CLH Digital - Issue #90

Issue 90

New Year’s Eve Boost For England’s Hospitality Sector www.CLHNews.co.uk

England’s hospitality sector received a massive New Years Eve boost as Health secretary Sajid Javid confirmed there will be no further Covid restrictions introduced in England in 2021, however, the public have been advised to celebrate New Years Eve outside if possible.

Mr Javid said people “should remain cautious” but after reviewing the latest data on the Omicron variant decided not to impose restrictions beyond the Plan B

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measures already in place.

Industry leaders representing pubs, nightclubs and restaurants in England applauded the “positive” statement which, they say could put the sector “on to the road to recovery”.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 90

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL I think the saying goes something along the lines of “it would be funny if it wasn't so pathetic”!

Which sums up New Year’s Eve trading in the United Kingdom!

EDITOR

Peter Adams

A joke I saw going around social media :“An Englishman, an Englishman an Englishman and an Englishman walk into a pub on New Year’s Eve”.

It is great news for the English hospitality sector that the government decided to impose no new restrictions for the sector's busiest night, but when you take into account the restrictions in Wales Scotland and Northern Ireland, it does, to my mind, sum up the ludicrous set of rules and regulations imposed on us at the whim of other people!

I am pretty confident that the Prime Minister’s backbenchers had a lot to do with that decision. Nevertheless, it is a massive shot in the arm, not only for the sector but for English morale in general.

After this dreadful year and, in particular, a very unsettling festive period, we all need to end the year on a higher note as possible, and no sector does it better than hospitality!

I was rather amused at an MP’s criticism of central government when she said that the government should have intervened and got all the devolved administrations together for a “fully coordinated approach to New Year's Eve for the whole country”.

“Good luck with that!” came to mind, along with “give me an example when that's ever happened”?

As pointed out in our front page story, up to 100,000 people will come to England from Wales and Scotland to celebrate the new year. I honestly suspect it will be more than that!

But it does make a mockery of the whole nonsense surrounding Covid and these restrictions, and the people in charge implementing them.

in European countries. I also highlighted how successful it has been here, when the Chancellor introduced it as a temporary measure in the UK.

Imagine being a bar or a club owner in Scotland or Wales and seeing your longstanding customers getting on a bus coach or train to travel and spend, on what should be your busiest night, in some other bar or nightclub the other side of the border.

It was, and to my mind still remains, an ideal opportunity to trial a reduction long term. I called for the Chancellor to extend his 12.5% VAT reduction Until at least December 2023.

Perhaps this ludicrous situation may now begin to bring some clarity, motivate those people in charge to be a bit more mindful of people’s businesses and livelihoods when they contemplate future action.

Ordinarily, my last “blog of the year” is devoted to a recap of events throughout the year. However, this year has been dominated solely by Covid and its impact on the sector, and that doesn't seem to be going away anytime soon.

A huge pity! Living in a seaside holiday town I saw firsthand the benefits of Staycation, as people decided to holiday in the UK. We saw here in Bournemouth day-trippers, short stays and holiday makers flooding the town and, we were also fortunate to enjoy a decent summer (which makes a change) but it was an indication that the UK really does have a lot to offer and Staycation was proving to be a great success.

Industry analysts were also supplying us with data proving how resilient the sector is at bouncing back, with a report in September highlighting that the sector was on track to contribute £3.5 billion more in 2021 to the treasury coffers than it did in 2019.

A month before that we reported how spending in the sector had increased by 15.4% I think that is the sector’s greatest attribute, its ability to bounce back. But like anything in life there are limits, and the sector is being stretched to them with these ad-hoc restrictions and constant negative mainstream media reporting.

As regular readers will know, I have been banging the drum about our high rate of hospitality VAT. In October I wrote to the Chancellor highlighting the many successful examples of VAT reductions in hospitality

I received, as I pointed out previously, a resounding no!

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The government had been insistent that it would not relax immigration rules and put adult social care workers on the shortage occupation list (SOL).

Industry organisations and spokespeople in the social care sector have been lobbying the government for the best part of two years, encouraging people to lobby their MPs, and generally keeping the issue in the public domain.

This week the government finally relented and has now added adult social care workers for the health and social care visa.

My point? The hospitality and licenced on trade sector should do exactly the same and keep the pressure on the government to extend the VAT reduction.

We should all be CONSTANTLY lobbying our MPs and taking on social media, and we here at CLH News will do what we have been doing for a very long time, making sure the topic remains a highly reported priority!

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www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

I would also like to take this opportunity to offer a sincere thanks to everyone who has contributed to CLH News this past year, in our print and digital issues, our website, newsletter and social media, and also a big thanks to our valued advertisers, and you our valued readers. We could not do this without you, so once again thank you and a very happy New Year!

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New Year’s Eve Boost For England’s Hospitality Sector Issue 90

(CONTINUED FROM FRONT COVER) RAISING A TOAST Kate Nicholls, UKHospitality chief executive, said: “Hospitality businesses will be raising a new year’s toast to celebrate the Government’s pragmatic and proportionate approach.

“This will give a real lifeline for many who have struggled with the loss of trade in the run-up to Christmas and the loss of new year on top of that would have been devastating for many.

“It will be a welcome boost and keeping restrictions to a minimum and lifting the remaining restrictions as quickly as possible to help the beleaguered sector back on to the road to recovery. ”The Night Time Economy Adviser for Greater Manchester, Sacha Lord, responded to the announcement on Twitter: “This announcement is bigger than a New Years Eve party in England. For many, this will give us hope. For many, this will help some struggling at the moment. A tough decision, but a defining one.”

A spokesperson for the British Beer and Pub Association (BBPA) said: “It is good news to know that we are staying open at new year. This festive trade is very important for the sector to see us through the winter.

We hope this decision is a positive signal for the future as we enter 2022. We wish to trade our way to recovery.

“However, pubs and brewers will need more certainty going forwards to allow businesses and customers to plan ahead with confidence.”

RESTRICTIONS FOR DEVOLVED NATIONS New restrictions have now come into effect in Wales, Scotland and Northern Ireland after Christmas, with social distancing and tables of six rules put back into effect.

In Scotland First Minister Nicola Sturgeon said last Tuesday that, “unfortunately, large scale Hogmanay (New Year's Eve) celebrations, including that planned here in our capital city, will not proceed. We know from experience that if we wait until the data tells us conclusively that we have a problem for example, with hospital admissions, it will already be too late to act to avoid that problem."

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She added: “Even though we are all thoroughly fed up with the impact of Covid on our lives, it is really important that over the new year period we follow guidance to help slow the spread of the virus while we complete the accelerated booster programmes.”

times 80% in city centres and for those businesses like nightclubs that are closed, they are back to earning no money at all. In England we're still seeing supressed levels of trading but there's about 40-50% of normal trade we're seeing.

In Wales, the rule of six was put back in place as of Boxing Day, meaning just six people can meet in indoor spaces like pubs and cinemas.

'We would appeal for the government to continue with the pragmatic, cautious approach they've adopted, to balance the economic cost of restrictions against the need to protect the NHS and deal with rising cases, but to err on the side of caution by not imposing restrictions unless they are absolutely necessary.'

Nightclubs are now forced to remain shut in all three devolved nations , a massive blow to nightlife businesses ahead of tonight’s New Year’s Eve celebrations.

A maximum of 30 people are permitted to gather in enclosed spaces and 50 at outdoor events.

This number is slightly higher in Scotland, as First Minister Nicola Sturgeon limited indoor events to 100 people standing, and indoor mixing to three households.

UP TO 70% LOSS IN TAKINGS Speaking on Sky News, Kate Nicholls said that there has already been a significant difference in trading levels in English venues compared to those in Scotland and Wales, and warned that imposing the rule of six and table-only service can see firms lose up to 70% of their regular takings.

REVELLERS “CROSSING BORDERS” English border pubs may see as many as 100,000 Scottish and Welsh revellers to cross into England for New Year's Eve amid mounting anger in Scotland and Wales for cracking down on festivities.

Across social media, people are sharing their last-minute decisions to celebrate the New Year in England.

“Regrettably just cancelled our restaurant and hotel bookings for 12 in Cardiff and rebooked for Bristol for NYE. Much rather the money spent in Wales but First Minister Mark Drakeford made it impossible,” one said.

She said: 'We welcome the fact that this is a pragmatic step, it's a cautious step but it does allow our businesses to continue trading and opening their doors.

“Expect a Welsh invasion into Bristol on New Year’s Eve,” another wrote, whilst a second reveller shared: “I’ll probably go out in Bristol to go clubbing considering night clubs are closed in Wales.”

'We can see already the impact hospitality restrictions are having in Scotland, Wales and Northern Ireland, which are devastating their level of revenue and ability to trade. It's very welcome that in England at least we have that ability to continue to trade.

Donald MacCleod, who owns a nightclub in Glasgow, says he has already heard of bus trips planned to Carlisle, Liverpool, Blackpool and Manchester.

This is the last big weekend that our businesses have before we go into those quieter periods in January and February where they make a loss, even in a good year. This is the last weekend to get some muchneeded cash into the tills so it's very welcome they can remain open and trading.

He added: ‘I wish those who go down there all the luck. Businesses such as mine and others are being crippled by these brutal restrictions.’

'The trading levels in the devolved administrations are down 70, some-

Concern around the Omicron variant ahead of Christmas saw hospitality businesses experience disastrous levels of cancellations, with many businesses announcing that they would be closing over the festive season in response.

How Can The Government Adequately Support The Hospitality Sector Now? 4

CLH Digital

Issue 90

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

The hospitality sector has been among one of the most battered sectors in the UK since the onset of the pandemic. The industry was seeing some signs of recovery ahead of the festive season, but the spread of Omicron has washed all their hopes again this Christmas.

RECENT RELIEF MEASURES INSUFFICIENT Chancellor Rishi Sunak announced a £1 billion emergency support package last week in response to Omicron’s impact on the sector, but these measures can only be said “too little too late” and not enough to support the ravaged industry.

According to the latest data, UK pubs, restaurants, and other related businesses had lost an average of about £10,335 in the week before Christmas, much higher than the maximum cash grant of £6,000 under Sunak’s latest support package.

However, some respite to the industry came with the UK government plans to not impose further restrictions in England until next year. This move will thus allow New Year’s Eve mass events and let the nightlife economy remain open for the remainder of this year.

The decision came as it was found that NHS was facing pressure from staff absences due to sickness rather than overcrowding in ICUs. And most importantly, this move is not expected to make up for the loss of trading in what is typically one of the busiest trading periods for the sector.

Some short to medium term actions that the government can take includes: • Extension of business rates relief: At present, hospitality businesses have a business rate cut of about 66 per cent applicable to them until 31 March 2022, and it has an upper limit of about £2 million.

The government can either increase the rates to the full 100 per cent, similar to how it was in the earlier stages of the pandemic or extend it beyond the 31 March deadline. Even introducing a combination of the above two options can help the industry in the medium term.

• VAT rates extension: The sector currently pays a reduced VAT rate of 12.5 per cent, which is set to end by 31 March next year.

The actual VAT rate is about 20 per cent. The government can thus choose to either extend the VAT rates, which are due to expire soon, or reduce it further, or consider a combined option as in the above business rates relief options.

It needs to be mentioned that VAT rates had been cut to as low as 5 per cent in the early stages of the pandemic.

• Furlough scheme reintroduction: Reintroduction of a focused furlough scheme, which had ended in September this year, could be another way to support businesses pay part of their staff wages.

• Loans flexibility: Incorporating more flexibility in the repayment of covid loans as firms are in more debt than earlier. The government can choose to extend the repayment holiday period, potentially including an interest-free period.

LONG TERM RECOMMENDATIONS: Some long-term actions that the government can take includes:

In order to help the hospitality industry, recover fast, not just from the recent omicron impact on trading but also over a longer-term basis - the government should take a dual-pronged approach.

• Cohesive strategy: the current stop and start strategy has been haphazard and proven detrimental for businesses.

Thus, establishing a cohesive and clear strategy that includes inputs from industry leaders can be a better approach for paving the way for the sector to recover.

The first part of the governments’ actions should be short to medium-term focused and consider undertaking specific measures that can be addressed swiftly and without much delay.

Some measures can include placing minimum restrictions, lifting restrictions as quickly as possible, ensuring vaccinated members entry to the premises etc.

WHAT CAN BE DONE?

Simultaneously, the second part of the process should lay out a long-term strategy for helping the industry rebound and sustain its recovery.

• Continued mass vaccination: Ongoing booster vaccination programmes at rapid rates is another key component to combat the pandemic over the long term

Greene King Pledges £100,000 Funding for Grassroots Sports

SHORT-TERM TO MEDIUM-TERM RECOMMENDATIONS:

Overall, the government can do much more by incorporating the above measure to help the sector recover.

level of the sporting pyramid. When questioned, just 5% of respondents said that grassroots clubs had no effect on high level professional sports.

A new report by Greene King has revealed that 84% of Brits believe grassroots sports are beneficial to local communities.

The study, commissioned to support the new Proud To Pitch In funding scheme, revealed the top benefits of grassroots sport are meeting new people and getting Brits out of their home, according to 75% of respondents. Other important benefits included improving wellbeing (73%) and garnering a sense of community spirit (72%).

The new Proud To Pitch In scheme will see Greene King pledge £100,000 worth of grants in their first round of funding to local sports clubs before the end of January 2022, with additional funding to be made available in the New Year. Whether it’s the local football team, rugby club or netball squad – beneficiaries of the Proud To Pitch In fund will receive a grant up to £3,000 each.

To support the scheme, Greene King has teamed up with former rugby union player James Haskell, who joins as Proud To Pitch In’s first ambassador. James began his distinguished rugby career at Maidenhead Rugby club – so knows first-hand how local sports clubs can have a profound impact on the top of the sporting pyramid.

James Haskell, Proud To Pitch In ambassador said: “Local clubs are an essential part of the sporting landscape here in the UK. They’re the best place to spot future talent, and what’s more, they have a profound impact on mental and physical wellbeing in the local community.

“I’ve seen first-hand how many clubs are struggling with funding, especially following the challenges of COVID-19. The Proud To Pitch In Scheme is an incredible opportunity for clubs right across the UK to bring in the cash they need, with no strings attached.”

In assessing just how crucial grassroots sports are to the nation,

What’s more, 71% of people believe grassroots sports are important for nurturing younger talent. 64% said it was key for helping to develop the sport, whilst 59% said increasing sporting awareness was another essential factor.

These findings reinforce the need for increased funding, with around quarter (25%) of Brits saying that a lack of proper equipment is the biggest area that needs improvement in local clubs.

Greene King discovered that 4 in 5 (81%) believe grassroots sports are one of the best ways to meet new people, with over a third (35%) of the UK having made six to 10 friends at a local sports club. On top of this, just under half (48%) of the nation say they would raise funds for their local club if they could.

Aside from benefits within the community, the research also revealed that huge 9 in 10 people (90%) believe grassroots sports has had a positive impact on their physical health, with just 1% stating it has been negative.

Unsurprisingly, football was named the UK’s most popular grassroots sport, with over half (53%) of those surveyed picking it as their favourite game. Swimming made a splash in second spot with 31%, followed by tennis (30%) rounding off the top three sports.

It’s clear community level sport has a huge impact on the highest

Approximately 400 Greene King Local pubs and free trade sites are taking part in Proud to Pitch In, with 10p from every pint of Greene King IPA sold in participating sites providing the funds for the scheme.

Will Hemmings, Greene King Brewing and Brands Marketing Director said: “Here at Greene King, we know just how important local sport is to our communities, and how our pubs are so often the meeting place of choice for a post-match pint. We’re committed to doing everything we can to ensure grass roots sports can flourish not just for the physical benefits, but for the community spirit it delivers.

“Our Proud To Pitch In scheme isn’t a one off campaign, it’s a continuous pledge from Greene King to the thousands of clubs across the UK. We’re here to support you, right through 2022 and beyond to make sure community sport gets the backing it sorely needs, especially if your local team has struggled to secure funds in recent months.”

To support Proud To Pitch In, simply head to one of the participating sites, a full list of which can be found here www.greeneking-pubs.co.uk/proud-to-pitch-in/

Government Must Act to Restore Confidence

The Government must move quickly to restore confidence amid the rapid spread of Omicron, the CBI has said in new proposals for businesses and governments aimed at living with the virus and its variants.

As Omicron’s unmistakeable impact on businesses’ confidence and consumer demand continues – especially in city centres – the business group identifies a series of actions to be taken immediately and in future to ensure the UK is well-equipped to deal with variants of concern.

Principally, while businesses are keen to see a roadmap out of plan B in January, should further restrictions be required to protect public health firms will want the maximum amount of time to prepare and adapt.

And, with firms’ ability to trade their way to recovery, particularly in the usually lucrative run up to Christmas, hampered by government measures and messaging, the CBI makes clear that ministers must provide support in lockstep with future restrictions.

Specifically, distributing unspent grants can be done now to alleviate firms hit hardest. If restrictions persist following the January 5 review date, then further business rates relief and other help to reduce fixed costs should be on the table, the CBI said.

The business group is also keen to see the government in England confirm ahead of the 5th January review that pupils can use measures such as to ensure educational settings remain open and parents can go to work.

The business group’s recommendations are grouped under six themes and build upon its previous proposals for learning to live with the virus published in September.

• Forward guidance to support business adaptation.

• Prioritise mass-testing over mass self-isolation & working from home.

• Utilise all ‘COVID secure’ tools available to build employee and customer confidence • Maximise our world leading vaccine and anti-viral programmes.

• Proportionate border controls so the UK remains open to the world • Support to move in lockstep with restrictions.

Introducing the new proposals on how government and business must learn to live with the virus and its variants, Rain Newton-Smith, CBI Chief Economist, said:

“The onset of omicron means many businesses seeking to get back on their feet are once again reeling from the virus for a second Christmas in a row.

Now the Government must act at speed to prevent the need for further restrictions.

Issue 90

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“Implementing Plan B was the right thing to do – but it has dented demand and consumer confidence.

And further support for struggling firms will be needed if fresh government public health measures prevent firms trading their way to recovery.

“Cash is king, so helping affected firms with cashflow, by ensuring unspent local authority grants are distributed to firms, giving firms more headroom to manage their coronavirus debt repayments and considering measures to reduce the fixed costs of businesses where demand is severely affected should be on the table. Meanwhile creating feedback loops for business, government and unions as the Omicron wave continues will be vital for assessing the impact of restrictions and the need for future support.

“Clearer communications must characterise this next phase of living with the virus and its variants. The Government’s decision to take swift action in response to the emergence of the Omicron variant was the right one. But the speed of the response gave way to a lack of clarity, leading to greater confusion, uncertainty, and concern.

“Having spent the last 20 months oscillating back and forth between open and closed, between freedom and restrictions, the key driver for confidence must now be seeking consistency. The Omicron variant is unlikely to be the final challenge the coronavirus poses the economy or the country. So, the question is: how do we learn to live confidently not just with the virus, but with its variants?”

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How Can Your Hospitality Business be More Resilient?

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Issue 90

By Kaushalya Somasundaram, Head of UK Payments Partnerships and Industry Relations, Square (www.squareup.com)

For an industry that, pre-pandemic, contributed £59.3bn in gross value added to the UK economy, being defined by the word “cancellation” for almost two years now can be one of the worst case scenarios. When that happens over and over again, due to factors outside their influence like lockdowns, restrictions, and supply chain and staff shortages, it’s no surprise that the hospitality industry had to reinvent itself to stay afloat.

Time and time again, businesses across the country have shown resilience in the face of adversity by adopting new ways of working. If we’re to look at hospitality in particular, research shows that 98% of restaurants had to reorganise their business in order to survive the past 12 months, which included pivoting online and acquiring cashless ways to accept payments.

