CLH Digital - Issue #67

Issue 67

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Pub Trade Warns MPs: “It’s A Perfect Storm”

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A cross-party group of MPs has heard from pub licensees that recovery from the COVID pandemic will take years, with pubs needing continuing support from the Government to thrive and play their part in rebuilding communities up and down the country.

As restrictions on pubs start to lift across much of the UK, it may seem that pubs have put the pandemic behind them – but that is not the message from those running pubs.

Group on Pubs (Pubs APPG) has brought together licensees, trade organisations, academics and MPs to discuss the impact of the COVID-19 crisis and the future of the trade.

Evidence heard at the meeting shows that pubs are in desperate need of Government support and that recovery from the pandemic will take years.

Responses also highlighted the resilience of licensees who have supported their communities throughout lockdowns and restrictions.

(CONTINUED ON PAGE 3...)

As part of an inquiry into pubs and the pandemic, the All-Party Parliamentary

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CLH Digital

Issue 67

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL So we are now into our fifth day of “Freedom Day”, and according to reports “chaos reigns supreme”

PUBLISHED BY

Unfortunately, I have not had the opportunity to take advantage since I am self-isolating at the moment and have not been out for over a week!

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

Vaccine entry requirements (passports) for hospitality and on trade establishments is a dreadful idea in my humble opinion.

EDITOR

Peter Adams

I'm all for individual outlets setting their own rules and for individual members of the public choosing to vote with their feet, but mandatory passport requirements are that step too far.

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

Although you won't have seen much in mainstream media, this week in France there has been an enormous backlash against the proposed enforced passport scheme, which in effect is creating a two tier society.

www.CLHNews.co.uk @CLHNews

Restaurants, bars and cinemas, along with other venues that fail to check health passes, can face up to €45,000 fines and a year in prison under the draft rules.

I genuinely don't know how businesses would be able to operate. Logistically it is a nightmare which is going to lead to lost sales, unnecessary confrontation and will, at a later stage, probably be abandoned.

Another story I am delighted to comment on is the 6 million donation spread over three years from Julia and Hans Rausing to the Clink charity in order to help roll out Clink kitchens. (See page 16.)

About three years ago I was very fortunate to have been invited to a launch at a women's prison in Surrey on behalf of the charity, and I got to see first hand the dedicated work the charity was undertaking in helping to rehabilitate people back into society.

It was, I have to say, a rather awe inspiring experience. Hospitality is a wonderful industry to help anybody from any social background, some of the industry’s biggest successes come from very humble backgrounds.

I remember a foreword to a book I read many years ago: “Imagine if you lived in the most powerful place on earth, yet no love, mercy or forgiveness was shown to those who befell hard times better to be dead in such a place” That was sometime in the 80s, and I have no idea what the book was called, but the quote has stayed with me.

The charity gives the opportunity to gain experience and also qualifications at City and Guild and NVQ levels and is currently providing training for 2000 men and women in the prison system.

The success rate in reducing reoffending is exceptional, so very well done to Mr and Mrs Rausing for such a generous support for such a worthwhile cause.

Staffing issues are continuing to dog the sector and may do so for some time. Which is a real pity. I said last week hospitality is a wonderful industry to make new friends learn new skills, not only vocational but social skills as well. Even so, encouraging people to enter and re-enter the sector is going to be a huge challenge.

Some of the issues are self-inflicted. The sector is very demanding, often with high pressure working conditions. Claims of bullying and low pay have taken their toll, and those who have left the industry since the pandemic broke perhaps realise that the grass may be slightly greener on the other side.

Yes, there may be easier ways to earn money - stocking shelves in supermarkets for instance - but I genuinely think that nothing prepares people for the disciplines of work better, providing an opportunity to progress and, as stated above, increase vocational and social skills better than the hospitality sector.

I do, of course, accept the government is fire fighting at the moment, but UK Hospitality issued a 12 point plan recently, short medium and long term and I have heard precious little since.

If the government is a serious as it says in getting the hospitality sector back on its feet, supporting businesses through the staffing crisis is paramount.

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

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Pub Trade Warns MPs: “It’s A Perfect Storm” Issue 67

(CONTINUED FROM FRONT COVER) The full evidence session is available to view online, and clips will be published over the coming weeks to highlight the ongoing issues faced by licensees and the trade as a whole. Key issues include the rights of pub tenants under the Pubs Code, the difficulty accessing adequate financial support throughout the pandemic, Bounce Back Loan and rent debt repayments, Business Rates and rising staffing costs.

Chair of the Pubs APPG Charlotte Nichols MP said: “It’s clear that pubs will feel the repercussions of the pandemic for years to come. All the evidence collected during the Pubs APPG Inquiry shows that licensees face a long climb back to normality, despite the arrival of ‘Freedom Day’ in England.

“I want to say a massive thank you to the licensees, organisations, and academics who took the time to speak to us, and I’d urge everyone to get online and hear first-hand from the trade about their experiences.”

Speaking about negotiating pub rent, Liz, landlady of the Millwrights said: “A lot of us have had to make business negotiations under threat of losing our homes in the middle of a pandemic, and while we see upward only rent reviews and continuing of the tied model it’s an issue that’s going to stick with us for months to come.”

Alice, landlady of Beerwolf Books, raised the challenges she’s faced accessing financial support schemes: “We feel that we’ve fallen through the gaps in support in so many ways, financially the closures have impacted us

CLH Digital

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massively… it meant a loss to our business of our entire 10 years of savings, almost £100,000, despite the grants given.”

Discussing staffing, Karen, landlady of the Odd Wheel told the Pubs APPG: “A lot of our staff left because we couldn’t keep them on furlough… we took over the businesses quite new in October which meant that our payroll was 3 days after the 30th of October deadline which meant that nobody could be furloughed – so we lost everybody who was coming across on the transfer.”

NEED FOR INVESTMENT Earlier this week findings by the Office for National Statistics on the impact of covid-19 on the hospitality sector shows investment is now needed in the sector to drive growth and help communities build back better, UKHospitality and the British Beer & Pub Association (BBPA) have said.

According to the ONS study, consumer spending on hospitality remains at less than 70% of pre-pandemic levels. The trade bodies are urging the government to invest in the sector through the reform of VAT, beer duty and business rates, which “unfairly” penalise the sector.

UKHospitality chief executive Kate Nicholls said: “While ‘Freedom Day’ sees 12,000 venues finally open their doors and the sector operate viably for the first time in 16 months, hospitality is far from out of the woods.

For the sector to enjoy a sustainable recovery, government will need to continue working closely with us in

Proportion of EU Workers in Hospitality Sector at Lowest Level in Years

The data, aggregated from the analysis of more than 700 companies across the restaurant, pub, bar and QSR sectors, reveals that: • EU workers made up 37% of the hospitality workforce in June 2021, compared to 43% in June 2019 • British workers made up 51% of the workforce in June 2021, compared to 46% in June 2019 • The total sector headcount this month is still down 13% compared to July 2020, and down 23% compared to July 2019

In that time, the proportion of EU workers in the sector has dropped from 43% in January 2020 to 37% in June 2021. This has been offset by a steady increase in British nationals, rising from 46% in January 2020 to 51% in June 2021 – taking the figure over that threshold for the first time. The proportion of workers from non-EU countries has remained relatively steady, increasing slightly from 11% in January 2020 to 12% in June 2021.

This trend is also recognised across back-of-house and front-of-house roles in June, with British workers accounting for 32% of back-of-house roles and 55% of front-of-house roles, the highest proportion seen since Fourth started recording this data. Conversely,

workers from EU nations recorded the lowest proportional figures on record in the month, accounting for 52% of back-of-house roles and 36% of front-ofhouse roles. This does show that the majority of back-of-house jobs, such as chefs and kitchen porters, are still held by EU workers, but that number is decreasing.

Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “A potent combination of Britain’s departure from the EU and the devastating impact of the pandemic continues to significantly shake up the sector’s labour market. The much-publicised staffing crisis is proving hugely challenging for operators, as a consequence of a clear shrinking of the labour pool, in back-of-house roles in particular. It remains unclear how long this disruption might last and how it will be resolved in the months ahead during the long road to recovery.

“It will be interesting to see how trading models which evolved during the pandemic, such as reliance on table service, digital ordering and development of new sales channels, will impact labour scheduling and the workforce in the future. Now that restrictions have been lifted in England and consumers can order

from the bar once more, operators will need to find solutions that allow them to provide a great guest experience in tandem with maximising efficiency.”

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It also reveals that the proportion of British workers in hospitality has risen substantially over the past two and a half years. This highlights an ongoing shift occurring within the sector’s labour market, accelerated by disruption caused by COVID-19, concerns over job security and immigration policy.

• The total headcount for Q2 2021 (April, May, June) was down 25% compared to Q2 2020 • According to Fourth’s data, 45% of payroll staff remain on full or flexi-furlough, the smallest proportion of workers since the scheme was introduced The data reveals that the proportion of EU workers has been consistently declining since the UK formally left the European Union in January 2020, which was closely followed by the outbreak of the COVID19 pandemic just two months later.

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As the hospitality sector begins its recovery from the pandemic, the latest figures from Fourth, the leading global software provider for the hospitality and leisure industries, reveal that the proportion of sector workers from the EU is at its lowest level since Fourth began recording workforce data in 2016.

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Will Vaccine Certificate Policy Be A Bane For The UK's Nightclubs?

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CLH Digital

Issue 67

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

UK’s 19 July reopening finally removed all remaining Covid-related curbs.

Pictures of crowds flocking nightclubs flooded the internet, making scientists and doctors jittery. After a long period of lockdowns and curbs that crippled UK’s economy, it gradually began to move towards opening up. On the 19 July Freedom Day, all restrictions regarding how many people to meet and social distancing norms came to an end.

But contrary to what was being expected that a successful vaccination programme would make the resumption of the economy smooth, the emergence of the Delta and Lambda variants have cast doubts on the practicality of a complete reopening. Scientists and doc-

tors have expressed uneasiness at allowing what could turn to be superspreader events to function.

WHY ARE PASSPORTS NEEDED? Restrictions and curbs hit UK’s hospitality and tourism sector the worst. A partial reopening allowed restaurants to first resume serving food outdoors and later indoors. But restaurants have seen then and pointed out that social distancing norms meant they could not function at an optimum level.

The hospitality sector is also facing an acute shortage of staff. Brexitrelated labour laws have led to a flight of skilled labour from the UK. Now, the government is also planning on making vaccination certificates mandatory for entry into nightclubs. Prime minister Boris Johnson announced that certificates would be made compulsory from late September onwards. Johnson’s announcement came shortly after packed nightclubs reopened on 19 July after 16 months.

The prime minister is pushing for passports to encourage the younger population to get vaccinated. The UK opened vaccination for eighteenyear-olds only a month back for their first dose. The government’s rationale behind making vaccine certificates mandatory by September is to allow enough time for all its adult population to get vaccinated.

Johnson has said that though the government is keen that people reclaim their freedom, it’s also important that they remain cautious, and

vaccination must continue.

BOON OR BANE? The hospitality sector has been awaiting a complete recovery for a long now. The move to reopen nightclubs was welcomed by the sector as it would potentially provide the much-required boost to the sector.

But plans of making vaccine certificates compulsory would come as a hammer blow for nightclubs and could potentially jeopardise jobs.

According to Kate Nicholls, chief of UK Hospitality, covid passports could create an expensive burden on these establishments and could flare up hostility between customers and staff. Nicholls also said it could derail these fragile businesses from their recovery path and put several jobs on the line.

