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CLHNews ISSUE 236 SEPTEMBER/OCTOBER 2020

New Restrictions Hit Plans to Eat Out - Following August “Bounceback”

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The newly government announced ban in England on gatherings of more than six people implemented on 14 September has left nearly a third of consumers (31%) feeling less confident about visiting pubs, bars and restaurants. Just 4% said the new measures had lifted their confidence. On September 9, the government announced new lockdown rules that came into force on Monday September 14, banning gatherings of more than six people, and will require the public to provide test and trace details to pubs and

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restaurants. Boris Johnson made the announcement as he outlined new rules which could last up to six months, coming into force in England to prevent a feared spike in cases around the country. Pubs and restaurants will be allowed more than 6 customers inside, but groups of 6 or more will have to socially distanced from each other within venues.

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Caterer, Licensee & Hotelier

Editor's Viewpoint

Sept/Oct 2020

The recent lockdown rules introduced are a significant blow to the sector. However, we must be grateful for small mercies and the fact that the sector has not been universally locked down is something to be at least in part thankful for. (Although the spectre does hang over us!)

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Gatherings of more than 6 people are now prohibited. However, during the government’s Eat Out to Help Out initiative I spent a lot of time lunchtime and evening “surveying” various establishments to see how busy they were and how the scheme in general was operating.

Peter Adams

Although I was not particularly looking at individual table numbers, looking back most people I saw in various pubs and restaurants were not in parties greater than 6. So hopefully at present the restriction of no more than 6 people will not have a significant impact in the short-term.

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In the long-term, of course, particularly during the festive period, it will have a significant effect. I was hoping that the success of August’s Eat Out to Help Out scheme (EOTOH) which saw over 100 million meals sold and, to date, raised £250 million for the Treasury in various taxes, (although by the end of the month I expect this to be significantly more when all the figures are collated) would motivate the Chancellor to reintroduce the scheme in December. There are 13 weeks between now and December and a lot could happen. One thing is for certain the sector needs more relief and support. Furlough comes to an end next month, it would be all but impossible for the sector to continue to operate under the current restrictions without additional support. I really do fear mass redundancies in the sector if government does not provide funding and relief. Industry leaders are calling on the government to extend business rates relief, for a continuation of the VAT cut to food and soft drinks, and a sector specific furlough extension as well as a significant cut in alcohol duty.

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I would go even further if I were the Chancellor and I would announce a huge incentive. If the country gets behind the current social gathering restrictions and it does lead to a significant reduction in Covid-cases, the reintroduction of the EOTHO scheme for Christmas would give the country a huge lift!

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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Difficult though the restrictions were in April - July, they were summer months, light evenings warm weather, lockdown and isolation in winter will be significantly different, leading to other unrelated issues in particular depression. The incentive of an EOTHO festive period as a reward for successfully bringing the spread of the virus under control would be warmly welcomed by the public.

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Sept/Oct 2020

CLH News

3

New Restrictions Hit Plans to Eat Out - Following August “Bounceback” (CONTINUED FROM FRONT COVER) Businesses, particularly pubs and restaurants will also be legally required to take contact details from September 18 and store them for 21 days when the move passes from current voluntary guidance to law which will following days the government says. Businesses failing to follow the new rules will be subject to fines the Prime Minister announced. These new restrictions have dented public confidence and a survey by research consultancy CGA has revealed that well over half (59%) of consumers who were intending to go out have cancelled plans or would not be making new ones in the future. Around one in seven (15%) of all consumers say they would alter their plans to observe the new regulations, while one in ten (10%) intend to go ahead with their visits regardless. The latest restrictions follow an August “bounce back “for the sector which saw collective like -for-like sales for pubs bars and restaurants return

to pre-Covid levels thanks to the Government’s Eat Out To Help Out campaign, which saw over 100 million meals sold in the four week period it was running. Restaurants enjoyed the biggest boost last month, with group-owned sites that were open seeing collective like-for-like sales up 13.5% on August last year. This latest survey reveals divided opinions on the new restrictions. Two in five (43%) respondents think they are the right course of action, while a quarter (23%) think they are too drastic. Slightly more (29%) think the government is still not doing enough to control the pandemic. The poll also indicates a generational split in attitudes. Older consumers are much more likely than average to feel less confident about visiting pubs, bars and restaurants in light of the fresh restrictions, while younger adults are more likely to press on with their plans to go out. “This research really highlights the fragility of consumer confidence at the

moment,” said Hannah Payne, consumer research manager at CGA. “The new restrictions come just as restaurants and pubs were enjoying strong momentum from the Eat Out to Help Out scheme, and they are a warning if it were needed that the road back to normality in the out-ofhome sector is going to be very bumpy. “Many consumers will now be cancelling or changing their plans, and the restrictions increase the pressure on operators to show guests that they can eat and drink out safely. Understanding their anxieties and demonstrating rigorous precautions without compromising the experience of going out for a meal or drinks will be absolutely crucial over the autumn.” At a recent CGA ‘Redefining the out-of-home experience’ webinar participants said that the restrictions would impact businesses that depend on group visits, especially in the run-up to Christmas if they are sustained. “It’s a reminder that this isn’t over,” said Alex Reilley, chairman of Loungers. “There’s an argument that we were getting a bit too relaxed as a country – clearly we’ve got to be very careful, and the sector needs to play its part.”

EOTHO Scheme Hands £250 Million Back to Government Whilst Saving Thousands of Jobs

However, with the Scheme directly contributing £250 million in additional revenue for the Government, as well as boosting consumer confidence to go back again and enjoy the hospitality sector going forwards, the scheme has already delivered a significant return. According to the data from the trade associations, the Scheme enabled 200,000 staff in the pub and hospitality sector to come out of furlough early to facilitate the increase in trade generated by the initiative. This alone saved the Government almost £150 million in furlough costs. VAT generated on additional food and soft drink sales from the Scheme generated £30 million for the Treasury and additional sales of alcoholic drinks that accompanied the meals was estimated to have boosted duty and VAT revenues by a further £65 million.

They said further Government investment in the sector was still needed though to get it through the Autumn months and to help ensure a full recovery into the new year. They called for further Government investment in the sector to boost growth by extending the reduction on VAT rates, reforming Business Rates and cutting beer duty ahead of the next Budget and upcoming Government reviews into Business Rates and Alcohol Duty. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The Eat Out to Help Out Scheme has clearly been a success for the Government, pubs and hospitality alike. It has saved tens of thousands of jobs, helped with the recovery of the economy and boosted our sector at a much needed time. “Investing in our sector clearly delivers, and we still need further support from the Government if it is to fully recover like we know it can. With the upcoming Autumn Budget, as well as the Business Rates Review, now is an unparalleled time to greatly reduce beer

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duty, Business Rates and VAT in our sector to give it the significant boost it needs to survive and thrive. Now is the time for the Government to continue investing in our sector to deliver a strong recovery and job security.” Kate Nicholls, Chief Executive of UKHospitality, said: “Eat Out to Help Out was a shot in the arm for consumer confidence in eating and drinking out of home, right across the country. It gave our businesses the opportunity to showcase the investment they had made to keep customers safe while also making them feel welcome. “As we approach Winter we need to ensure the right support in place to stimulate a more sustained demand. A significant starting point would be to extend the VAT cut, ensuring the business rates holiday is continued next year and getting more of the UK economy back on its feet, including those businesses that remain closed.” Steve Alton, Chief Executive of the British Institute of Innkeeping, said: “Strengthening consumer confidence has been critical to kick-starting the recovery of the hospitality sector, as well as the wider economy. The Government investment in Eat Out to Help Out and reduced VAT has allowed many pubs to start their recovery with a better than expected August trading.

“Further Government support will be required building on this investment to ensure pubs are sustainable businesses in the long term.”

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The new data follows figures announced by the Government last week which revealed that a total of 130,000 claims were received for the Scheme equating to a cost of £522 million for the Government, with further claims still to be made.

The trade bodies said the Eat Out to Help Out Scheme had shown a significant return on investment for the Government, whilst also helping to kick start the long road to recovery of the hospitality sector and the economy as a whole as it returns from lockdown.

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Caterer, Licensee & Hotelier

Sept/Oct 2020

The (Near) Future of Hospitality By Anthony Tattum, PR and Marketing Specialist/CEO at Big Cat Agency (https://bigcatagency.com) dine at restaurants, even on a traditionally quiet mid-week night.

SOCIAL DISTANCING MEASURES

Secondly, the drive for efficiency to bolster the bottom line, as well as initiatives and investments to lift sales, have had many operators reconsider underutilised space in their properties. Function rooms, cellars, outdoor areas, and nooks are being reviewed and refurbished to increase capacity and covers.

Another difficulty is complying with the social distancing measures. Despite businesses’ best efforts, social distancing rules inevitably mean fewer covers and lower capacity, making reopening for many eateries unprofitable.

Finally, restauranteurs have re-evaluated forgotten logistics in looking to the present day. Can they install a pizza oven? A bottle bar? What technologies can be adopted to further their development within their premises in this new normal?

As a result, even restaurants that are fully booked show 30-40% lower sales compared with similar day statistics pre-lockdown.

Whilst all these priorities are commendable, there are others that should be administered with caution. For example, one must be careful in using a tactic such as heavy discounting. This method is unsustainable, despite being an excellent foundation in getting customers back through the doors and beginning to break habits of eating and drinking at home.

Aside from consumer frustration at this novel institution, these booking systems are often “clunky” and cause friction, especially from the recent number of no-shows backing-up the computer!

CONSUMER EVOLUTION These two factors are additionally compounded by the recent evolution of consumer habits. Whilst these habits may only be a temporary blip, eating at home, takeaways and deliveries have become the ingratiated norm over and after lockdown.

THE ELEPHANT IN THE ROOM It is no secret that the hospitality sector has taken a beating over the last few months. Certainly, there will also be tough times ahead. The “new normal”, as it stands, is unprofitable and, indeed, unsustainable for many independent hospitality businesses - small and large. But there is hope! This article will provide an optimistic perspective to aid the survival of the hospitality industry by providing initial guidance in returning organisations to a profitable state.

Plus, with the current guidance limiting the number of people in one’s group of friends at social gatherings, there are restrictions on how many covers can be taken from one party. Revenue and spend per head thus becomes impacted by these covers, or the lack thereof, as the “vast dinner party” concept dissolves until the awakening of a post-Covid world.

THE OPTIMISTIC SECTION Indeed, the hospitality industry is facing challenging times.

So, Where to Start? Let’s begin with a few of the current issues:

REGARD THE RESTAURANTEURS

In this new normal, we are all facing contemporary measures to help prevent the spread of Covid19. One such measure, is the booking of places to

Indeed, while ‘Eat Out to Help Out’ is a good initiative (for most restaurants anyway), the wealth of eateries participating in the scheme dilutes the impact of a lone restaurant’s discount. Instead, the most innovative operators are enhancing and augmenting this deal with a twist of their own. For instance, the provision of heavier discounts on selected products and dishes, additional discount days and/or an extension beyond August, just to name a few. The impetus is on the restauranteur to not fall into complacency but evolve with creativity.

Yet, there remain green shoots of hope derived from the plethora of innovation, adaptation and collaboration across the country’s spectrum of operators.

BOOKING SYSTEMS

1) High-margin, popular and transportable produce and dishes 2) The reconfiguration of kitchens and service 3) Nouveau logistics Firstly, operators are reducing menu sizes, analysing their gross profit margin and reviewing best/worst sellers to refine their food operators. Taking inspiration from behavioural science, bars are also promoting highermargin drinks, like cocktails, by “nudging” people towards purchasing these ‘top-of-the-line’ goods.

Chefs and independent restauranteurs across the country have been following new business models in developing innovations into a sustainable revenue stream. These developments have meant focusing on three priorities going forward:

TAKEAWAY ANYONE? As we have seen, innovation and creativity thrive in a crisis. We simply need to adapt, invent and make do in response to this economic calamity. Things will get better. We will survive. Keep sharing stories of innovation, development, collaboration and invention to help as many businesses as possible endure the economic and cultural shock of the pandemic. In doing so, we will emerge leaner, stronger and more resilient in our return to success.

PM Urged To Cut The Price Of A Pint To Boost Pub Jobs, As Footfall Declines The Campaign for Real Ale is calling on the Prime Minister to cut tax on pints served in pubs to boost jobs and spending, following a recent survey which has found that 42% of people are visiting the pub less often than they did before lockdown.

The move would also promote the social benefits of responsible drinking in community pubs. Commenting, CAMRA’s National Chairman Nik Antona said: “These figures show that there is still a long way to go to return to pre-lockdown levels of trade. The beer and pubs industry needs certainty and support in the long-term – which is exactly why cutting tax on beer served on tap in pubs would give the sector stability, support jobs and encourage people to drink responsibly in the regulated setting of the community pub.

The survey of nearly 4,000 CAMRA members and pub-goers demonstrates that fewer people are supporting their local to the same extent as they did before lockdown. Nearly a quarter of people haven’t returned to the pub at all, while just 3% said they were visiting pubs more often than they did before the coronavirus crisis.

“A lower rate of tax on draught beer, with the savings passed onto consumers and pubs, is a tax cut that specifically helps much-loved local pubs.

CAMRA says reducing beer duty on beer served on tap in pubs and member’s clubs would provide a huge jobs boost, helping locals to keep and employ more staff, increase and retain steady trade and support local economies.

“That’s why we are calling on the Government to cut the price of a pint in order to level the playing field between pubs and cheap supermarket alcohol, increase trade and create and sustain jobs in the long term.”

Key Considerations When Overhauling Your Customer Loyalty Scheme By Frederick Szydlowski, CMO and co-founder, Embargo (www.embargoapp.com) choose a scheme that is easy for both customers and staff to understand. From employees’ perspective, a simple system will be easier to explain to customers, ensuring more people sign up. What’s more, a scheme without complex on-boarding and rules will make it more convenient for customers to claim their rewards, thereby encouraging repeat use. There are plenty of schemes to choose from. For example, membership programmes can be effective in encouraging customer loyalty. Signing up as a member to a bar, restaurant or café allows customers to enjoy personalised treatment, such as exclusive discounts, dishes and even events, which are not available to non-members. Alternatively, points-based systems are equally popular. These schemes offer customers the opportunity to collect points for every time they make a purchase at a certain venue. The points all add up to offer rewards; these can range from a complimentary cup of coffee to a bottle of champagne. The hospitality sector has historically taken a curious approach to customer loyalty. Despite repeat business from loyal customers being the lifeblood of this industry, many establishments have historically been very poor at identifying, incentivising and rewarding such individuals.

Each system has its own merits, and each will naturally be better suited to one hospitality business over another. The key to encouraging customers to use them, however, lies in how they impact the overall customer experience.

A recent poll from YouGov revealed that 47% of UK consumers are more likely to spend with a brand of whose loyalty scheme they are a part of. However, the majority of hospitality businesses still seem to struggle with developing and implementing an effective loyalty scheme; instead relying on outdated, flawed systems such as front of house staff manually identifying ‘regulars’, or paper loyalty cards enticing people to come back.

MEETING THE NEED FOR CONVENIENCE

However, with the sector reporting losses of almost £30 billion during the lockdown period, bars, restaurants and coffee shops are now realising that there is no room for complacency when it comes to customer loyalty. Indeed, for many businesses, building a base of loyal regulars could be the key to their survival in the months ahead.

Of course, the friendliness of staff, quality of produce and ambiance of a venue all remain vital components in encouraging customer loyalty. However, it is becoming increasingly clear that the role of digital customer loyalty schemes is growing. In fact, a recent study revealed that 59% of 25 to 34 year olds believe their customer experience would be enhanced if brands offered some form of digital loyalty scheme.

KEEP IT SIMPLE

Why is this the case? Put simply, digital loyalty schemes are much more convenient for the modern consumer. Rather than using a physical card, which can easily be damaged or lost, or signing up to a generic mailing list, which can result in a torrent of spam; digital schemes can be easily accessed by logging onto a website, or better still, via an app. The rewards are much easier to access and redeem.

First and foremost, businesses must identify which type of loyalty program best suits their needs. As a rule of thumb, the simplicity of a system should be the deciding factor; restaurants, bars and coffee shops must

Digital loyalty systems, such as apps, also make it far easier for consumers to track their rewards and offers. For example, a loyalty app may provide useful pop-up reminders to users that one more visit to their local coffee

The question, then, is where do they begin?

shop will mean they are entitled to a free cup of coffee, gently encouraging repeat custom. Such reminders will gradually encourage loyalty without inconveniencing the customer.

THE PERSONALISED EXPERIENCE However, it is not just about convenience. Digital programmes enable hospitality businesses to provide a unique experience and communication for each individual customer. And indeed, a personalised experience is becoming increasingly important to consumers, with 62% of consumers willing to recommend a brand that offered them a tailored service. A digital and mobile presence will allow hospitality businesses to gather invaluable data analytics about their customers and enable them to create a personalised experience. Contactless loyalty apps can link up to the venue’s customer relationship management (CRM), to help venues better understand customer behaviours and use that information to communicate to key consumers instead of mass advertisement.. This way businesses will be able to realise when a group of regulars stop returning and, rather than spamming them with generic information, provide those customers with a special reward to invite them back. For the customer, loyalty schemes must be easy to use, and they must actually deliver rewards sthat appeal. For the business, the scheme must provide genuine insight that can inform a better marketing strategy, rather than relying on more clumsy or costly approaches. Ultimately, if implemented correctly, loyalty systems are incredibly valuable to hospitality businesses. The key is to keep the system simple. The simpler the system, the easier it will be to implement into long-term strategies and improve the customer experience. This will, in turn, enable restaurants, bars and coffee shops to create a tailored experience for individual consumers, thereby creating a loyal and valued (not to mention valuable) customer-base. Frederick Szydlowski is the co-founder and CMO of Embargo, a loyalty platform that allows restaurants, bars, and coffee shops to recognise and reward their customers through the use of pioneering technology. Launched in 2017, Embargo is helping hospitality businesses embrace digital transformation by connecting them directly with their customers delivering bespoke loyalty rewards and enabling communication.


25% of Licensed Premises Yet to Reopen After Lockdown Sept/Oct 2020

Nearly a quarter of Britain’s licensed premises were still to reopen at the end of August, with the London market particularly slow to recover, the latest edition of the Market Recovery Monitor from CGA and AlixPartners reveals. It shows that just over three quarters (76.3%) of sites have returned to trading since the sector was given permission to open in early July. This is an increase of more than 14 percentage points on the total of 61.7% sites trading at the end of July, but indicates that nearly 27,000 licensed premises had not yet opened their doors. While many independently-run premises returned over August, their trading numbers (68.2%) remain much lower than the group-managed side of the market (89.1%). Central London is still well below capacity with 71.2% of sites open, compared with other major cities like Liverpool (81.5%), Manchester (79.9%) and Birmingham (79.6%). The Market Recovery Monitor shows that the pace of recovery has varied significantly by sector. Pubs have been quicker to return after the end of lockdown than restaurants, with nine in 10 food pubs (94.0%) and community pubs (89.4%) trading by the end of August. Casual dining restaurants have been slower to return, but the government’s Eat Out to Help Out scheme and VAT cut incentivised many to reopen over August, and more

than four in five (83.8%) are now trading—up by 20 percentage points on July. Openings have been notably slower in other segments of the market. Two thirds (67.2%) of bars and just over half (54.8%) of licensed sports and social club venues are back open, with both particularly restricted by social distancing and other coronavirus-related precautions. “After the sector’s toughest ever spring and early summer, it is pleasing to see more than 15,500 venues reopened over August, but concerning that nearly one in four licensed premises are still shut,” said Karl Chessell, business unit director for food and retail at CGA. “The Eat Out to Help Out scheme and VAT cut had the desired effects of encouraging more operators to reopen and stimulate trade, and there was some pleasing progress for the casual dining restaurant sector. However, new restrictions on gatherings, slow London footfall and the risk of local lockdowns all give cause for caution as we move into the autumn. August showed us that the sector can recover well with the backing of government and consumers, but it is clear that support needs to be sustained for some time to come.” AlixPartners managing director Graeme Smith said: “Bolstering consumer confidence has been critical to kick-starting the rebuilding of the hospitality

Supporting Restaurants On The Road To Recovery Restaurant reservations platform OpenTable has introduced a number of initiatives designed to support the restaurant industry as it continues on its road to recovery. OpenTable, the world’s leading provider of restaurant reservations and part of Booking Holdings (NASDAQ BKNG), has today introduced a number of initiatives designed to support the restaurant industry as it continues on its road to recovery. Restaurants across the UK continue to face a challenging outlook. To help mitigate this, the new initiatives introduced by OpenTable include a UK and Ireland ‘Dine Local’ campaign designed to get diners back out enjoying the restaurant experience, additional financial relief for 2020 and a way for restaurants to showcase the hygiene measures they have in place through their OpenTable profile page. OpenTable has also launched landing pages to showcase restaurants taking part in the government’s Eat Out to Help Out scheme.

