“Lost Christmas” as Revival Hopes Hit & Cash Reserves Further Depleted
New data from UKHospitality and CGA shows sales in pubs, restaurants and bars down 60% on Christmas Day, 31% on Boxing Day and 27% on New Year’s Eve, compared to 2019 Latest figures from the pub, bar and restaurant market reveal how the hospitality market suffered devastating sales falls in the last week of the year. What would traditionally be a bumper sales period for thousands of hospitality businesses is likely to be remembered as a lost chance to rebuild crucial cash reserves in the
sector, delaying the recovery and leaving many businesses exposed going into the fallow winter months. Sales were a massive 60% down on Christmas Day as customers opted not to dine out, while Boxing Day sales fell by a third (31%) and takings on New Year’s Eve – one of the biggest individual trading days in the calendar for many venues – were down by more than a quarter (27%).
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Welcome to the latest issue of CLH DIGITAL Like any media publication (although we are trade and not mainstream) we report news as it unfolds, “warts and all”. Sensationalism is a word that is banned in our offices - again, we leave that to mainstream. Having spent many years in the hospitality sector, both in frontline operations and working for magazines supporting the sector, it pains me considerably to report the dire state the sector is in due to these ludicrous restrictions and lockdowns.
We have always tried to maintain and report a positive perspective of the industry. An industry that is loved by people up and down the country. One where people can celebrate and commiserate, meet up with friends and even make new friends. However, as our lead story reveals, it has been devastated by this pan-
demic. Unnecessarily so! New data from UKHospitality and CGA has revealed that sales in pubs, restaurants and bars fell by 60% on Christmas Day, 31% on Boxing Day and 27% on New Year’s Eve, compared to 2019. When I had my own wine bar restaurant in Bournemouth that drop in sales would have finished me off! That vital Christmas trade saw me through the cold, dark wet postChristmas period until Easter. This first-quarter is going to be a difficult trading period, and while the Chancellor did pledge £1 billion support, which is allegedly worth up to £6000 per business, is nowhere near enough. Incidentally I would be interested to hear from anybody who is received £6000 to support their premises under this grant! I did last week complement Prime Minister Boris Johnson on his decision to not implement further restrictions - in the face of much criticism he held his nerve. The Chancellor needs to act swiftly to support the sector this quarter. And it doesn’t have to be rocket science. Any support Chancellor gives to the sector is giving support to the country. As stated above hospitality is the perfect medium for celebrating and commiserating. Imagine a nation without any hospitality sector?
The scheme, as we know, was introduced a month after the reopening of restaurants in 2020, incentivising customers to return with a 50 percent discount up to the value of £10. It was hailed as an unqualified success — with over 160 million meals reportedly eaten through the scheme in the month of August, prompting many high-profile and independent restaurants to continue their own version of the scheme into September.
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The project cost the government almost £850 million to finance. However, Eat Out to Help Out also gave the government some £250m in financial benefits, according to industry bodies, and supported thousands of hospitality businesses and jobs. Had those jobs been lost the government would have faced having to pay out a huge amount in benefits.
EDITOR Peter Adams
SALES EXECUTIVES David Bartlett Guy Stephenson
PRODUCTION & DESIGN Matthew Noades
It saved tens of thousands of jobs, helped with the recovery of the economy and boosted the sector at a much-needed time. The sector is again facing a “much-needed time”. In the long-term a Eat Out To Help Out mark 2 scheme will save jobs, keep businesses operating and paying tax, business rates and National Insurance contributions.
It really doesn’t bear thinking about, so the Chancellor should consider introducing further bounceback loans and he should, as we have often called for (along with all sectors of the hospitality and on trade), extend VAT reduction until December 2023.
So would make sense for the Chancellor and the country to support the sector and experience a little short-term pain for long-term gain!
And, once we are finally out of the pandemic with no prospect of returning to lockdown restrictions, he should consider, even if it is a reduced version, the possibility of another Eat Out to Help Out scheme.
Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com
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“Lost Christmas” as Revival Hopes Hit & Cash Reserves Further Depleted (CONTINUED FROM FRONT COVER...) The depressed figures captured by UKHospitality and specialist insight consultancy CGA represent a ‘lost Christmas’ and cap off a devastating December. Based on a separate industry survey, the wider hospitality sector will have seen a 40% drop in sales overall for the month versus the same period in 2019 – the last ‘normal’ Christmas before the onset of the Covid-19 pandemic. The frightful festive figures represent a £3bn hit to the industry, versus 2019.
SCOTLAND & WALES “HIT EVEN WORSE” Venues in Scotland and Wales were hit even worse in the week leading up to New Year, where more stringent restrictions were in place. The sector in Wales performed twice as badly as England, and in Scotland 2.5 times worse, in the week ending 1st January 2022. Overall, the findings demonstrate how the industry’s fight to recover from the pandemic has been severely hampered by Omicron. In the weeks prior to the new variant emerging, average sales had been recovering steadily through the autumn and were close to pre-pandemic levels (98%). Commenting, UKHospitality CEO Kate Nicholls, said: “December is a vital period for hospitality businesses, equal to three months’ worth of trading for many. These new figures are crippling for an industry already struggling but also spell disaster for the wider UK economic recovery, as ONS figures showed that overall growth in Q3 was driven by hospitality. “These sales drops versus 2019, and also against our members’ projections before the onset of the new Omicron variant, will have taken most businesses from healthy trading for the month to painful losses, delaying the sector’s recovery and extending hospitality’s long covid. Cash reserves are severely depleted, and some businesses will struggle to survive the first quarter of 2022. “This dreadfully disappointing December has further stymied our ability to deliver jobs, growth and investment at pace, which we all know is so crucial to the recovery of our economy overall.”
CHAINS FARED BETTER THAN INDEPENDENTS Companies operating groups or ‘chains’ of pubs or restaurants fared slightly better than independents, according to data analysed from the CGA Managed Volume Pool which is based on actual sales from 5,500
pubs, bars and restaurants, operated by multiple-site businesses. These venues, which are typically larger and better invested, saw sales fall a third in the week up to Christmas and by around a fifth in the week up to New Year. Hospitality is facing significant headwinds in 2022, compounding a challenging outlook for thousands of businesses and millions of workers. Sector businesses face a cliff edge in April when VAT is set to return to 20%, plus a rise in business rates and labour costs. All this, on top of soaring energy costs, the growing cost of food and drink and an end to the rent moratorium. Kate Nicholls added: “A pivotal moment for the recovery is approaching. As recent quarterly GDP figures show, the hospitality sector can play a leading role in driving the recovery. Crucial to this is the right support and keeping VAT at 12.5% will enable the sector to safeguard jobs and crucially, it will help keep down costs for our guests amid some very strong inflationary pressures. Reducing rates bills in 2022/23 will also be important in enabling businesses to recover again.”*Data sets compared cover entire trading weeks for the month of December. Time period for 2021 figures was 29 November 2021 to the 1st of January 2022 versus the 2019 figures, which were taken from 1st of December 2019 to the 4th of January 2020
CONSUMERS REINED IN CELEBRATIONS Britain’s On-Premise drinks sales fell over Christmas as consumers reined in celebrations in pubs, bars and restaurants, according to CGA’s data. The Drinks Recovery Tracker revealed average drinks sales by value in Britain’s managed pubs, bars and restaurants in the three weeks to New Year’s Day were 25% below the same period two years ago. Footfall was hit particularly hard in the run-up to Christmas, as the government implemented Plan B measures and many consumers avoided social occasions. In the seven days to Saturday 18 December, drinks sales were down by 28% on 2019, and they plunged even further in the week to Christmas Day, at 32% down. “For the second successive December, COVID-19 concerns and trading restrictions have significantly impacted drinks sales and stalled the On Premise’s recovery,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Christmas is the time when businesses generate the cash they need to sustain them through the next few months, but with many consumers still staying away, staff absences mounting and costs rising, many now face a very tough January. Grants to help compensate for lost sales have been welcome, but more government support is needed to protect thousands of businesses and jobs.”
GRANT SUPPORT In an attempt to mitigate festive losses, the Government announced last week that businesses in England most impacted by Omicron will be able to access financial support, with £700 million being delivered to councils last Friday (7 January 2022). This news follows the Chancellor’s announcement before Christmas where he pledged £1 billion in overall support.
Brewing Industry Taking all Steps to Make the Planet Green 4
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)
The brewing industry has historically been termed as one of those that negatively impact climate. However, things have drastically changed with substantial technological advancements in the industry over the past decades. Though the industry still has a huge environmental footprint and has a long way to go green, it has been putting all the right efforts in this direction.
Brewing a traditional business in the UK In the UK, beer has a long history with diverse traditions. Before the second world war, top-fermented Bitters, Porters, Stouts, and Milds were the major styles, but lagers had over half of the market’s total volume later. Founded in 1971, the Campaign for Real Ale (CAMRA) helped in preserving and revitalizing the traditional styles of ale. In terms of the number of breweries, the industry has witnessed significant growth from 2012 to 2020. From 1,218 breweries in 2012, the number has gone up to 3,018 breweries in 2020, which has been the strongest growth rate ever seen by the industry. In 2021, the UK’s beer industry came to a saturation point after witnessing an increase in the number of breweries for many years, which was mainly driven by the growth of small and microbreweries making craft beers. The turnover of UK beer manufacturers stood at less than £7.7 billion in 2009, which grew over a period of ten years and touched £8.78 billion in 2019.
Brewing getting green every day The highly popular ingredients used in the production of alcoholic beverages include sugar, grapes, barley, hops, and wheat, which are among the most water-intensive as well as energy-intensive crops in the world. The
brewing industry is a huge consumer of water and produces a lot of solid and liquid waste and by-products that harm the environment. In addition to water consumption and waste generation, the industry also contributes heavily towards air pollution with its emissions. Amid the growing concerns about climate change, the British Beer and Pub Association (BBPA), which is the leading trade body in the UK that represents brewers and pubs, recently launched a new website called ‘Brewing Green’, which reveals the efforts of its members towards minimising the overall environmental footprint of the UK brewing industry. The website showcases over 35 case studies from UK pubs, brewers, and supply chain firms which describe the steps taken by them to tackle the issue of climate change and help the UK achieve its planned net-zero targets. BBPA’s CEO Emma McClarkin stated that Brewing Green’s latest web-based version would conveniently allow the stakeholders to track the journey of the sector towards net zero. The idea of minimising the environmental footprint is emphasised by the website and the initiatives of some of the largest UK pubs and breweries are featured on it, which include Heineken, Greene King, Asahi, and St Austell. In addition to brewery and pub operators, the initiatives of the companies which are related to these businesses are also a part of the website. These may include suppliers of raw materials and ingredients to the sector. The roadmaps to net-zero goals of both the hospitality and the brewing industry are included on the website. Regular updates to the website would be carried out as new initiatives are taken by the businesses, which may include waste management, recycling, and transition to renewable energy.
