CLH Digital - Issue #46

Issue 46

Sector Pleads with Chancellor - Help Us or Risk More Failures CLHNews

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More businesses will fail before they can reopen unless the Government acts, say hospitality and pub leaders More than 200 industry leaders and trade bodies representing the UK’s hospitality and pub sectors have warned the Government that, unless a substantial package of support is announced at the Budget, more businesses will fail before they have a chance to reopen.

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UKHospitality, the British Beer and Pub Association (BBPA) and the British Institute of Innkeeping (BII) – as well as representatives from leading businesses owning pubs, restaurants, hotels, leisure venues and more - have written to Chancellor Rishi Sundak highlighting the dire position of many businesses and the urgent need for financial support.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 46

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL COME ON RISHI GIVE US A REASON TO CHEER!!

As our lead story reveals, the sector is united behind calls for Chancellor Rishi Sundak to provide comprehensive support and an economic stimulus to help the beleaguered industry as we move in the coming weeks towards reopening.

EDITOR

Peter Adams

I do not need to tell readers, particularly those in the frontline of operation, what a devastating effect Covid has had on the sector - utterly destructive!

However, the sector has long been taken for granted as a cash cow by successive governments, and now there is a real opportunity to revaluate taxation/duty and other hurdles that hold back the sector such as hospitality VAT. The UK pays £3.6 billion in Beer Duty each year – more than Germany, Spain, Italy, Netherlands & Ireland combined. British beer drinkers pay 11 times more duty on beer than those in Germany as well as Spain, by mid-February each year (7 weeks) the UK will have raised more in beer duty than Germany raises in a whole year. And do not get me started on spirits and wine duties!

How this nonsense has been allowed to remain in place so long beggar’s belief, and the Chancellor now has an opportunity to put that right. And by right I mean slashing it, not pennies here and there, but a significant reduction that will have an impact.

Add to that our levels of VAT in hospitality.

Regular readers will know we have often publicised how countries in the EU saw the advantages of reducing hospitality tourism VAT, which in many EU countries is half the U.K.’s current rate of hospitality VAT. Slashing tourism VAT in EU countries has increased jobs and revenue and estimates here believe that it would raise almost £5 billion in revenue for the Treasury in 10 years.

The Cut Tourism VAT Campaign, in association with UKHospitality, the Tourism Alliance and the Association of Leading Visitor Attractions launched a report last month on the findings of a survey assessing the impact to date of 5% VAT on UK tourism and hospitality businesses.

With more than a thousand responses from

tourism and hospitality businesses the survey showed that if the VAT rate reverts back to 20% in April 2021, there will be further cut-backs and job losses which the Campaign estimates could mean the loss of 310,000 jobs in hospitality and tourism.

I genuinely believe this is a once-in-a-lifetime opportunity. I do accept, of course, it is coming off the back of a dreadful pandemic, but as stated above the industry has been lobbying for years to reduce the burdens of taxation/duty in particular.

The chancellor’s initiatives when the pandemic broke have been warmly embraced by the sector but are to time-bound to make a difference.

For them to work they must run for several years to be assessed, and I did say at the very beginning that reducing VAT in the sector to 5% should run until at least 2023. As can be seen in this issue, there are further calls to cut beer duty, wine duty, extend the rent moratorium, that must be implemented and also give the beleaguered sector a twoyear grace to catch up on arrears.

I would also draw your attention to an article in this issue regarding what may be set become contentious and debatable topic of our time - vaccinations.

At present vaccinations are not compulsory, and whether you agree or disagree there are massive public concerns.

Furthermore, any policies that companies introduce may be fraught with legal risks. I suspect this will be a changing landscape in coming weeks/months and we intend to do our bit by keeping you up-to-date with expert opinion, as well as news without the spin!

My own “tenpenneth” that if the government does not make it a legal requirement and businesses do introduce a “no jab no job or entry policy” it would be a PR disaster.

Unlike certain sectors where it may be required, hospitality is all about choice, and I have over the years seen some PR disasters that have brought companies to their knees.

Any attempt in my opinion to enforce vaccines on staff and customers will be as great a threat of business as they pandemic itself.

Encouragement and not coercion, consult and not dictate, will be, I suspect, the most efficient tools!

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

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SALES EXECUTIVES David Bartlett Guy Stephenson

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Sector Pleads with Chancellor Help Us or Risk More Failures Issue 46

(...CONTINUED FROM FRONT COVER)

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removed in June so emergency support needs to reflect this.

The letter sent to the Chancellor (https://catererlicensee.com/ letterfromhospitality) states: • One in five businesses do not have enough cash to survive the rest of February.

• Nearly two-thirds do not have enough cash to survive until the end of May. • Businesses are spending, on average, £10,000 per month to remain closed.

• Trading restrictions will leave businesses unable to breakeven until the June lifting of restrictions.

The letter calls on the Chancellor to unveil an urgent package of support at the Budget to bridge the latest closure period including: • An extension of the 5% VAT rate with the cut widened to include other products and services across hospitality.

• • • • • •

CLH Digital

A full business rates holiday for 2021/22.

Extension of full furlough with no National Insurance Contributions for closed businesses.

Enhanced grants for hospitality businesses until 21st June with State Aid rules disapplied.

A beer duty cut.

No repayment of HMRC debts before 1st July.

Extension of the rent moratoria with Government and stakeholders working towards finding a solution to the rent debt crisis.

In a joint statement, the trade bodies said:

“After a year of misery, the end is now finally in sight. The Government cannot allow business to fail now, when the reopening of our sector is within touching distance. Members of the public are desperately looking forward to socialising with their friends and family, for the first time in over a year in many cases. If the Government does not act, they may not be able to.”

The plea from the hospitality sector follows a petition calling for a 3-month extension to the government’s eviction moratorium which is due to expire on 31st of March.

The campaign #GiveHospitalityABreak is also urging the government to introduce a two-year period for businesses to pay back half the rents owed, saying that this would be a “mandated starting point” for reasonable negotiations between tenants and landlords, and would avoid mass liquidations, bankruptcies and winding up orders which predicts will be the case after March 31st if no further relief is provided.

Campaign founder Tony Lorenz said “ With no word from the government thus far, clarity is urgently needed to avoid bankruptcies, and a follow-on mass unemployment in the sector. That too would have a knock-on effect on impacts on the tourism and travel industries, crucial parts of the U.K.’s domestic offering.”

Prominent Backbench Conservative MPs led by Richard Holden have also made their own Budget plea to Chancellor in letter signed by 68 Conservative MPs sent to HM Treasury, imploring the Chancellor Rishi Sunak to cut beer duty in his upcoming Budget statement on March 3rd. The letter can be viewed at https://catererlicensee.com/letter2 The initiative was driven by Richard Holden, MP for North West Durham, a prominent member of the AllParty Parliamentary Beer Group and a celebrated Long Live The Local Beer Champion.

“This week’s announcement of the plan for reopening the economy has sent shock waves through the nation’s hospitality businesses.

Richard Holden, MP for North West Durham said: “Our pubs are at the heart of our communities and lockdown has hit them harder than any other sector. Whilst the government support has been welcome, it has not made up for the massive impact of being closed for so long on these vital local institutions. The best way for them to build back better after this crisis is to get people back into pubs and the best encouragement for publicans and the public is to see real action on beer duty.”

“There is a genuine fear amongst many in our sector that businesses are going to fail and jobs will be lost at the eleventh hour.

He is also poised to announce further VAT and business rate cuts for the hospitality and tourist industries, continue the stamp duty holiday and extend the jobs furlough scheme.

“One-fifth of businesses will run out of cash this month and nearly two-thirds will run out by the end of May. Meanwhile, costs continue to pile up for businesses that cannot yet open, only putting more at risk. Many businesses that provide crucial jobs and support investment in communities across the country will fail before they have a chance to reopen their doors.

According to reports in the Mail Treasury officials are considering even more dramatic plans for a major stimulus to the economy later this year, which may include vouchers for high street shoppers and lower alcohol duty for restaurants and pubs hit by coronavirus restrictions until May 17.

“The Chancellor must announce a substantial package of financial support at next month’s Budget to keep these businesses alive until the summer. The sector will not be back to viable trading until restrictions are

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The latter move may be coupled with higher levies on supermarket alcohol something the sector has been calling on for a long time and a possible return of last summer’s Eat Out to Help Out scheme is another possibility.

'Cautious' Reopening Will Cost Pubs £1.5 Billion 4

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Issue 46

it takes. We will hold both him and the Chancellor to this. Our sector will need more grant support until pubs can fully reopen, as well as furlough extended to save jobs for pubs not able to open in April. Even when they open in May, pubs will need help on their long road to recovery through an extension of the VAT cut and Business Rates relief – as well as a beer duty cut. The recovery will take much longer than expected and we will need this support for 12-24 months. This support will need to be extended to brewers and supply chain partners who are relying on the timely reopening of pubs as they depend on them for trade.

“It is imperative that pubs who do try to reopen with outdoor service only are also offered support. Their business will not only be severely restricted by reduced capacity, but also the highly unreliable British weather.

“The Government must also stick to 21st June as the end date for social distancing restrictions. This will increased pubs’ economic viability in being able to make good trade for the rest of the year and give the hospitality sector some much needed certainty.

“Returning to work and offices also remains unclear, which is of huge concern for those pubs reliant on such trade. We need the Government to clarify and encourage a timely return to return to work and help boost consumer confidence to re-emerge.

“Without these measures, thousands of pubs will be at risk of closing for good, along with hundreds of thousands of jobs and livelihoods being lost forever right at the last hurdle of this crisis.

“Last year we saw almost 2,000 pubs close for good – that’s 5 pubs every day closed forever. We cannot let this happen again in 2021. Local pubs play a vital community role by providing wonderful and regulated places where we can safely meet with our families and friends – something we are all longing to do again soon.”

The hospitality and licensed on-trade have reacted with dismay at the Prime Ministers “roadmap” to the eventual lifting of lockdown.

Boris Johnson confirmed earlier this week that restaurants, pubs, and cafes can reopen for outdoor dining in England on 12 April, and also said that hospitality venues would begin to serve limited numbers of customers inside dining rooms no earlier than 17 May. (See the full story on page 5.)

The Prime Minister said that he hoped that lifting the national lockdown would be “irreversible”, but did not rule out localised lockdowns should outbreaks occur. While acknowledging that easing restrictions would inevitably lead to deaths, the Prime Minister said this would be true “whether now or in six or nine months”, and that there was “no credible return to a zero Covid world”.

The rules are set to be relaxed nationally, meaning the tier system appears to have been scrapped.

Responding, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Today we were looking for a clear roadmap out of lockdown for our sector and an indication of the dates when we could fully reopen and operate viably, again.

“Whilst we have received earliest possible dates for reopening, our sector will continue to face severe restrictions that limit their business and stop them from being viable. The reality is debt is mounting and many pubs simply won’t be able to hold out to April or May and will close for good before any door gets open."

“Outdoor service only from April 12th will likely mean that 3 in 5 pubs across the UK will remain closed. That’s 29,000 pubs still not able to open either because they don’t have any outdoor space or simply because they will not be commercially sustainable. Because of this, the majority of pubs will not reopen until May 17th at the earliest, meaning that they will have been closed for almost 8 months.

“It will mean just 17% of our pubs’ capacity will open from April. That will cost our sector £1.5 billion."

Emma McClarkin continued, “The Government must now plug that £1.5 billion hole for our sector with vital support in the Budget next week if thousands of pubs are now to survive.

“The Prime Minister said he will not pull the rug out and do whatever

UKHospitality Chief Executive Kate Nicholls said: “The sector is obviously devastated that its reopening will be so far away. From the start of November, the sector will have been closed for nearly 200 days, with just a couple of weeks of heavily restricted trading in December. A major package of financial support is imperative if hospitality is to survive.

“The Prime Minister says that the reopening schedule is driven by data, yet all the data points to hospitality being relatively safe and linked to only a tiny number of cases.

Vaccinations and the fall in infection rates has de-risked our reopening even further. Over the past year, the Government has repeatedly miscalculated the risks posed by hospitality.

“This delay in reopening will make the job of survival all the more difficult for businesses only just clinging onto existence. It is much more than just an inconvenience for many employers in our sector, it is another delay that they cannot afford and, for too many, will not be able to survive.

“When we can open, our businesses are going to be facing severe restrictions. Only 40% of hospitality businesses have an outdoor area and, in some cases, this is little more than a table and a couple of chairs.

Outdoor only opening initially just does not work for huge numbers of businesses. Enforcing table service, plus the rule of 6 and a maximum of two households will see businesses trading below sustainable levels – though it is a relief to see the back of the curfew and substantial meals.

“The job for the Government now is to make sure that our sector survives this further period of closure intact. The Chancellor has just nine days to save thousands of businesses and hundreds of thousands of jobs that simply will not be there without a substantial package of compensation. According to the latest Government data nearly two-thirds of hospitality businesses will run out of cash before May, before they are allowed to re-open.

“In the immediate term, we need a generous compensation package that goes beyond what was offered in January if we expect businesses to survive, with a commitment to eliminate new costs that are due to hit, such as HMRC tax bills and loan repayments. An extension of the VAT cut and business rates holiday must be confirmed along with a targeted extension of the furlough scheme. We must also have an extension of the rent moratorium, with loan repayments and HMRC debt delayed in

order to give businesses some breathing room from the ruinous mountain of debt that has built up for too many. Asking businesses to start paying this money back when they are not even open could be terminal for many.”

ON NIGHTCLUBS: “The night-time economy has been left in limbo once again. While hope is now in sight, nightclub venues will have been closed for 15 months. There is a real risk of losing these businesses forever if the Government doesn’t step in to make sure they survive. The loss of our nightclubs would be a huge cultural blow as well as a significant economic one.”

