THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR Page 2 Pages 17-21 Page 22
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Pages 23-29 Hygiene & Infection Control
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The majority of consumers feel confident enough to return to pubs, bars and restaurants after England’s lockdown, a new survey has revealed. The Consumer Pulse poll of nationally representative consumers found that more than half (55%) of consumers in England feel safer in hospitality venues than they do in shops and supermarkets. It follows extensive work by operators to implement COVID-related precautions. The ‘We Hear You’ initiative from CGA, Yumpingo and UKHospitality has shown that nearly nine in ten guests have been satisfied with safety precautions (86%) and how well venue teams have followed hygiene practices (88%) since July. Confidence about safety means consumers are eager to return to venues after the scheduled end of the four-week lockdown on 2 December. Three quarters (76%) say they plan to go out when sites are open again, and a similar number (74%) say they are missing their visits to the on-trade during lockdown.
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A quarter (24%) of those planning to go out in December say they didn’t do so after the first post-lockdown reopening in July, and 38% of all consumers think they will be back within a week. This is ahead of equivalent figures at the end of the first lockdown in July, and another indication that consumers feel more confident about going out now. As we near the end of a hugely challenging year, it’s encouraging to find that so many consumers feel confident enough to return to pubs, bars and restaurants,” says CGA’s research and insight director Charlie Mitchell. “It’s a reflection of the hard work that operators have done to provide safe and hygienic environments, and is a positive sign ahead of the crucial pre-Christmas trading period. The fact that consumers clearly still love going out to eat and drink should give everyone cause for optimism for 2021.” (CONTINUED ON PAGE 3)
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Welcome to the latest issue of CLH News Good news, and “boy, oh boy” do we all need some good news!
Consumer confidence post lockdown is high; yes, the great British public feel hospitality venues are safe and actually safer than supermarkets.
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Our front page story states that nine out of ten guests in hospitality are satisfied with how well hospitality venues have followed safety and hygiene practices, and the report confirms that the public are enthusiastic to return to pubs, bars and restaurants once we emerge from lockdown. EDITOR
Consumers say they will be back to going out as soon as lockdown is lifted. The fact that consumer confidence surrounding the safety and hygiene standards within the sector is so high, is a testament to just how hard pubs, bars and
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restaurants have worked. We here at CLH News have been at the coalface during the pandemic. We have continued to report daily news, continued to print, created a new weekly digital edition, and we have called upon some of the sectors leading organisations and observers to provide insight advice, guidance and best practice on how to deal with this crisis as best we can. We have also been able to continue introducing some of the sectors leading blue chip and niche suppliers, which we hope has contributed to the public’s reassurance! In short the sector has gone to extraordinary lengths, gone far above and beyond, and has in my opinion been unfairly targeted and punished.
@CLHNews People would pour out onto the streets round about 3 o’clock in the afternoon! Mayhem!! This restriction was brought in to help the country in its World War I efforts to keep munitions workers productive. It took 70 years to reverse that decision!
Enough is enough, and I hope that the Prime Minister will honour his assurance when he addressed the CBI and said “lockdown would end on December 2”.
So, let’s have some Christmas Cheer!! Open pubs, bars and restaurants, with sensible and not punitive unworkable restrictions, lets open properly, and help the whole country celebrate!
The publics “appetite” for out of home food and drink was further confirmed just before lockdown was announced, with a “final flurry” of sales as people headed to pubs bars and restaurants ahead of the second lockdown.
This crisis has taught us one thing, we need a Minister for Hospitality, and I would again repeat the call to sign the petition, it currently stands at 39,500, lets get it up to 100,000 please do add your voice to the petition https://petition.parliament.uk/petitions/552201
Christmas trading could go a long way to ensuring survival for many businesses currently staring at the abyss, and that will mean sensible trading, and not subjecting the sector to the ludicrous 10pm curfew.
Some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us!
Opposition leader Sir Kier Starmer is right “it didn’t work”. Most of us knew it wouldn’t. A great point was made by Tim Martin at Wetherspoons, where he expresses concerns about the timescale of ending this current and often ad hoc “restrictions”.
Once again, we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis.
I am old enough to remember the old drinking hours in pubs closed between 2:30 PM and 5:30 PM and in some cases 3 p.m. and 6 PM.
And to repeat what I said last issue, a country without a vibrant hospitality sector really is a country without joy!
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EDITOR Peter Adams
SALES EXECUTIVES David Bartlett Guy Stephenson
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Consumers Confident About Returning After Lockdown (...CONTINUED FROM FRONT COVER)
and 74% year-on-year.
Optimism has been further fuelled by news that a COVID-19 vaccine might soon be available—and a rapid rollout could encourage more people to return to hospitality. Many of the consumers who don’t currently plan to go out after lockdown say they are concerned about safety and crowds—but two in five (42%) of them say they would do so if a vaccine became available.
CGA’s Drinks Recovery Tracker meanwhile shows that year-on-year drinks sales were down by just 4% and 3% last Tuesday and Wednesday. The final day of trading saw a major injection of sales for spirits in particular, with revenue up by 32% year-on-year, compared to a 55% drop the previous Wednesday. Wine also enjoyed a bumper final day with sales up 25%, and beer and cider saw a strong final week too.
The survey results come as the sector anxiously awaits reopening on December 2. An estimated 2020% of the sectors annual revenue is taken during the month of December, and hospitality spokespeople have voiced concerns that a prolonged lockdown would be the “death-knell”, particularly as the a busy festive period is followed by traditionally a quiet January and February.
This strong increase in sales right up to the final hours of trading reaffirms the belief that consumers are much more confident about eating and drinking out than they did as the first lockdown loomed in March. CGA’s consumer research shows that significantly more consumers feel comfortable about visiting the on-trade than uncomfortable—evidence that they have been reassured by the extensive safety and hygiene precautions that venues have put in place in between the two lockdowns.
CGA’s Volume Pool data further reveals that the public have not lost their appetite for eating and drinking out for home. Food sales on the last two days before lockdown (Tuesday 3 and Wednesday 4 November) were 28% and 11% up on the equivalent days in 2019. The strong performance is despite the closure of nearly a third of Britain’s licensed premises ahead of lockdown, and widespread trading restrictions including a 10pm curfew. The figures are also a sharp contrast to food sales in the final days before hospitality’s first national lockdown in March. In the last two days before venues shut (19 and 20 March), food sales were down by 69%
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Consumers were clearly determined to make the most of the last chance to eat and drink out before England’s four-week lockdown,” says Rachel Weller, head of consumer research and marketing. “The confident mindset is strikingly different from earlier in the year, when fears about infection kept many people at home, and it suggests that people have become accustomed to the new normality of pubs, bars and restaurants. There is a long way to go before sales consistently reach pre-pandemic levels, but the enthusiasm of consumers before lockdown bodes well for the time when venues can trade again.”
PHE Data Reveals Hospitality Venues Were Linked To Just 2.7% Of COVID-19 Cases hospitality trade in medium risk regions across the UK. A spokesperson for the trade bodies, said:
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“Just 1% of the 22,500 pubs, restaurants and hospitality venues we surveyed said they were linked by NHS Test and Trace to an incidence. “Public Health England’s own data shows hospitality was most recently linked to just 2.7% of COVID-19 incidences. “The evidence is clear that pubs, restaurants and hospitality venues are COVID-secure. Singling them out is simply illogical, counterproductive and grossly unfair.
The finding, from a survey of members of all three trade associations conducted by hospitality market research company CGA, showed respondents operating over 22,500 outlets across the UK collectively only reported 275 NHS Test and Trace contact incidences – the equivalent to 1% of all outlets surveyed. Latest Public Health England data published also shows that hospitality was linked to just 2.7% of COVID-19 cases (2). The trade bodies say the findings reiterate that pubs, restaurants and hospitality venues are COVID-secure. They are now calling on the Government to consider removing the 10pm curfew on the sector, which SAGE has questioned as an effective way to combat the virus, and which is massively damaging
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“SAGE itself has called into question the effectiveness of the 10pm curfew and it is greatly harming our sector in medium risk areas. The Government must consider removing the curfew.”
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After the Second Lockdown, What’s Next for the UK Hospitality Sector? By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) Blocking non-essential travel for a month seems to be easy as an order but has fierce-than-expected consequences. It hampers the full-length functioning of the hospitality sector including the remunerations of employees, functioning of small-scale enterprises supporting the large businesses in various forms, hoteliers, pubs, restaurants, bars, nightclubs, recreational areas, transport aggregators and local dwellers whose businesses are largely dependent on the number of footfalls. The hospitality firms and the people employed with them gradually started their operations from July-August after the government eased a set of restrictions allowing travel within the state and also a few international routes. But the second lockdown has added to the panic within the sector. The UK hospitality sector that had a turnover of more than £130 billion, as per the trade body UKHospitality, is now trickled down to do just £80 billion. Notably, the trade association has arrived at a figure of £80 billion without factoring in the losses that would be incurred by the industry due to the second lockdown. The broad range implications of the coronavirus pandemic have hit almost all businesses and sectors. While some industries have suffered a wholesome loss, a few sectors have done exceptionally well. Travel restrictions within the state and overseas to curtail the spread of Covid-19 (SARS-CoV) has made the hospitality sector vulnerable. With the imposition of the second lockdown that too around the festive season, has put the industry and millions of jobs at risk.
IMPACT OF MINIMAL-TO-ZERO BUSINESS
Many other independent trade lobbies have strongly condemned the decision to impose the second lockdown in the United Kingdom at a time when all hospitality firms are trying hard to recover a proportion of partial losses suffered during the early days of strict lockdown. The merriment environment around Christmas and the year-ender holiday period has been considered as one of the best suited times for the hospitality sector with the commerce point of view. The UK hospitality sector has been in a very skittish position so far this year. Last month, UKHospitality CEO Kate Nicholls had warned that the
second lockdown would be devastating and had raised concerns about the small and medium enterprises, which have already lost a huge chunk of their respective earnings and are operating on fingertips to avoid closures.
BUMPY RIDE TO CONTINUE? There is a definite likelihood that the business of the hospitality sector will be affected in the near future. Meanwhile, the UK government has also extended the validity of the furlough scheme that intends to protect the rights of employees who are not able to draw a regular income from their employers or have been laid off. However, it can be argued that how it will assist the hospitality sector as most of the businesses were unable to realise a moderate proportion of sales even with the lower restrictions along with a series of retrenchments. The government backed “Eat Out to Help Out” scheme that has already been withdrawn did seem to have helped several eateries and non-premier restaurants. But a large section of owners and employers are yet to see a meaningful rise in the earnings to sustain their businesses as there has not been a material stimulus package or a dedicated support system from the government’s end. A government-aided relief package of moderate quantum or a set of preemptive catalytic support measures can serve as a temporary fix for the ailing sector until the lockdown persists. However, the bitter truth of lower-than-expected sales has to be digested by the firm owners, but the government can surely step up to ascertain and minimise the number of business closures, thereby, safeguarding the income of millions of UK households dependent on the hospitality industry.
Kind-Hearted Brits Are Happy To Pay 10% More For A Pint To Help The Hospitality Sector Kind-hearted Brits are happy to pay 10 per cent more for a pint to help the hospitality sector – with Londoners willing to fork out a whopping 22 per cent extra for their beer. A survey of 2,000 UK adults has revealed almost four in 10 (37 per cent) would spend more on food and drinks than they would at the start of the year. Overall, they are prepared to pay 11 per cent more for a Sunday roast, and 10 per cent more for a pint. However, city dwellers in London will accept the highest increase per pint (22 per cent), followed by those in the North East (15 per cent). The research, by Barclaycard Payments, surveyed consumers and hospitality workers on the impact the ‘new normal’ has had on their day-today life. Konrad Kelling, head of small business at Barclaycard Payments, said: “While the hospitality industry is undoubtedly facing a challenging road ahead, it’s heart-warming to see how committed the great British public is to supporting their local pubs and restaurants.
packages to help them navigate the challenges ahead.” Despite measures in some areas of the country preventing customers popping into their local pub for a drink, it is clear the watering holes are valued in their communities. A fifth (20 per cent) of Brits think their local pub means more to them than before. The increased value felt by customers during this time, has been put down to the appreciation of hardworking staff (43 per cent), concerns for the future of pubs within the community (41 per cent) and the opportunity for social interactions where possible (32 per cent). It has also led to one in four Brits (26 per cent) continuing to visit pubs at least once a week where they can. Those that are able to are returning after missing their local pub (32 per cent), supporting businesses who have suffered lost revenue (27 per cent) and to help give a boost to the economy (24 per cent).
“Whether that’s by accepting higher prices for food and drink or by increasing the amount they tip hardworking staff.
The younger generation (those aged 18 – 34), were found to be most eager to support their local pubs and restaurants, with almost half (48 per cent) open to higher prices and over a third (34 per cent) now likely to increase the amount they tip for staff.
“At Barclaycard, we are working closely with hospitality clients impacted by current circumstances and are offering bespoke payments support
And the rise of table service is helping bar staff are keeping fit – with staff averaging 7,442 steps while burning 622 calories per shift.
Matt Tebbutt, chef and broadcaster, says, “The hospitality sector could never have been ready for what has happened over the past six months. “But, having spent so much time working in the industry and of course visiting many venues regularly as a customer – I never doubted that the staff and customers would do their best to help keep these businesses open. “Not only is hospitality full of some seriously hardworking people, but they’re resourceful, creative and constantly ready to adapt. “While we should all keep safety as a priority – it’s important that those of us who can – do our bit to help the locals we love.” Cetin Guvenli, general manager of Cotswolds pub The Kingham Plough, added: “Like so many other businesses across the UK, nothing could have prepared us for the impact of a global pandemic. “It’s been an incredibly difficult time having to quickly adapt our business in order to re-open and keep customers and staff safe. “Implementing social distancing measures and enhancing our cleaning regimes have all come with challenges, but both our regular customers and those coming for the first time have been supportive throughout. “There will inevitably be challenges ahead, but with the support of our customers and community – we are confident we can get through it.”
Marketing - Keep Your Cool Through The Winter By Tom Harvey, co-founder, YesMore drinks marketing agency (www.yesmore.co.uk) 2020 is a year where it feels like everything has changed.
Getting comms right for this winter might require taking a step back to plan afresh and come up with some good creative ideas that resonate.
But in the case of marketing and communicating with customers, in many ways, the basics remain the same. You can keep lines of communication open with clientele; reach out to new customers and encourage sales and loyalty by going back to what you know and being confident in your comms.
Starting with a blank sheet of metaphorical paper, you can make an assessment of where you currently stand. So for example, what are your marketing channels? How are they performing? (How does Instagram compare with Facebook? What’s your email database like?), and what do you no longer have at your disposal (i.e. passing trade, walk-ins after work).
In fact, some ways this is even easier than before. Customers are now by necessity local, and while different groups of customers (retirees versus 20-somethings, say) will always have their preferences, right now, everyone is united by some common circumstances and feelings. Namely, people are largely desperate to go out safely, and helping them have confidence in that is essential.
You might then want to add a column on how your customers have responded and how they’re feeling. One rule of marketing is to never assume you are feeling the same as your audience, but right now you probably are. From there, it’s about understanding your current offer - what are you selling, what is working well, what is your place in the local community? And what are your aspirations (practical plans and creative ideas) for the coming months? This is definitely a time to think about ways that you might offer something new - brunch; click and collect; outdoor winter dining, small and secure events. Are there local groups you can support? Are there groups that it’s vital to have on board? An overview like this will help you to understand where you stand, but should also give you confidence that though the messaging has changed, the approach is the same: have something to talk about; be relevant, reassuring and helpful and a valuable part of your clients’ lives and community. All of these will support you through this winter, and create a stronger customer
base when we come out the other side. If we had to come up with the five most important things to communicate this winter, they’d be: 1. Find your place in your local community. Stand up for the things your customers care about and support the things that matter to them. From being a source of trusted information and communicating changing rules, to providing support for local groups - from hosting them in person (where you can) to supporting them charitably. 2. Present flexibility and confidence with moving guidelines. Telling your customers that whatever changes, you’re on top of it and there for them is vitally reassuring. Communicate before, during and after changes to local and national rules and help clients understand what you have to offer. 3. Find new opportunities. Having something irresistible to communicate is the best tactic of all, nothing’s changed in that respect. Great offers, competitions, safe events, partnerships, packages and more are all compelling reasons to get in touch. Setting up a calendar of initiatives and a comms plan will help get through the coming months. 4. Listening to customers, Communication with a loyal client base has always been two-way. If people aren’t in the venue any more, find other ways to interact, from surveys to discussions on social platforms. 5. Understand your channels, grow and test new ones. This has always been important - and with in-person opportunities reduced, this is even more vital. Testing on and offline channels - flyering, Instagram competition and partnerships are all things you can test and improve during this time.
Government Extends Relaxed Takeaway Regulations Until March 2022 November 2020
The blanket provisions allowing all pubs to serve takeaway food and booze will be extended by the Communities Secretary Robert Jenrick to give the hospitality sector long-term reassurance. Pubs, bars and restaurants were forced to close across England this week as part of the second national coronavirus lockdown but the new regulations allow takeaway alcohol to be served as long as it is pre-ordered online, via phone or post. The extension follows on-trade businesses being forced to close across England last week as part of the second national lockdown. The regulations allow takeaway alcohol to be served as long as it is pre-ordered online, via phone or post. “We have taken decisive action since the beginning of the pandemic to support our pubs, restaurants, cafes and markets. Making it easier for them to provide takeaways has helped these businesses to adapt and helped sustain many through an
unbelievably difficult year,” said Jenrick when announcing the extension. “That’s why I am extending these simple but effective reforms to support these businesses, helping give them and their employees more certainty over the coming year,” he added. Furthermore, Mr Jenrick said he would look into whether to make the regulations permanent. The extension would “undoubtedly help many”, said Kate Nicholls, CEO of UK Hospitality. “The ability to provide takeaway services was a valuable lifeline for many hospitality venues, not just during the lockdown but in the days of reduced and restricted trade, too. For pubs, restaurants and cafes to operate as takeaways gives them a previously untapped revenue stream and a much better chance to survive what will be a tough winter,” she said in response to the news.
Tougher Restrictions Drive Pub and Restaurant Sales Into Reverse The roll-out of more regional COVID restrictions further depressed sales in Britain’s managed pub, restaurant and bar groups in October, latest data from the Coffer Peach Business Tracker show. With 83% of group-owned sites open, down from 88% in September, total sales across the whole managed sector were down 33.9% on the same month last year, a clear deterioration from September when sales were 20.3% below 2019 levels and August when they were just 12.2% down. All parts of the market performed worse than in September. Like-forlike sales in those businesses trading were 28.9% below October last year, compared to a 14.7% fall in September. Drink-led pubs and bars have been particularly badly hit, and with England now in full-lockdown, you can only wonder how many will reemerge in their current state, how many will have to revamp their trading styles, including switching their emphasis to food?” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with The Coffer Group and RSM. “What’s crystal clear is that even before total lockdown in England, the imposition of Tier 2 and 3 restrictions across large swathes of northern England, as well as the tough restrictions in Scotland and Wales, had a massive negative impact on sales performance.” added Chessell.