Way forward The Brewing industry has a significant environmental footprint, and it is working towards reducing its contributions to climate change. The industry has been stepping up and taking initiatives in the fields of emission management, waste generation, and energy efficiency. As stated by McClarkin, the industry may potentially achieve its net-zero goal before the UK Government’s 2050 target.
Asian & Oriental Chef Awards Nominations
Nominations have opened for this year’s Asian & Oriental Chef Awards. Finalists will be invited to a live cook-off event, being held at Pillars Kitchen at the University of West London on Monday 21st February. Winners will be presented at a special dinner at the House of Lords on Monday 2nd March. Open to professional chefs across all Asian and Oriental cuisines, nominations are invited from members of the public, restaurant critics, food journalists, bloggers and restaurateurs.
Organised by the Asian Catering Federation (ACF), which represents the UK’s 30,000 Asian and Oriental restaurants and takeaways, eight shortlisted chefs will be invited to compete at a cook-off at the University of West London in Ealing, before a panel of independent judges. Scores will be determined on criteria of innovation, technical skill, nutrition hygiene, creativity and flavours.
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The dinner will also be used as a launch platform to promote the ACF’s other prestigious events later in the year: the 6th Asian Restaurant Awards, being held in Manchester and Edinburgh plus the 12th Asian Curry Awards in November. Commenting on the competition, ACF Chairman Yawar Khan said: “Issues faced by the hospitality industry in recent times have been well documented – not least of which is attracting new young talent into the sector. Standards have risen exponentially since we launched our various awards to recognise the most innovative chefs. We want to showcase the very best and show potential recruits the exciting channel for their skills and creativity that the restaurant industry has to offer.” Asian and Oriental food lovers can vote for their favourite restaurant chefs at www.acfederation.org/asian-and-oriental-chef-award-nomination-form
BII Launches Recognition Awards Winners will be announced on the day and presented at a dinner being held at the
The National Innovation in Training Awards (NITAs) from the British Institute of Innkeeping (BII) have always recognised the best of the best when it comes to training and development in the licensed trade. The NITAs showcase the individuals and businesses who put their people first, creating innovative training programmes and nurturing long term careers in the licensed trade. As the leading membership body for licensees and professionals working in the hospitality sector today, the BII passionately believes that those at the heart of recruitment, retention, development and wellbeing of their teams need to be recognised for the incredible contributions they have made over the last year, especially considering the impact of the pandemic. The NITAs are more important than ever in these critical times for the hospitality industry. The BII is delighted therefore, to announce the launch of NITAs for 2022, in partnership with BIIAB and Access Hospitality. Last year the Staff Wellbeing Award was a popular addition, and is now a core award, recognising the incredible work our sector has done to protect the wellbeing of their teams. In addition, a brand-new award this year will recognise individual apprentices for the first time, as an essential part of attracting and developing new talent in our industry. The core categories for the NITAs this year can be seen below: Best Training Programme: Leased & Tenanted Companies under 200 outlets Best Training Programme: Leased & Tenanted Companies over 200 outlets
Best Training Programme: Managed Companies under 50 outlets Best Training Programme: Managed Companies over 50 outlets Best Training Programme: Individual Operator Best Training Programme: Apprenticeships Hospitality Apprentice of the Year – NEW for 2022 Staff Wellbeing Award Training Professional of the Year Award HR Manager of the Year Award The BII are also delighted to welcome a very special award again this year as part of the NITAs awards ceremony in April 2022 – the Franca Knowles Lifetime Achievement Award. The Franca Knowles Lifetime Achievement Award is an industry recognition award and the winner will be chosen by a panel led by Keith Knowles, CEO and founder of Beds & Bars. The award will identify and recognise an individual who leads by example and can demonstrate that people are at the core of what they do. The award is in memory of the late Franca Knowles, who herself was a multiple winner of NITA awards and was passionate about the importance of investing in people and their continued training and development. All awards are now open for entries – visit the NITAs page on the BII’s website for all information on how to enter any of the categories for 2022.
83% Of Hospitality Businesses Reporting Difficulty Finding Staff 83% of hospitality businesses have reporting staffing difficulties, t according to new figures released by the British Chambers of Commerce, the highest proportion alongside the construction sector. The overall proportion of firms struggling to recruit staff reach new record levels, according to data for the business group’s Quarterly Recruitment Outlook survey for Q4 2021, drawn from a survey of over 5,400 businesses. Attempted recruitment in Q4 was up on previous quarters with 64% overall attempting to recruit staff (61% in Q3). However, the proportion of firms reporting difficulties filling roles reached a historical high at 79%, up from 77% in the previous quarter. In both the construction and hospitality sectors the proportion reporting difficulties was 83%, making them the most likely to report issues. Marketing and media firms were the least likely to report difficulties at 70% but this remains a high proportion for these sectors historically. Firms reported a broad range of issues which contributed to the overall recruitment squeeze – this included disruption due to Covid and a drop in the availability of foreign staff. “Our company is in a disastrous situation because of lack of staff and the inability to recruit from Europe. We are running approximately 300 staff short at our busiest time of year. We are in the midst of Christmas production which is extremely time-critical, and we are letting our customers down. We should be running 6–8-nightshifts at this time of year, but because of lack of staff, none are running.” Large manufacturer in Aberdeen and Grampian
“This is a tough labour market. Due to settlement status visas, and returning home during the lockdowns, we are finding it increasingly difficult to recruit enough team members. This has an impact on the output and volume we can maintain.” Large tourism firm in Plymouth
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Responding to the findings, Head of People Policy at the British Chambers of Commerce, Jane Gratton said: “Once again, the results highlight the ongoing difficulties employers are facing in accessing skills and labour and the risk to our economic recovery. “The record level of firms struggling to fill job vacancies in the quarter will have impacted on businesses’ ability to meet demand for goods and services – adding to already accute supply chain pressures. “And now, as the Omicron variant begins to increase staff absences again, many firms could see any growth and recovery they have made slip back to first base. “More business investment in home grown talent – and creating a more inclusive and diverse workforce – is key to solving pervasive skills shortages, but this won’t happen overnight. Burdened with high levels of debt, escalating wage and input costs, damaged cashflow and an uncertain economic environment, employers need help to get back on their feet. “The government must do all it can to ensure people can access rapid retraining opportunities for indemand jobs, issue temporary visas for lower skilled jobs – where there is clear evidence of a national shortage – and ensure there are no further upfront costs on business for the remainder of this parliament.”
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Worker Shortages: What H&L Sector Employers Can Do to Win at Recruitment in 2022 6
By Simon Armstrong, senior manager in the Hospitality & Leisure sector at accountancy firm, Menzies LLP. (www.menzies.co.uk) Following the forced lockdowns and other restrictions, the biggest problem the pandemic has caused for the hospitality & leisure sector undoubtedly lies in recruitment. According to data from the Office for National Statistics (ONS), an estimated 300,000 workers have left the sector since March 2020, leaving critical gaps that are proving hard to fill. What can employers do to attract and recruit workers successfully in 2022? To address worker shortages, employers in the sector should consider ways to improve employee engagement with the business’ culture, brand, and ethos. Business performance in the sector is directly linked to the performance of individual employees, so it is important to keep the workforce engaged and well-motivated. With many employees opting to leave the industry to try their hand at new careers during the pandemic, the employment pool has contracted significantly. To attract candidates for vacant positions, employers must focus on promoting the benefits of a career in hospitality. There have been some recent pushes within the industry to better promote how rewarding the hospitality sector can be as a vocation. As an example, Tom Kerridge has produced videos featuring long-serving staff from his restaurant group to improve how the industry is perceived in respect of long-term career prospects. They must also look for ways to motivate and incentivise employees and communicate this effectively as part of the recruitment process. For example, what benefits can employees expect to receive? Are there any longterm rewards on offer? Is there an opportunity for career progression? And will sufficient training be provided? As well as focusing on staff engagement, employers should take steps to find out what candidates are looking for, whether that’s regular hours, improved pay and benefits, access to cafeteria-style rewards and incentives or wellbeing programmes. To gain a better understanding of what staff want, they should seek feedback from current and potential employees. This should ideally be obtained during real-time conversations, which provide
vital insights and tailored input, rather than an annual survey with tick box responses. Harnessing the power of this feedback data is key, as this will enable the human resources team to identify any gaps in employee experience, which may need to be addressed. Employers should also focus on perfecting the application process, whether this is managed through their own website or using an external platform. User-friendly apps such as Indeed-flex, for example, allow candidates to apply quickly and easily, using their smartphone. Using this type of software also encourages employers to provide clear and accessible information. Making the recruitment process as streamlined as possible and providing candidates with all the information they need about the role on offer will encourage applications and create a positive first impression of the business. When a hire has been made, sufficient training and a warm onboarding process will help to get employees off to a good start. Pairing this with a simple work schedule and systems that allow workers to track pay, taxes and pension will help settle employees into their new role and make them feel part of the company. Employers should also make sure each worker has a clear idea of the career path open to them, with a plan for their individual growth and development. This plan should set out transparent goals and objectives, backed by a timetable of regular 121s and reviews to help keep them on track. Intense competition for skilled workers, coupled with uncertainty about the potential for further pandemicrelated disruption, means employers in the sector may need to find creative approaches to filling vacancies. Temporary staffing agencies may be an option, and apprenticeships that offer workers with a real opportunity for career progression can also be an attractive option. Employers should also consider hosting recruitment days, as these can help to show workers what a job in the sector would be like, while creating an opportunity for them to meet existing staff and have a look behind the scenes. Existing staff could also be incentivised to introduce candidates and share social media posts about jobs on offer. In summary, whilst the sector is in the midst of a staffing crisis, there are many tactics that employers can use to attract and recruit employees. By increasing engagement, understanding what employees are looking for, and making the most of available platforms and resources, they can succeed at recruitment and strengthen staff loyalty in the process.