ON HOTELS: “Hotels have been housing key workers, NHS staff and vulnerable people through the peaks of the pandemic. They have been helping quarantine arrivals to the UK and they have been operating successfully and securely. They already have their tried and tested systems in place to keep guests and staff safe. Pushing back the reopening of hotels to late May makes little sense.”

ON INTERNATIONAL TRAVEL: “It is extremely welcome to see a specific review into international travel and how that can return. This will be critical to the recovery of the hospitality sector and we look forward to contributing to this review.”

Neil Pattison, Director at Caterer.com, commented: “Despite their rigour and focus in implementing successful Covid-secure protocols, it is frustrating to see that restaurants and bars will be slow to fully re-open compared to other businesses. Studies have shown that with the right systems in place, hospitality businesses have extremely low transmission rates. The sector is raring to go, leading the way for trading responsibly and introducing procedures which ensure the safety of staff and customers. Equally, customers are keen to return and enjoy hospitality venues, and this will positively impact both the economy and mental wellbeing in the UK. As the vaccine programme continues at pace and data allows, an earlier full reopening should be considered for hospitality venues as outdoor operation is simply not feasible for so many businesses.

“Alongside this, it’s crucial that government support continues to protect jobs in hospitality. It’s clear social distancing will be in place for the foreseeable future, and many businesses will continue to struggle to remain viable as their capacity to serve customers will be reduced.

“The hospitality industry is ready to play a major part in the UK’s economic recovery and we need to work hand-in-hand with government to build trust and confidence, so this vital sector can find its feet again.”

Nick Mackenzie, chief executive of Greene King, said: “We are desperate to reopen our pubs and welcome back our customers and understand there needs to be a sensible easing out of lockdown, but are disappointed not to be able to open alongside non-essential retail, gyms and hairdressers.

“Opening pub gardens in April simply isn’t viable so many pubs will have to remain closed and, with a phased reopening from May, next week’s Budget needs to bring positive news as we continue to burn tens of millions of pounds in cash every month.

An extension to furlough, the business rates holiday and hospitality VAT cut for another year, as well as providing additional targeted support to those most affected, will help project jobs and the future of the great British pub. As we look to June, we need clarity on what the full lifting of restrictions looks like so we can plan for pubs to be open as normal once more.

“Pubs and hospitality can be part of the solution when it comes to safe and responsible socialising, where people can meet in Covid-secure environments rather than behind closed doors in each other’s homes.”

Boris Johnson Unveils 4-Step Lockdown Exit Plan Prime Minister Boris Johnson is currently setting out his exit timetable to lift the country out of lockdown .

Addressing members of Parliament Shops the Prime Minister said that hairdressers, gyms and outdoor hospitality will reopen on 12 April in England if strict conditions are met, under plans being set out by the PM. Up to six people from separate households could be able to meet in beer gardens from that date.

more than 17.5 million people across the UK.”

He added that there is “no credible route to a zero-Covid Britain nor indeed a zero-Covid world”.

And he said “no vaccine can ever be 100% effective”.

He told MPs: “So, as the modelling released by Sage today shows, we cannot escape the fact that lifting lockdown will result in more cases, more hospitalisations and sadly more deaths.

“And this would happen whenever lockdown is lifted – whether now or in six or nine months, because there will always be some vulnerable people who are not protected by the vaccines.

social contact lifted by 21 June.

“There is therefore no credible route to a zero-Covid Britain, or indeed, a zero-Covid world and we cannot persist indefinitely with restrictions that debilitate our economy, our physical and mental wellbeing and the life chances of our children.”

It requires four tests on vaccines, infection rates and new coronavirus variants to be met at each stage.

But he said he will not take the risk of having to reimpose restrictions as a result of lifting lockdown at a quicker pace.

The Prime Minister told MPs the plan aimed to be “cautious but irreversible” and at every stage decisions would be led by “data not dates”.

He also said: “The chief medical officer is clear that moving any faster would mean acting before we know the impact of each step, which would increase the risk of us having to reverse course and reimpose restrictions, I won’t take that risk.”

The new four-step plan to ease lockdown could see all legal limits on

The Prime Minister said: “The threat remains substantial with the numbers in hospital only now beginning to fall below the peak of the first wave in April.

“But we are able to take these steps because of the resolve of the British people and the extraordinary success of our NHS in vaccinating

And added: “There will be many people who’ll be worried that we’re being too ambitious and that it’s arrogant to try to impose any kind of plan on a virus. I agree we must always be humble in the face of nature.”

Issue 46

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PRIME MINISTER’S ANNOUNCEMENT AT A GLANCE ARE: • The potential lifting of all Covid restrictions by the end of June, all legal limits on social contact removed, with the final closed sectors of the economy reopened – such as nightclubs.

MARCH 8TH: • School returns • Outdoor socialising relaxed to allow adults to meet for coffee or drink in a one-to-one scenario • Every care home resident will be able to nominate one visitor from 8 March

MARCH 29TH: • Rule of six or two households in public spaces or private gardens • Legal “Stay at Home” order will end • Government urging to work from home where possible will continue

NO EARLIER THAN APRIL 12TH: • • • • • •

Non-essential shops to re-open Hairdressers to re-open Personal beauty shops to re-open Libraries and museums to re-open Gyms and leisure centres to re-open for single adults Outdoor pub and restaurant serving only. There will be no curfew under step two of the relaxing of England’s lockdown restrictions and there will be no requirement for alcohol to be accompanied by a “substantial meal” • Holiday lets

NO EARLIER THAN MAY 17TH: • Indoor mixing allowed again, with rule of six (to be kept under review) • Pubs and restaurants re-opening • Cinemas re-open • Rule of six abandoned outdoors, restricted to 30 • Sporting venues will reopen

NO EARLIER THAN JUNE 21ST: • All legal limits mixing • Large events and performances will be allowed again • No limits on weddings or other life events

Howes Percival Warns Employers Against The Risks Of Mandatory ‘No Jab, No Job' Policies 6

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Issue 46

Law firm Howes Percival is urging companies to consider the risks of adopting a blanket ‘no jab, no job' employment policy.

Currently, vaccination against COVID-19 is not compulsory, with the Government leaving it up to businesses to decide the ethics and feasibility of mandatory vaccination policies in their workplace. After months of lockdown restrictions, companies will be eager to reassure customers and clients that they operate a ‘COVID-19 safe' environment. However, Howes Percival is warning employers to tread carefully and obtain specific legal advice regarding the implementation of any workplace vaccine policies.

Issues regarding vaccination will be specific to each employers' circumstances, their business sector, and the individual circumstances of their employees. While employers are entitled to suggest that staff get vaccinated, if an employee refuses, great care needs to be taken to avoid potential discrimination claims.

Simon deMaid, Partner and employment law expert at Howes Percival commented, "While the need for vaccination policies in the workplace may seem premature. The expected trajectory of the vaccination rollout will lead to more instances of employers asking for or even requiring employees to receive the vaccine."

"There are still many unknowns about COVID-19 and the vaccinations. Depending on the science, widescale vaccination may not be an all-encompassing solution for a return to "normality" or a pre COVID-19 workplace environment. The vaccines have been shown to be effective at reducing or eliminating symptoms and effects of COVID-19, what is less known is the extent to which they prevent transmission (although the early data is encouraging) or the period of immunity. This raises concerns about the feasibility of employers requiring vaccination, and highlights questions about the effectiveness of these polices in reducing risk to employers, employees, and customers."

SHOULD EMPLOYERS INTRODUCE A "NO JAB, NO JOB" VACCINATION POLICY? Ultimately, it is a commercial decision for each employer to take based on the level of risk they are prepared to take. However, employers should bear in mind that, a "no jab, no job" policy is too simplistic an approach for most companies because it does not take into account many of the current vaccine ‘unknowns'. Existing employees may have medical clauses in their contracts, which could include a requirement to have a vaccination. If not, employers may take steps to implement a vaccination policy or contractual clause. It may also be possible to have a ‘no jab, no job' policy for job applicants to any new role. Although, this does not come without employment law risks, specifically discrimination.

employees and publicise the benefits of taking the vaccination.

CAN EMPLOYERS REQUIRE EMPLOYEES TO HAVE A VACCINE ON HEALTH AND SAFETY GROUNDS? Employers are required to reduce workplace risks under the Health and Safety at Work Act 1974 and should continue to follow COVID-secure guidance regardless of vaccination status. Requiring employees to take the vaccine on grounds of health and safety law would require employers to prove that vaccination protects other employees, and the third parties they encounter. Although early data is showing a reduction in transmission this issue is yet to be resolved. At this stage, relying on health and safety law is likely to be risky.

CAN AN EMPLOYER DISMISS AN EMPLOYEE FOR REFUSING A VACCINE? In theory, yes, however, whether the dismissal is fair or not will depend on the individual circumstances. If the request to be vaccinated is reasonable, an employee's unreasonable refusal to comply could result in disciplinary action. Whether a request is reasonable will depend on the circumstances of the individual employee; the employer's business and the sector they operate in. For example, it will be more reasonable to require frontline health care workers to have the vaccine, compared to fully remote office workers.

HOW CAN EMPLOYERS AVOID UNFAIR DISMISSAL CLAIMS? For a dismissal to be "fair", it must fall under one of the five potentially fair reasons for dismissal. The most likely justification for dismissing an employee will be "conduct" for failure to comply with a reasonable request.

Alternatively, dismissal might be for "some other substantial reason". Due to the complex issues involved, employers should take specific legal advice on any disciplinary or dismissal relating to employees who refuse the vaccine.

WHAT IS THE RISK OF DISCRIMINATING AGAINST EMPLOYEES WHO REFUSE THE VACCINE? There is a risk that employers could be accused of discrimination if they insist on employees, or job applicants, being vaccinated. There are several potential ‘protected characteristics' that an employee may seek to rely on to justify a refusal to take the vaccination and consideration will need to be given to the rights of individual employees and whether there are health reasons, religious or philosophical beliefs that mean vaccination is not appropriate.

CAN EMPLOYERS ASK AN EMPLOYEE IF THEY HAVE HAD THE VACCINE?

CAN AN EMPLOYER COMPEL AN EMPLOYEE TO TAKE THE VACCINE?

Yes, however, the vaccination status of an employee is private health information, which is a ‘special category of data' (that requires extra protection under GDPR). Use of this data must also be fair, necessary, and relevant for a specific purpose. Any reason for recording employees' vaccination status must be clear and compelling. To process the data fairly and lawfully, employers will need to rely on one of the permitted grounds for doing so. The sector, type of work and specific workplace health and safety risks will help employers decide if they have compelling reasons to collect employees COVID-19 vaccine records.

In short, no. Employers cannot physically force or compel employees to take a COVID-19 vaccine. At this stage, rather than relying on compulsory vaccination, employers may wish to focus on how best to educate

For more information on COVID-19 and employment law visit: https://www.howespercival.com/services/employment-and-hr/

Government and Public Called to Take Action Now to Save Pubs Across the UK

With thousands of pubs across the UK closing or under threat, community owned pubs offer a real life-line for those who want to save their much-loved, local pub. Plunkett Foundation, the national charity dedicated to supporting community businesses, calls for the government and public to take immediate action to support community owned pubs and help save the UK’s pubs before it is too late.

National charity the Plunkett Foundation is asking the public to help save community owned pubs by • Writing to their MP supporting Plunkett’s ‘Policy Call to Action’ for government action • Supporting the community pub movement across the UK by becoming a member of the Plunkett Foundation • Supporting our advisory and training service for pubs by donating to our community pubs campaign The Plunkett Foundation helps communities tackle challenges such as social isolation, employment and poverty by supporting community businesses – including pub, shops, bakeries, farms and woodlands – that are owned and run democratically by members of the community.

The charity which supports a network of 700 community businesses including 150 community pubs across England, Scotland, Wales and Northern Ireland has seen a 53 % increase in enquiries from groups desperate to save their local pub. It is currently supporting 250 community groups seeking to save their local pub. Throughout the pandemic Plunkett has supported community businesses through expert advice and emergency funding to adapt to restrictions and offer essential services to their local communities.

The Plunkett Foundation, today Thurs 25 February, launches its campaign to put community owned pubs at the heart of helping to save local pubs by publishing its ‘Policy Call to Action’ for government support and appealing to individuals and communities themselves to take action.

Our ‘Policy Call to Action’ calls on the government to ensure that community owned pubs survive and thrive now and beyond the Covidcrisis by: • Providing absolute clarity in all nations for every phase of reopening pubs • Permit the sale of takeaway alcohol in closed containers until pubs are able to fully reopen • Extend the business rate relief for hospitality for the whole of 2021/22 financial year, mirroring the support in place in Scotland

Now the charity is committing itself to take action to ensure that through community ownership local pubs and the communities they serve survive the pandemic and continue to thrive in the future.

• Extend the 5% VAT rate on food and non-alcoholic drinks for the whole of 2021/2022 financial year • Extend the Job Retention Scheme for a further 6 months, or until such a time that pubs are able to trade without restrictions • Cut the tax duties paid on beer by 25% Community owned pubs offer hope to communities desperate to secure their place in the future of their towns and villages, but also those who want a place that is more than a pub – that brings people together, helps address problems of isolation, loneliness and offers much needed job opportunities and training.

PUBLIC APPEAL:

James Alcock, Plunkett’s chief executive, said: “We need to ensure that our communities are not decimated by the Covid-19 crisis and the closure of their much needed community pubs.”

“Community businesses have been at the forefront of the crisis response, with their dedicated volunteers offering the lifeline services to those most in need. We now need investment and support at a national level to ensure that they survive the pandemic and secure a bright and sustainable future for the communities that depend on them.”

