CLH Digital - Issue #11

Issue 11

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2-Metre Distancing Rule Should Be Reviewed for Hospitality - Tories Tell PM

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Current social distancing rule which requires people to stay 2 metres apart needs to be reviewed, with senior Conservatives urging Boris Johnson to reassess amid fears over the detrimental impact to the hospitality sector.

Greg Clark, chair of the Commons Science and Technology Committee, called on the Prime Minister to consider reducing the two-metre limit to one and a half metres in light of new data from the government’s scientific advisers.

Mr Clark, a former cabinet minister, said documents recently published by the Scientific Advisory Group for Emergencies (Sage), indicate infection risk “falls

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sharply by 1.5 metres” and urged a review of the rules before non-essential shops begin to reopen in two weeks’ time.

Writing to the Prime Minister Mr Clark said: “At the liaison committee hearing, you expressed your hope that the two-metre distance could be reduced, noting that Sage had updated its advice on other matters as the pandemic has developed and that you would ask Sage to consider again its advice in good time ahead of the planned return to business of shops on 15 June.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 11

Editor's Viewpoint

Boris - Give the Sector an Opening Date, NOW! Welcome to the eleventh edition of CLH Digital - an “offshoot” from our normal monthly CLH News, which we will be distributing via our digital newsletter, social media and will also available to read online whilst this current Covid-19 crisis continues.

EDITOR

Peter Adams

In my opinion, the Government's attempt to maintain the social distancing rule is akin to King Canute’s attempt to turn back the tide. Living in former town centre I saw first-hand at the weekend how futile it is becoming to enforce the lockdown and social distancing. Also, without getting into the political fallout surrounding events in America, we have also seen how equally futile lockdown and social distancing are when it comes to protesting.

The irony overwhelmed me this week when I saw one leading MP, a former Shadow Minister, a keen campaigner for keeping lockdown rules in place, who had been highly critical of a government adviser for “flagrantly breaking the governance lockdown” rules, tweet that “ I am joining the protest” which saw thousands of people gather.

It is fast becoming a farce! Google “when the pubs open” and you will get a multitude of predictions. The third largest employing sector in the country needs clarity. We want to know when we can open and on what terms we can open.

The suggestion that hospitality can function with a 2 metre social distancing rule is a nonsense. It won’t work, and I suspect any operator worth his/her salt will agree that attempting to open and enforce the rule will simply make the business economically unworkable.

It is something we have to balance here at CLH News on a daily basis. Readers will know we are free-to-trade publication - our revenue is advertising generated. You may or may not be surprised at the number of 'articles' I receive with an expectation that we will print them free.

It is the cause of much debate as to what constitutes “general interest stories” and what constitutes “promotional stories” - that old saying springs to mind: “advertising is what you pay for, PR is what you pray for”.

My point? We too have to make the publication economically viable. Something which can often on deaf ears, and I suspect many operators will be faced with the dilemma “is it economically viable to open if 2 metre rules and number restrictions are in place.

If I still had my wine bar restaurant here in Bournemouth the answer would be a

resounding no. It would not be worth my while opening and, I suspect, people would be reluctant to enter premises under such 'inhospitable' conditions.

PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

I note that pub operator Youngs are not planning to open it pubs until August, with Patrick Dardis, chief executive of the pub company, saying it is “absolutely vital” that social distancing measures decrease from two metres to one metre when restrictions relax.

TELEPHONE:

He said Young’s pubs would only be able to serve up to 40% of their capacity with current distancing restrictions - but this would increase to about 70% if the Government moved to one metre, in line with guidance in France and Germany.

FAX: 01202 552666 sales@catererlicensee.com

That difference between 70% and 40% is the difference between success and failure in my opinion.

www.CLHNews.co.uk

So I would urge the Prime Minister to take notice of members of his party (page 1 story) - some political heavyweights in the Tory party, in particular a former Chancellor of the Exchequer - who are also of the opinion that the 2 metre rule will not work. I would also urge him to take notice of those within the hospitality and on-trade sector itself - they know what they're talking about!

So, Prime Minister, I would urge you to listen and act!

Once again we have some of the industry’s leading lights forward/experts to give an insight on not only the crisis itself but also to advise with guidance and best practice on how to help you through this crisis and get ready to trade and prepare for a Staycation stampede!

Visit our website for our “StaycationYour Country Need You” Poster available to download. Only the hospitality sector can put some cheer back into the country, showcasing the wonderful diverse vibrant UK! www.catererlicensee.com/staycation.jpg

01202 552333

@CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

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2-Metre Distancing Rule Should Be Reviewed for Hospitality-Tories Tell PM (...CONTINUED FROM FRONT COVER) “I would therefore ask that you ensure that Sage urgently reviews the two-metre guidance and publishes its updated analysis.” Adding now happening to you on my list to call: “Were Sage’s updated analysis not to recommend reducing the advised distance, it would be important for it to clarify the rationale for two metres compared to 1.5 metres and why the guidance in the UK differs from so many international comparators.”

Late last month Prime Minister Boris Johnson told the House of Commons Liaison Committee that he was “optimistic” that restaurants might open sooner than he thought, however, Chancellor of the Duchy of Lancaster Michael Gove said on radio interview that while he is hopeful that people will be able to enjoy "outdoor hospitality" from mid-June he admitted that it was going to be "very, very difficult" with pubs, restaurants and bars, and anticipated that people would be able to

enjoy "outdoor hospitality" post-lockdown as part of the government's proposed "step-by-step" return to normality.

Former Tory chancellor Norman Lamont has also called for changes to the 2 metre limit, as he said restarting the hospitality sector was vital for the economy. Speaking on the Today programme he commented, “I’m not for one minute saying the government should ignore medical and scientific advice but I think it is urgently important, if you want a single measure that would help the hospitality sector, it would be a reduction in the social distancing from two metres to one metre.

The British Beer & Pub Association (BBPA) also reiterated that the Government must review the current two metre social distancing guidance and consider the advice and guidance of the World Health Organisation from July, which suggests using one metre is safe for social distancing.

Emma McClarkin, chief executive of the British Beer and Pub Association, said that if the two metre rule remains in place then 'two thirds of our pubs will remain closed'.

She said: 'To open pubs up safely as soon as possible, it is imperative the Government explores the WHO’s suggested one metre rule for social distancing and allows pubs to reopen under those safe conditions in July.

'This will allow three quarters of our pubs to reopen and more staff to return to work – ensuring the tapered furlough scheme protects pub jobs as they reopen.

'We also call on the Government to recognise that up to a quarter of our pubs may not be able to open even with a one metre rule in place, in which case they will need the furlough scheme to continue at the current 80 per cent until they can reopen.

Domestic Bookings Could Prove A Silver Lining For UK Hotels, Says HVS Report The UK hotel sector’s traditionally strong domestic leisure demand bodes well for the sector’s recovery once lockdown measures from Covid-19 are fully lifted, according to a new report from global hotel consultancy HVS. However, the report outlines that hotels in the capital and other gateway cities, with heavier reliance on international travellers and corporate bookings, are likely to take longer to recover than those in the provinces, which have a more domestic, leisurebased guest profile.

Many hotels outside London typically generate over 50% of domestic room nights from holidaymakers. In the Southwest of England, for example, holidays account for 69% of domestic room nights, compared with London, where some 29% of hotel bookings come from domestic leisure bookings.

The HVS report shows that across Europe those countries with a high domestic demand will be in a stronger position to recover once lockdown measures are lifted, particularly as international travel is curtailed.

Overall 60% of hotel demand in the UK comes from domestic sources, a similar proportion to France (63%) although not as high a proportion as Germany at 82%, although much of this demand is generated from trade fairs and events, which are likely to take longer to recover, and the Nordics, which averages at 71%. Much of Southern Europe has a lower percentage of domestic tourism, with Portugal at 34%

and Italy at 50%, which will result in a slower recovery for their hotels unless they are able to attract foreign visitors when circumstances permit this.

“One impact of lockdown is that British tourists will be keen to travel, and unable to go abroad are likely to book holidays in the UK once it’s deemed safe to do so.

This could prove a silver lining for UK hoteliers, holiday operators and campsites,” commented report author Stephen Collins, an associate director with HVS London.

“This will help support domestic demand in the short to medium term, smoothing the recovery curve and allowing hotels to stay in business until the pandemic is brought under control and international demand begins to return.”

The report warns that the fact UK tourists are unlikely to travel abroad this summer will also have a big impact on countries such as Spain, Portugal, France and Iceland, with heavy reliance on British holidaymakers – however, this may present an opportunity for strategically-minded and fast-acting British hoteliers to capture at least some of this traditionally outbound demand.

“We are cautiously optimistic about the UK hotel industry’s ability to recover at a reasonable pace compared with the rest of Europe, and to focus on domestic tourism until international demand returns,” concluded Stephen Collins.

“But it will not be smooth sailing and there could be casualties, particularly in areas reliant on international, corporate and MICE demand.”

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CLH Digital

Issue 11

Recipes for Mental Health The Burnt Chef Project 'Recipes for Mental Health' has just landed at www.theburntchefproject.com This ebook contains 28 inspiring recipes from some of the UK's most creative chefs. Including recipes from: - Ryan Blackburn - Jean Delport - James Golding - Adam Handling - Adam Simmonds - Plus many more!

The recipes in this book have been hand selected from some of UKs top chefs with the intention of fueling your creatvity, igniting your passion and providing inspiration for your next dish.

Every chef published in this book is supporting The Burnt Chef Project, is raising awareness of the high volume of mental health issues suffered by staff throughout the industry and calling for change.

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"If We Reopen The Way We Were When We Closed Then We Have Done This All Wrong” CLH talks to three of the leading voices of the global hospitality industry about the impact of the Covid-19 and how their experience, through sharing experience and ideas, can help provide insight and inspiration to the UK hospitality sector.

Amanda Cohen, originally from Ottawa and winner of Iron Chef Canada, is the chef and owner of Dirt Candy in New York, one of the city’s most famous restaurants. Cohen has always been a trailblazer in the industry being one of the first chefs in New York to eliminate tipping and she has also been one of the most outspoken chefs on why the industry cannot and should not look the same when lockdowns are lifted.

Cohen was planning her spring menu when the State ordered a lockdown due to the coronavirus pandemic, she was forced to lay off her entire staff, over thirty people.

"Most restaurants only had enough cash on hand to survive for a month.

Dirt Candy could have gone two weeks to cover payroll and then one month of operating costs and then I would have been done. Permanently.”

Cohen adds that if she had been given a finite timeline on when her restaurant could reopen she might have been able to keep at least some of her staff on the payroll. However, two months later, the restaurant remains shuttered and there is still no clear indication as to when she might be able to resume business.

launched Tock-To-Go, a new platform that has helped restaurants quickly offer contactless pick-up and the option to deliver with their own team.

Take-out bookings have grown so much at three-Michelin-starred Alinea, that they are one of the only restaurant groups in the world right now that is actively hiring.

Nick has inspired the industry by looking how you can match, and in some cases beat, previous revenue records by altering your restaurant model, providing the right kind of service for diners and making sure you hit the most important factors.

“Restaurants will try all sorts of weird ideas as they look to reopen booths, shower curtains - and many design firms will try to find solutions for social distancing. None of these will work. You need to simplify, streamline, reduce costs and offer the in-demand products that many consumers want right now.”

Professor Vaughn Tan is a London based strategy consultant, author, and professor and his somewhat prophetic first book, The Uncertainty Mindset: Innovation Insights from the Frontiers of Food, is full of examples of food businesses that find opportunity in uncertain markets. He has worked with the Fat Duck group of restaurants, the MAD Foundation and spent years of research with some of the world’s most innovative culinary R&D teams.

"If we reopen the way we were when we closed then we have done this all wrong. If this generation of chefs and restaurant owners are going to leave this industry better than they found it, we need to institute widespread systematic change” Cohen says.

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Nick Kokonas is the co-owner of Alinea group in Chicago and the innovator behind the Tock restaurant booking platform and saw bookings go from millions of dollars to zero overnight and the industry he had been a key part of for 20 years slowly crumbling around him.

"The best information that we have been giving is that we are facing intermittent lockdowns, physical distancing and facing uncertainty for at least 18-24 months and longer, so during this time the restaurant environment will be repeatedly and unexpectedly changing” says Tan. "The implication is that dine-in will be lower than you expect and unpredictable. Do not wait for clarity to appear, create it. Rethink your business model. They key is realism combined with imagination.”

Amamda Cohen, Nick Kokonas and Professor Vaughn Tan are all guests in Turning The Tables: Digital Discussions with Industry Insiders, an an online resource from FineDiningLovers.com created to provide free emergency insight and advice to the global restaurant industry through a series of video discussions and presentations.

Like many in the industry Kokonas pivoted hard and

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Industry Reacts To Furlough Scheme Changes Chancellor Rishi Sunak has unveiled plans for employers to start paying towards their furloughed staff and extend reduced support to selfemployed workers.

The Chancellor also set out more details on how the Coronavirus Job Retention Scheme (CJRS) will continue to support jobs and business as people return to work, following the announcement of an extension of the scheme on 12 May. So far, the CJRS has helped 1 million employers across the UK furlough 8.4 million jobs, protecting people’s livelihoods.

From 1 July 2020, businesses will be given the flexibility to bring furloughed employees back part time.

This is a month earlier than previously announced to help support people back to work. Individual firms will decide the hours and shift patterns their employees will work on their return, so that they can decide on the best approach for them – and will be responsible for paying their wages while in work.

From August 2020, the level of government grant provided through the job retention scheme will be slowly tapered to reflect that people will be returning to work. That means that for June and July the government will continue to pay 80% of people’s salaries.

In the following months, businesses will be asked to contribute a modest share, but crucially individuals will continue to receive that 80% of salary covering the time they are unable to work.

The scheme updates mean that the following will apply for the period people are furloughed: June and July: The government will pay 80% of wages up to a cap of £2,500 as well as employer National Insurance (ER NICS) and pension contributions. Employers are not required to pay anything.

August: The government will pay 80% of wages up to a cap of £2,500. Employers will pay ER NICs and pension contributions – for the average claim, this represents 5% of the gross employment costs the employer would have incurred had the employee not been furloughed.

September: The government will pay 70% of wages up to a cap of £2,187.50. Employers will pay ER NICs and pension contributions and 10% of wages to make up 80% total up to a cap of £2,500. For the average claim, this represents 14% of the gross employment costs the employer would have incurred had the employee not been furloughed.

October: The government will pay 60% of wages up to a cap of £1,875. Employers will pay ER NICs and pension contributions and 20% of wages to make up 80% total up to a cap of £2,500. For the average claim, this represents 23% of the gross employment costs the employer would have incurred had the employee not been furloughed.

Chancellor Rishi Sunak said: "Our top priority has always been to support people, protect jobs and businesses through this crisis.

The furlough and self-employment schemes have been a lifeline for millions of people and businesses.

"We stood behind Britain’s businesses and workers as we came into this crisis and we stand behind them as we come through the other side.

"Now, as we begin to re-open our country and kickstart our economy, these schemes will adjust to ensure those who are able to work can do so, while remaining amongst the most generous in the world.

"Employers will be required to submit data on the usual hours an employee would be expected to work in a claim period and actual hours worked. Employees who believe they are not getting their 80% share can also report any concerns to the HMRC fraud hotline.

HMRC will not hesitate to take action against those found to be abusing the scheme."

CAMRA Chief Executive Tom Stainer said: “The lockdown has brought home just how important local pubs are to communities and in tackling loneliness and social isolation. It is vital that we give pubs the support they need to be able to survive and thrive in the months and years ahead.

“The introduction of flexibility in the furlough scheme that will allow people to work part time is

welcome news for pubs and their staff. However, the harsh reality of this announcement is that many pubs just won’t be able to pay towards wages, National Insurance and pension contributions on top of existing costs and during periods of reduced trade due to social distancing measures reducing capacity.

“Those smaller pubs that are unsuitable for social distancing, as well as those in Northern Ireland, Scotland and Wales that might not be able to re-open until much later in the year, won’t have any income at all to pay these extra staff costs.

Issue 11

CLH Digital

5

Introducing Proper Bar Snacks by SCT

“This will leave pubs with an impossible choice between taking on more debt, letting staff go, or calling it a day and closing down their businesses for good.

“The Government should look again at this announcement and consider applying a flexible furlough arrangement for pubs until later in the year, helping them survive restricted re-openings.

Otherwise I fear we will see many jobs lost and pubs not being able to survive and having to close for good.”

The British Beer & Pub Association has welcomed some aspects of the new furlough scheme.

However, the trade association has warned that for the tapered support to work, ALL pubs need to be open and operating at a sustainable level by the time the tapering kicks in.

It has therefore reiterated that the Government must review the current two metre social distancing guidance and consider the advice and guidance of the World Health Organisation from July, which suggests using one metre is safe for social distancing.

The BBPA says this would significantly increase the number of the UK’s 47,000 pubs that could safely reopen from one-third to three-quarters in July and at levels that would be more operationally viable – enabling more pub staff to return to work as the furlough scheme tapers off and reducing the risk of job losses.