Hospitality Hopes Torpedoed as Scottish Businesses Continue to Pay a Heavy Price for Unevidenced Policy of Restrictions Responding to theannouncement from the First Minister that restrictions currently in place for indoor hospitality would continue, UKHospitality Scotland Executive Director Leon Thompson has said: “Hospitality businesses needed to hear today that restrictions on them would be removed next week. Instead, whilst people will be able to attend capacity sporting events from Monday, hospitality businesses will remain bound by table service, physical distancing and nightclubs closed. “Restrictions, combined with messaging to avoid crowded places and to stay at home as much as possible, torpedoed hospitality’s hopes for a busy festive period. Many businesses were left counting the cost when another opportunity to start their recovery was snatched away. After today’s statement from the First Minister, businesses and their workforce are left to wait a further week to hear when things might change for them. In the meantime hospitality businesses in England trade with far fewer restrictions and
covid cases remain lower. “The First Minister talked about a gradual easing of restrictions, but our sector has been closed or restricted for almost two years now. Any positivity that could be taken from possible changes on the near horizon was scuppered with further talk of vaccine passports and possible wider application. The phrase ‘living with covid’ sounds more and more like ‘living with significant ongoing restrictions’. “UKHospitality Scotland will continue to push the Scottish Government to end its campaign of forced closures and restricted trading on our sector. The Scottish Government has produced no evidence that limiting Scotland’s most important economic sector is leading to reduced rates of covid infection. The opposite appears to be true as people simply socialise at home, away from well-run businesses and in confined spaces. There is no justification for these ongoing sanctions against our businesses.”
Nightcap Celebrates its First Birthday on 13th January 2022 Nightcap is celebrating its first full year of trading, announcing significant growth, despite the tough covid climate. Following inception in early 2021, Nightcap was immediately floated, which provided a cash injection to acquire: The Cocktail Club (former The London Cocktail Club). In May, through a significantly over subscribed second funding round, Nightcap successfully acquired: The Adventure Bar Group (including bars such as Tonight Josephine, Bar Elba, and Blame Gloria), and more recently, Barrio – the tequila and taco focussed group of bars. Each of its brands offer premium, late-night, drinks-led concepts, centred around the consumer experience. The current locations for the groups’ bars are primarily in the capital (with others in cities such as Reading, Bristol, and Birmingham), all continue to thrive, even under the recent pressures that the entire hospitality industry has faced. Founded by ex-Dragon and renowned UK businesswoman and entrepreneur, Sarah Willingham and public market specialist, Michael Toxvaerd, Nightcap is continuing its expansion in 2022 with openings across the country, including the recently signed Tonight Josephine site in St Mary’s Street, Central Cardiff. All new bars in the Nightcap portfolio will replicate the uncomplicated business model of its current dwellings, which aim to produce a high return on capital to investors and are proving particularly popular with a resilient millennial audience.
Whilst navigating the continuing obstacles of covid, the appeal to consumers is obvious as the group reported strong sales growth since covid restrictions were gradually lifted from April 2021 and has an unaudited current healthy balance sheet with approximately £9.4m of cash. Nightcap CEO, Sarah Willingham, comments: “We are delighted to celebrate our first birthday by announcing such a successful H1 of 2022. Despite The Government’s plan B guidelines during the important Christmas trading time, we saw group net sales increase of 46.2% and 22.4% on a like for like* basis for the 26 weeks ended 26 December 2021 – which is fantastic. Willingham’s hospitality successes include the purchase and sale of Bombay Bicycle Club, Clapham House Group, Chair, and investor in Tonkotsu and investing in businesses such as Craft Gin Club and Feast it, while appearing as a Dragon on the successful BBC TV show, Dragon’s Den. She continues, “Nightcap was born out of an observation and belief that consumers would continue to enjoy premium drinks-led bars post the pandemic. Since re-opening we have seen unprecedented demand across our sector, even during times with restricted trade. By floating Nightcap we were able to use our knowledge and experience in public markets and hospitality, with much-needed cash injections from investors to acquire and invest in popular groups of bars, which have, like many others in the UK, taken on substantial debt since the start of covid. “Whilst Michael and I started the Nightcap journey, this success represents a monumental effort from the entire team who we are grateful and excited to work alongside. “With our current healthy bank balance and ambitious growth strategy, I am very excited about what 2022 – and beyond – holds for Nightcap, our teams and not least our supportive investors”.
Government Reduces Self-Isolation in England to 5 Days Issue 92
The government has confirmed that the self-isolation period for people in England who test positive for COVID-19 will be reduced from next week to five full days, instead of seven.
Javid said the government had reviewed the policy to make sure it maximised "activity in the economy" while minimising "the risk of infectious people leaving isolation".
Health Secretary Sajid Javid also said that early signs indicate that the rate of hospitalization from the coronavirus in the country is starting to slow.
Mr Javid said that the country was the "freest in Europe" and was "leading the world in how to live with Covid".
People must test negative for coronavirus on the fifth and sixth days (with the day a positive test is recorded being day one) of their isolation period before they are allowed to leave. The guidance will be implemented from Monday January 17, and will instead require those with coronavirus to test negative on a lateral flow device on day five and six in order to end their isolation. In a statement to MPs announcing the change, Health Secretary Sajid
With a second negative test people will be able to leave isolation "at the start of day six", he added. "Any curbs on our freedoms must be an absolute last resort and that we shouldn't keep them in place for a day longer than absolutely necessary. These two tests are critical to these balanced and proportionate plans, and I'd urge everyone to take advantage of the capacity we have built up in tests so we can restore the freedoms to this country while we're keeping everyone safe," he said.
Emma McClarkin, Chief Executive of the BBPA said: “The change in self-isolation rules announced today which will allow positive Covid-19 cases to end quarantine on day six following two negative lateral flows on days five and six is very helpful for the pub and brewing sector. “The new guidance will go some way to alleviating the pressure on staff numbers that our members have been experiencing throughout the pandemic. For the new measures to truly have an impact it is important that availability of lateral flow tests remains consistent throughout the country. “There remains however uncertainty around Plan B measures and guidance in place which is due to expire on 26th January. We urge the Government to provide clarity on next steps which will enable pubs and the brewers that supply them to plan for the future.”
London sites are continuing to experience worse like-for-likes than sites outside of London, with sales in the capital declining by 36% on 2020 levels. S4labour’s Chief Innovation Officer, Richard Hartley, stated: “Speaking to customers, the availability of staff to meet sales has been a real issue for the sector. In some instances the demand is there, however the limit on available employees appears to be reducing opportunities for businesses. Hopefully as restrictions are eased, more staff are readily available and consumers gain more confidence.”
In some instances the demand is there, however the limit on available employees appears to be reducing opportunities for businesses. Hopefully as restrictions are eased, more staff are readily available and consumers gain more confidence.” Meanwhile, research by purchase platform Cardlytics showed takeaway platforms enjoyed healthy growth in the last year, with spend increasing by 72% while fast-food outlets themselves saw growth of 20%. On average, consumers are also using takeaway platforms 46% more often than during the pandemic. While online takeaway platforms have emerged stronger in 2021, physical restaurants haven’t been able to replicate this good fortune. It follows a year of uphill battles, with inflationary pressures and skills shortages to supply chain issues and a lack of availability of ingredients.
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The first full week of 2022 saw hospitality sales fall by 30% compared with the same week in 2020, according to the latest data from S4labour, the online labour-scheduling management system from Catton Hospitality.
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Hospitality Sector Sees Year-on-Year Sales Fall 30%
Managing Poor Ventilation and CO2 Levels in Today’s ‘Covid World’ 8
Today it is widely accepted, important and encouraged to keep indoor working spaces as well ventilated as possible to reduce the risk of Covid19, other viruses and disease spreading. This is vital in many working environments where people congregate: such as education environments (e.g. schools and universities), hospitals, doctors’ rooms, hotels, restaurants, manufacturing and production facilities, and offices – the list is almost endless. Therefore, managing this problem for staff and customers entering these areas is crucial. During winter seasons, this challenge is worsened by the fact that cold weather results in people preferring to keep windows closed, in favour of warmth and comfort over fresh air. Chris Potts, Marketing Director, ANT Telecom (www.anttelecom.co.uk) explains how organisations can improve air quality by managing CO2 levels within working environments more effectively. He covers how manual approaches are time consuming and less accurate and how the Internet of Things (IOT) is currently solving this ventilation problem.
WHAT IS THE GUIDANCE ON CO2 LEVELS? One of the challenges most organisations face here is that they don’t have a true gauge of how bad air quality is. This issue can be simply addressed by monitoring CO2 levels within air, as high concentrations would indicate stagnate or poor air quality. But, how is CO2 measured? CO2 levels are measured in Parts Per Million (ppm). Typically, outdoor areas will have around 400 ppm and guidance suggests organisations should keep as close to that as possible, without exceeding 1500 ppm where people gather (e.g. meeting rooms, bars, restaurants, cinemas), or 800 ppm where people congregate for long periods of the day (e.g. open plan offices). What is more, for office, hospitality and education environments, the law states, “employers must ensure an adequate supply of fresh air (ventilation) in enclosed areas of the workplace.” Not only is this crucial for Covid-19 safety, but it is vital for employee wellbeing – as well as other people entering these environments. Aligning with these requirements, though, means CO2 levels must be measured accurately and consistently throughout the day with findings recorded. In doing this, the UK’s Health and Safety Executive (HSE) warns and advises organisations: “Single or ‘snapshot’ readings can be misleading. Take several measurements throughout the day, when the room is occupied, to represent changes in activities, the number of peo-
ple using it and ventilation rates.” This then raises important questions for many firms about the best methods to use to track CO2 levels accurately?
