CLH Digital - Issue #15

Issue 15

CLHNews

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RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:

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CLHNews

One Million to Return to Work as Pubs, Bars & Restaurants Reopen

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July 4 sees the grand reopening of the hospitality sector in what has been dubbed “Super Saturday”.

Pubs bars and restaurants will reopen their doors for the first time in months with the two-metre social distancing rule scrapped in favour of new “one metreplus” guidance, which means Brits can now enjoy a visit to their favourite pub and restaurant.

As the pandemic unfolded late March Prime Minister Boris Johnson addressed the public and acknowledged the impact the shutdown would have on one of the country's single, centuries old and greatest institutions.

"We're taking away the ancient, inalienable right of free-born people of the United Kingdom to go to the pub," he said. "And I can understand how people feel about that."

From tomorrow (July 4) people in Engalnd will finally be able to exercise that most British of rights to "go down to the pub" again, as pubs bars restaurants are permitted to reopen. (Pubs in Wales will be able to reopen outdoors on July 13

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with Scotland yet to be announced) and according to reports experts estimate that almost £4billion will be spent in the first week of pubs, restaurants, bars and hotels reopening.

The reopening does however create challenges, with pubs bars and restaurants required take the names and contact details of customers in case they need to be reached as part of the government's test and trace programme. Pubs are also urged to reduce the number of surfaces touched by staff and customers, with drinkers ordering from their tables rather than at the bar.

The good news for the sector is that almost 1 million hospitality staff members are expected to be back in work and over six in ten outlets open again before the end of July, according to a new survey by UKHospitality. The survey shows that over 960,000 staff are expected to return to work from furlough over the course of July, with another 720,000 taking the number beyond 1.6 million people by the end of September.

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CLH Digital

Editor's Viewpoint

Issue 15

Open at Last!

Welcome to CLH Digital, Issue 15.

Finally the long-awaited reopening of the hospitality sector has arrived.

EDITOR

Peter Adams

Dubbed “Super Saturday” pubs bars and restaurants can open, with restrictions, on July 4. Of course, it is not going to be quite the same as normal, but little steps! Many of the elements that define a pub will be missing - numbers limited, there will be no crowds on a Friday or Saturday night, no standing at the bar, no live music, and record of customers will be kept, challenging the ethos of a public house open to all without membership or registration.

Nevertheless, “being at the coalface” since the pandemic has unfolded I know only too well how much the public are looking forward to enjoying some British hospitality. I live and work in Bournemouth town centre and spent time on the seafront when people from all over the country descended onto Bournemouth beach. It was an absolute joy to see people out in the sunshine enjoying themselves, and I reserved my criticism for the council, who failed to prepare despite anyone with a modicum of common sense knowing that a hot weekend after weeks of lockdown would draw the crowds.

Yes, we had to put up with a lot of rubbish that could have been managed better, but watching people gather, sunbathe, enjoy an ice cream, takeaway fish and chips and pizza all the normal things people do on a holiday or family day out - was an absolute pleasure.

Going to the pub or restaurant will be the same. A lot of our advertisers have been very creative and dedicated a lot of time and money into providing products and services to ensure that not only were pubs and restaurants be safe when they reopen but that they will continue to be safe, welcoming customers on a regular basis - something you rarely see in mainstream news.

Readers to this column (and I hope you are out there) will know that I have been quite a vocal critic of the lockdown for the hospitality sector. We have seen this week the Casual Dining Group, Bistrot Pierre have gone into administration, and the lockdown generally has decimated the industry. Many long-standing businesses built over many years are either closing for good or staring into the abyss.

So, the long-awaited opening is most welcome. However, it is disappointing to see the naysayers out in force even before the sector has opened.

PUBLISHED BY

“People planning on heading out to enjoy the reopening of pubs and restaurants this weekend have been told "it has never been more important to drink responsibly", said one headline. “'Super Saturday' WILL cause a spike in R rate as scientist says it had already climbed back to just below 1 in June”, ran another.

This is what we are going to have to put up with as the sector reopens. With mainstream media (who I have been a vociferous critic of) sniping from the side-lines waiting for a possible surge so they can bring the headline “we told you so”.

As stated in our front page article, 1 million people in the hospitality sector will return to work this month. It is all too easy for those people who have continued to be employed and paid, many of whom have not been subjected to the restrictions we have, to want to continue the lockdown. For us?

Reopening couldn’t have come soon enough! I have already planned my evening out tomorrow and looking forward to putting some photographs on Twitter.

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!

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

TELEPHONE:

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FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @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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Issue 15

CLH Digital

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One Million to Return to Work as Pubs, Bars & Restaurants Reopen (...CONTINUED FROM FRONT COVER) Around 60% of the UK’s hospitality sector will reopen on or within a few days of 4 July, with around three-quarters of pubs and accommodation businesses open again by the end of the month.

Pubs owned by the Oakman Inns chain have been used as the prototype for Government Covid-19 safety criteria. Chief operating officer Dermot King said drinkers can expect hand sanitisers at entrances, oneway systems, screens between tables and apps to place orders.

He said: “One of our main concerns was the screens – we didn’t want the pub to feel like a dentist’s waiting room. But the screens, which are 4ft high, work well. They’ll make people feel more safe.

According to a survey by Forum of Private Pubs only 50% of its members pubs are likely to open on Saturday. Specifically focusing on the guidelines issued by the Government, only 27% of the pubs responding

felt they were clear and easy to understand and less than a third said that they are achievable and can be implemented by the 4th July, particularly with the risk of an immediate high customer demand and likely behavioural issues.

Having suffered severe cashflow issues whilst the lockdown has been in place, only 14% believe that it is financially viable for their pub to open with the guidelines in place.

The award winning 19the century Oxford Arms in Kirtlington, Oxfordshire, is one such pub that will not be opening. Landlord Bryn Jones said, "Taking into account the extra precautions (shields, masks, gloves), limited table service, collecting customers’ full details, social distancing rules (1 m+ / 2 m), no COVID-19 business insurance cover, with us only able to accommodate a 30% capacity and accrued rent due during the lockdown it is not economically viable at the moment to reopen.

Normally at this time of the year we would be completely booked out

but acting responsibly in line with the guidance issued by the government, regrettably we have no option but to stay closed."

A joint statement by leading hospitality organisations UKHospitality, BBPA and the national police chief counsil said “We are conscious the last few months in lockdown have involved a huge amount of sacrifice from everyone, so it is fantastic that our pubs can finally reopen after all this time. We know that people are keen to begin to get life back to normal and understand the important role the pub can play in that. We are looking forward to welcoming people back into pubs in villages, towns and cities across the country this weekend, but we also want to impress upon people the importance of behaving responsibly. We ask pub goers to be supportive of landlords and pub staff, helping them to reopen in the best way possible. It’s important everyone respects the new measures in place to ensure everyone can enjoy the return of our pubs safely. If we all work together we can ensure that the reopening of pubs and hospitality is a success and an enjoyable experience for everyone.”

Pubs, Bars & Restaurants Asked to Get Name and Number Stop the Spread of COVID-19 group of people in the coming weeks, we now need businesses and the public to play their part in this new national effort by sharing their contact details. That way, if someone does test positive our dedicated team at NHS Test and Trace can quickly spring-into-action to contact those who may be at risk and advise them to self-isolate, helping everyone stay safe.”

Businesses including pubs bars and restaurants are being told to collect contact details of their visitors as their venues reopen this Saturday, to help the NHS Test and Trace service in the national effort to contain and prevent the spread of coronavirus.

The records will help NHS Test and Trace to reach anyone who may at a later date be found to have potentially been in contact with a positive coronavirus case whilst at a particular venue, helping to quickly contact people at risk of the virus and prevent localised outbreaks before they occur.

New guidelines published by the Department of Health and Social Care set the simple steps pubs, restaurants, cinemas and similar venues can all take to support the nation NHS Test and Trace Service to contain outbreaks before they occur, preventing the return of lockdown measures and helping to protect the public and save lives.

The steps include: • Collecting the names, and phone numbers of all staff working at the premises, as well as the date and time they worked • Making a record of the name and contact phone number of any customers or visitors, or if it is a group of people, the name of the lead member of the group who is able to contact other members of the group, and the number of people in the group • Recording the date, arrival and departure time of all visitors or visiting groups • Storing the information for 21 days, after which should be safely deleted It is up to each business to determine how to collect this information.

The guidance encourages the use of digital systems for ease where pos-

The details visitors share must be stored securely and handled in line with GDPR regulations. They will only be shared, if asked, with the NHS Test and Trace service to manage local coronavirus outbreaks if they occur.

sible, however organisations are free to use any logging system that works best for them. This information will only be used where necessary to help stop the spread of COVID-19.

Executive Chair of NHS Test and Trace, Baroness Dido Harding said: “As we get ready to enjoy the additional freedoms that are coming this weekend, its vital that we keep up the amazing work that everyone has done across the country to protect their friends, family and communities from the spread of the virus.

“Thanks to the information members of the public are already sharing, NHS Test and Trace has already helped contact over 130,000 people who may otherwise have transmitted coronavirus.

“The virus has not gone, but we can live more safely alongside it. As we all start to visit more places and come into contact with a wider

Many businesses already collect customer data, including restaurants, hotels, hair salons and cinemas, so for some venues they will be able to use their existing records for this purpose, as long as customers are made aware that their data may be shared with NHS Test and Trace.

While the government continues to encourage everyone to play their part to curb the virus, if a member of the public does not wish to share their contact details, it is not mandatory. For instance, if someone provides information when contacting the business, for example when booking a haircut, they can inform the organisation they do not what their details shared with NHS Test and Trace.

Data must be collected and stored in line with GDPR legislation, organisations can visit GOV.UK to find out more information on storing customer data safely, and will only be used by NHS Test and Trace if deemed necessary to helping prevent the spread of COVID-10. Venues will be responsible for keeping a record of the name and telephone number of visitors for 21 days, and the times at which they entered and left the venue, or an estimate if an exact time is not feasible.

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CLH Digital

Issue 15

A Guide To Risk Assessing Your Business For Reopening Since it was announced that restaurants, bars, pubs and cafes in England can emerge from their three-month hibernation on 4 July, employers have been contemplating what proportionate yet effective COVID-19 controls can be introduced to keep customers and staff safe.

There is plenty of guidance available to support the sector, but it’s important that you introduce control measures using a systematic approach by following the ‘Hierarchy of Controls’. This ranks the types of controls from most effective (elimination) to least effective (PPE). You must exhaust the control measures required at the top levels because they are not reasonably practicable before proceeding to the next level.

Let’s look at some examples:

Those given the green-light must open in a “COVID-secure” way – but what does it take to keep people safe and meet your legal duties in the inherently social hospitality sector?

Elimination: Does the activity need to be undertaken or a particular area occupied? If not, remove it from your workplace. For example table service to avoid congestion at the bar, card only payment, removing touchpad devices.

The process to control the risks presented is no different to any other hazard you may encounter in the workplace and can be broken down into 5 stages:

Substitution: Can the hazardous activity be replaced with an equivalent that is intrinsically safer? For example, pre-booking to control the amount of customers, replacing self-service of food, cutlery or condiments with these being brought to the table with the food.

Step 1: Identify the hazard and think about areas and activities in the workplace where there may be a risk of transmission. Bars, lounges, dining areas, kitchens, toilets, cellars and outside areas should be considered.

Step 2: Decide who may be harmed and how? This includes staff, customers and contractors.

Step 3: Assess the risks and take action. For each hazardous situation and activity identified, consider how likely it is that transmission may occur and the severity of the harm. The severity of COVID-19 will be high in all cases given the potential health consequences and so your focus should be on reducing the likelihood of becoming infected by introducing effective control measures. It will not be possible to eliminate the risk of COVID-19 completely and that is not what the law requires. Remember it’s about being able to demonstrate that you have taken all reasonably practicable measures.

Step 4: Record the significant findings. If you employ more than five members of staff, it is a legal requirement to make a written record of your risk assessment but if you have fewer than five employees you are encouraged to do so as it can help to demonstrate compliance and can be shared with staff. The government has also encouraged businesses employing over 50 people to publish their risk assessment online.

Step 5: Review the risk assessment regularly and whenever there is a significant change to your business practices or personnel, new or updated government guidance, or if there is reason to believe your controls are no longer effective.

DECIDING ON PRACTICAL CONTROLS

Engineering Controls: Can people be separated from the hazard, through guarding or isolation? For example, installing screens in front of payment points and counters, traffic light system for toilets requiring one in one out.

Administrative Controls: Can safe working procedures be developed to minimise exposure? For example, signs, notices, instructions, floor markings. Having staff work in fixed terms or facing away from each other, providing adequate soap and hand sanitiser stations.

PPE: This should only be used as a final resort when all other options have been exhausted.

Remember, this is a collaborative effort, so involve employees in the risk assessment process. Not only will their insight help to decide on and implement adjustments, but their collective buy-in will ensure plans are properly executed and enable you to get back on track swiftly and safely.

There’s no doubt the world of hospitality is going to look entirely different as we emerge from lockdown but it’s important to stay alert and follow government advice to keep people safe, meet your legal duties and limit your liabilities.

Nick Wilson is Director of Health & Safety Services at Ellis Whittam and a former HSE Inspector. For free industry-specific risk assessment templates and further guidance documents, visit Ellis Whittam’s ‘Back to Business Hub’ at https://elliswhittam.com/covid-19/register/

Business Investment in UK Hospitality Sector Tumbles as Coronavirus Hits Business investment in hotels and restaurants has fallen by more than 6% in a year as coronavirus ravages the sector, analysis by specialist tax relief consultancy Catax shows.

Total business investment in the sector fell by 6% to £1.26bn in the first quarter of 2020, down from £1.34bn for the same period in 2019, latest ONS figures released yesterday show1.

This is indicative of a wider slowdown in the British economy, which shrunk by 10.4% in the three months to April 20202.

Overall business investment across UK industry rose 0.8% compared

with the first quarter of 2019.

rants to get back on their feet.

Coronavirus has hit the hospitality industry hard, with restaurants and hotels suffering from months of closure. Industry leaders have expressed fears that even the reopening from July 4 will not be enough to save many businesses.

“Industry leaders are cautious about the future, even with the appealing prospect of reopening on July 4, and it will be a long time before hotels and restaurants are able to get back on a secure financial footing.

Mark Tighe, CEO of tax relief consultancy Catax, comments: “The hospitality industry has been hammered by coronavirus, and the decline in business investment is a symptom of its dramatic impact on the sector. This will weigh heavily on the ability of hotels and restau-

“The government’s tax relief schemes, which in the past have awarded R&D tax credits to restaurants for projects including developing new menus, remain available and will prove crucial for some businesses as they seek to recover. Politicians will need to move fast to restore confidence and give investors the certainty they need to take the bold decisions.”

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Over 450,000 Hospitality Supply Jobs at Risk Without Government Support Survey Reveals Issue 15

As we begin the process of reopening, a new survey by the UKHospitality Supplier Alliance, shows that hospitality suppliers are an intrinsic part of the hospitality sector, have suffered alongside operators during lockdown and will be critical to a successful restart.

The specialist nature of hospitality means suppliers tend to be dedicated to the sector with 69% of respondents having 75% or more of their revenue purely within hospitality. It is no surprise, therefore, that lockdown has devastated business with an average decline in trade of 78% and 1 in 4 suppliers not trading at all.

Looking to the restart, suppliers recognise their central role, with two thirds highlighting the importance of their services to an operator’s ability to re-open smoothly. Despite months of little to no revenue and an extremely precarious immediate trading environment given social distancing requirements, suppliers will need to invest months ahead of any income. 82% of suppliers recognise the importance of their products and services being in place prior to re-opening.

Most concerningly, the survey results spell out the fragile state of supplier confidence, current hardships faced and the prospect of mass redundancies and business closures if Government support is not extended through

early trading.

Suppliers have had a patchy success rate in accessing support to date and are concerned should Government support be withdrawn while operators are either still closed or open but trading at historically low levels. In such circumstances, 1 in 5 suppliers will expect to close while 3 in 4 will have to make redundancies. With an average redundancy rate of 40%, that equates to 460,000 job losses across the hospitality supplier sector Extending Government support to suppliers through a lengthy and painful recovery, with venues expecting levels of trade to be significantly supressed for many months to come, will allow us to avoid this scenario. Suppliers forecast six months support should allow them to avoid redundancies with a further month helping them remove the risk of business closures.

Commenting on the survey results, UKHospitality Chief Executive Kate Nicholls, said: “The supplier network is integral to the hospitality ecosystem. These businesses will provide critical support to operators and will be an essential part of a successful restart. Suppliers will also be the last to be paid. It is vital therefore that Government provides immediate support through to the point where our world class hospitality venues are commercially viable. Our ask therefore is a simple one: parity with operators

CLH Digital

5

so that any ongoing measures in support of hospitality include the wider ecosystem.

