Issue 71
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Over 7,000 Licensed Premises Still In Limbo Following ‘Freedom Day’
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More than 7,000 licensed premises have not yet returned after last month’s ‘freedom day’, the latest Market Recovery Monitor from CGA and AlixPartners reveals. While it is expected that some are still planning their restart or are waiting for trading conditions to improve, especially in Scotland and Wales, where restrictions were lifted later than in England, others are unlikely to open again.
licensed premises opened their doors again in July to bring the sector to more than nine-tenths of its capacity. The wave of reopening’s was partly triggered by ‘freedom day’ in England on 19 July, which allowed many venues, especially nightclubs and late-night bars, to trade for the first time since March 2020. Across Britain, 98,790 licensed premises were open by the end of July—93.0% of the total known sites.
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According to the Market Recovery Monitor just under 5,000 of Britain’s
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CLH Digital
Issue 71
Editor's Viewpoint
Welcome to the latest issue of CLH DIGITAL Our lead story makes disappointing reading. 7000 licenced premises yet to open in August is a damning indication of how damaging these ludicrous lockdowns and restrictions have been. This is prime selling time, summer season, Staycation booming and yet the sector sees 7000 premises yet to open.
EDITOR
The sector is also experiencing severe staff shortages. Imagine if those 7000 premises were open! The staffing issue would quickly become a staffing crisis (if it isn't already).
Managed houses seemed to be faring better than independent businesses in the licenced on trade. The UK’s managed pub, restaurant and bar groups lifted sales back close to pre-COVID-19 levels in July according to a survey by industry analysist specialists CGA, which revealed that total sales in managed groups were just 6% down on the same month two years ago in 2019. Restaurants had a particularly strong month, with sales only 2% below 2019, while drink-led pubs and pub restaurants were down 9% and 8% respectively. Bars benefited from the easing of restrictions on the late-night sector, as sales ended 3% short of 2019.
Peter Adams
However, this is probably down to the fact that more managed businesses are open compared to independents. As our front page story reveals managed restaurant, pub and bar groups have returned at a faster pace than independents, with an estimated 98.7% of managed sites are now open—significantly higher than the 89.9% of independently-run venues. I did note that the number of restaurants opening in London this year is set to surge as confidence floods back to the hospitality sector. According to a report I saw in the Evening Standard trading in August in central London has been far stronger than anticipated, and has been boosted by the easing of “pingdemic” rules that brought chaos to the sector. Website Hot Dinners estimates that there will be more than 200 launches this year compared with 137 in 2020. Having spent many years in frontline operations I know just how resilient the sector is. Challenging times though these have been I am rather optimistic that the sector will bounce back, but only with government support. And more importantly long term assurance that the ludicrous lockdowns the sec-
tor has had to endure will not happen again! I have long since given up taking any mainstream media news seriously. Depending on which newspaper or news outlet you read or listen to our Prime Minister “ has ruled out the possibility of any future lockdowns" or, a couple of days later “Boris Johnson rejects ruling out future lockdowns”. Data published by the Office of National Statistics are revealed that the UK economy grew by 4.8% in Q2 2021 as coronavirus restrictions were lifted. Further analysis as part of the UKHospitality Quarterly Tracker, produced by CGA, shows the significant contribution made by the sector; responsible for 40% of the UK’s total economic growth from Q1 to Q2 2021. That must surely be an indication of how important the sector is to the economy. And not only the economy, to people’s well being. In a conversation I had this week with one of the countries leading catering colleges we discussed how the sector is a wonderful opportunity, particularly for people from disadvantaged backgrounds to progress. It is a wonderful sector to meet new people and travel, and a wonderful sector for employing people of all age groups and to suit the personal circumstances. Closing down businesses causing an entire industry to sit at home is no good for people’s mental health and well being. We do need assurances that there will be no return to lockdowns! On another topic I do accept that we left Europe with specific terms and proposals in place.
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PRODUCTION & DESIGN
But staff shortages in the sector are horrendous, and I notice the Scottish Hospitality Group are calling for a migrant worker visa.
Matthew Noades
It is clear that staff shortages will, if they are not already, will lead to a huge crisis in the industry and access to workers from the EU through temporary one or twoyear visas would is common sense, otherwise the sector will never be able to get back to full capacity trading!
Shelly Roche
One favour we would ask here at CLH News is we are trying to increase our Twitter following and subscribers to our digital publication! 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 www.catererlicensee.com
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open—significantly higher than the 89.9% of independently-run venues.
The report highlights sharp contrasts between sectors of the hospitality market, including a stronger reopening for eating venues than drinking ones. 98.1% of food-led licensed premises were back trading by the end of July, compared to 91.4% of drink-led sites.
The new Market Recovery Monitor also provides a review of hospitality’s site numbers over the course of the pandemic. Britain’s total licensed premises plunged by more than 9,000 between Spring 2020 and 2021—8.1% of the pre-COVID-19 total, and equivalent to one net closure every hour. However, total site numbers have edged up slightly in the last two months, indicating that confidence and investment in the sector are starting to return.
MANAGED PUBS FAIRING BETTER Managed restaurant, pub and bar groups are meanwhile returning at a faster pace than independents. Some 98.7% of managed sites are now
Karl Chessell, CGA’s business unit director for hospitality operators
A reading above 50 signals output is rising, while a reading below 50 indicates output is contracting. Higher wage costs, driven by recruitment challenges, and increases in the prices of key inputs such as electronics, metals, steel and timber, contributed to a record pace of input price inflation in July. Input costs rose for all 14 sectors monitored by the Tracker, with the composite input prices index registering 76.3 – the highest since the series began in January 1998. As a result, prices charged by businesses also increased at the fastest rate on record. All 14 sectors reported a price hike, with metals and mining, chemicals
and household products posting the sharpest increase. UK sectors’ future output expectations dipped in July, to their weakest since January. Ten of the 14 sectors were less optimistic than they were in June about achieving stronger output volumes over the next 12 months. Jeavon Lolay, Head of Economics and Market Insight, Lloyds Bank Commercial Banking, said: “Official data confirmed the rapid pace of UK economic growth in the second quarter as indicated by the Recovery Tracker in recent months. As the economy edges back towards pre-pandemic GDP levels, there will understandably be less capacity for such rapid and out-sized gains. The latest report for July supports this, with both fewer sectors posting faster month-on-month growth in output and a marked drop in optimism around future growth prospects. “Another important area to closely monitor is the ongoing impact of surging input and output prices. It is clear that many businesses are facing growth constraints due to ongoing disruptions to supply chains and shortages of labour. These pipeline issues represent early indicators of the potentially broader inflationary pressures to come. While UK annual CPI inflation slowed in July, this will likely prove a temporary respite, particularly if businesses continue to face further price pressures.”
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The tourism and recreation sector saw its growth rate ease, falling to 55.3 from 63.1 in June – a level that was the strongest output growth recorded since January 2012. Businesses pointed to a levelling-off in forward bookings for UK holidays, and cited restricted capacity caused by staff shortages – a key challenge also reported by firms in transportation (51.5 versus 51.8 in June), particularly among hauliers.
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Graeme Smith, AlixPartners’ managing director, said: “The long-awaited Freedom Day marked the beginning of a new chapter for hospitality with the focus for operators now shifting to securing a return to viability after almost 18 months of closure and heavily restricted trading. But over 7,000 sites remain in limbo and the question now must be whether these venues will ever reopen under their current ownership or be lost permanently. The well-publicised challenges in the market around labour and product supply only add to a complex picture during what should be peak trading season, with operators across the country taking drastic action through reducing their hours or closing as a direct consequence of these issues.”
Staff Shortages and Rising Input Costs Slow Pace of UK Economic Growth The tourism and recreation sector, which includes pubs and restaurants, saw its output growth ease as staff shortages and rising input costs slowed the pace of the UK economic recovery in July. A total of 12 of 14 UK sectors reported faster output growth month-on-month in July, down by two on June, and the lowest since March, according to the latest Lloyds Bank UK Recovery Tracker.
CLH Digital
and food, EMEA, said: It’s very promising that well over nine in ten venues are back open again. Trading numbers are now at their highest point since COVID-19 hit, and a modest but steady flow of new venues suggest that the worst of the crisis may now be behind us. However, with so many sites yet to reopen, more business failures are inevitable. Thousands of businesses remain vulnerable, and their future will now depend on how well they can overcome major challenges such as the high debt levels many have. Consumers are returning to the sector and the pent-up demand is favourable, so getting through the early stages of the recovery is critical for these businesses.”
• DISHWASHERS • GLASSWASHERS • REFRIGERATION
Over 7,000 Licensed Premises Still In Limbo Following ‘Freedom Day’
Issue 71
TOASTERS • STAINLESS STEEL SINKS & TABLING
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Shortfall of Chefs Intensifies Setback for Hospitality Industry 4
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Issue 71
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK hospitality industry has been reeling under immense burden of the widespread consequences of the coronavirus pandemic. The recent removal of the lockdown restrictions and social distancing guidelines reignited the hopes of a meaningful revival for the businesses operating within the sector but the challenges are emerging as the enterprises look forward to getting back on the pre-pandemic level of commerce.
Nevertheless, things have partially improved in the recent few weeks, but most of the restaurants and other food & drink intensive enterprises continue to face the dearth of chefs.
The acute shortage of staff has severely shaken the foundation of many businesses, be it a full-scale restaurant, a hotel chain, a yacht services provider, a bar, a theme park or a pub. As almost every such business requires a good amount of staff through which specific tasks can be supervised. A restaurant or a hotel can certainly survive a short-staffed cycle if there is a deficiency in workers who are managing the booking to onboarding processes, front desks and the sales team.
According to the preliminary estimates by the Office for National Statistics (ONS), the UK GDP grew by 4.8% in the second quarter of the present fiscal. Of the total, the hospitality industry in the UK contributed nearly 40% to the national economic growth, effectively emerging as one of the major supporters.
It would be quite difficult for the enterprises, but they can somehow manage to steer through this for a shorter period of time. But when it comes to maintaining an adequate number of chefs, it becomes extremely difficult for the businesses to sustain the operations as food remains a critical element for these settings. Forget about a restaurant, or a food and drink setting, it would be a strenuous task for a hotelier to run the hotel without the presence of an optimal number of chefs who can manage the requests from every room and other food and drink outlets within the premises. The apparent problem of chef shortages has been perpetrated by the pings sent through the mobile application of the National Health Service (NHS), potentially paving the way for a dreadful situation called ‘pingdemic’.
The hospitality settings were anticipating a quick turnaround in the business cycles as they expected a sharp increase in the footfalls and consumer spending, but neither of them fully met the expectations.
This clearly indicates the importance of a thriving hospitality industry, at a time when the global economies are looking forward to reopening on a much larger scale, restarting international travel. In the upcoming months, the travellers from other countries are highly likely to increase with the rising number of doublejabbed people across the world. With the restart of sports hospitality, the fans are expected to attend the matches of their favourite football clubs from across the globe. However, the situation might remain different from the pre-Covid era, but the influx of guests is certainly going to increase. As far as domestic travel and tourism is concerned, people are somewhat reluctant to go outside too frequently but there is a definite rise in the number of average commuters on a daily basis.
Fuller’s Renews Partnership with Special Olympics GB Fuller’s has renewed its partnership with Special Olympics GB for a further 12 months, with both organisations committed to building on the hugely successful existing partnership to help transform the lives of more people with an intellectual disability through sport.
brate individuality, create a world where everyone is respected and to welcome everyone into the Fuller’s family, we couldn’t ask for more. This truly demonstrates the fundamental impact our athletes and their successes and achievements have had on Fuller’s.
Special Olympics GB is a non-profit organisation and the largest provider of year-round, sports coaching and athletic competition in summer and winter sports for children and adults with intellectual disabilities. Special Olympics GB currently has 105 all ability, inclusive sports clubs covering 28 sports across England, Scotland and Wales and reaches over 10,000 athletes.
“With 94% of people with an intellectual disability NOT in paid employment this is a great step forward and one which we hope other forward-thinking companies will embrace. The last 18 months has been an incredibly difficult time for those in the hospitality industry and for Fuller’s to continue with its commitment and support speaks volumes. Huge thanks to everyone at Fuller’s and all its customers who have supported Special Olympics GB to date. It is very much appreciated.”
An Official Partner since 2018, Fuller’s has been a generous, proactive and creative partner to Special Olympics GB from raising much needed funds including donations from promotional Children’s menu items and Ale & Pie tasting boards to donations from customers through Pennies charitable giving. Fuller’s employees have also joined in the fundraising with initiatives from the Fuller’s football tournament and pub quizzes to recent national campaigns such as the Captain Tom 100 challenge. Commenting on the renewed partnership, Paul Richardson, Chair of Special Olympics GB said: “We are delighted, and hugely grateful that
Fuller’s has decided to extend its partnership with Special Olympics GB for a further 12 months. Working with Fuller’s has proved to be a fantastic partnership for both sides and when we see its vision to cele-
Simon Emeny, Chief Executive Fuller’s said: “Special Olympics is all about inclusivity and so is hospitality. The connection with Special Olympics GB is a great way of introducing our teams to the possibilities that other people have – yet which can go unnoticed. Public houses have always been a place for all – and with such a high proportion of people with an intellectual disability feeling socially excluded, we want to do our bit to address the issues. I’m delighted that we are continuing our partnership with Special Olympics GB for another year and I can’t wait to see where the partnership goes next.”
