CLH Digital - Issue #56

Issue 56

Sector Bosses Lose Legal Fight to Reopen Indoor Hospitality www.CLHNews.co.uk

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Sector leaders have lost a legal challenge to force the government to reopen the hospitality sector ahead of May 17.

The setback comes as a report prepared by the Scientific Advisory Group for Emergencies (Sage), published on 30 April, stated that the risks of “transmission in hospitality, retail and leisure are relatively low”.

In the report, which centred on Covid-19 transmission in hospitality, retail and leisure, the advisers said there had been a total of 226 outbreaks in pubs and restaurants in England since the pandemic began, with just 107 cases attributed to

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pubs.

Messer’s Lord and Osmond said it was unclear when the Sage report was written or submitted to ministers but added that it was not disclosed by the defence during the legal proceedings.

Mr Osmond said: “When a crucial Sage report is ignored, this goes far beyond caution, and questions need to be asked about when this advice was sought and why this important evidence was not disclosed.”

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CLH Digital

Editor's Viewpoint

Issue 56

Welcome to the latest issue of CLH DIGITAL “Never make an excuse for going to the pub, save it for leaving.”

I was extremely disappointed to see the legal challenge brought by Sacha Lord and Hugh Osmond rejected by the High Court.

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FAX: 01202 552666 sales@catererlicensee.com

Even the government’s own study (SAGE) has revealed that Covid incidents in pubs bars and restaurants have accounted for a very small percentage of overall cases, proving that the sector is safe.

EDITOR

Peter Adams

www.CLHNews.co.uk

Yet despite all this the court supported the government’s case, even though they have allowed retail outlets to open, which have been responsible for higher incidents of Covid transmission.

@CLHNews CLHNews

EDITOR

A decision which flies in the face of common sense.

Peter Adams

There is no justification whatsoever to close hospitality indoors while shops, department stores, hairdressing, gyms etc can open.

I can remember us here at CLH 20 years ago being involved in a High Court intellectual copyright case when a decision flying in the face of common sense went against us.

Years later, in a very similar case, a leading retailer won their case on exactly the same point which we lost. Although I am no intellectual copyright expert, I understand that this case involving the leading retailer has now set a precedent. However, it was too late for us, unfortunately, and shook my confidence to this day in High Court cases!

So once again, I am very disappointed to see the case rejected by the High Court.

I did note that, according to a report, hospitality sales were down 1.2% last week, which, given the bank holiday weather is not difficult to understand. The weather was truly dreadful, and I noted here in Bournemouth, which is traditionally very busy over a bank holiday period, showed how quiet it was.

The photograph of a group of Devonians drinking in the beer garden of a popular pub in the pouring rain - summed up not only the great British weather, but the great British spirit!

Which is why I am 100% behind calls for a September bank holiday. Since the introduction of lockdowns and Covid restrictions, to say that businesses in the tourism and hospitality sector have struggled to make ends meet would be an understatement.

SALES EXECUTIVES David Bartlett Guy Stephenson Despite some reports to the contrary last year’s Eat Out To Help Out (EOTHO) was a real success, and I had hoped the Chancellor would consider something similar this summer.

That now seems unlikely, but an extra bank holiday in September would give the sector a huge boost, and I would go one step further and have both a Friday and Monday either side of a weekend as bank holiday days.

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PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

The country needs a boost- the hospitality and on trade need a boost, so I would urge the Chancellor give us a reason to cheer in September and give us a bank holiday!

Once again we have called on some of the industry’s leading lights to provide insight as we lead up to reopening, plus we are delighted to introduce some of the best products and services in the marketplace to help prepare for the grand reopening!

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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Sector Bosses Lose Legal Fight to Reopen Indoor Hospitality Issue 56

Greater Manchester’s night-time economy adviser Sacha Lord, alongside Punch Taverns boss Hugh Osmond, have been fighting for pubs and restaurants to be able to open inside sooner than the current roadmap allows, in line with non-essential retail outlets which have already opened.

They argued that no published scientific evidence has supported the delayed reopening, with non-essential retail allowed to resume trading five weeks sooner than indoor hospitality.

The High Court ruled in favour of the Government in the case R (On the Application of Sacha Lord and Hugh Osmond) v Secretary of State for Health and Social Care, stating that Covid-19 justifies a cautious approach.

Mr Lord said they were disappointed by the outcome saying: “While this fight has always been an uphill battle, we are pleased that the case has shone a light on the hospitality sector and the unfair and unequal guidance within the recovery roadmap.”

“Despite the outcome, we will continue to hold the government to account and demand evidence-based decisions, rather than those drafted without detailed analysis or based on bias or whim.”

In statement, the two men also expressed disappointment that the call for faster reopening dates was described as “academic”.

Mr Osmond, a former director of Pizza Express, said: “This case is not ‘academic’ for an industry that is losing £200m every day it remains closed, for the over three million people who work in our industry, or for the tens of thousands of businesses, suppliers, landlords and contractors forced into bankruptcy by Government measures.

Earlier this week sector organisations revealed that he COVID-19 pandemic has wiped a staggering £80.8bn off hospitality’s sales in just 12 months.

A further warning was given to the government regarding the sector’s impending rental debt crisis, UKHospitality has written to the Government urging it to adopt its proposals to help tackle the £2.5bn rent debt crisis that threatens to wreck the hospitality sector’s recovery and risks further widespread job losses.

In a letter to Communities & Local Government Secretary of State Robert Jenrick MP, UKHospitality warns that while some landlords have adopted a collaborative and supportive stance to tenants, there is also a significant swathe of commercial landlords that have rejected this approach and are being heavy handed and aggressive.

Commenting on the Sage report on Twitter UKHospitality CEO Kate Nicholl said “Key takeaway-hospitality is safe, confirmed by Sage. Given last week’s report showing hi immunity levels, very low prevalence levels • MICROWAVES • EXTRACTION CANOPIES • and strong vaccine efficacy against transmission ministers should have the confidence to press ahead with reopening and remove restrictions”.

A government spokesperson said: “Our roadmap sets out a cautious approach to easing restrictions, based on the best scientific evidence available at the time. We published a full range of scientific papers alongside it, on 22 February.

“It is widely acknowledged that the risk of transmission outdoors is significantly less than indoors, which is why businesses have already been able to open in some outdoor settings, ahead of indoor hospitality later this month.

“The government has supported the hospitality sector throughout this global pandemic, including our new £5 billion restart grant scheme, extending the furlough scheme and the VAT cut, and providing 750,000 businesses in hospitality and other sectors with business rates relief.”

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However, government has repeatedly insisted the lockdown easing must be cautious if it is to be irreversible, adding that it will driven by “data and not dates”.

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A report revealed that s sales from the start of April 2020 to the end of March 2021 totalled £46bn, down by 64% on £126.8bn in the previous 12 months. The drop of £80.8bn is equivalent to around £220m of sales lost every day – or more than £9m every hour.

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CLH Digital

Issue 56

Hospitality Staff Shortage - Industry Experts Reveal 4 Ways To Attract Talent To Your Restaurant practice what you preach.”

According to new data from the recruitment site, CV Library, job postings in April 2021 were up 37% month on month for roles in the hospitality industry, and there was a huge 395% increase compared to the same month last year.

PROVIDE UPSKILL OPPORTUNITIES Sarah Taylor, expert in hospitality business operations at the leading online training provider, High Speed Training, comments: “A lot of people may be put off applying for roles if they don’t feel they have the adequate skills or experience.

Despite the huge influx in job ads, job seekers are clearly remaining hesitant to apply for roles - with 335,000 fewer people employed in the hospitality industry compared to last year, according to the ONS.

“If possible, offer to pay for training courses in food hygiene and safety, or health and safety in the workplace. The majority of courses can be taken online and can be completed in a matter of hours, but are crucial in order to carry out tasks safely whilst adhering to regulations.

As we approach one month of hospitality venues reopening after the pandemic, business owners are struggling to fill staff vacancies in order to cater to the huge influx in customer demand: Emily Lewis, Director at the Lewis Partnership, which operates three hospitality venues in Staffordshire, including the Moathouse, the Dog and Doublet Inn, and the Red Lion at Bradley, comments: “Even with being restricted to outside only service, we’ve been pleasantly surprised at the level of demand we’ve seen over the last 3 weeks. This has however presented some challenges with resourcing. Like many others in our industry, as reopening approached we experienced a wave of resignations due to staff deciding to leave the industry and based on our initial expectations for outside reopening, we thought we would be ok. However, it quite quickly became apparent that we needed to recruit.

"Recruitment for chefs and full time front of house staff has proved extremely difficult. We’re seeing low numbers of applications and experiencing high levels of no shows to interviews and trial shifts. Job seekers are understandably weary of applying for jobs in the hospitality industry after the turbulence of the past 13 months, but businesses like mine are at the point where once we do reopen inside, if applicant numbers do not increase we may have to look at limiting our capacity (even further than it already is) to maintain service standards."

Jack Rogers, Co-Owner at Ottos Coffee, in Sevenoaks, London has had a similar experience: “We’ve definitely had difficulty finding staff recently. A lot of people in the industry have been on furlough and have been receiving full pay for a year, without having to work. With a lot of positions being part time in the hospitality industry at the moment, these roles may not be as appealing.

“Our industry is often viewed as being a ‘stop gap’ before going on to work in other industries. However roles such as baristas or chefs actually require a lot of skills and training, and as such there are huge opportunities to have a very successful career in the hospitality industry. We are currently recruiting for six staff members at the moment, and would welcome people with no experience to start a new career with us.”

George Purnell, founder of Koop+Kraft in Waterlooville, Hampshire, added: “The hospitality industry has a stigma around it as being a quick,

“If an applicant has minimal skills but requires more training, or has very little training in the first place, make it clear that you can help them to upskill. You should also make this clear in the job advert itself, so people are more inclined to apply in the first place.”

PROVIDE A SUSTAINABLE, FLEXIBLE WORKING MODEL Kevin at Planday continues: “Of course, when you have a shift-based rota, the majority of staff won’t have the option to work from home or remotely. easy job that is mainly done by people who are at college or university, but we need to remove that.

“However, that doesn’t mean you can’t create a flexible working model that caters to the needs and preferences of each person.

“A career in hospitality is just as credible and valuable as one in the corporate world. Lots of people can work their way up in the industry and have a long-term, successful path ahead of them.”

“Consider creating a hybrid working model that’s typified by scheduling flexibility, using digital staff rota planners or employee scheduling software. This way, employees can set their own availability and swap shifts among themselves so your operations are not affected by lastminute changes in someone’s schedule.

So how can business owners attract more talent for roles in the hospitality industry? Below, leading industry experts share their top 4 tips:

SHOUT ABOUT YOUR POSITIVE CULTURE Kevin Ryan, at the workplace management Platform, Planday, comments: “Just because your business is a bar, restaurant, cafe or hotel, and your staff are incredibly busy, doesn’t mean you can’t create a healthy, open culture within your workplace.

“Make it really clear when sharing a job ad that by applying for the role - the applicant will be joining a friendly, growing team. Spell out some of the perks that you’re able to offer - whether that be staff social events and team lunches, or giving everyone the opportunity to put forward suggestions on how to grow the business. Could your staff put forward monthly menu suggestions, collabs with other businesses, or take part in staff social media takeovers? It’s important to shout about your culture on social media too, so applicants can clearly see that you

“Again, you can clearly explain you have a flexible working model in the job advert - to appeal to people who are working around childcare demands or other commitments.”

PROVIDE A CLEAR PROGRESSION PATH “You are recruiting for this specific role, but how will you help team members reach the next step in their career? This isn’t a job, it’s a career, and it’s important applicants feel there are opportunities to develop their skills and progress within the company - just as they would in any other industry.” Added Kevin.

“Perhaps you could give new team members the opportunity to shadow senior staff members once or twice a week in order to develop their skillset and gain experience in different roles. If you’re able to, share examples of this too in the job ad, and at the interview stage.”

Leased & Tenanted Pubs Received £27,000 Each in Support from Operators The British Beer & Pub Association has revealed that on average, leased and tenanted pubs have received £27,000 each in support from pub operating businesses.

This support comes in the form of reduced or waived rent, as well as other support such as help with re-opening costs, refunds for spoilt beer and staff PPE. Just in terms of reduced rent and charges waived, this equates to around 85% of average annual rent.

The data was revealed by the BBPA as part of the Government’s Call for Evidence on Commercial Rents and COVID-19, which is due to close today.

According to the BBPA, in comparison to the financial support they have given leased and tenanted pubs, pub operating businesses have received but a fraction of the same support for pubs they rent from commercial landlords, with many not receiving any rent discounts at all.

The trade association says this contrast between leased and tenanted pub support and commercial landlord support highlights the benefits of the unique leased and tenanted model, which sees entrepreneurs work in partnership with pub operators to run their own pub businesses.

It says that with the Government’s Call for Evidence on Commercial Rents and COVID-19, it is important that heavy-handed legislation aimed at commercial landlords does not cut across leased and tenanted pub operators and pub entrepreneurs, undermining their collaboration which would hamper a model that has given thousands of pubs the best possible chance of bouncing back strongly as they try to recover.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Although it’s been a difficult one, the last year has shown just how important the leased and tenanted model is in ensuring Britain’s unique pubs survive and thrive. Without it, thousands of pubs wouldn’t be in the position they are today to reopen and recover.

“The Government is doing the right thing by consulting on commercial landlords who have not supported tenants in their buildings. However, any measures bought about from the consultation must not cut across the leased and tenanted pub model and undermine the successful collaboration between pub tenant and operator which has only strengthened since the crisis.”

Janet Jones, of the Boars Head, Standish, said: “This [Covid-19 pandemic] has been and continues to be a tough time for us all. But, Marston’s has genuinely gone above and beyond with the financial and personal support offered, we feel very lucky in that sense and are truly grateful for the commitment it has shown in helping us through this.”

Neil Douglas, of the Ardnamurchan, Glasgow and the Basils, Edinburgh, said: “Star’s support throughout the pandemic has really reduced my stress levels. They were swift to act and I’ve had cuts in rent of up to 90%, which was more than fair. By comparison, I’ve received no rent reduction at one of my privately leased restaurants and only 25% at the other. My heart goes out to licensees who haven’t had rent reductions;

they’ll be sitting on a mountain of debt.

Jon Haines, licensee at the White Horse in Luton, said: “The last 18 months have really opened my eyes to the benefits of the tied model. If I was offered the choice between free of tie, or a tied pub, I would choose the tied option because of the level of support I’ve received during COVID-19.

“We’ve worked really well as a partnership; they let me run the pub and offer helpful suggestions from their experience in the industry. Admiral clearly want to invest in its pubs and licensees and the support they have offered over the past 18 months during the lockdowns has been invaluable. ” Graham Usher, Publican at The Castle Inn in Cawood (North Yorkshire), said: “Our relationship with Punch Pubs is a true partnership that has only grown at a time when many publicans have felt extremely vulnerable.

“It’s so much more than just rent and beer, it’s the continuous support from not just our Operations Manager, but the wider Punch team ensuring that the risk and reward is shared. A recent joint investment has enabled us to create a 102-seater outside area which has proved invaluable as we look to bounce back strongly over the coming months.”

David Wraight, publican at the Black Swan in Leyburn, said: “Stonegate Group has been generous in their support over the past year. My business would not be in the strong position it is now, without their help.

They struck the right balance in their approach to dealing with the pandemic – they needed to survive and we needed to survive. The rent reductions and stock credits were calculated fairly, which meant that we are now in a strong position to reopen. We are in healthy financial position and we are looking forward to a bright future.”

David Brady, who runs The Alma in Copford, Essex, said: “My pub wouldn’t have survived three national lockdowns and a range of restrictions on trade without the financial support from Greene King. We’re fortunate to run a tied pub under the leased and tenanted model as it’s meant we’ve had access to rent concessions alongside a range of practical support that’s been available to us throughout. It’s meant we could focus fully on getting The Alma back open again and looking after our customers and the community.”

Wayne Jones, of The Turf Hotel, Wrexham, said: “I want to whole heartedly thank you all at Hawthorn for your quite simply outstanding support and handling of a very difficult period.

“My BDM has been incredible, on hand to ease any worries and answer any questions I might have and the rent reduction has been a huge weight off my mind. The brilliant £1-£1 investment scheme has been excellent, and we took full advantage of it to create a very impressive beer garden space ahead of re-opening in Wales on the 26th.

“I have 18 months left on my tenancy and hope you consider extending it so I can continue to grow and make it the best and busiest public house in Wrexham.”

Hospitality Sector Loses £80.8bn of Sales in 12 Months of COVID-19 Issue 56

The COVID-19 pandemic has wiped a staggering £80.8bn off hospitality’s sales in just 12 months, the latest edition of the UKHospitality Quarterly Tracker with CGA reveals.

It shows sales from the start of April 2020 to the end of March 2021 totalled £46bn, down by 64% on £126.8bn in the previous 12 months. The drop of £80.8bn is equivalent to around £220m of sales lost every day – or more than £9m every hour.

The devastating fall reflects the waves of national and local lockdowns and severe trading restrictions that the UK’s hospitality businesses have endured since the pandemic began. Many venues have been unable to trade for the majority of the past year, and all restaurants, pubs and bars have been limited to deliveries and takeaways throughout the first quarter of 2021.

The figures show hospitality remains in need of financial support if it is to help lead the UK’s recovery from the impacts of the pandemic. The Market Recovery Monitor from CGA and AlixPartners shows that around 12,000 licensed premises closed in Britain between January 2020 and March 2021. Of those remaining, some sites have been able to reopen for outdoor service since 12 April but the vast majority will not be able to return for several weeks and, even then, will do so under restrictions until at least 21st June.

