CLH News #234 March 2020

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Chancellor Rishi Sunak has announced a £330 billion rescue package of loan guarantees to help U.K. businesses survive the coronavirus pandemic.

the wake of similar economic interventions in France, Spain and other countries.

Speaking from Downing Street, Chancellor Rishi Sunak said Government intervention was necessary "on a scale unimaginable only a few weeks ago.”

Mr Sunak said there would be a cash grant of £25,000 for each small and medium sized business, and every retail, hospitality and leisure sector firm would be exempt from rates for a year.

“We have never in peacetime faced an economic fight like this one," Sunak said. Businesses throughout the country have warned of a profound economic downturn in the wake of new virus containment measures that have seen all British people told to avoid public meeting places and work from home if possible, with many firms, especially in the hospitality sector, fearing bankruptcy.

Mr Sunak also said banks will give a three-month mortgage holiday to people who need help - pledging he will 'go much further' to support individuals' financial security in the coming days. He hinted that could involve the government picking up the bill for 'fixed costs' of staff wages, so firms do not have to lay people off.

The bailout fund, which will be made available to businesses via government-backed and guaranteed loans amounts to 15 percent of the UK’s GDP and comes in

The Chancellor’s intervention follows trade warnings that the UK’s pub industry will be “lost in days” without immediate and decisive Government action.

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Earlier the same day as the Chancellor’s announcement the British Beer and Pub Association (BBPA) wrote to the Prime Minister saying the pub sector was facing an existential crisis as a direct result of Boris Johnson’s new guidance that people should avoid visiting pubs, restaurants and bars.

The BBPA called on the Government to take urgent action to prevent thousands of pubs from closing and hundreds of thousands of job losses.

In her letter Emma McClarkin, chief executive of British Beer and Pub Association, said: “Forced pub closures without a meaningful support package will have a catastrophic financial and social impact.” The severity of the COVID-19 crisis is now impacting on Pubs with devastating effect. The very existence of thousands of pubs and a lot more jobs is now at risk.

(Continued on page 3...)

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Caterer, Licensee & Hotelier

March 2020

KEEPING CALM AND CARRYING ON

“There are only nine meals between mankind and anarchy.”

EDITOR

ALFRED HENRY LEWIS

Peter Adams

After three long frustrating years of Brexit, we now have the Coronavirus. At the time of going to press Prime Minister Boris Johnson has just announced that people should avoid going to pubs, clubs and other venues to prevent further spread.

Because of constant ‘latest developments’, I have changed this editorial several times! I am fortunate to have worked in the hospitality and on-trade industry for 36 years. That was in frontline hotel management and pub management, after which I went into publishing. Now I have been involved in publishing to the hospitality and licensed on trade for the past 24 years.

I know the industry like the back of my hand and I absolutely adore it. I count myself very fortunate to have been involved in such a vibrant, creative, inspirational and wonderfully social industry that gives so much back to the public, providing an opportunity to socialise and celebrate any occasion any time!

The industry now faces a crisis. The mainstream news has been pushing for “lockdown”, with journalists aggressively confronting health experts, pushing for them to criticise the Government and lobby for lockdown.

Our whole “raison d'etre” has always been to support the industry, come what may. Sensationalism, we leave to mainstream media and what a job they are making of it!

If your business is anything like ours then you will know the severe consequences of closing. In simple terms, businesses in the hospitality/on-trade sector risk, if having to close even for a few weeks, never reopening.

Editor's Viewpoint As businesspeople fear is the biggest problem. When people find themselves gripped with fear they retreat, they hold back It’s well worth spending a bit of time doing some research.

- sometimes they make that decision themselves, other times The two principles of Accurate Thinking which stick out in my unfortunately it is forced on them. mind have always been: What do we do? We market ourselves. We get out and we 1. Separate facts from fiction or hearsay evidence roll in the mud. We let everybody know that life goes on 2. Separate facts into classes : important and unimportant our businesses go on and we carry on providing the same A wonderfully simple concept to follow, and, to go even fur- service that we did before.

Ever heard of a concept called Accurate Thinking?

ther, another quote I use quite often: “Be careful of others opinions. They could be dangerous and destructive. Make sure your opinions are not someone else’s prejudices. The accurate thinker learns to use his or her judgment and to be cautious no matter who may endeavour to influence him or her.”

At the time of writing this, one of the country’s most wellknown TV presenters has got into huge Twitter spats and online criticism for his constant attempts to bully those he is interviewing into following his own personal view that Britain should go into lockdown.

He is not on his own. I have seen many mainstream media journalists and presenters using this crisis to virtue-signal or further agendas.

I have, in my lifetime, seen many issues - from the Cuban missile crisis, foot-in-mouth and mad cow disease, flooding, business rates (when I had a wine bar/bistro here in Bournemouth, they went up from 12% to 15% to 18% and back down to 12% all in one day), and if I learned anything it is that the market goes down and we roll with the blows and then the market gets better again.

I wouldn’t be as presumptuous as to give anyone advice on what they should do – however, we all find ourselves at a key moment in our business career.

A key moment which calls for, as stated above, Accurate Thinking. That means being crystal clear the risk the virus poses to you and your family, your staff, customers and the wider public, but at the same time balancing your livelihood and future.

Right up there is the risk the Covid-19 poses to your business.

Livelihoods lost, years of toil, sweat and tears gone in a matMake no mistake - your business ter of weeks. Many people will live on the business premises is under threat, and if this key and will have ploughed everything they have into the business. moment is not handled correctly Your home and income may be gone and you may be left in then it might be we do not have severe debt. Adding fuel to the fire there is a strong possibility a business to go back to. We are insurance companies won’t pay out for any consequential included in this as well! losses as a result of closing down.

The country is gripped with That’s if we continue to go down the route of panic. I’m not fear, and that fear is going to making light of the current situation - simply taking the oppohave, (if it hasn’t already), a devassite view of mainstream media and trying to introduce pertating impact on the economy spective! and people’s behaviour.

Are you familiar with the story of Cadburys? During World War II when chocolate was rationed, Cadbury put as much into marketing during the period of the war as they did before the war started, even though nobody could buy chocolate. When the war finished and rationing was phased out Cadburys was the first name on everyone’s lips and they wanted chocolate, a great marketing story.

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Any marketeer worth their salt will say that during downturns and crises businesses should focus on marketing more than ever, and “ramp it up”.

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So, now is the time to take a step back, calm down, examine your business and THINK about what you can do to reassure customers old and new.

FAX: 01202 552666 sales@catererlicensee.com

Tell them what you’re doing to make your business premises safe. Demonstrate to them that you are acting in their best interests, implementing and highlighting cleaning and hygiene procedures. It’s also time to think about any improvements you can make to the business generally.

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This represents a period of reflection where you can reexamine your business. Does your website need updating? Are you communicating with your customers as much as you can?

Are you taking advantage of newsletters and social media to let them know you’re still about still trading and have some great new offers to draw them in? Could it be a time to give the place a bit of a facelift? Are you communicating with staff getting them behind you working as a team, giving them as much reassurance as you can?

EDITOR

We at CLH News have consulted some of the industry’s leading professionals. This month we are bringing you their invaluable insight, experience and advice on marketing, dealing with suppliers and landlords, to help you paddle your canoe through the storm.

We would also urge you to monitor our website each day.

We update several times a day and we will be putting up stories as they come in. Not just about the coronavirus, but also advice guidance on best practice on how to get through this, and if at all possible emerge in a strong position.

I would also make an appeal. We want to hear from you and share your views during this period, so please email with anything you have to say. Any comment, opinion, or any advice you feel is worth sharing, to edit@catererlicensee.com

01202 552333

@CLHNews CLHNews

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

losses, causing a huge backlash from the sector

“The government needs to give clear instructions and detail on the support package to rescue the sector and hundreds of thousands of jobs. Urgent measures to support cash flows and enable cost reductions is an absolute necessity. Government action now will save thousands of jobs and save our pubs. Support for pubs now is an investment in the long-term future of communities across the UK without it we risk losing our community assets forever.”

However, Mr Sunak said: 'Following the changes medical advice yesterday there are concerns about the impact on pubs, clubs, theatres and other hospitality, leisure and retail venues.

UKHospitality Chief Executive Kate Nicholls expressed concerns about workers who will still have to be laid off and the time it will take for loans to come through for many restaurants and pubs feeling the pinch, it might already be too late.

"Businesses will have to ask banks for a loan but it will be a challenge for the next 10 days as it won’t kick in for a while," she said.

She also highlighted the fact that while the £25,000 grants - interest free money from the government - will help small businesses, most hospitality enterprises sit above the threshold, so will instead be reliant on loans.

These wouldn't have been required otherwise and will still have to be paid off eventually, and in an unsteady economy.

The Chancellor also stated that hospitality businesses with insurance policies will be able to make claims against those policies .As the crisis unfolded this week many in the hospitality and on trade sector were informed that they were highly unlikely to be insured through their existing policies which would have meant there would have been no payout for consequential

'Let me confirm that for those businesses which do have a policy for insurance that covers pandemics that the government's action is sufficient and will allow businesses to make an insurance claim against their policy.

'But many of those businesses don't have insurance so we will need to do more.

'I announced last week that businesses in the retail, hospitality and leisure sectors with a rateable value of less than £51,000 will pay no business rates this year.

Today I can go further and provide those businesses in those sectors with an additional cash grant of up to £25,000 per business to help bridge through this period. Additionally I am also extending today the business rates holiday to all businesses in those sectors irrespective of their rateable value.”

'That means every single shop, pub, theatre, music venue, restaurant and any other business in the retail, hospitality or leisure sector will pay no business rates whatsoever for 12 months.'

Earlier in the week Mark Jones chief executive of Italian restaurant group Carluccio’s said that the restaurant chain “was days away from large-scale closures” without state aid.

amid the coronavirus pandemic, the restaurants have already seen footfall declining “on a daily basis”, he said. : “We understand the role we have to play in public health, so I won’t question the government’s advice on that. But to do that to an industry without any fiscal support whatsoever condemns us to death, effectively.”

He added that the Government restrictions announced last night meant “we’ll be in a situation where sales start to decline even more rapidly from today onwards”.

Information released by customer data specialists Wireless Social revealed a 47 per cent drop in footfall across London on Sunday 15 March, followed by 39 per cent on Saturday and 31 per cent on Friday.

Of the cities most affected, Liverpool suffered a drop in footfall of 52 per cent Friday (13th) and 37 per cent on Saturday (14th) , whereas Cardiff saw a 34 per cent decline on Sunday (15th) and 59 per cent on Saturday.

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Speaking to the Today programme, he called for “immediate” help for the industry from the chancellor.

With consumers increasingly working from home

Beer Sales Grow In 2019 To Over 8 BILLION Pints

Total beer sales increased by 1.1% (8,059,495,997) pints, according to in 2019 to over 8 billion the full year 2019 Beer Barometer (8,059,495,997) pints sales data from the British Beer & Pub Association (BBPA).

This was growth on top of a strong 2018, which featured the biggest increase in year-on-year beer sales for 45 years A total of 87 million (86,738,882) more pints were sold in 2019 than 2018 The extra number of pints sold in 2019 will have boosted revenue for HM treasury by £57 million Sales of beer in 2019 were up 1.1% on 2018 to over 8 billion

The increase is especially impressive as 2018 had resulted in the biggest year-on-year sales growth for beer in 45 years, with sales up 2.8% in 2018 alone – all aided that year by good weather, a Royal Wedding and the FIFA World Cup.

Hammond’s decision to freeze Beer Duty in his last Budget back in October 2018 appears to have been a key factor in the growth of beer sales in 2019, with the duty freeze coming into place in February 2019.

As a result of the price of beer being kept down in 2019, the extra 87 million pints sold in 2019 compared to 2018 will have boosted HMRC’s revenues by £57 million.Analysis by Oxford The growth in 2019 equates to an Economics shows that a 2% cut in extra 87 million (86,738,882) pints Beer Duty would mean 4,700 more of beer being sold versus 2018. jobs in the sector compared to an RPI increase.

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Caterer, Licensee & Hotelier

March 2020

Success on A Plate: The Future of Eating

By Jeremy Harvey, Creative Partner at marketing communications agency Clarity It’s crunch time for the dining sector. Experts predicted that in 2019 the industry would suffer its fastest yearon-year decline since the beginning of the last decade.

Yet the industry is still valued at almost £19bn in the UK alone. Consumers remain hungry for convenience, great service and a unique experience. Driven by technology, smart players such as delivery platforms, subscription snacking propositions and nimble restaurant chains are innovating to keep up with demand while simultaneously fuelling changes in customer habits.

So, what makes the likes of Jamie’s Italian close its kitchens while Just Eat and Deliveroo get on their bikes? In order to uncover the crucial factors behind these failures and successes, we created The Eating Index – a unique methodology that maps brands according to two key measures of performance: customer centricity and disruptability.

The Eating Index scored attributes for each brand we examined, grouping them against a range of factors – from financial indicators to brand strength, innovation strategies to internal communications. Each brand was chosen as we believe them to be representative of different categories within dining, allowing us to benchmark disruption, successes, challenges and overall performance in a way that can be applied to similar brands from each category.

HUNGRY FOR SUCCESS OR FEEDING ON SCRAPS? While plotting individual brands on the index we also grouped them into four segments – ousted brands, the challenged mainstream, front runners and dominators.

In the ousted group, Jamie’s Italian acts as an obvious cautionary tale. Its business model lacked customer-centricity and was easily undercut. While Jamie’s Italian was on message with a sustainable approach to sourcing and ranked well for internal comms, the

chain’s weak brand and proposition were easy to spot. A glaring lack of innovation and agility were sadly the final nails in its coffin.

Brands such as Yo!, Strada and Pizza Express sit in the challenged mainstream grouping. This segment is characterised by financial strife - Strada had already had a bad 2018 when it closed nearly all of its estate blaming “an increasingly competitive market”. Although it has a relatively clear proposition, contented employees and offers convenience, it falls down on aspects such as investment, innovation and customer satisfaction. Brands in this segment need to find ways to freshen up. They’re going stale and drifting towards more financial scares that might eventually leave investors cold.

week.

This really could be a winner-takes-all segment in years to come, with market consolidation seemingly likely as delivery brands jostle for position. It’s important to not underestimate the impact of reputation and ethical factors; Deliveroo scored poorly for sustainability in comparison to Just Eat, which is proving its green chops by partnering with Eskuta, the e-scooter brand. In that sense it’s one step ahead of its rival.

RECIPE FOR SUCCESS There are clear learnings we can take from these findings. As sector disruption continues, brands will need to take proactive steps to ensure they’re moving up, not sliding down, the scale. Where should brands start? Which specific steps you need to take depend in large part on your stage of organisational maturity.

The likes of Nando’s, Franco Manca and Wagamama make up our front runners When it comes to established brands just group. These are strong brands, growing and because they may enjoy high awareness profitable, scalable and digitally savvy, but still disruptable with disloyal customers and doesn’t mean that enough volume and profit will follow to sustain it. In essence, this is indifferent employees. the reason chains like Ed’s Diner and Nando’s scores full marks for willingness Frankie & Benny’s have had to shutter to act and is bang on the money with the branches. They have a broad proposition bulk of its customer-centricity elements. It and have suffered from the effects of trying has always been faithful to its clear proposi- to appeal to everyone. tion, just as rivals have stretched too far by This is where a market focus is crucial. feeling the need to diversify in the face of The age-old adage “put the customer first” changing customer tastes. This ethos has propelled Nando’s to the front of the casual couldn’t be more apt. What do people actudining chains striving for Dominator status. ally want? Working to an existing - often successful - formula might feel safe but Regardless of their exact spot on the blocks the change necessary to remain releindex, the key challenge for brands in this vant and embrace bigger opportunities that group is to grasp the nettle. In most cases, a emerge from new technology, or a trend greater focus on marketing and communicapropelled by other brands. tions - amplifying why they have done well It’s crucial to be open-minded to new and so far and creating more reasons to believe for diners - will turn the dial up still further. better ways of operating. This means driving true change and innovation that goes Game-changing innovators such as Just Eat beyond a quarterly menu refresh to and Deliveroo make up our Dominators. embrace the whole dining experience.

Innovators with a clear purpose, proposiThere is no harm in taking learnings from tion and plan with the financial clout to stay innovation by the newer breed of digital ahead, Dominators are the ones to catch.

More than any other type of business in the native scale-ups. These brands are bringing index, delivery brands are changing the face convenience and personalisation to customers and doing well because they know of dining. Deloitte recently found that a third of Western consumers use meal deliv- what works. Competitors should use some eries, with 7% doing so at least once a of those ingredients to grow, too.

Greene King Smashes The £7 Million Mark for Macmillan Cancer Support Pub operator Greene King has now raised £7m for its national charity partner Macmillan Cancer Support.

The remarkable figure comes seven years into the partnership, with a whopping £2 million raised in the last year alone. All the raised funds go towards helping Macmillan nurses and professionals provide vital physical, financial and emotional support for people living with cancer across the UK. Greene King team members have shown a monumental fundraising effort for the charity, with a diverse mix of challenges and events contributing to the total figure. Events have ranged from gruelling physical challenges such as the 400-mile Ultimate Brewery Bike Tour and Kilimanjaro treks to community-based events like family fun days and music festivals.

‘Macmillan May’, the company’s annual fundraising event, raised over £711,000 in 2019 alone.

Elsewhere, individual team members have taken on their own challenges, with one Farmhouse Inns employee touring all 70 restaurants within the chain with a giant collection tin and collecting an impressive £100,000 along the way. Another team member, Lynn Gelder, The Manager at The Hungry Horse Chase Gate in Cannock, went the extra mile by dying her hair green and even getting a tattoo of the charity logo on her foot.

Customers of Greene King have also played a fundamental part in helping to raise money. Sweet tooth customers have raised over £700,000 through purchasing desserts with a contribution to Macmillan. Small individual donations made at the point of purchase through Pennies, the digital charity box, have also added to the total raising £679,824 in its first year.

Greene King and Macmillan Cancer Support have been working together since 2012.

Originally setting out to raise £1 million over three years, Greene King exceeded its target a year early.

Nick Mackenzie, chief executive officer at Greene King, said: “Raising £7m for Macmillan is an incredible milestone for us. A big thank you to our team members who always pull out the stops to raise money. I’ve seen first-hand some of the staggering efforts they go to, including cycling more than 400 miles from our brewery in Bury St Edmunds to our brewery in Scotland. And thanks to our customers too, who always put their hands in their pockets to support Macmillan.

“We’ve ramped up our support over the last 12 months, including rolling out Pennies – the digital collection box – in all of our pubs which has already raised almost £700,000.

As we enter our eighth year supporting Macmillan, we’re looking at new ways we can help those living with cancer.”

Lynda Thomas, chief executive officer at Macmillan Cancer Support, added: “Thank you so much to all the wonderful team members and customers at Greene King who have helped to raise this amazing amount.”

“Macmillan is funded almost entirely by donations. We are hugely grateful for the continued generosity of partners like Greene King, as it allows us to be right there for the growing numbers of people living with cancer across the UK when they need us most.”

Pub, Bar and Restaurant Closures Slow To Lowest Rate Since Early 2018 Britain’s supply of restaurants, pubs, bars and other licensed premises fell by 1.8% in the 12 months to December 2019—the lowest rate of year-on-year decline for nearly two years.

That is the headline finding from the latest Market Growth Monitor from CGA and AlixPartners, the definitive survey of openings and closures in the out-ofhome sector. It shows Britain had a total of 116,203 licensed premises at December 2019, which represents an average net closure rate of six sites a day over the last 12 months—but the pace of closures has now dropped to the lowest point since Market Growth Monitor data for March 2018.

The exclusive report indicates a 2.0% fall in Britain’s total pub and bar numbers, with food-led sites holding up better than community and drink-led locals, which have seen 4,297 net closures since December 2014.

Meanwhile, there was a 1.6% drop in total restaurants—but group restaurants (managed sites of operators with more than one location) actually increased by 1.8% in the year to December—the second successive quarter of growth. This was powered in particular by small to medium-sized group restaurant and openings in Britain’s big regional cities, with Birmingham, Bristol, Edinburgh, Glasgow, Liverpool and Manchester all in net growth year-on-year.

“While the licensed sector continues to contract, our latest Market Growth Monitor also shows reasons to be optimistic about prospects for 2020,” said Karl Chessell, business unit director for food and retail at CGA. “We are still seeing unsustainable pubs close, but collectively the rate of net number of pub, bar and restaurants closing is slowing. Last year was not easy for some big restaurant brands, but smaller and medium sized brands are bringing new concepts to the market and successfully scaling up. All our research shows that consumers are still eager to go out to eat and drink, and they’ve never had it better for choice.”

AlixPartners’ managing director Graeme Smith said: “Overall, the eating and drinking out market remains dynamic and attractive to investors, with this very much in evidence across last year where pubs and experiential businesses took up the slack in investment activity from the more subdued restaurant sector.

March 2020

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“Reduced political uncertainty, more positive recent trading results and encouraging returns when investing in sites, provide a platform for increased M&A and investment activity in 2020 across both wet-led and food-led concepts. However, investors will be looking carefully at what the impact on trading will be from the recent coronavirus outbreak.”

The Market Growth Monitor provides many more insights into openings and closures across the licensed sector. The latest edition includes in-depth analysis of trends in the country’s seaside towns, which saw a collective drop of 5.8% in the 12 months to December— more than three times the British average. Downward movement has been steepest in Blackpool, where 10.8% of licensed premises have shut in the last year. Other large towns including Scarborough, Great Yarmouth, Torquay and Newquay have also been in sustained decline.

But the Market Growth Monitor outlines much more positive trends in many pockets of the country, especially big cities. Recent hot spots for growth have included Manchester and Liverpool, which have both increased their number of licensed premises by around 20% in the last five years. The report highlights the importance of locally and regionally focused businesses in these cities, including multi-site groups like the New World Trading Company, Arc Inspirations, Mission Mars and the Graffiti Spirits Group.

Graeme Smith added: “This edition highlights a regional success story in the return to sustained growth of managed restaurant groups (versus single site independents), driven by innovative local operators in major cities across the UK. What sets many of these businesses apart is their experience and deep understanding of what works for different customer groups in their local area.”

“The contrast between Britain’s big cities and seaside towns couldn’t be starker,” said Karl Chessell. “Resorts where restaurants, pubs and bars once thrived have suffered serious hardships, with independents particularly hard hit. But the night-time economy in many of our regional hubs continues to flourish, with consumers drawn by some distinctive and vibrant operators who know their cities inside out.”

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Caterer, Licensee & Hotelier

March 2020

Coronavirus: It’s Time to Have the Conversation with Landlords, HMRC & Employees

This month, UK trade body UKHospitality called on the government to support the hospitality industry as it deals with the ongoing and widespread threat of the coronavirus. Latest figures released by the trade body state that eating and drinking out has declined by 7%, while forward bookings across hotels, restaurants, pubs and bars has fallen by up to 50%. Here, Catherine Gannon, Founder of Gannons Solicitors, advises operators facing crisis, due to a loss of revenue and footfall, what they need to do with landlords, HMRC and employees.

SILENCE IS NOT AN OPTION Easier said than done, but above all don’t panic. The worst thing operators can do during this crisis is stick their heads in the sand. They must help themselves. This is the time to do as much as feasibly possible to keep your business afloat to ride the crisis. Silence is simply not an option.

MAKING THE CALL TO YOUR LANDLORD Firstly, operators need to make the call to their landlords and then speak with employees. From my experience, landlords are more likely to be open to a conversation on deferring an operator’s rent for an agreed period of time, if an operator is open and honest from the outset about the situation. The key here is to have that conversation sooner rather than later and before falling into arrears or defaulting. Additionally, it may sound obvious, but ask nicely.

