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Issue 70

Spending Increases with Pubs & Bars Recording 30% Growth CLHNews

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The UK economy, and the hospitality and on-trade in particular received a welcome boost as a survey has revealed that consumer card spending grew 11.6 per cent in July compared to the same period in 2019, as the heatwave and easing of restrictions saw Brits make the most of their newfound freedoms. Pubs, bars and clubs were the clear winners and had yet another strong month, recording 30.5 per cent growth when compared to July 2019, as Brits socialised in beer gardens and returned to nightclubs for evenings out. While the travel sector continued to face challenges, it may be reassured by figures indicating that overseas bookings are increasing, as spending on airlines (-56.2 per cent) and travel agents (-66.6 per cent) showed less of a decline than in June

(-70.9 per cent and -75.3 per cent respectively). Meanwhile, the market for UK staycations continued to see promising growth, with spending on hotels, resorts and accommodation rising 7.8 per cent – its highest growth since before the first coronavirus lockdown. However, there are signs that the initial pent-up demand from lockdown is cooling off in certain sectors. For example, restaurant spending had been improving steadily since restrictions began to ease in March, closing the gap on 2019, but last month there was a dip in spending and the gap widened again to -13.1 per cent.



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CLH Digital

Issue 70

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Our front cover story is welcome news indeed. Of course, the sector, and the country generally is not out of the woods yet, but signs of spending growth is always welcome.

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

The article highlights, as UKHospitality CEO Kate Nichols says, the importance of hospitality to the UK economy, which has I have often said has been thoroughly taken for granted.


Peter Adams

The sector is, by and large, dependent on consumer confidence and business sentiment and even before the pandemic it was facing increasing pressure to deliver innovation, quality and value.


01202 552333

FAX: 01202 552666

Since the pandemic, however, consumers' belts have tightened considerably, with much of the population being furloughed, and facing employment uncertainty in other sectors.

So reports by Barclaycard and the Office of National Statistics revealing an increase in overall public spending and, in particular, an increase in spending in pubs bars and restaurants is great news. It shows that hospitality is proving key to driving the United Kingdom's economic recovery. The pandemic has, without doubt, influenced the way the UK public now work and shop, and in some areas that may be permanent. However, they are clearly wasting little time and returning to socialising and spending in the on-trade and hospitality sector, which is a testament to the resilience of the sector hit so hard hit by all the restrictions the Covid-19 pandemic brought, lockdowns, trading restrictions, and social distancing measures. I really do hope that the sector keeps the pressure on the chancellor to extend, or better still, maintain the VAT cut due to run out next month. @CLHNews I was, however, staggered and very saddened to see in this story that the age group most affected currently 18- 30. Pubs represent the epitome of the quote “There are no strangers here only friends we have yet to meet.” (William Butler Yeats).


Pubs can, and will, play a vital role in building connections and friendships. The aptly named Join Inn – Last Orders for Loneliness’ campaign can be read about at


It could not, in my opinion, have come at a better time. Isolation has had a devastating effect on the public's well being a mental health, and will have added to the scourge that is loneliness.

It is, on September 30th, returning to a transitional rate of 12.5% which, welcome though it is, is over double what it currently is now.

This is something we hope to report on a regular basis, and would be delighted to report on any pubs/ bars out there joining the initiative. We would love to share your ideas and publicise your good work, so please feel free to contact us!

I was “forlornly” hoping that the Chancellor may have considered introducing a dining out incentive similar to the one he introduced last year. That ship has, of course, sailed but keeping VAT at 5% in the hospitality sector will pay dividends in the long run, as it has in other European countries long before the pandemic emerged.

A big thank you to Bidfood who very kindly sent us a wonderful Christmas buffet as they launched their Christmas range and released their Christmas Insights (see article on page 18). A fantastic opportunity to introduce some Christmas cheer in the summer!

A wonderful initiative we are delighted to publicise is the “Pub is the Hub” article which can be seen on page 10, which highlights the fears and impact the wider public have regarding loneliness post Covid.

One favour we would ask here at CLH News is that we are trying to increase our Twitter following and subscribers to our digital publication!

We also publish a title for the residential and nursing care sector, and regularly receive reports about the impact of loneliness in our ageing population.


So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at

Peter Adams David Bartlett Guy Stephenson


PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Spending Increases with Pubs & Bars Recording 30% Growth Issue 70

In contrast, takeaways saw record growth of 72.3 per cent – the highest since before the onset of the pandemic – as friends and families watched events such as the Euros and Wimbledon at home while treating themselves to food deliveries. Spending on non-essential items also recorded its highest growth since before the first UK lockdown, rising 10.4 per cent. This comes as one in four (25 per cent) consumers say they have been dipping into their savings to make the most of post-lockdown life – a figure that rises to 39 per cent among 18–34-year-olds. The entertainment industry saw growth for the first time in over 16 months, up 8.1 per cent, as consumers bought tickets to the theatre, cinema and sporting events. This comes as 32 per cent of Brits say they expect to spend more on leisure activities and day trips this summer, and 16 per cent plan to spend more attending shows and events – a welcome sign that further growth may be on the horizon.

“While some sectors took a small step back as the post-lockdown ‘honeymoon’ period cooled, July was a positive month overall. However, with inflation expected to rise, it will be interesting to see how this impacts consumer spending behaviour over the coming months.”

OVERALL GROWTH Overall, the UK economy grew by 4.8 per cent in the second quarter of 2021 as lockdown restrictions as the public, pubs and restaurants, according to the latest official figures. The country’s gross domestic product (GDP) increased by a further 1 per cent in June, the Office for National Statistics (ONS) has revealed, creating five consecutive months of growth. Outdoor dining opened again in April, the first month the quarterly data includes, and further restrictions were lifted in May as Covid lockdown restrictions slowly lessened through much of the quarter.





Mr Sunak added: “Today’s figures show that our economy is on the mend, showing strong signs of recovery. I know there are still challenges to overcome, but I feel confident in the strength of the UK economy and the resilience of the British people.” Jonathan Athow, the ONS’ deputy national statistician for economic statistics, said: “The UK economy has continued to rebound strongly, with hospitality benefiting from the first full month of indoor dining, while spending on advertising was boosted by the reopening of many services.”

£100BN LOSSES UKHospitality CEO Kate Nichols said: “these figures not only show the importance of the hospitality sector to the UK economy, even in the severely restricted and beleaguered state it was during the second quarter of this year, but also demonstrate its real potential to power a wider economic recovery now trading restrictions have finally been eased after almost 18 months." Adding: “however this was not a period characterised by booming sales and plain sailing for the sector, but many weeks where businesses were still operating under strict restrictions and experienced a multitude of challenges brought about by the pandemic. what should be remembered is the sector collectively lost more than £100 billion in sales across the course of the pandemic, a truly staggering figure”


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Raheel Ahmed, Head of Consumer Products, said: “July’s major sports fixtures and the heatwave kept the nation in good spirits, providing more reasons to celebrate together, and giving the entertainment industry its long-awaited boost back into growth.


Chancellor Rishi Sunak said the latest figures showed the UK was “bouncing back” from the Covid crisis, claiming the figures as evidence that “the government’s plan for jobs is working”.



CLH Digital


Hospitality Employees Return To The Sector Is A Positive Sign 4

CLH Digital

Issue 70

By Kunal Sawhney, CEO of Kalkine ( The impact of the pandemic and Brexit on the UK’s hospitality and leisure sector created a worker shortage, and the issue worsened further with the recent ‘pingdemic’, as staff were being taken out of work and asked to self-isolate without any prior notice. According to data by an online hospitality job search engine, in 2020, more than 93,000 EU workers have left the country by choice or have been forced to due to revised visa income requirements. Later, these workers joined jobs in different fields due to the closure of restaurants, bars and other hospitality venues during the COVID-19 lockdowns. The net loss in the EU workforce suggested a shift in the hospitality industry’s workforce since the health crisis and Brexit. Some hospitality sector areas are likely to be heavily impacted by this loss, as EU workers constituted about 75 per cent of the total workforce in London’s hospitality sector before the pandemic.

HOSPITALITY SECTOR’S RESPONSE TO WORKER SHORTAGE In response to the massive workforce loss, the UK’s hospitality sector offered attractive benefits and salaries to draw professionals to fill up the large number of job vacancies created since the reopening of the sector. As a result, job vacancies on the hospitality job board in the UK surged by a massive 342 per cent in June 2021 compared to March 2021, since the hospitality venues were allowed to reopen and as COVID-19 restrictions were lifted.

The increase in job opportunities in the hospitality industry can be attributed to the rise in the number of employers rushing to rebuild teams after reopening of the sector and relaxation of COVID-19 related restrictions. The number of job openings on the portal rose to more than 28,179 at the beginning of August 2021.

HOSPITALITY SECTOR JOBS WOO As the hospitality sector adapts to attract new workers through revised pay benefits and other perks, more Britons are entering the hospitality field. About 60 per cent of employers in the hospitality sector are receiving more applications from UKbased workers than ever before, according to the report from About 90% of hospitality employers pay more living wages, and 58% of hospitality employers have increased their benefits package in response to shifting demands from the labour market. Other popular work-life and pay benefits currently offered by hospitality employers to encompass flexible shift options (83%), personal development programs (81%), bonuses (80%), and free meals (77%). About 67% of employers see the staff that left the hospitality industry during the lockdown return to the sector, and nearly 58% of the employers hired new employees from other sectors in the last quarter. With more UK hospitality sector employers offering pay benefits and perks, hospitality venues are expected to attract workers to the long-term employment opportunities the sector has to offer. However, the sector also needs government support to make it easier for participants to trade properly and sector professionals to return back to the UK.

Badger Hounds Wins 2021 Tripadvisor Travelers’ Choice Award The Badger Hounds, a community pub in the heart of Hinderwell, has been recognised as a 2021 Travelers’ Choice award winner for consistently delivering fantastic experiences to its visitors, placing it in the top 10% of restaurants worldwide. The pub is owned by leading UK community pub group Admiral Taverns. This achievement celebrates businesses that consistently deliver fantastic experiences to people around the globe, having earned great traveler reviews on TripAdvisor over the last 12 months. As challenging as the past year was, licensees Steve and Andy stood out by continuously delivering great service and experience to their guests, providing delicious food and drinks to their customers. Located in the beautiful Hinderwell, the pub offers a range of fresh seafood, including scampi, octopus, mussels and cod. Sam Lightwing, the amazing chef at the Badger Hounds is always looking at news ways of making his menu innovative, sourcing the freshest produce, whilst supporting local businesses. The pub also offers a pizza and pasta night every Tuesday, which is proving to be very popular, with customers encouraged to book ahead! Stephen Sands, Licensee at the Badger Hounds, commented: “It’s a great privilege to be recognised by TripAdvisor as one of the top restaurants worldwide. The team always put in a fantastic effort to ensure all our customers are enjoying their visit. I am so passionate about providing the best quality of food and I am thrilled to read that our customers feel the same.” Steve takes great pride in providing the best service around, ensuring everyone in the pub feels safe and comfortable, whilst enjoying great food. Taking one look at their TripAdvisor page you will see the list of endless amazing reviews, with the most recent review describing it as a ‘friendly atmosphere and the food was amazing as usual!!!!

Couldn’t fault anything, we will be back over and over again !!!!! FANTASTIC!!!!!!” Having worked in the hospitality industry for over 20 years, and running the Badger Hounds for three, Steve is a popular figure in town. Throughout the pandemic, Steve and Andy took the time to carry out maintenance to the pub, including new internal fittings, repainting the interior, whilst adding new benches outside. They even installed a beautiful blue metallic sink in the bar to ensure customers felt safe with the ongoing pandemic. Craig Kennedy, Business Development Manager at Admiral Taverns commented: “It’s fantastic to see Steve and Andy’s hard work throughout the past year being rewarded with this excellent achievement. To be ranked so highly by their visitors is a true testament to the experience they provide. I can’t wait to visit the pub again myself and would recommend everyone to do the same.” Kanika Soni, Chief Commercial Officer at TripAdvisor. “Congratulations to all the winners of the 2021 Travelers’ Choice Awards, I know the past year has been extremely challenging for tourism businesses. What has impressed me is how businesses adapted to these challenges, implementing new cleanliness measures, adding social distancing guidelines, and utilizing technology to prioritize guest safety. The Travelers’ Choice Awards highlight the places that are consistently excellent – delivering quality experiences time and time again even while navigating changing customer expectations and new ways of working. Based on a full year of reviews from customers, this award speaks to the great service and experience you provided guests in the midst of a pandemic.”

Government Partners With Lloyd’s To Deliver Live Events Reinsurance Scheme The live events sector is set to get a boost with a world-leading government-backed insurance scheme worth over £750 million, which will help them plan events with confidence through to next year, the Chancellor Rishi Sunak announced yesterday (5 August).

cancellations this summer – these have been devastating for the entire music industry and there were fears that without action we would have seen major cancellations continuing well into next year too.”

As the economy reopens with the lifting of Covid restrictions, getting the right kind of insurance is acting as a barrier for some events organisers.

For that reason, the scheme was “incredibly welcome news”, he said, “not just for the millions of music fans who have been looking forward to the return of live events, but also for the tens of thousands of musicians, crew members and wider supply chain workers whose jobs depend on continued live activity”.

So the government has partnered with Lloyd’s to deliver the Live Events Reinsurance Scheme as part of the Plan for Jobs. The scheme will see the government act as a ‘reinsurer’, stepping in with a guarantee to make sure insurers can offer the products events companies need.

Sacha Lord, night-time economy adviser for Greater Manchester, added: “I’m really pleased that the government has decided to introduce an insurance scheme for the events sector.

The Treasury said: “This scheme will support live events across the UK that are open to the general public. It will cover costs incurred in the event of cancellation due to the event being legally unable to happen due to government Covid restrictions.” Jamie Njoku-Goodwin, the chief executive of UK Music, said the scheme was good news but that the sector had been warning about the dangers for months. “The inability to obtain insurance has already caused many

“DCMS has worked alongside and listened to event organisers throughout the crisis, and I’m grateful that they have now been able to introduce this support today. “The events sector has been in dire straits throughout this crisis and this move will not only save hundreds of upcoming events, but will support the thousands of freelancers behind the scenes who depend on the sector for their own livelihoods.”

Licensing Powers Need To Cover Public Health

Issue 70

CLH Digital

Current licensing laws need to be updated to require operators to take public health into account in running their premises, alongside wider safety and crime issues. Giving councils the powers to consider the public health impact of licensing decisions is vital to protect communities from harm, reduce NHS costs and save lives, the Local Government Association says today. The LGA wants to see the Licensing Act updated to include a public health objective and allow for action where premises fail to protect the health of their communities. Councils also need greater access to NHS data, including hospital admissions and ambulance call-out details to assist decision making. Councils can only currently consider four issues when deciding whether to grant licences – the prevention of crime and disorder; public safety; prevention of public nuisance; and protection of children from harm. This means they are unable to consider whether new premises, such as an off-licence or takeaway, could exacerbate an existing public health issue, such as alcohol-related hospital admissions. Local health bodies can submit a view on licensing decisions, but any evidence submitted must be related to one of the existing non-health related licensing objectives. For instance, hospital data might be useful in highlighting violent crime incidents, which could be considered under the ‘prevention of crime’ objective. Excessive alcohol consumption is estimated to cost the NHS £3.2 billion a year, with additional costs falling to social services, police and businesses. However, despite the established link between consumption and the availability of alcohol, councils currently find it challenging to ask for modifications to licences on health grounds. The LGA says adding a public health objective to the Licensing Act would place a legal requirement on businesses to think about public health issues and give councils long term tools to act on public health

risks. It also says that a public health objective would ensure that we are better prepared to deal with a future pandemic, with councils able to use established procedures for ensuring businesses take appropriate public health measures to protect customers. Cllr Nesil Caliskan, Chair of the LGA’s Safer and Stronger Communities Board, said: “The last year has shown us the importance of businesses taking measures to protect public health, yet currently councils are specifically discouraged from using the Licensing Act to consider public health issues. “Councils want to support businesses and enable them to be successful, but they also have a duty to protect their communities from infection and illhealth. “New licensing powers to protect and improve public health would allow councils to fully take into account the social and health impacts on their local communities as well as help reduce NHS costs. “Councils do not want powers to refuse every application. But being able to consider the public health impact of new licensed premises would allow them to take a more balanced view in line with their other priorities such as creating vibrant and safe town centres and protecting people from harm.”

