__MAIN_TEXT__
feature-image

Page 1

Issue 66

CLHNews

www.CLHNews.co.uk

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

CLHNews

Government Launches “Strategy for Hospitality” to Aid Re-Opening

01628 487613

HOTELS, RESTAURANTS, PUBS & CATERING

CAN'T WAIT FOR THE NEXT ISSUE OF CLH DIGITAL?

GET ALL THE LATEST NEWS AT

MAXIMISE YOUR BUSINESS POTENTIAL

www.catererlicensee.com

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 …

If you have a Restaurant / Hotel or Pub … WE CAN, WITH YOU AND YOUR TEAM, MAKE YOUR BUSINESS MORE PROFITABLE

Please call or text David Hunter on

07831 407984

to discuss how we can help YOU to increase YOUR profits

A new strategy to ensure England’s pubs, bars, restaurants and other hospitality venues can thrive long-term and adapt to consumer demands has been launched by Business Minister Paul Scully today (16 July). The Hospitality Strategy focuses on reopening, recovery and resilience. It follows the government decision to lift almost all Covid-19 lockdown restrictions in England on July 19 To support the industry in its reopening, the Strategy sets out measures including highlighting opportunities in the hospitality industry to jobseekers through DWP’s dedicated work coaches and helping the sector address current recruitment challenges. This is on top of the continued support for businesses through the government’s unprecedented £352 billion package of economic support and

guidance this week to help ease them back to operating normally. Recovery measures will boost business and consumer confidence and help the sector return to profitability. This includes working with the government-owned British Business Bank and directly with lenders to support access to finance for hospitality firms so they can invest in their businesses. It will be easier for pubs, restaurants and cafes on the high street to offer al fresco dining and serve more customers outside, with pavement licenses being extended and made permanent. Takeaway pints will also continue for another 12 months as the temporary permissions for off-sales of alcohol are extended in England and Wales, boosting sales.

“EXPERTISE ON HAND TO DEVELOP YOUR BUSINESS” visit

www.bowdengroup.co.uk • • •

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 davidhunter@bowdengroup.co.uk


2

CLH Digital

Editor's Viewpoint

Issue 66

Welcome to the latest issue of CLH DIGITAL Great to see news of the government's new “Hospitality Strategy”. There are lots of positives, in particular making it easier for pubs, restaurants and cafes to offer alfresco dining and serve more customers outside, with pavement licenses being extended and made permanent.

EDITOR

launched back in 2012. The campaign highlights out high level compared to many EU countries who have long since cut Hospitality VAT. The government has to level the playing field. The sector has thought the pandemic had to operate under the most arduous restrictions, and the VAT cut has due to those restrictions has not had the opportunity to make a difference.

Another positive - takeaway pints will also continue There is a real opportunity post pandemic to give the cut a fair chance of making a for another 12 months as the temporary permissions substantial difference. for off-sales Rates of VAT in the Tourism Sector in EU Countries of alcohol Earlier this year Eastbourne and Willingdon are extended Standard rate Hotel Admissions to Cultural Admissions to Restaurants MP Caroline Ansell told The Chancellor he AccommServices Amusement in England should make the VAT reduction to 5% permaodation (shows/cinema/theatre) Parks and Wales. 21 6 Ex, 6 6 121 Belgium nent for the UK's hospitality and tourism sec-

In particular I was very pleased to see options for vocational skills and training to support careers in the sector.

Peter Adams

Hospitality provides a wonderful opportunity to help “get on the employment ladder”. It helps people who lack formal qualifications, providing opportunities to progress, whatever your background. It also provides flexible part-time work for those studying or with families, and the best bit, hospitality is great for meeting new people, new friends, and although hard work it is also immense fun! But the industry is going to need a long-term “overhaul” for it to survive and thrive. For too long it has been a “cash cow” and taken for granted. The case for a PERMANENT cut in hospitality VAT really has never been stronger. The Chancellor’s decision to cut and extend the cut in hospitality VAT was most welcome. However it is due to go back up to 12.5% in October and then back up to 20% in March 2022. Calls for a cut in hospitality VAT are nothing new. Campaign Group Cut Tourism VAT was

20 9 Ex 20 20 20 Bulgaria 21 15 15 15 21 Czech Republic 25 25 Ex 25 25 25 Denmark 19 7 Ex, 7 19 19 Germany 20 9 20 20 20 Estonia 23 13 23 23 23 , 62 Greece 3 21 10 21 10 Spain 21 4 5 20 10 5.5 , 20 10 , 20 10 France 25 13 5, 136, 257 25 13 Croatia 23 9 Ex, 9 9 98, Ex9 Ireland 22 10 10 22 10 Italy 19 9 Ex, 5 5 9 Cyprus 21 12 21 21 Ex, 2110 Latvia 21 9 21 21 Ex11, 21 Lithuania 17 3 3 3 3 Luxembourg 27 18 27, 18 27 27 Hungary 18 7 5, 18 18 18 Malta 21 6 6 6 612 Netherlands 20 10 Ex, 10 10 1013 Austria 23 8 8 8 814 Poland 23 6 Ex, 13, 23 23 23 Portugal 20 9 5 20 9 Romania 22 9.5 9.5 9.5 22, 9.515 Slovenia 20 20 20 20 20, Ex Slovakia 24 10 10 10 14 Finland 25 12 6 25 12 Sweden 20 20 20 20 20 UK Source: EC - VAT Rates Applied in the Member States of the EU and online sources situation at 1 January 2017

1 All beverages are excluded 2 Only for the theatre

3 Supplied by bodies governed by public law or by other organisations recognised as charitable by the Member State concerned 4 Amusement parks which do not illustrate any cultural topic are liable to the standard rate of 20% 5 Alcoholic beverages are subject to the standard rate 6 Admissions to cinema (film shows) 7 Tickets for concerts

8 All beverages are excluded 9 Catering services supplied to patients in a hospital or students at their school 10 Admissions to cinema (film shows) 11 Supplied by non-profit making legal persons 12 Alcoholic beverages are subject to the standard rate 13 10% on food, 10% on milk and chocolate, 20% on coffee, tea and other alcoholic or not alcoholic beverages 14 Alcoholic beverages are subject to the standard rate 15 VAT rate of 8,5% applies to the preparation of meals

tors. Speaking in the Covid Support for Business debate in the House of Commons she said: “I have long believed that there was a compelling case for reducing VAT for the hospitality sector, and the pandemic-inspired cut helped to save the season between lockdowns. “May I ask that my right honourable friend, considers making the cut permanent, to power the recovery across the UK, including in my destination town of Eastbourne, where one in four jobs depends on tourism?", added the MP whose constituency includes part of Wealden district. Time to step up and press the case! I would urged the Chancellor to make the cut until at least 2024, and if it is the success we all expect it to be, then make it permanent! Once again we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby


Government Launches “Strategy for Hospitality” to Aid Re-Opening Issue 66

The government is also setting out ways to help the sector improve its resilience, including by making hospitality a career option of choice, boosting creativity, and developing a greener sector. Measures include:

Business Minister Paul Scully said: The pandemic has meant we’ve had to stay apart, and this has had a big impact on the hospitality industry, which exists to bring people together. We’ve been working with hospitality businesses throughout the pandemic to understand what support they need to not only reopen, but change and improve how they do things to meet changing consumer demands and protect jobs and livelihoods. We want young people to see the hospitality sector as a go-to option for long-term careers, and that’s why we will explore new options for vocational train-

A new Hospitality Sector Council made up of industry leaders and government is being created to oversee the delivery of the strategy. The council will agree an action plan to deliver the recommendations, review progress against this plan and monitor the overall recovery of the sector as businesses transition from reopening to recovery to resilience. The council will be co-chaired by Business Minister Paul Scully and hospitality entrepreneur Karen Jones and further members will be announced in due course. Entrepreneur and Hospitality Sector Council cochair Karen Jones said: "I think the last 16 months has shown us many things, underlining the importance of our people and our teams and the key role hospitality has to play in lighting up our high streets and city centres. We need to capitalise on the energy, creativity and innovation that will be released post-pandemic to continue our creation of a world-class hospitality sector: this strategy will aid in making that a reality. "I am honoured to be co-chair alongside Minister Scully and will work with a will with hospitality and government colleagues to put in place all our wonderful industry needs to flourish." UK Hospitality CEO Kate Nicholls said: "Hospitality is absolutely fundamental to the country’s economic and social wellbeing, so this new strategy which recognises our unique role is very welcome. It provides our sector with a strong platform to deliver the supportive regulatory and trading environment we need to recover, rebuild resilience and thrive. We look forward to working closely with the minister to deliver an action plan that enables our nation’s hospitality venues to bounce back from the devastation caused by the pandemic and return to

3

creating jobs and careers – supporting government’s agenda on levelling up."

develop a model for hospitality-led regeneration hubs across each nation of the UK.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: "After nearly 18 months of closure and restrictions, our sector can now start its recovery as it begins to fully reopen.

The Hospitality Strategy sets out a vision for the future of the sector, building on the unprecedented £352 billion package of support available throughout the pandemic. In addition to having access to the Coronavirus Job Retention Scheme, loan guarantees and protection from commercial rent eviction and debt forfeitures, hospitality businesses also had access to further support including grants, business rates relief, a VAT cut on food and non-alcoholic beverages to 5% and the Eat Out to Help Out Scheme.

"This strategy for hospitality, the first of its kind, is a recognition of the importance of our sector’s contribution to the economy and society and will bring government investment that will help our sector to build back better and serve communities across the UK once more. "We look forward to realising the government’s ambition for hospitality with further investment in the sector and especially pubs and brewers." British Institute of Innkeeping (BII) CEO Steven Alton said: "As our members start the process of rebuilding their businesses in every community, government support through this hospitality strategy will be essential. Pubs provide fantastic opportunities allowing progression through professional development, from skilled entry level roles to entrepreneurs running vibrant businesses across the UK. "This specific hospitality strategy recognises the contribution of hospitality to the economy, jobs and careers and the vital role that pubs play at the heart of their communities." Today’s announcement comes alongside the recent publication of the government’s High Streets Strategy and Tourism Strategy. A thriving hospitality sector supports tourism and high streets and vice-versa these strategies work together to deliver an even greater impact for businesses and workers. Among other measures supporting the hospitality sector, the High Streets Strategy includes a commitment to work with local authorities and the sector to

Last month, the government extended its measures protecting commercial tenants from eviction to March 2022 and announced that legislation will be introduced to help resolve commercial rent debts resulting from COVID-19 business closures. • MICROWAVES • EXTRACTION CANOPIES •

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: kingedwards@btconnect.com Mobile: 07860 274243

TOASTERS • STAINLESS STEEL SINKS & TABLING

COOKERS • ICE MACHINES • FRYERS • SLICERS •

• exploring options for vocational skills and training that support careers in the sector, including apprenticeships, bootcamps and other qualifications like a T-Level, and working with the sector to raise the profile of careers in hospitality • supporting innovation and productivity by using the government’s Help to Grow programmes to strengthen the sector’s digital and management skills, and bringing hospitality businesses together with universities and other innovators to support the next generation of hospitality start-ups • helping the sector reduce emissions, including by cutting waste and single-use plastic consumption This comes as the £150 million Community Ownership Fund launched yesterday, giving people across the UK the chance to run local pubs at risk of closure as community-owned businesses. Communities in all 4 nations will be able to bid for up to £250,000 matched funding.

ing and help further boost the creativity and environmental friendliness of the sector through the firstever government strategy for the hospitality industry.

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

(CONTINUED FROM FRONT COVER)

CLH Digital


Back to Basics: Paying the Rent in a Pandemic 4

CLH Digital

Issue 66

By Helen Wheddon, Partner at Stevens & Bolton (www.stevens-bolton.com)

The effect of the pandemic on the hospitality sector is difficult to overestimate, especially given that the night time economy still remains closed. The government’s recent announcement of a ninemonth extension to tenant protections over unpaid rent will, therefore, be a great relief to the industry.

WHAT DOES IT MEAN? Now, landlords will not be able to change the locks to premises to forfeit a lease because of unpaid rent accrued since March 2020, nor can they exercise ‘Commercial Rent Arrears Recovery’, until 25 March 2022. This process allows goods to be taken from premises against the value of debt owed. Other insolvency measures continue to be restricted, such as winding up petitions or statutory demands for pandemic debt, although these protections currently only last until 30 September 2021. With industry businesses now carrying billions of pounds of rental debt, the government has struggled with how to tackle this without interfering with existing contracts. It introduced a code of practice in June 2020 for the commercial property sector to address rental payments and best practice between landlords and tenants during the pandemic, but it has never been mandatory. Various legal challenges by tenants to paying rent during the pandemic under commercial leases have been attempted and failed. A well-drafted commercial lease will be clear that the rent still has to be paid – pandemic or no pandemic, trading or not trading – however harsh that may seem. Despite widespread engagement between landlords and tenants across all sectors on settling – and splitting – the rental bill, rental debts remain.

WHAT NOW?

While the extension averts the cliff edge that loomed on 30 June, it is not without a catch and seems unlikely to be extended again. The government has been clear that businesses that can pay their rent should pay and engage with their landlords. Businesses will still need to address the unpaid rent bill even as they look ahead to 19 July. New legislation is promised for those landlords and tenants who cannot agree terms over the unpaid rent bill with a ‘binding arbitration’ process to be introduced. This will decide the question of what has to be paid and when, with the decision imposed on the parties. Rental debts might be ringfenced from action for periods of closure, but this leaves many difficult questions of businesses open but trading at limited capacity. It may follow the Australian model where landlords have shared some of the debt and long-term repayment plans may feature. All of this is to be decided by impartial third-party arbitrators. Landlords can still draw down any unused rent deposits, or pursue guarantors or former tenants. Court proceedings for the rent owed as a debt has seen recent successes for landlords in securing summary judgments. While this option does not secure the cash itself, it might now be more attractive to landlords in light of the nine-month extension and trading businesses will not want judgment debts on their record for obvious reasons. Beyond the government’s announcement two weeks ago there is no further detail of what this new legislation will involve. Without this it is not possible to say whether tenants are better off waiting for the detail of the legislation or agreeing terms now with their landlords where they have not previously. Further uncertainty is introduced by reports that landlord groups might be challenging the extension. Industry businesses need to be aware that the extension does not fully protect them from landlord action nor does it remove the debt, and it is unlikely that any new binding arbitration will either. However, the legislation may include measures to restrict or put on hold debt action for pandemic rent arrears. Currently the insolvency protections will end on 30 September 2021, so 1 October is another important deadline. Engaging with landlords now to achieve certainty ahead of the detail of the legislation would seem a sensible move for tenants wanting to plan their recovery and invest in their businesses with certainty as we move on from the pandemic.

England Games Deliver Wins For Drinks — But Only For Some England’s progress to the final of the Euros football tournament has given some pubs’ drinks sales a muchneeded lift—but total On Premise revenue remains well below pre-COVID-19 trading. CGA’s Drinks Recovery Tracker reveals that England’s semi-final with Denmark on Wednesday (7 July) generated an average sales uplift of 13% against the equivalent day in 2019. It follows a 31% increase on the day of England’s last-16 game with Germany (Tuesday 29 June). However, the boost to trading has largely been limited to outlets that have screened games live. Outlets showing sport saw average like-for-like drinks sales jump 39% on the day of England’s semi-final, while others recorded a 21% drop. The spikes in sales on matchdays have soon fallen back on other days, the Tracker shows. Across the week to last Saturday (3 July), average sales were 25% below the same week in 2019, though that was a slight improvement on the previous seven days. The days before and after England’s game with Germany saw sales

fall back 23% and 34% respectively on 2019’s levels. The quarter-final against Ukraine on Saturday (3 July) failed to match the impact of other game days, with drinks sales down 24%—continuing the post-lockdown pattern of tough weekend trading. While pubs’ sales were down by 22% across the week, restaurants (down 34%) and bars (down 46%) struggled, partly because of the competing appeal of the Euros. “Big sporting occasions tend to be good news for pubs but tougher for restaurants, and that pattern has continued during the Euros,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Many drink-led pubs with big screens will have enjoyed their best week of post-lockdown trading yet, and Sunday’s final should deliver another bumper day. But with all venues still severely restricted and many consumers opting to watch games at home instead, the drinks sales uplift across the tournament is way below what we might expect in normal times. The four-week delay to the easing of COVID-19 restrictions has wrecked what should have been a catalyst for recovery in the drinking-out sector.”


Pubs and Brewers Welcome ‘Freedom Day’ Issue 66

The British Beer & Pub Association (BBPA), welcomed confirmation that restrictions on pubs in England, including one metre plus social distancing and table service only, will be lifted on July 19th. The trade association says the lifting of restrictions on July 19th – ‘Freedom Day’ – will enable 2,000 more pubs to reopen that have remained shut because they cannot viably operate under restrictions. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “After nearly 18 months of closure or heavy restrictions, ‘Freedom Day’ on Monday 19th July is a huge milestone for our sector. “It means our beloved locals can properly reopen and operate as they are meant to do so. A pint on ‘Freedom Day’ is going to be all the more special! “We anticipate some 2,000 more pubs could reopen from July 19th. These are pubs that were unable to reopen and operate viably because of the restrictions. “The recovery of our sector is just beginning with the last 18 months practically being written off for them. 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. We urge people who want to help their local and see it thrive to support the Long Live the Local campaign and sign the petition at www.LongLiveTheLocal.pub. With the right investment, the brewing and pub sector have a vital role to play in building back better in communities across the country.