HARNESSING THE POWER OF LOCAL In a recent survey of more than 32,000 diners carried out by OpenTable* 65% of those questioned indicated that it was very important to them to support their local restaurants, with 86% saying it was because they wanted their local favourites to survive following lockdown. Harnessing this local spirit and community support for restaurants, OpenTable is launching ‘Dine Local’, in partnership with Mastercard, a month-long celebration of dining across the UK and Ireland between 1-30

September, designed to help restaurants welcome more guests through their doors and diners to enjoy great value offers and set menus. Restaurants wishing to be part of the Dine Local month should visit https://restaurant.opentable.co.uk/dine-local-2020/ for more information.

FINANCIAL RELIEF EXTENDED Alongside this OpenTable has announced an extension to its Open Door programme, to waive standard cover fees for restaurants on the platform through to the end of 2020. This comes in addition to the announcement in April that OpenTable was waiving subscription fees through to the end of 2020 and cover fees through to the end of Q3 for any restaurants signed up to its Basic, Core or Pro plans. Any restaurant using one of OpenTable’s marketing products such as Offers or Bonus Points will also receive a 50% discount on covers driven through these tools through to the end of September, meaning those taking part in Dine Local can take full advantage of this. Restaurants can sign up and learn more about the Open Door Programme and how OpenTable has been supporting restaurants over the past few months here: https://restaurant.opentable.co.uk/doors-open/. “This has been an unprecedented time for restaurants and the challenges they are facing are far reaching. The initiatives we are discussing today have been put in place to help restaurants in the UK and Ireland operate through to the end of the year, and beyond, in the most efficient way possible. We look forward to working with our restaurant partners to bring diners back through their doors with Dine

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sector, as well as the wider economy. In that regard, the Government’s Eat Out to Help Out scheme and reduction in VAT prompted operators to reopen more of their venues sooner than they might have and benefit from the positive impact of robust August trading. However, with the scheme now finished, the next rent quarter falling due at the end of September, the end of the lease forfeiture and debt enforcement moratorium fast approaching, plus further employer contributions to furlough due, major challenges remain. In addition, the Government’s restriction of gatherings to six people presents a further challenge to operators. In particular for businesses that rely on larger groups gathering socially such as wet-led and late night venues, this creates an additional headwind. The next few weeks will prove critical and start to highlight those businesses strong enough to ride out the storm. “The data also highlights stark regional variations in the reopening of the sector, and in particular the ongoing struggle for footfall in central London. The capital remains behind other major cities when it comes to reopened sites, largely due to a significant reduction in the number of office workers and tourists. While numbers are expected to pick up during the autumn months, many operators may continue to delay reopening or be forced into making difficult decisions on where they are able to operate profitably.” Local, and take away some of that financial worry through the Open Door programme,” comments Angela Altvater, Marketing Director, OpenTable EMEA.

HYGIENE MEASURES HIGHLIGHTED As they welcome diners back through their doors there is a heightened awareness of the safety and hygiene measures restaurants have in place. 78% of diners surveyed by OpenTable said they would be much more aware of hygiene measures when dining out with social distancing (85%) and cleaning regimes (82%) being the things they were most interested in knowing about. Restaurateurs can now opt to fill out the specific procedures they are following within three major categories: Cleaning and Sanitising, Social Distancing, and Personal Protective Equipment, through their OpenTable product and these will be shown directly to diners via their OpenTable profile page.

SEATED DINER NUMBERS CLIMBING OpenTable has been tracking the latest year-on-year data on seated diners** across the globe from mid-February to now, showing what happened as restaurants closed their doors and then began to reopen on 4th July, on the State of the Industry data centre. Closing out July seated diner numbers in the UK were down around 20% year over year, but with the Eat Out to Help Out scheme launching in early August, we have seen seated diner numbers for Monday/Tuesday/Wednesday reservations climbing, showing signs that diners were keen to get out and enjoy the restaurant experience after three months of lockdown. “We are not back at the level of seated diners we were seeing at this time last year, but we have been encouraged by the appetite we have seen from diners to get out, enjoy the restaurant experience and support the restaurants they know and love,” concluded Altvater.


Pub Tenants Demonstrate Outside Parliament Demanding Action Against Global Mutual Hedge Fund Sept/Oct 2020

The Global Mutual Tenants Association, a group formed by the tenants of the 202 pubs owned by hedge fund Global Mutual, marched on Whitehall to deliver a letter to Small Firms Minister Paul Scully demanding that pressure be put on Global Mutual to offer rent relief to tenants who have suffered during the Covid pandemic. Despite the pubs being closed and numerous representations being made to Global Mutual, they are still insisting that their pub tenants pay rent for the lockdown period. Dave Mountford, speaking on behalf of the Association said, “Notwithstanding the support of the Forum of British Pubs, our very reasonable requests have been rebuffed and this multi-million-pound company continues to make unreasonable and unsustainable rental demands on businesses that have been severely damaged by COVID and lockdown.” "The intransigence of Global Mutual is particularly frustrating as the reasons for the original purchase of the Pubs lies directly as a result of the terms of the Pubs Code, for which the Small Firms Minister is responsible. The Pub Code was introduced in 2014, but applies only to

the larger Pubco’s, of which Mutual Global is not one. “We believe that the behaviour of Global Mutual makes it clear that the Pubs Code should include any business that owns Pubs, however large or small, as it is clear to us that one of the unintended consequences of the legislation was the sale of large groups of Pubs to property companies who only interest is the sale of the Pubs for maximum return, which would always be alternative use as a Pub.,” added Dave Mountford. The tenants marched to the offices of Global Mutual formally to hand over a letter on behalf of all the tenants affected once again requesting some form of rental relief, in the same way that some of the large Pubco’s have extended to their tenants. They then moved on to Parliament to hand over a letter to Paul Scully requesting his involvement, requesting that he both intervene in the Global Mutual negotiations, and looks to extend the Pubs Code beyond just the larger Pubco’s. In a statement to CLH News Global Mutual said “ We are very aware

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that all of our pub operators are affected particularly badly by the Covid pandemic and are experiencing significant personal and business stress in this global crisis. Our overall aim is to help these businesses to find ways to survive the crisis and then go on to thrive again. "The pub businesses in our portfolio are very disparate, ranging from food-led rural pubs with seasonal variations to town centre bars and inner-city nightclubs. Each pub has received varying levels of Government support during the pandemic. We are working closely with our 287 independent pub tenants to provide tailor-made solutions and financial support packages for their individual businesses. 90% of them have engaged with us and we have committed £4.4 million of support to date which has included rent free periods and payment plans. "Despite our offers of support, a small number of tenants are choosing to act as a group and refusing to communicate with us as individual businesses. We would encourage these tenants to work with us directly so that we can ensure they are provided with the financial assistance that is relevant to their unique business and commercial arrangements.”

Food Service Sector To Make British The “First Supplier Of Choice” For British Food Fortnight British Food Fortnight, now in its 19th year and organised by Love British Food, the biggest annual, national celebration of British food and drink, takes place this year between September 19 and October 4 celebrating the very best that is in British!

tourism attractions are all invited to take part. The campaign is led by some of the most renowned and passionate chefs in the food world: Michelin-starred Chef Raymond Blanc, OBE, Michelin-starred Chef Phil Howard, Michelin-Starred Chef Simon Hulstone, TV Presenter and Restaurant Owner Cyrus Todiwala, MBE plus home cook Alex Hollywood, Wellbeing expert Liz Earle are all involved and will be raising awareness and encouraging British chefs to opt for British suppliers. Love British Food Founder, Alexia Robinson, says: “In these uncertain times there is a real need for a robust supply of quality food at stable, affordable prices. We want to encourage chefs to make British food the first supplier of choice throughout the year. British Food Fortnight is a proven promotion in food service and we are encouraging chefs across the private sector to take part.”

The food service sector has been at the heart of the promotion since its early years with many of the leading food service organisations taking part resulting in hundreds of chefs in the private and public sectors running special Love British Food menus every year. It is now a proven commercial promotion delivering affordable quality menus that are a hit with the customer.

TOP TIPS BRITISH FOOD FORTNIGHT 2020

Love British Food has long been a winner on menus in the private sector with some pubs and restaurants reporting sales increases of 300%. Restaurants, pubs, cafes, hotels, bed and breakfasts, sporting venues and

Everyone can get involved in British Food Fortnight – the biggest national promotion of British Food. New customers can be attracted and existing customers can spend more, promotions during British Food Fortnight

During the 19 years that British Food Fortnight has been running, caterers have continually been able to prove that buying British is affordable, adds value but also ensures they have a unique selling point by being able to list exactly what region or even farm the meat has come from.

have had a serious impact on sales with one restaurant increasing sales by 300%. Many caterers are already sourcing British food so can use British Food Fortnight to promote menus, ingredients and promotions. For those that don’t usually buy British, the fortnight is a good opportunity to source new suppliers, experiment with menus and add a number of British dishes. • Send your suppliers a copy of the menu and ask them to if they can supply British ingredients. • Don’t be put off by prices that initially may seem higher. Buying large volumes can make the whole process affordable. • Promote your involvement in the fortnight by displaying POS material showcasing the British Food Fortnight logo on menus • As well as British dishes you could also include local dishes from your region. • Offer tastings of specific British dishes. • Use British Food Fortnight to see how popular dishes are or produce a special dish going forward that uses locally sourced ingredients. • Use Love British Food website for resources on how to make the most of British Food Fortnight, including the basic details, template menus and case studies. • British Food Fortnight national competition will continue to run. Ensure you are is taking part. With judges including Raymond Blanc, Liz Earle and Candice Brown this is a guaranteed route to publicity and it will engage customers.

More Support For Employment Needed As Furlough Bonus Unlikely To Cut Through The Government’s ‘Job Retention Bonus’ could do little to prevent job losses, new survey figures from the Institute of Directors show. Less than one in five business leaders who had furloughed staff said the £1000 grant would help them keep hold of their people. Only 3% said it would have a substantial effect on their firm’s ability to retain employees. Despite this, just over half of the directors surveyed were positive about being able to contribute to furloughed workers’ salaries until October. However, 28% said they were pessimistic about their organisation’s ability to sustainably meet the additional costs.

To help prevent a surge in unemployment, the IoD is calling on the Treasury to act quickly to support jobs. The directors’ group has recommended cutting the burden of employment taxes, for instance by increasing the Employment Allowance for small businesses, or increasing the salary threshold for Employers’ NICs. More generally, some form of an extension to the furlough scheme should remain on the table.

“As the furlough scheme winds down, job losses are starting to mount. The Job Retention Bonus is just a sticking plaster, and is unlikely to give many businesses the support needed to retain staff.

Over 730 business leaders were polled between 31 July – 14 August 2020.

“The Treasury must step up to the plate quickly. Urgent support for jobs is crucial, firms must be put in a position to hold onto and hire staff. Cutting employment taxes will be crucial to flatten the surge of unemployment that’s expected later in the year.”

Tej Parikh, Chief Economist at the Institute of Directors, said:

“For many businesses, demand is still uncertain, and social distancing puts a lid on growth prospects. Firms are having to adjust to the fact that this situation could last for some time.

Hospitality And Leisure Bosses Look To ‘Winter Of Content’ After Uncertain Summer The significant challenges currently facing the industry are underscored in a new Barclays study1 of over 300 senior hospitality and leisure executives. On average, businesses predict their earnings will fall by 41% yearon-year when comparing 2020 to 2019, and nearly two fifths (39%) say they’ve been ‘kept afloat’ by the VAT cut to 5% – a figure that peaks at 55% for cafés. In addition, 40% of hospitality and leisure leaders say the VAT reduction has been a ‘lifeline’ for the sector. And despite the ‘staycation summer’ providing a noticeable boost in earnings for over three quarters (76%) of the businesses surveyed, it’s not until the end of the year that confidence reaches substantial levels. Only three in ten businesses (30%) anticipate growth in the Autumn, but over four fifths (83%) think they’ll grow in Winter 2020/21. To boost their prospects in the long-term, and to open up new revenue streams in the short-term, many hospitality and leisure companies have been investing in new technology since lockdown began. In fact, in Barclays Corporate Banking’s new white paper, Ready to go again: how the UK’s hospitality and leisure sector in adapting to the ‘new normal’, nearly a third (32%) of the research respondents said the coronavirus had accelerated a ‘technological revolution’ in the sector. To illustrate this point, one in four retail businesses (25%) have embraced data analytics for the first time during lockdown, with gyms / leisure centres (38%), travel companies (33%) and holiday parks (33%) most likely to have taken this step. Harnessing the power of data is also an emerging trend in terms of collaboration between businesses, with 32% of those surveyed saying there will be an increase in data sharing among

companies at a local level. Mike Saul – Head of Hospitality and Leisure, Barclays Corporate Banking, said: “The hospitality sector has been one of the hardest hit and the road ahead is tough. The government schemes, particularly the eat out to help out scheme, have given the industry a massive and much needed short term boost. Whilst many bosses in the industry have essentially written off this year it is pleasing to see they are feeling more confident in the run up to winter and into next year. “Despite the headwinds and uncertainty, this is a highly resilient sector that hasn’t stood still. To fulfil their long-term growth ambitions, companies used the lockdown period as an opportunity to innovate, refresh their business models and adopt new technology. Hospitality and leisure are full of smart, inventive, resourceful leaders who will ensure the future is bright and the present is as good as it can possibly be.” Many new customer apps have also been rolled out since the pandemic struck, with more than one in seven (17%) businesses introducing new smartphone offerings. Gyms / leisure centres (31%), restaurants (24%) and hotels (20%) are most likely to have done so. More broadly, over a fifth (22%) of hospitality and leisure businesses have made upgrades to their websites to accommodate more digital sales, with restaurants (36%) most likely to have done so. These trends correlate with others such as 18% of restaurants offering home deliveries for the first time during lockdown, and 20% introducing new ‘click and collect’ functionality.

Kris Gumbrell – Chief Executive, Brewhouse and Kitchen, added: “Lockdown might not have been a time to earn, but it was definitely a time to learn. It gave us the opportunity to try new things and futureproof the business. In just three months, we introduced new takeaway and home delivery services, created a new mobile website, upgraded our outdoor spaces and expanded into gifting with our own range of mini-kegs.” However, it’s not just digital sales channels that are being invested in, with hospitality and leisure businesses also putting measures in place to help customers feel safe at physical premises. For example, nearly half of Barclays’ respondents (48%) said they’d implemented what’s known as ‘theatre cleaning’, where cleaning staff wear brightly coloured clothing to be more noticeable. Kitchen areas have also been impacted. In 44% of cafés, 30% of restaurants and 25% of pubs, food preparation areas have been opened up to be more visible to customers, while 20% of bars and 19% of hotels said they’d moved to a ‘dark kitchen’ format where food is prepared off-site. Another emerging development is for companies to review their rental agreements with landlords. From Barclays Corporate Banking’s study, over a quarter of sector leaders (26%) said they will be having conversations with landlords in the near future. Within these discussions: • 18% will ask to move to a turnover-based rent model • 16% will seek to extend payment terms for backdated rent • 15% will request a move away from upwards-only rent reviews • 13% will offer landlords shares in the business in exchange for rent


Eat-Out-to-Help-Out Pushes Foodservice Activity to Highest Level Since COVID-19 Global information company The NPD Group says spend in the British out-ofhome (OOH) foodservice market during the week ending Sunday August 30th reached 63% of the level seen pre-COVID at the start of the year. This means the market was more active in that week than at any time since the COVID-19 lockdown began in March. Britain’s OOH foodservice industry would normally have transacted over £5 billion of sales during the month of August according to NPD’s CREST data, with August always the peak month of the year for eating out visits. But the impact of COVID-19 this year means the actual figure is estimated to be almost 50% lower, with spend levels slightly above £2.5 billion. The Eat-Out-to-Help-Out (EOTHO) scheme has clearly delivered a welcome boost to the British foodservice industry and July and August have been months of recovery, helped by more people choosing a staycation rather than risking overseas travel. NPD's separate SnapMyEats consumer panel shows that 62% of the growth in "eat-in" – some 21 million trips – was driven by buyers purchasing more frequently in August than they did in July because of EOTHO. More than one third (34%) of the "eatin" growth, which is the equivalent of 11.5 million trips, came from bringing in brand new customers in August. These consumers had not eaten out in July so EOTHO clearly attracted this new audience. On top of this, two million trips were switched from delivery to "eat-in", as the scheme encouraged buyers to go out for meals they had been ordering in. There has been a movement away from delivery since foodservice venues reopened for on-premise visits from July 4th. Delivery spend peaked in week 27 (week ending Sunday July 5th) but has returned to normal levels. The additional

uplift in eating-out spend over recent weeks is due to on-premise consumption, which has increased from just 22% of pre-lockdown spend in week 27 (which includes the hospitality industry’s re-opening on Saturday July 4th) to 57% of pre-lockdown spend by end of week 35. • Dinner was the most active meal eaten out, followed by lunch at 72% and 63% of pre-lockdown spend respectively • Consumers aged 16-to-24 were especially active in recent weeks, with their spend jumping from 49% (week 32) of pre-lockdown to 77% in just three weeks. • The next most active age band was the over-55s spending 72% of pre-lockdown levels in week 35. • By week 35, weekday recovery was significantly more pronounced at 69% of prelockdown spend compared to 50% for weekend spend. Dominic Allport, Insights Director (Foodservice), The NPD Group, said: “The Eat-Out-to-Help-Out period of August 3rd to August 31st (weeks 32 to 35) saw a definite improvement in spend compared to previous months and operators will see this as the start of a long recovery. The important question is whether the restaurant industry will sustain this summer’s improvement into September and October? These two months would typically see 17% of the industry’s annual spend with combined sales of nearly £10 billion. However, the foodservice industry is still facing severe pressures and with recent concern about a possible second wave of Covid-19 cases it is likely that any further improvement could be challenging.

New research reveals 74% of consumers say hygiene is the most important consideration when eating out.

will now check hygiene standards online or with the venue before booking a table – back of house has become front of mind for nervous diners.

As the hospitality industry opens its doors, new research from Wrapmaster has delved into what consumers think when it comes to eating out in the ‘new normal’.

Speaking about the research, Adrian Brown, Managing Director, Cofresco Foodservice said:

With a staggering 71% of consumers saying they

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Cross-Party Support Voiced for Long-Term Cut in Tourism VAT

Who was eating out to help out?

Hygiene Most Important Consideration When Eating Out With a growing focus on food safety standards, three out of four consumers (74%) now say hygiene is the most important consideration when eating out – taking priority over the quality of food (55%) and value for money (33%). In fact, price promotions (24%) and service (28%) fell to the bottom of the list when it comes to what consumers want post Covid-19.

Sept/Oct 2020

“Kitchens have always done an incredible job with hygiene and food safety. But Covid-19 and reopening are bringing several new challenges, as this insight has shown. Consumers are anxious. Reassuring diners, so they have the confidence to eat out, is going to be key to getting businesses back on track. That reassurance will come from kitchens making improvements in food safety and being able to communicate this. Over the next few weeks and months, we’ll be speaking to the experts and providing simple, achievable steps to keep your kitchen

safe and reassure diners as we rebuild our businesses – so watch this space! With consumers hyperaware of just how important hygiene and food safety are, a staggering 93% of diners would feel better if pubs, restaurants and takeaways took steps to update equipment that can be cleaned out and sterilised regularly. Adrian adds;“We all know the risks of cardboard spreading viruses in the last few months. So, it’s unsurprising that eight out of ten people (81%) would be reassured to know cardboard cutterboxes or loose rolls have been replaced in kitchens with an easy to sanitise plastic dispenser such as Wrapmaster. This figure rises to a staggering 93% of chefs, who think that our professional Wrapmaster dispensers are safer and more hygienic to use.”