At the same time, consumer behaviour and demand has also changed over a quarter of consumers now consider contactless technology to be critical to their dining experience, while 62% said they’d prefer to use a restaurant’s own website to order food. Whilst these changes have been spearheaded by the immediate need to stay safe during the pandemic, the convenience they’ve brought on means that these new solutions

might be here to stay.

The hospitality industry is determined to thrive, not just survive, through the times we find ourselves in. But how can these businesses continue to weather against the Covid-19 pandemic?

BUILDING LOYAL COMMUNITIES Hospitality businesses worked tirelessly to retain their role in the community, responding to the pandemic with creativity and kindness. In spite of the hardships many faced throughout the past couple of years, 85% of these businesses made significant efforts to support the community around them, with NHS staff and frontline workers being offered discounts, and donations of food and money made to local organisations.

Investing in tech that streamlines internal processes enables businesses to spend more time building relationships within their communities. For example, London-based Aries Bakery upgraded their existing card machine to a terminal with a printer, which greatly reduced the time it took them to sort customer orders. They’d been handwriting names on each bag up until then.

Steps like this have a domino effect on the entire business. Less time spent on actions that can be automated, replaced or sped-up, more time businesses have to create meaningful connections with their customers and partners, come up with new ideas, or learn new skills.

UTILISING MULTIPLE REVENUE STREAMS A significant change brought on by the pandemic was an accelerated shift in consumer payment preferences. By leveraging fintech tools, those in the hospitality industry have the opportunity to continue growth by offering a wider variety of payment options, such as online, contactless,

invoice or mobile, enabling them to meet the ever-changing needs of their customers.

The good news is that we’ve already noticed this continued growth across the UK retail landscape. Statistics from Square sellers show that the number of those selling online has crept up from 54.3% in Q3 of last year to 57.4% over the same period this year. Our research also found that half of the UK public reported that their local, independent businesses were now offering a range of different payment options for them to choose from, offering greater flexibility and choice than ever before.

Investing in an omnichannel approach to selling has become a must for both big and small businesses over the past few years - we found that 91% of restaurants expect to earn revenue from takeaways, alongside their in-person serving, over the next few months. Businesses who can equip their offering with online and cashless ways of paying will suit themselves up to thrive even in the unpredictable hospitality sector.

CONTINUED RESILIENCE FOR SUCCESS The hospitality industry has been, and continues to be, one of the most affected by the pandemic and the restrictions that come with it.

However, we’ve seen that many businesses have successfully adapted to these changes, with ONS reporting that the proportion of businesses temporarily closed fell from 81% in the spring 2020 lockdown to 54% in the early 2021 lockdown.

Without doubt, through the uncertain times ahead, businesses across the sector will continue to adopt new ways of working and shift to meet changing consumer needs. Technology will continue to play a huge role in this, but it’s the businesses’ abilities to create strong community connections, and a loyal customer base that will help them succeed.

Chancellor's Cash Grants and Compensation for Sick Leave for Hospitality Businesses - Details in Full Omicron-hit hospitality businesses will be able to claim up to £6,000 cash grants and companies can receive compensation for employees' sick pay, as part of a new support package, announced by the the chancellor.

Rishi Sunak has announced three new "generous" measures to help the arts and hospitality industries get through what should be their busiest period, as restaurants' bookings plunge and theatres are forced to close amid a surge in Covid cases.

Small and medium-sized companies - those with less than 250 employees - can now be reimbursed by the government for the cost of statutory sick pay for Covid-related absences of up to two weeks per employee, said the chancellor.+ "Eligible" hospitality and leisure businesses "impacted by Omicron" will be able to apply for a one-off cash grant of up to £6,000, said Mr Sunak. However, it is not yet clear how employers will be asked to prove how they have been affected.

At what is often their most profitable time of year, many pubs and restaurants have seen cancellations and reduced footfall as people have responded to the rise in cases ahead of Christmas, with Hospitality UK reporting that many businesses have lost 40-60% of their December trade, often their most profitable month.

Around 200,000 businesses will be eligible for business grants which will be administered by local authorities and will be available in the coming weeks.

Given the uncertain situation faced by businesses, the government has chosen to provide generous grants, which are equivalent to the monthly cash grants provided to hospitality businesses when they were fully closed earlier this year, despite businesses now being still able to trade.

The effectiveness of government policies to support the economy through the pandemic and the success of businesses in learning to adapt means the economy is in a different place now than it was at the start of the crisis.

Many businesses have more cash in the bank than they did at the start of the pandemic and net cash deposits for all hospitality businesses have risen by £7 billion (40%), while small and medium-sized businesses in the hospitality sector have seen their cash deposits rise by £2 billion (79%).

Fewer businesses have become insolvent, with insolvencies running 25% lower than pre-pandemic in hospitality, and vacancies are 50% above pre-pandemic levels.

To support other businesses impacted by Omicron – such as those who supply the hospitality and leisure sectors – the government is also giving a more than £100 million boost to the Additional Restrictions Grant (ARG) fund for local authorities in England.

Local Authorities will have discretion to allocate this funding to businesses most in need. The ARG top up will be prioritised for those local authorities that have distributed the most of their existing allocation. This is on top of the £250 million of previously allocated funding that remains with local authorities.

As increasing numbers of Covid-19 cases means more workers taking time off work, the government is also reintroducing the Statutory Sick Pay Rebate Scheme (SSPRS).

The SSPRS will help small and medium-sized employers – those with fewer than 250 employees – by reimbursing them for the cost of Statutory Sick Pay for Covid-related absences, for up to 2 weeks per employee. Firms will be eligible for the scheme from today and they will be able to make claims retrospectively from mid-January.

As part of this support announced today, the devolved administrations will receive around £150 million of funding through the Barnett formula, comprising around £80 million for the Scottish Government, £50 million for the Welsh Government and £25 million for the Northern Ireland Executive.

This contributes towards the £860 million of further funding announced by the UK Government in the last week to support the devolved administrations, allowing them to provide additional support to businesses in Scotland, Wales and Northern Ireland as they see fit.

These additional measures will reinforce the existing package of business support, including: • Business rates relief meaning that the majority of businesses in the hospitality and leisure sectors will see a 75% reduction in their business rates bill across the entire financial year and a new 50% capped business rates relief next financial year; • A 12.5% reduced rate of VAT for hospitality and tourism to support the cash flow and viability of around 150,000 businesses and protect over 2.4 million jobs, until the end of March; • The £1.5 billion Covid Additional Relief Fund for businesses that have not previously had business rates support; • Businesses will be protected from eviction if they are behind on rent on their premises, thanks to the moratorium in place until March 2022; • Access to finance for SMEs through the Recovery Loan Scheme to June; and • Bounce Back Loan repayment flexibility, with borrowers having the option to take a 6 month repayment holiday, three 6 month interest only periods or extend their loan to 10 years, which almost halves the monthly payment.

• Support for the aviation and travel sectors, including over £12 billion since the beginning of the pandemic, and the Airport and Ground Operations Support Scheme (AGOSS) until the end of March 2022.

• HMRC stand ready to support any business impacted by the coronavirus pandemic through its Time to Pay arrangement, and the Chancellor has asked them to offer businesses in the hospitality and leisure sectors in particular the option of a short delay, and payment in instalments, on a case by case basis, as part of this.

TiPJAR Relaunches “Hospitality Workers Emergency Fund” to Assist Staff Issue 90

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Tipping platform Tipjar has relaunched its Hospitality Workers Emergency Fund in partnership with sector charity Hospitality Action, allowing the public to donate ‘tips' to support vulnerable people in the sector.

According to industry group UK Hospitality, this latest wave of cancellations, no shows and closures has already lost 40-60% of December’s transactions. Their staff are now faced with fewer shifts, fewer tips, and fear of their work safety.

The not-for-profit scheme has previously raised over £50,000 in urgent grant money for the hardest hit staff who were facing redundancies, job loss and financial hardship during the first lockdown.

“These statistics are detrimental to millions of workers who rely on these tips for paying rent, feeding themselves, or feeding their families,” said Ben, CEO of TiPJAR. Thomas says.

This year, the goal is to raise funds using the Tipjar platform and Hospitality Action will identify those who need help the most and give them a grant of £250.

James Brown, founder of TiPJAR, said: “The government's £1b support announcement aims to help businesses, but doesn't give staff any surety or protection. With Christmas just a few days later, we want to do as much as we can. These are our people. This is our purpose.”

According to their calculations, hospitality staff are due to lose over £60m in tips during the month of December alone. These statistics are they say, crippling for the millions of workers that rely on these tips to pay their rent, feed themselves, or feed their families.

To donate just £1 you can visit www.wearetipjar.com/insights/emergency-fund-2

Although support measures for the hospitality industry including furOver 400 pubs England & Wales closed during 2021, a rate of approximately 37 per month being demolished or converted for other uses. lough, business rates holidays and rent moratorium have helped to reduce the number of insolvencies during the past two years of the panThe news comes after analysis of official Government data by real demic, the reduction of government financial relief packages in recent estate adviser Altus Group found the number of pubs which are now months and the limited nature of the chancellor’s latest announcement vacant or being offered to let. in response to Omicron potentially pose more threats.

The research saw that 444 pubs had closed in the last year, seeing the number of pubs in England and Wales dropped from 40,617 to 40,173.

Grants of up to £6,000 per premises in England for premises, announced on earlier this week have been dismissed by some sectors of In addition, 37 of the historical pubs were demolished or converted the trade as “Not Enough and too Late” for other uses including homes and offices.

According to government figures, the South West and North West regions had the highest number of pubs at 5,739 and 5,361, while the North East and Wales had the lowest numbers at 1,983 and 3,060.

Robert Hayton, UK president at Altus Group, said: “It remains to be seen what impact Omicron has on numbers next year as this could be the straw that broke the camel’s back for many.”

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The Survival of Pubs During Further COVID Restrictions or Lockdowns 8

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Issue 90

compared to during previous lockdowns. The short notice for implementing new measures has caused stock wastage and financial losses.

However, there is some positive news with the first-ever research of people’s attitudes to pub closures during lockdowns led by Dr Sianne Gordon-Wilson at the University of Portsmouth, which found that regular pub-goers have remained passionately loyal to the pub culture.

Once again, the hospitality industry is in a state of flux at one its busiest times of the year as a result of COVID-19. The threat of the new Omicron variant has resulted in reduced footfall, and establishments being forced to close due to staff shortages as a result of cases rapidly increasing.

At the same time, businesses are receiving less governmental support

stitution for. “

There are different initiatives that the pub sector could adopt to support both elements when the pubs are closed or are subject to serving restrictions during the pandemic crisis.

The exploratory in-depth study was published in the International Journal of Hospitality Management.

Any future planning efforts for affected businesses are inhibited by uncertainty about what will happen to the sector after Christmas, over the New Year period and beyond. Dr Gordon-Wilson said pubs and restaurants will need to quickly adapt to survive this uncertain period.

She found the first and strictest lockdown in Britain had not led to regular pub-goers finding alternatives, as there was no substitute for them to the ‘home from home’ of their local pub.

She said: “The key priority should be for all stakeholders to remain in contact through blended online and offline activities to help keep pubs relevant to customers.

Dr Gordon-Wilson from the University’s Portsmouth Business School, said: “Pubs are a central and important part of UK culture with a long history. They are also an integral part of some people’s social and work life, and that is difficult to replicate at home.”

“Drinks could be sold in different packaging options to suit different occasions: dating, online drinking, birthdays, anniversaries, or even relaxing.

She found that individuals used pubs to network, do business, date, relax, seek variety and see friends and that none of those she spoke to had found a substitute that came close to replicating a pub visit.

Dr Gordon-Wilson said: “Drinking in pubs was found to be a functional as well as a symbolic act. The drinking element is functional, and can be substituted in the home or socially online. The symbolic element represents the pub experience; the social and physical aspects that are very specific to pub environments and are difficult to replicate or find a sub-

“Pub employees and managers could also run virtual entertainment to help maintain their customer ties. This could include different online activities, such as quizzes, home-brewing classes, music events, competitions, comedy nights, and broadcasting sports events through video conferencing programmes (e.g. Facebook live) or through virtual reality viewing platforms.”

Dr Gordon-Wilson added: “It is important for these to be facilitated from inside the pub or for this to be replicated virtually, as the pub experience is accepted and enjoyed by customers.”

East Sussex Pub Issues Crowdfund Appeal to Avoid Closure Amid Omicron Turmoil A pub in Hastings has issued an appeal to avoid closure after COVID cases increased rapidly in Sussex.

Owners of the Marina Fountain in St Leonards are fearful they “wouldn’t make it to spring” as the Covidpandemic has had a devastating impact on Christmas trading for the second year running.

When you realise that a pub relies on these few weeks to see it through until spring we have been put in an impossible situation where we probably won’t be able to open our doors again after Christmas and will have to close”

The hospitality sector has been crippled by the emergence of the Omicron variant as thousands of Christmas bookings have been cancelled across the country.

Business partner Rupert Walton said: “The Government saying COVID is rife but not putting any restrictions on pubs means that everyone made their own decision to stay away,” he added.

On their go-fund me page licensee Jess Scarlett said : “As you can imagine, it has been incredibly difficult running a pub over the last two years and now, when we still haven’t really got back on our feet yet, it’s like the rug has been pulled from under us in the most crucial period of the year, the few weeks before Christmas, when we normally make most of the money that sees us through the winter.”

“Although the previous rules on table service and the rule of six weren’t easy, this might’ve made people more comfortable with going to the pub.

“Because of Omicron and Boris’ mixed messages, keeping all of the pubs open but telling people not to visit them, we have seen our Christmas trade collapse with the majority of our bookings and parties being cancelled and customers very thin on the ground.”

“This is disastrous in this business and to make matters worse we have been hung out to dry by Rishi Sunak. We have been offered £2,700 which is frankly an insult – it is less money then we take on a normal Sunday and wont even pay the suppliers.

“It’s been an awful year. We’re already massively in debt, and feared we wouldn’t make it to spring. With these donations we will now be able to pay the rent and any standing invoices.”

“It’s not just the pub itself that is affected by a closure.

“We buy meat from the butchers, fish from the fishmongers – the whole community would miss out if we were forced to close.”

The original go fund me target of £15,000 has been exceeded and currently stands at £16,600.

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East Anglia Campaigners Who Saved Local Pubs During COVID Pandemic Recognised by CAMRA Issue 90

Runner-up for the award is the campaign to save the Railway Arms in Saffron Waldon, Essex. This 19th century branch line pub was saved in October 2020 after a 4-year campaign by the group STRAP (standing for ‘Save The Railway Arms Pub’). Closed on New Year’s Day 2016, the owners had plans to build houses on the pub garden and convert the main buildings into residential ones. With advice and guidance from the Plunkett Foundation and More Than a Pub, a public meeting, attended by 130 people, was held in Saffron Walden Town Hall in April 2017, kickstarting the campaign to save the Railway Arms.

The Blue Bell, which was the last pub in the village of Stoke Ferry, has been trading as a pub since 1794; however, it was closed in March 2018, and in 2019 and application was submitted to convert the pub into housing. Local villagers fought back, and the Blue Bell was listed as an Asset of Community Value (ACV) in March 2020, giving the community time to raise funds to buy the premises.

After a long journey that one of CAMRA’s judges described as “a tale of dogged persistence ending in triumph”, the Blue Bell pub was purchased in June 2021 – of the pub’s 400-plus investors, more than three-quarters are firmly and proudly local. While the pub has not yet reopened, volunteers are hard at work to fully renovate the building, which will become a true community pub-café hub. Plans are in motion to host an all-day café service, a swap-shop for books and home-grown produce, parent and toddler mornings, as well as regular lunches for the over 60s’ and other vital services.

Jim McNeill, volunteer coordinator, said on behalf of the Stoke Ferry Community Enterprise: “We are thrilled that we have been awarded the Pub Saving Award by CAMRA. When we first started our campaign to rescue the Blue Bell Inn, we surveyed the villagers in Stoke Ferry, and one-third of households responded – with over 90% of respondents saying the village needed a local pub. I am delighted that local people have saved the Blue Bell for our village and its future generations. We have had to contend with many peaks and troughs on the journey, not least the limitations that lockdown had, and could not have done it without the hard work of our volunteers and supporters. We aim to reopen the pub in the coming spring and in it create

9

a true hub of community spirit.”

Campaigners who rescued the Blue Bell Inn in Stoke Ferry, Norfolk have been recognised with the Campaign for Real Ale’s prestigious Pub Saving Award for their efforts.

Throughout the Coronavirus restrictions that came into effect not long after, a dedicated committee continued to fight for the pub, leafletting, holding online wine and beer tastings and quiz nights.

Celebrity support came in the forms of England cricketer Ryan Sidebottom, comedian Stephen K Amos and Stephen Fry.

CLH Digital

To keep STRAP in the public eye, a regular stall was set up in Saffron Walden market on a Saturday and quarterly weekend ‘pop up’ pub sessions were held in a local community centre – ‘Not the Railway Arms’. After a prolonged campaign, the pub came into community ownership in October 2020, before reopening under COVID restrictions on 16 April 2021. Since opening, as well as providing a full range of pub services and facilities, the Railway Arms has hosted theatrical performances in the garden, played a full part in Saffron Walden’s ‘Fete de la Musique’, hosts a local cycling club whose weekly rides start and finish at the pub and has a fortnightly ‘knit and natter’ session organised by a local craft shop.

The announcement of the Pub Saving Award winner and runner up comes at a time when the nation’s pubs are all in need of support, as speculation mounts around possible restrictions over Christmas and the New Year. The work of communities around the country has been crucial to helping pubs survive the COVID-19 pandemic.

Co-ordinator of the Pub Saving Award Paul Ainsworth said: “This year’s winners both have long journeys behind them, and are two examples of superb campaigning to save beloved local pubs – only made more difficult due to the coronavirus restrictions throughout 2020 and 2021. It just goes to show what can be achieved when a community bands together to make a difference, and we are excited to see what is next for the Blue Bell and Railway Arms.”

Education Key To Combating The Rise In Drink Spiking in the UK CPL Learning has released free learning resource for hospitality operators to raise awareness of drink spiking within their teams To support operators, CPL Learning, an Access Hospitality company, has released a free learning resource to help operators raise awareness of drink spiking across their teams, what it is, how it happens, and the consequences it can have on victims.

As the hospitality sector works toward recovery, it is imperative to support guests in feeling safe and secure in visiting venues, by helping staff to know what they can do if they witness a tampered drink or suspicious activity.

‘’Both CPL Learning and the wider Access Group are committed to supporting operators as they work tirelessly to keep their guests safe amid reports of drink spiking,’’ said Jamie Campbell, Director of Learning, CPL Learning. ‘’Education is a vital step in this process, and we work closely with our clients in the hospitality industry to design learning solutions that meet their needs as the industry rapidly evolves in the post-pandemic world.’’

To learn more about this free CPL Learning course, visit: https://cpllearning.com/online-courses/drink-spiking-awareness/

FROM ALL AT CLH NEWS

Pubs, Bars and Restaurants Lost £10,335 on Average in the Week Leading Up to Christmas Issue 90

On Christmas Day takings were down 60% compared to 2019, new figures from industry body UKHospitality show.

The findings demonstrate how the industry’s fight to recover from the pandemic has been decimated by Omicron. In the weeks prior to the new variant emerging, average sales had been close to pre-pandemic levels (98%).

However, city centre and London venues have been hit particularly hard by the new work from home restrictions, the drop in consumer confidence, and footfall. With December usually equal to three months’ worth of trading, this is pushes back recovery by at least a the same amount of time – and not just for the sector but for the whole country, as the latest ONS figures show growth in Q3 was driven by hospitality.

UKHospitality CEO, Kate Nicholls, said: “Hospitality businesses have been hit hard during a key trading period – and this

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after missing out on the crucial Christmas and New Year sales last year.