It is important to keep safety protocols in mind for the economy to function normally. Vaccination is the only way to achieve this going forward. But the main purpose of reopening is to allow businesses to resume operations normally. A lot has been lost financially for these establishments already. Policy decisions have to be planned well and announced clearly for all stakeholders to operate smoothly. However, these erratic U-turns and new announcements would make matters worse for this fragile sector. It cannot be forgotten that they employ a sizeable number of people and contribute to the gross domestic product growth in a significant way.

Savills: Strong Outlook For UK Hotels As Investment Volumes Up 135% Vs H2 2020 UK hotel investment volumes reached £1.70 billion in the first half of 2021, across 59 deals, representing an increase of 135.2% compared to the previous six month period (JulyDecember 2020), according to the international real estate adviser Savills. While this continues to be below the pre-pandemic five year average of £2.43 billion for the same period, the positive momentum demonstrates the robustness of the sector and emphasises the green shoots that are being seen in terms of the UK hotel investment landscape, says the firm.

Regional UK assets accounted for 56.9% of investment volumes and 78% share of transactions, with Blackstone’s acquisition of Bourne Leisure accountable for a large portion of H1 2021 volumes. Total investment volumes in London reached £732.1 million in the first half of 2021, down -46% compared to the historic five year average.

Tim Stoyle, head of UK hotels at Savills, says: “While investment in the first half may still be relatively subdued compared to pre-pandemic levels, the outlook for the remainder of the year is particularly promising.

“Regional assets continue to perform exceptionally well underlining the ongoing confidence in the recovery of the staycation segment. Additionally, demand for London assets remains strong, with ongoing investor appetite for prime assets as investors remain positive about a return to international travel over the short to medium term.

“We are also seeing capital being raised at an increasing rate and ready to be deployed into the market. There are a number of notable deals under exclusivity and expected to complete during Q3 and as a result, we are currently forecasting year-end hotel investment volumes to exceed 2020 levels by over 67%.”

Issue 67

CLH Digital

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Easing of Legal Restrictions Does Not Mean Easing Of Hospitality’s Challenges, Sector Trade Bodies Warn Ongoing Government support essential to help sector meet challenges and rebuild after pandemic

are experiencing managerial role vacancies. Vacancy levels are running at 10% across the sector – implying a shortage of over 200,000 workers.

New research published by the UK’s leading hospitality and pub trade bodies shows the scale of the challenges facing these hard-hit businesses as they look to rebuild from the devastating effects of the pandemic.

Almost all (94%) of hospitality businesses are experiencing difficulties with their supply chain – 66% have reduced product lines; 63% are seeing delays in deliveries; 60% are experiencing products not turning up; and 56% are seeing major price inflation

UKHospitality, The British Beer and Pub Association and The British Institute of Innkeeping are all warning that the long-awaited easing of restrictions this week does not mark an easing of challenges for sector businesses. Chief among these are major concerns around staffing, the supply chain and tapering of Government support.

A return to a VAT rate of 20% next year will have negative impacts on the vast majority of businesses: 43% said they would cut investment; 30% would become loss-making; 28% would cut jobs; 22% would implement a recruitment freeze, and 21% would face business failure

Furthermore, the current ‘pingdemic’, as a result of the NHS Covid app, means up to as many as a fifth of staff in the sector are isolating at any one time. This is forcing operators to reduce operating hours or to close venues completely, threatening to derail recovery.

In terms of priorities for Government support, respondents ranked additional business rates relief into 2022/23 as the top measure, followed by a continued reduction in hospitality VAT beyond March 2022 and, thirdly, an overhaul of the business rates system.

The survey of over 350 businesses operating tens of thousands of venues found that:

Other support measures needed that ranked highly were a reduction in the tax on beer and alcoholic drinks, as well as help to address labour shortages experienced by the sector.

100% of businesses surveyed currently have vacancies; mainly front-ofhouse (84%), non-head chefs (67%) and kitchen porters (36%). A third

In a joint statement, the three trade bodies said: “The easing of all legal

restrictions should mark a progression into the recovery phase for our sector, which has been hardest hit during the pandemic and only now permitted to trade unrestricted and make progress toward rebuilding and paying off accrued debts.

“But businesses are faced with a range of pressing challenges meaning the road to recovery will be bumpy for many months to come. The sector has already lost more than 12,000 venues during the course of the pandemic and more than half a million jobs - without further adequate support there will be more businesses and jobs lost.

“For hospitality to begin a sustainable recovery, Government must continue working closely with us in order to put in place the right trading environment, including measures such as further business rates relief into next year and the extension of the lower rate of VAT. This will offer firms the chance to bounce back strongly and help to rebuild fragile consumer confidence. With the right support, hospitality can be at the forefront of the nation’s economic recovery, creating jobs and reviving our high streets and city centres.”

Pub Groups To Continue With Table Service

The Oakman Group and Shepherd Neame have announced that their venues will continue to provide prioritised table service despite the arrival of ‘freedom day’ in England.

From Monday July 19 people are no longer be legally required to wear face masks or socially distance, however, the Prime Minister has encouraged businesses and individuals to proceed cautiously.

The Oakman Group says that with the priority for the 35-strong group being the health and safety of their customers and staff, they will continue to provide table-only service across all their pubs, with staff taking and delivering every table’s order.

Oakman Group’s CEO, Dermot King, said: “We are fortunate to have space for our customers to make themselves feel at home whether it’s in a garden, on a terrace or beside a canal or river. Our pubs are large and with screens between tables, and our continental-style table service, our customers can be assured that

they are in safe hands. Our signature cooking method has been based on a combination of charcoal and wood-burning ovens. Our extraction systems and airflows are therefore so much more robust than the majority of other restaurants – however big they may be.”

Alex Ford, Managing Director of Oakman Inns, said: “Our continental-style table service throughout our pubs is a quicker and more relaxed method of being served. We ask that our customers respect others, including our team, and give everyone some space. Other than that – very little has changed. Our priority always has been and remains to ensure that our customers get a great service in a great environment delivered by a great team. We’ve got the space to breathe safely again, and we hope you’ll come and share some of your summer with us.”

At Shepherd Neame, the Kent-based operator, while bar service will be reintroduced in some sites, table service will remain available in most, complemented by a new online order and pay app.

Emerging Into The ‘New Normal’, What Does This Mean For Payments In Hospitality?

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CLH Digital

Issue 67

By Kamran Hedjri, Founder and CEO, PXP Financial (www.pxpfinancial.com) The hospitality industry is still feeling the effects caused by the global COVID-19 pandemic. While bars and restaurants are opening back up, many have been forced to rethink how they approach their services. This was not only to be in-line with government regulations though, but it was also to adapt to the changing desires of customers who hoped to reduce person-to-person contact and placed a higher priority on hygiene and social distancing. To keep customers coming back, changes had to be made.

In the payments industry, this can be easily seen through the huge rise in cashless transactions made due to fear that physical cash might carry diseases. Shortly after lockdown began, Square performed research into the number of businesses who were effectively cashless (with cash payments making up less than 5% of all transactions) and found that in the UK, pre-COVID it was only 10% but after the pandemic hit this number rose to an incredible 60%. Then in late 2020, McKinsey found that the use of cash globally decreased four to five times the annual expected decrease in cash usage, based on trends from over the past few years.

While hospitality establishments had prepped for an influx of customers, eager to simply get out the house, eat out (and not do the washing up!), this doesn’t mean that everything will go back to the way it was in early-2020. The customer’s desire for a touchless hospitality experience have not simply gone away and so as the industry reopens, it is imperative that businesses in the sector are implementing flexible payment strategies that ensure customers can pay, while also remaining safe.

USE TECHNOLOGY TO SUPPORT A TOUCHLESS MEAL OUT Under restrictions orchestrated by the UK government, many bars and restaurants were quick to innovate with digital solutions that helped them maintain social distancing. The use of contactless payments increased as some venues took up a policy to not except any forms of physical payments. Then there was a digital implementation of table services and app-based ordering, utilising the customers smart phones and internet connection or QR codes to make orders. This all fed into delivering a touchless experience that kept customers safe and this should be retained even post lockdown as an option for consumers.

The same can be shown on the payments front. There are now numerous mobile platforms that can facilitate both the ordering of food and the payment process. This had the advantage of not only encouraging contactless but also allowed the industry to offer multiple payment options for patrons. As more people manage their lives with a smartphone, the adoption of online and cashless payments was inevitable and under COVID19, it was essential. Customers expect this now and so having this option available post-COVID is a must for any hospitality business coming out of lockdown.

HOTEL CHECK-IN – QUICK, EASY AND SIMPLE The situation is a little more complicated for hotels. While many of the changes above can be used for restaurants facilities, typically the customer touch points can often be literal touch points and that makes them more complicated to make contactless payments. However, with the right digital technology in place, hotels opening this year can do so while reducing the need for physical contact with guests.

Pay by Link is one example of a tool that has been tested under COVID restrictions to support a touchfree check-in. The tool allows hotel staff to create and send customised payment links directly to a customer’s inbox so that they can pay using digital payments. This not only reduces the need for face-to-face transactions, but it also means check-in can happen before the guest even sets off for the trip so that as soon as they arrive, they can head straight to their rooms, digital key on their smartphone in hand. Then, when they are ready to check-out they don’t have to drop anything at the counter, it can all be handled through a digital application which speeds up and streamlines the entire process.

While there is certainly nothing wrong with traditional methods of customer service, COVID is still a concern for many and so finding a way to meet customer needs while maintaining contactless and social distancing is vitally important. This way, the hospitality industry can provide its guests a pleasant holiday experience while still maintaining a more hygienic customer service.

THE KEY TO SUCCESS LIES IN DIGITISATION The key to surviving under COVID-19 in the hospitality industry is to digitise numerous customer services.

Now that more businesses are getting the chance to reopen after over a year, it is imperative to have these changes already in place to find success. COVID-19 has changed what customers expect and want from their hospitality experience and it will not be reverting to pre-COVID conditions just because restrictions have lessened. To help your hospitality business recover from the effects of the pandemic ensure that you have digital options available, so that you can offer your customers the convenient and safe touch free experience that they will expect.

The Burnt Chef Project Find Almost One Third Of Those Who Leave The Hospitality Industry Are Looking To Return Within Six Months The Burnt Chef Project rolled out a hospitality survey to explore issues around staffing within the hospitality sector looking to ascertain why people had left the industry within the last 12 months. The vast majority of the 2,311 UK based respondents (84%) are still working within the industry: 45% of them were chefs and most (75%) had been furloughed during the pandemic.

pressures impacting their mental health the most with 42% reporting a decline in the overall level of mental wellbeing since reopening.

However, 60% of individuals report feeling ‘okay’ or ‘better’ about working in the industry, showing there is a large proportion of the workforce keen to stay.

The survey, which was launched in June and rolled out via Peopleful and Umbrella Insights, found that nearly a third of those not currently working within the sector are planning to return within the year, with 10% in the next six months. However, there are challenges the industry faces which are impacting those who work within it and must be addressed before the industry can become a sustainable career choice for many.

Kris Hall, Founder of The Burnt Chef Project said, “We’re seeing it all over the media, and we’re hearing it first-hand in the trade. The industry is facing a severe employment crisis right now, but what our survey has shown is that there is a way out of this. Hospitality 2.0 if you like, whereby we support our employees and give them a sustainable career choice. There are achievable, mid-term solutions which can be implemented within the workplace to put the industry on the path to success. Training for managers to understand effective communication, performance reviews to encourage and inspire, and mental health awareness training to understand stress and its impact on team members. Yes, we’re facing a challenge, but we’re also faced with a huge opportunity to make a better environment within the industry. The impact of COVID-19 has been detrimental to the industry, but now is the time to knuckle down and invest in the business and primarily the people who are working in it. We are already working on innovative tools, resources and support services to aid businesses in tackling some of the issues raised from our data”.