CLH Digital

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Kate Nicholls, CEO of UKHospitality, said: “It has been a catastrophic year for the sector and we are by no means out of the woods yet. Hospitality’s ability to reopen will remain massively hampered until the Government delivers on its commitment to dropping Covid restrictions and measures on 21st June. Even then, with so many companies facing rent debts and business rates bills, after more than a year with little trading, many companies – and thousands more jobs – will be in jeopardy unless further support is forthcoming, particularly on tackling the rent debt crisis that threatens our recovery.

“Hospitality can help power the national economic recovery, providing jobs to people who have lost them, bring people back together for safe socialising and continue to serve those most in need in communities all over Britain. To do this however, we need to operate without the stranglehold of restrictions, and for the Government to work with the sector on a recovery plan.

“Our sector has suffered around 660,000 job losses in the last year. The increase in unemployment, particularly among younger age groups, underlines the importance of the Government to drop further restrictions on our ability to socialise and do business.”

Spurs Star Gareth Bale Signs New Lease on Cardiff Bar Premiership Football star Gareth Bale has signed a new 15-year lease for Elevens Bar & Grill in Cardiff city centre, ahead of the next stage of Englands roadmap out of lockdown on May 17.

Elevens first opened in May 2017 following an extensive redevelopment of the S.A Brain-owned venue on Castle Street; it was a new partnership between the brewery and the newly formed Elevens Group Ltd. In December 2020, S.A. Brain announced that contracts had been exchanged with Marston’s plc. to operate its portfolio of pubs in Wales, on a combination of leased and management contract arrangements.

As a result of these operational changes, Elevens has now become a fully independent venture, co-owned by Wales and Tottenham star Gareth Bale (currently on load from Real Madrid)and his business partner Jamie Humphrys (Elevens Group Ltd), with S.A Brain as landlords.

Gareth Bale said: “In a few short years we managed to create something

special and unique with Brains; a premium sports bar and grill in the heart of Cardiff. We really enjoyed working with them, but it’s time to look ahead, and it’s exciting to be taking Elevens forward as an independent venue.”

S.A. Brain C.E.O Jon Bridge said, “We are excited to continue the relationship with Gareth, Jamie and the team and are looking forward to still enjoying a great pint of Brains beer and supporting this next exciting chapter for Elevens.“ Elevens Group Ltd managing director Jamie Humphrys said, “Whilst our core offering at Elevens will be the same, the small tweaks to come over the following weeks and months will build on that. We’ll be updating the menu and adding more local suppliers, putting in a secure mobile ordering system to make things easier post-COVID, and our website will be getting a refresh.”

Elevens Bar & Grill will reopen on the 20th of May.

Added Woes: UK Hospitality Now Grapples with Rent Debt Crisis 6

CLH Digital

Issue 56

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

lion worth of unpaid rent bills due to the pandemic lockdowns and restrictions.

In a recent letter to the Communities & Local Government Secretary of State Robert Jenrick MP, trade bodies have asked the UK government to intervene and resolve the issue. The UKHospitality has highlighted though some landlords have been supportive and understanding towards their tenants, commercial landlords are in no mood to forgo the rent and have been aggressive in their approach.

The trade body has highlighted that nearly 40-45% of the businesses are still bargaining the existing and pending rent with their landlords.

Another 20-30% are still looking at ways to settle their debt so that they can start afresh after the lockdown norms have been lifted.

The struggles for the UK hospitality sector are far from being over.

Besides problems like staff and cash crunch, job losses, reopening hurdles, operators and trade bodies have been warning the government on the pending rent debt crisis, which might trigger business failures and more job losses within the sector.

With the vaccine rollout progressing steadily, businesses across the sectors are hopeful for a great start. But for the hospitality sector, where some of the operators have reopened from 12 April, basic operational problems are creating hurdles as it is yet to address the £2.5 bil-

Expressing their concern, sector experts said that the sector may face tougher days in the near future because of the losses incurred last year alongwith the mounting rent. According to the data provided by the UKHospitality Quarterly Tracker, the sales of the hospitality sector between April 2020 and March 2021 dropped to £46 billion, which is a decline of 64% from £126.8bn in April 2019-March 2020.

Experts further added that the commercial rental debt is an unresolved issue, which has been repeatedly ignored by the UK government.

On its part, the government so far has tried shielding the businesses from getting evicted by the landlords after they introduced lease forfeiture and debt enforcement moratoria till December 2020.

In March this year, the government had further extended the lease forfeiture moratorium till the end of June this year. Experts feel the mora-

torium has brought the commercial property to a halt as lockdowns forced the tenants from paying their rents and prevented the landlords from taking any punitive action.

But the current situation has changed. Despite reopening of the economy, rent collection from commercial spaces is still below the pre-pandemic levels. According to latest government data, the rent collection is still at 70% mainly due to inactivity in the leisure and retail sectors.

Kate Nicholls, Chief Executive Officer at the UKHospitality, explained that the government should now sort out the issue or it might snowball into a bigger issue. Both the businesses and landlords need to bear the pain caused due to closures and lockdowns. She added that both parties should agree on rent concessions.

Besides this, the UKHospitality has forwarded a few recommendations to handle the current debt crisis.

• Extending the moratorium for six more months till end of this year.

• Expanding the protections to include all enforcement activity.

• Devising a national-level adjudication process on rent debt, which should resolve the issue forever.

• Landlords and tenants should negotiate on reasonable repayment.

There is no doubt that the hospitality sector needs a bit of handholding after the reopening as it is one of the worst-hit sectors during the pandemic period. At present, removal of the government Covid-19 support measures will be painful and may lead to evictions, failures, litigations, and job losses. One can think of taking the middle path to resolve the issue, where both parties can have a better future deal.

Splendid Commits to Mental Health First Aid for All Sites Ahead of Reopening thing that affects us all, and it is key to ensure our team has the support they need so they can go back to doing what they do best: offer first-class hospitality to our customers.”

Splendid Hospitality Group has begun steps toward reopening their 21 hotels in the UK by teaming up with BMR Health and Wellbeing to train at least one team member in each hotel as a dedicated Mental Health First Aider.

Splendid Hospitality’s community-focused ethos has always been extended to its Splendid Family. With a focus on maintaining staff wellbeing and boosting morale, Splendid has endeavored to ensure its hundreds of employees have been part of each step of the company’s journey through the pandemic, promoting wellness during multiple lockdowns, sharing weekly business updates, and inspiring hope despite the challenges the hospitality industry has faced.

The MHFA course takes place over two days in May and aims to give delegates practical skills to spot the signs of mental health issues, enhance interpersonal skills such as active listening, and give them the confidence to reassure others and ask for help if they need it themselves.

After a tumultuous year for hospitality, the Splendid Family has prioritised the training to ensure team members at each hotel are ready to reintroduce staff to the workplace with guidance on how to process stress or anxiety in the aftermath of the pandemic. Group Head of Marketing & Communications, Marc Saunders says: “The impact of months of lockdown and uncertainty has made the last year difficult for everyone, and we want to make sure we offer as much guidance

and help to our team members as possible as they return back to work, in some cases after months of furlough. Mental health is some-

In the summer of 2020, eight family members of Splendid Hospitality Group ran 601 miles in support of the mental health charity Mind. Each site along the route had a collection box for donations, as well as donating bedrooms to Hertfordshire Mind Network to gift to staff who deserved it.

Fourth Launches Report To Help Operators Tackle The Allergens Challenge from occurring, it requires clear communication and collaboration across all businesses to establish, cement and execute best practices. Studies, such as this report, demonstrate there is a real appetite and hunger from those within the eating and drinking out-of-home industries to tackle this challenge, and that brings much cause for optimism.”

Fourth, the software provider for hospitality and leisure businesses, has launched an in-depth report on allergens, following a significant industry engagement and insight project that brought operators, suppliers and key industry stakeholders together under a common goal.

The report was generated following a significant rise in the prevalence of food allergies over recent years, with peanut allergy recorded as having affected 0.4% of the population in 1997, more than tripling to affecting 1.4% of the population in 2008 , a figure that continues to grow.

Furthermore, the importance of establishing best practice and protecting those most vulnerable is laid bare by the fact that an estimated 39% of children have been diagnosed with an allergic disease, while approximately 6-8% have been diagnosed specifically with a food allergy .

The report, which includes contributions from Dr Helen Brough, consultant in paediatric allergy at St Thomas’ Hospital, as well as industry research, and findings from a sector roundtable discussion with 12 of the industry’s leading professionals in their field, including Kate Nicholls,

CEO of UKHospitality; Leigh George, head of endorsements at Allergy UK; Rupi Zani, safety and wellbeing director at Pizza Express; Mark McCulloch, Supersonic, to name a few.

In addition, the report contains a detailed overview on the new Natasha’s Law legislation, which comes into force this October, establishing the roles and responsibilities of businesses to adhere to the new policy.

Dr Brough, said: “For hospitality operators, this is an intricate challenge with a number of different elements. In order to prevent fatal accidents

Sebastien Sepierre, managing director EMEA, Fourth, said: “Over the course of the past year, the industry has been devastated by the Covid19 pandemic. However, we have pulled together to tackle this unprecedented challenge, which is something to be truly proud of. As we cautiously look ahead to a restriction-free world, the importance of tackling the allergens challenge enters the fray once more, with the upcoming Natasha’s Law legislation reinforcing the immediacy and importance of the issue.”

To download the report in full, please visit: https://www.fourth.com/engb/resource/the-allergens-challenge-report/

No-Shows Blight Busy Reopening for Hospitality Operators Issue 56

Bookings have been a big consideration for consumers in the early days of hospitality’s reopening—but one in seven already admits to not fulfilling them.

Those are some of the messages from CGA’s latest Consumer Pulse survey, which provides extensive insights into the habits of people returning to pubs, bars and restaurants in England.

With space at a premium and consumers returning confidently to the On Premise, CGA’s research suggests many outdoor areas have been very busy. This has prompted drinkers and diners to plan their visits in advance, and nearly three quarters (73%) of those who went out during the first week said they had reserved tables before doing so.

However, one in seven (14%) consumers have not fulfilled their bookings. While some cancelled their reservations ahead of time, around one in 12 (8%) admits to being a no-show after failing to tell their venue they would not be visiting.

No-shows have been a major operational challenge for operators who are trying to balance a limited supply of tables with high demand from consumers. Some have been caused by the unpredictably of the spring weath-

CLH Digital

7

er, and consumers deciding that conditions aren’t good enough to sit outside. But a significant number of consumers also admit to over-booking—reserving places at multiple venues with the intention of cancelling or skipping some of them.

The Consumer Pulse survey shows that well over a third of no-shows either forgot to cancel (23%) or ‘couldn’t be bothered’ to do so (13%). A quarter (27%) claimed they had tried to cancel bookings but weren’t able to reach the outlet, while 17% said they were embarrassed about cancelling. This suggests some operators might need to do more to help consumers cancel, and give themselves a chance to replace lost bookings.

“Pubs, bars and restaurants have worked so hard to reopen under tough conditions and with limited space; the last thing they need are cancellations and, even worse, no-shows,” says Karl Chessell, CGA’s business unit director, hospitality operators and food EMEA. “It’s a tricky problem to solve, but bookings are going to be at the core of operations for a long time to come. Venues may need to consider and communicate new policies around their reservation terms, and make it as easy as possible for people to cancel so they can reallocate valuable space.”

Calls For September Bank Holiday After May Wash Out

Travel and hospitality leaders are calling for an extra bank holiday in September in a bid to recover losses suffered because of miserable weather for May’s first bank holiday.

What can be described as “typical bank holiday weather “ saw diners forced to huddle under umbrellas in pub gardens or stay at home.

For many businesses in the hospitality and licensed on trade, it was only the second bank holiday that they had been able to open for in 14 months.

Bernard Donoghue, head of the Association of Leading Visitor Attractions (Alva), has repeatedly called on the Government to introduce a new bank holiday for 2021 at the end of September, ‘to thank the NHS and key workers and help the tourism industry repair our balance sheets.’

In an interview with a leading newspaper Mr Donoghue, from Alva, said:

‘We know tourism was hit first, hit hardest and will take the longest to recover.

‘A bank holiday weekend will typically generate 15 and 18 per cent of annual income.

‘Losing so many has been really disastrous. We’re asking for one more at the end of September so we can help repair our balance sheets.

‘I don’t mind what it’s called, I just want it to happen.’

Kate Nicholls, chief executive of UK Hospitality wrote on Twitter: ‘Hospitality and tourism has missed out on almost all bank holidays last year and the start of this.

‘An extra bank holiday would be a boost to business, the economy, jobs and investment.’

Business Rates Cap Will Harm Pub Revival Says Colliers 8

CLH Digital

Issue 56

The Government must re -consider the £2 million cap it is proposing to place on business rates relief for the beleaguered pub sector, when its 3 months business rates holiday ends at the end of June says John Webber, Head of Business Rates at Colliers, or the systemic closure of pubs and jobs in the sector will just continue.

When the Chancellor announced in the Budget that last year’s 100% business rates holiday for the hospitality sector would be extended three months to the end of June 2021, he said rates bills afterwards would be discounted for the remaining nine months of the financial year by two thirds, up to the value of £2million for closed businesses. However, the cap does not refer to individual properties, but to the businesses as a whole.

Research by Colliers has revealed that this means many large and medium sized pub chains will be hit with hefty rates bills from July 1st. The cap will effectively mean that on average the six major pub chains will receive less than a 4% relief on their business rates liability- a far cry from the 66% outlined. We have estimated the amounts the main pub operators will be paying.

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Our estimates show that none of the pub chains below get anywhere near receiving a 66% discount on their remaining nine months rates bills and for Greene King, Punch Taverns, JD Wetherspoons and M&B, the discount is less than 6% to the end of the year. Greene King will receive a measly 1.97% % discount on its £101 million nine months rates bill, M&B 2.7% on its £73 million nine months bill.

No wonder the major pub chains have complained. Phil Urban, the CEO of Mitchells & Butlers, which employs 30,000 people across more than 1,700 pubs, was reported* as saying “The two thirds discount is understandable but it’s capped at £2m, which works for a lot of hospitality businesses but for a company like mine….we’ll have to pay around £75m.”

He explained that the business can’t reopen profitably until June, and two weeks later will face a cliff edge, while also having to pay more for the furlough scheme. “It leaves us with no breathing space. Essentially the discount is totally irrelevant to us.”

John Webber Head of Business Rates at Colliers added, “The cap is a sleight of hand. Pub chains were pleased that they received an extension to their business rates holiday- but many are only just waking up to the fact that the cap is for each business group, not each outlet and therefore really limits what most pub chains can expect for the rest of the year. This relief certainly won’t be significant enough to make businesses change their strategy concerning any pub closures or redundancies.”

The beer and pub sector has been one of the most adversely affected sectors by Covid-19 and the lockdowns. In 2020 alone, according to the BBPA (British Beer and Pub Association) a combination of restrictions on trade and lockdowns saw sales of beer in pubs plummet by 56%, a decrease of £7.8 billion.

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Earlier this year Marson’s boss Ralph Findlay said an extension of the business rates holiday and VAT relief measures throughout 2021 would be the “minimum requirement” needed to help pubs get through the pandemic.

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Pubs are hoping to bounce back as the government lifts its Covid-19 restrictions, but currently with pub goers only able to drink outside, full recovery is limited. The sector will only see the full lifting of restrictions on June 21st, just before the business rates cap comes into play in July.

Research Colliers (Estimations)

The table above looks at the business rates of the top six pub chains, estimates their total yearly bill, what they have left to pay after the 3 months business rates holiday finishes- i.e. from July 1st onwards, what sort of saving a 66% reduction would have meant if granted without a cap and what percentage of discount the pub chains will actually receive on their rates bills with the cap in place.

Colliers has campaigned for a longer rates 100% holiday. “We feel three months is not enough, given the pressure many in the sector have been through and certainly not enough time to return to normal levels of trading. We recommended a six months rates holiday at the least.”

In Scotland a 12 months holiday was granted.

“We urge the Chancellor to re-think his strategy before more jobs are lost in the sector.” says Webber.

BII Awards Kate Nicholls OBE with the Franca Knowles Live Your Life Award Knowles, CEO and Founder of Beds and Bars, the award recognises the huge contribution of an individual in raising the professional standards within the hospitality sector, and is dedicated to the memory of the late Franca Knowles MBE, who herself was a leading light in supporting the development and training of people & teams.

Keith and Franca have both inspired and led innovation within the hospitality sector, and in 2009, Franca was awarded an MBE for services to hospitality training, including her tireless work to develop the Footsteps Training Programme, an invaluable tool for small, independent companies. Keith was also awarded an OBE in 2017, recognising his remarkable services within the industry, but also for his work with multiple charities and local communities, including the Team Margot Foundation and Meningitis Now.

The BII has awarded Kate Nicholls OBE, CEO of UK Hospitality with the Franca Knowles Live your Life Award, for devotion of energy, spirit and life to the hospitality sector. This honour is the pinnacle of the BII’s award programme, the National Innovation in Training Awards (NITAs), which were awarded in November 2020 after a rigorous online competition.

Awarded in person to Kate Nicholls by Franca’s husband, Keith

Keith commented: “I have known Kate from the early days of the ALMR (today the UKH). She helped us set up and run the Westminster Licensees Association with the hard task of finding reason with Westminster Council.

“I have seen her develop into the role she holds today as the CEO of UKH in the most challenging times – COVID, showing the highest professional standards and care for our people of our industry. She has been at the forefront of championing our sector and the professional standards needed to run a modern hospitality business, helping government and local authorities to appreciate this. She assisted in setting up

Pub Aid, highlighting the many charities our sector supports. Along with the midnight oil burning in the Houses of Commons and Lords stating the case of good for us all.

“Indeed she is a family friend, who has cried, laughed and celebrated, all that we are, over many years and is still here today to carry on the fight where, and when needed, with dignity and focus, whilst keeping an eye on the reality of the objective! She has even had a quiet word in my ear from time to time, ensuring that I am on the right track, and she is thoroughly deserving of this award.”

