OnTrade Scotland Magazine February 2021

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Welcome to the February edition of OnTrade Scotland. We have vaccines, announcements, shifting goal posts, statements, flip-flopping but thats just another month in the situation we are all in and we still have no clear direction. As February is traditionally the month when love is in the air. This February not many people in the on trade or hospitality sector are feeling the love so we at OnTrade Scotland wanted to show that we care and that we are constantly thinking of you by dedicating the cover to everyone in the trade and by hopefully giving you a little smile with a Valentines poem dedicated to everyone in the trade. ROSES ARE RED VIOLETS ARE BLUE WE AT ONTRADE SCOTLAND MISS AND LOVE ALL OF YOU We would like to thank our partners at Gilson Gray LLP & the fantastic Joanna Miller for their support in bringing insight and information from a legal standpoint which is so important just now. We would like to thank all of our commercial partners & advertisers who without you the title would not be possible at this time we genuinely appreciate your support of the trade and of the title. We would also like to thank all of you for staying strong and continuing to do the best you can in a challenging time, we will come through this, but we must all come through it TOGETHER.

Justin Wingate Director at TopGunMedia For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111


Industry News


Eusebi’s Fighting the Good Fight


Out & About


The Scottish Government answers Trade questions



Popular bar and restaurant Citation is set to relaunch next Summer as a luxury wedding and events venue. The former Sheriff Court building has been closed since March and over the Winter months has been undergoing refurbishment as it prepares to open its doors as a new, exclusive use space for hire. Benefitting from period features, exposed brick walls, a show stopping split staircase dotted with fairy lights and a cascading floral balcony Citation is a grand venue designed to host everything from gala dinners to the most beautifully put together weddings. In its previous life as a restaurant Citation hosted a

handful of weddings – with couples falling in love with the romantic surroundings and the backdrop of the Merchant City. Wedding manager Louize Hollywood has been making couples dreams a reality for over 15 years and is excited to introduce a new wedding venue to the Glasgow market. “I am so excited about Citation, it is an absolutely stunning Venue inside and out and I feel very privileged to be part of this new addition to the Wedding Industry, Citation really does have it all, a sleek and stylish Venue situated perfectly in the beautiful Merchant City. I can see Citation fast coming one of the most sought-after Wedding Venues with the enquires already flooding in. With over 50 weddings in our diary for 2021, we are off to flying start and cannot wait to get going in Summer 2021.” Ahead of their Summer reopening Citation are set to have their first wedding show on Saturday 27thh March With a host of some of their hand-selected suppliers to help take the stress out of wedding planning for couples. Spaces are filling up fast, so they have recently opened private viewings on the 28st of March to allow newly engaged couples the chance to be among the first to view the new events space. Citation is set to reopen June 2021 with availability for private viewing for both wedding and corporate events from January.

SCOTLAND FOOD & DRINK LAUNCH THE ACADEMY The Scotland Food & Drink Partnership has launched a new and unique training initiative to help businesses targeting growth, after the industry was one of the hardest hit by COVID-19 and Brexit. Launching on Burns Night, The Academy, which is the first major investment from Scotland Food & Drink Partnership’s £5m Recovery Plan and is supported by The Scottish Government, will run for two and a half years, and aims to support over 200 Scottish businesses. The creation of a unique supplier development programme has been high on the agenda for the Partnership since launching its Home Advantage strategy in 2018 and is also integral to its Ambition 2030 plan. Open to food and drink businesses of all sizes and disciplines, The Academy, is a series of three programmes being rolled out to support businesses sell themselves, build their brands, thrive, and compete and is being delivered by the Scotland Food & Drink Partnership and food and drink consultants and training experts Levercliff Associates. The training programmes include Seeding Growth, Accelerating Growth and Commercial Excellence and each have been designed to support companies at various stages of their growth ambitions. Seeding Growth, which starts in May 2021, is aimed at companies whose primary focus is on maximising their local markets and beginning

to move to broader Scottish and UK markets. Lucy Husband, Market Development and Business Engagement Director at Scotland Food & Drink, said: “Food and Drink businesses in Scotland have faced an extraordinarily difficult year and many have had to put their growth ambitions on hold to deal with the everyday challenges to continue trading. “But while we don’t know how long we’ll be facing the existing challenges of Covid-19 restrictions and Brexit; food and drink businesses need to focus on growth if the sector is going to successfully recover. “The significant investment into The Academy means that we will be able to support over 200 businesses over the next two and half years, providing them with the practical tools for growth and success. It also aims to bring a renewed sense of positivity for businesses when it comes to growing their brand and will deliver real change that’s rooted in the here and now.”