Drink-led pubs saw total sales down 37.6% and like-for-likes down 35.3% on October last year. Corresponding figures in September were minus 22.7% and minus 21.1%. Food-led pubs and pub restaurants fared a little better, but still performed markedly worse than in September, with total sales down 28.9% and like-for-likes down 27.8%. Across all managed pubs food sales were down 24.5% with drink sales dropping 37.6% on the same time last year. Restaurant groups performed the best, helped by the cut in VAT on food and delivery sales, but still saw total sales down 29.6%, and like-forlikes 19.5% below October 2019. Delivery accounted for 12.3% of sales among restaurant groups over the month, up from 10.4% in September and the pre-lockdown level of 5.9% in February. Regionally, London continued to struggle. Total sales across managed pubs, bars and restaurants inside the M25 were down 39.5%, compared to 32.1% in September, with collective like-for-like sales in those sites open down 35.0%. Outside the M25 the market saw like-for-like sales down 26.8% and total sales down 31.9%. Bar groups had the worst of the month, with like-for-like sales down 52.6% and total sales down 56.9%. At the end of October, underlying annual like-for-like sales for the whole market were down -26.2% on the previous 12 months, with total
sales down -37.9%. Paul Newman, head of leisure and hospitality, at RSM said “It is impossible to put a positive gloss on such depressing results in the last full month of trading prior to England’s second lockdown. This week’s news about an imminent vaccine is just the fillip the sector needs as operators turn their focus to the operational challenges of successfully re-opening their businesses on 3 December for the truncated, but ever more crucial, festive trading period. I’m amazed at the creativity shown by operators to stay in business during lockdown and I urge consumers to support their local pubs and restaurants over the coming weeks. A whole business eco-system is reliant on their support – from suppliers to operators and landlords.” David Coffer, Chairman, The Coffer Group, said, “If anything, October’s figures were better than many feared. The pressures on the hospitality sector to keep businesses going during lockdown is immense and the industry has been as creative as possible. Crucially, we will be concerned about how the public will react to the lifting of the restrictions in December – will their eating and drinking habits have culturally changed? The post lockdown figures especially over Christmas are sadly or joyfully going to be the acid test for the industry. We expect it will be a truly seismic period with far reaching effects.”
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How Vendors Can Christmas-Proof Their Business
By Alexander von Schirmeister, Executive Vice President of Europe at SumUp (www.sumup.co.uk)
For many, the end of 2020 will be a welcome sight. With the pandemic disrupting all aspects of our lives and turning the hospitality industry on its head, businesses have been challenged to adapt to ever-changing circumstances, as well as restrictions laid out by the government to mitigate the impact of the virus.
ENGAGE ON SOCIAL MEDIA
The Christmas period is traditionally a boom time for those in the service industry and, whilst this year may be slightly different, there is still the potential of increased custom from those celebrating the lifting of restrictions and welcoming the festive period.
EMBRACE THE FESTIVITIES
But how can it be done, safely and successfully, in these trying circumstances? The following should be kept in mind for all businesses within the hospitality sector.
SAFETY IS THE PRIORITY It’s important to stress that complying with the official government advice is of paramount importance; public health absolutely comes first. This will most likely mean that contactless payments are advised and encouraged, face coverings worn at all times, and social distancing will remain in place. Ensuring that customers are confident of their safety and wellbeing means they can relax, enjoy themselves, and will be willing to return in the future in the knowledge that your operation is sticking to the rules.
KEEP CUSTOMERS INFORMED ONLINE Ensuring that new and returning patrons understand that you are open for business is essential. In a multi-tiered and sometimes confusing system, being clear with your messaging (how many can sit around a table, outdoor seating arrangements, updated opening times, track and trace policies) could mean the difference between customers choosing your venue over another.
The people that follow your business on social media are the loyal patrons who will want to return soonest, so be sure to keep your channels busy with new images, the latest advice, and your Christmas offerings. Your customers want to feel they have an open dialogue with you, so make sure you take the time to respond to any queries on social media, and interact with those that take the time to engage with your page. With the social forecast still uncertain, people will want to enjoy Christmas more than ever this year. The sense of tradition will be incredibly welcome, so make sure that that your customers are aware of seasonal menu additions, discounts, and offers. Festive vouchers and gift cards are a nice way to encourage (responsible) groups to make your business a December staple, as well as ensuring custom right up to Christmas Day.
MAKE CLICK-AND-COLLECT YOUR FRIEND With the pandemic uncertainty likely to last into 2021, there will be those unwilling to re-enter social environments at this time - particularly if they are looking to visit older relatives at Christmas. This does not, however, have to mean you can’t count on their custom. Takeaway food and drinks have become normal since March, with more people than ever readily enjoying restaurant-quality food at home. Ensuring an easy-to-use delivery system and a ready stock of takeaway items is key to bringing your business to those who can’t necessarily pop in.
EMPHASISE YOUR LOCAL ROOTS As lockdown commerce skyrockets for the most-established players, there has been an attempt to redress this balance lately through the theme of ‘supporting local’. Revitalising local economies has never been more important, and with this on peoples’ minds it may be pertinent to emphasise your local credentials, whether that be produce, years of local service, staff, and initiatives that your business supports (do you donate to a local food bank? Sponsor a local kids football team?) Now is the time to make sure your customers know your importance to the community.
New Village Shop Comes to the Aid of Customers An enterprising Devon pub that supported its local community during the pandemic has opened a new village shop with the support of Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.
During this time the pub also offered a meals-on-wheels service for vulnerable customers and a takeaway meals service.
The Red Lion Inn in Shobrooke, near Crediton opened the shop with the help of a £3,000 grant from the Pub is the Hub Community Services Fund.
Publican Jane Johnson said: “When we went into lockdown we were determined to keep the business going. “We had previously considered opening a village shop and lockdown gave us the time to think more about it. After talking to local people we decided that the village needed a local shop as the nearest supermarket is a few miles away.
The Pub is The Hub grant enabled the development of a room situated just off the main front door of the pub. It helped with building works including fitted shelving and a purpose built counter as well as the purchase of a fridge and freezer.
“The shop has been a lifeline to the village and is a much needed amenity.” Regional advisor for Pub is The Hub Reg Clarke said: “This village shop is already proving to be a real asset to the local community.
During lockdown in March, the pub which has been run by wife and husband Jane Johnson and Steve Johnson and daughter Natalie Dyson for the last nine years, decided to set up a telephone and online food ordering service. Customers could pick up a box of groceries that included meat, fish and local produce outside the pub and pay online or with bank transfer to ensure social distancing.
“Jane, Steve and Natalie really went above and beyond to help the local community during these recent difficult times. “It takes a lot of commitment to do a project like this while running a local pub during a pandemic.”
Down But Not Out: Why Lockdown Takeaways Could Present A Positive Long-Term Opportunity For Restaurants By Fionn Hart, UK Country Manager at Flipdish (www.flipdish.com) With the UK in the midst of a second national lockdown, many restaurants have been fighting a battle to survive these challenging times so that they can begin to thrive again when Covid19 no longer casts its shadow over the hard-hit industry.
resiliency during the first lockdown by introducing or investing further in their delivery offering as a means to stay afloat. Even once restaurant doors opened to customers once more, many kept up their takeaway service as an extra revenue channel and as a way to reach customers who preferred to eat in the comfort of their own home.
Customers generally spend more when ordering food on digital platforms than they do with in-person transactions. Many customers are comfortable adding more items when they’re placing an order by themselves and have plenty of time to browse before making their choices. Simply having an online or takeaway app offering already drives up revenue.
And while the takeaway service may be familiar to many, for those businesses who decided against a takeaway service earlier in the year, this second lockdown presents a valuable opportunity to adapt to current hospitality rules and consumer needs.
New lockdown rules will undeniably present hurdles for restaurants and pubs, but with the correct strategy, they can keep operating. As with the first national lockdown, businesses can still remain open for takeaway and delivery, which presents owners with a source of revenue throughout the coming weeks if they can attract customers and encourage a higher spend with each takeaway.
The demand for takeaway is healthy: not only do consumers value the convenience of a takeaway service, restaurants and pubs are at the heart of many communities throughout the UK, and customers who love their local restaurants have historically rallied to support them during times of hardship like during the first national lockdown. Orders of Chinese and Indian food more than trebled from March to April at the start of the first national lockdown, whilst fish and chip orders shops doubled. If this lockdown is anything like the last, the takeaway trend is only set to continue.
But to boost revenue further and drive up order values restaurants could consider meal deals, bundles and set menus or offer customer loyalty schemes and discounts to build trusted relationships and keep local supporters ordering more frequently. If using an online platform, businesses can quickly look at analytics to see if these tactics are effective and adjust as necessary. Importantly, with an online takeaway service, restaurants have the ability to take control of their business and have a guiding role in pushing sales and retaining customers despite initial feelings that control has been taken away by the lockdown announcement.
This time round, the pivot to takeaway will not be so alien as many businesses, from the humble village pub to high-end restaurants, proved their
But takeaway service should not be seen as a short-term lockdown fix. Both the takeaway veteran and the novice can benefit long-term from investment in takeaway offerings, whether they integrate the service into their website or have their own takeaway app.
To turn the key and lock up after the last service this week will undeniably have been difficult for restaurant owners, but with the correct strategy, these local heroes will be able to keep revenue flowing while providing for their local community. The future may be uncertain, but businesses that can adapt to lockdown measures and adopt a future-proofing mindset will be more prepared to cope with any further Covid-19 curveballs, build a broad and loyal customer base, and emerge after the pandemic, ready to flourish.
Changes to Tax System Could Give Pubs A Chance Against Cheap Supermarket Booze The launch of a public consultation by HMRC and the Treasury on how best to change the system of taxation on alcohol in the UK is the ideal opportunity for the Government to take bold action to protect pubs from closure, according to CAMRA. The consumer organisation, which represents 180,000 beer drinkers and pub-goers across the UK, wants to see a lower rate of duty charged on draught beer. This is designed to help level the playing field between the price of beer sold in social, community settings and cheap supermarket alcohol con-
sumed at home. Taxing beer at a different rate when it is served in pubs and social clubs hasn’t been possible under European Union rules – but is now an option for the Government as the UK leaves the EU. Commenting CAMRA National Chairman Nik Antona said: “Targeted action to reduce the price of a pint specifically for pub-goers would give community pubs a fighting chance to stay open, alive and thriving in the months and years ahead.
“The UK has one of the highest rates beer duty in Europe. As a result, publicans have been faced for many years with the unfortunate choice of either raising prices or closing their doors . This has only been exacerbated by the COVID-19 crisis, which has further eroded dwindling profit margins. “A preferential rate of duty on draught beer would be a real step towards supporting and encouraging drinking in the supervised, community setting of the local pub. It would also create and sustain local jobs and level the playing field between pubs and cheap supermarket alcohol – helping our locals at a time when they need it most.”
October Sees Over 21,000 Hospitality Job Losses November 2020
As England goes into a second lockdown, the latest figures from hospitality software supplier Fourth reveal the impact COVID-19 continues to have on jobs, with a fifth fewer sector jobs compared to a year ago. The latest study indicates that the number of job leavers continues to significantly outweigh the number of new starters, a trend seen throughout August and September, since the industry began reopening following the first lockdown. The study reveals: • There have been 500,000 sector job losses since January • There has been a 21% drop in overall staff headcount compared to October 2019 • There were approximately three leavers for every one starter throughout October • The total staff headcount across SMEs was down by 23.3% versus October 2019 • This is compared to large scale, national operators, where the drop in staff headcount was 16.8% versus October 2019 Fourth’s data, which has been aggregated from analysis of over 700 companies across the restaurant, pub, bar and QSR sectors, reveals that a further 21,337 hospitality workers lost their job in October, representing 7.5%
of the total workforce, which tracks in line with the previous three months. The pub sector experienced the least impact, with a 5% reduction in workforce, followed by QSRs with a drop of 6%, and restaurants with an 8% drop. The hotel sector was most impacted, with a 10% drop in workforce. Overall, the data reveals that the workforce shrunk by 21% in October 2020, versus the same month in 2019. Once again, the pub sector experienced the least negative impact, with a drop in labour of 18% over the course of the month. This was followed by QSRs, with a drop of 20%, and the restaurant sector with a 22% drop. The most impacted sector, again, was hotels, where there was a 24% reduction of labour when compared to last year. Unsurprisingly, the data indicates that SMEs have been hit harder than large, national operators when it comes to reducing staffing levels, suggesting that they have been required to make staffing cuts sooner. For national businesses, there was a drop in staff headcount of 16.8% compared to October 2019; this tracks against SMEs, where the data highlights a drop of 23.3%, versus the same period. Similarly, the pattern for scheduled working hours during October echoed the above, as large enterprises experienced a drop of 37.1%, compared to SMEs that suffered a drop of 47.7% in hours scheduled, compared
with October 2019. This could indicate that smaller businesses have been able to change their operating hours more straightforwardly to fit around restrictions like the 10pm curfew. Sebastien Sepierre, Managing Director – EMEA, Fourth, said, “October was another incredibly challenging month for the hospitality sector, with further Government-imposed restrictions impacting trading and consumer confidence. Whilst entering a second lockdown is incredibly difficult for the sector, we hope that the extension of the furlough scheme will provide essential support to businesses to enable them to get through the coming weeks and months. “Previously, the furlough scheme protected sector jobs and significantly reduced the number of redundancies. We are hopeful that the extension will see that trend continue and businesses will be further supported by the financial incentive to bring staff back from furlough that will come into effect in January. “When it comes to navigating this period, it’s vital that the whole sector is kept informed and given enough warning about what will happen when the lockdown is scheduled to end. Effective planning will be key to how operators emerge and best prepare for success as they come out of lockdown.”
Labour Leader Backs Forum Of British Pubs Founder Wins Three Year Business Rates Revaluation Fight End of Curfew Forum of British Pubs founder and pubs campaigner, Dave Mountford, and his wife Lorraine have won a landmark victory in challenging, and appealing successfully, a more than doubling of their pub Business Rates following a substantial increase in turnover.
Opposition leader Sir Keir Starmer has called for a rethink on the 10pm pubs curfew after the blanket lockdown ends in England, insisting it had not worked’. The Labour leader raised the prospect that he may withdraw support for the contentious policy, which could lead to a Tory back bench rebellion. The hospitality industry, along with non-essential retail, has been closed down until December as part of the national squeeze.
He suggested that closing times, and issue which sector leaders has raised on numerous occasions, should be staggered so people did not pour out on to the streets all at once, and indicated that off-licences should be shut at the same time to discourage after-hours partying.
Having taken over the Boat Inn at Cromford in 2012 they responded to a Valuation Office Agency (VOA) request for their financial figures in 2015. The annual turnover during the period had increased from zero when they took over the pub, to £600,000 when the VOA contacted them.
“I can understand what the government was trying to achieve to be honest, but it didn’t work, and we saw people crowding out at 10 o’clock. There’s a smarter way of doing this and I think if you were to stagger that time differently so that people left at different times it would be far better” he said.
The initial response from the VOA was to increase the Business Rates by 120% from £10,500 to £23,000 to be effective 2017.
On a radio station phoning earlier today, Sir Keir said he supported what the government had been ‘trying to achieve’ with the curfew, but it ‘didn’t work’.
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This was challenged by Dave Mountford, who undertook a full review analysis, and after three years finally won the VOA’s acknowledgement that their initial assessment did not consider the outperformance of the business. Using a more rational benchmark of a reasonably efficient operator they undertook a reassessment concluding with a reduced figure of £16,000. Commenting on the repositioning Dave Mountford commented, “It was not an easy process going through the challenge with the VOA, but we at least now have a template to support other pubs who may be facing similar issues. The Forum of British Pubs will be looking to help members is a similar situation and will be looking to the rating authorities not to penalise pubs that are performing particularly well.”
Furlough Extension Welcome, But 'Broader Support' Still Needed November 2020
An extension of the business rates holiday and the VAT cut is the “bare minimum” still required to ensure businesses survive the next six months despite the continuation of furlough, sector trade bodies have warned. Kate Nicholls, CEO, UKHospitality said: “Extending the furlough scheme is a big boost and will help secure hospitality jobs in the medium term across the whole of the UK. Keeping jobs alive during this lockdown and throughout a bleak-looking winter period, which is likely to see businesses trading under severe restrictions, is key to the future survival of the sector. “Hospitality is facing a tough winter ahead, though, and businesses will need additional support if they are to survive. We will need enhanced grant support to keep venues alive and a solution to the ongoing rent debt problem that continues to linger over the sector. These must come alongside a clear roadmap for a return to business. Without these, the extended furlough scheme alone is not enough to keep hospitality alive and will have been a wasted investment of public funds. “Surviving the winter is just the first step, too. Beyond that we need action to ensure that businesses can be
revived and the sector can play its part in rebuilding the economy. Extending the VAT cut and business rates holiday, coupled with extensive Government promotion of tourism and hospitality, will be the bare minimum required.” Neil Pattison, Director at Caterer.com, the UK hospitality industry job board: “The Chancellor’s decision to extend the furlough scheme until the end of March 2021 is hugely positive news for the hospitality sector and will help keep many jobs. However, beyond this, the industry needs immediate, clear action to keep businesses going. The longer uncertainty continues, and the trade is inhibited from operating, the more likely it is that hospitality workers will turn to other sectors for employment. More than two million applications have already been submitted to Caterer.com’s Hospitality Redeployment Hub – which helps hospitality workers find new roles. As businesses continue to make difficult decisions about the future of their workforce, they’ll also be forced to reduce the number of new workers they bring into the sector. The Government must help prevent the industry from missing out on a generation of hospitality workers, and ensure that the sector can resume trading as soon as possible by removing the rule of six and 10pm curfew once lockdown has been lifted.”
Pub Is The Hub Pub To Feature In TV Series Saving Britain’s Pubs A publican who is appearing in Saving Britain’s Pubs with Tom Kerridge, which started on BBC Two this week , says her pub which opened a village store, supported by Pub is The Hub, is a vital resource for local people both in and out of lockdowns. The White Hart in Chilsworthy, Cornwall is to feature in the show with famous chef and publican Tom Kerridge, who is determined to show the challenges faced by pubs hit by the impact and closures of Covid-19. Despite the challenges facing their own business publicans Amy and Ian Durnall have already won a BII Heart of the Community Award for helping their local community during the first lockdown. Amy applied to feature in the TV series, as she wanted to grow her business and help ensure it was sustainable moving forward. The series was originally planned to look at the challenges faced by pubs before Covid-19 but the filming, which was set to last three to four months, stretched to nine months due to the impact of the pandemic. Amy and Ian have been at the pub since September 2017 and immediately invested in refurbishing and improving drinks and food served in the pub. They
were rewarded by being recognised as Cornwall Kernow CAMRA Pub of the Year 2019. There are no other services in the pub’s village of Chilsworthy so the couple try to support the needs of local people as much as they can, so far opening a village shop and a printing facility. When the first lockdown came into force the shop became increasingly important to the local community with Amy taking on door-to-door deliveries of groceries and takeaway food to the most vulnerable. “The shop is about being part of the community and being community focused,” she said. “We are in a rural community and some people are at a vulnerable age. I am a personal shopper delivering groceries and takeaway food. The pub was massively essential in the first lockdown and we continue to support our local customers through this second lockdown.” Amy said that she believes that the next six to 12 months will be crucial for the whole hospitality sector. But she added that it is important for pubs to continue to support their local area. “Even with the door shut you feel you need to support the community. We felt it was essential that we stayed open with food and the shop,” she said.
