CLH Digital - Issue #74

Issue 74

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Consumer Spending Grew 15.4% In August as Confidence Returns to Economy

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Consumer spending rose by 15.4 per cent in August, compared to the same period in 2019, with growth recorded across all sectors apart from international travel, with hospitality being a main “beneficiary”.

New data from Barclaycard reveals how the end of summer gave the economy a boost, while shedding light on the inflation concerns causing many to review their spending habits.

same period in 2019, bolstered by spending at supermarkets and food and drink specialist stores, which were up 15.2 per cent and 76.9 per cent respectively.

Non-essential items rose 15.9 per cent – the highest increase since before the first national lockdown, and surpassing July’s high of 10.4 per cent – as consumers continued to spend more on socialising and UK holidays.

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Spending on essential items grew 14.5 per cent in August, compared to the

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CLH Digital

Issue 74

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL The libertarian in me has grave concerns!

While it is only my own opinion I have, as regular readers will know, been vociferously against what I consider to be the complete mishandling of the pandemic. “3 weeks to flatten the curve”, national lockdowns, regional lockdowns, trading restrictions etc.

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

Now we have the spectre of vaccine passport particular venues!

TELEPHONE:

The Scottish government has announced that it will be introducing vaccine passports from October 1.

EDITOR

Peter Adams

01202 552333

The new rules mean people over the age of 18 will need to show they are fully vaccinated before they are allowed entry to:

• Nightclubs and comparable venues • Adult entertainment venues • Unseated indoor live events for more than 500 people • Unseated outdoor live events for more than 4,000 people • Any event for more than 10,000 people England will no doubt follow suit, and my grave concern is the incremental progression toward vaccine passport in all venues and all walks of life.

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR This current data by Barclaycard confirms (hopefully) that the confidence is here to stay.

Aside from the civil liberties aspect, the restriction of our freedoms, I do think the That said, the sector can only operate if it is freely allowed to do so, and after the proposals unworkable and will lead not only to conflict, loss of staff but also ultimately restrictions it has experienced these past 18 months, only with additional government the closure of businesses. support.

When the possibility of vaccine passports were first mooted in March landlords, Welcome news is the extension of debt protections to tenants that was announced hospitality bosses and politicians united to condemn “unworkable”, “absurd” and today. “unfair” plans for vaccination passports to enter the pub.

To my mind nothing has changed. They are still unworkable, still absurd and still unfair, and I really do hope that the sector rallies against the idea!

Some good news, as our lead story indicates - consumer spending, particularly in the hospitality and on trade, grew to the highest level in 17 months as consumer confidence returns.

As reported on page 8 as well as the requested insolvency protections being approved, there will be additional protections for non-rent debts that will be particularly advantageous for struggling hospitality operators, giving them some valuable breathing space to negotiate with suppliers.

Now, as I say every week, extend the VAT holiday until 2023 (or better still keep hospitality and tourist VAT at 12%)!

We reported only a few weeks ago that leisure spending increased across every category in Q2 as consumers chose to spend in categories related to socialising. These include eating out and drink in restaurants and pubs.

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

When consumers were asked about their future spending intentions in the next 12 months, half said they will be spending on holidays and hotels (49%) and a third on eating out in restaurants (31%) and going out (30%).

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

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Consumer Spending Grew 15.4% In August as Confidence Returns to Economy Issue 74

In positive news for the hospitality and leisure sector, restaurant spending broke into positive growth for the first time since the pandemic hit (+0.1 per cent), while spending on pubs, bars and clubs reached 43.4 per cent, the highest growth recorded for over 17 months.

The gradual return of workers to UK offices, and parents preparing their children for the new school year, has also given retailers a welcome boost. Clothing rose for the fourth consecutive month, reaching 33.5 per cent growth online, and 12.8 per cent overall, as shoppers took advantage of end-of-season sales to purchase workwear and school uniforms.

With office workers adjusting to new work and lifestyle patterns, this growth looks set to continue. Of those returning to the office after having worked from home during the pandemic, 34 per cent plan to spend more on takeaway breakfast or lunch, and 26 per cent intend to up their spending on socialising after work. A further 27 per cent also expect to keep their work wardrobe updated by allocating a larger budget for new clothes, shoes, and accessories.

Staycations remained popular throughout August as spending on hotels, resorts and accommodation grew for the third consecutive month, compared to 2019, reaching its highest growth recorded since the onset of Covid-19 (+17.5 per cent).

Meanwhile, international travel continued to head in the right direction, with travel agents (-55.0 per cent) and airlines (-52.5 per cent) seeing less of a decline than in July (-66.6 per cent and -56.2 per cent) – perhaps a sign of brighter times ahead, as the vaccine roll-out continues and more destinations open up to British holidaymakers.

Confidence in the UK economy rose to its highest point (37 per cent) since February 2020 (42 per cent),

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Raheel Ahmed, Head of Consumer Products, said: “Socialising, shopping, and staycations were top of the agenda for Brits in August, as families and friends made the most of the school holidays, giving a welcome boost to hospitality and leisure businesses. Over the coming months, these sectors should also benefit • MICROWAVES • EXTRACTION CANOPIES • from Brits returning to the office, as colleagues enjoy long overdue catch-ups over post-work meals and drinks.”

Kate Nicholls, Chief Executive of UKHospitality, said: “Eating and drinking out is safe and we encourage everyone to rediscover their favourite venues if they haven’t already. However, while rising customer numbers is welcome news, the hospitality sector is by no means out of the woods.

“Hospitality venues are struggling to return to prepandemic levels of revenue with staff shortages hindering their recovery. In order to rebuild, the sector needs the Government to put in place a supportive landscape which includes an extension of the business rates holiday until at least October and a permanently lower rate of VAT for the sector. Such measures will allow the hospitality sector and the people it supports to play a full role in the UK’s economic recovery.”

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The boom in summer socialising also had a positive impact on entertainment – such as theatre, festival and theme park tickets – which reached a new high of 24.2 per cent, while taxi and fuel spending also increased to 20.6 per cent and 7.2 per cent respectively.

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with 78 per cent of Brits confident in their ability to live within their means each month, and 71 per cent feeling optimistic about their household finances.

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

(CONTINUED FROM FRONT COVER...)

CLH Digital

TOASTERS • STAINLESS STEEL SINKS & TABLING

Covid Passports 'To Help Curb Rising Hospitalisations' 4

CLH Digital

Issue 74

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

With the extant Covid-19 activity in the United Kingdom, the healthcare authorities have specifically shifted their focus on reducing the rate of hospital admissions as communities continue to struggle with the widespread transmission of the Delta variant.

ures that can substantiate the overall response in battling the Covid-19 pandemic. The idea of mandating the Covid passports materially lines under the same belief, a plan of action that is highly likely to help the authorities to reduce the possibilities of transmission as the Delta variant and its sub-lineages are affecting the double-jabbed communities.

It becomes very crucial for the National Health Service (NHS) to limit the number of infections, as well as the people seeking immediate medical intervention, at a time when businesses are bracing for a revenue-filled period after a disruptive stretch of more than 17 months.

Critically speaking, Covid passports may hamper the so-called smooth functioning of the businesses as there will be an added step before welcoming the customers at various hospitality venues, including the outdoor and indoor settings. Moreover, the enterprises might have to ask certain employees to go under quarantine or seek medical help if they are unable to produce Covid passports.

The government’s recommendation of mandating the usage of Covid passports will essentially help the nation as people step out of their homes in larger numbers following the removal of the lockdown restrictions and the social distancing guidelines. However, the proposal of mandating the Covid passports have not been welcomed by the hospitality association.

Kate Nicholls, CEO of UKHospitality, has recently said that the obligatory usage of Covid passports at certain hospitality venues “will be unworkable”. The same will force the enterprises to face “complex equality rules”, effectively raising the conflict between the staff and customers, she added.

The Downing Street administration has been quite proactive in taking the necessary and preventive meas-

At the end of the day, there will be a consequential impact on the hospitality industry, when the corporations are already struggling with the ongoing staff shortages and the resultant situation of inadequate supply chain systems. There could be a possibility that some small-scale enterprises may have to shelve the majority of their operations for a certain period of time due to unavailability of human power.

Nonetheless, the overall impact on the hospitality industry will be transient as the healthcare department rigorously progresses to immunise all the individuals above the age of 16 years. The Covid passports will certainly help the individuals to roam more freely by furnishing their vaccination status wherever required.

These passports are expected to help the people while travelling overseas as all the countries across the world have introduced stern guidelines for the people arriving from other nations as some could be potential carriers of new strains. This will also bring a considerable amount of confidence among the individuals visiting the hospitality settings, as well as people working inside the venues as they will remain ascertained about the personal well being and safety.

Over 200 Restaurants Across the UK Are Joining Action Against Hunger’s ‘LOVE FOOD GIVE FOOD’ Campaign in its 10th Anniversary This September and October, Action Against Hunger is inviting restaurants across the UK, to partake in the Love Food Give Food campaign. By foodies adding just £1 to their bill at the end of the meal, they are raising vital funds to support communities in the UK and across the world who are facing life-threatening hunger.

The £1’s from this year’s donations will go towards those suffering from hunger and malnrutrition in the UK and around the world. The charity supports community kitchen and malnutrition treatment centres, water, sanitation and healthcare projects and those assisting people impacted by Covid-19.

Right now, the lives of 11 million children under five are at risk because of life-threatening hunger; that is four times the number of people who lost their lives in the first year of the pandemic.

Additionally, WHO (World Health Organisation) estimates that 265 million people around the world are currently facing a hunger crisis.

That is a rise of 130 million on the pre-pandemic figure. In the UK alone 1.97 million people within the UK are undernourished according to The Food Foundation.

We are delighted that we have so many fantastic venues supporting this year too. Over 200 restaurants across the UK have confirmed their participation from 1 September. Restaurants include Yo! Sushi, Hakkasan, Darjeeling Express through to Hawksmoor and Caravan.

The world is facing a global hunger pandemic with millions of people suffering from lack of food due to poverty, climate change, conflict and Covid. Our UK restaurants and those eating out are in a fantastic and unique position to make an impact in the fight against global hunger.”

Across the UK the average meal out is £25 for a couple. The price for this meal is the same cost to fund an emergency kitchen kit for a family of five people.

If the meal were to cost £42, that’s the same cost as a 6-week treatment of ready to use therapeutic food to help save a malnourished child’s life.

The donation of £1 on your restaurant bill provides a mother with a day’s worth of life-saving therapeutic food to treat her malnourished child. The right nutrition in the first 1,000 days of a child’s development is vital for a chance of a healthy life.

Jean-Michel Grand, Exectuive Director of Action Against Hunger, comments:

Women, infants and children are often more vulnerable to malnutrition across the world. Of the 690 million people who are food insecure worldwide (including the UK) 60% are women. When families experience economic hardship, mothers are usually the first to sacrifice their food to feed their children.

“This year we celebrate Love Food Give Food’s 10th anniversary. We have had fantastic support from the hospitality industry over the last 10 years, which has raised over £3 million and supported 17 million people. The money raised by restaurants and their diners has helped fight against hunger and malnutrition in 46 countries, including here in the UK.

For more information on Love Food Give Food and to know which retailers and venues are signed up visit: https://www.actionagainsthunger.org.uk/lfgf

International Real Vanilla Day at LittlePod Why not Join us for a weekend staycation and join any of LittlePod celebrations whist you are here.

During the two days there will be a selection of talks: Made - our vanilla farmer updating us on the collaborative farm.

Aisha - former LittlePoder now responsible for global innovations in plastics (UNILEVER) Inspiring us with new recycling solutions.

Imogen - a local Beekeeper sharing her passion for bees.

Sarah - a former colour artist for Liberties will help you to create your own colour pallet.

Professor Patrick Devine/Wright - will share his Gaelic songs in the Saxon chapel.

Manju Malhi BEM - hosts a curry dinner with recipes from her new book.

Talks from the LittlePod team.

A nature walk around the castle.

COMPETITION Recycle your vanilla tube to create the most attractive bug for our bug ball display. The top twenty bugs will be displayed in the Great Hall and the winner will feature in next year’s LittlePod Calendar. For instructions on how to enter see our Instagram @little_pod.

To book a room visit https://bickleighcastle.com Don’t be disappointed if you can’t stay because you can join in virtually via our Instagram. Book a session with Chef David from NYC and the Holistic Chef (Jamie Raftery) for a live cooking demonstration.

Listen in to an update from Irine our vanilla farmer’s daughter from Tanzania and tune in during the weekend online.

See the advert on the page opposite for further details.

Labour Shortages Will Continue in Face of Government Inaction, Says CBI Issue 74

Labour supply problems could last for up to two years and will not be solved by the end of the Job Retention Scheme, Tony Danker, the CBI’s Director-General, has warned.

point to labour shortages as a growing constraint on business’ plans to invest in the year ahead. Kick-starting business investment is essential for a sustainable economic recovery.

In remarks following weeks of disruption to business operations and growing evidence of staffing shortages, the CBI’s Director-General has set out priorities for both business and Government to guard against labour constraints harming the UK’s economic recovery.

The CBI Director-General is also urging businesses to play their part on long-term productivity reforms by continuing to invest in training, automation and digital transformation, together with doing more to attract and retain staff from a diverse talent pool.

