Page 1

Issue 65

Self-Isolation Rules “Don’t Go Far Enough” Say Sector Leaders CLHNews

RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:

1. 2. 3. 4.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business

We will tailor a package that is realistic and practical for your business

Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU

07831 407984 or

01628 487613






Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.

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

For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …

• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …

• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …


Please call or text David Hunter on

07831 407984

to discuss how we can help YOU to increase YOUR profits

Prospects of a “cancelled summer” have been raised following the government’s announcement that no changes will be made to Covid self-isolation until August 16. Earlier this week (Tuesday, July 6) new Health Secretary Sajid Javid announced in Parliament that people in England will not have to self-isolate for 10 days at the close contact tests positive and will be advised to take a PCR test instead, however these rules will not come into effect until middle of next month.

of August, when even more people will have the protection of both doses and when modelling suggests the risk from the virus will be lower, anyone who’s a close contact of a positive case will no longer have to self-isolate, if they’ve been fully vaccinated.” “If someone gets their second dose just before, or after, the 16th of August, they’ll need to wait until two weeks after they get the second jab to benefit from these new freedoms so the vaccine has time to build the maximum possible protection.”


Speaking in the House of Commons the Health Secretary said: “From the 16th


Maximise your Profitability Address any concerns you have Supporting you through change

Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at


CLH Digital

Issue 65

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL “Never make an excuse for going to the pub, save it for leaving.” BENNY BELLAMACINA “I’ll believe it when I see it”. They are some of the comments I am seeing regarding the Prime Minister’s announcement of our next move into the 4th stage of our roadmap out of lockdown. I have to say the cynic in me wholeheartedly agrees. We have been here so many times, and already immediately upon the Prime Minister and Health Secretary’s announcements the naysayers were out in force.


Peter Adams

I genuinely think some people would have us in lockdown forever! And more disappointingly, the naysayers seem to be the only people who get airtime. Anyone who dares have an opposing view doesn’t get a look in!

The question I often ask is how long do you think we should continue locking down the economy and restricting our freedom to go about doing our daily business? It’s a fairly simple question that I ask, “when do you think enough will be enough”. Of course, you never get a straight answer! This nonsense has gone on for too long and I fully endorse the Health Secretary’s comments that we are going to have to learn to live with it and return to normal as quickly as possible. Listening to the Health Secretary is like a breath of fresh air. “We cannot live in a world where the only thing we think about it Covid” he said. The Prime Minister must stick to his July 19 reopening - no ifs, no buts, no maybes! From what has been dubbed “Freedom Day”, July 19, mask wearing will become voluntary, while social distancing in pubs and bars will end – along with needing to use a QR code to check-in – meaning a return to drinking at the bar without the requirement for table service. This alone will present the sector with clear challenges. As part of my job I not only monitor the media for news stories and comment, but I also regularly check out the comments section on almost all lead stories, particularly those relating to hospitality. The public is clearly divided. Many are in a “heightened state of panic” and from

some of the comments I have seen, they appear to be primed and ready to unload on anyone they consider to be “putting their safety at risk”. One of the first lessons I learned back in my hospitality training in the 80s was dealing with irate people, with a phrase that stood me well over the years - “I am prepared to listen sympathetically to any comments and or complaints that you have, and do my best to resolve the situation, but please don’t raise your voice and let’s remain calm”! And believe me, in my pub management years I had to deal with a few tense confrontations! People are now criticising the government for not having a dedicated policy regarding mask wearing and social distancing after July 19. For my own “tenpenneth”, the government have interfered enough, it’s time for them to take a step back and let the sector do what it does best - manage itself. Most establishments, particularly independent sector have that uniqueness that the British public love, it is not a one size fits all industry and one rule suits all simply won’t work.

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


01202 552333

FAX: 01202 552666 @CLHNews CLHNews

EDITOR Peter Adams


Watch out for next week’s issue as we are hoping to have some articles from sector bodies and observers with some advice guidance and best practice.

David Bartlett Guy Stephenson

On another subject – the Euros! My team in the CLH office sweepstake went out at the semi-final stage! But I wasn’t too disappointed! England’s first final in 50 years and I have already selected the best sports pub here in Bournemouth to watch the game.


Fantastic news that pubs will sell over 7 million pints on Sunday - WOW!!! Furthermore an estimated 3.2 million pints will be thrown in the air as a celebration! I am old enough to remember England’s 1966 World Cup win vividly, and we have frankly dined out on that long enough! 55 years is too long for this great footballing nation to have waited for another final. So well done and please “bring it home”! Once again we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on

Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Issue 65

CLH Digital


Self-Isolation Rules “Don’t Go Far Enough” Say Sector Leaders “As we make this change, we’ll be drawing on the huge capacity we’ve built for testing and sequencing, and advising close contacts who are fully vaccinated to take a PCR test as soon as possible so they can get certainty about their condition.” “Of course, anyone who tests positive will have to self-isolate, whether they’ve had the jab or not.” Hospitality leaders have described these new selfisolation rules as "too little, too late" to save the industry from a major staffing crisis as restrictions ease. Kate Nicholls, CEO of UKHospitality said: “Today’s (July 6) announcement doesn’t go far enough, quickly enough. The sector is experiencing severe staff shortages, compounded massively by the absence of team members who have been told to isolate despite not having shared shifts with colleagues who tested positive.

“With cases predicted to continue to rise, this means that hospitality’s recovery after 16 months of lockdown and severely disrupted trading will be

STRAIGHT JACKET Kate Allen, owner at luxury holiday lettings company, Salcombe Finest said:"We may have Freedom Day this month, but until August 16 comes, for many small businesses it's like being on day release with an electronic tag. "For the tourism industry, and many other sectors, scrapping self-isolation from August 16 is too little, too late. "By mid-August, you're at the tail end of the holiday season and not scrapping the rules sooner is causing a logistical nightmare for businesses like mine. "Housekeeping teams cannot continue to service holiday homes if they simply don’t have the numbers to do so because of self-isolation rules. "We are expecting many toys to be thrown out of multi-million pound prams for those unable to checkin to their luxury holiday homes. "That we're on track for Freedom Day this month is fantastic but the current self-isolation rules are straitjacketing small businesses, many of whom are seriously handicapped or have to close altogether if someone they work with or rely on tests positive."


Michael Kill CEO Night Time industry Association Said :“We have been encouraged by much of what the Prime Minister said today about what Government restrictions will look like in the next phase of reopening. The end of social distancing; the end of the rule of six and table service for indoor mixing; no ban on mass events; the removal of the need to scan a QR code to enter venues; and the decision not to introduce COVID status certification – these are all very important steps that we have been campaigning for, because they are the restrictions which have decimated the night time economy over the last sixteen months.”

Gloucestershire, said: "Hospitality again bears the brunt of the next wave of problems, staffing shortages have caused issues for weeks, now we are being faced with positive cases and bubbles having to isolate.

“We were disappointed again, despite the positive noises, that the Prime Minister did not confirm that reopening would be going ahead on the 19th of July. As we commented at the time of the last decision on restrictions, one week is simply not enough time for businesses to plan to reopen – and it betrays the sense that the Government doesn’t understand what it takes to reopen a businesses after over a year without trading.”

In another indication of his more upbeat approach to reopening, The health secretary told MPs that “freedom is in our sights once again” and it was time to end top-down rules and rely more on “personal responsibility and common sense”.

“To hear the Prime Minister say that we need to learn to live with this virus is a long overdue step, and will be a relief to our sector. It is difficult to overstate the significance of the impact the pandemic has had on this industry. The Government’s support package has been important but insufficient. After 479 days closed, we now need that counter set to zero so we can start to rebuild.”

BEARS THE BRUNT Steve Gardner-Collins, chairman of Visit

Pubs To Stay Open Later For Sunday’s Euros Final Licensing laws are to be relaxed allowing pubs to stay open later for Sunday’s Euro 2020 final, Downing Street has confirmed. Pus/bars will be able to stay open for an extra 45 minutes until 11.15pm, in case the game goes to extra time and penalties. Ordinarily pubs have to close at 10.30pm on Sundays but prospect of fans being herded out onto streets prior to the game ending, should the match be decided on penalties could lead to chaotic scenes. The extension follows similar moves for the 2014 World Cup and events such

as royal weddings, and is anticipated to be made via a temporary amendment to licencing laws in England and Wales which will mean that pubs will not have to apply to their local council to extend start opening hours. The prime minister’s official spokesman said: “We are taking forward plans to allow pubs to open until 11.15pm on Sunday. “The entire nation has been gripped by the Euros and this will ensure people can come together to enjoy the final in pubs, should they wish to do so.” England will meet Italy who defeated Spain on penalties.

"Expect reduced service levels this summer across the board as customers and staff are equally at risk, despite following all of the guidance, meeting up and socialising under current restrictions is starting to take its toll, when everything moves on from the 19th July we'll all have to take a deep breath as to how the summer will now take shape."


Adding that the pace of vaccination had weakened the link between case numbers and hospitalisations and deaths. “That protective wall means that the odds have shifted in our favour and we can look afresh at many of the measures that we have had to put in place,”


RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: Mobile: 07860 274243


“Introducing a test to release system for fully vaccinated people from the middle of next month not only fails to recognise the carnage the current system is causing hospitality and the wider economy, but also significantly discriminates against a huge proportion of our workforce. Around 60% of our staff are aged between 15-34 and the vast majority will not have had the opportunity to receive both jabs by the 16th August.

harmed. Operators will be forced into reducing their operating hours or closing venues completely. We urge the Government to move quicker on this issue to prevent the summer being cancelled and vast swathes of the population unnecessarily confined to their homes.”





CLH Digital

Issue 65

National Hospitality Day - September 18 Celebration Hospitality Action has joined forces with the industry’s main trade associations, professional bodies and charities to launch a National Hospitality Day to celebrate the sector on 18 September.

ty’s four main charities: the Drinks Trust, Hospitality Action, the Licensed Trade Charity and the Springboard Charity, to support those hit by the pandemic with financial assistance, mental health support and career development.

The campaign is calling on the UK public to visit their favourite venue on the day, while operators and suppliers are being invited to host activities, offers and events to celebrate.

Mark Lewis, chief executive of Hospitality Action, which conceived the concept, said: “The hospitality industry has been the hardest hit by the pandemic, with thousands of businesses and livelihoods lost. Even as the economy slowly unlocks, the hospitality sector is still unable to fully reopen with restrictions keeping businesses closed or struggling to turn a profit.

The common aim is for participating businesses to showcase the industry at its best and give the nation a chance to show its appreciation by venturing out and re-engaging with the places they love following the industry’s toughest year yet. Participating businesses are asked to build a fundraising element into their activities to support UK hospitali-

Participating organisations include UKHospitality, the Institute of Hospitality, the British Beer & Pub Association and the British Institute of Innkeeping.

“The hospitality industry provides community hubs, employment and a huge contribution to the public purse. Our lives will be poorer without them. On one amazing day, we’re going to spark the mother of all parties – and all to help the businesses that have been thrown to their knees by Covid-19, and the people who work in them.” For further details visit

Pubs and Restaurants Continue To Gain Channel Share, Driving Average Spend Up According to the latest data from Lumina Intelligence Eating & Drinking Out Panel, consumer participation in the eating out market grew by +2ppts in 4 w/e 13 June 2021 (vs. 4 w/e 16 May 2021), to 58%. Visit frequency also increased from 0.7 times per week to 1.4 times over the same period. With the re-opening of dine-in hospitality, including indoors, in the last 4 weeks, there has been a shift in channel share in the last 4 weeks. Pubs & bars and restaurants have both gained share, +3.5ppts and +2.3ppts respectively; whilst quick service restaurants (-2.9ppts) and coffee/sandwich (-2.5ppts) lost share. This change in channel usage has also led to an increase in average spend, which rose +7.2% to £9.55 in 4 w/e 13 June 2021. As a result of the reduced restrictions, an increasing proportion of out of home meal occasions were ordered and bought at the venue,

accounting for almost 7 in 10 occasions, an increase of +4.1ppts vs the previous 4 weeks. Meanwhile both delivery and click & collect saw share fall by -2.0ppts and -3.0ppts respectively. Commenting on the results, Insight Director at Lumina Intelligence, Blonnie Whist, said: “With the re-opening of indoor dining, we’ve seen an increase in participation and frequency of eating out and the shift towards higher spend channels such as restaurants and pubs/bars has also driven up average spend. As predicted, the increase in on-premise dining has led to a drop in delivery and click & collect occasions, but these remain an important route to market for those consumers who remain nervous about venturing out to venues and as a continued source of revenue for operators.”

PM Confirms “Freedom Day” Plans as England Moves to Step Four July 19 Issue 65

Prime Minister Boris Johnson has announced that Ingle will move towards step 4 of the roadmap out of lockdown meaning that face masks will no longer be legally required, and social distancing rules will be scrapped in July 19 meaning that there will be no requirement for covert certificates as a condition to entry to venues or events, and there were no longer be a requirement for table service in pubs The PM said he expected the final step would happen as planned on 19 July, however this will not be confirmed until July 12. St will be removed, as will the one-metre-plus social distancing requirement and the legal obligation to wear a face covering in certain situations. All businesses will be permitted to reopen, including nightclubs. The limit on numbers of people attending concerts, theatre and sports events will be removed and employers can “start planning a safe return to the workplace”. People will still have to self-isolate if they are told to do so by the NHS Test and Trace app or if they test positive, however the prime minister said the government was looking to move to “a different regime for fully vaccinated contacts of those testing positive”. The Prime Minister also said the government will work with the travel industry towards removing the need for fully vaccinated arrivals from amber countries to isolate, with an update from transport secretary Grant Shapps expected later this week. “We will place an emphasis on strengthened guidance and do everything possible to avoid re-imposing restrictions with all the costs that they bring,” Boris Johnson said. “We’ll move away from legal restrictions and allow people to make their own informed decisions about how to manage the virus.” He added: “We have to balance the risks – the risks of the disease… and the risks of continuing with legally enforced restrictions and inevitably take their toll on peoples’ lives and livelihoods, on peoples’ health and mental health… if we can’t reopen our society in the next few weeks, when we’ll be helped by the arrival of summer and the school holidays… when will we be able to return to normal?… The alternative to that is to open up in winter when the virus will have the advantage, or not at all this year.”