METHODS USED TO MEASURE AND RECORD CO2 LEVELS In many cases, organisations depend on manual, time consuming, paperbased monitoring processes to collect and record findings. These are not only inefficient, but also have a high likelihood of inaccuracy. With pressures increasing on organisations to improve productivity and streamline operations, they need a means of performing these critical processes in a way that not only saves valuable time, but also provides peace of mind that checks are timely and accurate, in line with HSE. For example, one approach that many organisations deploy is to use handheld CO2 monitors. This manual approach is less effective as CO2 levels develop over time, based on the number of people in a particular area (e.g. the office) – furthermore, the spot checks on ventilation in the morning won’t be sufficient to provide the useful consistent data advised by the HSE through the day either. Often, many companies already monitor equipment, appliances and environmental conditions with sensor technology for compliance and safety purposes. So the use of this technology to support here is not new either. However, the problem experienced today is that many older systems used make use of hardwired sensors, that are difficult and expensive to install. If equipment needs moving, sensors must usually be rewired, which is time consuming and costly. Moreover, these older sensors become less accurate over time and must be recalibrated regularly to provide reliable data to drive decisions. These systems and the data provided are not easily accessible either, making processes time consuming and inefficient. Even straight forward tasks like ‘creating a report’ to share with colleagues can be challenging – and simple requirements to change reporting intervals can be complex to implement too, so not ideal.
CLOUD AND IoT ARE GAME CHANGERS This is where modern IOT monitoring solutions and sensors can improve operational efficiency and increase productivity – they help to replace traditionally manual processes. In the past, people would have carried out these labour intense tasks. But, automated monitoring systems using IOT technology provide accurate 24/7 data measurements in real-time, improve decision making and reduce costs. They also help to free up staff time to work in other areas of the business more productively instead.
means that firms can expand their monitoring capabilities into other important areas if necessary. For example, to help with temperature monitoring on fridge / freezer and cryogenic containers; or to monitor energy consumption; or to ensure water safety and compliance, to reduce the risk of legionella.
£25 MILLION VENTILATION FUND FOR SCOTTISH COMPANIES The Scottish Government has recently made £25 million in funding available to improve ventilation and air quality in business premises, to reduce the risk of Covid-19 transmission. Small and medium-sized businesses, where people come into close proximity, such as in the hospitality and leisure sectors, can claim back costs of up to £2,500 to undertake work. This could include the installation of carbon dioxide monitors and remedial improvement work to windows and vents. Businesses will be able to fill in a self-assessment form to receive advice on improving their current ventilation systems and identify if they are eligible for financial support. The Business Ventilation Fund was opened to applications the week beginning the 22nd November 2021. This investment in air quality solutions highlights the importance of solving this air quality issue in Scotland. But, it’s not just Scottish organisations where investments in air quality and CO2 monitoring must take place. This is a UK industry- and sector-wide issue to deal with.
CONCLUSION Through the pandemic, as many schools and workplaces opened, Covid-19 spread. Government guidance has broadly maintained that fresh air helps to mitigate the risk of infection, along with other measures – it lists good air quality, ventilation and CO2 monitoring as one of the most important measures to control the spread of infections, and health experts confirm this. So as organisations look to protect their workforce, their productivity and their bottom line, it becomes important to consider, too, the best ways to monitor the amount of CO2 in the air, in order to ensure that employees (and customers) are breathing good quality air as much as possible. IOT systems and sensors play an important role here, as they can often be used to help track air quality more accurately and in real time.
Often infrastructure and sensors used here are low-energy and cloudbased too. The sensors are wireless too, making them easy and cost effective to install. Effective integration into organisational IT networks is not required, making it easy to overcome IT security concerns. Connectivity has generally been raised as an issue for many systems in the past, but today’s sensors are sophisticated. Many do not require WiFi or mobile data coverage, meaning they can be used within any number of CO2 monitoring situations and will even work in air ducts. Additionally, the array of wireless sensors available to organisations
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Longer Licensing Hours for Queen’s Platinum Jubilee Bank Holiday Would be Vital Fillip for Covid-hit Hospitality Businesses UKHospitality has backed plans to extend licensing hours in England and Wales to 1am for this year’s Platinum Jubilee celebrations for HM The Queen. The trade association has said that they could give Covid-devastated businesses ‘vital extra trading time’ during an extended four-day weekend of revelry. Since last summer, UKHospitality has led calls for licensing hours to be extended during the specially lengthened Bank Holiday, from Thursday 2nd through to Sunday 5th June, to mark Queen Elizabeth II’s 70 years as monarch. The trade association has now responded to a government consultation document on extending drinking times. UKHospitality Chief Executive, Kate Nicholls, said: “As Britain’s longest reigning monarch, Her Majesty’s Platinum Jubilee is a rare and special event that millions of people across the UK will want to celebrate, and it will be extra-special for thousands of hospitality businesses hit by Covid-19, because it affords them a wonderful opportunity to recoup some of their pandemic losses. We welcome government proposals that recognise the role that licensed premises will play in the celebrations. “We’re therefore urging the Home Office to go ahead with plans to extend licensing hours in England and Wales to 1am on the Thursday, Friday, and Saturday of the four-day Bank Holiday weekend. That vital extra trading time for venues will make an enormous difference, and go some way to helping them recover from the
devastating effects of coronavirus. “The extension could also give the tourism industry a significant boost, with people from across the world travelling to the UK to join in the celebrations and the Government should be looking to invest and support the sector in this year of recovery, with measures including keeping VAT at 12.5% for hospitality and tourism beyond April.” In order to give operators time to fully prepare for the event, UKHospitality is urging the Government to push through extended licensing hours as quickly as possible. Legislation exists that allows a blanket extension of licensing hours for ‘significant national events’. Recent national celebrations that have seen longer licensing hours in England and Wales include the Royal Wedding in 2011, the Queen’s Diamond Jubilee in 2012, and the Queen’s 90th Birthday in 2016; and were also introduced in England by the Government for the 2010 and 2014 football World Cups. The Platinum Jubilee Bank Holiday will feature several key events: Thursday – The Queen’s Birthday Parade (Trooping the Colour); Friday – St Paul’s Cathedral Service of Thanksgiving; Saturday – The Derby at Epsom Downs; Sunday – The Big Jubilee Lunch street parties and other gatherings across the UK.
Welsh Pubs Lose on Average £16k over Christmas Period, as WBPA Urges Wales to Row Back Restrictions — WBPA responds to statement from the First Minister that restrictions will remain in pubs in Wales — The Welsh Beer and Pub Association has today revealed that, on average, pubs in Wales lost £16,000 in revenue over the two week festive period from 19th December to 1st January, down 34% from the same period in 2019. During the second week, between 26th December and 1st January, the revenue performance in Welsh pubs was particularly bad, performing 13pp worse than pubs in England. In response to the announcement today from Mark Drakeford that Wales will remain at alert level two, meaning restrictions including no groups of larger than six, table service only, and social distancing will remain in place in pubs, the WBPA is urging the First Minister to provide a clear timeline on when these restrictions will be removed to provide Welsh pubs and brewers with
the capability to plan for next steps. If these restrictions are to remain in place for the foreseeable future then an urgent package of support will be required from Welsh government to ensure survival of Welsh brewers and pubs. Emma McClarkin, Chief Executive of the Welsh Beer and Pub Association: “The festive period has been devasting for our pubs and brewers in Wales who had targeted this time as an opportunity to recuperate some of the losses they have experienced over the past 21 months. The restrictions in place are significantly impacting trade at a time which is already extremely difficult for the sector. “It is imperative that a timeline is put in place for the removal of these restrictions enabling the sector to navigate the challenges ahead. Should alert level two restrictions remain in place it is evident that additional financial support will be needed to support the sector already at breaking point.”
Attracting and Retaining Hospitality Talent Under the New UK Immigration Rules as Demand Grows 10
By Jonathan Beech, Managing Director of Migrate UK an immigration law firm working in the hospitality sector (www.migrate-uk.com/) While it’s no surprise that the hospitality sector has been impacted by the pandemic with 81% of those who lost their jobs between February 2020 and May 2021 coming from the accommodation food and services sector, the fact is that there is still a huge deficit in workers required to ensure survival of many employers – even if latest ONS figures from June 2021 found employees within the hospitality sector were still 200,000 below precovid levels in February 2020, (including furloughed employees). Now with a ‘keep open’ government policy directive this deficit only looks certain to grow in 2022.
people into work, including in hospitality, and through the Kickstart Scheme we're offering generous incentives to employers to recruit, with hundreds of young people starting work every day.”
For example, from April to June 2021 there were an estimated 102,000 job vacancies in hospitality, nearly five and a half times higher than the 19,000 recorded in December to February 2021 - and higher than pre-pandemic levels.
As establishments have been opening fully since the summer, Migrate UK has seen a ten-fold demand for sponsor licences for restaurant chains and independents who have been seeking suitably qualified domestic staff, in many cases for well over six months, without success.
This has resulted in a recruitment bottleneck where hospitality businesses are looking to increase employment, but currently cannot recruit the numbers necessary amidst a perfect storm of issues. Closures due to the pandemic forced a lot of other workers into different sectors and many are not returning. With a high proportion of EEA and Swiss workers, the sector experienced a high number returning overseas to be close to families, or to seek other work opportunities. These workers have been unable to return due to ongoing border restrictions and due to a huge change to the immigration rules during the pandemic and the end of free movement on 31st December 2020. Although many EU hospitality workers made applications for settled or pre-settled status under the EU Settlement Scheme (EUSS) to protect their ability to work in the UK, many did not, or have remained outside the UK and lost their ability to return for long term working purposes. Although some may still qualify under the EUSS or under the family route, other avenues must be explored. Despite recruitment being an acute and urgent problem, the government has rather unhelpfully recommended that the sector simply focuses on training the domestic workforce rather than relying on labour from abroad. In a news report from the BBC, a government spokesman said: “Our dedicated work coaches are supporting
This approach does not help meet the immediate demand for skilled Chefs who often require years of experience to ‘reach requisite skill level’. Hospitality has also not been granted a reprieve under any seasonal worker scheme, so work sponsorship is the only likely option for businesses right now. Qualification under work sponsorship has been a rare commodity for hospitality staff since 2011 (apart from speciality / head chefs with high pay), however a positive change on 1st December 2020, made work sponsorship an option for a host of hospitality job codes including restaurant and catering establishment managers, wine bar managers, bakers, chefs, bar, kitchen and restaurant floor managers and hotel managers. Unfortunately, waiting and bar staff do not qualify for sponsorship under the current rules.
