CLH Digital - Issue #50

Issue 50

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Pubs Could Ask For “Covid Vaccine Passports” Before Serving Public

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Pub landlords could ask customers to provide a negative Covid-19 test result or show their “vaccine passport” before they let them inside, the Prime Minister has said.

However, it may only be possible to introduce a vaccine passports scheme once all adults have been offered a jab the Prime minister said, adding that no decisions had been made but there would be an update on the idea in April. A review will report in June.

Earlier in the week (March 24) discussions about the ‘roadmap’ out of lockdown Conservative MP William Wragg asked the Prime Minister if “Covid vaccine certification for domestic use” could be required for pub-goers. The Prime Minister responded, telling the Liaison Committee that individual pub landlords should decide whether they will ask for a certificate of vaccination before they allow a customer to enter their pub.

There were "difficult issues... moral complexities, ethical problems that need to be addressed", the PM added.

“I think that that’s the kind of thing – it may be up to individual publicans, it may be up to the landlord,” he said.

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

Any passport could also reflect a negative test result as well as whether some-

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CLH Digital

Issue 50

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL A report today reveals that pubs and restaurants are seeing a huge surge in outdoor table bookings as we lead up to the April 12 partial reopening of the sector.

PUBLISHED BY

Almost 5 million people are making reservations for the first 2 weeks from April 12.

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

I suspect over the next 2 weeks that will increase considerably maybe even double!

EDITOR

Peter Adams

Even better news for the sector and the Treasury is that £2.4 billion could be injected into the economy for the first month from April 12 with the average hospitality spend being £167 per person. Bear in mind that is just for outdoor dining. The sector still will be under restrictions until June 21 when we hope all restrictions will be lifted.

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

Fantastic cause for celebration, however tempered the ludicrous suggestions/rumours and comments that we may need vaccine passports before we can enter a pub or restaurant.

www.CLHNews.co.uk @CLHNews

How did it come to this? And note the timing - just over 2 weeks before the sector was due to open, this nonsense surfaces.

Some things are too ridiculous for words, but this, if in any way implemented, is a serious blow to the sector – and, I speak as a libertarian, also to our civil liberties.

CLHNews

Nonsense like this pales the recent controversy over “substantial meals” (Scotch egg argument) and George Osborne’s catastrophic Pasty Tax Into insignificance.

secretary Robert Jenrick’s decision to permit pubs, bars restaurants and other hospitality venues to put up gazebos and marquees without planning permission from April 12, as part of a new £56 million “Welcome Back” fund is most welcome. But really in the grander scheme of things I agree with Tim Martin when he said: “The pub trade and the country need less weekly, barmy ideas from Boris in the future- and more review by parliament , consultation with industry and common sense.”

I have long argued sector should never have enclosed to begin with, and when it has been allowed to open should able to operate without any restrictions whatsoever.

Which once again begs the question why give the sector so much support and then hamper it days later with a clearly unworkable proposal?

To quote Katie Nicholls CEO of UKHospitality “it is simply unworkable”. That is it in a nutshell!

There are naysayers out there who would keep us in lockdown forever!

Am I the only one asking the question - why pubs? Or have I missed the Prime Minister’s comments when he said we will need vaccine passports visit supermarkets, cinemas, garden centres, art galleries or taking the dog to the vet?

Why pubs? Why make the comments now as the sector prepares for its long-awaited opening?

The Prime Minister is, from what I can perceive, beginning to “rowback” in the comments, that should have been refuted from the outset.

Prior to this “bonkers” suggestion to Wetherspoon’s Tim Martin was forthright when he said “the idiocy of outdoor drinking indoors”, which, in effect, is what will happen with some of the larger marquees.

Don’t get me wrong. If we have to endure partial opening, then housing and community

With bookings rolling in, and as the public “Chomps at the bit” to get back to normality, with the added bonus of staycation this year, July or August would be great months for Chancellor Rishi Sundak to reintroduce what was the best government initiative in years “Eat Out To Help Out”.

It does not necessarily have to be at the same level as before, but given how the public have complied and sacrificed this past year, a little bit of goodwill the government’s behalf would go a very long way!

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

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Issue 50

CLH Digital

3

Pubs Could Ask For “Covid Vaccine Passports” Before Serving Public (...CONTINUED FROM FRONT COVER) The Prime Minister added, “You will appreciate that there are other members of your committee, who take a passionately opposing view for the need for tougher measures and I’ve found myself in this long national conversation thinking very deeply about it.

“I think the public have been thinking deeply about it and I have the impression that there is a huge wisdom in the public’s feeling about this.

“Human beings instinctively recognise when something is dangerous and nasty to them, they can see that Covid is collectively a threat, and they want us as their government and me as the Prime Minister to take all the actions I can to protect them and that’s what Under the current roadmap, pubs will be able to serve food and drink to customers outdoors from 12 April, before being allowed to resume indoor service from 17 May. British Pub Confederation chair Greg Mulholland told The Sun that the decision to implement vaccine passports should not be up to venues, he said: “For the government to abdicate responsibility and ask pubs to make a moral judgement it’s just not acceptable.

Kate Nicholls, chief executive of UK Hospitality, saying it would be “unworkable”.

“It’s crucial that visiting the pub and other parts of hospitality should not be subject to mandatory vaccination certification,” she said.

“It is simply unworkable, would cause conflict between staff and customers and almost certainty result in breaches of equality rules.

Jonathan Neame, chief executive of Shepherd Neame, said on the BBC’s Today programme, that he would not make it a mandatory condition for people to visit his pubs, warning it could lead to issues around “discrimination” and “data protection”.

“The whole essence of a pub is that they are diverse and inclusive environments, where everybody, and families in particular, are extremely welcome,” he said.

“It’s absolutely fine to exclude people where there is a situation of bad behaviour or drunkenness, and that’s already enshrined in law, but if you’re going to exclude people for what they are, or what they have not done, that’s a wholly different issue which does touch on discrimination, civil liberties, and in this case data protection issues.”

Steven Alton, BII CEO commented: “Public Health England proved last year that despite over 60 million visits a week in the summer of 2020 to hospitality venues, there was no discernible rise in Covid rates caused by people safely socialising in our pubs. To demand even more of them at a time when their businesses are teetering on the edge, and at the same time excluding members of their communities who may not have the option of vaccination, would be devastating for our sector.

“The recovery of our nation’s economy will rely heavily on our vibrant and vital sector, which contributes almost £60 billion to the treasury each year. To introduce this unworkable solution at a point where our pubs need to be open and trading freely and fully, will seriously endanger the survival of our pubs and materially damage the communities, high streets, livelihoods, suppliers & brewers and local employment that rely so heavily upon them.

“The Prime Minister must deliver his roadmap commitment with pubs to be free of restrictions on June 21st. This roadmap was clearly based on the fantastic progress of the national vaccine roll out that fundamentally changes the risks that we are exposed to and allowing us to unlock our lives once more. Our pubs, small businesses led by entrepreneurs, are facing a long road to recovery, more unworkable & baseless ideas will result in business failure & lost jobs.”

Vaccine passports have been described as reckless, with certificates leading to pressure on GP's, false certificates, potential violence for pub workers and even black market for vaccine doses, says GMB Union and would undo the gains of the present lockdown.

Dan Shears, GMB National Health and Safety Director, said: "If these reports are true, this will drive demand for vaccination in absolutely the worst way.

"If a vaccine certificate is the only way to access a pub, then most under 50s are essentially barred until they get their jab.

"This will lead to pressure on GP's to fast-track younger patients, false certificates, potential violence for pub workers and even a black market for vaccine doses.

"If the Government wants a fast track to undo all of the gains of the present lockdown, this is it.

"Any decision on this approach needs full consultation with both employers and workers and is a finely balanced judgement.

"This announcement from the PM is reckless, and effectively presents the current consultation on the introduction of certificates as a sham."

Over 100 Business Leaders Discuss Survival and Recovery of Inbound Tourism at UKInbound CEO Roundtable

On the anniversary of the UK’s first lockdown, UKinbound hosted a virtual CEO Roundtable for business leaders from across the UK’s tourism industry, to discuss the challenges facing inbound tourism businesses in 2021/2022 and share best practise and collaborative ideas.

Attended by over 100 CEOs, managing directors and business owners, the 90-minute event included a State of the Nation presentation from David Edwards, founder of Scattered Cloud and previously head of research at VisitBritain, and an update from Duncan Parish, deputy director of tourism, international culture & diplomacy at the Department for Digital, Culture, Media and Sport.

The open discussion forum focused on key issues affecting both the

survival and recovery of inbound tourism businesses, such as concerns of a stop-start restart, the implications of vaccine certificates, pent-up US demand, the return of EU visitors, extension of 2020 visitor visas, access to Government support and how to successfully attract tourists back to the UK.

Joss Croft, CEO, UKinbound commented “The UK’s inbound tourism industry has a long road to recovery but as we’ve discovered throughout the pandemic, we are stronger if we work together, which is why we held this event. Generating business, a stop-start restart and cashflow are all key concerns of inbound tourism businesses across the UK and many of the issues, examples and suggestions discussed today will directly feed into our response to the Government’s Global Travel

Taskforce.

“As we look to the Summer season, we need Government to move quickly and implement a comprehensive reopening plan for inbound tourism, as it will take time for consumers to regain confidence to book a holiday to the UK and for the industry to prepare to reopen.

“However, we are still many months away from restarting international travel, and it will be many more before we see a significant recovery, which is why it is absolutely critical that the Government gets the restart right. Businesses and people’s livelihoods continue to be at risk.

Only when all barriers at our borders are removed will our industry be able to begin its full recovery.”

“No Jab, No Job” - The Latest Advice 4

CLH Digital

Issue 50

By Daniel Stander, employment lawyer in the London office of international law firm, Vedder Price (www.vedderprice.com)

With the outdoor hospitality sector set to reopen from 12 April, Daniel Stander, employment lawyer at Vedder Price LLP, breaks down the issue of mandatory employee vaccination.

1) “JAB / JOB” As over 50% of all UK adults have now received their first dose of the vaccine, the simplest scenario an employer might face is reopening with a workforce that is already fully vaccinated.

In these cases employers will not need to engage with the question of mandatory vaccination.

However, employers who wish to confirm and record the vaccination status of their employees should be mindful of the special category data protections that are applicable to health data. A data privacy impact assessment looking at how the business holds and processes such data should be conducted.

2) “NO JAB / NO JOB” Despite the above statistic, recent YouGov data suggests that up to 21% of people still do not intend on being vaccinated. Concerns around the level of vaccine take-up have led to the Government announcing a policy of mandatory vaccination for workers within the care sector, a move without modern precedent, and only time will tell whether this is the beginnings of a sea change in vaccination law, or whether the peculiarities of the care sector make it a unique case for government intervention.

It is important to remember that this notion of reasonableness is fact-specific. When considering close contact or public-facing roles, such as those in the hospitality sector, there may be a stronger argument in favour of requiring vaccination to enable employers to comply with their health and safety obligations and maintain relationships with their customers. That being said, the issue of mandatory vaccination remains untested at Employment Tribunal level and an untempered reliance on vaccination status when hiring, disciplining, or dismissing employees may well leave employers open to legal action.

3) BEWARE OF DISCRIMINATORY PRACTICES Blanket policies of compulsory vaccination overlook the reality that employees may have a legitimate reason for not being vaccinated. This can be the case where the employee is pregnant, has a disability, or is simply not yet in the relevant age bracket to receive the vaccine. An inflexible approach that fails to engage with these realities is likely to invite discrimination claims under the Equality Act. There has been discussion around whether such policies risk discriminating against certain religious groups.

However, the availability of vaccines free from animal products fetters the likelihood of such claims. That said, it remains to be seen whether Equality Act protections should be afforded to those who argue being anti-vax is a philosophical belief.

Employers faced with a discrimination complaint would need to be able to justify their vaccination policy as an objective means of achieving a legitimate aim. Hospitality businesses are rightly concerned about protecting the health of their workers and their customers – but consideration must also be given to what the measure would achieve in reality and whether the aim could be achieved through less intrusive means. Given that no vaccine is known to be 100% effective, and that social distancing is likely to remain part of our lives for some time to come, it may not be justified to discriminate where an employee could be re-deployed or otherwise abide by social distancing guidelines. In these difficult cases, it is important that employers’ actions are considered, proportionate and take full account of the facts at hand.

Given this uncertainty, employers should keep in mind that having a policy requiring vaccination is one thing, but being able to enforce that policy is another entirely.

CONCLUSIONS

The relevant question is whether the requirement to be vaccinated amounts to a “reasonable request” that the employer can make of the employee. Employers will need to justify why vaccination is necessary, considering the balance between the employee’s individual liberties and the benefit to colleagues and customers in reducing risk of transmission and infection in the workplace.

Ultimately, employers are recommended to avoid heavy-handed practices and instead approach vaccination in a cautious and considered way, leading with empathy, encouraging their workforces to be vaccinated, and, in so doing educating them of the benefits that vaccination would mean for the individual, the business and public at large.

Barons Eden Completes £14 Million Investment In Hoar Cross Hall Refurbishment

Barons Eden, the luxury hotel and spa group, is set to begin reopening its Staffordshire property, Hoar Cross Hall, from 12th April following the group’s largest investment ever, in excess of £14 million.

tures free standing baths in a selection of bedrooms, with some featuring hot tubs located on the private exterior terraces and even the brand-new for 2021, Royal Suite Experience.

The 150 year old property has seen the retreat’s 97 bedrooms, each with its own classic aesthetic with modern detail, full-service spa and communal areas, all receive significant upgrades - the most extensive refurbishment in the history of Barons Eden.

For guests that opt for the Royal Suite Experience, they will receive a private butler, cocktails served by the Suite’s personal barman, as well as an overnight stay for between one and eight guests in Hoar Cross Hall’s most opulent suite. Guests will also experience fine dining in the hotel’s Grand Ballroom and full use of the extensive spa facilities including the saltwater vitality pool, hydrotherapy pool, aqua detox, aqua massage, sensory showers, cold plunge pool, Nordic Heat & Ice Suite, snooze room and sanctum.

The objective behind the multi-million overhaul, that spanned over two years, was to update the property in line with its luxury offering, whilst maintaining the property’s rich history and heritage.

With the refurbishment now complete, Barons Eden Director, Edward Law, said, “This is a significant investment for the Barons Eden group, as we wanted to ensure Hoar Cross Hall, as one of the biggest spa resorts in Europe, both met and exceeded expectations.

“We are expecting a huge surge in demand following a period of such uncertainty, and are already seeing an increase in bookings for the sum-

mer months and beyond. We know our guests are looking to treat themselves to an indulgent experience closer to home, as well as continue to focus on their health and wellbeing.”

In addition to the updated décor, the expansive hotel and spa fea-

Pubs And Restaurants Will Be Allowed To Erect A Marquee WITHOUT Planning Permission Pubs, bars restaurants and other hospitality venues will be allowed to put up gazebos and marquees without planning permission from April 12, as the sector begins its move out of lockdown, as part of a new £56 million “Welcome Back” fund which aims to help England’s high streets and coastal towns safely reopen as coronavirus restrictions are eased toward June 21 when it is anticipated that all restrictions will be removed.

Hoar Cross Hall is surrounded by 43 acres of manicured grounds, woodland and kitchen gardens which updated as part of the refurbishment.

The spa offering has also been completely overhauled, with a brandnew treatment list across its forty one treatment rooms. ahead”.

There are also to be restrictions on private parking fines in a bid to attract and give drivers confidence when visiting towns.

Part of the funding pot will be exclusively allocated for coastal areas, with all English seaside resorts to receive support, under the Government’s plans to help holidaymakers this year, as the country embraces “staycations”, with much of Europe now entering a third lockdown and travel restrictions still in place.

Under its road map out of England’s coronavirus restrictions, and subject to the ongoing assessment of coronavirus data, the Government aims to lift its “stay at home” order from March 29, with further gradual easing to follow.

Outdoor attractions, non-essential retail and some holiday lets could re-open after April 12 and most social contact restrictions could be lifted from June 21.

The funding will allow councils to improve the “look and feel” of local areas, creating more outdoor seating areas as well as markets and popup food stalls.

Pubs and restaurants, including premises in listed buildings, will be given the flexibility to provide more outdoor space for customers for the whole summer rather than the current 28 days permitted, with figures suggesting that the move will allow 9,000 additional venues to open next month rather than having to wait for indoor serving in May.

Side panels will need to be open for ventilation, but paperwork is not an issue after ministers ordered councils to back down on threats to cripple the reopening with red tape.