The British Beer & Pub Association welcomed the announcement that restrictions on pubs in England would be lifted on July 19th if the government goes ahead with its roadmap. The trade association said the lifting of restrictions would mean more than 2,000 pubs that had been forced to stay shut because they couldn’t operate under social distancing and table service only restrictions could reopen. However, after nearly 18 months of forced closure or operating with heavy restrictions, the trade association warned that the lifting of restrictions would mark only the beginning of the British beer and pub sector’s recovery from COVID-19. To fully recover and lead the economic bounce back from lockdown as the UK builds back better, the British Beer & Pub Association is urging the Government to invest in the sector by reforming VAT, beer duty and business rates to reduce the unfair tax burden pubs and breweries face. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The lifting of all remaining restrictions on pubs in England, if the Government sticks to its roadmap, is hugely welcome for our sector. A pint of beer on July 19th is going to taste all the sweeter! “After nearly 18 months of forced closure or operating under severe restrictions – which crippled the viability of pubs – July 19th should mark the beginning of the recovery for our sector in England. “Over 2,000 pubs remained closed because they couldn’t viably operate with social distancing and table service only. Hopefully from July 19th, these pubs will be able to reopen. “COVID, the lockdowns and restrictions have nearly destroyed our pubs. As they now get ready to reopen as normal once more, the recovery of our sector is only just beginning. “Having been one of the worst hit sectors by lockdown, our pubs and brewers now need the Government to invest in them by reforming VAT, beer duty and business rates to reduce the unfair tax burden they face and aid their recovery. “The Brewing and Pub Sector have a vital role to play in building back better in communities across the country. Investment in our sector will

CLH Digital


help drive the economic bounce back and aid the government with its levelling up agenda. We also urge the devolved administrations to now follow suit by removing restrictions and ensuring the recovery of the great British pub can start nationwide.” Following the announcement Kate Nicholls, Chief Executive of UKHospitality, said: “The Prime Minister’s announcement marks a major milestone in how England will come to live with Covid and will be celebrated by hospitality business owners and their staff across the country. For the vast majority of hospitality businesses, 19th July – if confirmed next week – will be the first time in 16 months that they have been able to realistically look to break even and move towards profitability. “This progress is testament to the constructive and positive work that we have undertaken with Government, to pave the way for this timely handing over of responsibility, shifting from enforced legal requirements to an onus on personal and business responsibilities, to ensure that we continue to safeguard our staff and customers in the tried and tested ways we know work best. “Hospitality businesses will continue to provide safe and enjoyable experiences as we move into the Summer and beyond and, in doing so, will also safeguard jobs, livelihoods and the venues we cherish so much. In order to do so, venues will need autonomy to act according to their own risk assessments, without local authority gold-plating, and a workable test and trace system that doesn’t demand blanket self-isolation like the test to remain-style system, to ensure that we can both protect our staff but trade with sufficient teams. “It comes as welcome news that hospitality venues will soon be able to cast off the restrictions that have heavily constrained them commercially. However, the sector has been at the forefront of developing and implementing health and safety measures and initiatives throughout the pandemic and will continue to do so, in order to trade back to prosperity and help drive the national recovery. “It will still be a long road back for businesses that have been forced to take on debt just to survive, especially with the reintroduction of business rates payments. Nevertheless, this is a critical move that will unleash a sector that is eager to play its part in the wider national recovery, to repay the support afforded it by the Government.”

Test-and-Trace Rules: UK’s Hospitality Sector Needs to Be Rescued from the Death Grip of Rules 6

CLH Digital

Issue 65

By Kunal Sawhney, CEO of Kalkine ( After prolonged periods of lockdowns and restrictions, a successful vaccination drive brought in a lot of hope for UK’s economy. From citizens, to policymakers, to businesses - everyone had their hopes pinned on the power of the vaccine to turn around the UK’s fate. But the nature of the virus is such, not even a successful vaccination programme can function as a complete cover from its associated uncertainties. Just as the government had planned to do away with the last leg of restrictions came the threat from the Delta variant, followed by the Lambda variant of the virus. It ensured that all the preparations for a reopening were again put on hold, and the government had to announce pushing back of the date of complete reopening to July from June.

BREXIT AND OTHER RULES The hospitality sector has found itself hit by the double trouble of Brexit and the Covid-19 pandemic. The new rules that came into force with Brexit confirmed that most skilled workers who earlier used to work in the restaurants, pubs, and cafes, left for their native places as Brexit made laws stricter. During Covid, workers changed professions to survive, and because of the flexibility and better work-life-balance that

they discovered in their new work, most of them are unwilling to join the hospitality sector again. Myriad rules and regulations that have been introduced by the government at different points have contributed to the woes of the hospitality sector. As is the Brexit-related rules on the workforce was not enough, to tackle the spread of the Delta and Lambda variants the government has come up with new sets of rules under which workers coming within 2 metres of an infected person would have to mandatorily be at their home for 10 days, even if they test negative and have been vaccinated. The NHS’ test and trace app notifies people on coming in contact with a Covid-infected person. Now, businesses throughout Great Britain, from Oxford, to Chester, and London are having to close operations as workers are forced to isolate after being alerted by the app. The hospitality sector is now fearing that clubs, bars, and pubs might be forced to remain shut even after the economy fully opens up on 19 July. As many as 400,000 people last week were reportedly asked to quarantine by the NHS Covid app or its test and trace staff. The think tank Adam Smith Institute warned that the number of people having to self-isolate could increase to 1.7 million by August end.

ALLOW BUSINESSES TO FUNCTION Perhaps no other sectors have been as badly bruised as the travel, tourism, hospitality, and aviation s. As the world was forced to shrink indoors, the financial results of the companies and consequently the stock prices of the companies from these sectors were battered heavily. Holiday seasons, peak festival seasons, and regular office hours, which garnered maximum revenue for these companies, have been lost to restrictions and curbs. The government’s decision to allow restaurants to operate with outdoor seating was too little a respite to pull it out of the financial mess.

Copyright © 2021 Kalkine Media

Social distancing norms meant they could not operate to their full capacity. Several restaurants did not reopen as negligible headcount would not allow them to recover costs. Several pubs and restaurants from various towns’ entertainment districts have remained shut for several weeks now because of the NHS app. Just when businesses get ready to get up and start walking after being severely injured by the financial crisis, another new set of rules tighten its death grip on the sector. While it is essential to protect lives, it is also time to let business activities to get going. Rules and regulations that make functioning difficult for businesses need to be thought through. Especially, for consumer-facing sectors like hospitality. Uncertainty should not become an excuse for or contribute to a sector’s complete undoing.

Experts Predict Over 3.2 MILLION Pints Will Be Thrown at Sunday's England VS Italy Match

An estimated that England fans at Sunday's England vs Italy Euro's finals will throw more than 3.2 MILLION pints in the air, with the figure rising from 550,000 if there's a similar result to Englands 4-0 win against Ukraine, and a 2-1 win against Denmark, according to Financial experts Raisin UK More than 6.8 million pints of beer were predicted to be purchased during Wednesday's match according to the British Beer and Pub Association (BBPA), with experts at Raisin UK estimating over 5% of that will be thrown in celebration or frustration - so can we expect to see the same on Sunday? With the average pint of beer costing £3.69 (and it London being £4.44), the overall value of the 350,000 pints thrown in the air comes to an eye-watering £1,291,500 or roughly 6 weeks' worth of wages for England captain Harry Kane. If 3.2 million pints are bought on July 11th, this will increase to £11.8 million in spends, which equates to 59 weeks of pay for captain Harry Kane. Us Brits, collectively as a team, are predicted to spend this within a night. And with Boris Johnson extending pub opening times purely for the euro's final, we

can predict that there will be a lot of sore heads come Monday morning. If the euro final were to have 35 million viewers, this would equate to a prediction of 3.7 million pints, totalling to £13.6 million in spends for the hospitality industry. A push in the right direction for the hospitality industry? With the past 16 months being chucked in the air, and having to go through its fair share of national and regional lockdowns - will this be the first time the hospitality industry in England has a huge push in spends? Although some pubs are still panicking about paying rents due to the final stages of lockdown not lifting until July 19th, could this be a big enough push to get these pubs through? The research also highlights that on July 19th, QR codes and ordering at a table in pubs will no longer be a legal requirement in England, but pubs and restaurants have to decide whether or not the QR codes actually worked well in terms of saving time, fewer queues, and more purchases made because of a QR code.

Bristol Hoteliers Counting The Hours Until ‘Freedom Day’ Hoteliers in Bristol welcomed this week’s announcement from Prime Minister Boris Johnson that ‘Freedom Day’ is set to happen on 19 July.

which means only cleaning rooms on departure or request, no buffet self-service (table service only), the continued use of sanitising stations and other measures.

Mr Johnson said the country is on track to reach the next milestone on the ‘roadmap to recovery’ and that most lockdown restrictions will be lifted.

“But we welcome the removal of social distancing, which will be the biggest win for everyone, along with the ability to host large conferences and weddings.

It means face masks will no longer be legally required, social distancing rules will be scrapped, table service rules are bars and restaurants will end, drinks at the bar will return and the limit on the numbers of people able to attend weddings will also be lifted.

“It also means we can start to look ahead and plan properly for what we hope will be a very busy Christmas party season this year, too, as people make up for what they have missed out on in 2020.” Mr Herzog said the biggest challenge now facing hotels and other hospitality businesses remains being able to recruit the staff they need in order to provide the levels of service customers will expect.

Raphael Herzog, chair of the Bristol Hoteliers Association (BHA), welcomed Mr Johnson’s announcement.

A combination of the coronavirus and Brexit, affecting the ability of Europeans to work in the UK hospitality industry, has left a shortage of staff and businesses are working tirelessly to find they staff they need.

He said: “It’s time to re-open. As the Prime Minister himself said, if we don’t go ahead now, when would we go ahead? We need to live with the virus now and fight it through the vaccine and through people using common sense.

Mr Herzog said: “We are meeting the newly-elected West of England Mayor Dan Norris this Friday (July 9) to discuss the staffing crisis and see what he can do to support.

“It might be that we do maintain some Covid-19 restrictions, to protect not only our guests but our staff, too. “This includes maintaining a cash-less environment, not entering guest bedrooms while they are staying,

“We’re working extremely hard to promote the hospitality industry as a sector which offers rewarding and enjoyable long-term careers, rather than short-term jobs for students. “While hospitality does provide many young people their first step into the world of work. It’s more important than ever to show them that there is a wide range of diverse, long-term, career opportunities and fantastic experiences to be had within our dynamic and diverse sector.”

Brits Went On £2.8bn Semi-Final Spending Spree Over half of Brits spend money during England' Euros semi final, according to new research from banking payments company Trustly,. The big match generated an average spend per person of over £100 before, during and after the match with the top purchases being food delivery (60%), drinks delivery (44%) and sporting bets (34%). According to food delivery platform Flipdish, the average order in the UK is £23.50 meaning an estimated £365m was spent on food delivery alone during the match. When asked where they’ll be making their match purchases, the most common responses were: the comfort of home (46%), the sofa (40%) or at a bar or pub (26%). But with home being the most popular location to watch the match, consumers are fearing online payment frustrations.

Issue 65

CLH Digital

Ciaran O’Malley, VP of Partnerships at Trustly, said: “After 55 years of hurt and a miserable pandemic, Gareth Southgate and his team are giving the nation a feel-good factor. Fans are celebrating with a spending spree that will help boost the economy. But Brits don’t have much patience for a poor checkout experience and with fierce competition brands need to ensure fans have an easy way to pay.” With the Olympics and Lions tour still to come, six out of ten consumers said they planned to make purchases before, during or after a TV sporting event this year, with 61% planning to spend more when their favourite team or player is doing well. UK consumers said their purchases were most influenced by deals (28%), TV ads (21%) and social media advertising such as Instagram ads during matches (15%). A quarter (25%) of all purchases will be spontaneous.

Southwest Hotel Booking Levels Averaging 71% for July and 66% for August Hotels in the UK’s South West holiday hotspots are reporting booking levels averaging 70.7% in July and just 66.5% in August, suggesting there’s still room for late bookers despite the projected ‘staycation’ boom. Further data for September indicates an average booking level of just 50.2% – meaning hotels in the region will be holding out for a balmy autumn to encourage bookings. Taken from more than 50 hotels in South West England, and compiled as part of The South West Research Company’s Covid-19 Business Impact Survey, the data looks at booking levels across July, August and September 2021 – with the averages uncovered suggesting hotels are currently almost a third under capacity. Commenting on the findings of the study, Kirsty Beasley, UK Market Development Manager at Profitroom, said: “A ‘healthy’ booking level depends

on individual hotel circumstances, but it usually sits somewhere between 50 and 80%. So, while 70% is certainly good, it’s not as high as we’d be expecting given international travel is so difficult at present and that we’re anticipating so many UK holidaymakers flocking to coastal hotspots and rural hideaways – something the South West is famed for.” Jane Pendlebury, CEO of HOSPA, also voiced her thoughts: “The data is somewhat surprising. Of course, ordinarily most hotels would generally be pleased with that level of booking, however given the present circumstances surrounding holidaying abroad, I’d have thought that the South West, a prime location for coastal and rural UK ‘staycations’ would be experiencing even higher levels. Those averages obviously don’t tell the full story, but it does suggest that there’s certainly room for those seeking to get away – as well as opportunity for hotels to improve their margins.”



70% Face Difficulty Finding Staff As Workforce Growth Expectations Surge Issue 65

Over half (51%) of hospitality businesses were looking for new staff in the second quarter of the year, of which 76% reported difficulties in recruiting. According to the British Chambers of Commerce’s Quarterly Recruitment Outlook survey for Q2 2021 hospitality was the secondhighest sector reporting recruitment struggles after construction at 82%. The British Chambers of Commerce today released the results of its Quarterly Recruitment Outlook survey for Q2 2021, with responses drawn from over 5,700 firms. The new figures show a surge in the proportion of firms expecting to grow their workforce in the next 3 months, as well as a notable rise from the previous quarter in the proportion who attempted to recruit. However, the data also shows the proportion of those who had difficulty in finding staff climb significantly. Attempted recruitment during Q2 was up on previous quarters, with even sectors which have been harder hit during the pandemic, such as hotels and catering, seeing rises. 52% of respondents overall attempted to recruit in Q2, up from 40% in Q1. 51% of hotel & catering firms attempted to recruit in the quarter,

up from only 20% in Q1. The sectors with the highest proportion of firms attempting to recruit were production & manufacturing at 64% and construction at 63%, these were up from 50% and 54% respectively in the previous quarter.


force in the next 3 months, an 11-point rise from the previous quarter. 57% expected their workforce to remain the same size and only 5% expected a decrease, a drop from 9% in Q1.