The fact that businesses are not only willing to pay much higher pay than the ‘going rate’ but also multiple Home Office fees shows the extent of the recruitment problem in the sector. For example, to take on a sponsored worker, employers will need to pay for a licence valid for four years, currently £536 for small sponsors (as defined by the Companies Act) and £1476 for all others, then, for each worker; a Certificate of Sponsorship (up to £199) plus a ‘Skills Charge’ (£364 / £1000 per year of sponsorship) depending on the size of the organisation. Employees are liable for a visa (up to £1400 for a 5 year visa) and an ‘NHS Surcharge’ (£624 per year of sponsorship). Dependants are also liable for NHS charges and visa fees. Other drawbacks include the requirement for each worker to prove they meet an English language requirement, although this is often more an inconvenience due to fees, should a test be required. Regardless of these drawbacks, many hospitality employees still wish to return to the UK for new opportunities as the employment situation in their home country is bleak. The best advice is for hospitality employers to be prepared and apply for a sponsor licence so a business has the ability to employ non-settled citizens to fill a skilled vacancy as needed. Survival is key and once a business has a licence, larger operations are often making multiple requests to sponsor overseas workers – in many cases, over eight at one time. For all sectors, holding a licence provides a competitive advantage in the recruitment market as once a qualifying talent is identified, it could take as little as three weeks to onboard them before they start serving paying customers.
Hospitality Ulster Experienced its “Worst Performance Ever” Over Christmas Hospitality Ulster has published the latest trading survey covering the vital Christmas period which shows that the hospitality sector experienced its worst trading performance in living memory. The latest data reveals that at least 1 in 2 members saw sales fall by more than half in the week after Christmas. The extent of the impact continues to widen and deepen, with more than twice as many members reporting a decrease in beverage and food sales of more than 50% in the week commencing December 27 compared to the November 15, which is when the Covid pass was first introduced to NI. The deterioration over the New Year when the restrictions came into place are particularly noticable in terms of the significant increase in the share of members reporting sales down by over 70% compared to the same week in 2019. This is even higher for accommodation sales with 44% of hotels reporting that sales were down by over 70% for that week, reflecting a significant down turn also in food and beverage sales. The organisation says it is disappointed that a £40m payment fund designed to support hospitality businesses affected by new Omicron restrictions announced in the run up to Christmas has been delayed by a week. Colin Neill, CE, Hospitality Ulster said: “This has been the worst performance for the hospitality sector in living memory. The trading position has continued to deteriorate and the last seven to eight weeks has possibly been the worst period in the entire pandemic. This should have been the time of year that trade is swift, but it has almost ground to a halt due to the restriction and fear of the spread of the Omicron variant.
“Time is of the essence as further debt is building in the early months of the new year. In normal circumstances a good Christmas period would have taken care of the vast majority of the bills, however this was not the case last year, and certainly not the case this year. It is evident that financial support and a dedicated recovery strategy is now vital as we are in a period of market failure, facing the potential collapse of many businesses. “Whilst it is disappointing that the latest financial support package has been delayed, we are in regular contact with government officials and are hopeful that the much needed financial assistance will be distributed to business owners across the hospitality sector in the next couple of weeks. “We will meet with the Economy Minister to highlight the need to include hotels in the latest round of financial support, as many are food and beverage led, and are suffering the same impact of market failure. We are also working with Government officials to secure additional financial support for nightclubs that are now legally required to close. “As soon as the infection rate peaks, the Executive must make the decision to remove the punitive restrictions and support the industry as it rebuilds over the coming months and years.” Mr Neill is now calling on the Executive to provide the crucial grant assistance. Details of the scheme were supposed to be published earlier this week but the Department of Finance says this will now not happen until next week. Grants of between £10,000 and £20,000 will be available to more than 3,200 eligible businesses. Eligible businesses include nightclubs, restaurants, cafes, coffee shops, bistros, snack bars, pubs/bars, social clubs or private members’ clubs.
Hoteliers Renew Calls to Extend VAT Reduction Issue 92
Hoteliers in Bristol have made a fresh plea to the Government to extend the current reduced rate of VAT for their businesses, which face a bleak start to 2022. Most members of the Bristol Hoteliers Association (BHA) suffered a difficult end to 2021 with many reporting business was at least 30 percent lower in December than they had hoped for. With no furlough scheme to fall back on and costs increasing, the BHA say more Government support is vital if businesses are to survive. BHA Chair Raphael Herzog said: “At the end of last year, the Government announced grants of up to £6,000 for hospitality businesses. But that would only cover us for what we lose in one day with a conference booking, as an example. “As it is, there are very few conference at the moment, because people are worried about mixing. Few people are travelling, even fewer are taking leisure trips, so it’s really quiet. “January and February are looking extremely slow for us, on the back of a very disappointing Christmas period. “At the very least, we need the Government to extend the reduced rate of VAT at least until the end of the summer in order to give us some chance of sustaining our businesses. Ideally, the reduced rate should be
made permanent. “Right now we have very little revenue, increases in costs and continuing staff difficulties. Not only is recruitment hard – in terms of available recruits and costs – but many businesses are losing people temporarily because they have to isolate. “Some hotels have had more than 20 staff in one week unable to work because they have tested positive or have to self-isolate.” In July 2020, the Government announced a temporary 5% reduced rate of VAT for the hospitality industry. This was increased to 12.5% in October 2021. At present, this rate will run until 31 March, after which VAT is due to rise back to the full rate. But hoteliers are calling for the reduced rate to remain if they are to have any realistic chances of recovery, given all the current challenges. Mr Herzog said: “It’s very hard to operate a business in the current climate, with more money going out than coming in, and an extremely challenging first quarter ahead. “We need more support, not only from the Government, but from other companies and customers to help with our long-term recovery from the impact of the pandemic.”
Licensee of The Bell Inn Receives Chair’s Award from Somerset Council Caroline Halfhide, licensee of The Bell Inn in Ash has been recognised for her outstanding work within her local community.
es her continual work towards supporting and brining the people of Martock and the surrounding area together as well as the different positions she holds.
Caroline has been Licensee of The Bell Inn in Ash for 14 years and has not only been running the busy local pub but extending her work to support residents within the Martock area. Caroline’s previous work during the pandemic saw her turn the pub into a local village shop, where every order was delivered directly to residents. This not only offered a local food essential service but offered risk free shopping at a time when individuals were terrified to leave their homes. She is a Treasurer and PCC member of the Village Church (Holy Trinity), Treasurer and Trustee for Ash Village Hall and more recently has been elected to Ash Parish Council. Caroline has also undertaken various tasks such as writing the village newsletter and organising annual cricket events.
Caroline Halfhide, Licensee of the Bell Inn, said: “The community of Ash is a big part of my life whether it be working at the pub with my amazing team or with the lovely team at the village hall. I thoroughly enjoy all areas of work I do, and it is great to serve the others in more than one way. My work within the community allows me to try and make a difference as well as provide support for anyone who needs it.
For her outstanding efforts, Caroline also received an MBE last year for ‘Services to the Community’ in Martock during the response to Covid-19 and has now been recognised by Somerset Council. She has received The Chair’s Award for Service to the Community 2021, which recognis-
“I feel very humbled to have received an MBE and now the Chair’s Award from Somerset Council for my work supporting others. Never did I think I would receive either of these awards, but I am very proud.” Nick Light, Managing Director of Stonegate Pub Partners, said: “We are immensely proud at Stonegate of Caroline’s achievements and it’s terrific news that her dedication and commitment to her local community over many years has been formally recognised. In particular her work during the pandemic has made a real difference to local residents.”
UK Travel & Tourism Sector Sees a Massive Job Shortfall of More than 200,000 this Year, says WTTC Report Issue 92
As a result, the fall in employment was not as sharp as the fall in demand for the sector, leading to a reduction of only 6.5% in direct* Travel & Tourism employment in 2020, which equates to 111,000 job losses.
A new analysis of staff shortages by the World Travel & Tourism Council (WTTC) has revealed a significant labour shortfall that could harm the sector’s recovery, with 205,000 Travel & Tourism jobs across the UK predicted to remain unfilled by the end of this year.
As the demand for travel began to strengthen during the second half of 2021, in line with easing of restrictions and the recovering domestic market, the squeeze on labour has been unable to match the rising demand.
The worrying figures from WTTC, which represents the global private Travel & Tourism sector, shows for the first time the enormous impact that staff shortages could have on the UK’s economic recovery.
According to the report, demand for Travel & Tourism jobs is forecast at nearly 1.7 million in the second half of 2021, with labour shortages projected at 205,000, equating to one in eight unfilled vacancies.
Data compiled by Oxford Economics for WTTC, analysed staff shortages across the UK and other major Travel & Tourism markets including the U.S., Spain, France, Italy and Portugal, between July – December 2021 and 2022.
Next year, the labour market is expected to remain tight with a forecast shortage of 15,000 workers.
All countries showed significant staff shortages, with employment demand starting to outstrip the available labour supply.
WTTC’s report outlines solutions for governments and businesses to tackle the looming crisis of labour shortages, recognising the impact of furlough
As unemployment rates decrease and demand rises, Travel & Tourism businesses have been left struggling to fill available job vacancies.
The UK alone is predicted to see a shortfall of around 12%, with a staggering one in eight job vacancies left unfilled.
These include facilitating labour mobility and remote working, providing social safety nets, upskilling and reskilling the workforce and retaining talent, and creating and promoting education and apprenticeships.
Julia Simpson, WTTC President and CEO, said: “The UK’s economic recovery could be jeopardised if we don’t have enough people to fill these jobs as travellers return.
The global tourism body’s recent report revealed the devastating impact COVID-19 has had on the Travel & Tourism sector with 62 million total jobs lost globally.
“If we cannot fill these vacancies, it could threaten the survival of Travel & Tourism businesses up and down the UK. Companies’ dependent on tourism have been hanging on for the upside, this is just another blow that many may not survive”.
However, the proactive measures and action by many governments enabled the sector to save millions of jobs and livelihoods at risk through various job retention schemes.
The global tourism body also warns reinstating damaging travel restrictions, such as the recent measures aimed at curbing the spread of the new variant, do not stop the virus and only damage livelihoods. Since the start of the pandemic, the UK job retention scheme paid furloughed workers 80% of their prepandemic income, with workers earnings up to a maximum of £2,500 a month.
