Page 1

Issue 45



RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:

1. 2. 3. 4.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business

We will tailor a package that is realistic and practical for your business

Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU

07831 407984 or


Industry Body Calls for Clear Reopening 'Roadmap' for Hospitality

01628 487613


MAXIMISE YOUR BUSINESS POTENTIAL Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.

This new service is specifically designed for the smaller business (sub £500k t/o)

For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …

• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …

• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …


Please call or text David Hunter on

07831 407984

to discuss how we can help YOU to increase YOUR profits

UKHospitality is urging the Government to provide businesses with certainty and clarity in its reopening announcement next week as it presents its own roadmap for the hospitality sector to emerge from lockdown and restrictions.

that hospitality introduced when it reopened last July – rather than being seen to start from scratch. This should be transitionary, before restrictions are removed in the summer.

The hospitality industry lost £72 billion in sales in 2020, its worst year on record, and from the 8th March, the earliest day for any end to the current lockdown, hospitality will have been closed nationally for more than half of the year – 28 weeks since the middle of March 2020.

The trade association’s plan highlights the significant investment the industry has made to ensure its venues are Covid-secure alongside a raft of new protocols. Additionally, it calls on Government to continue to boost consumer confidence and a return to cities throughout the UK and underpin future recovery with business support including extending the lower 5% VAT rate, coupled with a business rates holiday for the remainder of 2021, to stimulate economic activity and help companies repair their balance sheets.

The roadmap features a 10-point plan to enable hospitality to successfully and sustainably reopen from the start of April, based on vaccination levels and infection rates. UKHospitality argues this should build on the Covid-secure measures




Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.


Email: sales@guysimmonds.co.uk



www.bowdengroup.co.uk • • •

Maximise your Profitability Address any concerns you have Supporting you through change

Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at davidhunter@bowdengroup.co.uk


CLH Digital

Issue 45

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Prime Minister Boris Johnson is expected to announce his plans for easing the country out of lockdown restrictions on Monday, February 22. The Prime Minister’s “roadmap” as it is called is just one of a series of measures needed. UKHospitality’s call (see our front cover story) for certainty and clarity with its own 10-point roadmap is indeed timely.


First and foremost, we need the sector back open, and once again, throwing in my “10 penneth” it should never have closed!

Peter Adams

While it is only my opinion, I suspect in years to come we will look back with incredulity that we closed our country's entire economy for 12 months, putting hundreds of thousands out of work, closing thousands of businesses and “handing the bill” to the next generation! So Prime Minister announce the reopening of hospitality as soon as you possibly can by April 1 at the very latest! The reasons for closing hospitality, namely reduce the possibility of spreading the infection have never stacked up, they do not stand the scrutiny of empirical evidence. Irrespective of what we see in mainstream media, and the numerous “talking heads”, the evidence is just not there. As reported in this issue (page 5) a new report on the safe reopening of hospitality, commissioned by UKHospitality from analysts CGA, reveals that businesses in the sector were not significant areas of COVID transmission in 2020 and argues they should be central to reopening plans in 2021. The leading drivers of infection are schools, workplaces and care homes. Hospitality was linked to just 2.7% of cases last summer. How often do we hear that proven empirical fact? We never hear it outside of the hospitality sector, mainstream media do not want to touch it. The sector which typically employs 3.2 million people and accounts for 6% of GDP, has been treated appallingly, and if the Prime Minister is announcing a roadmap of reopening then either he or the Chancellor has to at the same time announce a support package to give the sector confidence to go forward. And that is no restrictions! Bold decision, and one I am wholly confident the Prime Minister will not take. There will of course be too much “flak” from the naysayers, and by naysayers I mean everybody who has continued being a full page job this past year while

the rest of us have had to be subjected to furlough. The idea of opening only for outdoor service is too ludicrous for words. And one that would have been suggested by somebody who has never run a business in their entire career. The British Beer & Pub Association revealed earlier this week that it believes 29,000 pubs – 60% of all pubs in the UK – will remain closed if outdoor service is permitted at pubs from April. I suspect that most restaurants will not be able to open either, given that my one back in the 90s was a cellar wine bar/bistro it would have been impossible, and frankly I would not have been able to survive on furlough indefinitely. Furthermore, here is the difference between an experienced operator, and the politician/covid experts sitting round a table making the catastrophic decisions that they do. When any hospitality business enjoys regular custom, one goes to hell and high water to keep the custom. However, if for whatever reason competitors are forced to close and that custom finds its way to your establishment, then you equally go through hell and high water to keep them! Allowing some businesses to open and others not to, no matter how much support is given, is the deathknell for those businesses, it is simply not fair! And if 29,000 pubs and Lord knows how many restaurants cannot open while others can just because they have outside facilities, it will result in many businesses never reopening at all. As one pub operator said, we are Britain not the Mediterranean, and opening with outdoor facilities popular though they are, will not be enough to keep any business viable, given the size of these outdoor facilities and the restrictions of social distancing, and given our often inconsistent weather we will see the possibility of hard-pressed businesses opening with the best of intentions only to incur costs and losses from the outset. So Prime Minister, do not tie the sector’s hands, if you are going to provide a roadmap, provide a clear roadmap sector to open fully, with, as we are all expecting, a package of support, and for the good of the entire country's confidemce repeat the Eat Out To Help Out scheme, maybe aimed for July to put some badly needed cheer back into the country! Once again we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com

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


01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson


PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Industry Body Calls for Clear Reopening 'Roadmap' for Hospitality Issue 45

The call follows Prime Minister Boris Johnson’s statement earlier this week when he said that he wants the current Covid lockdown to be the last, admitting that the easing of restrictions should be "cautious but irreversible". The Prime Minister emphasised that there is still not enough data about the impact of vaccines on reducing the spread of infection to pick precise reopening dates for pubs restaurants schools, shops, and he admitted that any reopening dates named will be "earliest" ones as opposed to locked in, adding that delays could follow if infection rates spike.

UKHospitality Chief Executive Kate Nicholls said: “The success of the vaccine rollout thus far is hugely encouraging and offers not just hospitality but the whole of society a clear exit from this current lockdown. “However, a delayed reopening will come at the cost of even more jobs and more business collapses – this is an industry that is clearly already on its knees and that has already lost one million jobs, including those lost amongst our ailing supply partners. Prolonged closure risks the longer-term economic recovery and also makes no sense on the grounds of safety. There is no valid reason for hospitality to be at the back of the queue as data shows hospitality venues are very low risk due to the exceptional investment that businesses have made in creating safe and Covid-secure environments.

UKHOSPITALITY’S ROADMAP TO RECOVERY 1. Focus on reducing infections, hospitalisations and deaths: the hospitality sector knows it will not be in a place to re-open while health harms remain high. It is incumbent on the Government, the sector and the wider public to do all it can to recover from this wave of the virus. 2. Link hospitality reopening to vaccines and the preservation of life: the rollout of vaccines has been a great success thus far and offers protections from coronavirus deaths. From the start of March, the cohort that makes up 88% of deaths will have received protection from their first dose. By mid-April this will be the case for the group that makes up 99% of all deaths, allowing greater freedoms. 3. Recognise the safety of hospitality: companies and individual business worked with Government to develop and put in place a range of operational measures to ensure their premises are Covid-19 Secure, and crucially these have been shown to work in practice from summer 2020 onwards. Hospitality businesses will not be starting from scratch but from a high baseline standard of safety already in place and proven to keep people safe. 4. Set clear reopening ambitions on 22nd February: busi-


Manufactured & Distributed By






nesses and consumers want to have as much information to plan with as possible. On the 22nd there will be a wealth of data for Government to clearly communicate its reopening plans. This is particularly important for businesses that have a lead-in time, such as holiday bookings. It would also open up the opportunity of Easter trading if the data allowed this. Begin gradual regional reopening once top-4 priority groups are protected: Government has hit its target of vaccinating the most vulnerable by mid-February. With three weeks for full protection this should ensure that this group, which has made up 88% of deaths, are protected by early March. Movement through the existing tier system should be considered from this point. A time-limited transitionary system from early April: at the end of March existing tier legislation falls away and all over-50s and the vulnerable should have been vaccinated, with infections due to be below 1,000 per day, as per August. A transitionary system, building on the measures introduced in July 2020, would enable a return to trading with minimal health risks. These could be reviewed in two-three weeks, with rules relaxed as appropriate. Local, tailored measures will be available to deal with outbreaks. Revert to a national system of controls from mid-June: everyone over the age of 50 and vulnerable should have received their second doses by mid-June. Infections should have fallen to very low levels, potentially in the low hundreds per day. This is the time for a more normalised trading regime. Explore a safe way to open up international travel: while it is important to get the domestic economy moving it is critical for the hospitality sector, and the wider economy, that international travel returns. Government must work with the broader travel and tourism industry to develop a strategy to allow international movement. This should minimise disruption, while protecting the country from infections, and could involve testing, a targeted approach to different nations and limited


quarantines. 9. Foster consumer confidence and a return to our great cities: consumer confidence remains low across the country, and particularly in certain groups. Government should work with business and consumer groups to reinforce safety measures that are in place and ensure people feel safe. This will help both tourism and a return to office working and help to rebuild our city centres. 10. Underpin the recovery with business support: extending the 5% VAT rate, and applying it to a wider scope of hospitality, coupled with a 100% business rates holiday will stimulate economic activity and reduce costs. These measures, alongside steps to rebuild businesses such as dealing with rent debt, will be vital in returning hospitality to being an engine of economic and employment growth. • MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243


According to a report in the Telegraph the Government is considering a 'three-stage' plan, which could see pubs and restaurants reopen in May, following the potential reopening of schools and non-essential retail in March and April respectively, however there are suggestions that the hospitality sector could reopen as early as April, in time for Easter, with specific restrictions.

“It’s clearly important the government follows the data, and we understand the point, but the data is showing that we can move swiftly, safely and sustainably to reopen hospitality in April. Businesses need firm dates to plan their reopening strategies, so they can bring back staff, negotiate their rent with landlords and re-engage with all their suppliers. We urge Government to provide that certainty and to underpin the recovery with business support: extending the 5% VAT rate and the business rates holiday will stimulate consumer demand and help reduce costs. These measures are vital in returning hospitality to being an engine of economic and employment growth.”



CLH Digital


Restaurant Groups Pressure Government To Bring Back Eat Out to Help Out 4

CLH Digital

Issue 45

Hospitality needs more support than gimmicky schemes - says investment boss

Luke Davis, CEO of IW Capital (www.iwcapital.co.uk), and owner of Rockwater, discusses why investment is needed to help hospitality businesses survive the impact of continued lockdown ter will also help but once again delay the problem to another, later, time.

written to the Prime Minister to urge the government to run the Eat Out to Help Out Scheme again once hospitality is allowed to reopen in order to help the struggling sector.

"Hospitality used to qualify for investment under Enterprise Investment Scheme, but unfortunately this was scraped. If EIS was extended to hospitality, we would see a huge increase of investment and private equity into the sector, meaning businesses wouldn’t have to take on more debt to survive, giving them a much larger chance of success in the future.

The scheme, run in August of last year, offered 50% off meals in order to encourage wary customers back in to restaurants and pubs, with the Treasury covering the shortfall. August saw increased bookings and revenues compared to earlier in 2020 while on August 3rd bookings were 10% higher than in 2019. In that period the scheme was used over 100 million times, but many felt that the impact was short-lived, especially given the increased restrictions that quickly followed the incentives. Luke Davis, CEO of IW Capital and owner of seaside hospitality venue Rockwater: "More practical supports needs to of been offered to the sector. Gimmicky support schemes like Eat Out to Help Out were great at the start, but were never going to be enough. The other measures in this let-

Over 300 restaurant groups, led by takeaway giant Deliveroo, have

“People want to get out and spend, businesses want to grow and investors want to help them do that, it's a perfect storm for rapid growth. Pubs will bounce back along with restaurants and other hospitality, no one will want to stay at home after the year we've had and I really believe that. Working with local residents on redeveloping the pub and hospitality venue Rockwater Hove has shown me how much people want, more than ever, a place to come together as a community. What we need now, however, is real support to help the sector get there."

Delivery Accounts For One-In-Three Foodservice Occasions During Lockdown According to the latest Lumina Intelligence quarterly Eating & Drinking Out Panel report, delivery accounted for a third of foodservice occasions in the 12 WE 24 January 2021 – 43% when click & collect is included. Across the 12 weeks, both delivery and click & collect purchases peaked in January. Foodservice delivery’s share peaked at 31.7% during WE 17th Jan and click & collect peaked at 20.1% during WE 24th Jan 2021. Subsequently, food purchased on-site saw its share decline over the 12 weeks, starting at 61.9% during WE 8th November 2020 and ending the 12 weeks with a share of 45.8% during WE 24th Jan 2021. Cafes is the leading channel for on-site purchases, driven by drink only occasions, with Costa Coffee the most popular brand amongst consumers within the channel. In contrast, quick service restaurants account for over 50% of all delivery and click & collect orders.

