“Nothing In Data’ To Delay June 21 Reopening Says PM CLHNews
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Prime Minister Boris Johnson has said he can see nothing in the data “at the moment” that could derail the roadmap out of lockdown. The PM was once again maintaining his characteristically but cautiously optimistic tone when questioned about whether the country will proceed to the next step of lifting coronavirus restrictions on June 21. He said the data was “ambiguous” and urged people to remain “cautious” because infection rates are increasing, and that he is working closely with scientists to react to any sudden surge in cases or deaths.
(BBPA) launched a campaign urging the government to stick to its roadmap and remove all remaining Covid restriction on pubs and the wider hospitality sector on June 21. The BBPA issued a rallying call to hospitality, pub and brewing organisations to get behind campaign. Called “Countdown to Freedom”, the new campaign will remind the Government of its roadmap commitment to remove all remaining restrictions on June 21st.
(CONTINUED ON PAGE 3...)
The Prime Minister’s comments come as the British Beer and Pub Association
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Welcome to the latest issue of CLH DIGITAL “Never make an excuse for going to the pub, save it for leaving.” BENNY BELLAMACINA It is going to be a very interesting lead up to June 21st. Over the next 16 days the debate on whether the government should stick to its roadmap out of lockdown or follow the advice of the doomsayers is, I suspect, going to intensify.
We have now seen the emergence of yet another variant, a “Nepal” variant, following on from a Vietnamese variant, which emerged only a few days ago.
This nonsense will continue until “the emperor has no clothes”! I commend Robert Dingwall, professor of sociology at Nottingham Trent University, who criticised those who were calling for a delay to the June 21 easing and said that it was important to press ahead with the reopening. Hallelujah! Wise words from someone who clearly understands life in the real world! Speaking to Time’s radio he said: "I personally, I don't see any case for delay, from a societal point of view, I think it's really important that we go ahead on June 21, and I've not really seen anything in the data that would lead me to doubt that as a proposition on the evidence to date." "I think we need to recognise the way in which levels of fear and anxiety in the population have been amplified over the last 15 months or so. "We've got to think about the impact of economic damage that would be caused by further periods of delay and
uncertainty.” So far, the Prime Minister (albeit cautiously) appears to be sticking the 21st reopening. Our front-page story highlights the fact that he has said he has seen nothing in the data to make him change his mind (although he is keeping his options open) Any further delays would not only have a devastating effect the economy but on the country’s wellbeing. Overseas holidays are now all but banned, and those rushed in haste to holiday in Portugal are a fine example. Portugal was added to the “green list” thereby making it safe to visit only 3 weeks ago. Now it comes off the “green list” leaving 112,000 holidaymakers clamouring to get home before Tuesday the 8th June, after which they will be forced into an expensive quarantine. Flights had today, I understand, gone up to a staggering £700, meaning a family of 4 having to spend thousands of pounds just to get home. How on earth could anyone planning a foreign holiday trust the government now? This will, of course, add to the Staycation boom, but only if the government sticks to its plan to lift all restrictions on June 21. Are we becoming too used to handing away our freedoms? I say this as a lifelong non-smoker, never once being tempted, and someone used to avoid “smoky environments” whenever possible. However, I am appalled to see “nanny state” jobsworths seeking to apply restrictions on pubs bars and restaurants who are desperately hoping for an opportunity to get their businesses back on track. So far 5 councils have said they are going to implement outdoor smoking bans for pubs bars and restaurants, and I
read today that one local authority is making smoke-free zones a non-negotiable condition when granting a liquor licence. (See page 9.) Yet another hurdle on the road, and just look at the timing! Why now? Why could we not have waited until all the restrictions are lifted, and the summer season was out of the way? More importantly, why was this done without consultation? The impact of these outdoor smoking bans on pubs and bars could not have come at a worse time. For the first time in many months, the great British public have been enjoying eating and drinking outside with friends, enjoying the warmer evenings, and summer and restriction free trade is not yet underway. The very last thing any outlet would want to do is alienate a section of the public. Nearly a quarter of pubs, restaurants and bars have not re-opened, because social distancing makes it uneconomic. They are wishing that June 21st will see the end to restrictions, otherwise, the majority of these businesses will simply go out of business. (See page 22 for details). As I say, I am a lifelong non-smoker, but have no issue with others smoking if they wish, though I must add not in my immediate vicinity. Pubs and bars and restaurants do not need even more red tape. They are currently having to live with the uncertainty of lockdown anyway, and when they do eventually open, they will want as many customers as possible and the tills ringing as much as possible, and not having to marshal and enforce outdoor smoking bans! Once again we have called on some of the industry’s leading lights to provide insight on the latest developments. 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 email@example.com
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“Nothing In Data’ To Delay June 21 Reopening Says PM Issue 60
the emergence of the Indian B1617.2 strain of the virus.
The campaign comprises of powerful news stories and social media posts using the hashtag #Countdown2Freedom, showing the damage current restrictions are having on the viability of pubs, brewers and hospitality businesses and how they threaten to impede their recovery. It will also highlight the freedoms people miss the most from when they could visit pubs and other hospitality venues as normal before the covid crisis.
He also warned the increased socialisation following last month’s easing of restrictions could lead to “quite a lot” of hospital admissions, and said while Britain had performed “amazingly well” in its vaccination programme, it was still too early “to put the vaccine straight up against the virus”.
However, Scientists have been calling the June 21st reopening to be pushed back over concerns of the spread of the India variant. Professor Ravi Gupta said the country was in the early days of a ‘third wave’ and suggested a delay to unlocking of a ‘few weeks’. Nevertheless, when asked about the Prime Minister’s plans, a Number 10 spokesman pointed to Mr Johnson’s comments on Thursday (May 27) when he said “I don’t see anything currently in the data” to divert from the June 21 target for the next stage of exiting lockdown. The spokesman added: “The Prime Minister has said on a number of occasions that we haven’t seen anything in the data but we will continue to look at the data, we will continue to look at the latest scientific evidence as we move through June towards June 21.” Professor Ravi Gupta, added that the UK’s pandemic picture had changed since its road map to recovery was drawn up, chiefly through
Robert Dingwall, professor of sociology at Nottingham Trent University, condemned those who were calling for a delay to the June 21 easing and said that it was important to press ahead with the reopening.” In an interview he said: “I personally, I don’t see any case for delay, from a societal point of view, I think it’s really important that we go ahead on June 21, and I’ve not really seen anything in the data that would lead me to doubt that as a proposition on the evidence to date.” Professor Dingwall added: “I think we need to recognise the way in which levels of fear and anxiety in the population have been amplified over the last 15 months or so. “We’ve got to look at the collateral damage in terms of untreated cancers, untreated heart conditions, all of the other things that people suffer from. “We’ve got to think about the impact of economic damage that would be caused by further periods of delay and uncertainty. “What we see at the moment I think is really a preview of what it
Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Despite 95% of pubs reopening, the heavy restrictions they still face are hampering trade and viability. As many as 2,000 pubs are still unable to reopen because of the restrictions and so whilst they remain in place they jeopardise the recovery of the sector. “More and more people are getting the vaccine each day. It’s time for the restrictions on our freedoms to be replaced by the protection of the vaccination and for businesses to get back to trading as normal. “The time is ticking on the Government to stick to its roadmap and remove all restrictions on June 21st. “Our campaign will highlight the impact current restrictions are having to the recovery of thousands of pub, brewing and hospitality businesses. It will remind people of the freedoms they are looking forward to enjoying in pubs which they still miss, such as standing drinking, bar service and cheering on their team while watching live sport. “The overall goal of the campaign is to ensure the Government safely removes all restrictions on our sector on June 21st.”
The letter outlines how that uncertainty is exacerbating workforce challenges, with workers unconfident that the hospitality and pub sector are a stable sector for careers. It also conveys the significant additional staffing costs incurred due to current restrictions such as table ordering and additional test and trace requirements. Confirming that the sector remains passionate about creating accessible and skilled jobs across the
UK’s communities, they explain that the sector’s ability to do this is now in jeopardy. Key points from the letter include: • One in four of our businesses, 26,500 venues, remain closed due to legal restrictions. Those venues that are trading are doing so with significantly reduced capacity and are delivering revenues at 63% of normal preCovid levels. • Each further month of trading at this reduced capacity reduces revenues by a further £3bn for the sector critically undermining the sustainability of our businesses and putting jobs at risk. • The sector has seen closures of 12,000 hospitality businesses over the last year, 1 in 10 of restaurants and 1 in 5 of town centre casual dining and late night bars. A spokesperson for the trade associations said:
“The Government is assessing potential risks around removing all restrictions on the 21st June and we urge them to follow their own roadmap, if the data supports it, and to allow the hospitality and pub sector to open free of restrictions. “We urge them to fully consider the significant risk that a delay would result in business failures and job losses in every community across the UK. Our members’ businesses are extremely fragile and only the dropping of restrictions and the extension of the business rates holiday in England until April 2022, will enable them to snap back at the heart of the economic recovery.” The letter to Rt. Hon Rishi Sunak MP and Rt. Hon Kwasi Kwarteng MP can be found at https://bit.ly/3igqXiW
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Hospitality & Pub Sector’s Ability To Be at the Heart of the Recovery in Jeopardy Leading hospitality trade bodies, British Institute of Innkeeping, British Beer & Pub Association and UK Hospitality have written to the Chancellor and the Secretary of State for Business, Energy and Industrial Strategy (BEIS) to highlight the critical business impact of uncertainty surrounding the move to Step 4 of the Covid roadmap.
means to live with Covid as an endemic infection – these waves will come, they will pass through; there will be high levels of mild infections in the community for periods of time, a handful of people may be seriously ill, even fewer may die.” But that’s what happens with respiratory viruses, and we’ve lived with 30-odd respiratory viruses for since forever.” An official decision is not expected until June 14.
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Cut Tax On Beer Served In Pubs To Safeguard Britain’s Traditional Cask Ale, Urge MPs 4
The Government should cut duty on draught beer served in pubs and social clubs to help them compete with supermarket alcohol – and recover from the impact of the COVID pandemic. That is the main finding of the All-Party Parliamentary Beer Group’s ‘Caskenomics’ report into cask beer and the Covid crisis, which has been published this week. It finds that traditional British cask ale, which is only available to consumers at their local, needs support to thrive in the months and years ahead. Fresh, live beer, which has a short shelf life, had to be poured away when lockdowns hit and often was not available whilst pubs could not open their doors or beer gardens – leading to a 72% reduction in sales
by February 2021.
tional cask ale.
Prior to the pandemic, the cask ale sector contributed 72,500 jobs to the UK economy.
“Pub goers and beer drinkers will be particularly pleased to see the Caskenomics report recommending a long-term change to the way beer is taxed to reduce the tax paid on the price of a pint in the pub – with savings passed onto consumers and pub landlords.
The All-Party Parliamentary Beer Group’s report urges the Government to promote pubs as a secure place to socialise safely, as well as reducing the tax burden on the beer and pubs sector amid warnings that sales are not expected to return to pre-pandemic levels until 2022. Commenting on the launch of the Caskenomics report, CAMRA National Chairman Nik Antona said: “This report by the Parliamentary Beer Group makes it clear that the Government must take much-needed action to support our pubs, breweries and our national drink – tradi-
“This would promote drinking in the supervised setting of the community pub rather than promoting cheap supermarket alcohol – helping to support pub-going, encourage responsible drinking, save jobs and keep pubs and local breweries alive and thriving. “The Chancellor should listen to the recommendations in today’s report and commit to reducing tax on the pint in pubs across Britain, helping our locals at a time when they need it most.”
The Burnt Chef Project Launches Hospitality Survey To Determine Why So Many Have Left The Industry The Burnt Chef Project has launched a hospitality survey to understand why so many workers have fled the industry in recent times and why vast roles within the sector remain vacant. As the third largest employment industry in the UK, latest figures suggest more than one in 10 UK hospitality workers left the industry in the last year. In April, vacancies in UK hospitality soared 77% from the previous month. However, compared with April 2020, the number of applications slumped 82%. * Founder of The Burnt Chef Project Kris Hall said “We know that COVID-19 has had a detrimental impact on the trade, but with the sector opening up again and seeing the hoards of people wanting to enjoy eating and drinking out again we're seeing businesses really struggling to get the staff. Brexit has meant many European workers have returned to their own nations but it feels like the issues may run deeper than this, we’re seeing increased communication from workers within the sector who are actively needing our sup-
port. The study looks to seek out the rationale for these extensive vacancies, and to understand why people aren’t going to work in hospitality. Once we understand the cause, it’s possible to start making changes within the sometimes archaic industry and to make it a viable career choice for people moving forward”. More than four out of five (84%) hospitality workers reported increased stress which was believed to be a direct consequence of their job. The working culture of the hospitality sector is currently stressful and demanding: three quarters (74%) have reported being verbally abused by a customer with many employees reporting poor mental health and wellbeing, with one in five (20%) reporting severe mental health problems they believe to be a direct result of their job**. As a result, almost half (45%) of respondents said they would not recommend working in hospitality**. The high-stress environment and normally unsocial hours are cliches of the industry now but they carry with them a real cost. The survey, being ran in conjunction with Peopleful & Umbrella Insight is live until 16th JUNE. To complete the survey head to https://insight.critiquie.com/UI/reopening The Burnt Chef Project will publish the findings after the data has been collated.
Recruitment and Productivity Concerns Mount After Hospitality Venues Reopen Issue 60
Nine in 10 hospitality business leaders expect to face staff shortages this year, the latest Business Confidence Survey from CGA and Fourth reveals. Half (51%) of those responding to the poll anticipate shortages in all roles, with another 39% concerned about back of house roles only. The figures reinforce widespread concerns about a crisis in hospitality recruitment as trading restrictions ease. Many restaurant, pub and bar staff have left their jobs during lockdowns, and Brexit has also caused a steep drop in people travelling from Europe to work in the UK. Shortages appear to have caught many employers by surprise. The Business Confidence Survey shows half (51%) of leaders have found that the reduced recruitment pool has been a bigger issue than they anticipated since restrictions began to ease. Nine in 10 (88%) employers now expect to hire staff this year—half (44%) of them to a greater extent than expected—while just 4% are confident they will not need any new recruits. Although two thirds (67%) of leaders remain confident about their ability to recruit, retain and train staff, there is likely to be intense competition for available labour in the coming months, increasing the pressure on businesses to keep hold of team members. Business leaders are also concerned about drops in staff productivity. Nearly half (47%) say improving employee productivity will be a major focus for their business in 2021, with just 4% unconcerned about the issue. With many staff only just back at work after many months of onoff furlough, employers now face the challenge of engaging and motivating teams. Anxiety about staff, along with concerns over sales, input costs and the risk of further restrictions, could dampen business optimism in the coming weeks. Ahead of full reopening, the Business Confidence Survey showed that 79% of leaders were optimistic about prospects for the eating and drinking out market—the highest level for just over six years. Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “It’s already apparent that recruitment and retention are going to be huge concerns for hospitality over the remainder of 2021. PostBrexit shortages had been expected for some time, but COVID-19 has multiplied the difficulties and many businesses are already facing a
staffing crisis at the worst possible time.” Sebastien Sepierre, managing director – EMEA, Fourth, said: “The survey paints a very stark picture of the staffing crisis currently facing the hospitality industry. We know from our data that the number of EU workers in the UK hospitality workforce fell by 4% when comparing the first quarter of 2021 with 2019. This, coupled with a 12% reduction in new starters from EU countries over the same period, has exacerbated the impact of the pandemic on the workforce, generating the most challenging recruitment market in recent memory.
immigration by reviewing the shortage occupation list, to help support pub and hospitality staffing needs for the long term. As more and more individuals across the UK receive their vaccination, the BBPA is urging the Government to remove all restrictions in pubs on 21st June. It says this is needed not only because the damage the restrictions are having on the viability of pubs, brewers and hospitality businesses are impeding their recovery and threatening their very survival but because of the knock to the confidence of those employees in the hospitality sector.
“In the face of a shrinking pool of workers and increasing consumer demand, improving employee productivity has clearly become a major focus for operators. This is a complex task that not only involves smartscheduling, but, crucially, motivating and engaging the existing workforce in the face of ever-increasing pressure. We’ll be working hand-in-hand with hospitality businesses, to help them harness the power of technology to tackle the myriad workforce challenges as we negotiate this crucial trading period.”
The trade association has launched its “Countdown to Freedom” campaign urging the Government to remove restrictions on pubs and the wider hospitality sector on 21st June. The campaign will continue to highlight to Government the cost and impact the remaining restrictions continue to have on the sector and remind the Government of its commitment to remove the restrictions on 21st June if its four tests for the removal of restrictions are met.
The British Beer & Pub Association has also warned of ‘serious’ staff shortages it says pubs are experiencing.
Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Our pubs face a serious staffing shortage that has become acute. In some instances pubs are having to reduce capacity or close entirely because they don’t have the staff to open.
It has written to Employment Minister, Mims Davies, urging the Government to urgently do what it can to help the sector with such staff shortages. According to the BBPA, some of its members have either had to shut pubs or greatly reduce their service due to the shortages. It says the shortages have been caused by an array of factors, from the labour intensive requirements of social distancing restrictions the sector has to operate under, to EU nationals not returning to the UK as well as disconnect in staff on furlough returning to work in pubs particularly those with double jobs. It says that in order to show returning and prospective pub and hospitality staff that the sector is a safe and stable employer, it is of paramount importance that the Government sticks to the roadmap commitment of removing restrictions on 21st June. It has also urged the Government to expand the Youth Mobility Scheme to cover more nations and provide a more flexible approach to
“This is a major concern for our sector as it is hindering its recovery after lockdown. At our heart we are a people business and we need good people to provide the best hospitality. “Even before the crisis, pubs in some areas were struggling to find the staff with the skills they need, particularly chefs and kitchen staff. As they reopen and begin their recovery, some have found staff have either moved away or found jobs in other sectors. “To show our pubs are back open for good and are a stable career choice, it is imperative the Government sticks to the roadmap and removes all restrictions on 21st June. “It remains the case that pubs and hospitality are a great career and you can go from bar staff to managing a pub very quickly. We just need the Government to confirm this by removing all restrictions on 21st June. The countdown to freedom, and the recovery of our sector, is on."
Staff Shortages Could Derail UK Hospitality’s Recovery 6
(Written by Kunal Sawhney, CEO, Kalkine Group (www.kalkine.co.uk) As restrictions across the UK gradually eased, bars and restaurants saw customers cautiously returning. However, the story is not the same for the staff in UK’s hospitality sector. All of UK’s hospitality venues are suffering a severe staff crunch, and industry veterans have expressed their concern that a large number of businesses in the sector are finding it difficult to reorient even after the Covid-related lockdown curbs were lifted. The length of the shutdown period raised the concerns that half of the staff employed by the sector may not come back to their old job and would rather stick to what they were forced to do through the pandemic. Despite reopening, the sector is experiencing a lot of pressure as about 25,000 of the licensed venues are still shut, as per an estimate by industry statistics company CGA and AlixPartners.
WHY IS THERE A CRUNCH? People who had quit their job in the hospitality sector to pursue a different career were of the opinion that it was an opportunity to revaluate work-life balance, as jobs in the hospitality sector took a toll on most. At the same time, though the furlough provided for temporary security, there was no guarantee whether the jobs would exist as many restaurants had to close down. Consulting services company RSM said that job posting for the hospitality sector shot by 46 per cent right after indoor seating was allowed to from reopen 17 May onwards. Pubs, restaurants, and nightclubs that are
still to reopen are desperately looking for staff to cash in on the rise in demand seen post reopening. Staff shortage concerns have taken centre stage, even as demand for events seem to be soaring. According to events platform firm Fixr, ticket sales for events have seen a whopping 560 per cent surge in England and is over 1,000 per cent in Wales, North Ireland, and Scotland in the months of easing, compared to the same period a year ago. Events listings have more than doubled that of pre-Covid days, and most of them are about boat parties, sport, and nightclubs, Fixr found. The Night Time Industries Association’s (NTIA’s) CEO Michael Kill has pointed out that both Brexit and staff loss during the pandemic has impacted reopening plans of several restaurants and bars. As several workers were from Europe, Brexit impacted opportunities, and then several of them took up different jobs and now are reluctant to be back, Kill pointed out.
WHAT DO NUMBERS SAY? Global recruitment company Broadbean Technology observed that in April, vacancies in the sector rose to 77 per cent from a month ago. But compared to a year ago, the application numbers fell 82 per cent. According to the numbers, one out of 10 employees from the sector quit the industry last year. Restaurant and bar owners have said that the uncertainty around the easing of all the remaining restrictions on social distancing at the restaurants and pubs 21 June onwards was not helping owners to cash in on the rising demand situation. According to various recruiters, though many workers might have left the UK, a lot many managed to find other alternative employment opportunities to find more stability. In such a situation, while the government’s precarious situation was understandable, but it becomes extremely vital that the planned roadmap should adhere. The easing of the remaining norms from 21 June onwards is important for the sector to recover. Any restrictions, which would remain in effect even afterwards, should be conveyed to the industry players well in advance, and the government needs to deliberate on adequate financial compensation for that.