UKHospitality has welcomed the cross-party support for a long-term reduction in tourism VAT expressed in this afternoon’s Backbench Business debate in the House of Commons. Hospitality and tourism businesses have welcomed the Government’s decision earlier this summer to reduce VAT to 5% until January 2021. This is widely viewed as a boon for the hospitality sector post-Covid-19 lockdown, facilitating price cuts and helping to heal devastated business incomes. Prior to the cut, the UK’s rate of VAT for accommodation and tourism attractions was approximately twice the average of other major European destinations such as Spain, Germany and Italy, imposing higher costs and stifling demand. MPs from the Conservative Party, Labour, the SNP and Liberal Democrats each suggested that an extension of the reduction in VAT beyond January would be an effective way to protect businesses over the winter and stimulate the UK’s tourist economy. UKHospitality Chief Executive, Kate Nicholls, said: “The expression of so much cross-party backbench support for extending the VAT cut is a very positive signal that the value of hospitality and tourism is rightly being recognised. As we move away from the peak tourism season, it is encouraging to see all parties looking at ways in which Government can support these vital sectors through the winter. A permanent cut in VAT would level the playing field with the UK’s international competitors, enabling tourism and hospitality businesses to survive over the winter, before helping to drive the UK’s economic recovery in 2021.”


Three Trends of the Post-Lockdown On-Trade 10

Caterer, Licensee & Hotelier

Sept/Oct 2020

By Andy Wingate, Senior Category Manager On Trade at HEINEKEN UK

Since lockdown and subsequently reopening were first announced, here at HEINEKEN we’ve conducted a number of pieces of research to best predict and help you prepare for the changes we expect to see in the on trade over the next few months. Using the latest insights and data from our Star Pubs & Bars estate, we are in a unique position as a supplier and an operator to provide a broader understanding and perspective of the current situation. The outbreak of Covid-19 has resulted in the world talking consistently about the ‘new normal’. Naturally the big group occasions that we are used to seeing in the on trade are, have been reduced and now limited to groups of six, but other trends we anticipate will be an acceleration of previous behaviours. Here are three trends to expect in the post-lockdown on trade and our recommendation on how best to prepare and adapt accordingly:

1. THE HIGHS AND LOWS IN FOOTFALL Consumers have settled into lockdown life and living with Covid-19 in the midterm. But, as we move into a new phase, new anxieties are emerging. Firstly, the fear of a second wave is increasing (+8%) to 76% , as the resumption of normal activities increase. The on trade is at a point where over half of its customers have now returned (55%), and this figure has increased by +10pp on the same period two weeks ago . The increase in consumers returning is steepest in areas which re-opened last, with the proportion of consumers returning to

Scotland increasing by +15pp versus two weeks prior (49%) . As we expect this percentage to steadily rise, there are still things you can be doing to reassure and encourage more customers into your outlet. The latest data shows older customers remain the most concerned demographic and are more reluctant to visit the on trade. However, this is changing as 48% of over 55s have been out to the on trade, +14pp versus two weeks earlier . The most comfortable group are young men, who appear to feel less at risk and so have been quicker to return to previous behaviours . The difference between these demographics, in terms of intention to visit, is in fact increasing. Therefore, it’s crucial that operators can meet the needs of those who are visiting while at the same time reassuring those less comfortable to venture out. Your offering – The current demographic split will have greater impact on products such as traditional Keg and Cask Ale, while venues such as Working Men’s Clubs and Community Pubs are likely to be more affected. Look at appealing to different customer groups during different day- or week-parts to help maintain footfall.

2. THE IMPORTANCE OF THE EXPERIENCE Although there will be challenges over the next few months, the on trade is a core element of society, often seen as a pillar ensuring good mental well-being through encouraging socialising. The challenge will be whether this period has taught consumers that they can have an enjoyable night out without the associated costs of being in the on trade. It is imperative therefore that the on trade markets itself effectively and delivers the one unique selling-point, the experience. Whether it’s a knowledgeable member of staff explaining a new dish on the menu or a freshly pulled pint of ale, the on trade experience is one of a kind and not something that can be replicated at home.

3. THE USUAL ORDER? We believe over time behaviours will continue to revert to ‘normal’ and the role of beer and cider will remain unchanged. Occasions drive the choice of drink. While big occasions not possible at this time, reasons to

visit the on trade are largely the same meaning the drinks chosen will be the same too. Draught accounts for 90% of on trade sales volume , so remains vitally important within your offering. Packaged beer and cider may play a slightly more important role initially – especially amongst older drinkers – due to perceptions of safety but following best practice glass care and pouring techniques will not only deliver great quality pints but also help reassure your customers. One of the biggest challenges that outlets will be experiencing is how to manage their draught offering. Footfall is currently lower than during a normal week. The average pub has nine keg lines, plus some cask ale on the bar. With total beer sales currently down almost 30% , these volume levels will not sustain that number of lines. To get consumers coming back time and time again, pouring great quality beer is going to be even more important. If weekly throughputs are not assured, freshness and quality can be compromised, impacting the consumer experience.

IN SUMMARY At HEINEKEN we have absolutely no doubt that the on trade will bounce back. It won’t be without challenges, but the pub holds a special place in the hearts and communities of the British people. During lockdown we saw licensees pivot their businesses to provide vital services such as a local shop, takeaway and delivery, and supporting the NHS or vulnerable groups. Following reopening, the on trade has adapted to make traditional spaces socially distanced for the welfare of their customers and staff. Pubs, bars and restaurants are hugely important to people’s lives and consumer positivity is returning. Through continued support, sharing of advice, new tools and services, we will give the hospitality sector the best chance of bouncing back and returning to the place we all know and love. During lockdown consumers went out of their way to support local businesses and retailers. Now, with the re-opening phase well under way, we expect the hospitality sector will receive a similar level of support from the nation. See CLH DIGITAL (www.catererlicensee.com) for the full article.

Action Against Hunger’s Love Food Give Food Campaign Returns This Autumn Action Against Hunger’s annual Love Food Give Food campaign is back this autumn and this year it’s bigger than ever before. During September and October consumers can turn their love of food into action by eating from a host of UK food and drink brands, retailers and restaurants, to support the world’s most vulnerable communities facing hunger. Now in its 22nd year, Love Food Give Food has raised over £3 million to date, providing access to life saving treatment for vulnerable communities across the world. Over 2,000 of the UK’s restaurants have taken part in the campaign previously, including Hawksmoor, Hakkasan and Pho and this year for the first time ever, restaurants are joining forces with some of the UK’s best loved retailers and food and drink brands in the fight against hunger. The campaign has been supported previously by various high-profile chefs including Jason Atherton, Nieves Barragan Mohacho, Asma Khan, Chantelle Nicholson, Robin Gill, Vivek Singh and Angela Harnett, and this

year is set to be no different. Celebrity chef and long-standing Action Against Hunger ambassador, Cyrus Todiwala OBE says: “Covid-19 has sent shockwaves across the globe and nowhere are these being felt more prominently than in places like Yemen, Syria and South Sudan. They don’t have our healthcare system or safety nets, and we are seeing hunger levels grow rapidly. “The UK has been hard hit by this virus, including within the hospitality industry, but during our darkest hour we cannot turn our back on those in need. I hope people will support this fantastic cause and all of the incredible restaurants and food brands involved that continue to bring so much hope to those in need” Action Against Hunger operates in almost 50 countries, directly responding to Covid-19 whilst continuing its life-saving programmes to treat malnutrition and ensure communities can access safe and nutritious food. This includes working with community-based partners here in the UK due to unprecedented need. For more information, recipes and for a full list of Love Food Give Food participating brands and restaurants, visit: www.actionagainsthunger.org.uk/lovefoodgivefood

Thriving After Eat Out to Help Out First and foremost, we need to reassure customers about how safe it is to eat out. Despite a surge in eating out this month, consumer confidence about eating out remains low. Many people still worry about hygiene levels and a lack of social distancing and even more so in an eating and drinking environment.

those choosing to abstain will thank you for offering quality and variety.

It is possible to build trust with the public by being transparent and consistent about the steps you’re taking to keep your customers and staff safe. By ensuring your website and search engine presence are up to date with the latest information regarding opening hours, service offering, menus and your health and safety measures, customers will feel reassured that they know what to expect when they arrive to your premises.

Customers love to feel wanted. It sounds so obvious, but it’s easy for staff to overlook one-to-one contact with guests when they’re concentrating on the minefield of social distancing compliance and increased hygiene measures.

INNOVATE Once your customers are on site this is your opportunity to wow them so they’ll want to return. There’s little you can do to disguise your COVID19 prevention measures, instead you can distract your guests with what you do best – food and drink. Eat Out to Help Out has been a positive kick-start to the hospitality industry, but with the scheme now ended, how can the industry ensure it stands on its own two feet?

Drinks are an efficient, quick and easy way to impress customers and more often than not it’s the first taste they’ll experience at your venue, so this is your opportunity to make a long-lasting first impression.

Graham Gibson, Co-Founder and Director, Alcohol Solutions (www.alcohol-solutions.co.uk), an independent company specialising in drinks innovation and development, believes proprietors still have time to nurture the clientele currently lapping up the EOHO scheme for longer term benefit.

Your customers want an occasion, something they don’t have at home. For example, hard seltzers are a huge trend and it’s easy for people to crack open a can at home, so in your restaurant or bar the seltzer needs to be served in a beautiful glass, with ice and an exciting garnish to offer more of an experience.

NURTURING TODAY’S CUSTOMERS FOR SUSTAINED REVENUE

Another key trend at the moment is consumers wanting to create a ‘holiday vibe’ at home and this is something that’s easy to do if you already have a stocked bar. A simple tropical-style cocktail menu with easy-to-create colourful classics that remind people of being on holiday is an easy way to instil some ‘feel good’ feelings. And even more simple that this is to offer a good selection of premium spirits on the back bar, consumers are drinking less and opting for higher quality drinks which can only help margins.

As people continue to remain within their own areas, attracting local customer loyalty is key, but as diners chow down on discounted meals throughout August, how do we continue to retain local engagement once the Government support ends and menu prices increase?

HEALTH & SAFETY REASSURANCE

Consumers are increasingly looking for low and no-alcohol options too, so now is also a good time to refresh this category on your menu. Drivers and

Innovation evokes emotion in your customers, they’ll remember how good they felt and want to visit again.

GET TO KNOW YOUR CUSTOMERS

Now could be a good time to incentivise employees to achieve best possible customer feedback targets. Reward those with the most completed and highest-scoring guest questionnaires. Not only will this encourage staff to provide the highest levels of service, it will also provide insight on what your customers value and want, as well as flag up any improvements that could be made.

COMMUNICATE AND INCENTIVISE The end of a customer’s visit should be the beginning of ongoing communication with them. If they’ve completed a guest satisfaction survey you will have their email address which means you can keep in touch using an enewsletter with news, offers and incentives for them to re-visit. Engage your customers by incentivising visits using seasonal themes, such as a new Autumn menu showcasing mouth-watering serves, or even better personalise incentives for your customers’ birthdays if they’ve provided this information in their questionnaire. You can also entice local customers with offers during quieter periods, a replacement to EOHO. Continue the conversation. Communication should be regular, but not too often that you clutter up inboxes, monthly tends to strike the right balance. Graham Gibson is at the coalface of how drinks brands are trying to reignite their on-trade business and grow sales during this incredibly turbulent time. Over the last six months he has worked with micro-distilleries through to multinational brand owners, producing unique and exciting products to meet consumer demand for intriguing drinks as people look for added value from their restricted leisure time.


SAY SA AY HELL HELLO O T OY OUR NEW TO YOUR TRAINING MANA GER MANAGER anywhere, TThe he anywher e, anytime training app for upskilling your bar staff From buying The The on trade experience is like like no other. other. From irst postyour first first beer aged 18 to enjoying your ffirst lockdown lockdown pint: it it’s ’s a British British institution. However 40% of customers say they would leave However return*. an outlet if served served a bad pint and would not return Therefore proper proper staff training is vital for your business. Therefore ello BEER could help you tap into an extra In fact, H In Hello £25,000 profit profit per year** £25,000 At just ££40 40 for up to 20 learners At learners,, staff training works out cheaper than a pint of lager per person***! With better pouring sk ills, you’ll you’ll start to see a rreturn eturn on With skills, investment immediately with fewer pints in your drip trays.

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*The Cask Report, 2018-19 2019-2020 pr ofit loss thr ough 1 in 3 pints ser ved thr ough a dirty line + A Average verage cost of wastage per p pub calculation: A ianet Beer Beer Quality Quality IInsight-Report nsight-Report 2019-2020 ** V Vianet profit through served through Average price of a pint in the UK = £3.67 (Office of National Statistics, M arch 2019 ). Average Average nnumber of taps per pub = 110 A Facts Facts on Tap Tap 2018 Statistics, March 2019). from BBPA 2018)) 0 ((source: source: attached fr om BBP ***Based on 20 members of staff signed up to learn ***Based


Christmas is Coming - It’s All in the Planning 12

Caterer, Licensee & Hotelier

Sept/Oct 2020

“Christmas is the Season for Kindling the Fire of Hospitality”

While it is “the season to be jolly”, Christmas 2020 for the hospitality sector in the wake of the Covid pandemic will be like no other Christmas since World War II.

where they spend their money, and were looking for memorable experiences – like going out for a meal or drink with family or friends over Christmas – rather than just buying ‘things’,” added Chessell.

The government’s recently introduced rules (which may of course be subject to change) state that people in England can meet in groups of no more than six, but pubs, cafes and restaurants will be allowed to stay open, so long as these groups do not mingle with other groups at each venue.

Mark Sheehan, managing director of Coffer Corporate Leisure added : “The fact is the eating and drinking-out sectors had an excellent trading period in their busiest time of the year. Consumers escaped the political turmoil and headed for pubs and restaurants to escape the tedium. Pre booked sales in particular were strong and the months ahead are going to be tough but at this crucial time trading was robust.”

Table bookings of more than six will not be allowed, and hospitality businesses are now legally required to take customers' contact details so they can be traced if a potential outbreak is linked to the venue.

And there is nothing to say that the public won’t embrace Christmas 2020 the same way. At the moment the government have issued new lockdown laws banning gatherings of over 6 people, but the festive period is still 13 weeks away and a lot can happen in 13 weeks.

These new rules do, of course, create significant challenges, but one thing the recent Eat Out to Help Out initiative proved is that the country has not lost its appetite and desire to dine out whenever possible.

The government’s “Eat Out to Help Out” (EOTHO) was, as we know. a runaway success. with well over 100 million meals sold and while the government had set £500 million aside to cover the costs it raised half of that in taxes.

So despite all the current uncertainty it is vital to prepare for the sectors busiest time of the year - Christmas!

Health Secretary Matt Hancock appeared to be optimistic on removing the restrictions for the festive period, speaking on Radio 4 he said "I really hope we can turn this round before Christmas. I think that, in a pandemic, Christmas is a long way off."

Christmas 2019 saw pub and restaurant operators enjoy positive sales growth over the festive season, with pubs enjoying the biggest uplift with collective like-for-likes ahead 5.1% against a 2.4% increase for restaurants.

"Three months is a long time in a pandemic and I very much hope this strong rule, together with the local action we've taken in places like Bolton, can work to turn things around by Christmas."

Christmas 2019 was fairly tumultuous as well - we had seen months of Brexit unrest and a general election. However, the British public shrugged that doom and gloom off and gave the hospitality and on trade sector the perfect boost.

So, it certainly not “crackers” to be thinking about planning for the festive season! December always has been a key part of the UK hospitality and on trade sector calendar, and if Health Secretary’s optimism comes to fruition then we could see a very busy Christmas period.

Analysing last year’s Christmas figures Karl Chessell, director of hospitality business insight consultancy CGA said: “This was all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,”.

See our Christmas feature this issue on pages 18-19.

“What these Tracker figures suggest is that consumers were more selective about

Beer Piper Launches Game Changing System To Help Pubs Save Money And Boost Hygiene Standards Beer Piper, the UK’s leading automated beer line cleaning company, has launched a revolutionary system to help bars and pubs save money, save waste and pull perfect pints. The BP4 beer line cleaning system - an industry game changer - is the first of its kind in the UK. It ensures that beer lines are cleaned to extremely high standards at regular intervals with environmentally-friendly chemicals, something that is of utmost importance during the current climate. As well as keeping beer lines spotless, the system allows bar managers and landlords to save waste because they can serve the beer in the lines that is normally thrown away as part of a “manual” line clean. This can lead to huge savings behind the bar. In fact, recent research by Beer Piper found that a staggering 40 million pints of perfectly good beer are thrown out by UK pubs every year. The high tech system links to a mobile app which can control, track and report line cleans in real time - making beer line cleaning easy, accurate and fast. The BP4 system’s cloud-based technology logs when and who cleans the lines, and allows bar managers access to real time data as and when they need it, via the webbased portal and the handy app which can be

quickly downloaded onto a phone or tablet.

always positive when our systems have been implemented.

The portal and app also enables hospitality managers to deliver increased reportability and trackability, helping them to save money and waste. The interactive tech helps to improve accountability, which in turn makes running the bar more efficient - something that is increasingly important for the hospitality industry as a whole, especially at this time.

“Seaside bar The Marine Boathouse in Scarborough saved an incredible £5,000 in the first quarter after implementing the BP4 system, and trialling the mobile app too.”

The system eliminates the need for time-consuming manual line cleans, meaning that staff members are free to get on with additional activities. Jeff Singer, Commercial Manager for Beer Piper, which is based in Trafford Park, Manchester, commented: ”Beer Piper has invested considerably into the BP4 system, to ensure that the cloud-based tech and app makes life easier, more efficient and works in a smarter way for hospitality managers and owners. “Beer Piper systems also help bar managers reduce waste considerably, which equates to saving money - something which is crucial for the On-Trade industry at present as it picks itself back up after the Covid-19 shutdowns. “We work with a large number of hospitality owners and managers throughout the UK, from big chains, traditional pubs and craft beer taprooms, to restaurants, hotels and any type of venue that serves draught, and the feedback is

The app, which can be downloaded onto an Android phone or tablet and also features educational training videos, and has a troubleshooting section which means that users can identify and fix issues quickly. Additionally, larger group customers can check in to see how their public houses are doing with regards to hygiene and line cleans. Jeff continues: “The taste and quality of beer can be hugely affected if lines are not cleaned properly, or if they are cleaned with second rate systems or products. With the craft beer boom instilling a renewed passion in the nation’s beer drinking community, and with consumers having to be very selective about where they spend their money given the recent circumstances, pulling the perfect pint, every time, has never been more important. “Coupled with the need to ensure that hygiene standards are constantly first rate, installing a system such as the BP4 is a smart choice.” To find out more about how Beer Piper and the new BP4 system and mobile app can save you money, save waste and make life easier behind the bar, visit www.beerpiper.co.uk to call the team on for a chat about your requirements.

The Rising Sun Is Named Britain’s Best Beer Garden As well as winning the title, The Rising Sun also hosted a day of live radio broadcasts this week, which saw Union JACK airing some of its flagship shows from the beer garden. The day’s entertainment included the ‘Not-in-a-Pub Pub Quiz’, hosted by renowned TV quizzer Mark “The Beast” Labbett from ITV’s The Chase.

The Rising Sun – in Pensford, Somerset – has won the title of Britain’s Best Beer Garden. Owned by St Austell Brewery, the watering hole is renowned for its idyllic setting, large riverside garden and views over Pensford viaduct and the weir. The pub was nominated when independent national radio station, Union JACK, launched a competition earlier this month – it went on to reach the final top 10. The overall winner was decided by a public vote and more than 2,000 votes were cast in less than a week. The Rising Sun, which has been run by Lisa Faulkner and Becca Fricker since 2019, received almost a fifth of the overall votes.