It is important to note that most agreement clauses don’t have a force majeure in place, which would prevent a business from fulfilling a contract in unforeseeable circumstances, such as the coronavirus. However, that’s not the case with leases. So, the only option open to operators is to enter into negotiations with their landlord.

REVIEWING THE CRISIS THROUGH THE EYES OF A LANDLORD Landlords know this is a genuine worldwide crisis. Most importantly, they don’t want an operator to default on rent payments. Remember, the majority of landlords would prefer agreed rent arrears than defaults. Why? Because, if they force rent payments during this crisis, the likelihood is that operator will go out of business, leaving them with rent arrears they can’t recover. Shrewd landlords are therefore looking to mitigate their risk of losing everything.

WHAT IF A LANDLORD SAYS ‘NO’ TO DELAYING MY RENT? If a landlord declines to defer rent payments, an operator is then left with a debt by way of the rent. In the worst-case scenario, a landlord can call in bailiffs and instigate court proceedings for rent arrears. I’ve heard cases where bailiffs, either sent by a landlord or through the local council (depending on whom the debt is owed) have physically removed fixtures, fittings, supplies and indeed the operator from the premises during service. Hence why, it is important to have the conversation early, prior to falling into arrears or defaulting.

HOW CAN HRMC HELP? The best advice in dealing with HMRC is to call them to agree a payment plan, prior to getting into difficulties. This is essential for operators experiencing problems – because if they don’t, the penalty clauses for monthly missed payments can be crippling.

IT’S TIME TO HAVE AN OPEN AND HONEST CONVERSATION WITH YOUR EMPLOYEES The biggest cost to any business after rent is staff. Therefore, it is vital for operators during this crisis to immediately reduce their operating costs and review cashflow management. Communication is key here and it is imperative to do it properly. This calls for an open and honest conversation. Operators need to be informing staff that due to the ongoing spread of the virus the

business is facing uncertainty. Importantly, operators need to be advising employees of the steps they are taking to keep the business afloat to safeguard their jobs. Be honest with them, because the worst-case scenario at this time is redundancies, which no one wants! The likelihood is employees will already be aware of the situation, due to the decline in revenue and footfall - so don’t treat them as idiots.

MOVING FROM FULL-TIME TO REDUCED OR PART-TIME HOURS The introduction of reduced or part-time working hours until the threat of the virus passes, is the most logical step for operators. It’s important for operators to be honest and say it as it is: “I can’t afford to pay you on a fulltime salary at this time.” Those who take the time to openly explain the problem, are the ones most likely to gain the consent of employees. The key here is to introduce a thorough, documented consultation process with each individual employee, which clearly outlines the reasons for the change in their contract, whilst also including what will happen once the crisis is averted. By introducing a documented consultation process, operators won’t find themselves in breach of any employment law regulations.

EMPLOYEE DISPUTES What if employees won’t consent to reduced or part-time hours? Firstly, operators need to take a view as to whether those employees are behaving unreasonably – the question then is do they want to retain those people following the crisis. If employees won’t go onto reduced or part-time hours, then the only option is redundancy, which once again, has to be supported by a detailed, documented consultation process. Remember, no one wants to lose their job, so having that open and honest conversation from the outset is absolutely crucial here to deter the need for redundancies.

If you would like help and advice on dealing with landlords, employees & HMRC during the Coronavirus, don’t hesitate to contact Gannons Solicitors at www.gannons.co.uk or call 0207 438 1060.

Chefs Considered Skilled Workers – Immigration Poll Suggests as well as construction workers, lorry drivers and butchers should all be considered as skilled, the results indicate.

According to the survey, 92% of respondents thought chefs and butchers (85%) were skilled but 48% felt hospitality workers were unskilled as did 58% when asked about hotel housekeepers.

Some 67% of British adults who took part felt carers were skilled and as did 58% when asked about farm workers.

Chefs, along with Carers and Farm Workers should be considered as skilled workers under immigration rules, a survey suggests.

YouGov asked British adults what they thought of the Government’s immigration plans.

The majority of respondents felt staff in those roles,

Many also indicated they considered HGV drivers (73%) and construction workers (77%) to have skilled roles.

The poll follows the government’s recent pledge to “end the reliance on low-skilled labour coming into the country” with a new points-based immigration system that has no provision for workers considered

to be “low-skilled”. The contentious legislation which requires that workers have a job offer from a sponsored employer with a minimum salary of £25,600, is due to take effect on 1 January 2021.

ment, a dip in young people entering the labour market and have the highest vacancy levels of any sector.

Last month UKHospitality expressed concerns at the new legislation warning that ruling out a temporary, low-skilled route for migration in just 10 months’ time will be disastrous for the hospitality sector and the British people. Business must be given time to adapt.

“This announcement fails to recognise that hospitality is at the heart of every community in the UK. Damaging the hospitality sector will have a knock-on effect for schoolchildren and the elderly who rely on the sector for their meals. The Government says it is making allowances for staff in the NHS, but it has totally ignored the catering companies who supply the meals to patients and staff.

Chief executive Kate Nichols said: “These proposals will cut off future growth and expansion and deter investment in Britain’s high streets. It will lead to reduced levels of service for customers and business closures. Hospitality is already facing an acute labour shortage, despite investing significantly in skills, training and increasing apprenticeships for the domestic workforce. We are facing record low levels of unemploy-

“We understand the Government’s desire to deliver on the referendum result and its aim of moving to a skills-based immigration system. We fully support the ambition to upskill the domestic population and provide opportunities for people in every part of the UK. These proposals fail to deliver on the Government’s own objective of providing an immigration system which works for the UK’s economy and its people.”

Brits Have Already Paid As Much Beer Duty As Germany Will All Year

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down Britain – they not only provide jobs but a place where everyone and anyone can meet and socialise. If the Chancellor does not act now, he is set to damage not only businesses but communities as well”.

British beer drinkers have paid as much in Beer Duty by February 27th as those in Germany will pay all year, despite the fact that German drinkers consume nearly double the amount annually[1].

Pub owner and Great British Bake Off winner, Candice Brown, protested outside Parliament, trapped under a giant pint glass that represents the enormous financial pressure local pubs are facing. The protest is backed by Long Live The Local who are asking the Government to listen to the 250,000 Brits who have signed a petition asking for a cut in Beer Duty in the upcoming Budget.

Financial pressures from a range of taxes, including Beer Duty, are still putting local pubs at risk of closure.

Currently one in three pounds spent in the pub goes to the taxman[2]. With seven in 10 alcoholic drinks served in pubs being beer[3],

a Beer Duty rise will impact pubs disproportionately, putting them under even more pressure.

Publican Candice Brown commented: “Pubs are the beating heart of cities, towns and villages up and

David Cunningham, Programme Director of Long Live The Local said: “Pubs employ almost 600,000 people. On average a pub contributes over £100,000 to its local economy. Despite this, pubs are overtaxed, with each pub paying an average of £140,000 every year through a range of taxes, one of which is Beer Duty. Beer Duty in the UK is 11 times higher than in Germany and Spain, which is why we’re asking for a modest cut in Beer Duty to save thousands of jobs and help protect the future of local pubs”.

Beer Duty raises a whopping £3.4 billion a year for the Treasury, 4 times more than any other European nation. Spain brews almost as much beer as the UK yet pay 11 times less Beer Duty. In fact, in the UK for every pint of 5% ABV beer you pay 54p[4] in Beer Duty, however for the same pint in Spain you would pay only 5p. See below for more detail about how our duty rates and payments stack up against other European countries.

[1] Brewers of Europe, European Beer Trends [2] BBPA, Facts on Tap [3] BBPA – Facts on Tap [4] For one pint of beer with 5% ABV

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

MP’s Message to Government About the Essential Role Pubs Play In a report published by Parliament’s largest cross-party issue group, the All Party Parliamentary Beer Group is calling emphatically for the Government to wake up to the potential of pubs in boosting Britain’s economic and social well-being.

The 44 page “Unlocking Pubs Potential” report highlights the issues that pubs are facing, but also the fantastic good that they do, from raising more that £100m a year for charity to providing a lifeline for grassroots sport, worth an estimated £40m a year in financial and in-kind support, and recommends that the Government fundamentally reviews business rates for pubs and reduces beer duty, to help boost jobs, tourism and culture and society in the UK. Hundreds of pubs provide services to their local patrons, including regular lunches for people and partners with dementia, Christmas meals for isolated and lonely locals, free meals for old peoples’ homes, yoga classes, literacy workshops and much more.

The British Institute of innkeeping (BII) gave evidence to the inquiry, explaining that: “For many, isolation and loneliness are a daily reality, and for some, the only human contact they have is with the friendly face behind the bar. It may be just small talk with another customer about the weather, or a bit of lively discussion about last night’s match, but those small moments of connection with another person are what puts pubs at the heart of their communities.”

Pubs are businesses at the end of the day, but from an economic point of view, the beer and pub industry directly employs about 660,000 workers. In terms of GDP, the sector directly contributes more than oil and gas extraction or chemicals manufacturing, amounting to some £13.3bn GVA (Gross Value Added) each year.

Not to mention the £12.7bn in tax to the Treasury it adds every year.

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Former BII Chair, Anthony Pender added “The business rates on our North London Pub, the Somerstown Coffee House, increased by £32,000 to £129,000 over a midterm review and the recent reclassifications. This meant that we found ourselves paying a similar rate to a local supermarket which is understood to take over £15m per annum.”

Commenting on the report, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “This important report rightly recognises that pubs are much more than a place to drink, they’re the heart of the community, bringing us together and enriching our lives.

They’re a force for good, putting back into society, creating local jobs and genuine career opportunities.

“It’s vital the Government continue to recognise the role pubs play in boosting national wellbeing. That starts with a cut in beer duty and fundamentally overhauling business rates to help keep community locals open. It’s now on Chancellor Rishi Sunak to listen to these calls and deliver a Budget that helps pubs.”

The report looks carefully at the good that pubs do in communities far and wide, discusses the impact that financial burdens have on the industry and recommends measures for support that could be given.

BII, COO, Steven Alton commented: “The report shows the true value of pubs as part of a warm, vibrant and friendly industry. We are in the unique position of being able to provide our customers with much more than just a pint of beer or plate of food. Pubs give people the opportunity to celebrate, commiserate or just catch up with friends, family and even strangers instead of feeling lost and lonely, but we also provide employment and stability for local communities.

We hope that Government recognises the importance of our vital industry to the economy, but also to the social fabric of our country.”

Drinkaware Launches New Campaign Against Drink-Driving

Alcohol education charity Drinkaware is launching a new campaign against drink-driving, called Home and dry. The campaign will support pubs, clubs and bars to encourage customers in their venues to stay alcohol-free when driving.

Drinkaware is providing Home and dry point-of-sale (POS) materials free of charge to any UK pub operators who wish to use them. The materials include T-shirts for staff members, posters, beer mats and bar runners, which all feature an eye-catching road sign design. Operators can also download a suite of digital assets to communicate the Home and dry campaign across social media channels.

Home and dry has been developed after feedback from on-trade operators and independent pubs and bars and is supported by The British Beer & Pub Association and the Department for Transport’s THINK! initiative. The campaign is designed to support venues to provide a safe and enjoyable environment for all customers by encouraging drivers to go alcohol-free and get home safe. Home and dry POS and digital assets can be downloaded or ordered free of charge from the Drinkaware online store.

Mark Chandler, Director of Marketing & Partnerships Activation at Drinkaware said: “We’re delighted to be launching Home and dry, a cam-

paign that has wide support from operators as an effective way of helping them to raise awareness of the risks of drinking and driving.

“The campaign’s message is a positive one about encouraging people to choose alcohol-free drinks options if they are driving.

“Encouraging customers to go alcohol-free is easy in today’s on-trade, where the choice of alcohol alternatives has never been better. Drivers can enjoy a wide range of alcohol-free beers, ciders, wines or spirits, and get home safe at the end of the night.”

For more information visit: www.drinkaware.co.uk/homeanddry

FOR ALL THE LATEST NEWS VISIT THE

CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

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Caterer, Licensee & Hotelier

March 2020

Plea for Restaurants to Turn into Takeaways During Coronavirus Outbreak Staff in large office buildings are being advised by their bosses to restrict movements during the next month or two to reduce the chances of bringing Coronavirus into their workplaces. However, staff still need to eat and so National office provider Offices.co.uk is asking local restaurants to step up and switch to providing takeaway food.

“All the staff in our buildings across the UK still need feeding, and we are asking local restaurants to contact their neighbouring office buildings to help provide takeaway food during the Coronavirus shut down”, explains Jonathan Ratcliffe from Offices.co.uk One of the main concerns in the food and drink industry is that Coronavirus has the potential to cause huge financial damage to businesses which thrive on busy environments, which people are now actively avoiding.

“We don’t want to see any of our restaurant neighbours hurt financially through this crisis, and therefore ask local food outlets to step up and provide food to people directly – we need to work together” says Jonathan In order to prevent the spread of the virus, and the financial strain this will inevitably result in, restaurants can prepare themselves for Coronavirus with

these five essential tips:

less chances they have to multiply.

1. GET STRICT ON HAND WASHING

4. TIME OFF WORK

Hand washing is already a strict priority in the catering industry, but with the current COVID-19 outbreak, hygiene needs to step up a gear. Staff should always be encouraged to take a more vigilant approach to hand washing, including washing hands after touching their face, surfaces and after handling equipment.

Restaurants are busy places that rely heavily on their staff. Should an employee experience Coronavirus symptoms they might not want to let the rest of the team down by not coming into work. However, restaurant bosses have a duty to reassure staff that they would be better off self-isolating at home if they suffer from symptoms, or have visited a high-risk area and feel unwell.

2. STOCK UP ON SANITISER Make sure that every sink in the restaurant, in both the kitchen area and restrooms, has a plentiful supply of hand sanitiser. Some experts think it’s more hygienic to dry hands using paper towels than air dryers, so have plenty of tissues available for easy disposal.

5. FOCUS ON TAKEAWAYS

3. WIPE SURFACES FREQUENTLY

People may choose to avoid public places if a widespread epidemic of the Coronavirus occurs, which could result in a drop in restaurant trade.

Consider focusing on a takeaway service instead. That way, you can still serve customers, albeit from their homes, without losing valuable custom.

As well as following religious hand washing, restaurant staff should get into the habit of frequently disinfecting surfaces and door handles used by patrons, particularly in the restaurant area and restrooms. Germs can survive on surfaces for several hours, so the more often you wipe them away, the

“We’d like to see more restaurants making a switch to delivery during the next few months, office buildings make great places to serve large amounts of food into with minimum risk to spreading Coronavirus”, concludes Ratcliffe.

Super-Premium Sales Rising as On-Trade Drinks Market Polarises Survey Reveals It’s Cheaper to Watch

New premiumisation report from CGA reveals a sharp upswing in upmarket drinks products and sales—but a resurgence for some mainstream brands too The out-of-home drinks market is increasingly polarised between super-premium niche brands and big mainstream names, a new report from CGA shows.

The ‘Premiumisation: Change, Challenge and Opportunity’ report sets out major trends in premium drinks and identifies opportunities for operators and suppliers to increase sales. It highlights a growing appetite for premium options, with nearly half (47%) of consumers now willing to pay more for a better-quality drink, and a surge in very high-end sales in 2019—including 21% growth in super-premium spirits. Premiumisation continues to reshape the beer category too, with 848,000 more people drinking world lager in 2019 than in 2016.

“From spirits to beer to soft drinks, premiumisation continues to disrupt the on-trade,” said Mark Jackson, senior client manager at

CGA. “But it’s a complex and fast-changing story, and we’ve seen the market diverge substantially over the last year, with examples of growth in both super-premium and mainstream categories. Where the market goes from here remains to be seen—but it’s clear that an understanding of the nuances in consumers’ attitudes to factors like quality, range and price is more crucial than ever in 2020.”

The report uses CGA’s new MATCH consumer segmentation service to pinpoint the consumers who are driving super premiumisation.

They include people in the ‘Business Class-Seekers’ segment, who spend an average of £251 a month on eating and drinking out—an indication of the lucrative size of the premium market.

“Consumers are increasingly fickle and experience-driven and have developed very high expectations of out-of-home eating and drinking.

Understanding the drivers, dynamics and habits of their behaviour has never been more important when it comes to capitalising on premiumisation,” concluded Jackson.

Wetherspoon Chairman Tim Martin Warns on EU Deal Wetherspoon founder and chairman Tim Martin has warned UK and EU negotiators that the UK public will not be fooled by a deal that fails to achieve a real restoration of democracy.

He believes that if any deal ties the UK to EU laws, or fails to regain fishing rights, the public will shun EU goods.

Mr Martin said: “If the public is tricked or cajoled it will have the power to drive imports from France and Germany down to zero, irrespective of any agreement.

“In my opinion the public is fed up with repeated warnings from French president Emmanuel Macron and EU Chief Negotiator Michel Barnier, in areas such as fishing rights and prospective delays to a deal beyond the end of this year.

“It’s truly pathetic of the EU to imply that a deal can’t be done by December 2020. ” Brussels is a laughing stock in most of the world for its bureaucracy and sclerosis.

“If Macron and Barnier don’t want a deal, or make threats, consumers will simply reject EU

goods and will buy from the rest of the world — as Wetherspoon has shown by swapping French brandy and champagne, and German spirits and beers, for UK and new world alternatives.

“Anything that is bought from Europe can be bought from elsewhere.

“Scare stories about planes not flying, blocked ports or loss of jobs in the City of London, have proved to be cobblers, and consumers won’t fall for Macron and Barnier’s baloney.

“The UK public genuinely regards the European peoples as friends and allies, but are fed up with this palaver.”

Colman’s: The Classic Condiment That Always Cuts The Mustard Colman’s is the nation’s favourite mustard(1) and has been a firm staple with the much-loved roast for many years. But what makes this British brand great is the story behind the locally sourced ingredients which give it it’s bold, distinctive flavour…

Whether it’s Salt Marsh Lamb, Dexter Beef or locally sourced Beetroot - we know that chefs are passionate about the heart of the dish. But it’s also important to ensure that these delicious dishes are complimented with great-tasting, quality condiments.

Colman’s perfected its signature English mustard way back in 1814 and today, its distinctive flavour is seen as a British staple – in fact 72% of guests agree that Colman’s is the original taste of mustard (2). Founder Jeremiah Colman was something of a perfectionist, grinding the mustard seeds not once, but twice, to turn them into a pungent, double superfine mustard powder - which is still a key ingredient in Colman’s English Mustard today.

However, Colman’s love for bold flavour extends beyond mustard - they have mint, horseradish, tartare and seafood sauce which are all made with British ingredients. They believe local sourcing is key in achieving knock-out taste. That’s why they have partnered with the National Farmers Union and Red Tractor in support of the ‘Back British Farming’ campaign, which encourages consumers and operators to support the highest animal welfare standards, sustainable farming and great-tasting British-raised meat.

Although carefully roasted meat and flavoursome condiments are a favourite British pairing, condiments are wonderfully versatile – they can bring a kick to marinade, add glaze to pastry, enhance vegan & vegetarian dishes, and much, much more.

So, there you have it - As the nation’s favourite (1), Colman’s is an essential in any outlet, especially if roasts are on the menu! Whether in a pot or stirred into exciting new recipes, it is a key part of the celebrations this Easter.

See the advert on the facing page for further information.

(1) UK Nielsen Retail Grocery Value Sales MAT 02.11.19 (excluding brown sauce) (2) Consumer Online Survey, n=1,000 (UK=800 / Ire=200), Cambridge Direction Q2 2018.

Football in The Pub Than At Home

It costs less to watch football in a pub than it costs to watch at home reveals a new survey. Football supporters can in most cases watch two leading games a week at the pub for alsmost £10 less than it would cost to tune in at home.

Money-saving specialists from NetVoucherCodes.co.uk revealed that Brits can watch eight matches at the pub per month for £9.72 less than the cost of Sky Sports and BT Sports monthly subscriptions (assuming they have a couple of pints per game).

Most fans enjoy the atmosphere of watching a game at the pub but they think it’s cheaper to watch a match at home.

By taking the average cost of a pint across England, Wales and Scotland though, experts calculated that fans of the Premier League, UEFA Champions League and other competitions could actually save money by going out to watch important fixtures.

Sky Q HD – with the full package of sports channels – costs on average £40 per month with an additional £29.99 required monthly for access to BT Sports, totalling £69.99.

On top of that, armchair fans must shell out even more money for Amazon, Premier

Sports as well as the BBC for their license fee to get full football coverage.

But with a pint of beer in UK pubs costing less that £4 on average, Brits can watch a major European game midweek and then their favourite team at the weekend for less.

The survey revealed that on average pints cost £3.77, ranging from £3.46 in Shropshire to £4.57 in London.

So watching eight football matches per month at a pub would cost an average supporter around £60 per month (£7.54 per game), this includes the price of drinking a pint during each half of each game.

That means that on average, fans can save £9.72 per month by going to the pub to cheer on their team, compared to subscribing to view the same games from their sofa.

In parts of the country serving cheaper beer, such as Herefordshire, Northumbria and Yorkshire, the saving rises to over £13.50 per month.

The more casual fan who only watches once a week (four games per month) could save even more, approximately £39.83 per month on average, or double their alcohol intake during the games.

Rum Sales Jump 7% To Spice Up Spirits and Cocktails Market CGA research shows more than five million people now drink rum out-ofhome, with spiced and flavoured varieties powering interest Rum sales growth is outpacing many other popular spirits, putting it in prime position to follow the remarkable surge in consumer interest in gin. Data from CGA’s exclusive On-Premise Measurement Tool shows that rum sales rose 7.0% year-on-year in 2019, putting it well ahead of other mainstream spirits including brandy (up 3.1%), whiskey (up 0.9%) and vodka (down 0.4%).

CGA’s BrandTrack survey suggests just over five million consumers now drink rum out-of-home—a figure that has jumped 10.0% year-on-year. The upward trend is being driven by the popularity of rum drunk in cocktails or with mixers, and by flavoured and spiced rums rather than dark, white or golden varieties.

Rum contributed to a spike in sales across the spirits category in 2019, with

total value up by 6.2%, compared to a 0.6% drop for wine. Growth has been powered by gin, which has seen its ontrade sales more than triple in the last five years—but rum could now be positioned to follow its upward trajectory.

“These figures show how rum is an increasingly popular choice for consumers on spirit and cocktail menus,” said Phillip Montgomery, client director at CGA. “Sales have got a long way to go to match the stellar performance of gin, but its variety and versatility makes rum a major growth opportunity for operators and suppliers in 2020 and beyond.”

CGA’s research highlights the opportunity for premium rum brands in particular. Rum drinkers have an average of 4.6 brands in their repertoire—but since only 1.7 of these are premium brands, there is scope to increase consumers’ awareness of niche and craft rum varieties.

There are also opportunities to vary

consumers’ attitudes to mixers. With four in five rum drinkers choosing to have it mixed with cola (51%) or diet cola (32%), there is relatively little awareness of the potential to drink it neat, or paired with juice, ginger ale or other alternatives.

CGA’s MATCH segmentation tool meanwhile shows that the spirit is starting to penetrate mainstream consumer groups as well as early adopters.

BrandTrack meanwhile indicates that price influences two in five (40%) rum drinkers, making it the leading factor in choices ahead of the availability of a favourite brand (34%) and visibility on the bar (29%).

“Compared to some categories, rum consumers are fairly limited in the number of brands they use and the ways they drink it. If operators and suppliers can educate and inspire people about the potential of rum, we could well see more and more people trading up and experimenting,” said Phillip Montgomery.

Caterbook - A Software Solution for the 2020s This Spring - Hotels, B&B’s and pubs like yours are migrating to Caterbook - a modern, cloud-based hotel software solution for the 2020’s.

•Batch create, print and email invoices in a single click.

•Post food & drink items from your EPOS to the room bill for settlement on checkout.

