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Issue 39

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£4.6 Billion In New Lockdown Grants To Support Businesses and Protect Jobs

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Hospitality businesses are to receive a one-off grant worth up to £9,000, the Chancellor has announced. This follows the Prime Minister’s announcement of a third lockdown devastating the hospitality sector, which is expected to remain closed until at least February half-term in order to help control the spike in the Covid virus variant. This additional grant, Treasury says, together with the wide range of existing support, will provide the sector with certainty through the Spring period. The cash is provided on a per-property basis to support businesses through the latest restrictions, and is expected to benefit over 600,000 business properties, worth £4 billion in total across all nations of the UK.

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Chancellor Rishi Sunak said: “The new strain of the virus presents us all with a huge challenge – and whilst the vaccine is being rolled out, we have needed to tighten restrictions further. “Throughout the pandemic we’ve taken swift action to protect lives and livelihoods and today we’re announcing a further cash injection to support businesses and jobs until the Spring. “This will help businesses to get through the months ahead – and crucially it will help sustain jobs, so workers can be ready to return when they are able to reopen.”

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CLH Digital

Issue 39

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL We all here at CLH NEWS would firstly take the opportunity to wish you all a very happy New Year! A New Year unlike any other in living memory, and a dreadful start for the sector and the country generally. No matter what objections are raised now, it is apparent lockdowns are currently part and parcel of our lives the foreseeable future. EDITOR

We are now in our third lockdown, and if they worked, would not need more than one.

Peter Adams

Rather alarmingly, I have in recent days noted with “concern” how anybody who questions the practicality of lockdowns finds themselves rather vilified. They find themselves before the court of public opinion with anyone and everyone waiting to pile in. Very few are questioning the severity that the pandemic is having, but we have every right to question how we deal with it and the impact it is having on our future. Not all of us have safe, secure jobs and pensions! There are those, I feel, who enjoy having a “captive audience” and are capitalising on it. I find mainstream media much like that - embellishing the most mind-numbing trivial stories and promoting them as though they are some sort of historic world event. Perhaps lockdown is getting to me to too. I find myself sitting and sneering at TV presenters who make a 25 minute story out of somebody who has cut into potato only to find that it looks like a TV celebrity (okay I may have made that up but you get my gist). The whole country concentrates on Covid, rounds on and vilifies anybody dare speak out, but neglects the clear consequential damage of lockdown. Particularly in Winter, with its dark mornings, dark nights, cold wet miserable weather - having to sit in day after day after day, unable to socialise unable to hold and hug loved ones, and seeing jobs, livelihoods, and businesses built up over decades being lost forever. My concern is, I do not think we see any “enough is enough” comments. I do see repeated calls for industry support, but as previously stated there will come a point when the Government will eventually run out of 'other people's money'. And that said support being offered is nowhere near enough anyway! According to research the average pub or restaurant may now be at least £50,000 in rent arrears, there is probably a £1.6 billion rent backlog. And what does the government do? Deprive the sector of a vital revenue stream by forbidding it to sell alcohol via collection.

This highlights once again the disparity between the on trade and off trade, supermarkets can continue to sell alcohol in the same way as they did before, yet pubs cannot. I would urge the government this unfair policy times are difficult enough and any revenue stream no matter how small is vital. What we need now is light at the end of the tunnel. A clear strategic plan, and that should start with the extended reduction in VAT (5%) until 2023. I would probably go further than that, the industry is going to take years to get back on its feet, and the extension which is due to end on 31st of March has been all but useless since the sector has been closed virtually all the time the reduction has been in place. The other move that the government must make is a reduction in duty. This has been a long term bone of contention. Regular readers will know that in December despite 85% of pubs being closed a staggering £337 million was raised in beer duty alone. That is more (and yes this is hard to believe) then the entire alcohol they raised by 19 other European countries in an entire year. Prior to lockdown we produced an article which revealed that by February 27 United Kingdom beer drinkers would have paid more in beer duty than beer drinkers in Germany will pay for the whole year. Beer Duty raises a whopping £3.4 billion a year for the Treasury, 4 times more than any other European nation. Spain brews almost as much beer as the UK yet pay 11 times less Beer Duty. In fact, in the UK for every pint of 5% ABV beer you pay 54p in Beer Duty, however for the same pint in Spain you would pay only 5p.

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EDITOR Peter Adams

SALES EXECUTIVES

This terrible predicament we find ourselves in is I believe an opportunity to re-examine the sector generally, and we really need more voices within the sector to raise specific arguments and not abstract arguments. “We need more support” is not enough, we need a Minister for hospitality, someone we can lobby with specific detailed issues, someone that can provide detailed and specific replies, as opposed to “lessons will be learned”!

David Bartlett Guy Stephenson

So I would once again repeat the call for the government to create a Minister for Hospitality. There is a petition which you can sign, there are currently 38,600 signatures and the petition is due to be debated in Parliament on January 11. Strong figure though this is it is some way off the 100,000 we were hoping for, so please add your details to the petition and let the government know that we are demanding a Parliamentary voice! https://petition.parliament.uk/petitions/552201/signatures/thank-you

PRODUCTION & WEB ADMIN

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. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com

PRODUCTION & DESIGN Matthew Noades Shelly Roche Published Publishedbyby


£4.6 Billion In New Lockdown Grants To Support Businesses and Protect Jobs Issue 39

A further £594 million is also being made available for Local Authorities and the Devolved Administrations to support other businesses not eligible for the grants, that might be affected by the restrictions. Businesses should apply to their Local Authorities. The new one-off grants come in addition to billions of existing business support, including grants worth up to £3,000 for closed businesses, and up to £2,100 per month for impacted businesses once they reopen. The government has also provided 100% business rates relief for retail, hospitality and leisure businesses, £1.1 billion existing discretionary funding for Local Authorities, the furlough scheme now extended to April and 100% government backed loans, extended until March. The announcement has been greeted positively by industry trade organisations, UKHospitality Chief Executive, Kate Nicholls, said “This is obviously a very positive step to keep businesses afloat in the immediate term and, for that reason, must be welcomed. The Chancellor has rightly recognised the costs imposed on hospitality businesses by enforced closures and the need for additional support. It is also encouraging that the discretionary grants address the suffering in the supply chains upon which our sector is reliant.

“On its own, today’s support is not enough. Businesses need a longer-term economic plan and it would befit the crisis that we face if the Chancellor brought forward his Budget to make the announcements necessary to reassure businesses and allow them to plan their survival. Commercial certainty cannot come soon enough and only the Chancellor can deliver it.” Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We welcome this much-needed support from the Chancellor, worth £277 million to UK pubs. It is the lifeline we have been campaigning for to save our pubs and help them survive through to the Spring. “Without this support, pubs across England were at real risk of being lost for good at the beginning of this year. We had been anticipating permanent closures in the very short term without it. “Given that the future of so many pubs hang by a thread, it is essential that the Government deliver these grants to pub businesses immediately. If the grants take weeks or months to get to the pubs they are meant for, it will be too late. We stand ready to work with Government and Local Authorities to ensure the grants

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“The grants will mean many pubs may now be able make it through until spring. The Government now must also provide the same levels of support to brewers who have suffered months of closure of a major trading channel in pubs, but are not eligible for the support announced today. “In the coming months, the Government must also share how it will help our sector to play a leading role in the economic recovery when it can reopen, by extending stimulus support such as the Business Rates holiday and VAT cut, along with further initiatives including a beer duty cut. The sooner we hear of the long term support for the sector the better.” • the one-off top-ups will be granted to closed businesses as follows: • £4,000 for businesses with a rateable value of £15,000 or under • £6,000 for businesses with a rateable value between £15,000 and £51,000 • £9,000 for businesses with a rateable value of over £51,000 • MICROWAVES • EXTRACTION CANOPIES • • business support is a devolved policy and therefore the responsibility of the devolved administrations, which will receive additional funding as a result of these announcements in the usual manner: EDWARDS, KING & EDWARDS • the Scottish Government will receive £375 million • the Welsh Government will receive £227 million • We have a comprehensive range of Re-conditioned • the Northern Ireland Executive will receive £127 million Catering Equipment in stock • this is on top of the increased funding which has already • We can supply most of the markets leading names in been guaranteed by the UK Government, to continue to New Equipment at provide the devolved administrations the certainty they competitive prices need to plan for their COVID-19 response in the months • Full Service & Installation facilities by fully qualified ahead engineers • small businesses in the devolved administrations should • We can also supply modular also be able to benefit from other UK-wide measures in fridge & freezer rooms the government’s unprecedented package of support for Telephone with enquiries: business, including the various business lending schemes Tel: 01273 492488 (where the repayment terms were made easier as part Email: kingedwards@btconnect.com of the Winter Economy Plan), and the extension of the Mobile: 07860 274243 Self Employment Income Support Scheme TOASTERS • STAINLESS STEEL SINKS & TABLING

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“However, while this announcement is most welcome, make no mistake that this is only a sticking plaster for immediate ills – it is not enough to even cover the costs of many businesses and certainly will not underpin longer-term business viability for our sector. To address the inevitable and existential challenges that hospitality faces, we need confirmation of extensions to the business rates holiday and of the 5% VAT rate.

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are delivered at pace. We also need confirmation from Government that the new State Aid rules will allow businesses access to these grants.

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

(...CONTINUED FROM FRONT COVER)

CLH Digital


Supporting Mental Health Amidst Lockdown 3.0 4

CLH Digital

Issue 39

By Daniel Stander, employment lawyer and certified mental health first aider at Vedder Price LLP (www.vedderprice.com) uals may find it harder to look after their mental health and wellbeing. After all, other than the mere fact of living through a pandemic, many in the sector have experienced significant financial pressure as a result of businesses having to contend with an ever-changing public health landscape and the operational impact thereof. They may be working under pressure to keep businesses afloat with increased hours, often compounded by added childcare obligations as a result of school closures. They are also heavily reliant on government support to survive this latest lockdown, including the extended Coronavirus Job Retention Scheme and financial help announced by the Chancellor. All of these factors can increase feelings of anxiety, loneliness and isolation, which are factors for mental ill health. With that being the case, helping to ease the mental strain over the next few months until the most vulnerable in society are vaccinated and these restrictions can be lifted is key, but how can employers go about achieving this?

This week’s news that England and Scotland were to join the rest of the United Kingdom in a third national lockdown as it entered its harshest period of rising virus transmission rates and strain on emergency services since last March, was a bitter pill to swallow. For a hospitality sector that has just faced its annus horribilis, the announcement of even tighter restrictions and grim acknowledgment that the new variants of the coronavirus means further setbacks. This seems at odds with the elation felt over the rollout of the UK’s mass vaccination programme. As hospitality comes to terms with the new restrictions and the light at the end of the tunnel promised by the vaccine rollout flickers a little less brightly, it is acutely apparent that there are situations where individ-

PUT ON YOUR OWN MASK FIRST Many business owners who lease premises live above and are at risk of losing not only their operating premises but also their homes. With the pressure in the sector being immense, it is crucial that employers lead from the front and take steps to safeguard their own mental health and wellbeing in order that they can be in a strong position to support their staff. Talking about mental health can be really difficult and if employees see their bosses speaking out about their own experiences it can help strip away stigma and create a more inclusive and open work culture.

CREATE SPACE FOR CONVERSATION With the sector caught up in a merry-go-round of uncertainty, many

employees are likely to be experiencing a worsening of their mental health. A survey of 16,000 people carried out by the mental health charity, Mind, found that 60% of adults and over two thirds of young people (68%) said their mental health got worse during the 2020. Employers should be holding regular check-ins with staff (including those who have been furloughed) and creating opportunities for discussions around mental health and wellbeing. A manager may not always know what is best to say, or may feel that they need to “fix” the situation. In reality, most people just want to feel heard and that their needs are approached from a position of empathy.

SIGNPOST AVAILABLE SUPPORTS Employers can help demonstrate that they take mental health seriously and ensure that employees are made aware of where to find mental health support information both within the business and via external resources. This includes signposting to employee assistance programmes, which can be a cost-effective yet vital ingredient to provide employees with holistic support for their wellbeing. If an employee assistance progamme has not had great take-up, it might be time for a re-launch to promote its positive benefits.

CONSIDER THE BUSINESS’ MENTAL HEALTH STRATEGY Employers are recommended to conduct a “health-check” of their mental health strategy to best discharge their responsibilities. Are policies in place and are they up to date and effective? Does management feel equipped with the tools to deal with mental health issues and have sensitive workplace conversations? If not, employers in hospitality should consider taking steps to ensure that staff receive training in mental health first aid.