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Brand News HIPFLASK SPIRITS LAUNCHES Drinks entrepreneur Kim Cameron trademarked the new venture years ago looking to introduce it to the Bothy portfolio but hadn’t had the time until 2020 presented the opportunity amidst the chaos. Kim said: “Hipflask Spirits launches today, in 2021 but it’s been in the pipeline for years. The challenges of 2020 gave me a little bit of space for new projects that had been on the back burner but now had time to flourish. “Throughout 2020 I was inspired by the way in which people found joy in the outdoors and in pursuits that nourished the soul. This helped drive forward the creation of the brand with the idea of Hipflask Spirts coming from a portable, lighter weight 20cl bottle that can be easily carried in an inside pocket or bag. This is a drink that can be taken on any activity, whether that’s hillwalking, wild swimming or stargazing. Hipflask is the spirit of 2021, the spirit of adventure.” Advised against launching during a global pandemic, Kim still decided to forge ahead. She said: “Over the past five years Gin Bothy has created 14 rural jobs and I am very proud that despite all 2020 threw at us, those 14 jobs are secure. The lion’s share of Gin Bothy positioning is done through events such as the Royal Highland Show. With all of those cancelled we had to rethink and make decisions quickly and effectively to ensure survival of our small, all female team. “The creation of Hipflask is very much part of that survival but is also a chance to spread our creative wings. This is a brand we can try more with, play around with and have fun with, but is also one that provides more security for our existing team.” With an entirely different strategy to big brother brand Gin Bothy, which has said no to supermarkets for years and is still not a route for the handcrafted

brand, it does fit with the Hipflask series as it can be made in larger quantities. Aldi has selected the Sloe Bramble Spirit as one of its top 2021 products, available in their Scottish stores early spring. Kim said: “The Hipflask Spirits’ branding harnesses the code for the road, a series of symbols and markings that are made to communicate helpful messages on the road less travelled, such as ‘bothy close by’ or ‘fish here’. We firmly believe a good road lies ahead and for those with a thirst for adventure we hope Hipflask Spirits will be with them as they forge their own path.” The first release of Sloe Bramble RRP £15 and Golden Spiced Rum RRP £18 are available in a 20cl bottle from www.hipflaskspirits.co.uk and from Amazon.

IMPOSSIBREW CO LAUNCH LAUNCH ALCOHOL FREE LOW CALORIE BEER With more than 84% of global drinkers wanting to moderate their intake and 1/5 of UK adults abstaining, many are actively looking to reduce their alcohol consumption. Alcohol-free beers are becoming increasingly popular. With 29% annual growth and a global market valuation of £14 Billion in 2020 alone, it is unsurprising that it remains the fastest-growing drinks trend. Pre-Order Now. Exclusively available at IMPOSSIBREW.CO. 5

Remember pints?

Please drink responsibly

The humble pint. 568ml of cold, liquid gold. Worth the wait at the bar, new or old. The sticky tables and the wobbly stools. The couples chatting and the groups of fools. Scanning the taps and list of beers, ‘Mine’s a lager, thanks. Cheers’.

Be it sat solo or handing out your round. Savouring sips or accidental spills to the ground. That moment of quiet when most needed. A tough swallow after the third goal conceded. To the rounds of cheers! Celebrations or commiserations. Or the one in the airport en route to a tropical destination. Sat in the sun, or a dimly-lit pub. Torn open crisp packets, and microwaved grub. But what is a pint without someone to drink it? Alone or together. Sober or blethered. Here’s to the post-work pint drinkers, guilty of turning a ‘quick one’ into four.

The friends who live for Saturday sessions, and being the last ones out the pub door.

Those dusting themselves off for Sunday’s hair of the dog, telling themselves that’s the last night for a while on the grog. To the round-dodger; always thirsty but never at the bar. To the one who’s had too many, everyone watches from afar. To the first-timer, not yet accustomed to the taste. (‘How do people sink these?’) It’ll come after a few more tries, no need for haste. To the craft dabbler, always coming back to what he knows. To the ‘I’ll drink anything’, taking whatever goes. As the bell rings for last orders, we’re all drinking up. This delicious golden liquid, from the bottom of our cups. Never will we take pubs and pints for granted again, Meet you back at the bar, as soon as they tell us when.

