Bar Magazine July 2020

July 2020

INSIDE: back to business • wellness • menus • take out & delivery

BEING APART, BRINGS US TOGETHER

KOPPARBERG IS PROUD TO SUPPORT THE LICENSED TRADE CHARITY #TOGETHERWECAN

Contents

24 Reopening advice

12 All the latest hospitality news

from the experts

26 Effective menu planning

6 Health and wellbeing /barmagazineUK

@barmagazine

@barmagazine

www.barmagazine.co.uk 32 Setting up and maintaining a viable take-out and delivery service

© 2020 TGM Publishing Limited, The Goods Shed, Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

www.barmagazine.co.uk

3

Venues

Back to business PM confirMs venues can reoPen froM 4 July with ‘one-Meter Plus’ distancing

O

n 23 June, prime minster Boris Johnson confirmed that UK hospitality venues can reopen from 4 July, which was soon followed by the publication of Government’s Covid-19 secure guidance.

The opportunity to return to business was greeted with relief and praise. For weeks, the industry has been pressing the government for clarity. Now, with a firm date and information on guidelines available, the appropriate steps can be taken to ensure a safe reopening and recovery of the sector.

The statement from Johnson detailed further easing of restrictions. Pubs, bars and restaurants will be allowed to reopen, serving customers both indoors (limited to table service only) and outdoors.

The reopening will be facilitated by the

4

www.barmagazine.co.uk

relaxation of social distancing from two metres to “one-meter plus”, and Johnson said that venues should collect contact details from their customers to help with the NHS Test and Trace process.

The newly-published guidance has been welcomed by the on-trade. The 43-page document, entitled Keeping workers and customers safe during Covid-19 in restaurants, pubs, bars and takeaway services, has been prepared by the Department of Business, Energy and Industrial Strategy (BEIS), with further input from businesses, unions, industry bodies and others. It is expected to be updated over time.

Topics covered are: risk assessment; keeping customers safe; assisting with NHS Test and Trace; management of food and drink for customers at the pub; management of food and drink for takeaway or delivery; toilets; employee safety; entertainment; cleaning and PPE. You can read the full document online by clicking here.

UKHospitality chief executive Kate Nicholls said: “It is reassuring that the government has understood the need for flexibility, demonstrating that they have listened to businesses.

The guidance is pragmatic and should provide venues with enough versatility to suit their own unique circumstances.

This is exactly what was needed to avoid restricting venues and making the job of reopening even harder.

“The emphasis is now going to be on businesses and customers to exercise some responsibility and ensuring that the guidance works optimally. Venues are acutely aware of the need to build up trust and consumer confidence, and make customers feel safe in their venues. Looking after our guests is the hospitality sector’s modus operandi, so we have plenty of experience in taking care of customers and I am confident we can rise to this challenge.”

WELLNESS SERVICES THROUGH COVID-19 AND BEYOND

IN THE COMING WEEKS THE DRINKS TRUST WELLNESS SERVICES WILL PROVIDE HELP AND SUPPORT TO MEMBERS OF THE TRADE Guidance Helpline & Talking Therapies Sleep & Insomnia Mindful Drinking Program Find out more at: drinkstrust.org.uk/wellness

Wellness

Take care

The indusTry offers healTh and wellbeing supporT for uK hospiTaliTy worKers, helping Them geT Through Covid-19

M

arch through June has come with its fair share of difficulties. We are experiencing a period of intense change, which brings with it high levels of uncertainty linked to core safety needs – health, income and the ability to spend time with loved ones. The hospitality industry has been particularly rocked due to the Covid-19 pandemic and the impact of social distancing measures. For business

owners under financial pressure and staff furloughed or out of work completely, the situation has been life-changing. Venues are preparing to reopen from 4 July, but the crisis isn’t over yet. The coming months are likely to present new challenges and pressures, and it’s paramount that we continue to look after our health and wellbeing, post-lockdown and beyond.

People can be suffering from the forced isolation of lockdown, the anxiety and

wellbeing paCKs for The indusTry Throughout lockdown, on-trade suppliers Speciality Drinks and EdringtonBeam Suntory UK have been providing hospitality professionals who find themselves out of work or struggling day-to-day with wellbeing packs.

The companies have personally sourced everything in the packs, containing food and other essential household items, which are delivered straight to peoples’ doors. An initial 1,000 packs were distributed at the end of March, followed by a second batch of 3,000 in June.

Visit www.specialitydrinks.com to find out more or reach out by emailing wellbeing@specialitydrinks.com.

6

www.barmagazine.co.uk

Wellness

stress caused by the uncertain future of the industry, the potential of job losses for many, and the ongoing threat of the virus itself. “It’s like riding a rollercoaster of emotions while being thrust into a strange and unfamiliar scenario,” says Tim Etherington-Judge, founder of Healthy Hospo, a not-for-profit company that works to build a healthier, happier, more sustainable hospitality industry.

“Unfortunately, Government has not managed the situation well and the lack of clear direction, leadership and a structured plan, including a timeline for coming out of lockdown, has resulted in unnecessary frustration, anxiety and concern about the future of the sector.”

The Healthy Hospo team propose a holistic plan, including focusing on getting great sleep, eating well, undertaking daily exercise – both for the body and mind – and regularly communicating with friends and family. Perhaps most importantly of all, Tim points out, is understanding that it’s ok to ask for help. “Thankfully the industry has really stepped up to support hospitality workers across the UK. At Healthy Hospo, we have partnered with Warner’s Gin, as well as mental health support companies Business Mental Wellbeing and Me, Myself in Mind, to provide free one-to-one wellness mentoring sessions for anyone that works in the industry.” Other recent initiatives from the organisation include ‘Music to make you happy’, offering light relief from Covid-19 by inviting bar professionals to host their own virtual DJ sets, and the Lockdown Lowdown, a series of health and wellness webinars, developed in collaboration with spirits group BrownForman.

As we move out of lockdown and people return to the workplace, Tim’s advice to

Ensuring that staff are well informed about the support that is available to them, providing training opportunities and clear communication about the current state of the business and what the future looks like are three things that all employers should be doing right now.” employers is to be kind, compassionate and patient. “The phrase ‘we’re all in this together’ is well overused, but those employers who stand by and fight for their staff have a better chance of survival.

help from lTC For Licensed Trade Charity resources, visit www.licensedtradecharity.org.uk or talk to a charity advisor by calling the 24/7 helpline on 08088 010550. www.barmagazine.co.uk

7

Wellness

Employers need to create a culture of openness. We’re all in the same storm but sailing different ships. Listening to employees as individuals is so important to then shape the support to suit.

Ensuring that staff are well informed about the support that is available to them, providing training opportunities and clear communication about the current state of the business and what the future looks like are three things that all employers should be doing right now.”

The Drinks Trust has been a support mechanism to the UK drinks industry since 1886. The charity helps professionals to thrive in their chosen careers, to upskill, seek advice and mentoring, and be supported when faced with life’s challenges. The emerging and likely longterm effects the pandemic will have on the mental health and wellness of the community has led The Drinks Trust to launch significantly increased wellness services, alongside providing vital financial aid. Specific support includes guidance from resident wellness and leadership coach Kate Hounsell on caring for your holistic health, online video therapy services provided by Dr Julian, sleep and insomnia treatment, and mindful drinking courses – all of which are supported by The Drink Trust’s helpline, open seven days a week.

An expert in wellness, Kat recommends four small things we can do to look after our mental health – breathe deeply and find a few minutes each day to focus on your breath; name the emotions that you’re

8

www.barmagazine.co.uk

feeling, which helps turn down the intensity in the moment; do your best to look after your physical wellbeing – sleep, move, eat a healthy diet and lower alcohol and caffeine intake; and finally, talk to others about how you’re feeling, and make sure you listen too.

“With holistic wellbeing as our foundation, it can help make the change feel less daunting and increase our resilience,” says Kat. “Also, when we look after ourselves, we then have the capacity to look after others – as the metaphor goes: put on your own oxygen mask before helping those beside you.”

Although work has the opportunity to provide many protective factors when it comes to our wellbeing – financially, socially and emotionally – for many, going back to ‘normality’ after lockdown will cause stress and anxiety. “Employers need to create a culture of openness,” states Kat. “We’re all in the same storm but sailing different ships. Listening to employees as individuals is so important to then shape the support to suit. It may be that one reasonable adjustment goes a long way to reducing the anxiety of a team member.” She suggests running a stress risk assessment and then working with teams to put the appropriate contingency plans in place. “For example, fear of catching Covid-19 may be a source of stress, so what measures can you introduce

aCCess hospiTaliTy’s employee wellbeing guide Technology provider Access Hospitality has produced an employee wellbeing handbook outlining some of the areas operators should consider as they protect the physical and mental health of their staff.

The free, downloadable handbook includes sections on the importance of looking after employee wellbeing, being mindful of different peoples’ readiness and attitudes towards reopening, staff engagement and reassurance and creating job satisfaction in an uncertain trading environment. The guide also covers financial wellbeing as this is a common but often unseen theme which underpins many of the attitudes and behaviours that hospitality employees will be displaying.