Of those attempting to recruit, the percentage of firms facing recruitment difficulties rose sharply for the second consecutive quarter – to 70%, up from 63% in Q1, itself a steep rise from 53% in Q4 2020. The sector with the highest proportion of firms reporting difficulties was construction at 82%, followed closely by hotels & catering at 76%. Of respondents in production & manufacturing, 68% reported difficulties in recruitment. Consumer services firms were the least likely to report difficulties but even in that sector the proportion facing issues was 61%. Of the firms facing difficulties, the types of roles they struggled to fill, varied by sector. High proportions of respondents from construction and production & manufacturing firms both expressed difficulty in filling skilled technical roles, 65% and 62% respectively. However, 42% of production & manufacturing respondents also expressed difficulty filling unskilled roles, while 53% of construction firms said the same of managerial roles. 38% of businesses surveyed said they expected to grow their work-

CLH Digital

Responding to the findings, Head of People Policy at the British Chambers of Commerce, Jane Gratton said: “As firms are released from lockdown restrictions, the skills and labour shortages they experienced before the pandemic are once again starting to bite. The encouraging increase in job creation across the manufacturing and services sectors is being held back by recruitment difficulties at all skill levels, jeopardising growth and productivity. “Whether people have found work in a different sector, changed their working patterns, or left the UK during the recession, firms are now struggling to find the people they need. It’s vital that business, government and the skills system work together to find solutions. Adopting more remote and flexible working patterns will help firms attract skills from a wider talent pool. But we also need access to rapid and agile training and reskilling opportunities for adults in the workforce, alongside a flexible and cost-effective immigration system that ensures fast access to skills when these can’t be recruited locally.”

Northamptonshire Pub Opens Community Café To Help Local Residents

Publican Jen Rees has opened a new community café at The Knightley Arms in Yelvertoft, to help create a social hub for local residents. The publican took over the pub in October 2020, which was closed, with the aim to re-establish it as the heart of the village. The Knightley Arms had previously focused on a drinking clientele and Jen was keen to encourage more women, families and elderly customers to come into the premises to socialise. As the village has no other services Jen also sees the pub as an important place for people to get together and overcome issues of isolation and loneliness. As part of this approach to make the pub more accessible the new community café, which serves a range of Lavazza premium coffees, cakes and pastries, has been opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

Jen Rees said: “The pub is now the centre of the village and is open to everyone. There has been a real buzz about the services we now offer and it has really helped to build morale in these challenging times. “The community café has really helped to make The Knightley Arms the place for everyone to come and connect. It is so nice to see a range of different people including families and the elderly from the village using the pub.” Pub is The Hub regional advisor Dave Allan said: “Jen has really transformed The Knightley Arms into the hub of this village in only a short time. “The community café will offer those living locally the chance to meet and socialise following a time when many of them have been isolated due to lockdowns.”


CLH Digital

Issue 65

Why Boosting Customer Loyalty Is A Restaurants’ Secret Weapon But inaccurate data is making it impossible for restaurants to cultivate relationships with their customers.

By Tim Glomb, VP of content and data for Cheetah Digital FEEL LIKE “REGULARS” The study shows that 73% of restaurant-goers want a personalised experience in the form of recommendations. They want to receive offerings or product recommendations based on their past purchases. This requires restaurant brands to understand the unique desires of each consumer. Are consumers’ expectations reasonable? Think of it this way: the personalised experience, unique offerings, and informed recommendations are all elements a customer would experience if they frequented a local restaurant for decades. The restaurant staff would know them and treat them like family; servers would provide recommendations based on the other meals they’ve consistently ordered and enjoyed—they would be offered the unique benefits of being a “regular.”

The coronavirus pandemic has changed how people eat. In particular, the pandemic changed how consumers choose the restaurants they want to dine in. With rising food prices and the overwhelming fear of economic inflation as the world recovers from the pandemic, restaurant owners are concerned about reaching their customers. For those establishments that survived the coronavirus pandemic, even after months of closures and reduced dine-in capacity, the road to recovery looks more daunting in this new world of dining. Consumers are choosing the restaurants they prefer based upon three key factors, according to our recent research. Restaurant goers want a personalised experience, loyalty-based programs that keep them coming back, and clear communication from brand to consumer.


Consumers want to feel like they are “regulars” at the restaurants they frequent. Unfortunately, large-scale restaurant brands struggle to offer this experience to their customers—even if those customers regularly visit the restaurant. According to the study, 64% of consumers are willing to pay more to dine at a restaurant they trust. But many restaurants are sorely lacking in the trust department with 24% of consumers saying they are not loyal to a restaurant brand simply because the company did not attempt to cultivate that loyalty. If restaurants hope to succeed in a post-pandemic world, loyalty is the key.

CULTIVATING LOYALTY THROUGH ZERO-PARTY DATA The only way restaurants can cultivate loyalty is if they know their customers. This is significantly more challenging for large-scale restaurants that cannot have the face-to-face interactions with their customers that small businesses offer every day. That said, strategic marketing efforts

make it possible for restaurant brands to reach customers, make them feel like “regulars”, and cultivate loyalty in the process. The best news restaurants could hope for in this process is that customers are overwhelmingly favorable to communication from their favorite restaurant brands. In fact, 51% of guests have downloaded a restaurant’s app in order to communicate with the brand more directly. This communication is vital, but it’s more than simple notifications about new items or restaurant information. To make the most of direct communication with consumers, brands need to gather data. The study also reveals that more than 50% of customers are willing to share their data in exchange for better service. The crucial step for restaurants, then, is that they must gather the right data without violating the consumer’s trust. This is where first-party data is essential. Different from background data gathering (usually called “third-party” data), zero-party data is directly communicated between the consumer and the brand. It’s the difference between introducing yourself directly to learn a stranger’s name, or asking a nearby friend to tell you the stranger’s name. Zero-party data is essential to cultivating loyalty because it answers the critical question: “What exactly does the customer want?” It helps brands determine the products, services, or recommendations that the customer wants first hand. Zero-party data also makes the customer feel heard because their information is relayed directly to the brand of their own accord. Restaurant brands must optimise consumer data to make personalised recommendations and offerings based on each customer’s unique preferences. This is how brands will generate loyalty and make their customers feel like “regulars”. Consumers are more willing to spend their money at restaurants they know and trust. Loyalty is the key component of restaurant success in a post-pandemic world.

Wetherspoons Record Drop In Sales and Warn Of Price Rises

JD Wetherspoon has reported its like-for-like sales from 17 May to 4 July, when pubs were allowed full reopening, were down 14.6% on 2019 levels, and between 12 April and 16 May, when only outdoor trading was allowed, with only 500 of its pubs were opened, and like-for-like bar and food sales were minus 49.0% compared with the same period in 2019. For the period from 17 May to 10 June, before the UEFA Euro 2020 football tournament started, like-forlike sales were minus 8.1%. From 10 June to 4 July, during the tournament, like-for-like sales were minus 20.8%. Apart from a limited number of exceptions for individual matches, Wetherspoon pubs have not televised

UEFA Euro 2020 games. The company said trading had been helped by the addition of outside seating. It added landlords, landowners, and local and licensing authorities have been extremely flexible in accommodating extra outside space, which had helped Wetherspoon and the licensed trade generally. As at 4 July 2021, 850 Wetherspoon pubs were open, out of a total of 860. Most of the closed pubs are at airports. The company currently has a pipeline of 75 projects,18 are new pubs and 57 are extensions and upgrades to existing pubs. The company also said the interim increase in VAT later this year will mean it will have to increase its food prices by around 40p per meal. The pub chain had been passing on savings from the VAT cut to customers, lowering the price of its food as a result during lockdown. The government provisionally reduced VAT to 5% to support the hospitality industry while it was affected by Covid-19 lockdown restrictions. However, from 30 September it is due to increase to 12.5% for six months, returning to 20% in April 2022. The company said it remains in a sound financial position. Net debt was £865m on 4 July 2021 and is expected to be around £833m at the end of this financial year. The company has received covenant waivers, up to and including the quarter to July 2021. The normal Ebitda-related covenants have been replaced with a minimum liquidity threshold of £75m. Liquidity was £224m on 4 July 2021 and is expected to be about £253m at the end of the financial year. The company proposes to enter discussions with its lenders regarding waivers for the next financial year in due course.

British Street Food Awards Team Up with Majisign The British Street Food Awards comment: We’ve bought our fair share of banners since we founded the British Street Food Awards back in 2010. Big ones, little ones. Thin ones, thick ones. And you want to know our collected wisdom after 11 years of bannering? You buy cheap you buy twice. Your eyelets will drop out and your corners will tear. People will snigger as your logo gets stretched beyond recognition. And that’s a sad indictment of the brand you're working to build. Like Churros Bros told me, when they first put a huge sign on the top of their Citroen H saying ‘Churros', your flash is your cash. That’s when we first came to work with Majisign. Majisign, who join us this year as the official signage partner of the British Street Food Awards, are a UKbased manufacturer and retailer of wooden display products, including pavement signs, A-boards, chalkboards, menu holders, poster frames and other bespoke items. They are also a large format digital printing expert - so they know their eyelets. Most consultants will tell you that the top challenges for new businesses are change, the lack of time and differentiating yourself. But read through the guides at and the only constant - in every industry - is the need for good marketing and promotional material. Majisign just get it.

The first physical proof that the British Street Food Awards existed - at the media launch on Whitecross Street Market, with Marco Pierre White and Anthony Worrall Thompson - was a banner. I unfurled it for the first time and I still remember the thrill of seeing my logo writ huge Antony could barely see over the top. And that smell. (The banner - not Anthony). But as the Awards have grown, so have our demands; from t-shirts and flags to bunting and stencils. From illuminated neon strip lights to small but beautiful plaques. And even though our Aboards might appear a bit old school, they've proven time and again to increase footfall. What's exciting about working with Majisign is that they make products and print too. All in-house. They manufacture their own chalkboards using FSC woods of known origin, from renewable sources - which ticks our sustainability box. It also means that you can ask for any shape or size and they’ll make the boards exactly to your needs. And if you need holes drilling or hooks to be included, they’ll do that too. They will be making all our boards and banners for the 2021 British Street Food Awards plus the European Street Food Awards and - launching in the Autumn - the USA Street Food Awards. They will be cutting our winner’s certificates, and making trophies worthy of real street food champions. Can't wait....

England Fans Buy Over 6 MILLION Pints During Semi-Final Euros Match Against Denmark 12

CLH Digital

Issue 65

England fans bought an estimated 6.8 million pints on Wednesday 7th July during the match as the Three Lions defeated Denmark in their semi-final game of UEFA Euro 2020.

pub with all pub goers ranking it in their top three favourite moments along with taking part in a pub quiz and watching a band. The campaign is urging the Government to invest in the sector so it can drive the economic recovery by reforming VAT, beer duty and business rates, reducing the unfair tax burden pubs and breweries face.

This is more than during England’s quarter-final match against Ukraine, as the feel good factor continues to spread amongst fans of the Three Lions with the squad progressing through the tournament.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “With England fans’ support, we hope that pubs will sell 6.8 million pints during the semi-final match.

Overall on Wednesday 7th July, the day on which the England vs Denmark game was played, the BBPA said that up 9.7 million pints could be sold – with 6.8 million of those being bought during the match itself.

“If the team goes on to win,(which they did) a final at Wembley awaits, which would be a huge boost to our pubs and the nation. Come on England!

However, if restrictions had been lifted already it predicts this would have been nearer 12 million pints, showing the huge impact restrictions have had on the viability of the sector. Because of the restrictions, the BBPA believes 1.7 million less pints will be sold during the match than if they had already been removed, costing pubs £6.5 million. With the Government announcing that if the lifting of restrictions goes ahead on July 19th, all restrictions on pubs would be removed, the BBPA is now urging the Government to invest in pubs so they can truly begin their recovery.

“After a long wait, the pubs we love should be restriction free from July 19th. Only when the restrictions are removed can our pubs recover, but to do so they need Government investment to build back better. To fully recover and lead the economic bounce back from lockdown as the UK builds back better, the trade association is supporting and promoting the newly launched Long Live The Local campaign. In recent research undertaken by the campaign they found that men said watching their sports team on TV was their favourite moment in a

Branded Pub and Bar Restaurant Outlet Decline Stabilising, Versus 2018-19

According to the latest data from the Lumina Intelligence Operator Data Index, the branded pub & bar restaurant segment is expected to total 3,753 sites at Dec 2021. A net loss of -29 sites is expected, a notable slowdown in decline from the -611 across Dec 2018-Dec 2019. Pub groups including Greene King, Mitchells & Butlers and Marston’s have been refurbishing their managed pub estates in the past few years,

transforming some older branded pub restaurant sites into more modern managed venues with a focus on creating more unique establishments. The top 10 branded pub & bar restaurants by outlets are set to see a decline of -10 net sites in 2021. Chef & Brewer (+3.1%) and The Lounges (+8.6%) are the two brands forecast to experience the fastest growth in 2021.

“We are backing the Long Live The Local campaign which celebrates our pubs but will urge the Government to invest in their recovery. We are calling for reform of VAT, beer duty and business rates on pubs and breweries which will help build stronger communities, jobs, investments and a thriving British beer and pub sector we can be proud of.” Despite challenges caused by the pandemic over the past 18 months, Loungers has expressed its ambitions to continue its expansion of +25 sites a year across it’s the Lounges and Cosy Club brands. Commenting on the results, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “Over the last 18 months, pub and bar restaurants have had to transform the way they operate in order to remain open and survive. This inevitably resulted in casualties, however, with restrictions easing, we expect outlet decline to continue to stabilise versus the steep declines seen in 2018-19. This slight decline will be driven by pub groups continuing to dispose of and transfer sites into unbranded estates.”