Business Secretary “Headline Speaker” as UKHospitality’s Annual Conference Returns UKHospitality will be welcoming Business Secretary Kwasi Kwarteng as the headline speaker at its annual conference, set for 20th September at the RAC in London. Kwarteng joins a stellar line-up of sector leaders on the day including Paul Pomroy, CEO of McDonalds UK, Karin Shepard, European MD of InterContinental Hotels Group and Nick Mackenzie, CEO of Greene King. This year’s conference gives UKHospitality members an opportunity to meet in person, catch up and join the conversation with many of the leading lights of the UK’s hospitality sector. UKHospitality CEO Kate Nicholls will give her take on the state of the sector after 18 gruelling months and update on the challenges, opportunities and plans to help drive recovery. The agenda is bolstered by exclusive new research from industry analysts CGA and STR, as well as a deep dive into the economic outlook for the sec-
tor. Following the conference, attendees can enjoy a networking reception and a chance to reflect on experiences over the past year. UKHospitality Chief Executive Kate Nicholls said: “We are incredibly pleased to announce that the Business Secretary will be joining us for our annual conference this year. This year’s in-person conference is an important opportunity for us all to come together, share experiences and also remind a key figure in the Government of the enormous contribution our industry makes to the economic and social wellbeing of the UK. I look forward to seeing as many members as possible there on what is set to be a great event.” The 2021 UKHospitality Conference will be held on 20th September at the RAC club in London. For further details and to register visit https://www.ukhevents.com/
Inflation Steady As Disruptions To Food & Drink Supply Hit Reopening CGA Prestige Foodservice Price Index (FPI) highlights the effects of labour shortages and Brexit, and predicts more price increases in the months ahead Food and drink supply markets have been hit by widespread distribution problems and a spike in demand following the return of out-of-home eating and drinking, the new edition of the CGA Prestige Foodservice Price Index reveals. June saw particular supply issues in the south of England, after the return of restaurants, pubs, bars and other venues, amplified by warm weather. Problems were compounded by a shortage of labour, particularly HGV drivers, as well as insufficient manufactured stocks and Brexit-related challenges with imported goods. As June progressed, many suppliers put mitigation strategies in place, including the refusal of some orders to cap demand and improvements to wages and conditions to attract new employees. The situation has stabilized in July, but demand is likely to peak again in early September when schools and businesses increase order levels. The Foodservice Price Index reveals that food infla-
Issue 71
CLH Digital
tion stood at 1.6% in June, having levelled off at a time of year when it typically falls. Non-alcoholic beverage prices increased month-on-month, but remain below the levels of 2020. The remaining months of 2021 are likely to see further increases in the level of food inflation, as sector demand returns towards pre-pandemic normality and extra supply costs and wage inflation feed into price increases. Shaun Allen, CEO of Prestige Purchasing, said: “June brought an unwelcome realisation to operators and suppliers alike that availability of labour will be a challenge for the foreseeable future. The difficulties with HGV drivers has been particularly impactful, and operators should consult carefully with suppliers to ensure that supply chains are as lean and efficient as possible.” James Ashurst, client director at CGA, said: “It has been a long journey back for the foodservice sector, and the recent disruption to supply has come at the worst possible time. Labour shortages and price inflation are unwelcome challenges as consumer demand continues to increase, and fragile businesses must hope that conditions start to ease in the next few months.
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Keeping Customers Safe and the Tills Rolling 6
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Issue 71
By Paul Phyall, Managing Director for Northern Europe, Food at NSF International (www.nsf.org) ly. As hospitality doors are finally re-opening, attracting customers now hinges on winning over public trust. With social distancing measures easing, the onus of protection now lies on hospitality venues being vigilant, meaning cleanliness and hygiene will be under intense scrutiny. So how exactly can the industry build trust amongst customers?
MAXIMISE VENTILATION
The last 18 months have been difficult for individuals and businesses, with the hospitality industry being one of the hardest hit by the pandemic. Governmental lockdowns and restrictions decimated the industry virtually overnight, and the last 18 months have been characterised by an ongoing level of uncertainty. Yet, despite this, there are signs that the industry is beginning to recover. In May this year, after restrictions were partially eased, business turnover within the hospitality industry rose to £6.9 billion, which is in stark comparison to £1.2 billion in May 2020. Now that the Government has lifted all social distancing restrictions in England, with a significant easing of restrictions in Wales, Scotland and Northern Ireland, we’re likely to see further buoyancy from restaurants, bars and hotels alike. Meanwhile, customers will expect to see excellent hygiene standards upheld more than ever before and, crucially, the responsibility to keep customers safe lies with hospitality institutions more than ever previous-
However, wiping surfaces will only be an effective measure if it is done routinely. All areas and appliances being used most frequently must be cleaned often, and those that come into direct contact with food require extra attention. Hospitality managers and owners should begin by establishing a rigorous schedule of cleaning public areas and organising strict rules with staff; for instance, ensuring they are regularly washing their hands and making hand sanitisers readily available.
GET TESTED
There is strong scientific evidence suggesting the virus is airborne and can infect people through inhalation of respiratory particles, which highlights the importance of well-ventilated rooms. All hospitality outlets must ensure there is passive air flow through windows, doors and air vents that can be fully or partially opened. Rooms that lack good ventilation allow the virus to build up in the air, increasing the risk of spreading COVID-19, especially if there are lots of infected people in the room. Furthermore, the virus can remain suspended in the air after an infected person has left, meaning that COVID-19 particles can continue floating around an empty room for several hours.
Evidence suggests the virus has an incubation period of at least 48 hours when an individual is asymptomatic but contagious, meaning they might be walking around thinking they are free of the virus while actively passing it on to others. If staff are worried about spreading the virus to customers, getting a COVID-19 test is the best way to stay safe. Hospitality leaders also have a responsibility to urge their staff to test themselves regularly to keep customers as safe as possible.
INDEPENDENT ASSESSMENTS
COVID-19 can survive for up to 60 hours on certain surfaces. It’s vital that restaurants, bars and hotels clean all surfaces and shared spaces before and after mixing indoors. Yet cleaning is meaningless unless staff are using disinfectant to kill the viral germs. So it’s advisable that employees use specialised, approved biocidal cleaning products for wiping surfaces.
The hospitality sector needs to observe a high level of hygiene in line with UK food safety standards and keep its staff vigilant to the threat of COVID-19. Doing so will mean businesses can build trust amongst their consumers, who will in turn, increasingly grow in confidence when it comes to eating out socially. Reassurance can also come from the outside, where independent health and hygiene assessments can provide the most value. There is a big difference between improvised self-assessment and the thorough, comprehensive approach overseen by science-based, independent, third-party organisations.
Beyond general use cleaning products, such as dish soaps and foaming cleansers, acid cleaning products can effectively remove rust corrosion, scale or other deposits not removable by alkaline products. Antimicrobial cleaners must be used to sanitise hard, non-porous surfaces like countertops or work tables.
An independent health and safety assessment will not only reassure consumers, leading to more financial gains, but will also ensure hospitality institutions are doing all they can to create an environment that is safe and hygienic. Every action taken to reassure customers will be another step towards the ongoing recovery of the sector.
WIPE SURFACES WITH DISINFECTANT
Stonegate Area Manager Rows Over 42km To Raise Over £2,000 For British Heart Foundation Paul Cahill, Area Manager for Stonegate Group who is based in Bournemouth, completed his rowing challenge to raise over £2,000 for the British Heart Foundation, the UK’s leading charity funding research into heart and circulatory diseases and their risk factors. The challenge forms part of Stonegate’s wider fundraising initiative with British Heart Foundation.
own home. That would not have been possible without the dedicated work and research of the British Heart Foundation.”
Paul rowed a gruelling 42.195km, equivalent to marathon distance on 31st July. He achieved this feat in an impressive time of 3 hours 16 minutes, beating his goal time. At 61, Paul’s time is 18th in the world for his age group for others doing the same challenge and although having been rowing for a long time, this was his first time attempting a row of this distance.
Paul continued: “The row was definitely a challenge, not only physically but mentally and it got really tough for the last 3km. I knew I could do it and I’m so thankful that I had family and friends around me to keep reminding me that and I was especially pleased to have enough rugby games recorded to get me through!
Paul underwent rigorous training beginning in January this year, rowing 40km a week over multiple sessions and he lost two stone in the process.
“I have been absolutely overwhelmed by the support I have received during this challenge. From customers and colleagues alike, I am so grateful to everyone’s words of encouragement and their donations. It has been great to have this opportunity to raise money and awareness for a fantastic cause that helps so many people.”
Paul said, “I owe my life to the British Heart Foundation, and so I was really keen to do this challenge to try to repay some of that kindness. In June 2018, I suffered a heart attack. I had stents fitted and two days later I was back in the comfort of my
NACC Care Chef of the Year 2021 Finalists Revealed
The National Association of Care Catering (NACC) has revealed the line-up of talented care chefs that will compete in the national final of the NACC Care Chef of the Year 2021 culinary competition.
Throughout July, regional heats have been taking place across the NACC regions – Scotland, North, Midlands, Wales, South West and South East – with talented care chefs showcasing their skills and specialist knowledge in a bid to secure their spot in the final of the prestigious event.
• Nikki Burridge, Penpergwm House, Abergavenny • Paul Barry, Sunrise Senior Living Cardiff Sue Cawthray, National Chair of the NACC, said: “Congratulations to the finalists of the NACC Care Chef of the Year competition 2021! The regional heats were incredibly exciting and the fact that we were once again able to welcome our competitors and judges into the competition kitchens in person was just wonderful. “Good food is at the heart of quality care. The physical and mental wellbeing of older, vulnerable and young people in a care setting are intrinsically linked to mealtimes – from the nutritional benefits of a varied, balanced, person-centred diet to the social and emotional benefits that interacting over food can bring. With that in mind, the role of the care chef is vital, and we’re committed to putting a continued spotlight on the immensely talented, knowledgeable and dedicated chefs that work in the care sector.
The expert judges selected their final 12 care chefs for their clear nutritional understanding of the foods they are using and how they benefit the needs of their clientele, plus their culinary flair through flavours, menu balance, execution, presentation, and hygiene best practice. The finalists are now preparing to impress the judges one more time to claim the coveted title of NACC Care Chef of the Year 2021.
“The national final is going to be a real celebration of our sector and the exceptional standard of food that care chefs create for their residents and clientele every single day. I cannot wait to watch the action unfold at the live final – it’s going to be a thrilling and uplifting occasion. I wish all the finalists the very best of luck!”
The national final takes place on Wednesday 6 October 2021 at Manor Farm Cookery School, Grantham. The NACC Care Chef of the Year 2021 finalists are: • • • • • • • • • •
David Whistler, The Cambridgeshire Care Home, Cambridge Matt Knott, Fernhill House Majesticare, Worcester Paul Murray, Joseph Rowntree Foundation, York Aaron Watson, Primrose Bank Care Home, Poulton-le-Fylde Iain Young, Murrayside Care Home, Care UK, Edinburgh John Grover, Barchester Care, NHS Grampian, Aberdeen David Sharp, Bentley House, Signature Care Homes, Hertford Emilio Pascucci, Astbury Manor Care Home, Avery Healthcare, Bracknell Patrick Fensterseifer, St Ives House, Ringwood Daniel Kavanagh, Green Tree Court, Lexicon Healthcare, Exeter
The NACC Care Chef of the Year competition is supported by the main sponsor Unilever Food Solutions and long-standing event sponsor The Worshipful Company of Cooks. Focusing on the importance of food, nutrition and positive mealtime experiences as part of quality care, entrants are challenged to create an appealing and delicious twocourse menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses should be no more than £2.25 per head based on three portions and it must be nutritionally balanced. The menu must also feature a product from Unilever Food Solutions’ sector-relevant portfolio. Tim Ware, NACC Chef of the Year 2020
For more information on the NACC Care Chef of the Year 2021 competition visit www.thenacc.co.uk
Issue 71
Threat Of ‘Beer Drought’ Mounts As GXO Draymen Vote For Industrial Action The threat of a late-summer beer drought moved closer as about 1,000 draymen who deliver top brands voted for industrial action over what they describe as a ‘paltry’ pay offer.
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. Unite’s members voted for strike action by 97 per cent and for industrial action short of a strike by 99 per cent over the company’s offer of 1.4 per cent for 2021, which is well below the current RPI inflation rate of 3.9 per cent. The workers’ anger over the pay offer has been further exacerbated by them losing between £8,000 and £10,000 over the last year due to furlough and lack of overtime, coupled with no pay increase for 2020. Unite had offered a manageable inflation increase which the company then rejected. Unite national officer for the drinks industry Joe Clarke said: “Our members have suffered great financial hardship during the pandemic with some of them losing up to £10,000 through being furloughed and picking up no overtime, so it is no surprise that they have voted almost unanimously for industrial action. Our mandate for such action is resounding and reflects the deep anger felt by our members over their treatment by the bosses. “The company had offered a paltry 1.4 per cent which is well below the current RPI inflation rate of 3.9 per cent. “Meanwhile, the draymen have been working flat
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out currently 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 per cent 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.” Responding to the reports James Calder, Chief Executive of the Society of Independent Brewers said; “Amid fears of taps running dry, pubs, bars and restaurants should look beyond mass-produced beers from the Globals and speak to their local independent breweries. Being local they have the flexibility to brew and get beer directly into venues up and down the UK. British independent breweries are producing some of the best beers anywhere in the World and can be found across every corner of the UK. They are brewing a hugely diverse range of styles from lagers and pale ales, to porters, stouts and of course, cask real ale. As the hospitality industry fully reopens the UK’s independent brewers are ready and waiting to fill the supply gaps we’re seeing hit an already struggling hospitality industry. James went on to say; “Distinct, quality local beers could prove more popular with customers than your original offering of global beer, which are available anywhere. Small independent breweries have suffered massively while pubs, bars and nightclubs have been closed, so now as the UK’s hospitality industry begins on its road to recovery let’s work together and offer customers a great-tasting local lager, craft ale, IPA or stout.”