WTTC says staff shortages represent a key issue for the global Travel & Tourism sector, and while issues around supply and demand are set to gradually adjust during 2022, the problem is likely to remain. The sector’s recovery and economies around the world depend on businesses and government’s ability to solve this critical issue to meet the returning demand for travel.
Making Tax Digital for VAT is Coming – Are You Ready?
Businesses are reminded to take steps to prepare for Making Tax Digital for Value Added Tax (VAT) before it becomes mandatory for all VAT-registered businesses from 1 April this year. Making Tax Digital is designed to help businesses eliminate common errors and save time managing their tax affairs. In July 2020, it was announced that all VAT-registered businesses must file digitally through Making Tax Digital from April 2022, regardless of turnover. HMRC is now reminding businesses below the £85,000 threshold of the steps which they need to take to be ready. To sign up to Making Tax Digital VAT, businesses, or an agent on a businesses’ behalf, need to:
1.visit GOV.UK and choose Making Tax Digital-compatible software 2. keep digital records starting from 1 April 2022 or the beginning of their VAT period 3. sign up and submit their VAT Return through Making Tax Digital If businesses have not yet signed up to Making Tax Digital for VAT, they should do so now to ensure they are ready in time for the April 2022 deadline. Businesses can find help and support on how to sign up for Making Tax Digital on GOV.UK. Agents can sign up on behalf of a business, although businesses remain responsible for meeting their VAT obligations. Those who do not join may be charged a penalty for failure to do so.
Hotel Investment Volumes Increase 84% YOY to Reach £4.14 billion in 2021 Issue 92
Following a bumper Q4, where £1.42 billion transacted, total 2021 UK hotel investment volumes reached £4.14 billion, showing an 84.3% increase on 2020 volumes, just shy of the 15 year average of £4.22 billion. Savills acted on the two largest single asset transactions that took place in 2021, claiming almost 20% of market share by way of total investment volume.
Key portfolio transactions include Henderson Park’s acquisition of a portfolio of 12 hotels under Hilton brands (Project Conrad) in September, Marathon Asset Management’s acquisition of 17 Holiday Inn and Crowne Plaza branded hotels (Project Horizon) from Cerberus in May and Blackstone’s acquisition of Warner Leisure Hotels as a part of the wider Bourne Leisure transaction in February 2021.
Tim Stoyle, Head of UK Hotels at Savills, says: “The hotel sector has had a resilient year with strong momentum in the final quarter showcasing the appetite for UK hotel assets. While there remains operational challenges in the short-term, investors continue to be positive on the long-term outlook of the sector and we anticipate another strong year in 2022 for the UK hotel investment market.”
In London, overseas investors continue to be active, accounting for 44.7% of 2021 volumes, including notable deals such as Singaporean based Fragrance Group’s acquisition of the Holiday Inn Kensington Forum in December. Total 2021 hotel investment volumes in London were £2.10 billion, up 11.0% year-on-year, while the number of transactions rose 68.4% over the same period, reaching 32 transactions.
The regional UK hotel market experienced a considerable increase in investment in 2021, reaching £2.04 billion, more than 570% 2020 volumes. Private Equity capital (both domestic and international) commanded the regional market, accounting for 62.9% of hotel investment, reaching £1.28 billion. Notable deals include Goldman Sachs’ acquisition of The Belfry Hotel & Resort for c.£140m in November, and Zetland Capital Partners’ acquisition of the Macdonald Manchester Hotel and Macdonald Holyrood Hotel in November 2021.
Rob Stapleton, Head of UK Hotel Capital Markets at Savills, says: “There is a demandsupply disconnect in the market today and whilst 2021 transactions volumes showed an impressive rebound from 2020 levels, the continued relative lack of available hotel stock compared to the volume of capital waiting to be deployed, suggests this imbalance will be an ongoing challenge in 2022. However, the new year has started with positive momentum and we are preparing to launch a number of new hotel instructions to market in the coming weeks, which we anticipate will be well-received by the market.”
Luxury New Forest Hotel Shortlisted As National Finalist In Prestigious Wedding Awards Wedding bells are ringing out at a luxury New Forest hotel & spa this week after it was named as a national finalist in the prestigious Guide for Brides Customer Service Awards 2022.
aims to recognise excellence in wedding destinations across the UK. Finalists are hand-picked for their ability to provide exceptional customer service that goes above and beyond the call of duty.
Balmer Lawn Hotel & Spa, nestled in the heart of the ancient New Forest, near Brockenhurst, will now come up against some of the UK’s most elite wedding destinations as they battle it out for the coveted accolade.
Ruth added: “We cater for bespoke weddings of up to 140 guests for both ceremony and wedding breakfast and an additional 110 in the evening, across a number of beautiful function rooms and outdoor spaces. It’s a great feeling to be recognised once again for our stellar customer service - it really is a testament to the hard work the team put in each and every day.”
Ruth Mundy, Balmer Lawn’s dedicated wedding co-ordinator, said: “We’re absolutely thrilled to be named as finalists in the Guide for Brides Customer Service Awards 2022.
Balmer Lawn has also launched a wedding package called ‘Everything but the dress’, which includes a list of preferred suppliers as well as all of the typical food and venue requirements.
“We pride ourselves on our customer service here at the hotel, especially for weddings. We go above and beyond to ensure all wedding parties are treated to an experience of only the highest standards. Respect, quality and everlasting memories are what our happy couples can expect upon their visit to our luxury New Forest escape.” The Hampshire hotel has a wide variety of wedding packages on offer to suit all, including having access to its sprawling picturesque grounds, complimentary honeymoon suite and several dining options, which
“This popular package takes into consideration the needs our of brides and grooms, helping to take some of the hard decisions out of their hands by using our trusted suppliers,” Ruth added. offers a hog roast and BBQ in its gardens. The Customer Service Awards 2022 is run by Guides for Brides and
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The overall winners of the Guides for Brides Customer Service Awards 2022 will be announced at a glitzy awards ceremony at the historic Oxford Town Hall, on Wednesday 9th March.
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Star Pubs & Bars Supports its Scottish & Welsh Leased & Tenanted Pubs with Rent Concessions has been a real body blow to the industry.
Scottish & Welsh pubs receive 30% reduction to help with Covid restrictions
“With many pubs suffering a downturn in trade as a result of the reintroduction of restrictions in Wales and Scotland we believe the best support we can provide at this time is to offer rent concessions.
Following its £62 million rent support since March 2020, Star Pubs & Bars today announced that it is offering all its pubs on core leased & tenanted agreements in Scotland and Wales 30% rent reductions to support them while they are subject to additional Government restrictions.
“We’ll also continue to lobby the UK, Scottish and Welsh Governments to provide further meaningful long-term support to the industry including alcohol duty reductions and business rates reform.
The rent concessions come into effect from 26th December in Wales and 27th December in Scotland, when the restrictions were imposed on hospitality, and will remain under review in the event of any Government policy alterations and additional Government support for the pub sector.
“We’re living through unpredictable times which are challenging for individual pubs and for the industry as a whole. However, we have sought to be consistent in the rent support that we provide our licensees while Government restrictions are in place. Throughout the pandemic we have endeavoured to be fair, equitable and transparent with our rent support and will continue to be so.”
Lawson Mountstevens, Managing Director Star Pubs & Bars, HEINEKEN UK, says: “The end of 2021 was hugely disappointing for pubs in Scotland and Wales due to the significant additional restrictions they had imposed on them during the festive period, which
Losses at UK’s Top 100 Restaurant Groups Rise to £673m, Up 174% in a Year absences.
Losses at the Top 100 UK restaurant groups increased 174%* in a year to £673 million, up from a loss of £246 million in September 2020 says UHY Hacker Young, the national accountancy group*.
Peter Kubik, Partner at UHY Hacker Young explains that the hospitality sector has found that after Brexit and without a regular flow of younger workers from the continent, it has been far harder to recruit. That has pushed up wages at a time when trading is still volatile and other input costs are also on the rise.
The lockdown and social distancing rules meant that the restaurant sector was one of the hardest hit by the pandemic. Lost sales cost the hospitality sector around £200m a day during lockdown** but at the same time restaurants continued to incur substantial costs such as rent. Whilst many landlords of restaurants will have agreed to defer rent payments, few will have waived rent payments during lockdown. Despite the Government support, some restaurant chains such as Prezzo, Byron Burgers and Carluccio’s went into insolvency during the pandemic. Other large chains, such as Frankie & Benny’s and Pizza Hut were forced to close sites and use CVAs to cut costs and keep businesses afloat. Whilst many restaurant businesses were able to keep afloat by CBILS or BBLS lending, they are now having to begin repayment of those loans, putting pressure on their cashflow. Restaurants are also encountering the challenge of trying to make the most of the rebound in trading, whilst being short of staff. The Christmas period was a disappointing one for the sector due to spread of the Omicron variant. Customer numbers dropped as many chose to stay away and the industry was hit by a wave of staff
Peter Kubik adds that although more restaurants are expected to become insolvent, these insolvencies could lead to a helpful recalibration of rents for the hospitality sector. With the end of the moratorium on evictions of commercial tenants likely to create even more unoccupied space on high streets, falling rents could entice new entrants into the sector. Peter Kubik says: “The end of lockdown has not resulted in a painless rebound in fortunes for the sector. Many restaurants are struggling to pass on increased food and wage costs to customers which is putting margins back under pressure. Omicron is just the latest set-back for an industry hit hard in the last two years.” “They are also facing the threat of decreased consumer spending due to April’s increase in National Insurance.” “The Government has stepped in to help and provided a great deal of support for the sector but it’s likely that even more will be needed, it’s no surprise that the industry is fiercely lobbying for an extension of its lower VAT rate.”
Commercial Microwave Ovens – Ideal For The Environment of parts not included in the manufacturer’s warranty. 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 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!
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. 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
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!
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!
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.
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.
Following on, the CPS 4A is for the Samsung Heavy duty range and finally the CPS6A which is exclusive to Regale’s WINIA brand.
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.
For full information of the entire range of microwave ovens and Microsave® Cavity Liners, please contact Regale on 01329 285518 or email firstname.lastname@example.org or see page 12.
