction with 71% of visitors visiting and experiencing what our pubs and bars have to offer. The only way this sector will be here in 2021/22 to help build back the economy will be for immediate substantial increases in the levels of financial aid.

“Now is the time for UK and Scottish Governments to look at providing support levels similar to, if not improved upon, those made available in April this year.”

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Forum Of British Pubs Backs Campaign To Save Our Pubs issue 35

British pub lobby organisation, the Forum of British Pubs is supporting the campaign to ‘save our pubs with an urgent support package’ in conjunction with the British Pub Confederation, and the Campaign for Pubs.

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“Many publicans are bewildered at the governments targeting of pubs, having invested time and money in creating safe environments for both staff and customers, while allowing large numbers of people to continue to shop in large retail environments which have far less safety measures in place than pubs. Pubs and publicans are being thrown to the wolves, unfairly seeing their businesses and livelihoods threatened without any real evidence to justify the restrictions being imposed on them.

The campaign is driving a petition, calling on those wanting to preserve their local pubs to sign and lobby their MPs to: • Increase closure grants to £1000 per week during the current crisis • Introduce a statutory rent code to provide rent relief during closure, and realistic rents during the recovery period whilst challenging trading conditions persist • A business rates holiday in 2021/22 • Rebasing VAT on pubs and hospitality sales to 5% Drawing attention to the disproportionate impact of the restrictions associated with Tier 2 and Tier 3 Covid lockdowns, the campaign emphasises that without the urgent support for all pubs that cannot realistically open there is a high probability that many of the county’s pubs will have no option but to close.

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Ian Cass, Managing Director of the Forum of British Pubs and ViceChair of the British Pub Confederation said:

“Now that The Government has announced these devastating and deeply questionable restrictions on pubs and hospitality, they need to come up with an urgent and meaningful package of support including adequate grants to see pubs through the winter which support the pubs and publicans who run them, rather than on unreasonable rents.

Anything less and the blame for pub closures, increased unemployment and damage to communities will lie squarely with Ministers who haven’t listened”.

Sign up at https://catererlicensee.com/saveourpubs

Tiered System Cuts Into Hospitality’s £15.9bn Christmas Boost will not only lead a multi-billion pound loss for the sector, but could force many thousands of our talented workforce to look elsewhere for work. We must see increased financial support from the Government immediately, and greater flexibility in restrictions that will allow businesses to continue to trade.”

Pent up demand for meals and drinks out could have delivered as much as £15.9 billion to the UK economy when the industry reopened its doors on Wednesday (2 Dec), according to new research from the hospitality sector job board, Caterer.com. However, UKHospitality says the tighter tiered system will now stop 98% of England’s hospitality sector from doing business as usual at a cost of up to £7.8 billion.

“With so much uncertainty heading into the Christmas period, we have launched a free Career Advice Hub to offer hospitality workers support through this difficult time. Now more than ever, we need to support one another, and we are grateful to our partners for sharing their knowledge, insight and advice.”

The survey of more than 2,000 people reveals that after four weeks at home, the public is eager to return to hospitality venues with 11.1 million people hoping to go out more than they usually would during the festive season to make up for lost time.

As well as increased patronage, a quarter (24%) said they were planning to spend more than usual at hospitality venues. This means that a potential £5.1 billion could be spent on meals and a further £5.1 billion on drinks – if venues across the country were allowed to trade fully.

Meanwhile 38% say they will tip more generously in December to support workers throughout this uncertain time. The increased patronage and tips would spell good news for hospitality staff, who could take home £573 million in tips during the festive season.

In addition, amid the increased uncertainty around new restrictions, more than 6.3 million people said they would forgo the traditional homecooked meal on Christmas Day for a restaurant dinner. Those in the South East have been named the UK’s biggest spenders – happy to pay £30 per person for their Christmas Day feast, followed by Londoners (£29.50) and those in the East Midlands (£21.20).

But while the return of loyal customers would have delivered a muchneeded festive boost for the struggling industry, much of the sector

now faces crisis amid a tighter tiered system and tougher restrictions.

Rules preventing households from mixing indoors, allowing only venues that serve food to open, enforcing a 10pm last orders rules and instilling an 11pm curfew – will continue to cost the hospitality industry.

