£4.99
(where sold)
ontradeprogress.com
Spring Reopening We catch up with venues across the country to discuss best practice for the phased reopening. Page 08...
Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
ISSUE 39 | Editor’s Letter
Hello This month I’ve felt something I haven’t experienced in a while… hope.
Contributors
With the Government announcement that hospitality will be allowed to operate outdoors from April 12th and then indoors from May 17th, I have felt a niggling sensation of hope for the first time in a while. What has seemed like a long, dark and ominous winter - where a usual bustling Christmas season was met with closed doors and lost revenue and both Valentine’s Day and Easter surges seeing struggle – there is a small light of hope in sight.
Betsy Kharas Guest Writer
This month we explore options for the spring season and discuss how venues that will be allowed to reopen on April 12th can do so safely and optimise on the use of their outdoor spaces. As ever, the great British spring brings with it tumultuous uncertainty – which can see a Jackson Pollock of rain, snow, sleet and sunshine all in seemingly one afternoon. On page 8, we speak to hospitality professionals who are working to protect their customers from the elements. We interview Karl Richardson, executive head chef at The Waldorf Hilton Hotel in
Matthew Margetts Director of Sales and Marketing at Smarter Technologies
London, to discuss how he’s been coping through the pandemic, noticeable food trends and why he uses British Lion Eggs on page 16. Included is a gorgeous recipe for the infamous Waldorf Eton mess - found opposite his interview. And while Easter, or at least the conventional Easter for hospitality was missed, there are still ways hospitality professionals can spruce up their menus ahead of spring reopening. We discuss seasonal ingredients, wine and beer pairings on page 13. As ever, we are wishing all of our readers our best and I am personally looking forward to breaking bread face to face again as we move into a phased reopening of the industry.
Mya Medina Editor-in-Chief Ontrade Progress magazine
3
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
Iconative Ltd. Unit 32 Maple Leaf Manston Business Park Ramsgate Kent, CT12 5GD www.iconative.co.uk
contents
ISSUE 39 | Contents
www.ontradeprogress.com 4
www.ontradeprogress.com
ISSUE 39 | Contents
06
08
13
Good news
Spring reopening
Spring forward
We take a look at the latest positive
With the announcement that outdoor
How to attract customers with a
news from the hospitality industry.
hospitality will be allowed to reopen
refreshed spring menu, from seasonal
on April 12th, we catch up with
ingredients to beer and wine pairings.
venues across the country to discuss best practice.
16
20
23
Our eggs-pert opinion
At boiling point
Detox your drinks offering
Karl Richardson, executive head
Chef Len Unwin reveals his ultimate
A look at how to keep your drinks
chef at The Waldorf Hilton Hotel talks
stress busting tips.
menu diet-friendly, can help your
to us about eggs, the pandemic and
customers stay on track and have a
the future.
damn good time while doing it!
27
28
34
The subtle alchemy of barrel-aging
OTP top tips
Automation age
Lotte Peplow explains why barrel-
We put forward five ideas for how you
Matthew Margetts, Director of Sales
aged American craft beers are useful
can get ahead during the final weeks
and Marketing at Smarter Technologies,
additions to your drinks range.
of lockdown.
breaks down how automation can help hospitality businesses.
36
39
Pride of Lions
Government support
Fullers Pride announced as official
Our monthly update on support
beer of The British & Irish Lions.
currently available from the
Send it to:
government for hospitality businesses.
editor@ontradeprogress.com
Have you got story to share, why not send it to us to spread the word?
5
Good News New platform, ‘newspage’, launches to give hospitality businesses free media publicity In March we saw the launch of the UK’s first free PR platform that enables hard-hit hospitality businesses to have the chance to be featured in the local, national and even international media — free of charge. Newspage has evolved out of The Great British Bounceback, which was launched by PR agency, Rhizome Media Group, during the first national lockdown to help small businesses that would never be able to afford a traditional PR agency have their voices heard and stories told. Newspage enables hospitality businesses to create their own publicly visible and fully branded media centre in a matter of minutes. They can add as many contactable ‘experts’ as they wish, create tags for their areas of expertise and add any content that could be of use to the media. They then receive ‘NewsAlerts’ ‘in app’ to breaking news stories that they could contribute to and are able to add news stories of their own. The Newspage team will promote stories it believes will be of interest to the media for free.
For more stories and details visit: www.ontradeprogress.com
6
www.ontradeprogress.com
ISSUE 39 | Good News
Local residents back new village shop for Northamptonshire pub
Boozr, a social network for pub regulars
University looks to create generation of eco chefs
Publicans Martin Steele and Laura
An App called Boozr, developed while
Glasgow Caledonian University
Cook have opened a village shop
the pubs were shut in 2020, has been
is looking to help create a new
at The George Inn at Tiffield,
designed to get customers back
generation of chefs in a bid to curb the
Northamptonshire with the help and
to hospitality venues as soon they
devastating impact food waste has on
support of local residents and Pub is
safely reopen, highlighting those with
the environment.
The Hub, the not-for-profit organisation
beer gardens set to welcome back
that helps pubs to diversify and provide
customers on 12th April.
essential local services.
The University has been awarded funding to develop an online training
With a directory of over 700,000 pubs,
course for young people working
The couple took on the pub in July
bars and clubs worldwide, Boozr
as apprentices in the hospitality
2020 just as the industry was opening
provides both locals and visitors an
and restaurant sectors. The idea
up after the first Covid-19 lockdown.
easy way to discover events in their
is to develop chefs who are aware
After an extensive refurbishment The
area, and where their friends are going
of the impact food waste has on
George was reopened in August with
out. It enables quizzers to organise
the environment and who can then
great support from the local residents.
their team; sports fans to watch the
implement practices in the kitchen to
match together and mates to meet
tackle it.