The Government Must Now Reveal Its Business Rates Strategy For Hospitality Sector Post March Says Colliers The Government really can’t leave it any longer before it spells out its proposals for business rates for the beleaguered Retail and Hospitality sectors post April 1st says John Webber, Head of Business Rates at Colliers International. And at the very least it should extend the current business rates holiday for another six months. Webber warns that unless the Government announces reliefs soon, Billing Authorities across the country will be getting bills ready to send. And as businesses in the sector struggle with yet another third national Lockdown with shops, restaurants and hotels remaining closed for another six weeks, “the last thing businesses need is for exorbitant business rates bills to be landing through their letterboxes in February and March.” “We had the deadline for the call for evidence for business rates reform on September 18th, 2020 and since then there has been no mention of any further business rates reliefs or holidays, and reform proposals have been kicked into the New Year. Now it’s the New Year, the start of a national Lockdown and still no hint of a reprieve- and time is running out! ” continues Webber. In non-Covid times, Business Rates provide the Government with a net tax take of about £26 billion, of which the Retail Sector is the largest single sector, paying between a quarter and a third (around £7.625 million) of the total tax bill. This is even though the gross value added by retail to the national economy (GDP) is less than 10% (ONS). Together with the hospitality sector, the tax contribution is well in excess of £12

Billion. Although both retail and the hospitality sectors have been receiving a business rates holiday since last March and the government has just announced a new grant scheme to help businesses generally, casualties in the sectors have continued to be far and wide. The latest announcement comes from stationery chain Paperchase which has filed a notice to appoint administrators after most of its stores were forced to close over the Christmas period. The third lockdown had just been a step too far for the company- and it is not alone. John Webber’s warnings come as the Centre for Retail Research (CRR) revealed that 2020 was the worst for the High Street in more than 25 years as the coronavirus accelerated the move towards online shopping. Nearly 180,000 retail jobs were lost in the UK in 2020, up by almost a quarter on the previous year and CRR predict there will be more pain for the sector in 2021 as retailers face a cash flow crisis and rent arrears that will be payable when the moratorium ends. CRR predicts up to 200,000 more retail jobs will be at risk in 2021. Given the state of hardship being faced by both sectors, Webber believes therefore that it is inconceivable that retailers and hospitality would be able to take back their business rates commitments in the next twelve months. “Even “successful” retailers such as John Lewis would be facing annual rates bills of over £50 million (not including Waitrose) for a chain of fewer than 50 stores.” The Chancellor really can’t delay any longer says Webber and must give retailers and the hospitality sector some glimmers of hope.” Otherwise we’ll find them opening their stores purely to pick up a rates bill for 2021-2.”

Tributes Paid to Chef and Restaurateur Albert Roux on occasion to cook for the Officers’ Mess.

The Roux family has announced the sad passing of Albert Roux, OBE, KFO, who had been unwell for a while, at the age 85 on 4th January 2021.

Upon leaving the military, Albert took up a post as Sous Chef at the British Embassy in Paris where he spent two years before leaving for the UK once again. He was employed as chef to Major Peter Cazalet at the family estate at Fairlawne, Tonbridge in Kent.

Albert is credited, along with his late brother Michel Roux, with starting London’s culinary revolution with the opening of Le Gavroche in 1967. His son, Michel Roux Jr, says that Albert’s sheer love of life and passion for making people happy through his food will be greatly missed: “He was a mentor for so many people in the hospitality industry, and a real inspiration to budding chefs, including me.”

He stayed with the Cazalet family for eight happy years. It was the Cazalet family and many of their friends who encouraged and financially helped Albert to open his own restaurant, Le Gavroche in London’s Chelsea, in April 1967.

Food critic Jay Rayner paid tribute to Roux tweeting: “Albert Roux was an extraordinary man, who left a massive mark on the food story of his adopted country. The roll call of chefs who went through the kitchens of Le Gavroche alone, is a significant slab of a part of modern UK restaurant culture. RIP.” Albert completed his Military Service in Algeria during which time he was invited

Photo by Richard Vines

The renowned Mayfair restaurant became the first in Britain to receive three Michelin stars in 1982. In 1988 Albert’s son Michel Roux Jr joined Le Gavroche and over the years stepped back from his day-to-day involvement in the business. Michel Jr now oversees the venue as chef-patron.


Issue 39

CLH Digital

5

UKHospitality Pledges Assistance In Vaccine Roll-Out “The hospitality sector can assist in the rapid roll out of the vaccine and we are keen to repay the support shown to us. Our sector is sitting on well-ventilated, COVID-secure spaces such as hotels, conference centres, pubs and restaurants which can be used and businesses are already coming forward to offer locations to expedite a mass vaccination programme.

Following respective statements strengthening COVID restrictions in England and Scotland, UKHospitality has called for a road map to recovery and has committed to assisting vaccine roll-out. UKHospitality Chief Executive, Kate Nicholls OBE, said ““Tighter restrictions are a clear and grave indication that we are still a long way from normality. That means hospitality businesses are a long way from being able to begin to trade their way back to safety and keep jobs alive.

“It is also more important than ever that hospitality businesses, who were hit first and hardest by this crisis are given another package of grants to keep businesses alive. This has to come alongside an extension of the VAT cut and business rates holiday, which were already urgently needed even before these further restrictions were announced.”

“In which case, the Government has to be clear about how it is going to make the best possible use of this time. It needs to be used effectively to provide a rapid and extensive roll out of the vaccine and we need a clear exit strategy along with a road map for recovery and business support.

Marston’s PLC Issues Update on Covid-19 Trading Restrictions During the 13-week period, trading was materially disrupted due to Covid-19 related trading restrictions imposed across England, Scotland and Wales. Total pub revenues for the quarter were £54 million.

Following the imposition of lockdowns across the UK in recent days, all our pubs are closed. We do not have certainty about the timing of reopening, but in view of comments from the Prime Minister about the potential for lifting restrictions as the vaccination programme progresses we anticipate that pubs will be closed for trading until March at the earliest, and expect some of the previous restrictions to remain on reopening. Despite this disruption, we remain focused on the strategic development of the business. The joint venture between Carlsberg UK and Marston’s Beer Company completed on 30 October 2020 and we received initial proceeds of £233 million which were used to reduce debt. The profit on disposal of Marston’s Beer Company into the joint venture is estimated to be around £280 million and the spot value of the contingent payment to be received in October 2021 is approximately £20 million. In December 2020 we exchanged contracts with SA Brain to operate its portfolio of 156 pubs in Wales, on a combination of leased and management contract arrangements. These pubs generated a pre-COVID outlet EBITDA of £14 million from which we will pay rent of £5.5 mil-

lion per annum with effect from April 2021, representing a 2.5x rent cover. This transaction does not compromise our stated financial strategy of reducing borrowings to below £1 billion by financial year 2024. A more detailed presentation of the transaction will be set out on completion in early February. As we outlined in our preliminary results in December, when restrictions are lifted we expect consumer demand to be strong and that our pub estate, which is predominately located in suburban locations, will be well positioned. The SA Brain transaction demonstrates our commitment to growing our pub business and our confidence in the medium-term outlook for the UK pub sector.

FINANCING AND LIQUIDITY During the quarter we have continued to focus on cash preservation with all non-essential spend avoided. Government support is being accessed through the job retention scheme, with 97% of our employees currently furloughed, and business rates relief. Recently announced grants will be applied for subject to compliance with State Aid rules. Despite the ongoing temporary disruption to trading, we have significant liquidity following the completion of the joint venture. Bank drawings net of cash at 2 January were £104 million, from a £280 million facility which extends to 2024, providing bank facility headroom of £176 million. In addition, within the securitisation we have generated sufficient cash in the period to make scheduled repayments of £18 million which fall due on 15 January. The securitisation also includes a £120 million liquidity facility of which £10 million is currently drawn. Our providers of finance have continued to demonstrate support by granting waivers and amendments to covenants when requested, and

we are confident of receiving their continued support in the future if it is needed. As previously reported, we estimate that our cash burn in full lockdown is £3-4 million per week, before scheduled securitised payments. As a consequence of our having significant liquidity in our financing arrangements, the absence of any near-term refinancing requirements, and in the expectation that the outlook for the second half-year is much more positive, we remain confident in our ability to navigate the current difficult environment. Ralph Findlay, Chief Executive of Marston's commented: “The pub sector has been closed for much of the last nine months and remains in a very difficult position. Regrettably there have been casualties across the sector and It is vital that the Government reviews urgently the opportunity to continue to support pubs as we reopen the economy in the coming weeks. Pubs are viable businesses which are part of the social fabric of Britain and which make a major contribution to the economy and the communities in which they serve. It is vital that they not only survive the short-term crisis but are supported in order to recover and flourish. Extending the business rates holiday and VAT cut for the rest of this year is a minimum requirement. Despite these challenges, Marston’s has a significantly strengthened balance sheet following the creation of the joint venture with Carlsberg and the financial headroom to weather the extended period of current trading restrictions. With the roll out of the vaccine programme now underway nationwide, we remain well positioned to rebuild trading momentum once restrictions are lifted, as well as to leverage potential market opportunities open to us. We have a clear strategy in place which leaves us confident for the future of our business over the medium term.”


A Vaxxing Question: Can Anybody in the Catering Sector be Forced to Take the Covid-19 Vaccine? 6

CLH Digital

Issue 39

The fantastic news was recently announced that a COVID-19 vaccine has been authorised. We answer the question on everybody’s lips: can anybody be forced to take the vaccine? David Sheppard, an employment lawyer from Capital Law, answers. Currently, nothing in the law give employers or governments the authority to force people to become vaccinated. In fact, the Public Health (Control of Disease) Act 1984 specifically states that members of the public should not be compelled to undergo any mandatory medical treatment, including vaccinations. In an employment context, even if an individual’s contract within the catering sector includes a clear medical examinations clause, freely given consent would still be required. Forcing employees to be vaccinated could give rise to numerous objections on the grounds of individual liberty and human rights, as Article 8 of the European Convention on Human Rights protects people from being interfered with physically or psychologically. There could also be criminal implications – as forcing anybody to receive a vaccine injection under duress could constitute an unlawful injury. Additionally, someone’s anti-vaccination position could amount to a protected philosophical belief under the Equality Act 2010. If an anti-vaxxer could establish that their belief was genuinely held, then they may find success at a tribunal. There are also several religious issues at stake when it comes to vaccinations, like the fact

that many vaccines use pig gelatine, which could cause problems for some faiths, and for vegans, all of whom are protected under the Equality Act. Employers may be tempted to take indirect measures to pressurise vaccination of their employees – such as refusing employees’ entry to certain parts of the workplace or front-line roles if they are not vaccinated, or issue disciplinary action if an employee refuses to be vaccinated. But any such measures should be considered very carefully before being implemented, as the employee may be able to issue a direct or indirect discrimination claim; and claim constructive unfair dismissal if they resign. In the catering sector, it could be argued that requiring an employee to be vaccinated, and disciplining them if they refuse, is reasonable due to the public facing nature of the work, ultimately justifying dismissal or other disciplinary action. But it’s not quite that simple. Any employer mandating a vaccine would still need to balance out the interference with an employee’s individual liberty and human rights against the degree to which vaccination reduces risk for residents. Essentially – does the vaccine reduce transmission, or does it simply suppress symptoms in a carrier only? It’s this information that would inform an employment tribunal as to the reasonableness and proportionality of mandated vaccines in a high-risk workplace, such as care homes. There is still a huge amount of uncertainty surrounding the COVID-19 vaccine, as we are truly in unchartered territory that an effective vaccine has been developed in the middle of a pandemic. Ultimately, the safest position for most employers and workplaces to hold is to allow personal choice, provide education and factual information (similar to the 1980s AIDs campaigns), and ensure that common sense prevails. They should also make sure that anti-vax viewpoints are respected, particularly if they are based on protected beliefs. One thing is sure: social distancing measures at within the catering sector are unlikely to disappear in 2021, until Covid transmission is kept for prolonged periods at very low levels following the vaccination programme. Therefore, in the short term, maintaining these measures should remain a priority.

Use Funding Boost To Save Hospitality Businesses and Jobs, Says UKHC UKHospitality Cymru has called for Welsh Government to use new Treasury support finance of £227m to provide emergency backing for the threatened hospitality businesses and jobs in Wales that need it most.

“They need this help desperately. While furlough has been vital, it has also meant larger hospitality employers have had to pay 20 per cent of wages for months of enforced closure. Reserves are gone, borrowing is high and the future is perilous.

UKHospitality Cymru Executive Director David Chapman said: “We live in dark days at the moment- a very dangerous time for the spread of COVID. Today’s Treasury announcement reflects that serious position but also recognises that our beleaguered businesses are once again forced to close for a precarious third lockdown period.

“Substantial investment now would yield major returns for the economy when conditions improve. “Let’s also keep our eyes on the future and build together a spring springboard for strategic recovery, for the hospitality industry’s survival, reopening, protection, growth and future prosperity in 2021and the years to come.

“Until now UKHC’s appeals for survival funding have been positively listened to by Welsh Government. Now we need to see the consequential payments in Wales allocated to our industry in full and, critically, getting to the key businesses and the supply chains they sustain.

