CLH Digital - Issue #93

Issue 93

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Removal of Plan B Signals “Gradual Return to Normality” for Hospitality

The Government’s announcement that England will fully return to Plan A on Thursday 27 January has been welcomed by industry leaders.

Earlier this week the government announced that people will no longer be advised to work from home, face coverings will no longer be mandatory in indoor venues, and organisations will be able to choose whether to require NHS COVID Passes.

There will still be a legal requirement for people to self-isolate if they test positive for coronavirus, but from Monday (24th) this will reduce to a minimum period of five full days with two negative tests. However, Prime Minister Boris Johnson said there would "soon be a time" when self-isolation guidance may be removed completely. The current regulations expire on 24 March, after which he said he "very much expects not to renew them".

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 93

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL As a lifelong “libertarian” it pains me to Covid antibodies thanks to that natural immunity. say that the government announcement Surely that must be as good as it gets! Once again no more lockdowns!!! that restrictions are to be eased and a Also included in our lead story is a call from British Beer and Pub Association CEO return to plan A on January 27 is good Emma McClarkin for the Chancellor to extend the cut in VAT, with a view to making it news! permanent presumably following the results of a trial period.

I suppose the question on readers lips is; “Why would be a return to freedoms and liberty be painful to libertarian”?

Because they should never have been implemented in the first place would be my answer!

Particularly the current ones. The Plan B announcement on December 8 was, as South African Dr Angelique Coetzee said, our Prime Minister Boris Johnson “creating "hysteria". I think that one line nailed it! This is the doctor who discovered the Omicron variant and was heavily critical of our overreaction.

EDITOR

Peter Adams

The government rejected the good doctors repeated assurances that the omicron variant was mild in comparison, and declared the UK’s situation an ’emergency’ and warning a ‘tidal wave is coming’.

We were then plunged into a lockdown by any other name at the sector’s busiest time of the year and, suffice to say, there has no great spike in increased fatalities.

That said, the Prime Minister and the government can, on the other hand, be complemented that they did not succumb to the advice of the naysayers. One in particular, who I genuinely believe would have us locked down forever, with predictions of 7000 a day hospitalisations and 5000 deaths.

This turned out complete and utter nonsense, and to quote a line from that wonderful Kipling poem, “If you can keep your head when all about you are losing theirs and blaming it on you”, the Prime Minister was right to face them down and not return to a full lockdown.

Last week our front page led with how devastating “Plan B” was to the hospitality and licensed on trade sector, implementing it at its busiest time of the year, and how ‘tossing crumbs’ to the beleaguered sector, while welcome, will have precious little impact to compensate for the damage done.

This week we are delighted to print the opposite! Returning to full opening in January 27. However, the Prime Minister and the government really need to give undertakings that there will be no more returns to lockdowns and restrictions. As a lot of pundits are saying we must learn to live with Covid, and they are right.

I am no expert, but from what I have read we have a population with over 80 per cent of adults double-jabbed, a further 25 per cent triple-jabbed and over 90 per cent with

This really is another “no-brainer”. All industry observers and MPs who have lobbied previous administrations agree, and we here at CLH have done our bit by repeatedly “banging the drum” that reducing VAT increases not only revenue for the Treasury but also increases opportunities for full and part time work. This is great for students, young people getting a foot on the employment ladder, and parents of young children with flexible working hours.

There are reports that the Prime Minister is against introducing any more lockdowns. If true then we really could be in for a bumper Staycation year.

And this could be the best time to trial a VAT cut.

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Don’t forget National Pie Day (see page 15) this Sunday, January 23rd.

@CLHNews

Although I cannot remember a National Pie Day “back in the day” when I had my wine bar/restaurant here in Bournemouth, being based in the town centre our lunchtime trade was an absolute boon! We had accounts with banks, brokers, estate agents, financial advisers, and one publisher who went on to be my old boss, when he took me on, which is how I came to work in hospitality publishing.

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN

“Hearty” pies, particularly in winter were our bestseller! Steak and kidney was always popular.

However, very close second was chicken, leek & stilton, beef & ale (often Guinness), chicken and mushroom, cheese, ham and potato, shepherds pie, spiced Indian shepherds pie - just to name a few, and trust me we did an awful lot more!

Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

So great to see that pies are still a traditional British favourite!

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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Removal of Plan B Signals “Gradual Return to Normality” for Hospitality Issue 93

(CONTINUED FROM FRONT COVER) The Prime Minister has however, urged people to "remain cautious" during the last few weeks of winter citing that the "the pandemic is not over".

“FANTASTIC NEWS” UKHospitality, heralded the announcement of the return to Plan A as a key milestone on the road to recovery for the sector.

UKHospitality CEO, Kate Nicholls said: “This is fantastic news for the hospitality sector, after the critical Christmas trade was laid to waste for the second year running. Lifting the working from home recommendation is a particularly important move as it enables town and city centres, and the businesses that are their lifeblood, to begin their revival and recovery. These businesses will be eagerly looking forward to welcoming their customers back over the coming days and weeks.

“The end of mandatory certification is also a hugely welcome step, particularly for English nightclubs and those businesses whose trade has been drastically restricted by the measures. Certification had deterred customers from spontaneous visits and severely limited trade. We would now urge the devolved administrations to begin removing these and other conditions at the earliest opportunity.

“This signals a move to a more balanced reaction to dealing with the virus. It’s critical that the health infrastructure remains in place, such as testing capabilities. Some hospitality businesses may retain safety measures in order to keep their staff and customers safe, but the nation must avoid further restrictions in future as the virus becomes endemic.

“We now urge Government to consider removing existing restrictions

on international travel so that the sector can play its full part in the nation’s economic recovery and so we can look forward to a prosperous and jubilant 2022”.

EXTEND LOW LEVEL OF VAT IN PUBS Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “The announcement from the Prime Minister today to remove all Plan B restrictions when they expire on 26th January is extremely good news for our pubs and brewers. However, the severity of the impact these measures had on trade during the festive period and into the new year must not be underestimated.

“It is vital the Government now lays out its plan for living with Covid as an endemic disease, this will enable the sector to plan for a strong and sustainable recovery. After yet another setback and numerous false dawns, now is the time to support the sector for the long term with measures that will enable pubs and brewers to thrive as the heartbeats of our local communities and economies.

“We are urging the Government to act now and extend the current lower level of VAT for food and beverages sold in pubs with a view to making this permanent, implement Alcohol Duty Reform proposals that encourages consumption of beer as a lower-strength product, and introduce business rates reform that reduces the disproportionate burden paid by pubs and levels the playing field with online businesses.”

CONSUMER CONFIDENCE GROWS The News of a return to plan A follows a report that consumer confidence about eating and drinking out remains high despite the spread of the Omicron variant.

The Consumer Pulse survey conducted by CGA of 2,000 nationally representative consumers indicates that more than two thirds (70%) now feel confident about visiting pubs, bars and restaurants. It is double the number of 34% who felt confident at the start of 2021, and a sharp increase on the total of 52% from CGA’s research in July.

The research highlights lingering anxiety about COVID-19, with more than half (55%) of consumers worried about Omicron and two thirds

CLH Digital

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(67%) concerned about a further peak in infections. However, hospitality venues’ efforts to reassure guests about safety appear to be working, with nearly three quarters (71%) of people feeling very or quite safe on their last visits—a small increase from July’s total of 69%.

Consumers are also keen to support a sector that has been heavily impacted by COVID-19. Seven in 10 say they are worried that venues may not survive the pandemic, while 62% are actively supporting local hospitality businesses. There are signs that footfall should increase in the months ahead, as one in five (19%) consumers plans to visit venues more often than they did last year—slightly more than the number who think they will make fewer visits (17%). A third say they will step up their frequency of visits after the end of January.

“CAUTIOUSLY OPTIMISTIC” CGA’s group CEO Phil Tate said: “After a very tough Christmas, these numbers are a welcome reminder of the huge underlying appeal of Britain’s pubs, bars and restaurants. Having missed out on so many hospitality occasions in 2021, and with concerns about safety easing, we can be cautiously optimistic that spending will rebound as the year goes on.

However, it’s important to remember that some consumers remain anxious about going out. Hygiene and cleanliness will be important drivers of visits for some time to come, so venues will have to be vigilant on standards.”

He added: “Some hospitality businesses remain vulnerable after enduring nearly two years of very challenging trading conditions. But this is a resilient and resourceful industry, and with the right support from government it is well placed to drive Britain’s economic recovery in 2022 and thrive in the long run.”

The Price of Good Operations 4

CLH Digital

Issue 93

By Nicky Chenery, General Manager, EMEA, SafetyCulture (https://safetyculture.com/) Nicky Chenery, General Manager of EMEA at SafetyCulture, explains the crucial role technology must now take in reducing operational costs and improving communication to help hospitality businesses stay afloat during the pandemic.

Faced with booking cancellations and mounting staff shortages, hospitality leaders are finding that good operations incur a steep cost in the pandemic era. But what’s the alternative? Cutting corners, team burnout, low productivity and morale can all compound to negatively affect the business. Bad operations come at a much higher price.

In late December 2021, the UK government promised grants to hospitality businesses to tackle the impact of the Omicron variant, but many are yet to receive them. Under increased financial pressure, businesses are forced to re-examine workplace procedures and find new avenues to strengthen their operations with fewer resources on hand.

As those in hospitality are called upon to do more with less, it’s crucial for leaders to adopt effective technology that will help them better connect with the frontline and implement new procedures in a practical and scalable way. Here are some ways to get you started.

FIGHT DECISION FATIGUE As we’re forced to keep up with new variants and measures relating to Covid-19, decision fatigue has taken hold. There is an antidote — simplicity. Replacing complex tasks with simple processes using technology can be the solution. Whether it’s digitising opening or closing checklists or making it easy to raise problems onthe-go, this can be a game-changer in the day-to-day processes for hospitality team members.

We see this day to day in our line of work. Raising and resolving issues can be a challenge, especially for large hospitality resorts than span acerage with many different teams on staff. That’s the problem that Butlin’s was facing. When relying on pen and paper to report issues across the entire property, things get lost in the shuffle. The list gets too long to recall, and staff members are likely overrun with different tasks and priorities.

It was after adopting our flagship app iAuditor that Butlin’s realised how easy it was for workers to flag issues with immediacy and ease. With tech that allowed them to capture photos and contextual evidence as events happened, it became far easier for management to provide support in real-time. Introduce simple and intuitive tools and your teams will thank you for it – with reduced operational costs being an added bonus.

TAKE BURNOUT OFF THE MENU We all know that hospitality can be exhausting. And unlike desk workers, working from home is not an option for most hospitality staff. Those in the industry are faced with heavy workloads and demanding shifts – where both their personal and mental health is put on the line every day.