Devon Publicans Open Farmshop and Café To Help Support Local Residents Devon publicans Selena and Steve Porter have opened a new farm shop and café at the Shipwright Arms in Shaldon near Teignmouth to help residents stay local for shopping as lockdown eases. The couple took on the pub in December 2019 just months before the first lockdown, and with many elderly local residents and a lack of services in the immediate vicinity, they soon realised there was a need for a farm shop and café in the area. They were able to renovate and transform a side room within the pub to create the shop with the help and a Community Services Fund grant from Pub is The Hub, the not-forprofit organisation that helps pubs to diversify and provide essential local services. The shop offers a range of essentials along with fresh and local produce including fish from Brixham, freshly baked bread, cheeses, free-range eggs, locally sourced meat and handmade burgers. The new development also includes a small coffee area, which will allow local residents to meet and help reduce the risk of social isolation. The pub also diversified during the year of lockdowns with a range of takeaway food, which the couple
also delivered to local residents that were shielding. During the latest lockdown it ran a Thai takeaway menu as well as offering a traditional Sunday lunch. Selena said: “When we took on the pub we had only been open two months when we went into lockdown. We got to know a lot of the people in the local area by offering our takeaway service and many local residents asked us to open a farm shop and café.” She adds: “The farm shop and coffee area will be really important in providing not just food but company to many of our customers who have been isolated in lockdown and are desperate to meet and connect with others.” Pub is The Hub regional advisor Reg Clarke said: “Selena and Steve have come to the aid of local residents with the opening of the farm shop which sells local produce and items suggested by the community. “The café will also offer those living locally the chance to meet and socialise at a time when many of them have been isolated due to lockdown.”
North West Multiple Operators Kickstart Expansion Plans With Second Pub In 16 Months North West pub operators, Chis and Jon Nevin, have taken on their second pub with Star Pubs & Bars in 16 months, The Bay Horse in Worsthorne, Lancashire. They are undertaking a joint £500,000 refurbishment with Star Pubs & Bars to transform the pub, which has been closed for over 18 months, into a great village pub with new private dining space and a heated and covered courtyard. 30 new jobs are being created as part of the transformation of the pub. The brothers re-opened The Golden Lion in Rainford in 2020 following another major refurbishment. Trading has proved extremely strong in spite of the pandemic and the short trading period available. With timely adaptation to each new challenge during the restrictions the company has come out of the period in a position to continue its expansion plans. Chris has over 20 years’ experience in the pub industry working as an area manager for Bass, Mitchells &Butler, Travelodge, Spirit Pub Company and Greene King, relaunching many successful pubs and new hotels. Jon has complementary experience in IT and finance. Says Chris: “Our plan is to build an estate of 10 pubs in the medium term, taking on a new site every six months. We are located in the North West but are interested in sites in locations across the north, from Cheshire and the
Lake District to West Yorkshire and the North York Moors. “Our business model is based on selecting sites with the optimal demographic guest base and transforming underperforming sites in suburban or village locations into businesses offering fresh food, premium drinks and excellent service. It’s all about putting the right team in place and doing simple things well. “The pandemic delayed our plans by six months but hasn’t deterred our passion for growth. Our first venture at The Golden Lion has proved our business model is on the right track and ready to roll out through the correct site choices and major investment – all driven by great people, quality and service.” Chris Newsham, Star Pubs & Bars Business Development Manager said: “The Bay Horse is a great pub in a fantastic village. It is sad it has been closed for so long, but it was important that the right operators with vision take it forward. Chris and Jon make a strong team and have done a superb job with The Golden Lion which they have turned into a popular pub and successful business in spite of the Pandemic. I am confident that the investment together with their skill and hard work will take The Bay Horse to a new level and ensure it stands out from other pubs in the area.”
Vaccine Passports Could Scrapped to Help Lift Restrictions in England
Plans for vaccine passports could be scrapped according to reports. Officials working on the ongoing Covid-19 status certification review do not believe that the law will be changed to authorize their use in the UK, with one government source alleging that the plans were “dead”, according to a report in The Telegraph. “It’s not a case of ‘it’s finely balanced’. It’s not going to happen,” the source told the newspaper. Ministers are examining data to decide whether to go ahead with the final stage of the government’s roadmap out of lockdown on 21 June, which would allow people to return to events such as football matches and music concerts in large numbers. It has previously been suggested that entry to large events could be granted by presenting proof of a Covid vaccination, a recent negative test or a positive antibody test for the virus. Earlier this year, the Government raised the possibility for the use of Covid passports after a review into their domestic use was launched as part of England's roadmap out of lockdown. While showing proof of a vaccination is now accepted for international travel, their use domestically has raised moral questions, particularly with respect to human rights
decided on introducing COVID-19 passports. He said: "I think there's been a perception among some, not in this committee, that the Government has locked on to this in the same way as JFK said that he was going to put a man on the moon, that we're going to introduce a policy for certification come what may, hell or high water. “That's not the case. "We've been looking at it pragmatically, to see if it can add value and, if not, then we would not press ahead with it.” Night-Time industries Association CEO Michael Cole said: “we have for a long time opposed the use of Covid status certificates or passports as we feel this has some considerable logistical challenges and is unworkable within the licensed settings and environments that we represent”
Prime Minister Boris Johnson already ruled out using Covid passports for activities such as visiting the supermarket or the GP, and also also indicated he is not in favour of their use in pubs or restaurants.
A Government spokesman said: “The Covid status certification review is ongoing and no final decisions have been taken yet.
Michael Gove, appearing before a select committee on Thursday, stressed the Government was not yet
"The Chancellor of the Duchy of Lancaster will update Parliament after recess.”
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Five Councils Prohibit Outdoor Smoking Outside Pubs, Bars and Restaurants Five councils have prohibited smoking on pavements outside pubs, bars, cafes and restaurants.
make the country smoke-free by 2025.
Northumberland, Durham, North Tyneside, Newcastle and Manchester have all banned smoking at venues where outside seating is available, and it is expected that other councils will follow suit.
UKHospitality CEO Kate Nicholls said the policies were unfair given the financial hardships faced by many venues due to the pandemic.
The rules being applied by councils do not relate to pre-existing beer gardens and outdoor areas in place before the pandemic.
She said: “this damaging decision would be a hugely disproportionate step and will inevitably deter customers from pubs bars and restaurants, businesses that already find themselves in a very fragile state following months of closure and over a year of severely trading”
The pandemic has encouraged a widespread shift to 'al fresco' drinking and dining, as lockdown rules forced the hospitality and on trade outdoors for much of the past year. The government introduced specific rules during the period of restrictions allowing councils to grant temporary pavement licences to help besieged operators, while indoor spaces were shut to customers. Councils in England can ban smoking at all hospitality venues under an exception within the Business and Planning Act 2020 which has provision for 'pavement licences'. This law states that venues must provide a 'smoke-free seating' area, but also gives councils the provision to make 100 per cent smoke-free seating a condition of licence, if the council can demonstrate there is 'reasonable justification' to do so. This means councils imposing their own local condition need to set out their reasoning, including why it would benefit public health. A cross-party bid to ban smoking on pavements outside pubs last year failed in the House of Lords. Instead, the Government brought forward a compromise to require pubs, cafes and restaurants in England wanting to provide outdoor seating to offer separate non-smoking areas. Dr chair county council is bidding to make hospitality outdoor seating 100% smoke-free as part of plans to
It would impose a burden on our hard-working staff can well do without the risk of conflict that could arise when challenging customers breaching the rule, especially now, when they are already coping with an extra burden of Covid regulations and maintaining social distancing. Menus already cater for non-smokers and smokers alike, so me to walk 10 m away from the venue, simply displaces the smoke it is illogical”. She added Simon Clark, director of the smokers' lobby group Forest, said in response to Oxfordshire's proposals: "It's no business of local councils if adults choose to smoke, and if they smoke outside during working hours that's a matter for them and their employer not the council. "Nor should it be the role of councillors to force smokers to quit by extending the indoor smoking ban to any outdoor area where there is no risk to non-smokers." He added: "The public will want local authorities to help local businesses bounce back from the impact of the pandemic. They will also be expected to focus on issues like employment and housing. "Reducing smoking rates to meet some idealistic target is not a priority for most people and council policy should reflect that."
BBPA Produces New Guidance For Pubs As Countdown To Euro 2020 Begins Trade association says guidance will help pubs ensure UEFA EURO 2020™ screenings are a success With just over a week to go until UEFA EURO 2020™ kicks-off on June 11th, the British Beer & Pub Association has produced practical guidance for pubs to help ensure screenings are a success and customers and staff are kept safe. The new guidance has been developed alongside the British Institute of Innkeeping (BII), UKHospitality (UKH), the National Police Chiefs’ Council (NPCC) and the Local Government Association (LGA). Live sport is a hugely important part of the pub experience and UEFA EURO 2020™ is a major opportunity to attract customers who want to watch live matches in the great atmosphere of the pub once more. Particularly as it will be the first major sporting tournament aired in pubs since their reopening from the third COVID-19 lockdown. The guidance aims to help pubs, other licensed venues, licensing
authorities and the police all work together to ensure a safe environment for both customers and staff, whilst enabling people to enjoy the much-missed freedom of visiting the pub to watch the football once more.
“It is important people can enjoy the much-missed freedom of watching the football at the pub, but this guidance will help ensure everyone’s safety both in terms of COVID-19 but also any suspicious or antisocial behaviour.”
It provides a simple bullet point list for publicans to run through and make sure all aspects are considered and any appropriate steps taken for successful screenings, whether that is indoors or outdoors.
Cllr Nesil Caliskan, Chair of the LGA’s Safer and Stronger Communities Board, said:
The guidance also notes the extra safety measures required due to Coronavirus and in particular the COVID-Secure workplace guidance for pubs. Furthermore, it also includes guidance pubs should consider with regards to security and suspicious behaviour, in particular counter-terrorism measures. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Pubs are the home of live sport and we cannot wait for the Euros and watching together a major tournament in the pub once more. “This new guidance we have created with fellow trade bodies and the authorities will help pubs have a successful Euros.
“Councils have been working hard to support businesses to reopen and will continue to work with businesses to ensure they are operating safely as COVID-19 regulations ease and the EURO 2020 tournament begins. “We’re all looking forward to being able to watch a live sporting event with friends and family once again, but should make sure we are following government coronavirus guidelines and respecting the rules put in place by the premises so everyone can enjoy the football safely.” The guidance for pubs is free and available to all publicans and operators as a PDF download here: https://beerandpub.com/licensee-guidance/euro-2020-guidance/ See the football feature on page 30.
The End of the Commercial Rent Moratorium: Avoiding The Chaos 10
By Dan Sweeney, partner at UK law firm TLT (www.tltsolicitors.com)
This is creating a huge amount of tension between landlords and tenants who are going head-to-head in the lead up to 1 July. In reality, landlords and tenants need to work with each other instead of against, to negotiate mutually beneficial agreements. What can landlords and tenants do to avert 1 July chaos? Commercial landlords and tenants who haven’t discussed the resuming of commercial rents as of 1 July need to come to the table, fast. Both parties must work collaboratively to understand each other’s business situation and the impact the pandemic has had, to establish whether existing lease agreements will work and how best to move forward. Transparency is key, and landlords won’t be sympathetic with commercial tenants that exaggerate their financial struggles.
RECOMMENDED MEASURES THAT COULD SUIT BOTH PARTIES COULD INCLUDE:
The end of the commercial rent moratorium on 30 June 2021 is fast approaching and with many businesses in the hospitality sectors hanging on by a thread and thousands of jobs at stake, it has the potential to be chaos. Despite this, many commercial landlords and tenants are yet to come to a clear agreement on how their leases will work moving forward. The government extended the ban on commercial rent evictions to support the businesses which were hardest hit by the pandemic and therefore unable to pay their rent. This support was largely aimed at the hospitality and leisure sectors, which had to bear the brunt of some of the toughest Covid-19 restrictions and racked up some hefty bills (as well as lost income) as a result. Landlords are obviously feeling a significant pinch with huge sums of rent remaining unpaid. Even with the re-opening of stores, businesses are still faced with added costs of implementing necessary Covid safety measures. Low footfall (particularly in larger towns and cities as people continue to work from home), tied with having to operate under reduced capacity, is massively impacting businesses in the hospitality and leisure sectors which are battling rent debts.
• Rent forgiveness / write-off to ensure rents can continue to be met • Changing payment structures (e.g. moving to a revenue based rent model or blended rent model based partly on traditional fixed rent and partly on revenue) • Tenants allowing landlords to take units back if they have alternative tenancy / occupier options – this could be mutually beneficial if the tenant wants to scale down its property portfolio
VULTURES CIRCLING OVER GOLDEN EGGS AHEAD OF 1 JULY A lot of retail and leisure businesses that have remained strong throughout the pandemic will be looking to take advantage of commercial tenants in weaker positions by swooping in, making better offers to landlords and taking prime units. This is likely to take place in traditional strong retail locations, but also in key asset classes such as drive-through restaurants and roadside retail, which continue to be in massive demand. Warding off these businesses will be tough, so tenants need to be extra careful to ensure they are fulfilling their contractual obligations with their landlords, not least with regards to paying their rent. For would-be occupiers looking to seize these opportunities, they can help secure prized units by close collaboration with the landlord and
even assisting with funding and strategies for securing the removal of the previous tenant.
SHIFTING THE BALANCE OF POWER Government support to commercial tenants over the past year has put tenants in a protective bubble, but that evaporates on 1 July, when landlords will be able to exert their rights under leases for non-payment of rents. Many landlords have displayed great pragmatism and understanding; acknowledging that this was not a time to turn their back on tenants, particularly those who are typically very reliable. Landlords will need to think long-term as well as short-term, and value successful tenants that will provide them income for a sustained period of time. Ultimately, landlords want tenants that will consistently bring in business - it’s no use to them having empty properties that won’t generate any income. Therefore, being flexible when negotiating agreements is in their best interest, and in many cases, landlords will be willing to agreed revised terms with a reliable tenant with sustainable business prospects.
WHAT HAPPENS NEXT? The government is currently assessing information from a recent call to evidence that looks at whether landlords and tenants have been having productive discussions around their lease agreements. If the evidence shows that they haven’t, the government may be forced to intervene to safeguard hospitality sector occupiers. As a result, we may see support measures extended, for example through a phasing out of the rent moratorium, or perhaps even new measures introduced. Landlords are better off in the first instance trying to come to agreements with their tenant, as government intervention may only delay rent payments further. The British Property Federation estimated that if the rent moratorium is extended, and the current rate of rent non-payment continues (mostly within the hospitality and retail sectors), the total amount of unpaid rent for UK commercial property over the past year could be up to £7 billion. Both commercial landlords and tenants have a key role to play in ensuring the survival of the hospitality sector. And whilst time is ticking, it’s still not too late for these deals to be made.
Sign Up To A Welbilt Masterclass and Claim The New Hospitality Action Cookbook. Be Quick, Only 40 Available Welbilt masterclasses have been proving incredibly popular as the hospitality industry throws open its doors to customers again. Anyone thinking of booking a masterclass should head over to the website and sign up with haste, as Welbilt is offering a free copy of Chefs At Home, the new cookbook raising funds for Hospitality Action, to the first 40 people who sign up via https://info.welbilt.uk/welbiltculinarymasterclassbooking Steve Hemsil, Sales Director UK & Ireland, Welbilt explains more, “Our demo kitchens have been welcoming chefs and operators for the last couple of months and our masterclasses have proved really popular. Now, as well as learning all about the fantastic Convotherm maxx and Merrychef ranges of equipment, we are offering the first 40 people to sign up via the masterclass website (https://info.welbilt.uk/welbiltculinarymasterclassbooking) a copy of the brilliant Chefs At Home; a collection of lockdown recipes from 54 of the UK’s most-loved chefs. With 100% of all royalties donated to Hospitality Action, this is a great way to support
a fantastic charity.” The Welbilt masterclasses have been focusing on Convotherm, including the new Convotherm maxx, and Merrychef. Coinciding with the roadmap to hospitality opening fully, operators will be able to see the equipment in action and understand the benefits it will bring to menu preparation, speed, improved cooking processes and a consistently high standard of food quality. “Whatever type of business you run, we have a Convotherm or Merrychef that will help. Our masterclasses will update you on the new trends, how to optimise cooking processes, recipe development and you’ll get to experience our award-winning equipment in action.” To book a place on one of our masterclasses, please contact your regional sales manager or visit https://info.welbilt.uk/welbiltculinarymasterclassbooking
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. 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.
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 purchased separately in sets of 12 for £75 (excl. VAT). 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.” For more information, visit https://www.coravin.co.uk/en-GB/hospitality
Diversification of Services Could Be The Answer for the Future of Pubs 12
John Longden, chief executive of Pub is The Hub, talks about the importance of diversification and social value.
It has been a challenging year for everyone with the Covid-19 pandemic. One of the most positive things to come out of this is how pubs and publicans rose to the challenge to help people in their local areas. As the pandemic hit pubs and publicans were at the forefront offering food essentials, takeaway meals, delivering food to the vulnerable and shielding, as well as raising money to help the NHS and emergency services. Despite the challenges of lockdowns Pub is The Hub has been able to continue to help with its Community Services Fund, which offers small grants to support pubs to diversify. Our highly experience team of regional advisors throughout the UK continued to support publicans remotely. They have over the years have been responsible for helping over 500 pubs diversify with over 160 of those now being through the Community Services Fund. During the first lockdown between March and July 2020 we saw 25 pub projects completed or initiated including village stores, community cafes and takeaways, food delivery services, allotments and community gardens. We recognised that these pubs may also have a social value as well as their economic asset value which itself is based on actual trade and business viability unlike other commercial properties. Whilst a social value may be “intangible” and spread across a variety of activities we were encouraged and supported by the Building Opportunities Fund of the National Lottery Fund and Ministry of Housing Communities and Local Government to follow the example of The Treasury’s Green Book on appraisal and evaluation to see if this
perceived value could be quantified for pubs.
We were also fortunate to have the advisory support of Cornwall Rural Community Charity to help coordinate the appropriate evaluation and use of the Social Value Engine to analyse results. Social value looks at the broad effects that an organisation or project is achieving with its work and takes into account the wider social, economic and environmental wellbeing benefits that a service or project can bring to an area. The collective result was our new evaluation called ‘The Social Value of Pubs and Publicans providing Services in their Communities’ which has measured the social value impact of pub services. This is the first time that a social value has been attributed to pub diversification projects and it has proved how vital these services have been especially during the pandemic. It found that for every £1 invested in a pub with the Community Services Fund between £8.98 and £9.24 of additional social value was created from the range of services or activities created.
be crucial in helping their local areas rebuild and can aid a variety of Government priorities for economic recovery.
This illustrates that one suitable pub diversification project with a grant of £3,000 from the Community Services Fund could potentially create over £27,000 in social value to a local area.
Local and national policy makers should understand that social and enterprise policies can be very closely related particularly in remoter rural community areas and projects are often reliant on the involvement of an inspired publican to make it happen.
With the reopening of inside hospitality this month pubs are going to
And a good publican and pub together can offer a powerful collective resource to tackle many of the most pressing societal priorities. This can include local jobs, supporting an ageing population, overcoming the reduction in essential local services and helping with social isolation and loneliness issues. A local services diversification grant funding over a longer term such as three years would give time to inspire more publicans and pubs to embrace reopening. It would also help plan the permanent repositioning of rural services and local isolation issues, particularly in deprived areas, potentially helping over 1,000 pubs. This may have been one of the most difficult years that many have lived through, but pubs and publicans can be at the centre of helping to drive social value growth and help economic recovery in the future. If you would like to apply to get a copy of the full report please email firstname.lastname@example.org or email@example.com
Recent Legal Challenge to Lockdown- Not Unexpected But Shines a Light on Industry Plight 14
By Gemma Pearmain, Senior Associate at law firm Cripps Pemberton Greenish. (www.crippspg.co.uk) Although a written judgment is not yet available at the time of writing, Mr Justice Julian Knowles is reported to have refused the claim for the following reasons: • The current situation ‘justifies a precautionary or cautious approach on the part of the government'. • The claim was not brought promptly enough. • The claim was “academic” given the unlikelihood of a hearing taking place before 17 May anyway. The decision was not entirely unexpected and this type of challenge only had an outside chance of success. The judicial review process is not simply a re-run of the merits of the decision of a public authority but a challenge to the lawfulness of it. In other words, it is a challenge to the way in which a decision has been made rather than the rights and wrongs of the decision itself. The traditional grounds for review are illegality, irrationality and procedural impropriety. If a claim is successful the usual result is that the decision is quashed or nullified and has to be taken again which often results in a different outcome. Hospitality operators who had hoped for the extra income of a slightly earlier return to indoor trading were disappointed by the court’s refusal of the claim brought by Sacha Lord (founder of Punch Taverns) and Hugh Osmond (night-time economy adviser for Greater Manchester) for judicial review of the government’s decision to prevent indoor hospitality from re-opening before 17 May. The Claimants argued that there was no scientific basis for the government’s decision and other businesses such as non-essential retail had been allowed to operate indoors 5 weeks prior. Further, the hospitality sector has already implemented covid secure measures and the ongoing financial impact of the continued restrictions on the industry is severe.