On a positive note for operators, average spend per consumer has increased across the 12 weeks. Average spend per order over the three months was £10.48, with the highest average spend at £12.84 for WE 10th January, compared to the lowest of £9.15 for WE 22nd November. Treat is the main reason for consumers using out of home channels, while being too lazy to cook is the second most likely reason. Blonnie Whist, Head of Insight at Lumina Intelligence said, “Compared with the November lockdown, January has seen an increase in delivery and click & collect orders, as well as rising average spend. Tighter restrictions since Christmas have boosted delivery occasions, which directly correlate with on-site operator availability and consumers wanting to treat themselves during January blues.” Find out more about Lumina Intelligence’s Eating & Drinking Out Panel at www.lumina-intelligence.com/product/eating-and-drinking-out-panel/

Wine Industry Demands Government Support for Hospitality Pub and restaurant owners, the wine sector and politicians have united to call on the Chancellor to cut excise duty on wine, extend the temporary hospitality VAT cut introduced last year to March 2022, and to broaden it to include sales of alcoholic drinks in the upcoming March Budget.

effectively have to start again." Jonathan Chierchia, co-owner of Italian restaurant Frizzante Proseccharia says: “An increase in wine duty would be detrimental to pubs, bars and restaurants and the customers they serve. Small hospitality businesses such as mine possess less purchasing power than their larger counterparts. A hike in tax would be a further blow to businesses already fighting to survive.”

With most pubs now serving food, wine sales are critical to the survival of the whole hospitality sector. New research from Wine Drinkers UK (WDUK) reveals that of those who drink alcohol, more than two in five (44%) say they would be most likely to order wine with their meal in a restaurant, beer is second (28%) and spirits such as gin come next at 16%. Women are almost twice as likely to choose wine than men (58% versus 31%). The same research also found a third (32%) of UK adults who drink alcohol say wine is their favourite alcoholic drink. WDUK says the government must reduce the tax burden on wine businesses, support the hospitality sector and comprehensively reform the UK’s alcohol taxation regime in the medium term to make it simpler and fairer to wine and more attractive for business investment. Wine critic Jancis Robinson OBE MW says: “Successive governments continue to act as though wine is still the elitist drink it was 60 years ago, they fail to realise that it is the drink of choice for the majority of the electorate.” Wine businesses in particular – the majority of which are SMEs – need additional support, for example by encouraging consumer demand to return as the economy – including hospitality and the high street –

Tax rises on wine1 (39%) in the last decade has far outstripped those on beer (16%) and spirits (27%) although this isn’t commonly known or acknowledged among people who drink the good stuff. In fact, only 4% of all respondents surveyed correctly guessed the level of tax on a £5 bottle of wine is 61% (83p on VAT and £2.23 on Duty). The campaign is gathering support across the industry ahead of the Budget on March 3.

reopens. Annie Hartnell, Pub Owner of The Piltdown Man pub in Uckfield, East Sussex says: "The level of duty on wine is crazy. It limits what the hospitality sector can do and our ability to source from local wine makers. By the time we have added our own very modest profit margins, it becomes very expensive to the consumer. We could do so much more with lower levels of duty, especially after the pandemic, when we will

Andrea Jenkyns, Conservative MP for Morley and Outwood in Yorkshire says: “I have seen how pubs and restaurants have been severely affected in my own constituency due to COVID-19 restrictions. The hospitality sector really needs all the support it can get if it is to emerge from the economic impact of lockdown. “I would like to see measures brought in to help the industry, such as should lowering duty on wine to ease the financial burden on pubs and restaurants, and make it more attractive for people to come out and socialise again.”

New Report Confirms Hospitality Not A Significant Area of COVID Transmission Issue 45

A new report on the safe reopening of hospitality, commissioned by UKHospitality from analysts CGA, shows that businesses in the sector were not significant areas of COVID transmission in 2020 and argues they should be central to reopening plans in 2021.

CLH Digital


UKHospitality Chief Executive Kate Nicholls said: “The result of the lockdowns and the restrictions placed on the sector last year was crippling. Business was devastated to an extent hitherto unimaginable. Many businesses are barely surviving and cannot afford another year with restrictions on the scale of 2020.

According to the study: • The UK hospitality market saw a staggering 54% fall in sales in 2020, equivalent to £71.8bn in sales lost versus 2019 • Hospitality was not a significant area of COVID transmission in 2020 • It will not be responsible for significant transmission in Spring 2021 and beyond • Reports linking the Eat Out to Help Out scheme to a rapid rise in COVID cases were linked to a single, discredited study Hospitality is uniquely well placed to maintain and enforce Covid-19 mitigation measures and should not be held back from reopening – it should be seen as equally high priority as non-essential retail and next in line after priority sectors such as schools.

“Reopening has to be done correctly at the first time of asking. A barrier to that could be the incorrect assumption that our businesses pose a risk to public health. We know that hospitality businesses are safe and all the data has shown we are not a significant area of transmission. This report is a vindication of everything we have been saying and a forceful argument for allowing us to reopen and welcome back our customers. “Hospitality can lead the economic recovery of the country. We can provide jobs to people who have lost them and host millions who are desperate for some enjoyment after a torrid year. This report shows we can do it safely, too. The Government should take note and ensure it allows hospitality to reopen as soon as it is safe to do so.”

Meat-Free Menus Set For More Growth After Lockdown MealMetrics highlights major opportunities for suppliers and operators to capitalise on meat-free eating when the out-of-home market returns. The first of its kind service from CGA uncovers monthly dishlevel insights, tracking value and volume rate of sale, pricing, distribution and much more. Drawing on £4bn of aggregated food till sales data from more than 7,000 pubs, bars and restaurants, it is designed to help businesses understand trends in meal choices and pricing, and improve category strategies, investment plans and sales propositions.

Consumers’ focus on health during the Covid-19 pandemic is likely to make vegetarian and vegan dishes more prominent on menus than ever when the hospitality industry is able to open again, CGA’s MealMetrics service reveals. A record number of 125,000 people signing up to the ‘Veganuary’ campaign indicates that the pandemic has prompted many people to adopt meat-free diets. CGA’s MealMetrics showed that the number of food pubs offering vegetarian and vegan burgers jumped from 70% ahead of the UK’s first national lockdown to more than 80% by October 2020—and with an average meal price of £9.90, these items have frequently provided good margins. CGA’s separate BrandTrack research meanwhile found that a quarter (25%) of consumers in Britain were seeking to reduce their meat consumption, adding to the 6% of people already following meat-free diets. Increasing awareness of the environmental impacts of meat production

has added to interest in vegetarian and vegan diets.

CGA’s client director Fiona Speakman says: “The rapid growth in vegetarian and vegan diets is a big opportunity for pubs, restaurants and the foodservice sector. Eating habits evolve fast and the pandemic has brought even more nuances to consumers’ behaviour, so it is vital for all businesses to stay right on top of changing choices for when the market reopens”.

How The British Pub Industry Is Expecting The Government To Help In Its Revival 6

CLH Digital

Issue 45

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

The hospitality industry in the United Kingdom is one of the worst affected sectors due to prolonged lockdowns and trading restrictions. British pub beer sales touched its lowest levels since the 1920s falling by over 56 per cent to £6.1 billion in 2020, according to the British Beer and Pub Association. Sales volumes dropped by £7.8 billion in 2020.

CURRENT HURDLES While the existing government schemes have provided some support to the industry, but that has not been enough to offset ongoing losses incurred by the businesses. According to the BBPA data, beer volume sales in the first lockdown in Q2 2020 fell by a whopping 96 per cent, while government schemes such as the ‘Eat Out to Help Out’ scheme and lower VAT rates helped pub beer sales to fall only by 27 per cent during the summer period. The trade body forecasts 60 per cent of British pubs will not be able to reopen even if outdoor services are allowed following the lockdown relaxation in April. This would affect up to 29,000 pubs. Furthermore, beer garden services will also be impacted by unpredictable weather, limited capacity, and other logistical challenges, which can lead to a loss of £1.5 billion in turnover.

KNOCK-ON EFFECT UK-based pub chain Wetherspoon chairman Tim Martin said that the pubs being severely impacted due to restrictions that have also affected its finances. As pubs account for a sizeable share in government taxes, the

tax collections this financial year have also witnessed a larger indirect loss, Martin added. The pub chain had generated £6.1 billion in taxes in the last decade. Moreover, the company, customers and employees had generated a cumulative of £764 million in taxes during FY2019, accounting for approximately just 0.1 per cent of the UK government’s tax collections in the same year. Several pub businesses have similarly contributed to tax collections, indicating that such continued rules would hamper the economy on a deeper scale than previously expected.

RECOMMENDATIONS TO THE GOVERNMENT Industry leaders are calling for a comprehensive and well supported government action to help in the recovery. Some urgent actions that Chancellor Rishi Sunak can undertake to see some positive changes in the sector • A hefty beer duty cut. • Permitting pubs to reopen simultaneously as other non-essential stores. • Relaxation and eventual removal of restrictions, which primarily includes serving alcoholic drinks with a meal, same household customers, 10 PM curfew, and others. The above recommendations can go hand in hand with the broader hospitality industry’s suggestions of providing clear timelines and a recovery roadmap, financial support to bridge the gap for businesses, the extension of lower VAT rates and business rates holiday. The Boris Johnson government said it would unveil its plan for reopening the economy after 22 February. A government official said the Johnson government has created a comprehensive and generous business support package worth £280 billion. The package includes several key components previously propounded by industry experts, including a one-time grant worth £9,000, an extension of the furlough scheme, subsidised VAT rates, numerous credit schemes and business rates holiday.

Low and No ABV Beverages are Shaping Western Europe Spirits Sector, Says Globaldata Foundation and Blurt Foundation, a timely release when much of the UK was struggling after the effects of the first national lockdown.”

As trends towards health and wellness continue to mount, producers in Western Europe are expanding their portfolios with low and no ABV products. Led by the beer and cider sector in 2010s, the 2020s will be the decade of ‘NoLo’ spirits. Between 2020–2024, low ABV products in the Western Europe Spirits sector will rise at a compound annual growth rate (CAGR) of 2.6%*1, writes GlobalData, a leading data and analytics company.

Beer brands have leveraged the ‘healthier’ and ‘more responsible’ position of their low ABV offerings to promote mental health awareness – a road spirits producers are likely to follow. Bristol Beer Factory also launched non-alcoholic beer, Clear Head, in partnership with mental support network, Talk Club. This launch also follows Heineken’s replacement of Amstel with Heineken 0.0% to sponsor the UEFA Europa League in 2020. This initiative coupled with continued NoLo launches reinforces manufacturers’ social commitment to supporting the consumption of alcohol in moderation.

Holly Inglis, Beverages Analyst at GlobalData, comments: “After what was a tumultuous 2020, consumers are more determined than ever to maintain a healthy, moderate lifestyle that promotes balance, both physically and emotionally. Starting this was of course ‘Dry January’.” The low ABV trend was first championed by the beer and cider sector. According to GlobalData’s research, between 2015 and 2020, innovations in beer and cider products with an ABV equal to and below 0.5% grew by 8.4% and 9.3%, respectively, across Western Europe, and these developments will help illustrate what is next for spirits. In fact, spirit producers are raising the bar, with Pernod Ricard announcing release of its 20% ABV ‘light’ Beefeater Gin and Martini & Rossi S.p.a introducing a ‘Floreale’, non-alcoholic vermouth of the original Martini brand.

In terms of consumer appeal, GlobalData’s 2019 consumer survey indicated that over half (54%) of European respondents find “alcoholic drinks with low or no alcohol” somewhat or very appealing*3. Inglis continues: “Mental health is a rising concern within the consumer sphere, which has gained particular focus in light of the COVID19 pandemic. In August 2020, Folklore Distillery released a limited-edition charity bottle to support mental health charities, MIND

Inglis adds: “Consumers remain extremely experimental, with premium innovations driving this trend. NoLo alcohol spirits naturally have a premium positioning, with a ‘natural halo’ offering the consumer a sophisticated drinking experience, and volume is expected to reach 0.12 million litres by 2024”.

200 Million Fewer Pints Of Craft Beer Brewed In 2020 200 million fewer pints of craft beer brewed in 2020 proving the sector needs targeted support and a sensible timetable for pubs re-opening Analysis from the latest SIBA Members’ survey has shown 200 million fewer pints of craft beer were brewed in 2020 compared to 2019. This figure represents 10 years of lost growth in the sector, with production of craft beer last being at these levels in 2009. As news emerges that UK GDP slumped 9.9% in 2020, by comparison the UK’s independent brewing sector contracted a massive 34% in 2020. 83% of breweries produced less beer and through the vital Christmas period, sales were down 45%. To survive, breweries have been adapting, with the numbers who run an on-site brewery shop jumping from 37% in 2019 to 60% in 2020. But given pubs are the main destination for independent beer in the UK, no switch to cans, bottles or mini kegs could make up for that loss of trade. According to the new survey, only 33% of breweries in England have so far received discretionary cash under the Local Restrictions Support Grants or the Additional Restrictions Grants which were supposed to

help businesses survive. On average, small breweries are burning through nearly £5k of cash a month with some spending up to £17k a month, far more than is available in the grants ‘postcode lottery’. This is because, other than in Scotland, specific brewery grants have not been forthcoming. Every small brewery is still paying VAT, beer duty, rent and business rates. James Calder, SIBA Chief Executive, said: “These startling figures demonstrate how brewers have been at the sharp end of restrictions within hospitality. They have done their best to adapt and to survive, but without targeted grant support in England, Wales and Northern Ireland and a swift and sensible re-opening of the economy, many will not survive.” James went on to say: “Independent breweries are rooted in their communities and can be engines of economic recovery if our politicians recognise this and act. We need to see cuts to beer duty, an extension of the VAT cut to beer, preferential rates of beer duty in pubs, grants equal to those in Scotland and a re-opening of pubs, bars and hospitality much sooner than we fear it will be. The Chancellor and Finance Ministers in Wales and Northern Ireland need to act now to help”

Rapid Covid-19 Testing To Reopen Late-Night Economy A Possibility of answers that you’re talking about. “So I think it’s in the context of having vaccinated a lot of the population, as we’re already doing – and we’ll do a lot more of in the next few months – that the rapid test approach will start, I think, to come into its own.”