Pubs Step Up Again To Support Communities Through Second Lockdown Pubs across the country have stepped up to help their local communities through the second national lockdown. Once again, many have pivoted to offer essential supplies to residents, deliver food parcels to the elderly and vulnerable, and boost local morale and mental wellbeing with online quizzes and chats. PubAid co-founder Des O’Flanagan said: “This second national lockdown, coming hot on the heels of other restrictions, is hitting pubs hard – though this time, licensees and their customers are better prepared. Many pubs have continued to offer the takeaways and deliveries they started in the first lockdown, so they’re already up and running for this one. “Pubs’ support for their communities is both physical, as they provide food and other vital supplies, and, just as importantly, emotional, with many pubs offering a friendly face and a chat to elderly and vulnerable people who would otherwise feel very isolated. The nation’s mental wellbeing was a big concern during the first lockdown, and pubs, as the social hubs of their communities, can help us all to stay connected over coming weeks.” The Roebuck, Mobberley, part of the Cheshire Cat Pubs & Bars group, was ready to turn itself back into the successful ‘pub hub’ from the first lockdown. It is again offering its popular ‘Just Heat’ meals – pub favourites, recreated for home dining – takeaway Fish & Chips on Thursdays and Fridays, and a range of sausage rolls, pies, local cheese, eggs and other goodies. The team has also introduced some festive twists including the ‘12 Wines of Christmas’ and hampers of local produce – with an order for 90 already placed by a local company. Owner Tim Bird says: “Customers have welcomed our efforts to bring some early festive cheer to this rather depressing situation. “Everything we did during Lockown 1 was about keeping our pubs visible and relevant by supporting our local customers and communities. They told me that we helped to create some good lockdown memories locally, so we’ll be aiming to do the same for the rest of this month.” The Bowgie Inn in Crantock, north Cornwall, is focusing on helping people’s mental wellbeing during the lockdown. Making the most of its position overlooking
Crantock beach, owner Sally Pickles is taking people on daily virtual walks, via Facebook live streams. During Lockdown 1, the Bowgie Inn walks were enjoyed by half a million people around the world, who tuned in to benefit from the calming effect of the beautiful coastline and sounds of the ocean. Sally is also restarting free, weekly live yoga sessions, as another way of helping people combat their anxieties around the pandemic. Dinnerstone in Saddleworth is working hard to keep local homeless people warm and nourished as the nights grow colder, with a Compassion During Covid drop off point at the front of the pub. Licensee Charles Brierley and team members from Dinnerstone and sister pub The White Hart in Lydgate are requesting donations of essential foods and ingredients to create tasty nutritious meals, which they will distribute to homeless people in Greater Manchester. They are also appealing for warm clothing and sleeping bags and have raised £350 in online donations. At The Red Hart in Blaisdon, Gloucestershire, licensee Sharon Hookings is helping the community in a different way to Lockdown 1. She says: “This lockdown feels different, with different needs locally; there’s not the same demand for the village store we operated in the pub last time. However, we’re doing shopping for any vulnerable residents who need it and offering takeaways over the weekend and a selection of fresh bakery goods every Friday afternoon.” The pub is continuing its weekly quiz on Zoom, offering takeway pizzas with £2 from each sale going to a local special needs school. The Hope in West Norwood has brought back its popular takeaway service from Lockdown 1, including Pie & Mash and a Sunday Roast. They are also able to offer free roasts to a number of deserving people each week, thanks to donations from local residents and businesses – West Norwood Football Club provided four meals last week. During the first lockdown, the pub provided free meals to families, people isolating with COVID and key workers. At The Dog & Parrot in Eastwood, near Nottingham, owners Kathryn & David Boam are again supporting local vulnerable residents by shopping for groceries, collecting prescriptions and offering a friendly face and voice – socially distanced. During the first lockdown, the pub acted as a vital hub, helping residents who were shielding to stay physically and mentally well.
Pubs and Restaurants Urged To Increase Security During Lockdown A fresh warning is being issued for pubs and restaurants to double up on security measures for the month-long lockdown to avoid the spate of break-ins seen during the first lockdown in March.
further stress and misfortune as has been seen before.
In March and April many closed premises were targeted by thieves using the quiet time to attempt to steal alcohol, money, and charity boxes – causing damage to vacant properties.
• Reinforce hard deterrents such as considering boarding up back doors, cellar entrances and weak points • Add extra protection to front doors and windows • All alcohol should be taken out of view, perhaps into the cellar or off site • Remove all charity cash boxes • Leave tills empty and open • Check alarms and CCTV are working • Draw curtains and secure inner doors • Add signage to windows to say you have removed all alcohol, food and cash from the premises “It’s terrible that we are having to issue this advice, but we will see licensed premises targeted for alcohol and cash as we did before. I am personally worried that if the lockdown deepens, then more premises will be targeted for food and alcohol – so the time is now to go into lockdown mode!”, concludes James Ritchey
During the previous lockdown pubs like The Bank in Westhoughton near Bolton were broken into together with 4 surrounding premises. Thieves were after alcohol and cash from charity collection boxes. “Because premises are generally closed and empty, it’s easy pickings for those looking to profit from this time of hardship. Our advice is clear – reinforce all security measures before you are targeted!”, says James Ritchey from CCTV installer CCTV.co.uk With the busy week coming to a close, where pubs and restaurants rushed to sell of stocks of food and beer, security might have been overlooked. However, it is now important to readdress measures to prevent
Pubs and restaurants are advised to consider these steps to protect their premises:
Caterer, Licensee & Hotelier
How Hospitality Businesses Can Motivate Staff To Take On New Roles and Weather the Covid Crisis Chris Farmer, leadership and management training expert and founder of Corporate Coach Group (www.corporatecoachgroup.com), discusses how businesses in the hospitality industry can keep teams on board during these difficult times and ensure staff remain motivated. While the latest lockdown has been yet another hammer blow for the hospitality industry, what the last seven months have shown everybody is that if we stick together setbacks can be overcome. The coronavirus crisis is an economic extinction event which has the potential to wipe out businesses which have dominated the marketplace for many years. As a result, many have had no choice other than to adapt how they operate in order to survive. Although times are tough it’s all about creating a platform from which you can grow and dominate the marketplace of the future.
Key to surviving the next few months will be convincing employees to move into new and expanded roles. Taking on new responsibilities can be unsettling so it is important you ensure the transition is as seamless as possible. Instilling employees with the confidence that they have the skills to succeed in these new roles is imperative. Once they recognise this, they will begin to understand how they can positively contribute and support the business going forward.
Desire for a better future is a motivator. Desire will cause people to act. And desire is a positive emotion
Taking on new roles brings about a fresh set of challenges though which can lead to people feeling overwhelmed and demotivated. It is therefore important you demonstrate to people that there is light at the end of the tunnel and the actions they take now to help the business will lead to success down the line.
If you allow your language to be filled with too much anger about recent events and the way the government has handled the coronavirus crisis, then that too is a negative motivator, and will have similar effects on the morale of the team. As a result, you must be very cautious about the way you speak to staff about the future of your business.
THREE WAYS TO MOTIVATE PEOPLE There are three human emotions to motivate people: Two are negative motivations and one is positive. The three motivational emotions are: fear, anger and desire. Fear is a motivator: Fear makes people act. But it is a negative emotion
Anger is a motivator: It stirs people into action. But anger too is a negative emotion
Contact Tracing and the GDPR
By Robert Cohen, barrister at 5 Essex Court (www.5essexcourt.co.uk) As if COVID-19 had not already made life hard enough for the hospitality industry, recent news stories have highlighted that businesses may also be running a GDPR risk. In particular, reports indicate that the operators of Wagamama have been reported to the Information Commissioner (ICO) because of their handling of test and trace data. What then is the law on this issue, and should businesses be worried? The GDPR, of course, applies to all companies or people processing personal data. Businesses are likely to already have policies in place to address it. But those policies may need to be updated in the light of COVID-19. Collecting and storing the names and addresses of customers does involve ‘processing’ their personal data. All such processing must be carried out in a way that complies with the GDPR. Of course, many businesses have sub-contracted the means by which they collect contact tracing details to other companies. This is fine, but it does not mean that the GDPR issues go away: the original business is still required to comply with the law. Anecdotal evidence suggests that some organisations have treated the names and addresses that they now hold as being a marketing windfall: an opportunity to get to know their customers and to tailor PR opportunities. This is really dangerous for the businesses concerned. It may get them on the wrong side of a hefty ICO fine or lead to court action. The GDPR says that when a business processes personal data it must do so “lawfully, fairly and in a transparent manner”. Such businesses must also make sure that
It is best to motivate people by keeping our language positive and by avoiding too much expression of anger and fear. If you allow your language to be filled with too much pessimism and fear of what the future will bring, then that is a negative emotion and you may accidently motivate your staff to look for the exit door. They will be motivated to ‘leave the sinking ship’.
USING WORDS TO POSITIVELY MOTIVATE You should explain to your staff that your goal is to weather the storm by adapting and changing to the immediate situation. Tell them that nothing lasts forever, and that includes government lockdowns. It’s all about reinforcing the message that although times are tough now it’s about putting yourselves in a position to become the new dominant forces in the industry once the circumstances improve. If we want to inspire our staff to take on more varied roles we must use this type of positive motivational language ensuring they remain with you and stay committed to the cause.
personal data is “collected for specified, explicit and legitimate purposes and not further processed in a manner that is incompatible with those purposes”. It is a breach of these principles for a company to say that they are collecting personal data for contact tracing and then to use it for marketing. Doing so is not ‘fair and transparent’ and involves collecting data for a legitimate purpose and then using it ‘in a manner that is incompatible with’ that purpose. The possible issues do not end there. Data Controllers should be able to explain the lawful basis that they have for collecting personal data in the first place. Unfortunately, answering this question will depend where the business is located in the UK: each of the Home Nations has adopted slightly different requirements. However, it will usually involve businesses being able to explain that they are required by law to collect the data or that they are collecting it for the purposes of legitimate interests that they are pursuing. It is also unlawful for a business to collect more personal data than is required or to retain the data that they collect for more than a limited period. Still more risks arise from security: any personal data that is collected must be stored in a secure manner. The ICO are aware of this issue and have issued guidance on the subject. That guidance, sets out a number of helpful suggestions. For instance, it indicates that contact tracing data should not normally be retained for more than 21 days. The ICO are likely to be understanding of isolated errors. But they will be much less tolerant of businesses which try and feed the data they collect into their marketing efforts: the regulation of electronic marketing is an area in which the ICO have always taken a robust approach. Is there a way round this? It is true that if a customer is given a completely free choice they can consent to their personal data being stored for a longer period and for marketing purposes. However, the ICO have regularly reminded companies that this must be a genuinely free choice. It is not acceptable to tick the consent box in advance, or to require individuals to opt out. It should also be de-coupled from the contact tracing process so that it is easy to provide contact tracing details without agreeing to marketing. The last thing that anyone needs at the moment is further costs and problems associated with COVID. The easiest way to avoid GDPR issues is by insulating contact tracing data from the rest of the business.
Forum of British Pubs Welcomes Government’s Commitment to Consult On Review of Pub Code Adjudicator Responsibilities The Forum of British Pubs (FBP) has welcomed the Government’s report issued on 3 November covering the Statutory Review of the Pubs Code, and the Pub Code Adjudicator 2016 to 2019. During the period the FBP has lobbied hard to improve the awareness of the terms of the Pubs Code, and to increase the powers of the Pubs Code Adjudicator to enforce compliance of the code by the big pub owning companies (Pubco’s). In particular the FBP has sought to put a spotlight on the obligation of the Pubco’s to offer Market Rent Only terms to tenant landlords and the fact that so few, if any true MROs had not been achieved. In setting out recommendations Paul Scully the Minister for Small Business, Consumers & Labour Markets Minister for London noted ‘the complexity of the legislation can be a barrier to tied pub tenants accessing their rights if they are unaware of, or misunderstand, the options open to them at certain times’. Guidance relating to the Pubs Code Adjudicator’s
role centred on the use of external arbitrators in the event of disputes, and on enforcing compliance with the code.
Minister is taking a proactive and consultative approach to getting this right now and we look forward to working with him and his team.”
Notwithstanding the recommendations, the Minister also undertook to consult with stakeholders on further changes, which has been strongly welcomed by the FBP.
Dave Mountford added, “We are obviously pleased that the Government intends to consult on the suggested amendments to the Code and look forward to working with Paul Scully, with whom we have forged an excellent relationship since he has been in his position. During the original consultation on the Code, true tenant representatives warned that the PCA needed to be robust and ready to address the systematic abuses that resulted in the need for the legislation. We are consequently, not surprised that it has failed to achieve its two main principles, due to the lobbying from the pub owning businesses that watered it down so much. However, we now have the opportunity to get the Code working in the way that Parliament intended and provide the transfer of profit that means the tenant can possibly survive in this unprecedented times.”
Speaking on behalf of the Forum for British Pubs, Ian Cass and Dave Mountford added their comments. Ian Cass said, ““The FPB have been pointing out the issues with the Pubs Code and the Pubs Code Adjudicators role within it for a long time now. The frustration is that in order for it to work as Parliament intended to protect and support pub tenants, the PCA could have acted differently and reported the issues preventing the Code doing that back to the Minister at any time, with the result that changes could have been made. Its good to see that having been made aware of the issues and potential solutions the
The Bird In Hand Wins Top Community Award
The Bird in Hand in Wreningham, near Wymondham, has been awarded the top accolade of Business Community Champion of the Year at the South Norfolk Community Awards 2020. Pub is The Hub sponsored the Business Community Champion category, which recognised pubs who have gone above and beyond to help their communities during lockdown. This year the council’s annual Pub of the Year competition was replaced by a community award to reflect the impact of Covid-19. As part of its close association with South Norfolk District Council, Terry Stork, Pub is The Hub’s East Anglian advisor, takes part in choosing the winner of the annual pub competition. This year’s virtual event saw Alex Brake and his sister Lizzie Brake, the
co-owners of The Bird in Hand given the good news of their win during an interview on the council’s social media channels. During lockdown and throughout the pandemic Alex, Lizzie and their team continued to support the local community. They organised fundraising for the elderly, a takeaway meal service, delivered hot meals to the most vulnerable, gave 400 toilet rolls to the community, sent 100 food parcels to the Norfolk and Norwich University Hospital, and had free soup and rolls available for those most in need. Terry Stork said: “Big congratulations to The Bird in Hand team on this much-deserved award. This is truly a pub at the heart of its local community, providing services to local people that go far beyond just serving food and drink."
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Fertile Ground for Potential Disputes: Dealing with Commercial Contracts During The Second Lockdown
By Clive Greenwood, partner at law firm Lewis Silkin (www.lewissilkin.com)
Office didn’t offer any assistance to businesses on how to deal with their commercial contracts. All this is fertile ground for potential supply chain disputes in the hospitality sector. For example, we can foresee problems arising in relation to goods ordered and delivered before lockdown which will perish on the premises or in a warehouse before the sanctions are lifted; disputes regarding goods ordered but which cannot be delivered or used while the restrictions are in place; pre-paid events being cancelled, and refunds demanded. So, what are the key steps that businesses need to take to prevent disputes arising?
REVIEW THE CONTRACT A party that fails to perform a contract may not always be in breach and liable to a claim by the other party. Whenever there are difficulties with performing the terms of a contract, the parties should: The second English lockdown has come as a body blow for many businesses in the hospitality sector. The Government-enforced restrictions mean many premises are again empty, workforces are operating remotely or on furlough and it has become impossible to provide certain services. The Government has offered some support and legal protections for struggling businesses but is not able to introduce substantive laws to assist businesses with their supply chain commercial contracts. On 7 May 2020, the Cabinet Office produced a “Guidance on responsible contractual behaviour in the performance and enforcement of contracts impacted by the Covid-19 emergency”. Quite sensibly, the guidance recognised that commercial parties may find it difficult or impossible to perform their contracts and suggested that adjustments in contractual arrangements should be considered to avoid disputes escalating. The sentiment is to be applauded, but the guidance issued by the Cabinet
• review the contract and assess whether there are provisions which may excuse performance in certain circumstances or a force majeure term which may permit termination or suspension of the contract or the obligation; and • consider whether the contract may, as a matter of law, be discharged entirely because it has become impossible to perform. Don’t assume that there is an obligation from which there is no escape without breaching the contract. Review the contract with a fine toothcomb and assess if there are options for avoiding or delaying obligations.
• there is “consideration” for the variation; and • they comply with any requirements for amendment as set out in the existing contract; and • the variations comply with any applicable law. An essential element of contract law is that the recipient of a promised benefit must have been given something of value in return for that promise. If A promises to do something for B, then B can only force A to deliver what was promised if B has promised to give something in return. If there is nothing promised by B, a court will not force A to fulfil its promise. Check written contracts for terms setting out how variations are to be made. The contract may stipulate that the terms can only be amended in writing and any amendments must be signed by the parties. Such provisions are often referred to as “No Oral Modification” or “NOM” clauses.
INAPPROPRIATE PRESSURE TO AGREE In the supply chain, there are, regrettably, parties that seek to put pressure on the vulnerable to agree on contract variations. English law recognises that circumstances do exist where a party should be relieved from an obligation to perform because it was subjected to threats when the obligation was agreed. If “illegitimate pressure” is the “cause” of a party agreeing to a variation, that party may succeed in persuading a court that the amendment is void.
ENSURE THAT ANY VARIATIONS ARE BINDING
If obligations cannot be performed, parties must exercise careful thought and precise execution when considering the possibility of varying the terms of a contract.
There is no escaping the fact that the second lockdown in England has put enormous strain on thousands of businesses in the hospitality sector. For businesses to survive, and in order to avoid legal disputes, commercial contracts do need to be reviewed, parties need to cooperate, and amendments need to be made with care.
In most cases, parties can make legally enforceable variations to their contracts provided that:
Cocktails Ready To Fizz Again Operators and suppliers have a great chance to reignite cocktail sales when pubs, bars and restaurants emerge from lockdown—but only if ranges reflect the new realities of drinking out.
Research for CGA’s ‘Mixed Drinks Report’ series has shown the relentless growth in cocktail sales before the arrival of the pandemic, including near-double digit growth in 2019. But sales have lagged behind other categories since venues reopened in July—reflecting a shift away from high-tempo and group occasions and the major impact of the 10pm curfew on the late night sector. Because on-trade cocktails are difficult to replicate at home, drinkers are likely to be eager for them when hospitality opens again. The pre-Christmas market will be very different this year, but as CGA’s director of client services Jonathan Jones told the Morning Advertiser recently, there is a good opportu-
Don’t Delay Combi-Cleaning, Warns Rational Rational is warning that it’s essential for kitchen staff to follow the cleaning procedures recommended by their machine’s manufacturer in order to keep combi steamers operating safely and efficiently. The market-leader says that, in the wake of the COVID-19 pandemic, some operators are choosing to delay cleaning in order to save money. “We are already seeing an increase in service call-outs arising from this,” says Trevor Lath, national service director of Rational UK. “It’s a problem that will be affecting all combi steamer brands,” he adds. Typically combi steamers should be cleaned every day as part of the kitchen routine. Most quality machines have self-cleaning programs that make what would be a time consuming and unpleasant chore effortless. On Rational’s new iCombi Pro the iCareSystem tells operators when they need to run the programme to clean the combi, so it minimises the use of chemicals – because it only asks for a clean when it’s necessary. The iCareSystem also deals with scale, so there’s no need for a separate water treatment system, or for expensive professional descaling. “The problem is that some operators are ignoring the iCareSystem’s alerts, on the assumption that delaying a clean and descale will save them money and won’t really do any harm,” says Lath. “This is not the case.” Deferring cleaning routines will lead to the build-up of dirt and scale, which may compromise cooking results, increase energy consumption and running costs and ultimately lead to
nity to adapt cocktail menus for more relaxed, food-led and small group occasions. Adapting serves, responding to pent-up demand for indulgence and using draught or pre-batched drinks will be among other ways to unlock sales from returning consumers.
The latest edition of CGA’s Mixed Drinks Report is available now, it explores the threats and opportunities facing the mixed drinks category in the wake of COVID-19. The report combines CGA’s volumetric data with consumer opinion across a nationally representative sample of 1,000 cocktail drinkers to give you the insights required to confidently shape your mixed drinks strategy. To learn more about how the Mixed Drinks Report can help suppliers and operators drive sales of cocktails and mixed drinks, contact Jonathan Jones at email@example.com.
equipment breakdown. If a descale becomes necessary it could cost hundreds of pounds. There are additional risks: the Rational detergent cleaning tablets don’t just clean and descale the machine, they also break down fats and grease, preventing drains from blocking and subsequent kitchen floods. “At the very least, you’re looking at unwanted costs and unwanted downtime,” says Lath. “Worst case scenario, you could block drains, flood the kitchen and damage the appliance permanently.” By making the equipment unsafe, not cleaning the combi may even compromise HACCP. “The answer is simple,” says Lath. “Follow the machine’s alerts, or the manufacturer’s guidelines, and run the cleaning program when it’s required.” HACCP data available from the iCombi Pro combi-steamer and via Rational’s ConnectedCooking platform will give the operator a comprehensive summary of the combi steamer’s daily operation, including the number of cleaning programs that have been run during a specified period. RATIONAL is the leading provider in hot food preparation equipment and, with the iVario multifunctional cooking system and the iCombi Pro combi steamer, the company delivers 95% of all conventional cooking applications. Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations and webinars, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com
SIBA Business Awards To Highlight Brewers & Suppliers That ‘Adapt and Overcome’ Pressures of Covid The SIBA Business Awards 2021 will now include two new categories for the extraordinary resilience shown by the beer and brewing industry in the face of Covid lockdown and social distancing measures. The new categories for Covid Brewery Initiative and Covid Supplier Initiative seek to highlight those businesses making the best of a very tough situation for independent breweries, pubs, bars and bottle shops, and the communities they support. The SIBA Business Awards seek to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more eco-friendly, innovative or successful, as well as naming the UK’s best bars, restaurants and retailers of craft beer from independent breweries. The award for UK’s Best Independent Craft Beer Taproom will also return in 2021 following its introduction last year. “2020 has been an incredibly tough year for independent breweries but what has been hugely impressive has been the ability of businesses to adapt and overcome the pressures of Covid, and the many obstacles
that have been thrown at them. We are acknowledging this changing environment with the introduction of two new categories specifically relating to Coronavirus, but I equally look forward to seeing the entries across our other categories as lots of amazing work has flown under the radar this year. The independent brewing industry may be under attack on many fronts, but so many breweries are proving they can meet any challenge put in their way, and these awards seek to highlight and reward those businesses.” Neil Walker, SIBA Business Awards Chair of Judges. The SIBA Business Awards are unique in being both free to enter and judged by a panel of independent beer industry experts, managed by not-for-profit trade association the Society of Independent Brewers. The craft beer retailing, restaurant and bar categories highlight the fantastic work being done to promote British independent craft beer, and are open for entry by businesses across the UK. To find out more or to enter the awards visit www.siba.co.uk/business-awards
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Festive Ordering Christmas 2020: How to Prepare for the December Trading Period 18
tions and advertisements, so be sure to utilise menu mechanics like featuring images, cocktail descriptors or food-pairing recommendations, as well as communicating specials or deals via chalkboards, to guide consumers towards margin-enhancing drinks offers. • Adapt – every challenge is an opportunity. Organise your tables and sittings in line with the latest guidelines for your area and early curfew (if applicable) to maximise capacity and revenue. Consider expanding your window of opportunity, by catering to new occasions like brunch or afternoon tea. You can even implement dynamic pricing strategies, such as splitting Sunday-Wednesday and Thursday-Saturday, or offer incentives for offpeak bookings to fill quieter periods.