Worker Wellbeing in the Hospitality Industry 14

CLH Digital

Issue 65

By Megan Sowney, UK Managing Director at Wrkit ( The gradual reopening of the hospitality sector has been a welcome relief to businesses and customers across the country, but behind the scenes a staffing crisis is prevalent. Hospitality’s reputation of long, antisocial hours and challenging customers coupled with the physical demand and often minimum wage pay could turn people off jobs in the sector, but Covid’s effects have exacerbated the problem. A year of uncertainty, furlough, increased risk of infection and last-minute closures has led job seekers to avoid the sector in search of more stable and safer employment. In addition, Brexit has caused many European nationals who worked in the industry to return to their home countries. As the country recovers from the pandemic, hospitality and tourism will play a key part in economic growth, so an adequately staffed hospitality sector is crucial for the industry, supply chains and the wider economy. To attract and retain staff, employers must make a conscious effort to strengthen employee wellbeing and offer additional, value-adding employee benefits. Some businesses have increased wages or offered other financial incentives and while this is positive for an industry that is known for lower wages, support for hospitality employees should reach further into quality of culture and addressing the needs of the employees as people, not just workers. By being creative with benefits offerings, employers will improve staff satisfaction, morale and retention which may be crucial to the survival of their business.

RESILIENCE Hospitality staff frequently face challenging customers and these exchanges can be difficult for staff to deal with, leaving them somewhat members upset, low and feeling less resilient. Similarly, amid busy service tensions between staff can run high and lead to stressed encounters between colleagues. Offering stress management and resilience training will give staff the tools they need to handle difficult situations, reduce lasting effects, protect mental wellbeing and develop confidence. Sessions typically provide advice on managing mindset, and most importantly, leaving work behind at the end of the day. Employees can take an active part in developing their own resilient mindsets by discussing issues with supervisors, reframing challenging situations to look like a learning opportunity and discussing ways to grow and develop individually and as a team. Employers can support staff resilience by recognising that they have handled difficult situations well and reassuring them that it is not necessarily a reflection of them or their capabilities. In combination with mental health resources, stress and resilience training will go a long way in protecting wellbeing.

RECOGNITION Recognition is not just a tool to build resilience. It makes employees feel valued in their role which improves overall morale and job satisfaction. Employers should create a culture of mutual support and celebration by encouraging colleagues to recognise each other’s good work. This should span from management down and between front and back of house staff.

SWITCHING OFF Spending hours on your feet, working busy shifts and keeping on top of what customers need and want throughout the day sounds exhausting,

but it stimulates the brain and makes transitioning out of “work mode” difficult. Employers should encourage staff to unwind at the end of their shift, whether that is sitting down and having a drink before going home, providing a quiet space to sit at the end of the day and process the shift before leaving, or giving access to mindfulness or meditation tools. These switching off practices are especially important for employees working late night shifts as failure to do so could leave them awake until the early hours of the morning and not getting enough rest.

SLEEPING AND RESTING The hospitality industry is known for long, late hours and often, during busy periods, a lack of breaks. While it is understandable, especially in the face of a staffing crisis, that staff cannot always take a break during a busy service, managers must ensure they are doing everything in their power to give their staff a reasonable amount of downtime. Getting a good amount of sleep is critical to performing well at work and maintaining mental wellbeing. Late-night hospitality venues must consider this and avoid putting staff on shifts that require an early start after a late finish. Hospitality staff face challenging situations every day, but these challenges have been amplified in recent weeks. More than seven in 10 (73%) hospitality workers have suffered from mental health problems during the pandemic already, so the need for employers to offer extra support is clear. Businesses that fail to take care of staff could end up losing them to other businesses or industries, which would have dire implications. The hospitality industry needs staff to operate, and it needs staff who are not burnt out to run well Businesses that look after the wellbeing of current staff, re-evaluate the current industry standards and offer an attractive employee benefits package will enjoy higher levels of retention and an improved employer reputation, aiding recruitment.

Restrictions Push Drinks Sales 28% Below 2019 On Premise drinks sales are still running more than a quarter below pre-COVID levels, with trading restrictions outweighing any boost from the Euros—though England’s game with Germany provided a welcome lift for some. CGA’s latest Drinks Recovery Tracker data shows average sales in the week to last Saturday (26 June) were down by 28% on the same week in 2019. It is the third week in a row that the comparison with 2019 has weakened, and follows last week’s drop of 23%. The pattern of sales followed that of most weeks since hospitality’s reopening, with trade starting well but falling away towards the weekend. With both England and Scotland playing in the Euros, sales on Tuesday (22 June) were 12% up on the equivalent day in 2019. But with a break in fixtures on Thursday and Friday (24 and 25 June), sales dropped steeply by 40% and 42% respectively. While Saturday was

boosted by the Wales v Denmark quarter-final, Britain-wide trading was down 32%. It suggests that table service, social distancing and limits on group sizes are all having a major impact on weekends, when drinks sales would normally be lifted by high tempo and socialising occasions. Concerns about rising COVID infections may also be prompting some consumers to choose quieter days and dayparts for drinking out. The Drinks Recovery Tracker showed pubs (down 25% on 2019) again performed better than restaurants (down 32%) and bars (down 48%)—thanks in part to the lift in sales for venues screening Euros matches. Wine (down 17%) had a slightly better week than previously, running ahead of soft drinks (down 23%), beer (down 26%) and cider (down 42%). Spirits continue to suffer from the absence of group occasions, with sales down 37%.

Since the end of last week, drinks sales got a brief but much-needed boost from England’s 2-0 win over Germany at the Euros on Tuesday (29 June). Sales in English outlets showing the game that day were up by 56% on the equivalent day in 2019, and another lift can be expected for England’s quarter-final against Ukraine on Saturday (3 July). While the Euros have been good news for some pubs—especially as England goes deeper into the tournament—they have been nowhere near enough to haul drinks sales back to pre-COVID levels,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “A full recovery is impossible for drinking-out operators and suppliers under the current trading limits, and it is absolutely essential that restrictions are eased as scheduled on 19 July.”

Be Part of the Campaign to Get Everyone Back to the Pub by Joining CAMRA The Campaign for Real Ale (CAMRA) is urging beer-lovers and pubgoers to join the campaign and help the pub and brewing industry recover from lockdown. CAMRA has been fighting for pubs, real ale and consumer choice for over 50 years, but warns that the COVID-19 crisis has delivered an unprecedented blow for pubs, which many may not recover from. The industry has been heavily impacted by the pandemic, and CAMRA is at the forefront of campaigning to ensure everyone can continue to enjoy the UK’s great pubs, social clubs, beer and cider for many years to come. The organisation is calling for beer lovers to support their locals by joining CAMRA and lending their voices to its campaigning. This comes at a pivotal moment, as CAMRA turns its attention to lobbying the Government for a package of investment and reforms to ensure the long-term survival of Britain’s pubs. This includes introducing a lower level of tax on beer sold on tap, to encourage people back to pubs, fighting against tax rises for small brewers, and campaigning in support of giving pub tenants greater freedoms over what they stock, giving greater consumer choice in their pubs. Nik Antona, CAMRA National Chairman said: “The Great British pub is a part of our life and culture, and we campaign for great beer and great pubs in every community. CAMRA is a volunteer-led organisation, with members at our heart, and together we have achieved much in our first 50 years, not least a long-term future for quality real ale and cider, which is now readily available. However, there’s so much more still to achieve,

especially after the struggles of the past 16 months. “During the pandemic, CAMRA led efforts to support the industry, including creating the ‘Pulling Together’ and ‘Pubs Matter’ campaigns to share resources, promote takeaway and delivery initiatives throughout lockdown, and to share why pubs across the UK are a force for good. We also created the Brew2You app: an easy search function to help consumers find local beer, cider and perry available to order by delivery and or collection, all the sales made on Brew2You go back into the participating breweries and pubs. Over £200k has been sold on the app since its launch in May 2020. “All of these efforts would not have been possible without the support of our 160,000 members, and their participation in our campaigns, e-lobbying of government across the UK, volunteering and more. Campaigning with CAMRA can be as simple as enjoying a pint at your local with friends and loved ones. We are calling for all beer and pub lovers to join us at this vital moment. Your membership will continue to directly fund our work to save pubs and help the recovery of the beer and brewing industry.” As the lifting of restrictions in England approaches on 19 July, CAMRA is encouraging consumers to return to the pub as part of the nationwide event, the Great British Beer Festival at Your Local - celebrating the great tradition of CAMRA’s flagship event, the Great British Beer Festival (GBBF) in your neighbourhood. With the support of CAMRA branches across the UK, pubs will be staging their own mini beer festivals, beer tastings, tap takeovers, brewery talks, or special events from 30 July – 8 August 2021, celebrating GBBF at their locals and to support the pub and brewing industry, and the GBBF ethos for great beer and cider, camaraderie and good fun. To learn more and join CAMRA today, visit: or join online at

Enforcing Social Distancing Guidance Will Become Impossible, Says CIEH 16

CLH Digital

Issue 65

The Chartered Institute of Environmental Health (CIEH) has said that the decision to move social distancing and the wearing of facemasks from a legal requirement to simply guidance will make it impossible for them to be enforced. The Prime Minister announced further easing of lockdown measures in England coming into effect on the 19th July, with the legal requirement to wear facemasks indoors in public places and on transport removed and replaced with advisory guidance. The one metre rule will also go, being replaced with guidance for businesses and hospitality on how to mitigate the risks. However, CIEH has raised concerns about the impact this will have on compliance and the ability of its members to continue to enforce rules or guidance. Environmental Health Professionals (EHPs) have played a vital role throughout the Covid-19 pandemic, from supporting contact tracing efforts, to business closure enforcement during lockdown, and were classified by the UK Governments as “Key Workers”. Following the gradual reopening of businesses, EHPs have been at the forefront of inspecting establishments to ensure that they are Covid-secure and working with businesses to

help them comply with government guidelines. Gary McFarlane, Northern Ireland Director at CIEH said: “We have been speaking to our members across the country in both the private sector and on the regulatory side. They are telling us that vital sectors are starting to already experience significant issues with Covid-19 compliance amongst the public, with face coverings and social distancing in particular causing issues. Attempts to ensure that the public adhere to guidance are increasingly mixed and causing notable stress on the staff responsible for enforcing the rules. Our members are now seeing considerable push-back from a fatigued public, with verbal abuse and refusals to comply reflecting a fraying commitment to following guidance. With enforcement already difficult whilst social distancing and mask-wearing is a legal requirement, any move to make these things a matter of guidance will make it impossible for our members to enforce them. If the UK Government wants social distancing to continue it will have to legislate for it and make it black and white.”

Local Pub Reopens Following £120,000 Investment been hard work with all the setbacks with constant flooding leading to the closure of the pub, so we are even more delighted to be reopening.”

The Canal Tavern, a traditional community pub in the historic town of Stoke-on-Trent, in Staffordshire is reopening following a transformational £120,000 investment. The pub is owned by UK leading community pub group, Admiral Taverns, and run by experienced licensees Beverley and Ed Franklin.

“We have always seen an opportunity at the Canal Tavern and are extremely grateful for the support from Admiral Taverns throughout the lockdowns, and in helping us take our next step forward transforming this beautiful pub.”

The passionate couple have been at the helm of the pub since 2009 and have built a loyal and supportive following within the local community. The £120,000 investment redecorated the interior and exterior of the pub, installed new signs, freshened up the front area, as well as creating new seating around the pub. The investment comes on the back of some tumultuous years for the pub, which has not only faced three national lockdowns, but also extensive flooding causing the pub to close.

Alun Hurt, Business Development Manager for Admiral Taverns, said: “The refurbishment looks fantastic, I would certainly recommend a visit. Beverley and Ed have been an enormous part of the community over the past 12 years, and it’s great to see the pub back open. After every setback, they always come back stronger, which is credit to their amazing passion for the pub.”

Beverley Franklin, licensee at the Canal Tavern, said: “It’s been amazing to see the reception from the local community on the new look. They are always very supportive, and it has been a joy to welcome everyone back to the pub after a difficult year. For us, as the community will know, it has

Throughout the pandemic, Admiral has taken a highly proactive and supportive approach towards its licensees, offering significant rent aid as well as specific reopening support, beer credits, online training, and support to access local authority grants.

Can't wait to read the next CLH Digital? Visit our website

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! signup


Brrit British B itish free itish fr f id egg id range liliqui liquid

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

CAMRA Welcomes Return Of The Authentic Pub Experience In England Commenting on the announcement by the Prime Minister on the further lifting of COVID-19 restrictions, subject to confirmation on 12th July, CAMRA’s National Chairman Nik Antona said: “The easing of remaining restrictions in England will see the much-anticipated return of the authentic pub experience, with ordering and chatting at the bar replacing table service and the rule of six. “This move will help to make sure that our beloved pubs, social clubs and taprooms can survive and thrive on the other side of the pandemic, and continue to play their vital role in our communities. “Whilst the lifting of restrictions will be warmly

welcomed by licensees, pub goers and the breweries that serve them – this isn’t ‘job done’. “That is why CAMRA is calling on the Chancellor to back our campaign for a differential rate of duty on draught beer, which would level the playing field between the price of beer sold in social, community settings compared with supermarket alcohol consumed at home. “We encourage everyone to support their local and enjoy a pint of fresh cask ale from a local brewery; however, the Government must also continue to provide support to our pubs to help them get back on their feet and thrive in the months and years ahead.”

When the Lions Roar! Publican of the Kings Arms Okehampton Pens Football Anthem for EURO 2020 Tenant, Rob Bass, of the Kings Arms Okehampton has rewritten his hit anthem for this year’s EUROS. The 2018 World Cup song, “When the Lions Roar!”, has been given a timely update with a new intro and final verse, to support England’s inspiring EURO 2020 campaign. Credited to The Kings Arms Collective (KAC), the lyrics were written by Rob himself, and then produced by Richard Brown, previously a professional music producer who has worked with top artists. The chorus is provided by a group of regulars, making the song a real team effort. The homegrown anthem has even been given the seal of approval by the official England Band, who have said it is the best football song they have heard for 25 years. Rob said “I first wanted to make an England football song in 1990 and it’s been a dream of mine ever since. I wanted to make a song that was easy to learn and fun to sing, that everyone could sing along to. Fastforward to the 2018 World Cup and I finally managed to con-

vince my locals to help me out. We have lots of live music at the pub so it wasn’t difficult to find talented musicians but it was a manic turn-around, I pitched the idea to Richard on the Tuesday and we recorded it on the Saturday, when I heard it on BBC Radio Devon that was the first time I had heard the song in its entirety. “This year, for EURO 2020, we wanted to update it to give it the longevity it deserves, it’s a catchy earworm and Richard’s producing skills really shine through on it. This song massively embodies that community spirit and comradery that pubs have missed being face to face with over the past 16 months. It just goes to show the amazing and creative things you can do when you get your locals involved. They were so enthusiastic to help us with the video and we got it recorded in one day.” “When the Lions Roar!” is available to stream on Amazon Music, Apple Music and Spotify, and you can watch the full video on YouTube here:

Issue 65

CLH Digital


Three Big Cocktail Trends That Will Change the Way We Drink in 2021 and Beyond 20

CLH Digital

Issue 65

and unlock the next generation of drinks personalisation on a Ketel One Espresso Martini with a unique selfie, using Ripples printed cocktail technology. But don’t just take our word for it, drinks enthusiasts can also hear leading drinks innovators Ryan Chetiyawardana (Mr Lyan), Tim PhilipsJohansson (World Class Winner 2012 /Johnnie Walker Global Brand Ambassador), Benni Lickfett (Diageo’s Global Head of Digital Innovation) and Anna Sudbury (Senior Partner Manager at Pinterest) discuss how elements such as tech and sustainability are central to the future of our drinks experiences in an exclusive Taste of the Future and Johnnie Walker panel ‘The Future of Social Culture’.