Work-life balance is the most frequently mentioned barrier to working in the sector and most commonly cited reason for leaving. Sadly, hospitality doesn’t currently come highly recommended with one in five planning on leaving in the next 12 months and around a third (37%) is on the fence. When asked what changes would improve recruitment and retention in hospitality, the majority said, ”feeling valued’. Unsociable and unpredictable hours – which are inherent in the trade – were a barrier to one in five, whilst salary and stressful working environments were also frequently cited barriers (one third). Only 4% of those asked highlighted job security as a concern.

The Burnt Chef Project Ambassador, Benjamin Souza-Morse, Owner of The Salutation Inn said “Things have to change to ensure the survival of the industry, sadly it’s all too often seen as normal practice to work 80 hours a week with no respite. It’s not feasible for people to work all hours under the sun and still perform to the best of their

abilities, we wouldn’t expect other industries to work two weeks in one. I am constantly adapting my business to try and meet its commercial needs but more importantly the needs of our team, we look closely at: maximum hours, consecutive days off, weekends off, competitive pay rates, free staff food, staff trips. These are just some of the things which attract and retain staff and we will be working closely with The Burnt Chef Project to ensure that we are an employer of choice, who focus on the mental health and well-being of our staff. If businesses recognised the needs of their team, the whole sector could produce a better balanced, desirable profession to work in” Not surprisingly, 40% of respondents have struggled with their mental health over the past 12 months, with around 1 in 6 reporting it has been ‘not good’. General Managers are seemingly those finding the

For anyone looking for advice or wishing to implement mental health training within their organisation, please contact info@theburntchef.co.uk for details.

Covid Vaccine Passports Plan For Nightclubs “Hammer Blow”

Issue 67

CLH Digital

Nightclubs and other large venues in England will be legally required to prohibit entry to customers if they have not been vaccinated as part of the effort to increase uptake among the young, the Prime Minister has announced.

Mr Johnson said he wanted to “serve notice” that both doses of a coronavirus vaccine will be a condition of entry for venues with large crowds from the end of September, when all over-18s will have been offered two jabs.

Announcing the move in the Commons, minister for COVID vaccine deployment Nadhim Zahawi said: “I encourage businesses to draw on support and use the NHS covid pass in the weeks ahead. We will be keeping a close watch on how it is used by venues and we reserve the right to mandate it. By the end of September everyone aged 18 and over will have the chance to receive full vaccination and the additional two weeks for that protection to really take hold.

“At that point we make full vaccination a condition of entry to nightclubs and other venues where large crowds gather.

“Proof of a negative test will no longer be sufficient.

Any decisions will of course be subject to parliamentary scrutiny.”

UKHospitality Chief Executive Kate Nicholls said: “This announcement comes as a hammer blow on a day when nightclubs, a sector that has been closed by the Government for 16 months, were finally given hope that they could start to trade viably and make progress toward rebuilding and paying off accrued debts. Covid passports will be a costly burden that run the risk of creating flashpoints between staff and customers, as well as raising potential issues with

equalities legislation and the handling of customer data. As recently as last week the Government asked us to work with them on a voluntary scheme, so this new policy is devastating and risks hitting these fragile businesses and derailing their recovery and costing thousands of jobs.”

Alex Proud, owner of Proud nightclubs, said: “I find it deeply worrying and frustrating because it’s discriminatory against younger people who are less likely to have been able to have the vaccinations.”

“We emphasise that we’ve invested in sanitation and we feel these measures are adequate rather than overly authoritarian Covid passports,” he told the BBC Michael Kill, who runs the Night Time Industries Association, said: “We have consistently opposed the use of Covid passports for access to industry events and venues, logistically it presents many issues, supported by the recent Covid status certificate report administered by government, steering us clear from the use of this method to mitigate risk.”

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Severe Staff Shortages Dampen Freedom Day Celebrations For Hospitality Sector Issue 67

The number of new job vacancies in the hospitality sector rose by almost 10 per cent in the last seven days according to new analysis by leading audit, tax and consulting firm RSM. In total, there were 8,287 new live vacancies for hospitality jobs on job website Indeed, up by nearly 10 per cent from 7,643 postings the previous week – highlighting acute staff shortages as the hospitality sector gears up for Freedom Day. The total number of live hospitality vacancies sits at 43,819 which is three per cent up over the last seven days, from 42,392.

Paul Newman, Head of Leisure and Hospitality at RSM, said: ‘The combination of Brexit, Covid restrictions and the test and trace ‘pingdemic’ is put-

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ting acute pressure on the hospitality sector.

‘We’ve finally reached Freedom Day, but any boost is being dampened as the sector struggle to find the staff as job vacancies jump 10 per cent in the last week. In an industry that is so heavily dependent on people to deliver the best experience for consumers, the continued squeeze on the labour market will hits sales over the coming months.

‘At a time where consumer spending is still well below pre-pandemic levels, staff shortages will hamper any recovery for hospitality businesses. With finances for many remaining on a knife edge, urgent action from the Government is needed to consider relaxing visa barriers for hospitality workers to allow businesses to operate effectively

The Critical Need for Collaboration Between Local Authorities and Hospitality Businesses The One Voice group of industry and consumer trade bodies have written to Robert Jenrick, Secretary of State for Housing, Communities and Local Government regarding the news that the temporary extension to Pavement Licenses has now been made permanent.

The move, allowing pubs, bars, cafes and restaurants to continue trading in these vital additional outside spaces, has been welcomed by the hospitality sector. The new pavement culture will allow customers to continue reconnecting with friends and family in more places than ever, as part of the Government’s wider High Street Strategy, also launched this week.

They have however, requested that MHCLG promotes a pragmatic and collaborative approach specifically from Local Authorities, with hospitality businesses as they start their road to recovery.

A spokesperson for the trade bodies said: “We are encouraged by the specific announcements from Government this week, fully recognising the contribution from the hospitality sector and its central role in the nations’ economic recovery.

“We will now need a consistent, collaborative and pragmatic approach from Local Authorities to ensure that the spirit of this decision is reflected locally, in order that hospitality can truly take advantage of this permanent expansion of their outside areas.

“Also, as legal restrictions are lifted, replaced by Government guidance, hospitality businesses will be operating to a risk assessed approach, tailored to their individual venues, which needs to be fully understood by Local Authorities.”

Staycation Boom: Finding Britain’s Sweet Spot 10

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By Richard Drummond, COO of Hop Software the cloud-based Property Management System (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?

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.

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 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.

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.

Institute of Hospitality Unveils New Youth Council The Institute of Hospitality has announced the launch of its first youth council.

The council is the brainchild of Chief Executive Robert Richardson FIH, and represents a milestone in the Institute’s 83-year history.

Making up the council are students, young professionals at the start of their hospitality careers and budding leaders drawn from the Institute’s Associate membership. Their role will be to provide insight, advice and recommendations to assist the Institute; specifically, the council will serve as a powerful resource for the Institute as it tackles head-on the hospitality industry’s need to develop a strong image and culture of professionalism.

Members of the council, to be known as the Aspiring in Hospitality Group, will also act as ambassadors for the Institute of Hospitality as it intensifies its efforts to appeal to ‘Gen Z’ and younger millennials, the hospitality industry’s dominant age demographic.

The youth council also reflects the breadth of hospitality, with members representing a cross-section of industry sectors, including the vital education and training supply chain. Clare Johnson AIH, national

relationship manager- apprenticeships and training for HIT Training, has been named inaugural chair. She will be supported in her role by Peter Avis FIH, general manager of Galvin at Windows and a member of the Institute of Hospitality’s Supervisory Board.

Also with a seat on the council are Jake Armston AIH, bar manager and full-time student at University College Birmingham; Andrew Di Sora AIH, assistant food and beverage manager at the Ham Yard Hotel in London; Sian Rann AIH, reservations and revenue executive at the Dorchester Collection and a graduate of Falmouth University; Katariina Reissar, graduate manager at the Leonardo Royal Grand Harbour Southampton, and Jaz Zaman, soon to graduate from the University of Exeter with a degree in Spanish and Geography, and who will be joining Connect Vending as a business development executive.

The youth council will meet at regular intervals, and already members are exploring how best to promote the work of the Institute of Hospitality. Among the plans is a webinar focussing on mental health support for hospitality front-line teams and supervisors.

Robert Richardson FIH, said, “More than a name, ‘Aspiring in

Hospitality’ is a mission statement. The formation of a youth council breaks new ground for the Institute of Hospitality. We are drawing on the talent and enthusiasm of our next generation of hospitality professionals and decision makers who will play a key role in driving Associate-level membership activity and continuous professional development.

“Members of the Institute’s Executive Team and Supervisory Board, not least myself, have already been impressed by the council members’ passion and determination. I am excited to work with them as the Institute supports its members in resetting, rebuilding, and moving forward.”

Clare Johnson AIH, said, “I'm delighted to be part of something so innovative and much needed within our beloved hospitality industry. I look forward to sharing our passion for hospitality and working with a fantastic team. Our youth council will work very hard to ensure Associates of the Institute of Hospitality get all the tools needed from their membership, and to attract budding talent to both our industry and Institute.”

Small Independent Brewers Left in Limbo Over Small Breweries’ Relief Changes One year ago (21 July 2020) the Treasury announced changes to Small Breweries’ Relief (SBR) – a scheme under which small brewers pay a proportionate amount of beer duty compared to the Global companies that dominate the sector.

Twelve months later and small brewers are living under a cloud of uncertainty, unsure what the final changes will be or when they will be introduced. Today the Society of Independent Brewers (SIBA) has written to the Chancellor seeking urgent clarification.

“Small Breweries’ Relief is pivotal for brewers’ survival, and we have now faced a year of uncertainty not knowing when changes will be made or how much extra brewers will have to pay.” said Chief Executive of SIBA James Calder. “This is at a time when pubs have been closed for most of the past 16 months and small brewers are struggling to survive and repay debt. We therefore urge the Chancellor to support the sector and provide the certainty we need by not reducing SBR for those below 5,000hl.”

New research shows Government plans could weaken small breweries’ ability to compete This comes as new academic research shows that Treasury plans to reduce duty relief support could weaken small breweries’ ability to compete against much larger brewers. Professors Geoff Pugh and David Tyrrall argue that the Treasury should consider improving duty relief for those in the middle instead of withdrawing or reducing it for smaller breweries.

Currently the UK’s smallest breweries pay 50% of the duty if they produce less than 5,000 hectolitres (hl) per annum, which is the equivalent of 900,000 pints or enough beer to fully stock 15 pubs for a year. Under new Treasury proposals, this 50% threshold will be reduced to 2,100hl,

meaning that around 150 small breweries will have to contribute more in taxation to the Government.

Analysis by two economists, who have previously written extensively on SBR, shows these changes could weaken brewers’ competitiveness against the breweries further up the scale, especially those up to ten times as large, above 20,000hl. Instead, Professors Pugh and Tyrrall argue: “If there is a wish to remove an anomaly in the current structure, one way to do this would be to improve the duty relief for the 500110,000hl category, rather than withdraw or reduce it for the 2,5015,000hl category.”

Breweries have been left in limbo by treasury delays The Treasury has been reviewing SBR since 2018 and by narrowly focusing on production costs and excise duty have argued that this gives an advantage to breweries below 5,000hl. If there was an advantage to producing at this level, it might be expected that there would be a bulge in the number of breweries between 2,501-5,000hl. However, as the research shows there is limited evidence for any effect of this on the distribution of small breweries.