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Import/Export Challenges and Staff Shortages the Biggest Impacts of Brexit 6

CLH Digital

Issue 70

According to the Lumina Intelligence Top of Mind Business Leaders Survey, challenges around importing/exporting and staff shortages have been the biggest impacts of Brexit to businesses within the grocery retail and hospitality sectors.

WHAT HAVE BEEN THE BIGGEST IMPACTS ON YOUR BUSINESS FROM BREXIT, IF ANY? Impact Increased administrative effort for import/export More unreliable supply chain Increased import/export costs Staff shortages Slower supply chain

% of business leaders who agree 54% 54% 51% 49% 47%

Over half named import/export administrative efforts as well as supply chain difficulties as a result of Brexit as having the biggest impacts on business. Staff shortages has been an impact felt more by hospitality leaders, applicable to almost two thirds (63%) of those surveyed. Almost two thirds (63%) of surveyed grocery retail professionals said that increased import/export costs have impacted their business. Overwhelmingly (75%), UK food and drink leaders believe that the UK government should be supporting businesses on overcoming Brexit challenges. Commenting on the results, Katie Prowse, Senior Insight Manager at Lumina Intelligence said, “Brexit, coupled with heavy restrictions on movement caused by the pandemic, has resulted in significant resource challenges for businesses across the UK food and drink industry. Business leaders want to see the government do more to support. Issues surrounding the UK’s departure from the EU including trade deals, processes around imports and exports and EU worker rights in the UK are all the remit of the UK government and so it is vital that it plays a leading role in aiding, communicating and working alongside businesses through the transition.” Demand for delivery, technology and younger consumers three most important long-term trends A shift in lifestyles has meant both the grocery and hospitality market is adjusting to consumer demand for more delivery and tech-led solutions. Surveyed grocery and eating out professionals listed the same top three

consumer trends impacting markets. Eating out professionals were more likely to consider technology as an important driver than grocery retail professionals with key demographics within key eating out channels including bars and restaurants more likely to be younger. Top trends Demand for home delivery Use of internet/mobile tech/apps Changing behaviour of younger consumers

Overall 34% 34% 29%

Eating Out 34% 37% 30%

Grocery Retail 34% 31% 28%

THE PANDEMIC WAS THE BIGGEST CHALLENGE IN MODERN HISTORY We have already seen a large number of closures across the hospitality sector due to the pandemic, as well as merger & acquisition activity, which has also been seen across grocery retail. For most business leaders, there is an expectation that this activity increases in the coming 12 months: • 50% of surveyed grocery retail professionals agree that the next 12 months will see an increase in casualties amongst food and drink retailers. • 89% of surveyed hospitality business professionals agree or strongly agree that the next 12 months will see an increase in casualties among eating out brands. • 88% agree or strongly agree that more merger & acquisition activity is inevitable in the grocery retail market. • 89% agree or strongly agree that more merger & acquisition activity is inevitable in the eating out market. Commenting on the results, Katie Prowse, Senior Insight Manager at Lumina Intelligence said, “Despite restrictions easing, businesses operating in the grocery retailer and eating out markets are less positive about current trading conditions than they were in October 2020. However, businesses are much more positive about future trading conditions.” “It is clear that business leaders agree with our forecasts that key pandemic-led trends will continue to evolve post-pandemic. Consumers have been forced to embrace new things during the pandemic, which have since evolved into well-established habits. Delivery and technology have always been key to attracting younger consumers, however the pandemic has resulted in all demographics embracing these trends and truly increased the opportunities available to retailers and operators.”

Devon Pub Launches Craft Cabin To Help Locals And Receives Top Community Award The Lord-Lieutenant of Devon David Fursdon has officially opened a creative cabin at the Stoke Canon Inn in Stoke Canon, Devon.

He added: “We’re a small pub and had no defined space for groups looking for an autonomous area in which to hold their activities. We look forward to using it for music, handicraft groups, small exhibitions, meetings and anything else that may be requested by our local residents in the future.”

During the opening ceremony the Lord-Lieutenant also awarded its volunteers with a Queen’s Award for Voluntary Service. The cabin is to be home to a raft of local groups including arts and crafts, learn a language, history lessons, knit and natter, folk singing, book club and bingo club.

On the pub’s volunteers receiving the Queen’s Award Peter added: “We are honoured that our volunteers received the this prestigious award. The support from our community for our efforts has been heartwarming and we are very proud that our endeavours have put the heart back into our village.”

The creative cabin, which was set up to bring people together and combat social isolation, was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-forprofit organisation that helps pubs to diversify and provide essential local services.

Pub is The Hub advisor Reg Clarke said: “The creative cabin is going to be a lifeline to many in the village who have suffered from social isolation during the Covid-19 pandemic.

Director of the Stoke Canon Inn community group Peter Mitchell said: “We are calling our new craft area ‘The Hub’ as a mark of our gratitude for the help we received from Pub is The Hub in making it happen.

He adds: “It is great to see the pub and its volunteers recognised for their hard work for those living in the local area.”

Burnt Chef Project Partners With Peopleful To Launch Independent Wellbeing Evaluation For Hospitality Businesses The Burnt Chef Project’s latest partnership sees the launch of an independent, data-driven wellbeing evaluation for hospitality businesses. The diagnostic tool, powered by Peopleful, uses objective metrics to understand the impact of the work environment on employee wellbeing and its effects on individual and organisational outcomes. The scientifically accredited assessment can help hospitality organisations: 1.Understand how staff are experiencing their working environment 2.Evaluate the root causes of people risks 3.Use data to inform practical changes where needed Following the assessment, businesses receive an anonymised grouplevel report providing detailed insight into employee wellbeing and performance, alongside the organisational dynamics driving it, a heat map of the business indicating where things are working well, and where they’re

not, to enable targeted action and prioritisation, and individual wellbeing reports for each employee outlining their psychological fitness, and signposting them to relevant resources and support from The Burnt Chef Project. The service will help businesses understand how their greatest people risks are affecting performance and the costs attributed to this, where and why people are burning out, the cost of presenteeism to the business, team dynamics and how to learn from highly productive people within the business. Founder of The Burnt Chef Project Kris Hall said “Here at The Burnt Chef Project, we work hard every day to instigate positive change and ensure our great industry continues to improve. Our latest innovative tool not only provides measurable and forward-thinking steps to help you improve and address the biggest areas of concern but works to douse those fires by improving your team’s health, wellbeing and performance and ultimately your bottom line. Let’s stop looking at this industry as a speeding train heading off the tracks, but as a profession that we can continue to nurture and sculpt into one of the best careers in the world”. More than four out of five (84%) hospitality workers reported increased stress which was believed to be a direct consequence of their job. The working culture of the hospitality sector is currently stressful

and demanding: three quarters (74%) have reported being verbally abused by a customer with many employees reporting poor mental health and wellbeing, with one in five (20%) reporting severe mental health problems they believe to be a direct result of their job. As a result, almost half (45%) of respondents said they would not recommend working in hospitality*. Kris Hall said “The high-stress environment and normally unsocial hours are cliches of the industry now but they carry with them a real cost which The Burnt Chef Project are actively tackling with our powerful suite of tools designed to support hospitality businesses and crucially the employees who work within them”. Georgie Mack, Founder and CEO of Peopleful, said “We’re very inspired by everything The Burnt Chef Project is championing. It takes a degree of courage to hold the mirror up to your own organisation and to take a long, hard look. The good news is that small changes can often make a big difference but you need to know where to make them. It’s also important to say this is not just about the things that need fixing – it’s also about amplifying the positive.” For enquiries about how this service can be rolled out across your business, please contact

Issue 70

Contract Caterers’ Sales Rise 69%, But Sales Still 38% Down Overall Sales in the contract catering sector grew by more than two thirds in the second quarter of 2021 as the sector continues its recovery from COVID-19 lockdowns, exclusive research from CGA reveals.

able benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.

The latest edition of the Contract Caterer Tracker shows sales from April to June 2021 were up by 69% on the same three months in 2020, when the UK moved into a full national lockdown. Year-on-year sales growth grew at a higher pace from April into May and June — months in 2020 when the majority of venues served by contract caterers, like schools, universities, offices and sporting venues, were closed.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “After a devastating 2020 and early 2021, these numbers are encouraging signs that the contract catering sector’s recovery is underway. With many people continuing to work from home, it may be some time before sales get back to pre-COVID-19 levels, but the gradual return of education, leisure, and event catering over the second quarter has been a positive start. As is the case in hospitality, the pandemic has reminded us just how much consumers and organisations value contract caterers. Significant operational challenges remain, especially in recruitment and distribution, but we can be optimistic that demand will continue to pick up over the rest of 2021.”

On a rolling 12-month basis, sales in the year to end-June were 38% below the previous 12 months. This demonstrates the huge impact of on-off closures of private and public sector spaces on the contract catering sector over 2020 and 2021. CGA’s Contract Catering Tracker aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valu-

CLH Digital

RedCat Acquires The Coaching Inn Group Former Greene King boss Rooney Anand has announced he will acquire The Coaching Inn Group under his investment vehicle. Red Cat will take on the estate of 18 sites for an undisclosed sum. The Coaching Inn Group operates historic coaching inns in market towns including in the Cotswolds, Peak District, Leicestershire, Staffordshire, and

Cambridgeshire. Chief executive Kevin Charity and chief financial officer Edward Walsh will remain at the helm of the pub company within RedCat as it expands. RedCat acquired 42 pubs across England and Wales from Stonegate Pub Company sum earlier this year after launching in February 2021. The company has also bought the five-strong, Leicestershire-based Little Britain Pub Company. “I’m delighted that The Coaching Inn Group is becoming part of RedCat. It’s a business I’ve long admired and Kevin Charity is a class act. I look forward to building our pub hotels business and building our business together,” RedCat executive chairman Rooney Anand, said

Read all the latest news from the licensed industry at @CLHNews


Hiring a Chef from Outside the UK Post-Brexit 8

CLH Digital

Issue 70

By Chris Harber, head of immigration at law firm Boyes Turner (

The double whammy of Covid-19 and Brexit have created a recruitment crisis in the hospitality sector, with some businesses reducing their operating hours or closing altogether. Brexit has had a big impact on the ability of UK restaurants and hotels to recruit chefs from overseas. EU nationals can no longer travel to the UK to work under freedom of movement, however new immigration rules mean the sponsorship of chefs from overseas has been opened up with a significant reduction in the minimum pay rate.

KEY CHANGES TO THE IMMIGRATION RULES Under the pre-Brexit immigration rules, businesses could only sponsor a chef from overseas to work in the UK if the role met the strict definition of a ‘skilled chef’. This meant a head chef, executive chef or a similar senior role. The individual needed to have five years’ prior experience at that level and would need to be paid at least £30,000 for their role in the UK. Other types of lower skilled chefs were simply prevented from being sponsored, as chefs were not considered to be a high enough skill level. The rules around sponsorship changed in December last year. As a result of the introduction of the new Skilled Worker category the minimum salary level has been reduced and the minimum skill level at which

migrant workers can be sponsored has dropped to RQF Level 3, which now means that all chefs are eligible for sponsorship under the Skilled Worker category. In addition, previous restrictions on ‘fast food’ or ‘standard fare’ outlets sponsoring chefs have also been lifted. However, the guidance specifically rules out ‘cooks’ from being sponsored.

DO I NEED A SPONSOR LICENCE? One aspect which hasn’t changed is that employers must hold a Sponsor Licence before being able to offer sponsorship to migrant workers who don’t hold a visa in another category (such as the EU Settlement Scheme or as the dependant of a migrant worker). There is a lot to consider before applying for a licence. You will need to ensure you are able to comply with your sponsor licence duties; restaurants are a high priority of the Home Office, in terms of inspection. Therefore, you would be well advised to prepare for an inspection before the Home Office will grant a licence. There are also administrative costs to consider. The cost of a sponsor licence is £536 for a small business or £1,476 for a medium/large business. You will need to pay £199 for a certificate of sponsorship, to sponsor one individual. If you are recruiting from overseas you will need to pay something called the Immigration Skills Charge. This is £364 per year per sponsored individual, for a small business, or £1,000 for a medium/large business. On top of these costs there are also the Immigration Health Surcharge (£624 per year) and the visa application fee (generally £610 per applicant), however you can choose to pass some or all of the costs of these two onto the individual you wish to sponsor.

HOW MUCH DO I HAVE TO PAY MY CHEF? Normally, you will need to pay your chef at least £25,600 based on a

39 hour working week, however with the Skilled Worker category there are options to pay less than this depending on the migrant worker’s personal circumstances. If the migrant worker is classed as a ‘new entrant’, then you can pay considerably less – just £20,480. New entrants include individuals under the age of 26, as well as ‘recent graduates’ from UK universities, meaning the individual was most recently granted a Tier 4/Student visa, which expired not less than two years before they apply for their skilled worker visa. They must have completed a degree at bachelor’s level or above. If you are going to rely on the new entrant rate it’s important to highlight that you can only rely on this rate for four years, after this the Home Office will expect the migrant worker’s salary to have increased to at least £25,600.

DO I NEED TO ADVERTISE THE ROLE FIRST? There is no requirement for employers to advertise the role in the UK before offering the role to a migrant worker. However, the Home Office still requires employers to retain evidence of any recruitment activity that you have undertaken. If you did not advertise the role, you must be able to explain how you recruited the migrant worker. For example, if the migrant worker made a speculative application, was referred to you by a recruitment agency or worked for you previously these could all be reasonable reasons why you did not advertise the role. The end of freedom of movement certainly makes recruiting chefs from the EU more challenging. However, the sponsorship under the new Skilled Worker category, with its lower salary and qualifications threshold, is worth consideration for businesses who are hoping to address their recruitment issues by considering candidates from overseas.

Twelve Talented Chefs Revealed as National Chef of the Year Finalists having excellent nutritional credentials. The main course focuses on supporting British suppliers on land and at sea with a dish incorporating both meat and fish, whilst desserts should reflect the start of the pandemic, when ingredients were sparse, and households turned to baking for comfort. Chair of Judges, Paul Ainsworth said: “What a final we’ve got ahead of us with this incredible top twelve! There have been some truly creative and delicious looking dishes demonstrated in the first two stages of the competition and we can’t wait to taste them in the next round. This is the UK’s toughest culinary competition and any chef who puts themself forward in these challenging times deserves the utmost respect and recognition. I’m so honoured to support these twelve chefs as the Chair of Judges and can’t wait to find the next winner. That chef is certain to go down in history with their winning menu reflecting the toughest times our industry has ever faced.” During an Instagram Live on the Craft Guild of Chefs channel yesterday, renowned chefs Paul Ainsworth and David Mulcahy revealed this year’s National Chef of the Year finalists. Whittled down from 33 to just twelve, the finalists now go on to cook at CORD by Le Cordon Bleu. The final will be aired at a VIP red-carpet premiere at the Everyman Broadgate cinema on 21st October. The twelve chefs who have made it through to the final are: Marc Billings, head chef, Prestwold Hall and Hall Barns at Prestwold, Leicestershire Ben Boeynaems, executive chef, The Beaumont Hotel, London Ross Brown, chef de partie, BaxterStorey, London Iain Gourlay, head chef, Cringletie House Hotel, Scottish Borders Elliot Hill, head chef, Panoramic 34, Liverpool Christopher Niven, executive chef, Marine North Berwick, East Lothian Russell Plowman, senior sous chef, Restaurant Andrew Fairlie, Perthshire Stefan Sewell, head chef, RAF, Suffolk Jack Shaw, head chef, Lexington Catering/ Savills, London Adam Smith, sous chef, Gravetye Manor, Sussex Thomas Swaby, head chef, Inverlochy Castle, Fort William Gary Townsend, head chef, 1 Devonshire Gardens, Glasgow The chefs will serve up their original menus from the entry stage which allowed each chef to tell their story of the pandemic through food. Menus will include a vegetarian starter incorporating ingredients on the KNORR® Future 50 Foods list. These ingredients have been identified with the support of the WWF as having a positive impact on the environment, by improving the diversity of the crops we consume as well as

Before the cook-off, finalists will enjoy a mentor experience at the Tottenham Hotspur stadium on the 8th September where they will come together with Young National Chef of the Year finalists for a full day of culinary inspiration. Vice-President of the Craft Guild of Chefs and food innovation & sustainability director, Sodexo UK and Ireland, David Mulcahy commented: “It’s been another challenging year for the competition. We’ve had to tweak and adapt it to make it happen, but we’ve never lost sight of the vision, heritage and importance of this competition in our industry. It’s given chefs hope and focus when they really needed it and now we have something wonderful to celebrate over the coming weeks. It was such a dynamic group of chefs that entered this year, our judges really struggled to get it down to just ten, so after much deliberation we agreed to take twelve chefs through to the final. We hope the whole industry will be watching the live stream of the final as the next National Chef of the Year is crowned. I can’t wait to discover which of these talented, determined and resilient chefs that will be.” Alex Hall, executive chef at Unilever Food Solutions added: “We are really looking forward to seeing the vegetarian starters the chefs serve up using ingredients from the Future 50 Foods list. It’s important as an industry that we work together to promote sustainability and the National Chef of the Year competition is the perfect platform to raise awareness. All chefs have a duty to use ingredients responsibly and by cooking with ingredients from the Future 50 Foods lists, these NCOTY finalists are leading the way in influencing chefs to cook, for a better food future.” The industry can support the chefs in the final by joining the Craft Guild of Chefs for the live streaming on Thursday, 21st October, 2021. Look out for updates on and the Craft Guild of Chefs social media channels. NCOTY is run in partnership with KNORR and supported by CCS, Churchill, Rational UK and Le Cordon Bleu.