“Put hospitality at the heart of Wales’ economic recovery. Make our industry one of the five new shining beacons of the Wales economy. Give us the status and the supportive investment that the industry needs to build.”

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Let Pubs Trade As Off Licences During Lockdown To Save Our Locals, Government Urged rules on the sale of takeaway alcohol as “it is not fair to stop this activity when supermarkets and offlicences can sell regardless”. Commenting, CAMRA’s National Chairman Nik Antona said: “It is absolutely unfair that whilst big supermarkets can continue to sell alcohol, our struggling local pubs in England can’t act as an off licence too.

Over six thousand pub-goers have flooded MPs’ inboxes to seek fair treatment for pubs and to protect cask beer during the third lockdown in England. CAMRA, the Campaign for Real Ale, has launched a bid to give struggling pubs some much needed money through the tills by allowing them to be able to sell beer and cider in sealed containers for people to take away and enjoy at home. The lockdown rules mean that whilst shops can continue to sell alcohol to take away, pubs can only do so via home delivery and not through a collection service as in previous lockdowns. The campaign was raised in the House of Commons during yesterday’s emergency debate on the new lockdown restrictions in England, with MP for Stroud Siobhan Baillie asking the Government to look at the

“This was a real lifeline for many pubs during previous lockdowns and is desperately needed again now, with landlords up and down the country struggling to make ends meet after months of closures, curfews and restrictions. Pubs are also the only place where people can get cask beer which is under threat due to months of forced pub closures, with some breweries stopping production. “The least the Government can do is take a sensible approach, think again and allow community pubs to sell takeaway products. No-one wants to see drinking in the streets during a lockdown – but allowing pubs to sell alcohol in sealed containers for people to take home – just like shops do – would be completely reasonable. “Without a change in these lockdown laws we risk seeing more locals going to the wall, traditional British cask ale under threat and people being forced into supermarkets instead of being allowed to support local businesses by buying beer from the pub to take home.”

Growth Reported In Fortified Wine Sales

Fortified wines enjoyed their best off-trade sales quarter for over 5 years.

Latest numbers from the WSTA’s Market Report show that over the 12 weeks to 3rd October 2020 around 8 million bottles of fortified wines like port and sherry were sold in shops and supermarkets, worth £56 million. Sales of these Christmas favourites grew by 9% in volume terms and increased 14% in value, leading to the WSTA to declare that the category is alive and well after years of decline, and is poised to have an even stronger festive season. A sherry aperitif or a glass of port with cheese are traditions enjoyed by the Brits dating back centuries, and a sales slump over recent years has been reversed as we look to traditional comforts during this most difficult of years. With this growth occurring in the late Summer and into the Autumn, and the festive season still to come, the WSTA is predicting a bumper year for fortified wines. Much of 2020 has been spent with onerous restrictions on the hospitality industry, and over the last 12 months, sales of fortified wines in pubs, bars and restaurants equated to around 429,000 bottles, worth £18 million. Whilst these on-trade numbers are 42% down in volume terms and 39% down in value terms on the previous 12 months, and include the traditionally strong festive trading period for 2019, the figures are in line with other categories that have seen sales drop by around 40% in on-trade venues. The WSTA has attributed this sales decline to the slow strangulation of the hospitality sector, with consumer confidence low and venues repeatedly forced to close as the Covid-19 pandemic continues. Despite struggling on-trade sales, fortified wines enjoyed overall growth, with the entire category

over the last 12 months equating to 40.4 million bottles worth £303 million. This compares with 39 million bottles worth £270 million in 2019, and is the best performance for ports and sherries for 5 years. Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “In such a difficult year, the news that we have been enjoying more ports and sherries at home recently to arrest slow stagnation in the category is welcome. It’s a boost – just in time for Christmas. “During lockdown, and into the summer months when there were still restrictions on hospitality businesses, consumers turned to trusted, traditional favourites and that’s exactly what we’ve seen in the sales data for fortified wines. “Fortified wines can often be overlooked, but they are incredibly versatile. They come in many forms and are used in a variety of cocktails, and can also be savoured on their own. The trend is positive for these Christmas classics, and it’s likely that the category will continue to benefit as we approach the most popular time for sherries and ports. Santa loves his sherry, and in 2020 many consumers will also be rekindling their festive love affairs with fortifieds!”

Issue 39

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UK Hospitality Needs A Bazooka-Like Recovery to Overcome Lockdown Blues 8

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Issue 39

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

The hospitality sector in the United Kingdom has been battered with the successive lockdowns and the stricter restriction imposed by the government in the tier system. The mutated strain of the virus has led to even tighter curbs in most of the authorities with international travel coming to a standstill, furthering the pain of the already ailing sector.

down their downsized operations in the forthcoming weeks with no receivables in place. The lockdown grants are not enough to even cover the costs of many businesses, Nicholls said, adding that the challenges amid the sector as the industry has already lost a sizable chunk of revenue in the golden quarter, that was the OctoberDecember quarter.

The recently declared nationwide lockdown for seven weeks is certainly going to affect the functioning of the hospitality sector as all the gatherings at pubs, bars, eateries, quick service restaurants (QSRs) and other dine-in facilities have been stopped completely. The Chancellor of the Exchequer, Rishi Sunak has announced lockdown grants in order to support the businesses in the leisure and hospitality industry and the jobs dependent on these sectors.

There has been an extended debate over a designated representative of the UK hospitality sector in the Parliament. With nearly 190,000 signatures received on the petition of creating a designated Minister for Hospitality in the UK for the current and successive governments, the Parliament has been scheduled to debate this issue on 11 January.

GRANTS NOT SUFFICIENT Kate Nicholls, chief executive of UK Hospitality, has termed the lockdown grants as “a sticking plaster” that can only be utilised for immediate difficulties. Stock markets too have portrayed a dejected tone towards the lockdown grants to the tune of £4.6 billion. Several experts have said that the one-off grants will only be advantageous for the shorter term, while the damaging fallout on the back of the third national lockdown will be felt for a quarter-long period. The lockdown grants that are set to be distributed according to the rateable values of the enterprises will not suffice the cashless and revenue less period for most businesses. Forget about the wages, a large section of the businesses in the hospitality sector are expected to shut

A DESIGNATED MINISTER?

It will be crucial to see the stance of government with regard to incorporating a separate Ministry for the hospitality sector as the industry accounts for nearly 5 per cent of the national gross domestic product (GDP), supporting more than 3 million jobs across the widespread jurisdiction of the country and contributing approximately £38 billion in taxation. The UK hospitality encompasses over 700 enterprises of various sizes, netting a revenue of nearly £130 billion.

THE RIDE OF RECOVERY The repercussion of the pandemic has gripped almost every industry barring a few when the cases began to erupt. But the hospitality sector has been hit hardest due to the restrictions, along with issues like unwillingness of people in commuting, dining-in and availing various other services offered. The hospitality sector, which is yet to witness a material breakthrough in the recovery, has been recurrently beaten down by the tighter curbs and now the national lockdown. An expeditious and large-scale vaccination drive can play a vital role in reviving the hospitality sector alongside a considerable decrease in the hospital admissions and daily rate of infections, effectively reducing the constraints of the NHS.

Publican of The Bell Inn, Ash, Awarded MBE in New Year’s Honours List Parish Councillors also volunteered their time to help Caroline in the deliveries around the community.

Caroline Halfhide, publican of The Bell Inn in Ash, has been awarded a MBE in The New Year Honours 2021 list for ‘Services to the Community’ in Martock, Somerset during the Covid-19 response.

Caroline said: “Whilst feeling totally humbled by the award, I am so proud that it was for doing my utmost to look after a community that I care about deeply and am so chuffed to be a part of. Many others within the hospitality industry took the same tact. Rather than dwelling on the fact that their businesses had been forced to close, they rolled up their sleeves and got ‘stuck in’ helping everyone they could within their local communities.”

In March 2020, during the first national lockdown, Caroline and her partner, Kerry Taylor, launched the ‘Store Cupboard Basics’ shop to help the Parish of Ash on a delivery or collection basis. The shop stocked bread, milk, eggs, cheese and bacon. The idea then evolved into a takeaway and delivery service for hot meals with Kerry in the kitchen and Caroline making the deliveries. Awareness of this soon spread and Caroline received the support from the local Co-op and Morrison’s supermarkets, who gave permission to buy unlimited numbers of restricted items. This meant Caroline could buy items for ‘Store Cupboard Basics’ in bulk. The efforts of Caroline and Kerry soon got recognised and they were registered as a Community Group. This meant that not only were they given access to unlimited shopping but they also received several donations of ‘life limited’ products that could be distributed within the community. In conjunction with the pub paying for stocks, additional financial support came from a Full Scale Ltd, who secured wholesale stocks for the cause. Further help came from Gillard’s Worldwide Warehousing and Distribution, who collected items from the wholesalers for us and delivered them free of charge. Housing over 70 products – ranging from bin bags to fresh veg, The Bell Inn had everything necessary to

At Easter, Caroline hatched a plan to deliver hot cross buns to every household in the Parish and an Easter Egg to every child under 16. Caroline and three Parish Councillors become Easter Bunnies and delivered the sweet treats among the community. The shopping list included 125 packs of hot cross buns, which were donated by Bakery Roy-Al in Martock for free, and 105 Easter eggs, which were supplied by Yeovil Morrison’s also free of charge. keep people supplied with every basic imaginable - all priced at the lowest price possible. This initiative was not about making money, it was about keeping people safe. By buying in bulk, and breaking products down into household sized packs, the pub had all the items in short supply at the shops, such as flour, pasta and toilet rolls. Further support was given by Ash Parish Council who printed order forms and distributed them to every household in the area. Three

Caroline continued: “As we enter another national lockdown, it seems incredible that it was almost twelve months ago that this nightmare of Covid-19 began. A nightmare that has affected every single person in the world. I would like to thank everyone who helped and supported me and my team. My involvement in the community is very important to me. Continuing to help where I can, and if required, I would do it all again in a heartbeat.”

Al Murray ‘The Pub Landlord’ Says #SupportPubsNow Comedian Al Murray, ‘The Pub Landlord’ has backed the campaign to #SupportPubsNOW with pubs and publicans facing a crisis due to loss of business and ongoing restrictions due to the Covid pandemic. Al Murray’s most famous character is The Pub Landlord and now he is calling for real help for real publicans! Al, The Pub Landlord, has become an ambassador for the Campaign for Pubs, the national grassroots campaign group representing pubs, publicans and pub-goers and is calling on all UK pub-lovers to sign the #SupportPubsNOW petition calling for an urgent package of support for all pubs to help them survive the winter. The #SavePubsNOW petition, started by Campaign Director Greg Mulholland now has over ten thousand signatures. Many publicans and pub families are facing real hardship through the loss of their livelihood caused by ongoing closures and restrictions and without some urgent changes to the approach and to levels of support, many pub families face having no Christmas at all. A worrying number are now facing the complete loss of their business and ongoing income, as well as the threat of bankruptcy and in some cases homelessness, especially where the family lives in the pub. Current levels of support are inadequate, with many pubs racking up more and more debt each week and

with the loss of normal December trade (and in many cases, the loss of all trade) this makes it very difficult for pubs to get through the difficult months of January and February. Without more support, many pubs are at risk of closing. The petition calls for an announce an urgent package of support including: 1.Closure grants increased to at least £1000 a week to actually cover costs, avoid business failure and prevent hardship. 2.A statutory rent code including the right to a rent review, to stop unreasonable rents that don’t reflect trading conditions 3.A business rates holiday in 2021/22. 4.VAT of 5% on all pub/hospitality sales, including on all drinks, to support ALL pubs, not just food-led pubs. 5.A tailored package of support, including business rates relief for small brewers & other suppliers, whose businesses are threatened by pubs being closed. Al Murray is calling on all who care about pubs – from either side of the bar – to sign the petition and also to join the Campaign for Pubs for just £25 a year. Al Murray, the Pub Landlord said: “The situation facing our nation’s pubs and publicans is serious and for all of us who care about our locals and the role they play in communities, then they need to show their support. So I call on all pub-lovers to sign and share the #SupportPubsNOW petition and to join the grassroots Campaign for Pubs. I’m pleased to be an Ambassador for the Campaign for Pubs, now all pub-lovers should do the same and help support our pubs!”


Write To Your MP Urges UKHospitality Ahead of Westminster Debate Issue 39

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UKHospitality is urging its members to write to their MP and call for “a package of targeted support measures” ahead of a Westminster Hall debate on support for the hospitality sector which takes place on Monday 11 January.

has rightly recognised the costs imposed on hospitality businesses by enforced closures and the need for additional support. It is also encouraging that the discretionary grants address the suffering in the supply chains upon which our sector is reliant.

The trade body has set up a pre-written letter template and members simply add their details to and send it via email. UKHospitality said: “With England going back into yet another lockdown further threatening the futures of businesses, and only a small addition of financial support, it is clear we urgently need a package of targeted support measures. Some 41% of sector businesses suggested that they would fail by mid-2021 and only one in five sector businesses have enough cash flow to survive beyond February. When the country emerges from the pandemic, hospitality businesses will be pivotal in restoring a sense of normality.