As 50 of the world’s best bartenders battle it out to be crowned the world’s best bartender, global leader in beverage alcohol, Diageo, has brought together some of the leading industry figures to reveal the trends and experiences it believes will shape the future of drinks experiences worldwide. From partnerships with Pinterest to inspire your next cocktail, to leveraging the latest AR technology to make world class drinks in the comfort of your own home, the future of socialising looks full of new ideas, aiming to inspire people to drink better around the world. To bring the trends to life Diageo has opened the virtual doors to a Taste of the Future experience: Simon Earley, Head of Diageo World Class, said: “Each year we work with the world’s best bartenders and innovators to discover the future of world class drinks. The past year has seen extraordinary innovation and creativity within cocktail culture; we want to celebrate that and give everyone a taste of what’s next. A Taste of the Future is a fully interactive virtual space, allowing everyone to explore for themselves some of the near-future partnerships appearing at home or in a bar near them soon.” Among other things, the virtual space sees visitors able to use Pinterest to answer a series of trend-based questions and as a result find a Pin board, including a cocktail match, completely personalised to their taste; explore how using advanced augmented reality technology via a phone or tablet can create a perfectly measured Johnnie Walker Highball

Benni Lickfett, Diageo’s Global Head of Digital Innovation, said: “There is a huge amount of passion in our industry, with a lot of the magic happening at the intersection of drinks, food, hospitality, tech and media. At Diageo we collaborate with different partners like Pinterest to really understand their insights and perspectives on how consumer behaviour is shifting, allowing us to focus on experimenting, getting things into market and to really be ahead of the curve.” Discussing the role of sustainability in future bar experiences, Ryan Chetiyawardana, sustainability trailblazer and Johnnie Walker partner, added, “There has been a real moment of reflection for the trade over the past 18 months, be it connections to consumers; digital tools and sometimes purely operational shifts. The idea of human connection has become so important - people have been craving something new and exploring new horizons. It’s helped people reassess what’s important and fast-tracked concerns such as sustainability. With people increasingly wanting to find the balance between a luxury experience and protecting the planet – there’s a lot to be optimistic about.”

OVERVIEW OF WORLD CLASS ‘TASTE OF THE FUTURE’ VIRTUAL SPACE A PINTEREST COCKTAIL PALATE Diageo has turned to Pinterest, the visual discovery platform where people go for inspiration, to help users spark fresh ideas across their drinks choices. Visitors to a Pinterest Cocktail Palate can answer a series of trend-led questions, select their favourite aesthetics, and Pinterest will generate a Pin board, including a cocktail match, completely personalised to the user. Anna Sudbury, senior partner manager at Pinterest, commented: “We’re thrilled to be teaming up with Diageo on this first-of-its-kind partnership. Pinterest is where people come for inspiration and to dis-

Reconnect At This Year’s Caffè Culture The eagerly anticipated Caffè Culture will be throwing open its doors to welcome back 1,000’s of industry professionals to celebrate the first speciality coffee event of the year since the lockdown began. The show, which will host over 100 innovative brands will be taking place at the iconic Business Design Centre on 2-3 September and will provide an extensive and compelling programme packed with new feature content and sponsors. After a crippling 14 months, the hospitality sector is finally re-opening with a renewed sense of optimism and relief due to the strongest growth forecast in 70 years. The sector has been given an essential shot in the arm as consumers flock back to their favourite coffee shops to reacquaint themselves with old friends and family. As an integral part of the recovery, Caffè Culture will be providing a vital resource for coffee shop owners and operators who are looking at ways to stimulate their businesses. With its most wide-ranging programme to-date, visitors will be given the opportunity to immerse themselves in a series of live demonstrations and debates, barista competitions, workshops, speciality tea and coffee tastings, plus other sensory delights. An over-arching theme of the show this year is about bringing the industry back together, so to celebrate that Victoria Arduino will be inviting visitors to come and share a coffee with some of the UK’s finest roasters in their aptly named Roasters Village ‘Re:connect’.

cover new ideas, and unsurprisingly people are super excited to play host this summer, reunite with friends in a safe way, and enjoy delicious food and drinks! We've seen an increase in the past few months of people searching for cocktail party ideas, so we know Pinners will love the ability to find personalised cocktail recommendations and recipes based on their individual tastes”

PERSONALISED COCKTAILS CONTINUES TO GROW Personalisation continues to be a mega-trend in the drinks world and Israeli innovators Ripples (the brains behind selfies printed on cocktails) return to World Class with their latest tech, the RippleMaker 2.0. The updated tech includes a new “Glow” natural extract, which takes personalised cocktails to the next level under UV light.

AR COCKTAILS CREATE WORLD CLASS HOME BARTENDERS A partnership with Verizon and Yahoo Ryot Lab sees incredible augmented reality technology inspiring the next generation of mixologists. Use your phone or tablet’s camera and be guided step by step on how to make the perfect Johnnie Walker Highball cocktail – from adding the ice, to pouring the perfect measure of Johnnie Walker, the BETA AR tech ensures a final product of a perfect Highball.

GET INSIDE THE BOTTLE ThreeDium’s forward-thinking technology provides the opportunity to view and explore bottles online of your favourite brands through immersive and interactive 3D technology – you can even place them into your own home - inspiring you to try something new.

DISCOVER YOUR FAVOURITE WHISKY What’s Your Whisky?’ is an innovative digital experience using Artificial Intelligence (AI) to analyse your flavour preferences to match you with your perfect Whisky serve. Prepare to be inspired to try something new and learn a whole lot more about whisky along the way.

of the speciality coffee industry with over 70 expert panellists and speakers offering insight and debate on a host of critical issues within 4 distinct streams. New for 2021, ‘People & Culture’ has been launched in partnership with the Kore Directive and will highlight a number of crucial conversations around equality and inclusivity to promote a better future for the coffee industry. For true speciality aficionados, ‘Coffee Studies’ and the ‘Roasters Forum’ are back. Nick Mabey of Assembly has curated a series of TED style talks and panel discussions to debate the issues surrounding ‘The Standardisation of Coffee’ and how the last 18 months of lockdown impacted the global supply chain and sustainability. New Roasters Forum sponsor DRWakefield, will be using the forum as a platform for reconnection, exploring how past, present, and future trends, ideas, collaborations and innovation can stimulate better coffee production, sourcing and roasting. With a host of expert voices from within the supply chain, ranging from producers at origin to roasters and leading thinkers working alongside coffee, the forum will be a series of engaging talks aimed at bringing the industry together through knowledge sharing and interaction. Bringing some necessary excitement and competition to the show, the SCA will be hosting their first championships in over 18 months. 20 competitors will battle it out by showcasing their complex and visually appealing designs to be crowned the SCA UK Latte Art Champion 2020 with the winner going on to represent the UK at the prestigious World Latte Art Championship in Taipei, later this year. Event Director Elliot Gard, comments, ‘After the devastating impact of the last 15 months, I’m delighted we can now get on with our lives and get back to business. We will be doing our upmost to deliver on our aim of reconnecting the industry, to stimulate growth and ultimately bring old friends and colleagues back together at what will be a fantastic celebration of the industry we have all missed and love’. Visitors can register for free at

SA Brain To Sell 99 Freehold 99 Pubs Continuing that theme, the curated Talks Programme will provide a full 360

Welsh brewer SA Brain has placed a 99-strong freehold pub portfolio on the market, and has appointed property advisers Avison Young to market the pubs, which are operated by Marston’s.

Documents filed with Companies House for the group’s financial year to 28 September 2019 detail how an advisor is set to be appointed to oversee the sale, with “significant interest” already generated and “a number” of off-market offers already received. According to the group’s strategic report, its deal with Marston’s last year and restructuring provided “relative certainty over the results for

the group and the portfolio estate. This enables the group to focus on its strategic outlook of firstly maximise the realisation of cash from the sales of assets in order to repay the bank debt and other financial obligations.

It is thought the company will also consider options for the remaining circa 55 pubs not included in the investment portfolio being marketed. In May, the company completed a revised financing arrangement with its banking partners, with heads of terms signed for a £76.4m term loan, with a repayment period of two-and-a-half years and a margin of 3.55%,

subject to debt reduction.

A statement said: “The directors have sought external advice on the approach and are moving into a process which will see an experienced advisor being appointed to execute the sale of the core 99 group pubs. Significant interest has been generated with a number of off-market offers being received for a number of ‘packages’ of assets and single asset sales, a number of which have been moved to Heads of Terms, giving the directors confidence in the ability to fulfil this initial strategic goal.”

Get accurate energy bills with smart meters Avoid estimates and only pay for what you use. Ask your energy

information you need to help reduce your consumption and

supplier if you are eligible for a smart meter.

therefore save money.

The COVID-19 pandemic has been incredibly challenging for

On top of that, smart meters can help save you time. They can

businesses across Great Britain. As firms begin opening up amid continuing restrictions, many are assessing their financial situation and focusing on how to operate in this difficult new trading environment. In these uncertain times, many businesses are looking for ways to save money and maintain a healthier bottom line. The good news is that getting a smart meter for your business is a small change that could make a big difference. Smart meters are a great way to gain more control and understand how much energy you’re using. Since energy is a key expense that businesses factor into their outgoings, identifying ways to reduce your consumption could help you save money. Smart meters are available for many businesses. Depending on your circumstances, your smart meter could come with an InHome Display (IHD), which will enable you to see up to date consumption in pounds and pence, making it easier to visualise how much energy you actually use. In fact, some business owners who have had one installed said it highlighted areas of spending they weren’t even aware of. This could give you the

automatically send meter readings to your supplier, so you no longer have to. That’s one less thing on your to-do list! Your energy supplier will be ready to fit your smart meter once your eligibility has been confirmed. They will arrange a date and time that is suitable for you and your business requirements. A trained installer will then call round to your premises and fit your smart meter, and after the installation process is complete, they can show you and your staff how it works and answer any questions you might have about it. Contact your energy supplier about eligibility for your business.

No-Show Hotspots - A Phenomenon That Has Increased Since Reopening 24

CLH Digital

Issue 65

The new ‘spread booking’ craze has had a vast impact on the hospitality industry so far. With the latest government announcement resulting in restrictions being imposed until at least 19th July, TheFork has calculated the potential cost to UK restaurant owners to be £6.2m in lost revenue, if this ‘no-show’ trend continues at the same trajectory. The research has also revealed which parts of the UK are the worst no show offenders, with diners in the Capital most guilty of failing to show up for their restaurant bookings. Patrons planning to eat out in both Glasgow and Manchester have also made a habit of failing to honour bookings, coming in second and third of the UKs restaurant noshow league. In comparison, the most loyal and devoted diners with the least amount of no-shows, have been revealed as Liverpudlians and Edinburgh residents.

UK’S TOP 10 FLAKIEST NO-SHOW HOTSPOTS No-show diners the bane of all restaurateurs, and, according to independent research conducted by booking platform TheFork, almost onein-five (19%) Brits have admitted to failing to arrive for a restaurant reservation over the past four weeks, leading to a concerning rise in restaurant no-shows across the UK. Since the return of in-door dining on May 17th, TheFork has measured a 237%* rise in bookings across the site, but with diners failing to show up. Brits have cited ‘spread booking’ as the number one reason behind failing to attend an existing booking. Spread booking is a new trend whereby consumers make reservations at multiple restaurants, to ensure they have options to choose from, but only intend to honour one of them. Research by TheFork has revealed 30% of respondents who failed to show up for a recent booking, had made more than once reservation for a restaurant at the exact same time slot, to avoid having nowhere to go, as hospitality venues are full so quickly under the current social distancing restrictions.

1. London 2. Glasgow 3. Manchester 4. Plymouth 5. Birmingham Norwich 6. 7. Newcastle 8. Belfast 9. Bristol 10. Cardiff Patrick Hooykaas, Managing Director at TheFork said: “It’s great to see demand for dining returning and reservations increasing across the country, but restaurants still face a huge challenge to get back on their feet. It is more important than ever that diners show their support for local businesses, and the biggest way they can do that is to only reserve the tables they really need. When diners no-show for a booking, it results in a loss of revenue that restaurants can ill afford. In the UK, it is costing businesses millions. Of course, there are times when diners have to change their plans and can’t fulfil a reservation, but when that hap-

pens our advice is to always give the restaurant as much notice as possible so they can offer the table to another customer. It is also important that booking platforms play their part by not facilitating unfair behaviours such as spread booking. Here at TheFork, we do not allow customers to make more than one booking during the same time period on our site. The message from us is simple, if you do not plan to attend your restaurant booking, cancel. We can all do our bit to help get this important industry back on its feet.” With social distancing regulations still in place, many venues are operating at reduced capacity, and with demand outweighing table availability across many towns and restaurants across the UK, other no-show preventions from TheFork include: 1. Reminders – while confirming their reservations, customers will be reminded they must cancel if they are unable to make it via email and SMS. They will also receive a message on the day of their reservation as a reminder to cancel if they cannot make their booking. 2. Quick Cancellation – one-click on a phone or computer is all it takes for a customer to cancel a reservation on TheFork platform. It’s easy, saves time, and is good for both the client and the restaurant. 3. Customer Rating – TheFork offers restaurants the opportunity to use a reliability meter for each customer. Comments can be left notifying of a no show so future restaurants are aware of the customers past habits. Jade Ajwani, Manager, DoubleTree by Hilton London said: “Our industry has been blighted by no-shows since restrictions were lifted, which has had a huge knock on effect across our business. Not only does it lead to lost revenue, but it means our staff have their hours cut and food goes to waste. In normal times it is difficult enough to fill spaces at such short notice and given the safety concerns in operating a walk in policy at present, it is less likely that we are able to recoup the lost revenue. Now, more than ever, we need the public to get behind us, to get out and eat out as much as possible, but to also be considerate in their booking behaviour. We understand that things happen and life can get in the way so cancellations are common, but letting your restaurant know is a small gesture that can make a massive impact.”

