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ISSUE 9

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UK’s 27,000 Pubs with Beer Gardens Should be Amongst First to Re-Open says Trade Body

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UK pubs may be allowed to partially open soon as the Government relaxes coronavirus lockdown restrictions. The hospitality and on trade sector have been closed since March 20 when the government implemented its lockdown. Government officials had previously suggested the UK’s more than 48,000 pubs would not reopen for many months. However, earlier this month Professor Robert Dingwall, a Government adviser said pub beer gardens could reopen, as long as they can maintain social distancing. He told BBC Radio 4's Today programme: "If it is a sunny weekend afternoon and the pub has a garden and the landlords are prepared to accept responsibility for not overcrowding that garden, I see no particular reason why it should not

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reopen." According to official recommendations, they could open by summer if they can maintain social distancing measures. Backing the call, The British Beer & Pub Association has said that those pubs with beer gardens should be amongst the first to re-open after lockdown. It says that pubs with beer gardens or outside terraces should be best placed to meet social distancing restrictions required for re-opening from July 4th, enabling people to enjoy their local community pub’s beer garden in the summer sun.

(Continued on page 3...)

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CLH Digital

Issue 9

Editor's Viewpoint

Opening Time - And It Can't Come Soon Enough! Welcome to the ninth 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. I am feeling rather “heartened”! Why, I hear you ask? Well, for starters, I have just read a comment by a leading Oxford scientist in theoretical epidemiology, Professor Sunetra Gupta, who said that pubs and restaurants could reopen tomorrow without posing a threat of a second wave of Coronavirus. EDITOR

Furthermore, to add to my optimism, I would say that I am fortunate to live in a rather beautiful part of the country, Bournemouth, and pretty close to its award-winning beach. I walk that way home every evening. This week I have seen the beaches beginning to fill up, ice creams and takeaway venues open, and a sense or semblance of normality beginning to return.

Peter Adams

I am not an epidemiologist, and never claimed to be, nor do I attempt to influence people, my opinions are my own. However, I have followed this crisis avidly and intently, from all sides, absorbing as much information as possible, listening to as many people as possible. I always felt that the Government’s handling of the crisis at the very start was so bad that it led to panic, eventually leading to the Government pandering to an hysterical agenda driven media who have, let’s be honest, called all the shots! I’m also of the opinion that within the next year an inquiry will reveal we made an absolute pig’s ear of the whole crisis and the lockdown of the entire economy was a catastrophic mistake. I am often angered when I hear the phrase “non-essential businesses”. Non-essential to who? RBC Publishing Ltd, publishers of CLH News in print and digital, is essential to me and everyone who works here. What would I be unable to do without it? Pay my mortgage for starters, put food on the table, clothes on my back, and all the other benefits - we enjoy the work and draw a wage. Take away the job and the wage then life becomes pretty bleak. So yes, I class this company and this job as essential (to me anyway)!

I say this partly tongue in cheek, but we are beginning to see “Cabin Fever” amongst the public. They, like me, have had enough of lockdown and want to get out and get back to a normal way of life. I still think July 4 is too far away and would be happier with June 4! The faster we get the economy up and moving, the less long-term damage. Opening beer gardens is a fantastic step, as an article in this issue states, customers could spend £3.8bn in hospitality in the first week of re-opening. If that isn’t good news, I don’t know what is. It could however be increased; significantly in my opinion. In an earlier blog I did highlight Spain’s approach. A Hospitality Association there vociferously lobbied the government to allow the phased outdoor opening of the hospitality sector, restaurants and bars, but insisted that these outlets to be able to extend their outdoor facilities without having to engage in lengthy and costly applications. The Spanish government agreed. So, it is absolutely vital that we lobby the Government here to do the same. Let’s get open and let’s have as much outdoor space as possible, but let’s not have to wait and spend large amounts of money trying to achieve it! A campaign is already underway to turn the UK’s streets into a gigantic outdoor hospitality venue allowing on-trade/licensed businesses to hit the ground running and put some fun back into the country. So, we would urge you to throw your support behind #UKGrandOutdoorCafé, a campaign to restart the UK hospitality industry by encouraging outdoor/alfresco dining and socialising and transforming public spaces and streets into al fresco dining spaces whilst adhering to physical social distancing. Once again we have some of the industry’s leading lights forward/experts to give an insight, not only on the crisis itself, but also to advise with guidance and best practice on how to help you through and to 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

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by


Issue 9

CLH Digital

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UK’s 27,000 Pubs with Beer Gardens Should Be Amongst First to Re-Open says Trade Body (...Continued from page 1) The trade association estimates that there are some 27,000 pubs across the UK with beer gardens – more than half of the UK’s 47,000 pubs in total. The BBPA has previously welcomed the news that pubs could re-open as part of phase three of the Government’s roadmap which starts from 4th July at the earliest. However, it has stated that more clarity is needed on the conditions pubs will need to re-open under in July and that Government must recognise that many pubs may not be able to meet the safety criteria and so be forced to stay closed beyond that date. To help steer the reopening of Britain’s pubs, the trade association is to work in partnership with the Government through its pubs and restaurants taskforce. It will offer its expertise and insights to the taskforce, including through offering assistance with pilot schemes, to help

ensure pubs re-open safely for staff and customers and under conditions that are operationally viable.

be amongst the first to reopen. This would let people enjoy their local community pub’s beer garden in the summer sun.”

There has also been speculation that Government is considering introducing more flexibility for pubs, restaurants and bars to use other outside space including pavements and could also be given permission to sell food and drink from street stalls outside their premises in the coming weeks.

Andy Wood chief executive of Suffolk brewer and retailer Adnams, has said pubs face bankruptcy if they are forced to follow stringent social distancing measures when they eventually reopen.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We want to explore all opportunities for our nations pubs to reopen safely and viably as soon as is possible. We are working with Government to consider all the possible options for re-opening pubs as soon as we can in a safe and viable way whilst meeting the required social distancing restrictions. “The 27,000 pubs in the UK with beer gardens will be amongst the best placed to re-open under social distancing conditions and so should

He said any harsh rules would make it “very difficult” for pubs to operate and proposed a reduction to one metre in terms of social distancing, as long as it does not come at the expense of people’s safety. Speaking on BBC Radio 4’s The World At One programme he said: “Well I think there’s quite a bit of evidence from the pub industry that operating with two metres in terms of social distancing is going to be very difficult and could lead to many bankruptcies in the pub industry.” He added: “Clearly there’s one part of us that would like to see the twometre distance rule reduced but that cannot be at the expense of the safety of customers, of communities and staff. So at the end of the day we’ve got to go with the health advice.”

UKH Calls on Government to be #FAIR4Hospitality and Support the Sector’s Roadmap to Restart Government at Westminster, Holyrood and Cardiff must invest in a fair and timely return for hospitality this summer, for the benefit of local communities, peoples’ jobs, national wellbeing and the British economy. That’s the central message of a new campaign launched on 20 May by trade body UKHospitality to highlight that businesses are ready to reopen in a safe and sustainable way given the right government support. UKHospitality represents tens of thousands of outlets in a diverse and dynamic sector that in normal times employs in excess of three million people and generates £39bn of tax for the Exchequer. With the Prime Minister setting out a roadmap for the sector to restart and proposals soon to emerge in Scotland, the

#FAIR4Hospitality campaign outlines four primary areas in which Government can deliver for Britain and allow hospitality to play a leading role in the recovery: • Wellbeing: Endorse the sector’s best-practice protocols and risk assessments for a COVID Secure restart • Workers: Ensure the furlough scheme is retained at full rate for hospitality until businesses successfully restart • Communities: Regulate to provide a ‘National Time Out’ on rent payments for the remainder of the year and a solution to address debt and costs for business • Consumers: Cut the rate of VAT for hospitality businesses to help boost confidence and incentivise visits to tourist destinations. As a first step, UKHospitality has submitted its best practice health and safety protocols to ministers for endorsement, which emphasise that the sector needs flexibility to operate safely and should not be constricted by a one-size-fits-all approach given the diversity of businesses covered. The Covid-19 pandemic has had a devastating impact, with a 21% decline in hospitality trade in the first three months of 2020 as the industry moved into lockdown – 10 times worse than the whole economy. In the second quarter there has been a near wipe-out of trade;

around a third of businesses believe they will never reopen some sites. Even while closed, the sector faces further costs – with no revenue and bills of up to £1 billion in rent and other overheads in the second quarter of the year. Kate Nicholls, UKHospitality Chief Executive, said: “Hospitality needs the UK and devolved governments to help us deliver for our customers, our employees, local communities and the wellbeing of the nation. We will be ready to restart (in England on 4th July and other parts of the country when allowed), but for the entire country to come together again after lockdown, governments must invest in a fair and timely return for hospitality and all those who rely on it. “The sector provides jobs and livelihoods in every city, town and village. But we are more than that, our venues are where communities come together – our doors reopening will be a true measure of national recovery. It is vital that reopening is done in the right way, at the right time and with the right support so that our industry can help rebuild shattered consumer confidence and bring the nation back together safely over the coming months. “The summer is a crucial time for the sector. The Great British public deserve safe accommodation, eating and drinking out experiences, holidays and leisure time; the financial cost is a justified investment in our nation’s wellbeing and the future of the economy.”


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CLH Digital

Issue 9

Adveco Advises Taking Legionella Precautions When Reopening Buildings Commercial hot water and heating specialist, Adveco, has offered a precautionary warning against the dangers of Legionella for businesses planning to open facilities under the Government’s ‘conditional plan’ to reopen society. “In response to Covid-19, an unprecedented number of business properties have been forced to close, often with little to no warning. As those businesses work towards reopening it is extremely important that some consideration is made to how to restart it without creating an unsafe situation if buildings have been shut and the hot water has been turned off,” advises Bill Sinclair, technical director, Adveco. “Stagnant (not moving) water, especially at warm temperatures (more than 20°C), creates the ideal situation for the proliferation of Legionella bacteria. Normally in hot water systems the risk is minimised by the temperature, constant flow and because the risk of Legionella in the incoming mains is relatively low. However, it can be present, and the risk to building occupants increases if: a water system is fed from a cold water tank instead of the mains; a hot water system has been turned off for more than a week; there are aerosol creating taps such as showers, whirlpool jacuzzi hot tubs, washing up spray faucets, and any building where occupants are elderly or immunocompromised.” If a business has been closed, and the hot water system has been off, and the building taps are mains-fed and occupants are low risk and then

it should be sufficient to do the following: • Find the Legionella risk assessment for your building and read it thoroughly • Start up your hot water system at least 24 hours before the building is to be occupied • Make sure all pumps are on • Make sure the hot water temperature is over 60°C Wait a few hours, or better still next day carry out the following:

The 20,000 Mile Hospitality Challenge Trade charity Hospitality Action is calling all cyclists, joggers, runners and walkers regardless of age or ability to collectively cycle, jog, run or walk 19,491 miles, the length of the entire UK coastline. The sponsorship funds raised will support UK hospitality employees who are facing ongoing financial and emotional uncertainty due to the Covid-19 pandemic.

• Find the Legionella risk assessment for your building and read it thoroughly • If you have a maintenance team with expertise in Legionella you should contact them before restarting the hot water system If you do not have such a team you must take advice from a firm that does or contact Adveco Technical Support for further information at adveco.co/contact-us/ in sponsorship will automatically be entered into a Thank You Prize Draw to win one of 25 bottles of Taittinger Brut Réserve. The top fundraiser will be invited to Champagne Taittinger in Reims when we are all able to travel safely, as a personal thank you from the Taittinger family. The trip includes travel, a two night fully catered stay and a tour and tasting at the Taittinger UNESCO cellars in Reims (worth £1,250), plus a magnum of Taittinger Brut Réserve. “The 20,000 Mile Hospitality Challenge” will replace Hospitality Action’s annual Tour de Cuisine Cotswold Cycle Challenge which was due to take place on June 8th and had raised in excess of £230,000 over the past 5 years.

Fitness fanatics and fitness newcomers are encouraged to participate in “The 20,000 Mile Hospitality Challenge” by cycling local lanes, jogging in the garden or roller-skating around the park, collecting sponsorship money as they go. The miles will be collectively clocked and logged online in an effort to light up the entire UK coastline…all in a socially distanced way! The challenge will start at 9am sharp on Thursday 4th June at the virtual starting point, Domaine Evremond – Champagne Taittinger’s vineyard in Kent. Participants have until 6pm on Monday 8th June to return to the vineyard’s virtual finish line having clocked up over 19,000 miles between them. The funds raised will help to support the employees of

• With a thermometer, check the temperatures from several non-blended taps that are as far as possible from the water heating system. They must achieve temperatures of more than 50°C within 60 seconds, and preferably hotter and faster • Run all hot and aerosol creating taps to thoroughly flush them. The minimum expectation for small, basic hot and cold water systems would be flushing through with fresh mains water. During flushing, all valves should be operated in the fully open position so that any particulate matter can be flushed through. For larger buildings with tanks, showers, calorifiers and more complex pipework, more extensive flushing is recommended. Due to the recent warm weather, it is likely that some increase in bacteria levels and biofilm will occur. Depending on circumstances, sampling and testing for different bacteria may be recommended and the system will require cleaning and potentially repeated disinfection. If your hot water system has been off, and your building taps and occupants are medium or high risk then you must do the following:

By logging your exercise, donating to Hospitality Action and cajoling others to sponsor you and join in, you can help make a huge difference to Hospitality Action’s work. From Land’s End to John O’Groats, Belfast to the Isle of Wight and beyond, Hospitality Action supports the length and breadth of UK hospitality. The challenge has been set and every mile will count! our much-loved hotels, coffee shops, pubs and cafes who have been some of the worst hit by the outbreak of Covid-19. As an incentive for taking part each participant who raises over £150

If you can clock up a mile or two (or 200!) to get Hospitality Action around the UK, simply follow the instructions and sign up here. All fundraising must be in accordance with government guidelines: https://bit.ly/2SWxly1

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Customers Could Spend £3.8bn In Hospitality In The First Week Of Re-Opening The UK public’s wish to get back, dine out or have a trip away with the family could inject as much as £3.8bn** into the economy within a week of lockdown measures easing. New research from Caterer.com shows that the majority of Brits (63%) are keen to support local hospitality businesses as soon as possible, providing the right safety measures are in place. The survey of more than 2,000 people revealed that nearly half (42%) of people have a new-found appreciation of the sector and 51% are eager for hospitality businesses to get ‘back to normal’*. In fact, almost a third (31%) of consumers are planning to go to the pub within a week of being allowed to do so, increasing to over half (53%) in London and 30% plan to dine out within a week of restaurant’s opening. With supermarkets, banks and other essential retail businesses paving the way for a socially distanced lifestyle, new ‘going out’ measures are being established by the hospitality industry. The insights from Caterer.com show that 62% of Britons would feel comfortable eating in restaurants that occupied every other table only and 55% would rather hospitality businesses only allowed groups of up to four people per table. Buffet-style restaurants have more measures to consider, as 70% of people would avoid buffetstyle restaurants until a vaccine is found. These figures support the call from the sector for additional support from the government in order to make operation financially viable. Consumers would even be prepared to pay a premium for enhanced cleaning in restaurants, bars and pubs (41%) and also for social distancing practices (40%). Other suggestions from customers to help make them feel comfortable to return to hospitality businesses include: • 54% think hand sanitiser should be provided for all customers and staff • 47% would like all staff to be trained on a new cleaning protocol • 36% think Social Distancing Managers should be implemented • 22% think that all staff should wear PPE • 18% think they should be able to order their meals digitally Interestingly, two thirds (67%) of consumers believe the government should provide support to hospitality

businesses that need it in order to survive. Several initiatives are currently being spearheaded by leading bodies within the industry including Hospitality Union’s #NationalTimeOut campaign, asking for a nine-month rent free period and UKHospitality’s sixpoint plan to help hospitality recover.