“However, while this announcement is most welcome, make no mistake that this is only a sticking plaster for immediate ills – it is not enough to even cover the costs of many businesses and certainly will not underpin longer-term business viability for our sector. To address the inevitable and existential challenges that hospitality faces, we need confirmation of extensions to the business rates holiday and of the 5% VAT rate.

“But we can only play this role if we are appropriately supported while restrictions are in place. On Monday, 11 January, there will be a Westminster Hall debate on support for the hospitality sector.” The trade body said as many MPs as possible must be urged to support the sector on measures including extending the reduced VAT rate, extending the business rates holiday, creating a hospitality and tourism recovery fund; and developing a roadmap out of the tier system.”

Earlier this week UKHospitality CEO Kate Nicholls said in response to the Chancellor’s announcement of further financial support for businesses: “This is obviously a very positive step to keep businesses afloat in the immediate term and, for that reason, must be welcomed. The Chancellor

“On its own, today’s support is not enough. Businesses need a longerterm economic plan and it would befit the crisis that we face if the Chancellor brought forward his Budget to make the announcements necessary to reassure businesses and allow them to plan their survival. Commercial certainty cannot come soon enough and only the Chancellor can deliver it.” The letter template can be assessed by clicking https://ukhospitality.eaction.org.uk/Supportforhospitality

Community Superstars Invited To The Table By Wadworth Independent brewer and pubco Wadworth is celebrating the efforts of local heroes who have gone that extra mile in 2020. Throughout January, 18 pubs across the south west of England will treat two people every week to a complimentary meal for two with a drink to be enjoyed when the pubs reopen. Speaking about the initiative, Nick Young, operations director for Wadworth’s managed pubs said, “So many wonderful people have supported their local communities throughout the Covid pandemic and we wanted to give something back to these

“community superstars” by inviting them to join our table and enjoy a meal for two. We want our pub communities to nominate their own heroes every week whether they choose a key worker or a local resident who has gone the extra mile; our pubs want to celebrate their kindness and give something back”. Every week locals will be able to nominate their “community superstars” on the pub’s own Facebook page and each week the pub’s manager will choose the winner. Full details of the Community Superstars initiative is available on the website: https://www.wadworth.co.uk/more/community-superstars-2021


Pub Governing Body Agrees Suspension of All Rent Review Negotiations 10

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Issue 39

Introduction by Sir Peter Luff, Chair of the PGB “The PGB in conjunction with the PGB of Scotland has agreed with the pub companies who follow the Tenanted and Leased codes of practice and self-regulation that all rent review negotiations will be suspended until further notice while pubs remain closed again during the coronavirus epidemic. “This pragmatic and sensible step is in addition to any agreements individual companies have put in place for their pubs and relieves all tenants of one possible worry during the coronavirus epidemic.

Further information and what this means in practical terms:

A PAUSE IN ONGOING AND UPCOMING RENTAL NEGOTIATIONS No requirement for BDMs to respond within 35 days, though best attempts to do so should be made, and accepting that the response can be made by an alternative representative of the pub company rather than only the BDM

VISITS FOR THE PURPOSES OF RENT ASSESSMENT BEING POSTPONED UNTIL PUBS RE-OPEN Any request submitted by a tenant for a rent review during the suspension period being paused until that period ends. Subsequent rent review periods being shortened by the length of the suspension period, i.e. three months.

Codes of Practice – relevant paragraphs that contain “This quick and flexible response to the current crisis brings real bene- defined periods fits to pubs and we hope it will be welcomed.” BUSINESS SUPPORT PUB GOVERNING BODY LTD

DETAILS OF ANNOUNCEMENT AND CONSEQUENCES FOR CODES OF PRACTICE Rent reviews and other timelines under the Codes of Practice (England, Wales and Scotland) Suspension of all defined periods within the three Codes whilst pubs are closed. For the purpose of consistency, the suspension will be from 6th January 2021 until further notice. This suspension period will be kept under review by the PGB.

Paragraph 26 E & W, 25 Scotland – “The tenant must make their request for assistance in writing to their BDM. Companies will respond within thirty-five calendar days, unless a further timescale is mutually agreed.”

RENT ASSESSMENT Paragraph 36 E & W 35 Scotland – “Companies will ensure that a responsible officer of the company or its agent involved in obtaining and/or evaluating the supporting material provided in preparing the rent assessment will have visited the premises in question within at least three months prior to the assessment being undertaken.”

The suspension will not cancel or undermine any rights that the tenant or lessee has as set out in the Codes; it is solely for the purpose of acknowledging the practical difficulties of maintaining the defined periods during a period when pubs are closed and many staff are furloughed.

Paragraph 39 E & W 38 Scotland – “Initial rent renewal proposals should be issued no less than six months before the review date.”

The Principles of the Codes, as set out in all three documents, remain valid and applicable.

Paragraph 40 E & W 39 Scotland – “Where the agreement does not include periodic rent reviews, then a tenant may at any time request

RENT REVIEW AND RENEWALS

a rent assessment following the conclusion of an agreed rental term.

PUB INDEPENDENT RENT REVIEW SCHEME (PIRRS) Paragraph 45 E & W 44 Scotland – “With regard to tied contracted-out tenancies, companies must advise the tenant no less than six months prior to the expiry of a contracted-out tenancy whether the tenant will be offered a new agreement.” Paragraph 46 E & W 45 Scotland – “An application to PIRRS to determine the rent for a contracted-out agreement for an existing tenant in the premises will only be permitted if the referral is made no more than six months and not less than three months prior to the expiry of the contracted out term”

DILAPIDATIONS Paragraph 73 E & W 72 Scotland – “If dilapidations are to be applied, companies will provide a breakdown of repairs or decorations to be carried out within two months of notice being served by or on the tenant or six months prior to the termination of the tenancy.” Paragraph 73 Scotland – “In this event, the company will afford the tenant ideally 12 months - but no less than 6 months - to put right the works, save for any repair that require immediate repair under health and safety legislation, needed to prevent damage to the building, void any insurance claim made by either party or are business critical.”

ASSIGNATION OF AGREEMENTS (if applicable) Paragraph 74 Scotland – “If the agreement contains the ability to assign to another party, companies will respond to a request to assign in writing within a maximum of 20 working days of receipt of the written request and will explain the contractual implications for disposal of the business.”

COMPLAINT RESOLUTION Paragraph 77 E & W 83 Scotland – “However, the written complaint must be formally concluded by the senior manager within thirty-five working days of receipt, unless another timeframe is mutually agreed.”

Hotels Offer to Become Vaccination Centres The implementation of the third lockdown means many hotels have once again had to close their doors – some are still open to accommodate key workers – amid concerns about their long-term viability.

The rolling out of vaccinations has thrown a ray of hope to the nation that there is, at last, hope that that nation can return to some sort of normality later this year. But that might come too little too late for some businesses, especially those in the hospitality sector which has been particularly hit hard by lockdown restrictions. Raphael Herzog, chair of the Bristol Hoteliers Association, said: “We know that the focus is on these vaccines, with the government trying to vaccinate as many people as possible by March. “But two million people per week is not enough to get us out of this crisis before June. “Why doesn’t the government use hotels to vaccinate people? We can be trained to do this, and it would help to significantly speed up the process, which is in the best interests of everyone. This will support local GPs as well as Ashton Gate, which will become one of seven vaccination ‘super centres’ across England from next week. “Hotels have invested a lot of money this year in introducing and implementing measures to make our premises as safe as possible, so we have the ideal venues for vaccination centres. We want to do what is best for the public and to get us out of this crisis as soon as possible.” He said that while he understood the need for another lockdown, given the rapid spread of the new variation of the virus, hospitality businesses are again being hit particularly hard.

“What is especially worrying is that, after six weeks, hotels won’t reopen for half-term again, so there will be no trade. And hotels and restaurants are once again likely to be among the last businesses allowed to open when restrictions are eased. “I don’t think many hotels are going to be able to re-open before mid-March at best, and even then there will be restrictions.”

The Government has made available new grants of up to £9,000 for hospitality businesses, but Mr Herzog said while any additional financial support is welcome, this is, in reality, little more than a token gesture. “Up to £9,000 is simply not enough when most hotels have many times more that amount in terms of costs every month – even when we are closed – with no income coming in. “The reduced rate of VAT only benefits us when we are able to trade, so under national lockdown conditions. or under Tier 3, this is of no benefit, either.” UK hospitality contributes more than £73bn to the UK economy each year, generates around £40bn in taxes and employs some 3.2 million people. In light of the latest lockdown, Mr Herzog reiterated his calls for a more sustainable round of grants, a reduced rate of VAT for hospitality through the whole of 2021, a business rates holiday for 2021/22 and extensive government promotion of the UK’s tourism and hospitality sector. He said he will also await with interest the outcome of a parliamentary debate on January 11 in response to a petition calling for the appointment of a dedicated Minister for Hospitality, which attracted more than 190,000 signatures. Mr Herzog said: “It is time for the hospitality sector to have a voice within the government because, at this time, no one is taking full ownership of the third biggest employer in the UK. “At present the responsibility for the hospitality sector is shared by Ministers in the Departments for Business, Energy & Industrial Strategy, and Digital, Culture, Media & Sport. “We are also seeking much more support from local MPs and Bristol’s Mayor, Marvin Rees, as much more could be done locally to support such a large industry in the Bristol area.”

LGA Statement On Lockdown Business Grant Funding Responding to the new lockdown grants for businesses announced by the Chancellor today, Cllr Richard Watts, Chair of the Local Government Association’s Resources Board, said:

national lockdown set add further pressures onto businesses, we are pleased that government has announced this new scheme.

“Councils continue to work tirelessly to support communities and businesses through this crisis. This includes distributing more than £11 billion to 880,000 small businesses through previous grant schemes last year.

“Councils stand ready to work again to get this new government funding out to businesses but need details on how the scheme will work and the funding to distribute as soon as possible. It is good that they will have discretionary funding also to ensure as many businesses in their area can benefit as possible. This amount will need to be kept under review to ensure it is sufficient to meet demand for support.”

“Emergency grants have been a vital lifeline to businesses struggling and worried about the future. With the


Yorkshire Campaigners are Recognised by CAMRA for Rescuing Their Local Issue 39

river in Sowerby Bridge, once included a brewery which had since been turned into accommodation for the local area. Crowd funding to save the local launched in 2017 and campaigners received critical social investment and support from Big Society Capital, More than a Pub fund, the Plunkett Foundation, Calderdale and the Key Fund. With their help, an offer was made on the pub the following year. In December 2019 the pub re-opened after an extensive refurbishment, which one of the judges described as 'a great community effort to literally save both a local and regional presentation'. Work to refurbish the pub is ongoing, with continual help and input from volunteers.

Campaigners who saved the Puzzle Hall Inn in Sowerby Bridge, West Yorkshire have been recognised with the Campaign for Real Ale’s prestigious Pub Saving Award for their efforts. The Puzzle Hall Community Pub Ltd, a not-for-profit Community Benefit Society, raised £172,860 from the local community to purchase and refurbish the Puzzle Hall Inn, which was fast falling into a derelict state. The pub, a 17th century building located between the canal and the

Sam Irvine from the Puzzle Hall Community Pub Limited said: “It is a real honour to be recognised in CAMRA’s Pub Saving Award. Obviously when we took on this project in 2017, we were in a very different situation to the one we face today with COVID restrictions. My hope is that we’ll be able to reopen the pub as soon as possible so that it can continue to serve as an intrinsic hub to the local community.” Runner-up for the award is the campaign to save the Air Hostess in Tollerton, South Nottinghamshire. After a successful application to become an Asset of Community Value (ACV) was made in 2017, the pub was able to continue trading under Everards of Leicester. Unfortunately, after a couple of years of dwindling trade, it was announced that the pub and its associated land were to be disposed with.