Kate joins the ranks of previous prestigious winners, Ian Payne, David Bruce, Tim Martin, Kris Gumbrell & the BII’s own Mike Clist, in recognition for their outstanding contribution to our vibrant and unique industry and the fantastic people it supports.

BII CEO, Steve Alton commented: “The BII continues to inspire, develop and support its members through the NITAs and Licensee of the Year Awards, both of which recognise the incredible dedication and talent shown by key individuals in the licensed trade. Kate is an incredibly deserving winner of this widely recognised and respected industry award, and she epitomises the spirit and tenacity that our industry has needed, particularly over the course of the pandemic.

“We are delighted that we have finally been able to present this award to Kate in person and share our gratitude for all she has done for the hospitality sector during her career to date.”

Stonegate’s Female Mentoring Scheme Enters its Second Year Stonegate Group’s Female Mentoring Scheme kicked off its second year this week, welcoming 30 women onto the programme, joining a further 16 who are continuing from the previous year.

In its first year, the scheme saw 31 high performing women paired with senior executives and resulted in one mentee promoted to the Leadership Team and three General Managers promoted to Area Manager Designate after successfully completing Stonegate’s Aspirations course, part of the multi-award-winning Albert’s Theory of Progression.

The scheme was originally introduced in 2019 after the company identified a lower representation of women in senior roles. As a result, Stonegate commissioned an external consultant to carry out research across the business in an effort to understand the cause. The study con-

cluded that self-belief, confidence and leadership skills were the three main areas that women within the business felt they could improve on to achieve their goals. This ongoing initiative aims to address these areas through the mentor/mentee relationships built within the scheme.

The Female Mentoring Scheme reinforces Stonegate Group’s commitment to its ‘Bar to Boardroom’ ethos, ensuring all employees have the potential to progress within the business. It sits alongside the front and back of house training pathways, Albert’s Theory of Progression (ATOP)and Albert’s Evolution, respectively, as well as the recently announced pathway for support staff, Albert’s Interesting Map to Success, each designed to equip colleagues with the tools required excel at Stonegate.

Lee Woolley, Director of Learning & Organisation Development, said: “We’re delighted to welcome our next group of mentees onto the Female Mentoring Programme and equally delighted to welcome back so many from last year’s cycle. It is testament to the success of the programme, that not only can we boast four outstanding promotions as a result of the scheme, but that so many have taken such value from the last 12-months that they have chosen to continue.

“Due to its success, we hope to expand the programme over the coming months to offer its benefits to more women within the business and welcoming new mentees every six months. It’s a pleasure to work in a business where we can actively seek out ways to improve our employees’ professional experience and action them so positively.”

Call for Decisive Government Action on Rent Debt As 330,000 Hospitality Jobs At Risk Issue 56

• 40% have not been able to reach a deal with their landlord over rent concessions.

For more than a year, the trade association has been highlighting the existential threat that rent debt poses to the future of the sector, and the millions of jobs within it. The Government’s strategy to date – introducing and repeatedly extending a ban on enforcement action – has provided sector businesses with welcome breathing space and protected jobs in the midst of the pandemic. However, it has not dealt with the huge amount of commercial rent that is still technically owed and which will be demanded by landlords once that ban expires.

If the current protections that are in place are removed this summer, the analysis estimated that a sixth of the remaining hospitality workforce, equivalent to 332,000 jobs, could be lost. This would be in addition to the hundreds of thousands of jobs already lost during the course of the pandemic.

In a letter to Communities & Local Government Secretary of State Robert Jenrick MP, UKHospitality warns that while some landlords have adopted a collaborative and supportive stance to tenants, there is also a significant swathe of commercial landlords that have rejected this approach and are being heavy handed and aggressive.

• 73% are either unable or don’t know how they can pay their rent arrears

Kate Nicholls, UKHospitality CEO said: “Our survey shows that while a proportion of operators have been able to strike a deal with their landlords on payment of rent debt, for many there have been no concessions and little engagement on the issue. The issue of rent debt must be resolved in a way that shares the

Responding to the Government’s call for evidence, UKHospitality has recommended the following, which align with Government’s options to provide a workable solution: • Extending the protections for six months after Covid restrictions are removed, targeted at sectors that have been severely affected by Covid

“As a sector we are as keen as landlords and other stakeholders for a return to normality but with existing Covid restrictions in place, hospitality businesses are not profitable. We need to see restrictions removed on 21st June and then given breathing space to gauge customer demand.

We are concerned that the removal of protections would be disastrous and result in a huge increase in enforcement activity – meaning business failures and jobs lost.

“With affirmative action from Government, hospitality can begin to rebuild and be the foundation of a truly national recovery. We will recreate jobs, training opportunities and repair our beleaguered town and city centres in every part of the county. The alternative, to remove protections, is too catastrophic an option to entertain.”

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• 52% have not been given any extension to pay rent

UKHospitality Chief Executive Kate Nicholls said: “The time has come to get this issue sorted. As a starting point, our overriding principle is that businesses and landlords have to share the pain caused by enforced closures and restrictions. With the right outcomes, we can help to protect the hospitality sector in the short-term and accelerate its recovery – contributing to more jobs and reviving high streets and communities.

SA

As part of its submission to the Government’s call for evidence, UKHospitality highlighted that more than half of operators surveyed said they have not had a rent reduction from their landlord, despite prolonged periods of closure and over a year of punitive trading restrictions. Other key findings include:

“This is why the Government must take affirmative action to help hospitality rebuild and play its part in the economic recovery. There has to be a sharing of the pain caused by lockdowns and trading restrictions.

Government must extend and expand protections until the end of the year, and force the writing off of a fair amount of Covid rent debt. The removal of protections would be disastrous and result in a huge increase in enforcement activity – meaning business failures and hundreds of thousands of jobs lost.”

9

• Expanding the protections to include all enforcement activity, and particularly County Court Judgments (CCJs) which undermine negotiations • The developing of a national-level adjudication process on ‘legacy rent debt’ that should aim to share the pain of closure (with at least 50% of rent debt written off for this period, and at least 25% written off when the sector operated under restrictions) • For landlords and tenants to come to reasonable repayment terms, led by guidance and further protections if necessary Deals already agreed between parties would not be affected by any adjudication.

R DISPO

A new survey of UKHospitality members, found that resolving the rent debt issue is critical to ensuring the future health of a sector that prepandemic accounted for 10% of UK employment.

burden as businesses simply cannot be expected to pay their rent arrears in full.

NE

The £2.5bn in rent debt hanging around the neck of the hospitality industry is a threat to the future of thousands of businesses and over 330,000 sector jobs, new analysis by UKHospitality has revealed.

CLH Digital

Summer Of Sport Offers Standout Opportunity Issue 56

CLH Digital

11

New research suggests that 6.9 million UK adults intend to watch the postponed UEFA European Football Championships in a pub or bar.

summer revenue. With 41% saying they believe that the UEFA European Championships will be the most profitable event this summer for pubs.

According to a new report from KAM Media and MatchPint, 56% of UK adults intend to watch at least one of the Euros matches on TV, with 13% of UK adults intending to watch at least one match in a pub or bar.

Dom Collingwood, Co-founder, MatchPint: “Live sport has proved an effective sales driver for decades in the hospitality sector. Whether you were operating a sports bar, showcasing major events, or simply keeping the TVs on in the background before the pandemic, this research makes one thing clear: once the initial honeymoon period of a post-pandemic consumer rush back into pubs and bars dies down, live sport is a standout opportunity for pubs and bars to continue driving sales this summer.”

Despite the Olympics being less of a traditional sporting event to watch in a pub or bar, it still offers an opportunity. 73% of the UK adult population intend to watch some of the Olympics on TV- 9% intend to watch some of it in a pub or bar – that’s 4.7m people looking for a suitable venue.

Sports fans are excited to be back in pubs and bars with 43% saying that ‘watching sports’ is what they are looking forward to the most about returning to pubs this summer.

Blake Gladman, Strategy and Insight Director, KAM Media: “We’ve been getting accustomed to spending our ‘entertainment’ time at home over the last 12 months. However, one of the things that people have found most difficult to replicate is the atmosphere for a ‘night out’. It’s this unique combination of environment and ambiance that makes the pub so special. When you throw live sport into this mix, and ‘big occasion’ live sport for that matter, you really hit the sweet spot. The fact that nearly 1 in 2 say that ‘watching sports’ is what they’re looking forward to THE MOST about returning to pubs this summer, shows the power sport has to bring people together.”

The new whitepaper from KAM Media and MatchPint includes feedback from 618 sports fans and 214 pub operators and found that publicans are backing sports to bring them success this summer. Pubs which already showed sports pre-pandemic are looking to really maximise the summer of sport by showing all the main events; 89% will show the Euros, 83% will show the UEFA Champions League Final, 75% will show the Lions rugby tour and 73% intend to show at least some events during the Olympic games.

Blake Gladman, KAM: “Pubs must consider how to cater for larger groups, with easy and quick ordering, table service and sharing platters.

Enabling reservations will be key and give customers the opportunity to pre-order food as well as drinks (e.g. beer buckets for the table, etc.) in order to maximise the commercial opportunity.”

The research also flags the opportunity for operators to take advantage of ‘sport at home’ by offering take-aways and ‘at-home hospitality’ options.

Blake Gladman, KAM: “Our recent research, in partnership with Slerp, found that 7.9 million adults intend to have friends over to their home this summer specifically to watch sport. Operators who offer any “dine at home” kits, food delivery, take-away kegs or take-out services should make sure their marketing campaigns align with these sporting events.”

Average Spend On Eating And Drinking Out Declines, As Hospitality Reopens Publicans are looking at these sporting events as key pillars of their

According to the latest Lumina Intelligence Eating & Drinking Out Panel monthly data, average spend on eating and drinking out fell in the four weeks ending (4WE) 18/04/21, but participation rose, as the hospitality sector partially reopened.

The data reveals average spend fell -12% to £8.30, as lower spend channels including retail & coffee shops gain share as commuters return to offices.

As venues reopened outside, the number of consumers eating and drinking out rose by three percentage points (pp) to 44%.

Drinks enjoyed the biggest bounce, up 5pp, while dinner occasions were down -5pp, as consumer made

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the most of warmer, daytime hours. This has driven a -2pp decline in channel share for restaurants. Instead, consumers are making the most of day time outdoor socialising which is reflected through coffee and sandwich shops increasing share by +3ppts.

Burgers were the most popular item, making up 25.3% of all eating out occasions.

Blonnie Whist, Insight Director at Lumina Intelligence said, “With hospitality businesses finally able to reopen their doors to consumers, we have seen a small boost in participation during this four week period.

As restrictions begin to ease, we expect to see participation continue to grow, as well as average spend even out as dine-in operations resume and consumers return to their favourite bars, pubs and restaurant.”

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CLH Digital

Issue 56

Bristol Hoteliers Cautiously Optimistic About Re-Opening Hotels in Bristol are making final preparations for re-opening their doors on 17 May but say there’s still some a long way to go before business is anything like back to normal.

While hoteliers are looking forward to welcoming guests back, most businesses are unable to operate at 100% capacity because of social distancing restrictions and can’t operate their bars and restaurants in the way they would like to.

Even if they were able to operate at full capacity, the biggest challenge will be ensuring they have enough staff to provide the level of service guests will expect.

The Bristol Hoteliers Association (BHA) represents some 40 hotels in and around the city, between them offering around 4,000 rooms.

When the Government revealed its roadmap to recovery earlier this year, BHA members said they intended to recruit at least 500 people as they prepared to re-open their businesses.

But BHA Chair Raphael Herzog said recruiting the number of people required has been difficult for a number of reasons, although these challenges will not prevent member hotels from opening their doors on 17 May. He said: “There has been a shortage of people from the EU, who left when the pandemic struck but who have not yet returned, or who have not been allowed to return to the UK. “The hospitality sector has been one of the hardest hit by the pandemic, and was often among the first to close and last to re-open. This has had a negative impact on people’s confidence when it comes to job stability.

“Seasonal workers like students are not yet available to work, so there is a risk, certainly during the shortterm that some vacancies might not been filled as quickly as hoped which could impact the hotel operations.

“It’s frustrating because there are regular media reports about people losing their jobs and unemployment being high, yet we’re not seeing as many applications for our vacancies as we would have hoped for.

“It doesn’t help that new employees can’t be furloughed. If the furlough scheme could be altered for hospitality so that it could be applied to new recruits, it might increase their confidence.

“People often view working in hospitality as a short-term option or a stop-gap. We’re working hard to change those perceptions and raise awareness of the many opportunities for rewarding, varied, life-time careers within our wonderful industry.

“We are working very hard to offer a much better work-life balance than people seem to think there is; we also offer great benefits, and some properties even offer live-in accommodation and great tips and service charge benefits.”

Mr Herzog added: “We still can’t do wedding showrounds indoors, some hotels can only operate at 70% occupancy and restaurants in bars can only safely operate at 40% or 50% of their usual occupancy, so our businesses are still facing many challenges.”

What is encouraging is that there are strong signs that people are desperate to have a change of scenery once they are able to enjoy overnight stays again.

“Bookings are looking strong for leisure hotels, and there is half-term at the end of May, which we are expecting to be very busy.

“We are also looking for more clarity about what is going to happen from 21 June, when the roadmap says almost all restrictions will be lifted, which will allow us to operate at 100% capacity, host larger weddings and larger meetings.

“There’s a strong suggestion that we’re going to enjoy a staycation summer, although ultimately this will depend on what restrictions may stay in place for travelling abroad, which is why we would really like to have some clarity sooner rather than later.”

“Many staff who had been initially furloughed have opted for alternative jobs, in retail, supermarkets and delivery because they think these sectors offer greater employment security.

The Source Trade Show Welcomes Business Back in June

It's safe to say that the pandemic has been a very challenging time for the entire country. Hardest hit has been the hospitality sector, which is only now on the path back to full operation.

However it's not all doom and gloom. Thanks to the successful vaccine rollout and improvements in treatments, a cautious optimism has started to spread throughout the country. The days are getting longer, the weather is getting warmer, and people are starting to plan ahead again. As restrictions on travelling abroad seem to be likely for some time to come., many holiday companies are reporting increased levels of bookings for staycations in the South West.

Retailers and hospitality businesses are gearing up for what could be a very busy Summer.

first trade shows for food and drink in 2021, and no other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences. The show will have Covid-19 measures in place to ensure a safe environment for both buyers and exhibitors and, new this year, there will be outdoor space for exhibitors and catering too. It's the perfect opportunity to get back up to speed and kickstart your business for the year.

Attracting buyers from retail, hospitality and catering, the Source trade show brings out the best the South West region has to offer, from artisan food & drink to essential goods and services. If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss it. For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow @sourcefooddrink, or visit www.thesourcetradeshow.co.uk.

The Source trade show, at Westpoint, Exeter on the Tuesday 8th & Wednesday 9th June, is a great opportunity for you to restock, discover new products, and make the most of an influx of tourists to the South West. It will be one of the

The trade show that’s got the South West covered.

YO U R CO M F O R T A N D S A F E T Y • Park free of charge in easy walking distance of the entrance • Large show entrance to avoid queues • Wide aisles • Outside catering and features • Covid-19 measures in place

Presenting you with the latest food and drink products, services and ideas for your business.

WHY NOT REGISTER NOW!

To get your hands on your free trade entry badge:

8 - 9 June 2021 Exeter thesourcetradeshow.co.uk t @ SourceFoodDrink

Register online or call 01934 733456. Stands are selling fast - to enquire call 01934 733433.

These trade only shows are organised by Hale Events Limited.

Telephone 01934 733433. www.hale-events.com

The Rise of Robots in Hospitality 14

CLH Digital

Issue 56

By Andrew Gibbon, head of growth at ePOS Hybrid (www.eposhybrid.com)

As the hospitality sector continues on its roadmap to fully reopening, it’s important for venues to look to the future and the opportunities available to open up new revenue streams, while also considering what consumers want out of their hospitality experience.

There’s a wealth of technology emerging across the sector to not only elevate the consumer experience, but to drive automation, increase efficiency and grow profits. However, while digital transformation has accelerated substantially across the industry over the past year, many venues have been much slower to adopt technologies that could be supporting them long-term.

Research we commissioned recently revealed 40% of consumers welcome the technological evolution of the hospitality industry and think it's important the sector adapts to survive. Although when it comes to exactly which technologies should be embraced and which should be avoided, there are various factors to consider with half (48%) admitting it’s important that experiences remain social and not convoluted by technology.

DRIVING EFFICIENCY OF DELIVERIES WITH ROBOTICS One notable technology which is growing in popularity in other parts of the world and has started to emerge here in the UK is robotics.

From robot servers to self-driving robots and drone delivery services, robotics is significantly changing the way the hospitality industry oper-

ates.

Our research confirmed consumers are receptive to having robots implemented when it comes to improving the efficiency of deliveries – something we’ve already seen in some parts of the UK with Starship, a self-driving robot delivery service which recently started operating in Milton Keynes.

In fact, on being asked their thoughts on this technology, 39% of those surveyed admitted they would be happy for a robot to deliver takeaways to their house if it meant a more efficient process and lower fees.

Further to this, 36% would be happy for a self-driving robot or drone to deliver food/drinks to their home.

In addition to greater efficiency, it’s also worth noting that robot delivery services eliminate human contact which has been vital in recent months and has enabled operators to protect their employees from customer contact amidst the pandemic.

IMPLEMENTING ROBOTICS INTO THE CONSUMER EXPERIENCE When it comes to robotics and the role they could play within venues, there are countless opportunities – some of which we’ve seen rollout in other parts of the world. In China for instance, restaurants have been using robot waiting staff for years now, while Netherlands-based eatery, Dadawan, introduced them as a way to reduce human-to-human contact amidst the pandemic. Further to this, Japan’s Dawn Avatar Robot Café is striving to create more job opportunities for disabled workers by using robots that are operated by employees remotely to serve food and drink to patrons.