Issue 9

Unite, which represents thousands of workers in this sector, is calling for a summit of delivery companies, such as KNDL, Matthew Clark and Tradeteam Ltd; trade unions and other key stakeholders to formulate a strategy for when pubs, restaurants and the hospitality industry generally reopen. Unite wants to broaden out the summit to include the industry umbrella body, UKHospitality and the British Pub Confederation so that workers in pubs and restaurants can have a voice. Unite national officer for road transport and logistics Matt Draper said: “We represent thousands of drivers and dray workers across the country.

5

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Neil Pattison, Director at Caterer.com, said: “While this has been an incredibly painful time for the sector, it’s encouraging to see the public have a huge appreciation for what the hospitality sector provides to communities. There is strong appetite to support these businesses and workers in getting back on their feet. “While measures like having more hand sanitiser available and training staff to introduce new cleaning regimes may be more simply implemented, social distancing measures will mean far fewer customers can be served at one time. As a result, there is deep concern about how hospitality businesses will survive economically in the short and long term. We are grateful for the government’s support to date, however there is still much more work to be done and it’s vital that this continues.” Kate Nicholls, Chief Executive from UKHospitality comments: “Consumer confidence is going to be key once businesses begin to reopen. It is going to be a long, hard road back to normality and venues are going to need the support of their communities. If the Government wants to boost confidence further they can help us provide safe venues by cutting hospitality VAT, one of the objectives in our #Fair4Hospitality campaign.

Based in Dorset, SCT & SCT LIMITED is a family-owned and operated company serving the whole of the UK.

“It is encouraging to see that so many people are eager to support hospitality in their communities as soon as possible. It highlights what a fantastic social asset these businesses are and the great work our sector does all around the country.” The research reveals that customers have been doing what they can to help local hospitality businesses forced to close during lockdown by buying takeaways (28%), food parcels (9%) and gift vouchers (5%). Some 3.6m people have already started booking their Christmas party or meal out to help businesses with the cashflow they are in desperate need of at the moment. For further information and guidance please visit Caterer.com.

They provide high-quality snacks to retail and trade customers, including pork crackling and nuts. They have been creating these products for more than 10 years, and they are proud of the service that they are able to offer. The recipes have always stayed in the family, and this is how they are able to create their quality products.

PROPER PORK CRACKLING 9 flavours

Beer Delivery ‘Summit’ Called For By Unite A post-lockdown blueprint with health & safety at its heart needs to be hammered out for drivers, draymen, warehouse staff and hospitality workers across the drinks logistics industry, Unite, Britain and Ireland’s largest union, said earlier this week.

CLH Digital

parameters in the workplace for the return to work and the future.” One of the safety issues to emerge is that there are full kegs of beer and lager in pub cellars that have to be moved – however, Unite members are only used to removing empty barrels. Unite national officer for the food and drink industry Joe Clarke said: “Currently, we have full kegs in cellars with millions of gallons in barrels full of potentially stale beer. Our dray members are not currently geared up to removing full 22 gallon barrels as they usually remove empties. “This is a major issue – and why health & safety must be paramount. It would not be permissible to remove these heavy barrels under the current operating practices.

“They tell us very clearly that they want to engage constructively with their employers for a framework to get back to work safely, once the pubs and restaurants start to reopen.

“In a nutshell, a comprehensive discussion needs to happen with all those involved in the beer delivery industry – hence, the call for a summit. Health & safety issues should be negotiated before there is any consideration to possible redundancies and the future of the job retention scheme (JRS).

“To this end, Unite is calling for a summit of industry stakeholders as soon as possible to hammer out a blueprint that puts an effective health & safety regime at its heart, given the new social distancing

“More broadly, the government needs to come up with a coherent joined-up package to underpin the future viability of the UK’s 40,000 pubs on which the drinks logistics industry relies on.”

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CLH Digital

Issue 9

Coronavirus and the Business Interruption Insurance Debate By Susan Hopcraft, partner in the Dispute Resolution team at Wright Hassall any increased running costs and/or shortfall in profits for a set period and financial limit. Some policies have extensions that might apply to coronavirus losses, for which additional premium will have been paid. There are two main likely clauses:

BUSINESS INTERRUPTION (SPECIFIC ILLNESSES)

Organisations of every size have borne the brunt of the Government lockdown, imposed to reduce the risk of spreading Coronavirus, with many losing their entire business revenue overnight. Planning for such eventualities included adding business interruption (BI) cover to already expensive business insurance, safe in the knowledge that when trade is disrupted through no fault of their own, the policy would pay out and cover the inevitable losses. However, the growing number of refused claims is leading to calls for Government intervention, as even those businesses that included cover for forced business closure have had claims dismissed out of hand.

WHAT ARE BI POLICIES? Standard business interruption covers a business for loss of income during periods when they cannot carry out business as usual due to physical damage: typically damage to the premises caused by a storm, fire or flooding. The insurance might compensate the business for

Most extensions cover specific diseases, listed in the cover. These are diseases that are well known and understood. Covid-19 will not be named though, and this is likely to lead insurers to deny claims. Businesses will feel aggrieved by that when they bought cover for this type of circumstance. The argument will be that the clause was intended to cover disease closure and the clause could not have named a disease that did not exist. Some disease extensions are more general and do not specify certain diseases. In these cases, business interruption cover for Covid-19 is more likely to apply. Usually Covid-19 must have been present at the premises or within a short radius. This is because business interruption is supposed to cover the short period while premises are shut down for a deep clean.

ism.

PROTECTING YOUR BUSINESS

The clause might cover inability to trade due to a government restriction, which is what has happened with schools and bars/restaurants directed by the government to close prior to a full lockdown.

Understandably, a lot of businesses will feel cheated by the decision to deny pay-outs, especially as they feel they have taken steps to protect themselves from such a scenario.

Another issue arising out of businesses being temporarily closed is the need to let your insurer know if the insured premises are unoccupied.

The future of many businesses currently hangs in the balance and receiving the money for a claim could be the only way of coming through this difficult period.

There may be a clause in your property insurance that requires the premises to be occupied. The Association of British Insurers (ABI) has suggested that insurers will be more flexible over the requirements around these types of clause under current circumstances, but you should consult your broker/insurer if you are in any doubt.

THE CURRENT SITUATION For some businesses, the business interruption extension might be worded to enable recovery of losses due to coronavirus closure. For others, particularly where Covid-19 is not included in a specific list, cover may well be denied.

BUSINESS INTERRUPTION (NONDAMAGE DENIAL OF ACCESS)

Insurers will say they do not cover pandemics and do not charge premiums commensurate with that exposure. They might also say that it is for government to bail out businesses, for example, by the furlough scheme because this pandemic is so widespread and unexpected that it falls outside what private insurance ought to cover.

Another relevant extension is cover for losses because of people not being able to access the premises due to specific circumstances such as the police cordoning off an area due to an event such as terror-

Insureds will say that they were paying extra premium to extend cover to deal with precisely this sort of risk. Just because the disease was not known, that should not exclude them from cover.

Government Bounce Back Loans For SME’s Are Not Working Many small and medium sized enterprises which are keeping up to 16 million people employed in the UK are struggling to access the Governments’ Bounce Back Loan scheme, while others are ineligible, say leading tax and advisory firm Blick Rothenberg. Richard Churchill a business advisory partner at the firm said: “Whilst there have been many success stories there are still far too many occasions where businesses are struggling to access the funding. High volumes of enquiries have led to lenders websites crashing and difficulty in making a submission as well as delays in funding being received.” He added: “Whilst more lenders have become accredited, these only total 17, compared with nearly 70 for

If your business closes or is otherwise disrupted by coronavirus, you might have business interruption insurance to make up the deficit, but if you have tried that and the insurer has declined your claim, then contact a team of experienced lawyers for advice. About the author: Susan Hopcraft is a partner in the Dispute Resolution team at Wright Hassall. She deals with contract claims, including service agreements and restrictive covenants, insurance policies and issues relating to guarantees, warranties and breach of confidence. Susan also advises on professional negligence claims against valuers, surveyors, solicitors, brokers and accountants, fraud issues and recoveries for lenders. About the firm: Wright Hassall is a top-ranked firm of solicitors based in Warwickshire, providing legal services including: corporate law; commercial law; litigation and dispute resolution; employment law and property law. The firm also advises on contentious probate, business immigration, debt recovery, employee incentives, information governance, professional negligence and private client matters.

the main coronavirus business interruption loan scheme. This means some businesses are struggling to access the funding.” Richard said: “The Bounce Back Loan Scheme (BBLS) was a welcome measure by Government to speed up access to immediate critical funding of up to £50,000 to support UK Businesses. “Small and medium sized enterprises (SMEs) are the engine room of the economy and keep around 16 million people in jobs. Over 95% of the approximately 6 million businesses are micro businesses. Individually they have less than 10 employees, in total they represent a significant portion of the workforce.” Richard said: “however many of these are excluded from the BBLS. Borrowing is limited to £50,000 or 25% of turnover in 2019, meaning that they may have either just commenced trading and revenue is low, or they are involved in significant development before bringing their product or service to market, but they are not eligible for BBLS.”


An Open Letter to the Pub Sector from the BII, BBPA and UKHospitality

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The BII (British Institute of Innkeeping), BBPA (British Beer & Pub Association) and UKHospitality have sent a joint letter to their respective members, following their collaboration on a set of draft protocols for the safe reopening of pubs.

Novellini launch BeSafe walls to help the UK return to work safely

The draft was shared with BEIS (Department for Business, Energy and industrial Strategy) at the end of last week to feed into the Pubs and Restaurants taskforce – with Government ultimately publishing the final rules for how the sector reopens. In a joint statement, the trade bodies emphasised that the protocols were still in the initial stages of consultation with Government. “Working closely together as industry bodies we were keen to ensure that our members had an initial view of the potential requirements for reopening. We have developed the frameworks that will provide our members with an outline on how to safely reopen

their venues as soon as they are able, however we would caution against making costly, significant changes to their businesses ahead of the final requirements from Government.” Read the full letter at www.catererlicensee.com/industryletter

Brewers and Hospitality Operators Urged to Unite Behind a Virtual Beer Day Britain

With hospitality venues closed and social distancing measures likely to remain in place in the community, this year’s Beer Day Britain on June 15th is set to go ahead as a virtual celebration. It is a chance for the beer community to come together in a show of strength for the sector, and brewers and operators can use the occasion to connect with their customers as the countdown to hospitality reopening begins. Jane Peyton, instigator of Beer Day Britain is urging breweries and hospitality businesses to host online events such as pub quizzes, virtual pubs or beer and food matching if they have the channels to do so, and also encourage their customers and social media followers to participate in the National Cheers To Beer at 7pm. Confirming the virtual plans, Jane Peyton said “We cannot have the usual party in the pub this year for Beer Day Britain but we can still meet on-line to celebrate our national drink and never has it been more important to unite with a drink and to say Cheers to Beer.” The National Cheers to Beer entails raising a glass,

saying ‘Cheers To Beer’ and then posting a social media message using the hashtag #CheersToBeer. The celebrations, led by the toast, have trended on twitter for the last five years and Jane is hoping to make it six in a row. “The public have been so supportive of their local breweries during lockdown and Beer Day Britain is a good opportunity to celebrate the love and affection that they have for their favourite beers. But it is also a chance for pubs and other hospitality venues to get involved and remind everyone of the warm welcome and unique atmosphere that awaits them when they can reopen to serve that much longedfor pint. As planning progresses for reopening hospitality, I’d urge brewers, operators and anyone who wants to support British beer to do what they can to mark Beer Day Britain virtually and show that we’re united and longing to share a beer together in person – hopefully very soon.” Beer Day Britain is on 15th June 2020 and the #cheerstobeer toast will be made at 7pm that evening. www.beerdaybritain.co.uk

Licensed Trade Charity Announces Free of Charge Access to Mental Wellbeing App ‘Woebot ’ ®

During this COVID-19 crisis the Licensed Trade Charity continues to support licensed trade people across the UK with practical advice, emotional support and financial grants. Requests for support have grown by more than 300% during March 2020 (compared to March 2019) and we continue to develop and expand the services we offer to meet the needs of licensed trade people during the current situation. Through CareFirst, who deliver our 24/7 Helpline, we can offer the Woebot® App, free of charge for three months to people in the Licensed Trade. Woebot® is a personal, emotional guide that will check in with you every day to see how you are doing. He’ll help track your mood, change your thinking, set goals, practice mindfulness and gain insights into your patterns. Woebot® will help you feel better in the moment by walking you through techniques proven to work. All in fun, brief, daily conversations. Woebot® has been adapted to give specific support during the COVID-19 crisis and will work with users daily to reduce stress, combat isolation and help support with the symptoms of depression and anxiety.

Licensed Trade Charity Chief Executive Officer, Jim Brewster says “At a time when our sector balances huge emotional and economic pressures it continues to pull together, collaborate and support each other I’m so pleased to be able to offer this tool, free of charge, to further support their mental wellbeing at this incredibly difficult time.” Lesley Davidson, Director of CareFirst says “When accessing Woebot® through Care first, if the bot detects crisis language from the user, it will confirm with the user, and then provide resources – specifically directing them to one of our BACP (British Association for Counselling and Psychotherapy) accredited and employed counsellors” This valuable tool is offered to the licensed trade community at no cost through the Licensed Trade Charity with our thanks to CareFirst. To download Woebot® visit the App Store or wherever you usually get your Apps from or follow the link on the Licensed Trade Charity website you will need to use code cfgen to access the app free of charge for three months.

