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Ontrade Progress
Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
ISSUE 38 | Editor’s Letter
Hello It brings me a heavy heart to send this issue to publication; as we approach a Christmas like no other, I know that many of our readers have had to close their
Contributors
doors on what would usually be the busiest and most profitable month of the year. It feels as though 2020 has brought nothing but blow upon blow to the hospitality industry and it seems as though the Government has chosen, perhaps unnecessarily, to target our sector; especially when retail and other industries seem to remain open. I know that you’ve shut your pubs, bars and restaurants not knowing if you’ll
Betsy Kharas Guest Writer
reopen in the new year and many are substantially out of pocket having bought provisions anticipating venues would remain open. This issue we have focused on alternative ways you can make income, especially through the takeaway and online services, in our preparation article on page 10. Here we talk about how you can convert services that would be face-to-face into online profits.
Nicholas Heaney CWH accounting
We also look at the innovative community programme Pub in the Hub and chat to John Longden, chief executive, to get his take on how they’ve worked through the pandemic on page 14. Moreover, with the amount of closures the industry has seen this year, we’ve interviewed several venues to get the take on the renovation work they’ve done while their doors have been shut. Read all about it on page 22. Lastly, we know this may be a bitter Christmas all around and the team at Ontrade Progress are wishing the whole industry a better and happier 2021!
Mya Medina Editor-in-Chief Ontrade Progress magazine
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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals. Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.
Our team
Published by:
Director Ryan Bunce Creative Director Richard Day Editor Mya Medina Account Manager Ash Gadd Subscriptions Anna Stevens Online Manager Danny Allen Accounts Natalie Taylor
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contents
ISSUE 38 | Contents
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ISSUE 38 | Contents
06
08
14
Good news
Unconventional Christmas
Community support
We take a look at the latest positive
Opened or closed? Christmas or
We interview chief executive of Pub in
news from the hospitality industry.
cancelled? We explore what an
The Hub, John Longden, and discuss
unconventional December season
the valuable work he and his team
could hold in store for hospitality.
have done throughout the pandemic.
16
20
22
Eggs for everyone
5 Ways to make the most out of Veganuary
Time for a makeover
We talk to head chef at The Nag’s
The UK’s fastest-growing next
With Covid-19 having closed pubs,
Head in Somerset, Dan Bolster, to
generation plant-based company is
bars and restaurants across the
discover why he uses British Lion Eggs.
sharing 5 top tips for operators to make
country, now may be a better time than
the most of their Veganuary offering.
ever for a renovation.
28
32
34
The No-Cook Guide to Beer and Food Pairing
Taxation, Insolvency and COVID-19
The FEA Guide to Leasing Foodservice Equipment
Wet-led pubs with limited kitchen
It is abundantly clear the financial
Leasing, and other alternative finance
facilities may add value to their
impact of COVID-19 has been felt far
options, are a great way to benefit
bottom line by offering customers
and wide; across many continents and
from the latest models.
a culinary experience.
across many industries.
38
40
Local Restrictions Support Grant
Business Support during Christmas
The Local Restrictions Support Grant
The Christmas Support Payment
supports businesses that have been
(CSP) supports wet-led pubs that
Send it to:
severely impacted due to temporary
have been severely impacted over the
editor@ontradeprogress.com
local restrictions.
Christmas period.
Have you got story to share, why not send it to us to spread the word?
5
Good News Koskenkorva Vodka Climate Action - world’s first vodka made from regeneratively farmed barley The new product innovation is the result of drinks brand house Altia’s long-time collaboration with the Baltic Sea Action Group. It takes Koskenkorva yet another step closer to its ambition of being the world’s most sustainable vodka. Koskenkorva Vodka Climate Action, the world’s first vodka made entirely from regeneratively farmed barley, is the first concrete product developed in the long-time collaboration between Altia, farmer Jari Eerola and the Baltic Sea Action Group (BSAG). The barley used to make the new vodka has been farmed according to the definition of regenerative farming set out by BSAG’s Carbon Action platform. Koskenkorva Vodka Climate Action will be available in early 2021 and distributed in the UK by Indie Brands Ltd. Regenerative agriculture is a holistic cultivation method that aims to convert fields from emission sources into significant carbon sinks, mitigating climate change and protecting biodiversity.
For more stories and detials visit: www.ontradeprogress.com
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ISSUE 38 | Good news
The world’s first carbon negative rum distillery
Heineken UK dials up stainability credentials
Two Drifters has launched an exciting
Heineken UK dials up stainability
opportunity to invest in their highly
credentials, as Sol brews it’s sunshine
ambitious Devon-based brand and
lager exclusively with solar energy
reached their crowdfunding target of £150,000 within three hours of going
HEINEKEN UK announces the
live. Founders Gemma and Russ
latest step towards its target of 70%
Wakeham, who are willing to accept
renewable energy in production
overfunding beyond their initial target,
by 2030 – choosing to brew Sol
are offering an opportunity for investors
exclusively with solar energy, after
to embark on the next stage of their
installing 4,000 solar panels at its
journey using respected crowdfunding
brewery in Tadcaster and 9,212 solar
platform, Crowdcube.
panels at its brewery in Zoeterwoude.