A lack of HGV drivers has dominated the headlines, but the challenge extends well beyond to include other skilled professions, and along with resulting disruption to supply chains, has led to increasing calls for action in the run-up to Christmas. Marrying skills policies to roles with the highest unfilled vacancies, adding greater flexibility to the Apprenticeship Levy and using the Government’s own skill-focused immigration levers to alleviate short-term pressures are three things the UK Government can do now, the CBI says.

Introducing the CBI’s labour market insights, Tony Danker, CBI Director-General, said:

Danker’s clear message to Ministers is that ’standing firm and waiting for shortages to solve themselves is not the way to run an economy. We need to simultaneously address short-term economic needs and longterm economic reform’ he says.

The CBI’s labour market intelligence builds on data from the business group’s recent economic surveys and deep member consultation, which

“Labour shortages are biting right across the economy. While the CBI and other economists still predict growth returning to pre-pandemic levels later this year, furlough ending is not the panacea some people think will magically fill labour supply gaps. These shortages are already affecting business operations and will have a negative impact on the UK’s economic recovery.

“Other European countries are also experiencing staffing shortages as their economies bounce back. In the UK, many overseas workers left during the pandemic affecting sectors including hospitality, logistics and food processing. And new immigration rules make replacing those who left more complex.

CLH Digital

“Building a more innovative economy – coupled with better training and education – can sustainably improve business performance, wages and living standards. But transformation on this scale requires planning and takes time. The Government’s ambition that the UK economy should become more high-skilled and productive is right. But implying that this can be achieved overnight is simply wrong. And a refusal to deploy temporary and targeted interventions to enable economic recovery is self-defeating.

“The CBI has heard from companies actively cutting capacity because they can’t meet demand, like the hoteliers limiting the number of bookable rooms because they don’t have enough housekeeping staff and can’t get linen laundered. Meanwhile, some restaurant owners have had to choose between lunchtime and evening services when trying to make the most of summer.

“It’s also visible to consumers when lead-in times for purchases like kitchens or furniture double.

“Let’s be clear – employers back existing Government schemes to get people back into work. And businesses are already spending significant amounts on training, but that takes time to yield results, and some members suggest it could take two years rather than a couple of months for labour shortages to be fully eliminated.

Hoteliers Welcome Return Of Face-To-Face Networking Hoteliers in Bristol have warmly welcomed news of the relaunch of the West of England Branch of the Institute of Hospitality.

A networking event is taking place on Thursday 16 September at Best Western Plus Centurion Hotel, Radstock, near Bath, featuring local producers and suppliers.

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“The key driver for this was to re-engage with members throughout the region and to provide support to each other and the industry following the impact the pandemic has had on our wonderful hospitality industry.”

Among those attending will be Raphael Herzog, Chairman of the Bristol Hoteliers Association, who said: “The BHA is delighted that the West of England branch of the Institute of Hospitality is being re-launched.

Guest speaker will be Harry Murray MBE, Chairman of Lucknam Park Hotel & Spa, who has 50 years’ experience of managing five-star international hotels.

“This is a welcome boost to our sector, which is on the long road to recovery after being one of the hardest-hit industries during the pandemic.

Neil Porter, Chairman of the IoH West of England branch, said: “After a long period of the region being dormant, a number of us decided we should try to get the branch operating again.

“People are very excited about being able to network in person again and to support each other as we look to build for the future.”

Trade Call Out for Veganuary 2022!

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CLH Digital

Issue 74

during January makes a difference – whether it’s to your customers’ health, the environment or to animals. It’s a win-win for everyone and a great opportunity to make the most of this key moment in the marketing calendar.

Businesses can request the Toolkit by emailing corporate@veganuary.com Veganuary is creating a new wave of consumers and shoppers with a big appetite! This is a real opportunity for brands, retailers, restaurants and caterers to improve, expand and promote their vegan and plantbased offerings to a bigger audience. We know that regardless of whether Veganuary participants stay vegan full-time after the pledge, those who have taken part consciously choose more plant-based options. This is one of the biggest drivers in the market for vegan products.

Here are some results from the 2021 Veganuary Campaign that may be of interest to businesses: With just over three months to go until Veganuary 2022 begins, now is the time for businesses to get in touch with us and get onboard!

Veganuary 2021 was by far our biggest and best January yet, with a record-breaking 582,000 people signing-up – and we expect Veganuary 2022 to be even bigger! Climate change will be forefront in people’s minds after the UN Climate Change Conference (COP26) taking place in Glasgow this November. This will undoubtedly motivate even more people to move towards a plant-based diet to help cut their carbon footprint. Veganuary can help your business capitalise on this switch.

Make the most of this exciting marketing opportunity by requesting the Veganuary Business Support Toolkit which includes details and examples of marketing activity (images here), key messages, ways to support and extend the campaign on social media including assets and content to share with your audience. All the noise and conversation about veganism

enjoy them.

AVAILABILITY – We want the products to be accessible and available – not hiding in the corner. All demographics need to be able to find the products – especially meat-eaters.

PRICE – We need to entice new shoppers with promotions and lower the prices overall. We don’t want a vegan tax for our choices; prices need to be on par with the animal-based alternatives.

For 2022, we want to be as inclusive as possible and invite all brands, restaurants and retailers to get involved with Veganuary – and launch new vegan products (hopefully vegan versions of their best-selling animal-based product lines!). We are also very happy to help support new and emerging brands as new products on the market is something our followers get very excited about!

We encourage businesses and brands to get in touch with our team via corporate@veganuary.com to make Veganuary 2022 the biggest and best one yet!

• A record-breaking 582,000 people from 209 countries and territories registered for our month-long vegan pledge. As in previous years, most participants were women (85%); 74% ate meat and/or fish when they signed-up while 24% were vegetarian; the majority (65%) were aged between 25-54, followed by 55-64 (15% and 18-24 (14%).

• Animals (46%), health (22) and the environment (21%) were the major drivers for participants in 2021.

• 85% of our 2021 participants who were not already vegan plan to permanently change their diet after participating by either staying vegan (40%) or at least halving their intake of animal products (45%).

What do we want to see from Brands in 2022? We must lower the barriers to trying vegan: TASTE - We need vegan options to taste the same if not BETTER than the animal alternative so that even the meatiest of meat-eaters will

#Fairkitchens: Chefs & Experts Team Up To Develop Free Leadership Training #FairKitchens has launched a new leadership training programme (www.fairkitchens.com/leadership), free to any hospitality business employee. Entitled ‘Leading a Fair Kitchen’, the programme aims to improve working environments and address staff retention issues by empowering leaders with insight and practical tips from others in the industry. The training is presented by Unilever Food Solutions (www.unileverfoodsolutions.co.uk) , one of the co-founders of #FairKitchens, in collaboration with The Culinary Institute of America (www.ciachef.edu) (CIA), which lent its expertise as an industry service.

More than 30 chefs and experts across the world worked together to create this free, online programme (www.fairkitchens.com) , which combines a series of short videos and actions to complete afterwards. Available for Chefs and Operators with any level of leadership responsibilities, the programme is designed to teach participants how to be effective leaders.

Participants will learn from leaders who prioritise their people, such as Michelin-starred Chris Galvin, President of the American Culinary Federation Kimberly Brock Brown, James Khoza, President of the South African Chefs Association and The Princess of Shoreditch Head Chef Ruth Hansom. Hospitality Action (www.hospitalityaction.org.uk) and Westminster Kingsway College (www.westking.ac.uk) also contributed their expertise, and the Craft Guild of Chefs (www.craftguildofchefs.org) has endorsed the training.

fair environment for their teams.

Several operators have already taken the training and will be asking their teams to do the same such as CH&CO, Brakes and Care UK. Alex Hall, Executive Chef and Culinary Team Leader for Unilever Away From Home said: “With staffing levels continuing to pose a challenge, we want to help leaders build the best possible environment for their teams. In this training #FairKitchens ambassadors, partners and friends from all over the world share their experiences of good kitchen leadership so others can learn and reflect on their own practices. The end result covers everything from how to give individuals ownership and spot wellbeing problems, to talking openly about decisions that need to be made, so you can do what’s best for the whole team.”

Ruth Hansom, who contributed to the training said: “I think this conversation about leadership is crucial right now to stop talented people being lost to other industries. We have to start putting our teams first. If we stretch people to the max they just burn out and staffing problems get even worse. Many of those who’ve left won’t have been nurtured or led well.”

Chris Galvin added: “So much conflict in the kitchen happens because of poor leadership. We owe it to our teams to do better, to learn how to support their performance and help them develop. A happy team will always produce good results if they’re well-trained and well-led. Good leadership is about understanding the heartbeat of the team, what motivates people and getting to the route of problems quickly.”

In addition to helping individuals fulfil their leadership responsibilities, #FairKitchens aims to accelerate culture change from the top, and give leaders alternatives to simply mirroring the behaviours of Head Chefs in the kitchens they grew up in. By sharing honest reflections, lessons learned along the way, and practical tips, the training is designed to help leaders create an open, inclusive and

Scottish Hospitality Targets Over-50s Bid To Fill Hospitality Vacancies Scotland’s pubs, hotels and restaurants are calling on the generation of ‘silver servers’ to help solve its staffing shortage.

The Scottish Hospitality Group is appealing to the over-50s, with or without experience, to join the trade and help “plug the gap” that is crippling the sector.

With furlough ending this month, thousands of older workers could be out of a job and should consider switching to the hospitality trade, the group says.

Older workers have been recruited to other sectors, particularly the care sector, supermarkets and DIY stores and are helping ease problems intensified by overseas workers leaving Britain because of Brexit and Covid.

SHG has revealed its members are currently seeking to fill 500 vacancies as younger staff leave due to the strain of ongoing understaffing issues.

As the recruitment catastrophe accelerates, bosses also revealed that they are having to self-impose lockdowns at some of their locations, opening fewer days during the week and reducing opening hours to prevent

staff burnout.

Stephen Montgomery spokesman for the Scottish Hospitality Group added: “The industry is on its knees, and we are looking for solutions at every turn, I hope this could be it.

“Hospitality has taken a bashing, but that’s been caused by the fractured state it’s been left in after the pandemic. With enough people back in our venues, it’s a valuable, flexible and enjoyable career for anyone willing to get stuck in.

“We need help to save the industry; our members are currently looking for 500 staff, but we know of around another 500 roles that could be created as part of planned upgrades or new venues in the pipeline – totalling some £30m of investment – however, this all hangs in the balance because of the current jobs market. If we can entice a generation of ‘silver servers’ in, they could save us.”

Targeting over 50s could also be the answer to the UK unemployment figures after pre-pandemic research from the Institute of Fiscal Studies found that 55-65-year-olds are less likely to make a comeback following spells of unemployment, with less than one in three over 55-year-olds returning to work.

Antibody Tests – Not Passports – Are the Key to Learning to Live with Covid, says Expert Issue 74

The Scottish Government's vote to follow England in introducing a mandatory Covid passport scheme, for entry to clubs and large events, has led a leading Covid-19 expert to warn passport schemes could do more harm than good, because they give a false sense of security.

Dr Quinton Fivelman PhD, Chief Scientific Officer at London Medical Laboratory, says the new compulsory Covid passport schemes being introduced in England and Scotland at the end of this month are not worth the paper - or QR code – they are written on.

‘We have warned before that getting a Covid “pass” because you’ve had two jabs is like receiving a driving licence simply because you’ve turned up for the test. Quantitative Covid antibody level results need to replace vaccination cards, Covid passports and other inaccurate ways of indicating potential protection against the infection.

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‘Flawed systems aside, the basic problem is that passports don’t really help control the spread of Covid. Our research reveals that 1 in 100 fully vaccinated people fail to develop any antibodies at all after vaccination. That means that, even if every UK adult is vaccinated, half a million adults will have no protection whatsoever, and not even realise. A Covid passport can’t identify those people who have not responded to the jab or those who have responded poorly.

‘We also know that the number of antibodies in our system following the jabs tumbles rapidly over time. The latest Infection Survey from the ONS reveals that 92% of over-80s (the first group to receive both jabs) tested positive for Covid antibodies in their blood, down from 94.4% in its 7 July report. We expect these numbers to continue falling.

‘Our most recent tests are finding a growing number of people have lower values (50 to 500AU/ml) of antibodies and the clinical significance of this is still being researched. The “cut-off value” is still not known and how long protection will last is still being fully understood although research has shown a clear correlation between antibody levels and protection against reinfection. If someone takes a test and their score is low, their antibody levels may have significantly declined over time and they may be more susceptible to the virus as time passes.

‘It is particularly confusing that the UK has four official national digital Covid ‘Pass’ schemes. It’s unacceptable that no one UK nation shares the same system. The separate schemes for England and Wales, Scotland and Northern Ireland should be replaced by a single UK-wide covid-19 antibody result App. ‘It is quite frankly nonsense that England and Wales share one NHS website scheme but only the English can access the scheme via the NHS App. Likewise, Scotland will have a Covid status App with a QR code from 30 September, while Northern Ireland has yet another App which is downloadable on Google and Apple stores.

‘That’s why an antibody-based passport, rather than a simple ‘double jab’ record, would be the best solution to help the UK return to normality, or at least a ‘new normal’ balance of risk versus rewards.