Many local residents did not want
for a casual drink. Boozr is a social
to travel as they were elderly and
network for people who’d rather do
Academics are developing an online
vulnerable and there was also a
their socialising in real life.
tool to deliver the training, which the
need to help combat the social isolation of lockdown.
young chefs will work through with The free App was written by Pete
their employers.
Shaw, an independent developer A grant from the Pub is The Hub
from London during the months of
The two-year Europe-wide project,
Community Services Fund meant
lockdown the UK experienced in
which has received £180,000 funding
that one of the rooms at the pub was
response to the Covid-19 pandemic.
from Erasmus+, is being led by
transformed into a shop. Villagers
Boozr offers a way for venues to
Professor Jim Baird and Dr Charles
helped to give their time to help get
welcome back customers and engage
Russell of the Department of Civil
the shop up and running too.
in their local again.
Engineering and Environmental Management.
7
ISSUE 39 | Lockdown lifted
SEASONAL
Spring Reopening With the Government’s latest announcement that outdoor hospitality will be allowed to reopen on April 12th, we catch up with venues across the country to discuss best practice. It’s no doubt that it’s been a long,
However, this announcement gives
long, lonely winter. Not only does
hospitality ample time to begin
it feel like, but in many ways it has
preparing, especially for those that
been, ages (more than 5 months)
have existing outdoor capabilities or
since hospitality was able to reopen
those that intend to transform outdoor
its doors in any capacity. The positive
spaces to benefit from an earlier
Government news announced in late
opening. In this article, we interview
February 2021 revealed plans for a
venues from across the UK to
phased reopening, with hospitality
understand measures they are putting
being allowed to reopen with outdoor
in place already, and what they expect
seating (such as a pub garden) on
a return to ‘normal’ to look like.
April 12th, and then a full reopening with indoor capabilities from May 17th. While this news is of course very much welcomed, it would have amounted to five months of lost income – and even when writing this article in early March – seems like a long way to go.
8
www.ontradeprogress.com
ISSUE 39 | Lockdown lifted
Expansion One way hospitality is choosing to
For the Bear Inn team, ensuring
prepare their venues ahead of April
customers are kept entertained and
12th is by expanding their outdoor
warm, is a priority too. As well as the
capacity even more. This can be
firepit, Barlow is currently planning
tricky with social distancing measures
a series of BBQ nights and the
and other safety precautions, but
possibility of an outside bar, as well as
one director up to the task is Woody
new outside furniture, seat covers and
Barlow. Barlow is the director at Bear
rugs available for cooler evenings.
Inns Ltd, which operates both The
Lion at Malpas and The Swan at
He continues: “At The Lion, we can
Tarporley. Both of which, are set to
accommodate 68 covers outside, with
undergo outdoor expansion.
space including a fire and temporary lit and heated cover for 24 covers. An
“We are preparing our outside spaces
additional 14 covers available in the
to be as accommodating as our inside
courtyard, with customers being able
spaces,” he explains. “Initially, we will
to eat outside. Takeaways will be
be opening Friday - Sunday 12 noon
available as well.”
until 10pm.” “At The Swan, we are currently building a new terrace with 36 covers to add to the current 28. Twenty covers will be covered by temporary covers with festoon lighting and heating and a fire pit will be used at the weekends. Customers will be able to eat outside and takeaway will also be available.”
9
ISSUE 39 | Lockdown lifted
A British Spring Much like what Barlow and his team are doing, venues must prepare to keep customers warm and dry; especially with the unpredictable nature of British springtime. With outdoor seating being the only steady source of income from April to May, provisions must be made to ensure the customer will turn up for their reservation. Emily Lewis, director of The Moat House in Acton Trussell, is just one of many hospitality individuals preparing for all the elements. She says: “We are fortunate that we have a lot of outside space to make use of and already have a significant amount of outdoor seating available to us. Our biggest concern is the great British weather, so we are in the process of organising for a stretch tent to be pitched on one of the lawns to provide cover. We are also adapting our outdoor wedding ceremony space and our outdoor woodland bar, so they are suitable for dinning, providing further covered seating.”
10
www.ontradeprogress.com
ISSUE 39 | Lockdown lifted
Streets ahead
A positive attitude
Similar to last summer, the capacity
Not only as a hospitality professional,
to ‘spill over’ into the street is an
but also as a customer myself, I can feel
option for venues intending to reopen
the fervent energy of the public keen
on April 12th. Of course, this can
to return to a semblance of normality.
often be tricky – with venues needing
After not having eaten in a restaurant
permission from local councils and
or visited a pub since December 2019,
to put in place additional safety
five months has felt like five years when
measures, such as dedicated
it comes to enjoyment.
cordoned off zones to ensure other pedestrians are able to continue using
Other professionals can sense this
the street.
too, with some already reporting sold-out tables for their reopening
Arnaud Barbezat, head of sales and
ahead of April 12th. “We expect to be
marketing at The Rhumshack Group,
extremely busy. 12th April is almost
whose restaurants include Cottons,
fully booked!” Barbezat hailed.
Ma Petite Jamaica, Bar Gansa, Souled Out and Tai Pan Alley, is prepared to
“I think the first couple of weeks will
move the party to the streets.
certainly be busy,” Lewis added. “In Staffordshire hospitality has been
He explains: “We have transformed
closed since November, so there is a
the much-loved market street in
lot of pent-up demand. However, the
Camden, Inverness Street, home of
weather will obviously play a significant
Bar Gansa, Ma Petite Jamaica, Souled
part in how busy we are. If we have
Out and Tai Pan Alley into a local
a cold and wet April, I cannot see
streatery. A pedestrianised area full of
people coming out in their droves until
outdoor dining with tables and chairs,
indoor dinning is back on the cards.”
celebrating the partnership between local council and private enterprise
Personally, I have several reservations
in a safe environment in line with the
for the week commencing April 12th.
new restrictions.