The Claimants in this case faced an uphill struggle to persuade the court that the government’s roadmap decision had been made unlawfully given the very difficult circumstances in which it was made and the necessary balancing exercise to protect the public’s health and minimise economic harm. The government is taking a cautious approach to easing restrictions and Boris Johnson has recently made it clear that the government wishes to review the impact of each step change prior to implementing the next. Timing was a major consideration in this case and serves as a reminder that judicial review claims must be brought promptly and in any event within 3 months (30 days for most procurement decisions and
6 weeks for planning decisions). Whilst the claim was issued days after the roadmap became law on 25 March, the court found that the claim had not been made promptly, the roadmap having been announced on 22 February. Despite the clam being expedited, ultimately there was insufficient time for the claim to be determined by the court such that even a positive result for the Claimants would not have been worthwhile and useful before the planned removal of the restrictions on 17 May in any event. The courts have been affected by various Covid related issues such as staff shortages and as a result there are significant backlogs and delays in cases being determined which should be borne in mind by potential Claimants. Whilst we all hope that no further restrictions will need to be imposed on the industry in the future, should a business find that it is badly affected by a decision of a public authority, it should take urgent legal advice about what avenues might be available to challenge it. A claim for judicial review should be a last resort and should not be commenced where there is a suitable alternative remedy via a different challenge or appeal which has not yet been exhausted. Where the effect of a decision or restriction is only temporary, the judicial review procedure may not be the best route to take because it is likely to be several weeks before permission is considered either on paper or at a renewal hearing and several weeks thereafter before the claim itself is determined even if expedited, potentially rendering the whole exercise futile. In this case, although the claim was ultimately unsuccessful, it has done much to bring the government’s attention to the plight of the industry and the severe impact of the restrictions on it.
One of Cardiff’s Oldest Pubs, The Goat Major, To Be Returned To Its Former Glory As The Blue Bell The team behind the successful refurbishment and reopening of The Philharmonic in Cardiff has turned its hands to doing the same to one of city’s oldest pubs, the Goat Major. Croeso Pubs Ltd, which also runs Brewhouse and Retro as well as The Philharmonic in the city centre, has taken over the lease of the Goat Major from Brains and is restoring it to its former name, Blue Bell. Despite one of the most challenging periods in recent history for hospitality, Croeso Pubs has taken on another venue, and refurbished and re-decorated it throughout the last lockdown. Blue Bell officially opened its doors on June 1st, welcoming drinkers with its own Blue Bell ale, and diners with a traditional pub menu. The Blue Bell originally opened in 1813 on High Street opposite Cardiff Castle, but its name was changed in 1995 when Brains renamed it the Goat Major after the goat mascot of the Royal Regiment of Wales. Simon Little, Director of Croeso Pubs, said: “As a Cardiff born small pubco, we are very proud to be taking over another one of Cardiff’s most iconic and oldest venues with the reopening of Blue Bell. “The Philarmonic has been a roaring success and so when we saw a venue like the Goat Major was closed with no sign of reopening, we jumped at the chance of taking it over. We knew from day one that we would bring back the old name of Blue Bell.” Nick Newman will be managing Blue Bell. He has run pubs and clubs around Cardiff for forty years and is the Chair of the Cardiff Licensees’ Forum. Nick said of the new venue: “We realise that the Goat Major was
an important venue for our veterans, and we want to reassure them that the Blue Bell will remain so – it will still be the place for our armed forces and veterans alike to feel welcome and at home. “But we felt that it was time to restore it to its former glory as Blue Bell – a venue that many will remember, and which was synonymous to Cardiff for so many years.” Nick said he knew that making the call to rename it Blue Bell was the right one when he worked with local signwriter Alan of Real Signs on the billboards for the venue, as he was the same signwriter that Nick worked with on his first venue when he first started in the pub business. While Blue Bell was undergoing its facelift, the construction team also uncovered some Victorian tiles which they have preserved, as well as retaining the bar which was originally at the Goat Major: “We had planned to start from scratch when taking over the pub, but the bar is so beautiful and such a classic piece of pub furniture that we decided to give it a spruce up. Just liked we did when refurbishing The Philly, we want to keep as much of the heritage of the pub as we can and so have preserved what we have found. The bar fits perfectly into the look and feel of the new Blue Bell, so it is great that we have been able to retain it,” said Simon. The Croeso Pubs team hope Blue Bell will become a firm favourite for those visiting the city, as Nick explained: “Being so close to Cardiff Castle, we know that the pub is very popular with tourists and locals alike, so the menu will be great Welsh traditional classic such as fish and chips and Welsh rarebit. “We are very much looking forward to welcoming regulars and new customers through the doors of Blue Bell. It is a great venue and one that I will be very proud to manage. Like me, it’s an old Cardiff classic.”
Transform Your Food Waste Into Green Energy As the hospitality sector begins to open up and you start welcoming guests and customers once again, no doubt there are a thousand things that demand your attention right now. New ways of working and serving, new procedures and new regulations not only require much of your time and energy but they will have also cost money to implement. So wouldn’t it be a bonus if we could actually help you save money on one vital part of your operation – while also helping to reduce your business’s environmental impact?
Andigestion’s ‘One For One’ food waste collection service has been designed especially for the hospitality sector! Food waste included in your general waste collection can lead to increased weight charges which can mount up considerably during a busy season. By having a separate food bin you could reduce or even eliminate the excess weight charges and possibly also reduce the number of general waste collections too. One for One customers receive a designated food bin which we swap
for a fresh, steam-cleaned one every time to help keep premises clean and hygienic with no mess, smells or liners to worry about. You can place food directly into our bins whether packaged, unpackaged, cooked or uncooked. As well as keeping food waste out of your general waste bins and potentially reducing general waste collection costs, our highly sustainable recycling service also keeps your food waste out of landfill and transforms it into clean, green and eco-friendly energy. Tel: 08000 141 141 Email: firstname.lastname@example.org www.andigestion.co.uk See the advert on page 17. See the advert on page 7 for details.
Mid Yorkshire Chamber Calls For Greater Support For Hospitality Industry Following Challenging Year having no intention of making it a long-term career.
The Mid Yorkshire Chamber of Commerce is calling for further support for the hospitality industry following the impact of Brexit and the Covid-19 pandemic, which has left the sector short on skilled staff.
“But with the restrictions now in place dictating how firms can recruit from Europe, there needs to be more incentive and training for people living in the UK to want to work and, more importantly, build a career in hospitality, to help the industry get back to what it once was.
Multiple lockdowns and the closure of hospitality venues throughout the pandemic has seen many lose work, placed on furlough or even opting to retrain in a different field.
“Now we are at the point where hospitality businesses may have to close an extra day, or open on reduced hours, because they can’t rotate the staff that they have. I saw an offer going for £20/hour plus tips with two days off a week, and they still aren’t able to find staff for these roles.”
The pandemic, coupled with the effects of the Brexit transition on the availability of foreign workers, means the hospitality sector faces challenging period as demand and expectation to “bounce back” rises. Davide Garbarino, managing director of recruitment consultancy HoReCa, commented: “Lockdown has driven people back to their own countries to wait out the pandemic and therefore, they have missed out on job opportunities. For example, there has been a boom of pizzerias opening during lockdown, but many experienced pizza chefs who went back to Italy will now find it extremely difficult to return. “Brexit, and the new rules for the European community, has made it difficult to find staff, especially now that ‘Chef’ has been removed from the Occupation Code list. Because many wanting to work in hospitality are mainly from European countries, and with the sponsor system and the 70-point scheme, it will be extremely difficult and time consuming
Martin Hathaway, managing director of the Mid Yorkshire Chamber of Commerce, added: “The hospitality industry is now beginning to reopen, and expectations of a quick bounce back are rife.
for employers to recruit experienced staff from other countries. “There is an unfair perception in some quarters that hospitality jobs are merely a ‘stop-gap’, or ‘something to do’ at weekends, with workers
“The sector is responsible for millions of jobs, generating hundreds of billions of pounds, and plays a key role in the Yorkshire economy and that of the wider nation. “More must be done to assist in its recovery, and to create accessible, desirable jobs within the sector that ensure the longevity of our hospitality businesses.”
National Pubwatch: Warning Issued Over Safety of Vulnerable Customers
Licensees need to ensure staff are fully trained to support vulnerable customers or face losing their reputation as a safe and secure venue, National Pubwatch has warned.
Emma McClarkin, chief executive of the British Beer & Pub Association, said: “This has been a challenging year for our sector, but as we begin to reopen and recover it is an opportunity to upskill.
As pubs and late-night venues are set to reopen fully in June National Pubwatch is urging publicans to educate staff to recognise and act when there may be any incidents that may put vulnerable customers at risk.
“This training film from National Pubwatch is a great resource to help staff and licensees recognise situations where they may need to protect any customers that may be at risk.” Managing director of Chapel Night Club and secretary and vice chair of Salisbury Pubwatch Amanda Newbery said: “After such a long break from trading, staff upskilling is more important than ever and these videos are a good opener for training sessions. New risks, anxious customers and unfamiliar routines make this quite a high stress environment for our staff.
This can be anything from refusing entry to a female customer and leaving her alone outside a premises which could make her vulnerable to predators or failing to intervene when a woman looks as if she has been unknowingly drugged. This challenging year with the Covid-19 pandemic has seen many venues closed in various lockdowns while concerns about public safety, especially that of women, has risen. As the industry reopens pubs and late-night venues need to offer confidence to customers that their venues are safe and secure. The actions of staff, some of which may have been newly recruited with the reopening of the sector, can have a major impact on safety and protecting those that are vulnerable. In response National Pubwatch has created a training film called Supporting Vulnerable People, which takes frontline staff through a variety of scenarios on how to ensure the safety of customers. This includes what actions should be taken when a female has been separated from her friends, to how to intervene when a woman who is drunk or drugged is being approached by an unknown male, to dealing with a domestic fight or helping a customer deal with unwanted atten-
“Pubwatch is a supportive membership organisation here in our city and it will be even more important for venue management to work together to get through the reopening stages this summer.”
tion. National Pubwatch chairman Steve Baker, OBE, said: “Frontline staff need to be able to identify any potential incidents as well as recognise the unintended consequences of their own actions. The best way to manage vulnerability is to ensure you have equipped your team with the guidance and skills to effectively deal with people before they become an issue.” He added: “The reputation of any pub and bar as a safe and secure venue will stand or fall on how they deal with vulnerable customers. “The film has been designed to help generate team discussions on the issue of vulnerability and how staff can positively respond to protect them.”
Advice from National Pubwatch National Pubwatch advises staff to consider the following when faced with any incidents • Evaluate the situation • Identify any signs of danger, including aggression and drunkenness • Assess who is the best person to help in the circumstances • Work with the vulnerable person to find a solution • Treat each person as an individual and do not make snap judgments • To watch the training film go to National Pubwatch – Supporting Vulnerable People
CAMRA Celebrates 50 Years Of Volunteering This Volunteers’ Week In celebration of Volunteers Week (1-7 June), the Campaign for Real Ale (CAMRA) is shining a spotlight on the volunteers that have made the organisation what it is for the last 50 years. CAMRA is celebrating its 50th anniversary throughout 2021, following its official launch on 16 March 2021. During its golden anniversary year, the volunteer-led organisation is encouraging its members to take to social media to share stories of great volunteering moments from the last five decades. Testimonies from volunteers will also be shared daily on the official CAMRA social media channels, celebrating the hard work of volunteers across the Campaign. Volunteers are also encouraged to share their stories on the 50th Anniversary Hub: https://camra.org.uk/50-years/volunteering/ CAMRA has over 200 local branches that are led by dedicated volunteers sharing a love of real ale, cider, perry and pubs. Throughout its history, it has been one of the most successful campaigning organisations in the UK, all thanks to the dedication and enthusiasm of its volunteers. This year, the campaign is celebrating 50 years of running beer festivals, lobbying Government for change, running numerous awards and developing bespoke pub finders and guides, all in support of the beer and pubs trade. CAMRA’s National Vice-Chair Abigail Newton said: “The success of CAMRA owes so much to the hard work and dedication of our volunteers, who perform a variety of roles from organising CAMRA festivals and putting their time in behind the bar, to helping record and
create our popular Pubs. Pints. People. podcast and devoting their evenings to committee meetings. “Throughout the last year of change and turmoil for the world, our enthusiastic volunteers have been quick to adapt to the changing circumstances, throwing their weight behind our campaigns to support the industry and conducting CAMRA business virtually. Our volunteers bring a wealth of knowledge and experience to the Campaign and we are looking forward to celebrating our volunteers this week and sharing their stories.” CAMRA is encouraging its members to tell their stories online, starting with Volunteers’ Week’s annual Twitter party, taking place between 11am and 12pm on Tuesday 1 June – an hour of thanks to those who have given up their time to help organisations such as CAMRA. The Campaign will be honouring its wide range of volunteers, from bar staff, stewards, the podcast team, writers and educators, to committee members, branch chairs and its National Executive. CAMRA will be amplifying the voices of volunteers throughout the week. CAMRA’s 50th year will be marked throughout the year, with a host of activity including a new biography 50 Years of CAMRA, awards for campaigners, pubs and breweries, virtual festivals, and commemorative merchandise. Learn more on our 50th Anniversary page: https://camra.org.uk/50-years/ To find out more about Volunteers’ Week, go to https://volunteersweek.org/
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UKH and DWP Launch Jobcentre Plus Initiative to Help Promote Sector Opportunities to Jobseekers UKHospitality and the Department for Work & Pensions (DWP) have joined forces to promote jobs in hospitality, with the sector facing a shortage of workers following more than a year of closures and severely restricted trading. With hospitality re-opening following 15 months of pandemic-related disruption, the trade association is keen to demonstrate the wide range of jobs and career options available in the sector to UK workers. To promote the diverse opportunities, UKHospitality will be running sessions in partnership with Jobcentre Plus work coaches in every region of England, as well as across Scotland and Wales this month. Kate Nicholls, CEO of UKHospitality, said: “We’re delighted to be working with the Government to restore confidence in a sector which is a stable employer for millions of skilled and unskilled workers across a wide range of diverse roles, and which can play a constructive role in tackling unemployment. Staff at all levels play a crucial role delivering wonderful hospitality at the very heart of their local communities and employers large and small offer high-class training schemes, apprenticeships and career development pathways. “Prior to Covid, the hospitality industry employed 3.2m people in the UK, making it the third largest private sector employer in the UK. The Government can help to restore confidence in the sector so once again it as seen as a dynamic sector of growth, and a provider of fulfilling careers that will help power the UK’s economic and social recovery.”
been a challenging time for the hospitality sector but our roadmap is giving employers the confidence to hire, and our brilliant Work Coaches are helping them recruit local talent. “At the same time, our Plan for Jobs is levelling up opportunity across the UK, supporting workers of all ages to retrain, build new skills, and get back into work as we push to build back better.” A recent UKHospitality survey of hundreds of sector businesses found thousands of vacancies at all levels in the sector. The vast majority (80%) reported vacancies for front-of-house roles, such as waiting and bar staff, and 85% are in need of chefs. Nearly half have housekeeping vacancies and 43% are looking for assistant or general managers. The survey suggested a current vacancy rate across the sector of 9% - which implies a shortage of 188,000 workers.
Minister for Employment Mims Davies MP said: “It’s
Two Months From March Quarter Day Shows Recovery in the Retail and Leisure Sectors Two months on from March quarter day, total commercial property rent collection has jumped from 57% to 89% notes Colliers.
Both leisure and retail sectors have seen rent payments increase significantly in the two months since March quarter day. The retail sector saw levels rise from 38 per cent to 85 per cent, while the leisure sector increased from 18 per cent to 37 per cent. Mark Jarrett, head of Property Management at Colliers, commented: “The increase in rent payments from leisure and retail businesses demonstrates the significant impact that the lifting of restrictions can have on operators. Our rent collection figures have painted a picture of the impact of COVID-19 on commercial property over the last year and I am glad to see that collection levels and sentiment have both started to improve. The coming quarter day on June 24 will complete the picture and hopefully show that the resilience and optimism felt today is reflected in financial performance.” The firm shows that high street and out of town retail has been particularly boosted in the two
months following March 25, rising from 25 per cent to 87 per cent for high street and 44 per cent to 78 per cent for out of town. High street and shopping centres have seen their highest +2 month collections recorded since the beginning of the pandemic.
Considering leisure assets, the hotels sector has significantly improved rental collection levels, rising from 33 per cent to 63 per cent since the beginning of the March quarter and similarly achieving its highest +2 month collection rate since June last year. The restaurant sector has also seen a record +2 month rent collections since June 2020, exceeding the rent levels collected during last summer’s Eat Out to Help Out scheme, with 30 per cent of rent collected two months on from the March quarter day. Colliers notes consistently strong performers industrial and offices saw levels rise from 68 per cent to 94 per cent, and 61 per cent to 93 per cent respectively, in the two months following March quarter day.
95% Of The Hospitality Industry Plan To Continue Using Pay And Order Technology Post-Pandemic nologies. From mobile apps to web ordering, 43% of customers have been using some form of order and pay technology since July 2020. Before the pandemic, this type of technology was in its infancy and only just emerging in the UK hospitality industry. This technology has been pushed to the forefront of restaurant owners minds as a useful solution to enable their establishments to open. 34% of hospitality businesses already use order and pay technology, and 42% of those who don’t, plan to introduce it in 2021.
During the COVID-19 pandemic the hospitality industry has been forced to pivot towards a digital-first approach to deal with restrictions – reinventing what it means to dine in, order and pay at restaurants, cafes and bars. New research by card payment provider, Dojo (www.dojo.tech), reveals whether these technological innovations are a temporary fix, or forecast to be used and implemented beyond the pandemic. Dojo surveyed 300 hospitality owners and management staff at smallmedium sized businesses and 500 avid restaurant goers across March and April 2021 to find out. 95% of restaurants plan to continue using order and pay technology after the pandemic One of the biggest digital changes to the hospitality industry in the past year has been the methods of ordering and paying. The need for a reduced contact service between hospitality staff and customers has propelled the adoption of mobile and self service tech-
Out of all the 300 owners and management surveyed, a staggering 95% of those using order and pay technology stated they plan to continue using it even after the pandemic is over – meaning order and pay is here to stay. Digital menus are the new normal – with 88% of restaurants stating they will continue to use them after the pandemic It is not only order and pay tech that has changed how the hospitality industry operates with customers. The pandemic has also seen a huge increase in the number of restaurants and eateries using online menus, with 57% of them now offering physical and digital menus at their venues. The resurgence of the QR code has enabled restaurants to offer minimal contact for customers. Restaurant goers can now simply scan a QR code present on the table and be presented with the digital menu via their smartphone, improving both efficiency and customer experience. 88% of these restaurants stated they would continue the use of their online menus after the pandemic has subsided. 55% of restaurant owners expect to be dependent on delivery and takeaway services in 2021 With Government restriction only allowing takeaway services for hos-
Today is National Fish & Chips Day! Today, Friday, June 4 marks the sixth National Fish and Chip Day in the United Kingdom. The holiday was first organised by The National Edible Oil Distributors’ Association (NEODA) and, according to their website, is about “giving fish and chips the recognition it deserves and helping to secure its position in the eyes of both consumers and the media as the nation’s favourite dish.” The celebration of the nation’s favourite dish will bring together everyone involved in creating this iconic British dish; from Fish & Chip shops, pub chains, restaurants, retailers, to the fishermen and farmers who provide the sustainable and natural ingredients needed to create this family favourite. Despite 2020 being a year like no other, this amazing industry, who are at the centre of every community, adapted the way they operate to ensure they could continue to keep the nation fed, just as they did during two world wars.
Caffè Culture Returns This September Caffè Culture, the UK’s premier trade exhibition for the coffee bar market, will return from 2-3 September 2021 at the Business Design Centre, London, marking one of the first face to face events of the season. Over 4,000 decision makers consisting of independent coffee shops owners and buyers from the multiples and high street chains will visit the show to source the latest products and services needed to run a successful operation. Caffè Culture’s exhibitors will showcase products ranging from tea, artisan food, bakery and chocolate right through to equipment, technology and packaging. Some of the highlights for 2021 include:
pitality during the lockdowns, businesses have had to adapt their models quickly to survive. 80% of small restaurants now offer a takeaway or delivery service making it hospitalities biggest success in the past year. Takeaway has now become essential with 55% of these owners expect to be dependent on delivery and takeaway services in 2021. This demand for delivery has prompted a boom in demand for courier jobs. According to a new study by Paymentsense, delivery drivers are the most in-demand job roles for 2020 with over 3.3 million vacancies across the UK. 83% of consumers favour app over phone orders when ordering a restaurant or takeaway Consumer behaviour was forced to change, but consumer preference has also shifted alongside it – with most reacting positively to the new technology. Out of the 500 customers surveyed, 83% stated they prefer to use a mobile device when ordering food and drinks. This has had a positive impact on brand loyalty and revenue with 29% of consumers more likely to order again from a restaurant that offers online ordering as opposed to telephone ordering, and 27% of consumers more likely to spend more online compared to in-person and telephone ordering. Jon Knott, Head of Customer Insights at Dojo commented: “Technology has played a huge role in our daily lives the past year – it’s enabled us to connect with our loved ones, as well as order our favourite meals, without leaving our homes. As lockdown restrictions ease, it’s important for the hospitality industry to reflect on the changes it’s made to adapt. Perhaps this new tech adoption can help create even more efficiencies and help safeguard trading in the future.”