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Minimum Wage Regulations: Why Employers Can’t Afford To Get It Wrong 8
CLH Digital
Issue 71
By Helen Molloy, partner in the employment team at law firm, Shakespeare Martineau (www.shma.co.uk) Last week, well-known names including Pret a Manger and Tesco hit the headlines for all the wrong reasons, after being “named and shamed” by the Government for failing to meet minimum pay rules. The news is a powerful reminder for hospitality and leisure employers about the need to review their practices and ensure they’re paying workers fairly. The Department for Business’ (BEIS) publication of its “name and shame” list for flouting wage rules, featuring 191 firms, will have been a wake-up call to many employers. As well as associated reputational damage, breaches can lead to hefty fines from HMRC of up to 200 per cent of arrears (capped at £20,000 per worker). In addition, employers who are caught out for underpaying workers will have to pay back arrears to the individual at the current minimum wage rates, which could have a significant impact on their financial position. The employers named in BEIS’ list were found to have underpaid workers in three key ways; 47 per cent wrongly deducted pay from workers’ wages, including for uniform and expenses, 30 per cent failed to pay workers for all the time they had worked, such as when they worked overtime, and 19 per cent paid the incorrect apprenticeship rate. To keep on the right side of the law, hospitality and leisure employers should start by ensuring that they are paying workers according to the correct and current rates. For example, from April 2021, the National Living Wage has been applied to all those aged 23 years and above, however, this was previously applied from the age of 25. As well as checking that they’re up to date with the current legal pay rates, employers must stay aware of any annual rises and rate increases related to relevant trigger points, such as employees’ birthdays. Some employers in the sector may also be unaware that there is a rule connected to an apprentice’s age or more specifically, to those who are 19 and older or who turn 19. Employers can only pay the apprentice rate for the full term of the apprenticeship if the individual will be under the age of 19 for the entire term. Otherwise, employers can pay the apprentice rate for the first year of the apprenticeship only, or must increase the rate for those turning 19 during the term of their apprenticeship (if they have already been paid for longer than a year on the apprentice rate). In both scenarios, it’s important that employers are aware of the need to increase their rate to the correct national minimum wage (NMW), at the relevant trigger point (after the first year, or on their 19th birthday).
It’s also vital to ensure that any deductions being made, such as those that are made to pay for workers’ uniforms, are permitted under their contracts and are not reducing workers’ pay below the minimum legal rates. Employers must also take the number of working hours into account; if workers are doing a high number of hours on a low salary (and they are not receiving paid overtime), this may well take them below the minimum legal rate. Keeping accurate records of pay, hours worked and any deductions is key to not only ensuring compliance, but also to withstanding the scrutiny of any HMRC investigation. Employers should also review employment contracts regularly. Many hospitality and leisure businesses may have a standard contract template in place that they’ve used for many years, however it’s important that this is reviewed and updated periodically, to ensure compliance with legal changes due to case law or statutory provisions, including those relating to rates of pay, working arrangements (including hours of work) and permitted deductions. A common pitfall made by employers is failing to join the dots between what a worker’s employment contract says, and what the working arrangements actually are, including, what they are being paid in practice. As a business’ practices may change gradually over time, its contracts and policies may say one thing while the company is doing another. Further, as is borne out by the recent Government report, many employers are unaware of how to properly calculate the hourly rate of pay. As such, employers may not actually realise that they’re breaking the law. However, when investigating a company, HMRC will not be interested with whether the error was unintentional, they will only be interested in what was actually paid. While employers may be tempted to review contracts and compliance with rates without the support of an employment lawyer, this could well prove a false economy compared to the significant legal fees that would likely be involved in the event of an HMRC investigation. The fact that so many High Street giants, many with significant in-house and external legal resources, have been caught out in failing to meet minimum pay laws reveals how easy it is for employers to get it wrong. With plans for the Government to step up such investigations, tightening up practices in this area is more important than ever. As part of this process, businesses should be sure to read Government’s new guidance for employers, designed to ensure they pay their workers and apprentices fairly. By ensuring they’re fully informed about the current rates and any changes, and by seeking the right expert support, employers in the hospitality and leisure sector can check that they’re paying workers fairly, while avoiding falling foul of the law.
Cyrus and Pervin Todiwala Launch Zest Quest Asia – Panasonic Autumn Challenge Restaurateurs Cyrus and Pervin Todiwala are pleased to announce the launch of the Zest Quest Asia – Panasonic Autumn Challenge, the latest online spinoff of the prestigious culinary competition for students wishing to demonstrate their knowledge and skills in Asian cuisine. The Zest Quest Asia – Panasonic Autumn Challenge aims to push the usual boundaries by placing technology as its centrepiece. Students, working individually with the support of their college tutor, will be invited to design and create a dish inspired by authentic Asian tastes, textures and flavours while drawing on the capacity of Panasonic’s commercial combination microwave to perform the functions associated with traditional cookery methods (e.g. toasting, steaming). The competition, which opens for entries on Friday, 20th August 2021, represents only the latest stage in the partnership between Zest Quest Asia and Panasonic. The UK subsidiary of the Japanese electronics giant has been a consistent gold sponsor of the national competition founded by the Todiwalas in 2013 with the support of the Master Chefs of Great Britain. In 2017, Panasonic sponsored an educational and cultural trip of a lifetime to Tokyo and Osaka for the Zest Quest Asia champions from University College Birmingham. The Zest Quest Asia – Panasonic Autumn Challenge will consist of two-rounds, and each student wishing to enter is advised to research in the first instance the capabilities of a commercial combination microwave, and Panasonic, in particular.
The winning student will receive a Panasonic combination microwave for his or her college, as well as a Santoku knife and a £50 Russums voucher (for the lecturer as well). The two runner up students will win a commercial rice cooker for their respective colleges, as well as a Santoku knife and a £25 Russums voucher each for themselves and their lecturer. Cyrus Todiwala OBE DL said, “We were delighted when Panasonic approached us with this great idea to be headline sponsor of the Zest Quest Asia – Panasonic Autumn Challenge. It just shows the value the industry continues to place on our competition which has helped lift the profile of Asian cuisine among budding chefs. “But on another level, it allows Zest Quest Asia to acknowledge that while it is vital for chefs to learn authentic, classical Asian cookery methods, in the professional kitchen, they will also need to learn how to handle and make the most of the the latest technology available. The Zest Quest Asia – Panasonic Autumn Challenge allows us to bring together the classic and the contemporary, two qualities that distinguish Asian cuisine in Britain today. We are looking forward to a great response to Zest Quest Asia’s latest online competition from both students and their lecturers. The experience of competing can only help pave the way to a promising future for our young chefs, especially as we emerge from lockdown.” Barnaby Sykes, Head of Category Marketing (Imaging, Home AV, Technics, Kitchen) at Panasonic Europe, said, “As a gold sponsor since its inception, Panasonic is very proud to once again collaborate in this fantastic competition, supporting student chefs in our industry, as it sits alongside our own company policy of developing human talent. The past year has been tough for everyone but we were heartened to see how many entries came through for the online contests that the Zest Quest Asia team have been running through lockdown and we wanted to add our backing to their cause. It was a true demonstration of how
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-
passionate these young chefs are and we think our Autumn Challenge will test their mettle a little further with the added dimension of technology in the mix.” The Zest Quest Asia – Panasonic Autumn Challenge is open to all full-time students with permanent UK residency status or indefinite leave to remain. The timetable of the competition is as follows: • Entries open: Friday, 20th August 2021 • Closing Date for Entries: Friday, 17th September 2021 • Announcement of 3 Finalists: Friday, 24th September 2021 • Closing Date for Video Submissions: Friday, 15th October 2021 • Announcement of Final Winners: Friday, 29th October 2021 Competition rules will be published on www.zestquestasia.org
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 www.hfe-signs.co.uk today! See the advert on page 5.
Job Vacancies Soar to a Record High of 953,000 in May to July Issue 71
As the UK economy recovers and restrictions are eased, the hospitality sector is suffering from a post-brexit shortage of chefs and restaurant staff, with an estimated 117,000 vacancies in the sector, up 16,000 from the same period in 2020. Office for National Statistics (ONS) figures show an upsurge in the number of people in employment, which rose by 182,000 to 28.9 million last month, but still 201,000 lower than a year ago. The unemployment rate fell to 4.7 percent in the three months to the end of June from 4.8 percent previously, according to the ONS. Job vacancies have soared to a record high of 953,000 in May to July — up by more than 168,000 from last year, with hospitality sector jobs accounting for an estimated 12% of the total job vacancies across the UK. The British Chambers of Commerce warned the recruitment crisis could have a detrimental effect on the economy, as well as pushing up wages to above inflation levels.
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Shortages have already driven up headline pay statistics, with wage growth hitting 7.4 percent over the period, the ONS said. Hospitality CEO Kate Nicholls said: “the sector is experiencing widespread or recruitment challenges and this is just one of the many negative effects stemming from a prolonged period of closure that hospitality has suffered while furlough has helped protect many sector jobs, businesses that have been haemorrhaging cash or accruing debt during enforced closures and trading restrictions have been forced to let staff go and were unable to reopen with full teams intact. some of these workers will have moved to different sectors that have been open and busy over the course of the pandemic.” “This is just more evidence of how hospitality has been uniquely hit by the pandemic and of the crucial need for government to continue its support. as a sector we are committed to promoting the incredible, varied and rewarding careers that hospitality has to offer.”
OpenTable Reveals Covid-19 Impact On Missed Celebrations After this disappointment, 1 in 3 (34%) say they now value eating out to celebrate more than before the pandemic, and slightly over half (51%) value eating with their friends and family more. Lockdown has also meant that 35% of the UK has had enough of meal prep as they value being cooked and served a meal more than they did before the Covid-19 outbreak. OpenTable has unveiled the extent of missed celebrations which were meant to take place in restaurants around the UK during the pandemic. Covid-19 has meant a third of Brits have unfortunately missed out on dining out for a special occasion. Nearly half of missed celebrations (44%) were birthday meal plans and 1 in 5 were Christmas restaurant reservations.
For Brits, when choosing where to dine out for a celebration, having a variety of food options tops the list at 52%, followed by dining somewhere local (42%). As well as staying local, it seems Brits are creatures of habit, with only 1 in 5 looking for somewhere new to try when choosing a restaurant for a celebration. After 28% of adult Brits had to cancel restaurant reservations to celebrate special occasions due to the pandemic at least once, only half of
these have been rebooked for another time, and nearly a third (29%) still plan to reschedule. The easing of all lockdown restrictions now means 81% of Brits feel comfortable dining at restaurants outdoors, with 70% feeling comfortable dining indoors. Lucy Taylor, VP for EMEA, OpenTable, commented, “Our data shows just how much people have missed out on in the past year and a half. “With restrictions lifted and restaurants welcoming back guests, it’s a great time to get that missed celebration back in the diary. ‘Whether it’s an award winning restaurant for an anniversary, your favourite local for Christmas or that hot new opening for a birthday, OpenTable has got diners covered for every celebratory moment.”
Colliers Urges All Rate Payers to Push Back on Business Rates Consultation as Deadline Approaches 10
CLH Digital
Issue 71
The government’s latest proposals on business rates (Government Consultation Paper on More Frequent Revaluations)* will create more difficulties for businesses appealing their business rates than benefits, according to rating experts at Colliers, the international property consultancy.
Colliers is responding to the government consultation, launched at the end of June which requires responses by August 24th 2021, in which the government stated its belief that three yearly Revaluations (Revals) will provide more accurate valuations and greater transparency about the make-up of valuations, enabling business rates liabilities to more closely reflect current rents and economic conditions. While Colliers supports the move to three-yearly valuations, (although would prefer annual revaluations) but is concerned that the government is not prioritising increasing the resources at the VOA to achieve this aim- resulting in a system- according to Colliers which will inevitably put even more burden on ratepaying businesses. The consultation paper is asking for responses and comments on the following matters: • Duty to notify the VOA of changes to the occupier and property characteristics, information which would be shared with the billing authorities. This is expected to include extensions, alterations or demolition, conversions, splits and mergers and change of use. • Mandatory provision of rent and lease information as well as trade and cost information used for valuations. This would be on an annual basis, aligned with business rates billing, using an online portal and would need to include any side agreements. There is also a requirement to provide lease information following an “event” such a lease renewal or rent review. Provision of this information is mandatory for submission of an appeal against a Rateable Value and there would be penalty fines for providing late or incorrect information. The government is also proposing changes to the current appeals system: • The Check stage would be removed (most likely for the 2026 Revaluation) on the basis that this would be covered by the Duty to Notify. • There may be a fee for submitting a Challenge, in addition to the current fee for submitting an Appeal. This is expected to be refundable if the Challenge is successful. • The draft list is unlikely to be issued prior to 1st January before the Revaluation, and all Challenges against the new list values would need to be submitted within three months of the start of the list. • A new occupier would be able to submit a Challenge within three months of the start date of their interest in the property.
• The VOA would have a statutory duty to complete all list appeals by the end of the list i.e. within two years and nine months (the current Check and Challenge process alone can take up to two years and six months). • Landlords could not submit an appeal where they are not the rateable occupier. The ratepayer can apply for a fuller analysis of rental evidence used, but this must be prior to the Challenge being submitted i.e. within the three months. This may also be subject to a fee.
Antecedent Valuation date (AVD), when values are assessed and when the list becomes live. Colliers believes the gap should be shortened to 12 months to give a truer reflection of the market.
According to John Webber, Head of Business Rates at Colliers, the proposals would result in a much more onerous and expensive way for businesses to appeal their business rates. In its response to the consultation, Colliers has highlighted the following flaws in the proposed system:
The death of MCC’s. Set against the background of the government legislating to outlaw Covid MCC appeals perhaps it is not surprising that they are suggesting the removal of the ability to appeal on any MCC grounds. While this could be possible in an annual revaluation cycle, to remove it in a 3-yearly cycle is again undemocratic and unjustified.
