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Issue 51

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UK Pubs to Miss Out on Selling 85 Million Pints This Easter Due To Forced Closure

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The British Beer & Pub Association (BBPA) has revealed that UK pubs will miss out on selling 85 million pints this Easter due to the fact they are required to remain closed. Pubs across the UK also remain unable to sell takeaway beer this Easter too, due to restrictions meaning they can only sell food for takeaway and not beer. It means those looking to celebrate the Easter bank holiday weekend cannot do so at their local, either for a pint in the beer garden or for a roast dinner. Pubs remain closed in England until April 12th at the earliest, where according to the Government’s own roadmap they should be able to open outdoors only. This

will be followed by indoor reopening on May 17th and opening without restrictions from June 21st at the earliest. According to the BBPA, the loss of beer sales from this Easter bank holiday weekend alone will result in the sector losing out on £325 million in trade across the UK that would have been crucial to its recovery. More importantly though, it is the second Easter in a row where pubs will not be able to open their doors to customers, meaning families and friends have not been able to celebrate the occasion or enjoy their Easter holiday by visiting their local for a pint or pub dinner for 2 years in a row. (CONTINUED ON PAGE 3...)

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CLH Digital

Editor's Viewpoint

Issue 51

Welcome to the latest issue of CLH DIGITAL "I think the people of this country have had enough of experts."

PUBLISHED BY

The above quote is by Michael Gove in May 2017 when he was the then Lord Chancellor: “I think the people of this country have had enough of experts with organisations with acronyms saying that they know what is best and getting it consistently wrong.”

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

It was, of course, talking about Brexit. To my mind it is more applicable now regarding Covid, lockdowns, and roadmap etc than it was then. Oh, Michael, what went wrong?

EDITOR

Peter Adams

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FAX: 01202 552666 sales@catererlicensee.com

Our front-page story is alarming reading! Lost beer sales in pubs of £85 million, and £325 million in lost sales.

That does not take into account restaurants, hotel stays, tourist attractions and all the impulse purchases people make when on a break such as snacks, coffee’s ice creams, etc. The amount lost must be staggering and will run into millions in lost revenue the Treasury. The sector is rightly up in arms. We have regularly included stories from leading industry operators hitting out at the government’s handling of the crisis, and the ad hoc closing of businesses. 12,000 licensed businesses are closed since December 2019, which equates to 30 each day. I really do not think “the experts” have a clue on the wider damage that is being done to the economy, people’s livelihoods and well-being. I have waited 12 months for someone to say “the Emperor has no clothes” and the sheer folly that is lockdown brought to an end. Instead, we have had to all bide our time and, as I said last week, as we move towards a 4 step of lockdown and toward total opening, the hospitality industry could be burdened with more ludicrous restrictions such as vaccine passports, over-complicated test & trace rules and the inability to take payments indoors at reopening. I have to admit I was rather dismayed when I saw the poll that said that the public back vaccine passports. I truly believe them to be a terrible idea and a huge liability to the sector, and this poll is likely to add weight to Gove’s proposal that pubs and other hospitality venues must demand immunity proof from people to allow them to enter, with the threat of fines for venues if non-compliant. In mainstream media I have seen a lot of what I would consider to be “weasel words”, which now appears to be the norm. People who will not quite get off the fence and say what they think and mitigate every comment they make. So, it is refreshing to see Liberal Democrat leader Sir Ed Davey say that the government seemed "utterly incapable of

www.CLHNews.co.uk @CLHNews making its mind up on Covid certificates", adding: "This latest wheeze is the worst of all worlds." "As well as burdening struggling pubs with extra cost, the idea that businesses can voluntarily bar certain customers, who may not even have been offered a vaccine, is deeply illiberal.” Last week we reported Wetherspoon Tim Martin’s comments regarding lockdown “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.”

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

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Tim Martin is absolute correct - we have seen one barmy idea after the other! Getting back to the poll stating the public support vaccine passports, personally I have never been asked to take part in any poll, and I don’t know anybody that has! I suspect the wider public will not embrace vaccine passports and will vote with their feet with venues that insist on them. It is refreshing to see industry bodies (see article on page 5) joining forces and expressing its concerns in a letter to the Prime Minister. We really do need to keep the pressure up to ensure this policy never sees the light of day!

Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Once again we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com

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UK Pubs to Miss Out on Selling 85 Million Pints This Easter Due To Forced Closure Issue 51

(...CONTINUED FROM FRONT COVER)

sadly for the second year in a row our pubs remain forced shut.

The trade association also said the forced closure of pubs this Easter weekend was even more sad because the weather is set to be good, meaning in usual circumstances people would make the most of the pub beer garden.

“Millions of pub goers will be missing out on a trip to their local for a cold beer and pub dinner, as well as valuable time spent in the company of others.

The BBPA says it is crucial that pubs in England, following limited outside opening in April and indoors in May, can re-open and trade fully from June 21st as stated in the Government’s roadmap for reopening. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “A visit to the pub over Easter is one of life’s simple pleasures, but

“It’s a major disappointment for pubs and publicans too, who cannot wait to reopen for their communities and for who the Easter trade would be a major boost. “Instead, they will miss out on selling some 85 million pints worth £325 million in trade to the sector. “It is particularly sad as the sun will be out this Easter, yet people will not be able to soak up the rays in their local pub beer garden.

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“It is imperative the Government’s roadmap to reopening in England does not get delayed. We hope our pubs will be able to start re-opening outdoors from April 12th and from there on it is key the roadmap is stuck to and pubs are fully reopened without restrictions by June 21st.” Last week Prime Minister Boris Johnson reiterated his commitment regarding his 4 steps roadmap out of lockdown, Pubs and restaurants will be allowed to open indoors no earlier than 17, following “outdoor only” hospitality business from April 12. There will be no curfew in place however, the Rule of Six will apply to indoor dining, which means hospitality will be among the last sectors to trade.

Hebden Bridge’s Longest-Serving Licensee Celebrates Prestigious Award And Pub’s Reopening

Over the last five years, Elizabeth has dealt with two major floods from the River Heb and disruption from Covid restrictions. Despite the challenges she is not ‘calling time’ and is determined to be one of the first wet-led pubs to reopen in the region. Says Elizabeth: “ ’Fight the good fight’ is my motto, so I’m remaining positive and planning a big party to celebrate the end of Covid when things get back to normal. It was heart-breaking to be closed at Christmas for the first time in 40 years and to have an empty pub for so many months. It has been extremely hard for the regulars who live on their own. People are desperate for the pub to reopen and to

Elizabeth – who is Hebden Bridge’s longest-serving licensee – took over The White Swan with her husband Henry at the start of the Eighties and has run it singlehanded since his death in 1999. Says Elizabeth: “It was Henry’s dream to have a pub. I wasn’t keen so we agreed to do it for two years. But, when I moved in, I felt this was where I was meant to be and I’ve never looked back.” The White Swan’s traditional formula has retained its popularity. Many of Elizabeth’s regulars have been coming to the pub for more than 40 years and she is now serving her third generation of some Hebden Bridge families. “Mums and dads who were customers in their youth know that their 18 year olds will be safe here, so we’ve got a real mix of ages,” explains Elizabeth. Adds Anthony Briggs, Star Pubs & Bars’ area manager for Halifax & Huddersfield: “You couldn’t find a friendlier pub, people feel comfortable coming in on their own as someone will always talk to them. Thanks to Elizabeth, The White Swan has stood the test of a time and is a Hebden Bridge institution with a loyal following of all ages.

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

One of the last traditional locals in Hebden Bridge, The White Swan is a hub of the community hosting events to bring people together and fund-raising for local good causes. The award by the pub’s owner, Star Pubs & Bars, recognises the contribution Elizabeth has made to the town during her four decades at the helm.

meet up. I can’t wait to welcome them back.”

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It’s a double celebration at one Hebden Bridge pub. Not only is The White Swan on Bridge Gate preparing to open up on 12th April for the first time in five months, but Yorkshire born-and-bred licensee Elizabeth Wood has received a long-service award to mark her 40th anniversary at the pub.

TOASTERS • STAINLESS STEEL SINKS & TABLING


Should The Holiday Season Be Extended? 4

CLH Digital

Issue 51

By Michele Coe-Baxter, head of leisure and tourism at Duncan & Toplis (www.duncantoplis.co.uk) isn’t exactly the most appealing image, and there are also more serious concerns about a prolonged season, particularly around the risk of flooding and the added pressure on healthcare services in rural areas.

offer if they’re to take advantage of a longer season.

Flooding can be extremely expensive, but it is also a risk in areas of the country such as Wales and the Lake District where tourism is yearround where the risk is managed through careful planning and sensible precautions.

Visit Britain forecasts from January anticipate a bad year for international visitors, but a better year for domestic tourism. Even their gloomy forecast published January anticipated that domestic tourism would increase by 79% compared to 2020, rising to 67% of the ‘normal’ spending in 2019. With the situation in the UK having markedly improved since, this forecast may now be a little pessimistic, so predictions for a summer of ‘staycations’ yet may bear fruit.

But there’s also a question over coronavirus: We all hope and pray that we’ll see the back of it soon, but there are warnings that we may see more surges in case numbers as we approach winter and that could mean more restrictions will be needed. If this is the case, attracting large numbers of tourists from across the country may not be welcome or, indeed, possible, and it could increase the financial cost future restrictions may have.

As we move toward the ending of restrictions, all eyes are on the 2021 season as businesses hope to recoup as much of their losses as possible when restrictions are eased. From March to October each year, coastal towns across the UK come alive for the official holiday season, but there are now calls for businesses to have more time to recover by extending the season. The merits of this seem clear; the longer the season, the longer businesses in the sector can take bookings, welcome guests and generate revenue. It would also keep people in work for longer, extending temporary or seasonal employment and enable businesses to capitalise on the Christmas and New Year periods, which could be especially lucrative. Of course, there are good reasons why the tourism season is over the warmer months; the idea of people being blown about on a rainy beach

But, on the contrary, having a short season means encouraging more people to visit at the same time, and this could pose a challenge for social distancing, with tourists vying for the limited seating at bars and restaurants for example. There may also be concerns over the impact a longer season will have on local communities as well as natural environments. But while the drawbacks may be complicated, we should consider how valuable an extended season could be: VisitBritain figures show that the holiday tourism industry in England generated £11 billion in 2019 and the UK tourism sector accounts for almost 10% of the UK’s total GDP and 11% of all jobs, so even a modest increase in visitors could be a great boost for the economy. However, extending the season won’t be like turning on a tap: The main drivers for coastal tourism are the weather and school holidays, so businesses will need to work hard to give people a more year-round

However, whether this season is extended or not, the British seaside should fare better than other destinations this year: Unlike cities, coastal resorts in the UK thrive from domestic tourism and city-breaks may be less appealing to people who are likely to be more wary of crowded areas and busy streets. Indeed, if we look back to last summer, research by Springboard suggested that coastal towns fared better than others, with retail footfall last August only having reduced by 24.4% compared to a 30.8% nationwide and 64% in central London. Hopefully, whether it’s a longer season or not, this summer will go a long way toward helping coastal towns recover, but more help may be required for more businesses which depend on international visitors.

Nightlife Sector In Appeal To MPs To “Save Ailing” Sector Representatives from nightlife industries, including nightclubs, supply chains, and live events, met with a cross-party group of MPs and Peers to discuss the increasing need to support the beleaguered sector, which has been devastated by the Covid-19 pandemic. The All-Party Parliamentary Group for the Night Time Economy, which includes over forty parliamentarians, heard accounts of individuals working in the sector and those battling continued financial difficulty and uncertainty. After the launch of an inquiry report in February this year, the group of cross-party MPs and Peers met again to discuss and debate the critical findings of their investigation into UK nightlife and discuss thenext steps for the industry following the Prime Minister’s roadmap and the Budget announcement. The group was joined by several representatives of the night-time economy, including freelancers, the Night Time Industries Association (NTIA) and #WeMakeEvents, a campaign group of the live events supply chain. The MPs were warned likely shortages in the availability of door security staff and gaps in support for selfemployed workers may undermine the indicative dates set for the sector’s eventual reopening. Lacking the right financial support, insurance provision and a stable supply line, the APPG found nightlife businesses may be unable to operate in the summer, even if health and safety conditions allow them to do so. NTIA chief executive Michael Kill said: “Many people’s minds are on spring and the easing of lockdown. But in our sector, we are still in the darkest of days and our need for extra support is now greater than ever. The majority of our businesses and our people have been running on empty for a year. They have nothing left except debt and the fear of losing their livelihoods. We need extra support and we need it now. With late June anticipated to mark the revival of the UK’s night time economy, the APPG warn it is imperative that measures are taken to ensure our vibrant nightlife sector will endure long enough for when reopening is possible. Speaking to the APPG, Danny Whitehead, a freelance DJ said, “As we reach the 12-month mark on Britain’s first lockdown and the announcement of the SEISS, it still pains me that this Government hasn’t found a solution to help many of those who work in the nightlife industry that contributes £66billion to our economy.”

“We were the first sector to close and the last to open up, yet the government have left many of us, especially the self-employed, in the dark. 64% of self-employed workers haven’t been able to access the SEISS in the first instance and only now we see them accepting a later financial year – for many, this is far too late.” “If it wasn’t for recovery funds from the likes of Help Musicians UK, the Live Nation Relief fund, PRS fund, and others, the majority of our industry’s valued members wouldn’t have a leg to stand on. Even though our sector looks to re-open soon with the governments new roadmap, countless workers still need huge financial help. This is far from over.” Christian Wakeford, Co-Chair of the All-Party Parliamentary Group for the Night Time Economy said, “It’s unfortunate to see a sector that provides a thriving ambience in our communities struggle so severely due to the current lockdown restrictions. As new Co-Chair, I look forward to working with the APPG to ensure that all businesses and employees working in our night time economy receive the fundamental support they require to survive in a post pandemic world. It is vital that we work hard together and fight for the businesses operating in our night time economy, to provide them with the necessary financial support they need and to make sure they are able to open their doors as we emerge from the lockdown. Our communities and economy need them.” Jeff Smith, Co-Chair of the All-Party Parliamentary Group for the Night Time Economy said, “At last, we have a light at the end of the tunnel in the form of the on-going vaccination program. Because of this, it would be an unimaginable human and commercial tragedy if the night time economy does not get the support identified in our report. So many businesses and jobs will be lost forever with the cruelty of this happening just as re-opening is so close.” Duncan Bell, Campaign leader at #WeMakeEvents added, “Exclusion from SEISS has been a major challenge for the live event supply chain during the pandemic, as the nature of the sector means most people work freelance. This has left many without any proper income support for over a year and threatens the recovery of the sector unless it is addressed by the Government.”

First Minister Mark Drakeford Announces Latest Lifting Of Restrictions In Wales Outdoor hospitality in Wales is expected to reopen on 26 April, first minister Mark Drakeford has announced, providing coronavirus cases continue to fall. Pubs, restaurants and hotels in Wales may be able to reopen indoors in time for the Spring Bank Holiday at the end of May. The Welsh government also said two households could meet indoors from 10 May, if Covid cases remained low. Travel into and out of Wales from the rest of the UK and Common Travel Area can go ahead from 12 April and hospitality could reopen outdoors from 26 April. From 3 May, wedding receptions with up to 30 people can take place outdoors. The Welsh Government said the changes, subject to Wales’ public health situation, were part of its “step-by-step” approach of relaxing rules and took account of the now-dominant and highly-infectious

Kent strain of Covid-19.

that milestone.”

First Minister Mark Drakeford said: “We’re trying to restore the maximum amount of freedom that we can but in a way that doesn’t act as though the public health emergency is over – it’s not.”

Responding to the indications The Welsh Beer & Pub Association (WBPA), said this gives pubs something to plan towards. It also says pubs still need restart grants like those in England and Scotland to enable them to survive through to reopening.

In a radio interview Mr Drakeford said: “You see in the pattern a continuation of the step-by-step approach we’ve taken in Wales doing the outdoor activities first because it’s safer to be outdoors. But for the first time in the timetable we are now able to set out the first re-openings of indoor activities as well.” He added: “The presence of the virus in Wales is the lowest in the United Kingdom, the rate of vaccination in Wales is the highest in the United Kingdom. “On Saturday, we will complete the vaccination offer to everybody in the top nine priority groups, again the first country in the UK to get to

Emma McClarkin, Chief Executive of the Welsh Beer & Pub Association, said: “We welcome the First Minister’s indication that outdoor hospitality will be able to reopen from April 26th. This gives our sector something to plan towards. The further indication that indoor hospitality will be considered for reopening in the period following May 17th is also an important step forward. “We look forward to further discussions with the Welsh Government concerning the types of restrictions that will be in place and a funding package going forwards.”


Pub Trade Dismayed at Government Backsliding on Reopening Restrictions Issue 51

Representatives of the UK’s pub industry have written to the Prime Minister to express their incredulity at the Government’s stealthy backsliding on pub reopening rules. Trade bodies UKHospitality (UKH), the British Beer & Pub Association (BBPA) and the British Institute of Innkeeping (BII) have stated their outrage by the threat of more impositions on pub businesses. Despite the ‘cautious’ approach to restarting the economy the industry had been relieved to hear that all restrictions would be removed by June 21st. However, it now seems the hospitality industry could be burdened with vaccine passports, over-complicated test & trace rules and an inability not able to take payments indoors at reopening – a triple whammy for hard-pressed publicans who have been forcibly closed for months. The review into Covid Status Certification, led by Michael Gove, looks likely to recommend that pubs and other hospitality venues must demand immunity proof from people, to allow them to enter – with the threat of fines for venues if noncompliant. This could prevent millions of young people visiting the pub for months, unless they get themselves tested in advance. The Government has also announced that all customers will need to sign into the pub on entry, rather than just one member of the group as was previously the

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case. This will add more confusion and inconvenience for customers and staff. For reopening on April 12th, for outdoor services only, Government has refused to confirm that payment at the bar will be permitted. This means that customers returning to their local may be unable to make payment in outdoor spaces. This will be an even bigger problem for rural pubs with poor connectivity levels yet it is deemed safe to take payment inside in all shops and in non-licensed cafes and other venues from this point. In a joint statement, the pub representatives said: “Government has promised the country that we will be reopening but we are now being told that this will be with our hands tied behind our backs. Pubs will already be trading at a loss when they reopen with all the existing restrictions and COVID-secure measures in place. Adding further disproportionate and discriminatory measures threatens the very survival of thousands of businesses. It’s unfair to single out our sector again with these added impractical burdens that will have economic consequences and risk our recovery. “We want to trade our way back to prosperity, not rely on state handouts but if Government insists on restricting our ability to trade then they will need to stump up more business support. We need to see a further extension of the business rates holiday through to October and more furlough support to save the millions of jobs we support.”