CLH Digital

5

“We do have concerns over guidance for the sector, expected to be published soon, as restrictions are lifted. We await the detail of this but are resolute that any new guidance must not be used to impose unnecessary and unfair restrictions on pubs via the backdoor – resulting in ‘Freedom Day’ for pubs being in name only.” CAMRA Chief Executive Tom Stainer said: “The lifting of these final restrictions is a huge step on the road to recovery for England’s pubs, social clubs and breweries. 19th July will be the opportunity for our pubs to be able to trade at full capacity, with table-service replaced by people ordering and chatting at the bar. “Not only will this see the much-anticipated return of the traditional pub experience for customers, it will also help licencees make ends meet after a devastating 16 months. “CAMRA will continue to campaign for the Government to continue to support pubs, including by changing the rate of duty charged on draught beer served in pubs to help them compete with supermarkets. Pubs are also in need of clarity from the Government as restrictions lift, namely on what is expected of businesses in continued contact tracing and checking COVID status, which we hope will be released in the coming days. “We are calling on everyone to support their local pubs, social clubs and the great local breweries that serve them in the weeks and months ahead. As restrictions lift across the UK, we can help the Great British pub recover, thrive and cement their place at the heart of community life up and down the country.”

The Prince Of Wales Visits Publican Who Played A Vital Role In Helping Local Residents During The Covid-19 Pandemic The Prince of Wales has celebrated the finale of his tour of Wales by pulling a pint at Pub is The Hub project The Ponthir House Inn in Ponthir, in South Wales. Pub is The Hub is a not-for-profit organisation inspired by The Prince of Wales in 2001, which offers independent specialist advice to publicans on rural services diversification so they can provide viable local services at the heart of their community. During the Covid-19 lockdowns publican Barrie Walden opened a popup village store in the dining area of the pub offering a range of essentials. It became obvious that a permanent service was needed by local residents, as there is limited public transport and the nearest town is over three miles away. Barrie launched a new village store in a log cabin in the pub’s car park with the expert help and a Community Services Fund grant from Pub is The Hub. His Royal Highness was shown around the pub, including the village store, meeting publican Barrie Walden and chatting to Pub is The Hub chief executive, John Longden and Pub is The Hub advisor Malcolm Harrison.

His Royal Highness was delighted to visit the pub, which has become such an important hub of the local community. Barrie Walden said: “It was such a privilege to have His Royal Highness visit the Ponthir House Inn. He is such a gentleman and is a great supporter of pubs and independent publicans. “It was great for my local and loyal customers of both the shop and pub to meet His Royal Highness. I have to thank Pub is The Hub for all its help to open the village store and for helping to organise a visit from HRH The Prince of Wales.” Pub is The Hub chief executive John Longden said: “It was entirely fitting that His Royal Highness, who inspired the formation of Pub is The Hub, should pop in and witness the real community spirit of enterprising publican Barrie Walden. Barrie, like many publicans, has gone above and beyond to help people in his local area during the pandemic. “His Royal Highness has been a great champion of Pub is The Hub and supporter of pubs and publicans. It was fantastic for Barrie to be recognised for all his hard work helping people in the local community.”


Automation and Digitisation in the Food Industry is the Way Forward in Post-Covid Era 6

CLH Digital

Issue 66

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The biggest contributor from the manufacturing sector to the UK’s economy is the food and beverage industry, employing 450,000 workers. It contributes more than £43.7 billion GVA, but the biggest challenge facing the sector is an acute staff shortage due to post-Brexit tougher labour rules as well as the Covid-19 impact.

To make supply chains more robust, food retailers must build robust last-mile delivery systems. Digital penetration has to be optimised because delay in delivery can cost businesses heavily in times of tough digital competition. To optimise the delivery charges as well as achieve timely delivery, a greater degree of warehouse automation is required. This would enable delivery partners to share real-time shipment status with buyers online. If brick-and-motor stores adopt automation in a greater capacity, it could give in-store buyers a safe and smooth buying experience.

Britain is facing its worst labour crisis since the late 1990s. Accountancy firm KPMG and Recruitment and Employment Confederation (REC) have said the number of workers available fell in June at the fastest pace since 1997. Labour crisis can pose a serious threat to the economic recovery the nation is aiming to achieve post Covid.

ROBOTICS AND IOT

AUTOMATION CAN BE SAVIOUR Hiring firms have found that employers are finding it difficult to recruit kitchen porters, chefs, warehouse staff, and cleaners. As restrictions were eased, the hurry to open up the economy post lockdown is creating bottlenecks. Covid19 border rules have resulted in fewer workers from the EU travelling to Britain combined with post-Brexit immigration rules. As the post-Covid reality stands, these bottlenecks can be cleared up significantly with more digitisation in the food and beverages industry. The global food supply chain must be made more resilient, and in order to achieve that, there has to be a complete acceptance that the world would not be going back to what it used to be before.

For food manufacturers, production costs would shoot up because of staff shortage as well as an increase in the cost of ingredients. It’s difficult for businesses to pass on these costs to consumers because the food industry is highly competitive. To fix this, complete integration of robotics systems and automation with a process control mechanism that is completely digitised, would bring down production costs significantly, facilitating better efficiency in food manufacturing, while at the same time minimise food and energy wastage. Covid has also made people more conscious about the food choices that they make. More and more people are realising the benefits of eating healthy and nutritious food. In the post Covid world, to win back consumers’ faith, restaurants and food manufacturers would have to share more with consumers about a food’s journey from the farm to the table. To do this, the internet of things (IoT) would have to be used throughout the value chain. IoT would help in collecting and presenting data that businesses would be able to use to make data-driven decisions and processes. Covid-19 pandemic has changed everything, from how we do business to how we socialise. The world as we knew it had been replaced with a new model. Businesses have been ravaged because of the economic fallout. To overcome it and be able to survive in new world order, businesses, especially the food and beverage sector, would have to reinvent themselves and adopt automation more assiduously. Innovation and automation would then be able to help ride out the post-Covid era.

House Of Lords Win Vote On Smokefree Pavement Licences “Smoking is a leading cause of health inequalities between rich and poor in Newcastle, with 23% of routine and manual workers smoking, compared to only 9.3% of those working in managerial and professional jobs. Smokefree outdoor seating is an important part of our strategy to improve the health of our population and tackle health inequalities.

Lord Faulkner of Worcester has won a vote on the Government’s failure to require COVID-19 related seating outside cafes, pubs and restaurants to be Smokefree. Smokefree seating has been implemented very successfully over the last year by at least 9 local councils, and has strong public support, but is not required by national legislation. A recent poll by YouGov for ASH of over 10,000 adults found two thirds want Smokefree seating areas outside cafes, pubs and restaurants to be Smokefree with only one in five against.

“It is vital that the Government does all it can to address smoking rates and that we hope they will publish a comprehensive fully funded new Tobacco Control Plan urgently which sets out measures to achieve a Smokefree 2030.” Manchester was one of the first councils to do so, prompting the Secretary of State for Housing, Communities and Local Government to write to the council urging it, “not to burden businesses with more red tape”. In reality, 100% smokefree licenses have been much simpler for businesses than the Government compromise which creates partial smokefree seating.

Lord Faulkner, who is the vice chair of the All Party Parliamentary Group on Smoking and Health said, “Most people think it’s reasonable and preferable for outdoor eating and drinking areas to be free from smoke. Businesses and councils want clear rules that are straightforward to communicate. In not adopting this measure the Government has missed the opportunity to take a sensible step towards a smokefree country. I hope they will take the chance to put this right in the future.” The Local Government Association is calling for a national Smokefree condition too, as without it councils have to implement this policy one by one. Cllr Nick Forbes CBE, is leader of the Labour Group in the Local Government Association which supports a national Smokefree condition, as well as Leader of Newcastle City Council which has also required pavement licences to be Smokefree. He said, “We are proud to be one of the first councils in England to have implemented 100% Smokefree seating. Not only has this created an outdoor environment that supports quitting, but also protects non-

Sir Richard Leese, Leader of Manchester City Council, said: smokers and children from harmful secondhand smoke. This policy has been welcomed by local businesses and members of the public, with many families commenting on how nice it is to be able to sit outside without polluted air. “The consistent approach we’ve taken in Newcastle has enabled hospitality venues to enforce the Smokefree policy with confidence, and despite having one of the highest numbers of outside seating of any council outside London, implementation has gone smoothly without any compliance issues.

“In Manchester, we are creating an environment where smoking is not the cultural norm, where we do everything we can to prevent young people from getting addicted to tobacco, help smokers to quit and stay quit, and protect people from the harms of second hand smoke. “Since the pandemic, more and more businesses in the city are expanding outside where the public increasingly expect and enjoy smokefree spaces. By introducing smokefree pavements across Manchester, we are welcoming everyone back to our vibrant cafes, bars and restaurants, while driving forward our vision for a smokefree future.”

Surrey Pub Team Raise Over £5,000 Paddle Boarding 75km For British Heart Foundation The team from Stonegate Group completed their 75km paddle boarding challenge last week and raised over £5,000 for the British Heart Foundation, the UK’s leading charity funding research into heart and circulatory diseases and their risk factors. The total fundraising figure was reached from both in-venue collection as well as multiple Just Giving pages. The paddle boarding team consisted of: Adrian Diggory, General Manager of The Anglers, Walton-on-Thames, Luke Jones, Area Manager of Stonegate Group, and Matt Samler, General Manager of the Crown, Egham. With only two hours of previous training, the team set out at the early start time of 5.30am. Fourteen hours later, at 7.30pm with daylight to spare, they rounded the corner at Walton Bridge and saw all their colleagues, customers and the trainers from the Blue Chip Paddle Boarding School waiting for them, cheering them on to the end. To make sure they had the fuel to finish, their fellow Stonegate pubs gave their assistance throughout the day. The first stop was the Two Brewers, Marlow for breakfast, followed by a later stop at the Royal Windsor,

Windsor for takeaway pints and sandwiches. Adrian Diggory, General Manager of The Anglers said, “It was an amazing experience, and I am so proud of what we accomplished. The challenge itself was very tough but the fantastic total we raised for a great cause and seeing everyone cheering us on at the finish line made it even more worthwhile. “We are so grateful to the team at Blue Chip who leant us the equipment for free, gave us the training, and set up a surprise inflatable finish line at the end. Of course, we also want to say a huge thank you to all our customers and everyone that donated. “The highlight for me was seeing our team and customers waiting for us as we turned the corner at Walton Bridge. Our operational director, Colin Hawkins, was there with a megaphone to shout words of encouragement for the last few yards. We had a lot of fun and the occasional mishap, me falling in around the 50km mark for example. The support we have had for this challenge has been overwhelming, and it took away some of the post-challenge soreness!”


Lockdown Legacy Threatens the Recovery of our Nations’ Pubs The BII has released the results of its most recent survey of operator members, detailing the impact that the pandemic has had on their businesses, the fragility of their pubs as they start their recovery and what support will be needed to safeguard their futures. Ahead of all restrictions being lifted across the UK, the results show a clear picture of debts built up over the last 17 months, and rising costs across all areas of their businesses, from staffing to increased costs for utilities, food and drink supplies. The survey revealed that 55% of respondents have accrued pandemic specific debts of over £20k per site, with more than 1 in 4 having debts of up to £80k. They will also need considerable time to pay back these debts, with 57% needing more than 2 years and 1 in 2 of those needing more than 5 years to repay debts. Only 42% of respondents are confident of returning to profit once all restrictions are lifted as increased costs and debt repayments impact their businesses. At the same time 72% will be facing full rent payments after 19th July. Staffing remains a huge challenge for pubs with nearly 1 in 2 struggling to recruit the staff they need. Additionally 72% of operators are having to raise wages for front of house staff. 40% of these have had to increase wages by more than 10% to attract and retain staff. Similarly 57% have had to raise wages for back of house and kitchen staff, with 48% having to increase wages by more than 10%. 43% have also seen a rise in the cost of food, with 59% reporting increases of between 11% and 50%. In addition 41% say they have seen a rise in the cost of drinks, with 72% reporting a rise of up to 10%. Utilities costs are also rising dramatically, with 30% reporting an increase from last year. Half of these have seen increases up to 25%, but a fifth have seen

Issue 66

CLH Digital

rises of up to 50%. 10% have either been refused supply, or had to pay up front for their gas, electric or water services. Steven Alton, BII CEO commented: “The resilience, goodwill and determination of our nations’ pubs has been incredible to witness over the course of the pandemic. However, it is clear to see that this alone will now not be enough to ensure that their businesses survive. “The threat is very real as confirmed in The Bank of England’s latest Financial Stability Report, released this week, which points to the particular vulnerability of small hospitality businesses as the economy emerges from COVID-19 restrictions. “These small businesses are essential and valued hubs of their communities, providing accessible, social spaces for everyone to come together to connect, celebrate and commiserate. Pubs provide so much more than just a place to socialise, contributing significantly to local employment, local suppliers and the wider economy, with the average pub paying around £140k into the treasury every year. “They urgently need support from Government in the form of an extension of the Business Rates holiday to April 2022 for England to match the devolved nations, an extended VAT reduction, an immediate cut to duty on draught products specifically for pubs and an urgent reform of the entire rates system. This support is an investment in the future of not only these vibrant and vital community spaces, but also in the economic recovery of the UK. “Our pubs are an essential part of our national heritage and will be needed now more than ever as we rebuild the social connections that we have lost over the last 17 months. With ongoing support, they can be at the heart of the economic recovery as well as at the heart of communities across the UK, bringing us all back together again.”

FOR ALL THE LATEST NEWS AND TO SIGN UP TO RECEIVE OUR WEEKLY DIGITAL ISSUE VISIT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

7


National Food Strategy Proposes Sugar and Salt Tax to “Level Playing Field” Issue 66

The government is being urged to introduce a £3bn sugar and salt tax as part of a “once-in-a-lifetime opportunity” to break Britain’s dependence on junk food, cut meat consumption by nearly a third and help tackle climate change. A report, led by restaurateur Henry Dimbleby, says taxes raised could extend free school meal provision and support better diets among the poorest. The government-commissioned National Food Strategy says the UK population’s “malfunctioning” appetites and poor diets, driven by consumer and manufacturer’s reliance on processed food, place an unsustainable burden on the NHS and contribute to 64,000 deaths each year. Its most far reaching recommendation is a tax of £3 a kilo on sugar and £6 a kilo on salt sold wholesale for use in processed food, restaurants and catering, which it says would be a world first. This would raise up to £3.4bn a year, some of which should fund an expansion of free schools meals to an extra 1.1 million children and an overhaul of Britain’s food and cooking culture. England's National Food Strategy also wants GPs to try prescribing fruit and vegetables to encourage healthy eating.

The food industry warned new taxes could increase food prices. National Food Strategy, the FDF’s Chief Scientific Officer, Kate Halliwell, said: “This report will help inform the wider conversation around the future of the UK’s food and drink industry. Food and drink manufacturers welcome the intent to bring forward measures which will help to increase access and affordability of food and drink for children and families on lower incomes. “In contrast to this, a salt and sugar tax will ultimately impact those families who are already struggling to make ends meet, by making food and drink more expensive. After many years of cost pressures, businesses in our sector are already operating on very tight margins, and any further costs would simply have to be passed on to the consumer in the form of higher food prices. “These taxes will not drive reformulation. Food and drink manufacturers have been voluntarily lowering fat, salt and sugars in recipes for decades as well as reducing portion size, but it takes time to change much-loved products. Furthermore, the Government’s proposed advertising ban and promotions restrictions would limit the ways in which companies can let families know about exciting new options. “It is hard to view the proposals that the taxes raised will pay for additional health plans, with anything but scepticism. The same promise was made ahead of the introduction of the soft drinks industry levy, but was quietly dropped shortly afterwards.

CLH Digital

9

“We look forward to contributing our own ideas to Defra, including via the Food and Drink Sector Council report due in September. We also look forward to seeing the Government’s White Paper in six months’ time which will have considered a wide range of inputs.” Kate Nicholls, CEO of UKHospitality said: “The National Food Strategy represents an opportunity to identify and tackle the challenges facing hospitality, as well as wider society and the world. As a battered and debt-ridden hospitality sector navigates its way out of the pandemic crisis, the recommendations for equipping our future workforce are very positive elements of Mr Dimbleby’s findings, not least a return to an emphasis on food skills being taught in schools, funding thereof, and strengthening the links and motives for taking food-related study to a tertiary level of education. Building and training our workforce is a top priority if our sector is to quickly revive and drive a national recovery and it is reassuring that this report afforded it due recognition. “The report’s measures to improve healthy eating are essentially a continuation of the successful efforts of hospitality venues over recent years, to provide healthier options and help to improve lifestyle choices, and we look forward to working on future initiatives to achieve yet more. We are hopeful, though, that any such initiatives are taken at a pace that recognises the dire state of the sector as it looks to recover from the Covid crisis, but with appropriate consultation, so that we can best achieve lasting improvements collaboratively and without damaging recovery.”