National Fish and Chip Day 2020 saw people across the country coming together to celebrate their love of fish and chips and TV, radio, newspaper and social media was buzzing with stories! The #nationalfishandchipday hashtag was trending all day long. Speaking about this year’s event, NEODA President, Gary Lewis said “National Fish and Chip Day 2020 was always going to be very different to previous years and none of us really knew what to expect. The focus this year was very much on the resilience of the fish and chip sector and wow…did that shine through on the day! We were completely bowled over by the number of shops, both those who have previously celebrated the day with us, but especially the many new shops, who got involved in any way they could. National and Regional media – TV, Radio and newspapers – were awash with stories of how shops were celebrating the day and social media was full of amazing competitions, activities and photos – exactly what National Fish and Chip Day is all about! We are delighted that so many shops, hard hit by the pandemic, embraced their special day and threw everything they had at it! No matter what unfolds in the coming months, fish and chips will remain at the centre of every community and we are delighted to be able to bring this very special awareness day to the nation again in 2021.” • RECONNECT with Victoria Arduino RECONNECT will play host to some of the UK’s finest speciality roasters including; Caravan Coffee Roasters, London Grade, Cupper’s Choice, Crosby Roasters, Hasbean, Ozone, Foundation Roasters, Ue Coffee Roasters & Common Coffee. • NEW for 2021 Speciality Tea Hub This new feature has been launched in partnership with the European Speciality Tea Association (ESTA) to promote the growing speciality tea market. As well as a variety of tea suppliers and an ESTA lounge, the feature will house a Brew Bar to enable visitors to taste some award-winning teas and to learn how to incorporate a more professional and profitable tea offering into their existing businesses. • Caffe Culture Talks programme The multi-streamed Caffé Culture Talks Programme is an
essential part of the show’s offering which has over 50 leading international speakers and panellists. Coffee Studies, The Roasters Forum, People & Culture, and Caffé Insights provide a diverse and specialist series of talks to inform, educate and inspire owners and operators from all types of speciality coffee and hospitality businesses. • SCA Latte Art Competition The SCA UK Latte Art Championship is an exhilarating competition showcasing pouring perfection. Each competitor will showcase their latte art skills in pouring and matching pairs of drinks, with the most complex and visually appealing designs possible. Caffè Culture Show will take place in the Business Design Centre, Islington, London from 2-3 September 2021. Trade visitors can register at www.caffecultureshow.com
Be At One Announce Winners of Shake Off Showdown Competition
As its cocktail bars across the country reopen, Be At One has announced the winners of its cocktail competition, Shake Off Showdown, after a final that took place in Be At One, Liverpool Street. The renowned cocktail bar teamed up with Pernod Ricard to run the exclusive competition which saw 80 bartenders enter from 30 venues from across England. Winners were announced for both first and second place, as well as a third nod to showmanship, with all being awarded prizes. The Grand Prize of £1000 and a £1500 commitment for a team building party was taken home by Eric Brscic of Be At One in Brighton for his cocktail ‘Pantera Rosa’. Kyle Swaddling, of Be At One in Reading, and Ines Benkhelitia, of Be At One in Greek Street, took home prizes of £250 for Second Place and the Showmanship Prize, for their cocktails Havana Good Time and Vitamin Sea, respectively. Customers will be able to sample all three winners’ cocktails after the next seasonal cocktail menu refresh. Ahead of the final, a panel from Pernod Ricard whittled 80 original cocktail entries down to 15 finalists, which were showcased to three judges on the day. Sarah Miller, Operations Director at Stonegate Group, Adam Friend, from Stonegate’s Drinks Development Team, and Chris Ireland, Customer Business Controller at Pernod Ricard, deliberated over each cocktail, prepared by Jess Smits Be At One Bartender of the Year for 2019, as well as a video entry from each
participant. Each submission had to adhere to Be At One’s strict guest service parameters, taking less than 60 seconds to create, ensuring speed of service, be served in the bar’s premium glassware, and contain the brand’s carefully curated selection of spirits and mixers. Sarah Miller, Operations Director at Stonegate Group, said: “We were so pleased to see such an extraordinary turn out of entries for our Shake Off Showdown competition. Despite being furloughed for a significant part of the last year, our teams showed an energy and creativity in their entries that reminded me of what it is to be a mixologist at one of our Be At One bars. “I’m delighted that so many of our bars opened now and the fantastic people behind the bars at Be At One can get back to doing what they do best. It takes an incredible amount of learning and skill to finesse the art of being one of our mixologists and to see the gang back in action, and putting that knowledge into practise, is just wonderful!” After the success of the first Shake Off Showdown, the competition is due to become a regular part of the annual Be At One calendar, encouraging bartenders to take an active role in helping to cultivate the guest offer.
Avoid a Personnel Crisis and Save Your EU Staff
By Yash Dubal, Director and Senior Immigration Associate, A Y & J Solicitors
Brexit has been a series of challenges for the hospitality sector and on June 30th one of the final hurdles will be reached when the grace period for EU workers ends. The potential impact is huge. The deadline effectively ends free movement. It means that EU, EEA and Swiss workers in the UK who have not been granted, or applied for, settled status, and who continue to work in the country without a visa will be doing so illegally. Those employing them will also be breaking immigration rules. With many businesses already experiencing acute staffing shortages due to the pandemic, it is important for employers to encourage any staff who wish to continue working in the UK and have not applied to the EU Settlement Scheme to do so. Anyone who started living in the UK before 31 December 2020, and can prove so, will be eligible. If the Home Office are satisfied, the applicant will be granted either settled or pre-settled status and will be entitled to continue working. The scheme offers a lifeline for the sector
which has already been profoundly affected by personnel shortages. Since the settlement scheme launched in March 2019, more than 5.4m applications have been received. The government claims this demonstrates how straightforward and user-friendly the application process is. Another measure that employers who rely on migrant workers, or plan to use them in future, should take is to register to become an official Home Office sponsor. Businesses and organisations in the UK must be registered sponsor licence holders to employ migrants. To qualify for a licence, they must fulfil certain duties such as accurate record keeping of migrant employees. Once registered with the Home Office, employers can then employ visa holders. Much has been said about the new immigration system and politically the messaging has been focussed on how it is designed to help the UK control its borders and reduce the unfettered migration from the EU that free movement allowed. While this is undoubtedly music to Brexiteers ears, it has had a profound effect on business. Indeed 1.3m people born abroad are estimated to have left the UK between the third quarter of 2019 and the same period in 2020. If correct, the figures, published by the Economic Statistics Centre of Excellence, constitute the largest drop in the UK population since the Second World War. However, there is a glimmer of good news for those struggling with staff shortages. While the talk has been of reduced numbers, there have been some clever smoke-and-mirrors diversion tactics here, because when you scratch the surface, the UK’s new immigration regime is effectively liberal. The talk is tough, but in reality certain measures have been included that will encourage more people to come to work in the UK, rather than to deter them. These measures include the abolition of the resident labour market
test, a reduction in the skills threshold applied to visa applicants and a reduction in the salary threshold at which certain visas are granted. The two-year post-study visa that allows foreign students to stay in the UK after their studies conclude has also been reinstated. All these measures create a favourable environment for migration. The proof is already becoming apparent as we have seen a four-fold increase in visa inquiries from non-EU nationals. The UK government estimates the points-based system will reduce annual migration from long-term EU workers by around 70% over the first five years of the policy. This would mean a fall from over 100,000 annually to between 20,000 and 40,000 per year. However, the lower skill threshold of the new system will make around 150 occupations newly eligible. This lowering of the skill requirement, in conjunction with lower salary thresholds, are assumed to open up opportunities for between 10,000 to 30,000 people per year. Unfortunately, many of the front-of-house roles that employers are currently struggling to fill are classes as unskilled and so do not qualify for visa status. Some hospitality roles do, such as supervisory, managerial and some chef positions. It is advisable for businesses in the sector to find out what roles can be filled by skilled migrant workers. Staff shortages are forecast to remain, but by encouraging current EU workers to apply for settlement status before the deadline, by becoming a sponsor licence holder and familiarising yourself with roles that are eligible for work visas, you can insure against further staff losses. Yash Dubal biog: Yash Dubal is a Director of A Y & J Solicitors and Senior Immigration Associate. He founded the company on the principles of honesty, professionalism, reliability, helpfulness, and approachability. The firm is a Legal 500 law firm and won ‘Best Immigration Law Firm’ in 2018.
A Quarter Of Britain’s Licensed Premises Still To Reopen After Lockdown Snapshot Market Recovery Monitor from CGA and AlixPartners indicates a solid return for pubs and restaurants but ongoing challenges for late-night and social venues One in four (23.7%) of Britain’s restaurants, pubs, bars and other licensed premises have yet to reopen despite the return of inside service, new Market Recovery Monitor research from CGA and AlixPartners reveals. The snapshot data show just under 25,000 venues are still shut, and illustrate the challenges faced by the hospitality sector to reopen, recover sales and preserve jobs. It indicates similar trading numbers in England (76.6%) and Scotland (77.4%), with a notably slower return in Wales (69.6%). The Market Recovery Monitor shows slightly more pubs have reopened than restaurants. Around nine in ten high street pubs (92.9%), food pubs (91.8%) and community pubs (89.6%) are now back trading, alongside 89.2% of casual dining and other restaurants. However, social distancing and other restrictions still make it unviable for swathes of venues to open, and 45.8% of Britain’s sports and social clubs remain closed, alongside 50.9% of large venues and 27.0% of bars. The figures are a reminder that thousands of businesses remain at risk of collapse before all COVID-19 restrictions are potentially lifted on 21 June. Previous editions of the Market Recovery Monitor from CGA and AlixPartners have revealed that only a
third (32.9%) of Britain’s licensed premises traded during the first phase of reopening ahead of the return of inside service on Monday 17 May. More than 8,500 premises—7.4% of Britain’s pre-COVID-19 total—have already closed for good. Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “The return of large parts of hospitality for indoor service was a landmark moment for consumers and businesses alike, but it is alarming to see that so many venues have still not been able to welcome guests. Many will have decided that restrictions and space constraints make opening unviable, while some sectors like late-night bars and nightclubs are still completely off limits. It will be an anxious wait to see how many of the venues that are holding on until the final easing of restrictions will be able to make it through. Sustained support is clearly going to be needed to save thousands of vulnerable businesses and jobs.” Graeme Smith, a Managing Director at AlixPartners, said: “While it is fantastic to see the pub and restaurant sector putting in such a robust performance ahead of the bank holiday weekend, it is clear that challenges remain across the hospitality industry. Restrictions are still in place, staffing challenges persist, and city centres are yet to welcome back the majority of office workers, making it difficult for most venues to operate, and in the case of late-night venues, making it impossible for quite a few venues to reopen. The removal of all COVID-19 restrictions on 21 June remains a critical hurdle to overcome. Without restrictions being removed, many sites will not be viable and we may see these recent positive reopening trends reverse.”
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. 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. 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. 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% 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. 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.
Natasha’s Law-Are You Aware? Are You Prepared? 24
By Nadim Ednan-Laperouse, OBEFounder of the Natasha Allergy Research Foundation (www.narf.org.uk) In little over 100 days Natasha’s Law will come into force. It requires full ingredient and allergen labelling on all pre-packed food for direct sale that is made on the premises. Sandwiches, cakes and salads prepared in this way will from October 1 all come under the new legislation which was backed in a Food Standards Agency consultation by 88% of the public. Most big supermarkets are on track to meet the deadline for Natasha’s Law which covers England, Wales, Scotland and Northern Ireland - indeed, some are already compliant. However, the picture for smaller, independent food outlets such as sandwich shops and cafes is less positive. A recent survey by the British Sandwich Association (BSA) shows around a third of its members are not aware of the existence of Natasha’s Law. The BSA says the number of food outlets unaware and unprepared for the change in the law could be even higher among non-members. The BSA goes on to argue that the low levels of allergy awareness
among independents and the potential for cross contamination in smaller kitchens could actually pose a risk to consumers. It then makes the discredited case that a conversation between staff and customers would be preferable to ingredients labelling, in order to verbally point out any allergens used in kitchens. The BSA’s comments suggest a significant number of food retailers and the organisations that represent them, are sticking their heads in the sand when it comes to Natasha’s Law. Our message is simple. Food allergies are a daily trial for the two to three million people in the UK living with food allergic disease. Lives are at risk, the public has spoken, Parliament has spoken, the law has rightly changed and this attempted back-sliding is irresponsible and unacceptable. Organisations that represent outlets who are unaware of Natasha’s Law should be informing, educating and engaging their members rather than fostering a climate of negativity on a critical customer safety matter. The law is named after my daughter Natasha, who I watched die at the tender age of 15 on a holiday flight to France because she had been reassured by the partial ingredient labelling on a baguette which didn’t mention sesame seeds, a known allergen. The 2018 inquest into Natasha’s death exposed the loophole in the law that was being abused and then Environment Secretary Michael Gove agreed with the Coroner that the law must change. From that point, the shoddy industry practices that put financial expediency and profits before customer safety - and that killed Natasha - had to stop.
Yet when Tanya and I, her parents, were asked for our opinion about the proposed legislation, we agreed that the industry should be given two years to transition and those two years are now nearly up. The FSA has launched a campaign to help businesses prepare for these changes (www.food.gov.uk/business-guidance/introduction-to-allergenlabelling-changes-ppds) This helps identify which businesses and products will be affected by the change in the law. There are now many suppliers to choose from that offer the software and label solutions to meet Natasha’s Law and costs are as low as £15 per month ‘all-in’ for the small operators. The FSA has stated clearly: ‘In the most serious cases, if a customer suffers an allergic reaction because the PPDS rules were not being followed, a food business could be prosecuted by the Local Authority. The courts can issue a significant fine (potentially unlimited) and imprison any individuals that are found guilty.’ With people’s lives at stake, no food retailer should be on the wrong side of the law. Food allergies are an industry issue and businesses large and small have a key role to play in ensuring everyone is able to consume food safely. Tackling the public health crisis around food allergies requires action on many fronts. In 2019 we launched the Natasha Allergy Research Foundation (www.narf.org.uk) to fund vital medical research into food allergies and to address the woefully inadequate provision of allergy services in this country. We are now urging the food industry to do its bit and take urgent action to make sure it is ready for and compliant with Natasha’s Law.
Summer’s Here- “Make the Most of Cider” premium flavoured cider. At the start of 2020, 40% of outlets stocking draught cider on the bar did not range a fruit cider on draught, so there is a huge opportunity to tap into this consumer demand for sweeter flavours when the on-trade reopens.
An unprecedented demand for a UK staycation this year could help bring a £22 billion boost to domestic tourism, a new study has revealed.
New research has found that 83% of British travellers would prefer a UK staycation than travel abroad this year, with this trend set to continue into next year bringing a boost to the country’s hospitality sector.
With warmer weather and the excitement of the ontrade reopening, we anticipate that initially consumers will be looking to treat themselves when they go out. 60% surveyed confirmed they will be more willing to trade up to premium options and keen to sample new innovations in the category. Recent HEINEKEN consumer sentiment research shows 42% are excited to try new drinks brands and 37% plan to make their on-trade visits more special by choosing more premium drinks and food, making more premium, trade-up options a real opportunity for on-trade businesses.
And, after a year of lockdowns limiting social interaction, and postponed events and festivals. the hospitality and on trade has much to gain from the summer staycation bonanza. Taking a positive out of a very difficult year for the hospitality and on trade is that U.K.’s thirst for cider has grown during the lockdown, 2020 was the biggest year on record for the off trade cider category, with sales up 21% year-on-year taking overall value of the category to a staggering £1.3 billion.
SUMMER That trend thankfully continued into the hospitality and on trade .Warm weather in many areas helped to make cider the best performing category when pubs and restaurants welcomed outdoor drinking on April 12! This echoed sales in July 2020 when, spring and early summer saw cider drinkers miss the opportunity to enjoy their favourite drink due to lockdown, July however, saw cider outperform categories such as wine and spirits according to CGA’s “On Premise Measurement Service 2020”. Around 5 million pints of apple cider are poured in the on-trade every week and mainstream brands account for every two in three pints of apple cider. However, a lack of excitement and innovation has prompted younger drinkers to switch away from cider. Delivering the widespread appeal of a modern, refreshing cider that is progressive and forwardlooking, Inch’s, Heineken’s new, progressive, and sustainable apple cider on draught has been created to bring vibrancy back to mainstream apple cider and engage younger consumers. HEINEKEN UK Cider Marketing Director, Rachel Holms, says “From sourcing to sustainability, we are progressive cider makers on a mission to do things properly in pursuit of a great tasting British Cider that goes that little bit further to do the right thing. In doing so, Inch’s will drive appeal
and help recruit younger drinkers into the Apple Cider category to drive additional sales for operators.”
SPORT Cider over trade’s considerably during sporting occasion accounting for almost 10% (9.9% of service in the on trade and 10.8% of serves when watching sport. 52.7% of the serves are draught underlying the importance of draft cider when watching sport. The overall dwell time for a cider sport watching occasion is also longer again highlighting the role these occasions play in retaining drinkers in venues and an opportunity to increase revenue the average length of the cider sport watching occasion is 3 hours 19 minutes versus 2 hours and 53 minutes during the average on trade cider occasion. CLH News caught up with to John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK to discuss the performance of cider as the country emerges from lockdown.
How do you think cider will perform in the trade as it reopens after lockdown? What trends do you expect to see in the category? There is a real appetite for new flavours across the wider cider category. We’ve seen the emergence of rosé cider as a subcategory in the off-trade this year (with Strongbow Rosé voted Product of the Year 2021 and exotic flavours continue to drive growth within
How many variants of cider and flavoured cider should operators look to stock in their outlets this summer? How can a good range be constructed across draught and packaged? Tap space has become increasingly competitive. When building your range, outlets can maintain throughput and quality with mainstream draught cider options, while offering greater choice and increasing the average price per serve through premium packaged cider. Remember to allocate more fridge space to cider for the spring and summer months when this category outperforms. While we expect a spike in trade ups during reopening as consumers celebrate the return to the on-trade, we predict behaviours will soon revert to what they were previously. In 2019, 500,000 pints of mainstream apple cider were poured every day – that’s almost one in every two pints of cider. Strongbow Original is the best-selling cider brand in the UK. It is the most widely distributed cider, with 2019 records showing Strongbow Original stocked in almost 40,000 pubs around the UK, delivering £8,100 per bar per year. It is also one of the least seasonal cider brands, delivering strong throughput throughout the entire year. With such high demand, mainstream apple cider should still be the first tap on every bar. Draught cider is a huge segment in the on-trade and outperforms the total cider category. Looking at a typical year, in 2019 draught cider experienced +1.2% value growth on the previous year. Typically, flavoured draught cider in particular is driving this growth, with both mainstream and premium up +5% and +60% respectively during the same time period . In 2019, 5 million pints of apple cider were being poured every week – that’s around 70% of all draught cider sales. What’s more, 70% of the volume delivered by flavoured draught is incremental to the cider category. Typically, flavoured cider – both mainstream and premium – performs exceptionally well over the summer months, so operators should look to
offer both apple and flavoured options on draught to meet customer demand and maximise sales.
Consumers are looking for the brands they know deliver on quality and taste, so including the well-known, topperforming favourites such as Strongbow, the best-selling cider brand in the UK, will help drive sales through the reopening period, as well as maintain quality due to higher throughputs. Outlets stocking Strongbow Original alongside Strongbow Dark Fruit on the impactful and space-saving Strongbow dual-branded fount have grown their total cider category rate of sale by almost 21%. This demonstrates the benefit of stocking the best-selling apple and best-selling flavoured cider brands together. Outlets can also stock Strongbow Cloudy Apple alongside Strongbow Dark Fruit on the Dual Fount to appeal to younger consumers. Although mainstream flavoured cider is driving growth within the category, premium flavoured cider can be a better option for more premium outlets as it’s more reflective of the pub or bar’s image. Just over 20% of premium outlets stock a premium flavoured cider on draught , so there’s a gap in the market for boosting revenues and matching their cider offering to the expectations of their clientele. Premium flavoured cider accounts for 63% of all packaged cider volume sales and 65% value for on-trade outlets. Maximise the return on fridge space by balancing the number of flavours available to ensure choice but avoiding duplication. With so many flavour variations to choose from, look to curate a diverse offering from a relatively tight range to cover the popular flavour profiles – from exotic to berry options. How can operators best promote their
venue’s cider offer? Fuelled by the importance of outdoor space – 53% of people said they would be more likely to visit a pub with a beer garden, increasing to 67% among 25 to 34-year-olds – cider should absolutely have its day in the sun for reopening and during 2021. Enjoying a crisp pint of apple cider or an over-ice flavoured cider in a pub garden will be a huge pull for customers returning to the ontrade. Include photos, videos and hashtags across your digital platforms to remind consumers of what they have been missing and to establish your pub as the place to be over summer. With all this in mind, no doubt licensed venues are looking forward to a summer of maximised sales.