Joint tenant, Lisa Faulkner said: “We feel honoured to be named Britain’s Best Beer Garden. Thank you to the Union JACK team and everybody who took the time to vote for us. “Our beer garden has a stunning backdrop of the viaduct and weir, so we feel lucky to operate a pub in such a beautiful location. We currently have an outdoor bar too, ensuring that all social distancing rules can be adhered to, while our guests soak up the views.” Steve Worrall, Managing Director of St Austell Brewery’s pubs, inns and hotels said: “Congratulations to Becca and Lisa on such a superb achievement. The fact that it was voted for by the public is testament to the popularity of the pub and what a great outdoor space they’ve created for their locals and visitors. Well deserved!”


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14

Caterer, Licensee & Hotelier

Sept/Oct 2020

Adhering to GDPR When Assisting NHS Test and Trace By James Simpson, partner at Blaser Mills Law (www.blasermills.co.uk) Following the reopening of the hospitality sector on 4th July 2020, there has been a heavy emphasis on assisting NHS Test and Trace to support the gradual easing of social and economic lockdown measures. With the increase infection rates and the new “Rule of 6” rule, businesses will be legally required to tell customers that, subject to some exceptions, they can only visit in groups of 6. The Health Sectary, Matt Hancock, has also announced that from 18th Sept/Oct 2020 it will be mandatory for hospitality businesses in England to collect data for the service – businesses that fail to do so will face enforcement. This means that, legally, every hotel, pub and restaurant must keep a temporary record of all customers and visitors for 21 days in a way that is manageable for the business and adheres to general data protection regulation (GDPR). By maintaining records of staff, customers and visitors, and sharing this information with NHS Test and Trace if requested, people who may have been exposed to the virus can be easily identified and told to self-isolate to prevent further spread of the disease. As a business owner, it can be difficult to know what information you will need to store to assist NHS Test and Trace, and how to ensure your business adheres to GDPR regulations. The ICO has issued some guidance to help businesses. Taking this guidance into account, here are some of the main things you need to consider:

WHAT INFORMATION SHOULD YOU COLLECT?

The government will require the hospitality sector to keep track of all the names, contact numbers and visiting dates and times of staff, customers and any other visitors to their premises. The ICO has made it clear that you should limit the scope of the collected information to what is required under track and trace. There is no need, for example, to collect identity verification to validate the information you collect. Many businesses will already have a booking system in place to record customers’ details safely and securely. The information can be collected in advance e.g. upon booking, and also at the point that customers enter the premises or at the point of service. The government advised that this information should ideally be recorded digitally as it is likely to be more secure, but a paper record is also acceptable. Businesses are also required to record the arrival times of customers and also urged to record departure times as this can help narrow down the number of people who will need to be contacted by NHS Test and Trace if a customer tests positive for COVID-19. These records of staff, customer and visitors’ information that are kept for the purpose of NHS Test and Trace should be deleted after 21 days. This reflects the 14-incubation period of the virus, as well as an additional seven days to allow time for testing and tracing. Once 21 days has elapsed, this information should be securely disposed of or deleted in a way that does not risk unintended access. For example, paper files should be shredded and digital records should be deleted from recycle bins and cloud back-up storage.

WHAT ELSE SHOULD BUSINESSES DO TO COMPLY WITH GDPR? Transparency is a key requirement of GDPR. It is not necessary for a business to seek consent from each individual person before requesting information because it will be a legal requirement to collect the information but it must be made clear why it is being collected and what the business will do with it. In particular, you should advise customers that the information will be used for the NHS trace and trace system. You can do

this by putting up notices in venues and on websites. Additionally, personal data that is collected for the purposes of NHS Test and Trace, must only be used for that reason. You should not use this information for any other purpose, such as marketing otherwise a customer has a legitimate complaint that their GDPR rights have been breached. This could result in legal sanctions, as well as claims for compensation. A key requirement is that the information is kept securely. Businesses are required to implement appropriate technical and security measures to protect this data. . The measures will depend on how a business chooses to store the information. For example, the security measures will differ depending on whether the data is recorded electronically or as a hard copy. It is advisable for businesses to carry out a data protection impact assessment to assess the risks and to record the measures put in place to reduce the risks of non-compliance. This shows that the business understands its responsibilities and demonstrates good leadership and accountability.

OTHER MEASURES It is important for businesses for show that GDPR compliance is embedded in the culture of an organisation. You should explain to employees why it is necessary to collect the track and trace data for health and safety reasons and why the information should be handled carefully. You can also educate employees on the risk of potentially criminal or fraudulent activity if fraudsters pretend to be from the NHS Test and Trace centre to ensure that the data does not fall into the wrong hands. Contact tracers will call from a 0300 number or may ask you to sign into the NHS Test and Trace contact-tracing website. They will never ask businesses or individuals to dial a premium rate number, ask for any social media identities or logins, ask you to download any computer software or hand over the control of your PC or ask you to access any website that does not belong to the government or NHS. If a business is concerned about what they can do, they should read the ICO guidance and speak to a reputable lawyer who can look at their arrangements and advise further.

Mandatory Calorie Labelling Described As A ‘Slap In The Face’ For Hospitality Sector Itemised Calorie listing on menus will be mandatory for out-ofhome businesses including pubs, restaurants, cafés and takeaway businesses with over 250 employees under new laws being drawn up by government, after several years of speculation. As the coronavirus death rate increased return to has revealed that being overweight or obese increases risk which many observers believe has galvanised the government into action. Currently the United Kingdom has one of the highest levels of obesity in Europe, with over 60% of adults in the United Kingdom currently overweight. The government has said its plans around calorie labelling follow research that people consume around 200 more calories a day if they eat out. However, UKHospitality has warned it could cost businesses a staggering £40,000 a menu. UKHospitality’s CEO, Kate Nicholls, commented: “Hospitality shares the Government’s commitment to public health objectives, and the focus on public education and information is certainly a welcome strategy. Britain’s eating out sector has made great strides in providing healthier and lifestyle choice options on their menus, responding to consumer demands and nudging healthier behaviour, as evident in the rapid growth of catering for veganism, for example. “Millions of Britons have rediscovered the joy of cooking from scratch during lockdown, a trend that has been rightly and roundly applauded. We should embrace this by embedding more nutritional education in schools.

Cooking from scratch is what restaurants do every day, and it’s how many of them manage to keep their offers attractive, with changing daily specials and locally-sourced seasonal dishes. Menu labelling could cost as much as £40,000 per menu run for some businesses, disincentivising such innovative and sustainable approaches, and stifling the efforts to offer exciting and healthy meals to customers. “A well-intentioned targeting of child obesity is at risk of evolving into an interventionist approach that heaps burdens on hospitality businesses just when they are at their most vulnerable and fighting for survival. Atrisk sections of society need specific targeting but the most constructive approach with most of society is to provide effective and credible tools to allow people to make informed decisions about their lifestyles, nutrition and exercise, from as early an age as possible. The sector is keen to play an active and positive role in helping to deliver and support initiatives in schools, to better communicate the benefits of healthy cooking and eating – there is simply no question that education has an enormous role to play in reducing obesity in the long term. “We are genuinely keen to work with Government to address obesity but the extra regulatory and cost burdens of measures like menu labelling could not come at a worse time. Hospitality has played its part in lockdown, feeding and accommodating vulnerable people and key workers. Now, as we focus on securing jobs and helping the economy and communities to recover, a raft of costs and regulatory burdens would be a slap in the face.” Tim Rycroft, Chief Operating Officer at the Food and Drink Federation said: “The UK’s food and drink manufacturers and the half a million people we employ – so recently the heroes heralded by government for feeding the nation during the Covid crisis – will be reeling today from this punishing blow. “As the economy struggles to recover, new restrictions on promoting

and advertising everyday food and drink will increase the price of food (1), reduce consumer choice and threaten jobs across the UK. And all to save 17 calories a day (2). On a missed opportunity: “A new government focus on the promotion of physical activity is welcome, but this package looks like a terrible missed opportunity. After months in which people have thought more about diet and exercise, we could have embarked on a bold programme to promote healthier lifestyles and better diet choices – encouraging consumption of fibre, fruit and vegetables. Instead, at the heart of this programme are old and discredited policies that will raise prices, limit choice and hit two of the UK’s most successful industries. On proposed promotions and advertising bans: “It is extraordinary that the government is proposing a ban on promotions of food and drink in retail at such a precarious economic time. With household budgets more stretched than ever before, the Scottish Government recently reversed its decision to press ahead with promotional restrictions. They said the Covid crisis had rendered their impact assessments meaningless. Why are things different in England? “Government is pulling in different directions. From August the Chancellor is paying for people to eat out whilst the Health Secretary is proposing banning promotions on the same foods in supermarkets. “Further, there is very limited evidence that these measures will effectively tackle obesity. The UK Government’s own figures suggested that proposed bans on advertising and promotions combined would only reduce children’s average calorie consumption by 17 calories per day (2). “For more than a decade, our industry has worked willingly with successive governments to reduce salt, fat and sugars. Government is right in its renewed ambition for a healthier, more active population, but it is also time it put real money behind specific, targeted measures to help those most afflicted by obesity, rather than relying on headline chasing measures."

Are You Purchasing Crockery for Hotels, Restaurants, Pubs, Banqueting or Event Hire Companies? Whether you are running a high end Restaurant, Hotel or Hire Company, purchasing crockery can be a daunting task. Trying to figure out everything from how much crockery to buy to what style will work best for your establishment can seem like an insurmountable task. Add to that the significant cost, it can be confusing and off-putting, and so this guide will give you the do's and don’ts for the would-be crockery buyer.

QUANTITY AND STORAGE When choosing crockery, think practically. While your budget is likely to be your primary concern, you’ll also have to consider a wide range of factors, such as how your new plates and dishes will look, how much storage space you have, and whether or not you need it to be safe for use in the freezer, dishwasher or microwave To start with, it will be worth measuring your ovens, fridges, freezers,

microwaves and cupboards. There’s no point buying a new crockery which looks great on your table, if it won’t fit where you need it to. Also, it will be worthwhile to think about the look and feel you’re trying to achieve. Fine dining and luxurious surroundings will require a very different style of crockery than a self-service establishment where accidents can happen and perhaps a more budget minded approach could work better. It is essential to consider quantity. Buying the right amount of plates isn’t as simple as calculating how many people will be in your establishment at any one time; when you’re fully booked and looking to serve as many people as possible in a given time period, some crockery is always going to be in the kitchen, either being washed or ready to be plated up, so think carefully - It may be better to add another 50% . Lastly, consider which body of China you would prefer, think about the appearance ; do you want Bone china with its translucency or perhaps you would prefer something with more strength - Vitreous China.

terms are used very loosely. Porcelain comes in hard paste and soft paste.

· · · ·

Vitreous means glass-like. Vitreous china is made of clays that are glazed and fired at extremely high temperatures. The temperature causes the glaze to fuse with the clay and become non-porous. This China is both delicate and extremely durable. For further information, visit www.dentontableware.co.uk or see the advert on page 9.

Porcelain Bone China Vitrified / Vitreous ROK Run of Kiln/ Imperfect or Seconds There are different types of China, Porcelain and Tableware R.O.K. and the

HARD PASTE PORCELAIN Made from white china clay, kaolin and china stone. When fired at great heat, these ingredients fuse to become a vitreous white surface - entirely hard.

SOFT PASTE PORCELAIN Made from white china clay. Firing is at a high temperature but not as great as that of hard paste porcelain. The body is more liable to breakage.

BONE CHINA Bone china is hard with a combination of clay and china stone made white and strong by the addition of calcified bone. It has a finer texture, a warmer creamier colour than the "blue white" of other clays and very strong. The adding of the bone makes it translucent.

VITRIFIED / VITREOUS


16

CLH News

Breakfast & Brunch- Reaping the Benefits Sept/Oct 2020

“To eat well in England you should have breakfast three times a day.” ― W. Somerset Maugham sons alone, and the demand for ‘clean eating’, paleo, vegan and other diets, has alo increased. Furthermore, the number of vegans in Britain has risen by 360% in 10 years, with more people opting for a plant-based diet to gain on the perceived health benefits of a vegan diet. So when it comes to breakfast and brunch, what health-inspired dishes are finding favour right now? So, operators really should view breakfast as an opportunity to be embraced and could also hold the key to profitability and increased revenue for hotels, pubs and restaurants.

are largely made based on health (28%). Millennial consumers, accounting for 23% of all breakfast consumers, are especially seeking health benefits at breakfast – 253 million MORE breakfast servings they enjoyed last year were based on fulfilling this need. 190 million more were chosen based on being ‘more natural/less processed’. Nestlé Cereals Box Bowls range – a six pack of Nestle Breakfast Cereal favourites that can be eaten straight from the box. All that is left to do is to pour milk into the speciallydesigned bag inside the box, and grab a spoon for a tasty and convenient breakfast to be enjoyed at home, or on the go.

It is widely acknowledged to be the most important meal of the day, and recently revealed statistics show that breakfast could also hold the key to profitability and increased revenue for hotels, pubs and restaurants. Furthermore, the brunch phenomenon has been growing for a few years now and it shows no signs of abating, with many venues introducing a whole new variety of creative, inventive and surprising dishes.

While 55% of people eat breakfast at home every day, almost half (49%) eat breakfast out of home, according to Mintel. Indeed, recent research from Lamb Weston reveals that 2.6 million adults in the UK now eat out of home between 10am and 12pm, up from approximately 1.3 million adults in 1974. Furthermore 20% of those who take breakfast out-of-home do so once a week or more.

Breakfast is an almost universal occasion, claimed to be the most important meal of the day with up to 95% of UK adults partaking of the meal. Over the past couple of years breakfast has been the main contributor of visits growth in the eating out market, due to increased penetration and choice as well as frequency of use.

Unsurprisingly, bacon came out on top as the most essential element of a Full English, with 69% of Brits wanting this on their plate. Sausages took the number two spot with 66%, followed by toast (62%), baked beans (57%) and a fried egg (53%). We’re choosing fried mushrooms (42%) over grilled (38%) and hash browns (44%) over chips (19%). When it comes to sauce, it’s tomato ketchup (29%) that we’re reaching for, closely followed by brown sauce (23%). However, these aren’t the only sauces we’re adding to our fry-up. 5% of Brits would happily add BBQ sauce or mayonnaise to their Full English, while 3% would opt for chilli sauce.

Toby Baker, Marketing Director UK & Australia, Nestlé Cereals, said: “Consumer research tells us that Brits want more variety and convenience at breakfast time. Our new Box Bowls provide a tasty breakfast choice for almost every day of the week, pre-portioned and ready to eat straight from the box. “Box Bowls have also been designed to fit around ever busier lifestyles – they can be enjoyed at home, or while out and about. The toughest decision you’ll face is which one to choose.”Consumers are eating more fruit (up 8.5%), porridge (up 7.4%) and eggs (up 2.7%), confirming the trend towards more ‘natural’ breakfasts

HEALTH CONSCIOUS

However, signs are pointing towards a generational shift in breakfast eating habits. The older generations are more likely than younger cohorts to eat breakfast at home every day and also have a lower repertoire of foods typically eaten.

Prior to the coronavirus pandemic one in four consumers in the UK enjoyed having breakfast outside of their home – which is why it has been identified as a key growing trend for caterers. High street casual dining chains, pubs, bars and fast-food outlets historically linked with lunch and dinner dining have responded to the increase in consumer demand by adding breakfast offerings to their traditional fare to try and earn a share of this lucrative market. According to data from foodservice baker Kara, Britons spend on average £13 billion a year dining out for breakfast, and with current growth at just under 1% its making headlines as the fastest growing eating out day-part in the total Eating out Market. As consumers lifestyles get consistently busier, we’re continuing to see the blurring of meal times with many consumers now undertaking a ‘brunch’ option or an all day heartier breakfast when dining out. Kara data also revealed that 40% of Millennials are now choosing to avoid gluten dishes, with only a small number having to switch to gluten-free for medical rea-

As the nation becomes more health-conscious than ever before, we’re also seeing an increase in healthier breakfast options. 61% of Brits said they enjoy a bowl of yoghurt and granola for breakfast, while 59% like a smoothie. 36% of those in our survey have made their own overnight oats, a new trend sweeping the nation, while 33% have enjoyed the millennial favourite, avocado and poached egg on toast. According to research from market insights experts Kantar sales are up year-on-year on items like cereal bars (2.2% growth to £444.5 million), porridge (up 4.8% to £247 million) and marginally on ready-to-eat cereal (value of sales is up 0.7% to £1,318.1 million). When it comes to food and drink choices, decisions

All elements of the box bowl are recyclable – from the specially designed inner bag that holds in moisture, to the unique cube-like outer carton.

In contrast, more fragmented routines appear to be taking root among the younger generations. They are more likely to eat breakfast out of home, many doing so while on the go, and to eat a wider range of foods for breakfast. Additionally, the young’s propensity to snack is also impacting on breakfast eating, seeing them graze on smaller breakfast items throughout the morning rather than eating one big breakfast.

BREAKFAST BEVERAGES Out of home breakfast visits have been fuelled by a

market-wide focus on coffee. 25% of coffee is consumed at breakfast and 16% as part of a morning snack, so many operators have introduced a credible coffee range as a way of maintaining customer loyalty. While fruit juice came out as the most popular drink across the board, there were some variations when it came to hot drinks. According to studies, men prefer white coffee (68%) while women would rather have a cup of English Breakfast tea (70%). The increasing popularity of brunch has also led to a rise in brunch-friendly cocktails. And when it comes to cocktails, Brits are ordering a Bloody Mary (24%) before anything else, closely followed by a Bellini (23%) and a Mimosa (18%). With the coffee culture showing no signs of slowing down and a greater demand for premium product as consumers develop a more discerning coffee palette, Roger Heap from Swiss owned Jura says hoteliers should be serving quality coffee. “JURA manufactures premium, Swiss-made bean-to-cup coffee machines that are ideal for commercial use – producing from 50, up to 200 cups per day. The JURA WE8 is perfect for a small hotel offering as it’s capable of producing around 35 speciality coffees per day. This machine features 12 programmable specialities, from a latte macchiato to a flat white. It also has a 3l water tank capacity and a 500g bean container capacity with an aroma preservation cover. For optimum convenience, the WE8 is compatible with the JURA Coffee App, so

GRAB THE OPPORTUNITY So there you have it, breakfast as an opportunity to be seized. Nigel Phillips, Lamb Weston’s National Sales Manager Matt Scott says: “The UK breakfast and brunch market is experiencing a big boom, with 58% of people now seeing it as the most important meal of the day and as a crucial element of a venue’s offer. The times and occasions for breakfast and brunch are also evolving with breakfast no longer viewed as a functional meal to start the day but as a sociable, indulgent occasion. “Breakfast is a large and innovative market, presenting a great opportunity for casual dining venues and pubs to diversify their offer and grow. Operators need to shape up their offers to capitalise on this significant opportunity."

www.uk.jura.com 01282 868266 www.nestlecereals.co.uk


18

CLH News

Sept/Oct 2020

Festive Ordering

Christmas, But Not As You Know It Delight Your Diners This Christmas with LillyPuds Bidfood shares festive food predictions for a ‘Christmas with caution’, as it launches its 2020 Christmas range

for fancy product innovation, but instead, that in these uncertain times, many of us are looking for touches of comfort to make us feel good. Whether that’s festive favourites, winter-spiced options, or mince pie variations and Christmas puddings to tempt consumers.

STAYING SAFE THIS SEASON

Foodservice supplier Bidfood, have launched its 2020 festive range, whilst also exploring consumers’ feelings around how they envisage their Christmas looking this year, through a recent Bidfood survey. According to the findings, this year we can expect a ‘traditional Christmas with caution’, involving socially distanced small gatherings, single serve food or personal buffet platters, as well as celebrating truly British traditions.