Launched 18 months ago, this
By harnessing energy from the sun
forward-thinking brand has achieved
and infusing it into the production
colossal growth during this time
process, Sol has fully embodied its
and is recognised in the industry as
sunny Mexican heritage. The brand’s
championing sustainability and limiting
new tagline, ‘Brewed with Solar
impact on the environment. Born
Energy’, now features on the back of
out of a passion for rum, Devon and
every Sol bottle and complements its
the planet, Two Drifters is a business
new design.
entirely carbon negative from field to glass. The building, equipment and van
HEINEKEN UK has helped save
are electric and have a zero-emission
over 100M pints of water and 360
tariff. Any emissions their chain does
tonnes of Co2 since the launch of
incur are offset with Direct Air Capture,
SmartDispense™ six years ago, and
working in partnership with Climeworks
has reduced its Co2 emissions in
to convert Co2 into chalk, which can
production by over 50% since 2008.
then be buried in the ground.
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ISSUE 38 | Christmas
Unconve Christma SEASONAL
Opened or closed? Christmas or cancelled? We explore what an unconventional December season could hold in store for hospitality and how you can prepare for every eventuality.
At the time of writing this article, I am
In truth, I’ve replaced Christmas cheer
making the most out of the Christmas
feeling distinctly unChristmas-y. In the
for seasonal fear. With restaurants,
season. As mentioned, because at the
midst of second lockdown, the usual
pubs, bars and clubs closed, and no
time of writing the Government has
spectre of annoyingly early Christmas
guarantee from the Government they
not yet announced measures that can
products on a store shelf and the
will be allowed to reopen in December
be taken, we have divided this article
haunting overtone of Michael Bublé
we have written this article to provide
into two.
playing in every restaurant up and
some guidance on potential steps
down the country hasn’t apparated.
that can be taken to ensure you are
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ISSUE 38 | Christmas
entional as The first half will err on the side of
venues are only allowed to open in a
optimism, assuming that venues
takeaway capacity – again, similar to
will be allowed to reopen under the
current lockdown rules – assuming
guise of a tier system we experienced
these may continue right through the
previous to the start of the November
conventional Christmas season. But
5th lockdown. The second half will
take heed for both, as you know, this
be dedicated to the eventuality that
year has proved both unconventional
restaurants, bars, pubs and other
but unpredictable too…
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ISSUE 38 | Christmas
If venues remain open… Staying corporate
Family values
Understandably corporate bookings
While corporate bookings may be
are usually the most prized possession
uncertain, if venues remain open,
in any month, but in December they
hospitality will have to rely on attracting
absolutely boom! With the move to
large family groups over the holiday
almost exclusive home working and
season. Assuming we return to a tier
fewer people than ever commuting for
system similar to that pre-November
work; it may seem as though all hope
lockdown, same household groups will
is lost. However, companies still rely on
be able to visit venues together.
building team spirit and if restrictions are eased, and there is clarity on mixed
This will work not only for families, but
households, there still might be options
groups of roommates, couples and
for corporate bookings.
friends too. Assuming they’re feeling confident to go out to venues again,
Corporate bookings often rely on the
attracting these ‘same household’
venue making their experience as
demographic groups is key.
seamless as possible; in the past, this is why set menus and discounted
There are already ways you can
group bookings, as well as having
prepare for this; consider updating
an additional booking manager
your kids’ menu or offering a fun pack
has worked so well. Offering this
to hand to families on arrival that
same ‘package experience’ with
include Christmas-themed colouring
Covid-19 secure measures in place
sheets and toys.
has the potential to work wonders. For example, offering a ‘small team
If it’s older groups of friends or
corporate package’ for venues
flatmates you’re looking to attract,
with outdoor capacity – serving up
make sure you assure them that
seasonal vibes with outdoor heaters
your Covid-19 cleaning measures
and warming beverages (such as
are secure. With Covid-19 spreading
mulled wine) – could be a huge
fastest in the 20-29 age group,
attraction to companies. You can even
making sure you do your part to
have outdoor party games set up
stop the spread with appropriate
on the table to make the experience
and considered hygiene measures is
interactive and fun.
extremely prevalent.
It is likely businesses may already be looking for this sort of offering and with the phone lines down due to lockdown, we recommend brushing up on your SEO and Google AdWords – meaning potential customers are more likely to find your venue first. Make it clear you’ll be offering something corporate this Christmas. 10
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ISSUE 38 | Christmas
If venues remain closed… A takeout Christmas A huge part of the bar, restaurant and
Moreover, this doesn’t just need to be
pub Christmas season is not only the
restricted to food either – or only for
lead up to Christmas, but Christmas
Christmas Day. Chef and restaurateur,
day itself. With families often getting
Adam Handling, has launched a new
together in restaurants across the
offering to his popular Hame home
country rather than their own homes,
delivery service - a pre-batched
they will likely have to change tact this
bottled cocktail range from his award-
year if venues remain closed.
winning Eve Bar. Each bottle, at 500ml each, comes pre-prepared, complete
Some restaurateurs are already
with tasting notes from Eve Bar’s team
navigating this tricky terrain by
of mixologists, so all the customer
advertising a delivered Christmas
needs to do is pour them out at home.
lunch service. For example, restaurateur Jason Atherton has
Even if you don’t quite possess the
teamed up with Lake District Farmers
capability to run a large delivery service,
to offer a nationwide At Home for
bars have also adapted to this. Over
Christmas Box – delivered straight to
Summer, the rise of the Prosecco and
your door. The box, priced at £435.00
beer fans were at their height; with
for six people including delivery
portable drinks service straight to your
throughout the UK mainland, includes
door, meant people were drinking
some the finest ingredients in the land,
freshly poured pints on their doorstep.
with three of Lake District Farmer’s
Perhaps mixing this up by incorporating
signature meats; Heritage Breed
a Christmas-element would be a novel
Beef Sirloin, Aynhoe Park honey and
offering; for example, a mulled-wine
juniper glazed ham and, of course, the
delivery service, served piping hot.
traditional turkey breast.