2.7 Million Have Already Given Up On Dry January Nearly 1-in-4 of those who attempted ‘Dry January’ this month have already given in to temptation, according to a snap poll by KAM Media. We’re only 5 days into the new year and around 2.7 million people have given up and consumed alcohol. “30% of UK adults intended to take part in ‘Dry January’ according to research we did in December. By January 1st that figure had dropped by 17%. Our most recent poll, conducted on 5th Jan shows that only 25% of those who actually attempted ‘Dry January’ are still going

strong. Given the new lockdown restrictions, it probably doesn’t come as a huge surprise to most!” comments Katy Moses, MD at KAM Media. Generation Z and young Millennials are keenest to take part in ‘Dry January’ with 48% of those under the age of 34 years attempting to take part. “2020 was such a tough year for many people that you may think

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In response, the community, supported by the Parish Council, began fundraising to purchase the pub. Over 400 residents purchased shares, and in March 2020 the pub was finally bought from Everards by the community. Volunteers project managed the renovation and the agreement of a lease with local award-winning tenants for them to trade the pub on an ongoing basis. Matt Garrard, Chair of Tollerton Flying Club who led the campaign to save the Air Hostess said: “We are delighted to be recognised in this way – 2020 has been a challenging year in many ways but the campaign to save the renovate the Air Hostess has been a highlight for the village. The way that everyone has come together is testament to the strength of our community even in these difficult times.” The announcement of the Pub Saving Award winner and runner up comes at a time when the nation’s pubs are all in need of greater support. The work of volunteers around the country has been crucial to helping pubs survive the Covid-19 pandemic and ongoing lockdowns and restrictions they face. Co-ordinator of the Pub Saving Award Paul Ainsworth said: “Congratulations to both the Puzzle Hall Community Pub Ltd and the Tollerton Flying Club, which are fantastic examples of what can be achieved when community groups come together to support their local.” Presentation events for the two community groups will take place in 2021 pending changes to the current restrictions. people would be less likely to give up alcohol but the number of UK adults attempting Dry January this year remained on a par with last year, but people are giving up much sooner.” comments Moses. 75% of those taking part in Dry January expected non-alcoholic versions of beer and wine to help them get through the month. According to KAM’s new Low and No research, consumer awareness of the availability of low and no alcohol variants has sky-rocketed in the last year. “Last year only two thirds of consumers had even heard of non-alcoholic beer, now that figure is 3-in-4. Awareness of non-alcoholic spirits and wine has also grown significantly. Sales have boomed in low and no categories this year, we expect them to play an increasingly important role both at home and in the on-trade” continues Moses.

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The Secret Chef- “Immeasurable Changes in the Fine Dining World” shifts (“16-18 hour days and 6-day weeks”), the stifling environment (“more like a psychological experiment than a place of work”), the brigade system ("more French Foreign Legion than haute cuisine”) and the prevalence of a “code of silence" that allows abusive behaviour to continue unchecked.

only King is aware of the chef ’s identity, with anonymity being the anchor of the column. The Secret Chef said: "I would like to provoke some thought on what the industry can be moving forward. There is cultural and structural baggage that needs to be addressed." They added that they hope to provide "a view to the past and a lens on the future. Some tough talk couched inside viable ideas for a better future”.

One of the biggest names in gastronomy is lifting the lid to reveal the truth about fine dining in response to the immeasurable changes in the restaurant world. The Secret Chef monthly column launched with The Curse of the Celebrity Chef on industry insider website Fine Dining Lovers, offering compelling commentary on how the digital age sowed “seeds of destruction” in the restaurant industry, and transformed it into a "carnival of narcissism” before "2020 brought the extinction event we needed”. “Here we have a household name that is willing to tell the truth about the world of restaurants and fine dining,” explains Ryan King, editor-inchief of Fine Dining Lovers. “They felt this was a time of reflection, a time to pause, to think and to heal, and we are honoured to be able to act as the conduit to drive it forwards.” After a number of late-night meetings, kept secret from everyone, the chef agreed to swap their knife for a pen. A deal was struck ensuring freedom of expression, so there is minimal editorial influence, just undiluted truth from the heart. The chef files copy via a secret channel, and

The second instalment of the column focuses on mental health, opening with the tragic suicide of Anthony Bourdain, and recalling Bob Carlos Clarke’s haunting black-and-white photographs of Marco Pierre White in White Heat, which portrayed him as "a gaunt, fatigued and highly-stressed chef at his artistic peak”. The column reminds us of the mental health issues that commonly arise as a result of working in restaurants, issues that have only been exacerbated since the lockdowns began. What does this mean for an already dysfunctional industry? Unite The Union, the UK’s largest union body, reported that nearly two-thirds (65%) of respondents reported an increase in mental healthrelated issues and in the U.S, a new study has emerged claiming that as many as 68% of hospitality and retail staff reported poor mental health in 2020, amid an extremely testing year for the embattled industries. The numbers come from SuperFriend, which published its report detailing the impact of the COVID-19 pandemic on the hospitality and retail industries. The Secret Chef examines the effects upon mental health of extreme

We must take comfort in the fact that the events of 2020 have allowed an openness and willingness to change opinions and views on mental health as a whole. “The pandemic has focused the nation’s attention on mental health and the inequities baked into our service delivery system,” says Mental Health America’s President and CEO Paul Gionfriddo. “If implemented, the principles and strategies imbedded in this visioning document will address those inequities and ensure that no person – of any racial, ethnic, or cultural group – with a mental health condition is ever again treated as a second-class citizen, as a danger to themselves or others, or as someone whose unavoidable health condition is somehow their own fault” he adds. The Secret Chef column will continue to address issues with such honesty and transparency, in the hope that the chef community can reflect and emerge from the pandemic with a focus on building a fairer, healthier and more compassionate kitchen culture. “It is an incredible opportunity for us to offer our audience this rare chance to hear the truth from within the industry,” says King. “The reader is given a seat at the table, to hear those raw conversations that are conducted in private, when everyone has gone home from the restaurant, the kitchen is empty, and chefs speak without fear of judgment. This is the inside perspective from the top level of the kitchen.” The Secret Chef column can be viewed on Fine Dining Lovers or directly at www.finedininglovers.com/tag/secret-chef and is updated every month or so.

Trends for Bars And Pubs - Five Things To Watch In 2021 Beer Piper’s Jeff Singer takes a look at how 2021 will look for landlords and bar owners

For the UK’s hospitality industry, 2020 was arguably the most challenging year for many a decade. As we ease cautiously into 2021, the sector is turning its sights to the trends and changes that will impact on business as the world slowly emerges from the COVID19 pandemic. It is an unfortunate reality of COVID19 that many independent pubs, bars and restaurants have struggled in 2020, with a large percentage of them being forced to shut their doors permanently. For the surviving businesses, hospitality owners will no doubt be re-examining business procedures and services to ensure they are working as smartly and safely as possible.

year” says Jeff. “We expect that there will be an increased focus on hygiene throughout bars and pubs, from front of house, behind the bar to the back room and cellar. We also expect many managers and owners to strive for the strictest hygiene levels so as to achieve the highest standard from awarding bodies. This is something that is demonstrable to customers, so it’s a good way to build and maintain confidence with punters as well as staff members.

“Additionally, installing a high tech, automated beer line cleaning system instead of cleaning lines manually will save you a lot of money, a lot of time - and staff hours - and, more importantly for cost saving, can help to substantially reduce beer waste.

“Independent and smaller craft brewers pour huge amounts of passion into their creations, so ensuring that beer lines are maintained and cleaned will guarantee a great pint for punters, time after time.”

CONTINUED FOCUS ON SUSTAINABILITY AND ECO PRACTICES

“Over recent years, we have seen an increased focus on conscious brands as consumers seek out “One of the most distinctive features of Beer sustainable and eco friendly firms to buy into. Piper’s market-leading wet wash beer line cleaning Younger consumers actively look for authentic, pro“Regular cleaning schedules and higher levels of systems is the Dispense Line Beer function, which gressive brands with stories and ones which ensure staff training are two things that managers and landgives landlords and bar managers the option of saving their environmental impact is as low as possible. lords can do immediately to ensure standards are much of the valuable beer that – until now – simply “This shift in focus has led landlords and bar manmet. When it comes to beer lines, ensuring that these gets poured down the drain when doing manual line agers onto the same path - with many of them are cleaned on a regular basis is always the best cleans. actively looking for demonstrable ways to lower their approach. “The actual savings to be made will naturally impact on the environment, whilst also catering for “Unclean or poorly maintained beer lines can lead depend on the number of lines and the length of the consumers who are vegan, vegetarian, flexitarian, teeto low quality pints as well as a drop in customer beer line from cellar to bar. However, if you calculate total or gluten free. confidence - something that nobody wants or needs how much beer you currently pull-off and throw at this critical time for the industry. Luckily, our sys- away when cleaning your beer lines via the traditional “SIBA’s report also found that there has been a sigtems ensure that lines can be cleaned to the highest manual method, Beer Piper systems save landlords nificant increase in the volume of no, low and gluten standards with minimal effort from staff. They can free beers that their members have been producing, and bar managers up to 75% of beer by selling it even be controlled and schedules maintained using an rather than throwing it down the drain.” and they expect this trend to grow exponentially easy to use app. over the coming years.

“We expect that there will be an increased focus on ensuring that the correct cleaning products are used for all areas - front of house - including tables, floors, visible surfaces, light switches and door handles, behind the bar which includes glassware, fridges, As a partner to the UK’s On Trade, Beer Piper rode and all nozzles, connectors and sparklers, and the celout the Corona-Coaster in 2020 by ensuring that its lar which includes your beer lines, coolers and other equipment. clients and customers were maintaining their beer lines, even throughout the lockdown and tiered clo“Additionally, we also expect hand sanitisers to be sures. part of the furniture after becoming such a funda“It’s been a tough year” says Commercial Manager, Jeff Singer. “But it’s imperative that, as an industry, we stick together and look forward with an increased sense of resilience.

something else to consider. Making sure all equipment is maintained by professionals is also something that will save you money in the long term.

mental part of life in 2020.”

SAVING MONEY WITHOUT CUTTING CORNERS

PREMIUMISATION OF DRINKS - THE PERFECT SERVE, EVERY TIME

“Bar managers and landlords will undoubtedly be seeking out eco friendly cleaning products, as well as “Premiumisation within the Beers, Wines and Spirits products that boast recycled and recyclable packagsector has continued in 2020, even with the majority ing. They will also be searching for ways to reduce of purchases coming via the off trade” says Jeff. waste. “Recent figures from Nielsen Scantrack and the “We expect that a more holistic approach to susCGA found that beer was the major winner of the tainability and eco practices will become the norm. first 2020 lockdown period, with value sales up “As well as helping to reduce beer waste, Beer £737m compared to the same period in 2019 to a Piper systems always use powerful yet environmentotal of £2.2bn in the 17 week period. Premium tally-friendly Chemisphere products, as well as utilisbeers grew faster than standard beer - up £452m, ing technology to help users stay efficient.” compared to £164m.

“With more people drinking at home because of the on trade closures, we have seen a general shift to Jeff continues: “With the industry taking an absolute more premium choices. Additionally, a recent report “Restrictions will still be in place for much of the battering as a result of the pandemic, the outlets that by SIBA has found that value growth in craft beer is on-trade as we shift into 2021, so - for the surviving have survived 2020 will be looking at ways to work increasing due to consumers viewing it as a premium businesses - we need to focus on the positive and smarter and save money - but without cutting any product. And, although smaller craft brewers are look at how we move forwards into the new chapter. corners or lowering any standards in quality. under pressure from the bigger national and interna“Here are five things we expect to see in 2021 that tional brewers jumping on the craft bandwagon, they “This can be a tough ask, of course, but there are will affect the hospitality industry.” some ways that landlords can save money behind the are also seeking more direct access to market by acquiring and opening tap rooms and bars if they can. scenes without losing staff members, closing the INCREASED FOCUS ON HYGIENE doors at quieter times or sourcing lower quality “With this shift comes an increased spotlight on “Customer confidence will be number one on the products. serve quality, so ensuring that all equipment behind agenda for all hospitality owners and managers. Although many Brits will be keen to throw caution “Looking to the cellar can help. Adding insulation to the bar is well maintained and spotlessly clean is a to the wind and enjoy the social aspects when outequipment, doors and cellar hatches can help to save good start to pulling the perfect pint every time lets can reopen fully, many others will understandably money in the long run, and ensuring refrigeration especially when customers are becoming more and be feeling very cautious after such a tumultuous equipment is working as efficiently as possible is also more discerning when it comes to premium drinks.

EVENTS UP THEIR GAME “One positive trend to look forward to is the rise of real life events,” continues Jeff. “When pubs and bars are allowed to reopen properly, we expect to see an increase in events such as quiz nights, food evenings, talks, tastings, community events and midweek deals. We also expect that many venues will seek out local partnerships and collaborations to spark consumer interest and attract footfall. “Creative events such as these will hopefully help to revitalise the industry and reunite people with their friends again, after a tough year. Although platforms such as Zoom and Teams have been incredible for maintaining social conversations, there’s nothing quite like a beer and a laugh with friends in real life!”


How The Pandemic Has Set The Precedent For Cleanliness 14 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct392020

By Deborah Heather, Director of Quality in Tourism (www.qualityintourism.com) but the problem with self-certification is that there is zero accountability. While many of the operators have and continue to deliver exceptional standards for their guests, self-certification allows outliers to tarnish the entire reputation of the scheme. Think unethical operators who just tick to pass, those who genuinely believe they are doing the right thing, but simply don’t know the difference, and those with good intentions, but whose standards simply begin to slip. Every time a sub-standard operator continues within the scheme, it simply downgrades the reputation of that scheme until frankly, it is worthless.