The festive season approaching. Ordinarily most operators will have been planning for the Christmas mayhem for months. But these are not ordinary times! Pre-pandemic consumers and operators approached the festive season with a sense of excited anticipation and a clear idea of what to expect. However, this year is looking a lot less predictable with potential restrictions on table sizes and number of sittings due to social distancing. With Christmas plans so uncertain, consumers will be looking to outlets more than ever to embrace traditions, spread some festive spirit and give them something to look forward to. And there is good reason to cheer. The UK economy grew by a record 15.5% in between July and September as the country emerged from lockdown. The rise in this third quarter marks the UK’s sharpest quarterly expansion since records began in 1955. What was so significant during this 3rd quarter which saw a record increase? “Eat Out To Help Out” (EOTHO). This fantastic initiatives which ran from 3 August to 31 August saw over 100 million meals sold, enabled 200,000 hospitality staff to return to work saving the government £150 million on furlough costs alone, and although the scheme cost £500 million to the government £250 million of that was returned to the Treasury in tax. This is a clear indication of the public’s desire to return to normality, and what is more normal to the public than the festive season! While the second national lockdown saw on-trade operators close their doors for a month, there is an opportunity to use this time to prepare for the December trading period. There is likely to be consumer demand to get together and make the most of the Christmas season once restrictions are lifted. Consumers recognised operators’ hard work in creating a safe environment after the first lockdown, which grew their confidence and translated into sales in August and September. While one in four consumers are confident about visiting the on-trade this Christmas, it’s important to encourage those still unsure and therefore incentivise them to visit in December. Operators have already had to adapt to government guidelines and changing consumer behaviour but, this month, attention should be focused on planning your festive offering ahead of this critical trading period. A recent study by food service supplier Bidfood revealed that this year we can expect a ‘traditional Christmas with caution’, involving socially distanced small gatherings, single serve food or personal buffet platters, as well as celebrating truly British traditions. One of the consumer behaviours that has come out of the pandemic has been the rise in desire to ‘support local’–from supporting local producers and busi-
nesses, to spending on UK experiences and British getaways. Whether it is due to the consumer’s desire to support the UK economy, or lockdown reducing international business and travel, people are really focusing on celebrating Britain and what it has to offer. Just over a quarter (26%) of consumers are looking forward to a Christmas meal that upholds true British tradition with all the trimmings – whether they dine in or venture out.T he research illustrates that really, this isn’t a year or fancy product innovation, but instead, that in these uncertain times, many of us are looking for touches of comfort to make us feel good. Whether that’s festive favourites, winter-spiced options, or mince pie variations and Christmas puddings to tempt consumers. We here at CLH News caught up with a host of different caterers and industry experts for their lastminute tips and advice on how to survive the next few weeks and emerge with a healthy bottom line as we move into 2021. As the UK’s leading pub, cider and beer business, HEINEKEN UK has compiled insights and tips to help operators prepare, maximise sales and deliver a memorable experience in December.
1. PLANNING AND PREPARATION Every trading day is important, but last year six out of the top ten trading days for wet sales were in December and the first weekend of December 2019 saw sales higher than the previous three years. Mad Friday (the Friday before Christmas Day) had the biggest single day sales in 2019 and were 36% higher than the previous Friday; clearly this is a huge moment to boost revenue. • Promote and Advertise. Ensure your venue and Christmas menu is well advertised on your website and amplified via social channels like Facebook, Instagram, and online marketplace platforms to help consumers find out about your festive offering . Consider including imagery to attract attention and bring your offering to life. Over half of consumers who tried new drinks last Christmas were influenced to do so because of promo-
2. BUILDING CONSUMER CONFIDENCE For many, Christmas is the time to get together, usually characterised by family meals, office parties and New Year celebrations. While many consumers are looking for a return to normality, 45% still do not feel confident about visiting on-trade venues. It’s vital to implement and communicate strategies that will strike a balance between enjoying the festivities they’re used to and making them feel at ease this Christmas. • Contactless Payment & Table Service. Meet new social distancing and hygiene standards by employing valuable technology solutions. Eliminating the need for physical contact, Swifty is a new payment, loyalty and reservation app that will allow customers to view your Christmas menus, order and pay at the table, as well as book in advance. You can also gather insights into your customers’ purchasing behaviour by monitoring peak sales periods, buying preferences and demographic information. This will help you stay agile in meeting consumer demand in December. • Pre-Ordering & Pre-Booking. A fifth of consumers are more likely to pre-book for festive occasions this year than last, and 13% would pay more for a pre-ordered meal over the Christmas period. Having a robust booking system in place that allows consumers to pre-book and pre-order will help you deliver a seamless customer experience and manage both the covers and space in your venue effectively. Reassure your customers by providing flexible booking T&Cs where possible. • Quality. Customers are willing to spend more at Christmas, so the quality of your drinks, venue and overall atmosphere is critical. Having Covid-19 safety precautions in place and venues’ hygiene / cleanliness levels topped the list of important factors boosting guests’ confidence and driving decisions on where to visit. Reassure customers you have a strong handle on health and safety, while implementing a good cellar management routine to ensure the drinks served are tip-top – after all, we know a great quality drink inspires return visits. • Hello BEER is a mobile training app that can support you with pouring best practice as well as reducing wastage costs and maintaining staff engagement. Visit www.hellobeerapp.com
TOP CHRISTMAS TIPS Lee Hyde, Beverage Innovation Manager at MONIN UK says, “Christmas 2020, can still provide a wealth of opportunities for outlets looking to capitalise on the season but this year, more than any other, it will take some additional careful planning. So it’s essential to be organised to ensure wait times are kept to a minimum and that stock levels are maintained to keep consumers coming back for their favourite festive beverage.”. 1. Be inventive – It is possible that decorations will need to be paired back this year, so operators and bar tenders will need to find inventive ways to infer the Christmas spirit. Drinks can play a vital role here both through name and final serve and it’s a great way to have some fun, encouraging staff to get involved in creating and tasting a special festive menu. Whether concept led or a little more traditional, a drink’s name sets the consumer expectation. Be sure not to disappoint, the right vessel and garnishes are key to pulling off the wow factor. Frosty the Snowman’ or ‘ Rudolph’ hot chocolates are great hot beverage options, While an Elegant Flip or Sparkling New Year’s cocktail will offer a special to twist to something more traditional. 2. Make the most of the festive season – While Christmas offers a relatively short promotional period, it does provide a great opportunity to capitalise on ‘get it before it’s gone’ sales. Adding a range of concept led beverages and limited time offers are essential during this period but it’s best to keep it simple. Too much choice can make the decision making process confusing for customers and slow down service, adding to customer wait times. Focus on a few key beverages that really encapsulate what Christmas means at your venue. It’s also important to ensure, as much as possible, that drinks on seasonal menus can be adapted to become suitable for dairy free diets, so customers choosing milk alternatives can enjoy the same festive experience. 3. Don’t let waiting times dampen the mood – Increased footfall and track and trace, can mean longer queues and waiting times, especially when customers need to wait for table service. Keep customers in the festive spirit by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches! Alternatively consider preparing a No ABV Christmas themed cocktail in a Kilner jar which is ready to serve and will keep adults and children alike happy. 4. Tis the season…for family – Traditionally Christmas is about the whole family and while this year they may be getting together in is smaller groups, it’s important to remember to engage visitors of all ages. Special, single use or wipeable children’s menus will engage little ones, don’t forget to include drinks too. Consider providing a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as pretzels, chocolate buttons or cherries to encourage children to make their festive inspired drinks.
Cocktail Recipes, Cater for All with the UK's No.1 Gluten Free Gravy This Christmas without the alcohol Knorr® Professional Gluten Free Gravy Granules for Meat Dishes is the UK’s no.1 gluten free gravy*, with no artificial colours, preservatives, or added MSG. Our gravy is suitable for vegans, easy to prepare and with no allergens to declare** – with a great taste to compliment any roast. So with Knorr® Professional you can serve a gravy that caters for every customer and, when gravy is just so important at Christmas time, why would you use anything but the UK’s no.1 gluten free gravy?
We’re also passionate about supporting chefs to make the most from every meal they serve, which is why we partner with
some of the industry’s leading experts to create content to help inspire you and your menu. Our website has advice on topics from menu engineering, food safety and hygiene, through to recipes and practical, informative video content, plus so much more. Visit www.UFS.com/KnorrProfessional See the advert on the facing page for further details. *Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 11 Oct 2020). **This product does not contain allergenic ingredients which require declaration under EU
regulation 1169/2011 (Annex II).
Wilfred’s Rosemary and Bitter Orange Spritz: For the perfect 0% Spritz recipe, simply add 1 part Wilfred’s to 2 parts tonic water over ice, and garnish with a slice of orange and a sprig of rosemary.
Wilfred’s Mulled Wine recipe: A seasonal favourite for those looking for the kick of mulled wine but without the alcohol, warm Wilfred’s up in a pan, add a few slices of orange, a sprinkling of earthy spices such as cinnamon and nutmeg, and a touch of honey or maple syrup. Perfect for this festive season! Written by Chris Wilfred Hughes, founder of Wilfred’s Non-Alcoholic Aperitif.
Frosty The Snowman
Elegant Flip (Eggnog)
15 ml MONIN Frosted Mint Syrup White hot chocolate powder 420 ml milk Prepare the white hot chocolate and add in the frosted mint syrup. Top with whipped cream, candy eyes and a mini carrot nose.
20 ml MONIN Winter Spice syrup 30 ml MONIN Cloudy Lemonade 200 ml hot water Add all ingredients to a latte glass or heat proof vessel and stir. Garnish with orange segments studded with cloves.
20ml MONIN Tiramisu syrup 50ml Rye 20ml Cream 1 egg Add all ingredients to a cocktail shaker and shake thoroughly, strain into a chilled coupette and garnish with dark cacao powder or edible gold glitter.
New Years Sparkling Cocktail 20ml MONIN Blood Orange syrup 120ml Prosecco Add both ingredients to a champagne flute and stir gently. Garnish with thyme.
Wilfred’s Aperitif: All Spritz & No Alcohol Wilfred’s award-winning Non-Alcoholic Aperitif pairs perfectly with tonic over ice, for a British take on the classic Spritz. A best-in-class product, Wilfred’s is the 2020 Winner of the Great British Food Awards in the Non-Alcoholic Drinks category, and is also one of only a handful of non-alcoholic drinks to have ever been awarded 1-Star by the prestigious Great Taste Awards. Founder, Chris Wilfred Hughes, set out to reinvent the Spritz for the new era of drinkers, who want all the flavour of a great drink whilst still being good to themselves. Flavour and quality were of the utmost importance, leading to 2 years of experimentation and over 100 recipes to capture all the complexity of a great Spritz, but without the alcohol.
Inspired by his travels, Chris sourced botanicals from rare Japanese hibiscus to the English rose; but his journey eventually led him back to the flavours he associates most with home –rosemary from his mother’s garden, and bitter oranges from his father’s marmalade. The result is a balanced blend of natural rosemary, bittersweet oranges, rhubarb and clove, 0% alcohol and only 21 calories per serving. For the perfect Wilfred’s 0% Spritz recipe, simply pair Wilfred’s with tonic water over ice, and garnish with a sprig of rosemary. And for this festive season why not try our Wilfred’s 0% Mulled Wine recipe, by warming Wilfred’s in a pan, adding slices of orange, a few earthy spices such as cinnamon and nutmeg, and a touch of honey. Perfect for Christmas. See page 18. Visit: www.wilfredsdrinks.com
Enhance Your Menu with Clearwater’s Frozen Lobster Meat Canadian-based Clearwater Seafoods is one of North America’s largest vertically-integrated seafood companies, operating from oceanto-plate. This means Clearwater oversees its products every step of the way, from ocean: by holding shellfish licenses and quotas, to owning and operating its own vessels and processing facilities, and to plate: by providing delivery to its customers around the world. Clearwater prides itself on being a leading innovator in today’s seafood industry, through state-of-the-art harvesting and processing practices that have further strengthened the company’s commitment to delivering premium, wild-caught shellfish. From freezing products directly onboard Clearwater vessels moments after harvesting, to developing unique raw frozen formats that lock in freshness and taste. Take Clearwater’s Canadian Sea Scallops, a product recognized globally for its superior quality and taste. Sustainably harvested from the pristine waters of the Canadian North Atlantic and Marine Stewardship Council (MSC) certified, Clearwater Sea Scallops are shucked and fresh-frozen-at-sea onboard the company’s factory vessels within an hour of catch, without any additives or chemicals.
Clearwater's frozen lobster meat is produced using a specialized high-pressure extraction system, this raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. With no pre-cooking or shucking required, Clearwater’s sustainably fished Claw & Knuckle Meat comes in a 227g vacuum-packed pouch, making delicious lobster risottos, pastas and lobster rolls. Clearwater is also paving the way for shellfish innovations through the company’s subsidiary, Macduff Shellfish, based in Scotland. This holds true for Macduff’s Langoustines, a staple in kitchens across Europe that are prized for their delicate flesh and sweet, succulent taste. Macduff offers multiple formats and sizes of langoustines for every market and application, including whole langoustine, frozen shell-on and shell-off tails. Macduff’s Brown Crab is sourced from UK waters and is sold in a frozen whole cooked format or available live, delivered into the major fish markets across the country. For more details contact firstname.lastname@example.org or see the advert on the back cover.
It’s Beginning To Look A Lot Like Christmas!
We help hotels to market their festive events and promotions with creative designs for brochures, menus, flyers, banners and beyond. We have a range of festive themes to choose from, and each year we add to our catalogue of creations to keep designs current and fresh. This helps to speed up the design process and gives hotels new inspiration and creativity, all of which we can personalise by adding logos, corporate colours and bespoke text. Just choose your theme and we can adapt these to any size and any product. You can even make your printed brochures extra festive by adding special print finishes such as spot UV or gold / silver foil. The Aspen Elves are happy to help! Give us a call on 01202 717418 or email email@example.com Download our full range of designs for 2020/21 by visiting: www.aspenprint.com/christmas-isnt-cancelled/ See the advert on page 9.
Prepare for Whatever Christmas Brings with D.A. Cooke Christmas is coming but of course there is no way to predict how we are going to be able to celebrate it this year. It makes proper planning even more essential than usual. D A Cooke Wholesale is a family owned and operated business with over 50 years experience of supplying the hospitality industry with Christmas crackers, novelties and tableware. Whether you need a few luxury crackers for Christmas Day and New Year’s Eve or hundreds for the festive lead-up check out www.dacooke.co.uk for a cracking range of party novelties.
The warehouse elves are on standby for a predicted late rush of orders, so get your requirements reserved and booked in as soon as you can to guarantee the best choices. Please contact Ian or Julie Cooke for the latest availability and best possible deals. firstname.lastname@example.org 01793 831118 www.dacooke.co.uk
Super Quick, Free Range, Super Easy Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess all your eggs in one carton! Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.
Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk See the advert on page 17.
Products and Services DMS - Signs and Graphics for All Situations Proper By SCT 22
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DMS Graphics Ltd is based in Maidstone Kent. From their Maidstone office DMS of Design, Production and Installation of all forms of signs and Graphics and related projects.
DMS operates with over 20 years of experience in the Graphics industry and we have the in house knowledge, Skills and machinery to complete most graphical requirements.
DMS was originally set up as a specialist Exhibition and Events company as part of a bigger organisation.
Please visit our website www.dmsgraphics.co.uk where you will find information on our wide product range and a specialist blog with details of different projects and processes.
In September of 2020 DMS graphics Ltd became a standalone company offering a much wider range of products such as Exhibition Graphics, Vehicle Signs, Construction Signs, Bespoke
See the advert on page 7 for further information.
STARlight - The New Lightness
With the STARlight stem glass series, glass manufacturer Stölzle Lausitz has taken a further step into a new dimension. Never before has machine made glass been produced so close to mouth-blown glass with a gracefully slim stem and a gentle thin walled bowl. STARlight is a glass series with a balanced shape. A seamless and deep-drawn transition between stem and goblet as well perfectly proportioned matching profiles giving the goblets of lead-free crystal glass a high degree of functionality with a harmonious appearance. The special feature is the fineness of the glass. The stem has a diameter that is about ten percent smaller than that of conventional machine-made glasses. The goblet also has a noticeably thinner wall thickness compared to other glasses from machine production. In this way the STARlight series combines lightness with extraordinary elegance. They are perfect for highclass gastronomy, 5-star hotels and innovative wine bars. They also include the usual features of Stölzle glasses being dishwasher safe with a high breakage resistance making them ideal for both professional and home dining.
The series includes a Burgundy glass, a Bordeaux glass, a red wine goblet, a white wine glass and a champagne flute. Visit www.stoelzle-lausitz.com or see the advert on page 9.
pletely biodegradable. Managing director of Herald, Yogesh Patel explains how the company has felt its way through a changing market: “The past six months or so have been about us reacting to the changes and making sure we had the right structure in place to support the catering and food to go sectors. As the nature of eating out shifted so dramatically, with pubs, cafes and restaurants concentrating on the take out market, there was a real need for a varied choice of auxiliary disposable products to support this new service offering and we have stepped up our supply to meet this need.” With over thirty years since its inception, Herald is renowned for its unrivalled breadth of product choice. The company has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect both reputation and customer expectation. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.
The Leading Manufacturers of Custom Printed Greaseproof Papers Benefits of It’s a Wrap greaseproof paper
1. Branding opportunity for every business, large or small. 2. From as little as 1000 sheets 335 x 500mm. 3. Useful product already being used by many multiples and independents. 4. Less stock, easy storage, order quantities to suit use. 5. Change the message on a regular basis, ideal for Christmas promotions, Valentines, Mother’s Day etc. 6. Fast turnaround 7 - 10 days dispatch, from approval of artwork. 7. Option to have 1, 2 or 4 colour process registered print
We now tick more boxes than anyone else in our field. Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts, Cashews: VEGAN & GLUTEN FREE
Mitchell & Cooper Ltd. Mitchell & Cooper Ltd. was established in 1879 and remains a family enterprise to date. We are the fourth generation of Cooper’s designing, manufacturing and distributing light catering equipment for professional use in the hospitality sector. Mitchell & Cooper Ltd. is home to the world renowned Bonzer brand including the kitchen workhorse, the Bonzer Can Opener, the staple portion control range, dispensing solutions and well established professional bar equipment. Over the past 142 years Mitchell &
All orders received before 2pm each day are sent out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service. Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months. Our full range is available to see on our retail website so please call 01202875280 or email email@example.com for a trade price list. See page 3 for details. Cooper Ltd. has proved its ability to adapt and respond to its customers’ needs and requirements, always with a personal and approachable touch. Key to this success has not only been through its grounded and established Bonzer roots, but its strong partnerships with other leading manufacturers, including, Zeroll, KitchenAid, Matfer, Bourgeat, Hotmix, Excalibur, Nemox, Bamix, Deglon, Kisag, Burnguard. We have always had a passion for innovative product design that stands the test of time. This philosophy and attention to detail remain at the heart of everything we do. See the advert on page 7 for further details or visit www.mitchellcooper.co.uk.