Workplaces around the nation are preparing for when the UK can return to a kind of normality. The Novellini Group presents a solution that will help to create safe working environments that are hygienic and adaptable. The BeSafe wall is a protective device that companies with any office, desk space, trade counters, cafe and restaurants can incorporate going forward. The primary benefit? Hygiene. Employees will feel protected with the BeSafe wall as it provides a barrier. Constructed from 6mm tempered glass, it’s easy to clean with any alcoholic disinfectant. In smaller spaces where it’s difficult to sit two meters away, the wall is a particularly helpful solution. Office teams aren’t the only ones who will be happy to see these walls put in place. BeSafe is a smart answer for all industries where contact with the public is required, such as pharmacies, retail counters, restaurants and public offices. Novellini can customise each barrier to suit the space with three versions (floor mounted, trade counter, and desks) and five different sizes. UK Sales Manager at Novellini, Stuart West says ‘We are looking to help the UK workforce where we can and these are a positive answer to those concerns about health and hygiene.’ As specialists in showers and design, Novellini are putting their skills to good use and many businesses across the UK will be pleased to find a safe and stylish solution. They are even available in several colours and glass finishes to suit the surroundings.

For more information contact Novellini UK on 01727 229922 or visit the website at www.novellini.co.uk For brochure and advice please email info-uk@novellini.com For large projects or orders, customized solutions can be evaluated. We are available to evaluate and propose BeSafe Wall solutions specific for your protection needs.


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RA Group Deep Dives into a Post Covid-19 World for the Hospitality Sector ty.

#2: Be safe and sustainable Marc: “Given where we are today, you have to look at it first from a health and safety perspective. There will be more disposables. But think about sourcing and recycling as a way to mitigate. A common theme I’ve seen is a doubling down in clients wanting to solve environmental issues. When. you have uncertainty – like now – systems are inefficient. Sustainability is another lens in doing things in a more efficient way. – How do you source better? Minimise waste? Buy food rescued from farms?” Riya: “This crisis has thrown out a lot of questions about food waste, respect for the environment and the way workers are treated... we support an eco-friendly, fairly compensated delivery fleet and our platform supports vendors on waste reduction.” In response to the Covid-19 crisis, RA Group has been working with some of the brightest start-up sparks in the tech sector drawing on their expertise and experience to gain invaluable future proofing insights that will ultimately guide us through the fog that lies ahead.

How to apply this? RA Group is working with partners like Waste Knot and FareShare to buy food that would otherwise be wasted and recycle food that we can’t use. Furthermore, supporting suppliers like Cup Club who offer ways to recycle or re-use single-use disposables.

Featuring great entrepreneurial minds with positive mindsets, RA Group hosted a panel discussion entitled ‘How to Covid-19 it like a tech start-up’ led by Alice Woodwark MD of RA Group UK featuring Julian Mills Founder and CEO of Quorso, Marc Zornes - Founder and CEO of Winnow and Riya Grover - Founder and CEO of feedr and Jon Braithwaite, CIO for Compass Group.

#3: Break the boundaries between home and out-of-home

Crucially looking ahead to coming out of the crisis were four new-found opportunities identified by the three start-up entrepreneurs. We dive into each of these in more detail, look at how RA Group are turning theory into reality and how to apply a best-foot-forward approach in these unprecedented times.

KEY FINDINGS #1: Less choice; larger rewards Riya: “Like with wartime rationing, we are going through a mentality shift with more tolerance for more pre-planning, more pre-selection and comfort with fewer options. In the past we have been way too used to seeing 18 different types of yoghurt. That excessive choice is where most of the waste happens.” Julian: “Choice has previously been important as a source of competitive advantage. What we can now see is that smart businesses are focusing on a few core lines. It’s now less about choice and more about the operational execution. I may not care if there are 18 types of yoghurt, but I do want there to be a yoghurt on the shelf when I go in there. I do want that restaurant to have everything on its menu even if that menu isn’t huge. “For most businesses, the defining characteristic coming out of this is: Can you really deliver an excellent experience when sites and supply chains are disrupted? Operational excellence will be key” How to apply this? Building in simplicity, reliability and favourite tastes into our new range of grab-and-go menus for our return to on-site catering – keeping the ingredients simple, reliable (British supply) and high-quali-

Jon: “We have seen a 2000% increase in number of users accessing our digital systems at Compass. I do believe this will be the new norm and people will realise it’s got some real benefits. That said, interacting on video is really intense and work-life balance is disrupted”. Julian: “We’ve gone from 6% to over 50% working remotely. We think a lot of those won’t go back to working full time in the office. This creates opportunities to redesign and reengineer how we work as organisations. How can we use data in a rich way to help run our organisations, rather than having managers running around?” Riya: “We’ve always seen flexibility be a key priority amongst the tech community, and now it will become the norm across all workplaces. We built our food delivery system with flexible organisations in mind. Flexibility is really important when we have no idea if we are going to see 1,000 or 300 people in the workplace on a given day... “Now we think we will see the reach of the workplace experience into home life. We will see home delivery kits and new ways for workplaces to support wellbeing, even when employees are at home. Companies are going to re-think the boundaries of where their involvement is in employees’ home lives. We have a role supporting these workforces not just when they are in the building, but their broader wellbeing and lifestyles outside of work as well.” How to apply this? RA Group have started webcasts for consumers that include cookery classes, wine tasting, kombucha making and nutrition & sleep advice. This is breaking boundaries between in- and out-of-home eating, positioning the brand as a broader food and wellness advisor to our consumers for the long term.

#4: Reinvent social interaction Riya: “Lunch is a very social occasion and the heart of how people interact with others. We need to think about how we use tech to bring back

interaction.... For example, integrating digital workplace chat into lunch offers, sharing ratings and favourites - and building conversation into our products even where we’re not allowed to stand near each other. “These lessons will be equally important to bricks-and-mortar based businesses. For example, we will need to find new ways of giving our consumers a warm welcome, if a mask makes a friendly smile much harder.” How to apply this? Within RA Group, kick started digital coffee chats, online pub quizzes and What’s App support groups to stay connected. Next steps to translate these digital tools to build a greater sense of community with consumers and teams.

POSITIVE STEPS FORWARD Marc – “Think through a two-phase future” “Phase 1: Post-lockdown world. Even without government restrictions, people will want to continue to distance themselves quite a bit. Be prepared for that. When people come back to the office, how do you make it the most collaborative environment that it can be? “Focus on gathering data. Observe and understand what it is that people are doing differently when they come into the office? What are their unspoken needs? What do we have to build in order to make this work? “Phase 2: Post-vaccine world. There will be a desire to get back face to face. People will want to gather. Trends pre-coronavirus will be accelerated. There will be more working from home. Health will raise in importance now that people are at home cooking and investing in their fitness. Digital collaboration tools will get better. How do you take advantage of these trends and tools, even when people are back in the office?”

Julian – “How do I reopen brilliantly?” “Plan now for how you are going to reopen better, faster and more flexibly than anyone else. How do you create a safe, healthy, amazing experience that is going to get out there faster than anyone else and suck up any demand that is out there? “Comparisons to last year and budget are out the window. You need to get much quicker at picking up what’s going on the ground quickly, finding people who are doing a great job in this part of the business and scaling it out across the rest of the organisation. That nimbleness and that forward thinking is what you need to be doing.”

Riya – “Really collaborate online” “Embrace technology and get people in your company connected digitally. In the past we have seen that organisations are reluctant to get employees signed on to systems where everyone is connected, but now we are doing this, and it’s shown us how adaptable, resilient and flexible workforces can be. “Understand how your org can align and collaborate online far beyond just web, video and chat tools. Really collaborate online. It’s likely to be a long time before workplaces return to the way they were, if ever, so teams need to be set up for embracing that change.” Visit www.ragroup.co.uk for further information about RA Group


Expanding CBILs Up To £200 Million Welcome, But Faster Delivery Still Needed The British Beer & Pub Association (BBPA), the leading trade association representing Britain’s brewers and pubs, has today welcomed the extension of the maximum loan size available through the Coronavirus Business Interruption Loan Scheme from £50 million to £200 million. The expanded loans will be available from the 26th May to large firms who do not qualify for the Bank of England’s Covid Corporate Financing Facility (CCFF) or have enough finance to meet cashflow needs during lockdown. The decision comes after the BBPA campaigned for the Government to expand access to finance, following a survey of its members which found that only 25% of pub operators and brewers had received confirmation that their application for a loan had been succesful. However, whilst welcoming the expansion of the Coronavirus Business Interruption Loan Scheme, the trade association re-iterated that far greater access to financial support is still needed for smaller pub businesses and individual operators. In a survey of its members, the BBPA found that only 11% of applications made by individual pub lesses and tenants for a Government backed loan had been successful. The trade association is therefore continuing to press the Government

to speed up the delivery of finance to smaller pub businesses and individual publicans. It is also continuing to campaign for the Government to provide additional support to Britain’s pubs and brewers who are amongst those most affected by the COVID-19 lockdown. Specifically by removing the £51k rateable value cap on grant eligibility to open funds up to 10,000 more pubs, as well as giving further support to brewers of all sizes through beer duty relief. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We welcome the expansion of loans for large businesses from £50 million to £200 million. We hope it will help those larger businesses in the beer and pub industry who haven’t been able to get access to finance as readily as hoped during this crisis so far. “Issues still clearly remain though with the speed of delivery of support for pub and brewing businesses of all sizes. It is clear these loans, as well as other Government support such as grants, need to be delivered much more quickly and expanded to more pub and brewing businesses to help get them through this period.

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CLH Digital

Recipes for Mental Health The Burnt Chef Project 'Recipes for Mental Health' has just landed at www.theburntchefproject.com This ebook contains 28 inspiring recipes from some of the UK's most creative chefs. Including recipes from: - Ryan Blackburn - Jean Delport - James Golding - Adam Handling - Adam Simmonds - Plus many more! The recipes in this book have been hand selected from some of UKs top chefs with the intention of fueling your creatvity, igniting your passion and providing inspiration for your next dish. Every chef published in this book is supporting The Burnt Chef Project, is raising awareness of the high volume of mental health issues suffered by staff throughout the industry and calling for change. Enter the coupon code PRERELEASE for 20% off at checkout

“The UK’s 47,000 pubs urgently need more support and for it to arrive quickly. The Government must deliver it now.”

Is Consumer Behaviour In China An Indicator For UK On-Trade Recovery? CGA has undertaken research from the epicentre of the COVID-19 crisis, speaking to 2,000 consumers from China’s most developed bar and restaurant markets, alongside Wuhan itself, to understand how consumers have reacted to the opening of eating and drinking out establishments. It paints a picture of polarised consumer attitudes. Findings from the research, undertaken in Beijing, Shanghai, Chengdu and Wuhan between May 7 & 11, show that since re-opening there is an almost exactly 50/50 split between those who have been out and those that haven’t. But, of the 48% of consumers that have been back out to eat and drink, the majority have done so multiple times. “This even split in a market in which eating and drinking out was a previously fundamental

part of daily life, highlights the apprehensive nature of consumers to go out again, as well as the precautions required to persuade consumers back into the out of home market,” said Phil Tate, CGA’s Global CEO. As with other markets, consumers are more confident about visiting eating out establishments. The venues that consumers feel most comfortable in visiting being mainstream and fine dining restaurants, followed by cafes and fast food outlets. At the other end of the scale nightclubs and leisure venues rank as the outlets that consumers feel least confident about visiting. The research also highlights a significant group of consumers for whom eating and drinking out continues to represent a risk and who do not plan to revisit the sector in any rush. Two-thirds of those yet to go out are also not planning to

in the next month, with the risks of secondary and tertiary waves front of mind. In all, 60% of consumers said that some, or all, of the venues that they would typically visit had re-opened post-lockdown, only to have to close again. The research delivers insight into how outlets and suppliers may need to shift strategy to adapt to new circumstances, including changes in drinking habits, the choice of where to visit and the impact on disposable income. It also delves into broader trends which may impact the longer-term fortunes of eating and drinking out, including the acceleration of health considerations, the impact of financial hardship on premiumisation and the renewed desire to ‘support local’.

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Dormant Offices, Hotels and Resturants a Breeding Ground for Diseases Other Than COVID-19, Experts Warn

As lockdown measures ease, returning to work across the United Kingdom is a cause of concern for many business owners looking to safeguard the health of their workforces. While COVID-19 remains a threat, efforts must focus on mitigating the threat of all diseases in the office environment to minimise further despair and disruption.

may need to use showers,” explained Bradley Wingrave, CEO of Smarter Technologies Group.

In preparation, the government has released eight guidance documents on how employers should make workplaces safe before employees return, with the main objective being to conduct a thorough risk assessment that is to be published on the company website where possible.

“However, we remain focused on providing state-of-the-art monitoring systems into business premises, and we are concerned that basic risks such as Legionella, that are poorly understood in the wider business community, will be missed.

As well as a risk assessment, the guidance reinforces the importance of COVID-19 mitigating actions, such as social distancing, surface cleaning and frequent hand washing. With these measures in place, an increase in use of the workplace’s water is to be expected.

“Rather, all of the normal issues linked to cleansing systems, air quality, temperature and pest control should be magnified. A staggered return to work may also overbear conventional systems as property managers contend with the concerns linked to the health of the workforce.

Legionella has long been a threat as a consequence of not carrying out regular checks of water and flushing systems and thrives in ‘Goldilocks’ systems, where the temperature is neither too hot nor too cold.

“COVID-19 has made the health of the nation a newsworthy topic, and employers will need to demonstrate a heightened duty of care in the workplace going forward, which is a requirement that Smarter Technologies Group is equipped and experienced to meet.”