UKHospitality Cymru Calls on Welsh Government to Lift Restrictions

It’s time to lift remaining restrictions on the hospitality industry and give visitors to Wales simple and clear messages about staying safe, advocates UKHospitality Cymru (UKHC) ahead of a Welsh Government review.

while they are here. Welsh Government Ministers are suggesting we have to now learn to live with the virus; it’s time to make it simple and easy for those looking to take their first restriction-free break in eighteen months.

UKHC Executive Director David Chapman commented: “Next week’s Welsh Government review is a chance to lift remaining restrictions and help businesses in Wales to manage the huge influx of summer visitors. Let’s keep it simple: open up, stay savvy, stay safe.”

“We don’t want hospitality workers to be at the receiving end of visitor confusion, disappointment or annoyance about what can or can’t be done; let’s make it as straightforward as possible.

“On July 19th we’re expecting England to fully open up and from that moment we need to make sure visitors to Wales are welcomed with a set of simple directions about how to stay safe and enjoy their holiday

“Open up now, stay savvy and stay safe. They should be the watchwords of the new normal of living with Covid-19 in Wales in a post-vaccine environment.”

Brixton Eyes Up Coldharbour Lager Expansion as Sales of Craft Increase Brixton Brewery is expecting a surge in demand in the Craft category and is taking its iconic Coldharbour Lager out of its South London home and across the country to grow additional sales for operators. The Craft category is booming across the UK and is predicted to continue growing to 15% market share by 2025, with Lager holding the biggest share in the category. Craft currently delivers almost 50% more Retail Sales Value than Classic Lager, sitting at £4.85 Average Price Per Pint compared to Classic Lager’s £3.33 Average Price Per Pint1. Although penetration of the category is currently 18.7% and rate of sale is up by 20% there are still many more drinkers to recruit to the category, which is why Brixton is driving additional awareness this year. Following its recently secured national off-trade distribution in key grocers, a national charge that was due to begin in March 2020 is now underway. This year the brand has big ambitions to explode in the on-trade, with a target of 1200 new taps nationwide and a brand new POS toolkit available to all customers to help them drive additional sales in-outlet. Supporting this ambition, Brixton Brewery is increasing its marketing budget significantly to help accelerate awareness and reach of the beer via a

variety of activity including the brand’s first ever OOH campaign, an increased digital spend as well as extensive sampling across festivals and events.

ment and visibility support for Coldharbour Lager this year means that operators will see strong consumer demand for this beer, driving healthy ROS.

Alongside the growth plans, the brand also remains committed to supporting and collaborating with local community and organisations, such as Age UK Lambeth, who they partnered with on the launch of Generation Pale Ale – the first beer purpose-brewed to raise money for the charity by bringing people of all (legal drinking) ages back together after lockdown.

Co-Founder of Brixton Brewery Xochitl Benjamin said: “Following a chance meeting in a local bar in 2013, Brixton Brewery was born, and our passion for putting Brixton on the map for great beer is as strong as ever. As a family-run business, we are rooted in our diverse and vibrant community and we work hard to brew beers that make the Brixton community proud.

Key to the brand’s ambitions is its easy-drinking Pilsner-style beer, Coldharbour Lager, a recipe the brewery has perfected over six years. As an accessible style, lager represents 62.5% of Craft volumes in the on-trade and compared to competitors, Coldharbour Lager offers a lighter, more sessionable ABV and bitterness without compromising on craft flavour. By stocking Coldharbour Lager, operators can tap into one of the biggest trends in the market to grow beer sales and give their customers a taste of Brixton. Its strong ROS (2.6 kegs per week), in part due to its lower ABV vs competitors, means that drinkers will spend extended time in-outlet with an increased wet and dry spend. Additionally, the increased marketing invest-

“Each of our beers celebrate Brixton, from their names to the design, and each is hand-crafted in small batches, unpasteurised and unfiltered for maximum flavour. We always ensure we use the best ingredients we can get our hands on, whether sourced locally or further afield, resulting in beer that’s bold, modern and perfectly balanced for easy-drinking. Coldharbour Lager is just one example of this. Named after the bustling Coldharbour Lane, where travellers to London used to find shelter, this pilsner-style beer is full of fearless craft character and now helps consumers all over the UK take refuge from thirst.”

MONDAY BOOZE: Football Fans Warned Not To Drive 26

CLH Digital

Issue 65

Fans are being warned not to drive on Monday morning if they’ve been celebrating England’s win in the Euro 2020 final (or drowning their sorrows).

and co-ordination - increasing the likelihood of an accident,” warns Hunter Abbott, MD of AlcoSense and an advisor to PACTS.

If you drink four pints of medium-strong beer or four large glasses of wine, it can take as long as 14 hours for the alcohol to clear your system – making the work commute or school run a potential hazard.

It is thought the number of people watching the game at home, in pubs and on outdoor screens could exceed the 32.3 million who watched the World Cup Final in 1966.

In a poll conducted by breathalyser firm AlcoSense, over a third of us (36%) think our ability to drive is only impaired if we are actually over the legal drink drive limit.

“Let’s all enjoy the final whatever the result. But please don’t drive the next morning if you’ve consumed a lot of alcohol, or use a personal breathalyser to check you’re clear”, adds Hunter Abbott.

But you are THIRTEEN times more likely to be involved in a fatal crash at the English limit, research shows. Even with 10mg per 100mL of alcohol in your blood (one eighth of the limit in England and Wales) it is 37% more likely than when completely sober. “Just a small amount of alcohol slows your reaction time, inhibits judgement and reduces both concentration

Wanis International Foods

Clued-up chefs have been heading to Wanis International Foods in East London for decades. Unlike many wholesalers, Wanis open their doors at 5am, are open at weekends, and being located a stone’s throw away from New Spitalfields Fruit & Vegetable market means visiting buyers can source all their fresh produce and catering ingredients first thing in the morning, and still be back in good time to prep for the first lunch service.

Forty per cent of all breath tests conducted by Police are between 6am and 1pm. The AlcoSense poll also found that 44% of people across Britain had been drinking more alcohol whilst stuck at home during lockdown. This rose to over half in the 18-44 age group and the figure was particularly high amongst Londoners, with 59% admitting a bigger alcohol intake – of whom 22% said ‘much more’. ahead of the game with their patrons’ ever-changing dietary requirements and increasingly adventurous tastes to cater for. The UK’s 17 million millennials, in particular, increasingly demand vegan options and exotic dishes from far flung corners of the globe. With products such as bulk flours, beans and pulses, canned goods, spices and seasonings, sauces and cooking ingredients (including Vegan options), together with a large selection of drinks and snacks, Wanis International Foods can meet the needs of the most adventurous chef and the most demanding customer.

Wanis’ award-winning 120,000 sq. ft. depot houses a unique range of over 9,000 different World Food and Drink products from West Africa, The Caribbean, USA, South East Asia and the Far East, as well those from closer to home together with a large selection of non-food essentials. With a dedicated catering aisle, chilled, and a frozen section offering specialist fish products, a walk around the aisles offers plenty of inspiration from across the globe to create new and exciting dishes.

Utilising unusual ingredients and creating fusion dishes seems to be the key to pleasing fickle patrons; one of this year’s star performers has been jackfruit, Wanis customer, Delroy Dixon of Rhythm Kitchen said: “I recently added a jerk jackfruit dish to the menu after seeing the recipe on the Tropical Sun foods website and it has been incredibly popular with my customers.”

Sourcing the right ingredients to create amazing food for your customers is sometimes one of the most overlooked parts of an Executive Chef’s role in the kitchen. It can be challenging for busy professionals to stay

For further information email, call 020 8988 1100 or visit

The Future of Asian Kitchens Seminar Now Open For Registration Rational, working in partnership with The Chefs' Forum, has announced the next in their series of online seminars. The free event, The Future of Asian Kitchens Seminar is taking place on Wednesday 21st July, from 11am-1pm. Asian restaurateurs, chefs, caterers, kitchen planners and designers are invited to attend. The seminar will discuss future planning and address the challenges and opportunities currently facing the Asian hospitality sector. Adam Knights, Marketing Director, Rational UK comments, "Rational is

the chef's company and as such we strive to understand the many modern challenges facing hospitality, to provide efficient solutions via our cooking systems, training, and support." The seminar panelists will discuss an array of relevant and compelling topics, which include; Natasha's Law and allergens, technology, healthy menu options and plant-based alternatives, waste reduction and sustainability, tomorrow's Asian kitchen, the next generation and future staffing & training requirements. Event host Neil Rippington, The Chefs Forum's Education Director, will be accompanied by expert panellists: Rehan Uddin, Founder of ARON and owner of Bombay Express Dipna Anand, Celebrity Chef and Owner of Brilliant Restaurant, Southall Will Bowlby, Chef Patron Kricket, London Raymond Chu, Chef Patron Grand Village Imperial, Bicester

Anand George, Chef Patron Purple Poppadom, Cardiff Munayum Khan, Chef Patron Lasan and Raja Monkey, Birmingham Arbinder Duggal, Progressive Indian Cuisine, Roux Scholarship Finalist and Masterchef Semi-Finalist Adam continues "We partnered with Rehan Uddin, founder of the Asian Restaurant Owners Network to produce our first Expert Chef online webinar showcasing how Rational cooking systems have supported Rehan in achieving his progressive kitchen goals. Our hope is that the Future of Asian Kitchens seminar will continue to inspire, provoke debate and provide new ideas to the challenges everyone is currently facing." Rational are offering an Asian starter accessory pack to delegates who purchase a RATIONAL iCombi following the event. For more information and free registration for the event on the 21st July please email:

Insolvency and Prepacks – A Guide for Hospitality Businesses 28

CLH Digital

Issue 65

By Dominic Dumville, Corporate Restructuring Partner, Mercer Hole ( The lifting of Covid restrictions being delayed until 19 July in England could be the final straw for some businesses, but not all distressed businesses follow the same path. What are the options for a business regarding insolvency and what do hospitality businesses need to know? Of the many rescue focused insolvency tools in the UK, the most common is the Administration, where the primary objective of an Administrator is to rescue the company ‘as a going concern’ ie to get the business back on its feet and enable the limited company to continue to exist. Where a rescue is unattainable the administrator must protect and realise as much value as possible for the creditors before the company enters liquidation or dissolution. There are certain types of trading company where the most valuable asset lies within the trade of the business itself. A few intangible components are what generates profits and those are the components a purchaser would be willing to pay for: the brand, its reputation, well-developed and protected ‘know-how’, a website and the order book. This type of asset however, is particularly vulnerable to bad news, its value can halve or even disappear should the business grind to a halt and enter a liquidation. A pre-packaged sale solves this problem; the business operations are uninterrupted, the transaction is executed almost immediately after the company enters administration and key customers and suppliers don’t notice until it’s completed. While no two cases are the same, a struggling hospitality business that is approaching Administration would be a candidate for a pre-packaged sale. For example, the most valuable part of a hotel business that doesn’t own the freehold is likely to lie within the existing bookings, the name and reputation of the hotel, the web-

site, repeat customers and relationships with business referrers, all of which would evaporate should it get out in the public domain that an insolvency is looming. The best time for loyal cash paying customers to find out about financial hardship is the day after the problem has been solved. So what do directors of hospitality businesses need to know about the prepack process? Not a silver bullet – A prepack is not a silver bullet that will fix everything. If the core business has historically struggled to generate positive cashflows, the new business will face the same struggles unless the new owner can do something to increase turnover or reduce costs. If the problem has a historical over-geared financing structure, or pandemic related unmanageable liabilities, the new entity stands a chance of creating profits from a clean slate. Not always happy ever after – while the new company will be able to operate from clean slate, it will not completely escape the impact of the insolvency process; a number of former suppliers and possibly customers may have lost significant sums in the administration. The buyer in a pre-pack may find suppliers looking to put prices up and others unwilling to trade with the new company all together regardless of who’s to blame. It’s not a simple process – While the administrator will take up a lot of the strain, placing a company into administration is not a simple stress-free process. There’s a lot of work to do before the formal appointment, particularly where a pre-packaged sale is the chosen strategy. Free market – Probably the most complained about feature of a pre-pack is the fact that the directors of the failed entity are not prohibited from being the purchaser. Bearing in mind the Administrator’s duty is to achieve best value, during the pre-appointment period there needs to be a thorough yet discrete marketing exercise when bids will be invited from as many potential buyers as possible. It is far from a certain, therefore, that the directors will be the successful bidder. Landlords onboard – Stakeholders that are key to the future success of the new business need to be brought onboard early in the planning process. Needless to say landlord buy-in is a key piece of the jigsaw for any hospitality business rescue as they may have power to derail the whole process. It’s in these kind of conversations where restructuring professionals are able to bring their experience and add value.