SUPPORTING LOCAL AND CELEBRATING BRITISH One of the consumer behaviours that has come out of the pandemic has been the rise in desire to ‘support local’ – from supporting local producers and businesses, to spending on UK experiences and British getaways. Whether it is due to the consumer’s desire to support the UK economy, or lockdown reducing international business and travel, people are really focusing on celebrating Britain and what it has to offer. Just over a quarter (26%) of consumers are looking forward to a Christmas meal that upholds true British tradition with all the trimmings – whether they dine in or venture out. The research illustrates that really, this isn’t a year

When asked about the research, Lucy Pedrick, Head of Insights, said: “48% of consumers ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience. Now supplying direct to consumer, Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amidst the Coronavirus pandemic.” As well as being physically safe this season, Bidfood is still looking at ways to be environmentally safe, with their entire cracker range this year being more sustainable than ever! Each cracker is easily recyclable, is free of single-use plastics and contains no glitter; the range also includes a number of crackers that support The Trussel Trust, with proceeds donated directly to the charity. Discussing the range, Vicky Tripp, Campaigns & Activation Manager, said: “It is important that, despite this years’ challenges, operators do not forget the importance of dietary requirements and consumer demand for vegan and gluten free options. “With this in mind, Bidfood has launched a range of options to appeal to those conscious consumers, from classic vegan wellington slices, as well as our gluten free and vegan Premium Selection mirrored chocolate truffle torte, which we’re particularly excited about.” See the advert opposite for details.

Following many years of making puddings for friends and family, LillyPuds was created in October 2015 by Alison Lilly to introduce a tried and tasted Christmas pudding recipe to diners. LillyPuds brings to market a festive delight that is easy to eat, light on the palate and with all the traditional spices and flavours to be expected of a Christmas pudding. The fruit and spice mix is blended with a local real ale, brandy, fruit juice and zest instead of using mixed peel. The increased fruit content and reduction of cheap fillers such as flour and sugar to the mix produces a dessert that is easier on the palate after a heavy indulgent Christmas lunch.

The range includes the Great Taste award-winning Premium Traditional (120g and 140g), Great Taste Gluten Free 120g and the Vegan/Gluten Free 120g puddings. The Premium Traditional and Gluten Free puddings are suitable for vegetarians and do not contain dairy ingredients. Loyal customers include West End 5* hotels and gastro pub chains throughout East Anglia. Products are available nationwide for delivery direct. www.lillypuds.co.uk/foodservice E: hello@lillypuds.co.uk T: 07792223301

Enhance Your Menu with Clearwater’s Frozen Lobster Meat Enhance your menu with Clearwater’s frozen Lobster Meat. Produced using a specialized high-pressure extraction system, this raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. With no pre-cooking or shucking required, Clearwater’s sustainably fished Claw & Knuckle Meat comes in a 227g vacuum-packed pouch, which is ready to cook. The pouch can be inserted into boiling water or left to poach for several minutes, before serving in a recipe. Perfect for including in risottos, pasta dishes or even in a lobster roll. For more details contact windsorsales@clearwater.ca

Wicked Wolf - Multi-Award Winning Artisan Gin Launched in September 2015 under the banner “The Spirit of Exmoor® ’, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon. Wicked Wolf Exmoor Gin uses the combination of 11 exotic botanicals producing complex layers of citrus and pepper notes, finely balanced with the distinct flavours of juniper and coriander, resulting in a mature, premium spirit. Hibiscus, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics creating a full-flavoured, smooth gin. Pot distilled in a copper alembic still, Wicked

Wolf Exmoor Gin is filtered, bottled and labeled by hand in exclusive 100-litre batches.Each aromatic is prepared by hand, infused and distilled separately resulting in 11 individual distillates which are then skilfully blended. This allows for complete control over the strength of each flavour, and enables consistency across each batch. The gin is multiple filtered producing a 42% ABV, smooth, full-bodied and elegant spirit.Wicked Wolf Gin is best served with ice and lime over a sprig of thyme, but is equally at home neat with a block of ice or mixed with a quality tonic. For further information visit www.wickedwolfgin.com


Technology and Software

Sept/Oct 2020

CLH News

ROUND - The UK's Favourite Order & Pay App Since the re-opening of pubs and restaurants on the 4th July, the ROUND app has served and supported hundreds of thousands of customers across the country to order safely, securely and easily in its community of ROUND venues. In August, ROUND supported venues with a seamless ‘'Eat Out to Help Out' solution within the app, and helped over 40,000 diners save 50% on their orders! Customers can now also tip staff directly via the app, in addition to pay via Google Pay and Apple Pay, with many more exciting features to be announced shortly.

Why join ROUND? • Increased monthly spend of 29.9% by customers when

using a mobile order & pay app, according to a CGA report • £0 set up and £0 monthly fee - just a small % transaction fee • New and improved simple set up process • Complimentary tablet so you can easily manage the mobile orders Getting started is easy. Your venue could start taking mobile orders within a matter of days. To get started, or find out more, simply visit www.round.app and tap ‘get started’.

Hotels, Inns and B&B’s are Migrating to Caterbook for Free!

For 20 years, the Caterbook brand has been a trusted tures based on their needs. name in accommodation software, providing innovative • Responsive, customisable booking engine embeds on your solutions to simplify your workload. Since the easing of own website. lockdown restrictions, our technology has been empow• Configure and assign unique per-rate deposit and cancelering accommodation businesses to re-open their doors, lation policies. whilst keeping staff and guests safe. • Housekeeping report shows type of room clean (daily, • Minimise staff / guest interactions with paperless online departure etc), with any linen and towels required each day. check in and check out. • Batch create, email or print all the day’s invoices in a sin- • Industry standard reporting metrics of RevPAR, Average Daily Rate etc. gle click. • Post food & drink items from your EPOS to the room bill • Take payments in real time using our built in PCI compliant payment gateway. for settlement on checkout. • Channel Manager links to booking.com, Expedia and • Use yield management to automate pricing changes many regional DMO’s. based on availability. To help get hospitality back on it’s feet, we are offering • Create and schedule custom guest email and SMS mesour Caterbook software for FREE until 1st January 2021 sages. • Additional individual staff user accounts included as stan- (see our website for details). dard, with activity logging. Call 01840 298298 or visit www.caterbook.com and • Role based access control restricts staff privileges to feasign up for a risk free 14 day trial account.

Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic. Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything

to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service. Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas. Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit usetoggle.com for more information.

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CLH News

Sept/Oct 2020

Technology and Software

Contactless, Branded Hotel App For Deliver Critical Information To Your Frontline Workers Your Guests - Set Up In Minutes

Vamoos, the App for Hotels, makes it so simple for you to keep your guests, staff, and hotel safe, all while delivering the same magical experience they’re used to with better customer service than ever before. Through your own, branded hotel app, you will be able to:

- Create a full hotel directory with all the information your guests need at their fingertips - Instant message back and forth with guests so

reception needn’t be open - Encourage more bookings for activities, table reservations, tours, and much more - Accept virtual Do Not Disturb requests which guests can manage themselves - Share a list of local points of interest that your guests can visit that are open and safe - Allow guests to check themselves in and out remotely And what’s more, your own app can be set up and shared with guests in just minutes! Don’t believe us? Sign up for your free 1month trial and see for yourself, and join the hundreds of other hotels around the world who have taken their guest experiences to new heights. Visit our website on vamoos.com for more information and to sign up, or contact the team on info@vamoos.com.

Park Plaza, Deploys the Virtual Remote Control The speed of technology's evolution is a hot topic at Airwave's HQ and indeed, drives our business, making life exciting. However, Airwave's technicians saw a much more literal sense of speed recently, when discussing the notion of a "virtual remote control" in light of the Covid-19 pandemic. Simply speaking, the VRC would allow guests to bypass the in-room TV remote, instead using a smart device (phone or tablet) to control the TV. A quick phone call to software developer partner Otrum, and it seems that great minds think alike! Otrum had not only hatched the same idea, but speedily developed VRC software to work alongside Otrum hotel TV systems. After a short period of testing, Airwave approached key client Park Plaza with a sparkling new product to be trialled at their

two operating sites - London Westminster and Amsterdam Victoria. "Park Plaza Westminster's location opposite St.Thomas' hospital has seen it remain open to accommodate NHS staff" said Wayne Bowring, Head of Hospitality Sales, "we were naturally keen to propose a product that could help, even in a small way, prevent the spread of infection." "Further aiding the mitigation of the virus, Otrum's Virtual Remote Control can be implemented remotely" said Julian Arnold, Technical Director "and this we did! remotely upgrading each hotel's TV system server, ahead of pushing new software onto each guest-room TV." To find out more about the Virtual Remote Control, visit ww.airwave.tv/3996/VirtualRemote-Control or see the advert on page 3.

OurPeople is a team communication and engagement platform revolutionising the way management teams within the hospitality sector communicate with their employees. Its technology connects staff in real-time, ensuring the right people are receiving the right communication at the right time. Primarily working within industries with a high number of deskless workers, the OurPeople platform allows secure and targeted communication to ensure employees are engaged, informed, and have the insight they need to do their jobs safely and properly, while increasing productivity levels at the same time. Each offering is bespoke for your team, whilst being safe, secure, GDPR compli-

ant and fully within company control. OurPeople bridges the gap to ensure you can get critical, up-to-the minute information to staff who may not have access to standard communication platforms during their daily work. The solution is more than just a messaging app however, it is your secret weapon to cut through the noise and deliver critical communication. Contact us to find out how OurPeople can help your business streamline the way it connects with the deskless workforce, removing unnecessary chatter and increasing productivity. Visit www.ourpeople.com

Wi5 Mobile Order & Pay Solution for Your Business Wi5 is the industry-leading mobile Order & Pay solution for hospitality, that allows customers to easily place orders and pay for them on their own devices for both Order to Table and Pickup. We’ve invested heavily in our design and technology to ensure that we have the most intuitive, reliable and secure software solution on the market. There are now lots of solutions out there that offer some form of mobile ordering, but unless it’s a brilliant experience for both customers and staff, it will ultimately fail. Wi5 delivers a frictionless mobile experience without the

Quadranet Restaurant Intelligence Quadranet have been on a project to promote Restaurant intelligence. Intelligence is the collection of information to advance business. Covers have been the one measure used in restaurants for years, but now many more measures are available to management. Our booking system not only counts the number of covers booked, but from what source and by which promotion, including social media. We also give information on diners spend and items consumed. We let restaurants talk to their customers through a generic app, alternatively an API is available to use in the restaurant’s own app. Loyalty, discounts and push notifications are all pushed through the app. Our restaurants prefer to think of members rather than customers.

need for a cumbersome login process or downloading any apps, and we’ve made it as easy as possible at every step of the way. For businesses, we’ve made it simple to set-up and manage, whilst still providing the advanced functionality vital in the longterm for enterprise and SMEs alike, such as POS-integration. We’re also proud to be the only mobile Order & Pay solution to maintain the highest levels of security through ISO/IEC 27001 certification, the globally recognised standard for information security, meaning both operators and customers can depend on us. See the advert on this page for further details. Inhouse efficiency is also important. Rising staff costs must be countered by better efficiency. We have a time and attendance model that records hours. These hours can be compared to takings. Also, kitchen screens not only increase kitchen efficiency, but calculate the sum of standard minutes for dishes produced, compared to actual hours paid. Covid has accelerated the move to customers placing their orders on an app or website. Pay at table is also offered to diners who have little time, especially at lunch, and don’t want to wait for the credit card machine at the end of their meal. Disparate facts on their own, become intelligence in the new reporting suite combining monetary, time and resource measures to take your winning business to the next level. See the advert on page 20 or visit www.quadranet.co.uk


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CLH News

Sept/Oct 2020

Hygiene, Health and Safety

New Insect Prevention Air Curtain The Hospitality Sector Needs To

JS Air Curtains is launching a new air curtain, the Fly, specially designed for insect control. It is a hygienic alternative to plastic strip or chain link curtains.

any gaps that might allow insects to enter. Adjustable aluminium aerofoil shaped air blades can direct the airstream to create a tight seal across an entrance.

By creating a high-velocity air barrier across a doorway, flying insects are prevented from entering food preparation areas in butcher shops, supermarkets, hospitals and nursing homes, as well as food production premises. This allows doors to remain open, reducing the risk of surface contamination through staff or customers needing to touch doors or handles.

As well as insects, the air curtain can also discourage rodents from entering an entrance. Research has shown that rats, mice and other furry intruders do not like the sensation an air curtain creates on their fur and will avoid passing under a fast moving barrier of air. Dust, pollen and airborne pollutants are also minimised, to help maintain a safe and healthy indoor environment.

Suitable for installation directly above a doorway, it is offered in five lengths from one to three metres and in four different power outputs to protect doorways up to four metres high. Fly air curtains should always by fitted to completely cover the entire entrance with a barrier of air, thus preventing

KYDEX Puts Safety First

To make hospitality spaces safer and reduce the risk of coronavirus transmission, many businesses have turned to innovative materials with hygienic properties built in. In this critical time for the sector, which is reeling from the damage caused by Covid-related shutdowns, any product that can help in the fight against the virus is worth consideration. While regular deep cleans with heavy duty chemicals will help, specifying and installing new surfaces that are Image credit: Aristech Surfaces. resistant to bacteria and viruses will offer improved protection to staff and customers. KYDEX is one such product. It contains Microban, which provides antimicrobial protection. This halts the growth of bacteria and a broader range of viruses, organisms, protozoa, and fungi such as mould or

JS Air Curtains provide expert advice and supply an extensive range of air curtains for all commercial and industrial applications. You can find out more at www.jsaircurtains.com.

mildew. This makes it significantly better for high-use surfaces when compared with an anti-bacterial product, which only prevents bacteria from growing on the surface. As an advanced thermoplastic, KYDEX can be moulded into any shape and matched with any colour – perfect for branded environments. While well known for its use in healthcare environments such as hospitals, it is also heavily utilised in the leisure and hospitality sector. It can often be found in a wide range of objects including furniture, counters (such as bar tops and reception desks), and doors, as well as in food preparation areas and washrooms. As a homogeneous product, any damage to the top layer does not negatively affect its anti-microbial properties or visual impact, which makes it perfect for high-traffic areas. Its ability to withstand tough cleaning products, without any staining, fading or surface damage, also make it perfect for a postCovid world. To find out more please go to https://bit.ly/3jK3Dre or see the advert on page 28.

Heed New Cleaning Techniques

With hotels, restaurants and cafés all now reopen to the public, establishing a thorough cleaning regime is crucial for the safe return of guests. The HoReCa sector has seen one of the biggest upheavals in its practices since the pandemic began; closing its doors, furloughing staff and installing new safety equipment and ongoing cleaning procedures to kill all virus’ whilst providing a safe environment for both customers and staff. Cardiff-based Genesis Biosciences has developed a unique anti-microbial, surface sanitiser that is proven to be effective against Covid-19 and is free from any harmful chemicals. Genesis’ Sanitiser – part of its Evogen Professional range – delivers safe, high performance cleaning and disinfection of all types of hard surfaces. The utilisation of

natural, biodegradable active ingredients offers an eco-benign alternative to many of the harsh chemicals commonly used for sanitisation. Genesis Biosciences is one of the few companies in the UK to have gone through rigorous external anti-viral testing to validate its surface sanitiser’s effectiveness against all enveloped viruses, including COVID-19 and other coronaviruses and has supplied more than 60 tonnes of product across Europe since the beginning of March. The sanitiser is available 1,000L IBC, 200L, 20L, 5L and 500ml concentrates offering a cost effective and environmentally responsible antiviral solution for all applications. To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.

A Tool In The Test And Trace Arsenal Is Here An entrepreneur who wanted a better way for businesses to collect details of customers for the NHS Test and Trace requirements has developed an app – ‘COVID Collect’. Carl Blanchard of C3 Software in Bournemouth, Dorset, designed the system after writing down his details in pubs on sheets of paper. Understanding it was potentially capable of spreading Covid-19 and in breach of GDPR rules, he designed his superbly simple to use app. Any venue, sports club or premises that requires visitors to register for the Test and Trace system can now use ‘COVID Collect’. Data can be inputted on a device either by the customer or staff – it is then safely stored and can be sent to Test and Trace if required, details are deleted after 21 days to comply with GDPR and Test and Trace regulations

The data can be inputted using contactless technology, customers simply generate and scan a QR code with their details on. Carl said: “When I had to write my details down on a piece of paper, I saw a problem that had to be solved.’’ “Using a pencil means Covid could be spread and it would be easy for someone to take a photo of all the names and numbers on the list, which would be in breach of GDPR regulations.’’ “Inputting the data takes seconds – the details are stored safely and can be communicated to Test and Trace if necessary. “All businesses that require customers or visitors to give their details can use this app and it can be up and running in minutes.’’ “People already using it say it drastically reduces the burden of administration and frees up a lot of time.’’ COVID Collect is designed to be part of a business’s range of measures to help keep everyone safe. For more information or to purchase visit C3’s website at: www.c3software.co.uk/covidcollect/


Hygiene, Health and Safety

We Have The Technology To Keep Your Business Safe! The FaceCam from Fusion is a technology breakthrough. Designed to accurately capture face recognition, temperature and mask data, this technology detects and alerts whether an individual has a fever and if wearing a mask is required will alert user if no mask is present. Software will also email management should a fever reading be taken. The software provided with FaceCam does allow for reporting. You can use these reports to set a date range and see everyone who has come into the building (and at what time) and what their temperature was at that time. The software can recognise enrolled staff members or alternatively record guests

and visitor photo along with detail of times and dates both in and out of the building By asking the member of staff that you’d like to enrol on the FaceCam stand them in front of the device and have their temperature taken. First take the reading without a mask on. After they’ve been enrolled the device will have no problem identifying them with a mask on. Watch our short video on our web site to see it in action. Message or call the Fusion team if you'd like to learn more or book a demonstration 01133 979 555. https://fusion4care.com/facecam/

Use Colourful Visual Communication Aids to Increase Safety, Productivity and Revenue in the Hospitality and Catering Sector

As the new industry landscape unfolds post-Covid, it’s critical for establishments in the hospitality and catering sector to adapt and evolve to meet the changing legislation and environments, whilst keeping their staff and customers safe. Throughout all of this, operating at maximum output is crucial in order to generate revenue and profits, and so productivity and efficiency matter. Beaverswood, a visual communication specialist, has developed a full range of smart and effective solutions that will help you to operate effectively and efficiently, in the safest manner. Considering all the aspects of running a business, looking after its customers, complying to government guidelines and keeping everyone safe, Beaverswood has developed a comprehensive

range of floor markings, perspex screens, seat markers and outdoor stencils, as well as impactful visual communication tools such as; labelling, signage and colourful noticeboards, which will help the hospitality and catering sector perform to the best of its ability. Beaverswood states there is a definite correlation between highly effective visual aids and revenue performance. “Not only do you make your customers feel safer, you enable your workforce to work smarter and therefore quicker”, says Product Manager Jim Roberts. “In turn, this means establishments can optimise their productivity, which positively impacts the amount of money they put through their tills’. For more information visit the full range of visual communication products at: www.beaverswood.co.uk

Sept/Oct 2020

CLH News

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CLH News

Sept/Oct 2020

Hygiene, Health and Safety

Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety. Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown. If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.

Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association. If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied. Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air. Visit www.swiftclean.co.uk

Astreea - The Pedal Hand Sanitiser Introducing the Astreea® pedal hand sanitiser.

Touchless, fully mechanical and made entirely from medical stainless steel, this revolutionary dispenser requires no assembly, electrical outlet, or maintenance. It’s designed for both indoor and outdoor use, making it ideal for any public space. The Astreea® dispenser is different from typical plastic wall or post-mounted products. Its seamless steel body and mechanical operation make it almost indestructible. Units are maintenance-free, arrive fully assembled, and use any hand sanitiser product, making them an ideal solution during

these uncertain times.

• • • • •

12 month warranty • Anti-theft • Hands-free Genuine usage increase where installed Medical stainless-steel construction No electrical outlet needed Visitors see you are proactively making site safe • Highest quality materials • Universal use, can be filled with any hand sanitiser To learn more, visit www.astreeauk.co.uk or contact info@astreeauk.co.uk See the advert on page 2 for details.

trck.to Track & Trace Solution

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Airship, the hospitality technology specialist launched trck.to, their Track & Trace solution back in July in aid of a swift and safe reopening for thousands of locations including football clubs, theatres and churches as well as bars, pubs and restaurants. As news from Government this week means that Track & Trace will be mandatory in the UK hospitality sector from September 18th, the demand for safe and secure Track & Trace will be higher still. A key benefit of Trck.to is that when customers check in, they’re

given the option to opt in to receive the operator’s marketing emails. On average, operators are seeing a 25% opt in rate, with some as high as 50%, giving businesses a much-needed boost as they reopen. Operators already signed up to Trck.to include: Caffé Nero, Camden Town Brewery, Costa Coffee, Crussh, Greggs, Hotel Chocolat, Leon, Mildreds, Mission Mars, Ole & Steen, Pret a Manger, Roadchef and Vagabond. Visit usetrck.to to sign up now.