Any venue, even if it is listed, can put up a marquee or structure of any size on their land without planning permission, and keep it up till September, as the government looks to get the industry up and running as quickly as possible.

An estimated 70 councils will also receive “targeted, hands-on support” from the Government’s High Streets Task Force, described as “an elite team of high street experts who will advise them on how to adapt to meet changing consumer demands so they can thrive in the years

Mr Jenrick said: “As we move to the next stage on the roadmap out of lockdown we are all looking forward to being reunited with friends and family outdoors and making a safe and happy return to our favourite shops, cafes, pubs and restaurants.

“Our Welcome Back Fund gives every city, town and high street support to prepare for a great summer. This funding will help councils and businesses to welcome shoppers, diners and tourists back safely.

“As soon as the roadmap allows, we need to get behind our local businesses and enjoy all that this country has to offer and that we’ve been missing so much.”

New Guidance Urges Local Authorities To Deliver Financial Support To Forgotten Businesses Issue 50

New guidance aims to ensure previously ineligible businesses are supported with targeted grant support UKHospitality has welcomed updated guidance on the Additional Restrictions Grant aimed at supporting businesses.

The new instructions for local authorities published today encourages them to ensure businesses impacted by the pandemic but not eligible for the Restart Grant Scheme are supported. This includes contract caterers, that tend to operate out of the properties of others, events businesses and the thousands of suppliers to the sector.

The trade body has also urged local authorities to ensure that grant support finds its way to hard-hit businesses to ensure the whole of the hospitality sector is properly supported.

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UKHospitality Chief Executive Kate Nicholls said: “This is another pragmatic move by the Government. It is reassuring to see that Westminster understands that the impact of the COVID crisis on hospitality goes deeper than closed venues on high streets. The pain is being felt throughout the totality of the sector.

“Less visually prominent businesses like suppliers, catering businesses and event spaces have been hit just as hard. The support has to make its way through to these businesses as well. Too many of our members have reported that they have struggled to access grant support and are at risk of being left behind. This must end.

“UKHospitality has been urging the Government to acknowledge this and highlight this point to local authorities. It is good to see our voices being heard. Local authorities must now take this guidance to heart. They must act to ensure valuable businesses in their areas receive the support they desperately need.”

Weymouth Pubs Donate All Surplus Stock To Local Charities Keith Treggiden, General Manager of Rendezvous & Royal Oak and Slug and Lettuce on St Thomas Street in Weymouth has donated all his venues’ surplus stock to the local Weymouth Community Fire Station, Weymouth Community Hospital and the local paramedics.

All three bars’ surplus crisps, snacks, nuts, juices and soft drinks, were all donated to the invaluable community services to show their appreciation and ensure the people who keep them running could enjoy a break with a snack whenever they needed one.

Many of Stonegate’s furloughed teams have stepped up during each lockdown to support their local communities in a variety of ways, from mass 3D printing PPE for NHS staff during the first lockdown, to free school meals in the second, to crocheting ‘fiddle blankets’ for dementia patients this time around. This new initiative allows the pubs to continue their central roles in their communities, despite doors being closed.

Keith has been active throughout all three lockdowns, from helping to organise the Virtual Quayfest online festival that raised over £13,000 for the NHS, to ensure the well-being of his three teams by checking in and delivering small gifts to them on his bicycle.

Keith said: “I was absolutely delighted to be able to give something back to the people who have kept Weymouth safe over the last year. It’s not much

but if we can show or appreciation by the small token of ensuring that each of these services has a free drink and a snack when they need one, then I am a happy man.

“We can’t wait to begin to reopen next month. It’s been a hard year, but as with everyone across the nation, we hope that this will be the last lockdown and we can start moving towards a new normal where we can see our family and friends and enjoy a great British Summer.”

Rendezvous & Royal are sent to reopen on Monday 12 April, with Slug and Lettuce following suit on Monday 17 May. Colin Hawkins, Operations Director for Stonegate Pub Company, said: “We’re delighted to be able to give away our short-dated products to a range of worthwhile causes. We wanted to give each GM the autonomy to choose where it goes, as they all have relationships with their local charities and their fingers on the pulse of their local communities, to know exactly to who and where the food and drink would make the most difference.

“We’ve seen the most difficult year in most of our living memory over the last 12 months, but I’m delighted to say, against adversity, our teams continue to surprise us with their creativity, drive and ingenuity when it comes to making a difference to their local communities.”

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A Year On, How the Hospitality Sector Is Fighting the Odds 6

CLH Digital

Issue 50

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

(US$84bn) in 2020. The first lockdown itself cost the sector and the high street a whopping £45 billion in revenue, a joint study by the Cambridge and Newcastle Universities noted. This is equivalent to £1.4 billion per week and £200 million per day.

The night-time economy was hit as most outlets could not operate due to the lockdown restrictions. UKHospitality data shows at least 7,659 licensed premises shut shop permanently between December 2019 and January 2021.

Independent businesses were the worst hit, and small and family-run businesses were more vulnerable to closures as compared to bigger pubs and restaurants with stronger roots.

THE LICENSED PREMISES IN BRITAIN FROM MARCH 2020 TO FEBRUARY 2021 It is exactly 12 months since the Boris Johnson government first announced a lockdown shutting down pubs, bars, restaurants, and eateries, among other establishments. At the time, the hospitality sector, which is the third-biggest employer in the nation, faced one of the worst crises in history. According to market observers, the year 2020 was the most bewildering one that impacted every business of the hospitality sector and forced some to shut shop permanently. The worst part is it’s not over yet.

According to recent government data, a 68 per cent slump in output was reported between February 2020 and January 2021. In the last one year, around 10,000 pubs, restaurants, eateries were forced to close, while around 4.8 million people lost their jobs due to the uncertainties.

According to data and research consultancy firm CGA, the third lockdown had the worst effect, with the total licensed premises in January and February falling by 2,713, which comes to 46 closures every day.

Month Number March 2020 115,108 June 2020 115,004 August 2020 113,025 October 2020 111,914 110,229 December 2020 February 2021 107,516 (Data Source- Market Recovery Monitor from CGA and AlixPartners) Though the government launched schemes to keep the sector afloat, many firms had to lay off their staff when the crisis hit pubs, bars, restaurants, and hotels. In most cases, the profits turned into losses. As the sector is highly dependent on the seasonal rush, experts feel around 200,000 jobs around Easter, the summer holidays and Christmas were lost last year, creating a severe void.

GOVERNMENT HELP

Industry trade body UKHospitality has stated the on-trade sales for the sector dropped from £133.5 billion (US$182bn) in 2019 to £61.7bn

The UK Government started pouring assistance since the first lockdown was announced. It first brought in the furlough scheme and then

The World Travel & Tourism Council’s annual Economic Impact Report (EIR) today reveals the full devastating impact of COVID-19 had on the global Travel & Tourism sector last year, which suffered a massive loss of almost US$4.5 trillion.

WTTC, which has continually been at the forefront in leading the private sector in the efforts to restore international mobility and rebuild global consumer confidence, has praised governments around the world for their prompt response.

The annual EIR from the World Travel & Tourism Council (WTTC), which represents the global Travel & Tourism private sector, shows the sector’s contribution to GDP dropped a staggering 49.1%, this compared to the overall global economy which dropped by just 3.7% last year.

However, the global tourism body fears governments cannot continue to prop up threatened jobs indefinitely and must instead turn to the sector to help its recovery, so it can power the global economic revival by saving businesses and creating much needed new jobs and saving the millions of livelihoods that depend on the sector.

Vast losses run up during 2020, paint the first full picture of a sector struggling to survive in the face of crippling travel restrictions and unnecessary quarantines, which continue to threaten the urgent recovery of the world economy.

The report also reveals a shocking loss in international travel spending, which was down 69.4% on the previous year.

cut VAT and business rates. The government also announced grants based on the rateable value of premises.

In Budget 2021, the government extended the VAT cut and the furlough scheme, besides continuing with the business rates holiday.

LIGHT AT THE END OF THE TUNNEL The UK was one of the first European countries to roll out the vaccination drive. Till 19 March, around 26.8 million Britons have received their first dose of vaccination, and almost 2.1 million received both doses.

Banking on the fast vaccine roll-out and the falling rate of infections, the year 2021 looks promising, despite the odds. The Boris Johnson government has already chalked out the phased reopening.

As per the plan, April 12 onwards, beer gardens and outdoor cafes can resume, where people should form a maximum group of six at an eatery or restaurant. The hotels, hostels and B&Bs will also be allowed to reopen. From May 17, restaurants will be allowed to serve meals and drinks inside the premises, while night clubs will be allowed to open from June 21.

WHERE FROM HERE? Though the market is buoyant about the vaccine rollout and the government’s recent measures to support businesses, it is still very difficult to predict the exact way out of these uncertain times with added issues like disruptions owing to Brexit. With reports such as the UK economy expected to shrink by 4.2 per cent in the current quarter and the monthly bill for the current lockdown might be around £5 billion, it remains to be seen if the government’s efforts will fructify.

The industry view is that the hospitality sector may lead the economic recovery in the country by providing jobs to people and bringing down the unemployment numbers significantly. For that to come true, it is required that the sector be allowed to operate without any further limitations and possibly no more lockdowns or tiered restrictions.

Research Reveals Global Travel & Tourism Sector Suffered A Loss Of Almost US$4.5 Trillion In 2020

Altogether, the sector’s contribution to global GDP plummeted to US$4.7 trillion in 2020 (5.5% of the global economy), from nearly US$9.2 trillion the previous year (10.4%).

In 2019, when global Travel & Tourism was thriving and generating one in four of all new jobs around the world, the sector contributed 10.6% (334 million) jobs globally.

However last year, as the pandemic ripped through the heart of Travel & Tourism, more than 62 million jobs were lost, representing a drop of 18.5%, leaving just 272 million employed across the industry globally.

These jobs losses were felt across the entire ecosystem of Travel & Tourism, with SMEs, which make up 80% of all businesses in the sector, particularly affected. Furthermore, as one of the world’s most diverse sectors, the impact on women, youth and minorities was significant.

However, the threat persists as many of these jobs are currently supported by government retention schemes and reduced hours, which without a full recovery of Travel & Tourism could be lost.

Domestic travel spending fell by 45%, a lower decline due to some internal travel in a number of countries.

Gloria Guevara, WTTC President & CEO, said: “We must praise the prompt action of governments around the world for saving so many jobs and livelihoods at risk, thanks to various retention schemes, without which today’s figures would be far worse.

“However, WTTC’s annual Economic Impact Report shows the full extent of the pain our sector has had to endure over the past 12 months, which has needlessly devastated so many lives and businesses, large and small.

“Clearly no one wants to go through what so many have had to suffer during the past difficult 12 months. WTTC research shows the global Travel & Tourism sector alone has been devastated, burdened by an unprecedented loss of almost US$4.5 trillion.

“With the sector’s contribution to GDP plunging by almost half, it’s more important than ever that Travel & Tourism is given the support needed so it can help power the economic recovery, which will be instrumental in enabling the world to revive from the effects of the pandemic.”

The route to recovery While 2020 and the winter of 2021 have been ruinous for Travel & Tourism, with millions around the world in lockdown, WTTC research shows that if international mobility and travel is resumed by June this year, it will significantly boost global and country level GDPs – and jobs.

According to the research, the sector’s contribution to global GDP could rise sharply this year, up 48.5% year-on-year. The research also shows that its contribution could almost reach the same levels of 2019 in 2022, with a further year-on-year rise of 25.3%.

WTTC also predicts that if the global vaccine rollout continues at pace, and travel restrictions are relaxed just before the busy summer season, the 62m jobs lost in 2020 could return by 2022.

WTTC strongly advocates the resumption of safe international travel in June this year, if governments follow its four principles of recovery, which includes a comprehensive coordinated international testing regime upon departure for all non-vaccinated travellers, to eliminate quarantines.

It also includes enhanced health and hygiene protocols and mandatory mask wearing; shifting to individual traveller risk assessments instead of country risk assessments; and continued support for the sector, including fiscal, liquidity and worker protection.

WTTC says the introduction of digital health passes, such as the recently announced ‘Digital Green Certificate’, will support the sector’s recovery.

The global tourism body also urges governments around the world to provide a clear and decisive roadmap, allowing businesses time to ramp up their operations in order to recover from the ravages of the pandemic.

MPs Show Support for Tax Changes to Help Pubs Issue 50

MPs showed support for long-term reforms and COVID support packages to help pubs and brewers during a Parliamentary debate last night (24 March 2021), including CAMRA’s proposal for a preferential rate of duty for draught beer.

MPs were debating support for the hospitality industry during the Covid-19 pandemic, with Parliamentarians from all corners of the UK taking part.

“We were thrilled to see so many MPs from all parties and across the nations of the UK take part in the debate last night, displaying just how important pubs, clubs and breweries are within the hospitality industry and wider communities. They not only boost local economies and create jobs, but are also a key part of our social fabric, tackling loneliness and social isolation.

“It is clear that there is support across parties for further support to

Selaine Saxby MP for North Devon, who secured the debate, said in her opening remarks that “a draught beer duty would be targeted, quickly-actioned support, and could play a crucial role in stopping so many of our vibrant pubs and other hospitality businesses from going under”.

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help pubs, clubs and brewers recover from the effects of this crisis, and that there is strong support for a preferential rate of duty for draught beer.

“Further support for our brewers is a must - they have been denied a dedicated support package so far, and we were pleased that several MPs called on the Government to reverse plans to change Small Brewers Relief, which would cause small businesses to pay more tax. This would be a devastating blow, at what is already a time of great financial uncertainty, and we thank the MPs who raised this.

“Some provisions were made to help the industry during the Chancellor’s Budget earlier this month, including the 5% VAT rate being extended until September, and we would like to see this extended further - pubs have not benefitted thus far from the 5% rate due to closures, and will not have long to benefit once restrictions lift. The VAT cut must also include alcohol, in order to help wet-led pubs and social clubs.

Her support for a new draught beer duty rate, which CAMRA has long campaigned for, was echoed by MPs from throughout the UK. MPs also called for more support for brewers during the lockdown restrictions. Charlotte Nichols MP, Chair of the Pubs APPG, said that the loss of trade for brewers due to closed pubs “represents 10 years of lost growth for the sector”, and called for more compensation and support to help them recover.

“Thank you to all the MPs who took part in the debate. The industry needs more support to ensure it can not only survive, but thrive once restrictions are lifted. The impact of the pandemic on pubs, clubs, and the brewers and cider makers that supply them, will continue to be felt long beyond reopening, and it is vital that this is reflected in the steps taken by Government.”

Speaking after the debate, CAMRA National Chairman Nik Antona said:

Time at the Bar as Jobseekers Pin Hopes on Hospitality “Roadmaps out of lockdown and the success of the vaccine rollout are building optimism that the labour market will bounce back, as the release of lockdown unleashes pent-up demand for jobs in the hardest-hit sectors, including beauty, gyms, retail and hospitality.

Struggling jobseekers are pinning their hopes on getting work in the hospitality, beauty and retail sectors, as vacancies start to appear in industries expected to unlock soon, according to new research by job site Indeed.

A year on from the first UK lockdown, job opportunities in the parts of the economy hardest hit by the pandemic, including in hospitality and food, remain almost 70% down on pre-pandemic levels1, but there are signs postings are picking up in areas that the Government roadmap suggests will reopen soon.

“Although consumer-facing businesses are hoping sales will be brisk immediately after lockdown restrictions ease, particularly to people who have managed to save money during the pandemic, employers will need to find ways to sustain this demand.

“The pandemic has accelerated the trend towards flexible work, and office-based workers may return to the workplace less frequently, which will impact consumer-facing businesses in cities that rely heavily on commuter footfall. It also remains unclear when restrictions on international travel will end, meaning businesses that rely on tourism will need to appeal to UK customers more than usual.”

The early evidence is that announcements of the UK’s roadmaps out of lockdown prompted employers to post more new jobs as they readied themselves to reopen. The sectors chosen to unlock first are among those seeing the largest growth in new postings.

Postings for sport jobs have risen by 44%, ahead of outdoor sports resuming in England from March 29, while beauty and wellness roles have increased by 39% and education and instruction jobs are up by 27%.

New job postings rising in hardest hit sectors Jobseeker interest has started to grow in sectors which are set to reopen in the coming weeks and months.

Interest in bar and waitressing jobs has grown by 98% and 60% respectively in the past two weeks, making them two of the top three fastest-rising search terms on the Indeed platform. Pubs and restaurants are scheduled to begin opening, albeit only outdoors, from April 12 in England and April 26 in Scotland.