As the new research demonstrates, the Treasury review did not consider the impact of market structure on small breweries of different sizes, particularly that as they grow in size they become more reliant on wholesalers to sell their products outside the local area and have to accept relatively lower margins. To take account of this Professor Pugh and Tyrrall considered the impact of Market Access Cost, which reflects the reduced selling price that small brewers receive as they grow and become more reliant on wholesalers. They infer that breweries producing between 2,501-5,000hl become substantially more dependent on wholesale sales but are only a little less squeezed on price than the

smallest brewers.

Drawing on data from small breweries compiled by SIBA, Professors Pugh and Tyrrall show that once Market Access Cost is taken into account, breweries in the 2,501-5,000hl category may have a slight cost advantage in relation to breweries just above the 5,000hl level but this enables them to compete with the larger breweries.

This suggests that the issue is not that those in the 2,501-5,000hl category are over-compensated by beer duty relief for their costs disadvantages nor that they should have some or all of the relief withdrawn.

Instead, it suggests that those in the 5,001-10,000 hl category are undercompensated by beer duty relief for their cost disadvantages compared to larger competitors.

Professors Pugh and Tyrrall conclude that SBR should continue to have the aim of enabling and encouraging the development at the lower end of the sector and it would seem to be a mistake to penalise those between 2,501-5,000hl.

Professor Geoff Pugh said: “Since 2002, Small Breweries’ Relief has supported a thriving craft sector of the brewing industry by reducing excise duty to offset the effects of small scale and low sales prices.

“The evidence suggests that the cost to the taxpayer is compensated by encouraging entrepreneurship and innovation and therefore more varied choice for consumers, job creation, and competition in an otherwise increasingly concentrated industry. The proposals for reform therefore require overwhelming evidence that the claimed benefits do not come at the expense of these actual benefits.”

The letter to the Chancellor can be found here at https://tinyurl.com/a2hzaket

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Company Insolvencies Surge As Businesses Urged To Take Action Early port schemes reduce and the temporary restrictions on the use of certain creditor enforcement actions are lifted. It is inevitable that insolvency numbers will return at least to pre-pandemic levels relatively soon and possibly higher for a period of time.”

“One of these temporary restrictions, namely the moratorium on issuing winding up petitions, is due to end on 30 September 2021 which, if not pushed back again, could trigger a sharp rise in corporate insolvencies in the coming months as creditors will be able to enforce their rights again. The end of the furlough scheme is also due at the end of September 2021, which will put further cash flow pressure on some companies in the region and will likely increase insolvencies in the last quarter of 2021 and the start of 2022.”

Company insolvencies surge as businesses urged to take action early Insolvency figures recently released for June 2021 by the Government’s Insolvency Service show a 63% increase in corporate insolvencies compared to the same month last year (741 in June 2020). However insolvencies are 18% lower than the number registered two years previously (pre-pandemic; 1,466 in June 2019).

Corporate insolvencies - tougher times ahead as insolvencies forecast to rise Leading restructuring and insolvency professional, Oliver Collinge from PKF GM said: “This trend of rising corporate insolvency numbers has long been predicted and we expect it to continue as government sup-

“Most remaining lockdown measures have been released this week and a number of businesses that have been closed or operating at reduced capacity for much of the last eighteen months have now reopened. We expect many businesses may begin to encounter cash flow pressure, particularly if revenues do not quickly return to pre-pandemic levels.”

“With an increased working capital requirement on re-opening, there will be multiple added pressures on businesses in the coming months, particularly those that weren’t in robust financial health before Covid.”

“The added pressure of self isolation and resulting risk of businesses having to temporarily close due to staff isolating will also cause a considerable burden at a time when many are struggling to break even.”

“It’s critical businesses act early and seek advice if they are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to continue trading and recover.”

A MESSAGE TO COMPANY DIRECTORS Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”

“For those businesses who have just reopened, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown?

Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.” * June 2021 insolvency numbers - breakdown Of the 1,207 registered company insolvencies in June 2021: There were 1,116 CVLs, which is twice the amount in June 2020 and 11% higher than June 2019; 38 were compulsory liquidations, which is 46% lower than June 2020 and 86% lower than June 2019; 14 were CVAs, which is the same as June 2020 but 60% lower than June 2019 There were 39 Administrations, which is 61% lower than June 2020 and 74% lower than June 2019; and There were no receivership appointments

Outdoor Seating A Vital Part Of Successful Bounce-Back For Hospitality UKHospitality Scotland is calling on the Scottish Government to relax planning restrictions on outdoor seating indefinitely.

As a response to the pandemic, the Scottish Government’s Chief Planner encouraged local authorities to relax planning restrictions on pavement and outdoor seating to allow cafes, restaurants and pubs to have more seating in the open air.

That relaxation is due to be reviewed in the coming weeks and Scotland’s leading hospitality body says that continental style café culture must be here to stay.

The call comes as similar planning laws in England are set to be streamlined, cutting red tape for businesses, as part of an ambitious plan to support high street recovery.

Making the call, UKHospitality Scotland Executive Director Leon Thompson said:

“Many businesses have invested in outdoor seating and the imaginative approaches demonstrated by businesses should be encouraged and supported, with planning relaxed or streamlined indefinitely. Outdoor areas also provide additional capacity for businesses that need to be given increased opportunities to trade as profitably as possible.

“Outside seating is likely to remain popular with customers even during inclement weather – particularly where areas are partially covered and offer reasonable protection against the elements.

“Relaxation of the planning restrictions showed real pragmatism and responsiveness from the Scottish Government and was applauded by businesses at the time. Let’s keep supporting our hospitality businesses as they seek to recover from 16 months of closure and restricted opening.

Hospitality is central to the economic health and recovery of the economy and is already bringing vibrancy back to communities and high streets across the country.”

Tips on Post-'Freedom Day' Mask Policy 14

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authorities and other parties when pubs reopened in England following the first lockdown in July 2020. The group said facemasks would be made available for employees and customers to wear “at their discretion”.

Chairman Tim Martin said the measures were “a sensible backstop for the industry and strike a fair balance between health, employment and the economy”.

He added: “It is hoped that arbitrary and capricious government rules, which have been a regular feature in recent months, such as the requirement for substantial meals, curfews and table service, which have no scientific provenance, can be avoided in future. These sorts of rules damage the economy, are extraordinarily difficult for pub staff to implement and are invariably regarded by customers as absurd.”

Some hospitality businesses in England have said they will continue to ask guests and staff to wear masks indoors.

Covid imposed rules which have been in place at pubs bars and restaurants for more than a year have been lifted, in what the government has called ‘Freedom Day’.

Since being allowed to reopen last summer following the first lockdown, the hospitality industry has been forced to operate under harsh laws including only allowing table service, and the wearing of face masks when not seated.

From today that changes after health secretary Sajid Javid confirmed earlier this month that step four of the government’s roadmap out of lockdown could be introduced.

Mr Javid, the Health Secretary, said July 19 did not mark the “end of the road” but instead would be “start of a new phase of continued caution” as the country begins to accept life with the virus. He added that there was “no perfect time” for the restrictions to ease.

Mr Javid said that businesses without much in the way of ventilation would be “supported and encouraged” to make sure they have proof of vaccination prior to entry, and in some cases, a negative lateral flow test.

Pub group JD Wetherspoon has announced it will return to the measures agreed between local authorities, health authorities, licensing

Jonathan Mumby, employment law expert at Howes Percival explained, “Communication is absolutely key. If you, as an employer, wish for employees, customers and visitors to wear a face covering after 19 July, it’s important that you communicate that policy to everyone as soon as possible.

“There’s not a one-size fits all approach, organisations will need to consider the impacts of requiring, or not requiring, face masks in their workplace. They will need to review their coronavirus risk assessment and engage with staff. They will also need to consider how to police or enforce the policy should it not be adhered to.

“Although the legal restrictions are due to end, the risk remains that staff or customers could still become infected with the virus especially as we are currently seeing a dramatic surge in the current rates of infection.”

2. Should there be exceptions to your policy? Consider if any staff are unable to wear a facemask, due to an underlying health condition.

Organisations should remain aware of potential claims for disability discrimination, ensuring that sufficient processes are in place.

3. Reasonable adjustments – Should the decision be made to require face masks, organisations should ensure sufficient procedures are in place to afford employees with disabilities reasonable adjustments to protect against potential claims for disability discrimination. Employers should engage with staff to explain the rules.

Remain aware of potential claims of harassment or victimisation in circumstances where some employees with a protected characteristic are unable to wear face coverings.

4. The economic impact of continuing restrictions – Although the health and safety of staff and clients will be a priority, businesses will need to factor in the economic impact of continuing restrictions. Would requiring masks encourage or discourage potential shoppers or visitors? Will those tired of masks favour premises where one is not required. At the other end of the spectrum will safety conscious customers or shoppers choose to avoid businesses that are not requiring face coverings?

Equally, businesses need to be aware of the risks posed by an outbreak of the virus at their place of work. Offices have had to close as a result of the workforce being required to self-isolate. Business should ensure that the measures in place remain effective in protecting staff and customers in respect of the virus.

SIX TIPS FROM HOWES PERCIVAL ON CONSIDERING AND DEVELOPING A FACE MASK POLICY POST ‘FREEDOM DAY’

5. “The safe side”? – On 12 July 2021, the Prime Minister’s office stated, “the government expects and recommends that face coverings are worn in crowded and enclosed spaces, such as public transport, when mixing with people you don’t normally meet.” Tesco and many of the key food retailers have announced that they will continue to require shoppers to wear face masks to “be on the safe side”.

1. Review your coronavirus risk assessment – consider what amendments (if any) are needed. Keep talking to staff and maintain buy-in for any action plan.

6. Remain up to date with government guidance – Set review dates, where you may consider removing the requirement, for example, if cases fall.

UK Reveals Favourite Seaside Destination As Over Two Thirds Of Brits Still Wary Of Overseas Travel

Brits have named their favourite seaside towns in the UK, with Salcombe ranked the number one destination whilst holidaymakers remain wary of overseas travel.

enviable beaches, it was announced as the number one beach in the UK

With government data finding that 68% of Brits are not yet comfortable with foreign travel, Brits are keen to get a taste of the seaside without heading abroad. Online searches for staycations increased by 235 per cent in the 12 months to April 2021 and with the school holidays kicking off, Brits have been voting on a number of coastal towns to determine the UK’s favourites.

With the school summer holidays starting across the UK, there is a clamour to enjoy some of the UK’s 7,700 miles of coastline, with the British Isles boasting some of the most beautiful beaches and breathtaking sea views there is to offer.

UK’S TOP 10 SEASIDE DESTINATIONS:

The survey by McCarthy Stone, saw 2,700 surveyed to find which of the most popular seaside towns came out as the UK’s favourite.

Unsurprisingly, the results show that Brits are very appreciative of coastlines from all corners of the nation.

The south coast’s gems came out on top overall, with Salcombe, Weymouth and St. Ives scoring highly, there were also top ten selection across the country, with Yorkshire’s Whitby and Northumberland’s Bamburgh featuring in the top 10.

Salcombe, with its pastel-hued, picturesque harbour, came out on top, with almost a fifth of the vote (18.5%); it’s not hard to understand why when you witness the nautical beauty of South Devon.

Weymouth in Dorset came second with 16 per cent, boasting several

St Ives on the Cornish coast came fourth with 11.7 per cent of the voting with Bamburgh (10.4%) in the North East of the country completing the top five.

1.Salcombe, Devon – 18.5 per cent 2.Weymouth, Dorset – 16.1 per cent 3.Whitby, North Yorkshire – 12 per cent 4.St. Ives, Cornwall – 11.7 per cent 5.Bamburgh, Northumberland – 10.4 per cent in the TripAdvisor Travellers’ Choice Awards 2017, and has also previously been ranked ninth best beach in Europe.

Third place was given to Whitby in north Yorkshire (12%), which boasts ties with Bram Stoker’s Dracula and the imposing Abbey ruins which look over the highly-voted harbour below.