Landlords restricted from submitting challenges Although not of major concern to many, a lot of landlords take a proactive approach to the rates liability of their tenants. To remove their involvement in the process seems unnecessary as well as undemocratic.
Transparency – only proposed in stages – this is not fair to ratepayers and means the VOA will not be transparent until later lists.
Duty to Notify. This is a significant burden on ratepayers as it will now involve an annual confirmation return. This is effectively an annual check by ratepayers - even those who may benefit from reliefs and don’t pay business rates600,000 businesses currently- increasing the paperwork and administration burden. Mandatory Provision of Lease Information. Again, an annual return to include side letters and arrangements agreed with landlords. This is required by the VOA even though they already have access to this through land registry and other sources. There may also be multiple rental returns required for each ratepayer based on frequent events being concluded throughout the year.
Backlog – the huge backlog of 2017 appeals mean that it is unlikely that these will be cleared prior to the new list and new process being put in place. Colliers are concerned that 2017 appeal rights could be cut off. Timescale Based on experience, Colliers also think that it is unlikely that all Challenges will be able to be cleared within three years. The onus is put on the ratepayer to provide all evidence and information, yet the VOA’s statutory response deadline is later than it is in the current list. John Webber comments, “The Government introduced the current CCA system without proper consultation with the industry and without prior testing. The frustrations with that system are well chronicled. This has all the hallmarks of a similar mess.”
Restrictions on Appeal timescales. The government has already announced that the draft list will be published 3 months before it becomes live and not the usual 6 months. This proposal then suggests a 3-month window to appeal. This leaves little time to review valuations and submit Challenges upon receipt of the draft list values.
“This new system would increase the bar to appeal against unfair rating assessments and thus reduce the number of appeals. The VOA will have no need to inspect properties or maintain the list- that responsibility seems to have passed to every ratepayer in the country. If the proposals go ahead as in current form, the VOA will think it is Christmas.”
Fees for a Challenge with refunds upon success. This could cause cash flow issues and will reduce access to justice. (Currently there are no fees payable until the final stage of CCA).
“It’s interesting the proposals have been rushed out at the start of the Summer holidays as businesses struggle with trying to return to normality and the pingdemic of staff following the Covid lockdown. However, despite the inconvenience, we urge all businesses to make representation to this consultation by August 24th – or their ability to appeal higher and higher rate bills will be severely curtailed.”
Although the 3 yearly cycle is a positive move, compared to what we have now (where rateable values are still based on rents in 2015), the VOA has maintained that it needs a 2-year gap between the
Migrant Worker Visa Needed For Hospitality Says Scottish Hospitality Group TRADE group the Scottish Hospitality group (SHG) has called for the introduction of a migrant worker visa for the hospitality sector. The SHG has said that a lack of staff is “preventing businesses from opening to capacity” and, even with more people expected to return to the workforce after the furlough scheme winds up at the end of September, the sector still faces a shortfall. Access to workers from the EU through temporary one or two-year visas would “make sure all businesses can recruit the right talent”, said the group. Stephen Montgomery, SHG spokesperson, said: “Operators can’t get staff, wage inflation is rampant and all the supply chain problems are combining to act as a brake on our economic recovery. We should expect to see more people looking for work once furlough ends but it will be too little, too late. The reality is that we need temporary one- or two-year visas for EU workers to make sure all businesses can recruit the right talent.
“Furlough has done its job and needs to end, but we still need help as we head into winter. There’s a real lack of confidence because hospitality has been the first to close and last to reopen, and people quite rightly don’t want to be responsible for implementing government rules that don’t make any sense. So that’s had the effect of pointing people towards other sectors.” SHG member Nic Wood, owner of Signature Group, said it is “incredibly frustrating that after all we’ve been through that we can’t get enough staff to open up our venues to their full capacity or hours”. “The issues of furlough, lack of staff and supply chain complications are jeopardising hospitality’s ability to try and scrabble back to pre-COVID trade levels,” said Wood. “We need a visa scheme to plug the employment void that has appeared since Brexit. It’s imperative that the four nations work together to encourage people into the country that want to do these jobs so that the economy has enough staff to get back to pre-COVID levels.”
Shepherd Neame Pubs Nominated for Inaugural Medway Food and Drink Awards Four of Shepherd Neame’s pubs are finalists in the inaugural Medway Food and Drink Awards, celebrating the best food and drink businesses in Medway. Popular Chatham waterside destinations Ship & Trades and Pier Five are shortlisted for multiple awards, with both featured in the Best Bar and Best Pub categories. The Ship & Trades is a stylish bar, restaurant and hotel, boasting 15 unique rooms overlooking the marina. Pier Five is a contemporary bar and kitchen, renowned for its delicious menu including the newly launched vegan specialty ‘Diggity Dog’.
Across the River Medway, village pubs the Tudor Rose, Upnor and the Fenn Bell Inn, Hoo are both finalists for the Best Garden or Terrace category. The Fenn Bell is a unique pub, running a conservation project as Medway’s first licensed zoo. The Tudor Rose renovated its garden and terrace during lockdown to offer customers a stylish outdoor area to relax in. Pub Marketing Manager Caroline Williams said: “After a challenging year, we are delighted to see four of our characterful Medway pubs recognised for their commitment to excellent customer service, going above and beyond to offer a quality experience.”
New University Of York Research Shows Need For Change To Make Pubs Code Fit For Purpose Issue 71
Academics at the University of York have published a paper looking into the effectiveness of the Pubs Code adjudicator. The paper is a detailed analysis of the adjudicator, which oversees over the Pubs Code Regulations 2016 and intervenes in the contractual relationships between the largest pub-owning companies and their tied tenants.
‘burden of proof’ standards to the exercise of duties under the statutory code.
Drawing on a sample of interviews with affected tenants, arbitration data, and legal appeals, Jed Meers and Liz Hind argue that there is a series of limitations with both the function of the regulations and the adjudicator model itself.
Commenting on the publication of new academic research by Liz Hind and Jed Meers of the University of York on the operation of the statutory Pubs Code in England and Wales, CAMRA Chairman Nik Antona said: “The evidence from hard working licencees running tied pubs on which this paper is based backs up what CAMRA has been telling the Government for years – that the Pubs Code needs substantial changes to make sure the Code is fit for purpose.
The duo note: “In particular, our findings demonstrate the use of delaying tactics, the interaction of code adjudication with the parties’ existing contractual relationships, and issues with the application of arbitration
“Tied pub tenants need proper reform of the Pubs Code to make sure that they are property supported as they recover from the impact of the pandemic, rather than subjected to unfair or potentially unlawful
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treatment. “Ministers are currently consulting on small changes to the Code and must, as this research suggests, make improvements to the arbitration process. “However, the upcoming second statutory review of the Code must make more widespread and meaningful change to make sure the Code’s principles of ‘no worse off’ and ‘fair and lawful dealing’ are applied in practice. “CAMRA is also calling on the Scottish Government to learn the lessons from this research to make sure that the forthcoming statutory Pubs Code in Scotland is fit for purpose from day one.”
Craft Union Raises Over £95,000 For Local Charities During UEFA EURO 2020 in our pubs.
Stonegate Group’s Craft Union Pub Company raised over £95,000 for local charities during the UEFA EURO 2020 tournament while the wider Stonegate business gave away over 60 tickets with Coca Cola to delighted football fans, gifting them the opportunity to be a part of the reduced crowd, in person at Wembley.
“We have really missed enjoying live sport in our venues and after the year we’ve had it has made enjoying it with our local fellow footie fans even more special, we can’t wait for it to continue into the coming football season. Community support is a huge part of the ethos of Craft Union and the support we’ve received from our customers during this campaign has been amazing. It is a fantastic effort by all of our teams at Craft Union and enormous congratulations from all of us for their amazing work in fundraising such a spectacular amount.”
The staggering fundraising total was raised across Craft Union sites in their “A Crafty Road to the Final” campaign. Running throughout the tournament, donations came through various events such as footballrelated games and quizzes held by individual pubs. The money will be going to each of the pub’s local community causes to give back to the people at the heart of their local areas. Frazer Grimbleby, Operations Director for Craft Union Pub Company, said “It was fantastic to see so many of our customers back in our pubs. Craft Union pubs have always had a brilliant atmosphere
for sport, and when you factor in something like the EUROS, with England doing so well, it just creates boundless positivity and jubilation
The stadium ticket competition ran across Stonegate’s We Love Sport App, which allows customers access to all the company’s offers and giveaways, as well as up to date information on the latest fixtures showing across the Stonegate estate.
Remaining Connected for UK Holidays 12
CLH Digital
Issue 71
By Red Peel, Managing Director and Founder, Airband (www.airband.co.uk) As vaccinations are rolled out in the UK, Brits are thinking about holidaying once more. While restrictions against holiday makers are slowly being lifted, there is still uncertainty around the reliability of booking international travel. As such, many will be gearing themselves up for scenic breaks across the UK, with many popular tourist destinations in remote or countryside locations with low-speed or no broadband connectivity. Research shows that 73% of Brits will choose to holiday within the UK, even after coronavirus travel restrictions have been lifted. Further, our recent survey of 2000 UK consumers found that, rather than wanting to get away from it all, Brits holidaying in the UK are looking to keep their digital luxuries. Lockdowns across the globe have created a dependency for reliable broadband, making it a priority now more than ever. Rural holiday accommodation providers need to act now to ensure they optimise the opportunity provided by the ‘staycation’ trend.
THE DIGITALLY CONNECTED HOLIDAY MAKER The smartphone in your pocket has made high-speed broadband essential to getting the most out of our day. For many, your phone is your wallet, your own personal sat-nav, as well as a reliable source of information. In the same survey, Airband found that 46% of British holidaymakers believe that wireless broadband is the most valued facility when choosing accommodation. This is down to a few reasons. The most common are to avoid using their mobile data (22%), to enable them to communicate with friends or family (21%) and to find out about the local activities in the area (16%). In fact, only 18% of UK adults say that it is not important for their accommodation to have fast, free and reliable broadband. High-speed broadband is no longer a ‘nice to have’ factor when on holiday. With restrictions still being in the process of easing, rural staycations will continue to be the most reliable option for many. And while this provides a great opportunity for UK-based hoteliers and accommodation providers, not having the facilities customers want could lead to negative reviews and a lack of returning clientele. As such, those working in the industry need to review their facilities so they are geared up to facilitate digitally connected customers, providing a service that offers reliable, fast and consistent broadband speeds.
THE IMPACT OF SLOW BROADBAND SPEEDS Obtaining high-speed broadband however, is much easier said than done, particularly in rural areas that are often neglected by big network providers. For residents in hard-to-reach areas, slow broadband speeds have been an ongoing issue for many years. National lockdowns that were introduced during the pandemic highlighted just how severe the digital divide runs between rural and urban areas. In fact, research suggests that over 274,000 households and businesses in England still cannot access a decent fixed broadband connection higher than 10 Mbps. However, it’s not just residents and holiday makers that are feeling the negative impact of slow broadband. For established rural businesses, such as accommodation providers, this has been a consistent barrier for further growth. Additionally, the impact of increasing numbers of people choosing to holiday in scenic, rural areas will also put a strain on many already sub-par networks. As such, accommodation providers need to offer high bandwidth as well as fast speeds. This will not only facilitate the needs of those on staycation but will also alleviate the impact that holiday makers have on existing networks.
IMPLEMENTING HIGH SPEED BROADBAND We are already seeing efforts being made to introduce a 4G upgrade to boost connectivity around the country, however more needs to be done to facilitate this technology and cater for those without data-heavy phone packages. As it stands, broadband has been mostly delivered in rural and hard-to-reach areas by FTTC (Fibre to the Cabinet) technology, where the fibre cable providing high speed internet goes to a telephone exchange and then is sent out to properties using the old copper cables to connect them to the network. However, while this is commonplace, the copper cable often only provides speeds as little as 30Mbps and is further inhibited by increased distances, which can stunt many everyday online activities, such as streaming video or downloading music, when several people try to access it from their devices at once. In order to combat this, accommodation providers must work with reliable internet service providers to prioritise the roll-out of FTTP (Fibre to the Premises) infrastructure. The newer FTTP broadband has a fibre cable going directly to the property from the exchange, so it can achieve speeds the copper cable cannot. Implementing FTTP across popular tourist sites will help accommodation providers support fast download speeds, large amounts of data and multiple users using the same network. This means that holiday makers in the area will be provided with the same, if not better broadband speeds than that being offered in towns and cities. Giving holiday makers the connectivity they expect The effects of the pandemic have created a dependency on high-speed broadband and accommodation providers in rural areas must be prepared to facilitate this. As we enter the ‘new normal’ and staycations will continue to be the safest way of travelling, a fast and reliable broadband is more important than ever before. Whether it be for entertainment, emergency services or finding out about the local hotspots, having high quality internet will continue to be a priority for many holiday makers. Holiday accommodation providers must be equipped with FTTP technology in order to ensure customer satisfaction.
Williams Long-serving Employees Achieve Over 250 Years This year saw 11 employees from the business reach significant milestones of 20, 30 and 40 years
Also achieving 20 years is Tony Smith, IT Technical Administrator, and Vikki Panks, Spares Supervisor.
King’s Lynn-based Williams Refrigeration has recognised their latest long-serving employees, celebrating a combined 270 years of service between them.
Vikki added: “If you’d have told a 16 year old me that I would be here 20 years later I would never have believed you. I enjoy my job and I like a lot of the people I work with.”
This year saw 11 employees from the business reach significant milestones of 20, 30 and 40 years.