Moreover, some places in the capital have already sold out of their outdoor
“The layout and capacity of our
capacity for reopening night. These
outdoor terrace by the river in Vauxhall
are all positive signs for a full and
(Cottons) has to be adjusted but we
healthy recovery for hospitality.
will be able to welcome 58 covers from 12th April.”
11
one
I n t e r i o r s
ISSUE 39 | On the plate
SEASONAL
Spring forward This month we look at how to attract customers with a refreshed spring menu; from seasonal ingredients to wine and beer pairings. With all of the uncertainty around
With hopefully another beautiful spring
Covid-19, we, as an industry, finally
season on the way and plenty of time
have a date(s) to anticipate. Hospitality
to plan a full reopening, now is the
will be allowed to reopen in an outdoor
perfect time to spruce up your menu
capacity from April 12th, and then fully
for the season ahead.
from May 17th.
13
ISSUE 39 | On the plate
14
www.ontradeprogress.com
ISSUE 39 | On the plate
Food for all
Pairings
With spring fully underway,
A spring and summer wine list should
incorporating seasonal and fresh
reflect the light bodied and seasonal
ingredients is the perfect way to
ingredients you’ll be using in your
attract customers looking forward to
food. For example, the vegetal notes
finally eating out again. For me, spring
from a New Zealand Sauvignon Blanc
conjures a vivid array of greens and
(grass, gooseberry) and zingy tropical
reds. For example, in March, the UK
fruits (pineapple and passion fruit)
experiences a wealth of seasonal
are a particular perfect pairing for
produce, including spring greens and
salad and vegetable-forward dishes.
spring onions – as well as spinach and
Moreover, the affordable and extremely
rocket leaf. This is really the time to be
popular appeal of a New Zealand
moving salads away from side dishes
Sauvignon Blanc means it’s a firm
and into your main menu.
customer favourite and an easy way to extend profit margins.
As we move in April and May, again the reds and greens are present, with
If you’re looking for a light bodied
more leafy greens such as watercress,
red in anticipation of spring – look
sweetheart cabbage and kale, and
towards the more cool and moderate
vibrant reds coming from strawberries,
climates of France. Burgundy Pinot
radishes and beetroot.
Noir with its pale colour, high tannins and light body provides a delicious
Mixing these reds and greens together
accompaniment to foods such as
provides not only an attractive looking
ratatouille or mushroom risotto. If
dish but balances together the
you’re looking for something even
sweetness that often comes from the
lighter, consider a Beaujolais, although
addition of red fruits and vegetables
less well-known, these zippy, young
with the more neutral greens - giving
and fresh wines are affordable and
an explosion of flavour.
coming up in fashion. For the beers, again, fruit friendly beers pair well to offer a lighter alternative to lager or stout. IPAs, especially ones with lots of fruit, will be easy drinking as we head into spring.
15
ISSUE 39 | On the plate
FOOD
Our Eggs-pert Opinion We catch up with Karl Richardson, executive head chef at The Waldorf Hilton Hotel, to talk British Lion eggs, the pandemic and the future. If we could sum up 2021 in one word
“I’ve been using the British Lion eggs
it would be ‘resilience’. The hospitality
for 20 years,” he explains. “I feel that
industry has had to be buoyant in
the detail in the traceability gives me
the face of a continuous stop-start
peace of mind, as we use eggs in
culture. However, one thing that has
every corner of my kitchen, so for me
remained the same is the industry’s
that is vital. Serving so many guests
consciousness towards quality –
we want to know that every egg is of
especially when it comes to British
top quality.”
produce, and notably, our eggs. For him, the traceability of the eggs is One chef who knows all about this is
a huge benefit – ensuring “consistency
Karl Richardson, the executive head
of quality”. He continues: “Alongside
chef at The Waldorf Hilton Hotel in
this with the same levels of importance
London. For him, using British Lion
makes this a no brainer for me. Being in
Eggs at the heart of his cooking
hospitality we are quite process driven
symbolises a steady bedrock in these
in order to drive excellence and I feel
difficult times.
that they are doing exactly that: finding a good process for quality control and never going against that process.”
16
www.ontradeprogress.com
ISSUE 39 | On the plate
The New Normal While many hospitality professionals have had to stop working entirely, Richardson has been fortunate enough to continue working throughout the pandemic. He’s noticed some significant changes, many of which he’s made himself. “Taking this time to develop new concepts and ideas for our hotel has been quite unique,” he says. “Usually, we are busy all year around but having this down time has allowed me to take a big step back for this more creative thinking, something that we as a team love.” He’s bought in some innovative new concepts, including Hilton’s first afternoon tea delivery concept – straight to the customer’s home. They’ve also had time to rebrand the restaurant – as they look to the future to create a new fine dining concept. Richardson has also been preparing for the second half of 2021, when hospitality reopens in full – this includes a Champagne and caviar bar – ready for some much-needed celebratory periods.
17
ISSUE 39 | On the plate
Latest trends Richardson has noticed that it’s not only hospitality as an industry that
emerging, and from Richardson’s view
Waldorf Eton mess serving 4
on the frontline – they look promising.
Ingredients :
He explains: “I’ve noticed, from
•
Strawberries
a guest point of view, a new
•
Egg whites x 2 (very fresh)
appreciation for dining out, taking your
•
Sugar x 50g
time to enjoy a restaurant, the service
•
Icing sugar x 80g
and food - the ambiance, enjoying
•
Strawberry sorbet x 100ml
ordering another bottle of wine and
•
Double cream x 250ml
simply soaking in your surroundings.
•
Vanilla pod x 1
I think this is great for the British
•
Strawberry coulis
has had to adapt to the pandemic, but its customers too. New trends are
restaurant scene.” Method: With an eye to the future, Brexit’s impact is also beginning to be felt across the industry. Although, personally, Richardson hasn’t felt this yet.
