CLH Digital - Issue #42

Issue 42

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Pandemic and Lockdowns Cost Hospitality £200m A Day in 2020

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The lockdowns imposed due to the pandemic caused British pubs, bars, restaurants and hotels nearly £200m a day in sales in 2020.

of pounds in tax to the Treasury. Sales collapsed from £133.5bn in 2019 to £61.7bn in 2020.

New data from UKHospitality and CGA shows hospitality sector turnover last year was less than half of 2019 levels, dropping by almost £72bn, equivalent to nearly £200m a day or £8m per hour in lost sales for Britain’s pubs, bars, restaurants and hotels.

The stark figures highlight hospitality’s ongoing need for specific financial support from Government in order to survive the crisis and play its part in economic recovery. Recent CGA research indicates that around 6,000 licensed premises in Britain closed permanently in 2020, and with severe restrictions likely to remain in place for months, aid is urgently needed to prevent thousands more business failures.

The data also reveals a staggering 54% drop in sales in 2020 for an industry that, in normal times, employs over three million people and contributes many billions

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CLH Digital

Issue 42

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL I remember several years ago watching a very satirical political TV comedy in which the main character talking about politicians said, “They don’t just live on a different planet; they live in a different universe.”

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

I think that is fair to say when we look at what was the government’s most welcome policy of reducing VAT and hospitality to help support the industry get through its worst crisis in living memory.

EDITOR

Peter Adams

TELEPHONE:

The policy to reduce Value Added Tax on hospitality services from 20% standard rate to the reduced rate of 5%, announced on 8 July 2020, saw the reduction take effect from 15 July 2020 until 12 January 2021. In September 2020, the Chancellor very wisely extended this until 31 March.

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

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However, the sector, with the exception of a few weeks, (many of which saw restricted trading), has been closed. So, the policy, welcome though it was, has had virtually no impact on supporting the sector whatsoever.

@CLHNews CLHNews

I would say that is not a matter of opinion, it is a matter of fact. Giving a reduction to a sector that is closed makes no difference.

So, I was completely dismayed this week to read that the Treasury has “no plans” to extend the reduction.

EDITOR moratorium on rent/leases which was extended until the end of March.

So, there is a double whammy if VAT goes back up to 20% and deferred payments on We saw first-hand in August with the government’s Eat Out to Help Out scheme just rent end too. how successful reducing VAT was, in addition to its great 50% contribution incentive to The big fear when the moratorium ends is that we will see a tsunami of statutory eat out. demands, leading to bankruptcies.

This makes the announcement of “no plans to extend the VAT reduction” ludicrous.

I have never doubted the sector’s ability to bounce back post Covid, and welcome We really do badly need a Minister of Hospitality to fight the sector’s cause! though the government support is, it smacks of “kicking the can down the road”.

There have been repeated calls to reduce hospitality VAT for several years, and We all breathe a huge sigh of relief each 3-month extension, but deep down we Caroline Asnell Conservative MP for Eastbourne was spot on when she said, “I have know the debt just piles up to be addressed at a later date. long believed there was a compelling case for reducing VAT for the hospitality sector, This is an area that does need clarity, and the government must get off the fence and and the pandemic-inspired cut helped to save the season between lockdown”. tell the sector exactly what support it intends to offer in the long-term because there Many industry observers and organisations have been saying for over 15 years that a certainly will be no be quick fix! reduction in hospitality VAT will lead to more jobs, and in the long term more revenue Once again, we called have on some of the industry’s leading lights and influential figgenerated for the Treasury, and as stated above the very short period that the hospiures to provide the knowledge, insight and expertise to help operators trade their tality sector was allowed with a reduced level of VAT people flocked to eat out! way through this crisis.

I believe that the VAT reduction is the most important support the government Please do email us with any of your news and views we would be delighted to print offered and is the most important support to help long-term recovery. them and I can only be contacted on edit@catererlicensee.com The sector is still facing severe difficulties, and another looming crisis will be the

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Pandemic and Lockdowns Cost Hospitality £200m A Day in 2020 Issue 42

(...CONTINUED FROM FRONT COVER)

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it over the next few months.”

Kate Nicholls, CEO of UKHospitality, said: “These figures are simply devastating; hospitality was hit first, hit hardest and continues to suffer because of pandemic restrictions brought in. And sitting behind this massive loss of revenue is the dreadful, real impact on people’s lives and livelihoods across all parts of the sector and supply chain. It is also yet another stark reminder of the importance of having an exit strategy from the current lockdown and providing ongoing support for sector businesses.

Phil Tate, group chief executive of CGA, said: “This is the clearest evidence yet of the shattering impact of the COVID-19 pandemic on the country’s hospitality industry. With every week of restrictions, the sector loses more than a billion pounds of sales, hundreds of businesses and thousands of jobs. Widespread closures over December, the busiest time of year for so many restaurants, pubs and bars, were a devastating final blow in a year of unprecedented challenges.

The sector is one of the main drivers in the economy, and is widely acknowledged to have helped kick-start the economy after the last recession in 2008 as the country’s 3rd largest employer they provide economical, flexible employment to Thousands.

Mr Tate said: “Hospitality is well placed to help recharge the UK economy as 2021 goes on. But it will only be able to do so if it gets the extensive support that is now desperately needed to sustain it over the next few months.”

Calling for a recovery roadmap this week chair of the Bristol hoteliers Association Raphael Herzog said hoteliers are desperate for more clarity and more support.

“We need a VAT reduction until December so that we can benefit from it when we are open. The reduction makes no meaningful difference to us while we are shut.

“Why would you not allow people to stay in a hotel and have a meal in a restaurant? Surely it’s much safer to manage people’s social lives in environments which have been made as clean as possible than for people to feel they have no choice but to get together to have parties in houses and flats, which pose a far greater risk to their health?

“With all the measures we’ve invested in, it is safer to come to one of our hotels than it is to go shopping in a supermarket.”

“Furthermore, hospitality is the first employer for many under-25s, and we’ll be here to help provide those young people with jobs as soon as possible.

“Hospitality has responded to the pandemic with courage and innovation. Businesses have worked tirelessly to protect jobs, to support local communities and, when they are able to trade, to keep people safe. With a vaccine rollout underway there is at least some light at the end of the tunnel, and this sector is well placed to help recharge the UK economy as 2021 goes on. But it will only be able to do so if it gets the extensive support that is now desperately needed to sustain

“The hospitality sector is also keen to use the Kickstart scheme, but again we simply can’t plan until we are given a better idea of when we are going to be able to open.”

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“Hospitality can and will bounce back and it’s in the interests of the Government to support a sector that, in normal times, contributes many billions of pounds in tax to the Treasury and employs over three million people. We need the Chancellor to step up again in his forthcoming Budget to deliver a bold, wide-ranging package of financial support that ensures as many businesses and jobs as possible are saved and the sector returns to growth. An extension of the VAT cut and business rates holiday must be top of the menu.”

While the government has provided assistance to the hospitality industry since March 2020 through the furlough scheme, grants based on the rateable value of premises, and cuts to VAT and business rates, the sector was dealt a blow earlier this week when Government’s latest position on an extension to the VAT cut and a continuation of the business rates holiday beyond March was rejected, as indicated by Treasury minister Jake Norman.

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Strict local and national restrictions on trading and socialising caused a particularly damaging drop in trade in the final quarter of the year, the Tracker shows. Sales from October to December 2020 were worth just £14.3bn—down by £18.7bn or 57% on the last quarter of 2019.

‘Shining A Light On Dark Kitchens’ 4

CLH Digital

Issue 42

By Alisa Sweeney, a partner in commercial property Thomson Snell & Passmore LLP (www.ts-p.co.uk)

tional towns or cities in the UK during 2021.

Even cafes/restaurants that operate at lower price points have been benefitting from supplying workers with the convenience of a delivery who were stuck in front of their screens at home wanting a “pick me up” who are prepared to splash out for a barista-prepared coffee with a bun for not only themselves but also their co-workers (a.k.a. spouse/children) to brighten up the day. One of our clients, Diljit Brar, a Costa franchisee with more than 60 outlets, has confirmed that, since the pandemic took hold, their average price point per customer has risen to £15 due to the large amount of deliveries they are now arranging from their units.

A few years ago, the casual dining market was seen as the saviour of a struggling high street and used to bolster the “experience” of out of town retail shopping destinations, such as Westfield or The Bullring.

There have been many well-publicised problems of this sector recently, and well-known and loved brands have disappeared for those looking to eat out forever.

However, recent developments in the food and beverage market are not necessarily all doom and gloom for agile operators who have been able to cash in on the revolution in take-outs and delivery services to our homes. Being able to enjoy your favourite dishes in your own home to brighten up a dull day in lockdown has obviously seen a huge growth in the market and been most welcome for restauranteurs. The BBC has quoted that the takeaway industry is currently worth in the region of £5 billion per year.

So increasingly, operators are looking at the so-called “dark kitchens” to serve this market (also known as ghost/shadow/cloud kitchens).

Restrictions caused by the global pandemic have boosted a model that was already providing popular for convenience to consumers, and which has been made more available by the rise of food delivery platform apps, such as Deliveroo and Just Eat. The Chief Business Officer of the former has been quoted as saying that they intend to launch in over 100 addi-

Some operators are not even providing a fully cooked “takeaway” now, but rather a pre-prepared meal to be finished off at home, such as Cote at Home, which offers a nationwide delivery service, and even the better known high-end restauranteurs such as Rick Stein or Gymkhana and other Michelin starred establishments are doing similar offerings, at least while they cannot open their restaurants to sit-in guests.

So, what is a “dark kitchen”? Well, unlike your typical restaurant that tends to solely cater for takeaway customers, these are based to take advantage of under-utilised urban spaces. At least initially, these tended to be set up on almost wasteland in containers or portable cabins hidden away from customers’ eyes and without any windows, hence the terminology. The popularity and, in particular, funding from operators such as Deliveroo has, however, meant that some businesses now operate out of more purpose-built warehouse styles on the outside of cities in large-scale commercial kitchens. In those circumstances, often several operators can share space, with the restaurant providing their own staff, cooks and ingredients but sharing shelving, refrigeration etc.

So, the benefits are that they enable restauranteurs to cash in on the huge growth in such a business and enable them to set up at a much cheaper cost without larger capital costs. They can operate from cheaper locations that the customer does not need to visit and have no need for expensive fit-out for non-customer-facing premises.

A business can, without those initial set-up costs, enter into a much

more flexible letting on shorter terms so that they can exit if things do not work out or, indeed, take off if they need larger units.

The larger established businesses can benefit from an economy of scale with the different brands operating out of the same kitchen, but producing the different offerings.

In certain circumstances, such as with some of the Deliveroo Editions whereby the workspace provides for smaller restauranteurs to produce their delivery meal, the cost of running the premises is met by Deliveroo, who are paid by the operators on commission from their sales.

The concept also enables eateries to try different concepts and experiment with the market in a more flexible way.

Without the overheads of running and paying for the restaurant space and serving staff, an operator can competitively price its products in the market for the consumer.

Businesses can, however, experience some difficulty in quality control if not carefully managed, with food arriving cold, soggy or dry.

To produce great quality meals, the right chefs need to be attracted to work at the somewhat less glamorous locations, which might provide challenging.

An operator will not be able to be so flexible with a menu relying on supplies or tweaking to cater for individual preferences or allergens.

There can be a relatively high initial expense from a technical point of view to invest in also.

Great care needs to be taken by anyone considering operating in a dark kitchen on the planning position, which is complex to say the least.

With the smaller operations, there have been several cases with neighbours complaining about increased traffic from delivery scooters and cars etc. With the purpose-built operations, local planning authorities vary in their consideration of how the operation should be viewed and, indeed, the exact nature may vary from simply being some form of warehouse to having a sui generis specific use that would require a specific planning consent.

Livingston Pub Sets Up the Winter Maintenance Scheme to Support Locals During COVID-19 Crisis Livingston community pub, the Tower Bar, has launched a new community initiative in order to serve and support locals during the continued COVID-19 pandemic, following the Government’s advice for the public to stay at home.

The winter maintenance scheme is the second initiative launched by the Tower Bar and is preceded by the Towers Covid Action Group. Set up at the beginning of the pandemic by the Tower Bar, the group, which is still active within the community, aims to support the local residents in any capacity needed, from collecting groceries for shielding residents, making emergency repairs to boilers and other appliances, and collecting prescriptions for those unable to leave their houses safely. The initiative, comprised of the Tower Bar staff, regulars and community volunteers, recently received recognition from the Scottish government, following a motion put forward by local MSP, Neil Findlay.

Known locally as the ‘winter maintenance scheme’, the initiative is managed by community pub partners, Frank McAlister and Fiona McLeod, who have managed the Livingston pub for the past two and a half years. Due to recent bad weather around the Livingston area, leaving the pavements iced over and consequently dangerous to walk on safely, Frank jumped into action and took the initiative to begin clearing and de-icing the pavements and driveways of elderly and vulnerable residents, in order to help keep them safe during the sustained winter weather.

Following a post on the Tower Bar Facebook page advertising the scheme, Frank received a number of messages from the local community and regulars at the pub requesting to take part and support the scheme, bringing the total number of volunteers to more than thirty. As a result, Frank and his team have managed to clear over thirty driveways and counting since launching the initiative in January.

The pub is owned by Hawthorn, the community pub company, which owns more than 700 pubs across Scotland, England and Wales.

Frank said: “The Coronavirus is affecting communities and businesses across the country, and in times like this, it is important that we all come together and do what we can to help one another. We believe our pub is a focal point for locals, something that becomes especially important during difficult times. We are more than happy to roll our sleeves up and do what is needed in order to serve our community, and the amount of other locals volunteering to get involved is testament to how close-knit this community really is.”

Deadline Extended Until End Of Month For Springboard Awards For Excellence Springboard UK has extended the entry deadline for its annual Awards for Excellence until Friday 29th January.