Some simple steps can be taken to reduce some of the stress that could impact on overall health and wellbeing, such as free meals on shift, increased discounts for staff, on-demand pay or flexible pay and signpost resources.

Read the full guide, available to download from www.theaccessgroup. com.

that help people feel safe? Or the feeling that we need to work harder to make up for missed time – how can you adapt your goals and strategy to reflect the new reality we’re now in?”

The Licensed Trade Charity (LTC) has been helping hospitality workers get

Whatever challenges lie ahead when you open again.

Remember our door is never closed.

We’re always open 24/7 for pub and bar people.

So if you’d like to talk, just call 0808 801 0550 or visit www.licensedtradecharity.org.uk

Wellness through the Covid-19 crisis by providing a range of support, spanning health, mental health, housing, finance and education and training. Helpline calls, in particular, have gone through the roof, with 487 calls in May 2020 compared to 75 in May last year, and the team have had feedback from people sharing that talking to someone trained and independent made a positive difference to their mental wellbeing. “For licensed drink trade people, the current crisis has had a huge impact,” explains LTC’s head of charity Carolyn Jenkinson. “Often their pub is their home, their livelihood and their social life, so there is uncertainty in every aspect of their lives.”

LTC recently ran an emergency grant campaign, aimed at tradespeople in extreme financial need. As part of the application process, the team asked individuals how Covid-19 had affected them. “As well as stating that they were extremely anxious and stressed about finances and their job, a large percentage said that not being in the pub, missing their colleagues and not feeling part of the wider hospitality family had really negatively affected their mental health,” says Carolyn.

LTC made a point of writing to those identified as suffering with their mental wellbeing, listing all of the support mechanisms that were out there to help, including the charity’s own resources. “This was a great live and updated snapshot as we saw just under 4,000 applications only

10 www.barmagazine.co.uk

in the last month or so. We are in a unique position to be at the sharp end of how people feel at the moment.”

As the industry prepares to reopen, LTC accepts that many new pressures will arise. Business owners and operators will be responsible for the safety of their staff and customers, and the Government guidance has, concerning what measures will have to be put in place, has only just been finalised. “Profitably running the business with restrictions on the volume of

There will certainly be new challenges ahead, but after months of Governmentenforced sector shutdown, hospitality is finally reopening. During this time, operators must take care of their own wellbeing and support their team members by utilising the different resources and support networks that are out there to help. In order for the sector to thrive once again, tradespeople need to stick together and look after one another – we are one big family after all.

Management should not be counsellors but they should be aware and ensure staff know about the support available that is free. people on-site and distancing gives financial pressures and worries,” continues Carolyn.

“Staffing is also likely to be a concern as pub people work out how to open and staff that opening, while planning for if their employees become unwell with the virus.

There will be a high level of unpredictability on how people will cope with going back to work, and some people may have changed their outlook on things from before lockdown. Management should not be counsellors but they should be aware and ensure staff know about the free support available.”

Find out more about the drinks trust To find out more about The Drinks Trust’s wellness services and other forms of support, visit www.drinkstrust.org. uk. If you require urgent support, call the helpline on 0800 9154610.

STANDING BESIDE VENUES LIKE YOURS NDML

We’ve been working hard to protect and support venues like yours throughout this crisis. From commissioning industry leading INSUR ANCE SPECIALISTS barristers, challenging the insurers denying claims, to lobbying the government to do more to protect the night time economy.

NDML

We love this industry, and that’s why we’ve dedicated ourselves to protecting it, alongside our partners at the Night Time INSUR ANCE Industries Association.

SPECIALISTS

So if you’ve been let down by your insurer or broker, talk to our team about how we can protect your venue on 0344 488 9205, for a confidential review.

NDML

INSUR ANCE SPECIALISTS

You can also access regularly updated guidance and advice on how to keep your venue safe at ndml.co.uk

NDML

INSUR ANCE SPECIALISTS

Proud Partners of: This advert has been created for promotional purposes for NDML.

Authorised and regulated by the Financial Conduct Authority.

Registered in England & Wales no. 3535054.

News

New guide from Pernod Ricard UK helps venues navigate lifting of lockdown

Pernod Ricard UK’s brand engagement and advocacy team (BEAT) has published a ‘Back to work in the new normal’ guide to help the hospitality industry prepare to reopen.

The guide, which is available to download online, highlights content on how consumer needs and drinking habits have changed during lockdown, how to prepare and reopen, and how to serve drinks in a safe and responsible way.

Given the fast-changing nature of the situation, and in order for the guide to remain topical and relevant, alongside original content

by Pernod Ricard UK, there are a number of external sources signposted to provide the most up-to-date information.

Dan I’Anson, brand engagement and advocacy manager, Pernod Ricard UK, said: “We recognise the on-trade sector is getting ready to face an uncertain future and that there are many new challenges to overcome by operating in the ‘new normal’.

“Our guide has been designed with that in mind, and provides practical solutions, with tips from some of our industry’s best and brightest bartending talent on how to rebuild and rebound, including Megs Miller from FAM and Clint Ghent from Revolucion de Cuba. It’s time to look forward and work together to rebuild and rebound.”

aa laUncHes free ‘covid confident’ scHeme The AA is rolling out a new ‘Covid Confident’ assessment scheme to support the hospitality industry as the UK prepares to come out of lockdown.

The accreditation will indicate to customers that an establishment has the necessary risk assessments, safety measures and staff training, in line with the Government and UKHospitality’s published guidelines, in place.

The AA Covid Confident scheme is open to all hospitality establishments that pass the AA’s stringent criteria. However, any establishment serving food will need to hold a food hygiene score of three and above to be eligible.

Venues can apply via the ratedtrips.com website and must meet the AA’s criteria, including: • Supplying a risk assessment • Being able to provide clear evidence that relevant procedures and measures are in place, and that staff training has taken place • Completion of an online self-assessment and sign up to the Covid Confident Charter, a code of conduct that will include a commitment to continuing to update procedures and measures as guidelines change, and to submitting to future audits as required The AA will provide all those awarded a Covid Confident mark with regular updates on the latest Government guidelines, Health & Safety Executive Guidelines and best practice.

12 www.barmagazine.co.uk

Heineken develops Hello Beer training app for Uk ontrade Hello Beer, a new mobile training app designed to upskill bartenders on beer and cider service quality, has launched with a free trial for all UK bar staff.

With much of the UK ontrade currently furloughed due to coronavirus, Hello Beer allows operators to engage staff with easily digestible mobile training ahead of pubs reopening.

Created in collaboration

by Heineken and Hello Forward Ltd, Hello Beer’s eight courses cover the likes of how to understand and recommend different styles of beer and cider; cellar maintenance and glassware care; and best practice in storage and pouring.

The sessions are delivered via a mixture of videos, challenges and exercises designed to maintain user engagement, and operators can track the progress of their team.

Operators simply register their business and staff details on the Hello Beer website. Each staff member will then receive an SMS with a unique link to download the app for free and get started with their training.

Britain’s hospitality sector was responsible for nearly a quarter of the GDP losses felt by UK business in April, highlighting the urgent need for the sector to reopen. Total GDP in the UK fell by 20.4% in April, according to ONS figures, while new figures from the UKHospitality Tracker reveal how badly the hospitality sector was hit, with turnovers down nearly 90% in the same month. Taken with data from March, with hospitality being first into the downturn, the sector has been responsible for some 32.7% of lost GDP for the country since the crisis began, with figures for trading in May and June being no better.

Britvic has launched a comprehensive guide, including video instructions on restarting dispense kit, via its Sensational Drinks platform, helping operators do it themselves, without needing a technician.

The guide is available to access online. Over the coming weeks, Britvic will continue to share valuable category ranging advice as well as guidance and support to help ensure outlets are ready to welcome customers again.

WSET To branch ouT inTo bEEr qualificaTionS The Wine & Spirit Education Trust (WSET), the world’s largest global provider of wine, spirits and sake qualifications, is developing a suite of beer qualifications.

WSET already offers qualifications in three subject areas – wine, spirits and sake – and plans to add two beer qualifications (Levels 1 and 2) to its portfolio, available both online and in the classroom.

While development of these new qualifications is still in the early stages, WSET is working in partnership with the Institute of Brewing & Distilling (IBD) on the initiative.

WSET Level 1 and 2 Awards in Beer will be created with both trade professionals and consumer enthusiasts in mind.

The courses will explore the main types and styles of beer, key methods of production, tasting technique and food and beer pairing, following the same well-established principles as the Level 1 and 2 courses in wines and spirits.

PErnod ricard uK TEamS uP WiTh ThrEE ShEETS To dElivEr ExcluSivE cocKTailS Pernod Ricard UK is supporting independent and local venues by collaborating with London bar Three Sheets to bottle and deliver seven exclusive cocktails.

The cocktails have been created by seven fellow London cocktail bars and contain either Beefeater, Jameson or Havana Club as the key ingredient.