6.Cromer, Norfolk – 9.1 per cent 7.Shanklin, Isle of Wight – 6.2 per cent 8.Deal, Kent – 5.9 per cent 9.Worthing, West Sussex – 5.7 per cent 10.Hastings, East Sussex – 3.9 per cent

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!”

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By Employment lawyer, Alan Lewis, partner with City of London-based firm, Constantine Law (www.constantinelaw.co.uk) the differences in law will be immaterial - because caution will not be abandoned altogether in England. Official guidance says that face masks should still be worn in some scenarios as a voluntary measure. “There is an expectation of people to wear masks indoors, in crowded places, on public transport,” said Nadhim Zahawi, minister for vaccines, on 11 July.

Previously in the hospitality industry, guests were required to wear a mask when moving around – such as when going to their table, going to the bathroom or paying the bill. For staff it was tougher, having to wear masks for the entirety of their shifts to try to help control the spread of the virus. Some staff reported feeling hot and uncomfortable having to wear masks for long periods of times and found it hard to talk to guests through them. Others are more cautious, warning that if we completely remove the need to wear masks we could see another spike in the virus which in turn could result in more no-shows – a problem which the industry has faced throughout the pandemic.

Seeing one or two individuals wearing face masks in public way back in January/February 2020 was considered a bit of an oddity. Well haven’t times since changed?

In the 16 months since the UK first went into lockdown, the novelty of mask wearing in public is a distant memory and we don our masks without a second thought. All that changed on Monday 19 July 2021 when the legal requirement to wear a face mask in England was scrapped, along with social distancing. Contrast the English approach with the position in Scotland where the First Minister said on 13 July, “Measures like the continued wearing of face coverings are important…For as long as necessary we will ask people to take sensible precautions - like the wearing of face coverings – to allow you, like everyone else, to enjoy more normal life again.”

This contradiction of lawful measures either side of the England/Scotland border may at first sight present a conundrum for hospitality businesses with outlets in both countries. However, in practice

Hospitality businesses can now decide their own policies. In other sectors, several major companies, including TFL and Waterstones have announced they will continue to ask customers to wear face coverings.

And it seems that this is a sensible approach given the intermingling with customers and the duty of the employer to have due regard for the health and safety of its workers. Similarly, employers in the hospitality industry would be wise to continue with stringent health and safety polices that could include face mask wearing as a key element, if deemed necessary.

An interesting question is what rights do employees have if they feel customers should be wearing masks? If an employee feels concerned about this, they might raise an informal concern with their manager and even escalate it to a formal grievance. In that case, employers should follow process to deal with the grievance fairly. Generally, if employers have followed health and safety guidance at work, this should not present a serious issue.

was particularly sensitive to dealing with others who were not wearing masks, the employer would be wise to consider possible Equality Act issues here and whether or not reasonable adjustments could be made in the employee’s work arrangements. The employer may also need to carry out additional measures with a view to making the workplace safe for vulnerable workers. This may include requests for regular temperature taking and Covid-19 testing.

Compliance whilst at work is one thing, but what of the challenges faced by workers travelling to and from work? The number of people in England who have been told to stay at home by the NHS Test and Trace app has soared, rising by tens of thousands each week during the last month. By summer it is expected that there will be about 100,000 cases of virus infection per day and this has led to warnings that millions of people will be ordered to self-isolate by Test and Trace.

Stories are widespread of people deleting the app to avoid the risk of being “pinged” and with packed tube trains and buses on busy commutes, it would very surprising if the majority of workers retain the app.

Whilst employers may be tempted to ask staff to delete the app, they should avoid doing so if they wish to avoid claims for breach of health and safety duties and, where workers are made to suffer a detriment if they do not delete the app, claims of automatically unfair dismissal.

Some key takeaways for hospitality businesses are: • Provide clear, consistent and regular communication to staff to improve understanding of policy.

• Develop communication and training materials • Have ongoing engagement with staff (including trades unions or employee representative groups, where appropriate).

• Encourage workers to continue to observe good hygiene practices such as washing hands thoroughly before putting on a face covering and after removing it, avoid touching the face covering or face when the covering is on, and changing face coverings if they become damp or if the wearer has touched it.

Julia and Hans Rausing Fund Clink Kitchens With £6m Over Three Years However, if an employee had a vulnerable condition, for example, and

The Julia and Hans Rausing Trust have made a 3 year commitment to fund The Clink Charity (£6m) in order to roll out The Clink Kitchens.

The Clink 5 step integrated training programme trains prisoners in their last 6 to 18 months of their sentence. Upon release Clink Graduates are placed into full time employment and accommodation.

The Clink Kitchens is the latest programme developed by The Clink Charity as part of their Clink Integrated Rehabilitation Programme (CIRP). For the first time in custodial services, the sector is driving the training and shaping the work experience for the individuals looking to enter the hospitality industry. The Clink Charity has been working in partnership with HMPPS for the past 11 years delivering the unique integrated training programme to prisoners on the inside and on release. The Clink Kitchens project is being funded by The Clink Charity due to the generosity and support of grant-maintaining trusts and philanthropists including Julia and Hans Rausing over a 3-year commitment.

Julia and Hans Rausing said: “We are pleased to be able to support The Clink Charity as it rolls out its Clink Kitchens programme across so many more prisons. The Charity has a built a brilliant track record over the last 11 years providing people with new opportunities and qualifications that can genuinely turn their lives around and in turn reduce reoffending rates.”

Christopher Moore, The Clink Charity Chief Executive commented: “Through the generosity of Julia and Hans Rausing and grant-maintaining trusts and philanthropists we are able to roll out The Clink Kitchens project over the next 3 years to 70 prisons in England and Wales which will enable us to continue to repair society. The Clink, in partnership with HMPPS, changes attitudes, transforms lives and creates second chances by training serving prisoners during their sentence and then helping them reintegrate back into society, employment and accommodation upon release. Reoffending remains one of the most pressing challenges facing society today.”

Supported by HMPPS, The Clink will deliver training in up to 70 prisons over the next 3 years. This will enable up to 2,000 men and women in prisons to achieve qualifications in hospitality and gain employment upon release, proven to dramatically reduce reoffending.

This new programme will be delivered in the main prison kitchens by

Recent independent research conducted by the Justice Data Lab and the Ministry of Justice (MoJ) in July 2019 states that prisoners participating in The Clink Charity’s CIRP training programme are 32% less likely to reoffend than those who did not go through the programme.

Pro Bono Economics (PBE) published an economic impact report in June 2020 that revealed that The Clink Charity’s prisoner training programme delivers an outstanding return on investment. For every £1 invested, The Clink is likely to generate at least £4.80 back to the prison service, government and society in reduced reoffending rates as a result of its CIRP programme.

Clink Kitchens trainers and assessors who are all hospitality industry professionals. Headed up by Gregg Brown, Director of Training and working alongside Jane Sanderson, Operations Director, the course will be available for prisoners to volunteer for training whilst working in the prison kitchens preparing and cooking over 80k hot meals a day for their fellow prisoners. The Clink Integrated Rehabilitation Programme (CIRP) is a unique programme which remains with the student at every stage of their training. From working with students on the inside to meeting graduates at the gate upon release, The Clink Charity ensures each Clink Graduate is supported in the community for a minimum of 12 months.

The hugely successful collaboration between The Clink Charity and HMPPS is now able to replicate and scale up the learnings of CIRP over the past 11 years. The Clink will be able to increase the number of students in training daily from 220 to 800 a day.

THE HOSPITALITY INDUSTRY SKILLS SHORTAGE The hospitality industry is the 4th largest employer of labour in the UK (6m people) and there is a major skills shortage. Sadly, due to Brexit, this has created a lot more vacancies and it is estimated that 300,000 industry professionals have returned to Europe over the past 18 months. At the same time due to the pandemic some workers have had the experience of working in other trades and do not plan to return to the industry. We are confident that we have a credible solution to this by introducing highly trained work ready Clink Graduates upon release from prison to employers.

THE ROLL OUT Over the last month Clink Kitchens training has started to be delivered at – HMP Bristol

REDUCING REOFFENDING

HMP Styal

Nationally, 48% of those released from prison go on to reoffend within the first 12 months of release. The Clink Charity was set up to break this cycle and in turn, support the hospitality industry.

HMP Eastwood Park HMP Brixton HMP Downview

Hospitality Spending 70% Down On Pre-Pandemic Levels Reveals Report Issue 67

Spending in the hospitality sector remains 70% less then pre pandemic levels according to a report by the Office for National Statistics (ONS).

the data revealed that in May 2020 at the height of the first lockdown turnover within the sector was in the region of £1.2 billion, compared to £3.4 billion in March 2021 which was the final month of England’s third lockdown.

Craig Bunting, owner of Derby-based coffee shop, Bear: “We’ve reached Freedom Day but for most businesses in the hospitality sector the Test and Trace app is an outright farce. It’s destroying us, just as we are getting back to our feet. While various Government schemes have provided a degree of support to hospitality businesses, the cost of the pandemic is still immense, both financially and psychologically. We now have to bounce back mentally exhausted and saddled with debt.”

Turnover increased in may 2021 two almost £7 billion (£6.9 billion) after restrictions were partially lifted permitting indoor dining, these were the highest figures since August 2020 however it is still 25% lower then 2019 level.

In line with the beer and pub sector’s Long Live The Local campaign, the BBPA is urging the Government to invest in the sector through the reform of VAT, Beer Duty and Business Rates which unfairly penalise pubs.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “This ONS study is yet further evidence of just how devastating the pandemic has been for hospitality.

“The recovery of our sector has only just begun now restrictions have been lifted, but these ONS figures show far our sector has to go to return to viability.

“The numbers are clear – more investment is needed now for our sector so it can play a leading role in building society and the economy back better. The Government must do this by reforming VAT, Beer Duty and Business Rates by which pubs and other hospitality businesses are greatly overtaxed.

“We urge those who want to see hospitality and pubs recover to support the Long Live The Local campaign and sign the petition at https://www.longlivethelocal.pub./. Investment in our sector can help the country build back better with stronger communities, more jobs and a boost to villages, towns and cities across the country.”

Kate Nicholls, CEO of UKHospitality said: “These figures from the ONS highlight how the pandemic has uniquely hit the hospitality sector and it’s devastating consequences for businesses across all parts of the market. While ‘Freedom Day’ sees 12,000 venues finally open their doors and the sector operate viably for the first time in 16 months, hospitality is far from out of the woods.

“For the sector to enjoy a sustainable recovery, Government will need to continue working closely with us in order to put in place the right trading environment including measures such as the extension of the business rates holiday until at least October, allowing firms to bounce back strongly, and to rebuild fragile consumer confidence. With the right support, hospitality can be at the forefront of the nation’s economic recovery, creating jobs and reviving our high streets and city centres.”

Kate Allen, owner at luxury holiday lettings company, Salcombe Finest: “The hospitality sector is definitely starting to recover but the major challenge for all the businesses in it is the frankly ludicrous Test and

Jo Ferreday, director of Market Harborough-based events company, Sheer Edge: “The pandemic has changed the way that all businesses operate, but the hospitality and events sector has most definitely been one of the hardest hit. In March 2020 I wondered how on earth our 5year old business would survive, given that 90% of the revenue we generated at the time was through corporate hospitality booking and event support services, which evaporated overnight. Fortunately, we adapted and were able to support our clients in their transition to running events virtually. The main theme in the hospitality and events sector right now is the shift to hybrid events, a model that is likely to remain popular in the short to medium term, as the uncertainty generated by new Covid-19 variants lingers.”