“Restrictions must be kept to a minimum and must be lifted as quickly as possible to help an already beleaguered sector or many will simply not survive – and those who do make it through face a return to 20% VAT in April.

“In order to help the industry recover and return to growth, the Government must commit to keeping VAT at 12.5% and offering enhanced rates relief. Further support will also be needed should additional restrictions be imposed or the tougher measures in Scotland and Wales be retained into 2022.”

Deliveroo Reports a 117% Growth in Plant-Based Ordering as Veganuary 2022 Begins Deliveroo is reporting a huge increase in demand for vegan food in the last twelve months, with orders of plant-based dishes up 117% on the previous year. According to the food-delivery giant, the first week of January 2021 saw a 153% rise in searches for ‘vegan’ food in the app compared to the month before, as Brits across the country take on Veganuary.

The online food delivery service has reported that more restaurants than ever have introduced plant-based menus and dishes to their regular offering and there are now over 15,000 plant-based and vegan friendly restaurants available in the UK on Deliveroo across the UK. The cities with the most vegan orders (as a proportion of their total orders) this year in order are: Brighton, Bristol, Coventry, Leeds, Manchester, York, Liverpool, Edinburgh, Norwich and London.

Hundreds of thousands of Brits will be giving ‘Veganuary’ a go in 2022, and Deliveroo are encouraging people to try going ‘Vegan-ish’ this month and enjoy the huge range of amazing Vegan options available on the app.

An increase in the choice of delicious vegan gastronomy may be helping to convince people to stick with

their pledge beyond January, according to a survey carried out by Veganuar, 85% of Veganuary’s 2021 participants planned to either stay vegan or cut animal consumption by at least 50%.

Elena Devis, Vegan Category Lead, Deliveroo said, ‘Earlier this year we asked the UK what they would like to see more of on delivery platforms, and nearly half of the survey respondents (48.5%) said they were keen to see more meat-free options.

‘The UK’s appetite for vegan food is one that just seems to be getting bigger and bigger every year which is why we’re proud to offer such an incredible range of plant-based dishes available across restaurant and grocery menus. Vegan and Plant-based food is a growth area we are really excited by at Deliveroo so we’re super happy to be supporting Veganuary again this year.’

Toni Vernelli, International Head of Communications and Marketing at Veganuary, said, ‘We’re really excited to be working with Deliveroo again this Veganuary. Their dedication to improving the visibility and availability of vegan options on their platform is making it much easier for people who want to adopt a more climatefriendly diet – and that number is growing every year!’

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Christmas Drinkers Shun Champagne and Prosecco New Data Suggest the Bubble for Bubbly May Have Burst With Omicron on the rise and many people still wary of big festive parties, new data has shown that Christmas 2021 saw a sharp downturn in interest for traditional fizzy favourites champagne and Prosecco.

using its proprietary Digital Demand Tracker tool that analyses search data from AdWords and Google Trends. See https://www.wearemediavision.com/digital-demand-tracker

Online searches for ‘champagne’ fell by more than a quarter (27%) in the period 1-25 December 2021 compared to the previous year, while searches for ‘Prosecco’ dropped by 29%. Another Christmas party favourite, ‘eggnog’, saw searches fall by 19%.

However, a few beers and wines bucked the trend and saw online activity rise in December. On the wine side, searches for ‘Pinot Gris’ were up 13% and ‘Viognier’ by 51%, while searches for Dutch beer brand ‘Amstel’ were up 15%.

In fact, searches for wines and beers more broadly fell by 23% during the run-up to Christmas this year.

Louis Venter, CEO at MediaVision, comments: “Eggnog, champagne and Prosecco have long been mainstays of the Christmas party, and parties have been thin on the ground this year thanks to the continuing risk of the pandemic.

A number of popular beer brands also saw online activity fall away in December compared to the same time in 2020: searches for ‘Budweiser’ dropped by a third (34%), ‘Stella Artois’ by a quarter (23%) and ‘Coors Light’ by almost half (45%).

“It’s too early to say that the data shows a shift in the UK’s drinking habits more broadly, but we also carried out research for all of 2021 that showed online searches for ‘gin’ were down 14% year on year, while searches for ‘gin & tonic’ decreased by 22%.”

The analysis was carried out by online search expert MediaVision,

Hotels See 1 in 10 December Bookings Cancelled Compared to 1 in 2 in 2020 – Despite Fears of an Imminent Increase

Hotel booking data for 2021 shows that December cancellation rates for pre-Christmas bookings have averaged 11%, while the final two weeks of December (including Christmas and New Year) have a cancellation rate currently sitting at 10% – with fears it’s set to rise exponentially as the Omicron surge continues.

2021’s 11% pre-Christmas December cancellation rate is almost three times that of 2019, which, in pre-Covid times, saw a cancellation rate of just 4% across the same period. However, at present, 2021 is a far cry from the levels of 2020, where the cancellation rate for the three-week period between the 1st December and 21st December was 50% – just ahead of the heightened ‘Tier 4’ restrictions coming into play a few days before Christmas, which tipped the cancellation rate to 80%.

The data has been compiled by Profitroom, a leading provider of hotel technology, which has compared and contrasted statistics from

the UK hotels within its 3,500 worldwide hotel database – predominantly made up of 4-star and 5-star properties – taking into account booking statistics and cancellation rates from 2019, 2020 and 2021, between the 1st December and 20th December.

Andrius Remeikis, Senior Business Development Manager at Profitroom, commented: “Compared to 2020, this year’s December cancellation rate has been far more manageable for hoteliers – and it’s been low enough for operators to continue. However, despite this, it’s a lot higher than pre-pandemic levels, which shows that, even without enforced lockdown measures being in place as of yet, hotels have been facing a very tough time already. With rumours swirling about greater restrictive measures to come any day, hoteliers will be in fear of the cancellation rate rocketing as it did last year – leaving a devastating impact in its wake.”

Jane Pendlebury, CEO of HOSPA, the Hospitality Professionals

Association, also commented on the findings, saying: “It was all too easy to assume in the summer that the bulk of hospitality’s woes were behind us, with the vaccine rollout seemingly set to end the worst period of the pandemic. However, the pandemic is not just continuing, but increasing in intensity, while the industry is beset by a whole host of other challenges; from recruitment to supply issues. We’ve gone from hoping for a bumper Christmas to merely clinging on, with forecasts and forward planning in disarray.”

She added: “As an industry we desperately needed support, and are pleased with the Chancellor’s latest measures. Rumour and conjecture in recent days and weeks though have served to dent consumer confidence, which has hugely impacted revenues, but it’s hoped that with the latest supportive steps from the Government, more hotels will be able to continue battling on. We just have to hope though, that this winter isn’t as bleak as the last one.”

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Springboard Awarded Hilton Effect Foundation Grant After Securing Over 2,500 Jobs for Young People in 2021 plays in promoting hospitality careers and supporting unemployed people to access jobs within the sector. With the pandemic still having an enormous impact on our sector, it is vital we inspire people to join our vibrant and diverse industry- and support them in their journey. We are looking forward to supporting Springboard’s work in 2022.”

UK hospitality charity Springboard has trained and secured jobs for more than 2,500 young people across the UK this year. The landmark results are part of ‘Springboard to 2022’, which helps businesses tap into a hard-to-reach national and regional pool of skilled talent.

As a result of Springboard’s commitment to the recovery of the hospitality sector, the charity was named a 2021 grant recipient on behalf of the Hilton Effect Foundation. Grants were awarded to organisations for going above and beyond to support those disproportionately impacted by the pandemic and will be used to advance Springboard’s work in helping young and unemployed people to upskill and progress into employment within the hospitality industry.

The grant will fund training programmes beginning in early 2022, including short courses aimed at inspiring school-leavers to join the industry, and longer courses that will help young, unemployed adults gain the confidence and skills required for a career in hospitality.

Chris Gamm, CEO of Springboard, said: “Over the last year we have worked tirelessly with our partners to provide employers with a pipeline of talent, giving them the space to focus on the current challenge of rebuilding from the Coronavirus pandemic. As we move into 2022, despite challenges our industry has faced, we look forward to continuing our work in attracting more young people to start careers in the hospi-

The Springboard Charity was selected from hundreds of organisations that were considered for Hilton Effect Foundation grants. Each of the 2021 grantees are committed to having a long-term, meaningful impact on the people and communities they serve, by driving progress on critical environmental or social challenges.

tality industry. With the help of the Hilton Effect Foundation, we hope to continue to support employers and reach our target of getting 10,000 young people into jobs within the sector.”

Stephen Cassidy, Senior Vice President and Managing Director, UK and Ireland, Hilton, said: “We are pleased to be supporting Springboard once again, with this grant helping to recognise the important role the charity

Erica Gordon, SVP, Global Head Public Affairs & ESG at Hilton, added: “We are proud of all the people and organisations who have come together to provide urgent support for young people, women, minority populations and refugees who continue to be adversely impacted by ongoing global crises.

“Hilton created the Hilton Effect Foundation on the belief that it can create a ‘better world to travel’ and it’s an honor to invest in The Springboard Charity as one of our 2021 Hilton Effect Grantees. Their work to create sustainable solutions to The Springboard Charity’s focus area is so inspiring, and we look forward to seeing their continued positive impact for years to come.”

Festive Cheer on a Plate Thanks To Liverpool Chef Great British Menu star and executive head chef at Lu Ban, Dave Critchley, served up some Christmas cheer to families across Liverpool, with specially created Christmas Dinner boxes.

The initiative, which is supported by Brakes, saw Dave and his team provide the ingredients for a perfect Christmas dinner with all the trimming, with step-by-step cooking instructions bringing some Christmas joy to families who are struggling to put food on the table.

Dave has worked throughout the pandemic to support families across the Liverpool area helping thousands of local people and the latest initiative, which is supported by donations of food from Brakes, will see 200 families receive food boxes over the Christmas period.

Dave Critchley said: “Providing the Christmas dinner boxes was designed not only to ease the burden on families facing financial difficulties, but also to provide a sense of normality. They can cook a great meal and enjoy it together. This year has been a tough time for some many people, so we’ve tried to do our bit to help.”

John Mitchell, Brakes Account Manager added: “When Dave reached out to me, I was delighted that we could help. He’s done such a fantastic job in helping our community and is an inspiration to those around him. We’re proud to have played a small part in making this possible.”

Further information on WellFed, which was set up by Dave Critchley to help feed communities in Liverpool affected by poverty, can be found at www.wellfedbox.co.uk

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Consumer Card Spending Grew 5.9% in 2021 - But Covid Continues to “Hamper” Hospitality 18

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Issue 90

Consumer spending increased 5.9 per cent in 2021 compared to 2019, fuelled by demand for convenience, online shopping and home improvements. While Covid-19 continued to hamper the hospitality and leisure sector, social distancing restrictions spurred the rising popularity of ‘insperiences’ and outdoor pursuits, resulting in growth for both digital entertainment and sports & outdoor retailers.

Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items rose 11.1 per cent in 2021. This was largely driven by supermarket shopping, which saw an overall growth of 17.4 per cent, with online grocery spend surging 97.4 per cent.

THE CONTINUED GROWTH OF ONLINE The beginning of 2021 saw online shopping surge as all non-essential retail and hospitality remained closed due to Covid-19 restrictions.

Online retail increased 87.7 per cent in March 2021 compared to 2019, accounting for 51.8 per cent of all retail spend.

Online grocery spend also saw its highest increase of the year in March (when compared to 2019), up 119.7 per cent, as many households continued to rely on home deliveries for food shopping.

butchers, greengrocers, and meal-kit providers – saw particularly strong growth in 2021 (+74.0 per cent), as consumers relied on the convenience of local shops and delivery services for their weekly meals, with some spending perhaps shifting away from eating out to these sectors across the year.

per cent compared to 2019, venues have shown signs of recovery since restrictions eased in July. Prior to the arrival of the latest Covid-19 variant, Brits made up for lost time with friends and family, with pubs, bars and clubs recording positive growth in the second half of the year, including a 43.5 per cent increase in September.

Home entertainment was another category that flourished in the ‘insperience’ economy, with digital content and subscriptions (+47.4 per cent) and electronics (+10.3 per cent) both seeing sizeable uplifts as households purchased the latest films, boxsets and games consoles.

Clothing and pharmacy, health and beauty retailers also saw improvements throughout 2021, particularly in May when the categories saw respective rises of 7.6 per cent and 17.5 per cent as Brits focused on well-being and invested in sprucing up their appearance for post-lockdown socialising.

SUMMER STAYCATIONS While restrictions and quarantine guidelines continued to impact international travel, holidaying in the UK soared in popularity. In June, the hotels, resorts and accommodation category saw growth for the first time (+3.7 per cent) since pre-pandemic times, with this figure rising to 15.9 per cent in August.

Older consumers shelled out the most on staycations, with spend from those aged 50-64 up 27.7 per cent in June, compared to a 18.4 per cent decline among 16-24-year-olds – a trend likely due to older Brits being vaccinated earlier in the roll-out.

More broadly, shopping online proved popular throughout the year as online retail recorded strong growth of 63.2 per cent compared to faceto-face retail spending, which saw a noticeably smaller rise of 0.6 per cent, as shoppers continued to shop from digital devices at home and on the move.

Homeowners splashed out more on their properties in 2021, with spending on home improvements & DIY as well as furniture up 26.2 per cent and 19.8 per cent respectively.

CONTINUED RISE OF THE ‘INSPERIENCE’ ECONOMY

As they spent more time at home, consumers also added four-legged companions to their households, with spending on vets and pet retailers seeing strong growth relative to 2019 (+29.1 per cent).

The popularity of enjoying experiences at home, or ‘insperiences’ continued in 2021. Spending on takeaways and fast food rose 62.0 per cent in 2021, as consumers spent more on in-home experiences and nights in.

Even as non-essential stores began to re-open and restrictions relaxed, demand for speed and ease remained a noticeable mainstay in consumers’ spending habits. Food and drink specialist stores – including

INVESTING IN THE HOME

POST-LOCKDOWN PURSUITS AND WELL-BEING Sports and outdoor retailers were another bright spot as the reopening of gyms and golf courses encouraged sports fans to spend more time exercising. The category rose 21.9 per cent overall, with golf clubs having a particularly positive year (up 50.2 per cent).

While spending in the hospitality and leisure sector was down 18.5

Jose Carvalho, Head of Consumer Products at Barclaycard, said: “2021 was another challenging year, as the pandemic continued to hamper the UK economy. However, categories such as local food retailers, takeaways and digital entertainment continued to do well, thanks to Brits’ demand for convenient, local, and at-home shopping experiences. In addition, with more time spent working from home, Brits continued to invest in their households, resulting in strong growth for both DIY and pet stores.

“As we look ahead to 2022, the economy will face fresh challenges from rising household bills, inflation, and uncertainty about the new Covid variant. Yet, as we’ve seen over the last two years, consumers and businesses are capable of adapting to and overcoming immense hardship and adversity – the resolve and determination of the British public to succeed is why I’m still optimistic about the year ahead and what it may bring.”

Clare Bailey, Independent Retail Expert and founder of The Retail Champion, said: “It is encouraging to see that many categories have enjoyed growth in what has been another turbulent year. Local shops continue to be supported by community-spirited Brits, while sports, clothing and health and beauty retailers all saw uplifts as the nation enjoyed post-lockdown life.

“While the economic impact of Omicron remains to be seen, we can admire the retail, hospitality and leisure sectors for once again adapting to ever-evolving circumstances and overcoming so many challenges this year.”

Greene King Teams Raise More for Macmillan Cancer Support in 2021 Than Any Other Year Greene King teams have smashed their annual fundraising record for charity partner Macmillan Cancer Support – despite spending a significant portion of 2021 in lockdown.

More than £2m has been raised by team members across Greene King’s c1,600 managed pubs, its breweries in Bury St Edmunds and Dunbar and support centre teams, making Greene King the charity’s top fundraising corporate partner this year.

The record follows news that earlier this year Greene King passed the £10m milestone of money raised for Macmillan since the partnership began in 2012.

Fundraising for the charity has accelerated in recent years with £1m raised in the first two years of the partnership, before going on to pass £3m raised in 2017, £5m in 2019 and then more than doubling that amount in less than three years. The money raised by Greene King will help Macmillan continue to provide vital support for those living with cancer.

Latest figures from PubAid estimate that pubs raise around £100m annually for charities across the UK, showcasing the importance and value they bring to communities by supporting good causes.

Greene King CEO Nick Mackenzie said: “It’s hard to put into words just how proud I am of every member of the Greene King team who has gone above and beyond this year to raise this incredible amount. Not only has it been a phenomenally challenging year to run a pub through a variety of restrictions and challenges, but to then go out in addition to doing the day job and put on charitable events and undertake epic challenges truly is inspiring.

“It reminds you what an important role pubs play in communities and highlights how closing pubs has repercussions not just on the businesses and customers but the wider causes and communities they support as well.”

Lynda Thomas, Chief Executive at Macmillan Cancer Support, said: “Greene King employees and customers continue to amaze us with their fundraising efforts.

“We are extremely grateful for their continued support and for raising such a phenomenal amount in an especially challenging year. At Macmillan we rely almost entirely on donations from the public and passionate corporate partners like Greene King. Without this generosity we simply wouldn’t be able to fund the Macmillan professionals and services that support people with cancer in communities across the UK when they need it the most. Thank you”.

Commercial Microwave Ovens – Ideal For The Environment In most of the large brewery and restaurant groups, the commercial microwave oven has become a useful tool helping to regenerate previously cooked food plus a great help in cooking vegetables quickly keeping them full of their goodness – let alone the help with preparing sauces and melting chocolate.

Not only does a microwave oven use less power than conventional cooking methods, it saves a great deal of time! Chef know that as long as the correct power level and timing is used then the product being cooked is completely up to the required standard for health and safety.

and food partials will penetrate the afore mentioned parts causing break downs – break downs mean delays in food preparation and lack of service until an engineer can attend to rectify the faults. Unfortunately the engineer will see that the neither the parts or labor are covered by the warranty and therefore would be chargeable which is often well over a hundred pounds (and in some cases in the two hundred pound region!

This unfortunately this is also happens when the base plate or seals get damaged and the operator is in the same situation – this is where the invention by Regale Microwave Ovens in Hampshire comes in! The directors of the company saw the problems and spent over two years researching and developing the now sought after Microsave® Cavity Liner. The Microsave protects the entire of the microwave’s oven cavity – the ceiling plate – the base plate and lens light cover! All the operator has to do is take the Microsave Liner out, wash quickly in the pot wash, dry and replace and that is the microwave oven interior clean, hygienic and protecting the parts in the matter of two or three minutes – saving hundreds of pounds in repairs yet costing less than one engineer service call!

In most kitchens however, the interior (cavity) of the microwave can suffer from splashes and spills which means that food particles can be left on the ceiling plate, base plate, sides, back, base and lens light cover which, unfortunately, if not cleaned off can become stuck hard and every time the microwave is used the old food can start to deteriorate the cavity causing burning and damage which intern can cause break downs of parts not included in the manufacturer’s warranty.

After several years of success in the UK market mainly with the major groups such as Whitbread and Stonegate, to name but two, plus of course, smaller groups and individual restaurants and pubs, great interest is being made for similar groups in the USA and already orders for several thousands are in the pipe line to be fulfilled.

On all good high powered microwave ovens there is a ceiling plate (sometimes known as a roof liner), is protecting a stirrer system and electric motors and if burning occurs on the ceiling plate then grease

Regale are proud that in the UK the Craft Guild of Chefs have tested and approved the Microsave Liner and that Panasonic have also endorsed it as an official spare part to be used in their brand of

microwave ovens.

Since then, Amana and Menumaster have also endorsed the Microsave Liner CPS2A for use in their range of heavy duty microwave ovens which adds to the list of manufacturers who appreciate it is a great help to the end user keeping their products clean and hygienic. The Microsave can also help to extend the life of the microwave oven which is great news for the environment!