As most offices have been mothballed during the lockdown, there has been a halt on the normal flow of water usage, which has effectively left water sitting in pipes for weeks, posing a risk of Legionella. Businesses such as pubs, clubs, leisure centres, spas, student accommodation, dental practices and military barracks are particularly at risk. Smarter Technologies Group, a specialist monitoring and surveillance engineering firm, has been working with building managers in these types of establishments to reduce the threat of Legionella through the introduction of the company’s combined automated flushing and tem-

“Like many companies during the lockdown, we have found ourselves being asked to turn our expertise toward the problems created by COVID-19, which we have solved with our FeverLink suite of products.

perature units. Placed on taps and shower fixtures, these units provide scheduled, automated temperature readings and flushing. As well as this, most standard offices these days have showering facilities available to staff. While progressive management teams are mitigating the risks of COVID-19 by subdividing offices and introducing temperature checks, special attention should be given to these less obvious parts of the office too, which could prove fatal in other ways. “Legionnaires’ is a respiratory illness spread in the vapour mist from air conditioning units, taps and particularly showerheads. To avoid setting off a slew of problems, trained facilities management staff at all businesses need to check the shower blocks, especially since more people will be avoiding public transport by biking or jogging to work and therefore

Learn ‘Beer Basics’ With A Master Beer Trainer Master beer trainer Christine Cryne will be leading a second ‘Introduction to Beer’ virtual session for budding enthusiasts on Saturday 23 May at 4pm. The session will be hosted at the Red (On)Lion, a virtual pub created by the Campaign for Real Ale to help beer lovers to converge over a pint of their favourite drink during lockdown. Free and open to the first 50 people to sign

up, participants will be asked to purchase a range of beer styles to join in the fun, including: • • • •

1 lager (ideally a Pilsner) 1 traditional bitter (amber of mid brown) 1 golden ale 1 porter or stout They will also be encouraged to bring their own tea and digestive biscuits, some coffee grains, orange or grapefruit juice, water and pepper to compare tastes.

This is no doubt a unique period in our industrial history. Although uncertainty prevails, solutions have been found through leveraging technology, whether that be in working from home, staying connected to friends and family at distance or keeping business operations running. That said, taking advantage of available technology may also be the best way forward in keeping our people and workplaces safe and ensuring compliance with both existing regulations and the new guidance that is cascading down from the government. Smarter Technologies Group – www.smartertechnologies.com Participants can choose whatever beer they wish of the above styles and are encouraged to support smaller brewers and are encouraged to use CAMRA’s new Brew2You app to find a local supplier near them. Master Trainer Christine Cryne said: “By the end of the session, attendees will be able to state the four basic ingredients in beer, say how the different ingredients affect the flavour in beer and distinguish between four different beer styles. I look forward to seeing you there!” To save your place, simply visit https://theredonlion.co.uk/ and click ‘Join’ – up to 50 participants can get involved, and it will be on a first come first serve basis. You will receive a code by email which you can use to enter the presentation on the date. There are new and exciting virtual events every week on at The Red (On)Lion. Check out our future events – or add and advertise online events of your own here: theredonlion.co.uk/events.


Government Introduces Legislation to Relieve Burden on Businesses Issue 9

The Government has introduced the Corporate Governance and Insolvency Bill in Parliament, which will put in place a series of measures to amend insolvency and company law to support business to address the challenges resulting from the impact of coronavirus (COVID-19).

The Bill consists of 6 insolvency measures and 2 corporate governance measures. The insolvency measures will provide vital support to businesses to help them through this period of instability. Business Secretary Alok Sharma said: "This is a particularly challenging time for businesses right across the UK, and we are doing all we can to support them through this period. "Our proposals have been widely welcomed by business groups. The Bill will help companies that were trading successfully before the COVID-19 emergency to protect jobs and put them in the best possible position to bounce back." The corporate governance measures will introduce temporary easements and flexibility to businesses where they are coping with reduced resources and restrictions. This Bill will do this through:

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• introducing a new moratorium to give companies breathing space from their creditors while they seek a rescue • prohibit termination clauses that engage on insolvency, preventing suppliers from ceasing their supply or asking for additional payments while a company is going through a rescue process • introducing a new restructuring plan that will bind creditors to it • enabling the insolvency regime to flex to meet the demands of the emergency • temporarily removing the threat of personal liability for wrongful trading from directors who try to keep their companies afloat through the emergency • temporarily prohibiting creditors from filing statutory demands and winding up petitions for coronavirus related debts • temporarily easing burdens on businesses by enabling them to hold closed Annual General Meetings (AGMs), conduct business and communicate with members electronically, and by extending filing deadlines • allowing for the temporary measures to be retrospective so as to be as effective as possible

pushing. The Bill should provide businesses with some very welcome respite from aggressive landlords and valuable breathing space to restructure their businesses. It is very encouraging to see the Government listening to the concerns of tenants and landlords, and acting decisively on what is a complex issue.

INSOLVENCY BILL PROVIDES RESPITE FOR TENANTS

The Bill introduces a moratorium on the use of statutory demands made between 1 March 2020 and 30 June 2020 and winding up petitions presented from 27 April 2020 through to 30 June where a company cannot pay bills due to COVID-19.

Commenting on the presentation of the bill UKHospitality Chief Executive Kate Nicholls said: “This is a very important piece of legislation from the Government and something for which UKH has been

Coronavirus Statutory Sick Pay Scheme to Launch May 26th A new online service will launch on May 26 for small and medium sized employers to recover Statutory Sick Pay (SSP) payments they have made to their employees,the Government has announced today.

CLH Digital

relevant rate of SSP that they have paid to current or former employees for eligible periods of sickness starting on or after 13 March 2020.

The Coronavirus Statutory Sick Pay Rebate Scheme was announced at Budget as part of a package of support measures for businesses affected by the COVID-19 outbreak.

Secretary of State for the Department of Work and Pensions, Therese Coffey said: “We are committed to supporting Britain’s small and medium businesses through this pandemic with a comprehensive package of support.

This scheme will allow small and medium sized employers, with fewer than 250 employees, to apply to HMRC to recover the costs of paying coronavirus-related SSP.

“This rebate will put money back in the pockets of millions of employers, ensuring they can hit the ground running as the economy re-opens.”

Employers will be able to make their claims through a new online service from May 26. This means they will receive repayments at the

Angela MacDonald, HMRC’s Director General of Customer Services, said: “Our teams have worked hard to deliver this scheme for employ-

“It should give some impetus for bringing landlords to the table to understand the pressures that tenants are facing. The majority of landlords have been cooperative but a minority have aggressively pursued hospitality businesses that are moth-balled, have no revenue and cannot hope to pay. It is also positive to see protection extended to landlords to ensure they are not obliged to pursue tenants. “Extension of the moratorium would allow more time for businesses and Government to get to grips with the scale of the crisis so we can begin to work out long-term solutions to protect local communities. Measures in the bill will provide more breathing space to deliver rent solutions with lower rent liabilities through mandated agreements.”

ers and their employees, to ensure they get the support they need. We want employers to be secure in the knowledge they will receive help as they care for their staff during this difficult period.” Employers are eligible if they have a PAYE payroll scheme that was created and started before 28 February 2020 and they had fewer than 250 employees before the same date. The repayment will cover up to two weeks of SSP, and is payable if an employee is unable to work because they: • have coronavirus; or • are self-isolating and unable to work from home; or • are shielding because they’ve been advised that they’re at high risk of severe illness from coronavirus To prepare to make their claim, employers should keep records of all the SSP payments that they wish to claim from HMRC. Further guidance is available on GOV.UK.


How To Lead Through Uncertainty Susy Roberts is an executive coach and founder of people development consultancy Hunter Roberts. She works with hospitality businesses internationally. When the hospitality industry slowly creaks back into life, the circumstances will be far from those we’ve been used to. There’ll be a delicate balance to be found between giving hygiene the absolute priority regardless of cost, and keeping other spending low enough to take into account a steep drop in income. While establishments aren’t operational, the management should be using the time to develop a very clear re-opening strategy. New ways of working should be planned, timetabled and costed, and staff re-trained. It may sound like a mammoth task, but with a methodical approach and a clear strategy in place, teams can be up and running in no time.

OUT OF SIGHT SHOULDN’T MEAN OUT OF MIND With the uncertainty around when establishments can be operational in any capacity, it’s important to ensure that people at home still feel part of a team. People on furlough can still take part in training, so seek out some online courses they can do to brush up on their skills. They don’t necessarily have to be in line with their current role – in fact, it would pay to give people skills in different areas. Re-opening with smaller numbers means people should be prepared to be flexible and multi-task. Keeping in touch on a personal level is also essential. Management should check in by video at least once a week for a one-to-one with each team member. A group call, perhaps on a Friday with drinks or a quiz, will help keep the camaraderie alive. An Instagram account where staff can submit photos of what they’re doing at home can also help keep the working relationships fresh. Regular customers shouldn’t be forgotten either. If staff are furloughed, make sure you know what is and isn’t allowed in terms of work. But for those who can work, assigning someone to look after social media and keep customers updated with your plans can help to retain loyalty. It can also give your customers an

opportunity to tell you what they expect from you when you reopen.

RIP IT UP AND START AGAIN Before you re-open, you’ll need to conduct a thorough audit of the premises. What fixtures and fittings could cause issues with new rules or create potential hygiene hazards? Will difficult-toclean soft furnishings need to be replaced with surfaces that can be disinfected in accordance with any new guidelines? There’ll be a lot of difficult decisions to be made by the person responsible for commercial finance, with a full evaluation of essential and nonessential spending. This will include the team members; some will be needed more than others, at least in the first weeks and months. In hotels, for example, the housekeeping team should be given priority over the concierge. Even if your brand is to excel in personal touches, customers will be hyper-vigilant about cleanliness and hygiene. While sourcing hard-to-find theatre tickets or cooking off-menu may be lovely services to offer, guests are far more likely to be more appreciative of daily room cleaning or a reassuringly visible presence of domestic teams in communal areas.

BACK TO BASICS With this new way of working will come new induction training; even the most experienced members of the team will need to relearn everything they know. Factor in time for inductions preopening, with regular refresher sessions as things move on. Training should focus on safety, hygiene, food and beverages and customer service. Teams will not only need to learn how to do things differently, they’ll also need to educate guests in these new ways too – there may be some resistance from those who don’t like change.

KEEP UP TO DATE The advice on how to deal with Covid-19 changes daily and keeping up to date with regulations could be a full-time job. Although the manager has ultimate responsibility for compliance, it’s unlikely they’ll have time to wade through the ever-changing guidelines. One person, or even a small team depending on the size of your operation, should be given the responsibility of identifying the relevant rules and feeding them back to the leadership team. Responsibility for this could be given to someone who otherwise wouldn’t be able to return to work. It might be a role that hasn’t been budgeted for in the past, but it’s one that should be given priority. When it comes to establishing new ways of working, priorities are the same regardless of the size of the establishment: positive, empathetic leadership, clear and concise communication and trusting people to perform their roles.

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The Ethical Chef’s Association Launches to Alleviate Suffering Caused by Food Poverty in the UK Led by chefs, the group will use food to create social change and support the vulnerable in society exacerbated by the current crisis 19 May 2020, London – Today sees the official launch of The Ethical Chef’s Association (ECA), a movement created to raise awareness of the extent of food poverty in the UK and to unite those willing to make a difference in alleviating the suffering, which has spiralled further since the outbreak of Covid-19. Led by a group of leading hospitality chefs in conjunction with communicator in progressive business thinking and opinion, EP Business in Hospitality, the alliance was born from a desire to help support and reduce the number of families across the country affected by hunger and lack of food. It is reported that 5 million* families across the UK are facing food poverty right now and the numbers are rising daily alongside the continued threat of Covid-19. The Association is made of up leading chefs that want to develop an agenda for change. The belief is that food is a universal language that reaches all; therefore it can also serve to bring people together and create the level of social change that is needed. Chris Sheppardson, CEO at EP Business in Hospitality, who is supporting the launch of the new Association explained: “There is genuine trust in chefs who have a passion for food and service. There is also a growing desire for more industry collaboration fuelled by the growing crisis that we all face together. This is about culinary professionals who are usually in competition, putting those personal agendas aside and working together towards a bigger picture for the greater good.” The ECA will operate with a two-pronged approach: to lobby companies within the hospitality industry to provide support, and for individual members to offer their services and chefs to support local food projects, food banks, family centres and meal distribution, thereby reducing the number of families facing hunger and food poverty. Sheppardson added:“More recently we witnessed the VE Anniversary celebrations, 75 years since the end of the Second World War. It seems very apt therefore, to launch this movement at this time as we continue to face a crisis that many have described as this generation’s war. The post war period saw real positive social change with the founding of the NHS, wouldn’t it be something if this period was the start of a movement to combat poverty?”


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Coronavirus and Bed Bugs: How To Protect Your Guests When You Reopen As part of their Coronavirus recovery planning, hotels should allow time for identifying and treating bed bugs before reopening to guests.

The damage from Covid-19 to hotels may not be over once the Government greenlights a return to travel, according to creator of smart pest systems, Spotta. The UK-based company reveals dormant bed bugs will live around a year without feeding, waiting for hotel guests to return.

But it’s not all bad news for hoteliers, according to Naylor: “Bed bugs are unlikely to be transmitted between buildings as people’s movement is restricted. Whilst dormant, the bed bugs also won’t be moving around your business, so you’re likely to find them where they were before shutting your doors. Having known infestations treated by specialists is key to providing your guests a safe environment to return to, whilst monitoring systems are a good way to ensure guests won’t get savaged as the bed bugs awake looking for a feed.”

“If your hotel had bed bugs before lockdown, you’ll find them again when you reopen,” says Robert Fryers, CEO at Spotta. “With a life span of more than a year, bed bugs are experts at conserving their energy when there’s no food available. And they’ll be hungry when your guests return.” Confirming Spotta’s warning to hoteliers, Dr Richard Naylor, director and chief entomologist at The Bed Bug Foundation, says: “As we’ve seen with ski chalets closed for months during their off-season, I expect the first overnight guests in hotels post-Coronavirus closures will be met by hungry bugs.” Naylor advised that while bed bugs are known to dislike light, rarely coming out during the day and hiding in the darkest places of hotel rooms such as under mattresses and in headboards, dormant bed bugs will awake from their slumber with an almost insatiable hunger.

He warned: “If they’ve been dormant for months, bed bugs will be highly aggressive, particularly when it’s dark. If really hungry, they may also lose their phobia of light. This means bed bugs are much more likely to bite when a host returns.”

Adds Fryers: “Bed bugs are attracted to carbon dioxide their potential host breathes out. They also like heat. To try and trick them into wasting their energy looking for food, you can up the heat in your rooms. However, we don’t advise hoteliers to take this route due to the monetary and environmental costs of heating an empty room. Instead, investing in a smart monitoring system and working with your pest controllers to treat any infestations are key.” Find out more at www.spotta.co

Big Will Not Be Beautiful When Reopening Pubs and Restaurants

People are cautious about going back to pubs and restaurants, and some are far more worried than others. New research from CGA has highlighted the groups that will need the most reassuring – and the occasions that are likely to tempt them most.

ate out at least monthly, but who will now only return to the market with caution, totalling 45% of the adult population. But they will be persuaded to come back if businesses are able to demonstrate that they are safe places to visit.