•Use yield management to automate pricing changes based on availability.

•Create and schedule custom guest email and SMS messages.

•Role based access control restricts staff privileges to features based on their needs.

•Responsive, customisable booking engine embeds on your own website.

•Configure and assign unique per-rate deposit and cancellation

policies.

•Housekeeping report shows cleaning type, linen and towels required each day.

•Industry standard reporting metrics of RevPAR, ADR etc.

•Take payments in real time using our built in PCI compliant payment gateway.

•Channel Manager links to booking.com and Expedia.

Call 01840 298298 or visit www.caterbook.com and sign up for a free 14 day trial account.

See the advert on page 6 for details.

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Caterer, Licensee & Hotelier

March 2020

Restaurants to Provide “Meals-On-Wheels” Deliveries During Coronavirus Crisis Restaurants across the UK have most definitely “stepped up” in providing alternatives to their traditional fare in the light of customers looking to self-isolate from the Coronavirus threat.

National office space provider Offices.co.uk requested last week for all restaurants surrounding its buildings get in touch to provide takeaway food for those looking to minimise contact outside of their workplace. Not only helping office workers, but also maintaining cash flow for struggling food outlets.

It seems local restaurants have also stepped up their game in a very fast paced crisis.

“Now that lots of people are working from home and staying at home, local restaurants are providing deliverto-home meals as well. They are facing this crisis head on! They are very entrepreneurial – this isn’t Deliveroo, it’s real restaurants run by local people making deliveries themselves”, says Jonathan Ratcliffe from Offices.co.uk In Ratcliffe’s hometowns of Ilkley and Otley in Yorkshire numerous restaurants are switching to delivery services of pre-made meals to cook at home. The delivery services allow phone ordering and then delivery is to the doorstep or designated safe place – min-

imising contact.

It’s a trend being seen across the UK and shows that even with declining covers, restaurants can make a quick switch to ensure cashflow is maintained.

Local chef Chris Monkman from Ilkley has put together a menu of ready meals such as Mossaka, Chilli, Cottage Pie, Whitby fish pie, Curries, Lamb Tagine and Coq au Vin. These meals are freshly prepared, delivered and can then be cooked or frozen.

Posh burger van The Otley Burger Company is offering food delivery with either over the phone payment or wireless payment at the door. Food can be left on

your doorstep, keeping to the idea of maintaining minimum human contact.

Another local restaurant in Otley, Buon Apps is preparing it’s “At Home Menu” of Italian classics which will be for collection or delivery.

The theme is echoed across the UK with restaurants offering a modern Meals on Wheels service.

“This type of home cooked food with delivery will be an important moral boost for those aged over 70 should they be asked to self-isolate in the near future, and shows great positivity to those in hardship”, adds Ratcliffe.

Five Tips to Increase Your Average Occupancy for the Independent Hotelier Increasing occupancy is the primary goal of any hotel business, but for independent hoteliers it can be all the more important. The good news is that there are plenty of tips that you can use to get those bookings flooding in, and many of them don’t require any investment beforehand. Take a look at our five top tips to increase your hotel’s average occupancy and start making changes to boost occupancy today. You might be surprised by the results.

DESIGN A NEW PROMOTIONAL PACKAGE The pull of a great promotion is often impossible to resist, so why not create something to tempt prospective guests into making a booking?

Independent hotels are well placed to design their own promotions and special packages, created with their own target markets in mind. Look into midweek break packages complete with treats on arrival, dinner, drinks or even spa treatments.

For best results, consider designing a series of different packages, specifically designed for distinct target audiences.

MAKE FULL USE OF THE DATA YOU ALREADY HAVE Independent hotels usually hold a vast amount of data on previous guests, as well as the enquiries they might have received in the past. If this data is put to good use, it can be hugely powerful in marketing terms.

Segment the data into tailored mailing lists depending on customers’ preferences, and share deals and promotions with these users via email, or any other communication forms they might have opted into. Before long you’ll have plenty of new leads and bookings, just because you made the best use of your data.

PARTNER WITH LOCAL BUSINESSES It’s difficult to put a price on the value of local business partnerships, particularly if your hotel is independent. Local businesses such as bars, restaurants and events venues attract enormous numbers of visitors, and if they’re incentivised to tell their visitors about your hotel then you could be onto a winner.

Design specific promotions for

Britain Saw the Largest Boom in Distillery Openings on Record In 2019 New HMRC figures show the number of distilleries registered in 2019 shot up to at least 441 as the UK boosted its distillery numbers by at least 80 last year.

local businesses, and consider offering commission or other perks to motivate them to promote your hotel.

They could well become an incredibly important part of your future marketing strategies.

Keep an eye on what’s going on around you It’s all very well being an independent business, but if you’re not fully aware of what others are doing in the local area you could be missing out on revenue.

Your nearest town or city will likely play host to a multitude of different events, festivals, concerts and exhibitions throughout the year. These should be seen as opportunities for your hotel. Look into what’s happening and when, then use this information to target event attendees.

Create tailor-made accommodation packages just for attendees, and let them know how much better their event experience would be if they combined their tickets with a package from your hotel.

ENCOURAGE GUESTS TO SPREAD THE WORD Word of mouth is an incredibly powerful marketing tool. It works far better than traditional advertising, and boosts occupancy more successfully than any marketing campaign ever could. So, previous guests should be seen as a valuable asset when it comes to increasing future

Businesses to Get Tax Break When Employing Veterans Businesses are set to receive a tax break when employing military veterans in a bid to get more ex-service members into work.

The Chancellor, who unveiled his Budget earlier this month, announced that businesses will pay no National Insurance contributions for the first year of a veterans’ employment.

The strategy come as part of efforts to boost employment rate within the veteran community.

The record number of distillery openings saw an increase of 22%, from 361 in 2018.

Rishi Sunak said on Twitter that the country owes military veterans “a tremendous debt” and that he will confirm the tax break in the Budget announcement later today.

England now boasts 228 distilleries, adding at least another 62 to its total. Scotland has increased its number of distilleries by 26, taking their total up to 186 distilleries.

“In my budget on Wednesday I’ll announce that employers will no longer pay National Insurance Contributions for ex-forces personnel for the first year of their work,” the Chancellor tweeted.

In 2018 the number of distilleries in England overtook those in Scotland for the first time with the latest figures showing that English spirit makers continue to dominate the UK spirits map.

For centuries Scotland had dominated the spirit making world thanks to the popularity and rich history of Scotch Whisky.

However, the gin boom has helped the total number of UK distilleries to more than double in the last five years, from 184 to at least 441.

In England during that time the number of distilleries has more than tripled, rocketing from just 66 distilleries in 2014 to the 228 in operation today. Since 2010, when there were just 23 distilleries, English distilleries have gone up tenfold.

The “ginaissance” has meant gin sales in the UK have hit an all-time high helping to fund new forays into spirit making, such as English and Welsh whisky and rums.

The WSTA’s end of year market report showed a massive boost in gin sales last year with over 82 million bottles sold in the UK, worth over £2.6 billion.

According to HMRC we exported £672 million worth British gin in 2019, taking total sales of the juniper-based spirit at home and abroad to over £3.2 billion.

Scotland still boasts some of the largest distilleries in the UK, however, an increasing number of smaller distilleries have emerged across England.

Chief Executive of the Wine and Spirit Trade Association Miles Beale said: “It’s fantastic to see a growing number of British distilleries up and down the country, year on year, providing jobs and boosting their local economies.

A freeze at the last Budget has certainly helped our innovative British distillers to invest and boost exports.

And because we also know that an increase in wine duty has reduced Exchequer revenue, we are asking the Chancellor to take the time to consider a clear win/win. A cut to excise duty would boost both British Business and Treasury coffers.”

occupancy levels.

While guests are checking-out and your staff are gathering feedback, encourage guests to spread the word about their stay using review sites and social media. To increase the likelihood of guests reviewing their stay, introduce a competition and award a spot prize to lucky guests who took the time to tell others about their experience.

Assuming your guests were happy with their experience and enjoyed their stay, these reviews will be great for business going forward. The same reviews might also prove invaluable in providing feedback to your team, helping to inform staff about improvements that could be made to enhance the experience of future guests. --If you’re searching for new and exciting ways to put your hotel on the map, you can’t go wrong with our five top tips. Make full use of enticing promotions and marketing tricks, and before long you’ll notice those occupancy levels creeping up. There’s never been a better time to look into new ways at increasing your hotel’s occupancy levels. Try out some of our ideas today and see how you could improve your business.

This article was written by Quest Liverpool City Centre, a centrally located aparthotel in the city.

“They do a job we help them get a job.”

The move – part of an ongoing government drive to better vets’ plight – will save employers £2,000 in the tax for a worker hired on a £25,000 salary.

Around 15,000 sailors, soldiers and airmen leave the services every year. The tax break will begin April next year.

Neil Pattison, Director at the UK’s biggest hospitality jobs board, Caterer.com, said: “The hospitality sector welcomes the news that the Government will exempt

businesses from paying National Insurance Contributions if they hire forces veterans. Hospitality is already very active in helping veterans back into work and with an anticipated 1.2 million hospitality vacancies by 2024, there is plenty of scope for restaurants, pubs and hotels across the country to help veterans reenter civilian life while also tackling the labour shortage. The potential positive impact these individuals can have on hospitality businesses is significant. Our latest research shows that 1 in 2 customers would be more likely to visit a restaurant if it hired veterans.

“Our sector has proved that, with the right programmes in place and support from charities like Only A Pavement Away, businesses have a lot to gain from employing veterans. We hope that the Chancellor’s announcement will encourage more employers to follow suit.“ National Chairman of the Federation of Small Businesses (FSB), Mike Cherry OBE, said he welcomes the move.

“FSB has asked for this as a way to stimulate the employment of veterans in small firms,” he said.

“For veterans seeking employment, small businesses can often be better than bigger ones at spotting and nurturing talent, rather than discard a service leaver’s job application because some of their skills and qualifications aren’t necessarily from a traditional academic route.

“Helping to ease the costs will let small businesses benefit from the unique attributes that veterans can bring to enterprise, whilst giving the opportunity to those who have served to contribute to and thrive within the civilian economy.”

“Foodborne” Illnesses Top 2.4 Million Per Year Says FSA A scientific review by the Food Standards Agency (FSA) estimating that around 2.4 million cases of foodborne illness occur every year in the UK has been published. This is up from the 2009 estimate of approximately one million.

The FSA is also publishing a ground-breaking five-year study into the extent of norovirus in food carried out by a consortium of UK scientists, and a further FSA paper which reviews and updates the assessment developed during that project.

These new figures do not indicate an increase in total illness, or any new risk to public health, but rather provide a better estimation of the proportion of infectious intestinal disease that is due to food. The overall estimate for this type of illness, from all sources, remains the same, at around 18 million cases each year in the UK. These new studies and their accompanying models reveal: • An estimated 380,000 cases of norovirus linked to food occur in the UK per year • A breakdown of the roles of the main transmission pathways in food suggest eating out accounts for an estimated 37% of all foodborne norovirus cases, takeaways at 26%, open-headed lettuce on retail sale at 30%, raspberries on retail sale at 4%, and oysters on retail sale at 3% • The revised foodborne norovirus estimate, combined with better analysis of how many illnesses of unknown cause are also likely to be caused by food, suggest around 2.4 million estimated UK cases of foodborne illness occur each year Professor Guy Poppy, Chief Scientific Adviser to the Food Standards Agency, said:

‘This work gives us a much better idea of the role of food in the spread of all infectious intestinal disease in the UK. However, this does not mean more people are getting unwell, only that we estimate food is responsible for more existing cases than previously thought.

‘Most of this increase is due to innovative new research into foodborne norovirus. As part of this, sampling surveys focused on the five most common food-related transmission routes. Although the percentages may appear striking, the risk to consumers remains very low for most of these pathways. For example, on average, an individual would only end up with norovirus once in every 15,000 portions of open-headed lettuce – that would take around 40 years.

Oysters pose the highest risk per serving, with illness likely on average once in around 160 servings.

‘We are not changing our advice to consumers and businesses. Instead this research reinforces the need for the highest standards of good personal and food hygiene practices in catering establishments and at home to avoid infection.’

Professor Sarah J. O’Brien, lead NoVAS researcher, added: ‘Estimating the contribution of norovirus to the burden of UK foodborne disease has been particularly difficult up until now. This is largely due to people not attending doctors’ surgeries when they are unwell with symptoms of the winter vomiting bug. And whilst helpful in preventing the spread of the virus and alleviating the strain on healthcare settings, it does mean that crucial information about the virus cannot be collected. This is why the development of the first risk assessment of this type for the UK is particularly significant.’

Northern Cities Shed Weekend Party Image As “Seven Day Socialising’ Kicks In An analysis of leading bars and restaurants in some of the UK’s major cities has shown that Monday-Thursday ‘midweek’ spend in Leeds, York and Manchester has increased by an average of over 17% over the last four years, far outstripping the 7% of London, as Northern hospitality audiences become more balanced and diverse.

bars in cities like Manchester and Leeds traditionally did the vast majority of their business on the weekend, as drinkers and diners flooded in from regional towns and suburbs, whereas weekdays could be very quiet. This move towards ‘seven day’ socialising is welcome as it makes it much easier for restaurants and bars to manage stock and staff and evens out cashflow.”

Northern Restaurant & Bar (NRB), the North’s hospitality trade exhibition, has analysed data showing the weekly leisure patterns of major Northern cities are rebalancing, with an increasing variety of audiences driving ‘mid-week’ sales, establishing a seven day trading pattern which is closer to that of London’s. The data was provided by CGA, the industry-leading food and drink data insights company.

Although seven day socialising is seen as a traditionally ‘London’ phenomenon, Hetherington insists it’s not about copying the capital. “It’s not about London per se, but seven day socialising is clearly a good aspiration, and is an indicator of the commercial strength, balance and resilience of a city. It implies it has more than just a weekend party scene, with a strong commercial sector, city centre residents, and business and leisure tourism for a variety of attractions and events all driving spend and socialising throughout the week.”

Yorkshire performed well, with Leeds heading the list with a 19.6% net increase in ‘mid-week’ pub, restaurant and bar spend between over the last four years, and York second on 17.9%, Manchester was third on 13.5% growth, and close behind was Edinburgh on 13.4% and Birmingham on 13.2%, whereas London trailed in eleventh out of the thirteen cities included in the study on 7.0%, albeit it’s mid-week dining scene is already well established.

Thom Hetherington, CEO of NRB, said the findings reflected a broadening of audiences in Northern cities, and were a positive sign for the sector. “Restaurants and

The data for all of the cities ranked is based on EPOS data from CGA’s consistent ‘Trading Index’ cohort of thousands of leading outlets, meaning the data represents true like-for-like sales, and is not skewed by the volume of new launches and openings. Hetherington said, “If anything the data hints at an even stronger underlying shift towards ‘seven day socialising’ in provincial cities, as existing venues have seen this clear Monday to Thursday uplift despite the deluge of new restaurants and bars opening in the meantime.”

CPL Learning Launches Free Coronavirus E-Learning Course

CPL Learning, the learning & development partner to the hospitality sector, has launched their Coronavirus – Taking Proactive Action e-learning course. This free course has been produced in collaboration with David Edwards, SpeakEzi, a member of the Chartered Institute of Environmental Health who has a wealth of experience in food safety, integrity and protection in senior, board and consultant capacities.

Developed for the hospitality industry, this course has been designed to support businesses in making preparations and contingencies to deal with Coronavirus (COVID-19). Aimed predominantly at

outlet management it covers topics such as what is Coronavirus, areas to consider and plan, operational tips and training guides and materials. A range of additional support materials to be used in venues will also accompany this course.

“This is a challenging time for hospitality businesses, and we felt it was important that we took steps to support the sector and help to protect the well-being of team members and customers.” said Martin Hilton, Director of Learning and Education, CPL Learning.

“We partnered with the experts at SpeakEzi so that

Hospitality Heroes 2020 Open for Entries Entries are now open for the 2020 Hospitality Heroes competition, which recognises foodservice and hospitality industry professionals under 35 who go above and beyond their job role, giving something back in their spare time.

Organised by Kraft Heinz in partnership with Arena, this is the second year of the competition. Entrants must work in the hospitality industry and be under the age of 35 on Thursday 1 October 2020. Entrants will win £500 towards a charity of their choice as well as a seat on the Arena committee for 12 months and tickets to its networking events.

Last year’s winner Leo Kattou, Head Chef of Simpson’s restaurant says: “I’m a huge advocate of what winners can gain from this experience. Encouraging people to give something back by volunteering is a fantastic initiative. If you or someone you know goes that extra mile outside of their day job, then enter.”

Judges will announce a shortlist who will be invited to a drink’s

we could share their knowledge and best practice advice” continued Hilton, CPL Learning.

The course also draws from key government information, data and research from CGA and advice from UK Hospitality. The course will be continually updated, and new versions will be released to reflect the changing situation and advice.

This free course is available to all those working in hospitality via cpllearning.com website or it can be allocated onto current client’s platforms quickly and with ease.

reception at Kraft Heinz offices in The Shard. Three finalists will be invited to the Arena Christmas event in December 2020 where an independent judging panel will announce the winner.

Claire Traynor, Head of Foodservice Northern Europe, says: “We are delighted to be back with 57 Hospitality Heroes, celebrating the exceptional ‘extracurricular’ contributions being made by young people across the foodservice and hospitality industry. We believe “growing a better world” means working to improve our planet, its people and the communities where we work and live. And that’s why we value this competition and the chance to celebrate the efforts of those making a positive impact.”

Lorraine Wood, Director, Arena says: “This competition is a fantastic opportunity for our industries young professionals to gain recognition whilst enjoying the benefits of networking. Arena are pleased to be collaborating with Kraft Heinz on this wonderful initiative.”

The closing date for entries is 17:00 Tuesday 30 June 2020.

Entries for the 2020 Hospitality Heroes competition should be completed online by visiting http://www.bit.ly/57HHcompetition

March 2020

CLH News

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Nelson Arms Is West Kent’s Top Pub The Nelson Arms in Tonbridge has been named the West Kent CAMRA Pub of the Year.

Hard on the heels of the pub’s first entry in the Good Beer Guide, the Nelson Arms, in Cromer Street, has become the first Tonbridge pub to take the title, in an area which includes Sevenoaks, Tunbridge Wells, Edenbridge and Brenchley.

Landlord Matthew Rudd and his partner Emma Cole rescued the popular pub from closure two years ago, since when the duo have introduced speciality foodie nights, live music, darts and Sunday roasts.

When judges visited the pub last month (January) they found ‘a comprehensive range of well- kept ales, served in tip top condition in a friendly environment and in a professional manner.’

Matthew, 54, said: “Both myself and Emma, along with bar manager Jason Pope and our bar staff Ella and Debbie, were delighted to learn we had won this award.

We are thrilled that the judges selected our pub out of more than some 120 others in the region and is a credit to the whole team and to our customers, who continue to enjoy our ever-changing range of guest ales.”

The Nelson Arms is the third pub Matthew and Emma have rescued from closure. They previously ran the Stile Bridge, near Marden, and The Windmill at Sevenoaks Weald – both of which they saved from the axe.

This latest award means Matthew’s pubs have been recognised by CAMRA for the 10th successive year, either in Maidstone, Mid Kent or the West Kent.

Brewer Shepherd Neame shut the Nelson Arms in February 2017 but a year later Matthew and Emma reopened the doors, much to the delight of the locals in the Barden Residents Association, who had tried to get it listed as an asset of community value.

Today, it is once more a bustling, thriving, pub. The Nelson Arms also currently holds the title of West Kent Cider Pub of the Year.

The pub serves up to eight cask ales and six real ciders, supplemented by 10 craft ales and continental lagers along with a huge array of wines and spirits, specialising in gin – not forgetting a great selection of local juices and soft drinks for the non-drinker.

Tel: 01329 285518 www.microsave.co.uk

March 2020

CLH News

15

40,000 UK Hospitality Businesses Risk Due To Low Food Hygiene Scores Following the Food Standards Agency’s (FSA) announcement last month that foodborne illnesses in the UK are estimated at 2.4million a year, latest research from NFU Mutual shows that food hygiene is already higher in the public consciousness than ever, with two thirds of people (69%) now actively checking food hygiene ratings before they spend.

Based on these findings, NFU Mutual is urging businesses to take action now on food hygiene, or risk losing business. The issue is highlighted in the insurer’s report ‘A Fresh Look at Food Hygiene’ which reveals that 34% of people would turn away at the door if faced with a food hygiene rating of 3 or less, affecting over 40,000 hospitality businesses in England, Wales and Northern Ireland.

NFU Mutual’s research also found that restaurants rated 3 and below could already be losing more than half of their possible takings, as the public are willing to spend on average £8 more (nearly double) on a meal at a restaurant rated 5 (£17.31 vs. £8.97).

Public awareness of food-related illnesses is running extremely high. Ninety per cent of consumers were aware of salmonella being an issue for food producers, 86% recognising E. coli, 68% recognising listeria and norovirus being the 4th most recognised at 44%. Only

6% of respondents failed to identify any illnesses at all.

NFU Mutual research found that takeaways and sandwich shops are the most likely to have their ratings checked ahead of a visit, with 55% of customers saying they actively look up takeaway hygiene scores.

Restaurant scores are the next most closely observed, with 54% of customers checking for them, followed by cafes (43%) and pubs (37%).

The public’s concerns are reinforced by the FSA findings which suggest that two thirds of foodborne noroviruses are linked to eating out and takeaways. It also reports that takeaways and sandwich shops have the worst hygiene ratings across the hospitality sector, with only 50% having a score of 5 and 27% awarded a score of 3 or below.

Darren Seward, Hospitality and Food & Drink Manufacturing Specialist at NFU Mutual, said: “Food hygiene looms larger than ever in the public consciousness. Judged by the court of public opinion, even the smallest lapse in hygiene standards can make or break a reputation overnight, so it’s crucial that businesses don’t get complacent about food hygiene.”

“Our research shows that consumers are already seeking scores out for themselves and turning away as a result. With a clear link between hygiene ratings and

financial performance, the 40,000 hospitality businesses with a rating of 3 and below should prioritise hygiene now, or risk losing up to a third of their custom.”

The National Audit Office announced that Local Authority spending on food hygiene fell by an estimated 19% between 2012/13 and 2017/18 because of funding pressures.

Darren continued: “There are concerns across the UK about the consistency of local authority inspections and cuts have put even more pressure on both the regulator and businesses. The number of checks taking place has decreased as a result, potentially making re-inspections harder to organise. We’d encourage businesses to do everything they can to get their hygiene ratings right first time.”

Citing Brexit as one of the reasons, the FSA has paused aspects of its Regulating Our Future programme, delaying mandatory display of hygiene stickers in England, which was originally set to launch in 2019.2 While the plans have not progressed, NFU Mutual’s research shows that public support for the scheme has grown, with 91% in favour of the rule in 2019 compared with 88% in 2017.

Wales and Northern Ireland have already been subscribed to mandatory display of food hygiene ratings

schemes for a number of years with positive impacts reported by the FSA on improving standards.

Darren comments: “A law for compulsory display of ratings could be a game changer for the hospitality industry, helping consumers to make informed decisions and also helping the very good businesses that are prioritising hygiene to stand out from the crowd.”