To support Plunkett Foundation’s campaign to save local pubs visit www.plunkett.co.uk

Government Postpones Business Rates Review Until Autumn

Following earlier reports that Chancellor Rishi Sunak 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.

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 longterm 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.

documents, consultations and calls for evidences on a wide-range of tax-related issues.

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 202122, saving businesses in England £575 million over the next five years.

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.

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.

An interim report which will include a summary of responses to the call for evidence will be now be published on 23 March, along with a number of tax

Government Must Consult Industry Leaders To Save Pubs and Independent Brewing evidence provided to justify them.

“If pubs have to wait until July for a full return to normality, then many hundreds of brewery businesses will not survive without support. 2020 has already set craft brewing back 10 years, with a contraction in production of 34% compared to the wider economy of 9.9%. We need to see meaningful consultation with industry from those at the top of Government and a sensible, evidence based action plan.”

SIBA’S 5 POINT PLAN FOR RE-OPENING

Ahead of the Chancellor’s Budget on March 3rd SIBA is imploring the Government to engage in meaningful consultation with industry leaders and take action to help save pubs and independent brewing.

On March 3rd, The Chancellor’s Budget:

James Calder, SIBA’s Chief Executive (which represents small independent craft brewers in the UK) said: “Hospitality has repeatedly and consistently shown it is safe and with the top 9 vaccine groups on track to be vaccinated by mid-April there is no reason why pubs cannot re-open, in full, in May. If the PM announces a phased approach, with restrictions then sub-optimal trading means the sector, including breweries needs further targeted support.

Any measures should be evidence based, and this

1. Targeted grants for breweries across the UK in line with the Scottish Brewers Support fund, and an extension of business rates holidays to the sector and supply chain.

2. Cuts in VAT to benefit alcohol to 5% 3. A new ‘Eat Out to Help Out’ scheme, which includes beer 4. Cuts in beer duty, and changes to the planned hikes for around 150 breweries within the Small Breweries Relief Scheme 5. An extension of flexible furlough as demand, and confidence returns to the economy.

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Issue 46

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Post Covid Closedown… Light at the End of the Tunnel OPERATIONAL CONSIDERATIONS So… there is starting to be lots of talk about reopening.

BUT… unless there is at least a tangible sign of being able to trade PROFITABLY, you might well ask yourself ‘’WHAT IS THE POINT?’’ Fair Question.

You are not there just to provide a service to the community. You are there to make enough of a profit to enable you to pay all your bills and live reasonably.

We all know that no-one in Foodservice is going to get rich quickly after Covid-19, and we accept that, but there has to be a positive indication that you will be able to be profitable after a reasonable period of adjustment, so that you can see a future for you and your business.

I would like to touch briefly on a number of OPERATIONAL aspects, and I just need to say that these are my opinions, and I may be generalising, but there is no other way to write this article.

FIRSTLY… DO GIVE IT SOME TIME Do not expect to bounce back into Profit straight away. The considered opinion is that it will take months or maybe even years, to get back to where you were before the Covid-19 outbreak.

The very fact that you are still here at all, is the amazing thing. So …

WELL DONE for that. There are hundreds of Hospitality businesses that will NOT have survived at all.

SALES Who knows at what rate the business will return?

A large factor is where in the market your business sits, where it is geographically and what your typical consumer base looks like.

Be prepared for demand to be different.

Be prepared for customer expectations to be different.

Be prepared for being flexible and adapting the business ‘’on the hoof’’ to the new demands.

By David Hunter of The Bowden Group GROSS PROFIT MARGINS We have yet to see how Gross Profit Margins (“GP%”) will be affected by the Covid-19 outbreak.

We would all like to think that we could resume the same GP%s that we had before the outbreak - BUT - be warned - we WILL come under price pressures that will put downward pressure on our selling prices – and hence could drive our GP%s lower.

This could be driven by public expectation …

notable nervousness … mainly about their jobs and whether they will be able to keep them.

This is a time for reality … but also, for compassion.

People do not work at their best when they feel ‘’under threat’’ … and this applies especially with ‘’customer-facing’’ staff, as their nervousness may be apparent to your customers. Managers will need to show understanding, and be encouraging, to keep getting the best from remaining employees.

WAGES

Or it could be driven competitive pricing by others …

And, the way I read it, it could also be driven by higher costs when buying from EEC countries.

It is very unlikely (let’s say impossible) that our cost prices will be any lower, so the selling price will still be crucially important.

In my opinion, there will NOT be an opportunity to take a HIGHER GP% to try perhaps to recoup some of those lost profits.

Again - just in my opinion, the competition will be fierce, and increasing our prices will lose us market share to our competitors.

LABOUR COSTS There are going to be some very difficult decisions to be made.

Whenever you do re-open, it will be on reduced trade – partly down to there being less business out there, but also partly down to any continued social distancing obligations.

I believe that you will almost certainly need to reduce your staffing levels, and almost certainly that may involve some Redundancies. The Government has already signalled the end to their wage subsidy through furloughing, and there will be a lower requirement for hours worked.

That means that manpower will have to be reduced, and that, very sadly, means redundancies will be needed - almost everywhere.

Whilst we might all believe that we are able to avoid that … we won’t be able to.

EMPLOYEES With the employees that DO get back to work with you, there will be

You will doubtless take on too may staff to begin with, so be honest and open with all your staff about hours availability, needed flexibility and predicted incomes.

Being open and honest with employees will gain their support … we all have to work together on this reopening … and none of us have been exactly here before.

SUMMARY In summary, when we have taken all of the above into consideration, we (you) can decide when to reopen, how to reopen, and what changes you may need to make to the business, to be able to reopen and become a Profitable business again.

Several Foodservice businesses have already declared changes in their operating styles … to fit in with ‘’the new now’’.

It is NOT going to be easy.

It will be VERY challenging, and you will need to be confident, very positive, and VERY STRONG to make it work.

The planning that you do NOW will play a huge part in the outcome … whether it is going to work or not.

If you want to talk through any aspects of this article or discuss how it affects you and your business, just call me: David Hunter of The Bowden Group, on 07831 407984.

You can call me any time, but preferably 09.00 am – 09.00 pm on any day, weekends included. Or just send me a text message asking me to call you.

Green Dragon Pub In Thetford Continues Weekly Lockdown Quiz The Green Dragon, Thetford continues to keep their regulars entertained throughout lockdown with their weekly quizzes. Manager Ashley Jefford runs a weekly interactive quiz every Thursday at 7pm.

Quizzers play just for fun, there are no prizes as such, but each event is another way of keeping in touch with others in the local area and ensuring the community spirit is kept going during the winter months. Each week, there are up to a dozen teams that join in on the fun, while supporting each other through lockdown.

Ashley said, “It been good to keep in contact with our regulars, a lot of them are really missing the pub. I’m always on hand to help out our locals if they need it and part of that has been calling our older regulars or texting our younger cus-

tomers to check up on them and make sure they’re doing ok.”

“We like to do the quiz to keep people’s spirits up and to keep them entertained until we can see them again at the pub. We can’t wait to be open again and welcome all our customers back through our doors. We hope they know that they are sorely missed!”

The quizzes usually consist of four rounds and with a range of questions on varied topics, with Ashley hosting as the ever-popular Quiz Master.

To join the quiz, please visit: https://www.facebook.com/The-Green-DragonCraft-Union-943824602623728

CGA Business Leaders’ Survey Reveals Short-Term Stress, Long-Term Optimism Hospitality leaders are optimistic about the long-term future of the sector and its role in the UK’s economic recovery—but urgent support is needed to sustain businesses through to reopening.

Those are among the headlines from the CGA Business Leaders’ Survey 2021, sponsored by Fourth, which sets out the extreme vulnerability of many firms, as well as cautious confidence for renewal in the second half of the year. The survey was conducted in collaboration with UKHospitality, British Beer and Pub Association and the British Institute of Innkeeping.

It shows that one in 10 (9%) leaders predict their businesses will not survive if no additional support is announced in the Chancellor’s Budget on Wednesday (3 March). Only just over a third (37%) think their businesses can return to profit this year without fresh support.

But there are also signs of confidence about prospects from mid-April, when a limited restart of hospitality is due to begin. Half (51%) of business leaders surveyed by CGA are confident about prospects for the sector over the next 12 months—more than triple the number who felt the same way in November (14%). The number feeling confident about their own businesses has doubled, from 27% to 54%.

There is evidence that many businesses will be seeking to grow rather than shrink their portfolios. Three in five (59%) leaders anticipate opening new sites in 2021—a notable increase of 11 percentage points since November, and much higher than the number of leaders (31%) who anticipate keeping some sites shut for good.

Phil Tate, group CEO at CGA, said: “This survey shows business leaders will be walking a tightrope in 2021.

Nearly 12 months on from hospitality’s first compulsory closure, many thousands of venues and jobs have now been lost for good. But it’s also encouraging to see that many businesses are optimistic about long-term prospects, and confident enough to be thinking about opening rather than closing sites. It’s clear that a year of significant churn lies ahead, and as in all periods of crisis there will be winners as well as losers.”

The exclusive Business Leaders’ Survey highlights the crucial role of hospitality businesses in regenerating the UK’s economy and keeping people safe. More than four in five leaders (81%) think hospitality can make a positive contribution to the UK’s post-COVID recovery by boosting the economy, while nearly nine in 10 (87%) believe their guidelines have been effective in ensuring the safety of both guests and staff after previous lockdowns.

But leaders stress the need for more government support between now and the reopening of hospitality, identifying extensions to a trio of measures—the business rates holiday, VAT reductions and the furlough scheme—as their three top priorities. The survey also shows widespread calls for VAT cuts to be applied to alcoholic drinks too, and for business grants to be increased.

“This is a dynamic and innovative industry that is loved by consumers across the UK, but its resilience is being tested like never before,” said Phil Tate. “Support from government, investors, suppliers and landlords alike will be vital if hospitality is to play a full part in our country’s economic revival in 2021 and beyond.”

Sebastien Sepierre, managing director EMEA at Fourth, said: “Make no mistake, the past 12 months have been the most challenging our industry has endured during our lifetime. Nevertheless, the figures clearly show there is cautious optimism returning to some areas of the sector, as operators look ahead to life past the pandemic.

What’s clear, is that the new landscape and operating climate of the hospitality industry will be fundamentally different to pre-pandemic, with a greater focus on driving efficiencies. Technology will be a pivotal tool in helping achieve this and we will be working as closely as ever with the industry and our partners to help them navigate the coming months and come back better.”

Staycation - Hotel Bookings Hit All-Time High Following PM’s Re-Opening Announcement Issue 46

Hotel booking data suggests the UK staycation boom has already begun, with an all-time high of bookings following the roadmap reopening announcement by Prime Minister Boris Johnson this week, with bookings showing a 307% year-on-year increase.

Using data exclusively for UK properties, Profitroom, a provider of hotel marketing services, which has access to booking data from more than 3,500 leisure hotels and resorts around the world, the analysis was able to determine a huge increase in bookings. Comparing statistics from UK hotel bookings on 22nd February 2020 (before the UK coronavirus crisis started), the brand reported a 307% increase – a record high for hotel bookings.

Furthermore, room night bookings (the number of nights booked per stay) were up by 605%, indicating guests are booking longer stays as they look to get away.

Additional data showing an average booking window of 111 days (the time taken from the point of booking to arrival), indicates a strong domestic summer season with business almost booming again overnight.

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In a further boost to hoteliers’ bottom lines, direct bookings also increased by 685% – meaning guests are going directly to the hotel to make a reservation, as opposed to booking via Online Travel Agents. This means hotels and resorts will avoid high commission fees; something that should help them in their recovery.

Samantha Williams, UK Market Owner at Profitroom, commenting on the data, said: “Whilst we were expecting a surge in bookings this has gone way beyond our expectations – and it’s fabulous news for hotels. After months of reduced revenues, this will be a hugely welcome boost, with advance bookings helping to inject vital revenue that should, hopefully, enable hotels to make it through to the reopening date.”

She added: “Of course hotels still face a very challenging few weeks ahead of May 17th, but these early signs show enormous promise, and we hope that the crisis for hotels now shows signs of coming to an end. With direct bookings also increasing (a trend we’ve seen since the start of the crisis), hotels will also be able to enjoy more revenue per booking – a development which will be hugely beneficial as they look to recover from these challenging months.”

Hertfordshire Publicans Come to Aid of Local Residents with New Shop Publicans Bianca and James Rix have opened a shop at The Fox & Hounds in Hunsdon to help local residents and those living in surrounding villages.

the first lockdown but grew as the locals loved it. When we reopened they asked us to continue with the service and we decided to take out a designated area inside the pub.”

The Fox Shop was opened with the help and support of Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

The village has a local shop for basics so the publicans were careful to offer different items such as fresh bread, home made ready meals, seasonal produce and local ice cream. The Fox Shop has also helped attract new customers who had not come into the pub before.

When the Covid-19 pandemic hit last year the couple, who have run the pub for 15 years, opened an area outside the pub as a shop offering products such as pies, pastries and bread.

The Fox Shop proved so popular that it has now become a long-term fixture inside an area of the pub. A grant from the Pub is The Hub Community Services Fund meant that an area inside the pub was transformed into a shop with a freezer for ready meals and enhanced shelving.

The popularity has meant that the publicans extended the range on offer to include home made ready meals including curries and pies, seasonal produce, meat, desserts, cheeses and flowers.

Publican Bianca Rix said: “It started off with a few items to help out in

Bianca said: “As well as helping our locals we have been able to support small, local suppliers. The Fox Shop has also helped to fight social isolation as people were able to chat at a social distance when coming to the shop.”