Based in Dorset, SCT & SCT LIMITED is a family-owned and operated company serving the whole of the UK.

The trade association has also welcomed that the Chancellor has brought forward flexibility for furloughing from August to July. However, the detail remains to be seen on how it will work in practice. If pubs are to reopen on 4th July, then being able to bring flexible furlough further forward to help the process of getting pubs ready to open would be greatly welcomed.

They provide high-quality snacks to retail and trade customers, including pork crackling and nuts.

They have been creating these products for more than 10 years, and they are proud of the service that they are able to offer.

The trade association has also highlighted that the announcement did not include any recognition of the unique pressures that the pub and hospitality sectors face having been closed the longest. In order to secure pubs and jobs for the long term, it has re-iterated that more support is needed as businesses try to get back on their feet. It is calling on the Government to recognise that those pubs that are not able to open or operate at a viable level under the social distancing restrictions will simply not be able to cover any additional staff costs. If these costs are not continued to be covered by Government there is a real risk of significant job losses and those pubs never reopening.

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Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Whilst we welcome the tapered furlough support and increased flexibility announced today, all pubs have to be open and operating viably by July for this scheme to work. Pubs have been closed since March with no income coming in. Expecting them to contribute to furlough costs if they are closed or operationally unviable is simply not feasible.

“We continue to work closely with Government to ensure all UK pubs can open as soon as possible.

Preventing pubs from re-opening as the furlough support reduces means that those pubs will have no income to cover the additional staff costs – risking job losses and pubs staying closed for good.

“Under the current two metre social distancing rules, two-thirds of our pubs will remain closed. To open pubs up safely as soon as possible, it is imperative the Government explores the WHO’s suggested one metre rule for social distancing and allows pubs to re-open under those safe conditions in July. This will allow three quarters of our pubs to re-open and more staff to return to work – ensuring the tapered furlough scheme protects pub jobs as they re-open.

“We also call on the Government to recognise that up to a quarter of our pubs may not be able to open even with a one metre rule in place, in which case they will need the furlough scheme to continue at the current 80% until they can reopen.”

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CLH Digital

Issue 11

What Role Can Technology Play In Hospitality’s Recovery?

By Conor McCarthy, CEO of Flipdish (www.flipdish.com) in a fraction of the time.

When the industry begins opening up again, technology must again play its part by supporting social distancing measures. We have seen across the pond that simply introducing new behavioural practises for staff can be expensive, time-consuming and impractical.

It’s absolutely critical owners ensure customers and staff feel completely safe when the rules are relaxed. Without complete confidence in health and safety, customers will be much less likely to return, as will revenue. Combined with the end of the government’s financial support, the stakes will be even higher.

COVID-19 has cast a long, dark shadow over our industry. But, at times, technology has provided a beacon of light.

As lockdown forced thousands of establishments to shut their doors, many owners’ resilience and ingenuity kept them trading. Dogged owners of restaurants, hotels and bars across the country opened online takeaway and delivery services in record time. Implementing technological transformation of this nature often takes months yet owners adapted

One example is self-ordering kiosks. The digital touchscreen machine allows customers to order their food and drinks by tapping the menu items on a screen instead of speaking to a person behind a counter.

Kiosks can drastically reduce both the size of queues and the number of person-to-person interactions, plus they prohibit the use of cash - a potential, yet avoidable, infectious surface. Global chains like McDonald’s successfully adopted the technology a few years ago but now they aren’t just for big brands with large budgets.

Similarly, some restaurant owners had great success with technology that enables customers to order from their table via a phone app. The software gives customers confidence they can receive food with limited staff contact - and vice versa. But the potential for the technology to reduce queues and person-to-person contact goes beyond simply ordering from a chosen table. The software is also used to allow customers to order food from a hotel room, airport gate or even seats at a concert.

And looking further ahead, perhaps in a short space of time we’ll see robot servers that will completely remove the need for customer-tostaff contact.

Fortunately, technology is not just a lockdown-lifting quick-fix.

Considered investment will improve the bottom line when normality resumes. Kiosks and apps will never call in sick, be rude to a customer, or make a mistake when giving change. Instead they can speak several languages and offer customers quick service when they’re in a hurry.

Profit margins, as well as customers, will see the benefit as research shows the average basket is 20-30% bigger when purchased through systems such as a digital kiosk.

Independent research from YouGov suggests customers will spend more eating out to help support the industry when lockdown ends.

Business owners will not want to miss out on this golden opportunity to capitalise on and retain these new customers. Technology that captures every transaction and customer data can be powerful for tracking changing behaviour and nurturing loyal locals who will keep spending long after Covid-19 ends.

Lockdown will long be remembered for the impact it’s had on the UK’s hotels, bars, restaurants and caterers. However, if we embrace technology that supports social distancing measures upon reopening, there is a chance we’ll look back positively at the time we also invested in the long-term future.

Celebrate Beer Day Britain With A Beer Tasting At The Red (On)Lion Beer sommelier and Beer Day Britain instigator Jane Peyton will be hosting an online beer tasting to mark the UK national beer day on 15 June at 6.15pm.

The event will be hosted at CAMRA’s new virtual pub, the Red (On)Lion, which was created to help beer lovers share a pint with their friends and family during lockdown.

Join Jane for an entertaining talk about how Britain spread knowledge and love of beer to the New World and has had more influence on global ale brewing than any other brewing nation.

The tasting will cover three of the most widely brewed styles of beer that originated in Britain: Porter, Barley Wine, and English IPA (British hops, no New World hops). Participants can pick up any British-brewed versions of these styles.

After the tasting, Jane will lead the National ‘Cheers To Beer’ at 7pm, when beer lovers across the nation raise a glass to the national drink, and post a social media message with the hashtag #CheersToBeer.

Jane said: “Just because we can’t go to the real pub on Beer Day Britain this year doesn’t mean we cannot still have a national party. We will come together instead in the virtual Red (On)Lion and celebrate the national drink! I am looking forward to seeing everyone there and celebrating the long and fascinating history of beer in this country.”

To save your place, simply visit https://theredonlion.co.uk/ and click ‘Join’ on the event – up to 50 participants can get involved, and it will be on a first come first serve basis.

There are new and exciting virtual events every week at the Red (On)Lion. Check out future events – or add and advertise online events here: theredonlion.co.uk/events

Government To Consider Guidance On Rent Negotiations High street businesses and landlords are set to benefit from a new code of practice, which is in development to provide them with clarity and reassurance over rent payments.

A working group has been established by the government with the commercial rental sector to develop a code which encourages fair and transparent discussions between landlords and tenants over rental payments during the coronavirus pandemic and guidance on rent arrear payments and treatment of subletter and suppliers. This will enable collaboration and cooperation within the sector and help ensure no one part of the chain shoulders the full burden of payment.

The group will also seek to involve wider business input through its sector members to ensure a greater number are consulted and able to share their views.

Communities Secretary, Rt Hon Robert Jenrick MP said: "We are developing a new code of practice, working alongside the industry’s leading bodies, to provide that clarity and reassurance to both commercial tenants and their landlords in recognition of the challenges they are facing as a result of coronavirus.

"We expect all parties to come to the table so our high streets and town centres are in the best possible position to come back from these challenges "We are giving clarity to landlords and tenants who are both facing equal pressures on their finances so they are all able to stabilise their finances and bounce back."

The Chancellor of the Exchequer, Rishi Sunak MP said: "The government is committed to supporting the commercial rental sector as it deals with the disruption caused by the coronavirus outbreak.

"We continue to work with lenders to ensure flexible support is provided to commercial landlords, including payment holidays and restructuring facilities, and it is right that where landlords receive support, they extend this to their tenants.

Helen Dickinson, Chief Executive of the British Retail Consortium said: "The Coronavirus pandemic has accelerated longer-term trends in retail property.

Rent demands are increasingly out of kilter with current property values and many retailers are being forced to pay rent on closed stores.

"We welcome the government’s Code as a positive first step and are working constructively with it and landlords to ensure that otherwise viable businesses are not forced into administration. However, all sides must be prepared to do more if necessary, given that the commercial lettings."

Kate Nicholls, CEO, UKHospitality said: "A code of conduct is a significant step in unlocking the current impasse in the commercial property market. Now is

The previous survey from 4 weeks ago was fed directly back to the team in Government who are now leading the Pub & Restaurant Taskforce. As a part of this Taskforce, the BII will ensure that their members’ updated feedback is also provided to this key team as they work on the reopening requirements for pubs.

BII CEO, Steven Alton said: “We represent a wide range of individuals whose livelihoods are currently hanging in the balance.

Along with our continued pressure on Government to ensure the wider packages of support for pubs are made available, we have the opportunity to rep-

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the time for all stakeholders to come to the table and broker an agreement.

"Hospitality businesses have seen revenues all but dry up since March, so government intervention is desperately needed – with a sustainable financial plan in place.

"Our sector needs enforceable measures in place, so that the burden currently borne by operators is shared more equitably. This code could be pivotal in protecting communities and high streets from mass closures and job losses.

Novellini launch BeSafe walls to help the UK return to work safely

"The code will be temporary in nature and the government will explore options to make it mandatory if necessary. We will engage with Devolved Administrations to ensure the code applies across the UK and are working to publish it prior to the next quarterly rent payment date."

The announcement comes as UK Finance confirms its members’ continued support for commercial landlord customers including amendments to facilities and capital payment holidays.

Ahead of the June payment day, all the main commercial lenders will be in contact with their major commercial landlord borrowers to identify concerns they have and provide support where appropriate.

The government’s package of measures for the commercial sector also includes; • Measures, including in the Coronavirus Act, to prevent any business being forced out of their premises if they miss a payment until 30 June. The government has an option to extend this if needed.

• Temporarily banning the use of statutory demands (between 1 March 2020 and 30 June 2020) and winding up petitions presented from Monday 27 April, through to 30 June, where a company cannot pay its bills due to coronavirus. This is included in the government’s Corporate Insolvency and Governance Bill.

• Laying secondary legislation to provide tenants with more breathing space to pay rent by preventing landlords using Commercial Rent Arrears Recovery unless they are owed 90 days of unpaid rent.

These measures do not account to a rental holiday but allows breathing space for tenants facing significantly reduced income due to the closures measures and current economic circumstances. Rent is still owed, and those tenants who are able to pay some or all of their rent are expected to do so.

The government is also reminding the sector of the existing measures in place that affect the sector’s landlords, this includes: • Flexibility for Real Estate Investment Trusts when distributing income • A Practice Direction issued by the Master of Rolls with the agreement of the- Lord Chancellors which stays possession proceedings for 90 days from 27 March. This applies to commercial premises.

BII Surveys Members Ahead of Reopening The British Institute of Innkeeping (BII) has announced that it is conducting a follow up survey of its 9000 strong membership.

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resent our member’s concerns surrounding the viability of reopening during this pandemic.

It is essential that their voices are heard and that we reflect the huge differences in the challenges faced from one pub to another. Many are desperate to reopen and start back on the road to recovery, whilst others feel that with current social distancing measures in place, bringing their businesses out of hibernation could lead to business failure.

Our members hugely value the sharing of best practice and innovation that is at the heart of the BII. This survey will also allow us to collate our members’ ideas surrounding the safe reopening of their businesses particularly with restoring consumer confidence in mind.”

Workplaces around the nation are preparing for when the UK can return to a kind of normality. The Novellini Group presents a solution that will help to create safe working environments that are hygienic and adaptable. The BeSafe wall is a protective device that companies with any office, desk space, trade counters, cafe and restaurants can incorporate going forward.

The primary benefit? Hygiene. Employees will feel protected with the BeSafe wall as it provides a barrier. Constructed from 6mm tempered glass, it’s easy to clean with any alcoholic disinfectant. In smaller spaces where it’s difficult to sit two meters away, the wall is a particularly helpful solution.

Office teams aren’t the only ones who will be happy to see these walls put in place. BeSafe is a smart answer for all industries where contact with the public is required, such as pharmacies, retail counters, restaurants and public offices.

Novellini can customise each barrier to suit the space with three versions (floor mounted, trade counter, and desks) and five different sizes.

UK Sales Manager at Novellini, Stuart West says ‘We are looking to help the UK workforce where we can and these are a positive answer to those concerns about health and hygiene.’

As specialists in showers and design, Novellini are putting their skills to good use and many businesses across the UK will be pleased to find a safe and stylish solution. They are even available in several colours and glass finishes to suit the surroundings.

For more information contact Novellini UK on 01727 229922 or visit the website at www.novellini.co.uk For brochure and advice please email info-uk@novellini.com For large projects or orders, customized solutions can be evaluated. We are available to evaluate and propose BeSafe Wall solutions specific for your protection needs.

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Travelodge Target Rent Reductions in CVA as Part of Recovery Plan

Marketing the Travel Industry Amid a Lockdown

By Nic Wenn, Managing Director of Point A Hotels keting tactics, so we need to use every opportunity to communicate the measures and efforts that we have put into place to keep guests safe.

Budget hotel operator Travelodge has entered into a Company Voluntary Arrangement (CVA) to allow it to restructure its business while keeping its hotels open.

Travelodge has been in negotiations since March with its landlords to secure a waiver of rent, up to £146 million according to reports. The proposed rent reductions would represent 67.7% of rents otherwise receivable from Travelodge from 1 April to 31 December 2020 and 26.1% throughout 2021. Thereafter rents will be restored to the levels set out in the existing leases.

Unlike most CVAs, there are no proposed hotel closures or permanent rent reductions that persist beyond the period ending 31 December 2021.

The hotel currently operates 564 hotels however all but a few have remained closed during the lockdown, with some remaining open to support care workers.

Travelodge is owned by investment firms including Goldman Sachs, Avenue Capital and GoldenTree and has £100m in cash reserves. Its shareholders have pledged to inject up to £40m in new equity into the business and raise £100m in new debt as part of a turnaround plan.

There are no proposed hotel closures or permanent rent reductions. Prior to the outbreak of COVID-19, Travelodge began the year with a record level of cash reserves and delivered five straight years of strong growth, outperforming the midscale and economy sector and its peers.

However, the COVID-19 outbreak has had a significant impact on the broader UK economy and the hospitality sector in particular.

The CVA proposal includes: · • No planned hotel closures and no permanent rent reductions · In the period from the successful conclusion of the CVA until 31 December 2021 • Landlords will be paid £230m in rent, being approximately 62% of the contracted sum due • A temporary reduction to landlord rents of up to £144m, equivalent to 2-3% of the total rent due under the remaining lease term • The proposed temporary rent reductions will cease at the end of 2021 and landlords will return to 100% of contractual rent levels from the start of 2022

At Point A Hotels, we have partnered with an independent Health and Safety consultant to ensure that we are doing everything we can to put our guests’ minds at ease.

Without a doubt, hoteliers are experiencing their biggest challenges to date in the face of COVID-19.

The pandemic has caused the world to stop in its tracks and reassess plans and preparation for the year. It will continue to test business during the period of re-opening and further beyond, as the world comes to grips with the prospect of a global economic downturn.

The travel and tourism sector has been one of the hardest hit, with the majority of borders closed to international travel and domestic lock downs still in place across the globe. In addition to the uncertainty brought about by the pandemic, we anticipate that the eventual need to increase supply will put pressure on brands to formulate clear positioning statements in an already cluttered market. This will be even more important in a market which we expect to become increasingly price driven as we exit lockdown and prepare for the ‘new normal’.

As we at Point A Hotels look ahead to plan for what the future holds post-pandemic, it’s clear that marketing will play an important role in encouraging potential guests to feel confident about booking their stay. With the Government revealing a roadmap for the UK’s exit strategy, indicating that doors might be able to open in July, these are some of the factors and tactics we are considering to help re-establish ourselves once lockdown restrictions are lifted.

BUILDING CUSTOMER CONFIDENCE Reassuring guests of health and safety protocols will be the most important task to tackle with mar-

As part of this process, we are preparing for our front of house operations to be fully equipped with safety screens on the front desk, physical floor markers to enforce social distancing, installing hand sanitisation stations, and temporarily closing or limiting communal areas.

Operationally we will incorporate additional measures to ensure procedures are as thorough as possible – we will endeavour to put in place a ‘buffer zone’ between rooms, and our guests will have the option to ‘opt-out’ of room cleaning during their stay if they don’t want anyone else to enter their room.

Our greatest marketing asset to reassure guests post-pandemic is our owned channels. Once our proactive precautions have been finalised, and government guidance has been clarified, we will move to clearly explain our decisions to potential and previous guests via a dedicated Health and Safety page on our website and social channels including Facebook, Instagram and LinkedIn. Once booked in for their stay, guests will be met with clear communications about the social distancing measures when checking in, and find additional information awaiting them in their room.

Prepare for the staycation boom Evidence from previous records tell us that ‘staycations’ and domestic travel are traditionally resilient to economic downturns, and with international travel still heavily restricted – and likely inaccessible, we expect to see a significant rise in this type of holidaying.

We anticipate that consumers will be more costconscious than ever post-pandemic – and our offering is based on affordability without having to compromise on quality, prime location or comfort of their holiday accommodation.