Chris Gamm, CEO of Springboard UK, said: “We’ve been blown away by the amazing, inspirational entries already received for Springboard’s Virtual Awards for Excellence, but with the challenges businesses are facing right now, a few have asked for a little more time. Therefore, we are pleased to say that we will be extending the submission deadline to give even more businesses the opportunity to showcase their best practice, resilience and outstanding contributions.

“It’s been a hugely challenging year for hospitality, but we’ve seen some amazing innovation: from the way businesses operate, market themselves, and develop their teams, to the way they look after their people and unlock new opportunities. This is the chance to recognise your colleagues, team, or the people you do business with and I encourage you to use the additional time to enter.”

The awards are open to any hospitality business that is proud of their achievements over the past year. This year there is also the option for businesses or members of the public to nominate another deserving business or individual. New to this year, the awards will include additional categories to showcase businesses and employees who have gone above and beyond, demonstrating the ability to quickly adapt and implement new, successful initiatives in order to support their employees and communities during the pandemic.

There are 16 different awards to choose from falling under the main categories of Staff Support, Business Innovation and Community. The most impressive entries in each category will be presented virtually in March.

The Awards will be an opportunity for companies to build their employer brand and gain industry recognition – all the while supporting the Springboard Charity.

To enter, or find out more about The Springboard Awards for Excellence, visit https://springboard.uk.net/awards

Chancellor Urged To Extend VAT Cut To Help Pubs When They Can Trade Again Issue 42

Beer champion Campaign for Real Ale (CAMRA) has hit out following a treasury minister’s comments in the House of Commons when he said there are “no current plans” to further extend the reduction in VAT for the tourism, hospitality and leisure sectors.

Responding to a question from Blackpool South MP Scott Benton, Jesse Norman, financial secretary to the treasury and MP for Hereford and South Herefordshire, said: “The temporary reduced rate of VAT was introduced to support the cash flow and the viability of over 150,000 businesses and to protect 2.4 million jobs in the hospitality and tourism sector.

“It was extended in September and extended again and will now run until 31 March of this year. But the relief comes at as significant cost, and while the government keeps taxes under review, it has no current plans to extend it further.”

In Parliament earlier this week MP for Eastbourne Caroline Ansell pressed the case further requesting for a permanent VAT cut to the hospitality sector when she said, “I have long believed there was a compelling case for reducing VAT for the hospitality sector, and the pandemic-inspired cut helped to save the season between lockdowns”.

MP for Blyth Valley Ian Levy as the government to consider reinstating last Augusts successful Eat Out to Help Out scheme or failing that to consider a similar measure once lockdown is eased.

CAMRA Chairman Nik Antona said: “As ministers plan for what reopening might look like once lockdown begins to be lifted, they must now commit to extending the cut in VAT for as long as pubs are operating at a reduced trade under restrictions like the curfew.

In July 2020 Chancellor Rishi Sunak announced a cut in hospitality VAT from 20% to 5% taking effect until the end of this month (January 2021) however in September that was extended until the end of March.

“Pubs have been closed for months so they haven’t been able to benefit from the reduced rate of VAT. Pubs that don’t serve food deserve help too which is why CAMRA wants this VAT cut extended from food to also include alcoholic drinks so those community locals can benefit once they’re allowed to trade again.

It was hoped that the chancellor would extend the VAT reduction in his upcoming Budget on 3 March, although hospitality trade bodies had lobbied for the measure to be confirmed sooner.

“In addition to help with VAT and extending the business rates holiday for another year, the Chancellor should also cut duty on beer served on tap in pubs and social clubs, helping them to get back on their feet, com-

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pete with supermarket booze and thrive in the months and years to come.”

The news that there are no plans to extend VAT relief follows the announcement by the office of National statistics that the hospitality sector has been the hardest hit with job losses following the pandemic outbreak in March 2020 .

UKHospitality Chief Executive Kate Nicholls said: “This is a reminder, not that it is needed, that we have been hit hardest by this. Unless we want to see unemployment in our sector rise even further, we need more support to keep businesses alive and these jobs secure. The VAT cut and business rates holiday must be extended to give employers some breathing room to keep jobs safe.

“It is vital that we have a clear exit strategy and a route map to recovery as soon as possible. Hospitality can be the key to jobs and skills for young people and we can plug the gaps left by retail”.

The Chancellor is understood to be reviewing economic support schemes in his forthcoming budget and has said: “I have put in place a series of measures but I have always said that we cannot protect or save every job and every business.”

St Austell Brewery Raises Over £1,500 For Hospitality Workers

St Austell brewery have raised £1,534 for hospitality workers in the UK – whose livelihoods have been hit the hardest by Covid-19 – as part of a wider campaign spearheaded by Hospitality Action.

The proceeds have been donated to Hospitality Action’s Invisible Chips campaign – an initiative that, through a quirky addition to menus, encourages the public to support hospitality workers that are in desperate need of financial aid.

Since early December, the brewery offered ‘Invisible Chips’ as part of its winter menu. Each of our customers that purchased a portion of the charitable side dish, generously contributed £2 to the fund.

Hospitality Action continues to generate support through Invisible Chips and has received backing from the likes of Heston Blumenthal, Tom Kerridge, and Fred Sirieix.

Steve Worrall, Managing Director of St Austell Brewery’s Pubs, Inns & Hotels,

said: “We’re proud to support Hospitality Action’s Invisible Chips campaign – 0% fat, 100% hospitality. It’s a simple way for people to donate and help those who work in hospitality, who are the worst affected by the Covid crisis.

“Invisible Chips appeared on all of our managed house menus for £2, prior to closing our pubs for the national lockdown. All proceeds raised have been donated to Hospitality Action. We’d like to thank all our customers who have ‘chipped in’ so far, to save livelihoods across the UK during these difficult times. We’ll continue to champion the campaign when our pubs reopen, to support the hospitality workers who make our sector so wonderful.”

Nicola Phillips, Business Development Manager, Hospitality Action said: “The Hospitality Action team are thrilled and truly grateful to the customers of St Austell for supporting the Campaign. These donations really are serving as lifelines to the hospitality people that we are able to support.”

'We Will Be Open Again' - Hospitality & Technology in 2021 6

CLH Digital

Issue 42

By Steve Shelsher, Key Accounts Sales Director Hamilton Rentals (www.hamilton.co.uk) The obvious needs to be stated; the pandemic in 2020 has had a devastating effect on the hospitality industry, the likes of which has never been seen before. The unthinkable has happened, unshakeable, uncancellable, events have all fallen foul of Covid19.

However, there’s a lot to be positive about in 2021, as the vaccine rollout gathers pace, events – guests will be back. A recent Lightspeed study shows that there is a strong desire among consumers to dine out after lockdown, with 34% of Brits surveyed revealing they want to eat out, as long as they are guaranteed a table.

Taking a positive from a negative, businesses have invested in new technologies as a direct result of the advance of the coronavirus pandemic. So, what are the technology trends for 2021 that are going to help the hospitality and catering sector return to work with confidence?

• Personal safety, using technology such as temperature screening and monitoring systems with automated air quality monitoring, filtration, and purification systems, it’s possible to create safe environments in which customers can relax.

• Connectivity, to get maximum ROI from any technology, you need to ensure you have excellent connectivity. If your WiFi is too slow and doesn’t have enough bandwidth for multiple users, it can quickly turn into a frustrating customer experience and cause a much larger headache.

• ‘Contactless’ has been the buzzword in the last few months as a result of the pandemic, with contactless payment, no

cash in hand, no human contact is required - more hygienic and safer - and it's quick, instant and convenient.

• QR Codes in this 'no-touch' era, auto-scanning barcodes with smartphone cameras on posters, tables, coasters, doors or websites allows customers to access online menus, order and pay - without contact - keeping customers and employees safe. Clear benefits and at relatively low costs.

• Digital signage can be easily accessed, customised, updated and managed in terms of information and content from a remote location at any time and from a wide range of devices, including video walls, large-screen displays and mobile tablets, among others.

There is no doubt the Covid effect has drastically increased the speed of technology being embraced, however whilst the experts predict a rapid economic recovery, the hospitality industry will take longer than most to do so, having suffered so severely. We must consider the human aspect to all that has happened in the past year and that loss of social interaction, which we all dreadfully miss.

It doesn’t need a genius in business economics to understand that in order for hospitality businesses to survive, the top priorities are retaining cash, minimising capex and most importantly, increasing sales. But how can you invest in technology to grow sales when you’re trying to reduce spend?

On a positive note again, the Covid effect can work in favour of the hospitality industry going forward.

Technology resellers have been happy with focusing on only their top customers, however the enforced home working of hundreds of thousands of employees has reduced the need for managed services relating to office workplace. Correspondingly, resellers are now turning their attention to the Small to Medium Businesses (or SMBs) as the potential target customer of the future. As a result, there is more competition, more choice, more avenues to find the best solutions for the hospitality sector to get back on its feet, and more opportunities to get the right technology and right price for this to happen.

Happiness For Team Members At The Pride Of Greene King Awards

Greene King team members celebrated their 2020 successes following the challenge of a pandemic at the Pride of Greene King Awards ceremony last night.

The UK’s leading pub company and brewer held the virtual awards, hosted by CEO Nick Mackenzie and comedian and Virgin Radio presenter Johnny Cochrane, which recognised teams and individuals for their outstanding achievements.

The awards, based on each of Greene King’s five values, recognised the stars of the company, along with honours for Team of the Year, Outstanding Contribution and the Happiness Award.

Winners include the Kings Arms pub team in Bagshot, who won the We Care award for playing a pivotal role in supporting the lives of their locals, including raising £2,000 to provide free Christmas Day meals to those who were struggling. The overall Team of the Year award was voted for on the night by Greene King employees and the prize went to the Chef & Brewer team, who were nominated for their amazing work when pubs were able to reopen last year.

Nick Mackenzie, CEO of Greene King, said: “2020 was a really tough

year but we wanted to recognise our teams and individuals for their outstanding examples of commitment and brilliance. We’ve seen incredible stories all around the business of our teams doing really great things in their communities during lockdown and felt it was important to celebrate some of the amazing things that happened during an extraordinary year.

“Even though we are currently in lockdown, we were determined to make the awards a great night to remember and give our team members a night ‘out’. It was great to see so many of our people dressed up for the occasion and celebrating virtually with their teams. We really have the best people in the industry, and I want to congratulate the finalists and winners for their honorable achievements.”

Greene King pubs, restaurants and hotels have been closed for much of 2020 following the onset of Covid-19, and when opened they were subject to heavy restrictions. The awards celebrate some of the great achievements within Greene King’s pubs, brewing and support centres, despite the challenges the year has thrown at the industry.

All of Greene King’s 40,000 team members were invited to the virtual event.

Thousands More Closures On The Cards If Pubs Stay Closed Until May Without New Support, says CAMRA Responding to comments by SAGE scientists that hospitality businesses should remain closed until May, and the release of Market Recovery Monitor data from CGA and AlixPartners suggesting 6,000 licenced premises have permanently closed in 2020, CAMRA National Chairman Nik Antona said:

“If hospitality businesses are forced to stay closed for several months to come then we risk seeing thousands more pubs, and the local breweries that serve them, going bust. Not only is that devastating for local communities and jobs, it also means that all the taxpayers’ money that has been used to support these businesses so far could go down the pan.

“This is a devastating double whammy for pubs and breweries with the suggestion that 6,000 premises closed last year due to lockdowns at the same time as we’ve heard of recommendations that pubs, social clubs and other hospitality businesses should remain closed until May.

“It is absolutely critical that the Government brings forward a long-term financial support package for the beer and pub industry – extending the business rates holiday, ongoing grants and furlough support as long as there are restrictions on trading, and extending the VAT cut on beer to help wet-led pubs.

“This follows months of closures and restrictions where the sector has been singled out - despite little supporting evidence and despite the Government’s Small Business Minister telling Parliament that the hospitality industry is ‘in itself not a vector for transmission’.

"Pubs and social clubs are a force for good in our communities, bringing people together and tackling loneliness and social isolation. They will be a crucial part of our national healing process after COVID and deserve to be supported until they can trade again.”

Hospitality Could Remain Closed Until July As Councils Granted Local Lockdown Powers programme is up and running.

The regulation, which applies to England only, was due to expire last week but has now looks set to be extended until July, near the date when school summer holidays begin.

This reported extension comes after Government scientists urged ministers to delay reopening of pubs until May to slow Covid spread.

A team of experts modelling the pandemic called for hospitality venues to remain closed until May, warning that reopening too quickly could have a “disastrous” effect.

The Government has according to reports in the Telegraph extended coronavirus lockdown laws allowing local councils in England the power to close pubs/bars, restaurants, shops and public spaces until July 17 The law allowing local authorities to close or limit access to businesses and premises as well as outdoor spaces in an effort to prevent the spread of coronavirus was first introduced last July.

Prime Minister Boris Johnson had set a midFebruary target for lifting restrictions when announcing the third-national lockdown earlier this month, but on Friday the Government could not consider easing lockdown restrictions with infection rates at their current high levels, and until the vaccination

Mark Harper, who chairs Coronavirus Recovery Group of Tory MPs, said the “extension will be of great concern to those worried about their jobs and businesses”. “Given the limited time allowed for debate this change in the law was little noticed,” said Mr Harper, whose group campaigns against what it sees as unnecessary restrictions.

“Once the top four risk groups have been vaccinated and fully protected by March 8, assuming the Government hits the February 15 deadline, the Government must start easing the restrictions.

“Vaccinations will of course bring immunity from Covid, but they must bring immunity from lockdowns and restrictions too.”

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Issue 42

CLH Digital

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The Mental Health Impact of the Pandemic on the Hospitality Industry and How to Respond To It 8

CLH Digital

Issue 42

By Andre Radmall MA MSc BA - Psychotherapist and Life Coach - Go to www.andreradmall.com The pandemic has challenged the hospitality industry beyond anything that has gone before. Strategies to flatten the COVID-19 curve including such lockdowns, social distancing and restrictions have resulted in temporary closure of many hospitality businesses. Demand has for this business has also reduced significantly. The effects on employees are probably only beginning to become apparent. There is no previous situation to which this can be compared.