With so many of the usual festive offerings are already closed, such as Winter Wonderland and the London New Year’s Fireworks – customers are hungry for ingenious, safe ways to explore their Christmas spirit.
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ISSUE 38 | Christmas
Online fun
Remember your team
If venues remain closed all the way
A 2018 study revealed that in the
up until Christmas, there will likely
Christmas period, staff took home an
be an extension of a ‘lockdown-
additional £20 million in tips – many of
like’ situation. If this is the case,
your staff depend on making this extra
corporations and families will still
income over the Christmas period.
want to capitalise on the Christmas
There may be solutions to help your
experience in different ways – and
staff out during this already difficult
this means a return to online Zoom
time; for example, if the December
quizzes… only kidding. However,
season proves far quieter than usual,
finding innovative and fun ways to
you could up the rate of their tips
bring the spirit of Christmas into the
in the New Year. This is of course is
family home or office environment
dependent on it being particularly
again is key.
quiet, however, if restaurants reopen and we see the sort of uptake the
Christmas-themed quizzes are a tad
industry experienced during the Eat
cliché but innovating by providing
Out To Help Out Scheme, there is a
customers with a Christmas online
chance staff tips won’t be affected.
murder mystery party or setting up a remote beer or wine tasting with
Even so, your staff are your family
a passionate brewer or sommelier
and your business’ bedrock, while
guiding the group through would be
it may seem like one of the most
great fun. This can be an idea not
difficult times in living memory, more
only for couples but also for small
than 600,000 people have lost their
corporate groups too. Corporations
hospitality jobs since the pandemic
will still want to host the usual ‘boozy
began. No, your staff aren’t a charity,
Christmas party’ to build comradery
but giving even a small Christmas
between the team, especially after a
bonus or even non-monetary gift will
whole year of fractional home working.
garner support and loyalty in the long run. With such high turnover in the
Again, begin advertising for this and
industry in general, long-term loyalty is
opening up bookings now – while it
key to keeping the business afloat and
may not be as competitive as getting
staff in work.
people into your venue for their Christmas ‘do’ – it will still take ample planning and prep work, as well as materials sent out to the venue. You can even begin an email re-marketing campaign offering previous customers discounts to encourage quick bookings – and remember to always take a deposit during these uncertain times.
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I n t e r i o r s
ISSUE 38 | Coronavirus
COVID-19
Community support We interview chief executive of Pub in The Hub, John Longden, and discuss the valuable work he and his team have done throughout the pandemic. Help is here Pub in The Hub, the not-for-profit
“Pub is The Hub has been working
organisation was initiated by HRH the
throughout the pandemic helping
Prince of Wales in 2001 and since then
support publicans to quickly diversify
has been bridging the gap between
their services to help people in their
by publicans last year
pubs and their local communities. With
local area,” explains John Longden,
for Community Services
the pandemic upon us, this year Pub
chief executive of Pub in The Hub.
in The Hub helped more than 25 pubs get involved in their local communities.
“There was a high level of expressions of interest
Fund projects and despite Covid-19, and
He continues:
everything publicans have on their plates,
Nearly 12 years after its inception, Pub
that level of interest has
in The Hub, as an organisation, were
remained very high. But
able to provide small grants through
the nature of enquiries
its Community Services Fund. This
we are now seeing from
fund has been undeniably valuable for
good publicans is much
pubs across the country reaching out
more around wanting
to those most in need throughout the Covid-19 pandemic.
to provide services for their local area such as stores, click and collect shopping and takeaway/ delivery services.”
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ISSUE 38 | Coronavirus
Examples of success “We have had a number of projects
“While the community-owned pub,
initiating and opening during the
the Shrewsbury Arms in Kingstone,
pandemic,” says Longden.
Staffordshire, re-opened after the first lockdown with a workshop space for
“A broad spectrum of projects have
crafts and hobbies, with the help of
been developed ranging from village
a grant from Pub is The Hub. There
stores and takeaways to community
are plans to create a workshop for a
cafes and libraries with meeting and
‘Med’s Shed’ group to help combat
training rooms.”
loneliness and isolation.”
Longden sites Publicans Emma
During the first lockdown 25 pubs
and John Hitchins at The Bell Inn in
were inspired to help their local
Leigh-on-Mendip, Somerset, as an
communities by developing projects
example; they created a village store
with Pub is The Hub. While 13 projects
in two weeks, opening in time for
were completed during the first
England’s second national lockdown.
lockdown a further 12 have opened
With the help of a grant from the Pub
since and there are more projects in
is The Hub Community Services Fund
the pipeline.
a laundry room was transformed into this essential amenity.
Longden finalises: “The pandemic has reinforced the importance and value
Longden adds: “The Rose & Crown
of pubs to local communities and the
in Longburton, Dorset, has opened
surrounding area, with many publicans
a village shop called The Larder in a
being the ones to provide vital services,
shipping container in the pub’s car
resources and support to local people
park. It offers a range of essentials
during lockdowns and beyond.”
such as bread, meat, organic milk, fresh fruit, vegetables as well as takeaway coffee. Publicans Becky and John Gibbons received a Community Services Fund grant to help to provide this essential shop, which will save local people from travelling three miles to the nearest town.
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ISSUE 38 | On the plate
FOOD
Eggs for everyone We talk to head chef at The Nag’s Head in Somerset, Dan Bolster, to discover why he uses British Lion Eggs and how he’s been coping with 2020.