“We have been encouraged to see a shift in guidance in some areas, for example on discretionary grants, to recognise suppliers are a significant part of the hospitality sector. However, Government needs to adopt this position more widely to ensure suppliers benefit from measures targeted at hospitality businesses.

“After months of little to no revenue and with a requirement to invest in order to play their part in the restart, the supply chain is at a critical point.

Support now and they can play their part in ensuring he UK’s world class hospitality sector bounces back sharply. Without support, many will go to the wall, operators will disappoint their customers and a potential 460,000 team members will find themselves unemployed”.

Given the powerful findings, UKHospitality is asking suppliers to contact their MP and raise awareness of the clear need for further Government support. A template letter and instructions on identifying your MP (should you need them) can be found on the UKHospitality website at www.ukhospitality.org.uk

Optimism and Nervousness Mix as Teams Prepare for Hospitality’s Return Workers across Britain’s hospitality sector will start returning to work next month generally optimistic about the long-term prospects for their industry, if concerned about their own short-term job security, new research reveals.

The Hospitality Professionals Survey, conducted by insight and data consultancy CGA and training specialist CPL Learning, with over 500 Hospitality Professionals, shows that front-line teams in pubs, bars, restaurant and hotels are ready to get back to serving customers, with the majority of staff saying they had been well supported by their employers during lockdown and furlough.

“Against the background of media headlines about business failures, sites not reopening and predicted job losses, this is hardly surprising,” said Charlie Mitchell, research & insight director at CGA. “But generally respondents remain up-beat about the sector and hospitality as a career for them. Judging by some of the write-in comments, there’s an eagerness to return to work.”

Over half of those surveyed expect to return to work by end of July, and despite worries about their own jobs, 76% are confident their own employer can survive, with 37% very confident. Confidence is lowest among those working in the tenanted and leased pub market.

More workers said their opinion of their companies had improved rather than worsened since the beginning of the COVID crisis, with good communication being a major factor.

Looking at the market as a whole, a third (34%) believe it will recover by end of year, 32% by the first half of 2021, with another third (35%) thinking it will take longer.

The research carried out earlier in June among a range of front-line staff, including general managers, operations teams, front-of-house and back-ofhouse team members, nonetheless reveals that almost two thirds (65%) of hospitality workers are concerned about their short-term job security, jumping to 80% for back of house team members. Overall, 24% are very concerned.

“Over half (58%) of workers in the survey are optimistic about the prospects hospitality over the next 12 months – which makes them more upbeat than their bosses,” added Mitchell.

On return, staff expect to see a number of measures being implemented to ensure their safety, such as more regular cleaning, increased provision of hand sanitiser, physical distancing measures and PPE provision, much the

same as consumers say they expect.

While team members are expecting reduced shifts and smaller teams, few deemed this essential for their return to work. Just 16% of workers feel that reduced shifts would be essential in their return to work, despite 44% expecting this. Similarly, 62% were expecting limited capacity for teams, with just 35% suggesting it was essential The results paint a broadly positive picture of the interaction between sector staff and employers during lockdown, with over a third (35%) of employees suggesting that their opinion of their employers had improved over the period, with 22% saying it had improved significantly, compared to just 12% who had changed their opinion for the worse.

In all, 69% say they have been satisfied with level of support from employers over lockdown – with 60% believing their well being had been prioritised. Two thirds (67%) say communication has been done well.

Finally, a large majority (74%) of team members feel that the industry offers good career opportunities and 64% of those sampled have plans to remain in the sector for the long-term, over five years. Also, 61% say they would recommend hospitality as a career to family and friends.

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Landlords and Tenants – The Question of Rents 6

CLH Digital

Issue 15

By Russell May, Senior Associate – Solicitor at law firm Boyes Turner

To say that tenants in the hospitality and leisure industries have been hit hard by the coronavirus pandemic is an understatement.

Some landlords were initially putting tenants, many of whom have seen their businesses all but destroyed as a result of the unprecedented catastrophe, under considerable pressure by using aggressive debt recovery tactics.

Commercial tenants, however, have had a lifeline thrown to them been by recent government legislation, brought in at great speed, which imposed restrictions on landlords seeking aggressively to enforce demands for rent arrears from their tenants.

The government has introduced restrictions on a landlord’s ability to pursue certain enforcement action against a tenant by temporarily banning the use of statutory demands and winding up petitions for those commercial tenants unable to pay their bills due to coronavirus. The ability for a landlord to forfeit the lease for non payment of rent has also been suspended.

These measures, which have provided valuable breathing space for tenants, were both due to expire on 30th June, but they have now been extended to, at least, 30th September.

These government measures have taken the pressure off tenants but instead have shifted that pressure on to landlords, particularly those who have substantial loans to service and financial covenants to meet. The collapse of shopping centre giant Intu into administration last week is a stark

reminder of the pressures landlords face, in the light of evidence that less than 25% of all rent due since March has been paid to landlords.

Companies demanding concessions from landlords have come under media scrutiny of late, including Travelodge who demanded short term deferrals and Superdrug for demanding 75% rental cuts – even though Superdrug remained open during the lockdown.

Landlords and tenants must realise that there needs to be give and take on both sides and that they should work together to reach agreement in respect of rent, for example by shifting quarterly in advance payments, to monthly payments, and even rent holidays.

Government assistance for commercial tenants has also included business rates relief. However, ultimately the rent has to be paid. If a tenant’s lease can be terminated under a break clause or is coming to an end, for example, then the tenant will have a stronger bargaining position.

The ability to institute Commercial Rent Arrears Recovery (CRAR), a statutory procedure which allows landlords of commercial premises to recover rent arrears by taking control of the tenant’s goods and selling them in order to pay off the debt has also been temporarily limited by emergency government legislation until 30th September. A tenant must be at least 189 days in arrears of rent, so well before the lockdown commenced, before a landlord can make use of CRAR. However, there are other options for landlords to recover rent, such as claiming against guarantors or dipping into any rent deposit that was paid at the start of the tenancy.

Difficulties with rent are against a background of burgeoning costs for those in the leisure and hospitality sector including the need to provide face masks, gloves and screens and cashless payment systems as well as maintaining social distancing as the lockdown comes to an end. In addition,

the industry will need to keep temporary records of all customers and visitors for 21 days and assist NHS Test and Trace with requests for that data if needed.

Yet against this backdrop, there are some positives. Business Secretary Alok Sharma was being urged to intervene to prevent widespread job losses and business failures across the hospitality and leisure sector. Although many businesses might say that the government has moved too slowly to open up the sector, there are still a large number of scientific commentators who say that measures are being relaxed too soon. There is no doubt that the re-opening on July 4th is a result of the political and economic pressure which has been building on the government. The reimposition of lockdown in Leicester this week serves as a stark reminder of the problems we still face.

And the encouragement for the hospitality industry initially for “al fresco” dining and drinking and the general opening up of the sector now underway is to be welcomed. It’s even possible that if people prefer to remain in the UK rather than travel abroad for their holidays, UK leisure may see a boost. The industry is certainly hoping for a surge in retail spending when the lockdown is finally lifted and if reports of frantic holiday bookings are true that could well happen. Certainly this was the case in China but many European countries have seen that people are remaining very cautious.

The ability of the sector to get back to something approaching pre-lockdown business remains subject to compliance with specific guidance from the Government and several leisure and hospitality categories will have to stay closed for the time being. And, of course, it remains to be seen how soon potential customers feel comfortable enough to resume their normal leisure pursuits as lockdown restrictions are lifted.

Web: www.boyesturner.com

Budweiser Brewing Group UK&I Announces Comprehensive Reopening Support for On-Trade Budweiser Brewing Group UK&I, part of AB InBev, have announced that its Save Pub Life platform has expanded and evolved to provide a package of reopening support for pubs, bars and restaurants.

The resources available to the On-Trade include: • On-demand ordering – Budweiser Brewing Group, is launching a mobile order solution in partnership with Slerp, which will enable mobile pay-at-table, click & collect and home delivery (in major cities) - making it easier to manage re-opening with social distancing measures.

• Operational safety support – Advice is available about how to adhere to new safety and hygiene protocols, as well as access to discounted PPE including hand sanitiser, cloth face coverings and plastic shields.

• Outdoor Speed of Serve solutions – Mobile bars, buckets

and coolers are among the tools on offer to help reach consumers in outdoor spaces.

• Takeaway solutions – PET bottles, compostable cups with lids and a variety of growlers are available to help pubs facing capacity restrictions.

• Opus Energy Partnership – Customers can benefit from the exclusive green energy tariff offered by Budweiser Brewing Group in partnership with Opus Energy, with the potential to save up to 30% on electricity bills.

• Boost Your Business loyalty app – A new platform supporting and rewarding Budweiser Brewing Group’s OnTrade customers – giving access to exclusive rewards, offers and content.

• Stella Artois Draught Masters – This digital training programme will help participants deliver the quality, service and perfect pour that pubgoers will be expecting from

Maintain a healthy cashflow Contact our Debt recovery team

Donna Goddard Head of Debt recovery Email: dgoddard@boyesturner.com Tel: +44 (0)118 952 7173

their re-opened local.

• Digital Marketing Training - The brewer has partnered with Google UK to offer free training to pub and bar workers on developing digital marketing and social media strategies.

Outlets who participated in the Save Pub Life initiative, as well as those who stock the brewers’ leading portfolio of brands, can access these resources through Budweiser Brewing Group’s Save Pub Life platform from today, at www.savepublife.com.

The brewer is also launching re-opening events and initiatives fronted by its much-loved brands, to help drive consumers into pubs and bars over reopening weekend and beyond.

Ryan Fritsch, On-Trade Sales Director at Budweiser

Brewing Group UK&I says: “We are thrilled that the nation’s pubs will be able to welcome customers safely once again and know that this sentiment will be echoed by venues and pub-goers alike. Since the beginning of the crisis we have sought out ways to support the sector. Save Pub Life provided cashflow when pubs needed it the most, yet the sector will continue to face significant challenges.

We’re proud that we will continue to provide support throughout the re-opening phase and beyond, leveraging our iconic brands and providing useful resources to help venues reassure pubgoers, drive footfall and build sustainable businesses. We are committed to driving growth in the sector in the immediate and long term, utilising innovation and our strong brand portfolio.”

CAMRA Urges People To Get Back Down The Pub Safely • For the moment, no live entertainment or loud music • If the weather takes a turn for the worse, you might not be allowed to shelter inside.

You can help by:

The Campaign for Real Ale has launched simple advice to help people support their local pubs safely and responsibly Consumer group CAMRA, the Campaign for Real Ale, has released an easy to follow guide to help people use and support their local pubs safely over the coming weeks and months.

With many pubs facing a long road to recovery, CAMRA wants people to get back down their local if they can, in order to protect them from permanent closure.

As pubs in England begin to reopen from Saturday (4 July) CAMRA has put together simple advice on how people can get back to the pub safely and use locals responsibly, in line with Government guidance.

The advice for pub goers in England includes: Who you can go to the pub with: • If you are sitting inside, members of your household and one other household (or support bubble) • If you are sitting outside, members of your household and one other household (or support bubble), or you and up to five other people from different households What you should expect: • In most circumstances, order and be served at your table • To see signs telling you where to go and how to use the pub safely • To give some details like your name and a phone number to help with contact tracing

• Listening to the staff and following instructions on signs • Waiting patiently in queues • Washing your hands or using hand sanitising stations – especially when you arrive and leave, or use the toilets • Ordering remotely where you can – whether through an app or website • Staying in your allocated seating area as much as possible • Using contactless payments where possible A few do’s and don’ts

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

• Do go back to the pub where you can – pubs need our custom to help them through this difficult time • Do plan ahead and book in advance where possible • Don’t take your empties back to the bar – for the moment, this isn’t helpful for staff • Don’t come to the pub if you, or someone in your household or support bubble has symptoms of COVID19 – stay at home and follow NHS advice For those who are unable to get back to the pub, and for those pubs that can’t reopens safely, the Campaign also has its own beer ordering app ‘Brew2You’ which allows people to order drinks and food for take-away and collection from their local pubs and breweries.

Commenting, CAMRA’s National Chairman Nik Antona said: “Not being able to go to the pub for a pint over the past few months has really brought home how important our locals are to our communities and to tackling loneliness and social isolation.

“As pubs across England begin to reopen, it is important that we give pubs our support not only this weekend but in the weeks and months ahead so they can survive and thrive.

“Crucially, this must be done safely and responsibly.

That’s why we have put together easy to use guides and graphics to help people understand what to expect and how to enjoy a pint safely.”

Water UK and British Beer & Pub Association Urge Operators to Apply Imminently For Beer Disposal Licensees urged to contact water wholesalers as soon as possible before disposing of unsaleable beer ahead of pubs re-opening on July 4th.

“We’re really keen to see pubs open their doors again and have been doing everything we can to help make that happen.

Water industry trade body Water UK and the British Beer & Pub Association have come together to ask landlords, who have not already done so, to act quickly in order to ensure their applications to dispose of waste beer into the sewer can be processed efficiently.

“We obviously have to consider the environmental problems that can be caused by putting large quantities of beer in the sewer system, where it can reach rivers and waterways. It’s important this process is managed carefully to avoid any damage to fish and marine life.

Water companies are standing by to help and have made it as easy as possible to dispose of beer by making disposal applications simpler, cutting bureaucracy and waiving fees.

“The quicker landlords can get applications in, where there’s no alternative disposal route, the easier it will be for water companies to help them open in time, and we’re all looking forward to that.”

To protect the environment, it is vital pubs get the permission of their water company before disposing of beer into the sewer. This is especially important as in a small minority of cases water companies might not be able to help for operational or environmental reasons.

Emma McClarkin Chief Executive of the BBPA said:

In the majority of cases, beer that has become unsaleable as a result of the COVID-19 shutdown, will need to be destroyed in the pub. However, where a robust risk assessment allows for the recovery of beer kegs and casks, publicans are being encouraged to consider other options for repurposing spoilt beer i.e. as an addition to animal feed or feed for anaerobic digestion.

“The BBPA has been working closely with Government and the water industry to ensure pubs are prepared for re-opening, including destroying beer that has become unsaleable as a result of the COVID-19 shut down and disposal via the sewer where this is possible.

Water UK Chief Executive Christine McGourty said:

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“It is vital that pubs are able to open their doors and get back to serving their customers and local communities as soon as possible from 4th July.

“We would encourage all landlords and publicans to get any applications in to water companies as soon as they can to ensure a smooth process ahead of July 4.”

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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Issue 15

UK Pubs and Bars Need to Undergo a Paradigm Shift – 3 ‘I’s to look at for the ‘New Normal’

By Kunal Sawhney, CEO of Kalkine

A new era for the UK hospitality industry is about to begin, once the government gives a final nod to re-open pubs, restaurants, cafes, and other hospitality venues on 4th July 2020. The industry got a reason to cheer after Prime Minister Boris Johnson’s announcement. The industry, which was struggling for survival has finally got some hopes to stand back on its feet, but this might come at a cost. All establishments are expected to keep records of all their guests to enable contact tracing and maintain adequate hygiene as per government guidelines. On the top, this relief comes with a strict warning that the re-opening permission is ‘conditional and reversible’.

‘I’MPACT OF THE LOCK-DOWN It is concerning for the industry as well as for the economy that the industry, which is amongst the top employers of the nation and churns billions in revenue every year, is on the verge of a collapse. The UK pubs and beverages served in these pubs contribute billions of pounds in government tax revenues as well. But around 47,000 of these pubs across the country have remained closed since March 20, 2020, which means there has been no revenue for these establishments and for the government unless they were to work around an online business model.

Further, it was estimated that it would have costed these pubs almost £100 million every month in cash, during this period of the lockdown.

‘I’NTRICATE CHALLENGES PUBS MIGHT FACE WHEN THEY RE-OPEN ‘Embracing adversity as a chance for the opportunity’ could be the

new mantra for the industry players as they plan to re-open. Though, reopening might come with stricter rules and guidelines to comply but that is not going to be the only challenge they are expected to face.

There could be restrictions imposed initially on the number of guests allowed inside the premises coupled with a possibility that they might not see enough guests visiting their pubs initially.

Thus, what will matter here would be how these businesses attune to have an innovative and a changed business model. Moreover, one big relief was already offered to the industry when the social distancing norm was relaxed to ‘one metre plus rule’. This was something the industry was in desperate need of, otherwise only one-third of these pubs could have taken the advantage of the re-opening announcement.