Over 17,000 Extra Outdoor Seats On England’s Streets In Less Than A Year Issue 70

More than 3,300 fast track applications have been lodged by businesses such as cafes, bars and restaurants to expand their footprint onto England’s streets, as companies across the UK continue to go the extra mile to protect jobs, maximise revenues and ultimately stay solvent. PwC analysed 3,366 applications across 343 civic bodies covering England’s unitary authorities, metropolitan districts, London boroughs, county and district councils where the licences can be granted. Breakdowns of the 1,022 licences with available tables and chairs data placed at least* 17,045 extra customer seats outside. Pavement licences are valid for between 3-12 months, and were introduced by the UK government on 22 July 2020. The intention was to help English businesses boost customer numbers outside and partially offset the impact of social distancing and indoor restrictions on revenues. Of the 3,366 applications tracked to June 2021, 2,061 were approved, with 350 rejected, 490 pending and 11 withdrawn**. Hotspots include Westminster – which hosts more than 3,700 bars, restaurants and pubs – processing more than a third of total applications (1,310***), Kensington & Chelsea (442), Hackney (95), Islington (74) in London. Across the country, there was significant uptake in Northern cities including Liverpool (348) Newcastle (103) and Bradford (54). The absolute number of extra seats is likely to be markedly higher given the 490 pending applications and chairs data only being available for a third of applications. Also, some councils only record live applications or have reduced access to licensing registers due to council offices being closed or operating with less staff during the pandemic. The applications were made by a vast array of businesses, including coffee shops, hairdressers, hotels, pubs, bars and cafes, luxury retailers, co-working spaces, Michelin-starred restaurants and fast-food operators. Some businesses even took the opportunity to expand into space left unused by neighbours including theatre companies in temporary closure.**** Zelf Hussain, retail restructuring partner at PwC, said: “The take up of these pavement licences shows that for all forms of hospitality businesses, just how much effort they are making to keep going and how every penny counts, especially in times of financial stress. “The last social distancing restrictions are lifting, but we’ve seen businesses encouraging customers to keep using their outdoor spaces. Some customers still feel more comfortable being outside, especially during the summer months, helping to allay any lingering concerns about meeting indoors. One seat, or cover, at a casual dining operator can generate around £6800 a year. Consequently the revenue generated for thousands of

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businesses by having an extra 17,045 seats operating for an average of 10 hours a day throughout the week at various points over the last year across England, can be vital to their survival.” The measures, although temporary, reflect wider efforts by businesses to reposition themselves and keep revenues ticking over wherever possible. Pavement licences have been particularly popular due to the speed of processing. Applications can be approved in 10 working days in some cases. In comparison, a standard tables and chairs licence can take up to eight weeks for consultation and approval, and cost more than £1,200 for five tables or more.****** Claire Fox, operational restructuring partner at PwC, commented: “Six weeks’ less lead time means vital revenue is flowing through a lot faster as trading costs inevitably increase while businesses reopen fully. It also allows companies to capitalise on the summer months and increasing staycations before winter sets in. The potential increased ‘footfall’ is helpful as businesses try to balance operational costs – many are reporting higher overheads due to the increased staffing and hygiene measures required. “Stock and materials still have to be bought in advance, staff still have to be paid, and liabilities including business rates and rent arrears will eventually have to be addressed. Companies already dealing with changing consumer habits and the potential impact of hybrid working patterns are increasingly finding themselves having to explore where costs deliver the greatest return, making key decisions on what can be taken out while trying to protect jobs.” As the roadmap for reopening was unveiled, March, April and May 2021 recorded more than half (54%) of the total number of 3,366 applications. At least 678 were made during the period in London. In the regions, at least 1,164 requests were made for licences across the same period. Pavement licences were due to expire on 30 September 2021. However, the government has now confirmed an extension to these provisions for a further 12 months. Consequently the shift to increased ‘al fresco’ commerce is set to continue as businesses fully emerge from lockdown. Toby Banfield, restructuring partner at PwC, commented: “We now enter a crucial period as government support tapers off and companies try to reopen fully in an economically viable way. For some, these licences provide vital additional revenue and give customers confidence they can enjoy eating out in a socially distanced way. “However, not all businesses would have been able – or even wanted – to secure a licence. In fact, there are many who have not reopened even on a limited basis. Our previous research with the Local Data Company revealed that more than 5,500 outlets of chain businesses, including restaurants and pubs remained temporarily closed after the first lockdown. It was simply not economically viable to reopen given reduced footfall.”

Hospitality Not Viewed As Attractive Career Choice 10

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With ongoing staff shortages within the hospitality industry, new research finds that only 1-in-5 UK adults consider Hospitality to be an appealing industry to work in. The new research from research consultancy KAM aims to measure the perception of Hospitality as a potential career choice for UK adults. It found that 23% still view Hospitality as a “short-term stop gap” and only 10% see it as a well-respected career choice. Generation Z and younger millennials saw a career in Hospitality as

more attractive than over 55-year-olds, with 28% saying it was an appealing industry compared with 11% of the older age group. KAM says a key issue the research identifies is that younger adults at the beginning of their career are unlikely to be encouraged by older family members into the Hospitality sector. Only 11% of UK adults said they’d be “very pleased” if a younger family member chose Hospitality as a career (26% would be ‘quite pleased’.) Just 12% would actively recommend working in Hospitality as a career. Katy Moses, MD, KAM: “With A-levels results and GCSE results just in, it’s distressing to find that these young adults are unlikely to be encouraged by older family members and friends to work in our great industry. Only 4% of those between 45-55 years old (the likely age range of these kids’ parents) said they’d be ‘very pleased’ if younger family members chose a career in Hospitality. We are without a doubt fighting against a negative perception towards the industry. We know Hospitality offers amazing career opportunities- it’s time we started telling the world. Loudly.” KAM found that the view from within the industry was more positive compared with those who had never experienced working within Hospitality. 28% of past or present Hospitality employees said they saw it as an appealing career compared with just 14% of those who have never worked in the sector. Those without experience of the industry were more likely to view it as “short-term stop gap career”- 27% compared with 19% of past or present Hospitality employees. Katy Moses, MD, KAM: “It seems that those who have had the chance to work within the industry are much more likely to see its appeal. The general perception however is not as positive: only 18% perceive it to be a fun industry to work in, only 11% think it has good career prospects, only 10% think it would offer a good work/life balance. We need to elevate the entire view of the industry to make it a more viable career prospect to avoid ongoing continuation of this current crisis. Hospitality is fast-paced, exciting and the rewards can be immense- but we need to attract the right people into it!” The research was carried out in support of a new industry wide initiative headed up by brand and marketing consultant Mark McCulloch, called Hospitality Rising. Its aim is to bring hospitality companies together to change the long-term perception of the industry as a credible career choice. Mark McCulloch, founder of Supersonic and Hospitality Rising: “The entire industry needs a re-brand when it comes to its appeal as a career choice. KAM’s research proves that working in Hospitality just isn’t seen as an appealing option by most. The industry needs to act now to address this issue in the long term and the support we’ve already had

for Hospitality Rising shows that many operators are ready to work together to do just that.” More positively, the research also found that 1-in-2 UK adults of working age said they would at least consider working in Hospitality if the opportunity arose, while two thirds of ex-hospitality employees said they would consider returning to the industry in the future. You can download KAM’s research at and find out more about Hospitality Rising at

Post Covid Loneliness “Serious Issue” with Pubs To Play Part In Recovery pub. We encourage publicans to connect with local groups and organisations they can work with to host ‘Join Inn’ events. Not only will these activities help those experiencing feelings of loneliness, but also publicans suffering the financial and emotional impact of the past 18 months.”

A survey for its new report ‘Loneliness Beyond Covid’ reveals that nearly three quarters of UK adults (71%) think loneliness is going to be a serious issue beyond Covid-19. The report also highlights that around a million more people became chronically lonely during lockdown – resulting in 3.7 million adults reporting that they were often or always lonely by the beginning of 2021 (ONS).

She adds: “Covid-19 has reinforced the importance of pubs and good publicans in many communities, as they focus and respond to the needs of local people by diversifying to provide essential services. We have an opportunity to build on this, making sure people in local areas are connected.”

The groups of people reporting the highest levels of loneliness are young people (aged 18-30), those living alone, people on low incomes or unemployed and people with a mental health condition. The report says that it is important that the community infrastructure of pubs and libraries, cafes and community centres are a part of our society’s recovery from the serious issue of loneliness, due to the rapid change in our neighbourhoods following the pandemic. It highlights pubs as important for social connection and interaction, as well as acting as community hubs in many places. ‘Loneliness Beyond Covid’ also asserts how building connections is easier in neighbourhoods which offer a range of different places and spaces for different types of interaction – from opportunities for casually bumping into one another, building a sense of familiarity, to places where people can meet collectively. Pubs and cafes are among places it cites which can help build connections, along with ‘third spaces’ such as post office queues and buses. Deborah Kemp, Pub is The Hub’s ambassador for loneliness, says: “This report again highlights how our ‘Join Inn – Last Orders for Loneliness’ campaign,, is now more important than ever to help support a publican’s focus on loneliness following the other devastating pandemic of the past 18 months.”

MULTI SOLUTIONS TO COMBATING LONELINESS CtEL’s** ‘Promising Approaches’ framework strategy highlighted in the report recognises that there’s no single solution to loneliness, with


every individual needing to find something that’s meaningful to them, and which gives them the motivation and opportunity to meet with, and connect to, others. It says to enable this connection, thriving communities that offer a range of different activities and options are needed, including: • Social activities such as community cafes, play groups or social clubs • Exercise and sports groups • Arts and cultural activities, from visiting the theatre together to community choirs • Opportunities to learn new skills together • Chances to volunteer • Peer support groups Another key point in the report is how people need opportunities to join in, to belong and to contribute. They need a warm welcome, encouragement to stay, and an opportunity to build relationships over time. PiTH’s Deborah says: “Publicans are well positioned to help tackle the issue of loneliness in their local areas, helping to support and offer a range of simple activities which encourage people to ‘Join Inn’ at their

Robin Hewings, programme director of the Campaign to End Loneliness says: “Covid-19 has opened everyone’s eyes to loneliness, which is why a large majority of people in our survey agreed that loneliness will be a serious issue even beyond the pandemic.” He adds: “More of us have been touched by loneliness personally and it has opened up conversations about this serious issue. If we pay deliberate attention to loneliness as we try to build back better, we can support those who are already lonely and pursue a truly connected recovery.” Download the full report here:

PUBS “CRUCIAL ROLE” IN COMMUNITY WELLBEING The Government’s Hospitality Strategy, published in July by the Department for Business, Energy and Industrial Strategy, also recognises that pubs play a “vital role” at the heart of communities “giving a welcome space for people to come together.” The report also acknowledges the “crucial role” that pubs have in promoting positive mental health and wellbeing, with the Government saying it would work with the sector to champion hospitality’s role in community wellbeing

UK Government Should Pay For Expensive PCR Tests Crippling The Travel & Tourism Sector Issue 70

The World Travel & Tourism Council (WTTC) says the government should bear the cost of hugely expensive and unnecessary PCR tests for fully jabbed citizens, which are deterring Britons from travelling. Over the weekend, the UK Health Secretary Sajid Javid requested the Competition and Markets Authority (CMA) step in to investigate ‘excessive’ pricing and ‘exploitative practices’ among PCR Covid test firms. This follows widespread reports of vast differences paid by travellers for PCR tests by different companies. Currently, the cost of PCR tests vary enormously between providers, with the average costing around £75. However, some firms are offering express PCR test results within 90 minutes at a cost of up to £400. This makes UK PCR tests among the costliest in Europe – partly due to the 20 per cent VAT charge applied on top. Now WTTC, which represents the global private Travel & Tourism sector, says it’s time the government stepped up to pay for people’s PCR tests in full if they are fully jabbed. This would remove the huge financial burden, which is depressing demand for travel, effectively halting the revival of international travel. Genomic sequencing data from PCR tests is harvested by the government to rapidly identify variants of concern, understand transmission and slow the spread, however WTTC challenges why consumers should have to pay for this. The global tourism body believes if the government won’t pick up the

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bill for PCR tests, it should at the very least replace the need for PCR Day two tests from green and amber countries with affordable and effective antigen tests, for fully vaccinated travellers. As in other countries, only those testing positive should need to take a PCR test.

According to research by WTTC knowledge partner, YouGov, carried out earlier this summer*, almost half of British adults (47 per cent) viewed the financial costs of COVID-19 tests as a main barrier to international travel.

Virginia Messina, WTTC Senior Vice President and Acting CEO, said: “For many people – especially families and small businesses on a budget – the crippling added cost of the unnecessary PCR tests makes the difference between being able to travel or not.

The research also found worries over the cost of tests were placed even ahead of personal health concerns, which came in at 34 per cent.

“It’s clear that many British adults simply can’t afford to travel overseas at all if they have to pay the excessive cost of PCR tests. “More affordable antigen tests, with PCR tests for those who do test positive, will help keep travellers safe and make taking a trip overseas within the budget of most people. “But if the government wants extra information for genomic sequencing – they should pay for it. If they don’t pay, then consumers will vote with their feet and avoid international travel altogether, further damaging the already struggling UK Travel & Tourism sector. “At the very least, we support the investigation by the Competition and Markets Authority (CMA) to look into the excessive pricing of PCR tests which is deterring the revival of international travel. “But unless the government sees sense and accepts the financial responsibility for PCR tests for the fully vaccinated, WTTC fears the UK Travel & Tourism sector is going to continue to buckle while demand for travel remains depressed.”

Meanwhile, more than half (53 per cent) of British adults said the cost of PCR testing will make a significant impact on their budget if they were to travel abroad this year. Last week WTTC also called upon the UK government to abandon the confusing and damaging traffic light system and replace it with green and red list categories. These more easily understandable rules, for double-jabbed and unvaccinated travellers, would let consumers know exactly where they stand to make informed decisions about where to travel. WTTC says under its plans, returning UK visitors would only need an affordable antigen test, with additional costly PCR tests reserved for those who tested positive. Unvaccinated visitors would continue to take a test on departure, as well as a PCR test on Day two of their return. WTTC has helped to spearhead the coordinated international response to the impact of the pandemic upon the global Travel & Tourism sector – which has so far cost 62 million jobs in the sector and suffered a loss of almost US$4.3 trillion.

The Three Crowns In Plymouth is a Stonegate Pub of the Year at This Year’s Great British Pub Awards Following a rigorous selection process, The Three Crowns, on The Parade in Plymouth, has reached the final six in the Stonegate Pub Partners Pub of the Year category of the Great British Pub Awards (GBPAs). Seeing off hundreds of other entries, the pub’s evolving business operation in the most challenging of circumstances formed a large part of the pub’s success. The Great British Pub Awards recognise, reward and celebrate the fantastic work pubs do for our country and their communities, the established industry awards is widely considered to be the Oscars of the British Pub Industry. The Three Crowns has been transformed into a ‘boutique B&B’ in recent years by publicans, John and Tracey Allen, and now offers à la carte dining along with a fabulous cocktail bar. It offers a relaxed garden with the capacity to seat 40 people in its suntrap courtyard or watch live sports on the 60-inch

weatherproof TV. Tracey said “We are absolutely delighted to be in the finals of the Great British Pub Awards! The Three Crowns has completely transformed, both aesthetically and in reputation over the last few years, so it is particularly amazing to have that recognised in such a way. I’m so proud of my team and everything we’ve achieved over the last 18-months.” Simon Longbottom, CEO of Stonegate Group, said: “The entirety of the Stonegate Group is behind John and Tracey and their team. We are incredibly proud of the ingenuity they have shown in the face of adversity and their contribution to the success of the Three Crowns, as both a pub and as a business. On behalf of myself and the entire business, we wish them every success in the finals.”