Maddy Alexander-Grout, founder of the Southampton-based small retail business national discount scheme, My VIP Card: “I’m not sure the hospitality sector will ever be the same again. It has been turned inside out by the pandemic and it will take years for the scars to heal. Many of the businesses we support are within the hospitality sector and their experience of the past 16 or so months has been brutal. Even though the economy is now open, there is still a lot of caution among the public and this will prevent a rapid recovery for hospitality businesses. There’s a long road ahead.”

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Trace app. This ill-thought out and expensive piece of tech is screwing us over and kicking us down just as we were starting to get up. We have team members dropping like flies and it is simply unsustainable. It’s no surprise the app is being deleted in the hospitality industry faster than a U2 album on iTunes. Coastal hospitality businesses make between 70% to 80% of their annual turnover in the next six weeks during the school holidays. If the app isn’t abolished right now, our window of opportunity will be gone.”

The report analysed the covert pandemic’s impact on UK hospitality between January 2020 and June 2021 and revealed a confidence of business survival within the sector started to increase in may what remains low.

The BBPA says the findings are further evidence of just how hard the hospitality sector, including beer and pubs, have been hit by COVID-19 lockdowns and restrictions, and that investment is now needed in the sector for growth which help build back stronger communities and more jobs.

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CLH Digital

Issue 67

UK Consumers Prioritise Good Food And Experiences Over Vaccine Passports When It Comes To Dining Out After a year of upheaval and change for the hospitality industry, the UK has now reached ‘Freedom Day’ – but the debate around the removal of mask mandates and a vaccine passport programme continues. Yet, a new study from SevenRooms has found that safety regulations are low on the priority list for UK consumers, with just 11% saying they would not feel comfortable dining out unless a vaccine passport system was in place.

The ‘COVID Confidence: Part Two’ report polled a representative sample of 2,068 UK adults through YouGov in June 2021, looking at the key factors for consumers when it comes to the dining experience in the post-COVID era. The findings have been compared with responses from the ‘COVID Confidence’, 2020 report to reveal how diner expectations have evolved over the course of the pandemic.

The data highlights that food, ambience and the restaurant experience are more important than ever: Food comes first – The quality of the dishes served is paramount for UK diners. Over two-thirds (68%) say the quality of the food makes for a better restaurant experience, compared to 61% last year (+7%) Creating the right atmosphere – The ambience of a restaurant is increasingly crucial - 43% say it affects the enjoyability of their visit versus 33% in 2020 (+10%) Discount devotees – After a difficult year for many financially, 23% say a discount would improve their restaurant experience, up from 16% in September of last year (+5%) Taken with technology – New technologies such as contactless ordering and payment were originally introduced to boost COVID safety, but they remain a welcome addition for almost a third (32%) of diners; 49% of consumers want to be able to make a reservation in advance With the UK’s vaccination programme progressing and having reached our ‘terminus point’ of 19th July, the study revealed that consumer attitudes towards COVID safety in their dining experiences has decreased in comparison to last year: Vaccine passports not a priority – Despite much media attention, only 21% of consumers say having a vaccine passport system implemented at a restaurant would make their experience more enjoyable Masks and PPE – While over half (55%) said they would prefer to see staff wearing masks and other PPE last year, this number dropped to 45% in 2021, a 10% decrease. A fifth (20%) now say they wouldn’t feel uncomfortable if staff didn’t wear masks, +9% from last year’s poll Hand sanitiser – While the Government is still mandating the presence of hand sanitiser at restaurant entrances, this is becoming less of a priority for diners: while almost half (49%) wanted to see hand sanitisers in venues in 2020,

this has decreased to 40% (-9%) Diner communications – 15 months into the pandemic, a quarter (25%) of UK diners would like to be informed of COVID safety measures before every restaurant visit, compared to 34% in 2020, a decrease of 9% The study also examines consumer preferences when it comes to dining out. The pandemic has made the nation increasingly keen to show loyalty to venues they know, with 40% saying they are inclined to dine at a restaurant they’ve been to previously, a 5% increase from 2020 (35%). Over a third (38%) prefer to forgo third-party reservation platforms and book with the restaurant directly compared to 29% last year. Notably, independent restaurants are growing in popularity with nearly a quarter (23%) of diners now more likely to dine with them over a chain restaurant (+5% from 2020 at 18%).

While the issue of ‘no shows’ has continued to be discussed within the media, the report reveals that UK diners are more reluctant than ever to fail to turn up for a booking without cancelling. Over half (56%) state there is no circumstance that they would ‘no show’ (+5% versus 2020 at 51%). Only 18% claim they would fail to turn up if there was an increase in COVID infections in their local area, compared to 24% last year. Despite the belief that many ‘no shows’ are due to making multiple reservations ahead of selecting a final option, only 3% of UK consumers claim they do this.

Danilo Mangano, General Manager Europe at SevenRooms, comments: “After enduring three lockdowns, changing restrictions and months of uncertainty, diners are excited to get back to the experiences they know and love and make up for lost time. While much of the focus in the hospitality industry for the past year has been on adapting to keep customers safe, operators should also now be looking at how they can elevate the guest experience altogether. As the summer heats up, there is a big opportunity for hospitality operators to capture pent-up consumer demand. However, operators need to be ready to not only meet, but exceed, the changed needs of their guests.

“Success in a post-pandemic environment will rely on operators’ ability to deliver exceptional and meaningful experiences to guests whenever and wherever they are, and technology has a huge role to play in enabling them to do this effectively. With fewer resources than ever before -- financially, operationally and staffing -hospitality operators that leverage technology will be able to do more with less.

“Putting the right technology in place can also help directly facilitate the exceptional dining experiences that guests expect today. This could be as simple as presenting them with their favourite bottle of wine, keeping track of details related to food preferences, or communicating with them ahead of their experience to ensure they know what to expect. The options are endless for restaurants to personalise the experience to drive loyalty and repeat business. Capturing valuable insights and building direct and meaningful guest relationships will be fundamental as we move into recovery mode and look to capitalise on what is sure to be an incredible summer.”

Approved Vaccine Inconsistency Could Delay The Restart Of International Travel The restart of international travel could be seriously delayed without worldwide reciprocal recognition of all approved COVID-19 vaccines, says the World Travel & Tourism Council (WTTC).

wearing face masks, safe international mobility can resume while at the same time saving millions of jobs and livelihoods which depend on the sector and kick-starting the global economic recovery.

The global tourism body, which represents the global private Travel & Tourism sector, has issued its warning following concerns tourists face being turned away at the borders because countries don’t have a common list internationally recognised and approved COVID-19 vaccines.

WTTC’s fundamental guidelines to restore international mobility while safeguarding public health include: Appropriately reduced protocols for vaccinated travellers, including no need for testing or quarantine for those fully vaccinated. Global recognition for international travel of all vaccines authorised for use and deemed safe and effective by the WHO or by the WHO recognised SRAs.

This comes just days after a number of British holidaymakers, who had been administered the Indian Covishield batch of the Oxford/AstraZeneca vaccine, were rejected entry into Malta despite the drug being chemically identical to the UK-made vaccine.

A data driven, risk-based and internationally harmonised approach to re-establishing freedom of movement, that is consistent across countries, easy to communicate and clearly understood by travellers.

Over the past few weeks reports of holidaymakers facing obstacles to entry have been on the rise, with some even being prevented from boarding their flights to destinations.

WTTC believes that once again, the lack of international coordination to agree on a list of approved vaccines, is creating yet another major stumbling block for the restart of international travel.

avoid any further unnecessary and damaging delay to restarting international travel.

This comes despite most vaccines have secured the approval of the World Health Organisation (WHO) or Stringent Regulatory Authorities (SRAs), such as the UK’s the Medicines and Healthcare products Regulatory Agency (MHRA) and the Food and Drug Administration in the US, and the European Medicines Agency (EMA).

“The failure of countries to agree on a common list of all approved and recognised vaccines is of huge concern to WTTC, as we know every day travel is curbed, more cash-strapped Travel & Tourism businesses face even greater strain, pushing ever more to the brink of bankruptcy.

Reports of travellers being turned away because they have the ‘wrong’ vaccine batches or ‘unrecognised’ vaccines have fueled concern from consumers, deterring them from booking and thereby damaging the already struggling Travel & Tourism sector.

“We can avoid this by having a fully recognised list of all the approved vaccines – and vaccine batches – which should be the key to unlocking international travel, not the door to preventing it.

“It will also give holidaymakers and travellers the confidence they need to book trips, flights and cruises, confident in the knowledge that their fully-vaccinated status will be internationally recognised.”

The plea for reciprocal recognition for all vaccines and vaccine batches forms part of WTTC’s four new guidelines which are aimed at safely resuming international mobility and save the millions of jobs and livelihoods which depend on this sector, while kick-starting the global economic recovery.

WTTC says the restoration of safe international travel can be achieved by following its four guidelines.

Virginia Messina, Senior Vice President WTTC, said: “Reciprocal recognition of all vaccine types and batches is essential if we are to

Through a combination of COVID-19 testing, vaccination, digital health travel passes and the use of health and safety protocols, such as

Global adoption of ‘digital health passes’ which enable travellers to easily obtain and verify their vaccination status, negative COVID test result or natural immunity from a previous infection. These must work with existing border control and travel operator systems accepted by all countries. Digital verification of a traveller’s COVID status prior to travel will avoid lengthy and unsafe queues in transport hubs and terminals.

Continued implementation of high-quality health and safety standards throughout all areas of the Travel & Tourism sector, including continued adoption of the WTTC’s Safe Travel Protocols and Safe Travel Stamp, with the continued wearing of face masks in crowded and enclosed areas as well as on all forms of public transport.

WTTC advocates the full implementation of these proportionate and responsible guidelines for travel during over the next few months, as many travel restrictions begin being eased as major travel markets begin to reopen.

This is against the backdrop of a successful vaccination roll out, with a subsequent decrease in deaths, cases, and hospitalisations in many countries. However, variants will continue to be cause of concern as the world struggles to emerge from the effects of the pandemic.

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Delivery and Takeaway Sales Triple Pre-COVID Levels for Restaurant and Pub Groups Deliveries and takeaways remain a core part of managed restaurant and pub groups’ sales despite the return of eating-out, CGA’s latest Hospitality at Home Tracker reveals.

It shows sales in June were 225% higher than in June 2019—a drop on growth figures of 345% in April and 273% in May, reflecting the return of the majority of restaurants and pubs for the first full month of indoor service of 2021 in June. While some consumers have opted to start eating out again, deliveries and takeaways accounted for 35% of managed operators’ total sales in June, with eat-in contributing the remainder (65%).

The Hospitality at Home Tracker shows 2021-on2019 growth in groups’ delivery sales was more than four times as high as takeaways. The emergence of third party ordering platforms in recent years means the volume of deliveries now exceeds that of takeaways and click and collect orders.

The restaurant and pub delivery market has flourished during the lockdowns of the last 16 months, and while growth has slowed from the period of forced closures, it is going to stay a very big part of managed

groups’ sales,” says Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA. “We can expect to see more people revert to eating and drinking out now that COVID restrictions have been eased, but some consumers will not want to give up their new order-from-home habits. Juggling the three elements of eat-in, take-out and third-party delivery is going to be a big operational priority over the remainder of 2021 and beyond. Those that get it right can maximise this revenue stream without diluting dine in sales.”

Issue 67

CLH Digital

21

Google Customer Ratings More Important For Restaurants Than Hygiene Ratings 22

CLH Digital

Issue 67

A good Google review rating from customers is more important for restaurants, and more likely to draw in more customers, than a good health and safety rating, according to new research from Durham University Business School.

guidance of official ratings is decreasing. Nevertheless, they state that official ratings are still necessary for the industry, as those schemes focus on inspecting the private aspects of the services such as health and safety, which customers cannot review themselves, and determine whether or not they can trade.