Guests will likely be looking for complete holiday package experiences from their domestic city breaks or rural retreats on a tighter purse - so we are focussing on developing relationships with valued and trusted organisations to allow a full-service experience, with guests able to choose how and where they spend to build their dream staycation.

At Point A, we already have our A-List loyalty membership and partner network in place, built up of the best local businesses near each of our hotels.

The initiative allows guests to tap into the boutique services of the community at a discount, while feeling good about supporting local businesses. Whether it be a great coffee, a discount on dinner, complimentary gym session or the spa recovery afterwards; these thoughtful perks help us build out our overall offering to encompass far more than what you would expect from a low-cost inner-city hotel.

KEEPING POSITIVE The current situation also presents a great time to give back. Key workers across various sectors are putting themselves at risk to travel to work and facilitate what remains of our daily regimes and protect those most vulnerable in hospitals.

To show our gratitude, we offered 50 rooms so that the friends and families of key workers can nominate their loved-ones for a free two-night stay at any of our locations, available until the end of year. We utilised our social channels to put the call out for nominations as well as to our A-List members, and the engagement rates we received were phenomenal. We received so many amazing stories that we gave away closer to 150 rooms.

We are continuing to look at further opportunities to show appreciation to those that have put themselves in the front line during this hugely challenging period.

These are difficult and unprecedented times for the sector, however we must face the issues headon and find solutions as the hotels industry plays a significant role in the revival of the UK travel and tourism economy. The sector has survived previous challenges and thrived and we remain confident that we will bounce back once again.

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Get Britain Brewing Again!’ – Government Green Light Needed To Guarantee Fresh Beer In Pubs For Re-Opening The British Beer & Pub Association, the leading trade association representing brewers and pubs, has today called on the Government to ‘Get Britain Brewing Again’, by giving the UK’s 2,000 breweries sufficient notice and a definitive date for when pubs will re-open, enabling them to brew fresh beer and get it into pubs ready for their re-opening.

The trade association has said that pubs will need a minimum of three weeks – but ideally four weeks – notice to allow them sufficient time to prepare to re-open.

Failure by the Government to give clear and definitive notice could risk pubs reopening without enough fresh draught beer.

It means that the Government would need to confirm by 13th June at the latest if pubs will re-open from July 4th, as has been indicated in the Government’s roadmap.

Pubs need to give sufficient notice to furloughed staff that they are required to return to work. They also need time to ensure equipment and systems are operating and cleaned to necessary standards, as well as enabling the clearance of pub cellars and the replacement of beer.

Brewers will need the time to scale-up their operations to start re-supplying pubs with fresh beer. Real ale, a style unique to the UK, takes around three weeks to brew. Lager typically takes longer than ale.

New figures unveiled by the British Beer & Pub Association today show that overall beer sales in the UK for the month of April fell 24% on the year before. Beer sales in pubs were down 100%. Although off-license beer

sales from shops and supermarkets increased by 39% for the month on the year before, this was not enough to make up for the complete shutdown of the pub trade.

The closure of pubs has seen many breweries stop making kegs of lager and casks of ale during the lockdown – focussing on bottle and can production instead. However, for pubs to re-open with fresh draught beer, brewers will need to pick up the empty kegs and casks kick start their keg and cask production again imminently.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We must get Britain brewing again to ensure our pubs re-open serving the fresh draught beer we love so much! It would tragic if pubs were to re-open without sufficient draught beer that so many beer drinkers and pub goers have missed these last few months.

“The Government must give sufficient notice to our sector by confirming a definitive date when pubs will be allowed to re-open. At least three weeks’ notice is needed, ideally four, to ensure enough draft beer can be brewed and be ready to go into pubs for when they re-open. That means the Government must confirm by 13th June if pubs can definitely re-open on July 4th as indicated in their roadmap for unlocking the economy. “ Our pubs and breweries are desperately in need of this clarity. Beer sales in pubs were zero in April meaning that total beer sales were down by 24% in April, so it’s imperative we get brewing our world class beer again and re-open pubs as soon as possible. This will save pubs from permanent closure and protect the vital local jobs pubs and breweries support across the UK.”

Losses at UK’s Top 100 Restaurant Groups Jumps 94% to £151m

Losses at the UK’ Top 100 restaurant groups increased 94% to £151m last year, growing from a loss of £78m the year before according to research from UHY Hacker Young.

could reduce the attraction of going to a restaurant, leading to lower footfall.

and making further redundancies, especially once the furlough scheme comes an end.

Additional costs that restaurants may incur if they reopen include:

The Top 100 restaurant groups have seen losses worsen in recent years (see graph below) and this trend is expected to continue as restaurants grapple with the difficulties of reopening whilst meeting social distancing guidelines.

• Hiring experts to conduct extensive risk-assessments to ensure that social distancing rules are safely enforced • Bringing professional cleaners in more regularly to clean each premises • Providing hand sanitizer for customers and PPE for staff • A move from cash to contactless payments only. Some restaurants may need to invest more money into card machines which will incur transaction fees In addition to fears over whether it will be financially viable to reopen on 4 July, many restaurants will also be concerned about the payments they will have to make when rent holidays come to an end on 30 June.

The use of Company Voluntary Arrangements (CVA) could become more prevalent as restaurants look for ways to survive. CVA’s involve agreeing payment of debt with creditors over a fixed time period, in order to continue trading.

The Government has announced that restaurants could be allowed to reopen on 4 July, although this would be at a reduced capacity to ensure social distancing.

Industry groups have since been lobbying the Government for more practical social distancing rules to ensure it is still financially viable for restaurants to reopen. For example, a reduction to a 1m gap between customers, rather than the proposed 2m.

Additional precautions that restaurants may need to put in place include Perspex screens at the bar and providing PPE for staff.

However, there has been push back against these measures as they

Wave of insolvencies expected A wave of insolvencies within the restaurant sector is expected later this year, the research expects. In order to remain solvent, a number of restaurants are likely to look at reducing branch estates, cutting menus

Peter Kubik, partner at UHY London office, says: “The restaurant sector has been put under huge pressure by this crisis and the lockdown.

The sector really needs the Government to formulate proposals that will help the sector bounce back as quickly as possible.”

“Flexibility on social distancing rules will therefore be key in both ensuring customers enjoy their experience and restaurants remain profitable.”

“Restaurants face big upcoming bills to deal with the post-lockdown period. It is essential they start putting in place cash management measures as soon as possible to ensure they have enough working capital to meet them.”

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Don’t Just Listen to the Noise - Make Your Own!

Noel Allen is the Founder and CEO of Noisy Snacks, the award winning, innovative snack brand (www.noisysnacks.com) ence. That means showing your heart and letting them know that withI take so much pride in MEMORABLE EXPERIENCES

the resilience of this industry, and I know that, despite the pain, it will bounce back with renewed vigour when the time comes. Once we’re through this first wave and we see the flashes of sunlight shining through, owners and managers need to start thinking about how to re-enter the market.

DO IT NOW. Think about how you are going to reopen your business. Learning from China, we know that there may be some reticence at first, on the part of the customer, to return to their old ways. The industry will have to restore trust and entice people back in. Our customers will be excited and ready to spend their money and enjoy themselves. It is your job to convince them to spend it with you – that they will have a more fun experience with you than elsewhere.

Pub goers will want to come back with a bang and pubs, bars and restaurants will need to be ready to create noise in a memorable way as this will be a memory their customer will remember for years to come; “Where did you go for your first drink?” People will ask. It is going to be a special occasion. It’s an opportunity to show customers that you care about them and their needs. The key things that customers will be looking for are a huge welcome back and that ‘we have missed you’ message.

People are scared and almost feel locked away and every experience coming out the other side will be enhanced with excitement. They will look for the for memories they know their favourite drink, their favourite chair, but also what has changed, what is new that they can talk about and experience. A new amazing tasting beer snack, or new pub quiz.

SENSORY EXPERIENCE Why not add a bit of spice into their return by giving them the old, the new and what they missed. Establishments should consider re-runs of the events they missed; St Paddy’s Day or the European football championships. Give customers a message that connects with them at a deeper level. Think about all of their senses and giving them a sensory experi-

out them there is no you.

Think about the experience that you are going to give them now. The reopening of your business is going to be remembered by your customers as one of the happiest days of their lives.

COMMUNICATE Communicate now! You should thank your customers, and use all the channels that you have available to tell them what you are doing and what your plans are. They haven’t gone elsewhere, they are at home and most of them are looking at instagram, Facebook and other social media channels. Now is the time to make them feel important and as we move through the phases of the next couple of months they will be waiting to hear from you with your plans.

EXPERIENCE If you are able to, (and I know there is immense pressure on cash flow), refresh your stock with new innovative new products, new flavours, new snacks, and new drinks which will tantalise and interest people. Give yourself an edge by stocking something different with a reason for people to visit and try it out.

Above all don’t just listen to the noise – make the noise yourself!

Hospitality In A ‘Race Against Time’ As The FCA Prepares To File BI Insurance High Court Action The Financial Conduct Authority is moving quickly to file its action in the High Court to seek clarification on the interpretation of business interruption policy wording. The FCA released an update yesterday which identified the representative sample of policy wordings to be examined in the test case, as well as the insurers who have agreed to be involved in the action.

The FCA has given policy holders until 3pm Friday 5th June to comment on the representative sample. This has triggered a trio of hospitality heavyweights to call on policy holders in the sector who have had their business interruption claims rejected, to check the wording of their policies against the FCA’s sample , to ensure their wording is captured in the test case and the interests of the sector are fully represented.

Trade association, UKHospitality, which is already supporting Black and White Hospitality’s crowdfunding venture to have hospitality cases reviewed for challenge, have now partnered with leading international law firm, Taylor Wessing in relation to the FCA action. The legal expertise will add further valuable resources as the organisations consider

how the FCA court action impacts on the business interruption insurance claims of policy holders in the hospitality sector.

They are calling on hospitality businesses to act without delay, to provide details of their policy wording that might fall outside of the FCA’s 17 representative sample of policy wordings, announced on Monday.

The insurance sector has rejected the vast majority of hospitality firms’ claims against business interruption policies which were taken out in good faith, leaving many companies on the brink of financial ruin.

Richard Bursby, Partner at Taylor Wessing said “The FCA’s process for this action is moving at warp speed. This is necessary so that policy holders can quickly understand their position once the court clarifies some of the key issues around what is covered. The FCA are aiming for a hearing in mid-July. However, policy holders have just days to review their policies against the FCA’s representative sample. Taylor Wessing is proud to assist hospitality in this initiative, as legal experts in a sector that has been hardest hit hard by the pandemic and currently has had little by way of insurance pay-out.”

Rob Atkinson, lawyer at Black & White Hospitality, said: “We have been deluged with policies but now have this last chance to widen the scope of the court action – I urge any hospitality business that thinks it has a relevant policy to send it to us.”

Kate Nicholls, CEO of UKH added: “So many stakeholders have come together on this crucial matter. We now have a final sprint towards the deadline, to make sure that hospitality’s insurance plight is properly heard. A central ask of UKH’s #Fair4Hospitalty campaign is a resolution to insurance claims. With the support of leading law firm, Taylor Wessing, and Black & White Hospitality, we are urging all hospitality businesses to get in touch, so the industry’s voice is heard and any relevant wording not covered by the proposed test case is included.”.”

If your claim has been rejected, check your policy against the FCA’s representative sample here https://www.fca.org.uk/publication/corporate/bi-insurance-test-case-proposed-representative-sample-of-policywordings.pdf and if you feel that yours should be included in the FCA’s test case, or for more information, please email cv19@ukhospitality.org.uk with details.

Hospitality Resets as COVID Crisis Takes its Toll Issue 11

Almost 50% of hospitality operators expect to have the majority of the outlets open by September according to inside from CGA. 49% of operators anticipate having over 80% of the sites open, with 20% expecting to reopen between 61% and 80% of their estate at the same time.

The research also revealed that Britain’s hospitality market, which has been brought to a juddering halt by the COVID-19 crisis, will “tentatively begin to reboot” from July 4.

However, what shape that process will take now that the Government has given the green light, health conditions permitting, is still unclear.

The vast majority (96%) of business leaders in the pub, bar and restaurant industry are expecting a phased reopening for hospitality, although only a third (36%) believe they will eventually re-open all of their sites

for trading.

According to CGA’s Business Confidence survey of senior executives and entrepreneurs in the eating and drinking-out market, another third (32%) are already anticipating the need to permanently close sites, with the same proportion yet to decide on closures.

The poll, conducted at the end of April 2020, revealed that the vast majority (81%) of operators are already planning for recovery, with most considering a range of different scenarios, but almost all expect to see a much-reduced market in the future.

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Numerically, the independent sector remains the largest segment of the market, with 74,271 sites, almost two-thirds of the total, however in the last year, numbers of independent food-led businesses, including restaurants and food pubs, fell 2.6%; drink-led sites, including pubs and bars, were down 1.5%; and accommodation-led venues numbers dropped 8.8%. In addition, the leased pub segment declined 5.5% over 12 months.

“We are likely to see a cautious return to the sector, were likely to see footfall down and were likely to see sales down” said Karl Chessell, business unit director for food and retail at CGA.

In the last year, the report adds independently owned operations have borne the brunt of closures, while group-owned and operated pubs, bars, restaurants and hotels have grown in numbers, backed by corporate investment.

“There are going to be ongoing challenges even though it is very exciting that we have an open date to work to. Lots of operators are looking at new ways of working and have been very transparent about that, and that consumer communication will be very important” he added.

duty to be claimed back by brewers, who will then agree the means of reimbursing the customer

tive approach is preferred.

BBPA Launches Free Cross-Industry Platform to Destroy 70 Million Pints of Spoilt Beer and Reclaim Millions in Duty Pubs, bars, hotels and other businesses can pre-register to use platform at returnyourbeer.co.uk from this week The British Beer & Pub Association, the leading trade body representing Britain’s brewers and pubs has launched a cross-industry platform to enable participating brewers to manage the safe destruction of their brands in pubs and for the millions of pounds in excise duty from unsalable beer to be reclaimed and the appropriate and agreed recompense passed back to licensees.

Licensees with spoilt beer and cider in their cellars can access the platform by visiting www.ReturnYourBeer.co.uk via mobile, tablet or computer and creating a profile. Once their profile has been created they can follow guidance and instructions on the platform to seek permission from the brand owner to destroy their beer and cider in an environmentally friendly manner in compliance with local water authorities.

Licensees can also record destruction through the platform enabling

By using the platform, businesses such as pubs, hotels, bars and clubs will be able to destroy draught beer and cider that has become spoilt as a result of the COVID-19 lockdown and free up space for fresh deliveries, enabling them to restock and get cellars ready for re-opening.

Brewers who have signed-up to the platform to list their brands and suppliers include Budweiser Brewing Group UK&I, Heineken, Molson Coors, Carlsberg, Asahi and Marstons, C&C (excluding Tennants), St. Austell, Adnams, Timothy Taylor, Innis & Gunn, Black Sheep and JW Lees.

More brewers are expected to join the platform, making it even easier for licensees to help clear their cellars and re-stock in preparation for re-opening.

Originally created and developed as a concept by Budweiser Brewing Group UK&I, the site has been handed over and further developed as a wider industry platform by a BBPA steering group composed of brewers and pub operators.

From launch, the site will be administered on behalf of the sector by the British Beer & Pub Association. Whilst the site has been developed for broad use across the sector, licensees who run a Managed or Leased & Tenanted pub are reminded of the need to check with their pub operator first before attempting to use the site to clarify whether an alterna-

As many as 70 million pints of British beer from UK pubs will have to be destroyed after they were forced to shut due to COVID-19. Being able to reclaim excise duty on this beer will be worth tens of millions of pounds to the on-trade.

Pubs were amongst the very first businesses to be shut down due to COVID-19 in the UK, having been ordered to shut on March 20th. They will not open until 4th July at the earliest according to the Government’s recently published roadmap. That time period will mean that much of the beer left in storage in pubs will be spoiled or out-of-date by the time they re-open.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We’re encouraging businesses with spoilt beer they need to destroy to visit www.ReturnYourBeer.co.uk and pre-register. The platform will provide guidance and instructions necessary to destroy beer, as well as crucially recording that destruction to enable duty to be claimed back on it. We estimate this could be worth tens of millions of pounds of credit flowing back to pubs and the wider on-trade. Crucial at this hugely challenging time.

“This cross-industry platform is free to use and should help businesses of all shapes and sizes who serve draught beer as they re-stock and refresh ahead of re-opening.”

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Food requirements are changing

Make sure you’re ready to deliver.

All legislation continues to apply to food businesses that are operating. New requirements to manage the risk of infection from COVID-19 have also been introduced.

If you have employees then you have a general duty to ensure the health, safety and welfare of your employees as well as members of the public (customers).

Business Companion’s new booklet, free to download, will help you stay on top of the requirements you need to meet to protect your business and your customers.

Download for FREE today www.businesscompanion.info/focus/coronavirus

Coronavirus bulletin

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Food

Issue 11

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Project Pint Launches to ‘Free the Pint’, Allowing People Back to Pubs public, and government, that our pubs, bars, restaurants and clubs are part of the fabric of British life – a cornerstone that is now imperilled.