Even the most avid fans of eating and drinking out pre-COVID remain apprehensive about returning, latest CGA BrandTrack data shows. Only 29% of those who usually eat out multiple times a week say they would be comfortable going out again as soon as Government restrictions are lifted, compared to 22% for the adult population as a whole.

Over one in five adults fall into the fourth group of consumers who suggest they may significantly decrease how often they eat out. These consumers, who make up 21% of the population, used to eat out at least monthly, but now say they will return far less frequently – highlighting the potentially lower demand within any “new normal” even among once regular customers.

For drink-led occasions, the impact appears less marked, with 37% of people who drink out multiple times a week saying they would be comfortable in resuming visits to pubs, bars and restaurant as soon as restrictions are lifted. Crowds are most likely to put people off, while socialising in small groups is seen to be more acceptable, the survey of 5,000 consumers shows. In-depth analysis of the data has highlighted four distinct eating-out groups that will need to be addressed in different ways. The first group, biased towards younger consumers, requires the least convincing to return to previous habits. These are consumers who used to eat out at least monthly before lockdown, and they say they will continue to do afterwards. They make up 19% of the population. The second, and largest group, is made up of those who previously

The final group contains those who previously ate out less than monthly and who suggest that they will not change that frequency, equating to 1 in 20 adults. These groups highlight the probability of decreased footfall post reopening, even with precautionary measures, such as distancing between tables, enhanced cleaning protocols and availability of hand sanitiser, which will be essential and may convince some nervous customers to return, but far from all. The research also reveals the occasions on which the population would be most and least comfortable going out once pubs, bars and restaurants start to open up. The type of occasion that most consumers would feel comfortable with is to ‘catch up with friends”, with 64% of those that would have

done so before saying they would be confident in doing it again once they are able to. Next come “personal celebrations’ and ‘romantic occasions’, with about half the population suggesting they would be comfortable with these in a pub, bar or restaurant. Conversely, the occasions for which consumers show most apprehensions are those associated with large crowds and capacities, with 62% of consumers who previously went out to music concerts or gigs saying they would not feel comfortable doing so even once restrictions are lifted. ‘Watching sporting events’ and ‘nightlife and late-night occasions’ follow as the occasions where there is the least confidence. ‘Business meetings’ also appear within the list of top five occasions that the public would feel apprehensive about. “These consumer predictions also highlight a potentially polarising impact on day-to-day life. ‘Everyday occasions’ appears in both lists as an occasion that consumers would feel comfortable with but also one that consumers would not feel comfortable with, perhaps suggesting that, while for some consumers a regular drink or bite to eat may be considered too risky to be worthwhile, for others getting back to normality is a priority. It may be that people will simply be happier with the familiar, such as people they know, “ observed CGA’s Head of Consumer Research Rachel Weller.


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


Fancy a Pint? – Outdoors of Course… be happy to temporarily waive such provisions). • There can be no restrictive planning conditions preventing takeaway or offsales. Bear in mind that some outdoor spaces in England and Wales will have been designated by the local authority as a designated public place (DPPO). It’s important to note that these powers do not make it a criminal offence to consume alcohol in a designated area, but it is an offence to refuse to comply with a constable’s request to stop drinking alcohol in the area.

The Government’s eased lockdown rules in England means that we are now permitted to sunbathe or picnic in public spaces, provided that socialdistancing guidelines are adhered to. Unfortunately for residents of Scotland and Wales, they will have to wait a bit longer until these restrictions are relaxed. The current easing of restrictions does not authorise crammed beaches and parks that we’ve been seeing in the press, but it does signal a move towards normal life resuming. Newspapers are busy publishing photos of customers enjoying their ‘first post-lockdown pint’ in parks and other public places. Supermarket sales of alcohol have boomed during lockdown, but it appears that canned beers cannot compete with the attraction of a draft beer (albeit served in a plastic glass). But are these off-sales of alcohol legal? Whilst pubs, bars, cafes, restaurants and other licensed establishments must remain closed for on-sales, there is nothing in the Regulations preventing such establishments from opening to provide off-sales. For pubs and bars lucky enough to be located close to public spaces, such as parks and beaches, this could prove to be a lifeline. Where re-opening pubs for off-sales is commercially viable (which in many cases may not be the case), there are several important caveats: • The establishment must have a licence or permission which permits off-sales of alcohol. • There can be no conditions on the licence or permission restricting off-sales (e.g. where consumption of alcohol sold as an off-sales is only permitted in a specified area). • Customers must not consume the alcohol on the premises (which includes any area of the premises, such as a beer garden or other outside area). • Social distancing measures must be in place at the point of sale and inside the premises, to protect both staff and customers. • There must be no restrictions on off-sales in the lease (albeit landlords might

If a premises licence does not permit off sales, or has restrictive conditions, it is possible to vary the premises licence (e.g. via a Temporary Event Notice (TEN) or full variation). Applications can also be made to remove restrictive planning conditions. Fortunately, it is not necessary in England to apply for change of use as there has been a general relaxation of planning use classes, so that pubs (A4) and cafes/restaurants (A3) can temporarily operate as takeaways (normally A5) for food and alcohol. Operators must be extremely careful to ensure that: • customers are not permitted to drink alcohol sold for consumption off the premises within the curtilage of the premises; nor to sit on any outdoor furniture or in a beer garden or other external area; and • that any off-sales of alcohol do not result in crime and disorder, public nuisance (e.g. drunken fighting or pavements being blocked by drinkers) and/or public safety concerns. Measures to protect the public will vary depending on the venue, but operators may want to consider using door supervisors to maintain social distancing, reviewing payment methods (contactless payment rather than cash being preferable), having appropriate signage about social distancing, removing furniture and roping off external and internal areas. Irresponsible operators risk their premises licence being reviewed, receiving a closure notice or being prosecuted if off-sales of alcohol lead to disorder, nuisance or public safety. Even those complying strictly with the law will no doubt by closely monitored by the authorities, especially if the ‘R’ rate begins to increase and if social distancing is being ignored. The brilliant #GrandOutdoorCafe campaign (the proposal to convert public spaces and highways into al-fresco drinking and dining spaces), has yet to be backed by Government. Nevertheless, if the sun continues to shine, there will be continued demand to have a drink whilst relaxing outdoors. It may be some time before pubs are permitted to re-open internal areas, so this is an option to return to phased trading in the meantime. This article is for general information purposes only and does not constitute legal or professional advice. Given the risks involved, any pub considering re-opening as an off-licence is strongly advised to seek legal advice. Niall McCann (niall.mccann@keystonelaw.co.uk) and Richard Williams (richard.williams@keystonelaw.co.uk), licensing and regulatory partners at Keystone Law.

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Point A Hotels Announces ‘Weekend Of Thanks’ For NHS Staff Point A Hotels will dedicate all of its hotels, free of charge, to NHS staff for a special ‘Weekend of Thanks’. Once lockdown restrictions are lifted, the thank you weekend will run across all nine Point A locations – situated in the heart of London, Glasgow and Edinburgh. Guests who work for the NHS will stay completely free of charge, as well as being treated to some extra special surprises on site. “Over the past few months, we have watched from home the heroic efforts of our NHS staff as they battle COVID-19”, says Point A Managing Director Nic Wenn. “When safe to do so, we can’t think of anything better than offering these heroes a free weekend away where they experience some heartfelt hospitality and can relax and reconnect with their loved ones.” To be eligible for the weekend stay, NHS staff will be able to register and book online using information from their ID cards. “With thousands of NHS workers forfeiting time with their own families and loved ones – some of them even having to temporarily move out of their own homes, missing out on holidays and celebrations at home, this seemed like the least we could do,” continues Wenn. With the Government indicating that the lockdown could end within the coming months, Point A Hotels endeavour to host the ‘Weekend of Thanks’ in late August, once hotels are able to safely reopen. While the situation is still developing, you will find more information on how to register for your stay at www.PointAHotels.com and our social channels from June.


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#UKgrandoutdoorcafé Campaign Launched To ‘Restart’ The Hospitality Sector Turning the UK’s streets into an enormous outdoor hospitality venue could allow on-trade businesses to generate revenue again, say the organisers of a new campaign Operators are being asked to support #UKGrandOutdoorCafé, a campaign to restart the UK hospitality industry by transforming public spaces and streets into al fresco dining spaces whilst adhering to physical social distancing. The brainchild of by Alan Lorrimer, (who has written to the government) www.ukgsoc.org/wp-content/uploads/2020/05/GreatOutdoor-Cafe-govt-letter-8.5.20-3.docx.pdf founder of live music venues The Piano Works, the campaign recommends that seating on pavements, squares and open spaces outside of restaurants and bars be allowed, and has called on Government to “temporarily deregulate” and grant local authorities powers to allow tables and chairs outside existing hospitality businesses without having to apply for lengthy planning permission. The scheme requests that operators would be allowed the flexibility to expand their current licensing conditions and trading hours, with no additional fees charged and zoning regulations until September.

With selected spaces becoming allocated pedestrianized zones, the public can enjoy physically distanced meals and drinks with members of their household safely. Fundraising for food and drink vouchers is a key component to the campaign, allowing key workers working on the frontline to use the venues. The campaign also asks that strolling musicians be allowed to entertain outside guests. Several operators have shown their support for #UKGrandOutdoorCafé, however, the schemewill need much further support to become a reality. Alan Lorrimer, founder of The Piano Works, said: “This initiative aims to safely get people back onto our high streets and into our town and city centres. “With the Government’s help, we can break down the barriers of nervousness and anxiety slowly. Dining and drinking outside whilst enjoying the great British summer is an exciting and safe place to start on our journey to recovery.” For further details visitwww.UKGSOC.org and sign up to support #UKGrandOutdoorCafé campaign.

UKH Calls For Government Action On Rent To Protect Hospitality Jobs UKHospitality has written to the Government urging it to intervene and broker a solution that solves the current stalemate on rent in the sector. Without this, the trade associations warns, there will be widescale job losses and business failures in the coming months. In a letter to Business Secretary, Alok Sharma MP, UKHospitality has highlighted that, despite an announced moratorium on enforcement action, hospitality businesses are still being aggressively pursued by a minority of landlords. These businesses, the vast majority of which have virtually no income and are closed during lockdown, are still being threatened with winding-up petitions, having deposit funds taken and being served with County Court Judgements. In circumstances where landlords have offered rent deferrals, this will just lead to an accrual of debt which will be incredibly hard to pay back as hospitality businesses will be trading below normal levels for the foreseeable future. UKHospitality warns that although the Government has urged tenants and landlords to work together to find solutions, the commercial property market is effectively broken. In a recent survey of sector business leaders from CGA and Fourth, rent payments and securing landlord agreements were the top priority for 67% of respondents. The letter calls on the Government to urgently step in to broker a solution at a high-level Ministerial summit, based on the following principles:

• All relevant stakeholders must be involved • Government intervention – both financially and legislatively – is necessary

• The assumption that the vast majority of hospitality and leisure businesses will not be able to pay rent for the remainder of 2020 • There must be a ‘sharing of the pain’ between tenants, landlords, investors and Government • Action must be taken swiftly, with a resolution before the next quarterly rent date at the end of June. UKHospitality Chief Executive Kate Nicholls said: “In June, sector businesses are due to pay nearly £800 million in rent, having been forcibly closed and generated no income for over three months. We appreciate that landlords have their own financial pressures and the majority of landlords have been happy to work with tenants to find solutions, but a damaging minority continue to put pressure on beleaguered hospitality businesses at the worst time. “Having discussed this issue with a vast number of industry bodies, it’s clear we need a National Time Out on rent as the vast majority of hospitality and leisure businesses will simply not be able to pay for the rest of the year. The Government must step in quickly to help hospitality businesses, landlords and investors find a mutually beneficial solution. We are ready and eager to sit down with all stakeholders to thrash out an equitable solution, with the Government acting as honest broker. “If the commercial rental market collapses, it will be to the longterm detriment of the whole economy and lead to millions of hospitality workers losing their jobs and swathes of businesses permanently closing their doors.”


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Businesses Warned to Put Covid-19 Risk Management and Control Measures in Place Before Re-Opening As lockdown rules on businesses begin to be relaxed, Howes Percival warns that coronavirus risk management and control measures must be in place before companies allow workers to return to the workplace. The Government has published new Covid-19 secure workplace guidance for businesses in England. The guidance, which operates alongside current health and safety rules, contains practical advice for returning to work safely for businesses where employees cannot work from home. It covers eight types of work environment including factories, construction sites, offices, takeaways, labs, shops, vehicles and work in other people's homes. While the guidance is non-statutory, Howes Percival is warning businesses that it should be viewed as best practice. Following the guidance is likely to demonstrate compliance with health and safety duties in respect of Covid-19. Robert Starr, regulatory law expert and a Director at Howes Percival, explained, "The partial lifting of the coronavirus lockdown rules was welcome news for many companies. But, before they re-open, companies must consider the risks in their workplace of spreading the virus and take measures to mitigate it. For example, the ‘new normal' way of operating may include the redesign of workspaces, the introduction of one-way systems, or staggered start times to help maintain social distancing. "Compliance with the Government's guidance will no doubt be challenging for some employers, but failure to do so could present a significant financial and reputational risk. Despite the unprecedented nature of the Covid-19 outbreak, the Government has already signified that it won't hesitate to take action against any employer who chooses not to comply with the guidance or otherwise fails to take appropriate action to control workplace risk. "The threat of enforcement action for non-compliance is a very real one. The Government has provided the Health and Safety Executive with additional funding to allow it to monitor coronavirus compliance, including conducting random spot checks. We assume compliance monitoring will also extend to Local Authorities where they are the relevant regulator." Robert Starr concluded, "Navigating the coronavirus pandemic and its aftermath will be a massive challenge for us all. To keep their employees and customers safe, businesses will have to adapt to new and unfamiliar ways of working. In addition, the heightened societal concern around the threat of Covid-19 could lead to increased resistance from workers and, in some cases, whistleblowing to the authorities, if they feel that they are being forced to work in difficult or inadequately protected conditions."

COVID-19 SECURE WORKPLACE GUIDANCE MANAGEMENT OF RISK Employers have a duty to reduce workplace risk as far as is reasonably practicable through appropriate risk control measures. Businesses should undertake a Covid-19 risk assessment and take any necessary preventative measures identified. The significant findings of the risk assessment should be shared with employees.