The publicans also came to the aid of locals during lockdown who were vulnerable and shielding by donating free meals, which were distributed by local volunteers.

Regional advisor for Pub is The Hub Jeremy English said: “Publicans Bianca and James have made their pub an important hub for the local area. The pub shop has become a crucial amenity for those living locally and has helped to keep the locals connected.”

How the Hospitality Sector Can Prepare to Recover from Phase-Out Lockdown Roadmap 10

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By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) It is known fact that the hospitality and travel industry is one of the worst-hit sectors due to the pandemic and related restrictions in the UK. PM Boris Johnson’s announcement of a phased-out roadmap from lockdown has brought further challenges for the sector. While hospitality businesses are happy that the easing of restrictions will provide them some relief, but many feel it will not be enough to sustain them till May. Thus, due to the new rules for slowly phasing out restrictions, some of the key sub-sectors within the hospitality industry require specific support from the government to survive until trading restrictions are lifted completely.

RESTAURANTS AND PUBS The food and beverage industry is one of the largest manufacturing sectors in the UK. But it has been shut since November last year with no business activity for almost 200 days now.

With the phased-out re-opening, several establishments are in danger of going bust or unable to qualify for resuming operations in April.

The night-time economy, which includes restaurant, night clubs, bars, and other establishments, employs around 1 million people. Moreover, around 40 firms per week are already going bust due to current trading restrictions and thus form an important part of the re-opening strategy.

According to industry body UKHospitalty, only 40 per cent of businesses have outdoor seating facilities and will be able to operate in April. Moreover, an estimated 67 per cent of businesses are expected to run out of cash before May, according to recent government data.

Immediate government action can provide the sub-sector with the aid much needed at this hour. It can be in the form of: • A robust financial package.

• Elimination of potential new costs that are expected to emerge, such as loan repayments, HMRC taxes, and other expenditures.

• Acknowledgment by the government that bars and restaurants have been reported to have very low rates of transmission and should thus, be fully operational.

HOTELS The sector has registered pent-up demand owing to upcoming summer holidays. However, businesses must prepare themselves for lower occupancy, which might fall to almost 20 per cent, in the initial phase.

Some actions that businesses can undertake to maximise recovery include identifying areas for increasing cost efficiency and better utilising resources. Moreover, incorporating areas of profitability and ways to remain competitive against chains or other hotels who have previously streamlined and innovated business processes amid the lockdowns.

However, in addition to updating the backend process, the industry will also need adequate government support to safeguard its recovery, especially since the sector is directly dependent on international travel restrictions.

SECTOR SPECIFIC ACTIONS • Financial support for short-term rentals businesses until all restrictions are removed, including international travel restrictions.

• Recognition of how Covid safe short-term rental properties are due to following strict industry wide protocols.

• Allowance of sufficient notice period for businesses to re-open. A three-week notice is preferable for preparations, building enough demand for guest bookings, and others.

• Clarity in government communications to minimise confusion among businesses and customers.

• Allowing inputs from the industry to formulate the government’s next steps for boosting the industry.

The government’s recently announced review on re-opening international travel provides business confidence in the sector, which is critical to the hospitality sector’s recovery.

While the new roadmap will provide the sector with much-needed clarity and direction, it remains to be seen how the government plans to further support each sub-sector and ensures the hospitality sector bounces back as soon as possible.

Gordon Ramsay Reveals Huge Pandemic Trade Loss Chef Gordon Ramsay has revealed the pandemic has cost his restaurant empire a staggering £55m in turnover.

Ramsay, who owns 35 restaurants worldwide, told The Sun the three lockdowns in the UK have caused “utter devastation.”

Ramsay, 54, currently has 18 restaurants across London and plans to open five more in 2021. The hospitality industry has been the hardest hit by the pandemic, with restaurants, bars and cafes having to stick to a 10 p.m. curfew at times, or shut altogether.

He said: “Lockdowns have caused utter devastation. When covid first hit, we all thought it would be over and done within a couple of weeks. But it’s been long-haul.” Ramsay said he was forced to take up the government’s fur-

lough scheme in a bid to save hundreds of jobs nationwide. He said: “It’s been so hard to keep youngsters motivated, and I do feel under pressure to give my younger members of staff, especially, some hope, and the sense that we can get out of this.

There have been so many tears, people at their wits’ end.” Despite using the furlough scheme, Ramsay said he had still taken a hit on his own bank balance after opening three new restaurants last year. He said: “Since 1998, when I started, I have always put my money back into the business.

I’ve never been greedy, I’ve always been very, very generous. I get criticised for being wealthy, but the responsibility on my shoulders – the livelihoods at stake – is huge. I feel that pressure enormously, and the impact of all this has been devastating and incredibly costly.”

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 suppliers, 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

Hospitality and Tourism Sector Devastated by COVID Calls for Further Extension of Reduced Rate of VAT to Avoid 310,000 Job Losses Issue 46

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survey show not only that reduced VAT has been crucial to the survival of hundreds of tourism and hospitality A survey of more than a thousand hospitality and tourism businesses by the Cut Tourism VAT (CTV) Campaign, UKHospitality, the Tourism Alliance and the Association of Leading Visitor Attractions demonstrates businesses, but also that what is vitally needed now is the announcement of a continued reduction to boost investment, jobs and the wider UK economy.” the importance of the decision by Chancellor Rishi Sunak to apply a reduced rate of VAT at 5% in protecting employment and the survival of those businessTHE IMPACT OF 5% VAT THROUGH THE COVID-19 CRISIS Kate Nicholls, CEO of UKHospitality, said: “Hospitality has been devastated by es. Given that the survey shows that the vast majority of the savings were used the Covid crisis that has impacted so many of our lives and livelihoods. The decito retain staff, pay suppliers or passed on to customers, the hospitality and sion of the Chancellor to cut VAT to 5% last July was one of the few bright spots tourism sector believes it is vital that the reduction is extended well beyond of the year and stimulated economic growth before the second wave began to March 2021 due to the incremental, long term and devastating impact of hit. If the Government wants to see a turbo-charged recovery in communities 1, 144 hospitality 1,144 COVID-19. ourism & ttourism right across the UK then an extension of the VAT cut is the surest way to do it ses busines businesses rresponded esponded – creating jobs, investment in our high streets and helping customers get a The Chancellor has previously extended the end date of the reduced rate ow during a narr narrow w, surv ey windo survey window, cheaper hospitality experience.” from December 2020 to the end of March 2021 and without this cut in VAT a indica ting a indicating high le vel of level interest in interest third of hospitality businesses could have closed. The CTV Campaign, with this ttopic. opic.

Kurt Janson, Director of the Tourism Alliance, said: “The temporary reduction 75 % of respondents respondents might 75% UKHospitality, the Tourism Alliance and the Association of Leading Visitor o not have have been able tto in VAT for the tourism and hospitality industry has been vital in protecting busic continue ontinue trading trading without Attractions, has undertaken a survey to assess the impact of lower VAT to date the VA AT cut.

VAT V nesses, suppliers and employment so returning to a 20% rate would undo all that and the likely impact if VAT continues to be applied at 5% or is returned to the good work and result in 310,000 job losses. We believe that there is also a huge higher rate of 20% from April 2021. benefit in combining a reduction in VAT for the tourism and hospitality industry Nearly 90% of There will be There with a reduction in the VAT threshold for businesses.”

The survey shows that if the VAT rate reverts back to 20% in April 2021, there businesses busines ses used further cut-backs some of the losses of and job losses will be further cut-backs and job losses and the CTV Campaign estimates that o meet VAT V AT cut tto 310,000, in 310,000, A total of 1,144 businesses in tourism and hospitality responded to the survey extra costs costs of extra to addition to this could mean the loss of 310,000 jobs in hospitality and tourism. Also, if the compliance compliance with hospitality and and 90% said that the VAT cut in July 2020 was important, very important or Covid-19; nearly Covid-19; tourism jobs tourism Chancellor does not extend the VAT cut in his March Budget it would likely lead 50% passed passed on already lost lost by by already crucial to their businesses with over 75% saying that they might not have been some of it in December 2020, 2020, December lower prices prices lower to an increase in prices to consumers just before Easter with Good Friday this based on surv ey survey able to continue trading without it. Most businesses used some of the VAT for consumers. consumers. for responses. responses. year falling on 2 April. If the VAT cut were to continue beyond March 2021 reduction to meet the additional costs of COVID compliance and the next most most operators would use it to rebuild through investment and price reductions important use was to pay wages and suppliers. The reduction in the VAT rate not for consumers as well as continue to meet the costs of COVID compliance. only helps the hospitality and tourism sector but also has flowed through to the The survey results suggest that turnover in the tourism and hospitality sector supply chain. ere tto o If V VAT VA AT w were 63% of non63% would be £9bn greater with VAT at 5% compared to 20%. remain at remain at 5% VAT-registered VAT-registered indefinitely, indefinit ely y, Respondents were asked to comment on how their attitude to investment businesses said businesses 65% said indefinite 5% VAT VA V AT indefinite Since the CTV Campaign survey was conducted in a narrow window in this w ould would would remove remove would might change if VAT were to be 5% indefinitely and over 80% did so, with nearly have a v ery have very constraint on a constraint December, things have got even worse with takings in restaurants, pubs and bars strong positive positive strong business gr owth; business growth; 5% all comments indicating a very strong positive impact on confidence and investimpact on their would be likely likely 15% would 5% slumping by almost 80% between Christmas Eve and Boxing Day. With an effecconfidence and confidence AT. to to rregister egister for for VAT. V VA VA AT VAT ment and 72% of businesses said that they would use some of the reduction to investment in investment tive lockdown now in place across the country for the foreseeable future, the business. their business. fund investment. This supports previous research by the CTV Campaign that hospitality and tourism sector is united in its demand for continued financial longer term reductions in VAT provide a much greater incentive to invest. A support. A further extension to the reduced rate of VAT must be given by the permanent reduction in the VAT rate to 5% would not only be used by hospitaliTreasury beyond the end of March to ensure its survival into and beyond Easter. ty businesses to retain staff and maintain investment but it would also give an w www.cuttourismvat.co.uk ww.cuttourismvat.co.uk incentive to non-VAT registered businesses to expand.

“Graham Wason, Chairman of the CTV Campaign, said: “The results of this

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Lockdown Roadmap Could Save Hospitality Sector from £3bn Losses 12

CLH Digital

Issue 46

The Government’s roadmap out of lockdown could save UK hospitality from £3bn in losses, according to analysis by the UK’s No.1 insolvency score, Red Flag Alert.

throughout the also pressured supply chain, from breweries, suppliers and commercial landlords, to effectively manage existing financial liabilities before trading bounces back.”

Prior to the roadmap announcement on Monday 22 February, Government data* showed that around a third (33.2%) of hospitality businesses had ‘low or no confidence’ that their businesses would survive the next three months.

Halstead points to Government plans due in next week’s Budget 2021, which are likely to see an extension to the business rates holiday and moratorium on evictions, as a signal that struggling operators will be able to survive in the short-term. The sector is also urging Chancellor Rishi Sunak to extend the VAT cut far beyond its current end date on 1 April 2021, given the fact many of businesses have been closed completely throughout the period it has been in place.

This meant that about 53,683 hospitality businesses were facing the prospect of failure. Red Flag Alert analysis of corporate insolvencies in 2020 shows the average company going out of business leaves behind £55,949 in unpaid debt. The failure of a third of hospitality businesses could have triggered losses of £3bn throughout the sector.

Managing director of Red Flag Alert, Mark Halstead, said: “The prospect of reopening and serving people inside from 17 May provides confidence-sapped hospitality businesses with a lifeline. This is boosted further with the potential of a lucrative summer from 21 June, when so-called normality returns, and people are keen to get out to socialise and enjoy themselves. The opportunity to trade outdoors earlier than this has given some the chance to innovate and make plans with outdoor space or food vans.

“This near-term ability to boost takings and restore cashflow could prove enough to keep some struggling operators away from the brink of failure in the coming weeks. However, this will require cooperation

Continued uncertainty will also see a wave of change in the sector, driven by restructuring and M&A. Halstead concludes: “In the past few days we’ve seen reports about Mitchells & Butlers raising significant funds as they potentially set out on an acquisition trail. They won’t be alone, and as in previous times after economic recession and uncertainty, we can expect larger operators to look for opportunities to buy struggling businesses. Many will be already undertaking financial due diligence and closely monitoring insolvency scores as they consider strengthening their positions in the future.”

ABOUT THE DATA: ONS Business Impact of COVID-19 Survey (BICS), Wave 23: 25 January – 7 February 2021

However, he advises caution and that businesses must start thinking now about the challenges of the future.

When asked ‘How much confidence does your business have that it will survive the next three months, 23.8% of accommodation and food services businesses answered, ‘low confidence’ and 9.4% answered ‘no confidence’. Total = 33.2%

He explains: “Having reopening targets to work towards is a step in the right direction but there are, unfortunately, challenges still to come.

“The return of more prosperous times will also bring with it the expectation for operators to start settling arrears and paying-back debts. A spring and summer of fortune will not be quite enough for all operators to bail themselves out of trouble in the long-term and survival will become more challenging when the post-lockdown excitement starts to evaporate amongst the public. Operators need to ensure they have the cashflow for the quieter autumn and winter months, when revenue falls and they’re still facing the costs of the past year.”