Since its inception in 1980, Williams Refrigeration has continually developed and grown alongside its loyal workforce. The business employs over 200 people across the UK and its latest milestone is testament to both the company and employees.
To celebrate the occasion, the long service achievements were marked with a hog roast lunch and gift awards, as well as special anniversary workwear to all staff following the Company’s own milestone of 40 years. Both Paul Belson, Production Engineer, and Richard Benefer, Maintenance Operator, each celebrated 40 years of service, while Rachel Smith, SOP Supervisor, reached 30 years. Celebrating two decades at the business, Andy Ward, Area Sales Manager, commented: “Over the 20 years there have been a fair few changes, including a change of ownership, however when I look around the sales team as well as at all the departments at King’s Lynn and
A special mention for John Leggett who sadly passed away last month. John would have also celebrated 20 years at Williams and the Company pays tribute to his long and loyal service and offers its sincere condolences to his family and friends.
group companies, there are a lot of people that have been with us longer than I have so in some ways I still feel like a newcomer! “I have enjoyed my time working for Williams, who are in my opinion the best company within our industry, and hope to continue well into the future.”
Tim Smith, Managing Director of Williams Refrigeration, added: “Williams Refrigeration is renowned for its long-serving employees. We think it says something that we have so many employees who stay with us for most, if not all, of their working life.
Institute of Hospitality Shortlisted for HR In Hospitality Award The Institute of Hospitality, the only international professional body for current and aspiring leaders and managers in hospitality, has been shortlisted in the Excellence in Promoting Careers category of the 25th HR in Hospitality Awards. Other finalists for the award are the PPHE Hotel Group, The Red Carnation Hotel Collection, The Grand Brighton, and The Dorchester and 45 Park Lane. The winners will be announced at a live event to be held at the Sofitel St James in London on Friday, 24 September 2021. The Excellence in Promoting Careers award is designed to recognise teams or individuals that have worked to attract untapped talent, provide development opportunities and promote hospitality as a “Great Place to Work”. According to the judging criteria, nominees should have “built strong links in the education sector (schools, colleges or universities) or worked alongside charities to encourage and inspire people to join the industry.” The annual HR in Hospitality Awards are organised by HR in Hospitality, the forum for the sector’s Human Resources professionals. Robert Richardson FIH, chief executive of the Institute of Hospitality, said, “Our
whole team is thrilled to be a finalist for such a prestigious award. It’s also quite humbling to be up against some great friends who we know have done great things to promote careers in hospitality. Just being shortlisted in such good company is terrific recognition for all the hard work our team has done in the past two years, especially during lockdown, to continue to attract people into professional hospitality careers. Fingers crossed just the same!” Kellie Rixon MBE FIH, chair of the Institute of Hospitality, said, “The Institute aspires to show people what an inclusive and diverse industry hospitality is, and also how our industry has the capacity to equal any other industry in terms of career opportunities and standards of professionalism. We passionately believe in hospitality as a first-choice career. “At a time when hospitality is on the path to recovery, ferociously competing with other sectors for the best talent, I believe the work we do to develop and promote careers where people can flourish both professionally and personally is more relevant than ever. It’s brilliant to be shortlisted for such a meaningful award.”
Relationship Between Landlord and Tenant Has To Be Redefined 14
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Ben Dewhirst, partner at commercial property specialist Matthews & Goodman (www.matthews-goodman.co.uk), advises clients operating the hotels, public houses and restaurants. The profound structural impact on the licensed and leisure sector, resulting from the 18-month national lockdown, demands a profound realignment of the relationship between landlord and tenant. Failure to develop a more collaborative culture and strategic partnership between the two parties could prove fatal for each. If not, then the Government’s COVID intervention plan (including the Furlough Scheme and the protection of commercial tenants from eviction for nonpayment of rent (until 25 March 2022) will eventually prove no more than a stay of execution for both landlords and tenants. Consider the facts: The stay of execution does no more than kick the can down the road for tenants – they have to settle the bill eventually If they do not, tenants will go to the wall and their landlords will seek possession of the premises A flood of repossessed properties onto the market will result in extended void periods, suppression of rental values and eventually a serious devaluation of the landlord’s portfolio/asset value Resulting in many landlords following their tenants into the proverbial wall. That is why, in a post-pandemic world, the sector’s commercial relationship between landlord and tenant has to be redefined as what we need is a more collaborative relationship between the two parties. A possible template to consider is the Australian model, where it is mandatory for landlords to agree a reduction in rent payable, up to 100%, in proportion to the reduction in the tenant’s business during the pandemic. The logic is unchallengeable. If the landlord waives 50% of the total reduction in rent payable and accepts deferral of the remaining balance paid back over the remaining time on the lease, the rent due will be recouped. A shift towards ‘Turnover Rent’ provision is not new and works successfully in markets ranging from Europe to Australia. Adopting a Turnover Rent strategy, ensures that both parties to the Lease have an interest in ensuring the success of the business operated from the premises. When a tenant’s business generates a higher turnover, the landlord receives a higher rent. Conversely, where a tenant’s business is struggling, the tenant is not required to pay the landlord an unsustainable rent. Turnover Rent provisions are a catalyst for a more collaborative landlord/tenant relationship, as both parties have ‘skin in the game’ and both benefit from the success of the tenant’s business. The survival of a tenant’s business is the most compelling long-term strategy for any landlord who is intent on keeping their properties tenanted and preserving the value of their portfolio. A short-term loss for the landlord with a more realistic opportunity for a long-term gain, coupled to the
emergence of a more sustainable business model for tenants will probably prove one of the most effective survival strategies for our sector. However, in a market like the UK’s (where markets have historically moved up-wards) this might not prove so cut and dried a solution. It is worth noting that leases are seldom identical. They are subject to variables such as the tenant profile, location, subsector, turnover percentage, baseline rents set with ratcheted top-up rates varying and (where it applies) whether service charges are included in the deal. In addition, the percentage of turnover classified as rent has to be agreed, as does the length of the lease. Some experts argue that margin-based rent is more equitable as margins vary very significantly across a sector – two tenants, with the same turnover could declare very different levels of profitability (determined by what they sell and their pricing strategy). Whilst more equitable, the problem is that tenants might be happy to reveal their turnover, but not their full P&L. The irony is that if they did, landlords could make more informed decisions about their assets/portfolio and therefore ‘invest’ with greater confidence in their long-term tenant strategies. In many European markets tenants already share these ratios with landlords - where all property costs, as a proportion of turnover, are considered. This transparency on rental affordability and insolvencies works for both landlords and tenants – especially as weaker tenants are ‘phased out’, which benefits those who remain. This practice makes tenant selection and retention a far more strategic exercise for landlords, as they are forced to think about who they want in their schemes and offer a fair rent accordingly. This obviously has a profound impact on tenant profiles. An interesting insight in markets which are more mature in terms of Turnover Rent, is the fact that if turnover-based rent is based on sales from a company’s physical premises (as opposed to their ‘digital sales’), how do you factor in the fact that some brands have a significant proportion of online sales and use the stores only for showrooming, click & collect, or returns. This has traditionally been seen as an issue primarily in the retail market, but it is becoming increasing prevalent in the F&B sector as technologies become more prevalent. and third-party delivery sales from the various apps (such as Uber Eats) gain a greater proportion of total revenue for some operators. This has proved an important revenue stream for the sector during Lockdown, given the fact that dine-in options were unavailable. So, what is the ‘true value of the brand’ in a multichannel world – as one can work out the true value of a specific premises, in a specific location. For F&B/leisure, measuring the performance of a specific property is much more straightforward and hence we could see quite a few tenants, in this subsector, on turnover-based arrangements. However, many such leases have relatively high base rents from the outset, with an additional Turnover Rent almost viewed as a “bonus” rent for landlords during peak trading years of their tenants. Clearly these levels should be negotiated and agreed at sustainable levels for both landlord and tenant at the point of entering into lease agreements. We stand at an interesting crossroads: I wonder which road we will travel.
Asian Restaurant Awards Shortlist Announced The shortlist for this year’s Asian Restaurant Awards, being held in Manchester at the end of August, has been announced. These national awards are open to restaurants of all Asian and Oriental cuisines. Over 100,000 online votes from members of the spice loving community determined the finalists. Judges from the Asian Catering Federation (ACF), which hosts the event, are now visiting the candidates to determine the overall category winners. The full list of shortlisted venues nationwide can be seen at www.acfederation.org. The winners will be announced at a gala dinner and presentation ceremony organised at the Mercure Piccadilly on Tuesday 31st August. The Asian Restaurant Awards cover the complete range of Asian and Oriental cuisines:
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
Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese. Commenting on this year’s awards, which is being held at the Mercure Piccadilly in Manchester, ACF chairman Yawar Khan said: “The pandemic has been devastating for many hospitality businesses and its workers. “These awards will acknowledge the sector’s resilience, innovation and generosity in the face of such adversity.” In order to survive, some Michelin-starred fine dining Indian restaurants began offering takeaways for the first time. Others sold finish-at-home meal kits, containing pre measured ingredients and recipe instructions. Another operated pop-up delivery kitchens, based in locked-down pubs.
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 www.seafish.org/love-seafood 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 loveseafood@seafish.co.uk See the advert on page 9 for details.
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July Sales Down 6% On Pre-COVID-19 Levels at Managed Restaurants, Pubs and Bars Britain’s managed pub, restaurant and bar groups lifted sales back close to pre-COVID-19 levels in July to continue hospitality’s recovery from the pandemic, the new edition of the Coffer CGA Business Tracker reveals.
The Tracker, produced by CGA in partnership with The Coffer Group and RSM, shows total sales were just 6% down on the same month in 2019. Restaurants had a particularly strong month, with sales only 2% below 2019, while drink-led pubs and pub restaurants were down 9% and 8% respectively. Bars benefited from the easing of restrictions on the late-night sector, as sales ended 3% short of 2019. Managed venues benefited from generally good weather in July and the popularity of ‘staycations’ at the start of the school holidays. Domestic tourism contributed to a much better July for regions beyond London than the capital: sales outside the M25 were down by 2% year-on-year, but within the M25 they dropped 15% as visitor and worker numbers remained low. July’s solid performance comes despite a host of challenges for hospitality businesses, including widespread staffing shortages relating to recruitment issues and the ‘pingdemic’, supply problems and ongoing caution among some consumers. The Tracker also shows the lasting impacts of COVID-19 on hospitality, with rolling 12-month sales to the end of July 2021 down by 20% on the previous 12 months to July 2020—a period which included the country’s first full national lockdown. Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “While sales are still some
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way short of what we would expect at this time of year, July was another steady month of recovery for hospitality. Restaurants are enjoying the release of latent demand for meals out, and the return of nightclubs and late-night bars was a milestone in the journey back to normality for the drinking out sector. Trading conditions remain difficult though, and the 20% drop in rolling sales since July 2020 highlights COVID-19’s heavy toll on the sector and the need for continued support. On top of major operational challenges, it means that not all businesses are out of the woods yet.”
Mark Sheehan, managing director at Coffer Corporate Leisure, said: “It’s not really like for like because so many factors are different in 2021 against 2019 but these numbers do demonstrate that on a national basis consumers are increasingly confident to go out. Much behaviour is different, and more time is spent closer to home but the numbers overall are steadily improving. The future is getting brighter.” Saxon Moseley, leisure and hospitality partner at RSM, said: “With the arrival of ‘Freedom Day’ and a successful Euro football campaign, the eating and drinking out market enjoyed a further resurgence in July with like-for-like sales closing in on pre-pandemic levels. Given the disruption of staff availability and delivery of supplies caused by the ‘pingdemic’, this represents a real achievement for the sector. As Covid-19 case numbers stabilise, the number of fullyvaccinated adults rises and with a thriving staycation market keeping holidaymakers’ leisure spending in the UK, there is optimism moving into August of a return to trading levels not seen since 2019.”
Nando’s Closes Up To 50 Restaurants Following Chicken Shortage Following Delivery Driver Crisis Nando’s have become the latest casualty of Covid-related issues in the hospitality sector, with a shortage of chicken forcing the company to temporarily close a over 25 of its restaurants.
A Nando’s spokesperson explained: “The UK food industry has been experiencing disruption across its supply chain in recent weeks due to staff shortages, and a number of our restaurants have been impacted.
Signs in restaurant windows blamed stock supply issues for closures. The company also told customers online that shortages have been caused by staff “isolation periods” and suppliers “struggling to keep up with demand”.
“However, we can confirm that from today Nando’s will be lending seventy of our brilliant team members to support our key suppliers – working in partnership to help get things moving again.
Nando’s confirmed that 50 of its 450 restaurants were currently closed. In a bid to get deliveries back on track the company has seconded 70 staff to suppliers and is hopeful that all its restaurants would be able to reopen by Saturday.
“We expect to see this having a positive impact on the affected restaurants very soon. So please bear with us whilst we do everything we can to get our famous PERi-PERi chicken back where it belongs – on your plates!
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-
showing that only 22 per cent of 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.
DEFIBRILLATORS FOR HOSPITALITY
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
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 www.defibshop.co.uk/clh 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
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How Operators Can Utilise The Latest Liquid Trends To Attract Consumers 16
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Britain’s restaurants, bars and hotels are beginning to see sales figures return to pre-pandemic levels, as consumers up and down the country enjoy dining out, along with the return of nightclubs, late-night bars and the staycation season, which is in full swing.
We’ve seen a growth in the rum category over the last 18 months, alongside a rise in premium vodkas, particularly from operators looking to introduce their own house pours to provide something exclusive to their customers. Using these liquids to create an eye-catching cocktail or introduce combinations of bespoke spirits and mixers, which are made available as a limited edition or seasonal special, will help to encourage customers to come and try something new.