Tapping Into The Outdoor Vibe 12

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By Craig Wareham, CEO, OutdooractiveUK (

will attract visitors out of season. It also can make your pub or cafe a ‘destination’ for walkers or cyclists - many of whom plan their activity to pass by a pub for lunch, or to start or end at a hotel, cafe or pub. After a brisk walk or cycle, sitting outside is less of an issue, particularly if you have a dog, and many big group events are focussed on a shared activity. More people have started engaging with pubs online as they get used to using apps to order drinks and food and visiting the website to check opening times and book tables. Adding a page to your website to profile activities nearby will also enable our venue to come up in Google searches when people are looking for somewhere good to eat near an attraction. Natural England has just announced that it hopes to gain approval for all sections of the England Coast Path by the end of the year, with some sections already open as waymarked paths. Parts of the path have been profiled in programmes such as Coastal Britain and interest in completing the routes on foot or cycle is growing. Gazebos, stretch tents, pods that are illuminated at night – the gardens and yards of pubs and venues up and down the country have been adapted to outdoor living. This has coincided with popular interest in countryside programmes such as Clarkson’s Farm and Kate Humble’s Coastal Britain and the wider use of apps for booking meals. When combined, these trends create a new business opportunity for publicans and ensure new investments are used all year around. Promoting a pub, hotel or restaurant as a venue for outdoor enthusiasts

If your pub or hotel is located near to a long-distance route, then promoting this – perhaps with a link to the relevant route from your website or adding it as a Point of Interest, that is a specific physical location of interest – would encourage those completing the trail to consider a midweek overnight stay or meal at your venue. You also don’t need to be in the countryside to benefit from a new interest in the outdoors. The Walkers are Welcome initiative aims to support smaller towns to

encourage walkers and promote local businesses. Pubs, cafes and restaurants are among those that can benefit through inclusion in promotional materials and as a start (and end point) for walks. And walking festivals are moving into cities, for example the Bristol and Greater Manchester Walking Festivals this year both included self-guided walks that can be followed around the year using an app on a smartphone. So, support for these types of initiatives can literally ensure that your pub is on the route. These types of promotions encourage visitors, but there is also value in creating outdoor challenges to build a sense of comradery and ownership of the pub from the locals. September and January are both times of new starts, when people are more aware of the need to improve their mental wellbeing, making it easy for groups to set up challenges, to gain fitness, raise money for charity or build friendships. There are a number of ways of doing this that enable sharing of routes and times with groups. Updates could be posted by the pub on community Facebook pages to encourage interaction and provide a source of content that will have a life of its own. Content marketing is the next big thing and creating original, shareable content with recommendations of good walks, cycle rides, leisure activities and updates on community challenges can create a rich seam of ideas for outreach on a range of social platforms.

Deliveroo Growth “Ahead of Expectations”

Food delivery specialist Deliveroo has reported growth “materially ahead of expectations” in its first half of trading, when performance proved resilient as Covid restrictions eased. Revenues in the six month to the end of June increased 82% to £922.5m thanks to gross transaction value (CTV) more than doubling to £3.4bn, driven by an increase in monthly active consumers year on year. Meanwhile, Deliveroo’s statutory loss before tax improved to £104.8m compared to £128.4m in 2020. Deliveroo also now has the most food merchants in the UK of all delivery platforms. The food delivery platform said that in recent months it had not seen a material impact on orders or average order value in the UK and Ireland. Its management’s outlook for the rest of the year was “optimistic but prudent”, confident in continued year-on-year growth with an expectation that average order values will revert towards pre-pandemic levels.

Will Shu, founder and chief executive of Deliveroo, said: “We have reported strong performance in the first half of the year and continued to make good progress in executing our strategy. As a result, I believe that we are well positioned to take advantage of the huge opportunity ahead. “We are seeing strong growth and engagement across our marketplace as lockdowns continue to ease. Demand has been high among consumers. We have widened our consumer base, seen people continuing to order frequently and we now work with more food merchants than any other platform in the UK. At the same time, more riders are choosing to continue to work with the company because they value the work we offer. “As reflected in our guidance, while we expect that consumer behaviour may moderate later in the year, we remain excited about the opportunity ahead and our ability to capitalise on it.”

Self-Isolation Removed for Double Jabbed Close Contacts from 16 August 14

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defence provided by the rollout is allowing us to get even closer to normal life. If you haven’t already, please make sure you come forward for your jab at the earliest opportunity.

From Monday 16 August, people who are double jabbed or aged under 18 will no longer be legally required to self-isolate if they are identified as a close contact of a positive COVID-19 case. The change was announced last month, as part of step 4 of the Government’s COVID-19 roadmap. With 75% of people having received both doses of the vaccine, the majority of adults will no longer need to self-isolate if they are contacts.

The vaccine previously allowed critical workers to leave self-isolation to ensure vital services continued. The changes introduced on 16 August will mean that, with some additional precautions for health and care settings, fully vaccinated contacts will routinely be able to attend work if they do not have symptoms.

As of Monday, double jabbed individuals and under 18s who are identified as close contacts by NHS Test and Trace will be advised to take a PCR test as soon as possible to check if they have the virus and for variants of concern. People can order a PCR home test online or by calling 119, or going to a test site. As double jabbed people identified as close contacts are still at risk of being infected, people are advised to consider other precautions such as wearing a face covering in enclosed spaces, and limit contact with other people, especially with anyone who is clinically extremely vulnerable. They will not be required to self-isolate while they wait for the results of the PCR test. Double vaccinated adults will no longer be required to self-isolate from Monday, as long as they received their final dose of an MHRAapproved vaccine in the UK vaccination programme at least 14 days prior to contact with a positive case. Anyone who tests positive following the PCR test will still be legally required to self-isolate, irrespective of their vaccination status or age in order to break onwards chains of transmission. Meanwhile anyone who develops COVID-19 symptoms should self-isolate and get a PCR test,

and remain in isolation until the result comes back. Health and Social Care Secretary Sajid Javid said: Asking the close contacts of people with COVID-19 to self-isolate has played a critical role in helping us get this virus under control, and millions of people across the UK have made enormous sacrifices by doing this. Every single one of these sacrifices has helped us protect the NHS and save lives. Getting two doses of a vaccine has tipped the odds in our favour and allowed us to safely reclaim our lost freedoms, and from Monday we can take another huge step back towards our normal lives by removing selfisolation requirements for double jabbed people who are contacts of people with COVID-19. Double jabbed people who test positive will still need to self-isolate. Vaccines are what will bring this pandemic to an end – the wall of

Regular testing remains critical to controlling the virus as restrictions ease. Anyone with symptoms should take a PCR test to find out if they have the virus and to allow new variants to be detected. Alongside PCR testing for anyone with symptoms or who is a close contact, everyone in England is encouraged to take up the government’s offer of free, twice weekly rapid testing to find additional cases among people who do not have symptoms. UK Health Security Agency Chief Executive (UKHSA), Dr Jenny Harries said: Thanks to the huge success of the vaccine programme, we are able to ease self-isolation requirements for double jabbed people and under 18s. It is important that close contacts continue to come forward for a PCR test, in order to detect the virus and variants of concern. Although two doses of vaccine will greatly reduce your own risk of becoming unwell with Covid-19, it is still possible to contract the virus and pass it to others. So if you develop symptoms at any time – vaccinated or not – you should get a test and be very careful in your contact with others until you have received a negative test result.

Pandemic Drives Households To Increase Spend On Takeaways By Almost A Half UK lockdowns prompted Brits to increase spending on takeaways by almost half (42 percent) as the hospitality sector closed to on-site dining, according research.

Since the pandemic, a third (37 percent) of Brits admitted to trying something new with food ordering including a fifth (19 percent) who have ordered a takeaway from a pub or restaurant that previously only offered an eat in service.

Research by KPMG with over 2,000 consumers in spring 2021 found that the average spend per person on takeaways had risen to £641, due in the most part to the restrictions of visiting on-site dining. This is a significant increase since the research was last conducted in August 2019, when the average spend per person on takeaways that year was £452.

One in five Brits (17 percent) admitted to having tried meal kits from a restaurant or a recipe box from a dedicated provider.

The report, “Food for thought”, crowned Nottingham as the takeaway capital of the UK with average spend standing at £1,097 per person in 2021, up almost four times on the £299 average spend of a Nottingham consumer in 2019. Liverpudlians spent the least on takeaway food with the average spend at £346 per person, whilst fast food lovers in Belfast and Sheffield also spent below the £400 mark. Three fifths (61 percent) of those who have ordered a takeaway or a meal kit say they will go to a restaurant in person based on their positive experiences of ordering their food over lockdown. Commenting on the findings, Will Hawkley, Global Head of Leisure and Hospitality at KPMG said: “The increased appetite for takeaways has in part been driven by the pandemic, but credit must also go to restaurant operators who took innovation to new levels to capitalise on booming demand. They adapted to the channel-shift of athome consumption with direct-to-consumer offerings, such as meal kits and subscriptions. “The hospitality sector is steeped in customer-centricity and creativity and, through necessity, has condensed a decade or more of innovation into less than a two-year period.” Chinese was cited as the most popular cuisine to be ordered amongst those surveyed (55 percent), followed by Pizza (52 percent), Indian (45 percent) and Fish and Chips (39 percent).

The Pubs are Back! It’s so nice to see packed pubs, busy hotels and restaurants thriving again – with the strict lockdowns behind us we are all so very excited about the future again and the sector is oozing positivity. The past months have taught us not to take anything for granted. Seeing your customers ordering food, drinking beer and having a good time is pleasure you can’t measure. With the sector booming there has never been a better time to refresh your offers and the best way to do this is to visit the HFE Signs online library for Pub Banners – here you will find hundreds of pre-designed out-

Will Hawkley observed: “Our survey suggests that growth in takeaway consumption is here to stay, which will continue to bring more entrants into the market. Even though ultrarapid grocery delivery companies are playing in a different market to meal delivery, there’s scope for them to eat into takeaway operators’ market share too. “Embracing a multi-channel offering with the right mix of eat-in, takeaway and meal kits promises enormous growth potential and could attract investors for operators. Reverting to pre-pandemic operations and channel mix is unlikely to be a recipe for success.” Other key findings from the research: • Three-quarters of Brits (76 percent) said they ordered takeaways, doing so on average once a week. • 39 percent say they order takeaway as a treat, whilst 17 percent do so for the convenience. • Norwich has the second highest average spend per person at £978 followed by London with an average spend of £781. • 39 percent of people order takeaway by phone – marginally down from 43 percent in 2019. • Use of third party apps increased from 34 percent in 2019 to 37 percent in 2021. • 18-34-year-olds prefer using third party delivery sites with over half (54 percent) ordering this way compared to just 20 percent of those aged 55+. • 34 percent of people say discounted offers would get them to order more frequently in future.

door grade banners, all of which can be customised to suite your needs at no extra cost. Pub banners can be printed to any sizes to fit your space, the most popular size is the 8ft x 3ft and these are on a special promotion - Three 8ft x 3ft Banners for £90+vat and you can even mix the designs if you like! Bespoke print and bespoke sizes are available, and even with this its buy 2 get 3rd free! Furthermore you get free UK mainland delivery when ordering two or more Pub Banners. So, to get some ideas or get you next marketing campaign planned out visit today! See the advert on page 5.

Pubs And Bars Grow Channel Share, As Average Spend Continues To Grow According to the latest data from Lumina Intelligence Eating & Drinking Out Panel, consumer participation in the eating out market grew remained stable at 50% in the 4 w/e 11 July 2021 (vs. 4 w/e 13 June 2021). Visit frequency also remained stable at 1.4 times per week over the same period. With the Euros taking place throughout June and July, there has been a shift in channel share in the last 4 weeks. As consumers flocked to catch the football, pubs & bars have continued to gain channel share, accounting for 15.0% of total eating out occasions across the four weeks – up 2ppts versus the previous period. Restaurants also continue to grow share, up 0.6ppts to 12.7%. Average spend per visit across the eating out market also continues to grow, as higher spend channels continue to grow share at the expense of low-ticket

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channels. Average spend in the 4 w/e 11 July 2021 was £9.79, up +2.6%. This is also reflected in an increase in day part share for dinner, up by +0.7ppts over the last 4 weeks, from 31.5% to 32.2%. Popular dinner items have therefore also increased in share, including burgers (+0.6ppts) and pizza (+1.2ppts). Commenting on the results, Insight Director at Lumina Intelligence, Blonnie Whist, said: “With many consumers remaining cautious amidst rising coronavirus cases in June/July, participation and frequency of eating out remained stable. However, a shift towards pubs & bars and restaurants from lower-ticket solutions like retail and coffee shops has driven an increase in average spend per visit. Pubs will have no doubt capitalised on the recent success of the England team at the Euros.”

Beavertown Brewery Launches its First Pub the 1970s, but was more recently used as Tottenham Hotspur’s former Ticket Office. The Beavertown restoration of Corner Pin will restore the site to its former glory and bring something brand new to the area.

Beavertown Brewery has announced the launch of its first ever pub, Corner Pin, crash landing into Beavertown’s home in the heart of Tottenham on Wednesday 1st September 2021. For the first time in its 9 year history, Beavertown is opening the doors to a real-life venue, taking all of the brand’s creativity to its very own Tottenham pub. Popping with vibrant blasts of colour and iconic Beavertown designs, Corner Pin will encompass everything that makes Beavertown unique, bringing a soon to be announced menu of delicious pub food, and of course, the all-important Beavertown beer, to its brand new north London location. Sitting bang-opposite The Tottenham Hotspur Stadium, Corner Pin is the perfect hangout for both devoted fans of the beautiful game and non-fans alike. Set over three floors and with a sun-trap beer garden for the warmer months, the pub is set to be the go to destination whether it's for a quick prematch pint or a fun evening with friends. A pub has stood on the Tottenham spot for generations and held the name ‘The Corner Pin’ since

Logan Plant, Founder of Beavertown Brewery, commented: ‘We’re thrilled to be opening our first ever pub in Tottenham, the place we call home. We can’t wait to open the doors to this historic venue and breathe new life into the much-loved pub, the only way we know how…with epic design, cracking beer and a great atmosphere.’ Alex Thorpe, Senior Business Development Manager at Tottenham Hotspur FC, commented “We are excited to reveal our plans to restore The Corner Pin to its former use – a vibrant and modern pub that is sure to be popular amongst our fans, our local community and visitors to the area. As a business rooted in this community, Beavertown Brewery shares the Club’s vision for Tottenham and we are delighted to be working with them on this project that aims to bring a further boost to the local economy.”

The Shock Factor Sudden Cardiac Arrest (SCA) does not discriminate and can occur at any time or in any place. According to the Resuscitation Council, approximately 200 cardiac arrests occur each day in the UK. 90-95% of cardiac arrests are fatal. Just 5-10% of people who suffer a cardiac arrest outside of a hospital environment survive. This is often due to a lack of quick and effective treatment. Medical emergencies such as SCA are life threatening so having the correct equipment and training in place is essential.

THE IMPORTANCE OF HAVING DEFIBRILLATORS IN THE HOSPITALITY SECTOR Such is the varying nature of the hospitality sector, it’s staggering to think that having a defibrillator is not a legal requirement for UK hospitality businesses. As a hospitality organisation, pro-

people in the UK would be confident in performing CPR on a stranger. Therefore, training and equipping your staff with the knowledge and confidence to perform effective CPR and defibrillation is a necessity.


viding access to defibrillators, as well as training your staff how to use them, should be a mainstay of your health and safety provision. In the event of a Sudden Cardiac Arrest, effective CPR and defibrillation are critical to the individual’s chances of survival. If a defibrillator is used and effective CPR performed within three to five minutes of collapse, the chance of survival increases from 6 per cent to 74 per cent. Yet one of the main reasons so few people survive Sudden Cardiac Arrest is due to defibrillation not being provided quickly enough after they have collapsed – with findings showing that only 22 per cent of

While we cannot prevent Sudden Cardiac Arrest, we can prepare for it by ensuring that all hospitality venues have access to defibrillators. Ensuring your venue has access to a defibrillator will allow you to act effectively and confidently in the event of an emergency. At defibshop, our mission is to ensure that all UK businesses have the skills and knowledge to save a life. Speak to our defibrillator specialists today and take the next steps to ensure your workplace is heart-safe. To find out more visit or contact our friendly experts on 0161 776 7420. Alternatively see the advert on page 7.