The range of Microsave® Cavity Liners include the CPS1A which is suitable for use in the current (and past range) of the Sharp R22AT, R23AM and R24AT models.

The CPS2A (the most versatile Microsave Liner) was originally designed for the Panasonic NE1800w range (both past and present) NE1843, NE1853 and now is suitable for the new Merrychef 1800w, the Marren 1800w, the Valera 1800w which is all based on a copy of the Panasonic range.

The CPS3A was designed in particular for the Panasonic NE1878 only which is their latest model sporting not only the new ‘inverter’ system which is less expensive to run, but weighs less than 20 kilos.

Following on, the CPS 4A is for the Samsung Heavy duty range and finally the CPS6A which is exclusive to Regale’s WINIA brand.

For full information of the entire range of microwave ovens and Microsave® Cavity Liners, please contact Regale on 01329 285518 or email microwaves@regale.co.uk or see page 10.

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CLH Digital

Issue 90

Restrictions “Devastating” and Could Drive Closures in New Year Years - UKHospitality Cymru New restrictions on hospitality businesses in Wales will have devastating financial impacts and could still preface early year closures and job losses, despite a package of Welsh Government cash support, UKHospitality Cymru has warned.

“The new restrictions virtually close Wales’ events industry and take all other hospitality businesses much further into sub-viable trading,” said David Chapman, Executive Director for UKHospitality Cymru. “Hundreds of millions of pounds of business have been lost in the run up to a very quiet Christmas and things will now get worse from Boxing Day,” he said.

“Our members are battered and bruised and at the end of their tether. Morale, alongside customer confidence, is low. Our customers have dwindled to a trickle and this news will only make matters worse.”

He noted Welsh Ministerial calls for furlough to be reinstated and said that the sort of firepower that furlough represented was vitally needed to top up Welsh Government funding help. “The Welsh Government like the UK Government - recognises the dismal trading conditions we have had to endure pre-Christmas and has made some more money available today to compensate for losses to date. Welsh Government tells us it has pushed its own financial boundaries as far as it can. The new packages amount to £120m, an additional

£60m, but this falls way short of the huge scale of the business that will be lost.

“Cash reserves are long gone; loans are being repaid and costs are soaring. Today’s news here means we need the UK Government to help our businesses in Wales immediately and make more assistance available and do it quickly. If not, there could be very serious permanent damage done to this industry in just a few weeks,” said Chapman.

Responding to the announcement of a return to table-service only for pubs across Wales from 26th December, CAMRA Chairman Nik Antona said: “Bringing back the table service only restriction is devastating news and is going to make it difficult, if not impossible, for many of our pubs, social clubs and brewery taprooms to turn a profit.

“Traditional smaller community locals which don’t serve food will be particularly hard hit at a time when the decent Christmas trade they were relying on to help them recover and see them through the quiet months at the start of the year has already evaporated as a result of government announcements.

“Details of the financial support that will be available is now urgently needed. This must include great Welsh breweries, cider producers and the wider supply chain for the beer and pubs sector and must reach businesses as quickly as is possible.

“Any system of grants may help businesses survive the next week or so – but the UK and Welsh Governments must urgently work together bring forward a comprehensive plan to protect our pubs, including

Finalists Announced for the UKBG National Cocktail Competition 2021 After an intense two months of searching to find the UKBG’s National Cocktail Competition’s Winner, the UK Bartenders’ Guild is proud to reveal the finalists.

The fifteen strong line – up of competitors hail from all four corners of the world and represent some of the most impressive talent within the UK hospitality industry.

This year, the NCC format was framed towards community learning.

At each stage of the competition a series of seminars was hosted – inperson and online – developing competitor knowledge in the areas of Sake, Whiskey and Gin, bringing Japanese beverage culture to a wider audience throughout the UK, while upskilling our competitors.

The UKBG enhanced this further by hosting seminars and networking opportunities at the regional finals, including a memorable, impromptu skills masterclass and tasting session from industry leg-

endary, Peter Dorelli.

The UKBG NCC 2021 represents the organisation’s renewed vigour to support and celebrate the industry and its workforce, encouraging all who can, to attend the Grand Final in January to cheer and celebrate their peers.

The finalists have so far been through an initial online recipe submission, sharing their best Sake-inspired cocktail featuring Akashi-Tai Sake; and an ‘Ultimate Highball’ round, featuring Hatozaki whisky.

The Grand Final will see competitors recreating their initial Sake recipe submission, alongside a Gin Fizz recipe, as outlined in the Cafe Royal Cocktail Book Coronation Edition, authored by UKBG founder, William ‘Billy’ Tarling and will feature 135° East Gin.

The Evolution of Hospitality Tech in a Post-Pandemic World 22

CLH Digital

Issue 90

By Henry Seddon, Managing Director, Access Hospitality

business' online appearance plays a critical role in determining if a guest will visit an establishment. Three in five consumers look online for menus, photos or reviews before visiting venues, and frequent visitors reported that they would be deterred from visiting if they couldn’t find an online menu (71%), customer reviews (56%) or the option to book a table (54%) online.

The pandemic transformed every aspect of our lives – from work to leisure. Lockdowns and social distancing measures caused restaurant and bar operators to shut down for months on end, and upon reopening, customer needs were completely different than before. As the economy gradually improves, hospitality operators have an opportunity to evolve for the better of customers, and technology is the key to making this transformation possible.

As the industry rebuilds and innovates in response to the crisis, it’s important to think about the big picture - what can we do to facilitate the technological advancements within the hospitality industry and make them sustainable over the long term?

Access Hospitality commissioned research through CGA, to draw on operator experience and consumer insight to determine what will shape the future of hospitality businesses.

THE NEW CUSTOMER JOURNEY STARTS ONLINE The landscape of the hospitality industry is different now, with an emphasis on how technology can facilitate the customer journey in a quick and seamless manner. In the space of a short time, operators have proven that they have the ability to create lasting change to address the complex needs of customers following the pandemic – and this is only set to continue.

The journey for customers now starts sooner, making a strong online presence essential for any hospitality business. The initial reaction to a

Their journey also continues after the visit, with feedback and reviews on products and services at the top of the list of what customers look for when choosing a venue. Post-visit emails or notifications would prompt more than half of customers to leave a review, 37% to enter a competition, 25% to share details of the venue with a friend or family member and 23% would pre-book for their next visit.

Social distancing and lockdown measures created a need to expand hospitality technology even further – with customers opting for takeaway and delivery services at the height of the pandemic, a trend that has persisted even as lockdown measures eased. When restaurants opened again, many chose to use convenient pay-at-table apps instead of table service, creating a need for venues to invest in this technology in line with customer expectations, 23% of which now expect availability of this feature on arrival.

CHALLENGES AND OPPORTUNITIES IN THE POST-PANDEMIC WORLD Customer expectations are higher than before, which introduces an opportunity for innovation within the industry to meet those needs. It’s crucial to ensure that customers have a positive experience, as 58% of consumers are likely to be deterred from returning to a venue if they have a negative experience with technology.

The biggest frustrations with technology for consumers when visiting an establishment are poor internet connections, not being able to use vouchers and difficulty with full menus not being displayed on pay-attable apps. Some ways to combat these problems are ensuring that guests have access to a stable wireless connection so that they are enabled to make the best use of the available technology. Fast, reliable wi-fi connections also open wider capabilities for all members of staff,

front and back of house, to improve operational efficiencies and the customer experience.

For operators, the transition to utilising pay-at-table apps and online booking systems might be difficult to navigate, particularly as technology continues to accelerate quickly with a wide variety of solutions available to choose from. New technology brings many efficiencies, but it is important to choose the right ones for your business, that fits with your brand identity and that will be practical for staff to implement.

In addition, there are some challenges resulting from generational differences within the customer base. More than half of consumers over 55 have never pre-booked, ordered or paid with technology in a pub, bar or restaurant. There are indications that these generations are open to change, but more work is needed by operators to instil confidence in older users.

Striking a balance between technology and personal interaction is also key, as there is still a group of consumers that prefer not using technology to order at venues. For those that prefer to order with staff instead of an app, 69% cite the ease of ordering verbally as the reason, followed by 54% who enjoy the social interaction. For this group of consumers, a way to encourage their use of technology might be to offer exclusive deals or promotions, as well as having staff available to teach them how to use it.

KEEPING UP THE MOMENTUM The pace of technological transformation has accelerated beyond anyone’s imagination. Fundamentally, hospitality is all about experiences and technology must simplify and enhance these occasions rather than complicating them unnecessarily. Using the latest integrated technology solutions provides effortless, flexible and intuitive ways of working which enable hospitality businesses to grow at their own pace and put customers and staff at their heart.

The technology evolution continues at pace and the time is right to review future needs and ambitions, and to recognise the potential that further integration of technology in hospitality can provide.

Snacking Sorted with Tayto

“Conserving cash and maximising sales have never been more important to the on-trade! Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’. Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference.” explains Matt Smith, Marketing Director for Tayto Group owners of the UK’s top pork snacks brands – Mr. Porky and Midland Snacks – as well as the award-winning hospitalityexclusive REAL Hand Cooked Crisps.

pork snacks to suit every pub:

• Midland Snacks Traditional Scratchings is our best-selling pubcard - Great Taste awardwinning hand cooked scratchings using a recipe that has stood the test of time.

• Mr. Porky Hand Cooked Scratchings – from the most recognised name in scratchings, this Great Taste award-winning scratching is set to become the new benchmark for a premium scratching.

• Mr. Porky Crispy Strips – a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner.

Given that snack sales increase by up to 80% when they are more visible5, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at www.realcrisps.com/POS

Scratchings really are the ULTIMATE PUB SNACK! In a recent poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack.3 This comes as no surprise as 83% of pork snacks are consumed with a drink4. The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

Premium crisps are another essential bar snack given 82% of pub goers eat them1 and consumers are willing to pay up to 30% more for premium over standard products2. Having products that aren’t regularly on promotion in supermarkets, such as REAL Hand Cooked Crisps, also enables venues to justify their premium pricing.

With concerns rising again about the impact of Covid on the hospitality sector, snacks can help publicans navigate these challenging times as Smith explains, “Given uncertainties over Festive footfall, it’s reassuring that snacks’ long shelf life and ease of storage mean that venues can stock up without worrying about wastage down the line.”

MERCHANDISING TIPS Pub consumers look for brands they can trust and it’s important to stock proven sellers! Not all scratchings are the same and Tayto has a range of award-winning

We’re thrilled to announce a recipe refresh for our British-made hospitality exclusive brand REAL Hand Cooked Crisps. The whole range is now gluten free, with no added MSG and all flavours are suitable for vegetarians with six also suitable for vegans. PLUS, we’re proud to have won yet more Great Taste awards including our Jalapeno and Sweet Chilli flavours, as well as the classic, Sea Salt.

We’ve also launched a new flavour, Smokin’ BBQ. As BBQs have grown in popularity during the last 18 months the timing is perfect for this new smokier flavour.

To launch our Smokin’ BBQ, we’re running our first ever on-pack promotion. The campaign gives consumers the chance to become the face ‘with bags of character’ of this exciting new flavour. The campaign kicked-off at the University of West London in October and those who tried our new BBQ flavour rated it over 8/10 commenting…

“Loads of BBQ flavour and salt. Nice and crisp!”

“The BBQ flavour is excellent and it gives a real smoky flavour. Fabulous aftertaste!”

“Really nice, smoky BBQ flavour and great texture! Really good crunch to them. Good, strong flavour too!”

By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack. All it takes is for staff to ask “Do you want some snacks with your drinks?”

Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.

THE NEW FACE OF REAL

The campaign is being supported through ontrade social, POS and digital activity.

CLOSE THE DEAL Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this: • Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector • Get your team to prompt purchase o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes!

• Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar o Bar runners and coasters are great eye-catching prompts SOURCES: 1. Norstat, March 2019 2. CGA Strategy Research 2016/2017 3. Perspectus Global Poll, March 2021 4. Norstat | Jan 20 5. HIM! Foodservice Research 2016

Real Smokin’ BBQ is available now. POS for the whole range is available to order FREE from our website www.realcrisps.com/POS

Dry January Doesn’t Mean Empty January 24

CLH Digital

Issue 90

“Change is not a threat, it’s an opportunity. Survival is not the goal, transformative success is.”

• promoting food pairings with non-alcoholic drinks • focus on health. Tap into the mindset by promoting your January venue as a health friendly pub or bar.

• Host a special January party, with the country facing festive restrictions January might be a better month to put some cheer back • entertainment whether it is a pub quiz, pool table or boardgames add a new angle to the day or evening. Again, with the country facing restrictions, and the government encouraging people to stay at home this festive season give them a reason to come out!

Often described as the bane of the on trade, “Dry January” is on the horizon!

Dry January, which started as a bit of a PR stunt by the charity Alcohol Concern six years ago, has now become something a national bloodsport. When it first started in 2013 5000 people took part January this year an estimated 4.2 million took part, an increase of 23,000%!

So, it will come as no surprise to any licensee that January is often a tough month!

But it needn’t be! In fact, it could be seen as an opportunity. Those who temporarily take a break from drinking alcohol are here to stay.

Campaigns like Dry January and Sober October, are only part of the shift towards people drinking less as they become more health-conscious. According to studies 1 in 5 adults do not drink alcohol at all, and pre-pandemic 72% of people were taking 3 days and 62% avoiding work nights.

This shift presents challenges for pubs and bars who do not evolve, not only for January and October, but also in the long-term. What’s good for livers isn’t necessarily good for business, and the decline in trade can hit businesses hard.

John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK comments: "1/3 of UK adults are now moderating their alcohol intake . Health and moderation are becoming increasingly prevalent in drinkers’ lives, meaning no and low alternatives are becoming a must stock feature – as they are crucial for enticing health-conscious consumers into the on-trade and making them feel part of the occasion. The no and low category is continuing to grow, and is now worth £45m in the on trade alone . Its rapid growth shows no signs of slowing down. As the demand increases, it is even more important to review your no and low offering and adjust your range accordingly.

"By early 2020, the no and low alcohol sector was in 36% growth and worth £94M (0.6% share of total Beer and Cider) in the UK and £8M in Scotland at the start of last year. Its rapid growth shows no sign of slowing down. Covid-19 has accelerated the moderation trend. As more and more people moderate their drinking, abstain – temporarily or for the long term - now is the time to review your no and low offering and adjust your range accordingly.

"Even when moderating, drinkers remain category loyal - meaning a cider drinker would prefer to choose a non-alcoholic cider than a zeroalcohol lager. Therefore, it’s important to have a brand for every drink category, from lager, ale, cider, spirits and wine, so nobody has to compromise."

NOT ALL “DOOM AND GLOOM” That’s true! Although these figures are slightly out of date, according to Kantar Worldpanel, 86% of the adult population had never participated in Dry January (and this is consistent across the last 3 years). Moreover, 64% of people who hadn’t yet participated said they never would.

Furthermore, a study published in the journal Adaptive Human

Of course, there are no rules that suggest you have to drink alcohol when you go to the pub and while it’s understandable that people who are not drinking might choose to avoid anywhere that serves alcohol, there’s nothing stopping operators enticing non-drinkers in with a good selection of alcohol-free beer and other non-alcoholic drinks – not just in January but all year round.

BEER Behaviour and Psychology a couple of years back, found that people who drank regularly at their local pub were happier, more satisfied with their lives, and had more friends.

“The study showed that frequenting a local pub can directly affect peoples’ social network size and how engaged they are with their local community, which in turn can affect how satisfied they feel in life,” said Professor Robin Dunbar of the University of Oxford’s Experimental Psychology department, which conducted the study.

Don’t forget-nine out of 10 people who set out on Dry January have already fallen off the wagon half way through the month

MAKE DRY JANUARY A “TRY JANUARY” “Try January”? Yes, Try January, an initiative to spark positivity at the start of the year and encourage people to come out, try new food and drink in pubs, bars and restaurants rather than stay indoors or stick to ‘The usual.’ An initiative to beat those January blues!

It all began in 2014, following a meeting with cocktail chain Be At One, who had launched a marketing initiative called “Try January” to encourage people to order its new cocktails through the bar’s app, after which an idea developed to encourage people to try new things in pubs across the entire trade, helping boost pubs during the quiet spell, and also helping lift people’s mood at the start of the year by getting experimental with food and drink.

With people look to a healthier lifestyle, operators need to embrace this growing trend to make sure that when guests do venture out, they can offer them a variety of options to ensure they visit you rather than the pub down the road.

This can include: • Maximising your alcohol free offering by getting creative, maybe include alcohol free tastings or a festival • incentivising customers a free offer to drink

John Gemmell, adds, "Heineken 0.0 is the number one no and low alcohol brand . Catering to the 65% of UK adults proactively trying to lead a healthier lifestyle , Heineken 0.0 is only 69 calories a bottle making it the perfect alcohol-free option that doesn’t compromise on taste.

With fridge space at a premium, stocking Heineken 0.0 delivers twice the rate of sale than other big brands in this segment . Or, with 90% preferring draught to bottled beer , consider stocking Heineken 0.0 on draught via SmartDispenseTM BLADE. Serve freshly tapped pints of Heineken 0.0 from any counter-top. BLADE's plug and play advantage means you don't have to swap out an existing tap to meet this consumer demand for draught. Heineken 0.0 is the first alcohol-free draught beer that can use the existing cellar set-up and sit alongside regular beer taps in any pub – allowing operators across the UK the opportunity to maximise on the growing demand for no & low options.

"Through Star Pubs & Bars, we saw that stocking Heineken 0.0 in both packaged and draught format delivers 133% uplift in volume sales versus selling packaged alone , so this is a great option for those with more space. Your customers remain category and format loyal, so having a non-alcoholic beer on draught alongside its alcoholic alternative drives inclusivity and encourages greater sales all-round. "

CIDER John Gemmell, explains, "Old Mout Berries & Cherries Alcohol Free is the number 1 no and low alcohol cider in the on-trade53, distributed in over 5,000 outlets. It commands a higher RSP than soft drinks, making it a great way of unlocking additional category value and a must-stock for operators. As consumers remain category loyal, this popular alcohol-free option is an ideal way to entice cider drinkers looking to moderate, making them feel part of the social occasion.

"Not only is Old Mout Berries & Cherries Alcohol Free made using natural flavours, suitable for vegans and gluten free, it has the same great taste as its alcoholic counterpart. Stock this popular alcohol-free option to meet consumer demand. "

Menabrea Announces Launch Of First Alcohol Free Italy’s oldest brewery, Menabrea, has announced the launch of its first ever alcoholfree beer, Menabrea Zero Zero.

Initially available exclusively through the on-trade, the premium alcohol-free lager beer has a finely balanced taste and excellent, compact foam. Dealcoholised rather than brewed to be 0%, the latest addition is made using the same unique brewing process and 170-years of family expertise that makes Menabrea so remarkable.

Research undertaken by IWSR signalled that the low and no alcohol boom is showing no signs of slowing, with a predicted sales increase of 31% in volume by 2024.

A first for Menabrea, the team has worked hard on the development on Zero Zero to ensure it meets the high-quality credentials customers have come to know and love,

delicate yet full-bodied.

Angus Lawrie, Head of Premium brands at C&C Group said: “We are delighted to now be able to offer an alcohol-free alternative, for those who want to enjoy the great taste of Italy’s most stylish serve, but with 0% ABV. Menabrea has been the superior beer of choice in bars across the world for many decades and the arrival of Zero Zero sets a new benchmark of quality in the non-alcoholic beer category.”

The 330ml bottles are available now from distributors in the UK, including Delitalia, Bibendum, Matthew Clark, and Tennent Caledonian Breweries.

Find out more www.menabrea.co.uk.