Premium Beer is an Opportunity But Core is Still Key 20
Mark Bentley, On-Trade Category Controller at Molson Coors Beverage Company, assesses the rise in popularity of premium beers and the opportunities it can bring, but says it does not sound the death knell for classic favourites. Premiumisation is a long-term trend in the lager category, but growth has really accelerated over the past eighteen months. With ‘going out’ occasions limited during this time, consumers have generally been more willing to treat themselves, which is a big factor in the recent rise in popularity. Premium World Lagers in particular have proven popular. Its share growth has increased from less than 5% of draught lager in 20091 up to 29.8% now2, and almost two-thirds of venues (63.1%) now offer at least one World Lager option on tap3. This is up by 18.6 percentage points versus 4 years ago, the fastest distribution growth of any draught lager category4. We recently teamed up with our La Sagra Brewery in Spain to create Madrí Excepcional, a crisp, clean and refreshing World Lager. Since launching in October 2020 it has already established itself as one of the top ten draught World Lager brands in the on-trade by sales value5, with the fourth-highest rate of sale in the category6. While the trajectory of premium beer sales continues to rise, it is worth remembering that Core Standard Lager remains the driving force, accounting for 41.5% of draught lager sales volume in the on-trade7, so it’s important to include premium options as part of a balanced range alongside classic favourites such as Carling. Premium and World Beer options are typically the biggest sellers when it comes to bottled and canned formats, accounting for more than 85% of packaged lager sales8. Craft beers in particular lend themselves more towards packaged formats, with eye-catching labels that can attract the attention of customers.
TAILOR TO YOUR AUDIENCE It is important to make sure that you’re offering real breadth of range rather than depth – by this, we mean ensuring that there’s genuine choice for drinkers rather than variations on a theme. If the first World Lager
tap is a Modern European Lager – such as Madri Excepcional, Birra Moretti or Peroni – the second tap could offer a Heritage European Lager such as Staropramen or Pilsner Urquell, or a Craft Lager such as Offshore Pilsner or Brooklyn Lager. These brands have very different flavour and taste profiles, so you’re offering more choice for drinkers to explore. The type of brands to choose will very much depend on the type of outlet, the occasions that it caters for and its guest profile, so really understanding these factors is key in order to be able to make the best range choices. Premium beers are proportionately performing better in restaurants and bars than in pubs. Draught world lagers have a 51.9% distribution penetration in formal dining venues, an increase of more than 15 percentage points on four years ago, and have the highest penetration of any draught lager category in casual dining outlets9. That’s not to say they don’t have a role to play in wet-led venues, where nine in ten venues currently offer a bottled world beer option, and 71% offer a world beer on tap10.
GETTING THE RIGHT BALANCE Premiumisation gets a huge amount of airtime and it’s easy to see why – it’s exciting, it’s aspirational and it ultimately offers operators the opportunity to put more money in the till. But the everyday familiar favourites remain critically important – in the latest data, Core Standard Lager accounts for the biggest proportion of sales in the lager category11. We’ve also got to consider the artificial environment we have found ourselves in during the pandemic and the impact this has had on beer sales. As consumer confidence builds, people start to travel more for work and leisure and as more spontaneous and big group occasions return, I fully expect to see a more balanced picture emerging. Premiumisation is clearly a long-term trend, but there needs to be balance – don’t overlook the importance of the familiar favourites which are the go-to for so many drinkers on a wide variety of different occasions. 1 Molson Coors Insight based on BBPA data, 2009 2 CGA data for Total GB On Trade, 52 weeks ending 6/11/21 3 CGA OPM Data to P10 2021 (06/10/2021) 4 CGA OPM Data to P10 2021 (06/10/2021) 5 CGA data for Total GB On Trade, 52 weeks ending 6/11/21 6 CGA data for Total GB On Trade, 12 weeks ending 6/11/21 7 CGA data for Total GB On Trade, 52 weeks ending 6/11/21 8 CGA data for Total GB On Trade, 52 weeks ending 6/11/21 9 CGA OPM Data to P10 2021 (06/10/2021) 10 CGA OPM Data to P10 2021 (06/10/2021) 11 CGA data for Total GB On Trade, 52 weeks ending 6/11/21
Have The Facts To Hand To Offer Advice On Alcohol-Free and Lower Strength Drinks 22
DEFINITIONS AND TERMINOLOGY CAN BE CONFUSING FOR STAFF AND CUSTOMERS ALIKE
guidelines, which can bring many important health benefits. But these products may also contain more calories than the traditional higher strength drinks, so it’s worth remembering they cannot always be described as ‘healthier’ or ‘healthy choices’.
Our 2021 Monitor report showed people had a poor understanding of alcohol-free and lower strength drinks. Only 5.1% of our 9,137 participants were able to correctly identify what the labels of ‘alcohol-free’ and ‘low strength’ drinks mean in terms of ABV. To help clear things up:
Drinking lower strength and alcohol-free drinks can help prevent alcohol harm when used instead of traditional, higher strength drinks
• For drinks produced in the UK, low alcohol drinks refer to those which have an ABV (alcoholic strength by volume) of between 0.05 and 1.2% • Drinks classified as alcohol-free may contain a small amount of alcohol but only at a strength of 0.05% or less • Reduced or lower strength drinks have an alcohol content lower than the average strength of a particular type of drink - wine with an ABV strength of 5.5%, is a reduced alcohol wine, as opposed to a low alcohol wine For many, January is a time for good intentions and new goals. For those drinkers wishing to cut down in 2022, the boom in alcohol-free and lower strength drinks may help them achieve their resolutions. With on-trade operators also keen to maintain custom in January after a challenging festive period, what advice can you give to customers looking to the emerging category to help them cut back? Adam Jones, Drinkaware’s business development and partnerships director shares some guidance to help ensure those pledges count in January and throughout 2022: For many of us, New Year represents a chance to set new goals or improve our health and wellbeing. I have been delighted to see the ontrade stocking a wider range of alcohol-free or lower strength drinks than ever before, something that can directly appeal to customers looking to cut down in 2022. We know from our research however that the terminology around alcohol-free and lower strength drinks isn’t always well understood. That is just one place where Drinkaware’s guidance can help:
The terms low and no are often used together but represent quite different products. Drinkaware therefore recommends using low alcohol, lower strength or alcohol-free descriptions to help consumers make the most informed decisions about their drinking. Definitions can also vary across different countries, so with many products being imported into the UK from oversees it is useful to always double check the ABV before advising customers.
SUITABILITY FOR ANYONE WHO CANNOT DRINK ALCOHOL Low alcohol and alcohol-free drinks may still contain a small amount of alcohol and are therefore not appropriate for anyone who is avoiding alcohol completely.
Drinking low alcohol and alcohol-free products can help people reduce their alcohol intake, providing a valuable moderation tool. However, the technique only works when used as substitution for higher strength alcoholic alternatives. Consuming low alcohol or alcoholfree drinks in addition to usual drinking, won’t see drinkers gain the benefits associated with reducing their alcohol intake.
FINAL TIPS TO HELP CUT BACK In additional to alcohol-free, low alcohol and lower strength options, a few good techniques that staff can recommend to customers to help them cut back include: • Setting a goal and tracking progress – why not suggest customers download the Drinkaware app to help stay on track • Taking several drink free days each week • Telling a partner, family member or friend about plans to cut down and asking them to encourage, support or join in with the goal For all those looking to make a positive impact on their health in 2022 by reducing how much alcohol they drink, Drinkaware is there to help. For more information, tips and advice head to www.drinkaware.co.uk
HEALTH Substituting low alcohol, lower strength and alcohol-free drinks for higher ABV products can help customers reduce the amount of alcohol they drink and keep to the UK Chief Medical Officers’ low-risk drinking
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
BBPA Predicts 7.8 Million Pints of Low and No Alcohol Beer Will be Sold this January 24
But trade association warns most low and no beer won’t be bought or consumed in pubs
‘Dry January’ has always been a quieter month for pubs, with consumers reducing their visits to the pub as they abstain from alcohol.
now need the support of the communities they serve in the difficult months ahead.
The British Beer & Pub Association (BBPA), the leading trade association representing brewers and pubs, has today revealed it expects 7.8 million pints of low and no alcohol beer to be sold this month, as some consumers look to abstain from alcohol for ‘Dry January’.
However, in light of recent COVID restrictions which decimated pubs’ trade over the critical Christmas and New Year period (the BBPA estimates that pubs sold 37 million fewer pints over Christmas – worth £300 million in trade) the BBPA says it is vital that Brits support their locals this January and beyond.
“The range and quality of non-alcoholic beers in the UK has never been better. Some are now available on tap in pubs, making them the perfect option for those doing Dry January who are thirsty for a pint.
However, the vast majority of that low and no alcohol beer will be sold in shops and supermarkets, not pubs, the trade association has warned. It is therefore urging Brits to support their local this Dry January by enjoying a pint of non-alcoholic beer at the pub – including non-alcoholic beer on draught.
It is therefore urging beer drinkers doing Dry January to support pubs still by enjoying the large range of alcoholic lagers and ales pubs now offer – including on draught. Emma McClarkin, Chief Executive of the British Beer & Pub Association, commented: “It has been a torrid Christmas for pubs, which
“If more of the 7.8 million pints of non-alcoholic beer we expect to be consumed this January are sold in pubs, it will be a big boost for our sector. “I urge beer drinkers and pub goers taking part in Dry January to still support their local. With such a great range of low and no alcohol beers in pubs – including on draught – it’s the perfect way to still savour a pint this Dry January!”
Dry January Doesn’t Mean Empty January “Change is not a threat, it’s an opportunity. Survival is not the goal, transformative success is.”
alcohol free tastings or a festival • incentivising customers a free offer to drink • 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 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
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 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-trade, 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."
Menabrea Announces Launch Of First Alcohol Free Beer 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.
10,000 Meals from Top City Hotel for Care Home Residents 26
“I’d like to say thank you to The Lincoln Hotel. It’s absolutely fantastic to have two organisations in the same community that are able to help each other, especially in two sectors that have been heavily impacted by the pandemic. Around 5,000 meals have already been enjoyed by the individuals we support so far and they absolutely love them!”
Residents of 11 care homes across Lincolnshire are being provided with 10,000 luxury meals prepared by chefs at The Lincoln Hotel to support them through the omicron wave.
The individuals, who have learning disabilities, autism and complex physical and mental health needs, are supported by family-owned care provider Home From Home Care, which ordered the meals to help reduce the risk of transmission in its homes and ease team members’ workload.