Mandatory Vaccine Passports “Devastating For Business” The prerequisite for nightclubs and venues holding mass events to make use of vaccine passports as a condition of entry is expected to be introduced in England by the end of September, vaccines minister Nadhim Zahawi has confirmed.

Speaking in Sky News Mr Zahawi said: “By the end of September, when everyone has had the opportunity to be fully vaccinated, for the large venues, venues that could end up causing a real spike in infections, where we need to use the certification process,” “I, as does the prime minister, want to make sure the whole economy

remains open. The worst thing we can do for those venues is to have an open, shut, open, shut strategy.”

Commenting on the reports Kate Nicholls, CEO of UKHospitality said: “A scheme introducing mandatory Covid passports for certain venues and events will be unworkable, cause conflict between staff and customers and will force business to deal with complex equality rules.

Operators may even be forced into a position where they have to let unvaccinated staff go, at a time when there are record levels of staff shortages across the industry.

“The hospitality sector has invested heavily to ensure customers are safe and we have proved venues are Covid secure. Introducing a scheme such as this will be a hammer blow to businesses such as nightclubs that were closed by the Government for nearly 18 months, and have only recently been able to trade viably and make progress toward rebuilding and paying off accrued debts.

“Over the past year our sector has been devastated and businesses have only known forced closure or the most severe restrictions. This policy will be devastating for businesses that remain fragile and will certainly derail recovery and cost thousands of jobs.”

Digital Agency Gives Advice To Hospitality Industry For Surviving In A Post Pandemic World…

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Issue 74

By Abbie Walker, Head of Social at www.curtisgabriel.com impacted sectors during lockdown,” said Abbie.

“Consumer behaviour has changed and it’s vital that venues recognise that and use digital marketing methods to help attract customers in the immediate future and going forward.”

Abbie stresses the importance of creating video content which can be used on Facebook and Instagram Stories and on Instagram Reels.

“Utilising video content within a social media strategy is a great way of creating an authentic experience for an audience, showcase your services and your personality as a company, bringing your brand to light online,” she said.

Abbie also recommends working with influencers who can help engage audiences and often produce high quality imagery or videography which can be shared with a wider audience.

Digital agency Curtis Gabriel has created a range of top tips to help hospitality outlets survive and thrive.

And now the North-East based company, is aiming to help other venues across the industry grow through digital marketing.

Abbie Walker, Head of Social at Curtis Gabriel, said there had never been a more important time for hospitality outlets to up their presence.

“We all know that the hospitality industry was one of the most

The social media expert also highlights the importance of user generated content – provided by customers or guests who have visited a venue – because this is a third party endorsement which is seen as credible.

“User-Generated Content not only generates excellent levels of brand awareness but helps to drive purchasing decisions,” said Abbie.

“Many potential customers buy from seeing reviews/positive feedback on experiences so it’s important to spread the word.”

Curtis Gabriel also recommends cashing in on key dates in the calendar and producing something specific for social media challenges.

“Key dates are a great way of linking in with key trending hashtags, celebrating specific hospitality events or campaigns, but most importantly being engaging for followers,” added Abbie.

There are numerous food and drink related days/weeks throughout the year so creating a calendar including any relevant ones means that venues can be well prepared.

Competitions and giveaways are another great way of creating followers and generating engagement which hopefully will also drive people to the venue’s channels on a regular basis to see if there’s anything new on offer.

Abbie also recommends personalising posts, introducing team members so there is a “human” face to the organisation.

“Content which gives a more personal approach always increases engagement and interactions from users online,” she said.

A meet the team focus is a great way of introducing a brand, personality and providing insight into who you are as a company, which naturally creates relationships with an audience.

There are many other benefits to profiling a team, such as showcasing achievements, talents, successes within the workplace which makes you more appealing in comparison to your competitors.”

UKHospitality Comment on Extension to Debt Protections

UKHospitality has welcomed the extension of debt protections to tenants that was announced today, something it has been working hard with the Government to achieve for some time.

As well as the requested insolvency protections being granted, the news that there will be additional protections for non-rent debts will be particularly beneficial for beleaguered hospitality operators, giving them some breathing space to negotiate with suppliers. It will also provide time to find an appropriate arbitration mechanism that delivers on the ‘sharing of pain’.

UKH lamented, however, the missed the opportunity to prohibit County Court Judgments (CCJs), a tool that is being used by some landlords in a vindictive, bullying and, ultimately, pointless manner. We would urge

Government to close this loophole at the earliest opportunity.

Kate Nicholls, chief executive of UKHospitality, said: “The extension of existing protections, along with some further additional ones, is a very welcome response to our lobbying of Government to that end.

“It is right and fair that the economic pain of the pandemic – in which hospitality was one of the worst affected sectors suffering long periods of forced closure and restricted trading – should be shared between landlords and tenants. This move will save thousands of businesses and jobs, and is a key step on the way to recovery for both the sector and the country.”

Businesses Call For Employment Allowance Rise Amid “Anti-Small Business” Tax Hikes Issue 74

Rises in National Insurance contributions and the dividend tax will be a hammer blow for small firms

Responding to a 1.25% increase in National Insurance Contributions (NICs) for employers, employees and sole traders alongside a 1.25% increase in dividend taxation, Federation of Small Businesses (FSB) National Chair Mike Cherry said: “These hikes will have business owners and sole traders feeling demoralised at the point when they’re trying to recover from the most difficult 18 months of their professional lives. For those thinking about starting up, they send completely the wrong message.

“Business owners who have done all they can to retain and support their staff during the pandemic are now being punished for that loyalty with an £11bn increase in NICs, which essentially serve as a jobs tax.

“This regressive levy hits employers and sole traders without meaningful regard for how their business is performing. And this increase will stifle recruitment, investment and efforts to upskill and improve productivity

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in the years ahead.

“At the same time those running companies, many of whom were left out of pandemic support measures, face a fresh assault on dividend revenue.

“It’s extremely disappointing to see the Government undermining the good work it did last year in raising the Employment Allowance to provide some protection for small employers.

“Instead of breaking manifesto promises, we had hoped this administration – which has repeatedly pledged its support for small enterprises – would build on that progress against a backdrop of spiralling input prices, skills shortages, supply chain disruption, the reintroduction of business rates and emergency loan repayments.

“This move marks an anti-jobs, anti-small business, anti-start up manifesto breach. The Government should now increase the Employment Allowance to mitigate the damaging impacts of these hikes on the small firms that make-up 99% of our business community.”

Licensed Trade Reiterates Opposition to ‘Covid Passport’ The Scottish Licensed Trade Association (SLTA), following the debate and vote to go ahead with the introduction next month of vaccine certificates or “Covid passports” for those visiting nightclubs and larger event settings, has reiterated its opposition to the controversial scheme.

Although the suggestion is that the wider hospitality industry will not be affected, the First Minister has clearly stated on a number of occasions that this is “under review” and therefore Covid passports remain a threat hanging over the whole industry.

The Government has pushed these proposals through without any meaningful consultation with the industry, said the SLTA’s managing director, Colin Wilkinson.

He said: “The Scottish Government issued a paper on the scheme only this morning, just a few hours ahead of the vote, yet we remain unaware of how it will be implemented. Where is the evidence that this action is needed and is proportionate, a word often used by the Deputy First Minister in the debate this afternoon? There has been no assessment of the costs to businesses, nor the impact on the sector.

“The sector is labelled as being a high-risk setting, but the hospitality industry is not the only sector where people congregate.

“There is also the concern that Covid passports could lead to vaccination hesitancy and more entrenched views not to get vaccinated. Experts confirm that vaccination does not stop infection and can give a false sense of confidence.

“We are all aware of the failings of the Test and Protect scheme and yet the Government is proposing another system be put in place.

“The Deputy First Minister said today: ‘The Government has set out proposals … as part of an approach to protect a very fragile situation that we face in Scotland today of rising infection and hospitality that poses a threat to our National Health Service.’

“The Scottish Licensed Trade Association again asks where is that evidence and is concerned on the focus on the hospitality sector as this part of the statement makes no mention of the events sector that this will also impact on or other entertainment venues, just ‘hospitality’. This only reinforces our concerns that this will be rolled out to the wider hospitality sector.

“We fully support moves to reduce the rate and impact of transmission of coronavirus but these must be proportionate and directed to the sectors or settings responsible for spreading transmission the most.

“The finer details of how this scheme will work should have been discussed with the hospitality industry prior to today’s debate and vote.”

Mr Wilkinson said that the definition of what constitutes a “nightclub or an analogous venue” must be provided as soon as possible in order to allow premises to put procedures in place for the implementation of the scheme.

New Data Reveals That Hospitality & Leisure Sectors “Keenest To Reduce Carbon Footprint” Issue 74

New Environmental, Social and Governance (ESG) research released by Barclays Corporate Banking, has revealed that, amid growing interest in environmental issues and sustainability, hospitality and leisure is the sector most serious about tackling its carbon footprint.

When asked how important environmental sustainability is to their organisations, 70% of hospitality and leisure respondents rated it as ‘extremely important’, comfortably ahead of the survey average (61%). Transport and distribution came in second with 63% of people in the industry rating sustainability as ‘extremely important’, while retail & wholesale was third with 61%.

In July of this year, the hospitality industry was heralded by the Government for the progress it is making in reducing its carbon consumption. In the Hospitality Strategy from the Department for Business, Energy and Industrial Strategy, the industry was praised for the ‘big strides’ it is making towards a net zero strategy.

Barclays’ research shows that those strides are being driven by all corners of the industry, with 60% of hospitality and leisure bosses saying sustainability is very important to their investors and shareholders, the highest response across any industry. Meanwhile, 70% of hospitality and leisure respondents say it’s very important to their customers, and 63% say it’s very important to

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their suppliers.

When explaining the importance of environmental sustainability into compliance with green rules and regulations, however, transport and distribution topped the pile, with 86% of organisations in the industry rating compliance as ‘extremely important’. Retail and wholesale ranked second, followed by manufacturing in third, at 81% and 80% respectively.

Encouragingly, every industry across the board expects ESG considerations to grow in importance over the next few years. Those who are most certain of increased ESG responsibilities in the future are transport and distribution (92%), hospitality and leisure (83%) and technology, media and telecommunications (77%).

Marco DeBenedictis, Head of Sustainable and Transition Finance at Barclays Corporate Banking, commented, “It’s very encouraging to see industries aware of the changing landscape they are operating in. Tighter rules and regulations around sustainability are to be expected over the coming years as we work towards greener solutions to reduce emissions across all industries.

“Our report highlights the increased focus businesses have on tackling climate change. By ensuring companies have access to the necessary financial support, Barclays can help them to meet crucial ESG targets.”

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Strong Summer Provides Welcome Boost To Bristol Hotels 12

CLH Digital

Issue 74

The relaxing of pandemic restrictions resulted in a strong staycation summer which was warmly welcomed by hoteliers in Bristol.

But with the summer holiday period ending they are calling on the Government to step in and support their longterm road to recovery by helping to address the severe staff shortage which continues to have a huge impact on the hospitality sector, among others.

Members of The Bristol Hoteliers Association (BHA) say business has been booming in recent weeks but this shortterm gain has only highlighted how challenging the staff shortage is, with hotels in the city still carrying around 500 vacancies.

BHA Chairman Raphael Herzog said: “We have enjoyed a very, very strong summer and occupancy rates at Bristol hotels has been very high, which we are delighted about.

Bristol is one of the busiest cities in the UK. “It’s a sign that consumer confidence is returning and we are hoping this will continue now that the school holidays have ended.

“We’re hoping for large conferences to return, which will provide us with a good business base for the final quarter of 2021 and the first quarter of 2022. Hopefully we’ll start seeing an increase in enquiries now that

the traditional summer holiday period is over.”

He added: “Staffing remains our biggest challenge and unemployment is still very high.

“People who visit our hotels don’t fully understand the impact of the staff shortage and their expectations when they arrive are really high. It’s extremely difficult trying to meet those expectations when we are so short-staffed.”

A combination of Brexit plus the pandemic is being blamed for the staff shortage with many European workers who went home when Covid-19 forced their businesses to – at least temporarily – close being unable to return under post-Brexit legislation.

Mr Herzog said: “The Government needs to think as soon as possible about how to help us remedy this.

Changes need to be made to allow EU workers to be able to return to UK hospitality businesses, otherwise we are going to continue to struggle.

“If we can’t meet the expectations of our guests then they will not want to return.

“We need the Government to open up to EU workers again to allow the UK economy to start working properly.

“This does not just apply to hospitality but many other sectors as well, who are also short of staff. Earlier this week, the Road Haulage Association also called on the Government to do something to at least allow the temporary return of staff from Europe, because of a shortage of lorry drivers.

“We have had a very good summer but in order to build on this success and secure the long-term viability of our businesses, we need more support and, most of all, we need to be able to recruit.

“The Government needs to allow European workers back in some sectors, and also needs to do more to raise awareness of the many and varied career opportunities in our exciting sector.”

Hospitality Sector Advised To Get In The Christmas Spirit Early … By Accountants Hospitality businesses may be in line for an early Christmas bonus this festive season – but only if they market their Christmas offering and secure Christmas deposits and payments soon.