Three Sheets will bottle and deliver the drinks, giving consumers nationwide the chance to experience on-tradequality cocktails whilst lockdown and social distancing measures continue.

Bars such as Hawksmoor, Callooh Callay, Homeboy, FAM, Coupette, Genuine Liquorette and Shrub & Shutter will be submitting the exact recipes of their signature cocktails for Three Sheets to recreate.

Among the seven cocktails are Homeboy’s Raspberry Stag, made with Jameson, orange curacao, acid mix, raspberry syrup and ginger ale; FAM’s YAAAS Spring!, combining Beefeater Gin, Lillet Blanc, nasturtium cordial and peach bitters; and Genuine Liquorette’s Rathbone Special, a blend of Havana 7yo, spiced cordial and Lapsang coconut water.

The Lakes Distillery has released the third expression in its limited edition Whiskymaker’s Reserve series – a single malt matured in a variety of sherry casks.

Launched last September, the Whiskymaker’s Reserve range sets out to showcase the distillery’s sherry-led house style.

Following on from two sold-out releases, the new Whiskymaker’s Reserve No 3, which has an ABV of 54%, has been matured in a combination PX, oloroso sherry, cream sherry and red wine casks.

Non-chill filtered and bottled at natural colour, the whisky’s nose is described as rich and fragrant, scented with incense, spiced chocolate and toffee, with accompanying flavours of honey, figs, and wood spice on the palate.

navy iSland rum maKES iTS uK dEbuT Navy Island Rum, a brand inspired by the rich, vibrant history of Navy Island in Jamaica is now officially available in the UK. In the eighteenth century, Navy Island was used by the British Royal Navy, hence its name. According to local legend, it changed hands in the 1940s during a rum-fuelled poker game involving a Hollywood celebrity, and to this day, remains one of the most beautiful spots in the Caribbean.

The Navy Island Rum range consists of two rums: Navy Island XO Reserve and Navy Island Navy Strength.

XO Reserve is a blend of hand-selected Jamaican rums, distilled in traditional Jamaican pot stills. It is said to boast all the unique features of an aged Jamaican rum, with an “appealing, characteristically Jamaican nose, full-bodied and well-balanced profile, and a long, satisfying finish”.

The second rum, Navy Island Navy Strength, is a 100% pure pot still rum. The blend is made from 11 carefully selected small batch distilled rums of various ages. www.barmagazine.co.uk

13

NEWS

The Lakes Distillery introduces Whiskymaker’s Reserve No 3

NEWS

Tech firm provides social distancing solution for venues Hospitality tech start-up ePOS Hybrid is offering bar, restaurant and casual dining operators a way of introducing safe, contactless customer interaction to comply with social distancing guidelines.

The new product is a contactless self-ordering system, which will allow customers to process their full orders from their phone, without having to leave their seats.

The system works in three steps: customers first scan a QR code at their table with their phone, select their table number, place an order and pay, and then orders are sent directly to the kitchen and served when ready.

The product implementation is fully electronic. Once venues are signed up, they can upload their menus and will be able to use the system instantly.

Existing customers can add contactless ordering to their existing systems and it will be fully integrated, while new customers can review and process orders from any Android tablet.

SLOEMOTION DISTILLERY ROLLS OUT FINDERS SPIRITS RANGE Yorkshire-based Sloemotion Distillery has unveiled its new sevenstrong Finders Spirits range, featuring gins, vodkas and rums.

The collection, which taps into consumers’ “spirit of adventure”, has been created using “bold, intriguing flavours”.

Fruits of the Forest Gin contains 19 botanicals, including orange peel, mint and ginger, to bring out the sweetness in the natural blueberry, raspberry and black cherry favours. It sits beside a Lemon & Lime Gin and a classic London Dry Gin. The range also includes a traditional Vodka, a Sherbet Lemon Vodka, which is grain distilled with natural lemon flavours, and two oak aged spiced rums – Chocolate & Coffee Rum, which also includes botanicals like orange peel and liquorice, and a “warm and fruity” Orange and Raisin Rum. Finders Spirits are distilled using a low-energy iStill, which is said to use at least three times less energy than a traditional copper still.

14 www.barmagazine.co.uk

SHEPPY’S ADDS REDSTREAK TO CRAFT CIDER RANGE Somerset cidermaker Sheppy’s is bolstering its portfolio of traditional premium craft ciders with the launch of Redstreak.

Coinciding with the start of summer, Redstreak is a medium-sweet single variety cider with a modest ABV of 4%. Made with traditional Somerset Redstreak apples, the cider is “crisp and light” with a “refreshing fruity flavour”.

Master of cider and sixth generation craftsman David Sheppy said: “The Redstreak apple variety is a personal favourite of mine, so being able to introduce our newest cider made with its wonderfully refreshing flavour is a real joy.

“Lower-ABV innovations are more important than ever to maintain volume growth and keep drinkers interested in cider, which is why we wanted our Redstreak to sit at 4% ABV. “It’s perfect for long lazy days in the sun and hopefully for enjoying at summer social occasions in the not too distant future!”

London-based pre-batched cocktail company Black Lines has launched its ready-to-drink Negroni – the first of three new summer serves. Made up of East London Liquor Company London Dry Gin, Campari, Vittore Spanish Vermouth and dilution, each 500ml bottle contains five serves and is also available on tap in a 20L key keg. The team at Black Lines feel that this release will grant hospitality businesses the opportunity to cash in on the Negroni’s popularity in a “convenient, waste efficient manner”. The Black Lines Negroni bottle features creative illustrations from Bristol-based artist Jamie Muck.

Scotch whisky Compass Box has appointed Proof Drinks as its new distributor as the brand looks to continue its growth in the UK market. Compass Box was founded by John Glaser with a mission to make the world of scotch whisky a “more interesting place”.

Over the past two decades, the London-based blending house has produced over 100 different whisky expressions, including many limited editions.

Amongst Compass Box’s core expressions are cult whiskies such as Hedonism, The Peat Monster and The Spice Tree.

News

Edinburgh CoCktail WEEk CanCEls 2020 EvEnt Edinburgh Cocktail Week has announced the cancellation of its 2020 festival, which was due to take place from 12-18 October, with the event now postponed until 11-17 October 2021.

Gary Anderson, Edinburgh Cocktail Week’s managing director, said: “At this time, we are not confident physical distancing will have been lifted by October. Physical distancing drastically reduces the capacity of the participating bars, event venues and the Cocktail Village, which makes even a scaled-back festival impossible for us to properly deliver.

“Therefore, despite our very best efforts and unbreakable optimism, we sadly announce the cancellation of Edinburgh Cocktail Week 2020. However, we will be back. An extra year gives us time to plan even bigger celebrations for our 5th birthday party in October 2021. I look forward to raising a glass with you then!”

Although this year’s festival has been cancelled, the Edinburgh Cocktail Week team are continuing to work with brand partners to create a calendar of events, pop-ups and experiences that can be delivered safely and help support the reopening of Edinburgh’s hospitality industry.

rémy CointrEau and FloW hospitality providE FrEE onlinE training The Rémy Cointreau Group has partnered with Flow Hospitality to offer free online training to hospitality workers affected by the Covid-19 pandemic.

Rémy Cointreau, which is responsible for brands such as Rémy Martin, Cointreau, Mount Gay rum and The Botanist, to name a few, recognises the unprecedent difficulties currently faced by the hospitality industry around the world.

Through the new partnership, Rémy Cointreau and Flow Hospitality are inviting members of the hospitality industry to register for a wide selection of free courses, designed to expand their knowledge and practical understanding of various elements of the business.

Courses range from bartending to food, health and safety to wine and more intangible skills such as management, an introduction to leadership and effective team management.

16 www.barmagazine.co.uk

Matugga Distillers unveils new artisan rum range

Scottish micro-distillery Matugga Distillers is debuting its new Liv Rum collection, which features three rum variants and two flavoured rum liqueurs.

Inspired by the nation’s love for craft spirits and locallymade produce, Liv is handcrafted with natural and seasonal ingredients.

The new range includes two white rums – Pot Distilled White Rum (42.5% ABV) and Navy Strength White Rum (57.5% ABV) – as well as Black Spiced Rum (40% ABV), which has been infused with Scottish heather.

The artisan collection also boasts two flavoured liqueurs – a Raspberry & Hibiscus Rum Liqueur, made with seasonal handpicked raspberries, and a Honey & Lavender Rum Liqueur, created using Scottish honey and locally-sourced lavender. Both variants come in at 32% ABV. Head distiller Paul Rutasikwa said: “Liv Rum is the next step in Matugga Distillers’ story – we wanted to create an accessible range of high quality rums that are of great value and showcase the diversity and flexibility of the spirit.”

World oF Zing launChEs nEW bottlEd CoCktails and paCkaging solutions Pre-batched cocktail specialist World of Zing is rolling out 18 new bottled cocktail flavours, as well as new packaging formats, to assist the on-trade with the return to business post Covid-19.