Bounce Back Loans: What To Do If You Can’t Repay? It has been a turbulent time for hospitality, with a large number of restaurants and eateries caught up in a financial crisis that has been sparked by a number of factors including rising costs and ongoing economic uncertainty. Even before Covid hit, many successful restaurant chains were falling by the wayside as we saw the likes of Jamie’s Italian and Prezzo closing their doors. Covid-19 was set to hit the sector even harder and, keen to buoy up a struggling sector, the Chancellor handed out a lifeline in the form of the Bounce Back Loan Scheme. This allowed businesses to borrow between £2,000 and up to 25% of their turnover, limited to a maximum of £50,000. Applications for the scheme closed in March 2021, and thousands of businesses took advantage of the government backed scheme to allow them to stay afloat. However, with repayments now starting to kick in, from May 2021, many business owners are struggling to pay back what they owe.
wages, covering business rates to covering monthly business costs or overheads. However, they must be used for business purposes and cannot be used to pay dividends or to pay for personal items, such as a mortgage or household purchases.
other household bills – that amount will need to be repaid.
Earlier this year, the government rolled out the Pay as You Grow Scheme which was designed to allow for more flexible repayment on Bounce Back Loans over fears that businesses will struggle to repay the money owed with the first repayments being due from May 2021.
This is a voluntary form of liquidation that allows the company to close whilst settling debts they owe to creditors.
This allowed companies to be able to delay repayments by a further 6 months, extend the length of the loan from 6 years to 10 years at the same interest rates and make interest-only payment for 6 months. However, many will still struggle to pay the loans back due to the severity of their financial difficulties caused by Covid and the lockdowns.
WHAT HAPPENS IF I CAN’T REPAY THE LOAN? If a company can’t afford to repay the Bounce Back Loans and they are discussing their situation with an Insolvency Practitioner, the declarations made by the director(s) at application stage will be reviewed by the Insolvency Practitioner and the company’s actions looked at closely. This is because when applying for the Bounce Back Loan Scheme, business owners were asked to formally declare that the pandemic was the reason that their business was facing difficulties and that before the pandemic the business was ‘financially sound.’ So, if a company can’t pay back the Bounce Back Loans and the directors are found to have provided false information in this declaration, the directors might be made personally liable for the loan once the company has been liquidated.
WHAT TO DO WHEN YOUR COMPANY CAN’T PAY BACK THE LOAN? Earlier this year, the Chancellor extended the flexibility of the loan, meaning businesses are not obligated to make repayments on their loans until 18 months after they originally took them out. John Bell is director and founder of licensed insolvency practitioners Clarke Bell and here he explains the purpose of the Bounce Back Loan Scheme and what business owners can do if they cannot repay the loan.
WHAT IS THE BOUNCE BACK LOAN SCHEME? The Bounce Back Loan Scheme was initiated by the government to help small to medium businesses that were originally excluded from the Coronavirus Business Interruption Scheme. It was designed to offer a quick cash injection to struggling businesses to sustain them during the pandemic. The loans are interest free for the initial 12 months and then have a 100% government-backed guarantee for lenders. Once the first 18 months are up, there is an interest rate of 2.5% per year and repayments can be stretched for up to 10 years. The loans can be used for a range of purposes, from paying staff
Businesses first began to receive loan payments in May 2020, meaning the first repayments are due in May 2021. So, if you are continuing to struggle, you can take advantage of delaying the loan repayments for a further 6 months. However, if you can’t repay Bounce Back Loans due to a deeper cashflow problem within your business, it might be time to look at other options. These can include HMRC time to pay arrangements, options for business rescue including Company Voluntary Arrangement, or in the case that your business is not viable, liquidation via a Creditors’ Voluntary Liquidation.
CAN BOUNCE BACK LOANS BE WRITTEN OFF? As Bounce Back Loans are loans to the company, and not the individual such as the director, if the company goes into liquidation, the loan will be written off. However, if some of the Bounce Back Loan has been used to pay for non-company items – such as paying the director’s home mortgage or
So, if you can’t pay back the Bounce Back Loan and your company is no longer sustainable, you might consider liquidating through a Creditors’ Voluntary Liquidation (CVL).
A CVL is a formal insolvency process carried out by a licensed Insolvency Practitioner who liquidates the company, stopping it from trading and operating. (This is opposed to Compulsory Liquidation, where a company is forced to stop trading by creditors who issue a winding-up petition to the court if a company owes them £750 or more and their payment demands have gone unfulfilled.) Businesses struggling to pay back the Bounce Back Loans may also consider a Company Voluntary Arrangement (CVA). However, this will only be available to companies that have real chances of business rescue. A CVA is also an option open to insolvent businesses, however, unlike liquidation, a CVA aims to turn the business around and restore it to profitability. A CVA allows an insolvent company to come to an agreement with creditors to repay its debts over a fixed period of time. Whilst a company is under a CVA, the director remains in control and it can continue to trade. This is a process that is also carried out by an Insolvency Practitioner who will work with the company directors and their accountant. An Insolvency Practitioner is also appointed to carry out the CVA and is the ‘Supervisor’ during the length of the CVA – which is typically three to five years.
CAN’T REPAY BOUNCE BACK LOANS? If your company is struggling financially and you can’t repay your Bounce Back Loans – or any other company debts – you should immediately seek professional advice. Get the situation sorted out as soon as possible to get rid of the problem and the stresses associated with it. If part of your Bounce Back Loan has been spent on non-business items (e.g. your mortgage), this will need to be repaid – and your accountant and Insolvency Practitioner can help you with that. The best option might be to put your company into a CVL and you make a redundancy claim to help pay the loan with monthly repayments. Your Insolvency Practitioner will help you with your redundancy claims – many do not charge an additional fee for this, which means there is more money available for your repayments. Most insolvency practitioners will offer you a free, no obligation initial consultation to discuss your situation and agree a plan to help you navigate the next steps for you and your company. Having a business with debts it can’t pay back is difficult and stressful for a company director, but there are experts who are experienced in this area and ready to help you get through this phase of your life.
The NACC Awards 2021 Launch To Recognise The Unsung Heroes of Care Catering requirements can be downloaded here.
The National Association of Care Catering (NACC) has officially launched the NACC Awards 2021.
Sue Cawthray, National Chair of the NACC, said: “The NACC Awards are an incredibly important part of the NACC calendar of events and our opportunity to showcase and celebrate the exceptional talent, innovation and dedication that care caterers across the country consistently demonstrate.
The prestigious awards are open for entries with a deadline of Friday 16 July 2021. From care homes to community services, such as Meals on Wheels and Lunch Clubs, NACC members are invited and encouraged to recognise the unsung heroes within their organisations and the care catering sector. The judges are looking for inspirational examples of care catering innovation, excellence and dedication in the following categories: The Triumph Over Adversity Award, sponsored by Bullseye Food Packaging Care Establishment of the Year Award, sponsored by Hobart UK Meals on Wheels Award, sponsored by apetito Catering Team of the Year Award, sponsored by CaterCloud Catering Manager of the Year Award, sponsored by Unilever Food Solutions Our Care Catering Hero Award, sponsored by Premier Foods The Triumph Over Adversity Award has returned for 2021, reflecting the ongoing challenges that the Covid-19 pandemic presents within the care sector and to recognise the significant business and/or personal difficulties teams and individuals have overcome to ensure the continued delivery of a quality meal service for residents and clients. The shortlisted finalists will be revealed in August, with the overall
winners announced and honoured by NACC members, industry colleagues and friends at a special gala awards dinner on Thursday 7th October 2021 at the East Midlands Conference Centre, Nottingham, as part of the NACC Training & Development Forum 2021*. In addition to the five categories open for nominations, the recipients of the Pam Rhodes Outstanding Achievement Award, sponsored by Anglia Crown, the National Chair’s Award and the ever-popular NACC Region of the Year Award, sponsored by Meiko, will be declared. The NACC Awards 2021 nomination brochure with full nomination
“Good food and nutrition coupled with uplifting dining experiences are fundamental to quality care. Care caterers are keenly aware of the impact mealtimes can have on both physical and mental wellbeing and their desire to do the very best by their residents and clients drives excellence in our sector. This has never been more evident than throughout the pandemic, which has been a particularly challenging for care catering. Through our awards we have the privilege of sharing the many inspirational stories and initiatives. I encourage all our members to enter the NACC Awards 2021 and give our frontline unsung heroes the recognition they deserve. “This year’s gala dinner will be an extremely special event as, once again, we will be able to get together with our members, industry colleagues and friends to celebrate our finalist and winners, and all the amazing accomplishments of our sector over the past year.” Entry to the NACC Awards 2021 is open to members of the NACC. For more information about how to become a member visit www.thenacc.co.uk.
Kicking Off Summer In Style Summer of Sport Offers Standout Opportunity If football fans and pub goers needed any more of an excuse to get back to the pub then football is it, and the arrival, better late than never of UEFA European football Championships kicking off June 11 is the biggest opportunity to drive sales since Christmas 2019. New research suggests that 6.9 million UK adults intend to watch the postponed UEFA European Football Championships in a pub or bar. 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. 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 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. Publicans are looking at these sporting events as key pillars of their summer revenue. With 41% saying they believe that the UEFA European Championships will be the most profitable event this summer for pubs. 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.
HEINEKEN SHARES TIPS AND INSIGHTS TO MAXIMISE OPPORTUNITY On top of over £2million worth of investment provided directly to pubs through its UEFA EURO 2020TM support packages, Heineken® has launched the ‘Heineken® Check In Challenge’ on MatchPint. Fans are encouraged to visit their local in the run up to the tournament for the chance to win over 100 pairs of match tickets. Heineken® is also supporting stockists with over £200k investment in pub gardens to maximise capacity and increase viewing areas.
CREATING THE PERFECT FORMATION Great atmosphere is a vital consideration for UEFA EURO 2020™ fans, so think about how you can enhance this in your venue and bring the tournament to life safely whilst delivering a great experience. Position screens in well-lit and open spaces, outside where possible, to maximise space and promote social distancing while ensuring all tables have a clear view of the game. Check your speakers and volume in advance to ensure fans can hear every moment of the action. Take advantage of tech innovations including Order & Pay services to manage table bookings, speed up service and even take pre-orders! We know that 77% of consumers don’t want to queue at the bar while enjoying sport], so this can help keep your customers satisfied and your table service system running smoothly. But don’t let tech do away with the social connections that your customers have missed – friendly greetings, good service and recommendations from staff truly make the on trade experience!
drink’ promotions or package deals for larger groups, will help extend your trading period and increase spend per head. Refine your menu and encourage pre-ordering of food and drink packages for groups who reserve a table – this will aid your kitchen staff, as well as help manage stock orders. Don’t forget your match-day offers need to be easy to understand and quick to serve, as everything has to be geared to making the most of the big occasion. A whopping £4.7 billion worth of drinks were sold (the equivalent of 546 million pints of beer) over an 8-week period during the World Cup in 2018, so delivering what your consumers are looking for is vital – and that’s beer! Bring in the key beer players, especially classic lager. Lager is the top choice for consumers during sporting events, with 87% of UEFA EURO 2020™ consumers finding the range of lager important. Heineken® is the number one beer associated with sport and Official Beer Partner of UEFA EURO 2020™. Actively sought out by consumers to enjoy while watching the match, Heineken® lager over-indexes on social get-together occasions. What’s more, offering Heineken® on draught means more money through the till as it has the strongest value rate of sale as the sole stocked mainstream premium lager and can command the highest price per pint in the category. Heineken® appeals to the younger consumer willing to spend more money per pint, making it the best mainstream premium brand to back for this year’s tournament. Don’t forget the moderators! With 50% of UK consumers now moderating their alcohol intake, Heineken 0.0 is the perfect alcohol-free option for UEFA EURO 2020™ fans who want to feel part of the occasion. Heineken 0.0 is the number one no and low alcohol brand and delivers twice the rate of sale than other packaged brands in this segment. Drink sales really ramp-up from around 1.5 hours before the match and are often five to six times higher than normal around kick-off. To help relieve pressure on staff, aim to create more serving spaces where possible, particularly outdoors. Make use of countertop draught systems such as BLADE or think about renting moveable SmartDispense™BarPro systems to help you serve more, great quality pints during the tournament. Whatever you do, it’s important to deliver a perfect serve, every time. A fresh, cold, perfectly poured pint is something that consumers can only get from their local and therefore plays a huge role enticing them back into the pub and shaping their sporting experience. See the page opposite for details.
PROMOTING AN UNRIVALLED OFFERING AND KEY FIXTURES Once you’ve established a winning offering, don’t forget to shout about it! Considering 70% of consumers get their information on an outlet’s offerings through social media, promote the sporting events you’re showing well in advance on your website and social channels as well as on A-boards outside the pub, to drive footfall and sales. Social posts ahead of match days or events will remind people of your venue as a sports destination, helping encourage pre-booking and generating buzz. For best practice, it’s recommended that each specific sporting event gets 2+ posts in the lead up to match-days and that you state all the details clearly on the day of the game. Excite and tempt customers with videos of perfectly poured pints, outdoor space and the exhilaration of match day. Familiarise yourself with the fixtures and plan accordingly – while there’s no guarantee as to the home nations’ performance, let’s prepare to win!
SNACK ATTACK When it comes to satisfying customers in pubs and bars, competition is fierce and continues to grow. Therefore, it is crucial for operators to always be on the lookout for ways to update their products and services accordingly, and meet customers’ growing and changing demands. Sports fans tend to linger longer in pubs, and snacks provide a lucrative opportunity to increase sales and profit. According to research from NPD group out-ofhome snacking pre-pandemic rose by 11% with pubs seeing the strongest growth with spend on snacks increasing by 28%.
Tune Into Customers’ Healthy Mindset & Grow Sales With Good Earth
sharing moments, sporting or otherwise, feel like a special experience. Tyrrells Sea Salt & Cider Vinegar crisps can be enjoyed with a sauvignon blanc for a delicious flavour-filled combination, while Tyrrells Mature Cheddar & Chive pairs with white burgundy to deliver fresh and complementary flavours. While Tyrrells Mature Cheddar & Chive pairs with white burgundy to deliver fresh and complementary flavours” “To meet the excitement and vibrancy that the summer will bring, cider can be a more refreshing choice than wine or beer. Our Tyrrells Mature Cheddar & Chive are the perfect pair for a dry cider for a full and rich taste experience. For a more dynamic combination, our Tyrrells Sweet Chilli and Red Pepper crisps can be paired with sweeter ciders based on dessert apples which cut through spice and savoury flavours for a delectable contrast.” See page 21 for details.
WHAT MAKES SCRATCHINGS SO SPECIAL? THE RELATIONSHIP BETWEEN SCRATCHINGS AND THE PUB It’s official - pork scratchings are the ULTIMATE PUB SNACK! In a recent poll by the Daily Mail, pork scratchings topped the list when 2,000 pubgoers were asked to name their favourite pub snack. Matt Smith, Marketing Director for Tayto Group explains, “Pubs hold a special place in British hearts as somewhere to relax, shake off the stresses of daily life and enjoy ourselves. Pork scratchings have long been part of that experience. When consumers talk about scratchings, they often recall the very first time they tried them in the pub, often evoking quite vivid and emotional memories of a close friend or relative who first encouraged them to taste one. A pub without scratchings really isn’t a proper pub!” Pork scratchings are undisputedly linked with drinking alcohol - 83% of pork snacks are consumed with a drink - and drinking is associated with the pub. The combination of a pint and scratching is one that many have grown up with and see as fundamental to the pub experience. Scratchings are the perfect partner to booze as Smith explains, “Scratchings are the perfect partner to cider, beer, wine and spirits due to their unique taste. The fattiness balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour of a drink and helps get your thirst on - making both the snacks and the drinks even more moreish… especially on a hot summery day. There really is no matching a scratching.” Matt explains, “In every piece of research we have conducted, taste is always the No1 reason for purchase as consumers recognise savoury snacks are a treat and so, have to be ‘worth the calories’. This is underlined in pork scratchings where consumers crave the unique taste so much that 1 in 5 people will simply not buy another snack if they are not available1, making them a ‘must-stock’ item!”
ITS ALL ABOUT SIMPLICITY No offering is complete without the legendary pork crackling agrees Rob Parkin of SCT-SCT. "We had seen a huge surge in demand prior to the pandemic. We are delighted to say that pork crackling is as popular as ever, the unique flavour and texture is something that cannot be matched. “All good landlords know how to please the customers and will have a good selection of ready snacks for every drink and every occasion. And simple ready to eat snacks work well! “Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular which abroad back into fashion!" "At Proper by SCT we have 11 Flavours available of Pork Crackling Snacks, you certainly will not be disappointed."
IT'S NOT ALL ABOUT THE CRACKLING Rob Parkin goes on to explain how the hospitality trade can benefit from offering a range of snack this football season.
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ENHANCING THE ATMOSPHERE
SCORING THE RIGHT FOOD AND DRINK OFFERING
Products and Services
Electronic Temperature Instruments Launches Industrial Non-Contact Temperature Thermometer
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Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com
Free Your Spirit with Mermaid Gin Mermaid’s relaunch in 2019 piqued the interest of many with its strikingly sculpted bottle, crafted entirely from plastic-free, recyclable and biodegradable materials. Since then, the Isle of Wight Distillery team have been busy, launching Mermaid Pink Gin in the summer of 2019 – a blend of their signature spirit with fresh strawberries grown on the island – followed by Mermaid Salt Vodka in September 2020, with its subtle savoury notes proving a favourite amongst bartenders and mixologists. All Mermaid spirits are island-inspired, using ethically sourced and local, wild-foraged ingredients, with fragrant rock samphire giving Mermaid Gin its signature ‘hint of sea air’. For the perfect serve, Mermaid Gin is complemented by Fever-Tree Refreshingly Light Tonic, a slice or two of cucumber and just a few juniper berries to create an ocean breeze in a glass. Having gained plastic-free and Net Zero accreditations, the team also works closely with its charitable partners, the Hampshire and Isle of Wight Wildlife Trust. The Mermaid crew has committed to supporting the restoration and protection of the Solent strait’s internationally important seagrass meadows. As part of the
‘#WilderSolent’ initiative run by Hampshire & Isle of Wight Wildlife Trust, the Distillery team are now ‘marine champions’, monitoring and protecting the meadows in the Solent and acting as ambassadors for seagrass. At the Isle of Wight Distillery, home of Mermaid Gin, talented local artist Sienna Anderson has been refreshing The Mermaid Bar. Step inside this seemingly unassuming local pub and you will find a busy hive of activity where all Mermaid spirits are produced. Visitors are invited to relax, watch the stills in action, sample the range of island-inspired spirits and enjoy a Mermaid & Tonic on the terrace, overlooking the picturesque Nettlestone valley. To get in contact with the team for information on stocking Mermaid, as well as point of sale support and perfect serves, call 01983 613653 or email Kevin Travers, Business Development Manager at email@example.com To find out more about Mermaid and the distillery’s spirit ranges, head to www.isleofwightdistillery.com or check out their social media profiles @mermaidgin and @isleofwightdistillery or see advert on the facing page.
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. The GIGA X3c / X3 G2 allows JURA to impressively
demonstrate Swiss innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. Coupled with top performance in every respect, this results in a high tech automatic coffee machine that is ideally tailored to the requirements of hotel breakfasts, restaurants, bars and seminar / conference venues. Recommended maximum daily output 150 cups per day. Visit uk.jura.com or email firstname.lastname@example.org for further information or see the advert on page 5.
JURA - Speciality Coffee
Infrared thermometers can take surface temperatures at a distance, providing accurate temperatures without having to touch the object being measured. The RayTemp HSE incorporates a 1:1 optic ratio (target distance ratio) and a fixed emissivity of 0.95, making it more than suitable for a wide range of applications. Furthermore, each RayTemp HSE is housed in a robust
ABS case that contains Biomaster Antimicrobial Technology, maintaining hygienic values by reducing bacterial growth. The RayTemp can also measure forehead temperature. In this mode, the multi-colour display show’s readings in two seconds, implementing a traffic light system that specifies an individual's general wellness. Green for a healthy temperature and yellow or red indicating whether the person being tested may have a fever. RayTemp HSE can operate within cold or hot environments without issues so long as a quick and easy step is introduced. By allowing the instrument to acclimatise for no more than 30 minutes, this will improve readings and maintain accurate two second results. For more information on RayTemp HSE please visit: https://thermometer.co.uk/infraredthermometers/1373-raytemp-hse-ir-thermometer.html See the advert on page 4.
Celebration Packaging Introduces New Range of Reusable, Microwavable Hinged-Lid Food Containers In response to customer demand, Celebration Packaging is pleased to announce that is now able to offer customised reusable, microwavable hinged-lid food containers for back of house / kitchen food prep applications. The reusable containers are made from virgin polypropylene (PP) and can be sent for recycling.
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.
The new products are made from high-clarity virgin PP, which allows users to easily identify contents, speeding up meal preparation and avoiding service errors. The packaging is easy to use, as it is delivered nested and stackable, enabling speed of service, and features easy opening lid tabs and a hinged lid.
This new food-grade PP hinged-lid container range delivers on all three priorities as it significantly reduces the amount of plastic used in busy kitchens, can be 100% recycled at the end of its life, and is reusable.