‘I’DEAS FOR PUB-OWNERS Adopting ‘Digi-Business’: Though pubs will have to maintain records of all their guests and will have to comply with strict government guidelines, they can rely on technology to help them run their business more efficiently. Pubs can develop their own app to maintain records of all their guests, which enables contact tracing. The app can help further by offering guests a hassle-free check-in experience, enabling them to pre-booking their slots reducing wait time and book orders on-line. This will also help managing the required level of social distancing.

Capacity Management and Seating Modalities: Some more ideas these pubs can think to implement include, re-arranging their sitting arrangement, modifying washrooms to maintain social distancing, having separate entry and exit doors, ensuring contact-less payment systems, encourage online order booking, set a limit on maximum number of guests inside the premises and even start serving take away orders (if not done so far).

Moving from Traditional to Disruptive Ways: More specific guidelines for the pubs are expected to be issued by the government at a later date, but if we have to take clues from the countries where pubs are already open, it appears that Sweden never went into a complete lockdown and relied heavily on its citizens to follow social distancing norms. In Australia, pubs opened with a three-step plan, first by limiting the number of guests inside the premises to 20 and then gradually increasing the number thereafter. Italy on the other hand, opened its

hospitality sector with stricter surveillance, however, many cities allowed these establishments to extend their outdoor open spaces for free by closing the sub-streets. We still need to see how the new normal for the industry will look like, but it (definitely) needs to be disruptive compared to the past.

‘ALCOHOL FOR THOUGHT’ AS YOU WOULD WANT YOUR GUESTS TO ENJOY THE DRINK! Though, city pubs in the UK have limited space and the crowd is overwhelming, pubs on the countryside are better positioned with lower footfall, open gardens, and extra spaces to manage their guests. However, the challenge is not just going to be limited to comply with the government guidelines, but also to adjust their business models to the new normal. Remodelling the long-established business traditions is not easy and will need a lot of new strategies to keep the business running. They would also further need financial assistance from the government to survive - as per British Beer and Pub Association (BBPA) only six out of ten establishments would survive past September without any further support from the government. Though the government have announced steps of financial support during coronavirus lockdown, but a stretched handholding will be needed in the future as well.

Let us take a glance at some biggies of this industry in the UK amid the prevailing scenario: JD Wetherspoons Plc (LON: JDW) had already announced that it would open its 874 pubs across the UK and Ireland on July 4, on getting approval from the government.

Marston's Plc (LON: MARS), begun brewing well in advance to fill its 1,400 pubs and bars, anticipating the government orders.

Owner of the famous brands, Harvester and O'Neill's, Mitchells & Butlers Plc (LON: MAB) has secured £100 million of new funding and is all set to welcome guests with safety becoming the top priority at all its sites.

Others like Greene King Plc has launched “Pub Safe” and will be reopening with five commitments for customer and team safety.

Disruptive business ideas can untap diverse opportunities, do not ‘Quarantine’ your operations to a ‘Restricted Business Mode’.

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.

Our product range includes:

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems

Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Issue 15

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Drinkaware Offers Practical Advice for Licensed Venues Ahead of Reopening Many pubs, bars and restaurants across the UK will be starting to reopen this weekend. While opportunities to meet safely will be cause for celebration, alcohol education charity, Drinkaware, is advising venues to make sure they are prepared.

Adam Jones, Director of Partnerships at Drinkaware says: “The majority of people who head to pubs, bars and restaurants will want to enjoy themselves and keep safe. But the reality is, meeting up with friends and family will be a different experience to the one we’re used to. Relaxed licensing rules, social distancing and transport limitations will all present issues for operators. Some people may even have a different tolerance to alcohol now than they did four months ago. In this new normal however, there are some practical measures operators can put in place to help their customers have a good experience.”

Sue Nelson, Executive Officer for the Institute of Licensing comments: “The Institute of Licensing is keen to see our pubs, bars and restaurants open again in a safe and responsible manner. They host so many of the good things in life: friends, family and fun, so Drinkaware’s message of ‘drink responsibly’ has our full support.”

Drinkaware’s advice for licensed venues:

PAVEMENT DRINKING COULD MAKE IT HARDER TO SPOT VULNERABLE CUSTOMERS Relaxing the licensing rules means that in some places, people may be able to drink within a perimeter of a venue, like on pavements, in pub car parks or on terraces. This means vulnerable people may be harder to spot, such as those who are underage and who might be having drinks bought for them, and others who may experience alcohol poisoning, becoming victims of aggression or even sexual harassment or assault.

WHAT CAN OPERATORS DO?

Adam says: “Staff will need to be more vigilant than usual in spotting vulnerable customers. Remember that the number of drinks a person has had isn’t the only indicator that they may have had too much – alcohol affects us all differently. Have an escalation plan in place and make sure your team knows how to deal with, and report, an incident appropriately.”

Limitation on travel options must not cause an increase in drink-driving Some public transport journeys have been affected by the pandemic and many people might choose to drive to venues instead. Because there is no fool proof way of drinking and staying under the driving limit, it is important that people don’t drink before getting behind the wheel.

WHAT CAN OPERATORS DO? Adam says: “Drinkaware always advises people not to drink at all if you’re driving, and venues must encourage their clientele not to drink and drive. If customers do choose to drink, help them find alternative and safe routes home, and make local travel advice easily accessible, such as providing travel information on your website. Our campaign against drink-driving, Home and dry supports venues to encourage customers to stay alcohol-free when driving. You can download these assets for free from our website.”

ALCOHOL LOWERS INHIBITIONS MAKING SOCIAL DISTANCING DIFFICULT TO MANAGE Alcohol can affect people’s inhibitions, and this may make social distancing harder to manage. When we drink, we can miss social and environmental cues that help us to interpret situations rationally – and this could lead to some people behaving in ways they wouldn’t when sober.

WHAT CAN OPERATORS DO? Adam says: “Make plans to help customers with social distancing and

consider how many members of support staff you can employ to safely monitor it. In our own experience working with the night-time economy, it can help to have staff briefed to spot low level anti-social behaviour, like arguments, and make sure they know how to diffuse or escalate to senior staff.”

ALCOHOL IS DEHYDRATING Alcohol is a diuretic, which means it encourages the kidneys to lose extra fluid. We tend to sweat and go the toilet more when we drink. This combination means we lose more fluid than we take in and become dehydrated unless we replace that lost fluid by drinking water.

What can operators do?

Adam says: “Proprietors should make water available and easily accessible while following the government’s guidelines for social distancing and hygiene to help reduce the risk of customers becoming unwell due to dehydration. It’d also help if staff were proactive in offering water or displaying reminders for patrons to keep hydrated.”

Remember that it’s the social connections that people have missed – not alcohol Pubs, bars and restaurants give people a unique opportunity for social connections, which is what many of us have missed while on lockdown.

Alcohol is not a compulsory component.

WHAT CAN OPERATORS DO? Adam says: “Have a good selection of lower strength alcohol and alcohol-free drinks available and on your menus. If your venue offers mixed drinks or cocktails, make sure you have non-alcoholic options too.

Perhaps even consider special offers. Offering ‘low and no’ is a great way to support customers to reduce their alcohol consumption and also cater to the millions of people who choose not to drink.”

Hospitality - An Open Letter to Welcome Back Our Customers Hospitality trade body UKHospitality has written an open letter to customers ahead of tomorrow’s scheduled reopening of businesses.

The letter makes customers aware of the measures that businesses will have implemented in order to deliver a safe reopening as well as any changes customers should expect to notice.

It also highlights how customers can play their part to ensure that reopening is safe, successful and enjoyable.

UKHospitality Chief Executive Kate Nicholls said: “It would be an understatement to say the past few months have been a challenge for our sector. Venues in England are very excited to be welcoming back customers from the 4th, but clearly that is also going to present some challenges.

“Businesses are conscious of the important role they will play in ensuring the safety of staff and customers, as much as they are aware that they are likely still not out of the woods economically. It is vital that this reopening is safe, successful and helps to imbue confidence among customers.

“Our customers also have a huge role to play - success depends on cooperation. Everything must run as smoothly as possible in order to ensure that everyone is kept safe and any further potential closures, which nobody wants and could be terminal for some of our favourite venues, are avoided.

“We hope that our open letter will give customers clarity about what to expect of venues and what is expected of them. We want to reassure them that every effort is being made to make sure their visit to a pub, café or restaurant will be the best it can possibly be.”

The letter can be read in full at www.catererlicensee.com/Letter_to_customers_4Jul20_final.pdf

Innovative Managed Tech Solutions to Help Hospitality Businesses Protect Employees and Customers from Covid-19

• THOR UVC® terminal cleaning device safely kills viruses in the air and on surfaces in minutes • Nanoclave cabinets use UV lights to disinfect items such as menus, remotes and shared equipment • Wearable tech alerts colleagues if they breach social distancing – available as lanyards, wristbands and hi-vis vests • Thermal imaging camera detects higher than normal temperatures

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Issue 15

The Best Cleanliness Practices for the Hospitality Industry

By Shaun Doak, CEO at REACT of cleaning. This is especially important for high-touch surfaces such as tables, doorknobs, elevator buttons, toilets, faucets and handrails, and should be done following a three-step methodology; clean, disinfect and test.

thing is effectively sanitised as bacteria and viruses are capable of finding their way into every nook and cranny, and that your chosen method does not create other unwanted hazards.

Here are some extra top tips for a safe environment:

When cleaning, ensure to wash surfaces using a PH-neutral detergent, to remove lingering dirt and dust, before using an effective virucidal disinfectant. Bacteria and viruses easily hide in dirt and dust resulting in a less effective disinfection process if not first removed.

1. Ensure employees and customers are practising good hygiene, such as sanitising or washing their hands on a regular basis.

2. Face masks are extremely effective, helping to prevent the spread of germs encourage staff to wear them, particularly in environments where social distancing is challenging.

3. Be mindful of your cleaning regime to reduce the possibility of cross-infection, particularly in kitchens, meeting rooms and other high-touch areas. Regular cleaning, disinfecting and testing are crucial.

4. Ensure the chemicals used in the cleaning process are as environmentally friendly as possible, otherwise an increase in their use can lead to other unwanted issues, such as property damage and skin irritation.

5. Sanitize screens, keyboards and other gadgets with an alcohol or disinfectant wipe or invest in a UV sanitizer.

6. Educate staff on the symptoms of COVID-19 and how to spot and prevent spreading. Set up a dedicated room to isolate anyone who develops these symptoms in the workplace.

7. Even though lockdown measures may be relaxed, there is still the risk of people catching the disease. Be sure to find a trusted deep cleaning organisation and have their contact details saved.

8. It is advisable to avoid central air recirculation during SARS-Cov-2 episodes by shutting off recirculation dampers, which prevents virus particles in return ducts from re-entering the building. When possible, decentralised systems such as fan coil units should also be turned off if they use local recirculation.

In some applications, it may not be possible to turn off these fan coil units, as a result they should be included into the cleaning regime.

9. Communicate these measures to staff. They will only be effective if people

Virucidal disinfectants are typically stronger than their anti-bacterial counterparts. When applying disinfectant, make sure to follow the manufacturer’s instructions. This should include guidance on the required ‘contact time’- the time the disinfectant should be left on the surface to effectively destroy the virus. Once this time has passed, any residue can simply be wiped away.

Reducing the risk of exposure to COVID-19 is key as the UK begins to slowly reopen the hospitality sector.

Offering a clean, safe environment for customers and the general public is a familiar challenge, however, extra vigilance and enhanced cleaning routines are necessary in order to provide the greater protection needed from SARS-CoV-19, the virus that causes COVID-19.

A focus on cleaning, hygiene and infection control is a critical step, alongside social distancing and the use of PPE, to ensure both the public and employees are safe.

Best-practice cleaning methodologies to cope with COVID-19: The most thorough process involves an initial professional deep clean of an entire area followed by an increase of the frequency and thoroughness

A word of caution; many virucidal disinfectants on the market use potentially harmful active ingredients, such as chlorine, which, when used more frequently in the fight against the virus, may cause damage and/or create a different kind of health hazard, such as skin irritation and breathing issues.

Seek out environmentally friendly alternatives, that are just as effective, as a safer choice.

Adenosine Triphosphate (ATP) Testing is used to verify that surfaces have been effectively cleaned. ATP testing is relatively easy to do and is regularly used in the healthcare and food preparation industry – you may be using it already. It works by wiping a swab across the surface, inserting it in an active substance and then measuring the output on a hand-held device.

Extending the test’s use to high touch areas throughout the establishment will provide confidence that your cleaning regime is effective.

When it comes to deep cleaning, methodologies can vary, so whatever you do, make sure it’s effective and consistent. You must ensure that every-

Pub Loving Entrepreneurs Launch New Play It Safe App The new PlayItSafe.app has been designed to collect contact details from pub visitors, so that, in the event of a COVID-19 outbreak, the NHS Test and Trace teams can quickly get hold of anybody who might have been infected.

Entrepreneurs Tim Joyce and Justin Smith designed the app to make it as easy as possible for pubs, restaurants and visitors to use. They said: “We love a good pint – it’s something we’ve both missed in lockdown. We know COVID-19 has hit everyone hard – families, friends and businesses, so we understand people wanting to go out and meet up. But a second wave of COVID-19 is a real threat. We want to help businesses to be safe and compliant when they open back up – and in doing

that, help our NHS heroes. We want people to be able to meet up and have a good time but still feel that if there was an outbreak, they could be safely traced. We care about pubs and people and we have the skills to make a difference.”

Play It Safe is free for pub and restaurant visitors to use and costs businesses just 2p per visit.

Software developer Tim Joyce from Happy Tickets, and Director of creative agency Orbital Justin Smith, have been working on projects together for the last three years. When they heard the news about the pubs opening, and the issues around the Government’s own track and trace app, they knew they wanted to help out businesses, the NHS and their community with a

solution. They put together the app to ensure the design was tested, compliant, secure and launched in time for the reopening of pubs and restaurants.

How does Play it Safe work? PlayItSafe.app – for step-by-step guide to use or to download photos and videos visit www.playitsafe.uk Justin and Tim said it was peace of mind for businesses and visitors alike.

They said: “You just show your phone screen to pub staff so they know you’ve signed in. It is your Passport to a Pint! It saves staff time, no taking down details on bits of paper, storing them securely and then finding all the relevant details if they ever need it.”

They added: “Let’s not be naïve about this. This app will be used – there will be people who get tracked through this app. It is needed. We now know from Melbourne and Texas that when pubs and restaurants reopened, they had a jump in cases, and we can all see what’s happening in Leicester! This is not a ‘nice to have’, this is vital – we are at the most critical time in the UK’s COVID-19 journey so far, as social distancing is relaxed. Play it Safe is a simple, cheap and effective way to keep your business and clients safe – to keep our communities safe.”

Struggling Pubs Need Freedom To Stock Local Products To Survive Post Lockdown

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CLH Digital

CAMRA’s Cheers for Choice campaign calls on pub companies to allow landlords to sell local beers from small and independent breweries.

Every pub across the UK should be allowed to stock and sell beer and cider from small, local and independent brewers and cider producers to help them recover post-lockdown.

That’s the message from CAMRA, the Campaign for Real Ale, as they launch their new ‘Cheers for Choice’ campaign this week.

As pubs prepare for reopening, CAMRA’s 190,000 members across the UK are signing petitions to pub company bosses urging them to allow all landlords to stock local brews. Over 7000 people have taken part so far.

Current beer ties mean that most pub tenants are restricted in what they can sell in their pubs and are often banned from putting on the products they know their customers want to drink.

The campaign hopes that pub companies’ beer tie arrangements can be relaxed as pubs reopen following the coronavirus lockdown, so that all parts of the industry can pull together and support each other.

A recent survey of 21,000 beer drinkers and pub goers carried out by CAMRA found that 68% of people are less likely to go to a pub if it isn’t selling local and independent beer and cider.

Commenting, CAMRA National Director Ben

Wilkinson said: “Relaxing restrictions for tied pub tenants is the right thing for pub companies to do – making sure all parts of the industry, no matter how small, are supported in the recovery from COVID-19 and are able to thrive in the weeks and months ahead.

“Allowing small and independent brewers and cider producers to sell into all pubs will also improve consumer choice and allow pub goers to support local brewing businesses hit by recent events.

“It also makes business sense, with 68% of pubgoers saying they would be less likely to go back to a pub if it doesn’t have a range of brews from small and independent producers.”

New Guide Offers Peace of Mind for Hotel Owners on Pests

Hotel premises left empty during the Covid-19 lockdown could be a hot spot for pests – including rats and mice.

National trade body the British Pest Control Association (BPCA), has issued a new guide to help hotel owners and managers prepare to re-open as restrictions ease.