An investor from the BBC’s Million Pound Menu programme has launched a grass-roots campaign that celebrates the nation’s love of pubs and pints, and promotes a swift and safe return restaurants and drinking venues.

Serial bar entrepreneur and Draft House founder Charlie McVeigh has launched #ProjectPint, a positive campaign to promote a safe re-opening of pubs, bars, clubs and restaurants, with a campaign centre-piece petition asking the government to ‘Free the Pint’ – to allow all eating and drinking venues to re-open, and to take care of their customers, whilst adhering to social distancing.

Project Pint has three key asks of government: 1. We want Britain's pubs, clubs, bars and restaurants back. Like they were.

As soon as possible, when it’s safe.

2. We want to allow the 3.2m people who work in pubs, clubs, bars and restaurants to keep their jobs and play their part in rebuilding our communities and restoring our economy to health.

3. We want to let hospitality operators do what they are best at: being responsible for keeping customers and staff safe. They are the experts at running our pubs, bars, clubs and restaurants and are required by existing

Finally, Project Pint will aim to combat FOGO, or the Fear of Going Out, which pub operators say is one the key threats to the sustainable relaunch of our community venues. Surveys continue to show that a significant proportion of the British population fears that they are at risk by going to public places. Project Pint aims to demonstrate by communicating the industry’s plans for re-opening that the people who run our community venues are best placed to ensure that they are safe in line with their existing legal responsibility.

law to protect customers from harm. Let’s let them get on with doing just that.

The campaign will launch by inviting pub goers and pint lovers to sign a petition calling for the swift and safe return of pubs here: https://www.change.org/p/uk-government-free-the-pint Of equal importance, under the banner ‘Let the Pint People Speak’, #ProjectPint will be giving a voice to everyone who misses their community pub or neighbourhood bar, and will encourage them to tell their stories on the campaign’s social feeds, using the hashtags #ProjectPint and #FreeThePint. This element of the campaign will seek to remind the

Campaign founder Charlie McVeigh said: “With the forced closure of our community pubs, bars, restaurants and clubs we have lost something incalculable from British daily life. It is essential that we get them back open absolutely as soon as it is safe, to start to repair the immense social and economic damage caused by CV-19 and lockdown. The longer venues remain closed or subject to restrictive distancing regulations, the less likely it is they will ever be able to re-open and trade sustainably. It would be a tragedy if hard-hit communities were to lose their community hubs even while they are only just beginning to emerge from the 9week lockdown.”

The campaign has the support of breweries and hospitality operators, as well as UKHospitality, the industry’s trade body.

For more information visit www.projectpint.uk and follow the handle @projectpint2020 on Instagram and Twitter.

Tip Chop: Restaurants Face Losses of £482 Million in Cashless Society Restaurants could face losses of more than £482 million in a cashless society, according to a new study from financial analysis experts.

According to the research, two in three (63%) consumers would avoid tipping if they couldn’t use cash, equating to losses of £482,882,037 for restaurants based on a standard 10% tip.

Habitat Cafe in Aberfeldy was forced to go cashless after their local bank branch was closed down.

Speaking on their Facebook page about the reduction in tips as a result of contactless payments, they said: “Contactless cards now make up around 80% of customer payments (at least in our business). They are

fast and less bother than chip & pin or cash. Just hover and go. Our customers love contactless.

“Technology has begun to kill the tip. At least with chip & pin, customers had the option to add a tip onto the payment. But with contactless that is not possible, or at least not practical.”

Speaking of the findings, Nigel Frith, senior financial analyst at AskTraders.com, said:“It’s clear that a move to a cashless society is on the cards, as consumers have been encouraged to use cashless payments during the pandemic.

tips via cashless payment a clearer option.”

Clare Bailey is an independent retail analyst and she shared her advice for restaurants to mitigate their losses in light of a cashless society: “For those businesses who do decide to move to cashless, there are plenty of options. One is to start with the British Independent Retail Association; membership is free at the moment, and they offer lower cost payment options for small businesses.

“The net gains of that move could be positive; the ease of digital payments combined with the rise in challenger banks and payment-enabled devices mean it’s a more accessible payment method than ever before.

Yet the impact on those in service industries cannot be ignored.

“There are also the technologies that plug into the bottom of mobile phones that allow card payments, so even retailers without physical stores like market traders can have them. Or for those who are smartphone enabled, you can simply bump phones to take payment using things like Google Pay and Apple Pay.”

“To move with the times, either the hospitality businesses themselves, or those making use of their services, will need to change their behaviours - either continuing to allow a level of cash payment, or making

“When you talk about tipping, for example, there are forms of contactless tipping. The technology exists and if people move away from cash, those technologies will become more accessible.”

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CLH Digital

Issue 11

How Well Are YOU Protected? Part 1 – Hand Sanitisers

S. Awolesi, MSc, Senior Associate Member of the Royal Society of Medicine, Environmental Science Group Limited, Cambridge.

Roy Simmons, BSc, Senior Consultant, Environmental Science Group Limited, March, Cambridge.

There is no doubt that Coronavirus is the main topic of conversation these days. The number of deaths reported in the media, in the UK and worldwide is alarming, causing us all to take positive steps in protecting ourselves. So how do we make sure that we are adequately protected?

Firstly, government health officials and epidemiologists advocate ‘self-isolation’ and ‘social distancing’. Inevitably, daily tasks will bring some of us into contact with surfaces that are potentially contaminated with the virus. The advice is to thoroughly wash our hands with soap and water for at least 20 seconds. Washing with soap can inactivate viruses, especially the enveloped viruses such as Coronavirus, and it also has the added benefit of removing contamination from the skin surface (Fig. 1).

Additional protection from potential contaminated surfaces (eg deliveries) would be to wear plastic gloves, leave the package outside the premises and wipe with a dilute solution of bleach (or spray). Leave for 10 minutes and then wipe dry before opening. Whilst still wearing plastic gloves, carefully dispose of the wipes as bleach solution is corrosive and harmful to the skin. (Note: in order to care for the environment plastic gloves do not have to be disposed after a single use. They can be cleaned with running water, dried and reused by the same person).

In order to use hand sanitiser effectively, apply a small amount to the palm of one hand (read the label for the appropriate amount) and then rub both hands together so as to cover all the surfaces of your hands and fingers until your hands are dry (Figs 3 & 4).

Alcohol-based sanitiser acts by denaturing protein and dissolving lipid in bacterial cell walls and membranes. It also inactivates enveloped viruses and reduces the infectivity of some non-enveloped viruses.

The majority of hand sanitizers contain a combination of isopropyl alcohol (rubbing alcohol) and ethanol. The percentage of alcohol present in hand sanitiser is key to its efficacy – those with less than 60% alcohol will be less effective at killing micro-organisms, and will just reduce their growth. Many studies have found that sanitisers with an alcohol concentration between 60 – 95% are more effective at killing microorganisms than those with a lower alcohol concentration or non-alcohol-based hand sanitisers (Refs. 2, 3, 4, 5, 6).

In situations where washing facilities are not available and there is concern that hand contact has been made with a virus-contaminated object, the use of hand sanitiser (with the appropriate alcohol content) would be the best defence. These products are commercially available in various sizes and price (Fig. 2)

It is well known that many chemical substances and mixtures when taken orally or applied to the skin can have side effects.

This applies to hand sanitiser solutions as well. With repeated use over a long period of time, the active chemicals in these products can be absorbed through the skin. In sufficient quantities, they enter the blood stream and accumulations can occur such as to affect the normal functions of the body’s metabolism in liver and kidneys. The toxic effects of both ethanol and isopropyl alcohol (IPA) are well documented in ECHA (Ref. 7) registered chemical listings. The toxic effects of IPA are many times higher than that for ethanol alcohol, so the informed choice is obvious in favour of ethanol.

USE OF HAND SANITISERS Hand sanitiser is a gel or foam that is marketed as a biocide and is also effective for certain types of virus. It is used as an alternative to hand-washing and is commercially available either as sanitiser that is alcohol-based or sanitiser that is alcohol-free. Approved formulations of these products are given in a publication from the World Heath Organisation (WHO) (Ref. 1).

A study (Ref. 8) reported an extensive survey of 18 retail chains (supermarkets, drug stores, general retailers, specialty shops) and exposed a substandard product at all three stores of a deep-discount chain. The marketing profile of deep-discount chains suggests that poorer segments of the community may be more at risk when it comes to the purchase of inadequate antiseptic gels. Moreover, products containing 40% ethanol may be stockpiled in homes and offices.

However, it was noted that the less common brands of

antiseptic gel did not state the alcohol content online. It is important that educational efforts should emphasize that effective sanitisers must be of a sufficient alcohol concentration. Consumers should be alerted to check the alcohol concentration in hand sanitisers because substandard products may be marketed to the public.

The high demand for hand sanitisers at the present time means that the public may purchase these products, and due to the marketing, advertising and statements made on the product labelling, believe them to be substitutes for the conventional hand sanitiser products.

CHECKING FOR PRODUCT SAFETY AND EFFECTIVENESS It is vital that the manufacturer ensures that products on the market are effective and do not pose an unacceptable risk to people or the environment. The HSE has highlighted (Ref. 9) the fact that biocidal hand sanitisers that are made available in the UK to help protect people during the Coronavirus outbreak must be safe and effective.

So how can consumers know what chemicals are in a certain product?

A starting point is to request a Safety Data Sheet (SDS) which the supplier or manufacturer is legally obliged to issue to the end users. This is formalised today by the internationally accepted Global Harmonised System (GHS) (ref. 10). The document procedure and the details contained therein is directed by the United Nations. The information given in various sections of the SDS affords the declaration of a product’s hazardous classified contents along with other notations on any toxic properties and exposure limits.

For hand sanitisers that comply with WHO formulations, Section 2 of the SDS should declare the product classification as highly flammable liquid and causing serious eye irritation. If the SDS is GHS compliant, Section 3 should list the main hazardous components and should include the name and concentration of the alcohol used in the product. If the level of alcohol declared is less than 60%, then the biocidal and virucidal level of protection will not be as effective as when the alcohol is more than 70%.

Part 2 in this series will address protection values associated with, Face Masks and Face Visors.

References 1. World Health Organisation Publication. Guide to local Production: WHO -recommended Hand rub Formulations. Revised April 2010. https://www.who.int/gpsc/5may/Guide_to_Local_Production.p df 2. Todd ECD, Michaels BS, Holah J, Smith D, Grieg JD, Bartleson CA. Outbreaks where food workers have been implicated in the spread of foodborne disease.

Part 10. Alcohol-based antiseptics for hand disinfection and a comparison of their effectiveness with soaps.external icon J Food Prot.

2010 Nov;73(11):2128-40.

3. Pickering AJ, Davis J, Boehm AB. Efficacy of alcohol-based hand sanitizer on hands soiled with dirt and cooking oil.external icon J Water Health. 2011 Sep;9(3):429-33.

4. Pickering AJ, Boehm AB, Mwanjali M, Davis J. Efficacy of waterless hand hygiene compared with handwashing with soap: a field study in Dar es Salaam, Tanzania.external icon Am J Trop Med Hyg. 2010 Feb;82(2):270-8.

5. Coronado GD, Holte SE, Vigoren EM, Griffith WC, Barr DB, Faustman EM, Thompson B. Do workplace and home protective practices protect farm workers? Findings from the “For Healthy Kids” study. pdf icon[PDF 17 – pages]external icon J Occup Environ Med. 2012;54(9):1163-9.

6. Kampf G, Kramer A. Epidemiologic background of hand hygiene and evaluation of the most important agents for scrubs and rubs.external icon Clin Microbiol Rev. 2004 Oct;17(4):863-93.

7. ECHA. European Chemical Hazard Association, Helsinki, Finland. https://echa.europa.eu/ 8. Reynolds SA, Levy F, Walker ES. Hand sanitizer alert [letter]. Emerg Infect Dis [serial on the Internet]. 2006 Mar [date cited]. http://dx.doi.org/10.3201/eid1203.050955 9. https://www.hse.gov.uk/news/hand-sanitiser-manufacturesupply-coronavirus.htm 10. https://www.unece.org/fileadmin/DAM/trans/danger/publi/ghs/ ghs_rev04/English/ST-SG-AC1030-Rev4e.pdf 6 Figure 1: Hand washing with soap & water Figure 2: Examples of hand sanitisers 7 Figure 3: Application of a hand sanitiser Step 1:Apply a palmful of the product in a cupped hand Step 2: Rub hands palm to palm 8 Step 3: Right palm over left back of hand with interlaced fingers Step 4: Palm to palm with fingers interlaced Step 5: Back of fingers to opposing palms with fingers interlocked Step 6: Rotational rubbing of left thumb clasped in right palm and vice versa Step 7: Rotational rubbing, backwards and forwards Step 8: Once dry your hands are sanitised with clasped fingers of right hand in left palm and vice versa Figure 4: How to sanitise your hands

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CLH Digital

Issue 11

Doors Closed, DMs Open! - Using Marketing Communications to Help Survive COVID-19

By Jaime Gee, Managing Director, Jam_, a leading marketing communications agency The COVID-19 crisis has no doubt hit the UK’s hospitality industry harder than most sectors.

Although the situation is changing on a daily basis, the outlook could appear bleak for many independent or smaller businesses as they prepare to weather this storm.

SURVIVING CRISES - CAN WE COME OUT STRONGER? Business owners are understandably worried and unsure about what the future holds, but it’s important to remember that it is in everyone’s best interests for UK hospitality businesses to weather the storm as best they can, and come out of this situation intact and ready for the next chapter.

According to UK Hospitality, the hospitality industry contributes more than £120bn a year to the UK’s economy, and over 3.2 million people work in pubs, bars, restaurants and hotels, making it the third largest sector for employment.

Although the COVID19 crisis has hit the sector quickly and with unprecedented force, this is not the first time that the UK’s hospitality industry has been pushed to its limits. The recession, kick-started by the collapse of Lehman Brothers in 2008, had a devastating effect worldwide on many businesses.

For the hotel sector, 2009 represented some of the worst declines in history, with large YOY profit drops recorded in many major cities in Europe.

However, numerous markets were quick to recover, with hotels in London recording growth of 14.1% YOY in 2010 (Source: HotStats).

Turning attention to Britain’s pub sector, the recession hit around the same time as the smoking ban, and at a time when a leap in tech had led to the social media landscape ramping up and replacing more traditional ways of socialising with friends. For many, this was a perfect storm that meant the closure of outlets and the loss of jobs, but others rode the storm and even thrived. And, although this situation is very different, there are lessons we can learn from the survivors.

UNIQUE ROLE OF THE HOSPITALITY INDUSTRY Although the current crisis cannot be downplayed, resilient outlets and owners can do all they can to weather the storm and prevail. After all, Britain's hospitality outlets play a unique role in providing an environment for friends and families to enjoy dining, drinking and socialising and - after weeks or even months of social isolation or distancing - the sector will

surely be pivotal in combating the loneliness, anxiety and disconnection caused by COVID19.

With this in mind, here are six ways that owners and managers can use communications to get ahead at this time of crisis: 1. Keep your audience engaged with social media Social media can sometimes be seen as a “nice to have” for smaller businesses, or you may neglect your platforms due to time constraints or lack of knowledge.

During this time of crisis, your social media can be used as the main channels to communicate with your customer base and keep your business front of mind. As many people stay off work, work from home or self isolate, they will rely more and more on social feeds for communication as well as information and entertainment.

We have compiled a handy list of ideas to help your hospitality business use social in the best way, including video content ideas, recipe uploads, sharing beautiful photography and more.

2. Get ahead with free tools There are a host of free social media tools to help maintain a strong social media presence, that help you create and schedule engaging posts.

Facebook for Business is a great platform for not only scheduling your posts, but seeing what your customers engage with the most.

If you’re struggling to get through customer queries or want to join in with trends, Tweetdeck is the perfect free extension to your existing account.

And when it comes to managing everything in one place, from scheduling to replying to comments, Hootsuite offers the most comprehensive free software.

Here’s more detail to our recommended free tools.

3. Take the time to up-skill It’s rare to find the time to upskill yourself and broaden your knowledge in other areas as a hospitality owner, so take any quiet time to do just that with free Google garage courses or free online tutorials and downloads. Look for courses in digital marketing, PR, social planning and content writing, all of which will help you to push your business and promote your services when things pick back up again.

Interestingly, since the situation began to unfold and more people have been forced to self isolate, searches for Webinars have rocketed, according to Google trends.

Another good idea to take this time to get some amazing photography of your products and your venue - either do them yourself or (if possible) consider using a local photographer who will be looking for work to replace cancelled events and may offer you a good deal.

4. Crisis communications - keeping everyone informed In times like this, it’s a good plan to update your website and social feeds regu-

larly with informative posts letting your customers and other stakeholders know how you are handling the crisis and what you are doing from an operational perspective; if you are closing, cancelling events, what your staff or supplier policies are, if you can honour any vouchers or competition wins, and how you are supporting the local business landscape.