ONS Business Workbook 2020 shows there are 161,695 VAT and/or PAYE accommodation and food services enterprises in the UK 33.2% of 161,695 = 53,682.74 accommodation and food services companies 53,683 companies x average insolvent debt £55,949 = £3,003,510,167 Red Flag Alert analysed total levels of insolvent debt throughout the UK in 2020 to determine the average value of debt when a company becomes insolvent – the point at which a company’s liabilities (debts) outweigh its assets and the company can no longer meet its financial outgoings

Judges Announced For The Heats Of The Nestlé Professional 2021 Toque D’or Competition ®

Nestlé Professional Toque d’Or has announced two judges for the heats of the 2021 competition: MasterChef winner Louisa Ellis and educator and drinks expert, Alison Taffs. Both judges will lend their expertise to a cohort of up to 320 youngsters throughout the heats when the competition kicks off in March.

Having started in Barnfield College in Luton, Louisa has worked for some the country’s top restaurants including Adams in Birmingham and Sat Bains. She’s appeared twice on MasterChef: The Professionals, the first time she was in the final and the second time in 2020 she won.

Alison Taffs has been a judge at Toque d’Or since 2017 and brings with her over 20 years of experience in hospitality. She has a deep passion for both hospitality and drinks education, encouraging professionals to grow their drinks repertoire.

Louisa Ellis says, "I'm very excited to be judging this year's Nestle Toque d'Or. I strongly believe this competition is vital for the future of our industry.

Just competing in this competition will allow the students to step out of their comfort zone and develop further on skills and flair. I wish that I had this opportunity when I was younger and I'm humbled to now get the opportunity to be a part of it."

Alison Taffs says, “I am delighted to be Head Judge for the 2021 Front Of House Toque d’Or competition. The urgency of the industry needing to devel-

op and encourage newcomers and train now for the future after the pandemic, makes Toque d’Or feel more relevant than ever.”

Katya Simmons, managing director of Nestlé Professional UK&I, says: “We’re thrilled to announce the first two judges in our competition line-up. Louisa’s determination and passion for creating new flavour combinations, as well as her experience working amongst some of the great in the industry makes her the ideal chef judge for the heats.”

“On a mission to help people to be more confident in their own hospitality mindset, Alison’s knowledge, excitement and continued passion for the hospitality industry is second to none so we couldn’t be more thrilled to welcome her back to the judging panel in 2021.”

This year the competition is more inclusive than ever, open to students, apprentices and wider aspiring professionals including commis chefs, waiters and equivalent.

Due to the continued lockdown, registrations will now officially open on 23 February and close on 16 March. As their entry task, entrants will be sent links to reading material on sustainability and nutrition and they will need to undertake a virtual assessment in the form of multiple-choice questions on 18 March from 8am until 23:59. Competitors will also need to complete a 1-minute selfie style video explaining why they are passionate about hospitality and why they should be in 2021 Toque d’Or.

COVID-19 Restrictions Power Growth In Drinks E-Commerce On Premise consumers are going online to get their alcoholic drinks in increasing numbers over lockdown, CGA reveals in ‘The Future of E-commerce’, an exclusive new survey of the market.

The in-depth research is based on surveys tracking the behaviour of more than 10,000 people over six months. It shows that more than a quarter (28%) of On Premise consumers bought alcohol online in December 2020, up by three percentage points since August. Of these, three in ten (30%) had never done so prior to the pandemic—proof that lockdowns have released a wave of new online purchasers.

Wine is the most popular e-commerce purchase by some distance, the report shows. More than half (53%) of consumers have bought it online—twice as many as have purchased lager (26%) and gin (24%). Soft drinks (21%) and craft beer (20%) complete the list of the top five most wanted drinks in e-commerce.

The report suggests drinks online sales are being driven by older adults who are missing their regular visits to the On Premise. Nearly half (46%) of customers say they drink out at least weekly when they are able to do so—13 percentage points above the national average (33%)—and nearly three quarters (72%) continued to order alcohol online after the end of the last lockdown. With so many online buyers transferring their On Premise habits to e-commerce, it is clearly important to understand their habits when drinking out-of-home as well as in-home.

Online sales are likely to remain high beyond the end of the current lockdown,

with two thirds (66%) of consumers purchasing wine online saying they are very likely to do so in the future.

The report also highlights recent innovation in drinks e-commerce, including the rising popularity of alcohol delivery subscriptions. More than a quarter (27%) of consumers buying alcohol online now have a subscription, and nearly half (44%) of them have signed up to one since the first lockdown in March.

The report explores more big trends in e-commerce for suppliers to follow, including drivers to making purchases, new product development and the ways the reopening of the market may affect online behaviour. It highlights consumers’ desire to support small drinks businesses at the moment, and demonstrates the value of branding and promotions in triggering spend.

After a bumper 2020 for e-commerce, this is set to be another strong year for online drinks sales—even once pubs, bars and restaurants reopen,” says Hannah Payne, CGA’s consumer research manager.

“While big retailers and familiar brands continue to dominate, the rapid rise of subscriptions and specialist sites shows there is plenty of headroom for growth in this space. For retailers and suppliers, understanding audiences, leveraging special offers and encouraging experimentation and trade-ups will all be important. When the On Premise reopens, it will be fascinating to watch the further evolution in this dynamic part of the market.”

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Giving Hospitality the Best Chance to Thrive Again 14

CLH Digital

Issue 46

By Chris Maloney, partner and hospitality and leisure sector specialist at accountancy firm, Menzies LLP (www.menzies.co.uk) Over the past year, most owner managers in the hospitality and leisure sector have become used to real-time contingency planning and agile decision making. However, at last, things could be starting to look up, with an opportunity to start trading again in the coming months.

personally liable for money the business might owe if things don’t go as planned.

As well as allowing businesses to make informed decisions on their recovery plans, cash flow forecasts will help to highlight whether there’s a requirement for further financial support and fiscal incentives. With questions around whether these will be addressed by the Chancellor in his Budget Statement on 3rd March, it is more important than ever for business owners to stay up to date.

PUTTING CUSTOMERS FIRST

On 22 February, Prime Minister Boris Johnson set out his “roadmap to recovery”, providing much-needed clarity about when pubs and restaurants in England might be able to reopen.

The key word is ‘might’ as nothing is set in stone and the dates

While owners will be keen to make the most of any opportunity to drive footfall, consumers are likely to have concerns about their exposure to the virus for some time. Prior to reopening, the cost of COVID safeguarding for both employees and customers should therefore be factored in, alongside any promotional incentives and special offers to attract visitors. The two go hand-in-hand: communicating offers to increase footfall, whilst promoting the fact that that all necessary safeguards have been put in place to make their premises as safe as possible.

With outdoor venues planned to open up from April, and more normal operations planned to resume from July, what plans should businesses in the sector put in place to enable them to reopen and stay viable as they do so?

To determine which areas to prioritise and invest in, business owners should consider running ‘what if?’ scenario-based planning sessions. With a greater number of people likely to work from home going forward, do opening times need to alter and/or menus adapt to make the most of lunchtime trade? Is the location of the business enabling it to make the most of passing trade or should a move be considered?

given for reopening could change.

CASH IS STILL KING Knowing the key areas to consider and conducting effective financial forecasting is essential. Doing so can help pubs, restaurants, hotels, and leisure businesses to weigh up the costs involved in staying operational throughout the economic recovery period and make the right choice about how to proceed.

Most importantly, cash outflows for the repayment of various COVIDrelated debts and other liabilities must be considered. These could include government-backed loans, deferred tax arrangements, outstanding payments to landlords, or other supplier fees. Investing in three-way cashflow forecasting could also help to protect directors from becoming

Owners need to take stock of what they have learned during 2020 and be prepared to adapt their businesses accordingly. For example, contingency planning will be important in case of further disruption caused by new strains of the virus. Maintaining a strong customer experience is important, and for those that find adhering to social distancing rules challenging, there may be an opportunity to adapt and innovate by considering offering takeaways, meal kits, or hampers to boost sales.

Partnering up with a local delivery firm could help to optimise profits achieved by such services.

PROTECTING STAFF AND SUPPLIERS The furlough scheme has undoubtably provided significant support for

the hospitality and leisure sector. While there is hope that the Chancellor will continue the initiative into the summer, the current scheme is due to come to an end on 30 April 2021.

Therefore, thought needs to be given to ensure that the optimum level of staff is in place to maximise profits and to rebuild reserves once the scheme comes to an end. Businesses should be reviewing employment contracts to allow flexible working or support of contractors where necessary.

Another challenge likely to hit hospitality and leisure businesses going forward is how to attract and retain talent. To help them to achieve this, businesses may need to take a fresh look at their training needs for life after COVID, and consider introducing employee incentives, whilst keeping a careful eye on cashflow. Modern technology could help to alleviate staffing issues in some areas, create efficiencies, and reducing costs; for example, in areas such as stock control where human interaction isn’t essential.

As many business owners will understand, it is not only their business that needs to be considered to survive the pandemic, it’s their supply chain too. It is good practice to broaden the supply chain to protect supplies of key products and materials. However, there is a fine balance to be taken here, due to the importance of supplier relationships and likely discounts and payment terms.

LOOKING FORWARD It is important that lessons are learned from the experience of the pandemic. Plans should be put in place now that allow for further COVID-related disruptions, but also to gear the business back up, so it is ready to reopen.

Despite recent challenges, the hospitality and leisure sector is resilient and many businesses are expected to bounce back when trading reopens. However, some businesses that have watched cash dwindle away during the pandemic, or have run up debts, are going to be tested in recovery. By taking the right steps now, businesses can be prepared to take advantage of all that 2021 has to offer and mitigate the risk of business failure.

St Moritz Hotel Wins Gold at Cornwall Tourism Awards 2021 ed for socially-distanced, safe dining. Mixing the elements of private members clubs, private dining rooms, cool beach clubs and summer pop-up restaurants, it featured multiple dining times, clear guidance and exacting operating procedures that ensured the 2-metre rule and environmental health requirements were met at all times, ushering in a new ‘bubble’ dining ethos as an exclusive dining opportunity.

Cornwall’s St Moritz Hotel in Trebetherick, proves yet again that out of adversity comes Cornish creativity with its Gold win today at the Cornwall Tourism Awards 2021. This prestigious recognition is for its unique tourism innovation during the year that was 2020, namely, the hotel’s ‘Anti-Social Club’; the UK’s first purpose-built, entirely sociallydistanced dining concept as a creative and innovative response to the challenges brought to the sector by the Covid-19 pandemic.

Back in March 2020, the team at North Cornwall’s leading style destination, St Moritz Hotel watched in horror as all hotel room bookings disappeared in understandable cancellations. Whilst many in the hotel and hospitality industry grappled with the challenge of converting their current facilities to accommodate complex social distancing requirements, owners the Ridgway brothers rose to this unpredictable challenge, pioneering a blueprint for the UK’s first purpose-designed and built ‘socially distanced’, private dining restaurant. And just like that, the Anti-Social Club was born.

out in a grand marquee that had been destined for Glastonbury, with a maximum of 96 covers. It was completely and utterly set up and creat-

Co-owner Hugh Ridgway said of the win, “We’re delighted to have won Gold at this year’s Cornwall Tourism Awards for our tourism innovation. We are firm believers that safe doesn’t have to mean boring and we were keen to find every way possible to keep our St Moritz guests stylishly safe right across our hotel, with an appropriate sense of humour. This year will be no different, when we can safely reopen of course. The Anti-Social Club generated a huge amount of interest, we had such great feedback and we were so pleased to be able to give people this level of experience in the middle of a global pandemic. If you missed the Anti-Social Club last year, watch this space as we’ll soon be making yet another exciting, and innovative announcement…”

If You Want Increase Spend, You Must Retain Cards ‘The Anti-Social Club’ consisted of 16 private dining rooms all laid

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'.

chance for such a risk.

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

Top Tips for Integrating your Digital Marketing 16

CLH Digital

Issue 46

By Natalie Howells, SpiderGroup (www.spidergroup.com) There have never been so many ways to engage with your audience, and the vast majority of these are now online. With a cross-platform audience, chances are you need to be both fluent and confident in content, email, and social media to reach your audience effectively.

at what your business wants to achieve - the bottom line. What are your growth targets?

Look at your audience Where are they? Who are they? What matters to them?

The marketing channels you choose to use need to help your business achieve its goals, and need to be in the same spaces as your target market. Not surprisingly, they need to be working together in order to best achieve whatever goals you have.

These two elements form the core of your strategy. When you start making a plan, every step of it should be checked back against whether it contributes to your goals and whether it appeals to your audience.

Create your content

Integrated marketing is the process of arranging your different marketing channels to work in tandem to promote your products or services, typically through a strategic campaign. Integrated marketing also works to align the primary brand message that’s being delivered through your marketing channels and assets.¹

Build some content that's designed to attract and engage your audience - base it on what their pain points are, rather than what you're trying to promote.

Start planning how you'll use that content - for an inbound marketing strategy, you'll want to have high-value content. A pillar piece of content that you can ask for people's email address to access will give you inbound leads that you can nurture. This is generally done by creating a specific landing page where your content can be downloaded.

Supplementary content will continue to attract and engage your target

CONNECTING YOUR MARKETING CHANNELS First of all you need to look at all the marketing channels you currently use. These can be your website, SEO, social media, email marketing, advertising, offline marketing (such as print), and PR. Now you have a list of the channels you use, ask yourselves the following questions: Which of these channels are already working together? Not solely the channels themselves but also their strategies.

Does your marketing strategy have a section on how these channels can benefit each other and connect for maximum reach?

How about your data? Can you track your marketing channels from start to finish, and identify how each element contributes to lead generation and customer acquisition?

DISCONNECTED MARKETING What we see pretty often is companies with numerous systems - Unbounce for landing pages, Mailchimp for emails, Hootsuite for social scheduling or various social channels with their own logins and analytics, PPC accounts on Google and Facebook, and plenty of other systems and processes in place. Often, this results in disconnected marketing. The social channels don't necessarily follow the same strategy as the emails, content is promoted across various social channels with a mish-mash of messages, and landing pages have a different agenda again.