Gold Award Winner for Best Lager at the 2020 Scottish Beer Awards

Eusebi's Fighting the Good Fight Over the last year many in our industry have found it hard to understand what to do next and what road to go down. Many have questioned whether it is right to shout as loud as possible for change in fear of what that

may mean moving forward for them, and many have simply felt that don’t have the voice even if they wanted to shout. One of the venues that have tried to lead by example and show that there are things that have to be challenged because they are simply not right or

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© Gerardo Jaconelli

© Gerardo Jaconelli

fair has been Eusebi’s Deli and

the family behind it.

From taking the fight to court out of necessity to supporting the homeless and needy when they have had challenges themselves, we spoke to Giovanna Eusebi to understand why she felt so strongly that this was the best option for them. OTS: What you would like to see from government and councils to help move forward in a better way for venues like yourself ? Giovanna: The Help given so far has been greatly appreciated by business. The VAT reduction and

© Gerardo Jaconelli

business rates holiday both have gone some way to mitigate the costs of covid compliance and restrictions which have limited trade ( such as ban on alcohol and hours reduced ). However we are back to a scenario which will now I fear have greater devastation on the industry than the first lockdown. Their is a need for better targeted proportional support to ensure it goes to the business that can drive recovery. The current business grants are based on rateable value and disproportionate to amount of staff employed, turnover and cost base. Much of this emergency


funding has also been reactive, coming too late. It should be allocated as quickly as possible and for many will sadly be to little to late. Likewise the furlough scheme.What many people don’t realise is their is a huge cost to the employer. Business still have to cover PAYE & NI Regardless of size whether you are a 200 bedroom hotel or 40 seater restaurant this money is expected even when you are forced to close. The right thing to do would be for Government to draw a line under it now. Going forward we need a plan for recovery. Government and Councils will have the unenviable task of rebuilding its city centres and customer confidence. Hospitality will be crucial to this recovery. We are the biggest employers of under 25’s & the heart of every community. Our industry also is a huge contributor to the public purse - VAT, Duty, Tax, PAYE and NI Rebuilding will entail the private and public sectors working together like never before to create and work together to rebuild our economy. We have an incredible opportunity to press the reset button and rewrite our landscape. OTS: How you have found the engagement and support from your suppliers over this period ? Giovanna: Our suppliers have been incredibly supportive. They also have been through so much pain and uncertainty this year. Many of them helped with supplies for the Kindness Charity through lockdown. Everyone from giants like Booker to our fish supplier Fish Bros and Maxime a local forager and one man band. At Christmas Braehead Foods came to the rescue with 4 double fridges and a refrigerated van as we pivoted the business model again to an online offering. This kindness is beyond commerce OTS: Why did you feel it was so important to have to take the action you did when taking the council

to court? Giovanna: The decision was not taken lightly. It was very stressful standing our ground each day with the fear of a prohibition order and prosecution. Its a clear example of government and local authority not consulting and working with hospitality. Talking to business but not with business. The law of the definition of a cafe had not been thought through and could have been avoided with engagement with the industry. Leaving it to local authorities to enforce with no clear guidelines that changed by the hour was also difficult. All we want is to trade safely. There is light now with the vaccine but we need to come together round one big table to drive that recovery together. OTS: You as a business have been giving a lot of support to the homeless over this period and working closely with a charity to do this can you tell us a bit more about it? Giovanna: The charity is Kindness Homeless Street Team made entirely up of volunteers started by Laura Mcsorley. They provide over 2000 meals per week as well helping to house the sick and vulnerable of Glasgow. We are one of many many hospitality venues who have provided hot meals however its a drop in the ocean compared to the bigger challenges the charity faces. Recently they transformed the home of an 18 year old stage 4 cancer patient. She was given a home by the local authorities that was uninhabitable with damp, no flooring, no furniture, no bedding. With lockdown the council couldn’t offer any more support and the team stepped in transforming it in 3 days. There is a huge humanitarian cost of lockdown and the charity are now feeding 25% more people than before lockdown. Its the biggest shame of our society.