Neil Pattison, Director at www.Caterer.com, said: “It’s clear that the public is incredibly keen to get back to enjoying hospitality venues, but this analysis reveals just how damaging the new government restrictions will be for our sector. The impact of the tighter tiered system – which will force businesses in tier 3 to remain closed unless they offer takeaway, and only allow those that serve food to operate in tier 2 –

Kate Nicholls, Chief Executive at UKHospitality, said: “The data confirms that hospitality can be the key to rebuilding the economy. There is clearly a huge demand amongst the public to socialise and enjoy themselves in safe, socially-distanced venues. This groundswell of support will be key to helping venues rebuild over the coming months. It also reinforces the need for a different approach to restrictions that unfairly and unjustifiably target hospitality businesses.” www.Caterer.com has launched an online support and advice resource to help displaced hospitality workers find employment and support worker wellbeing and resilience. Created in partnership with Heads of Talent and HR at respected hospitality brands including Honest Burgers, The Ivy Collection and Home Grown Hotels, 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 coping with redundancy, how to find the right job for you, understanding your skill set and maintaining wellbeing and confidence in the current climate and throughout the job seeking process.

How Hospitality Businesses Can Motivate Staff To Take On New Roles and Weather the Covid Crisis Chris Farmer, leadership and management training expert and founder of Corporate Coach Group (www.corporatecoachgroup.com), discusses how businesses in the hospitality industry can keep teams on board during these difficult times and ensure staff remain motivated.

While the latest lockdown has been yet another hammer blow for the hospitality industry, what the last seven months have shown everybody is that if we stick together setbacks can be overcome.

The coronavirus crisis is an economic extinction event which has the potential to wipe out businesses which have dominated the marketplace for many years. As a result, many have had no choice other than to adapt how they operate in order to survive. Although times are tough it’s all about creating a platform from which you can grow and dominate the marketplace of the future.

Key to surviving the next few months will be convincing employees to move into new and expanded roles. Taking on new responsibilities can be

unsettling so it is important you ensure the transition is as seamless as possible. Instilling employees with the confidence that they have the skills to succeed in these new roles is imperative. Once they recognise this, they will begin to understand how they can positively contribute and support the business going forward.

Taking on new roles brings about a fresh set of challenges though which can lead to people feeling overwhelmed and demotivated. It is therefore important you demonstrate to people that there is light at the end of the tunnel and the actions they take now to help the business will lead to success down the line.

THREE WAYS TO MOTIVATE PEOPLE There are three human emotions to motivate people: Two are negative motivations and one is positive. The three motivational emotions are: fear, anger and desire.

Fear is a motivator: Fear makes people act. But it is a negative emotion Anger is a motivator: It stirs people into action. But anger too is a negative emotion Desire for a better future is a motivator. Desire will cause people to act. And desire is a positive emotion

It is best to motivate people by keeping our language positive and by avoiding too much expression of anger and fear. If you allow your language to be filled with too much pessimism and fear of what the future will bring, then that is a negative emotion and you may accidently motivate your staff to look for the exit door. They will be motivated to ‘leave the sinking ship’.

If you allow your language to be filled with too much anger about recent events and the way the government has handled the coronavirus crisis, then that too is a negative motivator, and will have similar effects on the morale of the team. As a result, you must be very cautious about the way you speak to staff about the future of your business.

USING WORDS TO POSITIVELY MOTIVATE You should explain to your staff that your goal is to weather the storm by adapting and changing to the immediate situation. Tell them that nothing lasts forever, and that includes government lockdowns. It’s all about reinforcing the message that although times are tough now it’s about putting yourselves in a position to become the new dominant forces in the industry once the circumstances improve. If we want to inspire our staff to take on more varied roles we must use this type of positive motivational language ensuring they remain with you and stay committed to the cause.

Four Personal Lessons In ‘Picking Up The Pieces’ issue 35

CLH Digital

19

By Dr Hilary Cooke (FIH)

On one memorable Tuesday in early March, I was forced to wipe my entire year’s work out of my precious and relatively new year planner due to the lockdown. It had taken me 30 years to build my business and about 30 minutes of activity with a Tipp-ex mouse to totally devastate it.

I train people. In groups. In hospitality. For money. It was like falling off a cliff.

The next days and weeks were nothing short of a grief process. I cried, I got angry, I railed, I felt unfairly treated, I couldn’t focus or concentrate on anything, I made shamefully massive dents in our “friends-round-for-dinner-decent-winestash”. The gym was closed, and the self-destruction gates were wide open. I needed time to grieve for my lost work, dented hope and unimagined future.