JURA - Speciality Coffee
Herald Launches Brochure To Support New Product Range Quality disposables manufacturer and supplier, Herald is publishing a new brochure to support what is an extended product range. With extra lines introduced across multiple product categories, Herald is focusing on the catering and food to go sectors where demand is currently high. New products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price. The company has recently expanded its sustainable offering, adding to its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are in great demand. Besides the bagasse products, the new brochure also includes Herald’s natural birchwood cutlery, stirrers and skewers and a complete cornstarch cutlery range – which looks and feels like plastic but is natural and com-
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.
Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin.
(including photos) exclusive to It’s a Wrap. 8. Free artwork 9. Very competitive, affordable for all. Limited set up costs, including disposable printing plates. 10. Biodegradable, non-toxic greaseproof paper and vegetable inks. 11. Available in brown or white substrates with good wet strength and high grease resistance. 12. Adds a high end look to the product. 13. Free trimming to any combination of sizes. 14. Manufactured by us in the UK. THE LEADING MANUFACTURERS OF CUSTOM PRINTED GREASEPROOF PAPERS (+44) 01327 301566 firstname.lastname@example.org www.printedgreaseproof.com See the advert on page 2 for details.
per day. The GIGA X3c / X3 G2 allows JURA to impressively demonFor lovers of speciality coffee, the updated WE8 auto- strate Swiss innovation matic coffee machine is now even more perfect. The and professionalism WE8 now prepares twelve different specialities at the down to the very last touch of a button. It now offers macchiato, espresso detail. Anywhere where doppio, special coffees and hot water for green tea at a capacity of up to 150 the touch of a button. The cups is the order of new fine foam frother is business, the machine made from the highest qual- impresses users with its ity materials and has a stun- quality, functionality and ning look and feel. Specially reliability. Coupled with top performance in every designed for the prepararespect, this results in a high tech automatic coffee tion of speciality coffees machine that is ideally tailored to the requirements of with milk foam, it makes hotel breakfasts, restaurants, bars and seminar / confercappuccino and other bev- ence venues. Recommended maximum daily output 150 erages with the very best cups per day. fine textured foam every Photos WE8 in chrome, GIGA X3 in aluminium. time. Recommended maxiVisit uk.jura.com for further information or see page 5. mum daily output 40 cups
Taking Combi Steamer Productivity To The Max
One of the stars of Rational’s new iCombi Pro combi steamer is an advanced feature called iProductionManager which, the company says, not only increases productivity but also adds enormous flexibility to production schedules. At the same time it reduces running costs. The option of cooking different products at the same time in a combi steamer isn’t new, but iProductionManager takes the whole concept to a higher level. As well as telling you what products can be cooked together, it allows chefs to select whether they want all the food to be ready at the same time, or if they want it all to be cooked as quickly as possible, or if they want it cooked as energy efficiently as possible. Depending on the choice, iProductionManager then automatically prepares the optimum schedule. For example, suppose a full breakfast is being cooked where everything is wanted at the same time. The system will inform the chef when to load the eggs, the bacon, the tomatoes, and so on, staggering the start times so that the hash browns are perfectly cooked at exactly the same moment as the mushrooms – and all the other breakfast components. On the other hand, chefs may want each food cooked as quickly as possible. In this case, food is loaded onto the different shelves and
iProductionManager simply lets staff know when each shelf’s load is ready. As one shelf’s food is being taken out, iProductionManager automatically compensates for the loss of temperature due to the door opening, and recalculates the cooking times for food on all the other shelves. Energy efficiency is increasingly important and iProductionManager can help here, too, by creating the most energy efficient schedule for multiple different foods. The iCombi control panel makes everything simple. Once the chefs have selected what type of schedule they want – synchronised, speedy or efficient – they simply drag the relevant icon, such as sausages, onto the appropriate shelf on the panel, so the system knows which food is where and can monitor it accordingly. With iProductionManager chefs can even split shelves, so that two different foods can be cooked on the same shelf, with the system monitoring each to ensure they are perfectly cooked. “The new normal is already creating new challenges for chefs,” says Simon Lohse, managing director of Rational UK. “More efficient management of the production process will provide solutions in all areas – and iProductionManager delivers the most advanced, easy to use and practical technology available.” iProductionManager is one of a suite of new, advanced intelligent features on Rational’s iCombi Pro combi steamer. RATIONAL is the leading provider in hot food preparation equipment and, with the iVario multifunctional cooking system and the iCombi Pro combi steamer, the company delivers all a commercial kitchen’s thermal cooking requirements. Together, the two appliances offer the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations and webinars, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com
Cleaning, Hygiene and Infection Control
Should Hospitality Introduce COVID-19 Testing in the Workplace? Contributed by Tori Shepherd, Employment Law Solicitor at Aaron & Partners (www.aaronandpartners.com)
WHAT FACTORS SHOULD EMPLOYERS CONSIDER BEFORE DECIDING TO TEST EMPLOYEES?
• the amount of contact employees/workers have with each other and/or clients/contractors/customers; • the type of premises; and • whether working from home is possible.
The guidance states that before deciding to test employees, employers are advised to be clear on:
Employers must be transparent when communicating their intention to test employees and give clear information in order that employees know why testing is being implemented in addition to Government testing. Employers should also explain:
• which staff the testing will cover; • whether the focus is
• whether the programme is voluntary or mandatory; • explain any consequences should an employee decline testing; • what happens after they receive their results • where employees may seek advice on their rights; and • how their data will be processed in line with GDPR and the Data Protection Act 2018. The testing process for COVID-19 can be invasive and uncomfortable, requiring a swab to be taken from inside the nose and back of the throat. Many employees may willingly undertake testing to limit the risk of an outbreak in their workplace, but individual consent is required to conduct each test.
on staff with/without symptoms; • how often employees will be tested; • the facilities for where the testing will be carried out; • which test should be used (virus/antibody); • what the arrangements are for any employee who does not wish to be tested; • how the test results will be used (including policy considerations such as equality/diversity and data protection for sensitive health information, and what effect the results will have upon employees in relation to self-isolation and absence from work); • the compatibility of the programme with the employer’s legal obligations (including health and safety, equality, data protection and employment law); and • the affordability of implementing a testing programme.
HOW OFTEN SHOULD EMPLOYEES BE TESTED? There is not yet a clinically defined number of times that an individual should be tested within a given timeframe, however this advice could change. The current ICO guidance on workplace testing states that the frequency of testing employees and whether it is necessary will depend on a number of factors, including but not limited to: • the safety measures that the organisation needs to put in place; • the relevant sector and any specific requirements or associated risks for the sector; • the nature of the work being carried out;
HOW SHOULD EMPLOYERS COMMUNICATE THEIR INTENTION TO TEST EMPLOYEES?
ARE THERE ANY CIRCUMSTANCES IN WHICH EMPLOYERS COULD ENFORCE COVID-19 TESTING? Insisting on COVID-19 testing in the workplace will depend upon whether the employer could argue that there is reasonable, necessary, proportionate and proper cause to require the test to be obtained. It may be that for some roles, where appropriate measures have been put in place and the employee has little to no “close contact” with others, it would be unreasonable to require them to have a test where they do not wish to. In such circumstances, doing so could be considered to be unreasonable or without proper cause and may amount to a breach of the implied duty of trust and confidence between the parties in the employment relationship, which may give rise to an employee resigning in response to that breach and bringing a claim for constructive dismissal. For other roles which require the employee to have “close contact”
Electrox Powerful and Rapid Disinfection
Electrox powerful and rapid disinfection. The advanced solution for our planet, created from just water and salt. Made in the UK, Electrox Sterilising Water is an ecological disinfectant that kills viruses, bacteria, spores and fungi significantly faster than other traditional disinfectants. Electrox is 80 x more effective than bleach, contains no alcohol, is non corrosive, pH neutral and hypoallergenic. It is made from water and sodium chloride (salt) using our unique, 4 chamber technology. When used with fogging machines, Electrox can sanitise restaurants, bars, pubs and hotels rapidly, with minimal disruption and without the harsh chemicals found in traditional disinfectants.
Electrox customer Mark Cassidy Owner of The Walnut Tree Inn says “We’ve been using Electrox Water to sanitise our tables and surfaces and a fogging machine at the end of every day throughout the pub, and in our rooms in between guests. It gives us, and our guests reassurance and confidence that we are doing everything to remain Covid safe at all times. We would highly recommend it to any business that wants an effective disinfecting solution which is easy to use, has no lingering smell, no harsh chemicals and doesn’t have any effects on the skin of the user.” Contact Electrox today: www.electroxwater.co.uk
Helping Hotels and Restaurants To Get Back On Their Feet We have been helping many of our hotels and restaurant clients to comply with the new social distancing guidelines to keep guests and staff safe during the Covid-19 pandemic. We can help you to ensure your marketing materials get results, as well as keeping guests safe. We have devised a range of popular products including protective screens, floor stickers, posters, branded hand sanitising stations and more. Door seals with a perforated strip which tears upon opening, to show that a room has been deep cleaned and sanitised. Cutlery sleeves which can be branded with your logo or message to prevent cutlery from touching common surfaces. Hand sanitisers we have a range of wall mounted, floor standing and mini branded hand sanitisers.
Toilet seat straps are paper wrappers which wrap around a toilet seat lid to show it has been sanitised. Remote control wraps show a remote control has been sanitised specifically for their stay. Television handsets are a breeding ground for bacteria so this branded item reassures guests that health and hygiene are paramount. Disposable menus printed in pads have been popular as instead of passing through many hands before it gets to yours, your guests can be sure they are recycled after use. NeverTear menus are virtually indestructible as they can be sprayed with anti bacterial fluid after use and can even be put in the dishwasher to sanitise. Visit our website: https://www.aspenprint.com/ product-category/social-distancing/ or call 01202 717418. See the advert on page 9 for details.
with others, for example, in certain higher-risk sectors or more confined workspaces depending upon the nature of the work being carried out, it may be reasonable and justifiable to require employees to undergo workplace testing in order to ensure that the employer is complying with their duty of care to all staff, customers, etc. and legal/health and safety requirements. Employers should however still keep in mind the risk of discrimination in doing so.
IF AN EMPLOYEE REFUSED TO BE TESTED IN THE WORKPLACE FOR COVID-19, COULD DISCIPLINARY ACTION BE TAKEN AGAINST THEM? If employers are able to justify a reasonable, necessary, proportionate and proper cause to require an employee to have a COVID-19 test as set out above, and they refuse without good reason (i.e. that doing so would be causing them to be treated unfavourably), disciplinary proceedings could be implemented for failure to follow a reasonable management instruction under the employer’s usual disciplinary procedure.
TIPS FOR EMPLOYERS: • Continue to carry out risk assessments in line with government guidance. The need to introduce workplace testing may change, for example, if government guidance changes, or if there is an outbreak in the workplace and testing may be seen as an appropriate response to the outbreak. • Consider whether COVID-19 testing in the workplace may be beneficial for the whole workforce or perhaps only for specific higher-risk roles. • If COVID-19 testing in the workplace is implemented, be aware of risks of direct discrimination if only certain members of staff are selected which may be considered unfair or harmful treatment in respect of a protected characteristic, or indirect discrimination if a system of testing for all employees is operated and it would treat a particular member of staff unfavourably in relation to a protected characteristic. • If an employee does not wish to carry out a test, explore their reasons for not wishing to do so and consider each case on its own merits. • Be careful to ensure that employees who receive a positive test result are not treated differently to employees who do not. Avoid naming individuals and anonymise them where possible. Do not provide more information than is necessary to ensure compliance with Data Protection Regulations. • Continue to comply with social distancing procedures in order to ensure that COVID-risk within the workplace is minimised.
Cleaning, Hygiene and Infection Control
Hand Sanitising at Work Occupational dermatitis has been steadily on the rise in the UK for the past few years, with cooks and chefs being the third highest occupation that is at risk (HSE). Frequent use of hand sanitising gels, which contain alcohol, will only exacerbate the problem, as alcohol destroys the natural oils that protect our skin. There is an army of lawyers out there eager to represent victims’ claims against their employer. What can you do to help avoid this problem? Firstly ensure that a member of the management team is trained to spot the hazards that cause different kinds of dermatitis in the workplace and build it into your health & Safety policy, and then you
are not at fault for ignoring the dangers. Secondly, you can replace alcoholbased sanitising gels with alcohol-free alternatives. They are kinder to your skin, and in many cases provide longer lasting protection than alcohol-based gel. Physicool supplies eXtremeProtect organic hand sanitising balm, containing a natural biocide that kills 99.999% of germs, fungi and viruses. This can be supplied in 100ml bottles, or in bulk to fill hand pump dispenser stations. Both new products are available at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.
Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel. Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed. SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout. The SANOZONE range of
machines use Ozone (O3) technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements. The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved. For further information about the SANOZONE range, please contact Barbel on 01629 705110, email email@example.com, or visit the website at www.barbel.net
How Spray Sanitisation Could Bring Back Consumer Confidence to the Hospitality and Travel Trade PORTiBAC, a new state of the art, medical grade disinfection ‘fogging system’ is launching this month to offer the hospitality and travel industries a safe environment for staff and customers and to return consumer confidence to these struggling industries. The new normal of ‘living with COVID’ in hospitality and travel has demanded new practices that hadn’t previously been undertaken. Once such innovation that has been thrown into the spotlight is the practice of ‘fogging’ or spraying large areas, to help eradicate 99.999% of viruses which could be living on a surface. The PORTiBAC spray systems use a unique sanitising solution, made in the UK to British Safety Standards, that is alcohol-free and contains no chlorides or ammonium salts, ensuring it is safe to use in all environments. The viricidal solution is bactericidal and effective against common harmful pathogenic bacteria including SARS-CoV-2 e. Coli and Covod-19 to 99.999%. An essential and effective tool in protecting and preventing the spread of pathogenic microbes, PORTiBAC joins in the battle to keep everyone healthy, especially during this current pandemic. Comments founder Mike Cohen of TheHANDiGROUP.com, which makes PORTiBAC: “Visible, effective sanitisation is vital during the economy’s recovery phase, and methods of fogging or spray sanitisation are essential to make all environments safer. Disinfection fogging is a method of application that rivals the conventional application of other cleaning chemicals. “Where annual disinfection and sanitisation may miss hard to reach areas, ‘fogging’ ensures that the micro droplets of disinfectant are dispensed to
cover all surfaces, penetrate cracks and crevices and high level objects”. PORTiBAC can reach the areas that other sanitising equipment cannot reach. PORTiBAC Spray Systems are easy to use by existing personnel - full training can be given, or there is the option to call in PORTiBAC’S sanitising squad who can undertake the task of fogging for you. Available in three different scents – fragrant cinnamon, tropical citrus and very vanilla, there are four fogging spray systems for the hospitality, leisure and travel trade :
PORTiBAC, 800ML CORDLESS SPRAY GUN – ‘Certified to Kill Covid-19’ This cordless gun sprayer has a simple mission – to sanitise a pub/restaurant and all small to medium size spaces including buses and train carriages within minutes. With its easy to carry case, the PORTiBAC 800ML SPRAY GUN is ready to go anywhere. Available in 3 finishes – metallic matt gold, brushed silver and brilliant white. Comes with FREE 800ML solution. PORTiBAC 800ML bottles are available to purchase for easy replacements or 5L & 10L tubs are also available for easy refill.
PORTiBAC 200C CORDLESS Got a larger area to sanitise but no power points? The 200C is a cordless 2L fogging system that enables the user to move around easily and recharge
when finished. Comes with 10L of Tropical Citrus scented solution to leave the whole area smelling clean and safe. Available in Matt Black.
PORTiBAC 1500 10L BackPack From a wedding venue to a concert arena, football stadium to school, airport to train station, the PORTiBAC 1500 has a 10L capacity and 8 metre length cord, enabling this backpack fogger to make short work of a big area. When turnaround times are tight, equip a team with the PORTiBAC 1500 and a daunting challenge is quickly and effectively solved. Alternatively call in our PORTiBAC SANITISING SQUAD and they will arrive ready prepared to sanitise areas others cannot reach, making it simple to sanitised for your venue. Continues Cohen: “As people continue to return to hotels, bars and restaurants, even despite the new 10pm curfew, and passengers come back to the skies and stations, these industries must do everything they can to give these cautious returnees the confidence to become regular customers again.” Visit https://thehandigroup.com
Cleaning, Hygiene and Infection Control
Jangro Launches Digital Cleaning Wall Charts British Company Launches Product Range That Reduces the Spread of Viruses By Touch
As bars, restaurants, and cafes reopen, independent janitorial and cleaning distributor extends digital wall chart collection to include the hospitality sector.
As lockdown restrictions continue to loosen and hospitality outlets emerge from their enforced hibernation, they must be extra vigilant when it comes to cleaning and hygiene. To assist with this enhanced focus on infection control, Jangro, the largest network of independent janitorial and cleaning distributors in the UK and Ireland, has extended its award-winning, innovative range of digital wall charts. These cleaning guides now include colour coded plans for the hospitality sector, ensuring a safe and hygienic working environment is maintained. Jangro’s digital wall chart creator has been updated to enable customers in the hospitality industry to create their own bespoke colour coded plans, featuring the products of their choice for each surface and work space within bar and catering areas. Customers can also upload their own logo, to personalise it to
their specific business.
Once the chart has been created, it can be printed or downloaded for reference. The technology has also been enhanced so that the customer now also receives a QR code, enabling it to be downloaded to a mobile device quickly and easily.
As well as their bespoke copy, the customer will automatically receive a full health and safety compliance pack. This comprises of the relevant safety data sheets, product user guides, and Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart. Essentially, this streamlines all of the health and safety documentation, making it easier for bar, café or restaurant businesses to stay compliant. Jangro is a dynamic force in the cleaning supply industry and is the largest network of independent janitorial distributors in the UK and Ireland. For more information go to https://wallchartcreator.jangro.net/ or call 01204 795 955.
London based Veraco has designed and manufactured a range of Antimicrobial adhesive pads and wraps to be used on frequently touched surfaces, such as door handles, shopping trolleys and handrails. They use 'Silver Ions' technology which works by breaking down the biological make-up of micro organisms, in order to stop the spread and reproduction of dangerous pathogens. The products kill up to 99.99% of common bacteria as well as being effective against Coronavirus. Antimicrobial silver technology is not new and has been used in paints and coatings for hospitals, but until now no one has produced a versatile range of solutions that can easily be installed anywhere.
for our trade customers. In the future, there is no reason why any frequently touched surface wouldn’t be protected” Veraco is a London based specialist in antimicrobial technology. We design and manufacture infection control products for hygiene-critical touchpoints. We develop solutions that help reduce the risk and spread of dangerous pathogens to create a much safer, cleaner environment for hygiene critical ‘zones’. Any frequently-touched surface has a huge risk of cross-contamination and it’s often unavoidable. We use antimicrobial technologies that actively kills germs on touch. The antimicrobial technology has undergone testing in accordance with BS ISO 22196 and BS ISO 21702:2019
Co-Founder Charles Churchman said, “We knew the technology worked but we wanted to also create products that looked good and were really easy to use. We have a range of different shapes and sizes, and we can also produce customised designs
Visit www.thesafepad.co.uk for details.