Nightclubs Urged To Check Customers’ Coronavirus Passports Admission

The Prime Minister is urging nightclubs to check whether people had been vaccinated before allowing them into their venues. The Prime Minister said: “We will stick to our plans. We cannot simply revert instantly from Monday, July 19 to life as it was before Covid. We will stick to our plan to lift restrictions and to lift social distancing but we expect and recommend that people wear a face-covering in crowded and enclosed spaces where you come into contact with people you don’t normally meet such as on public transport. “We are removing the Government instruction to work from home where you can be we don’t expect that the whole country will return to their desks as one from Monday. We are sending out guidance to businesses about a gradual return to work over the summer.

“As a matter of social responsibility we’re urging nightclubs and other venues with large crowds to make use of the NHS Covid pass, which shows proof of vaccination, a recent negative test or natural immunity as a means of entry.” In written guidance published after the press conference, the government said it “reserves the right” to compel venues to require people to produce their vaccine passport in order to be allowed in. Health Secretary Sajid Javid has also encouraged event organisers to require attendees to show “vaccine passports”, which are available through the NHS app and also show if a person has natural immunity after contracting the disease.


What Can Employers Do When an Employee is Identified Publicly for Antisocial Behaviour, as Seen on Sunday Before and After the Euro2020 Final?

10

CLH Digital

Issue 66

By Kate Palmer, HR Advice and Consultancy Director at Peninsula (www.peninsulagrouplimited.com)

Employers need to consider carefully what they would do if one of their employees is publicly identified as being involved in the kind of antisocial behaviour we saw this past weekend before and after the Euro2020 final. Poor behaviour outside of work does not necessarily mean losing your job but some employers may decide that the connection between work and the employee’s behaviour is too strong and that continued employment is untenable. Dismissal for something an employee does outside of work can be fair, but this all depends on the reason and the procedure used. It’s best to avoid being precise when it comes to defining what kind of behaviour is unacceptable, especially when it comes to behaviour outside of work, because no policy could cover everything imaginable that would be unacceptable. However, employers would be best placed to cover it in their contracts to alert employees to the fact that their behaviour outside of work could be the

ly to bring outside behaviour into question when the employee’s actions bring their integrity in the workplace in doubt, for example, if a finance clerk was charged with stealing money. Others may look to act because the continued employment will affect the success of the business or brings it into disrepute. An employee letting their hair down is not likely to make the newspapers; serious anti-social behaviour very well might. Having your employee plastered all over the front pages in a compromising position is not what any employer wants, however, instant dismissal as a reaction to press coverage will almost always be unfair, depending on how long the employee has been with you. All fair dismissals for poor behaviour are built on a good investigation into what happened so this is the first step, and the findings will inform how you proceed. Although cutting all ties with the employee may appear to be the appropriate way forward, employment tribunals will approach the case in the same way as any another dismissal for poor conduct so they will be looking for reasonableness and fairness. Social media policies have become a mainstay for businesses in the past few years. Employers appreciate that employees have a social media presence but should set out clearly what their expectations are in connection with work in a policy, for example, not highlighting where they work.

The line between what is and isn’t seen as acceptable behaviour outside work can be a flexible one, which is dictated to by whether a dismissal would be seen as fair by an employment tribunal. Employers are more like-

With so much information easily accessible online it’s easy to trace someone’s workplace, and the reputational fall out for a company can be catastrophic. As we are seeing with Savills, where an employee’s Twitter account was apparently linked to racist abuse sent to England players, there can be immense pressure for an employer to act immediately, however, it is important to balance managing the company’s reputation with the employee’s right to fair process when considering any action.

SCOTTISH licensed trade operators, while welcoming the announcement by the First Minister that Scotland will move to a modified version of Level 0 rules from Monday, remain disappointed that they must still operate under restrictions and at limited capacity.

Colin Wilkinson, managing director of the Scottish Licensed Trade Association, said it was a “relief to have some clarity” from the Scottish Government but added: “There’s still quite a lot of uncertainty about what will happen from August 9.

subject of action in work.

Easing Of Covid Rules In Scotland Welcome But Uncertainty Remains For Licensed Trade Sector

“We urge the Scottish Government to give businesses – and the public – messaging that is both clear and consistent to avoid confusion. Clarity is key as our sector tries to save what is left of the summer. “That hospitality can open until midnight if their current licence permits that from July 19 is, of course, good news and it will help some businesses start to claw back lost trade. However, as the one-metre physical distancing rule remains in place, that will be very difficult for some premises, particularly smaller ones. “Today’s announcement also leaves those still unable to open because of their size or the entertainment they provide, such as late opening premises and nightclubs, no further forward.” Mr Wilkinson also reiterated the SLTA’s call for further financial aid to ensure the survival of the licensed hospitality industry as it plays its part in rebuilding the economy. “There needs to be an extension to the current support schemes available such as furlough, VAT reduction, deferral of loan repayments and so on.”

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 www.startups.co.uk 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. 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.... See the advert on this page for details.


12

CLH Digital

Issue 66

Hospitality Workers Protest Over Lack of Action on Fair Tips Workers in the hospitality sector have stagied a protest outside the Department of Business) in protest at the government’s failure to introduce long-promised fair tips legislation.

interfering with tips allocation and distribution, resulting in substantial cuts in amounts received. This combined with the acceleration of cashless pay and home deliveries, has created a perfect storm which has effectively wiped out the value of the 2020 and 2021 uplifts in the national living wage and the national minimum wage.”

The demonstration took place at Department for Business, Energy and Industrial Strategy, 1 Victoria Street, London, SW1H 0ET.

Unite officer for hospitality Dave Turnbull said: “A successful hospitality sector is essential for the recovery of the UK economy, but its return to health will be stifled by severe staff shortages until workers are paid fairly and properly.

Following the protest at the Department for BEIS, the hospitality workers, who are members of Unite, held a further protest at a nearby Pizza Express restaurant, as a result of the company’s recent decision to increase from 30 per cent to 50 per cent the amount that is deducted from the tips received by waiting staff.

“The Conservative government has continued to promise to introduce fair tips legislation and has equally failed to deliver on its warm words.

Prior to the protest Unite is giving evidence to the Low Pay Commission about how the lack of fair tips legislation, combined with the pandemic has created a huge fall in earnings for waiting staff.

“Hospitality workers can’t wait for promises on the never, never, they need action on tips now.

The government first promised to introduce fair tips legislation in 2018 and the measure was included in the 2019 Queen’s Speech but no bill was introduced. Unite has written to the secretary of state for business Kwasi Kwarteng, stating the disappointment of hospitality workers that the government has failed to introduce legislation to introduce fair tips nor has it introduced “a code of practice to ensure fairness, transparency and genuine consultation on the allocation and management of tips”.

LETTER TO KWARTENG

“When legislation is finally introduced it is essential that it is free of loopholes and action is taken to curtail the unethical use of troncs which unscrupulous employers use to divert tips away from waiting staff.”

In its letter Unite warns that as the hospitality sector opens up, experienced workers are increasingly reluctant to return due to low pay which is made worse by tips deductions. The letter says: “employers are again

Unite has also calling for action to resolve severe problem on the HMRC’s E24 guidance on tips and troncs, which the union believes is not fit for purpose.

end of June 2021. The lifting of remaining COVID-19 restrictions also brings welcome news for the independent sector, where 11,092 licensed premises remained shut as of the end of June.

EMEA, said: “After a hugely difficult 16 months for hospitality, and an unwelcome extra four-week delay until ‘freedom day’, it will be a huge relief to see many more sites open. But with so many venues still closed and restrictions still in place, it will be a very anxious wait to see how many are able to reopen. Hospitality has already lost more than 9,000 sites during the COVID-19 crisis, and sustained government support is essential to prevent further damage.”

Nearly 12,000 Hospitality Venues Could Finally Open On 'Freedom Day', But Challenges Remain For The Sector Around 12,000 of Britain’s licensed premises are finally able to reopen on Monday (19 July) when COVID-19 restrictions on hospitality venues are lifted, according to the latest data from the Market Recovery Monitor from CGA and AlixPartners. The Monitor shows that, while just under 89% of all known UK hospitality venues were open by the end of June 2021, 11,928 sites have yet to reopen and the hope is that many of these will do so on the 19 July. The lifting of remaining restrictions is significant for the late nightmarket, which is one of the last remaining hospitality sectors to have been given the go-ahead to reopen. Sports and social clubs are also set to benefit, having been hard hit by social distancing requirements. Nearly one third (31.2%) of large and late-night venues and more than one fifth (22.9%) of sports and social clubs were still closed as of the

Yet, with the latest data from the Monitor indicating that in net terms, we have lost 25 hospitality venues per day since June 2020, significant challenges lie ahead. At the end of June 2021, Britain had around 106,000 licensed premises—more than 9,000 venues less than the total number of venues in June 2020. This equates to an 8% contraction of the market in just 12 months. CGA research indicates that hospitality industry sales have been broadly modest this year, with many businesses struggling with rising costs, staff shortages and fragile consumer confidence. Karl Chessell, CGA’s director for hospitality operators and food,

Craig Rachel, AlixPartners’ director, said: “While Freedom Day will be welcomed by many operators in the late-night market, it certainly does not signal the end of the challenges for those businesses and the wider sector. Operators face a summer of dealing with recruitment difficulties and staff absences due to self-isolation, combined with the tapering away of Government support and tackling huge levels of debt. It promises to be a long road to recovery for hospitality.”


14

CLH Digital

Issue 66

Consumer Spending Grew 11.1% In June as Sunshine and Sporting Events Encouraged Brits to Socialise and Set Off on Staycations more leisure venues opened, with just a 1.7 per cent decline – a noticeable improvement on the 28.6 per cent drop last month. The data shows that consumers aged 65 and over have been driving this improvement, with their spending increasing 4.7 per cent compared to 2019 – perhaps a reflection of rising levels confidence among this age group.

Consumer card spending grew 11.1 per cent in June compared to the same period in 2019, as the warmer weather, easing of restrictions and major sporting events saw more Brits socialise and set off on staycations. Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items grew 14.7 per cent – the sharpest rise since before the start of the pandemic in March 2020..

Confidence in household finances and the UK economy has also held up at 70 per cent and 36 per cent respectively, as over half (55 per cent) of those feeling optimistic about the economy cite the vaccine roll-out as the main reason for their positive outlook.

Spending at bars and pubs rose 38.1 per cent – the first growth since September 2020 – as the nation flocked to pubs and beer gardens to enjoy the heatwave in early June and watch key sporting events on the big screens. This trend looks likely to continue, as over two fifths (41 per cent) of Brits say fixtures taking place over the next few weeks, including the Tokyo Olympics, will increase their spending as they socialise with friends and family and enjoy a summer of sporting entertainment. As more gatherings took place in June, ordering takeaways and fast food remained in high demand, recording a 146.0 per cent surge in online spend, including food delivery apps and services. Restaurants also showed early signs of recovery, experiencing a relatively low fall in growth (-8.4 per cent) when compared to the 74.4 per cent and 53.2 per cent declines recorded in April and May. This trend looks set to continue over the summer as restrictions ease, with consumer confidence data finding that 22 per cent of Brits upped their spending on meals and drinks out on sunnier days.

Almost two thirds (64 per cent) of Brits feel the prices of everyday items are higher than they used to be, which could be attributed to the recent rise in inflation, or perhaps a shift in the perception of the cost of living as we transition back to normality following months of lockdown and restricted spending. There were also glimmers of hope for the UK travel industry; the hotels, resorts and accommodation category saw its first growth (5.4 per cent) since pre-pandemic times, as Brits continued to holiday in the UK. However, many remain cautious about overseas travel, with the traffic light system restrictions continuing to impact travel agents and airlines, which saw respective decreases of 75.3 per cent and 70.9 per cent.. Entertainment, which includes cinemas, bowling alleys and golf courses, also showed signs of recovery as Brits enjoyed outdoor activities and

Raheel Ahmed, Head of Consumer Products, said: “June saw Brits flock back to pubs, bars and beer gardens to watch the football and tennis on the big screens, as the heatwave early in the month encouraged many of us to get out in the sunshine and socialise. “The start of the Olympics and the expected easing of restrictions later this month should continue to lift spirits and provide more opportunities for get-togethers, whether that’s a weekend break, a meal out or to celebrate sporting victories. It’s great to see Brits making up for lost time over the past year.”

Almost All Coronavirus Restrictions In Wales Set To Be Lifted On August 7 Almost all coronavirus restrictions on people and businesses in Wales are set to be lifted on Saturday, August 7. First Minister Mark Drakeford has announced Wales will move fully into alert level one from July 17 and said he hoped to move into alert level zero on August 7 if the public health situation allows. From that date, there will also be no legal limits on the number of people who can meet others indoors, including in private homes. All premises would be able to open and most, but not all, restrictions will be removed. From Saturday 7 August (if conditions allow) the Welsh Assembly will: • remove legal restrictions on the number of people who can meet indoors, including in private homes, public places or at events • all businesses and premises can open, including nightclubs • people should still work from home wherever possible • face coverings will remain a legal requirement indoors, with the exception of hospitality premises. This will be kept under review. Welcoming the move, UKHospitality Cymru also expressed concerns over holidaymaker confusion and

increasing staffing concerns. “It is brilliant news that from 7th August pubs and restaurants in Wales will return to bar service, more covers and broadly more freedom for customers to mix and mingle, and that events and nightclubs can reopen again” said David Chapman, UKHospitality’s Executive Director in Wales. “However, with Welsh Government having chosen a more cautious route than Westminster’s from 19th July, our businesses are deeply concerned that holidaymakers in the high season – which begins this Saturday – may be unaware of national differences, potentially leading to confusion and difficulties for customers and staff alike. “We already have a severe staffing shortage, so our employees are very hard pressed while trying to cope with additional labour for servicing the remaining table service and other restrictions, not to mention additional demands due to self-isolations. “Many of our staff are young and so ineligible for the double jab exemption from ten-day self-isolation announced by the First Minister today. The news that track and trace and resulting self-isolation will continue for a while will put intense pressure on our employees and our businesses, and will almost certainly mean a continued risk to jobs and commercial viability,” he warned.

How Singapore’s Tourism Industry Coped with COVID-19 and What the UK Can Learn

By Benedict Pek, Lecturer, School of Hospitality & Tourism at LSBF Singapore (www.lsbf.edu.sg)

Singapore has always been a popular tourist destination, the COVID-19 pandemic, however, has greatly affected its tourism industry. Due to unprecedented global travel restrictions and border closures, there was a major decline in both visitor arrivals and tourism receipts in 2020. Visitor arrivals fell by 85.7% in 2020 to reach 2.7 million, while tourism receipts declined by 78.4% to S$4.4 billion in the first three quarters of 2020. All tourism-related industries saw their sales plunge as they were unable to sustain the high rental costs and staff wages. Some restaurant chains chose to wind down business as they were not able to sustain with little profit. Hotels suffered as their occupancy rates continued to decrease drastically and employees were being laid off from work, causing high levels of anxiety. Even during these difficult times, tourism businesses played a key role in Singapore’s battle against COVID-19. Hotels offered their properties for various accommodation purposes, including quarantine facilities and Stay-Home Notice facilities. Our two resorts also contributed in other ways. More than 2,000 Resorts World Sentosa employees served at the Community Care Facility at Singapore EXPO where they managed operations, provided meals and packed care kits. Marina Bay Sands donated around 15,000 kg of food and packed 15,000 care kits for migrant workers and low-income families affected by the pandemic.

The Singapore government along with Singapore Tourism Board (STB) brought in several solutions to aid Singapore’s tourism industry. The SingapoRediscover Voucher of S$100 were given out to spend at any local hotels and attractions. This also helped to boost the hotels’ occupancy rates and attraction's revenue. STB has introduced a scheme that supports third-party costs of professional cleaning services incurred by tourism-related establishments impacted by the COVID-19. This scheme is open to tourism-related establishments which had assisted in providing shelter aids to COVID-19 related personnel. These third-party cleaning services will be responsible in the thorough cleaning and sanitizing of these venues. The government also encouraged tourism-related industries to upskill their employees during the period. The government cut course fees significantly when the establishments sent their employees for training. STB granted 132 study awards to employees in the tourism sector in 2020, which was a two-fold increase compared to 63 awards given in 2019. This shows a testament to the tourism businesses’ commitment to upskilling employees to future-proof their workforce. The government also introduced funding for IT innovations for the tourism industry. Businesses could use the fund to adopt innovative solutions to enhance cleanliness and hygiene standards. Some hotels implemented a Smart AI Access Control to allow their workforce to remotely control doors within guestrooms to reduce risk due to touching and handling. The hotels also adopted an antimicrobial anti-viral solution that reduces the time needed to clean and disinfect areas by coating touchpoints with an enhanced self-cleaning photocatalytic surface treatment, which eliminates common bacteria and viruses. Finally, hotels implemented a contactless temperature screening system with facial recognition technology.

When the outbreak in migrant worker dormitories happened last year, Singapore’s cruise industry assisted by Even with the development of several vaccines, it will take time for mass leisure travel and traveller confiproviding the world’s first migrant worker dormitory on cruise ships as accommodation for workers who had dence to return. Therefore, we expect tourism arrivals and tourism receipts to remain weak in 2021. We recovered from COVID-19. should continue to support the tourism industry to sustain key capabilities, meeting evolving consumer needs and emerging travel trends once cross-border travel resumes. We will also continue to support local jobs and Tour agencies played their part during the pandemic too. Many tour guides stepped up as Safe Distancing Ambassadors (SDAs) and were deployed to places like the Central Business Districts and shopping malls to create opportunities for the industry to thrive in the new environment by encouraging domestic advocacy and ensure people were compliant with the safe distance measures in crowded areas. building domestic demand.