1. Stiffly beat whites, beat in sugar, fold in icing sugar 2. Pipe half of mix into droplets (using nozzle and dipping bag) on
“I would rather focus on the opportunity that we have to really support our home-grown local produce,” he concludes. “This nation
to tray lined with baking paper 3. Second half of mixture spread onto tray lined with paper using spatula
is blessed with some of the world’s
4. Bake in oven for 3 hours at 90c
best seafood, meat, cheese, fruit,
5. Hull strawberries, sprinkle with
vegetables and eggs, of course.”
tiny amount of black pepper (enhances the flavour) 6. Then slice half and quarter the
Eton Mess Recipe
other half 7. Whip cream and vanilla
Richardson: “The recipe I have chosen
pod together
to share is the Waldorf Eton Mess. It’s
8. Scoop sorbet
a reframe of a true British icon. A dish
9. Arrange components on the
that everyone loves and has eaten at
plate together
some point but presented in a different way. It’s a dish that you could make at
Enjoy!
home, but it’s one that we see ordered over and over again at the hotel. And right at the centre of the dish is a base of eggs. A true classic.”
18
www.ontradeprogress.com
ISSUE 39 | On the plate
19
ISSUE 39 | On the plate
TIPS & ADVICE
At boiling point: Top chef reveals ultimate stressbusting tips As kitchen professionals admit to feeling more stressed than ever, Len Unwin, chef and curriculum team leader at Sheffield College explains how he keeps his cool It goes without saying the
Even without the pressures of
Like many professional chefs, Len
hospitality industry has experienced
COVID-19, professional kitchen
Unwin has struggled to manage
unprecedented changes in the last
workers identify a range of factors that
workplace stress – and he’s open
two years, which has left kitchen
send their stress levels soaring. These
about the impact this has had on
professionals feeling more stressed
include staff shortages (57%), long
his own mental health. In a bid to
than ever before. New research from
working hours (39%), and time spent
support other kitchen professionals,
BRITA Professional shows that 81% of
cleaning equipment (35%).
Len reveals the stress-busting tips
chefs now feel compared to 70% back
that help him stay calm and maintain
in 2018 – and eight in ten bring this
a healthy work-life balance to support
stress home with them at the end of a
the industry when it reopens:
working day.
20
www.ontradeprogress.com
ISSUE 39 | On the plate
1. Plan for success
2. Take time to be creative
3. Keep a tidy kitchen
For me, planning is vital for my mental
I enjoy taking part in creative group
Maintaining your workstation is a small
health. Before I go home, I create a
sessions with my team. We reward
but important job. “It’s true what they
plan for the following day. This frees
staff by doing something that takes us
say: an untidy workspace equals an
up my mind so that I don’t think about
out of our normal activities, such as
untidy mind. In my darkest times,
work at 2am, which prevents good-
sugar and chocolate work. This is fun,
I’d either have a manic work area or
quality sleep – something that is key
relaxing and helps the team to bond
I’d clean obsessively. By creating a
for health and wellbeing.
whether it’s done in person or virtually.
plan and checklist for yourself, you’ll become more efficient – and this will help to clear your mind.
4. Take responsibility for equipment
5. Share a problem We need to look out for each other.
Maintaining your workstation is a small
When someone is in a state of
but important job. “It’s true what they
depression, they don’t always realise
say: an untidy workspace equals an
what’s wrong – I certainly didn’t, I just
untidy mind. In my darkest times,
thought I wasn’t good enough. So,
I’d either have a manic work area or
don’t be afraid to speak up, and make
I’d clean obsessively. By creating a
time to listen. If you don’t get support
plan and checklist for yourself, you’ll
from your direct supervisor, go higher.
become more efficient – and this will
Remember that you are the business’
help to clear your mind.
most valuable commodity, and worthy of their support and investment.
Take the stress out of maintaining equipment Chris Fay C.F.S.P, from BRITA
regular servicing, is the best way to
out essential filter exchanges, kitchen
Professional says that equipment
keep everything running smoothly.
professionals can rely on their
breakdowns cause a huge amount
This will also help machines to last
equipment to have a longer life span
of stress – and almost two-thirds of
longer – which saves money, protects
and deliver a smooth service when
kitchen professionals (62%) have to deal
the environment, and gives kitchen
they need it most.
with this at least on a fortnightly basis.
professionals more time to focus on creating incredible food.
Fortunately, there’s lots that can
If you would like more insight and expert advice on how to filter out
be done to minimise the risk of
BRITA Managed Services can relieve
stress, or would like to find out how
breakdowns, as the majority are
kitchen stress by supporting operators
preventative maintenance can save
caused by limescale build-up.
with preventative maintenance. By
your business time and money, take
Preventative maintenance, such
offering tailored packages to suit the
a look at our At Boiling Point Toolkit
as using the correct water filter,
needs of your business, including
here: brita.co.uk/boiling-point
changing it regularly, and scheduling
monitoring filter usage and carrying
21
When only the best is good enough
The new GIGA X8
Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience
Ideal areas of use: Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee
JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com
ISSUE 39 | In the mix
LOW-CAL
Detox your drinks offering this spring with caloriefriendly cocktails 48 percent of people say they have put on weight over the past year, and with news of lockdown restrictions lifting, many of these people are now aiming to tackle their weight-gain in a bid to get fit for summer. Here, we take a look at how to keep your drinks menu diet-friendly, helping your customers stay on track and have a damn good time while doing it! 23
ISSUE 39 | In the mix
The Quarantine-15 We are (finally) on the route out of lockdown and the return to normality is on the horizon. From April 12th, serving customers outdoors; from the
Ditch the syrups
17th May, venues can seat customers
There are a range of cocktails that
indoors; and by the 21st of June —
are actually relatively healthy — bar
given all goes well — the UK will see
the alcohol, of course! Especially
the end of all restrictions on social
those that contain few ingredients
contact. While this is obviously great
and make use of low-calorie mixers,
Keep it simple
news, for many, feelings of exaltation
such as soda water, light tonic water
Keeping it simple is a great way to
are accompanied by worries and
or even diet lemonade. Mojitos are
ensure you can offer delicious drinks
anxieties about weight gain that may
a great example; although this is a
without excessive calories. Any spirit
have occurred over the last year.