The guide – which is available online – sets out legislation and regulations which they must consider, as well as outlining checks that should be taking place ahead of re-starting production or re-opening to the public.

Technical Manager at BPCA, Dee WardThompson, said: “One of the biggest threats that many closed businesses will have to face is the possibility of a serious pest infestation, which may have established while their premises were left without any activity and unguarded from pests.

“If you kept up pest management visits then you should be in a good position to re-open safely. If you stopped them, then the worst-case scenario when re-opening your business is that you discover a pest infestation that has been given over three months of free time and space to feed, breed and damage your building and the contents within.”

BPCA has eight tips for being ‘pest ready’ when premises re-open: • • • •

Safely secure all food sources from pests Check access points are sealed Perform thorough cleaning and hygiene process Check condition of pest management equipment, eg fly screens • Visit site to perform routine maintenance and pest activity check • Follow pest prevention tips in the Pest Ready guide • Conduct a back-to-work pest inspection with your pest management company • Get a good pest management company on your books – find one in your area with bpca.org.uk/find BPCA members have reported a surge in rodent activity during the lockdown, with call outs to rats up by 51% and call outs to mice rising by 41%.

Rodents are common and won’t only damage the food they actually want; but will also gnaw through

other packaging, as well as wood, cables and some soft metals. This behaviour can cause serious damage such as burst water pipes, faulty electronics and, in rare circumstances, pose a fire risk.

BPCA’s free online guide explains the breeding cycles and habits of rats and mice, highlighting the speed with which they can become a serious issue.

It also lists measures which can be taken to deter pests from entering a building in the first place, explains when and how to call in a pest control company as well as including a handy checklist of tasks to tick off before opening the doors to staff and customers.

Dee added: “If you closed your business due to the pandemic and have been advised that you can reopen, this guide will take you through a step-bystep process to enable you to mitigate the potential risk of pest problems.

“We’re here to help thousands of individuals and businesses find a trusted pest control contractor every year. By choosing a BPCA member, you will get a company that sends out qualified technicians, has the correct insurance in place, works legally and to our strict codes of conduct.

“If you do not have a pest management company contracted to carry out inspections, pest prevention and control, then you can find a BPCA member company on our website at bpca.org.uk/find.”

You can also contact a BPCA member for advice.

To download a copy of the free guide visit: bpca.org.uk/pestready

Tel: 01495 772164 I 07967 402995 www.shophygiene.co.uk

11

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

Coronavirus bulletin The best way to keep up to date www.businesscompanion.info/focus/coronavirus

Food

Making the Most of Your Contracts Amid the Coronavirus Uncertainty Issue 15

CLH Digital

13

By Pete Maguire, partner in the commercial contracts team at Wright Hassall KEY CONTRACTUAL POINTS

variation should be documented, but even this can vary.

The service provider and customer relationship is typically completely different from that defined by a standard supply of goods agreement.

Maintaining the relationship through personal interactions is essential to the success of the service.

If the contract is silent in this respect, then the accepted position under English law is that any variations would need to be agreed between both parties, rather than imposed by one or the other.

Whilst it is critical to ensure that exposure is as limited as possible in the current economic climate, it’s also important that the provider does not make the customer feel exposed by a new approach.

To help build the feeling of mutual trust between the two parties, you should be taking steps to mitigate costs and proactively put forward new proposals to improve the situation.

In terms of the contract itself, the first important consideration is whether it contains a force majeure clause and if so, does it extend to the impact of the pandemic?

Understandably, the focus of the coronavirus crisis has been on the impact to human health, however, as lockdown measures are slowly relaxed, the economic instability has become more visible, particularly throughout supply chains.

Businesses in the hospitality sector are itching to get back to work, and with many still in survival mode, it is hardly surprising that many are looking to protect their interests and reduce risks, reviewing existing commercial contracts as part of the process.

Whilst very few contracts will have been written with the risks of a global pandemic in mind, it’s crucial that businesses take the time to understand its impact on commercial relationships and the ability of parties to fulfil their contractual obligations.

For now, businesses must stay in close contact with their customers and suppliers, ensuring everyone is on the same page and understands the impact a failure by any member of the supply chain would have both commercially and practically.

Whilst a service provider should certainly consider this clause and whether the current circumstances could trigger it, they must ask themselves if it will be in their long-term interests to do so, as it can potentially lead to an immediate termination of activity.

HOW TO ADDRESS THE NECESSARY VARIATIONS Instead of immediately triggering the force majeure clause, the variation provisions inside the contract could be used first, allowing any additional costs incurred to be recovered by the service provider.

If the costs incurred under the contract are driven by people costs and if it’s possible to flex resources, but have additional costs picked up by the customer, this would be a sensible option.

Some contracts will have a formal change control procedure which sets out the process to be followed and it would be worth checking to see whether the customer is entitled to withhold its approval of any changes proposed.

The critical point here is to try and find a way of ensuring that a contract remains financially viable. The contract will usually set out how a

When variations to the contract are agreed, these should be documented carefully, detailing whether they can be agreed verbally or whether they need to be in writing and signed by both parties.

IT’S ALWAYS GOOD TO TALK… In May 2020, the government released guidance it hoped would encourage organisations whose contracts have been impacted by the coronavirus crisis to behave fairly and responsibly in relation to performance issues and contractual enforcement.

The official guidance is keen for contracted parties to talk, rather than automatically trigger a dispute due to impaired performance, when a time extension, different performance or compensation could keep the supply chain going.

The single most important issue for service providers, is not necessarily the contract itself but the ongoing relationship with their customer. If there is any risk a business might not meet its contractual requirements, the best thing to do is not suffer in silence but open a dialogue as quickly as possible.

Given a good working relationship and a customer who may also require flexibility, then collaborating to find an equitable outcome, with the contract as the foundations for that relationship, businesses could emerge from the crisis in an improved position.

About the author: Pete Maguire is a partner in the commercial contracts team at Wright Hassall. He specialises in the drafting and negotiation of outsourcing and commercial contracts in the technology, retail, security, logistics, catering and support services sectors. Pete previously worked for 12 years in the in-house legal team at Compass Group, UK and Ireland, the UK and Ireland division of the world’s biggest catering, FM and soft services provider.

14

CLH Digital

Issue 15

Data Protection Considerations for Re-Opening Hospitality Businesses The Government has issued guidance to restaurants, pubs, bars and takeaways following the announcement that they can re-open from 4 July.

PRIVACY NOTICES - GET READY TO UPDATE One key change in the guidance, alongside social distancing measures is that hospitality businesses are asked to keep a temporary record of customers and visitors for 21 days in order to support the NHS Test and Trace service. It is not yet clear whether this is a mandatory requirement or advised best practice.

As the guidance rightly notes, many businesses that take bookings already have systems for recording their customers and visitors. The Government has said that it will share details of its proposed system 'shortly' and that the system will be designed in line with data protection legislation. Whatever system businesses decide to use, as a minimum, hospitality businesses will have to update their privacy notices to advise customers that their personal data will be shared with the Government through the NHS Test and Trace.

PRIVACY ISSUES AROUND APPS The guidance suggests using apps to allow customers to order and pay, any such app will likely have features to store customers' data and could be a practical tool to allow the business to meet the guidance in both keeping a record and also social distancing. Collecting information through an app introduces a number of privacy issues, and the app provider will usually seek to pass any privacy risk to the hospitality business. We recommend checking the terms of use carefully before agreeing to share any customers' data via an app.

Finally, collecting contact details from customers may be a really useful marketing tool, but you need to make sure you comply with GDPR. In particular, if you are going to use the contact details for electronic marketing, you need to ensure that you are legally permitted to do so.

For specialist legal support on your data protection obligations and privacy notices, please contact Penny Bygrave on 07909 681 572 or Sarah Thorley on 07387 025 970 in VWV's Data Protection team.

Northumberland Firm Helping to Clear the Path Out of Covid-19 Lockdown with Environmentally-Friendly Fogging Range Hospitality businesses will be able to offer customers an extra layer of reassurance thanks to Northumberland company Clear Fog’s newly launched collection of environmentally-friendly fogging systems.

The process of fogging – the use of a fine mist or ‘fog’ to quickly and effectively disinfect surfaces and surroundings - looks set to become commonplace across all indoor public settings in the coming weeks and months as businesses from all sectors begin to come out of the Covid-19 lockdown.

Promising to eliminate Covid-19 from indoor environments of all sizes, the Clear Fog range allows businesses and homeowners to take charge of their own fogging procedures by equipping them directly with industry standard kit.

Clear Fog founder and director, Charlie Benson, said: “As the hospitality sector begins to open up, consumer confidence is going to be absolutely paramount.

“Public-facing businesses across all sectors are looking to find effective and efficient methods of reassuring customers, staff and visitors that as much as is practically possible is being done to minimise exposure to Covid-19 and make their environment as safe as it can be.

“We’ve had a flood of orders and enquiries since the Government confirmed the further lockdown relaxations on July 4th, and can guarantee UK delivery of your selected Clear Fog system within days.”

Clear Fog offers customers three options:

As business owners across the UK commit to making their premises Covid-19 secure and give confidence to customers, staff and visitors that their surroundings are as protected as they can be, Clear Fog offers an environmentally safe and cost effective option.

The industrial Dry Fogging trolley unit can fog up to 500 cubic metres in just 30 minutes – perfect for large venue spaces, sports halls, conference centres etc;

The Clear Fog systems, which range from large-scale trolley-based equipment to pocket-sized units, use Clear Fog Liquid Disinfectant (CFLD), an electrochemically activated solution (ECAS) produced by the electrolysis of tap water and saline.

The handheld CF35 is used in conjunction with regular cleaning and applies the antibacteria/anti-viral CFLD to all spaces and surfaces including hard-to-reach places. This is the popular choice for pubs, bars, cafes, restaurants, hotels, B&Bs, Holiday lets, retail, offices, hairdressing salons and private residences.

Used extensively in the food industry, this environmentally-friendly solution is harmless to humans but deadly to bacteria and viruses, making it an invaluable addition to hygiene protocols in a post-lockdown world.

Orders from across the North East and wider UK are already keeping the Clear Fog team busy as hospitality and entertainment businesses prepare to reopen their doors at the beginning of July.

Take charge of your fogging procedures and offer customers an extra layer of reassurance.

As hospitality businesses commit to making premises Covid-19 secure, Clear Fog provides an environmentally safe and cost-effective solution - eliminating Covid-19 from indoor settings of all sizes.

From large-scale

equipment to handheld units, order now at

or email

www.clearfog.co.uk

info@clearfog.co.uk

The mini-diffuser is ideal for personal protection throughout the day, whether at work, at home or out and about. Refillable and rechargeable, the pocket-sized unit allows the user to apply a fogging layer of CFLD to anything they are using – steering wheels, chip and pin machines, door handles, telephone receivers, cash, pens, cutlery etc.

For more information on Clear Fog, visit www.clearfog.co.uk

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100g 27 units per box, single flavour or mix of your choice from £1.25 per unit.

FABULOUS FUDGE

2 x 1.5L jars Proper Pork Crackling + Drink or 2 x 1.5L – 1 x 1.5L jar Proper Pork Crackling + 1 x 1.5L Yummy Peanuts + Drink From £10.50.

DELECTABLE VEGAN NUTS PEANUTS, CASHEWS & A NEW COMBO (50/50 SPLIT) ARE ONLY AVAILABLE IN 100G RECYCLABLE POUCHES

Flavours: Creamy, Vanilla, Mint Chocolate, Sea Salt & Caramel, The combo is only available in 5 flavours Butterscotch, Chocolate Orange, Millionaire, Banana & Chocolate, Rum & All boxed in 80 units, any flavour combination per products or a 1⁄2 box Raisin, Bailey's & White Chocolate, Belgian Chocolate, VEGAN Vanilla, 40 units per products. Peanuts from 72p per unit. Cashews from £1.67 per unit.

Vegan Sea Salt & Caramel. From £2.00 per unit.

Combo from £1.33 per unit.

ST AUSTELL CORNISH BEER, LAGER & ALES ALL CASES OF 12 Proper Job 500ml - £19.80+VAT Proper Black 500ml - £20.40+VAT Baobab 330ml (Eden Project) beer - £17.30+VAT Korev 500ml - £17.50+VAT Sayzon 330ml (Wheat Beer) - £16.75+VAT

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CASES OF 24 CASE OF 24 Strawberry & Lime 440ml £21.00+VAT The only full British lager Wild Fruits 440ml £21.00+VAT on the market Mallets Original £19.20+VAT Premium Craft lager 330ml £30+VAT

FOR MORE DETAILS CALL 01202 875280 OR EMAIL trade@sct-sct.com

16

CLH Digital

Issue 15

Pubs ‘Vanishing’ Stabilise Ahead Of Reopening BT Sport to Remain Free for Pubs and Clubs in July and Discounted Until 2021

With excitement growing ahead of the pubs being allowed to reopen on ‘Super Saturday’ in England, the sector have been dealt a shot in arm with the number of pubs ‘vanishing’, those having called last orders for the final time, stabilising despite having been closed since 20th March through the coronavirus lockdown.

Analysis of official Government data by the real estate adviser Altus Group reveals that the overall number of pubs in England and Wales, including those vacant and to let, fell to 40,835 at the end of the first half of 2020 down just 228 during the first half of 2020 despite their enforced closure.

PUBS IN ENGLAND & WALES BY REGION Region

H2 2019

H1 2020

6 Month Difference

South East

5,876

5,843

33

North West

5,480

5,446

34

South West

4,797

4,777

20

Yorkshire/Humberside

4,432

4,415

17

West Midlands

4,085

4,059

26

East of England

3,856

3,820

36

East Midlands

3,688

3,672

16

London

3,660

3,649

11

Wales

3,152

3,130

22

North East

2,037

2,024

13

Altus Group says this compares with a loss of 235 pubs during the first half of 2019 and 473 during the whole of 2019.

OVERALL PUB NUMBERS IN ENGLAND & WALES H2 H1 H2 H1

2018 2019 2019 2020

41,536 41,301 41,063 40,835

But the rate at which pubs are ‘vanishing’ from the communities that they once served, either being demolished or converted into other types of use, such as homes and offices, has halved from the 914 lost during the whole of 2018.

Robert Hayton, Head of U.K. business rates at Altus Group, says Government measures to support pubs during the period of lockdown have undoubtedly helped but urged caution saying: “Pubs in England and Wales are receiving a 1 year business rates holiday worth £768.12m which started on 1st April as well being eligible for £557.94m in grant funding. These interventions have gone a long way to saving our pubs ensuring that they can reopen safely. However, some change of use applications may have been held up due to delays in local planning whilst it also remains to be seen, once the first few cold beers have been downed, the impact on trade new strict rules will have moving forward.”

Who are Tudor Tea and Coffee Ltd? tional tasting coffee, tea and other beverages, using cost effective and reliable machines. We roast all our own coffee beans so you can serve coffee at its best.

We also supply our award winning tea plus all the sundries you might need, from grinders and crockery to syrups and disposable cups.

We are an Award Winning Supplier to the hospitality and licensed on trade and have been for over 36 years. Tudor’s success was established upon a highly successful range of high quality catering and specialist tea’s that it produces along with its outstanding coffee offering and associated products.

WHAT MAKES US DIFFERENT? We understand that you want to provide excep-

BT Sport have announced that it will remain free for pubs and clubs until August, recognising the extremely difficult circumstances that the on-trade industry faces as they plan to reopen post lockdown.

With over 36 years of experience in the industry we are able to advise you on the most appropriate equipment for your needs and give you the full Barista training that you need from beginners to experts we can all learn something new. Our team is on hand to help you every step of the way, including our own ‘factory-trained’ engineers to maintain and repair your machines.

Please do not just take our word for it visit our

From August, existing customers who re-contract will receive a Back to Business offer, which will apply a 70% discount on a customer’s charges in August.

The discount will then decrease on a monthly basis until the end of the year, when standard charges will resume. This means from July to December, customers taking the offer will experience an average saving of 50% every month.

Bruce Cuthbert, director of commercial customers, BT Sport said: “We recognise that when pubs re-open they will be operating within challenging restrictions whilst trying to reconnect with their customers and communities. During this time we are committed to supporting our customers and helping them get back to business in a sustainable way. We hope that our approach, along with the free digital training we are offering to the industry, will help pubs and clubs make a strong recovery from the impact of Covid-19.”

Pubs and clubs who want to show live sport in their venue must adhere to the government guidelines, including maintaining social distancing and ensuring that customers do not unduly raise their voices. It is advised that when showing live sport that the volume is kept low and that customers are encouraged not to raise their voices and maintain social distancing.

website at www.tudorcoffee.co.uk and read what our customers have to say such as Mark from Caffe Lee who wrote “I just wanted to drop you a note to thank Tudor coffee for all their support through the covid-19 pandemic. Since we have moved over to you 6 months ago we have had nothing but first class service. Tina and John have helped us through the purchase of a new coffee machine to the supply of a quality coffee bean at a competitive price. Thank you once again and look forward to resuming business with you very soon.”