Preventing burnout is crucial for any business, and now is the time to check in – how are your teams feeling?

There are ways to identify employee burnout, but the focus should really be on prevention, especially with “The Great Resignation” sweeping across the UK and the rest of the world. SafetyCulture research recently uncovered that 3/4 of UK frontline workers don’t feel listened to on topics that matter to them. Hospitality employees are undoubtedly stretched thin with constantly changing regulations compounded by staffing shortages. It’s never been more crucial to ensure their voices are heard and valued.

Communication channels between managers and teams may have not come top of the list before the pandemic, but it certainly takes priority now. Teams need to feel confident to speak up not only about Covid-19 concerns, but all potential issues in the workplace. It’s imperative that your team understands there are robust compliance, safety and legal policies in place – show them that their concerns will be addressed and their opinions matter. Technology can play a huge role here. It can amplify individual voices and put the power in the hands of each and every staff member. Equip teams with the right tools to make speaking up and raising issues easy – such as scannable QR codes that instantly notify the right people.

As we head into 2022, it’s crucial we keep our frontline top of mind and equip them with the right tools and training. Consumer confidence is fragile at the moment and there’s no better time to boost employees’ confidence and ensure their time can be spent on tasks that positively impact customers and the business.

*All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 1950 adults (861 US, 554 Australia, 535 UK). Fieldwork was undertaken between 27th August – 9th September 2021. The survey was carried out online. The figures have been weighted and are representative of US, UK and AU frontline workers (aged 18+).

England to Return to Plan A Following the Success of the Booster Programme The Government has announced that England will fully return to Plan A on Thursday 27 January thanks to the success of the booster programme, with ministers urging anyone who has still not had a top-up jab to come forward and Get Boosted Now. On 8 December, the Prime Minister announced a move to Plan B following the rapid spread of the Omicron variant.

The measures introduced helped to control the spread of COVID-19, bought time to assess the variant and allowed the NHS to rapidly expand the booster programme to strengthen defences.

While vaccinations remain a priority, the success of the vaccination programme so far means we are now able to cautiously return to Plan A in England.

This means from now (Wednesday 19 January): The Government is no longer asking people to work from home if they can. People should speak to their employers about arrangements for returning to the office, and should fol-

tion continues to improve.

The latest data from the UK Health Security Agency (UKHSA) shows that getting a booster is 89% effective in preventing hospitalisation from COVID-19 from two weeks after it is administered and is 65 to 75% effective against symptomatic infection from Omicron.

Vaccinations remain our best defence against COVID-19 and in December the Prime Minister launched a national appeal to Get Boosted Now. The Government met its target of offering every eligible adult a booster jab by Christmas and now more than 4 in 5 (81%) of eligible adults in England have had their booster.

Over 90% of people aged 12 and above have had their first dose and over 83% have had their second. The Government recently provided an extra £22.5 million to councils for Community Vaccine Champions to help drive uptake in harder-to-reach communities.

Health and Social Care Secretary Sajid Javid said: “Today marks the start of the next chapter in this country’s fight against COVID-19.

“Our plan was to use the time that Plan B gave us to give ourselves extra power in our fight against Omicron. That plan has worked, and the data shows that Omicron is in retreat.

low the Working Safely guidance.

“But it’s not the end of the road and we shouldn’t see this as the finish line. The best step that we can all take is to get vaccinated. It was the jabs that have got us this far, and the jabs can keep us here too”.

From Thursday 27 January: venues and events will no longer be required by law to use the NHS Covid Pass. The NHS Covid Pass can still be used on a voluntary basis as was previously the case in Plan A.

The vaccine programme is being bolstered by the development of world-leading antiviral treatments. In December, the Prime Minister confirmed a new national PANORAMIC study where 10,000 UK patients at risk of serious illness from COVID-19 will be given molnupiravir to treat their symptoms at home.

Face coverings are no longer required by law in any setting. Public health guidance will remain in place, suggesting individuals should continue to wear a face covering in crowded and enclosed spaces, where you may come into contact with people you do not normally meet.

The Department for Education will remove national guidance on the use of face coverings in communal areas, with local Directors of Public Health able to recommend the use of face coverings in education settings across their area only where the Department and public health experts judge the measure to be proportionate due to specific health concerns. This is a temporary measure and Directors of Public Health continue to advise individual settings experiencing outbreaks.

Any local introduction of face coverings must be subject to routine review and removed at the earliest opportunity.

Throughout the pandemic, the Government has maintained a balanced approach to COVID-19 measures, considering the freedoms of individuals together with the public health concerns of COVID-19. Although the Government is able to remove blanket restrictions, prevalence of COVID-19 is still high with over 16,000 people in hospital in England with the infection. As such individuals, employers and local leaders are urged to act cautiously and consider the risk of COVID-19 when moving back to Plan A. The guidance on gov.uk will be updated accordingly.

Due to the success of the booster programme, with over 30.5 million boosters given in England, the situa-

Testing also remains a vital tool in controlling the spread of COVID-19 and has allowed the Government to take a proportionate approach to restoring individual freedoms.

Thanks to the accessibility of Lateral Flow Tests (LFT), people self-isolating with COVID-19 can now end their isolation after five full days, provided they test negative on day 5 and 6. Contacts who are fully vaccinated can also avoid isolation by testing daily with LFTs and most of those who test positive on a LFT no longer have to confirm their case with a PCR test.

Chief Medical Advisor for the UK Health Security Agency, Dr Susan Hopkins said: “The recent decline in community case rates and individuals requiring hospitalisation is encouraging and it’s thanks to the public, who have taken up vaccination and followed the Plan B measures closely, that we’ve got to this point.

“However we should not be complacent. The pandemic is not over yet and we will need to remain cautious to reduce the spread of COVID-19 in our communities.

“I encourage everyone to get the vaccine as soon as they can, to continue testing regularly with LFDs – particularly before periods of high risk and before seeing anyone who is vulnerable – and to take a PCR test if they have symptoms.”

Government will set out a long term strategy for living with COVID-19 in due course.

Welsh Government Under Pressure to Introduce “Recovery Fund” to Support Hospitality Post Lockdown

Issue 93

CLH Digital

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THINKING ABOUT HAVING AN ESPRESSO MACHINE INSTALLED? WOULDN’T YOU REALLY PREFER TO HAVE A

Wales and was a pre-pandemic economic powerhouse. It has been damaged but not downed and now needs a helping hand to support its long-term rebuild.”

UKHospitality Cymru has called on the Welsh government to introduce a new recovery fund for businesses to help the industry recover post restriction.

First minster Mark Drakeford announced last Friday (14th) that from Friday, 28 January, nightclubs can reopen and hospitality will be allowed to operate normally, however covid passes will still be required for large events, plus cinemas, nightclubs and theatres.

The first ministers restrictions upcoming severe criticism citing the absence of any evidence-based justifications proposing lockdown for Christmas, UKHospitality Cymru said significantly impacted trading over the commercially crucial festive period, with controls leading to a reduction in turnover of almost half.

David Chapman, executive director of UKHospitality Cymru, said: “Businesses have been pushed to the brink and there has been a palpable collective sigh of relief at this news. Our gratitude is extended to the hundreds of businesses, large and small, which helped furnish UKHospitality Cymru with the financial data that helped to influence the Welsh government cabinet’s decision to speed up the lifting of restrictions.

Hospitality is a cornerstone of communities across

Emma McClarkin, chief executive of the Welsh Beer and Pub Association, added: “The ongoing support of the Welsh government will be important to make sure Welsh brewers and pubs bounce back as quickly as possible.”

Ian Price, CBI Wales Director, said: “The reduction in Covid restrictions will be welcomed by businesses across Wales which have endured enormous economic hardship throughout the pandemic.

“A roadmap to a more open economy will reinvigorate activity in our towns and cities, while bringing much-needed relief to beleaguered sectors like hospitality and entertainment.

“CBI Wales now looks forward to working with the Government to define a future strategy for living with the virus – and its variants. This will be vital for confidence and to avoid the economic damage which results from fluctuating between periods of restrictions and normality.”

Night Time Industries Association Michael Kill, CEO of the Night Time Industries Association, said: “Finally a common sense approach from the Welsh Government! Following intense campaigning from the industry and trade bodies we have put an end to the uncertainty.

“While we are relieved that we finally have clarity on Welsh Government’s intentions, it has come at a cost to businesses, staff and supply chain.

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UK Hospitality Can See a Bounce Back in 2022 6

CLH Digital

Issue 93

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

The UK’s hospitality sector is finally witnessing a bounce-back phase from the turbulence created by the pandemic. The emergence of the Omicron variant had though put some pressure on the UK’s hospitality sector once again.

RISING INVESTMENTS IN UK’S HOSPITALITY SECTOR There have been some positives for the sector as well; investment volume in the sector jumped by 9% to £988 million in the third quarter of 2021, up from £907 million in the same quarter of 2020. The surge also indicates the 1.6% improvement from £972 million in the second quarter of 2021. The overall hospitality sector performed better in the third quarter, as the UK’s total investment fell by 2.5%.

The UK’s hospitality sector missed out £3 billion in sales during the festive season in December 2021 due to a surge in omicron cases, as sales slumped by 60% on Christmas Day, 27% on New Year, and 31% on Boxing Day, as compared to 2019.

Hospitality operators are urging for a permanent reduction in value-added tax (VAT) and business rates after the loss of over a fifth of their customers and a 40% drop in sales over the Christmas and New Year season.

In December 2021, Chancellor Rishi Sunak had announced a £1 billion emergency support fund to help the hospitality and leisure sector hit by the rising fear of the new Omicron variant. The sector may apply for cash grants of up to £6,000 per premises, which also includes more grants to support small and medium-sized businesses in covering costs of statutory sick pay. But data shows the support package will be no match for the huge loss that the hospitality sector is facing for the last

two years. The UK’s Hospitality sector warned that failure to deliver emergency grants could lead to cut back staff and operations.

HOPES FOR THE HOSPITALITY SECTOR IN 2022 The year 2021 had been a rollercoaster ride for the hospitality sector due to HGV driver shortages, supply chain crisis, shortage of carbon dioxide, wages and utility bills and higher raw material prices that posed serious challenges for the sector.

However, experts believe the year 2022 will be brighter for the sector, as the last two year shows that as restrictions ease and customer confidence returns hospitality business recover swiftly. But, with the rising inflation and cost of raw material and other bills, customers may see a rise in prices. According to the founder of Future Foodservice, Simon Stenning the total sale of the hospitality sector, excluding accommodation, are expected to hit £95 billion in 2022, which remains below pre-pandemic level.

Not only Omicron but there are also other reasons to worry about such as rising inflations that is expected to increase cost than the normal pre-pandemic level of £60-£65 million, due to an increase in energy prices and statuary wage rate. Further, higher costs of living may persuade customers to cut their spending.