There have been 650,000 job losses in the hospitality industry although the furlough scheme has ameliorated the impact a little.

There are of course worries about how people will cope post furlough.

A report by the Royal Society for Public Health last year highlighted that around a quarter of workers in this industry had needed medical or psychological help, triggered by issues such as unhealthy work-life balance, unsociable shift patterns, long hours, low wages and poor job satisfaction. The catering industry is one of the largest employers in the UK with 3.2 million people working in this sector. This means the ripple effect of stress, loss of income and mental health issues in this area needs to be considered and responded to.

This sector will have its share of depression and stress as a result of Covid. I think that one of the unique issues here is unpredictability and rapid u turns. Psychologically it is particularly difficult to cope with long bursts of hard work to keep bars and hotels open only to have to close again. This roller coaster will have taken its toll emotionally as well as financially. As we all know many will have lost businesses that have taken

years of sacrifice to establish. A proportion of this industry will be unemployed and unable to continue the furlough support. Here the mental health issue may be related to the shock and trauma of losing businesses but also networks of friends, customers and clients.

The hospitality industry tends to have caring and relational people working for it who take a pride in their work. To have this disappear could trigger issues such as depression and low self esteem. Some people will have been attached to hotels and catering services for many years. It can be tough to reskill and find other work. Much of hospitality and catering is based on relationships with customers and once this is broken it will be hard and time consuming to repair. Psychologically this is likely to affect sense of identity which is often very connected to the work. This means that losing a job in the hospitality and catering sector could trigger confusion and uncertainty about ones role in life and where to seek employment next.

This is why people in this industry will need two forms of support. They will need psychological help to recover lost self-esteem, manage anxiety and even trauma. Some will need to be assessed for treatment for depression. This may be partly medical and partly psychological. People will probably need help in either restarting their businesses and getting back into hospitality. Some may need help in terms of career counselling to redeploy into other forms of work.

Some, who have been working in this sector will have been working in family businesses. This means that if a hospitality business like a hotel or restaurant goes down there will be an impact on generations of the family.

This can put strain on marriages as well as the networks around the family such as suppliers. There may be a need for a mix of family therapy and couples counselling for some of these issues.

Hopefully this significant and large part of our economy will get back on its feet again but it seems important that the mental health consequences are addressed as well as the financial fallout.

Vaccine Rollout Key To “Staycation” Recovery industry and pricing swiftly bouncing back.

Property adviser, Christie & Co, has launched its annual Business Outlook report, ‘Business Outlook 2021: Review. Realign. Recover,’ which reveals that the hotel sector has remained buoyant and investor demand remains very robust, with speculative buyers continuing to chase well-placed opportunities in the current market.

Looking to the year ahead, the report also outlines Christie & Co’s market predictions which are:

There is light at the end of dark tunnel as the company predicts that the vaccine rollout will drive recovery of the staycation market.

The report goes on to outline headline impacts of COVID-19 on the sector and their response, along with market trends, activity and the funding landscape.

Christie & Co completed on over 70 hotel deals across the UK during the year. Notably, 96% of these properties were bought by domestic buyers and 6 out of 10 deals were cash funded.

A key market trend for 2020, as highlighted in the report, is the resurgence of rural and coastal markets, largely driven by international travel restrictions which encouraged an increase in domestic holidaying and ‘staycations’.

In this year’s report, Christie & Co also surveyed a pool of hotel operators to gain an understanding of sentiment within the market, and the outlook for business operations in 2021.

The report indicates optimism for recovery in the year ahead is mixed, albeit generally most operators feel “fairly positive” about the market beginning some recovery, particularly corporate operators and investors.

Overall, the majority of the sector (72.4%) estimate it could take up to three years for the market to return to pre-COVID trading levels, which is reflective of the severe impact the pandemic has had on business and trade in 2020.

For the first time since 2012, Christie & Co’s hotel price index for 2020 saw a decline in average sale prices of 7.6% on the previous year, with both corporates and independent hoteliers feeling this will continue into 2021. Our past experience, along with the sector’s proven strength in overcoming difficult economic times, looks forward to the

• The ongoing vaccine rollout will drive recovery of the staycation market from Q2 2021 whilst international and corporate demand should slowly materialise during H2. RevPAR recovery this year will be the strongest ever recorded but full recovery to pre-COVID levels will take several years, influenced by more subdued ADR growth.

• The easing of government support in the form of grants, rates relief and rent moratoria from Q2 onwards, as well as shifting lender sentiment as banks review their bad debt positions as a result, will lead to increased distressed activity.

• The record levels of new capital raised will mobilise in this window of attractively priced opportunities, particularly with regards to distressed assets.

Subject to adequate supply, we anticipate heightened M&A activity during 2021.

• The pandemic is likely to result in the permanent closures of smaller, unviable hotels across the country; however, we anticipate strong demand for these non-trading sites from a variety of alternative uses.

Carine Bonnejean, Managing Director of Hotels at Christie & Co, said, “Despite all the unprecedented challenges and uncertainty our industry has faced in 2020, our experienced team across the UK has demonstrated that deals can be achieved in the current environment.

Undoubtedly, we will see even more opportunities coming to market this year and our key focus is to deliver the best outcomes for our clients.”

Various Eateries Receives £2.5m Business Interruption Insurance Payout Various Eateries, which owns and operates the Coppa Club and Tavolino brands, has received an interim £2.5m payout from its business interruption insurance policy following the landmark Supreme Court ruling earlier this month.

In a statement the Group said it has minimised its cash burn during the closure period and has received an interim payment under its Business Interruption Insurance policy of £2.5 million. Whilst this payment does not entirely compensate for the loss of business over the period of the epidemic, it does support the Group's overall liquidity, which remains strong. Negotiations with its insurance company regarding additional claims and the final claim period are still continuing and further updates will be provided in due course, as appropriate The company stated: “Whilst this payment does not entirely compensate for the loss of business over the period of the epidemic, it does support the group’s overall liquidity, which remains strong. Negotiations with its insurance company regarding additional claims and the final

claim period are still continuing and further updates will be provided in due course, as appropriate. The board deplores the damage done to our previously vibrant and thriving industry, with the attendant loss of businesses, jobs and livelihoods. However, even allowing for the likely extension of lockdown and restrictive measures, the group’s growth strategy remains as previously communicated to investors – to capitalise on the opportunities emerging from the impact of the pandemic and associated restrictions.

Management continues to expect the availability of prime sites and high-quality staff to provide a backdrop highly conducive to successful expansion. In line with this strategy, while the business has been closed management has been exploring a number of desirable sites for expansion across the UK. Given the lack of guidance as to when lockdown and other restrictions will be lifted, the company has so far chosen to hold off signing up to any new leases, but expects to be able to do so in the near future on terms that reflect the considerable and continuing

fall in retail property values.

In light of the continuing uncertainty as to when the latest lockdown may end, it is no longer possible to accurately estimate the impact on earnings and therefore the board is withdrawing its current guidance.”

Chief executive Yishay Malkov said: “The management team and I have run restaurants through numerous crises and challenging external events and we have always come back stronger. While covid-19 is the biggest challenge our industry has seen, we have the team, the sites and the resources to get back on the expansion trail, just as soon as the government fires the starting gun. We applaud the rapid roll-out of the vaccine and note the government’s objective of inoculating all members of the four most vulnerable groups by 15th February 2021.

Providing this is achieved, the company urges the government to help get this amazing industry, employing more than three million mainly young people, back on its feet.”

Union And Sector Chiefs: Set Up Hospitality Task Force Across EU Institutions Issue 42

The heads of 13 European hospitality and value chain representing bodies and trade unions have jointly called for the immediate setting up of a hospitality task force across the EU Institutions to discuss the impact that COVID-19 has had on business and jobs, and to deliver a road map for recovery.

The Brewers of Europe and the cosignatories want “predictability for the hospitality sector and its supply chain, through a safe, timely and sustainable reopening as soon as the economy starts to open up again”.

CLH Digital

Pierre-Olivier Bergeron, Secretary General of The Brewers of Europe said “The pandemic has taken lives and livelihoods. At the right time and when it is safe to do so, we must do all we can to reconnect the hospitality value chain and avoid further knock-on effects. With bars, pubs, cafés and restaurants so integral to our society and economy, we call on the EU institutions to ensure that the hospitality sector has strong and dedicated support to help its recovery”.

Hospitality businesses and the entire system that supports them, are an essential part of Europe’s social and economic fabric, providing millions of jobs to workers across the continent.

This comes as Ivan Štefanec, MEP, member of the Committee on the Internal Market and Consumer Protection (IMCO) and President of the European Parliament Beer Club recommended in December 2020 that the taskforce be backed by MEPs.

“Investing in the hospitality industry now will pay off for our collective recovery in the future, helping to kickstart the wider economy and society”, the statement says.

The full statement can be read here and more information about the beer sector’s response to the crisis can be found at www.reconnect.beer

The Plough in Whitstable Gives 800 Meals Away to Local Community The Plough, on St John’s Road in Whitstable, is celebrating giving away over 800 meals, and counting, to the vulnerable and elderly in its community. Publican, Mel Evans, was recognised by local community group, Red Zebra Community Solutions, for her help in ensuring the Whitstable community have all been looked after throughout the pandemic.

Mel started her initiative back in April 2020 when she began offering a takeaway service. With each meal delivered came a note asking if the recipients needed help, or if they knew anyone who did. And by the end of the first week, Mel had fifteen elderly and vulnerable people to deliver their Sunday lunches.

Not long after, Red Zebra Community Solutions approached Mel and her team to work together in expanding The Plough’s free meals. Now, with the help of volunteer delivery drivers, up to 40 meals are given away every week. Each meal consists of roast beef, roast chicken or a vegetarian option and are all served with roast potatoes, Yorkshire pudding, creamy leeks, cabbage peas and carrots.

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Mel said: “I’ve always said, if people need help, I’ll do whatever I can to help them out. And, I’ve really been in an incredibly fortunate position that I have been able to. Thanks to having such a wonderful team who have such enthusiasm for doing what they can for the community, suppliers who also jumped at the chance to get involved, and Red Zebra for doing the work they do and helping us to expand to help more people.

“It makes everything worth it to hear that we can genuinely make a difference in people’s lives too. The daughter of one of our regular deliveries rang us up to let us know just how much her dad enjoyed his Sunday dinner and that he looks forward to it every week. It really touches me to hear that people enjoy their meals.

“In this day and age, nobody should be going hungry and we intend to keep doing our bit to make that a reality in Whitstable, for as long as necessary. So if anyone knows someone who is struggling, just let us know – we’re here to help!

Hospitality Sector Continues To Face Hurdles, Pubs, Restaurants Could Stay Shut Until July 10

CLH Digital

Issue 42

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) This is not unknown that the lockdowns and restrictions due to the Covid-19 pandemic have particularly affected the hospitality sector. The latest lockdown imposed on 5 January has further worsened the situation with the emergence of the new mutation of coronavirus. Overall, the hospitality sector has lost around £8 billion in revenue and 297,000 jobs between February and November in 2020.

Despite the UK government providing cushions, such as the furlough scheme, VAT cuts and business loans, to sail through the difficult times, it has not been enough.

The business owners have condemned the government’s efforts to tackle the situation effectively and have expressed their unhappiness towards the prolonged tiered restrictions even during the festive season. Experts and business leaders said the government has been unfair towards the sector and should have at least be given a chance to prepare themselves to handle the situation.

reopen in May. Now, the businesses are looking forward to a particular date on which the current lockdown restrictions would end, and they can resume business.

Kate Nicholls, the chief executive of UK Hospitality, said that the extension of laws has come as a surprise as it still remains uncertain when the restrictions would end.

Earlier, PM Boris Johnson had said that the restrictions could be eased after 15 February, but later 22 January he said giving the current high levels of infection rates, the government may revise its plans until the vaccination programme goes as per the plan.

Till 23 January, 6,353,321 Brits had received their first dose of the vaccine. Around 469,660 have received their second dose in the UK.

WHAT ARE THE RULES PRESENTLY IN PLACE? England is currently witnessing complete closure of bars, cafes, pubs, restaurants, and social clubs. Only takeaways of food and non-alcoholic drinks through click-and-collect and drive-through services are allowed until 11 PM GMT. Northern Ireland: Hospitality venues remain closed except for delivery, drive-through and takeaway of food and drink.

LOCKDOWN BLUES The UK government has decided to extend the Covid-19 lockdown powers given to councils for the hospitality sector. The coronavirus lockdown laws for England were introduced in July 2020 which gave powers to the local authorities to close or limit access to certain hospitality venues in order to prevent the spread of the virus.

These lockdown laws, which were due to come to an end last week, have been extended and now if the local authorities want, they can keep the pubs and restaurants closed until 17 July. The decision was finalised after Health Secretary Matt Hancock reviewed the third lockdown earlier this month, which brought in some changes in the rules.

This has come as a shock for the business owners and industry experts, who were expecting things to

Scotland: Five-level restriction system has been introduced in Scotland. Customers under level four are not allowed to go inside the premises to collect their packages. However, businesses in Level 3 are permitted to remain open only till 6 PM. Wales: None of the bars, pubs and restaurant are allowing customers to enter the premises as Wales is under Level 4 restrictions. Only takeaway or delivery is permitted by undertaking proper measures to restrict virus transmission.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, has said the additional restrictions have added to the woes for the sector.

Hospitality Hardest Hit By Pandemic Job Losses The hospitality and licensed on trade sector has been hit the hardest by pandemic related job losses according to statistics revealed by the Office of National Statistics (ONS).

The vacancies recovery has slowed in October to December 2020 and these are still below the levels seen before the impact of the coronavirus pandemic.