Hertfields Expands to Three Pubs Following Investment with Star Pubs & Bars Hertfordshire-based events and hospitality company Hertfields is taking on its third leased pub* – The Fox at Pirton near Hitchin – following a £170,000 refurbishment with Star Pubs & Bars. The investment has restored the previously tired local to its former glory as a great quality traditional village pub.

Hertfields’ owner Steve Birch said: “The Fox will be the quintessential traditional pub with real ales, open fires and a warm welcome, whether customers want to drink and socialise or enjoy some good pub grub.

The revamp has carefully renovated the exterior of the Grade II listed building and upgraded the interior throughout, whilst retaining all its character and charm. Features such as inglenook fireplaces and original beams have been restored and a snug created, adding to the atmosphere.

“The Fox is a great addition to our growing business. Star have been extremely flexible to work with and have fully accommodated our vision for The Fox in the designs. They used an excellent team of builders and designers, and the pub looks fantastic. We continue to look for other new projects in and around Hertfordshire.”

A new kitchen will enable The Fox to introduce food in the new year, which will focus on pub classics including Sunday roasts. The pub will build a reputation for cask ales with up to five available. A cellar overhaul and the installation of state-of-the art dispense equipment will ensure consistently perfect pints.

Added Star Pubs & Bars’ area manager Dan Hayward: “We’re delighted to have joined forces with Hertfields at The Fox. They have just the skills required to build a successful, sustainable pub – sharp business acumen and brilliant delivery of hospitality.”

Company Insolvencies Surge by 88% with Numbers Higher Than Pre Pandemic Levels 26

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are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to continue trading and recover.”

Insolvency figures released on Friday for November 2021* by the Government’s Insolvency Service showed an 88% increase in corporate insolvencies compared to the same month last year (1674 in November 2021 and 891 in November 2020). They were also 11% higher than the number registered two years previously (pre-pandemic; 1,509 in November 2019).

“The biggest increase can be seen in Creditors’ Voluntary Liquidations, where directors have chosen to place their business into an insolvency process. In part this may be because creditors can now use enforcement measures, forcing directors to take pre-emptive action. The number of administrations also continues to creep up - typically administration is used as an alternative to liquidation where it is possible to rescue a business.”

For the first time since the start of the coronavirus pandemic, the monthly number of registered company insolvencies was higher than pre-pandemic levels. This was driven by the higher number of creditors’ voluntary liquidations (CVLs). In November 2021 there were 1,521 CVLs, 43% higher than in November 2019. Other types of company insolvencies, such as compulsory liquidations, remained lower than before the pandemic.

Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”

Restructuring and insolvency professional, Oliver Collinge from PKF GM said: “The surge in corporate insolvency numbers is not surprising.

Many businesses have now started to repay BBLS and CBILS loans as well as deferred HMRC liabilities.”

“Cash flow pressures due to the well documented issues around higher inflation, staff shortages, increasing energy prices, supply chain challenges and the need to repay Covid incurred debt, is likely to lead to increased numbers of insolvencies over the next 12 months.”

“The impact of ‘Plan B’ and the re-introduction of stricter measures to protect against the Omicron variant could derail the UK’s fragile economic recovery and create serious challenges for many businesses, particularly those in hospitality, leisure and retail.

People who have been told to work from home to stop the spread of the virus might feel uncomfortable socialising and that will further diminish what is normally a critical period for retail, hospitality, and leisure businesses. Mixed messaging from government and an increasing lack of confidence could have a catastrophic impact on businesses at a time when support measures such as the Job Retention Scheme are no longer available.”

“For those businesses that are struggling, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.”

Of the 1,674 registered company insolvencies in November 2021: • There were 1,521 CVLs, which is double the number in November 2020 and 43% higher than in November 2019; • 50 were compulsory liquidations, which is 32% higher than November 2020, but 82% lower than November 2019; • 10 were CVAs, which is 33% lower than November 2020 and 52% lower than November 2019; • There were 93 administrations, which is 27% higher than November 2020, but 38% lower than November 2019; and • There were no receivership appointments. *November insolvencies:

“These challenges will put multiple added pressures on businesses in the coming months, particularly those that weren’t in robust financial health before Covid, so it’s critical businesses act early and seek advice if they

Registration Opens for Hotel, Restaurant & Catering 2022 events for an unparalleled gathering of the food, drink, hospitality and foodservice industry.”

Hotel, Restaurant & Catering (HRC), the UK’s largest and most prestigious business event for the hospitality and foodservice sector, has opened visitor registration for its 2022 edition, taking place on 21-23 March at ExCeL London.

The industry has welcomed the return of HRC, with Philip Shelley, Chair of NHS Food Review, commenting: “Hotel, Restaurant and Catering is one of the showcase events of the year for leaders in public sector catering. The opportunity to have competitions and skills theatres for chefs, provides evidence and confidence in our chef development – looking forward to continuing our involvement.”

A wide range of innovative industry suppliers will be on show, covering categories such as food & drink, catering equipment, hospitality tech and, newly rebranded for 2022, design & décor. The event is also partnering with The Pub Show to cater directly to the UK’s pub and bar professionals, with insightful trend trails and content from OnTrade Consultancy.

Visitors will have free access to over 100 talks, competitions, chef demonstrations, panel discussions and trend trails over the three days of the event covering some of the most vital challenges and opportunities for pubs, restaurants, hotels, catering businesses, public sector and more. The event will also be continuing its partnership with Staff Canteen as some of the industry’s most respected culinary experts cook up a storm at The Staff Canteen Live demo area.

A major change for 2022 is the news that HRC will be co-located with IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show at ExCeL London, welcoming retailers, wholesalers, importers and exporters to the event along with the food & drink processing, packaging and manufacturing industry.

Cumulatively, the shows will welcome more than 30,000 key industry

“Hotel, Restaurant & Catering is brilliant chance to learn and to connect with so many ideas and people from across the industry,” added hospitality leadership coach and Hawksmoor Head of Culture Madeleine Geach.

HRC will once again host historic chef competition International Salon Culinaire, which celebrates its 120th year in 2022. The competition will see talented chefs putting their skills and knowledge to the test across a wide range of categories throughout the three days of the show.

buyers and highlight more than 1,500 innovative suppliers.

“HRC was the last industry event to take place before the Covid-19 lockdown began in March 2020 and we’ve been supporting our industry throughout the pandemic with a wide range of webinars and virtual events hosted on HRC Connects, a new digital platform for the industry,” said Event Manager Ronda Annesley. “We’re thrilled to be welcoming our community back to ExCeL London to meet and do business face-to-face, and excited to be joining forces with our partner

Consultant Chef Steve Walpole said: “HRC is the go-to event for the hospitality industry. More than ever shows like this help to give visitors an insight into what’s happening in our industry from innovation and trends to food and equipment. It’s an Aladdin’s cave for chefs.”

Register for your complimentary ticket to HRC, including access to all partner events, at www.hrc.co.uk

Tune In This Christmas and Play Music from Just 80p Per Day Whether it’s serving up a concoction of festive drinks, decorating the bar with your favourite Christmas trimmings or finalising your specialised menus, creating a seasonal atmosphere could enhance the experience and ensure businesses get the most out of the festive period.

With this in mind, playing seasonal Christmas music could help to lift the mood and give businesses that perfect festive feel.

It could help to create a welcoming environment, make customers feel more upbeat and could help to create an atmosphere which is both enjoyable and memorable.

You could even use a mixture of music that includes some non-Christmas tracks and a variety of genres and styles that could help to give your business a modern,

fresh and unique feel and help to make it stand out.

Playing a range of music that your staff enjoy, particularly during set up and clean down times, could help to make them feel more valued and involved. It could help to ease them into their day, create a more collaborative environment and could help to boost team morale by creating a more positive and collaborative space.

So, whether it’s the carols, the classics or something more contemporary, tune into Christmas and discover your mojo this festive period! https://pplprs.co.uk/tune-into-christmas/ 0800 0868 798

Uber Eats, Deliveroo and Just Eat Double Yearly Commission Revenue from UK Restaurants 28

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first three days since the announcement of Omicron. That's why it's been so important for us to protect our margin this year and one way to do so is to avoid the aggregators. Our average order value is around £45.

But given the 30% commission I give to the aggregators like JustEat and UberEats they're taking an average of £13 per order. Compared to the £3 Flipdish charge, for us it's the clear choice to ask customers to order direct."

UK restaurant owners could only last 10 weeks if the UK went into another lockdown, according to new research by Flipdish. The data from 200 UK restaurant and cafe owners and decision makers shows more than two in five restaurants (42%) feel this is the most important Christmas the industry has ever faced.

If a lockdown is avoided, restaurant owners predict that 20 million orders will be made over the festive period compared to usual months.

This won't be easy to achieve as 85% of those surveyed are struggling to hire staff.

The top reasons owners think the hospitality industry is facing a tough recruitment market are: employees don't want to work long hours (42%), candidates don't have enough experience (38%) and there simply aren't enough people available (36%). Whilst nearly half (47%) of restaurant and cafe owners are having to work longer hours themselves, 44% are deploying technology like table ordering systems to bridge the gap.

16% of owners said hiring more staff is a top priority going into next year.

This comes as the latest independent analysis by industry expert Peter Backman estimates Deliveroo, Just Eat and Uber Eats, are capturing more than £2.5bn in annual fees from UK restaurants, a rise of £1bn since 2019.

When asked, nearly a third (30%) of owners felt angry the aggregators took so much commission during a challenging 12 months for the industry. However, some are fighting back: the data suggests 60% of owners have broken up with an aggregator since the pandemic first started and 21% say breaking away from Just Eat, Deliveroo, Uber Eats is a top priority for 2021.

When asked about other priorities for 2022, the top responses were improving the takeaway service (28%), building a new website (27%) and boosting marketing efforts (24%). In addition, one in five (20%) plan to invest in new technologies like table ordering and digital kiosks.

This comes as 40% of UK restaurant owners feel it will take between two and 10 years to fully recover financially from the pandemic - less than one in five (19%) will have recovered this year. Worryingly, the average restaurant owner only has 10 weeks of cash in the bank should another lockdown strike.

Fionn Hart, UK Country Manager at Flipdish says: "2021 has been another tough year for restaurants. VAT rises, lockdowns and low cash

reserves have given many owners sleepless nights. Christmas is usually a time to celebrate and enjoy a festive windfall but with staff shortages, the Omicron variant and the HOGO (the hassle of going out), crippling hospitality businesses, it's proving even harder than last year. With thousands of businesses at risk of going bust, the UK's exciting restaurant industry is being threatened. In contrast, the aggregators will be enjoying big bonuses at Christmas having made more revenue than ever before."

Japanese restaurant, Samsi in Manchester says: "Christmas is a crucial time for the restaurant. We are still reeling from the pandemic and the best way to recover is capitalising on the opportunities around the festive period and serving as many customers as possible. We have eased the pain by using table ordering and putting QR codes in place. Relying on aggregators would put the business only further in danger."

Martin Lovell, Managing Director at Thaidee restaurant in Cheshire, said: "I used to be a Just Eat flag bearer but the aggregator was directing my customers to my competitors. I like to have a close relationship with my customers but don't like knowing the big tech company is doing so.

Any gains we made during the pandemic have been lost in commission.

Now, we turn off Just Eat when we can to avoid paying such high fees. In 2021 alone, by using our own direct ordering system we have saved over £30,000 that would otherwise have gone into the pockets of the aggregators.That's why we're planning to leave Just Eat in 2022."

Rahul Sharma, Director at The Regency Club in London, commented: "We are up against it this year. Staff shortages have been severely impacting the business when we're open and the threat of closure from Omicron is hanging over us too. In fact, we had 194 cancellations in the

Jusnah Gadi, co-founder of Hot 'n Juicy: "Some of the aggregators who we work with at the moment like Deliveroo and Uber Eats charge huge commissions to employ their services as well as having limited control on the back-end for restaurants to deal with customers directly which sometimes frustrates the customer journey. Since partnering with Flipdish we have been able to build a streamlined ordering system for HNJ, this was a bespoke process which meant that we were able to address all the feedback we received from customers while Flipdish technology allowed us to tailor it to those needs. It only makes sense that the near future would entail transferring all customer operations inhouse at Flipdish, which would include delivery services, giving us maximum control as a company over the entire operation which would in turn also mean being able to retain maximum revenue as a business."

Peter Backman, international restaurant and delivery analyst, said: "Many operators, who have previously steered clear of delivery, added a delivery and click & collect offering during the pandemic. As a result, the tech giants have seen revenues from commissions surge. For restaurants, giving up to 30% of revenues to middlemen is not ideal for the bottom line."

This is why Flipdish has launched the StraightFrom directory that allows consumers order directly from restaurants in one place, without charging fees or commission to the restaurants, or a charge to the consumer.

Tanisha Broady, owner of small independent Caribbean restaurant, Rock of Virtue, in Cambridge said: "Christmas is critical for our business following another difficult year. We have money in the tills but with the new variant lowering footfall it could disappear quickly. Digital ordering both takeaway and click and collect - have been instrumental in keeping us afloat this year. But we need to keep as much of the revenue as possible rather than handing it over to food delivery companies like Just Eat and Deliveroo. The public don't quite realise how much money we lose when they order from these tech companies. All independent restaurants want for Christmas is for customers to order direct."

Riso Gallo Young Risotto Chef of the Year 2022 Now Open for Entries Italian Grain Experts Riso Gallo have launched the fifth Young Risotto Chef of the Year competition, aimed at budding chefs aged 17 -23 years who are either in education or starting out in their professional careers, with entry open until the 31st December 2021.

The regional finalists will have their dishes evaluated by professional chefs at the top of their game and then perhaps to compete at the Grand Final in London, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year The winner will receive an all expenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the 2 Michelin starred Il Luogo di Aimo e Nadia in Milan, Italy.

Entrants are asked to produce and photograph their dish, and regional heats will take place across the UK and Ireland.

Regional heats will take place in; South at North Herts College, Midlands at Loughborough College, North at Middlesbrough College, Scotland at West Lothian College, Northern Ireland and Ireland at SERC College and Wales and the South West at Exeter College.

The final judging panel will include; Consultant Chef Paul Gayler MBE; Danilo Cortellini, Executive Chef at The Italian Embassy; Adriano Cavagnini, Executive Chef at the Bvlgari Hotel; Fabio Pisani from Il Luogo di Aimo e Nadia in Milan; Davide Degiovanni, and Fransceco Dibenedetto, Head Chef at Bibendum in London.

The runner up will win a stage at a prestigious restaurant in the UK.

For entries and Terms & Conditions visit www.youngrisottochef.com

Double Delight for New Forest Hotel as its Beresford Restaurant Receives 2 AA Rosette Award A New Forest restaurant is celebrating having been awarded a prestigious 2 AA Rosette rating following a recent inspection.

rants and eat meals to establish the quality of the food.

The Berefords Restaurant, which is part of the Balmer Lawn Hotel and Spa near Brockenhurst, is an established restaurant in the region and well-known for its quality food – with the latest rating from the AA serving to underline its commitment to providing excellent food and drink.

To award two rosettes, inspectors are looking for ‘excellent restaurants that aim for and achieve higher standards and better consistency.’ Alongside this, they’re looking for a restaurant where ‘a greater precision is apparent in the cooking, and there will be obvious attention to the selection of quality ingredients.’

Offering the best seasonal and locally sourced ingredients, the fine food and wine concept restaurant caters to a broad range of tastes and needs, with its quality of service consistent throughout. The 2 AA Rosette mark will help potential diners recognise this fact and provide confidence in expecting a high standard of fare.

Michael Clitheroe, General Manager at the Balmer Lawn Hotel and Spa, speaking of the award, said: “AA Rosettes are highly coveted in the restaurant industry and are a real mark and measure of quality. Having already established the Beresfords as a 2 Rosette standard restaurant, we were delighted to have that status reaffirmed this year.”

The AA Rosette awards, an annual event, are now in their 65th year having started in 1956, and are considered amongst the top accolades within the restaurant industry. The rating system is deemed an award rather than a classification, with suitability being determined by AA inspectors who visit restau-

He continued: “The team within our restaurant, and in turn, the restaurant industry, care so passionately about delivering excellent experiences to their guests and this is testament to that – so a huge well done and thank you to them for all of their efforts.”

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Products and Services Haviland Presents Portofino Fry More For Less with OilChef

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Haviland presents Portofino, a dinner set that masterfully combines Italian taste and French know- how. For this edition, the porcelain Manufacture offers a new take on mosaic, drawing inspiration from the colours of Portofino, a stunning village known for its golden reflections and shades of blue. Since the Middle Ages, mosaics have been used to adorn the most beautiful houses, and have over time become a staple of Italian heritage.

The Haviland Manufacture unveils a collection rich with Mediterranean influences and a prestigious decor made of more than 20 different mosaics.

Each square is embossed and illuminated by beautiful reflections that reveal the finest details of exceptional craftsmanship.

With this collection, Haviland highlights the richness of Mediterranean know-how and bears witness to a profound heritage of international influences.

Through a succession of ever more refined decora-

tions, the serving plate sets the tone for the whole dinner set, creating flawless harmony between the various mosaic motifs.

Portofino also features two versions of the gastronomy plate to choose from or combine according to one’s desires, and a dessert plate that highlights the whole set.

The collection features distinguishing characteristics, including elegant and finely assembled decors.

Every piece showcases a perfect harmony of mosaics, transforming each item into remarkable and unique jewels.

Modernity, authenticity and a skilful blend of craftsmanship are the essence of this Limoges porcelain dinner set.

With Portofino and its elegantly embossed decor a hallmark of the Manufacture for nearly 180 years the Haviland Manufacture takes you on a marvellous journey to the heart of the Mediterranean. www.haviland.fr

New! Easy-Fold Cardboard Hampers Cost-effective, space-saving, great quality, and unique to Candi Gifts! A fabulous alternative to traditional wicker, our clever hamper boxes were designed to hold as much as their counterparts but with the benefit of size consistency, maximising storage space, and minimising shipping costs.

Each cardboard hamper is shipped flat and individually wrapped. To secure into shape, remove the backing from the sticky corners and press the walls together - simple! They all have magnetic buttons hidden under the front flap to ensure they remain neatly closed, and an attractive brown faux leather handle finished with firm-

Shanty Spirit

ly attached gold rivets making a handsome, top-quality hamper box.

This design has a printed wicker effect and is available in four sizes.

Coloured accessory kits are also available. Each kit is tailored to include the correct volume of shredded paper, closely fitting cellophane bag, gift bow and tag. Colours available are red, gold, green, pink, blue and cream. Prices start from £4.22 + vat per hamper box, or £5.59 + vat with accessories. www.candigifts.co.uk 01502 501681 salesdesk@candigifts.co.uk

Each Botanical isseparately vacuum distilled to extract and retain the freshness that nature intended.

Finally we add a pinch of Dorset sea salt to remineralise the purest of water with which the spirit is cut.

Let your taste buds take the plunge and transport yourself directly to the water’s edge. As well as being enjoyed as a “Sipping Vodka” or a “Shanty on the Rocks”, Shanty Seaweed Botanical Vodka breathes new life and adds delicious dimensions to some old classics. It also pairs beautifully with seafood.

SHANTY MARY 50ml Shanty Seaweed Botanical Vodka, 125ml tomato juice, 5ml lemon juice, pinch of sea salt, pinch of white pepper, 4 drops of Green Tobasco, 2 dashes Worcester Sauce, Seaweed powder.

Pour all ingredients into tall glass with ice, mix. Garnish with celery and lemon wedge. contact@shantyspirit.com (+44) 7979-237-649 Facebook- @shantyspirits Insta- @shantyspirit www.shantyspirit.com

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

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

Our range of Carbon heaters offers two voltage

DMS Graphics Ltd DMS Graphics Ltd, based in Maidstone Kent is a well established Graphic and Display company providing a wide range of services to many sectors including Exhibition, Hospitality, Retail and Construction.

