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Just Artificial Discover tips on how to increase footfall within your venue by one of the UK’s leading suppliers of high-quality plants and trees. Pages 06-07....
‘5 Pillars’ for Sustainable Farming Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
Read on to see how Wyke Farms are incentivising farmers to introduce more sustainable practices Pages 20-21....
ISSUE 43 | Editor’s Letter
Hello The switch from Halloween to Christmas has been an absolute one this year. Pumpkin paraphernalia is replaced with well-formed wreaths, tinges of black and orange replaced with reds and greens, and importantly, hospitality ramps up for the holiday season. Compared to last year, which was tarnished by multiple tier restrictions and then a final, large lockdown shortly before Christmas. This year, we have a clientele anticipating a return to hospitality to experience the ‘Christmas that never happened’. At OnTrade Progress, this month we are helping you maximise the most out of this year’s festivities with a series of best practice articles, insightful news pieces and expert commentary from across the industry. For starters, on page 10, Frederick Szydlowski, CMO and co-founder of Embargo, offers his advice on how to inspire customer loyalty in a post-lockdown world. Embargo’s pioneering technology offers a vision to recognise and reward customers to keep them coming back time and time again. Moreover, a huge announcement from Heineken shows a giant leap for the industry as the brewer declares that its non-alcoholic Heineken 0.0 will be available on draught. Spearheading an amazing initiative which is sure to turn into a trend, read all about it on page 14. The recent COP26 event has put the spotlight on sustainability. Our industry is not exempt. Wyke Farms has launched its ‘5 Pillar’ scheme to encourage ‘Net Positive Farming’. Intending to financially reward dairy farmers who prove on-farm sustainable practices, this is a game changer for the industry (page 20). Lastly, it wouldn’t be gracing our cover without being the industry event to go to… online, of course. Brakes Winter Food Festival will be offering an array of interesting webinars which will focus on key hospitality insights (such as the upcoming legislation on calorie-labelling), staff support and veganuary. Running until January 14th, get all the info you need on page 29. So that’s just a small taste of what’s to come in this great issue. Sit back, relax and enjoy!
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
Iconative Ltd. Unit 32 Maple Leaf Manston Business Park Ramsgate Kent, CT12 5GD www.iconative.co.uk
contents
ISSUE 43 | Contents
www.ontradeprogress.com 4
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ISSUE 43 | Contents
06
09
14
Just Artificial
Brakes Winter Food Festival
One Giant Leap for Pub-Kind
One of the UK’s leading suppliers of high
Brakes launches Winter Food Festival
HEINEKEN announces multi-million-
quality artificial plants and trees reveals
with focus on support, insights, award-
pound launch of Heineken® 0.0
how to increase footfall and improve
winning new food and Veganuary.
Draught in UK pubs.
16
18
20
Take advantage of this Christmas period
Christmas Beer
5 Pillars’ for Sustainable Farming
Calendar events are key opportunities
Faversham micro-brewery Mad
Wyke Farms introduce ‘5 pillar’
to drive incremental sales and offer
Cat launches a selection of three
scheme to incentivise farmers to
customers unforgettable experiences.
Christmas beers.
introduce more sustainable practice.
24
28
The Power of Data
Plant based Protein
UK’s Bestseller Birra Moretti
Onvi, the Order & Pay platform for
Gold&Green® Foods has expanded
Birra Moretti becomes Britain’s best-
hospitality, gives operators the power
its plant protein range with the launch
selling draught beer with more than 4
to make data-driven decisions with the
of Gold&Green® Protein Ingredients, a
pints poured every second!
roll-out of its latest Analytics tool.
100% vegan ingredient range made with
customer attraction within a venue.
Read on to discover tips on how to make the most of this Christmas period
22
just three components.
35
38
Police Crime Prevention Initiatives
Cracking new member
Featured we have the article written
Chippindale Foods, a leading supplier
in response to recent incidents of an
of free range eggs, became the latest
Send it to:
increase in drink spiking and customers
to gain Lion accreditation.
editor@ontradeprogress.com
Have you got story to share, why not send it to us to spread the word?
being injected with muscle relaxants. 5
ISSUE 43 | Interior Design
INTERVIEW
Just Artificial We’ve interviewed the guys at Just Artificial, who have shared tips on how you can increase footfall and improve customer attraction within your venue. As well as tips on how to improve your space. Why should businesses/ operators choose to use just artificial? Established in 2004, we have many
We’re able to supply a product
We offer a complete product range for
years’ experience as one of the
which is exceptional in its rendering,
both domestic and business solutions
UK’s leading suppliers of high quality
offering bespoke designs to suit the
There’s no minimum order so you can
artificial plants, trees, silk flowers and
needs of your space, your business,
buy as much or as little as you need.
related accessories, which we offer at
and your tastes.
competitive prices.
Whatever your choice, we have the Our range is always growing,
design experience and the tools to
We have a range of fantastic options
supporting current modern trends
make your space stand out. We can
which will set your space apart from
as well as traditional needs, for
make your design look incredible,
the rest, allowing you to create an
indoor and outdoor use, tailored to
wherever you choose to site it.
indoor Eden. Our products are highly
complement any house, home office,
realistic, durable, and designed with
or business.
particular care and attention by our master craftsmen, all of whom are experts in their field.
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ISSUE 43 | Interior Design
Why should operators opt for artificial plants over real ones when renovating their venue(s)?
What differentiates you from your competitors?
Artificial Plants have so many advantages such as no watering, no
We have a massive product range,
deadheading, no insects or bugs, all
offering a great choice to both
year lifelike flowering, colour and fruit,
business and the home user alike.
no pollen for allergy sufferers. Our products are made using the latest advances in manufacturing making it hard to tell real from artificial (gone are the days of bright green plastic looking leaves and fabric looking flowers, evergreen, no sap or poisonous
What do you believe to be the most important factors to consider when undergoing a renovation?
berry hazards for children/pets, no
The overall use of space and
restrictions on positioning - dark
design and how the room works
corners or near electrical equipment
and feels are all important factors
need no longer be a problem (no
to take into consideration when
watering means no risk to electrical
undergoing a renovation.
equipment). Buy ready grown at a fixed size - no waiting to grow or worry of overgrowing. Extremely low maintenance (we recommend an occasional dust). Artificial Plants create an instant feature. They are virtually hassle free. Why artificial? Why not...! You’ll be amazed.
From the perspective of a business, how would renovating a venue using your products increase footfall and improve customer attraction? Our artificial plants would create a constant “planting at it’s best ‘’ look with little maintenance needed. They create an attractive environment and add colour and a natural interest.
Are your products adaptable? Could they be used in any hospitality environment? Yes, anywhere, we offer a Fire Retardant to British Standards spec on a majority of products along with a UV protected range unparalleled for performance for exterior use.
7
SCULPTED SOUND, AESTHETIC PRECISION
Whether you need to play background music in smaller bars and restaurants, or fill a larger space with a main sound system, there’s a Venu V2 loudspeaker to cater to all needs.