Rapid coronavirus testing could enable nightclubs and theatres to reopen, Boris Johnson has suggested. The PM said “rapid” lateral flow tests could be used by “those parts of the economy we couldn’t get open last year”. That, in combination with vaccination, will probably be the route forward,” he told a Downing Street news conference. However he stressed it was “still early days”, with “lots of discussions still to be had”.

The late-night economy has been closed since the first national lockdown almost a year ago, with almost 90% owing rent to its landlords, and has repeatedly raised concerns over an approaching ‘cliff edge’ when the forfeiture moratorium comes ends in March and tenants will no longer be protected from eviction. Michael Kill, chief executive of the Night Time Industries Association (NTIA), said: “Finally we have some acknowledgement from the prime minister and government on the existence of late-night economy businesses, including nightclubs, theatres, casinos and late bars, particularly as they are some of the hardest hit since the start of the pandemic.”

Nightclubs have been unable to operate since the pandemic broke and the first Covid lockdown in March 2020.

Kill said the association has been lobbying the government to provide a strategy for safe reopening, and lateral flow testing has been considered for some time.

The Prime Minister said that he expects there to be an increase in “rapid testing” as more people get vaccine, saying: “Looking at the future, what we hope to have is such a high proportion of the population vaccinated that when you couple that with rapid testing – lateral flow testing – you really start to get the kind

He added: “We feel now with this acknowledgement we will be given the opportunity to deliver pilot schemes which will substantiate the ability for this sector to open safely at the appropriate time, but more importantly we will be able to plan and prepare for that opportunity.”

For Sale by Online Auction

Jiffy and Refrigerated Vans

On Behalf of the Liquidator of Forty Three Twenty Hospitality Limited T/A Pane E Caffe

Lots include:

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

LOCATION Halesowen Auction Rooms Limited, 212 Dudley Road, Halesowen, West Midlands, B63 3NJ

VIEWING 9am – 4pm Friday 12 and Tuesday 16 February 2021; by appointment only LOTS OPEN FOR BIDDING 10am Tuesday 16 February 2021

LOTS START TO CLOSE FROM 10am Thursday 18 February 2021

Issue 45

CLH Digital


My Employer Has Asked Me To Have The Vaccine- What Are My Rights? 8

CLH Digital

Issue 45

By Katie Ash, Head of Employment Law at Banner Jones Solicitors (www.bannerjones.co.uk) With the Covid-19 vaccine being rolled out across the country, many are starting to wonder when it will be their turn. To date, vulnerable, front-line, care home staff and social workers have been at the front of the queue, with plans now afoot to reach the rest of the UK’s 66 million residents. Most people are being encouraged to have the vaccine in order to protect themselves, and others, from the most severe symptoms of the virus, and it is publicised as an important part of the Government’s lockdown exit strategy. As the case rates continue to fall, more people will return to their place of work – including those in offices, teachers and support staff at schools and colleges, and retail workers operating in non-essential shops, bars and restaurants. But what are your rights, and can you refuse the vaccine? Here, Katie Ash, Head of Employment Law at Banner Jones Solicitors answers some of the most commonly asked questions, including whether an employer can insist that staff receive the injection.

CAN MY EMPLOYER MAKE ME HAVE THE COVID-19 VACCINATION? In simple terms, your boss probably won’t be able to force you to have the vaccination. Employers do have a legal obligation to protect the health and wellbeing of their employees, and in some cases, such as where staff are coming into contact with many people in ways that pose high risks, they may strongly encourage you to be vaccinated to keep you safe. However, making a vaccination mandatory could go against individual human rights. Medical intervention of this kind requires consent. If your employer forced you to have the immunisation under duress, you may be able to take legal action against them. Furthermore, there are several situations in which forcing a vaccine could be considered discrimination. Pregnant women, though advised to shield at the start of the pandemic, may wish to turn the vaccine down at this stage. It has not yet been tested on pregnant women and so Government guidance advises that most should wait until the end of pregnancy to be injected. If you have a strong philosophical belief that would affect your decision to be vaccinated, you may be protected by the Equality Act 2010. For example, vegans and members of some religious groups may object to the

use of gelatine in many vaccines. They would be covered by the Equality Act 2010. However, this may be risky as official Government guidance recommends coming forward for the vaccine.

IF I DON’T HAVE THE VACCINE, DOES MY EMPLOYER STILL HAVE TO MAKE ACCOMMODATIONS FOR ME TO WORK FROM HOME? If you can’t have the vaccine or have sufficient grounds to turn it down, then your boss should continue to prioritise your health and safety. This could include letting you work from home where possible during lockdown. A reasonable employer should respect the fact that you cannot not be forced to be vaccinated. They should offer their help with keeping you physically and mentally healthy while carrying out your duties.

CAN I REFUSE TO COMPLY WITH MY EMPLOYER’S REQUESTS REGARDING THE VACCINE? As explained, you may have sufficient reasons for not following a company vaccination policy which could go some way in justifying your refusal to comply. That said, you should tread carefully. In a tribunal, in is unlikely that you would find success in simply stating your distrust of the vaccine. Official health guidance recommends being inoculated for the wellbeing of yourself and others. Additionally, refusing to agree to your employer’s instructions could potentially lead to a dismissal if the vaccine is crucial to protect you and others in your work. You should also check your employment contract for any clauses relating to medical examinations which your employer could use against your refusal.

HOW IS BEST TO HANDLE THE SITUATION AT THIS STAGE? The best thing you can do at this stage is to keep in open dialogue with your employer. Let them know of any concerns you have such as a phobia of needles or religious reasons for turning the vaccination down so they know where you’re at. If you don’t voice your worries, your employer may not consider your case when putting a policy in place regarding the vaccine and you could unintentionally be caught out. Between you, you will hopefully be able to agree on a reasonable compromise if you’re sure you will not be able to have the vaccine. This will be much easier than taking legal action later. If you’re considering not having the vaccine because of personal beliefs or your personal circumstances, make sure you’re making an informed choice. Check government and public health guidance, speak to colleagues and seek information from reliable sources, such as your GP, before drawing your conclusions.

Red Oak Taverns Acquires Ten Pubs From Wells & Co. Red Oak Taverns has acquired its second pub package in 2021, increasing its estate to 190. The package of ten leased and tenanted pubs, acquired from regional family brewer, Wells & Co are all based in the Bedfordshire, Buckinghamshire and Northamptonshire areas. Privately owned Red Oak was founded in 2011 by Mark Grunnell and Aaron Brown. Grunnell said of the sale: “These pubs are a mix of rural destination food venues and community pubs, which are a perfect match for our business and we look forward to welcoming the tenants and their teams to Red Oak Taverns.” The group is also seeking additional funding for further investments.

Peter Wells, Managing Director of Wells & Co, says “We’re pleased to have found an excellent custodian for these pubs in Red Oak. We’ve worked closely with the Red Oak team to ensure the handover is as seamless as possible and I’m confident these businesses will thrive under Red Oak. The sale enables us to focus on growing our Managed sites both in the UK and France whilst leaving us with a quality portfolio of 170 tenanted pubs.” Grunnell added: “Following this acquisition we are finalising terms for additional capital of £35m to take advantage of immediate investment opportunities. The pandemic has in some part slowed our plans but with the additional funding and an established and focused team, we are ready to take our business through the next phase of its evolution.”

Restaurant Boss Urges Businesses To Diversify Or Face Going Bust businesses owners to diversify in order to survive, after a third national lockdown was announced. George Purnell runs easy dining restaurant and cocktail bar, Koop+Kraft, in Cowplain in Hampshire. He said that it is crucial for hospitality bosses to do whatever they can to avoid the business suffering beyond repair, after tougher restrictions were announced on Monday, forcing all restaurants in England to close their doors for the third time. He said: ‘The only way to survive right now is to find a way to get your products into people's homes. Whether that's takeaway, ready meals, collection drinks, gift sets, cook-at-home sets – there are plenty of options. ‘It's just a case of being ready and agile enough to adapt as these concepts will likely be strong for next six months minimum.

THE FOUNDER of a Hampshire-based restaurant is urging hospitality

‘In terms of planning, have loose plans for the future with a contingency plan and as the time comes closer, tighten those plans into something more concrete. Be prepared for things to change and pivot – change is the only thing that was guaranteed in 2020 – and with even more uncertainty in 2021, I feel it will be largely the same.

‘Diversify and tailor your offering and embrace the opportunity to do so. We have done very well from investing more time, effort and money into our takeaway offering and have had results with the restaurant both open and closed. Some others may look at other options like a Hello Fresh-style or even something like a Zoom cook-along or take the opportunity to release a cookbook.’ George launched a sister company, Prepped by Koop, in the first lockdown. The healthy meal prep service centres around healthy meals for people to prepare at home in their own time. The 27-year-old said: ‘Prepped was a lifeline for us. It has meant that we haven’t relied as heavily on Koop+Kraft to keep our heads above water and have been able to focus our energy on providing high-quality food and the best experience as we can without physically welcoming people into the restaurant. ‘I’d urge anyone who has the opportunity or resources to look at what they can do to strengthen their chances of survival. For some, sitting still during this time could be tantamount to closure.’

Chancellor Urged To Gradually Phase Out Furlough To Avoid Job Losses Issue 45

CLH Digital


An independent think tank has urged chancellor Rishi Sunak to phase out the furlough scheme gradually to avoid job losses, particularly in sectors like hospitality.

or have been told that they would be made redundant. This figure rises to 21 per cent among those who have been furloughed for at least six months of the crisis.

Almost two million workers were unemployed or fully furloughed in January – and had been for at least six months – highlighting the scale of lasting damage to the UK’s labour force that will need to be addressed in the Budget, according to major new research published by the Resolution Foundation.

The Foundation says the Chancellor should respond to the risk of long Covid in the labour market by setting out his own roadmap for phasing out the JRS that is sensitive to public health restrictions and the sectoral nature of the crisis.

Long Covid in the labour market – supported by the Health Foundation – examines the state of the labour market during the current lockdown, the cumulative impact of the longer than expected crisis so far, and workers’ prospects for the months ahead as the economy starts to recover.

The report calls for the full JRS to remain in place for several months after public health restrictions have been lifted to give firms time to bring staff back, and remain in place for longer in sectors still subject to legal restrictions, such as hospitality and leisure. The JRS should then be phased out by gradually, increasing the minimum hours required of workers in order for support to be provided.

The report finds that the number of workers on the Job Retention Scheme (JRS) has risen to around 4.5 million during the current lockdown – half the 9 million peak during the first lockdown – showing that its impact on the labour market has been far less severe as firms have adapted to operating through the pandemic.

The Chancellor also needs to ensure support for the long-term unemployed is delivered by extending the Kickstart Scheme into next year, and that long periods of furlough are taken into account when it comes to deciding which workers access extra back to work support via the Restart Scheme.

Instead, the cumulative impact of a crisis that has lasted almost a year is causing the biggest challenges in the labour market. While all recession cause a rise in long-term unemployment, this crisis poses new challenges in the form of long-term furlough.

Finally, the Chancellor can encourage wider job creation by introducing a wage subsidy scheme targeted at maximising employment in hard-hit sectors, or raising the National Insurance threshold on new starters, and investing directly in new jobs in areas such as social care.

The report finds that around 700,000 workers had been unemployed for at least six months in January, while a further 500,000 workers had been fully furloughed (not working any hours) for that many months. Because some people have moved between unemployment and full furlough in recent months, the total number who were unemployed or fully furloughed in January, and had been so for at least six months, was 1.9 million. This Foundation says that while those on long-term furlough have had far greater financial support, and have an easier route back into work (through their current employer), than those who have lost their jobs, they face many of the same challenges in terms of a loss of skills and missing out on earnings growth. The report shows that while the outlook for the economy has improved, many workers remain concerned about their own job prospects. Around 8 per cent of workers currently employed either expect to lose their jobs in the next three months,

Nye Cominetti, Senior Economist at the Resolution Foundation, said: “Ten months into the crisis, almost two million people have now been affected by long Covid in the labour market, having not worked for at least six months. “And while the UK’s economic prospects are finally looking up, job insecurity remains high, particularly among those who have spent long periods not working, or who are currently furloughed. “The Chancellor must use his Budget to set out his own roadmap for phasing out the furlough scheme gradually and in a way that acknowledges where the risks of rising unemployment are highest – in sectors like hospitality. “This would keep a lid on rising unemployment and encourage firms to bring back existing workers, while tax breaks on hiring could help more people to move jobs too.”