The study was conducted by Dr Zhibin Lin, Associate Professor in Marketing at Durham University Business School, alongside colleagues from the Faculty of Business and Law at Northumbria University, in order to understand the impact that both ratings systems can have on restaurant’s popularity, and thus their promotion and pricing strategies.

Dr Zhibin Lin says, “Our findings further suggest that restaurants which strive to improve their services can simultaneously charge a higher price and attract more customers, as long as they are providing a good service. Therefore, this shows the huge impact genuine customer reviews can have on a business”.

The researchers assessed all restaurants in Newcastle which had both a Google review rating and a UK Food Hygiene rating, and collected other data including restaurants’ prices, types of cuisine, social media coverage, and geographical location.

Google review ratings are used as an indicator for other consumers on the quality of the restaurant, and allows customers to make a judgement on a restaurant based off other previous customers opinions.

Whilst a UK Food Hygiene rating offers an independent body rating conducted through an official inspection, revealing essential private information about the services e.g., health and safety, cleanliness etc.

The researchers compared the UK Food Hygiene rating and Google review rating to the number of customers who attend these restaurants, also taking into consideration the additional variables. Their study concluded that whilst a good food hygiene rating is important, a strong online Google customer review was the most important aspect for a restaurant in terms of boosting clientele.

This research highlights the importance of third-party customer reviews in the hospitality industry and the huge impact these can have, both on boosting clientele and potentially impacting promotion and pricing strategies.

Dr Zhibin Lin says, “The rating systems of tourism and hospitality services are instrumental for both businesses and consumers. Businesses use them to determine their promotion and pricing strategies, while consumers rely on them to make an informed decision. Our research shows the incredible importance of these ratings to restaurants and which they should focus on most if they want to boost clientele.”

The researchers believe their results indicate that review ratings are playing an increasingly influential role in consumer patronage, whilst the

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.

The researchers suggest restaurant owners should look to place a greater emphasis on providing a high-quality service to earn positive customer reviews, but to also ensure that hygiene checks continue to be passed, so that their business is seen as safe and transparent.

Though the study is limited to the restaurant industry in one city, the researchers state their findings are relevant for all restaurants across the UK looking to boost business.

The research can be found in the journal, Annals of Tourism Research.

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.

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 todate, 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’.

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

Continuing that theme, the curated Talks Programme will provide a full 360 of the speciality coffee industry with over 70 expert panellists and

New FSB Campaign Aims To Get Local Hospitality Moving Again Ian O’Donnell, chair of FSB’s England Policy Unit, said: “After 16 months of disruption, many businesses will be breathing a sigh of relief, particularly in sectors like nightlife, hospitality and events, which have been unable to open or operating on a much restricted and smaller scale.

Local businesses will be celebrated through a new Federation of Small Businesses (FSB) social media campaign, #MyHiddenGems. It is set to run throughout the summer to help raise the profile of small firms as restrictions are lessened and businesses can open fully. Cornwall is busy, so showcasing what small businesses have to offer, right across the county, will maximise the visibility of places for everyone to visit. The idea is to spread visitors and residents to lesser known "hidden gems", highlight local distinctiveness and of course the brilliant small businesses that people can discover.

“Although small firms will now be looking to the future, many have been burdened with high debt levels at the same time as funding their own reopening, which may have been marred by employees being told to self-isolate by the NHS app despite testing negative. This campaign therefore gives people the opportunity to shout about their favourite small firm, whether a café, shop, pub – anywhere you want to share with others!”

The campaign focuses specifically on businesses in the tourism and hospitality sector which have been particularly hard hit by the pandemic – they were often the first to close their doors and the last to re-open them. However, all businesses have something to offer to this campaign so FSB are asking businesses and the general public to share their favourites, with photos and recommendations, under the hashtag #MyHiddenGems on Twitter and tagging the local FSB Twitter account handle - @FSBCornwall. The Tweets or other social posts will then be promoted throughout the FSB’s social media and elsewhere to try to create a momentum of support for local companies.

“The re-opening of those last closed businesses on Monday is obviously great news in many ways but with Covid-19 case levels rising, businesses are still uncertain how quickly they will fully be back to normal.

Of course we are asking everyone to follow the “house rules” when going into any business but still support them in any way they can.

The FSB Development Manager for Cornwall, Ann Vandermeulen, said it is a good time to remind people of the great businesses on our doorsteps that desperately need our support after their most challenging year ever.

“We hope our new campaign will encourage people to use the power of social media to highlight their favourite, cherished local businesses in the hope it will increase their footfall and give the area the economic boost it so badly needs.”

The FSB’s recent report A Menu for recovery put forward a series of recommendations to governments to help the sector recover including calling for a new hospitality and tourism strategy, overseen by a minister, extend the hospitality VAT rate reduction to 5% until March 2022, and 100% business rates relief throughout the full financial year for businesses in England.

FSB has raised these issues at the highest levels of government and is pleased that the Government has now announced a new hospitality strategy, to be overseen by the Small Business Minister, Paul Scully MP.

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.

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lead healthier lives.

Promotions on food and drinks high in fat salt or sugar (HFSS) in retailers will be restricted from October 2022, the government has confirmed this week.

Public Health Minister Jo Churchill, said: “The COVID-19 pandemic has brought into sharp focus the impact that an unhealthy weight can have on people's health. We know families want the healthy choice to be the easy choice, and restricting promotions on unhealthy foods will help them achieve this.

Regulations have been laid in Parliament that will require medium and large businesses, including those with 50 or more employees, to phase out their offering of multibuy promotions such as "buy one get one free" or "3 for 2" offers on HFSS products.

“We want to support everyone to eat healthier foods more regularly and this starts with helping supermarkets and manufacturers promote healthier food choices lower or free from HFSS, to support families to make healthier choices.

Less healthy promotions will also no longer be featured in key locations, such as checkouts, store entrances, aisle ends and their online equivalents. Free refills of sugary soft drinks will also be prohibited in the eating-out sector.

Today’s announcement follows consultation with industry and the government has considered industry’s feedback and has made the decision to extend the implementation date of this policy – from April 2022 to October 2022 - to allow businesses enough time to prepare for these restrictions.

The government will continue to work with businesses, trade associations and local authorities to ensure they are supported in implementing the new requirements ahead of them coming into force. This will include sharing draft guidance with industry and local authorities to provide further clarity on how these restrictions will need to be implemented in practice.

As part of the regulations, the government will provide local authori-

“These restrictions will come into force from October 2022. I look forward to working together with everyone to ensure that for families a healthy option is the easy option when shopping.” ties with the option of issuing civil penalties for non-compliance with the promotions restrictions.

These measures will support people in achieving and maintaining a healthy weight and improve the nation’s health. Over 25 years, these measures are estimated to accrue combined health benefits of approximately £60m, according to the value that society places on changes in the quality and length of people's lives as a result of fewer cases of obesity. They will make supermarkets and other retailers places where the healthier choice is the easy choice for everyone and support people to

Obesity is one of the biggest health crises the country faces as almost two-thirds (63%) of adults in England are overweight or living with obesity and 1 in 3 children leave primary school overweight or obese.

Obesity-related illnesses cost the NHS £6 billion a year.

Further action as part of the government’s obesity strategy to get the nation fit and healthy will see the introduction of mandatory calorie labelling in restaurants, cafes and takeaways from April 2022 and restrictions for the advertising of HFSS products being shown on TV before 9pm and online coming into force at the end of 2022.

London’s Longest Standing Michelin Star Restaurant Reveals Its Secrets Ahead Of Its 30th Anniversary…

When they eventually found their perfect site – at Charlotte Street where they remain to this day – they called in favours including from artist Richard Hamilton, who designed the White album for The Beatles, who lent the restaurant his private collection of works of art.

AN ICONIC UK restaurant, the favourite haunt of everyone from rock musicians to Hollywood superstars, is sharing its story and its secrets, ahead of its 30th anniversary.

Pied à Terre first opened its doors in 1991, heralding a new era in fine dining in London, thanks to the skills of owner David Moore and his then business partner and head chef, Richard Neat.

Chefs Tom Aikens, Shane Osborne, Andy McFadden and Marcus Eaves cut their culinary teeth at Pied à Terre and the book, complete with amazing photography from across the years, lovingly describes not only the restaurant’s history but the changing face of hospitality.

And now ‘30 Years Created by Pied à Terre’ brings to life the story of the famed restaurant, along with contemporary recipes from current Executive Head Chef, Asimakis Chaniotis.

The stylish book – which has been produced in a limited edition of just 1000 copies – charts the creation of the restaurant and the ambition of the founders from their earliest days working at Raymond Blanc’s Le Manoir aux Quat’ Saisons.

It became the go-to eatery for groups such as Queen and Wham to Hollywood royalty like Robert De Niro.

“Our 30th anniversary seemed like the perfect time to look back,” said David.

David became the first non-French person to work front of house while Richard was fast seen as a rising star in the kitchen.

The pair decided to branch out on their own with the full support of Raymond Blanc – who has written the forward to the book – and who also became an investor and remains a firm friend to this day.

The book charts how David paid extra special attention to guests at Le Manoir from London when he was seating them, conscious that they could be potential investors and even able to recall what table numbers they had.

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.

“It’s not always been the easiest journey but it has certainly been an eventful one and hopefully the book captures the spirit of that journey.”

The book also features images of the restaurant’s signature dishes over the decades plus 70 current recipes from Executive Chef, Asimakis Chaniotis.

30 Years Created by Pied à Terre is published by Chef Media, priced at £50. It is available from the restaurant website at www.pied-a-terre.co.uk from 1 August.

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

Why Increased Customer Expectations Mean Enhanced Hygiene Security Is Key 28

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David Mills, category manager at hygiene and pest control specialist Pelsis Group (www.pelsis.com), explains why demonstrating a commitment to hygiene will be key for independent hospitality operators as they fully re-open.

For independent operators in the licensed trade and hospitality sectors, the past year has been hugely challenging.

Disruption has been a buzzword across the industry, with businesses operating in an environment characterised by uncertainty.

Now, with legal limits on social contact removed and nightclubs able to re-open, businesses across the sector are yet again operating in a new environment.

So how can independents make sure they instil confidence in the public and encourage them to return to their premises at a time when legal restrictions have been lifted but infection levels across the country are high?

A LASTING LEGACY

The sheer gravity of the Covid-19 pandemic means that businesses are operating in a new normal even now legal restrictions on social contacts have been lifted. One of the key aspects of this new normal is that the public are acutely aware of the hygiene of the places they visit.

Hygiene has become a key concern for the public during the course of the pandemic. Independent research conducted by Pelsis Group found that 87 per cent of people across the UK think the hygiene of the places they visit is more important to them now than it was before the pandemic.

While that survey finding is not unexpected, our research also suggests that a focus on hygiene is set to outlast the pandemic.

Only seven per cent of people across the UK say the hygiene of the premises they visit will become less important to them after the pandemic. This finding suggests that a focus on hygiene is likely to be a longterm trend.

For independent operators, this means that clearly demonstrating a commitment to hygiene is key to giving the public confidence to return to premises in the same numbers as prior to the pandemic.

Conducting a comprehensive risk assessment ahead of re-opening in an environment where legal restrictions have been removed will be crucial to ensure customer and employee health and safety.

As part of this, implementing enhanced hygiene protocols, such as the electrostatic fogging of premises, can help operators create hygiene secure environments which minimise the risk of infection spreading.

This approach should be integrated into a comprehensive hygiene regime which mandates the frequent sanitisation of communal surfaces, such as door handles and tables, where the risk of infection spreading

from one person to another are high.

These measures will be particularly important for operators at a time when new, more transmissible Covid variants pose a significant risk and infection levels are high.