If you are unsure of how to approach this, you can download a statement template here.

5. PR - keeping your voice heard in the crisis As a business owner, you will no doubt have strong opinions on the unfolding situation, the government response and how it all affects the sector. Consider sticking your head above the parapet and commenting on the crisis. Offer comment and insight to local newspapers, industry publications and trade websites.

You can also share your thoughts on platforms such as LinkedIn and Twitter, and engage in other conversations too, to ensure your voice is heard during this crisis.

6. PR - being creative to ride out the storm There may not seem to be much positive news about at present, and it can feel a tad tricky to navigate the landscape to ensure that your tone is sensitive, but at the same time, the news outlets still require content - and uplifting stories or information about products and services might be exactly what’s required.

Keep your target media up to date with news stories about any initiatives you are taking part in, charity or community work and any news about how you may be tweaking your offering to provide new services in light of the situation - offering take out food for example - or discount vouchers for future meals or drinks. In fact, the government has announced that it is relaxing rules to allow restaurants and other outlets to become hot food takeaways during the crisis, and many local groups of businesses are pulling together to offer heavily discounted vouchers for future use to customers, to keep the money flowing.

A steady stream of relevant, authentic news will keep your business front of mind with consumers and stakeholders, helping you to push through the crisis and - hopefully - come out stronger when we emerge.

GET HELP WHERE YOU CAN As well as keeping your communications regular, consistent and bold, keep abreast of what the government is doing to help the hospitality industry though this unprecedented time. At the budget, the Chancellor promised £20 billion of business rates support and grant funding to help the most-affected firms manage their cash flow through this period, which includes giving all retail, hospitality and leisure businesses in England a 100% business rates holiday for the next 12 months, increasing grants to small businesses eligible for Small Business Rate Relief from £3,000 to £10,000, and providing further £25,000 grants to retail, hospitality and leisure businesses operating from smaller premises, with a rateable value over £15,000 and below £51,000. Keep an eye out on the official Gov.uk website here.

Incredibly, tech giant Facebook has also promised $100 million in grants to small businesses over the next few months. You can find out more here.

And now, more than ever, it is imperative that your social media presence remains active. Staying visible and connected to your followers will keep customers engaged even when you’re not online. Which is why we here at Jam have compiled a free social media toolkit, to provide you with step-bystep instructions on building an engaged following on social media.

Download it, give it a go and let us know how you get on: https://wearejam.agency/covid-19-toolkit/

Issue 11

CLH Digital

17

SIBA Urge Consumers To ‘Support Small Breweries, Buy Independent Craft Beer’ With New Social Media Campaign Building on the success of their independent craft brewer seal SIBA have today launched a brand new consumerfocussed campaign that asks people to support the future of small breweries by opting for independent craft beer.

It’s the first consumer-focussed advertising campaign undertaken by the trade association, and comes as online beer sales and local delivery services from breweries and pubs continue to increase in popularity.

James Calder, SIBA Chief Executive says the campaign will drive customers towards the Brew2You beer buying app and website, which was launched in partnership with CAMRA earlier this month, “We are putting our money where our mouth is and encouraging thousands of beer lovers across the UK to engage with the Brew2You app and ultimately to support small breweries at this difficult time by buying independent craft beer. As well as a full advertising campaign we will be encouraging breweries themselves to get involved on social media too.”

Breweries, publicans and representatives from across the beer and brewing industry are being encouraged to use the hashtag #Here4IndieBeer and will even be able to tag their Instagram and Facebook stories with digital stickers, including SIBA’s Independent Craft Brewer seal, simply by searching ‘SIBA’ or ‘Here4IndieBeer’.

“We’re making a a range of social media content and graphics available to independent breweries to help spread the word about the importance of independence, but we also want consumers to be able to tag their posts which feature independent craft beer, which is why we developed the social stickers and a Facebook profile photo frame which they can use.”

The campaign launched last week and will run for an initial period of three months in an effort to further boost beer sales for independent breweries who have been left high and dry by lockdown. Earlier research from SIBA showed that despite impressive growth in online beer sales (on average 55% across independent breweries) beer sales are still down a massive 82% overall.

Emergency Solutions Service Launched for Hospitality Sector to Re-Open Under Covid-19 Restrictions Hospitality outlets planning on how to reopen with social distancing and new safety measures in place can now receive support straight through their letterbox thanks to the introduction of a new service.

With the Prime Minister’s announcements so far lacking specific details on re-opening requirements, the hospitality industry is urging leaders to give more advice on what measures may be put in place for re-opening.

It is expected that social distancing measures will play a significant role in how and when businesses can re-open. Many hospitality businesses are concerned that they will not be able to re-open quickly enough to survive if they don’t know soon what they will need to do to adapt their business.

In the absence of government guidance Design Equals, an agency network of creative experts for the hospitality industry, has launched a support service which will provide on-going business advice from its community to the industry as it navigates the roadmap of re-opening now we are on the ‘downward slope’ of the Coronavirus.

Katie McCarthy, founder and design director at Design Equals, is behind some of the North’s most well-known hospitality interiors, including

Albert’s Shed in Manchester, The White Horse and 1539 at Chester Racecourse, Baha in Bowness-on-Windermere and Cheshire’s King Street Kitchen.

She said: “The industry has unexpectedly evolved, almost overnight, due to Covid-19. The way our customers must experience dining out will not be the same for some time, maybe never even the same again. We urgently need to know what regulations will be put in place by the Government and until then, we are learning from our European counterparts who are a few weeks ahead of us and working to cascade that information to businesses in a simple, creative way.”

There are three boxes for businesses to choose from with each offering different levels of guidance, each addresses the main areas of priorities being safety, space and style.

The entry level ‘Help Hospitality Heal’ support box (RRP £111) is a oneoff purchase which provides an extensive guide on preparing and prioritising your space for re-opening.

This includes access to a one to one consultation with a designer to discuss space, cost effective solutions such as revised use of seating arrangements, flow of operation safe spaces and flexible partitions for creating safe distancing.

For those wanting to keep abreast of the latest guidance and advice regarding Covid-19, the company will be working with partners in the hospitality industry, to provide a monthly ‘Back to Business’ subscription box (RRP £59.99 per month) that will land directly on your doorstep. This will include research and examples from European countries who are re-opening establishments with new laws in place, with the UK expected to follow similar measures.

Each month will provide up to date advice guide covering the latest changes, provided by a team of experts. It will also share details of design, products and discounts to help you prepare for your re-opening. Advice will range from interior design advice to operational guidance and insights into individual business’ plans.

Katie added: “We wanted to launch a solution that would help hospitality owners prepare for re-opening, including being ready to open their doors whilst adhering to new guidelines. With little yet known about an exact return date from the Government, we need to act now to be ready to successfully re-open. Our message to outlets is whilst your doors are closed be open to change.

“We have an army of creatives who are working together to provide sensible, educated and affordable ideas for the industry which will arm them with the knowledge and products to a successful re-opening.

The full-service support kit (RRP £999) is a fully personalised business solution which is developed with you by a team of experts. Customers will receive three meetings with a dedicated DESIGN=creative team specifically selected with skill sets considered to the venue type.

“The industry has been hit hard, but we can’t dwell on that now, we can only be ready to welcome guests back through the door and for them to feel safe when they return.”

The team will define solutions as well as fast-track a programme of works tailored to your individual business needs.

For more information on the ‘Design Equals in Box’ solution enter your details at https://weare898548.typeform.com/to/bl3B9x to receive information or email weare@designequals.co.uk.

Cask Beer Essential To Pubs Post-Lockdown Issue 11

A survey conducted by the Campaign for Real Ale (CAMRA) reveals that UK pub-goers are missing cask beer during lockdown and would be much less likely to return to pubs that stop stocking beer from independent, local breweries once they reopen.

The survey of 22,000 pub-goers found:

generating over £25K in sales for the industry in just three weeks.

CAMRA is also petitioning government to introduce a ‘second wave’ financial support package for pubs and breweries, which will continue to be hard-hit months and years after lockdown restrictions are lifted.

“Our survey of tens of thousands of pub goers shows how intrinsic a pint of quality cask ale is to our pub culture. Unfortunately, it’s likely that cask beer will be the first expense cut from a struggling pub trying to re-open with social distancing measures in place.

CAMRA has been calling on beer drinkers to support independent breweries, cider makers and pubs buy purchasing beer and cider locally during lockdown.

The campaign has produced a map of nearly 3,000 pubs and breweries operating takeaway or delivery services during lockdown and has launched its Brew2You app, which allows customers to search for and purchase local brews in one place

Pub Shop Created in Record Time cessfully apply for a grant from the Community Services Fund to support their costs. As the Covid 19 crisis was announced Gill and Rob accelerated their three-month project into a matter of weeks tracking progress for their community on their Facebook and web pages.

A standalone shed has been built next to the pub, in the car park, and initially opened with stocks of bakery and dairy essentials that will build into a wider range of groceries and other locally sourced goods. The shop is unmanned during the Covid 19 lockdown so that customers can observe social distancing rules and operates a cash-only honesty box system. Items are priced in multiples of 10p to make cash payments easier.

Owners Gill and Rob Berry had approached Pub is The Hub earlier in the year for help and advice and had been able to suc-

19

CAMRA’s National Chairman Nik Antona commented on the figures, saying:

• Two-thirds (63%) are most looking forward to a pint of cask beer once pubs can reopen, even more than meeting with friends or having a meal • 68% won’t, or are less likely to, return to a pub that has stopped stocking beer from small or local breweries CAMRA’s latest figures follow on from a SIBA survey[1] which found that 65% of independent breweries have stopped beer production during lockdown and that there’s been an 82% drop in beer consumption since pubs closed – which means there is likely to be less cask and guest ale options when pubs reopen.

The St John Inn near Torpoint in Cornwall has opened a village shop in record time to support its community in lockdown.

CLH Digital

Gill explained: “We were fortunate in that we had most of the materials we needed to build the shop as the lockdown was announced. We worked hard during the early weeks in a stifling heatwave but managed to open with some very basic essentials.

When we come out of lockdown the shop will continue to serve the village with a wider range of stock and will complement our pub business.”

Gill and Rob Berry purchased the St John pub freehold in 2017 and have built back trade, after a three-year closure, to bring it back as the main hub of the village. They serve real ales and home cooked food, run regular events such as quizzes and beer tastings and have a small campsite for visitors.

Pub is The Hub advisor, Reg Clarke added: “Gill and Rob pulled out all the stops to get the essential village service up and running with such a quick turnaround. Beyond Covid they hope that this community hub will be a social meeting place to help fight isolation and loneliness.”

“The majority of consumers want to see their pub continue to stock a range of ales from small, local and independents brewers when they re-open, which is why we are calling on greater Government support to ensure this takes place. We also want to see pub companies support and stock real ales from small and local brewers once their pubs re-open, which includes allowing tied pubs to stock a greater range of locally brewed beers to help get the brewing industry back on its feet.

“Not only is this the right thing to do to help independent breweries to recover from lockdown restrictions, it will also help pubs to attract more customers who are looking for a decent range of high-quality, locally-produced beers.”

Young’s Plans August Reopening Pub operator Young’s is planning to reopen its pubs in August however pubs with larger outdoor facilities may open earlier. The pub group is also anticipating that the current 2 m social distancing restriction will be reduced to 1 metre by that time.

The firm, which has 276 pubs, the majority of which are centred around London.

Sending out a clear assurance the operator has also revealed that a thorough cleaning & sanitising regime will be in place.

The company reported the closure of its pubs for the final ten days of the financial year (which ended on 30 March) and the preceding downturn in trade resulted in an estimated £13.0 million shortfall in revenue, with a disproportionate impact on profits, estimated to be £7.7 million due to the limited opportunity for mitigating actions. Total group revenue up 2.6% to £311.6 million.

Managed house revenue was up 3.0% to £299.1 million. Patrick Dardis, chief executive of Young’s, said: “I am proud of the performance of our business this year despite the unique challenges that we have faced. These results demonstrate the continued strength of our strategy of operating a differentiated, premium and well-invested pub estate.

“We are grateful for the positive moves made by the Chancellor, extending the Job Retention Scheme to October and the £14.5 million relief we will receive from the business rates holiday to ensure that great businesses like ours survive these particularly tough times.”

"Backlash" Over Governments 14-Day Quarantine Rules Issue 11

A 14-day quarantine in the UK international arrivals has been described as “the wrong policy at the worst possible time” with “huge numbers of jobs at risk”.

Huw Merriman MP asked the Chancellor an urgent question on the economic impact of Covid-19 on the aviation sector.

Ms Tolhurst said that the Chancellor wrote to the aviation industry to detail aid “including the deferral of VAT payments, the covid commercial finance facility and the coronavirus job retention scheme”, and added that the Civil Aviation Authority (CAA) was working with airlines and airports to provide “flexibility” within these schemes.

As a result of the coronavirus pandemic, air traffic has fallen dramatically, with thousands of jobs at risk. There are reports that carriers such as British Airways and EasyJet are to make thousands of employees redundant and outsource large numbers of jobs.

The Minister said that the redundancies announced by EasyJet and British Airlines are “commercial decisions” that will be “distressing news” for those involved. She said that the Department for Work and Pensions were available to “help employees identify and access” support.

The Government also plans to enforce a 14-day quarantine for all incoming passengers (starting on 8 June).

She also explained that the Department for Transport have established an “aviation restart and recovery expert steering group” to address the issues facing the sector.

Huw Merriman MP asked the Chancellor for a statement on the economic impact of this on the aviation industry.

Kelly Tolhurst: “building blocks for recovery” Responding on behalf of the Chancellor, The Parliamentary UnderSecretary of State for Transport Kelly Tolhurst told the House that the Chancellor had responded to the pandemic with an “unprecedented package of measures” for the sector.

The Minister concluded: “With airports, airlines and other parts of the aviation sector, we are putting in place the building blocks for recovery.”

Responding to the Minister, Huw Merriman said that although layoffs were “inevitable”, he was concerned that some companies were using coronavirus as “justification to slash jobs and employment terms”. Mr

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Merriman highlighted British Airways, who have made 42,000 people redundant only to outsource 30,000 jobs on “inferior terms”. He called this “ethically outrageous”.

The MP asked the Government to “stop unscrupulous employers using the pandemic as a chance to slash terms and conditions”, and wondered if the Department for Transport could advise the CAA to reallocate landing slots away from companies who are downsizing and instead give them to carriers who are recruiting staff.

He also asked if the Government would amend the job retention scheme “to stop employers using it while simultaneously putting employees on redundancy notice”.

Mr Merriman called the quarantine policy the “wrong policy at the worst possible time” for the sector, and called for a review, as well as suggesting “bringing in air bridges from safer destinations, and developing an immediate exit strategy”.

He finished: “The situation is grave, but there is still time to save the aviation sector with further Government support and action.”

Bristol Hotels Focus on Thanking NHS Staff Two Bristol hotels are offering complimentary rooms to NHS staff in the city as a way of thanking them for their heroic efforts during the Coronavirus crisis.

DoubleTree by Hilton Bristol City Centre and Hampton by Hilton Bristol City Centre are, between them, offering 25 complimentary rooms to those most essential workers.

DoubleTree has been open since the middle of May providing accommodation for essential workers, and Hampton is due to re-open on Monday (June 8).

Between them, the two sites – both part of the Focus Hotels group – are now offering complimentary accommodation for NHS workers.

Both hotels are within easy reach of the BRI in the city centre.

It is hoped – subject to rulings by the Government – that the hotels may be able to start welcoming back other guests sometime next month.

In the meantime, they would be delighted to welcome NHS staff and have been working hard to ensure that their sites are as safe as possible.

Peter Cashman, Chief Executive Officer of Focus Hotels, said, “We have implemented the strictest guidelines in order to ensure the safety of our staff and our guests.

“Hotel teams have received training on enhanced cleaning regimes and, of course, social distancing measures are in place.

“We validate key worker status prior to, and on, arrival.

“We provide hand sanitiser stations throughout our hotels and have contactless check-in and check-out facilities.

“Anyone who takes up our offer of accommodation will also be able to have a free ‘Grab and Go’ breakfast.

“Lunch and dinner services are also available for guests to purchase,

with all food delivered directly to bedrooms.”

“Understandably, reducing the risk of spreading the virus, and doing everything possible to ensure the safety of staff and guests is a top priority.

“That’s why we’ve been working closely with the Hilton CleanStay initiative, which is a new program which aims to deliver an industrydefining standard of cleanliness and disinfection, and with Clifton Environmental Services.

“While we hope to be able to welcome many guests – old and new – in the near future, we are pleased to be able to offer these complimentary rooms now to NHS staff in Bristol.

“They have been at the very heart of the fight against this pandemic, and this is the least we can do for them.”

Accreditation Scheme Accelerates Re-Opening Plans for UK Hospitality Industry Over 1,250 hotels and accommodation providers across the country have already adopted Quality in Tourism’s (QT) Safe, Clean & LegalTM accreditation for cleanliness and safety to improve customer confidence in preparation of the lifting of lockdown measures.