Your eyes may well have watered at Airbnb’s $100 billion valuation after making its US stock market debut last month, but concerns have been raised by a top QC that the company’s small print avoids any responsibility for the safety – and even the legal compliance – of the accommodation it offers, stating that “consumers are at risk in using Airbnb”. The lawyer isn’t alone; senior industry figures have joined him in urging the government to take note, claiming that Airbnb are putting their guests at risk and calling for consumers to be given the protection they deserve, warning that the UK’s tourism reputation is in danger while ever such huge ‘black holes’ in safety are allowed.

MORE ROBUSTNESS NEEDED

With the sector already on its knees, this has flagged up the importance for the hospitality sector in taking responsibility and extending guests’ safety to include Covid-19 secure operating, as the industry reopens its doors in 2021. This isn’t just for fairness to guests but also to level the playing-field for businesses.

RE-SETTING THE BENCHMARK The pandemic has redefined what was the so-called status quo on cleanliness and when we finally emerge from the darkness of the past year, new standards must be set to meet guests’ higher expectations. ‘Trust’ formed through online reviews will no longer be the benchmark. For the first time, guests (and many of the bottom-end operators) are perceiving the reality of true cleanliness; they are considering the implications of unseen pathogens and viruses, and wondering for the first time whether the places that they visit are actually clean or not. 2021 represents our single shot to establish the post-pandemic reputation of the industry, as one that really and truly puts guest safety first, rather than the one where you can ‘never be sure’ because of a select few operators.

While operators usually take pride in their cleanliness and will have robust cleaning protocols regardless of their guests’ understanding, what about the unscrupulous operators which cut corners, yet achieve the same ‘five star’ feedback as one that goes the extra mile, simply because customers on the whole only consider domestic cleaning?

OUTDATED SELF-CERTIFICATION At the start of the pandemic, operators and their guests needed a sign that booking was still safe. This gave rise to a number of certification schemes for operators, most famously the ‘Good to Go’ scheme from VisitBritain. The focus of these schemes was to establish a set of agreed guidelines and standards, and to permit operators to self-certify that they would meet these standards. Operators signed up in their droves,

An investigation released by consumer watchdog Which? conducted swab tests to determine the cleanliness of a number of hotel rooms with ‘enhanced’ cleaning practices. They found that remote controls, door handles, plug sockets, kettles & coffee mugs had not been thoroughly cleaned in between guest stays. In the bathroom, the taps, soap dispenser, toilet brush and flush also glowed red. What is not clear is whether the hotels in question sought to deliberately mislead guests, or whether it was simply good intentions, badly executed, but the outcome is the same. Which? state that self-certification is simply not good enough, and the whole Good to Go scheme has lost credibility. The industry deserves better. We deserve relevant, enforceable, and accountable schemes, involving comprehensive 3rd party professional checks which hold all operators to the same standards, and which don’t allow the ‘well-intentioned’ or deliberately misleading to slip through the net. Only by maximising standards and holding all operators to account will we ensure that the reputation of the sector remains intact. I’d like to see the UK become a trailblazer in tourism standards, showing the rest of the world how post-pandemic standards are done.

Takeaway Alcohol Sales Ban “Strips Away Revenue Stream”

The ban on takeaway alcohol sales until mid-February, one of a raft of new measures outlined in the government’s latest lockdown has been criticised by industry observers who say that the ruling gives supermarkets and off-licences an unfair advantage at the expense of the on trade. Up until today when the lockdown is now implemented, restaurants and pubs had been able to sell beer, wine and cocktails for customers to drink off site. Even in Tier 3 restrictions, where hospitality was limited to a takeaway-only offering, many companies were able to keep trade ticking over by selling alcohol. According to government guidelines, off-licences are once again deemed to be essential retail and will be permitted to remain open along with supermarkets and other food shops. Non-essential retail, such as clothing and homeware stores, must close, but are allowed to operate click-and-collect and delivery services. The news has been met with fury by many members of the hospitality sector, who believe they, once again have been unfairly targeted. Emma McClarkin, chief executive of the British Beer & Pub Association, said: “A third lockdown is yet another blow to our sector. Particularly after it has faced an abysmally quiet Christmas and New Year’s, which saw many pubs remain closed over what is meant to be their busiest time of the year. “The announcement today adds to the woes of pubs as it shows they are a long way from reopening properly. The road to recovery for the pub sector just got longer. “Given the circumstances, a wave of business failures is imminent unless a greater package of financial sup-

port from the Government is given to secure pubs and the brewers that supply them. “That means grants in line with those in the first lockdown and support beyond April when the business rates holiday, lower VAT rates and furlough scheme all end.”Chief executive of the Society of Independent Brewers (SIBA), James Calder, also expressed frustration. “This is simply the next blow after months of struggle for England’s community pubs and small breweries,” he said. “For the first time in lockdown the government intends to ban takeaway alcohol sales which have been a lifeline to these small businesses. Sales through takeaway, click and collect and drive through have enabled many to just about survive up to now. This reversal in policy directly discriminates against small businesses while allowing supermarkets to continue to sell beer from global breweries.” UKHospitality Chief Executive, Kate Nicholls, has welcomed the Chancellor’s announcement. “The Chancellor has rightly recognised the costs imposed on hospitality businesses by enforced closures and the need for additional support. It is also encouraging that the discretionary grants address the suffering in the supply chains upon which our sector is reliant,” she said. However Nicholls stressed more needed to be done to ensure hospitality had a long term future. “Make no mistake that this is only a sticking plaster for immediate ills – it is not enough to even cover the costs of many businesses and certainly will not underpin longer-term business viability for our sector,” she said. “To address the inevitable and existential challenges that hospitality faces, we need confirmation of extensions to the business rates holiday and of the 5% VAT rate.”

FEA Calls On Government For Direct Financial Support For Foodservice Equipment Suppliers Just before Christmas FEA wrote an open letter to the Prime Minister calling for extra help for the foodservice supply chain. The letter cites the implementation of increasing Covid-19 measures is “adding significantly to the pressure on the foodservice equipment supply chain, because hospitality operator outlets have been forced to close.” The letter, which was signed by FEA chief executive Keith Warren, calls for targeted, immediate and continued support for the foodservice equipment sector. It points out that FEA members are wholly dependent on the operator sector for their business and that any recovery is unlikely to be evident until Q3 2021. For businesses wholly or significantly dependent on hospitality operators, FEA calls for direct financial support to cover the following costs until 30th September 2021. • Business Rates – to be cancelled through Council subsidy.

• Rents – contracted rental costs to be covered by Government grants. • VAT – deferral to ease business cash flow. • Furlough Scheme – extension to prevent the loss of experience, knowledge and skilled jobs. “Announcement of such support will give security to foodservice equipment supply companies, and will ensure business viability and long term sustainability,” says Warren. “In return for this investment our sector will be able to ensure that it is well positioned to be able to respond to the needs of the operator sector when the recovery inevitably commences, hopefully in Q3/Q4 2021.” The Foodservice Equipment Association (FEA)is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes.


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6.5 million People Plan to do Dry January 2021, Up From 3.9 Million in 2020 Issue 39

“Dry January isn’t about stopping drinking forever, but it is about more than January. It’s about learning that you don’t need alcohol so that for the rest of the year you’ve got a real choice. It’s about making 2021 the best it can be, and we deserve that now more than ever. “It’s all too easy to bury our heads in the sand when it comes to our drinking. Our new research shows that one in three (30%) of those drinking at increasing- or high-risk levels believe they don’t need to do Dry January because they drink ‘healthily’ – even though the number of units they drink is putting their health at risk. That means millions of people are putting their health at risk, but either don’t realise or don’t want to believe it. The new year is a great opportunity for us all to reassess our drinking.

One in five (20%) people who drink alcohol are planning to take on Dry January this year, or 1 in 8 (12.4%) of all UK adults. This January an estimated 6.5 million will be going alcohol-free – up from an estimated 3.9 million last year. New research from Alcohol Change UK, the charity behind Dry January, suggests that more people than ever are planning a Dry January to reset their relationship with alcohol after a year when many have found themselves drinking more heavily. Research has consistently shown that many people are drinking more heavily since the COVID-19 pandemic and associated restrictions began earlier this year. This new research finds that close to one in three (29%) people who drink alcohol say that they have drunk more in 2020 than in 2019. One in five (22%) have felt concerned about the amount they have been drinking since COVID-19 restrictions began in March this year. A similar proportion have found themselves drinking earlier in the day (26%), drinking more often (31%), and drinking ‘to try and cope’ (23%). Not all of our experiences of the pandemic have been equal, and some groups are more likely to be drinking more in 2020 than others: people from BAME backgrounds are more likely to have been drinking more than white people, young people (18-34) more likely than older people, and those with children under 18 more likely than those with adult or no children. One in three (31%) increasing and high-risk drinkers – those drinking more than the 14 units a week maximum recommended by the UK’s chief medical officers – are planning to take on a Dry January, compared to one in seven (15%) low risk drinkers, confirming existing research which shows that the challenge is most popular among those who stand to benefit the most. A quarter (27%) of people who drink alcohol would like to cut down in 2021. Evidence shows that Dry January is an effective and lasting way to cut down; research by the University of Sussex published in 20204 found that 70% of those taking on a Dry January are still drinking less six months later - but interestingly this only applied to those who did the campaign with support from Alcohol Change UK, via their free Try Dry app or coaching emails. Dr Richard Piper, Chief Executive of Alcohol Change UK, said: “2020 has been a year like no other. Many of us have spent the year stressed, scared and tired – it’s no wonder that many of us don’t feel much like ourselves. When things get tough, we can find ourselves slipping into drinking habits we wish we could break – but Dry January can help. It’s our chance for a reset. 31 days to try something new, and to see some amazing benefits like brighter skin, a fuller wallet, a calmer mind and a better night’s sleep.

“If you’re doing Dry January, please do it with support. Alcohol Change UK offers brilliant free resources to help you make the most of your 31 days dry. By downloading our app or signing up for coaching emails, you double your chance of having a totally alcohol-free month and getting the amazing, lasting benefits Dry January can bring. “Dry January is not about giving something up. It’s about getting something back. Get your fun back. Get your calm back. Get your energy back. Get your you back.” He added, “There’s great news for people who want to support their local pubs and other hospitality venues after a tough year: more and more pubs and bars are improving their alcohol-free offering, so where restrictions allow you could head down and see what’s available at your local.” Alcohol Change UK offers a free app, Try Dry, which allows people to track their units, calories and money saved through Dry January, and to set custom goals for managing their drinking year-round. The charity also offers daily support emails throughout the month. Those who take on Dry January with this support are twice as likely to have a completely alcohol-free month compared to those taking on Dry January alone, and have significantly improved wellbeing and healthier drinking six months later.5 In January 2020 almost 100,000 people used the app, with tens of thousands continuing to use the app throughout the year. For the first six months of the pandemic Hugh, aged 60 from Northampton, was struggling with his drinking. He discovered the Try Dry app by chance and has used it to help him get back on track. He’s now thinking about taking on Dry January in 2021:

CLH Digital

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self-discipline, that I can do things I thought were impossible several months ago. I can go to the ‘19th hole’ after a tough round of golf and NOT have a beer. “Long-term I hope to get to the point where drinking sensibly is second nature. I hope never to return to what was happening in lockdown – unplanned, unmetered, unthinking drinking.” Amanda, aged 46 from Worthing, took on her second Dry January in 2020, and she credits it with helping her to manage her drinking throughout lockdown: “In 2019 I did Dry January for the first time. I managed to keep my drinking on track for half the year on and off, but by Christmas I was ‘enjoying’ myself way too much. I had started cracking open the wine at 4pm while I was cooking and on Christmas day I noticed I was the person drinking faster than anyone else (again…) “I knew it was time to stop. All the signs were there – poor sleep, feeling bloated, exhaustion, guilt, headaches, the feeling one glass was never enough, sweats, and hormonal imbalance. On 1 January I committed to Dry January, not even realising the spectre of COVID-19 was looming just around the corner. “I knew what to expect. I tried not to focus on what I was missing, but to wait for the benefits to arrive. It was up and down: after a very hard first few days of headaches, poor sleep and more I felt great on day 7, swiftly followed by a slump on day 10. But on day 16 I had surge of energy and positivity. The good stuff had arrived! “Was I tempted to drink? YES! Did I crave wine on occasion? YES! But second time round, it was easier to ride the waves and find alternatives. And with some strategies firmly in place I decided to continue beyond January. “Then COVID-19 hit! Suddenly I was required to be a working mother, good wife, and teacher to my children. Mentally it was tough. The pressure of being together all the time, the sense of entrapment in our own home, seeing our kids develop very real anxieties about germs… “Having my drinking under control during COVID-19 saved me. It enabled me to dig deep, be resourceful, approach this new lifestyle with energy and determination, be amazed at my children’s imagination and flexibility. I often reflected what it could have been like drinking daily during lockdown - being hungover, lethargic, and bad tempered. I have so often thanked myself for making this change.