To request a free PDF copy of NFU Mutual’s report, ‘A Fresh Look at Food Hygiene’, visit www.nfumutual.co.uk/foodhygiene TOP TIPS ON HOW TO ACHIEVE A BETTER FOOD HYGIENE RATING:

• Make sure employees are suitably trained and keep a record of all training to help an inspector collect evidence • Keep records up-to-date, legible and accessible, including cook temperature and control and pest control • Assess the layout of your premises, improve the flow of product if possible • Accompany the inspector on their visit and ask them to summarise findings at the end and deal with any concerns they have promptly • Remember that raw food applies to raw vegetables as well as raw meat and fish: an unsatisfactory separation procedure is likely to result in a rating of 2

Pubs To Stay Open Longer For VJ Day Anniversary Hospitality Leaders Voice Fears on Point-Based Immigration Plans

Pubs may be allowed to stay open for two extra commented:“Like Victory In Europe Day on 8th hours to celebrate the 75th anniversary of VJ Day. May 2020, Victory in Japan Day will be a wonderful opportunity for the nation to come together Victory over Japan Day, known as VJ Day in the at the heart of the local community, the great UK marks the day Imperial Japan surrendered on British pub.

August 15, 1945, bringing an end to World War II. “Relaxed licensing hours for pubs would be welMinisters had already announced extended comed by people looking to celebrate the occaopening hours on the anniversary of VE Day in sion and remember those who gave so much May, along with the traditional early May bank during the war. We look forward to responding holiday being moved to Friday May 8th to mark to the consultation in due course.” the occasion.

UKHospitality also welcomed the consultation, In a statement, Police minister Kit Malthouse commenting on the announcement, UKHospitality said: “The proposed Order will extend licensed Chief Executive Kate Nicholls said: “This is a opening hours from 11pm on Saturday 15 August pragmatic and positive step from the 2020 until 1am the following morning on Sunday Government. As with the extension to mark the 16 August 2020, for premises anniversary of VE Day, an licensed for the sale of alcoextension of licensing hours hol for consumption on the on VJ Day will allow pubs to premises and premises stay open longer without licensed for the provision of the costs associated with regulated entertainment.” applying for a temporary The British Beer & Pub extension.

Association has welcomed “This will give pubs a the consultation, Emma chance to place themselves McClarkin, Chief Executive at the centre of commemoof the British Beer & Pub ration to mark the historic Association, moment.”

Business leaders in hospitality think the sector needs better support on immigration to avoid crippling labour shortages.

higher than any other factor, like language skills (56%), skilled work experience overseas (40%) or offers of employment (38%).

That is one of the exclusive headline findings emerging out of CGA’s 2020 Business Leaders’ Survey, the annual gauge of what the industry thinks. The poll reveals widespread concerns over a points-based system of immigration, and support for temporary visas to help fill vacancies in restaurants, pubs and bars.

The Business Leaders’ Survey also reveals support for a system of temporary visas to ease pressure on labour shortages. Two thirds (66%) of leaders think a temporary visa should last for either 24 or 36 months—and just 8% don’t consider it to be a viable solution on immigration.

CGA group chief executive Phil Tate said: “We know that staff shortages are a huge concern for many restaurant, pub and bar operators, and the new proposals on immigration are only going to make things worse. A points-based system could dramatically affect access to labour, which would hurt investment, weaken the high street and—because we know that service and customer satisfaction are closely intertwined—ultimately reduce the pleasure of eating and drinking out. Our Business Leaders’ Survey shows the strength of CGA’s Business Leaders Survey, run in partnership with feeling about freedom of movement in our industry and Fourth and conducted before the plans were announced, should remind the government of the damage it could do to reveals two in five (41%) leaders think a points-based system for immigration would have a negative impact on hospi- hospitality if these proposals go ahead.” tality—twice as many as think it would have a positive Mike Shipley, Vice President of analytics at Fourth, said: impact (21%).

“This latest announcement on immigration brings much

The results reinforce alarm across the industry over the impact of the government’s new plans on immigration, which will see a new points-based system brought in from January 2021. The proposals reduce the salary threshold for employing skilled workers from overseas, but so far indicate no route into the UK for general low-skilled or temporary workers.

The poll confirms fears that the plans will make it harder to fill roles in an industry that heavily depends on overseas labour. Three quarters (77%) of business leaders think labour shortage areas should be taken into consideration when setting criteria for potential workers—significantly

cause for concern across all sectors in the hospitality industry. Given that 53% of our industry’s workforce is made up of overseas workers, the new legislation is set to have a catastrophic impact on the available pool of pub, bar, hotel and restaurant workers."

UK Cities “Most Expensive” Pints Sky Sport, BT Sport Suspend Commercial Subscriptions

Research has revealed the UK’s most expensive places to buy a pint.

Data collected by healthcare company Treated.com found London once again the most expensive with the average pint there being £5.60, Bristol was second with the average price of £4.76 Treated.com put together a comparison of alcohol, taxi and takeaway prices in the UK’s most populous 15 cities to find out where the most expensive and cheapest nights out were.

GP clinical lead at Treated.com Dr. Daniel Atkinson said: “We’ve done this to help give people living in or around these cities an idea of what they might be spending when they go for a typical night out.

“Our intention is to help people think

about what they might be spending on a night out, how this might be impacting on our health and what healthier alternatives may be available to us. It’s important to stress, however, that getting out, socialising and seeing friends is in itself a great way to wind down and relieve stress, and can be beneficial to our mental wellbeing.”

“We’re not suggesting that people shouldn’t go out and spend time with their friends or family. We just want to highlight that there may be other, healthier ways to do this, than spending an entire evening drinking alcohol.”

The UK prices are a stark contrast to prices in Europe, with the average pint of price and hungry (Budapest) coming in at £2 and in Prague cost of a pint of beer coming in £1, Germany £2.12, Belgium £1.27, and Spain £1.69

Amelie Flam-Kuche Cools with Williams

Sky Sports and BT Sport have suspended billing their commercial customers (pubs/bars) due to the coronavirus pandemic that has halted practically all live sport around the world.

Sky Sports suspended its fees earlier this week (March 14) for live sports and will not resume it “until a live sport schedule returns” and BT Sport similarly said that it will “suspend billing for pubs and clubs customers for a two week period,”.

“This is a goodwill gesture that we are putting in place while we monitor the situation,” said a statement from BT Sport.

“We will keep customers updated as the situation develops.”

Simon Raggett, managing director of Sky Business, said:

The Onyx has sloping refrigerated wells to store ingredients at the back of the work top, with a large prep area in front where there’s plenty of room to spread out the dough and make the flammekueche.

Onyx prep counter which features chilled wells that let “The design really helps our young chefs, because it’s It’s not often that an entirely new catering concept the chefs have fast, easy access to ingredients as they hits the high street or, in the case of Amelie Flamsimple and it lets them work fast,” says Alex. prepare the flammekueches.

Kuche, the shopping mall. The restaurant, set up by Like lots of modern restaurant kitchens, Amelie’s is father and son team Regis and Alex Crepy, is in the That ease of preparation is essential in a restaurant very compact. “Space is at an absolute premium here Grafton Centre in Cambridge. Flammekueche comes that’s proving to be very popular with a wide range of and the Crepys were keen to keep the kitchen as small from the Alsace region in France and is often compared customers. “We can serve 230 as physically possible,” says to pizza, although its origins are even older than the covers a day, and often we will get Daniel. “We had to create a very Italian version, dating back to the 15th century. waves of people coming in dynamic, flexible and durable envitogether,” says Alex Crepy. “From To achieve the quality they want to deliver, Amelie ronment.”

Flam-Kuche relies on the freshest of ingredients which placing an order to the customer Design restrictions meant they getting their cooked flammeans the refrigeration, supplied by Williams, plays a couldn’t have upright cabinets, so mekueche takes four minutes – key role in the restaurant’s success. for chilled and frozen storage they so speed is critical. The Onyx is Suffolk-based Elite Foodservice Design managed the rely on Williams Jade counters. brilliant because it keeps ingrediproject and the Amelie kitchen, which is right in the “We had to get equipment that ents within easy reach and at the middle of the restaurant, is entirely open-plan – from would make the most use of the perfect temperature – so the the KP area through prep and cooking to the pass. available space,” says Alex. “The EHOs are happy!”

One of the key pieces of equipment is the Williams counters are very reliable, we do

“We understand that these are challenging times for many of our Sky Business venues, who rely on showing live sport in a social environment to attract customers and revenue.

Supporting these businesses and doing what we can to help them in uncertain times is very important to us. We would like to reassure our Sky Business venues we will not be charging them for their Sky Sports service until a live sport schedule returns.”

The move follows calls from one trade sector for sports broadcasters to support the industry with a suspension of payments as they battle with reduced footfall and the recent call by Boris Johnson for people to avoid pubs.

regular checks and temperature control is spot on.”

Onyx Prep Counter: the model at Amelie is a 3 door version, with two of the doors replaced by sets of drawers. The back of the worktop has a refrigerated well holding seven 1/3 GN ingredients pans. These are kept chilled using a special airflow design, which maintains a barrier of cold air across the top of the pans – so ingredients are refrigerated, safe and fresh yet easily accessible by chefs.

For more on Amelie Flam-Kuche visit www.amelierestaurants.co.uk For more on Elite Foodservice Design visit www.elitefoodservicedesign.co.uk Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

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Caterer, Licensee & Hotelier

March 2020

‘Healthy’ Plant Based Meals “Drowning in Salt” Reveals Survey NEW research by Action on Salt (based at Queen Mary University of London and Bart’s Hospital) has exposed the shocking reality of many ‘healthy’ sounding plant based and vegan meals being served at UK restaurants, fast food and coffee chains.

To mark Salt Awareness Week (9th-15th March 2020), the group of experts is urging the Secretary of State for Health, Matt Hancock to implement more robust salt reduction targets – with proper enforcement – in order to create a fair and level playing field across both the retail AND eating out sectors.

Data from a recent public opinion poll to accompany the survey highlights one of the main reasons why people consume plant-based food is that they are perceived to be healthier. However, this survey (the largest of its kind) of 290 plant-based and vegan meals collected from a total of 45 restaurant, takeaway, fast food and coffee chains, reveals the shocking truth about their salt and saturated fat content, and the dismal lack of nutritional information available. If food or drinks are high in saturated fat, salt or sugar (HFSS), they are not classified as ‘healthy’.

A staggering three out of five plant-based restaurant meals surveyed with

nutrition information (96/151) contain 3g or more salt – that’s half of an adult’s maximum daily intake of salt. Worse still, 19 of these provide 6g or more salt – that’s an adult’s ENTIRE maximum daily limit in just one meal!

If these restaurant chains were to display colour-coded nutrition information on their menus like packaged food in supermarkets, more than four out of five (127/151) plant-based meals would have a red label for high salt content (i.e. >1.8g salt in a meal).

Interestingly, the variation in salt content of similar meals served at different restaurants is surprising and shows that salt isn’t needed for flavour – with some restaurants offering tasty dishes that have seven times less salt than their competitors, clearly demonstrating that these meals can easily be made with much less salt.

Sonia Pombo, Campaign Manager for Action on Salt says: “This survey highlights that some restaurants are always looking for new ways to produce unhealthy dishes, this time hidden under a vegan health halo, but continuing to drown us in salt and saturated fat just the same. Eating a more plant based diet can and should be beneficial for a number of reasons, but whether you are looking to eat less meat for animal welfare, sustainability or health reasons, it is important to know a ‘plant-based’ or ‘vegan’ label does not automatically qualify a product as healthy. It is time for restaurants and cafes to step up and start making food that is healthy for us and better for the planet”

Zoe Davies, Nutritionist at Action on Salt explains: “Making healthier choices isn’t always the easy option, but whereas much of the retail sector voluntarily displays clear nutrition information on the front of their packaging to help shoppers find the healthier options, the eating out sector have yet to be as transparent.

“In fact, they are hiding behind labels such as ‘vegan’ and ‘plant-based’, and our research shows this is misleading customers into thinking they are healthy. We therefore need to see clear nutritional information displayed both online and on menus, to make it easier for diners to make genuine, informed healthy choices.”

Graham MacGregor, Professor of Cardiovascular Medicine at Queen Mary University of London and Chair of Action on Salt, adds: “It is shocking that many in the out of home sector appear to be deliberately ignoring the voluntary salt reduction targets, in what many regard incorrectly as healthy food. The government must enforce stricter and more comprehensive salt reduction targets and create a fair and level playing field wherever you choose to eat.

“Salt is the leading cause of raised blood pressure which in turn is the major cause of strokes and heart disease. According to the Department of Health & Social Care each one gram/day reduction in population salt intake, saves more than 4,000 premature deaths per year. Given this, it is immoral of any food company not to do their part, and the Secretary of State needs to act now.”

Wales Minimum Pricing Law Comes into Force

Survey Reveals What Brits Define as A Real Pie

A NEW law introducing a minimum alcohol price has come into force in Wales.

Following the recent success of British Pie Week research by Pukka Pies has revealed what makes a pie!

According to the survey four in ten people (42%) said pies were a Great British institution, so it was important for 71% of the public to declare, that sticking pastry on top of meat or veg does not make a pie.

Over half (60%) of adults believe minced meat dishes topped with mash potato, such as Shepard’s or cottage pie should not be labelled a pie.

Steak and ale pie was voted as the most popular filling with 42% of the vote. Pork pies were the runner up (41%) with plain steak as a close third (37%).

Rachel Cranston, head of marketing at Pukka who commissioned the poll, said: “We have been making and baking pies for over 55 years and always strive to give the Great British public what they want.

Earlier this month retailers and any outlets serving alcohol must charge at least 50p a unit, meaning a typical bottle of wine costs no less than £4.69.

The biggest price increases have been for so-called ‘white ciders’ – strong, cheap ciders which are often sold in large plastic bottles.

Some of these have more than doubled in price and may well disappear from the shelves in many places. Discounting of spirits is also now more difficult for shops to do. For example, 750ml bottles of vodka, whisky and gin were sometimes sold for as little as £10.

That’s risen to at least £13.

Most popular wine brands were already sold in shops at more than 50p per unit and so their prices didn’t need to change, although some wines sold in discount supermarkets have gone up in price. Bulk discounts on wines – such as 25% off the price of six bottles – will only be able to continue if they don’t bring the overall price below 50p per unit.

Popular beer brands were also usually sold above the level of the MUP when sold singly or in small packs. But some of the discounts

in behaviour and a real health gain being made that reduces alcohol-related admissions that helps to avoid alcohol-related deaths as that supermarkets have applied when selling well, then I think we will see a change being beer in multipacks or slabs are no longer pos- made across England and… Northern Ireland sible if they take the price below 50p per too.” unit.

However some industry observers do not The prices of some cans of the cheapest share the view that minimum pricing will bensupermarket own-brand beers and ciders – efit the on trade, UK hospitality chief execusuch as Asda Pilsner and Sainsbury’s Depot tive Kate Nicholls said, “We are supportive of No. 90 – have increased, and this is probably efforts to promote healthier attitudes to where some moderate drinkers are most alcohol, provided they are strictly evidencelikely to notice the effect of MUP. based. Minimum unit pricing is a very blunt and limited instrument and we are worried Drinks sold in pubs have long been well that there is little substantive evidence its above the 50p per unit minimum price, and introduction in Wales would curb harmful so MUP hasn’t affected them. For example, drinking. At the same time it will increase the minimum price means you can’t buy a costs at a time when businesses are already pint of beer for less than £1.25 or a large glass of wine for less than about £1.65. You being squeezed”. can see straight away that pub prices are Alcohol Change UK said: “Evidence from never that low. In fact, many publicans have around the world shows that when the price said that they support MUP because they of alcohol goes up, the amount people buy believe it creates a more level playing field goes down, and we’re confident that this is between pubs and supermarkets. what will happen in Wales after March 2, Prof Sir Ian Gilmore, chair of the Alcohol 2020.

Health Alliance, said he was “delighted” by “If it becomes clear that MUP is increasing Wales’ change and said England risked being supermarket alcohol revenues, we will be call“left behind” in the race to tackle alcohol ing for any additional profits to be channelled harm. via taxation into services to support people Mr Gething added: “If we also see a change with alcohol problems.”

Hospitality is the Most Desired Career Option for Over 50s Looking for a Change applicants of all ages equally.”

Midlife workers may shift the face of the hospitality industry, as new research reveals industry “boomerangs” could help plug the sector’s labour shortage while also meeting consumer demand for workers over 50.

Patrick Thomson, Senior Programme Manager at the Centre for Ageing Better, said: “With fewer young people entering the workforce and over-50s currently making up nearly a third of all workers, it’s clear that older workers are not just the workforce of the future but of today. With many employers worried about skill shortages in the wake of new immigration plans, it’s vital that employers in industries like hospitality are able to make the most of the talent and experience the over-50s can bring to the workplace.

The research, conducted by the UK’s largest hospitality jobs board, Caterer.com, reveals that 2.5 million people over 50 are interested in moving into the hospitality industry while almost half of the population (45%) say they’ve worked in the sector at some point in their lives. The demographic presents a potentially abundant talent pool for hospitality employers – almost a third (30%) of workers over 50 are looking for a career change and when considering career options hospitality is the most popular choice for a career move.

The survey of more than 4,250 consumers and hospitality employees shows that workers over 50 have the potential to deliver strong business results for restaurants, bars and hotels by improving customer experience and loyalty. One in four (25%) consumers say they would trust hospitality workers over 50 to take their order and payment more than their younger counterparts, while 38% would be more comfortable if a hospitality worker over 50 handled their complaint or assisted in a crisis.

The research also reveals why the hospitality industry is a top pick for workers over 50, including flexible shift patterns, strong social engagement and positive workplace culture. With keeping active proven to be an important factor in ageing better, almost half (48%) of people say working in the sector is a great way to achieve this. A further quarter (25%) of workers over 50 say the salary and tips available in hospitality jobs are appealing.

Caterer.com has worked with transformational charity, The Centre for Ageing Better, to help employers welcome older workers back to the hospitality industry – or those joining the sector for the first time. To support employers and employees in creating more effective working environments, the two organisations have produced information guidance which can be downloaded here.

According to research of hospitality workers by Caterer.com, the most common roles held by employees aged 50 – 64 are:

1. General management 2. Chef 3. Kitchen staff / support 4. House keeping 5. Front of house / customer service Neil Pattison, Director at Caterer.com, said: “Our research shows that workers over 50 are among the most valued demographics in the hospitality industry with many customers placing greater trust and confidence in them.

“The hospitality workforce is set to be heavily impacted by the government’s new proposed immigration rules, so many employers are actively reaching new talent pools to find the people they want to hire. Older workers are one such valuable group. It’s key that employers challenge the stigma that might be associated with age and nurture progressive attraction and retention strategies that look beyond traditional hiring habits.

Employees with years of experience behind them bring a fresh perspective to a workforce, having gained a wide range of skills and knowledge during their careers.

There’s also the likelihood they will bring connections and customers with them which could further benefit hospitality businesses. Caterer.com encourages employers to review all stages of their hiring process, from job adverts to employee benefits, to ensure they consider

“This is why we’ve launched our poll, to find out what makes the people of Britain tick, as well as put an end to the ‘what defines a pie’ debate in time for British Pie Week.”

The research was conducted through an online polling firm Ginger Research, which also found gravy was the number one sauce to pour over pastry, with 56% of the vote.

TOP TEN FAVOURITE PIES ACCORDING TO BRITS INCLUDE:

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Steak and ale Pork Steak Chicken and mushroom Vegetable Balti Steak and kidney Cheese and onion Tikka masala Beef and onion

42% 41% 37% 36% 35% 34% 33% 32% 31% 30%

Proper By SCT Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between.

We now tick more boxes than anyone else in our field.

Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO “There’s plenty employers can do to ensure they Delectable Nuts, Cashews: VEGAN & GLUTEN FREE aren’t missing out. Hiring age-positively can bring in a diverse workforce – this includes advertising in a way Fabulous Fudge: GLUTEN FREE that attracts the widest pool of candidates. Flexible We not only supply are products pre packed but working is crucial to supporting those with health needs loose with a free 3L display jar, supplied in a large clip or caring responsibilities to stay in work. And making seal bucket for the perfectly free taste every time. training and progression available to employees at all which give you an even greater margin. ages is good for retention, making workers feel valued All orders received before 2pm each day are sent in the workplace.” out with FEDEX for next day delivery anywhere in 62-year-old Colin Campbell spent 38 years working as the UK with European deliveries on a 3 day service. an electrician on oil rigs in the North Sea before retirOur Proper Pork Crackling has a 6 months BB, ing in 2018. Wanting a new, vibrant and social career, Fabulous Fudge 6 Months and our Delectable Nuts he’s now a concierge at a hotel in Inverness and says 12 months. he’s never been happier.

Our full range is available to see on our retail webColin, said: “Working in the hospitality industry isn’t something I had ever really thought of, but it’s been bril- site so please call 01202875280 or email trade@sctsct.com for a trade price list. See page 3 for details. liant. I get to meet new people every day and use my local knowledge to arrange trips for guests and make restaurant recommendations. With my age, I’ve travelled a lot and lived in hotels. I think the life experience of older workers is invaluable. We’ve seen a bit of the world and have a good understanding of what people want, so I guess I do bring something extra to the table.

“I’ve enjoyed the transition to a new environment and have adapted well. I really feel like I’ve just slotted in. I now come home from work with a smile on my face and could not be more satisfied with my job.”

Caterer.com and Ageing Better have produced guidance to support hospitality employers in hiring older workers. It can be downloaded https://blog.caterer.com/wpcontent/uploads/2020/02/Catererdotcom-6-steps-tobecoming-an-age-friendly-employer.pdf

March 2020

CLH News

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Cafés, Pubs and Restaurants – A Guide to Catering for People with Visual Impairments Daniel Williams, founder of www.visualisetrainingandconsultancy.co.uk shares his experience of eating out as a blind person in the UK.

Customers should find the time they spend in your café or restaurant an enjoyable and relaxing experience, not an awkward, self-conscious struggle.

What’s the point of offering sumptuous fayre and an extensive menu if people who are blind or partially sighted can’t find their way around, read the menu, be given appropriate support by members of staff or pay you?

There are many simple, inexpensive things you can do to help visually impaired customers feel welcome, tell their friends and return. Some of the items just mean improving on what you already have and should not be daunting, money-gobbling measures.

LET THERE BE LIGHT Lighting is frequently a problem in cafés, pubs and restaurants, and you are probably not aware of just how difficult this can be for people with visual impairments. You naturally want to create the right ambience, according to your warm - or maybe cool - image. Too bright or too dark can be a major problem, so consider creating an area where lighting could be adjusted, without upsetting your sighted customers, or slightly tone down, or turn up, existing levels as a small change can make a big difference to someone struggling to see.

SHOW ME THE WAY Visually impaired people have basic human needs like anyone. After sampling your delightful beverage, wine or cocktails, they need to visit the toilet from time to time. If you find someone stumbling into your oven or fridge, looking for the loo, it’s not a convenience. Providing clear signage in large print, in a contrasting colour to the background, is simple and low cost.

Take a closer look at the layout of your premises - is your main reception or counter in a prominent position, easily seen from the entrance or with a clear sign? A blind person could be wandering all over the place, looking for someone to say hello. You might also help prevent a visually impaired person plonking down onto someone’s lap in a lounge, thinking they were in the dining room.

Cloakrooms, toilets, reception, payment and seating areas could be made more easily accessible and visible with signs in large print, indicating their position. Clear glass doors or partitions are a real hazard when you are blind or partially sighted so a sign would be useful…and avoid an excess of furniture.

WHAT’S THE COST? To make payment, can you offer a chip and pin machine, contactless machine, to make it easier to pay?

To a blind person, there’s nothing worse than someone saying, cheerily, with a light wave, ‘Oh, just go over there and you’ll find your way’.

WHERE IS OVER THERE? Your staff might also benefit from some visual impairment awareness

training to know how to address blind or partially sighted people, being friendly and helpful without removing all independence. Visually impaired people are not physically impaired as some people imagine. They only need a guide.

HUNGRY FOR MORE Your menu may be difficult to read for someone with low vision. Think about uploading a large print version to your website, having a copy to hand out at the table and using clearer fonts on your chalkboard menus with contrasting colours. Is there an alternative format for your menus.