MAG Launches Ozone Generator Proven To Kill Covid–19 Make Your Premises Safe for the Environment, Are your rooms 100% free of germs and smells? Clean, fresh air has never been more important and ozone is being used in hotels across the world as a new safety standard for infection control. The MAG Ozone Generator emits ozone through the air to sanitise surfaces and kill bacteria and viruses including Covid–19. Proven to eliminate SARS coronavirus, norovirus, E.coli, salmonella and more than 99% of harmful bacteria and viruses, ozone is recognised as the strongest and fastest method of destroying microorganisms. With cycle times as quick as 15 minutes the MAG Ozone Generator is the quick
& easy way to sanitise any indoor environment including hotel rooms, offices, toilets, canteens, storage areas and more. Ozone is also extremely effective at removing unwanted smells from rooms. Rather than masking unpleasant odours with air fresheners and chemicals you can permanently remove smells with the MAG Ozone Generator. Available for less than £5.00 per day MAG Ozone Generators can be purchased outright or paid for monthly via lease or rental. Likewise MAG Equipment Ltd supplies and services all leading brands of commercial washing machines, tumble dryers and ironers should you require any assistance. Get in touch for your free demo or trial on 01422 244733.
Staff and Customers
LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment. Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface. DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment. There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria,
viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost everywhere where disinfection or sanitisation is required. DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates. We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:
• Fogging Machine for large areas • Room Mister • Vehicle Mister • Handheld Spray for localised use • Wall dispensers and small spray bottles for hand sanitisation For further details visit www.lineclenze.com
• Reduce costs • Improve operational efficiencies • Raise bottom line profitability • Improve Quality
Specially formulated Eco-
Flow and temperature
electronic smart box
friendly beer line cleaner
sensor based dispense
which keeps beer
that uses active oxygen to
Kills 99.995% of Bacteria,
lines cleaner for longer.
clean safely - replaces
offering the very best in
Viruses, Fungi and Spores
reducing cleans from 52
terms of quality, reliability
to around 13 per year.
Tel: 0800 170 1564 | Email: firstname.lastname@example.org
Cleaning, Hygiene and Infection Control
Physicool UK Physicool UK is helping employers in the Catering sector to address two issues that have emerged as a direct consequence of Covid-19.
If a member of staff wearing traditional paper or cloth facemasks has served you recently, you’ll know that the
customer service experience is strange, faceless and nothing like it normally is. Hospitality groups have recognised the importance of ‘service with a smile’ for decades, and it is a great loss in current times. One solution for employers that may help to address this problem is to use clear plastic masks. You don’t se them around much, as they have only started to become available recently. Physicool supplies a comfortable lightweight clear plastic face mask (more practical than the full face clear visors) that rests gently on the wearer’s chin, allowing staff to engage with customers fully again.
CATERING PACKS – SPECIAL PRICES https://www.physicool.co.uk/collections/facemasks 10 x clear plastic masks: £2.50 ea. = £25.00 + VAT 25 x clear plastic masks £2.35: ea. = £58.75 + VAT 50 x clear plastic masks: £2.20 ea. = £110 + VAT
The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers.
The app offers the following advantages: • Saving time in service, less effort and full focus on the guests
Or by calling 020 7101 1977 to speak to the sales team.
• Simple logistics through digital accessibility
Digital Contact Data Registration:
• Drastic reduction of the bureaucratic effort
German Company Launches App For Registering Visitor Data In Compliance With Data Protection Laws
The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum
retention period has expired, the data is automatically deleted. The app offers the following advantages: -
Saving time in service, less effort and full focus on the guests Simple logistics through digital accessibility Drastic reduction of the bureaucratic effort - Increase of customer satisfaction More information and footage here: www.coready.de Contact: Lukas Zobel Phone: +49 6128 - 21054 - 35 E-Mail: email@example.com Heidler GmbH General phone: +49 6128 - 21054 - 0
Germgard from Fireco James Wheeler, Chief Commercial Officer at Fireco says, “Our customers require visual, physical products as evidence in promoting their return to work strategy to their workforce. Germgard meets those requirements, ensuring best practice, encouraging occupants to self-police when moving around the building.” Germgard helps businesses reopen safely As lockdown restrictions started lifting in July, businesses had to plan their back to work strategy in line with the Government’s Health & Safety Executive COVID-19 Risk Assessment guidelines.
With the outbreak of COVID-19, good hygiene practice has become more important than ever before. Fireco has recently released its newest innovation, Germgard, a smart sanitiser combined with digital signage. Germgard has been designed to promote awareness of the importance of hand sanitisation to all building users. It can also be tailored to suit individual business needs, helping as a building management tool. Some examples of potential messaging includes instructing users to follow your one-way system or putting on a mask before entering. Germgard is a smart sanitising station which monitors people passing through your chosen doorways. A PIR sensor will detect someone approaching and a screen will show your personalised message. Germgard can also be combined with a range of door systems so that the use of hand sanitiser is a requirement before gaining entry. Integration options include electronic door locks, automatic doors, and access control systems.
Staff and members are detected when entering the building, they are presented with a digital display asking them to sanitise their hands. Castle Snooker & Sports Bar chose to connect their Germgard system with their electronic door lock, meaning that the door will only unlock for people who have used the sanitiser unit. This reduces the possibility of human error when controlling the transfer of germs. “Germgard has played a vital role in making our COVID Secure Strategy strikingly obvious to our customers. We wanted to ease anxiety and make sure our members feel safe when returning to the new normal.” “I would recommend Fireco. They have helped us to reopen our business safely.” Fireco manufactures wireless fire door closers and retainers, notification systems, disability aid products and hygiene equipment, all designed to provide simple solutions to a range of needs: fire safety, compliance, access, ventilation and hygiene. For more information about Germgard or how Fireco solutions can assist with COVID-secure strategies, visit www.fireco.uk or call the Fireco team today 01273 320650.
Digital Contact Data Registration
Catering packs are available now at www.physicool.co.uk, and selected stockists.
The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers.
• Increase of customer satisfaction The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted.
www.heidler.de +49 6128 - 21054 - 0
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Cleaning, Hygiene and Infection Control
Could This Be The Solution To Hand Sanitiser Pump Stations? Has supplying your diners with gallons of hand sanitiser left you with the endless task of checking for empty plastic containers or cleaning puddles of sticky gel on the floor? The people at Super Clean Hands may have found the perfect solution. They are convinced that offering complimentary 'Super Clean Hands' sachets to your guests is a more stylish, efficient, and a cost-effective way to boost customer confidence in your business and shows your concern for their safety. As a plus, Super Clean Hands is made from premium ingredients including aloe vera, which leave hands feeling thoroughly cleansed and soft without residual stickiness or odour. Additionally, the sachets are available in gel format or in infused wipes. Placed at the bar, on the table, or with the self-service cutlery, or handed out with the bill will provide your customers the opportunity to sanitise their hands at the point of consuming food, rather than at the entrance of your establishment. Super Clean Hands want to deliver safety at the point of consumption and exposure. Also popping a sachet in with takeaway food is a nice touch for the customers purchasing food for later and an important way to signify your hygiene values to your customers. And best of all Super Clean Hands will donate 10% of their profits to the National Emergencies Trust who have done such wonderful work helping those worst effected by the pandemic. Available through distributors, Super Clean Hands come in bulk cartons of 1,000, with an option of shelfready dispensers for bars and counter-tops - think pack of tag and envelope teabags! For more information call 07831 747282 or email firstname.lastname@example.org
JLA’s Ozone Washing System Proven To Remove All Traces of Coronavirus in University Study of Infected Laundry
Treating coronavirus-infected laundry with a professional ozone washing system could have major implications for the future of infection control in the hospitality industry, according to new research. The in-depth study carried out at De Montfort University in Leicester found that the OTEX washing system, which uses ozone to kill bacteria even at low temperatures, completely removes all traces of coronavirus (OC43), a model virus for SARS-CoV-2. The system, created by JLA (the UK’s leading supplier of commercial laundry equipment) was tested by a research team overseen by Dr Katie Laird, Reader in Microbiology and Head of the Infectious Disease Research Group, and expert virologist Dr Maitreyi
Shivkumar, Lecturer in Molecular Biology. The research found that cleaning with the OTEX technology completely removed the coronavirus, even in large washing loads. Additional testing also proved that the virus was not transferred to other textiles in the wash. Believed to be one of the first studies of its kind, the research proves that coronavirus-infected laundry can be cleaned even at low temperatures, allowing heat sensitive items such as personal clothing, hospital mattress covers, emergency rescue wear and microfibre items to be cleaned effectively. Dr Laird and her team are now completing the next stage of their research, looking at the rate at which the virus is inactivated in the cleaning process to give more data on the length of time and quantities of ozone required for the virus to be eliminated. Dr Laird comments, “A key element of tackling the spread of COVID-19 is to understand how effective infection control can be implemented in real world settings. There are a variety of situations in which textiles potentially carrying the virus need to be cleaned, such as care homes, hospitals and hotels. “Until now we have had little data about how the virus responded to different types of cleaning. These initial results demonstrate that cleaning with ozone, as in the OTEX system, completely removes the model coronavirus. “This held true even when treating larger loads of
washing, as is likely to be the case in a real laundry setting. This result can give reassurance that such cleaning is effective .” Helen Ashton, CEO from JLA commented “I am really excited about the results of these tests as here at JLA we play our part in eradicating this terrible virus. We have been developing and refining the OTEX laundry system for over fifteen years and its benefits to our customers are clear - full eradication of disease, including coronavirus, even at low temperatures and a significant reduction in operational cost coupled with a meaningful benefit to the environment. “The system has been designed to be easy to use with real time verification of the disinfection process on every wash which provides a unique audit trail of full compliance to regulatory standards.” This is the latest accolade for JLA’s innovative OTEX system, having been previously recognised by the NHS Rapid Review Panel in 2009 set up by the government to fast track new technology to address hospital acquired infections, achieving the highest grade (level 1) for infection control products. More recently, assessment of compliance with current Public Health England HTM01-04 guidelines for the decontamination of healthcare linen. The OTEX ozone system is also fully supported in line with the EU Biocidal Products Regulation. For more information about OTEX by JLA, please visit: https://jla.com/otex
Protecting Staff And Residents with Continual Airborne Sanitisation The COVID-19 pandemic raises particular challenges for care home residents, their families and the staff that look after them. With no end in sight and millions of pounds being spent every day on cleaning and sanitisation methods that are costly and labour intensive. SOH Group has a revolutionary new product ‘SOH Pure’ that is already helping thousands of people and businesses by continuously sanitising their premises. The SOH Pure systems work in a similar
way to that of a fogger but is an ‘always on’ solution that continually sanitises an area of up to 80m2. Achieved by cold air diffusion technology liquid is turned into a vapour the is lighter than air. This vapour cleans and sanitises the air whilst airborne and then sanitises all surfaces when it falls creating a unique dual action air and surface approach. Using the SOH Pure system will help reduce the amount of time that is required cleaning and will help re continu-
ally sanitise high traffic areas, such as staff gathering hot spots building entrances , lobbies and delivery zones and more. Let us help you today give your staff and residents that extra piece of mind! Get in touch for more details and other environmentally friendly products 02037276400, email@example.com or www.sunglobalavf.com
Hospitality Technology and Software
If You Are A Pub Owner, Bar Manager, Marketing Executive Or Restauranteur Our Simple Online Tool: The Footfall Driver Will Help You Get More Customers Back into Your Business… Maybe you’ve seen some of your hard earned work fall flat on its face, as your business is open one minute and closed by the Government the next with little or no warning. You’ve probably experienced, being left out in the cold facing the cold harsh realities of a losing your business whilst ‘The Big Boys’ remain resilient. It seems that nearly all of us in this business have experienced something like this from time to time, especially this year. And truth be known, it’s at times like these that experience of how to effectively Drive Footfall counts. I’m guessing you probably don’t know what to do for the best right now, everyone is doing the same type of marketing and competing for the same customers who are looking like being less well off than ever. And therein lies the big problem, and why most end up between an inevitable rock and a hard place. Less budget to attract customers but need more customers more than ever. Somewhere in my experience, between the utter mad panic of a re-launch, rock bottom budgets and the ever-increasing demands of a smaller customer base.
businesses will opt for… you know what I mean. Which just goes to show that most of us working in this type of environment must do something different to get more customers back into your business during these troubling economic times. That’s exactly why I want to have you consider the possibility that there is a NEW way for you to Drive Footfall… A new way that means you can remove worry of having too few bookings or not enough Footfall to justify opening… Ultimately and possibly for the first time, a system to put your marketing on rails with tried and tested step by step methods of increasing Footfall that will guarantee that your business gets more of a share than ever of the business that’s out there. So right now, if you are a A Pub Owner, Bar Manager, Marketing Executive Or Restauranteur and you are sick and tired of the not getting enough customers into the business that you’ve worked so hard on. Then I urge you to visit our website at www.thefootfalldriver.co.uk, get your instant quote so we can talk about the Tools you need to Drive Footfall into your business, get back on track and get the customers you deserve.
Its exactly why in my experience, something always has to give. And when something has to give, the simplest form of tick box marketing activity is the one that most
See the advert on page 32.
Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic. Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service. Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas. Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit ww.usetoggle.com
Membership Club Promises 2021 ‘Head Start’ for Cheshire Cat Group ahead membership cards, and add them to the pubs’ website. Bird says: “The three cards were set up quickly, and are easy for customers to purchase. There’s flexibility in the system so we can offer the ‘value added’ element again for a limited time, or extend the scheme with a Platinum level.”
Despite trading challenges facing the hospitality sector well into 2021, one independent pub group is looking forward to a ‘head start’ to the new year thanks to a popular new scheme created using gift card platform Toggle. Cheshire Cat Pubs & Bars launched its payahead membership scheme for customers of the group’s six pubs, launched when they reopened after lockdown on 4th July and redeemable after 2nd January next year. The success of it speaks volumes for the fierce customer loyalty inspired by each pub, especially during lockdown. Having hit upon the Pub Club idea, Mary McLaughlin and Tim Bird, founders of Cheshire Cat Pubs & Bars turned to sector technology experts Airship, using their gift card platform Toggle to create the pay
Bird said: “We took the view that if there was customer demand for something that we had in stock, or could secure through our supply chain, then we’d sell it at the hub. At one point while garden centres were shut we were doing a roaring trade in flowers and shrubs, and I was delivering bags of compost to customers!” The pub also looked after key workers, delivering free packages of essentials to local care homes and thanking the refuse collectors with a
Leading Hospitality Brands Launching Digital Loyalty Schemes In The Midst Of The Pandemic Major hospitality brands including Notes Coffee, Chucs Restaurants & Cafes, The Gentlemen Baristas, Yangtze Noodles (part of Chopstix Group) and Thunderbird Fried Chicken have signed up to the Embargo App loyalty platform in response to the challenges which the COVID-19 pandemic has brought to our sector. Embargo allows coffee shops, restaurants and bars launch their digital loyalty card within one day, providing them with a COVID-safe and fully contactless solution focused on boosting repeat business from local customers. Furthermore, Embargo’s CRM system helps venues identify their key customers and communicate with them via multiple channels like push messages and e-mails.
Notes Coffee, The Gentlemen Baristas, Yangtze Noodles and Chucs Restaurants are only a few names among the hundreds of brands that have joined the platform during the COVID-19 pandemic - replacing paper stamp cards or choosing Embargo over building their own branded apps. CEO of Notes Coffee, Rob Robinson embraces that change was inevitable in the current climate: “We’ve always had a paper stamp card but with the drive for a contactless customer journey, going digital was a no-brainer. From all the solutions we have researched Embargo definitely stood out – quick and simple to use, impressive brand recognition and a personal service ready to respond to the rapid demand that COVID19 brings.” Visit www.embargoapp.com
Smart Ordering with Hop Software Hop Software recently launched a new addition to its ever-growing hospitality focused products; Hop Shop, an online click and collect delivery platform is helping hospitality and restaurateurs through lockdown. Hop Shop can be accessed from the business website via Hop PMS allowing hospitality businesses to set-up a collection or delivery service. Hop Shop also is available through our newly launched app. The Smart Order Time feature ensures ultimate safety for both staff and customers, allowing customers to choose a convenient and safe time for collection or delivery. Now more than ever, guests are opting for a con-
tactless service from restaurants and hotels. Hop Shop has already helped many hospitality businesses find additional revenue streams. Richard Drummond owner of McKays Hotel, Bar & Restaurant, Pitlochry says; “Hop Shop has been a great addition to our operations. Guests continue to use the app and enjoy ordering food via their mobile, directly to their rooms and homes. As the current situation develops, Hop Shop has diversified our business and opened a new revenue stream.” For a demo of Hop PMS and Hop Shop, please email: SharonSmith@hopsoftware.com or see the advert on the facing page.
six-pack of beers. Bird said: “Everything we did during lockdown was about keeping our pubs visible and relevant; they couldn’t be meeting points any more, but they could still support their communities in other ways. People have told me that we helped to create some good lockdown memories locally, and they appreciate the efforts we made.” The Toggle platform allows hospitality businesses to quickly set up bespoke, branded gift cards. The service was made free to operators during lockdown, now charges are only applied after £1,000 worth of gift card sales. Users can be up and running in around 30 minutes, making gift cards available for customers to buy online and in-venue, send to recipients by email and post. Hundreds of pubs, bars and restaurants are live on Toggle, including: JW Lees, Yummy Pubs, Boston Tea Party, Brewhouse & Kitchen, Côte, Turtle Bay, San Carlo, Bob Bob Ricard, Park Chinois, Revolución de Cuba, Hickory’s Smokehouse, Ego Restaurants & Rosa's Thai Café. For further information visit www.airship.co.uk and www.usetoggle.com
Hospitality Technology and Software
Technology is the Foundation of Hospitality’s Revival Over the last year, we have seen advances in technology that would normally have taken months, if not years, to develop, test, trial and implement. But the flexibility and dexterity that has helped hospitality operators to adjust their way of working to meet changing restrictions, often at short notice, highlights the importance of technology in a modern hospitality venue and why it is no longer an optional extra. Henry Seddon, Managing Director of Access Hospitality, offers his thoughts on how technology can support hospitality businesses as they prepare to rebuild trade in 2021.
INTEGRATION, INTEGRATION, INTEGRATION The most important piece of advice I can give anyone who is reviewing how technology fits in their business is that the best solutions are those that integrate across many applications rather than being stand-alone. An EPoS system that integrates with order ahead, delivery, table reservation, payment, marketing, loyalty and engagement apps, for example, will simplify all stages of the operations process and provide a seamless customer journey. When trading guidelines have changed at short notice – reducing capacity, advance booking, table service only, contactless payments – integrated technology has enabled operators to adapt quickly and effectively. Access EPoS has at least 64 integrations available, enabling frictionless interaction and greatly enhancing the scope and power of the overall system, and this has provided access to implement reactive solutions, such as the addition of test and trace data to existing reservation technology. Integration delivers streamlined interaction that increases efficiency across the business operation, reducing admin time so that staff can reassign their time and skills more productively elsewhere. The resulting com-
mercial reports are more comprehensive and have rich data to enable effective analysis and a deeper understanding of what is happening at every level of the business.
A FLEXIBLE AND SCALABLE EPOS SYSTEM With so much uncertainty in the sector, flexibility and the option to scale an EPOS system are vital. Whilst an off the shelf solution might be the best choice for a start-up business, or one without significant growth ambitions, it could restrict business agility and future expansion as trading restrictions are eased. Proven technology that responds to changing needs drives efficiencies and provides exceptional guest experiences from one trusted source, which has never been more important than a time when there is no margin for error on revenue, costs and customer service.
SINGLE SIGN-ON Technology should simplify an operation and improve the work routine, not make it more complicated. As integration increases, so does the value of running solutions with a single sign on, with information displayed on a personalised dashboard instead of having to work across several different screens. Access Workspace enables customers to access different technology solutions in one place rather than having to sign in on numerous systems, transforming productivity and engagement. The seamless interaction reduces time spent on input and data interrogation, providing a frictionless way of working and immediate access to the right information.
ACCELERATION OF CONTACTLESS OPTIONS Having seen steady growth over the last couple of years, the move to contactless payments has been accelerated significantly in the last nine months, as everyone recognised the threat of infection from handling cash. The use of payment apps will continue as customers look for a convenient and secure way of managing their finances, particularly if their disposable income has been impacted during the pandemic, and they are now recognising that one solution for order and pay at table is more convenient than downloading a series of apps for different operators. Once again, integration becomes a key factor for operators, with Access EPOS integrating with
a host of order ahead, delivery and loyalty solutions as well as the main payment apps that customers are turning to.