The scheme is long established; created as a solution to differentiate between responsible operators compliant with regulation, and those that are not in the industry. Safe, Clean & LegalTM has recently seen renewed vigour in response to the current pandemic, with 700 additional enquiries being processed, which further demonstrate the commitment of the industry to keeping guests safe.

SilverDoor, the Short Term Accommodation Association (STAA), Best Western Great Britain and the Hotel Booking Agents Association (HBAA) are just some of the industry leaders adopting and endorsing the Safe, Clean and LegalTM scheme to ensure that accommodation is in compliance with standard procedures as well as updated covid-19 cleaning protocols to support re-opening to visitors.

With almost 80% of people in a recent survey identifying that it was ‘highly important’ or ‘important’ that any prospective property they visit in the future had a recognised accreditation for its cleaning; it is hoped that the further adoption of this scheme will allow the British tourism industry to re-open quickly and safely whilst giving the public the confidence to stay away from home.

Deborah Heather, director at Quality in Tourism, said “Our robust Safe, Clean and LegalTM accreditation scheme has been in operation since 2018 and is a proven tool that protects both guests and providers whilst driving accommodation standards. We have updated the scheme and introduced additional cleaning protocols surrounding Coronavirus to support the industry to re-open. Our accreditation scheme inspects accommodation providers against best practise guidelines and audits their application of new protocols, before being visited by a Quality in Tourism assessor and, if successful, awarding them with the marque that will reassure guests.

The application of industry regulations remains

Operators visiting The Pub Collective can submit questions to the expert speakers ahead of the interviews, which will then be addressed on the webinar.

Alternatively, operators who have specific topics on which they’d like advice, can submit their requests here. HEINEKEN will then aim to source expert

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Current figures include: • 500 independent hotels & accommodation providers across the UK, including the Channel Islands & Isle of Man • STAA, the Short Term Accommodation Association have been recommending Safe, Clean & LegalTM to their member agencies since March 2019 • SilverDoor apartments have 1400 property listings. The partnership was agreed in February 2020 with properties encouraged to sign up.

• Best Western Great Britain signed 297 Hotels in May 2020 in response to Coronavirus.

• HBAA, the Hotel Booking Agents Association signed a partnership deal in May 2020 where they recommended the accreditation to their agents, hotels & venues.

Eighteen97 has a 5 star Gold rating with Quality in Tourism (one of the first in Yorkshire to receive the accolade), owner Fiona Gardham said: “We moved to Quality in Tourism last year as we liked their modern approach to accreditation and felt it important that our guests can be reassured of their safety when staying in our property. Visitors so often assume the basics of insurance and cleanliness and it isn’t always the case. I am so pleased that the scheme has been updated to reflect the current pandemic and we can continue to reassure our visitors that we are safe to visit, as and when the time is right.”

Louisa Watson, Director of Marketing at Wyboston Lakes Resort, said: “Getting this accreditation is hugely important for Wyboston Lakes Resort. Ensuring our accommodation, meetings and events are safe and protecting our guests and team members is our first priority. We know things will be different going forward but they can still be good and this accreditation ensures that it will be safe too.

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Quality in Tourism has a Primary Authority partnership for Tourism with Cornwall Council. The partnership covers Environmental Health, Trading Standards and fire safety and ensures that QT members are kept fully up to date with regulatory changes and amendments that may affect their business, sharing best practice examples with them to ensure their efficiency.

guests on that topic and will open questions ahead of the webinar recording to visitors of The Pub Collective.

The episodes are hosted on the newly launched The Pub Collective site, open to the entire on-trade as an online resource for advice, government guidance and inspirational stories to support them throughout lockdown.

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inconsistent which is why we launched the accreditation scheme in 2018, but it has gained additional relevance following the Coronavirus outbreak. It is the only accreditation which includes a physical inspection and which does not award a marquee on the basis of self-certification by the accommodation provider.”

Heineken Launches ‘Keg Talks’ Webinars Featuring Independent Expert Advice HEINEKEN has expanded its on-trade support resource with a new series of webinars, offering expert advice to operators on navigating lockdown.

Called ‘Keg Talks’, the interviews see independent speakers and operators share their advice on areas ranging from government grants and advice on furlough, to ideas on how to adapt your business for delivery or takeaway. Each of the bite-size, 20-minute webinars are accessible in video and audio formats.

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Stephen Watt, on-trade sales director at Heineken UK, says: “As a business, we’re striving to do everything we can to support the On Trade during these difficult times. Part of this process is creating an open dialogue between us and our customers or licensees to identify the areas in which they need advice. The launch of this new series of webinars enables us to gather that feedback from operators and address their questions with independent experts.”

The first in the series features Vandana Dass – MD of Davenport Solicitors – who sheds light on the technicalities around furlough, as well as information on government grants and loans. With re-opening conditions still being drawn up, the next two in the series offer advice from Michele Civiera – MD of Civerinos – and Sam Ulph – CEO of e-commerce site, StarStock – on creating additional revenue streams through food delivery or takeaway services, both during and post lockdown.

Alongside the webinars, key tips and advice from each of the experts can be found at www.thepubcollective.co.uk/podcasts

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Scant Business At Europe’s Hotels Sends Profit To Historical Low Issue 11

April was a month of virtually no business volume for Europe’s hotels, as the coronavirus spread across the continent, prompting countries such as Spain, Italy and Russia to impose lockdowns in order to flatten the infection curve. The result was pain across the operating statement, with GOPPAR recording its historical low at -€17.86, a 132.0% decline compared to April of 2019.

With travel bans and mandatory stay-at-home orders in effect, occupancy fell by 69.7 percentage points YOY to single-digit levels, which, combined with a 44.1% drop in average rate, drove RevPAR down by 95.5%. The closure of F&B venues, as well as health clubs and spas, among others, thwarted the possibility of generating ancillary revenue to compensate for the rooms decline. As such, TRevPAR plunged 93.3% YOY. Expenses also reflected the volume slump. Total labor costs were down by 70.4% YOY, led by cuts in rooms (down 73.5% YOY) and F&B (down 76.4% YOY). Overhead expenses shrunk as well, by 59.2% YOY, mainly due to a 94.1% nosedive in credit card commissions and a 79.7% decrease in Sales & Marketing expenses. Profit conversion was recorded at -156.3% of total revenue in April, placing 189.3 percentage points below the previous year.

Hoteliers in Europe did a good job at containing the impact of vanishing revenue on profit, achieving a 14.5-percentage-point increase in flex percentage on a month-over-month basis, from 38.7% in March to 53.2% in

April. The flex percentage is an indicator that measures how efficient the operation is at saving costs to compensate for revenue declines. The higher the flex percentage, the better, as it shows that profit falls proportionately less than revenue. As a rule of thumb, a flex percentage of 50% is considered a good result in the industry, and achieving a level above that in such a short time is a testament to the quick reaction of hoteliers given the new paradigm.

MOSCOW About two thirds of Russia’s confirmed cases were concentrated in Moscow. In order to contain this, the government issued a nationwide “non-working month” in April, whereby nonessential businesses were ordered to close, and people were asked to self-isolate at home. The lockdown had a devastating impact on hotel profitability in the city, which recorded a 129.3% YOY drop in GOPPAR to -€20.71. This is the first profitper-room negative value in Moscow since HotStats started tracking data in the market.

With occupancy down by 73.1 percentage points YOY and average rate falling by 35.2%, RevPAR in Moscow plummeted by 94.1% compared to April 2019. The closure of all other major revenue-generating outlets meant that there was barely any ancillary revenue, resulting in a 93.6% YOY plunge in TRevPAR. Expenses were also on a downward trend in April. Total labor costs fell by

Drynks Ramp Up 0% NPD After Successful Visit to Dragons’ Den such as Peroni, San Miguel and Budweiser in terms of units sold, proving that consumers really do buy into those specialist, high quality NoLo brands.”

• Smashed Pale Ale is light and refreshing, a fusion of the traditional and modern. Caramel and hints of Toffee and finished with a modern American hop providing Tropical and Passionfruit notes. • Smashed Berry is a purple berry coloured sparkling fruit cider with a fruity, fresh, clean nose with hints of English cider. The taste is sharp and refreshing with a perfect balance of sweetness backed up with a strong forest fruit flavours followed by hints of English cider and a firm cider astringency to finish.

Fresh from their success on Dragons’ Den, Manchester alcohol-free craft brewery Drynks Unlimited is adding two new products to its Smashed range of 0% beers and ciders.

The independent British drinks business is expanding its Smashed portfolio with the addition of a new Smashed Pale Ale and the launch of its Smashed Berry cider in time for summer. Both drinks will be available in bottles and cans and will join three other truly AF drinks in the Smashed range; Smashed Cider, Smashed Citrus and Smashed Lager.

Richard Clark, Founder and MD of Drynks Unlimited said: “So much has happened since we appeared on Dragons’ Den in March. We launched Smashed in Booths and we’ve already overtaken big, established brands,

The current COVID-19 pandemic has presented an opportunity for alcohol-free brands to thrive as consumers look to refocus on their health and wellbeing. A third of people are drinking less alcohol since lockdown and this has created a buyers’ market where quality, innovation and excitement is being sought out.

Founder and MD of Drynks Unlimited, Richard Clark said: “Consumers are currently looking for quality alternatives to alcohol without having to sacrifice taste and experience. This is the perfect time to invest in NPD and build more differential choice that deliver genuine excitement.”

He adds: “We can, and are, driving genuine growth to the sector by offering quality drinks which suit a raft of different occasions; food, driving, work, health and sport.”

Drynks Unlimited own the only 0% brewery in the UK which uses pioneering cool vacuum distillation technology to produce alcohol free

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51.7% YOY and, with expenses down across all undistributed departments, overheads decreased by 49.9% YOY. As a result, profit conversion was recorded at -215.0% of total revenue, a 261.9-percentage-point drop from April of 2019.

LONDON The UK also saw a ramp up of confirmed cases in late March and April, spurring the government to enforce a lockdown in order to tamper down the the contagion rate. For hoteliers in London, that translated into a virtual shutdown of their operations, and a 115.7% YOY fall in GOPPAR to a record low of -£10.94.

Quarantines and travel bans drove occupancy down by 73.9 percentage points YOY. Average rate also descended, down 52.2% YOY, and the combined effect of these metrics resulted in a 96.6% YOY decline in RevPAR. With all other revenue sources affected in the same manner, TRevPAR in April placed 90.6% below the same month on 2019.

Hoteliers in the city were able to slash expenses in the face of this unprecedented revenue contraction. Total labor costs were cut by 69.2% YOY, with a focus on operated departments such as rooms (down 74.5% YOY) and F&B (down 75.1% YOY). Fueled by a 46.5% YOY decline in utilities and an 88.8% YOY fall in Sales & Marketing expenses, overhead costs were cut by 62.5% YOY. drinks that taste so good you wouldn’t know there wasn’t any booze in them. The business invested in this because it delivers a quality taste experience that consumers crave.

Clark adds; “Our own consumer research shows that 49% of people have reduced the amount of alcohol they drank in the previous 12 months; this isn’t a trend that will suddenly go away when COVID-19 ends. All our drinks start life as real craft beer and cider (between 5% 5.7%) and they are gently dealcoholised which retains the DNA of the original drink. This pioneering process ensures we produce the best 0% drinks.”

Drynks Unlimited recently appeared on Dragons’ Den and received an offer from Sara Davies. Peter Jones stated; “I was quite surprised because I didn’t think it’d taste even close (to an alcoholic drink) but I’m quite surprised how close that is.” Deborah Meaden said: “That tastes…really good!”

The Smashed range uses the finest British ingredients to create authentic tasting beers and ciders and then the alcohol is gently removed in a low impact cool vacuumed environment which maintains the same bubbly, personality, character and flavour of the full alcohol version. All Smashed drinks are vegan, gluten free (where possible), low in sugar and contain less than 100 calories.

Smashed 330ml bottles and cans have a RRP of £1.99 and are available in Booths supermarket as well as online at www.drynks.co.uk, Zeroholic.co.uk, Drydrinker.com, and a range of local independent retailers across the UK. Check us out on www.drynks.co.uk and on social @drynkssocial

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Issue 11

“Ice ‘N’ Easy Does It” • Bullet Ice can be used for both of the above a and is generally produced a little faster than cubes, however it can tend to melt faster than typical cubes due to the speedy way the ice is produced. Bullet ice is sometimes called “chewable” ice as it is softer and easier to blend – useful for the healthcare or childcare sectors. Bullet ice is commonly produced by manual fill ice makers.

• Spray Ice is generally considered the best quality ice. Perfect for top-end banqueting or occasions, this ice is crystal clear and takes much longer to melt in comparison to other types. However, spray ice machines can take longer to make the ice, so you need to ensure you select an appropriate machine to meet your expected demand.

As a busy season approaches, making sure that you choose the right commercial ice maker for your establishment can be a critical decision. Here are some simple guidelines to follow to ensure that your investment becomes an invaluable addition to your business.

If you are in the food and drink business then you will require an ice machine. Whether you are a pub/bar restaurant hotel social club or café and ice machine will be an absolute must. The main reason for any outlets need for an ice machine will be to add to drinks, however in food led establishments ice can have a variety of uses, blanching vegetables, buffet displays, but drinks will be the primary use. It’s not as simple as finding any old machine that will freeze water though. You might be surprised at just how many options there are and all the factors you should consider to find the best ice maker for your needs.

With some notable exceptions (hot tea, coffee and beer, for instance), most drinks only feel right if they come with ice. Ice adds sparkle and profit to all sorts of drinks, from soft drinks, G&T’s, cocktails (and mocktails), to iced coffee, with ice machines now offering a plethora of different shapes and sizes of ice. “With the summer season approaching it’s more important than ever for operator’s to offer impressive and intriguing chilled drink selections in order to increase sales.

Cocktails and mocktails, for example, welcome an impressive array of colours, tastes and textures onto the drinks menu, and when it comes to producing quality profitable drinks that both look and taste amazing, ice plays a pivotal role. As well as being used to chill the beverage or the glass itself, ice can be used within the mix itself, being shaken, stirred or crushed in order to create various textures.

Thanks to innovation in ice making technology, operators now have the choice of an array of ice varieties by the touch of the button meaning operators can easily offer a wider assortment of authentic drinks with varying textures.

The four most popular types of ice produced by commercial machines are cube, flake, bullet and spray, each with their specific benefits within business sectors.

• Cube Ice (both half cube and full cube) is probably the most widely used, and is normally used in beverages as it takes much longer to melt in the glass compared to flake or bullet ice. Cube ice is ideal for keeping the drink chilled, refreshing and appealing. Cubed ice can vary in size, however it’s normally suitable for drinks in bars, restaurants, pubs or quick service restaurants.

• Flaked Ice is ideal for chilled displays And buffets, keeping foods cool and prevents foods such as fish from receiving “freezer burn”, as the ice can be used as a cool bed, shaping itself around containers and storage trays. It is also used in the production of cocktails, mocktails and smoothies, as it reduces wear and tear on blender blades.

The four main factors to consider are: • Quantity of ice required per day • Ice type • The space you have available or the positioning of your ice machine • Budget No business wants to be stuck with a bigger machine than they need. On the other side of the cube, an undersized machine can be equally disastrous; leading to an “ice shortage”, unsatisfied customers with lukewarm drinks, and improperly chilled food that wilts alongside patron loyalty. Again, a potentially devastating to the reputation to your business. Furthermore, no business has a limitless budget. You do need a commercial ice machine that fits all your needs, but you have to find the one that fits in your price range.

Beyond looking at the price of the ice machine itself, you need to consider all the other costs that relate to making ice: the water usage, the energy usage, installation costs, storage accessories and water filters, to name a few.

Ice machine experts Maidaid recommend finding out what style of ice would best fit the sites requirements.

Selecting a suitable location and ensuring there is sufficient space available is vitally important. A few questions that need to be answered are as followed; Make sure the environment does not exceed the air and water temperature limitations for the equipment. And that the necessary utilities are available including the correct voltage electrical supply. The last thing that is often forgotten is the space around the machine for service, 15 cm. minimum left, right, and rear for air-cooled models is recommended. Cellar installs will effect change the ambient temperature throughout the seasons, resulting in a dramatic change to the machines performance.

Some of the biggest mistakes operators make is expecting the machine to produce crystal clear ice when the machine has a poor water supply and filtration.

To achieve the best results from any Maidaid Icemaker it is important that the machine is supplied with high quality water. To achieve this it is strongly advised that from installation the machine is installed with the correct filter and softener. An experienced distributor will be able to advise what is best for the machine selected. To maintain high quality ice being produced Maidaid advise that all filters and car-

tridges are replaced every 6 months dependent on water quality & usage, this will prevent the ice maker suffering from premature breakdown due to scale.

One of the most common maintenance issues with Ice machines is the blockage of the condenser due to dust and debris build up. This is easily rectified by cleaning the air inlet grills with a vacuum and a soft brush. Ensuring Water supply filters and softeners are replaced will help to ensure the longevity of the machine and maintain hygiene.