However, our research signaled that UK consumers may not be quite ready to have a robot greet them on arrival, cook their food or serve them in a bar/restaurant. In fact, 61% think it is important food continues to be cooked by a chef as opposed to a robot, while one-quarter (24%) are scared chefs will be replaced by robots, potentially impacting

quality. In addition, 53% think robot servers in the hospitality sector are a fad and half (50%) think it’s important to be greeted by a host as opposed to a robot.

On the contrary, some consumers are receptive to welcoming robots into their hospitality experience as 30% would be happy for a robot to serve them food/drinks. 24% also admit they would trust a robot to cook a meal for them in a restaurant signaling, while it’s currently small, there is a market for robotic restaurants amongst UK consumers.

While the research suggested the vast majority of UK consumers aren’t yet ready for their food to be cooked or served by a robot, we know in other parts of the world it’s a very different story so, this may well be due to the fear of the unknown. With this in mind, it’s worth noting that as technology continues to evolve, consumer perception shifts and while it may be too big a leap right now, this technology could well become mainstream in the not-too-distant future.

Fishermann Pub Group Opens Third Site Following £550,000 Investment with Star

Hertfordshire pub operator Fishermann Pub Group is opening its second site with Star Pubs & Bars – The Rose & Crown at Welwyn – following a £550,000 joint refurbishment. The project has transformed the previously wet-led local into a great quality village pub serving food. Twenty new jobs have been created.

Fishermann now has three leased pubs and plans to take on further sites with development opportunities.

The revamp of The Rose & Crown has completely upgraded the 17th century Grade II listed pub whilst retaining original features such as flagstone floors and an inglenook fireplace. A kitchen extension has been built so that freshly prepared homemade food can be introduced. The pub has a sports bar with two screens, plus a lounge bar with open fires, comfortable sofas and tables for dining.

Says Fishermann Pub Group co-founder Pete Mann: “We snapped up The Rose & Crown as soon as we saw it. It’s a beautiful village pub with fantastic

potential. It fits our business model perfectly. We create traditional pubs that cater for every occasion and generate a continual supply of non-seasonal trade. We aim to tick all the boxes whether people want a morning coffee, a good meal out, a pint and a chat or to host a function.

“We’re delighted to have another pub with Star. They’re fantastic to work with; it’s a real business partnership. Refurbishing The Rose & Crown was a major project involving in-depth liaison with the local planning department to ensure the character of the pub and barn were preserved. Star has been incredibly supportive throughout and made the whole process as pain-free as possible.”

Comments Star Pubs & Bars regional operations director Richard Campbell: “Fishermann pubs have a good mix of income streams and are strong businesses that are really popular with customers, too. Their vision for the Rose & Crown is spot on; the offer is just what local residents want and looks set to be a real success. It has been great to invest with the Fishermann team again and bring an underperforming pub back to life.”

Tyrrells Serves Up Boost For Pubs with £40,000 Pub Garden Makeover Promotion KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars and its premium snack brand Tyrrells, are proud to support British pubs this summer with the launch of a brand new competition offering pubs the opportunity to win one of four £10,000 garden makeovers.

Matt Collins, Trading Director at KP Snacks adds: “As we look ahead to the summer and to restrictions lifting, there is a feeling of positivity and excitement among both pubs and pub-goers, with ‘starved’ consumers returning with a vengeance! We know that 52% of customers purchase snacks on impulse and we want to turn these impulse opportunities into incremental snack sales for pubs and bars. While snacks won’t replace meal occasions, they do offer pubs and bars the opportunity to trade up drinks-only visits, with pre-packaged snacks delivering a quick and safe solution for customers”.

The £40,000 pub garden makeover competition, which launches on 3 May, will see four lucky winners receive £5,000 worth of Tyrrells branded pub garden merchandise alongside a £5,000 garden makeover donation, to spend on whatever their garden needs most. With branded parasols, planters, blankets and bean bags up for grabs, the Tyrrells pub garden makeover merchandise will help any pub garden look more inspiring and inviting this summer. 10 cases of 40g Tyrrells Crisps for five runners up will also be available.

Sarah Lawson, Marketing Manager at Tyrrells says: “It’s been a hugely challenging year for the whole country and particularly for pubs. At Tyrrells, we want to do our bit to help pubs get back on their feet and what better way to do this than celebrate the great British pub and beer garden. Pubs are at heart of the community which is something we’re really proud to support.

“Tyrrells is a quintessentially British premium crisp brand that prides itself on producing the best quality premium hand cooked crisps on the market. With consumers choosing more premium snacks and trading up, we have the perfect brand to support British pubs on their journey to rebuilding and growing profitable sales”.

Tyrrells pride themselves on quality, English provenance and authentic ingredients attracting consumers all over the UK. The range also includes vegetable crisps alongside its most known Hand Cooked potato crisp range. With a £53.9m RSV, the brand is growing in value +10.1%[3] MAT in the UK. With an impressive 86 Great Taste Awards across the range, Tyrrells crisps are the perfect accompaniment to a cold beer or glass of wine when out relaxing, socialising and reacquainting with friends at the pub.

Having an attractive outdoor seating area is one of the biggest draws for people as the weather gets warmer with research showing that over half of drinkers (55%) say the pub garden is their favourite place for a pint during the summer. Keeping this in mind and featuring the Tyrrells flagship tagline ‘Tyrrellbly Tyrrellbly Tasty’, the initiative aims to support the On Trade Channel recover and drive sales by helping pubs maximise their outdoor spaces.

The competition is open for entry from Monday 3 May to Monday 14 June, with competition entry available at https://www.tyrrellscrisps.co.uk/pubgarden To qualify, pubs need to purchase three cases of Tyrrells 40g crisps, available in Lightly Sea Salted, Mature Cheddar & Chive, Sea Salt & Cider Vinegar and Sweet Chilli and Red Pepper or Tyrrells Veg Crisps via Tyrrells Court Farm on 01568 720244 or from their usual stockists.

WIN

a Tyrrellbly Tyrrellbly Tasty pub garden makeover worth £10,000 when you stock up with our scrumptious Tyrrells Crisps*

Enter at tyrrellscrisps.co.uk/pubgarden Winning packs include Tyrrells branded garden accessories plus £5k cash. *

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Avoiding Restaurant-at-Home Disputes 16

CLH Digital

Issue 56

By Gabe McGloin - Head of International Sales and Merchant Development for Verifi (https://uk.verifi.com) For the hospitality industry, the last 12 months have been more challenging than anyone could have predicted at the start of the pandemic. Walk down any high street, and the numerous ‘closed’ signs coupled with thin foot traffic help to illustrate the economic impact these businesses have endured. To make matters worse, as more food and drink establishments embrace online ordering and food delivery services, these businesses that are fortunate enough to remain open now face a new threat – chargeback fraud.

INCREASED CNP RISK FOR RESTAURANTS The previous year has altered behaviour in dramatic ways; both businesses and consumers have embraced online food ordering as a survival measure. Two-thirds of business leaders implemented or invested in app ordering systems in 2021, as well as on pay-by-app (54%), pay-by-phone (41%), and online booking systems (41%). And consumers have embraced the food delivery market, with over a quarter of Brits ordering deliveries for the first time, or more often than usual, during the first lockdown last year. Recent results from Deliveroo confirm this; orders doubled in the first 3 months of this year, a YoY increase of 130%2.

All of these factors align for an increase in chargeback fraud.

DELIVERY AND TAKEAWAY DISPUTES Sometimes true fraud occurs, and a stolen credit card is used to make an online purchase. In those cases, the business has no recourse except

to return the funds if the customer disputes the transaction. The term “friendly fraud” is applied when the customer claims to not recognize a transaction or to have a problem with the purchase, which they may not be able to prove. For restaurants, a customer may claim that they didn’t place the order, didn’t receive part of or the whole order, or any number of reasons to be dissatisfied even though they’re actually happily fed.

Customers who submit such a dispute are abusing the process by filing disputes with their issuer on legitimate transactions in order to get their money back. This practice is effectively delivery and takeaway dine-anddash.

How restaurants can protect themselves from disputes For restaurants, dispute management can mean taking pictures of all items in a takeaway order, so that evidence can be sent to customers who claim that all or part of their order is missing. Restaurants can also create a policy that requires the cardholder to pick up large orders in person and bring the transacting credit card. Doing so minimizes risk by turning a card-not-present transaction into a card-present one.

There is also risk for delivery services, such as Uber Eats and Deliveroo. If a customer disputes a food delivery transaction – fraudulent or not – the burden of chargeback liability falls on the delivery service, not the restaurant.

PROTECT THE ABILITY TO TRANSACT ON CARD NETWORKS Every card network, like Visa and Mastercard, sets a threshold for a merchant’s disputes relative to their number of transactions. Additionally, acquirers will charge merchants fees to process the chargeback. To put it plainly, if a business receives too many disputes – fraudulent or legitimate – then that merchant would be burdened with greater cost and loss of revenue, and they could lose the ability to accept credit card payments on respective card networks. To lose that ability would cripple a

restaurant.

Fortunately, issuer-merchant collaboration tools exist to bridge this gap. When a customer decides to file a dispute with their issuing bank, the issuer can contact the merchant to find out if they would rather simply refund the money instead of incurring a chargeback. In effect, the merchant is resolving the dispute at the pre-dispute stage – before it has a chance to escalate to a formal chargeback. In this way, merchants can protect their dispute ratio and reduce costs related to chargebcks.

MOVING FORWARD WITH OPTIMISM As restaurants depend more on takeaway and delivery services, they are experiencing the natural trend of increased disputes alongside increased card-not-present transactions. Fortunately, by being prepared with the right technology and business practices, disputes don’t have to be another disruption to an industry finding its way in the new normal.

Gabe McGloin, Head of International Sales and Merchant Development for Verifi has a 23-year career in global e-commerce with key roles in Merchant, Payment Services/eWallet and Acquiring/Processing organizations. He has extensive experience in building and leading business support and subject matter expert teams, developing relationships with external stakeholders, and managing top revenue clients.

Gabe began his payments career with AOL Europe where he held a number of operations, relationship and business development roles. He then spent three years at PayPal Europe where he built the business unit supporting functions required to support the operations organization. Gabe then joined Chase Paymentech/JP Morgan where he spent nine years in card brand relationships, product, and client relationship management. He joined First Data in July of 2016 as VP Client Development, Global eCommerce where he led a team of Enterprise Relationship Managers and Client Services teams.

The Rt Hon Michael Gove Welcomes New Kickstart Employees to Windlesham Golf Club Falling within his constituency of Surrey Heath, the Rt Hon Michael Gove visited Windlesham Golf Club near Bagshot, Surrey, to welcome new Kickstart recruits – Harry and Nick. Some of the first employees taken on via the Government’s Kickstart Scheme that was introduced to the golf industry by Promote Golf and The LSS Group in January.

The two new recruits join Course Manager Leigh Powell’s greenkeeping team on 6-month contracts with their salaries, up to 25 hours per week, fully funded by the Government. In addition, they will benefit from future employability support and education as part of the LSS Group Kickstart package.

The Government funded Kickstart scheme is proving to be a great success in the hospitality & leisure sector. LSS Group are an approved Gateway for the Kickstart scheme and they secured the funding for the placements. Andy Merricks, CEO of LSS Group commented. “It was very much appreciated that Michael Gove took the time to come and welcome the new recruits to the Windlesham Golf Club. The Kickstart scheme is being warmly welcomed by the hospitality sector at a time when the industry needs all the help it can get.

Giving youngsters an opportunity to experience working within the sector, providing extra help to welcome customers back and hopefully leading to owners and operators nurturing some much-needed home grown talent.”

While speaking to Nick & Harry, Mr Gove was told that they had already been at the Golf Club for two weeks. Even though it meant early starts, both have settled into their routines and enjoy working on the Golf Course.

Mr Gove said: "It was wonderful to meet Nick & Harry and to see first-hand the benefits that the Government's Kickstart Scheme is delivering. Their enthusiasm for their tasks shone through and it is great to see they are benefiting from the opportunity and the training”.

LSS Group have now secured over £7M of government funds and have set an ambitious target of £35m, the equivalent to 5,000 placements by the end of Q3 this year. Anyone who wishes to take advantage of this scheme is invited to contact LSS Group by visiting their website https://thelssgroup.co.uk/a-kickstart-gateway/ or email kickstart@thelssgroup.co.uk

Coravin Launches Exclusive Line For Trade Partners, Offering More Pours By The Glass ®

CORAVIN®, the company behind the world-renowned wine preservation system, today unveils a brand-new line of devices exclusive to trade partners; the Coravin Pro® Reserve and Coravin® Pro Select Kits.

Since launching its first product to consumers in 2011, Coravin® has been revolutionising the way the world drinks wine with its range of pioneering wine preservation systems. Coravin® is now building on its innovative technology to optimise the product and usability for trade venues. The development of the Coravin® Pro Reserve and Select now means that hospitality partners can benefit from 30% more argon per capsule, faster pouring, and reduced wine wastage, ultimately optimising usage within businesses.

Previously, on-trade Coravin® programmes have seen establishments increase fine wine sales by at least 20%, being able to add higher price point wines to their wine by the glass menu as well as reducing wine waste by 100% on all bottles poured by Coravin.

CORAVIN PRO® SELECT KIT Designed with everyday wines in mind, the Select Kit includes the new Pivot™ Pro System which is compatible with all still wine closure types and bottle shapes and hasn’t previously been offered to trade. At £208.33 (excl. VAT), it is an entry point device for establishments looking to increase profitability of their wine menus and reduce wine wastage to 0%. With its unique

fast pouring, no time is wasted during crucial business times.

chased separately in sets of 12 for £75 (excl. VAT).

A Pivot™ Stopper is used to replace the cork or screwcap and the Pivot™ Pro device is inserted to access the wine, pressurising the bottle with Argon gas. The Pivot™ Stopper remains on the bottle until it has been used, allowing it to be enjoyed for up to four weeks by customers.

Greg Lambrecht, Inventor and Founder of Coravin says, “Whilst I initially created Coravin with at-home usage in mind, we quickly understood how important Coravin is to our trade partners. We’ve

CORAVIN® PRO RESERVE KIT Fitted with SmartClamps™ for ease of use, the Model Three Pro system includes patented technology to protect wine from oxidation, allowing venues to pour any wine, in any amount, without pulling the cork. The £291.67 (excl. VAT) device works by inserting a needle through the cork and pressurising the bottle with Argon gas. The cork then naturally reseals the bottle allowing the wine to enjoyed for months, or even years, to come, allowing businesses to offer more, higher price point wines by the glass.

The Reserve Kit includes six Screw Cap accessories, unlocking even more wines with the freedom to pour and protect screw cap wines for up to three months.

The Select and Reserve Kits include 12 of the exclusive B2B Coravin Pure™ Argon Professional Capsules, offering 300 pours with Pivot™ Pro, and 240 pours with Model Three Pro. The Capsules can also be pur-

been working hard to develop an exclusive line so we can offer even more wines by the glass with the larger devices and capsules.

As trade begins to return back to normal, we understand the importance of profitability and look forward to supporting our partners with this new offering”.

Zsofia Kiss, Head Sommelier Assistant at 67 Pall Mall says, “67 Pall Mall is really basically built around the Coravin System. We have around 900 wines by the glass, we only use Coravin for everything.”

Andrea Zoggia, Sommelier at Exit Milan says, ‘‘Thanks to Coravin, we were able to increase the average revenue of the wine bar because we can offer more important products and, consequently, the customer, attracted by this offer, decides to enjoy a new experience, thus increasing the average takings for the sale of wines by the glass.’’

Matthieu Plantier, Head Sommelier at Restaurant Pages Paris says, ‘‘The main advantage of the Coravin system is of course in terms of turnover.

Selling by the glass can make a big difference compare to selling by the bottle.’’

The Coravin® Pro Reserve Kit, Select Kit, and Coravin Pure™ Argon Professional Capsules are available to purchase at www.coravin.co.uk from 3rd May with a business partner account.

For more information, visit https://www.coravin.co.uk/en-GB/hospitality

Getting Customers Back Through The Door 18

CLH Digital

Issue 56

your deals & banners to be attractive to the desired audience.

Question 2 – WHAT IF WE OPEN AND NOBODY COME THROUGH THE DOORS? Karl: The main point here is to give notice, 'warm up' your customers, get them excited to come back and even offer some new deals. PVC Banners are ideal for doing this.

Question 3 – WE HAVE TO INCREASE OUR PRICES, BUT WE’RE WORRIED THIS WILL PUT PEOPLE OFF? Karl: Price is always an important factor, but remember its not the only factor, if your staff are friendly, the environment is pleasant and your USP is matched to your audience you will easily be able to justify price increases.

HFE Signs are the UK’s preferred suppliers for Signs and PVC Banners - we contacted their MD Karl Hunter to see if he could help answer some common questions around re-opening.

Question 4 – WE’RE IN A BUSY TOWN, ALL THE OTHER PUBS ARE FIGHTING FOR TRADE AND PRICES ARE GETTING TOO CHEAP, ITS HARD TO MAKE ANYTHING NOWADAYS. Karl: You have to again think of your niche, a busy town will have lots of choices for the customers but likewise it has lots of customers too, don’t get drawn into the price. Essentially you are there to make a profit so offer something special to your customers. People are happy to pay more for something different - that may be nicer décor, relaxed environment, big TV’s, live sports, live music or barmaids in fancy dress! Don’t be afraid to think outside the box, its not all about the price.