Staycation Boom: Finding Britain’s Sweet Spot 16

CLH Digital

Issue 66

By Richard Drummond, COO of Hop Software (www.hopsoftware.com) After an almost apocalyptic forecast for the hospitality sector earlier this year, the demand for staycations has skyrocketed to record levels which is fantastic news for hoteliers, but what do Britons really think? Have they returned to their 1950’s and 60’s roots of the British seaside holiday for good or will this ship sail when travel restrictions are lifted? Our recent research into 2,000 UK holidaymakers explored what people want when holidaying in the UK this year.

HOME SWEET HOME With the staycation boom in full swing, our research found a multitude of reasons why, for many, it may be here to stay. The convenience of a staycation was top of the list, with over a third enjoying the ability to travel in their own transport and one in four enjoying being able to bring friends and family along. So, how can hotels approach marketing to family groups in a way that doesn’t also alienate other demographics? What strategies and tools can they employ that demonstrate that their facilities are welcoming to guests of all ages?

to a chamber of commerce. Families looking for a holiday are likely to be interested in how providers can help them make unique memories together. Hoteliers should offer suggestions and introductions to local tour guides or activities providers that can help to make a more tailored family experience. After all, one of the key trends in hospitality today is the potential for personalized experiences.

BRITAIN’S BIGGEST CONCERNS Hoteliers, like any other business owners, react to supply and demand. However, with this in mind, the British public expressed concerns about congestion, availability and cost, with 39% worrying that prices would increase and one in four worrying about availability or having to book a trip far in advance to secure a booking. Now more than ever, it is crucial for hoteliers to craft and execute a hotel pricing strategy that goes beyond simply establishing rates for your rooms during particular seasons. The first priority of pricing should be forecasting. This way you can predict demand and encourage travellers to book early. However, competitor-based pricing may also be helpful, this is where you compare your rates with similar hotels to see if you offer value to your guests. When done and monitored properly, this will help you to understand what customers are already paying and how much they will be willing to pay. Armed with these insights, tweak your hotel room price so that you can sell your rooms at competitive rates.

Families going on holiday aren’t necessarily seeking childcare — this is time dedicated to them being together, after all. However, hotels can use their social media accounts to spotlight easy travel routes and the efforts being made onsite to facilitate families and group bookings. Producing content that spotlights how the hotel caters for different groups, such as communal areas designed to entertain children, is a great way to demonstrate that the hotel is simultaneously looking after the enjoyment of families, whilst also allowing areas such as the bar or terrace to remain a civilised and enjoyable space for adults.

In addition to well thought out pricing, it’s also important that hoteliers are seen to be encouraging visitors to respect their surroundings during their stay. With rural campaigners warning that visitors are leaving behind mountains of rubbish and damage to scenic spots, holidaymakers are increasingly concerned about the damage this could cause to UK destinations. In fact, over one third (37%) of UK residents voted this as their biggest worry when it comes to the staycation boom. Simple notices both at the hotel and on your social media channels will be received well by the public and showing allegiance with your environment never goes amiss, but steer clear of appearing forceful. It is not about stopping people from enjoying themselves, it’s a plea for them to be responsible so that other guests can enjoy the beautiful surroundings your hotel has to offer.

MOVING FORWARD With many holidaymakers looking for more meaningful experiences, hoteliers must cater to the needs of the modern-day consumer. By celebrating the fantastic local offerings, onsite facilities and unique surroundings that your hotel possesses, you will attract a range of holidaymakers with more individualised priorities this year. But keep costs fair. Responding to demand is to be expected, but a well-thought-out pricing strategy is key to maintaining your reputation in the long term. Whilst it’s true that there has been a shift in mood amongst Britons when it comes to holidaying and travel, these insights will help you to keep your customer in mind, and then you’ll be on to a winner.

Many hotels don’t offer the same on-site amenities or play areas as large park resorts, but that doesn’t mean that they aren’t able to cater to family entertainment. Even small hotels tend to have the advantage of established relationships with local service providers or are connected

National Food Strategy Much Needed and Long Overdue, Says CIEH The Chartered Institute of Environmental Health (CIEH) has welcomed the publication of the new National Food Strategy calling for reform to the food system to protect the NHS, improve the nation’s health and save the environment.

day that the report has been published and ironically in a speech about “levelling up.” We also question how the UK Government’s apparent intent to pursue trade deals that could potentially undermine our food standards, as well as our farmers, fit with the laudable recommendations in this strategy.

CIEH has applauded those central to the publication and in particular its author, Henry Dimbleby, for the high ambition shown. CIEH specifically welcomes the central underpinning assumption that places food, our diets, and eating habits, as central to our health and wellbeing, and recognises the unsustainability of the situation at present.

“We shall follow the progress from this strategy to the white paper promised by the Government in January 2022, with close attention.”

Tim Lang, Emeritus Professor of Food Policy at London City University and CIEH Vice President said:

“This report, although billed as a “National” Food strategy, applies only to England as food is a devolved matter. However, the challenges which the report seeks to address are shared across the UK.

“Food is, and always has been, right at the centre of our health and wellbeing. As this report makes clear, current diets and eating habits are unsustainable – both environmentally, economically in terms of the costs of ill health, and socially in terms of morbidity. “We have known that for some considerable time as other publications and evidence, to which this report refers, have also made that abundantly clear. So, whilst I welcome the report, it is arguably long overdue. “The recommendations are good, but the document is light on detailed implementation. What is crucial now is what the government does next. “It is of some concern that the Prime Minister appears to have already discounted a key recommendation of his own advisor on the

Gary McFarlane, CIEH Director for Northern Ireland said

the future.” CIEH also notes with interest the recommendation to expand the role of the Food Standards Agency to cover health and sustainable food as well as food safety; the suggestion that the FSA would hold the Government to account; and a legal obligation on local authorities to develop their own food strategies. On these Professor Lang added: “Whilst we have no issues with what would be an expansion of the FSA’s role, with it having previously held responsibility for healthy eating in England, something of this importance must ultimately be owned and led by Ministers who should be directly accountable.” Gary McFarlane said:

“The challenge of building a sustainable and resilient food system for the future cannot be achieved for England in isolation from the UK as a whole given the interconnected nature of food supply chains. We are aware of work in both Northern Ireland and Wales that occupies the same space as this Food Strategy for England, but we would urge all jurisdictions across the UK to collaborate on this crucial issue. This work must be joined up.

“When it comes to the implementation, it is not just the FSA that has key roles. Local Government and Environmental Health Practitioners always have been and are the backbone of our food standards. They are uniquely placed with all the right skills to assist businesses, playing the crucial role that they will need to play to ensure a transition to healthier and more sustainable diets.

“Not only must the four governments of the UK work together, there is also a need for the UK to work with our nearest neighbour, the Republic of Ireland, with whom we share not only a land connection, but also a highly integrated food supply chain. This is even more important considering the future challenges around food supply and the need for a much more circular food economy for these islands in

“Likewise, other aspects of local authority work, such as planning, leisure services, and community development, also have key roles to play. We welcome and support the recommendations in the strategy around investment. That investment however needs to also extend to the local authority sector to harness and support the innovation they can bring along with ensuring adequate capacity.”

Easing Of Covid Rules Welcome But Uncertainty Remains For Licensed Trade Sector SCOTTISH licensed trade operators, while welcoming the announcement by the First Minister that Scotland will move to a modified version of Level 0 rules from Monday, remain disappointed that they must still operate under restrictions and at limited capacity. Colin Wilkinson, managing director of the Scottish Licensed Trade Association, said it was a "relief to have some clarity" from the Scottish Government but added: "There's still quite a lot of uncertainty about what will happen from August 9.

"We urge the Scottish Government to give businesses – and the public – messaging that is both clear and consistent to avoid confusion. Clarity is key as our sector tries to save what is left of the summer.

"Today's announcement also leaves those still unable to open because of their size or the entertainment they provide, such as late opening premises and nightclubs, no further forward."

"That hospitality can open until midnight if their current licence permits that from July 19 is, of course, good news and it will help some businesses start to claw back lost trade. However, as the one-metre physical distancing rule remains in place, that will be very difficult for some premises, particularly smaller ones.

Mr Wilkinson also reiterated the SLTA's call for further financial aid to ensure the survival of the licensed hospitality industry as it plays its part in rebuilding the economy. "There needs to be an extension to the current support schemes available such as furlough, VAT reduction, deferral of loan repayments and so on."


Employers Gear Up for Summer of Events After Freedom Day’ as Job Postings Spike 172% Issue 66

The return of large scale shows, sport and festivals has sent job postings in the events industry soaring toward pre-pandemic levels1 as England marks its ‘Freedom Day’, according to new data from job site Indeed. Postings for roles in the events industry as a whole are up 172% compared to this time last year, and have risen 29% between May and July alone. Postings still lag 32% behind where they were in 2019, but if they continue to rise at the current pace could reach their pre-pandemic levels by November. Roles in the events sector currently being advertised on Indeed include event managers, visitor experience managers, and event hosts at some of the UK’s major tourist attractions. Venues are also hiring stewards, security managers, ticket salespeople, and audio-visual technical assistants as they scale up their operations. Jobseekers have reacted to the news that restrictions on the last remaining sections of the economy to still be effectively closed will be rolled back in a series of ‘Freedom Days’, on 19th July in England, 7th August in Wales and 9th August in Scotland, with a surge of interest in the jobs on offer. Searches for ‘steward’ jobs have risen 219% since last July, when postings were almost at their lowest point since the pandemic started. The biggest increase came in May this year, as crowds returned to sporting ‘test events’, and interest has continued to climb since2. Searches for nightclub jobs started growing in March, a few weeks after Boris Johnson first unveiled England’s roadmap to reopening, but dropped off when June’s ‘Freedom Day’ was pushed back to July. Searches

CLH Digital

17

for those roles have since begun to climb again, as clubs start reopening in England. The return of crowds at events and entertainment venues may also partly explain the rebound in London job postings, which have finally returned to pre-pandemic levels — making the capital the last region in Britain to reach that milestone3. The number of food preparation and service roles being advertised in the capital has increased by 689% compared to this time last year, while arts and entertainment roles are up 190%, possibly driven by theatres and cinemas being allowed to open to full capacity. The capital has also seen a spike in recruitment for high-skilled, knowledge sector jobs. Banking and finance job postings are up 171%, jobs in insurance have risen 142% and software developer roles have increased 102%. Hospitality and tourism roles have also risen by 70%, but this figure may be being held back by the lack of international tourism. Jack Kennedy,UK Economist at global job site Indeed,comments:“The full reopening of the economy across Britain spells good news for the events sector,which has spent much of the pandemic stuck in a deep freeze. “Employers in the events sector reacted quickly to the Prime Minister’s confirmation of England’s July 19th ‘Freedom Day’, and job postings are now well on their way to reaching pre-pandemic levels. “Jobseekers have also leapt at the chance to start work in the sectors that have been all but closed since March 2020. Some workers may have switched to another industry while festivals were cancelled and sporting events were held behind closed doors, but are now flocking back to their previous roles as stewards and in nightclubs. “This month’s developments have proved especially good news for London, which had lagged behind the rest of the country in terms of its jobs recovery. At last the capital’s jobs market has climbed back to its pre-pandemic vacancy levels, with food and arts roles leading the way.”

Football Fever Results In Boost To UK Hospitality Footfall UK hospitality footfall rose significantly on Sunday 11th July for the EURO 2020 Final, according to data from Wireless Social. The majority of cities across the UK experienced a steep increase in footfall, with the high street seeing the biggest boost, and with fans travelling to watch and celebrate in the Capital, London was the busiest city by far.

With a 129% increase in footfall compared to the previous Sunday (4th July), high street pubs saw the biggest impact; with sports clubs enjoying a 62% increase, closely followed by pubs (up by 53%), and bars (up by 20%). With London gripped by the excitement of hosting the final at Wembley, traffic was up by 89% compared to the week before. This was followed by Leeds (up by 54%), Durham (up by 46%), Newcastle (up by 37%)

and Bristol (up by 35%).

Julian Ross, CEO and Founder of Wireless Social, said: “While it’s tough to take that England came so close to lifting the trophy, it’s really encouraging to see people getting out and supporting hospitality venues on what was the biggest night for English football in 55 years. “Our data has been showing for some time now that consumers are eagerly returning to visit hospitality venues and, with Freedom Day just around the corner, we’re hoping that we’ll start to see footfall figures edge closer to pre-pandemic levels. The removal of restrictions is another significant step on the road to recovery, and we look forward to helping our customers and the wider sector flourish.”

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

www.catererlicensee.com

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

@CLHNews

www.facebook.com/catererlicensee


Future Shock Reveals Short-Term Stress and Long-Term Optimism In Hospitality 18

CLH Digital

Issue 66

New report from CGA and UKHospitality shows the scale of COVID’s impact, sets out causes for confidence and highlights need for financial relief The hospitality industry is ready to lead the UK’s postCOVID recovery, but needs sustained support on a range of challenges after a devastating 16 months. Those are among the headline messages in the ninth edition of the Future Shock series of reports from CGA and UKHospitality. ‘Hospitality: COVID and beyond’ provides a definitive assessment of the pandemic’s impact on the sector, including the loss of more than £80bn in sales in just 12 months, the permanent closure of nearly 10,000 licensed premises, and a collapse in inbound tourism. The report also analyses hospitality’s recovery since trading restrictions began to ease in April, with signs of mounting optimism about the future. It shows four in five (79%) business leaders now feel optimistic about market prospects for the next 12 months, while consumers are increasingly confident about going out. However, it also highlights strong headwinds facing hospitality in the recovery period, on staff recruitment, rising costs, high debt levels, tax burdens and more. Future Shock presents exclusive CGA insights into important post-COVID consumer trends, including growing use of delivery, technology and local venues, increased awareness of health and ethics, more advance planning in eating and drinking out, and a polarisation between people spending freely and those who have been

hit financially by the pandemic. Future Shock also features UKHospitality’s expert analysis of policy-related issues facing hospitality in the second half of 2021, including licensing regulations, calorie labelling, advertising restrictions, sustainability strategies and the staffing crisis, and sets out what the trade body is doing on members’ behalf to minimise adverse effects on the sector. In addition to extensive research from CGA and views from UKHospitality, Future Shock has expert insights from report partners Britvic, Molson Coors, Caterer.com and Inspired Energy, who explore issues including the growth of no and low alcohol drinks, consumers’ changing behaviours and how to manage energy prices. Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “This edition of Future Shock comes at a crucial turning point for hospitality. COVID-19 has inflicted massive damage on our sector, closing thousands of businesses, wrecking hundreds of thousands of jobs and wiping out billions of pounds in sales, and we will feel the effects of the pandemic for years to come. But as restrictions wind down, our research points to plenty of reasons to be optimistic—not least from the release of the latent demand for the special experiences that only hospitality can provide. Our sector is well placed to drive economic recovery and mend the UK’s damaged social fabric, but it can only do that if it gets proper and sustained support from government across a host of urgent issues.” Kate Nicholls, Chief Executive at UKHospitality, says: “Hospitality is a fragile sector after 16 months of impinged trading, but true to the very nature of hospitality, many of our business leaders are nevertheless optimistic about the future as this report demonstrates. The pandemic has highlighted the incredible value of our industry, not only economically but also for our communities, the workforce and our social and mental well-being. There is no doubt it will be a rough recovery but UKHospitality will be working with the Government, industry stakeholders and our members to gain support from Government and reduce any unnecessary red tape or burdensome legislation so we have a conducive operating environment to aid a fruitful return to pre-pandemic trading levels.”

Alternative Pubs Undertakes £600,000 Fantasy-Themed Revamp With Star

The duo took the lease on The Hobbit with Star Pubs & Bars in September 2019. They are now eyeing further expansion with a view to building up a portfolio of up to ten leased pubs across other nearby city and town centres.

Alternative Pubs is reopening The Hobbit pub in Southampton following a £600,000 joint investment with Star Pubs & Bars. The refurbishment has given the pub a unique fantasy theme in keeping with its name and added one of the biggest beer gardens in the city centre. Ten new jobs have been created.

Says Andrews: “Our business model is built on leaseholds. As our money isn’t tied up in freeholds we can expand more rapidly. The risk is also diversified and shared. The pandemic has shown you can’t underestimate the value of that; we’ve really benefited from Star’s rent support.”

The Hobbit now boasts a burrow-like bar with faux round windows, a moss wall, wood paneling and leather-upholstered furniture as well as a dungeon-styled live music room. The room has a stage, a professional sound system and space for an audience of 80. The fantasy theme continues outside with an enchanted forest verandah and an armoury-inspired games area. The enlarged garden has seating for 240 plus new furniture, planting and festoon lighting. An outside bar – complete with draught beer and cider – and a kitchen with stone pizza ovens will serve those sitting al fresco.