There has been a sharp decline in hospitality companies listed on the London Stock Exchange, and some are even down to half of their pre-pandemic levels, which has raised concerns for the investors of the sector. Though lower level can be seen as an opportunity as well, with customers flocking back to hospitality venues.

Gordon Brown and Sadiq Khan Recognised for their Contribution to the Beer and Pubs Industry

introducing in London one of the most comprehensive pub protection policies across the UK. Unfortunately, not all nations and regions benefit from similar pub protective measures. CAMRA continues to urge the Welsh Government to carry out their promised review of planning use classes this year to give pubs better protections in the planning system, and for the Scottish Government to take action to prevent pubs being demolished without planning permission.

Gordon Brown and Sadiq Khan have been included in a prestigious awards list produced by the Campaign for Real Ale (CAMRA), which recognises people who have made a significant contribution to the beer and pubs industry during its half a century of campaigning.

The ‘People Awards’ form part of CAMRA’s Golden Awards celebrations to mark the Campaign’s 50th anniversary and celebrates nearly 70 individuals who have made the beer and cider world what it is today. Previous categories announced covered the ‘Pubs’ and ‘Pints’ winners and were announced last year.

68 individuals in total have been recognised, each of whom has been nominated directly by CAMRA members. Other notable recipients include Paul Jones, MD of Cloudwater, James Finch, aka The Cider Critic, Annabel Smith, Beer Sommelier, and Cath Potter and Dick Withecombe, founders of Manchester Cider Club.

The former Chancellor of the Exchequer Gordon Brown made the list for introducing Small Brewers’ Relief in 2002, which created a huge boom in small and independent brewing in the UK and consequently greatly increased the diversity of beers on the market for consumers.

Small brewers continue to be the backbone of the UK’s thriving beer scene, but still face serious issues when it comes to market access.

CAMRA continues to campaign for greater support of small brewers, particularly in the aftermath of the alcohol duty reforms last year which introduced a draught beer duty rate that unfortunately excludes many small brewers who sell their beer directly to pubs.

Chris Rouse, Awards Organiser says: “CAMRA’s Golden Awards aim to highlight the significant changes that have taken place in the beer and pub world over the last 50 years and to celebrate the people, pubs, clubs, breweries and cider producers who have driven those changes.

Gordon Brown receiving CAMRA’s Parliamentarian of the Year award in 2004 from former CAMRA National Chairman Colin Valentine

Another familiar face on the list is Sadiq Khan, who is recognised for

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“Huge congratulations are owed to everyone who has made this list.

Whether they be notable politicians or a dedicated local CAMRA volunteer, every recipient has been chosen for their hard work, dedication and passion in ensuring great consumer choice at the pump.”

Fourth-Quarter Openings Bring Positive Signs for Hospitality, but Omicron Dents Recovery Issue 93

tions were introduced. The various trading restrictions, such as in-venue social distancing, have impacted over 16,000 sites in Scotland and Wales, equivalent to 15% of the GB licensed market. The sector also faces a host of operational pressures, including rapidly rising food and energy costs, staff shortages and supply problems.

months. Ultimately, when the sector has the oxygen of being allowed to trade without restrictions – as was the case in England between July and mid-December – demand is strong, providing hope for a sustainable recovery.”

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “The increase in sites over the last three months of 2021 shows the remarkable resilience and entrepreneurialism of hospitality, and the enduring appeal of Britain’s pubs, bars and restaurants. But after disappointing December trading and challenges mounting, both new and established businesses are vulnerable as we begin 2022. These positive numbers show how hospitality is ready to kickstart Britain’s postCOVID-19 economy, but without urgent and sustained government support there is a real danger that recovery will stall.”

• MICROWAVES • EXTRACTION CANOPIES •

However, the Monitor emphasises COVID-19’s damage to hospitality and reveals the fragility of the sector’s recovery. Britain now has more than 8,000 fewer pubs, bars, restaurants and other licensed venues than in March 2020—equivalent to a net loss of around 13 sites a day.

Graeme Smith, AlixPartners’ managing director, said: “It has been another tough few weeks for the hospitality industry, in particular with the loss of lucrative trade over the festive period due to trading restrictions, and significant challenges remain as the industry faces into inflationary cost headwinds and grapples with the exit from the remaining Coronavirus restrictions. The full cost of this for the industry will only become clear as the UK emerges from the pandemic, but with 8,000 fewer sites in the sector than March 2020, it is clear that the UK’s hospitality landscape has dramatically changed.

Despite fourth-quarter growth, the future of more hospitality businesses is now under threat after a collapse in sales over Christmas and New Year, as concerns about the Omicron variant spread and fresh restric-

“There are, however, signs of light on the horizon, as the Government’s decision to reduce isolation times for those testing ‘positive’ suggests that we may see a further relaxation of restrictions in the coming

DISHWASHERS • GLASSWASHERS • REFRIGERATION

The Monitor recorded a 1.6% increase in site numbers between September and December 2021—the first quarter-on-quarter growth for more than five years. It highlights particularly encouraging growth of 1.8% in the number of independent venues, which have been vulnerable to closure during lockdowns and restrictions since early 2020. The report also indicates a 1.9% increase in venues in both city centres and on high streets, where footfall has suffered since the start of the pandemic.

7

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Britain’s hospitality sector grew modestly in the last quarter of 2021, the new Market Recovery Monitor from CGA and AlixPartners reveals—but tough trading conditions now threaten to halt the sector’s upturn.

CLH Digital

Howes Percival Warns Employers on ‘No Jab, No Sick Pay' Policies 8

CLH Digital

Issue 93

By Matthew Potter, Partner and employment law expert at Howes Percival (https://www.howespercival.com) Leading law firm, Howes Percival, is warning employers considering stopping company sick pay for unvaccinated staff who need to isolate, to seek legal advice before instigating any changes.

Depending upon employees' existing entitlement to company sick pay, a "no jab, no company sick pay" policy could amount to a breach of contract if staff have not been consulted over the change.

The warning follows a change in the government's Covid self-isolation rules* which require different isolation periods depending on an individual's vaccination status. People with COVID-19 can end their self-isolation after five full days, provided they test negative on day five and day six. Fully vaccinated individuals identified as a contact of someone with Covid should continue to take daily rapid lateral flow tests for seven days but are not legally required to self-isolate.

Unvaccinated contacts are legally required to self-isolate for the full 10-day period.

In addition to Statutory Sick Pay (SSP) - the minimum amount employers must pay - some employers offer company or contractual sick pay. The different isolation period rules mean that employers will potentially have to pay more to unvaccinated workers than vaccinated ones if they need to cover longer periods of sick leave.

Matthew Potter, Partner and employment law expert at Howes Percival commented, "Covid-related staff absences have put some organisations under intense pressure, leading them to introduce new sick pay policies relating to staff required to self-isolate. Previously, self-isolating employees were entitled to the business's enhanced sick pay, (not just SSP) regardless of their vaccination status. However, the new policies state that unvaccinated employees (without mitigating circumstances) who have not tested positive for Covid but are forced to isolate because they have been in contact with someone who has, will only receive SSP in future.

"Unvaccinated staff may argue that reducing their sick pay is discriminatory, but if a business can prove that the policy is a proportionate means of ensuring they have adequate staff levels then this argument may not present an issue. Depending upon the existing entitlement to company sick pay and whether it is discretionary, any such change could amount to a breach of contract if staff have not been consulted over the change. Employees might even resign and claim constructive unfair dismissal."

If a company intends to dismiss and re-engage staff if they do not accept a change to company sick pay entitlement, and there are 20 or more employees at any location or site, it could trigger the need to enter into collective consultation of 30 or 45 days depending upon the numbers involved.

Before making any changes to their sick pay arrangements, employers should seek advice and to consider both the current position as set out by the Equality and Human Rights Commission and ACAS. Matthew Potter continued, "In recent weeks, we've seen several major companies, including IKEA, Ocado and Next, introducing new sick pay policies for staff needing to isolate due to Covid - removing or reducing the sick pay available to unvaccinated members of staff. Employers considering following suit will need to be able to objectively justify the proposed change and ensure they engage and communicate sensitively with their staff.

"There are various reasons why some people are unvaccinated - including medical conditions, religious belief, age and pregnancy, so a blanket ‘no jab, no company sick pay' policy is inappropriate. Taking individual circumstances into account will also help companies avoid costly discrimination claims.

"The implications of companies' decisions to change sick pay terms for unvaccinated employees remain to be seen. It could be that these policies encourage employees to get vaccinated, which could reduce time-off for Covid-isolation in the long-term. However, some sceptics have suggested that the new policies may simply lead to employees hiding the fact that they have been in contact with a Covid-positive individual, to avoid only being paid SSP." For more information on employment law related issues visit: www.howespercival.com/services/employment-and-hr/

Cumbrian Pub Opens Village Store to Help Local Residents takeaway foods such as pizzas and fish and chips.

Publicans Rebecca and Joseph Richards have come to the rescue of local residents by opening a new village store at The Royal Oak Hotel in Beckermet, Cumbria.

Rebecca said: “It has been such a challenging time for local people and the village store is proving to be such a lifeline. Customers have asked that we start to stock meat products such as bacon and sausages so we already talking to a local butcher to broaden the range we offer.

The village store was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

She adds: “We have had such great support and positive feedback from villagers when we reopened the pub and introduced the new store. A lot of new faces have come into use the shop and we love it when customers stop for a chat, so we can see how they are doing.”

The shop has been opened in a former pool room after the publicans took over The Royal Oak in March 2021. The premises had been closed for two years but was reopened after a refurbishment with a focus on good quality food that is proving popular with diners locally.

Pub is The Hub regional advisor Malcolm Harrison said: “The store’s opening has really helped Beckermet residents who now have somewhere to go for their essentials, takeaway food and also to have some of that much needed social interaction.

The store is needed in the village as there are no other shops and it is around four miles to the nearest supermarket. Many villagers rely on family and friends to deliver shopping as there are limited transport links too.

The shop, which opens between 9am to 8pm everyday, offers essentials such as bread, milk and local produce as well as

“Rebecca and Joseph have stepped in to help the villagers of Beckermet offering not just a village store but a great pub that a lot of support from those living locally.”

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End of Year Sales Hit Hard But Hospitality Workforce Shows Resilience Issue 93

Challenging trading conditions in December ensured the end of year boost hospitality had hoped for, largely failed to materialise. The latest figures from Fourth, the leading global software provider for the hospitality, retail, and leisure industries, reveal how festive sales were considerably down in comparison to 2019 but that staff headcounts and hours worked are heading in the right direction.