According to the latest Coffer CGA Business Tracker, Britain’s managed pub, restaurant and bar groups reported a return in sales in July close to pre-Covid-19 levels – with restaurants’ sales only 2% below the same period in 2019. Bars also benefited from reopening of the late-night sector as July’s sales ended just 3% below 2019’s figures.
There’s a unique opportunity for operators to build on this newfound consumer knowledge, by promoting the provenance of their products and introducing premium ingredients within their menus that will appeal to the consumer appetite and drive revenue growth. These ingredients should reflect elements of a brand’s personality to remain authentic to consumers – from what can be locally-sourced, to bringing out signature seasonal flavours from warming winter spices to fresh summer fruits.
While these figures are a step in the right direction for the reopening of the hospitality sector, it’s time for operators to turn their attention to the changes in consumer demand, and to start planning for the busy seasonal period and the ways in which they can differentiate themselves from competitors. Dave Rigby, managing director and master distiller at Alcohol Solutions (www.alcohol-solutions.co.uk), an independent company specialising in the development of alcoholbased beverages, offers his insight into how operators can utilise the latest liquid trends to enhance their hospitality offering.
PROVENANCE AND PREMIUMISATION Over the last 18 months, consumers have had their eyes opened to all manner of food and drink ideas – trying out new spirits, different brands and flavour combinations through virtual masterclasses, ready-to-pour cocktails and paired tasting menus created by chefs and restaurateurs for customers to recreate at home. This has driven a consumer demand to research and explore the provenance of the products they consume and develop more confidence in their own personal preferences.
This works particularly well for operators where they can offer guests the opportunity to purchase signature liquids as a souvenir of a memorable trip and can be marketed in several ways to entice customers to visit, as well as once they are on site. With the upcoming festive season, the also make for the perfect present for Christmas or other special occasions.
PREPARATION When it comes to product development, operators looking to create bespoke liquids should be aware that planning and preparation are key to being able to capitalise on busy seasonal periods such as Christmas. The food and drink supply chain has been impacted heavily by several factors, therefore sourcing ingredients and specialist components is taking longer than usual in most cases. Operators need to factor in time for research, flavour matching, product tasting, bottling and label development, to create a finished product that will stand out to consumers, both on the backbar and on the menu. We’d advise operators to carefully consider stock quantities of any bespoke products and ensure they’re ordering adequately ahead of busy seasonal periods. We expect demand to increase rapidly in the coming months and have doubled our own production capacity to effectively meet this increase. However, with careful consideration for planning and production, operators can ensure they’re able to offer customers a taste of something truly unique as they welcome guests back to their venues.
Renowned Chefs Return To Cook Up a Storm for Their Industry Colleagues Affected by the Covid-19 Pandemic A fabulous team of the country’s finest chefs return following the pandemic for a fundraising dinner at Manchester’s fivestar Lowry Hotel on Monday November 29th. This long-awaited fundraising dinner, hosted by Paul Askew of The Art School Restaurant, celebrates the return of inperson events where four of Hospitality Action’s ‘Chefs at Home’ cookbook contributors; Ellis Barrie, Lisa GoodwinAllen, Tom Kerridge and Gary Usher will treat guests to an ‘out of this world’ four course dinner. Hospitality Action launched their Chefs at Home cookbook to mark the one-year anniversary of the first national lockdown. The book includes over 100 recipes that 54 of the UK’s leading chefs cooked at home during lockdown with their families. As the industry’s charity, Hospitality Action continues to provide support to all those who work, or have
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.
ever worked in hospitality. The Chefs at Home at The Lowry Hotel Fundraising Dinner will help all those in the hospitality industry who have faced hard times during the Covid-19 pandemic. Mark Lewis, Chief Executive of Hospitality Action said: “The last 16 months have been a challenging time for many, so we are really looking forward to welcoming back the industry with a wonderful dinner cooked by such a fantastic line up of chefs. Not only will guests have a great time, but they’ll leave knowing they have helped contribute to the recovery of hospitality following the pandemic.” The kitchen team: Starter Lisa Goodwin-Allen Northcote Fish course Ellis Barrie Lerpwl Main course Tom Kerridge Hand and Flowers Dessert Gary Usher and Richard Sharples Elite Bistros Tickets for the Chefs at Home at The Lowry Hotel Fundraising Dinner are £120 per person, or £1,250 for a table of ten – including cocktails and canapés, four course dinner with wine and guests will have the chance to pose Tom Kerridge their questions during the live Q&A. Copies of The Sunday Times Bestseller cookbook, signed by all four chefs cooking, can also be purchased alongside tickets. For tickets – contact Sophie Stevens on 020 3004 5505
CAN'T WAIT FOR THE NEXT ISSUE OF CLH NEWS?
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.
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Natasha’s Law – One Month To Go 18
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Catering teams have just one month left to prepare for the introduction of Natasha’s Law, so it is now more important than ever to focus on ensuring readiness for this legislation. Rachael Venditti, Business Development Manager and Registered Nutritionist at allmanhall, the independently owned food procurement expert, outlines the key steps that are essential to have undertaken before 1st October.
Natasha’s Law is a significant change as there will be a requirement for caterers to conform for the first time to labelling legislation currently in place for manufacturing operations, which inevitably have very different operational practices.
1. DO YOU HAVE PPDS FOODS? If this has not already been carried out, the first thing to identify is whether there are any pre-packed for direct sale (PPDS) foods which require a compliant label. As a reminder, PPDS foods are: Prepared on-site. Individually packaged. Fully or partially packaged prior to selection. The packaging would have to be disturbed to access the food. Not pre-ordered. Consider whether your PPDS range could be reduced, and risk mitigated by consolidating suppliers and reducing the range of ingredients used.
located. The supply chain challenges being experienced by the whole industry is also applicable for label ordering, so don’t leave this too late.
5. IDENTIFY RISKS Remember to allocate some time to identifying risks associated with your new process and establishing an operational practice to manage each risk. Risks may include, a substitute product been sent in by a supplier, the allergen information changing on a supplier product, a member of the team not following a recipe or using different products, and members of the team confusing which labels are for which PPDS items.
6. CONSIDER CROSS CONTAMINATION RISK – PRECAUTIONARY ALLERGEN LABELLING Carry out a risk assessment to review the risk of cross contamination within the operation associated with the preparation and provision of PPDS foods and communicate any risks to your customers. The allmanhall example Natasha’s Law Risk Assessment template is a useful tool to support this process. It is important to note, that ‘may contains’ should only be used if a real and genuine risk has been established.
7. TRIAL AND TRAIN Ensure that some time is allocated to trialling the new process and carrying out any final training, so that you and your team all feel comfortable that your processes will be delivered effectively.
8. EHO There is still time to engage with your local EHO, sharing how you will be approaching meeting the new legislation to obtain their feedback.
2. CREATE PPDS RECIPES
9. COMMUNICATION
Step 2 is essential and should be undertaken as a priority if you haven’t already done so. Recipes for all PPDS foods will need to be created so that the allergens in each item are known, along with quantities so that the ingredient list is in descending weight order.
Factor in time to communicate your approach to Natasha’s Law compliance and also a method to highlight that PPDS foods are made on site, such as displaying a poster or adding a sticker to relevant items. This will encourage diners to maintain important engagement with the catering team regarding their allergies and the suitability of the food on offer.
3. OBTAINING INGREDIENT AND NUTRITION INFORMATION The method for obtaining information should now be confirmed and be in the process of being implemented. For example, will a catering platform, the labelling system or on-pack be the preferred method for capturing ingredient and allergen information? Remember to validate any information by checking details on-pack.
4. LABELLING SOLUTION If a labelling solution has not been set up, this is urgently required. Consider how the labelling solution works and fits into your new process. Also, what hardware is required, such as printers and where these will be
allmanhall is supporting its clients in their preparations for Natasha’s Law through informative articles such as this and previous blogs. Our Natasha’s Law webinar, broadcast in April, can be viewed here. We’ve also created an online toolkit of resources – if you need help accessing yours, or pointing in the right direction, just let us know! We’re here should you need anything by way of support or further information. For more information on the background regarding Natasha’s Law, please take a look at our blog, here: https://allmanhall.co.uk/blog/getting-ready-for-natashas-law
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Fans Return To Pubs and Bars as Premier League Kicks Off As the new Premier League season kicked off at the weekend, CGA’s Consumer Pulse research suggests the Euros tournament may have helped to remind people of the pleasures of watching sporting events in the On Premise.
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new Premier League season starting today (13 August). Nearly two thirds (64%) of those who watched the Euros in the On Premise, and have since returned to watch sport out-of-home, said their Euros experience made them want to watch sport in venues more often. Football fans will now be able to watch games in the On Premise without restrictions for the first time in 16 months, and venues showing the Euros appear to have done a good job reassuring customers that it is safe to do so. Nearly three quarters (73%) of those who watched the Euros out, and who have since returned to the On Premise to watch sport, said they felt safe during their visits—four percentage points more than the average for all consumers visiting after 19 July. One in five (22%) consumers told CGA’s latest survey that they intend to watch some of the new Premier League season in the On Premise, and with another 17% yet to make up their mind, there is an opportunity to grow that number significantly in the next few months.
CGA’s survey of visits in the first ten days after ‘freedom day’ on 19 July found that just under a third (30%) of consumers watched sport in pubs and bars during that time. More than half (54%) of the 38% cohort of consumers who typically watch sport out-of-home did so—as did 7% of those who don’t normally do so.
After an entire season lost to closures or heavy restrictions, the return of the Premier League is another welcome step on the recovery journey for drinking-out venues in the On Premise,” says Rachel Weller, CGA’s director of consumer research and marketing. “The Euros will have left many football fans itching to get back to watching games with friends, and this is a great moment for operators and suppliers to sustain the momentum and tempt them back to pubs and bars. With the return of fans to stadiums, local venues will likely also see the benefit from increased footfall in these areas.”
CGA’s research has shown how the involvement of England, Scotland and Wales in the Euros gave On Premise venues showing games a valuable lift in drinks sales in June and July—though the impact was muted by the COVID-19 restrictions in place throughout the tournament. England’s progress in the Euros will have helped to stoke interest in the
Full Steam Ahead For SCA UK Latte Art Championships With two weeks to go until 20 ‘rising star’ baristas compete to become the Specialty Coffee Association (SCA) UK Latte Art Champion 2020 and the excitement is building. Hosted by SCA UK Chapter, the championship is the premier event for the for the UK café and bar industry and will take place 2-3 September at the Business Design Centre, London. Following the ‘fastest finger first’ draw, the twenty baristas selected to compete for the title are: Lily Jones Lewis James Wellink Joe Sheppard Lam Wan Tyrone Lee Ben Rowe Kristoffer Sandlan Kangni Dai Claudiu Cosferenti Christopher Edralin
Marcello Geraci Ben Lewis Ernie Jr Fernandez Alessandro Zengaro Joey Jackson Melissa Aguillon Simona Law Mateusz Trembecki Aran Sharma
Kelly Johansson
Chitkaji Lama The two-day event, which has been rescheduled from the 2020 competition season, will see competing baristas showcase latte art skills by pouring matching pairs of drinks with the most complex and visually appealing designs possible. Whoever claims the UK title will go on to compete in the SCA World Latte Art Championship (WLAC) to be held in conjunction with the SCA’s World of Coffee trade show in Warsaw, Poland, 16-18 June 2022. Rob Ward, SCA UK National Co-ordinator said, “I’m really pleased that the baristas who have made it through to the competition represent a real cross section of the industry, with differing skills and experience, so it really is anyone’s game.” “The buzz is already starting to build ahead of the competition, not least because this is the first time the industry has been able to get together through the pandemic. It’s going to be memorable couple of days and we wish all competitors the very best of luck.”
What The Retail Space Can Learn From the Payments Challenges of Airlines 20
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International airlines have, by necessity, some of the most complex payment ecosystems of modern merchants, and an equally diverse (and thus demanding) customer base to match. The COVID-19 pandemic led to unprecedented levels of stress being placed on systems which, in many cases, were already outdated to begin with, highlighting the need for innovation and automation throughout the payments process. CellPoint Digital SVP Product Marketing Stephane Druet, who worked over 17 years in the airline IT industry, explores the myriad challenges faced by airlines in the wake of the pandemic – both within and outside of the payments space – and how hospitality businesses, can leverage these learnings to serve increasingly digital first customers.
AN INDUSTRY UNDERSTANDABLY CONCERNED WITH SECURITY Fundamentally, the airline sector is justifiably risk averse when it comes to every aspect of its business. External threats to security, technology malfunctions and simple human error can, in the worst-case scenario, lead to loss of life, leading most airlines to favour tried and tested systems in place of new initiatives. Furthermore from a commercial perspective, airlines on the whole have high overheads, and operate at such low margins, that making any changes to their existing systems could significantly damage – or improve – their bottom line. The high-risk nature of change leads to a reluctance to embrace new technologies, which is perfectly epitomised by the flagship model, the Boeing 737, which, despite taking its first flight over 50 years ago, is still widely used throughout the industry today, even though there are far more efficient models available on the market. This culture of risk aversion extends to airlines’ payment ecosystems, with many carriers preferring to persevere with traditional and cumbersome payment solutions, or sub-optimal partnerships with a single PSP, rather than embracing the benefits of new, emergent platforms and solutions.