Continues Andrews: “The refurbishment has unlocked The Hobbit’s potential and future-proofed the pub. 150 of the new outdoor seats are under cover, a real asset with covid still around. With so many music festivals and gigs cancelled in the last year, we’ll be able to cater for pent-up demand and look forward to putting on some great events.”

A new outdoor stage will enable The Hobbit to build on its reputation for music and hold festivals and other events such as comedy nights for up to 500 people once restrictions are lifted.

ment the fantasy theme.

Other improvements include a cellar overhaul and the installation of SmartDispense to ensure consistently perfect pints. The project has also upgraded the toilets, repainted the outside of The Hobbit and erected a feature entrance. A new menu of food and drink will comple-

The pub’s stunning look and unusual theming are the brainchild of Alternative Pubs co-founders Jack Andrews and Hanson Leech who also operate The Shooting Star and The Black Phoenix in Southampton.

Comments Stephen McInerney, Star Pubs & Bars’ area manager for Southampton: “We’re delighted to have invested in The Hobbit and supported Alternative Pubs’ inspired vision for the pub. The transformation is amazing and gives customers a unique experience. It brings something totally new to Southampton and really adds to all the city has to offer.

Outdoor Dining Looks Set To Stay In High Street Regeneration Plans British Prime Minister Boris Johnson is to set out plans this week to regenerate the UK’s high streets, which have been in slow decline for years, by expanding outdoor dining and investing more in sports facilities as part of his promise to “level up” the country’s economy. After the success of various pedestrianisation schemes around the country during the pandemic, outside dining the UK will follow the continent in making it part of UK “way of life”, with pavement licences to be extended and then made permanent, Mr Johnson is expected to announce. In addition, Takeaway pints will continue for another 12 months as the temporary permissions for off-sales of alcohol are extended, giving a further boost to the hospitality industry as residents enjoy a great British summer together outdoors. Following England’s success at the Euro 2020 football championships, despite last nights loss, the PM will also unveil £25m of new funding for

sports facilities. The announcements will form part of a larger speech on levelling up the country after the pandemic. A government spokesperson said: “The Prime Minister is determined to level up the UK and deliver a fairer, stronger society – one where whatever your background and wherever you live, everyone can access the opportunities they need to succeed. ”While talent and potential is distributed evenly across this country, opportunity is not. “That’s why as we emerge from the pandemic, it’s vital that we do not make the mistakes of recovery from the financial crash and seize this moment to ensure a better quality of life for people in every part of the UK.”


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

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


Funding the National Living Wage: Care England Gives Evidence to the Low Pay Commission Yesterday, Care England gave oral evidence to the Low Pay Commission (LPC) regarding the implementation of the National Living Wage and other minimum wage rates in the adult social care sector. This follows our earlier written submission to the LPC and roundtable with Care England’s HR Group and LPC Commissioners. Both our submission and oral evidence was informed by the daily conversations that Care England has with its members regarding the adverse implications of the systemic underfunding we see in the sector, in particular: How the National Living Wage and other minimum wage rate increases are rarely accounted for in the fee uplifts given by local authorities in England. Good and fair wages remain a lynchpin in the future sustainability of the adult social care sector and workforce. The nuanced nature of the adult social care sector and the fact that, in many parts, it is unable to set the prices that it charges for admissions. Something that is completely unlike many other sectors. The Covid-19 pandemic has damaged the financial sustainability of an already unstable sector. In particular, the interaction between occupancy rates and base costs. Professor Martin Green OBE, Chief Executive of

Care England, says: “For too long, the National Living Wage and other wage rates have been increased annually, however, the Government has failed to account for such increases in its funding for the sector. Care England sincerely hopes that the Government finally delivers on its promise of a fair funding model for adult social care.” Given the sector’s contribution both in this pandemic and more broadly, it is surely incumbent upon the Government to implement a funding system that allows the National Living Wage and other wage rates to be implemented in a sustainable fashion that at the same time ensures the financial sustainability of adult social care providers. Therefore, we would implore the Government to listen to the Low Pay Commission’s own guidance and recognise its own role and responsibility ‘in the sectors which Government itself funds – social care and childcare – sufficient funding is necessary to meet the cost of the rising NLW.’ Going forward, Care England will continue to work with the Low Pay Commission to ensure that the sector’s voice is heard in the recommendations that it gives annually to the Government. We thank the Low Pay Commission for its ongoing engagement with the adult social care sector.

Issue 66

CLH Digital

21


Manchester Hoteliers Association’s Mentoring Scheme Sees Students Secure Jobs 22

CLH Digital

Issue 66

Throughout the pandemic, the Manchester Hoteliers Association (MHA) in partnership with Manchester Metropolitan University (MMU) has been running its Pioneering hotel mentoring scheme.

Manchester programme. Callum, who is now about to embark on a graduate scheme as a trainee manager at the Lowry Hotel, commented “I found it fantastic and would definitely recommend it to anybody.”

The Pioneering Manchester mentorship programme is one of multiple initiatives that the MHA are currently supporting that seek to inspire individuals across Greater Manchester to enter the hospitality sector.

The initiative sees 17 BA (Hons) Hospitality Business Management students paired with General Managers of some of the city’s biggest and best hotels.

Mentees have been located at; The Lowry Hotel, Melia Hotel, Hilton Airport, Dakota Hotel, Hyatt Manchester, Ibis Styles, LCC HI, City Suites, Hilton Deansgate, Gotham Hotel, NOVOTEL Manchester, Kimpton Hotel, Edwardian Manchester and Brooklyn Hotel, and will have benefited from similar tutelage.

The MHA also hosts hospitality student forums, entitled Keep the Faith in Hospitality. Initially, the forums were held in Manchester for 50 MMU student attendees, with the aim to keep students updated on what was happening in the industry throughout such uncertain times. Due to the great success the forums have now expanded to become UK wide, with over 250 students, registered from universities up and down the country, attending.

Now in its fourth year, the scheme encourages students to develop the skills required for a career in the hotel industry and provides the sector the opportunity to attract new talent. Of the 17 students on the programme, seven have secured employment as managers or trainee managers post-graduation, as well as an additional five having committed to further MSc studies.

Adrian Ellis, chair of the MHA, commented “We are overjoyed that the mentorship programme has seen such huge success for the participants. Having designed the programme specifically to encourage talent across Manchester, it’s great to see such retention.”

Esme Brown, a participant of the programme, is now set to embark on a graduate scheme as a trainee manager at Clayton Hotel: Manchester Airport. Esme said: “I feel the mentor scheme has allowed me to look at my progression from a different point of view and consider all the options open to me post graduation.” Esme added “I joined the mentor scheme as I knew first-hand experience where I could shadow a successful GM would be amazing for my CV as well as my personal development. Having the opportunity to communicate with a hotel GM alongside your final year studies is a great advantage as you get a clear perspective into what is happening in the industry in real time.” “The scheme was very beneficial for me as, not only did it help me with my dissertation, it also led to a grad job that I started full time before graduating from my studies.” Callum Graham is another student who was aided by the Pioneering

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’. Continuing that theme, the curated Talks Programme will provide a full 360

Additionally, the MHA is supporting PROGRESS21, a three day event in September 2021 which seeks to promote careers, business and global investment in Manchester. The MHA will be represented in PROGRESS21’s job fair, promoting the exciting hospitality sector. Adrian added “All of the MHA’s efforts to stimulate interest in our sector are seeing great uptake and interest- there is clearly a thirst for information about our vibrant industry. We can’t wait to welcome more talent into the hotel sector.” To hear more about Esme Brown’s experience of the mentoring scheme, see here: https://www.youtube.com/watch?v=gf9bVEP7Bw4 To hear more about Callum Graham’s experience, see here: https://youtu.be/W2LewmV5OfA To find out more about the BSc ( Hons) in International Hospitality Business Management at MMU, please see here https://www.mmu.ac.uk/study/undergraduate/course/bsc-internationalhospitality-business-management/

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 www.caffecultureshow.com/register

Thirteen Finalists Revealed For The Craft Guild Of Chefs Graduate Awards 2021 Following two exciting rounds of heats held at West Herts College and Sheffield College last week, thirteen chefs will be cooking in the final exam of the Graduate Awards in September. In the cook-offs, chefs completed a series of practical challenges including an innovative starter using Quorn. The exams were observed by former National Chef of the Year winner, Russell Bateman who heads up the Kitchen exam and the chief pastry examiner, Will Torrent. Over the coming months, finalists will be supported by the Graduate Awards committee who will be sharing mentoring videos and advice in the build-up to the exam. The Graduate Awards were founded in 2002 and are aimed at chefs aged under 25 who have completed their basic culinary qualifications and are wanting to push their skills further. It has helped chefs improve their skills and go on to compete in competitions such as Young National Chef of the Year as well as gain promotions and Michelin stars. For 2021, the Kitchen Graduate Award finalists are: • • • • • • • •

Adem Eyyup Ali, apprentice Year 3 at The Ivy West Street Benjamin Peter Mabley, third year RACA apprentice at Hartwell House Hotel Charles Kenneth Knight, commis chef at the House of Commons George Baldwin-Edie, development chef for Marks and Spencer Joshua Singer, CDP apprentice at Scotts Chris Lowe, junior sous chef at New Hall Hotel Phillip Ho, commis chef at Chefs Academy Theo Hadjitofi, chef de partie at De Banke Group

• Faye De Souza, chef at Skyview Suites Kitchen at Wimbledon Centre Court • Jonathan Smith, demi chef de partie at Gravetye Manor The Pastry Graduate Award finalists are: • Alister Halbert, junior sous chef, The View, Hencote • Beth Disley-Jones, pastry chef de partie, The Art School Restaurant • Natasha Stinchcombe, baker, Lockdown Loaves For the first time, the final exam will include a mentor who will be on-hand to answer questions and support the young chefs throughout the experience. This role will be completed by Connor Godfrey, a former Graduate Awards Achiever who has also mentored some of his own team through the experience in recent years. Steve Munkley, founder of the Graduate Awards said: “It felt fantastic to be back in the kitchen last week and experience the atmosphere with these young chefs who were determined to achieve their final exam spot. Whilst we are still having to adapt and tweak these awards slightly due to the restrictions and uncertainty of what lies ahead for our industry, we always remain determined to ensure the chefs have an opportunity to put themselves into the spotlight and test their skills. Through a series of video demonstrations and online mentoring sessions, we’ll be helping chefs to learn and grow at each stage of the process. It’s more important than ever we keep young chefs engaged in our industry and help them to achieve long-term careers.” You can follow all the Graduate Awards action on social media using the hashtag #CGCGradAwards.


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.


Business Peer Network Looking to Support the Hospitality, Leisure and Tourism Sector 22

CLH Digital

Issue 66

Owners, senior managers, and directors of SME businesses in the Hospitality, Leisure and Tourism industry have the opportunity to join an online business network to aid their pandemic recovery and boost growth. Peer Networks unites small groups of up to 11 business leaders to address their challenges, devise solutions, and share their expertise and experience in structured sessions. The programme also provides access to oneto-one mentoring. More than 300 SMEs in Greater Manchester have already taken part in the interactive initiative. Abi Dunn, Founder of Manchester-based hospitality recruitment agency Sixty Eight People, said: “I thoroughly enjoyed the Peer Networks cohort. It was comforting to hear from other leaders from different sectors who have the same challenges. “I feel I gained some great insights in how other sectors solve these issues, which in turn made me better at resolving some of my own! I would highly recommend the programme to others within hospitality. “I was hesitant about the investment of time at the start, but I can vouch for the fact that this investment added true value to myself and the business.” The groups selected for each network are specifically chosen to ensure business leaders are well matched and coming together in a non-competitive environment, where they can share ideas, contacts and advice, and get valuable feedback. All topics discussed in the sessions are selected by the individuals in the group. Funded by the Department for Business, Energy & Industrial Strategy (BEIS), the programme is being delivered by GC Business Growth Hub, part of The Growth Company. Dawn Duggan, Head of People, Skills & Talent at GC Business Growth Hub, said:

“At such a challenging time for SMEs, being able to dedicate a few hours each month to speak openly about your challenges and opportunities with similar businesses is priceless. “We sometimes assume we can resolve our problems ourselves, but it’s extremely useful to get an outside perspective from experienced peers with professional facilitators. “They will support you and your group of fellow business leaders, as you work together to problem solve and share ideas to create tangible solutions in a confidential setting.” To find out more about Peer Networks, or to register an interest in joining, please visit www.peernetworks.co.uk or contact Jessica Pomfret at GC Business Growth Hub to find out more Jessica.Pomfret@growthco.uk There is no cost to joining for people who take part. Businesses looking to access specialist support can visit www.businessgrowthhub.com for more information about the organisation’s extensive range of services. This and other GC Business Growth Hub projects are part-financed by the European Regional Development Fund (ERDF) as part of the GM Business Growth Hub project designed to help ambitious SME businesses achieve growth and increase employment in Greater Manchester. The Hub is also supported by the Greater Manchester Combined Authority and Greater Manchester local authorities.

CAMRA Awards Top UK Pubs with Anniversary Golden Awards Marking 50 Years of Campaigning

The Campaign for Real Ale (CAMRA) has awarded 32 pubs across the country with Golden Awards, marking 50 years of the organisation’s campaigns.

• British Lion, Devizes, Wiltshire

As part of its anniversary celebrations throughout 2021, CAMRA is recognising people, groups of people or businesses that have made a significant contribution to CAMRA’s aims, helping us get to where we are today.

• Barley Mow, Shepperton, Middlesex

The successful cohort includes five pubs that have appeared in all 48 editions of the Good Beer Guide, the longest standing communityowned pub in the country, and the current Pub of the Year title holder. Nominations for the Golden Awards were made by CAMRA members and locals. Over 240 pubs submitted were whittled down to 32 awardees.

• Hole in the Wall, Portsmouth, Hampshire

CAMRA’s Awards Director Gary Timmins said: “I am delighted to be honouring these pubs today with a CAMRA Golden Award. 2021 is our anniversary year, and we want to take this opportunity to celebrate the successes of these pubs as well as CAMRA’s achievements – we wouldn’t have got far without their support!

• Griffin Inn, Shustoke, Warwickshire

“This anniversary comes on the heels of an incredibly difficult time for the industry after a year of lockdowns and restrictions. I hope publicans, managers, bar staff and all involved will take this award as appreciation for all the hard work involved in running the pub, over the decades and especially now. “These pubs have been chosen for their successes in standing the test of time; for being convivial, characterful and community-focused, and of course for consistently pouring great pints. I applaud them for their dedication, for being community stalwarts and campaigning heroes.” The 32 Golden Awards recipients are: • Bell Inn, Aldworth, Berkshire

• New Inn, Kilmington, Devon • Ye Olde Cider Bar, Newton Abbot, Devon • Prince of Wales, Farnborough, Hampshire • Penrhyn Arms, Penrhynside, Conwy, Wales • Lamplighter, St Helier, Jersey • Square & Compass, Worth Matravers, Dorset • All Nations, Madeley, Telford, Shropshire • Crown Inn, Oakengates, Telford, Shropshire • Sir Robert Peel, Tamworth, Staffordshire • • • • • • • • • • • • • •

Fat Cat, Norwich, Norfolk Queen’s Head, Newton, Cambridgeshire Red Lion, Preston, Hertfordshire Royal Oak, Ockbrook, Derbyshire Buckingham Arms, Westminster, London Leyton Orient Supporters Club, Leyton, London Star Tavern, Belgravia, London The Crown, Horwich, Greater Manchester The Berry, Walmer, Kent Appleton Thorn Village Hall, Appleton Thorn, Cheshire Borough Arms, Crewe, Cheshire Roscoe Head, Liverpool, Merseyside Steamboat, South Shields, Tyne and Wear Weavers, Strathaven, Lanarkshire, Scotland

FOURKAY - HD Everywhere FOURKAY is the “new” hardware sales arm of Vertical State Ltd. We supplied innovative AV solutions and hardware to the hospitality sector and to professional AV installers for years without a formal brand. During lockdown we used very quiet times to establish an online sales presence and now sell through our own website – www.FOURKAY.net – as well as on Amazon and eBay. Our initial entry into supplying the hospitality sector was in 2002 when we developed the Half Minute Media system for detecting and replacing advertising on live TV channels (www.halfminute.com ). That system required the development and installation of our bespoke AV switching hardware and control software systems. Those installations have been upgraded and improved in line with the progression in TV broadcasting and distribution technology through HD, 3D and 4K.