On top of all of this, each channel has its own analytics. So you can see traffic or follower increases, open rates and click-throughs, or conversion and form fills, but you can't see them all together, and you can't easily identify how many touches a particular individual has had before converting.

CONNECTING YOUR STRATEGY Instead of having individual strategies for each channel or platform, it's time to get connected.

Here are my tips of how to best do this:

Start with your overall business goals Forget about things like Twitter followers, likes, traffic, and everything we usually look at in marketing. Look

audience.

Identify your promotion channels This pillar content, and any supplementary content, needs to be promoted - you can't rely only on people finding it organically. The channels you use should be based on your audience research.Use email to share the content with your existing database provided it's of interest to them, use the relevant social channels where your audience will be, and consider paid search or paid social

Measure your campaign When you're running any type of marketing campaign, you want to know how successful it has been. Which means you need your data to be connected so you can track every action.

At a minimum, if you have multiple disparate systems, you need to bring all of that information into one place so you can assess it. A reporting system like Google Data Studio can draw in data from some of those places, but you need to be collecting more data still.

Spreadsheets are usually the way people try to connect all of this information, but it's time-consuming to add everything, and it's still difficult, if not impossible, to attribute the final outcome (customers) to the various actions that contributed to them. It’s worth investigating tools which can help you bring everything together in one place. For example, we use HubSpot as it is designed to connect all a company’s marketing together and integrate all the data in one place.

Planning an integrated approach is key for marketing success, as is communication between all team members who may be working on a project so that everyone is clear on what their part in the project is. The strategy and organisation of these campaigns takes careful thought, but it is time well spent as ultimately integrated marketing approaches are proven to create competitive advantages and to boost sales.

References: ¹https://blog.hubspot.com/marketing/integrated-marketing

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Pub Companies Get A Thumbs Up From Licensees Issue 46

KAM Media has recently spoken to over 1,330 licensees as part of ‘The Licensee Index’, an annual operator benchmarking sentiment tracker for the UK licensed and tenanted pub sector. On average licensees rated their pub companies a strong 8 out of 10 for their Covid-related support so far, with 53% of licensees rating the support they had received over the last 12 months as ‘outstanding.’

Katy Moses, MD at KAM: “Given the year the industry has had, it is even more critical than ever that pub companies stay close to their licensees in order to evaluate their performance and ensure their offer for their tenants remains competitive. It is really uplifting to hear that the vast majority are more than satisfied with the support they have received and is testament to the British pub industry as a whole. We are delighted to be working with the country’s biggest pub companies and

19

reduction/rent holiday (61%), PPE supply (26%) and help with accessing financial support such as government loans (25%.) Other areas mentioned include support with implementation of Covid hygiene and social distancing measures in their venues.

Licensees across 19 leading pub companies and family brewers have given a thumbs up to the support they have received from their pub companies during the Covid-19 crisis, according to KAM Media.

As part of the survey, KAM captures licensee satisfaction with their pub company across 49 different measures, including recruitment, training and information, ordering and delivery, product support, promotional support, landlord services, communication and the role of the BDM. Despite the challenging year, the average satisfaction ratings have increased across 44 out of the 49 criteria measured.

CLH Digital

Despite this overall satisfaction with support from their pub companies, KAM’s research confirms that the UK licensed and tenanted pub sector is currently feeling incredibly vulnerable. The research tracks their level of optimism for the 12 months ahead and it is currently at its lowest since programme began (5.6 out of 10.) Only 12% of licensees say they’re ‘very optimistic’ about the months ahead, 12 months previously this figure was at 24%.

family brewers to provide robust and independent data on their performance to ensure they stay ahead of the game.”

The programme also captures net promoter scores (NPS) across each of the 19 pub companies, asking whether the licensee would recommend their pub company to other potential publicans. These scores have also increased year-on-year from an average of -14 to +9. NPS is particularly strong among the Family Brewers.

When asked what further Covid-related support licensees would like from their pub companies, the top three areas were; a rent

At an average level, the UK licensed and tenanted pub sector gets 72% of their sales through drinks compared with 26% for food meaning many of the government restrictions, such as the substantial meal rule, have had an even more significant impact on this part of the pub industry.

Moses stresses the clear need for continued government support: “Whilst it is great news that licensees feel supported by their pub companies, there is absolutely no doubt that significant and further government support is urgently needed. This should be for all pubs at the same level that was given in the initial lockdown, no matter their size or rateable value. We need furlough to continue and a promise that pubs will not face a business rates bill this year.”

Hospitality Supply Chain Businesses on Verge of Collapse Without Immediate Support

One in five jobs lost across supply chain with 324,000 more at risk as businesses fail to receive support The UK’s hospitality sector supply chain is facing devastation with 324,000 jobs at risk unless businesses receive immediate financial support from the Government, according to new research.

UKHospitality’s Supplier Alliance research highlights the impact of the COVID crisis on the hospitality supply chain and the lack of financial support that has been received by businesses.

Key findings from the report: • 1 in 5 jobs in the supplier workforce have already been lost (workforce now just 82% of February 2020 level) • 1 in 3 businesses have received no Government grants or loans • Without support, 2 in 5 businesses will have to close, with 1 in 5 facing insolvency – 324,000 redundancies likely

• Hospitality venues will need to return to 59% of normal trading levels to make supplier services viable.

UKHospitality has called on the Government to use the forthcoming Budget to ensure that supplier businesses receive the necessary financial support. This includes: • A meaningful, national grant fund for the hospitality supply chain to allow viable businesses to invest in goods/services critical to a successful restart • A Government backed invoice factoring scheme to free-up funds for investment and mitigate some of the risk of trading through the restart.

UKHospitality Chief Executive Kate Nicholls said: “It cannot have escaped many people over the past year that hospitality businesses have been completely devastated by the COVID crisis. Much less visible, but by no means less terrible, has been the destruction heaped upon those businesses that supply restaurants, pubs, hotels and the entirety of hospitality.

“The pain of the past year has filtered right down the supply chain and many of those businesses are now staring ruin in the face. One in

five jobs have already been lost in the supply chain and another 324,000 are now at risk of being lost unless there is immediate financial support. One-third of businesses have not received any support whatsoever from the Government and the sector is clinging on.

“The totality of hospitality is dependent on its supply chain. If supplier businesses fail, then the entire sector grinds to a halt and we are at risk of the whole thing collapsing. We are hopeful that hospitality businesses can lead the recovery of the UK’s economy this year. That cannot happen if businesses are not supplied to do the job. The supply chain is everything and it must be supported.

“The Government has to understand this and provide the support that these businesses desperately need at the Budget. Otherwise, our sector will rapidly become a house built upon sand and the terrible damage that has been felt over the past twelve months will only be compounded.”

Heineken UK Launches the Benefits Bar and the Pub Social to Boost Business for UK Operators The HEINEKEN Benefits Bar is now open! To help on-trade businesses recover and give them every opportunity for success this year, HEINEKEN UK has unveiled an exclusive network of resources available to its customers. Right now, licensees need a partner who has got their back and who understands the industry as well as they do. Because it never stops when you run your own business, so HEINEKEN want to take away some of the hassle.

save time, money and grow your business.

The HEINEKEN Benefits Bar doesn’t serve refreshing drinks and hearty lunches alongside a warm welcome. Instead, it serves a range of benefits that make running a pub easier and more profitable. The HEINEKEN Benefits Bar is built on industry experience; offering operators access to exclusive, dedicated customer support in all areas of their business. Covering all elements of running a great pub, from sharing learnings of the Star Pubs & Bars network to the specially developed tools and technologies, all integral to boosting business and enhancing customer experience.

As part of the HEINEKEN Benefits Bar, HEINEKEN UK has this month launched The Pub Social – a Facebook group open to all operators. This online community gives licensees the opportunity to share experiences, ask questions and get advice from peers, as well as real-time relevant support from HEINEKEN UK and Star Pubs & Bars.

As the UK’s leading pub, cider and beer business, HEINEKEN is helping operators satisfy every customer, every time, and grow their business through five key areas of expertise underpinning its Benefits Bar: Doing business in the right way – HEINEKEN’s dedicated team and expert partners are always on hand to support you and grow your business. Brewing a better world is fundamental to everything at HEINEKEN, from growing 100% sustainable barley for their beer or local apples for their ciders to helping you serve the perfect pint.

Offering the right brands for you – Feel confident you have the right products for every customer, every time. Choose from HEINEKEN’s extensive range of drinks, whether it’s the number one cider brand, an on-trend craft beer, the latest premium mixer or one of their exclusive

Hosting unbeatable experiences – Show your customers a great time through training, marketing support and events to make your bar and every pint you serve look perfect. From getting the basics right with lit founts and glassware, to tools like Hello BEER and POS Direct, as well as exclusive partnerships and sponsorships including UEFO EURO 2020; HEINEKEN can help you create experiences to drive sales.

wines.

Serving pub expertise and insight – Access the latest market and consumer trends as well as HEINEKEN’s unique understanding through Star Pubs & Bars on everything it takes to run a great pub. Using industry knowledge and local market dynamics, HEINEKEN’s customer teams can share ideas, advice and pub expertise to meet your specific business needs.

Making things easier and more profitable – From marketing your venue to driving footfall to delivering a great customer experience, HEINEKEN are continuously developing innovative technology and solutions, including the HEINEKEN Buying Club, SmartDispense™ and Swifty. Tried and tested in Star Pubs and Bars, these innovations are designed to help you

With over 800 members already active on The Pub Social Facebook group, all operators can be part of this supportive community as they navigate reopening, new regulations and the changing needs of customers. Whether it’s sharing ideas for driving footfall, staying active within your community or just looking for recommendations, get honest feedback and learn from the experiences of fellow operators across the country.

The Pub Social joins HEINEKEN’s portfolio of business solutions designed to work seamlessly with everything your regulars already love about their favourite hospitality venue, while enhancing their experience.

The HEINEKEN Benefits Bar utilises tried and tested insight and learnings from Star Pubs and Bars, making it an exclusive resource for operators to help their businesses thrive.

For more information on The HEINEKEN Benefits Bar and growing your business, visit: https://www.heineken.co.uk/our-pubs/make-heinekenyour-supplier/

Uber Supreme Court Ruling Could Be A “Blessing In Disguise” For The Food Delivery Sector 18

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Issue 46

Bt Alan Hickey, CEO of VROMO (www.vromo.io) also set the contract terms, and drivers were penalised if they rejected too many rides. The court therefore determined that drivers were in a position of subordination to Uber.

A RETHINK FOR RIDE-HAILING APPS WILL BE JUST THE START Although ride-hailing apps won’t publicly admit it, the ruling will force the likes of Uber to rethink their business models if they have to put drivers and riders on the payroll, Mr Hickey predicts.

“Whilst the focus of the Supreme Court ruling is on the taxi sector, the ruling has far-reaching implications, and I’m sure that a lot of sectors that also tap into the gig economy will have to re-evaluate their positions,” said Mr Hickey.

A ruling by the Supreme Court in favour of Uber drivers who claimed they should be classed as workers – and therefore entitled to minimum wage and paid holiday – is set to have a huge impact on the gig economy but could be a “blessing in disguise” for the restaurant and food delivery sector.

That’s the view of VROMO – the world’s only SaaS (software-as-aservice) solution dedicated to restaurant food delivery – as its CEO Alan Hickey believes that the ruling is going to force a shake-up of the UK gig economy. This could lead to a reduction in the amount of big marketplace app players, such as Uber Eats. This, in turn, could enable more independent restaurants to manage their own deliveries and, most importantly, increase their profits.

Mr Hickey made the comments following news of the ruling, where Lord Leggatt said that the Supreme Court unanimously dismissed Uber’s appeal in a long-standing legal battle after former Uber drivers Yaseen Aslam and James Farrar took the company to an employment tribunal in 2016. They argued that they worked for Uber, but the company said that its drivers were self-employed and it therefore was not responsible for paying minimum wage or holiday pay.

The Supreme Court – which is Britain’s highest court and has the final say on legal matters – found in the case with Uber that the company set the fare, which meant that it dictated how much drivers could earn. It

“This could range from how viable a business model is if those in the gig economy need to be migrated over to employed status to the cost of employing people and whether these increased costs can be passed on to consumers.

“I’m guessing that, in the short term, the likes of Uber will be forced to reduce the amount of drivers – which will have a knock-on effect on the food delivery industry. This is because at times of peak demand, Uber drivers can switch to delivering food, but if there are fewer drivers, food delivery times could become longer.”

Whilst the UK delivery and taxi ecosystem waits to see how Uber and Uber Eats will respond to the ruling, the announcement by Just Eat that it plans to offer more than 1,000 UK workers employed status sounds like good news for the industry – but could it actually spell more trouble for restaurants?

“There’s a worry that if one player becomes too dominant, restaurants that are very dependent on that channel could see their ability to trade and make a profit reduced.”

A WATERSHED FOR FOOD DELIVERY Mr Hickey added: “This could be a blessing in disguise for many restaurants to take back control of the delivery element of their businesses.

“Yes, they will face the same issues that others face regarding putting workers on the payroll, instead of being reliant on the gig economy, but they have more control than they realise.

Mr Hickey believes that having a number of marketplace apps promotes healthy competition, but if one player becomes dominant in the market, then it spells trouble for restaurants.

“The real battleground for restaurants isn’t drivers – it’s customers.

The ability to retain customers directly – by being more visible and being ready to engage with them – is much more valuable. And they can do this by going online and promoting the fact that by ordering food from local restaurants or takeaways, customers are supporting their local economies.

“There’s no doubt that marketplace apps have transformed the food delivery industry. They have given consumers the convenience of ordering food to be delivered straight to their doors and have given restaurants a platform to promote their businesses and to gain an additional revenue stream.