MPs Rally to Criticise 'Divisive' Covid Passport Proposals A cross party group of over 70 MP’s including former Labour leader Jeremy Corbyn and senior Tory Iain Duncan Smith have launched a campaign opposing Covid passports in England. Former Tory former ministers including Esther McVey, Nus Ghani, Mark Harper and Harriett Baldwin are also backing the campaign. Demands to verify vaccination status to access jobs, businesses such as pubs and restaurants or other services would be "divisive and discriminatory", the cross-party group have said. The launch of the campaign comes just days before Michael Gove is expected to announce the results of the government’s review into whether such proposals should be implemented. Supporters say internal vaccine passports could help open up the economy while reducing the risk of contagion, but critics say they would not be fair and could risk discrimination. A review is taking place into whether such a system could help to reopen the economy in England, with discussions also taking place across the devolved nations. However, the plan could "scupper things" for hospitality venues who are trying to reopen, Emma

McClarkin, chief executive of the British Beer and Pub Association, told BBC Breakfast. She said: "It is a difficult process for us to implement, and yet today we have not had a consultation with the government about how we would do this in pubs." Baroness Chakrabarti, a Labour peer, said: “International travel is a luxury but participating in your own community is a fundamental right. “So internal Covid passports are an authoritarian step too far. We don’t defeat the virus with discrimination and oppression but with education, vaccination and mutual support.” Civil liberties groups Liberty, Big Brother Watch, the Joint Council for the Welfare of Immigrants (JCWI) and Privacy International also gave their backing to the statement.. “We oppose the divisive and discriminatory use of Covid status certification to deny individuals access to general services, businesses or jobs,” the MPs said in a joint statement, which was coordinated by the campaign group Big Brother Watch.


Why Bars and Restaurants are Rejecting the Idea of Passports for Pubs 6

CLH Digital

Issue 51

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

The adoption of passports as proof of vaccination and should be made mandatory has been a topic of debate for a long time. Almost 29 million people have got the first jab in the UK, which is one of the fastest and successful rollouts in Europe, boosting the chances of the faster reopening of economy.

THE PASSPORTS

The opening up of the economy is a crucial milestone for the United Kingdom after the pandemic. The Boris Johnson government’s roadmap out of the lockdown has come as a new ray of hope for many ailing businesses, especially those in the hospitality and retail sectors. In a bid to control the spread of coronavirus, the government wanted to implement “no jab, no pint” policy, which made vaccine passports mandatory for entering hospitality venues. The vaccine passports are Covid health certificates, which is proof that a person has been vaccinated or provides the basic information about a person’s Covid-19 treatment history. As per the government’s roadmap, restaurants and pubs with outdoor space would be allowed to reopen from 12 April, while the indoor hospitality will be open from 17 May.

really unwanted at this stage. Greene King pub owner Nick Mackenzie too slammed the idea and said further restrictions can ruin their business prospects. The idea is not practical and is unacceptable. Half of our team is under 25, and we intend to attract visitors from all age brackets.

Earlier, Culture Secretary Oliver Dowden had said that the vaccine passports can be used as a short-term tool to reopen theatres and stadiums. To which, PM Boris Johnson had said that pub visitors can also provide the passports, which could lead to the reopening of nightclubs and mass gatherings after analysing the patterns in May.

Phil Urban, CEO of Mitchells & Butlers, said that the sector is trying to open up and revive as soon as possible. The vaccine passports would mean keeping restrictions despite the new rules. The vaccine passports would add on to the plight as it would lead to suffering from lower levels of trade, which may force the businesses to ask for additional financial support from the Treasury.

REJECTION

BROADER PICTURE

The hospitality sector has been against the government’s idea of introducing ‘passports for pubs’, citing that the certificates are unworkable and might be discriminatory and very difficult.

Taking a complete u-turn earlier this week, PM Johnson has now said that the decision to make vaccine passports mandatory at pubs will depend on the landlords. He, however, added that the certification process should not go totally missing from the system.

UKHospitality CEO Kate Nicholls said: "Producing vaccination certification should not be made mandatory for visiting a pub and other hospitality venues. The plan is not feasible and can create conflict between the hosts and visitors and can breach equality rules." Echoing similar sentiments, the chairman of the British Pub Confederation, Greg Mulholland, said: “The government’s decision to introduce vaccine passports for pubs and restaurants is not acceptable as it might need extra staff to monitor and check the details, which can be cost effective for many operators.” Emma McClarkin, CEO of British Beer & Pub Association (BBPA), added that the sector is going extra length preparing for the reopening. A vaccine passport will again bring down the footfall numbers and is

Though the UK administration is insisting that the concept of vaccine passports should be seen as a “carrot and stick approach”. The idea is to have fun and socialise at pubs and bars, the jabs are must. If you miss it, you will be left behind healthwise as well you will not get to enjoy your normal life. Other countries like Israel have adopted the same ‘no jab, no pint’ rule, which has helped it immensely in encouraging younger people to get the vaccines. The Green Pass in Israel allows all vaccinated citizens to take part in social activities, such as indoor dining, sports events, and others. On similar lines, the European Union has proposed a European vaccine pass mostly for travel at present.

Redcat Pub Company Set To Purchase Of 42 Stonegate Sites

Rooney Anand executive chairman of new investment company RedCat Pub Company, has said the group’s acquisition of a 42-estate of pubs from Stonegate Group is the “first step in our plan to build a differentiated pub company”. RedCat’s entry into the market was revealed earlier this year, as the group raised £200m to fund a series of upcoming acquisitions.

Following completion Stonegate Group will be left with 4,630 venues consisting of 1,290 managed and 3,340 leased and tenanted pubs.

Stonegate agreed with the Competition and Markets Authority (CMA) that it would offload 42 sites as a condition of its takeover of Ei Group in 2019 – the company formerly known as Enterprise Inns.

Anand, executive chairman of RedCat Pub Company, said: “Today’s announcement is the first step in our plan to build a differentiated pub company, and the acquisition of these pubs gets RedCat off to an excellent start. This will help us to serve the local community and add value to the neighbourhoods that we invest in, as we play our part in rebuilding the sector. I want to thank my team for all their hard work over the last few months. I look forward to working with our new colleagues and building an exciting pub company and future.”

The package of pubs comprises 30 freehold and 12 leasehold sites and consists of 32 former Ei Group-owned properties and 10 former Stonegate sites. The deal expected to complete in the summer.

The group looks to acquire retail and tenanted pubs across the UK with a focus in the east, south east, and south. Former New World Trading Company’s Chris Hill has been appointed chief executive.

Will the UK Depart from EU GDPR Regulation? 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.


Majority of Britons Support Vaccine Passports But Recognise Concerns Says Poll Issue 51

New survey shows significant support for vaccine passports however, some are concerned about the potential issues they could cause.

However, there are some notes of caution in the findings. One in five think the ethical and legal concerns outweigh any potential benefits to the economy (22%), and half say that vaccine passports may lead to inequalities (52% agree that they will lead to an unequal society by restricting what people who haven’t received the vaccine can do). There are also important differences by age, ethnicity and deprivation. For example, younger people, ethnic minority Britons, and those in more deprived areas express more concern about the legal and ethical issues, and are less likely to support their use. These groups have seen the lowest levels of vaccine confidence.

Support for vaccine passports-socoal

Support for vaccine passports – work While Britons recognise some of the ethical or legal issues surrounding vaccine passports, six in ten think the potential benefits to the econ-

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public event if they knew that vaccine passports were in use there, and 59% say they would be more likely to employ a plumber with a vaccine passport than one who had not been vaccinated.

The Ipsos MORI UK Knowledge Panel poll has found the public support using ‘vaccine passports’ across a range of circumstances. There is particularly strong support for their use for people who are travelling abroad (78%), for visiting relatives in hospitals (74%) or care homes (78%). Seven in ten say they should be needed to go to the theatre or an indoor concert (68%), while six in ten support needing one to go to the pub or eat out in a restaurant (62%), or to go to the gym (63%).

Social Britons also want to see vaccine passports being a requirement for certain jobs. For example, eight in ten say that they should be required to work on the frontline in the NHS or care sector (79%), seven in ten say the same about teaching (69%), and two thirds think they should be needed to work as a tradesperson in people’s homes (66%), in a restaurant or pub (65%), or in a supermarket (63%).

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omy outweigh any concerns (62%). Vaccine passports are seen as critical to getting businesses open (60%), and a good alternative to lockdowns (61%). They are also seen as a useful means of encouraging people to get vaccinated (61%). Britons also suggest they may ‘vote with their feet’; for example, 65% say they would be more likely to buy a ticket for a large

Kelly Beaver, Managing Director of Public Affairs at Ipsos MORI said: “Our UK Knowledge Panel findings show that the public are once again prepared to do what it takes to get out of this pandemic. While they recognise the issues around vaccine passports, particularly their potential to exacerbate existing inequalities, their potential importance to ending lockdown and reopening the economy has won the argument for the majority of the British public.”

Former International Poker Star Buys Canterbury Pub

Former International poker player Sam Holden has purchased the Monument pub in Canterbury and is aiming to bring the pub back to life after a year of closure. The pub was sold on behalf of local brewers, Shepherd Neame, through business property adviser, Christie & Co.

Retiring early, Mr Holden returned to Canterbury to study philosophy, and since graduating, has decided to explore his other passions: British pubs and real ale, with a foray into the licensed hospitality sector. He plans to re-open The Monument once COVID-19 restrictions are lifted, with a wide selection of interesting beers and food, taking advantage of the classic interior and delightful gardens to the rear.

Whilst Mr Holden’s family has been associated with the hospitality industry in the past, he left college to take up his passion of poker and rose to fame at the age of 22 when he made it to the final table of the World Series of Poker tournament in Las Vegas, just a year after turning professional. His winnings at the tournament topped $750,000 which allowed him to enjoy the next four years travelling the UK and the world stage representing 888 Poker.

Mr Holden comments, “Having been looking for my next project for some time, I am delighted to have completed the deal on The Monument. The pub presents an exciting opportunity in an industry I am very passionate about, whilst also being in a great location in a city that I love. I look forward to welcoming customers in the summer who should expect a warm welcome from me behind the bar, as well as high quality food and drink at a reasonable price.”

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Howes Percival Warns Employers Against The Risks Of Mandatory ‘No Jab, No Job' Policies 8

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Issue 51

Law firm Howes Percival is urging companies to consider the risks of adopting a blanket ‘no jab, no job' employment policy. Currently, vaccination against COVID-19 is not compulsory, with the Government leaving it up to businesses to decide the ethics and feasibility of mandatory vaccination policies in their workplace. After months of lockdown restrictions, companies will be eager to reassure customers and clients that they operate a ‘COVID-19 safe' environment. However, Howes Percival is warning employers to tread carefully and obtain specific legal advice regarding the implementation of any workplace vaccine policies. Issues regarding vaccination will be specific to each employers' circumstances, their business sector, and the individual circumstances of their employees. While employers are entitled to suggest that staff get vaccinated, if an employee refuses, great care needs to be taken to avoid potential discrimination claims. Simon deMaid, Partner and employment law expert at Howes Percival commented, "While the need for vaccination policies in the workplace may seem premature. The expected trajectory of the vaccination rollout will lead to more instances of employers asking for or even requiring employees to receive the vaccine." "There are still many unknowns about COVID-19 and the vaccinations. Depending on the science, widescale vaccination may not be an all-encompassing solution for a return to "normality" or a pre COVID-19 workplace environment. The vaccines have been shown to be effective at reducing or eliminating symptoms and effects of COVID-19, what is less known is the extent to which they prevent transmission (although the early data is encouraging) or the period of immunity. This raises concerns about the feasibility of employers requiring vaccination, and highlights questions about the effectiveness of these polices in reducing risk to employers, employees, and customers."

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

employees and publicise the benefits of taking the vaccination.

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

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

HOW CAN EMPLOYERS AVOID UNFAIR DISMISSAL CLAIMS? For a dismissal to be "fair", it must fall under one of the five potentially fair reasons for dismissal. The most likely justification for dismissing an employee will be "conduct" for failure to comply with a reasonable request. Alternatively, dismissal might be for "some other substantial reason". Due to the complex issues involved, employers should take specific legal advice on any disciplinary or dismissal relating to employees who refuse the vaccine.

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

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

CAN AN EMPLOYER COMPEL AN EMPLOYEE TO TAKE THE VACCINE?

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

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

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

Punch’s Community Hero Announced After A Staggering 1,000 Nominations Punch Pubs & Co has revealed the winner of its Community Hero award, after the campaign saw over 1,000 nominations submitted from locals and operators. Punch Pubs & Co has been celebrating local heroes for their superhuman efforts in 2020. Reaching out to their 1,300 Publicans and guests to nominate local people who have done something incredible for their communities. The worthy winner of the first prize of £1,000, and a cask ale named after the person of their choice, is Mandy Giddins. Mandy runs the charity Giddo’s Gift, created in memory of her son Jordan who passed away in 2017 from Ewing’s Sarcoma aged just 18. The charity works closely with social workers to help teenagers and young people battling cancer in North Wales and Merseyside. With the money raised, they grant gifts such as laptops, phones, and iPads to those in need. The charity has helped over 150 young people and raised over £27,000 for childhood cancer research. Mandy says, “I am absolutely thrilled to have won the Community Hero award, especially up against so many worthy nominees. Jordan, my son, is the true hero. He inspires me every day to help others that are going through such difficult times.

“He went through so much with true determination and bravery that I needed to have something positive come out of our heartbreak. Winning a Community Hero award means that people really appreciate what our charity has achieved, and Jordan’s memory will live on in his legacy by helping others.” As part of this award, Punch has created a house cask ale for guests to enjoy at the Mill Tavern pub in Flint

upon reopening in April. Mandy has chosen to name the beer ‘Giddo’ in honour of her son Jordan. As well as Mandy, Punch has recognised Kischa Gair from Ellington, who has been awarded £500 as runner up. Kischa is the driving force behind a resident support group that has helped locals from three villages. The group has enabled people to access support such as food relief, loneliness support, art competitions, home-schooling activities and mental health support. And in third place is Jonathan Hindley, also known as DJ Jonny Spangles, winning £250. Jonny has gone over and above to support his community, Urmston, in the last year. He is well-known and loved within his community for his online quizzes, socially- distanced open-air discos, and riding 100 miles on a party trike whilst fundraising. Jonny has raised an impressive £46,100 for over 100 local charities. Punch CEO Clive Chesser says, “We are delighted and humbled to recognise and thank the incredible people who support their communities through tough times. The Punch Community Heroes campaign has highlighted just how many people selflessly go out of their way daily to provide vital support to those in need. Mandy’s story of her son, Jordan, and the charity work done in his name have touched the hearts of many at Punch. Mandy, Kischa and Jonathan embody everything that we look for in a true community hero”.


Prolonged Lockdowns Could Lead To 30,000 Hospitality Closures Warns Trade Body Issue 51

As many as 30,000 pubs, bars and restaurants will close if ministers do not stick to the roadmap out of lockdown, UKhospitality has warned, adding that thousands of businesses are ‘clinging on with their fingertips’ and could soon tumble into insolvency. Premises are now closing at a faster rate than in 2020, with 42 shutting their doors every day in 2021, up from 30 a day last year, according to data from UKHospitality. Almost 12,000 licensed premises closed permanently between December 2019 and February 2021.

Kate Nicholls, chief executive of UKHospitality, addressing the Confederation of British Industry, said: “For many businesses, they are clinging on with their fingertips. You are looking at potentially 20,000 to 30,000 sites closing.” She added a third of hospitality venues did not open last summer because they were unable to comply with strict social distancing and tier restrictions. Industry leaders have repeatedly demanded the acceleration out of lockdown for the hospitality and licensed on trade. Wetherspoon chairman Tim Martin hit out at last week what he calls the government’s “weekly barmy ideas “.

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Like kings of old, Boris and the “quad” are bypassing Parliament, he said with tacit approval from the evanescent opposition, and are foisting “oven-ready” idiocies on the public. Pubs are pawns in the game and kowtowing to the latest headline-grabbing initiative doesn’t pay. Sacha Lord, Manchester’s night time economy tsar, who is leading a legal challenge to the roadmap, said: ‘We can see clear opportunities for an acceleration of reopening plans given the current case numbers and vaccination progress.’ Miss Nicholls added: ‘This new obligation puts an unfair and potentially unworkable burden on operators and risks conflict with customers.’

Live Streamed Bonkers Bake-Off Event Raises Over £10,000 In Support of Hospice those that watched the event and donated towards the fundraising total – absolutely fantastic.

Leicestershire businesses Welcomm Communications and Trucklink EU joined forces to organise the Bonkers Bake Off; a charity event that saw nine business leaders and sporting legends welcome @WelcommComms Facebook live viewers into their kitchens for a bake-off challenge like no other…

Adding to this, Bruce Smith, Partnership Development Co-Ordinator at LOROS Hospice added: “We are genuinely blown away by the energy, enthusiasm and outright skill shown by the teams at Welcomm and Trucklink in putting together such a slick, well run hilarious event. You are fundraising pioneers for sure!

On the night, superpowers were launched to disadvantage the bakers; making it next to impossible to bake a deviously difficult LOROS family sponge recipe… that was missing a few key measurements, ingredients and timings!

Laura Betts, Fundraising Manager at LOROS Hospice echoed Bruce’s comments: “Everyone at LOROS has been blown away by your tremendous commitment and enthusiasm for the upcoming Rocket Round Leicester project and the Bonkers Bake Off event – we are so grateful to you for all that you are doing.”

The fabulous baker line up included: • Tom Warner, Founder of global brand ‘Warner’s Distillery’ • Emma Collett, Chief Operating Officer of national retailer ‘Tapi Carpets and Floors’ • George Chuter, ex-England Rugby and ‘Leicester Tigers’ player • Johanna Constantinou, Brand and Communications Director at ‘Tapi Carpets and Floors’ • Chris Greenwell, Dispute Resolution Partner at ‘Gateley Legal’ • Ian Guyler, of ‘Ian Guyler Business Consulting’ • Debbie Powell, Projects & Innovation Director at ‘Tapi Carpets and Floors’ • Wendy Savill, Financial Director at ‘Sygnet Group Limited’ • Mark Smith, Founder of ‘Truinvest Group Limited’ Organised to spread some joy and raise vital funds for LOROS

Hospice, a charity that provides provide free, compassionate care and support to terminally ill adult patients, their family and carers, the event also featured a charity auction showcasing generously donated lots from businesses across the region.

Feeling inspired on the night was the winner; Leicester Mercury’s Inspirational Woman of the Year, Wendy Savill – who was voted ‘Star Baker’ by the Facebook live audience. Wendy celebrated with a twirl live on air!