DMS was initially formed in 2006 as the graphics production arm for Datateam Business Media, providing signage and exhibition graphics to Datateam and selected customers. Due to the success of this venture DMS Graphics was tasked with developing the external customer Database and increasing commercial sales.

This led to the creation of DMS Graphics Ltd in late 2020. During the Pandemic DMS concentrated on the development of the customer database which meant that they were ready to resume service once the restrictions were lifted.

Since restrictions have been lifted DMS Graphics Ltd have been

is a catalytic convertor for deep fryers!

It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil.

The OiLChef device is not a filter, it is not a chemical, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer.

A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years.

OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com

working with many companies providing exhibition and event stands all over the UK. Recently DMS designed produce and installed the Exhibition Stand for the launch of the new Diamonbrite Ceramic Polish at Automotive live which was held at the Birmingham NEC on the 11th of November.

This stand was a modular aluminium frame with rollable graphics attached using magnetic tape which allows maximum impact at a lower cost than a totally bespoke approach.

Contact DMS Graphics Ltd or check out the website www.dmsgraphics.co.uk for all our services.

Our product range includes.

• Pavement Signs • Café Banners • Banners • Retail Display • Exhibition and event signage • Vehicle graphics and branding • Pop Up Displays and roller banners We look forward to hearing from you, to discuss your requirements.

New Moretti Forni S50E Promises Small But Mighty Performance A big bake from a small space is promised with the new high-speed Moretti Forni S50E professional electric oven for pizza, bakery, and pastry, available from Pizza Equipment Ltd.

This evocative small batch Organic Botanical Vodka offers you an experience like no other.

An expertly crafted intricate blend of five hand-foraged organic British seaweeds create stunning undercurrents of Umami flavour. This subtle depth of flavour is further enhanced by ripples of Wasabi, Galangal, Yuzu, Bergamot and Sea Buckthorn dancing on the surface.

The foodservice and hospitality industry have suffered greatly since the shutdowns started in 2019.

Since then, there have been gradual re-openings of hotels, bars, restaurants, and takeaways.

However, the cost of food has risen greatly. One food group – cooking oil – has more than doubled in price and is set to rise even further. Some of the reasons are weather related which has reduced crop yield and other reasons are economic. Supply chains have been hit with rising costs of fuel, distribution, and labour. In addition to this, farmers are being offered a higher price for their crop seeds to make biofuel instead of edible oil and this impacts supply.

How can the food service and hospitality industry protect against these risings costs? One way is to make the cooking oil last longer. In fact, the award-winning accessory for deep fryers, is doing just that. The OiLChef device

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

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com or see the advert on page 7.

Perfect for pubs, bistros, and cafés, as well as pastry shops and bakeries looking to expand their business, the S50E may be one of the most compact ovens on the market but its small size belies its big performance.

Packing all the power and advantages of the larger models in the S series into a unit measuring just 890mm(w) x 1210mm(d) x 360mm(h), the small but hardworking oven reaches a maximum temperature of 450°C and promises energy savings in excess of 35% thanks to patented Eco-Standby™ and Half-Load™ functions, plus the special Adaptive-Power® technology

that regulates energy output according to the workload to produce a perfect bake without waste.

Super-efficient insulation and versatile programming options add to the oven’s solid eco credentials, while the auto cleaning function that uses only heat and no chemicals also saves time and resources.

All S series ovens come with a wide range of accessories and can be customised with specific baking chambers for pizza, bread, and pastry to suit the outlet.

For further information on the Moretti Forni S50E, or other lines in the Pizza Equipment portfolio,please visit www.pizzaequipment.ltd.uk, contact Daniel Phillips on 0208 424 9483, email daniel@pizzaequipment.ltd.uk or see page 7.

Pump Technology Ltd. Pumping Systems for Commercial Kitchens NEW

For everything from a replacement pump to a kitchen refurbishment, specialist wastewater pumping provider Pump Technology Ltd. can assist.

Pumping from Sinks to Combi Ovens, even hot wastewater to 90 deg. C, can be achieved.

The DrainMajor range offers a choice of pump and tank sizes providing a wastewater pumping solution for all commercial kitchen drainage requirements.

The DrainMinor C (Combi Oven Pump) incorporating a specialist submersible pump with robust mechanical shaft seal, rigid float arm external to the pump body, low level inlet and full width inspection lid is perfect for reliable Combi Oven cleaning cycle operation.

See the advert on page 13.

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Chefs' Buyer's Guide

Bake It Real For Christmas. Littlepod Is German Sausage Sales Surge For Xmas Sending Seasons Greetings To You All! like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury alike, LittlePod products are gluten free, suitable for vegans and kosher certified.

Are you squeezed for time? Why not try our quality Vanilla Bean Paste in a tube.

It has been specially created to provide top-quality vanilla in an easy and versatile form, with no wastage and less flavour bake-off. Each tube has a two-year shelf life and contains the equivalent of 20 pods, seeds and all.

Put it in coffee, porridge, smoothies and ice cream, rub it into meats

LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste and organic vanilla pods, as well as our extracts of vanilla, coffee and chocolate. These ingredients not only support each other in the rainforest, but are also perfect flavour partners in the kitchen.

The perfect gift for any secret Santa!

Visit www.littlepod.co.uk

Introducing Katana Saya, a New Knife Range by Grunwerg inside a Sheath, or Saya.

Our individual knives come in a deluxe gift box, complete with their own Saya or 'Sheath' to protect the blade. There's a stylish wooden Saya for the eastern knives and sleek leather Sheath for the western knives.

VG-10 steel is one of the most premium steels in Japanese culinary products. This high-quality stainless steel is hard and unbreakable and can reach a Rockwell hardness rating of up to 63HRC. The exquisite craftmanship in these knives can be seen in the elegant, layered pattern on the blades.

Introducing Katana Saya, a brand-new premium knife range by Grunwerg. Available in Pakkawood and Olive Wood, the scope of the Katana Saya range is to blend culinary traditions from both Europe and Japan.

The 'Katana' was the prized sword of the Japanese Samurai with its extra sharp blade fashioned from folded Damascus Steel. It was traditionally always protected

The handles are available in Pakkawood and Olive Wood. The deep black finish of the Pakkawood handles strike a balance between opulence and hard-wearing durability. Lightweight and soft in the hand, the Olive Wood handles offer a more natural look, elegantly balanced against the pattern of the steel.

This collection is a long-awaited range and is a perfect gift for any passionate cooks out there.

SHOP NOW: https://grunwerg.co.uk/katanasaya

The Sausage Man has seen a huge spike in demand for German food and Drink in Q4 2021 – from both Retail and Commercial customers.

After a relatively quiet festive season in 2020, with Covid uncertainty leading to the cancelation of Christmas Markets all across the UK, hospitality businesses are bouncing back in 2021 and they’re bringing the Bratwurst with them!

Bratwurst and Currywurst stalls are what give your local Christmas Market that mouth-watering scent of sausage and caramelising onions. As important to building the yuletide atmosphere in your town as Christmas lights and carolling concerts, traditional German sausage is central at every winter festival and event.

German Sausage is so easy to store, heat and serve in absolute safety. Traders love to work with Sausage Man products because they’re almost all gluten free, exclud-

ing Vegan Seitan options, and often free of allergens completely.

They’re great for creating a quick inclusive menu that truly appeals to all. It doesn’t hurt that German sausage practically sells itself this time of year too!

There’s nothing better to warm you up on a brisk winter’s eve than a tasty Bratwurst in a bun.

With more focus on keeping safe and a drive to enjoy more outdoor winter events than ever before, German sausage could be the culinary solution you’ve been searching for this festive season.

Find out more and set up your Commercial account now with The Sausage Man. New and existing customers get 5% off their next order over £200 on wholesale.sausageman.co.uk with code CATER5 until 28 February 2022. Want to find out more about selling Engel German Craft Beer or Mozer’s Spirits? Call +44 (0)1322 867 060 or email sales@sausageman.co.uk

Primrose Herd Expands with New Processing Facility Primrose Herd, a family business which has been supplying the Cornish pork to retail customers and the hospitality trade for the past 20 years, has expanded to a new site in Newham on the outskirts of Truro.

The large new processing facility will allow Primrose Herd to keep up with demand as online sales soar, with many of Cornwall’s renowned South-West chefs, hotels, pubs and restaurants offering Primrose Herd award winning pork on their menus..

The expansion has been overseen by Sally Lugg, an award-winning farmer and business leader, who has grown the family operation from just two pigs in 1999 to the nationally recognized producer of quality pork it is today.

Sally commented: “There’s a lot of uncertainty and change in farming and food production right now, but our supply chain is short and luckily we’ve got loyal, skilled staff, so we’ve avoided the worst of the recent upheaval.”

She continued: “Despite the challenges of the pan-

demic, demand continues to grow so it feels like the right time to expand into a new facility.”

Ms Lugg said they chose Newham due to its location close to customers in Truro and easy access to the road network, and the large facility has everything Primrose Herd needs to help it expand The butchery in Newham will be the hub of the operation allowing Ms Lugg and her team, which includes Head Butcher Jake Gregory, to continue to meet the demand from their discerning hospitality customers and ethical food lovers.

She added: “We’re increasingly being sought-out by consumers who eat less meat and opt for non-intensive, outdoor-reared pork, knowing that it will be of the highest quality and provenance. Consumers are more aware of where their meat comes from, and what the ethical and environmental implications of that are.”

If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk

Chefs' Buyer's Guide

GLOBAL Knives & Michel Roux Jr Exclusive Offer for Chefs & Hospitality Over the last year, we at Global Knives have been actively supporting the hospitality industry, whether it be through donations to Hospitality Action, support and equipment for professional chefs, or training for catering students. We've also been working with our long-term friend and renowned chef Michel Roux Jr, to come up with new ways to support chefs and students during such a difficult time.

Are you a chef, studying to become a chef, or work in hospitality? We’re providing you with an exclusive one-off discount on knife sets for a LIMITED TIME ONLY. The G-ROUX/3 3-Piece Knife Set includes the G-58 General Purpose Cook's Knife with a 15cm blade, the GS-3 Small Cooks Knife with a 13cm blade and the GSF-46 Peeling/Paring Knife with an 8cm blade, and is

CLH Digital

www.primroseherd.co.uk

priced at just £100.

The G-ROUX/6 6-Piece Knife Set includes the G-55 General Purpose Cook's Knife with 18cm blade, the G-73 Carving Knife with 22cm fluted blade, the GS-5 Vegetable Knife with 14cm blade, the GS-38 Paring Knife with 9cm blade, the G-74 Ceramic Sharpening 'Steel' and the GS20/B Fish Bone Tweezers. This set is available for £200.

The G-ROUX/9 9-Piece Knife Set includes the G-2 Cook's Knife, G-65 Ham/Salmon Slicer, G-20 Filleting Knife, GS-3 Cook's Knife, GS-5 Vegetable Chopper, GS-38 Paring Knife, GS-21 Palette Knife, G-74 Ceramic Sharpening 'Steel' and GS-29 Fish Bone Tweezers. You can buy it now for only £300!

To take advantage of this exclusive offer, visit https://globalknives.uk/supporting-chefs

Riso Gallo Commit To Sustainable Program

Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices Gallo Traditional Risotto, Arborio, Carnaroli - fully Sustainable.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The excellence of the products and the high quality standards of the Riso Gallo chain are also guaranteed by the BRC and IFS certifications, and by the intense activity of the company's Research and Development centre. The focus is on the development and experimentation in the field

Issue 90

of new Italian rice qualities, not genetically modified and aimed at minimising the impact of cultivation on the environment and its resources.

G

Guaranteed - 100% Sustainable

100% of our sustainable rice has been produced at FSA Silver level or higher.

A

Authentic - 100% Premium Quality

Riso Gallo guarantees the origin of the rice.

L

At Primrose Herd we know how important quality is to you and your customers. We supply the finest pork individually prepared to a wide range of customers throughout Cornwall and beyond. These include pubs, hotels, restaurants, farm shops delis, cafés, and box schemes.

Customers can buy in confidence knowing they are dealing with a family business that is dedicated to them.

So whether its belly pork, dry cured bacon or even a bespoke sausage you want for your menu our dedicated and experienced team are here to help.

Local – 100% Italian All our sustainable rice has been cultivated in 2019 exclusively in 14 selected farms.

L

Loyal Lowering environmental impact. Using plastic packaging that is suitable for recycling and FSC certified paper packaging for sustainable forest management. Reducing waste and CO2 emissions and usingenergy from renewable certified sources.

O

Original – No.1 in Italy

To see the full foodservice range from Riso Gallo visit www.risogallo.co.uk

If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk

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

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The Source Trade Show Preview

Issue 90 Issue 90

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The Source Trade Show is Back in February South West. It will be one of the first trade shows for food and drink in 2022, and no other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences. The show will have Covid-19 measures in place to ensure a safe environment for both buyers and exhibitors. It's the perfect opportunity to get back up to speed and kickstart your business for the year.

The Source trade show, at Westpoint, Exeter on Wednesday 9th & Thursday 10th February, is a great opportunity for you to restock, discover new products, and make the most of an influx of tourists to the

After a very difficult couple of years, this is your opportunity to reconnect in person, network with existing and potential customers, and be inspired by the latest in food, drink, and services. Finally you can get out from behind the computer, and taste and test products in person, as well as meeting the producers that made them. You’ll meet artisan producers that you won’t find anywhere

Free Your Spirit with Mermaid Gin 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 gains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire – for a refreshing and invigorating serve.

Working with column stills for a smoother spirit, the process is tightly controlled capturing only the hearts of each batch – the sweet spot of any distillation. This avoids the hasher elements found in the heads and tails to create a pure gin that is perfectly balanced.

else, including more Taste of the West exhibitors than at any other trade show. Not to mention brand new to market companies and exclusive show offers!

Attracting buyers from retail, hospitality and catering, the Source trade show brings out the best the South West region has to offer, from artisan food & drink to essential goods and services. If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss it. Compare and contrast offerings and negotiate the best deals!

For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow @sourcefooddrink on Twitter, Facebook and Instagram, or visit www.thesourcetradeshow.co.uk

CLH NEWS - SERVING THE INDEPENDENT HOSPITALITY SECTOR FOR 21 YEARS!

We preserve the environment of mermaids by supporting marine conservation projects and working with Hampshire and Isle of Wight Wildlife Trust to restore seagrass meadows around the Solent. Our bottle is also completely plastic-free and made of 100% natural materials, with the seal around the cork being made from corn and potato starch.

See the advert on the facing page for details or visit www.isleofwightdistillery.com Alternatively call 01983 613653 or visit Stand B16

See us at The Source Tradeshow 2022 www.catererlicensee.com

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Issue 90

The Source Trade Show Preview HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND H16.

range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.

Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to expand our

HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

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

Barton Reed & Co is a familyrun business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relation-

known by different names depending on their use.

Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including autoincrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit us on stand H4 to view our products. ships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk

SEE US ON STAND H33

Cleaning, Hygiene & Infection Control

Why Tailoring Your Products Will Revolutionise Your Cleaning Routine The pandemic has shone a harsh spotlight on venue hygiene and cleanliness. It can be tempting to cut corners when it comes to your cleaning routine, but ensuring you have the right products for the right job can save you time and money in the long run.

Hance McGhie from Chemisphere UK tells us about the science behind the products that will leave every aspect of your venue sparkling...

THE RIGHT PRODUCTS FOR...

CLEANING SURFACES...

A good surface spray should be food grade but food safe, and the ingredients should eat into biofilm removing any areas of residue that harbour pathogens. We have developed our independently-tested surface sanitiser to be extremely effective against bacteria, yeast and 99.999% of microbes, and - to ensure it’s easy to use - there is no need to rinse and it continues working for up to 14 hours when dry.

CLEANING NOZZLES, CONNECTORS AND SPARKLERS All nozzles, sparklers and connectors should be soaked overnight using sanitising tablets that are effective against bacteria, mould, spores and fungi. Using a tap and keg sanitising spray is also a good idea, as this can be used as and when to target bacteria and fungi, and remove any build up of yeast.

CLEANING BEER LINES Beer lines need to be cleaned by alkaline solutions which contain Potassium Hydroxide - a chemical used

in the food industry because it's an excellent detergent with strong antimicrobial properties. Your beer line cleaning products should be effective at emulsification and saponification of fats, protein peptization, and efficient at removing soils, greases and oils. Beer lines can get clogged up with yeast, so it’s crucial that your line cleaners stand up to the test - time and time again. Our Purple Pipeline Original is well known within the industry and is one of our top selling products, as it changes colour if your lines are dirty and doesn’t contain any caustic soda.

CLEANING GLASSWARE The best detergents for glassware include potassium hydrochloride but no caustic soda. Alkaline cleaning agents such as potassium hydrochloride are incredibly effective at emulsification and saponification of fats, protein peptization, and are efficient at removing soils, greases and oils.

CUTLERY AND CROCKERY Crockery and cutlery should always be put through a hot commercial grade dishwasher to ensure it’s hygienically clean and ready to be used again straight away.

Using a highly concentrated bactericidal dishwashing and sterilising powder should totally eliminate egg, protein, starch deposits and tannin stains, meaning that your customers can be confident of spotless cutlery and crockery.

Call us now on 0800 0188 062 or visit www.chemisphereuk.com

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Cleaning, Hygiene and Infection Control Issue 90

Taking Care of Safety During Challenging Times Kate Thompson, Director Wales, The Chartered Institute of Environmental Health (CIEH) shares some tips for busy, preoccupied independent hospitality operators.

• decide how likely it is that someone could be harmed and how seriously (the risk) • take action to eliminate the hazard, or if this isn't possible, control the risk There is lots of information available, including templates, to help you carry out a health and safety risk assessment and record it on the Health and Safety Executive’s website https://www.hse.gov.uk/simple-healthsafety/risk/

Hospitality operators are facing challenging times with cancelled bookings, staff shortages, supply chain problems and other pressing issues. While these challenges will understandably be the ones they will want to tackle, there’s one operational aspect that must be top-of-mind at all times – health and safety, including food safety.

Every business has a legal obligation to protect their employees and customers from harm, but when health and safety is upheld to the highest standards, it can also help reassure both your staff and customers that you value them.

When staff feel they are valued they are more likely to stay – and recommend others join – which can help solve any recruitment and retention problems, while customers who feel secure and looked after will be more likely to return to your establishment.

Sounds simple, but if you’re busy fighting fires elsewhere, how do you make health and safety a priority? And where do you focus your attention to ensure you are getting everything right?

ASSESS AND MANAGE THE RISKS The minimum you must do is: • identify what could cause injury or illness in your business (hazards)

the floor and serve customers. Refresher training should also be considered for staff who have been with your business for a while, especially when new legislation is introduced, such as Natasha’s Law. Choose courses wisely. The flexibility offered by online training, like that offered by CIEH, works particularly well when time is short or you need to work around shifts, for example.

GO THE EXTRA MILE

Don’t forget about food safety. Wherever food is served, it is important to demonstrate the highest standards of food preparation, handling, storage and service. This is not only to ensure the safety of those who will be consuming the food, but also to comply with the law and to be assured of a food hygiene rating you can be proud of. Falling foul of the rules not only has the potential to put the public at risk but the success and reputation of your business. It is therefore essential that you, and the people that you work with, are equipped with the right skills and knowledge. You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP).

COVID-19 restrictions have been lifted, but the virus is still in circulation and many consumers are still nervous about its potential spread. Reassuring staff and customers that you take these concerns seriously will have many benefits and show you are going the extra mile to keep everyone safe.

HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level. The Food Standards Agency has resources to help you on their website https://www.food.gov.uk/business-guidance/managingfood-safety

With this in mind, you need to assess the risk of poor ventilation to help you identify spaces with poor ventilation and take action to improve it.