THE PRODUCTS! Award Winning Tea along with Award Winning Espresso Coffees! Indeed, with over 20+ blends our most popular six have all proudly won Gold in the Great Taste Awards, these include our Rainforest Alliance (100% Arabica & R/A Coffee), our ever popular Milano Coffee Beans, along with Roma, Latte, Espresso, and the Artisan’s choice - our Rocket

London blend. We also offer a comprehensive range of exciting, rich and delicious Single Origin Coffees. If you prefer we can roast to Order for maximum freshness.

We hope this has given you a flavour of what we can do so if you would like a first class supplier to help and advise you to enhance your business further, then please give us a call and we can build our businesses together!

Phone: 01708 866 966 Email: sales@tudorcoffee.co.uk Web: www.tudorcoffee.co.uk

Take up Tudor on their ‘Award Winning Coffee’ challenge today!!

Visit our new Website featuring a video of our Coffee Roastery for everyone to see!

Have one of our Coffee experts visit you and if we can’t offer you an improved coffee for a lower price then you’ll receive the latest Innovative Design loose tea 2 cup infuser, valued at £16.95 +VAT!!

You can’t lose!!

Improved coffee, better prices or a free loose tea infuser!

CALL TUDOR NOW on 01708 866966

Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

18

CLH Digital

Issue 15

Business Insurance Post COVID-19

By Simon Bentley, Phoenix Specialist Risk Solutions Ltd

Covid-19 has impacted us all in different ways and you don’t need to be an insurance expert to have noticed the bad press which insurers have had in the recent weeks around cover for Covid-19 (Coronavirus) so we hope this article helps with what you need and what you should be aware of going forwards.

There are different aspects of cover included within most policies and we are focusing only on a few aspects, if you are in doubt about your cover or choices please contact your broker or us and we will try and help you.

At the time of writing this, already they have been a number of changes within the insurance market for care with some insurers not writing new business, covers being restricted or removed totally.

BUSINESS INTERRUPTION: The cover is designed to keep you in the same financial position as if the event had never occurred, however the event is usually linked to a material loss, such as a fire, flood etc. Following the SARS outbreak in 2002-2004 many insurers changed their wordings from infectious diseases to a list of diseases and renamed specified disease, due to Covid19 being a new disease it is not included on the list. This was done as they felt they could properly assess and price for the risk arising from new and emerging diseases Some policies also have certain trigger points such as have been forcible closed by a competent local authority, whilst many establishments such as bars shops and restaurants have been forced to close care businesses have not and thus a claim has not been triggered.

Nearly all policies which are being renewed will now have a Covid-19

exclusion for business interruption claims, so if you did have the cover you are unlikely to have it going forward.

EMPLOYERS LIABILITY: Employer’s Liability is a statutory cover and if you employee anyone you have a legal requirement to have Employers Liability Insurance. The statutory minimum level of cover is £5M however it has become general practice for cover to be issued at £10M. Most Employers Liability policies as mentioned are for a £10M limit of indemnity and will usually have an inner limit for terrorism cover for £5M. This could be a possible area where cover might change to include an inner limit for Covid-19 but the cover cannot be excluded.

PUBLIC LIABILITY:

As the hospitality sector opens up to visitors and customers following lockdown many organisations are installing protective screens and panels to eliminate any risk of virus transmission.

Others are taking a different approach and are specifically including cover for Covid-19 but applying an inner limit on the amount which can be paid out for costs and expenses, this approach has mixed feeling as whilst it is limiting the cover it is also specifically including the cover.

LEGAL ADVICE & EXPENSES: Legal Advice and Expenses are usually included within your policy and this is sometimes overlooked but it is however an important part of the cover. They provide helplines and advice for clients on many topics including HR issues, it may be you need to furlough staff members who

Shower brand, Kinedo, a highly regarded European

manufacturer of cubicles and enclosures and sister company of leading plumbing brand, Saniflo, has re-purposed its French factory to design and launch a new range of high quality glass protection screens and panels to ensure the safety and welfare of staff and the public.

Several providers also include Confidential Counselling lines which are available for you and your staff to talk in a confidential environment issues not only from Covid-19 but wider issues. At a time of great stress such helplines could prove their worth

LIFE AFTER COVID-19: We don’t have a crystal ball but we what is understood is that life will take on a new normal. The insurance market was already going through a number of changes with insurers looking reduce their exposure in loss making business. This has seen reduced capacity within Lloyds of London with the worst performing classes either dropped or subject to review and price increases. The action of Lloyds is mirrored in the general insurance market. It is inevitable that the care sector will suffer and price increases are to be expected; a number of insurers have already stopped writing new care business, at least for the time being.

Our advice

Unlike Employers Liability, Public Liability is not a statutory cover and as such changes can be made to the cover and it is possible to exclude Covid-19 from policies. In the general insurance market this is already happening with some insures adding a Covid-19 exclusion, which often also refers to SARS (Severe Acute Respiratory Syndrome). Some insurers have taken this a step further and are applying a Pandemic exclusion from their cover.

KINEPROTECT Ensures Safe Social Spaces

are not able to work during the pandemic, it could be they are on the Shielding list, the advice line will be able to provide you with the guidance on what to do.

• When policy renews carefully check what you are sent to review any new restrictions placed on your policy • If you find Covid19 is excluded from the liability cover, consider if this is acceptable to you as alternatives including the cover may still be available • Concentrate resources on ensuing the safety of your staff with adequate PPE etc.- this something your insurers will expect you to do • Above all staff safe!

If you have any questions around insurance cover for Covid-19 or any other matter, please feel free to contact us at info@phoenixsrs.co.uk or 01273 977221, we appreciate that we can’t cover all issues and may have raised questions.

When we finally get out of this strange place life will be different, and we will need time to reflect and mourn, during these times remember the amazing work you have done to care for vulnerable people when they needed it, we are all clapping to show our appreciation to you, well done and thank you.

Using existing stocks of scratch-resistant glass the new Kineprotect range includes table mounted options in 75cm and 100 cm heights and a choice of five widths from 80 to 160cm. A useful countertop option features a wider space at the bottom to pass drinks and consumables. A choice of highly portable, floor mounted options includes tall, self-supporting panels available in three widths – 80,100 & 120cm and four heights – 140, 160. 180 and 200cm. Freestanding or drillable feet can be specified along with a range of side panels.

Manufactured from 6mm tempered glass the screens and panels will not warp or discolour and are easy to clean and maintain. Highly durable, the

Kineprotect range provides an upmarket, professional solution that won’t diminish the aesthetics of the hospitality environment. All items are available for quick delivery and can be ordered online https://kinedo.co.uk/kineprotect-glass.

More information is available from the technical sales team on 020 8842 0033 or email: info@kinedo.co.uk.

Issue 15

CLH Digital

19

Britain’s Foodservice Spend Was Down 80% in April 2020 Global information company The NPD Group says weekly spend in British foodservice in April 2020 was just over £200 million, compared to April 2019’s weekly spend level of around £1 billion pounds – a fall of 80%. In addition, the decline in British out-of-home (OOH) foodservice visits in April 2020 was almost three times as severe as the collapse seen during the financial crisis of 2008-2010. Lockdown officially started on March 23rd, but many people were already avoiding eating out, meaning that by the end of Q1 2020 there was a 10% year-on-year deterioration in OOH visits. This decline accelerated dramatically in April and for the two-month period of March and April 2020 the fall was 54%.

VALUE FOR MONEY, RECOMMENDATIONS AND QUALITY Price and deal-related visits reached record levels in April. More than 28% of visits were influenced by whether an outlet could offer a good

price, the highest percentage ever seen in the month of April, including during the financial crisis. Visits made using a meal deal were also the highest ever seen for any April, at 32%, and the average bill on deal was 5% higher than average.

Personal or online recommendations became increasingly important in April 2020, accounting for nearly 8% of visits in comparison to the 4% to 5% level seen in the past five years. At dinner time, personal or online recommendations accounted for almost 10% of all visits, compared to the usual figure of 4%. The importance of ‘quality’ offered by a foodservice outlet rose by one third year-on-year, with consumers likely associating quality with hygiene.

Dominic Allport, Insights Director (Foodservice), The NPD Group, said: “The scale of the crash in out-of-home foodservice visits is unprecedented and the 80% fall in spend underlines the severity of the collapse. As we start to come out of lockdown, consumers are likely to

be sensitive to prices and value for money. Value-related visits should increase rapidly in the same way as the 2008-2010 financial crisis when price-driven or voucher-driven visits rose sharply. We also expect dealbased visits to increase as they did in the financial crisis: they grew by over a quarter even though the overall market registered a 2% visit decline.

The importance of meal deals is likely to grow as operators fight for market share. Operators are now more savvy about these deals, and they know that consumers that buy on ‘value’ can often spend more if the product range and offering is right. However, it’s important to sound a note of caution. While reopening and initial recovery is imminent, and the relaxation of social distancing is welcome, the eating-out industry has a huge task ahead if it is to return to anything like normal trading.

The good news is this is an extremely innovative and creative sector, and we know it will adapt fast to create the ‘new normal’.”

What Will The Young National Chef Of The Year Contenders Be Cooking Up At This Year’s Prestigious Final?

This year’s brief has been planned by Chair of Judges, Hrishikesh Desai and founder of the competition, David Mulcahy. Sustainability is at the heart of the brief after Hrishkesh was inspired by the Knorr Professional Future 50 Foods campaign. This initiative focuses on 50 of the foods we should eat more of to promote a more sustainable global food system.

For the September final, YNCOTY competitors are allowed two hours to produce two plated portions of a three-course meal. The starter course will be an innovative vegetarian velouté with freshly prepared ravioli, suitably garnished as a light autumnal dish. This dish must include one or more of the following Future 50 foods – walnuts, sesame seeds, watercress, broccoli rabe and heirloom carrots.

This year the main course is an Asian inspired dish of the competitor’s choice using a fillet of Norwegian haddock or cod. The dish should be accompanied with a light sauce to finish it and must include one or more of the following Future 50 foods – cowpeas (black eyed peas), split yellow lentils, wild rice, sweet potato, pak choi, enoki mushrooms, saffron milk cap mushrooms and wakame seaweed.

For the dessert course, the judges are looking for a seasonal stone fruit and Pain Perdu. Judges will be looking for a modern interpretation of this classic bread and butter pudding dish.

Alex Hall, executive chef UK & Ireland for Unilever said: “Knorr Professional is once again proud to be the headline sponsor of the Young National Chef of the Year competition. At a time when our industry faces a challenge unlike any we have seen or experienced, it’s heartening to see the passion and enthusiasm that these young chefs show for their craft. What’s more, with the YNCOTY criteria this year shining a spotlight on issues of sustainability and promoting biodiversity, we’re delighted to be able to help educate the chefs of tomorrow on our Knorr Professional Future 50 campaign. In partnership with the WWF, the Knorr Professional Future 50 campaign will promote a more sustainable food future using diverse, varied ingredients – and it’s exciting to see this competition, and the young chefs who are part of it, leading the way on this.”

David Mulcahy, Vice President of the Craft Guild of Chefs added: “It’s no surprise that Hrishikesh has created a truly exciting and relevant brief for these young chefs to get their teeth into. I believe that sustainability has never been more important, and the Future 50 Foods campaign will be brought to the forefront by these ten talented chefs who have been leading the way in young culinary talent over the last year. I’m also particularly inspired by the Asian infusion brief for the main course as this will really allow the chefs to show us their creativity and own personal styles. I’m confident the judges will have some delicious dishes to taste.”

The ten finalists are Nathan Lane, Charlie Crote, Ieuan Andrew Davies, Dervis Mustafa, Jamaar SemperHouse, Harry Paynter-Roberts, Rebecca Mary Jackson, Eden Allsworth, Sagar Massey and Jacob Gosselin.

The cook-off will take place on Monday 7th September 2020 at Le Cordon Bleu, but the final will be aired as part of “Hospitality Week” on Tuesday 29th September.

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Issue 15

CLH Digital

21

Pub Boss Who Helped Those in Need Learn the Language of Cider and Explore Herbal Beers at CAMRA Set to Reopen City Venues of our community and so many customers have told us how much they have missed them during lockdown.

“We’ve had so many supportive messages from customers over the last three months and we are now really looking forward to welcoming them back.”

Dianne said: “We have put every measure in place to ensure that those customers who wish to return from this Saturday are able to do so safely and responsibly.

“We will be making sure the rules are adhered to at all times and hope that gives confidence to all our customers that they can return safely when they feel ready to do so.

A PUB boss who went out of her way to help the vulnerable at the start of the pandemic is set to welcome back customers to her reopened city venues this week.

Dianne Irving, who runs the award-winning Crown and the popular city centre Howard Arms – both in Carlisle – received national acclaim when she delivered meals to the vulnerable across the city at the start of the coronavirus pandemic.

Now, having put a full range of safety measures in place, former primary school headteacher Dianne is set to reopen the doors of her pub businesses from Saturday, July 4, and is looking forward to welcoming back customers.

Dianne said: “Our pubs are known for being at the heart

“It will be a different environment, but I am sure many will welcome being able to return in this responsible manner and start getting back to enjoying that sense of community again which so many say that they have missed so much.”

The Crown was this year shortlisted in two of Greene King brewery’s national awards as Community Pub of the Year and also Entertainment Pub of The Year.

Dianne also won Best Turnaround Pub of The Year for The Crown in the Great British Pub Awards in 2018.

Dianne also hopes to reopen the recently acquired and refurbished Milbourne Arms in the Shaddongate area of Carlisle in the near future.

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CAMRA has launched new content on its Learn & Discover platform to help members get to grips with cider and herbal beers.

These include: • A beginners’ guide to cider terminology, put together by cider writer, educator and reviewer James Finch, otherwise known as the Cider Critic.

James’ introductory guide will help cider lovers learn about some of the words and details to unlock a more informed cider and perry drinking experience.

• A video guide to foraging for brewing ingredients, created by writer, broadcaster, educator and bestselling author of ‘Booze for Free’ Andy Hamilton. In this video guide, Andy will take members on a virtual forage looking for the ingredients used in brewing prior to the arrival of hops to Britain, and which today’s brewers look to for inspiration. Each plant is presented with a profile and a brief brewing factsheet to show what stage in the brewing process the plant ought to be used, and which other ingredients they could be paired with.

Throughout the summer, CAMRA’s online learning platform ‘CAMRA Learn & Discover’ will be home to new content from writers, educators and experts. There will be new

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guides, articles, videos and audio content added every week exploring everything there is to know about beer, cider, perry and pubs.

Alex Metcalfe, CAMRA’s Learn & Discover Manager said: “We are delighted to have this content from James Finch and Andy Hamilton, two very experienced and knowledgeable people in their fields. We hope both the guide to cider terminology and the video guide to foraging and herbal beers will help inform our members about two fascinating topics, and hopefully encourage them on with their learning journeys!”

All new content includes free intro’s and tasters so visitors to the site can get a feel for the full access enjoyed by CAMRA members.

To access member-only content, CAMRA members simply need to sign in at the top of the webpage with their membership number and password. Non-members can join the campaign for just £26/year. A CAMRA membership helps CAMRA’s campaigning efforts to support the pub and brewing industry during this difficult time.

To find out more, visit: https://camra.org.uk/learn-discover/

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Issue 15

CLH Digital

23

The Prince of Wales Supports Nation’s Bid To Host Global Culinary Event In 2024 The Prince of Wales has recorded a special video message to support Wales’ bid to host the Worldchefs Congress and Expo in 2024.

“This is why I am particularly pleased to know that the Culinary Association has been so successful in bringing the wonders of Welsh cuisine, and the skills of its chefs, to the wider world.

The Culinary Association of Wales (CAW) is sending the message to the president of every Worldchefs member country who will be voting in the ballot to decide whether Wales or Singapore hosts the global culinary event, which is expected to attract 1,000 chefs and up to 10,000 visitors.

“Welsh chefs are especially fortunate in being able to call upon the riches of an incomparable natural larder, with fresh fish, home reared meat, the highest quality cheeses and dairy products, spring water, wines and spirits, many of which have won international awards. This Principality has a huge amount to offer.

Wales has already won ballots against Poland and the Netherlands in the first round and Russia in the second round to represent Europe in the final vote on August 15.

The CAW has adopted a ‘Team Wales’ approach in its bid to host the Worldchefs Congress and Expo, which would be held at the International Convention Centre Wales (ICC Wales), Newport in July 2024. Partners are ICC Wales, the Celtic Manor Resort and the Welsh Government.