Why not make all menus large print so wether it’s a customer that forgot their reading glasses or it’s a customer who is partially sighted it would work for all! Look at making your website accessible for customers with disabilities and be loud and proud about your accessible services.

And don’t end up in the dog house - under the Equality Act 2010, you must welcome guide dogs into your premises, so inform your staff that they should not, under any circumstances, turn a person who is blind away because they have a guide dog and adding a sign on the door saying assistance dogs welcome to help inform fellow customers too? Don’t forget the guide dog has been working all day and may be dying for a pint.

Finally, promote your accessible eating place online, with local disabled groups and on your marketing material as being fully inclusive will set you apart from your competitors and help your business to grow.

To find out more about how we can help your staff teams to become visual impairment aware, please visit https://www.visualisetrainingandconsultancy.com/training/visual-impairment-awareness-training/

Consumers Demand More from Operators When It Comes to Allergen Advice Consumers are demanding more from hospitality operators when it comes to allergens than simply ticking the legislative box, according to the latest insight from CGA and Zonal’s GO Technology research.

With high profile cases dominating the headlines, the issue of allergen management and availability of information is very much front of mind for today’s consumers.

Genuine engagement, with on-demand access to accurate, up to date allergen information is key, with more than four in five (83%) of the 5,000 UK adults surveyed expecting to have details made available online.

However, although online information about menus is crucial, consumers also want to access the facts when they are in-venue, with 75% expecting to see allergen information on materials, such as menu symbols and signifiers, acting as quick and simple points to highlight relevant information.

Almost three quarters (73%) of those surveyed also stated that they expect staff to be able to give verbal information about allergens at point of order, with a smaller but still sizeable number (44%) seeing it as the responsibility of managers or supervisors to know this information and come to a table to take orders if

required.

With rising awareness of allergens coupled with changing dietary requirements, the challenge for operators is how to ensure accurate allergen information is made available at every customer touch point – whether a customer is searching for a venue on their mobile or walking in off the street. And this is where technology plays a major part in the solution for operators and the wider supply chain, according to Zonal.

Director of online commerce, Helen McMillan, said: “The GO Technology report tells us how important it is for operators to invest in integrated technology. Recipe, menu and purchasing systems simply must be aligned in order to deliver the level of accurate and detailed information that today’s consumers both need and expect.

“This approach will give the confidence needed by operators and customers alike in the accuracy of the information that often crucial decisions are being based upon. This is not only essential for building brand loyalty and earning confidence, respect and credibility with customers, but also for legislators and those seeking to enforce it.”

The survey also highlighted that those who show inter-

est in advance and seek allergen information is significantly higher among young adults. Three quarters (75%) of those aged 18 to 34 say they look for it now—compared to just over half (56%) of those aged 55+. Women and Londoners were also more likely to seek out allergen and nutritional information.

Karl Chessell, Business Unit Director, Retail and Food, CGA said: “Food safety is a top concern for all businesses in the out-of-home food and drink sector, and the need for vigilance on allergens has never been greater. But as this GO Technology research shows, it’s not just legal requirements that should be motivating operators to be concerned about this issue.

“Consumers want genuine engagement and comprehensive, accurate information about allergens—and they expect to be able to access it easily. From websites to menus to staff, brands need to be able talk confidently about allergens and inspire confidence among their guests. If they can do so, there is an excellent opportunity to secure the respect and loyalty of the growing number of people with dietary requirements and establish a competitive advantage.”

Cost of Insolvencies at The Highest Level Since 2012 Last year, during 2019, The Insolvency Service an agency of The Department for Business, Energy and Industrial Strategy paid out a total of £346.11 million from the National Insurance Fund to former members of staff as a result of their employer entering into either administration, liquidation, a CVA or another form of corporate insolvency according to analysis by the real estate adviser, Altus Group, the highest amount in 7 years.

A total of £222.54 million was paid out in redundancy pay whilst £63.93 million was for money that would have been earned working a notice period. £18.29 million went on unpaid holiday pay and £41.35 million on outstanding payments for wages, overtime and commission owed according to data released to Altus Group under the Freedom of Information Act. The amount paid was up by 16% on the previous year, £48.04 million higher than the £298.07 million paid during 2018, the highest amount paid out of the National Insurance Fund since 2012, driven by the high street crisis as a result of a rise in insolvencies across the retail and hospitality sectors.

Underlying company insolvencies in England and Wales in 2019 rose by 3.9% across the retail sector whilst insolvencies at accommodation, food and beverage establishments rose by 10.4%.

High streets the length and breadth of the country have been battling a perfect storm of rising costs from business rates, historically high rents and minimum wage rules at a time of falling sales amid uncertainty last year over Brexit resulting in subdued consumer confidence.

The new Chancellor, Rishi Sunak, is already under intense pressure to reform the business rates system as high street firms blame the tax for the growing number of insolvencies.

Robert Hayton, Head of U.K. Business Rates at Altus Group, says that whilst business rates are rarely the sole driver for insolvencies, they certainly are a contributory factor adding: “A fair and reformed system is within our grasp. If we are serious about ‘levelling up’ the economy to help struggling towns, rates bills must fall in line with declining rents whilst speeding up meritorious business rates appeals has to be a Government priority.

Bringing some respite to the financial burden of rates through ending annual inflationary rises whilst incentivising, rather than penalising, investment will all deliver long term lasting benefit to the economy as a whole.”

Councils in England last week said business rates income for 2020/21 will be £25.6 billion, an increase of £649 million, up 2.6% on 2019/20.

Wage Rates “Naming and Shaming” Guidance Needed UKHospitality has welcomed the proposed revamp of naming and shaming of employers who fail to pay National Minimum and National Living Wage rates.

it is good to see the Government cracking down on rogue employers and highlighting the point that noncompliance is not acceptable.

But the trade association has also highlighted the continued potential for administrative errors and called on the Government to work with businesses and to produce sector-specific guidance to help employers understand their obligations and prepare for any changes.

“The proposals around the definition of salaried workers will help to reduce inadvertent errors by recognising the different ways in which people like to get paid in the 21st Century. We look forward to working with Government and employee representatives to make sure these new rules work for everyone.

The modernisation of the definition of salaried workers is also positive for both employees and employers alike.

This reflects more flexible payment periods which work for both parties.

UKHospitality Chief Executive Kate Nicholls said: “There is no excuse for deliberately paying staff below the National Minimum Wage. It is a legal requirement and

“We believe more needs to be done to totally rule out administrative errors, though. Some businesses have been caught out by admin errors in the past, rather than through deliberate underpayment. We have made this point clear to the Government previously and highlighted the potential for employers to make honest mistakes on issues like accommodation offset or staff uniforms. The

Pub’s New Café Serves Up Its Sustainable Credentials

focus should be on tackling those businesses who knowingly underpay.

“The Single Enforcement Body must be structured in such a way as to allow for regular consultation with business so that interpretation of the regulations can be agreed and clearly communicated to employers.

“Sector-specific guidance which incorporates the various nuances and needs of vastly different businesses would help clear up any misunderstanding and help employers understand their obligations and prepare for the changes. We hope the Government will work with the hospitality industry to promote compliance.” https://www.gov.uk/government/news/naming-employers-who-fail-to-pay-minimum-wage-to-be-resumed-underrevamped-rules

A new café at The Stag pub at Maidwell in Northants is serving up hot drinks, tasty snacks and meals for its local community and visitors with a sustainable conscience.

Furniture in the café and outside on the patio has been rescued from a skip and recycled and upcycled; takeaway coffee and tea cups are fully recyclable; ingredients, from cakes to coffee beans, are locally sourced and the café has created a full-time job for a local resident who has been taken on as an apprentice.

The project is the brainchild of licensee, Rob Willoughby, with lots of family input and creativity and was developed last year with support and a grant towards costs from Pub is The Hub. The aim was to broaden its range of services and to create a social hub for the local community for lonely or vulnerable residents that wouldn’t necessarily visit the pub. At the same time, the café attracts walker, cyclists, groups and clubs from all over the area, generating economic investment to the area.

Rob added: “Dad is the one who has been investigating all the ways that we can become more sustainable and ‘green’ in our consumption and energy use. Meanwhile, we try really hard to respond to our customers’ demands for vegan options and the need to adapt our dishes for food intolerance, with a wide-ranging menu using local suppliers and ingredients.”

He added: “Pub is The Hub has really helped and guided us in this project and we are enormously grateful for the support of their local advisors as well as the grant towards the cost of refurbishing the café area.”

Pub is The Hub’s advisor Dave Allan commented: “Rob and his team have created a really well thought-out scheme where they have tried to be sensitive to local community needs whilst rising to the challenge of being a more sustainable business that has been able to react issues that are increasingly important to today’s customers.”

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Caterer, Licensee & Hotelier

March 2020

Corvid-19 Hospitality Sector Petition “Call to Arms” At the time of going to print almost 150,000 people have signed a petition started by Alex Claridge, Chef Owner of The Wilderness calling on the Government to support hospitality businesses as operators vow to fight their way through the crisis.

Covid-19 is a new disease and unlikely to be included on insurance policies

the petition was created only two hours after prime minister Boris Johnson advised people to avoid pubs, clubs and restaurants, without ordering them to close.

The petition calls for the government to “take responsibility and formally close venues if that is what is actually required”, as well calling for support and a clear message for both operators and the public.

The Prime Minister’s announcement has created panic in the industry since many businesses are faced catastrophically declining footfalls and revenue and are unable to file insurance claims without being told by government to close. Some businesses may still not be able to claim since

It added: “The hospitality industry is the third largest industry in the UK with many jobs at stake. In choosing to not officially close restaurants, bars, hotels and other venues and instead putting the onus on consumers and business owners is both a dangerous and cowardly decision.”

UKHospitality described the move as “catastrophic” as it called for action.

The petition asks for • A clear support – financial and practical – laid out by the government for both staff and business owners alike • A decision from the government – because if we take the decision to close any form of insurance is no longer an option • Clarity for guests to ensure their safety • Transparency on timeline so businesses can prepare logistically and rationally for times ahead • Thank you to each and every person for their support, stay safe.

Supporters on the petition have called the Government action “unjust and immoral”.

Hospitality and Tourism Action Group Forms to Protect Industry Workforce Data Highlights Negative Impact Of New Immigration Legislation On Hospitality Industry The Hospitality and Tourism Action Group – whose members include ABTA – The Travel Association, UKHospitality, UKinbound, and the British Beer and Pub Association – has come together to call on the Government to support one of Britain’s largest and most important economic sectors by protecting its future workforce.

Hospitality, travel and tourism is a UK success story and one of the largest and most important economic sectors in the country. Businesses in this industry employ more than 3.3m people and make a total economic contribution in the region of £146bn each year to the UK economy.

Following the Government’s announcement to redefine its classification of what constitutes low-skilled workers, the latest figures from software provider Fourth lays bare the extensive negative impact the initiative will have on the hospitality industry.

Under the new legislation, which is due to be introduced on 1 January 2021, the salary threshold for skilled workers wanting to come to the UK would be lowered from £30,000 to £25,600.

Considering 42% of employees in the hospitality industry come from the EU, the majority of which are hourly paid, commanding an average hourly rate of £8.85 (an equivalent average full-time salary of £18,400) and 11% from the Rest of the World (ROW), commanding an average hourly rate of £9.40 (an average equivalent full-time salary of £19,500), the legislation is set to have a significant impact on the sector.

The data, which has been taken from analysis of the hourly rates for tens of thousands of workers across 4,000 hospitality businesses, reveals that the restaurant sector will be hit hardest, as 60% of its front-of-house staff currently come from overseas (49% EU; 11% ROW), with an average wage of £8.47.

However, its back-of-house operations will be most affected, as 75% of this sector is made up of overseas workers (61% EU; 14% ROW), with an average wage of £9.17.

Similarly, the QSR sector – which is currently made up of 61% overseas workers (50% EU; 11% ROW) – will also be seriously affected, with its current average hourly wage of £9.46. Pubs and hotels have a lower reliance on foreign workers, however significant impact will still be felt with 33% and 40% of overseas workers respectively.

While the legislation will only apply to new visa applications, assurances have been given that existing overseas workers will be given the opportunity to apply for residency. That said, the average length of tenure in the hospitality industry is c14 months, meaning it is a heavily transient workforce dependent on a churn of workers – 53% of which currently come from outside of the UK. In terms of nationalities that will be most affected, Poland is by far the most highly represented overseas contributor to the UK hospitality workforce (11%), followed by Italy (7%), Portugal (6%), Romania (5%) and Spain (4%).

Mike Shipley, Vice President of Analytics at Fourth, said: “This latest announcement on immigration brings much cause for concern across all sectors in the hospitality industry. This move will undoubtedly add further fuel to the fire in the industry’s ongoing fight to attract and retain the best employees.

“Furthermore, the new legislation doesn’t take into consideration the specific nuances of the hospitality industry, such as tips, which are not included in the calculations for the new thresholds.

“The announcement comes after the government announced further increases to the NLW in April, which is a double blow for the industry. The already extensive pressure on wages will be further exacerbated by a shrinking pool of workers as the tap of new labour from Europe is turned off, presenting a mountain of rising labour costs for operators to climb.

“To combat this era of unprecedented wage inflation, it’s absolutely imperative that operators gain a true understanding of the current make up of their workforce, as well as looking at ways in which they can harness the power of technology and data to be more economical and efficient with how they deploy labour.

“While the new legislation has redefined the salary threshold for low-skilled workers, it has introduced a lower threshold of £20,480 for people in ‘specific shortage occupations’, which currently includes nursing, psychology, civil engineering and classical ballet dancing.”

Launching its campaign, the Hospitality and Tourism Action Group has written to the Prime Minister and is appealing to its wide membership to write to their local MPs to raise awareness of the threats to their industry as the new Immigration Bill goes through Parliament.

In its letter, the Action Group warns that the sector’s ambitious growth, which consistently continues to grow at a faster rate than the overall UK economy is at risk. They warn that current record levels of UK employment and demographic changes mean that if the industry is to keep up with global demand, the workforce must also keep pace.

To enable the sector to continue to thrive, the Hospitality and Tourism Action Group is asking the Government to: • Consider enhancements to the Points Based Systems, such as the inclusion of in-demand foreign languages as a tradeable asset, and regional points variations to

respond to differences in the UK labour market; • Expand the existing Youth Mobility Scheme (YMS) to include EU countries on a reciprocal basis, prioritising this in upcoming trade talks; • Establish mandatory regular reviews of the Shortage Occupation List, and ongoing regional analysis of workforce shortages, to enable a responsive, flexible approach to future UK labour needs; • The Government should consider carefully the need for transitional arrangements for sectors experiencing labour-market distress, including the possibility a lighter-touch temporary entry route or lowered qualifications requirements for roles where recognised shortages exist; • Work with the sector on encouraging people, including the hard-to-reach, to come into the hospitality and tourism sector; • Provide clear guidance and support for businesses, especially SMEs, on how to engage with tier 2 visa sponsorship – including cuts to administration costs and a move towards digitalisation of the application process.

Kate Nicholls, spokesperson for the Action Group and Chief Executive of UKHospitality, said: “The hospitality and tourism industry is uniquely placed to support the UK’s goals – developing Global Britain; ‘levelling up’ across the whole country; and building an industrial strategy with increasing productivity levels.”

“The industry is already making significant investment into skills training, recruitment and retention of staff, with commitments to create 30,000 new apprenticeships and 10,000 mentoring places every

year by 2025. But the sector is already suffering from staffing shortages.”

“That’s why we’re calling on Government to give businesses support and time to adapt to the new immigration regime.”

The future immigration policy could exacerbate existing shortage further, particularly in tourism hot spots. Gill Haigh, Managing Director, Cumbria Tourism, said: “This issue is all the more pertinent in Cumbria and other tourist hotspots, where there is already a major labour shortage.

“Cumbria’s visitor economy is worth £3 billion and supports around 65,000 jobs. The hospitality and tourism industry in the county relies heavily on non UK employees to make up their workforce this is because in South Lakes (the area that houses the majority of the Lake District National Park) there are less than 300 unemployed claimants, net migration out of the county is around 2,000 people every year and we have a super ageing population –creating a severe cap on the number of eligible working age people available locally.

“The hospitality and tourism industry in Cumbria has tried to plug the labour shortages by providing transport for local workers, flexible working patterns and employing older, retired people but the industry still has the highest level of job vacancies, the highest level of difficult-to-fill vacancies and the highest level of retention difficulties in the county.

Businesses are committed to increasing productivity but access to labour is already at a cliff edge point.”

Government Proposes Duty to Protect Public Spaces from Terror Security Minister James Brokenshire has announced plans to introduce a law which will require owners and operators of public spaces and venues such as pubs, clubs and hotels to put in place measures to keep the public safe from a terrorist attack.

public from such an attack.

Security Minister James Brokenshire recently announced plans to introduce a law which will require owners and operators of public spaces and venues to put in place measures to keep the public safe from a terrorist attack.

Our first priority is keeping the public safe and preventing more families from suffering the heartbreak of losing a loved one.

Delivering on the manifesto commitment to improve the safety and security of public venues and spaces, the new ‘Protect Duty’ will reflect lessons learned following the terrorist attacks in 2017, as well as more recent attacks. The proposals also follow discussions with victims’ groups such as the Martyn’s Law campaign, established by Figen Murray whose son was killed in the Manchester Arena attack.

The new law, to be consulted on in the spring, would require venue operators to consider the risk of a terrorist attack and take proportionate and reasonable measures to prepare for and protect the

This could include increased physical security, having training in place, incident response plans and exercises for staff on what to do during an attack.

Security Minister James Brokenshire said:

The devastating attacks in 2017, and more recently at Fishmongers’ Hall and Streatham, are stark reminders of the current threat we face. We are in complete agreement with campaigners such as Figen Murray on the importance of venues and public spaces having effective and proportionate protective security and preparedness measures to keep people safe.

Of course, it is important that this new law is proportionate. This public consultation will ensure we put in place a law that will help protect the public while not putting undue pressure on businesses.

Graham Williams, Chairman of industry body Revo’s Safety and Security Committee said:

As owners of retail spaces, we take our responsibility for ensuring the safety of our customers and retailers very seriously and therefore welcome the opportunity to work collaboratively with the Home Office on this initiative.

We look forward to contributing to this consultation on behalf of our industry.

The public consultation will be launched in spring and will seek views from a broad range of organisations including business, public authorities, the security industry and campaign groups to ensure the proposals remain proportionate for publicly accessible spaces and venues across the country.

The consultation will ask for views from business and the public sector on the proportionality, scope of the duty, and how it should be enforced.

The government also continues to engage with a range of organisations, including business and industry to encourage them to adopt best practice, as well as working alongside Counter Terrorism Police and the Centre for the Protection of National Infrastructure (CPNI) to extend the reach of advice, guidance and training across all sectors.

Insurance Policies for May Not Cover Covid-19

Hospitality and licensed on-trade operators may not be covered by insurance if the Government introduced an official lockdown because COVID-19 may not be included in many business insurance policies.

The UK’s biggest pub group has warned its publicans that their existing insurance policies will not cover them for loss of business because of coronavirus.

The Ei Group which owns a portfolio of more than 4,000 pubs informed its publicans that Covid19 is not included in the group’s policy with the insurer Zurich and has advised them to consider seeking further cover elsewhere.

In a letter sent to publicans last week Ei said: “It has been confirmed that Zurich is not including

Covid-19 in its notifiable diseases section. As such, any business affected by Covid-19 will not be able to claim for loss of trade.”

Earlier this month the government bowed to pressure and changed its stance on insurance to cover firms for coronavirus losses in England, saying that it would declare coronavirus as a “notifiable disease”, a formal classification required by many insurance policies, a official classification required by many insurance policies, however it is understood that many businesses are being informed that they will not be covered since existing policies name specific diseases that are covered and since Covid-19 is a new disease it will not be on the list of specific diseases.

A spokesperson for the Association of British

Insurers said: “A small number of businesses may have cover in place that will specifically provide for business interruption arising from notifiable diseases. However, this type of extension is not commonly included as standard. Standard business insurance policies are designed and priced to cover standard risks and are therefore unlikely to provide cover for the effects of global pandemics like Covid-19.”

The government is coming under mounting pressure to financially support the sector and sector trade bodies have proposed measures to support businesses in the short term including suspending business rates HMRC tax payments, PAYE and VAT as well as corporation tax, and the postponement of the introduction of the national minimum wage and the living wage.

March 2020

CLH News

22

The “Gin Bubble”- Not About to Burst Any Time Soon!

“I want someone to look at me the same way that I look at gin” trade meant staff would turn around to service it from an optic. It would be in a small Paris Goblet wine glass, Difficult to believe that twenty years ago, gin was seen and you’d be asked if you wanted ice and lemon. Now, as the “tumbleweed drinks category”, there was little with gin often served in specific glassware, there is far investment and scarcely anyone was drinking it! more theatre to the pour, and the whole experience is The WSTA, which has championed the cause of British far more visible, as many more on-trade outlets pour gin in the last few years, is predicting that, far from drinks at the bar.’ slowing down, domestic gin sales will smash the the impact of quality mixer shouldn’t 100 million bottle barrier within 12 months, " Let the beAgain, underestimated. This, says Woodhams, has whilst sales overseas will continue to grow. put gin in a new category and makes it suitevening According to the WSTA’s Market Report, able for more occasions. ‘A quality product, beGIN." with quality mixers and theatre around the total UK spirit sales last year were worth over £11 billion, with around 400 million bottles sold – serve makes for a more interesting, exciting, meaning that 1 in every 5 bottles of spirit sold in the acceptable, and suitable for different drinking occaUK in the last year was gin, and according to a statistic sions,’ says Woodhams. in 2018 1 in 16 consumers drink gin each day, considerKantar Worldpanel Alcovision data shows that we ing it a “primary choice” of alcoholic beverages. drink gin on the same occasions as we would drink wine In pubs, bars and restaurants, gin enjoyed even – for example with food. stronger growth, with an incredible 56% increase on last year’s volume sales – nearly 6 million more bottles were sold in the 12 months to March 2019 than in the 12 Gin is, comparatively, easy to make, hence the craft months to March 2018. revival. You don’t have to age gin (unlike many other The relentless pace of gin growth shows little sign of spirits categories) so the production is requires less capslowing down, as Britain’s craft gin producers continue ital and time. Moreover, the process of flavouring the to innovate and experiment with new brands, flavour spirit adds enough value to make this a profitable venprofiles and colours. ture for those ready to get on with distilling – hence the roughly 200 companies distilling gin in Scotland, where Miles Beale, Chief Executive of the Wine and Spirit the infrastructure and equipment already in place for Trade Association, said: whisky make this venture very appealing.

“It’s been another phenomenal 12 months for gin and, In the gin category, the amount of competition has despite recent reports suggesting the gin bubble may actually been very beneficial. This choice for consumers have burst, our numbers suggest the exact opposite – leads to more visibility, and has also enhanced the idea not only is gin’s popularity here to stay, it’s now worth that a consumer can customise the drink to their perover £3 billion annually. sonal preferences. ‘Choice is a virtue of the category,’ According to data from Kantar's Worldpanel division, says Woodhams. ‘It allows customers to be, or be seen gin is officially the nation's favourite spirit (having over- to be, more discerning. Different bars and pubs will have taken whisky) – over a quarter of the population have a different serve for each gin so the customisation is purchased Gin (including flavoured/gin liqueurs) in the also very visible, and the proliferation of mixer flavours last 12 months, up from just over 10% 4 years ago. Gin creates an even bigger choice.’ brands have also really succeeded in connecting with Interestingly, while people enjoy this perception of younger consumers: 4 years ago, 43% of 18-24s told us choice, most people still choose standard gin and that they drink gin, it’s now 55%. So what has standard tonic – but there are lots of options to happened? support that choice.

Smile,

million abroad in 2019.