Perfect for portion control, both the rectangular and round containers have 200ml capacity, and a 400ml (deep) round container will soon be available. Custom shapes and sizes are also available, and the containers
Further increasing the versatility of the new PP microwavable and reusable range, filled containers can also be placed in a freezer if required. For more information, visit https://bit.ly/3soolAH
Putting reuse at the front of ‘reduce; recycle; reuse’
The Benefits of Custom Gift Vouchers for Your Business This Summer
Vouchers have been a successful lifeline for lots of hospitality businesses during the recent pandemic, providing additional financial support whilst being told to remain closed. They are expected to remain strong as businesses can now re-open and people are looking to spend their money on gifts and days out with their loved ones. People love to give and receive gift vouchers as gifts, and an attractive gift voucher design can act as a highly effective branding tool. Gift vouchers are a targeted form of marketing, and the receiver is almost certainly always motivated to use them. They tend to guarantee at least one visit and making a good impression when they do means you could end up with a brand-new repeat customer! There are many ways you can
keep track of your gift vouchers, whether that be manually or with a fully automated system. Vouchers are versatile and each one will come with an alphanumeric code to prove its individuality. Moreover, according to Reward-It, 72% of people spend 20% more than the original value of their gift cards. This means whilst you are getting improved up-front cash flow, you will most likely get further revenue when the customer redeems their voucher. Customised gift vouchers are increasingly boasting positive benefits to retailers beyond the price of purchase and redemption. Get yours today. For further information visit www.securevouchers.co.uk or see the advert on page 9.
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. 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.
Products and Services
Super Quick, Free Range, Super Easy Microsave and WINIA, A Perfect Match for Short Order Regeneration
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-of-the-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.
Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk
See the advert on page 17.
Get Ready for the British Summer with a New Uniform From Kylemark There’s no denying that the world of hospitality has changed in the last year. With alfresco dining becoming ‘the new norm’, businesses have had to change and adapt; and with this uniforms too. Fleeces, softshells and gilets are now becoming standard as the British summer is, as we well know, not always predictable.
Kylemark have been supplying the hospitality trade with branded uniforms for over 24 years attracting happy customers such as Tom Kerridge, Restaurant Associates, Brasserie Blanc and Mellors. We pride ourselves in a service that helps the customer find that unique look, special to their hotel, restaurant or pub.
We are now delighted to introduce the County Collection; a range of classic UK made cotton canvas aprons that have been paired with a selection of shirts, waistcoats, trousers and tops. Combine this with our in-house branding we can supply you with a uniform from it’s conception to manufacture to delivery, making sure of quality every step of the way. We offer free embroidery, set-up and delivery when you spend over £100.
For more information contact our sales team on 01292 618344 or visit www.kylemark.co.uk or see the advert on page 4.
The benefits of easy cleaning and large reductions in service costs of the Microsave microwave cavity liner are well known, but the advantages of this clever invention can sometimes be lost on smaller cavity microwaves, where the cooking capacity drops to less than ½ Gastronorm size with the Microsave inserted.
means that with the Microsave protecting the cavity, these ovens can still accommodate a ½ Gsatronorm or two 1/3rd Gastronorm dishes. Perfect for fast turnaround, different item cooking and still only a matter of seconds to clean the oven at the end of service. Regale are so keen to ‘spread the word’ they are offering three free gastronorm dishes with every 1500w and 1850w oven, whilst stocks last.
This is not an issue when the Microsave is used in conjunction with the excellent range of commercial microwaves from WINIA.
See the advert on page 30 or www.regale.co.uk email@example.com 01329 285518
The extra-large cavity of the 1500W & 1850W range ( 370mm x 370mm x 198mm WxDxH )
NINE ELMS No.18 - Quality Non-Alc For Lovers Of Good Food Award-winning NINE ELMS No.18 is a ruby velven – a new type of non-alcoholic drink, created in London, that has been specially designed to complement good food. Expertly crafted from the juice of four types of dark berry and aromatised with an intricate blend of 20 different botanical infusions and distillates, this intriguing non-alcoholic concoction is full of flavour and character. With juicy red & black fruits, uplifting herbaceous notes, warm earthy spice, gentle acidity and soft tannins, NINE ELMS No.18 is most enjoyable served with rich savoury dishes – try it with antipasti, charcuterie, chargrilled vegetables, roasted meats or cheese. A versatile serve, NINE ELMS No.18 is also the perfect ingredient for creating a range of sophisticated non-alcoholic cocktails. Try combining NINE ELMS No.18 with a good quality tonic, ice and a slice of
orange for a refreshing and stylish twist on this Summer's spritz trend. The striking 750ml bottle can be found on the menus of a growing range of London’s finest restaurants and bars, including Isaac McHale’s The Clove Club, The Frog by Adam Handling and Decimo at The Standard Hotel; a fantastic endorsement of this quality drink. Rapidly making a name for itself as the solution to “What to drink if you’re eating but not drinking?”, NINE ELMS No.18 is a truly inclusive drinking experience that brings people of all backgrounds and beliefs together, whether that’s over a meal, sitting at a bar or simply enjoyed al fresco this Summer. www.nineelmsdrinks.com firstname.lastname@example.org
The Source Trade Show Preview
Celebrate at the Source Trade Show in June! Events and show partner Taste of the West will have been trading for 30 years. They are also celebrating 15 years of collaborating together on the Source trade show, which first emerged as Select Food & Drink in 2006! The show has gone from strength to strength since then, bringing the best of the South West to buyers from hospitality, catering and retail.
The Source trade show will be one of the first trade shows for a year – and help stimulate South West trade. The Source trade show has taken place in Westpoint, Exeter annually for more than 10 years, and will be one of the first trade shows for food and drink in 2021, when it takes place on Wednesday 8th & Thursday 9th June. Attracting buyers from retail, hospitality, and catering, it showcases the best the South West region has to offer, from artisan food & drink to essential goods and services. Although not open to the public, this trade show provides an important stimulus for the South West food and drink trade - offering buyers the chance to come and meet suppliers face to face for the first time in more than a year. After all the doom and gloom over the last many months, isn’t it nice to have something to celebrate? Hale Events, organisers of the Source trade show, have cause for celebration too. This year both Hale
“For those buyers wishing to come and see new suppliers and get great ideas for their business, this event takes some beating!” says Mike Anderson, MD of show organisers Hale Events. “We are delighted that government regulations will allow this trade show to happen. All the measures are in place to make this a safe and enjoyable visit. Thousands of car parking spaces, all within 5minutes’ walk of the entrance, lots of space inside, wider aisles, grab and go catering, and new outside space make this a great venue and trade show to come to and reconnect with the market.” (CONTINUED ON FACING PAGE...)
The Source Trade Show Preview
Celebrate at the Source Trade Show in June! (CONTINUED FROM FACING PAGE) Mike continues “We know that suppliers, as well as everyone involved in food retail and hospitality, are looking forward to getting back together to network and find out what is new after a year of isolation. Source can help stimulate this sector, showcase innovation and provide a platform for producers”. For more information about the show, to book a stand, or for trade buyers to register to attend, please call 01934 733433, follow the show on Twitter @sourcefooddrink, or visit www.thesourcetradeshow.co.uk.
South West Labels
South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.
The labelling gun market can be complicated. Many products are known by dif-
Barton Reed & Co
Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds. From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty. Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations. Seven reasons why you should choose Barton Reed &
ferent names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand H4 to view our products. Co to supply your contract furniture:
• Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help. Call us on 01409 271189, visit www.bartonreed.co.uk or email email@example.com Alternatively see us on Stand H33 at The Source Trade Show.
SEE US ON STAND H33
Visit CLH News on Stand A2 at The Source Trade Show
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
How Technology Can Change the Hospitality Sector in The UK After Reopening By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The Covid-19 pandemic has changed the way the hospitality sector operates. One whole year the sector faced stiff challenges as most were forced to shut down their restaurants, pubs, and bars as part of the lockdown restrictions. Some restaurants/hotels scaled up and boosted the use of online order management, delivery technologies and digital loyalty platforms in a bid to survive the pandemic. Now with the opening of the hospitality sector after the restrictions are being relaxed post lockdown, restaurants, pubs, and bars are gearing up to revive their businesses with new hygiene and physical separation measures, contactless orders, and contact-less payment technologies. Technology again has brought in rapid changes in the sectors as many restaurants, pubs, and bars are switching and offering digital solutions. A McKinsey Global Survey of executives in 2020 has highlighted how the pandemic has accelerated the digitisation of all hospitality platforms by a minimum of three to four years, thereby bringing in changes in the business supply chain. The primary challenge for the owners is to adopt the right technologies and use them to communicate with their customers. The government is also working on initiatives for contactless dining, which at present is driving the market growth.
CONTACTLESS DINING One can describe contactless dining as a way to reduce customer physical contact at restaurants and bars. Many eating joints have opted for contactless options where they send the food menu on mobile phones of the customers. Customers scan the QR code provided by the restaurants and can order through them.
TECHNOLOGIES AND TOOLS As restaurants didn’t have customers and visitors till now, delivery platforms were gaining popularity. Now, as the sector is gradually opening, the restaurants should adopt a thorough system to process delivery orders and
manage delivery pickups. Also, to reduce the costs and dependency on manpower, technology excellence will be needed to manage orders and payments efficiently. Prominent delivery platforms, Uber Eats, Deliveroo, Glovo, and Just Eat are known to apply user-friendly means. They provide a sales platform to restaurants and manage the delivery process. More and more restaurants will now have to integrate them into their operational flow. Besides, the restaurants can also take technological assistance to manage inventory and plan supply for their joints. Taking technical help will reduce human error, repetition, wastage and also over-ordering. Talking about the adoption of new technology into the hospitality sector, Rupert Gutteridge, Chief Revenue Officer, pay platform Ordamo, said that the digital and contactless menus and payments are yet to gain popularity as the hospitality sector highly depends on interaction with the customers. The tech platform does not offer you that passion for communication. He added that most restaurant owners fear that full digitisation of the restaurants, pubs and bars will lead to loss of customers. But Covid-19 painted a different picture of social distancing and isolation, changing the basics of operations.
EYE ON FUTURE The benefits of ordering online are many. Restaurant owners should now chalk out a plan to picture a postCovid world and see what all apps can support and complement their operations. Owners can take advantage of the apps or tools to manage customer reviews, delivery, and schemes like voucher distribution and loyalty points. As Gutteridge had mentioned that the hospitality sector, which was always depends on personal touch and communication, may change invariably with the introduction and adoption of contactless menu, payment, and ordering. That would mean the adoption of technology would make the sector less hospitable and warm.
But rather than considering this, one can see that technology can supplement a great service and may open ways to connect with customers beyond the restaurant premises.
Point of Sale Technology Designed for Hospitality
ShinHeung Precision Co., LTD, (also called, SHC) is a leading corporation which provides the best quality precision machines. SHC was found in 1968 and have 16 affiliates in 11 countries. We have 25 offices and factories around the world with HQ and main factory located in South Korea. SHC maintains partnerships with Samsung, LG, Hyundai, Toyota and etc. with its own precision technologies accumulated over the years. SHC took over ECR business from Samsung in 2001, establishing SAM4S affiliate specialized in store automation products such as ECR, PC POS and Receipt printers, having its office in Seoul, Korea. We have human resources with knowledge of more than 30 years of experience in the store automation field. We now produce most sophisticated and diverse products to the world-wide mar-
ket. Our store automation products are extensively used in over 80 countries, having around 100 partners all over the world. Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & self-checkout has increased rapidly. To correspond to the market’s demand, we have launched 15” and 21.5” Kiosk models for the market’s safety and businesses. Moreover, we plan on adding 32” Kiosk model in the 2Q of 2021. Since 2012, we have been attending retail technology related exhibitions such as EuroCIS, EuroShop, NRF, Computex, GITEX and etc. When we become a safer place for us to freely interact with each other, we would be more than happy to meet you in person and introduce our products. See the advert on the facing page for details.
It's Time For You To Get Budget Proof By Dan Brookman, CEO of Airship (www.airship.co.uk) and Toggle (www.usetoggle.com)
Now, I am an optimist. Those who know me, know that I have a passion for business and generally a positive outlook; especially around the hospitality sector that I’ve spent my working life in. My preset as a founder and entrepreneur is to push for business growth and to seek out opportunities, however there have been occasions over the last year when I shouldn’t have jumped as quickly as I did, consolidation and cost control would have been a better strategy. It’s a tough shout though when you’re pushing for growth. Budgeting though, enables control of costs and as long as you know the costs coming down the track, you can turn dials based on expected revenues. Right now the future remains uncertain but one thing we do know is there’s going to be an immediate boom for hospitality - we’ve seen it already in the volume of bookings and we’ve been incredibly lucky with sunny (if not chilly) trading. This boom might be followed by a lull, or further restrictions, or it might just all get back to normal. But whatever the future, the key now is to control costs,
maximise margins and make the most of this initial surge of customers. There’s going to be a deluge of new data and you are going to want to market to that data. Platforms such as Mailchimp charge based on the size of your lists, some platforms have additional broadcast charges alongside licenses; you succeed and then you pay more money for your success. Whereas Airship and Toggle are #BudgetProof. Any customer can sign-up and the price will be fixed for the length of their contract. This is no matter the size of your database (nor how it grows whilst we’re working together) or the amount of emails that you send. Or the revenue generated through Toggle. Or the amount of support that you use. Now’s the time to choose partners which won’t penalise you for your success. Where you won’t be charged based on volume, where you won’t be refused additional support when you need it. Choose one that wants you to succeed. Visit www.airship.co.uk and www.usetoggle.com
GonnaOrder, The Online Ordering System That Delivers ROI
Looking for a cost-effective, highly configurable food ordering and payment solution for your business? LOOK NO FURTHER! GonnaOrder is here to support businesses becoming truly independent, streamlining their processes and gaining back control of their business.
THE FUTURE OF ORDERING IS DIGITAL While online ordering and delivery were already gaining momentum before the coronavirus outbreak, the pandemic accelerated their adoption. Interactive QR menus, online table ordering, and online payments—all solutions offered by GonnaOrder—are about to become the new norm at the restaurant of the future.
TECH ON THE TABLE: QR MENU & ONLINE TABLE ORDERING Using GonnaOrder’s self-ordering system, table ordering and QR menu technology will help you boost your sales by increasing table turnover and operate in a more efficient manner. Ordering through QR menus empowers your customers to safely order and pre-order faster from anywhere (their table, home, office or on the road). This will result in higher profit margins and greater customer retention—with an end-to-end seamless dining experience.
BREAKING FREE FROM THIRD-PARTY DELIVERY PLATFORMS Third-party delivery companies are causing alarm for many restaurant, bar and pub businesses with their increasingly high commission fees. GonnaOrder not only help you break loose from third parties by digitally controlling customer data and menus with 0% commissions, but also allows you to build customer loyalty with a rich set of features (such as special offers, giveaways, discount vouchers).
BENEFITS OF USING GONNAORDER • 0% commission online ordering app for takeaway and delivery • Dedicated Consumer Mobile App • Improved table turnover with an easy-to-use table ordering system • Branded native iOS and Android App • Streamlined operations with automatic order printing • More repeat customers with frictionless loyalty features REGISTER FOR FREE TODAY! Try it for Free today! Visit: www.gonnaorder.com or contact our sales team at firstname.lastname@example.org
CaterCloud Enhances its FREE Offering - The Secret Ingredient to Menu Management Success and Compliance with Natasha’s Law costing system offers a wealth of enhanced functionality to help caterers gain significant efficiencies in their operations, to control costs and profits. CaterCloud helps businesses ensure food safety remains a key focus. With food labelling regulations set to change in October 2021, as a result of Natasha’s Law, all England-based businesses working in the food industry will be required to clearly label all foods for direct sale, produced and packed on their premises with a full list of ingredients detailing the full allergen profile. Designed to help businesses prepare for this upcoming regulation, CaterCloud provides sub-allergen information and tagging; QR Code menu scanning for live allergen and nutritional information, along with the ability to print Natasha’s Law compliant food labels. CaterCloud also offers customers access to a range of accredited training for allergen awareness and food safety in conjunction with Allergy Accreditation.
Manchester-based, e-f group has released the latest enhanced feature version of its FREE TO USE cloud-based, menu management platform, CaterCloud.
Shop Local The easy-to-use, next generation allergen, nutrition, menu planning and
CaterCloud’s innovative functionality also boasts many other benefits to enable easy to use menu and cost management for caterers across the hospitality, healthcare, education and retail sectors. The flexible menu planner, with a drag and drop feature, allows the user to instantly evaluate rotational menus, costs and nutritional values using the nutritional database with 1,000s of ingredients. All this combined allows your business to assess its performance using the interactive KPI dashboards. The loyalty programmes were the backbone of the global operators’ distribution strategy’, but their power is stripped out when the frequent business traveller is grounded. As the pandemic makes its presence felt, the global players have had to cut their staff and pull back on their marketing as they moved into cash-preservation mode, just as their franchisees desperately needed that distribution support. Hoteliers have been forced to turn to different sources for guests, including construction and key workers, but without the history of looking for solid, reliable sources of revenue, their success is patchy. At Magnuson Hotels, the group has years of experience in bringing in the guests that others have passed by, allowing owners to outperform the market during the pandemic. In 2020, Magnuson Hotels’ local business strategy outperformed the USA RevPAR average by 3X, and largely via a foundation of local business for each of its hotels.
The hotel sector has realised that global brands means global marketing and when the global market falls away, they do not have the people or the experience to bring guests in through the door from alternative markets.
Tom Magnuson, Magnuson Hotels’ CEO, said: “With international leisure and the largest corporates grounded, hoteliers are having to look local to fill beds. “Traditionally, the big, global operators have built their businesses around
Users of CaterCloud have special access to the e-foods’ Buyers’ Club and benefit from its substantial buying power. The Buyers’ Club is made up of a network of trusted accredited suppliers across the UK. Users can purchase food and non-food goods from these suppliers and expect to generate savings of between 5 to 10%. Paul Mizen, Chief Executive, e-f group said: “During the pandemic we haven’t rested on our laurels and we’ve been working hard behind the scenes internally and with existing clients to innovate and enhance the features of our Catercloud system. With the hospitality industry, set to explode again, we wanted to be ready to offer that sector especially, this enhanced FREE software which will most certainly help catering managers and chefs maximise efficiencies, streamline processes and save costs. We continue to be at the forefront of delivering the innovate features the industry needs. As we’ve previously stated this is our way of giving something back to the industry upon which our business was founded.” CaterCloud is without doubt the smartest, most intuitive platform available to caterers. For more information go to www.catercloud.com or www.e-foods.co.uk or see the advert on page 36. being able to fill hotels with the top-tier loyalty members, the road warriors who spend over 200 nights a year travelling. But that market does not exist at the moment and it is not clear when it is coming back.” ‘Our strategy always has been to secure 50% of your business base through local segments such as construction, government, transportation, security, medical. These segments always ravel 52 weeks a year, and will protect hotel owners though ups and downs.’ “What we have seen is that SMEs are sending their folks out on the road by car, and that the leisure traveller is also staying close to home, enjoying rediscovering what is around them. At Magnuson Hotels we have always looked for guests which others overlook and during the past year our local teams have been working with care providers and building firms, even monitoring development plans to see where demand will pop up. Where other companies have had to turn to the expensive OTAs, we’re proud to have been able to bring guests in without it costing the hotelier.” See the advert on the facing page for details, email email@example.com or visit www.magnusonhotelsworldwide.co.uk
95% Of The Hospitality Industry Plan To Continue Using Pay And Order Technology Post-Pandemic During the COVID-19 pandemic the hospitality industry has been forced to pivot towards a digital-first approach to deal with restrictions – reinventing what it means to dine in, order and pay at restaurants, cafes and bars.
quickly to survive. 80% of small restaurants now offer a takeaway or delivery service making it hospitalities biggest success in the past year.
New research by card payment provider, Dojo (https://dojo.tech/), reveals whether these technological innovations are a temporary fix, or forecast to be used and implemented beyond the pandemic.
This demand for delivery has prompted a boom in demand for courier jobs. According to a new study by Paymentsense, delivery drivers are the most in-demand job roles for 2020 with over 3.3 million vacancies across the UK.
Takeaway has now become essential with 55% of these owners expect to be dependent on delivery and takeaway services in 2021.
Dojo surveyed 300 hospitality owners and management staff at smallmedium sized businesses and 500 avid restaurant goers across March and April 2021 to find out. 95% of restaurants plan to continue using order and pay technology after the pandemic One of the biggest digital changes to the hospitality industry in the past year has been the methods of ordering and paying. The need for a reduced contact service between hospitality staff and customers has propelled the adoption of mobile and self service technologies. From mobile apps to web ordering, 43% of customers have been using some form of order and pay technology since July 2020. Before the pandemic, this type of technology was in its infancy and only just emerging in the UK hospitality industry. This technology has been pushed to the forefront of restaurant owners minds as a useful solution to enable their establishments to open. 34% of hospitality businesses already use order and pay technology, and 42% of those who don’t, plan to introduce it in 2021. Out of all the 300 owners and management surveyed, a staggering 95% of those using order and pay technology stated they plan to continue using it even after the pandemic is over – meaning order and pay is here to stay.