Fourth’s figures show that combined sales across pubs, restaurants, hotels, and quick service restaurants (QSR) were 24.4% down on December 2019. The industry snapshot shows how the re-introduction of trading restrictions across the UK and concerns about the spread of the COVID-19 omicron variant led to many consumers staying away from the on-trade in the run up to Christmas.

Sales on New Year’s Eve were some 30% down on 2019, making December 31st only the sixth most lucrative trading occasion of the month. The four best days were all in the first two weeks of December.

CLH Digital

9

The below figures show the difference in staff numbers in the last two years when compared to 2019.

DEC 21 VS DEC 20

DEC 21 VS DEC 19

Pubs

+4.4%

-18.3%

Restaurants

+24.5%

-13.5%

QSR

+27.1%

-11.2%

Hotels

+26%

-15.4%

Overall

+18.6%

-14.8%

The Top 6 Sales Days in Hospitality in December 2021 Saturday December 4 Saturday December 11 Friday December 10 Friday December 3 Saturday December 18 Friday December 31 Hotel and pub sales were hit the hardest. The former experienced a 56.5% decline across the month when compared to December 2019, while pubs were down by 29.2%. Restaurants witnessed a 20.1% sales drop, but QSR – the least impacted by restrictions – saw sales decline by just 2.9%.

Sales figures were also hit hard in November – down 35.4% overall against November 2019. Pubs (-35.6%), restaurants (-29.8%), QSR (-21.2%) and hotels (-68.8%) all felt the pinch.

Sales in the sector were in a far healthier position than 12 months ago when a national lockdown in November was followed by the tiering system. Overall, hospitality sales were up by 186% when compared to December 2020.

A HEADCOUNT HIGH FOR 2021 The number of people working in hospitality in December 2021 was the highest it had been since the summer of 2020, when the government introduced the Eat Out to Help Out scheme and furlough was in operation.

However, numbers remain some distance back on pre-pandemic levels, highlighting the significant recruitment challenges the industry continues to face.

Overall, the hospitality headcount is 14.8% behind where it was in December 2019, and 18.6% up on December 2020.

WORKFORCE PRODUCTIVITY AT PRE-PANDEMIC LEVELS As would be anticipated with a depleted workforce, the collective hours worked across hospitality were also down (-22.9%) on December 2019 but up (112.3%) compared to 2020.

However, productivity in December 2021 was much the same as in December 2019, perhaps showing that businesses are learning to do more with less. Fourth’s Spend Per Labour Hour metric reveals productivity by calculating total sales and dividing this by the total number of hours worked. This shows that the Spend Per Labour Hour in December was £26.41, not far behind the £26.75 of 2019, and an improvement on the £19.22 of December 2020.

Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “The re-introduction of ‘work from home’ guidance, restrictive trading measures and a cautious consumer outlook seriously hampered hospitality’s hopes for a bumper December. As the latest Fourth Hospitality Report clearly shows, there is still some way to go to reach pre-pandemic trading and staffing levels.

“However, there are encouraging signs, with staff headcounts in all sub-sectors up on this time last year.

Hours worked are heading in the right direction and businesses are seeing similar levels of productivity to 2019.

“With COVID measures and restrictions set to be lifted and workers returning to offices, businesses can look forward to better conditions to aid their recovery in 2022. With new recruits required and a New Minimum Wage on the horizon they will need to work on ways to attract and retain talent.

“Technology and digital solutions play an important role in helping operators hire, onboard, engage and retain team members. Businesses will ultimately have to be smart with their labour scheduling strategies to ensure consumer demand continues to be met and the guest experience doesn’t suffer.”

Who's Angela? How Hospitality Workers Can Safeguard Pub Patrons 10

CLH Digital

Issue 93

Any hospitality manager will tell you that ensuring customers' safety and comfort is their utmost priority – but the stakes are higher than many might initially think. A recent study1 found that 56% of hospitality workers encounter an incident involving a vulnerable person at least once a week. And yet just 7% of those surveyed said they'd ever had any vulnerability training.

It was stark facts like these that led to the inception of Ask For Angela – a now familiar campaign to many hospitality managers and customers alike.

Properly run, Ask For Angela can save, and has saved, lives. And it's good for business too: a study conducted at Kings College Union Freshers Fair2 found that 90% of customers were more likely to attend a venue where staff had received vulnerability training, rising to 98% if they knew that Ask For Angela was in place.

But this can be tricky to ensure, especially when staff turnover is high or teams are stretched. The partnership announced today between OrderPay and Safer Sounds, the organisation responsible for implementing the 'Ask For Angela' safety campaign across hospitality venues, looks to tackle the continued challenge of matching staff awareness with the consumer messaging.

As part of the partnership, Orderpay venues will display an 'Ask For Angela' badge on the app, but only once they have completed the appropriate training.

The badge remains on screen as users move through from the home page to venue information and menus; and when clicked on it tells customers the three simple steps they should take if they feel unsafe.

OrderPay is encouraging as many venues as possible to sign up to the 'Ask For Angela' campaign by offering 50% off Welfare and Vulnerability Engagement (WAVE) training. This is only possible because OrderPay is subsidising the remainder of the costs, making this one of the lowest rates available for this training programme . After venues receive training, an 'Ask For Angela' badge will be added to the venue on the OrderPay app, giving their app users visibility as well as the confidence that staff at any venue featuring the badge will know exactly what to do if somebody asks for Angela.

To launch this initiative OrderPay & Safer Sounds are hosting a free, hour-long online customer safeguarding panel, open to anyone in hospitality. The panel discussion will take place on Tuesday 1st February at 10am, covering the importance of staff training, safety in hospitality and customer protection best practices. Experts include a representative from the police service, safety expert Phillipe Chiarella and London's Night Czar Amy Lamé.

Phillipe Chiarella, programme manager at Safer Sounds commented, "We are delighted that OrderPay is partnering with us and are taking a holistic and meaningful approach; not only offering training to the industry, but also implementing the 'Ask For Angela' badge for consumers. It's absolutely vital that venues are trained in recognising vulnerability and how to respond to people who ask for Angela. Initiatives like this mean we can offer help to more people than ever."

More information: www.orderpay.com/ask-for-angela Book your ticket: https://tinyurl.com/4enpfk4f

Free ‘Getting Games Ready’ Training to Prepare for Birmingham 2022 Commonwealth Games A new training programme with 7,000 free places will prepare tourism businesses across the West Midlands to deliver an unrivalled visitor experience at every touch point during the Birmingham 2022 Commonwealth Games.

aims to leverage the profile of the Birmingham 2022 Commonwealth Games to, among other objectives, attract more international and domestic tourists and additional major events to the West Midlands and wider UK.

2.5 million people are expected to engage with the Birmingham 2022 Festival, and a further 1.2 million people to experience the Games, putting the West Midlands on the global stage and presenting a significant opportunity to local businesses.

Becky Frall, Head of Visitor Attraction at the West Midlands Growth Company, added:

Those that deliver a world-class experience open the door to positive reviews, repeat custom and increased sales. To equip businesses with the appropriate skills and knowledge to create positive experiences and set the West Midlands apart as a destination, up to 7,000 visitor-facing employees from tourism businesses across the region will take part in the ‘Getting Games Ready’ training programme for free.

Andrew Lovett OBE, Chair of the West Midlands Regional Board for Tourism, said: “The Getting Games Ready programme is an important – and free – tool for local businesses to access ahead of the Birmingham 2022 Commonwealth Games, allowing visitorfacing staff to enhance customer service skills and local knowledge of the West Midlands. This training will ensure that the experiences of visitors to Birmingham and the West Midlands are positive and memorable, encouraging people to return and enjoy our region’s great visitor attractions and world-class hospitality time and again.”

“The Getting Games Ready training programme will be interactive and easily accessible, providing a critical upskilling opportunity as the West Midlands prepares to welcome an influx of domestic and international visitors throughout 2022.

“Delivered through our Business and Tourism Programme, the training offers support for visitor economy businesses recovering from Covid, with benefits that our destinations will reap into the future, as visitors recommend their fantastic experiences to friends and family.”

Sports and Tourism Minister, Nigel Huddleston said: “Birmingham 2022 is an incredible chance to promote the West Midlands as a premier tourism destination. This programme will help local businesses provide a first-class service to visitors this summer so the industry can capitalise on this once-in-a-generation opportunity.”

To demonstrate a commitment to customer service excellence, businesses that train more than 80% of front-line staff using the programme will also be eligible to apply for ‘Getting Games Ready’ Business Recognition.

Brains Set to Sell 100 Pubs The project is being delivered as part of the Business and Tourism Programme, a three-year initiative which

Available now, tourism businesses can secure free places for their employees by visiting welcomewm.com

WELSH brewer SA Brain is said to be close to selling the freeholds 100 of its pubs to a private equity firm.

offload approximately 100 pubs to Song Capital and Cerberus Capital Management, the former owner of Admiral Taverns.

At the end of 2020 it was announced Marston’s would operate 156 of the brewery’s pubs across Wales on a combination of leased and management contract arrangements.

Plaid Cymru Senedd Member for South Wales Central Rhys ab Owen said he was concerned what the deal would mean for Brains’ long term future.

In December 2020, Brains struck a deal with Marston’s, the London pub group, to operate 141 of its pubs under the Welsh brewer’s brand as it wrestled with the financial pressures caused by the COVID-19 pandemic. At the time the firms said the deal would secure 1,300 hospitality jobs in Wales and provide Brains with a rental income.

Sky News has reported that SA Brain is now close to agreeing a deal to

He said: “It is such an iconic Welsh brand which seems to be disappearing.

“I can remember as a kid going to town on a Saturday morning or a Sunday and you could just smell the hops, it was such an iconic smell for Cardiff.

“It has been a huge part of Cardiff for well over a century and it’s sad to see so much of it being sold off. It doesn’t seem pubs are part of its future but it would be nice to know what Brains see as their future really.”

Promotional Offers “Key to Driving Consumers to Eat Out of Home Issue 93

A new report from TWC revealsthat promotional offers are an important driver for meals out, to keep costs down, particularly for younger consumers.

CLH Digital

11

“Our research showed that over half of UK adults are happy for businesses to collect data about their

spending and purchasing habits in exchange for better personalisation of offers. This is particularly true of

Younger shoppers, particularly Millennials (aged 25-44) were most likely to agree with this statement, which is a challenge for the hospitality industry with this cohort eating out more than older age groups.

younger consumers, with two-thirds of 18–34-year-olds agreeing with this statement.”

Sarah Coleman, communications director at TWC, said: “Consumer demand for promotions isn’t going to go away with looming high inflation so operators need to ensure that there is a clear benefit from running any deal, whether that is to drive footfall, increase transaction spend or collect customers’ details.

teria determining venue choice included searching for healthier options, availability of plant-based alternatives

The report also highlighted the importance of reviews when selecting a hospitality venue to visit. Other criand the opportunity to try new cuisines.