The United Kingdom’s unemployment rate has increased to 5% in the 3 months to November 2020. Since February 2020, the number of payroll employees has fallen by 828,000; however, the larger falls were seen at the start of the coronavirus (COVID-19) pandemic.

• The UK employment rate, in the three months to November 2020, was estimated at 75.2%, 1.1 percentage points lower than a year earlier and 0.4 percentage points lower than the previous quarter.

• The UK unemployment rate, in the three months to November 2020, was estimated at 5.0%, 1.2 percentage points higher than a year earlier and 0.6 percentage points higher than the previous quarter.

• In the three months to November 2020, the redundancy rate reached a record high of 14.2 per thousand.

• Early estimates for December 2020 indicate that the number of payrolled employees fell by 2.7% compared with December 2019, which is a fall of 793,000 employees; since February 2020, 828,000 fewer people were in payrolled employment.

• The Claimant Count increased slightly in December 2020, to 2.6 million; this includes both those working with low income or hours and those who are not working.

• There were an estimated 578,000 vacancies in the UK in October to December 2020; this is 224,000 fewer than a year ago and 81,000 more than the previous quarter.

• Growth in average total pay (including bonuses) among employees for the three months September to November 2020 increased to 3.6%, and growth in regular pay The report also highlights the effectiveness of the government furlough scheme, which in October 2020 was protecting 2.4 million

For September to November 2020, an estimated 1.72 million people were unemployed, up 418,000 on the same period the previous year and up 202,000 on the quarter, however, the hospitality sector has been the worst affected. The number of unemployed has increased by 50,000 year on year.

Data from our Labour Force Survey (LFS) show a large increase in the unemployment rate while the employment rate continues to fall.

The number of redundancies reached a record high in September to November 2020, although the weekly data show it has dropped from the peak in September.

Although decreasing over the year, total hours worked increased from the low levels in the previous quarter, even with the September to November period covering a time when a number of coronavirus lockdown measures were reintroduced. The number of people temporarily away from work has fallen since its peak in April and May 2020, although it has risen slightly in November. The number of people away from work because of the pandemic and receiving no pay has also fallen since the start of the pandemic but risen slightly over the last month.

workers from unemployment down from a peak of almost 9 million (8.9 million) in May 2020.

Neil Pattison, Director at Caterer.com, the UK hospitality industry job board said: “The latest ONS Labour Market stats highlight the need for dedicated Government support for the hospitality sector as continued business closures force many of our hugely valuable workforce to look elsewhere for work. We come together with the industry in urging the Prime Minister to create a new position in Government that can give hospitality businesses a clear roadmap for reopening to help it get back on its feet.

“It’s clear that there’s significant pent-up customer demand for hospitality services and that, once the sector is able to reopen, it can play a pivotal role in creating future jobs, helping to reboot the economy and in particular address rising youth unemployment.”

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Rising unemployment and redundancies hitting a record high are extremely concerning. As one of the most devastated sectors by COVID-19, we fear it could get a lot worse unless action is taken.

“The Chancellor must act to get us over this final hurdle in the fight against the virus. A clear roadmap to reopening is needed to save jobs, along with an economic stimulus package so sectors like ours can bounce back and lead the recovery.”

Pubs & Brewers Welcome Scottish Budget; Now the Chancellor Must Deliver The Scottish Beer & Pub Association (SBPA) has welcomed the budget delivered by Finance Secretary Kate Forbes to Holyrood this afternoon.

The budget includes a three-month 100% relief to business rates, which could be extended if the funds are made available from Westminster.

The SBPA and British Beer & Pub Association (BBPA) have now called on the UK Government and Chancellor Rishi Sunak to similarly stand up for the sector by ensuring that a business rates holiday remains in place, the reduction in VAT is extended and includes a cut in alcohol, and a cut in beer duty – which remains amongst the highest in the world.

“In order to ensure a strong and recovery this needs to be further extended to the full year and it’s welcome that the Finance Secretary made clear that further support will be available dependent on the Chancellors budget in March. Now, the industry has their eyes on ensuring the support for the sector is replicated and boosted by the UK Government.

Commenting, CEO of the Scottish Beer & Pub Association and the British Beer & Pub Association, Emma McClarkin, said:

“We therefore urge the Chancellor, Rishi Sunak, to extend the Business Rates holiday for pubs and brewers across the rest of the UK. Businesses across the country are facing a cliff edge when the rates holiday ends in March. They need reassurance now, in this third lockdown, that the Government still has their back and is invested in them – as the Scottish Government has done.

“This is a strong budget by the Finance Secretary and certainly will help support Scotland’s pubs and brewers through these unprecedented times. The business rates support in the form of a three-month cancellation will provide a degree of certainty for our members and help many businesses whilst the pandemic is still ongoing.

“Brewers and Pubs are vital to Scotland’s economy, jobs, and culture.

Whilst the support contained within this budget is hugely welcomed, it remains a long back to profitability for these businesses. The UK Government must provide the additional support and certainty needed to ensure business survival until the end of the pandemic.”

The Scottish Licensed Trade Association (SLTA) also welcomed the announcement, but the trade body has warned that it doesn’t go far enough. Colin Wilkinson, SLTA managing director, said: “Today’s announcement is good news, as is the promise of further ongoing business support – it gives us a much-needed stay of execution. The reduction in the poundage rate, from 49.8 pence to 49 pence – is also very welcomed.

“However, further support from the Westminster Government is crucial and our hope is that UK Chancellor Rishi Sunak steps up to the mark by extending the current furlough scheme, committing to retain the commercial rates relief and the temporary 5% reduced rate of VAT for hospitality beyond March 31 and well in to 2022.

“Our sector is battered and bruised – and the sooner both the Scottish and UK Governments can provide clarity on support and an indication of an exit strategy out of this pandemic the better. Our pubs, hotels and restaurants are at breaking point and need support now”.

Cut Duty Rates and Support British Businesses To Compete In A Global Market Issue 42

The Wine and Spirit Trade Association is calling on the Chancellor to cut alcohol duty and allow UK businesses to thrive and compete on a global stage.

As Britain takes its new place outside of the EU, the WSTA has voiced concern that the UK’s excessively high duty rates are deterring investment.

British spirit and wine producers have also voiced their despair at the Government’s continued targeting of British made products.

UK drinkers are currently forced to pay £2.23 on duty per bottle of still wine, £2.86 on a bottle of sparkling wine and £8.05 for every bottle of spirit at 40% ABV.

whilst in France the duty rate is just 3p.

Spanish and Italian drinkers also benefit from the zero duty rate on sparkling wines, too, whereas Brits enjoying fizz are punished even more for their choice, attracting an even higher rate (than still) of £2.86 per bottle.

This is particularly painful for those looking to enjoy homegrown products – with three quarters of the wine produced in the UK is sparkling.

And it’s not just Europe which offers better support to their domestic wine and spirit producers – in New Zealand, duty accounts for only 22% of the cost of a bottle of wine.

For spirit drinkers in Europe only Sweden, Finland and Ireland tax their spirits more heavily than the UK. Like wine producing countries outside the UK, the majority of spirit producing countries support their distillers. The duty on spirits in Japan comes in equating to £2.82 per litre of pure alcohol, which is about 10% of the UK’s rate.

Miles Beale, chief executive of the Wine and Spirit Trade Association, said:

Duty is currently so high in the UK that 55% of the average priced bottle of wine and 73% of an average priced bottle of spirits, at 40% abv, sold in shops and supermarkets is now taken by the Treasury in tax and VAT.

“The UK ‘s punishingly high duty rates are stifling home grown wine and spirit businesses as well as acting as a deterrent to attracting investment.

The UK alcohol industry is one of the most heavily taxed in Europe.

Drinkers in Germany, Spain and Italy all enjoy a zero duty rate on wine,

A duty cut would provide the UK’s wine and spirit businesses the breathing space needed to recover from the Covid pandemic and the almost complete shutdown for the UK’s hospitality sector – the drinks’

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industry’s shop window – allowing them time to plan for growth, including innovation and exploring new opportunities. And from experience we also know that duty cuts often lead to increased revenue for the Exchequer – from both VAT and duty receipts.

The alternative is depressing. In the current climate duty hikes will undermine the viability of some businesses and reduce the ambition of others. In particular tax increases will suppress already falling demand, by raising prices to consumers, as well as reducing choice. Indeed, duty increases would send all the wrong signals to consumers and to UK drinks businesses, most of which are SMEs. It would be the perfect blend for exacerbating the adverse effects of Covid and undermining recovery and future growth.”

The UK’s wine and spirit industry is integral to our economy, supporting some 360,000 jobs in the UK, contributing £49 billion every year in economic activity and paying more than £12 billion in duty and VAT. Charles Simpson, owner of Simpson’s wine estate, said: “The duty rates on wine in the UK are ridiculously high compared to other countries like France. Between the VAT and duty, sometimes I feel like a tax collector. I personally feel that wine duty at this level in the UK is really punishing on entry-level wines.

"I would like to see UK duty fall in line with our European counterparts and the government to become more supportive of UK wine producers, similar to how the French government has nurtured its domestic industry through low duty. This will truly help and support our young, home-grown English wine industry."

Tim Martin Sells £50m In JD Wetherspoon Shares JD Wetherspoon chairman Tim Martin has sold shares worth £50.3m to capitalise on the “significant buying interest” following the company placing last week.

Last week the pub group announced that it was raising capital through its investors via an accelerated share placing of over £90m.

In a regulatory update, Mr Martin revealed he has agreed to a ‘lock up arrangement’ on his remaining shareholding that runs until the release of the announcement of the company’s results for the 52 weeks to 25 July 2021 – which is expected to take place in September 2021.

On 26 January, Martin announced that he sold 4,370,000 of the company’s ordinary shares at a price of £11.50 per share. Taking his holding in the company to 21.88%.

As a result of the transaction, Tim Martin’s holding in the company now comprises 28,174,709 shares which is 21.88 % of the issued share capital of the company.”

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Hoteliers Call For Recovery Roadmap 12

CLH Digital

Issue 42

Hoteliers are calling on the government to provide their businesses with a roadmap to recovery similar to the one that has been outlined for schools.

They say they feel they have not been treated as fairly as other sectors and are calling for more clarity to enable them to properly plan and prepare to re-open their businesses.

Earlier this month Prime Minister Boris Johnson launched the ‘Build Back Better Council’ which aims to bring together business leaders from many sectors to work with the government to unlock investment, boost job creation and help shape post-pandemic economic recovery plans.

But Raphael Herzog, chair of the Bristol Hoteliers Association (BHA) says his sector is not properly represented on this council and that hotels are not being given the voice and support they need.

He said: “There is one restaurant chain representative on this new council, but no dedicated voice for hoteliers.

“Many of the other industries represented on the council, such as construction, banking and telecommunications, have been able to continue operating during the lockdowns to a far greater extent than we have been able to, yet they have a dedicated representative and we do not.

“Many hotels have invested considerable sums of money – despite having very little, if any, income – in making our buildings Covid-19 safe, yet hotels have been among the first businesses to be forced to close during lockdowns and are among the last to be allowed to open.

“Despite this, we have continual costs, such as security, cleaning and maintenance, yet no income.”

He said this week’s announcement that schools would not re-open until the second week of March at the earliest means realistically that it could be April or even May before hotels can open.

With treasury minister Jesse Norman suggesting this week that there are no plans to extend the current VAT reduction for hospitality businesses after the end of March, Mr Herzog said hoteliers are desperate for more clarity and more support.

“We need a VAT reduction until December so that we can benefit from it when we are open. The reduction makes no meaningful difference to us while we are shut.

“Why would you not allow people to stay in a hotel and have a meal in a restaurant? Surely it’s much safer to manage people’s social lives in environments which have been made as clean as possible than for people to feel they have no choice but to get together to have parties in houses and flats, which pose a far greater risk to their health?

“With all the measures we’ve invested in, it is safer to come to one of our hotels than it is to go shopping in a supermarket.”

“Furthermore, hospitality is the first employer for many under-25s, and we’ll be here to help provide those young people with jobs as soon as possible.

“The hospitality sector is also keen to use the Kickstart scheme, but again we simply can’t plan until we are given a better idea of when we are going to be able to open.”

The Kickstart scheme enables employers to create six-month job placements for young people who are currently on Universal Credit and

at risk of long-term employment.

Funding is provided to cover the relevant National Minimum Wage for 25 hours per week, plus associated National Insurance contributions.

Mr Herzog said: “While it will take time to get our hotels fully back up and running the Kickstart scheme will be an idea way to ensure we have adequate staffing levels in an affordable way, while giving those young people vital skills and experience to make it easier for them to find work once the scheme ends.”

“But with no idea on when we can re-open, we simply cannot plan or recruit. We need a roadmap, like the one laid out for schools. Previously, we have been given just a few days’ notice that we are able to open again, which is simply not enough time to get everything ready.

“We need to know when we can recruit; when we can open; we need clear answers on whether or not the VAT reduction will be extended – we have called for it to be extended for the whole of 2021 because it is going to take time for our businesses to get back up and running.

“We’ve asked for clarity about whether or not there will be further extensions to the furlough scheme, or any other support.

“We need to get hotels and restaurants to be allowed to operate again under the Tier 3 restrictions, like any other non-essential businesses.”

He added that he is constantly in touch with local MPs to seek further support for the sector, but even many MPs are “not kept in the loop on what is happening, and when.”

Mr Herzog said: “The Prime Minister has said it won’t be enough to go back to normal as we recover from the pandemic, he wants to ‘build back better’ and level up opportunity for people and businesses across the UK. “We say that the government should level up opportunity for hotels, too and provide us with a clear roadmap. Hotels have not been supported as much as other industries have and more than anything else we just want to be treated fairly.”

CIPD Urges The Government To Extend The Furlough Scheme Ahead Of The Budget

With six weeks still to go until the Chancellor’s Budget, the CIPD is urging the Government to act early to extend the furlough scheme to protect jobs, support incomes and enhance skills development.