Opening a window, even for just a short time, so fresh air can disperse and blow COVID-19 particles away helps to reduce the risk. Make sure you aren’t overcrowding spaces and if you can’t get enough natural fresh air, consider introducing a mechanical system.

CONSULT THE EXPERTS Businesses who are unsure or need support should consult an environmental health professional, who can advise on best practice as well as legal compliance. Understanding the law and how it affects your business, as well as ensuring that staff are trained correctly will enable you and your staff to adhere to relevant regulations designed to uphold food and workplace safety.

TRAINING, TRAINING, TRAINING Training staff in health and safety and food safety, including allergen requirements, will improve awareness and ensure compliance. Providing training at induction means staff will have the knowledge before they hit

As the weather gets colder customers will naturally want to dine indoors. In enclosed spaces, infectious coronavirus particles can build up over time, remaining suspended in the air and increasing the risk of transmission, especially if there is no ventilation or fresh air helping to refresh the air being breathed.

With coronavirus still spreading, remember that the risk of infection is reduced when social distancing is maintained. Where staff cannot keep their distance, for example in small kitchens and staff rooms, transmission risk can be managed by wearing face coverings.

Other things to think about include cleaning more often, especially surfaces that people touch a lot. Staff and customers should be asked to use hand sanitiser and wash their hands frequently.

Guidance changes continually so keep up with the latest rules so you can filter this down to staff and customers. Government and the Health and Safety Executive websites are good sources of up-to-date information.

Dreaming of Covid-Free Celebrations? Here’s How to Make it a Reality…

Minoo Patel, Head of Technology at BonaCaeli, explains how hotels, pubs, bars and restaurants can protect staff and customers and prevent another lockdown Christmas and the New Year are special times of the year in the hospitality industry.

But, as revellers flock to hotels, pubs, bars and restaurants, how will you protect staff and give guests a worry-free experience?

DON’T LET THE GRINCH DAMAGE YOUR PROFITS AND RUIN CELEBRATIONS. We’re all hoping that Christmas and New Year won’t be derailed by a last-minute lockdown. But many in hospitality are also worried that a surge in Covid-19 cases could lead to staff shortages in an already stretched industry. We know that masks, extra ventilation, and social distancing measures can help – but there’s another solution that could be a game changer.

Covid-19 is primarily transmitted through air-borne mists of exhaled particles, which can remain in the air for up to three hours. By simply installing a custom designed airpurifier, you can actively remove virus-carrying particles from the air and dramatically reduce transmission rates.

MAKE YOUR AIR AS CLEAN AS YOUR PLATES BonaCaeli’s AirVSAFE 2000 air purifier will remove 90% of airborne pathogens in your venue after just six minutes of running time. Run it continuously for seven hours or more, and it will remove 99.999% of pathogens – better than any other air purifier on the market.

Give your staff and your customers the gift of a safer festive season with a BonaCaeli AirVSAFE 2000 air purifier. To learn more visit https://www.bonacaeli.com/hospitality

Encouraging Better Handwashing with Hand Hygiene, Anywhere… Anytime!

Intellimix from Ideal Standard With the Hallco RHAMHWS+ Mobile Hand Wash Station Ideal Standard, one of the world’s leading providers of bathroom and washroom products, has launched Intellimix, a smart, cost-effective solution to support better hygiene in spaces as the commercial world reopens.

Designed to dispense both soap and water with every use, Intellimix is completely touchfree, guaranteeing improved hygiene standards in public washrooms. Ideal for offices, leisure facilities and other high-traffic environments, such as shopping centres, hotels and restaurants, and airports, the fitting significantly lowers running costs while being sustainable and reducing waste.

Despite delivering an optimum volume of soap with every wash for improved hygiene, Intellimix actually reduces the overall amount of soap and water typically used in washrooms with traditional fittings, minimising waste and generating cost savings of up to 80 per cent on soap and 85 per cent on water.

Maintenance and cleaning is also hassle-free, with less frequent and faster soap replacement compared to traditional dispensers, and reduced cleaning required with all soap directed into the bowl.

Bluetooth enabled, Intellimix also offers parameter settings which can be easily controlled by facilities managers via a smartphone. From the palm of their hands, they can conveniently change a variety of settings on all taps in a building, including how much soap is dispensed, how long water should flow and how often anti-stagnation flushing should occur. Intellimix also sends notifications when soap is running low to avoid unnecessary physical checks.

The fitting is available in Chrome and Black Onyx versions, while panel mounted models will launch later in 2021. What’s more, the screen can also be set to display a company logo or any advertising image during idle times.

As well as the fitting, Ideal Standard has also developed Intellimix Mild Antibacterial Foam Soap, a unique formula to ensure flawless performance and optimal hygiene. Irritant-free and with a rich, thick texture, it is gentle on skin and offers a luxurious experience every time.

For more information, visit: www.intellimix.co or see the advert on page 19.

With hygiene remaining high priority for operators, the Hallco Mobile Hand Wash station is perfect for any operation needing to introduce additional hand washing facilities. Utilising an easy to use manual foot pump – with no electrical or water connections required - this unit can simply be wheeled into position, filled and used immediately. Easy to maintain, the 20 litre freshwater container provides around 115 hand washes per fill, with a separate container for waste water. A handy paper towel dispenser, soap holder and integrated waste bin are all included as standard. Also available is a reduced height version for junior or assisted use.

TO ORDER: Contact the R H Hall Sales Team on 01296 663400 or sales@rhhall.com Full details available at www.rhhall.com Product video available on You Tube – search

‘rhhallcatering’ EXCLUSIVE BEST EVER OFFER! £329 + VAT – Quote CLHDEC2021 with all enquiries.

PLUS – Exclusive to readers is a FREE 20 Second Hand Wash Timer with every unit purchased!

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CLH Digital

Issue 90

Hospitality Technology

How to Improve Digital Ordering as a Bar or Restaurant

By George Ioannou, Managing Partner at Foolproof, a Zensar company (www.foolproof.co.uk) critical as hospitality has taken a real hit with many struggling to survive and revenues expected to fall by around 33%.

For safety reasons - predominantly social distancing many local pubs and high-end restaurants alike have become reliant on digital shortcuts to capture and process orders. In many instances, these are hacks, quickly introduced, with time being of the essence, and therefore lacking the data and insight that can be captured from testing with real users.

ordering from employees.

want me to sign away my life.”

Yet ordering via conventional means erodes the opportunity to provide a more streamlined experience by automating processes. Perhaps even more importantly, it also doesn’t free up employees to offer a more premium service in other areas, and create the experience diners are craving. Two potential areas of cost optimisation or value creation.

Another idea is to form alliances with other bars/restaurants (five major groups own most of the pubs in London for instance) and agree to fund a shared platform. Uber Eats, Just Eat and Deliveroo are exploring new avenues and partnerships too.

WHAT CAN BARS AND RESTAURANTS DO TO IMPROVE DIGITAL This means the digital experience of ordering at table, ORDERING EXPERIENCES? now very much a part of the overall dining out experi-

The appetite to eat out and socialise again gained momentum when lockdown restrictions were lifted in England. But with yet more uncertainty around the festive season and bookings in a state of flux, how can restaurateurs ensure they are in the best possible shape to navigate their way through?

Adding the wow factor and engaging with guests is

ence, is laden with friction, causing untold frustration for customers. A piece of recent research* we commissioned indicated that over 40% of people prefer to place an order via an app in a restaurant, yet very few people want to download applications or set up new accounts to order a drink without an exchange of value e.g. sign up for an account with us and you’ll receive ten percent off your round.

Unless these experiences improve, customers won’t continue to adopt them. If a digital ordering experience is too difficult to navigate and fails to enhance, or complement the overall dining or drinking experience, customers may go elsewhere, simply stay at home or maintain their reliance on the age-old convention of

European Hotel Consultancy Everguest Launches in the UK to Help Hoteliers Through Critical Recovery Period Hoteliers must shift their focus from ‘survive’ to ‘thrive’ if they want their businesses to succeed as travel and tourism pick up pace once more during 2022. That is the view of European hotel consultancy Everguest, which is announcing its launch in the UK. Everguest has appointed hospitality business development professional Neil Middleton to lead its UK growth.

Founded in Hungary by experienced hotel GM and marketing agency head Miklós Belán, Everguest takes a guest-first approach to handle the three most decisive factors in the accommodation selection process – guest reviews, pricing and online appearance. The circumstances of the past two years have caused many hotels to retract resources and operate without a full complement of staff, so outsourcing these core capabilities to Everguest’s team of experts ensures that hotels remain competitive, visible and appealing.

Many hotels have survived the pandemic by regularly pivoting to fulfil short-term needs, but according to CEO Belán, now is the time for UK hoteliers to double down on attracting future guests. “The opening up of international tourism means travellers once again have a world of choice when it comes to booking a hotel,” he comments. “As the guest’s mindset shifts, so must the hotel’s strategy. It is no longer enough to keep the fire burning – it is time to fuel the flames; and Everguest has chosen now to expand to the UK because we can provide the manpower and expertise to deliver the right results for UK hoteliers.”

Partnering with hotel owners and managers, Everguest provides services in three key areas:

Reputation Management – Hotels can miss out on potential business if not reacting to the experiences of past customers, so Everguest ensures all guest reviews are responded to, providing reports and analysis to the hotel that will improve its future performance. Crucially, as hotels welcome back international guests, the Everguest team is capable of responding in 10 languages Revenue Management - Everguest implements dynamic pricing based on market trends, competitor analysis and the hotelier’s own insights to maximise a hotel’s revenue. As this service is tailor-made and managed by people rather than software, solutions can be found to accommodate hotels whatever their situation; including introducing dynamic pricing for the first time or optimising current strategies Online Marketing - A hotel’s online presence is essential for enticing potential guests and driving valuable direct bookings. Everguest’s expertise includes managing a hotel’s social media platforms, running PPC advertising campaigns and providing professional web design to elevate the visibility and attractiveness of the property’s owned channels Everguest’s research shows that enhanced online marketing and strategic pricing have the ability to deliver revenue increases of 15-20% for hotels and that bookings can be improved by up to 24% through greater responsiveness to guest reviews.

With a successful track record of growing business for independent hotels in mainland Europe, Everguest has recently appointed Neil Middleton to bring on new partners in the UK. Middleton has 18 years’ experience in tourism and hospitality, having worked in senior sales roles for brands including Booking.com, OYO, Expedia and Orbitz.

“Hospitality is a ‘people’ industry so people are at the core of the Everguest philosophy,” says Neil Middleton, Director of Sales at Everguest. “Our offerings consider what matter most to guests and our approach centres on the needs of the individual hotelier. Our team prides itself on going beyond data and dashboards to tailor a service appropriate for the hotel type and guest base the owner aspires to; and with labour shortages an ongoing issue in the hospitality industry, we give hoteliers the support they need to help their business thrive.”

To find out more about Everguest’s services see www.Everguest.net, watch this short video, or contact Neil Middleton on Neil.Middleton@Everguest.net or 07587 114030.

Having run an external poll* and conducted pieces of insight and strategy for leading restaurant and bar chains on their ‘at table’ digital ordering solutions, we’ve put together our top tips for brands wanting to nail the digital ordering experience.

PROVIDE OPTIONS Many consumers have been forced into gaining experience with technology since the pandemic hit.

Although unsettling at first, repeated use has built a level of newfound confidence in basic processes when using both the device and platforms.

However, for those still adjusting to the digital shift, anything outside of two to three user journeys and an experience can become overwhelming. In our experience, it’s all about providing options and not solely relying on digital.

To avoid excluding those who may struggle to navigate a digital experience, or the guests who simply prefer to talk to the front of house team, there has to be an alternative in place. Businesses must leave a place for table service, or ordering at the bar. More and more pubs, including London’s famous Blind Beggar in Whitechapel have introduced “Request service” buttons to overcome this issue and serve those with confidence or capability issues.

A CENTRALISED PLATFORM The most common source of annoyance for those heading out to bars and restaurants is having to download (yet another) app. With a centralised platform to consolidate digital ordering at the table, you can provide a cohesive experience while developing something of your own.

This could come in the form of browser-based pages, progressive web apps (smaller, lighter, and downloadable versions of web pages), or full-blown iOS/Android applications.

Each of these approaches work well for chains who have the ability to develop their own centralised platform. White-label platforms also exist that can benefit smaller players, but are often basic.

Your Round appears to be getting it right, with one poll respondent saying: “The best in-app ordering experience I had was using Your Round. Of all the apps I’ve used, it’s by far the most straightforward and doesn’t

DO RIGHT BY YOUR CUSTOMERS In a social setting, ordering through digital can be inherently anti-social, and often stunts a conversation.

That’s complicated by it not working at all, or forcing people to follow a convoluted process.

One poll respondent said: “...QR codes that take you to static pdf menus are not user friendly and the design isn’t equitable. The text is tiny, doesn’t appear all at once and requires a high level of dexterity to navigate.

These menus have served a purpose during the pandemic, but need to adapt quickly to account for all user needs.”

Another said: “There’s lots of really poor apps/sites, I guess a consequence of having to rush out solutions whilst being inexperienced in doing so.”

The right ordering experience won’t cost your business the earth, yet the wrong one might. Start by asking your customers what they want from an experience.

What will best suit their needs? And take a look at your competition as well as other adjacent experiences e.g. what does the world of online grocery, or ecommerce get right? Using this insight to form a strategy for your experience means you won’t stray far from the perfect solution.

You also don’t want to overload your experience (browser-based or app) with features. While in a pub, ordering drinks and food is often all your customers will want to do. Unless you’re introducing a loyalty scheme, or an exchange e.g. discounts, don’t make your customers sign up for anything that is not providing value to the experience.

THE BOTTOM LINE If bars and restaurants push for a fully digital service, loyalty will be lost. Customers want and, for those without the confidence or ability to navigate current experiences, need an alternative. Without options, you’re going to marginalise large segments of your customer-base.

Novel “service” buttons akin to Bob Bob Ricard’s famous “press for champagne buttons” provide a lowcost alternative. Whereas introducing self-service screens at tables, like McDonalds, could work for others. Regardless of the solution, now is the time to think carefully about the future of ordering as a bar or restaurant.

Digital is likely to play a part in future dining and drinking experiences. Try not to think of it as a handicap or fad. It could be the making of your brand, and something it will become renowned for.

New Products from SAM4S SAM4S, a leading manufacturer of store automation products, is happy to introduce you the brand new products in 2022.

We are going to launch New CPU based on mainboard 7th generation Elkhart Lake J6412 for PC POS lineups. It is 2.5 times higher in benchmark score comparing to 4th generation Baytrail J1900 CPU. We will apply new mainboard to our current main POS products, TITAN-S series and Forza series. We also plan to introduce new style stand on TITAN-S model to offer various options for customers.

With the growing demands on self-ordering KIOSK products, we are offering diverse choices to customer for different working environment.

To start with, we have SK series KIOSK in 15” & 21.5” PCAP Touch screen with J1900/Elkhart J6412/Core i3 & i5 CPU supported. It is equipped with 3” printer, 2D barcode scanner &WIFI available.

We have also slimmer type of SK series which fit better for compact and confined environment.

Secondly, we are newly introducing Compact KIOSK using our POS system. You can have various options in screen size of 15”, 15.6” and 18.5” with low-end CPU Celeron N2807, N3160, J1900 and Elkhart J6412 to high-end CPU Core series. It is All-in-one KIOSK with 3” printer integrated in compact size and small foot

Stand allowing space flexibility. In addition, it has price competitiveness than general type of self-ordering KIOSK. Lastly, we are preparing completely new design of 21.5” KIOSK with user-friendly shape which is to be launched in 2nd half of 2022.

Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & self-checkout has increased rapidly. SAM4S KIOSK would be the perfect solution for your choice.

See the advert on the facing page for details.

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CLH Digital

Issue 90

Hospitality Technology

Empowering Your Ambition with Xledger or drilling-down to source transactions for a 360° overview at the press of a button. With no requirement for new IT infrastructure, you can grow your business without interruption.

How often do you find yourself needing to update your POS, ticketing or booking systems to keep up with what customers want?

Adapting to the pandemic-enforced restrictions put in place for venues and hospitality settings only added to the on-demand nature of distributed ordering and payment capabilities.

Connecting these ever-adapting external systems with your back-end finance software shouldn’t be a factor holding you back.

It can be achieved seamlessly with Xledger’s advanced cloud-based finance software that allows for effortless custom integrations with external systems. It helps over 10,000 organisations in 60 countries streamline, digitise and automate their finances.

With Xledger, you’re always in control, whether that’s comparing actuals against budget, forecasting year-end

As a cloud software with an open API, Xledger can integrate with any other system to empower your organisation with one version of the truth. It automates financial tasks by up to 75% allowing you to spend less time processing transactions and more time analysing the result of them. From automated workflows to recurring billing, Xledger allows you to improve efficiency and streamline operations. Automated, configurable reports and real-time dashboards allow you to slice and dice data from every angle.

Ultimately, the 100% cloud solution helps you to reduce costs, run a leaner, more efficient finance function and understand key financials in real-time. This gives you the opportunity to add real value to your organisation and frees up your time so you can focus on tasks that grow the business.

If you would like to find out more about Xledger or to book a demo you can contact them by emailing mail@xledger.co.uk or call 0117 457 3293.

New Labour Scheduling Tool To Juggle Student’s Working Hours Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members.

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

Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers.

Bizimply CEO Conor Shaw said: “So many of our

hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming than it needed to be.

The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays.

Visit Bizimply at www.bizimply.com

How often do you find yourself needing to update your POS, ticketing or booking systems to keep up with what customers want?

Xledger is an advanced, cloud-based finance software that allows for effortless custom integrations with external systems, so you never need to worry about your finance software holding you back.

Our powerful automation and real-time reporting tools support a live consolidation across the group, enabling venues to compare actuals against budget, forecast to year-end and drill-down to source transactions for a 360° overview at the press of a button. With Xledger, you’re always in control.

We provide venues & hospitality with: ✓ ✓ ✓ ✓ ✓ ✓ ✓

One, live version of the truth In-system, real-time reporting with role-based dashboards Flexible and bespoke integrations OCR to eliminate costly data entry errors A paperless workforce with automated digital workflows Consolidated reports in seconds rather than weeks Accessible from anywhere, all you need is an internet connection

To find out how Xledger can help your hotel or catering business, simply email: mail@xledger.co.uk or call 0117 457 3293.

Book a demo today!

Hospitality Technology

Issue 90

CLH Digital

43

Sustainability and Personalisation Will Prevail in 2022 Peter Moore, Lolly CEO, offers his predictions for a year of further change in hospitality – underpinned by technology (www.itslolly.com) 2021 has been another year of highs and lows for hospitality, with the joys of reopening shadowed by enduring challenges, including staff shortages, no-shows and supply issues.

As we move into a New Year, there will be several priorities we need to consider as we navigate our way through these turbulent times. We must not neglect the core values of sustainability and personalisation, as well as the duty of care we have to our customers in terms of safety and security. Hospitality technology will play a big part in the hospitality sector facilitating and embracing these values.

REDUCING POWER CONSUMPTION Sustainability will be ingrained within every part of our lives moving forward. Technology companies should be reviewing the power consumption within their organisations, as well as assessing and strategising on how they can support clients in managing and reducing their power usage.

This relates to both hardware and software. Investing in and providing products that have lower power consumption, or building into software code hibernation modes, which allow for power cycles and automatic updates before opening every day, will help ease power usage reduction.

KEEPING CUSTOMERS INFORMED - SAFETY AND SUSTAINABILITY Allergen management will continue to be a big topic and there is an ongoing process to develop the most seamless and effective processes to

keep customers safe. As personalisation and data collection in the sector grows this will improve. For instance, automatic allergen alarms built into apps or software could support hospitality providers in safeguarding themselves and their customers.