cocktail that is famous for being super
combined with a low calorie mixer
sweet, you can easily make a mojito
and a few healthy garnishes and
People certainly shouldn’t be
diet-friendly by halving the amount
you’re good to go! Tequila and soda
harbouring any guilt or negative
of simple syrup used (or ditching it
is favourite with nutritionists, which
feelings towards themselves as a
altogether!). Mint, lime, and soda
comes in at just 100 calories and
result of weight gain — this has been
water are all naturally low-calorie, a
doesn’t contain any sweetener. Tequila
an unprecedented year and our bodies
shot of rum is about 100 calories, and
also has a lower glycemic index than
have had no choice but to simply
2 tablespoons of sugar (in the form of
other alcohols and it is complemented
adapt to new circumstances.
syrup) is approximately 40 calories.
well by a variety of healthy garnishes,
Classic cocktails across the board
especially citrus fruits, which are
However, we are conscious that many
tend to contain lashings of the sweet
healthy and give a tonne of flavour.
people will now be on a health kick,
stuff, so halving the amount of syrup
Keep it traditional with lemon and lime
especially with summer just round
used, or getting rid of it altogether, is a
or get experimental, and try adding
the corner. It is key to adapt to social
great way to cut back on the calories.
blood orange, muddled kumquats or
bars, pubs and restaurants can begin
changes and put the customers’
even yuzu juice! Make sure the garnish
needs at the forefront of your
is colourful and give the drink a fun
business. In order to help people stay
name — et voilà; the perfect low-
on track and to keep them feeling
calorie cocktail.
healthy during the spring and summer, we’ve got some tips on how you can ‘healthify’ your drinks offering in the coming months.
24
www.ontradeprogress.com
ISSUE 39 | In the mix
Make use of fresh, seasonal ingredients
Keep customers informed
Dietary habits across the Western
While some people are averse to
world are shifting and with the
being told the calorie content of
government encouraging people
their drinks, it might be a good idea
towards living a healthier lifestyle,
to dedicate one section of your
some customers might be actively
cocktail menu to those who are being
seeking ‘healthier’ alternatives to their
calorie-conscious, so they can make
pre-pandemic favourites. For example,
informed choices when it comes
by steering away from the creamier,
to their drinking habits. Those who
super-sweet cocktails in favour of
aren’t worried can continue to enjoy
something lighter and fresher.
their cocktails guilt free, but giving customers the choice is a great way to
Spruce up your cocktail menu by
ensure that you’ve covered all bases.
making use of fresh, low-calorie seasonal ingredients. Fresh fruits and
extremely flavoursome. Berries come
Tee-totally delicious
into season in the spring months
According to the Office for National
and with their natural sugar content,
Statistics the proportion of people in
they’re a great way to enhance any
the UK reporting drinking, and the
cocktail. Moreover, fresh herbs like
amount those drinkers report to have
mint, basil, rosemary and sage are
consumed have both decreased since
beginning to sprout. Make use of
2005. With this in mind, it’s important
these seasonal herbs to add another
not to neglect customers who don’t
layer of flavour and complexity to your
drink but still want to enjoy a delicious,
cocktails. Not only is seasonal food far
flavoursome beverage on a warm
fresher and tastier, but it is also more
summer’s day.
herbs are incredibly healthy, naturally full of vitamins and minerals and
nutrient dense than food consumed out of season, so it’s a win-win!
The soft drinks market is broader than ever, with consumers no longer satisfied with a simple Diet Coke or Sprite. Keep your drinks menu all-inclusive by offering a range of delicious mocktails alongside with your alcoholic creations. This doesn’t necessarily mean generating a whole drinks menu, you can simply remove the alcohol from some of the cocktails that you already offer. All the flavour, with none of the units.
25
Drink Responsibly. Drinkaware.co.uk
DISTRIBUTED BY SPIRIT CARTEL info@spiritcartel.com @SpiritCartel
ISSUE 39 | Mine’s a pint
BEER
The subtle alchemy of barrel-aging Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, explains why barrel-aged American craft beers are useful additions to your drinks range. Barrel-aged beers, with their hidden
Today, they regularly win top honours
Oak is full of flavoursome, aromatic
depth and complexity, lend themselves
at prestigious international beer
compounds that can add another
perfectly to pairing with food and their
competitions and are yet another
level of depth and complexity to a
long shelf life makes them ideal for the
example of American craft brewing’s
beer, making it the preferred wood for
on trade.
relentless innovation. Their incredible
barrel-aging for many brewers. Equally
complexity, depth of flavour and subtle
important to the flavour of the barrel
Often barrel-aged beers will be
nuances of character make barrel-
is the art of blending different beers
packaged in large 660ml or 750ml
aged beers perfect for winter.
together to create the desired result.
bottles with wax caps that are priced
A variety of beer styles are suitable
at parity with a fine bottle of wine.
for barrel aging in wood but sour and
Barrel-aged American craft beers
But what exactly is barrel-aging and
high alcoholic strength beers are the
from breweries such as The Bruery,
how are barrel-aged beers made?
most common. Barrels for sour or
Firestone Walker Brewing Co, Great
‘wild’ beer may be used several times
Divide Brewing Co and many more are
American craft brewers started
over while barrels that formerly held
available from select wholesalers.
experimenting with aging beer in
spirits such as bourbon, tequila or gin
used spirits barrels in the 1990s.
are rarely used beyond their first or second fill.