If you believe you can help the charity in anyway please feel free to contact us at OnTrade Scotland at info@topgunmedia.co.uk or by contacting the charity direct. If you have a story you wish to share or if your venue has been supporting your local community please get in touch and let us know we would love to shine a light on it and shout about the positive messages across the trade and the great work that is being done. 10 ontradescotland.co.uk

With more than 84% of global drinkers wanting to moderate their intake and 1/5 of UK adults abstaining, many are actively looking to reduce their alcohol consumption. Alcohol-free beers are becoming increasingly popular. With 29% annual growth and a global market valuation of £14 Billion in 2020 alone, it is unsurprising that it remains the fastest-growing drinks trend. However, 80% of adults still regularly drink alcohol. The truth is that we drink for pleasure and relaxation; which makes moderating drinking difficult as all current alcohol alternatives mimic only taste and flavour. So Mark set out to take on the impossible. creates a natural buzz. Frustrated that do nothing, Mark democratise the whether you’re

alcohol-free beers with with alcohol imitations is on a mission to benefits of alcohol, drinking or not.

Lager is made with a perfect blend of natural nootropics & botanicals, co-developed by beer-lovers and plant scientists across leading UK universities. Mark, inspired by his ancestral roots and an academic passion for alcohol, combines ancient Eastern wisdom with the proud traditions of Western brewing. Working team of brewers phytochemists, our 0.5% ABV Lager is low-calorie, low-sugar, vegan, gluten-free, and most importantly, hangover-free. We believe everyone should be able to enjoy good times, in good health.By providing moderating drinkers with a true choice, we aim to create the future of sustainable drinking. Pre-Order Now. Exclusively available at IMPOSSIBREW.CO.

with a expert and

An AwArd winning gift

We are continuing to celebrate the great work you as venues are doing during this challenging time to adapt and still supply great food and drink to your customers. We have received an overwhelming number of images and shares of the takeaway offering you have and we have loved sharing them with your potential customers through our social channels. KEEP THEM COMING.

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“If music be the food of love, play on.” With Burns Night just behind us and Valentine’s Day promising hearts and flowers in February, poetry seemed appropriate. Unfortunately, while many of you would be delighted for the opportunity to open and play music, the time scale for that remains up in the air which, while it may be understandable, is frustrating and makes forming any plans for a reopening very difficult. While certain sectors are unlikely to be able to open until much later in the year, there is hope restaurants, bars, hotels and accommodation may be able to open sooner. With that in mind, and with the recent drama of the American Inauguration, another quote comes to mind from Abraham Lincoln who said “I will prepare and someday my chance will come”. not mean that certain sectors of our hospitability or licensed trade cannot open before then. It does suggest a further delay for the late night opening economy, summer festivals and similar, and we have already seen confirmation that some of them will not go ahead. No matter the level you are in, we at Gilson Gray know operators must deal with logistics in any reopening. Now is the time to look at what you need to review, action or amend before reopening. There is an opportunity to consider, regroup and plan ahead. Many of our clients have established or developed their takeaway offering over this period. Some opted not to do so on the basis they felt, looking at other countries, the situation may resolve itself quicker than it has. If you have not developed a takeaway, there is still time to do so. There is also some discussion within the on trade that, even when we can return in Level 1 or Level 2, customer confidence will be a big issue. Some people may not want to come back out to on trade premises as often as they previously did. Economic considerations also play a part.

Jo Millar – Head of Licensing jmillar@gilsongray.co.uk | 0141 370 8116

This is the first is a series of articles on reopening to try to help operators prepare, so you are ready when the green light is given. The first of these is licensing and the next, in the March edition, will be on staff and employment. There are forecasts that, once furlough ends, there will be job losses and redundancies. All employers want that to be a last resort and our employment team can suggest alternatives. They are also there to take you through any redundancy or employment issues, to make the process as painless as possible for everyone, and to ensure you are protected from unnecessary but expensive claims. Despite vaccination numbers, new research shows the first vaccine may not be as effective as was hoped and it seems the focus is now on the point at which the majority of the UK population has had the second vaccination. That does

Terms and conditions are really important and can protect your business. They should be on your website, in any App and referred to on any Facebook page or other social media platform so they can be seen be before ordering. They should also be a link or an attachment in any confirmation text or e-mail sent to your customer once an order is placed. If you are developing your website you may require additional information such as a privacy statement on your website. You should revise what information is on it and update your terms and policies. Apps are seeing increasing popularity as they are quick and easy and most people now have a smart phone. The same terms and policies should be on your App as are on your website. Do you deliver with in-house staff or is this contracted out? Companies such as Just Eat or Deliveroo they will ask for a copy of your Premises Licence. If you cannot find your Premises Licence, getting a copy at the moment may take some time as many Licensing department staff are working from home. Plan ahead and make sure you have all your documentation to hand.