The huge success of gin is a relatively recent phenomenon, with craft gin distillers and premium gin brands almost tripling during the past 6 years, driving a massive trend, especially amongst younger people who previously considered it an old-fashioned tipple.

Gin is the largest spirits drink in the UK and is enjoyed by millions of people on a regular basis. The idea of "the gin bubble bursting", that suddenly hundreds of thousands of people are going to stop drinking gin, is very far fetched. Other drinks, such as rum, tequila, flavoured vodka, even sherry, have been touted as the next gin, but none of them are yet anywhere near challenging gin. Whilst gin e ’r " You o growth is slowing premium flavoured gins t like Boe Gin are still growing, and we are the gin ." looking forward to another summer of c i n o t my gin.

Once called ‘mother’s ruin’, gin was actually incredibly popular in the UK back in the 1700s – in fact, it got somewhat out of hand. There were around 7000 (legal) gin shops in London alone, plus many more distributers acting outside the law, in the 1730s. By 1743, England was consuming 10 litres of gin per person annually. The Gin Act in 1751, plus a greater demand for tea and some bad harvests making gin more pricey, put an end to this massive craze.

Fast forward to the 21st century, and the latest figures from HM Revenue and Customs show that British gin sales abroad, in 2019, were worth £672 million – up 9% on the previous year.

SUPPLY & CHOICE

PREMIUMISATION & POSITIONING

"

there’s gin!"

There have been a number of factors that have conspired to make gin a more popular Total sales of gin at home and abroad are now worth choice with consumers, with the origins being over £3.2 billion, with the WSTA using the figures to the acquisition of (and subsequent marketing investmark one month until the 2020 Budget, as they urge the ment in) Bombay Sapphire. It established the notion that Chancellor to support British spiritmakers so that they there was something you could ‘trade up to’ in gin, says can prosper both at home and abroad.

Matt Woodhams, Director at Kantar Consulting. ‘Gin was for the most part a standard category with no In 2016 export sales of gin broke the half a billionpound mark for the first time and since then the popu- widely available mainstream premiumisation route. The beauty of the bottle, and the imagery and visual appeal larity of British gin has seen sales continue to soar. around Bombay Sapphire, plus the marketing activation, Thanks to the growing interest in British gin, which has gave it premium back bar appeal.’ been dubbed the ‘ginaissance’, UK gin exports are worth ‘The subsequent arrival of Hendricks, with its distincmore than double the sales in 2010, which reached just tive flavour, serve and positioning, and engaging marketover £288 million. ing activity bringing the brand to life, added to the Britain sends more gin around the world than it does interest in premium gin, alongside renewed investment beef, wheat or beer, with gin sales worth 14% more than in what had been fairly dormant brands like sales of British beer overseas – sales of British Beefeater and Plymouth.’ beer totalling £590 million abroad in 2019. In " We fact, Britain sends more gin around the world believe in than it does beef, wheat or beer, with gin sales lo v e at first With gin being comparatively easy to make, a worth 14% more than sales of British beer multitude of ‘craft’ gin brands have sprung up, overseas – sales of British beer totalling £590 gin." boasting both local credentials and unique flavour combinations that play into the premiumisation trend.

FANCY GIN

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

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

Flavoured gins enjoyed a record year in 2018, with a 751% increase in sales in the UK, the research showed.

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

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

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

4. Drinkers are often female and young...

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

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

6. Interest varies widely by region...

CRAFT GINS & BETTER TONICS

Levels of interest in pink gin vary significantly from region to region. Across Britain, pink gin accounts for 27.5% of all gin sales, but the proportion rises to 40.2% in Lancashire and 38.0% in the north east. In London, meanwhile, their share is barely half the national average at 16.1%.

Understanding these regional variations, and flexing ranges accordingly, can help bars, pubs and suppliers maximise their sales of all types of gin.

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

7 ... and by segment

The other new products that have sprung up to improve the gin-drinking experience are quality tonics.

“People go to restaurants and bars to break out of the norm of everyday life, so offering something new and different creates an significant opportunity to surprise and delight,” says Jo Hoets, Director at RUBRO Rooibos Still. “While we have seen an influx of better tonics, there is so much scope for mixologists to use other soft drink mixers to offer unusual twists to industry classics.

RUBRO Rooibos Still is a delicious, lower sugar alternative that pairs well with gin According to Woodhams, the way we drink in the UK and other spirits.” has changed, and this has made gin (and other spirits) more likely to be chosen than beer. ‘We spend less time in pubs, where the focus has always been on beer. As we One of the things that helped Hendricks opt for less high-tempo experiences (like nightclubs) and stand out was the custom serve highlighting spend more time in mid-tempo environments, like casual dining venues, the drinks we are choosing are changing.’ its unique flavour profile (it’s served with cucumber rather than lime, generally).

Even in bars and pubs, gin and tonic is a good proposiWoodhams claims this was the beginning of tion where you just want one drink, but not beer or the idea of customisation and personalisa- wine, or something fresh to kick off the evening. But tion within the gin category, something that was happen- generally, the drinking ‘Occasion’ has migrated to ing in countries like Spain where the theatre of service ‘Modern On-Trade’ – bars, casual dining, restaurants, – gin being poured at the table, into a large ‘copa’ glass and bars. filled with ice – was more common.

‘Younger people in particular are choosing to drink ‘Not so long ago ordering a gin and tonic in the onless but drink better, and as well as being more aware of

NEW HABITS IN DRINKING AND SOCIALISING

CUSTOMISATION & EXPERIENCE

the health impacts of consuming too much alcohol, they are socialising on social media and not in nightclubs.

With an ageing population trend globally it is no surprise that fewer people are going clubbing. Society has shifted from pure hedonism as an attractive way to spend time,’ claims Woodhams. ‘Consumer, commercial, lifestyle, legislative, cultural and social factors are all combining to make us drink less but drink better.’

Kantar Worldpanel data supports this claim, says Crossan. ‘5.4m adults in Great Britain don’t drink alcohol at all now, up from 4m in 2013. 37.5% of under 35s believe that it’s worth paying extra in pubs, bars and restaurants – well above the average for all adults (29.6%). 18-24-year-olds in particular are those that are choosing to drink less, with the average number of alcoholic drinks they’re consuming in an average week falling from 13.5 to 12.4 over the last 4 years.’

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

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

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

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

March 2020

CLH News

24

The “Gin Bubble”- Not About to Burst Any Time Soon!

Boe Gin Adds Apple & Lime to Its Family The award winning Boe Gin family continues to be very popular with publicans and gin drinkers in pubs and bars Scottish Gins across the UK, and is now sold in more than 16,000 outlets. This range of premium, flavoured gins is backed by heavyweight investment in marketing with Paloma Faith featuring in the advertising, which has led to the brand being the most engaged with gin brand on social media in the UK in 2019.

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

Wicked Wolf Exmoor Gin ®

Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon.

Passionate about gin, husband and wife team, Pat Patel and Julie Heap, are the faces behind the exciting venture which launched in 2015.

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

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

Each aromatic is prepared by hand, infused and dis-

™

tilled separately resulting in 11 individual distillates which are then skilfully blended. This approach allows us complete control over the strength of each flavour, and enables consistency across each batch.

The gin is filtered at each stage of the production process, producing a 42% ABV, smooth, fullbodied and elegant spirit.

Visit www.wickedwolfgin.com CHAMBORD GIN FIZZ 20ml shot of Wicked Wolf Gin 5ml of Chambord 10ml Lemon Juice Top up with soda water or tonic

Support for Products with Purpose Free Your Spirit with Mermaid Gin In recent years people have become more educated and vocal about what they expect from the products that they buy. Brands need to meet consumer demand for health, natural ingredients, responsible sourcing and sustainability1.

The soft drink industry is seeing an explosion of innovation by new brands offering products with purpose, interesting stories and more wholesome ingredients. One such brand is RUBRO Rooibos Still, a fizz-less thirst quencher infused with Rooibos. This herbal tea grows naturally in only one place on earth: the Cederberg and surrounding mountains in South Africa.

RUBRO has been selling in the UK via Nando’s restaurants since 2012.

According to RUBRO Director Jo Hoets, consumer demand is there, however more support is required from the food

service industry for these brands.

“There is a huge opportunity to offer customers something different. In our case, the Rooibos story is so unique that it offers a great up-sell, plus a product with lower sugar, and no caffeine, preservatives or colourants,” she says.

RUBRO sources its Rooibos from small-scale farmers in the local rural communities. “Supporting our products adds value to these communities, and therefore offers an opportunity to tell an amazing story,” says Hoets. “Plus the Rooibos delivers both benefits and interesting flavours, giving customers an engaging and wholesome drinking experience.”

Visit www.lighthousebrands.co.uk for distribution details or see the advert on page 23.

1 Research by Zenith Global

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

batch - the sweet spot of any distillation.

This avoids the harsher elements found in the heads and tails to create a pure gin that is perfectly balanced.

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

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

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

Alternatively call 01983 613653

Devon Distillery

Devon Distillery can produce a gin just for you.

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

our master distillers.

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

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

/devondistillery

@devondistillery

March 2020

CLH News

26

CLEANING MACHINES - THE LATEST IN WAREWASHING “The Unsung Heroes of the Hospitality World”

David Glover at Wexiodisk, who have announced the expansion of their glasswasher portfolio with 4 glassware specific hoodtype models, says that despite being an essential part of a kitchen set-up, warewashing can often fall behind in an operator’s list of buying priorities, perhaps because it is associated with cleaning rather than catering.

“This failure to prioritise warewashing, however, makes creating an effective and efficient warewashing flow particularly challenging, especially within compact kitchens where space is at a premium.”

When customers visit any pub/bar or restaurant they expect, nay demand high standards in quality of food and drinks, service, cleanliness, hygiene, and that is particularly so when it comes to the standard of cleanliness of the crockery or glassware, so it’s vital that operators can rely on their cleaning equipment to get the job done.

In order to avoid these issues, Glover recommends that operators elevate the purchase of warewashers to the same level they would, or higher, for any other essential piece of kitchen equipment, such as a refrigerator or oven. “In fact, some of the most efficient kitchens start by prioritising the warewashing area in which they can design a seamless warewashing flow according to the space and shape of their kitchen,” he says.

Furthermore, with sustainability and economy top priorities in the hospitality and on-trade sector, operators want warewashing equipment that minimises water, fuel and chemical use, saving money and the environment.

The hospitality sector relies heavily on its warewashing machines to deliver reliable and consistent levels of cleanliness to maintain a steady supply of clean glassware and crockery.

THE “SPACE WAR”

RACK CONVEYOR DISHWASHERS:These work on a pass-through system where the baskets of soiled tableware are on a conveyor belt which passes through the washing machine, going through wash zones which start at pre-rinse, go to hot wash, then hot rinse and come out on the other side of the conveyor ready for stacking away.

In recent years there has been a shift to smaller more compact kitchens, but smaller kitchens are coping with the same levels of service, in some cases some smaller kitchens have seen significant increases in output. This is also evident in bars, particularly with the rise of microbreweries leading to a constant battle behind the bar between new products and glasswashing equipment.

“Other major considerations are the space available and services - water supply and power are convenient for installation. When purchasing a hood machine, space for prewashing and unloading tabling must be allocated and be of sufficient size to enable operators to use the machine effectively. On too many occasions Maidaid have received requests to down grade machines power requirements after the machine has been delivered due to insufficient power being available, this consequently means the equipment can never function to its full potential. If the operator is not experienced with the requirements then a site survey by an experience distributor should be arranged prior to placing an order.”

On bedpan washing machines, set the disinfection cycle to an A0 value of at least 600: An A0 (thermal disinfection) value of 600 is considered sufficient to disinfect surfaces of temperature-sensitive viruses such as coronaviruses. On some Meiko appliances, the user can even set this independently. On others, the manufacturer can configure the machine to achieve this. Two temperature sensors verify each other, guaranteeing that the required temperature in the wash chamber of the Meiko machine is reliably maintained over the necessary time period (10 minutes at 80 °C, 1 minute at 90 °C). A0 values can be set or selected from 60 to 3,000.

PULL-DOWN HOOD DISHWASHERS: The next stage up in machine design is a pull-down hood machine.

These are more powerful, faster and are manually loaded with a basket of soiled tableware. They are usually configured with stainless steel tabling either side of the dishwasher so while a basket of dirty tableware is being washed, another basket of dirty tableware is being loaded ready to go in and a washed basket on the other side of the hood washer is waiting to be emptied. This gives a continual cycle of plate washing.

Risking the wrath of a customer for any pub/bar or restaurant can disastrous consequences, social media has made it easy for a dissatisfied customer to vent their dismay not only to friends and family but to potentially the entire online world. Added to that, budding food photographers snapping every meal they see and adding location information to each image your establishment’s reputation is constantly being examined, and re-examined. Reducing the risk of a bad review is paramount.

Many of the decision criteria to be considered are the same for any type of glass or dish washing, says Julian Lambert, Maidaid Halycon's former Sales Director: “ Firstly customers need to identify what they need to clean and the time frame for the cleaning process, do they have a continual through put of product and are there peak times of activity. Do they need to have a machine with the capacity to deal with peak demands or can the site process at a steady rate? What mix of product are they going to wash, plates, bowls, glasses and service trays?”

Add an alkali detergent to the hot cycle: Numerous tests have shown high efficacy in combating viruses with envelopes, in particular using detergents with high emulsifying capacities and hot alkali-detergent solutions at 50 °C or higher. Coronaviruses fit into this category. This is always an option with Meiko products as it is possible to add an alkali detergent to the hot cycle.

UNDER-COUNTER MACHINES: back bar or front-opening warewashers use smaller racks than larger machines and their performance will be lower. However, they are compact and can be fitted where they are most needed and in tight spaces

While exact requirements will vary from outlet to outlet, equipment manufacturers advise that there are some key considerations for any operator to help them ensure their crockery or glassware doesn’t let them down, leading to negative comments “in the court of public opinion” that is TripAdvisor!

With the large amount of soiled cutlery, crockery and glassware that a busy establishment can generate it’s imperative you have equipment you can rely on, and one that’s suits your operation and budget. Warewashing manufacturers and distributors are increasingly called upon to provide advice almost all will agree that while owners of new or existing outlets are seeking ways to increase efficiency and reduce their footprint to create extra room for commercial purposes, you simply cannot compromise too drastically on space for warewashing.

There are, however, a few extra points to remember when dealing with potentially contaminated care utensils, such as bedpans.

TYPES OF WAREWASHING INCLUDE:

Consistency is therefore a vital quality, given that broken-down machines mean slow service leading to lost revenue.

This, of course, presents a challenge for those responsible for purchasing equipment, but one that manufacturers have strived to make simpler by creating slimline versions of their equipment.

Meiko appliances with the established characteristics of coronaviruses. The results: the cleaning process used in Meiko cleaning and disinfection machines is safe.

SOLID CLEANING POWER FROM WINTERHALTER CHEMICALS Winterhalter has introduced Velocity, a dishwashing chemical dispensing system that is safe, clean, efficient and environmentally friendly. Velocity uses 4kg solid detergent capsules in combination with a wall mounted dispenser to deliver an alternative to conventional liquid systems. The capsules are hermetically sealed to protect the operator during the handling process.

The Velocity dispensing system has a built-in integral rinse aid pump to give maximum cleaning performance. There are a range of detergent capsules to suit different water conditions and types of soiling. Tea and coffee stains, proteins, starches as well as fats and grease can all be effectively removed.

Designed for ease of use, the Velocity dispenser menu has three buttons for simple programming, and a rinse saver feature. The adjustable control minimises detergent overuse. The dispenser itself is compact and inconspicuous to fit into any warewash operation.

One 4kg capsule will, on average, last for an average of 900 racks.

In line with current environmental thinking Winterhalter has reduced the packaging on the capsules to reduce transportation costs and bulk. The packaging is also crushable to further cut back on the volume of waste.

THE CLEAN SOLUTION FOR CORONAVIRUS Hygienists have confirmed that dishes are free of the coronavirus after one wash cycle in a Meiko dishwashing machine.

The cleaning and disinfection performance of Meiko cleaning and disinfection machines has now been assessed as highly effective against SARSCoV-2 by an independent hygiene institute, Hygcen Germany GmbH. The report compares the temperature, mechanism and use of chemicals in

FLIGHT DISHWASHERS: These are a semi-automatic dishwashing system, similar in principle to rack conveyor systems, but very much bigger. They are designed to cope with huge volumes of soiled tableware which might be found in a university or hospital kitchen, an airline food production kitchen, large staff feeding facility or a conference and exhibition centre.

SO WHAT CONSIDERATIONS SHOULD YOU TAKE INTO ACCOUNT? • Get expert advice! Work with rectal and knowledgeable companies that will give impartial advice and work within your budget. Explain your requirements and don’t be afraid to ask questions • Generally, the shorter equipments washing cycle time, the lower the running costs should be • Choose variable wash cycles that offer flexibility with washing time to suit levels of soiling • Consider saving capabilities, water and energy efficiency and also detergent and rinse aid consumption • Check for maintenance contracts, spare parts availability • Shop around comparing like-for-like, and think “long-term” • Take into account operator use, avoided if possible complicated machines that involve high levels of training and take into account your own levels of staff turnover. Make sure staff are trained and follow best practice for cleaning, maintenance, unblocking, and dosing levels • Follow expert advice on chemicals and detergents for your machine • Take into account where you want your equipment sited, making sure that it fits with your pattern of service and/or storage • Take advice on water treatment, according to research hard water is responsible for that 70% of equipment failure

COTTONS HOTEL & SPA

Andrew Roddis, Food & Beverage Operations Manager “The Cutlery Polisher Company are an efficient supplier offering great products alongside personal and swift service. Never had any issues and can always rely on a speedy response and actions.

MACDONALD SPEY VALLEY HOTEL

Pedro Ramos, Food & Beverage Manager “The time (and money) we save with this machines is huge.

A no brainer to use them.

More than that... staff loves it!”

OULTON HALL HOTEL

Jan Coskun, Director of Operations “The cutlery polisher has drastically reduced our labour costs and simply reduced the number of people standing around. It is quick, efficient and most importantly polishes the cutlery to a high level. So we are happy with the result. We have also just taken on a glass polisher machine and so far has shown similar results.”

FORBES OF KINGENNIE COUNTRY RESORT

Sandy McGregor, Operations Manager “The Cutlery Polisher has been a fantastic addition to the team at Forbes of Kingennie.

The number of labour hours that we have saved, especially on a weekend when we have four weddings and a fully booked restaurant on top of that, is unbelievable.

The customer service from the engineers is also second to none. We highly recommend.”

RAITHWAITE ESTATE

CHEPSTOW GARDEN CENTRE

Stuart Cox “Your machine has made our cutlery standards much higher and made my team more productive with serving and looking after our customers rather than time stood trying to keep on top of polishing the cutlery, a very good investment for a high turnover business. We will be looking to getting another machine some time towards the end of next month for 1 of our other sites which is currently being built.”

VILLAGE HOTELS

Tom Lee, Pub & Grill Manager “It was set up at a time to suit me and never had an issue with the machine.

Saving me around 20 hours of labour a week it’s a no brainer.”

COSMO RESTAURANTS

Alan, General Manager “I am very happy about the cutlery polisher we are using right now.

It does help a lot on saving time and labour costs. I am also very satisfied about their services, very prompt and professional.

I would highly recommend it to other restaurants.”

Lorraine Smith, Food & Beverage Controller “I have been using our cutlery polisher for a few years now. I find the company very friendly, efficient and inexpensive for the service I receive. It’s a more hygienic way of polishing cutlery and it reduces the back of house workload. We had our polisher on trial and it’s virtually silent when running without cutlery in, it’s very efficient and polishes to a very high standard. It sits conveniently next to the dishwasher. It is so simple to use that all our catering assistants are able to operate it with ease, freeing up the food service team to concentrate on customer service. We are very happy with the service we receive and wouldn’t think of not using this company.”

www.thecutlerypolisher.co.uk | 01474 873 892 | info@thecutlerypolisher.co.uk

March 2020

CLH News

28

CLEANING MACHINES - THE LATEST IN WAREWASHING “The Unsung Heroes of the Hospitality World”

Compact, Customisable And Quick: Winterhalter’s New CTR Dishwasher

‘green’ credentials is the fact that it uses up to 50% less rinse water than its predecessors. Less water means less energy is required for heating, and less chemicals for washing. There are also optional features such as the exhaust air heat recovery systems.

This uses energy from the steam produced during washing to pre-heat the cold water supply. As well as reducing energy consumption, the system lowers operating costs and, by removing steam, improves the kitchen environment.

Fast, flexible, highly efficient and hygienic – that’s the latest compact conveyor dishwasher from Winterhalter. Called the CTR, it’s capable of speeds of up to 195 racks per hour and includes innovative features that reduce energy, water and chemical consumption whilst enhancing performance and wash results. The CTR is based around a clever modular system that allows options such as drying zones or prewash tanks to be retrofitted, so it can adapt to changing demand.

With the pressure on kitchen space ever increasing, the CTR makes use of a truly compact design.

Despite its fast performance, the main wash unit is as little as 1400mm long and 800mm wide. The flexibility of the modular design and the choice of modal variants mean that a CTR system can be customised to make maximum use of available space – so it can offer the best solution, whatever the shape of the wash area. Straight lines, u-shapes, 180° outlet corner conveyor; whatever space is available, there’s a CTR configuration to fit it. Meanwhile the modular options mean that customers can specify a system that precisely matches their needs, by adding prewash or drying zones (both of which are available in a variety of different formats) to the main wash tank.

Sustainability is an increasingly important part of the buying decision. Amongst the CTR’s impressive

There’s no point in being energy efficient if the wash results aren’t sparkling. The CTR produces outstanding results thanks to a variety of features, including its high performance wash arms, which ensure water is distributed over the entire wash area, and the multiple water filtration system, which keeps the wash water cleaner. A new feature is the hygiene mode. If the temperature of the wash water drops, this mode automatically slows the rack speed down, ensuring a thorough, hygienic wash.

The CTR is easy to operate and look after, and can be programmed to wash dishes, glasses and utensils.

Stephen Kinkead, managing director of Winterhalter UK, says, “Compact, customisable and configurable, and delivering results that are speedier, cleaner and greener – the CTR precisely matches the needs of the modern commercial kitchen.”

List prices of the Winterhalter CTR start from £28,270.00 Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance.

Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since.

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

and The Southwest. We undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment.

A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires…

We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.

We can offer you a no obligation quote now, so contact us for more information.

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset

Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

Grey Simmonds Food Service Equipment As a leading design house specialising in the design, production and installation of commercial bars and kitchens, Grey Simmonds Food Service Equipment have worked with a variety of clients ranging from small cafe restaurants to large pub and hotel chains.

The company’s CAD manager Oliver Hardwicke says ‘Every single project we undertake is unique. Whether it be a small cocktail bar or a large scale restaurant kitchen refurb our job is to create bespoke, functional and cost effective catering spaces.’

‘Our company credo is ‘Consult, Design, Install’. We see each project through from

start to finish including site survey, preliminary sketches, CAD drawings, Design and budget approval, equipment sourcing and final installation. This means our clients have one point of contact for the entirety of the job making each stage as seamless as possible.’

Whilst Grey Simmonds Food Service Equipment are experts at commercial warewashing solutions, they also supply the leading brands of commercial catering equipment, from cookers to refrigeration and everything in between at a competitive price. They can source bespoke and specialist equipment to ensure you find the perfect product for your kitchen or bar.

The company has a vast portfolio of successful installations from the smallest glasswash station to full commercial kitchens. You can see examples of their case studies at www.gsfoodservice.co.uk

March 2020

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CLEANING MACHINES - THE LATEST IN WAREWASHING “The Unsung Heroes of the Hospitality World”

Meiko Launches New UPster Range

“Meiko’s launch of the new UPster series signals that this leading European manufacturer is targeting the ‘value’ end of the market,” says Meiko UK MD Paul Anderson.