Anger At ‘First To Close, Last To Open’ Policy 10

CLH Digital

Issue 45

Hoteliers in Bristol are angry about reports suggesting Prime Minister Boris Johnson intends for hospitality businesses to be among the last to open when lockdown restrictions ease. The PM is due to unveil his ‘roadmap to recovery’ on Monday (Feb 22) and has said he hopes to introduce a “gradual and phased” relaxation of Covid restrictions. Reports this week suggested that the hospitality industry could hopefully be back to normal by July, with restrictions on pubs and restaurants likely to be relaxed first. But the Bristol Hoteliers Association (BHA) are angry that their businesses will once again be among the last to be allowed to reopen. Yesterday (17 Feb) reports quoted the Prime Minister saying: "You have to remember from last year that we opened up hospitality fully as one of the last things that we did because there is obviously an extra risk of transmission from hospitality." BHA Chair Raphael Herzog said: “For some time now, we have been asking for hotels to be treated fairly and equally to the likes of non-essential shops. “We have all invested significantly in making sure our premises are as Covid-safe as they can possibly be.

“It’s safer to stay in a hotel having a drink at a table, with dinner served, than it is visiting a shopping mall or a grocery store. “Yet we are being made to wait longer than most other sectors before we can return.” Mr Herzog has already outlined the BHA’s ‘budget wishlist’, calling on Cancellor Rishi Sunak to extend the furlough scheme, extend the reduced rate of VAT for hospitality businesses for another 12 months and introduce a 100% holiday on business rates covering the next financial year, when he delivers his budget on 3 March. Mr Herzog added: “As soon as we are able to re-open, we can start to employ more people, support our local suppliers and build on our sense of local pride, investing in our premises and places. “Most importantly, we can go back to doing what we do best, providing a fantastic experience for our customers and bringing people in our community together. “We’ve always been among the first businesses to close and the last to be allowed to re-open. “All we are asking is to be treated fairly, and in the same way as non-essential shops. We do not want to see unhelpful restrictions like a 10pm curfew, only being allowed to serve alcohol with substantial meals and a confusing tier system. “We need a clear roadmap, a clear strategy, a commitment to providing us with more support, and we need to be treated fairly.”

SLTA Slams Survey Claiming Licensed Trade Has Not Adhered to Covid Guidelines he Scottish Licensed Trade Association (SLTA) has expressed grave concern at the findings of a University of Stirling survey that suggests licensed premises in Scotland did not adhere to strict Covid guidelines when they were open last summer.

According to this survey, the customer infection rate was found to be even lower – with just 780 customers infected with the virus over the 14-week period, which equates to a 0.06% customer infection rate per venue.

A survey of just 29 licensed premises makes a series of claims that the SLTA says cannot stand up to scrutiny based on its low sample. The Stirling survey is also at odds with more credible UK-wide surveys which have consistently found that Covid-19 transmission rates in licensed hospitality venues have been “extremely low”.

Stirling’s survey was carried out on 29 licensed premises during May to August last year (although pubs and restaurants in Scotland were only able to reopen indoors from July 15). Researchers posed as customers.

One widely reported survey, by industry group UKHospitality, spanned 12,522 hospitality venues across the UK that employ a total of 358,000 people. It found that in the 14 weeks since July 4, 1,728 staff members had been infected with Covid, equating to an employee infection rate of 0.48% across 20 million work shifts across the UK.

SLTA spokesman Paul Waterson said: “To present the results of a survey of just 29 premises when there are in the region of 11,500 premises in our sector the length and breadth of Scotland is ludicrous and is in no way representative of this country’s hospitality businesses. “It has been estimated that the licensed hospitality sector in Scotland has spent £80 million on becoming Covid compliant.

How The Pandemic Has Set The Precedent For Cleanliness

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

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


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

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

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

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

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

29,000 Pubs Will Stay Closed Even If Outdoor Service Is Allowed In April Issue 45

BBPA responds to speculation that service outdoors will be permitted from April, urges Government to fully re-open pubs – inside and outside – with non-essential retail

open, they could still struggle to break even as they would still have vastly reduced capacity and significant practical challenges such as the April weather to deal with.

The British Beer & Pub Association, the leading trade association representing brewers and pubs, has today revealed that it believes 29,000 pubs – 60% of all pubs in the UK – will still remain closed if outdoor service is permitted at pubs from April.

It would mean that if pubs did open outdoors only in April, just 17% of UK pub capacity (both indoor and outdoor) would be opened. This would result in a loss of turnover to the sector of £1.5 billion when compared to trading in normal times. Because of this, the Government would need to continue grant support to all those pubs unable to open at all or who can partially open, but with vastly reduced trade.

The trade association says this is because the majority of pubs in the UK do not have a big enough garden or outdoor space to re-open and serve customers without opening indoors too. The figures come as speculation and reporting suggests that outdoor service could be permitted in hospitality venues from April. The BBPA says that as this is unfeasible for the majority of pubs and that pubs should be allowed to re-open fully, outside and inside, when non-essential retail also opens. It says around 75% of UK pubs have a beer garden or outdoor space, but that only 40% of pubs are likely to have a beer garden or outdoor space big enough. Even then, if many with big enough outdoor spaces did

CLH Digital


the sector of £1.5 billion when compared to trading in normal times. That is far from reopening and recovering. “Even if some pubs did try and open outdoors only in April, all it would take is some heavy rain and they would find it has all been for nothing. “For many pubs, gardens are at the back and the only way to access them is through the inside. And of course, toilet facilities would still need to be provided.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:

“We question the Government’s thinking behind this and suggest they consult with us as a sector on it.

“Let us be clear, outdoor service at pubs is not the same as properly opening pubs both inside and outside and is not commercially viable. “By our numbers, 29,000 pubs would still be forced to stay shut in April because they simply do not have the beer garden or outdoor space to do it.

“We urge the Government to open our pubs inside – and outside – when non-essential retail also opens. By then, the vaccine will have been rolled out to millions more, and pubs can open whilst continuing to follow exemplary hygiene measures, world leading standards in guidance and social distancing.

“If pubs do open outdoors only in April – we believe just 17% of UK pub capacity will actually open. This would result in a loss of turnover to

“Until then, the Government must do all it can to support our sector until it opens to trade properly in the upcoming Budget.”

Business Investment In Hospitality Sector Rebounded 45% In Q3 Business investment in the hospitality industry recovered 45.3% in Q3 having jumped £308m on the previous quarter, analysis of latest official data by R&D tax relief specialist Catax shows.

Mark Tighe, CEO of R&D tax relief consultancy Catax, comments:

Total business investment in hotels and restaurants was 7.5% down year on year to £988m between July and September amid the ongoing effects of the pandemic, latest ONS figures released on Friday reveal1.

“The hospitality sector starts from a lower base than most areas of the economy when it comes to business investment but it has still done well to bounce back from the lows seen in the second quarter of last year when the sector plumbed depths not seen since 2011, in the teeth of the financial crisis.

However, this was significantly better than the performance of UK industry as a whole. Total UK business investment across all sectors dropped 19.2% annually in Q3 2020.

“This significant percentage jump in business investment in the third quarter represents a promising rebound for an industry that has been hit like a freight train by the pandemic and repeated lockdowns.

Quarterly UK GDP grew by 15.5% in Q3, however this pace of growth did slow later in the year, with only a 1% rise recorded for Q44. The result was that over 2020 as a whole, UK GDP shrank by 9.9% — the worst performance since modern records began.

“It will continue to suffer so long as the leisure industry remains shut down but the quick effects of the vaccine drive will hopefully allow the UK to throw off its Covid shackles soon and deliver a speedy return to normal levels of activity as we move through the year.”


OUT OF SIGHT, NOT OUT OF THE QUESTION. Where conventional plumbing fails, Sanivite®+ delivers the possibilities. With a powerful pump, four inlets and clever, compact dimensions, Sanivite®+ can connect to sinks and appliances from any concealed unit. So don’t dash your dreams of a kitchen island, make it a reality with Sanivite®+.

Anything’s possible. Visit saniflo.co.uk to see how.

Trade Unions Will Shrink To 1% Of Hospitality Workers, Warns Report CLH Digital


Issue 45

also play a significant role in reducing long working hours, bullying incidents, or poor quality working environments.

Members of trade unions will shrink to 1% of hospitality employees, with implications for worker pay, according to new research. Whilst hospitality employees continue to navigate through the uncertainty and concerns about job security that the pandemic has brought, figures from workforce management solutions provider Mitrefinch, found that interest in trade unions from hospitality workers has declined by over half (58%) since 1995 - a worrying statistic for the future of these workers. Since trade unions recently intervened in the government’s package of measures set out to support workers through the crisis and have historically played a major role in improving hospitality employees rights, experts are questioning what impact the trade union decline will have on employee rights and wellbeing across the UK. The data shows around 3% of the hospitality sector is unionised, in comparison to 17% of the manufacturing sector and 35% for the transport sector. The results can be found below:

Percentage of employees who are members of a trade union in the UK hospitality industry 1995




Predicted 2050


Discussing the decline of trade unions in the UK, James Powell, Employment Law Solicitor at Richard Nelson LLP commented: “Workplaces with trade unions were found to have lower injury rates than those who manage their safety without a union in place. Unions can

“This data suggests that the presence of trade unions in the UK hospitality industry is declining rapidly. This, in turn, gives unions less power and influence to make changes for their existing members. When unions have less representation, they are able to secure fewer negotiations since they do not have the same level of bargaining power. If this declining trend continues within the UK, we can expect to see unions holding less power to negotiate on behalf of hospitality employees in the coming years.” Commenting on the decline of trade unions across the UK, Julie Lock, Commercial Director at Mitrefinch adds: “The analysis demonstrates a worrying decline in the percentage of hospitality employees engaging with trade unions across the UK. We are seeing the hospitality industry, as well as construction and IT see significant drops in membership which suggests trade unions could soon cease to exist in these sectors. “With the support which trade unions can provide to employee wellbeing and engagement, this decline in data points to signs that employees may soon be navigating this alone. It is important for hospitality firms to continue to support the wellbeing of their employees in these sectors where trade unions are becoming less prevalent, especially with the additional worry which the pandemic has caused for workforces across the UK.” Below are three simple tips from Julie on how hospitality firms can support their employees’ wellbeing both now and in the future postCovid:

1. PROVIDING MENTAL HEALTH SUPPORT AND SIGNPOSTING While the focus on mental health amongst businesses has improved in recent years, just half of UK firms have a mental health policy in place. With mental health being so heavily impacted by the pandemic, it’s crucial that staff have access to support and feel comfortable escalating concerns with their line managers so they can get support when required.

Training your staff in areas such as signposting or even in mental health first aid themselves can help managers to spot the signs of mental health struggles and to take appropriate action, whether that’s direct intervention or through the use of an employee assistance programme (EAP). Having a centralised policy that documents all of this can be a really helpful asset to ensuring all members of staff feel comfortable with raising concerns when they need to.

2. REVIEW COMPANY BENEFITS AND SUPPORT YOU ARE OFFERING There are so many, often low-cost, perks that companies can now offer to employees that give them access to retail discounts and occasionally freebies such as coffees or stationary. These don’t need to cost the earth either - it’s gestures like this that ensure staff feel valued and rewarded for their work. Many employees are facing financial worries during the pandemic and salary sacrifice schemes are definitely worth considering if you’re not engaging in them already - they can be a really effective way in helping staff to manage their finances when budgeting in public transport costs, season-tickets or car parking into their budget. Many firms have also introduced other benefits such as access to free health or life insurance policies, which can be critical when it comes to those unforeseen occasions.

3. GATHER FEEDBACK FROM YOUR TEAM REGULARLY Employees have a need to feel listened to and valued by their employer, and to know that their concerns are being taken seriously. To support the wellbeing of the team, employers should be regularly checking in with their team to understand how they can better facilitate the needs of employees during this time. It is crucial for employees to feel that the lines of communication are open with their manager and that they have a safe space to raise their concerns. Therefore, managers should ensure they are scheduling weekly meetings with their team, where possible, to give their team an opportunity to discuss any worries, problems or questions they may have. For the full results of this research, visit www.mitrefinch.co.uk/blog/employee-engagement/trade-unions-uk/

Can't wait to read the next CLH Digital? Visit our website


Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup



Issue 45

CLH Digital


Government Postpones Business Rates Review Until Autumn lished on 23 March, along with a number of tax documents, consultations and calls for evidences on a wide-range of tax-related issues.

Following earlier reports that Chancellor Rishi Sundak was to consider delaying business rates reform, the government has announced this morning that the final report of the government’s fundamental review of business rates is to be delayed and will now be published in the Autumn.

The government has made available unprecedented levels of support to businesses, to counter the economic impact of the Covid-19 outbreak. As part of its £280 billion package to support jobs affected by coronavirus, the government has provided a business rates holiday for eligible properties in the retail, hospitality, and leisure sectors, worth over £10 billion to ratepayers. The Spending Review also confirmed that the business rates multiplier would be frozen in 2021-22, saving businesses in England £575 million over the next five years.

Due to the ongoing and wide-ranging impacts of the pandemic and economic uncertainty, the government said the review’s final report would be released later in the year when there is more clarity on the long-term state of the economy and the public finances. The fundamental review of business rates was announced by the Chancellor at last year’s Budget. A call for evidence was published in July 2020 to seek stakeholders’ views on key issues including reforming the rates multiplier and looking at alternative ways of taxing non-residential property.

The government has also extended grants funding to cover rent and the Coronavirus Job Retention Scheme to cover wages through to April to provide further stability to businesses and people.

The call for evidence closed last year and the government is current considering responses. An interim report which will include a summary of responses to the call for evidence will be now be pub-

At the upcoming Budget the Chancellor will outline the next stages to support businesses and families across the UK. That has been the government’s priority throughout the past year and it will be the priority for the year to come.