Its calls are outlined in a report that the professional body for HR and people development is launching today: The Future of Furlough – Recommendations for now and for any future wage subsidy.

The CIPD is calling for Government to:

Link the furlough scheme to support to enable firms to train staff who are fully furloughed or working reduced hours and to provide funded outplacement skills development support to any worker made redundant. This support could be provided by allowing employers in England using the furlough scheme to use their apprenticeship levy funding for other forms of accredited training and skills development, as well as apprenticeships.

Extend the furlough scheme to the end of June 20201 and announce that decision well in advance, and certainly ahead of the March Budget, to give businesses a long-term picture of support so they can plan effectively and not risk jobs unnecessarily. The CIPD first wrote to the Chancellor in December 2020 to set out its recommendation for extending the furlough scheme.

In order to support smaller non-levy-paying firms, the CIPD is recommending the creation of a furlough scheme training fund of up to £100 million, which would be funded from levy-paying firms’ expired levy funds that would otherwise go to HM Treasury. The CIPD estimates that this could pay for training or outplacement skills development support for nearly 160,000 workers in small firms.

Retain the Government subsidy at 80% to the end of April, reducing to 70% in May and June.

Jonathan Boys, author of the report and labour market analyst for the CIPD comments:

Introduce a lower limit to the furlough scheme, set at the National Minimum Wage, to ensure no incomes dip below this level. This is important as those that are on the lowest rates of pay are least likely to have their furlough pay topped up by their employer.

“The furlough scheme has been a lifeline for thousands of organisations, helping to protect jobs and keep businesses afloat. However, this latest wave of the pandemic shows that UK PLC won’t be operating as business as usual for many months yet, and that businesses need urgent

help.

“Businesses need certainty now on what support will be available to them in the months ahead. Our survey shows that many want the furlough scheme to extend beyond April, but the Chancellor has said that this won’t be reviewed until March at the earliest. Businesses cannot wait that long for certainty, they need a clear indication of Government support to June at least and they need to know this in good time.

“To delay this decision unnecessarily risks losing viable jobs and increasing redundancy costs for employers, which can amount to thousands of pounds. Adding these costs to new hiring costs when businesses do open up again could prove to be a significant outlay for businesses that few will be able to afford. An early decision on extending the furlough scheme will give employers the certainty they need to make the right call for their business and their employees.”

According to the CIPD’s summer 2020 Labour Market Outlook report, the average cost of a redundancy is £11,125. In December 2020 the Office for National Statistics reported that latest redundancy figures had increased by a record 217,000 on the quarter to reach a record high of 370,000 representing a significant cost to UK businesses.

Hospitality Apprenticeship Showcase 2021 Goes Online The Hospitality Apprenticeship Showcase (HAS) is back for its fifth year to celebrate National Apprenticeship Week. Usually taking place in the House of Commons, this year’s HAS, will be hosted online on Thursday 11 February.

The Hospitality Apprenticeship Showcase unites companies to portray the diverse range of roles within the sector and to reiterate the importance of cross-party support to ensure the hospitality sector has the right foundations to continue to thrive in our towns, cities and villages. For the past four years, around one thousand apprentices from the hospitality sector have showcased their skills to Lords, Ladies, and MPs as they celebrate National Apprenticeship Week in the House of Commons.

This year’s event will be hosted by Gillian Keegan MP, Parliamentary Under Secretary of State for Apprenticeships and Skills and Mike Wood MP, Chair of the All Party Parliamentary Beer Group. It will involve an online round table discussion, where hospitality apprentices will have the chance to ask the MPs their burning questions.

The hospitality industry has been hit hard in 2020. Due to the pandemic, the annual loss of sales amounted to circa £53.3billion across the hospitality industry. The ONS reported that the hospitality industry had the biggest decline in payroll between February and November last year. This loss in jobs is more than what has

been seen in the retail and wholesale industry and manufacturing industry combined[i].

Sector specialist and MD of HIT Training, Jill Whittaker, who will be chairing the session said: “We are delighted that both Minister Keegan and Mr. Wood MP are attending the virtual Apprenticeship event. This year’s HAS is going to be rather different from previous years, and while we will miss the energetic, interactive event staged at the House of Commons, we are sure some interesting questions will be posed to the Minister from apprentices across the industry.

“As a result of the COVID-19 pandemic and currently being in the third national lockdown, young people are feeling more side lined than ever. The economic fallout has seen their career prospects diminish and negativity and depression loom in a demographic that is full of potential, creativity, and drive. However, I am certain that hospitality will not only survive the COVID-19 pandemic, but it will prosper as it rebuilds with first class learning and development programmes, investing in lasting careers. We will show that hospitality is a viable, stable career prospect that young people, and indeed people of all ages, can turn to as we emerge from this pandemic.”

To date, apprentices from the Stonegate Group, Fuller, Smith and Turner PLC, Marston’s PLC, Mitchells & Butlers, JD Wetherspoon, McDonald’s, Springboard and Diageo are amongst those to confirm their participation in the free HAS 2021 event, with the full list of participants to be announced.

For more information and to get involved, please contact: joannesteward@leisurepr.co.uk

Mandatory Hotel Quarantine Announced Issue 42

CLH Digital

UK nationals and residents returning from 30 “red list” countries will be placed in quarantine in government-provided accommodation, such as hotels for 10 days, Prime Minister Boris Johnson has told MPs. Testing for Covid-19 during their stay would take place, with people allowed to leave once testing negative for the virus.

devastated by the pandemic, the UK’s Travel & Tourism sector could be brought to its knees.

He said the government would “enforce this at ports and airports by asking people why they are leaving and instructing them to return home if they do not have a valid reason to travel”.

“If the UK is to have any hope of reviving the economy after the pandemic, we have to protect a sector which will be instrumental in kick starting it.”

Announcing the new hotel quarantine requirements, the Prime Minister told MPs the government had already banned travel from countries “where there is a risk of known variants including South Africa, Portugal and South American nations”.

“In order to reduce the risk posed by UK nationals and residents returning home from these countries, I can announce that we will require all such arrivals who cannot be refused entry to isolate in government provided accommodation, such as hotels, for 10 days without exception,” he added.

Costs are yet to be announced, but it could cost in excess of £1,000 per person, and it is understood travellers from the red list countries will have to pay to isolate in a hotel, with coronavirus testing carried out during their stay.

The Prime Minister said the new measures are aimed at preventing new mutant COVID strains from reaching the UK. Mandatory hotel quarantine for arrivals have already been introduced by other countries, including Australia, China and New Zealand.

People will also be required to fill in a form explaining why their trip is necessary, with enforcement stepped up at airports to prevent leisure travel.

Commenting on the new quarantine plans, Kate Nicholls, CEO of UKHospitality said: “Driving down cases and taking steps to eliminate new strains of the virus through enforcement of new and existing quarantine rules will help the pace of which restrictions are eased as part of the Prime Minister’s exit strategy, and hopefully lead to the reopening of hospitality sooner rather than later.

“It’s just as important, in the long term, that when travel resumes, the UK continues to have a strong reputation internationally as a safe destination and point of arrival to avoid acting as a longer-term deterrent to international visitors."

Following the news the World Travel and Tourism Council (WTTC) have called on the government to implement a support package.

Hotel quarantine could wipe out more than £380,000 from the UK economy every minute, said the WTTC. Gloria Guevara, WTTC President & CEO, said: “WTTC urgently calls upon the UK government to extend the furlough scheme for those employed in the beleaguered Travel & Tourism sector.

“Without it and a comprehensive support package for businesses up and down the country which have been

“International travel will all but wiped out and according to WTTC analysis, the UK economy could lose a staggering £380,000 every minute – or almost £548 million every day.

“The government has a duty to share its own economic impact assessment, so we fully understand the effect these measures will have on the sector and the wider economy.

The WTTC also stated that it fears the crippling impact of the new proposals being considered by the UK government would cause irreparable damage to a sector which contributes nearly £200 billion to the UK economy.

The concern follows nine months of devastating travel restrictions, which has left scores of businesses crushed, millions of jobs lost or put at risk, and confidence to travel at an all-time low.

Ms Guevara added: “The UK Travel & Tourism sector is in a fight for survival – it’s that simple. With the sector in such a fragile state, the introduction of hotel quarantines by the UK government could force the complete collapse of Travel & Tourism.

“Travellers and holidaymakers would simply not book business or leisure trips knowing they would have to pay to isolate in a hotel, causing a drastic drop in revenues throughout the sector.

“From airlines to travel agents, travel management companies to holiday companies and beyond, the effect on UK travel businesses would be devastating, further delaying the economic recovery. Even the threat of such action is enough to cause consternation and serious alarm.

“WTTC believes the measures introduced by the government just last week – proof of a pre-departure COVID-19 test, followed by short quarantine and another test if necessary, could stop the virus in its tracks, and still allow the freedom to travel safely.

“A number of countries, such as Iceland, have successfully implemented a testing regime on arrival, which has curbed the spread, whilst ensuring borders remain open. So, it’s crucial these measures are given some time to work.

“Despite the current gloom, we truly believe there is room for optimism and a brighter future ahead.

Business travel, visiting families and holidays can return with a combination of an internationally recognised testing regime, vaccines and mandatory mask wearing.

“These simple but highly effective measures, if implemented properly, could aid the revival of a sector which will be essential to powering the UK and global economic recovery.”

WTTC maintains despite months of forced quarantines post travel, there is absolutely no evidence to suggest they work.

Even the government’s own figures show quarantines have not proved to be effective in reducing the spread of COVID-19. Community transmission continues to pose a far greater peril than international travel.

The European Centre for Disease Prevention and Control (ECDC), along with many other major organisations, have said quarantines are not an effective public health measure and only hinder travel.

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Redundancy In The Hospitality Sector: What Do Employers Need To Consider?

14

CLH Digital

Issue 42

By Katie Ash, Head Of Employment Law, Banner Jones Solicitors (www.bannerjones.co.uk)

With the country now in its third lockdown, it is clear that the hospitality sector has been hit the hardest and with no sign of hotels, pubs and restaurants reopening soon, employers in this sector will be almost certainly be facing some tough decisions about their staff in the coming weeks and months.

Many employers welcomed the extension of the furlough scheme to the 30th April 2021, but unless a further extension of the job retention scheme is announced soon, it could leave businesses with no option but to let staff go. Once the support of the furlough scheme does finally end, the cost of those furloughed staff will fall back onto the employer, and therefore major operational changes may become necessary if businesses are to survive.

If you are at the stage where you are considering redundancy, it is important to be clear on your legal obligations as an employer, to prevent causing yourself even more difficulties than you already face.

It does not mean that the process needs to be cumbersome or costly if employers and employees work together in the best interests of the business. In this article, Katie Ash, Head of Employment Law at Banner Jones Solicitors in Sheffield and the East Midlands, shares her guidance for how to proceed with what can often be a challenging process.

REVIEW YOUR EMPLOYMENT CONTRACTS First things first: it is worth carrying out a comprehensive review of all employment contracts. You may wish to consider key clauses such as ‘lay off’ and ‘short time working’ clauses that could help you ease the pressure of reopening by allowing you to temporarily reduce staff hours or asking colleagues to work in a different (less costly) location. Some may ask office based staff to remain working from home for example as a way to reduce costs.

Other potential savings could include reducing or dispensing with overtime; dispensing with discretionary benefits; moving employees to other roles within the business (subject to their agreement); offering early retirement; and putting a freeze on recruitment.

While much of this will be less than ideal – both from your, and your employees’ perspective – it could help to steady the ship, and allow you to making savings that will help the business return to a sustainable position for the longer term.

If however, redundancies do become necessary, it is important to remember that the usual employment law rules do apply, despite the rather unprecedented set of circumstances in which we find ourselves.

Staff are protected from unfair or unjust dismissals by law, and employers who do not carry out proper and full consultations could land themselves in hot water.

MAKE SURE YOUR REDUNDANCIES ARE JUSTIFIABLE AND FAIR It is important to clarify that when a business is making a redundancy, it is not the ‘person’ that is being made redundant, but rather the role.

If you are considering redundancies, at the outset, ensure you have a justifiable reason for making a position redundant. Examples may include closing down a department, making cost savings by reducing staff numbers, the closure of the business, or the introduction of new technology that has made the role unnecessary.

You must make sure that you do not discriminate when choosing employees for redundancy. Fair reasons may include performance, or an employee’s disciplinary record. It would be prudent to score employees based on a range of criteria and do note that some reasons are automatically unfair and therefore should not be used.

CALCULATE THE COST OF REDUNDANCIES Once you have identified those at risk, you will also want to ensure that you calculate the cost of the redundancies to the business.

Remember, that whilst you will ultimately save on salaries, if an employee has been with you for two years or more, they will be entitled to a statutory redundancy payment in addition to their contractual or statutory notice.

The amount that they receive as a redundancy payment under employment law is based on a calculation including factors such as an employee’s weekly gross pay, age and length of service.

Getting the process right is also key to ensuring that you don’t fall foul of employment law and potentially cost yourself and your business more as a result. If you have reached the point where compulsory redundancies are necessary – be that due to the relocation of the business, a reduction in the work required, or the closure of certain departments or divisions – you are no doubt already under substantial pressure, and it can be easy to make mistakes, which could leave you vulnerable from a legal perspective.

You may wish to consult specialist employment law solicitors like those in the team at Banner Jones before taking action; just to be sure you get it right.

MEETING AND CONSULTING YOUR EMPLOYEES With costs considered, you must ‘meet’ with employees if they are at risk of redundancy or have been selected for redundancy. If that individual is shielding and not able to meet in person it does not stop them from taking part in this step of the process, and you must ensure that you look at alternative methods to hold the consultation, including using video call technology or even good old-fashioned pen and paper. During the consultation process, you may consider other alternatives with employees, such as offering a position in a different department (if possible) or reducing their hours of work.