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Deliveroo and Just Eat will also ask you to sign a contract and you should consider the terms of this and what you are signing up to. Does your premises licence allow take away and delivery from the premises? Remember your premises licence regulates activities beyond just the sale of alcohol so you must have a reference to take away in the activities section, even if you are not allowing take away of alcohol. Some Licensing Boards have given latitude over this period, and have indicated premises can operate take way and delivery but they do expect those operators to address this and apply for a variation to their licence so it reflects the takeaway. Other boards are being more strict and you cannot offer take away until the variation is granted. Either way you may need to do a variation. If you are going to operate takeaway of alcohol, does your premises licence permit off-sale? If not, you cannot operate off sale/take away/delivery of alcohol until you resolve this. Some Licensing Boards have allowed this change as a minor variation which can be done quickly and easily but others do not and a full variation must be done. Either way, again you may need to do a variation. Failure to address changes to operation could result not only in your take away being stopped but also in a review of your licence and potentially criminal charges so it is very serious and operators should ensure their premises licence reflects how they are currently operating. If staff have left and you have new staff, have they completed the necessary two hour server training? If staff have not completed two hour server training, that can be

done now on-line. Have there been any staff changes - is the manager named on your Licence still with you? Have any personal licence holders left the business and are current personal licences still valid or have they expired/been revoked if training has not been completed on time? There is no definition of how many personal licence holders a premises should have, but it is better to have more than one to provide cover for different shifts, holiday and sickness leave and training. If personal licence holders have left, or if you were putting off training, now is the time to do that when staff are on reduced hours or off on furlough. Staff can complete training while on furlough. The licensing training can be done on-line. It is better for operators to have staff spend time completing training when on furlough or working reduced hours which avoids training eating into time once you can reopen. Per the guidance put in place after the first lockdown, premises must have a risk assessments in place. Premises also required Covid-19 training for staff. If you have staff who are new to the trade, or just new to you and you have no proof that they have had the Covid-19 training, it should be completed now. Those staff must also be trained on your own risk assessment. If your staff have not been trained the Covid-19 training can be done on-line and should be done before you reopen. If you are not sure if your licence allows you to carry out takeaway of food and/or alcohol, or you have any questions about terms and conditions and staff training, please contact Jo Millar on 0141 370 8116 or jmillar@gilsongray.co.uk.

The right advice has never been more important. We’re honoured to have been chosen as the exclusive partner of OnTrade Magazine Scotland. As one of Scotland’s full-service law firms we’re able to offer specialist legal, property and financial services. We’re here to help in a time when support and clarity are needed most – offering valuable advice and insight on everything from licensing, business financing, employment and real estate. Different people. Different approach. Different results. To find out more please call Jo Millar on 0141 370 8116 or email jmillar@gilsongray.co.uk




Scottish Government answer the trades questions. But is enough being done? Are the right questions being answered? We have continued to put many questions to the Scottish Government as we believe strongly that having the correct information not only allows business & individuals to react in the right way but also it is fundamental that the government keep citizens accurately informed. We are not a political title, and we have no interest in being one, however, it has become increasingly challenging to take the statements and information at face value for many reasons. There seems to be inconsistency in the messaging coming from the government which is causing unrest across the industry, with what seems to be “announcements” that don’t turn into actual reality and then when questioned they “look into that.” One of these “announcements” was of substantial funding support to businesses in the hospitality sector in grants made before Christmas, yet many are finding that they have either not yet received the funding or have been told they are not eligible. Given the feedback, I have been receiving daily from owners and operators across the hospitality sector. I have often heard the phrase “scared to ask questions or speak up due to what the conciseness might be“ or “we are too small so nobody will pay attention to what we have to say” and these are utterly wrong in my opinion. I have spent days over the last months solely engaging with the Scottish Government to give them a platform to address the trade directly not for financial gain, not to make things difficult, but simply to help get the information that is most relevant to the industry to as many people as possible as not every owner or licensee in the sector has the resources or pier group to approach and may are snowed under with challenges and frankly don’t want to have another thing to have