Hear. Feel. Connect.
ISSUE 43 | On the plate
Brakes Winter Food Festival Brakes launches Winter Food Festival with focus on support, insights, award-winning new food and veganuary. Brakes Virtual Winter Food Festival,
brings together helpful guidance,
products will be complemented by
which is live until 14th January 2022,
support, and insights, as well as
insights into the latest food trends,
offers operators across foodservice
award-winning new food, to help
downloadable resources, and on-
a multitude of practical ideas and
operators plan for the key occasions
demand video inspiration.
insights as they look to navigate the
over the coming weeks and months.’
challenges of the festive season, make
As part of a vibrant new look the
the most of Veganuary opportunities
Among the webinars is a session on
event website has some fantastic new
and start to plan for the new year.
the #FairKitchens movement which is
features that will enable visitors to
striving to make the industry a fairer,
get to the information that they want
At the heart of the Winter Food
more inclusive, and happier place to
both quicker and more easily. These
Festival is a series of webinars
work, an insight into how caterers can
include a simplified home page with a
covering topics such as Veganuary,
make Veganuary a lasting opportunity,
“What’s On” webinar guide, improved
mental health and staff wellbeing, and
and an essential guide and practical
mobile experience, and a filter that will
upcoming calorie labelling on menus
solutions for the new calorie labelling
allow them to view specific products
legislation changes. The webinars
legislation that comes into effect in
of interest such as vegan, vegetarian,
have been created in conjunction with
April 2022 from Nutritics.
and plant based items.
including Veganuary, #FairKitchens,
And, of course, great food is also
Plus, there’s a chance to win £500
Unilever and Nutritics.
on the menu! Alongside 22 supplier
worth of Brakes vouchers by
stands, including Nestlé, Unilever, Valeo
taking part in the event prize draw!
leading foodservice organisations
‘At Brakes we’re passionate about
Snackfoods and Heinz, there is also
the food we sell, and about being the
six individual Brakes stands dedicated
chef’s hidden partner, providing them
to hospitality, food to go, care and
with the products that make running
hospitals, new food, education, and
their kitchen that little bit easier, but
winter menus, all of which will offer
that is only a part of what we do to
products and solutions created to
support our customers,’ says Leon
help caterers maximise the quality and
French, Brakes’ Customer Marketing
flavour of their offer whilst helping them
Director. ‘The Winter Food Festival
to reduce costs and labour. These
9
ISSUE 43 | On-tech
TECH
Loyal Customers By Frederick Szydlowski, CMO and co-founder of Embargo.
It is no secret that the hospitality industry was one of the sectors that was most severely affected by the pandemic – extended closures and lockdown limitations, huge staff turnovers, supply chain disruption all contributed to a period of profound turbulence.
Where loyalty comes in At the height of the disruption,
When hospitality businesses
if such visitors stopped coming to
schemes were launched at the
opened their doors after the various
the venue. Let alone could they even
Government and community level to
lockdowns, they were faced with a
realise how many regulars they had
help support struggling hospitality
challenge – how could they engage
or access any tools to communicate
businesses, with Eat Out to Help Out
with customers they had barely seen
with them during lockdowns and after
providing a much-needed boost to
for a year? Whatever loyalty and repeat
they reopened. Most venues were
ailing restaurants.
business they had earned pre-COVID
left waiting and hoping that those
didn’t carry the same weight as it had.
customers would return.
Today, those schemes are over, and
The traditional, analogue method of
we are adjusting to the so-called ‘new
growing loyalty for a brand typically
After months of lockdown and huge
normal’, but the hospitality sector is
involved relying on front-of-house staff
staff turnovers, hospitality businesses
still not back to its former strength.
to recognise regular customers and
were starting over at square one,
What, then, can these businesses do
make them feel welcome.
and returning to the same approach
to find their old footing? The answer
would be a severe miscalculation.
will certainly involve developing
Another method involved providing
Businesses need to get smart about
innovative methods to better
customers with physical loyalty cards
loyalty, and the answer (once again)
identify and communicate with loyal
that would yield set rewards, although
lies with tech.
customers; after all, they are many
this technique did nothing to help
hospitality businesses’ most lucrative
venues recognise loyal customers and
source of income.
so they were unable to take action
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ISSUE 43 | On-tech
A smarter solution Loyalty shouldn’t be viewed as some
Moving customer engagement to a
every business needs to attract
automatic by-product of successfully
tech/app-based platform also provides
first-time customers, but doing so
running a business – it should be a
contact information for each customer
excessively can lead to ignoring
fundamental target as the business will
to go with their habits, demographics
existing regular customers. This is a
only succeed if it can build up a loyal
and much more, allowing for targeted,
common and costly mistake, as it is
customer base. Step one is selecting a
personalised and cost-effective
both easier and five times cheaper to
smart CRM platform, which is hassle-
customer management that get
retain an existing customer than to try
free to install, and allows you to not
results, rather than impersonal volleys
and attract a new one.
only offer rewards, but to identify your
of spam. Tracking and analysing data
key consumers and communicate with
at such a granular level would be an
them directly through multiple channels
incredible time sink, but tech-based
in order to ensure the message
solutions can fully automate this
reaches the chosen audience. Not
process and let business owners
only will this keep regulars happy and
focus on what they do best – providing
visiting often, but it will also generate
great products and services.
invaluable data about clientele which can be used to increase revenues
This system shifts an ambitious
by providing a better service or more
owner’s focus away from a classic
personalised communication.
pitfall – chasing new clients. Naturally,
11
ISSUE 43 | On-tech
Changing with the times At its heart, a loyalty-first strategy is about customer experience; putting the customer’s personal interaction first and making sure individuals are engaging with the business. Mobile applications have become the principal mode of engaging with brands over the pandemic, and as such businesses have had to rethink and redesign their online platforms to improve customer experience – in-person hospitality brands need to adopt the same approach if they want to survive. After all, such methods provide businesses with a plethora of valuable data to enhance the customers’ experiences. Active customer management is not a nice-to-have but a must-have for a business to succeed. The hospitality industry had always known that regular customers are its lifeblood – now it is more crucial than ever to take a proactive approach to know who those people are and engage with them not only when they visit in store. Putting loyalty first needs to be a serious consideration for the hospitality sector if it wants to reclaim its former status and continue serving the nation in a post-COVID landscape – and now is the time to start.
Frederick Szydlowski is the co-founder and CMO of Embargo, a loyalty platform that allows restaurants, bars, and coffee shops to recognise and reward their customers through the use of pioneering technology. Launched in 2017, Embargo is helping hospitality businesses embrace digital transformation by connecting them directly with their customers delivering bespoke loyalty rewards and enabling communication.