Eggs-cellent If you had asked me what the most
“I choose British Lion Eggs due to the
pressing issue for the hospitality
amazing process it takes to get them
sector was at the start of the year, I
from farm to table,” explains Bolster,
would have said Brexit, hands down.
discussing why he believes British Lion
With a rich chorus of emerging ideas
Eggs adds consistently quality and
being touted across the industry
safety to his cooking.
regarding whether or not Brexit would be a bad thing for the industry –
“There’s a reason a very high
however, we can all agree that the
percentage of eggs sold in the UK
Covid-19 curveball has provided fresh
are British Lions, and I feel it’s for their
perspective on what British produce
safety and traceability.
really means – and how it has affected the hospitality sector.
“Every British Lions Egg has a stamp on which is traceable right back to the
One thing that has remained consistent
farm it came from. This stamp will have
throughout the 2020 ordeal and proves
the UK farm code, plus a ‘use by’ date
to remain consistent into 2021 is the
and a number for the farming method,
quality, consistently high standard and
for example ‘0’ would be organic and
safety of British Lion Eggs.
‘1’ would be free range. I feel this not only gives me and the team confidence
We caught up with Dan Bolster,
but also the customers know that the
the head chef of The Nag’s Head in
quality is there.”
Somerset, to discuss his opinions on eggs, Covid-19 and Brexit. 16
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ISSUE 38 | On the plate
From pan to pandemic The pandemic has seen a huge shift for
The support from people has been
the hospitality industry; Bolster reflects
amazing; we have noticed now that
on what this has meant for him.
people who would only usually have 1 course are now having two or three
“The recent pandemic has been
every time. People that didn’t use pubs
hard on all trades but especially for
before are now using them to show
hospitality,” he says. “Sometimes it
their support. We have our substantial
has felt like we are being blamed with
meals menu to coincide with the
all these strict measures, but there
government rules but most customers
are people worse off and we will pull
are really going all out and it’s a great
through it.”
feeling to have that support.”
“We have had to change ways we
To conclude, Bolster looks ahead to
trade; change menu ideas and
2021. He finalises:
almost fight for the trade sometimes. December should be the busiest month of the year and people have
“With Brexit I really do
started to come out more regularly
hope that it brings a
again so there is hope.”
change for the better with British farming
I ask Bolster about whether the
and produce. It’s
Covid-19 pandemic has meant
something that has
a change to any food trends. He
been pushed the last
responds: “There have been new
few years and is vital
trends from diners, but also there have
to all of us, even if you
been a lot of new customers.
can’t get to a butcher’s or green grocers, then the supermarkets are flooded with high quality British goods. People use to be put off by the prices but now these are more level so there really is no reason to not buy British.”
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ISSUE 38 | On the plate
Sticky Toffee Pudding... There’s nothing like a Sticky Toffee Pudding on a cold winter’s evening! Dan Bolster, head chef at The Nag’s Head in Somerset, provides his winning recipe.
Ingredients
Method
700g Chopped dates
1. Pre heat oven to 160c
900g Caster Sugar 8 Medium eggs 200g Unsalted butter
2. Add the dates and water to a pan and bring to the boil
700g Self raising flour 1200ml Water
3. While waiting for that to boil whisk
20g Bicarbonate of soda
together the eggs and sugar (should
1 Teabag
be about 4x the volume) 4. Once dates are boiling add a
Place a sharp object
teabag and stir then take off the
into the sponge when
heat, take out the teabag then stir in
you think it’s done! If it
the bicarbonate of soda
comes out with very little sponge then it’s ready to sit and cool! To spice it up a little you
5. Mix the dates mixture with the eggs and sugar mix 6. Stir in the butter and the flour
can add a teaspoon of ginger into the mix
7. Pour into a buttered or lined baking tray and place in the pre heated oven for 55-60 minutes
To serve This can be served with slices of banana (can caramelise these too!)
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ISSUE 38 | On the plate
FOOD
5 Ways foodservice can make the most out of Veganuary The UK’s fastest-growing next generation plant-based company is sharing 5 top tips for operators to make the most of their Veganuary offering, as more consumers than ever before are set to sign up to the month of plantbased eating. Developed by their new Culinary Development Chef, Ben Davy, the tips aim to show how operators can leverage what’s become such a huge occasion in the seasonal calendar.
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ISSUE 38 | On the plate
3. Spread the word – off the back of increased demand
2. Use this as a tester
there is a captive audience for ordering
– the demand for plant-based food
existing and potential customers
1. ‘Go Meatless’
is only going to grow, over a third of
know about your Veganuary menu
carnivorous British consumers are
in advance is essential. Start telling
– research from Meatless Farm shows
eating more plant-based food since the
people about this over the festive
that over a third of British consumers
pandemic. Try using Veganuary as a trial
season and use social media to
would like the option to ‘go meatless’
for what works best for the customer
engage and promote; research shows
rather than having a separate vegan
- monitoring consumer feedback and
that one in five British consumers
or plant-based menu. Expanding your
sales to see how receptive customers
check restaurants’ social feeds and
Veganuary offering doesn’t mean
are to your offerings. Veganuary is
websites before deciding to visit.
reinventing the wheel – you can create
a great opportunity to attract new
plant-based versions of your best
customers but also trial different plant-
sellers, or if you want to be really bold,
based offerings.
5. Be prepared for delivery
4. Communicate health and sustainability
– with the shifting landscape, you
– if you are choosing plant-based
delivery and your suppliers should
brands or products with good
be able to help advise. Moreover,
environmental credentials then
suppliers like Meatless Farm can work
communicate this and leverage the
with operators on dishes to ensure
heightened interest around health
maximum suitability and sales potential.
have a plant-based option for every menu item.
plant-based food - ensuring your
need to be prepared with plant-based products that will travel well when using
and sustainability to drive sales. Research shows that health and being environmentally friendly are the 2 most important factors for consumers when ordering a plant-based burger.