Speaking on the night, Chris Greenwell a Dispute Resolution Partner at ‘Gateley Legal’ and LOROS Hospice Trustee shared: “On behalf of LOROS, I want to thank everyone at Welcomm and Trucklink for going absolutely beyond the call of duty. The hospice has experienced a funding deficit of more than £2mil as a result of the pandemic, which is why LOROS loves people like you. Thank you to all of our participants, and

Between the donations received on the JustGiving page, and the auction lot contributions, the fundraising target of £10,000 has been smashed, and both Welcomm Communications and Trucklink EU are both incredibly proud to have achieved this for a very worthy cause. The recorded event remains on Facebook, and can be replayed on Welcomm Communication’s Facebook Page @WelcommComms.


Fresh Wave of Grant Funding Launched Hard-pressed businesses across the economy will receive fresh support from the new £5 billion Restart Grants scheme launched yesterday, 1 April, as the government on councils to get funds to business owners as soon as possible. From today, businesses in England in the non-essential retail sector will be eligible for one-off grants of up to £6,000, while businesses in the hospitality, accommodation, leisure, personal care and gym sectors, which are reopening later, will be eligible for one-off grants of up to £18,000. The £5 billion of government funding available through the Restart Grants scheme will be delivered by local authorities. This is coupled with £425 million of top-up funding for the ongoing Additional Restrictions Grant scheme for councils to distribute to businesses in particularly urgent need of additional support – which could also be businesses who don’t necessarily pay business rates like tour operators, B&Bs, caterers, freelancers and wedding service providers. Minister Scully and Tourism Minister Nigel Huddleston have written to the leaders of 314 councils in England urging them to do all they can to pay out grants money more quickly and ensure businesses in their local authority area get the support they need. It also encourages councils to support pubs and restaurants to open outdoor areas and host outdoor events in a safe and secure manner. Small Business Minister Paul Scully said: "Government grants have been critical in relieving cash flow pressures and enabling businesses to plan ahead, and I am urging councils to deliver these vital funds to where they are needed as soon as possible. "We have made extraordinary efforts to stand by small business owners. Now we need to press on and continue getting money to them in good time to ensure that our communities are ready to build back better following the pandemic." In the letter, ministers noted that some local authorities decided on eligibility criteria and application processes for the grant schemes quickly, while others have taken far too long to do so. Councils are being pressed to ensure funds are paid out as quickly

as possible to relieve pressure on businesses. To help get cash out more quickly to those who need it, the ARG funding will be provided to local authorities if existing scheme money has been spent by 30 June 2021. Tourism Minister Nigel Huddleston said: "Small businesses are the backbone of our tourism sector and a major part of what makes the UK a world-class destination. These vital funds will make a huge difference to businesses in our brilliant hospitality, accommodation and leisure sectors as we build back better from the pandemic. "I urge councils to work at pace to distribute these grants and look forward to seeing their impact in communities across the country." Mike Cherry, National Chair at the Federation of Small Businesses, said: "During this crisis billions of pounds worth of grants have been made available to businesses that desperately need it, yet, frustratingly, so much of it is still yet to be allocated. "It’s good that the government is making it clear to local authorities that ARG grants are genuinely discretionary, and that the priority is to get this support delivered. Whether that’s to home-based businesses, direct or indirect suppliers to retail, leisure and hospitality, tourism, or others that need support, lots of small firms are in need and it’s vital that this money gets to them. "Local authorities urgently need to get these grants distributed, to support businesses and jobs in their local area." The launch of the Restart Grants scheme is the latest in a series of measures introduced since March 2020 to provide direct funding to businesses which have been disrupted or required to close. The total provided to councils to give to businesses directly is now more than £25 billion. This is part of the unprecedented support package of over £352 billion delivered by the government to protect jobs and livelihoods, including the extended furlough and selfemployed income support schemes, governmentbacked loans, VAT and business rates relief and a ban on commercial evictions.

Craft Guild Of Chefs Launch 2021 British Student Culinary Championships Students across Britain are being encouraged to enter the Craft Guild of Chefs’ prestigious cookery competition, the British Student Culinary Championships (BSCC). One of the UK’s largest live culinary competitions, the event will take place over two days at Central Bedfordshire College between 26th and 27th October 2021. The competition was rebranded from Wessex Salon Culinaire in 2020 and retains its long heritage and importance as a key platform for student chefs to gain their first taste of competitive cooking. Andrew Green, Craft Guild of Chefs CEO comments: “It’s fantastic to welcome back the British Student Culinary Championships, which is the largest student-based catering competition in the country. The Guild has always been at the forefront of develop-

ing and nurturing chef talent and this championship is an important step in that process for our young chefs.” Competition Director Steve Scuffell adds: “Now in its 23rd year, the championships are back with live and static categories, and a brand-new food photography class. We know how much these competitions mean to students, and how much they can help in developing career opportunities, so I am delighted we are able to run the event this year.” The championships include several classes which are judged independently with standards of Gold, Silver and Bronze awarded to those that reach the relevant specification. Categories and entry forms will be available shortly on the Craft Guild of Chefs’ website. www.craftguildofchefs.org/competitions

Issue 51

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CLH Digital

Issue 51

Are You Thinking Of Buying Your Local Pub As A Community Asset? By David Hunter of the Bowden Group My first word is: STOP !!! ‘’Whoa’’ … ‘’Wait’’ … ‘’Hold On’’ … ‘’Slow Down’’ … ‘’Let’s think about this’’ You think it will be easy to run a Pub? Sorry to crush that illusion but it is not at all easy to run a pub … It is exceedingly hard work … Very physically demanding … … and mentally challenging too … THERE FOLLOWS BELOW, SOME GUIDELINES THAT REFLECT MY OPINION … An opinion formed from very many years of practical (and often painful) experience. … if you want more detail, just pick up the phone and ask me … as long as you are prepared for the truth … 1. If it is a Freehold Pub … and you buy the property … even with a Mortgage … … then you do stand a chance financially 2. If it is a Freehold Pub, and you buy it WITHOUT NEEDING A MORTGAGE … … that would be very very much better 3. If the pub you have your eye on is leased or rented from a Brewery … please please please DO NOT EVEN CONSIDER IT … as you have to be very highly experienced to stand any chance at all of making a Profit from such a business. 4. Do try to avoid signing Personal Guarantees. Such guarantees might result in you losing your home if the business fails. 5. Is one of your community going to be the Manager … or will you have to employ a professional Pub Manager? If so … make sure that you take advice on that. 6. If there are a number of investors … as there might well be …

Rather … let them pay full price as they normally would … … they will ultimately benefit from any residual Profits anyway 6. VERY strict rule … please … do NOT be tempted to allow anyone … even investors … to run ‘’tabs’’. That almost always end in tears and disagreement. 7. Another very strict rule … PLEASE avoid the giving away of free drinks … you will need the money in the till 8. Almost always it is absolutely essential to have a good Food Offering. BUT … a. One of the most common reasons for business failure in Pubs and Restaurants is the COST of the staff in the kitchen … which is of course on top of the labour cost of the food service staff. b. Do make sure that your menu reflects the type of food that people going to the pub want to eat. PLEASE PLEASE PLEASE … do not get tempted to aim too high … Usually it would be better to completely avoid aiming for Rosettes or Michelin Stars … EVEN if one of the investors just happens to be a highly accomplished Chef. You have to ask yourself what happens if they leave, of when they are on holiday, or poorly … or even on a day off. 9. Make sure that you get some professional advice first … that IS absolutely essential. One of your number having had a job in a pub over a student holiday does NOT count as proper experience of running a pub. AGAIN … if you want more detail, just pick up the phone and ask me … as long as you are prepared for the truth … But I AM very happy to spend half an hour with you on the phone at no cost at all. 10. FINALLY … Make sure that you do regular monthly Profit & Loss Accounts … and that one of you knows how to read them … and what your expectations should be ref the numbers. The above barely scratches the surface … but should give you lots to think about … and plenty to consider. Do seek out professional advice … and do listen to it. Please. If you want to talk through any aspects of this article or discuss how it affects you and your business, just call me:

a.

who is going to be in charge and take the lead?

b.

who will be the ultimate decision maker?

David Hunter of The Bowden Group, on 07831 407984.

or will you try to run everything by committee? (please try to avoid this)

You can call me any time, but preferably 09.00 am – 09.00 pm on any day, weekends included.

c.

5. My opinion is that you should NOT give discounts to the investors … or anyone else

Or just send me a text message asking me to call you.

New-Look Consumer Landscape Split Between The Eager and The Cautious

Operators and suppliers will have to appeal to a much changed consumer base split between enthusiastic and more hesitant users, the latest edition of CGA’s new Consumer Countdown to Reopening Series reports shows. The four-part series of insights uses CGA’s latest consumer research to track crucial shifts in behaviour when the On Premise reopens for outdoor service from 12 April. It shows a widespread appetite to make up for lost time in pubs, bars and restaurants, with more than a quarter (27%) of consumers in Britain planning to spend more time there than they typically did before COVID-19.

Among those planning to visit less often, people in the 35 to 54 year-old age group over-index, as do those who visited the pre-COVID-19 On Premise less often, and those from less affluent backgrounds. There is a similar divide in likely spending in the market, between those ready to reward themselves after lockdown and those keeping a close eye on their finances. A fifth (22%) of consumers intend to spend more money, while 13% will spend less. The first part of the Consumer Countdown to Reopening research also showed a split in consumer opinion between those confident enough to head out again immediately in mid-April and those needing more reassurance about safety.

At the other end of the scale, 19% of consumers plan to visit hospitality venues less often than before the pandemic. As well as remaining concerned about safety, some of these people may intend to continue their lockdown habits of recreating On Premise experiences at home, and will need to be given extra reasons to come out.

The consumer landscape has been changed in some very important ways—not least the divergence between those ready to splash the cash and those watching the pennies very carefully,” says Rachel Weller, CGA’s head of consumer research and marketing.

The eager cohort is led by young adults who were already regular users of hospitality. More than half of those planning to spend more time in venues are aged 18 to 34, and they typically spend £95 a month on eating and drinking out—£12 more than the average On Premise user. Women and city residents also overindex in this group.

“People who have saved money will be ready to treat themselves as soon as they can, but those who have endured hardships or have got used to at-home experiences will need to be tempted by something they can only get in the On Premise. Understanding these motivations and demands is going to be pivotal to a successful reboot of the market for operators and suppliers alike.”

One Lucky Hospitality Business To Win A Game-Changing £30,000 ‘Reopening Package’ Yoello, the hospitality order and pay solution, has launched a £30k reopening giveaway to support a UK hospitality business. After one of the most challenging years in the hospitality trade, Yoello has worked with other hospitality professionals to create this support package that will give a massive boost to any hospitality business opening their doors again in the coming weeks. Thanks to support from partners and friends of Yoello, including Square, Touchpoint, Stampede, Flawsome, The Pop Up Bar Hire Co, Cygnet, Aircharge, Flowerhorn, Stint and The Restaurant Collective, this support package is worth more than £30,000. The prize package, which is valued at over £30,000 includes two tablet devices, a square register, a pop-up outdoor bar set up for a month, Aircharge docking stations, Covid safe temperature checker, sanitisation station, bar stock from Flawsome, Flowerhorn Brewery and Cygnet Distillery, as well as lifetime Yoello order and pay solution with £10,000 of free transactions - which means that customers can order and pay without downloading an app. Deadline to enter the competition is midnight on April 6th, with the lucky winner announced on April 7th. It is hoped that the prize package will then be delivered before English hospitality businesses open their doors on the 12th.

Scott Waddington, Director at Yoello and former CEO of S.A. Brain, said: “It’s been a really tough journey for hospitality businesses over the last year having to navigate, adapt and endure the Covid restrictions. But the industry is still standing and there is certainly a growing feeling of optimism in the sector as we see seeing a roadmap for reopening and a very successful roll out of vaccines across the country. “Through this giveaway, Yoello wanted to give businesses the chance to win a support package that could be really game-changing, helping to get them ahead with reopening and starting to rebuild their business.” Businesses can easily enter Yoello’s grand £30,000 hospitality reopening giveaway via giveaway.yoello.com, the deadline for businesses to enter is midnight on Saturday 3rd April. Yoello, the Wales-based, award-winning fintech, has worked on various initiatives to support the hospitality sector since launching its order and pay platform last year. One such initiative was the Castle Quarter Cafe project in Cardiff, which is ran with FOR Cardiff and Cardiff Council. Designed to encourage trade back into the city centre after the first lockdown, the project gave traders the opportunity to serve additional tables through a 240-seat pop-up food court that brought an additional quarter of a million pounds of revenue into the city centre in the first 10 days of opening.


UKInbound Presents Government with Critical Reopening Asks Issue 51

UKinbound has presented the Government with three key critical asks ahead of the Prime Minister’s expected announcement on the reopening of international travel, due in April.

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The need to remove quarantine for all but those arriving from highrisk source markets was highlighted, along with a fundamental need to ensure that UK borders are resourced adequately to ensure smooth processing of passengers, which means the digitalisation of entry documents such as Covid certificate, testing and passenger locator forms.

The asks were included as a key component of the association’s Global Travel Taskforce submission, which was submitted on Friday 26 March – • Create a risk-based reopening framework – including both short-haul and long-haul travel and the removal of quarantine via the introduction of digitalised entry documentation • A bilateral travel agreement with the US – our most valuable inbound travel market, where there is significant pent-up demand to holiday in the UK by vaccinated Americans • A four nations approach to lifting restrictions – international visitors expect and want to visit multiple countries in the UK and different restrictions could mean a trip to the UK isn’t taken UKinbound’s response citied that the industry cannot afford a stopstart recovery, as this would shatter international confidence in travelling to the UK, and that domestic tourism will not make up the revenue

CLH Digital

Joss Croft, CEO of UKinbound commented “We have one chance to get the reopening of international travel right and the Prime Minister’s announcement on 12 April will be make or break for the inbound tourism industry. How the taskforce communicates its findings and suggestions will fundamentally shape how successful the restart of international travel is. “We 100% support a risk-based approach to reopening, but our industry simply cannot afford for just short haul to come back, or a stop start approach similar to what we saw last summer. gap left by international visitors. International tourists spend on average £685 a day in the UK, domestic tourists spend just a third of this. (Source: ONS)

“There is confidence to visit the UK in markets such as the US, and there is only a short window of opportunity to maximise this competitive position.”

Wetherspoon To Create 2,000 New Jobs

Wetherspoon is set to invest an initial £145 million developing new pubs and upgrading existing pubs – creating 2,000 new jobs in the process.

towns and cities including Leeds, Birmingham, Newport Pagnell, Heswall, Sheffield, Felixstowe, Dublin, Haverfordwest, Carmarthen and Glasgow.

The company is keen to start the development project within weeks of its pubs reopening fully.

Once the 75 projects in the pipeline are completed , Wetherspoon anticipates investing £750 million to open 15 new pubs and enlarging 50 existing pubs each year for ten years.

It has a pipeline of 75 projects – 18 of which are new pubs and 57 significant extensions and upgrades to its existing 871 pubs. The first tranche of new pubs and extensions will be located in

This ten-year pub project will result in 20,000 new jobs. Wetherspoon founder and chairman Tim Martin said: “Our immediate

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investment will provide work for architects, contractors and builders as well as result in 2,000 new jobs for staff in our pubs.

“We are geared up to start on the first projects within a few months. “ We are also committed to our long-term investment and job creation programme over the next decade. “However, the investment is conditional on the UK opening back up again on a long-term basis, with no further lockdowns or the constant changing of rules.”


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CLH Digital

Issue 51

A Day In The Life - Behind The Scenes Of A Hotel During Lockdown

the areas of our business which would normally never be closed down for long periods of time due to business volume. For example, our maintenance team spent months redecorating our Spa and Leisure Club, installing new showers, updating the changing rooms, repainting the ceilings, and we even had a local artist in to refresh the artwork around our swimming pool. Areas such as our large lobby and main restaurants also had a refurbishment and subtle colour change, including the painting of the ceilings, of which was a mammoth task in itself.

We invested in proximity web-based food and beverage ordering services after the first lockdown, and we will continue to utilise these across An interview with Marc Webster, Commercial Director, Whittlebury Park (www.whittlebury.com) more areas of our estate once we are open again. Just before the current lockdown we launched a new online live class and streaming servCan you describe a typ- has taken several steep inclines at each lockdown. However just to reice for our leisure club members, and whilst this is currently paused we emphasise, I would of course prefer to be open to all of our guests and ical working day for will continue to offer initiatives such as this when we reopen so that have the full Whittlebury Park team back at the hotel, and I can’t wait you at the hotel during our guests have more choice. for that day to come round again soon.

lockdown?

The day starts off by clocking up around 6,000 steps whilst checking the security and health of Whittlebury Hall (the owners actively check on our Atrium, Orangery and Pavilion and serviced office buildings), so that is the ground, first and second floors. The tools for the walk include a walkie-talkie, mobile phone for the switchboard, my mobile phone, a portable doorbell, master keys, torch, and not forgetting that all important first flask of tea – I’m not the epitome of someone in operations, however I do look and sound the part whilst jingling and ringing as I walk the floors! While the volume of calls, emails and enquiries have declined, the 12 email accounts that I have access to continue to keep me busy throughout the day, as does the constant flow of inbound phone calls and the adhoc visitor to the front door, which is normally our postie or a courier dropping off an order that one of the team who live in staff accommodation on site have ordered…all of this helps to contribute to the daily step count. In between the calls, emails, doorbells and keeping a watchful eye on the CCTV cameras, I work on budgets, reopening strategy, planning our proposed new business segments such as hotel management support, and work on developing our serviced offices product. Although my obvious preference would have been not to have experienced this global pandemic, it has allowed me to gain a greater understanding of the various areas of our business that in a ‘normal’ year I wouldn’t have got involved in at such a granular level. My learning curve

How are you preparing for post-Covid trading?

How many members of staff are working at Whittlebury Park during closure and which teams are they from? Back in the first lockdown, ten long months ago, we kept a core team of 28 working across commercial, finance and operations. There was the initial mammoth task of contacting our customers to organise refunds and move bookings, plus respond to new enquiries across the various market segments, as well as making the most of the time while our doors were closed to invest in the product through decoration and refurbishment. Usually in a hotel’s life there are very few days when a swimming pool or hydrotherapy pool can be drained and scaffolding erected in order to be able to paint the wet areas and ceilings. Now with the third lockdown, and currently no easing of restrictions in sight, we have reduced our team further to just ten for January and February. What type of work generally happens at the hotel during lockdown? Everything that would normally happen in the life of a hotel, but with the exception of servicing the critical part, our guests. The day-to-day work is at a massively reduced volume. Invoices are paid, phones answered, emails responded to, maintenance programmes are followed, golf greens lovingly tended. One of the hardest parts is putting together a reopening plan and budget when there is currently no roadmap for reopening UK plc.