Jodie Kidd Calls on The Chancellor to Cut Beer Duty to Help Save Pubs from Permanent Closure written to their MP urging them to cut Beer Duty to help local pubs and brewers. While a freeze in Beer Duty was welcomed in March 2020, pubs and brewers have faced a year of lockdowns and severe trading restrictions. The Chancellor must recognise the plight facing pubs and brewers and give them the cut for which they, and so many people, have been asking for three years – it’s never been more needed. Without support from Government, we’re at real risk of losing thousands more pubs from our villages, towns and cities”

Model and publican, Jodie Kidd is making a final desperate plea to Chancellor Rishi Sunak, to cut Beer Duty in the upcoming Budget on 3rd March. Jodie, who owns The Half Moon pub in Kirdford, West Sussex, first started petitioning Government for a cut in Beer Duty in 2018, when on average, three pubs a day closed their doors for good. Despite three long years of campaigning with Long Live The Local, almost 500,000 petition signatures and more than 250,000 people writing to their MP, the Government is yet to reduce Beer Duty, a tax which is three times higher in the UK than the average across the EU and 11 times higher than in Germany and Spain.[1] Since taking the reins of her local pub in Kirdford, Jodie has experienced the tax pressures publicans face first-hand. She comments, “Pubs face a range of tax pressures including VAT, Business Rates and Beer Duty. I first backed the Long Live The Local campaign in 2018, when pubs were already struggling to survive with three pubs closing every day. The Government must act to help save pubs from the dire situation they face now. Following a year of lockdowns, severe trading restrictions and huge uncertainty, almost 2000 pubs closed their doors for good – that`s five local pubs every day[2] – gone forever. We must do everything we can to protect others from the same fate.” In 2020, 87 million pints were poured down the drain costing pubs and brewers £331million[3]. On top of this, trading restrictions and lockdowns hit pub beer sales by 56% – worth £7.8bn[4]. There are now growing concerns about the planned RPI linked increase in Beer Duty in the upcoming Budget which seriously questions the survival of pubs and breweries. On average, £1 in every £3 spent in the pub already goes straight to the taxman[5]. In the UK for every pint of 5% ABV beer you pay 54p in Beer Duty, however for the same pint in Spain you would pay only 5p. With seven in 10 alcoholic drinks served in pubs being beer[6], a Beer Duty rise will impact pubs disproportionately, put-

Emma McClarkin, CEO, British Beer & Pub Association said, “The industry has shown resilience and agility, with many publicans turning their venues into entirely new operations in order to survive the lockdowns and continue providing vital support to their local communities.

ting them under even more financial pressure. Jodie was forced to close her pub for the third time during the most recent lockdown. Even when pubs were able to open, like many, her small village pub struggled to make a profit while it was operating at limited capacity to meet social distancing guidelines. Jodie says “Throughout the last year, the pub industry has had to make huge financial sacrifices. Landlords like me are desperate to be open and welcome back our locals at the right time, but the thought of having tax increases to cope with on top of all this is unbearable. A cut in Beer Duty will help pubs which are the backbone of local communities up and down the country. Not only do they provide livelihoods but also a social and cultural hub that so many of us are deeply missing at the moment.” David Cunningham, Programme Director of Long Live The Local, says, “Almost half a million people have signed the petition and 250,000 have

We appreciate all the Chancellor has provided the beer and pub industry throughout the pandemic, but the job is far from over. A cut in Beer Duty will give our publicans and brewers an opportunity to reduce mounting costs, allowing them to survive and thrive when they are able to open again.” Jodie Kidd is supporting Long Live The Local’s campaign to cut Beer Duty to support Britain`s pubs and breweries. To sign the petition, please visit www.longlivethelocal.pub [1] Brits pay more than 54p (54.2p) in duty on every pint of beer they enjoy (5% ABV). Comparatively, in Spain and Germany the beer duty rates amount to just 5p per pint (5.1p and 4.8p respectively) – which means the UK pays eleven times more! Only Finland and Ireland pay higher rates in Beer Duty. The UK has the highest beer duty bill in Europe; According to Brewers of Europe Data, Spain brewed 6.7 Billion pints in 2018 whilst Britain brewed 7.4 Billion pints. Despite these comparable levels, Spanish Government collected just £313 Million pounds in beer duty compared to £3.6 Billion paid to the Government in the UK. [2] 1938 pubs closed in 2020 = 5 a day, CGA Market Recovery Monitor – review of GB pub, bar and restaurant supply, January 2021 [3] BBPA, 2020 [4] BBPA, 2020

Star Takes a Lead with Re-Opening Support Plans for Their Just Add Talent pubs Keen not to waste valuable lockdown weeks, Star Pubs & Bars has started reopening preparations so that it’s Just Add Talent (JAT) pubs can open as soon as it is safe to do so. Star has hosted the first of a series of February Virtual Forums* for its 130 Just Add Talent operators to obtain feedback on proposed opening plans.

Based on feedback from operators, Star Pubs & Bars is preparing to streamline systems and procedures across its JAT estate - including simplifying risk assessments, reviewing supplier performance and better WiFi provision, as well as revisiting it’s facilities management provision. To help remind customers of social distancing regulations, Covid-19 safety point of sale will be refreshed and reissued to all JAT pubs once full details on opening conditions are known.

Previous JAT Operator Forums following the July 2020 reopening had highlighted the need for better use of social media and digital platforms to demonstrate to customers what to expect when pubs reopen and the need for more comprehensive, earlier staff training to ensure that staff were able to adapt to the new Covid safe environment in their pubs.

Star will also be launching new promotional activity and a refreshed drinks menu to attract new and existing customers back into their JAT sites once it is deemed safe to do so. As with the first lockdown, Star Pubs & Bars will be sharing learnings, training videos and modules, menus, POS and customer journey templates with its Leased & Tenanted estate and its Heineken UK On Trade customers.

Having taken on board the learnings from last year’s first Lockdown, Star Pubs & Bars is now introducing a raft of new training modules for operators and staff. These include : -

Upselling opportunities delivering great table and garden service hosting sport safely delivering your food offer brilliantly

Enhanced customer service including conflict resolution Refresher Training on the ‘Perfect Serve’

Beki Davies, Retail Concepts Manager, said: “The forums are invaluable. They allow us to listen to operators’ concerns and share national and local insight with them, and in this case discuss our reopening support plans. Starting the process early means there is time to factor in changes resulting from feedback. “We know our pubs have the potential to have a great summer, and we want to support them to make the most of every opportunity.” Vicki Gaffey of The Duck Inn, Redditch said: “When it came to the first lockdown the reopening support was excellent. I had Zoom calls with my Business Development Manager and the Safe to Trade audit we went through was really good. It gave me confidence that we were organised. We were also given Covid safety signage, and the reduced menu made running the kitchen much more manageable as we had to factor in zoning in the kitchen.


CLH Digital

Issue 45

CEOs Call On Chancellor To Back Hospitality Sector In 2021 Over 160 CEOs from the UK’s leading hospitality businesses, employing hundreds of thousands of people, have written to the Chancellor ahead of next month’s Budget. They call for decisive support to help the sector survive, rebuild and drive the economic recovery of the country as it emerges from the COVID crisis.

positive signs that we are making real progress in the battle against COVID. We are hopeful that, in the coming weeks and months, we can begin to welcome customers back and we know that people will be eager to socialise with their friends and families safely in our venues.

The letter, co-ordinated by trade body UKHospitality, highlights two key areas of Government support that, the sector says, must be delivered for it to play a key role in rebuilding the economy, and to help drive investment and provide jobs.

“That means we need to start laying the groundwork now. We need to make sure that the hospitality sector is in the best possible position to help rebuild as we done in the past. After the 2008 financial crisis, one in six new jobs created in the UK were in hospitality. If the Government backs our sector and gives us the support we need and deserve, we can play a key role in helping it achieve its aims of levelling-up people and communities across the country.

These are: • An extension of the 5% rate of VAT for hospitality for another year, expanded to the wider sector • The continuation of the business rates holiday for hospitality for the whole of 2021/22 giving businesses valuable breathing room to rebuild and address rent debt. Additionally, the letter calls on the Government to provide a decisive package of fundamental support, including extension of the furlough scheme, improved loan repayment terms to increase liquidity, deferral of Government-owed debt and replacement of the Job Retention Bonus.

“Extending and expanding the cut in VAT will play a crucial role in boosting demand and customer confidence. Our sector is labour-intensive so this will instantly result in more jobs. Removing business rates will allow businesses to repair shattered balance sheets, including tackling the rent mountain that has now hit £2 billion. “Lots of businesses have taken a beating and many are still only just clinging on. The support that the Government has provided in the past year has been crucial in keeping businesses alive, giving them breathing room and allowing them to keep jobs safe. That support must continue if we want to see as many businesses and jobs secure as possible, and hospitality play the key role we know it can play in rebuilding. There is no point in the Government undoing all the good work it has done in 2020 by pulling the rug from under us as we get back on our feet.”

UKHospitality Chief Executive Kate Nicholls said: “Despite the carnage of the past twelve months, hospitality businesses are ready to pick up the pieces of a battered economy and help spearhead our economic revival. Although the end of the health crisis is not quite here, there are

Hospitality Apprentices Ask the Tough Questions to Minister as the Hospitality Apprenticeship Showcase Goes Online Over 200 people tuned in to view Apprentices from across the hospitality sector get up close and personal with Gillian Keegan MP, Parliamentary Under Secretary of State for Apprenticeships and Skills as they posed a range of questions about the present and future of apprenticeships. The event, which normally takes the form of an interactive event at the House of Commons saw Mike Wood MP, Chair of the All Party Parliamentary Beer Group and sector specialist and MD of HIT Training, Jill Whittaker, welcome the attendees and manage the lively session. The Hospitality Apprenticeship Showcase (HAS) unites the industry to showcase the diverse range of opportunities available to parents, education and people wanting to join the sector, as well as highlighting the dedication to the training and development of people across a diverse range of careers from front and backof-house; brewing and engineer to all the professional disciplines required to run a company. Representatives from Fuller, Smith and Turner PLC, Stonegate Group, Marston's, Beds and Bars, Mitchells and Butlers, Compass at Tottenham Hotspur FC, JD Wetherspoon, McDonald's, Lifetime Training, Diageo, AB InBev, Umbrella Training, The Arterial Group, St Austell Brewery, Fest and Revel, Ascot Racecourse, Sodexo, Springboard and Centre Parcs took turns to question the Minister.

aging the health side and being cautious, we want this to be our final lockdown.” Louis Clayton, apprentice from Marston’s PLC, followed this up highlighting how important the hospitality industry, and in particular the role of apprentices, will be in kickstarting the economy again and quizzed the Minister on the engagement with young people: “…what dialogue have you got with young people in hospitality to ensure their voices are heard in government?” he asked. The Minister replied, “It certainly hasn’t been an easy time and we have been learning as we go along. The dialogues are extremely important, and I have been meeting with a lot of apprentices, it is one of the favourite parts of the job.” Louis now looks like he has a seat at the table of future discussions! A question from St Austell’s apprentice, Robert Alder, about the scope for higher levels of apprenticeships beyond Level 4 in brewing brought the session around to the importance of the industry evolving the training programmes on offer. Minister Keegan explained: “Anybody in the industry if they think there is a gap (in programmes offered), can approach the National Institute of Apprenticeships (with ideas for new courses). There are always opportunities for companies to bring forward new standards.”

The pandemic and the road out of lockdown was the main focus of the discussion. The Minister was brought to account on what her department was doing to safeguard the future of the industry. Minister Keegan explained, “There is no doubt the hospitality industry has been affected; none arguably have been harder hit. The key thing now is how we get it open; we need everyone to be confident to go out, that’s why we’re man-

After an hour of Q&A time with the Minister, Jill brought the session to a close, she remarked: “Our apprentices are our industry’s best cheerleaders and trailblazers in the future of learning and development programmes. Hospitality is no longer a place where you work temporarily to make some extra cash, you can build life-long rewarding careers. We will come out of this lockdown fighting and it is going to be an exciting time, full of opportunity, for our sector.” The whole event can be re-watched here: https://we.tl/t-JTZSwptklO

If You Want Increase Spend, You Must Retain Cards chance for such a risk.

The hospitality industry has taken a colossal hit during the COVID pandemic. The damage to restaurant, café, pub and bar owners is undisputed, yet those who come through to the other side will still face substantial losses that they will want to recoup. However, there is a silver lining, and soon customers will be flocking when the world gets back to some kind of 'normal'.

CardsSafe is also remarkably affordable at just under £10 per month rental per unit, meaning that up to 10 cards can be stored at once, and multiple units can be added to suit. It not only pays for itself, it helps increase profit levels in the hospitality industry. Furthermore, the CardsSafe system safeguards customers against credit card fraud and identity theft because no one, bar the staff, can access their cards whilst they are stored in the units.

What can business owners and managers do to maximise profit, increase spending, and reduce losses when they welcome their customers again?

Major brands trust CardsSafe in the leisure and hospitality industries, including Young's pubs, Hilton Hotels, dozens of golf courses across the UK and art galleries. Protecting their assets as well as their customers, it is an important asset to these industries.