Among other flavours, the range includes a Bordeaux Cask Aged Negroni, Salted Caramel Old Fashioned, Persian Lime & Nori Margarita and Rhubarb Cosmopolitan.

New packaging options include single serve cocktails and cocktail pouches, which are said to be ideal for takeaway, delivery and al fresco drinking.

Pritesh Mody, founder of World of Zing, said: “When businesses reopen post Covid, they’ll need to be extremely resourceful with stock purchasing and agile with staffing.

“The new World of Zing range provides the on-trade with a refreshing offering that’s not only varied and of the highest quality, but also aids with the streamlining of bar operations.”

SHOW YOUR #COINTREAUGRATITUDE HELP SUPPORT OUR UK HOSPITALITY INDUSTRY

#COINTREAUGRATITUDE justgiving.com/fundraising/cointreau

Please drink responsibly

NEWS

Could it take five years for the UK economy to fully recover?

Four in ten (39%) small business owners believe it will take at least five years for the UK economy to fully recover from the impact of lockdown and Covid-19, according to a new poll.

The #ForgottenLtd campaign, which is campaigning for fair and equal Government support for small limited companies, polled more than 1,000 small business owners on the state of the UK economy. They were asked a simple question: how long do you think it will be before the UK economy fully recovers from the impact of lockdown and Covid-19?

Only 15% believe the economy will fully recover by the end of 2021, while more than a quarter (28%) said a full recovery will take up to three years.

18% believe it will take up to five years for the economy to bounce back, but the biggest share of the vote (39%) went to those who believed it will be 2025 and beyond before the UK economy is back on its feet.

FourtH launcHes new in-app HealtH survey to Help tHe inDustry saFely reopen Hospitality software provider Fourth has created an in-app health survey that enables operators to track the health of their employees so they can safety staff sites when the industry reopens.

The new feature, which is securely accessible via the Fourth app, asks employees a series of questions on their current health so that operators can establish if they are fit to work ahead of their shift.

The questions will be asked daily and are in line with the latest NHS advice and Government guidance on return to work protocol for the hospitality industry. Responses will feed in the Fourth scheduling solution.

The system also highlights which team members are yet to complete the survey and flags any employees that are experiencing Covid-19-related symptoms.

As well as allowing operators to efficiently and safely manage their staffing levels once they have reopened, the system allows them to demonstrate they are taking all reasonable precautions to facilitate a safe workplace, which they can share with customers to help rebuild consumer confidence to return to venues.

18 www.barmagazine.co.uk

Heineken buys stake in Double DutcH

Heineken has acquired a minority stake in premium tonic and mixer brand Double Dutch, which was founded in 2015 by Dutch twin sisters Raissa and Joyce de Haas.

The new investment from Heineken, of just under 10%, provides new capital for Double Dutch to invest further in the brand.

Michel de Carvalho, husband of Charlene de Carvalho-Heineken, has also joined the Supervisory Board of Double Dutch Drinks. The Heineken family has stakes in multiple on-trade groups and Michel will use his global network to support Double Dutch’s growth plans worldwide.

Michel said: “This is our first family venture into tonics and Double Dutch is an exciting brand with two driven, ambitious young Dutch women entrepreneurs behind it.

“No longer a start-up brand, it has captured an 8% market share in the UK, which is a testament to the founders’ hard work and tenacity.

“I am optimistic, despite the challenges that the current pandemic presents, that Double Dutch will continue to grow exponentially as it has done over the last three years.”

CPL Learning has introduced its new Ready to Serve learning programme for team members, providing employees with the knowledge and skills required to ensure a safe and effective return to work. Covering the key compliance procedures and measures, team members will be Covid-secure upon completion. The programme also contains several modules covering hospitality skills so that employees are confident of how to deliver service and sales in this new environment.

The launch of the programme follows on from the Free Ready to Serve - Manager: Reopening Following Lockdown course.

The Digital Futurist Mixologist 2020, from Italian vermouth brand Cocchi, is open for entries. This year, the competition will take place entirely digitally, and for the first time, reach beyond its Italian home to welcome candidates from the international bartending scene.

It presents an opportunity for bartenders to explore the Futurist art and design movement, which had a strong influence on the Italian cocktail scene of the 1900s. Hopefuls will need to come up with a cocktail and artful multi-sensory experience inspired by Futurist mixologist and artist Filippo Marinetti, using Italian products only. Entries must be submitted by 30 June.

Astounding Interiors have innovative design, supply & fit out skills that have produced an extensive portfolio of leisure and entertainment venues.

astoundinginteriors

astoundinginteriors

HOTELS

BARS

RESTAURANTS

www.astoundinginteriors.co.uk info@astoundinginteriors.co.uk

News

Diageo continues on-traDe support with new keg Destruction programme Diageo is supporting the trade from the impact of the Covid-19 crisis as it faces reopening, announcing a new programme to allow the safe retrieval of kegs from cellars across the UK. The ‘Keg Destruction Programme’ will see Diageo provide a like-for-like replacement of fresh stock for all unbroached kegs.

Diageo will work with HMRC to reclaim to duty on all broached keg volumes and pass back via an outlets Route-To-Market.

Due to health and safety reasons, all liquid will need to be destructed before kegs are collected to allow social distancing measures to be maintained. Diageo is recommending all outlets dispose of the dispensed beer responsibly in line with the BBPA’s Protocol for ‘Destruction of Beer in Cellars to Avoid Environmental Damage May 2020’, which includes calling the water retailer for the pub to understand how to dispose of the liquid safely and sustainably.

The programme will require outlets to retain evidence of the beer destruction for six years to ensure sufficient data is available for any auditing. All empty kegs will be collected from cellars and retuned safety back into the Diageo Supply Chain.

pernoD ricarD proviDes free online bartenDing training via un partnership Pernod Ricard has partnered with the United Nation’s EducateAll platform to provide free online training, targeting both bartenders and bar owners to educate them on sustainable and responsible practices for a greener, more inclusive future.

The course – entitled ‘The Bar World of Tomorrow’ – is available worldwide through the EdApp mobile learning platform, as part of the EducateAll initiative, in collaboration with UNITAR (United Nations Institute for Training and Research).

The course has been developed by Pernod Ricard, through its in-house training group Pernod Ricard University, in partnership with anti-waste bartending duo TrashTiki and the Sustainable Restaurant Association.

It covers all aspects of sustainability and responsibility, from fresh ingredient use to responsible serving of alcoholic beverages to waste management – directly aligned with the Sustainable Development Goals (SDGs).

Embedded in the online training platform, and available as a stand-alone course on EducateAll, is the dedicated e-learning ‘Alcohol and Responsible Drinking’, which focuses on what alcohol is, differentiates myths from facts and equips users with knowledge to encourage responsible drinking.

20 www.barmagazine.co.uk

Thatchers supports Britain’s pubs and bars with £1 million pledge

Somerset cider maker Thatchers is helping the UK on-trade get back to business by offering every one of its free-trade customers a free 50 litre keg of cider.

Thatchers is promising up to £1 million of cider to make this happen. The company will be working closely with its wholesale suppliers to ensure venues receive their free keg at the appropriate time, and is extending the offer of support to all pubs in the UK, subject to agreement with their respective owners and routes to market.

As businesses reopen, the cider brand will also be offering point of sale, sales support and cellar advice to publicans when needed.

molson coors aDDs boDega bay harD seltzers to portfolio Molson Coors has secured an exclusive distribution partnership with Bodega Bay to support the roll-out of the brand’s hard seltzer range in the UK on-trade.

The Bodega Bay range of low-calorie sparkling alcoholic drinks includes two “quintessentially British” flavours at 4% ABV – Elderflower, Lemon & Mint and Apple, Ginger & Acai Berry.

The partnership will now see the brand benefit from Molson Coors’ routes-to-market strength and expertise to further scale its UK presence across the on-trade.

Jim Shearer, category, insight and innovation director for EMEA & APAC at Molson Coors Beverage Company, said: “With Bodega Bay, we feel we have the perfect brand and partner to help our customers make the most of the hard seltzer opportunity and build real longevity into the category.”

The move follows Molson Coors rebranding as Molson Coors Beverage Company at the end of last year, signalling its intention to continue expanding its portfolio beyond beer.

Last Word

Brandy Crusta

www.barmagazine.co.uk

21

News

Summer launches from Tarquin’s The disTillers behind Tarquin’s gin have launched a blood orange-flavoured gin in Time for summer, while aT The same Time announcing The debuT of Their very firsT rum brand, Twin fin

C

ornwall’s Southwestern Distillery, based just outside of Padstow, has announced the launch of two new summery spirits – a Cornish Sunshine Blood Orange Gin and Twin Fin spiced golden rum.

The latest gin, which joins the brand’s original Cornish Dry Gin, navy strength ‘The Seadog’ and various other flavoured and limited edition variants, is infused with blood orange, summer fruits and aromatic gentian root for a distinct herbal bitterness, a flavour familiar in the Italian summer favourite, Aperol. Bottled at 38% ABV, the liquid boasts a vibrant sunset orange hue, with a bright nose of orange, pink grapefruit, rhubarb and raspberry, followed by intense fruitiness balanced with a bittersweet aromatic herbal note and a touch of juniper. To finish, it offers tastes of summer berries, bergamot and tangerine.