Then came the fear. Multiple forms of night terrors featuring loss of asset values, status, financial implications, life changes… because, for a variety of reasons, I fell between the cracks in the Government support schemes.

So, it’s fair to say, I have been on one major roller-coaster of a learning curve ever since that far-gone Tuesday.

A few of the most valuable things that I have learnt during this time to keep me grounded are: You can do something or do nothing. You have a choice. Doing nothing is not an option for many of us, so focus on things that nurture you and make you feel more in control of your business. That might be reviewing your opening hours, reducing the size of your menu, or simply taking control of your business’ energy spend

by getting a smart meter installed. You can also try to do something on a regular basis to support others where you can. You will come back stronger.

You can resist perceiving yourself as a victim of these circumstances and to start to practice dissociating yourself from it. Despite how you feel about it, your business is not you and you are not your business. We are separate entities. Reduced revenues are an outcome of a situation you cannot control: they do not equate to personal failure. Associating or combining them as one and the same does not help you.

The discarding of the shame and imagined humiliation makes it easier to expand your network, to discover new links and relationships, to nurture new interests, read new books and explore new areas of learning and discovery. For me, I have also been able to write about them.

Finally, I have learned, from a self-preservation perspective, to focus on controlling the things I can control, and let go of the things I can’t. The ancient Greek Stoics called this the “Dichotomy of Control”- and they knew a thing or two. It doesn’t mean viewing everything through rose-tinted spectacles, nor engaging in apathy. It just involves a mindful habit of consciously choosing where to spend my energy and emotion for greatest effect.

As we approach the end of a year-like-no-other, the future is uncertain and it is difficult to forward-plan for 2021 without information to guide our decisions. However, the hospitality industry is the very crucible of humanity and as such, it will thrive again. I am optimistic and focused on moving towards the light. We may need to change some of our business practices, but as long as we are learning and aware of our need to adapt, we will come back – even stronger!

Dr Hilary Cooke is an award-winning executive coach, leadership trainer and facilitator and Fellow of the Institute of Hospitality. She recently wrote ‘Picking up the Pieces’ – a toolkit for hospitality managers on how to create a resilient leadership for getting teams back to work.

Dr Hilary Cooke is encouraging businesses to take control of their business’ energy spend by contacting their supplier to find out if they are eligible for a smart meter.

Just 27% Of Britain’s Pubs Have Re-Opened Under New Tier Restrictions The British Beer & Pub Association has revealed that just 27% of pubs in Britain – that’s 12,600 – opened their doors once more, following the easing of lockdown restrictions

the Prime Minister needs to provide both pubs and the breweries that supply them in England with far greater support like that being offered to those in Wales.

In a survey of its members by the BBPA conducted earlier this week, pub operators also suggested that their pubs could close again if they are unviable under the new tier two restrictions.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Just 27% of pubs in Britain – that’s 12,600 – will be safely welcoming back customers through their doors.

announced by the Prime Minister. These pale in comparison to the devastating hit that pubs across the UK are suffering as they are forced to shut their doors during their most important time of the year. There is a complete lack of evidence that pubs are responsible for driving transmission, but the government is still preventing the British people from safely enjoying one of life’s simple pleasures – a pint in their favourite pub.

The BBPA says the findings highlight just how much the pub sector expects to be unviable under the new tier restrictions that come into force today and will be in place for the foreseeable future.

“Of course, these pubs are looking forward to warmly welcoming customers and their communities back once more. It is just a shame so few of them are allowed to re-open and make a good go of it under the harsh new restrictions they now face.

“We are one of the great beer-producing nations, a manufacturing success story with more than 1900 breweries of all shapes and sizes, and our hospitality sector is the envy of the world. But we’re now facing a pivotal moment.

“For those pubs that are reopening, some fear they could close again as soon as this week because they expect trade to be so low.

“The beer and brewing industry supports 1m jobs in the UK and contributes £23 billion to the economy as well as being the focal point of many local communities. This is an innovative and dynamic industry that can play a crucial role in helping the country recover from the impact of the pandemic. But the government’s refusal to properly support the sector is putting tens-of-thousands of jobs and hundreds of communities at risk.

Research by the trade association also shows that pubs in England will receive three times less financial support than pubs in Wales.