“Before lockdown I would probably have described my drinking as ‘moderate’ – but I drank most days. During lockdown this increased to heavy drinking every day – two pints of strong real ale and a whole bottle of 14% red wine every day. “I would promise myself I was not going to have a drink that night but would somehow end up drinking. Afterwards I really hated myself and felt like I’d been weak – but it was easy to explain away: lockdown and work stress, worry about the future of my children. I always told myself I could cut down tomorrow. “I randomly came across the Try Dry app in mid-September and it has really helped me cut down. It tracks the money I have saved AND the calories not consumed. It also rewards different types of goals which you can set yourself, including Dry January. Before the app, I can’t remember the last time I didn’t have a drink for three days in a row! “I have learnt about myself during this process. I have learnt that I do have

“The outcomes have been pretty mind blowing because I have stopped drinking and added other activities to my life. I’ve lost weight; my friends tell me I literally shine with health! I look younger. I sleep better. I’m clear headed even when I haven’t slept well. I no longer crave alcohol or wake up feeling guilty about the night before. My memory has improved. My muscle tone has improved 1000-fold, including (ahem) pelvic floor strength! I have tonnes of energy and motivation. “I feel more ‘me’. “Occasionally the thought of wine wiggles into my mind, but it’s more a flight of fancy than a real need. Will I drink again? I really don’t know. I can only quote from my diary on day 157: ‘Not drinking has been the most positive and effective action I have ever taken for myself.’ “And if I do fall off the wagon over Christmas (and there is a small chance that I will) I’ll be back for more Dry January in 2021.”

Scottish Hospitality Had 'Worst December in Living Memory' The Scottish Hospitality Group (SHG), which represents Scotland’s hospitality industry have said takings in December were the worst “in living memory” and the start to 2021 has been the “worst start to the year ever”. Figures from the group have revealed that hospitality businesses achieved just 20% of sales in December compared to an average year leading to a median loss of £12,000 per week, per premises. December is traditionally the busiest time of the year for restaurants, bars and pubs however, continued restrictions due to the Covid pandemic prior to Christmas forced many businesses to remain closed. On average, SHG claim businesses spent nearly £6,000 per week on fixed costs such as rents and in furlough scheme contributions. Stephen Montgomery, spokesperson for the group, complained elected politicians have spent the new year “squabbling” rather than ensuring much-needed financial support is provided. He said: “Without Christmas, when we earn around 30% of our entire annual income, most hospitality businesses just aren’t viable. We’ve had the worst

December’s trading in living memory and we’re facing the worst start to a year ever. "Instead of helping, our political leaders are squabbling with each other. It’s like arguing about who throws the lifebelt when someone’s already under water. “The continued furlough scheme is welcome but it’s there to protect jobs rather than businesses, and we still have to pay all sorts of fixed costs. "Even those businesses that survive will seriously struggle to recover this year. Not only is the support completely inadequate, in many cases what little is available hasn’t appeared months after it was promised. Scotland’s first Minister Nicola Sturgeon acknowledged the pressure on the sector, saying: "December was a horrendous month for hospitality, much of last year has been horrendous for hospitality, I think that is probably true of many other sectors and the population at large but hospitality has absolutely been at the sharp end. "I always want to see things happen more quickly and I want to see the substantial amounts of money that we are rightly making available to businesses get to those businesses as soon as possible."


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CLH Digital

Issue 39

How To Raise Money Against Your Business Premises By Gary Hemming CeMAP CeFA CeRGI CSP - Commercial Lending Director ay ABC Finance (www.abcfinance.co.uk) be able to borrow up to 65% of the value of the business. A good starting point is to speak to your business bank to see what they have to offer. You can also talk to a commercial mortgage broker who will be able to offer you a comparison, some brokers do charge fees so it’s worth asking about this upfront to reduce costs. When searching for an appropriate lender you can look at both High Street banks and also challenger banks. High Street banks tend to offer the lowest interest rates but may not offer as large a loan as a challenger bank may therefore this needs to be taken into consideration.

In the wake of recent events, raising finance has again become a critical issue. In this guide, we will break down how your business premises can be used to raise finance, the benefits of doing so and the key considerations of doing so. What funding can I use to raise money against my business premises? When looking to raise funding against your business premises, a commercial mortgage or secured business loan is usually the most suitable option. A commercial mortgage is simply a mortgage secured against commercial property, in this instance, your business premises. The term commercial can cover anything from retail shops and industrial units to hotels and agricultural farmland. In the current climate, catering and hospitality businesses are likely to

The interest rate and maximum loan offered will depend on the type of property, whether you’ve been able to operate through the pandemic, the financial strength of the business and several other factors. Interest rates vary from around 2.5% - 4% with the High Street and from 3.5% 7.5% from challenger banks. Commercial mortgages usually take 8 -12 weeks to complete therefore if funds are needed quickly, a secured business loan may be the answer. Secured business loans, is a business loan which is usually secured against your business premises, or sometimes your home. As this type of loan is secured on property and less risk for the lender, you may be more likely to be approved than you would for an unsecured business loan. What are the advantages and disadvantages of securing borrowing against my business premises? There are 2 main advantages of using your business premises as security. Firstly, it means you may be able to borrow more and over a longer period than you would with an unsecured loan. Also, as the lender has a property as security for the loan, they will be more flexible when looking at adverse credit and other problems.

The main disadvantage is that secured lending tends to take longer to complete than unsecured loans, meaning they may not be suitable for urgent requirements. How has the pandemic affected lending in the catering and hospitality sectors? When lending money, lenders always look at the borrower’s ability to repay the loan. Even if the loan is secured on property, they use their own affordability model to calculate how much somebody can borrow, regardless of the amount of equity in the property. Due to the Covid-19 pandemic lenders are expressing caution when assessing new applications. As part of the application process, they may ask for details such as financial information for the past 12 months, a Covid impact form which details how Covid-19 has impacted your business and projections for the next 12 months. If you think you may struggle to complete some of these documents, a good commercial mortgage broker may be able to help. Many brokers charge fees for their service, while others don’t. Where possible, a reputable fee-free broker is usually the best option. Some brokers charge upfront non-refundable fees, I would always recommend paying these out, even if they produce an agreement in principle. What are the key considerations before I move forward? If refinancing an existing debt you should take into account any fees involved and ensure it works out cheaper overall. You should only consider raising finance for your business if you are confident it will help the business long term and you can afford to meet the repayments. It is worth discussing the proposal with your accountant before borrowing money. Of course, during these difficult times, there may be a necessity in the short-term.

Company Voluntary Arrangements Rise By 375% With Hospitality Most Affected Company Voluntary Arrangements in consumer facing sectors, which have been keenly exposed to the economic uncertainty caused by COVID-19, have increased by 375% year-on-year, new analysis from PwC finds. Billions of pounds in Government support and a ban on winding up petitions contributed to a total decrease in CVAs across all industries between January and November 2019, when 339 CVAs were launched compared to 238 CVAs between January and November 2020. However, 25 “large” CVAs were launched by companies with turnover above £25m between January and November 2020 compared to 13 between January to November in 2019. Of the 25 large CVAs to November 2020, 19 were launched by retail consumer hospitality and leisure (RCHL) firms from June onwards, reflecting the business climate facing these sectors at the time. In comparison four CVAs were agreed across the same period in 2019 – nearly a five-fold increase. Additionally, since the start of November, proposals for six more RCHL CVAs have been made public. PwC analysed 17 of the 19 large RCHL CVAs launched between June and the start of November 2020*. These CVAs affected 2,992 business sites** with the Greater London region being most impacted (776 premises). The Top 5 city locations for large RCHL CVAs were: London 19.9% (595 sites); Birmingham 2.9% (86); Edinburgh 2.0% (59); Manchester 2.0% (59): Newcastle 1.7%. (50), The sector most affected with 1,939 sites was hospitality (casual dining and hotel***), equal to 64.8% of analysed sites, followed by fashion

retailers with 927 sites (31%) and leisure operators, 126 sites (4.2%). Hospitality was also the category with the largest proportion of sites (338, or 17.4%) where outlets closed due to CVAs. David Baxendale, restructuring partner and CVA supervisor at PwC, said: “COVID-19’s impact on businesses has resulted in a large number of companies using a CVA as an effective means of survival through measures including injecting new money from lenders or shareholders, rent reductions and reducing property portfolios. “The overarching objective is to give companies the best chance of continuing as a going concern in light of the immediate challenges presented by COVID. Some of these CVAs delivered a full restructuring with various stakeholders shouldering the burden and new funds being injected, alongside others which focused on landlords in isolation. “The impact on landlords has varied from a minority where they are relatively untouched through to those where arrears and future obligations are fully ‘compromised’. In almost a third of cases**** landlords have agreed to a shift to turnover rents, supporting businesses during periods of enforced closure or decreased footfall.” The vast majority of sites in the 17 CVAs analysed (79.7%) agreed changes to their lease terms. For the sites where changes were proposed, these included: transition to turnover-based rent; rent reductions;write off of arrears; and changes to payment terms – often a shift from quarterly to monthly rent payments. Across the remaining 15.7% of sites, companies planned to cease trading and ultimately exit the site. In total, only 138 sites (4.6%) continued under the same terms they had agreed previous to the CVA. This suggests that negotiations and agreements with landlords continued outside of the CVA process in some cases.

12 of the 17 CVAs analysed – more than 70%- asked creditors for concessions lasting for a duration of 2 years or more. Additionally, the analysis found that many of the RCHL CVAs in 2020 have not attempted to compromise HMRC debt, often citing the support already provided by the tax collection agency as a reason. However from 1 December 2020 certain HMRC debts (e.g. VAT) will have preferential status in the event of insolvency, meaning these debts can no longer be compromised through a CVA. Consequently, any support from HMRC will need to be negotiated directly outside of any CVA process. Julia Marshall, restructuring director at PwC, said: “Many businesses will have chosen to negotiate directly with landlords and other creditors and remain out of the spotlight generated by a CVA. The recent extension of a moratorium protecting tenants from the threat of eviction by commercial landlords until 31 March 2021 provides further breathing space for any such negotiations to take place. “However, this is a double-edged sword. The use of CVAs to restructure businesses and related liabilities will certainly continue in 2021. Companies usually expecting major revenues in and around the festive period will have significant liabilities – including rent – which will still need addressing to enable companies to survive.” David Baxendale, restructuring partner and CVA supervisor at PwC, added: “CVAs disclose both the current status of the business, how creditors are to be treated and what the outcome could be if the CVA is rejected. Encouragingly 16 of the 17 RCHL CVAs analysed included an injection of new money from either lenders or shareholders, reflecting the value of a wider restructuring. “Looking forward to 2021, there will be more CVAs – but there could also be more challenges from creditors under increasing financial pressure – or from parties using the CVA as a platform to offer creditors an alternative deal via a takeover.”

Oakmans CEO Willing To Return £250k Grant If His Venues Are Used As Vaccination Hubs

The chief executive of pub and restaurant group, Oakman Inns, Dermot King, is offering to waive the chancellor’s latest lockdown grant of up to £250,000 providing he allows NHS trusts to use Oakman Inns’ venues as vaccination centres.

Under the business grants scheme outlined by Chancellor Rishi Sunak earlier this week, Oakman Inns would have received more than £250,000 during the next four months, however King is ready for go that in order to to help pay for a bigger and quicker vaccination rollout. Mr King explained: “The only route to any normality is through mass vaccination and for that the NHS needs to be able to work at scale. The entire hospitality industry is desperate to re-open as quickly as possible before we have huge-scale redundancies across the sector.” Reports this week suggests the government is preparing to use pharmacists to deliver vaccinations, and Mr King said that allowing them to work in large pubs and restaurants would mean they could be more effective.

Oakman Inns has 28 properties across many of the Home Counties and the Midlands, with large refrigeration areas to help with storage and Covid-19 protocols.

Mr King added: “Our pubs have large indoor spaces and in some cases large car parks and accommodation, which could accommodate large numbers of people around the clock. Clearly, the money offered by the chancellor [this week] would help us in the short-term, but realistically the only way all of us can get back to normal is to get the country vaccinated. We would rather let the government keep their hand-out to invest it in using hospitality venues as vaccination centres for the greater good of all. “The hospitality sector has the venues, it has the infrastructure, the venues are sitting empty, and our offer even includes a contribution towards the cost of the scheme. We want to help the Government and the people of the UK beat Covid-19 because the quicker we’re vaccinated, the more lives we save, the more jobs we save, the more businesses we save, and we’re prepared to do whatever it takes to see that happen.”