If you are making 20 or more redundancies within a 90-day period, then you will also have to carry out what is known as collective consultation. This places more legal obligations on an employer to carry out certain steps during the redundancy process and it would be prudent to take advice to make sure you get it right, as the penalty for getting it wrong could be up to 13 weeks’ actual pay per employee and a criminal conviction.

LETTING STAFF GO The next step is agreeing a leaving date, and to confirm this to your staff in writing, giving the correct notice period under contract or statute, with statutory notice being given as a minimum (this depends on each employee’s length of service).

You should also give dismissed employees the right of appeal. If an employee appeals, you should invite them to attend a further meeting to hear the appeal, and follow it up with a letter to confirm the outcome.

Whatever your process looks like, it is vital that you document every stage of the process.

As we wait to hear whether or not Rishi Sunak will extend the furlough scheme through to the summer, it could be worth making sure that you are clear on the redundancy process just in case you ever need it.

The Banner Jones team are available to answer any employment or redundancy related enquiries at this time, as well as provide advice on employment contracts or restructures. This can all be done remotely via virtual appointments. www.bannerjones.co.uk/for-business/services/employment-law/ redundancies-and-reorganisations

Michelin Releases Guide for Great Britain and Ireland 2021 The Michelin Guide unveiled this week, delivered some welcome good news during tumultuous times for Great Britain and Ireland’s hospitality sector with the announcement of two new three-star restaurants, with both kitchens run by female chefs, Hélène Darroze at The Connaught and Core by Clare Smyth in London.

The virtual event was hosted by television presenter Davina McCall, the annual event saw various well known chefs pop up via video link, including James Sommerin, Heston Blumenthal, Jean-Phillipe Blondet and Gordon Ramsay. It was also the first year to introduce a ‘green star’, which celebrates restaurants that are committed to sustainability.

23 restaurants were awarded this new green star, including The Black Swan in Oldstead and L’Enclume in Cartmel.

By pressing ahead with its 21 guide Michelin insisted that they wanted to support the ailing hospitality industry. “We want to shine a light on our industry, to keep people talking about it in the media and remind everyone of what we have, and to bring news of our great restaurants to a global audience.

“And it’s not just the restaurants themselves. By celebrating our wonderful industry we also recognise all those who depend upon it and are part of the supply chain, from bakers and butchers, to farmers and fishermen. During our launch we will be acknowledging the great work being done in sustainable gastronomy, as well as highlighting great serv-

ice, recognising young talent and saluting those who mentor others.”

By postponing publication for a few months and by making the Guide digital only, the inspectors were able to work on this edition for over 16 months, which meant the lockdowns could be easily absorbed into the working period.

They have used the same methodology and looked for the same standards as they do in any year. There have been no shortcuts taken that would compromise the integrity of the Guide.

The Cottage in the Wood, in the Whinlatter mountain forest near Keswick, is one of the recipients of the much-coveted accolade in the Michelin Guide, Chef-Director at The Cottage in the Wood, Ben Wilkinson, says the challenges of the pandemic mean it is vital to keep celebrating the culinary talent that the UK has to offer.

He comments, “There’s no denying that it’s tough for the hospitality industry right now, but it’s important to remind people what we have and look ahead to reopening our doors to customers when the time is right.

“Running a restaurant to such continually high standards takes passion, hard work and resilience from a dedicated team of people.

Although the last 12 months have tested chefs and restaurateurs to the limit, there is a collective determination to keep striving for excellence – and fight for the future of our industry.

“In the Lake District, there is a massive breadth and depth of outstanding food and culinary talent, which we need to hold onto and develop for the future. We’re proud to be part of that and whatever 2021 holds, we will always strive to maintain those standards and reinforce our region’s growing reputation as a leading dining destination outside London.”

The Michelin Guide Great Britain & Ireland features no fewer than 185 Michelin-starred restaurants including 2 new Three Star restaurants, 3 new Two Star and 17 new One Star.

New three Michelin star restaurants in Great Britain • Helene Darozze at The Connaught, London • Core by Clare Smyth, London New two Michelin star restaurants in Great Britain Wong, London (the first Chinese restaurantin the UK to be awarded two stars) • Da Terra, London • Story, London New one Michelin star restaurants in Great Britain • • • • • • • • • • • • • •

Osip, Bruton Shaun Rankin at Grantley Hall, Ripon Dede, Baltimore Muse by Tom Aikens, Blegravia Latymer at Pennyhill Park, Bagshot Hide & Fox, Saltwood Behind, London Cail Bruich, Glasgow Roots, York Hjem, Northumberland Cornerstone, London Davies & Brook, London Outlaw’s New Road, Port Isaac Benares, London

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

Wunderman Thompson Intelligence Forecasts the 100 Trends That Will Shape 2021 Issue 42

From staycations to climate-friendly diets, “The Future 100” annual report looks ahead to the defining trends in consumer behaviour and innovation for 2021.

“The Future 100” helps readers prepare for emerging consumer behaviour with 100 original trend predictions from the Innovation Group. Split into 10 categories, each trend delivers a digestible snapshot of movements so far, while clearly explaining why brands and marketers should pay attention.

From deep fakes and micropreneurs, to brand purpose going mainstream and health becoming an element of every business, “The Future 100”, the report is packed with insights and fresh takes on the year ahead and beyond.

CLH Digital

19

antibacterial and antiviral packaging to become more important in purchasing decisions.

Plane dining - Airplane food—once considered a low point of air travel—has become a draw for grounded patrons looking to recreate the travel experience, with people snapping up airline meals sold in grocery stores and waiting lists for pop up airline restaurants.

Ghost kitchens - The growing popularity of delivery-first dining in lockdowns has led to ghost kitchens. Rather than renting and staffing full cooking and dining spaces, restaurants rent workspaces in shared kitchens where cooking is done expressly for delivery and takeout.

Breakfast upgraded - With people spending more time at home and COVID-19 restrictions leading many to socialize earlier in the day, breakfast is enjoying a renewed appreciation. The meal is transforming from a rushed necessity to a ritual that people are increasingly investing in.

Asia goes plant-based - Food brands are creating plant-based and cultured-meat alternatives to target health-conscious Asian consumers. In recent years, with Asia’s rising per capita income, meat consumption has gone up, but so has demand for meat alternatives.

Cautious optimism sets the pace for 2021 as the world reflects on the challenges of 2020 and enters a hopeful year of economic rebound and societal healing as the road to recovery begins. Big change is already in motion.

The United Kingdom exits the European Union, a BidenHarris administration assumes leadership, and multiple promising COVID-19 vaccines roll out around the world—offering a glimpse of a post-pandemic era.

Dining redesigned - Designers are turning their attention to the table in an effort to elevate the distanced dining experience. They’re focusing on the details of dining, innovating how it looks to serve and share food for sophisticated and nuanced physically distanced dining.

But amid the opportunities, new cautions arise, as issues such as data sustainability and deepfakes dominate conversations around how to create a safe and durable digital ecosystem.

Three hot food ingredients - The Sichuan peppercorn is setting mouths afire across the world, home gardeners are growing herbs with calming and immunity-boosting properties to make into herbal teas and koji, the fungus prized in Japan, is now a prime ingredient in plant-based meat alternatives on western grocery shelves.

“The Future 100: 2021” previews 100 bitesize trends and changes to track this year as tech’s influence on culture and economies accelerates.

The report’s 10 trend segments are: culture, technology & innovation, travel & hospitality, brands and marketing, food & drink, beauty, retail, work, health and finance.

2021 food & drink highlights include: Adventure dining - With coronavirus restrictions continuing, high-end dining destinations are getting creative, offering unparalleled experiences in an effort to comply with social distancing measures in a unique way - like repurposing an 1885 underground swimming pool to create a unique private dining room.

Climate-friendly diets - A quarter of global carbon emissions are related to food production—and consumers are taking action. One in five millennials are reducing the amounts of meat and dairy in their diet to combat climate change.

Antimicrobial packaging - As consumers are hyper-aware of the coronavirus’s ability to survive on surfaces, expect

Exclusive experiences/privatized meals - High-end restaurants and culinary start-ups are positioning private dining as the latest luxury when eating out, reviving the excitement of eating out that was lost throughout 2020. Privacy and personalization are paramount.

Emma Chiu, Global Director at Wunderman Thompson Intelligence, said: “Few of us will have experienced quite as much drama on a societal and global level as we did in 2020 and the fallout from that is more new trends than we’ve seen since we started publishing The Future 100, and behaviors which had been evolving slowly thrust into the mainstream. Knowing which of these trends matter and why has never been so important for marketers at a time when the very survival of many brands depends on adapting at pace.”

Download the full report here: https://www.wundermanthompson.com/insight/the-future-100

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Consumer Confidence Down, But Vaccines Signpost Road To Recovery 18 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct422020

Consumer confidence about eating and drinking out has dropped by ten percentage points since October, CGA’s first 2021 Hospitality Consumer Forecast reveals—but the rollout of COVID-19 vaccines provides cause for optimism when the sector returns.

half (47%) of consumers think they would be confident enough to visit the market again. These figures remain the same at the point when pubs, bars and restaurants can open normally—a sign that confidence is as tightly linked to vaccine roll-out as it is to restrictions in the sector. The final stage on the roadmap to higher confidence is the point at which consumers themselves are vaccinated—when 59% say they would be confident.

CGA’s latest consumer research indicates that just over a third (34%) of GB consumers would feel very or quite confident about visiting pubs, bars and restaurants if they were permitted to open now. It is a sizeable drop on the figure of 44% in CGA’s October survey, and leaves half (51%) of consumers saying they wouldn’t feel confident about going out at the moment.

The research highlights widespread consumer concerns about the impacts of the pandemic. More than three quarters (77%) are worried that life will not return to normal in 2021, and four in five (80%) are concerned about the impact of COVID-19 on the health of themselves and their family, up by four percentage points from November. Nearly four in five (78%) are concerned about the financial implications of the pandemic—an increase of five percentage points over the same period.

However, the research also points to times when consumers’ confidence about going out in the on-trade might return. The reopening of education is likely to be one trigger, and virtually equal numbers say they

With COVID-19 infections running at such high levels in recent weeks, it is inevitable that many consumers feel anxious about going out.

However, with vaccines now available, we can at last see some light at the end of the tunnel,” says Charlie Mitchell, CGA’s research and insight director.

will be confident (34%) and not confident (35%) about visiting the ontrade when schools welcome children again.

Confidence levels are set to jump much higher when those who are considered vulnerable to COVID-19 are vaccinated. At this point, nearly

“The road to recovery is still long, and hospitality faces the huge task of reassuring consumers about their safety when the market reopens.

But this is a challenge to which the sector rose magnificently in the summer, and we know that it will do so again this year. With confidence so closely tied to the roll-out of vaccines, and so much pent-up demand for going out to eat and drink, we can be optimistic that footfall and spend will return as 2021 goes on.”

Online Auction of Jiffy and Refrigerated Vans On Behalf of the Liquidator of Forty Three Twenty Hospitality Limited T/A Pane E Caffe

We are offering for sale various catering and refrigerated vans previously owned

by Forty Three Twenty Hospitality Limited T/A Pane E Caffe.

Pane E Caffe entered Liquidation on 18 January 2021 after 12 years of business.

Their mobile food vans delivered a variety of fresh fruit, snacks and sandwiches from Solihull to Shirley.

Our online auction includes 3 excellent quality Jiffy vans alongside refrigerated vans: 2018 and 2017 Nissan NT400 34.13 with Jiffy Barista 2 Body - Fracino Coffee Machine, Eberspacher Airtronic Hot Air Display and Chilled Cabinets, Storage Compartments - both c.13,000 miles

2015 Citroen Dispatch with Jiffy Estillo Body - Eberspacher Airtronic Hot Air Cabinet, Chiller Cabinet, Storage Compartment, c.38,000 miles 2014 Ford Transit Connect Insulated Refrigerated Van, c.22,000 miles 2013 Renault Trafic 115 Insulated Refrigerated Van, c.50,000 miles You can view all of the available lots by appointment on Friday 12 and Tuesday 16 February 2021 at Halesowen Auction Rooms Limited, 212 Dudley Road, Halesowen, West Midlands, B63 3NJ. Lots open for bidding on Tuesday 16 February 2021 and will start to close from 10am Thursday 18 February 2021!

For more information and to bid online please visit our website www.mgrappraisals.com or call +44(0)121 200 2206.

Government Says Lap Dancing Clubs Are Worth Saving But Inbound Tourism Isn’t levels all over the UK which brought at least £1.4bn to our economy and huge soft power benefits.

The Business Visits and Events Partnership (BVEP), Coach Tourism Association (CTA), Confederation of Passenger Transport (CTP UK), English UK, ETOA, Tourism Alliance and UKinbound have collectively expressed their despair and disbelief that Government has again chosen to deny businesses in the inbound tourism sector, which generated £28.4 billion in export earnings for the UK economy in 2019, access to the latest Covid-19 support.

“But our teaching centres have been empty since they closed for faceto-face teaching to support the first lockdown in 2020, business was down at least 80 per cent last year, and travel restrictions look set to continue. Many centres have closed forever and we fear more will follow.

Since March 2020, the Government has stated that sexual entertainment venues and hostess bars are specifically eligible for Business Grants, Local Restriction Support Grants and Business Rates Relief.

However, four incredibly valuable export earning tourism and transport sectors, which have been effectively closed for almost a year, continue to be excluded.

“Our students come from all over the world because they want to learn English and travel in the UK. It is inexplicable that our industry cannot get the support extended to other hospitality and tourism businesses when it brings nothing but benefit to our nation.”

The following sectors generate £17.5 billion and 275,000 jobs for the UK economy, but they are not listed as businesses that should be eligible for support, even though inbound tourism figures are down 95% as a result of Coronavirus.