As well as allergens, consumers are expecting more from hospitality providers in terms of detailed nutritional information and the carbon footprint of their products. They are interested in the whole supply chain, product origins, and what companies are doing to cut back on their carbon footprint.

Environmental information that visually flags products with a high carbonfootprint, or shares the product origin, could begin to appear alongside allergens and nutritional data on app and self-serve unit menus, as well as on PoS software. Carbon-footprint calculators could be built into apps to allow users to calculate the environmental impact of their meal or drinks, down to the type of milk they choose for their coffee.

APPS HAVE PEAKED As predicted, apps have been prominent in 2021. Yet, we are now in the early stages of maturity and subsequent diversification in the tech life-cycle of this product. Their use will settle and solidify, particularly playing a big role for larger hospitality organisations and corporate caterers.

However, consumers don’t want to download an app for every visit or experience. Web-based ordering, particularly in-house will remain a big trend. Tableside ordering, with QR codes, browser-based menus, ordering and payments software will continue to be popular in 2022. Technology providers need to ensure a secure, seamless process and complete integration with back office and kitchen, as well as loyalty and payments.

place and create more seamless payments. New products will also improve accessibility by reducing payment costs for merchants.

Direct bank transfers (via QR codes and pay-by-link) are currently free, but at some point this will be commercialised by banks etc., as revenue is lost from other payment methods. Ensuring consumer protection should be a priority for technology providers, and hospitality businesses need to understand merchant liability.

THE NEW-LOOK Windows 11 operating system was launched in October 2021, and with most hospitality tech operating on Windows software, in 2022 we will see a hardware refresh, as companies who are upgrading systems change their hardware to be compatible with the new OS. Alongside pin-on-glass and other more streamlined PoS and payments methods, this change will result in hospitality environments evolving to look slightly different and more modernised. This will happen slowly, but there are many bigger sites and companies with legacy systems that are going to need to start investing in upgrading their systems, so this will speed up the shift.

In line with sustainable practices, technology providers should only be advising hardware updates only where it is necessary or beneficial from both a business and environmental standpoint.

CONTINUED TECH ADOPTION AND ACCEPTANCE CROSS-GENERATIONS

PAYMENT METHOD EXPERIMENTATION

The older generations are still using tech and adopting new ones, which means that hospitality providers have even more reason to embrace technology - they can be confident the majority of their customers are ready.

New products and entrants to the market will continue, as the industry and consumer habits shift and experiment in the ‘new normal’. In 2021 we saw the extensive rollout of QR codes, and on a lesser scale pin-on-glass and e-wallets. These products are going to continue to change the market-

Generation Alpha are coming into the marketplace. They have fewer reservations about sharing their information, and this openness with data will impact and improve the hospitality experience, leading to greater personalisation.

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

Ordering, Booking and Reservations; extensive stock control; intensive operator management; Hotel Link, ResDiary. Resident Pro, High Level, Guest Master, Guest Line and in-depth financial reporting.

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

We give you the edge in business and payment management. Above all 3R provides best customer service to all their customers 24x7x365 from UK served Office.

Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online

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

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CLH Digital

Outdoor Spaces

Issue 90

Stylish Luxury Gazebos From White Pavilion Hi, I'm Tim Burdekin, and I've designed and built the White Pavilion Garden Gazebo to be your perfect, all-weather gazebo for all the seasons.

I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof.

Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you.

A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100%

Sun Protection......and comes with a 5 Year Guarantee - Your gazebo choice doesn't get better than this.

If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.

The Bio Climatic Pergola from CambridgeStyle Canopies products on mainland Britain. We have a chain of partners that can assist you locally.

The Bio Climatic Pergolas are a modern aesthetically pleasing addition to Pubs, Clubs, Restaurants, Hotels and many more commercial outlets.

We have even installed on roof of new eight storey city centre students accommodation building for relaxing area.

Solisysteme are the inventor and historical leader of manufacture of the Bio Climatic Pergola Cambridgestyle Canopies is a long established provider of outdoor covered areas to commercial clients within the UK With clients such as BBC, Landrover Jaguar, Tesco and many more. We are very proud to be the sole distributor of Solisysteme

Designed to your specification Protects from the sun and inclement weather Provides natural ventilation Regulates the temperature in adjoining rooms Adjusts the brightness of the light by remote control Side walls, Heating and lighting options Up to 7m between structural support columns How can we help your business ?

Cambridgestyle Canopies 01353 699009 office@cambridgestyle.org www.cambridgestylecanopies.co.uk

Solisyteme is the inventor and historical leader of the Bio Climatic Pergola.

Since 1998 Solisysteme has designed and manufactured pergolas and innovates every day in order to provide customer with tomorrow’s Solar protection solutions.

• Protects from the sun and inclement weather • Provides natural ventilation • Regulates the temperature in adjoining room • Adjusts the brightness of the light by remote control • Heating and Lighting options

Beer Gardens, Roof Tops and much more

Cambridgestyle Canopies is a long established provider of outside covered areas to the commercial market sector and proud to be the sole distributor of the Solisyteme products throughout the UK.

We have trade partners in your area that can provide a full installation service if required.

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

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

CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Outdoor Spaces

Issue 90

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

We design and manufacturer our own windbreaks and use the best materials available.

For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay

to buy budget as the continual bumps and scrapes outdoor goods

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

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

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement.

If we can help you do drop a line to sales@cafeculture.biz

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices.

The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity.

Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

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

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com or see the advert on page 2.

Design and Refit Carbon Savings with Adveco FUSION Hybrid Hot Water Systems Commercial hot water specialist, Adveco, introduces the FUSION FPH-S range of low carbon, all-electric, packaged hybrid hot water systems. Designed to meet the daily needs of restaurants, cafés, public houses and other small to medium sized business, FUSION harnesses Adveco’s FPi32 air source heat pump (ASHP), a high-pressure ATSH calorifier with electric immersion, controls, and metering. Packaged together this provides a reliable, high-temperature, sustainable and cost-effective system for new build and refurbishment projects.

“For organisations with small to medium basin and sink led hot water demands and a desire to embrace a more sustainable business model, the FUSION FPH-S range provides a single, easy to accommodate, highly effective response,” says Bill Sinclair, technical director, Adveco. “By choosing one of these packaged hybrid

water systems you gain optimum efficiencies, lower your carbon emissions and can be assured building regulations are being met for your commercial project.”

FUSION is available in 16 pre-specified variants with 6 or 10 kW preheat and 9 or 12 kW electric top-up which support continuous capacity hot water demands from 257-377 litres/hour. The physical design, dedicated controls, and integrated metering ensure the ASHP preheat, and immersion work seamlessly to deliver the highest operational efficiencies. This enables FUSION’s heat pump to supply 50°C for system preheat and offset much of the electric immersion top-up in the calorifier to deliver up to 53% carbon emission savings when compared to an identical direct electric only system. When compared to an equivalent gasonly system carbon savings of 50% can be demonstrated. www.adveco.co

Saniflo Macerator Pump Gives New Lease of Life to British Treasure The Saniflo Sanicubic macerator pump is breathing a new lease of life into a highlyacclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge.

The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in

the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff.

It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level.

Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to its multiple outlets.

Visit www.saniflo.co.uk or see the advert on page 13 for further information.

CLH Digital

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Design and Refit Space Saving Solutions Without Compromising On Performance 46

CLH Digital

Issue 90

By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik.

What are the latest and greatest features chefs should look out for when it comes to this equipment?

Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them. Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen.

Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a smaller footprint.

Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or

10 x 1/1gn) which are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint.

Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler.

Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model - universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide.

The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces.

Visit www.euro-catering.co.uk/shop/brands/giorik or www.giorik.com/en/home.html

MST Auctioneers

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

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

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on this page for further details.

Choose the Classically Chic Curves of Bentwood Chairs To advertise in the

Caterer, Licensee & Hotelier Tel 01202 552333

The technique of bending wood using steam to create the elegant curves of bentwood chairs was invented in 1850s Vienna by cabinet maker Michael Thonet and has been synonymous with timeless European café style ever since.

This style of chair’s enduring success in hospitality settings owes as much to its practicality and durability as it does its good looks. As the wood is bent rather than joined, there are fewer joints that will need future maintenance. Trent Furniture supply small and tall Bentwood Stools, an elegant Loopback Side Chair

and a Fanback Armchair and side chair available in small and tall options.

All these chairs are available in a choice of light oak, dark oak and walnut with the option to upholster the seat, although the chairs’ curved lines are designed for comfort even without padding. Whichever finish you choose, this chair is equally at home in a pub, bar, restaurant or café setting.

Trent Furniture’s Bentwood Table is the perfect partner for bentwood chairs, however, this attractive yet unassuming style of chair works with many table styles. For more information on Trent’s fantastic range of bentwood chairs, please visit www.trentfurniture.co.uk or call 0116 2864 911.

Bar Station Design Has Never Been So Flexible: fleXtations fleXtations also helps bartenders work on an ergonomically designed station, as well as having a wide range of functional modules that are designed for bartenders’ use.

Who’s behind fleXtations?

Innovator of fleXtations is a manufacturer and contractor called F&D Proje. Based on 25 years of business experience in Turkey and having accomplished numerous projects in Europe, Asia and Africa, F&D Proje launched its branch in the UK in 2019.

Despite being pretty new in the UK local market, F&D Proje has rapidly gained solid references mostly in London bar scene. World-wide recognized venues such as Nightjar, Bar Swift, Gibson and Amaro have their kitchen and bar systems set up by F&D Proje.

Further info is available on Instagram accounts: @flextations and @fdproje Everybody in kitchen and bar design would agree that there is no perfect design that works for every user in every occasion.

Especially, when it comes to bar design. Every inch needs to be precisedly taken care of. But, bar operation is always dynamic. In some hours, the bar station would need to be suitable for prep hours, while in the following hours it may need to have space for a number of bartenders preparing cocktails for the guests and the floor.

F&D Proje has come up with an innovative system that allows end users redesign their bar layout any moment they need to.

The system is basically composed of different functional modules sitting on top of a giant well. All these modules are interchangable to redesign according to the end users’ needs.

Design and Refit

Issue 90

CLH Digital

After Successfully Launching The ILF Chairs New Comprehensive Website, ILF Have Now Added A Stock Product Range ILF's new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

www.ilfchairs.com

Perfect Refrigeration Performance, Outstanding Energy Efficiency

German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business.

Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner.

Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment.

The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants.

Liebherr's under-worktop

appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect.

The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency.

To find out more information please see that advert below.

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

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CLH Digital

Property and Professional

Issue 90

Weathering the Financial Storm It’s undoubtedly been a difficult time for many within catering and foodservice. With the combination of Brexit, COVID-19 and pinches to the economy, it’s no wonder many are looking to diversify or change to stay afloat.

Rick Smith, MD of Forbes Burton (www.forbesburton.com), a business advisory firm specialising in insolvency, suggests how businesses can make the most of their situation.

It’s often the small changes that make the most amount of difference. If firms within catering and food are concerned with the state of their business, they should take steps to remedy this as soon as possible. For example, taking a look at your current strategy could work wonders. Is there anything that could be changed easily? It’s best to make a point of this, speak to professionals who may be able to identify weak areas and help strengthen your offering as well as your finances.

Restrictions have taken over the past few years, with many in the catering industry suffering from a lack of live events, cancelled plans and a general recruitment problem that is yet to be solved. All these things can compound to make what is usually a lucrative, seasonal business a success into an unstable, fraught experience.

If you don’t have a business plan to hand, then make sure you review or create one. Are there any areas of your business where costs could be cut? Could you plan for different scenarios of problems and how they can be overcome?

If you are struggling to find areas to save cost, looking at your suppliers could be a great start too. Just because you’ve been with the same one for 10 years and they’ve always been good doesn’t mean you have to stick with them forever. Do the research on any new suppliers beforehand though, reliability and fulfilment needs to be balanced with cost. An unreliable supplier can ruin your business, especially in a time where supply chains have been weakened overall.

You should also look at your marketing plan – has your niche market changed? Are you still using the right messaging and communications channels? Marketing shouldn’t be the first thing that gets cut when looking to save money, but making sure you are on the right platforms for your audience is essential. Otherwise you risk shouting into a void where nobody is engaged. Follow where trends dictate and learn to regroup and reuse content to get the maximum value from your marketing.

Cash-flow is a common problem within catering, from clients not paying on time to the rise in material costs and labour making their mark felt in a very real way. It should be an area that is closely watched. Quick fixes such as short-term cash injections may help, but is it just kicking the can further down the road if the business is actually no longer viable? It may seem obvious, but borrowed money has to be repaid. That piece of equipment you are thinking of purchasing might make you money in the long run, but what does it mean for your short-term cash flow? Could such a purchase cost you more than you think?

It’s always a good idea to take the time to negotiate too, there’s a real chance you might be able to talk to suppliers or clients to review terms or arrange payment structures. Could you arrange a retainer structure for fair use of materials or equipment? The possibilities are endless.

Whatever you do, there is always room for improvement and specialists out there to help. Burying your head in the sand is simply not an option.

Are You Struggling to RUN PROFITABLY Your Restaurant, Pub or Hotel Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL.

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

The Five HR Hurdles For The Hospitality Industry To Prepare For In 2022

By Charlotte Ashton, senior solicitor and head of immigration at ESP Law (www.esphr.co.uk) The hospitality sector, while trying to recover from the pandemic, has been hit with a significant shortage of workers. Brexit, combined with the displacement of many people during the COVID crisis, means employers are struggling to fill tens of thousands of vacancies.

HR teams can work with hospitality managers to ensure that policies and procedures around recruitment, training, retention, and promotion are clear and understandable so anyone joining a business can see there is a long-term future.

One appealing proposition for potential new recruits is the opportunity for individuals to complete apprenticeships – this also has a positive effect on employee retention. Government incentives are available for businesses who take on new apprentices too, which makes this an attractive option.

In addition to these issues, the industry acknowledges the need to ensure it is an attractive proposition for future employees by promoting potential career paths.

Therefore, when facing these challenges, HR professionals must be creative to ensure that any recruitment difficulties are mitigated, and hospitality can start to thrive following a period of extreme difficulty.

Many hospitality businesses have had to evolve their offer to keep going throughout the pandemic, which naturally results in a change in how staff work. This could mean that fewer front-of-house staff members are required, with more roles available for workers with particular skills – especially in kitchens.

Here are five concerns currently facing sector organisations, and the legal guidance and employee relations (ER) advice on how to tackle them…

HR teams can work with their managers to look at upskilling opportunities for staff to help boost motivation and morale. Development programmes can be planned too, with a view to long-term talent retention who make up a multi-skilled workforce.

3. WHY ORGANISATIONS MIGHT WANT TO FOCUS ON PROVIDING RETRAINING OPPORTUNITIES

1. THE BREXIT EFFECT

4. THE IMPORTANCE OF PRIORITISING WELLBEING

Much has been made of the impact of Brexit with many industry positions – normally held by EU workers – now being left open due to workers leaving the UK, and the need for new EU workers coming to the UK to hold a visa.

The pandemic has highlighted the need to focus on staff welfare with many individuals suffering mental health issues due to the distress and confusion of the pandemic. HR managers should review existing policies and focus on Employee Assistance Programmes and other benefits to ensure workers are fully supported.

When hiring from outside the UK, an employer requires a sponsor licence and the role will need to be considered skilled enough for the individual to obtain a visa.

The ‘skilled worker’ visa is intended to be a simpler process than its predecessor, the Tier 2 visa, however it still poses a challenge for the hospitality sector. The main issues centre on many roles not being considered skilled enough and those which are, may fall short on the required minimum salary.

Positions which may be sponsored include head chefs, speciality chefs, and sous chefs as well as hotel managers. Employers considering this option will need to take specialist advice to ensure the jobs they are trying to fill, will allow them to sponsor workers from outside the UK.

2. PROMOTING HOSPITALITY AS A CAREER In order to attract new recruits into this sector, the potential career paths available should be highlighted.

Additionally, engaging them in the implementation of wellbeing initiatives can prove to be meaningful and have a positive effect.

5. REVIEWING PAY AND BENEFITS In a competitive recruitment market, employers will need to consider if the package they offer applicants is still attractive. Benchmarking should be carried out to ensure pay on offer is appropriate in the current climate. HR managers should also think creatively around non-pay benefits and consider what they can offer which truly appeals to the people they want to recruit.

There are clearly challenges ahead, but also opportunities for HR professionals to help shape long-lasting and rewarding career paths within the hospitality sector. Now is the time to position their business as an ‘employer of choice’ as organisations look to grow and thrive beyond the pandemic.

Property and Professional

Impressive and Beautifully Restored 17th Century Character Inn and Restaurant for Sale The Rock Inn is a substantial and imposing property,built out of local stone, character country inn with origins reputedly dating back to the 17th century.

Presented to an exceptionally high standard throughout having been the subject of a fastidious programme of refurbishment and improvement by our clients during their 8 years of ownership, the inn is renowned for its ambiance and character, retaining original charm within a superior trading environment.

This high quality destination inn and restaurant is highly regarded for its food and letting bedrooms and briefly comprises:- Main Bar (24+), Dining Room (20+), Snug (10), Commercial Kitchen with Ancillary Facilities, 8 High Quality Letting Bedrooms (all with private bathroom facilities) and a flexible One Bedroom Owner’s Apartment. Externally, the inn has an Alfresco Seating Terrace directly to the front for around 14 customers, Private Customer Car Parking Areas and an Additional Area of Land opposite.

The Rock Inn is a highly regarded and exceptionally well-presented quality country inn with strong trading figures and a viewing is highly recommended in orderto

fully appreciate the exceptional quality and standards inherent throughout all aspects of the property. The potential exists to reconfigure the letting accommodation to provide additional owner’s bedrooms, if so desired. £465,000 for the valuable freehold interest as a going concern business and full trade inventory. Wet and dry stocks to be additional at valuation.

Strictly by appointment with the vendors Sole Selling Agents.Tel: (01392) 201262. Email: info@stonesmith.co.uk

Help Is At Hand For Businesses Devastated by the Covid–19 Virus The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand.

Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery.

Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally.

Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out.

Email mvhwiddows@aol.com

T H E W E S T C O U N T RY S P E C I A L I S T S

EAST DEVON COAST

SOMERSET TOWN

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Well Presented Free of Tie Pub

Character Licensed Cafe & Bistro

2 Bed Chalet & Owner’s Accom.

Wet Sales Only, Good Trade & Profits

Trading 7 Months Of The Year Only

Prominent & Visible Trading Position

Character Bar Areas (50+), Games Room

36 Seats Inside and 48 Seats Outside

Trading On a Bed & Breakfast Only Basis

2/3 Bed Owners Accommodation

Strong Profits With Low Overheads

Impressive Levels of Trade

Free of Tie Lease Opportunity

LH £95,000

6011

LH £35,000

4810

Potential to Increase Trade Levels

LH £135,000

2134

DEVON VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Country Village Destination Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Set in Around 0.6 Acres

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Bar Areas (32+), Dining Room (43)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

4 En-Suite Letting Rooms, 3 Bed Private

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Car Park (50) Patio & Beer Garden (50+)

Strong Trade & Profits

Alfresco Seating For 24 Customers

FH £495,000

4758

FH £597,000

4811

LH £89,950

2131

DARTMOOR DEVON

SOMERSET VILLAGE

EAST DEVON COAST

Day Time Only Café & Restaurant

Inn & Restaurant With 8 Letting Rooms

Award-Winning Tearoom & Restaurant

Excellent Reputation With Potential

Character Bar & Dining Areas (54+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

Patio Trade Terrace & Customer Car Park

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

Owner's Accommodation & Land

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Impressive Business & Property

Garage, Parking & Close To Beach

LH £89,950

2133

FH £465,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4804

LH £89,950

2129

01392 201262 www.stonesmith.co.uk

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