Accountancy firm Hall Morrice (www.hall-morrice.co.uk) is highlighting the Christmas gift for businesses wrapped up in the HMRC VAT reduction scheme currently in place for restaurants, hotels and pubs etc.

Mike Innes, business development director at Hall Morrice explains, “The VAT rate remains at 5% for hospitality businesses until the end of September when it rises to 12.5%. This means that if a business issues an invoice dated before 1 October or receives advance payment for an event before 1 October – such as for Christmas parties and lunches – then the lower VAT rate of 5% can apply to this payment.

“Any customer payments made before 1 October will directly increase the bottom-line profit of the business, and hospitality businesses are all still in need of support as they continue their pandemic recovery.

“For example, an advance payment of £300 for a Christmas event paid before 1 October will attract a VAT

liability of £14.29. If this payment is received after this date, then the VAT liability for the business will be £33.33.

“Hospitality businesses may have been waiting to see what their sector looked like after the lifting of restrictions before creating their Christmas packages for 2021, but those who can launch their Christmas marketing now, and secure advance payments before the end of September stand to benefit. This will give working capital to hospitality businesses when they need it most.”

The common policy for HMRC reduction packages is to introduce anti-forestalling legislation as part of the scheme. Anti-forestalling legislation means that advance payments made before the rate increases cannot benefit from the reduced rate if the goods or services are supplied after the period when the reduced rate applied.

The government did not apply anti-forestalling legislation to the VAT reduction for hospitality, with the intention of supporting the sector. Prepayments made before the end of September for hotel rooms will also attract the 5% VAT rate.

Mike Innes continues, “Of course, this benefit is a two-way street as businesses which are considering Christmas bookings for staff will also benefit from the 5% VAT rate. It may also be worth businesses which will have staff staying in accommodation beyond the end of September to prepay these hotel stays, as well as Easter events” The reduced VAT scheme excludes alcoholic drinks. Under this scheme VAT will rise to 12.5% on 1 October for this sector before returning to the standard 20% rate on 1 April 2022.

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Issue 74

Menus Grow, But Are Still, On Average, 20% Smaller Than Pre-Pandemic According to the latest research from Lumina Intelligence’s Menu Tracker, average dish counts across chain, managed pub/bar and fast food restaurants are up +5.5% in Spring/Summer 2021 versus Autumn/Winter (AW) 2020, with an average of four menu items being added.

Fast food operators have seen the biggest increase in dish counts on menus, up +6.9% in SS 2021 to 47 dishes. In comparison, managed pub/bar restaurants have seen menus grow 4.4% to 63 dishes on average and chain restaurants +5.8% to 64.

Despite increases across menus since the peak periods of the coronavirus, menus are on average 20% smaller than pre pandemic. Operators continue to battle staff shortages, supply chain disruption and price fluctuations whilst considerable uncertainty

CLH Digital

whilst planning SS 2021 menus would have contributed to continuing to restrict some items.

Commenting on the results, Katie Prowse, Senior Insight Manager at Lumina Intelligence said, “Whilst we have seen dish counts rise since restrictions have eased, menus still remain significantly smaller than before the pandemic. Whilst we expect menus to continue to grow, operators are still navigating staff and produce shortages. With a smaller menu, operators can potentially rely on fewer ingredients and fewer staff, which mitigates the potential need to close due to staff illness or lack of produce. Smaller menus also help manage costs and with hospitality businesses trying to recoup the revenue they lost during the past 18 months, owners will be keen to drive efficiency.”

No-Shows, No More! Tackling The Impact Of Customer No-Shows A special webinar by Zonal, CGA and Bums on Seats looking at the damaging impact that customer no-shows have on Operators. Join us on Tuesday 14th September 11:00 am BST. As part of an exciting new industry campaign #ShowUpForHospitality, Zonal, CGA and Bums on Seats will take a deep dive into the damaging impact that customer no-shows have on operators.

The webinar will cover brand new consumer research, including analysis into the scale and causes of no-shows, as well as top tips on how pubs, bars and restaurants can prevent them from happening.

Expert panellists joining the discussion include: • Henri Jooste, Strategic Product Manager, Zonal

• Karl Chessell, Director – Hospitality Operators & Food, EMEA, CGA • Amber Staynings, CEO, Bums on Seats Join the webinar on 14th September to discover more about the campaign and what you can do to tackle the problem.

Now is the time to call for change in behaviour and a refreshed relationship between customers and hospitality venues. Join a coalition of industry leaders and businesses to increase awareness of the impact of no-shows and encourage consumers to always #ShowUpForHospitality. The new #ShowUpForHospitality initiative is aimed at educating customers on the impact of not turning up for bookings, as well as to provide insight, tools and tips to operators to help mitigate the impact.

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15

Hospitality - Investing in Training & Development is Vital 16

CLH Digital

Issue 74

By Lynthon Musamadya, Senior Lecturer in Events and Hospitality Management at UEL's Institute of Hospitality and Tourism (www.uel.ac.uk) The hospitality industry is one of the major employers in the country. In fact, it is the fourth largest employer in the UK. The industry offers a range of possibilities in employment, development, social and soft skills and many other personal development advantages.

There are so many opportunities for growth in the hospitality industry, a range of skills to be developed in the various sectors of the hospitality industry, as well as opportunities for training and development and career development. Employment in hospitality is an investment in a career that will give you bottomless opportunities. There are so many opportunities for creativity and innovation as no two days are the same. A survey by Entrepreneur Europe in 2015 stated that the hospitality industry is number 6 in the top 10 of happiest industries to work.

An interesting element about the hospitality industry is the fact that there is a lot of cultural diversity which gives you extensive social interactions with people from many different social and cultural backgrounds. This helps in the development of mental wealth gains in social intelligence, cultural intelligence as well as emotional intelligence; as oftentimes those cultural differences may be misconstrued for challenges in the industry. One of the best treasures that I took with me from working in the industry was the socio-cultural enrichment that I got from my interactions with thousands of people from different cultural backgrounds from colleagues that I have worked with and customers alike; some of which

has given me lifelong friendships.

The skills that you build from working within the hospitality industry gives you more employability as you develop on your interpersonal skills, soft skills development, communication skills and interpersonal awareness as well as how you relate to people: an essential asset for any individual working within the industry.

Given the current state of affairs following the COVID-19 pandemic, the hospitality industry is in the process of re-imagining and re-imaging itself and working in /studying hospitality gives a gateway to being a changemaker and innovator in the industry. The opportunities to pave a new and revived hospitality industry will make those currently working in the industry; those new in the industry and those studying the programmes to work in the industry the pioneers and innovators of the new hospitality industry that is being reborn.

A recent survey conducted by KAM Hospitality looked at the current perceptions of hospitality as a career choice and it is interesting to note that 21% of the UK working population consider hospitality to be an appealing industry to work in; which makes it on par with other industries such as education, healthcare, art and entertainment and even financial services; which makes hospitality a competitive and worthy industry to invest and develop yourself from a career perspective.

With the experience economy taking a shift towards the East of London; it is great to see the development of the hospitality industry with new hotels and facilities being built and developed in the Docklands, Stratford and City Airport. The Institute of Hospitality and Tourism at the University of East London has developed a robust range of industry informed and driven programs that aim to meet the current and future employability needs of the industry.

Gordon Ramsay’s Restaurant Group Reports Losses of £5.1 Million

Gordon Ramsay’s restaurant group has reported a loss of £5.1 million in its financial results for the year ended 31 August 2020.

In the documents filed with Companies House, Gordon Ramsay Restaurants reported that turnover had fallen from £54.7 million to £34.5 million, with the group also reporting an adjusted earnings loss, before interest, tax, depreciation and amortisation, of £1 million, following a £6.6 million profit in 2019.

The group has blamed the loss on the impact of the Covid-19 pandemic, which saw restaurants closed for months at a time due to national and regional lockdowns, as well as trading restrictions which were only lifted in July.

In the report, Ramsay’s restaurant group said sales were now approaching to pre-pandemic trading and

that directors are “comfortable that the business is operating profitably with the ability to withstand reasonably foreseeable severe downside scenarios should they arise, and meet liabilities as they fall due over a period of at least 12 months.”

However, there was still some anxiety over the potential return of lockdowns, particularly over the allimportant Christmas season, which could result in “breaches to lending agreements” and “EBITDA and cashrelated covenants [being] breached.”

Despite the losses Ramsey remains in a “bullish” mood, with plans to open 50 new UK restaurants by 2025, including roll-outs of his Street Pizza and Street Burger concepts. Currently, he operates 25 restaurants in London, ranging from the three-Michelin-starred Restaurant Gordon Ramsay in Chelsea to casual dining brands such as Bread Street Kitchen.

Tyrrells Launches ‘Pub Classic’ Flavour and Pledges £50k Donation to British Pubs - Continued support of the Licensed Trade Charity with new on-pack promotion -

KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars1, and its premium snack brand Tyrrells, have announced the launch of an exciting new flavour alongside a promotional campaign supporting the Licensed Trade Charity (LTC).

From September to November, 2 million special edition packs of Tyrrells crisps will be on sale, with Tyrrells donating £50,000 to the LTC from sales generated. Running for the second year in a row, the campaign looks to help the On Trade Channel recover from the pandemic by supporting the LTC which provides essential help across the industry, from financial hardship to mental health.

The nationwide initiative will run across three of the most popular Tyrrells flavours: Lightly Sea Salted, Mature Cheddar & Chive, and Sea Salt & Cider Vinegar in 40g singles format, as well as a new product, Tyrrells British Beef & Ale. Designed to be the perfect accompaniment to your chosen drink, Tyrrells British Beef & Ale crisps provide consumers with a favourite pub classic in a delicious snack form.

With consumer preference for meaty flavours in crisps and snacks growing2, the new product is set to catch the attention of pub-goers looking for a snack.

Beth Minch, Marketing Manager at Tyrrells says: “Tyrrells is a premium snack brand which provides hand-cooked crisps in a range of delicious flavours. As we launch this year’s campaign to support pubs and bars, we are excited to also be introducing the

new Tyrrells British Beef & Ale flavour, which was created with pubs in mind.

“We are incredibly proud to be supporting the LTC for a second year. As a brand, we are committed to supporting further recovery of pubs and bars after such difficult times. We are eager to see pubs get fully back on their feet and are thrilled to be able to contribute to the valuable work of the LTC.” Commenting on the partnership, Paula Smith, Head of Marketing, LTC said: “We’re so pleased to be collaborating with Tyrrells on this campaign and for the valuable funds to help pub people all over the UK”.

Taste and quality is at the heart of the Tyrrells offering and its authentic English heritage attracts consumers all over the UK, and internationally too. With a £55.4m RSV and growing at +10.2%3, Tyrrells products are currently purchased by over 5.5m households, with its main shoppers falling within the 45yr+ ABC1 category.4 It is the UK’s No.1 vegetable crisp brand and the No.2 hand cooked crisp and has 86 Great Taste Awards across its portfolio.

1 Kantar OOH Panel 52 w/e 27 December 2020 - Pubs and Bars 2 Nielsen Scantrack Tot Covg, Value sales MAT 18.04.2020 3 Nielsen Scantrack 17.07.2021 4 Kantar WPO 14.06.20

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Issue 74

Staff Who Rely on Tips and Must Act Friendly at Work Are More Likely to Be Sexually Harassed, Finds New Research For the second study, the researchers recruited 229 men to participate in an online experiment.

Employees who rely on tips for a living and must provide “service with a smile” are more likely to experience sexual harassment in the workplace, according to new research by University of Notre Dame, Pennsylvania State University and emlyon business school.

They were randomly assigned four different conditions; a waitress who appeared friendly and was dependent on tips, a waitress who was friendly and not dependent on tips, a waitress who was neutral and dependent on tips, and a waitress who was neutral and not dependent on tips. They then answered questions about the service interaction.

The study, conducted by Timothy Kundro, Alicia Grandey, Vanessa Burke and Gordon Sayre investigated when and why customers harass employees in the service industry.

The results from the second study, done from the customers’ perspective, showed a similar pattern. Men were more likely to sexually harass those who were dependent on tips and expressed positive emotions.

Their research found that when employees rely on tips to earn a living, while also facing expectations to be friendly and cheerful with customers, it creates a power imbalance between the employee and customer that increases the likelihood of sexual harassment.

“While high profiles cases in entertainment and politics have raised awareness about sexual harassment, far less attention has been paid to sexual harassment in customer service, where these behaviours are especially prevalent. We wanted to understand whether conditions unique to the service industry, like tips and emotional requirements, might be playing a role,” said Sayre, an Assistant Professor of Organisational Behaviour at emlyon business school.

The researchers conducted two studies – one from the employees’ perspective and one from the customer’s perspective.

In the first study, the researchers had 92 participants who worked at least 35 hours per week at a job where they regularly received tips from customers.

They answered questions about how much they were financially dependent on tips, how much they were required to project a positive attitude toward customers, how much they felt customers held power over them, and how often they had experienced sexual harassment from customers in the previous six months.

The study found that employees who reported greater financial dependence on customers’ tips also reported more sexual harassment in the workplace, but only when they were also required to be friendly to customers at all times.