There will no doubt be numerous incentives to get diners and revellers out again. There are many nifty ways to reclaim and even increase postCOVID profits from improving footfall to up-selling to offers. Customers will be back in their droves, competing for customers service, the latest dishes and libations, and business will recover in the long term. There is one, innovative and cost-effective on-site solution, that can help immediately. Phil Dixon, a previous advisor to the BII, was adamant that "If you want to increase spend, you must retain cards." A simple solution, and one that could be a quick and easy win, even in light of the pandemic. Paul Eagles, previous Head of Risk Policy and Strategy at VISA confirmed this by his statement, "When using cards, people spend at least 35% more." If cash is out of favour, and with contactless seemingly the safest option, how can retaining payment cards be safe? Contactless may seem like the ideal solution, but it doesn't suit the dine-in experience. It's great on the fly and handy on the run, but it prevents leisurely and enjoyable hospitality experience. One that is sorely

missed by customers. The solution is CardsSafe. A system specifically designed to securely retain customer payment cards while the cardholder runs a tab or trials a product or service. The 'behind the bar' technology contains bank cards that enable customers to run a tab—allowing them to freely spend more, in the knowledge that the venue is treating the system like any other part of the venue by complying with strict guidelines. Other benefits of CardsSafe include the ability to eliminate 'dine & dash' effectively. In a time of financial downturn, these walkouts could become even more disastrous. If the payment card is requested on taking an order and is safely retained in the CardsSafe units, there is no

Food and Beverage Operations Manager, Grant Rumbelow from The London Golf Club explains, “CardsSafe has been a welcome addition to the London Golf Club. We utilise the system in our Golf Shop and Spike Bar, and on-course with our Drinks Buggy. With CardsSafe we can safely store customers’ cards whilst they enjoy their round of golf.” Over a period of market research and trial, data has shown that card spend went up 25% on average as customers spent at least 30% more when using the CardsSafe system. The bottom line is when you can welcome customers again, if you want to increase spend and eliminate 'dine & dash', you must retain cards and the best place to store these is in a CardsSafe® unit. For more information on how CardsSafe can help your business, please visit www.cardssafe.com or contact the sales team on 0845 500 1040 or sales@cardssafe.com

New GDP Figures Highlight Damage To UK’s Hospitality Sector and Its Potential to Bounce Back 16

CLH Digital

Issue 45

Statistics published by the Office for National Statistics this morning show the UK economy shrank by 9.9% in 2020 with the output of the accommodation and food services sector now 51.8% lower than last year. Additional analysis from the Q4 UKHospitality Quarterly Tracker, produced by CGA, showed a 54% drop in sales across hospitality in 2020, equivalent to a drop of £71.8bn, making hospitality responsible for one-third of the UK economy’s annual £215bn contraction. The ONS stats also show that hospitality acted as a brake on the UK’s growth rate for Q4, dragging quarterly growth down 0.95% to 1% as sector sales fell by a third. UKHospitality Chief Executive Kate Nicholls said: “This morning’s figures make for bleak reading, but also serve to drive home the point about the importance of hospitality as an economic force. When hospitality struggles, the entire UK economy struggles. “The huge losses we have suffered this year account for one-third of the slump for the whole

economy last year. This really hammers home the importance of, and need for, a healthy hospitality sector for the entire country. “If we are capable of having such a hugely detrimental impact, we are just as capable of a hugely beneficial one, though. If our businesses are given the support they need to survive the remaining months of the crisis “Hospitality must be prioritised for support and put at the heart of the Government’s plans for reopening the country. If we are given a chance to do what we do best, we can kick-start the economy and provide investment and jobs in every region of the UK. “If the Government gives us an extension of the VAT cut and the business rates holiday at next month’s Budget, then we will be in a much better position to help turn things around. The statistics published this morning show that there is really no other option for the Government than to back us totally.”

How To Raise Money Against Your Business Premises

By Gary Hemming CeMAP CeFA CeRGI CSP - Commercial Lending Director ay ABC Finance (www.abcfinance.co.uk) In the wake of recent events, raising finance has again become a critical issue. In this guide, we will break down how your business premises can be used to raise finance, the benefits of doing so and the key considerations of doing so. What funding can I use to raise money against my business premises? When looking to raise funding against your business premises, a commercial mortgage or secured business loan is usually the most suitable option. A commercial mortgage is simply a mortgage secured against commercial property, in this instance, your business premises. The term commercial can cover anything from retail shops and industrial units to hotels and agricultural farmland. In the current climate, catering and hospitality businesses are likely to be able to borrow up to 65% of the value of the business. A good starting point is to speak to your business bank to see what they have to offer. You can also talk to a commercial mortgage broker who will be able to offer you a comparison, some brokers do charge fees so it’s worth asking about this upfront to reduce costs. When searching for an appropriate lender you can look at both High Street banks and also challenger banks. High Street banks tend to offer the lowest interest rates but may not offer as large a loan as a chal-

lenger bank may therefore this needs to be taken into consideration. The interest rate and maximum loan offered will depend on the type of property, whether you’ve been able to operate through the pandemic, the financial strength of the business and several other factors. Interest rates vary from around 2.5% - 4% with the High Street and from 3.5% - 7.5% from challenger banks. Commercial mortgages usually take 8 -12 weeks to complete therefore if funds are needed quickly, a secured business loan may be the answer. Secured business loans, is a business loan which is usually secured against your business premises, or sometimes your home. As this type of loan is secured on property and less risk for the lender, you may be more likely to be approved than you would for an unsecured business loan. What are the advantages and disadvantages of securing borrowing against my business premises? There are 2 main advantages of using your business premises as security. Firstly, it means you may be able to borrow more and over a longer period than you would with an unsecured loan. Also, as the lender has a property as security for the loan, they will be more flexible when looking at adverse credit and other problems. The main disadvantage is that secured lending tends to take longer to complete than unsecured loans, meaning they may not be suitable for urgent requirements. How has the pandemic affected lending in the catering and hos-

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

CIEH Concerned At Rise Of Lockdown Home Food Businesses The Chartered Institute of Environmental Health (CIEH) has expressed concern at the growing number of home food business that have sprung up during the Covid lockdown. Often selling through social media and other informal networks and apps, many are not registering as food businesses, meaning local authorities cannot check hygiene and food standards. The Covid pandemic has already put local authority, and environmental health teams, under considerable strain with resources close to breaking point. As such, Environmental Health Practitioners (EHPs) are having to focus on those businesses that pose the greatest risk. New figures from the Food Standards Agency (FSA) and data from an online registration system used by nearly 200 local authorities, show that around 44% of food businesses started since the first lockdown are home-based. Uninspected food businesses can be a real risk to public health and cause complications for local authorities at a time of national crisis. Environmental Health Practitioners (EHPs) have been at the forefront of efforts to keep our communities

safe throughout this pandemic, working hand in hand with businesses to help them become Covid-secure and supporting test and trace efforts. Julie Barratt, CIEH President, said: “Covid isn’t the only thing that kills people, so do food poisoning and so do allergens. Many of these new food businesses are small producers with limited reach. They won’t cause big outbreaks of food poisoning, but there is every chance that they are making people ill. Just because people may not be reporting food-related illness to their GPs due to the pandemic does not mean it isn’t happening. It’s not just about catering, it’s about how food is packed, labelled, and transported. It is considering the whole of the food chain. Adding uninspected food outlets to this network poses real risks. However, we don’t want to discourage businesses, we want to work with them to get it right first time. The best way for that to happen is if new businesses register with their local authorities and talk to their environmental health teams before opening. That way they can open with confidence and peace of mind that they are supporting their local communities, not harming them.”

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.

UKinbound Requests Urgent Help in Letter to the Chancellor Issue 45

Travel trade association UKinbound has written to the Chancellor ahead of the Budget on 3 March and the Prime Minister’s statement expected on 22 February, with four key asks that would address the crippling effects of Covid-19 on the inbound tourism industry in the short-term.

CLH Digital


scheme for 2021/22 would help the industry recover and rebuild. This relief, along with Covid-19 busines support grants, also need to be made available to all sectors including tour and coach operators, language schools and event organisers and suppliers

Joss Croft, CEO of UKinbound said “Since the removal of travel corridors and the introduction of quarantine hotels, our members have received hundreds of cancellations for Spring 2021, with people moving their trips to later in 2021 and into 2022. As long as quarantine is in place cancellations will continue, and people will be put off booking a trip to the UK this year. Many inbound tourism businesses have taken out loans, but they are beginning to run out of cash reserves and have no idea when they’ll be able to start welcoming back international visitors again.

In its letter the association expressed deep concern about the Government’s current rhetoric regarding international travel to the UK and its branding of holidays as ‘illegal’. The fact that policy measures that directly impact inbound tourism have not been combined with tailored support that would counteract these issues, was also raised. In its letter UKinbound asked for – Pathway out of Restrictions statement on 22 February- to restore confidence and allow businesses to effectively plan, the Prime Minister needs to address the re-opening of boarders and how this will happen Retain Furlough - as long as there are significant restrictions in place, such as social distancing and travel restrictions, businesses need help retaining their staff Tourism Resilience Fund - allocate targeted support in the form of grants to inbound tourism businesses that have had virtually no business since March 2020* Extend Business Rate Relief - a key cost for tourism businesses, extending the 100% Business Rates Relief

“This is why we need the Prime Minister to publish a roadmap to reopening the tourism sector on the 22 February. When people can travel again we expect strong demand, but our industry can’t open back up overnight. The Chancellor needs to recognise that we have a long road to recovery and that tourism businesses need support today to ensure they’re able to survive long enough to support the UK’s economic recovery. We’re also urgently asking for furlough to be retained as long as restrictions are in place, sector specific grants and the extension of Business Rate Relief.” UKinbound members, of which there are over 300, were also encouraged to write to their MPs asking them to support the industry and lobby the Chancellor on these asks.

Satisfied Customers Result In An Award Win For Bristol Hotel The efforts of a Bristol hotel to provide a safe and welcoming environment have been rewarded with a prestigious award. DoubleTree by Hilton Bristol City Centre has been named as a winner in the 2021 Traveller Review Awards, which recognises “exceptional hospitality”. What makes the award even more satisfying is that the winners are determined through reviews submitted to Booking.com by satisfied customers. News of the award comes after what has been one of the most challenging year ever for the hospitality industry.

els of service and standards. Imran Ali, General Manager of the DoubleTree by Hilton Bristol City Centre, said: “It’s always nice to win an award but it’s particularly satisfying when that award is made because of consistently high scores from satisfied customers. “It’s the best possible endorsement for everything we try to do here and is a testament to the dedication and resilience of my team, particularly in the wake of the pandemic.

DoubleTree by Hilton Bristol City Centre is managed by Focus Hotels Management Limited.

“We have worked incredibly hard here to provide a safe and welcoming environment for all our guests, whether they be here for leisure purposes or are attending a meeting or training course”.

It received an average review score of 8.3 from customers on Booking.com between 1 August 2018 and 30 November 2020.

Glenn Fogel, President and Chief Executive Officer of Booking.com, said: “2020 was a year with limited opportunities for travel.

This is ninth edition of the awards, which have recognised accommodation and transport providers across 220 countries and territories for their outstanding lev-

“That meant that the trips people managed to take mattered to them more than ever.

Wetherspoon Chairman Tim Martin Calls On Government To Open Pubs At The Same Time As Non-Essential Shops Reopen environments such as care homes, households and hospitals.

Wetherspoon chairman Tim Martin is calling on the government to open pubs at the same time as non-essential shops reopen.

“Yet the government has ignored this information and has even banned golf – the ultimate social distancing sport.

He says that the pub industry is “on its knees” and that pubs across the UK need to reopen in order to save the industry and the associated jobs. Mr Martin says the pub industry makes a massive contribution to the economy, with Wetherspoon alone paying about ten pounds of tax for every pound of profit it makes.

“The big worry in the hospitality industry is that the government is playing a PR game, creating an illusion of positive action, and will find an excuse to tie the industry down with restrictions by, for example, allowing outside eating and drinking only when the pubs reopen – as a result the entire industry would be heavily loss making.

He says: “ In the last ten years Wetherspoon has generated £6.1 billion of taxes, something we are very proud of.

“Since the 1970s, UK governments have run out of money three times when they’ve paid insufficient attention to financial common sense.

“In the financial year to July 2019, before the pandemic, Wetherspoon, its customers and employees generated £764 million of taxes (please see table below), one pound in every thousand collected by the UK government.

“The last time was in the Great Recession in 2010 when the Chief Secretary to the Treasury said: “ I’m afraid there is no money.”

“The amount of tax paid by Wetherspoon is replicated, according to the size of the company, throughout the pub industry, and shows just how important pubs are to the economy.” Mr Martin continued: “ Many people have correctly pointed out that the three lockdowns of the last year have been a disaster for the hospitality, retail, arts and entertainment industries, but our calculations show that they have been an even bigger disaster for public finances. “The taxes paid by Wetherspoon are mirrored by thousands of companies which have been annihilated by lockdowns. “As a result, government finances have been annihilated even more. “Since pubs reopened last summer, following the first lockdown,

“Before that, billions were spent in an effort to remain in the disastrous exchange rate mechanism in 1992, and in the 1970s the government had to rely on financial aid from the IMF. Wetherspoon has registered more than 50 million customer visits to its pubs, using the test and trace system, without a single outbreak of Covid-19, as defined by the health authorities, among customers in our pubs. “Industry organisations UK Hospitality and the BBPA have provided the government with information that clearly demonstrates that pubs and restaurants are Covid- secure environments, following the investment of hundreds of millions of pounds in safety and hygiene measures. “The government knows this is correct, since it has access to test and trace information. “As the BBPA has pointed out, outbreaks have been concentrated in

“However, this government is spending money at a faster rate than any government in history, “In spite of that, around a million UK jobs have been lost already. “Surely it is possible for the hospitality industry to reopen at the same time as non-essential shops, now that a vaccine exists, on the basis of the social distancing and hygiene regulations, which were agreed with the health authorities, after full consultation, for the July 4 reopening last year. “Unless the industry does reopen on that basis, economic mayhem will inevitably follow.”