Cleaning, Hygiene and Infection Control Issue 39

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YouGov Study Shows Increased Public Confidence In Hospitality Venues With An Air Purifier As the UK tier system comes into effect once more, a new YouGov survey reveals a trend for increased confidence in public spaces with an air purifier • According to the survey, 41% of respondents revealed that they would be more likely to visit a restaurant that had an air purifier installed. • The findings were similar for cafés with 40% more likely to use a café with an air purifier. • Almost as many, 39% in fact, would be more likely to stay in a hotel with an air purifier. • While over a third of survey respondents (36%) would be more likely to head to their local pub if they knew it offered cleaner air. • And 23% would be more likely to book an appointment at a beauty salon. As the nation comes out of a second national lockdown the Government has set out its local restriction tiers, which started from 2 December. In England, the three tiers vary from Tier 1: Medium Alert to Tier 2: High Alert and Tier 3: Very High Alert, with different rules and regulations for each. Aiming to bring virus transmission back under control, the new rules include stating which hospitality businesses and venues can reopen and when as well as what they can and can’t sell. While the tiers give guidance in terms of legalities, the task of actually getting consumers through the doors remains a challenge, as many people are naturally concerned about visiting public spaces and mixing with others, albeit at a social distance and wearing a face covering. One solution according to this recent YouGov survey, is to install an air purifier within the venue to improve indoor air quality and remove bacteria and viruses.

WHAT DID THE SURVEY REVEAL? • The YouGov survey, which was commissioned by Swedish global air purification experts Blueair, reveals the UK’s thoughts on going out in the wake of the pandemic. • It demonstrates a clear trend for increased confidence in hospitality venues

There’s no doubt that purifying indoor air will give consumers more confidence about heading out to their favourite restaurant, café or pub. As well as removing bacteria and viruses[2], an air purifier can help with allergies, asthma and other respiratory problems. Blueair’s air purifiers draw air in through its filtration system and will clean a room up to five times every hour. Its HEPASilent™ technology removes at least 99.97% of dust and harmful particulate matter as small as 0.1 microns in size, quietly and using minimal energy consumption. Sara Alsen, Chief Purpose Officer for Blueair comments, “Breathing clean air is essential for a healthy lifestyle but the presence of dust, mites, mould, bacteria and viruses means that indoor air can be up to five times’ more polluted than the outdoor air[1]. If consumers are to be persuaded to spend time in their local hospitality venues and businesses then installing an air purifier not only ensures cleaner air but it also inspires confidence.”

with an air purifier. • Two in five adults (41%) said they would be more likely to visit a restaurant with an air purifier installed. • Almost as many (40%) would be more likely to head to a café while 39% would stay in a hotel that offered purified air to its guests. • For 36%, a visit to a pub is more likely on the cards if it had an air purifier while 23% of respondents would have a treatment at a beauty salon. Indoor air can be up to five times’ more polluted than outdoor air[1]. Prior to taking the YouGov survey, 43% of participants knew that indoor air contains PM2.5 (e.g. dust) particles, 74% were aware of bacteria and 72% knew that indoor air contains viruses. Of all those who took part in the survey, 12% did not know that indoor air can contain VOCs, mould, pollen, pet dander, viruses, bacteria or PM2.5.

CLEAN AIR INSPIRES CONFIDENCE

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.

Blueair is dedicated to providing clean air both inside the home and within the hospitality business. Its high-performing air purifiers have a high Clean Air Delivery Rate, cleaning the air within a room five times every hour, removing harmful particles, bacteria and viruses using HEPASilent™ technology. The purifiers are not only energy efficient but ultra-quiet too, and Blueair has been awarded Quiet Mark accreditation as testament to this. When choosing an air purifier, it is important to look for the right credentials as well as its performance. The Blueair Classic collection for instance is among its most high performing ranges and is Good Housekeeping Institute and Quiet Mark approved. It is also AHAM Verified, which means that Air Filtration Standards have been independently verified, as well as ENERGY STAR® rated by the EPA (Environmental Protection Agency) for its energy efficiency. The Classic 405 model shown is also a Which? Best Buy. Prices for Blueair’s Classic range start from £379 and is available from www.blueair.com.

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


Cleaning, Hygiene and Infection Control Issue 39

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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Cleaning, Hygiene and Infection Control Issue 39

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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Cleaning, Hygiene and Infection Control Issue 39

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.

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• 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


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CLH Digital

Cleaning, Hygiene and Infection Control Issue 39

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 39

CLH Digital

27

The Welsh Fintech Aiming To Save The Introducing Toggle Hospitality Sector £8bn A Year 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.

Yoello aims to disrupt the current payment networks which are outdated and expensive. By processing payments themselves, utilising open banking regulations, they want to bring operators and customers closer together with cheaper and instantaneous transactions. The platform is currently focused on the hospitality industry, from small cafes and traditional pubs to luxury hotels and large theatres. Yoello’s mobile order and pay technology also has the capability to expand into sectors such as retail and tourism.

2020 has been a pivotal year for Cardiff based Fintech Yoello. Since launching their mobile order and pay solution in June, the company has gone from strength to strength growing rapidly whilst supporting thousands of hospitality businesses across the UK during the Covid-19 pandemic.

The company’s aim is to improve efficiency, increase revenues and improve the customer experience through mobile technology, in particular in the current climate with businesses currently operating with reduced staff numbers and customer capacity. As we head towards a cash-

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 busi-

ness 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 emails. 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. Visit www.embargoapp.com

less society and a new technology led, post-Covid, future of service – Yoello’s tech will play a vital role for most businesses to survive.

Yoello’s mobile ordering solution allows customers to access digital menus simply by scanning a QR code or typing in a URL using any smartphone or web device, without needing to download an app. Customers can access table service, click & collect and delivery services all through one platform. From a merchant’s point of view, it’s very easy to set up and manage contactless order and pay either alongside an existing system or through POS integration. Find out more about the Yoello platform: www.yoello.com Or speak to the sales team: sales@yoello.com / 07764 86 4840

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

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.


Hospitality Technology and Software

Issue 39

CLH Digital

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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

Opt for Continental Style with Bentwood Chairs Ever since it was invented in 1850, the elegant lines of the bentwood method of manufacturing chairs has been synonymous with classic Parisian bistro and café style. Trent Furniture supply a great range of chic Bentwood Chairs that tick all the boxes when it comes to style and practicality in any hospitality setting. The Loopback Side Chair is a perennially popular way to achieve this iconic look, with the Tall Bentwood Stool and Small Bentwood Stool providing the perfect solution to continue the theme throughout your seating. Another great choice for any pub, restaurant or café is the Bentwood Slatback Side Chair.

Alternatively, choose Trent’s Fanback Chairs for a bentwood style statement. Available as an armchair, tall chair and tall armchair, this style features an eye-catching fan detail. Available in a choice of three hardwood finishes with the option of wooden or upholstered seats, Trent’s Bentwood Chairs combine great quality with good value, with the Small Bentwood Stool starting at £39.90 and the Bentwood Slatback Side chair available from £43.90. For more information about Trent Furniture’s elegant selection of bentwood furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk.

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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

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

Issue 39

CLH Digital

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 climate-friendly coolants, and precise control systems ensure low-cost energy efficiency. To find out more information please see that advert on this page.

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

Broadview Help Dorset Restaurant Create Al-fresco Dining Area

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

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CLH Digital

Issue 39

Design and Refit

Wine Storage Solutions

TEMPERATURE CONTROLLED WINE STORAGE & DISPLAY WITH LED LIGHTING

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.

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.

Ambimedia Audiovisual Solutions

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

www.winess.co.uk

The brief was simple – quality, reliability and style.

The development of the Vin Garde range’s single-weld refrigeration system has gone a long way to ensuring top performance and

NO PLUMBING OR DRAINAGE REQUIRED, COMPLETELY SELF-CONTAINED

Tel: 01608 645083

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.

Email: info@winess.co.uk

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

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

ENHANCING OUTDOOR SPACES In order to enhance outdoor areas in pubs and restaurants, we have provided solutions including outdoor high brightness TV’s, outdoor sound systems and extended WIFI and CCTV networks.

HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further,

providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.

DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information. T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org


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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

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

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

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/

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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Products and Services Jersey Dairy Tops The South West In The Great British Food Awards Herald Adds More To The Mix 42

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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 conven-

tional 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 high-class gastronomy, 5star 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.

Simpleas Mince: The UK’s First Retail Meat Substitute Made From 100% Peas also responded positively to the single ingredient labelling (100% peas) and the long shelf-life - a bonus for consumers in these times of retail stock uncertainty. Simpleas Mince has a RRP of £3.99 for a 150g pack. It is also available in bulk direct from Novo Farina Ltd. Please email Vicki.Myhill@novofarina.com for more information and pricing.

At a time of growing consumer demand for non-soya, sustainable meat substitutes, Norfolk company Novo Farina Ltd is launching Simpleas Mince, the UK’s first retail meat substitute made entirely from peas. The product ticks all the “good” boxes: vegan, gluten-free, high in fibre, high in protein, non-GMO, soy-free. In trials, consumers have been excited by the great texture and endless recipe possibilities: Simpleas Mince can be used in family meal favourites including Bolognese sauce, chilli, lasagne and cottage pie. They

Dr Chris Harrison, Managing Director, commented “Our mission is to elevate the humble pea to help consumers enjoy delicious meat-free foods as part of a healthy diet. Peas are widely used by the food industry as a key protein source but as an additive rather than the star of the show. We are working hard to change that!” A predicted 1 million people are planning to take part in Veganuary 2021 and 20% of consumers are reported to be choosing a flexitarian diet as part of a healthy lifestyle and are increasingly looking for UK-produced, sustainable products that can be easily incorporated into their current eating habits. Simpleas Mince is perfectly positioned to be just such a product.

FOOD SERVICES SUPPLIER INTRODUCES DISPOSABLE SOUP CUPS, CHICKEN BOXES AND SMOOTHIE CUPS Quality disposables manufacturer and supplier, Herald has launched three new packaging products to meet increased demand from the catering and food to go sectors as the market for take outs increases.

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

(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.

Other new products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.

The products consist of 8 oz, 12 oz and 16 oz kraft and white, lined, paper soup cups with lids; small, medium and large paper, recyclable chicken boxes; and 8 oz, 10 oz, 12 oz, 16 oz and 20 oz PET smoothie cups with flat, domed or domed with hole for a straw lids. Competitively priced, all three lines have already earned themselves a loyal customer base and Herald

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 & Cooper Ltd. has proved its ability to adapt and respond to its cus-

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

tomers’ 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. 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. All orders received before 2pm each day are sent out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service. Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months.

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

It's A Wrap - Custom Printed Greaseproof Papers JURA - Speciality Coffee www.simpleasplantbased.co.uk

is expecting sales to increase going into 2021.

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.

day.

The GIGA X3c / X3 G2 allows JURA to impressively demonFor lovers of speciality coffee, the updated WE8 autostrate 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 new fine foam frother is cups is the order of made from the highest business, the machine quality materials and has a impresses users with its stunning look and feel. quality, functionality and Specially designed for the reliability. Coupled with top performance in every preparation of speciality respect, this results in a high tech automatic coffee coffees with milk foam, it machine that is ideally tailored to the requirements of makes cappuccino and hotel breakfasts, restaurants, bars and seminar / conferother beverages with the ence venues. Recommended maximum daily output 150 very best fine textured cups per day. foam every time. Recommended maximum Photos WE8 in chrome, GIGA X3 in aluminium. daily output 40 cups per Visit uk.jura.com for further information..


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Forecast For The Worst – Financial Support Falls Short, Warns Finance Expert demic and lockdown restrictions are set to last longer than we all anticipated, and

Finance experts urge businesses to think beyond the next few months before taking out loans which they may struggle to pay back, as businesses face prolonged trading restrictions.

any business which is struggling should seek help and advice. The support

Following news that retail, hospitality and leisure businesses are to receive a one-off grant of up to £9,000 per property to help them survive, Grace Taylor, an experienced Accounts Senior at The Accountancy Partnership, said: “While not wanting to take a negative outlook, business owners and directors should forecast for the worst outcomes, and have a cautious attitude as we approach 12 months of restricted trading. Many retail, hospitality and leisure businesses cannot trade at all currently, and therefore should assess the viability of their business before using support such as bounce back loans. While the financial relief and grants announced today are welcome, all other loans, governmentbacked or not, must be paid back at some point in the future, and this should be accounted for before applying for them. “We expect more financial support to be announced in the coming days and months, which will again be a welcome relief. However, as we have seen, the pan-

announced today is to help businesses through the spring, however beyond the current lockdown measures businesses still face a phased return to normal trading, and curbs on how they trade. “There are accounting processes that can help with the financial health and cash flow of a business as it tries to navigate the stop-start restrictions, and difficult trading conditions. The Chancellor must extend some of the current business support schemes, such as furlough, and VAT and business rate relief in good time, not right at the last minute as we have seen previously, as businesses make tough decisions in anticipation of their current end dates.” Visit www.theaccountancy.co.uk for further details.

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

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

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.

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.

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

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

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.


Profile for CLH News

CLH Digital - Issue #39  

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

CLH Digital - Issue #39  

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

Profile for clhnews