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ISSUE 43 | Grape to glass
Jam Shed Mulled Wine returns This festive season, Jam Shed is back with its popular Mulled Wine Christmas campaign, which sees Accolade Wines partnering with 450 Marston’s pubs across the UK. The partnership will see 300 branded
half (48%) plan to trade up their drinks
and other festive flavours always
Jam Shed urns and Mulled Wine Kits
in December.
do well during this period, offering
shared with outlets to help them offer a mulled wine serve.
comfort and familiarity, its sure to be Packing a punch when heated;
appreciated this year more than ever.
emphasising the hints of vanilla and
It is also important to us to support
Each outlet has received Schwartz
cinnamon, Jam Shed Shiraz makes
the on-trade during what looks to
mulled wine sachets and a helpful
the perfect base for mulled wine – an
be a bumper festive season and
recipe guide as part of the POS
ideal way to get into the Christmas
this campaign will help operators
detailing how to create the perfect
spirit. Now worth over £50M rsv, Jam
encourage trade up where possible
mulled wine.
Shed has seen phenomenal success
with seasonal serves.
since its first Shiraz SKU launched in This Christmas looks to be more
2017. The brand now includes four
“Jam Shed Shiraz is the ideal base for
promising and bigger than ever, with
wines in its growing portfolio: Shiraz,
mulled wine and the recipe is an easy
three in four consumers planning to
Malbec, Chardonnay and Rosé.
and delicious way of creating a special
visit pubs, bars, and restaurants after
Christmas moment. We recommend
missing out on festive occasions
Lindsay Holas, Brand Manager at
that outlets position the Jam Shed
in 2020. Jam Shed will tap into the
Accolade Wines, said: “Christmas
urn on a visible area of the back bar
Christmas period when consumers
last year wasn’t quite what any
to increase rate of sale and get their
are looking for special serves as nearly
of us had in mind. Whilst mulled
customers in the festive spirit.”
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ISSUE 43 | Mines a pint
DRINKS
That’s One Small Pull for a Bartender...
One Giant Leap for Pub-Kind HEINEKEN announces multi-million-pound launch of Heineken® 0.0 Draught in UK pubs. In what is a seminal moment for
pub – allowing operators across the
be crucial in both normalising and
the British beer and pub industry,
UK the opportunity to maximise on the
accelerating the uptake of No and
one of the world’s biggest brewers,
growing demand for no & low options.
Low alcohol beer in the UK. At
HEINEKEN, has announced the
present, the no and low alcohol sector
launch of the nation’s favourite
As 1/3 of UK adults now moderate
is worth £94M (0.6% share of total
alcohol-free beer, Heineken® 0.0,
their alcohol intake the introduction
Beer and Cider) in the UK and £8M
on draught, which will be rolled out
of Heineken® 0.0 Draught lets
in Scotland, but as more and more
to pubs next year. It will be the first
everyone feel a part of the occasion -
people moderate their drinking, abstain
alcohol-free draught beer that can
whether they’re the designated driver,
– temporarily or for the long-term – and
use the existing cellar set-up and sit
moderating their alcohol consumption
drink more mindfully, the value of the
alongside regular beer taps in any
or choosing not to drink - and will
category is set to increase.
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ISSUE 43 | Mines a pint
90% of Brits prefer draught to bottled
Willem Van Waesberghe, HEINEKEN
beer, and previous data shows that
Global Master Brewer commented:
dual-stocking Heineken® 0.0 in
“I’m incredibly proud of what we’ve
packaged and on SmartDispense™
achieved here. Once again we’re
BLADE gives a 133% uplift in sales
leading the way when it comes to
compared to packaged alone5.
innovating and moving the beer
Therefore, Heineken® 0.0 Draught
category forward. Without a doubt, the
sitting front and centre alongside
best way to enjoy a beer is a freshly
other beer taps in pubs will be a huge
poured pint in a pub and Heineken®
opportunity for operators to boost
0.0 draught is going to play a big part
sales with those looking to moderate.
in changing the way people drink.”
Heineken® 0.0 Draught comes to
“For me and my team, one of the
market following a successful 12-
primary areas of focus, as always, is
week summer trial in a cohort of pubs
taste. The draught beer tastes great -
across the Midlands and the North
it’s the distinctive famous Heineken®
of England. In the coming months
flavour – and it has all the sensory
Heineken® 0.0 Draught will be rolled
aspects beer drinkers look for – a
out across pubs in the UK, and the
mouth-watering aroma, bright white
company are determined that by 2025
head and lively carbonation”
there will be as many Heineken® 0.0 Draught taps in British pubs and bars as there are Heineken® taps. The development of the product has been a labour of love for the brewer. Since 2017 scores of beer experts from HEINEKEN innovation breweries in four countries have worked collaboratively under the stewardship of HEINEKEN Global Master Brewer Willem Van Waesberghe, to bring Heineken® 0.0 Draught to market. The project and the upcoming roll out is a huge investment from HEINEKEN as they look to normalise no and low alcohol in the On-Trade. 15
ISSUE 43 | Mines a pint
DRINKS
Take advantage of this Christmas period Calendar events are key opportunities to drive incremental sales and offer customers unforgettable experiences. Christmas, as the biggest On-Trade
Spending time with family is a big part
even bigger with 28% saying they are
event of the year, offers operators
of Christmas celebrations. Despite
more likely to visit a pub this year than
a huge opportunity to entertain
restrictions lifting and confidence in
they were in 20195.
customers eager to enjoy the occasion
the vaccine remaining high, there
back in their local.
remains a nervousness amongst older
With sales uplifts throughout
generations in particular. Therefore,
December, it’s key to plan for
Consumers returning to the on-trade
making sure all guests feel they can
the whole month and consider
has plateaued around 78% since
enjoy the festivities safely at your venue
customers’ needs. Christmas Day
September1. However, around 20% of
will be important for Christmas 2021.
falls on a Saturday this year, bringing
those who haven’t yet returned plan
the possibility of a bumper trading
to do so before the end of the year,
The 2019 Christmas trading period
weekend with the additional bank
while most of the rest are infrequent
was incredibly successful with the first
holiday. In particular, Mad Friday (the
pub-goers who still don’t feel
weekend of December generating
Friday before Christmas) is a date
comfortable going to pubs . Therefore,
higher sales than the previous three
to mark in your events calendar, as
the Christmas trading period remains a
years3. This was the second biggest
it typically sees a 36% sales boost
key opportunity for hospitality.
weekend of December 2019 , and
compared to the previous week6.