27
ISSUE 39 | OTP top tips
TIPS & ADVICE
5 ways you can get ahead during lockdown The countdown is on: April 12th marks the first step in the reopening of the hospitality sector after nearly four months in lockdown. Now more than ever it’s vital venues are doing everything they can to help boost their business, and with less than a month to go, we’ve put together a list of steps you can take to make the most of these final weeks and ensure your business is at the forefront of everyone’s minds when lockdown comes to an end.
28
www.ontradeprogress.com
ISSUE 39 | OTP top tips
It’s time for a spring clean
Be legally compliant
There is no doubt that the hospitality
Alongside a regular deep-clean, it is
industry has been one of the
also important that you’re ensuring that
most impacted by the coronavirus
you’re up to date with any new covid
pandemic, and venues across the
guidelines when it comes to preparing
country have been sitting, empty,
to reopen. This is especially vital if your
gathering dust and filling with
site or location has been closed or
cobwebs since the beginning of
operated only partially throughout the
this year. However, with the grand
times when restrictions have been in
reopening of the sector on the horizon,
place, as you may also have to take
now is the perfect time to kick start
extra steps to ensure customers can
the journey to normality with a deep
dine safely come April 12th.
spring-clean of your venue. The Government has made changes There’s nothing more satisfying
to their guidelines for opening the
than undergoing a spring clean.
hospitality sector, so it’s important
With coronavirus still very much in
to brush up on any new policies
circulation, sanitation and cleanliness
and ensure your staff have updated
should be a top priority, and venues
their knowledge, too. For further
will need to continue to take extra care
information visit: https://www.gov.
when it comes to cleaning. While this
uk/guidance/working-safely-during-
can seem like a daunting task, there
coronavirus-covid-19/restaurants-
are a range of ways to make a spring
offering-takeaway-or-delivery
clean more manageable - make sure you have all the right gear and stock up on antibacterial cleaning products etc.
29
ISSUE 39 | OTP top tips
Refine your menu
Make the most of social media
Lockdown has provided everyone with
Leading on from this, now is the
a unique (and unavoidable) opportunity
perfect time to really ramp up your
to get creative in their own kitchens.
social media game. With many
While for some, this may have been
spending far more time at home at
a journey of self-discovery and
the moment, people are also naturally
culinary excellence, we are under no
spending more time on their phones,
illusion that the public aren’t planning
so boosting your social media
on spending as much time as they
presence is highly likely to garner
can making the most of their new
some attention from both potential
freedoms this year.
and existing customers.
This will mean many of you are about
Social media is also a great way to
to experience perhaps your busiest
advertise your business and generate
summer on record. Moreover, with
some hype ahead of reopening. Make
many coronavirus restrictions limiting
sure you’re posting regularly, and
capacity in some way until at least
take advantage of platforms such
June 21st, it is likely that you will have
as Instagram, Facebook or Twitter
to make some changes to operations
to post pictures of your new menu,
and your menu in order to boost
encourage customers to pre-book
efficiency. Slimming down and/or
tables and buy advance tickets for any
revamping your menu is an effective
events. It’s also a good idea to create
means of ensuring things run smoothly
a social media calendar and schedule
both in the kitchen and front of house;
postings, so that once things open up
especially as you’ll likely be operating
again and you’re super busy, you can
with fewer kitchen staff than you
focus on the operational side of things
would under normal circumstances.
and let social media run itself.
You don’t necessarily need to do something completely new - have a
You can also expand your market
look at old sales reports to identify any
reach, boost brand awareness and
previous best-sellers and make sure
pique potential customer’s interest
to make use of high-margin items to
by running competitions or special
maximise profitability.
events. For example, you could run a social media contest and offer the
In addition, consider incorporating
winner and their friends a free meal/
some new items into your menu or
drinks on their first visit.
get creative and offer some ‘postlockdown’ deals. People will likely be looking out for something fresh and exciting, and offering special deals is a sure way to entice diners.
30
www.ontradeprogress.com
ISSUE 39 | OTP top tips
Online content Alongside making sure you’re active on social media, it’s also important to update your website to reflect your current trading status and opening hours. In addition, provide information on what measures you’ll be taking once you can reopen to ensure the safety of customers, as this is something many people will be concerned about in the coming months. It’s a good idea to dedicate a whole page on your website to explaining the various impacts that COVID-19 has had on your business, detail any changes to your booking policy, and provide any practical information that may have an impact on guests’ experiences such as social distancing. It is also important to let customers and suppliers know how to get in touch with you during the remainder of the lockdown period. This is also a great time to go through and overhaul any existing website content, for example by removing any information about expired events or outdated blog posts, ensure your current menus are up to date and correct, take and upload some new pictures, and add details of any new events or services you’re offering in the coming months. We hope these suggestions and ideas have given you some inspiration on steps you can take to make sure you’re fully prepared for reopening. Good luck and stay safe!
31
LUXURY OUTDOOR FURNITURE www.sky-linedesign.co.uk
|
info@sky-linedesign.co.uk
ISSUE 39 | On tech
TECHNOLOGY
Automation Age The Smart Tech Transforming the Hospitality Sector. Matthew Margetts, Director of Sales and Marketing at Smarter Technologies, breaks down how automation can help hospitality businesses
Checking and compliance
Resourceful automation
The hospitality industry is fast-paced
Smart technology allows a lot of
In an age of potentially fewer staff
and often highly stressful. But meeting
mundane tasks associated with
working with the same number
customer expectations, maintaining
compliance issues to be automated.
of guests and rooms, hospitality
supplier relationships and remaining
Examples include checking the
venue owners can seek to improve
profitable is made easier through
temperature of fridges, ensuring that
productivity through technology that
automation. The automation of
waste bins are not overfilled, listening
is simple to deploy and acts to reduce
processes throughout your hospitality
to fire alarm tests, and looking at the
the workload quickly. By leveraging
business can help you save money
flow of guests through common areas
workflow automation for specific
and increase efficiency, even in
to inform cleaning rotas.
business tasks, hospitality businesses
the midst of the global coronavirus
are freeing up employees’ time to
pandemic. In fact, the coronavirus
Other repetitive tasks also present
focus on their customers.
pandemic has likely accelerated
opportunities for automation, including
the adoption of automation in the
loading and unloading dishwashers,
Investing in innovative technology can
hospitality industry.
slicing vegetables in preparation for
also help an industry with a typically
food service, carrying food and drinks
high staff turnover to successfully
from the kitchen to a table, lifting crates
manage and retain frontline workers.
and putting products into storage.