Taking charge of the preparation and delivery of the meals is Nicola Houltby, Deputy General Manager at The Lincoln Hotel, which is located beside Lincoln Cathedral. The hotel has been making the meals while also remaining open to dine-in visitors.
The meals have been a welcome treat for the individuals and staff in their care homes, some of which are currently in lockdown to protect vulnerable individuals.
Nicola Houltby, Deputy General Manager at The Lincoln Hotel said:
The Lincoln Hotel has been busy cooking and packaging the meals, which are delivered to each care home ready to be reheated and served by Home From Home Care team members each evening.
“Home From Home Care couldn’t have their Christmas lunch with us as normal due to the need for care homes to be protected during the pandemic, but we then got a call asking whether we would be able to collaborate by providing meals for their homes, and we said yes.
Director of Home From Home Care Hugo de Savary said: “Normally, the individuals we support go out shopping and are involved in preparing their own meals, but the realities of home lockdowns and staff isolation requirements have made this more challenging. To turn a potential negative into a big positive, we’ve decided to treat everyone with a series of delicious meals from the team at The Lincoln Hotel.
“We’ve been doing it for the last three weeks and we’re now preparing meals until the end of January. We’ve done a monthly schedule so it’s been lasagne, chicken curry, chilli con carne; heartwarming meals provided seven days a week, which are quick and easy to warm through. The feedback has been great and it’d be lovely to continue this and help out as much as we can.”
“Delivered fresh to each of our homes, our team then simply heat up the meals and serve, meaning that even during this current wave of the pandemic, the people we care for can enjoy fine dining with nutritious and delicious meals each day. This is a major undertaking which has had a huge impact on easing the workload for our team while also reducing the risk of Covid transmission.
Initially, Home From Home Care had planned for their traditional team Christmas lunch at The Lincoln Hotel, but the plans were shelved as cases of the omicron strain increased. Instead, the company now aims to hold four celebratory ‘thank you’ meals at the hotel for all 400 team members in the spring, when it’s hoped that case numbers will have reduced.
Heineken UK Partners with Football Clubs to Remove Plastic Fans
Today, HEINEKEN UK and two of the world’s largest football clubs, Manchester City and Tottenham Hotspur, have launched a campaign to remove plastic fans from football. But not as you might first think The #NoPlasticFansHere campaign seeks to remove fans of plastic from football and inspire football fans, on trade outlets and the general public alike, to join the sustainability journey the three parties are on. By embracing the adoption of more sustainable and plastic-free alternatives, both clubs, with the support of suppliers, are looking to further reduce their plastic use, along with their carbon footprint and ultimately, their impact on the planet. To commemorate the launch of the campaign, HEINEKEN UK and both clubs have commissioned sculptor Sarah Turner to create two life sized plastic fans sculptures made entirely of reclaimed recyclable plastic waste. The sculptures have been made with over 200 bottle caps, 75 plastic bottles, two abandoned tents, 20 plastic bags, 20 coffee cup lids and much, much more*. These sculptures will be on display at both the Etihad Stadium and Tottenham Hotspur Stadium for this weekend’s Premier League fixtures, to inspire match goers and the wider general public, by demonstrating the positive changes both clubs are making. Tottenham Hotspur and Manchester City have both made significant steps on their sustainability journeys in recent years, working with suppliers where needed, to develop and adopt more environmentally friendly practices.
TOTTENHAM HOTSPUR F.C. Tottenham Hotspur was named the Premier League’s greenest club following a study carried out by the UN-backed Sport Positive Summit, with a range of sustainable measures implemented across its operations. These measures included single-use plastic reduction measures in place across the Club – players drinking water from cartons, food is served in recyclable packaging with wooden cutlery, and even beer keg caps are recycled at the stadium. In addition, the club has a ‘zero to landfill’ waste management programme, with clear recycling instructions for fans on its bins, as well as a reusable beer cup scheme. The Nike shirts that players wear on the pitch and the replica jerseys for fans to
buy are constructed with 100% recycled polyester fabric, which is made from recycled plastic bottles. The Tottenham Hotspur Stadium uses 100% renewable energy and has Zero Scope 2 emissions, utilising LED lighting (including floodlights) and high efficiency building services systems to reduce energy use.
MANCHESTER CITY F.C. Similarly for Manchester City, the club has made remarkable steps by removing all single-use plastics from the Etihad Stadium, resulting in over 1m plastic ups and 500k PET bottles being saved each season. In addition, the current Premier League champions have had recent success in trialling edible coffee cups, increasing vegan food options and switching to compostable packaging. Outside of plastic, the club successfully installed a new pitch that recovers two thirds of irrigation, of which 70% is captured rainfall. All watering of the pitch is then 100% rainwater, making significant reductions in water usage. The club also uses electricity from a certified 100% renewable source with zero CO2.
HEINEKEN UK HEINEKEN UK, as part of its ongoing and long-term sustainability commitments, made the decision to remove supply of all single-use plastic bottles to its on-trade network in 2021. The removal of PET for beer and cider in these channels will save an estimated 6 million PET bottles or over 170 tonnes of plastic per year1. The brewer also delisted all third-party PET SKUs from its e-commerce website, encouraging direct-supplied customers to switch to more sustainable alternatives like aluminium or glass. As well as reducing the amount of plastic packaging in its supply chain, HEINEKEN has also made a commitment to be carbon neutral across its value chain by 2040, and to reach net zero in the production of its ciders and beer by 2030. Along with the commitment to remove all single-use plastic bottles, and following successful trials, HEINEKEN UK is also offering more sustainable cups for all on trade outlets, as an alternative to single use plastic. The reusable rental cup model features cups that can be used as many as 500+ times before being recycled. Each reusable cup uses significantly fewer materials and lower energy consumption during its lifetime than producing the equivalent number of single use cups. Alternatively, HEINEKEN’s paper cup option can be recycled in the normal wastepaper streams, are biodegradable, repulpable and compostable too. HEINEKEN UK is calling on other football clubs, on-trade outlets and consumers alike to embrace more sustainable practices, including plastic-free alternatives, and to challenge their suppliers to provide better, greener options. By working with two of the world’s biggest clubs in Man City and Spurs, the brewer wants to demonstrate the scale of what can be achieved together and inspire others to further their sus-
James Crampton, Corporate Affairs Director for Heineken UK, said: “Over the past 10 years, we have laid a solid foundation with our sustainability strategy, Brew a Better World, which focuses on the environment, social sustainability and responsible consumption. However, we are on a journey just like every other business and individual, to make positive changes to further reduce our impact on the planet. Together with forward-thinking partners like Manchester City and Tottenham Hotspur, we hope to inspire other businesses to act by demonstrating the benefit even small changes can have on our planet’s future. We hope our #NoPlasticFansHere campaign will do just that and spark a conversation among football fans and the wider hospitality industry, encouraging more people to choose plastic-free and sustainable options where possible.” Pete Bradshaw, Director of Sustainability at Manchester City said: “Manchester City has developed an active agenda for sustainability which seeks to engage fans, community workforce and partners as we work collaboratively on this journey. From the investments made in water reuse and energy efficiency to waste management, consumption and transport futures – the Club has a clear set of values and is committed to change that works for the Club, city and region. “The #NoPlasticFansHere campaign is a positive and engaging initiative that will hopefully resonate with our fans and raise further awareness of the need to reduce waste and pollution across our neighbourhoods, cities, oceans and planet and we hope that lots of our fans take time to visit the sculptures at this weekend’s fixture ” Donna-Maria Cullen, Executive Director, Tottenham Hotspur, said: “We are delighted to have a partner in Heineken that shares our vision around using the unique platform of Premier League football to inspire positive climate actions. We have seen from our participation in Game Zero that our fans are fully engaged in our sustainability journey and will welcome the #NoPlasticFansHere campaign to Tottenham Hotspur Stadium. Our reusable beer cup scheme has proven to be a huge success since we opened our stadium and seeing our players drink water from cartons is an extremely powerful message. We look forward to continuing our work with Heineken to reduce and remove single-use plastic from our stadium, while also encouraging our fans to recycle their waste so that we remain a Club that proudly sends zero to landfill.” The #NoPlasticFansHere sculptures will be on display at both Etihad Stadium and Tottenham Hotspur Stadium on Saturday 15th and Sunday 16th January, to communicate the changes being made by both clubs and the benefits of removing single-use plastic waste. For more information on HEINEKEN UK, its sustainable supplier solutions and realising your green ambitions, visit: https://www.heineken.co.uk/our-pubs/make-heineken-your-supplier/
Products and Services Haviland Presents Portofino Fry More For Less with OilChef
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-
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 email@example.com
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. firstname.lastname@example.org (+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: email@example.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 firstname.lastname@example.org 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.
Chefs' Buyer's Guide
Bake It Real This Winter 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 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. 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. 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
German Sausage Sales Surge For Winter
The Sausage Man has seen a huge spike in demand for German food and Drink in Q4 2021 – from both Retail and Commercial customers. 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, excluding 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 winter. 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 email@example.com for full pricing and availability in your area now.
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 firstname.lastname@example.org
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
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
of new Italian rice qualities, not genetically modified and aimed at minimising the impact of cultivation on the environment and its resources.
Guaranteed - 100% Sustainable
100% of our sustainable rice has been produced at FSA Silver level or higher.
Authentic - 100% Premium Quality
Riso Gallo guarantees the origin of the rice.
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.
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.
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 email@example.com
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The Source Trade Show Preview
Issue 92 Issue 92
CLH Digital CLH Digital
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
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 firstname.lastname@example.org
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
Cleaning, Hygiene and Infection Control Issue 92
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 email@example.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!
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.
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 firstname.lastname@example.org 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.
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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: email@example.com or call 0117 457 3293.
Book a demo today!
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 firstname.lastname@example.org, 01992 574 650 or www.3rtelecom.co.uk
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 email@example.com www.cambridgestylecanopies.co.uk
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 firstname.lastname@example.org
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.
Design and Refit Space Saving Solutions Without Compromising On Performance 44
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 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
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.
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
Property and Professional
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: email@example.com
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 firstname.lastname@example.org
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
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
Potential to Increase Trade Levels
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
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
THINKING OF SELLING? CALL FOR A FREE VALUATION
01392 201262 www.stonesmith.co.uk