Win a Night in a Top Hotel and Help Futureproof Hospitality – All for a Tenner

The Springboard Charity is offering the opportunity to win a luxury night in some of the UK’s best hotels and help futureproof hospitality - all for a tenner, thanks to its Summer Raffle. Among the top-notch prizes are: • An overnight stay with breakfast for two at The Dorchester • An overnight stay with breakfast for two with welcome Champagne at The Berkeley • A one-night stay with dinner at Cameron House, Loch Lomond • An overnight stay with dinner and breakfast for two at Coworth Park • A night at the Royal Lancaster London with breakfast for two

Tickets are just £10 each and, as well as being a great treat for yourself, can make brilliant gifts for colleagues, friends and family. The profits made are being used to support young and unemployed people in the UK into sustainable work in hospitality and futureproof the talent pipeline for hospitality and tourism. Springboard’s raffle will run through until 31st July and winners will be drawn at random on Monday 2nd August 2021. To see a full list of the incredible prizes and to buy your tickets, visit:

George Best Hotel Investors Back Lawrence Kenwright Recovery Plan Investors in a stalled major hotel project in Belfast city centre have united in their support of the developer’s efforts to finish and open the high-profile site. Renovation work on the George Best Hotel in the historic Scottish Mutual Building at Donegall Square was delayed following Belfast Heritage’s intervention on approved plans and subsequently ceased in April 2020 when the hotel’s owners, Bedford Hotel Ltd, a subsidiary of Signature Living Hotels Ltd, was placed in administration. However, following a series of meetings with Signature Living’s owner and cofounder, Lawrence Kenwright, the 50-strong group of investors are unanimously collaborating with him to save and rejuvenate the development and protect their investment. Mr Kenwright has invited the group to become part of the George Best Hotel property company, with the belief that their combined weight will make it easier to gain new funding to complete and open the hotel. The Group, chaired by County Antrim businessman Stephen Kearney, will now oversee refinancing and development work with Lawrence Kenwright acting as their CEO. Mr Kearney, who invested in the hotel in 2018, said: “It’s been a turbulent journey for us and for Signature Living, but there is hope now that all can be resolved with the George Best Hotel administration.

“It’s certainly not a time to give up. We have seen how Lawrence Kenwright has been reorganising his company since last April, and how well his hotels have been performing when allowed to trade during the pandemic and since the last English lockdown was lifted. In May this year, UKAG with Lawrence Kenwright revealed that they were close to lodging a Company Voluntary Arrangement (CVA) with Signature Living’s administrators and which has the backing of the vast majority of investors and funders. Lawrence Kenwright said: “We have faced a unique set of circumstances in trying to finish the George Best hotel and I am extremely grateful for this support. “The uncertainty of Brexit in 2019 was unsettling for developers and then the pandemic struck, forcing the closure of our venues for the majority of the last 15 months making it extremely difficult to attract new funding and the GB hotel investors understand that. “I am steadfast in my determination to recover the Signature Living business and to ensure that all my room owners’ and unsecured investors’ interests are to the fore, rather than being left at the back of the queue as invariably they are in these situations. “What we are putting in place together across the group is unique, it hasn’t been done anywhere before to my knowledge. By inviting the George Best hotel investors’ involvement in this way, I am ceding control and giving them final say in decisions made to ensure that they gain best value for themselves.


CLH Digital

Hospitality Technology

Issue 65

Why Will the Demand for Mobile Order & Pay Continue Post Lockdown? By Gavin Peters, chief marketing and strategy officer of Onvi, a leading mobile Order & Pay provider to the hospitality industry ( The shift to digital has been huge in the last 18 months, as operators have adopted technology to help navigate ever-changing restrictions. As 19th July approaches, bringing an end to social distancing measures and compulsory table service, some have questioned what this means for the future of technologies like mobile Order & Pay.


While some solutions have been set up purely to allow contactless ordering out of necessity, the best technology offers much more, and now operators and customers are seeing those benefits; this will now continue and evolve. Mobile Order & Pay will sit at the heart of the next generation of sales platforms - enabling operators to service customers whenever and wherever they choose, use data to better target and connect with them, optimise their menus, and ultimately increase sales and reduce costs. For these reasons the benefits of newly implemented technology will go far beyond reacting to Covid restrictions.

Digital ordering technology also enables operators to unlock new revenue streams to boost sales. We witnessed a huge uptake in Pickup services early on in the crisis, as bars and pubs diversified to takeaway and collection to keep serving customers during the lockdown. This shows no sign of slowing as many operators learn they can efficiently service drinks and food collection to customers without changing their dine-in operational processes.

TECHNOLOGY LEADS TO LONG-TERM COST SAVINGS The hospitality industry is clearly under unprecedented pressure, and every opportunity must be taken to reduce costs to help operators return to profit by removing unnecessary costs whilst delivering the best possible customer experience. With ongoing staff shortages at pubs and bars around the country, alongside the return to maximising capacity with reopening, helping to ease the pressure on teams is paramount. By entrusting the facilitation of payments and the manually taking of orders to software, the time shaved off each of these steps can see the average member of front of house staff increase productivity to the equivalent of adding three hours of time to spend on other activities to their shift. With the latest technology, hardware costs are also minimised; automating processes and moving to a single platform to manage orders and payments makes it possible to reduce the reliance on hardware such as PDQs and kiosks.

Due to the ease of upselling and instant reordering, mobile ordering can lead to increased sales per visit of around 30%, and in some cases far higher. And not only do you see more spend per customer, but you get the multiplier effect of more of those customers to serve. Mobile ordering helps operators increase table turnover speed, allowing them to maximise throughput at peak times.

CUSTOMERS NO LONGER ACCEPT MOBILE ORDERING; THEY INCREASINGLY DEMAND IT Quite simply, when effective and reliable Order & Pay solutions are in place, customers appreciate the ease of use. They don't have to wait for someone to take their orders, and they can instantly get another round in with the touch of one button. Regardless of the pandemic, no one enjoys queuing at a busy bar or waiting for their orders or payments to be taken - in the future, we'll probably look back at this as bizarre, out-of-date behaviour, like queuing at a bank to pay money into an account rather than making an online transfer. Our recent research shows 64% of all adults plan to continue using Order & Pay post-pandemic. The simplicity of use is the number one reason for people's satisfaction, with customers saying they find it quicker and easier than ordering with staff. We’re also seeing a huge uplift amongst older customer groups. Usage of our platform among the over 65s has increased by 30% since lockdown eased, and the most significant uptake in mobile ordering has been the 55- 64-year-olds, whose usage has increased by 68%! Essentially, traditional service no longer considers the preferences of the evolved consumer, and businesses that don't adapt will likely be left behind.

It’s Time To Refine The Industry’s Digital Front Door

By Richard Drummond, COO of Hop Software (

In the wake of the COVID-19 pandemic, the hospitality sector has had no choice but to opt for a digital-first approach to engage with its customers. Although this presents some challenges, it also offers an opportunity to move away from conventional marketing methods and refine the industry’s digital front door. For hotels in particular, the quality of their online presence as travel reopens will be crucial to ongoing success and sustainability. This is even more vital when you consider that 55% of people use search engines as their main channel to research holidays according to our recent research of 2,000 UK consumers. The same study found that almost half of Britons plan on taking a Staycation in 2021, with a quarter intending to go abroad and 13% saying they’ll do both. So, it’s clear that the public are eager for a getaway, but hoteliers need to evolve to fit the needs of the modern consumer if they’re to thrive.

BOOKING ONLINE: BRITAIN’S BIGGEST TURN-OFFS While many are eager to book a holiday, there are a number of factors in the online journey that make consumers hesitant to book online. We found that almost half (42%) of the British public are put off booking online by hidden costs, while a third expressed concern about prices increasing before having the chance to book. Uncertainty also remains apparent, with 1 in 4 respondents saying they are put off booking by a lack of COVID cover options. For hoteliers, it’s important to note that holidaymakers aren’t always looking for the cheapest deal – they simply want to know upfront how much their trip will cost and that the price they’re quoted is what they’ll pay. Hidden costs can leave consumers feeling misled by your brand, meaning they may not only book else-

where, but avoid you in future too. This is an easy fix for hoteliers, so ensure you’re transparent with costs to gain consumer trust - don’t leave it for the small print! It’s not just cost issues that put people off booking online – intrusive data collection also came high up the list, with 1 in 5 respondents being turned off by lots of personal information being collected. This is hardly surprising following a string of high-profile data breaches in the media recently, including that of the testand-trace system. Again, this can be a simple fix for hoteliers, consider avoiding obtrusive data requests and pop ups as soon as someone lands on your site. By capturing data in a creative manner at the right stage of the user journey - perhaps during exit-intent or with an incentive or blog - data capture can work for both you and your customer.

BOOKING ONLINE: WHAT CUSTOMERS WANT As consumer behaviour has changed, consumer preference has shifted too, and in an increasingly online world, people now demand easy-to-use websites and booking systems. Websites have evolved into something much more than just text on a page; holidaymakers expect your website to deliver quality content and a seamless experience. Almost half of survey respondents said that an easy-to-use website would make them more likely to book a holiday, whilst one in five were put off by confusing websites. By investing in your user experience, web visitors are more likely to stay on your website for longer and visit multiple pages, instead of growing frustrated. The quality of content on a website was also an important factor, with a third of people we surveyed saying that enticing photography would have a positive impact. Now more than ever, an appealing web presence is imperative. So, ensure you have professional imagery, clean colour schemes and short, enticing chunks of information that make the user want to read on. The pandemic has accelerated a change in how the industry engages with its customers, but as consumer habits evolve, hoteliers must evolve with them. This year, will undoubtedly present more challenges for the sector, but with those come opportunities. The hoteliers that invest in their digital presence now will reap the rewards in the coming months.

Hospitality Technology

Issue 65

CLH Digital


Archers Sweets Success With New Online Delivery Management System Leeds based Archers Sweets sells everything from traditional pick ‘n’ mix through to American candy, and has seen huge success since the opening of its first bricks-and-mortar shop in 2018. Owner, Natasha Archer, like many other business owners, found that the pandemic heavily impacted her business model, as when national lockdown hit, her delivery orders soared. Although delighted with the immediate jump in telephone order volume, Archer and her team started to become increasingly overwhelmed with delivery orders, leaving them little time to focus on the running of the shop. Archer needed to find a solution quickly that didn’t mean handing over her hard-earned profits in commission. That’s when she discovered leading POS platform, Foodhub. Joining Foodhub meant they had access to a world class EPOS system that would allow them to easily and effectively manage order volume. Instead of manually organising each customer order, the system allowed

them to fully digitise and streamline the process, affording staff less stress and more time to spend with customers in the shop.

monthly fixed cost, meaning our partners save significantly every month when compared to other rival platforms.”

24/7 support means help is always at hand should they require assistance with the system.

“As part of our EPOS offering, we provide a complete turn-key solution to get food delivery businesses online. Our clients receive their own e-commerce platform, order management system and access to thousands of Foodhub customers. It can really help businesses such as Archers Sweets evolve their e-commerce offering and allow them to be agile at a time when they need to most, alongside the cost saving benefits.”

Not only did Archer find that she was saving money and her team were less pressured, but the new system led to increased customer acquisition, as many local people appreciated being able to use the website to check the sweet treats available and then place an order ready to be picked up or delivered to the door. Natasha Archer, owner of Archers Sweets, said: “Signing up to Foodhub has massively helped the business. We’ve gained lots more customers since implementing the EPOS system and the staff are under much less pressure. Joining Foodhub is the best thing we ever did; it’s made our lives so much easier.” Ardian Mula, Foodhub’s CEO said: “We are delighted to have Archers Sweets onboard as one of our partners and thrilled at the level of success they have seen so far simply by using our order management system. In addition, Foodhub is the only major food ordering app that won’t charge a commission per order. Instead, our commission-free subscription model means they gain full access to our leading EPOS system for a

Say No To No Shows Guests not showing up to their booking is becoming a more common occurrence...

WELCOME BACK, HOSPITALITY Since partially reopening, the news from the sector is cautiously positive; most pubs and restaurants are busy – both bookings and spendper-head are up. There is, however, one problem that appears to be hurting pretty much every hospitality business. The issue is no-shows. People who book but don’t turn-up. This behaviour was never OK, but for businesses and their employees who have had such a tough 15 months, it’s a real kick in the teeth.

Foodhub is encouraging independent business owners to take advantage of the current appetite for e-commerce and delivery orders and sign up to the site. With Foodhub the full order value goes direct to the business as they do not charge a commission on orders. This is unique compared to other EPOS providers who charge up to 10% per transaction. Instead, Foodhub charge their partners a set monthly fee to trade with them, making for a much more stable and manageable cost. There are more than 20,000 takeaway & restaurant partners currently featured online at and through the apps available for iOS and Android.

SECURE BOOKINGS WITH A DEPOSIT OR PRE-AUTHORISATION Some operators are understandably concerned that changing the ‘contract’ with guests is risky. Many things have changed over the last year: habits have been broken and guests will understand the need to secure their booking with pre-payment, a deposit, or a card-swipe.

ADACTUS OFFERS SECURED BOOKING Adactus can help hospitality businesses implement the right secured booking service for your guests – whether that is full or partial payment up front (deposit), or a card swipe to authorise a charge in the event of a no-show – there is a solution that will work best for your operation. And, unlike other providers, we don’t charge a per-transaction fee: your costs are the same every month. Give us a call! Scott Muncaster, Managing Director, Adactus Telephone: 01844 269090, Email: or Web:

Hospitality Technology Heineken Shares Its Insights costs. With almost 1 in 3 pints served through dirty lines and 2% of all drinks poured ending up in the drip tray due to poor pouring and incorrect storage , you could literally see the return on your investment. Moving from 50% to between 90-100% of beer being served through clean lines could mean tapping into an extra £25,000 profit per year, per outlet .

No-shows are a threat to your restaurant’s recovery. Take a deposit or card swipe with Adactus SmartQ Bookings. Contact us: 01844 269090

John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK offers advice on how hospitality employers can use technology to train their employees: Operators can take advantage of technology to train staff remotely and flexibly to ensure the highest standard of service as we move towards full reopening. Engaging with staff and employees in the current climate is crucial. In a recent CGA survey, 71% of Business Leaders said that employee engagement would be a key focus for ensuring a smooth reopening period . Hello BEER is a mobile app designed to allow operators to maintain staff engagement, improve cellar management and reduce wastage

In an industry with typically high staff turnover, training can be costly and time-consuming. From just £2 per learner per year, Hello BEER provides accessible and flexible mobile training – plus is available free to direct HEINEKEN customers through the HEINEKEN Benefits Bar. We know that well-trained staff are typically happier and more loyal, so HEINEKEN can help your bar staff deliver a great customer experience while also saving you money. It’s clear what consumers have missed during lockdown, and that’s the unbeatable pub experience and the quality of a perfectly poured pint. Excellently trained staff with correct beer and cider pouring practice will ultimately help you sell more great quality pints, keeping customers happy and making your outlet more profitable. The proper pub experience is one of a kind. Whether it’s a knowledgeable member of staff explaining a new dish on the menu or a freshly pulled pint, well trained staff offering a quality experience will help customers feel safe and fall back in love with the Great British pub.