Question 1 – IF A PUB HAS BEEN CLOSED FOR SO LONG AND BEEN UNABLE TO TRADE, HOW CAN THEY REGAIN THE CUSTOMERS THEY HAVE LOST TO SURROUNDING PUBS THAT HAVE OUTDOOR FACILITIES? Karl: With any marketing, psychology is key, you have to understand your market and analyse your competition. Who are your target audience, drinkers, families, couples or oap’s? With this information you tailor

Question 5 – WHAT CAN WE DO TO MAKE PEOPLE COME BACK? Karl: You can’t force people to come back and you can’t force people to spend money, people are there in the first place because you have appealed to them, you need to ask yourself what got them through the door in the first place and have you lived up to expectations? If the answer is yes, then they’ll come back. I would emphasise the importance

With so many pubs, hotels and restaurants being closed for so long, opening back up can be quite a daunting thought - several questions and concerns have been raised.

of staff impression, this includes smart appearance bubbly personality and friendliness – your pub is bricks and mortar, your staff are your business!

Karl is the founder and owner of HFE Signs Ltd – HFE Signs have been printing PVC Banners since 1996 and have a dedicated online library for pubs and food. Currently HFE offer free UK delivery with any two banners and also a buy 2 get 3rd free (mixed designs). HFE also offer a free bespoke PVC Banner design service, no wonder people go to them!

Visit www.hfe-signs.co.uk or see the advert on page 7.

How to Cater to the Rising Demand for Vegan, Vegetarian and Flexitarian Dishes

By Nicola Mills, Marketing Director Billington Foodservice (www.thebillingtongroup.com)

The word 'trend' suggests a passing-phase, or fad, but it looks like veganism, and it’s more flexible and popular cousin ‘plant-based foods’ are here to stay.

Veganuary 2021 has chronicled a record-number of sign-ups of over 500,000 participants, a study by The Vegan Society found that 20% of Brits reduced their meat intake in lockdown, and City Pantry found that plant-based takeaway orders rose by almost a third (29%) across the nation last year. The long and the short of all of this is, the word trend doesn’t quite cut it relation to plant-based foods, this is a complete shift in how consumers think, feel and buy.

With a long history in the food industry, The Billington Group are passionate about all things food innovation, demonstrated by our ever-evolving product lines across our businesses. We’ve trawled through all the information about the hottest vegan and plant-based insights for 2021 and how your brand can participate. From menu planning and recipe development, to helpful statistics and promotional activity, there are takeaways here about the importance of tuning into the consumer consciousness, paying attention and giving the people what they want!

HEALTH This year’s Veganuary participants are more focused than ever on the health benefits than other drivers such as animal welfare and the environment, with a Mintel study finding that 49% of those interested in cutting down on their meat consumption said they would do so for health reasons. Plant-based diets, or some element thereof, are becoming the welcome stepping stone to the kinds of lifestyle changes lots of people want to make, but might avoid fully committing to for fear of judgement if they fancy a little of something or seek a little more flexibility if they ever just fancy a bit of cheese or chocolate. There’s an ele-

ment of guilt or pressure associated with one label or another but most consumers want to feel the health benefits of some changes. ‘Plant-based’ or ‘flexitarian’ diets have a gentler, more versatile vibe than full out veganism (despite often overlapping) and so it’s important you try to echo this by offering a greater choice of healthier meals that meet this interest.

from restaurants and takeaways. Demand has soared for professionally prepared ready-to-eat meals that are ordered online and delivered directly to the door, allowing consumers to tuck into a multitude of tasty, effortless meals, all from the comfort and safety of their homes. Since March, Brits have been spending 10% more on takeaways than in pre-pandemic times.

THE BOOM OF HOME-COOKING

The hospitality industry has had to adapt quickly in an effort to secure an income with their doors still closed to the public, leading to a mass expansion of the range of restaurants, coffee shops, sandwich shops, dessert parlours and takeaways available to order from. For third party food delivery services such as Deliveroo, Just Eat and Uber Eats, business boomed throughout lockdown, as their apps connect consumers to a whole host of local eateries with the convenience and safety of contactless payment and delivery. It’s important to weigh up the pros and cons of using these apps as part of your business plan, as accessing their expansive range of app users and utilising their delivery and payment systems, although great for outreach and processing orders, it comes at a cost that may drive your prices up in order to retain your profit margin. Smaller businesses may be better off investing in a strong social media strategy and ordering system, handling the delivery side of things in-house.

In a pre-Covid world, we saw a demand for fast, convenient plant-based food from delis, cafes and retailers such as rainbow salads, wraps, soups and more. The pandemic brought with it a whole host of societal issues, including sparse supermarket shelves and restrictive social distancing measures, with lockdowns causing the foodservice and hospitality industries to grind to a halt. With many reluctant or unable to tackle the weekly shop and unable to eat out, we’ve seen a surge in demand for home delivery meal kits with likes of Gousto, Mindful Chef and Hello Fresh all cashing in. Their extensive ranges of vegan, vegetarian and plan-based options are bringing exciting, new flavours and healthy dishes into the homes of millions via pre-measured ingredients and easy to follow recipe cards.

Restaurants and fast food chains are rapidly expanding their offerings to cater to the growing demand for vegan and vegetarian options. From the return of the vegan KFC burger and rumoured McPlant range soon to come from McDonalds, to the Plant Patty from sandwich giant Subway, we can expect to see more and more vegan-friendly options on the menus of key fast food players, but they’re not the only ones evolving.

If you own a cafe, restaurant or even a local farm shop, look at how you can diversify your offering to meet the growing demand for cook-at-home kits with healthy, vegan and flexitarian options. Entice your customers with potential prizes - from a discount off their next purchase to a voucher for when your doors are able to reopen - to encourage them to share pictures of their cooked dishes and tag your business across social media. Not only will this help raise awareness of your meal kits, and drive sales, it will also allow you to create a bank of user generated content which you can then reshare (with the permission of the person) across your own channels now and into the future.

CONVENIENCE Although many took to their kitchens to cook up new and exciting dishes in lockdown, we also saw a surge in the popularity of home delivery services

Restaurants like Zizzi’s, Turtle Bay and JD Wetherspoons are all making moves to increase their vegan offering, with Italian based brands leading the way by adapting their pizza and pasta dishes to cater to changing tastes and lifestyles. Vegan burgers are a popular option to consider adding to your menu, with a range of suppliers such as Beyond Meat a popular choice with customers. The innovative brand has made headlines by supplying Turtle Bay with their No Moo and Mother Clucker burgers as well as a ‘bleeding’ burger for TGI Fridays. Other dishes to think about in your menu expansion include vegan options of pies, curries, tacos, sandwiches, burrito bowls and soups.

Whether you’re adapting fan favourite dishes or introducing new recipes, be sure to expand your menu with a range of options that cater to those looking for vegan, healthy or gluten/dairy free dishes.

Some are looking for realistic meat replacements, others prefer cult classic vegan ingredients such as

tofu and chickpeas - incorporate dishes to suit both.

Don’t restrict your additions to the mains section either, customers want to see options across the starters, mains and desserts that work for them.

“Vegan and plant-based foods have certainly gained more share of menu over the last few years and it's a theme that isn’t going away any time soon.

Consumers want the option of choice and convenience - whether they eat a vegan, flexitarian or plantbased diet, some of or all the time - so access to vegan versions of classic comfort foods is just as important as the healthier, more balanced options.

This demand has led to the rise of indulgent desserts like the Pizza Hut’s “I Can’t Believe it’s not cheesecake” and success stories such as the Greggs Vegan Sausage roll and steak bake!” - Nicola Mills, Marketing Director Billington Foodservice It’s pretty obvious at this point, that this is not a trend, it’s a long-term shift, something we’re all going to have to consider as manufacturers, marketeers and consumers. For foodie brands, there are some pretty clear messages here: innovate, think about snacks, consider how we keep it healthy and fun and don’t turn a blind eye to the importance of treats - if you can manage all that while giving consumers a sense of value too, then you’re on to a winner! There’s so many places to turn to for inspiration, but if you need some help with sourcing or creating vegan, plantbased or vegetarian products for your customers, then you can always speak to us about that at https://thebillingtongroup.com/contact/

You Received A Hygiene Emergency Prohibition Notice: What To Do Next 20

CLH Digital

Issue 56

By Suzanne Gallagher of BCL Solicitors LLP (www.bcl.com)

WHAT IS A HYGIENE EMERGENCY PROHIBITION NOTICE? The Food Safety and Hygiene (England) Regulations 2013 (‘the 2013 Regulations’) set out various enforcement powers available to Food Standards Agency or local authority enforcement officers (‘Officer’).

Regulation 8 gives an Officer the authority to serve a Hygiene Emergency Prohibition Notice (‘Notice’) on a Food Business Operator to address hygiene concerns that pose an imminent risk of injury to public health. The Notice is a serious and draconian step which prohibits certain operations of a food business; it can be tailored to a particular process or, as is often the case, may mean the immediate closure of the premises.

HYGIENE EMERGENCY PROHIBITION NOTICE? Failure to comply with a Notice can have hugely damaging repercussions for the recipient. Any person who knowingly contravenes the Notice is guilty of an offence and is liable to be fined and/or imprisoned for up to two years. It is likely that an Officer will prosecute if, on reinspection, they find evidence suggesting the recipient is conducting business in breach of the Notice.

I HAVE BEEN SERVED WITH A HYGIENE EMERGENCY PROHIBITION NOTICE. WHAT HAPPENS NEXT? The Officer will display the Notice at the premises in a position where it is clearly visible.

The Officer will then apply to the Magistrates’ Court asking it to confirm the prohibition by way of a hygiene emergency prohibition order (‘Order’). This application must be made within the period of three days beginning with the service of the Notice. If no application for an Order is made within this period, the Notice will lapse. Compensation may be granted to the Food Business Operator for any loss incurred as a result of compliance with the Notice where no application is made to the Magistrates’ Court within the three days.

The Officer should serve notice of their intention to apply for an WHEN ARE HYGIENE EMERGENCY PROHIBITION Order on the Food Business Operator at least one day before the date NOTICES ISSUED AND CAN THEY BE AVOIDED? of the application to the Magistrates’ Court.

Notices are issued where the health risk condition is fulfilled. This arises where an imminent risk of injury to health is present on inspection.

An Officer will have identified this risk in, for example, a process or treatment or in the state or condition of the premises or equipment used. This imminent risk of injury must exist at the time the Notice is served. There need not have been an injury or a complaint prior to the service of a Notice. Examples of inspection findings that may constitute an imminent risk of injury include serious pest infestations, poor structural standards or evidence of poor cleaning practices.

Under the Food Standards Agency’s ‘Food Law Code of Practice’ (‘the Code’), local authorities must ensure that enforcement action taken by Officers is, for example, reasonable, proportionate and risk based. The full range of enforcement options available to Officers should be considered, operating a graduated and educative approach to enforcement, and only moving to formal action where an informal approach will not achieve the desired effect. The nature of the non-compliance and previous compliance history will be relevant factors.

It may be possible to avoid the service of a Notice, for example if a Food Business Operator agrees to a voluntary prohibition and signs an appropriate undertaking not to reopen without approval. The Code states that a Food Business Operator should be advised to take legal advice in this regard; an important safeguard when moving outside of the statutory process with its various procedures and safeguards in place.

WHAT INFORMATION IS INCLUDED IN A HYGIENE EMERGENCY PROHIBITION NOTICE? The Notice should detail the basis upon which the Officer is satisfied that the health risk condition is fulfilled i.e. what exactly poses the imminent risk of injury to health. The Notice should also detail what is prohibited i.e. a specific process or all food-related business activity at the premises. The Officer’s details should be included, including contact details.

WHAT HAPPENS IF I DO NOT COMPLY WITH A

The application will include a written statement or report from the Officer setting out what constituted the imminent risk. Photographic or other suitable evidence, including contemporaneous notes, are likely to be exhibited in the statement or report. The Magistrates’ Court will expect the Officer to have gathered sufficient evidence at the time the Notice was served supporting their position.

A hearing will take place to decide whether to issue an Order. There is no legal requirement for the application to be heard within a specific timeframe, but the Magistrates’ Court should be asked by the Officer to list the hearing at the earliest opportunity. It is expected that the Officer will monitor the premises whilst awaiting the hearing and record any breaches of the Notice or changes in circumstances. The premises are likely to be re-inspected shortly before the hearing (usually the day before or on the day of the hearing itself).

The burden of proof for the local authority to meet regarding whether there is an imminent risk is on the balance of probabilities (more likely than not), rather than the higher criminal standard of proof (beyond reasonable doubt). The Food Business Operator is entitled to make representations at this hearing.

The Order will be issued where the magistrates are satisfied that the health risk condition is fulfilled, and the required advance notice was given to the Food Business Operator. The Order effectively supersedes the Notice and should be affixed at the premises in a conspicuous location. Any person who knowingly contravenes the Order is guilty of an offence.

If the Officer is unsuccessful in securing the Order, the food business operator can seek compensation for any loss suffered as a result of its compliance with the Notice.

CAN A HYGIENE EMERGENCY PROHIBITION NOTICE OR ORDER BE APPEALED OR WITHDRAWN?

A Food Business Operator is entitled to request that a Notice or Order be lifted. On receipt of the request, the Officer needs to consider the position as soon as reasonably practicable and within a maximum of 14 days. Where an Officer agrees that the imminent risk of injury to health has been removed, a Certificate of Satisfaction (‘Certificate’) must be issued by the Officer within three days. This can be done in advance of the Magistrates’ Court hearing for the Order. If the Officer agrees to issue a Certificate, they are confirming that they are satisfied the Food Business Operator has taken sufficient measures to ensure that the health risk condition is no longer fulfilled; there is no longer an imminent risk of injury to health.

A person aggrieved by an Officer’s refusal to issue a Certificate may appeal to the Magistrates’ Court. The time frame for lodging an appeal is one month from the date on which notice of the decision was served on the person desiring to appeal.

Where the Food Business Operator disputes the service of a Notice, the matter can be contested at the Magistrates’ Court. In order to contest a Notice successfully, appropriate evidence will need to be collated and technical challenges considered.

There is a right to appeal to the Crown Court against any decision of the Magistrates’ Court to make an Order or dismiss an appeal relating to a refusal to issue a Certificate.

Pragmatic negotiations with the relevant local authority regarding, for example, the extent of any prohibition can also be possible in certain instances.

WHAT SHOULD I DO IF SERVED WITH A HYGIENE EMERGENCY PROHIBITION NOTICE? The service of a Notice can be hugely damaging for a food business.

Loss of trade, loss of resources dealing with the response, reputational harm and costs associated with remedial action are likely consequences.

The service of a Notice also generally marks the start of a criminal investigation and, due to the high threshold for such a prohibition, is unlikely to be the only formal action taken i.e. a prosecution may follow.

The key question to consider is whether the Food Business Operator agrees or disagrees that the health risk condition exists as defined in the Regulations. This will determine how to remove the prohibition as quickly as possible and resume trading normally: whether to work with the Officer to remove the health risk condition, or whether to challenge the actions of the Officer at Court. It is important to bear in mind that a failure to challenge a Notice could potentially be harmful to a business in defending or mitigating any subsequent prosecution.

Businesses should have appropriate procedures in place for the urgent internal escalation of any inspection that may result in a Notice or more informal request for a voluntary prohibition. They should consult with specialised legal representatives as soon as possible in order to understand these serious enforcement processes and minimise the impact on the business.

Suzanne Gallagher is a solicitor at BCL Solicitors specialising in corporate crime. Since qualifying in 2016, she has gained experience in a variety of regulatory and criminal investigations including health and safety, environmental protection, fire safety, fraud and money laundering. Prior to joining private practice, Suzanne worked in facilitating regulatory harmonisation in the European Union and in promoting international legal standards at the United Nations.

She also worked in the pharmaceuticals industry in Tokyo.

Covid-19 Restrictions Cut Contract Catering Sales

By Nearly Half In The First Quarter of 2021

New Contract Caterer Tracker service from CGA reveals the impact of the pandemic on food and drink businesses serving workplaces, education, leisure and other sectors Sales in the contract catering sector were nearly halved in the first quarter of 2021, an exclusive new Tracker service from CGA reveals.

The Contract Caterer Tracker shows total sales were down by 45% on the first three months of 2020. The drop in sales is in line with a sharp fall in the number of people using contract-catered venues in businesses, leisure, education and other sectors in 2021.

The number of units open for service in the first quarter of 2021 was down by 18% on 2020. In the private sector alone, first-quarter sales were down by 49% on 2020, due in large part to the closure of offices

and other workplaces.

for caterers in early 2021.

CGA’s Tracker is an important new service for the UK’s contract catering industry, aggregating sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a crucial new benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions. Any business with an interest in joining the cohort can contact CGA for more details.

“While we can expect to see a gradual reopening of society as the year goes on, it is going to be a long road to recovery for contract caterers. With some consumers likely to continue their work and leisure habits of lockdown, and Brexit-related challenges on food supply and prices still in evidence, it will remain a very tough trading environment. The survival of businesses is at stake, and the sector deserves sustained support from government to protect jobs.”

“These figures reveal the full impact of Covid-19 restrictions on the UK’s contract catering sector,” says Karl Chessell, CGA’s director of hospitality operators and food, EMEA. “The widespread shift to working from home, the short-notice closure of many education and leisure sites and the wholesale cancellation of events have all been devastating

The Contract Caterer Tracker is the latest addition to CGA’s suite of market measurement services, which includes the Coffer CGA Business Tracker to monitor sales at the UK’s leading managed restaurant, pub and bar groups; and the Hospitality at Home Tracker, which reports data from the fast-growing delivery and takeaway sector.

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Pubs and Cider Drive Drinks Sales In Second Week Back ry of the week, with sales down just 4% on 2019. Beer (down 9%) and wine (down 7%) also fared better than the drinks market as a whole. Spirits sales (down 25%) were much weaker, and soft drinks (down 46%) continued to struggle as most consumers favoured alcoholic drinks on their return to the On Premise.