They will also play an important role in ensuring the hygiene security of their premises later in the year as we move from summer in autumn and winter.

Colder weather will mean larger groups of people are more likely to gather indoors and options for natural ventilation may be more limited, so stringent hygiene protocols will be imperative.

SEEING IS BELIEVING The visibility of these protocols to both employees and customers is also key to building confidence. Our research showed that two thirds of people would be more likely to visit premises if they could see hygiene protocols being implemented or check the hygiene protocols online before visiting.

As operators seek to build widespread confidence in the hygiene security of their premises, promoting the measures they are taking to keep their premises clean and safe will play a bigger role in attracting customers than ever before.

There is undoubtedly a clamour among the public to be able to return to venues without needing to adhere to social restrictions. However, there is also a real appetite for reassurance that these places are safe.

By making sure they prioritise the hygiene security of their premises, operators can reduce risk and instil confidence in the public.

Public Urban Bars Expands Cookhouse Brand With Star

Public Urban Bars is commencing a £800,000 refurbishment of The Victoria in Rainhill with Star Pubs & Bars, which will convert the pub into its fourth Cookhouse Pub & Carvery site.

across the North West and North.

Says co-founder Colin Stuart: “The Cookhouse model has proved resilient during the pandemic. Trade picked up over night when we came out of lockdown. We aim to have something for everyone and give local residents great food, drinks and entertainment on their doorsteps, so they don’t need to travel. With people choosing to stay local, our pubs are busy.

The revamped venue – Public Urban Bar’s fourth pub with Star – will open in early October, creating 40 new jobs. To meet the needs of the whole community it will feature all-day food, a function room with an entertainment programme and a large garden complete with a children’s play area. The Victoria will be renamed the Cookhouse Pub & Carvery to mark its new direction.

“The pace and extent of our expansion will be determined by the availability of sites that are right for the brand but we can easily see growing to a group of ten Cookhouses. Leasing with Star works brilliantly for us; their willingness to invest has contributed to the successful launch of the Cookhouse brand. Star’s rent support has also been fantastic. It’s helped us survive covid restrictions and enabled us to quickly restart our Cookhouse roll out.”

Outside work will renovate and repaint the pub, adding new lighting, planting and signage at the front to enhance the centre of Rainhill. The garden will be landscaped to provide alfresco drinking and dining for 200 customers, a heated covered pergola and an enclosed adventure playground.

The inside of the pub will receive a total makeover, too, opening it up and making it more contemporary. New bi-fold doors and windows at the back and side will bring light flooding in and give customers views over the garden.

for breakfast and offer a carvery, traditional pub classics and set menus for celebration meals. Other new additions include an ice cream parlour and a coffee lounge area with a barista quality coffee machine.

The installation of a bigger kitchen will enable the Cookhouse Pub & Carvery to introduce all-day food for all occasions. The pub will open

Public Urban Bars has further Cookhouses at Prestatyn, Liverpool and Widnes. The company is now planning expansion of the brand

Adds Star Pubs & Bars’ area manager Phil McWilliam: “We’re delighted to be investing again with Public Urban Bars. They are highly experienced operators who understand what works and what their customers want. The Rainhill Cookhouse is set to be another success.

The pub is in a high profile location in the heart of the village, and will have it all when the refurbishment is completed.”

Rolling 12-Month Sales Down 27%, But Cause For Optimism As Sales Near 2019 Levels Britain’s managed pub, restaurant and bar groups saw sales drop just 1% in June from the same month in 2019, the new edition of the Coffer CGA Business Tracker reveals.

more than tripled from pre-COVID levels. Higher average spend by some consumers after the end of lockdown also contributed to the solid month.

The Tracker, produced by CGA in partnership with The Coffer Group and RSM, shows sales were nearly level on both a total and like-for-like basis. Consumer demand was particularly strong in restaurants, where total sales were up by 3% in June. Pubs recorded a 2% drop, with mixed weather and restrictions dampening any benefit from the Euro 2020 football tournament. Sales were down by 11% in bars, where social distancing and early closing requirements continue to impact footfall.

However, the Tracker also confirms the lasting impact of the pandemic on hospitality, with managed groups’ sales in the 12 months to June 2021 down by 27% on the previous 12 months. Research for the CGA and AlixPartners Market Recovery Monitor meanwhile shows that Britain now has around 9,000 fewer licensed premises than it did a year ago.

June’s performance is a significant improvement on May, when total sales were down by 26% on May 2019. The Tracker indicates a particularly good month for regions beyond London: sales outside the M25 were up 4% in June, but down by 11% inside the M25.

Many operators continue to benefit from strong delivery and takeaway sales, which CGA’s separate Hospitality at Home Tracker shows have

Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “June’s figures are testament to the enduring appeal of restaurants, pubs and bars and the resilience of the businesses behind them. With an easing of COVID restrictions imminent, it suggests a bright outlook for the eating and drinking out sector. However, rising costs and limited capacity mean many businesses are still struggling to make a profit, and major challenges including debt burdens and a recruitment crisis are casting a long shadow. Hospitality remains fragile, and it will need sustained support and concessions from government in the months ahead if

it is to help drive the UK’s economic recovery.”

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “The June numbers are strong. Let’s not pretend that the road ahead is going to be smooth but what is clear is that consumers want to eat and drink out and the trend is upwards. This continues to be a difficult time, but optimism remains in the hospitality sector.

Paul Newman, head of leisure and hospitality at RSM, said: “June saw a strong return to restaurants and pubs as the heatwave early in the month encouraged many consumers to get out in the sunshine and socialise. The easing of restrictions later this month should provide more opportunities for get-togethers although it’s clear that a combination of Brexit, Covid restrictions and test and trace continue to have a huge impact on staffing availability. This squeeze in the labour market for a sector that is so heavily dependent on people is likely to dampen sales over the coming months. The finances of many operators remain on a knife-edge and the Government needs to consider a relaxation of visa barriers for hospitality workers to support the sector’s recovery.”

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The Need to Offer More Than Just Great Food in 2021 Commercial Director of Wanis International Foods (www.wanis.com), George Phillips talks about why venues need to offer more than great food in 2021.

The closing of restaurants during the pandemic and the restrictions that still follow saw a step-change in which consumers were welcomed back, whether willingly or less so, to the delights of their own kitchens.

The unstoppable behemoths that are Just Eat, Uber Eats and Deliveroo, together with many consumers’ new-found experience of cooking for themselves 7 days a week, has resulted in customers becoming accustomed to eating their favourite restaurant food in the comfort of their homes. This means venues need to work that much harder to get customers through the door, and while many are already rising to the challenge, there is perhaps some unintended assistance from the Foreign Secretary.

2021 is fast becoming the year of the staycation due to the confusion and frustration of the ever-changing foreign travel traffic light system.

This presents a fantastic opportunity for venues to capitalise on a captive audience this summer by creating experiences that drive footfall.

As the adage says: "If the mountain will not come to Muhammad, then Muhammad must go to the mountain", which is why creating a staycation experience within your venue could be a real money spinner this year.

Rather than going with the obvious such a Spanish theme with paella and sangria, think outside the box to offer your clientele something a little more exotic, such as a Caribbean-themed Staycation experience.

The growing popularity of the bottomless brunch shows no signs of slowing down and customers seem to be willing to pay a little bit more for an experience that is worthy of posting on their social media feed, particularly after being starved of this during lockdowns. Dress up the room and create interesting Caribbean

themed backdrops for customers, not forgetting inflatable palm trees for their ubiquitous selfies, which also has the added benefit of promoting your venue via their social media platforms. Download a suitable playlist from Spotify and you’re good to go.

Set menus work really well within this space and help simplify the offering for the kitchen. You don’t need specialist staff to create exciting dishes with a Caribbean flavour, just look to Tropical Sun, one of the brands in our portfolio, for ingredients, seasonings and condiments together with a selection of authentic recipes that can very easily help you create a real taste of the Caribbean. Everything you need from genuine Jamaican Jerk Seasoning, Ackee and Callaloo to herbs and spices, sauces, rice, beans, soft drinks and imported beers are all here under one roof.

BOTTOMLESS CARIBBEAN STAYCATION BRUNCH: Starter: Mango and prawn cocktail – just add a dash of Tropical Sun Papaya Hot Pepper sauce and some chopped mango to a traditional prawn cocktail.

Main: Jerk chicken with rice and peas – use Tropical Sun jerk marinade for instant jerk chicken and cook long grain rice with red kidney beans and coconut milk for the classic Rice & Peas. Jerk Jackfruit is a delicious vegan alternative.

Dessert: Mango and Coconut cheesecake Bottomless rum punch - made by mixing 1-part unbranded rum to 4-parts Tropical Vibes fruit punch.

There is also an opportunity to up-sell side dishes such as fried plantain, sweet potato fries and macaroni cheese.

The menu example above is both easy to prepare and keep during the day while offering customers both an experience some of the vibrant, sunshine flavours of the Caribbean. After all, there is some truth in another adage: “You are what you eat”. All the ingredients for these and so many more World Food dishes are stocked at Wanis International Foods, so please do visit us either in person at our East London Cash and Carry, online or order via our dedicated telesales team and let us help you make the ‘Staycation’ a ‘Vacation’.

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 UK-based 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.

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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

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Enhance Your Customers' Experience with Ambimedia range of outdoor high-brightness, weatherproof TV’s which allow customers to watch TV even in bright sunlight, whilst also extending WIFI networks and installing outdoor sound systems to enhance the outdoor areas in anticipation of the summer season and upcoming sports events. In addition to this, we also provide hand sanitizer stations with a built in advertising display, allowing venues to inform, advertise and promote to a captive audience whilst keeping your staff and customers safe.

Ambimedia Ltd provide audiovisual solutions for a range of environments such as retail, leisure, education, corporate and hospitality venues.

We provide a whole range of services from specification and design to installation and maintenance and we have our own, award winning digital signage and background music platforms.

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

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

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

T: 01246 906958 E: 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!

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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-

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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

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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

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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

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Cleaning, Hygiene & Infection Control Evaness 100% Biodegradable Consumables Range Consumable Supplies brand EVANESS is the only full range of biodegradable products for the catering industry, from various sizes and strengths of bin liners, to clingfilm and food/freezer bags.

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

brought about many concerns over how to store and handle a range of items, which were handled by many a person to avoid the transfer of viruses and bacteria. Consumable Supplies created a Grip Seal bag which incorporates an advanced British technology D2P by Symphony Environmental, which provides protection to the surface of the Grip Seal bag against microorganisms or viruses for the lifetime of the bag and offers a 99.9% Anti-Viral reduction after 1 hour of contact.

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

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

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

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

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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

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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

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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

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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

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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

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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

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Space-Ray - We Know Heat Space-Ray is an industry leading manufacturer and supplier of high quality infrared radiant and warm air heating systems. With electric heaters, radiant tube heaters and radiant ceramic plaque heaters we know we have the perfect heating solution for you.

Our heaters are popular for large open areas and buildings such as patios, restaurants, outdoor and indoor bars, sports facilities etc. Space-Ray heaters can help to maximize the revenue potential of outside areas by providing targeted heat where you need it. Many of our heaters are IP55 rated to protect against the elements, making sure your heaters stay in top working condition no matter the weather 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.

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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

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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.

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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.

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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

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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

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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.

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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

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Hospitality Technology

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CLH Digital

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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

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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

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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

Stop The Spread – Keeping Your Customers Seated & Safe!

The perfect solution ffor or any business looking to experience add a buzz to their customer e xperience with a fantastic Covid compliant service innovation!

With a single tap customers can call ffor or attention xpect! 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

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

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

1

- 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 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

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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.

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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.

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• 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

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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