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ISSUE 38 | Renovation nation
RENOVATION
Time for makeove With Covid-19 having closed pubs, bars and restaurants across the country, now may be a better time than ever for a renovation.
Second Lockdown’ as it has not-
and Scotland, the general premise has
have customers disturbed or have to
so-fondly come to be known as
been that doors have been shutting
close your venue (without furlough
across the industry and wider UK has
and revenue has nosedived. While it
pay) really means that if you can afford
been venues all over England close.
may, counterintuitively, seem like the
it, now is as a good a time as any.
While there have been wider national
worst time than ever for a revamp or
lockdowns in Wales, Northern Ireland
renovation – actually the inability to
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ISSUE 38 | Renovation nation
a er 23
ISSUE 38 | Renovation nation
Resilience Steven Novak, the Arch Co tenant,
Mr Novak opened everywhere on
has experienced a real roller coaster
July 4th and immediately saw key
unparalleled during any time in his
differences in outcome for his two
business’ memory. Having been
Arch Co businesses.
businesses fail, he was determined to not let the pandemic get the better of him. Novak has a total of five bars
“We’ve lost a few
and restaurants across the UK, two
covers, but most of my
of them in Arch Co premises Cattle
venues are quite big,”
Grid, Jubilee Arch in Windsor and The
he explained. “The one
Charlotte, Union Street, in Southwalk.
metre rule was essential,
He took advantage of both the three
especially in London
month rent holiday and the furlough scheme – which he hailed as ‘a relief’.
because you need a volume of customers so that hasn’t taken many
He successfully applied for a
covers out but I have
government loan that enabled him to
got to have extra staff
continue with a refurbishment that was
because there’s no bar
incomplete when lockdown began.
service and I need a maître d at the door.”
During the first lockdown, he decided to refurbish. Novak said: ‘I worked my ass off. My staff were superb, we have a family spirit. They obviously knew how it affected their jobs but understood that I have put a
“In Windsor we are the only restaurant left, our competition – Café Rouge, Bella Italia, Carluccio’s – they have
lifetime into this. I just kept working,
all gone bust, so that has
refurbished one pub, sanded floors,
helped me out. But for
got a loan. When you are building a
The Charlotte, it is still a
new venue, you’re on the wire money
bit weird. Southwark is
wise, I needed cash flow. There
like a ghost town there
was comfort in that everyone else in
and I expect that to stay
hospitality was the same and thinking
flat until January.”
someone will have to do something because everyone was in trouble. I have a good business, but it has to be a great business to get through this because all credit lines have gone, all the wholesalers want cash on delivery, you needed to have dough to come out of it and a lot of people don’t.”
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ISSUE 38 | Renovation nation
Brewing a storm Renovations aren’t only for restaurants
Howarth continues: “The lack of
as Lost Boys Brewery, the St Alban’s
business caused by the lockdowns
based brewery, will tell you. They’ve
forced us to decide if we were going
been getting busy this year, taking
to use this time to close down and
risks and expanding their brewery
expand or try and carry on how we
despite Covid-19; when others have
were operating when the country
been shrinking, they have bucked the
returned to normal.
trend and opted to push the boat out with a renovation.
“We decided to expand. In the last 6 months we’ve built a brewing facility
“As a brewery, Covid has and
from scratch, including trying our
continues to impact our business and
hands at plastering and plumbing for
our clients,” explains Jon Howarth,
the first time. We’ve purchased new
co-founder of Lost Boys Brewery.
stainless steel tanks and fermenters
“During both lockdowns our clients
that have tripled our brewing capacity,
have had to temporarily close their
so we can meet the needs of our local
doors. While we couldn’t supply pubs,
pubs and any new customers across
restaurants, and bars we decided
the country.
this would be the time to invest and expand our brewery.
“It’s been a huge risk, at a time of great uncertainty. We shut down all
At the start of 2020, Lost Boys were
access to sales, have generated no
serving several restaurants and bars,
revenue for most of the year however
all from a household kitchen with some
we hope to be bigger and better than
fairly basic brewing equipment. It was
ever in time for Christmas.
struggling to meet the demands of their clients as orders continued to
“Most importantly, with all this change
increase and new clients began
we’ll still be able to produce the same
to appear.”
quality fruit ale that can be enjoyed by all. When we’re back ready to sell and the country is ready to open, we look forward to working with hospitality businesses across the UK.”
25
ISSUE 38 | Renovation nation
Renovate and rethink Meanwhile, Derby restaurant owner, Easton Andreas, decided to both
“In October 2018,
renovate and reinvent in a bid to keep
with House of Darwin
his business going in the face of the
firmly established as a
pandemic. Setting up a takeaway
successful gastropub
pizza business during the national
in Derby, I purchased a
lockdown in march, and making use
former Frankie & Benny’s
of his time in the second lockdown to
restaurant on the
install a new kitchen at his city eatery.
outskirts of the city with plans to turn it into a
Andreas, owner of House of Darwin,
fish restaurant.
a popular gastropub, plans to have his renovation complete by the time
“Whilst we are still
lockdown restrictions in England are
hoping to open the
lifted on December 2nd.
restaurant - Darcy’s Tavern – maybe next
“We have had to change our business
year – in the short term;
model in 2020 to cope with the
and seeing a gap in the
challenges which Coronavirus has brought,” Andreas commented.
market for restaurantquality takeout, we opened Honest Pizzas, selling 18-inch New Yorkstyle pizzas. “It has been hugely popular and, especially as we launched during the first lockdown when restaurants were closed and the takeaway industry boomed, we see Honest Pizzas as the way forward and not the sticking plaster which it had originally been perceived as.”