• • • •

Tour Operators/Destination Management Companies (DMCs) Coach Operators Language Schools Event Organisers The Government’s latest “Business Support Package for January Lockdown”, which includes a Closed Businesses Lockdown Payment and LRSG (Closed) Addendum adds insult to injury by providing further support of up to £13,500 for sexual entertainment venues, while again excluding these tourism businesses from applying.

These associations and their members have contacted Ministers, MPs and Government Officials over 100 times to outline why these businesses should be supported (previously profitable, generate billions for the UK economy and will significantly aid the UK’s economic recovery) and to ask for the eligibility criteria to be changed to include them. These requests continue to be ignored by Government.

Joss Croft, CEO, UKinbound said “By refusing to support these businesses the Government is undermining an integral economic recovery channel. International inbound tourism is the UK’s third largest service export, earning the UK economy £28bn in 2019, and tour operator/DMCs alone bring in over half of all international visitors. With

our travel corridors closed these businesses are now on the brink of survival after being left in the cold by existing Government support schemes.

“Without support and a clear Government roadmap for reopening we risk the near total collapse of the UK’s inbound tourism industry. When we can travel again international visitors will choose to visit other European destinations rather than the UK, causing irrevocable damage to the communities and regions who rely on tourism, leaving the Government’s Global Britain and levelling up ambitions in tatters.”

Alison Edwards, Head of Policy, CPT UK said “Coach operators are a vital part of the tourism sector with over 23 million visits each year made to attractions across the UK by coach.

“If the Government wants coach tourism to help kick start our economic recovery it needs to ensure operators can access the support available to the wider leisure and tourism industry as a matter of urgency.”

Jodie Gray, chief executive, English UK, said: “Until Covid-19, the UK was a world leader in English language teaching, attracting more students than any of our global competitors, creating and supporting jobs at all

Kurt Janson, director, Tourism Alliance said “Supporting these businesses is key to the success of the Government’s Aviation and Tourism Recovery Plans. Ramping up marketing activity in overseas source markets through VisitBritain and the GREAT campaign later this year will be of limited success if there are no events for people to come to, no tour operators to convert the interest and sell the product, if the language schools have closed, and if there are no coach companies to transport tour groups around the UK.” Robert Shaw, chair, Coach Tourism Association, said “Direct government support to coach tour operators during the pandemic has been patchy at best, with many left to cope without any significant support beyond furlough since the first lockdown. Our sector’s customers will be desperate to take coach holidays once it becomes safe to travel again, and it is vital that coach businesses are able to meet that need and continue delivering tourists and their significant spending power to destinations and regions across the UK.” Simon Hughes, chairman, Business Visits and Events Partnership said “Event organisers have fallen through the cracks of government support.

Yet they are the core of a £70 billion industry sector which employs 700,000 people. Many are small and individual businesses that do not have the means to survive a period of trading inactivity, that is already nearly 12 months long and could last well into the latter part of 2021.

Given that there are over 5 million inbound visits to the UK annually to attend a business event, generating a spend of £3.5 billion, providing adequate support to event organisers is critical to the economic recovery of the UK.”

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Hospitality Industry Can Feel the Love on Locked Down Valentine's Day release of pent-up demand for romantic occasions after the end of lockdown, as more than a third (37%) of those marking Valentine’s Day say they are likely to have belated celebrations in a pub, bar or restaurant when they reopen.

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CGA’s consumer research manager Jessica Walsh says: “Eating and drinking out is an integral part of Valentine’s Day, but it’s clear that lockdown won’t dampen people’s enthusiasm. While restaurants, pubs and bars can’t welcome people inside they can still win the spend of celebrating couples via deliveries and takeaways. This is a golden opportunity to capture share of at-home eating from supermarkets and other retailers, and suppliers have a crucial role to play in understanding what consumers want and supporting strategies.”

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“The only bubble in the flat champagne that is February is VALENTINES DAY!”

Once again Cupid is hauling out his bow and a quiver of arrows and takes aim at lovers in the name of Saint Valentine. A new ‘Celebrating Valentine’s at Home’ report from CGA highlights major opportunities for hospitality businesses to secure couples’ at-home spend.

A BRIEF HISTORY Valentine’s Day is celebrated around the world, but if you or any of your staff were asked to provide a little background what would you say? So, who is this mysterious saint and where did these traditions come from? There are several theories, the Catholic Church recognises at least three different saints named Valentine or Valentinus, all of whom were martyred. However, it's a good bet that while one saint or other of three martyred Catholic saints was eventually affiliated with it, the origins of the holiday likely date back to an ancient Roman fertility ritual known as Lupercalia.

Emperor Claudius II had banned marriage because he thought married men were bad sol-

The Celebrating Valentine’s at Home report also sets out important trends in drinks categories for suppliers and operators to track in the run-up to Valentine’s Day, including: diers. Valentine felt this was unfair, so he broke the rules and arranged marriages in secret.

When Claudius found out, Valentine was thrown in jail and sentenced to death.

There, he fell in love with the jailer's daughter and when he was taken to be killed on 14 February he sent her a love letter signed "from your Valentine"!

CELEBRATING AT HOME Two thirds of consumers celebrating Valentine’s Day this year will do so by getting food and drink from the out-of-home sector, new insights from CGA show—a reminder of the occasion’s value to venues even if they can’t welcome guests in.

Research for CGA’s Celebrating Valentine’s at Home report reveals that more than a third (36%) of consumers have already decided to celebrate the day at home. Two thirds (69%) of them plan to get food and drink from restaurants, pubs or bars—and with more than a fortnight to go until the day, one in eight (14%) has already booked in their order.

• Wine is likely to be the big category winner on Valentine’s Day, with two thirds (67%) of those celebrating the occasion planning to drink it.

• Cocktails could be a major growth market this year. Two in five (41%) consumers find the idea of buying pre-made cocktails alongside takeaway or delivered food appealing.

• Experimentation in drinks will increase, with one in three planning to try different categories and brands to their usual at-home choices.

CGA’s On Premise Measurement data emphasises the value of Valentine’s Day to the drinks market. The 2020 event saw a 37% uplift in sales compared to an average day, with cocktails (up 96%) and wine and champagne (up 50%) benefiting as consumers sought out special drinks.

As well as showing the need for food and drink suppliers to plan in advance for Valentine’s Day, CGA’s research shows there is still time to encourage spending from the fifth (22%) of all consumers who aren’t yet sure whether they will celebrate the occasion. There is also likely to be a

The Celebrating Valentine’s at Home report is part of CGA’s exclusive 2021 Hospitality Consumer Forecast series. Drawing on a nationally representative sample of 500 GB consumers, the report explores consumer plans and sentiment towards Valentine’s Day 2021, and is complemented by volumetric and category data from CGA’s On Premise Measurement service.

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To learn more about the report, visit https://info.cga.co.uk/2021-hospitality-consumerforecast-part-2

ACCORDING TO A SURVEY BY MATCHMAKING APP HAPPN:

• Men will be most likely to pick up the tab on Valentine’s night with men on a first date spending an average of £70, compared to £47 by women.

• The biggest spending region is London, with £119 spent on a first date. Yorkshire was the cheapest with £42 the average spend.

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• The older generation who believe the bill should be split, with only 28 per cent saying men should pick up the tab. In the 25 to 34-year-old age category, 41 per cent expected the man to pay for the first date.

CGA’s report uncovers significant opportunities for food and drink suppliers and operators to generate sales around Valentine’s Day trends, including: • Drinks. One in five (20%) consumers celebrating Valentine’s Day plans to buy takeaway or delivery alcohol—and a third (33%) of those say they would consider doing so directly from a bar, restaurant or takeaway venue.

• Trade-ups. With consumers in the mood to treat themselves, there is a great chance to heighten spend. More than half (58%) of those who plan to celebrate say they will treat themselves to more expensive food than they usually have at home, and 44% will buy more expensive drinks and drinks brands than usual.

• Meal kits and experiences. One in eight (13%) consumers plans to buy ‘make at home’ meal kits from venues—a sign of the growing popularity of restaurant quality food at home. There is also strong demand for experiential treats that can be used in the future: around half of consumers find the idea of giving activities like cocktail masterclasses appealing.

achieved at home. Suppliers and operators can help them replicate these experiences during lockdown, and capitalise on the growing appetite for ordering drinks to pair with takeaway and delivered food. It’s also a good time to be encouraging drinkers to try new brands and categories and position them to retain spend once the market reopens.”

• Men take an average of 79 minutes to get their look just right, which is three minutes longer than the women surveyed.

Jessica Walsh says: “Consumers have been really missing the drinks they enjoy in the On Premise especially serves like cocktails that aren’t so easily

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Cleaning, Hygiene and Infection Control Issue 42

CLH Digital

Give Patrons Peace of Mind with an Air Purifier ing this unprecedented time, and the results demonstrate a clear trend for increased confidence in hospitality venues such as hotels and restaurants with an air purifier. The results showed:

A new YouGov survey has revealed that customers would be more confident visiting hospitality venues that use air purifiers. Leading global air purifier experts Blueair, make units using unique HepaSilent technology that removes 99.97% of airborne pollutants It may be shocking to learn that indoor air can be up to five times more polluted than outdoor air . A new YouGov survey, commissioned by Swedish global air purification experts Blueair, has recently revealed the UK’s thoughts on visiting hospitality venues dur-

• Two in five adults (41%) said they would be more likely to visit a restaurant with an air purifier installed.

• 40% of people would be more likely to head to a café while 39% would stay in a hotel that offered purified air to its guests.

• 36% are more likely toa visit to a pub if an air purifier is in use There’s no doubt that purifying indoor air will give consumers more confidence about heading out to their favourite hospitality venue. As well as removing bacteria and viruses , an air purifier can help with allergies, asthma, and other respiratory problems.

Thanks to its HEPASilent™ technology, Blueair air purifiers remove at least 99.97% of dust and harmful particulate matter as small as 0.1 microns in size, to create a safer environment for all those visiting and working in the venue.

Contact Blueair to discuss air purifiers for your hospitality venue: michael.westin@blueair.se

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.

High performing air purifiers The Blueair Blue Pure 411 is the air purifier of choice for the Page 8 Hotel in London. It is a Which? Best Buy as well as Good Housekeeping Institute and Quiet Mark approved. With HEPASilent™ technology that removes at least 99.97% of all airborne particles as small as 0.1 micron in size, including pollen, smoke, dust, mould, spores, virus, bacteria, pet allergens and micro-plastics, alongside app connectivity, it couldn’t be easier to improve the air quality in your hospitality facility with Blueair.

Asthma & Allergy Nordic certified.

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21

Cleaning, Hygiene and Infection Control Issue 42

Hand Sanitising at Work Occupational dermatitis has been steadily on the rise in the UK for the past few years, with cooks and chefs being the third highest occupation that is at risk (HSE).

Frequent use of hand sanitising gels, which contain alcohol, will only exacerbate the problem, as alcohol destroys the natural oils that protect our skin. There is an army of lawyers out there eager to represent victims’ claims against their employer.

What can you do to help avoid this problem? Firstly ensure that a member of the management team is trained to spot the hazards that cause different kinds of dermatitis in the workplace and build it into your health & Safety policy, and then you

are not at fault for ignoring the dangers.

Secondly, you can replace alcoholbased sanitising gels with alcohol-free alternatives. They are kinder to your skin, and in many cases provide longer lasting protection than alcohol-based gel. Physicool supplies eXtremeProtect organic hand sanitising balm, containing a natural biocide that kills 99.999% of germs, fungi and viruses.

This can be supplied in 100ml bottles, or in bulk to fill hand pump dispenser stations.

Both new products are available at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.

CLH Digital

23

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

24

CLH Digital

Cleaning, Hygiene and Infection Control Issue 42

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

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

As lockdown restrictions continue to loosen and hospitality outlets emerge from their enforced hibernation, they must be extra vigilant when it comes to cleaning and hygiene. To assist with this enhanced focus on infection control, Jangro, the largest network of independent janitorial and cleaning distributors in the UK and Ireland, has extended its award-winning, innovative range of digital wall charts. These cleaning guides now include colour coded plans for the hospitality sector, ensuring a safe and hygienic working environment is maintained.

Jangro’s digital wall chart creator has been updated to enable customers in the hospitality industry to create their own bespoke colour coded plans, featuring the products of their choice for each surface and work space within bar and catering areas. Customers can also upload their own logo, to personalise it to

their specific business.

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

As well as their bespoke copy, the customer will automatically receive a full health and safety compliance pack. This comprises of the relevant safety data sheets, product user guides, and Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart. Essentially, this streamlines all of the health and safety documentation, making it easier for bar, café or restaurant businesses to stay compliant.

Jangro is a dynamic force in the cleaning supply industry and is the largest network of independent janitorial distributors in the UK and Ireland. For more information go to https://wallchartcreator.jangro.net/ or call 01204 795 955.

London based Veraco has designed and manufactured a range of Antimicrobial adhesive pads and wraps to be used on frequently touched surfaces, such as door handles, shopping trolleys and handrails. They use 'Silver Ions' technology which works by breaking down the biological make-up of micro organisms, in order to stop the spread and reproduction of dangerous pathogens.

The products kill up to 99.99% of common bacteria as well as being effective against Coronavirus.

Antimicrobial silver technology is not new and has been used in paints and coatings for hospitals, but until now no one has produced a versatile range of solutions that can easily be installed anywhere.

for our trade customers. In the future, there is no reason why any frequently touched surface wouldn’t be protected” Veraco is a London based specialist in antimicrobial technology. We design and manufacture infection control products for hygiene-critical touchpoints.

We develop solutions that help reduce the risk and spread of dangerous pathogens to create a much safer, cleaner environment for hygiene critical ‘zones’.

Any frequently-touched surface has a huge risk of cross-contamination and it’s often unavoidable.

We use antimicrobial technologies that actively kills germs on touch. The antimicrobial technology has undergone testing in accordance with BS ISO 22196 and BS ISO 21702:2019

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

Visit www.thesafepad.co.uk for details.