34
www.ontradeprogress.com
ISSUE 39 | On tech
Proactive and predictive maintenance Smart automation allows business
• Smart temperature checking
owners to be proactive by ensuring
cameras for automated access
that key equipment such as air
control, based on an individual’s
conditioners are not rattling or misfiring. Maintenance can be carried
temperature and/or facial recognition • Allowing customers to place orders
out on a proactive basis and staff
on an app rather than with bar and
know ahead of time the problem they
waiting staff
are going to fix. In the fast food sector, McDonald’s has Take for example some work we
already installed automated servers
did with a 5-star hotel. In one of the
that allow customers to place their
hotel’s quiet reception rooms, the air
order on a touchscreen rather than
conditioner sounded like a jumbo jet
through a customer-service assistant.
taking off. No one noticed it until a
These technologies not only promote
guest complained, and no one had
social distancing, but can also
checked the maintenance of the unit,
enhance the customer experience by
which was mechanically unsound.
making processes faster and more
A smart sensor would have picked
seamless. Promoting automation may
this up and alerted the management
also boost consumer confidence, as
team before it compromised the
hotels and accommodation providers
guest experience.
strive to prove that they are clean and safe in a COVID-conscious age.
Social distancing by default
And the stats also speak for themselves. According to Oracle’s 2019 Hospitality Benchmark Report,
Automating functions that were
90% of respondents stated that the
previously done in-person allows
guest experience could be improved
hospitality businesses to enforce social
using smartphones to manage basic
distancing, reduce human interaction
services such as booking a room
and minimise contact between guests
and managing the check-in/ check-
and hotel staff.
out process.
Examples include:
As the hospitality industry adapts to
• Using robots to provide meals
new working practices brought on
to guests • Auto-deployed sanitation, such
by the coronavirus pandemic and technology advancements, smart
as bots that kill bacteria using
automation is coming to the forefront
ultraviolet light
as leaders in the industry become
• Using contactless technology (such as mobile apps and digital keys) to
increasingly aware of its potential and profitability.
enable guests to check in and out
35
ISSUE 39 | News
BEER
Fuller’s London Pride announced as Official Beer of The British & Irish Lions Award-winning premium ale supports legendary team ahead of 2021 Test Series with South Africa
Fuller’s London Pride today announces
The campaign will also look to support
Ben Calveley, Managing Director at
a two-year partnership with The British
clubhouses and grounds across the
The British & Irish Lions, said: “We all
& Irish Lions. The agreement will see
UK, with Fuller’s London Pride set to
know that big sporting occasions go
Fuller’s London Pride become the
also announce further promotions in
hand in hand with an excellent beer,
Official Beer of The British & Irish Lions
partnership with the Lions designed
so we are delighted to have agreed
continuing the brand’s long standing
to give something back to fans, clubs,
this partnership. London Pride is an
relationship with rugby; from supporting
and the wider rugby community.
iconic brand with a rich rugby heritage
the game’s grassroots community
and is enjoyed by rugby supporters up
clubs up to the elite level, and as an
The partnership will see the Chiswick-
and down the land. We are delighted
iconic ale enjoyed by spectators and
based brewer pouring at the Lions’
to welcome them to our family of
players alike for generations.
historic match against Japan at BT
commercial partners and look forward
Murrayfield Stadium on Saturday 26th
to working together to create a truly
Fuller’s London Pride will launch the
June 2021, the first time the Lions
memorable Series.”
partnership with its Roar with Pride
have played a Test match on home
campaign, offering supporters a range
soil since 2005. In addition, Fuller’s
Tim Clay, Managing Director, Asahi
of VIP experiences around the Lions’
London Pride will receive access
UK, said: “Fuller’s London Pride has
three-test series against Rugby World
to the Lions’ coaching team and
had a proud association with rugby for
Cup champions, South Africa - “the
behind the scenes footage from the
many years, so it is very exciting and
Springboks”. Fans of the amber ale will
Tour to offer beer lovers an exclusive
a real privilege for us to become the
also find Lions branding incorporated
content series. A limited-edition range
Official Beer of The British & Irish Lions
across Fuller’s London Pride packaging
of Fuller’s London Pride and Lions
and to be able to display the iconic
and products, as well as at point of
merchandise will be available to win for
Lions shield across our product range.
sale in pubs and supermarkets.
promotional activities.
The Lions has a special place in the heart of rugby fans throughout the four nations, and we hope to be able to help fans to maximise their enjoyment of the much-anticipated Series.”