26
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ISSUE 38 | Renovation nation
Andreas believes that Honest Pizzas is the way forward. He has considered that there could be another year of interim lockdowns in the UK and while the Government’s Eat Out to Help Out was a welcome adrenaline boost for the industry; they had an 800% increase in diners through the doors at House of Darwin, the past 12 months has made Andreas re-evaluate the business. Whilst Honest Pizzas has been a Covid success story, he has also had to reimagine the business model at House of Darwin, opening two hours earlier to serve breakfast which has, effectively, saved two jobs. House of Darwin have also recruited during the past three months, employing Paul Goodwin – a former cocktail maestro who served celebrities including Formula One stars on board multi-million pound super yachts – as his bar manager. Goodwin, who was made redundant from his previous job during the first lockdown, said: “I’m very grateful to House of Darwin for taking me on. The menu at House of Darwin in on-par with some of the restaurants I worked in on the cruise ships and I’m excited about working on a ‘12 Drinks of Christmas’ cocktail tasting menu with the staff here.”
27
ISSUE 38 | Beer
BREWER ASSOCIATION
The No-Cook Guide to Beer and Food Pairing Bob Pease, CEO/President of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, suggests an idea for adding value.
Wet-led pubs with limited kitchen
Here are a few guidelines for
Pub operators are welcome to make
facilities may add value to their bottom
getting started:
use of the free resources available
line by offering customers a culinary
on www.brewersassociation.org
experience in the form of a pairing
• Cheese, like beer, should be served
menu of American craft beer with
at the correct temperature. Take
expanded Craftbeer.com Beer & Food
no-cook foods such as cheese or
cheese out of the fridge and let it
Professional Course downloadable
charcuterie. Beer is the perfect partner
warm to room temperature before
free of charge.
for these foods because….
pairing. Keep beer at the correct temperature for the style.
• Acidity, carbonation and bitterness in beer cut through fat • Malt found in beer complements
• Match intensities. Delicate, lighter American craft beers often pair while stronger flavoured beer tend
flavours and contrasts with salt
to work better with full-flavoured,
can alter the texture of both the rind and the paste of cheese and
A wide selection of world-class quality American craft beer is available from selected distributors and wholesalers.
well with young or mild cheeses,
creamy, nutty, earthy or caramel • Carbonation and alcohol in beer
including the newly updated and
mature cheeses. The same applies to cold meats. • Look for common ground. For
provide complementary and/or
example, a malty craft beer pairs
contrasting flavours for each
well with a nutty cheese, or a hoppy, bitter beer cuts through a cheese with a high fat content • Think about other sensations and interactions such as acidic or salty cheese with a hop-forward beer • Palate balancers – nuts, dried fruits, fresh fruit, honey and pickled items all make great additions to craft beer and cheese or charcuterie • Aim for 25g of cheese per 100ml pairing of beer
28
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ISSUE 38 | Coronavirus
COVID-19
Taxation, Insolvency and COVID-19 It is abundantly clear the financial impact of COVID-19 has been felt far and wide; across many continents and across many industries. One of the industries which has felt the biggest impact is the hospitality trade, especially those pubs who are wet-led.
With everything owners need to take
There have been discussions about
on, from changing restrictions and
extending the self-assessment filing
national lockdowns to changes in the
deadline or to waive late filing penalties
rules surrounding the Government’s
for a few months. In my opinion, I
help, they can be forgiven for taking
would say they may waive penalties
their eye off the taxation aspects of
but I would advise everyone to get
running their business.
their tax returns ready and submitted on time, just in case.
For those operating as a sole trader or partnership, the self-assessment
Self-employed landlords who cannot
deadline of the 31st January 2021
afford their January 2021 tax liability,
is not too far away and if you have
can contact HMRC to arrange a time
not yet made preparations in getting
to pay agreement, if:-
your tax return completed on time, I would encourage you to speak to your
• they owe £30,000 or less;
accountant as soon as possible.
• they do not have any other payment plans or debts with HMRC; • their tax returns are up to date; and • it’s less than 60 days after the payment deadline.
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ISSUE 38 | Coronavirus
For pubs being operated as a limited
There is more personal protection
company; any tax due on the profits
for those operating as a limited
are payable 9 months and 1 day after
company and should the company
the end of the accounting period.
become insolvent, a director needs
With many companies having a 31st
to understand their responsibilities.
March year end, any tax due is payable
Failure to act in a prescribed way
before the end of 2020. Again, should
could result in disqualification and
the company not be able to afford
even personal liability for an element of
the liability, I advise owners to contact
the company’s debts.
HMRC as soon as possible. Any pub or bar which finds themselves Some pubs and bars will not survive
insolvent should speak to an Insolvency
this latest round of lockdowns and
Practitioner as soon as possible.
restrictions and the implications of such will differ greatly depending upon how
It is with thanks to the Government’s
the business is operated.
support that some bars, pubs and clubs will once again trade; assuming
Sole traders and their businesses are
we get back to some sense of
one and the same and a sole trader is
normality in the not-too-distant future.
personally liable for all the business’
The positive news of a potential vaccine
liabilities. Should a bar become
has also lifted the hopes of the nation
insolvent, the individual could find all
with landlords and publicans ready and
their personal assets at risk.
able to welcome punters back to their bars and pubs in due course. Nicholas Heaney of CWH accounting
Check out the HMRC website for more detials... 33
ISSUE 38 | Equipment
FEA GUIDE
The FEA Guide to Leasing Foodservice Equipment Leasing, and other alternative finance options, are a great way to benefit from the latest models. When times are tough and foodservice operators need to buy a new commercial fridge, oven, dishwasher or other professional appliance, finding the cash to buy outright can be nigh on impossible.