The average grant payment a pub will receive in England over the next six weeks will be £3,400, whereas an initial analysis of the package announced by the Welsh Government on Monday suggests this would be £11,300 for pubs in Wales in compensation for the tighter restrictions coming into force there.

Some pubs in Wales, based on employee numbers, will be eligible for considerably more than this and yet in contrast, the total that pubs in England are eligible for, following yesterday’s announcement, is between £3,000 and £5,500 over the same six-week period.

The BBPA says this shows how ‘meagre’ the Prime Minister’s one-off £1,000 payment to pubs is. It says unless the tier restrictions change,

“Having invested £500 million in safety measures to ensure they are Covid-secure, it is ridiculous so many of our pubs are being forced to remain closed unfairly.

“It is clear the meagre £1,000 one off payment for pubs this Christmas isn’t going to be anywhere near enough to save those who simply cannot open or are completely unviable because of Government restrictions."

Phil Whitehead, Managing Director, Western Europe, at Molson Coors Beverage Company and Chairman of British Pubs Association, said: “We are staggered and disappointed by the measly measures

“We need to immediately see a meaningful package of support that truly reflects the financial hit that pubs are being forced to take. We also need to see the government give us as an industry the confidence that we will be able to build for the future by committing to an extension of the 5% VAT rate to all drinks sold in pubs as well reducing the punitively high beer duty rate.”

All Greene King Tied Tenants In England’s Tiers Two & Three Will Continue Receiving 90% Concessions Greene King Pub Partners has continued its rent support for tenants during the Covid-19 crisis by confirming that all tied tenants in tiers two and three will receive a 90% rent concession from 2 December.

Meanwhile, tied tenants in tier one will receive a 40% rent concession.

As it stands, however, out of Greene King’s 875 pubs in England there are none in a tier one area.

This mirrors support in Scotland where pubs in levels two to four are receiving a 90% rent concession and those in levels zero to one are receiving a 40% rent concession.

Greene King Pub Partners’ financial support for its tenants stands at £25m.

The move follows confirmation by the government that 99% of the country will initially be in either tier two or tier three areas from 2 December, and that the restrictions in both tiers will see pubs severely curtailed during what would usually be the most important month of the year.

Greene King Pub Partners Managing Director Wayne Shurvinton said: “We supported our tied partners through the recent November lock-

down with a 90% rent concession and that will remain in place as the tier system is a lockdown in all but name for the majority of pubs.

“Despite investing hundreds of thousands of pounds over the summer to install safety measures like Perspex screens and hand sanitiser, plus taking on extra staff to increase cleaning frequency and allow table service, our tenants have still been closed down for Christmas by the government, even though they have done everything that was asked of them.

“We are providing this rent concession to do what we can to help what are profitable and viable businesses get through winter so they can begin rebuilding in 2021.

“Unfortunately for some, rent concessions may not be enough and without further government support, such as increasing grants, extending the VAT hospitality cut to include alcohol and bringing back the Job Retention Bonus, thousands of pubs remain at risk across the country.”

Alongside the rent concessions, Greene King Pub Partners can also benefit from a discount on barrels purchased from Greene King until the end of March 2021, with tied tenants receiving a trade credit of £35 per barrel.

Greene King Pub Partners will review the level of rent support every four weeks.

Greene King tied tenants have received the following support to date: All pub rents were immediately deferred for the entirety of the period pubs were first closed in March 2020.

From 20 March to 10 June (first 12 weeks of closure) a Partner Support Fund was launched. One-to-one discussions took place with all tied pubs to understand their immediate financial situation so rent concessions could be targeted at pubs that had not been eligible for any government grants. Pubs with a rateable value under £51,000 were eligible for a government grant up to £25,000 to allow businesses to continue paying fixed costs, such as rent.

From 11 June all tied pub tenants received a 90% rent concession that ran until four weeks after a pub was legally able to reopen, at which time a 50% rent concession continued for another four weeks.

All the unopened kegs and casks that were out of date and unsaleable in pubs while they were closed during the first lockdown were replaced for free with fresh stock on reopening in July, at a total cost of approximately £1.3m + VAT. Following the end of the 50% rent concession around the end of August, rent concessions were extended for another four weeks at 40%.

At the end of September, rent concessions returned to 50% for four weeks in the wake of tightening restrictions and rising Covid-19 case numbers.

When the circuit break was introduced in Scotland in October all pubs were given a 90% rent concession.