“Sexual harassment is all too common in customer service, and our results show that two conditions that permeate the industry—tips and “service with a smile” expectations—play a key role in facilitating this inappropriate and harmful behaviour. Our hope is that the research will shine a light on the issue, while also encouraging organisations to take steps to better protect their employees,” said Sayre.

The researchers point to two ways that organisations can create a better workplace culture and limit the chances of sexual harassment, based on their findings. First, organisations can reduce the dependence on customer tips by implementing other compensation models that pay a liveable wage. Second, organisations can relax expectations to be friendly and upbeat with customers, especially when their behaviour becomes inappropriate.

The study was published in the Journal of Applied Psychology.

Drinks Sales 16% Down On Tough Comparatives Drinks sales continued to run well below pre-COVID levels last week, CGA’s latest Drinks Recovery Tracker shows—though they suffered from an equivalent 2019 period that included the August Bank Holiday Sunday and Monday.

England’s average drinks sales by value in the seven days to last Saturday (28 August) were 16% down on the same week in 2019, but they held up better in Scotland (down 11%) and Wales (down 10%).

The sunny Bank Holiday weekend of 2019 meant comparisons were tough on Sunday (down 39%) and Monday (37%). But continuing a pattern since reopening, midweek trading delivered some positive results, with sales up 5% and 8% on Tuesday and Wednesday respectively, before falling back again on Thursday (down 6%), Friday (down 17%) and Saturday (down 3%).

A second notable post-reopening trend—of strong spirit sales—was also extended last week. While sales were 10% down on 2019, spirits were again the strongest performing category of the week, ahead of wine (down 14%), beer (down 17%), soft drinks (15%) and cider (down 31%).

The Bank Holiday weekend of 2019 makes it difficult to compare drinks sales with 2019, but it’s clear that there is still a way to go before the On Premise returns to pre-COVID levels,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “However, good midweek trading and the resurgence of spirit sales are two good reasons for optimism that momentum will build—and good weather over the recent August Bank Holiday will have provided a welcome boost for many venues.”

Business Investment Set To Be Left Behind Issue 74

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UK business investment is expected to decline this year despite the prospect of record economic growth, according to the British Chambers of Commerce (BCC) economic forecast.

However, as supply chains adjust post-pandemic and demand moderates as government stimulus fades, inflation is expected to drift back to target by the end of 2022.

The leading business group predicts UK GDP growth for 2021 of 7.1%, which, if realised, would be the strongest outturn since official records began in 1949.

The BCC forecast assumes no renewal of lockdown restrictions. Another scenario would lead to revisions in the next forecast.

Following robust GDP growth in the second quarter, the UK’s economic recovery is projected to slow into the autumn as staff shortages and supply chain disruption partly limit the gains from the lifting of restrictions in July. Consequently, the UK economy is only expected to return to its pre-pandemic level in Q1 2022 with growth of 5.2% forecast for 2022.

Commenting on the forecast, Suren Thiru, Head of Economics at the British Chambers of Commerce, said: “The UK economy remains on course for a historic revival this year as the release of pent-up consumer demand as restrictions end, and higher government spending helps drive a substantial surge in economic activity.

The UK’s economic recovery is expected to be driven by historically strong consumer and government spending:

“However, our latest outlook also points to a loss of momentum in the coming months as staff shortages, supply chain disruption and rising cost pressures limit output from many sectors.

• Despite signs of renewed consumer caution amid rising Covid cases, the momentum from the ending of restrictions is projected to deliver the strongest growth in household spending in 33 years as consumers rundown some of the savings built-up during lockdowns.

“It is concerning that business investment looks like being the weak point of the recovery because it undermines the UK’s ability to raise productivity and increase our long-term growth prospects.

• Government spending is expected to grow by 13.1% in 2021, which would be the strongest growth on record. This includes covid related expenditure such as the vaccine rollout and the test and trace programme.

In contrast, business investment is forecast to decline by 2.5% this year. The damage done to firms’ finances by the pandemic, a more onerous tax regime and concerns over the potential for future covid restrictions are expected to weigh heavily on investment intentions, despite the introduction of the super-deduction incentive.

Consequently, business investment is forecast to remain 5.4% lower than its pre-pandemic level by the end of the forecast period in Q4 2023. In contrast, consumer spending is projected to be 5.1% higher than its prepandemic level over the same period.

After the furlough scheme closes at the end of the month, the UK’s unemployment rate is expected to rise from its current rate of 4.7%2 to a peak of 5.1% in Q1 2022 – equivalent to another 124,000 workers unemployed. With firms’ finances still struggling to recover from Covid, and skills mismatches likely to limit the extent to which those seeking jobs after furlough can move into available roles, unemployment is projected to drift moderately higher in the near term, despite staff shortages.

The upward pressure on prices from a range of factors, including the release of pent-up demand as restrictions eased and the rising cost of raw materials amid ongoing supply chain disruption, are expected to push CPI inflation to a peak of 4.0% in Q4 2021, which if realised would be the highest rate since Q4 2011.

“Our latest forecast also suggests that the UK economy will emerge from Covid more unbalanced with a growing dependence on household consumption to drive growth. Such imbalances leave the UK more susceptible to future economic shocks, such as renewed lockdown restrictions.

“Heightened uncertainly still looms over UK’s economic outlook. A prolonged period of acute supply and staff shortages could derail the recovery by forcing firms into a more permanent reduction in their operating capacity, eroding their ability to fulfil orders and meet customer demand. Renewed restrictions to tackle rising Covid cases would also weaken the projected economic revival by damaging confidence and limiting activity.”

“Hospitality has taken a bashing, but that’s been caused by the fractured state it’s been left in after the pandemic. With enough people back in our venues, it’s a valuable, flexible and enjoyable career for anyone willing to get stuck in.

“We need help to save the industry; our members are currently looking for 500 staff, but we know of around another 500 roles that could be created as part of planned upgrades or new venues in the pipeline – totalling some £30m of investment – however, this all hangs in the balance because of the current jobs market. If we can entice a generation of ‘silver servers’ in, they could save us.”

Targeting over 50s could also be the answer to the UK unemployment figures after pre-pandemic research from the Institute of Fiscal Studies found that 55-65-year-olds are less likely to make a comeback following spells of unemployment, with less than one in three over 55-year-olds returning to work.

Football Pubs Can Put Customers In The Frame Pubs showing the World Cup qualifiers are being asked to put their customers in the picture when England play Hungary on Tuesday 12 October. London photographer Mike Taylor is offering one pub a free photoshoot as part of his “Watching People Watching Football In Pubs” project.

Taylor will give the selected pub a portfolio of his atmospheric black and white images for use on the pub’s website and social media, as well as two framed prints of their choice to display in the bar.

He said: “The faces of people watching football in pubs are fascinating. Their expressions can go from exhilaration to despair in seconds, and black and white

photography captures that wonderfully.

“I’ve been taking these photographs for a couple of years, with the aim of hopefully mounting an exhibition, but there are so many different pubs out there, and I wanted to spread the net as widely as possible. Asking pubs interested to enter a draw seems the fairest way.”

Any pub showing the Group I England v Hungary game, being played at Wembley on Tuesday 12 October, can enter the draw by emailing oneofonlyten@gmail.com. Entries should be received by noon on Friday, 24 September.

One pub will be selected for a customer photoshoot during the match.

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Business Events Industry Forecast to Be Worth £27.6bn by 2026, but Measures to Support Rapid Post-Covid Recovery Are Critical A new research report published by the procities advocacy group Cities Restart called ‘The Importance of International Conferences and Business Events to Restarting City Economies’, has revealed that spending on international conferences and business events for the UK is estimated to have been worth £19.4bn in 2019, but following the interruption caused by the COVID-19 pandemic, by 2026 is forecast to be worth £27.6bn, a 43% increase. Although at the low point of the lockdown period spending plummeted by around 80% of 2019 levels due to the pandemic.

The economic impact analysis commissioned by Cities Restart and carried out by Tourism Economics, has further found that inbound international delegates to international conferences and business events are significantly more lucrative than domestic delegates. The research found that in 2019 the average international delegate was worth £864, whereas the value of an average domestic delegate was £154. But by 2026 this is forecast to grow to £1078 for an international delegate and £180 for a domestic delegate. Meaning by then, international delegates will be worth six times their domestic counterparts.

However, the research has also highlighted that the business events industry, which has been one of the sectors hardest hit by the pandemic, faces a number of immediate challenges, with the sector not forecast to rebound to 2019 levels until 2023, suggesting a slower and more protracted recovery than what many have predicted for the wider economy.

In particular, London’s business events sector, which accounts for 40% of all spending on international conferences and business events across the UK, faces a potentially more challenging future, in part because of its greater dependence on lucrative inbound international delegates. With the research suggesting that in a worst-case scenario spending on business events in the Capital may not return to 2019 levels until 2028 at the earliest. On the upside, if the worst-case scenario is avoided, by 2026 spending on business events in London alone, is forecast to be worth £10bn.

Business leaders are now calling on the Government to introduce additional support measures, particularly those aimed at boosting confidence and attracting delegates back to business events.

Jeremy Rees, Chief Executive of ExCeL London and Cities Restart Advisory Board Member said: “This research further highlights the crucial role business events play in driving positive economic impact in our major cities. Events are a huge catalyst for trade, driving billions of pounds worth of import and export activity, supporting thousands of jobs. They are also a key driver of the visitor economy, helping sectors including public transport, hospitality, accommodation and aviation to thrive. We need to ensure that this vital sector gets the support it needs, including a comprehensive insurance scheme and measures to open-up international travel. This will enable the UK to retain a globally competitive, world class sector, that will drive our economy for years to come.”

Kate Nicholls OBE, Chief Executive of UK Hospitality said: “International conferences and business events support an interconnected economic eco-system. People attending these events also spend money on hotels, in restaurants, pubs and bars. The fact is the hospitality sector will not fully get back on its feet, until the business events sector is properly restarted. It is therefore imperative that the Government goes further in restarting and boosting the virtuous economic circle that business events help to drive. First and foremost, the Government must reassure the public and businesses that it is safe to attend events once more, confidence is key.”

Michael Hirst OBE, Chair of the Events Industry Board said: “Business events have a unique role to play is show-casing ‘Global Britain’ to the rest of the world in the post-Brexit economic era, as well as fulfilling the Government’s Tourism Recovery Plan ambition to make the UK the world’s meeting place. This ambition will be realised by a reinvigorated Industry, working together with enhanced support from Government and its agencies, attracting major international conferences to be held here in the UK.” Gavin Hayes, Director – Aviation and Travel of Cities Restart said: “The message from our research is clear, if we are to effectively enable the rapid economic recovery of our cities post-Covid, then we must ensure we have a thriving business sector once more and capitalise on the economic opportunities they provide. With inbound international delegates set to be worth around six times domestic delegates in the not-so-distant future, we must do far more to attract these international visitors to attend UK-based business events. This must immediately include further steps to relax international travel restrictions safely.”

Beavertown Brewery’s First Ever Pub, Corner Pin, is Now Open used as Tottenham Hotspur’s former Ticket Office. The Beavertown restoration of Corner Pin restores the site to its former glory and brings something brand new to the area.

Beavertown Brewery is delighted to announce the doors to its first ever pub, Corner Pin, are now open.

For the first time in its 9 year history, Beavertown has taken over a real-life venue, bringing all of the brand’s creativity to its very own Tottenham pub. Popping with vibrant blasts of colour and iconic Beavertown designs, Corner Pin encompasses everything that makes Beavertown unique, bringing a soon to be announced menu of delicious pub food, and of course, the all-important Beavertown beer, to its brand new north London location.

Logan Plant, Founder of Beavertown Brewery, commented: ‘We’re thrilled to be opening our first ever pub in Tottenham, the place we call home. It’s incredibly exciting to be able to open the doors to this historic venue and breathe new life into the much-loved pub, the only way we know how… with epic design, cracking beer and a great atmosphere.’

Alex Thorpe, Senior Business Development Manager at Tottenham Hotspur FC, commented “We are excited to reveal our plans to restore The Corner Pin to its former use – a vibrant and modern pub that is sure to be popular amongst our fans, our local community and visitors to the area. As a business rooted in this community, Beavertown Brewery shares the Club’s vision for Tottenham and we are delighted to be working with them on this project that aims to bring a further boost to the local economy.”

Sitting bang-opposite The Tottenham Hotspur Stadium, Corner Pin is the perfect hangout for both devoted fans of the beautiful game and non-fans alike. Set over three floors and with a sun-trap beer garden for the warmer months, the pub is the go to destination whether it’s for a quick pre-match pint or a fun evening with friends.

A pub has stood on the Tottenham spot for generations and held the name ‘The Corner Pin’ since the 1970s, but was more recently

Encourage Your Customers to Try Something New with a Brothers Mulled Cider Nicola Randall, Senior Marketing Manager, Brothers Drinks Co., talks to CLH News “Halloween and Bonfire Night are key calendar occasions for the on-trade, with Halloween being the second biggest drinking occasion behind New Year’s Eve . This year consumers will be looking to make their out-of-home occasions extra special to make up for the festivities they missed out on last year, so it’s important to have an enticing range of drinks to get their attention.

“These festive occasions are also associated with warming drinks such as hot toddy’s or mulled wine, and mulled cider is a great alternative to entice customers into trying something new. It’s an offer that can really spice up a range, and as well as being easy to prepare in advance ahead of busy rushes in trading, it often encourages consumers to trade up thereby boosting sales, and has

the added bonus of a healthy profit margin.

“We have a range of warming serves that operators can offer consumers this Halloween, including the Spiced Toffee Apple Winter Warmer and the Hot Toffee Apple Toddy. Offering these innovative and interesting serves to customers will not only cater to their desire for warming drinks, but also new and interesting flavours. As consumers have returned to the on-trade, they’ve been eager to explore and discover new products and flavours and enjoy the experience of being in licensed premises once again. Offering serves such as Spiced Toffee Apple Winter Warmer and the Hot Toffee Apple Toddy will provide guests the experience and new interesting flavours they desire this Halloween.”

Visit www.brotherscider.co.uk

WTTC Says There Are Just 30 Days Left For The UK Government To Save Struggling Travel Businesses 22

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The World Travel & Tourism Council (WTTC) has warned the UK government that with the furlough scheme coming to an end, it has just 30 days left to save travel businesses which are struggling to survive.

WTTC also warns that unless international travel opens up more widely, with simplified controls, the UK is facing a loss of £59.4 billion.

Hundreds of thousands of employees in the Travel & Tourism sector are still benefiting from the furlough scheme, the UK government scheme which is due to end on 31 September.

This date coincides with the next Global Travel Taskforce review on 1 October, and WTTC warns that unless travel is opened up significantly by this date, many more people working in the sector could face losing their jobs due to the ending of government COVID-related support as businesses are forced to let people go.

Based on 2019 pre-pandemic levels, WTTC estimates that £59.4billion could be lost from the UK’s economy if travel remains curtailed over the final quarter of 2021 and, furthermore, £8.9billion could be lost purely due to the lack of inbound travel spending within the UK. The UAE has announced a sensible way forward welcoming all fully vaccinated travellers regardless of which country they come from, plus a negative test result, a move that WTTC says will speed up the recovery of its Travel & Tourism sector and provide a massive boost to its economy.

Julia Simpson, WTTC President and CEO said: “Vast economic wealth and even more jobs in Travel &

Tourism could be lost in 30 days’ time, if significant travel doesn’t resume by the same time the furlough scheme ends. Companies are facing a desperate future unless the government supports the sector by introducing sensible controls that build traveller confidence while keeping the UK safe.

“We should allow all fully jabbed citizens and visitors to enter the UK with a negative Covid test. There should be no need for quarantine and excessive, expensive testing requirements.

“The UK Government must do everything in its power to protect businesses and jobs in the sector and ensure it doesn’t squander the last quarter of the year. 2021 is in danger of being no better than the last for the Travel & Tourism sector, despite the incredibly successful vaccine rollout.

“The next 30 days are critical to get travel back on track. That means abandoning the traffic lights system and reducing the current testing regime so that it is simpler and cheaper.”

WTTC’s annual 2021 Economic Impact Report (EIR) revealed that the dramatic collapse of the UK’s Travel & Tourism sector wiped out a staggering £148 billion from the UK economy last year.

Furthermore, in a year in which damaging travel restrictions and ineffective quarantines brought international travel to a grinding halt, a staggering 307,000 Travel & Tourism jobs were lost across the country.

WTTC believes the UK government should scrap the damaging and ineffective traffic light system and allow fully vaccinated Brits to travel freely, with unvaccinated travellers able to travel with fast and affordable testing.

Hospitality Software Firm Raises £500k as Bars and Restaurants Turn on to Technology A company whose software helps hospitality businesses to boost sales has raised £500,000 to help it meet increased demand following the re-opening of bars and restaurants.

done all we can to help them survive. However, there is now a strong sense of optimism and operators are expecting a boom in business.

The funding will help us to further develop the products and take advantage of the opportunities ahead.”

Airship Services has secured the investment from NPIF – Mercia Equity Finance, which is managed by Mercia and is part of the Northern Powerhouse Investment Fund (NPIF).

Will Schaffer, Investment Director with Mercia, added: “The pandemic has increased uptake of technology and made hospitality firms more aware of its role in driving their business forward. Dan and the team have bucked the trend over the past year and with the hospitality sector now reopened, there is lots of potential for further growth.”

Despite the restrictions during the pandemic, the Sheffield-based company has increased its customer base by 400% since the start of the first lockdown. Its products are now used by around 400 brands across over 4,000 locations including YO! Sushi, Leon, Revolution Bars, Welcome Break and Roadchef.

Airship has also grown its annual recurring revenue by 200% to over £1m in the year to the end of May and took on 12 additional staff, bringing the total number to 30. The latest funding, which follows an initial £500,000 investment by NPIF – Mercia Equity Finance in 2019, will also allow it to create four new jobs in the year ahead.

Sean Hutchinson at British Business Bank, said: “Seeing growth in revenues, staff numbers and landing household names for clients is excellent news for Airship Services. The Northern Powerhouse Investment Fund is pleased to be supporting dynamic businesses that are identifying opportunities amidst this challenging period, and diversifying their offering accordingly.”

Pictured from left are Rob Marcer, Andrew Whiteley, Oskar Smith and Dan Brookman of Airship with Will Schaffer from Mercia.

Airship was founded by former publican Dan Brookman and IT specialist Rob Marcer. Its first product, Airship, is customer relationship management (CRM) software while its second, Toggle, helps operators to sell gift cards and experiences.

generating £5.5m of additional revenue. It also launched its own ‘track and trace app’ which was used by operators including Costa Coffee, Greggs, Wetherspoons and Pret a Manger.

The Northern Powerhouse Investment Fund project is supported financially by the European Union using funding from the European Regional Development Fund (ERDF) as part of the European Structural and Investment Funds Growth Programme 2014-2020 and the European Investment Bank.

During the pandemic, the company offered Toggle free of charge to help struggling hospitality businesses develop new sources of income,

Dan, the company’s CEO, said: “The past year has been one of the most difficult in living memory for hospitality operators and we have

For further information see www.airship.co.uk and www.mercia.co.uk

Brewdog Partners With Asahi Japan To Create Japanese Joint Venture BrewDog, a leading independent craft brewer, has announced the launch of a joint venture in Japan with Asahi Breweries. Ltd (“Asahi Japan”), which will see BrewDog headliners such as Punk IPA, Hazy Jane and Elvis Juice rolled out across Japan from September 2021.

The joint venture – over which BrewDog will retain a controlling interest – will be known as “BrewDog Japan” and is the first of its type for BrewDog. It will operate as a standalone entity with its own sales, marketing and back-office teams and will focus exclusively on the distribution and marketing of key BrewDog brands Japan.

Whilst BrewDog beers are already available in limited locations across Japan, the joint venture will invest to grow brand awareness country-wide and to increase significantly the number of outlets where customers can find their favourite BrewDog tipple.

The announcement of a JV with Asahi Japan comes at a time that BrewDog has considerably expanded its international footprint, growing market share in new markets despite the challenge presented by the COVID-19 pandemic.

International sales of BrewDog have grown significantly in recent years and its beers are now available in over 60 countries worldwide. With brewing operations in Ellon, Aberdeenshire; Columbus, Ohio; Berlin, Germany and Brisbane, Australia; international sales more than doubled between 2017 and 2020 and, despite the context of COVID-19, are expected to show further

significant growth over 2021.

In addition to Japan, BrewDog has a growing presence across Asia. Its beers are enjoyed by customers in China, South Korea, Thailand, Hong Kong, Macau, Singapore, India, Taiwan, Malaysia and Indonesia, and BrewDog bars can be found in Tokyo, Shanghai, Seoul and Mumbai, with plans to open in New Delhi in the near future.

Further announcements on the international expansion of BrewDog are expected soon.

Commenting, James Watt, CEO of BrewDog said: “We’re excited to be growing our presence in Japan and, in Asahi Japan, to be doing so in partnership with one of the most prestigious names in the drinks industry. BrewDog’s beers are now enjoyed in over 60 countries around the world and it’s a great testament to the quality of our beers, not to mention the excellent taste of Japanese beer drinkers, that we have this opportunity to grow further in such a significant market.”

Commenting, Daisaku Okuda, COO of BrewDog Company Japan, Ltd. said: “With its reputation for high-quality craft beers, BrewDog already has an established fanbase in Japan. We’re pleased to launch the business operation in Japan to help bring great beer to consumers across the whole country.”

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‘We Need Our MPs to Hold Government to Account’ UKinbound has issued a rallying call to its 300 strong member base, requesting they contact their MP and ask them to hold Treasury and Department of Transport to account, regarding the need for sector specific support for the tourism industry and the crippling effect the day two PCR test is having on the industry.

Members were issued with an adaptable template letter to send to their MP, which explained that businesses in the inbound tourism industry face an unprecedented cliff edge when furlough ends on 1 October, due to a colossal lack of understanding about the industry and its recovery.

To drive home the consequences of not providing sector specific support for businesses, the following was highlighted – The Government will miss its own 2021 Tourism Recovery Plan target for inbound tourism, which is set at almost £4bn above Oxford Economics’ £6.84bn prediction.

The Government will fail to deliver a successful schedule of global events in 2022 such as the Birmingham Commonwealth Games, Festival UK 2022 and the Queen’s Platinum Jubilee. These events will bring vast economic, cultural and societal benefits to the country which will play a vital role in the UK’s economic recovery, but they will only be realised if we have a thriving inbound tourism industry in place.

The UK’s fifth largest export industry will be unable to generate meaningful demand - 49% of all inbound tour operators will cease by Christmas if support measures are not extended. If the industry is severely depleted, this will directly impact the UK’s ability to stimulate demand to visit the UK and therefore rebuild the UK economy.

The letter also highlighted that the day two test, that fully vaccinated EU and US arrivals are required to take, is the single biggest barrier stopping the industry from beginning a meaningful recovery. Due to this test, potential visitors to the UK are cancelling their trips and instead opting to travel to Europe where testing for vaccinated travellers either isn’t required or the cost is very minimal.

Members were also asked to challenge their MPs and the response they’ve received from Treasury regarding

the notion that valuable grants have been made available to the industry. In reality, many have been excluded from claiming Leisure and Hospitality Restart Grants and systematically refused ARG grants.

Those that have been able to secure ARG were awarded a maximum of £6,000, however its value is questionable given businesses that have had virtually no income since March 2020 have tens of thousands of pounds of monthly overheads.

Joss Croft, CEO, UKinbound said “The inbound tourism sector can’t afford to accept the responses given to date from Government regarding their lack of support for the industry.

“It’s clear that many departments, specifically the Treasury, don’t truly understand the gravity of removing furlough and the short and long term consequences of not providing sector specific support to the UK’s fifth largest export industry.

“Many Parliamentarians across the UK have stood up for inbound, which has been absolutely invaluable, but we urgently need more to do so.

“With the Global Travel Taskforce review just weeks away, we have to make the Department for Transport fully aware of the consequences of maintaining the day 2 test for vaccinated EU and US arrivals. The UK is losing its international competitiveness and valuable export revenue, which would aid our economic recovery both in the short and long term.

“We’re committed to helping our members and the wider inbound tourism industry, and although the challenge we face may appear immense, we won’t give up and will continue to fight on their behalf.”

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.

Liberation Group Trading Update Reveals “Exceptional Pub Growth” Liberation Group has provided an update on trading over the last three months and outlines ambitious investment plans for the year ahead. Audited financial statements for the year ended 30th January 2021 show both Pubs and Drinks Divisions achieved positive EBITDA with an improved liquidity position and a stronger balance sheet.

offer, our accommodation and our OBV keg products making huge contributions to our growth. But in the longer term there are still many challenges for the sector and for us specifically, with recruitment and supply chain issues causing additional costs and lost opportunity. There are also headwinds to come in the future UK tax regime – we continue to lobby the government to convert the temporary VAT reliefs into a permanent reduction and to abolish the inequitable system of business rates.”

The Group operates 55 Managed and 64 Tenanted pubs and inns and On and Off Trade distribution businesses across three geographies, under the Liberation brand in Jersey and Guernsey and under the Butcombe brand in England.

The Group is implementing ambitious capital investment plans, taking confidence from the recent strong trading and the group’s positioning to benefit from the continuing recovery in consumer sentiment. Over 30 development projects are planned for the next 12 months, encompassing the existing and newly acquired Managed pubs, Tenanted businesses and distribution facilities and breweries. The most significant investments will see development into food-led pubs and inns including into the estate of 250 rooms.

The Group has traded extremely strongly across all channels to market and all geographies over the 13 weeks ended 28th August. All trading information compares this period with the equivalent 13 weeks in 2019 unless stated otherwise.

Like for like, Managed pubs across the group overall have achieved sales growth of 2% with exceptional growth in the UK pubs of +26% offset by declines in the Channel Islands. Growth in the UK Butcombe pubs was generated from sales of Food (+52%) and Rooms (+83%) as the UK pubs benefitted from being well positioned for the post-reopening consumer trends towards premiumisation, local food and drink and staycations.

The Tenanted pubs demonstrated the value of diversified channels to market, generating 8% growth in volumes to like-for-like tenancies with Jersey and Guernsey outperforming the UK. Our tenants were supported with rent discounts during the COVID lockdowns and reopenings to ensure they were in a robust position to recover from the pandemic.

All tenants’ rents were moved back to 100% of contracted levels in all three geographies by June.

The group’s M&A strategy is targeted primarily on UK food-led managed pubs with accommodation focused on the south west, including Butcombe’s Bristol heartland, the Cotswolds and the south coast. The 21 pubs acquired from Wadworth and Co in December 2020 have performed ahead of expectations since reopening. We have an investment strategy for each pub and have so far developed six of the acquired pubs. Pleasingly, the strong performance has been in both the developed sites and uninvested sites, reflecting the combined benefit of consumer demand and the strength of our food and drink offer. The acquired pubs added 143 rooms which have contributed to accommodation revenue

growing to 14% of UK Managed pubs total revenue.

The Drinks Division has seen a strong bounce back of On Trade sales in all three geographies, and continued growth of the Off Trade and other channels. Sales of the Liberation Quality Drinks business in the Channel Islands have been 14% higher led by the Off Trade and the B2C website and retail shop in Jersey which has achieved exceptional growth of 53%. Future growth in the drinks division will be accelerated by Liberation Quality Drinks securing a contract with Diageo to distribute its products across the Channel Islands. The UK Butcombe drinks business has far exceeded expectations since reopening, simultaneously achieving a record number of recurring Free Trade customers per month at a record average spend per customer. Including the volumes achieved in the fast-growing 3rd party contract brewing and packaging business, overall volumes in Butcombe were up 11% led by OBV keg volumes up 84% and OBV Bottled volumes up 41%.

Jonathan Lawson CEO commented “It is extremely pleasing to see all of our channels and geographies recovering strongly since reopening and achieving growth on 2019. These 13 weeks see our largest sales volumes over the whole year so it is great to be delighting so many customers over such a critical period for us, with the quality of our food

Today the Group has also released its audited financial statements covering the year ended 30th January 2021. These accounts highlight the benefit of the geographical and channel diversification of the group, with the Pubs & Inns and Brewing & Distribution divisions achieving positive EBITDA of £0.7m and £1.7m respectively despite the impact of the COVID-19 pandemic reducing turnover by 23% to £68.3m. Strong working capital improvement and proceeds from the disposal of underperforming assets offset the underlying EBITDA loss of £0.8m and exceptional costs of £1.7m to achieve positive cash flow generation before capex investment and acquisitions.

Furthermore, the funding of the acquisition of pubs from Wadworth and Co by our supportive shareholder, Caledonia Investments, increased the strength of our balance sheet. Net external debt of £38.5m at January 2021 is consistent with January 2020, but the value of freehold assets increased £27.3m to £128.1m. Group CFO Simon Hope commented “The focus of everyone in the Group on the importance of cash yielded obvious results in the year to January 2021 and this has continued during the first half of the current financial year. We enter the second half with stronger liquidity than at the end of January and we are well placed to fund our ambitious development plans and M&A strategy when the opportunities arise.”

Hybrid Hospitality: Can the Industry Have the Best of Both Worlds?

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by Gavin Peters, Chief Strategy & Marketing Officer at Onvi (www.onvi.com)

debilitate the industry. The business-as-usual model will no longer work in the current operating environment; only those who are innovative and have a digital strategy in place will be well positioned to welcome the ‘next normal’.

Top priorities should be: 1.To streamline operating procedures and enhance delivery capabilities to reduce reliance on service staff.

2.Enable the ability to adjust menus in case of supply shortages and cater to shifts in customer habits and preferences.

3.Attract and retain customers and maximise throughput of sales at peak times.

STREAMLINING OPERATION PROCEDURES

It’s no secret that the food services and hospitality industry has been lagging in digitalisation compared to other sectors such as retail.

However, the challenges brought about by the pandemic has seen many traditional offline businesses such as pubs, bars and restaurants turn to technology as a sure-fire way to remain resilient and navigate the uncertainties during this period. Online ordering and contactless delivery services boomed; DIY meal-kits were sold online by everyone from pasta aficionados to Michelin star restaurants, and when the UK first eased restrictions in July 2020, we saw digital ordering and payment solutions being adopted at breakneck speeds.

Now, as things continue to ‘normalise’, the question is whether it’s back to the old ways or if the rate of digitalisation continue. While restrictions have been lifted in the UK and indoor dining has returned, challenge from ongoing staff shortages to supply chain issues continue to

A hybrid approach of physical and digital transformations can help streamline operations to maximise efficiency, especially with reduced staffing. Many operators have seen benefits from COVID-induced initiatives and would like to continue offering outdoor dining, takeout and delivery services, and customer self-service options. Combined with contactless ordering and payment options, operators should consider making physical layout changes. These could include adjusting traffic flow for indoor and outdoor table services, adding ‘Pronto Pickup’ lanes for takeout and delivery orders, or allowing customer self-service. Implementing automation wherever possible can increase productivity while the contactless options provide peace of mind for customers still hesitant to return to dining indoors.

age member of front of house staff increase productivity to the equivalent of adding an additional three hours to their shift. This means those businesses with a reduced headcount can continue to offer excellent service, allowing staff the breathing room to stop and engage with customers, be hospitable and make sure guests get the most out of their visit. Staff are still vital for creating a personable hospitality experience, but businesses can now benefit from automation in a way that wasn’t previously possible.

MANAGING INVENTORY AND INCREASING SALES With no more restrictions, businesses should now focus their efforts on maximising sales throughput with creative inventory management and upselling mechanisms. On average, companies see a 30 percent uplift in sales via digital channels versus traditional ordering. Effective marketing levers could include just-in-time offers featuring the most popular items or pushing offers for items in stock as a measure of inventory management, especially as food supply issues may continue.

DIGITALISATION BEYOND THE PANDEMIC

REDUCE RELIANCE ON SERVICE STAFF

Innovative technology solutions can play a pivotal role in transforming how hospitality businesses operate as we know it and contribute significantly to the economic recovery of the sector. This was once beyond the reach of smaller independents that make up 80 percent of the industry.

They can now equally have the tools to take payments, gain actionable customer insights, and create promotions that appeal to their customers.

Automating the ordering process allows customers to save time by accessing the menu and ordering directly via their own devices. It also allows operators to provide great, fast service with less staff. The time shaved off taking orders and putting it through the till can see the aver-

In order for businesses to survive and thrive beyond the pandemic, it’s a case of out with the old and in with the new - future proofing your business with a model to maximise profitability whilst providing a great customer service.

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

Largest supplier of all types of Keycards and Wallets both Generic and Personalised

Glyn Wells Hotel Keycards Limited

T: 003353 667123842 E: hotelkeycardsltd@gmail.com

M: 003353 872302334 W: www.hotelkeycards.net

CAMRA Relaunches Beer Festival Programme After Pandemic Hiatus 28

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· Contactless payments wherever possible

The Campaign for Real Ale (CAMRA) is relaunching its national programme of beer festivals, after an almost two-year hiatus due to the coronavirus pandemic.

· Tickets sold in advance of all sessions · Use of Track & Trace

CAMRA official events have been suspended since March 2020, for the safety of attendees and in line with government regulations. As restrictions have now lifted, local branch beer festivals that have been 18 months in the making are welcome to open their doors once more.

· Specific guidance for volunteers and third-party vendors · Social distancing where possible · For indoor festivals, windows and doors open to provide ventilation

Jonathan Kemp, CAMRA Events Director, said: “I am sure we have all missed the social benefits of a drink with friends, and look forward to meeting up with loved ones and fellow branch members over a pint at a festival.

“Over the past two years, the safety and protection of the hundreds of attendees, stewards, bar staff and other volunteers was at the very top of the list of CAMRA’s priorities. I am delighted not only to see festivals opening their doors once more, but also to be able to assure attendees that their safety is paramount to our planning. If you have any concerns or questions, you can visit our website for details of our health and safety documents, and frequently asked questions.”

The organisation’s flagship festival, the Great British Beer Festival, is also hoped to return in August 2022, with updates coming in the forthcoming months.Festivals will be launching with rigorous new safety measures, to ensure the comfort of volunteers, members and other attendees. The updates to festival health and safety documents include

CAMRA Health & Safety and Compliance Manager, Glyn Shand said: “With CAMRA festivals returning, it’s important to give our customers the confidence to return in a safe manner. To do this, each festival is required to complete a Covid Risk Assessment based on our Covid Guidance and the government’s. This is reviewed by myself to help ensure our festivals are ‘Covid secure’.

that a coronavirus risk assessment be completed during the festival planning stages, as well as ensuring all festival volunteers receive additional induction, information, instruction training and supervision in light of the pandemic.

Other safety procedures include: · Specific cleaning / sanitisation plans and glass guidelines

“I’m really excited for the return of festivals, and I look forward to seeing you all soon!”

If you have any concerns or would like to learn more about CAMRA’s Covid secure regulations, you can find more information and FAQs available www.camra.org.uk/beer-festivals-events/our-events/beerfestival-covid-faqs/ Find your local CAMRA beer festival here: www.camra.org.uk/festivals

Stonegate Group Celebrate Career Landmark Graduation with Employees Stonegate Group celebrated the graduation of 42 employees from its internal Accelerator Programme at Rosies, on Broad Street in Birmingham, on Wednesday 1st September. The qualification, which is part of the company’s award-winning Albert’s Theory of Progression, earmarks graduates for managerial roles and the next step in their promising careers within the company and the hospitality industry.

The Accelerator Programme, which is designed as a fast track to managerial positions, is in its 30th graduation cycle and has seen hundreds of Deputy Managers progress to General Manager, while raising hundreds of thousands of pounds for UK Charities between them.

from Stonegate Group CEO, Simon Longbottom.

The Accelerator Programme is designed to give employees the tools to bridge the gap between Deputy Manager and General Manager, through education and dynamic group learning. The course aims to build the participant's confidence, encourage continued independent learning and help them to work together effectively as a team HR Director, Tim Painter, said, “A massive congratulations to everyone who graduated from the Accelerator Programme this week! We are immensely proud of our graduates, whose drive and commitment to reach this landmark has really shown them to be exceptional employees.

We look forward to seeing them thrive in our business and wish them every success in the future.”

This year’s first graduation ceremony saw graduates celebrate the culmination of their work over the last twelve months, alongside other delegates, members of the Stonegate Learning and Development Team, and HR Director, Tim Painter, who presented each delegate with a certificate.

Stonegate Group has signified its dedication to internal progression and training this year, employing a further eight members to the Learning and Development team to ensuring the ongoing demand for its awardwinning courses is met.

The celebration differed somewhat to previous years with the focus of the event being on giving graduates the chance to celebrate their achievement together, as they met in person for the first time as a group.

They were also each delivered a personal message of congratulations

Brew’d Nitro Cold Brew - Serve Perfect Iced Coffee in Moments delicious, it is extremely time-consuming to prepare manually.

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.

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.

CRAFTING THE PERFECT ESPRESSO MARTINI

Boost your Nitro cold brew’s already creamy texture by combining it with fresh milk or dairy-free alternatives.

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.

ADD A SPLASH OF FLAVOUR

Classic Espresso Martini

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.

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

ADD MILK

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.

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.

TOP IT OFF

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.

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.

WHAT IS BREW’D NITRO COLD BREW?

FROM DAY TO NIGHT

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

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.

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/

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

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

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Chefs' Buyers Guide

Food Service at Sarunds

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

We run a responsible business that’s committed to protecting the environment. We do that by continually monitor-

ing the way our goods are packaged and by reducing the non-recyclable elements wherever possible, for minimal environmental impact.

We are proud to stock one of the largest ranges of Fairtrade confectionery and chocolate in the UK. We not only encourage our existing suppliers to become Fair Trade accredited, but we seek this certification when looking for new suppliers.

Healthy living is important and we understand that. That’s why Sarunds provides a growing range of Sugar-Free and No-Added-Sugar products.

Great tasting confectionery to complement a healthy lifestyle.

With a strong increase in the number of people opting for a vegan or a vegetarian lifestyle over the past few years, we have created an enormous selection to suit this market.

For further information visit 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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Cleaning and Hygiene

Focus Must Remain On Safety As Consumers Return

By Nick Wilson, Director of Health & Safety Services at Ellis Whittam, a former HSE inspector, and a chartered safety practitioner (www.elliswhittam.com) The recent easing of Covid restrictions came as a long-awaited relief. However, we’re not out of the woods yet and a two-fold challenge has emerged, particularly for employers and employees in the hospitality, retail and leisure sectors.

Firstly, let’s be clear, regardless of the timing and the easing of rules and restrictions, coronavirus has not vanished as we all would have liked. This is still very much an occupational hazard which we cannot eliminate and it’s therefore essential businesses don’t drop Covidsecure measures entirely.

The jury is out on the effectiveness of some controls such as lockdowns, isolation periods, foreign travel and face coverings – although the requirement to wear these in many public spaces remains. What has worked however, and what will continue to work will be social distancing between individuals where possible, regular cleaning, good personal hygiene, ventilation, isolation of positive/suspected cases and for businesses to have an emergency action plan to deal with potential outbreaks. Arguably some of these actions are good practice in public areas, regardless of a pandemic.

Secondly, with life returning to a degree of normality, now is a vitally important time for employers to focus on other areas of safety and staff training which could easily have been overlooked or lacking in priority in recent weeks.

Health & Safety Executive stats released in July show that more workplace fatalities were recorded in Great Britain last year, despite fewer people working. Tragically, 142 workers were killed at work between March 2020 and March 2021, up from 111 the year prior. While many of these deaths were in sectors such as construction, agriculture, forestry and fishing, it certainly suggests that staff absence and changes in the workforce caused by Covid could have compromised safety standards in the workplace.

These figures should serve as a timely reminder to us all – employers must ensure they’re doing all that is reasonably practicable to protect workers and others affected by their work activities. For several organisations now getting back to business, this includes consumers.

The tribulations of the past 18 months have had many consequences on every type of workplace. With more normal operation returning as we emerge from the pandemic, employers need to make sure they have carefully reviewed all their risk assessments, in particular identifying where process, equipment and staffing may have changed or reverted.

My advice to businesses is to involve your team members in your review, communicate your findings back to them, and ensure follow-up action. With the full reopening of retail, hospitality and leisure, there are now thousands of new young workers entering these sectors, in addition to recent returners from furlough. Robust training for new staff as well as refresher training for others is vital in ensuring everyone remains as safe as possible. Continuing to focus on safety means every consumer-facing business can let their customers again enjoy what they have to offer with full confidence.

For free resources including guides and templates for risk assessments and employment policies visit https://elliswhittam.com/resources

Easy Does It.. Just Add Salt And Water For Powerful Disinfectant sity of disinfection needed, making it suitable for a wide range of applications.

A unique handheld sprayer has been launched which turns mildly salty tap water into a powerful disinfectant that kills 99.9% of germs, bacteria and viruses, including Covid-19.

The easy-HC10 uses an electrochemical reaction to instantly convert tap water containing just 0.25% salt into hypochlorous acid, a powerful disinfectant which the human body itself produces to fight infection.

The battery has a 90-minute run time and each 2 litres of water produces around 25 minutes of continuous spraying, making the device ideal for disinfecting larger areas like offices, schools, health settings and public transport.

The easy-HC10 has been designed by Vapourtec, a leading manufacturer of flow chemistry equipment used throughout research and the chemicals industry.

“The easy-HC10 means there is no need to buy, store and carry around traditional disinfectant or bleach. It can cost up to 96% less to use than NHS-grade disinfectants” adds Duncan.

The sprayer is powered by a rechargeable lithium battery and features a 2-litre reservoir which is filled with tap water and just 5 grams of salt.

With commercial disinfectant costing between £0.75 and £4 per litre, the easy-HC10 requires just a few pence worth of tap water and 5 grams of salt each time it is refilled.

Pulling the trigger produces an instant spray of hypochlorous acid solution, the concentration of which can be controlled depending on the inten-

www.easy-hclo.com / 01284 728659

Keeping Customers Safe and the Tills Rolling

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-

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.

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 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

Cleaning and Hygiene

Infection Prevention and Control from Sanondaf UK Business owners and management within the hospitality sector now 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

Top Engraver Supports Hospitality Sector with Fast Turn Around for Etched Table Numbers & QR Discs One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs.

The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues.

Government guidelines now specify that whilst businesses are no longer legally required to collect customer contact details, doing so will support NHS Test and Trace. It recommends encouraging customers to uses contactless ordering from tables where available such as through an ordering app and ordering for takeaway or delivery online, on apps or over the telephone.

Brunel was one of the first companies to help kick start the British hospitality industry, providing numbers, discs, PPE visors and distancing floor stencils for

use in public areas when businesses first opened their doors to the public again.

The company has since increased its capacity to produce engraved numbers and codes to offer a rapid bespoke service for all types of businesses in the catering industry.

“The demand for our engraved products has significantly increased despite the relaxing of Covid restrictions”, said Martyn Wright, managing director and founder of Brunel Engraving.

“Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from an accurate and rapid turnaround at a highly competitive price”.

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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Issue 74

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

Outdoor Spaces

Issue 74

CLH Digital

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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Outdoor Spaces

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

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

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit 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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Outdoor Spaces

Issue 74

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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Hosptality Technology

3R - Your Edge in Payment & Business Management 3R offer industry leading EPoS Solutions with integrated countertop or wireless payment solutions.

all their customers 24x7x365 from UK served Office.

See the advert opposite or sales@3rtelecom.co.uk, 01992 574 650 or www.3rtelecom.co.uk

Coupled with durable, secure hardware, is our signature EPoS software: CES Touch.

Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online Ordering, Booking and Reservations; extensive stock control; intensive operator management; Hotel Link, ResDiary. Resident Pro, High Level, Guest Master, Guest Line and in-depth financial reporting.

We give you the edge in business and payment management. Above all 3R provides best customer service to

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.

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 cardswipe.

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

Working with some of the world’s biggest brands including Aldi, Five Guys and ITV, Oak Engage helps employers connect their workplace, engage their people and work better together through a mobile app and cloud-based platform.

Oak Engage provides a range of internal communications tools that integrate seamlessly with office applications including SharePoint helping to improve productivity. Oak Engage are experts within the internal comms industry, a success that has been achieved by listening to their customers and

developing applications that provide genuine value within the digital workspace.

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.

To arrange a demo or for more info, visit www.oak.com or contact them on info@oak.com.

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

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

Empower your people

Oak.com

Hosptality Technology

Issue 74

CLH Digital

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.

ness. We’ve gained lots more customers since implementing the EPOS system and the staff are under much less pressure. Joining Foodhub is the best thing we ever did; it’s made our lives so much easier.”

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.

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.”

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.

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

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.

Foodhub is encouraging independent business owners to take advantage of the current appetite for e-commerce and delivery orders and sign up to the site.

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.

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.

Natasha Archer, owner of Archers Sweets, said: “Signing up to Foodhub has massively helped the busi-

Visit www.foodhub.co.uk/become-a-partner for details.

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.

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Hosptality Technology New Labour Scheduling Tool To Juggle Student’s Working Hours 42

CLH Digital

Issue 74

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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Design and Refit

Issue 74

Halton Foodservice Limited Halton Foodservice Limited, specialists in Commercial Kitchen Ventilation for over 50 years, have a depth of expertise and solutions to deliver in today’s complex and competitive marketplace.

At Halton Foodservice, we combine our highly professional services with the broadest technical understanding of Indoor Air Environment Quality (IEQ) on the market. We use this knowledge to serve our customers with the most convenient, and energy efficient solutions for all segments of catering: hotels & fine dining, institutional & corporate catering, restaurant chains & QSR, retail applications, the growing segments of food halls, food courts and ghost kitchens, and food processing.

We take a wholistic approach to kitchen ventilation, considering both supply and exhaust air systems, as well as light or acoustics, backing them up with the best product support. With customer satisfaction always in mind, we offer a total package and a highly flexible approach to tailor solutions to exactly meet their needs. This helps foodservice operators around the world provide the highest quality service, and improve their profitability.

We provide a comprehensive package of design tools to assist our customers and their designers in selecting the best combination of Halton Foodservice products and systems. These tools include an electronic product catalogue, full design service, with experienced personnel who will offer full support to advise on commercial kitchen ventilation design.

One of our most recent projects was Eataly, the world’s largest Italian food market. We began work on this project some 4 years prior to opening, working alongside key stakeholders to supply and install a number of kitchen ventilation solutions such as KVF and UVF hoods, low level canopies for fryers and KVV condensation canopies with integrated Fire suppression systems.

And when clean lines and clear views across a kitchen are required, we used our Cyclocell ceiling giving an aesthetically pleasing view for the customer, whilst delivering the usual high standards of performance We did not stop at canopies, we are very aware of the operational costs that operators face, we introduced energy saving technologies - Capture jet, and our Demand Controlled kitchen ventilation system M.A.R.V.E.L, which combined will reduce energy consumption by up to 40% Despite the challenges posed by the project, the majority of which were Covid-related, we were delighted to be involved and demonstrate our expertise in providing efficient solutions.

We take pride in continually advancing and improving our offering. We invest more in research and development of commercial kitchen systems than anyone else in the industry. We have our own R&D facilities on three continents, equipped with state-of-art tools like CFD, Schlieren and sound-measurement test facilities. We offer our clients these resources for tests, measurements and mock-ups in life-size, real-world conditions, enabling them to design and select the ideal system.

Based in Kent, Halton Foodservice forms part of the worldwide Halton Group – a leader in Indoor Environment Quality solutions globally, specialising in innovative products and systems that combine comfort, safety and sustainability Contact foodservice.uk@halton.com - Tel. +44 (0)1634 666111 or visit www.halton.com

Greater Lighting Choice Looms Large with New LED Downlight from Knightsbridge LED lighting applications and installations are set to be transformed with the launch of an innovative, brand new downlight from Knightsbridge - one of the UK’s leading brands of wiring devices, accessories and lighting.

SpektroLED breaks through the limitations of traditional LED downlights, offering unrivalled choice in versatility, performance, and style in one unique package, doing away with the need to specify multiple LED lamp types. It is also designed and manufactured in such a way that installation is quick and easy.

The new downlight can be configured to offer 40 variants from the one product thanks to its selectable wattages and CCTs and choices of bezel. Depending on the required illumination either 5W (up to 465 lumens) or 8W (up to 795 lumens) can be pre-selected via a switch on the rear of the lamp body. Once chosen, there are four CCTs available – 2700K, 3000K, 4000K and 6000K – the desired colour temperature selected by a sliding switch also on the rear of the lamp body.

Further customisation is then possible through the various bezel options that allow the lamp to complement or contrast with a room’s décor or colourways. The bezels come in a choice of stylish finishes from popular white and matt black to chrome, polished chrome and brass.

These permutations of wattage, colour temperature and bezel choice make SpektroLED a genuine 40-in-1 solution.

Installation is both quick and simple. Each unit, which has a low-profile design, features cleverly engineered first and second fix power connectors with loop in/loop out terminals that can be terminated and hidden away while other works are finished. Then the downlight can be simply plugged in to complete the installation after decoration, avoiding the issue of paint-damaged bezels! The connectors also allow the luminaire to be removed for maintenance or even re-programming by simply unplugging them.

Furthermore, the downlight is fire rated for solid timber, web joist and I-joist installation and is also IC rated* so retaining the efficiency of any mineral wool insulation in the ceiling void. And with an IP65 rating from below, it is suitable for use in bathrooms, wet rooms or other rooms where moisture is prevalent.

Once installed, SpektroLED will give 50,000 hours of rated LED life and can be used with leading and trailing-edge dimmers should the need arise, though compatibility should be verified beforehand. A five-year warranty guarantees peace of mind.

With the launch of SpektroLED, Knightsbridge is providing greater freedoms for user-determined lighting projects and making life for the installer so much simpler.

Visit www.mlaccessories.co.uk *check the product datasheet and instructions for further details

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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?

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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

CardsSafe Partner with Bacchus Wines CardsSafe Ltd. is pleased to announce a new partnership with wine broker and aficionado Pierre-Loup DeCam, founder of Bacchus Wines (PLDC).

For all the negatives the last two years have brought the hospitality industry, a lot of good has blossomed from visionary individuals in the field. In 2019, after decades of business together, an idea struck. Could CardsSafe and Pierre-Loup's wine brokerage business, Bacchus Wines (PLDC), based in Hampshire, collaborate in a way to benefit their mutual customers?

The answer was, yes, they can!

Pierre-Loup and Trond Rornes, Director of CardsSafe, met years back when Pierre-Loup was the landlord of a 500-year-old pub in Surrey. CardsSafe was first installed in the iconic public house in 2008, with additional units added quickly. His team saw immediately the benefits of the CardsSafe system, which handled their customers' bank cards safely, eliminating fraud and increasing spend via food and drinks tabs by more than 20%.

Bacchus Wines (PLDC) offer beautiful wines to private clients and independent outlets. The majority of the wines hail from the award-winning Château de Parenchère. The Chateau dates back to 1570 and has a long and well-established history in viticulture.

(PLDC)

There are six signature wines: The ‘Classique’ red Château de Parenchère, the prestigious ‘Cuvée Raphaël, the Bordeaux Clairet, the ‘La Roseraie’ ‘Bordeaux Rose’, the Bordeaux ‘Blanc Sec’, the cuvée ‘Esprit de Parenchère’ and the 2020 vintage: ‘L’Équilibriste’.

Château de Parenchère aims to obtain a well-balanced wine with a firm density and elegant and mellow tannins. They also seek to produce an elegantly wooded wine, with a present yet discreet oaK, that leaves plenty of room for expressing red fruit and spices aromas.

Trond Rornes, Director of CardsSafe, says, "I am convinced that all CardsSafe customers will appreciate the Parenchère wines that Bacchus Wines (PLDC) is going to bring to the UK market via its energetic representative Pierre-Loup."

CardsSafe and Pierre-Loup look forward to offering independent restaurants, pubs and bars the opportunity to provide their customers with the fantastic Chateau de Parenchère wines.

To find out more, please email Bacchus@cardssafe.com https://cardssafe.com https://www.parenchere.com/

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

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

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

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

Trust CEMCO for commercial catering dishwasher servicing!

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

www.cemcoltd.co.uk

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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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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

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