Rutland Hotel Celebrates Discovery of Local Ichthyosaur ‘Sea Dragon’ with Short Story Competition

A Rutland hotel is celebrating the discovery of the newly famous ichthyosaur ‘sea dragon’ with a creative short story competition – offering winners the chance to enjoy a free restaurant meal and overnight stay.

The team at Rutland Hall Hotel & Spa were ‘blown away’ when the fossilised remains of a 180 million-year-old ichthyosaur, a 10-metre-long sea predator from the early Jurassic Period, were discovered in the Rutland reservoir – just a stone’s throw away from the hotel itself.

To celebrate the unprecedented discovery of one of the largest and most complete skeletons of the prehistoric species found anywhere in the world, the hotel is launching a competition encouraging the public to pen a compelling ‘Beast of Rutland’ short story, that links with the mysterious and almost mythical ‘sea dragon’.

Storytelling Week (6th February). Prizes will be given to the top three entries, with first place getting a dinner, bed and breakfast package, second getting a bed and breakfast stay, and third getting an evening meal in the restaurant.

Discussing the short story competition, John Higham, General Manager of Rutland Hall Hotel & Spa, said: “We were shocked to hear the recent news that a 180-million-year-old ‘sea dragon’ had been discovered in the Rutland reservoir.

“With our hotel located right next to the Rutland waters, we knew we had to celebrate this momentous discovery with a competition. To pay homage to ‘National Storytelling Week’, we encourage guests to get their creative juices flowing with a short story about the ichthyosaurus.”

Open to all ages, the hotel welcomes a creative and imaginary interpretation of the discovery, differing from the official scientific explanation, which involves the shallow sea setting over Rutland millions of years ago.

He continued: “We are delighted to announce that the winner of the short story competition will be able to enjoy a free meal at our newly opened Blossoms restaurant, in addition to an overnight stay in one of our newly refurbished bedrooms.

Bonus marks will be awarded to budding storytellers if they can successfully tie their tall tales of the ancient creature to Rutland Hall Hotel & Spa.

“We welcome entries from people of all ages and are very excited to see the creative interpretations of the Rutland-based ‘sea dragon’. Don’t forget – bonus points will be awarded to those who successfully link it to our very own Rutland Hall Hotel & Spa. Good luck!”

Entries close on Sunday 30th January and winners will be announced on the final day of National

Issue 93

CLH Digital

13

Company Insolvencies Increase as Tough Year Ahead Forecast Insolvency figures released for December 2021* by the Government’s Insolvency Service showed a 20% increase in corporate insolvencies compared to the same month last year (1486 in December 2021 and 1237 in December 2020). They were also 33% higher than the number registered two years previously (pre-pandemic; 1120 in December 2019).

“These challenges will put multiple added pressures on businesses in the coming months, particularly those that weren’t in robust financial health before Covid, so it’s critical businesses act early and seek advice if they are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to continue trading and recover.”

In December 2021 there were 1,365 Creditors’ Voluntary Liquidations (CVLs), which is 37% higher than in December 2020, and 73% higher than in December 2019. Other types of company insolvencies, such as compulsory liquidations, remained lower than before the pandemic.

“The biggest increase is in Creditors’ Voluntary Liquidations, where directors have chosen to place their business into an insolvency process. In part this may be because creditors can now take enforcement action, forcing directors to take pre-emptive action.

Challenging 2022 ahead as corporate insolvencies forecast to rise

A MESSAGE TO COMPANY DIRECTORS

Leading restructuring and insolvency professional, Oliver Collinge from PKF GM said: “The continuing increase in corporate insolvency numbers is not surprising. December was a tough end to the year for many firms with the increasing numbers of cases due to the Omnicron variant and ‘Plan B’ hitting footfall and sales in the normally lucrative pre-Christmas period.

“Many distressed businesses have managed to keep afloat by making use of the high level of government support available. However, as businesses have now started to repay BBLS and CBILS loans as well as deferred HMRC liabilities, pressure on cash is growing and we may continue to see the overall number of business failures increase. Higher inflation, staff shortages, increasing energy prices, supply chain challenges and the need to repay Covid incurred debt, are all likely to lead to increased numbers of insolvencies during 2022.”

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

“For those businesses that are struggling, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base?

Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.”

Pub Converts Cabin into Village Store for Rettendon Residents Publicans Rachel and Kevin Sarbutts have come to the rescue of locals by opening a new village store at The Rettendon Bell in Rettendon, Essex.

Rachel said: “It has been such a challenging time for local people and the village store will be such a lifeline. Getting this up and running has been such a team effort with both staff and local tradesmen helping us.”

The pub opened the new shop in a cabin in its car park, offering a range of essentials and fresh produce, bread and meat.

Kevin added: “All the staff in the pub will also be serving in the shop meaning that everyone will see a familiar face when they pop in to pick up their shopping. We are currently looking at setting up a click and collect service and are also keen to run deliveries so that we can meet the needs of the most vulnerable in our local community.”

The village store was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

The store is needed in the village as there are no other shops and it is a five mile round trip to the nearest supermarket. The shop also supports other local suppliers with the fresh produce supplied by B. Curtis Greengrocers in Billericay and the meat from S R Cooper Butchers in Basildon.

Pub is The Hub regional advisor Jeremy English said: “The opening of the store at The Rettendon Bell has great support from those living in the village.

“There are also future plans for a Sub Post Office at the pub which will be another big benefit for those living in the area.”

SLTA Welcomes Easing of Measures but Expresses Concern Over Covid Passports Uncertainty Issue 93

CLH Digital

15

The SLTA (Scottish Licensed Trade Association) has welcomed the announcement by the First Minister that the coronavirus restrictions introduced in response to the Omicron wave will end on Monday.

announced today to the Covid certification regulations that have seen some premises avoid certification by placing tables on their dancefloor, Mr Wilkinson said: “This could have a huge impact on ‘hybrid’ premises.

However, the SLTA expressed concern over the continuing rules surrounding nightclubs as well as the threat of extending the Covid certification scheme to the wider hospitality industry that “is still hanging over businesses”.

“Large numbers of pubs that wouldn’t normally have any need to employ door staff could now have to do so, leading to increased staffing and running costs at a time when they can ill afford it. We eagerly await clarification on what the ‘reasonably minor change’ will be.”

Colin Wilkinson, SLTA managing director, said: “We are delighted that businesses can now look forward to the removal of one-metre physical distancing measures along with table service no longer being required although we would have preferred the lifting of these measures with immediate effect.

“The First Minister said that the Scottish Government had reached a difficult decision in deciding not to extend Covid passport certification beyond nightclubs to other parts of the hospitality sector – to all pubs, bars and restaurants – but we remain concerned that this option is still on the table.”

Expressing concern about the existing restrictions affecting nightclubs and the “reasonably minor change”

Mr Wilkinson also said that the First Minister appeared to be “dragging her heels” on the Government’s new strategic framework on dealing with Covid that she first mentioned two weeks ago.

“Where are the details,” he asked. “Why are we still waiting? We need urgent clarity on this now, not next month. It is encouraging that Ms Sturgeon alluded to the fact the Government will be engaging with businesses about a return to a more hybrid approach from the start of February but with every day that passes, the more difficult it becomes for businesses to start planning for the future.”

Who Ate All the Pies? National Pie Day January 23rd!

Steak and Kidney pie has been named the UK’s most popular savoury pie according to new national research.

Analysts from Foodhub researched orders placed via the app and website to determine the nation’s pie eating habits ahead of National Pie Day (January

23rd).

Steak and Kidney was the most popular savoury pie ordered throughout 2021, accounting for 11.3% of overall pie orders. This was followed narrowly behind by the classic Chicken and Mushroom with 11.2% and Steak rounding off the top three (9%).

However, whilst Steak and Kidney was king of the savoury pies, the UK’s sweet tooth meant it was the humble Apple Pie, which was named the nation’s most popular sweet treat overall, accounting for

9.6% of orders placed via Foodhub.

This was followed closely behind by Banoffee Pie, whilst an American original Tennessee Toffee Pie landed the third spot.

Whilst the sweet pie top three shows no change when compared to order data from last year, it appears Steak and Kidney has caused an upset in the savoury section, as Chicken and Mushroom has been knocked down from its previous pole position as the country’s most popular pie.

Ardian Mula, Foodhub spokesperson said: “A savoury pie is such a classic British cuisine, so it comes as no surprise to see Steak and Kidney take the top spot. This shows an interesting consumer change, following on from last year’s study, as Chicken and Mushroom have been knocked down to second.

“We’re already looking forward to seeing how the nation’s tastebuds change in 2022 and what pie comes out on top next year! We were surprised to see that a vegetarian option didn’t make the top five, as Cheese or Cheese and Onion are usually a classic choice not just amongst plant-eaters, but meat-eaters too.

“However, it came as no surprise to see Apple Pie take the sweet

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BRITAINS TOP 5 SAVOURY PIES ORDERED THROUGH FOODHUB 1. Steak and Kidney (11.3%) 2. Chicken and Mushroom (11.2%) 3. Steak (9%) 4. Beef and Onion (8.5%) 5. Meat and Potato (2.8%)

BRITAIN’S TOP 5 SWEET PIES ORDERED THROUGH FOODHUB 1. Apple (9.6%) 2. Banoffee (2.3%) 3.Tennessee Toffee (1.2%) 4. Sweet Mince (1.2%) 5.Lemon Meringue (0.1%)

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Mandatory Vaccinations and Sick Pay 18

CLH Digital

Issue 93

By Damian Kelly, partner and head of the employment law team at law firm Lodders (www.lodders.co.uk) Recent policy announcements by the likes of Morrisons, Ikea and Next have heightened focus on how employers are handling the continuing COVID19 pandemic.

These employers have announced plans to reduce sick pay for unvaccinated staff in the UK who are forced to self-isolate due to COVID19.

This comes as the continuing impact of COVID generates a ‘perfect storm’ for many employers, who face the combined challenges of increased infection rates, increased absence rates, labour shortages and a resulting increase in wage demands.

Companies have already started to raise their prices to customers in response. Another weapon in their armoury is to cut staff costs – and a key staff cost is the cost of absence. With Statutory Sick Pay (SSP) still less than £100 per week, employers stand to save significant costs by reducing sick pay from full pay to SSP. These moves are not without potential risk. Reducing sick pay for all unvaccinated staff required to self-isolate could well lead to claims for unlawful discrimination by disabled employees who claim they could not be vaccinated due to a medical condition. It is notable that Morrisons, Ikea

and Next are all reported to be maintaining full sick pay for unvaccinated employees who test positive for COVID19 (as opposed to those employees required to self-isolate due to close contacts) and for those employees who have ‘mitigating circumstances’, eg medical exemptions for vaccination. Employers would be well advised to follow the same path to minimise their legal claims exposure.