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


CLH Digital

Hospitality Technology

Issue 65

All-In-One Intranet Software from Oak Engage Working with some of the world’s biggest brands including Aldi, Five Guys and ITV, Oak Engage helps employers connect their workplace, engage their people and work better together through a mobile app and cloud-based platform. Oak Engage provides a range of internal communications tools that integrate seamlessly with office applications including SharePoint helping to improve productivity. Oak Engage are experts within the internal comms industry, a success that has been achieved by listening to their customers and developing applications that provide genuine value within the digital

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 market. 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 & selfcheckout 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.

All-In-One Intranet Software for the Workforce of Today

A cloud based intranet platform to keep your workforce connected, productive & engaged. Mobile ready with drag and drop functionality.

Empower your people

workspace. Oak’s intuitive suite of digital tools and expert support, allow businesses to stay connected with their employees. An all-inone solution that blends modern intranet practicality with the unique functionalities of an employee engagement app, Oak empowers employees to be the best that they can be. To arrange a demo or for more info, visit or contact them on

It's Time For You To Get Budget Proof By Dan Brookman, CEO of Airship ( and Toggle (

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 and

Hospitality Technology

Issue 65

CLH Digital


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 or 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 or visit


CLH Digital

Hospitality Technology

Issue 65

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 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

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.


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).


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: or contact our sales team at

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


Stop The Spread – Keeping Your Customers Seated & Safe!

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

All-in-One Payment and EPOS Solution Gives Hospitality Vendors Flexibility To Cash In On Post-Lockdown Demand

Improve customer experience No wasted server time Proven to Increase sales




7DEOH7DSLVDVLPSOHDQGǧH[LEOHZLUHOHVV         service button for hospitality, leisure and retail that will improve customer experience and boost sales




- 10x Table Tap Buttons - 2x Server Watches

- 20x Table Tap Buttons - 4x Server Watches

– anywhere a customer might want to ask


for a little help.


Customer taps to call for service


Server Recieves Message


Request is Completed



£10.00 PER WEEK

£15.00 PER WEEK



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

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

Request trial offer today




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

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 or email


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.

Issue 65

CLH Digital



CLH Digital

Outdoor Spaces

Issue 65

Outside Structure Solutions Achieve Gibus Atelier Status Outside Structure Solutions was founded in 2008 offering the supply and fitment of a small range of exterior canopies. As the business expanded, so did our variety of selected manufactures allowing us to increase our range to include awnings, outdoor vertical blinds and post protection, each complementing our existing range of exterior structures.

Optimise Your Outdoor Areas For The Staycation Boom With 100% Recycled Plastic Furniture

With nationwide restrictions having been gradually eased, ensuring your outdoor areas are fit for use has never been more crucial. Research continues to validate that meeting outdoors comes with a reduced risk of transmission. Introducing furniture outside to optimise your available space is a great way to stay compliant with government advice, whilst creating comfortable al fresco areas for your expectant returning customers to enjoy – just in time for summer.

We quickly partnered with Gibus, one of Europe’s largest and most prestigious brands, raising our business profile to incorporate this range of high-end products. Gibus work closely with their brand partners to ensure the quality of their product is mimicked in the purchase and fitting process, thus creating the ‘Atelier’ accreditation.

When considering your outdoor furniture, NBB recycled plastic is the perfect choice, as the material looks like timber but can last outside all year round without the need for annual maintenance. All our furniture is offered at competitive prices and comes with our market-leading 25-year warranty! It is extremely hard wearing, guaranteed never to split, chip, crack, or rot, and the non-porous properties make it easy to clean between uses.

The Gibus Atelier accreditation is a strict programme of up-to-date training, best practise and set timescales guaranteeing the customer, expert product knowledge, a design to suite the requirement, punctual delivery, and fitment with precision by our trained experts. Outside Structure Solutions are proud to be the only exterior structure company within Cambridgeshire, to achieve this status and one of only six throughout the UK making us the number one destination for your outdoor needs. For our full range of outdoor solutions, visit

In fact, recycled plastic can last up to 5 times longer than its timber equivalent! The longevity of recycled plastic makes it is the perfect

Indigo Awnings - Commercial Grade Shading Products At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice with unrivalled customer and after-sales service. With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business.

Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business. We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests. Crafted from the highest-quality mate-

cost-effective alternative for use within the hospitality and catering industry, where heavy use is expected following the further easing of restrictions. Furthermore, sales of our products have recycled over 35 million milk bottles to date. Not only does our recycled plastic furniture look great, but it has also helped many happy customers achieve their own environmental goals. So, if you’re looking for long-lasting furniture to make the most of your outside spaces, take a look at our eco-friendly range and place your order today. NBB Recycled Furniture 0800 1777 052

rials, all our products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding. With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather! Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible. Contact our friendly Indigo Awnings team on 01352 740164 or at


CLH Digital

Issue 65

Outdoor Spaces

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: W:

CambridgeStyle Canopies

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems. Our product range includes:

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

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy

technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails or visit

Solisyteme is the inventor and historical leader of the Bio Climatic Pergola.

Since 1998 Solisysteme has designed and manufactured pergolas and innovates every day in order to provide customer with tomorrow’s Solar protection solutions.

• Protects from the sun and inclement weather • Provides natural ventilation • Regulates the temperature in adjoining room • Adjusts the brightness of the light by remote control • Heating and Lighting options

Beer Gardens, Roof Tops and much more

Cambridgestyle Canopies is a long established provider of outside covered areas to the commercial market sector and proud to be the sole distributor of the Solisyteme products throughout the UK.

We have trade partners in your area that can provide a full installation service if required.

Example: 4000mm x 3000mm remote controlled Bio Climatic Pergola with LED lighting supplied for less than £6,000 ex vat

Also a vast range of aluminium or steel canopies to your required specifications Enquire today!

CambridgeStyle Canopies Ltd 01353 699009 | | “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Outdoor Spaces

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 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 to help you choose the perfect equipment for any operation!

Issue 65

CLH Digital



CLH Digital

Issue 65

Outdoor Spaces

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

Cantilever Bars

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: Website:

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-

Issue 65

CLH Digital

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 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 & 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:

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



CLH Digital

Cleaning, Hygiene and Infection Control

Issue 65

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 or visit

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 ” 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

Cleaning, Hygiene and Infection Control Issue 65

CLH Digital


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

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 or contact

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 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

Bacteria & viruses

VOCs & toxic gases

Bad smells

Cross infections



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

Distributed by Tunnelight, Telford, UK |


CLH Digital

Issue 65

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.

The pandemic

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

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 or visit the website at


CLH Digital

Cleaning, Hygiene and Infection Control

Issue 65

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 1

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 /

Cleaning, Hygiene and Infection Control Issue 65

CLH Digital


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:

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: Website: 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


CLH Digital

Cleaning, Hygiene and Infection Control

Issue 65

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:

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

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:

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

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

Issue 65

CLH Digital


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, If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or

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 815200 of what needs to be used first. Email - 4.DO observe stock rotation and Web - use the first in first out (FIFO) system. or

We provide the full package, all under one roof, from project-brief to installation. Find us on Instagram at @bridgeart1 or visit If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or


CLH Digital

Issue 65

Design and Refit

Chairs with Classic Italian Style

When choosing chairs for your café or restaurant’s dining space, comfort is a key factor in ensuring your customers will return again and again to enjoy a meal. Not only that, the chairs you opt for must also stand up to the day-to-day demands made on them while looking stylish and providing great value for money. When it comes to ticking these boxes, Trent Furniture’s recently revamped Italia Bistro Chair is as popular as pizza among the customers who opt for it. A timelessly stylish ladderback design and choice of walnut or dark oak finish, means this chair is as equally at home in a traditional pub dining room as the

newest Italian restaurant in town. Not only that, it’s available in a wide choice of upholstery, including your own fabric if only a bespoke look will do. Alternatively, the Milan Crossback Chair is a great option, with the same great specifications and an understated, stylish look. Both these solid beechwood chairs pair perfectly with a wide variety of tables including shaker and cast-iron styles. To find out more about these versatile, environmentally friendly and fire-retardant crib 5 chairs, available from just £35.90, please visit or call 0116 2864 911.

Seating with Wider Appeal from ILF Chairs Hospitality has now got the Green light last to reopen outdoors from the 12th April. Will you be ready and able to cope with the rush? Will your Café, Restaurant, bar have the right outdoor ambience and comfort to stand out from the rest and make your customers want to come back? Never fear, ILF Ltd. have the solution with a comprehensive selection of outdoor chairs and tables in many finishes and colours which we are able to supply

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

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We

undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

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

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers. We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

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

Trust CEMCO for commercial catering dishwasher servicing!

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

Design and Refit

Issue 65

CLH Digital

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: Telephone: +44-1622-845-995 Web:

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 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 Follow us on : Facebook, Twitter, LinkedIn



CLH Digital

Issue 65

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, or 01473 830551

Capricorn Contract Furnishings See the advert on page 3.

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.

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

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. 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 fol-

lows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email

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.

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.

Issue 65


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 for further information.

Saniflo’s sister company, Kinedo,

Simon Charles Auctioneers 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 bring quality new and used equipment to auction.

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

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

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

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

Anything’s possible. Visit to see how.

CLH Digital



CLH Digital

Issue 65

Design and Refit

Luxury Wood Flooring For Any Interior

Founded in 1975 Havwoods has become Britain’s foremost wood flooring company supplying architects, interior designers, and residential customers. Havwoods concentrates on engineered and solid wood flooring, cladding and joinery, as well as bespoke flooring solutions in all situations, in a wide variety of species and designs, and with every conceivable finish. Havwoods wood flooring can be found in the finest restaurants and hotels around the world, and their clients are offered a continuously evolving range of high-quality flooring designs creating spaces which are not just functional but beautiful. Havwoods selects only the very best products from the best manu-

facturers worldwide, and the result is a superior portfolio of floor covering products. Environment and sustainability are in the heart of Havwoods which is why the products are sourced only from sustainably managed forests. Havwoods’ sophisticated showrooms offer an exclusive, personal wood flooring experience providing customers with a first-class consultation and an opportunity to see and touch the wood flooring options in large panels. Call us on 01524 737000 or visit

Hybrid Heating For The Modern Property

EHC offer a comprehensive Range of Electric Products that are all controlled by the wellestablished DSR Technology Control System. It enables you to select a Hybrid Heating Solution from the range for the various rooms within your property to suit your design style and budget – the choice is yours. All DSR Controlled Heaters are manually operated using the “easy to use” Controller located on the Heater. They also have Wi-Fi capability that can be activated when you purchase the optional DSR Smart Gateway which will allow you to control your Heaters Anytime, Anywhere 24/7 up to a maximum of 30 Heaters per gateway using our free bespoke APP. The DSR Control APP has many features designed to enhance your comfort levels and provide essential information regarding your heating system. There is also an optional Power Meter Clamp available for Load Shedding Control.

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

Popular features within the APP • Setting Times to suit lifestyle • Adjust each room temperature

• Limit electricity consumption to avoid exceeding maximum power available • Monitor your electricity consumption history • View the Temperature history by room The comprehensive range of Heaters which are available in various Outputs are: • DSR Heat Retention Radiators • Edge • Ecostore • Visage The DSR range of heaters are ideal for the likes of Bars, Restaurants or Hotels as the DSR control system allows for each heater to be controlled remotely from a smart phone or controlled centrally from a PC at a hotel reception. This level of control helps keep running costs to a minimum and removes the inconvenience of staff members going from room to room to adjust heating temperature when customers check in or out. For further information or a free Brochure contact 01698 820533 or visit

Products and Services

Issue 65

CLH Digital


Electronic Temperature Instruments Launches Industrial Non-Contact Temperature Thermometer

Electronic Temperature Instruments (ETI), the UK’s largest digital thermometer manufacturer and exporter of electronic thermometers and temperature probes, has launched the RayTemp® HSE IR industrial thermometer for all types of workplace non-contact temperature measurement. Utilising innovative infrared technology with an easy-to-read LCD display and three-button keypad, RayTemp HSE can analyse Hazard Analysis and Critical Control Point (HACCP) and play a key role in workplace infection control plans. By aiming at the target and pressing the measure button, RayTemp HSE displays the accurate temperature of any workplace surface.

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

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 or

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 To find out more about Mermaid and the distillery’s spirit ranges, head to or check out their social media profiles @mermaidgin and @isleofwightdistillery or see advert on the facing page.

During more than 20 years of developing automatic coffee machines, JURA has come up with many innovative technologies that set new standards. These have been incorporated into the entire range and are now the fundamental ingredients for enjoying the perfect cup of coffee. Each machine contains the wealth of knowledge and experience of their engineers. Functions and components have become standards that will delight you with perfect coffee day-in, day-out, cup after cup.

JURA has a range of Professional coffee machines to cater for the smallest to the largest coffee shop, restaurant, pub, or hospitality venue. Top of the range is the GIGA X8 or X8c available with cool controls, fridges, cashless systems, cup warmers and data communicators. Smart Connect is integrated and suggested daily capacity is 200 cups per day. Still with the GIGA range is the GIGA X3 or X3c which has most of the features and accessories of its larger sibling but a smaller daily capacity at 150 cups per day. The X10 and the X8 are models to suite mid-range venues with daily capacities of up to 80 cups per day. Finally, the smallest in the range are the WE6 and WE8, still packed with features but offering daily capacities of 30 coffees each. As you would expect from JURA UK there are price points and packages available on all JURA Professional machines and, of course, all these machines come complete with Smart Connect and J.O.E. the state of the art JURA Operating Experience.

Jura Professional Coffee Machines

For sales enquiries: or w:

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: 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

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 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 or call 0208 507 7900 to order a copy of the new catalogue.


CLH Digital

Products and Services

Issue 65

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

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 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 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.

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.

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

Property and Professional Help Is At Hand For Businesses Devastated By The Covid–19 Virus In 2020 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-

ness. 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.

To advertise in



Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.



call our sales team on

01202 552333

or email sales@

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.

CLH Digital


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

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

Issue 65

For those businesses not yet open, you can register your interest in the fund today. To find out more click here - - or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

• hiring additional staff

Weekly Figures Analysis & Reporting Phoenix Specialist Risk Solutions 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.

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

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

Profile for CLH News

CLH Digital - Issue #65  

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

CLH Digital - Issue #65  

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

Profile for clhnews

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded