CLH Digital - Issue #8

ISSUE 8

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Government Sets Up Taskforce for the Safe Re-Opening of Pubs and Restaurants

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New ministerial-led taskforces have been set up to plan how closed sectors can reopen safely.

public places as possible over the coming months, when the scientific advice provided allows us to.

The government has set up five ministerial-led task forces looking at how to safely reopen pubs, salons and other industries closed due to coronavirus.

Similarly, the Government recognises this has been a particularly challenging time for the international aviation industry.

The task forces – which will be “crucial” to boosting the economy – will look at developing “new Covid-19 secure guidelines” to reopen businesses where loser contact between people is unavoidable.

These taskforces will be crucial to the reopening of Britain’s economy and each one will lead on developing new COVID-19 secure guidelines for the reopening of public places and businesses, where and when it is safe to do so.

It is the Government’s ambition to open as many of these other businesses and

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CLH Digital

Issue 8

Editor's Viewpoint

Welcome to Issue 8 of CLH Digital Welcome to the eighth edition of CLH Digital - an “offshoot” from our normal monthly CLH News, which we will be distributing via our digital newsletter, social media and will also available to read online whilst this current Covid-19 crisis continues.

EDITOR

Peter Adams

Once again “cometh the hour, cometh the man”. I am delighted to see ex-Pizza Express chairman Luke Johnson come out and tell it like he feels it is.

I have long since given up watching BBC’s Question Time, but it is hard to escape the fallout when somebody gives an opinion that goes against the general consensus.

I can hark back to a time when people just went on Question Time, expressed an opinion, asked and answered a few questions and that was it. Now they find themselves in the court of public opinion. Those who dare to voice an opinion not shared by others can have their careers ruined by the pitchfork mob who rush to social media or, even worse, people’s employers to vent their spleen!

For what it’s worth, I think Luke Johnson is correct.

Sweden, who have not instigated a lockdown, are faring better than we are. The consequences, now unavoidable, that the lockdown will bring were laid bare by Johnson, who had clearly done his homework and was plainly not going to allow himself be bullied or emotionally blackmailed, as can often happen with mainstream media.

Johnson said, as opposed to being in a recession, we are approaching a depression which could lead up to 2 million unemployed. Again, I can hark back to the 1970s when I lived in Liverpool, (the days of boys from the Black Stuff) and I remember very well all the hardships and heartaches unemployment brings, not only financially but mentally as well.

We must get the economy back up and running as quickly as possible. That likely means phased reopening of pubs, bars and restaurants. I see no reason why sensible guidelines regarding age groups, and the sectors who are particularly vulnerable in society, could not be introduced. Those

at risk could be advised, and possibly even prevented, from visiting hospitality establishments until a full lifting of restrictions is in place. As for the rest, workers and general public alike, well, we are chomping at the bit to get hospitality reopened.

I am hoping Luke Johnson’s appearance and comments mark the beginning of a turning point. I think the case for reopening the economy has been silenced for too long.

The good news is that a survey has revealed that pubs, bars and restaurants are the one thing the public are missing during the lockdown. No surprise there - whether for a birthday, anniversary, promotion, or just the way of expressing gratitude, appreciation and love, pubs bars and restaurants of the places we go to. Allegra Strategies CEO Jeffrey Young, who conducted the survey, could not have put it better when he said: “Hospitality is a major part of the British economy and fabric of our society. The warmth of hospitality is what we all yearn for. It is where we celebrate life events, where we meet friends for a catch-up.

Our restaurants, coffee shops, and pubs are at the very heart of British life.”

Balance that positive news with the thought of 70 million pints of spoilt beer having to be thrown away thanks to the lockdown. Absolutely devastating for the sector!

I note that the British Beer and Pub Association are calling for on the Government to increase support for the sector. I think the fact that pubs and bars have had to throw away 70 million pints of beer highlights the impact Covid-19 has had in the industry.

Many businesses, we at CLH News included, are now in a battle to survive. Our whole raison d’être is linked to publishing and supporting the hospitality and on trade. We have spent 20 years doing so and would like to think we will be around in another 20 years, but of course, we are inextricably linked to the sector - our survival depends on its survival.

So, I hope the government does take heed and supports the UK’s third largest employer. As the survey referred to above reveals, the sector is one that is at the very heart of our society.

Very few people will be taking holidays abroad this

Summer, and according to some reports we could see a “Staycation Stampede”, which I suspect will be the case. I, for one cannot wait. We are already planning a trip to Yorkshire and to my hometown Liverpool, as well as hopefully several other short breaks dotted about the Summer and I am open to suggestions!

Once again, we have some of the industry’s leading lights forward/experts to give an insight on not only the crisis itself but also to advise with guidance and best practice on how to help you through this crisis and get ready to trade and prepare for a Staycation stampede!

Visit our website for our “Staycation - Your Country Need You” Poster available to download. Only the hospitality sector can put some cheer back into the country, showcasing the wonderful diverse vibrant UK! www.catererlicensee.com/staycation.jpg

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

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Government Sets Up Taskforce for The Safe Re-Opening of Pubs & Restaurants (...CONTINUED FROM FRONT COVER) The five new ministerial taskforces will look at the following sectors: • pubs and restaurants (Department for Business, Energy and industrial Strategy) • non-essential retail (including salons) (Department for Business, Energy and industrial Strategy) • recreation and leisure, including tourism, culture and heritage, libraries, entertainment and sport (Department for Culture, Media and Sport) • places of worship (Ministry for Housing, Communities and Local Government) • international aviation, reflecting the unique challenges that sector is facing (Department for Transport) As part of this science-led approach, each taskforce will work across Government and engage with key stakeholders in public health, industry, trade unions and devolved administrations to: • ensure that COVID-19 secure guidelines are developed in line with the phased approach and public health directions, building on the existing guidance and providing intelligence and sector-specific expert input • agree and ensure alignment of all relevant sectoral guidance • provide key sector stakeholders direct access to Ministers to shape the guidance Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We greatly welcome the creation of this taskforce for

pubs and restaurants and will be providing our expertise to help our sector to open as safely and quickly as possible.

Government to pay particular attention to how they can support those pubs to ensure their future survival.

“As an organisation that already works closely with the Department for Business, Energy and industrial Strategy, we look forward to continuing our work with them to ensure the recovery of our sector.

“Pubs will require ongoing financial support both during lockdown and after restrictions lift, and we look forward to working with the taskforce to ensure clarity and support is outlined in every step of the process.”

“In contributing to the taskforce we aim to get pubs on track for reopening as soon as possible. We will be sharing all our intelligence and expertise on the beer and pub sector. We will also provide pubs for pilot testing of new COVID-19 secure guidelines.

UKHospitality welcomed the announcement, UKHospitality Chief Executive Kate Nicholls said: “We have been persistent in pointing out that there is no one-size-fits-all approach to reopening businesses, even within the same sector, making such representations last month to Downing Street and the Treasury.

“We believe that pubs should only open when safe to do so, but without additional support now – particularly for those who won’t be able to re-open sooner – many more of our nation’s pubs and the brewers that supply them with beer will struggle to survive closure and beyond.

We’ll therefore continue to press the Government for the ongoing support our sector needs.”

CAMRA National Chairman Nik Antona said: “CAMRA welcomes today’s announcement of a taskforce to help pubs re-open and operate safely within social distancing guidelines.

“Pubs are a key part of our social fabric and it is vital that people can safely support them when they re-open so that they can weather the difficult weeks and months ahead.

“It’s clear that some types of pubs won’t be able to open and operate successfully with social distancing measures, and we want the

“A great deal of lateral thinking and planning will be required to help businesses open, hence our efforts to draw up protocols and work cocreatively with stakeholders to inform hospitality sub-sectors on how best to prepare venues for safe re-openings. This is for the safety of staff, customers and visitors, and for hospitality to help drive economic recovery.

“It is therefore very welcome to hear that the Government will be listening to our recommendations, to jointly find solutions to reopening.

We look forward to continuing to engage with the Cabinet Office and alongside members, in playing our part and having a clear message to support the reopening of hospitality businesses when it is safe to do so.” www.gov.uk/government/news/government-announces-roadmap-taskforces

CAMRA Seeks Beer Drinker’s Views On Reopening The Nation’s Pubs CAMRA surveys beer drinkers and pub goers to find out how and when people will feel comfortable to go back to their local With the UK Government stating that pubs could start to re-open from July, the Campaign for Real Ale has launched a survey for pubgoers, and beer and cider drinkers to determine their attitudes towards pub-going once lockdown lifts.

The survey, which has already been taken by 13,000 people, is designed to determine the ongoing issues that may face the pub industry post-lockdown and identify Government measures required to support the industry over the coming months, particularly if limits are imposed on the number of customers allowed on the premise at any given time.

The five minute survey looks at how many people will be willing to go to pubs that have social distancing measures in place, which aspect of going to the pub they’ve missed the most during lockdown and whether they want to see locally-produced and independent real ales and ciders available in pubs when they re-open.

The survey is open for responses until Monday 18th May and is available online at www.camra.org.uk/covid-19-survey/ Commenting, CAMRA National Chairman Nik Antona said: “The COVID-19 crisis has been an unprecedented challenge for the beer and pubs industry. Whilst CAMRA has been working to make sure pubs get the support they need during coronavirus restrictions, we know lockdown won’t last forever, and pubs will still need our help when restrictions are lifted.

“When pubs re-open they will need support from customers more than ever before. That’s why we need to identify now how people feel about returning to their local, what impact social distancing measures will have on pub-going and what social aspects of pubs people are most looking forward to.

“This will help CAMRA to better represent beer and cider drinkers and pub-goers interests when detailed plans are being drawn up to reopen pubs and allow us to ensure pubs and their staff get the support they need to stay afloat in the months ahead.”

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4 In 10 Pubs Not Confident Of Surviving A June Lockdown From a survey of over 500 pub owners undertaken by the Forum of Private Business (FPB), nearly 4 out of every 10 report that they are less than confident of surviving a June lockdown.

The survey of 560 pubs carried out on behalf of the FPB in the last two weeks of April indicates that less than 1 in 3 are at all confident of opening their doors again if the pub lockdown rules remain in place until the end of the year.

Despite the difficulties being faced by the pub sector, less than 20% report that they have so far been forced to make any redundancies, albeit that 86% are no longer paying full salaries.

Whilst only 1 in 5 have felt the need to apply for a Coronavirus Loan under the CBILS scheme, 2 out of 5 are still awaiting receipt of the £25,000 Retail, Hospitality and Leisure Fund payment.

Of those applying for a loan though less than 4% had been successful at the time of the survey.

Support from the PubCo’s remains disappointingly variable. Of the 560 respondents, more than 2/3rds were tied pub tenants. Yet more than 40% reported that they were still being asked to pay either partial or full rental despite being closed.

Commenting from the Forum of Private Business, Managing Director Ian Cass said, ‘95% of the respondents indicated that their, and their families’, stress levels have increased as a result of the present situation. The pub sector sits at the heart of our communities and the prospect of more than a third of them disappearing if the lockdown becomes anything like prolonged threatens an enormous impact. Much of the potential for survival lies in the hands of the PubCo’s, and whilst congratulating those who have deferred or cancelled rental payments, we would again call upon those who haven’t, to do so without delay.’

Adapting to Life Beyond COVID19 in the Hospitality Industry Starts Now The hospitality industry currently faces a challenge, the likes of which it has not seen before. That is staggering in itself when you consider that in 2018 alone there were 1442 restaurant insolvencies or that in the same period more than 900 pubs closed their doors for the last time.

COVID19 is an acronym none of us who are living through it will ever forget. The loss of life has been horrific and the devastation visited to the economy will take many years to calculate. What is left of British business will be in a parlous state and will itself take many years to recover.

So what of the hospitality sector which employs 3 million people, and generates £72 billion for our economy? How does it open up and bounce back?

This article will look at the ideas and suggestions that might be available to the restaurant and pub trade to get going once lock down is lifted. There could well be a fundamental shift in our attitudes to nights out in crowded areas for many months to come, even with adherence to Government approved guidelines. It will, to a large extent, be up to the industry itself to find the solutions to work through the limitations. Communication, collaboration and collective problem solving may be one of our best resources in this challenge.

WHAT CAN BE DONE? It is highly likely that we will still be required to maintain a ‘social distance’ between ourselves for many months. For a pub or restaurant therefore, spacing between tables and drinkers will have to be engineered.

In a restaurant this may require every other table to be utilised. To achieve profitability in such circum-

stances it may require an amendment to opening hours, a reduced, simpler to produce menu and time limits on tables. Staff numbers may need to be reduced to minimise overheads and prices may also need to rise to add additional revenue to that lost with reduced numbers of diners. Austria is trying this approach with a suggestion that booking be a pre-requisite. This has its own problems with potential nonshows causing further losses, unless significant deposits are taken at the time of booking.

In a pub, there might need to be table only service, with numbers on each table reduced. Strict door policies would need to be introduced to manage those coming in and out with time limits imposed on a stay to ensure those that require a pint can get one.

Perhaps utilising simple timing devices which give a limited amount of time and which also indicate how much longer remains might be an option. Drinking at the bar could be banned and contactless payments implemented. A similar scheme incorporating some of these elements is operating in Sweden but many establishments have chosen not to open as they could not make the model pay.

In both cases access to wash room facilities would need to be considered, as these are potential cluster points.

Local Councils could help. Many pubs will have street access and may have pavements that could be utilised for outside drinking and eating. Councils could facilitate this by closing off non-essential streets and waiving the need and cost of applying for pavement licences. This idea has been tried in Vilnius in Lithuania.

This simple act could create a ‘European style’ café culture. Whilst the weather might not always be suitable and there may be storage issues, it could at least provide a further opportunity to increase turnover in what will be a financially perilous time.

Many pubs have gardens and these could be arranged to provide suitably socially distant drinking and eating spaces. It would again require table service to ensure

people stay apart. Indeed certain establishments already run ‘at table’ apps to enable ordering and payment at the table. Perhaps this technology or something similar could become more widely utilised.

Whatever systems are implemented and however much costs are reduced we cannot ignore that most establishments are only marginally viable even when fully open. Most rely on their weekend trade to pay the bills and make profit. If the weekend trade is not now spread through the week then any changes implemented may not be enough to save most businesses.

Indeed many may take the view that it could be more costly to open up with reduced trade and increased overheads, than staying mothballed.

As a business owner you may wonder how other businesses are coping and what steps they are taking.

You’re not alone. Opening up and sharing the challenges you have identified and the solutions you are exploring will help fuel the debate we now all need to be engaged in. The are numerous forums through which to do this – now is the time to engage.

Professional consultants specialising in the sector can also be a valuable source of advice and guidance.

Coping with a potential societal change in behaviour after COVID19 is going to take creativity and flexibility. We may need to develop completely new business models to enable profitability in a post COVID19 economy. The more we can all draw on each other’s expertise and insights, the better.

Steve Thatcher is a non-practising solicitor of 25 years’ experience, an ex-publican and personal licence holder, and currently practices as a business rescue and insolvency professional with F A Simms & Partners. He works directly with numerous businesses in the hospitality sector and has first-hand experience of how COVID19 is affecting them. F A Simms & Partners has recently launched BusinessSupport.co.uk, an information hub for the sharing of free COVID19 survival guides, case studies and best practice, which is contributed to by numerous experts including turnaround specialists, finance providers, HR consultants and insurance experts.

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Industry Reacts To Prime Minister’s CV19 Restart Plan Many have put themselves firmly at the heart of their communities by offering food and drink for collection or delivery and providing social and emotional support with online quizzes, chats and music gigs.

“Their charitable role has continued with many pubs providing free meals for the elderly and homeless. There are many stories of these pub community heroes who are supporting their communities is all sorts of ways. Unfortunately, the closures mean that the £140m raised by pubs for charity and grassroots sport each year will be severely diminished in 2020.”

The hospitality sector has responded to Prime Minister Boris Johnson is broadcast to the nation in which he advised that some part of the hospitality sector could reopen at the beginning of July as part of the government’s plan to lift the United Kingdom out of the current coronavirus lockdown.

The Prime Minister announced that we will see a three step approach to lift Britain out of lockdown with phase 1 of his plan beginning this week (Wednesday, 13 May) which will allow the British public to take unlimited outdoor exercise, with noncontact sporting venues such as golf courses and tennis courts partially re-opened.

Phase 2 expected to be implemented during the first will see some shops open and primary school children return to school, phase 3 possibly from July 1 will see parts of the hospitality sector reopen.

Industry observers were quick to react: Kate Nicholls, CEO of UKHospitality, has this evening commented on the Prime Minister’s address to the nation regarding a phased route out of the Coronavirus lockdown.

The Prime Minister set out the basic requirements, approach and potential timescale for the return to work of many Britons, while clearly recognising that many types of businesses will take longer to return to trade.

Nicholls said “The Prime Minister gave us a sense of the shape of his plan and the journey ahead. Much detail will follow but the focus on saving lives, and saving livelihoods, is an important and positive basis for progress.

“Mr Johnson was explicit about his commitment to support those workers whose businesses are not able to return soon, and we remain committed to continuing our dialogue with the Government to achieve that. We have been calling for a more flexible, extended furlough system and today’s statement appears to leave the door open for that.

“UKHospitality has already been working up protocols for implementation in different parts of the sector, to allow venues to confidently open their doors when it is safe to do so. This is very much consistent with the approach of ‘Covid secure’ standards that the Prime Minister referenced. He recognised in his statement that some parts of business will be able to open and others won’t – we will work to ensure that the Government is well-placed to support those in hospitality that need longer, as well as on enabling those who are able to return.”

Des O’Flanagan, co-founder of PubAid, said: “The lockdown has resulted in pubs showing great resilience and resourcefulness.

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“It would be good to see the invaluable support that pubs are offering their communities reciprocated in support from Government, so that as many as possible can reopen their doors as soon as it is safe to do so.”

Nick Mackenzie, Greene King CEO, said: “We of course want to welcome back customers to our pubs as soon as we can, but the impact on our 38,000 people and our commitment to customer safety are our primary concerns. We are keen to avoid a false start and the support that the government has provided during the lockdown will also be needed during the recovery phase as maintaining social distancing will have a significant impact on pubs. We are working closely with our people and our tenants to put in place a reopening strategy that adheres closely to government guidance so that when we do open our doors again, it is with robust safety and hygiene measures in place for our team and customers.”

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The industry was looking for a glimmer of hope today, a date to plan to and further financial support reassured, but it looks like we have more weeks of uncertainty ahead of us.

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“With insufficient clarity as to when pubs will reopen, our sector remains in limbo and facing severe uncertainty and financial devastation. If Government plans to keep pubs closed until the final phase of release, as rumoured, this would make pubs first in and last out of lockdown.

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“Our own research shows that 40% of Britain’s pubs won’t survive beyond September with the current level of financial support on offer from the Government. That’s almost 19,000 pubs that won’t reopen. The Government must understand that the current financial support they are providing, although welcome, does not go anywhere near enough to cover pub’s costs through an extended lockdown.

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“Without this specific additional financial support, the social hubs and heart of communities in many towns, villages and cities across the UK will be lost forever – resulting in immeasurable damage to the wellbeing of our nation. Our clear and urgent ask to the Government is that they recognise the real jeopardy facing the great British pub and put in place targeted measures now to save it, or risk losing local pubs forever.”

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Greene King Rings The Pub To People’s Homes Roll out of delivery and takeaway through its Metropolitan Pub Company Greene King, the UK’s leading pub company and brewer, is bringing the pub into people’s homes with the introduction of delivery and takeaway services from its Metropolitan Pub Company division in London. Twenty-nine pubs will offer delivery, 10 of which will also provide a click and collect takeaway service, from Friday 22 May. The London based Metropolitan pubs will operate a combination of food delivery, via Deliveroo, as well as a click and collect takeaway service so that customers missing their favourite gastro pub dish can enjoy it in the comfort of their own home.

The pubs will offer a tailored takeaway and delivery menu, suitable for transportation, which will include some of the nation’s favourite gastro pub dishes such as beer-battered haddock fish & chips and Turner & George beef burger, and even a range of roasts available Sundays.

After extensive consultation, strict guidelines are being introduced so that the health and safety of team members, customers and delivery riders are protected at all times. In addition to following government guidance on social distancing and provision of PPE, further hygiene and safety rules for those working in and entering the pubs for collection of orders are being implemented. This includes separate entrances for delivery drivers, a one-way system for customers to collect orders, online payment, social distancing floor guidance and hand sanitiser at the entrances of the pub.

Speaking about the introduction of takeaway and delivery services, Nick Mackenzie, CEO of Greene King said, “We have been bringing the pub into people’s homes virtually through our online pub The Lock Inn and via the Greene King Shop beer delivery service throughout this period of closure and are delighted that we are now able to bring British pub dishes to our customers too. We have selected pubs carefully for this initial roll out based on suitable layout of pubs as we ensure we not only adhere to all government guidance but further precautions we are choosing to implement too.

“It’s important for us that our team feel safe in the workplace so we have consulted them every step of the way, giving the option to return to work for those who work in these selected pubs if their personal circumstances allow.”

Keeping It Clean – Managing Cleanliness and Hygiene When Reopening the Workplace

By Mike Boxall, managing director at Sitemark (www.sitemark.co.uk) The end of forced closure for many companies is in sight following the Government’s announcement of plans to reopen offices and businesses from the start of July. The government has also released guidance for the safe return to work for anyone who works in an office or similar indoor environment.

Business owners across the country will no doubt be breathing a sigh of relief – particularly those in the hospitality sector, with many fearing that forced closures may last far beyond the summer. Now they must turn their attention to how they will operate and adhere to the Government guidelines.

enforce the message.

It goes without saying that the frequency of cleaning should increase, with a deep clean taking place at the end of every day, as well as regular cleaning throughout the day. This can be made easier by removing unnecessary items from the workplace, such as rugs, mats, curtains and blinds. In larger buildings, it may that some areas can remain closed if not needed.

Hand-in-hand with a workplace assessment is a hygiene assessment. It used to be the case that other than bathrooms, hygiene around the workplace wasn’t given as much thought as it perhaps should have been. It’s now likely that even when workplaces are fully operational and at capacity, higher hygiene standards will need to be maintained.

A thorough cleaning and hygiene programme is absolutely critical to any business being able to reopen. Employees need to feel comfortable returning to the office or whichever indoor environment they work in, and customers need to know they are safe to enter a building. Before Covid-19 struck, cleanliness and hygiene was often measured visually – if a space looked clean, that was sufficient. That’s no longer enough.

A comprehensive hygiene assessment is crucial to identifying the contamination risk of all building areas and touchpoints. A simple traffic light system can be used to designate a risk as high, medium, or low, and this will help to inform how often cleaning is required.

For example, door handles will be high risk and need cleaning throughout the day, whereas a specialist piece of equipment that is not used frequently may be low risk.

The Government has shared specific cleaning guidance, but this should only act as a starting point for businesses. Every workspace is different so business leaders need to carry out their own assessments and implement cleaning and hygiene programmes that work for them. And with many businesses gearing up to reopen at the start of July, this work must begin now.

A combination of these assessments will allow for the creation and implementation of a cleaning programme. It should be as detailed as possible, down to the times each day that an area or touchpoint must be cleaned. Whether it’s one person’s responsibility or a cleaning team, make sure everyone understands their role and use a shared checklist to keep track of when something has been cleaned.

Starting with a workplace assessment, one of the main cleaning provisions to consider is the identification of high-use contact points. Door handles, stairway railings, taps and IT equipment such as printers are all high-risk areas for contamination. For these areas, a regular and thorough cleaning schedule must be set up and strictly adhered to. In addition, signage can be used at these areas to alert all users that these are high-risk areas and remind people to wash their hands after use. Using a visual cue such as stickers can help to

Sharing the details of the programme with employees will demonstrate the lengths a business is going to ensure that everyone is safe. Likewise, communicating the programme to customers will show that a business is taking every precaution.

It may seem like a daunting prospect, but by addressing cleaning and hygiene now, businesses can put themselves in a strong position to reopen when the restrictions are lifted.

Issue 8

70 Million Pints of Spoilt Beer to be Thrown Away Due to COVID-19 British Beer & Pub Association calls on more support from Government to make up for sector losses and help with recovery As many as 70 million pints of British beer from UK pubs will have to be destroyed after they were forced to shut due to COVID-19.

Pubs were amongst the very first businesses to be shut down due to COVID-19 in the UK, having been ordered to shut on March 20th. They will not open until 4th July at the earliest according to the Government’s recently published roadmap.

That time period will mean that much of the beer left in storage in pubs will be spoiled by the time they reopen.

The British Beer & Pub Association calculated the figures based on its database of the UK’s 47,000 pubs and estimating they had on average ten taps dispensing beer each.

Although the Government has said that the duty paid on the wasted beer can be claimed back by brewers and pubs, it is still an enormous task for the industry and heart-breaking to see so much British beer, brewed with supreme skill and care, poured away rather than enjoyed in pubs across the UK. The British Beer & Pub Association said that some of the beer that cannot be sold has already been used for other purposes, with brewers of British beer actively finding other ways to use the beer so it doesn’t get wasted completely. This has seen unsaleable beer being used as feed for anaerobic digesters to create organic fertiliser for farming, as well as beer reused as animal feed – helping to support other sectors through the COVID-19 crisis.

Overall though, the BBPA said that the unusable beer and loss of sales due to the COVID-19 lockdown has had a devastating impact on the UK’s pubs. Whilst it believes that pubs should only open when safe to do so, without further additional support for them – particularly those who won’t be able to re-open soonest – many pubs and the brewers that supply them with beer will struggle to survive closure and beyond it said.

The trade association is therefore calling on the Government to increase its support by:

• Removing the £51,000 rateable value cap for business grants • Give further grant support to pubs until they can reopen • Improving accessibility and eligibility for loans so that pubs and brewers can access necessary funds to survive • Giving additional support to brewers of all shapes and sizes through beer duty deferment Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “It’s a great shame that so much great British beer that should have been enjoyed in community pubs up and down the country has gone to waste. People won’t have a chance to drink it as it will go off before pubs can re-open.

“Whilst it is good news that some of the beer can be re-used to help out other sectors affected by COVID-19, such as farming, it is still sad that people are unable to enjoy this beer.

“The need to destroy so much beer really shows how much our brewing and pub sectors have been affected by this crisis. We believe that pubs should only open when safe to do so, but without additional support now – particularly for those who won’t be able to re-open sooner – many more of our nation’s pubs and the brewers that supply them with beer will struggle to survive closure and beyond. The Government needs to give our sector much more support.”

BBPA Welcomes Extension Of Existing Job Retention Scheme To End Of July tor. Pubs and breweries cannot remain closed with no revenue coming in, but be asked to cover a higher proportion of employment costs.

“The increased flexibility announced today allowing for part-time working beyond July is imperative and also welcomed. It will enable pub and brewery staff to come back on a part-time basis, which will be crucial as pubs and breweries re-open under social distancing restrictions.

Commenting on the extension of the Job Retention Scheme announced by Chancellor Rishi Sunak, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “As a sector employing 900,000 people and where 90% of the staff have been furloughed, we cautiously welcome the extension and increased flexibility of the Job Retention Scheme by the Chancellor.

“The extension is particularly important to pub and brewery staff as they will not be able to return to their work as quickly as other sectors. Yesterday, we were given a glimmer of hope that pubs could re-open in July and we will work hard with Government to help this happen safely. However, if pubs and breweries are expected to pay a proportion of furlough costs whilst remaining closed, it could still lead to significant job losses for our sec-

“The Government has done absolutely the right thing by extending the scheme and we hope it will prevent job losses. We will await to see the full detail at the end of the month so that we understand how much it will help our sector and how it will work in conjunction with the re-opening plans for pubs and breweries.

“In the meantime, we continue to urge the Government to bridge the significant gaps in the current financial support our sector faces as we ask them to help us get back on our feet whilst we reopen under social distancing conditions. This means removing the £51k rateable value cap on grant eligibility as well as extending grants, improving access to loans, and further support for brewers on beer duty.

“Without additional financial support specifically for pubs and brewers, the social hubs and heart of communities in many towns, villages and cities across the UK will remain at risk.”

CLH Digital

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CLH Digital

Issue 8

7 Ways for Catering Businesses to Become Covid Compliant Behaviours will certainly change and businesses will need to demonstrate high levels of coronavirus controls to ensure staff and customer safety, reassure reluctant customers and secure their futures.

Showing you are certified in COVID-specific measures and that you have undergone training and a risk assessment, you will not only ensure you comply with government guidelines but that you are putting customers’ health first.

2. Temporarily change the way you operate and consider delivery

Food health and safety consultancy Navitas is sharing advice with the hospitality industry in a bid to help commercial kitchens and catering managers implement Covid-19 control measures amid hopes that the sector can soon re-open its doors.

The economic impact of COVID-19 on the industry is enormous, with thousands of operations shut down since March 23 and The Bank of England suggesting the UK would see its worst slump since 1706.

With social and catering activity at an all-time low in the lockdown Derek Gardner, Environmental Health Consultant and a Director at Navitas, explores how businesses can prepare for safe reopening.

1. Get a COVID specific safety certification When restrictions eventually relax, Derek warns that people could be fearful of returning to their old habits, so the industry will need to reassure returning customers with proven safety procedures.

Takeaway kitchens have remained open but the government hasn’t yet given any detailed guidelines on the safety of their staff and it’s still challenging to put effective controls in place as most kitchens are confined areas.

Operations could be severely hindered under social distancing measures, so it’s important to look at how to use other spaces and run on reduced menus to allow for less staff in any one vicinity.

While temporary measures such as ‘one in, one out‘ systems have been put in place in fish and chip shops, for example, employers still have a ‘duty of care’ to their staff and implement effective controls both back and front of house to as early as is safe and possible.

3. Designate a Covid Champion All staff should undergo awareness training and we suggest appointing a designated Covid Champion responsible for hourly checks for front-of-house separation, the correct use of PPE and other controls on a checklist.

Establish a daily check-in system, asking staff to dis-

close the health or otherwise of member of their household when they come to work.

4. Consider your PPE requirements In order to reduce the risk of viral infection and in acknowledgement of occasions where full 2m social distancing may not be achievable i.e. passing in a corridor or other small area, the following PPE is recommended: Disposable gloves Disposable surgical facemask Disposable headwear Standard surgical facemasks are sufficient as this is the standard worn by ‘Non-ITU’ medical staff within the hospital environment.

The above items should be renewed for each separate business case and amended according to the risks associated with your operation.

In addition, uniforms should be laundered in a hot wash daily, or as frequently as possible, in order to achieve a satisfactory level of ‘disinfection’.

5. Sanitising stations and cleanliness Every business should enhance their sanitisation around touchpoints like light switches and handles, and regulate hand washing to a minimum of every 20 minutes.

Businesses should check their delivery procedures and the safe decanting and unwrapping of food.

6. Social Distancing Like supermarkets, we must adopt a system of travel and clear signage to ensure customers and staff stay 2m

Every Step Counts for Hospitality Action

Lockdown is not getting in the way of fundraising for Buzzworks Holdings as its People and Operations Teams aim to walk, run and cycle the equivalent of 16 marathons in aid of Hospitality Action.

The charity offers a range of support services for people working within the hospitality industry, covering challenges with physical and mental health issues to financial difficulty, addiction and family concerns.

Each year the team at Buzzworks take on a community challenge to raise money for their nominated charity of the year. The 2020 challenge is to complete the equivalent of a tour of all Buzzworks venues across Ayrshire and beyond –

totalling 214 miles.

Encouraging some healthy competition, the People Team and Operations Team are in a race against each other to see who can reach the collective 214 miles first, whilst raising sponsor money for the chosen charity.

Carole Lamond, Buzzworks Holdings People Director, said: “Hospitality Action is a charity very close to us all here at Buzzworks, so it’s great we can continue to fundraise for them and engage our teams with this community challenge, while venues remain closed.

“We’ve been keeping in daily contact with all of our people and encouraging everyone to stay fit and healthy – both

apart and review seating and screening arrangements between tables.

Cash exchange is almost redundant now, so businesses must facilitate easy contactless payment and review acceptance of cash tips.

7. Conduct a Risk Assessment Many businesses pre-empted the government lockdown, so Derek says commercial kitchens should be aware of the potential risks and conduct a thorough risk assessment of their premises before re-opening.

Quick shutdowns are risky. People leave oil in fryers and there is a big risk of pests, like rats, taking advantage of human absence to seek food.

Statutory test certifications of electric and gas may have expired, so your reputation is at risk, if you don’t consider the potential impacts, and you’ll need to consider how you clear tables, serve food and deal with customer toilets.

While hospitality companies wait to hear from government the measures they’ll need to take when the lockdown is eased, Navitas’ guidance will be valuable in enabling the industry to re-open its doors to the public in a timely and safe way.

They cover three key areas - front of house procedures and practical controls to stop any spread of COVID-19, food production and kitchen work areas, and general controls for staff. To get the full list of guidelines please visit: www.navitas.eu.com

physically and mentally. Lots of us took part in the Run For Heroes 5k initiative and our teams at Scotts in Largs and Vic’s & The Vine in Prestwick are continuing to clock up the kilometres in a 100k May challenge for Hospitality Action and the NHS. “In our community challenge so far, the People Team has reached 66 miles, but with some healthy internal rivalry I’m sure we’ll hit our target in no time and raise a great sum for charity.”

Buzzworks subscribes to the Employee Assistance Programme (EAP) from Hospitality Action on behalf of its people, allowing them access to impartial advice, support and services 24/7, free of charge.

To contribute to Buzzworks fundraising efforts, please visit www.justgiving.com/fundraising/buzzworks-peopleteam and keep track of their progress visit @BuzzworksLife on Facebook.

Pubs, Restaurants and Coffee Shops 'Most Missed' by Brits During Lockdown Issue 8

during lock-down, according to new research. In the survey carried out by Allegra Strategies, When asked which of the following social outings they missed the most (with people being allowed three choices) of the 17 suggested social outings, an overwhelming number cited visiting cafes & coffee shops (second choice at 42%), restaurants (4th choice at 29%) and pubs and bars (fifth choice at 19%) as the thing they missed most during lockdown.

CEO of Allegra Strategies Jeffrey Young said the government now needed to set out a concrete action plan for how the hospitality industry would return and how it could protect the millions of people working in the sector.

“The hospitality industry is one of the worst affected sectors of our economy. And yet these environments such as our local coffee shops and restaurants are predominantly linked to our socialisation and a lot of local community engagement,” Allegra Strategies CEO Jeffrey Young says.

“Hospitality is a major part of the British economy and fabric of our society.

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The warmth of hospitality is what we all yearn for. It is where we celebrate life events, where we meet friends for a catch-up. Our restaurants, coffee shops, and pubs are at the very heart of British life.”

However, the survey found that while there is still a threat to people's health, a majority don’t think businesses should be reopened just to preserve the economy.

“Social distancing measures will undoubtedly have a long term and profound impact on the sector. Even where there is enough footfall the rate at which restaurants can accommodate people [in terms of reducing table numbers] will be far lower, which leads to less revenue and lower staff numbers,” Young says.

“The impact on hospitality workers, of which there are millions, is quite catastrophic and heartbreaking. The government has done much to help so far but I truly believe that the only way forward is to have flexible furlough for a far longer period to help this sector.”

Hospitality Crowdfund Campaign Hits Initial Target A crowdfund campaign launched to challenge insurance companies that are refusing to honour business interruption policies specifically for the hospitality sector has surpassed its initial target.

With the latest contribution coming in from UKHospitality now means the next stage of the campaign can get underway and will see a review of policies and insurers’ reasons for declining claims. This will then be followed by the preparation of advice on coverage under each category of policy in advance of possible legal action.

The campaign is being headed by Rob Atkinson, a leading in-house hospitality lawyer from Black and White Hospitality which operates the Marco Pierre White portfolio of restaurants.

Rob said: “It’s great news that we’ve already hit our initial target well in advance of the deadline and I would like to thank all those who have so far got involved. It is a clear indication of the support and solidarity in, and for, the hospitality industry. The contribution from UKHospitality means we can now get the next phase underway, but it doesn’t stop

here and I would urge anyone who thinks they’ve been let down by their insurer to get involved.

“We were fortunate to have early backing of UKHospitality, Best Western, Vine Hotels, Black and White Hospitality Management, Marco Pierre White and more latterly the Night Time Industries Association and Oxsana Hospitality but we don’t want to rest on our laurels and will vehemently refuse to accept the unacceptable.

“We’ve got real momentum building and it’s imperative that anyone who thinks they’ve been let down by their insurer, backs this campaign.

We’re here to represent the hospitality sector and no one else and our objective remains to put hospitality first rather than make a quick buck off the back of someone else’s misfortune, as we’ve seen some evidence of.”

Rob added: “I can’t stress enough that this is being run by the industry not a law firm and the donated funds are held by a legal-specific, fully regulated crowd fund page called CrowdJustice and any surplus funds

generated will be donated to charity.

“The best course of action is to stick together and by doing that we will force the insurance companies to honour what their customers fully deserve and have paid for.”

Kate Nicholls, Chief Executive of UKHospitality added: “Businesses have taken out policies in good faith and many now find themselves not only at a loss but angry as to why they are not being honoured.

“This is a monumental crisis for businesses and the hospitality sector has been one of the hardest hit. At such a time, businesses need all the support they can get to stay alive and keep jobs open. It is important that hospitality presents a united front and we are very happy to support this drive to ensure businesses are treated fairly by insurers.”

The crowdfunding page can be found at www.crowdjustice.com/case/hospitality-business-interruption-action

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Issue 8

Coronavirus and Landlord Insolvency

By Adam Pike, Senior Associate Solicitor at Ansons (www.ansonssolicitors.com) The government-imposed lockdown has caused serious problems for businesses in the hospitality sector, forcing the government to offer support to those who need it most.

For landlords and their tenants, the most high-profile measure introduced by the government was contained in the Coronavirus Act 2020.

In a bid to deal with the issue of commercial rent arrears, a moratorium on forfeiture of commercial leases due to non-payment of rent was introduced. Whilst the moratorium was originally put in place until 30th June, there are strong suggestions that the measures will extend beyond that date to support those affected.

It’s a move that has received praise from commercial tenants, allowing them time to come to terms with the impact of the crisis, and take steps to ensuring the long-term security of their business.

However, the measures won’t resolve the problems entirely, as rent is still payable during this period and landlords can still rely on other enforcement measures to recover payments.

Act 2020 has limited their remedies too.

Currently, commercial landlords have not been granted any loan repayment holidays, like other sectors of the business world have. This has placed many landlords in a precarious position, as the threat of insolvency becomes very real.

With this in mind, the questions to consider are what insolvency means for the landlord, and what it means for any of their tenants, who thus far have managed to keep their business operating.

THE EFFECT OF LANDLORD INSOLVENCY In the first instance most landlords will probably opt for a Creditor’s Voluntary Arrangement (CVA) rather than full scale liquidation. This will take the form of an agreement between the landlord and any creditors and can be entered into as long as 75% of those creditors agree.

Any tenant of a landlord taking this course of action will not be involved in the process itself (being a debtor rather than creditor) and will only discover it has happened after the event.

The impact a landlord CVA might have on a tenant is difficult to predict, but under the supervision of an insolvency practitioner, it is likely that the attitude of the landlord toward their tenant will harden somewhat in respect to lease obligations being met in full and on time.

UNEXPECTED CONSEQUENCES

As such, the kind of flexibility needed for the negotiations between a landlord and tenant in the current climate are likely to be absent once a CVA is in place.

As steps have been taken to protect tenants, landlords have been placed in a difficult position, with many losing a large part of their rental income within the space of a month. Unfortunately, measures like the Coronavirus

If a landlord goes down the route of administration, the impact on a landlord and tenant is likely to be reduced. As the administration will be attempting to rescue the landlord company, the administrator will work

closely with existing management, which should ensure that existing lines of communication continue to operate as before.

Administration will usually cover the whole of the landlord’s business and all properties let. There are more complex circumstances which can arise from a landlord holding a mix of profitable and unprofitable properties.

Loss making properties risk pulling the otherwise profitable business into insolvency, a fact which is intensified in the current COVID-19 crisis.

The solution is often pre-pack administration, which sees the profitable element of the business sold off to form a new company, and the loss-making aspects becoming part of a CVA. A tenant of the profit-making element of the business will take the new company as their landlord, which will often involve working with the management and admin team of the original company.

COMMUNICATION IS KEY Regardless of how the current situation plays out, it’s important for both tenants and landlords that they communicate regularly and are transparent about what is happening.

Beyond the crisis we currently face, it is to nobody’s advantage if either landlords or tenants find themselves being forced out of business, especially those within the hospitality sector who have been hit harder than most.

If you have any concerns relating to insolvency, or a landlord and tenant dispute, it’s important to consult an experienced team of lawyers, who can help you achieve the best possible outcome.

About the author: Adam Pike is a Senior Associate Solicitor and member of the Ansons dispute resolution team. He works with businesses of all seizes across all sectors, helping them address challenges in a number of areas, including: Property disputes, Debt recovery & enforcement, Contractual disputes and Insolvency.

About the firm: Ansons is a leading firm of solicitors with offices in Cannock, Lichfield, Halesowen and Sutton Coldfield, providing a complete range of legal services to businesses and individuals. Services range from advising on commercial property and corporate matters to family law and wills, probate & tax planning.

Ramco Foodservices Predicts An Abundance Of Surplus Catering Equipment Ramco Foodservices is predicting significant growth in the availability and reuse of surplus catering equipment as operators adjust to a radically different out of home market.

The nation’s leading catering reseller says that it is already seeing operators remodelling kitchens to focus on take-away services or reducing capacity to reflect market conditions. This is leading to a surge in enquiries for ways to manage unwanted kit.

A recent Ramco hosted webinar for CEDA members was well subscribed with operators keen to learn more about the disposals process

and the benefits that are available to businesses engaging in effective management of surplus assets.

In the last two weeks Ramco has completed two large decommissioning projects. One was from the closure of a contract caterer’s Central Production Unit (CPU), the other a London NHS Hospital Kitchen transitioning to cook freeze catering techniques.

The company is expecting the market for surplus equipment to grow significantly as, if expected, many outlets do not reopen after the coronavirus pandemic comes to an end. They cite the latest CGA Business Confidence Survey that says 32% of senior executives are anticipating the need to permanently close pub, bar and restaurant sites.

Paul Fieldhouse, who leads Ramco Foodservices business development said: “The hospitality sector has been devastated by the COVID-19 crisis and there will inevitably be business failures, so we predict opportunities to help operators and owners mitigate potential losses. Equally it’s a great

time to pick up a bargain.

“Looking ahead, fast food and takeaway chains are piloting reopenings, but not without a significant change to the way that food is prepared and served. We expect to see the introduction of conveyor belt service, AI waiters and a reduction in restaurant capacity, which will create an abundance of surplus catering equipment following reopening.”

He added: “Coronavirus has accelerated demand for the disposal of redundant equipment. The desire to purchase second-hand appliances has been increasing exponentially over the last few years. This is largely the result of a changing dynamic, with foodservice operators under more pressure to take responsibility for their environmental contribution, reduce their overheads and attract more customers.

To find out more about Ramco Foodservices, please visit www.ramcofoodservices.co.uk

Chancellor Extends Furlough Scheme Until October Issue 8

In a boost to millions of jobs and businesses, Rishi Sunak said the furlough scheme would be extended by a further four months with workers continuing to receive 80% of their current salary.

As the economy reopens, we need to support people to get back to work he said. From the start of August, furloughed workers will be able to return to work part-time with employers being asked to pay a percentage towards the salaries of their furloughed staff.

The employer payments will substitute the contribution the government is currently making, ensuring that staff continue to receive 80% of their salary, up to £2,500 a month.

Chancellor Rishi Sunak said: "Our Coronavirus Job Retention Scheme has protected millions of jobs and businesses across the UK during the outbreak – and I’ve been clear that I want to avoid a cliff edge and get people back to work in a measured way.

"This extension and the changes we are making to the scheme will give flexibility to businesses while protecting the livelihoods of the British people and our future economic prospects."

New statistics revealed the job retention scheme has protected 7.5 million workers and almost 1 million businesses.

The scheme will continue in its current form until the end of July and the changes to allow more flexibility will come in from the start of August. More specific details and information around its implementation

will be made available by the end of this month.

The government will explore ways through which furloughed workers who wish to do additional training or learn new skills are supported during this period. It will also continue to work closely with the Devolved Administrations to ensure the scheme supports people across the Union.

The Chancellor’s decision to extend the scheme, which will continue to apply across all regions and sectors in the UK economy, comes after the government outlined its plan for the next phase of its response to the coronavirus outbreak.

The scheme is just one part of the government’s world-leading economic response to coronavirus, including an unprecedented package for the self-employed, loans and guarantees that have so far provided billions of pounds in support, tax deferrals and grants for small businesses.

The government is also publishing new statistics that show businesses have benefitted from over £14 billion in loans and guarantees to support their cashflow during the crisis. This includes 268,000 Bounce Back Loans worth £8.3 billion, 36,000 loans worth over £6 billion through the Coronavirus Business Interruption Loan Scheme, and £359 million through the Coronavirus Large Business Interruption Loan Scheme.

Mike Cherry, National Chairman of the Federation of Small Businesses, said: The Job Retention Scheme is a lifeline which has been hugely beneficial in helping small employers keep their staff in work, and it’s extension is welcome. Small employers have told us that part-time furloughing will help them recover from this crisis and it is welcome that new flexibility is announced today.

BCC Director General Adam Marshall said: The extension of the Job Retention Scheme will come as a huge help and a huge relief for businesses across the UK.

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The Chancellor is once again listening to what we’ve been saying, and the changes planned will help businesses bring their people back to work through the introduction of a part-time furlough scheme. We will engage with the Treasury and HMRC on the detail to ensure that this gives companies the flexibility they need to reopen safely.

Over the coming months, the government should continue to listen to business and evolve the scheme in line with what’s happening on the ground. Further support may yet be needed for companies who are unable to operate for an extended period, or those who face reduced capacity or demand due to ongoing restrictions.

Dame Carolyn Fairbairn, CBI Director-General, said: The Chancellor is confronting a challenging balancing act deftly. As economic activity slowly speeds up, it’s essential that support schemes adapt in parallel.

Extending the furlough to avoid a June cliff-edge continues the significant efforts made already and will protect millions of jobs.

Introducing much needed flexibility is extremely welcome. It will prepare the ground for firms that are reawakening, while helping those who remain in hibernation. That’s essential as the UK economy revives stepby-step, while supporting livelihoods.

Firms will, of course, want more detail on how they will contribute to the scheme in the future and will work with government to get this right.

Above all, the path of the virus is unpredictable, and much change still lies ahead. The government must continue to keep a watchful eye on those industries and employees that remain at risk. All schemes will need to be kept under review to help minimise impacts on people’s livelihoods and keep businesses thriving.

The greater the number of good businesses saved now, the easier it will be for the economy to recover.

CAMRA Shines A Spotlight On Women In Beer Award-winning podcaster and beer communicator Emma Inch will lead a discussion on the role of women in beer in CAMRA’s new virtual pub, the Red (On)Lion.

views with Jane LeBlond, founder of Mothership Brewery and Annabel Smith, cofounder of Dea Latis to look at why only 20% of beer drinkers are female.

Taking place at 6pm on the 19th of May, ‘Alewives, Brewsters & Supertasters: Women & Beer’ will explore the role of women in beer as both brewers and drinkers and consider what the future holds for women in this male-dominated space.

Emma Inch, who will be leading the session next week said: “Women are integral to beer, both historically and currently, and yet their role is often overlooked. It’s time to look at the reasons for this and how we can encourage more women into the industry and challenge the great gender divide.”

The session follows hot on the heels of a Women & Beer feature that hit the airwaves on 12 May via the new CAMRA podcast Pubs. Pints. People. The episode explored the beer industry’s murky past with sexist advertisement and included inter-

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To book a place, simply visit https://theredonlion.co.uk/bar/join/Emma-Inch-Women-In-Beer

Beer and Pub Sector Issues Challenge to Insurers to Meet Their Obligation to the Sector Issue 8

The trade associations representing Britain’s beer and pub sector have issued a joint call to Insurers to work with them to provide further support for pubs and breweries hit by the COVID-19 lockdown.

The British Beer and Pub Association, British Institute of Innkeeping, Society of Independent Brewers and UK Hospitality have signed a joint letter to the Association of British Insurers following research which indicates that as few as 4% of businesses in the sector have made successful insurance claims following the COVID-19 lockdown.

The group is calling for an urgent meeting with Insurers ahead of legal actions which may already be planned.

The letter reads: “As trade associations representing 50,000 pub businesses and 2,000 brewers, our members are grappling with the commercial implications of the lockdown triggered in response to COVID-19.

“We have come together in a concerted effort to mitigate the most damaging aspects of the lockdown for our businesses and have presented a unified voice to Government in calling for a comprehensive package of measures to sustain our sector, protect jobs & livelihoods and safeguard our great British pubs.

Within this context of a national, collaborative effort across our entire supply chain there has been one notable omission – insurance companies. We had hoped insurers would work with us at this critical time. With one or two exceptions, the collective failure of insurers to step up and meet their obligations has been deeply disappointing.

The vast majority of our pub sector businesses have taken a policy including business interruption, with a clear expectation that a material disruption to their business through events beyond their control would be covered. Industry survey data has found that only 1% of hospitality businesses, 3% of BII members, and 4% of BBPA member companies have received a positive response from their insurer. In normal circumstances this would be unacceptable, in this crisis it is frankly deplorable and threatens business survival for thousands of pub businesses.

“We are aware of legal actions pending but in advance of these cases proceeding we would urge the insurance companies’ senior executives to agree to meet with us to discuss and lead a constructive way forward at the earliest possible opportunity. With additional lockdown measures planned for our sector and further material disruption to our businesses likely, the compensation owed to our pub, brewery and broader hospitality businesses has become an even more urgent matter.

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We look forward to hearing from you at the earliest opportunity.”

Stephen Gould, Managing Director or Everards Brewery and Chairman of the Industry One Voice Group said: “It is vital that insurers come to the table and play their part in supporting the beer and pub sector at this critical time.”

Steve Alton, Chief Executive of the British Institute of Innkeeping said: “Barely any of our pub businesses have had their insurance claims successfully processed. Whilst we welcome the fact that the Financial Conduct Authority is seeking legal clarity, further action is needed now if we are to safeguard pub businesses.”

Kate Nicholls, Chief Executive of UK Hospitality said: “Our member survey revealed that only 3% of our members had claimed successfully through their business interruption insurance cover. This is unacceptable and leaves many businesses facing real difficulties.”

Emma McClarkin, Chief Executive of the British Beer & Pub Association said: “Brewers and Pub operators have largely failed to get support from their insurers at this time of real crisis for our sector. It is imperative that the leading insurance businesses in this country engage with our sector to find a way forward.”

Expert Webinar Goes Beyond the COVID-19 Headlines and Catch-Cries for Hospitality Workforce management platform Planday has teamed up with experts from across the UK hospitality industry to offer businesses exclusive insights and tangible tips to bounce back from COVID-19 on Wednesday 20 May, from 3:00pm.

With more than 350,000 people using Planday every day, its UK and Ireland Partner Manager Kevin Ryan told Caterer Licensee this webinar is the second in Planday’s series to help hospitality businesses optimise systems and work smarter on the other side of lockdown.

“A few weeks ago we had experts from across the industry — including the Institute of Hospitality, training organisations and our partners at restaurant analytics platform Tenzo — to get the latest on COVID-19 and the impact it’s had on us all,” Kevin says.

“We had such a great response from the first webinar and so many businesses have asked for more, so we’ve put another team of experts together to focus on even more tangible tips as restaurants, bars, cafes and businesses across the industry plan their reopening post-lockdown.”

Kevin says the webinar will discuss the latest data and industry trends, share solutions for optimising the systems businesses already use to make better decisions, discuss what big restaurant chains are doing right now and get analysis on how to use Government support and furlough rules to look after your business and your people.

“I’m excited to team up with Tenzo's Christian Mouysset, Guil Hastings from TopSource, YO! Sushi's Alyson Hancock, James McLean from Truffle Hunting and Morso's Barak Peled as we dive deeper into what people can do now with the latest insights and tips, plus an open Q&A with the audience,” Kevin says.

“Within hours of announcing this next webinar, we were inundated

with registrations from hospitality businesses around the UK, which shows the strength of the team of experts we have put together and the unique and valuable perspectives they bring.

“The furlough scheme has this week been extended until October, so it’s great to have some expert insight into how businesses around the UK can use it — as well as the tips from other experts — to their benefit now.

“It’s important we all stand united with the hospitality sector — the people who work in it and those who supply it — to make sure the restaurants, cafes, pubs and other hospitality businesses which are so important to our society and our economy can bounce back as strong as possible when it’s safe to do so.

“Join us from 3:00 PM — 4:30 PM BST on Wednesday 20 May 2020 for this exclusive webinar.”

Caterer Licensee readers are invited to register for this webinar at https://tinyurl.com/y9y4xymr

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The Smart Restart: How To Use Commercial Levers To Build Up Business As Lockdown Eases Restarting a business from a prolonged period of closure a challenge is a challenge most have not faced before. Coupled with a population who fear the outside world, who are told not to leave their homes and who may have lost their job, or be on furlough, and the challenge seems incredibly daunting. However there are many levers at your disposal across product, pricing and promotions to help with the restart, some core elements to consider are outlined below.

chase it at a lower margin.

demand at busier times.

Promote fun: Using elements of “gamification” to appeal to customers also helps put some fun into communications. This could include coffee card type repeat purchase offers or link quizzes and competitions to purchase. There are many accessible loyalty products available on the market for small catering businesses with trial periods to test effectiveness.

Offer flexibility: Many customers are now wary about booking events too far in the future. While usually commercially risky, providing significant flexibility at the beginning of the restart is going to be important.

However you can be realistic in your definition of flexibility, the core uncertainty is in how the world will be in a few weeks, once you are within a few days of the booking then flexibility can finish to reduce the risk of no shows.

Remember the non-price barriers: Fear and general uncertainty are key themes we hear coming from consumers. Our research is showing that many consumers, particularly the older generations, need to be convinced that sufficient safeguards to their health are in place, particularly where food preparation is concerned. So make sure you clearly state you have adjusted your procedures for the current pandemic, it may seem obvious to you but some consumers are going to need a lot of reassurance.

Promote smartly: This is a time to re-engage with your existing customer as well as attract those who have new routines which bring them close to your establishment. Visiting restaurants and pubs will be relatively accessible versus other forms of hospitality once lockdown is eased so the key will be creating the right incentives at the right time. The key to smart promotion is to offer value to customers who offer value to you. Look to promote in ways which encourage upsell to higher profit drink options, for example, or incentivise repeat visitation.

Adapt your offering: We are also seeing customers’ needs change as well as their ability to spend. While takeaway is the main format for purchase, family meal deals may be a useful area to target to provide a good value meal to a core occasion.

Remember, it’s easy to get addicted to promotions, if you have reopening offers then make sure to communicate that, then it won’t come as a shock when they end in a few weeks and prices go back to normal.

Also some customers will only visit when you have a promotion on, you need to accept some of this footfall will drop off and not constantly

Moving forward, some segments of the market simply may not have the same disposable income available to them for the foreseeable future.

Investigate whether you have offer a lower cost, lower price product – can simpler meals be developed or bundling a drink with a meal. You can focus these on quieter times of the day so you don’t cannibalise the

Stonegate Area Manager Launches Challenge 25 Stonegate Pub Company’s Area Manager, Mike Donovan-Smith, has launched a new initiative to help support both the mental well-being of his colleagues and their wider communities and the mental health charity, Mind. Dubbed Challenge 25, a play on the industry’s ID policy, the scheme encourages participants to do something outside of their comfort zone 25 times and donate what they can to the charity.

Launching last week, the Challenge 25 Facebook group has already

drawn nearly 500 members and raised over £1000 for Mind. People are taking part in various activities, that go from running and cycling challenges, and extend to the slightly more obscure, including a 25-minute Stonegate themed lyric change up cover of George Michael’s Faith.

Donovan-Smith teamed up with three General Managers in his area to organise Challenge 25, Nick Schofield, Sam Stephens and Angela Sinclair, who together hope to raise £25,000 for Mind over the course of the lockdown. They also aim to encourage engagement from Stonegate’s furloughed employees, and their friends and families, and raising awareness of the positive benefits of self-care and exercise.

Mind has described the coronavirus pandemic as a mental health emergency and has launched an appeal to help keep its Infoline available to everyone who needs it during this time. The aim is to ensure there is

Price realistically: If you do have to adjust prices then remember not all price points are considered equal in the eyes of the customer, most will focus on the left hand side of a price. Therefore a small price increase over a pound threshold will appear much larger to someone quickly viewing your prices on a menu.

Remain agile: We are in a resurgent crisis which realistically will see social distancing ramping up and down over the coming months. What works tomorrow may not work in a month so don’t become complacent. Be willing to adapt and adjust and be open with your customers on why you are doing it. Building trust with you customer has never been more important so always ensure you reflect this in your product, pricing and promotions strategy.

Rosalind Hunter is a partner at pricing and marketing strategists Simon-Kucher & Partners (www.simon-kucher.com) specialising in Restaurants and Hospitality always someone to talk to when things get too much for people, whether they are in isolation or on frontline as key workers.

Mike Donovan-Smith said: “We decided to organise Challenge 25 after we realised quite how bored we had been getting. You don’t appreciate straight away what isolation does to your mental health, but lethargy sets in and quickly people start to get pretty despondent. We wanted to create something that drove a sense of community and encouraged people to do something different, while also raising money for a good cause.

“We’ve been really amazed by how quickly it has taken off in the last few days! People seem to really enjoy taking part in initiatives that do good and the work the Mind does is incredibly important, especially right now. I feel really good about reaching our target of £25,000.”

To take part in Challenge 25 visit the group’s Facebook page: https://www.facebook.com/groups/STONEGATECHALLENGE25 To donate to Mind visit the Challenge 25 JustGiving page: https://tinyurl.com/y85vh26r

Fizzical training ensures the perfect pour Dispense gas is one of many factors that influence the quality of beer, cider and soft drinks in a pub or club. Yet it’s often left out of training about the perfect pour. Carl Goode, Product Manager at BOC Sureserve, explains why ‘fizzical training’ can prevent you losing customers through poor quality products – and save money in the long run.

Remember the carbon dioxide shortages of last year? Suddenly everyone from manufacturers to customers began to appreciate the importance of dispense gases. Yet they’re still overlooked as a factor in the perfect pour.

Dispense gases put the fizz in a pint of beer or cider and are essential for serving drinks the way the brands intended. That benefits licensees as well. With the correct food-grade gas and the right mixture, bar staff will pull a great pint and customers will order another. Get the mix wrong, or use poor quality gas, and drinkers will feel as flat about your pub or club as they do about your beer. They may not come back.

That’s the last thing a cost-conscious landlord wants to happen as margins continue to be

squeezed by increased competition from other leisure activities, more consumption of alcohol in the home, and pressures such as rising rates and the living wage.

Improving the quality of beer, along with food and the pub environment, is one way of reducing the impact of challenges facing the licensed trade. If you train your bar managers and staff in the correct (and safe) use of foodgrade dispense gases from BOC Sureserve, you can ramp up quality and increase cost savings.

It’s not just dirt that hurts When you teach bar staff how to pull a pint, you’ll probably cover the importance of clean glassware, chilling and the 45 degree pour. You might also explain why glasses are etched to

nucleate the gas and generate better bubbles and which glasses are right for a Guinness versus a cider. These are all essential lessons if you want to create draught masters in pouring perfect pints – and happy customers.

However, all that hard work can be undermined if you don’t get the gas mixture right or fail to use food-grade gas. Customers don’t much care for bubbles in a Guinness, a frothy head of beer or a flat Coke – all consequences of using the wrong gas or bad gas.

That’s why the gas needs to underpin all other training, whether your staff have 20 years’ experience or two hours’. Trained correctly, they’ll be able to use the right dispensing gas in the correct way, which has three main benefits:

→ Only with a good dispense gas do you get a stable head, carbonation at the right level, clarity, great flavour and no bitter after-taste – the perfect pour that brings customers back. → The wrong mixture wastes beer, because it fobs and foams and isn’t servable. Given that there’s about 2.5p of gas in every pint, gas is pretty inexpensive. But if you’re throwing away four pints each time it fobs, the costs mount up. → In today’s trading climate, it’s tempting to try and save money by using cheaper products than food-grade gas from a reputable supplier. But it doesn’t save money in the long run and it could be incredibly risky.

For further information contact BOC SURESERVE on 08457 302 302 or email sureserve@boc.com

Country Pub Sells £25,000 Of Gift Cards In Lockdown Regulars at village pub the Devonshire Arms have spent £25,000 on gift cards to support their local during the Covid-19 lockdown.

The pub in Middle Handley, Derbyshire, has worked with gift card platform Toggle to encourage loyal customers to buy cards which can be used to buy food and drink from the Devonshire Arms once the happy day arrives and the pub can reopen.

Located between Chesterfield and Sheffield, the Devonshire Arms has built up an impressive following thanks to a combination of fresh, seasonal food, great drinks including cask ales, cocktails and wine, and a warm welcome from the team led by father and daughter owners John Tompkins and Alex Tunney, and manager Hugh Wragg.

£25,000 of sales so far, showing just how much our customers value the pub and its place in the community. Promoting the gift cards through our social media, and our 3,000-strong database, has also given us a reason to keep in touch with our regulars and keep the Devonshire Arms ‘family’ together.”

Hospitality businesses can now access Toggle at usetoggle.com to quickly set up a bespoke, branded gift card webshop free of charge. Some 700 pubs, bars and restaurants are live on Toggle, 300 of them coming on board since lockdown was announced.

The business took full advantage of Toggle’s decision to makes its service free once the coronavirus lockdown began in March. “The priority was to ensure that there was a pub to return to for staff, friends and valued customers,” said Hugh. “We signed up on the Monday, and were live selling a huge number of cards from our website by the Wednesday.

Set-up was quick and easy.”

Hugh added: “The response has been fantastic, with

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UKHospitality Reaction To Furlough Scheme Extension Commenting on thea announcement, UKHospitality Chief Executive Kate Nicholls said: “An extension of the scheme is a sensible, positive and timely move. The scheme has been a crucial lifeline for many businesses and employees. It has helped hospitality overcome the initial crisis, saved businesses and kept jobs open.

Users can be up and running in around 30 minutes, making gift cards available for customers to buy online and send to recipients by email. The specialist team at Airship, which operates the system, will also provide any technical support needed free of charge.

“We will now be actively engaging with Government about how the scheme will operate beyond July. The full 80% may need to be extended past July for some businesses in sectors like hospitality that will still operate at much reduced levels of trade, or not yet be able to open. Our businesses will need as much warning as possible if they are to be expected to plan ahead for eventual venue re-openings.

Dan Brookman CEO of Airship said: “Businesses such as the Devonshire Arms are the life-blood of their communities. By making Toggle free for the duration of the shutdown, we’re helping operators and their customers ensure that there’s a thriving hospitality sector when we come out the other side.”

“Increased flexibility for hospitality will be equally vital.

Hospitality businesses are not able to go from standstill to full capacity overnight. The additional flexibility being introduced to the scheme will allow our workers to return to work in a safer, graduated way – that is crucial to help the Government to safeguard public health, jobs and businesses.”

Insurance Lifeline For Catering Businesses Struggling In Lockdown The current economic shutdown has created a critical threat for many businesses in the catering sector – bills are piling up, but the income streams to pay them have been cut off.

ty cancellation requirements usually associated with typical policies – helping catering and related businesses to be ready to reopen when the time comes.

A much-needed cashflow lifeline is now available from insurance intermediary Rerusni, with its new 15-month policies offering zero premium payments for the first 3 months, plus the option to pay via instalments from month 4 with no interest charges.

Rerusni spokesperson Paul Jeffries said: “We understand that what business operators need are fast and simple solutions that allow them to cut overheads while maintaining future viability. Balancing the requirement to keep essential insurance cover in place with no current income is a drain that caterers don’t need right now.

This insurance cash-bridge will help business owners and operators in the catering sector to stay covered and protect cashflow. Importantly, Rerusni’s tailored policies for business premises also waive the occupancy and utili-

“While the long-term economic fall-out from the current coronavirus crisis may still be unclear, switching to Rerusni is an easy step business owners and operators can take to cut overheads, shore up business resilience

at this difficult time and help businesses survive for the future.”

Rerusni (the name is a play on the spelling of insurer) has been set up by commercially minded and experienced small business owners. It arranges business insurance, including premises, contents, public and employee liability cover, as well as directors, officers and professional indemnity insurance, if needed. Rerusni is a trading name of Ensley Limited. Ensley Limited is an appointed representative of MGA Managers Limited which is authorised and regulated by the Financial Conduct Authority.

For more information got to www.rerusni.com

Food requirements are changing

Make sure you’re ready to deliver.

All legislation continues to apply to food businesses that are operating. New requirements to manage the risk of infection from COVID-19 have also been introduced.

If you have employees then you have a general duty to ensure the health, safety and welfare of your employees as well as members of the public (customers).

Business Companion’s new booklet, free to download, will help you stay on top of the requirements you need to meet to protect your business and your customers.

Download for FREE today www.businesscompanion.info/focus/coronavirus

Coronavirus bulletin

Coronavirus bulletin The best way to keep up to date www.businesscompanion.info/focus/coronavirus

Food

New Technologies Will Redefine Hotel Sector In C19 Era Issue 8

Three leading hospitality industry technologists gave crisis recovery advice to hospitality industry leaders in the fourth I Meet Hotel industry webinar, 6 May, organised by Bidroom. The three said that the ‘old’ 2020 is gone. Hotels need to embrace big data, not be overwhelmed by it, and understanding new requirements of guests in the aftermath of C19 will be key to survival.

They said that a “wrecking ball” had been taken to the hospitality industry. However, the biggest threat was not C19 turbulence — but applying yesterday’s logic to a C19 and post-C19 world.

Kris Glabinski, Chief Business Development Officer at Lybra, Ryan Haynes, Director & Lead Consultant at Haynes MarComs, and Ali Beklen, Founder & Managing Partner at HotelRunner, told moderator, Bidroom Director of Business Development, Caroline Dal’lin, and a webinar audience of 190 hospitality professionals, that the hospitality landscape was now defined by four new realities, namely:

THE TENSION BETWEEN BIG DATA AND

CLH Digital

UNRELIABLE DATA

enough, or any profit.

“We are overwhelmed by data. We need conclusions instead,” said Glabinski. Revenue managers used to spend 75% of their time analysing data, 25% acting upon it. Now they have no long-term reliable data to work with. Even when people switch on TV, information is inconsistent between countries in Europe, for example on the use of masks and the implementation of social distancing. Artificial intelligence and algorithms can only take us so far because the rules-based world built on precedent is over. There is no new data to draw on.

THE NEED TO EMPOWER STAFF

NEW AND UNPREDICTABLE GUEST NEEDS There is also a new conflict between emotion and logic. What guests say they will do and what they will do is untested. Beklen reported a survey saying 35% of respondents won’t book an international holiday even next year. Other respondents said they might, but it would depend on a range of factors such as availability of free cancellations, moneyback guarantees, special price deals, and personal health and safety assurances. Beklin said there was initial evidence guests would want bigger, more spacious rooms such as suites and executive rooms. However, they said they wouldn’t pay more. But they would stay longer.

NEW AND COSTLY OPERATIONAL REALITIES However, when guests check out, hoteliers may have to budget for the cost of room sterilisation. It may be days before the room can be used by the next guest. Even when government lockdowns are lifted and hotel operations are ready, customers may self-impose their own lockdown.

They may simply refuse to go to busy restaurants or hotel lobbies.

Hoteliers must not be shy to drop services where they are not getting

Even before C19, Haynes said that the hospitality sector was undergoing rapid transformation due to an “always on” culture, cloud technologies, integrated systems, real-time communications, the rise of the subscription economy, 24/7 bookings, and even digital apps that were redefining concierge services. Millennials now want last-minute bookings via smartphone, mobile check-ins, digital room keys on their phone and more geo-location services in the hotel neighbourhood. “With reduced contact in hospitality, there will be an increased rise in digital,” said Haynes. “We must give staff more autonomy. Allow them to focus on the creative and strategic elements of hospitality.

Dal’lin (right) said that whatever the new digital skills required of young entrants into the hotel sector, it is imperative that they place a commitment to hospitality at the centre of their mindset.

“Technology and digital priorities come and go, but a commitment to hospitality links it all together,” she said.

To sign up or find out more about upcoming I Meet Hotel webinars click here. Or email kristian@imeethotel.com Additional information: www.imeethotel.com To help hoteliers during the crisis, Bidroom has waived all hotel membership fees for 2020.

Don't Let Coronavirus Infect Your Business - Diversify!

The COVID-19 coronavirus and the resulting lockdown has changed our lives drastically in a short time. Everyone has had to change the way they live, work and conduct their business. The closures of all pubs and restaurants have hit a UK industry worth over £40bn, and many fear long-term damage to the industry.

But don't fret - there is some potential light at the end of the tunnel for the industry.

Many businesses are exploring, and others have already begun diversifying their business model to adapt to "the new normal".

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takeaway.

Changing your business model may mean that you will have to engage with business rules that you haven't before. But don't let that put you off! Fortunately, the Department for Business, Energy and Industrial Strategy (BEIS), and the Chartered Trading Standards Institute (CTSI) have produced a free digital guide for businesses just like yours.

Pubs and restaurants which had typically never offered takeaway options before, are embracing it as a sure-fire means of generating income during the pandemic.

Business Companion is an absolute must-have free resource for UK business, and its new Food & Drink section provides a comprehensive and clear guide for running your business. Importantly, it covers parts of industry regulations you may have never considered before and could put you on the fast-track to diversification.

The internet is now full of easy to use third-party platforms for businesses to set up their takeaway options. From Just Eat, to Deliveroo, Uber Eats, Foodhub and others, there are many different opportunities to diversify the business model and embrace

Head on over to Business Companion and download your free copy of the Coronavirus Bulletin for the food industry today and get trading standards law right https://tinyurl.com/y8vr7vny

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‘Crowded By Design’ Venues Unlikely To Re-Open In July Says Report Venues that are “by design, crowded” and where it may prove problematic to “enact distancing” may not be able to reopen in July, or may only be able to open in part, according to details released by the Government on May 11.

The government release a 50-page document, entitled Our Plan To Rebuild, which restates some hospitality businesses could reopen as early as 4 July, however, venues where social distancing will be difficult to carry out will not be able to open fully at this time. The report also states “some venues which are by design, crowded and well it may prove difficult to enact distancing may not be able to reopen safely at this point, or may be able to open safely only in part “ The reopening is contingent on five main factors being met: NHS capacity, a falling rate of daily deaths, a rate of infection below 1, sufficient PPE, and no risk of a second spike overwhelming the NHS. Business owners will have noted that the reopening date coincides with

the end of the furlough scheme.

The hospitality industry is dealt with in ”step three” in the government’s three-step plan, following the phased reopening of schools and shops in June. Mr Johnson said: “Step three – at the earliest by July – and subject to all these conditions and further scientific advice, if and only if the numbers support it, we will hope to re-open at least some of the hospitality industry and other public places, provided they are safe and enforce social distancing.”

To enable the fastest possible reopening of these types of higher-risk businesses and public places” the government will “carefully phase and pilot reopening’s to test their ability to adopt”.

All businesses that are eligible to reopen will need to meet the government’s new ‘”covid-19 secure” guidelines, which it said will be released later this week. The government said it also plans to monitor carefully the effects of reopening other similar establishments elsewhere

Just Eat Hoping To Raise £1m To Help Coronavirus Charities Workers’ Charity.

The initiative, which launches this weekend and will run for four weeks, is a way of saying a heartfelt thank you to the heroic workers going above and beyond in this time of crisis.

All three groups benefiting from the initiative do pivotal work to support those working hard to protect lives and collectively support a wide range of local community foundations and 200 NHS charities across the UK. It is hoped Super Hero Sunday will raise £1 million for the charities.

Karolina Gerlich, executive director of the Care Workers’ Charity said: “Care workers are on the frontline of the COVID-19 crisis delivering the best care they can in these difficult circumstances, often making many personal sacrifices.

Just Eat is hoping to raise £1 million to help a number of charities working with frontline workers in the fight against Coronavirus.

‘Super Hero Sunday’ sees the food delivery app teaming up with its restaurant partners to donate 20 per cent from each order on Sundays to NHS Charities Together, National Emergencies Trust and the Care

“They are putting their health and lives at risk and many have had to shield or self-isolate because of it or have had the virus themselves.

“We are grateful to Just Eat for including us as beneficiaries of their initiative.”

Ellie Orton, CEO, NHS Charities Together, said: “Thank you, Just Eat,

in the world and will “establish a series of taskforces to work closely with stakeholders in these sectors to develop ways in which they can make these businesses and public places covid-19 secure”.

Peter Marks –The Deltic Group, National Chain: “Socialising in most town centre hospitality venues does not work with social distancing. It won’t work practically, or economically. Think standing areas, toilets, corridors, staff, and what would happen to the fire capacity? It is the same for pubs, bars, clubs, live music venues as well as most restaurants. It is not for us to determine when we should return to normal albeit most of our customers and staff are in the low risk categories. But what we need to know is that we have a long-term support package that includes furlough payments and a rent deal mechanism for forgiveness, not just building up debt to become a zombie company later. That way we can all be ready to give people the social life that is important to so many, whatever their preference for escapism, enjoyment and a night out.

Without hospitality we merely live to work rather than work to live.” for choosing to donate funds in aid of NHS Charities Together COVID19 appeal.

“This money helps us continue to support NHS staff, volunteers and patients during this crisis – now and in the future.”

John Herriman, CEO, National Emergencies Trust, added: “Super Hero Sunday is a brilliant initiative that is funded by our friends at Just Eat and its restaurant partners.

“We are delighted by the donations which will enable us to quickly get help to those that need it most right across the country.”

Super Hero Sunday is the latest move by Just Eat to support the extraordinary people who have been leading the fight against coronavirus.

So far, the food delivery app has delivered two million discounted meals to NHS and healthcare workers and their families, saving them £3.3 million.

They have also partnered with charity FoodCycle to deliver food parcels to the vulnerable and those in isolation, while putting in place a £10 million emergency support package to assist small, independent restaurants through the crisis.

Andrew Kenny, Just Eat UK managing director, added: “The fight against coronavirus requires a vast number of incredible individuals to go beyond the call of duty to keep us safe, keep the nation fed and keep this country on its feet.

“It’s only right that the efforts of each and every one of these everyday heroes are recognised.

“By coming together with our hard working restaurant partners to raise funds through Super Hero Sunday, we hope to make a real difference and ensure NHS workers, key workers and the millions on the frontline in our communities receive the support they need now and beyond this crisis.”

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The World’s 50 Best Restaurants Launches 50 Best For Recovery Programme The organisation behind The World’s 50 Best Restaurants is replacing its annual ranking, awards and related events with a three-pronged campaign, entitled 50 Best for Recovery – supporting restaurants worldwide in partnership with S.Pellegrino & Acqua Panna. The aim is to provide tangible financial relief where possible, as well as create and collate helpful resources for restaurant businesses as they emerge from the pandemic and seek actionable advice and support.

global reach to provide tangible help to as many restaurant businesses as possible across the world. We stand alongside our partners in supporting the gastronomic community as a whole and fervently hope we can assist in promoting and accelerating the rebirth of restaurants of all types after this unprecedented period of suffering. We truly believe we can and must all work in unison to give back to the restaurant sector and ultimately help shape a fresh and positive future.”

It has now announced the 50 Best Recovery Fund, with the generous backing of founding donor S.Pellegrino & Acqua Panna. The fund will be utilised to support a range of non-profit organisations working in different parts of the globe to aid the survival and eventual revival of the restaurant sector. Funds will be raised through donations from 50 Best’s partners as well as a range of accessible initiatives through which diners will be able to give back to their beloved restaurant industry.

Over the coming weeks, 50 Best will launch a series of fund-raising initiatives to encourage further contributions to the Recovery Fund, from corporate donors and consumers alike. This will include a 50 Best ‘Bid for Recovery’ Auction in June, offering food lovers the opportunity to bid for out-of-this-world gastronomic experiences from the restaurants and chefs featured on the most recent list.

50 Best also launches a 50 Best Recovery Hub online at theworlds50best.com/recovery – gathering and generating content that will offer advice, information and inspiration for the sector, as well as for food-lovers looking to play their part in sustaining and rebuilding our industry. At the same time, 50 Best will continue to recognise the passion, skill and determination of restaurants, chefs and their teams as they push towards reopening and revitalisation.

50 Best will host a virtual Recovery Summit over several days in September, with a clear focus on exploring how the restaurant world can thrive once again. Comprising a range of events including masterclasses, talks, case studies, interviews and discussion forums, the Summit will gather the global gastronomic community together online to share learnings, promote best practices and explore visions of a post-pandemic world for restaurants and diners.

After consulting with the restaurant community and analysing feedback, 50 Best has concluded that these three pillars support the areas where restaurants require assistance most. 50 Best for Recovery will provide essential fiscal stimulus, a source of reliable and regularly updated information and create a focal point where the community can share its experiences and look to the future.

William Drew, Director of Content for The World’s 50 Best Restaurants, says: “With 50 Best for Recovery, we aim to utilise our network, our relationships and our

It will also publish an e-cookbook entitled Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders, which will be downloadable in return for a small donation, as well as a #50BestRateMyPlate social media contest open to foodies across the globe. Home cooks will be challenged to prepare dishes inspired by the cookbook, with the best offerings judged by the relevant chefs and posted on 50 Best’s social feed. Further details of how to participate in all these fund-raising programmes will be released prior to each individual initiative.

The launch of 50 Best for Recovery follows the announcement in March that the proposed event programme for The World’s 50 Best Restaurants 2020 – which was due to take place in Antwerp, Flanders in June – has been postponed until 2021.

Furthermore, the annual list of the world’s finest dining destinations will not be released this year in any format. Instead, those restaurants voted onto the 2020 ranking-designate will be fully recognised in 2021, circumstances permitting. The promotion and celebration of leading restaurants will be more vital than ever in rebuilding confidence and excitement about eating out among the dining public and will therefore continue to be a focus for 50 Best.

All details of the campaign will be available on the 50 Best for Recovery webpage and Recovery Hub as they are announced, as well as via Instagram @TheWorlds50Best and Facebook @50BestRestaurants.

Pubs, Hospitality and Brewers Call On Chancellor to Save the Future of Pubs Following the announcement that pubs will remain closed until at least July, trade associations representing pubs, hospitality and brewers have today sent a joint letter to the Chancellor of the Exchequer, calling for measures to save the future of pubs.

Thanking the Chancellor for existing COVID-19 support, the letter then sets out the cogent economic and social cases for making extra efforts to preserve the Great British local.

The British Beer and Pub Association, British Institute of Innkeeping and UKHospitality, who between them represent owners and operators of 35,000 pubs across the nation, state their unwavering commitment to the safety of pub staff and customers, and cite the industry’s ongoing development of protocols to achieve that objective. The letter further sets out the crucial need for measures to provide tapered sup-

port for venues which will be unable to open their doors, or will do so at a loss.

Evoking the special place of pubs in British culture and society, the letter calls upon Chancellor Rishi Sunak for: • An extended, more flexible furlough scheme to the end of 2020, tapered to encourage people back to work only when it is safe, and gradually, if appropriate.

• Removal of the £51k rateable value cap on grant eligibility, to open funds up to the 20% of pub and hospitality companies that represent the bulk of trade and employees.

• Improved accessibility and eligibility to loans to ensure that businesses can access the necessary funds to survive.

• Additional support to brewers of all sizes, including on beer duty and

Now in their second year, the team behind Sun Rum can look forward to summer 2020 with enthusiasm as the brand steps into its own during the warmer seasons. It’s vibrant and modern identity twinned with an appealing, smooth taste seems to be wining fans nationally.

Founder Matt England says: “We’ve seen another year of uplift in golden rum demand as well as the other styles in the category. Since the start of 2020 we are pleased the scales have tipped somewhat whereby the majority of new accounts approach us as a result of recommendations by current customers rather than outbound sales pitching. To date, there doesn’t seem to be another brand on the market with the same styling and abruptness as Sun Rum, we are hoping that this will continue to play out positively for us.”

The summer season sees them step up their presence at events aligned with the brand values such as dance music festivals and beach parties. They’ll also be partnering with organisations to conduct beach cleans to help to give something back to the environment.

Enquiries: matt@maedengroup.com 07837579462 or sales@screambrands.com 01580 200044

access to grants and rates relief.

In a jointly issued statement the three associations said: “There are few things more cherished than the British pub. The current crisis casts an existential shadow over the future of these national treasures and we are calling on the Chancellor to act, before many of them – and their valuable jobs, social benefits and economic contributions – are lost to us for good.

“We know that pubs, hospitality and brewers can be crucial in driving economic recovery. We thank the Chancellor for his support thus far but urge him to enable venues across the country to play their role by opening in a safe fashion, when the time is right. Surviving the crisis can only happen with further support from Government, allowing pubs to not only pull through but deliver future prosperity.”

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Catastrophic Impact Of Social Distancing On The Night-Time Economy bringing about a new normal, ensuring the economy is protected if this were to ever happen again. Lessons must be learned, and steps are taken to safeguard the future of the sector.”

Whilst the sector recognises the scale of the problems faced; it must be realised that some business models simply cannot adapt to some of the expected government measures. The balance between the required measures to safeguard public health against securing the protection of the economy is a hard line to draw.

With the Government procrastinating over the future, the Night-time economy and events sector must act now and seek ways to adapt, diversify and remodel their businesses to survive during the lockdown.

Ambiguous announcements on timelines and the consistent threats of social distancing remaining once lockdown has been lifted are placing pressure on many sectors.

The sector is built on social engagement and social distancing is an uncomfortable reality which will only lead to businesses becoming financially unviable in quick succession following the lift of government measures. Reduction in a business capacity, enforced spacing, queue management, PPE, brings into question not only the viability, but whether this is something that can be managed in many spaces. Even before we account for the public perception of safety within our businesses.

Says NTIA CEO Michael Kill:“This goes beyond the current crisis; we must go further and use this experience to future proof businesses,

Peter Marks –The Deltic Group, National Chain:“Socialising in most town centre hospitality venues does not work with social distancing. It won’t work practically, or economically. Think standing areas, toilets, corridors, staff, and what would happen to the fire capacity? It is the same for pubs, bars, clubs, live music venues as well as most restaurants. It is not for us to determine when we should return to normal albeit most of our customers and staff are in the low risk categories. But what we need to know is that we have a long-term support package that includes furlough payments and a rent deal mechanism for forgiveness, not just building up debt to become a zombie company later. That way we can all be ready to give people the social life that is important to so many, whatever their preference for escapism, enjoyment and a night out.

Without hospitality we merely live to work rather than work to live.”

Dan Deeks – Motion, Bristol:“Social distancing has had a dramatic effect on our industry. Not only in the now as trading has stopped, but for the future. Confidence in going out will be low and spending from our customers will also be impacted due to economic effects. Coming back from this will be very hard, the challenge now is difficult but for example 3 months after opening will be even more so when bills need to be paid.”

Says Paul Daly – Roadtrip & The Workshop Zigfrid Ltd, London: “We

operate in a very over rented property in Shoreditch and this rent has evolved on the basis that loads of people come together, tightly together, and let off steam to amazing British & global music. My venue does not have the room to have only 50% or 30% of the customers in and survive the huge costs involved in keeping the lights on. I’m vastly experienced at what I do and automatically know that if the government throws us under the bus and demands that we open in the middle of this pandemic we will not survive.”

Peter Hunter – Botanical Garden, Liverpool: “There are changes and measures that will need to happen to industry to help it evolve in changing times. There is an obvious need that these are mandated measures and balanced with support, as systems such as reduced capacity across many industry venues render the business incapable of surviving the next few months. There needs to be consultation held with people inside the industry that have the day to day operational experience to figure out suitable best practices.”

The Night-time economy remains optimistic for the future, if we all get this right, and engage at the right levels to effect sector-specific recommendations, a comprehensive re-engagement strategy can be developed, supported by an extended financial support provision, through furlough, grants and loans.

A new landscape for the sector is anticipated and preparations for measures due to be imposed by the Government to safeguard Public Health are under way.

Furthermore, there will be considerations around the impact of resourcing, licensing and supplier management as well as understanding change in market conditions and customer needs on a business by business basis.

Budweiser Brewing Group UK&I Launches Return Your Beer to Support On-Trade with Excise Reclaim Budweiser Brewing Group UK&I, a proud part of AB InBev, has launched a platform to support the ontrade with reclaiming excise on kegs that go out-of-date within the current closure period.

Through the platform, outlets can pre-register their details, and once the process is finalised, provide the relevant keg evidence which would provide HMRC the ability to approve duty recovery. After following the correct procedures this would allow customers to create empty kegs for return, proactively manage keg returns safely, and ultimately prepare for re-opening.

The UK Government has committed to refunding the duty on any opened kegs that go out of date during the current lockdown. However there has been no centralised system in place for outlets to do so. The process for duty repayment has not been finalised yet, therefore at this time outlets can register their details and await further instruction. Budweiser Brewing Group is working in conjunction with both HMRC and the industry to ensure the process is robust, manageable and open to all.

This project highlights Budweiser Brewing Group’s efforts and investment in digital technology to support customers, partners and the industry. The brewer developed the platform with the support of Z-Tech, a global technology group that is part of AB InBev, and launched it within 2 weeks.

James Rowe, Director of Sales Operations, Budweiser Brewing Group UK&I, said: “Following the closure of pubs and the subsequent commitment from the government to pay back Excise Duty, we’ve been working hard to design and implement a simple solution to support our customers and members of the licensed trade. Return Your Beer provides a platform enabling outlets to create their account, record their beer waste and with the correct evidence allow us to support them in claiming their refunds. It will also provide safety guidance, proactive advice and relevant updates. We hope that other brewers will join us, unifying behind one single solution at this time of need.”

The platform is initially available to Budweiser Brewing Group UK&I customers at www.ReturnYourBeer.co.uk, and other brewers have been invited to join.

What Brands Are Doing To Adapt To Shopper Behaviour Issue 8

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By Bex Berry, Growth Director at Golley Slater Consumer brands Over the last two months, the world has been turned upside down, and things have changed both dramatically and quickly.

This also applies to how shoppers are changing their behaviour, with more consumers reverting to the big weekly shop as they queue in line for the supermarkets - and trading up normal choices for little pleasures in categories like confectionary, to cooking from scratch or spending more time on preparing for mealtimes as it becomes a nice break in the day. Due to these situations, we are also starting to see shoppers purchase more alternative options when doing their food shops.

Research carried by The Vegan Society, found that one in five Brits (more than 13 million) have cut down on meat consumption during the coronavirus pandemic with the society believing that this highlights how 'pressures on supermarkets and consumers alike are changing buying behavior towards a more ethical, compassionate alternative'.

Interestingly, the survey found that 41 percent of those who have reduced their meat or dairy consumption did so because of their preferred product not being available on the supermarket shelves, alongside the desire of sampling a product they wouldn’t normally. Maybe we'll be ordering that jackfruit burger more often then?

So, what does this mean for alternative brands who are trying to stand out on the shelf?

RIGHT MESSAGE, RIGHT TIME In the immediate timeframe, it is important that you are attracting the right person with the right message and at the right time to your brand.

With supermarkets limiting forms of communication in store, it is important that shoppers are aware of the brand and that it is already on their shopping lists or at least on their radar. At this current time, digital and social (both owned and paid for) is key. Recipe suggestions or inspiration are working really well in this space. A great example of this is from Wicked Healthy who jumped on the BBQ bandwagon and suggested meat alternatives.

Brands like this have been given the push to be more creative too.

Didn’t have the assets created to a high spec before lockdown? Well don’t worry, consumers are getting used to seeing more authentic content. The crux is ensuring you are giving them something they actually want to see and will engage with.

WHAT ABOUT DIRECT TO CONSUMER? There's no stopping this channel at the moment. We are seeing a lot of brands moving to D2C as shoppers look for alternative retail channels in the wake of traditional outlets closing.

When making this shift, there are a few steps which need to be carefully considered: Make sure you focus on the shopper experience – ensure that shoppers can navigate your site easily. Offer guidance and limited clicks to order.

The simpler the better!

Delivery – if you are not able to offer quick delivery, make sure your shoppers know this and flag it as early on as possible during their path to purchase. If you manage their expectations at the start, they won’t be contacting you in the future dissatisfied with their customer experience.

Offer low risk commitment – give shoppers the opportunity to try before they buy. Encouraging them to be adventurous within a channel that may not be well known to them, without having to make a full purchase or subscription commitment helps keep consumers coming back for more – and they're often more likely to become loyal purchasers in the long run.

WHAT'S IN STORE FOR THE FUTURE? Data from various sources shows that Brits are over indulging their way through social isolation, with one study showing that 61% of Britons have increased their alcohol intake since lockdown, this would coincide with the 2250% increase in Google searches for ‘Wine Delivery UK’.

Naturally, after great periods of excess, comes a ‘detox’. Whether it’s after a bumper few months post-social distancing measures, or indeed during the annual dry January period, it’s inevitable. Consumers are already more concerned with their overall health and immune systems, especially given the current situation.

Products that support consumers on this journey to better health and wellness will therefore thrive in this space. Kombucha chaser anyone?

Whilst we expect to see people returning to traditional retail outlets when the time comes, what this current situation has shown us is that consumers are comfortable with shopping online and adapting, so we expect this to continue. It could also mean more companies launching like independent supermarkets Mighty Small by Young Foodies (which launched in April to support smaller food retailers) increase in popularity, to support the brands that don’t have the ability to do it on their own.

During these (dare I say it) unprecedented times it will be interesting to see how brands navigate this ‘new normal’ and if the trial that we are seeing converts into the standard option.

US Restaurants Use “Dummies” To Enforce Social Distancing A US restaurateur has devised an ingenious and rather novel way to both fill seats and enforce social distancing for when the coronavirus lockdown lifts by populating his eatery with life-size showroom dummies (mannequins).

The Inn at Little Washington, a famous Michelin starred restaurant in Washington, Virginia, formulated the solution to enforce social distancing while at the same time maintaining the impression that the restaurant is busy. In agreement with social distancing guidelines, the Inn will operate at half capacity when it reopens, and chef and proprietor Patrick O’Connell has decided to “theatrically” dress tables in the din-

ing room with dummies rather than leave them empty. And to make sure that it looks as convincing as possible, the restaurant is working with a locally based theatre company to create the “sets.”

Speaking to The Washingtonian Chef Patrick O’Connell told that instead of leaving empty tables, he intends to fill them with life-size mannequins dressed in period costumes supplied by the Signature Theatre in Arlington, Virginia.

Waiting staff have been told to interact with the mannequins, including pouring them wine and asking about their evening.

O’Connell told the Washingtonian that staff have conducted deep cleans using infrared light in order to create a safe environment for diners. He added: “I think it would do people a world of good to reduce their anxiety level when they come out to a place which is still unaffected, because if you watch your television, you think that there isn’t such a place under a bubble.”

Faux humans aren’t the first bizarre interim dining measure to go viral amid the coronavirus lockdown. A vegan restaurant in Amsterdam aims to circumvent social-distancing concerns by having patrons sit in individual greenhouses.

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Outdoor Leisure

Café Culture - Pavement Profit

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.

the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

We 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

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

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

CINDERS Doubles Product Range

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

UK manufacturer Cinders Barbecues Ltd announces a doubling of its product range for 2020.

LPgas innovations include an operator-friendly wok burner for kiosks and trailers and two new barbecues which meet the latest UKLPG Code of Practice 24 for tented areas and build-ups.

‘This is our time to coordinate recovery with our distributors at home and abroad’ says Karen Swift, Marketing & Business

Development Director.

The 2020 range also includes an upgraded version of their popular half-size folding barbecue. ‘the new Festival SG80F is ideal for when customers begin to gather again in smaller groups, preferring outdoor areas whenever possible,’ adds Karen.

Call 01524 262900, email info@cindersbarbecues.co.uk, or visit www.cindersbarbecues.co.uk

Design and Refit Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels.

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For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, visit www.ccf-ltd.uk

Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm.

Drakes Bar Furniture - UK Bar Furniture Supplier We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items.

Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past.

With clever planning, seating gen-

erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up.

The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles.

We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture.

If you require a bespoke quote either call us on 01422 839 690 or you can send us an email.

See the advert below for details.

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

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Increase Awareness of Your Business With HFE Signs be a little goldmine!

The simple answer is awareness, I’m sure they do ok or they wouldn’t be there, but it was just by luck that we stopped, and we spent just over £50.

How many others drove past? How many more £50 could they have taken that day?

Awareness is a vital essential for any product or service if its going to a success – You might have the best Chef with the best menu and keen prices but no customers or you might have average pub grub slightly overpriced and be rushed off your feet.

The key to success is identifying you target market; do you have competition and what can you offer that they don’t? Once you’ve established your market how do you let them know.

I recently walked into a pub after my daughter’s gymnastics competition, the carpark was empty, it was 4:30pm on a Sunday. I popped my head in and asked ‘are you doing food’ – the lady on the bar pointed to the carvery, I called in the rest of the family and we had a super meal, absolutely what we needed after a busy day. Obviously, we’ll go back, and we’ve also told a few people.

So why was the carpark empty when the food was so good? The price was £8.95 for large and £6.95 for medium. There are a few pubs nearby but none of them have a carvery. I went away thinking that place should be full it has potential to

A simple Carvery Banner on the fence would make every passing car aware of what’s on offer.

Pubs, Hotels and Restaurants use Banners all the time for promoting offers and raising awareness.

HFE Signs have a wide range of pre-designed food banners just for this purpose. HFE Signs have Carvery Banners, Steak Night, Quiz Night, Grill Night and hundreds more – Even if you’re just looking for ideas you should check out their library!

HFE Signs have been designing and printing pub and food banners since 1996. A typical PVC Banner with eyelets 8ft x 3ft costs just £45+vat and if you order two, you get a 3rd FREE and also FREE UK Delivery! Check out HFE today at www.hfe-signs.co.uk

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits

When a vendor retains a credit card or debit card, or cent (90%) indeed handing over his or her ID card as security • Walkouts are reduced by at least fifty percent (50%) against running a tab or renting sporting or other equip- • Tab mistakes drop significantly and finally, ment, there is always some uncertainty • There is a major uptick in sales about the safety of the card whilst out of If you are concerned about how the customers’ possession.

CardsSafe works within the PCI scheme, CardsSafe® eliminates the need to Alan Gill from the independent PCI certiworry about any loss or theft as it is the fying company Orthus Limited states: “The simplest and most efficient way to ensure PCI DSS standard encompassed 264 conthe card’s safety from potential misuse. trols. CardsSafe helps to reduce the need to meet all of these through ‘compensating The CardsSafe® system has now controls’ which allow businesses to combecome the “best practice” way of hanply to the standard without having to dling credit and debit cards in the hospichange the way they operate”. In addition tality and leisure industries. More than to the commercial benefits the eighty thousand boxes are in use every CardsSafe® solution therefore helps merday and hundreds more are added every chants become PCI compliant, which truly week. gives peace of mind for all!

Customers who share their experience To order, please contact CardsSafe with our staff report these benefits: Limited on either of: Phone: 0845 5001040 • Chargeback drops by more than ninety peror visit www.cardssafe.com

Woodman Chairs

Woodman Chairs is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables.

The fact that we make gives us greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or

seeking to create a unique range or theme, again in both oak and beech, raw or finished.

Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum!

If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs.

For further details call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk

Design and Refit Sims - The First Port Of Call For Banquette Seating The Contract Furniture Group Issue 8

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.

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visits and installation fees.

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

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.

unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

Contract Furniture Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices.

We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a

Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Made to the same high standards as our premium range without setup costs, site

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk

ILF Chairs - Seating with Wider Appeal Crib 5 fire regulations.

The majority of our products are available in a choice of frames, colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery.

ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 30 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly, budgets!

We pride ourselves outstanding personal service with the motto ' No job is ever too big or too small – it’s customer satisfaction that counts'.

In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852

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Delivery times are generally 4 weeks from order, but we can also offer a "fast track" service for certain products.

Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

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

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Design and Refit

Trent Furniture’s Italia Bistro Chair Offers Italian Style at a Competitive Price Bring a hint of Italian style and quality to your establishment with the Italia Bistro chair and tall stool from Trent Furniture. The classic ladder-back design and customisable seat makes this range a perfect fit for any commercial environment from bars and pubs to restaurants, bistros and cafes.

The frames are crafted from solid beechwood and are available in a timeless dark oak or walnut finish. Expertly manufactured, they are durable, sturdy and easy to care for – perfect for a busy contract environment.

fashion using materials from sustainable sources. Trent Furniture offers a huge choice of upholstery patterns and colours which are hard wearing, easy to clean and CRIB 5 fire retardant. As the Italia Bistro range is upholstered inhouse you can even send your own fabric to fit with your décor and branding.

The plush and comfortable seat pads are created in an eco-friendly

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).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators,

Square One Interiors Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years.

Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes

The Italia Bistro Chair starts from just £29.90 and the Tall Italia Bistro Stool from £44.90 (plus VAT) See the Italia Bistro range and more great options at www.trentfurniture.co.uk or call us on 0116 2986 286 for more information.

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 this page for further details.

which would compliment the overall design.

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice.

Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names.

Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space!

Visit www.squareoneinteriors.co.uk

Proper By SCT Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between.

Products and Services out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service.

Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months.

Our full range is available to see on our retail website so please call 01202875280 or email trade@sctsct.com for a trade price list. See page 21 for details.

Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts, Cashews: VEGAN & GLUTEN FREE Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin.

All orders received before 2pm each day are sent

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For Lovers Of Speciality Coffee – The Jura WE8 Bean To Cup Coffee Machine Wherever customers can enjoy superlative coffee, the atmosphere is warm and relaxed Anyone who appreciates the finer things in life and the wide choice of speciality coffees, will love the WE8.

The WE8 offers 12 different specialities . JURA has perfected the complete brewing process for short, speciality coffees, allowing the WE line to make them to professional barista standard every time.

Cleanliness and hygiene are essential in the workplace, so integrated rinsing and cleaning programmes, combined with specially developed cleaning products for JURA coffee machines, ensure perfect hygiene at the touch of a button.

Because requirements vary

We now tick more boxes than anyone else in our field.

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from one situation to another, the WE8 comes with many options for programming and customisation. The amount of ground coffee and water can be adapted to suit personal preferences and the cups and glasses used.

WE8 packages are available with JURA I Ltr Cool Control and cup warmer, adding to the professional presentation of your customer coffee offering. The suggested daily capacity is 40 cups a day suiting many cosy pubs, bars, restaurants or staff rest areas.

To view the full range of JURA Professional bean to cup coffee machines and full information on JURA, go to uk.jura.com or sales@uk.jura.com or see the advert on page 2.

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits Lamb Weston Launches ‘The DUKES, A Proper When a vendor retains a credit card or debit card, or indeed handing over his or her ID card as security against running a tab or renting sporting or other equipment, there is always some uncertainty about the safety of the card whilst out of the customers’ possession.

CardsSafe® eliminates the need to worry about any loss or theft as it is the simplest and most efficient way to ensure the card’s safety from potential misuse.

The CardsSafe® system has now become the “best practice” way of handling credit and debit cards in the hospitality and leisure industries. More than eighty thousand boxes are in use every day and hundreds more are added every week.

Customers who share their experience with our staff report these benefits: • Chargeback drops by more than ninety percent (90%)

Caternet, Powered by Zupa Caternet is hospitality software developed with operators, buyers and chefs, who have all experienced the same operational and financial challenges as you. It is specifically designed to help the catering sector remove manual processes. You will buy more competitively, manage nutrition and allergen risk, enjoy paperless financial administration, and reduce overheads.

Our live price guide guarantees competitive purchasing for all your procurement needs, not just food and drink. Your trusted suppliers join Caternet for free, and if you’re looking for new relationships, we already have over 2,500 suppliers on board. There are no hidden dis-

• Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally, • There is a major uptick in sales If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”. In addition to the commercial benefits the CardsSafe® solution therefore helps merchants become PCI compliant, which truly gives peace of mind for all!

To order, please contact CardsSafe Limited on either of: Phone: 0845 5001040 or visit www.cardssafe.com counts or rebates.

Mirroring your approved budgets and utilising your existing finance system, our software provides you with full spend control. Simply set specific, authorised spending levels at a user, group or departmental level across your trading locations. Your budgets won’t be broken, and with paperless reporting, you’ll never chase an invoice or credit note again.

Meeting allergen and nutrition legislation is a constant concern.

Our comprehensive recipes module provides live data from supplier to servery, enabling you to build and publish recipes whilst remaining compliant.

Start saving time and money today.

023 8212 4099 www.caternet.co.uk sales@caternet.co.uk

Allergen Labelling: How to Meet Natasha’s Law Natasha’s Law was enshrined in the UK on 5th September 2019. The crux of the law is that all prepacked food will have to be individually labelled with ingredients highlighting all allergens.

The tragic events of 2016 leading to this law coming into force were reported nationally. Natasha EdnanLaperouse was a 15 year old girl when she suffered an anaphylactic allergic reaction to poppy seeds in a baguette. The product was prepared on site for sale on site and as such required no labelling under UK or EU law.

Natasha’s Law changes that.

Positive ID Labels can offer you a range of solutions to ensure you fulfil Natasha’s law:

• Printer – desktop, industrial or high speed industrial printers with printer software for your labels • Labels – printed to order with your brand design to any specification you want • Data Management Software – Nutridata LiteTM to ensure the data on your labels is accurate and legally compliant • Standalone Keyboard – allows you to run your printer without a computer • Printers & Labelling Software

All of our printers are supplied with the appropriate Label Direct for SOLOTM software.

This is a labelling software solution that allows you to design the layout and content of your labels. The software solution is licensed to the printer and can be installed on as many computers as you like.

Once you have completed design of your label, you can upload the label design and data to the printer.

Label Direct for SOLO uses a “What you see is what you get” interface so designing labels is as easy as it can be.

Visit www.pid-labelling.co.uk

British Chip That is a Cut Above the Average!

It’s the moment the entire country has been waiting for – discerning citizens rise up and prepare to rejoice in this great British occasion as Lamb Weston launches ‘The DUKES’, elegantly exciting, perfect pub chips – with chips this good, one can see why the British started queuing!

Allow us to introduce to you The Dukes of Chippingdom – Proper British Chips. Distinctively natural, gloriously golden, royally rustic, thick-cut chips – made from 100% British potatoes - The Dukes are more British than a British bulldog in a union jack waistcoat, spiffing!

We all know that everyone loves chips, and none more than pub goers; more than half (56.2%) of pub dinner occasions include chips, fries or wedges as a side, and chunky, thick-cut chips are the most ordered potato product in pubs*.

In a recent consumer test^ almost 40% declared their love of chips as a side, more than 60% said they prefer skin-on in a pub, and a whopping 72% said they are willing to pay a bit more in a pub for a British sourced product.

The most important attributes of a chip were cited as having a crispy outside, being thick cut with a fluffy inside and a having a hand-cut appearance.

Enter, The DUKES! Brought to you by innovative global leader, Lamb Weston, The DUKES are super tasty, irregularly thick cut

to appear homemade and distinctive in character. With gloriously golden edges, and a richly rewarding taste, Dukes will grace every plate with a guarantee of quality that’s as firm as a gentleman’s handshake.

These little beauties have been irregularly cut, with feathered, golden edges. They are beautifully crispy on the outside – even though they’re non-coated – fluffy on the inside, are available with skin-off and skin-on, and they’re ready to make their grand entrance, gracing pub plates across the land.

So come on, let’s make this chip nation proud! Be upstanding and make some noise for The DUKES! So far, they have already earned their place in the Craft Guild of Chefs highly esteemed Product Endorsement gallery, with an above average rating, they are Red Tractor certified and gluten free.

These are like no ordinary chips; they are the ultimate quintessentially British menu item with a proud and distinguished British heritage. 100% satisfaction guaranteed.

Chippingdom’s finest creation are proper pub chips, cut from British potatoes.

Step aside, pretenders to the throne, make way for the Proper British Chip. The DUKES are remarkably reliable, fabulously fry-able, marvellously moreish and British, through and through. Characterful in their cut, they’re fluffy and light, yet as reliable as a gentleman’s character and as crisp as his tailoring.

For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu or see the advert on the facing page.

* LW research 2019 & MCA Eating Out Panel 2018 ^ Consumer survey, 9th September 2019, London. 42kg of chips sampled with 310 consumers

Colman’s: The Classic Condiment That Always Cuts The Mustard

Colman’s is the nation’s favourite mustard(1) and has been a firm staple with the much-loved roast for many years. But what makes this British brand great is the story behind the locally sourced ingredients which give it it’s bold, distinctive flavour…

Whether it’s Salt Marsh Lamb, Dexter Beef or locally sourced Beetroot - we know that chefs are passionate about the heart of the dish. But it’s also important to ensure that these delicious dishes are complimented with great-tasting, quality condiments.

Colman’s perfected its signature English mustard way back in 1814 and today, its distinctive flavour is seen as a British staple – in fact 72% of guests agree that Colman’s is the original taste of mustard (2). Founder Jeremiah Colman was something of a perfectionist, grinding the mustard seeds not once, but twice, to turn them into a pungent, double superfine mustard powder - which is still a key ingredient in Colman’s English Mustard today.

However, Colman’s love for bold flavour extends beyond mustard - they have mint, horseradish, tartare and seafood sauce which are all made with British ingredients. They believe local sourcing is key in achieving knock-out taste. That’s why they have partnered with the National Farmers Union and Red Tractor in

support of the ‘Back British Farming’ campaign, which encourages consumers and operators to support the highest animal welfare standards, sustainable farming and great-tasting British-raised meat.

Although carefully roasted meat and flavoursome condiments are a favourite British pairing, condiments are wonderfully versatile – they can bring a kick to marinade, add glaze to pastry, enhance vegan & vegetarian dishes, and much, much more.

So, there you have it - As the nation’s favourite (1), Colman’s is an essential in any outlet, especially if roasts are on the menu! Whether in a pot or stirred into exciting new recipes, it is a key part of the celebrations this Easter.

(1) UK Nielsen Retail Grocery Value Sales MAT 02.11.19 (excluding brown sauce) (2) Consumer Online Survey, n=1,000 (UK=800 / Ire=200), Cambridge Direction Q2 2018.