Employers should also consider the terms of their contractual sick pay policies to check that reducing sick pay in these circumstances doesn’t represent a breach of contract. If it does, they could face claims for unpaid wages and constructive unfair dismissal.

In addition to purely legal risks, employers should be mindful of damaging staff morale. How employers continue to handle the pandemic will go a long way to establishing strong levels of employee engagement. These can be hard won but easily lost. Employers considering policy changes are advised to focus strongly on their communications. They should make sure they maintain a dialogue with staff and employee representatives, setting out the rationale for proposed policy changes and answering queries which are raised in response. They should also renew steps to encourage all staff to get vaccinated wherever possible.”

Hotel Staff Free-Wheeling to Work (l-r) Rosie Radwell from the Marsham Court Hotel, Peter Ruscoe from the Coastal Bid, Theo Iakimov of the Miramar Hotel and Fiona McArthur of the Coastal BID

“Tourism is vital to the local economy and when people visit we want to ensure they have the best time possible so they will return.

Hotel staff working on the East and West Cliffs can commute free on Beryl bikes and scooters thanks to Bournemouth Coastal BID.

“If hotels are understaffed guests won’t have the same experience and hard won reputations are easily lost.

“Our partnership with Beryl aims to incentivise people to consider hotel work by giving them free transport.

Funding made available from the ‘business improvement district’ will help recruitment and take more vehicles off the road.

“By doing so we are also taking combustion engines off the roads, which reduces congestion and pollution.”

A partnership between the Coastal BID and the UK’s leading micromobility company, Beryl, means hotel managers will be provided with codes that staff can use to access the green transport.

Beryl CEO, Phil Ellis, said: “We want to inspire more people to take up sustainable travel options to help reduce road congestion and improve air quality.

“Partnership schemes such as this can hopefully inspire even more people to incorporate active travel into their daily routines.

The initiative is designed to help hotels recruit staff, which has been difficult since the pandemic began and will become harder during the summer when tourism spikes.

Fiona McArthur from the Coastal BID said: “Hospitality has been horribly hit by the pandemic and staff have left the industry.

“There is also a widespread candidate shortage in the sector and we don’t want businesses to be operating with a skeleton staff.

“As well as being sustainable, cycling is also fun and a great way to exercise and keep healthy; so hopefully this will act as a good incentive for people to consider employment in tourism and help a fantastic industry get back on its feet.”

Tourism in Bournemouth is estimated to be worth more than half a billion pounds and it supports many thousands of jobs across the conurbation.

Commercial Microwave Ovens – Ideal For The Environment (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 of parts not included in the manufacturer’s warranty.

On all good high powered microwave ovens there is a ceiling plate

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!

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.

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

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

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

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

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

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

For full information of the entire range of microwave ovens and Microsave® Cavity Liners, please contact Regale on 01329 285518 or email microwaves@regale.co.uk or see page 12.

How New Management Systems are Innovating the Hospitality Industry 20

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The Stirling Highland (www.stirlinghighlandhotel.co.uk)from the Carin Collection, have recently looked at how new management systems are innovating the hospitality industry.

Technology has certainly become an intrinsic part of our day-to-day lives, from the retail industry, to food and beverage outlets, and even within the health and fitness industry. It’s all around us, in varying formats, making processes more efficient.

It has refined some of our older approaches, and in the hospitality industry this is certainly true. Technological advances are leading the way forward for the future of hotels, and with the sector now free from COVID-19 restrictions, venues are looking for ways to improve the guest experience with technology.

A staggering recent statistic has suggested that 75 per cent of activities in hospitality could one day become automated — so where exactly are we heading on this journey into the future of hotels? Join Cairn Collection, owner of the Stirling Hotel, and explore a whole host of new innovations which are changing the face of hotel management systems.

THE 21ST-CENTURY CHECK-IN DESK The digital age is constantly finding new ways to innovate and prove its value and worth for modern consumers, and the breadth of technology that is slowly becoming more widely available is transforming the hospitality industry. In the past, connotations of a check-in desk were long queues and excessive pieces of paper — from room service menus to a mini catalogue of highlights of the local area.

Technological innovations such as face recognition is one of the major ways that this process is changing. A handful of hotels have already trialled or introduced artificial intelligence (AI) into their daily running, and it looks set to become far more mainstream by 2025. From paying the bill by using biometrics to allowing hotel managers to handle data more efficiently, AI looks set to be welcomed with the potential for it to reduce costs by 13 per cent.

The entire hotel check-in process could become automated, making one of the most established parts of the hotel experience redundant — but staff could be freed up to engage with customers, allowing them to get into their rooms quicker in the meantime. Many venues have even gone fully paperless when it comes to checking in, choosing instead to uploads the process to cloud computing systems where information can be stored and viewed by connected devices.

CONVENIENCE IS IN THE KEY After having checked in to a hotel, guests will want to explore the room that they’ve booked. Doing so has never been easier, and the classic magstripe locks which were once the most commonly used method of accessing hotel rooms are being progressively phased out. More and more hotels now operate their room unlocking facilities through mobile phone-connected technology, near-field communication (NFC).

This technology allows for data transfer at up to 424 kb per second, and it is enabled when connected devices come into contact with each other. Most mobile key systems require guests to download and activate a key through the hotel’s digital app, and upon arrival they are able to use the activated key to unlock the door to their hotel room. Combined with online/digital check in services, guests can use the e-key to check in early or at a time that suits them best, knowing that they don’t have to wait around to pick up a physical key.

Small touches like this build a sense of brand familiarity for customers, as well as streamlining their hotel experience, and this distinguishes them from competitors.

A ROOM AND THEN SOME Of course, hotel management systems also need to account for the experience that guests have while staying at the venue, and technology can do a lot to enhance this. Hotels have to innovate the spaces that they are presenting to their customers and technology has become a valuable asset to help enhance customer satisfaction, as the hotel room is certainly not simply a place for rest anymore.

Voice enabled devices are becoming common features in rooms, with popular models such as Google Assistant, Apple’s Siri, and Amazon Echo providing guests with information on the local area — if you’re looking for the perfect backdrop to the business dinner you’re attending, just ask Alexa! Hotels could even record and distribute their own personalised voice messaging to help re-enforce the brand presence into the technology.

As the generational switch to millennials and Gen Z continues, the need for an experience has grown and, through a mixture of technology, hotels can cater to these revised consumer needs. From setting up messaging platforms to providing a remote control which monitors absolutely everything in the room — from atmospheric mood lighting to music streaming services and more, a hotel room can be whatever the user wants, and the experience is therefore generated by the customer.

Technology doesn’t stop advancing, and there are constantly new, refined approaches to hotel management systems which have marked a stark departure from ways of the past. With guests returning after over a year of COVID-19 restrictions, competition for their business is even tougher. Technology can help you attract and retain customers by offering services above and beyond what they’d usually receive.

Expedia Group Reveals Industry Outlook and Predictions for 2022 22

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Issue 93

Expedia Group has released a new report called Traveller Value Index: 2022 Outlook, based on a new study conducted in collaboration with Wakefield Research among 5,500 adults across eight countries, combined with Expedia Brands proprietary data. The findings suggest that after two years of enduring a global pandemic, people value travel and personal time more than ever.

Simultaneously, travellers have started to adapt to the realities of COVID-19, ranking flex travel at the top of their priorities and focusing intently on travelling for good, including taking steps such as tipping industry workers more and choosing less crowded destinations to limit the effects of over-tourism. The report underscores the resilience of the industry and reveals how travel companies can adapt to achieve a competitive advantage in this rapidly evolving environment.

use of their vacation time, and in some cases, combine work and play. More than half (56%) of those who often work remotely will take a “bleisure” style trip — extending a work trip for leisure, or vice versa.

• The 2022 Vrbo® Trend Report also found that, compared to pre-COVID, 84% of U.S. families have a greater appreciation for vacation time and 77% have a greater appreciation for separating professional and personal life.

INVESTMENT IN TRAVEL WILL BOOM COMPARED TO PRE-PANDEMIC.

“Travel is about to experience a year unlike ever before as people plan purpose-driven trips, value vacation time more, and up their investment in unique experiences,” said Ariane Gorin, President, Expedia for Business. “Still, travellers are preparing themselves for possible trip changes as COVID-19 persists, and they want an array of options at their fingertips. Travel companies that prioritize safety and wellbeing, innovative solutions, and transparent communication will be the clear leaders as the entire industry shifts from survival mode into accelerated demand and growth.”

Findings from the report include:

THERE WILL BE A SURGE IN TRAVEL FOR PERSONAL WELLNESS. • The pandemic caused people to reflect on the importance of spending time with family and preserving their wellbeing. Most people (81%) plan to take at least one vacation with family and friends in the next six months, and the majority are seeking quick doses of adventure, with more than three quarters (78%) expressing an interest in frequent short trips.

• Similarly, the Expedia® 2022 Travel Trends Report found that nearly half of all UK travellers (42%) are searching for a relaxing holiday to help their mental wellbeing following a stark rise in mental health issues over the pandemic.

THE NEW WORLD OF WORK WILL ALTER TRAVELER PRIORITIES. • As companies prepare to return to the office and evolve remote work policies, employees are looking to make greater

• More than half (54%) of respondents say they plan to spend more on trips than they did before the pandemic.

• Two in 5 (40%) plan to use loyalty points for at least part of a trip in 2022, with Gen Z in the lead.

PEOPLE WILL TRAVEL MORE RESPONSIBLY AND CONSCIOUSLY, WITH AN INCREASED FOCUS ON SUSTAINABILITY. • Over half of people (59%) are willing to pay more fees to make a trip sustainable, and 49% would choose a less crowded destination to reduce the effects of over-tourism.

• Nearly half (43%) will add in extra time for services and transit, helping to minimize long lines, stress on workers, and missed flights.

TRAVELERS WILL BE ON THE HUNT FOR GREAT DEALS AND FLEXIBILITY. • As we saw in What Travelers Want and Traveler Value Index is an absolute must in the eyes of travellers. Almost all (84%) respondents agree that a discounted fee is influential when booking a flight online.

• A nearly identical percentage (83%) say flexible fare options makes a world of difference.

The full report can be downloaded from https://welcome.expediagroup.com/en/research-and-insights/the-traveler-value-index, containing more data from the study and actionable steps for travel companies based on the findings to help to grow traveler loyalty, trust, and business in 2022.

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

Low and Alcohol Free DrinksIt’s Not All About “Dry January” 24

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John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK discusses the rise and popularity of no and low alternative stock 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.