FACILITIES MANAGEMENT Technology has revolutionised facilities management, with automation changing the landscape of compliance obligations, planned and reactive property maintenance. Sourcing suppliers, negotiating costs, checking ongoing works, approving invoices and filing certifications can now be completed at the press of a button. With so much being possible remotely, there has been a surge in interest in the Access Maintain managed service which handles the process for hospitality operators, providing expertise and easing pressure where the property management staff are still furloughed or the business is running at reduced capacity, with no-one having overall control for this function.
FUTURE TECHNOLOGY Technology will continue to evolve quickly but two areas are likely to drive the next round of development and impact. ‘Big data’ describes extremely large sets of data coming into a business daily and includes venue performance, spend per head and customer satisfaction. Consolidation and analysis to drive decision making can be time consuming and confusing but the introduction of a single platform to serve data from all hospitality technology will deliver significant benefits in accuracy, efficiency and cost savings. Another area will see technology help in the challenge of reducing waste which is a focus from a cost and sustainability perspective. Tracking food returned or thrown away will contribute to regulating portion control and minimising waste, taking business into 2021 with cost control and environmental at front of mind. See the advert below to find out more about how Access Hospitality can help your business.
Staying warm whilst dining al fresco Due to COVID-19, 2020 has been the year of dining al fresco. From home BBQs with a group of six friends to eating outside at your local pub or restaurant, everyone has been making the most of the sunshine – whilst maintaining a safe distance. Lots of people are still very wary about sitting indoors. And, in many cases, outdoor table service is the only thing that has kept people together and businesses afloat during these difficult times. So, the question is: what will happen now that autumn weather has arrived? Here at Under Control, we believe we have the solution.
3 tips to keep warm whilst dining outside 1. INVEST IN PATIO SPACE HEATERS
This is (by far!) the easiest way to stay warm whilst dining al fresco. Infrared patio heaters – such as those available in our space heating department – are perfect for use in home gardens and commercial spaces. They provide a gentle yet highly effective source of heat, over a large area, and are guaranteed to keep you feeling toasty on the chilliest of days. What’s more, they’re safe to use, energy-efficient and have a sleek and modern design. The perfect solution for both relaxed gatherings on your patio and fancy bars and restaurants alike.
2. PROVIDE WARM BLANKETS
In addition to outdoor patio heaters, perhaps supply your guests with complementary blankets? Of course, due to current regulations surrounding coronavirus, these would need to be washed thoroughly between each use. But it’s a simple way to create a cosy and welcoming atmosphere in your outdoor dining space – and will encourage people to visit throughout the winter months.
3. SERVE WARM FOOD AND DRINK
Al fresco dining in winter calls for hot winter beverages. So, if you’re running a bar or having friends round for a few drinks, why not swap out the beer and gin for mulled wine, hot cider and Irish coffee? Or if food is on the agenda, perhaps choose meals that are warm and hearty? Served up next to the patio heater, these options will warm your guests up nicely, even on the coldest of days.
Invest in your infrared patio heater today! Infrared patio heater available at Under Control Instruments There has never been a better time to invest in a patio space heater. They are the most effective and convenient way to heat up an outdoor space and will ensure you can dine al fresco despite plummeting temperatures. Yet despite this, they’re available for an affordable price – starting from just £175 per unit. So, why not take a look today?
To find out more about the infrared patio heaters – or for further tips on how to keep warm whilst dining outside – please feel free to get in touch. We have detailed knowledge of all products currently available in our space heating department and we’re always happy to help.
0121 238 2795 or send an email to firstname.lastname@example.org and we’ll respond as soon as we can. Alternatively, visit www.undercontrol.co.uk Either give us a call on
Design and Refit
Public Expect Screens and Other Hygiene Measures From Their Local After Lockdown Lifts
Consumer attitudes uncovered in the research show that the on-trade sector will face changes to some long-established traditions – revealing five key themes venues should be aware of: Peak times: Venues will need to rethink their offering outside of evenings and weekends, as over half (54%) plan to avoid visiting during peak times Skipping the queue: Jostling at the bar could become a thing of the past, as 55% welcomed the switch to table service, and just under half (49%) more likely to go to bars or pubs with app-based ordering Spatial awareness: Support for social distancing is such that 56% wish to sit two metres from strangers, with 1 in 4 (25%) wishing to sit two metres away from friends One in, one out: The majority of pub-goers (51%) back a limit to the number of patrons allowed into a pub at one time. Think local: There is a clear consumer desire for pubs to support the community, with 49% more likely
It’s that time of year again.
Why not invest in an infrared heater?
This heat is very similar to that produced by the sun. Essentially, the heater emits infrared light, which is part of the electromagnetic spectrum and invisible to the human eye. This light travels unimpeded through the air until it hits an object. The object absorbs the light, causing the molecules inside it to vibrate – and this vibration subsequently leads to the production of heat. to visit venues sourcing food and drink from local suppliers, and 52% keen to see performances from local acts including musicians and singers Yet the research also reveals that the quality of pubs’ core offering will remain key. When asked what they miss most about going to the pub, two thirds (64%) claimed to miss pub food the most, and a third miss a ‘perfectly poured pint’ (33%). Despite the changes that the On-Trade will need to make to support social distancing, Brits are keen to support the industry with a quarter planning to visit a new pub they haven’t tried before (25%) when lockdown lifts, looking to spend an average of £27 on their first visit. Almost one in five (18%) will use this as an opportunity to be adventurous and treat themselves to a more expensive drink than usual. Paula Lindenberg, President of Budweiser Brewing Group says: “It’s great to see so many Brits are yearning to get back to the pub. But it’s not without its cautions with the research finding that pubgoer’s behaviours, values and expectations will shift as the lockdown eases. Safefty continues to be a major concern when planning refurbishments and space and protective measures are needed to boost customer confidence."
The clocks have gone back, outside temperatures have dropped, winter is just around the corner. And with a second UK lockdown about to start, thousands of people are working from home, and looking for ways to keep warm and cosy – without breaking the bank in the process. Here at Under Control, we reckon we have the solution…
Infrared space heaters are wall-mounted heaters that convert electricity into radiant heat.
During the first lockdown research conducted by BBG examined new measures and attitudes post lockdown.
Get Ready For Winter With Indoor Infrared Heating
What are infrared space heaters?
Budweiser Brewing Group (BBG) have once again revealed the publics desire to return to the pub. Brits as revealed in the front page story are keen to get back to the local once the sector re-opens.
Hygiene remains front of mind for pub-goers, as the study finds two thirds (66%) are much more likely to visit if hand sanitiser is readily available throughout venues - and a quarter (25%) plan to avoid using public toilets upon returning to the pub. Visible protective measures are also supported, with two in five (40%) claiming they’d be more likely to visit their local if it was compulsory for staff to wear face masks, and over a third (36%) welcoming screens at the bar.
Infrared heaters only warm the area directly in front of them. They transfer heat from one object (i.e. the heater) to another (e.g. your body), without heating the air in between them. And as a result, they boast a range of benefits and have become a popular option for the winter months.
5 BENEFITS OF INFRARED HEATERS 1. Instant heat Unlike convection heaters, which gradually heat the surrounding air, infrared heaters emit a precise and instant beam of heat. This makes them a great option if you’re sitting on the sofa or at a desk. The heat will be focused solely on you, rather than heating the entire room unnecessarily. 2. Energy-efficient As they only heat specific objects, infrared heaters don’t waste any energy. What’s more, almost 100% of the heat created is transferred out. They’re super-efficient. Therefore, they cost much less to run than a traditional convection heater and have a significantly smaller carbon footprint. 3. ‘Healthier’ Infrared heaters do not rely on air to transfer heat. As such, dust and allergens are not circulated around
the room and allergies can often be reduced. The natural infrared light is also absorbed by the body, leading to healthier blood circulation, as well as a number of other health benefits. 4. Low maintenance Not only are they easy to install, infrared space heaters require virtually no maintenance. They have no moving parts (e.g. a fan) or motors that are likely to break, no air filters that need to be replaced. Simply keep them clean and dust-free and they’re guaranteed to last for at least 5-10 years. 5. Unobtrusive Since they don’t use a fan, infrared heaters work silently. They also don’t have any lights or lighting functions – and, thanks to their stylish design, will blend seamlessly into the background. Indoor infrared heaters available at Under Control If you wish to prepare your commercial premises for post-lockdown customers, there’s never been a better time to invest in infrared heating. Here at Under Control, as part of our online space heating range, we currently stock an space/patio infrared heater – perfect for both domestic and commercial use. This rotates to give maximum heating area and comes with remote-control. There are two power options (1600w and 2000w). Starting from just £175 per unit, it’s an affordable and effective way to keep your property warm this winter. So, why not take a look today? And remember, you’re always welcome to get in touch. Our team has excellent knowledge of the infrared space heaters available and we’ll gladly answer any questions that you may have. Either call us on 0121 238 2795 or send an email to email@example.com and we’ll get back to you.
Mysons ltd successfully tendered for the refurbishment of the conferencing and banqueting at the Four Seasons Hampshire with a very tight programme of 7 weeks with no overrun as there were conferences booked for the day after handover. The work itself was a challenge using some new techniques with specialist paint and lighting and with the coordination of the FF&E to ensure a smooth handover Mysons Ltd prides itself in the ability to react to the clients demands being as flexible as possible to meet them we are a national company working from inverness in the north to Hale in the south using where possible our own labour and closely with our partnered sub contractors from a C&B refurb to reactive and planed work for local authorities, windows and doors to groundworks and building works, soft strip small demo to general maintenance.
business Development Manager
COMPACK - THE STANDARD THAT MAKES THE DIFFERENCE
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The Compack glasswashers have simplicity and robust performance in mind. Where the need for just washing glasses is the main aim this is the machine for the job.
• Electronic control with push buttons for high efficiency and easy to use • 350, 400 and 500 basket machines available • 120 seconds washing cycle • Ecoclean control system for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Light function button with self diagnostic
(subject to status)
COMPACK FRONT LOADING DISHWASHERS
• Electronic control DIGIT with temperature display • 4 washing cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Built in softener (only on D50S and D55S) • Colour coded function button with self diagnostic • Evolute Electronic control with LCD display
COMPACK PASS THROUGH DISHWASHERS
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• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle • Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump). • Thermal acoustic double door • New inclined and deep-drawn welded tank • Door reinforcement brackets • Adjustable rinsing arm rotation speed • Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant • Removable double filtering system for wash and drainage cycle
Web www.compack.uk Email firstname.lastname@example.org Tel 0333 456 4500
• Electronic control with LCD display • 4 individual programmable cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Break tank – AA air gap – WRAS approved • Guarantee rinse temperature 85⁰C at constant pressure • Self cleaning cycle on drain down • Thermal protection for wash tank and boiler • Built in softener (only on BT55S) • Self diagnostic
Design and Refit
Hospitality Partnership Between Harrison Spinks and The Fine Bedding Company The perfect partnership of two heritage brands, Harrison Spinks Hospitality and The Fine Bedding Company are collaborating to offer hoteliers a full package and guests the best possible sleep experience. Passionate about sleep and specialists in their own fields; Harrison Spinks have been handcrafting luxury mattresses since 1840, while The Fine Bedding Company have been manufacturing pillows, duvets and mattress protectors for over 100 years. Alike in their values, both these family businesses have innovation, sustainability and quality craftsmanship at their core and in every step of their manufacturing process, with unrivalled expertise in what
makes a great night’s sleep. This partnership emphasizes the importance of the whole sleep package and everything that affects a guests sleep experience; from the mattress to pillows and duvets. Dedicated hospitality web pages on each brand’s websites will allow hoteliers to discover a range of full sleep packages; products from each brand that work in harmony with each other to create the perfect sleep experience for your guests. With each brands sale teams offering recommendations to their respective customers. To discover more please visit: www.harrisonspinks.co.uk/hospitality and www.finebeddinghotels.co.uk/
Perfect Refrigeration Performance, Outstanding Energy Efficiency
German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business. Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner. Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment. The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants. Liebherr's under-worktop
appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect. The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency. To find out more information please see that advert below.
Mitsubishi Electric launch the UK’s first lower GWP R32 Air Curtain Mitsubishi Electric has launched a new, R32 Air Curtain which is designed to improve energy efficiency and minimise heat loss from a building while allowing businesses to benefit from an open door policy. As the first manufacturer in the UK to launch an R32 Air Curtain, the new Mr Slim HP DX 2.0 Air Curtain completes the R32 offering across splits indoor units and allows customers to move to one sole refrigerant on site. R32 has a much lower global warming potential (GWP) than R410A and is now the refrigerant of choice for split systems. By using R32 throughout the system, carbon emissions are reduced and installation, service and maintenance are all simplified. “The new Mr Slim Air Curtain is the first in the UK, to utilise R32 which makes it the perfect choice to help buildings meet their carbon reduction plan”, said Mel Threader, Senior Product Manager. “This technology offers an energy and cost efficient solution that would benefit all locations with public entrances including retail, hotel lobbies, office entrances, higher education, hospitals, libraries, museums and leisure facilities”. Air curtain technology minimises the amount of cold air entering a building and keeps the warm air inside, ensuring a comfortable environment is provided to the occupants. Flexible and easier installation is achieved with the R32 indoor unit
as it is available in a recessed or exposed design offering. In addition, the Mr Slim HP DX 2.0 air curtains can be used as twin systems, using two identical units to serve a wide or double entrance / exit, served by a single common Mr Slim outdoor unit. Developed by Mitsubishi Electric in conjunction with air curtain manufacturer Thermoscreens in the UK, and currently available in 1m, 1.5m or 2m lengths as a dual refrigerant solution (R32 or R410A), the units are ideal for businesses looking to future proof their buildings by running completely on R32. They offer lower run costs and carbon emissions through the flagship Mr Slim Power Inverter high efficiency outdoor units. “Overall this R32, energy efficient air curtain is the ideal solution for businesses with strong carbon reduction targets who want to be able offer an open door operation whilst ensuring a comfortable environment inside”, added Mel Threader.
Further details on the system can be found on the company’s website https://les.mitsubishielectric.co.uk or www.thermoscreens.com
Design and Refit
Hot Water Without The CO₂
Able to draw and transfer thermal energy from air, Air Source Heat Pumps (ASHP) under the right circumstances represent an efficient way to significantly reduce the carbon emissions of a building. Commercial hot water and heating specialist Adveco now extends its ASHP offering with the Adveco L70, a high capacity monobloc air-to-water heat pump. Calibrated for the UK climate, the L70 operates with ambient temperatures of -20 to +35°C. When temperatures plummet, the L70’s automatically provides built-in frost protection.
Achieving water temperatures up to 60°C, the L70 can be used to supply preheat for hybrid applications with regular hot water demand, such as for showering and washing. The L70 will dramatically lower CO when analysed using the carbon intensity figures from the new SAP10. Compared to gas systems the carbon emissions are reduced by around 70%, when using the SCOP of 3.39 (Ecodesign reference design temperature of 10°C for the UK and water temperature at 35°C.). Even greater efficiency can be attained in warmer southern and western UK regions. www.adveco.co
Don't Lose Revenue This Winter Social distancing isn’t going anywhere so you’re probably wondering how you can keep all those extra covers you’ve placed in your outside space when the bad weather arrives? Installing an outdoor structure from Broadview Shading Solutions could be the answer. The outdoor pergola structures with retractable louvred roofs can be enclosed with sliding glass or retracting zip screens to create additional enclosed space for the Winter. Optional extras such as LED lighting and electric heaters mean the space can be used all year round. The custom structures from Broadview can be designed to fit any space and cre-
ate the perfect addition which is both practical and aesthetically pleasing. Integrated gutter systems make this addition to your business a fully functional all-weather solution. Offer extra covers on busy days, guaranteed functions throughout the Summer whatever the weather, and a year-round additional party space. Separate entrance doors enable clients to use this as an exclusive area for special events. To learn more and to book your free design consultation, contact Broadview today on 01202 679012.
Ambimedia Audiovisual Solutions
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Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands. ENHANCING OUTDOOR SPACES In order to enhance outdoor
areas in pubs and restaurants, we have provided solutions including outdoor high brightness TV’s, outdoor sound systems and extended WIFI and CCTV networks. HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further, providing dig-
ital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising. DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us
Mayfair Contract Furniture We supply contract grade commercial furniture to the hospitality & leisure industries. With over forty years of experience in the hospitality industry, we are passionate about supplying the finest quality products. We deliver to all areas of the United Kingdom, Ireland and Europe and export our products worldwide. We keep in stock a huge variety of New contract furniture including tables & chairs, lounge / lobby furniture, & hotel bedroom furniture ready for immediate dispatch. In addition to this as a direct importer we
Wine Storage Solutions
Wine Storage Solutions Ltd was established in March 2005, to find and develop the perfect temperature and humiditycontrolled wine coolers and fridges for my friends’ and my own wine collections. The brief was simple – quality, reliability and style. We always had reliability in mind as we had all replaced our own coolers in the past, often much earlier than we would have liked or hoped. The development of the Vin Garde range’s single-weld refrigeration system
Design and Refit can also competitively fulfil a wide range of bespoke orders to suit your personal requirements. Not just a supplier; We understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted, and logistics. Contact 01733 310 115, email: email@example.com or visit www.mayfairfurniture.co.uk has gone a long way to ensuring top performance and excellent longevity. We are proud of our product ranges and passionate about wine storage at home and in the restaurant. We would encourage you to pay us a visit to see all these models in our showroom in Chipping Norton. Our customers are always saying they look so much better ‘in the flesh’. If you cannot visit, we are always happy to answer any questions you may have regarding your wine storage requirements and we look forward to hearing from you. Visit www.winess.co.uk or see the advert on this page for further details.
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. 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 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. Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk
TEMPERATURE CONTROLLED WINE STORAGE & DISPLAY WITH LED LIGHTING
NO PLUMBING OR DRAINAGE REQUIRED, COMPLETELY SELF-CONTAINED
We are specialists in the supply and installation of temperature-controlled wine display cabinets which can be placed in any part of a building and require no plumbing or drainage. Our stunning and unique range includes contemporary & traditional styles with beautiful LED lighting, self-contained, temperaturecontrolled walk-in wine rooms for 990-4000+ bottles and wine display cabinets with 4 glass walls and LED lighting in all four Visit our corners to create a stunning visual effect which you showroom, can walk around 360 degrees. call us or view online.
Wine Storage Solutions Ltd
Essex House, Cromwell Business Park, Banbury Road, Chipping Norton OX7 SSR
Tel: 01608 645083
Please mention the Caterer, Licensee & Hotelier News when replying to advertising 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
Sun. Shade. Shelter.
OUTDOOR LIVING PODTM - CONDUIT CLUB - MAYFAIR |
ALL WEA WEATHER ATHER A THER | TERRACE COVERINGS Waterproof fabric or aluminium louver ed rroofs oofs Waterproof louvered Effortless control Ef fortless motorised rremote emote contr ol operation force)* Wind rresistant esistant upto Beaufort 12 (hurricane for ce)* infra-red Optional LED lighting & infra-r ed heating 5 year guarantee for peace of mind Make the most of your outdoor space with our innovative retractable retractable awnings and aluminium pergolas that provide shelter,, provide flexible shade and shelter alfresco experience come sun, wind, rain allowing your clients to enjoy the alfresco snow. or even snow.
t 0344 800 1947 e firstname.lastname@example.org w cbsolarshading.co.uk/commer cbsolarshading.co.uk/commercial cial *Wind resistance resistance based on our louver louvered ed rroof oof Outdoor Living PodsTM
CUBA PATIO AWNING - THE OAKSMERE - SUFFOLK |
Design and Refit Caribbean Blinds, the UK's External Shading Experts We love external shading and the benefits it brings. Dedicated to external shading for over 30 years, no one is more passionate, knowledgeable or experienced. Caribbean Blinds, established 1987, is a second-generation family-run manufacturer of luxury external shading systems, that transform the use, functionality and enjoyment from all types of spaces. From humble beginnings the company has grown to become the leading supplier and pre-eminent name in external shading in the UK. Working across residential, contract, commercial and trade, our products can be seen adorning the facades and gardens of discerning homeowners and businesses across the UK, with notable celebrities and prestigious commercial establishments amongst our ever-expanding portfolio of clients. The company’s foundations are built around providing innovative external shading systems that deliver genuine lifestyle-enhancing/energy-saving benefits, coupled with premium quality, stylish design, exacting
service, value for money and above all else expert knowledge and advice to enable clients to make an informed decision. We pride ourselves on the fact we are the UK’s only company dedicated purely to external shading, we do not get involved in any other home or garden improvement products, even interior blinds or glass rooms and this makes us completely unique in the field – truly specialists! Experience a refreshing difference dealing direct with the UK’s leading external shading manufacturer. We will provide you with sound, honest, expert advice on the correct external shading system for your application, requirement and budget. Whilst we may not be the cheapest, we guarantee to offer the best value for money, with a quality, service and specification that cannot be matched. Teal 0344 800 1947 or visit www.cbsolarshading.co.uk/commercial or see the advert on the facing page.