Hygiene, Health and Safety

Sept/Oct 2020

CLH News

Monika Automates Hygiene Tasks for Staff and Customer Safety

Automation is an increasingly attractive option in today’s commercial kitchen. Although we are all conditioned to wash our hands, thoroughly and frequently, and improve hygiene in general, it can be hard to uphold such measures in a busy environment where pressures are greater than ever. This is where an automated food safety system can help. MonikaPrime can be programmed to give audible as well as visual reminders when a hygiene/infection control task is due – for example to clean down equipment, change cloths and even to alert staff to wash their hands or take customer contact details. By choosing to set an alarming and flashing ‘beacon’, staff can be in no doubt that a task is due and are more likely to complete it on time. Repeat or one-off checks can be

programmed, with verification by a line manager to ensure completion to a sufficient standard if required. UK Director of Sales Rag Hulait commented: “You can use MonikaPrime to drive and double check compliance with food safety and hygiene requirements set within your business. And if you add automated equipment temperature monitoring, you remove the need for staff to move around taking manual fridge and freezer temperature readings, touching surfaces that may be contaminated.” The MonikaPrime system also comes with easy to use software that gives you visibility of staff and equipment performance, so you can see areas for improvement on the way to confident compliance. For more information please contact Monika on 01664 420 022, rag@monika.com or visit www.monika.com.

WaterCare Proudly Introduce the New iX Water Range iX Water filters are the first truly eco-friendly, 100% recyclable cartridge filter in the market, offering Insert Refill Technology to provide a genuinely sustainable and cost-effective alternative to mainstream cartridge water filters. For use on coffee machines, water coolers, ice machines, vending machines, and catering applications. The iX range offers a comprehensive product in a cost effective, efficient, flexible, and stylish package.

measurable control.

WaterCare are extremely aware of the negative impact that waste plastic has on the environment, plus with the uncertainty of where the hospitality industry will be in the next 12 months following Covid-19 pandemic, WaterCare have created a product and program designed to not only reduce your costs significantly, but also recycle 100% of the expired media inserts and return these back into the marketplace – keeping costs & waste down, whilst creating

WaterCare are passionate about providing cost effective, eco-friendly solutions to water treatment. Their NEW, improved iX range of water filters, along with our Replace & Return Program provide an easy, responsible, and cost-effective alternative to current one-way systems.

The iXWater range now has a newly designed head for ease of maintenance. The iXWater head has quick shut off, flush valve and an optional digital flow meter. The head also has a variable bypass to allow some untreated water to be dialled back into the water supply which is essential for better coffee extraction and taste.

Discover the full iX Water range at www.watercare.co.uk/ eco-friendly-water-filters/ or call 01279 780250 to speak to a sales representative.

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CLH News

Sept/Oct 2020

Hygiene, Health and Safety

ATP Leads The Way For Hotel Cleaning Effectiveness As hoteliers navigate the swings between lockdowns and reduced capacity, and reopening floors, preparing rooms, and accepting more guests, they will need to take extra steps to ensure the safety of those guests and the employees who serve them. Key to that safety will be ensuring that sleeping rooms, conference areas, lobbies and lounges are cleaned and sanitized. While sanitising surfaces is just a small part of combatting the prevalence of COVID-19, hotels need to prove to guests that their facility is safe place to stay. Too often, monitoring of cleaning effectiveness has relied on visual inspection. This, of course, cannot detect unseen microbes. Cleaning and sanitation monitoring technology that uses adenosine triphosphate (ATP), the energy-releasing molecule found in every living cell, has been adopted by hotels and

other industries to monitor cleaning effectiveness. ATP monitors provide, in as little as 10 seconds, quantitation of the overall ability of cleaning chemicals and crews using them to clean a surface. One study estimates that 33 percent of the ATP picked up by monitoring is microbial in origin. Surfaces will vary according to sources of contamination and frequency of contact but reducing ATP levels often is enough to reduce infection. Hygiena’s EnSURE™ Touch ATP Monitoring System uses the UltraSnap™ test to collect samples from virtually any surface, delivering actionable, reliable results in seconds. Its portability and ability to upload to SureTrend cloudbased software lets you track and trace progress, without leaving the room! See the advert on page 17 or visit www.hygiena.com/hospitality

Doesitall’s Alcohol Free Hand Sanitiser is ECO-FRIENDLY as Our Formula is Alcohol Free

Doesitall hand sanitiser has a naturally occurring formulation with active ingredients that kills 99.99% of viruses and bacteria. Doesitall’s Alcohol Free, Anti-Viral & Anti-Bacterial hand sanitiser is a ready to use, high performance hand sanitiser solution. It is suitable for use on the hands, to remove potentially harmful viruses & bacteria. Benefits of using Doesitall hand sanitiser:

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

• Includes hand softening agents and is beautifully scented leaving your hands soft with a pleasant aroma • Eco-friendly, due to our all natural formulation process, with active biological ingredients used as opposed to alcohol • Our naturally occurring ingredients are readily biodegradable and have no aquatic toxicity, thus they offer a greener alternative to conventional alcohol products

and minimise environmental impact Our hand sanitiser is fully laboratory tested and has passed BS EN 14476:2013 + A2:2019 standards concluding it is effective against 99.99% of viruses and bacteria including SARS + CoV-2. (Covid-19). Doesitall Hand Sanitiser is NonFlammable. It contains naturally produced active ingredients which is better for the environment. Our dual action virucidal formula prevents the chance of anti-microbial resistance occurring. Our 5L Eco refill system allows you to refill your own re-usable sprayers saving on harmful plastic waste. Protect your staff and customers, use Doesitall’s Alcohol Free Hand Sanitiser with clinically proven confidence! See the advert below or visit www.doesitall.uk


Hygiene, Health and Safety

Clean Air for a Safe Environment

During these uncertain times, we must be equipped with the right tools to fight contaminates. Axair offer state of the art air cleaning systems for any indoor environment to help improve air quality and prevent the spread of disease.

Wellisair is a patented air disinfectant air purifier with the innovative technology to disinfect, purify and clean the air and surfaces with nature’s mechanisms removing 99.9% of all hazardous elements.

How Does Wellisar Work? Wellisair uses technology that generates and expands hydroxyl radicals (OH) that by oxidation eliminates virus, bacteria, allergens, moulds, odours and volatile organic compounds (VOCs) up to 99.9%.

OH is a powerful purifying substance that is generated naturally by sunlight, ozone, and moisture in the air, and it harmlessly disappears along with other air pollutants. Once the oxidation process has started, the effect called “respiratory explosion” occurs, which consists of a series of cascade reactions that produce more hydroxyl radicals, this accelerates the process of eliminating viruses and bacteria. Wellisair produces the same chain effect that efficiently purifies and disinfects the air and surfaces of an area up to 60m2. The Wellisair is available to buy online at www.axaironline.co.uk.

To find out more about our clean air solutions please email sales@axair-fans.co.uk or call 01782 349 430.

Viroblock™ Bedding - 99.99% Effective Protection The Fine Bedding Company are leading suppliers for the bedding industry with over 100 years of manufacturing experience. Their united purpose is to create better products for a better night’s sleep, priding themselves on their quality and sustainability commitments; continuously striving to have a positive impact on people and the planet. The hospitality sector has been impacted more than most by the measures taken to control the COVID-19 pandemic. In response, The Fine Bedding Company has developed a revolutionary new bedding collection to provide guests and hoteliers with peace of mind as the sector begins its long awaited return to normality. It’s been found that Coronavirus can live on textile surfaces for up to two days, and sleeping on a pillow previously occupied by an infected individual could increase the risk transmission. Their latest collection, including pillows, pillow protectors and mattress protectors, uses ground-breaking Viroblock™ technology which has been tested to be 99.99% effective against

SARS-COV-2 within 30 minutes of contact, the virus that causes COVID-19, alongside other common viruses, bacteria and yeasts in as little as 5 minutes. The entire collection has been tested to remain durable and effective for at least 15 washes at 40°C and has been certified as safe and sustainable, with all Viroblock™ ingredients being cosmetic grade, bio-based, OEKOTEX® certified and recycled. Contact the team to find out how their latest collection can provide you and your guests with the reassuring comfort of complete hygiene. Alternatively, shop their entire hospitality bedding collection at www.finebeddinghotels.co.uk with an exclusive 10% off offer for Caterer readers using code SLEEPINCOMFORT at the checkout. Contact information: Website – www.finebeddinghotels.co.uk Email – hospitality@finebeddingcompany.co.uk Phone - +44 (0)161 864 5632

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Hygiene, Health and Safety

AcryBright Clearly Protecting Your Staff Protective screens and sneeze guards have become common place thanks to the Covid-19 outbreak. However, in a rush to get barriers in place, many businesses purchased materials without thinking about the longer term implications around quality and performance. These clear screens are going to be in place for some time to come. They will need to survive rigorous cleaning regimes with high-strength cleaning chemicals. These chemicals can cause damage, from small surface scratches through to potential warping or clouding of the screen. This kind of damage not only reduces the hygienic properties of the product but also affects its visual appeal, which can have a negative impact on the customer experience. Image credit: AcryBright

Hillbrush Antimicrobial Hillbrush is the UK’s largest manufacturer of cleaning brushes and specialist hygienic cleaning tools. Throughout the food supply chain there are significant risks of cross-contamination, no more so than within the factory environment where raw materials and ingredients come into contact with surfaces throughout production. COVID-19 will mean that cleaning regimes will need to be even more rigorous, not only to minimise the risk of cross contamination from pathogenic bacteria, such as Campylobacter and

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AcryBright is a cell cast acrylic which provides optimum optical clarity and rigidity. Due to its ease of fabrication it is ideal for personal protective screens and has superb in-service durability too. AcryBright's chemical resistance and good surface hardness offer greater durability in service, withstanding cleaning regimes over and over and still maintaining its optical clarity. And should there be an accidental scratch, it can be refurbished with a polish back to a gloss finish. It is an excellent choice of material to provide protection for retail workers, counter and reception staff in stores, hotels, as well as office environments. To find out more please go to https://bit.ly/2EV7YsL or see the advert on this page. E. coli, but also from Coronavirus transmission between co-workers. Using cleaning equipment that is fit for purpose and effective sanitising of equipment between use is one line of defence to prevent bacterial contamination. But a second line of defence that is increasing in popularity is the reduction of the threat of cross-contamination and the use of antimicrobial cleaning tools within the food production environment. Antimicrobial tools also increase the lifespan of cleaning tools and understanding of what equipment is needed for each cleaning task to ensure optimum results. Antimicrobial cleaning tools are specifically designed to prevent the growth and reduce the risk of bacterial cross-contamination, minimise foreign body contamination and support HACCP and 5S best practice with colour-coded segregation. While antimicrobial cleaning tools should not replace a regular cleaning regime, they enhance it, adding the additional level of protection that everyone is seeking in a post-COVID landscape. For more information on Hillbrush’s range of antimicrobial cleaning products visit https://www.hillbrush.com/uk/hygiene/Anti-Microbial/


Hygiene, Health and Safety

Sept/Oct 2020

CLH News

A Clean Start - Integrated Sanitising Solutions

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning machines. We bring a simple, reliable brand and offering to the industry with straightforward equipment purchase, rental, service and approved-used solutions designed to meet the needs and demands of every customer, however small or extensive their budget. We have a huge range of scrubber dryer and sweeping machines suitable for all types of environments, from

standard robust equipment or high-end machines equipped with the latest technology, to robotic floor cleaning machines. Our ICE Co-Botics line is the industry’s first comprehensive range of robotic cleaning machines. We believe these innovations will help shape the way cleaning operations and functions are carried out in the future, but in a collaborative and cohesive way. The equipment has been designed to integrate into cleaning team operations, picking up the manual and repetitive tasks, which will then allow operators to focus on hygiene and sanitising activities to promote cleaner and safer environments. It’s not about replacing people it’s about embracing technology to deliver higher cleaning standards, infection control and ‘proof of clean’. Other innovations include our new sanitising and fogging equipment, which effectively sanitise and disinfect floors and the surrounding air, ensuring a safe and hygienic working environment. Contact us: 0800 389 3869 enquiries@ice-clean.com www.ice-clean.com

EAIS - The Ideal Solution T

EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face. We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perforated & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and

trolleys, allowing us to accommodate urgent next day delivery requests if required.

In addition to standard products one of our strengths is our flexibility. Our on-site in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered. As well as supply only we can also offer an efficient and economical installation service with our highly experienced and qualified teams of fitters. For more information please visit our website – www.eais.co

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

Please mention the Caterer, Licensee & Hotelier News when replying to advertising East Anglian Installation Systems Ltd

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Tough On Germs But Gentle On Hands - Save Money On Highly Concentrated, Certified Hand Sanitiser

With many people still apprehensive of returning to their everyday lives, there has never been a more important time to ensure the health of staff and customers. Hygiene is key to building staff and consumer confidence, increasing footfall and boosting dwell time – all resulting in increased revenue and profitability. We know that hand sanitisation is vital to avoid the transmission of harmful germs and as a result, most pubs and restaurants are ensuring that they offer hand sanitiser to customers on arrival at their establishment. Surveys have shown that consumers feel more comfortable eating out if antibacterial products were provided for free. There are many brands of hand sanitiser on the mar-

ket, with some as low as 60% alcohol. Medical grade sanitisers usually start around 70%. At 75% alcohol, Lonstin highly concentrated Anti-Bacterial Hand Sanitiser gel is quick and effective at killing 99.9% of all bacteria. The certified, rinse-free, non-sticky gel has been specially formulated with antibacterial ingredients, which are effective at eliminating MSRA and E.coli, while leaving hands gently cleansed and refreshed. Providing everyday protection for your staff and customers. Take advantage of fast delivery and save money with great case or bundle deals from as little as 63p each (ex VAT). To find out more and order your certified hand sanitiser go to: www.handsanitiserproduct.com

KINEPROTECT Ensures Safe Social Spaces cubicles and enclosures and sister company of leading plumbing brand, Saniflo, has re-purposed its French factory to design and launch a new range of high quality glass protection screens and panels to ensure the safety and welfare of staff and the public. Using existing stocks of scratchAs the hospitality sector opens up resistant glass the new Kineprotect to visitors and customers following range includes table mounted lockdown many organisations are options in 75cm and 100 cm heights installing protective screens and pan- and a choice of five widths from 80 els to eliminate any risk of virus to 160cm. A useful countertop transmission. option features a wider space at the bottom to pass drinks and consumShower brand, Kinedo, a highly regarded European manufacturer of ables. A choice of highly portable,

floor mounted options includes tall, self-supporting panels are available in a range of widths. Manufactured from 6mm tempered glass the screens and panels will not warp or discolour and are easy to clean and maintain. Highly durable, the Kineprotect range provides an upmarket, professional solution that won’t diminish the aesthetics of the hospitality environment. All items are available for quick delivery and can be ordered online https://kinedo.co.uk/kineprotect-glass. More information is available from the technical sales team on 020 8842 0033 or email: info@kinedo.co.uk.

Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel. Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed. SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout. The SANOZONE range of machines use Ozone (O3)

technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements. The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved. For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net


Outdoor Spaces

Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands. Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them. Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result. Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp

to the outside. Vegetables are made to perfection with that much desired flame grilled edge. This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes. The Robata Low Energy Grill contains three grill stations, two refrigeration drawers and two hot drawers for keeping food warm, without drying it out. All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors. Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377 or see the advert on page 40.

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk

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Worried You’ll Lose Revenue When You Can No Longer Use Your Outside Space For Extra Covers This Winter? ing. Integrated gutter systems make this addition to your business a fully functional all-weather solution.

Social distancing isn’t going anywhere so you’re probably wondering how you can keep all those extra covers you’ve placed in your outside space when the bad weather arrives? Installing an outdoor structure from Broadview Shading Solutions could be the answer.

Offer extra covers on busy days, guaranteed functions throughout the Summer whatever the weather, and a year-round additional party space. Separate entrance doors enable clients to use this as an exclusive area for special events. And when the sun does make an appearance, simply open the retractable roof, slide back the side panels and you’ve got an enviable al-fresco dining area once again – the best of both worlds!

The outdoor pergola structures with retractable louvred roofs can be enclosed with sliding glass or retracting zip screens to create additional enclosed space for the Winter. Optional extras such as LED lighting and electric heaters mean the space can be used all year round. The custom structures from Broadview can be designed to fit any space and create the perfect addition which is both practical and aesthetically pleas-

To learn more and to book your free design consultation, get in touch with Broadview today on 01202 679012. See the advert on page 34.

Creating Covered External Space with Canopy Solutions Base Structures are a UK market leader in the design and installation of fabric structures. Using the highest quality fabrics, Base can create beautiful canopies to provide weather protection for dining, drinking or relaxation areas. With the rise of the UK staycation and ongoing need for social distancing, now is the perfect time to adapt and use outdoor space wisely. Using either bespoke or ‘off the shelf’ canopies, Base Structures expertise ensures a creative design that is sensitive to its environment but also maximises space to retain profitability. The options are extensive from covered outdoor seating for restaurants and bars, to entrance canopies, queuing shelters, waiting areas and covered hygiene stations to provide the best possible experience for everyone.

might need a bit of advice in getting their premises or facilities COVID-secure or ready for different configurations or layouts in 2021. For a friendly chat about your circumstances and what can be done to make the best of the space you have available, contact Base Structures today.

Base Structures can offer a full service from concept to installation and work with different budgets and are always keen to discuss the options with people who

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Outdoor Spaces

Sept/Oct 2020

Outside Structure Solutions

We at Outside Structure solutions specialise in the design and installation of bespoke exterior structures such as canopies, garden pods, retractable roller walls and gazebos. We cater for both residential and commercial markets creating usable outside space which is specific to your requirements as well as budget. All our products and installations are designed and built to the highest of standard giving the desired finish that will pass the test of

time. Our firm belief is quality over quantity, offering only the highest quality products and customer service at a price that is fair. For further information or to request a quotation, please contact our specialists, who will be happy to assist with your enquiry. Call 01480 413050 or visit www.outsidestructures.co.uk

Garden Furniture In Stock Now!

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In these troubled times, many of you will be looking for garden furniture to enable you to spread out more outside, to meet Government requirements re social distancing. Look no further than LeisureBench Ltd. for quality commercial grade outdoor products. We have a huge range in stock now, thanks to our 50,000 sq. ft. of storage space. We have A Frame and round picnic tables, that includes heavy duty pressure treated designs, benches, parasols, chairs, tables, dining sets, Rattan furniture and much much more. You are sure to find something that suits your requirements. Make sure you order now while stocks last and take advantage of our trade only volume







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discounts. Any purchase over £500 will save you 5% off our trade prices, £1000 plus orders, 10% off and £1500 plus orders will save you a massive 15% off. On top of that readers of this magazine can claim an extra 5% off selected products, by using the discount code CATERER19 when ordering on our web site at the check out. LeisureBench Ltd offer a speedy delivery throughout the UK. To view our full range of outdoor furniture, visit our website at www.leisurebench.co.uk. You can also contact our dedicated sales team by emailing sales@leisurebench.co.uk or by telephoning 01949 862920.


Outdoor Spaces Lanai Outdoor

the space below, which is extremely pleasant in summer. Whether adding sun protection or protecting your customers from inclement weather, we have a range of solutions for all types of businesses including:

Lanai Outdoor offer a range of Outdoor Glass Rooms, canopies, retractable awnings and verandas to make the most of uncovered or unused outdoor space. For terraces and patios, it means having the opportunity to host many people, always and at any time in a space that is spectacular, sheltered and comfortable.