2
4
there’s indication that 2021 could be
16
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ISSUE 43 | Mines a pint
However, it’s important to remember
wine and spirits a real favourite
it’s not just all about the weekends.
over the festive period. People are
Mid-week and earlier evening
looking to treat themselves and
occasions are becoming more
their loved ones during this time of
prevalent, so it’s vital to ensure you’re
year, so premiumisation remains
prepared for those too. Some people
a trend. Offering clear trade-up
may also have saved up holiday
options in your range gives the
because they haven’t been away or
opportunity to maximise profits, so
have been on furlough so may be
consider stocking leading brands like
taking more time off this year, making
Amstel and Birra Moretti, the best-
it even more important to plan events
selling beer on draught in the UK9, to
outside of just the key dates. For
put more money in your till over the
example, run festive events throughout
festive period.
the entire month of December, with attractions such as live entertainment
Your guests are also looking for
or a festive brunch to drive more
something different over the festive
customers into your pub.
period. 40% of customers expect a wider range of drinks at Christmas
In 2019, over 50% were planning
versus other times of the year10 while
Christmas parties and booking at least
54% want to see more seasonal
a month in advance7. It’s expected
products and offers11, so adding
that could be even higher this year,
festive specials such as mulled wine
especially with the increased desire
and cider is sure to be a success.
to support local businesses . This 8
means it is more important than ever
Don’t forget those looking to
to plan ahead. Market and publicise
moderate. Offer no and low alcohol
your events well in advance, taking
options like Heineken 0.0 (the number
bookings as early as possible to
one No & Low Alcohol brand12) and
guarantee a certain amount of
Old Mout Alcohol Free Cider (the
footfall and allow you to arrange staff
fastest growing No & Low Alcohol
numbers accordingly. Plus, by asking
cider in the on-trade13) to ensure all
customers to pre-order their food
pub-goers feel part of the occasion.
you can order stock efficiently and
Even when moderating, drinkers
minimise waste.
remain category loyal - meaning a cider drinker would prefer to choose a
With more people using technology
non-alcoholic cider than a zero-alcohol
this year to search for venues, book,
lager. Therefore, it’s important to have
order and pay, having a good online
a brand for every drink category.
and social media presence is even more important than previous years. Ensure everything is up to date with your festive food and drink menus, online booking system and contact details – and don’t forget that any app or ordering technology is updated with your Christmas food and drink menu and offers. Drinks are the main footfall driver in December with premium lager,
Toluna Consumer Sentiment Study, 29thOct 2021, N=477, Question ‘Have you been to pubs and bars this year?’ Exc. Non-pub/bar visitors 2 Toluna Consumer Sentiment Study, 29thOct 2021, N=477, Question ‘Have you been to pubs and bars this year?’ Exc. Non-pub/bar visitors 3 CGA Christmas Report 2019 4 CGA Christmas Report 2019 5 CGA 2021 Pubs Bars Casual Dining 21 6 CGA Christmas Report 2019 7 CGA Christmas Report 2019 8 CGA Brand Track 2020 9 CGA Value ROS, Total On Trade, MAT to 25 June 2021 10 CGA Christmas Report 2019 11 CGA Christmas Report 2019 12 CGA Strategy – 02/11/2019 13 CGA Volume data MAT to 05.09.20 1
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ISSUE 43 | Mines a pint
DRINKS
Christmas Beer Faversham micro-brewery Mad Cat has launched a selection of three Christmas beers, available in 330ml bottles, minikegs and casks. The locally-brewed craft beers
Santa Paws: a dark bitter with a malty
well as looking good, they taste terrific
feature Mad Cat’s usual fun and
flavour and fruity, nutty hints.
too. They’re sure to be very popular
quirky packaging and branding. The selection of Christmas beers features:
with beer lovers looking forward to a Christmas Jumper: a dark ale with a
Christmas tipple.”
rich, malty and nutty flavour. The Followed Star: a very pale ale
Mad Cat’s Christmas beers, along with
made with a pilsner larger malt and a
Peter Meaney from Mad Cat says:
their usual range of craft ales, stouts
slight, citrus twist.
“The unique, characterful designs of
and bitters, are available to buy via
our Christmas beers make them a
their website. The brewery is currently
great idea for a Christmas gift. But as
taking Christmas orders from retailers.
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ISSUE 43 | Sustainability
INCENTIVE
‘5 Pillars’ for Sustainable Farming Wyke Farms introduce ‘5 pillar’ scheme to incentivise farmers to introduce more sustainable practices. Wyke Farms, the UK’s largest
Farms will be co-funding projects
of five modules in the first four pillars
independent cheddar producers
with their farmers that deliver tangible
and two out of the four in ‘Energy
and producers of renewable energy,
environmental benefits such as energy
Management’. The pillars were
announce details of their new ‘5 pillar’
management surveys with plans and
identified in consultation with the
scheme called ‘Net Positive Farming’
soil sampling. Wyke Farms believe
Milking Group and each pillar has its
which is designed to encourage
that soil health is critical to capturing
own objective that have been designed
and financially reward dairy farmers
carbon and bridging farming to a net
by Wyke Farms in collaboration with
who show evidence of on-farm
zero future.
Promar International.
sustainable practise. With immediate effect farmers
The purpose of the Pillar Scheme is to
Somerset based Wyke Farms started
supplying milk to Wyke Farms are
affect change and ultimately achieve
working on the ‘Net Positive Farming’
incentivised to introduce, or improve
net positive farming. The standards
project earlier this year and recently
existing, sustainable farming practices
are pitched at a level that drives
shared results of an independent
in the following five areas (pillars).
continuous improvement.
study showing that carbon emissions
Once the criteria has been met they
on their farm (and the supplier farms
can achieve an extra 0.2 pence per
included in their pilot group) were
litre of milk for each; meaning an
at levels 55% lower than the global
additional 1ppl if addressing all five.
average of 2.5 kgCO2(e)/kgFPCM .The ‘5 pillar scheme’ is the second phase
• Feed Management
of the ‘Net Positive Farming’ project
• Soil & Land Management
and has been created to bring about
• Manure Management
real-life industry change.
• Herd Management • Energy Management
In addition to incentivising best environmental practices, as part of
To qualify for the 0.2ppl in each pillar
their ‘Green Deal’ with farmers Wyke
farmers will need to meet three out
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ISSUE 43 | Sustainability
Richard Clothier, Managing Director and third generation family member at Wyke Farms, said:
“We called the project ‘NetPositive Farming’ because for me this means that the environment and the community have to be better for having farming there than they would be without it. This means we have to create a net-positive impact in all that we do, so this project strives to wholistically address GHG emissions, soil health and biodiversity. Our industry is facing an existential threat and we have to change. We are on a journey together, together we will improve our knowledge base and strive to be better environmentalists. “The financial incentive is an important part of the project, but equally important is the knowledge share and building knowledge of environmental best practise with suppliers. We are identifying best practise beacon farmers in each of the pillars who demonstrate what ‘good’ looks like, so this knowledge can be shared with the rest of the pool and the industry can move forward,”
Wyke Farms is the first Dairy company to use this approach. The sustainability bonus is built into the headline price paid to the farmers and the new ‘5 pillar’ scheme replaces the old Wyke Sustainability bonus of 0.2ppl for any milk supplier that adopted sustainability into their working practice.