There is also surging interest from jobseekers in beauty therapist and hairdressing roles, and jobs in retail and gyms, which are expected to reopen on April 12 in England and Wales, and from April 5 in Scotland.

Simultaneously, interest in jobs which were a lifeline for jobseekers during the depths of the pandemic, such as in supermarkets, warehouses and delivery driving, are seeing interest falling fastest. Interest in delivery driver roles has fallen by 13% in the past fortnight alone, while demand for supermarket jobs is down 11%.

FASTEST-RISING JOB SEARCH TERMS: Despite the promising increase in job postings, many jobseekers will still face stiff competition. The sectors seeing the biggest jump in interest from candidates are those that require few formal qualifications, such as customer service, administration and retail. However, job postings remain much scarcer in these sectors than before the pandemic raising the possibility of a squeeze for available jobs.

However, there remain areas of the labour market which are not being flooded with applicants. Sectors requiring high qualifications, such as software development, healthcare and engineering, still receive relatively few clicks per posting and roles remain relatively difficult to fill.

Jack Kennedy, UK Economist at global job site Indeed, comments:

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Why Vaccine Passports Could Prove Much More Than A Customer Admission Problem 8

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Issue 50

Requiring customers to produce vaccine passports could also create employment law problems for hospitality businesses, according to Emma Swan, head of commercial employment at Forbes Solicitors.

She explains: “If hospitality and leisure venues like pubs, restaurants and cinemas request customers to produce a vaccine certificate, there’s also a reasonable argument that they should require the same of employees. Staff in these venues will be closely interacting with customers and it’d be very difficult to plausibly argue a real point of difference between a non-vaccinated employee and not admitting a customer who doesn’t have a vaccine passport.

“If vaccine passports are used, hospitality and leisure businesses serving the public risk getting to a point where they might not be able to employ non-vaccinated people and employers need protecting against the risks this presents. Hospitality operators may need to consider drawing up staff vaccination policies.

“Drawing comparisons with doctors already having hepatitis B jabs isn’t particularly useful for hospitality businesses. The medical care sector is well used to implementing staff vaccination policies and these link to ethical guidance and moral codes that are widely practiced and adhered to via Codes of Conduct.

“Government shouldn’t be putting the onus on individual publicans or businesses to make decisions about vaccine passports. This isn’t fair on employers or useful to them at a time when they’re focused on trying to reopen and make money after months and months of no revenue. Instead, the government review of vaccine certification needs to offer clear guidelines on the use of vaccine passports and how this will impact all staff interfacing with the public. Clear guidelines can then be used by companies to adhere to changing circumstances, while respecting employment laws, as we follow the roadmap out of lockdown.”

Lockdown Legacy: A Year Of Pain For The Hospitality Sector One year on from the first lockdown, a shattered industry calls for the Government to be guided by “data not dates” and ease restrictions Exactly a year since the first national lockdown, UKHospitality has revealed the terrible toll of the Covid-19 pandemic on a devastated sector that has experienced more than eight months of closure, costing more than 600,000 jobs, 12,000 business failures and lost sales of £86bn.

With only a minority of pubs, bars, restaurants, hotels and leisure facilities being able to trade outdoors from 12 April, the trade association is warning that closure for the vast majority of operators is due to last another nine weeks until 17 May, when indoor hospitality is permitted to reopen.

This delay means even more jobs are in danger and even more businesses are facing ruin. Until restrictions are lifted, pubs, bars, restaurants, hotels and leisure facilities will not be able to break even and, with the expectation that consumer confidence will take time to recover, trading is unlikely to return to anything like normal levels for at least six months.

UKHospitality says that it’s critical that the Westminster Government sticks to its plans for a full removal of restrictions no later than 21 June. However, with the continued success of the vaccination programme and hospitalisations and fatalities continuing to decline, the industry is urging the Government to follow the “data not dates” and loosen the restrictions that are in place at different stages of the roadmap.

UKHospitality is therefore urging the Government to allow: • Hotels with self-contained rooms to be able to open alongside other selfcontained accommodation on 12 April • Earlier re-opening of children’s indoor play areas (currently set for 17 May) • People to be able to order via a hatch or outdoor till on outdoor re-opening in April • People to be able to order at the bar from indoor opening in May, and for customers to be allowed to consume drinks while standing outdoors • Covid- secure weddings and receptions indoors from April, with an increase in guest numbers from May 17 in line with sporting and other events

UKHospitality Chief Executive Kate Nicholls said: “The last 12 months have been truly awful for our sector. That is why any controls that limit commercial activity upon reopening should be necessary and proportionate and we back the recent call from the Public Accounts Committee for the Government to provide the evidence for such limits. While any restrictions remain in place, our pubs and restaurants can only break even and the viability of thousands remains at risk – we lost over 12,000 in the last year alone.

“Hospitality can lead economic recovery in the UK, providing jobs to people who have lost them and continuing to serve those most in need in communities all over the country. To do this however, we need to be able to operate without being strangled by restrictions.

“We also urge the Government to look again at some areas of support it introduced in the Budget, in particular the business rates cap, which unfairly penalises a large proportion of hospitality businesses who will find themselves paying full rates just days after restrictions are fully lifted in June. That cannot be right, and we urge ministers to think again.”

NACC Launches Care Chef of the Year 2021 Competition The National Association of Care Catering (NACC) has officially launched its search for the best chef working in the care sector. The NACC Care Chef of the Year 2021 competition opened for entries this week.

“We are also delighted to be working with Unilever Food Solutions as the main sponsor. Our sponsors are essential to the ongoing success of the competition and we are grateful to Unilever Food Solutions for joining us and to the Worshipful Company of Cooks for their continued support. I look forward to an exciting competition ahead!”

All chefs and cooks working across the care sector1 can enter the prestigious culinary competition that recognises, showcases and celebrates their talent and sector-specific knowledge and skills.

The entry brochure can be downloaded at www.thenacc.co.uk/events/care-chef-2021 and the deadline for entries is Friday 30 April 2021.

The NACC is also delighted to announce that Unilever Food Solutions is the new main sponsor of the competition. The Worshipful Company of Cooks remains an event sponsor, continuing its support of 11 years.

Focusing on the importance of food, nutrition and positive mealtime experiences as part of quality care, entrants are challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses should be no more than £2.25 per head based on three portions and it must be nutritionally balanced. The menu must also feature a product from Unilever Food Solutions’ sector-relevant portfolio2.

In addition, in a move that highlights the importance of cleanliness and hygiene best practice in the care sector and as a key factor for success in the competition, the NACC has reintroduced the Hygiene Award, which will be sponsored by the Unilever Professional Cleaning range.

All paper entries will be judged by a central judging panel and successful chefs will be invited to compete at the regional heats in June 20213.

Here they will have 90 minutes to produce their dishes and demonstrate their skill set and knowledge under the watchful eyes of the competition judges. The judges will be looking for clear nutritional understanding of

the foods they are using and how they benefit the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and, of course, hygiene best practice.

The two highest-scoring competitors from each regional heat will secure a coveted place in the national final on Wednesday 6 October 20213 at Stratford-upon-Avon College.

Sue Cawthray, National Chair of the NACC, said: “It’s wonderful to be able to announce the launch of the NACC Care Chef of the Year competition for 2021. And what’s even better, is that there is also the real hope that this year’s event will unfold in person.

“This fantastic competition is so important to our work that raises awareness of the value of the care catering sector and the profile of the incredibly talented, knowledgeable and dedicated chefs within it. This has never been so important. It has been a challenging year for everyone, especially those on the frontline. As well as propelling the importance of the care sector to the forefront of consciousness, the pandemic has put a much-needed spotlight on the vital link between good food and nutrition and good care and wellbeing. It is important that we keep the momentum around this conversation and that’s exactly what our competition can do, whilst also celebrating care chefs and giving them the opportunities to develop both professionally and personally.

Alex Hall, Executive Chef at Unilever Food Solutions, said: “We are very excited and proud to sponsor the National Association of Care Catering (NACC) Care Chef of the Year competition in 2021. This competition provides a great opportunity and platform for care chefs around the country to showcase their skills and raise the profile of care catering. Our team at Unilever Food Solutions is delighted to be working alongside chefs within the care sector to ensure that every mealtime is the highlight of the residents’ day, be that supporting with activities to nutritionally analysed recipes, training, inspiration and competitions like this. We look forward to seeing how this year's competitors rise to the challenge and wish them the very best of luck.”

Bev Puxley, Past Master of the Worshipful Company of Cooks, said: “We’re delighted to continue our sponsorship of the NACC Care Chef of the Year competition. Care catering is a hugely important sector of the foodservice industry and it’s vital that we recognise and celebrate the enormous talent and dedication of care chefs in this way. As longstanding head judge for the competition, I am also pleased that the Hygiene Award has been reintroduced. Hygiene best practice in the kitchen is crucial and has always been a key judging criterion, which the formal recognition now highlights.”

For more information on the NACC Care Chef of the Year 2021 competition and to download an entry form visit www.thenacc.co.uk/events/care-chef-2021

Independent Market Remains Resilient In 2020 Due To Government Support Schemes Issue 50

However, analysis on how many independent stores that opened in 2018 were still operational on 1 March 2021 demonstrates how fragile this market can be, with just 64% of those businesses still open. Lucy Stainton, head of retail and strategic partnerships at LDC, said: “Commentary from Lucy Stainton, Head of Retail and Strategic Partnerships at the Local Data Company:

The opening of independent takeaways, bars and restaurants helped the independent retail and leisure market remain resilient in 2020 despite the covid-19 pandemic causing mass closures across the landscape. These included 232 takeaways, 93 bars, 91 pizza takeaways and 87 restaurants as demand for food skyrocketed.

LDC said the decrease in closures indicates government support schemes designed to stem the flow of retail and leisure closures during

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increased sense of community.

Despite the COVID-19 pandemic causing mass closures across the GB retail and leisure landscape, there were still 31,405 openings of independent units in 2020 according to a new report released by retail data consultancy, Local Data Company.

The total openings were just outweighed by 32,847 closures and resulted in the independent market shrinking by 0.4% (1,442 units).

However, this loss was minimal compared with the chain market, which declined by 4.5%, equating to a loss of 9,877 units. The loss in independent units in 2020 was slightly lower than the previous year, with a net change of minus 1,521 units (0.5%) in 2019. Both independent openings and closures decreased by 11% in 2020, as extended periods of lockdown suppressed market activity.

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“Whilst the latest statistics do show that structural decline across the retail and leisure market picked up pace in 2020, it is clear that we are not yet seeing the full impact of the pandemic. The number of permanent closures recorded was lower than the previous year as a result of government interventions, yet a significant number of dormant businesses are still ‘temporarily closed’ following the first lockdown. It remains to be seen if these will re-open at all once restrictions are lifted. the pandemic were more effective for the independent sector than chains. It added localisation has been a key trend throughout the pandemic because consumers have been confined to their local area and, therefore, chosen to support independent businesses due to an

The volume of activity we are seeing across the independent sector could be cause for some optimism however, as an increase in available retail units and more localised shopping habits create opportunities for those looking to open a business. This could mark a first step towards more diverse and resilient high streets across the country.”

Stonegate’s We Love Sport Announces Fan Of The Year 2021 In January 2021, Stonegate’s We Love Sport and their partner, Coca-Cola, went on a search to find the Football Fan of the Year. After over a huge 20,000 votes, Paul Squire has been voted the 2021 We Love Sport Fan of the Year.

2020 proved that football is nothing without fans, the Fan of the Year competition recognises football fans that have gone above and beyond to support their club throughout the last 12 months in what has been a truly difficult year for the beautiful game. The winner won £500 in cash and an Ultimate Football Fan Experience, courtesy of Coca-Cola.

the confinement of their living room or maybe they have had a tough year and their beloved club has got them through the difficult lockdown months.”

This year’s winner, Paul is the father of Finley ‘The Mighty Fin’ Williams. Together they aim to raise as much money as possible to grant magical wishes to families. To date, they have raised over £10,000 for Make-a-Wish Foundation.

Fin has a rare syndrome called Mowat-Wilson Syndrome and Hirshsprungs Disease but he gives joy to thousands via his Facebook page ‘The Mighty Fin’s I Have No Voice’. Nothing makes Fin happier than watching his beloved Seagulls and before the COVID-19 pandemic, Paul would travel 600 miles from North Wales to Brighton to ensure they saw the matches.

Stephen Cooper, Stonegate’s Sports Marketing Manager, said: “With pubs being closed for the majority of 2020, it was more important than ever that We Love Sport continued to unite sports fans. We wanted to recognise those incredible fans that had gone above and beyond to support their club throughout the last 12 months in what has been a truly difficult year for the beautiful game. It could have been someone who has helped their club out in the community, that season ticket holder who never misses a game but has been forced to

Paul said: “The Mighty Fin comes alive during our trips. Every second is a moment to savour for me. I will probably outlive my son and so making beautiful memories is very important to me. We want as many people as possible to have the opportunity to create as many beautiful memories with their lovely children too! Many people can’t afford to do that, so that is where Make-A-Wish UK comes in.”

Hospitality Expects Long Term Restrictions As Price Of Reopening Hospitality operators expect increased safety measures such as social distancing and wearing masks to be trading requirements for the foreseeable future, according to new research by workforce management specialist Bizimply.

tomers are pragmatic. They accept that the world has changed over the past year, and the safety measures needed to prevent Covid spreading are going to be part and parcel of everyday life, including going out to eat and drink, for some time to come.”

The majority of businesses would also welcome a vaccine passport scheme, in the form of a physical card or a simple online check, to enable them to ensure customers have been inoculated against Covid.

With the survey showing that 86% of operators anticipate high demand from customers once hospitality fully reopens, Shaw adds “people are very ready to get back out into hospitality, and are prepared to live with increased restrictions if that’s the trade-off. That sends a strong message as the Government continues to show caution about the timetable for reopening.”

While most operators anticipate strong pent-up demand from customers once restrictions are lifted, the Bizimply survey also flags up significant concerns about staffing. The ‘double whammy’ of the impact of Brexit on the labour force, and employees who may still have concerns over workplace Covid safety, means 40% of operators do not expect to have enough suitably trained or experienced staff when the business is fully able to reopen.

Responses were received from owners and senior managers of hospitality businesses including restaurants, bars, coffee shops and hotels, both managed and franchise-based, representing hundreds of outlets in total.

Bizimply CEO Conor Shaw says: “Our survey shows that the UK hospitality sector is more than ready to meet the government half-way when it comes to lifting the lockdown. The vast majority, 93%, say they expect measures such as social distancing, wearing masks while not seated, and hand gel on entry, to be a trading requirement not just when they reopen, but in the longer term.

“That tallies with consumer surveys which show that the public will also expect such measures. It’s clear that both operators and their cus-

However, the issue of vaccine passports is more complex, believes Shaw. “Although 53% of operators told us they would welcome a card or online check to confirm a customer has been vaccinated, that still leaves a substantial minority that are uncertain.

“Politicians continue to debate the issue, but it would take time to set up a reliable system. Many hospitality operators are looking to the government for a clear message now on whether passports are the right way to go, so they can prepare.”

Despite expectations that employment will rise over the next year, the Bizimply survey also flags up a range of operator concerns about staff.

Shaw says: “The Office for National Statistics has reported that many EU workers have returned to their home countries over the past year as hospitality shut down due to the pandemic, and the reality of Brexit became apparent.

“The vast majority of operators, 93%, believe that Brexit will have an impact on the availability of staff, and 40% do not expect to have enough suitably trained or experienced employees to call on when the business is able to fully reopen post lockdown. Businesses expect some staff to be reluctant to return to work, due to factors such as their perceived Covid risk, despite the measures operators are putting in place.

“While hospitality has relied on the skills and experience of migrant EU workers for a long time, and it’s not always possible to make a simple like-for-like replacement with UK staff, the survey shows very clearly that operators are taking the steps needed to address the issues they face,” says Shaw.

Findings of the survey include: • 80% of operators have made or are planning changes to their recruitment and training to address post-lockdown staff requirements; • 86% are investing in reassuring staff through Covid-specific measures such as PPE, and increased hygiene; • 40% expect to increase staff numbers when they can fully reopen; • 25% are increasing investment in technology to better manage their staffing.

Shaw sums up: “Competition for the best people will be as strong as ever. The minimum response is for hospitality operators to ensure they have a workforce plan in place that will enable the business to fully reopen once restrictions are lifted, supported by robust systems that give them a clear understanding of their business in terms of labour requirements and costs.”