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.

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.

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.

Even when moderating, drinkers remain category loyal - meaning a cider drinker would prefer to choose a non-alcoholic cider than a zero-alcohol 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.

BEER Heineken 0.0 is the number one no and low alcohol brand . Catering to the 65% of UK adults proactively

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

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

UK Trade Deal with Australia Set to be Undermined by ‘Sunshine Tax’ on New World Wines prospects in the largest export market for Australian wine growers and UK consumers. The new duty could add up to 40 pence to a bottle of Australian wine for UK customers.”

Chancellor Rishi Sunak’s reform of alcohol duty will penalise popular red wines from Down Under Wine Drinkers UK, a collection of leading wine lovers, makers and sellers today joins forces with its Antipodean partners, calling on the Government to reverse a flaw in its alcohol duty reform that will make New World wines more expensive to buy, reversing a potential benefit of a trade deal with Australia. The heat is on Liz Truss as she tries to cement security and trade ties Australia, with the Foreign Secretary having already been grilled by the Australian media over proposed increased in wine duty, an experience likely to be replicated in her engagement with politicians there.

Tony Battaglene, chief executive of industry lobby group Australian Grape and Wine, said. “It is unfortunate that the result of the free trade agreement will be directly impacted by this (tax). We are hoping they will look at it and come to a better solution. At the moment, it is very concerning.

“This will discriminate against red wine imports. We estimate it will add 40p to the price of a bottle, and that’s a lot when you’re talking about a wine that is £5.”

It’s a far cry from when Chancellor Rishi Sunak boasted of ‘taking advantage of leaving the EU’ when he announced the biggest reform of alcohol duties for more than 150 years in his October budget statement, and the Department of International Trade has promised big savings on Australian wine imports. But under current Treasury proposals duty is set to increase on wine with alcohol content above 11.5%, which means wine from hotter countries like Australia will be taxed more because their grapes naturally produce more alcoholic wine, cancelling out the benefits of the free trade agreement.

A spokesperson from Treasury Wine Estates comments: “The proposed new Alcohol Duty system in the UK will significantly impact the Australian wine industry and increase costs for UK consumers. We understand it will wipe out the £26 million benefit for Australian wine growers agreed upon in the recent UK/Australia Free Trade Agreement, replacing it with £70 million of costs and diminish future growth

As the Government looks to further its Global Britain agenda with international trade deals, the so-called ‘Sunshine Tax’ will hit not just Australian wines but some of Britain’s favourite imports from, New Zealand (Sauvignon Blanc), South Africa (Pinotage), the United States (Cabernet Sauvignon) and Argentina (Malbec) because they tend to have a higher ABV per bottle.

As the consultation on the Treasury’s five-point plan continues, which is due to take effect in 2023, Wine Drinkers UK is calling for fairer treatment of wine in the proposals.

Wine is the UK’s favourite alcoholic drink but tax rises on wine have far outstripped those on other alcoholic drinks and twice as fast as that on beer. The last cut in duty on wine was in 1984 when Nigel Lawson was Chancellor under Margaret Thatcher.

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.

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Leading UK Wholesalers See Subdued Growth in 2021, as Brexit and Pandemic Take Toll on Foodservice According to the new Lumina Intelligence UK Wholesale Market Report 2021/22, overall, the UK’s leading wholesalers experienced growth of +3.7% in 2020/21, versus +3.9% in 2019/20.

This decline has been driven by foodservice wholesalers, who experienced significant declines during the pandemic, with Brakes seeing decline of -34.3% and BFS Group (Bidfood) -24.8%.

Traditional and hybrid wholesalers reported turnover growth of over +10% in 2020 due to increased demand for grocery services. Costco and Morrisons were the two fastest growing wholesalers, up +15.8% and +15.6% respectively.

In terms of market share, leading traditional wholesalers grew share of combined value by +6.4ppts to 84%. Foodservice wholesalers, Brakes and Bidfood, have seen their combined share of the top 9 leading wholesaler turnovers decline by 6.6ppts to just 7.9%.

When asked, retailers were least satisfied with guaranteed availability of products and category advice from wholesalers. 40% of retailers scored their wholesaler five out of 10 or less for guaranteed product availability and 27% scored five out of ten or less for category advice.

In respect to category advice, 44% of retailers say that they have not heard of the upcoming HFSS legislation,

rising to 54% for independent retailers. Half (50%) of retailers expect updates on legislation from their wholesaler.

In contrast, accurate invoicing and billing, product quality, friendliness of drivers and ordering process are the areas where retailers were most satisfied with their wholesaler.

Similarly, foodservice operators are also most satisfied with accurate invoicing and billing, product quality, friendliness of drivers and ordering process. In general, they are lot more satisfied than retailers. However, loyalty schemes, category advice and guaranteed availability were the top causes of dissatisfaction.

In terms of HFSS, 47% of foodservice operators stated that they were unaware of the legislation – 3ppts higher than the retailer figure. Despite HFSS having minimal impact on hospitality, 56% of operators are worried that a similar legislation will be introduced within hospitality.

Commenting on the results, Insight Director at Lumina Intelligence, Blonnie Whist, said: “The last 18-24 months have been incredibly turbulent for the wholesale industry. Despite high sales, traditional wholesalers were faced with significantly increased demand that cause huge pressure on the supply chain. In contrast, foodservice wholesalers saw demand fall off a cliff. It is no surprise that guaranteed product availability was one of the issues highlighted by operators and retailers, however there was arguably little more wholesalers could have done. With restrictions easing, we expect to see a further rebalancing between foodservice and retail, which will enable greater normality and more robust demand planning.”

“The lack of awareness around HFSS should be a red flag for wholesalers, who should take this opportunity to show support to its customers and generate loyalty by nurturing them through the process with advice.

Whilst many won’t be affected, there is a duty of care on the industry to ensure everyone is aware of what is coming up.”

Find out more about Lumina Intelligence’s Wholesale Market Report 2021/22 here - https://store.luminaintelligence.com/product/uk-wholesale-market-report-2021/

WTTC Predicts a Strong Recovery of the European Travel & Tourism Sector in 2022 The World Travel & Tourism Council (WTTC), which represents the global private Travel & Tourism sector, has revealed bookings for intra-European travel over the Easter period have increased by more than 250%, while summer bookings are currently 80% above 2021 levels.

According to WTTC’s knowledge partner ForwardKeys, the leading travel data and analytics company, intra-European flight bookings for the busy Easter and summer periods have surged ahead of last year, giving a welcome boost to Travel & Tourism businesses across the continent.

During WTTC’s participation at FITUR, the international tourism fair taking place in Madrid this week, the global tourism body gave hope to the struggling sector.

Forward Keys booking data revealed a strong recovery for intra-European travel for Easter and summer, set to increase by more than 250% and 80% compared to 2021, respectively.

Julia Simpson, WTTC President & CEO, said: “Latest booking data shows Europeans are positive about travelling again. Bookings for Easter and summer are looking strong. Omicron has affected the start of the year, but as infections peak and the symptoms remain mild people are booking again.

“The problems occur when governments react with travel restrictions. The World Health Organisation says that closing borders is pointless when Omicron is already prevalent in society. All it does is damage the economy and livelihoods. ‘ “According to latest scientific evidence, although more transmissible, Omicron is less severe and leads to less hospitalisations and deaths. Therefore, we are calling on governments to reduce all travel restrictions and allow fully vaccinated travellers to move freely.

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“Spain, that is hosting FITUR, a major Travel & Tourism trade fair, is keeping its borders open and is backing free movement and the economy.”

According to the booking data, intra-European travel during Easter and summer in 2022 is expected to perform below pre-pandemic levels by only 38% and 45% respectively.

However, as countries across the continent continue to relax travel restrictions, early indications show the recovery is gaining momentum and could edge even closer to 2019 levels as we head towards the summer.

In addition, during the first quarter of 2022, intra-European travel has witnessed a 275% surge in bookings, while latest booking data shows that international arrivals to European destinations will see an over 280% increase, compared to the same period in 2021.

Spain is poised to be the most popular destination for European travellers, with intra-European arrivals to Spain during the first quarter of 2022 currently up by 320% (YOY), followed by Turkey.

As travel restrictions continue to ease and consumer confidence continues to grow, the European Travel & Tourism sector should expect an increased demand for travel with a significant boost in bookings in the upcoming months.

In 2019, the global Travel & Tourism sector contributed nearly USD 9.2 trillion to the economy and represented 10.6% of all jobs (334 million).

According to WTTC’s research, in 2020, when the pandemic brought international travel to an almost standstill, 62 million jobs were lost, and the sector’s contribution to the global GDP fell by a staggering US$ 4.5 trillion.

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

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

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

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

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

Through a succession of ever more refined decora-

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

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

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

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

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

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

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

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

Shanty Spirit

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

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

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

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

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

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

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

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

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

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

Our range of Carbon heaters offers two voltage

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

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

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

Since restrictions have been lifted DMS Graphics Ltd have been

is a catalytic convertor for deep fryers!

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

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

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

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

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

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

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

Our product range includes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pump Technology Ltd. Pumping Systems for Commercial Kitchens NEW

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

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

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

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

See the advert on page 13.

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Chefs' Buyer's Guide

Bake It Real 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 sales@sausageman.co.uk 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 primroseherd@tiscali.co.uk

Chefs' Buyer's Guide

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

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

CLH Digital

www.primroseherd.co.uk

priced at just £100.

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

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

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

Riso Gallo Commit To Sustainable Program

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

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

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

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

G

Guaranteed - 100% Sustainable

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

A

Authentic - 100% Premium Quality

Riso Gallo guarantees the origin of the rice.

L

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

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

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

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

L

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

O

Original – No.1 in Italy

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

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

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

31

The Source Trade Show Preview

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

South West Labels

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

The labelling gun market can be complicated. Many products are

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

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

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

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

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

known by different names depending on their use.

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

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

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

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

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

SEE US ON STAND H33

Cleaning, Hygiene & Infection Control

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

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

THE RIGHT PRODUCTS FOR...

CLEANING SURFACES...

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

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

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

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

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

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

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

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

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Cleaning, Hygiene and Infection Control Issue 93

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

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

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

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

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

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

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

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

GO THE EXTRA MILE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Encouraging Better Handwashing with Hand Hygiene, Anywhere… Anytime!

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

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

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

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

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

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

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

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

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

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

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

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

38

CLH Digital

Issue 93

Hospitality Technology

How to Improve Digital Ordering as a Bar or Restaurant

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

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

ordering from employees.

want me to sign away my life.”

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

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

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

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

Adding the wow factor and engaging with guests is

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on the facing page for details.

40

CLH Digital

Issue 93

Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

Bizimply CEO Conor Shaw said: “So many of our

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

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

Visit Bizimply at www.bizimply.com

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

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

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

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

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

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

Book a demo today!