• • • • • •

Sporting Clubs wedding venues bars & coffee shops restaurants hotels retail shops Contact us via our website www.lanai-commercial.co.uk or email commercialsales@lanai-outdoor.co.uk

Your event space becomes invaluable to you. Featuring the Lanai Commercial IRIS pergolas have such slender and elegant lines that they harmoniously fit into any space, from period buildings to late night bars & clubs. The IRIS outdoor room conceal technologies that ensure their perfect functionality. The basic model has a cover with adjustable louvres: when in a horizontal position, they provide protection against the sun and rain; when open, they create a light breeze in

German Sausages: The King of the Campfire When it comes to hearty foods roasted over an open flame, there is little—maybe even nothing—that can compete with the mighty sausage. Whether speared with a shaved branch or sizzling in a skillet over a barbecue fire, they are the meaty symbol of campfire cookouts and The Sausage Man is here to deliver a mouth-watering selection of the champions. The fiery franks have been a staple of the humblest kind of alfresco dining, but that does not mean they are ever short on flavour or versatility. Take the intensely smoky Krakauer sausage, with its distinct orange-brown colour and mouth-watering bacon pieces. Not only is it reminiscent of all the

wonderful smoky flavours associated with outdoor cooking, but it packs a juicy punch of flavour that’s easy to add to any campfire dish. Of course, it’s perfectly delicious on its own, but chop it up and skewer it with a few chunky vegetables of your choice and you’ve got a delicious skewer or even a medley you can enjoy with rice. Quick, easy, delicious; you’ve got yourself a simple, delicious meal that’s perfect on a camping trip with friends or family—without skipping the quality of a real, authentic German sausage! Visit www.sausageman.co.uk for details or to order.

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Outdoor Spaces

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.

made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

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

CambridgeStyle Canopies

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems. Our product range includes: • Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy

technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

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CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.

Our product range includes:

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems

Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

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

Previous Clients Include:


Outdoor Spaces

Sept/Oct 2020

CLH News

Increase Your Business Capacity with A Temporary or Semi-Permanent Structure Creating extra space within a garden centre can often be a long drawn-out process but you can achieve this in just a few days by installing one of our temporary or semi-permanent structures. Our extensions fix seamlessly onto your current building or alternatively they can be used as a standalone structure. The structures can be fully operational and ready to accommodate your customers in just a few days with little to no disturbance to the day to day running of your business.

One of the major benefits of using their Space Building System is it negates the need for expensive ground works prior to installation. Designed and manufactured in Wiltshire, the building is delivered to site in kit form and is built from the ground up, regardless of the terrain. The only requirements are a small crew and a forklift. With 100% of the structural elements being re-usable, the environmental impact is negligible. See the advert below or visit www.worldwide-structures.com

We design and manufacture freestanding canopies that are perfect for covered outdoor dining and event areas for restaurants, hotels, pubs and clubs.

Maximise Your Outdoor Space, Whatever The Weather, With Our Innovative Range Of All Year Round Canopies! At Inside2Outside Ltd we are experts in the design, fabrication and installation of eye-catching tensile canopies that transform your outdoor dining facilities. Our 30 years of experience means we can approach space differently and innovatively and our excellent customer service ensures you get exactly what you need. A full project management service is offered. Check out our website for our full range at www.inside2outside.co.uk. There are many canopy companies in the UK but few compare to us in terms of longevity and versatility, standards of engineering, visual appeal and customer service. Our best-selling Qube canopy roofs are made from advanced tensile membrane fabric which is translucent yet provides shade and blocks all harmful UV rays. Our frames are made from aluminium, which is strong, longlasting and will not rust. These are available in a range of colours. Further details are on our website www.inside2outside.co.uk We recently launched a range of thin film solar canopies and solar shade structures. These solar canopies provide an opportunity to create extra, permanent, all-weather spaces for your activities whilst reducing your electricity bills and your carbon emissions. By signing up to the government's electricity Feed-in-Tariff you can even generate an income from your outdoor

Control the Summer surge at your restaurant, hotel or bar, and spread the profits throughout the year with a covered dining area that can be used all year round, whatever the weather.

structure. With our unrivalled experience and product range you can be sure of finding an all-weather shading solution to suit your needs. We recently helped Fairlawns Hotel & Spa in Birmingham create a new outdoor entertaining area by project managing the installation of a large retractable terrace area. “The installation has really exceeded our expectations. The retractable canopy covers a huge area and has allowed us to create a great link between the buildings and our gardens. We wanted to have flexibility with cover retraction and through constructing in 3 modules we have achieved just that. We are really enjoying the area and it provides a great point of difference for wedding and party guests, especially with the demand for outside weddings but unreliable of the weather” Hotel Owner. Contact us on 01480 498297 to arrange for one of our sales advisers to pop out and have a chat about your shading requirements. We can offer tensile canopies, retractable terrace covers, outdoor dining structures, garden patio covers and covered walkways. Visit www.inside2outside.co.uk or call 01480 498297

Phone: 01480 498297 Email: info@inside2outside.co.uk Web: www.inside2outside.co.uk

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Products and Services

Rio, The Top 10 Canned Drink, Loved By Dining in the New Normal with Sustainable Your Customers and a Must Stock! and Hygienic Wrapped Wooden Cutlery It was back in 1994 that Hall & Woodhouse, the 243year-old Dorset based family brewer famed for its Badger Beer, launched a new, real fruit juice based soft drink called Rio. The brand proved an instant hit with consumers thanks to the high quality, super-fruity, unique tropical flavour which transports taste buds straight to sunny climes and happy times! Today Rio is a Top 10 Carbonated Adult Soft-Drink Brand in the UK* with consumers drinking over 1m litres** every month, and as a result Rio outperforms the Adult Soft Drinks market with 50%*** of total Rio sales going through the Foodservice & Catering industry. Not only that, but you won’t find Rio in Supermarkets because at Hall & Woodhouse we want to champion independent business’ by offering something different that your customers won’t find in the grocers! The regular Rio Tropical variant contains 10% real fruit juice and lightly sparkling spring water and Rio Tropical

Light is an alternate variant with no added sugar, with both available in 330ml can and 500ml PET bottle. There are 3 great reasons for you as a catering and hospitality business to stock Rio: 1. It will help all of us to keep backing smaller, independent business’ by offering them something exclusive that the supermarkets don’t have! 2. Rio is a Top 10 Adult Soft Drink Brand and is growing faster than the market so it’s guaranteed to outperform other products in your range. 3. Rio’s taste is unique and is the number one reason why consumers love it. Stocking Rio will help put cash in your till and smiles on the faces of your customers. What are you waiting for? See the advert on page 15 for details. Visit www.drinkrio.com *Convenience IRI data to December 2019 ** Hall & Woodhouse ex-factory sales volumes 2019. *** Booker Sales Out data Feb 2020.

JURA JX10 - Speciality Coffee From A Pro The JX10 impresses with its versatility, user-friendliness and individuality. Offering 31 different speciality coffees, this master of its art covers both the full range of coffees finished with milk and milk foam and the entire spectrum of black coffees. Easy to understand modern graphics mean that even first time users will be able to navigate to exactly what they want. Different speciality coffees can be programmed and given names according to your needs. Maintenance of the JX10 is just as easy as operation. Integrated rinsing and cleaning programmes, used in combination with original JURA maintenance products, ensure TUV certified hygiene and cleanliness. Even the milk system in the JX10 is cleaned automatically at the touch of a button.

The machine also has a JURA Smart Connect integrated allowing state of the art automatic coffee machine operation via Smartphone and the free J.O.E.* app. Available accessories include Waste Water and Ground Eject, a Nayax Cashless System, a Cup Warmer Professional and a Data Communicator. The machine comes with a 12 month on-site warranty, parts and labour and prices start with the JX10 Package of machine with Cooler Housing and 2.5ltr Cool Control at £3050.00. MODEL shown is JX10 in platinum with Cooler Housing and Cool Control inside. Visit uk.jura.com for further information.

All bars have cameras – nowadays local authorities would not grant licensing without the essential, wide ranging security they can provide. But make no mistake, they cannot protect a bar operator from under-ringing. If you are offered ‘clever’ video with print overlay showing what is being entered on the till, it will probably also include fast scanning to view each time Vodka, house lager or whatever is sold. You will be told ‘if you are aware you have a stock issue with a specific product, then that is a useful feature’ – right? No actually - that is wrong! Fact is, if a bar operator has a stock issue with a specific product, the problem is because that product is dispensed but not sold. And this is where (EPoS) till connected dispense management provides information that cameras cannot. In a bar with hundreds of low value transactions the bar operator needs to know when a drink is dispensed but not registered – and cameras cannot inform anyone about that.

Beer or spirit monitoring dispense management must be fully connected to the EPoS system or it will not provide a full picture. With a timed record of every sale and dispense, and real time registration of drinks entered on customer accounts (bar, table or hotel room ‘tabs’), you can have an automated stock check every sixty seconds. With a draught beer display resolution of a tenth of a pint, surplus and waste are also separated from measures which are not sold. And all events are shown graphically in a bar chart. So when you have the technology to highlight you lost two house lagers, a Guinness and a double vodka at 15:17, whilst also showing who was working in which bar at the time, if you want to remove any further doubt, then you might have a look at your video. Searflo – it’s nothing like any PubCo sponsored alternative. Visit www.searflo.com, enquiries@searflo.com or call 07528 819842 or see the advert on page 9.

Celebration Packaging’s EnviroWare® wooden cutlery is now available hygienically packed in a plastic-free wrapper. “With the current heightened focus on hygiene, resulting from the impact of the coronavirus pandemic, we are pleased to offer one of our popular sustainable product ranges with an added hygienic benefit,” says Celebration Packaging Managing Director Nick Burton. “Our well-proven high quality, smooth wooden cutlery range is now available hygienically wrapped.” The EnviroWare® wooden cutlery range consists of a knife, fork and two sizes of spoon. Each piece is available individually wrapped, plus

Viessmann Refrigeration At Viessmann Refrigeration, we understand that effective, reliable and hygienic refrigeration underpins the efficient performance in any hospitality environment where large volumes of foodstuffs and beverages need to be kept at a constant chilled temperature and meet the HACCP safety regulations. The unique features of the Viessmann cold rooms includes panels with overlapped joints which are cam locked so there is no requirement to use silicone meaning our cold rooms can be extended from a nominal standard width to any length by adding floor, ceiling and wall modules to suit your specific size requirements plus this system prevents formation of dirt

there is a popular meal kit option containing a knife, fork, spoon and 22cm square brown paper napkin. The cutlery is made from wood from sustainable forestry and has full FSC® (Forest Stewardship Council®) chain of custody accreditation, while the unbleached paper wrapping is plastic free. “Many consider Celebration as the sustainable foodservice cutlery experts,” says Nick Burton. “We won a silver award for our EnviroWare® paper cutlery in the Innovation Challenge at the lunch! show at London’s ExCel last year. The judging panel said: “The EnviroWare® paper cutlery is a real contender for the future of foodservice cutlery”. For further information visit www.celebration.co.uk

and water. An Anti-Microbial coating prevents the transmission and spread of potentially harmful bacteria and makes cleaning easier and more hygienic. Viessmann offers a wide range of energy efficient and durable refrigeration solutions including wall mounted, ceiling mounted and split systems so we can be flexible depending on your individual needs and site conditions. We recently introduced a remote monitoring system which will alert you to any issues in real time and prevent any stock losses. If you are looking for a cold room offering with full flexibility in configuration and design for hygienic and safe storage conditions then look no further. See the advert on page 5 or +44 (0)1952 457 157 uksales@viessmann.com cooling.viessmann.co.uk

Meet the Hands-Free Alcoholic Drinks Vending Machine from VendEase What Is Possible With Video Surveillance - And What Is Not *Registered.

A new touch- free alcoholic drinks vending machine from VendEase enables the newly opened hospitality industry to offer a bar service that keeps staff and customers safe post lockdown. VendEase has announced an innovative, age verified, alcoholic drinks vending machine, which is set to help the hospitality industry keep people safe and socially distance as hotels, pubs and cafes open their doors in a new, post lockdown landscape. The machine from VendEase minimises guest contact points and enables safe distancing by allowing purchases to be made via a mobile phone. The customer scans a QR code, which then produces a visual interface that can be operated from their screen. The drink is then

Take a Fresh Look at the UK’s Best-Selling Pork Snacks ‘Original Scratchings’ – MR PORKY’S BEST-SELLING SCRATCHING: RENAMED AND WITH REFRESHED PACKAGING. Previously called ‘Crackles’, the leading scratching in supermarkets has been re-named ‘Scratchings’ in line with consumer feedback, but the unique, triple-cooked recipe is unchanged and packs retain their distinctive gold look. Pack sizes and RRP: 65g RRP £1 / 6pk (6x16.5g) RRP £2

Tayto, the UK’s leading supplier of pork snacks1, has announced a refresh of all its brands with new-look packaging plus some exciting new products and formats. Producing mouth-watering scratchings since 1960, Mr Porky is No. 1 brand, with a 44% share7 and is going from strength to strength, growing at 5.1% YoY*. The new Mr Porky range now comprises of three products: ‘Mr Porky Hand Cooked Scratchings’ - A NEW PRODUCT With a delicious Great Taste 2 Star award-winning recipe, this new, premium product is hand cooked in small batches to be the ultimate pork scratching! This pack had the highest purchase intent of any pack in the consumer research and promises to become a top-seller. Pack sizes and RRP: 65g RRP £1.49 / 40g RRP £1

‘Crispy Strips’ - THE LIGHTER PRODUCT WITH UPDATED PACKAGING. This Great Taste award-winning pork snack has a lighter bite designed to attract new, younger consumers and create new pork snacking occasions. Pork scratchings tend to be consumed in the evening, especially at the weekend, so this lighter eat opens up daytime and on-the-go snacking without compromising on the crunch and taste of a scratching. Pack size and RRP: 35g RRP £1 Tayto also boasts another Great Taste 2 Star award winning brand Midland Snacks - which is delivering outstanding growth at +28% YoY** . The pinnacle of the traditional scratching, this is ultimate pub snack and is Tayto’s best-selling pubcard! These finest quality, traditional pork scratchings are hand cooked to taste as good as they look - with a traditional crunch and flavour that creates that special pub feeling which has stood the test of time. The updated packaging retains a traditional look that showcases this much-loved, artisanal British delicacy. For those looking for a lighter alternative to a traditional scratching,

dispensed into a delivery tray that has been treated with a special sterilising coating that also prevents bacteria and viruses taking hold.

The touch-free machine uses a piece of software that allows for age control, meaning drinks cannot be bought by anyone who is underage. Guests are issued with a PIN code or a dedicated fob that unlocks the alcoholic selections in the machine. VendEase already supplies UK hotels with vending units that provide everyday essentials, snacks and ready meals and the new touch free alcoholic drinks machine can also be used to dispense these items, allowing outlets to keep profits from alcohol sales. The 42” HD Screen on the unit can also be used to interact with 3rd party service providers (gym’s, ticket sales, car parking, tourist attractions etc), which provides an additional revenue stream over and above alcohol sales. Visit www.vendease.co.uk for further information.

Tayto’s The Real Pork Co. offers consumers and retailers the opportunity to widen their meat snacking repertoire. By double-cooking the finest rind - by hand - in small batches, The Real Pork Co. has created snacks with all the taste of a scratching but with a lighter texture. Crunch is the lightest eat – a delightfully airy pork puff. Crackling is a modern twist on a scratching but with a lighter, bubbly texture opening up pork snacking to those who are looking for an alternative to a traditional scratching. Both are smothered in a mouth-watering seasoning with no nasties (free from artificial flavours, colours, MSG and gluten). The new-look, premium packaging has been specifically designed to target younger, more affluent consumers who are looking to expand their snacking horizons. MERCHANDISING ADVICE Pork scratchings are synonymous with the pub and really are the ultimate pub snack. With 83% of pork snacks being consumed with a drink4 they are a ‘must stock’ item. Matt explains, “As licensed venues begin to rebuild their trade, maximising the revenue from each customer is vital. Adding a bag of scratchings to a drink can deliver around 50p per transaction - and they are VAT free! To maximise sales, pubcards should be prominently displayed behind the bar and Tayto can also supply bar runners and beer mats to help prompt customers to purchase. Given that space is at a premium in many bars, stick to proven brands such as Mr Porky - the nation’s favourite - and our best-selling pubcard - Midland Snacks Traditional Scratchings.” The new range will be rolling out across On-trade, all major mults and Convenience over the next few weeks. The packs may look different, but the terrific taste and quality aren’t changing – that unique taste can be passed on to generations to come! * IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | MAT to 170520 |44.4% brand share ** IRI Market Place | Total GB | Total pork Snacks | Value | MAT to 17 May 20


Design and Refit

Sept/Oct 2020

CLH News

CFG Capabilities Inspire Customer Confidence Thousands of pubs, bars and restaurants up and down the UK have safely reopened thanks to the quick thinking and supply chain capabilities of the Contract Furniture Group (CFG). As the pandemic spread and lock down forced many to down tools, the team at CFG sprang into action to design, source and manufacture the range of PPE screens, sanitiser stations and safety signage it knew would be needed to get the hospitality sector back in business. The first few weeks of lockdown subsequently felt out of step with the rest of the country for the UK’s leading supplier of contract furniture, as CFG managing director Richard Bellamy confirms: “As most of the nation’s businesses effectively prepared to go into hibernation, we were frantically working to create products we knew would be essential to get this sector trading again. While others were forced to wind down at work, we were winding up the product development and production activity for our social and

sneeze screens. We quickly added sanitiser stations, masks, signage and various other essentials to the range, so remained in full flow. It turned out to be a good thing we moved so quickly as demand soon outstripped supply and at times it was a real challenge to keep up with orders. “With so many venues now using our PPE range to keep customers safe, we’re starting to get back to our core business of designing, fitting and furnishing pubs, bars, restaurants and hotels. Hopefully it won’t be long before the sector is buzzing again.” Contract Furniture Group has served the hospitality industry for over two decades. The size of its range and project capabilities remain unrivalled, and the firm still promises to never to beat any quote for products of the same quality. Visit www.ContractFurniture.co.uk to learn more, or call the team on 0115 965 9030 to discuss your contract furniture needs.

Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating gen-

erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.

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Design and Refit

Sept/Oct 2020

CLH News

Get the Ultimate in Outdoor/Indoor Versatility with Trent’s Plaza Furniture As pub and bar managers continue to make the most of their outdoor space in the wake of the pandemic, finding durable, functional and stylish outdoor furniture for socialising and dining has never been more important. Trent Furniture’s Plaza range, which includes a chair, armchair and table ticks all these boxes and more as it’s chic and contemporary style means it is equally at home in an indoor setting. Durable synthetic black rattan is hand woven around rust-resistant aluminium to create water and UV- resistant furniture designed to withstand the great British weather year after year.

As the sturdy but lightweight Plaza range is suitable for use both indoors and out, it will soon become the hardest working furniture in your bar or restaurant. However, when you do need to store it, it is easily stackable and won’t take up much space. With the Plaza range, durable good looks are costeffective too. The chair is £39.90, the armchair is £46.90 and the hardened glass top table is £89.90. For more information about Trent Furniture’s extensive range of contact grade outdoor furniture please call 0116 2986 286 or visit www.trentfurniture.co.uk.

Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands. Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them. Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result. Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp to the outside.

Vegetables are made to perfection with that much desired flame grilled edge. This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes. The Robata Low Energy Grill contains three grill stations, two refrigeration draw*Image is a visualisation. ers and two hot drawers for keeping food warm, without drying it out. All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors. Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377

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CLH News

Design and Refit

Sept/Oct 2020

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels. Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools

and lounge furniture. Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, or visit www.ccf-ltd.uk.

Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling

designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating”

Ambimedia Audiovisual Solutions Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands.

ENHANCING OUTDOOR SPACES In order to enhance outdoor areas in pubs and restaurants, we have provided solutions including outdoor high brightness

TV’s, outdoor sound systems and extended WIFI and CCTV networks. Whilst the future of how venues can operate indoors is unknown, enhancing outdoor spaces has been a key area of growth within the industry.

HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further,

which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.

DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information. T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org


Design and Refit

Sept/Oct 2020

CLH News

Adveco AD: Tough, Highly Efficient Commercial Water Heating

Commercial hot water and heating specialist Adveco introduces a new generation of sleekly designed, tough and efficient modulating commercial floor-standing gas condensing water heaters that can be connected directly to a chlorinated mains water supply and will resist the naturally corrosive nature of soft water. Used in conjunction with a buffer vessel, the AD range of water heaters is designed to meet high semi-instantaneous hot water demands typically seen in hotels, leisure & sports centres, stadia and spas. Bill Sinclair, technical director, Adveco said, “The titanium-stabilised stainless-steel construction of the AD range’s heat exchangers is the perfect response to counter the concerns of corrosion in soft, or softened water applications. Compact, lightweight yet

still powerful, the AD’s patented space-saving design makes it equally applicable to both new projects or renovation work where a lack of space would traditionally stall or quickly drive up costs of a project.” The range offers models with one to four 70 kW heat exchangers, optimised to supply up to 160 litres/minute of domestic hot water (DHW). The AD can also be configured to operate in a cascade of up to eight water heaters. Models with multiple integrated heat exchangers offer load balancing for optimal long-life operation and inbuilt redundancy guaranteeing continuity of service. Premix burner technology ensures the AD requires less gas, making it more costeffective, plus helping to reducing harmful NOX and CO emissions. T. 01252 551 540 e. enquiries@adveco.co www.adveco.co

Noble Russell’s Bespoke Furniture For The Return Of Gymkhana Restaurant

Gymkhana, the jewel in the crown of JKS restaurant group has returned redesigned and all new, Phoenix like from the extensive fire of summer, 2019. With the realisation of the extent of damage from the fire the team at Gymkhana decided to not only rebuild but embark on an extensive program to redesign the space, carefully retaining the atmosphere and look of this much-loved restaurant. As per-fire, Gymkhana is split over two floors with the two distinctive interior designs refined. The ground floor is resplendent in tones of Jade green and polished dark timber and rich printed fabrics with the lower ground floor referencing subtle elements from northIndian architecture and a vivid colour pallet of peach and Kashmiri chilli red. With an established and trusted relationship between Noble Russell and JKS restaurants NR were contacted within days of the fire to help where possible, rescuing items to be reused from the original interior and then

undertake the development and specifications for all the new furniture. Working closely with the JKS inhouse team technical design and prototypes were produced of chairs, stools, banquettes seating and tables. These were developed and with further refinements, made into a fitting family of furniture with a rich tapestry of colours textures and details, all made to a high quality of manufacture. The custom-made furniture was completed and installed by Noble Russell’s professional team on time and within budget, ready for the restaurant’s 2020 opening – Noble Russell is a contract furniture company specialising in the creation of exceptional bespoke products. They have dedicated themselves to over 27 years of furniture design and production, providing customers with the highest quality service. More information on Noble Russell can be found on their website: noblerussell.co.uk

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CLH News

Sept/Oct 2020

Design and Refit Liverpool Hotel Bed Specialist Restfull Nights Appoints Graham Carberry as Sales Director Liverpool-based bed manufacturer Restfull Nights is marking the end of lockdown with the appointment of new Sales Director Graham Carberry. Specialising in the design, manufacture and installation of beds, mattresses, sofa beds and comfy chairs to the hotel and contract sector, Restfull Nights counts some of the biggest names in the hotel business among its clients and is looking forward to supporting the industry in its post Covid19 recovery. Graham will steer the company’s sales and marketing efforts and will also lead on the launch of an exciting new product range later in this year. Graham’s experience spans 32 years in the bed industry with the Silentnight Group, and has covered manufacturing, product development and sales; giving him unique industry insight which will prove invaluable in his new role. Managing Director, John Law, says: “We’re delighted that Graham will be joining the Restfull Nights team. We have worked alongside Graham on a number of projects in the past, and his experience both of the sector and the sales function is second to none. He is perfect for the role and ideally placed to

Brave New World I have been really pleased to speak again to our restaurant and pub customers as they gradually begin to open their doors and entertain customers. Naturally, they all face new challenges, and we are doing our best to assist. Using candles, and in particular, oil candles, can be more useful than ever now. When number of tables and diners are reduced, candles create ambience and atmosphere on those tables that are used and help create normality. They can also be used to show which tables are available for use, so rather than remove

help us drive the company forward whilst maintaining our core values.” It is these core values that most inspire Graham as he takes up his new role, as he explains: “Restfull Nights is a company that still believes in the personal approach to business; where relationships are built around quality of products and the standard of service available. The hospitality business is all about caring for your customer and I truly believe that Restfull Nights is the only manufacturer within the industry today that maintains this approach with a 100% focus on the customer. “Restfull Nights will say ‘yes’ when larger brands say ‘no’ because the volumes or product types do not fit with their business model or they add complexity to their retail-focused businesses. Restfull Nights’ mission statement is that ‘quality doesn’t have to be expensive’ but I would also add that you shouldn’t have to pay extra for customer service. It is this combination of commitment to service and flexibility that I find so inspiring, and these core values will remain central to the company’s future growth.” For further information on Restfull Nights’ range of products and services, head to www.restfullnights.co.uk tables, you can just remove chairs, thereby increasing distance between people, but not making the restaurant look empty. And there are enough extra cleaning regimes required now, that you don’t need any extra mess from wax candles to be dealt with. Oil candles create no mess, and no waste. They also last for the whole of service, unlike t-lights, reducing the number of times staff may need to visit a table. Many people have used the lockdown to revamp, refurb or freshen up the restaurant, so now is the perfect time to upgrade to oil candles, from as little as £2.99 each. To see our full range, and request a sample, visit www.clearcraft-catering.co.uk or call me, Mike, on 01279 731621

Square One Interiors

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as Starting out in his garden shed, Jamie never thought offering design and advice. that his new range of reclaimed furniture would become Since his humble beginnings in the garden shed, Jamie as successful as it has over the past 2 years. Having had a and the company have now history in design and furniture work with hospitality operadesign, an idea was born and tors, pubs, bars and hotels, as he decided to run with it. He well as some large contract loved the idea of a rustic lookfurniture companies and high ing, industrial range which was street names. Our portfolio also eco friendly and sustainand workforce are growing able. He soon found that a and we are very excited to be modern twist was also achievworking on some fantastic able, by using bright colours projects moving forwards, so on the steel frames, as well as watch this space! several different wood finishes For more information visit which would compliment the www.squareoneinteriors.co.uk overall design.

CardsSafe - Protecting Assets ®

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! • CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + a one off admin charge. • CardsSafe® ensures peace of mind and

protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com Phone: 0845 500 1040 Email: sales@cardssafe.com


Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector has begun to open its doors after the long lock down faced with a major challenge to maintain social distancing. Government guidelines stated that from 4th July pubs and restaurants should encourage the use of contactless ordering from tables and should adjust their service approach to minimise staff contact with customers. It’s a huge ask and one which Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry. Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing. The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. “We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can

SD Screens

SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors. During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environ-

answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: Martyn Wright, Managing Director, Brunel Engraving Company Limited Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk ment with some boasting up to 95% capacity. The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task. The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors. To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

Sept/Oct 2020

CLH News

45


Property and Professional Redundancies Set to Drive Surge in Settlement Agreements 46

CLH News

Sept/Oct 2020

By Tina Chander, partner at Midlands law firm, Wright Hassall (www.wrighthassall.co.uk) The President of the Employment Tribunals, Judge Barry Clarke, recently said he expected an increase in unfair redundancy claims when the furlough scheme is finally phased out by October 2020. According to experts, this will lead to an increase in the use settlement agreements, as businesses across a range of sectors look to reduce the risk of tribunal claims, especially if something has gone wrong during the redundancy process. A settlement agreement is a legal contract between the employer and employee that some businesses are utilising when making workers redundant. Typically, a settlement agreement will offer the employee an enhanced redundancy package, allowing them to receive a payment higher than their contractual entitlement. In return, the employee agrees not to pursue against the employer, any claims they believe may have arisen during their employment, its termination or the indeed the redundancy process.

Under these terms, employees will waive their right to bring any claims against their employer, which will save any long-running and unwanted legal disputes, at a time when businesses must focus on their own long-term stability and indeed, survival. Not only this, but settlement agreements ensure employees receive a fair financial package, higher than they usually would, which given the ongoing economic uncertainty, could make a big difference to their own personal situation.

AGREEING NEUTRAL TERMS In some cases, there may have been a past incident that although addressed and resolved at the time, could resurface if the employee in question feels aggrieved at the prospect of redundancy. In this situation, the business may feel it’s necessary to use a settlement agreement to avoid the potential of a costly employment tribunal, where there’s a risk the employee is awarded significant compensation. However, before a settlement agreement can be arranged, its terms must be mutually agreed between the employer and employee and set out in the written statement agreement documents.

HOW CAN IT HELP?

With regards to the settlement payment, the agreement should also contain a clear breakdown of the payments which have been agreed and whether any of them are to be paid tax-free.

Given the scale and speed with which many businesses will act, the potential for costly mistakes is huge and settlement agreements are a viable tool to resolve some of the challenges presented.

Most settlement agreements will also include a confidentiality clause, which requires the employee to keep the terms of the agreement, the settlement amount and the reasons for the agreement confidential.

Although businesses will hope for a straightforward and amicable split from employees being made redundant, it’s impossible to guarantee every redundancy will proceed without dispute.

THE COSTS INVOLVED

Naturally, the redundancy process can come with a lot of mixed emotions from both parties, so a settlement agreement will ensure you part company on certain agreed terms.

In terms of how much a settlement agreement may cost a business, there is no set scale of payments, as the amount of any settlement payment depends on the circumstances of each case. There are several key factors to consider when deciding the amount, these include:

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you. We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way. Your business is in most cases the biggest risk and the biggest asset you will ever have

• • • •

How long the employee has worked for the business The circumstances around why they are being offered a settlement agreement How long it would take to settle the dispute normally The potential liability/cost of having to defend the claim at a tribunal In addition to the cost of the settlement payment itself, it’s not uncommon for the business to cover or contribute to the individual’s legal costs, as they are required to seek independent legal advice on the terms of the agreement. This statutory requirement, set out in section 203(3) Employment Rights Act 1996, states the legal adviser must be named in the agreement and have relevant insurance to cover the advice given. This can vary between businesses, but the amount of this contribution is typically capped between £250 - £500, which should be outlined in a clause within the settlement agreement.

MOVING FORWARD POSITIVELY Given the ongoing uncertainty surrounding the Covid-19 crisis, the October deadline for furlough support is expected to unfortunately precipitate a wave of redundancies across all sectors. It will be a stressful time for employers and employees alike, especially as businesses face an uphill battle to maintain financial stability and secure their long-term survival. If your business is considering redundancies as part of a wider restructure, then it’s important to contact a team of experienced employment lawyers, who will advise you on how to proceed safely and effectively. About the author: Tina Chander is a partner at leading Midlands law firm, Wright Hassall and deals with contentious and non-contentious employment law issues. She acts for employers of all sizes from small businesses to large national and international businesses, advising in connection with all aspects of employment tribunal proceedings and appeals.

from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include your insurance broker? If not why not? Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll? We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money. See the website on the back cover or visit www.phoenixsrs.co.uk

Hotels In ‘Staycation’ Destinations Are Attracting A Surge In Attention From Investors

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

The changes brought about by COVID-19 have extended the reasons for buying a hotel to a diverse range of investors, according to Colliers International TAUNTON, SOMERSET

DEVON/CORNWALL BORDERS

DORSET VILLAGE

Attractive Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business All Serious Offers Considered

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

Substantial And impressive Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Set In Over ¾ Acre With Extensive Car Parking

LH £35,000

2040

SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town

LH £75,000

2117

FH £650,000

6004

EAST DEVON Well Regarded Free Of Tie Bar & Restaurant 3 High Quality Ensuite Letting Rooms Spacious 5 Bedroom Owner's Accomm Trade Areas Seat 94+, Commercial Kitchens Extremely Well Equipped and Well Presented

LH £45,000

4784

FH £675,000

4798

EAST DEVON COAST Attractive and Well-Regarded Licensed Restaurant Busy Trading Position In Popular Coastal Town Main Restaurant Seating 42+ Customers Operating On Deliberately Restricted Opening Hours Strong Levels Of Trade & Potential For Daytime Opening

LH £45,000

2109

The trend for UK ‘staycation’ breaks has resulted in a spike in trade in hotels located in popular tourist destinations, according to global real estate advisor Colliers International. Julian Troup, head of UK Hotels Agency at the global real estate advisor, said changes in tourism brought about by COVID-19 were bringing new opportunities to the UK hotels industry in the form of a diverse range of prospective purchasers. “A significant spike in trade in hotels located in areas popular for ‘staycations’ has been observed by our teams throughout the UK, in most popular tourist destinations throughout the UK,” he said. “All the signs are that this trend is set to continue, and that hotels in locations which benefit from ‘staycation’ holidays will attract a healthy level of interest in the months to come.

TAUNTON, SOMERSET Stunning Waterside Licensed Restaurant Impressive Sales Of £540,410 Net Of VAT Refurbished Restaurant Areas Seating 74 Customers External Seating for 30, Well Appointed Kitchens Outstanding Town Centre Opportunity

LH £95,000

2115

SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bedroom Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B

FH £799,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

6007

NORTH CORNWALL Award Winning Free Of Tie Pub & Restaurant 4 Quality Letting Rooms & Superior 5 Bed Owner’s Trade Areas Seating 90 & Comm. Kitchens Recently Refurbished Throughout Stunning High Turnover Business Opportunity

LH £99,950

4800

01392 201262 www.stonesmith.co.uk

“These hotels offer buyers a great place to live, work and make profit. They should attract more funding support and, based on the impressive trading figures and forecasts we have seen, in most cases will provide buyers with a solid return on investment.” While investors were being attracted by the strong fundamentals of the ‘staycation’ market; developers were interested in the opportunities offered by welllocated hotels which could be changed to residential use, subject to planning permission. Meanwhile, lifestylers were seeking an escape route from the ‘rat race’. Mr Troup explained: “An increasing flow of opportunistic investment buyers have been contacting us, pre-

sumably attracted by anticipated pricing adjustments taking place among hotels with a greater reliance upon corporate and events trade. There are still numerous well-heeled cash buyers out there, as well as plenty of overseas buyers and investors in waiting. “We have also been receiving a noticeable increase in alternative use enquiries from developers and other types of operator. If planning rules are relaxed, we expect to see certain hotels also attracting interest for alternative use “There has always been a steady stream of lifestyle purchasers. However, all the signs are that more people will decide they want to consider a complete lifestyle change, cannot face returning to work, and want to have an opportunity to control their own destinies. “With many wishing to leave living and working in cities, buying a hospitality business in a location of their choice is a real alternative, particularly where the move is enforced in the event of redundancy or having to downsize. In the last recession we saw many examples of new to the industry buyers who took advantage of being able to invest redundancy monies as well as releasing equity from their house sale.” “National Parks and areas of outstanding natural beauty, plus destinations offering leisure attractions will all prosper. This is already evidenced with clients experiencing a strong spike in domestic leisure hotel trade – and also by the queues that can be seen at weekends on motorways leading to holiday areas, such as the M5 to Devon and Cornwall,” he said. “UK hotels have been proactive in responding to public anxiety about COVID-19 by providing demonstrably safe, clean accommodation featuring heightened cleaning protocols and standards. Those businesses with extra space will benefit as they will be better able to provide social distancing and greater comfort, but all hotels are reconfiguring to ensure that social distancing can be maintained. “Hotels will adapt their offering to the changing times in which we are living, and business will return. With all this in mind, we anticipate movement in the transactional marketplace will start again as early as Q3 of 2020.”


Property and Professional

Sept/Oct 2020

CLH News

47

For Sale: Impressive Detached Character Guest House - Chard, Somerset Commercial property specialists Stonesmith, are delighted to be marketing the sale of the Watermead Guest House - an imposing and handsome detached property, originally built in 1875 as a Victorian gentleman’s residence. This extremely well appointed and well presented property retains classic features that you would expect from a period house of this style and quality, and has been well maintained and improved by our clients during their 23 years of ownership. Successfully run as a guest house for over 40 years, the main property was substantially extended during the 70’s and 80’s to include the impressive family sized owner’s cottage style accommodation. This most profitable business currently offers 9 well appointed Letting Bedrooms (8 Ensuite, 1 with Private Facilities), Residents Lounge, Breakfast Room, Conservatory, Fully Equipped Kitchen and superior quality Self-Contained Owner’s

Accommodation with 3 double bedrooms. Externally, the property is set well back from the main road with prominent signage. A driveway leads to a Private Car Park for 9 vehicles, with additional parking available adjacent to the house. Quadruple Garage with Store Area, attractive and extensive Rear Garden being fully enclosed and incorporating Lawned Areas, a Patio Area with a wooden Stable/Store, and a further wooden Storage Shed and lean-to Store. Watermead Guest House is presented in excellent order throughout and currently trades as a quality and award-winning bed and breakfast. The freehold business is on the market for an asking price of £799,950. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

New Weekly Figures Analysis & Reporting Service

David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible

to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the

end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Roslyns - The UK's Leading Provider of Business Services to the Hospitality Industry

Roslyns are the UK's leading provider of business services to the hospitality industry. Established in 1992, we have built a solid reputation on high levels of service and attention to detail. We have a specialist team covering all aspects of service from accounts and payroll to stocktaking and business plans. Our clients range from small catering

operations, cafes, restaurants and pubs to hotel chains and pub companies. We offer transparent fees with an instant quote available through our website. To find out more you can go to www.roslyns.co.uk or email support@roslyns.co.uk

ANDREW GREENWOOD BUSINESS TRANSFER AGENT PROFITABLE FISH & CHIPS TAKEAWAY, AMIDST RESI PDE OF SHOPS, OUTSKIRTS OF GOSPORT, HANTS. Retirement sale – Estb. by Vendor 23 years ago. Eye catching shop, superbly fitted with 4 pan Florigo range. Rear potato prep rm. S/C & sep. metered 2 bed maisonette above. Gas CH. Yard with parking. T/O on application. High GP. Open 6 days & closed at 8/9 pm. Scope for website & deliveries. - £350,000 + S.A.V. Freehold (Ref. C.3805) 3.00 AM FULL ON-LIC. ‘FRINGE’ THEATRE & THEMED SPORTS BAR PREMISES, CLOSE TO THE GUILD HALL, IN CULTURAL QUARTER, CITY CENTRE, SOUTHAMPTON. Offering a rare opportunity. Suitable for many styles of trade. Ground flr themed Sports Bar has eye-catching folding door frontage, with pavement seating for 50. The bar has a standing capacity for 120 people & includes a fully equipped commercial catering kitchen (3-phase). First flr ‘fringe’ Theatre is decorated in style of a bygone music hall & has capacity for 177 people (standing). The first flr also has 2 bars & 2 staff bedrooms. 10 yr lease from March 2015 at £35,000 p.a. plus VAT. – OIRO £40,000 (Ref. F.3810) LOCK-UP DAYTIME COFFEE & RESTAURANT WITH UNEXPLOITED FULL-ON LIC, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN OF LYMINGTON, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering a freshly prepared, ‘healthy eating’ menu. Suitable for many styles of cuisine. Furnished in a contemporary style with seating for 22 & courtyard seating for 30+. Rec. Gross T/O approx. £193,000 p.a. GP 61.5%. Open 8 am to 4 pm/5 pm. Closed Sunday. NB. Lic to 11 pm. SCOPE. 7 year lease from Sept. ’16 at £12,000 p.a. + VAT - New lease avail. – £125,000 + S.A.V. (Ref. C.3804) SOUGHT AFTER GUEST HOUSE, AMIDST PLEASANT RESIDENTIAL AREA, CONVENIENT FOR CITY CENTRE, SOUTHAMPTON. Wellmaintained, semi-detached property. Gas CH. D/G. 10 well appointed letting rooms for 19 guests & desirable 2 dble bed owners quarters. South facing rear garden. Retirement sale – same hands 20 yrs. Recorded T/O £100,000 p.a. (ex VAT). B&B only. - £675,000 FREEHOLD. (Ref: GH.3797)

www.andrewgreenwood.com

romsey (01794) 522228


Profile for CLH News

CLH News #236 September/October 2020  

Issue #236 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

CLH News #236 September/October 2020  

Issue #236 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

Profile for clhnews