to try and work out, with very little response or engagement in return. This while the Scottish government have at points spent over £250,000 in certain weeks in paid “advertising” across mainstream media outlets and some trade communicating the same FACTS and “public health messaging’ which is surely the point of the daily press briefing fronted by the First Minister, Prof Leitch and others that engage the same media outlets to put the same question 4 different times to provide a different soundbite to their audience. We put the below question to the Scottish Government for a response from the First Minister, Prof Leitch & Fergus Ewing MSP. Can the Government explain in detail what the timeline is to allow hospitality businesses to reopen safely? As we are venues that invest large amounts of money in stock, food produce and perishable items it is simply not possible for us to open for 2 weeks then close at very short notice without it costing us substantial amounts of money. “No one wants these restrictions in place a moment longer than absolutely necessary. Every decision we take has the sole objective of trying to keep the country as safe as possible, with as little harm to health – and to the overall economy – as possible. Our approach and principles remain as set out in our Framework for Decision Making, based on clinical evidence, expert advice, and a balanced assessment of the risks. Why are all hospitality venues under any tearing system all being grouped under one umbrella? The way customers and venues operate are very different, for example, a wet venue or bar will have a very different customer flow to a restaurant as would a restaurant to a hotel so

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why would the restrictions be the same for all? Tourism and hospitality businesses are grouped together due to the provision of alcohol across different venues. Given the announcements on funding support back in November & December to hospitality where has this funding gone as many across the trade have yet to see ANY of this money in their accounts or pockets? “Since the start of the pandemic, we have allocated over £3 billion to help businesses. The latest figures released on Friday (15th) show the true scale of that support – with funds paying out 383,000 awards for businesses between March and October. Between October and December alone, £55 million was paid to businesses. That figure will be substantially exceeded in the month of January, with payments of £2,000 or £3,000 being made to tens of thousands of eligible businesses from the

Strategic Framework Business Fund. Under the Fund, businesses will automatically receive these payments every four weeks while closure restrictions apply. There are also further top-up grants for Hospitality, Retail and Leisure businesses. Why has there been very little engagement with trade press in communicating with the hospitality sector as the feedback from all levels of the industry indicate that this is where they gain their information yet the daily press briefing seems to have the same question generated to the same 4-5 mainstream media outlets to create a slightly different soundbite? We are totally committed to working with business especially in the most affected sectors of tourism and hospitality, as we have been doing throughout the pandemic. Scottish Ministers, Fergus Ewing in particular, engage with the sector and individual businesses on a daily basis and will always endeavour to give as much notice as possible of any changes that affect trading.


The UK/English Government has actively engaged with the hospitality sector and went as far as the “seat at the table “ initiative to better engage the sector and keep them informed and involved is this something the Scottish government plan to follow suit with? “We will continue that work to deliver as best we can for these businesses and their employees facing the toughest challenges we have faced in our lifetimes. We know how difficult the current restrictions are and have put in place a package of support to help businesses, much of which has been developed in partnership with tourism and hospitality organisations, through these challenging times. The Strategic Framework Business Fund is already open to businesses required to close or modify their operations by law. What are the governments plan for businesses that are in the supply chain across hospitality

that are affected that are not in a position to claim on the grants or are recently selfemployed that do not qualify for business support grants as they have set up after March 2020? “We recognise the need for funding to be distributed as quickly as possible, and we are continuing to work with local authorities and other partners to accelerate delivery. To that end, we have consulted business organisations like the Scottish Chambers of Commerce and the Federation of Small Businesses to streamline and accelerate grant payments. We are acutely aware that this support can never compensate for the full impact on business, but we will continue to work closely with the business organisations and business community across Scotland, within the resources that are available to us, to protect businesses and build a stronger recovery for Scotland.”

If you have any question you wish us to put to Scottish Government or you have any questions about the article or for our editor please feel free to send them to info@topgunmedia.co.uk For more information visit www.findbusinesssupport.gov.scot/ Coronavirus (COVID-19): tourism and hospitality sector guidance - gov.scot (www.gov.scot) Questions and editorial by Justin Wingate Answers provided by Scottish Government 20 ontradescotland.co.uk

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