21
ISSUE 43 | On-tech
TECH
The Power of Data Onvi, the Order & Pay platform for hospitality, gives operators the power to make data-driven decisions with the roll-out of its latest Analytics tool. The best-in-class analytics capabilities
times to optimise resource scheduling
gives operators instant access to the
- all within a live dashboard.
data needed to understand key sales
This means being able to drill down
and revenue drivers. Operators will
into the performance of particular
now be able to track sales and review
menu items and categories at a
performance against historical trends;
glance, without having to wait
identify categories or items within
to download unnecessary and
their menus that have a real impact
overcomplicated reports.
on revenue and monitor peak trading
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ISSUE 43 | On-tech
Raoul Bostrom, Chief Product Officer
“Our goal at Onvi is to provide a
at Onvi, explains, “Understanding
high-functioning, enterprise-grade
factors which impact revenue
sales platform that is affordable and
generation and capitalising the
easy-to-use so that every bar, pub and
behavioural trends of customers is key
restaurant owner can run their business
to making solid business decisions.
with the same level of data-driven
We believe every operator should have
decisions as the largest global chains.”
this level of detail to be able to better understand their trading patterns
Analytics is the latest in a series of
and sales performance. This is why
Onvi product updates - including
we have introduced Analytics, at no
Pronto PickUp, Promotions and
additional cost, to bring operators
the Capacity Management feature
closer to their data in a simple, easy
- all engineered to give control
to consume way. We’ve spent a lot of
back into the hands of hospitality
time and energy in engineering a highly
operators, especially as the operating
intuitive, visually appealing dashboard
environment remains uncertain with
so at a glance, you will be able to
ongoing staff shortages and supply
quickly see daily sales performance,
chain issues.
which items are selling well, how busy you are during certain times of the day
Raoul concludes: “We will continue
and more.”
to add to our analytics functionality and evolve our technology offerings
The Analytics dashboard will sit on
to provide operators with the tools to
the front page of Onvi Control, the
connect and serve their customers;
powerful back-end software solution
streamline operations to improve
that allows operators to set up digital
resource efficiencies; and ultimately,
menus easily, process orders, create
increase sales and reduce costs”.
promotions, and now give greater insights into business performance.
23
ISSUE 43 | On the plate
FOOD
Plant based Protein Gold&Green® Foods has expanded its plant protein range with the launch of Gold&Green® Protein Ingredients, a 100% vegan ingredient range made with just three components As the plant-based megatrend
Made from oat bran, pea and faba
Speaking of the launch, Simon Solway,
continues to sweep the nation – the
bean protein, Gold&Green® Protein
Country Manager, OOH and Retail, UK
market is set to triple globally by
Ingredients are completely clean label
and IRE, Gold&Green® Foods said;
2027* - the all-new ingredients for
and neutral in flavour. The range offers
chefs Gold&Green® Protein Flakes
endless possible sweet and savoury
“The launch of our Gold&Green®
(shortlisted in the Caterer Supplier
applications including burgers, veggie
Protein Ingredients line is a game
Awards 2021) and Gold&Green®
patties, balls, and falafels, as well as
changer for operators! With its neutral
Protein Granules will make it easy
fillings for plant-based pastries, pies
flavour, honest label, high nutritional
to meet demand for the growing
and dumplings. Incredibly versatile,
value, and a wide range of usages
number of vegetarians and flexitarian
they can also be used in sandwiches
- it means chefs and caterers can
consumers.
and wraps for food-to-go solutions
very easily turn up their plant-based
and ready meals, along with bakery
offerings and boost sales.
products, granola and even smoothies to pack a protein punch!
“As a high protein food solutions provider, we’re proud of what this ingredient innovation will mean for the future, helping the industry to create unique plant based menus that will set a new standard in clean and sustainable vegan dishes.”
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ISSUE 43 | On the plate
The Gold&Green® Protein Ingredients
To further support, Gold&Green®
range can be used in a variety of
“The flavour-neutral
Foods has also curated a Method
tried and tested recipes and provides
flakes absorb all the
Book which details the blueprints of
excellent nutritional values. The new
taste from your other
the new Protein Ingredient range and
plant based ingredients offer a rich
ingredients which means
a whole host of recipes using Protein
source of protein, fibre, iron and
that chefs can sub them
Flakes and Protein Granules. Helping
potassium. Chefs can use the Protein
into tried and tested
to provide an inspirational short cut to
Flake to deliver a satisfying crunchy
recipes with ease – whilst
plant-based food solutions.
texture and the Protein Granules for a
adding a major protein
juicy fibrous mouthfeel for the ultimate
and nutritional boost!
Available now, Protein Flakes are
meat-alternative protein.
There has never been
sold in 200kg Big Bag and 9kg sack,
a better time to switch
while Protein Granules are available as
Adding further comment on the
up your ingredients
150kg Big Bag and 6kg sack
new range, Barny MacAdam, UK
as the world around
Development Chef, Gold&Green®
us is changing and
Foods said;
gearing toward a more sustainable future.”
25
ISSUE 43 | In the mix
DRINKS
GroundBreaking Whisky Speciality Brands, the premium drinks agency launches a ground-breaking whisky to the UK with the release of Waterford BIODYNAMIC: LUNA, which is the world’s first whisky distilled from biodynamic barley. Biodynamic Barley As part of the brand’s pioneering
Adopted by many of the world’s
quest to unearth whisky’s most natural
greatest wine producers, biodynamics
flavours, Waterford Distillery has
today stands at the cutting edge
applied biodynamic farming philosophy
of regenerative agriculture. For the
to whisky making. The bottling joins the
Demeter-certified BIODYNAMIC: LUNA
distillery’s Arcadian Series, which aims
three Irish growers – Trevor Harris,
to showcase the flavours produced by
John McDonnell and Alan Mooney
resurrected ways of farming methods
– stepped up to the challenge of
and rare barley varieties.
applying these unusual agricultural practices to growing barley. Each run their farms according to esoteric principles derived from a 1924 series of lectures by the Austrian polymath Rudolf Steiner which draws upon ancient lore of lunar cycles and exotic preparations as it seeks to charge soils with vitality and crops with vibrancy.
26
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ISSUE 43 | In the mix
Waterford Distillery has incorporated
“Biodynamics is, after all, merely a
biodynamics as part of its ongoing
self-contained farming system, but
ambition to create the most
one that consists of the culmination
flavoursome and natural expressions
of 16,000 years of agricultural
of whisky imaginable and with Luna it
optimisation – trial and error, life and
presents the ultimate natural whisky.
death – before the vicissitudes of industrialisation and intensification
BIODYNAMIC: LUNA is matured in a
dumbed down individuality.
combination of 35% first-fill US oak; 17% virgin US oak; 26% Premium
“During my career I’ve had the fortune
French oak; and 22% Vin Doux
to taste the world’s greatest wines, it’s
Naturel oak.
no surprise to see the ever-increasing adoption of biodynamics in the search
Available to both on and off-trade
for intensity and purity of flavour. If for
channels in the UK, BIODYNAMIC:
the grape, why not the grain?”