Which is where alternative finance
notably with features like low-start
build business. See further down for
options, such as leasing, come into
payments or even payment
the FEA’s guide on leasing Foodservice
their own. In fact, the COVID-19
holidays, especially at the beginning
Equipment and to see some frequently
crisis has led to the development of
of the arrangement, designed to
asked questions:
increasingly flexible finance packages,
give the operator a leg up to help
34
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ISSUE 38 | Equipment
Are you considering leasing as an option? FEA Associate Member, Academy Leasing, are offering the following incentive to FEA Member supplier companies to help their customers purchase new equipment: • 3x Months low start options (Small payments for the first 3x months and higher payments for the rest of the term). • 6x Months half payments (First 6x months at half the usual rental and the remainder of the term higher rentals). This should assist end users to get new equipment during this period, so they are good to go when things start moving again. Hopefully, they can also use this to assist other members in closing down some sales during this uncertain period. Academy Leasing also are able to help and guide any businesses with the governments CBILS Loan schemes.
35
ISSUE 38 | Equipment
Why lease? Because you’re spreading the cost of the equipment, you’re helping your cash flow, and you can get tax breaks. Plus, at the end of the lease, there’s usually the option to buy. Another key benefit with alternative finance options is that, in most cases, they won’t affect your other credit lines, such as bank loans and overdrafts – and that could be hugely important in a tough business climate. Alternative finance options also help you overcome budget restrictions that otherwise might prevent you from buying the best equipment. You might ask, why invest in the best equipment anyway? If something needs replacing, why not buy a cheap substitute, or even go second hand? Because modern, quality equipment is going to make economic sense not only in the long term, but also in the short and medium term, too. The latest model will be more energy efficient, so it will have lower running costs, which will save you money, from day one. It’ll improve productivity, so you’ll be able to cook more, wash more, store more and so on – again, from day one. Because it will save time, staff will be able to get on with other tasks. It will probably be more compact than an older model, so it’ll save space, too. Plus, a quality appliance will last longer than a cheaper equivalent. Investing in good quality equipment is the best way to enhance your business. Leasing, and other alternative finance options, are a great way to benefit from the latest models – in fact, with many leasing arrangements, you can upgrade equipment to the latest version, to help you stay ahead.
36
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ISSUE 38 | Equipment
FAQs What’s a lease?
Are there tax benefits?
What about the small print?
In the context of foodservice
Leasing is tax efficient. How much
equipment, a lease is a contract
tax relief you get will depend on your
In terms of fees, there are
whereby a person or company agrees
business – each one is different. 100%
documentation fees to set up the lease
to pay for the use of equipment over a
of payments can be classed as an
(circa £150.00 +VAT on average), plus
given period of time – typically from one
expense for business purposes. To
annual service fees (circa £30.00 +VAT
to five years. A single lease may cover
find out about your specific benefits,
on average).
one appliance or it could cover several.
seek advice from your accountant or a
Anything to be wary of?
tax advisor.
As already pointed out, you need to make sure equipment is adequately
What’s the difference between
If I settle the lease early,
insured, otherwise you may be
a lease, HP and renting?
will I get a discount?
required to pay asset protection
With a lease there will be the option
You should get a discount based on the
equipment. However, this won’t apply
to own, with HP you are guaranteed
interest element remaining on the lease.
to most businesses as they will already
on top, which varies based on the
ownership. With rental (aka an
have relevant insurance that covers the
operating lease) there is usually no
equipment anyway.
option to own. All three offer various
Will I need to insure the
tax benefits (talk to your accountant or
leased equipment?
a tax advisor to see which will suit you
There are also late payment fees if you fall behind on the lease payments.
best). With a lease or rental agreement
Although you don’t legally own the
the upfront cost is low, with HP a
equipment during the lease, you need
deposit is required.
to have adequate insurance to cover
Where can I get
it. Otherwise you will need to pay
unbiased advice?
‘asset protection’ alongside the lease. Your accountant should be able to help.
Who owns the equipment at the end of the lease? What about the equipment
These FEA associate members
At the end of a lease agreement the
warranty? Is it valid under
have specialist knowledge of the
equipment is owned by the finance
a lease?
foodservice sector and offer leasing deals specifically designed for
company, however there is usually the
commercial catering equipment:
opportunity to indefinitely retain the
Yes. In the event of equipment failure
asset for a fee. In other words, if you
you would contact the supplier. Some
take out the lease, you can keep the
leasing companies can incorporate a
Shire Leasing
equipment when it ends.
warranty of up to five years in a lease,
www.shireleasing.co.uk
sometimes maintenance as well. It’s worth looking into the options.
Johnson Reed www.johnsonreed.co.uk
What about VAT – does the lease cover it? Can I reclaim it? Would the supplier or
Academy Leasing
Yes and yes. Rather than all of the VAT
manufacturer still come to train
www.academyleasing.com
on the cash price being due up front
staff on the equipment?
like a Hire Purchase, each payment attracts VAT and is fully reclaimable.
Yes, assuming that they offer this on standard cash sales.