A COMPLEX PAYMENT ECO-SYSTEM IN A COMPLEX MARKET By definition, international airlines serve customers from all over the world, operating in multiple different currencies and jurisdictions. This leads to many nuanced challenges in allowing customers to pay how they want; different cultures prefer different methods, with some regions preferring digital options over physical cash, for example. Currency barriers can also create friction during the shopping and pay-
ment experience, leading to failed conversions. Additionally, consumers have many different profiles, from business travelers to families on longhaul leisure breaks, each with their own unique payment needs. As a result, airlines need to offer a wide variety of payment methods around the world, managing a high volume of cross border transactions and offering multiple different currencies to match their consumers’ needs. The complexity, however, isn’t just on the customer’s side. Managing a payments ecosystem that can successfully meet the needs of an international customer base means building relationships with several different acquirers and PSPs in every territory the airline serves, giving them multiple options to mitigate risk and optimise their costs and acceptance rates. Given the cumbersome process of establishing and integrating new acquirers, payment method providers or PSPs, airlines often encounter difficulties in rolling out the right payment eco-system they need for their network, or scaling platforms to support a new destination. This leads to friction for customers looking to buy, change or refund their tickets.
COVID-19; A CATALYST FOR DIGITAL ADOPTION & AUTOMATION These challenges for airlines and their consumers were brought to bear during the COVID-19 pandemic, which placed unprecedented stress on airlines’ traditional payment systems. As consumers on a global scale tried to refund tickets in the event of mass flight cancellations, airlines had to be on hand with alternative options to keep capital in house, largely by offering rescheduled dates and issuing vouchers wherever possible. At a time when refund requests hit their peak, the need for and benefits of automated solutions to offer and issue refund vouchers as an alternative became self-evident. Mass ticket cancellations also led to a near overwhelming amount of chargeback requests which, again, many airlines didn’t have the technology in place to manage efficiently. Carriers that didn’t have the capability to automate the management of unjustified disputes had to either incur sizable costs to increase their back-end resources to handle the volume, or simply write revenue off altogether, leading to significant negative financial impact in both scenarios. Society’s wider shift towards digital and contactless payment methods was also accelerated during the pandemic, with customers increasingly demanding socially distanced, COVID-secure payment methods, and airlines who readily embraced this change saw the benefits. One example of this is CellPoint Digital client, Southwest Airlines, which incorporated Apple Pay into its payment mix in late 2019. The platform has since become their most popular alternative payment method in the wake of the pandemic and continues to grow month-on-month. What the pandemic highlighted overall was the rigidity and lack of automation of most airlines’ current payment solutions, and the need
for more agile payment orchestration solutions to better serve their customers and optimise their payment ecosystems on a global scale.
WHAT CAN THE HOSPITALITY SECTOR LEARN FROM THE AIRLINES SPACE? As the COVID-19 pandemic revolutionised the travel market, so too did it change the game for hospitality venues across the globe. Traditional payment methods such as physical cash (not to mention behaviours such as tipping) were replaced overnight with digital alternatives, irreversibly altering the way consumers pay for food and drink. The rise in QR codes as a method of payment and ordering perfectly exemplifies this, with 2020 figures from Statista showing a 46% rise in QR code adoption throughout the pandemic. Offering a more convenient, contact-free way to order food, it’s likely that QR codes and online payments in hospitality will long outlast the social distancing measures that first necessitated them. As more customers order and transact via their smartphone, even when they’re physically located in the venue, this paves the way for hospitality businesses to offer more ways to pay online. Whilst most consumers may still choose to pay with their credit or debit card, online ordering at point-of-sale could potentially revolutionise the travel hospitality market, allowing travelers from foreign countries to pay for food and drink seamlessly, in the currency of their choice. This would help negate the need for cumbersome processes such as physical currency conversion. Furthermore, throughout the pandemic many restaurants turned to online food delivery to stay afloat when social distancing measures meant they couldn’t open their doors. As a result, however, an entire sector that wasn’t used to transacting digitally had to pivot its offering, naturally leading to a number of pain points for customers trying to order food online. To succeed in the digital space, restaurants need to think like retailers when it comes to their user experience. In practice, this means optimising each element of their web design to make ordering food as easy as possible, including offering a frictionless payment experience, and allowing customers to pay how they want.
FRICTIONLESS PAYMENTS; THE CRUCIAL INGREDIENT As hospitality venues around the world open their doors to patrons once again, making sure customers feel safe and secure will be of paramount importance. By investing in highly convenient, socially distanced ordering platforms such as QR codes, backed up by a wide range of payment methods, bars and restaurants can not only move with current changes, but lay the foundation for a more efficient customer experience in the long term. In addition, by embracing the benefits of online ordering, and putting the right payments ecosystem in place from the start, hospitality brands can unlock entirely new customer segments altogether.
Brew’d Nitro Cold Brew - Serve Perfect Iced Coffee in Moments A Brew’d Nitro Cold Brew machine uses a bag in box system much like a juice dispenser, where concentrated cold brew coffee is mixed with chilled water and nitrogen. The water dilutes the concentrate, whilst the nitrogen creates a smooth creamy texture.
The finished product is a perfectly chilled, silky smooth cold brew coffee that is dispensed with ease from the integrated tap.
EXPAND YOUR MENU The opportunities from your new Brew’d machine are endless, as the cold brew coffee can be used as a base for literally thousands of different iced drink combinations.
ADD MILK Boost your Nitro cold brew’s already creamy texture by combining it with fresh milk or dairy-free alternatives.
ADD A SPLASH OF FLAVOUR Iced coffee is the hottest drinks trend of the summer, and thanks to the Brew’d Nitro Cold Brew Coffee Machine, serving it just got 1,000 times easier. The UK’s iced beverages market is worth over £450 million per year, with over 6.4million sold in UK coffee shops each week in the summer months. With a second heatwave on the way, there’s no better time to invest in a cold brew machine that will expand your drinks offering and boost your profits.
WHAT IS BREW’D NITRO COLD BREW? Cold brew coffee is prepared by soaking coffee grounds in cold water for a long period of time. The resulting drink is very different to what you’d get from icing hot coffee. Cold brew has a much lower acidity, is smoother, sweeter, and there is generally little or no bitterness. Whilst delicious, it is extremely time-consuming to prepare manually.
Adding a pump of syrup is the easiest way to add variety to your cold brew coffee menu. Invest in a core range of coffee syrups for extra flavour sweetness. The nations three favourite flavours for iced coffee drinks are caramel, salted caramel and vanilla.
TOP IT OFF Brew’d Nitro cold brew is already capped with a creamy foam top, but for something extra indulgent you could add a layer of milk foam or whipped cream.
FROM DAY TO NIGHT Transitioning your Brew’d Nitro Cold Brew coffee machine from daytime service to night couldn’t be easier. After months of mixing quarantine cocktails at home, people are back in pubs, bars and clubs and the demand for beautiful professionally made cocktails is high. An espresso martini is an obvious choice to get the most from your
Brew’d machine in the evening. It is the ultimate impulse purchase of the drinks world, which falls into place at that moment of the evening when you decide you’re not ready to go home. Whether that be transitioning from the workday to after-hours, or from the early part of a night out to the next leg, the perfect combination of caffeine and alcohol is the rocket fuel that powers the night that little bit longer.
CRAFTING THE PERFECT ESPRESSO MARTINI A well-made espresso martini is a thing of beauty. Lightly bitter, with a dark chocolatey undertone and balanced sweetness, and it couldn’t be easier with a Brew’d Nitro Cold Brew coffee machine.
Classic Espresso Martini You’ll need... 50ml Premium vodka such as Chase Vodka 25ml Quality Coffee liqueur such as Conker Brew’d Nitro Cold Brew Coffee Whole coffee beans or grated chocolate to garnish
Method Combine the vodka, coffee liqueur and ice in a cocktail shaker. Add the nitro cold brew coffee from your Brew’d machine then shake. Strain into a pre-chilled glass and add whole coffee beans or finely grated chocolate to garnish. To get a free quote for a Brew’d Nitro Cold Brew Coffee machine, please call Liquidline on 0800 849 9110 or email sales@liquidline.co.uk.To find out more please visit: www.liquidline.co.uk/brands/brewd/
Will Vaccine Passports Cause Mass Insolvencies in the Nightclub Sector? 24
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Article by Company Debt (www.companydebt.com/features/nightclub-sector-mass-insolvencies) From the end of September, anyone entering a nightclub or other venue where large crowds gather will need to show a vaccine passport. These will be displayed either via the NHS phone app, or via a paper NHS Covid Pass letter that can be requested by calling 119. But within the nightclub sector many fear the approaching regulations may push them beyond a tipping point. “80% of nightclubs have said they do not want to implement Covid passports” says Michael Kill, chief executive officer of the Night Time Industries Association (NTIA). Kill cites concerns that punters will simply go elsewhere, and that venues may struggle with staffing. UKHospitality Chief Executive Kate Nicholls added that the new vaccine certificates policy would be “a hammer blow” for nightclub businesses. “This new policy is devastating” said Nicholls “and risks hitting these fragile businesses and derailing their recovery and costing thousands of jobs.” ‘We’re finding that the UK night-time economy is one of the worst hit by COVID restrictions,’ comments insolvency practitioner Simon Renshaw. ‘Given
the thin cash-flow reserves of most businesses in this industry now, it will not be surprising if the autumn sees a wave of new insolvencies from nightclubs and businesses in their supply chain.’
75% OF NIGHTCLUBS CLOSE TO INSOLVENCY With many venues remaining closed and not bringing in any revenue since March 2020, the nightclub industry finds itself in one of the most precarious situations of any UK business sector. Contributing some £66 billion per year to the UK economy, a recent report by the All-Party Parliamentary Group for the Night Time Economy found that ‘Without urgent government support, nightlife businesses face ‘extinction’ that will see urban centres become ‘ghost towns’ and hobble wider economic recovery.’ ARTICLE SOURCES Inquiry: Covid and nightlife report https://www.fife.gov.uk/__data/assets/pdf_file/0019/202726/APPG-Inquiry-Covid-19-and-UK-Nightlife-no-watermark.pdf Nightclubs in the UK: Market size from 2011 to 2021 https://www.ibisworld.com/united-kingdom/market-size/nightclubs/
Scottish Licensed Trade Association Comment on Supply Chain Issues Colin Wilkinson, Scottish Licensed Trade Association managing director, commenting on current problems facing the supply chain and the knock-on effect on pubs and bars, said: “With Scotland’s pubs and bars just taking the first tentative steps towards recovery the last thing this beleaguered industry needs is for more restrictions to be imposed on it. “The full reopening of the hospitality sector has been hit with two serious issues: a shortage of staff availability and the more recent immediate problems facing the supply chain. “SLTA members are already reporting delays and cancellations of orders placed with brewers and other supply chain operators and, in some instances, beer orders that have been delivered fall short by around 75%. In many cases packaged goods are not being
delivered and we have reports of pub and bar owners travelling the length of the country to source supplies. “We have also heard reports of the selective supply of goods by some companies only servicing certain sections of their customer base. “The threat of strike action by delivery staff only adds to the industry’s concerns and the Scottish Licensed Trade Association hopes this particular issue will be resolved promptly. “Added to our woes is the concern over CO2 and nitrogen gas supplies, even when we do get beer delivered. “The last thing this sector needs is another hurdle in place in the race to its recovery.”
Saniflo Macerator Pump Gives New Lease of Life to British Treasure The Saniflo Sanicubic macerator pump is breathing a new lease of life into a highly-acclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge. The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff. It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level. During this time, it has provided faultless service, so when the team decided to install on-board facilities during the COVID-19 lockdown, he knew that a Sanicubic would fit his brief. Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to its multiple outlets. The plumbing work was carried out by
Toby Millinder, who is a full-time employee at the Golden Hinde and in charge of all the updates; “The Sanicubic has enabled us to do our own catering on board for events rather than bring food on board. We also have children for overnight stays on board and it means they don’t need to alight to undertake night time ablutions. It was very straightforward to install and I have run it into the same lengths of pipework along the dock walls, which saved a lot of time and work. Since the installation we have had a wedding on board, as well as an overnighter for a group of children. It has made life much easier all round.” Saniflo Head of Marketing and Product Management, Ann Boardman, says: “It’s wonderful to see pieces of British heritage being lovingly preserved and given a new lease of life ready to welcome back the public after COVID-19. Thanks to Saniflo, such national treasures can go on providing wonderful experiences to members of the public. There really is a Saniflo solution to suit all manner of quirky public and private establishments, even in places where there is no mains drainage.” Visit www.saniflo.co.uk for further information.
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 networking
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 www.hotel360expo.co.uk 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: ProfessionalEnquiries@jura.com or w: uk.jura.com 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 https://www.aerohealthcare.co.uk/products/ resuscitation-defibrillation-oxygen email sales@areohealthcare.co.uk or call 01403 790704. Downloadable information resources are also available on the website www.aerohealthcare.co.uk, 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 itsawrap@jrpress.co.uk www.printedgreaseproof.com 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 www.williams-refrigeration.co.uk
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 www.refood.co.uk 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 https://thermometer.co.uk 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 www.contractfurniture.co.uk
Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.
Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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Keeping Food Hot? We Have All The Answers
First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time! Our range of Carbon heaters offers two voltage
options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com
The Bio Climatic Pergola from CambridgeStyle Canopies products on mainland Britain. We have a chain of partners that can assist you locally. The Bio Climatic Pergolas are a modern aesthetically pleasing addition to Pubs, Clubs, Restaurants, Hotels and many more commercial outlets. We have even installed on roof of new eight storey city centre students accommodation building for relaxing area.
Solisysteme are the inventor and historical leader of manufacture of the Bio Climatic Pergola Cambridgestyle Canopies is a long established provider of outdoor covered areas to commercial clients within the UK With clients such as BBC, Landrover Jaguar, Tesco and many more. We are very proud to be the sole distributor of Solisysteme
Designed to your specification Protects from the sun and inclement weather Provides natural ventilation Regulates the temperature in adjoining rooms Adjusts the brightness of the light by remote control Side walls, Heating and lighting options Up to 7m between structural support columns How can we help your business ? Cambridgestyle Canopies 01353 699009 office@cambridgestyle.org www.cambridgestylecanopies.co.uk
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 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “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 sales@cafeculture.biz
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: www.4seasonsoutdoor.co.uk
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.