Drinks sales remained strong in the second week of outdoor-only trading for England’s pubs, bars and restaurants, CGA’s latest Drinks Recovery Tracker shows.

The Tracker revealed a good first week back for the drinks market, and with generally good weather continuing, that trend extended into the second week. From Sunday 18 to Saturday 24 April, like-for-like drinks sales were down by only 21% on the equivalent week in 2019—a tough comparative period as it benefited from both Easter Sunday and Bank Holiday Monday. Sales were actually in growth from 2019 on a couple of days of last week: Tuesday (up 24%) and Thursday (up 14%).

“It was another good week for the pubs that have been able to reopen after lockdown, and they will hope for more sunshine between now and the resumption of indoor service,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Restaurants and bars with more limited outdoor capacity have found it much harder to generate sales, and will not be able to properly reboot until they can open their doors again on 17 May. But while the trading picture is uneven for now, it is very encouraging to see that consumer demand for drinking out is quickly returning.”

The greater availability of outdoor space in pubs means they continued to trade well ahead of other segments. Pubs’ year-on-year drinks sales were down by only 13% on 2019, compared to steep drops in bars (down 56%) and restaurants (down 50%).

Warm weather in many areas helped to make cider the best performing catego-

How Technology Can Help Hospitality Emerge Even Stronger From The Pandemic

By Greig Johnston, CEO at employee engagement specialist Engage4 (https://engage4.vidatec.com) well end up being more manageable than it was before COVID-19, and we’re about to explore why.

A LEVEL PLAYING FIELD While the deskless hospitality workforce has been coping with distributed teams and complex shift patterns for generations, the deskbased workforce has had it comparatively easy. That’s because desk-based office workers tend to share the same communal space during the same hours of the day. Most will have their own desk or office, they’ll be easy to find during the hours of nine to five, and their work schedules are predictable. That is, until the pandemic forced nonessential desk-based businesses to ‘shut up shop’ and enable their teams to work from home, often with more flexible schedules and only occasional check-ins with management.

The hospitality sector is no stranger to juggling busy, fast-paced teams who are constantly on the move. When it comes to cohesion, team spirit and forming the cultural ‘glue’ that holds a business together, pubs, cafes, restaurants and hotels have, in many ways, been disadvantaged from the outset. With naturally high staff turnover, varying shift patterns and team members that often pass each other like ships in the night, mastering workplace culture and balancing team morale is a complex affair.

Little did it realise, this ‘deskless’ sector has been preparing for a post-pandemic landscape the whole time, and we’re now seeing a technological shift that could see it bounce back even stronger and leaner than it was before. Onboarding, connecting and engaging with staff may

Suddenly, the desk-based sector faced the very same challenges that the hospitality sector had been coping with for years. It’s a shame that it took desk-based sectors being shaken to their core for large-scale innovation to happen. Still, a technological revolution is now on the horizon, and hospitality is one of the many deskless sectors that stands to benefit.

THE SHIFTING FOCUS OF TECHNOLOGY Prior to the pandemic, the deskless workforce that you find in hospitality attracted less than 1% of technological investment and innovation when it comes to business management, according to a report from Venture Beat. Just about every tool, platform, app or software package being developed was designed to help desk-based teams manage things like workflow, onboarding and employee engagement, while those in hospitality were largely left to fend for themselves. That’s surprising, given that more than 80% of the world’s workers are deskless, from lorry drivers and care workers to pub landlords and hoteliers, as

reported in research by venture capitalist firm Emergence.

One small silver lining to be gleaned from the pandemic, despite how badly it has bruised the hospitality sector, is that the focus of this technological innovation and investment is now finally starting to shift.

Because desk-based teams now share many of the same challenges that deskless workers always had, the scales are about to tip in favour of hoteliers, caterers, restaurateurs and pub and cafe owners.

BOUNCING BACK WITH TECHNOLOGY As the hospitality sector emerges from its long pandemic hibernation, it will find there are more options to choose from when it comes to onboarding and management of teams effectively. Many existing desk-based tools will have been adapted to cater for more agile and flexible working, and countless new ones will have emerged to help businesses wrest back control and keep their company culture strong.

For instance, onboarding no longer has to be limited to filling out paper forms at a desk. There are already apps out there that will let managers onboard new team members flexibly and in their own time via their smartphone. Or allow staff members to connect via exclusive online communities that can also host business news, events and updates. Calendars, rotas and schedules can be shared and edited in real-time, allowing staff members to seamlessly swap shifts or request holidays from the palm of their hand.

This technology is only going to get better as we emerge from the pandemic, but it’s up to hospitality businesses themselves to seek it out and take advantage. We often hear the UK government uttering the phrase ‘build back better’ when talking about a post-pandemic world.

Thanks to new apps, tools and other technologies, the hospitality sector can take this literally.

Old Mout Launches a One Melon Percent Refreshing Flavour in the On-Trade, with New Watermelon & Lime Cider

New Zealand-born cider brand, Old Mout, has brought a juicy new flavour to the cider category, with the launch of Watermelon & lime in the on-trade Old Mout Watermelon & lime will be Old Mout’s lowest sugar variant to date. In line with its current range, Watermelon & lime is made from natural flavours, is gluten free and vegan friendly and also performed exceptionally well in external consumer taste tests.

The new variant taps into the growing popularity of watermelon in the drinks category following a string of successful launches in adjacent categories over the last year The brand’s last innovation, Pineapple & raspberry, was the number one cider innovation of 2019 and is currently worth £12M in the on trade alone.

Following the successful launch of Old Mout’s most recent innovation Pineapple & raspberry, which is now the second biggest selling premium flavoured cider in the on-trade and is worth £12M in the on trade

alone, HEINEKEN UK is bringing its latest fruity innovation, Watermelon & lime, to pubs from April – in time for the spring and summer months.

Within the premium flavoured cider category – worth over £400M in the on trade, unique new flavour combinations are increasing in popularity, driven largely by a younger generation looking for exotic tastes. New Old Mout Watermelon & lime taps into this demand, scoring exceptionally highly in consumer taste tests, with 70% saying that they ‘would definitely buy’ the cider. With a refreshing watermelon hit and zesty lime finish, Old Mout’s new flavour contains the same 4.0% ABV as its other variants and is made from natural flavours, is gluten free and vegan friendly too. The new and refreshing blend capitalises on watermelon being the third most popular fruit globally and is guaranteed to be a hit in 2021, offering operators and consumers alike a taste of summer in a bottle. What’s more, Old Mout Watermelon & lime will be the brand’s lowest sugar recipe to date!

Old Mout has been the fastest growing cider brand in the on-trade over the last five years, continuing to grow

despite Covid-19 and pub closures. Mindful of its impact on the planet – Old Mout has an ongoing partnership with the World Wildlife Fund (WWF) to protect half a million of acres of habitat around the world.

Old Mout over indexes with 18-34-year-olds who prefer to buy brands that have a social and environmental commitment.

Supporting the launch will be an extensive digital media plan on Facebook, Instagram, Snapchat and YouTube throughout the summer, as well as support for the trade with bespoke point of sale launch kits. To drive trial, the new variant is set to be poured at multiple festivals this year, including Isle of Wight Festival and Boardmasters, alongside a summer sampling campaign with Deliveroo.

“In 2019, our Old Mout Pineapple & raspberry launch was an outstanding success and we’re ready to do it all over again with the arrival of our new Watermelon & lime flavour,” says HEINEKEN UK Cider Marketing Director, Rachel Holms. “Enjoying a flavoured cider over ice in a pub garden will be a huge pull for customers returning to the ontrade, so our latest innovation – with its dynamic flavour combination and exceptional consumer taste test results – is the perfect option this summer.”

Old Mout Watermelon & lime is available in a single 500ml bottle and is best served over ice with a wedge of lime.

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The Zero Carbon Forum Welcomes ‘Dream Team’ of Expert Advisors to Help Define Hospitality’s Path to Net Zero

The Zero Carbon Forum, the non-profit organisation leading the hospitality industry to net zero, has appointed a stellar line-up of hospitality, sustainability and communications leaders to its new advisory board. The board will act as a central collective of expert voices in support of the forum’s mission to define and implement a roadmap to net zero.

Each individual brings with them valuable insight in their respective fields, which combined will help set the strategic path and priorities for the forum during a critical year with the COP26 climate change summit being held in Glasgow in November.

Advisory Board members include: Andy Hornby, CEO, The Restaurant Group Andy Wood, CEO, Adnams Clara Eisenberg, Head of Legal, The Dune Group Emma McClarkin, CEO, British Beer and Pub Association Jens Hofma, CEO at Pizza Hut Restaurants Kate Nicholls, CEO, UKHospitality Mark McGinn, EMEA Director, Brand and Social Purpose, Edelman Mark Rider, CFO at Shepherd Neame

Mike Barry, Strategic Advisor, Sustainable Business Mike Berners-Lee, Director, Small World Consulting Rob Pitcher, CEO at Revolution Bars Tim Doubleday, CFO at Burger King Alongside these high-profile members, the forum is delighted to welcome renowned environmental crisis expert Mike Berners-Lee, author of ‘There Is No Planet B’, who will have a powerful influence on the forum’s growth and development. He said: “Food is responsible for approximately a quarter of the world’s greenhouse gas emissions and also about a quarter of the average UK person’s GHG footprint.

A sizeable chunk of this comes through the hospitality industry. I look forward to advising members on how best to assess their impact on the climate when it comes to product purchasing and consumption, as well as engaging with consumers to drive understanding around the impact of their menu choices.”

Joining him is Mike Barry, former Director of Sustainable Business at Marks and Spencer and architect of the M&S Plan A commitment. Barry is one of the pioneers of green business in the corporate world, and brings extensive experience across global food and drinks markets and UK retail. He said: “I have huge respect for what the forum

has achieved in such a short period of time but there is certainly much more work to be done for the sector. There is no quick fix through a single solution, as climate change touches everybody’s lives every day, however I am confident that through organisations like the Zero Carbon Forum we can shift to a greener future, and a better quality of life for everyone.”

Also joining the board is sustainability communications expert Mark McGinn, currently EMEA Director, Brand and Social Purpose at Edelman.

With extensive experience working across FMCG communications, Mark brings expertise in driving greater understanding of the key issues across both businesses and consumers. He said: “With the urgency of the environmental crisis matched by the urgency of consumers on this topic, it’s critical that we provide members with clarity on the steps we need to take to accelerate our actions and move as one. We know that operational delivery is the challenge, however it’s equally important to communicate clearly so that we engage all audiences to participate alongside the industry. This is vital for a sector which plays a huge role in people’s lives.”

Forum Founder and CEO, Mark Chapman, added: “Our Advisory Board is integral to the success of the forum and will utilise individuals’ specialist insight as we set a path to net zero. To welcome such a ‘dream team’ of high-calibre experts sets the forum to a strong start. It’s thrilling to have the opportunity to tap into their knowledge and experience, and a tremendous testament to the work we’re doing that they’re willing to commit their time and energy in supporting us.”

Should The Holiday Season Be Extended?

By Michele Coe-Baxter, head of leisure and tourism at Duncan & Toplis (www.duncantoplis.co.uk) 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 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.

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.

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.

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.

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.

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

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.

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.

There may also be concerns over the impact a longer season will have on local communities as well as natural environments.

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.

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

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.

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.

How is the Travel Industry Reinventing Itself in a Post-Covid World?

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The travel industry has felt the effects of the COVID-19 pandemic more strongly than almost all others. Airlines, travel agencies, hotels, tour operators and holiday rentals have all had to find new ways to cope with ever-changing travel restrictions, lockdowns and sanitary requirements.

As we enter the second year of restrictions, the good news is that the collective desire for the travel industry to reopen is certainly there.

People are desperate to go on foreign holidays and many economies around the world are reliant on the tourist trade. So what steps has the travel industry taken to adapt to the new world order? And how are the stakeholders working together to make travel friendly once again?

HOW THE TRAVEL INDUSTRY PLUMMETED DURING THE PANDEMIC In early 2020, we started to receive news that cruise ships were stuck out at sea and unable to dock due to the rampant spread of coronavirus onboard. These ‘floating petri dishes’, as they were dubbed by the press, were a harbinger of things to come. As 2020 drew to a close, there was little sign of a let up, with travel limitations still in place and lockdowns being introduced in the UK and around the world as a second wave of the pandemic took hold.

PEOPLE ARE READY TO TRAVEL AGAIN

After a year-long hiatus in foreign holidays for many people, the appetite to travel is certainly there. At the moment, there’s a lot of uncertainty about when holidaymakers will be able to travel abroad and where they can travel to. However, in many cases, that hasn’t curbed their enthusiasm.

One poll conducted in January 2021 of more than 1,200 people, found that 82% felt they were more ready to travel now than they had been in 2020. Of those, respondents over the age of 56 were the most keen (89%) to get out there. As for when they planned to travel, the most common response (25%) was in the autumn, with 19% planning to travel in early summer and 16% waiting until late summer. Only 15% of the respondents said they were not planning to travel anywhere this year.

Messaging about hygiene is now featuring much more prominently for many travel firms, with safety-related messages on website homepages and hygiene information contained within pre-arrival and confirmation emails.

SHIFTING FROM INTERNATIONAL TO LOCAL With various restrictions in place, travelling abroad has not been possible for many people over the last 12 months. However, for much of the year, travelling more locally has. That has led to a switch in strategies for many travel firms, with more emphasis being placed on the kind of facilities that are more attractive to the local market.

One benefit of this switch is that local customers are less likely to cancel, as their plans are only affected by local restrictions. They’re also less likely to need COVID-19 tests before their trip or have to quarantine after their visit. That makes bookings much easier to come by.

According to the World Tourism Organization (UNWTO), the unprecedented disruption caused by the pandemic led to a 74% fall in international tourist arrivals when compared to the previous year.

Equivalent to one billion fewer international arrivals, that plunged the industry back to levels that had not been seen since the late 1980s.

VIRTUAL REALITY TOURS

The Global Travel Trends Report from American Express Travel echoed these sentiments. It found that despite the ongoing outbreak, 87% of people felt happier having a trip planned in the future, while 76% have spent time creating a destination wish list while they have not been able to travel. 56% said they have missed travelling so much that they would be willing to book a trip now despite the risk of cancellation.

HOW IS THE INDUSTRY INNOVATING TO REINVENT ITSELF?

Another indication of the impact the coronavirus has had is the decline in rental accommodation bookings. The holiday rental marketplace Airbnb saw its gross booking value drop off the face of a cliff in March 2020, when the coronavirus first started to take hold in the UK, Europe and much of the western world. In March, April and May of last year, year-on-year bookings fell by 127%, 119% and 69% respectively, before making a brief recovery during the summer.

sonal safety and hygiene standards have never been more important.

Even when it’s permitted, many customers will still be anxious about travelling due to the risks it presents. To make customers more likely to confirm a reservation, travel businesses must increase cleaning, maintain social distancing, provide hand gel and communicate the steps they have taken to their customers.

Online VR tours may be a poor substitute for experiencing a new destination in person; however, they can be particularly useful within the context of COVID. VR tours allow customers to experience hotel and restaurant interiors, outdoor attractions and more through any web browser and from the safety of their home. That can provide reassurance that travel firms are taking COVID restrictions seriously and give customers the extra impetus they need to press ahead with their plans and make a booking.

THE RECOVERY IS ON ITS WAY Whatever it is you’re missing about your foreign holiday, the good news is that the travel industry’s much anticipated bounce back is inching ever nearer. Despite the pandemic, revenue in the travel and tourism industry is projected to increase by 54.8% year-on-year and continue to grow by an average of 13% until 2025.

With pent-up demand continuing to grow and the roll-out of the coronavirus vaccine continuing at a pace, the travel industry is getting ready to rebound in a big way. With the bounce back inching nearer, these are some of the innovative ways that travel firms are restoring their customers’ confidence and adjusting to a new era of travel.

Vaccine passports and digital passes One fiercely debated approach to get the travel industry back up and running has been the introduction of vaccine passports and digital passes. These are official documents that show that travellers have been vaccinated against COVID-19 or have recently tested negative for the virus.

The UK and the US are both considering the idea, but there has also been opposition from those who say that such a scheme would lead to a lack of equity. That’s due to the fact that the young, pregnant women and people who can’t be vaccinated for medical reasons would be prevented from travelling.

CONTACTLESS STAYS Another coronavirus-related adaptation is the use of digital technology to create contactless stays. Hotels and other holiday accommodation providers are introducing digital applications that can be downloaded and allow guests to check-in and check-out, make payments and request other services without the need for in-person contact with members of staff. Many hotels are also making their room cleaning service opt-in, so visitors can avoid having someone enter their room during their stay.

The enforced pause resulting from the pandemic has given the industry the chance to have a much-needed reboot. The smart companies are seeing this as an opportunity to build more sustainable and resilient practices and develop new solutions that can help them to stay competitive in the future.

Article supplied by CompanyDebt.com https://www.companydebt.com/features/how-is-the-travelindustry-reinventing-itself-in-a-post-covid-world/

Hygiene as a marketing message For hotels, holiday rentals, airlines, cruises, restaurants and bars, per-

Travelodge To Open 17 New Hotels This Year Travelodge has announced that it will open 17 new hotels this year, creating 360 new jobs across its portfolio. Two of the new hotels will be in London, with the rest spread around the country.

The additional 17 hotels mean that the company will have a total of 597 venues across the UK, Ireland, and Spain.

New sites will be developed with cash from third party investors, and is expected to cost in the region of of £175 million, and includes an expansion of Travelodge’s higher-end self-styled “budget chic” hotels.

Travelodge said that it expected that most of these 17 hotels will be open and trading in time for the summer season.

If so, it will help the hotel chain take advantage of a summer that could see a boom in staycations for Brits

put off by the complexity of travelling abroad during the pandemic.