“And our technology enables restaurants to take ownership of the delivery experience as part of a complete store-to-door brand experience. As well as managing payment and delivery, VROMO users can build their own customer loyalty through the messaging incentive functions, such as discounts, and branded order tracking for their customers.”

THE START OF A MONOPOLY?

Wine Drinkers Call For An End To Gender Bias On Alcohol Duty Television celebrity Kate Thornton has joined a call for the Chancellor Rishi Sunak to stop penalising women for preferring wine over beer. In the last ten years tax on wine, the most popular alcoholic drink among women in the UK, has risen more than twice as fast as tax on beer which is preferred by men. Since 2010, it is estimated wine drinkers paid £4.6 billion more in duty than beer drinkers.

Question Time podcast says: “Surely wine should be treated the same way as beer and spirits when it comes to tax? I’m baffled as to why it is singled out as an outlier that is open to higher taxes. And when you consider that women are more likely to drink wine than men and increase in duty will hit women the hardest.”

A YouGov survey for Wine Drinkers UK, a collection of leading wine lovers, makers and sellers found 43% of women drinkers listed wine as their favourite alcoholic drink with only 7% listing beer. For men the order is reversed with 44% of drinkers listed beer as their favourite drink compared to 21% who said wine.

Wine writer and broadcaster, Helena Nicklin says: “Politicians have repeatedly fallen into the trap of cutting beer duty to score points with the average ‘working man’, which is unfair. Wine duty has doubled since 2000 and there hasn’t been a cut since 1984. The unavoidable fact is that women are more likely to drink wine and if the Chancellor Rishi Sunak increases wine duty it will unfairly impact women more than men.”

Women are also more likely to order wine in a restaurant with 58% of women who drink alcohol saying they are most likely to order wine or sparkling wine. In comparison 47% of men who drink alcohol said they would order beer in a restaurant.

Duty on wine has increased by 39% since 2010 compared to a rise of just 16% for beer. Following these increases, more duty is paid on a typical serving of wine than any other alcoholic drink, with duty making up 52p of an average 175ml glass of wine, compared to 43p for a pint of beer. As well as duty, alcoholic drinks are also subject to standard VAT of an additional 20%.

Television presenter Kate Thornton, who also hosts the White Wine

The YouGov survey of more than 1,800 respondents across the UK found one in three (32%) of UK adults who drink alcohol say wine is their favourite alcoholic drink, beating beer (25%) and spirits (25%) into second and third place respectively. However, only 4% of people surveyed correctly guessed the level of tax on a £5 bottle of wine is 61% (83p on VAT and £2.23 on Duty).

Wine Drinkers UK is calling on the Chancellor to cut excise duty on wine and to extend the temporary hospitality VAT cut introduced last year to March 2022, and to broaden it to include sales of alcoholic drinks in next week’s March 2021 Budget.

Scotland’s Return To Tier System Is 'Closure In All But Name' Sector bosses have criticized the Scottish government for a “lack of clarity” over its reopening plans for hospitality. Pubs and restaurants are set to reopen in Scotland from the end of April alongside non-essential retail, gyms and hairdressers under the lockdown exit roadmap outlined by first minister Nicola Sturgeon.

Ms Sturgeon said a phased return for these sectors would start in the last week of April but did not provide more detail, saying it would be confirmed in mid-March.

Emma McClarkin, CEO of Scottish Beer & Pub Association said: “The announcement today that hospitality can re-open from 26th April under the tiered system raises more questions than it answers. Pub businesses across Scotland now have a lengthy and uncertain wait until mid March when details of the tier system will be announced. While we welcome the news that the government intends to provide additional support for business for four weeks after opening and a tapered support for busi-

nesses facing tiered restrictions, it is essential they strip out the complexity of the tiers introduced last year and make them easier to interpret and work with.”

“For much of 2020 pubs in Scotland had to contend with onerous and unjustified restrictions which made it unviable to trade, resulting in many closing their doors for good. We hope that in reviewing the tier system the First Minister and her government will learn the lessons of last year and remove the arbitrary, and frankly, bizarre restrictions previously imposed such as curfew, no music and banning of the sale of alcohol.

This is continued closure for pubs in all but name.”

Meanwhile the announcement comes on same day that Tied Pubs (Scotland) Bill, which would introduce a levy on some pubs and destroy investment in the sector, is being debated in Parliamentary committee.

This is despite concerns from over 150 pub tenants, representing 20% of affected pubs, who wrote jointly to the First Minister at the weekend to

reconsider the damaging bill.

UKHospitality Scotland executive director Willie Macleod said: “We need much more detail to really get to grips with the challenge of reopening. We will need details of the type of restrictions businesses will be under and the timeframe for easing them. It appears hospitality will be shunted back into unrealistic level three restrictions, which will be immensely damaging for the sector. It is crucial businesses remain supported in the run-up to reopening and beyond. The Scottish government has already extended the business rates holiday, and this is welcome; but we need much more than this and the grants available under the Temporary Closure and Business Restrictions schemes are, quite simply, inadequate for the job. The UK government must use next month’s Budget to extend the VAT cut, extend furlough and deliver a sector-specific package of support with consequential funding to the Scottish government to ensure businesses survive the coming months.”

Cleaning, Hygiene and Infection Control Issue 46

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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.

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Cleaning, Hygiene and Infection Control Issue 46

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

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Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel.

Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed.

SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout.

The SANOZONE range of

machines use Ozone (O3) technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely.

The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements.

The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved.

For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net

Are you ready to Open-UP?

The Genesis All-in-One Multi-Function Access Control Station Alerts and Protects!

THE SAFE WAY TO OPEN-UP AFTER LOCK-DOWN. The Genesis All-in-One

Prevention is far better than cure. Virtually all contagious diseases, bacterial or viral, result in a rise in body temperature during its life-cycle.

Monitoring temperatures enables you to detect whether an individual has an abnormal temperature and could infect staff/customers with an infectious illness e.g., common cold, seasonal flu

• • • • • • • •

Helps YOU control who enters YOUR premises.

Contactless Hand sanitisation Face mask detection Occupancy monitor – how many are in your Space Staff ID and visitor pre-registration optional Card reader facility – ID records 10,000+ Thermal temperature scanner - abnormal temperature warning Staff cost savings – no need to manually record temperature & numbers entering and leaving.

• Track & Trace capability • Audio, visual and email warnings - customisable • Contemporary records with photos and downloadable CSV files - due care & diligence

Viruses are not just spread via respiratory droplets; they are also spread by touch.

It is not surprising that whilst we have been wearing face masks and washing / sanitising our hands, seasonal flu is currently 90% below normal levels!

• • • •

Visitor data auto delete - default 21 days GDPR compliant Android technology - software integration (e.g. Attendance/time-keeping) Bespoke integration for your company.

Window / door sticker -Tell people YOUR premises are safe

When you open your doors Open-Up you want to show your visitors / staff / customers you DO care and want to provide a SAFE environment.

For more information: call 01234 240888 To order call 01234 240666 www.GenesisTrackandTrace.co.uk

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CLH Digital

Cleaning, Hygiene and Infection Control Issue 46

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

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

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

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

their specific business.

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

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

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

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

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

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

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

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

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

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

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

Visit www.thesafepad.co.uk for details.

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

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

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

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

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

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

Staff and Customers

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

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

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

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

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

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

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

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

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Cleaning, Hygiene and Infection Control Issue 46

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

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

customer service experience is strange, faceless and nothing like it normally is. Hospitality groups have recognised the importance of ‘service with a smile’ for decades, and it is a great loss in current times.

One solution for employers that may help to address this problem is to use clear plastic masks. You don’t se them around much, as they have only started to become available recently. Physicool supplies a comfortable lightweight clear plastic face mask (more practical than the full face clear visors) that rests gently on the wearer’s chin, allowing staff to engage with customers fully again.

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

CLH Digital

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

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

Catering packs are available now at www.physicool.co.uk, and selected stockists.

Or by calling 020 7101 1977 to speak to the sales team.

• Simple logistics through digital accessibility

Digital Contact Data Registration:

• Drastic reduction of the bureaucratic effort

German Company Launches App For Registering Visitor Data In Compliance With Data Protection Laws The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers.

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

retention period has expired, the data is automatically deleted.

The app offers the following advantages: -

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

Germgard from Fireco James Wheeler, Chief Commercial Officer at Fireco says, “Our customers require visual, physical products as evidence in promoting their return to work strategy to their workforce.

Germgard meets those requirements, ensuring best practice, encouraging occupants to self-police when moving around the building.”

Germgard helps businesses reopen safely As lockdown restrictions started lifting in July, businesses had to plan their back to work strategy in line with the Government’s Health & Safety Executive COVID-19 Risk Assessment guidelines.

With the outbreak of COVID-19, good hygiene practice has become more important than ever before.

Fireco has recently released its newest innovation, Germgard, a smart sanitiser combined with digital signage. Germgard has been designed to promote awareness of the importance of hand sanitisation to all building users. It can also be tailored to suit individual business needs, helping as a building management tool.

Some examples of potential messaging includes instructing users to follow your one-way system or putting on a mask before entering.

Germgard is a smart sanitising station which monitors people passing through your chosen doorways. A PIR sensor will detect someone approaching and a screen will show your personalised message.

Germgard can also be combined with a range of door systems so that the use of hand sanitiser is a requirement before gaining entry. Integration options include electronic door locks, automatic doors, and access control systems.

Staff and members are detected when entering the building, they are presented with a digital display asking them to sanitise their hands. Castle Snooker & Sports Bar chose to connect their Germgard system with their electronic door lock, meaning that the door will only unlock for people who have used the sanitiser unit. This reduces the possibility of human error when controlling the transfer of germs.

“Germgard has played a vital role in making our COVID Secure Strategy strikingly obvious to our customers. We wanted to ease anxiety and make sure our members feel safe when returning to the new normal.”

“I would recommend Fireco. They have helped us to reopen our business safely.”

Fireco manufactures wireless fire door closers and retainers, notification systems, disability aid products and hygiene equipment, all designed to provide simple solutions to a range of needs: fire safety, compliance, access, ventilation and hygiene.

For more information about Germgard or how Fireco solutions can assist with COVID-secure strategies, visit www.fireco.uk or call the Fireco team today 01273 320650.

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• Increase of customer satisfaction The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest.

Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted.

Heidler GmbH

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

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24

CLH Digital

Cleaning, Hygiene and Infection Control Issue 46

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 46

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.

KITCHEN KITCHEN AUT AUTOMATION OMATION GUEST M MANAGEMENT ANAGEMENT OFF-PREMISE TECHNOL TECHNOLOGY OGY PREDIC TIVE ANALYTICS ANAL LYTICS PREDICTIVE

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

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CLH Digital

Hospitality Technology and Software

Issue 46

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 46

CLH Digital

29

Technology is the Foundation of Hospitality’s Revival Over the last year, we have seen advances in technology that would normally have taken months, if not years, to develop, test, trial and implement. But the flexibility and dexterity that has helped hospitality operators to adjust their way of working to meet changing restrictions, often at short notice, highlights the importance of technology in a modern hospitality venue and why it is no longer an optional extra.

Henry Seddon, Managing Director of Access Hospitality, offers his thoughts on how technology can support hospitality businesses as they prepare to rebuild trade in 2021.

INTEGRATION, INTEGRATION, INTEGRATION The most important piece of advice I can give anyone who is reviewing how technology fits in their business is that the best solutions are those that integrate across many applications rather than being stand-alone. An EPoS system that integrates with order ahead, delivery, table reservation, payment, marketing, loyalty and engagement apps, for example, will simplify all stages of the operations process and provide a seamless customer journey. When trading guidelines have changed at short notice – reducing capacity, advance booking, table service only, contactless payments – integrated technology has enabled operators to adapt quickly and effectively.

Access EPoS has at least 64 integrations available, enabling frictionless interaction and greatly enhancing the scope and power of the overall system, and this has provided access to implement reactive solutions, such as the addition of test and trace data to existing reservation technology.

Integration delivers streamlined interaction that increases efficiency across the business operation, reducing admin time so that staff can reassign their time and skills more productively elsewhere. The resulting com-

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

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

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

ACCELERATION OF CONTACTLESS OPTIONS Having seen steady growth over the last couple of years, the move to contactless payments has been accelerated significantly in the last nine months, as everyone recognised the threat of infection from handling cash.

The use of payment apps will continue as customers look for a convenient and secure way of managing their finances, particularly if their disposable income has been impacted during the pandemic, and they are now recognising that one solution for order and pay at table is more convenient than downloading a series of apps for different operators. Once again, integration becomes a key factor for operators, with Access EPOS integrating with

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

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

FUTURE TECHNOLOGY Technology will continue to evolve quickly but two areas are likely to drive the next round of development and impact. ‘Big data’ describes extremely large sets of data coming into a business daily and includes venue performance, spend per head and customer satisfaction.

Consolidation and analysis to drive decision making can be time consuming and confusing but the introduction of a single platform to serve data from all hospitality technology will deliver significant benefits in accuracy, efficiency and cost savings.

Another area will see technology help in the challenge of reducing waste which is a focus from a cost and sustainability perspective. Tracking food returned or thrown away will contribute to regulating portion control and minimising waste, taking business into 2021 with cost control and environmental at front of mind.

See the advert below to find out more about how Access Hospitality can help your business.

COMPACK - THE STANDARD THAT MAKES THE DIFFERENCE

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

The Compack glasswashers have simplicity and robust performance in mind.