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 Follow us on : Facebook, Twitter, LinkedIn


How To Create A Better, Greener and More Energy Efficient Hospitality Business 16

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By Tim Rook, Chief Markets Officer at Clade Engineering ( Whether you own a restaurant, hotel, pub or bar, hospitality businesses all have one thing in common - high levels of energy consumption. In fact, research from the Carbon Trust has found annual energy costs for the hospitality sector are more than £1.3 billion, resulting in carbon emissions in excess of 8 million tonnes per year. Forecasts indicate that, without action now, these numbers will continue to grow. The good news is that reducing energy use makes great business sense. It can not only save you money, but also enhance your reputation amongst customers and help everyone in the fight against climate change. The hospitality sector is diverse, but there are several common areas where energy is wasted - notably, heating, lighting and hot water. Business owners should implement a mix of both short and long-term energy saving strategies to help reduce their carbon emissions. Low cost ‘quick wins’ can immediately improve energy use and costs, while long term solutions can provide savings of up to 25%. If you’re not sure how to make a better, greener and more efficient

business, the following swaps are a good place to start. LED light bulbs - Lighting plays a key part when it comes to making your hospitality business attractive to customers, but according to research by the Carbon Trust, lighting can account for 25% of energy use in a typical pub. Switching your light bulbs to LEDs is one of the most straightforward ways to improve this - LED bulbs can reduce your lighting energy use by up to 80%. They were expensive when they first became available but costs have dropped significantly in recent years, and they last longer too. While a standard incandescent bulb has a lifetime of up to 3,000 hours, the equivalent LED bulb can last up to 75,000 hours. Not only do they have a long lifespan, but LED bulbs are adaptable and controllable too, meaning they can provide all types of lighting at a fraction of the impact on the planet, and your bottom line. CO2 heat pumps - Guests expect a comfortable temperature, whatever time of year they’re visiting your business, but with heating and hot water accounting for more than 60% energy use in hospitality businesses, this can become a big drain on your finances, as well as the planet. In fact, if we want to meet the UK’s Net Zero 2050 target, we need to reduce heat emissions by 95%, and this means embracing new heating technologies. CO2 heat pumps are a green alternative to traditional heating systems as they don’t use any fossil fuels, instead generating heat using energy from natural sources. They’re a great option for hospitality businesses as they are the most scalable solution on the market right now and they’re effective too - recent reports have revealed that hotels

with heat pumps use 20% less electricity on heating per square meter than those without. Smart devices and sensors - Using lighting and heating in empty rooms can be a huge drain on energy. Installing occupancy sensors will ensure that lights are only on when someone is in the room, and they can be particularly useful in offices, toilets, corridors and storerooms. When it comes to controlling heating systems, programmable timing switches will give you the most flexibility, allowing you to set the temperature depending on the time of day and day of the week. They take some time to program initially, but once you’ve fine-tuned the settings they can result in significant savings. Finally, you can’t manage the things you don’t measure, so ask your energy supplier to install a smart meter to keep an eye on what has the biggest impact on your energy bills. Once you know what these are, you can take steps to reduce them. Making your premises more energy efficient is easier with new builds, where sustainable options can be included from the outset, but equally there are many ways in which existing buildings can maximise their energy efficiency. While the initial costs can seem intimidating, any subsequent savings in energy costs will go straight on your bottom line. Putting sustainability at the heart of your strategy is not only good for your wallet, but necessary for the environment. After all, there is no planet B.

Business Banking Resolution Service (BBRS) and Director of the Tourism Alliance, Kurt Janson, Call On Tourism And Hospitality Businesses To Register Unresolved Historical Banking Complaints A new, independent, and free dispute resolution service, the Business Banking Resolution Service (BBRS), is appealing directly to tourism and hospitality businesses to see if their long-standing bank disputes can be tackled.

The BBRS has two schemes, a Historical Scheme looking at cases arising before April 2019 and dating back to 2001, and a Contemporary Scheme for more recent complaints. Depending on the date the complaint was first logged with the bank, the business needs to have had a turnover of:

It is estimated that, over the past 20 years since 2001, some 600,000 businesses could still have an outstanding dispute with their business banking provider. Around 40,000 current and former, typically mid-sized, businesses in the hospitality and tourism sectors alone dating back to 2001 may be able to benefit from the service according to ONS data. The BBRS and Director of the Tourism Alliance, Kurt Janson, are urging businesses to see if they can apply.

2001 – 2009: between £1 million and £6.5 million 2009 – 2019: between €2 million and £6.5 million 2019 onwards: between £6.5 million and £10 million The process is overseen by Chief Adjudicator, Alexandra Marks CBE, a Deputy High Court Judge, and aims to resolve disputes based on what is fair and reasonable for each case.

The service, which covers SMEs’ unresolved banking complaints, has launched this new campaign to encourage businesses to apply soon, especially for historical cases arising before April 2019 for which the deadline for applications is 14 February 2023. The BBRS helps businesses through the process with personalised support from Customer Champions - highly skilled and experienced dispute resolution experts. It is fully independent and free to use. Businesses can find out full details, including if it is appropriate for their situation – and register – at:

WHAT TYPE OF COMPLAINTS CAN THE BBRS HELP WITH? To use the BBRS, customers need to be - or have been - the owner or director (or personal guarantor) of a business classed as an SME and have a complaint against their bank that has never been resolved. Businesses may qualify for support if their case has not already been settled, been subject to an independent review, or gone to court.

Cereal Partners UK

Mikey Billingham – Out of Home Business Manager At Cereal Partners UK we have been in regular contact with our Hospitality customers throughout lockdown, continually looking to support their needs during this difficult period, in particular around practicality.

Chief Adjudicator, Alexandra Marks said: “We want as many businesses as possible in the tourism and hospitality sector - and directors of those no longer operating - to have the opportunity to use the BBRS’ service. We encourage those with unresolved disputes to seek our help to achieve a fair resolution. We urge them to see if they qualify for our help and, if so, to register as soon as possible. If unsure, businesses can check online or contact us to find out more.” Kurt Janson, Director of Tourism Alliance said: “The establishment of the BBRS is extremely timely for many tourism and hospitality businesses that are struggling with the financial impacts of the Covid Pandemic. The Tourism Alliance is strongly urging eligible businesses to use the free and impartial services of the BBRS to help resolve disputes that they may be having with their bank so that they can concentrate on rebuilding their business and supporting the UK’s economic recovery”


Many of our customers have reviewed their Food Strategy and prioritised guest safety in their plans. As a consequence, we have seen a significant increase in demand for our Box Bowls Single Portion Packs, which customers have turned into a convenient post COVID solution.

Whether this is an in room offering, table service or a takeaway breakfast, our portable portion packs of some of the UK’s most loved cereal brands have been a key topic of conversation. Key features guests look for in their breakfast when staying away from home are quality and variety, with many guests seeking familiarity with some home comforts. And that’s what our cereals are offering, with wholegrain as the number one ingredient.

Guests want to feel safe when staying within a venue and reassured that all precautions are being taken to minimise risk whilst vaccinations continue to be rolled out. See the advert on the facing page for details.


Bidfood Unwraps The Consumer Demands Set To Deck The Halls This Christmas 18

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well will be imperative.

This year, to launch its Christmas range and help operators tap into consumer demands, Bidfood ( conducted a deep-dive into what consumers truly want from Christmas this year.

Bidfood offers a great selection of sustainable and affordable Vegware packaging for exactly this on-the-go offering. From box containers, to dressing pots and more - helping operators serve their food in the best way possible.

It has been an incredibly tough 18 months for us all, and with the pandemic cancelling Christmas last year, it’s unsurprising that 41% of consumers are seeing Christmas 2021 to be more important than ever for people to get together and celebrate with loved ones.

Talking about Christmas, Laura Mason, Senior Campaigns and Activation Manager at Bidfood, said: “The past 18 months have brought about constant change and the need to be agile and adaptable. Knowing that consumer habits will have naturally evolved over this period, we felt it was the right time to conduct a piece of research to delve deeper into how consumers are feeling and what they really want this Christmas, to help our customers appeal to their ever changing demands.

LOOKING INTO THE FESTIVE SEASON The research highlights that the run up to Christmas is going to be extremely key for operators to focus on this year when it comes to outof-home dining, with almost half of consumers (47%) saying they plan to dine out at least once per week.

“There’s no doubt that people want to celebrate and enjoy time with as many loved ones as possible this year – therefore operators will need to look at ways to appeal to these groups and make their celebrations special within a safe environment. We have taken the research and created some quick, digestible top tips which we hope will help.”

These social get-togethers will be vital for operators to focus their attention on to drive revenue. This includes appealing to larger groups by offering suitable seating arrangements, set menus, group discounts, or individual sharing-style tapas options - to making the experience desirable to tempt in customers, with a festive environment to truly capture the spirit of Christmas. Why not explore ways to make Christmas really come to life at your site this year? In fact, Over 40% of consumers say it’s the decorations that really make Christmas come alive for them, with over 30% saying that sitting by a roaring fire really gets them in the festive mood and captures the essence of the season. The majority of consumers will be looking for meals under £25 during the run up to Christmas, so this will be essential for operators to bear in mind when planning food and drink menus. Delving deeper into menu planning shows that traditional roast dinners and classic favourites will be popular this year, but offering unique starters and desserts could give consumers their Christmas dinner the ‘twist’ they’re looking for, as 27% are looking forward to trying dishes they wouldn’t cook at home. Great examples of this would be a Premium Selection dark & stormy sticky

rum & ginger pudding, or a festive starter platter from Bidfood, which could include a selection of dishes with a festive spin - from crunchy fried sprouts with dips, to cranberry and brie wontons, and even mini goose fat potatoes.

FOCUSING IN ON CHRISTMAS DAY AND NEW YEAR’S EVE This year the majority of consumers (64%) will be looking forward to a humble Christmas Day in the comfort of their family homes. This shouldn’t stop operators from making the most of the continued rise in demand for great takeaway/delivery options, and even premium meal kits that have proved so popular since the pandemic began. It will however, be key to bear in mind that 43% of consumers say the price and quality is the most important part to them and so ensuring your food travels

TOP TIPS TO TAP INTO FESTIVE SEASON Look into ways to appeal to larger groups Atmosphere is key to bringing Christmas to life, which can be done without breaking the bank! Focus on tradition for the mains, but switch things up with starters and desserts Keep price, quality and hygiene top of mind Christmas day and New Year’s Eve Focus on tempting takeaways and delivery options Make meal kits magnificent

Manchester Hoteliers Association Tackles Recruitment Difficulties Head On The MHA will also continue its strong partnership with Manchester Metropolitan University (MMU), running its pioneering work experience and hotel mentoring scheme for the new university term. The initiative sees all first-year students offered an opportunity to gain work experience with hotels in the city.

The Manchester Hoteliers Association (MHA), the non-profit organisation of the key hotels within the city centre and the Greater Manchester area, has responded to the hospitality sector’s recruitment difficulties with a three-tiered approach.

The Association will tackle the challenge on three levels: working with secondary schools, with local colleges in the region and with strong contacts already made with universities.

The MHA also relaunch its pioneering mentorship scheme, which in its fifth year running, links General Managers with final year students to help guide them through their final year and support them in their professional development.

At secondary school level, the MHA is carrying out an extensive school liaison programme, working with Springboard and partnering with 5 local Manchester secondary schools. Commencing in September 2021, hotels will work closely with schools to help with careers days, work experience and visits to the hotels to gain a better understanding and awareness for careers that are open to school leavers. The programme aims to create a better awareness and understanding for pupils, parents and teachers of the opportunities available in the industry, leading to more young people entering hospitality in the months and years ahead. For college students, the MHA is partnered with Manchester colleges in the region, offering 400 placements to students at hotels across the

Adrian Ellis, chair of the MHA, commented “Through our three-tiered approach we are committed to inspiring the future generation into joining the vibrant hospitality sector. Whether it be through fun work experience days with Year 11 students or formal mentorship programmes at university level, we are dedicated to positively making an impact and making hospitality a career of choice.” city. The programme starts in September 2021 and will equip the students with real experience to put on their CVs, aiding them in entering the world of work. The aim is that each hotel participating will offer up to 15 placements for college students as part of the programme.

A Summer Of Feel Good Food This year, Love Seafood by Seafish is celebrating Summer of Feel Good Food and encouraging the nation to choose the nation’s favourite takeaway – fish and chips. And you can be part of it. Launched in 2020, Love Seafood has an aim of encouraging the nation to eat more seafood, building strong band of advocates around the industry and celebrating the huge diversity of fish and shellfish available to the UK consumer. With more people than ever before planning to holiday at home this year, Love Seafood is making the most of the immense opportunity available and supporting the UK’s amazing local fish and chip shops with an integrated marketing campaign. Here’s what we’re planning and how you can get involved: PR A series of engaging features and fun, shareable content is being

The MHA also hosts hospitality student forums, entitled Keep the Faith in Hospitality. Initially, the forums were held in Manchester for 50 MMU student attendees, with the aim to keep students updated on what was happening in the industry throughout such uncertain times.

pitched to national and local media titles across the UK to inspire people to choose fish and chips for their next takeaway meal. Content from the campaign will be available on the Seafish website for other businesses to use in their own marketing activity. Love Seafood will also be working with popular influencers from across the UK on @loveseafooduk social media channels, sharing their favourite spots for summer days out (which of course will include portion of fish and chips!). If you’d like to be considered for an influencer drop, let us know!

GET INVOLVED Love Seafood by Seafish has produced range of marketing materials to support the Summer of Feel Good Food campaign, available to download at Feel free to use these in your own marketing and social media activity. Working together with businesses, our Summer of Feel Good Food activity is designed to make sure the nation’s favourite is is first on the list for UK adventures during 2021 – if you’d like to get involved or want more information, email us on See the advert on page 9 for details.

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The UK’s Best-Looking Pubs Unveiled In Prestigious CAMRA Awards The Blind Bull, Little Hucklow, one of seven pubs celebrated in this year’s Pub Design Awards The Campaign for Real Ale (CAMRA) has just unveiled the 2021 winners of its prestigious Pub Design Awards, which aims to recognise the most stunning feats of architecture, design and conservation in British pubs across the country. There were seven winners across the different categories, ranging from best refurbishment to the prestigious Historic England Conservation award, and one additional pub highly commended in this year’s competition. This year’s winners are: • • • • • •

Blind Bull, Little Hucklow, Derbyshire, joint winner of the Refurbishment Award Green Dragon, Flaunden, Hertfordshire, joint winner of the Refurbishment Award Brickmaker’s Alehouse, Bexhill-on-Sea, East Sussex, joint winner of the Conversion to Pub Use Award Colmore Tap, Birmingham, joint winner of the Conversion to Pub Use Award Swan & Railway, Wigan, winner of the Historic England Conservation Award Bridge Inn, Horwich, near Bolton, winner of the Community Local Award Also highly commended for the Refurbishment Award is the Air Hostess, in Tollerton near Nottingham.