Craig Bonnar, Travelodge chief executive said: “After a challenging 12 months, today’s announcement demonstrates the strength in the Travelodge brand and is a key step forward as we emerge out of lockdown.

“I am delighted to be able to say that the opening of our new Travelodge hotels across the UK is going to create 360 new jobs in hospitality and support 17 local economies.

“Our priority is now to officially reopen our remaining hotels in May, as we emerge from lockdown, welcome our customers back and continue to offer great value but now with even more choice, as we build an even bigger and better Travelodge brand.”

Outlook Remains Challenging For UKListed Travel and Hospitality Companies Despite A 50% Fall In Profit Warnings Issue 56

UK-listed travel, hospitality and leisure companies issued 90% fewer profit warnings during the first three months of 2021 than they did during the equivalent period in 2020, but they continue to face a challenging outlook, according to the latest EY-Parthenon analysis of profit warnings.

Between January 2021 and March 2021, FTSE Travel and Leisure companies, which includes restaurants and bars, recorded only five profit warnings, issued by 8% of the sector. This compares with the record 50 issued in the equivalent quarter in 2020, when the pandemic began. It is also a decrease on the 11 profit warnings issued in the previous quarter, between October 2020 and December 2020.

CLH Digital

greater their likely resilience.”

GOVERNMENT SUPPORT ENDING

INSOLVENCY DANGER ZONE

In the coming months, a variety of factors will affect financial planning for businesses. The furlough scheme is due to end in September 2021; deferred VAT and loan repayments have already begun; and, at the end of June, both the commercial rent moratorium and the suspension on creditors issuing winding-up petitions (where non-payment of debt is COVID-19-related) are set to expire.

Despite the decrease in warnings, FTSE Travel and Leisure is still the sector with the second highest number of profit warnings in Q1 2021, behind only FTSE Retailers which issued eight profit warnings. Most FTSE sectors saw significant decreases in profit warning numbers at the start of 2021 as the global vaccines roll out, and the lessons learnt in previous lockdowns, led to improved forecasts.

A total of nine companies, representing 14% of the FTSE Travel and Leisure sector, have issued at least their third profit warning in a 12month period since the start of March 2020, and nearly all (eight) used the Government’s jobs furlough scheme in January. None of these companies have entered administration, in contrast to the 15-20% figure EYParthenon says it would normally expect to see doing so within a year of their third warning.

Christian Mole, EY UK & Ireland Head of Hospitality & Leisure, comments: “The hospitality sector has clearly been one of the most affected by restrictions on social contact, with almost four in five UK FTSE Travel and Leisure companies having issued a profit warning since the start of 2020. But restrictions are easing, and the economic outlook is improving.

Consumers have responded to outdoor hospitality very positively, demonstrating that there is significant pent-up consumer demand.

However, due to a lack of suitable outside space, only a relatively small proportion of sites have been able to open, and the full reopening of the sector on 17 May will likely prove a bigger test of the balance between supply and demand.”

EY-Parthenon analysis demonstrates that government support, combined with a moratorium on winding-up petitions, has significantly reduced corporate insolvencies over the course of the pandemic: more than 6,000 extra companies would have entered an insolvency procedure by this point if insolvency levels had continued on the same trajectory as pre-March 2020.

“Hospitality operators need to recognise where there has been a permanent shift in consumer preferences and be ready to accommodate these changes. This may require action on staffing levels and on choosing which sites to preserve. A likely permanent shift towards increased working from home may lead to decreased footfall in some city centre locations, leaving some sites unviable in the long-term, even when they can fully reopen. The more businesses can adapt and innovate, the

Lisa Ashe, EY-Parthenon, Turnaround and Restructuring Strategy Partner, said: “A significant increase in insolvencies could have a wideranging impact on the wider business network. Stress is likely to spread up and down supply chains if businesses struggle to pay suppliers, or if vital parts of the chain stop working. Consequently, one business that introduces changes to become more resilient, has the potential to strengthen the wider business ecosystem.”

Christian Mole added: “The hospitality sector faces tough choices as it emerges from lockdown. Social distancing requirements will continue to limit capacity until late June at least, with the Government still reviewing whether restrictions will need to remain beyond the summer. Businesses will also face potentially higher labour costs, given the additional need to check-in individual customers and to provide table, rather than at-thebar service. The possible introduction of vaccine passports to obtain entry may accentuate these challenges, and the sector is hoping this will be acknowledged in the Government’s forthcoming consultation report on COVID-status certification.

“Companies also face the end of government support, with the end of the rent moratorium in June being the most significant challenge.

Additionally, the end of furlough is likely to come ahead of a full recovery in demand. This is especially the case for hotels, where we do not expect revenues to recover to 2019 levels until 2024, and business travel is unlikely to fully return to pre-COVID levels.

“We’ve reached a crossroads in this pandemic. While there is still breathing space provided by government support, companies need to take the opportunity to understand where and how they need to reshape their operations in order to put their businesses on a firm financial footing.”

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CLH Digital

Cleaning, Hygiene and Infection Control

Issue 56

Enhance the Perception of Clean with a Venue That Smells Great the worst odours in a building, improving the air quality and freshness throughout premises brings many benefits.

“Restaurant and pub managers should not overlook the power of scent in the workplace. Choosing the most appropriate fragrance to apply throughout a building can help create a happier and more relaxed experience for staff and guests, says Mark Wintle. “After all, shopping centres and high-end retailers have been using ambient scents to positively influence customer perceptions for years. P-Wave has worked with leading fragrance houses to develop a range of well-researched and consumer-tested popular fragrances.

“As innovators in the air freshening industry, P-Wave understands that cleanliness and hygiene are the most important aspects of managing premises, but with the heightened awareness created by Covid-19, restaurant and pub managers need to action every option available to ensure safety and reassure employees and visitors,” says Mark.

WASHROOM FOCUS Now that there is a roadmap for coming out of lockdown, restaurant and pub managers need to ensure that premises are not only clean and safe, but also restore confidence for returning staff and diners.

First impressions count, and can begin before people even see if a venue is clean. The sense of smell is the strongest of the five senses and one of the body’s front-line defence mechanisms, designed to set off alarm bells if a foul smell is detected. According to research, 75% of all emotions generated each day are due to smell, and we are therefore 100 times more likely to remember something we smell over anything we hear, see, or touch. A bad smell is a warning of a bad experience to come.

“Many restaurants and pubs have been closed for months, and while they might have been cleaned, air quality will be poor, and with a reduced frequency of cleaning routines, they will not smell as fresh as they should,” says P-Wave® Sales and Marketing Manager Mark Wintle.

“People’s trust in the cleanliness and safety of a venue can be negatively impacted if it smells bad, as they will wonder why, and suspect that it is not hygienic.”

Foul smells in any building are typically caused by the presence of bacteria which has been left to grow through either inadequate or infrequent or cleaning procedures. While the washroom may be the cause of

In all premises, to feel safe, consumers need to see – and smell – that the washroom is immaculately clean, but poor plumbing or maintenance, or an inadequate cleaning regime can lead to unfortunate odours which are unlikely to receive 5-star reviews. However, in urinals it is the actual minute-by-minute usage that can cause the biggest problem.

“We’ve been solving the most common hygiene issue in urinals for years, as randomly splashed urine causes a headache for cleaners, plus a bad smell and a reduction in hygiene standards.

“But there’s something even more important at this unprecedented time. According to The World Health Organisation (WHO), Coronavirus can spread in an infected person's urine. This is called ‘viral shedding’, which means that if traces of contaminated urine become aerosolised and inhaled while using a urinal, the disease can infect others in the washroom1. That’s why P-Wave recently delivered a new angle on splash prevention, coupled with a major step forward in urinal deodorising technology with the launch of a new highly fragranced urinal screen.”

To ensure washroom cleanliness and hygiene it is worth installing bioenzymatic cleaning solutions in cisterns. They release billions of beneficial bacterial to consume bio-materials that cause odours, keeping the bowl clean, blue and fresh, while also reducing water consumption by displacing water that would normally be present.

Toilet bowls should not be overlooked, and there are passive highly fragranced solutions which can be clipped over the outside of the toilet rim (under the seat) or hung anywhere.

PASSIVE AND ACTIVE AIR FRESHENERS Passive air fresheners are ideal for smaller areas where consistent fragrancing is important. From simple, highly fragranced units for installation in bins, the back of doors, under a desks or in washrooms, to more powerful units which can be placed near a door or any space with good air flow, the open-air design ensures maximum surface area exposure for effective and efficient fragrance release.

Active air fresheners replace aerosols and are better for the environment. Systems are available to freshen small, medium and large spaces.

Discrete wall or ceiling mounted systems can comprehensively freshen up to 16m3, and feature an intelligent fan which powers down when the lights go off to conserve the battery.

For use in toilet cubicles, lifts, gyms and spas or even on a desk in an office, another motion-actvated solution delivers more targeted, clean and efficient air freshening in small spaces exactly when and where it’s needed, reducing fragrance overload, nasal fatigue, and aerosol residue.

Also available are powerful, yet silent active fresheners which feature advanced micro-diffusion technology. Delivering coverage from 200m3 to 1200m3, one option features bluetooth control and advanced programming via smartphone or tablet, while the largest, features fully adjustable start/stop, diffusion and stand-by intervals as well as a weekend on/off function.

“When specifying air freshening solutions, restaurant and pub managers also have the environment on mind and only choose and install products and consumables that are 100% recyclable,” says Mark.

“As restaurants and pubs reopen, there’s no doubt that first impressions are hugely important and restore confidence. Owners and managers need to do all they can to ensure that staff and guests trust that premises are hygienic, safe and clean. Now is the time to address cleaning and maintenance issues, but also to ensure that premises smell clean and have a pleasant and inviting ambience.”

For further information visit www.p-wave.co.uk 1 https://www.who.int/docs/default-source/coronaviruse/who-china-joint-mission-on-covid-19-final-report.pdf

Groundbreaking Health Technology Products Will Support Hospitality Reopening A UK business partnership is bringing health technology to the hospitality industry to support businesses as the easing of lockdown restrictions begin.

Technology proven to kill viruses and bacteria including Covid 19 at prices that don’t damage your profits

Scientists from Fujita Health University in Japan have confirmed that low concentrations of ozone gas can be used to neutralise coronavirus particles without causing harm to humans.

According to the university research, low-level ozone gas in concentrations of 0.05 to 1.0 parts per million (ppm) could be key to neutralising the spread of coronavirus in healthcare settings such as examination rooms and waiting areas. It also provides hospitality businesses with an alternative method to sterilise the air and surfaces in their premises and delivery vehicles without the use of chemicals.

products are also proven to be effective in:

• Killing 99.9% of harmful microorganisms such as viruses and bacteria, mould and fungi by destroying their RNA and DNA structure • Eliminating volatile organic compounds (VOCs), including those with adverse health effects Medklinn International, the health technology compa- • Neutralising allergenic organic compounds such as pet ny that has pioneered research and development into dander and the protein in the faeces of dust mites, which are often the cause of allergies negative ionisation and ozone in the sterilisation process, already provides air and surface sterilisation Medklinn UK will offer a range of air and surface solutions in ASIA, the USA, Canada, Australia and sterilisers designed for business use including: Germany. Now the business is set to launch in the UK. • Permanent units for spaces up to 1,000 sq ft such as Daniel Lu, chief technology and innovation officer hotel guest rooms, washrooms, offices and classrooms of Medklinn International, said: “We are looking for- • Permanent units for large spaces of 3,000 sq ft or ward to bringing our health technology to the UK. more such as hotel corridors, washrooms, restaurants, The announcement from the team at Fujita Health halls, offices, exhibition centres, supermarkets, food proUniversity in Japan further demonstrates that ozone cessing and manufacturing plants sterilisation technology is a viable alternative to the • Portable units for ad hoc treatments of indoor odours use of chemicals for disinfection.” recommended for hotel guest rooms, restaurants and facilities management Steve Jones, Brand Manager Medklinn UK, said: “We’re really excited to be launching Medklinn UK. It will also offer ozone water systems (for washOur products are already used by some of the lead- rooms, industrial kitchens, food processing factories) ing global brands in the hospitaland integrated sterilisation systems ity industry, including Hyatt, (for public washrooms, food proMandarin Oriental and cessing and F&B outlets and superSingapore’s Changi Airport. We markets). believe that they will be particuThe consumer range from larly useful as we make steps Medklinn will feature two products towards easing restrictions and - one suitable for the home and reopening the UK following the travel and one for use in vehicles. lockdowns over the past 12 For further information about months.”

Medklinn UK please visit In addition to the latest breakuk.medklinn.com or contact through in neutralising coronmedklinn@tunnelight.net. avirus particles, Medklinn

Versa Air+Surface Sterilizer Effective against

Bacteria & viruses

VOCs & toxic gases

Bad smells

Cross infections

Allergens

Mould

Cost effective solutions for spaces 250sq ft - 3000sq ft and vehicles

www.uk.medklinn.com

Distributed by Tunnelight, Telford, UK | medklinn@tunnelight.net

Cleaning, Hygiene and Infection Control Issue 56

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

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02 ROVED 2

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CLH Digital

Cleaning, Hygiene and Infection Control

Issue 56

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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CLH Digital

Cleaning, Hygiene and Infection Control Evaness 100% Biodegradable Consumables Range

Issue 56

Consumable Supplies brand EVANESS is the only full range of biodegradable products for the catering industry, from various sizes and strengths of bin liners, to clingfilm and food/freezer bags.

EVANESS is a derivative from the word ‘Evanesce” meaning to vanish and the technology used in the biodegradable range is scientifically proven to degrade the material if it gets into the open environment and then facilitate the secondary process of biodegradation, without causing micro-plastics.

New recent additions to the product range include compostable bin liners which are manufactured to EN13432 certification for home and industrial composting, and the UK’s first ANTI-VIRAL Grip Seal bag, which although are non-biodegradable are specifically designed to combat the transmission of viruses and bacteria.

The pandemic brought about many concerns over how to store and handle a range of items, which were handled by

many a person to avoid the transfer of viruses and bacteria.

Consumable Supplies created a Grip Seal bag which incorporates an advanced British technology D2P by Symphony Environmental, which provides protection to the surface of the Grip Seal bag against microorganisms or viruses for the lifetime of the bag and offers a 99.9% Anti-Viral reduction after 1 hour of contact.

Although the bag can be used for the storage and handling of any items you wish to protect, as the product is Food-Safe, it also offers its use to storing food.

The initial bag size offered is 150mm x 200mm, so useful for smaller items and can form part of your existing health and hygiene protection routine.

Consumable Supplies strives to offer unique quality environmentally friendlier products at reasonable prices with a great no-quibble customer service. Free delivery on any order.

See the advert opposite or visit www.consumablesupplies.co.uk

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

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CLH Digital

Issue 56

Products and Services

Celebration Packaging Introduces New Range of Reusable, Microwavable Hinged-Lid Food Containers (deep) round container will soon be available. Custom shapes and sizes are also available, and the containers can also be embossed with branding, subject to tooling charges.

The new range is microwavable and the rectangular range features air vents in the sides and top lid to allow steam to escape when the food is being microwaved. To make the products reusable, they are top-rack dishwasher-safe, so can be used many times.

Putting reuse at the front of ‘reduce; recycle; reuse’ “Over the few past years, the mantra for those paying attention to environmental sustainability has been: ‘reduce; recycle; reuse’, but least attention has usually been paid to the reuse aspect,” says Nick. “This new In response to customer demand, Celebration food-grade PP hinged-lid container range delivers on all Packaging is pleased to announce that is now able to three priorities as it significantly reduces the amount of offer customised reusable, microwavable hinged-lid food plastic used in busy kitchens, can be 100% recycled at containers for back of house / kitchen food prep applithe end of its life, and is reusable. cations. The reusable containers are made from virgin polypropylene (PP) and can be sent for recycling.

“Switching to reusables in high-traffic kitchens significantly reduces the amount of plastic being used when “We have been offering tailor-made single-use foodreplacing single-use packaging,” says Nick. “We calculatservice packaging products to customers for decades,” ed that one customer who uses the rectangular product says Celebration Packaging Managing Director, Nick is saving in excess of 30,000 kgs of plastic per year by Burton. “Before lockdown, some of our major high switching from their previous single-use container to street foodservice customers were looking to move the new reusable product. The amount of plastic saved away for single-use disposable plastic packaging and find obviously depends on how many times the new reusable solutions. They approached Celebration reusable product is used before being sent for recycling, Packaging to discover what we could offer. but as the range is also manufactured here in the UK, “Trials have been successfully concluded with two switching to these products substantially reduces an major high street foodservice businesses and we are operator’s carbon footprint.” proud to now announce the launch of a reusable, Further increasing the versatility of the new PP microwavable range which would provide a solution for microwavable and reusable range, filled containers can pre-serve portion control in meal preparation.” also be placed in a freezer if required.

The new products are made from high-clarity virgin “As problem solvers in foodservice packaging, PP, which allows users to easily identify contents, speedCelebration has been seeking more sustainable soluing up meal preparation and avoiding service errors. The tions since launching our EnviroWare® range over 13 packaging is easy to use, as it is delivered nested and years ago,” Nick concludes. “We are proud that this latstackable, enabling speed of service, and features easy est, proven innovation successfully adds value back-ofopening lid tabs and a hinged lid. house, while also enabling operators to improve their Perfect for portion control, both the rectangular and sustainability credentials.” round containers have 200ml capacity, and a 400ml For more information, visit https://bit.ly/3soolAH

JURA - Speciality Coffee

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

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

Recommended maximum daily output 40 cups per day.

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.

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

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.

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.

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

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

The TEAPY mug lid keeps the infusion hot, providing the brewing condi-

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

Anything’s Possible with Saniflo 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 to Bounce Back New Cuts to NEW YORK BAR Collection 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

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.

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

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 17.