Tarquins’ Cornish Sunshine Blood Orange is designed to be served in a Spritz, with sparkling wine and sparkling water, instead of tonic. According to the brand, it’s bringing the Aperitivo to Cornwall. “We wanted to create something to celebrate the Cornish summer,” explains Tarquin Leadbetter, Tarquins’ founder and master distiller. “We might not be able to get to

22 www.barmagazine.co.uk

Italy this year due to travel restrictions, so let’s bring the aperitivo to England! I love it in a wine glass with lots of ice, a splash of both sparkling wine and water and lots of summer fruit.”

The second spirit to hit the market is Twin Fin. Inspired by the coasts of Cornwall and the Caribbean, the new spiced golden rum is created using Cornish copper pot stills, blended with Jamaican pot still rum and a light, column-still rum from the Dominican Republic. It is then finished with a touch of Pedro Ximenez sherry and rested over charred oak chips for a “rich golden warmth”.

The rum is said to combine a rich, smooth taste with delicate spice notes, a touch of exotic citrus and a light smoky finish. “Twin Fin is a rum for the beach,” says Tarquin.

“It’s zesty, tropical and liberally spiced. The delicious result of two years of research and tasting – there is no other rum like it.”

According to the distiller, Twin Fin is bold in flavour and excellent in cocktails. It’s signature serve is the spiced Mojito-style Cornish Beach Cooler.

The cornish sunseT spriTz 50ml Tarquin’s Blood Orange Gin 100ml Sparkling wine Dash of Sparkling elderflower (or sparkling water and elderflower cordial) Fill a wine glass with lots of ice, add the gin and sparkling wine, lightly stir then top with soda water. Garnish with either a large orange wheel, pink grapefruit or summer berries.

The cornish beach cooler 50ml Twin Fin Sprig of fresh mint ½ Lime Ginger ale Brown sugar Muddle half a lime with sugar in a Highball glass, add the rum, mint and ginger ale and serve long over ice.

ADVICE

True brand partnerships

BY SARAH WILDMANKING, CO-FOUNDER AND MANAGING DIRECTOR OF WONDERWORKS COMMUNICATIONS

O

ver and above consumers’ very real and heightened concerns about safety, cleanliness and social distancing is an eagerness to get out and about. According to Caterer.com, 68% of Brits are keen to support the hospitality industry as soon as lockdown eases.

A key opportunity for bars, as they plan their reopening, is to build on this wave of positive consumer sentiment that exists particularly for local and independently-run businesses, who they recognise have gone to great lengths to help their local community during the Covid-19 pandemic.

It’s the same for drinks brands. There have been those that have pivoted brilliantly, such as Brew Dog and Diageo, full of empathy and support for on-trade colleagues and the public. Venues should be on the look-out for brands that want to genuinely help them get back on their feet – truly supporting the industry.

Lots of drinks brands are open to this, from deals on stock to marketing support for bars to help drive home the message to consumers that they are welcome back to enjoy venues safely.

This is a time for brands to help venues, and venues to be more open than they may have been in the past to a true brand partnership.

24 www.barmagazine.co.uk

Return to the ‘new normal’ with optimism

BY THE INSURANCE SPECIALISTS AT NDML

T

here is a fine line between being considerate and being overly cautious. Venues should be looking to put reopening plans in place, ready for 4 July, but not at the cost of lower customer numbers and lost revenue.

Ensure everything is prepped and ready to launch. Develop a substantial risk assessment, followed by the right control measures so your premises is as safe as it can be. It makes good sense to provide hand sanitising stations, encourage staff to follow enhanced hygiene routines and more regularly and thoroughly clean your venue.

You should always keep customer experience at the top of your priority list. Consider how your venue can make customers feel safe and welcome, whilst not hindering their overall experience.

Long queues, militant enforcement of distancing rules and staff kitted up in full PPE could be slightly overwhelming.

Instead, encourage online booking and cashless payments, and train staff to guide people to their tables safely and explain new safety procedures at the start of the customer experience. Guests will always appreciate transparency.

Five steps to turning on a dishwasher after lockdown

BY STEPHEN KINKEAD, MANAGING DIRECTOR OF WINTERHALTER UK

A

t Winterhalter, we’ve put together a quick, simple guide to getting dishwashers and glass washers back up and running after an extended shutdown. In five simple steps, it shows how to turn the machine back on safely, avoiding damaging the appliance.

THE FIVE STEPS ARE: • Wipe down the interior and exterior of the machine.

• Take out wash arms and filters, rinse them and then refit in machine.

• Top-up chemicals or reconnect lances.

Fill water softener with salt if required.

• Turn on water and electrical supplies.

• Turn on the machine and allow to fill.

The guide is available to download from the news pages at www. winterhalter.com/uk-en/ and from the company’s social media channels.

It also has advice regarding Reverse Osmosis machines, as well as procedures required to avoid the risk of legionella. If there is any doubt about the machine’s operational status, call in an engineer.

ADVICE

Creating a Covid-secure workplace

By Mechline DevelopMenTs TeaM

A

s coronavirus lockdown measures start to ease, operators across the UK are faced with the challenge of protecting staff and customers by ensuring their venues are Covid-secure. Whilst this may seem a daunting prospect for many, there are some simple procedures that can be quickly put in place to help comply with Government guidance, especially around enhancing cleaning and hygiene procedures.

Frequent and thorough handwashing for 20 seconds with soap and water is still central to preventing and slowing the spread of Covid-19. Traditional manual taps require the user to touch the tap lever or handle with dirty hands, and turn it off after with clean hands, resulting in possible re-contamination.

One way to reduce this potential of cross contamination is by reducing the need to touch the taps altogether. The BaSix range of non-contact hand wash stations from Mechline Developments is helping businesses across the UK to achieve optimal hand hygiene, whilst reducing water consumption. The models are quick and easy to install, featuring leg activation and soft touch technology.

Keep the atmosphere By charlie Gilkes, co-founDer of incepTion Group

A

t Inception Group, the top priority for planning our reopening is adapting our ways of working and spaces to the new Covid-secure standards in order to ensure we create safe socialising and working environments in all of our venues. But, crucially for us, this must be done without forgetting or compromising what originally drew people into our establishments and helped us build a loyal following. We do not want to welcome visitors back into spaces that feel sterile, devoid of personality and atmosphere because of the new measures.

Now more than ever before, people will need spaces that spark a sense of escapism and imagination, and we are determined to adapt what we were doing successfully before to the new ways of operating, whilst staying true to what we do best: creating unique and memorable experiences. There is no escaping the fact that the new restrictions are going to pose significant challenges to the way hospitality businesses operate, but we are trying our very best with what we can do.

Working with suppliers

By Darren Taylor, Business soluTions DirecTor aT ciTysprinT

P

ubs, bars and other such venues are understandably keen to start serving again as soon as it is safe to do so, and many of us will undoubtedly welcome the announcement by the prime minister on 23 June. With so many venues across the country looking to restock drinks and beverage supplies at once, we’re advising customers against waiting to the last minute to place orders.

While wholesale drinks deliveries are typically some of the fastest around, it’s important to check stock levels now and work out a sensible restocking plan with suppliers. This will help avoid any supply chain bottlenecks or availability issues, and make sure venues are ready to start serving in July.

In addition, social distancing measures will mean that many venues will be looking to offer refreshments outside and in different kinds of locations this summer, where it’s easier to maintain distances between customers while enjoying the sunshine. These sites are not always easy locations for traditional large-scale drinks deliveries to reach.

Instead, smaller volumes of wines, spirits, beers and other beverages that can be delivered to more specific locations. This allows such social spaces to be more easily utilised. www.barmagazine.co.uk

25

Food and drink

Marvellous menus

InspIratIon on what food and drInk to serve to welcome back customers

B

ars and pubs have missed out on an unparalleled amount of trade due to the hospitality sector shutdown, which has lasted almost the entirety of spring. The past three months have been drawn-out and troublesome, but with the arrival of summer comes the green light for venues to reopen. While many are cautious to return to the on-trade, those who do venture out will be looking to have fun – eager for an experience that they have missed and haven’t been able to achieve at home. Lockdown has created a great deal of change for the industry, but consumer expectations remain the same, meaning an impressive food and drink offering is more important than ever.

Undoubtably, it’s going to be competitive for venues once they open back up.

Operators need to ensure they are stocking the right brands for their venue and offering stand-out serves. There is a lot of support available from suppliers, including Alderman’s Drinks, which looks after Didsbury Gin and Arlu Rum. The team have seen the demand for gin and rum remain strong during lockdown, and co-founder Liam Manton sees no reason why this would stop when venues reopen. “As well as old favourites, we expect consumers to look for the brands they’ve come to love during the isolation period. We launched Arlu Rum, crafted at the Demerara Diamond Distillery in the Caribbean and blended in the heart of Manchester, shortly before

As well as old favourites, we expect consumers to look for the brands they’ve come to love during the isolation period. lockdown, but have been really pleased with the sales we’ve seen in the off-trade and from our website during this time.