Operators can ensure that their ice makers continue to produce high quality ice by regularly inspecting and following the cleaning regime. Not only is it imperative to clean the ice maker itself but it’s also importantly to regularly clean the storage bin, door and even the ice scoop, this will help to prevent ice contamination. Regularly completely refreshing the ice in the storage bin especially in low usage establishments will also help to achieve a consistent high quality ice cube In the interests of hygiene, Maidaid Halcyon are now including a ‘wash hands before use’ label with every Ice Maker supplied, which they suggest is applied to the bin lid where it will be visible to all users.

Roz Scourfield, National Sales Manager at Hoshizaki UK comments, “As the variety of beverages consumed grows and the popularity of specialist spirits and cocktails continues to advance, the type, consistency and quality of the ice used on a drinks menu is vital, and getting this right can mean the difference between customers staying house, and those heading out to drink in other establishments. Innovation in ice making technology has led to the creation of a whole host of different machines and styles, with operators now having the choice of many finishes including cubed, flaked and more recently ball ice. Choosing the correct type of ice depends very much on the beverage offering, but in essence, the larger the individual pieces of ice, the slower it melts and therefore the less dilution occurs - something that is key for many spirits and cocktails found on most beverage menus.

As with refrigeration and freezer equipment, there are certain aspects that must be considered when specifying an ice machine. For example, in order to operate efficiently, operators must position their ice making equipment in a space that has good airflow as well as one that has access to relevant utilities including water, electricity and waste. Where waste is concerned, it is important to check that the flow is suitable for the size of the machine and identify whether a pump is required.

When it comes to the style and type of ice, it is important that the operator understands the volume of ice required and ascertains what the primary use of the ice will be. For example, if an operator needs to start the day with say, 20 kilos of ice for a display and further smaller quantities for use, an operator must purchase a machine that is able to produce and store sufficient ice overnight.

Finally, we recommend that operators look at the quality of the ice as much as the quality of the machine. As a global manufacturer of quality cold solutions, we pride ourselves on producing outstanding ice, with unrivalled clarity and consistency.”

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“Ice ‘N’ Easy Does It” (...CONTINUED FROM PREVIOUS PAGE) IS THE ICE YOU’RE SERVING ALL IT’S CRACKED UP TO BE? According to the latest research by ice machine manufacturer, Ice-O-Matic, it may not be… In a survey undertaken amongst foodservice professionals a surprisingly high number of operators did not clean their ice machines regularly as per manufacturer’ recommendations. And 40% didn’t know how often they did - or, how often they should - clean their machines.

Adam Lenton, Marketing Manager for Ice-O-Matic UK, explains the impact this can have on the ice served: “Ice is a vital component of many drinks and should never be taken for granted. The majority of operators are diligent around the cleanliness and quality of their ice but the fact remains that a worrying number of caterers did not clean their machines as often as they should and had limited knowledge around what is acceptable or what the manufacturer recommendations actually are….

“Poor levels of hygiene in ice can affect consumers as badly as those from poor food hygiene practices. Proper and regular cleaning is vital.”

Ice-O-Matic’s research also went onto find that around a third of consumers have concerns when it comes to the levels of bacteria that may be present in the ice they get served when dining and drinking out, with over 30% saying it put them off having ice altogether.

Lenton adds, “Some consumers do not like ice period.

We know that some have sensitive teeth, others who feel that ice dilutes the drink. But, let’s not forget that around 70% of those asked, want to be served ice and love the refreshing impact it gives them.

“Operators simply have to keep on top of the problem and manufacturers can help too. For example, we offer a ground-breaking device – the 03-Matic (Ozone) which infuses ozone into incoming water, killing microbes on every surface it touches and retarding future growth to diminish mould, mildew, bacteria and viruses.”

FUNCTIONAL AND SIMPLISTIC Whirlpool believe that functional simplicity is key when choosing an ice machine.

Manufactured for over 30 years, the Whirlpool K20 and K40 remain a popular choice, being both easy to

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use and easy to maintain. They produce clear cubed ice in just 17 minutes and the robust stainless steel construction is a must in the busiest bar or kitchen. Safe, simple, hygienic and reliable, they benefit from not having complicated controls and electronics which are more prone for failure. Their simple, user friendly operation makes them very popular with community centres and small clubs.

Whirlpool understand the importance of aftercare in keeping businesses up and running and their industry leading speed of service highlights just how seriously they take this. If they cannot get an engineer to site within 72 hours, or the parts required to fix are not available they will replace the machine. This high level of confidence in their product gives businesses peace of mind.

Whirlpool recommend the use of an inline water filter to ensure optimal ice quality and retailers such as Alexanders Appliances Direct opt to provide a filter with every unit to ensure the best performance for the customer.

PURCHASING 1. Select a machine with a tight fitting door compete with a gasket or seal.

2. Look for an ergonomically designed ice bin with radiused or rounded corners and with all areas visible and accessible.

3. Avoid any machine that has interior joins, cracks or crevices in the ice bin.

4. Look for a machine offering a rinse and flush cycle between each ice cycle, thus helping to eliminate water residues.

5. Demand a substantial warranty. If a manufacturer is confident in a machine's quality, this will be provided automatically.

MAINTENANCE 1. Ensure all staff are aware of the dangers of contamination and understand how to prevent it.

2. Empty the ice bin completely at least once every week to clean and sanitise with a proprietary cleaning fluid such as Milton and rinsed thoroughly.

3. Ensure all objects in touch with the ice - such as scoops, tongs and buckets - are also treated.

4. Move ice storage vessels away from customer reach.

5. Keep regular checks to make sure the machine is in good condition - especially the door, as broken or loose fitting doors are one of the most common faults to occur on ice makers.

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Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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The CardsSafe® system has now become the “best practice” way of handling credit and debit cards in the hospitality and leisure industries. More than eighty thousand boxes are in use every day and hundreds more are added every week.

Customers who share their experience with our staff report these benefits: • Chargeback drops by more than ninety percent (90%)

• Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally, • There is a major uptick in sales If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”. In addition to the commercial benefits the CardsSafe® solution therefore helps merchants become PCI compliant, which truly gives peace of mind for all!

To order, please contact CardsSafe Limited on either of: Phone: 0845 5001040 or visit www.cardssafe.com

La Giusta: Harmony in Style

The Gaggia Milano brand is synonymous with espresso. Since Achille Gaggia’s revolutionary invention in 1938 – espresso with natural crema – the continuous search for excellence has remained our mission.

Since then, Gaggia Milano has offered a range of coffee machines that combine state of the art technology with sophisticated design.

Having recently launched La Reale, Gaggia Milano’s first traditional coffee machine for the professional market in the UK, we are now delighted to introduce La Giusta to the UK. As with the entire Gaggia professional range, La Giusta is beautifully designed and constructed. From the subtly back-lit logo, to the glass console and polished surfaces, La

Giusta continues to evoke the classic elegance of this historic brand.

As ever, a stylish design doesn’t overshadow the practical benefits – La Giusta has been designed with baristas in mind and offers an ergonomic and functional layout and will satisfy the needs of the most discerning barista.

Its design, combined with a compact footprint means that La Giusta will comfortably find a home in any hotel, restaurant or café.

Evoca is home to a number of great coffee machine brands and Gaggia Milano’s beautiful and timeless products encompass a range of machines that spread the tradition of Italian Espresso around the world.

Visit www.evocagroup.com

Drakes Bar Furniture - UK Bar Furniture Supplier We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items.

Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past.

With clever planning, seating gen-

erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up.

The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles.

We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture.

If you require a bespoke quote either call us on 01422 839 690 or visit www.askdrake.com

For Lovers Of Speciality Coffee – The Jura WE8 Bean To Cup Coffee Machine Wherever customers can enjoy superlative coffee, the atmosphere is warm and relaxed Anyone who appreciates the finer things in life and the wide choice of speciality coffees, will love the WE8.

The WE8 offers 12 different specialities . JURA has perfected the complete brewing process for short, speciality coffees, allowing the WE line to make them to professional barista standard every time.

Cleanliness and hygiene are essential in the workplace, so integrated rinsing and cleaning programmes, combined with specially developed cleaning products for JURA coffee machines, ensure perfect hygiene at the touch of a button.

Because requirements vary

Farmers Oven

from one situation to another, the WE8 comes with many options for programming and customisation. The amount of ground coffee and water can be adapted to suit personal preferences and the cups and glasses used.

WE8 packages are available with JURA I Ltr Cool Control and cup warmer, adding to the professional presentation of your customer coffee offering. The suggested daily capacity is 40 cups a day suiting many cosy pubs, bars, restaurants or staff rest areas.

To view the full range of JURA Professional bean to cup coffee machines and full information on JURA, go to uk.jura.com or sales@uk.jura.com or see the advert on page 2.

Farmers Oven is a family run farm based in the heart of Lincolnshire. We have been growing potatoes here from the 1970’s and we have specialised in growing excellent tasting varieties. We are able to provide you with a fully preservative, additive and allergen free peeled or skin on, cooked fresh potato. Our product is Grown and Produced in Britain and will avoid any import tariffs or logistical delays that may occur as a result of Brexit negotiations. Please call Chris to discuss your requirements.

Tele - 07795 050 371 or 01673 878 194, Email - sales@farmersoven.co.uk, Web- www. farmersoven.co.uk

Hillbrush Hygiene and Cleaning Hillbrush is the UK’s largest manufacturer of brushes and specialist hygienic cleaning tools, including products specifically for use in the food manufacturing industry.

Hillbrush was established by brothers Fred and Bill Coward in 1922 in the small rural town of Mere, in South West Wiltshire, UK and is still family-owned today. As well as Hillbrush Traditional, wooden brushes which are sold all over the UK and for which the company holds a Royal Warrant, Hillbrush has been innovating since the early 1980s and expanded into new markets including the food industry.

The company now produces a range of over 1,000 plastic hygiene and food preparation products, sold under its Hillbrush Hygiene brand, predominantly manufactured in-house on state-of-theart injection moulding and brush making equipment. Hillbrush Hygiene offers one of the most extensive ranges of hygienic cleaning equipment in the UK. Many products use a unique and

pioneering filament technology that ensures the highest standard of filament retention while the company’s premium colour-coded Anti-Microbial Cleaning Tools™ have been developed specifically for the high-risk hygiene food manufacturing and healthcare industries.

They prevent the growth of bacteria by up to 99.99% and reduce the risk of cross contamination and 5S best practice with colour-coded segregation.

Hillbrush Commercial completes the Hillbrush portfolio with a selection of products suitable for the janitorial, HORECA (hotels, restaurants and catering) and household markets.

Altogether, Hillbrush offer an extensive range of brushware and ancillary cleaning equipment products from a single British manufacturer.

Find out more about Hillbrush Hygiene on our website. sales@hillbrush.com +44(0)17 4786 0494 hillbrush.com See the advert on page 10 for details.

Colman’s: The Classic Condiment That Always Cuts The Mustard Colman’s is the nation’s favourite mustard(1) and has been a firm staple with the much-loved roast for many years. But what makes this British brand great is the story behind the locally sourced ingredients which give it it’s bold, distinctive flavour…

Whether it’s Salt Marsh Lamb, Dexter Beef or locally sourced Beetroot - we know that chefs are passionate about the heart of the dish. But it’s also important to ensure that these delicious dishes are complimented with great-tasting, quality condiments.

Colman’s perfected its signature English mustard way back in 1814 and today, its distinctive flavour is seen as a British staple – in fact 72% of guests agree that Colman’s is the original taste of mustard (2). Founder Jeremiah Colman was something of a perfectionist, grinding the mustard seeds not once, but twice, to turn them into a pungent, double superfine mustard powder - which is still a key ingredient in Colman’s English Mustard today.

However, Colman’s love for bold flavour extends beyond mustard - they have mint, horseradish, tartare and seafood sauce which are all made with British ingredients. They believe local sourcing is key in achieving knock-out taste. That’s why they have partnered with the National Farmers Union and Red Tractor in

support of the ‘Back British Farming’ campaign, which encourages consumers and operators to support the highest animal welfare standards, sustainable farming and great-tasting British-raised meat.

Although carefully roasted meat and flavoursome condiments are a favourite British pairing, condiments are wonderfully versatile – they can bring a kick to marinade, add glaze to pastry, enhance vegan & vegetarian dishes, and much, much more.

So, there you have it - As the nation’s favourite (1), Colman’s is an essential in any outlet, especially if roasts are on the menu! Whether in a pot or stirred into exciting new recipes, it is a key part of the celebrations this Easter.

(1) UK Nielsen Retail Grocery Value Sales MAT 02.11.19 (excluding brown sauce) (2) Consumer Online Survey, n=1,000 (UK=800 / Ire=200), Cambridge Direction Q2 2018.

Refit of Things Getting intoDesign theandSpirit November 2019

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Issue 11

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years ago. Gin now attracts 14 pence in every pound spent on spirits in the on trade, with pink gin a particularly important driver.

3. RUM IS FLOURISHING TOO While gin is still the clear growth leader, other categories are also growing fast. Sales of golden rum and dark rum are up by 10.9% and 8.6% respectively in the last year, and now have a combined 7.2% share of the spirits market. Irish Whiskey sales are meanwhile up 2.8%. “Rum and Irish whiskey have seen plenty of innovation, as well as solid performance from bigger brands, and are tapping into consumer demand for discovery, new flavour profiles and products with heritage and an interesting brand story to tell,” Jones told the Spirits Summit.

4. PREMIUM SPIRITS ARE SPREADING

The spirit market is booming! Last year total UK spirit sales were a staggering £11bn.

The sector has, over the past 10 years, seen incredible change and innovation, and the spirit sector has been outperforming other sectors for some time. A poll by Survation earlier this year for the UK Spirits Alliance found that 65% of the nation’s distillers reported increased sales of spirits, and also revealed that 84% of distillers plan to increase production over the next 12 months. Nearly a third are planning to more than double their production over the next five years, and 70% expect to increase exports in the next 12 months, while 60% plan to hire additional staff.

Along with gin, rum has driven growth with almost 35 million bottles sold worth over £1 billion according to statistics from the Wine & Spirit Trade Association (WSTA). In 2006, there were around 50 rum brands on the UK market, but now that number is approaching 200, underlining that UK drinkers’ desire to experiment new and different brands is not confined only to experimenting with gin.

6. RANGE AND NPD NEED TO BE SMART

Despite a recent fall in both value and volume, whiskies are possibly the most vibrant and diverse category in spirits at the moment, with a growAnd, when it comes to spirits, it’s all about ing emphasis on innovation and experimentathe experience, and cocktails and premium Sales of tion. Their heritage, craft and complexity spirits offer the perfect recipe for cusprovide an opportunity to engage people, spirits have tomers looking for a great experience on to educate them and take them on a jourgrown to almost a good night out. With consumer experiney, creating a richer thought-provoking 1 in 3 serves in mentation driving interest, and plenty of drinking experience. Furthermore, whisky total beverage product innovation, spirits are currently is expected to return to growth, and alcohol one of the big wins for the on-trade. On expected to worth in excess of £2.44 billion trade spirit sales are now worth over £6.5 bilby 2022, which is up from £2.31 billion in 2018. lion and grew by 6.7% last year, and the really good This can largely be attributed to consumer interest in news for pubs and bars is that premium spirits were the products they now purchase, and as repertoire up 14.6% - and almost 70% of premium spirits are sold increases traditional offerings are disrupted as conin the on-trade sumers embrace new products flavours and tastes.

Consumers now entering pubs bars and restaurants are more likely to be looking to be inspired rather than stick with predetermined choices This will. of course. raise opportunities to be embraced the challenges to be managed and operators need more than ever to understand the demands and behaviours of the consumer as the landscape continues to shift.

In fact, spirits have grown to almost one in 3 serves in total beverage alcohol.

Importantly for the sector, the drinks category continues to be full of innovation taking in not only spirits, but mixers and soft drinks as well. This innovation is reflected in the growing cocktail market in particular, which has expanded far beyond high end bars.

Encouraging businesses to give cocktails a seasonal twist Amy Burgess senior external Communications manager at Coca-Cola European partners said “Although cocktails are often associated with summer, consumers are now enjoying cocktails during the winter and outlets are increasingly looking to update cocktail menus to cater for more wintry tastes. As you move into colder months licensees will have an opportunity to create winter themed serves and give customers new drinks to try other than their go to summer drinks” While gin has been the shining star of the category other drinks like rum and whisky are steadily growing.

5. INNOVATION CAN BOOST COCKTAIL SALES Cocktails are a crucial factor in the ongoing success of spirits, and CGA data shows that sales by value have risen by 7.5% in the last year. But as Jones pointed out at the Spirits Summit, there is still plenty of headroom for growth. Making greater and more prominent use of popular spirit brands could be one way to achieve it, and with the stigma around draught or pre-batched cocktails now falling away, different serves may present another route.

We are now approaching that wonderful time of the year, which for the hospitality and on trade sector is the busiest, in simple terms Christmas is BIG BUSINESS in the drinks world! You will be pleased to know that according to insight specialists CGA, during the festive period last year almost 6 million consumers tried a new or different drink, and one third of customers said they were prepared to spend more on a better quality drink. More than half (51%) said they were also influenced by a category they would not typically choose.