Creating Kerb Appeal: Food Safety Expert Gives Advice On Outdoor Dining Ahead Of Reopening 10

CLH Digital

Issue 50

With the government gradually easing lockdown restrictions across the UK, it won’t be long until restaurants and pubs are once again rushed off their feet.

halt to people turning up unannounced.

HOW CAN RESTAURANTS PREPARE? It is safe to say that after 12 months of lockdown due to the coronavirus pandemic, people are eagerly awaiting to reopen their businesses and consumers are just as excited to visit their favourite restaurants again.

Set to reopen for outdoor dining from April 12, the industry will still see some limitations in place, including table-service only, along with the rule of six or a restriction on two households. Not only that, but customers can expect to check-in and mask-up as they walk to and from their tables, and to use amenities such as toilets.

With that in mind, much more is required to go into this than just simply reopening the doors. First and foremost, it is vital that all businesses and staff are up to date with all Covid-19 work-related changes.

Businesses should also either complete or update risk assessments covering Covid-19 measures prior to reopening, to ensure adequate controls have been put in place to keep staff and customers safe. As with all places of work, the Covid-19 declaration very much remains essential. All staff are required to declare if they are experiencing symptoms and if they have been in contact with anybody who has tested positive or is showing symptoms. Those that have, must remain at home – similarly with visitors.

Despite restrictions, the UK anticipates an increase in footfall to outdoor dining spaces. Here, Daniel Reid, Chief Marketing Officer at Navitas Safety (www.navitas.eu.com), a single destination for digital food safety, discusses outdoor management whilst providing an insight as to how businesses can reopen their outdoor spaces safely.

We suggest that businesses operate using a ‘pod working’ scheme. This means that the same staff work the same shifts where possible, reducing the amount of mixing and in turn, limiting the risk of infections.

OUTDOOR MANAGEMENT: SAFETY AND SOCIAL DISTANCING Businesses have been tasked not only with reopening their doors after a terrible time of uncertainty, but have now been forced to adapt their entire way of running in order to meet new government guidelines.

What was once busy bars and bustling dance floors, restaurants and pubs will now be met with reduced numbers, social distancing and an increased food safety standard.

In order to meet this new need, and as the term ‘outdoor dining’ would suggest, customers are unable to enter the premises of a pub or restaurant, unless it is to use the toilet, meaning that all payments must also be taken at their table.

Social distancing measures also remain in place; therefore pubs, restaurants and hotels should make it a priority to enforce a one-way system throughout the entirety of their premises, even if it is outdoors, to maintain the safety of both staff and guests.

This should also be carried out with seating arrangements, too. All tables should have adequate space surrounding them, providing a sufficient 2m distance between diners and the table next to them.

To limit physical human interaction, businesses should provide visitors with an online booking system with table numbers clearly assigned at the point of booking. This reduces face-to-face contact and also puts a

We know well-trained and attentive personnel are essential to positive experiences. Many staff will, of course, be furloughed and may have been for some time, so before reopening, it would be prudent to think about remotely retraining employees. Retraining employees on basic safety procedures will be crucial to customer satisfaction and wellbeing and Online safety training courses can offer rigorous, time-friendly refreshers.

Once all relevant and necessary training has been completed, it is time for businesses to assess their space, making any changes in order to meet government guidelines, ensuring they adhere to current restrictions.

We would also recommend the use of digital menus, either via a QR code or website link. This not only mitigates reduces the risk of spreading the likes of coronavirus, but it is also a more sustainable option, too.

Where digital menus aren’t available, all physical menus must be disposable or sufficiently disinfected in between uses.

DIGITAL FOOD SAFETY After three lockdowns, consumers across all sectors are counting down to socialising and returning back to their favourite restaurants and bars again. Staff are going to be stretched when businesses reopen due to the sheer demand, so are likely to struggle to stay on top of food safety tasks which are paper-based. Moving to a tech-based approach means digital food safety management systems can take care of those essential but time and resource consuming safety processes.

We would recommend using a digital food safety system. This will alle-

viate time absorbing tasks, allowing staff to easily monitor and log food temperature readings quickly and accurately, as all of the information is already available to hand. You can also complete digital cleaning checklists, to ensure that hygiene standards in your kitchens are always maintained to the highest standard. These systems will alert staff as to what safety tasks need to be completed on a daily basis, making sure that nothing is ever forgotten.

These checklists form part of a centralised safety system to store all information digitally and help businesses to actively track their compliance in line with current food safety standards.

A key element of Covid-19 safety is to ensure thorough sanitisation between each booking. Servers will need to ensure they have cleaned down all tables, chairs and any on table items before the next guest arrives. As front of house staff will already be using some form of tablet to take orders, simply adding a digital food safety app to this tablet would allow servers to complete a digital cleaning check between each sitting. This checklist will cover all items that need to be cleaned, ensuring nothing is ever missed and hygiene standards are consistently maintained.

As Covid-19 risk assessments are crucial to how restaurants can prepare for reopening, these can be completed digitally via this system. Any incidents or Covid-19 related cases are also RIDDOR reportable, and by having a digital process, this ensures that all evidence is collated, along with how and why the incident occurred and how it was resolved. In doing so, businesses will have sufficient evidence to prove that the incident was dealt with correctly, and that it won’t happen again – all in line with Health and Safety practices.

To find out more about the services on offer at Navitas Safety, please visit: www.navitas.eu.com

1 In 3 Disabled People Say Hotels Do Not Meet Accessibility Needs Almost a third (32%) of disabled people in the UK said hotels in which they have stayed have not met their accessibility needs.

Research by accessibility and disability data organisation Handiscover reveals that 51% of disabled guests said they did not have all the relevant information they needed before they travelled Handiscover is now calling on the Hotel industry to prepare for a Travel Restart post-Covid adapted to all travellers, by improving their accessibility or accessibility information, something which is much needed according to the survey.

It’s thought that more than 45 Million people in Europe live with a long term illness or disability requiring specific accessibility needs, highlighting the importance of this research for the hotel and hospitality industry in the country.

Handiscover believes that if accessibility, accessibility information and greater training was in place across the travel industry, the EU economy could benefit by up to 25% against current level – that’s almost 196 Billion Euros.** To help businesses, Handiscover has now developed and released an industry leading ‘Accessibility Standard’ for Hotels which it provides free of charge to

help hotels start working on their accessibility on their own. Businesses needing help to improve accessibility can sign up for Handiscover’s Accessibility Management Program. The program includes accessibility data management and assessment, marketing expertise to help communicate accessibility to customers, and Accessibility & Disability Education to help the hotel industry recover in a post COVID world.

“Improving accessibility in the hotel industry is not just a ‘nice’ thing to do, it is the ‘right’ thing to do and can generate huge increases in revenue for properties! The Handiscover Accessibility Management Program exists to help hotels, and other businesses, work with and improve accessibility in an easy way to the benefit of the day-today lives of millions of people who live with a disability.” says Magnus Berglund, Accessibility Director at Handiscover.

Sebastien Archambeaud CEO Handiscover said “Ever since we launched Handiscover, our aim has simply been to use accessibility data to make booking accommodation easier for those with disabilities. We now want to take the knowledge and experience we have working with those with accessibility needs and help hotels and accommodation providers improve accessibility and knowledge. We want to let businesses know that improving accessibility is not a cost burden, but a means to actually improve business by catering to more customers”.

Rational Wins Capital Equipment Supplier of the Year Award 2021 With a turnover of £400m representing seventy dealers, the ENSE Buying Consortium is one of the foodservice equipment industry’s biggest hitters – which is why its annual awards are highly regarded and eagerly contested. At ENSE’s recent Conference the consortium announced its 2021 awards – and Rational won the prestigious Capital Equipment Supplier of the Year.

“We’re absolutely thrilled to pick up this award,” says Simon Lohse, managing director of Rational UK. “It’s especially important because it’s the dealers who vote for it – so to win it is a real boost for us.”

Competition was tough in the Capital Equipment Supplier award and Rational was up against six other top suppliers.

“We work very closely with ENSE and its dealer network,” says Lohse. “Being a supplier partner to the Consortium is vital to the success of our strategic dealer development. Events like this Conference let us network with our ENSE dealer partners, building relationships and addressing issues.

“The award underlines the close relationship we have with ENSE and its dealer members, and I’d like to thank everyone who voted for us!”

UKHospitality: Business Rates Relief Cap Could “Strangle Sector Recovery” UKHospitality is warning that the business rates relief cap will jeopardise the futures of thousands of hospitality venues, which will face full rates bills within weeks following the unrestricted opening of the sector planned for June. Remaining ratepayers will also begin having to pay rates bills before they are able to afford to do so.

UKHospitality analysis shows almost 8,000 business venues, employing about 343,000 people will be paying full rates in July, despite Budget measures to soften the acute rates burden. A further 1,850 venues would face the same situation before the end of September. This will likely prompt businesses to look at slashing costs, such as closing unviable sites, cutting jobs or holding back investment.

The Chancellor announced in the Budget a full business rates holiday for all hospitality businesses for the first quarter of the financial year (Apr-Jun) and then two-thirds off for the remainder of the year (Jul 21Mar 22). However, a cap of £2 million on relief available to individual firms means that a significant proportion of the sector will miss out on the benefits.

The new cap will typically affect businesses with either large sites or those companies that have grown to multiple sites, along with businesses in high rental areas such as high streets and city centres. It is also

likely to penalise operators who have previously invested to improve their sites, therefore resulting in higher rates bills under the current system.

As a solution, UKHospitality is calling on the Treasury to extend the period for which the 100% rates relief (uncapped) would apply from three to six months. It proposes that this move is balanced by a reduction in the level of relief for the remainder of the year to 50%. The move would support cashflow for all sizes of operation, as well as assisting those businesses that will have limited demand during the summer.

Kate Nicholls, Chief Executive of UKHospitality, said: “While the Budget was broadly positive for the hospitality sector with a range of welcome measures, the cap on business rates support really took the shine off things, by excluding so many potential recipients. The cap comes into effect just days after trading restrictions are due to be lifted and will put a major economic drag on the businesses affected and risk the jobs that they support.

“For all ratepaying hospitality businesses, their bills will begin landing in June, with demands for payment before they are back on their feet. July is simply too early for businesses to be expected to start repaying rates after a devastating year of closure, restrictions and accumulation of debt.

Confidence In Beverage Supply Chains Comes Under Pressure As Fraud Concerns Rise

A combination of widespread incidence of food fraud and significant supply chain disruption signals a rising level of brand and product risk for global beverage manufacturers, according to a new report by supply chain assurance specialists, Lloyd’s Register (LR).

In a survey of 100 senior executives across the beverage sector, an astonishing 97% reported that they have been affected by food fraud in the past 12 months, while 80% agree that food fraud is a growing concern for their business. The impact of Covid-19 on supply chain performance has also been felt, with 92% of beverage manufacturers reporting ‘significant’ supplier issues in the last 12 months.

Detailed in the LR report – Confidence and Supply Chain Risk in the Beverage Sector – these factors are undermining confidence in supply chains.

Just one in five (22%) of those asked said they were ‘very confident’ that suppliers are meeting food safety standards, while 70% of respondents confirmed that they have been forced to change at least one of their suppliers in the past 12 months.

Despite the risk to brands and potential serious consequences for people’s health, only 37% of those surveyed regard managing fraud as a ‘very high priority’, with a significant minority (one in five) in the alcohol sector rating it as an ‘average priority’ or lower.

Food safety also needs to be given a higher priority when vetting suppliers, according to the findings, with just 32% of respondents confirming that suppliers are checked against a recognised Global Food Safety Initiative (GFSI) benchmark standard. Almost one in five (19%) admitted that either no food safety checks are made as part of sourcing decisions, or that meeting regulatory requirements is considered sufficient.

Kimberly Carey Coffin, global technical director at Lloyd’s Register, said: “The disruption caused by the

pandemic has served to highlight deep-rooted issues in beverage supply chains, which this survey now brings to the surface. With food fraud occurring almost universally across the sector and supply chain performance under pressure, it is hard to believe that the two aren’t linked.

“The stakes are high with companies’ brand reputations at risk and while it is recognised that food fraud is not an easy fix due to the nature of where and how fraud risk arises is highly dynamic, doing nothing is not an option.

“A systematic assessment of the vulnerabilities across supply chains is essential to understand where weaknesses lie, but there is clearly a long way to go, given that industry standards are currently being overlooked when vetting suppliers. The simple step of adopting GFSI benchmarking is a solid first step towards much needed peace of mind in times of growing uncertainty and risk.”

The LR survey also revealed that only half of respondents review supplier performance at least annually, with 40% reviewing performance every one to two years. A further 10% confirmed their reviews take place every two years or more. Additionally, when an issue does arise, only circa one third (32%) have ever looked to address the issues through collaboration with suppliers.

Kimberly added: “Our survey uncovers some surprising trends in the frequency of supply chain audits, but the key point to understand is that when it comes to managing risk, not all suppliers are equal and one size does not fit all. Being able to flex how performance is managed across suppliers with different risk profiles can ensure a more appropriate mix of proactive and reactive measures to build confidence levels.”

To download the full report, please visit www.lr.org/en-gb/resources/food-fraud-beveragesector/report/.

Issue 50

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The Changing Face of Technology in the Hospitality Industry 12

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CLH News talks with Richard Cox, managing director of Langley Business Systems (www.langleybusinesssystems.co.uk) device.”

COVID-secure ways of doing things. For example, if a business is just using an EPoS till, they may benefit from installing another form of PoS, such as mobile, to enable servers to take and process orders quickly and efficiently.

HAS THE PANDEMIC SPED UP THE DEVELOPMENT OF TECHNOLOGY WITHIN THE INDUSTRY? “We have witnessed a move away from older technologies, such as traditional static terminals that would be used at bars to take orders. The pandemic has sped up the development of handheld ordering solutions within the industry, like mobile PoS and app ordering. These technologies were available to business owners before the pandemic but have developed dramatically due to an increased focus on ensuring both staff and guests come into as little contact with other people as possible.

“Another development we have seen in the industry during the pandemic is the use of new technologies by businesses to understand customer spend trends and preferences, allowing for focused and targeted marketing. This has been extremely important for businesses to retain customers and offer exclusive offers to encourage them back through their doors once they are able to re-open.”

HOW HAS THE PANDEMIC CHANGED THE UPTAKE OF TECHNOLOGY IN THE HOSPITALITY WHAT ARE THE MAIN TECHNOLOGY SOLUINDUSTRY? DO YOU THINK MORE BUSINESSES TIONS HOSPITALITY BUSINESSES HAVE IMPLEARE OPEN TO IMPLEMENTING NEW TECHNOLOMENTED THROUGHOUT THE PANDEMIC? GY AS A RESULT? “Far more businesses are choosing to introduce new technology because of the pandemic. It not only enables them to enhance their customers’ experience – crucially, it helps keep all visitors to their premises safe.

“There has been a huge increase in the use of technologies such as mobile Point of Sale (PoS) and payment terminals which can be fully integrated into a business’ current EPoS solution and allow staff to take payments at the table, meaning customers no longer have to go up to the bar to order and pay. These technologies have been extremely important for businesses to ensure they are following COVID guidelines when serving customers, and to prevent guests coming into close contact with others, aiding social distancing.

“Over the past 12 months, the movement towards becoming a cashless society has also accelerated, with many hospitality businesses choosing to become completely cashless to help prevent the spread of the virus through the physical exchange of money. This, alongside the increase in the contactless limit, has only pushed us further towards cash becoming obsolete, especially within hospitality.

“With card and device payments (such as Apple Pay) now becoming many customers’ preferred payment method, many businesses have started to implement new technologies that offer their guests more ways to order and pay, whether through a server’s handheld Mobile PoS, or mobile apps that the guest can download and use on their own

“As many hospitality businesses have had to adapt to restrictions to try to keep pace and generate income, technology has played a massive helping hand in allowing them to do so. Mobile ordering apps, pre-ordering, e-commerce solutions such as takeaway menus, loyalty and marketing platforms have all been extremely popular.”

“My advice is that businesses should plan ahead and not leave implementing new technology to the last minute, as this can cause problems when re-opening.”

HOW CAN IMPLEMENTING TECHNOLOGY HELP HOSPITALITY FIRMS RETAIN CUSTOMERS AND PROMOTE LOYALTY? “EPoS solutions can now be integrated with digital marketing software which allows businesses to interact, reward and increase the number of returning customers through personalised marketing campaigns.

“Implementing such technology allows businesses to offer a tailored, well-aligned experience which can promote customer loyalty as it creates a sense of belonging through personalised messages, gamification and compelling incentives based on their preferences and purchase history.”

HOW CAN BUSINESSES CONTINUE TO PROVIDE A PERSONAL SERVICE AS PART OF THE NEW TECHNOLOGY-LED CUSTOMER EXPERIENCE? “It is always important for businesses to operate through the ‘customer is key’ mentality and provide a personalised service by gaining information in a non-intrusive way and using it to better their experience.

ARE CUSTOMERS MORE OPEN TO USING TECH“For example, businesses can use AI technology to gain an understandNOLOGY AS PART OF THEIR EXPERIENCE AT ing of specific customers’ regular orders and how often they visit, to HOSPITALITY VENUES AS A RESULT OF THE PAN- ensure they have their favourite items available to avoid disappointment.

DEMIC? Another example is if a customer hasn’t visited the hospitality venue in a while, the business can send tailored deals to them to entice them back.”

“The majority of hospitality business owners I have spoken to have found that throughout the pandemic their customers have been far more open to using new technologies as part of their experience.

“I think many customers, especially those who may have been reluctant to engage with technologies such as mobile app ordering before, have taken to it much quicker than expected. This seems to be down to the convenience and extra level of safety it provides customers when visiting hospitality venues during the pandemic.”

HOW CAN BUSINESSES IN THE SECTOR TAKE ADVANTAGE OF TECHNOLOGY NOW TO PREPARE FOR REOPENING POST-LOCKDOWN? “Now is the time for business owners to look at the technology they currently have in place to see if there are better, more efficient and

DO YOU BELIEVE THE DESIRE FOR TECHNOLOGY-ENHANCED HOSPITALITY EXPERIENCES IS HERE TO STAY POST-PANDEMIC? IF SO, WHAT TECHNOLOGY TRENDS ARE WE LIKELY TO SEE? “Yes, most definitely. Many businesses and customers have experienced the positive impact of technology-enhanced hospitality experiences, and there will continue to be a demand for new, more personalised experiences as a result.

“I think, over the next few years, technology trends within the industry will include BI and AI automations and integrations, and this will be the key for any business looking for tech-solutions post-pandemic.”

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

As hospitality operators prepare for business recovery despite an uncertain reopening schedule, Jane Peyton, founder of School of Booze, has launched an online drinks education platform offering training courses in Beer, Cider, and Wine.

The courses are an opportunity for team members to develop their drinks knowledge to provide the best possible customer service and memorable experience once hospitality is open for business again.

There are three levels of learning - Beginner, Intermediate, and Advanced - offering essential starter knowledge for anyone who works in the drinks industry and wants to know more about what they are selling or to expand their knowledge to improve their career prospects.

Commenting on the launch, Jane Peyton said “All staff should know what they are selling and be able to engage, communicate and enthuse customers about their drinks offer. Educated staff are more motivated and good for business, as they bring a higher likelihood of encouraging incremental spend. They perform more effectively and have more confidence in upselling, giving customers a better experience and more confidence in the service provided.

They feel more valued, are happier, enjoy their work more, stay in the job for longer and therefore bring greater stability and a clear career pathway to a business.

“With so many talented hospitality staff currently on furlough, this is the ideal time for them to study a relevant subject to add to their CV and ensure that their expertise can contribute to the sector’s recovery.”

The convenient courses are concise with easy-to-learn content in audio and written formats. They are aimed at people who work in the on-trade and offtrade, brand owners, drinks producers, PR and Marketing or associated suppli-

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

The courses are accessed through School of Booze’s learning portal via mobile devices or computer, allowing study to be completed whenever and wherever is convenient, removing the need to travel and sit in a classroom. When students feel ready, they take an online multiple-choice examination and receive a digital certificate when they pass. In other words, the School of Booze courses are ‘On Your Device, In Your Place, At Your Pace’.

The courses have been developed in response to the growing number of hospitality staff who want to become better informed about beer, cider and wine, as businesses seek to use every advantage through the preparation of pandemic recovery plans. They draw on Jane’s experience as a drinks expert, having run tasting, training and education, and consultancy events. Jane is a Beer Sommelier, was Britain’s first accredited Cider Pommelier, is accredited through the Wine & Spirit Education Trust, and has also written extensively about drinks and the hospitality industry.

Individual online learning courses from School of Booze are priced at £50 inc VAT, with discounts available for subscribing to multiple programmes. “With three levels of study available” continued Jane “the courses offer an informative and engaging way to learn for beginners, intermediates and advanced students and are aimed at further improving service standards within the UK hospitality sector.”

The online courses are available through the School of Booze website. Single subject education materials such as the principles of Beer & Food Matching will be available next month. www.school-of-booze.com

Consumers Happy To Head Out From 12 April Issue 50

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With less than a month to go before hospitality starts to resume trading, CGA’s new Consumer Countdown to Reopening Series research shows a widespread determination to get back to restaurants, pubs and bars— even if it means sitting outside.

become more confident about going out in light of the COVID-19 vaccine programme. Managing bookings and walk-ins and keeping up hygiene and distancing protocols will all be important if venues are to persuade these cautious consumers back.

The series of four reports draws on CGA’s latest consumer research and a special additional survey to uncover consumers’ attitudes and help businesses plan for outdoor reopening in England from 12 April. The first report, available now, finds that three in four (76%) consumers are likely to visit a venue with outdoor seating within a month of reopening. A third (33%) plan to get back within a week, and 12% intend to return on the first day they can.

The success of outside openings may well depend on the weather from mid-April, and the use that operators can make of their outdoor space. RISE, CGA’s outlet and location targeting tool, can help identify outside trading opportunities, and suggests around two in five sites in England have some outdoor space that could host guests.

It’s very encouraging to see that so many consumers are keen to get back to hospitality, and willing to sit outside so they can do so,” says Rachel Weller, CGA’s head of consumer research and marketing.

That leaves a quarter (24%) of consumers who aren’t likely to return until at least 17 May, when venues can trade inside again. This group are put off in equal measure by not wanting to sit outside (40%) and a desire to avoid crowds (39%)—though the majority plan to return either when indoor seating is available (21%) or when eating and drinking out feels normal again (59%). By June, four in five (81%) consumers in England say they are likely to be back in the market.

“Businesses that can meet the needs of these outdoor eaters and drinkers should get a useful kickstart to sales ahead of fuller reopening in May. Just as importantly, these five weeks provide an excellent chance to reassure all consumers that it is safe to eat and drink out again.”

The Consumer Countdown to Reopening data reveals very similar patterns of consumer sentiment in Scotland, where hospitality operators have a provisional reopening date of 26 April, two weeks after England. There are frustrations about Scotland’s delay, with a quarter (24%) of consumers there thinking the approach eases restrictions too slowly, compared to 16% in England.

However, a significant number (41%) of those not returning before mid-May say they don’t plan to visit venues for a long time yet. It is a reminder that venues still have a job to do to reassure guests about safety, even if consumers have

“Indoor Drinking Outdoors” -Another “Idiocy” Says Tim Martin As the country moves towards the first stage of the “roadmap” out of lockdown Wetherspoon chairman Tim Martin has hit out at what he calls the government’s “weekly barmy ideas “.

Like kings of old, Boris and the “quad” are bypassing Parliament, he says with tacit approval from the evanescent opposition, and are foisting “oven-ready” idiocies on the public.

Wetherspoon was contacted on Friday by a national newspaper reporter, seeking comments on yet another Downing St initiative for pubs.

About 20 years ago, as a one-off aberration, during a beer festival, the great Wurzles played in the garden at this venue- and the neighbours were up in arms at the racket from the crowd. We avoided a repeat, and relations have been good ever since.

One crazy aspect of the proposals is that the government itself has banned indoor drinking in pubs. Now it’s permitting indoor drinking outside pubs- in marquees.

Less than half the UK’s pubs will be open in April. If the weather’s good, up to 100% of UK customers, deprived of a pint for yonks, may head towards those which are open- except that 80% of the space at the “open” pubs , that which is indoors, will be shut. What could possibly go wrong?

meals only”, to baffling tiers, and then to lockdowns.

Marquees are expensive and will be jettisoned in a jiffy by Downing St, if selfish political expediency deems it advantageous.

The hospitality industry needs to remember that transmission of the virus, counterintuitive though it may be, has been extraordinarily low in pubs since reopening last July.

The medical evidence has been unambiguous, although it has been manipulated and distorted by the government and SAGE- transmission has overwhelmingly occurred in care homes, hospitals and households.

Pubs are pawns in the game and kowtowing to the latest headlinegrabbing initiative doesn’t pay.

Of course, the normal pub safety features and controls, those which are indoors, built up by increments over decades and centuries, will be lost under these arrangements- including visibility of customers from the bar, cctv, proximity to lavatories, comfortable seating and so on.

The truth is that the madcap Downing St dodgem car is out of control. It’s using emergency powers to spend more money than any government in history, unsupervised by parliament, and unchecked by a supine opposition.

Politicians, the press and the public should note the tribalism and division implicit in the message from Downing St- the government wants to “ strip power from town hall busybodies and stop them blocking moves, which could help pubs recover”.

As the Sage of Omaha, Warren Buffett, has said, the market, unlike the Lord, does not forgive those who know not what they do- as then Prime Minister, John Major, discovered, in the debacle of the UK’s ejection from the exchange rate mechanism (ERM) in September 1992.

Tim Martin said: “The government is going to announce tomorrow… that when pubs reopen… they will be able to put up marquees …..without planning permission until September (and) tables and chairs … on pavements….The government is keen to strip power from town hall busybodies to stop them blocking moves which could help pubs recover”.

There is no doubt that some town halls can be bureaucratic, from time to time, but they’ve generally been helpful to pubs, and have been cooperative in granting permission for outside seating over the years.

The proposal, bearing the fingerprints of the Downing St PR department , which is slightly bigger than the British Army of the Rhine, is entirely barking.

In demonising town halls and bigging up the government, Downing St is indulging in autocratic and divisive politicking- which always results in stupid decisions.

Wetherspoon, for example, has a five-acre beer garden in Exeter, probably with more indoor space than all central Exeter pubs combined, if covered by a giant marquee.

Some publicans and politicians will likely be seduced by these crumbs from the Downing St table, but they should beware- the government has veered from “eat out to help”, to curfews, to “substantial

As to the marquee proposal, Downing St should remember that the real micromanagers and busybodies in the last year haven’t been in town halls- they’ve been in 10 Downing St. The pub trade and the country need less weekly, barmy ideas from Boris in the future- and more review by parliament , consultation with industry and common sense.

MPs and the public should relay to Boris the advice from Eddie Grant’s famous song: “Sometimes, I think it’s insanity, the way you go”.

More Than 7,500 of Britain’s Licensed Premises Lost in the Year of COVID Figures from the forthcoming edition of the Market Recovery Monitor from CGA and AlixPartners reveals intensifying closures in 2021 and a devastating toll on independents Britain has 7,592 fewer licensed premises than it did before the COVID-19 pandemic hit, according to a new report to be published next week by analysts CGA and advisory firm AlixPartners.

The March edition of the Market Recovery Monitor, published as the UK marks 12 months since its first lockdown, sets out the full devastating impact of the pandemic and lockdowns on hospitality, including a rapid acceleration in closures since the start of 2021. Britain’s total licensed premises fell by 2,713 over January and February—equivalent to 46 closures a day, or one every 31 minutes. In total, Britain had 107,516 sites at the end of February 2021, down by 7,592 or 6.6% from 115,108 in March 2020.

The Market Recovery Monitor reveals how independent businesses have borne the brunt of closures. A total of 5,112 have been lost since March 2020, including 1,971 in January and February alone. This reflects the vulnerability of small and family-run businesses by comparison to well-invested restaurant and pub groups, which have recorded 1,229

closures—fewer than a quarter of the independent sector’s number.

Karl Chessell, CGA’s business unit director for hospitality operators and food, EMEA, said: “While hospitality finally has a roadmap out of lockdown, these figures show that dozens more businesses are being pushed to collapse every day. Losing Christmas sales had a shattering impact on many entrepreneurial restaurants, pubs and bars, who add so much colour to our high streets and enrich communities up and down Britain. Hospitality is a vibrant sector that can help to kickstart the UK’s economic recovery this summer, but in the meantime support is desperately needed to avoid thousands more business failures.”

Graeme Smith, AlixPartners’ managing director, said: “These figures show what a truly devastating 12 months it has been for the hospitality sector. All segments of the market have been impacted, but the dynamic independent sector has borne the brunt of closures. The pandemic has reshaped the market for many years to come and unfortunately there are likely to be further casualties before businesses are permitted to trade without restrictions this summer. With many businesses unable to trade before 17 May, further support is needed for the industry, which is creaking at the seams.”

Restaurants Reopening: The Powerful Connection Between Taste and Sound 14

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By Erin McCullough, Brand Music Consultant at sonic branding agency DLMDD (www.dlmdd.com) and Jessica Weiss, Communications and Branding Specialist.

As the UK marked a year since the start of the first lockdown, restaurants and bars across the country have been busy preparing for their longawaited reopening. Despite the very sad fact that many venues may not have survived this turbulent year, the good news for hospitality businesses right now is that the British public are chomping at the bit to once again visit their favourite haunts, or to sample new eateries. After months of staying at home, consumers are ready to splash the cash and a number of restaurants are reportedly fully booked for months to come.

But as restaurants plan for their grand reopening, how should they go about enhancing their customer experience? After a year in which sound has come to the fore like never before, hospitality businesses should consider how music can have real impact on the ambience of their restaurant and consequently the experience of their customers.

SONIC SEASONING Eating is mostly thought of as a four-sense experience. We see something delicious on our plate, smell the aroma, feel the texture in our mouth, and taste the complex flavours. Sound is not often considered part of the equation. But as researchers are rapidly discovering, what we hear while we dine is extremely important: factors like acoustics, background music, noise levels, and the sound of the food itself can change our experience massively, with huge potential to shift the future landscape of food and restaurants.

WE’RE ALL SYNESTHESIACS There may be certain aspects of synesthesia (a neurological phenomenon where stimulation of one sense leads to involuntary experiences in a second sense) that we all possess: sound can be a potent manipulator of flavour. This specific sense-pairing seems to happen to everyone, with largely standard observable effects.

‘Taste originates in the brain as much as it does the belly,’ explains Dr. Tim McClintock, of University of Kentucky. These effects are felt in a variety of ways, with the volume, pitch and personal preferences of the individual all playing a part. In one study, participants tasted and rated wine while four different songs, ranging from mellow to harsh, played softly in the background. The participants were unknowingly influenced by the aural triggers around them, believing the wine accompanied by mellow music to be higher quality.

actually been shown to enhance the taste of umami, so no more complaints about airplane food!

SOUND SOMMELIERS Taking things a step further than the right level of background noise, restaurants may even want to employ ‘music sommeliers’ to suggest perfect pairings of song to meal. Sound could become the final frontier in high-end food presentation.

This is something that celebrity chef Heston Blumenthal has been experimenting with since 1997, when he introduced his dish Sounds of the Sea. Guests were served fresh seafood and edible seaweed on a bed of sand-like tapioca while listening to the sound of breaking waves played into their ears via iPod. Blumenthal hoped to bring the multi-sensory experience to life and bring out the freshness of the fish.

TOFFEE TASTING

COMMERCIAL APPLICATIONS

There also seems to be an innate connection in our brains of sweetness to higher pitches, and bitterness to lower pitches. The Crossmodal Laboratory at Oxford University explored this with cinder toffee. If we listen to a low-pitched sound, our taste awareness shrinks to the back of the tongue, focusing on the toffee’s bitter elements. But when listening to a high frequency, the sweetness takes a much more prominent role in the flavour experience.

Once we realise just how important the sound is to the overall multisensory experience, we start to understand why it’s so important in marketing to pick the perfect soundtrack to both accentuate the satisfyingly crispy, crunchy, and crackly sounds of the food, and suggest the specific flavour characteristics of the experience.

Sound cannot create a taste that isn’t there, but can act as a ‘sonic seasoning’ to bring out different elements and draw attention to certain characteristics in your tasting experience.

LEVEL UP Restaurants need to choose their background music very carefully to set the right ambience to compliment their food. They also need to think about how loud they play it: noises over around 80db suppresses our ability to taste sweetness and saltiness, leading to a less pleasurable experience. Conversely, the background hum of airplanes in flight has

More recently, high-end steak restaurant Hawksmoor and popular meal service Gousto have been offering playlists to compliment their dine at home kits, to make sure every sense is catered to and to maximise the experience.