When Scottish pubs emerged from the circuit break into a tier system, pubs in levels two to four were given a 90% rent concession while pubs in levels zero to one received a 40% rent concession.

From the date of the national lockdown in England from 5 November all tied pubs in England received a 90% rent credit.

14

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November 2020

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24

CLH Digital

issue 35

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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24

CLH Digital

Festive Ordering

issue 35

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

to help inspire you and your menu. Our website has advice on topics from menu engineering, food safety and hygiene, through to recipes and practical, informative video content, plus so much more.

Visit www.UFS.com/KnorrProfessional See the advert on the facing page for further details. *Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 11 Oct 2020). **This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II).

Cocktail Recipes, without the alcohol Frosty The Snowman

Hot Lemonade

Elegant Flip (Eggnog)

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

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

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

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

Garnish with thyme.

Rudolph Hot Chocolate

Gingerbread Latte or

Winter Spritz (No ABV)

Spiced Winter Shrub (Cold)

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

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

New Years Sparkling Cocktail

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

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

Written by Chris Wilfred Hughes, founder of Wilfred’s Non-Alcoholic Aperitif.

See the advert on page 24.

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

Cranberry and Orange Gin Fizz Long, fizzy and refreshing – this tasty recipe from 6 O'clock gin is a party-pleaser.

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

Non-Alcoholic Mulled Wine An interesting alternative to the traditional mulled wine recipe, this creation by Wilfred's is the go-to festive tipple for those looking to skip booze this festive season.

Recipe (serves 2): 300ml Wildred’s Aperitif (0% ABV) 30ml of honey or maple syrup Freshly sliced oranges A small sprinkling of earthy spices from your cupboard (such as cloves, cinnamon, aniseed, coriander seeds etc) Place all ingredients into a pan. Warm up until almost simmering, but don’t boil. Leave to rest with a lid for 5 minutes and serve with a ladle into mugs. www.wilfredsdrinks.com

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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 28

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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 35

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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 35

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 35

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

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www.lineclenze.com

Cleaning, Hygiene and Infection Control issue 35

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.

33

• 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

34

CLH Digital

Cleaning, Hygiene and Infection Control issue 35

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 35

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

37

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 35

CLH Digital

39

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.

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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

COMPACK - THE STANDARD THAT MAKES THE DIFFERENCE

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

The Compack glasswashers have simplicity and robust performance in mind.

Where the need for just washing glasses is the main aim this is the machine for the job.

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

(subject to status)

COMPACK FRONT LOADING DISHWASHERS

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

COMPACK PASS THROUGH DISHWASHERS

D100

FOR ALL MODELS

• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle • Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump).

• Thermal acoustic double door • New inclined and deep-drawn welded tank • Door reinforcement brackets • Adjustable rinsing arm rotation speed • Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant • Removable double filtering system for wash and drainage cycle

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

BT100/BT100S

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

BT100TC/BT100TCS

Design and Refit

Hospitality Partnership Between Harrison Spinks and The Fine Bedding Company The perfect partnership of two heritage brands, Harrison Spinks Hospitality and The Fine Bedding Company are collaborating to offer hoteliers a full package and guests the best possible sleep experience.

Passionate about sleep and specialists in their own fields; Harrison Spinks have been handcrafting luxury mattresses since 1840, while The Fine Bedding Company have been manufacturing pillows, duvets and mattress protectors for over 100 years. Alike in their values, both these family businesses have innovation, sustainability and quality craftsmanship at their core and in every step of their manufacturing process, with unrivalled expertise in what

makes a great night’s sleep.

This partnership emphasizes the importance of the whole sleep package and everything that affects a guests sleep experience; from the mattress to pillows and duvets.

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

Perfect Refrigeration Performance, Outstanding Energy Efficiency

German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business.

Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner.

Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment.

The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants.

Liebherr's under-worktop

appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect.

The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency.

To find out more information please see that advert below.

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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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Wine Storage Solutions

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

Wine Storage Solutions Ltd was established in March 2005, to find and develop the perfect temperature and humidity-controlled 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 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

Broadview Help Dorset Restaurant Create Al-fresco Dining Area A new Dorset restaurant has been given a continental-style appearance with the addition of a new al-fresco dining area thanks to Poole-based company Broadview Shading Solutions.

To increase covers and offer social distancing during the current climate, Whittles Restaurant & Bar approached Broadview to advise them on the best way to create a sheltered outside dining space that could be used in all weathers.