83% of consumers favour app over phone orders when ordering a restaurant or takeaway Digital menus are the new normal – with 88% of restaurants stating they will continue to use them after the pandemic It is not only order and pay tech that has changed how the hospitality industry operates with customers. The pandemic has also seen a huge increase in the number of restaurants and eateries using online menus, with 57% of them now offering physical and digital menus at their venues. The resurgence of the QR code has enabled restaurants to offer minimal contact for customers. Restaurant goers can now simply scan a QR code present on the table and be presented with the digital menu via their smartphone, improving both efficiency and customer experience. 88% of these restaurants stated they would continue the use of their online menus after the pandemic has subsided. 55% of restaurant owners expect to be dependent on delivery and takeaway services in 2021 With Government restriction only allowing takeaway services for hospitality during the lockdowns, businesses have had to adapt their models
Consumer behaviour was forced to change, but consumer preference has also shifted alongside it – with most reacting positively to the new technology. Out of the 500 customers surveyed, 83% stated they prefer to use a mobile device when ordering food and drinks. This has had a positive impact on brand loyalty and revenue with 29% of consumers more likely to order again from a restaurant that offers online ordering as opposed to telephone ordering, and 27% of consumers more likely to spend more online compared to in-person and telephone ordering. Jon Knott, Head of Customer Insights at Dojo commented: “Technology has played a huge role in our daily lives the past year – it’s enabled us to connect with our loved ones, as well as order our favourite meals, without leaving our homes. As lockdown restrictions ease, it’s important for the hospitality industry to reflect on the changes it’s made to adapt. Perhaps this new tech adoption can help create even more efficiencies and help safeguard trading in the future.”
Table Tap Offers Exceptional Customer Service and Social Distancing at Dusk 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. 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. 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 with 28 tables, we pride ourselves on exceptional customer service and thanks to Table
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Tap, we’re able to be on top of our game.” 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. 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.” Table Tap is available for free trials, visit www.brentwoodradios.co.uk/tabletap.
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Anderson Zaks, an independent, UK-based multichannel Payment Gateway, together with leading EPOS provider SPARK EPoS, have launched a new mobile payment solution designed especially for the hospitality sector. With the UK lockdown now lifting, restaurant, pubs and cafes are preparing for a forecasted pent-up demand not seen since the ‘Roaring Twenties’ and post war boom. The new solution enables restaurants and cafes to extend their offerings with outdoor service options, including drive thru’s, mobile stores and pop-ups, as they welcome customers back within social distancing guidelines. The hospitality solution works on Android handheld devices and with wi-fi connectivity provides full order menu management, including kitchen printing and order and contactless pay at the table. Even if the wi-fi connection drops out in the middle of a field at a festival, the devices can still take transactions, which means no missed sales. The payment system is
integrated with stock control systems, so orders and payments can be easily reconciled with goods and produce sold for accurate stock management. Staff tips are also managed effectively, keeping staff happy. Iain High, CEO at Anderson Zaks commented; “The recent global disruption has been a difficult time for many businesses in the hospitality and retail sectors. However, experts, not just statisticians and economists, are forecasting a demand for travel, eating out and entertainment not seen since after the last two world wars”
For more information please visit:
Hospitality Technology Less Work and Better Results? Your Guests Hold The Secret
There’s a growing trend amongst your guests, and society in general, that can go a long way to helping you manage your property easier and more successfully. You may have noticed more and more people managing their home life, work days, and holiday trips online via their smartphones or computers. They make notes, keep appointments, research, socialise, do their banking, and book travel. The advantages of this are all based around convenience, speed, and simplicity. It keeps all their information in one place, lets them perform actions quickly, and reduces the chance of losing information or recording something inaccurately. Have you ever thought “there’s got to be an easier way to run my property”? Small accommodation providers can achieve this same
sense of convenience and simplicity with hotel management software. Eliminating your need for physical notebooks or ledgers, manual data entry, and time-consuming admin, software makes running your property as easy as using an app on a smartphone - as so many of your guests do. There will always be a perception that technology is complex and difficult to understand, and only people with a background in tech can understand it. This is not the case at all. In fact some providers design their software for exactly your property type, to the point where you can get started within a day. To learn more about how you can run your property better and get time back in your day, check out Little Hotelier - a solution built specifically for small accommodations. For further details visit the website at www.littlehotelier.com/hotel-management-software
The New Agency Fighting for a Greener Future Launched this Spring, Warrior Agency is an agency doing things differently and delivering a UK first in green services to help transition organisations to a more sustainable future. Founded by Lizzie McManus, Warrior Agency, is an agency supporting the hospitality sector with the usual PR, social media, influencer, digital marketing, design and website services, as well as offering Green Audits and a Green Consultancy service. Lizzie explains: “Warrior’s Green Audit looks at all elements of your business, offering ways you can reduce costs and carbon emissions. We help you plan a steady transition to a more sustainable future, all on
your own terms and in manageable stages. Warrior will be there every step of the way including project creation and inception, employee engagement, reviews, completion, accreditation, and public relations to share your positive news.” The Green House Hotel in Bournemouth was Warrior’s first client for the Green Audit, Olivia O’Sullivan, General Manager, commented: “We’d been searching for this service for several months, and couldn’t find it anywhere, so we were delighted when Warrior Agency launched and offered exactly what we had been looking for. Although The Green House Hotel is well-known for its green credentials, and has been voted the UK’s best eco-boutique hotel a number of times, it’s important to us that we don’t rest on our laurels, and we work hard to remain in that top spot.” To find out more about Warrior’s services visit www.warrioragency.co.uk or email firstname.lastname@example.org
A bespoke service that helps your establishment reduce its: • Energy • Water • Waste • Carbon footprint A specialist in PR and Social Media for hospitality, Warrior Agency also promotes your positive changes to your audience.
Cleaning, Hygiene and Infection Control
New Campaign Dedicated To Ensuring Hand Sanitiser Practices Measure Up Skin health and hygiene specialist, GOJO Industries-Europe Ltd, has launched a ‘Hand Sanitiser Integrity’ campaign to help businesses sustain safe and effective hand hygiene practice. When hand sanitiser demand outpaced supply during the pandemic, many turned to dispensers and bottles that could be refilled from large sanitiser containers. According to a recent study 70% of businesses sometimes refill hand sanitiser system cartridges, and 60% of these plan to continue those practices when supply chains return to normal, post-COVID. However, they may not be the safest or most effective solution – and can actually pose a risk to public health. These ‘open refill’ dispensers are typically serviced by pouring product into them and are usually ‘topped-off’ from gallons or drums of sanitiser that are not equipped with pumps for individual, portion controlled product usage. Problems associated with this system include branded hand sanitiser products being refilled with other formulas, products mixing into unknown chemical combinations, inadvertent contamination or degradation, and product tampering. All of which can mean an uncompliant and potentially harmful end product. Furthermore, mixing hand sanitisers can result in a poor user experience, producing a watery or sticky product, and can also cause skin irritation , which can all contribute towards lower levels
of compliance. The wrong product could also jam the pump, rendering the dispenser unusable. To ensure hand sanitiser safety measures up, the integrity campaign recommends buyers should: • opt for products that meet key standards, including EN 14476 and EN 12791 • ensure the product is dermatologically tested • check that refills are sealed to prevent contamination. Smart, safe, and sustainable, PURELL® SANITARY SEALED™ refills simply snap into place on site. Since they are sealed at the point of manufacture, the product inside is protected from contamination. Dermatologically tested, PURELL’s scientifically advanced formulation has been proven to maintain skin health, whilst killing 99.99% of the most common germs that may be harmful. It has also passed key norm EN14476 in just 30 seconds . PURELL remains the market leader, thanks to its focus on formulation without compromise. For more information, call +44 (0)1908 588444, email CustomerExperience@GOJO.com or visit www.GOJO.com
Innovative Antibacterial Touchpoint Cover Hospitality Sector Getting Back In The Flow That's Helping Business Reopen Safely! Genesis Biosciences Calling On Businesses To Check Their Drains After Lockdown Global Hygiene company Veraco has become leading innovators in hygiene solutions for frequently touched surfaces like doors, hand rails and touch screens. Their Safe Pad™ range of antimicrobial touchpoint covers are trusted across sectors by the likes of Deutsche Bank, CBRE, Muller, COS, Unilever, Canary Wharf Group, Premierships clubs such as Wolverhampton Wanderers FC and many others. As hospitality and retail are reopening, they have launched the Veraco Clear Range™. They are designed for premium settings where it is important to integrate with the interior design but where hygiene safety is still critical. Veraco products contain a ‘Silver Ion’ technology that attacks harmful bacteria and viruses. The technology kills bacteria by reducing microbial growth up to 99.99 %. It breaks down the biological makeup and prevents its ability to reproduce, multiply and form bio-films.
Antimicrobial silver technology is not new and has been used in hospitals and critical care for a long time. The products work continuously on touch so they provide an important backup to other measures like cleaning and hand hygiene. George Strong from Veraco said “It is really important that we listen to the market and respond to what they tell us. Hygiene safety is critical everywhere but for businesses where the design experience is also critical, that shouldn’t have to be compromised. Our clear range is a perfect solution for restaurants, bars and hotels ” www.veraco.co.uk email@example.com 020 8167 2854 See the advert on the facing page for further details.
With hotels, restaurants and cafés closed to the public for months, many commercial kitchens have been left idle and unused and so too have the properties’ drainage systems. As venues begin to reopen, business owners will need to ensure their premises continue to meet all regulations and hygiene requirements which includes maintaining clear drains.
For pubs, restaurants and all other businesses with commercial kitchens there are strict regulations in place for how waste products must be disposed of, in particular fats, oils and grease (FOG). This is to prevent them from reaching water systems and contributing to the increasing fatberg problem as well as blocked pipes, bad odours and potentially flooding. While grease traps are designed to stop FOG from entering the drainage system, regular maintenance to keep them operating efficiently and with minimal odours is essential. With kitchens dormant for some time, and grease traps left untouched, there is a
chance fatty deposits from prelockdown may have caused blockages which inevitably will require chemical or mechanical treatment.
Genesis Biosciences, which specialises in creating probiotic cleaning solutions, has developed a compact and effective system for easily maintaining drainage systems and grease traps. GD Ultra is a simple to use dispenser system which automatically distributes a daily dose of powerful beneficial bacteria that work to break down FOG. The dispenser can easily be plumbed in to the pipe to feed the probiotics in to the system. One 310ml GD Ultra cartridge will last for three months so once installed, it eliminates the need for manual dosing 'and can ultimately reduce waste disposal costs for those in the hospitality industry. To find out more about Genesis Biosciences’ grease traps and drain maintenance range, visit www.evogenprofessional.com
Cleaning, Hygiene and Infection Control Issue 60
Groundbreaking Health Technology Products Support Hospitality Reopening International, said: “We are looking forward to bringing our health technology to the UK. The announcement from the team at Fujita Health University in Japan further demonstrates that ozone sterilisation technology is a viable alternative to the use of chemicals for disinfection.”
A UK business partnership is bringing health technology to the hospitality industry to support businesses as the easing of lockdown restrictions begin. 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. Medklinn International, the health technology company that has pioneered research and development into negative ionisation and ozone in the sterilisation process, already provides air and surface sterilisation solutions in ASIA, the USA, Canada, Australia and Germany. Now the business is set to launch in the UK. Daniel Lu, chief technology and innovation officer of Medklinn
Jasun Envirocare Despite the lockdown Jasun has continued to expand its Air and Water hygiene division within the hospitality sector. Post lockdown Jasun has found that its multi-disciplined approach to air and water hygiene combined with the fact that as a filter manufacturer has allowed it to respond positively to client requests whilst others are struggling to meet deadlines and site requirements. Based in Waterlooville, Hampshire Jasun’s service division is able to provide support nationally with engineers covering the whole country. Where clients also require dire damper testing, which is a legal requirement, they are able to combine this with the other services and reduce overall costs. Jasun is working with some of the UK’s largest chains as well as offering its bespoke service to smaller operations, and even individual sole proprietor sites.
Steve Jones, Brand Manager Medklinn UK, said: “We’re really excited to be launching Medklinn UK. Our products are already used by some of the leading global brands in the hospitality industry, including Hyatt, Mandarin Oriental and Singapore’s Changi Airport. We believe that they will be particularly useful as we make steps towards easing restrictions and reopening the UK following the lockdowns over the past 12 months.” In addition to the latest breakthrough in neutralising coronavirus particles, Medklinn 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 • Neutralising allergenic organic compounds such as pet dander and the protein
During the lockdown we saw an interesting mix of business seeing hospitality work drop but at the same time we saw a massive increase in demand for air filters, which we make for all sectors including healthcare. Our broad spread of segments allowed us to offer stability to our existing clients and bring stability to new ones, many of whom have seen their service providers go out of business during lockdown. Call 02392 644700 or email firstname.lastname@example.org
in the faeces of dust mites, which are often the cause of allergies Medklinn UK will offer a range of air and surface sterilisers designed for business use including: • Permanent units for spaces up to 1,000 sq ft such as hotel guest rooms, washrooms, offices and classrooms • Permanent units for large spaces of 3,000 sq ft or more such as hotel corridors, washrooms, restaurants, halls, offices, exhibition centres, supermarkets, food processing and manufacturing plants • Portable units for ad hoc treatments of indoor odours recommended for hotel guest rooms, restaurants and facilities management It will also offer ozone water systems (for washrooms, industrial kitchens, food processing factories) and integrated sterilisation systems (for public washrooms, food processing and F&B outlets and supermarkets). The consumer range from Medklinn will feature two products - one suitable for the home and travel and one for use in vehicles. For further information about Medklinn UK please visit uk.medklinn.com or contact email@example.com.
Helping Hotels and Restaurants to Bounce Back Aspenprint, a leading design and print agency for the hospitality industry have been busy helping hotels, restaurants, pubs, cafes, bars and food outlets to reopen ready for a busy summer ahead, with many Brits opting for staycations within the UK. After a hectic 2020 providing clients with essential social distancing products such as protective screens, branded face masks and specialist wipeable menu material which can even go in the dishwasher, it’s looking like an exciting start to summer 2021. Popular items so far include giant branded deckchairs (perfect for social media snaps!), revamped interior and exterior signage, newly developed menu designs on a range of paper stocks and scores of branded greaseproof paper. Managing Director, Ian Shenton, comments; "We are
proud to expand our wide range of outdoor solutions to include branded parasols, cafe barriers, swing boards, PVC banners in a variety of sizes, as well as giant and normal sized branded deckchairs to ensure customers have the very best outdoor dining experience. We have also launched our new antibacterial laminate which is proven to kill 99.9% of germs which touch its surface and has been tested according to ISO21702 and ISO22 standards. This protective antibacterial coating can be added to menus, brochures, flyers, posters and more and has been really popular in helping our clients to re-open and stay safe. We’re really looking forward to a busy summer helping our clients to re-open." Follow Aspenprint on social media to stay updated with the latest product offerings. Contact Aspenprint for all your signage, design and print needs on 01202 717418 or visit www.aspenprint.com or see the advert on page 7.
Technology proven to kill viruses and bacteria including Covid 19 at prices that don’t damage your profits
Versa Air+Surface Sterilizer Effective against
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Cleaning, Hygiene & Infection Control Evaness 100% Biodegradable Consumables Range 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.
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.
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 nonbiodegradable are specifically designed to combat the transmission of viruses and bacteria.
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
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 easyto-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. See the advert below for details.
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 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 email@example.com or visit the website at www.barbel.net
Cleaning, Hygiene and Infection Control
Enhance the Perception of Clean with a Venue That Smells Great Now that the hospitality industry is 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.
WASHROOM FOCUS 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-byminute 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 bio-enzymatic 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 openair 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
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 / firstname.lastname@example.org
Cleaning, Hygiene and Infection Control Issue 60
New Ground-Breaking ‘Always-on’ Room Sanitiser System Launched to Help UK Businesses Prevent Transmission of COVID-19 A new ground-breaking ‘always on’ air and surface sanitiser system has been launched to help hospitality venues get back to business by giving customers and staff complete peace of mind. PureSan continuously sanitises any indoor space whilst in normal use, preventing the transmission of harmful viruses and bacteria, including COVID-19. The PureSan window sticker will soon become the internationally recog-
nised hallmark of a space that is continuously sanitised and always clinically clean, ensuring both customers and staff feel safe in a ‘PureSan protected’ environment.
In addition to eliminating COVID-19, PureSan is proven to eradicate over 35 harmful viruses, bacteria and fungi.
The system has been certified and approved by the EPA and NSF, is approved for use on food contact surfaces with no rinse required [NSF rated D-2] and produces no harmful by-products.
PureSan has huge commercial benefits to help hospitality businesses recover from the pandemic, including raising customer confidence and footfall, and dramatically reducing staff absence due to sickness.
Each system has its own SIM card that enables the PureSan team to monitor and control the system remotely 24/7, ensuring hospitality venues can welcome customers inside with confidence. Tested by a UKAS accredited lab in many commercial environments, PureSan is certified and proven to create and maintain a clinically clean indoor area.
The system is highly cost effective with low monthly running costs and can often prove cost neutral with the low cost easily offset by an increase in revenue. For more information, please visit: www.puresan.org
Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to re-open 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 products”, said Martyn Wright, managing director of
The Jade Air Purification System The Jade Air Purification System is among the most advanced and effective Air Purification Systems on the market today, bringing the clean, fresh and re-energising air to your business premises. Engineered to maximise the air change rate by moving large volumes without the air drag that often occurs in more inferior air purifiers. The top air outlet design allows air to cascade out the top and efficiently flow throughout the room while keeping the sound volume at an industry leading low level. It's as quiet as a standard household dishwasher. Household quiet, but with the strength to provide healthier air in even the most demanding of environments.
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: email@example.com Website: www.brunelengraving.co.uk See the advert on the facing page for further information. Our exclusive six stages of technology not only filter the air – we also sterilise it. We diminish everything that is in the air: bioaerosols, odours, gasses, disinfectants, particulates, moulds, viruses, bacteria and fungus. We also re-energise the air to combat fatigue and to give the air a ‘lighter’ feel. Headaches, fatigue, itchy eyes, dry skin, coughing, sneezing, and the need for inhalers are all ways polluted air can cause discomfort and inconvenience. We eliminate the causes of these problems. The Jade is designed with premium in mind, in its beautiful contemporary styling on the outside, its sophisticated technology on the inside, and its airflow performance throughout. Find out more or purchase your Jade unit at www.scaukandireland.com
Cleaning, Hygiene and Infection Control
Amaryllis Cleaning Services It’s imperative that businesses within the hospitality industry are on their game. Given the current pandemic, quality clean is now a basic requirement necessary for the industry to function effectively, keeping both customers and employees safe.
Amaryllis Cleaning Services Would you like to entrust the chore of cleaning your business to professionals in order to save on time? Amaryllis Cleaning Services put the needs and requirements of our clients at the heart of everything we do.
Tel: 020 3722 6372 or 07306 888590 Email: firstname.lastname@example.org
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Amaryllis cleaning services has consistently been delivering to its clients, quality cleaning. Managing some of the most prestigious 5-star pubs and restaurant, Air B n B, hotels etc. Their portfolio management caters to extraordinary standards with meticulousness and attention to detail which cannot be faulted. The company and its staff has continuously gone beyond what’s required in delivery an exceptional service. Why choose Amaryllis cleaning? They have consistently catered to the hospitality industry, before the pandemic and will continue after such as “Their reputation is built on quality” The company makes their clients needs their priority. Amaryllis will assist businesses in the hospitality industry to maintain high standard, elevate those which are struggling at the moment through implementation of proactive viable cleaning
solutions and programs which are unique to their needs. Whilst the cleaning industry is now over run with companies offering the service, quality companies are hard to find. There is a difference with merely offering a service to meet the demand and catering to each company’s needs. Amaryllis cleaning services will improve the quality of your businesses and customer experience. They are a cleaning company of the highest standards which is reflected in their day-to-day operation, staff, policies, procedures and the service they provide. The company is multi-faceted. Offering day to day contractual and one-off cleaning services to hotels, Air B n B, Pubs, Restaurant, Bars, Clubs etc. So, whilst you plan for the future, pulling more customers through the door, selecting wine, ale, spirits for the coming events and seasons, opulently relaxing staycations, your loyal customers anticipates the next mouth-watering taste bud adventure, Amaryllis has already prepared you for tomorrow. Tel: 020 3722 6372 or 07306 888590 Email: email@example.com
Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety.
Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown. If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.
Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association. If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied. Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air. Visit www.swiftclean.co.uk
Outdoor Spaces The Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years. The Cinders ‘Classic’ comes as a sixfoot long double grill (TG160), or a halfsized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-tolight and powerful, getting up to tempera-
ture in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives. Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards. The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away. Discover more at www.cindersbarbecues.co.uk or call 01524 262900.
Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.
Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to firstname.lastname@example.org & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: email@example.com
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Enhance Your Customers' Experience with Ambimedia range of outdoor 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.
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
Call us today to arrange a survey with one our technical experts and let us help you transform you venue. T: 01246 906958 E: firstname.lastname@example.org W: www.ambimedia.org
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:
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• 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 email@example.com 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 | firstname.lastname@example.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”
Previous Clients Include:
Environmentally Sustainable, Ecodek Solid Decking Boards 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. 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. 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 www.ecodek.co.uk or speak to a product specialist on 01978 667840.