CardsSafe - Protecting Assets ®
The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! • CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + a one off admin charge. • CardsSafe® ensures peace of mind and protects against fraud and theft • CardsSafe® increases staff trust and improves the work
environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com, Phone: 0845 500 1040 Email: email@example.com
Opt for Timeless British Style and Quality With Cast Iron Furniture Traditional cast iron furniture has been a familiar sight in UK pubs since the Victorian era. These days, it is also increasingly popular in more contemporary settings, combined with modern décor. All Trent Furniture’s cast iron tables and stools are instantly recognisable as British design classics and with their superior strength and stability, they are built to last. Not only that, when the time does come for a facelift, sprucing up or even changing the colour of cast iron furniture couldn’t be easier. Weighing over 20kg, the Britannia table base, with its intricate Britannia and Union Jack motif, is the perfect choice for any pub or restaurant, as are the Dolphin and Girlshead tables.
SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors. During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environment with some boasting up to 95% capacity. The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround
With the ability to accept table tops in a wide range of sizes and finishes, cast iron table bases are also an incredibly versatile option when paired with Trent’s great range of wooden and cast iron chairs and stools. With prices starting at £57.90 for the Girlshead table, Trent’s cast iron furniture combines cost effectiveness with quality. To find out more about Trent Furniture’s fantastic range of cast iron furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk. time in-between covers an easy task. The screens arrive to you pre-assembled, all you need to do is screw on the feet and you are ready to open your doors. To order or to discuss your requirements please contact our sales team on 01945 450957, email us at firstname.lastname@example.org or buy online at www.sdscreens.co.uk
Design and Refit
Café Culture - Pavement Profit
We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.
made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to email@example.com
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
Square One Interiors
Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was
also eco friendly and sustainable. He soon found that a modern twist was also achievable, by 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 benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and 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! For more information visit www.squareoneinteriors.co.uk
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Design and Refit AMEREX Kitchen Protection
The AMEREX® Kitchen Protection (KP) fire suppression system is already a staple in commercial kitchens around the world. Amerex innovations make it an easy choice to meet code requirements, keep people and property safe with a dependable system, and give restaurant owners and operators unparalleled ease of use and maintenance for years to come. Plus, Amerex’s KP system meets the rigorous UL 300 standard for fire testing of fire extinguishing systems for protection of commercial cooking equipment required by NFPA guidelines. From fine dining to fast food chains, the Amerex KP system fire has the components to meet your clients’ needs.
KP offers two appliance protection configurations — Appliance Specific, where the appliance location is fixed, and Zone Defense, an overlapping protection configuration that allows kitchen appliances to be moved or replaced without having to move system discharge nozzles. Zone Defense future-proofs the kitchen design and allows restaurants to adapt to changing consumer tastes or business conditions without repiping the fire system. KP offers three different fire detection methods — standard thermal link detection or one of two linear heat detection options, pneumatic heat sensitive tubing or electrical linear heat detection. Contact Amerex at www.amerexfire.eu
Zone Defense means we’ve got you covered.
CambridgeStyle Canopies Our product range includes:
CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems.
• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails firstname.lastname@example.org or visit www.cambridgestylecanopies.co.uk
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CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.
Our product range includes:
• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems
Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!
CambridgeStyle Canopies Ltd 01353 699009 | email@example.com | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”
Previous Clients Include:
Design and Refit
Drakes Bar Furniture - UK Bar Furniture Supplier
We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating 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.
Sims - The First Port Of Call For Banquette Seating
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We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.
Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com
Design and Refit
Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment. Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling
If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit www.contractfurniture.co.uk
Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trolleys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restaurant to the splendid 3 to 5 star hotels, resorts and Residential homes.
Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call. Freephone: 0800 917 7943 www.euroservice-uk.com
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Freephone: 0800 917 7943 www.euroservice-uk.com firstname.lastname@example.org
Manufactured in the UK
CELEBRATING 40 YEARS IN THE TROLLEY WORLD 10% discount with the code 40TC
Property and Professional
New Restrictions and Financial Uncertainty - What Can Pub Owners and Landlords Do? By Alan Hamblett, partner at debt recovery and asset finance solicitors, Corclaim (https://www.corclaimdebt.co.uk/people/alan-hamblett) Back in the day, when the second wave was only being talked about as if it were a remote but unlikely possibility and when everything was going to be back to normal by Christmas, the government published a code of practice for commercial property relationships during the Covid-19 pandemic. This was obviously based on the government’s inability to see beyond the horizon. The long term effects of its proposals have clearly not been thought through. The foreword says that "Government has always been clear that tenants who are able to pay their rent in full should continue to do so, whilst those businesses that cannot pay in full should communicate with their landlord and pay what they can. Landlords should also provide support to businesses if they too are able to do so". So far, so good. The code relied upon "transparency and collaboration", a “unified approach” by all stakeholders including government, utilities, banks and others to achieve outcomes reflecting the code's objectives, "acting reasonably and responsibly" and, perhaps most crucially, government support. In the early days we had government-backed loans and grants, business rates relief and VAT deferral to help with cash flow. Whether any further government support will become available, as we face increasingly restrictive measures, remains to be seen. Subject to all of that, the code suggests that landlords and tenants should talk to each other. Common sense. Landlords should be willing to provide
concessions where they "reasonably" can, taking into account their own financial commitments and information provided by the tenant, which should be treated sensitively and confidentially, about the financial impact of restricted trading. Landlords refusing concessions should explain to tenants why they are doing so. It was suggested that new arrangements could, for example, involve:
CRAR (Commercial Rent Arrears Recovery) is no longer available either unless at least 9 months’ rent is overdue. That will be increased to 12 months’ arrears at the next quarter day on 25th December. Statutory demands and winding up petitions are prohibited unless it can be shown that the debt is not due to the effects of the virus on the debtor's financial position. The burden of proof is on the landlord to show this. A number of options do remain open though.
(a) A rent free period; (b) A deferral of rent (although thought would have to be given as to how this is going to be paid in the future); (c) Payment monthly rather than quarterly; (d) Rent reduction geared to turnover; (e) Withdrawal from rent deposit - on the understanding that the landlord will not require it to be topped up; (f) Waiver of interest on late payment. The code also covers service charges and says that these should be reduced where the lack of the use of a property has lowered the cost of providing services. This is probably a legal requirement anyway. Any variation to the lease should be confirmed by written memorandum speak to your solicitor if in doubt. If rent concessions are agreed with tenants, it should be confirmed in writing that these will terminate automatically if any proposal for a voluntary arrangement is put forward by the tenant for creditors to vote upon. This will mean that the landlord's voting rights will be by reference to the full amount and not the reduced amount. If reasonable arrangements cannot be agreed by the parties, then what can a landlord do? First, let's look at what a landlord cannot do. Forfeiture of commercial leases for non-payment of rent is still prohibited by section 82 of the Coronavirus Act 2020. This prohibition originally expired on 30th June, was extended to 30th September and now runs until 31st December 2020. No doubt it will be extended again.
It is still possible to issue debt proceedings against the tenant or guarantor. Judgment can be enforced in the usual way, including instructing a High Court Enforcement Officer to seize goods from the premises, although this is rarely considered a suitable option where the tenant is a trading entity. Clearing the premises of stock and equipment would be the final nail in the coffin. The better option may be to look to the guarantor, if there is one. It may also be possible to pursue a previous tenant if the lease was assigned to the current tenant. A section 17 notice will have to be served within six months of the debt falling due. Where the tenant has sublet the premises, it is possible to serve notice on the subtenant requiring the rent to the paid direct to the superior landlord rather than to its own intermediate landlord. This is, however, subject to the same restrictions as CRAR. As at today, the rent must be at least 276 days in arrears and this will increase to 366 days on 25th December. Although forfeiture is not permitted on the basis of non-payment of rent, it is still permitted on the basis of other breaches of covenant where the lease permits. This is, of course, subject to the requirements of section 146 of the Law of Property Act to give notice of breach and allow time for any breach to be remedied. If in doubt, speak to your solicitor. Finally, if a tenant goes into administration, rent and other sums due under the lease (including service charges) are payable as an expense of the administration, i.e. ahead of other creditors, where the premises continue to be used for the benefit of the administration. This is payable by the administrator. The question, as always, is whether you want to maintain a long commercial relationship with your tenant or whether your own cash flow is the priority.
Meet Tia, from Waitress to Care Team Leader in Just 6 months! I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted. I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.
The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home. Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times. Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months. Search our vacancies and find out more about Care UK at careers.careuk.com or email email@example.com
October-December 2020 Guy Simmonds Market Update Stephen Taylor, Managing Director of Guy Simmonds, comments upon the hospitality property and pub leasehold and freehold market at Guy Simmonds, in the new unprecedented, deadly Covid19 pandemic era, with continuing/increasing Autumn and Winter 2020 prevalence. This includes the further and damaging full month minimum period of national hospitality closures, provisionally ending on December 2nd. Many in the hospitality industry feel the industry (which has invested heavily in measures and equipment to protect the public from Covid19) is unfairly taking the brunt of damaging Government measures, especially since they argue the incidence and transmission of deadly Covid19 is much lower, compared with other sectors. Where possible, many in the hospitality industry will adapt and provide a takeaway/delivery service to help their survival and cash flow crisis, whilst providing a welcome service to the local community. One aspect we can all agree upon, is the late announcement of the further extended period (now until March 2021) of the Government furlough scheme, which is especially welcome in these desperate unprecedented times. At Guy Simmonds, we are still managing to sell a surprising number of freehold premises, create new free-of-tie leases (at our recommended sensible and sustainable rents) for our valued freeholder/retiring publican clients, and even having some success in assigning Pubco leases (albeit at very realistic premiums). We continue to fully market all businesses using our innovative and unique combination of websites, portals and generic domain names. We are making a relatively good number of appointments for prospective purchasers (always following/adhering and sending via email the evolving Government viewing guidelines
etc). Our valued prospective purchasers, cooperate and demonstrate their genuine intentions to acquire a suitable business by completing via email, a number of our relevant questions, including finance status, how soon they wish/are able to acquire a business, relevant experience, etc, prior to us arranging a formal appointment with our vendor clients for them to formally view the premises. We are finding that people from diverse backgrounds and professions are still looking to enter the licensed trade. Certainly, a freehold licensed business can often now be perceived as a relative bargain, especially when compared with the differently valued residential/domestic property market. The complete contrast between licensed businesses is highlighted and compounded by the now almost complete reluctance of banks/institutions to finance hospitality businesses, compared to the still buoyant residential/domestic house sector - whereby Banks/Building Societies/Lending Institutions continue to be prevalent in their desire to lend residentially and at very high ‘LTV’ (Loan to Value) levels. Fortunately, some relatively ‘cash rich’ (not relying upon borrowing) positive purchasers of freehold and leasehold hospitality businesses take a longer-term view. They are of the opinion that whilst the on-going Covid19 pandemic is dreadful and clearly adversely effecting the hospitality trade with a potential nightmare winter scenario looming - at some future point (probably if/when a successful vaccine is available and ‘rolled out’) the situation will undoubtedly improve and hopefully/eventually be overcome - maybe in 2021/2022. Obviously, the volume of sales in 2020 has decreased compared with the pre-Covid19 pandemic era, with sale prices usually also detrimentally effected. This is unfortunately a result of the awful year the hospitality industry is enduring, together with evolving, strict and further damag-
ing Government guidelines, together with the prevailing and complete future uncertainty. This has clearly been further exacerbated by the latest National Lockdown, resulting in the further complete closure of hospitality outlets from November 5th - December 2nd. Of course, the memory of the glorious summer weather and the opportunity to ‘cash in’ and maximise often large outside lawns and trading areas has now largely faded, with the harsh reality that most outlets will now be in a negative cash flow situation. Certainly, I completely empathise and understand the almost impossible evolving and completely uncertain future trading situation, which our beleaguered hospitality/pub operators are encountering. We are also of course completely conscious that the industry faces a potential nightmare winter scenario, following the minimum full month Lockdown/Closure period, in respect of both further potential damaging Government restrictions, together with the impending situation of mass redundancies. Since businesses are valued relating to turnover and profits, then all shrewd business owners and purchasers usually understand and accept that the related valuations and rents will usually also be effected. Providing vendors are very realistic and pragmatic with their expectations, then we are often managing to successfully conclude transactions. Indeed, we have a healthy pipeline of freehold and leasehold businesses under offer, and with deposits taken with Solicitors instructed, ready to complete in the last quarter of 2020 and into next year 2021. We have successfully sold in the past few months to date a pleasing number of freehold and leasehold businesses (see photos and names for examples). These range from low/medium cost of entry leases, up to a freehold licensed business we have just sold for in EXCESS OF £1 MILLION POUNDS. We also have our loyal retained buying clients who continue to selectively seek freehold licensed
property/pubs/hotel to purchase, with the aim of Guy Simmonds advising upon creating a new freeof-tie lease and finding them a suitable lessee for sensible rental income (this is our Guy Simmonds speciality, with enduring success for over 30 years). We can advise upon these speciality leases from personal, long-term experience, since I have owned several freehold licensed premises over the past 30 years, whereby I have created sustainable and still current free-of-tie leases. We can also recommend specialist commercial solicitors if necessary, to help our valued freeholder clients in creating these leases, following our rental guidelines and ‘Heads of Terms’ etc. If you are looking to sell a freehold licensed property, or looking to engage our expertise in creating a new correctly valued, free-of-tie lease and us finding you a suitable tenant for sustainable rental income etc then please contact me by email. We also have purchasers seeking freehold premises (whether still trading or having ceased trading) with the potential or already having ‘change of use’ to residential/development etc... Again, due to recent sales, we also welcome additional vendors wanting to try to sell/assign their existing leases at very realistic premiums/asking prices. We will of course formulate and professionally advise upon current market valuations on request, subject to us being provided with annual verified historic trading accounts, together with up to present date monthly turnover figures for 2020. We look forward to hearing from all prospective freehold and leasehold vendors and continuing to being of assistance in these immensely difficult unprecedented times, which affect all of us in the severely afflicted but ever resilient hospitality sector. Unfortunately, one aspect we can all be sure of, is that the only certainty is continued uncertainty...” Best wishes. Stephen Taylor. Managing Director Guy Simmonds. Contact firstname.lastname@example.org
Property and Professional
Oceans Restaurant on the Market Price Recently Reduced: Character This licenced restaurant & bar has built up a superb reputation during the time it has been trading with strong local repeat trade which is hugely boosted by tourists through the holiday seasons. The restaurant is operated by a manager, head chef, 2nd chef and 3 full time staff. In addition there is a pool of 10 staff for the busier times. The owner oversees the day to day running. The premises have become very popular for private functions including weddings. For functions, the seating can be increased to 50. Bettesworths are marketing the leasehold interest at an asking price of £125,000 to include the trade inventory and goodwill. We have been informed the premises is available on a 10 year lease from 2016 at a rent of £20,000 per annum plus an annual maintenance charge of circa £1,600 per annum.
Leading South West Commercial Estate Agents, Bettesworths are delighted to be marketing a stunning award winning restaurant in an idyllic location in the South Hams. Oceans Restaurant is located close to Salcombe on Bolberry Down, a National Trust Area of Outstanding Natural Beauty. Oceans Restaurant & Bar forms part of a purposebuilt development including 11 holiday homes. The development was completed in 2016 and has been built to a high specification and beautifully finished. This south facing premises is decorated in a modern Urban Rustic style, has a well-equipped commercial kitchen and offers internal seating for 44 and Al Fresco seating for 24.
Genevieve Stringer, who leads the catering department commented, ‘The location of this award winning restaurant offers uninterrupted views across Bigbury Bay, Burgh Island and Thurlestone making this the perfect location for enjoying this idyllic setting. Oceans Restaurant certainly has the ‘WOW’ factor, affording the new owner/operator a wonderful opportunity to work in such a glorious location. We expect interest to be high’. Visit www.bettesworths.co.uk for further details.
Somerset Country Village Freehouse
Property specialists Stonesmith are delighted to be marketing the sale of the freehold of The Green Dragon - the only pub in the pretty South Somerset village of Combe St Nicholas. Located in lovely countryside, not far from the Blackdown Hills, this Area of Outstanding Natural Beauty, boasts miles and miles of paths popular for walking, cycling and horse riding. The Green Dragon is a substantial and deceptively spacious character village inn with origins dating back around 400 years. This traditional stone built freehouse is well presented throughout and provides extensive trade areas and spacious family sized owner’s accommodation. This spacious country village pub briefly comprises: - Main Bar (24+), Restaurant (38+), Commercial Kitchen and 4 Double Bedroom (1 EnSuite) Owner’s Accommodation. Externally, the property benefits from a Customer Car
Park with space for 26 vehicles, and various useful Outbuildings and Seating Areas. The Green Dragon is a well-regarded country village freehouse, providing locally sourced and freshly produced food, quality ales and wines, within a deceptively spacious character property. This quality village public house is well presented throughout and benefits from established reputation and year-round regular repeat trade, with an impressive local following. This trade is boosted by year round visitors to the area and destination trade from the surrounding villages and towns. The Green Dragon has its own website, www.thegreendragoncombe.co.uk The freehold business is on the market for a recently reduced asking price of £395,000. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
Weekly Figures Analysis & Reporting Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures
reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.
T H E W E S T C O U N T RY S P E C I A L I S T S
NR EXETER CITY CENTRE Well Presented & Fully Equipped Licensed Restaurant Prime Trading Position Close to Exeter City Centre Split Level Restaurant (46) & Commercial Kitchen 3 Double Bedroom Owner’s Maisonette Excellent Opportunity Offering Tremendous Potential
SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town
SOMERSET VILLAGE Substantial 17th Century Former Farmhouse Refurbished To An Extremely High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna, Hot Tub, Gardens & Private Parking
SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bed Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B
TAUNTON TOWN CENTRE Modern Licensed Café & Restaurant Dining Area (45+) & Outside Seating (32) Fully Equipped & Ready To Trade Impressive Business Opportunity All Serious Offers Considered
AG SA RE LE ED
NORTH DEVON Award Winning Freehouse & Restaurant Recently Refurbished & Established For 30 Years Bar/Restaurant Area (86) & Function Rooms (50) Significant & Impressive Levels Of Trade Spacious Owner’s/Managers Apartment
BATH CITY CENTRE Renowned & Award Winning Restaurant Prestigious City Centre Trading Position Sales Consistently In Excess of £1Million Exceptionally Strong Net Profits Outstanding Business Opportunity
EXETER CITY CENTRE Impressive & Extremely Well Presented Guest House 9 Letting Bedrooms & Owner’s Accommodation Easy to Run & Trading On Room Only Basis Impressive Levels Of Trade & Excellent Profits Tremendous Potential For New Owners
THINKING OF SELLING? CALL FOR A FREE VALUATION
NORTH DEVON COAST Profitable & Well Established Daytime Only Cafe Situated Beside The Picturesque Harbour Of Lynmouth 24 Covers Inside & External Seating For 12 Extremely Popular Takeaway Service Well Established Business With Impressive Levels Of Trade
01392 201262 www.stonesmith.co.uk
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Issue #237 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...
Published on Nov 18, 2020
Issue #237 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...