18 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct452020

Working Together Not Against Each Other: Why Communication With Landlords Is Key By David Haines, Partner, Charles Russell Speechlys and Ingrid Saffin, Partner, Charles Russell Speechlys (www.charlesrussellspeechlys.com) Communication is absolutely key. We advise businesses who have not done so already to initiate an open dialogue with their landlords without delay. The ban on forfeiture has given many commercial tenants a temporary way out of insolvency to defer difficult decisions, but it is important to remember that landlords have not been given the same protections. Even when businesses have been able to reopen, many have been operating at limited capacity with significantly reduced revenues. Tenants should be clear and transparent about this, as landlords may not know the tenant’s financial situation and could assume otherwise if not explicitly told. Establishing an open and communicative relationship is of immediate importance.

Pressure on businesses is at an all-time high, as hotels, restaurants, and hospitality venues up and down the country are forced to keep their doors shut in continued national lockdown. Thanks to the rent moratorium, the risk of eviction is not currently a threat to businesses, but this could all change shortly. The ban on forfeiture due to non-payment of rent under commercial leases was extended until 31st March. Whether or not this will be the final extension is unclear, but if the ban ceases to exist, 1st April will be crunch time for many commercial landlords and businesses. Published last June, the voluntary COVID-19 Code of Practice was intended to reinforce and promote good practice amongst landlord and tenant relationships as they deal with the impact of the pandemic. Yet tenantlandlord disputes have seen a sharp increase, often due to a lack of communication or unreasonable expectations of one or both parties. Now, with the end of the ban on evictions in sight, many may find themselves in difficult situations. We offer some advice to businesses in the hospitality sector worrying about what’s to come.


The next few weeks leading up to the end of March will be a critical time for landlords and tenants to agree to terms which work for both parties. Where possible, businesses should try to get deals documented to ensure certainty, rather than relying on verbal agreements or vague written exchanges. It is important for tenants to understand the implications of the lifting of the ban on forfeiture and the subsequent financial repercussions, taking into account accrued rent over the past twelve months. Businesses in the hospitality sector should also make themselves aware of the changes and consider how they can take advantage of government schemes and initiatives. For example, a one-off lockdown grant was announced by the government at the start of the UK’s third lockdown. Businesses should look at their finances and calculate how much they can afford to give back to their landlords in unpaid rent. If they are unable to provide any payment to landlords, it is important to give adequate justification now. Landlords will expect tenants to have explored all sources of financing and are more likely to respond favourably to tenants who engage now rather than those who do nothing prior to 1st April. It is to be remembered that the moratorium is only a temporary solution – the rent accruing under commercial leases is still due and payable. Lastly, throughout the negotiations, tenants should remember that whilst the ban on rent collection may be coming to an end, the COVID-19 Code of Practice, which aims to preserve the livelihoods of both the landlord and the tenant, still applies. During these difficult and unprecedented times, landlords will be as accommodating as they can be to tenants who engage and communicate honestly and fairly.

Prepare for Recovery by Offering Outstanding Customer Service with Online Drinks Courses Now Available from School of Booze

As hospitality operators prepare for business recovery despite an uncertain reopening schedule, Jane Peyton, founder of School of Booze, has launched an online drinks education platform offering training courses in Beer, Cider, and Wine. The courses are an opportunity for team members to develop their drinks knowledge to provide the best possible customer service and memorable experience once hospitality is open for business again. There are three levels of learning - Beginner, Intermediate, and Advanced - offering essential starter knowledge for anyone who works in the drinks industry and wants to know more about what they are selling or to expand their knowledge to improve their career prospects. Commenting on the launch, Jane Peyton said “All staff should know what they are selling and be able to engage, communicate and enthuse customers about their drinks offer. Educated staff are more motivated and good for business, as they bring a higher likelihood of encouraging incremental spend. They perform more effectively and have more confidence in upselling, giving customers a better experience and more confidence in the service provided. They feel more valued, are happier, enjoy their work more, stay in the job for longer and therefore bring greater stability and a clear career pathway to a business. “With so many talented hospitality staff currently on furlough, this is the ideal time for them to study a relevant subject to add to their CV and ensure that their expertise can contribute to the sector’s recovery.” The convenient courses are concise with easy-to-learn content in audio and written formats. They are aimed at people who work in the on-trade and offtrade, brand owners, drinks producers, PR and Marketing or associated suppli-

ers, and anyone who is keen to learn more about the industry they work in.

The courses are accessed through School of Booze’s learning portal via mobile devices or computer, allowing study to be completed whenever and wherever is convenient, removing the need to travel and sit in a classroom. When students feel ready, they take an online multiple-choice examination and receive a digital certificate when they pass. In other words, the School of Booze courses are ‘On Your Device, In Your Place, At Your Pace’. The courses have been developed in response to the growing number of hospitality staff who want to become better informed about beer, cider and wine, as businesses seek to use every advantage through the preparation of pandemic recovery plans. They draw on Jane’s experience as a drinks expert, having run tasting, training and education, and consultancy events. Jane is a Beer Sommelier, was Britain’s first accredited Cider Pommelier, is accredited through the Wine & Spirit Education Trust, and has also written extensively about drinks and the hospitality industry. Individual online learning courses from School of Booze are priced at £50 inc VAT, with discounts available for subscribing to multiple programmes. “With three levels of study available” continued Jane “the courses offer an informative and engaging way to learn for beginners, intermediates and advanced students and are aimed at further improving service standards within the UK hospitality sector.” The online courses are available through the School of Booze website. Single subject education materials such as the principles of Beer & Food Matching will be available next month. www.school-of-booze.com

Extension of Rates Relief A ‘Much-Needed Lifeline’ for Hospitality, Says SLTA The confirmation by the Scottish Government that hospitality and tourism businesses will not pay rates until next year offers businesses a “much-needed lifeline”, according to trade body the Scottish Licensed Trade Association (SLTA). The SLTA, which has been calling for an extension to the existing rates holiday, welcomed the decision and said the announcement by Finance Secretary Kate Forbes was a “weight off our collective shoulders”. SLTA spokesman Paul Waterson said: “Extending 100% rates relief for the next financial year gives pubs, hospitality and tourism a fighting chance when we do re-emerge from lockdown. “However, what we need now is for UK Chancellor Rishi Sunak, in his Budget on March 3, to keep VAT at

5% and also extend current furlough arrangements. While rates are generally the biggest fixed rate costs for the hospitality industry, we look forward to further concessions that will help businesses.” Mr Waterson also said that the while the SLTA welcomed today’s announcement, it was imperative that businesses had a clear route map for the easing of lockdown restrictions. “We look forward to hearing First Minister Nicola Sturgeon’s plans for getting out of lockdown and, crucially, some dates – even if they are provisional. “The news that there is to be a £50 million package of support for Scotland’s town centres and more capital funding specifically for tourism infrastructure projects in local communities is also very good news.”

PROPER PORK CRACKLING 9 flavours - All Allergen Free & Keto



17 flavours - All Gluten Free + 2 Vegan

Peanuts, Cashews & a 50/50 Combo - 10 Flavours, All Vegan


Any combination of jars & drinks (Top 5 combinations recommended)

ONLY £12.50 RRP £29.99

FOR MORE DETAILS CALL 01202 875280 OR EMAIL trade@sct-sct.com

40 MPs tell Chancellor and PM, Act Now or See ‘Extinction’ of UK Nightlife 20

CLH Digital

Issue 45

The All Party Parliamentary Group (APPG) for the Night Time Economy, a cross-party group of more than 40 MPs, has today published the findings of its recent inquiry into the impact of Covid which warns that the sector is at risk of ‘extinction’ unless the Government takes urgent action. The MPs urge the Prime Minister and Chancellor to bring forward a sector-specific grant package and a detailed roadmap for reopening the sector to avoid ‘irreversible losses’ that would create ‘ghost towns’ across country and hinder the wider economic recovery.

economic activity both locally and nationally, and bring hope, joy and entertainment to millions across the UK. Our findings today reveal this industry is on its knees, in desperate need of additional support from the Government and a concrete plan for reopening. Without these interventions, many of these viable businesses will go under, leaving city and town centres resembling ghost towns. If the Government is serious about its ‘levelling up’ agenda it must act now to save this sector and avoid untold damage to the social fabric of this country.”

The report, entitled ‘Covid-19 and UK Nightlife’, looked at the impact of the pandemic and Government support for businesses in the night time economy, including night clubs, bars, pubs, live music venues, festivals, and supply chain businesses. It involved a survey which received over 20,000 responses from consumers, employers, employees, and freelancers in the sector.

Some of the key recommendations for Government included in the report were: • Extending the furlough scheme until businesses can operate without restrictions, and extending VAT and business rates relief through 2021 new conditions, and many, including a majority of nightclubs, have been unable to trade at all.

Key findings of the survey included: • 85 per cent of people working in the night time economy are considering leaving the industry • 78 per cent of all employees in the sector had at some point been on furlough • Businesses in the night time economy had on average made 37 per cent of their total workforce redundant4 • In the second half of 2020, businesses in the night time economy traded at an average of 28 per cent of their annualised pre-Covid turnover5 • Only 36% self-employed nightlife workers have been able to claim the Self Employment Income Support Scheme (SEISS). In addition, the report includes numerous detailed personal testimonies of those in the sector describing how the pandemic has affected them. Outside of periods of forced closure, night time economy businesses have seen numerous and changing restrictions on their ability to trade, including curfews, social distancing measures like the ‘rule of six’, the loss of vertical drinking, and requirements for a ‘substantial meal’ with alcohol. Businesses have faced significant costs and investments in adapting to

The inquiry examined written submissions from hundreds of businesses and local authorities, including the Greater London Authority and Greater Manchester Combined Authority, key trade bodies UK Hospitality and UK Music as well as the Department for Business Energy and Industrial Strategy (BEIS) and the Department for Digital, Culture, Media, and Sport (DCMS). The joint DCMS-BEIS submission recognised the importance of nightlife to the economy as a whole, noting that after the 2008 financial crisis the sector “helped drive the UK’s recovery more generally.” Despite this, the inquiry found that economic support for the night time economy had been “insufficient”, containing significant gaps. Jeff Smith MP, Chair of the APPG and a former self-employed DJ, warned that the prospect of many night time economy businesses going bust would leave town and city centres across the country looking like ‘ghost towns’, noting the important role these spaces play in local economies and communities. He commented: “Our world-leading night clubs, pubs, bars, and live music venues are cornerstones of our communities. They drive so much

• Producing a roadmap for reopening late night venues based on the vaccination programme and mass testing • Expanding eligibility for Government Grant Schemes and proving a sectorspecific support package • Providing a Government-backed insurance schemes and solutions to spiralling commercial rent arrears • Introducing a Treasury-backed scheme to boost demand once restrictions are eased • Appointing a UK Government Night Time Economy advisor Michael Kill, CEO of the Night Time Industries Association, commented: “We are pleased to support the APPG for the Night Time Economy when it became clear our industry’s needs weren’t being heard by policy makers. But it gives me no pleasure today to announce the findings of this report, which confirm the devastating impact that the pandemic has had on UK nightlife. “Every day I speak with the dedicated people that make up this industry – from artists to engineers, bar staff to security, and production to promoters – they have shown great resilience in the face of adversity. “But resilience only gets you so far without the required support. We need more assistance and a detailed plan for reopening now. Otherwise, much of what defines a night out in the UK will be lost forever.”

Opening The Door to Digital Services With Click & Collect By Oliver Rowbory, co-founder of Goodtill (www.thegoodtill.com) new technology, before the pandemic click & collect had largely been seen as a non-essential service. As such, a technology that was primarily used by only the largest and most established brands has quickly become democratised. Now, the UK click & collect market is forecast to reach £9.6 billion in 2023. Click & collect is a tried and tested model, and its seamless adoption has proven that there’s no need to reinvent the wheel when it comes to evolving a business. However, done well, these platforms allow businesses to deliver the same services they used to as a physical entity – only moving the service online and automating a wide-range of operations.

The COVID-19 pandemic has proven just how resilient and agile businesses can be. Many have turned to technology adoption to ensure continued running of businesses and ultimately, survival throughout lockdown. In fact, this adoption has been so vast that a recent survey by McKinsey found that COVID-19 has accelerated technology uptake by seven years. This level of investment has allowed organisations to completely rethink the way they operate.

Customers are at the heart and soul of the hospitality industry. As restaurants, bars and venues have relied on their continued support throughout the pandemic, these businesses have shifted their focus towards finding the most safe and convenient ways to serve customers.

The widespread adoption of the click & collect model is a perfect example of innovation in the hospitality industry over the last 12 months. While not a

Click & collect has become a facilitator in those efforts. A year on and COVID-19 is still having a devastating impact on the sector, but click & collect plat-


forms are ensuring customers can order from wherever they feel safest: be it their homes, while out on their daily walks, or even from their tables within venues. When partnered with contactless payment and contactless pickup, click & collect is providing both a COVID safe solution for transactions as well as an extremely convenient channel for consumers. As such, the popularity of click & collect has increased significantly.