Broadview advised on three new awnings, manufactured by Brustor, and a branded Uhlmann umbrella with its very own lighting system.

Remote control operation means the awnings can be quickly and easily extended or tucked neatly away depending on the weather.

Whittles is just one hospitality business that Broadview has created exceptional outside dining spaces for. Others include Rick Stein in Barnes, The NED in London and The Sandbanks Hotel in Poole.

If you would like more information about how Broadview can help your hospitality business extend covers and create an al-fresco dining experience, please contact 01202 679012 or visit their website: www.broadview.co.uk

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

ENHANCING OUTDOOR SPACES In order to enhance outdoor

areas in pubs and restaurants, we have provided solutions including outdoor high brightness TV’s, outdoor sound systems and extended WIFI and CCTV networks.

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

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How Hotels Can Really Profit From Sustainability Hotels are continually fighting with their competition to offer the most affordable rates, the best amenities, and the most outstanding guest services — all while making a profit. Now more than ever green, or sustainable tourism is becoming a deciding factor when choosing a holiday. For the hotel industry this means achieving a sustainable business model that can offer considerable marketing advantage. But what if we took this activity and reclaimed valuable indoor space to provide for additional or larger rooms, or extend dining space?

And what if you could also improve building services and reduce operational costs?

From boutique to national chains,

Adveco specialises in creating bespoke hot water and heating applications for the hotel industry that leverages all the advantages of renewable technologies, from air source heat pumps, and solar thermal to heat recovery.

We can also smartly combine these with existing gasfired systems or new all electric appliances to drive sustainability and greater efficiency to support improved guest amenities while reducing both CO emissions and operational costs. This can all be brought together in prefabricated structures that relocate heating and hot water plant to ‘dead spaces’ such as yards, alleys and in particular roof tops to maximise space and profit. https://systems.adveco.co/

Mayfair Contract Furniture

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 We supply contract grade commercial furniture to the time hospitality and leisure establishments like to give hospitality & leisure industries. With over forty years of themselves a fresh new look. That's why not only do we experience in the hospitality industry, we are passionate supply contract furniture, but when it's time for your about supplying the finest quality products. We establishment to go through a refurbishment deliver to all areas of the United Kingdom, we also offer a complete clearance service.

Ireland and Europe and export our products We'll organise everything from a suitable worldwide. time and date, professional clearance staff We keep in stock a huge variety of New to remove contract furniture whether fitcontract furniture including tables & chairs, ted or unfitted, and logistics. lounge / lobby furniture, & hotel bedroom Contact 01733 310 115, email: furniture ready for immediate dispatch. sales@mayfairfurniture.co.uk or visit In addition to this as a direct importer we www.mayfairfurniture.co.uk

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 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

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

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

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Will Budget 2021 Deliver More Tax Bad News For Business Owners?

By Simon Hughes, partner at Taylor Watson (www.taylorwalton.com)

Just as dire predictions about the UK economic recovery and news of stalled Brexit negotiations are driving a pessimistic outlook amongst business owners, along comes the Office of Tax Simplification (OTS) report to further darken the mood.

The report, the first to consider Capital Gains Tax (CGT) specifically, was undertaken in response to the Chancellor’s request ‘to identify opportunities relating to administrative and technical issues as well as areas where the present rules can distort behaviour or do not meet their policy intent.’

The report offers suggestions, which if accepted will fundamentally change the capital gains tax rules, going so far as to suggest aligning CGT rates with income tax rates, which will significantly increase the tax paid when a business is sold.

Another blow to those thinking of selling, having only just recovered from the reduction in March of the Business Asset Disposal Relief limit from £10 million to £1 million, with any balance of CGT payable at a rate of 20%.

If as suggested the rates were to be aligned in the Budget, this 20% rate would be increased to 45% and owners will pay a huge increase in tax following the sale of their business.

Still time to get a sale arranged Whilst the uncertainty around Brexit remains and the economic impact of the pandemic is expected to extend into 2021 and beyond, it may not be the easiest time to sell a business, but for those ready to sell, there remains a window for still extracting maximum personal reward from any deal.

If you are already in discussions with a potential buyer, it’s crucial that at the earliest possible opportunity you require them to execute a Non-disclosure Agreement and only then proceed to full legal documents once the prospective transaction is well-described in a ‘heads of terms’ agreement.