• Squirrel Inn, Rugby, Warwickshire • Swan with Two Necks, Pendleton, Lancashire • Corn Dolly, Bradford, West Yorkshire • Fighting Cock, Bradford, West Yorkshire The Golden Awards will be celebrating recipients in three different categories: ‘Pubs’, ‘Pints’, and ‘People’. The winners in the ‘Pints’ and ‘People’ categories will be announced later in the year. Local presentation events are in the process of being arranged, with each pub receiving a certificate of achievement. CAMRA will be celebrating their 50th anniversary throughout 2021, with a host of activity including a new biography 50 Years of CAMRA, awards for campaigners, pubs and breweries, virtual festivals, and commemorative merchandise. Learn more on our 50th Anniversary page: https://camra.org.uk/50-years/

Further projects to implement systems that detect and cover or replace on screen logos in live foreign HD sports broadcasts or the development of our AudioZone system (www.audiozone.net) added to our client database and extensive knowledge of the market and technologies. FOURKAY’s focus is on HD and UHD distribution equipment. We primarily supply HDMI over CAT5/6/7 Matrix Switches, Splitters, Extenders and Video Wall Multiviewers. If we don't currently stock exactly what you need then get in touch and we'll find it for you. Of course, we still love to develop automated AV solutions and clever gadgets for hospitality too. Over the years we have sold equipment directly to our hospitality clients and a small but expanding group of AV installers who have come to know us through word of mouth. We think that this is the best form of marketing and a positive endorsement on our commitment to fair dealing and quality equipment. We aim to continue on that positive note through FOURKAY. CONTACT DETAILS: www.FOURKAY.net sales@fourkay.net


Q&A - New Dispute Resolution Service Offers Fresh Hope To Solve Bank Complaints 28

CLH Digital

Issue 66

you were a personal guarantor. The complaint must have been made to your bank from December 2001 onwards and at the time of the complaint the business needs to have had a turnover of:

The Business Banking Resolution Service (BBRS) launched earlier this year – what does it offer businesses in the hospitality sector? The BBRS helps medium sized businesses find solutions to unresolved complaints against their bank, providing personalised support from highly skilled and experienced dispute resolution specialists. There are around 40,000 current and former businesses in the hospitality and tourism sectors who may be able to benefit from the service.

HOW DOES IT WORK? The BBRS is a non-profit, independent organisation that provides a high-quality dispute resolution service, free-of-charge. Our expert team uses a range of proven approaches to help the business and the bank reach a fair and reasonable outcome. The service is led and overseen by our Chief Adjudicator, Alexandra Marks, who is also a lawyer, judge and accredited mediator.

WHAT TYPE OF COMPLAINTS CAN THE BBRS HELP WITH? We may be able to help if you have an unresolved complaint against your bank and are, or were, a Director, significant shareholder, partner or board member of a medium sized business. We may also be able to help if

• 2001 – 2009: between £1 million and £6.5 million • 2009 – 2019: between €2 million and £6.5 million • 2019 onwards: between £6.5 million and £10 million

DO I NEED LEGAL REPRESENTATION TO USE THE SERVICE? No, the BBRS has been designed to be as simple to use as possible. Once your claim is registered and initial checks complete, your assigned Customer Champion will contact you directly. They will support you throughout your time with the BBRS, telling you which documents are needed, how we are getting on, and what your options are at different stages. They will also talk you through the outcome of your case and possible next steps.

I HAVE A HISTORICAL COMPLAINT BUT NO LONGER OWN MY HOSPITALITY BUSINESS - CAN I STILL USE THE BBRS? Yes, former business owners with banking complaints dating back to 2001 are encouraged to check the criteria online and register with us.

HOW DO I REGISTER FOR THE BBRS? See if the BRRS can help you by visiting our website www.thebbrs.org/register. If you’re not sure that you qualify, please get in touch. You may be covered by our Concessionary Scheme.

Euro Final - Pubs Lost Out On £9 Million From Match Due To Restrictions

The British Beer & Pub Association (BBPA) said that England fans will bought 7.1 million pints on Sunday 11th July during the match when the Three Lions took on Italy in their first final of a tournament for 55 years for UEFA Euro 2020. However, the trade association warned that pubs lost out on nearly £9 million in beer sales alone during the final due to trading restrictions, which will mean they sold 2.4m fewer pints during the match than if they had already been removed. Overall on Sunday 11th July, the day on which the final was played, the BBPA estimated that nearly 13 million pints were sold – with 7.1 million of those being sold during the match itself. However, if restrictions had been lifted already it would have been nearer 17 million pints, showing the huge impact restrictions have had on the viability of the sector. After Euro 2020, and once all restrictions on pubs are lifted, the BBPA is urging the Government to invest in pubs so they can truly begin their recovery. To

do this it is supporting and promoting the newly launched Long Live The Local campaign.

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. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “After a 55 year wait, it is incredible to see England reach a tournament final. Sadly though, the restrictions still in place on pubs greatly hindered any boost they could have hoped from it. “Only when the restrictions are removed can our pubs recover, but to do so they need Government investment to build back better. “We are backing the Long Live The Local campaign which celebrates our pubs and brewers 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.”

Young’s Sells Off Most Of Its Tenanted Pubs To Punch For £53m Young’s have revealed that it has sold nearly all of its tenanted pubs to rival Punch in a £53 million deal.

and will look to acquire predominantly freehold managed pubs following completion of the deal on 9 August 2021.

The London pub group is to keep just seven of 63 sites held by its tenanted division, the Ram Pub Company, which has accounted for around 5% of total Young’s revenues.

“Young’s sole focus will now be on operating well-invested and premium managed pubs and hotels,” says Patrick Dardis, chief executive of Young’s. “We have a proven history of making attractive returns from investing in high-quality pubs and this disposal will provide us with additional firepower to upgrade our existing pubs and capitalise on attractive acquisition opportunities that may come to the market.

The company says it saw “one of the most challenging years” in its 190-year history in 2020, reporting a £45.2 million pre-tax loss for the year to March 29. Proceeds from the deal will the company added be used to strengthen the company balance sheet. The move will also reduce head office costs. Having generated EBITDA of £4.7m for the year ended 31 March 2019, the sale of its tenanted pubs will see Young’s retain the remaining seven for the long term. The London pubco has said that it now plans to target growth through investment in higher turnover managed pubs and hotels, withdrawing from the tenanted model,

“During lockdown, we invested a total of £17m in improving the pubs in our managed estate and the purchase of two new pubs: Enderby House in Greenwich and Alban’s Well in St Albans. “We are delighted to be welcoming back our customers and are already seeing encouraging trading, despite some restrictions remaining. The Board is confident Young’s will emerge from the pandemic in a stronger position and is excited about the future of the business.”


One In Three Brits Have Encountered A Covid Charge When Paying For A Service 30

CLH Digital

Issue 66

The British are known for being less than complimentary tippers, but with COVID-19 forcing many small businesses to close, it begs the question of whether the UK is now becoming more generous in an effort to save local businesses. The 2021 Tipping Index commissioned by takepayments Limited, surveyed over 2,000 consumers to compare their tipping attitudes from before the pandemic and now. As businesses have had to introduce new COVID safety measures, some are opting to charge their customers for the extra expense as three in ten (31%) Brits state they have already encountered a COVID charge. The COVID charge could lead to a devasting impact on tipping habits as more than half (54%) said they would not leave a tip If they encountered a COVID charge and sixteen percent said they would leave a tip but it would be less than what they would usually tip without the charge. Before the pandemic, Brits preferred to tip in cash (91%) as one quarter of respondents said they would bring cash especially to leave a tip and one quarter would only tip if they had spare change on them. However, as more places have gone cashless nearly three in ten (27%) say tipping isn’t always possible due to

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.

places no longer accepting cash and one fifth (18%) of Brits no longer carry cash on them which they would usually leave as a tip. Brits prefer to leave a tip in cash as they feel more confident the cash goes to the person serving them (64%) resulting in over a third stating they would never tip by card for this reason (35%). Sandra Rowley at takepayments Limited said: “The professions which usually receive tips are some of the industry’s hardest hit by the pandemic and now they could face even more hardship as more businesses introduce the COVID charge. It’s clear from our research the new charge is having a knock-on effect on whether a customer tips and how much they tip. The cashless movement is also a concern for those that do rely on tips as there is a lot a misconception around card payments and tipping. Businesses are able to separate tips from the cost of services when taking card payments and this needs to be more commonly known and promoted in businesses to encourage customers to continue tipping.” The full findings of the takepayments 2021 Tipping Point Report is available to view at www.takepayments.com/tipping-index 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 sales@wanis.com, call 020 8988 1100 or visit www.wanis.com


32

CLH Digital

Outdoor Spaces

Issue 66

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 https://outsidestructures.co.uk/

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 www.RecycledFurniture.co.uk 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 www.indigoawnings.co.uk


34

CLH Digital

Issue 66

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: info@ambimedia.org W: www.ambimedia.org

CambridgeStyle Canopies

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

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

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

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

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 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “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 www.ecodek.co.uk or speak to a product specialist on 01978 667840.

Bring In Much Needed Revenue with an Outdoor Menu This Summer

With pub gardens and outdoor seating due to open from 12th April, having an outdoor menu offering will provide a much needed revenue boost for hospitality venues across the UK. We have a wide range of products that will help you create the perfect outdoor kitchen, in any outside space. With the 'super deduction' tax allowance introduced in the 2021 budget, businesses can also reduce their tax bill by 25p for every £1 spent on new equipment purchases, so return on investment can be gained even faster! Crown Verity Professional Barbecues offer a high quality, adaptable cooking solution, with a wide range of add-on accessories for a varied menu. From the compact MCB30 to the MCB72 'King

of the Grill', there is a model for every operator.

Simply Stainless Tabling works alongside Crown Verity to create the perfect outdoor kitchen. Working with our fabrications division we can also offer you a bespoke stainless steel solution for any requirement. Hygiene and safety is still a huge consideration, our Mobile Hand Wash Station & Sanitiser Unit help you to provide hygiene facilities outside for all customers and staff to keep safe. R H Hall offer the full package... From site visit, design and quotation - to supply of the perfect outdoor kitchen!!! Contact our knowledgeable sales team on 01296 663400 or sales@rhhall.com to help you choose the perfect equipment for any operation!

Issue 66

CLH Digital

35


36

CLH Digital

Issue 66

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 sales@cafeculture.biz

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: info@cantileverbars.co.uk Website: www.cantileverbars.com


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 66

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 www.cindersbarbecues.co.uk or call 01524 262900.

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & 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: info@sunshadeservices.co.uk

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

37


38

CLH Digital

Cleaning, Hygiene and Infection Control

Issue 66

New Campaign Dedicated To Ensuring Hand Sanitiser Practices Measure Up Skin health and hygiene specialist, GOJO Industries-Europe Ltd, has launched a ‘Hand Sanitiser Integrity’ campaign to help businesses sustain safe and effective hand hygiene practice. When hand sanitiser demand outpaced supply during the pandemic, many turned to dispensers and bottles that could be refilled from large sanitiser containers. According to a recent study 70% of businesses sometimes refill hand sanitiser system cartridges, and 60% of these plan to continue those practices when supply chains return to normal, post-COVID. However, they may not be the safest or most effective solution – and can actually pose a risk to public health. These ‘open refill’ dispensers are typically serviced by pouring product into them and are usually ‘topped-off’ from gallons or drums of sanitiser that are not equipped with pumps for individual, portion controlled product usage. Problems associated with this system include branded hand sanitiser products being refilled with other formulas, products mixing into unknown chemical combinations, inadvertent contamination or degradation, and product tampering. All of which can mean an uncompliant and potentially harmful end product. Furthermore, mixing hand sanitisers can result in a poor user experience, producing a watery or sticky product, and can also cause skin irritation , which can all contribute towards lower levels

of compliance. The wrong product could also jam the pump, rendering the dispenser unusable. To ensure hand sanitiser safety measures up, the integrity campaign recommends buyers should: • opt for products that meet key standards, including EN 14476 and EN 12791 • ensure the product is dermatologically tested • check that refills are sealed to prevent contamination. Smart, safe, and sustainable, PURELL® SANITARY SEALED™ refills simply snap into place on site. Since they are sealed at the point of manufacture, the product inside is protected from contamination. Dermatologically tested, PURELL’s scientifically advanced formulation has been proven to maintain skin health, whilst killing 99.99% of the most common germs that may be harmful. It has also passed key norm EN14476 in just 30 seconds . PURELL remains the market leader, thanks to its focus on formulation without compromise. For more information, call +44 (0)1908 588444, email CustomerExperience@GOJO.com or visit www.GOJO.com

Innovative Antibacterial Touchpoint Cover Hospitality Sector Getting Back In The Flow That's Helping Business Reopen Safely! Genesis Biosciences Calling On Businesses To Check Their Drains After Lockdown Global Hygiene company Veraco has become leading innovators in hygiene solutions for frequently touched surfaces like doors, hand rails and touch screens. Their Safe Pad™ range of antimicrobial touchpoint covers are trusted across sectors by the likes of Deutsche Bank, CBRE, Muller, COS, Unilever, Canary Wharf Group, Premierships clubs such as Wolverhampton Wanderers FC and many others. As hospitality and retail are reopening, they have launched the Veraco Clear Range™. They are designed for premium settings where it is important to integrate with the interior design but where hygiene safety is still critical. Veraco products contain a ‘Silver Ion’ technology that attacks harmful bacteria and viruses. The technology kills bacteria by reducing microbial growth up to 99.99 %. It breaks down the biological makeup and prevents its ability to reproduce, multiply and form bio-films.

Antimicrobial silver technology is not new and has been used in hospitals and critical care for a long time. The products work continuously on touch so they provide an important backup to other measures like cleaning and hand hygiene. George Strong from Veraco said “It is really important that we listen to the market and respond to what they tell us. Hygiene safety is critical everywhere but for businesses where the design experience is also critical, that shouldn’t have to be compromised. Our clear range is a perfect solution for restaurants, bars and hotels ” www.veraco.co.uk info@veraco.co.uk 020 8167 2854 See the advert on the facing page for further details.

With hotels, restaurants and cafés closed to the public for months, many commercial kitchens have been left idle and unused and so too have the properties’ drainage systems. As venues begin to reopen, business owners will need to ensure their premises continue to meet all regulations and hygiene requirements which includes maintaining clear drains.

For pubs, restaurants and all other businesses with commercial kitchens there are strict regulations in place for how waste products must be disposed of, in particular fats, oils and grease (FOG). This is to prevent them from reaching water systems and contributing to the increasing fatberg problem as well as blocked pipes, bad odours and potentially flooding. While grease traps are designed to stop FOG from entering the drainage system, regular maintenance to keep them operating efficiently and with minimal odours is essential. With kitchens dormant for some time, and grease traps left untouched, there is a

chance fatty deposits from prelockdown may have caused blockages which inevitably will require chemical or mechanical treatment.

Genesis Biosciences, which specialises in creating probiotic cleaning solutions, has developed a compact and effective system for easily maintaining drainage systems and grease traps. GD Ultra is a simple to use dispenser system which automatically distributes a daily dose of powerful beneficial bacteria that work to break down FOG. The dispenser can easily be plumbed in to the pipe to feed the probiotics in to the system. One 310ml GD Ultra cartridge will last for three months so once installed, it eliminates the need for manual dosing 'and can ultimately reduce waste disposal costs for those in the hospitality industry. To find out more about Genesis Biosciences’ grease traps and drain maintenance range, visit www.evogenprofessional.com


Cleaning, Hygiene and Infection Control Issue 66

CLH Digital

39

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 service@jfilters.com

in the faeces of dust mites, which are often the cause of allergies Medklinn UK will offer a range of air and surface sterilisers designed for business use including: • Permanent units for spaces up to 1,000 sq ft such as hotel guest rooms, washrooms, offices and classrooms • Permanent units for large spaces of 3,000 sq ft or more such as hotel corridors, washrooms, restaurants, halls, offices, exhibition centres, supermarkets, food processing and manufacturing plants • Portable units for ad hoc treatments of indoor odours recommended for hotel guest rooms, restaurants and facilities management It will also offer ozone water systems (for washrooms, industrial kitchens, food processing factories) and integrated sterilisation systems (for public washrooms, food processing and F&B outlets and supermarkets). The consumer range from Medklinn will feature two products - one suitable for the home and travel and one for use in vehicles. For further information about Medklinn UK please visit uk.medklinn.com or contact medklinn@tunnelight.net.

Helping Hotels and Restaurants to Bounce Back Aspenprint, a leading design and print agency for the hospitality industry have been busy helping hotels, restaurants, pubs, cafes, bars and food outlets to reopen ready for a busy summer ahead, with many Brits opting for staycations within the UK. After a hectic 2020 providing clients with essential social distancing products such as protective screens, branded face masks and specialist wipeable menu material which can even go in the dishwasher, it’s looking like an exciting start to summer 2021. Popular items so far include giant branded deckchairs (perfect for social media snaps!), revamped interior and exterior signage, newly developed menu designs on a range of paper stocks and scores of branded greaseproof paper. Managing Director, Ian Shenton, comments; "We are

proud to expand our wide range of outdoor solutions to include branded parasols, cafe barriers, swing boards, PVC banners in a variety of sizes, as well as giant and normal sized branded deckchairs to ensure customers have the very best outdoor dining experience. We have also launched our new antibacterial laminate which is proven to kill 99.9% of germs which touch its surface and has been tested according to ISO21702 and ISO22 standards. This protective antibacterial coating can be added to menus, brochures, flyers, posters and more and has been really popular in helping our clients to re-open and stay safe. We’re really looking forward to a busy summer helping our clients to re-open." Follow Aspenprint on social media to stay updated with the latest product offerings. Contact Aspenprint for all your signage, design and print needs on 01202 717418 or visit www.aspenprint.com or see the advert on page 7.