By ensuring that we are ahead of the curve and have the business ready to go when the government sets out the UK’s roadmap to recovery. We are currently working on our new online training plan so that all team members are able to complete both the new and refresher training modules over the coming weeks and months. We are keeping in contact with our customers and continuing to plan for the traditional promotional periods, ensuring that these can be booked online or over the phone through the small team that are still working each day.

How are you keeping in touch with furloughed staff (and they you)? Our rota scheduling tool Planday has a communication platform on it which we use to send out relevant business updates, plus the Heads of Departments stay in regular contact with their teams through WhatsApp messaging or Zoom team calls, which helps to boost team morale among the furloughed staff. Our business, like all others within the hospitality sector, has its people at the core of its success, so whilst staying in contact remotely is effective for a period of time, we can’t wait to see the whole team back at the hotel.

Are there any new strategies or innovations you are putting in place for when the hotel reopens? During the first two lockdowns we embarked on a maintenance programme of

How are you keeping in touch with guests? We continue to remain active on our social media channels to give regular updates and stay in touch, plus we send out appropriate communications via the Mailchimp platform to reinforce the message that Whittlebury Park is still here and waiting to welcome our guests to the estate one day very soon.

The Source Trade Show Will Take Place In June 2021 with NEW Outside Space The Source trade show has taken place in Westpoint, Exeter annually for more than 10 years, and will be one of the first trade shows for food and drink in 2021, when it takes place on the 8th– 9th June. Attracting buyers from retail, hospitality and catering, it showcases the best the South West region has to offer, from artisan food & drink to essential goods and services. To meet government rules for numbers allowed at such events, Hale Events, the show’s organisers, are, for the first time, complementing the space in the hall with outside exhibiting space and features. “We are delighted that government regulations will allow this trade show to happen. It will be our first for more than a year!” says Mike Anderson, MD of Hale Events. “In order to enable plenty of social distancing and comfort for our exhibitors and visitors we are extending this popular trade show. Catering and Show Features will be outside in 2021, alongside a brand-new outside area for exhibitors, which will extend the show and enable more people to take part, and to attend.”

Mike continues “We know that suppliers, as well as everyone involved in food retail and hospitality, are looking forward to getting back together to network and find out what is new after a year of isolation. Source can help stimulate this sector, showcase innovation and provide a platform for producers”. Outside space at the Source trade show will be provided for companies who have their own facilities, such as trailer, gazebos, or other structures, as well as for companies who need covered space provided. “We look forward to welcoming the Source trade show back to Westpoint in June. We will be working in collaboration with Hale Events to deliver a safe show which meets with the prevailing government guidelines.” Richard Maunders, Westpoint CEO. For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow the show on Twitter @sourcefooddrink, or visit www.thesourcetradeshow.co.uk.

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 off-

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


Government Expands Workplace Testing Programme 16

CLH Digital

Issue 51

Covid-19 outbreak. For many employers on-site testing has already become an essential part of its employee offer and a routine part of working life.

The government is extending its work testing programme and is encouraging more operators to sign up. To date over 60,000 businesses across the country have already registered their interest to provide rapid tests to key workers. From 6 April, the workplace testing programme will supply home test kits to companies with over 10 workers where it is not possible to set up testing onsite, due to a lack of space or because companies operate across multiple sites.

Around 1 in 3 people with coronavirus don’t have symptoms, which means they could be spreading the virus in workplaces without knowing. Regular, rapid testing is already in place for millions of people across the NHS, care homes and schools. The government has also confirmed twice-weekly home testing using lateral flow tests for free to all adults in households with primary, secondary school and college aged children and young people, including childcare and support bubbles.

Businesses across the country will be eligible to order the home test kits online to distribute to their employees. These self-test kits will be picked up by staff from their employer with clear instructions about how to take the test. Staff will then complete the home test in the normal way, before reporting their results to the NHS using the provided gov.uk address. The workplace testing programme uses lateral flow tests (LFD) to rapidly detect the virus in 30 minutes. Swift detection of cases means those who test positive can isolate immediately and, in doing so, break chains of transmission and suppress the virus. Health and Social Care Secretary Matt Hancock said: "Rapid testing is a vital part of our roadmap, helping us to cautiously lift restrictions on our economy and society. "Around one in three people with coronavirus do not have any symptoms, so extending employee testing from the workplace to the home will help us identify more cases we otherwise wouldn’t find, prevent further transmission and save lives. "60,000 businesses across the country have already registered for free, regular and rapid tests and I encourage many more to take up the offer, helping to keep their employees and their families safe." Businesses are encouraged to register before 12 April in order to access free tests until the end of June, even if they’re not yet open or are not able to start using the tests straight away. As well as reporting their result directly to the NHS, employees should

The announcement comes as a new set of statistics published on Friday, by the Official of National Statistics (ONS), revealed 86% of people testing positive for coronavirus are fully complying with self-isolation guidance for their full isolation period. advise their employer of a positive result and take a confirmatory PCR test. Employers will retain an important role in encouraging their employees to take and report the results of their test. Matthew Fell, CBI Chief UK Policy Director, said: "Mass, rapid workplace testing is an essential pillar of the roadmap for reopening, alongside the vaccine rollout. Having the option for staff to test at home will enable more firms to embrace workplace testing, as not all employers will have the space or facilities to run testing programmes on their premises. The move to home testing reflects ongoing, high quality dialogue between business and government. We’d encourage as many firms as possible to register before the 12 April deadline, as part of their broader efforts to keep staff and customers safe." Employers with fewer than 10 people can alternatively access regular testing through the community testing programme, which is now offered by all local authorities in England. Work is also underway to allow staff of small businesses to order tests online to be sent to their home. Testing will form a crucial part of everyday life as parts of society reopen. Regular testing could be the difference between a workplace being able to stay open and operational, or needing to close due to a

Data also showed 90% of the contacts reached by NHS Test and Trace are fully adhering with the rules and that 97% of NHS COVID-19 app users started to self-isolate within 24 hours of receiving a notification. The majority of respondents (68%) also fully understood the self-isolation guidance. Of people who did not fully comply, the most common breaches were to buy food, get medicines or medical appointments. BT Chief Medical Officer, Dr Richard Caddis said: "BT is pleased to have been supporting this important government trial in England, offering rapid home testing to our field engineers who have done such an incredible job of keeping the country connected." Eastwood Park CEO John Thatcher said: "We originally invested in testing kits for all staff and the hundreds of learners returning to our classroom and laboratory-based training. Now to benefit from support from the government providing kits for staff, which on average could mean 120 tests per week, is allowing us to focus on our learners. The additional security and ease presented by the new self-testing operation, sitting alongside all the other day to day measures, has been a big confidence boost for everyone."

What Makes Scratchings So Special? The Relationship Between Scratchings and the Pub It’s official - pork scratchings are the ULTIMATE PUB SNACK! In a recent poll by the Daily Mail, pork scratchings topped the list when 2,000 pubgoers were asked to name their favourite pub snack.* Matt Smith explains, “Pubs hold a special place in British hearts as somewhere to relax, shake off the stresses of daily life and enjoy yourself. Pork scratchings have long been part of that experience. When consumers talk about scratchings, they often recall the very first time they tried them in the pub, often evoking quite vivid and emotional memories of a close friend or relative who first encouraged them to try one. A pub without scratchings really isn’t a proper pub!” Pork scratchings are undisputedly linked with drinking alcohol - 83% of pork snacks are consumed with a drink - and drinking is associated with the pub.1 The combination of a pint and scratching is one that many have grown up with and see as fundamental to the pub experience. Pork scratchings are seen as an ‘adult’ snack, being much less likely to be consumed by children than other savoury snacks - which means that they are naturally at home in the pub. Few parents will offer their children scratchings until they are in their teens and hence ‘the first time’ is within many people’s memory. This then means that there is an intrinsic link between scratchings, the pub and good times.

WHO EATS SCRATCHINGS AND WHY? Contrary to popular belief, pork scratchings are not the preserve of ‘old blokes’: • 44% of consumers are women1 • 63% are under 45 and 41% are under 351 • A third of pork snacks are consumed by AB consumers and over half are consumed by ABC1 consumers1 These consumers are under no illusion that pork scratchings are anything but a treat. The fantastic taste and fond memories mean that we have a deeper love of scratchings than ‘ordinary’ crisps and snacks. Scratchings are the perfect partner to booze as Smith explains, “Scratchings are the perfect partner to beer, wine and spirits due to their unique taste. The fattiness balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour of a drink and helps get your thirst on - making both the snacks and the drinks even more moreish. There is no matching a scratching.” Matt explains, “In every piece of research we have conducted, taste is always the No1 reason for purchase as consumers recognise savoury snacks are a treat and so, have to be ‘worth the calories’. This is underlined in pork scratchings where consumers crave the unique taste so much that 1 in 5 people will simply not buy another snack if they are

not available1, making them a ‘must-stock’ item!”

RE-OPENING OF HOSPITALITY SECTOR – MAXIMISING PROFITS THROUGH SNACKS The phased re-opening of the hospitality sector can’t come soon enough after months in lockdown. However, it is unlikely to be plain sailing as it’s unclear whether people will flock back or be wary about socialising in groups – and that’s before you factor in the uncertainty of our great British weather (a real consideration until mid-May when we can all go indoors)! Many operators are financially stretched and rightly cautious, especially when it comes to the cost of re-stocking. As a major snacks supplier, with a range of award-winning brands tailored to Foodservice such as REAL Handcooked crisps and the leading pork scratchings brands - Mr Porky and Midlands Snacks, Tayto understands these challenges. Matt Smith, Marketing Director for Tayto Group explains, “Conserving cash and maximising sales will be key to hospitality venues as they re-open their beer gardens, and eventually, their doors. Snacks provide a brilliant opportunity to increase sales. However, we know that less than 20% of people buy a savoury snack, with a drink and the main reason for customers not doing so being ‘I just didn’t think about it’. Prompting a purchase by prominently displaying snacks and getting staff to offer them, can make all the difference. Given most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, venues can easily make over 50p profit on each bag of premium crisps or scratchings they sell.” Premium product fact - 82% of pub goers eat handcooked crisps and are willing to pay up to 30% more for premium crisps over standard products3. 2

CATEGORY ADVICE / MERCHANDISING TIPS Consumers are looking for brands they can trust and re-stocking with proven sellers is key! Not all scratchings are the same and Tayto has a range of award-winning pork snacks to suit every pub: – Midland Snacks Traditional Scratchings is our best-selling pubcard - hand cooked scratchings using a recipe that has stood the test of time. – Mr Porky Hand Cooked Scratchings – from the most recognised name in scratchings, this Great Taste award-winning scratching is set to become the new benchmark for a premium scratching. – Mr Porky Crispy Strips – a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but not as hard in texture. Given that snack sales increase by up to 80% when they are more visible4, the recent growth in pork snacks can be maximised by making use of eye-catching pubcards behind the bar and in areas of high footfall. This can help prompt those unplanned snacks purchases - providing an excellent opportunity to drive high margin, VAT-free sales.

CLOSE THE DEAL Snacks offer a simple route to incremental sales, if customers are reminded to consider buying them alongside their drinks. Thankfully there are a number of simple tips for venues to achieve this:

– Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr Porky o Premium REAL Handcooked crisps which are exclusive to Foodservice – Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar o Include them in menus or apps for table-orders – Get your team to prompt purchase o A simple ‘would you like some crisps or pork scratchings with that?’ is all it takes.

HOW IS TAYTO SUPPORTING THE ON-TRADE? STOCK UP FOR LESS Having heard the hospitality sector’s concerns about the cost of restocking, Tayto has lined up a range of aggressive promotional offers now, and over the coming months, that will enable venues to stock up for less on a proven range of bar snacks. In addition to strong price promotions on our premium REAL Handcooked Crisps, best-selling Midland Snacks and Mr Porky pork scratchings, our top-selling flavours of REAL Handcooked crisps will be available in mixed cases for a limited period. These flavours have been developed specifically for licensed venues and each box includes a Great Taste award-winning flavour. Given that snack sales increase by up to 80% when they are more visible4, visibility of snacks is vital so, to help maximise your sales of premium crisps, Tayto have FREE POS available at realcrisps.com/trade

UPCOMING MARKETING CAMPAIGNS As the leading supplier of pork snacks with the top three brands (Mr Porky, Midland Snacks and Real Pork Co) Tayto is launching the biggest ever campaign for pork scratchings with the strapline “There’s no matching a scratching”. Aimed at engaging both new and lapsed consumers, the campaign sets out to hero the unique appeal of scratchings and how other snacks just don’t come up to scratch. The campaign will include national radio coverage through a partnership with TalkSport as well as a heavyweight regional campaign in the Midlands (where sales of scratchings are particularly strong) across OOH, radio and digital. The campaign will support the ongoing digital activity that is already bringing more people into the Mr Porky brand and the wider category. This investment in the category is unprecedented and could only be delivered by the category leaders. SOURCES: 1. Norstat | Jan 20 2. Norstat | Mar 19) 3. CGA Strategy Research 2016/17. 4. HIM! Foodservice Research 2016) * https://www.dailymail.co.uk/news/article-9374575/Get-crackling-Pork-scratchings-namedfavourite-pub-snack.html


How the Hospitality Industry Can Use Downtime to Their Advantage 18

CLH Digital

Issue 51

by Laurent Guinci, founder of Lolo Creative (www.lolocreative.design)

Globally the majority of the hospitality industry has had an abundance of downtime due to C-19. Although these times have been tough this can be advantageous for planning and development such as focusing on strengthening branding and customer experience. The past year has been pretty bleak, therefore, it is likely customers will be looking for more immersive experiences than ever with the feeling of being brought into an entirely new world and ‘escaping’ reality - whether that's dining, holidaying, or staying in a beautiful hotel.

Having been part of some of the most popular immersive experiences in the world - from various restaurants including Mourad Mazouz’s MOMO (Madonna’s favourite restaurant) to Universal, Lolo Creative are really passionate about revolutionising the industry. We’ve put together some downtime focus areas to help elevate your brand identity and improve customer immersion.

DIFFERENTIATION Aim to create a unique experience guests can’t get anywhere else so that they come back again and again. Be bold but also strategic – look at your target audience and what makes them tick. Take the talented restaurateur Mourad Mazouz as an example, he is a visionary who’s not scared of changes and new concepts. At the time when I met him in 1997, he was probably one of the first people who wanted to be different, from implementing unique uniforms, t-shirts to sell next door in the tearoom and even custom dinner plates. In more recent years, his other restaurant Sketch became one of London’s most Instagramable restaurants thanks to its quirky design features - from the funky stairs to the breath-taking interior. Take this time to really think about how you can offer guests a distinct experience which will create a buzz and lend itself as a marketing tool.

DETAILS

The devils in the detail. Small touches can really help reiterate your brand and create a coherent mood. This is more than plastering your logo everywhere, it means thinking about how every element works together and ensuring they complement the brand. You should deep dive into the customer experience thinking about how you want them to feel from the moment they walk in – what is your brands feeling and tone of voice? This could then be applied across every point of interaction. If you want to truly immerse someone you need to look at the particulars - from interior choices such as harmonious materials and colours, to symbolism in artwork or furniture, the music and lighting choice, feng shui, down to subtle logo details on the tablecloth, the list could go on... It’s important to reflect on the whole customer journey even down to the rest room.

STAFF Customer service is a key part of guest’s experience (often the difference between a bad and good review) which is why it’s so important that anyone consumer- facing embodies the brand values and personality. Uniform can sometimes get overlooked but it has an important role to play in this. I believe you should treat staff like ‘actors on a set’. They are not themselves anymore, they are becoming a character and brand ambassador. They could almost act differently to serve a purpose and entertain the crowds. This is what I call giving the customer an immersive experience. Uniform is a vital element to making that shift, allowing the staff to be someone else for few hours, playing a part in this new environment. In addition to this, custom uniform can help extend brand identities, making a point of differentiation. It can become a memorable association ingrained in guests’ minds, ultimately helping the business to stand out from the crowd. Overall, powerful branding is vital for capturing consumer’s imaginations and creating positive immersive experiences can truly transform guest’s relationship with your business. It’s important to use this time strategically, placing yourself in the best possible position for when things begin to pick up again.

Black and White Hospitality Spearheads Group Action In Business Interruption Saga Black and White Hospitality, the company which operates the Marco Pierre White group of franchised restaurants and manages a portfolio of hotels across the UK, has launched further group action this time against its own insurers, Tokio Marine Kiln, in its continuing fight to get the firm to honour its obligations under business interruption policies. It follows the refusal by the company to cover costs incurred by the fast-growing hospitality business during the Covid-19 pandemic. Rob Atkinson, Legal Director at Black and White said: “Our policy wording is very clear. If there is a closure by a statutory body, then the policy should provide coverage. Given that the Government ordered us to close down, it’s hard to see how there can be any ambiguity around this. “Yet despite rulings from the Supreme Court and the FCA our insurers continue to play games. We are left with no other choice but to press on with legal action. We have grouped together with other policy holders across this UK and are ready to take this as

far as we need to.” Black and White Hospitality has now appointed specialist insurance solicitors, Fenchurch Law, to lead the fight. Rob added: “It’s not only surprising but also very disappointing that Tokio Marine Kiln are still prepared to take this stance despite the fact that businesses like Black and White Hospitality took out policies in good faith. A letter before action has been sent and court action will follow unless matters are resolved urgently. “The response from Tokio Marine Kiln has come as a dreadful shock, but we will refuse to accept the unacceptable. We are aware of other groups of policy holders getting together to take similar action against other insurers. One thing is patently clear, the hospitality industry as a whole will not take this lying down and will continue to fight until the insurance companies honour the policies which they were happy to collect premiums under for all those years.”

Tripadvisor Suffered A 61% YoY Decrease In Revenue In 2020 – Almost A Billion Dollar Drop The travel and tourism industry was one of the hardest-hit industries by the COVID-19 pandemic and the world’s most visited travel and tourism website was not spared. TripAdvisor had one of its worst years and experienced a historic drop in revenue. According to data presented by TradingPlatforms.com, TripAdvisor experienced a 61% YoY decrease in revenue in 2020, a loss of almost a billion dollars in one year. Lockdowns Crippled Global Mobility Dealing Massive Blow To The Tourism Industry At the beginning of 2020 countries around the would shut their borders in an attempt to mitigate the already devastating effects of COVID-19, crippling the strong momentum of the tourism industry. Tripadvisor, one of the most popular travel booking and accommodations websites globally, was not immune to the effects of the pandemic and suffered tremendous losses in 2020. Since 2014, Tripadvisor and the travel industry in general, have been trending upwards in many economic and financial metrics. That year marked the first time Tripadvisor earned more than $1B in revenue, a figure it has not gone below of until the events of 2020. Tripadvisor posted revenues of $604M in 2020, almost $1B less than 2019’s $1.56B revenue. This is a 61% YoY drop from 2019 and nearly a 62% drop from the record

high of $1.61B set in 2018. The revenue set in 2020 is the lowest since 2010 when the company was merely 10 years old.

COST CUTTING MEASURES BY TRIPADVISOR – ALMOST 40% DROP IN EMPLOYEES AND OVER 50% DROP IN SPENDING Tripadvisor implemented several cost-cutting measures in response to the pandemic. Selling and Marketing expenses dropped to $316M in 2020, their lowest level since 2012 and 53% lower than 2019’s figure of $672M. The company also made the difficult decision to downsize its number of employees significantly, only a year after investing in its workforce. In 2019 Tripadvisor increased its workforce by 25% reaching a little less than 4200 employees. Workforce reductions were then introduced in 2020, with the number of employees downsized by 38.1% to just under 2600. The figure is the lowest number since 2013 and 23% less than 2018’s number, the year prior to Tripadvisor expanding its workforce. Despite these reductions, Tripadvisor still posted a significant net loss of $289M in 2020.


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Creating Kerb Appeal: Food Safety Expert Gives Advice On Outdoor Dining Ahead Of Reopening 20

CLH Digital

Issue 51

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

Time at the Bar as Jobseekers Pin Hopes on 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. 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: “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. “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.”


Get accurate energy bills with smart meters Avoid estimates and only pay for what you use. Ask your energy supplier if you are eligible for a smart meter. The COVID-19 pandemic has been incredibly challenging for businesses across Great Britain. As firms begin opening up amid continuing restrictions, many are assessing their financial situation and focusing on how to operate in this difficult new trading environment. In these uncertain times, many businesses are looking for ways to save money and maintain a healthier bottom line. The good news is that getting a smart meter for your business is a small change that could make a big difference. Smart meters are a great way to gain more control and understand how much energy you’re using. Since energy is a key expense that businesses factor into their outgoings, identifying ways to reduce your consumption could help you save money.

Smart meters are available for many businesses. Depending on your circumstances, your smart meter could come with an In-Home Display (IHD), which will enable you to see up to date consumption in pounds and pence, making it easier to visualise how much energy you actually use. In fact, some business owners who have had one installed said it highlighted areas of spending they weren’t even aware of. This could give you the information you need to help reduce your consumption and therefore save money On top of that, smart meters can help save you time. They can automatically send meter readings to your supplier, so you no longer have to. That’s one less thing on your to-do list! Your energy supplier will be ready to fit your smart meter once your eligibility has been confirmed. They will arrange a date and time that is suitable for you and your business requirements. A trained installer will then call round to your premises and fit your smart meter, and after the installation process is complete, they can show you and your staff how it works and answer any questions you might have about it.

Contact your energy supplier to find how smart metering can work for your business. Eligibility may vary.

www.smartenergygb.org


22

CLH Digital

Issue 51

Top 5 Marketing Tips from Big Business Events’ Adam Stott 1. DON’T IGNORE SOCIAL MEDIA! Today’s mobile phone obsessed consumers spend a lot of time on the major social media networks, so make sure you post regularly on your social media pages. Use a mix of video and images of new products, services, promotions and behind the scenes. Consider using paid ads – as for an investment of just a few pounds per day you could get your content out to hundreds or even thousands of potential customers from your local area. Instagram for example has a wealth of tools that you can use to post timely content such as Reels, Live Video and Stories.

2. CAN YOU EASILY BE FOUND?

UK entrepreneur and award-winning business coach Adam Stott hit our screens this month after appearing in the latest series of Channel 5’s ‘Rich House, Poor House’. After spending a week swapping his millionaire lifestyle for his co-star Kiptieu Sheriff’s budget of £70 a week, he was inspired to use his business expertise and fortunate position to support her life-long dream of setting up a food delivery and catering operation. Adam and his Big Business Events team have helped Kiptieu launch ‘Bongo’s Kitchen’, producing authentic dishes from her home country of Sierra Leone and delivering to customers across London. During six months of working together, Adam has personally invested into the enterprise, advised on delivery partners, social media strategy, branding and web development; all of which has resulted in sales rocketing from £200 to £1,000 a week despite tough times during Lockdown 3. With many catering and hospitality operations finding themselves in uncharted waters during a year like no other, this inspiring story is testament that with the right network and savvy marketing education behind you, businesses can not just stay afloat but turn the tide after the damage COVID-19 has wreaked.

Follow the same Top 5 marketing tips from Adam Stott that have transformed Bongo’s Kitchen:

Use free Google tools such as ‘Google My Business’ many people will use search engines to search for pubs or restaurants in their local area. Create a Google My Business page for your pub or restaurant using your Google account and use it to post updates about your business – this all helps your visibility on Google.

your voice heard. Consider appointing a digital or social media champion in your business responsible for up to the minute organic posts and replies to questions and comments. Having launched a variety of multi million-pound businesses over the years, Adam’s success and expertise comes from lessons learnt, sometimes the hard way… here are his Top 5 pitfalls to avoid when marketing your catering operation:

1. LACK OF FLEXIBILITY If there is one thing that the past 12 months has taught us it is that we need to have a flexible business model. If this happens again, what will you do?

2. UNREALISTIC EXPECTATIONS Make sure your marketing goals are achievable given your marketing resources and budget.

3. FIRST IMPRESSIONS COUNT

3. CUSTOMERS ARE YOUR SALESFORCE

Make your outside space the best it can be and feature it in your marketing. Your outside space will be a great asset over the next few months as lockdown restrictions start to ease up – use it to create a good impression and an ambience that people can’t wait to be a part of.

Do not neglect the customer experience, you need to make sure everyone who visits your business leaves with a great impression. Consider investing in staff training and go the extra mile for all of your customers.

4. INCENTIVISE REVIEWS

4. STRATEGY MISALIGNED WITH GOALS

When potential customers search for your business online they will read your reviews so anything you can do to get more good reviews will work to your advantage. Ask clients to review your business on Google, Trip Advisor or Facebook, you can do this by simply putting something on the bottom of your menus or try something more direct. Offer them something as a thank you such as an entry into a prize draw, or even a free drink. Get enough 5-star reviews and you can use them in your marketing.

This is something we often see with social media marketing. There are a lot of different types of ad that you can use to promote yourselves on social media – particularly on Facebook – choose the one that gets you to your goal the quickest, that could be signups to your newsletter, an increase in weekend footfall, or promotion of a live event such as a band (there is a specific ad unit for all these examples!)

5. BROAD TARGETING

5. KEEP A PRESENCE

Use research to define who your typical and target customers are and make sure you marketing resonates with them.

Those that market now and throughout the last of the lockdown will be in a better place when we are back to normal. Consumers have a huge amount of choice and will want to go out – don’t be silent, make

To follow the journey of Bongo’s Kitchen visit @BongosKitchen on Facebook or to find out how to scale your catering business to the next level visit www.bigbusinessevents.co.uk.

How to Re-onboard Furloughed Employees…

By Paul Sleath, CEO at PEO Worldwide (www.peoworldwide.com/en-gb/) On Wednesday the 3rd of March, the UK Government announced that the furlough scheme will be extended until September 2021.

Realistically, many companies who shut down entirely also won’t be at full operations as soon as they reopen (hence why furlough is being extended beyond the hopeful return to ‘normality’ at the end of June). In these circumstances, you’ll have some difficult decisions to make about who to bring back first.

This news will no doubt be welcomed by businesses across many different industries, as the furlough scheme has helped keep millions of employees’ jobs secure and avoid mass redundancies over the past 12 months.

During this process, you should set out clear criteria for recalling staff. Will the decision be based merely on business need, or will you consider individual circumstances? It’s important to be fair and inclusive when making your decision and to document your reasons (such as seniority or operational needs) to mitigate the risk of potential discrimination claims.

However, the extension shouldn’t be a cue for employers to kick back and relax. Now more than ever, it’s crucial to attend to the wellbeing of your furloughed employees and ensure they’re well prepared for their return to the workplace. So, if you’re thinking of bringing your staff back to work, it’s essential to do so in the right way at a time that’s right for both your employees and your business — whether it’s next week or in September.

HOW DO I DECIDE WHO TO BRING BACK? There’s no prescribed way to bring employees back to work, but it’s advisable to give reasonable written notice of at least 48 hours. Remember, some staff members may still have children at home unable to go to school and need to arrange childcare. In an ideal world, you’d want to bring back ALL employees on their previous terms and conditions. However, this might not be possible yet — particularly if they cannot work from home and your office or facility isn’t big enough to allow for social distancing.

So, once you’ve decided who to bring back, what’s the best approach to handling the re-onboarding process?

WELCOME THEM BACK AS YOU WOULD ANY EMPLOYEE Start with an offer letter which states all the information they need to know. The employee needs to know what’s changed (if anything) when it comes to their position, salary and benefits. For example, have wages been reduced across the board? How does being on furlough affect their sick leave or annual leave entitlement? You should also provide details about how you will be ensuring workplace safety and staff wellbeing. As an employer, you also need to understand that transitioning back to work after an extended period can come as a shock (particularly under these circumstances), so it’s essential to allow a degree of flexibility.

for staff shortages. These discrepancies could result in some negative feelings creeping into employee relations, so it’s important to nip any potential conflict in the bud. As an employer, you should look for opportunities to reintegrate employees into the team. For example, you could organise team-building exercises over a video call, virtual quiz nights or depending on the size of your team, arrange a socially distanced BBQ. You should also encourage all managers to have one-to-one meetings with every employee upon their return (even if it’s done virtually).

PROVIDE TRAINING OPPORTUNITIES While on furlough, employees may have missed out on crucial training, so it’s important to get them back up to speed. Make sure you provide them with the tools and time they need to complete their training (this may have to be done online if they’re still working from home). If remote working isn’t possible in your industry, it’s your responsibility as the employer to create a safe work environment and promote social distancing. Re-onboarding should include efforts to educate staff in the various guidelines available, which will vary country by country.

OFFER REASSURANCE AND SUPPORT WHEN NEEDED

INTEGRATE THEM BACK INTO THE WORKPLACE CULTURE

This is a time of high anxiety, which has been hard on everyone’s mental wellbeing. Add to that the stress and uncertainty of being placed on furlough, and there’s a chance your returning workers will have some extremely complicated feelings. So, it’s essential to be aware of this and do what you can to reassure and support them.

Employees should feel they are returning to a supportive and caring environment. However, it’s also vital to recognise that the pandemic may have had an unequal impact on your workforce. Some people will have been furloughed (potentially with full pay depending on which country they are in) while others might have had increased workloads to make up

You should offer frequent and transparent communication about the state of the business and recovery plans, as well as an open-door policy so that employees can reach out privately with any questions or concerns. Knowing they are valued and supported by you will be pivotal to their wellbeing.

The Return of the Hospitality Industry Your FREE trading standards legislation guide The coronavirus (COVID-19) pandemic has brought many challenges to the hospitality sector, with some businesses - particularly pubs and restaurants - forced to radically change the way they operate. Indeed, the hospitality sector’s economic output dropped as much as 92% (source UK Parliament) between February and April 2020 during the first lockdown; however, the sector bounced back when restrictions were relaxed last summer, giving hope of a similar recovery this year. Now one year on from the first national lockdown and with the Government’s roadmap out of lockdown response, we look to exit the pandemic measures and return to some sense of normality. It is clear that the public will still hunger for their favourite restaurant or take a trip to the local pub that they’ve been missing for months. This gives the sector the potential for ample opportunities, recovery and even growth in 2021.

For a smooth return, business owners must get regulation right from the outset. Streamlining measures to secure consumer safety enables business owners to build their business without succumbing to regulatory hiccups. Fortunately, the Chartered Trading Standards Institute (CTSI), working in partnership with the Department for Business, Energy and Industrial Strategy (BEIS), created Business Companion which offers free, impartial legal guidance for businesses, written by experts with years of experience. The Retail Guide Food and Drink annex brings together the tasks and measures that businesses will need to put into place prior to the return of the hospitality industry and beyond. Download your free copy at www.businesscompanion.info/focus/working-safely–a-retail-guide See the facing page for details.


Investment in Health and Safety Rather Than EOTHO 2.0 is 'the Answer for Hospitality' 24

CLH Digital

Issue 51

By Marcos Fernandez MD of Iberica Restaurants (www.ibericarestaurants.com) and Arros QD (www.arrosqd.com) Bank/Financial costs. This is why businesses won’t survive. When we reopened in the summer, the lack of those fixed costs being addressed by the government, such as huge rental costs in city centres, created an urgency to help produce revenues, So, EOTHO was born. However, this is a subsidy and a short term solution to what was clearly a mid to long term problem. A virus that acted like flu, but was more contagious and much more deadly, no one forecasting was thinking that this would be over in one wave and a short-term problem, but a long year followed by existential changes to the business in the long run, changes that will particularly affect the health and safety operation of the business.

When you close the doors of a business, and don’t want it to fail, you need to also freeze everything connected to it that might cost money. Employees were taken care of through Furlough, However, many of the fixed costs where not taken care of, especially Landlord and

The Help out to Eat Out subsidy, intended to benefit the whole industry failed, because the world had already changed. Those companies in the centre of towns that where to survive, continued working on making their restaurants safer within other strategies towards viability. Those in the residential areas would probably not, they were too concentrated on taking care of an artificial demand that in some cases produced way above average earnings, in packed restaurants with ever increasing capacities (2m to 1m).

The resources that should have been allocated to providing a long term solution to the industry, where used in only benefiting some and in a very short term: that cash is long gone. The best way to remain open is to invest in the health & safety and ventilation of the restaurants so that they can gradually and safely open. You will find many already comply. This is very much the case of Iberica and ArrosQD. Our sites are ample with high ceilings, we already have over 1m between tables, extended to 2m since January 2020. Our ventilation systems do not only heat or cool the air, they replace all the air in our restaurants between 10 to 21 times an hour, (UCL established 4 as the necessary to reduce COVID spread, meaning our systems perform 5x more efficiently than the recommended). Most importantly we have adapted our operational procedures and training tools to increase cross contamination containment strategies both in Front of house and the kitchen and behind the scenes. We started with hand sanitisers, again in Feb 2020 right at the beginning of the whispers of the pandemic, and have used masks at all times from March 2020 onwards. We have made it our mission to become and communicate that we are a especially safe restaurant to ensure and comfort diners and importantly, our staff.

Europe’s Hotels See Values Fall By Up To 15% But Longer Term Outlook Strong, Reveals HVS Report Hotels in gateway cities have seen less of a decline, buoyed by either the country’s political and economic stability, high barriers to entry, well diversified demand bases and substantial government support schemes. In a flight-to-safety environment the northern- and western-European markets are well positioned to capiThis is the key finding of the annual European Hotel Valuation Index (HVI) compiled by global hotel consul- talise on these strengths. tancy HVS, which reports that in the year of the COVID-19 outbreak hotel values saw average declines of Less central markets such as those in Eastern Europe, or those affected by more volatile political or ecobetween 5% and 15% compared with the previous year. nomic circumstances such as Russia and Turkey, might remain less attractive as an investment proposition in Last year followed a decade of hotel value rises across Europe, with 2019 posting an average 3% increase the short- to medium-term, maintaining a dampening impact on values. – with some properties in Southern Europe experiencing 7% rises. However, widespread lockdowns in 2020 “While full recovery is expected in the sector newly found operational efficiencies such as more agile which resulted in the majority of Europe’s hotel’s closing for business, saw annual RevPAR fall by around workforces, greater use of technology and the repurposing of space will enhance operating leverage as 70% compared to that of 2019. demand and revenues recover. Values will be enhanced by yield-hungry funds lining up capital, which will cre“The impact of the pandemic on cash flows and profits has been dramatic, although government support ate competition and help sustain selling prices,” added report co-author Simon Hultén, senior associate with and payroll subsidies helped to soften the blow. All tiers of hotel have been affected but particularly the upscale and luxury properties as they tend to be more exposed to group and convention demand as well as HVS London. Sharp declines in revenue caused by the pandemic coupled with a more cautious approach to lending has prompted hotel valuations to fall over the past 12 months, although not as steeply as some had initially anticipated.

international visitors,” commented report co-author Mattia Cavenati, associate, HVS London. HVS London conducted some 130 annual update hotel valuations in 2020, which clearly showed that only a small number of properties experienced either larger declines in value or for some, a slight increase, whilst around 60% of these hotels experienced a decline in value of between 5% and 15%.

“Hotels with weak business propositions will likely have to be re-purposed or re-invented but strong investor interest and weight of capital continue to chase assets with good potential and in strong locations, driving demand for deals that are realistically priced and limiting the degree of price discounting,” concluded Sophie Perret, senior director of HVS London.

Microwaves and Combis

Microwaves - Easy Quick and Cost Effective For those who did not know, including us here at CLH Digital the first ever microwave oven was manufactured in 1953, was five feet high and was patented by an American engineer called Percy Spencer who had made his discovery by accident! Apparently, he was working with a radar system that used a magnetron to send out radiowaves when a chocolate bar he had in his pocket simply melted rather too quickly. He went on to develop his idea further the rest as they say is history. Wind the clock forward 65 years and it is pretty safe to say that microwaves are now vital to almost every food service operation, playing a pivotal role in an outlet’s success, cutting down waiting times and allowing for flexible cooking. As the sector emerges from lockdown, beginning April 12 when bars pubs and restaurants can reopen but only outdoors, operators will be keen to turn over tables as quickly and efficiently as possible, and will also be keeping in mindful eye to ensure waste is kept at a minimum. Many operators may decide to offer limited menus while the country remains under restrictions moving towards full menu offerings when restrictions are lifted. A standard microwave-only oven can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for

hotels. They become more versatile when they become a combination microwave oven. The combination is the addition of convection hot air and a grill. This transforms a simple re-heating cabinet into a multi-function cooking oven. Furthermore, studies over the past few years have revealed that outlets serving food tend to be perform better than those which don’t, hence the reason many wet led pubs have incorporated microwaves and pubs had to offer a “substantial meal” when serving drinks. Whether you are a pub/bar restaurant hotel or café you will recognise the importance of having a strong and varied menu using quality produce, and will already recognise the importance of having a the right equipment in your kitchen. The speed at which food can be prepared on premises using microwave ovens and the quality of cooking results they deliver means that they are a time and cost-effective way to provide quick portion controlled dining! See the following page for equipment for your kitchen


Microwaves and Combis

High Speed Solutions 40 years, with Exclusive supply status on the Sharp and Maestrowave ranges. Sharp have a reputation for quality and reliability that is second to none. With models ranging from the everyday 1000W R21AT best-seller, to the high power R1900M work-horse used by many leading chain operators - there is a model for every user.

A microwave is a true kitchen essential and has a place in every kitchen. A microwave is traditionally seen as an enhancement to use alongside other items of prime cooking equipment, but their versatility is often underestimated and they can be of particular use where space or budgets are limited.

The Maestrowave high speed cooking range combines innovation with every day essentials - including the affordable yet durable MW10 and MW12, the innovative iWave® automated cooking solution – which uses barcodes to ensure consistent, error proof cooking – and the award winning Combi Chef 7, which combines traditional cooking methods with microwave speed to provide exceptional results. For all your microwave needs – contact the Microwave Masters at R H Hall on 01296 663400 or sales@rhhall.com

From the standard microwave used for fast reheating and regeneration – to combination microwaves for versatility and optimum results on a wide range of products – we have a solution for every operation. R H Hall have been dominating the microwave market for over

WINA Microwaves, The Answer To The Question

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

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 only just fit inside. 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? 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. The ovens also come with super bright LED interior lights, which are designed to last far longer than the

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”.

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 SEE THE ADVERT ON PAGE 15.

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!”

Issue 51

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CLH Digital

Cleaning, Hygiene and Infection Control

Issue 51

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to reopen its doors after yet another long lockdown faced with the continued challenge to maintain social distancing. Government guidelines state pubs and restaurants should encourage the use of contactless ordering from table and should adjust their service approach to minimise staff contact with customers. 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 prod-

ucts”, 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: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

Welcome To Greener, Safer, Cheaper Food Waste Recycling

ReFood is the European market leader in food waste recycling. We offer businesses of all sizes an alternative to sending unwanted food to landfill with our safe, secure, closed-loop, end-to-end solution. We improve companies’ green credentials, reduce their carbon footprint and lower their overall food waste disposal costs by up to 50%*. By combining the very best knowledge and technology with decades of experience in environmentally

sustainable practices, we deliver the ultimate recycling service to private and public sectors across the UK. And, our cutting-edge Anaerobic Digestion facilities create renewable energy as well as ReGrow, our nutrient-rich biofertiliser. See what we could save you at www.refood.co.uk or call 0800 011 3214. See the advert on page 10. *Figure based on April 2020 landfill rate vs. volume weight.

Why choose SANOZONE? ■ SanOzone generates Ozone and completes a deep and accurate sanitation cycle ■ Ozone sanitisation is cheaper and faster than alternatives like fogging ■ Swiftly cleans and sanitises rooms of all sizes, removing harmful microorganisms ■ Reaches every corner of location, acting more rapidly than other disinfecting agents ■ Machine generates ozone from the air, which decomposes to oxygen after use

SANOZONE CLEANS INDOOR SPACES OF ALL SIZES FOR COVID SAFETY Ozone sanitising is the most effective way to deep clean residential environments of all sizes and it is easier, quicker, and more cost-effective than manual cleaning or fogging. Once in position, an easy-to-use key-pad enables the operator to set the optimal ozone concentration for the size of the room. The system then automatically converts the ambient air into ozone that fills the room, sanitising floors, walls, ceilings, surfaces and equipment. The complete sanitisation of an average sized room will take approximately two hours. This includes the production of ozone, maintaining the required concentration for total cleaning and then returning the room to its usual habitation state. SanOZone is one of the most versatile and efficient sanitisation systems available to healthcare, commercial property owners and facilities management companies. It offers many benefits over manual cleaning and we believe that it is three times quicker and more efficient than alternatives like fogging.

THE MAIN BENEFITS OF SANOZONE ARE: • Highly efficient in the fight against Covid viruses • Effective against the majority of microorganisms tested • Requires only low volumes of ozone to kill bacteria, fungus, parasites and viruses • A standalone system that eliminates the need for chemical substances • More cost-effective than traditional cleaning operations or materials • Automatic cleaning cycle; easy to move from room to room SanOZone units are fully mobile, easy to programme for hourly or daily cleaning and have acoustic and visual warning indicators for safe operation. As it creates its own ozone, no chemicals or additional cleaning products are required. There are no ongoing costs.

SanOZone Easybox systems are available from Barbel now, with prices starting from £1,750 ex VAT for the Easybox 5

For more information, contact Barbel on 01629 705110, email info@barbel.net or visit the website at www.barbel.net


Cleaning, Hygiene and Infection Control Issue 51

The Hospitality Sector Needs To Heed New Cleaning Techniques 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.

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

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

• 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

Please mention

when responding to adverts.

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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Cleaning, Hygiene and Infection Control

Issue 51

Clean Rooms and Fresh Laundry Are a Top Priority for Successful Hotels & Restaurants Clean rooms and fresh laundry are a top priority for successful hotels & restaurants. You’re in safe hands with MAG Laundry Equipment who are one the UK’s leading suppliers for commercial laundry machines. MAG supply commercial washing machines, tumble dryers and ironers to meet the budget & demands of any business however large or small. Their equipment is backed up with an excellent service by their nationwide fleet of engineers across the UK that can assist with maintenance, repairs, spare parts for all brands & models of laundry machines. MAG also offers free trails & demonstrations of their Super ActivO ozone generator which sanitises the air & surfaces of any indoor room in as quick as 15 minutes. This can remove the strongest of odours and eliminates 99% of bacteria & viruses including salmonella, e.coli, covid-19, mites and more. Efficient, reliable and professional, ask about MAG’s competitive purchase and pay monthly options. Call 01569 690802 today. Telephone: 01569 690802 Email: info@laundrymachines.co.uk Website: www.maglaundryequipment.co.uk

Restore Customer Confidence With Wizard’s Air Cleaning Technology Over the last year, the quality of the indoor air we breathe has become more important than ever. Wizard’s air purification devices are a state-of-the-art solution to air cleaning, offering reassurance and confidence to clients and staff within the hospitality sector. Protecting the air you breathe Wizard air cleaning technology provides hospitality venues with a cutting-edge solution to air cleaning, whilst suiting the needs of your business and clientele. Purifying and eliminating airborne contaminants, these cutting-edge devices help to destroy bacteria, viruses, odours and harmful pollutants in an indoor space, such as: • Bars • Restaurants • Hotels • Cafés

tilation that your business needs. Using class-leading UV-C lamp technology and hospital-grade HEPA-13 filtration to purify indoor air, Scarecrow detoxifies spaces of up to 500m2 24 hours a day, 365 days a year.

Designed with a forced ventilation programme that consistently circulates air, the Northern Fairy cleans the air in spaces of up to 40m2 using the same powerful UV-C lamp cleaning technology as Scarecrow.

Completely safe to use around clients and staff, and available in a variety of colours and sizes, the ultrasmart Scarecrow units let your customers know that you’re working to create a safer, cleaner environment for them to feel comfortable in. Find out more about Scarecrow.

The Northern Fairy can be stood or hung on the wall for ease of application and is available in five different colours.

OTHER DEVICES FROM THE WIZARD FAMILY Suitable for all your business cleaning requirements, we also stock alternative air and surface sanitising solutions from Wizard.

SCARECROW UV-C AIR PURIFICATION

AIR DECONTAMINATION FROM THE NORTHERN FAIRY We have smaller spaces covered with the Northern Fairy, the newest addition to the Wizard product range.

Purozo’s flagship device, Scarecrow, could be the costeffective answer to poor ven-

SANITISE SPACES WITH LION & TOTO High performance Ozone generators from Wizard work to sanitise surfaces and indoor air within spaces of up to 300m2. Fast and effective, the Toto and Lion reach and sanitise every nook and cranny of an area whilst simultaneously removing odours and surface stains. With a stunning design and build quality, Toto and Lion are both easy to use, either controlled manually or via the mobile app.

GET IN TOUCH For more information and a virtual device demonstration, get in touch with us on info@purozo.co.uk or give us a call on 01594 546250. See the advert on the facing page for more details.

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. Sundeala notice boards protect the environment outside while improving the environment inside. 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


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Hospitality Technology

Business Development Through Integrated Technology and CRM By Henry Seddon, Managing Director Access Hospitality The advances in hospitality technology over the last year have been well documented, with delivery and takeaway, pre ordering, order and pay at table, and contactless payments being amongst the most utilised in response to controls placed on the sector. With so many solutions available, it’s worth highlighting a couple of areas that we expect will impact most significantly on an operators’ efficiency and revenue generation. Firstly, the importance of technology integration. As Kate Nicholls, CEO of UKHospitality acknowledged in an Access Hospitality webinar last year “I have never seen such a rapid rollout of technology; things that would normally take three to five years to get through. We have now got that seamless integration of technology and the acceleration towards a single portal for a customer. Where you want to use technology is in a smart way to allow your staff to be freed up to deliver better service. That's where technology comes into its own.”

gy, a second business area that shouldn’t be overlooked is customer relationship management (CRM). Customer expectations within hospitality venues remain high; in fact, they are likely to have risen in response to the post pandemic safety and cleaning measures that have been introduced, so the ability to track, manage and build relationships with customers remains vital. To ensure that we can provide the most comprehensive and responsive service, Access Hospitality recently acquired Acteol, the UK’s leading provider of CRM software and contracted marketing managed services to the hospitality, leisure, travel, and gaming sectors. Our belief is that by creating a single customer view where all data is in one place, de-duped and enriched, multi-channel marketing becomes more efficient and effective, with more meaningful connections, greater customer engagement and resulting sales. CRM tracks customer interactions, visit frequency, preferences and spend providing an accurate profile that they might not even recognise about themselves. Using the information available to tailor bespoke communications and offers deepens the affinity and loyalty from customers, increasing the likelihood of them returning to venue and redeeming any incentives provided.

Where information and data can be entered once and shared across multiple platforms, there is an obvious benefit in increasing efficiency but also reducing the potential for errors when keying in. Monitoring performance and development opportunities is also enhanced when key metrics are available in one view from a single sign-on and the volume of rich data for qualitative analysis is increased.

For any customer interaction measurement is priceless and, understanding what works and what doesn’t, enables you to focus your efforts in the most effective way possible and make data driven decisions. Analysis of results identifies the best channels for communication – which might include email, SMS, push notifications or direct mail – as well as conveying the best sentiments or promotions to generate a positive response.

With so much attention given to the operational benefits of technolo-

Predictions suggest that there may be fewer out of home hospitality

occasions taken over the next few months, but that customers will be looking for more premium experiences. The value of integrating a powerful CRM system into your technology management suite will give your hospitality operation a significant boost and offers a compelling argument for integration with other cost saving and revenue generating technology. See the advert below to find out more about how Access Hospitality can help your business.


Hospitality Technology

Issue 51

CLH Digital

Yoello - Mobile Order & Pay You Can Trust 2020 was a pivotal year for Cardiff based Fintech Yoello. Since launching their mobile order and pay solution in June, the company has gone from strength to strength growing rapidly whilst supporting thousands of hospitality businesses across the UK during the Covid-19 pandemic. Yoello aims to disrupt the current payment networks which are outdated and expensive. By processing payments themselves, utilising open banking regulations, they want to bring operators and customers closer together with cheaper and instantaneous transactions. The platform is currently focused on the hospitality industry, from small cafes and traditional pubs to luxury hotels and large theatres. Yoello’s mobile order and pay technology also has the capability to expand into sectors such as retail and tourism. The company’s aim is to improve efficiency, increase revenues and improve the customer experience through

mobile technology, in particular in the current climate with businesses currently operating with reduced staff numbers and customer capacity. As we head towards a cashless society and a new technology led, post-Covid, future of service – Yoello’s tech will play a vital role for most businesses to survive. Yoello’s mobile ordering solution allows customers to access digital menus simply by scanning a QR code or typing in a URL using any smartphone or web device, without needing to download an app. Customers can access table service, click & collect and delivery services all through one platform. From a merchant’s point of view, it’s very easy to set up and manage contactless order and pay either alongside an existing system or through POS integration. Find out more visit www.yoello.com or speak to the sales team: sales@yoello.com / 07764 86 4840

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. 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 kitchenintegrated 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 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

F uture-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 PREDICTIVE TIVE ANALYTICS ANAL ALY YTICS

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

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

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Issue 51

Hospitality Technology

Invest in the Right POS Solutions to Get You Through Reopening and Beyond The COVID-19 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 inperson 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 unpredictable 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.

Hospitality and Social Media: The Good, the Bad, and the Ugly By Harvey Morton, Digital Expert and founder of HarveyMorton.Digital (www.harveymorton.digital)

A disgruntled employee could do more damage on social media in a moment of anger than any good done by consistent and regular updates by your marketing team. A simple comment about the poor hygiene standards in a kitchen could set a coffee shop back many months.

account makes the individual responsible for any fallout from inappropriate or even criminal content. As a company, you want to be sure you are not seen as liable for this.

Consequently, writing a social media policy for your employees is an essential tool for protecting your brand and all colleagues' best interests. While writing such a policy is akin to walking on eggshells, it is best to undertake this difficult task anyway.

Obviously, the number one goal of your policy is to protect your brand. Setting expectations for social media use reduces the chances for error and prevents confusion about what is and what isn't seen as professional to your company.

What is a social media policy? A social media policy will lay out your organisation's expectations for employees use of social media platforms. The policy will need to respect the law above all else. The Human Rights Act 1998 allows your team the right to respect for private and family life, home, and correspondence. Basically, you must be careful when telling your team what to do when they are not at work. No hospitality business would be without social media. It is a good time business, and showing people enjoying themselves is an excellent source of brand enhancement and marketing. The benefits of social media for hotels, restaurants, and other outlets, is significant, and most companies have an active presence on most sites. Yet, there is no denying the bad of social media and the downright ugly.

What you hope to achieve with your policy

There are positive aspects to this too. When your team post positive messages about your company, you are leveraging the potency of employee advocacy. Your business social media account might make it clear you are unique but imagine how much more powerful it sounds from someone who works for you. What should I include in my policy?

Equally, you need to be careful with how you choose to monitor social media activity. The Regulation of Investigatory Powers Act 2000 clarifies that you cannot monitor the posts without the staff member's permission. If that colleague accepts you as a friend or follower, this is explicit permission to view posts.

Having a look at other companies' policies is a sound starting point. Often there is a request for transparency and disclosure. In other words, you ask your team to tell you when they are on social media. You might also ask that they act responsibly and professionally when posting. You should acknowledge that having fun and connecting is great; expressing concerns can negatively affect all.

Your social media policy should also make clear that these accounts are owned by individuals. This is vital. The ownership of the social media

The skill in writing this policy is getting the tone right and seeking buyin from the start. It will be worth the effort.

Technology is Key to Combatting the Food Waste Problem By Danilo Mangano, General Manager Europe at guest experience platform SevenRooms (www.sevenrooms.com) Following the release of the UN’s 2021 Food Waste Index Report, Danilo Mangano, General Manager Europe at SevenRooms discusses how technology can help the hospitality industry reduce food waste Globally, food waste accounts for 8% of greenhouse emissions. If it were a country, it would be the thirdlargest producer of greenhouse gases after the US and China. The topic of sustainability in business is not new, and is certainly not going unnoticed by consumers, who increasingly want all of the experience with none of the eco-guilt. As hospitality reopens this spring, there is an opportunity to both renew focus on sustainability and boost profitability. Research has shown that if the average restaurant reduced food waste by just 20% a year, it would save an estimated £2,000. This is significant, especially when you consider the lost revenue restaurants will want to make up when on-premise dining restarts. There is a clear environmental and economic need for restaurants to reduce food waste — and technology can offer a solution. Many restaurants use technology to help them manage operations, from reservations to seating management, but far fewer use these platforms to gain insight into where food waste can be reduced. With this in mind, we have looked at how the hospitality industry can make the most of technology to tackle food waste while still ensuring guests go home satisfied.

USE GUEST DATA TO INFORM YOUR SUPPLY

ORDERS When it comes to ordering food, many restaurants rely on rule of thumb estimates. With reduced capacity likely to be the norm for the first few months after reopening, it’s going to be difficult to predict exactly what they will need in terms of produce and the qualities required. Ultimately, this could cause challenges when reining in spending, especially as maximising profits needs to be front of mind upon reopening. With the right technology solution, this unpredictability could be one less thing for operators to think about. Restaurants that have fully-integrated guest experience platforms in place can capture and leverage data directly, offering important insights into a diner’s dietary preferences, allergies and favourite orders. Not only does this enable them to provide tailored experiences that help to build a deeper relationship, but these insights also allow operators to undertake supply ordering more accurately. Looking at the data, a restaurant manager may see that a guest was a Friday night regular, and always ordered the salmon en croute with a specific vegetable side dish. When making their next reservation, it’s likely this will be the meal they choose, which an operator can use to plan when placing orders with suppliers. While lockdown has meant venues have been closed for dining on-premise, restaurants that have been facilitating their own online ordering, collection and delivery services will have continued to build their bank of customer data. This same data will prove invaluable when they are organising inventory. For instance, if a customer has ordered a specific chicken dish for delivery over the lockdown, chances are they are going to order it again when they can eat at the venue. The benefit of knowing this information is twofold. With a better idea of what diners will order, the kitchen can more accurately judge what they will need to order from suppliers. Plus, by anticipating the customers’ wishes, an operator can continue to provide a positive diner experience that makes them feel valued and more likely to return again.

REPURPOSE YOUR SURPLUS

On some occasions, an operator will have leveraged all the available data to inform supply orders and still be left with surplus food at the end of service. So what happens then? We know how valuable the art of the quick pivot was during the lockdown. There is no reason why restaurants should leave that mindset behind now; particularly when it can have such a profound impact on food waste. The introduction of retail was a lifeline to many restaurant businesses over the pandemic, and is a great way to help operators eliminate food waste in the long-term. With special relationships often required to access high-end produce, meats and more, these retail operations are often the only way for consumers to purchase these specialty items. At-home meal kits were also wildly popular over the past year – why not continue to supply these kits with surplus food? It’s a simple way for customers to feel connected to their favourite dining spot if they don’t feel ready to return to on-premise, while using food that would otherwise have been discarded. Many are more than happy to support their favourite restaurants, and they will feel better in the knowledge that not only will they have prevented food from going to landfill, but that they have helped a local business as it recovers and rebuilds. Tackling food waste concerns should be a priority for everyone within the hospitality space when venues reopen. It is worth noting, however, that the recommendations outlined are only possible if operators own their customer data and hold direct relationships. Without access to their email address, how will you contact them to let them know their favourite pasta sauce is available to buy and enjoy at home? If you can’t access their order history, how would you know who to contact when marketing a meal kit for the dish they never fail to order? Or encourage a regular delivery diner to visit you on-site once your venue reopens? Operators that are proactive in using intelligent, data-driven technology can only benefit, especially as costs associated with wastage decline and consumers opt for restaurants that prioritise sustainability and top-tier service.