This year’s Pub Design Awards, held in conjunction with Historic England, come after over a year of restrictions and uncertainty for the pub industry, and mere weeks after the full lifting of restrictions on 19 July. The awards had been delayed from their usual announcement earlier in the year, in order to factor in coronavirus restrictions on pubs and allowing the judging panel to visit the nominated establishments. Andrew Davison, chair of CAMRA’s Pub Design Award judging panel, said: “We are delighted to be celebrating the range of high-quality architecture and design that can be found in pubs across the United Kingdom today, especially after the trials of the last few months. “This year’s judges have selected a fantastic range of buildings, from a structure once used as a brick manufacturer’s showroom, to a beloved local that underwent a refurbishment planned to be as eco-friendly as possible. They are examples of pubs that have been lovingly curated and preserved, and in some cases that have stood the test of time for years and years. Now that restrictions have lifted, we hope to join you all in celebrating this achievement with a visit to the pub and a pint at the bar. “We had a difficult time narrowing it down to just these seven awardees – congratulations to them all!” Winners will be recognised at a virtual event hosted by the awards’ judges at 7pm on 26 August. To join the event and congratulate the pub owners and designers, simply visit the below link to book a place on Zoom:

Threat To Beer Supplies As Draymen Vote To Strike

Britain is facing the threat of a beer shortage after 1,000 draymen who deliver some of the most popular lager and ale brands voted for industrial action. Draymen are due to strike ahead of the August bank holiday weekend in a dispute over pay. Unite the union said there will be two 24-hour strikes, the first starting at 10.00 on Tuesday 24 August and then at 10.00 on Thursday 2 September. This will be accompanied by an overtime ban and work to rule starting on 24 August and continuing up to Monday 15 November. Unite said that its members, employed by GXO Logistics Drinks Ltd (previously XPO Logistics Drinks Ltd), are based at 26 sites and are responsible for about 40 per cent of the beer deliveries to pubs and other hospitality outlets across the UK. Around 1,000 draymen from GXO Logistics Drinks have voted unanimously to strike over “paltry” pay, with 97% voting in favour of indus-

trial action. Following the company’s 1.4% pay rise offer, workers are demanding GXO increases this to 3.9% to match RPI inflation. The drivers will take part in two 24-hour strikes that threaten beer supplies to GXO customers around the August bank holiday weekend, and restocking afterwards. The strikes are planned for 24 August and 2 September. Truck drivers will also work to rule and undertake an overtime ban which will last nearly three months, from 24 August to 15 November. Worker frustration over the pay offer has been further exacerbated by estimates they have already lost between £8,000 and £10,000 over the past year due to furlough and lack of overtime, coupled with pay freezes in 2020. Meanwhile, beer demand has increased significantly since the lifting of

lockdown restrictions, with Heineken reporting its revenues were up 14.1% to reach £8.5bn over six months to June 2021. The strikes will increase pressures on the hospitality industry following driver shortages, warned Joe Clarke, national officer for the drinks industry at Unite. Clarke said: “Draymen have been working flat out to meet the high demand for beer volumes in our pubs as society continues to reopen. “The threat of a late summer beer drought now increases for Britain’s thirsty beer drinkers as our members make 40% of the beer deliveries in the country. This disruption would be on top of the ‘pingdemic’ and the well-publicised HGV driver shortages that are already hitting the sector. “Now industrial action looms for late August. We call, once again, for the company to engage in meaningful negotiations regarding a decent pay increase for our members,” Clarke added.

Hospitality Trend Talk: Unpacking Consumer Comfort Levels In A Post-Pandemic World 20

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Bob Butler, General Manager, North America at SafetyCulture (, explains how businesses can navigate tomorrow’s hospitality landscape with exclusive research by YouGov. As businesses reopen and manage ongoing restrictions, the hospitality industry is once again in transition. Even after restrictions lift on 19 July, business as usual won’t be entirely back on the table and those in hospitality need to be ready to adapt. Reactive solutions were once a useful stopgap in a rapidly changing pandemic environment. Now, those in hospitality require best practice procedures that will set them up for the long term. Businesses are moving on from the ‘rebound’ stage and are looking to rebuild — and this requires a closer look at consumer confidence and behavioural trends.

LEARNINGS FROM OTHER COUNTRIES America is forging ahead on the road to reopening, and there are valuable learnings that may translate across the pond. Recent research by SafetyCulture and YouGov showed that, encouragingly, American consumer confidence is on the rise. Only 23% of respondents expressed a level of discomfort around dining out compared to 52% from the same time last year*. But one year and a vaccination rollout later, the research also revealed that safety precautions are still a priority for the majority of American consumers. It's important to remember that vaccines are just one part of an effective safety strategy. Clear and manageable safety processes are critical to a successful reopening that lasts. More than one in three (36%) of those surveyed said that they will have some discomfort visiting businesses

that have relaxed COVID-19 safety precautions in the coming months*. It’s clear that re-building customer confidence is not a one-time exercise; rather taking steps to ensure safety is an ongoing approach that will no doubt make consumers feel a lot more comfortable.

WHAT CAN BUSINESSES DO TO INCREASE CONSUMER CONFIDENCE? Businesses can start by digitising processes to be better able to keep an eye on safety procedures, cleanliness checks, and even density limits. A simple way to start is by using a digital checklist. These checks don’t need to be a burden; instead they should be simple and routine. Assessing and eliminating unnecessary bureaucracy helps staff keep track of their various duties. Once checklists are completed, the results can be turned into public and collaborative certifications or reports to let staff and consumers know the steps that have been taken to keep the workplace safe. In fact, our research found that 85% of American consumers would have increased confidence in a business if a list of thorough cleaning and disinfecting activities, completed hourly throughout the day and showing the completion status, was publicly available*. Other means to increase consumer confidence include social distancing protocols, as well as freely available glove, mask and hand sanitizer supplies. A key trend among survey respondents showed that it isn’t enough for these procedures to be outlined — they need to be enforced. This is where your staff comes in. As your eyes and ears on the ground, they are best placed to ensure safety procedures are being followed. With the added responsibilities that come with COVID-19, now is the time to consider what new training your staff need to do their best work. As expectations continue to shift, retraining staff will become a key part of business. More often than not, hospitality staff don’t have desks or computers to facilitate traditional modes of training. Consider

introducing new safety training methods that lean into the ways people are consuming information, such as mobile-first micro-learning platforms. No doubt recalibrating entire business models, rewriting menus, and transforming dining spaces has taken its toll on the hospitality industry. But the right tools will give teams the time to focus on what they do best - plating up 5-star experiences. Check out the full YouGov research and uncover tips for hospitality businesses in a post-pandemic environment at * All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 1198 adults in 2020 and 1000 adults in 2021. Fieldwork was undertaken between 24th - 25th June 2020 and 7th-8th June 2021. The surveys were carried out online. The figures have been weighted and are representative of all U.S. adults (aged 18+).

Rational Wins GreenMLA Award for Sustainability In particular, Rational’s iCombi and iVario cooking systems stood out due to their energy efficiency, durability, ergonomics, and cleaning chemicals. Other areas of Rational’s operations were highlighted, including its commitment to recycling materials and the high level of individual employee responsibility.

Rational was awarded first place in the Green Management & Leadership Award at the end of July. The award, which is a collaboration between the Steinbeis Global Institute Tübingen Steinbeis University Berlin, the Maleki Group and the Export-Akademie Baden-Württemberg, is designed to allow companies to evaluate and compare the sustainability of their products, services and processes.

“We are pleased that our commitment to sustainability is a measurable success,” says Dr Weidemann. “But we also know there are many more areas we can improve in.”

The GreenMLA Award is based on the evaluation of every aspect of a company’s activity, including green strategic goals, training for employees and its commitment to social, economic and environmental issues.

Robert Munday stressed the increasing importance of sustainability to customers and how it is a vital differentiating factor between companies. “More and more customers are actively asking about our behaviour in these areas, and with this award we can give them the answer in the form of data. For Rational, the GreenMLA Award is a sign of its ongoing commitment to sustainability.”

The award was presented to Dr Peter Wiedemann, Rational’s Technology Executive, and Robert Munday, Executive Vice President of Marketing & Customer Solutions, by Prof. Dr. Bertram Lohmüller and Prof. (em.) Dr. Rolf Pfeiffer, both from ExportAkademie Baden-Württemberg GmbH. They commented, "Rational is very well positioned in the fields of the IMLead Heptathlon and has the best prerequisites to shape sustainability."

The picture shows, from left to right, Prof. Dr. Bertram Lohmüller, Robert Munday, Peter Wiedemann, and Prof. Dr. Rolf Pfeiffer. For information and brochures, or to find out about free Rational Live online demonstrations visit

Man Jailed For Illegally Supplying and Viewing Premier League Content A UK man who ran an operation offering illegal access to Premier League football has been jailed for 16 months. Mr Paul Faulkner appeared in front of Liverpool Crown Court on Tuesday 6 July after pleading guilty to multiple copyright and fraud offences, including accessing pirate content for his own use. Mr Faulkner was the operator of subscription-based IPTV service TV Solutions, a pirate streaming service that offered illegal access to sports and entertainment broadcast content, including live Premier League matches and Sky channels. Mr Faulkner pleaded guilty to both the unlawful supply of content and his own use of the service to view content he should have been paying to watch. The judge recognised that Faulkner’s use of the unauthorised service was a distinct crime in itself. This was reflected in him receiving a separate sentence of four months’ imprisonment for using the service. Despite the defendant selling access to his service on social media platforms as a secondary source of income, the judge made it clear this case was a sophisticated fraud carried out over a significant period of time, made more serious by the involvement of Virtual Private Networks (VPNs). The Premier League worked with FACT to track down the offender and brought legal action against him in

a private prosecution. Premier League Director of Legal Services Kevin Plumb said: “This sentencing demonstrates yet again that the courts take piracy crimes seriously and there are significant consequences for criminals involved in all forms of piracy. Legal action will be taken against those supplying unauthorised access to Premier League football, regardless of the size or scale of the pirate operation. “This defendant was also given a separate four-month prison sentence for simply watching the unauthorised service. If it were needed, this should dispel any misconception that watching pirate streaming services is a grey area or is not an offence in any way. “The Premier League’s significant financial support for the entire football pyramid and wider communities is made possible through being able to sell and protect our broadcast rights. We are pleased that, through judgments such as this, courts continue to recognise the importance of the protection of our copyright.” FACT Chief Executive Officer Kieron Sharp said: “We are very pleased to see the courts once again deal with the problem of illegal streaming by delivering sentencing appropriate to the harm caused by these crimes. Furthermore, a separate sentence for Faulkner using the service as a consumer is important to highlight that end users are committing offences when accessing illegal streaming services. It is a massive warning.

The Gig Economy and the Lure of Flexible Working 24

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By Antony Woodcock of With more than two thirds of British workers looking for more flexibility from their jobs since Covid-19 ripped up the rule book on traditional working practices, it’s likely that the more than 5 million people already taking regular gig work in the UK will be adding to their numbers.

following the UK’s exit from the EU, there’s a real demand for new talent across a range of industries. Add that to the impact that the pandemic has had, making businesses rethink their staffing strategies and transition towards flexibility, particularly to mitigate the need for redundancies.

These past two years have given many a new taste for flexible working, and the gig economy can offer workers unparalleled freedom to choose when and where they want to work. The global economy is not in the same place it was thirty years ago, and people are yearning for travel and experiences that let them live in the moment, or looking to find new ways to suit care responsibilities and family commitments.

This doesn't mean there isn’t still more to be done. It’s important that all of us in the Gig Economy play our part in making sure it’s sustainable and offers the right protections for our workers. At GIG we’ve always made sure to secure minimum wage for temporary staff, and offer the holiday and other worker benefits that can sometimes lack in the realm of self employment. Now, many of the new players in the gig world are following suit, and recent high profile cases surrounding the likes of Uber and Deliveroo have set out new guidance for how gig workers are employed and protected. As legislation begins to catch up, the Gig Economy has the chance to reach new highs.

We’ve also seen that flexibility doesn’t have to come at the expense of productivity, so much so, that many businesses are continuing to let their staff work from home or keep flexible hours. The world that the Gig Economy came to symbolise is one that’s becoming a prominent focus in the employment market. Once the preserve of students on bikes making some extra cash between lectures, the Gig Economy now sees a range of workers taking on a range of jobs - with more and more using it as an alternative to the full time 9-5.

But it’s impossible to admit that the Gig Economy is not without its pitfalls and critics. For many, the lack of a fixed contract and competition for shifts is enough for people to forgo the freedoms it can bring. Increasingly, however, the tides are turning. With a shortage of workers

The economic upheaval of the past 18 months has made space for new ways of working to come to the fore, and given businesses the chance to rethink their staffing solutions. The Gig Economy now no longer an outlier serving a narrow range of industries, but is making its way to becoming a guiding force in the labour market.

Nightclubs Enjoy Rush of Returns, But Caution Remains Consumers are spending freely on their return to nightclubs, CGA’s Consumer Pulse research shows, but many remain cautious about visiting.

A survey has revealed that more than two in five (43%) 18 to 24 year-olds—the late night sector’s core market—visited a nightclub within ten days of them reopening on 19 July, while more than a quarter (28%) of those who typically used clubs before COVID went back. Among all adult consumers, 14% visited in the ten days after ‘freedom day’. There was an early rush to return to venues without restrictions, with nearly a third of those who visited nightclubs going out on Monday 19 (30%) and Tuesday (31%) July. Nightclub visitors have spent an average of just over £22 on drinks in total on their trips out to venues after restrictions were eased—£5.40 more than the average On Premise visitor’s spend. However, there were also signs of apprehension among some returning guests. Around two in five (43%) of those who have visited nightclubs felt very or quite nervous before going out—five percentage points higher than the average consumer visiting the On Premise since 19 July.

than double the average.

The Consumer Pulse research also has some positive signs for the next few months in the nightclub sector, with over two thirds (69%) of typical nightclub users planning to visit more or as often as they did before COVID. However, this number has fallen since May, when 76% of nightclub users planned to visit the sector as, or more frequently than previously, suggesting somewhat of a dissipation of existing pent-up demand. But there is also a suggestion that some users’ habits have changed during the 16 months that nightclubs have been closed. Among the 29% of users who plan to go less often, half (48%) say it is because they prefer more relaxed occasions now. Whether or not they return to pre-COVID club visits remains to be seen, but it puts pressure on the late night sector to find ways to disrupt the current preference for low-key occasions and tempt more people out for up-tempo occasions again. Nightclub visits may well increase as COVID fears ease and younger consumers become fully vaccinated. Half (48%) of typical nightclub-goers have not yet had two COVID jabs, 14 percentage points higher than the all-consumer average—but half (49%) of these people intend to get them.

This may reflect the crowded nature of many nightclubs. Two thirds (66%) of nightclub visitors felt very or quite safe during their early visits—and nine in ten (91%) plan to return to the market within the next month—but a third (34%) say they felt more nervous about visiting the On Premise after their visits, nearly double the proportion of the average consumer.

“It’s great to see consumers embracing nightclubs after so long away, and encouraging that many more are likely to come back in due course,” says Rachel Weller, CGA’s director of consumer research and marketing.

CGA’s research also reveals the drinking habits of consumers returning to nightclubs. In line with trends seen after the restart of restaurants, pubs and bars from April, many visitors have celebrated reopening with cocktails. Just over a quarter (28%) of those who visited nightclubs have drunk them since 19 July—twice the average of all On Premise visitors. Numbers drinking brandy/cognac and energy drinks are also more

“It’s also clear that there is still a lot of caution around, and it is likely to be a while before the sector is back to full speed. In the meantime, venues will need to work hard to reassure hesitant guests that they are safe in nightclubs and convince past visitors to get back into the habit of visiting, while delivering great experiences for those who are already returning so enthusiastically.”

Join CLH News at Hotel360 - Get Your FREE Tickets Today! We pride ourselves on bringing our readers the latest news in the hospitality industry, which is why we have partnered with Hotel360 - the UK’s leading hospitality event dedicated to increasing hotel growth and profitability. Taking place on the 28th & 29th of September at the ExCeL London, Hotel360 is all set to assert its position as the UK’s leading hospitality event dedicated to increasing hotel profitability! All under one roof, industry experts will provide ambitious visitors with their secrets to success; whilst an array of some of the most innovative suppliers in the hotel sector will showcase the solutions that are forming the future of the ever-evolving industry, all for FREE! Hotel360’s unparalleled line-up will boast over 300 cutting-edge suppliers, 150 inspirational seminars, expert-led panel debates, unlimited net-

working opportunities, unmissable innovation awards, and much more. Uniting the leading innovators from the worlds of marketing, branding, facilities management, operations, technology and beyond, the event is the hub of the solutions that are providing hospitality’s professionals with the tools they need to not only grow their business, but also increase their profits The incredible features don’t stop there! Running directly alongside Hotel360 is the Hospitality Design Show. Not only will the show reveal the designs behind business growth, it also grants you with a unique opportunity to let the leading creatives guide you to success! So what are you waiting for? Visit to secure your free ticket and discover the tools to maximise your margins and stay ahead of the curve!

Products and Services Jura Professional Coffee Machines Stackability: The Beauty of Williams’ Latest Chefs Drawer 26

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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. For sales enquiries: or w: See the advert on page 7.