Government guidance suggests that employers of 50 or more workers should publish the results on their website. The guidance outlines steps which should be worked through in order as part of the assessment process and covers increased handwashing and surface cleaning, continued working from home (where possible), social distancing measures or (where not possible and the activity needs to continue) additional mitigation measures such as modifying the task, use of screens, time limiting the task and fixing teams. The guidance explicitly states that "no one is obliged to work in an unsafe environment."

WHO SHOULD GO TO WORK? People are still required to work from home unless they are in a sector where the Government is encouraging people to return to work (only where they cannot work at home). The guidance provides information on the monitoring and protection of vulnerable staff. Existing rules on self-isolation remain, therefore anyone who has Covid-19 symptoms or lives in a household with a symptomatic person must not return to work.

SOCIAL DISTANCING MEASURES A key control measure to avoid the transmission of Covid-19 is maintaining social distancing in the workplace with workers keeping two metres apart wherever possible. The guidance provides practical advice on how this can be achieved and the types of things that should be considered across the different working environments including both physical and operational changes where the social distancing requirements cannot be met. The guidance also makes recommendations as to how best to manage customers, visitors, and contractors.

HYGIENE Increased frequency of cleaning and the introduction of improved hygiene measures are promoted by the guidance with employers being encouraged to consider facilities for handwashing/sanitising on entry and exit to the workplace; greater cleaning of surfaces that are touched regularly; and guidance to staff on effective handwashing procedures. There are also recommendations to assist with the receipt of deliveries into the workplace.

PERSONAL PROTECTIVE EQUIPMENT (PPE) Where already in use in a workplace as part of an employer's risk management measures (for non Covid-19 risks), workers should continue to wear PPE as required. However, the guidance does not advocate for additional PPE beyond what is normally worn as a protective measure against Covid-19. In workplaces where PPE is essential, such as a healthcare setting, and for tasks identified by a risk assessment as requiring PPE, it is the employer's responsibility to provide it and ensure it fits properly. For more information on Howes Percival's Regulatory and Compliance services visit: https://www.howespercival.com/services/regulation-and-compliance/


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ACAS Launches New Guidance On Mental Health During Coronavirus Workplace expert Acas has published new guidance to help staff manage their mental health at work during coronavirus.

Acas’ new advice is clear that in any of these situations, we all need to look after our mental wellbeing and offers some practical steps to take:

A new Acas-commissioned YouGov survey conducted during coronavirus has found that nearly two out of five employees working from home felt stressed, anxious or experienced mental health difficulties due to their working situation.

• • • •

The poll also found that: • One in two people working from home felt isolated; and • Seven out of ten felt that they were missing social interactions with others at work. Acas Chief Executive, Susan Clews, said: “Many employees are working from home for the first time during this pandemic and it is clear from our poll that it is a very stressful or anxious experience for many people. “The Coronavirus lockdown has created lots of extra challenges such as a lack of social contact with work colleagues, feeling alone, trapped or struggling with childcare responsibilities. There’s also a real anxiety around the impact of the virus itself, job security concerns whilst on furlough and genuine worries around whether it is safe to physically return back to their workplace. “Our new coronavirus mental health advice covers all of these different workplace situations and offers practical advice on how workers, managers and bosses can support their colleagues during this difficult time.” During the coronavirus pandemic, many people may be working from home, leaving home to go to work or on temporary leave (‘furloughed’).

stay in contact with people – talk to colleagues or friends about how you’re feeling have a routine – so you plan in advance what you’ll be doing each day keep active and exercise make time for activities you enjoy People working from home may feel isolated. Acas’ top suggestions on how to help include:

• • • •

talking to your manager about hours and when to take breaks discussing what kind of contact you’d like, possibly more video or phone calls mix up work so that it involves calls with other staff plan coffee breaks into your routine with other staff to keep in touch There has been some initial easing of lockdown measures which has prompted some staff anxiety around safety and a physical return to work. Employers have a ‘duty of care’ towards their staff. This means they must do all they reasonably can to support employees’ health, safety and wellbeing. This includes: • making sure the working environment is safe • protecting staff from discrimination • carrying out risk assessments Acas’ full advice includes practical steps for employees, managers and employers to help everyone’s mental health during this difficult time. Please see: www.acas.org.uk/coronavirus-mental-health.

Heineken UK Launches The New Payment And Loyalty App Helping Pubs Reopen HEINEKEN UK announces launch of Swifty, a new payment and loyalty app to help on-trade operators navigate contact-free reopening and adapt to post-lockdown government measures. The second in a series of support measures announced by HEINEKEN for the UK on-trade, Swifty follows the launch of The Pub Collective online resource, which went live last month. In collaboration with The only way Togo, Swifty was developed specifically for pubs, bars and restaurants. The easy-to-use app allows operators to take orders on all food and drink menu items, incentivise visits and manage footfall digitally, without the need for physical contact with the customer. In line with the government’s expected reopening guidelines, hospitality operators will need to meet social distancing and hygiene standards when opening their doors to customers. Swifty supports these measures and eliminates the need for physical contact at the bar by enabling customers to view menus, place an order, and pay their bill directly from their phone. By turning every stage of the ordering and payment process into a simple contactless transaction, Swifty enables operators to meet social distancing guidelines whilst crucially demonstrating their commitment to the health and safety of staff and customers. In addition, Swifty will allow operators to gather insights into their customers’ purchasing behaviour by monitoring peak sales periods, buying preferences and demographic information. Additional features to help operators get back on their feet will include promotions and loyalty campaigns designed to encourage repeat visits, and a

reservation management feature that enables venues to monitor and manage footfall by letting users reserve tables in advance. Starting at just £24 per month, Swifty is a total retail solution available to all operators, across all food and beverage brands. With three tiers of packages – Swifty Lite, Swifty Premium and Swifty Plus, Swifty offers greater flexibility for operators to select the service that is right for their business and budget. What’s more, existing HEINEKEN and Star Pubs & Bars customers can get their first four months of Swifty Lite free*, to help further support pubs in keeping operating costs low at this difficult time. HEINEKEN UK Head of Data Driven Commerce On Trade Matt Rix, comments: “We know many outlets will find adapting to new social distancing measures extremely challenging. Swifty is designed to make that process as easy and successful as possible for both customer and operator. The aim is to make customers feel confident when visiting outlets during the immediate reopening and keep them coming back long into the future as we transition in to the ‘new normal’.” “While Swifty is a technology solution, it has the benefit of being backed by HEINEKEN’s wealth of experience in the hospitality industry. By combining our expertise as brewers, retailers and suppliers with an industry-leading mobile solution, we’re able to uniquely provide our customers with the means to kick-start their operations once lockdown has been lifted.” For more information on Swifty, please contact Hello@SwiftySupport.co.uk or visit Swifty-app.co.uk/business.


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Over Two Years’ Worth Of Profit Warnings Issued In 2020 By FTSE Travel & Leisure Sector FTSE Travel & Leisure companies have issued 54 profit warnings to date in 2020 (13 May 2020), equating to over two years’ worth of warnings (2019:23 2018:28), according to EY’s latest Profit Warnings Report. This figure is six times the number compared to the same period last year (1 January 2019 to 13 May 2019) – when EY recorded nine. Exposed to the impact of national lockdowns, 95% (51) of warnings issued by quoted travel and leisure businesses this year have cited COVID-19. By percentage of companies warning in the UK, FTSE Travel & Leisure was the most dramatically affected in Q1 2020, with 70% of the sector issuing a profit warning in Q1 2020 – followed by Industrial Materials (63%) and Retailers (61%). Christian Mole, Head of Hospitality & Leisure at EY, UK & Ireland, comments: “The hospitality and leisure sector was hit hard and fast by the necessary actions employed to limit the spread of the coronavirus,

with the sector almost entirely shutting down overnight. Whilst government support, particularly the job retention scheme, has assisted in conserving cash and minimizing business failures, surviving the initial lockdown is just the first hurdle. The challenge now is how to navigate a new form of normality in the face of continuing social distancing measures.”

RECORD BREAKING UK WARNINGS In Q1 2020, a total of 301 profit warnings were recorded by EY, almost equal to the entire number issued in the whole of 2019 (313) and 5% higher than the total for 2018 (287). Compared to the same period last year (Q1 2019), warnings rose from 89, representing a 238% year-onyear increase. Although 77% of UK profit warnings blamed COVID-19 in the first quarter of 2020, it is worth noting that significant parts of UK plc were struggling before the pandemic. In January 2020, EY recorded UK warnings had increased by 43% year-on-year, when compared to the same month last year. Lisa Ashe, UK Restructuring Partner at EY, comments: “COVID-19 has created new problems, but it has also accelerated existing structural change and exacerbated existing weaknesses. When lockdown lifts, it will undoubtedly ease some pressures, but these underlying issues will remain. Businesses will need to plan carefully to consider what the new

‘normal’ looks like for both customers and suppliers and reshape their businesses accordingly.”

A DIFFICULT REBOOT Looking ahead, EY expects the number of UK profit warnings to fall, but distress levels to rise – with echoes of 2008 to 2009 and the aftermath of the financial crisis. Notably, there were more insolvencies in 2009 than 2008. Christian Mole commented: “Anticipating a staged end to the lockdown, we expect travel and leisure sub-sectors to recover at different paces. Broadly speaking, travel will emerge more slowly behind leisure and hospitality. “However, whilst we expect to see a gradual re-opening of hotels and lodgings such as holiday parks, where domestic demand could be bolstered by the forthcoming enforced quarantine period on travel into the UK, the position in respect of pubs, restaurants and many other leisure attractions is more problematic. Even if these are permitted to open again in July, as the latest Government announcements suggest, it is difficult to see how these businesses can operate profitably as long as current social distancing requirements are in place. Continuing Government support in respect of both salaries and potentially rent costs will therefore almost certainly be necessary for a significant level of re-openings to take place.”

Hop Blessing Continues In Lockdown as ‘Virtual Vicar’ Leads Annual Ceremony Surrey-based Hogs Back Brewery is celebrating its annual hop blessing despite lockdown, with a ‘virtual vicar’ conducting a socially distanced ceremony shared via the brewery’s website and social media channels. Rev. Claire Holt, of St Paul’s Church in Tongham, where Hogs Back is based, officiated from the hop garden next to the brewery, accompanied – at a safe distance – by owner Rupert Thompson and a handful of team members who recorded the ceremony. The hop blessing is being broadcast today, Ascension Day (21 May), which was traditionally a day when crop blessings were held. Last year, around 200 people gathered at the brewery for the celebration, enjoying an evening among the growing hop bines with a pint of Hogs Back TEA (Traditional English Ale). This year, the virtual version is being shared with 25,000 people, including Hogs Back social media followers and members of the brewer’s Tongham TEA Club of loyal local drinkers. Thompson said: “The hop blessing was so popular last year that we were determined it should go ahead despite lockdown. We’re grateful for the support of Rev. Holt, who also conducted last year’s blessing, and the blessing of our original, smaller hop garden in 2014. “We are delighted to be involving our local community with the event via social media. It’s not quite the same as standing in a sun-filled hop field with friends, but

we’re pleased we were able to continue this annual tradition. “Happily, our hops have not gone into lockdown, in fact the recent warm weather has encouraged healthy growth and we’re hopeful of a bumper harvest in September. We’re also hopeful that we may be able to hold a real Hop Harvest Party rather than a virtual one – even if it has to be smaller scale and socially distanced.” Rev. Holt said: “Like everyone else, St Paul’s Church has adapted to lockdown, and I’ve become a ‘virtual vicar’ to my congregation. I was pleased that Hogs Back were able to adapt their hop blessing, and happy to lead prayers for the hop garden, the brewery, and all who work in them. “Ascension Day was traditionally chosen for crop blessings as by this time in the year, new growth would be shooting up – as we can see in the hop garden today. Traditionally, a group of young and old people, usually led by the priest, would walk round the boundaries of the parish, stopping at each boundary post to pray for the protection of the crops.” With the hops now blessed, the Hogs Back team led by estate manager Matthew King, will now be tending the bines carefully to encourage a healthy harvest in September. Three varieties are being grown in the new garden: Fuggles – used in the brewer’s flagship TEA ale; Cascade – used in its Hogstar Lager; and Farnham White Bine – a local variety that they have revived from near-extinction.


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The “Gin Bubble”- Not About to Burst Any Time Soon! “I want someone to look at me the same way that I look at gin” trade meant staff would turn around to service it from an optic. It would be in a small Paris Goblet wine glass, Difficult to believe that twenty years ago, gin was seen and you’d be asked if you wanted ice and lemon. Now, as the “tumbleweed drinks category”, there was little with gin often served in specific glassware, there is far investment and scarcely anyone was drinking it! more theatre to the pour, and the whole experience is The WSTA, which has championed the cause of British far more visible, as many more on-trade outlets pour gin in the last few years, is predicting that, far from drinks at the bar.’ slowing down, domestic gin sales will smash the the impact of quality mixer shouldn’t 100 million bottle barrier within 12 months, " Let the beAgain, underestimated. This, says Woodhams, has whilst sales overseas will continue to grow. put gin in a new category and makes it suitevening According to the WSTA’s Market Report, able for more occasions. ‘A quality product, beGIN." with quality mixers and theatre around the total UK spirit sales last year were worth over £11 billion, with around 400 million bottles sold – serve makes for a more interesting, exciting, meaning that 1 in every 5 bottles of spirit sold in the acceptable, and suitable for different drinking occaUK in the last year was gin, and according to a statistic sions,’ says Woodhams. in 2018 1 in 16 consumers drink gin each day, considerKantar Worldpanel Alcovision data shows that we ing it a “primary choice” of alcoholic beverages. drink gin on the same occasions as we would drink wine In pubs, bars and restaurants, gin enjoyed even – for example with food. stronger growth, with an incredible 56% increase on last year’s volume sales – nearly 6 million more bottles were sold in the 12 months to March 2019 than in the 12 Gin is, comparatively, easy to make, hence the craft months to March 2018. revival. You don’t have to age gin (unlike many other The relentless pace of gin growth shows little sign of spirits categories) so the production is requires less capslowing down, as Britain’s craft gin producers continue ital and time. Moreover, the process of flavouring the to innovate and experiment with new brands, flavour spirit adds enough value to make this a profitable venprofiles and colours. ture for those ready to get on with distilling – hence the roughly 200 companies distilling gin in Scotland, where Miles Beale, Chief Executive of the Wine and Spirit the infrastructure and equipment already in place for Trade Association, said: whisky make this venture very appealing. “It’s been another phenomenal 12 months for gin and, In the gin category, the amount of competition has despite recent reports suggesting the gin bubble may actually been very beneficial. This choice for consumers have burst, our numbers suggest the exact opposite – leads to more visibility, and has also enhanced the idea not only is gin’s popularity here to stay, it’s now worth that a consumer can customise the drink to their perover £3 billion annually. sonal preferences. ‘Choice is a virtue of the category,’ According to data from Kantar's Worldpanel division, says Woodhams. ‘It allows customers to be, or be seen gin is officially the nation's favourite spirit (having over- to be, more discerning. Different bars and pubs will have taken whisky) – over a quarter of the population have a different serve for each gin so the customisation is purchased Gin (including flavoured/gin liqueurs) in the also very visible, and the proliferation of mixer flavours last 12 months, up from just over 10% 4 years ago. Gin creates an even bigger choice.’ brands have also really succeeded in connecting with Interestingly, while people enjoy this perception of younger consumers: 4 years ago, 43% of 18-24s told us choice, most people still choose standard gin and that they drink gin, it’s now 55%. So what has standard tonic – but there are lots of options to happened? support that choice. Smile,

million abroad in 2019.