In his message, The Prince of Wales says he has been Patron of the CAW for more than 20 years and wishes the bid “every possible success”.

“Over the years, I have been greatly impressed to see the food and culinary sector in Wales going from strength to strength, producing talent, employment, prosperity and, of course, as I know from personal experience, the most delicious dishes imaginable,” he says.

“Should you be successful with your bid, to which I need hardly say I greatly hope you will, I know that those that are fortunate enough to attend the congress in Wales will have the opportunity to experience not just the best culinary expertise in the world, but also to experience a land renowned for its beauty, its culture and its tradition of hospitality.

He ends his message: “And if I may venture to use the language of heaven, that is another of our great treasures, pob llwydiant i chi gyd (best wishes to you all).”

CAW president, Arwyn Watkins, OBE, said he could not over-emphasise the importance of the message from the prince, a globally recognised figure.

“This video message from our Patron, The Prince of Wales, has given our campaign a massive boost as we prepare to lobby support from Worldchefs national presidents around the globe,” he added.

“We don’t underestimate the size of the task we face to beat Singapore in the final ballot but shall be trying our best to bring this massive event to Wales.

“Winning the final vote would mean that the Worldchefs Congress in Wales would be the topic of conversation for the next four years because the culinary world will be coming to Wales 2024.

Hospitality Happy Hour Restaurants, pubs, bars, cafes and hotels are getting ready to re-open their doors and everybody is looking forward to a freshly poured pint in a beer garden and a delicious meal in their favourite restaurant, served with a smile!

The Springboard Charity are challenging you to celebrate and support the people who deliver these moments of magic by taking a selfie of their first post-lockdown bite or sip, share it on Instagram/ Twitter using #HospitalityHapyHour and make a charity donation to Springboard.

Springboard support, develop and train underprivileged and unemployed people to overcome their barriers, learn and improve skills, build confidence and get the experience needed to secure work in hospitality, leisure and tourism. Through your donations, Springboard can reach more people, including those that have recently become unemployed.

The hospitality industry has been one of the hardest hit by the lockdown. You can make a difference by investing in the future of these much-loved businesses and their wonderfully skilled people!

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Donation link for the campaign: www.TPJR.US/HospitalityHappyHour

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Invest the future these much loved businesses and their wonderfully In vest in th e futur e of th ese muc h lo ved busin esses an d th eir w onderfully skilled skilled Springboard support, develop and train underprivileged and unemployed people. Spr ingboard suppor t, de velop an d tr ain un derprivileged an d un emplo ed d overcome barriers, learn and improve their skills, confidence and people to to o vercome b arriers, le arn an d impr ove th eir sk ills, build c onfidence an the experience needed work hospitality, leisure and Through get th ee xperience n eeded tto ow ork in h ospitality, leisur e an d ttourism. ourism. Thr ough your we more including those have become y our donations, w e can rreach each m ore people, in cluding th ose that ha ve bec ome unemployed yHour Covid-19. un ed due tto oC ovid-19. www.springboard.uk.net/HospitalityHappyHour ingboard.uk.n ww

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24

CLH Digital

Issue 15

Eight Ways To Save Money Behind The Scenes With Britain’s pub and bar industry still riding out the Coronavirus pandemic, it’s natural that landlords and bar managers will be looking at ways to ensure they can operate as efficiently as possible when they open again.

Trouble-shooting some classic money wasting areas behind the scenes can ensure that you can run your cellar efficiently and smoothly, and make some meaty long-term cost savings when your establishment opens back up for business on July 4th.

Jeff Singer from Beer Piper talks us through eight ways you can save money behind the scenes...

1. KEEP YOUR COOLERS MAINTAINED Coolers are an integral part of the cellar, but - if not properly maintained - the heat produced by these machines can increase your running costs substantially.

Firstly if you have the space, move all remote coolers (and any other cooling or refrigeration units) outside the beer cellar as they emit heat from their condenser systems. Did you know that a freezer located in your beer cellar can increase your cellar cooling costs by over £100 a year?

Additionally, ensure they are situated away from other equipment and kept clean. When a remote cooler is installed it should be sited with plenty of space around it. The space is there for a reason - to enable air to circulate around the unit. Half covering

the grills on the side means half the cooling capacity!

proofed and insulated.

Additionally, always keep the cooling grills on the outside of your units free from dust and dirt. A single typical remote cooler costs approximately £500 a year to run, so it’s crucial they are kept in good condition and run properly or they could end up costing you more.

5. SHUT THE DOOR!

2. CHECK YOUR FANS Your cellar cooling system should always be turned on and the cellar fan should run continuously, but this can be quite costly as typical running costs for an average pub are around £1,500 a year.

Most systems remove the heat in the cellar to a fan outside the cellar (usually on an outside wall). The grill on these often can also become blocked due to lack of maintenance.

To avoid costly replacements or increased running costs, it is advisable that you periodically check that the fan blades and grills on both your indoor and outdoor units are clean and not blocked, as blocked grills can increase running costs by up to 40%.

3. GIVE YOUR REFRIGERATION SYSTEMS THE ONCE-OVER Checking that your refrigeration equipment is working as efficiently as possible is a sensible move.

If cellar doors are left open, cold air escapes and warm air enters. This can cause excess frost on the evaporators that the defrost mechanisms cannot cope with, and if this happens, manual defrosts may be required which involves switching machinery off for 24 hours.

Keep your cellar doors closed as much as possible and - in larger cellars that also store your bottle stocks - separate the keg/cask beers from the packaged beers, spirits and minerals (providing the indoor unit is on the draught beer side of the cellar) with a PVC door strip curtain, as this will reduce the size of the cubic space to be chilled.

6. CONSIDER SOME EASY WINS FOR HEAT REDUCTION To further reduce heat in the cellar, try to locate any heat-producing equipment (such as line python coolers for beer and soft drinks, cooling cabinets and icemakers) outside the cellar in a well-ventilated area.

Lastly, replace standard tungsten bulbs with LED or fluorescent strip lighting, and turn off lighting whenever you can to avoid excess heat production.

7. REDUCE Make sure that all of the pipe work circuits are kept YOUR BEER as short as possible and that the condensing unit is in WASTE a well-ventilated location. Try to place cooling system temperature sensors at barrel height and away from the evaporator.

Set cooling system controls to the recommended cellar temperature, usually between 11°C and 13°C. Use a thermometer to regularly check that this temperature is maintained, as overcooling the cellar by as little as 1°C can increase cellar energy costs by up to 10%.

Regularly clean evaporators and heat rejection coils to allow free airflow - that way they’ll run more economically. Lastly, ensure the equipment is properly and regularly maintained by a professional so that it operates efficiently.

4. INSULATE To ensure your cellar works well, and all equipment works efficiently, consider your insulation needs.

You may need to install thermal insulation PVC strip curtains and draught stripping. If heating pipes have to pass through cellars, the pipes and fittings should all be insulated and draught stripping should be applied in places where pipes pass through walls. Additionally, beer cellar doors and hatches should also be draught-

It may sound like something that wouldn’t particularly contribute to behind the scenes cost savings, but installing high tech, automated beer line cleaning systems instead of cleaning lines manually will save you a lot of money, a lot of time (or staff hours!) and - more importantly for cost saving - will reduce waste.

tion, which gives landlords and bar managers the option of saving much of the valuable beer that - until now - simply gets poured down the drain when doing manual line cleans.

The actual savings to be made will naturally depend on the number of lines and the length of the beer line from cellar to bar. However, if you calculate how much beer you currently pull-off and throw away when cleaning your beer lines via the traditional manual method, Beer Piper systems save landlords and bar managers up to at least 75% of by selling it rather than throwing it down the drain. Some of Beer Piper’s customers even claim to save 100% of their beer.

The Marine Boathouse in Skegness, Lincs, installed the Beer Piper BP4 system in their seaside pub after many years of using traditional line cleaning methods.

With the main bar hosting 24 lines, cleaning the lines manually used to take staff members a long time. Even more staggering, the owner estimates that installing the system saved them £5,000 in the first quarter and waste dropped by 75%.

On top of all the savings made regarding beer waste, clean beer lines mean that you’ll pull a good pint every time, ensuring that your punters come back for more.

8. USE TECHNOLOGY TO KEEP TRACK It can take some getting used to, but utilising tech can be hugely beneficial to running your establishment.

A recent study by Beer Piper found that the average pub wastes 20 pints a week with inefficient line cleaning, costing them £74 - and 40 million pints are thrown away each year needlessly - a collective cost of £147 MILLION.

Beer Piper systems use cloud-based tech and a mobile app, which allows landlords, business owners and bar managers to track and report in real time, making line cleaning easy, accurate and super quick.

The system logs when the lines are cleaned and by who, and the data can be accessed straight away using a smartphone or tablet.

With this in mind, one of the most distinctive features of Beer Piper’s market-leading wet wash beer line cleaning systems is the Dispense Line Beer func-

The tech enables hospitality managers to deliver increased reportability and trackability, helping them to save money and waste

1,000 Bookings Taken In One Hour Hospitality Sector to Open For Chester Hotel Dining Experience in Wales from July 13

The tempting thought of eating and drinking out after more than three months of lockdown has led to guests flooding The Chester Hotel booking system.

Pubs and restaurants in Wales will be able to reopen outdoors from July 13, the Welsh government has announced.

A staggering 996 bookings were taken in the first hour of bookings opening for The Gallery Al Fresco Experience, which will open on 8 July, Wednesday to Sunday from noon to 10pm. Within two hours the total has risen to almost 1400 bookings.

Bars, restaurants along with other businesses in the hospitality sector will also be given the go-ahead so long as coronavirus cases continue to fall in the country.

Wales' minister for international relations, Baroness Eluned Morgan, said any businesses able to reopen in this way "will be expected to comply with clear guidelines, which we will set out and will help to reduce the risk of coronavirus, such as pre-booking and table service."

The Chester Hotel has invested in 25 metre long transparent, canopied marquee which has open sides to allow guests to eat and drink outdoors. It is expected that up to 70 guests can visit at one time while remaining at two metre physical distancing. The Alfresco Gallery Bar has outdoor planting, rooftop lighting and heating. However, due to the demand for tables, a second marquee has been ordered today to extend the covered area further and to give greater capacity for bookings.

The hotel has introduced a new summer menu with a restricted offering, to allow its chefs to operate safely in the hotel kitchens. The menu features Gallery favourites such as tandoori chicken, fish and skinny fries, the Chester hand cut rump burger and full face rump steak and frites.

marquee, and it looks as if we will put a second one in place to service demand. There will be a partnership between our team and our guests to make the new way of working a success.”

“We’ve been working hard throughout lockdown to prepare for the day when we can reopen, says Stephen Gow, general manager at The Chester Hotel. “But I don’t think anything has prepared us for the reaction that we’ve had today. We had been considering erecting a second

Guests will be asked to observe the hotel’s new procedures which include one way systems for clients and staff members alike, staffed toilets, two hour reservation periods and cashless payment. All areas will be sanitised with electrostatic fogging technology after every use.

However, reopening indoor services will be considered at a later date and will depend on the success of outdoor opening and the state of the virus in Wales, as well as measures businesses put in place to reduce the risk of transmission including pre-booking, table service and the use of apps.

UKHospitality has called for more clarity, Wales is the only part of the UK without a restart date for indoor hospitality.

UKHospitality Executive Director for Wales David Chapman said: “While premises remain closed or partially open without the surety of

a full opening date, the spectre of large numbers of redundancies hangs over the industry and the vulnerable communities it serves across Wales.

“Businesses are unable to formally plan for bringing back staff and anticipating revenues, and they are facing squarely the end of vital financial support. They are reporting the possibility of around 35-40 per cent redundancies in our sector.

“We need clarification of the opening date to give businesses confidence. We also need a refreshed and substantial support package to help our businesses to operate to the highest level possible so that they can retain as many of their workforce as possible.”

Pub chain Wetherspoons says it will not be opening in Wales on July 13. Spokesman Eddie Gershon for the pub chain said the business would only re-open its pubs in Wales "when they can fully do so".

He added: "They want their pubs open fully and not half-hearted.

"We will not be opening beer gardens in advance. We look forward to re-opening our pubs when the Welsh Government gives us the go ahead to do so."

Issue 15

CLH Digital

25

Diageo Launch £80m Support Fund to Help Pubs Reopen Drinks giant Diageo, maker of Guinness has launched a £80 million programme to help pubs across the world to recover from the impact of the Covid-19 crisis.

ment systems to help maintain social distancing measures and funding for mobile bars and outdoor equipment.

The two-year programme called ‘Raising the Bar’ is to start next month to be introduced across hospitality sectors globally.

Diageo is now urging governments around the world to “provide long-term recovery packages to help the hospitality sector” and highlighted the “millions of jobs” at risk.

Bars will get support with the cost of hand sanitiser and a range of personal protection equipment, such as masks and gloves, as well as help with online reservations and cashless systems, mobile bars and outdoor equipment.

Ivan Menezes, chief executive of the company behind other brands such as Guinness and Gordon’s Gin, commented: “So many outlets have been impacted by this crisis and badly need help to open their doors again.

To qualify for support, bars must have been operating for at least 12 months before any national or local lockdown restrictions due to Covid-19, and must demonstrate at least one way in which they plan to “Raise the Bar” in their community, such as promoting inclusion and diversity and job-creation in disadvantaged communities, or promoting positive drinking and tackling harm or anti-social behaviour..

“We are calling on governments around the world to provide long-term recovery packages to help the hospitality sector.

The scheme will also help pubs and bars to establish partnerships with online reservation and cashless pay-

“These businesses play an essential role in bringing people together to socialise and celebrate – something that we have all missed so much during this terrible crisis – and sustain hundreds of millions of jobs, which provide a first foot on the employment ladder for young people.’

APPG Launches Inquiry into UK Coasts and Waters Following the success of its Pathways to Recovery report, The All Party Parliamentary Group for Hospitality and Tourism has today launched a new inquiry into coastal and lakeside tourism.

The ‘Coasts and Waters’ inquiry aims to take a holistic look at tourism and hospitality in the UK’s coasts and lakeside regions, bringing together a wide range of stakeholders to examine the challenges and opportunities that face businesses, workers and local communities in these areas.

The timing of this inquiry is crucial; tourism is highly seasonal, and its wider ecosystem depends on having significant numbers of people visiting. Local businesses such as pubs, restaurants, visitor attractions, shops, gardens and many others depend on domestic and inbound tourism to stay afloat. COVID-19 has badly damaged the sector this year, with a protracted recovery period a certainty. Ensuring that the right support is available to businesses in these regions is imperative to avoid localised economic downturns.

The APPG will hold two roundtable sessions with businesses in July, before opening a consultation process with relevant stakeholders. The group aims to publish its report in early September.

The Key Terms of Reference for the Inquiry are: • What support can be afforded to coastal and lakeside commerce and economies to optimise their capacity to drive much needed economic growth, employment and prosperity?

• What distinct concerns to costal and lakeside businesses have from other hospitality businesses?

• What support do local authorities require to promote and support tourism?

• What structural issues faced by coastal communities that inhibit tourism?

• How can demand be stimulated for coastal and lakeside tourism?

• How can tourism to these areas be grown in a sustainable manner?

• What are the recent trends in the number of sector businesses within these regions of the UK? • What conditions in the economy does this sector need for long term recovery and growth?

Commenting on the launch of the inquiry, Chair of the APPG, Steve Double MP said: ‘Following the success of our recent Pathways to Recovery report, the APPG will now launch an inquiry into the UK’s coastal and lakeside regions.

The UK’s coastline plays a vital role in the economy, history and culture of our country. Our canals and waterways have been a vital part of community life for generations, while our lakeside regions provide popular tourism hotspots, areas of natural beauty and employment for thousands of people countrywide.

As the MP for a coastal constituency, I have seen first-hand the impact that COVID-19 has had on businesses in these regions, placing them under an unprecedented strain.

The unfortunate reality is that many coastal regions had already been struggling prior to the pandemic. The APPG inquiry aims to provide a holistic examination of the challenges and opportunities that face hospitality and tourism businesses in these areas, providing Government with a detailed report on how to promote and grow tourism in these areas in a sustainable way.

UKHospitality Chief Executive Kate Nicholls added: “As the country begins to rebound from COVID-19, tourism and hospitality businesses across the country will have a huge role to play. Nowhere will this be more apparent than in coastal and lakeside areas, where hospitality jobs and businesses are essential to local communities. The Government has pledged a ‘levelling up’ agenda across the country and supporting these vital sectors should form an essential part of this. We are grateful to APPG members for selecting such a timely and appropriate inquiry and look forward to working with them closely.