QUALITY 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 www.leisurebench.co.uk
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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 https://outsidestructures.co.uk/
In fact, recycled plastic can last up to 5 times longer than its timber equivalent! The longevity of recycled plastic makes it is the perfect
Indigo Awnings - Commercial Grade Shading Products At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice with unrivalled customer and after-sales service. With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business.
Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business. We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests. Crafted from the highest-quality mate-
cost-effective alternative for use within the hospitality and catering industry, where heavy use is expected following the further easing of restrictions.
Furthermore, sales of our products have recycled over 35 million milk bottles to date. Not only does our recycled plastic furniture look great, but it has also helped many happy customers achieve their own environmental goals. So, if you’re looking for long-lasting furniture to make the most of your outside spaces, take a look at our eco-friendly range and place your order today. NBB Recycled Furniture www.RecycledFurniture.co.uk 0800 1777 052
rials, all our products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding. With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather! Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible. Contact our friendly Indigo Awnings team on 01352 740164 or at www.indigoawnings.co.uk
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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 www.waste2es.com, call 01442 503929 or email enquiries@waste2es.com
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 info@barbel.net or visit the website at www.barbel.net
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. www.sanondaf.co.uk +44 (0) 1236 702 028 support@sanondaf.co.uk
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: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk 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 CustomerExperience@GOJO.com or visit www.GOJO.com
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Chefs' Buyers Guide
The Need to Offer More Than Just Great Food in 2021 Commercial Director of Wanis International Foods (www.wanis.com), George Phillips talks about why venues need to offer more than great food in 2021. The closing of restaurants during the pandemic and the restrictions that still follow saw a step-change in which consumers were welcomed back, whether willingly or less so, to the delights of their own kitchens. The unstoppable behemoths that are Just Eat, Uber Eats and Deliveroo, together with many consumers’ new-found experience of cooking for themselves 7 days a week, has resulted in customers becoming accustomed to eating their favourite restaurant food in the comfort of their homes. This means venues need to work that much harder to get customers through the door, and while many are already rising to the challenge, there is perhaps some unintended assistance from the Foreign Secretary. 2021 is fast becoming the year of the staycation due to the confusion and frustration of the ever-changing foreign travel traffic light system. This presents a fantastic opportunity for venues to capitalise on a captive audience this summer by creating experiences that drive footfall. As the adage says: "If the mountain will not come to Muhammad, then Muhammad must go to the mountain", which is why creating a staycation experience within your venue could be a real money spinner this year. Rather than going with the obvious such a Spanish theme with paella and sangria, think outside the box to offer your clientele something a little more exotic, such as a Caribbean-themed Staycation experience. The growing popularity of the bottomless brunch shows no signs of slowing down and customers seem to be willing to pay a little bit more for an experience that is worthy of posting on their social media feed, particularly after being starved of this during lockdowns. Dress up the room and create interesting Caribbean themed backdrops for customers, not forgetting inflatable palm trees for their ubiquitous selfies, which also has the added benefit of promoting your venue via their social media platforms. Download a suitable playlist
from Spotify and you’re good to go. Set menus work really well within this space and help simplify the offering for the kitchen. You don’t need specialist staff to create exciting dishes with a Caribbean flavour, just look to Tropical Sun, one of the brands in our portfolio, for ingredients, seasonings and condiments together with a selection of authentic recipes that can very easily help you create a real taste of the Caribbean. Everything you need from genuine Jamaican Jerk Seasoning, Ackee and Callaloo to herbs and spices, sauces, rice, beans, soft drinks and imported beers are all here under one roof.
BOTTOMLESS CARIBBEAN STAYCATION BRUNCH: Starter: Mango and prawn cocktail – just add a dash of Tropical Sun Papaya Hot Pepper sauce and some chopped mango to a traditional prawn cocktail. Main: Jerk chicken with rice and peas – use Tropical Sun jerk marinade for instant jerk chicken and cook long grain rice with red kidney beans and coconut milk for the classic Rice & Peas. Jerk Jackfruit is a delicious vegan alternative. Dessert: Mango and Coconut cheesecake Bottomless rum punch - made by mixing 1-part unbranded rum to 4-parts Tropical Vibes fruit punch. There is also an opportunity to up-sell side dishes such as fried plantain, sweet potato fries and macaroni cheese. The menu example above is both easy to prepare and keep during the day while offering customers both an experience some of the vibrant, sunshine flavours of the Caribbean. After all, there is some truth in another adage: “You are what you eat”. All the ingredients for these and so many more World Food dishes are stocked at Wanis International Foods, so please do visit us either in person at our East London Cash and Carry, online or order via our dedicated telesales team and let us help you make the ‘Staycation’ a ‘Vacation’.
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 www.littlepod.co.uk 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: /www.findapprenticeship.service.gov.uk/ 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 Adrian.Blyth@stonegate.co.uk
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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 www.sarunds.co.uk 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 Adrian.Blyth@stonegate.co.uk
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 www.risogallo.com
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 sales@wanis.com, call 020 8988 1100 or visit www.wanis.com
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Hosptality Technology
Why Boosting Customer Loyalty Is A Restaurants’ Secret Weapon By Tim Glomb, VP of content and data for Cheetah Digital (www.cheetahdigital.com) 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.
STUDIES SHOW RESTAURANT-GOERS WANT TO
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 foodhub.co.uk/become-a-partner 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 www.foodhub.co.uk/become-a-partner for details.
Hosptality Technology
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Technology-Based Innovation Can Ease Consumer Apprehensions In A Post-Covid World
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)
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: hello@adactus.co.uk or Web: www.adactus.co.uk
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 www.oak.com or contact them on info@oak.com.
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Hosptality Technology New Labour Scheduling Tool To Juggle Student’s Working Hours 40
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Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members. Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers. Bizimply CEO Conor Shaw said: “So many of our hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not
Point of Sale Technology Designed for Hospitality 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.
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
Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & selfcheckout has increased rapidly. To correspond to the market’s demand, we have launched 15” and 21.5” Kiosk models for the market’s safety and businesses. Moreover, we plan on adding 32” Kiosk model in the 2Q of 2021. Since 2012, we have been attending retail technology related exhibitions such as EuroCIS, EuroShop, NRF, Computex, GITEX and etc. When we become a safer place for us to freely interact with each other, we would be more than happy to meet you in person and introduce our products. See the advert on the facing page for details.
able to work for months at a time, was clearly making staff rota creation more timeconsuming than it needed to be. The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays. “We’re pleased to have created these two new features which, like all Bizimply tools, are designed to help hospitality businesses focus their time on other areas of the business.” Visit Bizimply at www.bizimply.com
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 www.stuartdoderercardpayments.com
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Simple and Stylish Seating to Suit Any Interior No matter how good the food is in your restaurant or café, customers will only return if the surroundings match the culinary experience. When it comes to creating a pleasant atmosphere, attractive and comfortable seating is key. With this in mind Trent Furniture have expanded their highly popular, durable and timelessly elegant Sorrento Chair range. Originally available in brown or grey faux leather, this bestseller is now available in a choice of nine upholstery options to suit any interior décor scheme. As well as being a stylish and comfortable choice for your venue, Trent’s new range of fully upholstered chairs are a cost-effective and hassle-
free choice. Available for fast delivery, fully assembled, these contract grade solid hardwood frame chairs are built to withstand heavy use in your hospitality setting. Not only that, their chic but simple style means they pair perfectly with a wide range of tables including cast iron, wooden and shaker styles. To find out more about Trent’s fantastic new range of fully upholstered chairs, which are made using ‘no sag’ foam to your specifications by our in-house upholstery team, please visit www.trentfurniture.co.uk 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 www.electric-heatingcompany.co.uk
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Luxury Wood Flooring For Any Interior Founded in 1975 Havwoods has become Britain’s foremost wood flooring company supplying architects, interior designers, and residential customers. Havwoods concentrates on engineered and solid wood flooring, cladding and joinery, as well as bespoke flooring solutions in all situations, in a wide variety of species and designs, and with every conceivable finish. Havwoods wood flooring can be found in the finest restaurants and hotels around the world, and their clients are offered a continuously evolving range of high-quality flooring designs creating spaces which are not just functional but beautiful. Havwoods selects only the very best products from the best manu-
facturers worldwide, and the result is a superior portfolio of floor covering products. Environment and sustainability are in the heart of Havwoods which is why the products are sourced only from sustainably managed forests. Havwoods’ sophisticated showrooms offer an exclusive, personal wood flooring experience providing customers with a first-class consultation and an opportunity to see and touch the wood flooring options in large panels. Call us on 01524 737000 or visit www.havwoods.com/uk/bars-restaurants
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 www.adveco.co
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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:- terry.kirk@ilfchairs.com 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 Sales@simscf.com Web www.simscf.com
Design and Refit Refurbish with Pro Auction Ltd Refurbishing? Issue 71
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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) info@proauction.ltd.uk (W) www.proauction.ltd.uk
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. Info-uk@novellini.com 01727 229922 or www.novellini.co.uk
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
info@proauction.ltd.uk
www.proauction.ltd.uk
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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 www.caterquipventilation.co.uk
7 Things to Remember About Commercial Refrigeration Whether you’re unaware of proper commercial refrigeration protocol or you’ve picked up bad habits along the way, there are many foodservice businesses and staff that forget the basics when it comes to running, using and maintaining commercial refrigeration. Any commercial refrigeration is a major investment for a business and so it’s vital to make sure it is used correctly, not only to increase lifespan of equipment but also, critically, for food safety. 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 - sales@ffdgroup.co.uk 4.DO observe stock rotation and use the first in first out Web - www.fridgefreezerdirect.co.uk or www.247cateringsupplies.co.uk
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Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens
Grills Bournemouth, Poole, Dorset and The Southwest. We undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk
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 https://cardssafe.com/ 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!
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48
CLH Digital
Issue 71
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 (www.stevens-bolton.com)
The effect of the pandemic on the hospitality sector is difficult to overestimate, especially given that the night time economy still remains closed. The government’s recent announcement of a ninemonth extension to tenant protections over unpaid rent will, therefore, be a great relief to the industry.
WHAT DOES IT MEAN? Now, landlords will not be able to change the locks to premises to forfeit a lease because of unpaid rent accrued since March 2020, nor can they exercise ‘Commercial Rent Arrears Recovery’, until 25 March 2022. This process allows goods to be taken from premises against the value of debt owed. Other insolvency measures continue to be restricted, such as winding up petitions or statutory demands for pandemic debt, although these protections currently only last until 30 September 2021. With industry businesses now carrying billions of pounds of rental debt, the government has struggled with how to tackle this without interfering with existing contracts. It introduced a code of practice in June 2020 for the commercial property sector to address rental payments and best practice between landlords and tenants during the pandemic, but it has never been mandatory. Various legal challenges by tenants to paying rent during the pandemic under commercial leases have been attempted and failed. A well-drafted commercial lease will be clear that the rent still has to be paid – pandemic or no pandemic, trading or not trading – however harsh that may seem. Despite widespread engagement between landlords and tenants across all sectors on settling – and splitting – the rental bill, rental debts remain.
WHAT NOW? While the extension averts the cliff edge that loomed on 30 June, it is not without a catch and seems unlikely to be extended again. The government has been clear that businesses that can pay their rent should pay and engage with their landlords. Businesses will still need to address the unpaid rent bill even as they look ahead to 19 July. New legislation is promised for those landlords and tenants who cannot agree terms over the unpaid rent bill with a ‘binding arbitration’ process to be introduced. This will decide the question of what has to be paid and when, with the decision imposed on the parties. Rental debts might be ringfenced from action for periods of closure, but this leaves many difficult questions of businesses open but trading at limited capacity. It may follow the Australian model where landlords have shared some of the debt and long-term repayment plans may feature. All of this is to be decided by impartial third-party arbitrators. Landlords can still draw down any unused rent deposits, or pursue guarantors or former tenants. Court proceedings for the rent owed as a debt has seen recent successes for landlords in securing summary judgments. While this option does not secure the cash itself, it might now be more attractive to landlords in light of the nine-month extension and trading businesses will not want judgment debts on their record for obvious reasons. Beyond the government’s announcement two weeks ago there is no further detail of what this new legislation will involve. Without this it is not possible to say whether tenants are better off waiting for the detail of the legislation or agreeing terms now with their landlords where they have not previously. Further uncertainty is introduced by reports that landlord groups might be challenging the extension. Industry businesses need to be aware that the extension does not fully protect them from landlord action nor does it remove the debt, and it is unlikely that any new binding arbitration will either. However, the legislation may include measures to restrict or put on hold debt action for pandemic rent arrears. Currently the insolvency protections will end on 30 September 2021, so 1 October is another important deadline. Engaging with landlords now to achieve certainty ahead of the detail of the legislation would seem a sensible move for tenants wanting to plan their recovery and invest in their businesses with certainty as we move on from the pandemic.
Insolvency and Prepacks – A Guide for Hospitality Businesses By Dominic Dumville, Corporate Restructuring Partner, Mercer Hole (www.mercerhole.co.uk) 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 71
CLH Digital
49
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 mvhwiddows@aol.com
Weekly Figures Analysis & Reporting Phoenix Specialist Risk Solutions Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will
throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.
Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you.
We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way. Your business is in most cases the biggest risk and the biggest asset you will ever have from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include
your insurance broker? If not why not?
Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll? We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money. See the advert on page 13 or visit www.phoenixsrs.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Published on Aug 20, 2021
CLH Digital - Issue #71
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 #71
Published on Aug 20, 2021
CLH Digital - delivered to our readers online every Friday. This weekly edition will be available online for the duration of the Covid-19...