LUNA is an exceptional whisky that will appeal to curious and open-minded
BIODYNAMIC: LUNA has a rich, oily
whisky drinkers and wine enthusiasts
texture with notes of fruit, fresh soil,
who are looking for natural flavours
lemon drizzle cake, cloves, almonds,
and innovation in the whisky category.
milk chocolate, and a touch of fresh mint tea with a dry and mouth-
Mark Reynier, Waterford Distillery CEO,
watering finish. It is best enjoyed neat
explains: “During the 1980s in the
or with a few drops of water to allow
vineyards of Burgundy and Alsace,
the cereal notes and viscous texture
following decades of agro-chemical
to open up. As this whisky is not chill-
excess and the race for yield over
filtered, it has great depth of flavour
quality, I witnessed the renaissance of
and spreads across the palate with
terroir and modern winemaking. Out
ever evolving complexity.
of this, biodynamics blossomed – a new philosophy that at first seemed
In addition, a new bottling of
outlandish, but after tasting the results
ORGANIC: GAIA has been also been
increasingly proved its worth.
released, drawing from the 2016 harvest. This has been matured in a combination of 39% first-fill US oak; 17% virgin US oak; 19% Premium French oak; and 25% Vin Doux Naturel oak.
27
ISSUE 43 | Mins a pint
DRINKS
UK’s Bestseller Birra Moretti Birra Moretti becomes Britain’s best-selling draught beer with more than 4 pints poured every second. Birra Moretti, Italy’s favourite beer
occasions. Research shows good
Each activation kit is worth £50 and
brand, is now also the best-selling
food to be one of the top two traits
includes glassware, visibility materials
draught beer in the UK, measured by
consumers are looking for when
and advice on pouring the perfect pint
value rate of sale. Carling previously
choosing where to go out in the on-
of Birra Moretti. The winning consumer
held the title for over a decade, but as
trade. This has no doubt contributed to
will enjoy a trip to Villa Moretti, whilst
consumers choose increasingly more
Birra Moretti’s success in securing the
their tagged outlet secures a group
premium beer options, Birra Moretti
top spot in sales for draught beers.
activity prize worth £2,500
On top of this, Birra Moretti commands
Meanwhile, mystery shoppers will
Premiumisation is driving significant
a higher RSP of +8p per pint than
provide bar staff who serve them a
growth in on-trade revenue and is a
the category average. This allows
perfect Birra Moretti pint with on-the-
trend that has been growing for several
operators the opportunity to get more
spot Love2shop vouchers.
years. Premium continental lager is the
money through the till than with other
best performing beer segment and has
premium continental lager brands.
has clinched the top spot.
Marketing Director for Birra Moretti, Matt Saltzstein, says: “It’s clear that
been the fastest growing for the past two years. Leading this trajectory is
The exciting Birra Moretti news
the great British pub has been much
Birra Moretti, the fastest growing brand
comes as the brand announces its
missed over the last 18 months.
over the last five years and driving 74%
‘Pint Perfection’ activation, where
Millions of people have headed back
of premium lager growth.
outlets can order an activation kit to
to their local to enjoy great company,
give themselves and their customers
great food and of course, treated
Birra Moretti’s light carbonation and
the chance to win prizes - simply
themselves to great beer – it’s one of
strong alignment with food sets it
by sharing a photo of their perfectly
life’s simple pleasures.”
up as a popular choice for on-trade
poured pint of Birra Moretti.
28
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ISSUE 43 | Good news
AWARD
Charity of the Year The Licensed Trade Charity are proud to have won the 2021 Charity of the Year award at the Association of Charitable Organisation 75th Anniversary Celebration The ACO said “the awards
Recent launch of their free App
recognise the commitment and
makes their free support even more
accomplishments of charities across
accessible to licensed trade people
the sector.”
across the hospitality sector.
The Charity were invited to present
Chief Executive, Jim Brewster, said
and share their experience, and that of
“We’re proud to be given this award
the licensed trade sector, and to talk
that recognises the fantastic work
about how the Charity has supported
of the whole team at the Licensed
over 100,000 licensed trade people
Trade Charity, and we want to thank
since the start of the pandemic and to
operators across the licensed trade
highlight the challenges faced by the
sector for their continued support
sector since March 2020.
in helping us to reach those people who could benefit from using our free services and receiving a grant.”
29
ISSUE 43 | In the mix
DRINKS
We are the Champion’s Diplomático rum crowns Katie Rouse, owner of bar Couch in Stirchley, Mixed Consciously Competition Winner with her cocktail Straight Up Stirchley. Tommy Matthews also from Couch
Katie will join other regional winners
Diplomático’s sustainable journey and
and Zoe Donadio from Silver Lining
on a trip to Venezuela next year and
at the same time introducing them to
in London were both awarded an
Straight Up Stirchley will be included
one of the UK’s leading zero waste
honourable mention by the judges.
in the first edition of Diplomático’s Zero
restaurants and bar. Our judges were
Waste cocktail book. Tommy and Zoe
absolutely blown away by Katie’s drink,
Competing against eight other finalists
both took home a bottle of Diplomático
talent and story and we look forward to
from all over the UK at Terroir Tapas
Ambassador 2005 vintage.
welcoming her in Venezuela next year.”
judges with her talent and cocktail
Dean MacGregor, Diplomático rum UK
The Diplomático Mixed Consciously
recipe combining sunflower seeds
ambassador commented, “The judges
competition’s aim was to inspire
Diplomático Planas, waste pear, and
were really impressed by the calibre
bartenders to use their mixology skills
cob nut milk cordial and lime juice
of bartenders competing. There were
and imagination to prepare a unique
garnished with a waste pastry biscuit
so many talents in the room from all
Diplomático serve whilst supporting the
and lime gel.
over the UK. This year’s competition
brand’s commitment to sustainability
was a great way to take everyone on
and reducing food waste.
in Southbourne, Katie impressed the
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ISSUE 43 | In the mix
Using either Diplomático Mantuano or Planas, the cocktail had to incorporate homemade ingredients or local produce and each participant was judged on their creativity, sustainable approach to cocktail making, brand knowledge and of course taste. They presented their creation to a panel of expert judges including Jon Lister Head of Drinks Creation at Speciality Brands, Cicely Abdy Collins, Sustainability Consultant at the Sustainable Restaurant Association and Jesse Wells, Head Chef of Terroir Tapas. All the judges were impressed by the level of creativity and skills displayed by everyone but it’s ultimately Katie who scooped the prize. Katie Rouse said:
“The competition genuinely made me think about how to apply sustainable practice in bars more widely. It doesn’t have to cost loads of money or take up too much time, to create the Diplomático cocktail, I really used simple methods. My main aim was to ensure I didn’t waste any ingredients and I repurposed everything including a neighbour’s waste product. I’m obviously thrilled to have won and I’m really excited to continue using this zero-waste mind in future drink creations.”
31
ISSUE 43 | Project of the Month
VENUES
Kingpin of London Camden in North London is known for its eclectic nightlife and in recent months, Monarchy on Chalk Farm Road has re-opened its doors with a new name and a complete venue refurbishment including a total upgrade of the audio to a Void Acoustics system. Formerly known as The Monarch, and
“The brief we were given was to
reinforcement for sport event concepts
where Amy Winehouse once DJ’ed,
create a venue which was the ultimate
and live music performances. So,
this popular bar/pub is a stone’s
sports-viewing experience in Camden,
coverage and system headroom were
throw from The Roundhouse – the
with deference to the music heritage
both important factors to consider
iconic North London music venue.
of the area as well,” explains Alan.
alongside the desire for a compact
And whilst it may have new owner
“Whilst the owners appreciate quality
distributed system for the venue with
operators (AB-InBev), and a fresh new
sound, their audio knowledge is, by
sufficient performance capabilities
look, the venue remains committed,
their own admission, limited. And so,
given the very music driven nature of
and connected to, its music heritage.
it was great that we have been able
the location.