ADDING VALUE WHERE IT MATTERS A reliable click & collect platform can manage inperson transactions and table ordering, but it can simultaneously help to build a solid online model that helps to expand sales beyond the physical premises. By introducing this digital aspect, not only does click & collect reaffirm its convenience to consumers while expanding the business’ customer base, but it grants access to data that would otherwise not be attainable from standard point of sale. By leveraging customer insights, hospitality businesses can manage dynamic menus, run more effective promotions, offer coupons or discounts based

on customer preferences and integrate with platforms such as Deliveroo and Uber Eats to save on delivery costs. Access to these kinds of value-add services promotes customer loyalty and supports business growth - even in trying times.

SETTING UP FOR LONG TERM SUCCESS Pivoting to a click & collect model and opening the door to digital services offers a highly efficient route to attracting new and returning customers. It has played a vital role in not only helping business to continue operating through the pandemic, but to grow at a time when many would have thought this impossible. When lockdown is lifted and it is once again safe to have consumers fill the streets, it is anticipated that contactless payments and online ordering will become a government requirement. Those businesses that have developed a reliable click & collect service will be in a strong position to continue to expand operations. With the vaccine rollout gaining ground, it seems that we are now on the road to real recovery for the hospitality sector. Those that have been utilising click & collect technology will be able to quickly pivot from short-term business continuity applications to long-term growth enablement.

The Food Marketing Experts Kicks Off New Year with Award

Cambridgeshire based full-service agency, The Food Marketing Experts, has started 2021 on a high, following news that the business has won another award to add to its growing list of accolades. The company has won a Corporate Excellence Award, scooping the title of ‘Best Food-Industry Photography & Marketing Firm 2021’. The awards, run by CV magazine (Corporate Vision, launched in 2014 with a global circulation of 155,000 business leaders, managers, recruiters and experts), are designed to showcase companies and individuals that are committed to innovation, business growth, and providing the very best products and services to clients across a wide range of industries. This win comes hot on the heels of The Food Marketing Expert’s Managing Director and Founder Vhari Russell being crowned one of Enterprise Nation’s 2020 Top 10 Advisers in November 2020. Vhari was also awarded the prestigious ‘Above and Beyond’ award for her outstanding contribution to supporting Britain’s small businesses operating in the food and drink sector, offering advice and guidance during

the challenging conditions associated with the global pandemic. In the same month, The Food Marketing Experts was voted Food Marketing Agency of the Year, at Corporate LiveWire’s Global Awards 2020.

Commenting on the recent Corporate Excellence Award, Vhari said, “2020 proved a challenging but highly rewarding year for the agency. We, like so many other companies, have had to adapt our operations and we made a decision in early March to relinquish our offices and move to a working from home model. The team has proved its resilience and determination to succeed and we have been able to help a number of clients reinvent themselves and not just survive, but thrive, during the pandemic. We have almost trebled our customer base and continue to support a wide range of food and drink enterprises, from new start-ups to established brands. Our passion for the industry and genuine desire to make a difference is stronger than ever. It is looking like 2021 is going to be a busy year for us and we look forward to working with so many talented and forward-thinking British food and drink businesses.”

Cleaning, Hygiene and Infection Control Issue 45

CLH Digital


Give Patrons Peace of Mind with an Air Purifier 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 during this unprecedented time, and the results demon-

strate a clear trend for increased confidence in hospitality venues such as hotels and restaurants with an air purifier. The results showed: • 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

Sundeala SD Safety Screens and Sundeala Safe Push Door Plates Sundeala have been manufacturing in the UK since 1898 and we are now proud to offer a wide range of products to help you create physical partitions and keep environments hygienic and safe. Our Sundeala FR Safe Push Door Plates are 100% coronavirus free in 5 minutes and are designed to be attached to doors with no-screw fixings making them easy to remove after use. Safe Push Door Plates require no cleaning and are fantastic for reducing the spread of viruses from high touch door surfaces. Available in 7 subtle shades, we can create bespoke sizes to fit any door and supply each pack of Door Plates with adhesive tabs to ensure easy installation. Our Sundeala SD Safety Screen is an environmentally friendly safety screen, perfect for encouraging social distancing in high foot fall environments to help prevent viral spread via droplets or aerosolisation. Sundeala SD Safety Screens are made from 100% recycled paper fibres and are highly porous as well as being extremely durable and robust. They are a practical, environmentally friendly way to assist with social distancing and can be pinned with informational and/or decorative

posters, signs and paper. Many products in our Covid Compliance range including Safe Push Door Panels and SD Safety Screens are made using our Sundeala FR Board. After undergoing ISO 17025 compliant laboratory testing we are delighted to reveal that our Sundeala FR Board (used extensively in circulation spaces, corridors and other high-footfall areas) is shown to be 100% safe from viral transmission from contact with the surface and 100% coronavirus free throughout after 5 minutes of infection, making it completely safe to touch, cut, sand and recycle. Sundeala FR Board is manufactured in the UK from UK waste materials. There are no imported carbon emissions and our process is zero waste with any 'seconds' or offcuts going directly back into the machine. We do not use any VOCs during the manufacturing process so there are no harmful chemicals that might leech into the air. Sundeala notice boards protect the environment outside while improving the environment inside. Along with being 100% recycled and 100% recyclable in the UK, our FR board is fire rated to BS EN 1350101 Class B meaning it is inherently fire retardant, unbeatably durable and proudly British. For any more information or to find out how we can safeguard your spaces, contact our sales team on 01453 708689 / enquiries@sundeala.co.uk

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. Learn more at www.blueair.com

✶ ★★★★★




02 ROVED 2


Cleaning, Hygiene and Infection Control Issue 45

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

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

CLH Digital


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

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

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

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

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

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

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

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


CLH Digital

Cleaning, Hygiene and Infection Control Issue 45

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

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

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

their specific business.

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

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

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

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

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

Visit www.thesafepad.co.uk for details.

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

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

Staff and Customers

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

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

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

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


Specially formulated Eco-

Flow and temperature

Easy, Effective

electronic smart box

friendly beer line cleaner

sensor based dispense


which keeps beer

that uses active oxygen to

monitoring system,

Kills 99.995% of Bacteria,

lines cleaner for longer.

clean safely - replaces

offering the very best in

Viruses, Fungi and Spores

reducing cleans from 52

caustic cleaners.

terms of quality, reliability

100% biodegradable.

to around 13 per year.

and value.

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


Cleaning, Hygiene and Infection Control Issue 45

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

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

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

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

CLH Digital

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

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

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

• Simple logistics through digital accessibility

Digital Contact Data Registration:

• Drastic reduction of the bureaucratic effort

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

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

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

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

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

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


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

Heidler GmbH

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

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


CLH Digital

Cleaning, Hygiene and Infection Control Issue 45

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 45

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 invenue 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 ‘need-tohave’ for venues rather than a ‘nice-to-have’. Many restaurants have either introduced or scaled-up 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.

QSR Automations Delivers ConnectSmart Platform — a Data-Driven, Unified Restaurant Automation Solution QSR Automations, the leading provider of kitchen automation, guest management, off-premise technology, and predictive analytics, announced the launch of the ConnectSmart Platform. This move strengthens and simplifies company and product offerings.


The platform effectively combines QSR Automations’ software suite into a single platform: • ConnectSmart Kitchen, industry-leading kitchen display system • ConnectSmart Go, an off-premise order management system • ConnectSmart Host (formerly DineTime), a guest experience, reservation and table management solution • ConnectSmart Insights, a business intelligence tool • ConnectSmart ControlPoint, hardware management software • ConnectSmart Recipes (formerly TeamAssist), a kitchen-integrated recipe viewer By connecting the back end and integrating these solutions into one operational platform, operators can work with a solution that shares data from all its components and make holistic restaurant decisions in realtime. Flexible APIs and robust integrations allow operators to tailor the platform to their specific needs and focus on what’s most important — the guest expe-

Future-Proof Y Future-Proof Your our Oper ations with an Operations In tegrated Pla tform Integrated Platform

rience. “Removing the barriers between products on the back end to create the ConnectSmart Platform architecture demonstrates how our software has advanced from individual product offerings to a connected operational platform. This move is a logical progression based on an industry that’s progressing just as rapidly. The pandemic accelerated what we already knew, connectivity and operational data are paramount for operational success. The platform will allow providers to make strategic, data-driven decisions that will ultimately deliver tailored guest experiences for their diners,” said QSR Automations Founder and CEO Lee Leet. Restaurant owners and operators can learn more about the ConnectSmart Platform at www.qsrautomations.com

What can the ConnectSmar ConnectSmartt® platform do for your your restaurant? Learn more more at:

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



CLH Digital

Hospitality Technology and Software

Issue 45

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 45

CLH Digital


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

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

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

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

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

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

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

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

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



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)


• 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




• 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


• 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


Design and Refit

Issue 45

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



CLH Digital

Issue 45

Design and Refit

Wine Storage Solutions


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


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


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 45

CLH Digital


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



CLH Digital

Design and Refit

Issue 45

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



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

Design and Refit

Issue 45

CLH Digital


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.


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.


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.


CLH Digital

Issue 45

Design and Refit

Café Culture - Pavement Profit

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

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

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

Square One Interiors

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

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

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

Design and Refit AMEREX Kitchen Protection

Issue 45

CLH Digital


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

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

Zone Defense means we’ve got you covered.

CambridgeStyle Canopies Our product range includes:

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

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

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

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:



CLH Digital

Issue 45

Design and Refit

Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating generates a great flow for customers and

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

Sims - The First Port Of Call For Banquette Seating

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

We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.

Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

Design and Refit

Issue 45

CLH Digital


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

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

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

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

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


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

Manufactured in the UK







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








Products and Services Jestic Launches New High Output Herald Adds More To The Mix 42

CLH Digital

Issue 45

Soft Ice Cream Machine Jestic Foodservice Solutions has extended its popular range of Malibu soft ice cream machines with the launch of a new easy to use, high performance model, the Icetro CT 211, which is capable of producing 20 consecutive cones and an output of 27kg of luxurious soft ice cream an hour.

At just 380mm wide, the new Malibu - Icetro CT 211 with rear ventilation is a high output soft ice cream machine that can pack a serious punch in a compact space. A direct drive motor ensures quiet operation whilst the built in self pasteurising function reduces the need for cleaning and so saves on labour costs. The generous 12.5 litre mix hopper saves time as less

refills are required and an agitator circulates the ice cream mix maintaining an even temperature and improved product consistency. An easy to use control system can be accessed on the front facing LCD panel, whilst features including standby mode, low level mix alert will keep you in control. As Steve Morris, Sales Director at Jestic explains: “Malibu - Icetro soft ice cream machines have been a popular choice with a wide variety of foodservice and retail businesses for over 35 years. The new Icetro CT 211 is an ideal choice for high volume sites including leisure venues, take-away outlets, coffee shops or ice cream vans looking to maximise soft ice cream sales as it offers generous profit margins and is incredibly easy to use, easy to clean and to maintain.” Purchasing an Malibu - Icetro soft serve ice cream machine also comes with the benefit of a comprehensive two year warranty on all major parts and the support of Jestic’s experienced team every step of the way – from delivery, set up, through to product training. For further information visit www.jestic.co.uk

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. www.simpleasplantbased.co.uk

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.

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.

With over 3 years proven performance and success in four industry awards, many have called it the biggest invention, or rather two inventions, since the tea bag.

It can also be used with hot chocolate (try mini-marshmallows served in the jug), mulled wine and coffee bags, for example from Taylor’s of York, in fact TEAPY T-4-1 is so good they patented it twice!

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

Proper By SCT

Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between. We now tick more boxes than anyone else in our field. Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts, Cashews: VEGAN & GLUTEN FREE

It's A Wrap - Custom Printed Greaseproof Papers JURA - Speciality Coffee Benefits of It’s a Wrap greaseproof paper

is expecting sales to increase going into 2021.

Visit www,teapy.co.uk or see the advert on page 17. Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin. All orders received before 2pm each day are sent out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service. Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months. Our full range is available to see on our retail website so please call 01202875280 or email trade@sct-sct.com for a trade price list.

The GIGA X3c / X3 G2 allows JURA to impressively demonstrate Swiss innovation For lovers of speciality coffee, the updated WE8 auto- and professionalism matic coffee machine is now even more perfect. The down to the very last WE8 now prepares twelve different specialities at the detail. Anywhere where touch of a button. It now offers macchiato, espresso a capacity of up to 150 doppio, special coffees and hot water for green tea at cups is the order of the touch of a button. The new fine foam frother is business, the machine made from the highest impresses users with its quality materials and has a quality, functionality and stunning look and feel. reliability. Coupled with Specially designed for the top performance in every respect, this results in a high preparation of speciality tech automatic coffee machine that is ideally tailored to coffees with milk foam, it the requirements of hotel breakfasts, restaurants, bars makes cappuccino and and seminar / conference venues. Recommended maxiother beverages with the mum daily output 150 cups per day. very best fine textured Photos WE8 in chrome, GIGA X3 in aluminium. foam every time. Recommended maximum Visit uk.jura.com or email sales.uk@jura.com for furdaily output 40 cups per ther information.. day.

Property and Professional

Issue 45

CLH Digital


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.


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

Sun. Shade. Shelter.


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

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


Profile for CLH News

CLH Digital - Issue #45  

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

CLH Digital - Issue #45  

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

Profile for clhnews