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 56

CLH Digital

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CLH Digital

Issue 56

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 56

CLH Digital

Table Tap Offers Exceptional Customer Service and Social Distancing at Dusk with 28 tables, we pride ourselves on exceptional customer service and thanks to Table Tap, we’re able to be on top of our game.”

Top nouvelle restaurant and lounge, Dusk, Brentwood, has installed Table Tap, an innovative solution to help customers and waiting staff communicate from leading telecommunications company, Brentwood Communications.

Table Tap runs over a radio frequency and transmits a signal from a button placed on a table, which connects to a watch on a waiter’s wrist and can be set-up in just five minutes.

With a single tap on a button, customers can inform staff that a table is ready to order, pay the bill, or simply call for the waiter’s attention without leaving their seat.

James Miller, MD, Brentwood Communications, adds: “The idea for Table Tap came about after we installed similar technology into fitting rooms for Nike stores across Europe, which allowed people to alert staff it they wanted to swap items. We knew we could adapt this technology for the hospitality sector, which would be vital as premises re-open, helping customers to remain seated, stick to social distancing rules and still experience quality customer service.”

Sharif Uddin, Co-Owner, Dusk, says: “We have a large alfresco dining area and were concerned there may be crowding in bar areas, with customers ordering drinks or wanting to pay a bill. Thankfully, we decided to trial Table Tap to see if it could help customers socially distance and enable us to deliver excellent customer service.”

He continued: “Table Tap has been great, it’s helped us keep customers in their seats, which is ideal for social distancing. We run a very fast-paced dining environment

Table Tap is available for free trials, visit www.brentwoodradios.co.uk/tabletap.

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.

• 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.

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

Restaurant owners and operators can learn more about the ConnectSmart Platform at www.qsrautomations.com

FOR RESTAURANTS &H HOSPITALITY O OSPITALITY

Stop The Spread – Keeping Your Customers Seated & Safe!

The perfect solution ffor or any business looking to mer e xperience with a add a buzz to their customer experience ice ce innovation! fantastic Covid compliant service or attention With a single tap customers can call ffor ect! and get the rapid response they expect!

Improve customer experience No wasted server time

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

Proven to Increase sales

HERE’S HOW IT WORKS

PURCHASE OPTIONS

7DEOH 7DS LV D VLPSOH DQG ǧH[LEOH ZLUHOHVV

service button for hospitality, leisure and retail that will improve customer experience and boost sales – anywhere a customer might want to ask for a little help.

1

£750.00

- 10x Table Tap Buttons - 2x Server Watches

- 20x Table Tap Buttons - 4x Server Watches

PACKAGE 1

Server Recieves Message Request is Completed

3

PACKAGE 2

£395.00

HIRE OPTIONS

Customer taps to call for service

2

PACKAGE 1

PACKAGE 2

£10.00 PER WEEK

£15.00 PER WEEK

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-

10x Table Tap Buttons 2x Server Watches Free replacements £95.00 deposit

20x Table Tap Buttons ns 4x Server Watches Free replacements £150.00 deposit

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

Request trial offer today

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

1

2

3

Learn more more at:

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

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Issue 56

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 in-person and out with many turning to new tech to keep their businesses afloat.

Adopting a bespoke point-of-sale system (POS) is becoming an increasingly popular choice in light of their offering; features to boost performance through faster transactions, expansive data collection and live stock

count – an especially useful component to address and respond to unexpected spikes and drops in demand during an 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

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 expe-

rience 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

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) 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. 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.

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.

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.

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.

Your social media policy should also make clear that these accounts are owned by individuals. This is vital. The ownership of the social media account makes the individual responsible for any fallout from inappropriate or even criminal content. As a compa-

ny, you want to be sure you are not seen as liable for this.

WHAT YOU HOPE TO ACHIEVE WITH YOUR POLICY 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.

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? 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.

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

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

Drinks Dispense and Cellar Management Issue 56

CLH Digital

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 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

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.

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

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Issue 56

Outdoor Spaces

Five Tips For Weather-Proofing Your Outside Venue As Lockdown Eases

By Sam Richards, Marketing Manager at Gazeboshop (www.gazeboshop.co.uk)

As lockdown rules ease across the UK, the hospitality industry has been reopening to host customers in their outdoor facilities. With this industry being hit harder than most during the pandemic, this announcement has given a new lease of hope to many venues who were struggling to survive.

However, with restaurants, pubs and bars only permitted to serve and host customers in outdoor facilities, many have been dubious about how the British weather would impact footfall. To help the industry as they adapt to this ease in restrictions and keep their customers sheltered from April showers, Samantha Richards, Marketing Manager of Gazeboshop, will offer five practical suggestions for how the hospitality sector can keep going through any bad weather spell.

1. UNDERSTAND THE LEGAL REGULATIONS SET OUT BY YOUR LOCAL GOVERNMENT Creating an outdoor area which will protect customers from the weather but also fit in line with government regulations is a challenge for the hospitality industry. An outdoor space constitutes any area which is not indoors, including terraces, pavement spaces in front of venues (if permit permitted), and beer gardens. Businesses must ensure their outdoor space abides by their local regulations to avoid facing a fine or

being shut down through the month.

2. CARRY OUT A THOROUGH RISK ASSESSMENT OF THE OUTDOOR AREA If your business is not used to hosting a large number of customers outside, you will need to carry out a risk assessment when proofing your venue to ensure you have identified the potential risk of hosting dozens, if not hundreds of people in the same space. This risk assessment should include preparing for all weather conditions to ensure proper contingencies are in place for a sudden downpour in rain or storm.

3. INVEST IN COVERED SHELTER TO PROTECT GUESTS FROM THE RAIN The government has announced that businesses in the hospitality sector are permitted to erect marquees and gazebos without first needing to obtain planning permission. Whilst some have taken a chance with open-top gardens, hospitality owners may want to consider an outdoor shelter to ensure their guests won’t be put off when it starts to drizzle.

To be considered an outdoor shelter, these structures can have a roof but must have at least 50% of their wall area open at all times whilst in use.

4. FIND A WAY TO KEEP THE WINTER CHILL AT BAY Customers attending an outdoor venue will most likely be wrapped up warm in preparation for a chilly evening, but finding ways to warm up your shelter will be greatly appreciated by any visitors. Investing in convection heaters which circulate warm air to heat up the surrounding area could be useful for a large space, as well as offering blankets on

chairs to guests who start to feel chilly as the evening cools down.

5. MANAGE BOOKINGS CAREFULLY IN CASE OF CANCELLATIONS With the possibility of customers cancelling their bookings last minute if the weather turns, operators will need to manage bookings carefully to ensure too many tables do not go unused. Some venues have decided to request deposits from customers, others are waiving cancellation charges entirely, and some have scrapped their booking system entirely and are only offering walk-in tables. Each business will need to assess their customer base and system to decide on which approach to take this summer to ensure they can maximise their booking offering.

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 budg-

et 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

Herald Bolsters Eco-Friendly Range Having introduced a selection of 100 per cent compostable hot cups, with both double and ripple wall options, Herald is strengthening its commitment to providing its customers with a varied choice of premium, eco-friendly products this summer.

The quality disposables supplier is offering a choice of greener products to meet the increased demand from the catering, pub, bar and food to go sectors, with outdoor events back on the agenda, post-Covid, and restaurants and cafes aiming to maximise their takeaway options.

Recognising that many new customers are keen to provide fully sustainable and green products, Herald has prioritised providing an additional ripple wall option to its line of compostable hot cups, along with a selection of sizes.

The sizes – 8 oz, 12 oz and 16 oz – acknowledge the needs of existing customers who may want to to make the switch to the 100 per cent compostable product by complementing the lids that Herald currently has available.

Managing director of Herald, Yogesh Patel comments on the current market status as businesses shift to accommodate changing government guidelines: “The increase in takeaway demand for cafes, restaurants

and pubs means that the market has expanded for disposable cups and many of the new customers that we’re attracting are conscious of their own customers’ environmental considerations.”

Other products in Herald’s eco range include a wider selection of single, double and triple wall cups and a choice of eco sip lids.

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.

Outdoor Spaces

Issue 56

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 empuss is a simple and cost effective effective w way ay of ex xtending the comf or t of your your indoor spaces int o yyour our outdoor patios extending comfort into patios..

from as little as

£1,40 0

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

Never knowingly beaten on price!

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

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

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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.

Will you be ready? Restart with the Black Rock Grill WOW factor ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

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

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Discover How a Canopy Can Increase your Profits

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.

day eating area”.

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.

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 5year period the licensee will own it outright. It is also very tax efficient.

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”.

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”

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

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.

Zenith’s canopies are available in a variety of modular, shapes, sizes and colours.

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

For further information contact Zenith Canopy Structures Limited, T: 0118 978 9072 E: info@zenithcsl.com or visit www.zenithcsl.com

Environmentally Sustainable, Ecodek Solid Decking Boards With its solid composition - intended to prevent water and moisture from rotting the decking from within - Ecodek is a long-lasting, ecologically sustainable solution that offers increased resistance to impact damage. Its solid structure gives it greater noise absorption properties, so it’s quieter underfoot; helping to reduce noise levels in dining environments.

With the increase in development of outdoor hospitality areas looking set to stay, more restaurants and bars than ever have been reviewing ways for customers to safely enjoy dining and drinking experiences out of doors, using environmentally sustainable, Ecodek solid decking boards.

Whilst many hospitality premises have been closed during lockdown, and others open for the sale of take-away orders only, businesses have been using the period to research, consider and install suitable outdoor dining solutions that can accommodate premises’ customer capacity as regulations change and warmer months approach.

Safer and more hardwearing than a wooden outdoor floor surface, Ecodek is a sustainable and effective alternative to hollow boards. It is simple to install, manufactured in the UK and supported with a 25-year guarantee. Split and rot resistant, this hardwearing decking solution is ideally suited to commercial purposes and can be relied upon for customer comfort and safety in both wet and dry conditions.

For further information about the Ecodek composite decking solution, including design ideas, environmental credentials, and recommended installation partners, visit ecodek.co.uk or speak to a product specialist on 01978 667840.

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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:

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

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 at info@spaceray.co.uk, www.spaceray.co.uk or 01473 830551

Enhance Your Customers' Experience with Ambimedia Ambimedia Ltd provide audiovisual solutions for a range of environments such as retail, leisure, education, corporate and hospitality venues. We provide a whole range of services from specification and design to installation and maintenance and we have our own, award winning digital signage and background music platforms.

We are experts in digital signage and work closely with our clients to create a customer experience which exceeds their expectations, whilst offering a cost effective, user friendly service.

In recent months, we have helped many businesses adapt to the changing requirements of the new regulations imposed due to the COVID-19 pandemic. We have a range of out-

door high-brightness, weatherproof TV’s which allow customers to watch TV even in bright sunlight, whilst also extending WIFI networks and installing outdoor sound systems to enhance the outdoor areas in anticipation of the summer season and upcoming sports events.

In addition to this, we also provide hand sanitizer stations with a built in advertising display, allowing venues to inform, advertise and promote to a captive audience whilst keeping your staff and customers safe.

Call us today to arrange a survey with one our technical experts and let us help you transform you venue.

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

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

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

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.

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

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

Anything’s Possible with Saniflo 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.

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

Increase Awareness of Your Business With HFE Signs be a little goldmine!

The simple answer is awareness, I’m sure they do ok or they wouldn’t be there, but it was just by luck that we stopped, and we spent just over £50.

How many others drove past? How many more £50 could they have taken that day?

Awareness is a vital essential for any product or service if its going to a success – You might have the best Chef with the best menu and keen prices but no customers or you might have average pub grub slightly overpriced and be rushed off your feet.

The key to success is identifying you target market; do you have competition and what can you offer that they don’t? Once you’ve established your market how do you let them know.

I recently walked into a pub after my daughter’s gymnastics competition, the carpark was empty, it was 4:30pm on a Sunday. I popped my head in and asked ‘are you doing food’ – the lady on the bar pointed to the carvery, I called in the rest of the family and we had a super meal, absolutely what we needed after a busy day. Obviously, we’ll go back, and we’ve also told a few people.

So why was the carpark empty when the food was so good? The price was £8.95 for large and £6.95 for medium. There are a few pubs nearby but none of them have a carvery. I went away thinking that place should be full it has potential to

A simple Carvery Banner on the fence would make every passing car aware of what’s on offer.

Pubs, Hotels and Restaurants use Banners all the time for promoting offers and raising awareness.

HFE Signs have a wide range of pre-designed food banners just for this purpose. HFE Signs have Carvery Banners, Steak Night, Quiz Night, Grill Night and hundreds more – Even if you’re just looking for ideas you should check out their library!

HFE Signs have been designing and printing pub and food banners since 1996. A typical PVC Banner with eyelets 8ft x 3ft costs just £45+vat and if you order two, you get a 3rd FREE and also FREE UK Delivery! Check out HFE today at www.hfe-signs.co.uk

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

Debt Lawyer Urges Pub Owners To Make Repayment Plans With Landlords

By Alan Hamblett, Director at Corclaim (www.corclaimdebt.co.uk) "I can't abandon that tool any more than I would abandon a nuclear deterrent. But it is like a nuclear deterrent, I certainly don't want to use it. And nor do I think we will be in that position again" – Boris Johnson, July 2020.

In June 2020, when a second wave and a second lockdown were being talked about as an unlikely possibility, the government published a code of practice for commercial rent debt. This was designed to encourage landlords and tenants to work together after the first lockdown. By Christmas, Johnson assured us, everything would be back to normal.

pursue a previous tenant if the lease was assigned to the current tenant. A section 17 notice will have to be served within six months of the debt falling due.

Where the tenant has sublet the premises, it is possible to serve notice on the subtenant requiring the rent to the paid direct to the superior landlord. Although forfeiture is not permitted on the basis of non-payment of rent, it may be permitted on the basis of other breaches of covenant. If in doubt, speak to your solicitor.

The question, as always, is whether you want to maintain a long commercial relationship or whether your own immediate cash flow is the priority.

We are now emerging from a third lockdown resulting in the closure of most retail outlets, pubs and restaurants until at least April. The re-opening will this time, we are told, be “irreversible”.

With rates rising again across Europe, it remains to be seen how the word “irreversible” will come to be re-defined in the coming months.

In the meantime though, landlords and tenants have a £2bn mountain of debt to move and this is continuing to grow all the time.

So, what does the Code say? How should responsible landlords and tenants work together?

The foreword says that "Government has always been clear that tenants who are able to pay their rent in full should continue to do so, whilst those businesses that cannot pay in full should communicate with their landlord and pay what they can. Landlords should also provide support to businesses if they too are able to do so". Helpful?

Landlords are property owners who have loans to service, investors to satisfy, properties to maintain and other overheads to meet. They may also be brewers who have beer to sell. Tenants are business owners who have customers to satisfy, staff to pay, Covid regulations to observe, suppliers and other overheads. And of course, both landlords and tenants are in business to make profit.

Whilst, historically, there may have been an element of mistrust – especially in the pub sector – between landlords and tenants as to equality of bargaining power and fairness, it is essential for the survival of so many businesses that landlords and tenants should now work together.

Tenants must explain what financial help they have obtained and what they have done with it. There are of course government grants available for exactly this purpose. Landlords should be willing to provide concessions where they "reasonably" can, taking into account their own financial commitments and all the information provided by the tenant, which should be treated sensitively and confidentially, about the financial impact of restricted trading. Landlords refusing concessions should explain openly to tenants why they are doing so.

Concessions could, for example, involve a rent free period, deferral of rent, payment monthly rather than quarterly, or waiver of interest on late payment. Any variation to the lease should be confirmed by written memorandum - speak to your solicitor if in doubt.

It should be confirmed in writing that any rent concessions will terminate automatically if any proposal for voluntary arrangement is put forward. The landlord's voting rights will then be by reference to the full amount and not the reduced amount. If reasonable arrangements cannot be agreed by the parties, then how can a rent debt be enforced?

First, let's look at what a landlord cannot do. Forfeiture of commercial leases for non-payment of rent is still prohibited. This prohibition originally expired on 30th June 202 and has been extended every three months.

It currently expires on 30th June 2021. No doubt it will be extended again. CRAR (Commercial Rent Arrears Recovery) is no longer available either unless the debt pre-dates Covid.

Statutory demands and winding up petitions are prohibited unless it can be shown that the debt is not due to the effects of the virus on the debtor's financial position. It is still possible to issue debt proceedings against the tenant or any guarantor. Judgment can be enforced in the usual way. It may also be possible to

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CLH Digital

Issue 56

Property and Professional

Capify - We’re Here To Support You For over 13 years, Capify has worked closely with the hospitality sector, providing them with much-needed funding when some of the more traditional routes for financing have been closed to them. Now is no different as we have a £50m fund to help your business recover as the economy begins to open up again.

If you'd like to find out how much finance you qualify for to help you continue your post-Covid recovery, click here - https://bit.ly/3aLzPsg. You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

A Capify business loan is easy to apply for and can be approved and paid out in as little as 24 hours. Our business loan's flexibility means that you can use it for any business purpose, such as; • managing short-term cash flow issues • purchasing extra food and drink • making your premises Covid safe

• purchasing new catering equipment Capify's lending criteria will consider the challenges of the past year for each business. Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.

For those businesses not yet open, you can register your interest in the fund today.

To find out more click here - https://bit.ly/3gVeFeO - or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

• hiring additional staff

Roxburgh Milkins Help Healthy Weekly Figures Analysis & Reporting Service from David Hunter Fast Food Restaurant Chain Roxburgh Milkins are a business law firm with a personal approach.

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

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

How Roxburgh Milkins helped: Roxburgh Milkins have worked with Ed and Griff since shortly after they founded Friska in 2009. Since then Roxburgh Milkins

have advised them through the various steps of their fund raising - initially funding from friends and family, then angel investment and most recently private equity.

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

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

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

For further information visit www.roxburghmilkins.com

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-ofcharge 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.