UK and our competitors is about tively know what to do. superior equipment and our quality Meiko has added an additional of support before, during and after level of protection to help custhe sale. tomers protect themselves. A new “You can buy a machine that is suction screen with an integrated probably inferior, with customer dirt collection trough protects the service that will never be as good circulation pump. Further protecas Meiko’s, for not much less that tion is provided by another innovayou would pay for the new UPster tion, a ‘toothpick trap’ which machines. So why risk disappointing protects the drainage pump. wash results, haphazard mainteWHAT’S INCLUDED IN nance support and a long wait for THE NEW UPster RANGE? spares by looking elsewhere?”

Undercounter 400 x 400 and 500 OUTSTANDING x 500 glasswashers, 500 x 500 dishFEATURES AND BENEFITS washer and the UPster 500 x 500 Meiko is renowned for manufac- hood machine with optional heat turing excellence in commercial and recovery. GiO reverse osmosis is industrial dishwashers. available for all machines.

For build-quality, reliability and spotless wash performance Meiko sets the standards with the best.

Meiko’s UPster machines also feature improved connectivity compared to many competitor machines, because they can be conMeiko product is supported by nected directly to the fresh water Meiko UK’s award-winning technical supply without the use of intermeservices and a hugely experienced “I am delighted to announce the diate safety valves. team of sales managers and project launch in the UK of the new For more information on Meiko, UPster range – capitalising on those management. contact: industry legends which are regardThe new UPster range comes ed as benchmarks for their reliabili- with Meiko’s new ‘AktivPlus’ Meiko UK Limited, 393 Edinburgh ty, wash quality and ease of improved fine filtration system. The Avenue, Slough, Berkshire, SL1 4UF installation. wash tank water is filtered not Tel: 01753 215120 E-Mail: once, but now several times over.

“We are introducing these new MeikoUK@meiko-uk.co.uk UPster machines as Meiko’s ‘entry- Food particles and dirt is actively and reliably ejected from the wash level’; but we used to call them ‘Premium’. They might be the most water by cyclical backflushing. basic machines in our range, but Blue colour-coded components their build quality and heritage are on all machines except the UPster truly world class and, as always, 400 glasswasher mean that cleaning Meiko products come with the sup- is made easy. The parts coloured port of Meiko Technical Services blue are those that need removal and Meiko UK project manageand cleaning in the sink as part of ment. the regular clean down. This “The difference between Meiko

ensures even untrained staff instinc-

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

March 2020

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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.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy

budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

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

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

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

High Quality Outdoor Furniture from LeisureBench LeisureBench are an industry-leading supplier of quality indoor and outdoor furniture, offering unrivalled care and service for our customers.

Our furniture is selected for strength, longevity, quality and value. We source worldwide to ensure that both our ethical standards of production and our high environmental demands for sustainability are met.

We are situated in the very heart of the UK and with over 100,000 square feet of warehousing we can ensure a reliable supply and fast delivery wherever and whenever you need us.

We are also participants in LOFA's 'Made Aware' scheme which focusses primarily on sustainable forestry.

We deliver high quality outdoor furniture suitable for any commercial environment. Nearly all of our products are FSC certified and EU compliant too.

VALUE Because we buy direct from manufacturers worldwide and deliver all our stock direct from our own warehouses we can offer the best value available anywhere both online and offline.

QUALITY

SERVICE Our customer service team will do everything they can to make sure your furniture is delivered to you where and when you want it. We go the extra mile to ensure our customers have the best possible service.

Visit www.leisurebench.co.uk

Add Value To Your Customers Experience, With Total Weather Protection* Hospitality Gazebos starting at £1,581 or 98 Bluestar Leasing Deals

pence per day with our

White Pavilion Gazebos, carefully designed in Yorkshire

whitepaviliongazebos.co.uk 01653 695 285

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

*100 Mph Windproof guaranteed - 100% Waterproof 100% UV Protection - 20 Year Design Life ‘It doesn’t get tougher than this’

Outdoor Spaces

March 2020

CLH News

German Sausages: The Diverse Outdoor Treat British Summertime may only last around two weeks of the year, but here in the UK, we know how to make the most of it. Camping, festivals, beach trips, funfairs — all these things have more than sunshine in common. Hot dogs are a staple in our summer diet, a sizzling symbol of good times in the sun.

worry is going to be how quickly these sausages go.

The offering is vast and open to your endless creativity with sauces, bread and a variety of colourful accompaniments. Whether honest and plain or elevated to gourmet status, our sausages guarantee to deliver flavour and premium to any outdoor event.

More information: www.sausageman.co.uk | +44 (0) 1322 867060

And of course, nobody knows more about what makes a good sausage than The Sausage Man. From moreish franks like the iconic white German Bratwurst to on-trend Vegan Hot Dogs, nobody misses out on delicious, premium sausages at any outdoor event. Perfect for a humble barbecue, street food stalls, an enticing hot dog stand by the beach, or for the savvy caterer who wants a sure-fire way to entice hungry passers-by and satisfy regular customers.

Pre-cooked for safety and ease of use, your only

Increasing Revenue Outside

If you have Outside Space, then you have the potential to increase revenue. During the summer everyone knows this, but just think if you could generate an income for the whole 12 months no matter the weather.

Last Summer we installed a retractable terrace cover with LED lighting in a small local freehold pub. The landlord has reported that he has increased revenue every week since it was installed compared to last year with payback expected by Christmas! All in an area of less than 25m2!

Just think how you could achieve the same……

The choice is vast, so come and chat to us about selecting the structure that will suit you best. There

is a choice of retractable or fixed roof in a flat or pitched structure which can be free-standing or fixed to the building!

There are also Jumbo umbrellas, garden gazebos and marquee-style canopies or a lightweight retractable structure. It is entirely up to you what you choose, however we will help you with advice and options to ensure you make the most of your space.

For more help and information visit our website or give us a call. We are specialists in shade and shelter and we are ready to help.

To get in touch, call 01480 413050 or email sales@outsidestructures.co.uk

The Canopy Pod is Podmaker's arbour, a garden feature providing shade and shelter. For a hospitality use, we provide a circular table and bench to allow eight customers to sit comfortably. The open sided canopy can be rotated, allowing you to enjoy different aspects of your garden.

Made from larch and birch ply, the Canopy Pod is clad in cedar shingles that will silver with time. We offer a high quality marine grade canvas that is clipped to the front to provide cover when the Pod is not in use.

Built with precision in the workshop, the Pod is then delivered and installed in one day. It requires no planning or foundations. The price is £7,710 (excl.VAT) or £6,210 (excl.

VAT) if bought in kit form and self assembled.

Contact details:

info@podmakers.co.uk 01285 343016 www.podmakers.co.uk

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

31

March 2020

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Products and Services

7 Things to Remember About Commercial Refrigeration Whether you’re unaware of proper commercial refrigeration protocol or you’ve picked up bad habits along the way, there are many foodservice businesses and staff that forget the basics when it comes to running, using and maintaining commercial refrigeration.

Any commercial refrigeration is a major investment for a business and so it’s vital to make sure it is used correctly, not only to increase lifespan of equipment but also, critically, for food safety.

This isn’t just a gimmick to create extra work for staff but is vital for food safety and to minimise food waste.

5.DO observe basic food storage rules. Ideally cooked and raw foods should be stored in separate equipment to avoid cross contamination.

6.DO remember that commercial refrigeration requires more attention than a domestic fridge freezer. Vents, condensers and filter areas will attract dust & dirt which must 1.DO know what foods should be stored at what temper- be periodically removed to ensure effective and efficient ature. For general produce aim for around 2°C to 5°C. Fresh operation. Regular cleaning and maintenance are vital to meat and fish should be stored between -2°C to +2°C while performance and to prevent possible breakdowns. frozen foods should be stored at -18°C or lower. It’s no good 7.DO pay attention to the climate class allocated to just keeping food cold, it needs to be stored at specific tem- equipment. This denotes the maximum ambient temperaperatures to delay the growth of bacteria and preserve tures that a unit can work in effectively and efficiently and freshness. so dictates where it’s suitable for use. For example, a fridge 2.DO monitor and record temperatures. This is good prac- with climate class 3 is designed for maximum ambient conditions of 25°C, which lends itself to positioning in a stantice for any HACCP plan and also promotes best practice dard storage room. Fridges with climate class 4 or 5 are and additional food safety. suitable for use in maximum ambient temperatures of 30°C 3.DO clearly label all foods detailing and 40°C respectively, therefore can be the contents, prep dates, use by dates situated in the working kitchen environand the member of staff creating the ment where it tends to be hotter. label. Colour coded day labels are Tele - 01455 234 776 great for at a glance assessment of Email - sales@fridgefreezerdirect.co.uk what needs to be used first.

Web - www.fridgefreezerdirect.co.uk 4.DO observe stock rotation and See the advert on page 9 for details. use the first in first out (FIFO) system.

McWhinneys Sausages

McWhinneys Sausages Limited have been established since 1898 and are still using the original recipe to produce high quality sausages which they have always used.

Their Premium pork sausages, made using 70% prime pork, have been tried and tested in the UK market for the last 16 years and have proved to be extremely popular with customers who prefer to offer consistency and quality.

In addition, our Bigfoot sausage has become legendary. It is 12 inches

long and weighs 6 ounces. When placed in a soft roll it is a meal on its own.

Using only lean shoulder pork our products have only to be sampled to let customers know what they are missing.

Kevin McWhinney, the Managing Director of McWhinneys is so passionately committed to the quality of the products his company produces that he refuses to sell any product to the public that he would not be happy for his own family to eat.

Further information about our products etc can be found by visiting our website: www.mcwhinneys.com See the advert on the back cover.

R.C. ARTS for Pictures, Prints, Mirrors and Framing R.C.Arts in Poole have been supplying pictures, prints, mirrors and framing to the public and TRADE for over 35 years, from their 2000 sq.ft warehouse.

All framing can be bulk, or bespoke to meet clients requirements. We specialise in supplying offices, restaurants, pubs, care homes, shops, hospitals etc and provide that personal service and advice that comes with our experience.

Clients can chose pictures ( prints or originals) from over 10,000 images and these can then be framed to suit décor, style or type, from over 15,000 mouldings available through

our suppliers. Mirrors also, any frame any size.

One frame or hundreds can all be managed comfortably, and delivery nationwide is no problem.

We offer a full advisory and hanging service if needed. An impressive list of current customers is available if necessary, and please check out our web site for google reviews.

The warehouse is open six days a week to all. The proprietor, Roy Carder, offers a personal service and will be pleased to deal with any enquiry. royccarder@gmail.com or 01202.735944.

eCatering - Leading Low Cost Online Catering Equipment Suppliers eCatering, one of the UK’s leading low cost online catering equipment suppliers has started 2020 with a surge in sales and an influx of new stock replacing items which sold fast through the January Sale period.

They have recently expanded their equipment ranges including refrigeration, cooking equipment, including their new range of stock pot range cookers, hot and cold storage displays and ware-washing equipment. In fact, it’s fair to say they have increased their stock levels massively on the same period last year and have also recently reviewed all pricing to ensure that they are providing the very best equipment at the lowest prices possible.

Their MD recently said “eCatering is going from strength to strength and we are expanding our ranges in all areas of the business. For 2020, we want to

become one of the largest online catering equipment suppliers and bring a one-stop shop to our customers and those looking for a supplier that can provide the entire kitchen range at the right price to suit their business needs. We are also starting to stock accessory items such as our new range of high density colour coded chopping boards which have already sold out once and been re-stocked in a very short space of time.”

It’s certainly true to say that eCatering is growing year on year and 2020 is set to be even better than last year ensuring that customers receive the best possible pricing.

To find out more about their low cost catering equipment and to buy, simply call their sales team on 01539 234250 or visit their website at www.ecatering.co.uk See advert page 13.

Airwave have recently completed a project at the Hampton Court, Palace Hotel. Designed by distinguished architect FA Powell, the Hampton Court Palace Hotel is located in South East London and has spent most of its years serving as a pub.

Airwave was tasked not only to provide a TV system, but to deploy RF infrastructure to support the building's extension and renovation - turning the property from a public house to a hotel With a classically Victorian facade and period features such as wood panelling and ornate mirrors, the hotel skilfully mixes old and new, offering guests a modern experience in a building full of history.

Having deployed an aerial system, amplifier and a hundred metres of coaxial cabling (amongst other things), Airwave installed 55 x 32-inch Samsung HG690 Series hospitality SMART displays.

"It's always satisfying when a TV system is installed into a building previously untouched by supporting infrastructure" said head of hospitality sales, Wayne Bowring "we're delighted to have implemented a TV system into Hampton Court's guerst rooms."

To find out more about Samsung hospitality displays, Samsung REACH or Airwave's portfolio of hotel TV systems, get in touch: info@airwave.tv or 0845 555 1212 or see the advert on page 3.

Airwave- At the Hampton Court Palace Hotel

For Lovers Of Speciality Coffee – The Jura WE8 Bean To Cup Coffee Machine Wherever customers can enjoy superlative coffee, the atmosphere is warm and relaxed Anyone who appreciates the finer things in life and the wide choice of speciality coffees, will love the WE8.

The WE8 offers 12 different specialities . JURA has perfected the complete brewing process for short, speciality coffees, allowing the WE line to make them to professional barista standard every time.

Cleanliness and hygiene are essential in the workplace, so integrated rinsing and cleaning programmes, combined with specially developed cleaning products for JURA coffee machines, ensure perfect hygiene at the touch of a button.

Because requirements vary from one situation to another, the WE8

Farmers Oven

Farmers Oven is a family run farm based in the heart of Lincolnshire. We have been growing potatoes here from the 1970’s and we have specialised in growing excellent tasting varieties. We are able to provide you with a fully

comes with many options for programming and customisation. The amount of ground coffee and water can be adapted to suit personal preferences and the cups and glasses used.

WE8 packages are available with JURA I Ltr Cool Control and cup warmer, adding to the professional presentation of your customer coffee offering. The suggested daily capacity is 40 cups a day suiting many cosy pubs, bars, restaurants or staff rest areas.

To view the full range of JURA Professional bean to cup coffee machines and full information on JURA, go to uk.jura.com or sales@uk.jura.com or see the advert on page 9.

preservative, additive and allergen free peeled or skin on, cooked fresh potato. Our product is Grown and Produced in Britain and will avoid any import tariffs or logistical delays that may occur as a result of Brexit negotiations. Please call Chris to discuss your requirements.

Tele - 07795 050 371 or 01673 878 194 Email - sales@farmersoven.co.uk Web- www. farmersoven.co.uk See the advert on page 2 for further details.

Manchester Alcohol-Free Drynks Brand Smashes It The entrepreneurial founder of Manchester-based Drynks Unlimited, a pioneering British alcohol-free drinks business, went head to head with the Dragons in the Den earlier in the month, managing to say cheers to a £125,000 investment.

Founder and MD, Richard Clark and his UK Sales Director, Paul Briscoe went into The Den asking for £125,000 for a 5% stake in the rapidly growing 0% drinks business. There were some tense moments in the pitch, especially considering the size of the investment and the newcomer status of the business.

Both Sara Davies and Deborah Meaden saw smashing potential in the innovative drinks business and Sara Davies made them an offer of £125,000 for 7.5% equity.

Richard and Paul retired to the back wall to deliberate, helped along with a cheeky pint of Smashed courtesy of Peter

Jones, and they accepted Sara Davies' offer.

Richard Clark said being on Dragons’ Den was a "brilliant experience which really made me realise what a powerful story and proposition we have.”

“I am passionate about producing 0% drinks that taste as good as their alcoholic counterparts and that are genuinely sessionable. My aim is to get more people to start rethinking drinking." he said.

“Having the chance to pitch to the Dragons was incredibly exciting, and a little bit nerve-wracking, but they know their stuff and the experience was invaluable. The experience in the Den really helped spur us on and resulted in us investing over £1m in our state-of-the-art Cool Vacuum Distillation plant in Robinson's Brewery, in Stockport.”

Check out Drynks Unlimited on www.drynks.co.uk or on social @drynkssocial

Mitchell & Cooper Talk Gastro with the Latest HotmixPRO Thermal Mixer Leading thermal mixer manufacturer HotmixPRO, has launched yet another innovative and multifunctional machine, HotmixPRO Gastro, to its extensive range of thermal mixers which are distributed by Mitchell & Cooper.

With its 1500W durable motor, speeds up to 12’500 rpm, and the ability cook up to 190°C with degree-bydegree temperature control, HotmixPRO Gastro is suitable for almost every recipe, including creams, jams, sauces, doughs and reductions to name a few.

These unique characteristics introduce a new level of ease to the kitchen of foodservice professionals. As the operator’s presence is not constantly required, a great number of preparations can be made by simply inserting the ingredients into the bowl, selecting a recipe from one of the pre-stored recipes, and pressing the start button to allow the HotmixPRO Gastro to

Hillbrush Hygiene and Cleaning Hillbrush is the UK’s largest manufacturer of brushes and specialist hygienic cleaning tools, including products specifically for use in the food manufacturing industry.

Hillbrush was established by brothers Fred and Bill Coward in 1922 in the small rural town of Mere, in South West Wiltshire, UK and is still family-owned today. As well as Hillbrush Traditional, wooden brushes which are sold all over the UK and for which the company holds a Royal Warrant, Hillbrush has been innovating since the early 1980s and expanded into new markets including the food industry.

The company now produces a range of over 1,000 plastic hygiene and food preparation products, sold under its Hillbrush Hygiene brand, predominantly manufactured in-house on state-of-theart injection moulding and brush making equipment. Hillbrush Hygiene offers one of the most extensive ranges of hygienic cleaning equipment in the UK. Many products use a unique and

work its magic unattended for up to 4 hours.

Its revolutionary features including the ‘Wait Temperature’ function and the programmable recipe memory dramatically decrease the risk of human error during the most complex of preparations, thus saving time and improving workflow within the kitchen.”

Equipped with an SD card with more than 400 prestored recipes and chances for chefs to create their own, chefs are also able to share their recipes with fellow professionals or other restaurants within the same chain by simply sending it as an email attachment. Thanks to the WT (wait temperature) function, the results will be always consistent, no matter the initial temperature or the quantity of ingredients.

For further information on HotmixPRO Gastro or any of the other equipment distributed by Mitchell & Cooper, please visit www.mitchellcooper.co.uk. pioneering filament technology that ensures the highest standard of filament retention while the company’s premium colour-coded Anti-Microbial Cleaning Tools™ have been developed specifically for the high-risk hygiene food manufacturing and healthcare industries.

They prevent the growth of bacteria by up to 99.99% and reduce the risk of cross contamination and 5S best practice with colour-coded segregation.

Hillbrush Commercial completes the Hillbrush portfolio with a selection of products suitable for the janitorial, HORECA (hotels, restaurants and catering) and household markets.

Altogether, Hillbrush offer an extensive range of brushware and ancillary cleaning equipment products from a single British manufacturer.

Find out more about Hillbrush Hygiene on our website. sales@hillbrush.com +44(0)17 4786 0494 hillbrush.com See the advert on page 10 for details.

Design and Refit

East Anglian Installation Systems EAIS is a leading Manufacturer and Supplier of storage and transportation products supplied both to the Foodservice and Healthcare industries.

Proud to be based in King’s Lynn, Norfolk we are renowned for our innovation and ability to offer solutions which not only meet the customer’s demands, but their expectations as well. Whether you are looking for food storage shelving, racking systems, trolleys and fabrication, or maybe its

healthcare shelving and medical trolleys or even bespoke design products. With the combination of our ability to hold vast stocks of our key product lines, combined with our hugely experienced and award winning customer service it has made EAIS the number one choice within the Industry.

Why not put us to the test and let EAIS become your Ideal Solution? Contact our sales department on either 01553 765205 or sales@eais.co

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits When a vendor retains a credit card or debit card, or • Walkouts are reduced by at least fifty percent (50%) indeed handing over his or her ID card as security • Tab mistakes drop significantly and finally, against running a tab or renting sporting or other • There is a major uptick in sales equipment, there is always some uncertainty about the If you are concerned about how safety of the card whilst out of the cusCardsSafe works within the PCI scheme, tomers’ possession.

Alan Gill from the independent PCI cerCardsSafe® eliminates the need to tifying company Orthus Limited states: worry about any loss or theft as it is the “The PCI DSS standard encompassed simplest and most efficient way to ensure 264 controls. CardsSafe helps to reduce the card’s safety from potential misuse. the need to meet all of these through ‘compensating controls’ which allow The CardsSafe® system has now businesses to comply to the standard become the “best practice” way of hanwithout having to change the way they dling credit and debit cards in the hospioperate”. In addition to the commercial tality and leisure industries. More than benefits the CardsSafe® solution thereeighty thousand boxes are in use every fore helps merchants become PCI comday and hundreds more are added every pliant, which truly gives peace of mind week. for all!

Customers who share their experience To order, please contact CardsSafe with our staff report these benefits: Limited on either of: Phone: 0845 • Chargeback drops by more than ninety per5001040 or visit www.cardssafe.com cent (90%)

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

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Design and Refit Trent Furniture’s Italia Bistro Chair Offers Italian Style at a Competitive Price Bring a hint of Italian style and quality to your establishment with the Italia Bistro chair and tall stool from Trent Furniture. The classic ladder-back design and customisable seat makes this range a perfect fit for any commercial environment from bars and pubs to restaurants, bistros and cafes.

using materials from sustainable sources. Trent Furniture offers a huge choice of upholstery patterns and colours which are hard wearing, easy to clean and CRIB 5 fire retardant. As the Italia Bistro range is upholstered in-house you can even send your own fabric to fit with your décor and branding.

The frames are crafted from solid beechwood and are available in a timeless dark oak or walnut finish. Expertly manufactured, they are durable, sturdy and easy to care for – perfect for a busy contract environment.

The Italia Bistro Chair starts from just £29.90 and the Tall Italia Bistro Stool from £44.90 (plus VAT)

The plush and comfortable seat pads are created in an eco-friendly fashion

See the Italia Bistro range and more great options at www.trentfurniture.co.uk or call us on 0116 2986 286 for more information.

Flameless’ Unique Fragrance Diffusing Candles

Flameless’ unique Fragrance Diffusing Candles use proprietary technology to give you the ambience and fragrance of real scented candles, slowly diffusing a natural fragrance made from essential oils, with the added benefits of safety and convenience. Simply use the Flameless remote control (included with each candle) to turn on your Flameless candles as you enter the room or control candles in high or difficult to access places, such as shelves or mantelpieces. The remote has a variable security timer that can be set for 4, 6, 8 or 10 hours so that your candles come on at the appointed hour and turn off after the set time. Flameless candles can safely go where real ones can’t, which makes them ideal for hotels, restaurants, bed & breakfasts, care homes and those

Square One Interiors

places with young children, pets, the elderly and the merely forgetful!

Features Include: • Made in Real Ivory Wax • Exclusive Flameless technology creates a lifelike flame • Flameless diffusion system dispenses natural essential oil fragrances • Use with Flameless Fragrance Pods (sold separately) • 550 Hour Run Time • Includes Remote Control with variable security timer • Includes 2 x D Batteries • Height 21cm, Diameter 9.5cm Flameless Candle’s are exclusively distributed

by Virtual Candles Ltd Email: simon@virtualcandles.co.uk Telephone: +44-1622-845-995 Web: www.virtualcandles.co.uk

using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design.

Making furniture from scratch also had its Starting out in his garden shed, Jamie never thought that his new range of reclaimed furni- benefits, as Jamie soon found that businesses ture would become as successful as it has over would approach him with specific needs and the past 2 years. Having had a history in design requirements, meaning that he was able to and furniture design, an idea was born and he provide a fully bespoke service, as well as decided to run with it. He loved the idea of a offering design and advice. rustic looking, industrial range which was also Since his humble beginnings in the garden eco friendly and sustainable. He soon found shed, Jamie and the company have now work that a modern twist was also achievable, by with hospitality operators, pubs, bars and

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

hotels, as well as some large contract furniture companies and high street names.

Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space!

Visit www.squareoneinteriors.co.uk

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, visit www.ccf-ltd.uk

Design and Refit

ILF Chairs - Seating with Wider Appeal ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 30 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly, budgets!

We pride ourselves outstanding personal service with the motto ' No job is ever too big or too small – it’s customer satisfaction that counts'.

The majority of our products are available in a choice of frames, colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery.

Delivery times are generally 4 weeks from order, but we can also offer a "fast track" service for certain products.

Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

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

Do You Cook Food On Your Premises? If The Answer Is “Yes”, Please Read On...

It would be in the interests of your business to install a high quality, tested PPD GREASE TRAP. The cooking of food results in a build-up of fat, oil and grease in your waste pipes.

This glutinous mass can restrict your pipes flow to the point where they can become completely blocked and unusable. This can lead to high repair costs and even a fine, if the blockage is proved to have been created by your actions.

GREASE TRAPS have moved on from the need to manually empty and dispose of the smelly mass. It is now possible to have an environmentally friendly and efficient grease separator.

Progressive Product Developments Ltd (PPD) have been supplying, developing and manufacturing GREASE TRAPS for over 30 years.

In that time, we have produced an unrivalled range of BIOMASS GREASE TRAPS that require virtual-

ly no maintenance! - No longer do you have to manually open the trap and remove the grease that has built up.

PPD BIOMASS GREASE TRAPS utilise the latest biological technology combined with outstanding fat, oil and grease separation techniques to combat the build-up of fat, oil and grease.

The PPD BIOMASS TRAP uses a self-sustaining colony of more than 12 naturally occurring, harmless bacterium that have been specifically chosen for their ability to break down different types of fat, oil and grease.

PPD BIOMASS GREASE TRAPS can be supplied in various sizes, from the domestic 10 meals per day unit to the commercial 5,000 meals per day system We can offer various dosing systems to create the Biomass, these range from Automatic Dosing to Manual Dosing. We also supply manual biosocks which are available in two sizes PPD Grease Traps can be installed within the kitchen, outside (with sufficient frost protection) or below ground.

Further information, contact us on 03300 585 633 or visit www.ppd-ltd.com

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Design and Refit

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 ceil-

MST Auctioneers

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

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

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as

ing designs to seating that perfectly follows the walls in a period setting.

Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Made to the same high standards as our premium range without setup costs, site visits and installation fees.

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

well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

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

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

We also hold regular Auctions ”On Site” and "On Line" See the advert on page 32 for further details.

Drakes Bar Furniture - UK Bar Furniture Supplier

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

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 generates 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.

Design and Refit Increase Awareness of Your Business The Contract Furniture Group With HFE Signs March 2020

large and £6.95 for medium. There are a few pubs nearby but none of them have a carvery. I went away thinking that place should be full it has potential to be a little goldmine!

Awareness is a vital essential for any product or service if its going to a success – You might have the best Chef with the best menu and keen prices but no customers or you might have average pub grub slightly overpriced and be rushed off your feet.

The simple answer is awareness, I’m sure they do ok or they wouldn’t be there, but it was just by luck that we stopped, and we spent just over £50. How many others drove past? How many more £50 could they have taken that day?

The key to success is identifying you target market; do you have competition and what can you offer that they don’t? Once you’ve established your market how do you let them know.

A simple Carvery Banner on the fence would make every passing car aware of what’s on offer. Pubs, Hotels and Restaurants use Banners all the time for promoting offers and raising awareness. HFE Signs have a wide range of pre-designed food banners just for this purpose. HFE Signs have Carvery Banners, Steak Night, Quiz Night, Grill Night and hundreds more – Even if you’re just looking for ideas you should check out their library!

I recently walked into a pub after my daughter’s gymnastics competition, the carpark was empty, it was 4:30pm on a Sunday. I popped my head in and asked ‘are you doing food’ – the lady on the bar pointed to the carvery, I called in the rest of the family and we had a super meal, absolutely what we needed after a busy day. Obviously, we’ll go back, and we’ve also told a few people.

So why was the carpark empty when the food was so good? The price was £8.95 for

Contract Furniture Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices.

We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a unique source and supply service; if you send us a picture of an item

we will do our up most to supply to you at the best price.

All our furniture is manufactured to the highest standards, we only

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37

use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk

HFE Signs have been designing and printing pub and food banners since 1996. A typical PVC Banner with eyelets 8ft x 3ft costs just £45+vat and if you order two, you get a 3rd FREE and also FREE UK Delivery! Check out HFE today at www.hfe-signs.co.uk

Create Candlelit Ambience Without The Mess You know how much people love candlelit dinners and the special ambience that only candle light can bring. But you also know how much mess and how much an absolute pain in the neck wax candles can be.

And tealights can often look cheap, and won’t last a full service.

Oil candles provide the solution to all those problems and are now available from Clearcraft in disposable form.

This means that an oil candle is as simple and convenient as lighting a candle, with no maintenance and no mess. They are made from recyclable PET, and

when they run out, just stick them in the recycling, get a new one out of the box and light it up!

Choose from 24 hour or 40 hour liquid wax cells.

They can be used on their own, fit into your existing candle holders, or we stock a great range of glass holders that are perfect for the job.

Visit our website on www.clearcraft-catering.co.uk to see the full range.

Call us on 01279 731 621, or e-mail on sales@clearcraftltd.co.uk to get a sample or ask any questions

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

March 2020

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For Sale: Quality Country Village Pub - The Union Inn Stibb Cross, Torrington, Devon Property specialists Stonesmith are marketing the sale of The Union Inn, an attractive and impressive village inn which is presented in first class order throughout having been the subject of complete renovation and refurbishment over recent years. This included new roofs, rewiring, UPVC double glazing throughout, and the complete upgrade and refurbishment of all of the public areas, commercial kitchens and the owner’s accommodation - with almost no stone being left unturned.

The property briefly comprises:- Character Main Bar

(44+), Restaurant (16), Pool Room (10), fully equipped Commercial Catering Kitchen with backup and ancillary facilities, Office, spacious family sized Owner’s Accommodation with 3 Double Bedrooms, Sitting Room, fully fitted Kitchen/Dining Room and

Family Bathroom. Externally, the property benefits from a small Forecourt Area to the front, an Enclosed Trade Garden and Parking to the rear with Alfresco Seating for 50 customers.

The Union Inn is a traditional country village pub and destination freehouse

SOLD - 10-12 Palace Gate, Exeter Award winning Licenced Commercial Estate Agents Bettesworths are pleased to announce the letting of 10-12 Palace Gate, Exeter to a local businessman, Mr Syed Hassan. Mr Hassan is a successful restauranteur in the area owning Real India Restaurant located on South Street.

The premises, which offers circa 200 covers over 2 floors, has been given a new lease of life as a Wine & Tapas Bar called Sparkles. The restaurant, which has

with an atmosphere of character and warmth throughout, and a reputation for well kept real ales and good pub food. The business enjoys a popular local following and boasts a strong year round regular trade from not only the village but also from the surrounding villages and towns, as well as an uplift from tourists visiting the area.

The freehold business is on the market for £475,000.

Please contact Stonesmith for further details. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

been completely refurbished, is now a stylish, elegant and contemporary space where people can enjoy a drink while also trying a wide variety of dishes.

Genevieve Stringer who handled the negotiations commented ‘Mr Hassan is a well-known and respected businessman and I am sure he will make a huge success of this new venture. We here at Bettesworths would like to wish him all the very best ‘ If you are considering selling your business please contact Genevieve Stringer, for a free and confidential market appraisal, on 01803 212021 or email:genevieve@bettesworths.co.uk

New Weekly Figures Analysis & Reporting Service

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, David Hunter has been in the business for over 30 years, and with his depending on location). He will also always be at the end of a phone for vast amount of experience has become an expert in ensuring that busi- you, or email, if you needed him, and he also has access to legal experts nesses reach their full financial potential. as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who For years he’s provided a bespoke Mentoring & Consultancy service to can advise you … again FREE OF CHARGE … on how to save money a select few, and he has always provided with that, free-of-charge weekly on your utility bills. figures analysis and reporting … yes, weekly.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David has now come up with a way of making his amazDavid have a look, and help you maximise your full potening Mentoring & Consultancy service more accessible to tial. There is no cost to David having a look at your figthe wider market, and for a lower monthly fee. ures, and letting you know what COULD be achieved.

Instead of being charged for monthly consultancy, you can Call David Hunter confidentially on 07831 407984 or now access David’s knowledge and expertise via his on 01628 487613. already-established and very well-used weekly figures

The Rose Inn. Baxterley, North Warwickshire on the Market This business is located in the highly affluent rural North Warwickshire village of Baxterley opposite the site of the old Baddesley colliery and home to Jaguar Land Rovers national distribution centre.

This highly attractive 18th century inn is of brick construction and sits under a pitched, tiled and slate apex roof. A quarry tiled entrance

porch to the front provides access to the trading areas. These consist of: Bar area (circa 42+ plus standing), restaurant (c48+ covers), spacious grassed al fresco area, multi use Dining/Function/Meeting Room (c52 seated / c80+ standing). There is also a stainless-steel carvery unit and bain-marie that accommodates and hosts the highly

popular Sunday lunch carvery.

There is a fully equipped commercial catering Kitchen. There is also a Ground floor keg cellar and below ground floor cask cellar. The owner’s accommodation has private access and 3 double bedrooms.

Price: £115,000. Tenure: Leasehold. Rent (if applicable): £50,000. Landlord (if applicable): Charles Wells / Wells & Co. Turnover (annual): £901,200. (inc VAT) to April 2019. Wet: Dry split: 60% Food : 40% Wet. Contact Guy Simmonds on 01332 865112

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

W! NE

PRICE: £59,950

W! NE

PRICE: £45,000

TORQUAY, DEVON

• Long Established Restaurant Premises • Close to Harbour & Commercial Development • Perfect Owner/Operator Opportunity with Further Potential • Low Overheads & Two Trade Areas providing 36 Covers • Separate Lockup Kiosk Currently Let

LEASEHOLD

REF: 3597

• Beautifully Presented Versatile Lock up Restaurant • Successfully Trading Throughout the Year • Attractive & Striking Period Frontage with Stylish Trading Area • Suitable for a Variety of Catering Styles & Themes • Freehold Option Available Including 3 Bedroom Maisonette

TEIGNMOUTH, DEVON

LEASEHOLD

REF: 3776

MINEHEAD, SOMERSET

• Delightful Restaurant & Deli in Central Location • Seating for 20-24 with Open Plan Kitchen • Turnkey Operation with Low Overheads • Suitable for a Variety of Catering Uses • Perfect Chef Patron Opportunity

PRICE: £25,000

W! NE

PRICE: £50,000

LEASEHOLD

REF: 3521

PAIGNTON, DEVON

• Established Café Business in Excellent Location • Lock-up Unit Situated on Paignton’s ‘Golden Mile’ • Internal Seating for 30, Covered External Seating for 8 • Strong Local Customer Base with Seasonal Boost • Ideal Business for Owner Operators

LEASEHOLD

REF 3648

W! NE

PRICE: £295,000

W! NE

PRICE: £720,000

W! NE

PRICE £400,000

W! NE

PRICE: £85,000

• Stunning and Unspoilt, Grade II Listed Country Inn • 4 Character Trade Areas Including Central Bar • Spacious 4 Bed Owners Accom, Potential for Letting Accommodation • Fabulous Trade Garden and Large Car Park • Currently Closed - Huge Potential to Kick Start a Previously Successful Business

NR WELLINGTON, SOMERSET

FREEHOLD

REF: 3758

BLANDFORD FORUM, DORSET

• Well-Established & Successful Family Run Village Inn • Character Main Bar & Restaurant • Fully Equipped Commercial Kitchen, Function Room & Skittle Alley • Delightful 4 Bed Owners Accommodation • Free of Tie with Strong Turnover – 55% Split in Favour of Food

FREEHOLD

REF: 3762

NR DORCHESTER, DORSET

• Beautiful Riverside Country Freehouse • Extensive Open Plan Trading Areas with Character and Light • 3 Luxury En-suite Bedrooms (rated 4 Star AA) • Comfortable 2 Bed Owner’s/Managers Flat • Impressive Turnover with Further Untapped Potential

FREEHOLD

SOMERSET Attractive & Well Regarded Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business Must be Viewed

LH £49,950

2040

AXMINSTER, DEVON Well Presented Licensed Pizza Restaurant Main Restaurant With Seating For 32+ Covers Extensive Commercial Catering Kitchen With Wood Fired Pizza Oven Spacious 2 Bedroom Apartment Excellent Catering Opportunity With Low Overheads

LH £35,000

2111

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

FH £725,000

4798

SOUTH HAMS

TAVISTOCK, DEVON

EAST DEVON

Exceptional Licensed Cafe/Bar & Restaurant Occupying a Prime and Prominent Trading Position Main Cafe/Bar Area (34), Mezzanine Seating (10) Commercial Catering Kitchen & Ancillary Facilities Located in Sought After Market Town

Impressive & Substantial Grade II Listed B&B 6 High Quality Ensuite Letting Suites Superior & Spacious 2 Bedroom Owner's Accomm Private Customer Car Park Award Winning & Lucrative Business

Attractive Licensed Restaurant Situated In A Busy Trading Position In Popular East Devon Town Main Restaurant Seating For 42+ Customers Operating On Deliberately Restricted Opening Hours Strong Levels Of Trade & Tremendous Potential For Daytime Opening

LH £95,000

2107

FH £845,000

5999

LH £63,000

2109

REF: 2733

SOUTH HAMS, DEVON

• Substantial Grade II Listed Freehouse Village Inn • Situated in Hamlet of St Ann's Chapel, 2 Miles from Bigbury • 5 En Suite Letting Rooms & Attractive 3 Bed Owners Accommodation • 5 Interconnecting Trading Areas Including Conservatory • Free of Tie - Substantial Car Park

LEASEHOLD

REF: 3764

MID DEVON

EAST DEVON

Substantial Detached Country Hotel & Restaurant 10 Ensuite Letting Rooms Lounge with Bar (16), Dining Room (22) 2 Bedroom Owner's Accommodation Set in 2 Acres with Extensive Woodland Area

Substantial & Impressive Hotel & Restaurant 10 Ensuite Letting Rooms, Function Suite (80+) 3 Bedroom Owner's Accommodation Set in 3/4 Acre With Stunning & Extensive Views Customer Car Parking for 20+ Vehicles

FH £575,000

6002

FH £895,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

6001

DARTMOOR, DEVON Extremely Well Presented Character Freehouse Occupying a Prime Location Close to Dartmoor Main Character Bar (50+), Dining Room (12) 4 Ensuite Letting Bedrooms & 2 Bed Owner’s Accommodation Beer Garden & Patio Areas

FH £495,000

4797

01392 201262 www.stonesmith.co.uk

Property and Professional

COVID-19 and Your Premises Licence

By Piers Warne, legal director at UK law firm TLT

CUSTOMER DELIVERIES

In fast moving situations such as with COVID19, it is important to take stock of potential future issues that may affect your ongoing ability to trade.

The home delivery market is booming and is likely to see an increase in demand as people are told to self-isolate. However, there may also be a lack of delivery drivers available to make those deliveries. This could mean deliveries being needed outside of normal trading times – potentially later at night when a licence for late night refreshment might be required.

Staffing, supply chains and potential closures may need more immediate action, but do not forget to consider restrictions on your premises licence that might be problematic.

Also, conditions on off-licences and for restaurants that deliver to customers (whether through a delivery company or directly) can make reference to the checks that need to be undertaken to ensure that deliveries comply with under-age policies.

SUPPLIER DELIVERIES Many licences, particularly in urban areas, require deliveries of food and drink to the premises to be received only within certain times.

There’s a good chance that suppliers will be facing their own staffing issues and needing to be more flexible with their shift patterns and business operations. This could mean they struggle to make deliveries at the normal agreed times and can only do so in restricted periods, such as overnight.

We suggest that there must be a modicum of pragmatism taken by regulatory authorities at such times. Unless there is any advice to the contrary from the government, licence holders struggling to keep to such conditions should keep an email or text message trail to evidence that any abnormal delivery times are outside of their control.

Hotel & Pub Rescue FAST LOANS, MORTGAGES & RE-MORTGAGES For all your problems

• • • • •

Negative cash flow Supplier debts HMRC arrears Utility and business rate arrears Redevelopment and refurbishment Let us take control of your problems and shield you completely from all the pressure you are facing. We will deal with all your creditors and their litigators allowing you to concentrate on your customers and

Operators need to consider any restrictions on what hours deliveries can be made and how to ensure that deliveries that include alcohol comply with training requirements.

For restaurants that do not have off-sales for alcohol but are considering delivering directly to customers, food deliveries are usually not prohibited by a premises licence. However, it is worth checking the conditions and making a minor variation if needed to permit such deliveries. In order to deliver alcohol with food, a licence needs to permit off-sales. Likewise, delivering after 11pm needs a licence to provide late night refreshment.

STAFFING Many businesses will be affected by staffing levels as more people contract coronavirus and are told to self-isolate. For some premises, there will

the business. We promise to identify effective solutions and options to keep you trading, or, if you prefer, a seamless and managed exit with no adverse effects on you for your future plans.

For leasehold and freehold premises Every problem has an answer -call today without delay!

(07399) 287402 www.hotelandpubrescue.co.uk enquiries@hotelandpubrescue.co.uk

Café 89 @ Life Bar 1, Three Bridges, West Sussex for Sale with Guy Simmonds Leading National Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive community inn, Café 89 @ Life Bar 1, strategically situated in the affluent and highly desirable village of Three Bridges (near Crawley).

National Sales Director Martin McConnell said, “This thriving inn is situated within a highly sought after and affluent location and offers not just an extremely wellestablished business with a solid trading foundation, but a truly wonderful lifestyle in this delightful locale. Having 5/6 letting bedrooms offers immense scope for a new hands-on owner operator partnership with previous experience of running a lettings/catering orientated operation to take this business to greater heights by capitalising on the incredible potential by focussing on a strategic marketing campaign to further promote the letting side of the business and also an intensive marketing campaign to promote

the diversity of the premises for being used for parties and private functions etc.”

This superb inn features a multi-functional Public Bar (circa 100+) which incorporates a Children’s Soft Play Area and a versatile Dining Room (circa 30+ covers).

Adding to the diversity of the business are the 5/6 Letting Bedrooms. There is a fully equipped Commercial Catering Kitchen. The owner’s accommodation briefly comprises: 1 bedroom, lounge, kitchen and bathroom.

There is also a paved Beer Garden and parking facilities for circa 25 cars.

Price: £75,000. Tenure: Leasehold – 14 years remaining. Turnover: Advised current sales circa £500,000 (incl. VAT).

Landlord: Enterprise Inns. Rent: £32,000 per annum which includes a tie release fee of approximately £7,000. Trade Split: 50% wet and 50% food.

Contact Guy Simmonds on 01332 865112.

Sold: Mad Hatters Café, 5 Fore Street, Tiverton, Devon Commercial property specialists Stonesmith, are delighted to have sold the Mad Hatters Café. The business is set within a substantial Grade II Listed building and is presented to a high standard throughout. Having been owned and operated by our clients for over 11 years, it was sold due to their impending retirement. Mad Hatters occupies a prime town centre trading position in the very heart of the thriving year-round market town of Tiverton in Devon; an historic Mid Devon market town with a resident population of around 17,500 people.

The town offers a good range of modern facilities and

amenities.

This traditional style licensed café and tea gardens briefly comprises:Main Restaurant seating area comfortably seating 48 customers, well equipped Customer Servery Area, attractive south facing private Tea

Garden to the rear comfortably seating 40 customers, comprehensively equipped Commercial Catering Kitchen with Separate Preparation/Washup Room. The business is enhanced by the well presented and spacious family sized living accommodation with 3 Double Bedrooms, large Sitting Room, fully fitted Private Kitchen and Shower Room.

The leasehold business was sold for an undisclosed figure off an asking price of £69,950.

Full property details of our available properties are on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

March 2020

CLH News

39

be specific requirements for door staff or personal licence holders, which is something that regulators typically take very seriously.

Should there be a significant issue with finding the required numbers of staff, early engagement with the authorities and a degree of pragmatism on the part of all parties should hopefully mean that realistic solutions can be agreed for the duration of the emergency. National guidance may also be released on this issue, but working with your local council, and making them aware that this could be an issue should hopefully lead to a sensible agreement.

GENERAL ISSUES As well as reviewing licence conditions, there are various precautions that catering and hospitality businesses can take to protect their customers, staff and business.

Operators may want to look at shift patterns to try to ensure that if a member of staff is affected, it does not require the whole workforce to self-isolate for two weeks.

A key factor in the spread of the virus is direct contact. As such, accepting cash, loyalty cards or other physical contact between staff and customers should be treated with care. Likewise, surfaces that are touched by customers and staff on a regular basis will need to be cleaned more regularly.

Customers will also expect additional measures and information to be provided at premises, including hand sanitizers and staff frequently washing hands.

With a fast moving situation such as this, businesses need to keep up to date with national and local announcements on recommended best practice and communicate clearly with their staff and clientele.

Study Reveals Impact of Pubs on House Prices tiatives and activities taking place at a local level, with negative effects on local communities that go far beyond the mere closure of commercial businesses and services. ‘We already knew that Ignazio Cabras, Professor of pubs in Britain provide important Entrepreneurship and Regional places for social aggregation, Economic Development and offering physical settings for many Head of Accounting and Financial types of communal activities.

Management at Northumbria’s However, findings from our panel Newcastle Business School data analysis demonstrate that looked at the level of house prices in the presence or their decline also affect the overall attractiveness of absence of pubs across the country. Carried out in colresidential areas in terms of economic value, particularlaboration with Dr. Franziska Sohns from the University ly in the countryside. In rural areas, preserving pubs of Greenwich, Dr. Jesus Canduela from Heriot Watt from closure can help keeping house prices stable and University and Dr. Steve Toms from Leeds University may even increase the value of localised house marBusiness School, the research has recently been pubkets.” lished in the prestigious European Planning Studies Professor Cabras also believes the findings indicate journal. that actions and initiatives aimed at preventing pub cloUsing data from 373 Local Authorities gathered sures should be reinforced. “Government and local between 2005 and 2015, the research found a strong authorities can play an important role,” he explained. positive relationship between an increase in the num“In the past, public sector financial support helped ber of pubs and an increase in house prices. In particumany communities create co-operatives aimed at purlar, the effect of pubs on house prices was found to be chasing their pubs, particularly in the countryside. significantly stronger in predominantly rural areas and, Campaigns and initiatives carried out by a number of to a lesser extent, in major urban areas within the periorganisations such as Pub is The Hub, the Plunkett od considered. The findings build on to previous studies Foundation, and the Campaign for Real Ale (CAMRA) led by Professor Cabras that highlighted the imporhave increased public awareness about the risks to tance of pubs for community cohesion, social engagelocal communities in terms of lost opportunities and ment and local economic development particularly in cultural degradation. Preserving the role and impact of spatially remote areas. pubs as third places would also serve at increasing the Commenting on the results Professor Cabras said: level of attractiveness of many residential communities “These findings are important: the decline of pubs is and according to their location, these may be expected often associated with the vanishing of several other ini- to have a positive impact on house price.”

Pubs have a strong and positive impact on UK house prices, according to research led by an academic at Northumbria University, Newcastle.

FAST COMMERCIAL FINANCE FOR ALL EMERGENCY SITUATIONS Call For All Business Debts us toda Complete or Partial Re-Finance y with Redevelopment & Refurbishment delaout y Purchase & Expansion Cashflow Correction & Working Capital

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