The huge success of gin is a relatively recent phenomenon, with craft gin distillers and premium gin brands almost tripling during the past 6 years, driving a massive trend, especially amongst younger people who previously considered it an old-fashioned tipple. Gin is the largest spirits drink in the UK and is enjoyed by millions of people on a regular basis. The idea of "the gin bubble bursting", that suddenly hundreds of thousands of people are going to stop drinking gin, is very far fetched. Other drinks, such as rum, tequila, flavoured vodka, even sherry, have been touted as the next gin, but none of them are yet anywhere near challenging gin. Whilst gin e ’r " You o growth is slowing premium flavoured gins t like Boe Gin are still growing, and we are the gin ." looking forward to another summer of c i n o t my gin. Once called ‘mother’s ruin’, gin was actually incredibly popular in the UK back in the 1700s – in fact, it got somewhat out of hand. There were around 7000 (legal) gin shops in London alone, plus many more distributers acting outside the law, in the 1730s. By 1743, England was consuming 10 litres of gin per person annually. The Gin Act in 1751, plus a greater demand for tea and some bad harvests making gin more pricey, put an end to this massive craze. Fast forward to the 21st century, and the latest figures from HM Revenue and Customs show that British gin sales abroad, in 2019, were worth £672 million – up 9% on the previous year.

SUPPLY & CHOICE

PREMIUMISATION & POSITIONING

"

there’s gin!"

There have been a number of factors that have conspired to make gin a more popular Total sales of gin at home and abroad are now worth choice with consumers, with the origins being over £3.2 billion, with the WSTA using the figures to the acquisition of (and subsequent marketing investmark one month until the 2020 Budget, as they urge the ment in) Bombay Sapphire. It established the notion that Chancellor to support British spiritmakers so that they there was something you could ‘trade up to’ in gin, says can prosper both at home and abroad. Matt Woodhams, Director at Kantar Consulting. ‘Gin was for the most part a standard category with no In 2016 export sales of gin broke the half a billionpound mark for the first time and since then the popu- widely available mainstream premiumisation route. The beauty of the bottle, and the imagery and visual appeal larity of British gin has seen sales continue to soar. around Bombay Sapphire, plus the marketing activation, Thanks to the growing interest in British gin, which has gave it premium back bar appeal.’ been dubbed the ‘ginaissance’, UK gin exports are worth ‘The subsequent arrival of Hendricks, with its distincmore than double the sales in 2010, which reached just tive flavour, serve and positioning, and engaging marketover £288 million. ing activity bringing the brand to life, added to the Britain sends more gin around the world than it does interest in premium gin, alongside renewed investment beef, wheat or beer, with gin sales worth 14% more than in what had been fairly dormant brands like sales of British beer overseas – sales of British Beefeater and Plymouth.’ beer totalling £590 million abroad in 2019. In " We fact, Britain sends more gin around the world believe in than it does beef, wheat or beer, with gin sales lo v e at first With gin being comparatively easy to make, a worth 14% more than sales of British beer multitude of ‘craft’ gin brands have sprung up, overseas – sales of British beer totalling £590 gin." boasting both local credentials and unique flavour combinations that play into the premiumisation trend.

FANCY GIN

According to Kantar Worldpanel, flavoured gin has been one of the biggest success stories in recent years. Pink gin’s association with growing categories like spritzes and the light, refreshing aperitivo, as well as Prosecco cocktails, has helped to widen the gin category by expanding the occasions upon which gin is consumed and keeping it very much on trend. The penetration of flavoured gin has grown at 160% year-on-year, testament to both the changing tastes of more adventurous consumers but also the influx of craftier gin products on the market. This has been driven by younger shoppers who are attracted by the sweeter taste, a trend reflected across categories as varied as fruit wines, flavoured vodka, and fruit cider.

Despite the belief that the “bubble will burst”, UK consumers are remaining as faithful as ever to their cherished gin. However, this popularity in this category has brought forth innovation, as consumer interest in an crowded marketplace of uninventive products wanes, increasing numbers of people are turning to an entirely new segment: ultra-premium gins. Flavoured gins enjoyed a record year in 2018, with a 751% increase in sales in the UK, the research showed.

NINE THINGS TO KNOW ABOUT THE PINK GIN PHENOMENON 1. Sales have more than doubled in a year Sales of pink gin in the year to mid-May 2019 were £392.0m—a remarkable eight-fold increase on the previous 12 months. Time will tell if pink gin is a fad or here to stay, but for now its sales growth can’t be ignored.

2. It’s attracting new adopters In line with sales, the number of British consumers drinking pink gin has more than doubled in the last year—from 2.2 million to 5.1 million. More than half (54%) of them say they don’t drink gin generally, which suggests that many have been temped away from other spirits and cocktails to try pink gin.

3. Stock is soaring By mid-May 2019, more than 61,000 licensed venues were stocking pink gin—a number that has more than tripled in the last 12 months.

4. Drinkers are often female and young... Who is drinking pink gin? CGA’s BrandTrack survey reveals that seven in ten (70%) consumers are female—a higher proportion than for all gin drinkers in general (60%). They tend to be young too: more than two in five (44%) are aged 18 to 34, and fewer than one in five (18%) is aged 55 or over. which suggests they keep an eye on value when out-of-home.

5 ... and they eat and drink out often Well over half (58%) of pink gin consumers eat out at least weekly, and two in five (43%) drink out weekly—and both figures are higher than for all gin drinkers. But their monthly spend on eating and drinking out is a couple of pounds less,

6. Interest varies widely by region...

CRAFT GINS & BETTER TONICS

Levels of interest in pink gin vary significantly from region to region. Across Britain, pink gin accounts for 27.5% of all gin sales, but the proportion rises to 40.2% in Lancashire and 38.0% in the north east. In London, meanwhile, their share is barely half the national average at 16.1%. Understanding these regional variations, and flexing ranges accordingly, can help bars, pubs and suppliers maximise their sales of all types of gin.

It also gives gin the discernment credentials that craft beer has enjoyed, with the result that there are now over 360 registered distilleries in the UK .

7 ... and by segment

The other new products that have sprung up to improve the gin-drinking experience are quality tonics. “People go to restaurants and bars to break out of the norm of everyday life, so offering something new and different creates an significant opportunity to surprise and delight,” says Jo Hoets, Director at RUBRO Rooibos Still. “While we have seen an influx of better tonics, there is so much scope for mixologists to use other soft drink mixers to offer unusual twists to industry classics. RUBRO Rooibos Still is a delicious, lower sugar alternative that pairs well with gin According to Woodhams, the way we drink in the UK and other spirits.” has changed, and this has made gin (and other spirits) more likely to be chosen than beer. ‘We spend less time in pubs, where the focus has always been on beer. As we One of the things that helped Hendricks opt for less high-tempo experiences (like nightclubs) and stand out was the custom serve highlighting spend more time in mid-tempo environments, like casual dining venues, the drinks we are choosing are changing.’ its unique flavour profile (it’s served with cucumber rather than lime, generally). Even in bars and pubs, gin and tonic is a good proposiWoodhams claims this was the beginning of tion where you just want one drink, but not beer or the idea of customisation and personalisa- wine, or something fresh to kick off the evening. But tion within the gin category, something that was happen- generally, the drinking ‘Occasion’ has migrated to ing in countries like Spain where the theatre of service ‘Modern On-Trade’ – bars, casual dining, restaurants, – gin being poured at the table, into a large ‘copa’ glass and bars. filled with ice – was more common. ‘Younger people in particular are choosing to drink ‘Not so long ago ordering a gin and tonic in the onless but drink better, and as well as being more aware of

NEW HABITS IN DRINKING AND SOCIALISING

CUSTOMISATION & EXPERIENCE

the health impacts of consuming too much alcohol, they are socialising on social media and not in nightclubs. With an ageing population trend globally it is no surprise that fewer people are going clubbing. Society has shifted from pure hedonism as an attractive way to spend time,’ claims Woodhams. ‘Consumer, commercial, lifestyle, legislative, cultural and social factors are all combining to make us drink less but drink better.’ Kantar Worldpanel data supports this claim, says Crossan. ‘5.4m adults in Great Britain don’t drink alcohol at all now, up from 4m in 2013. 37.5% of under 35s believe that it’s worth paying extra in pubs, bars and restaurants – well above the average for all adults (29.6%). 18-24-year-olds in particular are those that are choosing to drink less, with the average number of alcoholic drinks they’re consuming in an average week falling from 13.5 to 12.4 over the last 4 years.’

There is similar variation in the sales of pink and flavoured gin by venue type. It has a 35.4% share of all gin sales in drink-led pubs, against the average for all venues of 27.5%—and it is even higher at 41.3% in sports and social clubs. But pink and flavoured gin has less traction in restaurants, where its share is 11.1%. Sales are little better in hotels (13.7%) or nightclubs (17.7%).

8. New brands are pouring in The surge of interest in pink and flavoured gins has tempted many new producers. Of the 247 new gin brands arriving in the on-trade in the last five years, 44—or one in six—has been a flavoured variety.

9. There’s room for premiumisation Although Gordon’s dominates the market, there are clear opportunities to upgrade consumers to new pink gin brands at higher price points. The premium and super-premium categories of the pink and flavoured gin market are in exponential growth—albeit from low starting points.

... AND A NEW GIN TREND TO WATCH Could Mediterranean gin be the next big thing in this category? It accounts for less than 1% of all gin sales at the moment, but volumes have more than doubled in the last year. One in four gin stockists now sells a Mediterranean variety, and some 34,000 outlets have added one to their lists in the last year.


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The “Gin Bubble”- Not About to Burst Any Time Soon! Boe Gin Adds Apple & Lime to Its Family The award winning Boe Gin family continues to be very popular with publicans and gin drinkers in pubs and bars Scottish Gins across the UK, and is now sold in more than 16,000 outlets. This range of premium, flavoured gins is backed by heavyweight investment in marketing with Paloma Faith featuring in the advertising, which has led to the brand being the most engaged with gin brand on social media in the UK in 2019.

Visit www.boegin.com or see the advert on the facing page.

Wicked Wolf Exmoor Gin ®

Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon. Passionate about gin, husband and wife team, Pat Patel and Julie Heap, are the faces behind the exciting venture which launched in 2015.

Wicked Wolf Exmoor Gin uses the perfect combination of 11 exotic botanicals producing complex layers of citrus and pepper notes finely balanced with the distinct flavours of juniper and coriander, resulting in a mature, premium spirit. Hibiscus and kaffir lime leaves have been artfully blended with these traditional aromatics creating a familiar traditional flavour with a contemporary – yet – restrained character. Pot distilled in a copper alembic still, Wicked Wolf Exmoor Gin is lovingly blended, filtered, bottled and labelled by hand in exclusive 100-litre batches.

Boe Apple & Lime is the latest addition to the range, and is a unique and distinctive flavour which also has an outstanding appearance on the back bar and in the glass. It is stocked by all leading wholesalers and will make a big impact this summer as gin drinkers turn to cool, refreshing flavours.

Each aromatic is prepared by hand, infused and dis-

tilled separately resulting in 11 individual distillates which are then skilfully blended. This approach allows us complete control over the strength of each flavour, and enables consistency across each batch. The gin is filtered at each stage of the production process, producing a 42% ABV, smooth, fullbodied and elegant spirit. Visit www.wickedwolfgin.com CHAMBORD GIN FIZZ 20ml shot of Wicked Wolf Gin 5ml of Chambord 10ml Lemon Juice Top up with soda water or tonic

Support for Products with Purpose Free Your Spirit with Mermaid Gin In recent years people have become more educated and vocal about what they expect from the products that they buy. Brands need to meet consumer demand for health, natural ingredients, responsible sourcing and sustainability1. The soft drink industry is seeing an explosion of innovation by new brands offering products with purpose, interesting stories and more wholesome ingredients. One such brand is RUBRO Rooibos Still, a fizz-less thirst quencher infused with Rooibos. This herbal tea grows naturally in only one place on earth: the Cederberg and surrounding mountains in South Africa. RUBRO has been selling in the UK via Nando’s restaurants since 2012. According to RUBRO Director Jo Hoets, consumer demand is there, however more support is required from the food

service industry for these brands. “There is a huge opportunity to offer customers something different. In our case, the Rooibos story is so unique that it offers a great up-sell, plus a product with lower sugar, and no caffeine, preservatives or colourants,” she says. RUBRO sources its Rooibos from small-scale farmers in the local rural communities. “Supporting our products adds value to these communities, and therefore offers an opportunity to tell an amazing story,” says Hoets. “Plus the Rooibos delivers both benefits and interesting flavours, giving customers an engaging and wholesome drinking experience.” Visit www.lighthousebrands.co.uk for distribution details or see the advert on page 23. 1 Research by Zenith Global

Mermaid Gin is hand-crafted on the Isle of Wight using ten ethically sourced botanicals. A small batch spirit, it delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - for a refreshing and invigorating serve.

batch - the sweet spot of any distillation. This avoids the harsher elements found in the heads and tails to create a pure gin that is perfectly balanced.

Working with column stills for a smoother spirit, the process is tightly controlled capturing only the hearts of each

See the advert on page 21 for details, or visit www.isleofwightdistillery.com

We preserve the environment of mermaids by supporting marine conservation projects and presenting our gin in a plastic free package.