We’ve also seen a 600% increase in sales of Didsbury Gin, and have lots of exciting plans for the brand in the pipeline.”

Liam predicts that tropical fruit flavours will be popular this summer, alongside crisp, refreshing serves that give people a taste

26 www.barmagazine.co.uk

of their favourite holidays. He suggests adding the humble Rum Punch to drinks menus, which can be created using any or all three Arlu variants – Original Spiced Rum, Passionfruit & Mango Rum and Blood Orange Rum, or offering twists on the classic G&T, experimenting with Didsbury’s Strawberry & Sicilian Lemon and Raspberry & Elderflower flavours, served in a balloon

Food and drink

glass with a fresh, fragrant garnish. Liam adds: “Alternatively, for mixologists looking to mix things up, we recommend a Blood Orange & Ginger Negroni, featuring equal parts Didsbury Blood Orange & Ginger Gin, Campari and Sweet Vermouth, served in an ice-filled rocks glass with fresh ginger.”

To support the on-trade in the reopening of venues, Mast-Jaegermeister UK is donating 1 million shots to pubs and bars across the country. This is the team’s way of giving accounts that “little boost” they need with free bottles of Jägermeister to drive sales as they begin to welcome consumers. “Shots will play a big part in the return of the on-trade,” says Giles Mountford, category and brand manager for Mast-Jaegermeister UK. “Jägermeister and Jägermeister Cold Brew Coffee are must-stocks as shots and will be a key serve with consumers looking to celebrate the start of summer and the ease of lockdown with their friends.”

Giles explains that, in addition to ice-cold shots served at -18C, Jägermeister and Jägermeister Cold Brew Coffee are great additions to the cocktail menu. He suggests curating a simple offering that is timely for summer and covers the bases, including five cocktails at the most. “These serves should be visually appealing, taste great and be easy to make or are pre-batched. Take the Jägermeister Mule, for instance. Featuring Jägermeister, ginger beer, a squeeze of lime and slice of cucumber for garnish, this light, flavourful twist on a classic is great for summer. It has few ingredients and can be pre-made for ease of service.” Giles stresses the importance of having good visibility of the menu, so consumers queuing will know exactly what they’d like to order. He also urges bars to take advantage of their social media following and post what they have

Central Food’s bao buns

sImplIcIty, sustaInabIlIty and the customer journey Italian coffee manufacturer Lavazza is offering support to all its customers as the UK emerges from lockdown, including advice on staff training, workflow and venue set up. Lavazza brand ambassador and head of training David Cutler emphasises that, when looking to plan menus post lockdown, simplicity is key. “Bars should consider that consumers will still want a simple, straightforward menu, executed flawlessly,” he explains. “Millennials seek experiences and will naturally be inclined to visit venues which have personality, as opposed to a generic look and feel. They will also continue to prioritise sustainability and traceability.” To cater to this audience, Lavazza recommends stocking ethically-sourced, sustainable products and updating menus accordingly.

What’s more, the team remind operators of the importance of the customer journey.

“Bars should think about the overall customer experience they are offering and ensure the menu is in keeping with the establishment and its clientele,” adds David. “For example, for those with a minimalistic bar environment where menus aren’t highly visible, it’s vital for the venue to be set up to encourage customers to have conversations with baristas and bartenders to help inform their choices.” www.barmagazine.co.uk

27

Food and drink on offer on their pages.”

Consumers won’t just be after a drink – they’ll be looking to indulge in a tempting selection of snacks and light bites too.

Being prepared in the kitchen, as well as behind the bar, and having a stand-out menu ready to go, is key. “To enable social distancing back of house and in kitchens, for many operators, it will mean reducing staff numbers per shift,” explains Gordon Lauder, managing director of frozen food distributor Central Foods. “With fewer staff and potentially less expertise in the kitchen, pre-prepared products might offer bars a lifeline. It could help them maintain a food offering with minimal resource.”

Shots will play a big part in the return of the on-trade.

Using some frozen, pre-prepared products is very much the norm in many professional kitchens now and there’s a huge range of these premium quality products to choose from. “As well as being extremely cost-effective, pre-prepared products will be quicker to serve, allowing you to turn over tables more efficiently

and potentially increasing the number of covers you can service,” says Gordon.

“This will help to recover some of the lost income if the number of covers has had to be reduced to ensure social distancing.”

He recommends choosing products from suppliers that can demonstrate they have recognised health and safety and hygiene accreditation, which will provide reassurance and peace of mind for the operator, workforce and customers.

Gordon points out that bao buns are very much on-trend at the moment. “They’re versatile, simple to prepare and serve, and work for both take-out and eat-in,” he explains. “Using frozen bao buns will help to cut waste, reduce costs and ensures that a ‘fresh’ supply of bread is always available, whatever the location of your outlet or the time of day.” The buns can be filled with BBQ pork and pickled vegetables or sautéed mushrooms, onions and veg.

Alternatively, for a sweet option, Gordon suggests chocolate hazelnut spread with

the jägermeIster mule 50ml Jägermeister Lime wedges Ginger beer Cucumber Add the Jägermeister and lime wedges to a Highball glass with ice. Top with ginger beer and garnish with cucumber.

28 www.barmagazine.co.uk

“Projects Blended with Passion” √ √ √ √ √ √

Bespoke Cocktail Stations Bar Projects Mobile Bars

Commercial Kitchens Bespoke Metalworks

20+ years of experience

London +44 747 063 4080 uk@fdproje.com Istanbul +90 216 504 22 88 info@fdproje.com www.fdproje.com fdproje

YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT powered by

BEST RATES GUARANTEE

ces software

- Durable touch screen EPoS with optional extras - Seamlessly integrated with contactless payment - Standalone debit/ credit card payment facility available - Combined with a back office with full stock control - Complete with in-depth financial reporting facility - Quick and easy to set up customer loyalty schemes - Support for hardware/ software/ back-up available - Create immediate on the fly product promotions - Bespoke screen customisation, the way you want it - UK based customer support, 24/7 365 days - Finance options available (subject to credit approval)

R

From

0.33% Per transaction*

R

R

R

From

0.63% Per transaction*

*Terms Apply. Rates are subject to change.

sales@3rtelecom.co.uk

01992 574 650

www.3rtelecom.co.uk

www.barmagazine.co.uk

29

Food and drink

Nestlé ProfessioNal lauNches video series for chefs

Breaded Mini Camembert from Eurilait

Menus are tending towards less sharing choices and have become streamlined to focus on favourite dishes that adapt well and can be suitably packaged for delivery or take-out. sliced banana or cream cheese, sliced figs and honey.”

When outlets become operational, management and staff will need to implement creative planning; careful consideration over social distancing and hygiene practices will be needed to dispel customers fears and provide the confidence to return to eating and drinking out.

“Menus are tending towards less sharing choices and have become streamlined to focus on favourite dishes that adapt well and can be suitably packaged for delivery or take-out,” says Craig Brayshaw, commercial director at Eurilait, a food supplier specialising in continental dairy products.

“However, this need not hamper chef creativity – if anything it’s an opportunity to deliver exciting and innovative dishes, offering a point of difference from what is already easily available. Great quality ingredients, skilfully prepared, will always win custom.”

Craig recommends having a steady

30 www.barmagazine.co.uk

supply of food products to meet demand – particularly frozen foods, which have a longer shelf life, present lest wastage and offer chefs time-saving and costeffective advantages. Eurilait supplies an extensive selection of Individually Quick Frozen cheeses that provide a practical and convenient solution for busy operators.

“Whether you need an unctuous blue cheese slice to top a signature burger, or a variety of premium quality cheeses for a quattro formaggi pizza, our delicious, diverse range of continental cheeses includes goat cheese, provolone, brie, mozzarella and many more, in a large choice of formats – slices, crumb, discs, pearls, grated or cubed, along with hot eating breaded camembert, goat and mozzarella discs and sticks, which have a crisp breadcrumb coating and offer the complimentary texture of a melting cheese centre.”

With the arrival of summer, the British public are going to be eager to return to

Nestlé Professional has created a new plant-based video series aimed at inspiring Britain’s chefs with new dish ideas they can include on menus once they return to work.

Recent research from the Vegan Society has revealed that the trend towards more flexitarian and plantbased diets has grown since the UK went into lockdown, with one in five consumers in the UK reducing their meat intake since March and sales of vegan burgers, sausages and dairyfree milk increasing. The same survey found half of those who have tried meat alternatives are now planning on continuing to purchase them once lockdown is lifted.

Nestlé Professional’s ‘Plant to Plate’ video series provides inspiration for fresh, plant-based dishes to include on menus when the hospitality sector reopens. Hosted by Nestlé Professional’s development chefs, the videos showcase new dishes, twists on the classics and tips and tricks to try. The series is part of a range of support the brand has provided throughout the Covid-19 crisis.

their local haunts and discover new venues.