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

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

(subject to status)

COMPACK FRONT LOADING DISHWASHERS

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

COMPACK PASS THROUGH DISHWASHERS

D100

FOR ALL MODELS

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

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

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

BT100/BT100S

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

BT100TC/BT100TCS

Design and Refit

Issue 46

CLH Digital

Perfect Refrigeration Performance, Outstanding Energy Efficiency German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business.

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

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

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

Liebherr's under-worktop

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

The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period.

The combination of modern refrigeration components, powerful and climate-friendly coolants, and precise control systems ensure low-cost energy efficiency.

To find out more information please see that advert on this page.

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

To increase covers and offer social distancing during the current climate, Whittles Restaurant & Bar

approached Broadview to advise them on the best way to create a sheltered outside dining space that could be used in all weathers.

Broadview advised on three new awnings, manufactured by Brustor, and a branded Uhlmann umbrella with its very own lighting system. Remote control operation means the awnings can be quickly and easily extended or tucked neatly away depending on the weather.

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

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

Broadview Help Dorset Restaurant Create Al-fresco Dining Area

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

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CLH Digital

Issue 46

Design and Refit

Wine Storage Solutions

TEMPERATURE CONTROLLED WINE STORAGE & DISPLAY WITH LED LIGHTING

We always had reliability in mind as we had all replaced our own coolers in the past, often much earlier than we would have liked or hoped.

excellent longevity.

We are proud of our product ranges and passionate about wine storage at home and in the restaurant. We would encourage you to pay us a visit to see all these models in our showroom in Chipping Norton. Our customers are always saying they look so much better ‘in the flesh’.

If you cannot visit, we are always happy to answer any questions you may have regarding your wine storage requirements and we look forward to hearing from you.

Visit www.winess.co.uk or see the advert on this page.

Ambimedia Audiovisual Solutions

We are specialists in the supply and installation of temperature-controlled wine display cabinets which can be placed in any part of a building and require no plumbing or drainage. Our stunning and unique range includes contemporary & traditional styles with beautiful LED lighting, self-contained, temperaturecontrolled walk-in wine rooms for 990-4000+ bottles and wine display cabinets with 4 glass walls and LED lighting in all four Visit our corners to create a stunning visual effect which you showroom, can walk around 360 degrees. call us or view online.

Wine Storage Solutions Ltd

Essex House, Cromwell Business Park, Banbury Road, Chipping Norton OX7 SSR

www.winess.co.uk

The brief was simple – quality, reliability and style.

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

NO PLUMBING OR DRAINAGE REQUIRED, COMPLETELY SELF-CONTAINED

Tel: 01608 645083

Wine Storage Solutions Ltd was established in March 2005, to find and develop the perfect temperature and humidity-controlled wine coolers and fridges for my friends’ and my own wine collections.

Email: info@winess.co.uk

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

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

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

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

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

DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information.

T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org

Design and Refit

Issue 46

CLH Digital

33

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

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

From boutique to national chains,

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

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

Mayfair Contract Furniture

can also competitively fulfil a wide range of bespoke orders to suit your personal requirements.

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

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

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since.

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

We can offer you a no obligation quote now, so contact us for more information.

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We

undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment.

A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires…

We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.

Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

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Issue 46

GLOBAL ART For Your Refurbishment

With over 35 years of experience, Global Art Gallery offers artworks by a number of diverse artists and pieces from selected private collections from around the world.

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Add High Quality Art to Your Business with Global

When considering the refurbishment or presentation of your venue it may be a wise move to look at some pieces of quality art to give a feeling of class and prestige to your business image.

Hotels, offices, restaurants and pubs can benefit aesthetically and financially from investing in quality original art which is both unique and profitable.

GLOBAL ART Acquisitions and Investments Ltd are based above the Antiques centre at the Bridge House Longham BH22 9AN. We have an extensive selection of unique art available for the discerning client with prestigious premises and customers.

GLOBAL ART is also the home of

the world’s number 1 reformed art forger BILLY MUMFORD’S collection. Billy put £6 Million pounds worth of forgeries through the major auction houses of the world before spending 2 years at her Majesty’s pleasure in Brixton and Ford prisons.

Art is now the number 1 financial asset and retains it’s value better than other asset classes so that you can appreciate your art as your art appreciates.

Take time to come over and visit us Thursday to Sunday 10 till 4 and see what a fantastic selection of works we can offer, you won’t be disappointed or Telephone James Hartey on 07894555107 or visit www.globalartinternational.co.uk

Compact Comfort with Tub Chairs and Small Sofas

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You won't find lots of prints in expensive frames at Global just lots of original art at realistic prices.

Further information is available from James Hartey on 07894 555107 or www.globalartinternational.co.uk

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

When creating a convivial space for people to eat, drink and be merry in your bar or café, comfort is key.

However, making the most of the floorspace available is also an important consideration, particularly when social distancing rules still need to be adhered to. Tub chairs and small sofas are the perfect solution as they are stylish and comfortable but won’t overwhelm your space.

Trent Furniture supply a wide variety of tub chairs cleverly designed to provide the comfort of a traditional armchair, whilst taking up significantly less room. The Portobello Tub Chair in

brown faux leather or chic Autumn or Cappuccino upholstery is a perennially popular choice.

Alternatively, the Geneva Tub Chair and Kansas Tub Chair draw on vintage design for a cool and contemporary look.

Trent’s durable and versatile small sofas pair beautifully with our great range of tub chairs. The Cuban Brown Faux Leather Two Seater Sofa delivers in the style stakes and is perfectly in proportion with our chic tub chairs.

To find out more about Trent Furniture’s great-value range of compact furniture including tub chairs starting at just £64.90, please visit www.trentfurniture.co.uk or call 0116 2864 911.

Mysons ltd successfully tendered for the refurbishment of the conferencing and banqueting at the Four Seasons Hampshire with a very tight programme of 7 weeks with no overrun as there were conferences booked for the day after handover.

The work itself was a challenge using some new techniques with specialist paint and lighting and with the coordination of the FF&E to ensure a smooth handover Mysons Ltd prides itself in the ability to react to the clients demands being as flexible as possible to meet them we are a national company working from inverness in the north to Hale in the south using where possible our own labour and closely with our partnered sub contractors from a C&B refurb to reactive and planed work for local authorities, windows and doors to groundworks and building works, soft strip small demo to general maintenance.

Jeff Satwick

Derek aDby

Managing Director

business Development Manager

Jeff@mysonsltd.co.uk

derek@mysonsltd.co.uk

07873 111578

07948 438848

Design and Refit

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

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

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

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

OPERATION

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

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

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

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

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

FABRICS

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

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

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

Your chosen specialist should boast a wealth of experience within their field, provide a range of solutions for your application and finally be open to your specific

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

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

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

requirements and budget.

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

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

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Café Culture - Pavement Profit

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

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

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom

Square One Interiors

Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years.

Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was

also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design.

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice.

Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space!

For more information visit www.squareoneinteriors.co.uk

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

Design and Refit AMEREX Kitchen Protection

Issue 46

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:

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Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items.

Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past.

With clever planning, seating generates a great flow for customers and

staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up.

The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles.

We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture.

If you require a bespoke quote either call us on 01422 839 690 or you can send us an email.

See the advert below for details.

Sims - The First Port Of Call For Banquette Seating

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

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

Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting.

Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating.

Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

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Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment.

Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them.

Despite the frustration our whole industry is feeling

If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call.

Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times.

For further information visit www.contractfurniture.co.uk

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

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

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

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

sales@euroservice-uk.com

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

Manufactured in the UK

B351N

CHC01

CHC01CD

CHC08PC

CHM01L

CHM06

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

CHM06L

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www.euroservice-uk.com

W2PAT

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Products and Services Hoshizaki Launches Mobile, Herald Adds More To The Mix 40

CLH Digital

Issue 46

Self-Serve ‘Beer Station’

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

to connect directly to a standard keg kept at room temperature, so even businesses with limited facilities are able to add freshly poured, chilled pints to their menus. Lockable casters make the Beer Station easy to move and secure once it is in position.

Hoshizaki, the world’s leading refrigeration and ice machine manufacturer, is delighted to announce the launch of a mobile, self-serve ‘Beer Station’ which has been developed in conjunction with Victor Manufacturing. The innovative ‘Beer Station’ incorporates Hoshizaki’s new automatic beer dispenser - the BeerMatic Dual Tap DBF-AS65WE – which automatically pours the perfect pint at the push of a button, after payment has been made through an inbuilt system. The unit also includes storage space for a beer keg, CO cylinder and glasses, all in one secure, self-contained mobile unit.

Constructed from durable 430 grade stainless steel, the powder coated Beer Station is clad with inset stainless steel panels which can have either a vinyl wrap on the outer face or a magnetic wrap which will allow for the branding or theme to be changed periodically.

Lockable hinged doors allow access for servicing of the BeerMatic Dual Tap at the rear of the unit, and for changing empty beer kegs at the lower front of the ‘Beer Station’. As the BeerMatic Dual Tap beer dispenser has an internal chilling system you simply have

As Simon Frost, Director UK & Ireland, Hoshizaki UK explains: “We have already received significant interest in the mobile, self-serve ‘Beer Station’ from a wide variety of operators including professional sports clubs and leisure venues who recognise the convenience and staff cost savings this innovative solution offers.

“The ‘Beer Station’ can incorporate a variety of payment systems including Contactless, ApplePay or Credit Cards and couldn’t be easier for customers to use – they simply pay for their drink, place their glass in the holder and press a button. Then a perfectly poured pint or half pint is ready in just 15 seconds.”

Reflecting on the project to develop the Beer Station with Hoshizaki, Steven McGarvie, UK Sales & Marketing Director, Victor Manufacturing said: “Our industry has had to adapt to changes over the past year. One of the positive things I have seen develop is the unity and willingness of likeminded manufactures to work together on projects where both companies strengths can be fully utilised. With a little team work, we quickly realised that wonderful things can be achieved through collaboration, as is the case with our partnership with Hoshizaki on the Beer Station concept.”

For more information on the Beer Station or the BeerMatic Dual Tap, please see www.hoshizaki-europe.com or call 01322 616 900.

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 nonsoya, 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, glutenfree, 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

Jestic Launches New High Output 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

is expecting sales to increase going into 2021.

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

JURA - Speciality Coffee

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

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Seek Professional Guidance When Drafting Heads of Terms

By Karen Mason, a highly experienced commercial property lawyer and co-founder of Newmanor Law (www.newmanor.com) a specialist real estate law firm.

With businesses set to return to workplaces in the coming months, many occupiers will be looking to renegotiate lease terms or agree new leases to redefine their situation, with remote working forming part of the working week.

Whilst space utilisation may lead some to downsize, others may be looking to acquire bigger offices to space their people apart or split the workforce across different locations.

Ultimately, this will mean new arrangements, requiring Heads of Terms to tie down what is being agreed, with the need to secure a good longterm deal critical for businesses in the post-pandemic era.

Providing a written record of the main terms of a deal, Heads of Terms have traditionally been resolved before involving solicitors, which can cause delays later on. Heads of Terms should provide the framework for the deal and determine how it should be executed.

EARLY ADVICE WILL SAVE PROBLEMS LATER When Heads of Terms are drafted without advice from an experienced real estate lawyer, lack of detail may result in a long list of questions to answer before a deal is agreed. This, unfortunately, can lead to significant time wasted during negotiations.

Heads of Terms usually include points such as the price of the deal, identities of the parties involved, purpose of the contract, terms of the contract/transition, confidentiality agreements and any protection for the

parties should the transaction be cancelled.

Vitally, these Heads of Terms must be drafted in a way that is not legally binding, as the detailed provisions will be included in the contract documentation.

The phrase ‘subject to contract’ will help ensure this is the case, but usually, the actions of the parties after the Heads of Terms are drawn up, will have as much impact on whether they are legally binding than the words themselves.

If, for example, the parties start to deliver the obligations set out in the Heads of Terms before a legally binding contract has been finalised, then the very act of doing so may be taken as an indication that these obligations are accepted as being legally binding.

For a lease agreement, these provisions might include: • Details of the property itself, the address, whether it’s freehold or leasehold and whether the transaction deals with lease of the whole or part of the property.

• The details of any professional advisers working for the parties, such as solicitors, accountants, agents etc.

• The parties involved in the transaction, including any guarantor required, with names, contact details and whether the property is being let to a limited company or an individual.

• The length of any proposed lease term.

• The level of any security of tenure being proposed, particularly whether any lease will be covered by the Landlord and Tenant Act 1954.

• Whether any lease will include a Break Clause and, if so, whether there will be conditions to trigger it.

• If rent is being paid, the Heads of Terms will itemise the amount, the frequency and method of payment.

• The frequency of any rent reviews, and the method of review.

• The length of any rent- free period while the tenant is fitting out the property prior to formal occupation, • The amount (if any) of any other incentives to take the lease • Whether a rent deposit is payable and if so, how much and when it will be reimbursed.

• Who is responsible for paying building insurance and if it is included as part of the rent.

• What purpose the property can be used for and whether the tenant can change that use in future.

• Whether the tenant is allowed to sublet the property or assign the lease to a third-party.

• Whether each party is responsible for their own costs, or if one has agreed to meet the costs of all parties.

• Whether the tenant is permitted to carry out alterations.

• A timescale detailing how long the transaction is expected to take.

• Adding a target completion date may also help to stop further negotiations becoming protracted.

NOT BINDING BUT AN INVALUABLE GUIDE Once agreed, the Heads of Terms will act as a guide and benchmark for progress measurement. As details of the negotiation emerge, they can be changed accordingly, but these should be reflected in the documentation itself.

Heads of Terms will become increasingly important in commercial property deals, as they provide the framework for efficient and successful deal execution.

It is important to understand the benefits of engaging specialist legal advisers at the outset, who recognise Heads of Terms should be all about preparing for efficient deal execution and success.

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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.

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