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. 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! 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 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. R H Hall offer the full package... From site visit, design and quotation - to supply of the perfect outdoor kitchen!!! Contact our knowledgeable sales team on 01296 663400 or email@example.com to help you choose the perfect equipment for any operation!
Café Culture - Pavement Profit and public houses.
We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. 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
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 firstname.lastname@example.org
Cantilever designs, manufactures and installs bars for the hospitality industry - and we have been doing so since the early 1990’s. We offer a complete service in bar design that includes operational planning, project management and installation.
Alongside so many of our clients, we found last year a challenge and we are pleased to be working again on many new and varied projects. It is great to share the growing confidence of our customers and be part of shaping the future of hospitality as we move out of lockdown. Reflecting the changing times our office has moved to Stonehouse, Gloucestershire and our team of designers are part of the new wave of flexible working arrangements and are geographically spread from Belfast to Bavaria. The majority of our current projects are UK based, but we have projects running in Paris, Italy and the USA. Our team is friendly, professional and dedicated – we can develop and undertake the full build of your
project or we can work with your design and build team and deliver the operational workings of the bar. We hope that 2021 is a successful year for everyone in this business of ours. If you have a project in mind, we love to chat about bars so give us a call. Tel: 01453732040 Email: email@example.com Website: www.cantileverbars.com
Design and Refit
Bridge Art At Bridge Art, we are art consultants, committed to quality, aesthetic excellence and client satisfaction.
Working in collaboration with designers, the hospitality industry and private collectors, we offer art advisory, develop concepts and customise art programs to meet
individual project needs. Not only do we work with a selection of artists to provide bespoke pieces, we also offer in-house design, producing original artwork, picture editing and professional printing. We pride ourselves on our bespoke picture framing service and have an extensive knowledge on a variety of mouldings, mounts, glass and fittings. Our experienced framers will work with you to accommodate your vision and budget, recommending frame and mount designs based on your project.
Art consultants committed to quality, aesthetic excellence and client satisfaction
We provide the full package, all under one roof, from project-brief to installation. To see more of what we do, you can find us on Instagram at @bridgeart1, or visit our website, www.bridgeart.co.uk. If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or firstname.lastname@example.org
7 Things to Remember About Commercial Refrigeration Whether you’re unaware of proper commercial refrigeration protocol or you’ve picked up bad habits along the way, there are many foodservice businesses and staff that forget the basics when it comes to running, using and maintaining commercial refrigeration. Any commercial refrigeration is a major investment for a business and so it’s vital to make sure it is used correctly, not only to increase lifespan of equipment but also, critically, for food safety.
This isn’t just a gimmick to create extra work for staff but is vital for food safety and to minimise food waste. 5.DO observe basic food storage rules. Ideally cooked and raw foods should be stored in separate equipment to avoid cross contamination. 6.DO remember that commercial refrigeration requires more attention than a domestic fridge freezer. Vents, condensers and filter areas will attract dust & dirt which must be periodically removed to ensure effective and efficient operation. Regular cleaning and maintenance are vital to performance and to prevent possible breakdowns.
1.DO know what foods should be stored at what temperature. For general produce aim for around 2°C to 5°C. Fresh meat and fish should be stored between -2°C to +2°C while frozen foods should be stored at -18°C or 7.DO pay attention to the climate class allocated to lower. It’s no good just keeping food cold, it needs to be equipment. This denotes the maximum ambient temperastored at specific temperatures to delay the growth of bac- tures that a unit can work in effectively and efficiently and teria and preserve freshness. so dictates where it’s suitable for use. For example, a fridge with climate class 3 is designed for maximum ambient 2.DO monitor and record temperatures. This is good practice for any HACCP plan and also promotes best prac- conditions of 25°C, which lends itself to positioning in a standard storage room. Fridges with climate class 4 or 5 tice and additional food safety. are suitable for use in maximum ambient temperatures of 3.DO clearly label all foods detail30°C and 40°C respectively, therefore ing the contents, prep dates, use by can be situated in the working kitchen dates and the member of staff createnvironment where it tends to be hoting the label. Colour coded day labels ter. are great for at a glance assessment Tele - 01455 234 776 of what needs to be used first. Email 4.DO observe stock rotation and email@example.com use the first in first out (FIFO) system. Web - www.fridgefreezerdirect.co.uk
We provide the full package, all under one roof, from project-brief to installation. Find us on Instagram at @bridgeart1 or visit www.bridgeart.co.uk If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or firstname.lastname@example.org
Design and Refit
Welcome Your Customers Back With Traditional Pub Chairs
Now that customers are able to enjoy a pint or a pub lunch indoors again, the cosy and inviting atmosphere traditional pub furniture creates is once again a key factor when it comes to attracting customers through the doors. Comfortable seating is key for a night at the pub, which is why Trent Furniture supply a selection of traditional chairs designed for comfort, durability and style. The Straight Leg Mates Chair is a colonial style chair, available in three wood finishes with the option to upholster to match your interior
scheme. Alternatively, opt for the Straight Leg Captain’s Chair with its spindleback design and turned wooden legs, also available as a tall chair. For a traditional chair that is equally at home in a café, restaurant, bar or pub, Trent’s Boston Side Chair is a stylish and versatile choice with the option of adding hardwearing faux leather or fabric upholstery and teaming with the Tall Boston Bar Stool and Boston Armchair. To find out more about Trent Furniture’s fantastic range of traditional chairs, with prices starting from just £48.90 for the Straight Leg Mates Chair, please visit www.trentfurniture.co.uk or call 0116 2864 911.
Simon Charles Auctioneers
Join the 1000’s of businesses, large and small, who sell with Simon Charles Auctioneers every week, and connect your stock with our buyers.
Whether your business is looking for an additional low-cost sales channel, or to increase revenue from surplus inventory, or simply looking to just free up warehouse space we can provide tailor made solutions for you. As one of Europe’s largest auction houses, and with over 70 years’ experience, we work with hospitality, manufacturing, leisure, and industry across the UK to
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bring quality new and used equipment to auction.
Having a re-fit or are-model? Then why not make money from the outgoing equipment? Give redundant commercial catering equipment a new lease of life and a new home by selling it through our auctions. We hold weekly online auctions and have a buyer base exceeding 280,000+ buyers. All our products sold quickly with 7-day payment terms. If you would like to know more, contact us now to speak with one of our specialist consultants at email@example.com
Design and Refit
Flameless’ Unique Fragrance Diffusing Candles Flameless’ unique Fragrance Diffusing Candles use proprietary technology to give you the ambience and fragrance of real scented candles, slowly diffusing a natural fragrance made from essential oils, with the added benefits of safety and convenience. Simply use the Flameless remote control (included with each candle) to turn on your Flameless candles as you enter the room or control candles in high or difficult to access places, such as shelves or mantelpieces. The remote has a variable security timer that can be set for 4, 6, 8 or 10 hours so that your candles come on at the appointed hour and turn off after the set time. Flameless candles can safely go where real ones can’t, which makes them ideal for hotels, restaurants, bed & breakfasts, care homes and those places with young children, pets, the elderly and the
merely forgetful! Features Include: • Made in Real Ivory Wax • Exclusive Flameless technology creates a lifelike flame • Flameless diffusion system dispenses natural essential oil fragrances • Use with Flameless Fragrance Pods (sold separately) • 550 Hour Run Time • Includes Remote Control with variable security timer • Includes 2 x D Batteries • Height 21cm, Diameter 9.5cm Flameless Candle’s are exclusively distributed by Virtual Candles Ltd Email: firstname.lastname@example.org Telephone: +44-1622-845-995 Web: www.virtualcandles.co.uk
CardsSafe Pays for Itself!
The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or trial a product or service. Staff can retain customers’ bank cards, store them securely in the CardsSafe unit while their customers enjoy the facilities. When they are ready to return the items or pay their bill, they hand back the key, and their card is returned by staff. CardsSafe is now used by over 5000 major brands in the UK. In the hospitality industries, Young’s pubs, Hilton Hotels, and many independent restaurants and bars. The system helps them to increase spend, prevent walkouts and fight credit card fraud. “Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.” Timothy, Bar Manager at Youngs. For bars and restaurants, the CardsSafe system also helps to eliminate walkouts. For businesses who retain
cards, the temptation for their customers is eliminated, saving the establishment hundreds of pounds per year. To increase spend, there is a solution. Phil Dixon, previous advisor to the BII, was adamant that “If you want to increase spend, you must retain cards.” A simple solution, and one that could be a quick and easy win. CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business? “Turnover increased significantly after CardsSafe was installed, and the system easily pays for itself.” Siobhan, The Prodigal (Barracuda) Sign up to CardsSafe here https://cardssafe.com/account/create-account Or call 0845 500 1040
Southern Contracts is one of the UK’s leading suppliers of industrial laundry, catering and commercial cleaning equipment. We work for many hotels, restaurants, holiday parks, cruise lines, care homes, offshore platforms, marine companies and local authorities, the NHS, the MoD as well as schools and colleges. Founded in 1964 to initially supply and maintain commercial laundry equipment, we are still family run today and are proud to have become a global supplier of not only laundry equipment, but also professional kitchen appliances and commercial cleaning equipment, to well known independent and national clients. We pride ourselves on delivering the very best products and service to our customers. By stocking the leading products of commercial washing machines, industrial tumble dryers, cleaning and catering equipment, we are able to offer independent and unbiased advice to ensure your purchase precisely meets your requirement and budget; our expert team of technical staff are on hand to ensure your business is supported through every aspect of your purchase. From initial advice on current government standards (eg. infection control for commercial washing machines and meeting government legislation with regard to kitchen appliances) we understand the importance of minimal disruption to our clients and cover all aspects of installation to customer training and ongoing maintenance service and repair.
For more information regarding our services for : • Laundry equipment • Kitchen appliances • Commercial cleaning equipment
Contact us now on 03301 222888 www.southerncontracts.co.uk Follow us on : Facebook, Twitter, LinkedIn
Design and Refit
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 con-
ditions. 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 email@example.com, www.spaceray.co.uk or 01473 830551
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 and lounge furniture.
See the advert on page 3.
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
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.
Design and Refit
Anything’s Possible with Saniflo 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 include grease traps and water salvage pumps.
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.
WHEN YOU THINK YOU CAN’T. SANIVITE ® + CAN.
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.
Seating with Wider Appeal from ILF Chairs Hospitality has now got the Green light last to re-open outdoors from the 12th April. Will you be ready and able to cope with the rush? Will your Café, Restaurant, bar have the right outdoor ambience and comfort to stand out from the rest and make your customers want to come back? 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 sup-
ply quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use. Whatever your outdoor furniture needs might be we at ILF are here to help. Why not contact us on 01293 783783 or send an email to:- firstname.lastname@example.org
Sims - The First Port Of Call For Banquette Seating 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.
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.
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.
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
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®+.
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Property and Professional
Help Is At Hand For Businesses Weekly Figures Analysis & Reporting Devastated By The Covid–19 Virus In 2020 Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will
throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.
To advertise in www.guysimmonds.co.uk
LEADING NATIONAL LICENSED PROPERTY AGENTS
ATTENTION VENDORS LOOKING TO SELL OR LEASE?
Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.
• NO SALE - NO COMMISSION • FREE DISCREET VALUATION
call our sales team on
or email sales@ clhnews.co.uk
The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand. Loans will be based upon 2018 & 2019 accounts, as opposed to last year’s figures.
Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery. Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another busi-
Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally. Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out. See their advert on this page and email them basic details of your requirements to see what may be on offer to you.
The Owl & The Pussycat, Teignmouth for Sale Award winning Licensed & Leisure Commercial Estate Agents Bettesworths are pleased to be marketing a wonderful catering opportunity in the soughtafter town of Teignmouth, South Devon. Not only is this property located in a beautiful part of the country but is being offered on a 999 year lease, a rare commodity these days. The Owl & The Pussycat Restaurant is located by the junction of Fore Street and Bank Street in the heart of Teignmouth. Its central location is ideal for access to both the ‘Back Beach’ area of Teignmouth and the Seafront & Den. The lock up premises forms part of a Grade II Listed, three storey building, with elegant
proportions and feature bay windows with white washed elevations fronting the paved Teign Street. This beautifully refurbished restaurant with focal bar seats up to 60 internally and benefits from a trade 'courtyard' to the rear with a sunny aspect seating 30+. The premises also has a pavement licence for seating to the front of the restaurant. The commercial kitchen facilities are first class and include ancillary storage and wash up areas. A viewing is a must to fully appreciate the high standards of this restaurant. The premises is being sold at an asking price of £210,000. For further information please contact Genevieve Stringer on 01803 212021 or email: email@example.com
Spring into Action with Guy Simmonds!... and Prepare for a Good 2021 British Summer! By Stephen Taylor, Managing Director, Guy Simmonds (www.guysimmonds.co.uk) After an extremely long winter, where we have endured another lethal wave of Covid19 and high prevalence, resulting in a full lockdown for the country, the hospitality industry and our beleaguered publicans - how does this Spring re-opening and forthcoming Summer trade bode for the licensed trade? Our last property update documented how the licensed property market was extremely challenging and naturally affected by the pandemic. However, whilst the market, values, profitability and volume of licensed business sales was obviously reduced, at Guy Simmonds we are pleased to have a healthy pipeline of both freehold and leasehold businesses under offer, following a relatively good number of completions taking place over the winter 2020/2021 period. Sale prices for leases and freeholds at Guy Simmonds are covering a broad spectrum, ranging from around £10,000 to circa £1.5 million. We have many further completions throughout the country scheduled for this Spring and Summer 2021. Indeed we are experiencing a shortage of freehold and leasehold businesses to replace recent sales. We have prospective cash purchasers actively and urgently seeking freehold and leasehold pubs and licensed property/businesses nationally to buy now, and they are extremely optimistic of being able to achieve a good trading level this 2021 summer and thereafter. We also offer our specialist expertise whereby we advise retiring freehold owners upon the option of retaining their freehold premises and creating a new free-of-tie lease lease, for their annual income. We advise upon achievable, sustainable rent and terms, (crucial during covid19 prevalence) and find a suitable lessee and have provided this expertise and resulting success for over 30 years. We have purchasers looking to buy due to deciding upon a change of lifestyle, or as a result of being made redundant from other sectors or corporate positions. We also have professional purchasers looking to buy freeholds at sensible figures for investment or/and instructing us to find them a suitable lessee for long
term rental income. Of course values have been affected due to the pandemic, due to the reluctance of banks to lend and since the level of profitability has been severely impacted, often reducing the goodwill element of a business which a purchaser is prepared to pay. Nevertheless, providing a vendor is savvy and realistic, in line with market conditions, sales are still taking place at Guy Simmonds. Freeholds are still hugely popular and finding professional and private buyers, especially since the freehold ‘bricks and mortar’ element of a going concern business always has an intrinsic value. Also a freehold has current/future value for potential ‘change of use’ to residential, which is of course a very buoyant sector at present. We now have to assume Covid19 is endemic, and we will have to learn to live and cope with it in our personal and business lives for the foreseeable future and to plan/react accordingly. Consequently, uncertainty will of course continue to prevail in these unprecedented times, with current and probably future variants of concern, potentially undermining our hugely (thus far) impressive vaccine roll out. However, and with our ‘glass of real ale half full’, we can hopefully look optimistically forward to another summer and thereafter of very good trade in the hospitality industry, with our great resilient operators and publicans again achieving excellent gross profits. This late Spring and Summer should also see our industry hugely benefit from the ‘holiday staycations’ and people who instead of taking holidays abroad, elect to stay in the UK to visit and spend their ‘pent up’ accumulated winter savings in our hugely appealing pubs and restaurants. For those publicans and freehold owners thinking of selling at this possibly optimum time or in the future, please email with your preferred contact details and best telephone number to: firstname.lastname@example.org. We will then contact you in confidence and with no obligation, to discuss values, your exit strategy and crucially offer honest and realistic advice for you, during these challenging times.
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.
• 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.
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
For Sale: Well Established Coastal Town Fish and Chip Shop Offering Owner’s Accommodation
The premises briefly comprise:Customer Servery and Seating Area, Preparation Kitchen, Purpose Equipped Wet Room/Chip Preparation Room, Refrigeration Room and Store Areas, Al Fresco Seating for 16 customers to the front of the property. Self-Contained 2 Double Bedroom Owner’s Accommodation on the upper floors with Sitting Room, Fully Fitted Kitchen and Family Bathroom.
For those businesses not yet open, you can register your interest in the fund today.
• managing short-term cash flow issues • purchasing extra food and drink • making your premises Covid safe
The well presented premises also offer potential for incoming operators to develop the style of trade to suit their own requirements, should they wish.
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;
Stonesmith are delighted to be marketing the sale of this well established and profitable coastal town fish and chip shop. Presented to an extremely high standard throughout and offering a lucrative takeaway business combined with impressive self-contained 2 Double Bedroom Owner’s Accommodation.
Market Plaice Fish Bar is an extremely well-regarded business which has been the subject of continuous investment and improvement by our clients during their 17 years of ownership. The business offers a range of traditional fish and chips along with burgers, pies, sides, condiments and hot and cold drinks. All food is freshly prepared to order. The business has an excellent reputation ensuring impressive regular and repeat trade year-round. The business is offered for sale due to retirement and a viewing appointment is essential in order to fully appreciate the high standards inherent throughout all aspects of the business and property. The freehold business is on the market for an asking price of £345,000. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
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 page 13 or visit www.phoenixsrs.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising T H E W E S T C O U N T RY S P E C I A L I S T S
D! UCE RED
• Established Café Business in Excellent Location • Lock-up Unit Situated on Paignton’s ‘Golden Mile’ • Internal Seating for 30, Covered External Seating for 8 • Strong Local Customer Base with Seasonal Boost • Successful Business Ideal for Owner Operators
• Versatile Catering Premises in Excellent Location • Well Equipped Commercial Kitchen & Seating for 40+ • Smart Interior Suitable for a Variety of Catering Uses • Successfully Operating as an Italian Restaurant, Evenings Only • Reduced to Facilitate a Quick Sale
• Well Established and Successful Restaurant • 32 Cover Dining Area on First Floor with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale
PRICE: OFFERS OVER £600,000 FREEHOLD REF: 3971
• Character Grade II Listed 16th Century Coaching Inn • Situated in the Central Square of Historical North Devon Town of Great Torrington • Traditional Bar, Lounge Bar with Open Fire and Restaurant with 60 + Covers • 3 En-Suite Letting Rooms & 5 Bedroom Owners Accommodation • New Free of Tie Lease - Guide Rent of £35,000 Per Annum
COMBE FLOREY, SOMERSET
• Stunning Grade II Listed Thatched Country Inn • Completely Rebuilt & Refurbished in 2017/18 • Very Successful Business with Far Reaching Catchment Area • Extensive Trading Areas Inside and Out • Viewing Essential
• Stunning Ground Floor Lock Up Restaurant • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished in 2018 • Total Internal Covers up to 60, Total External Covers 30+ • Fully Equipped Commercial Kitchen and Ancillary Spaces • Turnkey Operation Held on a 999 Year Lease
PRICE: NIL INGOING - LEASEHOLD
EAST DEVON COAST
CORNISH COASTAL TOWN
Attractive and Successful Coffee Shop & Lifestyle Boutique Business Prime Trading Position Extremely Well Presented and Profitable Business Opportunity 2 Coffee Lounges & Retail Areas (39), Courtyard Garden (20)
Well Established And Profitable Fish & Chip Takeaway Impressive Self-Contained 2 Bedroom Owners Accommodation Benefits From Considerable Investment & Expenditure Retirement Sale After 17 Years Ownership
Impressive and Beautifully Restored 17th Century Character Inn & Restaurant 8 High Quality Letting Bedrooms Bar, Dining Room & Snug Areas (54+) Patio Trade Terrace & Customer Car Parking Owner's Private Apartment & Additional Land
SOUTH DEVON COAST
EAST DEVON COAST
Free Of Tie Dorset Pub With Wet Sales Only Situated In Sought After Coastal Town Extensive Open Plan Trade Areas (70+) 2 Double Bedroom Private Accommodation Customer Car Park (30), Trade Gardens (90+)
Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Located In A Popular & Highly Sought-After Town
Quality Coffee House & Restaurant Occupying a Prime Trading Position Presented in Excellent Order Throughout 2/3 Bedroom Owners' Apartment & Private Parking Main Cafe (40) & Al Fresco Seating (8)
• Former Wildlife/Tourist Attraction in a World Class Location • Comprising Outdoor Landscaped Area of Approx: 4,600m2 (50,000 sq ft) • Large Restaurant, Retail, Plant Stores & Ancillary Areas • Scope for an Enormous Range of Possible Future Uses • Interest Invited from Serious Potential Occupiers for Proposed Uses/Development of this Unique Site by 16th July 2021
SERIOUS EXPRESSIONS OF INTEREST INVITED REF: 4031
Country Village Destination Inn
Car Park (50) Patio & Beer Garden (50+)
Substantial Former Farmhouse Refurbished To A High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna, Hot Tub, Gardens & Private Parking
Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business
Set in Around 0.6 Acres Bar Areas (32+), Dining Room (43) 4 En-Suite Letting Rooms, 3 Bed Private
THINKING OF SELLING? CALL FOR A FREE VALUATION
01392 201262 www.stonesmith.co.uk
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