Many have marked the reopening of bars, pubs and restaurants as one of the most important aspects of lockdown easing, and expectations will be high. There will be an undeniable desire for seasonal, summery products and flavours. Operators are going to have to face the challenges and inconveniences that come with social distancing, ensure service is smooth and efficient, while maintaining great hospitality and a personal experience. We are sure to see businesses innovating in very exciting ways to welcome back their customers.

Nationwide 7 days a week, 364 days a year EPOS support

INNOVATIVE, RELIABLE & SECURE EPOS TECHNOLOGY SALES & SUPPORT 033 3996 9566

wrssystems.co.uk

Take-ouT & delivery

New pursuits InsIght and advIce on settIng up a successful takeaway or delIvery servIce

O

ver the last two issues, we’ve reported on the dramatic spike in numbers of hospitality venues pivoting to take-out and delivery. During lockdown, these services have offered a lifeline to the industry – a way of bringing in some much-needed trade and cashflow. In fact, countless businesses may not have survived without them. As the on-trade begins to reopen, Brits will remain wary of Covid-19 and the easing of social distancing, and with the possibility of new waves of the virus in the future, it seems that takeaway, clickand-collect and delivery will be here to stay.

Many bars, pubs, clubs and restaurants have embraced these services for the first time, but will now be looking to make them a key part of their operations. Will this be damaging to the sector or does it signify an exciting new era?

As operators were forced to react to the impact of Covid-19, a large number adapted their trading model to offer takeaway or delivery options, and demand increased as the weeks went by. In response, Access Hospitality introduced software to set up a delivery or click-and-collect ordering service quickly, with no implementation fee. The technology allows orders and payments to be taken online, with the option to promote through online advertising via an embedded link in social media. It can be used as a standalone system or can be managed through the Access Collins tool, creating a fully integrated and simple multi-channel process. “With uncertainty remaining around the frequency of hospitality visits in forthcoming weeks, many operators are considering a continuation of this new income stream,” explains Henry Seddon, managing director of Access Hospitality.

“Until consumer confidence is fully restored, it is a reasonable assumption that providing food and drink for customers to enjoy at-home provides a natural link with favourite on-trade venues. It will generate additional income for the business for minimal expense, as well as inspiring loyalty.”

UK nightlife comparison site DesignMyNight, part of the Access Group, witnessed a spike in operators responding to lockdown, offering delivery where possible and moving events online. A new

32 www.barmagazine.co.uk

There are lots of challenges for operators looking to continue their takeaway and delivery service into the future but also a tremendous amount of opportunity. platform – DeliverMyNight – was developed to support these ventures and satisfy the demand for virtual events and deliverable food and drink hampers. A previously unexplored opportunity, there was a surge in deliverable cocktails, with over 100 UK bars bottling their drinks and dispatching

them either nationwide or locally. Sebastian Lyall, owner of immersive hospitality group Lollipop, was one of the first to jump on the cocktail delivery route. “We are all drinking at home nowadays so why not continue doing that and also support a small business which needs your love and care,” he says.

Take-ouT & delivery

The bar-quality cocktails made at Lollipop’s base in Chelsea come with all the garnishes you would expect to see in their bars and can be shipped anywhere in the UK for as little as £25.

Richard Carter, co-founder of Order Pay, a mobile ordering solution for the hospitality sector, believes that customer experience will be crucial to operators looking to continue their takeaway, clickand-collect and delivery services once lockdown ends. “Whatever platform used will need to provide a slick and efficient customer journey – technical glitches or mishaps have to be avoided,” says Richard. “As these services begin to run concurrently alongside a regular service, an efficient operating system that can manage throughputs and demand will be imperative.” He points out that, for many, there was a ‘nothing to lose’ attitude when first pivoting to take-out and delivery, but now there is lot more at stake. “A poorly-executed delivery will not only negatively affect the experience you offer in venue, it will lead to poor customer experience at home, which will damage your reputation.”

Order Pay OrderPay offers

operators support to maintain control of all aspects of their takeaway and delivery service. Businesses can manage their throughput with staggered delivery and collect times, they can control their branding with the company’s ‘reskin’ function, and have the capability to manage their own delivery fleet, all with competitive and viable commission rates.

“There are lots of challenges for operators looking to continue their takeaway and delivery service into the future but also a tremendous amount of opportunity,” adds Richard. “Lockdown has created a level playing field. Previously, independents wouldn’t have been able to move into these areas of the market, but now your family-run, local pub is almost as likely to be offering delivery or click-and-collect as the big brands. This presents us with an incredibly exciting future, where far more outlets can be providing customers an excellent experience at home as well as in venue.”

Having the right technology and ordering system in place is key, but so is equipment. FEM (Foodservice Equipment Marketing) has a wide range of options from Vollrath and Cambro for those operating a takeaway service. For

get drInks delIvered platform offers a ‘sImple solutIon’ In May, the Beverage Trade Network launched Get Drinks Delivered, a new online platform that helps consumers discover the businesses that are offering direct drinks delivery or pick-up in their local area.

The platform is open to wineries, distilleries, bars, pubs and restaurants.

Businesses list their delivery outlets online, and customers will be directed to their website, where they can check the ZIP code, menu and make their order via phone or email. Get Drinks Delivered does not manage the delivery itself and there is no commission mark-up on orders.

Users have the opportunity to post blogs, a way of creating brand equity – encouraging new and repeat business. Consumers are able to see safety information, delivery information, discounts and product recommendations.

Sid Patel, CEO and founder of Beverage Trade Network, said: “We may very well be in this new normal till the vaccine comes, which could be 12-18 months. Det Drinks Delivered will help businesses get in front of consumers.

“This is pure sales and orders, helping businesses tell consumers they are open and delivery in the neighborhood.

It’s a very simple solution to a very big problem.” www.barmagazine.co.uk

33

Take-ouT & delivery

instance, Vollrath’s new range of food transport and delivery bags are designed to maintain temperature longer and preserve the integrity of the transported food. The range includes pizza bags, tower bags, catering bags and food delivery backpacks, featuring a moisture-resistant 8mm think foil liner and thick poly batting insulation on all sides. Velcro closing flaps and zipped lids provide extra insulation while heat pads and portable battery packs on some models add heat during transport and extend the delivery radius and timescale.

There are also Cambro’s food delivery bags and pizza delivery bags, offering high-density insulation to protect food temperature and quality during transport.

Constructed with heavy-duty, sewn-in straps and a clear ticket pouch, the food bags are engineered for savings and safety.

Extra strength high-density insulation keeps food hot or cold during delivery and the breathable material protects food quality by controlling moisture and odours. Cambro also offers eco-friendly GoBox insulated food boxes, available in a variety of shapes and sizes, as well as GoBox beverage holders, which can hold up to 15 hot or chilled drinks and prevent spills and crosscontamination.

Bars and restaurants with combi steamers have a distinct advantage when it comes to repurposing themselves for delivery and takeaways, according to Rational. “Many of our customers have been able to react quickly and flexibly to the new situation, because their combi steamer can support the change,” says Adam Knights, marketing director at Rational UK. With a Rational combi-steamer, chefs can grill, roast, bake, steam, stew, blanch or poach. “It delivers the support that any kitchen team would wish for: it cooks quickly, is easy to use and provides the specified food quality,” explains Adam. “At the same time, it saves money, time and energy. Because it’s so versatile, a combi steamer enables chefs to react quickly to any menu changes, without having to change their kitchen equipment.”

Changing to a delivery or takeaway service can mean adapting to different working patterns, as demand for food can

Vollrath delivery bag from FEM

34 www.barmagazine.co.uk

Until consumer confidence is fully restored, it is a reasonable assumption that providing food and drink for the at-home environment provides a natural link with favourite on-trade venues. It will generate additional income for the business for minimal expense, as well as inspiring loyalty.

dIogenes the dog launch ‘wIne and dIne In the park’ pIcnIc box Following the continuing success of its online shop and home delivery sommelier service, Diogenes The Dog, the neighbourhood boutique wine bar, shop and café in the heart of Elephant & Castle, has now launched a new ‘Wine and Dine in the Park’ picnic box, ready for long weekend picnics in the sun.

Each picnic pack contains all the elements needed for an outdoor feast, including a boozy cheese selection, white wine & juniper salami, cured and peppered pork belly, homemade kimchi, dolmades and sun-dried tomatoes. It also comes with compostable eco-friendly cutlery and cups for easy alfresco dining.

PACKAGES

from

£

199

0116 286 4911

bbELLA ELLAA WWW.TRENTFURNITURE.CO.UK

CaterFab

GIRLSHEAD GIRLSHEEAD BENTWOOD CHESTERFIELD CHESSTERFFIELDD

ONLY

ONLY

FROM

ONLY

£29.90

£40.90

£38.90

£299.90

0161 672 8775 sales@caterfab.com

Bespoke Sheet Metal Fabrications

Raising the bar Caterfab Ltd are the leading manufacturers in the Bar industry in the UK. Cocktail stations — Bespoke fully welded bars — Ice wells — Back bar displays and glass stemware Mobile bars — Glasswash stations — Bar tops (various materials including brass and copper)

www.caterfab.com www.barmagazine.co.uk

35

Take-ouT & delivery

Farm Frites oFFers operators Free ‘shake and taste’ takeaway concept

Jestic’s Alfa Pro Quattro Pro be at any time. “With a combi-steamer, you can pre-cook food and then store it, chilled, until it’s required,” says Adam.