What’s clear is there is huge potential to create new and powerful experiences through the connection of taste and sound, which will become a much bigger part of everyday life in the coming years as research continues to decode this mysterious phenomenon. So as restaurants prepare to welcome back guests in the coming weeks, they mustn’t forget the power of sound in bringing their customer dining experience to life.

New Funding To Prepare High Streets and Seaside Resorts For Summer Measures to support a safe and successful reopening of our treasured high streets and seaside resorts ahead of a great summer were announced by Communities Secretary Robert Jenrick.

As the nation looks forward to life beginning to return to normal, with people making plans for domestic holidays and days out with friends, the Communities Secretary announced a comprehensive package of support to help kickstart local economies and businesses and give people reassurance they can shop and socialise safely.

fiti Mr Jenrick has also announced the first 70 councils who will benefit from targeted, hands-on support from the government’s High Streets Task Force.

Communities Secretary Rt Hon Robert Jenrick MP said: “As we move to the next stage on the roadmap out of lockdown we are all looking forward to being reunited with friends and family outdoors and making a safe and happy return to our favourite shops, cafes, pubs and restaurants.”

“To make sure that businesses can make the most of the summer, businesses such as pubs and restaurants, including where these premises are in listed buildings, will be allowed to use their land more flexibly to set up marquees and provide more outdoor space for diners as restrictions ease, allowing them to serve more customers and recover

only just fit inside.

what was ( and what was not ) important to them”.

However, with demand for the excellent Microsave® cavity liner growing daily, this creates a problem for the user. The ½ gastronorm dish cannot fit inside the Microsave on these ovens, so does the site protect their oven with a Microsave, or use a smaller dish to cook in?

He continued “They want a well-built, high quality microwave they can rely on. The oven must also have a Microsave cavity liner to protect their investment. With the larger cavity, chefs can easily use either a ½ or 2 off 1/3 Gastronorm dishes, to give real versatility”.

“Our Welcome Back Fund gives every city, town and high street support to prepare for a great summer. This funding will help councils and businesses to welcome shoppers, diners and tourists back safely.”

Part of this funding will be allocated specifically to support coastal areas, with funding going to all coastal resorts across England to safely welcome holiday makers in the coming months.

“As soon as the roadmap allows, we need to get behind our local businesses and enjoy all that this country has to offer and that we’ve been missing so much.”

The funding can also be used by councils to:

Support for the high street The measures announced are just some of the ways the government is supporting the retail and hospitality sector including: • £350 million from the Future High Streets Fund to be invested in 72 areas across England to renew and reshape town centres – making them a more attractive place to live, work and visit.

• Protections from the threat of eviction for businesses unable to pay their rent have been extended until the end of June 2021, helping businesses get back on their feet as restrictions lift across England.

• The High Street Homes Permitted Development Rights will make it easier for disused buildings to be repurposed and provide housing.

• Providing restaurants, pubs and cafes with the freedom to offer takeaway services; and making it easier for businesses and communities to host markets and stalls so customers can be served safely.

• The provision of public toilets is also being reviewed to ensure that there are appropriate facilities for visitors to town centres.

• A generous package of support to businesses and communities, with over £35 billion in financial support since the start of the pandemic.

• Through the £4.8 billion Levelling Up Fund, the £220 million Community Renewal Fund and the £3.6 billion Towns Fund the government is investing in long-term infrastructure projects to level up our towns and rural areas and ensure the vitality of our town centres for years to come.

A new £56 million Welcome Back Fund will help councils boost tourism, improve green spaces and provide more outdoor seating areas, markets and food stall pop-ups – giving people more safer options to reunite with friends and relatives.

• Boost the look and feel of their high streets by investing in street planting, parks, green spaces and seating areas to make high streets as beautiful and welcoming as possible • Run publicity campaigns and prepare to hold events like street markets and festivals to support local businesses • Install signage and floor markings to encourage social distancing and safety • Improve high streets and town centres by planting flowers or removing graf-

from the effects of the pandemic.”

“I’m allowing every pub in the country to erect a marquee in their garden for the whole summer as a one-off power to support our locals.”

WINA Microwaves, The Answer To The Question The solution is the exciting new range of WINIA heavy duty commercial microwaves.

The 1500w & 1850w ovens comes complete with a Microsave cavity liner as standard and the larger cavity can easily accommodate either one ½ Gastronorm dish or two 1/3 Gastronorm dishes.

Regale Microwave announce it’s ‘Solution’ promotion, which starts in April.

But if Regale has the solution, what’s the problem ?

Many Microwaves have a cavity designed so a ½ Gastronorm dish can

The ovens also come with super bright LED interior lights, which are designed to last far longer than the out dated incandescent bulbs still found in many commercial microwaves.

Pat Bray, MD of Regale Microwaves is rightly proud of his companies latest product group.

“We listened very closely to our customers and users to understand

SPECIAL OFFER There has never been a better time to look at the WINIA brand of Commercial Microwaves. Starting in April, Regale Microwave are giving 2 x 1/3 and 1 x ½ Polycarbonate 100mm gastronorm dishes worth over £15.00 with the first 100 pieces with either model WINIA KOM9F50 (1500w) or KOM9F85 (1850w).

Visit www.regale.co.uk Email sales@regale.co.uk Telephone 01329 285518

Will the UK Depart from EU GDPR Regulation?

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CLH Digital

Issue 50

John Goss is a barrister practicing at 5 Essex Court chambers (www.5essexcourt.co.uk) in London. He specialises in Data Protection & Information Law, Personal Injury, Licensing, Public Law and Inquests. He acts for private companies, individuals, and a range of Government departments and public bodies, including on a ‘direct access’ basis.

Three years after the UK’s data protection regime was radically overhauled by the adoption of GDPR, there are rumblings from the Government that further changes might be afoot now that the UK has left the European Union. Although there has been no change on the ground for the hospitality sector, that means we are now operating under what is known as the ‘UK GDPR’, rather than the original EU GDPR. Post-Brexit, the UK GDPR can be amended by Parliament.

The Culture Secretary, Oliver Dowden, has suggested that under the current rules ‘too many businesses and organisations are reluctant to use data – either because they don’t understand the rules or are afraid of inadvertently breaking them.’ He wants the appointment of a new Information Commissioner later this year to lead to a focus not only on privacy, but also the use of personal data for ‘economic and social goals.’ Similarly, in a recent article the Minister for Media and Data, John Whittingdale, has suggested that the UK ‘will champion the international flow of data, seeking to enable secure, trusted and interoperable exchange across borders, while continuing to protect data to high standards.’

What might these straws in the wind point towards? The most likely possibility is changes to the requirements set by the UK GDPR around international data transfers. That might well assist multi-national hotel or restaurant chains, who would be able to transfer customer or employee data outside the UK more easily. Less strikingly, the UK could simply make data adequacy decisions about more countries, without changes to UK

GDPR. Mr Whittingdale’s article specifically raised the possibility of the UK granting data adequacy decisions to international partners beyond the EU. The big prize would be a UK-based adequacy decision for the USA. A perhaps less likely possibility is that the UK GDPR could also be amended to reduce the levels of fines from the punitive levels possible under the EU GDPR, in an effort to reduce the fear factor associated with mishandling personal data, or to provide a wider range of justifications for processing personal data. But so far that does not seem to be on the agenda. The substantial fines of the sort imposed recently on Marriott International for mishandling of customer data seem likely to be here to stay.

Short of changing the statutory framework, another possibility is simply Government encouragement to the Information Commissioner’s Office to redirect its efforts away from enforcement and compliance, and more towards enabling innovative uses of personal data. One way the ICO is doing that at present is via its current ‘regulatory sandbox’. Several projects in the sandbox relate to age verification, an area which is likely to be of interest to the hospitality sector as it develops. Most pub chains, for example, now have apps for remote ordering, which might be further developed to include age verification. We might also see policy or guidance around the use of customer data for more sophisticated analytical purposes or permitting more finely targeted advertising.

But of course, there are likely to be limits on how far any changes can go. At present, the UK is waiting for a final decision on data adequacy from the European Commission. Even once an adequacy decision is obtained, it could be challenged in the European Court of Justice: the Commission’s decision to grant partial adequacy to the USA has been struck down there twice. So too much divergence from the standards set by the EU GDPR is likely to put data flows to and from the EU at risk. For that reason, express or sweeping changes to the current statutory framework seem unlikely. And the Information Commissioner is an independent regulator, who may well not bow to pressure from the Government.

As always in the world of data protection, change is clearly coming, but it is not always clear what form that will take or what its consequences will be. For the hospitality industry, the best advice on data protection – as in other areas – remains ensuring that the basics are being done right, that clear policies and training are in place, and that you know which specialists to turn to should issues arise.

Chef Philli Cooks with The Sausage Man and Lamb Weston

The Sausage Man teams up with Lamb Weston to inspire operators with innovative, celebratory dishes for the coming summer months. Chef Philli Armitage-Mattin, Master Chef the Professionals 2020 Finalist, Chef Philli Armitage-Mattin joins the two companies to help kick-off the collaboration in style!

Joy is in the air as people across the land anticipate letting loose and whooping it up after lockdown is lifted. So, there’s no better time to share our exciting news – we at The Sausage Man are excited to announce our exciting new partnership with Lamb Weston! Their high quality range of British potato products compliment our authentic German range perfectly.

Street Food, outdoor eating, delivery and fusion cuisine will all play a big role for operators reopening in 2021 so how can pubs, restaurants and food truck owners surprise their guests easily with tantalising new recipes? The Sausage Man and Lamb Weston have the solution – and who better than Chef Philli to cook up some of the yummiest, most irresistible and instagrammable recipes to celebrate the partnership.

Think German food fused with exciting flavours. One typically traditional German dish is currywurst and fries, packed full of spice. So why not go crazy for Chef Philli’s katsu curry with crispy panko bread-crumbed Bratwurst from The Sausage Man, and togarashi fries using Lamb Weston Hot2Home or Stealth fries?

“How can you improve upon sausage and mash or a hot dog with fries? Chef Philli has dreamed up some super creative, highly flavoursome recipes for us such as Korean Kogo – sausage and fries on a stick – that is so Instagramable consumers and operators will love it!” said Andrea Deutschmanek, Lamb Weston’s International Marketing Lead, Northern Europe. “We gave her the freedom to create these dishes and she stunned us with strong and bold flavours that will wow!”

“Being a chef is about being passionate and creative. It’s about being an artist. We use simple foods and turn them into beautiful creations. Just like Lamb Weston’s products, The Sausage Man’s products are perfect for this!” says Chef Philli.

“When designing dishes today we have access to a larder of worldwide ingredients. This gives you the ultimate creativity. Along with that, it’s important to make dishes colourful and Instagramable. People want their food be beautiful on the plate. The camera eats first.

“I’ve created some simple sausage-based dishes with Lamb Weston and The Sausage Man, fused with flavours from around the world, that both look and taste fantastic. I hope keen cooks will take these ideas and build on them.

“My passion is creating delicious dishes that you crave and simplifying them so that the recipes are easy to make for everyone. I love Asian cuisine, and have really enjoyed experimenting to find the best ways to fuse Asian flavours with these traditional German favourites.”

Joshua Grocott, Marketing Director for The Sausage Man, said: “Chef Philli delivered some extraordinary dishes, completely reimagining ‘sausage and chips’ as a concept. Using the quintessentially British chips of Lamb Weston and our authentic German sausages as a starting point, Chef Philli tied in complimentary flavours from around the world to develop tasty plates that please the eye as well as the taste buds. This menu is easy to recreate, especially with Chef Philli’s step-by-step videos, and every recipe looks and tastes fantastic!”

Check out the first episode of “Cooking with Chef Philli” on the website at www.sausageman.co.uk/chefphilli-korean-kogo

Pork Scratchings Named Favourite Pub Snack named pork scratchings among their favourites while 34 per cent named peanuts.

The survey, which separated crisps by flavour, surprisingly revealed that only 4 per cent of pubgoers named cheese and onion among their top pub snacks, with salt and vinegar coming third while ready salted came fourth. Bacon fries made the top 20, as did Bombay mix, Scotch eggs and pickled eggs.

Olives, salami sticks and wasabi peas were also among the preferred snacks.

Pork scratchings are the UK’s favourite pub snack according to a recent poll, with peanuts (salted and dry roasted) second and third followed by salt and vinegar crisps.

Pub snacks have long been a traditional favourite, often bought on impulse, and are considered the perfect partner with a drink, with pork scratchings, traditionally made from pork rind, delivering a distinctive combination of hard crunch and a rich soft texture, and seen as the perfect “meat and drink” combination for pub goers with 83% of pork snacks consumed with a drink.

The past 12 months have provided unprecedented challenges for the pub sector, now as pubs prepare to open their outdoor spaces on April 12, with indoor spaces open from May 17, 2,000 pubgoers were asked to choose their favourite snacks, with no limit on their selections., And 37%

According to food historians, butchers started selling pork scratchings in the 1930s, calling it crackling, however it is believed they first went to market almost 100 years ago in the West Midlands is working class snack arising from the addition of families keeping their own pig at home to be fed to the slaughter.

Matt Smith, Marketing Director, Tayto Group who own the UK’s top 3 pork brands says, “We’ve seen sales of scratchings soar – even through lockdown – as people ‘take the pub taste home’.

“We know that snack sales increase by up to

80% when they are made more visible. If customers can see your range they are more likely to buy so, stocking the right range and ensuring they are highly visible as crucial capturing those profitable incremental impulse sales”, we have developed some fantastic POS including bar runners, beer mats and display solutions specifically to support on trade sales” “We’re thrilled that it’s ‘official’ – when it comes to the ULTIMATE PUB SNACK, there’s no matching a scratching!”

Rob Parkin of SCTSCT commented, “All good landlords know how to please the customers and will have a good selection of ready snacks for every drink and every occasion. And simple ready to eat snacks work well!

“Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular which are back in fashion!”

David Arnold, director of Perspectus Global, which carried out the survey, said he was ‘delighted’ to see pork scratchings at the top of the list.

He added that 73 per cent of those surveyed cited their local pub as their number one ‘happy place’.

What’s Keeping Operators Up At Night: New Heineken UK Research Reveals The On-Trade’s Biggest Challenges and Priorities For 2021 20

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Issue 50

from displaying social distancing signage and sanitising tables in between covers, to hosting events like curry or quiz nights. Establishing these lower-tempo ‘Rhythm of the Week’ activities will help drive footfall and loyalty during quieter periods, rather than relying so heavily on the weekend trade. This led to the creation of POS Direct, so our customers could access professional point of sale and digital assets, from safety and reopening POS to personalised events and promotions.

You can also offer your venue as a great remote working space, with speedy Wi-Fi and a business offer lunch included, to bring in more customers. Wireless Social is a tool that sits over your existing Wi-Fi network and allows you to capture customer data then retarget them based on their demographic, likes, interests or how often they visit – helping you drive footfall. Through the HEINEKEN Buying Club you can receive a 55% discount on the annual fee of Wireless Social, helping you drive more traffic for less money.

To better understand operators and therefore provide the right support that they need, HEINEKEN has commissioned research into the on-trade’s biggest concerns, challenges and expectations ahead of reopening. This new insight – provided by real operators managing wetled and food-led venues across the UK – will assist HEINEKEN in delivering relevant support at the right time to give on-trade businesses every chance of success in 2021.

Commissioned in December 2020, HEINEKEN’s research revealed that the three main challenges facing operators are attracting new customers (20%), retaining current customers (18%) and managing costs (17%).

Recruitment and retention of staff was also a key concern for food-led operators.

Recent HEINEKEN consumer sentiment research shows 42% of consumers are excited to try new drinks brands and 37% plan to make their on-trade visits more special by choosing more premium drinks and food. Your customers are after a quality experience, so taking time to properly train your staff is an investment worth making – especially with new starters and people who have been on furlough so may be less confident. From delivering perfect serve and new hygiene protocols, to recommending dishes on your menu or great drinks pairings, this will help enhance your customer experience and encourage them to return again and again.

When used effectively, your social media channels can not only tempt existing customers back but help reach new prospects. Drive awareness of your offering, focusing on good food and outdoor space – the top two traits consumers will be looking for in an on-trade venue. Even before the government announcements, 53% of people are more likely to visit a pub if it has a beer garden, increasing to 67% among 25 to 34year-olds. Capture attention by posting regular, relevant content with images and video and keep your tone light, upbeat and chatty – just like you would if you were talking face to face.