Issue 51

Drinks Dispense and Cellar Management

CLH Digital

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“ Raising the Bar” cellars will likely not have been maintained as regularly and consistently as usual, meaning a thorough, deep clean and safety assessment should take place prior to reopening. It’s important to consider the way cellar equipment was left during the periods of closure to ensure the hygiene of the bar and cellar, and to re-start dispense systems correctly for the reopening phase. “90% of beer and cider sales come from draught , making the dispense system the beating heart of any pub or bar. Now more than ever, operators need to drive footfall, prolong visits and ultimately deliver a great customer experience every time. Draught systems that contribute to this are worth the investment, taking unnecessary burdens away and giving operators time to focus on running their business. HEINEKEN SmartDispense™ is an industry-leading business solution, connecting dispense technology with service and the insights that an operator needs to improve their quality, reduce waste and save time.” Beer Piper’s Jeff Singer provides six elements to consider when storing and serving beautiful beer:

A STELLAR CELLAR It is vital that every pub has a well-kept cellar. Whilst it is out of sight, licensees must ensure their cellar is well maintained to prevent low quality beer and poor hygiene standards. A well maintained cellar means a happy customer. After the rockiest period for many a decade, the hospitality community are eager to pick themselves up and get set for a return to trading, as the UK slowly eases out of the Covid19 restrictions, says Jeff Singer, Commercial Manager, Beer Piper “Despite the road map out of lockdown including a roll-out of dates for the On Trade, there are still many uncertainties. The plan has given the industry some glimmers of hope, though, and with better weather on the horizon and the vaccine roll-out ahead of schedule, it’s a good time to gear up for a summer of muchneeded success.” “With that in mind, this time can be used to make some changes that can have an impact on the success of pubs and bars when they are finally allowed to open their doors to the public, in April for outdoors and 17th May for indoors if all goes to plan.” “Since the first national lockdown back in March 2020, the UK’s drinking habits have shifted. With the On Trade closed for much of 2020 and 2021 to date, consumers have been buying into more premium products from the Off Trade. Sales of premium beers, wines and spirits have all rocketed, as drinkers have looked for ways to treat themselves at home.” According to Nielsen Scantrack and the CGA, beer was one of the big winners of the 2020 lockdown period, with value sales up £737m compared to the same period in 2019. Premium beers grew faster than standard beer up £452m, compared to £164m. This is backed up by the CGA’s Drinks Premiumisation Report 2020, which demonstrated that premium craft beer sales were up 22.8% over the last two years. It also pointed towards the fact that the premiumisation trend is driving new product launches in beer - with almost half (47%) of the new launches in the category being craft beer, and another fifth (22%) being premium beers such as world lagers. Jeff adds: “It’s clear from research such as this that publicans and bar owners need to take on board the trend for premium beers when assessing their range before reopening. And, if premium beers are on the menu, then looking after the beer and ensuring a perfect pint every time is critical - in fact, according to SIBA’s British Craft Beer Report 2020, a staggering 94% of ale drinkers say the most important factor in choosing a pub is beer quality.”

GOOD CELLAR MANAGEMENT A good cellar management routine is an essential part of any pub’s success, helping to produce quality pints and boost profitability, says John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK. “Due to the long periods of closure over the past year,

The cellar is the true engine room of the pub or bar, and should be treated as such . Your bar may offer great cocktails or even fabulous food, but if you want to keep the beer drinkers coming back, your cellar needs to be up to scratch and run like a well-tuned machine. Cleanliness is king in the cellar, which needs to be cleaned thoroughly at least once a week with the correct sanitising products. Regular cleaning will prevent the build up of bacteria and also help the air quality to remain tip top. Both of these things can affect beer quality, as dirt and unclean air can make beer go off. Additionally, maintaining and cleaning equipment, especially coolers, will ensure that they do their job properly and avoid build-ups of dust and grease which can, again, can contaminate beer and affect quality. It’s also worth knowing how to cellar certain beer types. Cask ale especially needs to undergo conditioning in the cellar - it needs to be stored and settled correctly before serving to ensure it hits pint perfection. The passion that brewers put into their craft and cask ales is incredible, and cellaring well is really the last step in the process to ensure drinkers have that blissful “ahh” moment with the first sip! To always ensure a gorgeous pint, there are other things that can help, too. Turning off the beer gas to all beer lines every night will reduce the possibility of over-carbonating the beer in the barrels, which can also lead to excessive fobbing while serving. At the front of the bar, removing all nozzles and sparklers every night and ensuring they are all washed, cleaned and sanitised with sanitiser tablets and left to soak overnight, and covering all dispense taps (minus sparklers) each night with cling film or “sponge/brush bungs” to create a physical barrier will prevent contamination from natural yeast airborne bacteria and beer flies. Reviewing the stock-turn of every stock item held is also a good plan, and one to think hard about before re-opening. Ideally you should be aiming for a full stock turnover of each SKU every two weeks. Consider removing any SKU’s that struggle to meet this threshold - You need to balance the benefit of offering your customers a wide choice of product against the cost of writing off stock that has passed its best before date. It’s worth knowing that the BII offers cellar management courses for senior management and staff, and ensuring that at least one person is fully up to scratch with cellar maintenance knowledge can only be a good thing. Certainly something to think about before summer.

TEST THE TEMPERATURE Remote coolers are used to take the temperature of the beer down from cellar temperature (of around 12oC) to the correct dispense temperature and, as with your cellar cooling unit, remote coolers should be kept running constantly. If beer temperature rises above 12 degrees, then bacteria can breed and the risk of fobbing - the foaming of beer during processing and dispense - sky rockets. Additionally, harsh fluctuations in temperature can also affect the beer quality. When it comes to serving temperature, then it really depends on the beer. It’s recommended by Cask Marque that you should serve standard lagers and keg beers between 5-8°C to stay cold and refreshing.

Traditional cask ale on the other hand should be dispensed at a temperature of between 10-14°C to allow for the fresh and vibrant aromas.

BRILLIANT BEER LINES There really is no point in offering a delicious array of craft and cask ales and cellaring them well, only to serve them through unclean beer lines. Unclean beer lines can result in beer becoming infected with bacteria and wild yeasts, which will spoil the aroma and flavour of the beer and produce carbon dioxide which results in fobbing. Poor line cleaning can also result in build-ups of things like mould, beer stone and limescale - all of which can also affect the taste and quality of your beer. Last year, Beer Piper launched a revolutionary, gamechanging system to help pubs, bars and hospitality outlets save money, save waste and pull perfect pints. The BP4 beer line cleaning system ensures that beer lines are cleaned to extremely high standards at regular intervals with environmentally-friendly chemicals, something that is of utmost importance during the current climate. As well as keeping beer lines spotless, the system allows bar managers and landlords to save waste because they can serve the beer in the lines that is normally thrown away as part of a “manual” line clean. This can lead to huge savings behind the bar. The BP4 system also eliminates the need for timeconsuming manual line cleans, meaning that staff members are free to get on with additional activities.

SPOT-ON GLASSWARE It goes without saying that glasses need to be cleaned until they are spotless, preferably in a hot pot wash or dishwasher, and then left to return to room temperature before using. The choice of glass also matters for serving beer, and with so many different draft beers available, the glass choice really can make a difference to the taste of the beer you’re selling. Of course, most breweries will have a recommended and branded glass, perfected for their product to maximise the customer’s enjoyment, but if you find yourself without these resources, it’s worth taking the time to think about how your customer will enjoy their drink to optimum satisfaction. With your nose determining much of the taste of your beer, it’s important to pick a glass that suits the drink’s carbonation - which can affect its aroma and therefore taste. Traditional ales tend to be served in wider, straight glasses, as they have little carbonation. However, Pilsners or Lagers are often best served in narrower, rounded glasses that help them to keep their carbonation and keep the pint cooler for longer. Customers usually watch their pints being pulled, and the correct glassware will add to the experience, whetting the appetite and awakening the senses as the beer hits the bottom of the glass.

PULLED TO PERFECTION It’s critical that bartenders are well trained in pulling pints, as well as creating fancy cocktails! A perfectly pulled pint makes a huge difference to a seasoned beer drinker, who will no doubt be looking out for the flawless pour as they look on. Glasses should be held at 45 degrees, and held without touching the beer nozzle. As the beer is pulled into the glass, it should be gradually tipped back to an upright position to allow the head of the beer to build up nicely. Hand-pulled pints are pulled in a similar way, but this can be a real art form for some bartenders and can take a while to perfect!

ADVERTISED WELL TO CUSTOMERS Because of the nation’s passion for craft beers and artisan drinks, younger drinkers especially like to be knowledgeable about the products they are drinking, so training bar staff to know their stuff is a no brainer. As well as training staff members to be expert baristas and mixologists, consider sending them to craft beer breweries and distilleries for brands that you stock so they can find out more behind the scenes and enhance their knowledge. This will enable them to pass on their expertise to customers regarding flavour profiles, interesting combinations and even food matches. Additionally, think about how you advertise your range of beers to customers at point of purchase. Consider investing in a chalkboard where you can write up the daily or weekly beer range - and rather than just write the names of the beers and the price

of the pint, add a little flavour with some tasting notes and information on the beer’s origin and brewery. This type of information will give customers an insight into each beer and allow them to explore the range and make informed choices. It can also be repurposed for your social media channels, where you can utilise photography, video and other content to market your products and services to a local audience. Heineken’s John Gemmell adds “Full guidelines are available for operators on The Pub Collective, including advice about the correct line cleaning processes, preparation and tailored guidance. You can also find checklists and risk assessments to support your reopening, shared by HEINEKEN’s Star Pubs & Bars managed estate.” John says that in maintaining a good cellar it is vital to: • Ensure line cleaning is carried out to correct procedures every seven days (except HEINEKEN SmartDispense™ systems, where line cleaning can be extended to six- or even twelve-weekly, if needed at all), using brewery recommended detergent. Remove and clean nozzles in hot water after every session, use sanitiser spray for keg couplers, keg wells and cask taps, and ensure the sump is clean and working correctly. Always wear the correct PPE when line cleaning. • Keep cellars at a constant temperature of 11-13°C by installing a wall-mounted thermometer, regularly topping up cooling equipment with water, checking fans and condensers are free from dust and blockages and keeping a planned schedule of maintenance to avoid costly breakdowns. If the cellar is too cold, cask ales will be flat and may have a chill haze. If too warm, beer may develop a fob which causes wastage. Inexperienced bar staff can pour good beer into the drip tray when there is too much fobbing, which affects yields and increases operational costs for your business. • Ensure that, where possible, only one member of staff should enter the cellar per session as long as restrictions are in place, to facilitate social distancing – washing their hands thoroughly before and afterwards. Consider having a dedicated person or couple of people for cellar management throughout the week. • Create more serving spaces where possible. If space allows, relieve pressure from the main bar and help the customer journey by installing a second bar that serves your most popular drinks, ideally outdoors. Make use of countertop draught systems such as BLADE, or think about renting moveable SmartDispense™ BarPro systems, to help you serve more quality pints during busier seasons, ultimately putting more money in your till. • Focus on quality. It’s clear what consumers have missed during lockdown, and that’s the unbeatable pub experience and the quality of a perfectly poured pint. To deliver on quality, upskill bartenders on beer and cider service with staff training such as Hello BEER, covering everything from cellar to glass care, as well as safety and hygiene. • Review your venue’s capacity with the latest restrictions and manage your range accordingly to maintain quality. It’s important to maintain throughput of at least 1 keg per week per tap so you continue to offer a great standard of beer and cider service. Upon reopening, consider starting with a smaller draught range, particularly if your capacity is restricted. For those with outdoor spaces, remember to allow to restrictions such as the rule of six and social distancing. As government restrictions phase out and capacity returns to normal, look to expand your range accordingly. • Be particularly mindful of your cask range. Taking the time to organise your cask offering according to throughput will be crucial to maintaining the beers’ good quality. Consider reducing your range during the week when trade is quieter – perhaps offering just one well-known brand to satisfy the majority of cask ale drinkers. We would recommend starting your range with an Amber ale as these hold a 67% volume share of the category and are preferred by 41% of ale drinkers . When trade picks up at the weekend or over time, look at expand your range to include Golden ale which is the second most popular, then a second Amber followed by Dark ale.


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CLH Digital

Drinks Dispense and Cellar Management Issue 51

Cellartech Solutions

Cellartech Solutions Ltd have been supplying the independent pubs clubs and restaurants of the Midlands region since 2010.

We are a dedicated one stop shop for all bar and cellar needs, including cellar cooling systems and drinks dispense set ups. With the current lockdown coming to an end it is vital that your drinks dispense equipment is clean and sanitised and ready to serve your waiting customers. Cellartech Solutions can offer a one-off Deep Line Clean and Cellar Services to help with this.

Please contact our office on (01572) 739364 or email office@sallytechsolutions.com.

Clear Brew - Helping Hospitality To Get Back On Its Feet We reduce your wasted ullage, meaning you have more beer to sell at full retail price to increase your profits

NO CHEMICALS TO BUY & STORE We bring all cleaning equipment and chemicals with us so you don't need to buy or store them

THE PERFECT PINT We enable you to dispense the perfect pint to your customers time and time again, improving sales and yields

LOCALLY BASED TECHNICIANS

Book your FREE No Obligation cellar equipment check and Free Beer Line Clean

SAVE WATER, GAS & ELECTRICITY

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

By only using a third of the water, no gas and no electricity our system doesn’t only reduce waste, it helps reduce your bills

REDUCE BEER WASTAGE

Our nationwide coverage means that will you be helping keep local people in work and in doing so keeping transport emissions down through reduced fuel miles

THE HIGHEST STANDARDS We build ongoing relationships with you to ensure you save money, reduce waste, mitigate risk and ultimately ensuring the beer you serve tastes as it should Call the Professionals 0800 7810 577 freeclean@clearbrew.co.uk


Outdoor Spaces

Issue 51

Bring In Much Needed Revenue with an Outdoor Menu This Summer With pub gardens and outdoor seating due to open from 12th April, having an outdoor menu offering will provide a much needed revenue boost for hospitality venues across the UK. We have a wide range of products that will help you create the perfect outdoor kitchen, in any outside space.

operator. Simply Stainless Tabling works alongside Crown Verity to create the perfect outdoor kitchen. Working with our fabrications division we can also offer you a bespoke stainless steel solution for any requirement. Hygiene and safety is still a huge consideration, our Mobile Hand Wash Station & Sanitiser Unit help you to provide hygiene facilities outside for all customers and staff to keep safe.

With the 'super deduction' tax allowance introduced in the 2021 budget, businesses can also reduce their tax bill by 25p for every £1 spent on new equipment purchases, so return on investment can be gained even faster!

R H Hall offer the full package... From site visit, design and quotation - to supply of the perfect outdoor kitchen!!!

Crown Verity Professional Barbecues offer a high quality, adaptable cooking solution, with a wide range of add-on accessories for a varied menu. From the compact MCB30 to the MCB72 'King of the Grill', there is a model for every

Contact our knowledgeable sales team on 01296 663400 or sales@rhhall.com to help you choose the perfect equipment for any operation!

Make the Most of Your Outdoor Areas with the Contract Furniture Group you to seize this opportunity to update, repair or replace décor ahead of reopening; and to support this they are looking at putting finance packages together to spread the investment.

Contract Furniture Group have worked hard over the last year to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling at the moment, Contract Furniture Group encourage

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

Making the most of your outdoor areas with Tempus solutions The Manhat Manhattan tan P Pergola ergola fr from om T Tempus empus 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..

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• 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

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Boost Your Restart Grant with Black Rock Grill's GET BACK TO BUSINESS 10% DISCOUNT Consumers are craving for Pub & Restaurant hospitality NOW! An overwhelming number of punters will be heading for the pub, restaurant & cafe experience to get their lives back to some kind of normal.

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Get ahead of your competition Serve customers within 5 mins of ordering Turn tables quickly Serve meals indoors & out Fewer staff needed to operate No meals returned Hygienic safe sizzling hot meals Rebound quickly and profitably Restart with something new and exciting for you and your guests

Hot stone cooking allows your customer to live dine at the table and cook their meal exactly how they like it, sizzling hot till the very last bite! It will create a great atmosphere within the restaurant and give you a USP for your business.

We are offering:

GET BACK TO BUSINESS 10% DISCOUNT on all Commercial Set-ups (Valid till 30th April '21, while stocks last)

Please give us a call or email to find out more information. We have lots of guidance on set-up size, menu ideas, and relaunch ideas

sales@blackrockgrill.com | 01256 359858 | www.blackrockgrill.com


Outdoor Spaces Herald Adds More To The Mix 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.

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. See the advert on page 9 for details.

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 is expecting sales to increase going into 2021.

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

Discover How a Canopy Can Increase your Profits licensee will own it outright. It is also very tax efficient. Ian Manners went on to say, “for example, you can seat 50-60 customers under 2 x 5m x 5m (50m²) Airone Tipo 150 structures from as little as £315 (ex VAT) per month over a 5-year period. Essentially your customers are paying for the canopy as they use it” Pubs, Restaurants and the Leisure Industry will have a golden opportunity to make the most of their gardens to increase Summer trade when lockdown is over. By installing a Zenith Canopy Structure, Licensees and owners will have the opportunity to re-appraise their business and re-market their outdoor facilities to encourage customers to use their establishments. Ian Manners of Zenith said “The benefits of canopy structures to Licensees is that they can be used all year round, by adding heating, lighting and sidewalls” The soft PVC walls slide like curtains, can be easily removed or be fixed in position. Alternatively, terrace screens can be fitted.

James Bishop is the Proprietor of The Longcross Hotel in Trelights, near Port Isaac in Cornwall. James purchased three of Zenith’s Airone Tipo 150 canopies and installed glazed walls and doors. James said, “Since installation business has boomed and we now have an extra outdoor function room for up to 150 people when not being used as a day to day eating area”.

Many of Zenith’s customers have opted to fund their canopy project by LEASE RENTAL. This is a financially efficient way of installing a canopy because it allows the Licensee/owner to budget on a monthly basis without a large capital outlay. After a 4- or 5-year period the

Simon Vale of Drayton Manor Theme Park purchased 165 square metres of Zenith’s canopies and said, “we received a very quick return on our investment and our customers are now able to benefit from an outdoor covered area in all weathers”. Zenith’s canopies are available in a variety of modular, shapes, sizes and colours. For further information contact Zenith Canopy Structures Limited, T: 0118 978 9072 E: info@zenithcsl.com or visit www.zenithcsl.com

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Issue 51

Outdoor Spaces

LeisureBench Announce New Exciting Comprehensive Website

LeisureBench Limited, one of the UK’s leading suppliers and installers of high quality outdoor furniture, is proud to announce the launch of our new exciting comprehensive website.

Other products showcased on our new website include a new range of dining huts, ideal for outdoor dining whatever the weather. We can also supply and install quality awnings and sails.