If you are trying to sell now before any changes to the CGT rules it’s critical to get the advice of experienced corporate lawyers who will ensure that as the seller you do not make easy or unnecessary concessions

early on in the ‘heads of terms’, before the deal becomes binding.

With the right advice at an early stage, there is more likelihood of being able to get the buyer to commit to key points crucial in maximising the value you can generate, which might include: • Cash at Completion: this maximises the up-front payment made to you and minimises any extended earn-out; • Security for deferred payments: if any payments are to be deferred, it is important to establish what security the buyer can offer; • Clarifying what the price really means: it is also crucial from the outset to properly describe the interdependence of price i.e., whether it assumes a cash-free, debt-free asset and whether a target level of working capital is required; • Locked box vs Completion Accounts: proposing a Locked Box structure instead of completion accounts. This generally favours the seller by accelerating any asset-value disputes to a point, before signing the share purchase agreement, when you have more bargaining power, rather than after completion when the buyer arguably has greater leverage; • Liability limitations: establishing the level of financial-based and the duration of time-based limits on the seller’s warranty liability; • Buyer’s ability to fund: establishing whether the buyer requires third-party financing to complete the deal and whether that introduces greater uncertainty to the prospect of a deal; • Timetable: setting timetable expectations and limits on any exclusivity period These are just a few considerations and a conversation with an experienced corporate law team, will undoubtedly throw up a lot more pertinent ones, but the key thing is to seek advice early in the process, long before you talk to anyone, even close associates, about selling your business.

If you hope to sell your business, any corporate lawyer will be happy to talk you through the process and explain what is possible in the time available to ensure you extract the maximum value from the sale, whilst making the process as painless as possible. But don’t wait too long.

About the author: Simon Hughes is a partner in Taylor Walton’s Corporate & Commercial team. He has 25 years’ experience advising business owners and management teams on mergers and acquisitions, leveraged buyouts, restructuring and other corporate transactions.

Meet Tia, from Waitress to Care Team Leader in Just 6 months!

I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted.

I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.

The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home.

Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times.

Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months.

Search our vacancies and find out more about Care UK at careers.careuk.com or email rcs.recruitment@careuk.com

October-December 2020 Guy Simmonds Market Update Stephen Taylor, Managing Director of Guy Simmonds, comments upon the hospitality property and pub leasehold and freehold market at Guy Simmonds, in the new unprecedented, deadly Covid19 pandemic era, with continuing/increasing Autumn and Winter 2020 prevalence.

This includes the further and damaging full month minimum period of national hospitality closures, provisionally ending on December 2nd.

Many in the hospitality industry feel the industry (which has invested heavily in measures and equipment to protect the public from Covid19) is unfairly taking the brunt of damaging Government measures, especially since they argue the incidence and transmission of deadly Covid19 is much lower, compared with other sectors.

Where possible, many in the hospitality industry will adapt and provide a takeaway/delivery service to help their survival and cash flow crisis, whilst providing a welcome service to the local community.

One aspect we can all agree upon, is the late announcement of the further extended period (now until March 2021) of the Government furlough scheme, which is especially welcome in these desperate unprecedented times. At Guy Simmonds, we are still managing to sell a surprising number of freehold premises, create new free-of-tie leases (at our recommended sensible and sustainable rents) for our valued freeholder/retiring publican clients, and even having some success in assigning Pubco leases (albeit at very realistic premiums). We continue to fully market all businesses using our innovative and unique combination of websites, portals and generic domain names. We are making a relatively good number of appointments for prospective purchasers (always following/adhering and sending via email the evolving Government viewing guidelines

etc). Our valued prospective purchasers, cooperate and demonstrate their genuine intentions to acquire a suitable business by completing via email, a number of our relevant questions, including finance status, how soon they wish/are able to acquire a business, relevant experience, etc, prior to us arranging a formal appointment with our vendor clients for them to formally view the premises. We are finding that people from diverse backgrounds and professions are still looking to enter the licensed trade.

Certainly, a freehold licensed business can often now be perceived as a relative bargain, especially when compared with the differently valued residential/domestic property market. The complete contrast between licensed businesses is highlighted and compounded by the now almost complete reluctance of banks/institutions to finance hospitality businesses, compared to the still buoyant residential/domestic house sector - whereby Banks/Building Societies/Lending Institutions continue to be prevalent in their desire to lend residentially and at very high ‘LTV’ (Loan to Value) levels. Fortunately, some relatively ‘cash rich’ (not relying upon borrowing) positive purchasers of freehold and leasehold hospitality businesses take a longer-term view.