Via The Pub Collective, HEINEKEN offers support on what type of content to share (and when) to connect with customers, as well as free social media training for operators, in partnership with our Star Pubs & Bars.

HOW TO RETAIN CURRENT CUSTOMERS Your customers are looking forward to a perfectly poured, quality pint from their local. Reminding current customers of all the reasons they love your venue and showcasing the ways in which they will be kept safe will boost confidence and encourage them back into your business –

HOW TO UPGRADE YOUR OUTDOOR SPACE First impressions are everything; you can drive footfall and promote dwell time with a smart, clean environment. Simple housekeeping like pressure washing the path up to your entrance or adding flowers and benches will make your space attractive to passers-by and shows you care about safety and hygiene. It’s also worth investing in coverings, lighting and heating to weather-proof your space and encourage people to stay longer. To help finance these up-front costs – which pay dividends – you can access unique discounts from top suppliers like Woodberry (quality outdoor furniture) via the HEINEKEN Buying Club. Our Facebook group, The Pub Social, is also a great source of recommendations from other operators.

Ensure you promote your great outdoor space on your website and via social media. Customers won’t be visiting if they don’t know it’s there! Your garden should feature at least twice in your nine most recent social posts alongside relevant hashtags like #beergarden. Video content is key and attracts higher engagement than still photos, meaning your photos will get pushed to the top of your followers’ newsfeeds – increasing your chances of attracting customers.

HOW TO BOLSTER YOUR FOOD OFFERING

HOW TO ATTRACT NEW CUSTOMERS

As restrictions start to ease, your online presence becomes no less important. After months of remaining at home watching Netflix, the ‘Staycation’ is likely to be a big part of 2021. With over 200,000 visits per month, Useyourlocal.com offers a great opportunity for potential customers, locals or people visiting the area to discover your pub based on their location or search criteria.

HEINEKEN’s research also revealed that to futureproof their businesses, operators are looking at upgrading their outdoor spaces and bolstering their food offering.

This is just a taster of the operational expertise and advice shared by our Star Pubs & Bars. Through the HEINEKEN Benefits Bar, we are able to share further support for maximising any size of outdoor space, ensuring it remains compliant, and real experience and insight from Star Pubs & Bars with our customers. All easily accessible via HEINEKEN Direct or your HEINEKEN representative.

Driven by these research results and feedback from HEINEKEN’s own customers and its Star Pubs & Bars, HEINEKEN created the Benefits Bar. HEINEKEN has built and gathered all the benefits of simply working together into this virtual local, serving up the products, services and ideas operators need to help them run a profitable pub business.

Offering a flavour of the vast pub expertise and insight available to its customers, HEINEKEN has shared top-line advice for future proofing your business, in line with the key concerns outlined in the research.

A digital presence is the best way of helping people discover and visit your venue – especially when 87% of people search online before they choose where to spend their money. If you don’t already have a website or feel yours may not be working hard enough for you, we recommend Useyourlocal, which is accessible at a discounted rate via the HEINEKEN Buying Club – one of many tools that sit within the HEINEKEN Benefits Bar. Useyourlocal can help you create a great looking website in just 20 minutes! Once your website is set up, your regulars can like or follow your pub to receive newsletters and updates to encourage repeat visits.

The service also integrates with your social media channels and the team can even help with maintaining your site on an ongoing basis – all geared towards keeping your members up to date with planned events and to attract new customers.

year, the app is easily accessible for all staff and could help you tap into an additional £25,000 worth of profit – plus it’s available free via the HEINEKEN Buying Club.

HOW TO MANAGE COSTS From equipment to utilities, we understand running a pub business isn’t cheap – and now more than ever you’ll want to make financial savings where you can. Simple measures like introducing more energy-efficient light bulbs, better insulation for boilers and pipes, and using more seasonal products in your menus can all help to chip away at running costs.

Reviewing your supplier base is always an opportunity to ensure you continue to get value for money, although this can take time to fully research and negotiate with suppliers.

That’s why we created the HEINEKEN Buying Club to offer our customers exclusive discounts and better commercial terms with leading suppliers to help manage costs. Sharing the combined buying power of HEINEKEN and Star Pubs & Bars saves an estimated £5,000 per pub per year, as well as time negotiating with suppliers. Whether it’s utilities, waste disposal, catering equipment or marketing tools, the HEINEKEN Buying Club has you covered. For example, you can get up to a 32% discount with wholesale foodservice supplier Brakes, 30% off catering equipment at Nisbets and 25% off outdoor furniture with Woodberry.

Also, you could receive an average annual saving of £1,500 with Biffa and save 10% on business insurance.

HOW TO RECRUIT AND RETAIN STAFF HEINEKEN and Star Pubs & Bars recommend Remit, one of the UK’s top providers of government funded apprenticeship programmes, whose recruitment and training solutions help businesses effectively and affordably. Under the government’s #PlanforJobs, you could be eligible for a £3,000 cash injection for every apprentice you take on from 1st April 2021. Per the revised Kickstart Scheme, you could also receive £1,000 for every new hire – no longer subject to taking on 30 staff.

Well-trained staff are typically happier and more loyal. However, in an industry with traditionally high staff turnover, training can be costly and time-consuming. Hello BEER is a staff training app providing courses in beer and cider quality from cellar to serve, ultimately helping you to deliver a great customer experience. Priced from just £2 per learner per

A venue’s food offering has become a major motivator for consumers when choosing where to go. When building your food menu, start by thinking about your customers, local competitors, food trends and planning your commercials (like setting dish RSPs and an overall target dry GP). Providing quality, locally sourced options and prioritising al fresco dining can increase the number of covers, boost profit potential and open up opportunities for events like barbecues. Challenge yourself to expand your menu and offer a point of difference, for example pulled pork or loaded hot dogs beyond simple burgers, which also adds a premium to your pricing. Wet-led venues without a kitchen could consider partnering with a local street food vendor to create a new, exciting experience. Whatever you decide to do, it’s important to ensure you deliver consistently high standards and utilise your digital presence to promote your offering to customers.

In trading with HEINEKEN, you will have access to the HEINEKEN Benefits Bar and its insights, tools and advice. We are proud to share the experiences of our Star Pubs & Bars with our customers, such as how to plan a new menu, adjust an underperforming one and encourage trade up – giving you everything you need to deliver a strong food offering in your own venue.

While the past year has seen numerous challenges, the research revealed that the suppliers delivering great customer service, regular communication and flexibility came out on top. For 99% of respondents, customer service is the most important factor in choosing a drinks supplier and it’s important to us that we deliver on this. Our UK-based contact centre, online portal and HEINEKEN representatives are all available to give practical support in a way that works best for you. Whatever your request, whatever your query, we are here to help.

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

Brrit British B itish free itish fr f id egg range liliquid liquiid

Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk

22

CLH Digital

Technology and Software

Issue 50

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 commercial 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.

aged 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.

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 See the advert on this page for further details or visit completed at the press of a button. With so much being possible remotely, there has been a surge in interest in the Access Maintain man- www.theaccessgroup.com/hospitality

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Hospitality Technology & Software Embracing Technology To Open Up New Revenue Streams and Automate Operations Andrew Gibbon, head of growth at ePOS Hybrid (www.eposhybrid.com), the start-up that’s disrupting the hospitality sector with market leading point of sale and payments technology.

From ever-evolving Government guidelines, to forced closures for months at a time, over the last 12-months the hospitality sector has faced countless obstacles. The pandemic resulted in significant changes across the industry, as reducing the level of human contact became essential.

The past year has also led to the digital transformation of the sector being accelerated considerably, with some real shifts in the way many businesses operate.

For small businesses particularly, it has proven that it’s crucial to streamline operations for greater efficiency.

This can substantially increase revenue – and while it has been challenging, some are set to come out of the other side stronger than before. Not only have we seen the way businesses interact with consumers completely shift, but businesses have been forced to pivot for the better, creating new revenue streams and offering customers a new, streamlined experience.

AUTOMATING OPERATIONS FOR GREATER EFFICIENCY AND INCREASED PROFITABILITY

CLH Digital

RESPONDING TO CHANGING GUIDELINES AND PIVOTING TO NEW REVENUE STREAMS As the Government prepared to lockdown the UK due to the pandemic in March 2020, many consumers pivoted further towards the use of delivery services more frequently to order takeaway food and drinks. Data from Statista around this time, uncovered that 60% of 18-24 year olds had already increased the frequency they use delivery services, with 26% confirming they planned to increase their use of delivery services – presenting a great opportunity for hospitality businesses to continue operating via this avenue. With the likes of Deliveroo and Uber Eats now operating in most parts of the UK too, small businesses are now able to outsource deliveries to third parties, to ensure they can still offer that same great hospitality experience without compromising on cost or quality.

Dark kitchens are also on the rise within the delivery space, which are essentially large-scale commercial kitchens without a restaurant or eatery attached.

They’re purely for deliveries and costs to operate come in at around 30% less than traditional premises. In addition to cost savings, other benefits include increased speed and efficiency and better working conditions for employees.

One of the biggest revenue drivers we’ve seen sweep the sector over the past few months has been hospitality businesses offering at-home dining experiences, via the introduction of cook-at-home kits or more traditional takeaway options for customers. Bars and restaurants across the UK have been creating bespoke experiences so that consumers can enjoy their favourite local spot from the comfort of their own home – and the key to running a successful takeaway service is to automate your processes. As with anything in the hospitality sector, timing is everything, with streamlined, efficient processes very much being the key to success. Automating workflows from the point of order to the kitchen, to the delivery driver, will ensure everything runs smoothly, resulting in less stress for your employees and of course an elevated customer experience.

INCREASING EFFICIENCY WITH CONTACTLESS

For this very reason we’ve seen multi-functional ePOS systems grow in popularity in recent months, due to the fact they improve workflows, increase the speed of service and minimise the chances of human error. By implementing one single platform, which controls and integrates everything from point-of-sale and online ordering to delivery management and stock control, businesses can gain greater control over how they run their business and interact with their customers.

There’s no doubt the hospitality sector has had a challenging time. However, it’s clear the industry is incredibly resilient and, thanks to the advancement of new technologies, which many operators have already started to adopt, we have seen automation significantly improve operations. Not only has this resulted in greater efficiency and improvements to the customer experience, but also increased profitability – which will contribute heavily to the recovery of the industry.

The pandemic highlighted a real gap in the market when it came to contactless technology, as reducing human contact became a priority across the board.

Now customers can order from their phone straight to their table using an app or a QR code, while paying the bill there and then. Not only has this helped to significantly reduce the need for human contact within certain processes, but it enables employees to focus more on creating the best experience possible for consumers. This has been incredibly valuable in recent months and ultimately reduces wait times, streamlines workflow and takes the pressure off employees already trying to navigate countless changes in the way the business operates.

ConnectSmart from QSR ®

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.

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

Flexible APIs and robust integrations allow operators to tailor the platform to their specific needs and focus on

Issue 50

what’s most important — the guest experience.

“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 your restaurant? do for your Learn more more at:

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

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CLH Digital

Hospitality Technology and Software

Issue 50

The Important Role Technology Will Play in the Hospitality and Catering Industry Post-Covid

By Maxwell Harding, Founder and CEO Dynamify (www.dynamify.com), a complete digital platform that enables users to pre-order and schedule pick-up times or delivery from food outlets Since the PM’s roadmap out of lockdown was announced, many hospitality venues have been considering when and how best to open in order to meet regulations while generating enough revenue to feasibly operate. Maxwell Harding, Founder and CEO of Dynamify, shares his thoughts on how technology will play a vital role in the reopening of the hospitality and catering industry post-lockdown. Highlighting how digitised approaches to catering will not only benefit customers but ensure businesses can operate efficiently and cost-effectively.

UTILISING TECHNOLOGY THAT’S READILY AVAILABLE During 2020, many hospitality venues were quick to adapt and find new ways to serve customers in a contactless way, including click & collect takeaways and QR codes to order, so there’s an argument that Covid-19 has already aided the industry to digitise. However, there are further steps that can be taken in the adoption of technology to maximise profit by utilising software available, including white labelled apps.

Digitising operations doesn’t need to be expensive. The industry has been relatively slow to implement technology, partly because of a misconception that it’s costly and tricky to implement, but also because status quo bias inhibited rapid adoption and adaptation - until Covid-19 took away the option not to innovate. Since launching the Dynamify platform in 2015, we’ve worked closely with hospitality and catering outlets to create a seamless, easy-to-use mobile app that venues can reskin in their branding and then ‘rent’, this is known as ‘Software as a Service’. They require no upkeep, software management or development by the establishment. It’s this type of readily available, plug-and-play technology that the industry must consider in order to future-proof operations and stay ahead of the curve.

REDUCE COSTS TO MATCH A STREAMLINED RETURN TO ‘NORMAL’ The roadmap out of the third national lockdown has shown us that the catering industry will not simply pick up from where it left off in March 2020. The challenges of the past year, coupled with the need to operate in some instances at half capacity to comply with social distancing measures, means many in the industry will be easing back into business with a leaner workforce and a need for more streamlined operations.

Fortunately, readily available automation technology helps hospitality and catering venues to successfully run leaner operations, mainly by cutting capital and operating expenses by up to 50% but also by working out of a centralised kitchen servicing numerous nearby sites.

With automation, there are options to digitise everything in one platform. Apps enable customers to preorder, make reservations, and pay contactlessly. Not only does this help to relieve time-poor staff, it eliminates

physical queues and shared touchpoints, an important element for venues post-Covid. For businesses, the software offers insight and quick-access data. By tracking orders and managing produce, venues can plan resource and product supply more effectively, reducing waste and saving costs leading to greater sustainability, both environmentally and economically.

Insight into customer purchases is another great way to introduce loyalty and subscription schemes and create targeted and successful marketing campaigns. In turn this will increase repeat custom and entice new clientele, while reducing costs and time spent on ineffective, ill-informed marketing campaigns.

HOW TECH IS ALREADY HELPING THE INDUSTRY TO CHANGE AND ADAPT The uptake and implementation of technology in hospitality and catering, which we projected to take five years, has taken less than one- accelerated by the urgent need to remove touchpoints and crowding throughout the pandemic.

Technology has been a lifeline for many hospitality venues over the last year, as apps have helped independent businesses offer click & collect and deliveries, enabling them to compete with large high street chains as well as globally renowned takeaway apps.

Another example of how essential technology has been to the continued running of the catering industry over the last year, can be seen through the exponential increase in the deployment of smart food lockers.

These app-access food storage facilities have enabled caterers to continue serving fresh food even after the kitchens and canteens close, while users can pre-order, schedule, pay and collect contactlessly through their mobile phones. At Dynamify, we’ve successfully activated food lockers in various organisations where staff work night shifts, including pharma companies behind the vaccines and in hospitals, meaning frontline workers can access nutritious, fresh food around the clock without queuing.

While food lockers won’t be the norm in every day hospitality outlets, nor will they completely replace traditional restaurant pick-up, they will change the way restaurants with 24/7 customers operate. And learnings from these will likely influence the use of technology in the wider industry over the coming years.

Automation is the key to ensuring the future sustainability of the hospitality industry as it addresses and helps businesses overcome every day challenges - both those identified pre-Covid and, even more paramount, as a result of it. There is a misconception that automation will replace jobs. This is not the case. Utilised properly, automation software can take care of time consuming, mundane and administrative tasks, freeing up time for the customer to enjoy the experience (i.e. the food and atmosphere) and for the staff to focus on additional value-add jobs.

Due to the imminent opening of the hospitality industry, and the essential requirement to operate in accordance with guidelines to ensure safe operations, there is no better time than now for the hospitality industry to embrace it. Furthermore, it’s imperative that the industry recognises that consumers will now expect automated, contactless technology, so hospitality venues risk losing customers if they’re not willing to keep pace.

For further information about Dynamify: www.dynamify.com

Invest in the Right POS Solutions to Get You Through Reopening and Beyond The COVID19 pandemic has seen hospitality ventures in particular desperately searching for simple solutions easy to implement with the impending time crunch to address a set of stringent guidelines introduced by the Government. Keen to abide by social distancing rules, business owners are looking for ways to give their customers the peace of mind to continue purchase from their stores in-person and out with many turning to new tech to keep their businesses afloat.

Adopting a bespoke point-of-sale system (POS) is becoming an increasingly popular choice in light of their offering; features to boost performance through faster transactions, expansive data collection and live stock count – an especially useful component to address and respond to unexpected spikes and drops in demand during an unpre-

dictable climate.