All our range represents excellent value for money.

We also have an extensive choice of parasols and gazebos.

Among the new features installed, is the introduction of automatic bulk discounts off our list prices and stock availability is clearly shown. In these difficult times, there is also the facility to preorder any item, to secure the products you require. There are exciting new ranges for 2021 including 100% recycled plastic products including picnic tables, benches, planters and more.

Among our existing product ranges for this year, are wooden round and A Frame picnic tables, teak and pine benches, Rattan chairs, tables and sofas, outdoor dining sets, metal furniture, a full range of polypropylene chairs in many different colours and styles, and much more. Visit our new website, www.leisurebench.co.uk or email us on sales@leisurebench.co.uk. Telephone 01949 862920.

CambridgeStyle Canopies

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. Our product range includes:

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

• 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

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CLH Digital

Space-Ray - We Know Heat ments, making sure your heaters stay in top working condition no matter the weather conditions.

Space-Ray is an industry leading manufacturer and supplier of high quality infrared radiant and warm air heating systems. With electric heaters, radiant tube heaters and radiant ceramic plaque heaters we know we have the perfect heating solution for you. Our heaters are popular for large open areas and buildings such as patios, restaurants, outdoor and indoor bars, sports facilities etc. Space-Ray heaters can help to maximize the revenue potential of outside areas by providing targeted heat where you need it. Many of our heaters are IP55 rated to protect against the ele-

We take pride in our entire family of commercial heaters and our commitment to quality standards in the design, manufacture, and performance of Space-Ray products — heaters with low maintenance at a competitive price, and a proven record for long life. We have a dedicated and experienced external and internal sales team ready and willing to help satisfy your heating needs. Contact us now: info@spaceray.co.uk spaceray.co.uk 01473 830551

Seating with Wider Appeal from ILF Chairs make your customers want to come back?

Hospitality has now got the Green light last to reopen 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

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 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. Whatever your outdoor furniture needs might be we at ILF are here to help. Why not contact us on 01293 783783 or send an email to:- terry.kirk@ilfchairs.com

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Products and Services

Simpleas Mince: The UK’s First Retail Meat Snacking Sorted with the Tayto Group 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

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 19.

As Britain’s largest family-owned snacks business, Tayto Group has Snacking Sorted with our award-winning range of premium snacks including REAL Handcooked crisps and the market leading pork scratchings brands – Midland Snacks and Mr Porky. - REAL Handcooked Crisps are a foodservice exclusive range specifically developed for the hospitality sector with distinctive, punchy flavours made with locally sourced potatoes. - Midland Snacks Traditional Scratchings is our best-selling pubcard – award-wining hand cooked scratchings using a recipe that has stood the test of time.

- Mr Porky is the most recognised name in scratchings with a complete range of Great Taste award-winning pork snacks including Mr Porky Crispy Strips which offers a lighter bite, more akin to crispy bacon rind than a traditional scratching As experts in snacks, our ranges are tailored for the hospitality sector with formats such as pubcards and clipstrips, that show off your range and drive sales. Contact the Tayto Group Limited on Tel: 01536 204200 or visit www.taytogroup.com See the advert on page 17 for further details.

The Infusion Solution Hospitality and catering companies looking to provide the most cost-effective service for tea and other infusions can try out the doublepatented 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. 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.

tions of a conventional 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. 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!

JURA - Speciality Coffee Anything’s Possible with Saniflo The TEAPY mug lid keeps the infusion hot, providing the brewing condi-

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.

strate Swiss 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.

Visit www,teapy.co.uk or see the advert on page 5.

include grease traps and water salvage pumps.

Saniflo is one of the most widely recognised brands in the UK plumbing market thanks to its range of pumps, lifting stations and macerators that enable domestic and commercial customers to install bathroom, kitchen and washing facilities almost anywhere – particularly when gravity drainage is not an option. As well as models that are installed indoors to pump out waste, there is now a huge choice of models that can be sited outdoors and installed underground. These robust liftings stations pump black and grey waste from single buildings or multiple small buildings. Recent additions to the range

Saniflo’s sister company, Kinedo, manufactures shower products for domestic and commercial settings. The range includes integrated cubicles that feature internal and external panels and door, shower tray, shower valve and head in one easy to install package. A range of contemporary shower enclosures and premium shower trays complete the portfolio. The company has an unrivalled reputation for after sales service which is enhanced by its unique nationwide network of 100 service engineers supported by the technical support team based at Saniflo UK. Visit www.saniflo.co.uk for further information.

Helping Hotels and Restaurants New Cuts to NEW YORK BAR Collection to Bounce Back The GIGA X3c / X3 G2 allows JURA to impressively demon-

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

Photos WE8 in chrome, GIGA X3 in aluminium.

Visit uk.jura.com or email sales.uk@jura.com for further information or see the advert on page 3.

picks up on the up-andcoming 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, scratchproof 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 or see the advert on page 5.

Aspenprint, a leading design and print agency for hotels and restaurants, has cleverly devised a whole range of branded social distancing items to help hotels to bounce back this year, at the same time as keeping staff and guests safe and compliant. The various new items include disposable menus, NeverTear indestructible menus / leaflets, door seals, cutlery sleeves, branded screens, face masks, hand sanitising stations and more. Combining clever marketing with creative design and strategic thinking will give your holiday-makers longlasting memories as well as staying socially distanced and safe. One of their latest products to take the hospitality

industry by storm is Aspenprint’s anti bacterial laminate which can be used on a range of printed materials including menus, signage, brochures and posters. It kills 99% of all germs which touch its surface with the specialist anti bacterial laminate coating. This laminate has been widely used by hotels and restaurants, as well as the NHS and schools due to its ability to protect the public. Aspenprint has also promoted the huge social media market for hotels by adding giant deckchairs to their extensive list of products to ensure 2021 is a success. Aspenprint are helping many hotels and holiday parks to ensure guests have a successful staycation this summer with a range of fun printed materials from signage to deckchairs, branded parasols, feather flags, banners and more. Visit Aspenprint’s website for more information www.aspenprint.com or call 01202 717418 to speak with one of the friendly team. See the advert on page 13.


Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to reopen its doors after yet another long lockdown faced with the continued challenge to maintain social distancing. Government guidelines state pubs and restaurants should encourage the use of contactless ordering from table and should adjust their service approach to minimise staff contact with customers. 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 prod-

ucts”, 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: 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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Design and Refit Get Ready For Summer With Waterproof Furniture Finding hardworking and stylish outdoor furniture has never been more important for the hospitality industry as it gears up for summer 2021. However, even the best of Great British Summers will include downpours, so waterproof furniture is a must. Trent Furniture supply a wide variety of waterproof tables sealed to prevent swelling caused by rain. The stylish stainless steel Vista Table has plenty of room to accommodate groups and is perfectly complemented by the smaller Alma Round Aluminium Table. Or for a cool and contemporary look, why not opt for the new Cannes Outdoor Table constructed in aluminium with a black powder-coated finish?

The Cannes Outdoor Armchair and Cannes Outdoor Chair complement the Cannes table perfectly. Our Vista tables go with a wide variety of chairs but the water resistant Monaco Aluminium Stacking Chair is always a popular choice for sturdy style. Whichever look you go for, our Vista, Monaco and Cannes ranges are easy to stack and look just as good in indoor settings. To find out more about Trent Furniture’s great-value range of waterproof contract grade outdoor furniture, with prices starting from just £29.90 for the Monaco chair, please visit www.trentfurniture.co.uk or call 0116 2864 911.

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

WHEN YOU THINK YOU CAN’T. SANIVITE ® + CAN.

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

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


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/

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.

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

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Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trol-

leys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restau-

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

rant to the splendid 3 to 5 star hotels, resorts and Residential homes. Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call. Freephone: 0800 917 7943 www.euroservice-uk.com sales@euroservice-uk.com See the advert on page 2 for further information.

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.

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels. Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools

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 and lounge furniture. Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, or visit www.ccf-ltd.uk.


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LSS and Kickstart Scheme Helping To Support Hospitality The LSS Group has become a Kickstart Gateway to help the hospitality sector place young people in jobs at a true zero net cost to employers. With over 30yrs experience in the Hospitality and Leisure sectors, LSS Group is aware that employing staff, in a cost-effective way, is an issue as the sector begins to open up. Potential employers will receive bespoke support from LSS Group to enable them to take part, and LSS Group will handle the application process and provide ongoing support. LSS Group provides comprehensive wrap-around support to the young people taking part throughout their six-month placement including mentoring, a dedicated placement manager, skills development, help with CV-building and job applications, and post-placement support towards future employment.

Andy Merricks, CEO of LSS Group said ”Covid-19 has had a profound impact on the Hospitality and Leisure sectors as well as employment and young people entering the labour market are among the worst affected. We are pleased to be able to support the sectors and believe that our experience will enable businesses to scale up recruitment in a manageable way as well as help young people to enter the industry and gain valuable experience and earnings. It also provides an opportunity to nurture some much needed ’home grown’ talent.” The process from application to interviewing potential placements can take around 6 weeks so now is a good time to contact LSS Group either by visiting their website – www.thelssgroup.co.uk or email kickstart@thelssgroup.co.uk

This will take the stress away from placement providers and allow them to focus on providing a high-quality work placement experience.

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you. We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way. Your business is in most cases the biggest risk and the biggest asset you will ever have

from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include your insurance broker? If not why not? Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll? We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money. See the advert on the inside back cover or visit www.phoenixsrs.co.uk

How To Raise Money Against Your Business Premises By Gary Hemming CeMAP CeFA CeRGI CSP - Commercial Lending Director ay ABC Finance (www.abcfinance.co.uk) In the wake of recent events, raising finance has again become a critical issue. In this guide, we will break down how your business premises can be used to raise finance, the benefits of doing so and the key considerations of doing so. What funding can I use to raise money against my business premises? When looking to raise funding against your business premises, a commercial mortgage or secured business loan is usually the most suitable option.

What are the key considerations before I move forward? If refinancing an existing debt you should take into account any fees involved and ensure it works out cheaper overall. You should only consider raising finance for your business if you are confident it will help the business long term and you can afford to meet the repayments. It is worth discussing the proposal with your accountant before borrowing money. Of course, during these difficult times, there may be a necessity in the short-term.

A commercial mortgage is simply a mortgage secured against commercial property, in this instance, your business premises. The term commercial can cover anything from retail shops and industrial units to hotels and agricultural farmland. In the current climate, catering and hospitality businesses are likely to be able to borrow up to 65% of the value of the business. A good starting point is to speak to your business bank to see what they have to offer. You can also talk to a commercial mortgage broker who will be able to offer you a comparison, some brokers do charge fees so it’s worth asking about this upfront to reduce costs. When searching for an appropriate lender you can look at both High Street banks and also challenger banks. High Street banks tend to offer the lowest interest rates but may not offer as large a loan as a challenger bank may therefore this needs to be taken into consideration. The interest rate and maximum loan offered will depend on the type of property, whether you’ve been able to operate through the pandemic, the financial strength of the business and several other factors. Interest rates vary from around 2.5% - 4% with the High Street and from 3.5% - 7.5% from challenger banks. Commercial mortgages usually take 8 -12 weeks to complete therefore if funds are needed quickly, a secured business loan may be the answer. Secured business loans, is a business loan which is usually secured against your business premises, or sometimes your home. As this type of loan is secured on property and less risk for the lender, you may be more likely to be approved than you would for an unsecured business loan. What are the advantages and disadvantages of securing borrowing against my business premises? There are 2 main advantages of using your business premises as security. Firstly, it means you may be able to borrow more and over a longer period than you would with an unsecured loan.

KICKSTART SCHEME HELPING TO SUPPORT HOSPITALITY Your Hospitality business can benefit from a FREE 6-month work placement from a 16-24yr old.

Also, as the lender has a property as security for the loan, they will be more flexible when looking at adverse credit and other problems. The main disadvantage is that secured lending tends to take longer to complete than unsecured loans, meaning they may not be suitable for urgent requirements. How has the pandemic affected lending in the catering and hospitality sectors? When lending money, lenders always look at the borrower’s ability to repay the loan. Even if the loan is secured on property, they use their own affordability model to calculate how much somebody can borrow, regardless of the amount of equity in the property. Due to the Covid-19 pandemic lenders are expressing caution when assessing new applications. As part of the application process, they may ask for details such as financial information for the past 12 months, a Covid impact form which details how Covid-19 has impacted your business and projections for the next 12 months. If you think you may struggle to complete some of these documents, a good commercial mortgage broker may be able to help. Many brokers charge fees for their service, while others don’t. Where possible, a reputable fee-free broker is usually the best option. Some brokers charge upfront non-refundable fees, I would always recommend paying these out, even if they produce an agreement in principle.

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

Funding for each role covers: 100% of age-appropriate national minimum wage for 25 hours a week All associated employer national insurance contributions Employer minimum automatic enrolment contributions LSS Group will provide a ‘wrap around’ service, managing the whole process on your behalf

Go to

www.thelssgroup.co.uk/a-kickstart-gateway/ or call 0333 444 0630 for a ‘no obligation’ chat


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Roxburgh Milkins Help Healthy Fast Food Restaurant Chain

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.

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

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." For further information visit www.roxburghmilkins.com

Anzac Bistro and Bed & Breakfast in Dartmouth Sold Leading Licensed & Leisure Commercial Estate Agents Bettesworths are delighted to announce the sale of Anzac Bistro and Bed & Breakfast in Dartmouth. This superb life style business, with its enviable location in the pretty Anzac Square, has been purchased by Mr & Mrs Sharpe. Mitch and Nicky have moved back to England after 15 years of life in the Dordogne, France. Alongside raising their two daughters, they set up a small business renting out properties to holiday makers within the town of Sarlat. Having made a success of their business, they decided to return to their roots in the

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UK and embrace the new challenge of running this lovely Bistro and B&B. This enviable life style business was sold off an asking price of £575,000 for the freehold interest. Genevieve Stringer, who handled the sale commented, ‘I’m sure Anzac will go from strength to strength, and all of us here at Bettesworths would like to take this opportunity to wish Mitch and Nicky every success with their latest venture in this fabulous waterfront town of Dartmouth located in the beautiful South Hams’. For other properties available through Bettesworths, see the advert on this page.

• Substantial Freehold Property in Ashburton • Public House, Separate Cottage & Car Park with Potential for Redevelopment, Subject to Planning • Over 10,000 Sq Ft of Valuable Real Estate in Thriving Devon Town • Of Interest to Property Speculators, Developers, Investors or Operators • Viewing Highly Recommended

COMBE FLOREY, SOMERSET

ASHBURTON, DEVON

• Stunning Grade II Listed Thatched Country Inn • Very Successful Business with Far Reaching Catchment Area • Low Overheads & Two Trade Areas providing 36 Covers • Extensive Trading Areas Inside and Out • Viewing Essential

PRICE: OFFERS OVER £600,000 FREEHOLD REF: 3971

PRICE: OFFERS IN EXCESS OF £400,000+ VAT FREEHOLD REF: 3883

• Attractive and Centrally Located Period Coaching Inn & Hotel • Successful Business with Strong Wet, Food and Letting Accommodation Revenue • Well Presented Character Trading Areas Including Main Bar & Dining Room • 16 Beautifully Refurbished Letting Rooms • Owners Apartment & Customer Car Park with an Outside Smokers Area

• Character Grade II Listed 16th Century Coaching Inn • Situated in the Central Square of Historical North Devon Town of Great Torrington • Traditional Bar, Lounge Bar with Open Fire and Restaurant with 60 + Covers • 3 En-Suite Letting Rooms & 5 Bedroom Owners Accommodation • New Free of Tie Lease - Guide Rent of £35,000 Per Annum

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PRICE: £695,000

FREEHOLD

REF: 3955

KINGSWEAR, DEVON

• Newly Refurbished Coffee Shop in Fabulous Location • Rare Opportunity to Purchase a Long Leasehold Premises • Potential to Expand on Menu & Opening Hours • E Class Use Allowing for Alternative Business Uses • Viewing Highly Recommended

PRICE: £89,500

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PRICE: £330,000

TORRINGTON, DEVON

WIVELISCOMBE, SOMERSET

LEASEHOLD

REF: 3938

PRICE: NIL INGOING – NEW LEASE

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PRICE: £59,950

MORETONHAMPSTEAD, DEVON

• Fabulous Freehold Opportunity within Dartmoor National Park • Charming Café/Bistro with Shop Trading Daytimes Only • Superb 2 Bed Self-Contained Accommodation • Huge Potential to Expand on Current Trade • Suitable for a Range of Catering Styles

FREEHOLD

REF 3408

REF: 3803

TORQUAY, DEVON

• Lock Up Takeaway Premises in Sought After Harbourside • Currently Trading 6 Days a Week 9am-2pm Closed Sundays • Previously Trading Evenings with Valuable 4am Licence • Huge Potential to Increase Trade with Addition of Delivery Service • First Time in 16 Years Business has Come to the Market

LEASEHOLD

REF: 3249

EAST LOOE, CORNWALL

PRICE: £49,500

• Fabulous Quayside Bar/ Restaurant Overlooking the Estuary • Waterside Dining and Drinking for Circa 46 Internally and 30 Outside • Fully Refurbished Property with Stylish Nautical Theme • Strong Business with Booming Summer Trade • Rare Opportunity to Secure a Waterside Business in Looe

LEASEHOLD

REF: 3386

Weekly Figures Analysis & Reporting Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day

on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

For Sale: Impressive & Completely Renovated Coastal Holiday Accommodation/B&B, Beer, East Devon Property specialists Stonesmith are thrilled to marketing the freehold sale of Belmont House - an attractive period, end of terrace residence, with origins that reputably date back around 200 years. Constructed from the famous Beer Stone under a pitched slate roof and having been the subject of considerable investment and improvement by our client during 17 years of ownership, Belmont House is presented to an extremely high standard and is a ready to trade “turnkey” opportunity. This extremely flexible and versatile property briefly comprises:- 5 en-suite double bedrooms, sitting room, dining room, kitchen, utility room and cloakroom. Externally, to the front of the property is a small terrace providing a seating area and to the rear is an enclosed gravelled garden with a timber beach hut. The sale of Belmont House represents an opportunity to purchase an extremely well

maintained and versatile property within a highly sought after and desirable East Devon coastal village, coupled with a lucrative business opportunity. It also offers all the flexibility of a lifestyle business and investment opportunity, either as a bed and breakfast or alternatively as it is currently trading as a holiday let. Belmont House is situated in the heart of Beer, just off Fore Street, the main thoroughfare of the village, and is opposite the main village centre car park. The sale of Belmont House is reluctantly offered for sale, due to retirement. The freehold property is on the market for offers over £450,000. Full property details can be found on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.


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CLH Digital - Issue #51  

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

CLH Digital - Issue #51  

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

Profile for clhnews