37
ISSUE 38 | Government Support
BUSINESS NEWS
Local Restrictions Support Grant The Local Restrictions Support Grant supports businesses that have been severely impacted due to temporary local restrictions. Eligibility Businesses that have not had to close
Your business may be eligible if it:
but which have been severely impacted due to local Tier 2 or Tier 3 restrictions
• is based in England
may be eligible for LRSG (Open).
• is in an area subject to Tier 2 or Tier 3 local restrictions since
Eligible businesses may be entitled
1st August 2020 and has been
to a cash grant from their local
severely impacted because of the
council for each 14 day period under local restrictions.
local restrictions • was established before the introduction of Tier 2 or
Local councils have the discretion to provide grant funding for businesses under this scheme. They will use
Tier 3 restrictions • has not had to close but has been impacted by local restrictions
their discretion in identifying the right businesses to receive this funding,
Local councils have the freedom
based on their application process.
to determine the precise eligibility criteria for these grants. However, we expect the funding to be targeted at hospitality, hotel, bed & breakfast and leisure businesses
38
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ISSUE 38 | Government Support
Businesses excluded from the fund
• the business is subject to a restructuring plan under state aid rules
You cannot get funding if: • your business was established after
What you get
the introduction of Tier 2 or Tier 2
Local councils are best placed to
restrictions in your local council area
determine local needs for supporting
• your business is in administration,
recovery. They will exercise their local
insolvent or has been struck off the
knowledge and discretion relevant
Companies House register
to their economic need to provide
• you have exceeded the permitted
grant funding.
state aid threshold The grant will be based on the rateable You must notify your local council if
value of the property on the date of
your situation changes and you no
the start of the local restrictions. We
longer meet the eligibility criteria. For
anticipate local councils will provide
example, you become insolvent.
funding under the following tiers, unless there is a local need to deviate.
LRSG (Open) counts towards the total de minimis state aid you’re allowed to
If your business has a property with a
get over a 3 year period - €200,000.
rateable value of £15,000 or less, you may be eligible for a cash grant of up
If you have reached the de minimis
to £467 for each 14 day period.
threshold, you may still be eligible for funding under the COVID-19
If your business has a property with a
Temporary Framework. The limit for
rateable value over £15,000 and less
this framework is €800,000.
than £51,000, you may be eligible for a cash grant of up to £700 for each 14
Your local council will ask you to
day period.
complete a declaration confirming that: If your business has a property with a • you will not exceed the relevant
rateable value of £51,000 or above,
state aid threshold you were not
you may be eligible for a cash grant of
an ‘undertaking in difficulty’ on 31
up to £1,050 for each 14 day period.
December 2019 (this applies to the temporary framework only)
In the event of national restrictions being introduced, LRSG (Open) will
The undertaking in difficulty test
cease to apply, as relevant businesses
does not apply to small and micro
will receive funding from either the:
undertakings (less than 50 employees and less than €10 million of annual turnover or annual balance sheet), unless any of the following apply:
• national restrictions grant (LRSG (Closed) Addendum) • local council discretionary grant (Additional Restrictions Grant)
• the business is already in insolvency proceedings • the business has received rescue aid that has not been repaid
How to apply Visit your local council’s website to find out how to apply. 39
ISSUE 38 | Government Support
BUSINESS NEWS
Business Support The Christmas Support Payment (CSP) supports wet-led pubs that have been severely impacted over the Christmas period due to temporary local restrictions. Eligibility The Christmas Support Payment for
Your pub may be eligible if you:
wet-led pubs supports pubs that predominantly serve alcohol rather than
• are based in England
provide food and have been severely
• derive less than 50% of your sales
impacted over the festive season due to temporary local restrictions.
from food • are in an area subject to Tier 2 or Tier 3 local restrictions since
Eligible businesses may be entitled to a one-off cash grant of £1,000 from their local council in areas under Tier 2
2nd December 2020 • were established in the pub before 1st December 2020
or Tier 3 local restrictions. Businesses excluded from the fund.You Local councils will use their discretion
cannot get funding if your business:
to identify the right businesses to receive this funding.
• has exceeded the permitted state aid threshold • is in administration, insolvent or has been struck off the Companies House register You must notify your local council if your situation changes and you no longer meet the eligibility criteria. If you already get state aid: The Christmas Support Payment (CSP) counts towards the total de minimis state aid you’re allowed to get over a 3 year period - €200,000.
40
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ISSUE 38 | Government Support
If you have reached the de minimis threshold, you may still be eligible for funding under the COVID-19 Temporary Framework. The limit for this framework is €800,000. Your local council will ask you to complete a declaration confirming that: • you will not exceed the relevant state aid threshold • you were not an ‘undertaking in difficulty’ on 31st December 2019 (this applies to the temporary framework only) The undertaking in difficulty test does not apply to small and micro undertakings (less than 50 employees and less than €10 million of annual turnover or annual balance sheet), unless any of the following apply: • the business is already in insolvency proceedings • the business has received rescue aid that has not been repaid • the business is subject to a restructuring plan under state aid rules
What you get Local councils will use their discretion to determine whether businesses meet the eligibility criteria for this grant scheme. Eligible businesses will be paid a oneoff lump sum of £1,000.
How to apply Visit your local council’s website to find out how to apply.
41
ISSUE 38 | Merry Christmas
Dear Readers, We’d like to take this opportunity to wish every one of you a Merry Christmas and a happy new year from the team at Ontrade Progress. We know it’s been a tough year but here’s hoping for a better 2021. We’ll be taking a short hiatus from publishing in January and we’ll be back in February, better than ever. We’ll be raising glasses for you all over the holidays.
42
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