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

Versa Air+Surface Sterilizer Effective against

Bacteria & viruses

VOCs & toxic gases

Bad smells

Cross infections

Allergens

Mould

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

www.uk.medklinn.com

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


40

CLH Digital

Issue 66

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 www.consumablesupplies.co.uk

SanOZone Cleans Indoor Spaces of All Sizes for Covid Safety Ozone sanitising is the most effective way to deep clean residential environments of all sizes and it is easier, quicker, and more cost-effective than manual cleaning or fogging. Once in position, an easyto-use key-pad enables the operator to set the optimal ozone concentration for the size of the room. The system then automatically converts the ambient air into ozone that fills the room, sanitising floors,

walls, ceilings, surfaces and equipment. The complete sanitisation of an average sized room will take approximately two hours. This includes the production of ozone, maintaining the required concentration for total cleaning and then returning the room to its usual habitation state. SanOZone is one of the most versatile and efficient sanitisation systems available to healthcare, commercial property owners and facilities management companies. It offers many benefits over manual cleaning and we believe that it is three times quicker and more efficient than alternatives like fogging. See the advert below for details.

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

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

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

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


42

CLH Digital

Cleaning, Hygiene and Infection Control

Issue 66

Enhance the Perception of Clean with a Venue That Smells Great Now that the hospitality industry is coming out of lockdown, restaurant and pub managers need to ensure that premises are not only clean and safe, but also restore confidence for returning staff and diners. First impressions count, and can begin before people even see if a venue is clean. The sense of smell is the strongest of the five senses and one of the body’s front-line defence mechanisms, designed to set off alarm bells if a foul smell is detected. According to research, 75% of all emotions generated each day are due to smell, and we are therefore 100 times more likely to remember something we smell over anything we hear, see, or touch. A bad smell is a warning of a bad experience to come.

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

“We’ve been solving the most common hygiene issue in urinals for years, as randomly splashed urine causes a headache for cleaners, plus a bad smell and a reduction in hygiene standards. “But there’s something even more important at this unprecedented time. According to The World Health Organisation (WHO), Coronavirus can spread in an infected person's urine. This is called ‘viral shedding’, which means that if traces of contaminated urine become aerosolised and inhaled while using a urinal, the disease can infect others in the washroom1. That’s why P-Wave recently delivered a new angle on splash prevention, coupled with a major step forward in urinal deodorising technology with the launch of a new highly fragranced urinal screen.” To ensure washroom cleanliness and hygiene it is worth installing bio-enzymatic cleaning solutions in cisterns. They release billions of beneficial bacterial to consume bio-materials that cause odours, keeping the bowl clean, blue and fresh, while also reducing water consumption by displacing water that would normally be present. Toilet bowls should not be overlooked, and there are passive highly fragranced solutions which can be clipped over the outside of the toilet rim (under the seat) or hung anywhere.

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

Active air fresheners replace aerosols and are better for the environment. Systems are available to freshen small, medium and large spaces. Discrete wall or ceiling mounted systems can comprehensively freshen up to 16m3, and feature an intelligent fan which powers down when the lights go off to conserve the battery. For use in toilet cubicles, lifts, gyms and spas or even on a desk in an office, another motion-actvated solution delivers more targeted, clean and efficient air freshening in small spaces exactly when and where it’s needed, reducing fragrance overload, nasal fatigue, and aerosol residue. Also available are powerful, yet silent active fresheners which feature advanced micro-diffusion technology. Delivering coverage from 200m3 to 1200m3, one option features bluetooth control and advanced programming via smartphone or tablet, while the largest, features fully adjustable start/stop, diffusion and stand-by intervals as well as a weekend on/off function. “When specifying air freshening solutions, restaurant and pub managers also have the environment on mind and only choose and install products and consumables that are 100% recyclable,” says Mark. “As restaurants and pubs reopen, there’s no doubt that first impressions are hugely important and restore confidence. Owners and managers need to do all they can to ensure that staff and guests trust that premises are hygienic, safe and clean. Now is the time to address cleaning and maintenance issues, but also to ensure that premises smell clean and have a pleasant and inviting ambience.” For further information visit www.p-wave.co.uk 1 https://www.who.int/docs/default-source/coronaviruse/who-china-joint-mission-on-covid-19-final-report.pdf

Sundeala SD Safety Screens and Sundeala Safe Push Door Plates Sundeala have been manufacturing in the UK since 1898 and we are now proud to offer a wide range of products to help you create physical partitions and keep environments hygienic and safe. Our Sundeala FR Safe Push Door Plates are 100% coronavirus free in 5 minutes and are designed to be attached to doors with no-screw fixings making them easy to remove after use. Safe Push Door Plates require no cleaning and are fantastic for reducing the spread of viruses from high touch door surfaces. Available in 7 subtle shades, we can create bespoke sizes to fit any door and supply each pack of Door Plates with adhesive tabs to ensure easy installation. Our Sundeala SD Safety Screen is an environmentally friendly safety screen, perfect for encouraging social distancing in high foot fall environments to help prevent viral spread via droplets or aerosolisation. Sundeala SD Safety Screens are made from 100% recycled paper fibres and are highly porous as well as being extremely durable and robust. They are a practical, environmentally friendly way to assist with social distancing and

can be pinned with informational and/or decorative posters, signs and paper. Many products in our Covid Compliance range including Safe Push Door Panels and SD Safety Screens are made using our Sundeala FR Board. After undergoing ISO 17025 compliant laboratory testing we are delighted to reveal that our Sundeala FR Board (used extensively in circulation spaces, corridors and other high-footfall areas) is shown to be 100% safe from viral transmission from contact with the surface and 100% coronavirus free throughout after 5 minutes of infection, making it completely safe to touch, cut, sand and recycle. Sundeala FR Board is manufactured in the UK from UK waste materials. Sundeala notice boards protect the environment outside while improving the environment inside. For any more information or to find out how we can safeguard your spaces, contact our sales team on 01453 708689 / enquiries@sundeala.co.uk


Cleaning, Hygiene and Infection Control Issue 66

CLH Digital

43

New Ground-Breaking ‘Always-on’ Room Sanitiser System Launched to Help UK Businesses Prevent Transmission of COVID-19 A new ground-breaking ‘always on’ air and surface sanitiser system has been launched to help hospitality venues get back to business by giving customers and staff complete peace of mind. PureSan continuously sanitises any indoor space whilst in normal use, preventing the transmission of harmful viruses and bacteria, including COVID-19. The PureSan window sticker will soon become the internationally recog-

nised hallmark of a space that is continuously sanitised and always clinically clean, ensuring both customers and staff feel safe in a ‘PureSan protected’ environment.

In addition to eliminating COVID-19, PureSan is proven to eradicate over 35 harmful viruses, bacteria and fungi.

The system has been certified and approved by the EPA and NSF, is approved for use on food contact surfaces with no rinse required [NSF rated D-2] and produces no harmful by-products.

PureSan has huge commercial benefits to help hospitality businesses recover from the pandemic, including raising customer confidence and footfall, and dramatically reducing staff absence due to sickness.

Each system has its own SIM card that enables the PureSan team to monitor and control the system remotely 24/7, ensuring hospitality venues can welcome customers inside with confidence. Tested by a UKAS accredited lab in many commercial environments, PureSan is certified and proven to create and maintain a clinically clean indoor area.

The system is highly cost effective with low monthly running costs and can often prove cost neutral with the low cost easily offset by an increase in revenue. For more information, please visit: www.puresan.org

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to re-open its doors after yet another long lockdown faced with the continued challenge to maintain social distancing. Government guidelines state pubs and restaurants should encourage the use of contactless ordering from table and should adjust their service approach to minimise staff contact with customers. Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing. The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. “We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can answer the increasing demand for our engraved products”, said Martyn Wright, managing director of

The Jade Air Purification System The Jade Air Purification System is among the most advanced and effective Air Purification Systems on the market today, bringing the clean, fresh and re-energising air to your business premises. Engineered to maximise the air change rate by moving large volumes without the air drag that often occurs in more inferior air purifiers. The top air outlet design allows air to cascade out the top and efficiently flow throughout the room while keeping the sound volume at an industry leading low level. It's as quiet as a standard household dishwasher. Household quiet, but with the strength to provide healthier air in even the most demanding of environments.

Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk See the advert on the facing page for further information. Our exclusive six stages of technology not only filter the air – we also sterilise it. We diminish everything that is in the air: bioaerosols, odours, gasses, disinfectants, particulates, moulds, viruses, bacteria and fungus. We also re-energise the air to combat fatigue and to give the air a ‘lighter’ feel. Headaches, fatigue, itchy eyes, dry skin, coughing, sneezing, and the need for inhalers are all ways polluted air can cause discomfort and inconvenience. We eliminate the causes of these problems. The Jade is designed with premium in mind, in its beautiful contemporary styling on the outside, its sophisticated technology on the inside, and its airflow performance throughout. Find out more or purchase your Jade unit at www.scaukandireland.com


44

CLH Digital

Cleaning, Hygiene and Infection Control

Issue 66

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: nickymedley@gmail.com

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: nickymedley@gmail.com

Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety.

Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown. If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.

Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association. If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied. Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air. Visit www.swiftclean.co.uk


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 66

CLH Digital

45

individual project needs. Not only do we work with a selection of artists to provide bespoke pieces, we also offer in-house design, producing original artwork, picture editing and professional printing. We pride ourselves on our bespoke picture framing service and have an extensive knowledge on a variety of mouldings, mounts, glass and fittings. Our experienced framers will work with you to accommodate your vision and budget, recommending frame and mount designs based on your project.

Art consultants committed to quality, aesthetic excellence and client satisfaction

We provide the full package, all under one roof, from project-brief to installation. To see more of what we do, you can find us on Instagram at @bridgeart1, or visit our website, www.bridgeart.co.uk. If you have an upcoming project or want more information on what we do, do not hesitate to contact us on 01384 380585 or sales@bridgeart.co.uk

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 - sales@ffdgroup.co.uk 4.DO observe stock rotation and Web - www.fridgefreezerdirect.co.uk use the first in first out (FIFO) system. or www.247cateringsupplies.co.uk

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


46

CLH Digital

Issue 66

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 www.trentfurniture.co.uk 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:- terry.kirk@ilfchairs.com

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 www.cemcoltd.co.uk

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

www.cemcoltd.co.uk


Design and Refit

Issue 66

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: simon@virtualcandles.co.uk Telephone: +44-1622-845-995 Web: www.virtualcandles.co.uk

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits. Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps them increase the bottom line by reducing charge backs and walkouts, while fighting card fraud at the same time. With COVID caution still in place, many businesses are relying on pre-pay at their establishments. However, this virtually eliminates the opportunity to upsell. Without retaining cards to encourage customers to order more, the only alternative to increasing revenue is to hike up prices. As Phil Dixon, a former advisor to the BII, explains, “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 also a valuable asset to venues with outdoor service areas. Debbie, Director of The Deer’s Hut

in Liphook, Hampshire, explains, “The CardsSafe system is great for servicing customers who enjoy our outside areas.” It takes away the temptation for walk-outs, saving hospitality venues hundreds of pounds each month as a result. Increasing profit and reducing walk-outs, CardsSafe offers a multitude of benefits to its customers. No wonder that over 5000 major brands and independents in the UK trust CardsSafe. “Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.” Timothy, Young’s Bar manager 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? Sign up to CardsSafe at https://cardssafe.com/ account/create-account or call 0845 500 1040.

Increase Profit with CardsSafe

Southern Contracts is one of the UK’s leading suppliers of industrial laundry, catering and commercial cleaning equipment. Working with care homes, hotels, restaurants, holiday parks, cruise lines, marine companies and local authorities, the NHS, the MoD as well as schools and colleges, we are a third generation family run business, founded in 1964. Today we are proud to boast global clients to whom we deliver and maintain the very latest products and service, being ever mindful of sustainability and keeping our carbon footprints down. We understand the importance of minimal disruption to our clients and cover all aspects of installation to customer training and ongoing maintenance service and repair.

For more information regarding our services for : • Laundry equipment • Kitchen appliances • Commercial cleaning equipment

Contact us now on 03301 222888 www.southerncontracts.co.uk Follow us on : Facebook, Twitter, LinkedIn

47


48

CLH Digital

Issue 66

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 info@spaceray.co.uk, www.spaceray.co.uk 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 www.ccf-ltd.uk

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 Sales@simscf.com


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 66

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

The company has an unrivalled reputation for after sales service which is enhanced by its unique nationwide network of 100 service engineers supported by the technical support team based at Saniflo UK. Visit www.saniflo.co.uk for further information.

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 sales@simoncharles.com

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 saniflo.co.uk to see how.

CLH Digital

49


50

CLH Digital

Issue 66

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 www.havwoods.com/uk/bars-restaurants

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 www.electric-heatingcompany.co.uk


Design and Refit

Issue 66

CLH Digital

Repurposing Buildings To Rejuvenate Restaurants In A Post Covid World One thing we know well at Adveco is the potential complexity, and therefore hidden cost, of refurbishing a property when the site was not originally conceived as a restaurant. Landlords and new property owners need to recognise that heating and especially hot water are business critical functions, with suitable hot water storage needed to meet consistent and peakhour demands. That water also must be supplied at a minimum of 60°C to ensure a hygienic cleaning of the environment, utensils and provide handwashing for both staff and customers.

The simplification of planning use, enabling former shops, offices and professional services spaces to be altered into restaurants without seeking consent from local authorities is creating fascinating new opportunities for the food service industry. From pop-ups to permanent restaurants, the opportunity is clear, especially for restaurant chains that have specialised in refurbishing existing High Street buildings and revitalising suburban areas, latterly for those opting to continue to work from home.

Adveco will size the needs of the premises, design a bespoke application, and supply the necessary system components for installation. Our work includes systems in listed buildings and large-scale projects, such as for Five Guys, revitalising building hot water systems throughout the UK. In all these cases, our customers are not only securing modern, highly efficient fit-for-purpose heating and hot water systems, they are also reducing their costs and either better controlling their carbon emissions or excising them with renewables for a more sustainable workplace www.adveco.co

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. 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.

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 https://outsidestructures.co.uk/

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

51


52

CLH Digital

Issue 66

Hospitality Technology

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 www.foodhub.co.uk 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: hello@adactus.co.uk or Web: www.adactus.co.uk

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: hello@adactus.co.uk 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


Hospitality Technology Less Work and Better Results? Your Guests Hold The Secret

There’s a growing trend amongst your guests, and society in general, that can go a long way to helping you manage your property easier and more successfully. You may have noticed more and more people managing their home life, work days, and holiday trips online via their smartphones or computers. They make notes, keep appointments, research, socialise, do their banking, and book travel. The advantages of this are all based around convenience, speed, and simplicity. It keeps all their information in one place, lets them perform actions quickly, and reduces the chance of losing information or recording something inaccurately. Have you ever thought “there’s got to be an easier way to run my property”? Small accommodation providers can achieve this same

sense of convenience and simplicity with hotel management software. Eliminating your need for physical notebooks or ledgers, manual data entry, and time-consuming admin, software makes running your property as easy as using an app on a smartphone - as so many of your guests do. There will always be a perception that technology is complex and difficult to understand, and only people with a background in tech can understand it. This is not the case at all. In fact some providers design their software for exactly your property type, to the point where you can get started within a day. To learn more about how you can run your property better and get time back in your day, check out Little Hotelier - a solution built specifically for small accommodations. For further details visit the website at www.littlehotelier.com/hotel-management-software

The New Agency Fighting for a Greener Future Launched this Spring, Warrior Agency is an agency doing things differently and delivering a UK first in green services to help transition organisations to a more sustainable future. Founded by Lizzie McManus, Warrior Agency, is an agency supporting the hospitality sector with the usual PR, social media, influencer, digital marketing, design and website services, as well as offering Green Audits and a Green Consultancy service. Lizzie explains: “Warrior’s Green Audit looks at all elements of your business, offering ways you can reduce costs and carbon emissions. We help you plan a steady transition to a more sustainable future, all on

your own terms and in manageable stages. Warrior will be there every step of the way including project creation and inception, employee engagement, reviews, completion, accreditation, and public relations to share your positive news.” The Green House Hotel in Bournemouth was Warrior’s first client for the Green Audit, Olivia O’Sullivan, General Manager, commented: “We’d been searching for this service for several months, and couldn’t find it anywhere, so we were delighted when Warrior Agency launched and offered exactly what we had been looking for. Although The Green House Hotel is well-known for its green credentials, and has been voted the UK’s best eco-boutique hotel a number of times, it’s important to us that we don’t rest on our laurels, and we work hard to remain in that top spot.” To find out more about Warrior’s services visit www.warrioragency.co.uk or email hello@warrioragency.co.uk

INTRODUCING

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.

www.warrioragency.co.uk

Issue 66

CLH Digital

53


Hospitality Technology

Issue 66

CLH Digital

55

CaterCloud Enhances its FREE Offering - The Secret Ingredient to Menu Management Success and Compliance with Natasha’s Law costing system offers a wealth of enhanced functionality to help caterers gain significant efficiencies in their operations, to control costs and profits. CaterCloud helps businesses ensure food safety remains a key focus. With food labelling regulations set to change in October 2021, as a result of Natasha’s Law, all England-based businesses working in the food industry will be required to clearly label all foods for direct sale, produced and packed on their premises with a full list of ingredients detailing the full allergen profile. Designed to help businesses prepare for this upcoming regulation, CaterCloud provides sub-allergen information and tagging; QR Code menu scanning for live allergen and nutritional information, along with the ability to print Natasha’s Law compliant food labels. CaterCloud also offers customers access to a range of accredited training for allergen awareness and food safety in conjunction with Allergy Accreditation.