2019 Record Year for Gin Sales since March.

The growth in gin sales began to emerge in 2013 when British consumers started to show renewed interest in the juniper-based spirit.

Over the next three years sales continued to grow at a steady pace enticing entrepreneurs to invest in artisanal brands leading to an explosion in new distilleries springing up across the country.

In 2013 there were 152 distilleries in the UK, 96 of those were in Scotland. Fast forward to latest numbers from 2019 and there are at least 441 distilleries – and astonishingly it’s England which now boasts the largest number distilleries, although Scotland still has some of the largest.

By 2016 gin was experiencing double-digit growth in both volume and value sales, with 2018 seeing a peak growth period where volume sales were up 42% and value sales a staggering 50%.

Last year saw over 83 million bottles of gin sold in the UK worth around £2.6 billion, with gin sales almost doubling in value in just two years.

And despite the ongoing lockdown, Brits still can’t get enough gin – the latest reports show that gin is the best-selling spirit for online shoppers

Last year, gin sales continued to grow, albeit at a slower pace, as drinkers spread their experimental wings and tried an even greater array of spirits and cocktails, thanks in large part to continued innovation from our great British distillers, who’ve given consumers a wider spirit choice than ever before.

The interest in British gin, which has been dubbed the ‘ginaissance’, has helped to fund new forays into spirit-making, with high-quality English and Welsh whisky and rums coming onto the market in recent years.

According to latest HMRC figures, we exported £672 million worth

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British gin in 2019, taking total gin sales, at home and abroad, to over £3.2 billion.

When it is time to reflect on gin sales in 2020 it will be interesting to see how the category has fared after UK pubs, bars and restaurants were forced to shut overnight following the Coronavirus pandemic.

What is clear, however, is that lockdown hasn’t dulled our enthusiasm for this most British of spirits – a CGA snap survey at the end of March revealed that gin was the most popular spirit being bought online, and behind only wine and beer as our most popular digitally-secured tipple.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “Gin sales continued to grow throughout 2019 despite a number of predictions that the bubble will have to burst soon.

“We knew that growth in the gin category would slow eventually, it was always inevitable given the incredible numbers we were seeing from 2016 onwards. We remain optimistic that British gin will continue to create a stir at home and abroad as our innovative distillers continue to produce new colours, creations and botanical masterpieces.

“Online demand for gin has outstripped all others in the spirit category during the lockdown of the last few months, and provided that SMEs can survive the ongoing economic uncertainty wrought by the Coronavirus pandemic, it’s clear that gin’s success can be maintained at home and replicated abroad as our distillers look to export.

“British spirits are world renowned. Provided our SMEs can survive the current economic uncertainty there is potential – and significant motivation – to build UK spirits exports. But, this will need the right Government support, especially for SME distillers. We believe British gin exports could be a tonic for British SMEs post-pandemic recovery.”

Google Data Shows Britain’s Thirstiest Cities As Pubs Set To Reopen In light of the latest government announcement of pubs reopening on the 4th July, digital marketing agency, Glass Digital, have analysed Google data to identify the nation’s response.

There has been over 1.8 million searches for topics related to pubs in the UK this month.

They found that searches for the phrase ‘Pub’ spiked in June.

The top 5 cities with the highest search volumes were: • • • • •

Wick Brighton Hambleton Halesown Broughton Astley

Glass Digital’s Outreach Team Lead, Marissa Pysarczuk, says: “The announcement that pubs will be allowed to reopen was a welcome relief for many who are excited by the prospect of getting out of the house for a drink.”

“As the news broke, searches on Google shot up. However, we can see region by region, some were more excited than others. We decided to look at the differences in search volume to see which cities were the thirstiest!”

“It will be interesting to see how this plays out in real life, with Saturday looming we expect to see reports of pubs and bars packed out with excited punters.”

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Products and Services

Suite of Innovative Managed Tech Solutions to Covid-19 Launched to Help Hospitality Businesses Ensure Safety of Customers and Workforce A first-of-its-kind suite of smart tech solutions has been launched by Contrac IT to help businesses in the hospitality industry protect their workforce and customers in the wake of the Coronavirus pandemic.

Utilising technology most often seen in acute healthcare settings, the THOR UVC® terminal cleaning device kills viruses quickly and efficiently. The remotely operated system uses ultraviolet to decontaminate both the air and surfaces in a room, killing 99.9999% of pathogens. An entire room is cleaned in minutes and the networkconnected system provides certification.

Nanoclave cabinets use the same UV technology to clean smaller items such as menus, remote controls, equipment or

uniforms.

To ensure social distancing is maintained within the workplace, Contrac IT has also worked with partners to bring together a range of wearable tech. Available as a lanyard, wristband or vest, the technology alerts the wearer when they get too close to a colleague.

As the 4th July reopening date has been confirmed, businesses need to plan and implement strategies to keep their visitors and employees safe. Where cleanliness and efficiency are key for the hospitality trade, a simple and safe way of sanitising is the way forward. Introducing the Astreea® pedal hand sanitiser.

A third piece of technology can monitor people as they enter premises with thermal imaging cameras, detecting anyone experiencing a higher than normal temperature.

All the devices, which are GDPR compliant, can be monitored by Contrac IT to enable corrective action.

For more information: www.contracfm.com/covid-response / info@contracfm.com

Re-Inventing Bar And Table Service After Lockdown As venues begin to re-open, the biggest challenge is how to maintain social distancing and safety for customers and staff, while still delivering a great experience.

The PortaBrands range from Tri-Star Packaging enables the easy and safe carrying of multiple drinks while speeding up service, saving space, and converting more sales with fewer trips to and from the bar.

PortaBrands is a great range of quick-service drink carrier solutions which enables safe multi-drink serving under social distancing guidelines, as an individual can collect drinks for small groups of people.”

“Our PortaBrands solution creates the opportunity to re-invent bar and table service,” says Tri-Star Packaging Sales Director Lee Richards.

“To minimise waiting times and queues, drinks will need to be served quickly and safely with minimum contact between staff and customers.

All PortaBrands products can be fully branded and printed with additional messages such as social distancing guidelines, how to use a drinks ordering app, or how to recycle them. All PortaBrands products are 100% plastic-free and are made in the UK, from FSC® certified paper which is fully recyclable in dry mixed recycling.

See more at: www.tri-star.co.uk/portabrands/

Astreea - The Pedal Hand Sanitiser Touchless, fully mechanical and made entirely from medical stainless steel, this revolutionary dispenser requires no assembly, electrical outlet, or maintenance. It’s designed for both indoor and outdoor use, making it ideal for any public space. The Astreea® dispenser is different from typical plastic wall or post-mounted products. Its seamless steel body and mechanical operation make it almost indestructible. Units are maintenance-free, arrive fully assembled, and use any hand sanitiser product, making them an ideal solution during these uncertain times.

Astreea®'s many virtues have made it an easy choice for businesses as lockdown eases.

• • • • • • • •

12 month warranty Anti-theft Hands-free Genuine usage increase where installed Medical stainless-steel construction Developed in an aerospace factory No electrical outlet needed Visitors see you are proactively making site safe • Highest quality materials • Universal use, can be filled with any hand sanitiser To learn more, visit www.astreeauk.co.uk or contact info@astreeauk.co.uk.

Maintain a Healthy Cashflow with Boyes Turner Having an effective debt recovery system in place is a must for all businesses – Boyes Turner’s Debt recovery service has considerable experience in dealing with uncontested cases in the leisure and hospitality industry. With our expertise in the industry and including recruitment, logistics and audiovisual, the team pride themselves on offering an efficient and cost effective service on fixed standard charges.

The Debt recovery service deals with the collection of all uncontested debts from the issue of demand letters through to issuing court proceedings, obtaining judgment and enforcement thereof including insolvency proceedings.

With a real understanding of the pressures, targets, and deadlines faced by credit controllers and managers with the industry slowing going back to work, our service operates as an extension to your own internal credit control team.

Call today on 0118 952 7173 or email dgoddard@boyesturner.com

HI-MACS , the Ideal Material for the Hospitality Sector ®

GERMS DON’T STAND A CHANCE

The current health emergency reminds us how important hygiene and cleanliness are. And naturally in public areas these are essential characteristics that require the use of only the best materials. HI-MACS®, thanks to its resistance to dirt, viruses, bacteria and numerous chemical agents - internationally certified - is the perfect material for wall coverings, furniture, work surfaces and other applications, where hygiene really counts.

Spotless meets seamless.

An almost seamless appearance and a non-porous surface make for a surface that‘s easy to clean and meets the highest standards for hygiene. The seemless property of HI-MACS® means there is nowhere for germs and dirt to linger.

Perfect for installation in restaurants and pubs.

OUTSTANDING SANITARY PROPERTIES In tests carried out in accordance with the U.S. EPA OCSPP 810.2000 (2018)

and 810.2200 (2018) product performance guidelines, it was demonstrated that HI-MACS® can be decontaminated in just 30 seconds after contact with the HIV virus, using a solution of bleach or isopropyl alcohol*.

In addition, tests conducted on HI-MACS® Alpine White S028, conforming to EN 16615, have demonstrated an excellent resistance to the staphylococcus aureus bacteria. In addition to this, Alpine White S028 demonstrated a good resistance to the cleaning products which contain the disinfectants published in the “disinfection capacity” – see our brochure for more details.

With a 15 year guarantee when installed by a member of our Quality Club, HI-MACS® offers excellent price to performance ratio.

HI-MACS® by LG Hausys T: +44 (0)1732 897820 W: www.himacs.eu

Create a Cosy Feel with Upholstered Seating from Trent Furniture Leather sofas, fully upholstered chairs and padded bar stools don’t just make your restaurant or bar area look welcoming, they offer a relaxing environment for guests to unwind in.

atmosphere and furnish every available nook and cranny. Bar stools are a great option for corners and awkward spaces, while leather or faux leather sofas like our popular Manhattan style create a focal point for friends to gather.

For any hospitality setting practicality is as important as looks. That’s why our fully upholstered furniture, like our versatile and stylish Abbruzzo chair, is made from contract grade foam and sturdy wooden frames. The Abruzzo chair is available in Brown Faux Leather, Mulberry, Mink or Carbon Chenille and checked Autumn and Cappuccino options.

Trent’s fully upholstered furniture is cost effective as well as stylish. The Abbruzzo chair in brown faux leather is £40.90, Autumn and Cappuccino are £48.90 and Chenille is £52.90.

Choosing a mix of different seating options is an easy way to create a convivial

See the Abbruzzo Chair range and more great upholstered furniture for your pub or restaurant at www.trentfurniture.co.uk or call us on 0116 2986 286 to find out more.

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The “Gin Bubble”- Not About to Burst Any Time Soon!

“I want someone to look at me the same way that I look at gin” trade meant staff would turn around to service it from an optic. It would be in a small Paris Goblet wine glass, and you’d be asked if you wanted ice and lemon. Now, with gin often served in specific glassware, there is far more theatre to the pour, and the whole experience is The WSTA, which has championed the cause of British far more visible, as many more on-trade outlets pour gin in the last few years, is predicting that, far from drinks at the bar.’ slowing down, domestic gin sales will smash the the impact of quality mixer shouldn’t 100 million bottle barrier within 12 months, " Let the beAgain, underestimated. This, says Woodhams, has whilst sales overseas will continue to grow. put gin in a new category and makes it suitevening According to the WSTA’s Market Report, able for more occasions. ‘A quality product, beGIN." with quality mixers and theatre around the total UK spirit sales last year were worth over £11 billion, with around 400 million bottles sold – serve makes for a more interesting, exciting, meaning that 1 in every 5 bottles of spirit sold in the acceptable, and suitable for different drinking occaUK in the last year was gin, and according to a statistic sions,’ says Woodhams. in 2018 1 in 16 consumers drink gin each day, considerKantar Worldpanel Alcovision data shows that we ing it a “primary choice” of alcoholic beverages. drink gin on the same occasions as we would drink wine In pubs, bars and restaurants, gin enjoyed even – for example with food. stronger growth, with an incredible 56% increase on last year’s volume sales – nearly 6 million more bottles were sold in the 12 months to March 2019 than in the 12 Gin is, comparatively, easy to make, hence the craft months to March 2018. revival. You don’t have to age gin (unlike many other The relentless pace of gin growth shows little sign of spirits categories) so the production is requires less capslowing down, as Britain’s craft gin producers continue ital and time. Moreover, the process of flavouring the to innovate and experiment with new brands, flavour spirit adds enough value to make this a profitable venprofiles and colours. ture for those ready to get on with distilling – hence the roughly 200 companies distilling gin in Scotland, where Miles Beale, Chief Executive of the Wine and Spirit the infrastructure and equipment already in place for Trade Association, said: whisky make this venture very appealing.

“It’s been another phenomenal 12 months for gin and, In the gin category, the amount of competition has despite recent reports suggesting the gin bubble may actually been very beneficial. This choice for consumers have burst, our numbers suggest the exact opposite – leads to more visibility, and has also enhanced the idea not only is gin’s popularity here to stay, it’s now worth that a consumer can customise the drink to their perover £3 billion annually. sonal preferences. ‘Choice is a virtue of the category,’ According to data from Kantar's Worldpanel division, says Woodhams. ‘It allows customers to be, or be seen gin is officially the nation's favourite spirit (having over- to be, more discerning. Different bars and pubs will have taken whisky) – over a quarter of the population have a different serve for each gin so the customisation is purchased Gin (including flavoured/gin liqueurs) in the also very visible, and the proliferation of mixer flavours last 12 months, up from just over 10% 4 years ago. Gin creates an even bigger choice.’ brands have also really succeeded in connecting with Interestingly, while people enjoy this perception of younger consumers: 4 years ago, 43% of 18-24s told us choice, most people still choose standard gin and that they drink gin, it’s now 55%. So what has standard tonic – but there are lots of options to happened? support that choice.

Smile,

million abroad in 2019.

Difficult to believe that twenty years ago, gin was seen as the “tumbleweed drinks category”, there was little investment and scarcely anyone was drinking it!

The huge success of gin is a relatively recent phenomenon, with craft gin distillers and premium gin brands almost tripling during the past 6 years, driving a massive trend, especially amongst younger people who previously considered it an old-fashioned tipple.

Gin is the largest spirits drink in the UK and is enjoyed by millions of people on a regular basis. The idea of "the gin bubble bursting", that suddenly hundreds of thousands of people are going to stop drinking gin, is very far fetched. Other drinks, such as rum, tequila, flavoured vodka, even sherry, have been touted as the next gin, but none of them are yet anywhere near challenging gin. Whilst gin e " You’r o growth is slowing premium flavoured gins t like Boe Gin are still growing, and we are the gin ." looking forward to another summer of c i n o my t gin.

Once called ‘mother’s ruin’, gin was actually incredibly popular in the UK back in the 1700s – in fact, it got somewhat out of hand. There were around 7000 (legal) gin shops in London alone, plus many more distributers acting outside the law, in the 1730s. By 1743, England was consuming 10 litres of gin per person annually. The Gin Act in 1751, plus a greater demand for tea and some bad harvests making gin more pricey, put an end to this massive craze.

Fast forward to the 21st century, and the latest figures from HM Revenue and Customs show that British gin sales abroad, in 2019, were worth £672 million – up 9% on the previous year.

SUPPLY & CHOICE

PREMIUMISATION & POSITIONING

"

there’s gin!"

There have been a number of factors that have conspired to make gin a more popular Total sales of gin at home and abroad are now worth choice with consumers, with the origins being over £3.2 billion, with the WSTA using the figures to the acquisition of (and subsequent marketing investmark one month until the 2020 Budget, as they urge the ment in) Bombay Sapphire. It established the notion that Chancellor to support British spiritmakers so that they there was something you could ‘trade up to’ in gin, says can prosper both at home and abroad.

Matt Woodhams, Director at Kantar Consulting. ‘Gin was for the most part a standard category with no In 2016 export sales of gin broke the half a billionpound mark for the first time and since then the popu- widely available mainstream premiumisation route. The beauty of the bottle, and the imagery and visual appeal larity of British gin has seen sales continue to soar. around Bombay Sapphire, plus the marketing activation, Thanks to the growing interest in British gin, which has gave it premium back bar appeal.’ been dubbed the ‘ginaissance’, UK gin exports are worth ‘The subsequent arrival of Hendricks, with its distincmore than double the sales in 2010, which reached just tive flavour, serve and positioning, and engaging marketover £288 million. ing activity bringing the brand to life, added to the Britain sends more gin around the world than it does interest in premium gin, alongside renewed investment beef, wheat or beer, with gin sales worth 14% more than in what had been fairly dormant brands like sales of British beer overseas – sales of British Beefeater and Plymouth.’ beer totalling £590 million abroad in 2019. In " We fact, Britain sends more gin around the world believe in than it does beef, wheat or beer, with gin sales lo ve at firs With gin being comparatively easy to make, a worth 14% more than sales of British beer t multitude of ‘craft’ gin brands have sprung up, overseas – sales of British beer totalling £590 gin." boasting both local credentials and unique flavour combinations that play into the premiumisation trend.