Every Second Counts…

How quickly can you access a defibrillator to save a life? arrest strikes without warning, regardless of age, killing 100,000 Brits every year;” and the British Heart Foundation attribute 84% of these as being outside of a healthcare setting. Oscar Palmer, Commercial Director of Aero Healthcare UK explains “Currently the UK is way behind other countries when it comes to the provision of defibrillators in public places. We are delighted to see businesses recognising the urgent need for correctly assessed defibrillator requirements, and are proud to be enabling the lifesaving change.” Did you know that each minute of delay after a cardiac arrest, reduces the patients chance of survival by 10%? The Arrhythmia Alliance state that “Sudden cardiac arrest strikes without warning, regardless of age, killing 100,000 Brits every year;” and the British Heart Foundation attribute 84% of these as being outside of a healthcare setting. Statistics also show that the survival rate in the UK after a cardiac arrest is only 5% to 10%, which when compared to Seattle that proudly boasts a 60% survival rate, is appalling. Aero Healthcare, are the master distributors of the most technically advanced defibrillators in the UK and have supplied the largest roll out of Automated External Defibrillators (AEDs) across the country. As industry experts, Aero Healthcare provide the hospitality sector with a complete solution for top of the range defibrillators, coupled with experienced ongoing support. Selecting the correct defibrillators for multiple locations is complex. Aero Healthcare’s specialists pair each unit’s location and operating environment with the most suitable defibrillator features, to ensure that the device provided really is both fit for purpose and quick to deploy. The Arrhythmia Alliance state that “Sudden cardiac

Aero Healthcare’s longstanding partnership with Stryker, the manufacturers of the extensive HeartSine and LifePak ranges, guarantees all needs can be catered for. The LifePak CR2’s superior technology, that allows lifesaving shocks to be delivered in more cases than any other device, boasts a significantly enhanced impedance range (skin resistance range). This enables the delivery of an effective shock, regardless of chest size, skin tone, muscle build or age; all key markers for every defibrillator as they analyse the need to deliver, or not, a shock to save a life. Installing the confidence to act swiftly, can save a life. Even without training! For more information on Aero Healthcare’s defibrillators and support services go to resuscitation-defibrillation-oxygen email or call 01403 790704. Downloadable information resources are also available on the website, along with information on Aero Healthcare’s extensive range of First Aid and Consumer Wound Care products.

The Leading Manufacturers of Custom Printed Greaseproof Papers Benefits of It’s a Wrap greaseproof paper

1. Branding opportunity for every business, large or small. 2. From as little as 1000 sheets 335 x 500mm. 3. Useful product already being used by many multiples and independents. 4. Less stock, easy storage, order quantities to suit use. 5. Change the message on a regular basis, ideal for Christmas promotions, Valentines, Mother’s Day etc. 6. Fast turnaround 7 - 10 days dispatch, from approval of artwork. 7. Option to have 1, 2 or 4 colour process registered print

(including photos) exclusive to It’s a Wrap. 8. Free artwork 9. Very competitive, affordable for all. Limited set up costs, including disposable printing plates. 10. Biodegradable, non-toxic greaseproof paper and vegetable inks. 11. Available in brown or white substrates with good wet strength and high grease resistance. 12. Adds a high end look to the product. 13. Free trimming to any combination of sizes. 14. Manufactured by us in the UK. THE LEADING MANUFACTURERS OF CUSTOM PRINTED GREASEPROOF PAPERS (+44) 01327 301566 See the advert on page 2 for details.

Working practices in commercial kitchens will have to change to accommodate social distancing. Creating individual chefs’ stations where everything is to hand will be part of the solution. The latest Williams Chefs Drawer, model VWCD1, is a variable temperature unit that brings refrigerated or frozen storage right to the cookface, in even the smallest kitchens. One of its main advantages is the ability to stack two units beneath a standard worktop, allowing users to create a flexible storage solution that can be customised to the chef’s specific needs. Two drawers stacked together give a combined height of as little as 838mm, including castors, making it easy to fit beneath a standard 900mm high worktop. The VWCD1 features a completely new body design with a side mounted, front ventilating cassette type refrigeration system that helps to reduce the unit’s depth to just 670mm. This allows it to be installed easily underneath a standard 700mm deep worktop, as it leaves a 30mm gap for the plug (the unit runs off a standard 13amp power supply). The exact size of the stacked drawers can be adjusted further since the swivel and brake castors are available in two different sizes – so operators can choose the best height for their site. The castors make moving the unit for servicing and maintenance simple, while solidly locking it into position when required. The option of legs offers even more flexibility. Depending on the selection of castors or legs, the height of the individual drawer can be adjusted by over 70mmm, between 456mm and 530mm. Each VWCD1 measures 1100mm wide by

670mm deep. The combination of modular, compact drawers with variable temperature controls and a front venting refrigeration system makes the VWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredients right where the kitchen brigade need it. This means it can be useful for both larger kitchens looking to make more self-contained cooking stations in line with increased requirements for social distancing, or smaller locations looking to maximise the use of limited space without compromising on quality. The variable temperature helps operators to cope with seasonal menu changes or major events, since it can be instantly switched from chilled to frozen storage and vice versa. Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some competitor models. It has a capacity of 105 litres. The body and removable drawers are constructed from robust, foodsafe stainless steel. The Chefs Drawer uses natural R290 refrigerant and eco-friendly high performance, high density polyurethane insulation, meaning it can operate in ambient temperatures as high as 43°C. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit

Welcome To Greener, Safer, Cheaper Food Waste Recycling ReFood is the European market leader in food waste recycling. We offer businesses of all sizes an alternative to sending unwanted food to landfill with our safe, secure, closed-loop, end-to-end solution. We improve companies’ green credentials, reduce their carbon footprint and lower their overall food waste disposal costs by up to 50%*. By combining the very best knowledge and technology with decades of experience in environmentally

sustainable practices, we deliver the ultimate recycling service to private and public sectors across the UK. And, our cutting-edge Anaerobic Digestion facilities create renewable energy as well as ReGrow, our nutrient-rich biofertiliser. See what we could save you at or call 0800 011 3214. See the advert on the back cover. *Figure based on April 2020 landfill rate vs. volume weight.

ETI Launches Thermapen One Digital Food Thermometer for Kitchen Professionals

Electronic Temperature Instruments (ETI), a digital thermometer manufacturer and exporter of electronic thermometers and temperature probes, has launched the new Thermapen One digital food thermometer. In development for the past five-years, the Thermapen One achieves temperature readings in less than a second for any catering facility and kitchen professional.

The Thermapen One is the fifth model of its kind from ETI, which was founded in 1983 by Peter and Miriam Webb and is now led by son Jason Webb. The product is manufactured and handmade at its headquarters in Worthing, West Sussex, where crucial research & development also takes place in the ETI laboratories to continually improve the design of the Thermapen model.

meets the European Standard EN 13485, and comes in ten different colours.

The first Thermapen was created in Peter and Miriam’s garage 30-years ago, with support from Miriam’s brother who helped design the product, which was based on the model of a penknife. Now the product is relied upon by some of the world’s most renowned Michelin-starred chefs.

ETI has pushed the boundaries of read speed and accuracy by tightening its tolerances within its laboratory testing. As a result, the accuracy of the new Thermapen One has been increased to ± 0.3°C.

Jason Webb, ETI director, comments: “At ETI, we have a lot of pride about being a British manufacturer of the Thermapen, one of the most robust thermometers on the market used in kitchens and households across the world. A tremendous amount of consumer learning has gone into the Thermapen One. It’s important to think carefully about the materials and technology that you’re putting into each thermometer because the customer is at the very forefront of what we are producing. We understand what the customer wants so we made this the most robust thermometer that we’ve ever produced.”

The product also features a faster sensor, a brighter backlight which adapts to ambient light, and a longer five-year guarantee. The product is waterproof to IP67,

For more information please visit or see the advert on page 3.

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Make the Most of Your Outdoor Areas with the Contract Furniture Group replace décor ahead of reopening; and to support this they are looking at putting finance packages together to spread the investment.

Contract Furniture Group have worked hard over the last year to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or

If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit

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

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e:

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



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Outdoor Spaces

Keeping Food Hot? We Have All The Answers

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

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit or

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

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

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

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

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.

Beer Gardens, Roof Tops and much more

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

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

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

Previous Clients Include:

Outdoor Spaces

Café Culture - Pavement Profit

door goods receive combined with the harsh British climate really needs something tough enough for the job.

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes out-

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to

4 Seasons Outdoor

A world of many possible combinations, classic and traditional, modern and clear-lined, robust and solid or young and minimalistic. An extremely innovating world but yet recognizable and familiar thanks to the clever finishing, to the very last detail. High Quality against a mid-range price. Visit our website for the complete collection:

High Quality Outdoor Furniture from LeisureBench LeisureBench are an industry-leading supplier of quality indoor and outdoor furniture, offering unrivalled care and service for our customers. Our furniture is selected for strength, longevity, quality and value. We source worldwide to ensure that both our ethical standards of production and our high environmental demands for sustainability are met. We are situated in the very heart of the UK and with over 100,000 square feet of warehousing we can ensure a reliable supply and fast delivery wherever and whenever you need us. We are also participants in LOFA's 'Made Aware' scheme which focusses primarily on sustainable forestry.


We deliver high quality outdoor furniture suitable for any commercial environment. Nearly all of our products are FSC certified and EU compliant too.

VALUE Because we buy direct from manufacturers worldwide and deliver all our stock direct from our own warehouses we can offer the best value available anywhere both online and offline.

SERVICE Our customer service team will do everything they can to make sure your furniture is delivered to you where and when you want it. We go the extra mile to ensure our customers have the best possible service. Visit

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Your Outdoor Areas For The Staycation Outside Structure Solutions Optimise Boom With 100% Recycled Plastic Furniture Achieve Gibus Atelier Status With nationwide restrictions having been gradually eased, ensuring your outdoor areas are fit for use has never been more crucial.

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.

Research continues to validate that meeting outdoors comes with a reduced risk of transmission. Introducing furniture outside to optimise your available space is a great way to stay compliant with government advice, whilst creating comfortable al fresco areas for your expectant returning customers to enjoy – just in time for summer.

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

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

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

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

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

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

cost-effective alternative for use within the hospitality and catering industry, where heavy use is expected following the further easing of restrictions.

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

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


CLH Digital

Issue 70

Cleaning and Hygiene

Waste2 Environmental Systems

As a foodservice operator, you know that fat, oil and grease (FOG) are unavoidable by-products of food preparation and meal service. Modern cooking technologies such as steam convection ovens, Bratt pans, and the like all contribute to FOG entering the drainage infrastructure. Although most operators employ grease traps to capture the FOG, these can often be overwhelmed by the sheer volume entering the system. We are well aware that when hot, liquid FOG enters the sinks, underground pipework and drains. But on cooling, it solidifies, increasing the risk of blockages. Your first line of defence, the grease trap, only captures so much and as the efficiency of the process drops, the drainage pipes can get blocked, causing problems in the downstream wastewater treatment process. Thankfully, there is a new solution to manage this issue. New to the UK market through Waste2 Environmental Systems, BiOWiSH® Aqua FOG is a revolutionary product that actively accelerates the biological removal of fat, oil, grease and sediment food solids. BiOWiSH® Aqua FOG delivers a range of bio-catalytic

materials that degrade a wide range of contaminants into smaller and simpler forms until they are removed from the water. This is the same process, and the pathway of natural decomposition is speeded up. It is entirely natural and has no detrimental effects on the environment, humans, plants, or animals. Waste2 Environmental Systems is an exclusive partner of BiOWiSH Products. To find out more, please visit, call 01442 503929 or email

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.

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.

Once in position, an easy-to-use keypad 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.

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

The complete sanitisation of an average sized room will take approximately

SanOZone is one of the most versatile and efficient sanitisation systems available to healthcare, commercial property owners and facilities management companies. It offers many benefits over manual cleaning and we believe that it is three times quicker and more efficient than alternatives like fogging. See the advert below for details.

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

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

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

For more information, contact Barbel on 01629 705110, email or visit the website at

Cleaning and Hygiene

What Infection Prevention and Control Measures Should Be in Place Within the Hospitality Sector, Now and Beyond 2021? Business owners and management within the hospitality sector now (in England at least, soon also for the rest of the UK) have both the freedom, and responsibility, to decide how they should manage infection prevention and control within their premises. But whilst the shackles have been removed, it is clear that we are not yet out of the woods. Case numbers, hospital admissions and fatalities for Covid are still alarmingly high, and we are now seeing outbreaks of Norovirus and other viral and bacterial infections. The enhanced manual cleaning and disinfection efforts of all in the hospitality sector will clearly be an important change to maintain. Yet if we look more broadly, to the healthcare, childcare and social care sectors, sectors which often (pre-Covid) encounter infection prevention and control challenges, there are more effective, costefficient practices to be adopted. Touchless, total environment decontamination (aka fogging and electrostatic spraying), delivered by an experienced infection prevention and control service provider, decontaminates ALL surfaces and the atmosphere, of even the largest properties, in minutes. Introducing Sanondaf UK Launched in 2014, Sanondaf is a nationwide provider of specialist disinfection and decontamination services,

with 25 regional teams providing infection prevention and control support across England, Wales, Scotland, Northern Ireland and the Channel Islands. Our clients range from hotels, restaurants, event and hospitality venues to the NHS, research laboratories and pharmaceutical manufacturers, office premises, nursing homes, nurseries, schools, national transport providers and international blue-chip corporations. Contact us now to discuss your infection prevention and control support needs. +44 (0) 1236 702 028

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 Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720 Email: Website: See the advert on the facing page for further information.

Customer Confidence is Essential for Success Although most COVID restrictions have been lifted, to be successful it is vital that pubs, restaurants, hotels and other catering and hospitality establishments reassure customers that their premises are clean, hygienic, and safe places to visit. Hand hygiene is a key infection prevention measure and is one of the most visible ways that businesses can protect the safety of their staff and visitors, whilst also demonstrating commitment to their health. The recently introduced PURELL SOLUTION™ features innovative dispensers and a brand-new type of ‘healthy soap’ to offer additional peace of mind. PURELL HEALTHY SOAP™ sets a new standard for soap performance, enabling users to achieve their deepest clean ever. Thanks to its ‘CLEAN RELEASE™ Technology’ (CRT), it can access hard-to-reach areas of the skin, removing more than 99% of dirt and germs. It is also remarkably gentle, even with frequent use. The new PURELL® ES8 Dispenser has a premium look, which inspires a sense of confidence and highlights that hygiene is being taken seriously. Its clever ‘AT-AGLANCE™’ design makes it easy for staff to monitor product levels with one quick look, saving both time and labour.

It also benefits from breakthrough ‘Energy-on-theRefill’ technology, enabling continuous touch-free dispensing, without the worry of the battery wearing out and needing to be changed. It is compatible with PURELL HEALTHY SOAP High Performance Foam Hand Wash, PURELL HEALTHY SOAP Mild Foam, as well as PURELL Advanced Hygienic Hand Rub. For more information, call +44 (0)1908 588444, email or visit

Issue 70

CLH Digital



CLH Digital

Issue 70

Chefs' Buyers Guide

The Need to Offer More Than Just Great Food in 2021 Commercial Director of Wanis International Foods (, 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’.

LittlePod - It's Time to Get Real LittlePod produces unique natural vanilla ingredients for home cooks, professional chefs and manufacturers, and has campaigned for real vanilla since 2010. This Devonbased company has won

several accolades, including the Board of Trade Award for Exporting 2018 and KosherFest 2019 ‘Best Product for the Baking Aisle’. The quality of LittlePod’s products has garnered praise and great appreciation over the past decade. With Olympic winners competing in Tokyo, now, is the time for companies to apply for the Queen's Award this year. LittlePod got that 'Winning feeling' back in 2018, winning the Queen’s Award for Sustainable Development. LittlePod have also just become one of the first companies to achieve the Made in Devon status organised by their local Trading Standards team.

Trading Standards measure the performance of the organisation against their standards and if the company meet their criteria they could be the proud owners of a new kitemark of Trusted Trader, Made in Devon.

To celebrate is to be hopeful, and having survived the challenges of 2020 the LittlePod team are looking forward to summer. In July (21st), Exeter’s Cygnet Theatre will return to the LittlePod garden, performing another spectacular outdoor performance, while the audience enjoy picnic hampers filled with vanilla-infused treats. On International Real Vanilla Day (October 17, 2020) LittlePod launched in Japan. This autumn, the LittlePod team hope to mark the occasion again with a gathering of LittlePodders at Bickleigh Castle in Devon. Visit for further details.

LittlePod Offering Apprenticeship training in Operations Management Like to join our team? Here at LittlePod, we’re on the look-out for our next apprentice… Spotting potential, nurturing talent and offering opportunities are things high on our agenda and, during the last decade or so, many successful careers have been launched from our HQ, here in East Devon. Olly, our CEO and the man leading our Campaign for Real Vanilla? He first joined LittlePod on an apprenticeship… Be it here or elsewhere, we’re eager to see all our interns and apprentices develop and thrive in their chosen careers, and have long been committed to skills, education and training, and all that such things entail. That being the case, it excites us to offer our latest opening — an apprenticeship in operations management.