They are of the opinion that whilst the on-going Covid19 pandemic is dreadful and clearly adversely effecting the hospitality trade with a potential nightmare winter scenario looming - at some future point (probably if/when a successful vaccine is available and ‘rolled out’) the situation will undoubtedly improve and hopefully/eventually be overcome - maybe in 2021/2022. Obviously, the volume of sales in 2020 has decreased compared with the pre-Covid19 pandemic era, with sale prices usually also detrimentally effected.

This is unfortunately a result of the awful year the hospitality industry is enduring, together with evolving, strict and further damag-

ing Government guidelines, together with the prevailing and complete future uncertainty. This has clearly been further exacerbated by the latest National Lockdown, resulting in the further complete closure of hospitality outlets from November 5th - December 2nd. Of course, the memory of the glorious summer weather and the opportunity to ‘cash in’ and maximise often large outside lawns and trading areas has now largely faded, with the harsh reality that most outlets will now be in a negative cash flow situation. Certainly, I completely empathise and understand the almost impossible evolving and completely uncertain future trading situation, which our beleaguered hospitality/pub operators are encountering.

We are also of course completely conscious that the industry faces a potential nightmare winter scenario, following the minimum full month Lockdown/Closure period, in respect of both further potential damaging Government restrictions, together with the impending situation of mass redundancies. Since businesses are valued relating to turnover and profits, then all shrewd business owners and purchasers usually understand and accept that the related valuations and rents will usually also be effected. Providing vendors are very realistic and pragmatic with their expectations, then we are often managing to successfully conclude transactions. Indeed, we have a healthy pipeline of freehold and leasehold businesses under offer, and with deposits taken with Solicitors instructed, ready to complete in the last quarter of 2020 and into next year 2021. We have successfully sold in the past few months to date a pleasing number of freehold and leasehold businesses (see photos and names for examples). These range from low/medium cost of entry leases, up to a freehold licensed business we have just sold for in EXCESS OF £1 MILLION POUNDS. We also have our loyal retained buying clients who continue to selectively seek freehold licensed

property/pubs/hotel to purchase, with the aim of Guy Simmonds advising upon creating a new freeof-tie lease and finding them a suitable lessee for sensible rental income (this is our Guy Simmonds speciality, with enduring success for over 30 years). We can advise upon these speciality leases from personal, long-term experience, since I have owned several freehold licensed premises over the past 30 years, whereby I have created sustainable and still current free-of-tie leases. We can also recommend specialist commercial solicitors if necessary, to help our valued freeholder clients in creating these leases, following our rental guidelines and ‘Heads of Terms’ etc. If you are looking to sell a freehold licensed property, or looking to engage our expertise in creating a new correctly valued, free-of-tie lease and us finding you a suitable tenant for sustainable rental income etc then please contact me by email. We also have purchasers seeking freehold premises (whether still trading or having ceased trading) with the potential or already having ‘change of use’ to residential/development etc...

Again, due to recent sales, we also welcome additional vendors wanting to try to sell/assign their existing leases at very realistic premiums/asking prices. We will of course formulate and professionally advise upon current market valuations on request, subject to us being provided with annual verified historic trading accounts, together with up to present date monthly turnover figures for 2020. We look forward to hearing from all prospective freehold and leasehold vendors and continuing to being of assistance in these immensely difficult unprecedented times, which affect all of us in the severely afflicted but ever resilient hospitality sector. Unfortunately, one aspect we can all be sure of, is that the only certainty is continued uncertainty...” Best wishes. Stephen Taylor.

Managing Director Guy Simmonds.

Contact sales@guysimmonds.co.uk

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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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Clearwater’s succulent Claw & Knuckle lobster meat is taken from the finest hard-shell lobsters off the coast of Nova Scotia and produced using a specialised high-pressure extraction process. This raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. No shucking is required.

Clearwater’s sustainably fished Claw & Knuckle meat comes in a convenient 227g vacuum-packed pouch. Perfect for including in risottos, pasta dishes or even in a lobster roll.

clearwater.ca | | macduffshellfish.co.uk | windsorsales@clearwater.ca | 01753 858 188 | 01771 624000 Macduff Shellfish is a wholly owned subsidiary of Clearwater Seafoods.