Manchester-based, e-f group has released the latest enhanced feature version of its FREE TO USE cloud-based, menu management platform, CaterCloud.

Shop Local The easy-to-use, next generation allergen, nutrition, menu planning and

CaterCloud’s innovative functionality also boasts many other benefits to enable easy to use menu and cost management for caterers across the hospitality, healthcare, education and retail sectors. The flexible menu planner, with a drag and drop feature, allows the user to instantly evaluate rotational menus, costs and nutritional values using the nutritional database with 1,000s of ingredients. All this combined allows your business to assess its performance using the interactive KPI dashboards. The loyalty programmes were the backbone of the global operators’ distribution strategy’, but their power is stripped out when the frequent business traveller is grounded. As the pandemic makes its presence felt, the global players have had to cut their staff and pull back on their marketing as they moved into cash-preservation mode, just as their franchisees desperately needed that distribution support. Hoteliers have been forced to turn to different sources for guests, including construction and key workers, but without the history of looking for solid, reliable sources of revenue, their success is patchy. At Magnuson Hotels, the group has years of experience in bringing in the guests that others have passed by, allowing owners to outperform the market during the pandemic. In 2020, Magnuson Hotels’ local business strategy outperformed the USA RevPAR average by 3X, and largely via a foundation of local business for each of its hotels.

The hotel sector has realised that global brands means global marketing and when the global market falls away, they do not have the people or the experience to bring guests in through the door from alternative markets.

Tom Magnuson, Magnuson Hotels’ CEO, said: “With international leisure and the largest corporates grounded, hoteliers are having to look local to fill beds. “Traditionally, the big, global operators have built their businesses around

Users of CaterCloud have special access to the e-foods’ Buyers’ Club and benefit from its substantial buying power. The Buyers’ Club is made up of a network of trusted accredited suppliers across the UK. Users can purchase food and non-food goods from these suppliers and expect to generate savings of between 5 to 10%. Paul Mizen, Chief Executive, e-f group said: “During the pandemic we haven’t rested on our laurels and we’ve been working hard behind the scenes internally and with existing clients to innovate and enhance the features of our Catercloud system. With the hospitality industry, set to explode again, we wanted to be ready to offer that sector especially, this enhanced FREE software which will most certainly help catering managers and chefs maximise efficiencies, streamline processes and save costs. We continue to be at the forefront of delivering the innovate features the industry needs. As we’ve previously stated this is our way of giving something back to the industry upon which our business was founded.” CaterCloud is without doubt the smartest, most intuitive platform available to caterers. For more information go to www.catercloud.com or www.e-foods.co.uk or see the advert on page 36. being able to fill hotels with the top-tier loyalty members, the road warriors who spend over 200 nights a year travelling. But that market does not exist at the moment and it is not clear when it is coming back.” ‘Our strategy always has been to secure 50% of your business base through local segments such as construction, government, transportation, security, medical. These segments always ravel 52 weeks a year, and will protect hotel owners though ups and downs.’ “What we have seen is that SMEs are sending their folks out on the road by car, and that the leisure traveller is also staying close to home, enjoying rediscovering what is around them. At Magnuson Hotels we have always looked for guests which others overlook and during the past year our local teams have been working with care providers and building firms, even monitoring development plans to see where demand will pop up. Where other companies have had to turn to the expensive OTAs, we’re proud to have been able to bring guests in without it costing the hotelier.” See the advert on the facing page for details, email info@magnusonhotels.com or visit www.magnusonhotelsworldwide.co.uk


56

CLH Digital

Hospitality Technology

Issue 66

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

Oak.com

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 www.oak.com or contact them on info@oak.com.

It's Time For You To Get Budget Proof By Dan Brookman, CEO of Airship (www.airship.co.uk) and Toggle (www.usetoggle.com)

Now, I am an optimist. Those who know me, know that I have a passion for business and generally a positive outlook; especially around the hospitality sector that I’ve spent my working life in. My preset as a founder and entrepreneur is to push for business growth and to seek out opportunities, however there have been occasions over the last year when I shouldn’t have jumped as quickly as I did, consolidation and cost control would have been a better strategy. It’s a tough shout though when you’re pushing for growth. Budgeting though, enables control of costs and as long as you know the costs coming down the track, you can turn dials based on expected revenues. Right now the future remains uncertain but one thing we do know is there’s going to be an immediate boom for hospitality - we’ve seen it already in the volume of bookings and we’ve been incredibly lucky with sunny (if not chilly) trading. This boom might be followed by a lull, or further restrictions, or it might just all get back to normal. But whatever the future, the key now is to control

costs, maximise margins and make the most of this initial surge of customers. There’s going to be a deluge of new data and you are going to want to market to that data. Platforms such as Mailchimp charge based on the size of your lists, some platforms have additional broadcast charges alongside licenses; you succeed and then you pay more money for your success. Whereas Airship and Toggle are #BudgetProof. Any customer can sign-up and the price will be fixed for the length of their contract. This is no matter the size of your database (nor how it grows whilst we’re working together) or the amount of emails that you send. Or the revenue generated through Toggle. Or the amount of support that you use. Now’s the time to choose partners which won’t penalise you for your success. Where you won’t be charged based on volume, where you won’t be refused additional support when you need it. Choose one that wants you to succeed. Visit www.airship.co.uk and www.usetoggle.com


58

CLH Digital

Hospitality Technology

Issue 66

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 www.brentwoodradios.co.uk/tabletap.

GonnaOrder, The Online Ordering System That Delivers ROI Looking for a cost-effective, highly configurable food ordering and payment solution for your business? LOOK NO FURTHER! GonnaOrder is here to support businesses becoming truly independent, streamlining their processes and gaining back control of their business.

THE FUTURE OF ORDERING IS DIGITAL While online ordering and delivery were already gaining momentum before the coronavirus outbreak, the pandemic accelerated their adoption. Interactive QR menus, online table ordering, and online payments—all solutions offered by GonnaOrder—are about to become the new norm at the restaurant of the future.

TECH ON THE TABLE: QR MENU & ONLINE TABLE ORDERING Using GonnaOrder’s self-ordering system, table ordering and QR menu technology will help you boost your sales by increasing table turnover and operate in a more efficient manner. Ordering through QR menus empowers your customers to safely order and pre-order faster from anywhere (their table, home, office or on the road). This will result in higher profit margins and greater customer retention—with an end-to-end seamless dining experience.

BREAKING FREE FROM THIRD-PARTY DELIVERY PLATFORMS

Third-party delivery companies are causing alarm for many restaurant, bar and pub businesses with their increasingly high commission fees. GonnaOrder not only help you break loose from third parties by digitally controlling customer data and menus with 0% commissions, but also allows you to build customer loyalty with a rich set of features (such as special offers, giveaways, discount vouchers).

BENEFITS OF USING GONNAORDER • • • • • •

0% commission online ordering app for takeaway and delivery Dedicated Consumer Mobile App Improved table turnover with an easy-to-use table ordering system Branded native iOS and Android App Streamlined operations with automatic order printing More repeat customers with frictionless loyalty features REGISTER FOR FREE TODAY! Try it for Free today! Visit: www.gonnaorder.com or contact our sales team at sales@gonnaorder.com

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

FOR RESTAURANTS & HOSPITALITY HOSPITALITY O

Stop The Spread – Keeping Your Customers Seated & Safe!

The perfect solution ffor or any business looking to add a buzz to their customer experience mer e xperience with a 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

HERE’S HOW IT WORKS

PURCHASE OPTIONS

PACKAGE 1

7DEOH7DSLVDVLPSOHDQGǧH[LEOHZLUHOHVV         service button for hospitality, leisure and retail that will improve customer experience and boost sales – anywhere a customer might want to ask for a little help.

1

- 20x Table Tap Buttons - 4x Server Watches

PACKAGE 1

Server Recieves Message Request is Completed

3

£750.00

- 10x Table Tap Buttons - 2x Server Watches

HIRE OPTIONS

Customer taps to call for service

2

PACKAGE 2

£395.00

PACKAGE 2

£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

1

2

3

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:

www.andersonzaks.com


Products and Services

Issue 66

CLH Digital

59

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 www.clickonstore.net or www.kangaboxuk.com

Free Your Spirit with Mermaid Gin Mermaid’s relaunch in 2019 piqued the interest of many with its strikingly sculpted bottle, crafted entirely from plastic-free, recyclable and biodegradable materials. Since then, the Isle of Wight Distillery team have been busy, launching Mermaid Pink Gin in the summer of 2019 – a blend of their signature spirit with fresh strawberries grown on the island – followed by Mermaid Salt Vodka in September 2020, with its subtle savoury notes proving a favourite amongst bartenders and mixologists. All Mermaid spirits are island-inspired, using ethically sourced and local, wild-foraged ingredients, with fragrant rock samphire giving Mermaid Gin its signature ‘hint of sea air’. For the perfect serve, Mermaid Gin is complemented by Fever-Tree Refreshingly Light Tonic, a slice or two of cucumber and just a few juniper berries to create an ocean breeze in a glass. Having gained plastic-free and Net Zero accreditations, the team also works closely with its charitable partners, the Hampshire and Isle of Wight Wildlife Trust. The Mermaid crew has committed to supporting the restoration and protection of the Solent strait’s internationally important seagrass meadows. As part of the

‘#WilderSolent’ initiative run by Hampshire & Isle of Wight Wildlife Trust, the Distillery team are now ‘marine champions’, monitoring and protecting the meadows in the Solent and acting as ambassadors for seagrass. At the Isle of Wight Distillery, home of Mermaid Gin, talented local artist Sienna Anderson has been refreshing The Mermaid Bar. Step inside this seemingly unassuming local pub and you will find a busy hive of activity where all Mermaid spirits are produced. Visitors are invited to relax, watch the stills in action, sample the range of island-inspired spirits and enjoy a Mermaid & Tonic on the terrace, overlooking the picturesque Nettlestone valley. To get in contact with the team for information on stocking Mermaid, as well as point of sale support and perfect serves, call 01983 613653 or email Kevin Travers, Business Development Manager at kevin@isleofwightdistillery.com To find out more about Mermaid and the distillery’s spirit ranges, head to www.isleofwightdistillery.com or check out their social media profiles @mermaidgin and @isleofwightdistillery or see advert on the facing page.

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: ProfessionalEnquiries@jura.com or w: uk.jura.com

Infrared thermometers can take surface temperatures at a distance, providing accurate temperatures without having to touch the object being measured. The RayTemp HSE incorporates a 1:1 optic ratio (target distance ratio) and a fixed emissivity of 0.95, making it more than suitable for a wide range of applications. Furthermore, each RayTemp HSE is housed in a robust

ABS case that contains Biomaster Antimicrobial Technology, maintaining hygienic values by reducing bacterial growth. The RayTemp can also measure forehead temperature. In this mode, the multi-colour display show’s readings in two seconds, implementing a traffic light system that specifies an individual's general wellness. Green for a healthy temperature and yellow or red indicating whether the person being tested may have a fever. RayTemp HSE can operate within cold or hot environments without issues so long as a quick and easy step is introduced. By allowing the instrument to acclimatise for no more than 30 minutes, this will improve readings and maintain accurate two second results. For more information on RayTemp HSE please visit: https://thermometer.co.uk/infraredthermometers/1373-raytemp-hse-ir-thermometer.html See the advert on page 4.

Celebration Packaging Introduces New Range of Reusable, Microwavable Hinged-Lid Food Containers In response to customer demand, Celebration Packaging is pleased to announce that is now able to offer customised reusable, microwavable hinged-lid food containers for back of house / kitchen food prep applications. The reusable containers are made from virgin polypropylene (PP) and can be sent for recycling.

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

The new products are made from high-clarity virgin PP, which allows users to easily identify contents, speeding up meal preparation and avoiding service errors. The packaging is easy to use, as it is delivered nested and stackable, enabling speed of service, and features easy opening lid tabs and a hinged lid.

This new food-grade PP hinged-lid container range delivers on all three priorities as it significantly reduces the amount of plastic used in busy kitchens, can be 100% recycled at the end of its life, and is reusable.

Perfect for portion control, both the rectangular and round containers have 200ml capacity, and a 400ml (deep) round container will soon be available. Custom shapes and sizes are also available, and the containers

Further increasing the versatility of the new PP microwavable and reusable range, filled containers can also be placed in a freezer if required. For more information, visit https://bit.ly/3soolAH

Putting reuse at the front of ‘reduce; recycle; reuse’

The Benefits of Custom Gift Vouchers for Your Business This Summer

Vouchers have been a successful lifeline for lots of hospitality businesses during the recent pandemic, providing additional financial support whilst being told to remain closed. They are expected to remain strong as businesses can now re-open and people are looking to spend their money on gifts and days out with their loved ones. People love to give and receive gift vouchers as gifts, and an attractive gift voucher design can act as a highly effective branding tool. Gift vouchers are a targeted form of marketing, and the receiver is almost certainly always motivated to use them. They tend to guarantee at least one visit and making a good impression when they do means you could end up with a brand-new repeat customer! There are many ways you can

keep track of your gift vouchers, whether that be manually or with a fully automated system. Vouchers are versatile and each one will come with an alphanumeric code to prove its individuality. Moreover, according to Reward-It, 72% of people spend 20% more than the original value of their gift cards. This means whilst you are getting improved up-front cash flow, you will most likely get further revenue when the customer redeems their voucher. Customised gift vouchers are increasingly boasting positive benefits to retailers beyond the price of purchase and redemption. Get yours today. For further information visit www.securevouchers.co.uk or see the advert on page 9.

Herald Bolsters Eco-Friendly Range

Having introduced a selection of 100 per cent compostable hot cups, with both double and ripple wall options, Herald is strengthening its commitment to providing its customers with a varied choice of premium, eco-friendly products this summer. The quality disposables supplier is offering a choice of greener products to meet the increased demand from the catering, pub, bar and food to go sectors, with outdoor events back on the agenda, post-Covid, and restaurants and cafes aiming to maximise their takeaway options. Recognising that many new customers are keen to provide fully sustainable and green products, Herald has

prioritised providing an additional ripple wall option to its line of compostable hot cups, along with a selection of sizes. The sizes – 8 oz, 12 oz and 16 oz – acknowledge the needs of existing customers who may want to to make the switch to the 100 per cent compostable product by complementing the lids that Herald currently has available. Other products in Herald’s eco range include a wider selection of single, double and triple wall cups and a choice of eco sip lids. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.


60

CLH Digital

Products and Services

Issue 66

Super Quick, Free Range, Super Easy Microsave and WINIA, A Perfect Match for Short Order Regeneration

Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton! Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-of-the-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk

See the advert on page 17.

Get Ready for the British Summer with a New Uniform From Kylemark There’s no denying that the world of hospitality has changed in the last year. With alfresco dining becoming ‘the new norm’, businesses have had to change and adapt; and with this uniforms too. Fleeces, softshells and gilets are now becoming standard as the British summer is, as we well know, not always predictable.

Kylemark have been supplying the hospitality trade with branded uniforms for over 24 years attracting happy customers such as Tom Kerridge, Restaurant Associates, Brasserie Blanc and Mellors. We pride ourselves in a service that helps the customer find that unique look, special to their hotel, restaurant or pub.

We are now delighted to introduce the County Collection; a range of classic UK made cotton canvas aprons that have been paired with a selection of shirts, waistcoats, trousers and tops. Combine this with our in-house branding we can supply you with a uniform from it’s conception to manufacture to delivery, making sure of quality every step of the way. We offer free embroidery, set-up and delivery when you spend over £100.

For more information contact our sales team on 01292 618344 or visit www.kylemark.co.uk or see the advert on page 4.

The benefits of easy cleaning and large reductions in service costs of the Microsave microwave cavity liner are well known, but the advantages of this clever invention can sometimes be lost on smaller cavity microwaves, where the cooking capacity drops to less than ½ Gastronorm size with the Microsave inserted.

means that with the Microsave protecting the cavity, these ovens can still accommodate a ½ Gsatronorm or two 1/3rd Gastronorm dishes. Perfect for fast turnaround, different item cooking and still only a matter of seconds to clean the oven at the end of service. Regale are so keen to ‘spread the word’ they are offering three free gastronorm dishes with every 1500w and 1850w oven, whilst stocks last.

This is not an issue when the Microsave is used in conjunction with the excellent range of commercial microwaves from WINIA.

See the advert on page 30 or www.regale.co.uk microwaves@regale.co.uk 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

www.nineelmsdrinks.com sales@nineelmsdrinks.com

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 www.guysimmonds.co.uk

LEADING NATIONAL LICENSED PROPERTY AGENTS

ATTENTION VENDORS LOOKING TO SELL OR LEASE?

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

• NO SALE - NO COMMISSION • FREE DISCREET VALUATION

Email: sales@guysimmonds.co.uk

call our sales team on

01202 552333

or email sales@ clhnews.co.uk


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

61

• 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 - https://bit.ly/3aLzPsg. You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

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

Issue 66

For those businesses not yet open, you can register your interest in the fund today. To find out more click here - https://bit.ly/3gVeFeO - or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

• hiring additional staff

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 www.phoenixsrs.co.uk

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


Profile for CLH News

CLH Digital - Issue #66  

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 #66  

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