Hospitality Technology

Issue 93

CLH Digital

41

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CONTINUED TECH ADOPTION AND ACCEPTANCE CROSS-GENERATIONS

PAYMENT METHOD EXPERIMENTATION

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

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

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

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

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

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

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

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

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

42

CLH Digital

Issue 93

Outdoor Spaces

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

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

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

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

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

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

The Bio Climatic Pergola from CambridgeStyle Canopies

products on mainland Britain. We have a chain of partners that can assist you locally.

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

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

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

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

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

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

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

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

to buy budget as the continual bumps and scrapes outdoor goods

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

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

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

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

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

Sounds too good to be true?

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

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

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

Our range of Carbon heaters offers two voltage

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MST Auctioneers

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

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

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

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

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

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

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

Caterer, Licensee & Hotelier Tel 01202 552333

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

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

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

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

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

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

Who’s behind fleXtations?

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

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

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

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

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

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

Design and Refit

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

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

www.ilfchairs.com

Perfect Refrigeration Performance, Outstanding Energy Efficiency

German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business.

Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner.

Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment.

The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants.

Liebherr's under-worktop

appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect.

The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency.

To find out more information please see that advert below.

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

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Weathering the Financial Storm It’s undoubtedly been a difficult time for many within catering and foodservice. With the combination of Brexit, COVID-19 and pinches to the economy, it’s no wonder many are looking to diversify or change to stay afloat.

Rick Smith, MD of Forbes Burton (www.forbesburton.com), a business advisory firm specialising in insolvency, suggests how businesses can make the most of their situation.

It’s often the small changes that make the most amount of difference. If firms within catering and food are concerned with the state of their business, they should take steps to remedy this as soon as possible. For example, taking a look at your current strategy could work wonders. Is there anything that could be changed easily? It’s best to make a point of this, speak to professionals who may be able to identify weak areas and help strengthen your offering as well as your finances.

Restrictions have taken over the past few years, with many in the catering industry suffering from a lack of live events, cancelled plans and a general recruitment problem that is yet to be solved. All these things can compound to make what is usually a lucrative, seasonal business a success into an unstable, fraught experience.

If you don’t have a business plan to hand, then make sure you review or create one. Are there any areas of your business where costs could be cut? Could you plan for different scenarios of problems and how they can be overcome?

If you are struggling to find areas to save cost, looking at your suppliers could be a great start too. Just because you’ve been with the same one for 10 years and they’ve always been good doesn’t mean you have to stick with them forever. Do the research on any new suppliers beforehand though, reliability and fulfilment needs to be balanced with cost. An unreliable supplier can ruin your business, especially in a time where supply chains have been weakened overall.

You should also look at your marketing plan – has your niche market changed? Are you still using the right messaging and communications channels? Marketing shouldn’t be the first thing that gets cut when looking to save money, but making sure you are on the right platforms for your audience is essential. Otherwise you risk shouting into a void where nobody is engaged. Follow where trends dictate and learn to regroup and reuse content to get the maximum value from your marketing.

Cash-flow is a common problem within catering, from clients not paying on time to the rise in material costs and labour making their mark felt in a very real way. It should be an area that is closely watched. Quick fixes such as short-term cash injections may help, but is it just kicking the can further down the road if the business is actually no longer viable? It may seem obvious, but borrowed money has to be repaid. That piece of equipment you are thinking of purchasing might make you money in the long run, but what does it mean for your short-term cash flow? Could such a purchase cost you more than you think?

It’s always a good idea to take the time to negotiate too, there’s a real chance you might be able to talk to suppliers or clients to review terms or arrange payment structures. Could you arrange a retainer structure for fair use of materials or equipment? The possibilities are endless.

Whatever you do, there is always room for improvement and specialists out there to help. Burying your head in the sand is simply not an option.

Are You Struggling to RUN PROFITABLY Your Restaurant, Pub or Hotel Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL.

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

The Five HR Hurdles For The Hospitality Industry To Prepare For In 2022

By Charlotte Ashton, senior solicitor and head of immigration at ESP Law (www.esphr.co.uk) The hospitality sector, while trying to recover from the pandemic, has been hit with a significant shortage of workers. Brexit, combined with the displacement of many people during the COVID crisis, means employers are struggling to fill tens of thousands of vacancies.

HR teams can work with hospitality managers to ensure that policies and procedures around recruitment, training, retention, and promotion are clear and understandable so anyone joining a business can see there is a long-term future.

One appealing proposition for potential new recruits is the opportunity for individuals to complete apprenticeships – this also has a positive effect on employee retention. Government incentives are available for businesses who take on new apprentices too, which makes this an attractive option.

In addition to these issues, the industry acknowledges the need to ensure it is an attractive proposition for future employees by promoting potential career paths.

Therefore, when facing these challenges, HR professionals must be creative to ensure that any recruitment difficulties are mitigated, and hospitality can start to thrive following a period of extreme difficulty.

Many hospitality businesses have had to evolve their offer to keep going throughout the pandemic, which naturally results in a change in how staff work. This could mean that fewer front-of-house staff members are required, with more roles available for workers with particular skills – especially in kitchens.

Here are five concerns currently facing sector organisations, and the legal guidance and employee relations (ER) advice on how to tackle them…

HR teams can work with their managers to look at upskilling opportunities for staff to help boost motivation and morale. Development programmes can be planned too, with a view to long-term talent retention who make up a multi-skilled workforce.

3. WHY ORGANISATIONS MIGHT WANT TO FOCUS ON PROVIDING RETRAINING OPPORTUNITIES

1. THE BREXIT EFFECT

4. THE IMPORTANCE OF PRIORITISING WELLBEING

Much has been made of the impact of Brexit with many industry positions – normally held by EU workers – now being left open due to workers leaving the UK, and the need for new EU workers coming to the UK to hold a visa.

The pandemic has highlighted the need to focus on staff welfare with many individuals suffering mental health issues due to the distress and confusion of the pandemic. HR managers should review existing policies and focus on Employee Assistance Programmes and other benefits to ensure workers are fully supported.

When hiring from outside the UK, an employer requires a sponsor licence and the role will need to be considered skilled enough for the individual to obtain a visa.

The ‘skilled worker’ visa is intended to be a simpler process than its predecessor, the Tier 2 visa, however it still poses a challenge for the hospitality sector. The main issues centre on many roles not being considered skilled enough and those which are, may fall short on the required minimum salary.

Positions which may be sponsored include head chefs, speciality chefs, and sous chefs as well as hotel managers. Employers considering this option will need to take specialist advice to ensure the jobs they are trying to fill, will allow them to sponsor workers from outside the UK.

2. PROMOTING HOSPITALITY AS A CAREER In order to attract new recruits into this sector, the potential career paths available should be highlighted.

Additionally, engaging them in the implementation of wellbeing initiatives can prove to be meaningful and have a positive effect.

5. REVIEWING PAY AND BENEFITS In a competitive recruitment market, employers will need to consider if the package they offer applicants is still attractive. Benchmarking should be carried out to ensure pay on offer is appropriate in the current climate. HR managers should also think creatively around non-pay benefits and consider what they can offer which truly appeals to the people they want to recruit.

There are clearly challenges ahead, but also opportunities for HR professionals to help shape long-lasting and rewarding career paths within the hospitality sector. Now is the time to position their business as an ‘employer of choice’ as organisations look to grow and thrive beyond the pandemic.

Property and Professional

Impressive and Beautifully Restored 17th Century Character Inn and Restaurant for Sale The Rock Inn is a substantial and imposing property,built out of local stone, character country inn with origins reputedly dating back to the 17th century.

Presented to an exceptionally high standard throughout having been the subject of a fastidious programme of refurbishment and improvement by our clients during their 8 years of ownership, the inn is renowned for its ambiance and character, retaining original charm within a superior trading environment.

This high quality destination inn and restaurant is highly regarded for its food and letting bedrooms and briefly comprises:- Main Bar (24+), Dining Room (20+), Snug (10), Commercial Kitchen with Ancillary Facilities, 8 High Quality Letting Bedrooms (all with private bathroom facilities) and a flexible One Bedroom Owner’s Apartment. Externally, the inn has an Alfresco Seating Terrace directly to the front for around 14 customers, Private Customer Car Parking Areas and an Additional Area of Land opposite.

The Rock Inn is a highly regarded and exceptionally well-presented quality country inn with strong trading figures and a viewing is highly recommended in orderto

fully appreciate the exceptional quality and standards inherent throughout all aspects of the property. The potential exists to reconfigure the letting accommodation to provide additional owner’s bedrooms, if so desired. £465,000 for the valuable freehold interest as a going concern business and full trade inventory. Wet and dry stocks to be additional at valuation.

Strictly by appointment with the vendors Sole Selling Agents.Tel: (01392) 201262. Email: info@stonesmith.co.uk

Help Is At Hand For Businesses Devastated by the Covid–19 Virus The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand.

Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery.

Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally.

Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out.

Email mvhwiddows@aol.com

T H E W E S T C O U N T RY S P E C I A L I S T S

EAST DEVON COAST

SOMERSET TOWN

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Well Presented Free of Tie Pub

Character Licensed Cafe & Bistro

2 Bed Chalet & Owner’s Accom.

Wet Sales Only, Good Trade & Profits

Trading 7 Months Of The Year Only

Prominent & Visible Trading Position

Character Bar Areas (50+), Games Room

36 Seats Inside and 48 Seats Outside

Trading On a Bed & Breakfast Only Basis

2/3 Bed Owners Accommodation

Strong Profits With Low Overheads

Impressive Levels of Trade

Free of Tie Lease Opportunity

LH £95,000

6011

LH £35,000

4810

Potential to Increase Trade Levels

LH £135,000

2134

DEVON VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Country Village Destination Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Set in Around 0.6 Acres

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Bar Areas (32+), Dining Room (43)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

4 En-Suite Letting Rooms, 3 Bed Private

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Car Park (50) Patio & Beer Garden (50+)

Strong Trade & Profits

Alfresco Seating For 24 Customers

FH £495,000

4758

FH £597,000

4811

LH £89,950

2131

DARTMOOR DEVON

SOMERSET VILLAGE

EAST DEVON COAST

Day Time Only Café & Restaurant

Inn & Restaurant With 8 Letting Rooms

Award-Winning Tearoom & Restaurant

Excellent Reputation With Potential

Character Bar & Dining Areas (54+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

Patio Trade Terrace & Customer Car Park

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

Owner's Accommodation & Land

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Impressive Business & Property

Garage, Parking & Close To Beach

LH £89,950

2133

FH £465,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4804

LH £89,950

2129

01392 201262 www.stonesmith.co.uk

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