And so, there is no surprise that a full
to harness our expertise alongside a
audio upgrade with a high-end Void
strong working relationship with the
The extensive refurb saw the venue
Acoustics audio system was central to
team at Void Acoustics and specify a
completely modernised, with a nod
the re-fit.
high performance audio system which
to the much-loved local craft beer
would do justice to this important
venue it was before the pandemic
venue on Chalk Farm Road.”
lockdowns. AT&C had worked with
It’s not the first time that Void Acoustics has partnered with London
the venue operators on six previous
based integrator AT&C Professional
The decision to install a significant
projects including Goose Island
Systems to specify and install a fully
sized audio system was particularly
Brewpub in Shoreditch and so the
integrated Void system. Alan Smith,
important because AB-InBev has
operator was very happy when AT&C
Business Development Manager for
chosen Monarchy as a flagship
recommended Void Acoustics as a
AT&C takes up the story.
pilot venue with a huge variety of
good fit for the site and its aspirations.
application requirements, from
“It has also provided us with an
playback music to TV sound
excellent opportunity to specify the
32
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ISSUE 43 | Project of the Month
Venu series from Void Acoustics”
Monarchy also has a small courtyard
confirms. “AT&C really nailed our brief
smiles Alan. “It was critical to our client
at the back of the venue, and it was
and the installation was completed to
that the new audio installation was
here that AT&C installed the IP-55
a high level of professionalism, and
adaptable for a variety of different style
rated Cyclone speakers which are
it all works flawlessly throughout the
events, whilst reliably and consistently
fully controlled to ensure no noise
space. Monarchy is in the centre of
delivering a clear, crisp audio impact
disturbance for local residents.
Camden and audio is very important
for their clientele.”
to the vibe of the space. Following Cirrus 6.1 ceiling speakers, alongside
AT&C’s suggestion we opted for a
Central to the install are the cost-
the small but durable Bias Q2 amplifier
higher spec Void Acoustics system
effective Venu 6 V2 and Venu 8
and easy to set up Bias D1 amplifier
and have been very impressed
V2 high end compact speakers,
completed the Void Acoustics install.
with the sound quality and overall
providing functionality no matter the
Because the client wanted to use a
performance. We hold live music
style or type of event taking place
Dante network as the backbone for
events regularly and the feedback has
in Monarchy, and perfect for a high
the audio, this was a perfect solution
been great.”
impact bar installation of this type
as the Bias Q2 and Bias D1 amplifiers
where coverage into all corners of the
are equipped with Dante as standard
North London continues to respect
room is required. These workhorse
which proved useful for the integration
and applaud its music history, and
fixtures are supported by the Venu 112
phase of the project.
Void couldn’t be more delighted to be
V2 subwoofer which were installed
up-front and centre.
in a flown configuration, freeing up
The resulting impact of the Void
floorspace which is at a premium in
Acoustics system has been extremely
such a North London venue.
well received, as Freya Clarke, Marketing Manager for AB-InBev
33
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ISSUE 43 | News
INITIATIVES
Police Crime Prevention Initiatives Preventing vulnerability - focus on drink spiking and spiking by injection 35
ISSUE 43 | News
In response to recent incidents of an increase in drink spiking and customers being injected with muscle relaxants, venues are being reminded to ensure all staff are aware of their responsibility when it comes to the vulnerability of customers and their role in enhancing safety and prevention, whilst customers are being reminded to stay alert, look after each other and not to leave drinks unattended. Mark Morgan runs the new Licensing Security and Vulnerability Initiative, which was developed at the request of the Home Office by Police Crime Prevention Initiatives (Police CPI), a police-owned organisation that works alongside the Police Service around the UK to deter and reduce crime. The Licensing SAVI self-assessment specifically covers drink spiking and the use of ‘date rape drugs’ in licensed venues and gives advice on reducing risk. Mark stated, “I’ve read a lot of recent media reports and have also spoken to many within the licensing industry across England and Wales over recent days, who have highlighted trends of drink spiking within their areas, and more recently, incidents whereby the victim appears to have been injected with drugs. This is of huge concern at a time when there is such a focus on the safety of women and girls. “There are simple steps which can be taken to avoid this, from venues displaying prominent signage reminding customers not to leave their drinks unattended and not to
36
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ISSUE 43 | News
accept drinks from strangers; training
should not be afraid of explaining to
“If you think your drink has been
all staff in the danger of drinks being
customers that the efforts undertaken
tampered with, don’t drink it – tell a
spiked and encouraging them to
are to ensure their safety and in
trusted friend, relative, medic, police
monitor unattended drinks; making
deterring offences.
or someone you completely trust
all staff aware of the necessity to
immediately. If alone, call someone
provide immediate assistance to any
“It is important that any offences or
you trust and get to a safe place. If
customer feeling dizzy, disorientated
suspicious behaviours are reported
you need urgent help, call 999. Be
or showing signs of intoxication, and if
to police, who will then be able to
wary of accepting help from a stranger
anyone is acting suspiciously around
analyse records to identify areas
and don’t leave with someone
unattended drinks, asking them to
where they can target their activity
you don’t know. If you feel unwell,
leave immediately. We advise venues
and work in partnership to ensure safe
someone you trust should take you to
to call the police immediately if drink
socialising environments.
your nearest A & E department and tell
spiking is suspected. Venues should
the medical staff that you think your
also consider providing stopper
“For customers, if your drink has been
drink has been spiked, being sure to
devices, such as lids to put on drinking
spiked, it’s unlikely that you’ll see, smell,
arrange for a trusted friend or relative
vessels, which can reduce the risk of a
or taste any difference, albeit some
to take you home and if necessary,
drink being spiked.
drugs may taste slightly salty or smell
stay with you until any drugs have fully
unusual. If you start to feel strange or
left your system.