MAG Launches Ozone Generator Proven To Kill Covid–19 Make Your Premises Safe for the Environment, Are your rooms 100% free of germs and smells? Clean, fresh air has never been more important and ozone is being used in hotels across the world as a new safety standard for infection control.

The MAG Ozone Generator emits ozone through the air to sanitise surfaces and kill bacteria and viruses including Covid–19. Proven to eliminate SARS coronavirus, norovirus, E.coli, salmonella and more than 99% of harmful bacteria and viruses, ozone is recognised as the strongest and fastest method of destroying microorganisms.

With cycle times as quick as 15 minutes the MAG Ozone Generator is the quick

& easy way to sanitise any indoor environment including hotel rooms, offices, toilets, canteens, storage areas and more. Ozone is also extremely effective at removing unwanted smells from rooms. Rather than masking unpleasant odours with air fresheners and chemicals you can permanently remove smells with the MAG Ozone Generator.

Available for less than £5.00 per day MAG Ozone Generators can be purchased outright or paid for monthly via lease or rental. Likewise MAG Equipment Ltd supplies and services all leading brands of commercial washing machines, tumble dryers and ironers should you require any assistance.

Get in touch for your free demo or trial on 01422 244733.

Staff and Customers

LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment.

Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface.

DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment.

There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria,

viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost everywhere where disinfection or sanitisation is required.

DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates.

We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:

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

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www.lineclenze.com

Cleaning, Hygiene and Infection Control Issue 42

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

26

CLH Digital

Cleaning, Hygiene and Infection Control Issue 42

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 & Software

Issue 42

CLH Digital

How Tech Can Help Hospitality Through Lockdown and Beyond

By Danilo Mangano, General Manager Europe, SevenRooms (www.sevenrooms.com) With a new national lockdown in place until at least early March, many hospitality operators are wondering when normal operations will return, and how best they can chart a course back towards ‘business as usual’ in the months ahead. Despite a near-constant cycling of restrictions over the last 10 months causing challenges for the sector, there are positive indicators that a post-pandemic recovery is possible. In the periods when restaurants have been allowed to reopen – albeit with capacity controls and restrictions – there has been significant demand from customers for in-venue dining experiences.

When going through a lockdown, as is currently the case, those operators who have pivoted quickly towards online ordering and takeaway have fared best.

The watchword for the hospitality sector in 2021 will be flexibility, regardless of how long COVID restrictions and guidelines remain. That flexibility will be increasingly powered by technology as we move beyond the pandemic. The best restaurants have always been nimble in terms of their food and drink offerings, and those owners and head chefs are no stranger to adapting menus and specials around shifting tastes and available supplies. Now, in both the immediate future and from a longer-term perspective, operators need to leverage tech enhancements to provide even more flexibility when it comes to their existing services and offerings.

Top of mind for operators today is online ordering and takeaway. Before COVID hit, this accounted for around 10% of a restaurant’s business, but at the height of lockdown in 2020, that number jumped to between 80-90%. With another lockdown in place, the same surge is happening. Those operators who can facilitate online ordering are protecting revenue while collecting valuable data on their customers that can be used to remarket to them down the line. As customers become increasingly comfortable with online ordering, it should be on the minds of all operators as a long-term priority this year and beyond.

Wherever possible, venues must look to implement technology solutions that will facilitate online ordering, collection and delivery services directly, rather than relying extensively, or even exclusively,

on third parties. Direct online ordering capabilities ensure that venues can maintain guest relationships, even with those guests who are not comfortable returning to in-venue dining, or who may prefer to dine at home. Whether it’s an app-based solution or ‘click and collect’ via a website, venues must be mindful that a sizeable proportion of business will exist online and off-premise in 2021 and beyond. If they are not there to take advantage or don’t have a system in place that helps them facilitate the capturing and leveraging of data to drive repeat business, competitor operations will do so instead.

As venues reopen, greater incorporation of contactless ordering and payments will become a ‘needto-have’ for venues rather than a ‘nice-to-have’.

Many restaurants have either introduced or scaledup their contactless offerings during the pandemic to limit customer interactions and reduce cash-handling. They may also have seen the benefit of increased guest spend that studies have shown can be a by-product of contactless payments. Moving forward, contactless systems will make it easy for restaurants to track spending habits across multiple visits – and, for those businesses with more than one location, multiple sites. The data insights offered will help operators to develop a better understanding of how much customers are spending and what they’re frequently buying, making it simple to create bespoke offers or promotions to tempt customers back for another visit.

Similarly, the flexibility to be able to serve a dynamic menu on a personal device to each guest that enters your restaurant will become hugely important for operators in the future. Shaped by data insights gained from previous visits, a dynamic menu could highlight certain customer favourites or push taste-based recommendations – all the while hiding dishes containing allergens or disliked dishes.

With the ability to update in real-time, dynamic menus can also be changed based on stock levels in the kitchen, meaning no more guest disappointment at being told the special they just ordered has sold out.

Technology impacts the guest journey on multiple levels already, but it will increasingly do so at each stage of the guest journey in the future – from reservations and waitlists, to table management and takeaway, to post-visit marketing communications and beyond. In the increasingly competitive market of tomorrow, restaurateurs must have the capabilities to reach their guests in the right way at the right time. By taking a tech-enabled flexible approach, the ability to boost customer spend and make the most out of every dining experience could prove to be crucial.

Restaurants Face More Challenges and Uncertainty Now Than Ever ment, creating a contactless curbside takeout station, or accessing predictive analytics to make business improvements, The ConnectSmart Platform will work for your restaurant.

Future-Proof Y Future-Proof Your our Oper ations with an Operations In tegrated Pla tform Integrated Platform KITCHEN KITCHEN AUT AUTOMATION OMATION GUEST M MANAGEMENT ANAGEMENT OFF-PREMISE TECHNOL TECHNOLOGY OGY PREDIC TIVE ANALYTICS ANAL ALY YTICS PREDICTIVE

With a smart integrated platform, you can:

If 2020 taught us one lesson, it's that anything can happen. While you can't plan for every possible disruption to the hospitality industry, The ConnectSmart® platform will future-proof your operations. Featuring smart integrations and purposebuilt innovations, the platform with turn any restaurant into a smart, successful operation that adapts and thrives in the evolving restaurant landscape.

No matter the restaurant size or concept, The ConnectSmart platform will help operators maximize efficiency, guest satisfaction, and safety. Whether it's kitchen automation, reservation, and waitlist manage-

• Create a seamless, off-premises dining strategy that keeps guests and partners in the loop.

• Access predictive analytics and data visualizations to react on the fly and run a smarter restaurant.

• Easily integrate with any third-party partner through flexible APIs. • Remove the guesswork from all parts of the ordering process, leaving your staff to focus on keeping guests satisfied.

• Craft an automated workflow that seamlessly pushes information between the kitchen, front-of-house, guests, and delivery partners.

What can the ConnectSmart® platform do for your restaurant? Learn more at www.qsrautomations.com/connectsmart-overview

What can the ConnectSmar ConnectSmartt® platform do for your your restaurant?

Learn more more at:

www www.qsrautomations.com/overview .qsrautomations.com/overview

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CLH Digital

Hospitality Technology and Software

Issue 42

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 42

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.

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 42

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 42

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

Design and Refit

Issue 42

CLH Digital

35

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

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CardsSafe - Protecting Assets ®

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

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service.

CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself!

There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree!

• CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per

month + a one off admin charge.

• CardsSafe® ensures peace of mind and protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team.

WEB: www.cardssafe.com, Phone: 0845 500 1040 Email: sales@cardssafe.com

Maximise Space with Poseur Tables When hospitality reopens, social distancing regulations will continue to limit horizontal space, so it makes sense to maximise vertical space with poseur tables.

Trent Furniture supply a wide range of poseur tables.

Whether you’re looking for the modern clean lines of the Alma Aluminium Poseur Table for a contemporary bar, or the traditional style of the Single Wood Poseur Table for a cosy pub setting, we have an option that’s right for you.

Not only do poseur tables create a striking style statement, the small surface area of the table tops means they are the perfect way for small

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

groups to dine and drink safely.

Trent’s versatile range of tall seating options are designed to complement our poseur tables.

The Tall Colonial Stool, available in a hard or upholstered top, is the perfect bar stool, while the Verona Bar Stool, with its stylish faux leather upholstered seat and back is the ideal dining companion for any poseur table.

With options available for a wide range of budgets, our poseur tables tick the goodvalue box too.

For more information about Trent Furniture’s poseur tables, please call 0116 2864 911 or visit www.trentfurniture.co.uk

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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

B351N

CHC01

CHC01CD

CHC08PC

CHM01L

CHM06

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

CHM06L

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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

The Infusion Solution Hospitality and catering companies looking to provide the most cost-effective service for tea and other infusions can try out the double-patented TEAPY T-4-1 free. Check out TEAPY Ltd’s claims of at least 40% reduction in labour cost and 70% reduction in storage space by obtaining a free trial set from with guidance on how to compare with your existing service(s) for tagged or untagged bags or loose leaf tea, fruit, herbal or other infusions.

tional teapot but with better, visible brew control, then flips and “docks” snugly to the mug as a disposal “tidy”.

A complete TEAPY T-4-1 tea service with TEAPY, mug, teaspoon, milk jug and optional loose leaf infuser can be carried in one hand, or with more sets on a single tray, more safely, than any comparable service. Operators can build their own sets, by matching their own mugs and spoons to the right TEAPY.

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The TEAPY mug lid keeps the infusion hot, providing the brewing conditions of a conven-

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Property and Professional

Issue 42

CLH Digital

43

Covid Uncertainty Forces Businesses to Rethink Contract Terms

By Peter Kouwenberg, Taylor Walton (www.taylorwalton.com) There’s no getting away from the fact that global supply chains have been greatly affected by the outbreak of Covid-19 and the resulting lockdowns. To add to the problems, there is widespread confusion about where the responsibility for delayed, missed and incomplete deliveries should lay.

These issues once again highlight the importance of carefully crafted ‘force majeure (FM)’ clauses, as a thoroughly drafted clause can effectively address issues arising from unexpected future events that are out of the control of the contracted parties.

Although we are yet to see any significant judgments in large FM claims due to the time these cases take to reach court, Courts have handed down some judgments on injunctions related to FM clauses, stating that each one should be considered on its own words.

Therefore, businesses should ensure that FM clauses are drafted thoroughly, so they can be effective in defending a breach of contract that comes as a direct result of the ongoing pandemic and Governmentimposed lockdown.

THE IMPORTANCE OF A GOOD ‘FORCE MAJEURE’ CLAUSE

Finally, consider the overall impact on the contract as a consequence of FM being triggered, like termination rights. Then check your insurance position regarding a supplier invoking an FM clause or you having to, hoping to protect your business.

Remember, if a contract does not include an FM clause, it may in limited circumstances be possible to seek redress on the basis of frustration, but this is a complex legal matter with very strict requirements to be met.

In English law, the concept of frustration is that contract obligations may be discharged in their entirety if an event has occurred, without the fault of either party, that renders it physically or commercially impossible to fulfil the contract.

Such an event might also transform the obligation to perform, into a radically different obligation from that agreed when the contract was signed, again allowing the obligation in the original contract to be discharged.

However, it’s worth remembering the threshold for showing a contract is frustrated, is generally extremely high.

FORCE MAJEURE CLAUSE IS NOT A MAGIC BULLET If you are worried that the pandemic and resulting restrictions will impact ongoing operations, then it’s important to send a contractually compliant notice to the other party, so they can take steps to protect themselves from any disruptions.

When including an FM clause, it should enable the business to invoke a rights of suspension and/or termination of its duties and obligations under the contract.

Where possible, businesses should consider alternative ways of performing the contractual obligations, as this will help protect the relationship, instead of leaving the other party to pick up the pieces and work through it.

The inclusion of the words ‘epidemic’ and/or ‘pandemic’ in the clause may be sufficient to trigger FM. Where these terms have not been included, the emergency measures to address or contain any outbreak, like a travel ban or quarantine zones, may be sufficient to trigger FM.

Retaining written evidence of any disruption is essential, as either party may wish to take matters further, once the contract to supply has been terminated or suspended.

If a business seeks to invoke an FM clause, it must show that any failure to perform its contractual obligations cannot be attributed to other factors, such as any additional cost of performance.

Whilst we await the outcome of COVID-19 FM claims, there is plenty for businesses to consider, from checking contract clauses cover all possible eventualities to checking they have adequate insurance cover, but a review of standard contract terms and conditions is a crucial first step.

Any FM clause cannot be taken in isolation, but interact appropriately with the other terms of the contract, such as any obligation to mitigate loss, and the procedure to notify the other party.

KEY ACTIONS FOR BUSINESSES IN 2021 First off, businesses should sit down and review the existing terms and conditions of supply and/or purchase, carefully scrutinising all proposed new contract terms to see if FM is included within it.

What is considered an FM event and what steps are involved in relying upon this clause? You must consider what effort to perform/minimise loss will be required from you and your supplier, so that bigger issues can be avoided if business performance is impacted.

About the author: Peter is an Associate Solicitor in the Corporate and Commercial department and deals with all types of commercial contract including terms and conditions of business, distribution agreements and subcontracting.

He also has extensive experience leading mergers and acquisitions, including management buy outs and multi-million pound transactions, for a wide range of businesses.

About the firm: Taylor Walton is a renowned regional law firm, with more than 150 dedicated professionals, working from offices in Luton, St Albans and Harpenden, providing for businesses and individuals a full range of legal services, including Employment, Commercial Litigation, Professional Negligence, Corporate & Commercial, Commercial Real Estate, Residential Conveyancing, Private Client and Family Law.

Weekly Figures Analysis & Reporting Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential.

For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly.

David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee.

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw

in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved.

Call David Hunter confidentially on 07831 407984 or on 01628 487613.

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

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

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

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

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

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

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

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