“With Rational’s ‘finishing’ process, preprepared dishes can be arranged on a plate or in a take-away box, popped in the combi steamer and brought to serving temperature while maintaining the food’s quality. We’ve just launched our new iCombi Pro combi-steamer. It’s packed with innovations that can help bars. The key benefits include 50% more productivity, 10% shorter cooking times and 10% lower energy consumption.”

The team at Jestic Foodservice Solutions identify that pizza is one of the most popular takeaway choices with customers, presenting an attractive option for bar operators as they are easy to produce and can be sold at premium price points. Producing a stand-out pizza offering requires the right ingredients and the correct oven that delivers on consistency and speed. “The Quattro Pro and Quick pizza ovens from Alfa Pro are proving popular with bar operators,” says Jestic sales director Steve Morris.

“They are compact, light, easy to use, and can produce 60 or 110 pizzas per hour respectively. Both models also incorporate heavy-duty castors, making them easy

36 www.barmagazine.co.uk

to move to a terrace or an outside space when bars are permitted to welcome back customers for alfresco dining.”

Steve adds that, for bars operating takeaway and delivery services, maintaining the highest hygiene levels to protect staff and customers from Covid-19 is crucial and manual cleaning regimes only go so far.

“The new Hydrogen Peroxide Atomiser from Italian manufacturer Moduline dispenses a fine mist of hydrogen peroxide solution, which is considered to be highly effective in the inactivation of the Covid-19 virus both in the air and on surfaces and is therefore the perfect complement to current manual cleaning. The hydrogen peroxide used is diluted to a 7.5% solution so is totally safe to use and does not have a corrosive effect on materials. A treated area can be re-entered after 20 to 30 minutes from the end of the spraying cycle, without any risk to staff or customers.”

Operators can make something incredibly fruitful out of takeaway and delivery.

Whether its ordering platforms, which can be utilised alongside established epos software, or time-efficient, practical equipment, there’s significant support available to ensure new or continuing ventures are a success. The services will come with challenges, which operators

As UK operators find a new normal with the launch of takeaway and delivery menus, Farm Frites is offering a free Shake Your Fries concept with every sample or first purchase of fries.

The ‘shake to taste’ experience offers an easy way to serve customers with a hot snack in a box with a choice of three spice rub sachets – Texas BBQ, Ibiza Hi and Mumbai Hot. Suitable with any fries or potato products, operators are able to serve portions at a price point that suits their menus. The branded take-away boxes provided have been designed to help keep chips hot and crispy during delivery.

Nic Townsend, trade marketer, Farm Frites UK & Ireland, said: “We understand this tough time for the hospitality and foodservice industry and yet through this adversity we are seeing new takeaway concepts launching.

“Shake Your Fries is a quick and easy way for operators to support a takeaway offering, and we are encouraging the trade to ask their wholesalers about this offer.

“Whether they are amending an existing menu or starting out with a takeaway service for the first time, Shake Your Fries enables outlets to increase their margin on potato products.”

will need to stay on top of to guarentee efficiency, profitablity and, most importantly, customer satisfaction. All in all, the future looks bright for takeaway and delivery. Let’s just hope we don’t lose the fantastic levels of social interaction hospitality offers.

“

BECAUSE QUITE FRANKLY THERE’S NOTHING ELSE LIKE IT “

Creating Rose Tinted Cocktails, since 1785 MADE WITH DISTILLED ROSE PETALS ORIGINAL RECIPE 39% ABV

CONNECTIONS

Scotsman / Hubbard Systems Unit 106, Claydon Business Park, Great Blakenham, Ipswich Suffolk, IP6 0NL T: 01473 350045 E: sales@ hubbardsystems.co.uk W: www.scotsman-ice. co.uk W: www.Scotsman-ice.it

BAR ACCESSORIES Edible Cocktail Toppers 20 North House, North John Street, Liverpool, L2 5QY E: alex@ ediblecocktailtoppers. co.uk W: www. ediblecocktailtoppers. co.uk

DRINKS DISTRIBUTION

BAR EQUIPMENT

10 Degrees C Ltd T: 01442 863661 E: info@10degreesc.com W: www.10degreesc. com

Drinkstuff T: 01763 264280 E: trade@drinkstuff.com W: www.drinkstuff.com

CATERING EQUIPMENT

Premium high performance, low energy bottle coolers without a premium price!

Introducing our new Mark III Generation high efficiency GREENER bottle coolers, decreasing your energy bills even further!

■ Exceptional reliability and outstanding performance.

Compressor and Thermostat Technology.

■ Highly efficient Evaporator and Condenser ■ EcoChill Models offering 25% decreased Fan Motors. energy consumption than previous EcoChill models.

■ Enhanced thermal insulation complete with improved energy efficient sealed glass doors. ■ Popular Models now more energy efficient than previous Popular models.

■ Low running and service costs.

■ Incorporating advanced Danfoss

www.autonumis.co.uk

t: +44 (0)1666 502641

e: admin@autonumis.co.uk

Recognised as one of the leading bottle cooler manufacturers in the UK today!

38 www.barmagazine.co.uk

Fixed Seating UK Unit 17, Sutton Rd, St Helens, WA9 3BN T: 01744 730 845 M: 07411 993 051 E: fixedseatinguk@ outlook.com W: www.fixedseatinguk. co.uk Sims Contract Furniture Ltd Plash Drove, Wisbech St Mary, Cambs, PE13 4SP T: 01945 450957 E: sales@simscf.com W: www.simscf.com

INTERIOR FIT OUT & BAR SPECIALISTS

EPOS

Nelson Dish & Glasswashing Machines Unit 1, Rowley Industrial Park, Roslin Road, London, W3 8BH T: 0800 592 833 E: office@nelsonwash. co.uk W: www.nelsonwash. co.uk

FURNITURE

NFS Technology Group NFS House, 15 Harforde Court, John Tate Road, Hertford, SG13 7NW T: 01992 514555 E: info@nfs-hospitality. com W: www.nfs-hospitality. com

Servaclean Gower Street, Bradford, BD5 7JF T: 01274 390038 E: info@servaclean. co.uk W: www.servaclean. co.uk

t: 01992 574 650 w: www.3rtelecom.co.uk e: info@3rtelecom.co.uk powered by

Bespoke 5m Ficus Tree

Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories.

Bespoke artificial trees, Fire Retardant from 1m to 5m tall, handmade here in the UK! With a range from high end to budget friendly we supply Commercial, Businesses & the General Public, offering Worldwide delivery & Bespoke builds. Installs available (to certain parts of the UK) and Bulk Order Discounts.

T: 01524 858888 W: www.justartificial.co.uk E: sales@justartificial.co.uk

ces software

showcase

EPOS systems that give you the edge in business and payment management

DesIGN VaULT

+44 (0) 207 336 7733 Web: www.designatsource.com Email: hello@designatsource.com Phone: +44 (0) 138 676 0044

darren@grapesdesign.com www.grapesdesign.com

Deralam is a family run business established for over 25 years. We are nationwide distributors of High Pressure Laminates, Kitchen Worktops and Melamine Faced Products offering immediate delivery from Wigan and Dunstable.

Head Office: West Coast Park, Bradley Lane, Standish, Wigan, Lancashire WN6 0YR Tel: 01257 478540 sales@deralam.co.uk www.deralam.co.uk

SPRING PRICE FREEZE

C2 Double Door Bar Fridges

£425 exc VAT

BESPOKE COCKTAIL STATIONS & COMMERCIAL KITCHENS 0747 063 4080 | uk@fdproje.com www.fdproje.com fdproje

Experts in providing bespoke insurance services to the hospitality & leisure industries.

T: 01622 745 297 E: info@terryosborneinsurance.co.uk www.terryosborneinsurance.co.uk

Available with sliding doors and in black • Single Door £325 exc VAT • Triple Door £525 exc VAT

Visit: husky.co.uk Phone: 01455 555340

Stock not included. E&OE. *See website for T&C’s

Bartenders, Meet your new best friend...

JOHN

John looks relaxed because he has peace of mind knowing his cash is safe when I handle the transaction

Me

Let me introduce myself at myPaypod.com

Where versatility, usability and individuality count

The new X10

Coffee pleasure – freshly ground, not capsuled Customised coffee via 4.3" colour display thanks to One-Touch function for 31 programmable specialities Professional Aroma Grinder for ideal grinding results over the entire service life One-Touch Lungo function for delicious, aromatic barista specialities

Ideal areas of use: pub bars, small bistros, barista bars, coffee lounges, private clubs and function areas Recommended maximum daily output: 80 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