Opting for a click & collect service like Goodeats offered by Goodtill has been the perfect example of innovation in the hospitality

industry as an answer to COVID-security and beyond with its pivoting feature enabling table ordering solutions when dining-in becomes an option once again. Today, a POS system integrated with a click & collect service has become an essential and is no longer limited to giant retailers but accessible to smaller ventures to help diversify revenue streams. Access to these kinds of value-add services promotes customer loyalty even in trying times.

Many of these systems were initially deemed as temporary solutions to stay in business during the COVID-crises, but the staggering uptake in interest and usage of POS solutions are altering the hospitality sector from the ground up. We now see such software playing a key role within the service industry, providing establishments a stronger offering over their competitors. Businesses that have acquired a click & collect service are well-placed to satisfy potential future restrictions when partnered with contactless payment and pickup alongside a dedicated POS software introducing affordable automation to business operations.

See the advert on the facing page for details.

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

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CLH Digital

Cleaning, Hygiene and Infection Control Issue 50

MAG Launches Ozone Generator Proven To Kill Covid–19 The Hospitality Sector Needs To Heed New Cleaning Techniques 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.

With hotels, restaurants and cafés all due to reopen to the public, establishing a thorough cleaning regime is crucial for the safe return of guests. The HoReCa sector has seen one of the biggest upheavals in its practices since the pandemic began; closing its doors, furloughing staff and installing new safety equipment and ongoing cleaning procedures to kill all virus’ whilst providing a safe environment for both customers and staff.

Cardiff-based Genesis Biosciences has developed a unique anti-microbial, surface sanitiser that is proven to be effective against Covid-19 and is free from any harmful chemicals.

Genesis’ Sanitiser – part of its Evogen Professional range – delivers safe, high performance cleaning and dis-

infection of all types of hard surfaces. The utilisation of natural, biodegradable active ingredients offers an ecobenign alternative to many of the harsh chemicals commonly used for sanitisation.

Genesis Biosciences is one of the few companies in the UK to have gone through rigorous external antiviral testing to validate its surface sanitiser’s effectiveness against all enveloped viruses, including COVID-19 and other coronaviruses. The sanitiser is available 1,000L IBC, 200L, 20L, 5L and 500ml concentrates offering a cost effective and environmentally responsible anti-viral solution for all applications.

To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.

Cleaning, Hygiene and Infection Control Issue 50

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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.

Asthma & Allergy Nordic certified.

Learn more at www.blueair.com

✶ ★★★★★

Winner BEST CLEANING PRODUCT

UK

APP

02 ROVED 2

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Issue 50

Outdoor Spaces

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

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

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:

Outdoor Spaces

Issue 50

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29

Outdoor Events to Reengage Customers

Written by Rebecca Brennan-Brown

With the opening day for pubs approaching closer and closer, we can almost taste the excitement felt by many to go back to beer gardens with their friends. In my experience of events and hospitality, we will see some people flood back, craving to get their summer Aperol spritz, but others will be more cautious. But if sufficient social distancing measures are in place and safety is prioritised, how can we encourage those more cautious customers to return?

Holding an outdoor function creates an incentive for customers to attend and spend. Having outside space is an enormous advantage right now, as we know the infection rates significantly reduce outside. So how can you safely use your outdoor space for social events over the next few months?

BEER FESTIVALS Providing you have the right contacts to obtain traders, a beer festival is a great way to draw in customers. The weather need not be an issue; gazebos will solve that problem. A socially distanced beer festival will look different from usual, a reoccurring theme across all areas of hospitality. Consider asking customers to order from their tables rather than

queuing for a drink to manage social distancing.

small cost.

MUSIC

WEDDINGS

It’s been months since anyone has seen music live. Many people are absolutely gutted that all of their festivals, gigs and open nights have been cancelled or rescheduled. Creating a mini socially distanced festival using your outdoor space could be a great way to entice music fans.

Plus, it’s been so long since musicians have had any live jobs, they’ll jump at the change to play again.

Many couples have cancelled weddings due to COVID, and are therefor getting married with fewer family and friends around. It isn’t currently legal to get married outside in the UK, but you can offer your outside space as a place to celebrate a couple’s wedding with their family and friends safely.

Outdoor Film Nights Projector screens, blankets, warm drinks and food. Doesn’t that sound cosy? An abundance of outdoor cinemas are opening, but some people are concerned about being in such large groups of people. Smaller films nights will make those people feel more comfortable. The equipment is easy to come by, so tells guests to bring blankets, and make sure you have the hot chocolates ready.

BINGO Bingo is no longer just for pensioners. Since lockdown began, we’ve seen all ages suddenly take up bingo. With the addition of drag queen callers and attractive prizes, bingo can be an entertaining event. Again, the equipment isn’t difficult to come by; there are many callers online.

Plus, as this is an activity which takes place seated, it’s easier to keep people apart.

SILENT DISCO Clubs and bars will be closed for some time, so why not bring a safe version of this to your outdoor space? If you can find a suitable way of sectioning off your space so customers can be socially distanced, this is a great option. Silent disco kits are easy to come by and can be hired for a

Seating with Wider Appeal from ILF

FOODFEST Again focussing on the elements people have lacked over the past few months, many are craving restaurant meals. With smart but straightforward technology such as QR codes, ordering food from a variety of different vendors while remaining safe is easy. Consider theming your food fest to a particular cuisine, maybe you have an Asian food-themed day and invite street food vendors from your local area.

Owners and managers have the difficult task of managing alcohol intake, knowing that social distancing and safety measures are likely to slip as people have more to drink. Tokens or limits should be considered, with managers using their discretion on safe contact.

With all of these suggestions, it’s paramount that the marketing of such events is right. The hospitality industry has a huge challenge ahead to shift the attitudes of customers, as many people will still be concerned about safety. By addressing those concerns from the forefront, we can make customers feel comfortable in the knowledge that social distancing has been adhered to, and their safety is the paramount concern.

For more information, pase contact Rebecca Brennan-Brown LTD Website: www.byrbb.com Instagram: https://www.instagram.com/byrebeccabrennanbrown

Hospitality has now got the Green light last to re-open outdoors from the 12th April. Will you be ready and able to cope with the rush? Will your Café, Restaurant, bar have the right outdoor ambience and comfort to stand out from the rest and make your customers want to come back?

quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use.

Never fear, ILF Ltd. have the solution with a comprehensive selection of outdoor chairs and tables in many finishes and colours which we are able to supply

Why not contact us on 01293 783783 or send an email to:terry.kirk@ilfchairs.com

Whatever your outdoor furniture needs might be we at ILF are here to help.

Making the most of your outdoor areas with Tempus solutions The Manhat Manhattan tan P Pergola ergola fr from om T Tempus empuss is a simple and cost effective effective w way ay of e xtending the comf or t of your your indoor spaces int o yyour our outdoor patios extending comfort into patios..

from as little as

£1,40 0

• A vailable with or without rretractable etractable sides ffor or wind shielding Available • Quic k and eas y tto o use louv ered rroof oof kkeeps eeps out the rrain ain and lets in the sunshine Quick easy louvered • Lighting and heating pac ks mak e the shelt ered spaces usab le all yyear ear rround ound – what ever the w eather packs make sheltered usable whatever weather • F ull ffitting itting ser vice a vailable thr ough pr oduct tr ained Contr act F urniture Gr oup inst allation tteam eam Full service available through product trained Contract Furniture Group installation A wide range of complementar y outdoor heating, lighting and fur niture is available to view on our website. complementary furniture

Never knowingly beaten on price!

Contract tract House, Little T Tennis e ennis Str Street eet South, Nottingham NG2 4EU

0115 965 9030 info@contractfurniture.co.uk 0115 info@contractfurniturre.co.uk www .contractfurniture.co.uk www.contractfurniture.co.uk

FOLLOW FOLL OW US

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CLH Digital

Issue 50

Design and Refit

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.

p

p

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

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

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

Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector will soon be reopening its doors after the long lock down faced with a major challenge to maintain social distancing. Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry.

Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing.

The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

“We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel

Engraving and founder of the company.

“Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.”

Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

For further information please contact: Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

CardsSafe - Protecting Assets ®

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

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

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

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

month + a one off admin charge.

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

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

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Issue 50

Design and Refit

Drakes Bar Furniture - UK Bar Furniture Supplier

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

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

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

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

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

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

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

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

See the advert below for details.

Sims - The First Port Of Call For Banquette Seating

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

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

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

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

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

Design and Refit 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,

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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/

Compact Comfort with Tub Chairs and Small Sofas 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.

Please Pleasemention mentionthe theCaterer, Caterer,Licensee Licensee&&Hotelier HotelierNews Newswhen whenreplying replyingtotoadvertising advertising

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Products and Services New Cuts to NEW YORK BAR Collection Herald Adds More To The Mix 34

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German glassware manufacturer Stölzle Lausitz has added two new design cuts to its cosmopolitaninspired New York Bar collection. The design language of the collection focuses on elegant understatement in combination with high-quality crystal glasses to create a sophisticated bar atmosphere reminiscent of New York City’s buzzing nightlife. Drawing upon the skylines and

bar culture of New York, the decorative ‘Manhattan’ cut picks up on the upand-coming straight lines of the district of the same name, while ‘Club’, a diagonal cut, gives the glasses a stimulating dynamic. As with the design itself, the brand’s execution of the matt finish has been carefully executed and the lines of the straight ‘Manhattan’ cut and the diagonal ‘Club’ cut take the lead in the eye of those drinking from the glasses, while the clear crystal glass casually corresponds with the opaque cut. Depending on the beverage in the glass and the colour of the drink, the light is playfully refracted along the individual lines, creating a unique point of difference that the eye is naturally drawn to. Made from high-quality, scratch-proof glass and well-weighted for a comfortable hold, hosts are able to easily impress with the premium brilliance of the glass. www.stoelzle-lausitz.com

Simpleas Mince: The UK’s First Retail Meat Substitute Made From 100% Peas The product ticks all the “good” boxes: vegan, glutenfree, high in fibre, high in protein, non-GMO, soy-free.

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.

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 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. www.simpleasplantbased.co.uk

Hoshizaki Launches Mobile, Self-Serve ‘Beer Station’

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 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.

“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.”

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

JURA - Speciality Coffee

For lovers of speciality coffee, the updated WE8 automatic coffee machine is now even more perfect.

The WE8 now prepares twelve different specialities at the touch of a button. It now offers macchiato, espresso doppio, special coffees and hot water for green tea at the touch of a button. The new fine foam frother is made from the highest quality materials and has a stunning look and feel. Specially designed for the preparation of speciality coffees with milk foam, it makes cappuccino and other beverages with the very best fine textured foam every time.

Recommended maximum daily output 40 cups per day.

innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. Coupled with top performance in every respect, this results in a high tech automatic coffee machine that is ideally tailored to the requirements of hotel breakfasts, restaurants, bars and seminar / conference venues. Recommended maximum daily output 150 cups per day.

Photos WE8 in chrome, GIGA X3 in aluminium.

The GIGA X3c / X3 G2 Visit uk.jura.com or email sales.uk@jura.com for allows JURA to impresfurther information.. sively demonstrate Swiss

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.

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-

Visit www,teapy.co.uk or see the advert on page 17.

Proper By SCT

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.

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

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.

Super Quick, Free Range, Super Easy Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards.

Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton!

Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable.

We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk See the advert on page 13.

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Property Stand-Offs: What Does The Future Hold For Landlords And Hospitality Operators?

Helena Davies, partner and property litigation specialist at independent law firm Brabners, explores how the latest government extension to the ban on commercial property evictions will affect the industry, and what the future relationship between landlords and hospitality operators could look like.

The pandemic has posed considerable challenges for independent hotels, pubs and restaurants, and as the lockdown restrictions begin to ease, many operators will be planning their future and how they will bounce back once doors re-open. It’s also a moment to reflect on the seismic changes we’ve seen over the last year.

One topic that has dominated the headlines and attracted much debate has been the relationship between tenants and landlords in hospitality. A sizeable financial commitment for hospitality tenants is rent, which is why many eyes in the industry were closely watching to see what strategy the government would adopt when it came to the forfeiture moratorium deadline. While the decision to extend the ban on commercial property evictions to 30 June will bring some short-term relief for the hospitality sector as businesses start to re-open, it does little more than kick the can down the road again without the introduction of any additional support or proposals for repayment measures.

Despite the continued government support to alleviate pressure on

hotels, pubs, bars and restaurants, rent continues to be owed under all commercial leases unless expressly waived by the landlord and, if rent is unpaid, it will accrue interest and be subject to legal proceedings. The unpaid rent bill for commercial tenants is thought to be in the billions already, and this debt pile will only grow over the next quarter, so the hospitality industry could face a day of reckoning if this issue isn’t addressed.

While a large number of tenants have reached various forms of concession agreements with landlords over the last year, many others still face a monumental cliff edge once the moratoriums are lifted.

Government support – both for landlords and tenants - is going to be critical in the bid to preserve the solvency of both parties, which is why a number of tenant groups have been lobbying for fixed deferral periods for arrears payments, and even a compulsory turnover rent for a period.

Landlords too are looking for help where their own financing requires uninterrupted rental income or they are faced with tenants holding CVAs who are prioritising other creditors.

While these issues haven’t yet been directly addressed in the latest government announcement, there is an indication that might change. The government has launched a call for evidence on arrears negotiations, and indicated there could be further intervention such that we could see a phased withdrawal of the current protections and some differentiation between sectors. We can probably expect more developments for the hospitality sector in the weeks and months ahead.

For hospitality operators concerned about their rent arrears, the best approach, and the one encouraged by the government, - if they’ve not done so already - is to speak to their landlord to explain how the pandemic has

affected them and how assistance could save the business’s operations and keep the premises occupied in the long term.

It will be really interesting to see what impact the pandemic has on future commercial leases. No one could have predicted the onset of COVID-19, so many hospitality operators are looking to add new clauses in to lease agreements that will allow for rent concessions if there were to be another lockdown scenario in the future – a move which many landlords are open to discussing. Historically, lease agreements would have factored in rent breaks in the event of a fire, but new pandemic-clauses that factor in major upheaval events are also being built in. This is something for businesses to keep in mind if their tenancy agreement is due for renewal in the coming months.

In every eventuality, negotiation will be vital in maintaining the long-term relationships between hospitality operators and landlords. Many landlords are happy to explore rent concessions should there be another significant disruption to service on the scale of the current pandemic. But as we’ve seen during this lockdown, a number of pubs and restaurants have successfully pivoted their services to become thriving takeaway and click and collect offerings, so the devil will be in the detail for defining what scenario would warrant rent breaks.

The pandemic has marked a sea change for the hospitality sector in many ways. While the coming months may still pose a challenge for hospitality operators, the outlook is increasingly positive as the easing of lockdown restrictions gets underway, with many predicting a ‘roaring twenties’ return to business.

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

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

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

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day

on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

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

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

THINKING OF SELLING? Contact Contact us ffor or a FREE no obligation obligation v valuation. aluation.

With W ith cconfidence onfidence rreturning eturning market we have tto o the mar ket w e ha ve buyers waiting purchase buy ers w aiting tto o pur chase pubs,, hot hotels, pubs els, guest houses catering businesses.. and ca tering businesses

t. 01392 201262 t. e.. inf info@stonesmith.co.uk e fo@st o@stonesmith.co.uk

www.stonesmith.co.uk www.stonesmith.co.uk THE WEST COUNTRY SPECIALISTS

Roxburgh Milkins are a business law firm with a personal approach.

Recently they have aided Friska, a fresh food company: Company bio: Founded in Bristol but expanding nationally, Friska offers seasonal, ethically sourced fresh food to eat in, take away or for office catering. The company received £3m of investment in 2017 from YFM equity Partners to finance its planned roll out.

Founders: With previous experience in food retail, economics and technology, Ed Brown and Griff Holland have been able to create an exceptional restaurant chain: great, healthy food backed up by impressive proprietary technology to run things efficiently and engage successfully with their customers.

How Roxburgh Milkins helped: Roxburgh Milkins have worked with Ed and Griff since shortly after they

founded Friska in 2009. Since then Roxburgh Milkins have advised them through the various steps of their fund raising - initially funding from friends and family, then angel investment and most recently private equity.

What they say about Roxburgh Milkins: "Working with the team at Roxburgh Milkins was an absolute blast; they also added a great deal of value throughout the whole fund-raising process.

"They are commercially astute, professionally accomplished and extremely personable.

"As a team they are straight forward to work with and pragmatic, which removes a lot of the tit-for-tat that is often associated with legal wrangling towards the end of the deal process."

Visit www.roxburghmilkins.com