“Regarding the use of injections,
feel that your drink has had more of an
venues should consider their stance
effect on you than it should have, get
“Nevertheless - despite best efforts of
on searches, and where applicable
help immediately. Try to avoid drinking
any given venue and their partners, it
review their search policy. Door
too much alcohol, particularly when in
is likely that those determined to use
Supervisors do not have legal or
unfamiliar surroundings as you could
controlled drugs within entertainment
statutory power to search any
make risky decisions and become less
establishments will be able to do so.
person; however, a venue can have
aware of potential danger. Never leave
As such, I have previously supported
a “condition of entry” whereby
your drink unattended and keep an eye
on-site drug testing initiatives, which
customers enter the premises on
on your friends’ drinks. Be careful about
are able to quickly share information
the condition that the security staff
accepting a drink from someone you
around dangerous drugs in circulation,
are permitted to search them. If they
don’t know. Think about drinking bottled
being a means of pro-active harm
refuse consent, then they should be
drinks and avoiding shared drinks
reduction and minimising risk to those
refused entry. Signage should clearly
such as punch bowls or cocktail jugs.
intent on using. Liaison with local
explain venue search policy, which
Please don’t provide personal details,
police should be undertaken regarding
may include the use of metal detector
especially your address, to someone
such measures.”
wands or a detecting arch. Searches
you’ve just met. You should plan your
should be carried out courteously and
nights out and travel arrangements
as efficiently as possible, with good
using only recognised travel routes and
engagement between all parties.
providers. Regarding the recent use of
Random search policies should be
injection as a means to deliver drugs,
undertaken at a frequency likely to act
be aware of any sharp, sudden pains,
as a deterrent factor. The key here of
and check the affected area for an
course is education, engagement, and
injection site if you do experience this.
proportionate measures. The current
Call 999 immediately.
trend is well publicised so venues
37
ISSUE 43 | On the plate
FOOD
Cracking new member Eleven of Britain’s largest processed egg suppliers are now signed up to the Lion scheme, after Chippindale Foods, a leading supplier of free range eggs, became the latest to gain Lion accreditation. British Lion egg processors now account for around 90% of all egg
“We are extremely excited
processed in the UK, making it
to gain Lion accreditation
easier than ever for retailers, food
because it means we are
manufacturers and caterers to source
offering our customers
independently audited egg products
egg products that meet
processed to the highest standards of
the highest food safety
food safety.
standards, as well as being able to meet the growing
Established in 1930 as a mixed family
demand for Lion egg
farm, Chippindale Foods now provides
products. Our company
British Lion eggs in liquid and boiled
ethos is about providing
form, as well as Lion shell eggs, to
the highest quality British
the food manufacturing and
free range and organic
foodservice industry.
egg products, so it was an easy decision for us to
The company can now capitalise on
sign up to the British Lion
research that shows Lion recognition
processing standards.”
has increased beyond 80% in the last year, with more than three quarters of consumers stating that they would
Claire Anderson, General
be more confident buying food with a
Manager of Chippindale
British Lion mark on the packaging.
Foods said.
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ISSUE 43 | On the plate
Andrew Joret, Chairman of the British Egg Industry Council, said:
“We’re so pleased to welcome Chippindale Foods as our newest Lion Egg Processor member. This is great news for users of egg products, whether retailers, food manufacturers or foodservice, who want to be able to source eggs that have been processed to world-leading standards of food safety.”
For more information on Chippindale and other Lion egg suppliers, including the products available please go to www.egginfo.co.uk/british-lion-egg/ products/product-suppliers
[1] Consumer research into attitudes towards eggs and egg products, 3,000 Nat rep UK 16+, September 2020.
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ISSUE 43 | Sustainability
TECH
NetZero Hospitality SmartBox tech helping the hospitality sector reach NetZero Sustainability is something all
Therefore, his disruptive facilities
businesses need to address especially
management and technology
with the global urgency to reduce
company has led the industry in
carbon emissions and with the
introducing the principles and
ever-increasing socially-conscious
technologies of IoT-enabled predictive
influence employee’s to be more
consumer. The UK has pledged to be
maintenance and smarter asset
environmentally friendly and operate
carbon neutral by 2050. Although, the
monitoring. After partnering with
Hospitality industry isn’t as taxing on
national institutions such as the NHS
the environment as some others ie the
and universities they developed a
reduce environmental impact and
transportation sector, as a part of the
proven model. SmartBox provides
boost efficiency
third largest sector in the
cutting-edge technology that can
UK’s economy, it plays an important
monitor the performance of assets
These simple to implement technologies
role in achieving the ambitious net zero
including ovens, hot water systems,
are key for driving efficiency and
target and there is much room
air quality, air-con and refrigerators.
maximising environmental savings. The
for improvement.
Cloudfm has been named as the
benefits also go wider than helping the
Global leader for this technology by
planet too. Simple to use tech can help
Jeff Dewing, CEO of Cloudfm (and
the world-renowned analysts known
the already stretched industry save
Queens Award winner for Innovation)
as Gartner in their recent white papers.
precious time and money so they can
believes the journey to net zero can be
• Assess and predict crucial asset maintenance needs and reduce reactive visits by 65% • Provide actionable insights to
assets more efficiently • Identify local supply chains to
focus on what matters most.
good for everyone when technology
SmartBoxes’ gamechanging AI
is combined with data to drive
technology creates user-friendly
behavioural change.
insights on an app, which can:
41
ISSUE 43 | Business support
SUPPORT
Business Support Find out about the latest support from the government for the UK hospitality sector.
42
www.ontradeprogress.com
ISSUE 43 | Business support
Kickstart Scheme
The Recovery Loan schem
The Kickstart Scheme provides funding
The Recovery Loan Scheme is to help
to create new jobs for 16 to 24 year
businesses of any size access loans
olds on Universal Credit who are at risk
and other kinds of finance so they
of long term unemployment. Employers
can recover after the pandemic and
between £25,001 and £10 million
of all sizes can apply for funding until
transition period.
per business
17 December 2021 which covers:
• term loans or overdrafts of
• invoice or asset finance of between Up to £10 million is available per
• 100% of the National Minimum
What you can get:
£1,000 and £10 million per business
business. The actual amount offered,
Wage (or the National Living Wage
and the terms are at the discretion of
No personal guarantees will be taken
depending on the age of the
participating lenders.
on facilities up to £250,000, and a
participant) for 25 hours per week for a total of 6 months • associated employer National Insurance contributions • minimum automatic enrolment
borrower’s principal private residence The government guarantees 80%
cannot be taken as security.
of the finance to the lender. As the borrower, you are always 100% liable
The maximum length of the facility
for the debt.
depends on the type of finance you
pension contributions
apply for and will be: The scheme is open until 31
Employers can spread the job start
December 2021, subject to review.
dates up until 31 March 2022. You’ll
• up to 3 years for overdrafts and invoice finance facilities
get funding until 30 September 2022 if
Loans are available through a network
a young person starts their job on 31
of accredited lenders, listed on the
March 2022.
British Business Bank’s website.
• up to 6 years for loans and asset finance facilities Find a lender accredited to offer
Further funding is available for training
You need to show that your business:
and support so that young people on the scheme can get a job in the future.
Recovery Loans from the list on the British Business Bank website.
• would be viable were it not for the pandemic
Applications to the Kickstart Scheme are closing soon.
• has been adversely impacted by the pandemic
After 17 December 2021 you will not
is not in collective insolvency
be able to:
proceedings (unless your business is in scope of the Northern Ireland
• apply for a new Kickstart Scheme grant
Protocol in which case different eligibility rules may apply)
• add more jobs to an existing grant agreement
Business that received support under the earlier COVID-19 guaranteed loan schemes are still eligible to access finance under this scheme if they meet all other eligibility criteria.
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