36
www.ontradeprogress.com
RHUBARB COLLINS
~ 30 ml Giffard Rhubarb liqueur 30 ml Gin 10 ml Giffard gum syrup 20 ml Fresh lemon juice 40 ml sparkling water
~ Method Shake first four ingredients with ice and strain into ice-filled glass
Garnish Rhubarb ribbon
~
Proudly distributed by Mangrove in the UK - www.mangroveuk.com
ISSUE 39 | Business Support
BUSINESS NEWS
Local Restrictions Support Grant In late February, Boris Johnson announced his plans to lift lockdown for (hopefully) the final time. With plans to reduce restrictions and hopefully go back to ‘normal’ by summer, here you will find our updated guide on financial support from the GOV.UK website to ensure your business has the most successful reopening possible. 39
ISSUE 39 | Business Support’
Coronavirus Job Retention Scheme: The Coronavirus Job Retention Scheme has been extended until 30 September 2021 and the level of grant available to employers under the scheme will stay the same until 30 June 2021. From 1 July 2021, the level of grant will be reduced and you will be asked to contribute towards the cost of your furloughed employees’ wages. To be eligible for the grant you must continue to pay your furloughed employees 80% of their wages, up to a cap of £2,500 per month for the time they spend on furlough.
VAT Deferral New Payment Scheme: The VAT deferral new payment scheme is open from 23 February 2021 up to and including 21 June 2021. The new scheme lets you: • pay your deferred VAT in equal instalments, interest free • choose the number of instalments, from 2 to 11 (depending on when you join) Instalment options available to you The month you decide to join the scheme will determine the maximum number of instalments that are available to you. If you join the scheme in March, you’ll be able to pay your deferred VAT in 11 instalments or fewer.
40
www.ontradeprogress.com
ISSUE 39 | Business Support
Coronavirus Grant due to National Lockdowns: Businesses that were open as usual,
Second payment cycle, 16 February
but then required to close due to
to 31 March 2021
national lockdowns imposed by
The second payment cycle covers 16
government, may be eligible for a
February to 31 March 2021:
Local Restrictions Support Grant. • if your business has a property with What you get
a rateable value of £15,000 or less,
The grant will be based on the rateable
you may be eligible for a cash grant
value of the property on the first full
of £2,096 for this 44-day qualifying
day of lockdown.
restrictions period
First payment cycle, 5 January to
• if your business has a property
15 February 2021
with a rateable value over £15,000
The first payment cycle covers 5
and less than £51,000, you may
January to 15 February 2021:
be eligible for a cash grant of £3,143 for this 44-day qualifying
• if your business has a property with
restrictions period
a rateable value of £15,000 or less, you may be eligible for a cash grant
• if your business has a property
of £2,001 for this 42-day qualifying
with a rateable value of £51,000
restrictions period
or above, you may be eligible for a cash grant of £4,714 for this 44-
• if your business has a property
day qualifying restrictions period
with a rateable value over £15,000 and less than £51,000, you may be eligible for a cash grant of £3,000 for this 42-day qualifying restrictions period • if your business has a property with a rateable value of £51,000 or above, you may be eligible for a cash grant of £4,500 for this 42day qualifying restrictions period
41
ISSUE 39 | Business Support
Restart Grant:
Kickstart Scheme:
The Restart Grant scheme supports
Once received, the finance can be used
If you’re an employer looking to create
businesses in the non-essential retail,
for any legitimate business purpose,
job placements for young people, you
hospitality, leisure, personal care and
including growth and investment.
can apply for funding as part of the
accommodation sectors with a one-off
Kickstart Scheme.
grant, to reopen safely as COVID-19
The government guarantees 80% of
restrictions are lifted.
the finance to the lender to ensure
The Kickstart Scheme provides
they continue to have the confidence
funding to create new job placements
to lend to businesses.
for 16 to 24 year olds on Universal
The Restart Grant scheme supports businesses in reopening safely
Credit who are at risk of long term
as COVID-19 restrictions are lifted.
The scheme launches on 6 April and
unemployment. Employers of all sizes
Grants will be available from 1 April
is open until 31 December, subject to
can apply for funding which covers:
2021 but you can submit applications
review. Loans will be available through
in advance.
a network of accredited lenders,
Eligible businesses in the non-essential
• 100% of the National Minimum
whose names will be made public in
Wage (or the National Living
due course.
Wage depending on the age of the
retail sector may be entitled to a one-
participant) for 25 hours per week
off cash grant of up to £6,000 from
for a total of 6 months
Eligible businesses in the hospitality,
Bounce Back Loan Repayments:
accommodation, leisure, personal care
Businesses that took out government-
and gym sectors may be entitled to a
backed Bounce Back Loans to get
one-off cash grant of up to £18,000
through Covid-19 will now have
from their local council.
greater flexibility to repay their loans.
their local council.
• associated employer National Insurance contributions • employer minimum automatic enrolment contributions Employers can spread the start date
Recovery Loan Scheme:
The Chancellor’s Pay as You Grow
of the job placements up until the end
repayment flexibilities now include
of December 2021.
the option to delay all repayments for a further six months, meaning
Further funding is available to provide
A new loan scheme to support access
businesses can choose to make
support so that young people on the
to finance for UK business as they
no payments on their loans until 18
scheme can get a job in the future.
grow and recover from the disruption
months after they originally took them
of the COVID-19 pandemic.
out. The option to pause repayments
After a year of closures and restricted
will now be available to all from their
openings, it seems there is finally
The Recovery Loan Scheme ensures
first repayment, rather than after six
a light at the end of the tunnel. We
businesses of any size can continue
repayments have been made.
are hopeful that with the financial assistance provided from the
to access loans and other kinds of finance up to £10 million per business
Pay as You Grow will also enable
government, combined with the
once the existing COVID-19 loan
borrowers to extend the length of their
sustained support from the Great
schemes close, providing support as
loans from six to ten years (reducing
British public, the hospitality industry
businesses recover and grow following
monthly repayments by almost half)
will thrive once again.
the disruption of the pandemic and the
and make interest-only payments
end of the transition period.
for six months, in order to tailor their repayment schedule to suit their individual circumstances.
42
www.ontradeprogress.com
WMF 5000 S+ It’s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.
Please call 01895 816 100 | or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com
Does your Branding need an update? We can help... We are iconative. A creative studio based in Kent specialising in Branding and Marketing.
For more information email us at hello@iconative.co.uk