Alternatively call 01983 613653

Devon Distillery

Devon Distillery can produce a gin just for you. Specialising in short run white-label production at competitive prices, we have made award winning gins for a number of clients already. If you want your own house gin or a gin for a special occasion Devon Distillery can produce it for you. You can include your own botanicals and design your own label, all with guidance from

our master distillers. Devon Distillery also produces it’s own award winning Dappa (Devon Grappa) and Devoncello as well as a great Sloe Gin. See the advert on this page for details.

CREATE YOUR OWN BESPOKE GIN T: 01803 812 509 E: info@devondistillery.com www.devondistillery.com

/devondistillery

@devondistillery


Products and Services

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ILF Chairs - Seating with Wider Appeal For Lovers Of Speciality Coffee – The Jura WE8 Bean To Cup Coffee Machine tions.

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'.

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.

In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852 Crib 5 fire regula-

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

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.

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.

Retain Payment or ID Cards & Be PCI Weston Launches ‘The DUKES, A Proper Compliant Whilst Increasing Profits Lamb British Chip That is a Cut Above the Average! 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

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 visit www.askdrake.com

* 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.


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CLH Digital

“Snack Attack!”

Issue 9

Bar Snacks are Essential, So Raise the Bar! upcoming.

While Crisps and nuts have long been favoured fodder in pubs and bars, but times are changing with some customers now looking for something a little more special to munch on, with free houses, gastro pubs and trendy bars are looking for snacks that are in keeping with the great range of drinks they have on offer. Many pubs have introduced bar snack boards offering tasty handmade finger foods such as Scotch Eggs or Sausage Rolls says Steve Bush Brand manager at snack producer Fairfields farm “However, customers still love packeted grab snacks, but choose them carefully. Pick a range that includes more unusual flavours, consider healthier options, vegan and gluten free ranges, and if there's a local snack company offering something great then give it a go. After all, what's the point of offering a fantastic selection of craft ales when your snacks are run of the mill?”

Not so traditional

“Everyone I know is looking for solace, hope and a tasty snack.” Maira Kalman

When it comes to satisfying customers in pubs and bars, competition is fierce and continues to grow. Therefore, it is crucial for operators to always be on the lookout for ways to update their products and services accordingly, and meet customers’ growing and changing demands. Snacks provide a lucrative opportunity to increase sales and profit. According to research from NPD group out-of-home snacking this past year has risen by 11% with pubs seeing the strongest growth with spend on snacks increasing by 28%. So, what defines a snack? Not a difficult one, a snack is “a treat between meals”, something to curb your hunger, or even replace a meal if necessary. However, you see it, for most people snacking is a daily habit. And in many cases, one that is indulged several times a day, driving a huge demand for products to satisfy this insatiable consumer need, and what better place for a snack than a pub or bar?!

considerably from the standard 3 meals a day routine. Today’s consumer has an on-the-go lifestyle and seeks out pubs and bars that fit in with that lifestyle. As consumers choose to eat between meals and want smaller portions of food, pubs and bars that provide this will stand out from the competition. Alcohol, of course, has a way of arousing our hunger pangs and also stimulating flavours on the palate and making those delicate little snacks taste that little bit better. Whether you are drinking a mainstream or premium beer, a crisp chilled wine or a gin and tonic, snacks and alcohol complement each other exceptionally well. However, snacks are not without their competition. Consumers are opting for more innovative snack options and, surprisingly, modern technology has thrown its hat into the ring. Snacking now faces competition for consumers attention with smart phones to alleviate boredom, fatigue or plain old self-indulgence. Insight from KP Snacks shows that the bagged snacks market is worth £2.9 billion and is growing at +4.5% in value outperforming other impulse categories including confectionary, soft drinks and biscuits, clearly demonstrating that operators have the opportunity to capitalise on demand and boost profits.

For decades, bar patrons have grown accustomed to snacking on traditional favourites such as salty nuts, crisps or pork scratching’s, as snack when they order drinks at the bar, however, in recent years compassions between some pubs and restaurants has become a “distinction without a difference”, with many operators of traditionally drinks-focused venues turning their hand to food. And so, it begs the question is there still a place for bar snacks? You will be pleased to hear the answer is a resounding YES! A Snacking Occasion Consumer Report by Technomic a few years back revealed that nearly half of consumers eat snacks between meals and as meal replacements. Customer dining habits have changed in

Popular though traditional snacks are, all-day snacking is also providing an opportunity to sample a wider selection that meets the demands of the innovative and sophisticated palates. Gone are the days of selling crisps and nuts as a snacking option says Robin Norton, Category Controller– McCain Foodservice Solutions “punters after a light bite seek something more substantial and upmarket. Consumers are now moving towards an ‘anytime, anywhere’ eating pattern; snacking is no longer just a between meals occasion – it’s now a meal in itself. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39% admitted that their definition of ‘snacks’ has changed over the past two years and now includes a wider variety of food and beverages, with this number rising to 57% for consumers aged 18-34.”

Quick, tasty and convenient bar snacks are an easy temptation, a great way to increase profits, feeling hungry customers encouraging more drink sales, and often a talking point. It can be extremely tricky to decide what products are best to offer, with lots of options available, and you won’t go far wrong by stocking the traditional favourites to satisfy customers, but at the same time, offer something slightly different and

Research shows that 32% of consumers have purchased on impulse, whilst 28% purchased on impulse as the product was on promotion. With this in mind, operators need to clearly highlight their bagged snacks offering. By having snacks in a tidy display, with offers clearly highlighted, they are more likely to drive sales, especially when customers are enjoying a drink at the bar and get peckish!

Getting attention

Display is definitely important adds Steve Bush Brand Manager at Fairfields farm, “and pubs should consider their fixtures and make sure they are as attractive as possible to promote purchases, we're finding that many pubs and bars are aiming for more of a rustic feel and instead of displaying snacks on old-fashioned clip strips, they are now using rustic baskets or trays to show what's on offer. These often sit on the bar top, or at eye level behind it so customers can see exactly what's available at a glance. Large kilner jars are also a popular mechanism for displaying olives, nuts and healthy nibbles.” “What we're finding is that on-trade customers don't want to find the same snacks in their local as they do in the supermarket, so make sure you're offering a good range of choices that are a bit different and ultimately taste great! Many people head to the pub for an experience and a treat, so make sure your snack offering is as exciting as the pints you're pouring.” As people’s lifestyles continue to get busier, many consumers now have less time to dedicate to eating sit-down meals, and are looking for more convenient ways to fill up says Jon Wood, commercial director of Calbee UK. “As a result, consumption of food on the go is on the rise. Research shows that meals have become more snack-like, with a market response to introduce more authentic food values into snacks.”

“This behavioural change is a positive one for operators as introducing premium bar food not only creates a more memorable experience for customers but can also lead to increased incremental spend from those who originally chose the bar solely as a place to drink. In addition, industry research has revealed that customers using the bar menu are more likely to stay and drink for longer, with the average person spending 17% more than those who don’t.” Operators looking to stand out from its competition should ensure a selection of hot, premium bar food is on offer to help to capitalise on these consumer trends. Perfect for grazing, we recently launched Brew City – a new brand of hot bar snacks– to drive incremental income for operators.

Healthier Snacks

One of the key changes in recent years is that involving generation Z who are drinking less eating healthier and more enticed, according to reports, to “light bites”, providing a great opportunity for pubs to attract younger clientele who are otherwise bypassing the on trade The health trend currently sweeping the nation is no different within bars and pubs, as research shared by Kellogg’s, from Kantar, highlights that functional and nutritional snacks have grown by 19% in sales, whilst the demand for chocolate bars has decreased, with sales falling by 6% in the past year. Further insight shows that women’s perception of weight loss has shifted from ‘calorie controlled’ to ‘natural and good for me’, meaning that operators are able to take advantage of nutritional snacks by offering products that contain natural ingredients, such as nuts, seeds and grains, and the healthy marketing which comes with them. What’s more, it is becoming increasingly important for operators to consider dietary requirements when expanding their bagged snacks offering, with research showing that 15% of the UK is now gluten free. When it comes to driving purchase, activation is key.

Photography: Oliver Suckling and Ant Jones at CliQQ Photography. Retouching: CliQQ Lab

“Operators can take simple steps in order to cash in on ‘on the go consumption’, such as positioning crisps near the till to entice consumers to pick up a packet. No offering is complete without the legendary pork crackling says Rob Parkin of SCT-SCT, “we have just come back from a very busy International drinks exhibition at Excel in London. We are delighted to say that pork crackling is as popular as ever, the unique flavour and texture is something that cannot be matched. “All good landlords know how to please the customers and will have a good selection of ready snacks for every drink and every occasion. And simple ready to eat snacks work well! “Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular which abroad back into fashion”!


Bar Snacks are Essential, So Raise the Bar! Issue 9

Sun Valley Joins the Party with Well-Crafted Crisps Launch

With UK snacking worth a massive £18bn, Sun Valley is launching a new premium range of crisps allowing operators to benefit from a onestop-shop approach and take a bite of a market in the ascendancy. Previously famous for its range of premium nuts, the company’s ‘Well-Crafted Crisps’ are the newest addition to its innovative and evergrowing portfolio. Taking one of the UK’s best loved snacks to new and flavoursome heights, the ‘WellCrafted Crisps’ range is hand-cooked in Britain, made from locally sourced potatoes and comes in a variety of five flavours

Yushoi

Inspired by Japan, Yushoi combines new flavours and textures with naturally healthy ingredients. The brand has experienced continuous growth for the past three years, up 20% YOY and worth £6.7m. With consumers becoming more health-conscious, it’s important to stock a range of options. Yushoi’s baked pea snaps caters to this perfectly with naturally healthy ingredi-

with surprising and contemporary twists including; Sea Salt, Cheddar & Caramelised Onion Chutney, Sea Salt & Chardonnay Vinegar, Sweet Chilli & Lime and Smoked Paprika. Gluten-free and suitable for vegetarians, the crisps are supplied in 40g single serve bags. Sun Valley is an independently owned, family run supplier of quality crisps, processed nuts, raw nuts and dried fruit mixes to some of the UK’s largest retailers and foodservice operators. To learn more, call 0151 482 7100 or visit: www.sun-valley.co.uk

ents and added nutritional value. The trend towards healthier snacking options is on the rise with the Better For You category now worth £348m and growing at 8% YOY. Yushoi’s baked pea snaps, placed within the wider Calbee UK portfolio, undoubtedly meets this growing consumer need. The range of baked pea snacks are available in a variety of flavours including Sea Salt & Balsamic Vinegar, Sweet Chilli with Lemon, Lightly Sea Salted

and Sour Cream & Chive. Yushoi unveiled exciting new packaging in July to ensure further brand growth and development following a strong couple of years. The distinctive packaging is eye-catching and colourful with a premium look and feel. “Its modern new look, rolled out on Yushoi’s oven-baked pea snaps, is bold and impactful whilst communicating key product benefits and delicious flavours.” www.yushoi.co.uk

BILTONG or ORIGINAL?

Sometimes we have too many choices. You know that feeling when you walk into a coffee shop... One shot sir/madam? Froth? Hot milk or cold (hot obviously)? Sprinkles? I just want a coffee!! So to help you make an instant decision on what samples to have, with our compliments (well it is Christmas!) of the Jack Links meat snack range all you need to do is decide... Biltong or Original. That's it - click the button below and we will get a few sample packs to you, ideally just before Santa uses the delivery network! And the Jack Links range is the perfect partner for your bar - a range of premium meat snacks - full to the brim with protein and hugely profitable for you to stock. So that is jacklinks.online for FREE

CLH Digital

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BILTONG or ORIGINAL SAMPLES and if you have tried Jack Links already then place your order for three boxes and not only will it be sent free of P&P and you will also receive 120 beer mats free of charge. Jack Links Beef Jerky - At the very heart of all our products, just like any great meal, is the very best ingredients and our Jack Links Original Beef Jerky uses only the finest lean beef. It is packed with protein, in fact, 10.5g in a 25g pack! And with only 65 calories your customers will have enough room to fill up on your beers and drinks, not our Jerky! Jack Links Biltong - Our Biltong is finely sliced little morsels of lean beef with a hint of spice in each and every bite, just enough to give your taste buds a warm glow. Retailing at £1.50 - there is no doubt stocking our Biltong and Beef jerky range is the ideal accompaniment to your snack selection. Visit the website to order your FREE samples.

THE ONLY BRITISH COMPANY THAT CAN BRING YOU BOTH OF THE UK's No 1 SNACKS IN MULTIPLE FLAVOURS

PROPER • FABULOUS • DELICIOUS

Mr Porky and Midland Snacks Great Taste Award Winners 2019 Tayto Group are delighted to announce that they have been awarded a 2-star Great Taste Award for both Midland Snacks Traditional Scratchings and Mr Porky Handcooked Scratchings and a 1-star award for Mr Porky Crispy Strips. Great Taste - the world’s most coveted food and drink award, is recognised as a stamp of excellence among consumers and retailers alike and celebrates taste above all else. Judges raved about Midlands Snacks Traditional Scratchings: “We found this deliciously moreish and we all agreed they are the best pork scratchings we have had. Really a wow!” They were equally complimentary about Mr Porky Crispy Strips: “Light and crunchy, clean on the palate. Easy to eat indeed. Attractive well-made snack with good crunch and clear flavour.” As well as delicious pork scratchings, Tayto have Snacking Sorted with their extensive range of snacks including REAL Handcooked crisps (a Foodservice-exclusive brand) plus the iconic and much loved Golden Wonder crisps and snacks ranges. Visit www.taytogroup.com for further information.

PROPER PORK CRACKLING

ALLERGEN FREE 9 CRACK-A-LACKING FLAVOURS 50g and 100g REUSABLE & RECYCLABLE POTS

PROPER PORK CRACKLING

ALLERGEN FREE

DELECTABLE NUTS VEGAN

PEANUTS & CASHEWS 8 WONDERFUL FLAVOURS PEANUTS 90g CASHEWS 65g + DRY ROASTED 90g

9 CRACK-A-LACKING FLAVOURS

REUSABLE & RECYCLABLE POTS 2.5KG OR 5KG CLIP SEAL BUCKETS A 2.5KG CLIP SEAL BUCKET WITH A FREE 3L GLASS CLIP SEAL JAR + A FREE 3L CLIP SEAL GLASS JAR PER FLAVOUR

FOR MORE DETAILS CALL 01202 875280 OR EMAIL trade@sct-sct.com


Profile for CLH News

CLH Digital - Issue #9  

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

CLH Digital - Issue #9  

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

Profile for clhnews