As the festive season approaches, Philip Montgomery of CGA said “ Christmas is a crucial time for operators who need to ensure they are making the most of footfall throughout December by encouraging customers to trade up with special promotions, new products and exciting tempting offers”.

The trend towards upmarket brands in out of home drinking continues, with sales of premium spirits growing in double digits in the last year. Of the 964 spirit launches in the last three years, more than a third (329) have been in the premium category and nearly half (454) in the super premium category. But the trend is also evolving—most notably in the way that these brands are becoming more commonplace in mainstream as well as premium venues. Since premium spirit drinkers tend to be big spenders—with an average monthly on trade spend of £104.82, against £78.16 for standard spirit consumers—it is clearly a vital demographic to serve.

In 2018, spirits grew by 7.4% in value to £11.1bn. The majority of this increase was fuelled by gin which grew by +52.2% in value while other areas such as malts (+3.6%) and rum (+4.1%) also saw positive growth.

CGA’s Director of Client Services Jonny Jones at Spirits Summit conference late 2018 says:

1. SPIRITS ARE OUTPERFORMING THE MARKET Spirits now have a 22.1% share of all drinks sales by value, according to CGA’s On-Premise Measurement Service—up by two percentage points in just four years.

Some of that growth has come at the expense of categories including beer and wine, but it is also being fuelled by innovation in serve and flavour, Jones told the Summit. “The spirits category is a hugely important revenue driver for the trade, and one that is helping operators to sustain growth in a challenging marketplace.”

2. THE GIN CATEGORY IS STILL BOOMING Observers have been wondering whether the on trade has reached ‘peak gin’ for several years now, but CGA data suggests that point is still a way off. Sales have leapt by a third (33.2%) in the last year alone, and outlets now stock an average of 6.7 gin brands—nearly three times as many as the average of 2.4 just four

The 20 million British adults who enjoy spirits out of home are more likely than average to be engaged and experimental with their drinks. CGA’s BrandTrack consumer research shows that well over half (58%) of spirit drinkers enjoy trying new brands when out. But with so many new options arriving on the market, operators need to be careful not to overload drinkers with too much choice. For suppliers, the challenge is to make new product development considered and compelling, Jones said.

Diageo’s Drinks Report 2019 released earlier this year examined the growth opportunities for alcoholic beverages in Great Britain, with an exciting opportunity to grow the alcoholic drinks category in the UK by £5.2bn.

PINK GIN SALE TWO YEARS S DOUBLE IN

GIN Gin is still extremely popular, growing 42.2% last year, its fifth year of successive double-digit growth, making it the fastest growing category in total alcohol.

“Everyone now wants a piece, and compared to two years ago there are over 200 new gin brands in the UK market, accounting for nearly a quarter of all spirits NPD – a strong effort from a category that still only makes up 20% of total spirits," says Diageo in its report.

VERMOUTH REVIVAL Vermouth is “hot on the heels” of gin, offering a similarly light and refreshing choice that suits the aperitif occasion.

According to analysts Kantar Worldpanel searches on Google for vermouth have increased by 30% in the past year “First revived by mixologists as supporting cast in classic cocktails, vermouth has become a trend unto itself, served neat or in a spritz,” says Diageo.

“The fortified wines meet the desire for both moderation and botanicals. Craft producers in new regions are jumping into the category, infusing vermouth with contemporary twists and local ingredients.”

Sales in pink and flav oured gin increased more than eight-fold to £392m in the 12 months to mid-May, and around 5.1 millio n consumers now say they drink pink gin—a nu mber that has more than doubled from 2.2 millio n in a year.

(CONTINUED ON PAGE 24...)

Getting into the Spirit of Things Issue 11

dark spirits, and that opens up the opportunity for mixers. It will be interesting to see if dark mixers can find a way to harness the super-premium trend, and what innovative approaches are taken to ensure that mixers do not “de-premiumise” and very ritualised category for neat spirit drinkers the report said.

(...CONTINUED FROM PAGE 22)

Faith Holland of spirits company Diageo said, “Christmas in the on trade is a time and people are very happy to indulge and treat themselves. This create a real opportunity for operators to maximise their sales because drinkers are willing to trade up their tipple is and try new things. Licensees therefore need to make sure there are those opportunities for consumers to do just that if you think about spirits it is all about making sure that premium options.”

Putting the art into party is all part of the flavour enhancing experience says Simon Duke director of G&I Spirit Group, which has been founded by a group of bar owners who are passionate about customer services and the upsell of their products.

OVER TWENTY FIVE WHISKY PRODUCING NATIONS AROUND THE WORLD Whisky of course has a long historical association with Scotland, but one could also include America Ireland is famous whiskey producing nations, however, there are now over 25 whisky producing nations ‘with distilleries popping up in new countries at a rate of knots’, according to Diageo.

“As the world of whisky continues to grow, we are starting to see an increasing number of niche global brands coming to back bars and supermarket shelves in the UK. Further down the line expect to see new outlets springing up that specialise in the likes of Scandinavian or Australian whisky.”

While the whisky category world- wide has grown, it is facing some stiff competition from other categories particularly gin, and according to the report “must make a focused appeal to win over consumers.”.According to the report the category has not done enough to appeal to new drinkers and keep pace with the unstoppable rise of gin, which overtook whisky as the second biggest spirits category in the on-trade in 2018.

G&I Spirit Group’s philosophy says Simon is “to pass on, through our Upsell Programme, super premium spirit drinks that can be a unique flavour enhancing experience, giving our customers a greater characterbased refreshment.”

“There was a time when whisky evoked images of old men in leather armchairs, of inaccessible prices, of acquired tastes and above all, of a spirit that could only ever be drunk neat or with a little water. Times are changing and we are seeing pioneering attempts to cut through the complexity, overcome consumer barriers and make whisky a more accessible category for all to discover."

According to Fentimans market report the premium category has been driving the growth in spirits in recent years with sales by value up 6.3% year-on-year.

However, as consumers become even more educated and discerning about drinks, a divergence has emerged between what is “premium” and the new “super-premium” category. Sales of super-premium spirits have grown by 24.5% in the last year alone, with consumers becoming more comfortable with paying extra for high quality choice. This market is likely to grow, especially in

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ness, love and kindness will prevail. We believe people should treat others as they would like to be treated themselves, and also treat them to a cocktail.”

INCREASE SALES

In these highly competitive times, it is imperative that operators meet the demands of clientele looking for high quality and fresh experiences when they are out of home. According to a report several years ago up to a third of customers walking into an outlet do not know what they want to order so it makes sense for operators to have a visible selection offering mainstream and premium products, backed by good staff knowledge!

The biggest winners as we approach the festive season is spirits, particularly categories that have performed well throughout the year. Furthermore, encouraging customers to try new drinks over the festive period has long-term year-round benefits since one in five customers who try new different drink during this period of two thirds more likely to order that drink again.

Your staff’s ability to consistently deliver a superior service is vital to driving sales. So, make sure staff are trained to confidently communicate the extensive range you have invested in to take advantage of consumer curiosity.

Being at eye level for your customers, it’s one of the most important areas of the whole bar. It’s where you should aim to highlight both premium and popular offerings as it’s this location that gets the most attention.

Drinks in this section will mainly be spirits, a wide range of products can provide your customers with more choice. Increasing awareness of the variety you stock can influence your customers’ behaviour to try and buy.

“To drive whisky back into growth we need to bring new drinkers into the category," says Diageo. "We have to cut through the noise that surrounds the category and focus instead on an evocative flavour led approach, supported by exciting serves.

SUPER-PREMIUM

CLH Digital

“My brother Rupert and I set up the G&I Spirit Group seeking to create a range of spirit drinks in harmony with life, as well as being delicious and capable of being enjoyed in all manner of ways, including simply over ice. Our spirits are a slightly more complex and rewarding alcohol with a mysterious warmth while ensuring that the “ethanol burn” doesn’t become the star of the show”.

“Our belief is in ‘social rituals’ where common courtesies and accepted standards of behaviour will help lead to a constant civilized society in which humane-

If you have an selection of brands, grouping them can be an effective way to increase sales. Separating your light and dark spirits will also help make your bar look more cohesive and make your customer’s buying experience easier with their options more visible. We here at CLH News have also done our bit, we have a great selection of posters for you to download from our website free of charge, which include posters for Christmas, New Year and cocktails and spirit promotions!

CLH News have partnered with the International Drinks Expo 19th & 20th November at London’s ExCeL. www.internationaldrinkexpo.co.uk

Getting into the Spirit of Things Issue 11

G & I Spirit Group -“ Putting the Art into Party” JILLIONS GIN – A light and beautifully crafted Gin which burst with Botanicals.

Gentle but delicate and best served with long slices of cucumber and a sprig of Rosemary over lots of ice to keep it chilled.

A Super smooth Super Premium Gin. 88 GIN – A Citrus Burst in every sip. Super Premium Gin designed with botanicals plus pink grapefruit to give it the zest of life.

Perfectly served chilled with tonic and slices of blood orange and lime. Why not throw in a few juniper berries to finish it off.

88 VODKA – Possibly the smoothest Super Premium Gin around and you will look super smooth holding it.

A soft balanced citrus gin to be admired and enjoyed. Perfect On the Rocks or with a mixer of choice with slices of citrus fruits.

MIS AMIGO TEQUILAS – Smooth and Subtle. The most incredible tequila on the market.

All the ingredients are distilled to give the distinct Mexican Flavours of Chocolate, Chocolate & Lime and Coffee.

This needs to be tasted to be believed. Designed to be sipped with or without ice, but who can resist the temptation of a shot as well.

Forget the salt and lime, it will only slow you down ordering another.

Belgrove Rum

Belgrove Rum was born in the foodie capital of the Lake District, Cartmel, and nestles between the famous Cartmel sticky toffee pudding, and two Michelin starred L’Enclume.

Belgrove is a single-origin, pure Demerara rum made from sugar cane grown on the mineral-rich banks of the Demerara River in Guyana. The rum is infused with notes of toasted hazelnut, a touch of Madagascan vanilla, and undertones of chocolate. It’s perfect in a salted caramel Espresso Martini, an Old Fashioned, or with ginger beer.

See the advert on the back page or visit www.gi-spiritgroup.co.uk

Jägermeister Cold Brew Coffee Christmas cocktails are popular, but we also see shots as a popular serve at this time of year. A consumer will never order just one shot, so this is a serve that is consumed in groups and in a celebratory manor. On average, consumers buy 3.1 shots in a round with one-quarter of annual volume for shots realised in December. This helps drive incremental sales.

There is an opportunity here for operators to capitalise on this momentum. Jägermeister is the UK’s favourite shot brand (CGA data to 09.09.19) and is best served as an ice cold shot, chilled to -18C. This is also a great time of year to release innovative products. According to CGA, 51 per cent of UK consumers will try something new if they are told about it.

Our latest innovation, Jägermeister Cold Brew Coffee has been met with positive feedback from operators and consumers. The signature serve for this product is an ice-cold shot, shaken and served at -18C. This new product launch widens the shot occasion. As a coffee flavoured liqueur it can be consumed at different occasions throughout an evening, including after dinner making it the perfect addition to the back bar for foodled pubs and bars. Coffee is one of the leading trends we are seeing at the moment, particularly cold brewed coffee, which is used in Jägermeister Cold Brew Coffee.

www.mast-jaegermeister.co.uk

Chocolate & Lime Margarita Ingredients: 1 x Martini Glass or Large Champagne Saucer 50ml Mis Amigos Chocolate & lime Tequila 25ml Cointreau Juice from 1 fresh lime Chocolate to decorate

Method: Pour the Mis amigos Chocolate & Lime Tequila and Cointreau into a shaker over ice.

Squeeze in the juice from a whole fresh lime and shake well.

Strain into the glass, this can also be poured over a glass full of crushed ice if you prefer you Margaritas frozen.

Decorate with a round of fresh lime and square of chocolate on the side.

Re’al - Inspired By and Created for Mixologists

Inspired by and created for mixologists. Re’al infused syrups scour the globe to source the most pure and authentic falvours. Every product contains up to 40% pure blended fruit with all natural cane sugar, creating a product which is perfect for the professional cocktail bar.

We know that a drink is only as good as its ingredients, we hold everything that goes into our Re’al products to a standard of freshness and quality that is unmatched within the industry. Our dedication to creating authentic falvours truly knows no bounds or borders.

The only way to truly understand how Re’al is revolutionizing cocktails for the mixologists and consumers alike is to experience it for yourself. So go enjoy a drink made by Re’al, it will change the way your think about cocktails, Cheers!

For more info call 01283 217703, visit www.cellartrends.co.uk or see the advert on page 24.

www.belgroverum.com

The Master Blender Collection: Pot Still Rum Dating back to 1703, Mount Gay has cultivated centuries of unrivalled expertise in creating complex rich and aromatic rums.

Mount Gay continues to honour its past and this year, we look to the original process of rum-making and are proud to reveal the second release in our limited edition collection: Mount Gay Pot Still Rum. This new expression, using only rums distilled in our double retort pot stills,celebrates the way Mount Gay originally made rum for about 200 years.

From the distillery’s inception in 1703 until the early 1900s when a full copper Coffey column was introduced, Mount Gay was a rum made purely in pot stills.

To create the small batch of 4,920 bottles, Trudiann Branker, Mount Gay Master Blender, patiently tasted through countless samples of pot still liquid, ultimately narrowing down the selection to a 2009 vintage. For the first expression under her direction as Master Blender, Branker selected a specific batch distilled in 2009, and six months prior to bottling the liquid, she placed it into virgin ex-whiskey casks to enhance the spicy and roasted nutty notes.

COCKTAIL RECIPES

Porn Star Martini Ingredients: 1 x Martini Glass 50ml 88 Super Premium Vodka 25ml Passoa Liqueur 15ml Vanilla Simple Sugar Syrup 75ml Passion Fruit Juice Strawberry to decorate

Method: Add the 88 Super Premium Vodka, Passoa Liqueur, Vanilla Sugar Syrup & Passion Fruit Juice into a shaker over ice.

Shake vigorously until a creamy top is visible inside.

Pour slowly and carefully into the Martini glass letting the creamy head flow first but keeping the ice from falling into the glass.

Decorate with a beautiful heart shaped strawberry.

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The London Essence Company Launches NEW Original Indian Tonic Water

The London Essence Company has welcomed a new Original Indian Tonic Water to its collection of exquisite drinks crafted from the finest distilled botanicals to deliver the purest flavours. The tonic boasts an aromatic citrus forward profile and crisp refreshing finish.

The tonic, like the rest of the London Essence collection of tonics, gingers and sodas, is light and low in calories, at under 20kcals per 100ml, with naturally sourced sweetness and no artificial ingredients. It features a precise balance of lemon and lime, combined with aromatic calamansi extracts, to deliver a unique tropical note, layered with a hint of chinotto and juniper for a bitter tonic finish. These elements combined allow for increased versatility in drinks creation.

The Original Indian Tonic Water has been created following the success of The London Essence Company’s signature Classic Tonic, which delivers a contemporary twist on the more traditional flavour profile of tonic water, with a dry and bitter forward profile.

Ounal Bailey, Co-Founder of The London Essence Company, says: “At The London Essence Company, we have always set out to skilfully blend the past with the needs of today, and continually review the breadth of our range to meet consumer demand.

Our Original Indian Tonic perfectly captures the essence of the diverse melting pot of London – elegant, refreshing and easily accommodating for drinkers.”

The London Essence Company collection includes: Original Indian Tonic, Classic London Tonic; Grapefruit & Rosemary Tonic; Bitter Orange & Elderflower Tonic; Pomelo & Pink Pepper Tonic, Delicate Ginger Ale; Perfectly Spiced Ginger Beer; Soda Water; Rhubarb & Cardamom Crafted Soda and White Peach & Jasmine Crafted Soda.

The full range of London Essence soft drinks is available in leading bars in over 60 cities across the world including Kwãnt, Coupette and Donovan Bar in London, The Clumsies in Athens and The Old Man in Hong Kong.

Contact info@londonessenceco.com for further information.

www.mountgayrum.com

The Jägermeister Mule Ingredients: 50ml Jägermeister 25ml Fresh lime Top up ginger beer

Method: Build in glass, don’t mix Glass: Highball Garnish: Cucumber

Jägermeister Espresso Martini Ingredients: 50ml Jägermeister Cold Brew Coffee 35ml Espresso 1bar spoon salted caramel spread 12.5ml Vanilla syrup

Lemon Sherbert Ingredients: 1 x Gin Bowl Glass 50ml of 88 Super premium Gin ½ lemon 15ml Vanilla Simple Sugar Syrup 60ml Bitter Lemon mixer Lemon rind to decorate & zest

Method: Fill a Gin bowl glass with ice to chill.

Pour the 88 Super Premium Gin into a cocktail shaker, add the vanilla sugar syrup and squeeze all the juice on to from half a lemon. Shake well then pour over the ice in the glass. Add the bitter lemon mixer and stir in. decorate with lemon rind swirl. Pinch a piece of the lemon rind over the glass to release a mist of zest