The successful candidate will assist LittlePod’s operations manager, completing a two-and-a-half year apprenticeship — in collaboration with ETS — that combines on-the-job experience and learning modules. The position is suitable for those who have an interest in developing professional skills within the production and operations environment. Five GCSEs (grade 4/C or equivalent, including English and maths) are desirable and graduates are also welcome to apply. The salary is competitive and negotiable, depending on experience. Like to find out more? For full details and applications, please visit: / apprenticeship/-626708 Perhaps YOU could join our team and become LittlePod’s next apprentice!

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

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


CLH Digital

Issue 70

Chefs' Buyers Guide

Food Service at Sarunds

Sarunds are a distributor of world-class chocolate & confectionery, supplying the independent retail & food service sectors in the UK. We’re the largest supplier of top-quality chocolates and confectionery to the UK’s independent retail and food service sectors. We’re known for our large inventory of products from big brands and small artisan producers that offer great quality versus price. We’re also known for our customer service. Please explore this site if you’re a retailer (or prospective retailer) who is looking for the best supplier of quality chocolate and confectionery – both loose and prepacked. We run a responsible business that’s committed to protecting the environment. We do that by continually monitor-

ing the way our goods are packaged and by reducing the non-recyclable elements wherever possible, for minimal environmental impact. We are proud to stock one of the largest ranges of Fairtrade confectionery and chocolate in the UK. We not only encourage our existing suppliers to become Fair Trade accredited, but we seek this certification when looking for new suppliers. Healthy living is important and we understand that. That’s why Sarunds provides a growing range of Sugar-Free and No-Added-Sugar products. Great tasting confectionery to complement a healthy lifestyle. With a strong increase in the number of people opting for a vegan or a vegetarian lifestyle over the past few years, we have created an enormous selection to suit this market. For further information visit or see the advert on the facing page.

Super Quick, Free Range, Super Easy Riso Gallo - The Maestro of Risotto

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

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

See the advert on page 25.

Wanis International Foods

Clued-up chefs have been heading to Wanis International Foods in East London for decades. Unlike many wholesalers, Wanis open their doors at 5am, are open at weekends, and being located a stone’s throw away from New Spitalfields Fruit & Vegetable market means visiting buyers can source all their fresh produce and catering ingredients first thing in the morning, and still be back in good time to prep for the first lunch service. Wanis’ award-winning 120,000 sq. ft. depot houses a unique range of over 9,000 different World Food and Drink products from West Africa, The Caribbean, USA, South East Asia and the Far East, as well those from closer to home together with a large selection of non-food essentials. With a dedicated catering aisle, chilled, and a frozen section offering specialist fish products, a walk around the aisles offers plenty of inspiration from across the globe to create new and exciting dishes.

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

We have been making Italians happy for six generations. Riso Gallo’s mission is to spread the culture of rice and risotto throughout the world by using innovation that constantly adapts to the needs of the modern consumer. At your service. We strive to achieve total customer satisfaction, and at Riso Gallo we constantly analyse and identify our consumers’ needs in order to do this.We rely on our experience and work with specialised research centres to develop the finest varieties of rice that satisfy the market demand for high-quality, genuine,

tasty products that are quick and easy to prepare. Riso Gallo brings you the best Italian Risotto Rice selected from the best rice fields of the Po Valley, motherland of Risotto and Risotto Rice. Riso Gallo guarantees the origin of the rice from selected rice farms; the traditional stone husking using "Amburgo" model whitening machines (dating from 1898); and a careful grain-bygrain selection process. To see the full foodservice range from Riso Gallo, visit

ahead of the game with their patrons’ ever-changing dietary requirements and increasingly adventurous tastes to cater for. The UK’s 17 million millennials, in particular, increasingly demand vegan options and exotic dishes from far flung corners of the globe. With products such as bulk flours, beans and pulses, canned goods, spices and seasonings, sauces and cooking ingredients (including Vegan options), together with a large selection of drinks and snacks, Wanis International Foods can meet the needs of the most adventurous chef and the most demanding customer. Utilising unusual ingredients and creating fusion dishes seems to be the key to pleasing fickle patrons; one of this year’s star performers has been jackfruit, Wanis customer, Delroy Dixon of Rhythm Kitchen said: “I recently added a jerk jackfruit dish to the menu after seeing the recipe on the Tropical Sun foods website and it has been incredibly popular with my customers.” For further information email, call 020 8988 1100 or visit


CLH Digital

Issue 70

Hosptality Technology

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

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


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

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

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

How the Foodhub EPOS System Can Help Local Businesses Flourish 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.

Foodhub is the only takeaway delivery provider that operates with a 0% commission model. This is unique compared to other EPOS providers who charge up to 10% per transaction. Instead, Foodhub charges their partners a set monthly fee, making for a much more stable and manageable cost.

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

Visit to find out how your restaurant can benefit from a leading EPOS system, whilst saving money each month compared to other platforms.

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 imple-

menting 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 monthly fixed cost, meaning our partners save significantly every month when compared to other rival platforms.” “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 ecommerce offering and allow them to be agile at a time when they need to most, alongside the cost saving benefits.” Foodhub is encouraging independent business owners to take advantage of the current appetite for ecommerce 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. Visit for details.

Hosptality Technology

Issue 70

CLH Digital


Technology-Based Innovation Can Ease Consumer Apprehensions In A Post-Covid World

By Kunal Sawhney, CEO of Kalkine (

The Covid-19 pandemic has changed the world as we knew it before. Life, as it was in 2019 is increasingly looking like a distant past. Even as countries are coming out of lockdowns and social distancing norms, there is once again rising paranoia about several mutant variants. The UK is in the grips of fear of Delta and Lambda variants. Just as visible signs of a world moving out of the woods were emerging, there is again fear that worst is still not behind us. Several businesses that were consumer facing had to bear the worst of Covid’s economic fallout. The aviation, hospitality, and tourism industries were most impacted. Restaurants and pubs remained closed in the UK for over a year. The nature of the virus is such that it makes one sceptical of human interface and the hospitality industry sustains on human contact only.

COVID AND INNOVATION The pandemic, therefore, has forced the industry to innovate and reimagine various aspects of the food and beverage business. From contactless payments to apps like JustEat or even booking an online table, technology has helped restaurants become more accessible and, at the same time, find other avenues of making a profit. To ease the restaurant experience, several new technologies have been incorporated. An app named Billa offers a series of services like a 3D menu, a speedy payment option that could help customers limit human contact during dining, and the option of call for assistance. The app also gives consumers access to incentives, deals on restaurants, and rewards for loyalty.

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 spend-per-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.

Thailand has innovated to build a cleaning robot that occupies the Central Food Hall. In Colombia, Group Exito restaurant has virtual dinner dummies that occupy seats in order to force social distancing. In Europe, vending solutions have found more acceptance post Covid. Britain also got its first pizza vending machine in Bedminster’s Pizza Bella.

CUSTOMER DATA TO BE KEY Technology is also being incorporated by restaurants and hotels to redesign their websites. Inn Collection Group has come up with an option for accessibility in the website’s navigation bar to help those with disabilities. On clicking it, customers can have access to an audio description of the website, change the language and colour scheme, and increase the text size of the website. Another website called Stevie has only used technology to create its food business by offering consumers attractive discounts through a discount app. Restaurants are also relying on technology to manage inventories. They are using technology to maintain accurate stock levels, allowing them more immediate visibility of their assets. Employees can view the inventory levels with the help of a device and directly submit them, which makes the whole process more efficient. Moving towards technological solutions help in easing consumers and offer alternatives to their fears about social distancing and hygiene. Customer data that is gathered from various apps can provide a big opportunity to the hospitality industry. In a post-Covid world, technology would be the key to revival of the hospitality sector. Technology-driven innovations would be crucial to ease customer paranoia. It is important that the hospitality industry make investments to up their technology back up to help it ward off any future catastrophe.

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

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

All-In-One Intranet Software from Oak Engage

industry, a success that has been achieved by listening to their customers and developing applications that provide genuine value within the digital workspace.

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’s intuitive suite of digital tools and expert support, allow businesses to stay connected with their employees. An all-in-one 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.

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

To arrange a demo or for more info, visit or contact them on

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


CLH Digital

Issue 70

Hosptality Technology

Check EU Employees Right To Work, Warns Bizimply Hospitality employers will need to keep clear records of their team members’ immigration and right-to-work status as the UK moves into the post-Brexit ‘hostile environment’ from 1 July. Hospitality workforce special-

ist Bizimply is warning businesses that they need a clear and accessible record of every employee’s status in order to demonstrate compliance with the regulations.

around 130,000 of the 820,000 Europeans resident in the UK have yet to apply for Settled Status, despite the hard cut-off of 30 June as the date to apply.

Under UK law, employers face imprisonment and unlimited fines for knowingly employing someone who does not have the right to work in the UK.

Without confirmation of settled status, EU, EEA and Swiss living in the UK lose the right to work, as well as access to healthcare and other benefits.

Conor Shaw, Bizimply CEO, said: “Just as the hospitality sector is bringing its workforce back as the economy reopens, there is a real danger that many businesses now face a significant new challenge as key employees lose the right to work. Of course, there are legal penalties, but with the labour shortage a challenge across the sector, businesses also need to know they have enough trained and experienced staff at all times and at every site.”

Shaw added: “Although the deadline has been known for some time, the uncertainty over COVID and the challenges of communicating with employees during lockdown means that many businesses may not know the status of every employee.

A leak of Government figures this week shows that

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 & self-checkout has increased rapidly. To correspond to the market’s demand, we have launched 15” and 21.5” Kiosk models for the market’s safety and businesses. Moreover, we plan on adding 32” Kiosk model in the 2Q of 2021. Since 2012, we have been attending retail technology related exhibitions such as EuroCIS, EuroShop, NRF, Computex, GITEX and etc. When we become a safer place for us to freely interact with each other, we would be more than happy to meet you in person and introduce our products. See the advert on the facing page for details.

“That won’t be an excuse when the authorities start asking for proof of right to work. UK politicians haven’t talked about the ‘hostile environment’ over immigration for no reason. Proof both that employees have the right to work, and that employers have checked and record-

ed that status will be essential.” Employers using Bizimply’s suite of workforce management software can easily and confidentially record all the necessary status confirmation and supporting documentation for employees, and make it available to check if required. Employers can be jailed for five years and pay an unlimited fine if found guilty of employing someone who they know or had ‘reasonable cause to believe’ did not have the right to work in the UK. Details of the Settled Status regulations are at An employer toolkit is at Visit Bizimply at

The New Dojo Go, A Beautifully Intuitive Card Machine Since full market launch last year from its new Bristol HQ, the new Dojo Go card machine has started revolutionising the UK card merchant industry. Just check out its Trustpilot user reviews to see some of the accolades bestowed on a product service that can evoke opposite feelings for many traditional challenges in this market.

These are card machines that mean business, with Wi-Fi & 3/4G connectivity, sleek design and powerful technology for reliable, fast and secure payments. Point to point encryption means your money is safe and you

have the world's best security with simple PCI compliance. The fastest transaction speed and free next working day transfer of funds with just a monthly rolling agreement for switching merchants, and up to £3,000 towards your current providers exit fees. The Dojo App provides many modern features such as a real time window on transactions and transfers, allowing you to know where your money is at all times plus access to billing, PCI management and the help team 7 days a week. The Dojo Go card machine has a 5" HD touchscreen that features gratuity activation, optional receipt printing saving paper and integration with over 600 Epos & software partners, this is the future available today. For more details contact your local West Country Payments Consultant: Stuart Doderer on 07891 480 052 or link


CLH Digital

Issue 70

Design and Refit

Chairs with Classic Italian Style

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

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

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

Design and Refit

Issue 70

CLH Digital

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

Repurposing Buildings To Rejuvenate Restaurants In A Post Covid World

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. 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 peak-hour 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. 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-forpurpose 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

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CLH Digital

Design and Refit

Issue 70

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 sup-

MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

Please mention the Caterer, Licensee & Hotelier News when replying to ads To advertise please call 01202 552333 to talk to one of our sales agents.

ply quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use. Whatever your outdoor furniture needs might be we at ILF are here to help. Why not contact us on 01293 783783 or send an email to:- For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See the advert on page 52 for further details.

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 follows the walls in a period setting.

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

Design and Refit Refurbish with Pro Auction Ltd Refurbishing? Issue 70

CLH Digital

This trust is built from our shared values and understanding of what is most important to them.

Our comprehensive service is based on the needs of our clients. Our expertise in valuing, marketing, and selling surplus assets means our clients can achieve the best prices and end result with minimal effort. Our integrity, expertise and customer-first attitude are the three pillars upon which we continue to grow. Pro Action pride ourselves on our consultative, problem-solving service and our tradition of exceeding expectation. Looking to refurbish or sell surplus furniture, fixtures and fittings, from your hotel bar or restaurant ? Pro Auction has a long history of helping both corporate and private clients source and sell valuables across the UK and internationally. Trust underpins our entire operation and our clients stay with us because they know we keep their best interests front and centre.

For us, the auction process is a journey and one which we take with our clients. Ours is a results-driven service underpinned by solid technology, expert advice and a willingness to turn the first contact to repeat customer to a trusted friend. Contact us today for a free no obligation appraisal. Pro Auction Ltd (T) 01761 414000 (E) (W)

Novellini - Minimalism and Clean Lines specialist continues to strive towards ever more sustainable, holistic production and distribution methods.

Working alongside architects and designers, Novellini creates beautiful and functional bathrooms that complement the home, helping to design tranquil spaces that promote wellbeing within the home and businesses.

Novellini is available nationwide through its chosen merchant partners and retailers, but also welcomes designers and architects to explore its inspirational collections.

Based in Italy, the brand is an independent producer and manufacturer of shower enclosures, wetrooms, shower trays, steam saunas, baths, whirlpools and bathroom furniture. In the last decade, Novellini has made significant investments into environmentally friendly manufacturing processes. With the future in mind, the bathroom

To find out more about Novellini’s new products you can contact us directly. 01727 229922 or

Pro Auction is a well established professional firm acting for both corporate & private clients conducting sales throughout the UK and internationally.

Our clients work with us because they know we have their best interests in mind. This trust is built from our shared values and understanding of what is most important to them.

As a result, we serve a diverse clientele across the following sectors: • • • •

Hotel, Leisure and Hospitality. Manufacturing Industrial Plant and Machinery Retail and Wholesale Stocks Luxury Goods, Prestige & Branded Products

We conduct sales by auction, tender and private treaty, supported by web based marketing and conventional promotional campaigns that reach the buyer quickly efficiently and professionally ensuring each and every sale is a success.

We can assist with the valuation, removal and sale of assets surplus to your requirements.

Contact us for full details: Pro Auction Ltd on 01761 414000

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CLH Digital

Issue 70

Design and Refit

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 21st Anniversary this year. This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

service to help you build your ideal kitchen. Projects undertaken have included Olympic Villages, Basildon Hospital, Dock Gate 4, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call today on 01926 887167 or visit

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. 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 lower. It’s no good just keeping food cold, it needs to be stored at specific temperatures to delay the growth of bacteria and preserve freshness. 2.DO monitor and record temperatures. This is good practice for any HACCP plan and also promotes best practice and additional food safety.

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3.DO clearly label all foods detailing the contents, prep dates, use by dates and the member of staff creating the label. Colour coded day labels are great for at a glance assessment of what needs to be used first.

(FIFO) system. 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. 7.DO pay attention to the climate class allocated to equipment. This denotes the maximum ambient temperatures that a unit can work in effectively and efficiently and so dictates where it’s suitable for use. For example, a fridge with climate class 3 is designed for maximum ambient conditions of 25°C, which lends itself to positioning in a standard storage room. Fridges with climate class 4 or 5 are suitable for use in maximum ambient temperatures of 30°C and 40°C respectively, therefore can be situated in the working kitchen environment where it tends to be hotter.

Tele - 01455 815200 Email - 4.DO observe stock rotation and use the first in first out Web - or

Design and Refit

Issue 70

CLH Digital


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

Increase Profit with CardsSafe

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 account/create-account or call 0845 500 1040.

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

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CLH Digital

Issue 70

Property and Professional

Company Insolvencies Surge As Businesses Urged To Take Action Early 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.”

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 support

“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

Back to Basics: Paying the Rent in a Pandemic

By Helen Wheddon, Partner at Stevens & Bolton (

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

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

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

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

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

Property and Professional

Issue 70

CLH Digital


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 business.

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. Email

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

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Profile for CLH News

CLH Digital - Issue #70  

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

CLH Digital - Issue #70  

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

Profile for clhnews

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