FANCY GIN

According to Kantar Worldpanel, flavoured gin has been one of the biggest success stories in recent years. Pink gin’s association with growing categories like spritzes and the light, refreshing aperitivo, as well as Prosecco cocktails, has helped to widen the gin category by expanding the occasions upon which gin is consumed and keeping it very much on trend. The penetration of flavoured gin has grown at 160% year-on-year, testament to both the changing tastes of more adventurous consumers but also the influx of craftier gin products on the market. This has been driven by younger shoppers who are attracted by the sweeter taste, a trend reflected across categories as varied as fruit wines, flavoured vodka, and fruit cider.

Despite the belief that the “bubble will burst”, UK consumers are remaining as faithful as ever to their cherished gin. However, this popularity in this category has brought forth innovation, as consumer interest in an crowded marketplace of uninventive products wanes, increasing numbers of people are turning to an entirely new segment: ultra-premium gins.

Flavoured gins enjoyed a record year in 2018, with a 751% increase in sales in the UK, the research showed.

NINE THINGS TO KNOW ABOUT THE PINK GIN PHENOMENON 1. Sales have more than doubled in a year Sales of pink gin in the year to mid-May 2019 were £392.0m—a remarkable eight-fold increase on the previous 12 months. Time will tell if pink gin is a fad or here to stay, but for now its sales growth can’t be ignored.

2. It’s attracting new adopters In line with sales, the number of British consumers drinking pink gin has more than doubled in the last year—from 2.2 million to 5.1 million. More than half (54%) of them say they don’t drink gin generally, which suggests that many have been temped away from other spirits and cocktails to try pink gin.

3. Stock is soaring By mid-May 2019, more than 61,000 licensed venues were stocking pink gin—a number that has more than tripled in the last 12 months.

4. Drinkers are often female and young...

Who is drinking pink gin? CGA’s BrandTrack survey reveals that seven in ten (70%) consumers are female—a higher proportion than for all gin drinkers in general (60%). They tend to be young too: more than two in five (44%) are aged 18 to 34, and fewer than one in five (18%) is aged 55 or over. which suggests they keep an eye on value when out-of-home.

5 ... and they eat and drink out often Well over half (58%) of pink gin consumers eat out at least weekly, and two in five (43%) drink out weekly—and both figures are higher than for all gin drinkers. But their monthly spend on eating and drinking out is a couple of pounds less,

6. Interest varies widely by region...

CRAFT GINS & BETTER TONICS

Levels of interest in pink gin vary significantly from region to region. Across Britain, pink gin accounts for 27.5% of all gin sales, but the proportion rises to 40.2% in Lancashire and 38.0% in the north east. In London, meanwhile, their share is barely half the national average at 16.1%.

Understanding these regional variations, and flexing ranges accordingly, can help bars, pubs and suppliers maximise their sales of all types of gin.

It also gives gin the discernment credentials that craft beer has enjoyed, with the result that there are now over 360 registered distilleries in the UK .

7 ... and by segment

The other new products that have sprung up to improve the gin-drinking experience are quality tonics.

“People go to restaurants and bars to break out of the norm of everyday life, so offering something new and different creates an significant opportunity to surprise and delight,” says Jo Hoets, Director at RUBRO Rooibos Still. “While we have seen an influx of better tonics, there is so much scope for mixologists to use other soft drink mixers to offer unusual twists to industry classics.

RUBRO Rooibos Still is a delicious, lower sugar alternative that pairs well with gin According to Woodhams, the way we drink in the UK and other spirits.” has changed, and this has made gin (and other spirits) more likely to be chosen than beer. ‘We spend less time in pubs, where the focus has always been on beer. As we One of the things that helped Hendricks opt for less high-tempo experiences (like nightclubs) and stand out was the custom serve highlighting spend more time in mid-tempo environments, like casual dining venues, the drinks we are choosing are changing.’ its unique flavour profile (it’s served with cucumber rather than lime, generally).

Even in bars and pubs, gin and tonic is a good proposiWoodhams claims this was the beginning of tion where you just want one drink, but not beer or the idea of customisation and personalisa- wine, or something fresh to kick off the evening. But tion within the gin category, something that was happen- generally, the drinking ‘Occasion’ has migrated to ing in countries like Spain where the theatre of service ‘Modern On-Trade’ – bars, casual dining, restaurants, – gin being poured at the table, into a large ‘copa’ glass and bars. filled with ice – was more common.

‘Younger people in particular are choosing to drink ‘Not so long ago ordering a gin and tonic in the onless but drink better, and as well as being more aware of

NEW HABITS IN DRINKING AND SOCIALISING

CUSTOMISATION & EXPERIENCE

the health impacts of consuming too much alcohol, they are socialising on social media and not in nightclubs.

With an ageing population trend globally it is no surprise that fewer people are going clubbing. Society has shifted from pure hedonism as an attractive way to spend time,’ claims Woodhams. ‘Consumer, commercial, lifestyle, legislative, cultural and social factors are all combining to make us drink less but drink better.’

Kantar Worldpanel data supports this claim, says Crossan. ‘5.4m adults in Great Britain don’t drink alcohol at all now, up from 4m in 2013. 37.5% of under 35s believe that it’s worth paying extra in pubs, bars and restaurants – well above the average for all adults (29.6%). 18-24-year-olds in particular are those that are choosing to drink less, with the average number of alcoholic drinks they’re consuming in an average week falling from 13.5 to 12.4 over the last 4 years.’

There is similar variation in the sales of pink and flavoured gin by venue type. It has a 35.4% share of all gin sales in drink-led pubs, against the average for all venues of 27.5%—and it is even higher at 41.3% in sports and social clubs. But pink and flavoured gin has less traction in restaurants, where its share is 11.1%. Sales are little better in hotels (13.7%) or nightclubs (17.7%).

8. New brands are pouring in The surge of interest in pink and flavoured gins has tempted many new producers. Of the 247 new gin brands arriving in the on-trade in the last five years, 44—or one in six—has been a flavoured variety.

9. There’s room for premiumisation Although Gordon’s dominates the market, there are clear opportunities to upgrade consumers to new pink gin brands at higher price points. The premium and super-premium categories of the pink and flavoured gin market are in exponential growth—albeit from low starting points.

... AND A NEW GIN TREND TO WATCH Could Mediterranean gin be the next big thing in this category? It accounts for less than 1% of all gin sales at the moment, but volumes have more than doubled in the last year. One in four gin stockists now sells a Mediterranean variety, and some 34,000 outlets have added one to their lists in the last year.

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The “Gin Bubble”- Not About to Burst Any Time Soon!

Boe Gin Adds Apple & Lime to Its Family The award winning Boe Gin family continues to be very popular with publicans and gin drinkers in pubs and bars Scottish Gins across the UK, and is now sold in more than 16,000 outlets. This range of premium, flavoured gins is backed by heavyweight investment in marketing with Paloma Faith featuring in the advertising, which has led to the brand being the most engaged with gin brand on social media in the UK in 2019.

Visit www.boegin.com or see the advert on the facing page.

Wicked Wolf Exmoor Gin ®

Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon.

Passionate about gin, husband and wife team, Pat Patel and Julie Heap, are the faces behind the exciting venture which launched in 2015.

Wicked Wolf Exmoor Gin uses the perfect combination of 11 exotic botanicals producing complex layers of citrus and pepper notes finely balanced with the distinct flavours of juniper and coriander, resulting in a mature, premium spirit. Hibiscus and kaffir lime leaves have been artfully blended with these traditional aromatics creating a familiar traditional flavour with a contemporary – yet – restrained character. Pot distilled in a copper alembic still, Wicked Wolf Exmoor Gin is lovingly blended, filtered, bottled and labelled by hand in exclusive 100-litre batches.

Boe Apple & Lime is the latest addition to the range, and is a unique and distinctive flavour which also has an outstanding appearance on the back bar and in the glass. It is stocked by all leading wholesalers and will make a big impact this summer as gin drinkers turn to cool, refreshing flavours.

Each aromatic is prepared by hand, infused and dis-

™

tilled separately resulting in 11 individual distillates which are then skilfully blended. This approach allows us complete control over the strength of each flavour, and enables consistency across each batch.

The gin is filtered at each stage of the production process, producing a 42% ABV, smooth, fullbodied and elegant spirit.

Visit www.wickedwolfgin.com CHAMBORD GIN FIZZ 20ml shot of Wicked Wolf Gin 5ml of Chambord 10ml Lemon Juice Top up with soda water or tonic

Support for Products with Purpose Free Your Spirit with Mermaid Gin In recent years people have become more educated and vocal about what they expect from the products that they buy. Brands need to meet consumer demand for health, natural ingredients, responsible sourcing and sustainability1.

The soft drink industry is seeing an explosion of innovation by new brands offering products with purpose, interesting stories and more wholesome ingredients. One such brand is RUBRO Rooibos Still, a fizz-less thirst quencher infused with Rooibos. This herbal tea grows naturally in only one place on earth: the Cederberg and surrounding mountains in South Africa.

RUBRO has been selling in the UK via Nando’s restaurants since 2012.

According to RUBRO Director Jo Hoets, consumer demand is there, however more support is required from the food

service industry for these brands.

“There is a huge opportunity to offer customers something different. In our case, the Rooibos story is so unique that it offers a great up-sell, plus a product with lower sugar, and no caffeine, preservatives or colourants,” she says.

RUBRO sources its Rooibos from small-scale farmers in the local rural communities. “Supporting our products adds value to these communities, and therefore offers an opportunity to tell an amazing story,” says Hoets. “Plus the Rooibos delivers both benefits and interesting flavours, giving customers an engaging and wholesome drinking experience.”

Visit www.lighthousebrands.co.uk for distribution details or see the advert on page 23.

1 Research by Zenith Global

Mermaid Gin is hand-crafted on the Isle of Wight using ten ethically sourced botanicals. A small batch spirit, it delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - for a refreshing and invigorating serve.

batch - the sweet spot of any distillation.

This avoids the harsher elements found in the heads and tails to create a pure gin that is perfectly balanced.

Working with column stills for a smoother spirit, the process is tightly controlled capturing only the hearts of each

See the advert on page 21 for details, or visit www.isleofwightdistillery.com

We preserve the environment of mermaids by supporting marine conservation projects and presenting our gin in a plastic free package.

Alternatively call 01983 613653

Devon Distillery

Devon Distillery can produce a gin just for you.

Specialising in short run white-label production at competitive prices, we have made award winning gins for a number of clients already. If you want your own house gin or a gin for a special occasion Devon Distillery can produce it for you. You can include your own botanicals and design your own label, all with guidance from

our master distillers.

Devon Distillery also produces it’s own award winning Dappa (Devon Grappa) and Devoncello as well as a great Sloe Gin. See the advert on this page for details.

CREATE YOUR OWN BESPOKE GIN T: 01803 812 509 E: info@devondistillery.com www.devondistillery.com

/devondistillery

@devondistillery

Microwaves and Combi Ovens Microwaves & Combi Ovens

Choosing the right one for your business

For those who didn’t know, including us here at CLH News, the first ever microwave oven was manufactured in 1953, was five feet high and was patented by an American engineer called Percy Spencer who had made his discovery by accident! Apparently he was working with a radar system that used a magnetron to send out radiowaves when a chocolate bar he had in his pocket simply melted rather too quickly. He went on to develop his idea further the rest as they say is history.

Wind the clock forward 65 years and it is pretty safe to say that microwaves are now vital to almost every food service operation, playing a pivotal role in an outlet’s success , cutting down waiting times and allowing for flexible cooking.

As a standard microwave-only oven they can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for hotels.

They become more versatile when they become a combination microwave oven. The combination is the addition of convection hot air and a grill. This transforms a simple re-heating cabinet into a multi-function cooking oven.

We have seen a huge surge in casual dining and pub food over the past decade which, despite recent “blips” has revolutionised the hospitality and licensed on-trade industry. All studies over the past few years have revealed that outlets serving food tend to be perform better than those which don’t.

Whether you are a pub/bar restaurant hotel or café you will recognise the importance of having a strong and varied menu using quality produce, and will already recognise the importance of having a the right equipment in your kitchen .

Research among manufacturers and suppliers reveals that a microwave is a “must have “ in your kitchen, and is seen as a top quality versatile tool for busy caterers that need a helping hand with common kitchen tasks—or when you simply need a quality defrosting and reheating tool.

With competition for space in a commercial kitchen is immense, catering equipment suppliers state confidently that operators can offer a surprisingly robust and varied menu using commercial microwave ovens.

Coming in all shapes and sizes and built for fast, efficient and frequent use the main functions of a commercial microwave are cooking, defrosting and reheating.

• Cooking by microwave is both fast and efficient.

Although cooking with a microwave is swift, they don't brown food, so some dishes may require "finishing off" under a grill to make them more tempting, with the added benefit of known need for overhead extraction or plumbing.

• Defrosting by microwave is much faster than traditional methods. Most foods can be defrosted, all within a matter of minutes.

• Reheating by microwave is a great way to add value or lifespan to food. Lightly warming a rich chocolate fudge cake or even "pinging" bread for a few seconds can make a massive difference to how the food tastes, whilst also reducing the amount of time your customers have to wait for their next course.

John Whitehouse, chair of CESA says “Evolving out of the same technology that gave the world radar,

microwave ovens have helped to revolutionise the cooking process in the foodservice industry. They are ideal for safely defrosting and re-heating chilled and frozen foods, and can be used for prime cooking. You’ll find them in kitchens large and small across the industry, including sites without full kitchen facilities.”

As with all professional catering equipment, commercial microwaves are sturdier and more powerful than their domestic counterparts. You can determine the heating power of a microwave by its wattage. Domestic microwaves are usually rated between 600 to 900 watts, whereas commercial versions can go up to 2000 watts.

This means that commercial ovens take far less time to cook, reheat or defrost food. Domestic versions should never be used in a commercial situation, since they are not designed for heavy duty use and will compromise food safety.

Most commercial microwave ovens have a cavity space of ½ gastronorm, but they are also available in 2/3 gastronorm and full-size gastronorm.

Manufacturers group commercial microwaves into four power bands:

• LIGHT-DUTY - The oven will have a power ranging between 900 watts and 1100 watts. This is suitable for use where demands are light, such as a café, satellite kitchen or petrol filling station.

• MEDIUM-DUTY – A power rating of 1100 to 1500 watts, proportionately more robustly built than a light-duty oven and suitable for restaurants where the microwave is only in occasional use, busy cafes, pubs or leisure centres.

• HEAVY-DUTY – Powered from 1500 to 1900 watts and the most popular power range used in catering.

Suitable for busy pubs, hotels, busy restaurants or staff catering. Built to withstand hard and heavy use.

• EXTRA HEAVY-DUTY – these are usually where large quantities of food are needed to be reheated quickly rather than just individual portions. They can take up to a full gastronorm tray. While all other power bands are connected to a 13amp socket, this very heavy duty oven will need hard wiring into the mains.

While the general rule is the high the wattage the faster the food will be heated, much beyond 2000 watts and food risks being burned on the outside before it is heated on the inside.

As well as being energy efficient in themselves, microwave ovens create little in the way of steam or waste heat, so they are ideal for front of house use and won’t put pressure on the extraction system.

“A commercial microwave oven is one of the most essential items in a ‘fast food’ commercial kitchen, unless someone comes up with a quicker method of turning out hot food in seconds, then the commercial microwave oven will be around for many years to come.

To demonstrate this one only have to see the volume of replacement microwaves sold every year which is “thousands upon thousands” in addition to new hospitality sites opening which are automatically being fitted with them, sometimes in the region of six per unit”, says Pat Bray managing director of Regale Commercial Microwaves.

“Microwaves cannot be compared with other cooking methods as generally in the fast food market microwaves are used for re-generation of pre-cooked product. When used as a cooking aid (for example melting chocolate, cooking vegetables etc there is no other kitchen equipment that can compare with a microwave for speed, footprint and running costs.”

Regale are also pioneers of the Cavity Protection System, and has recently been successfully launched in America.

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Microwaves and Combi Ovens (...CONTINUED FROM PREVIOUS PAGE) Pat adds, “In brewery chains, fast food outlets, restaurants and hotels, literally thousands of commercial microwave ovens are in daily use, many of which are breaking down on a regular basis due to the lack of correct cleaning procedures. These ovens become the obvious candidates for the Cavity Protection System when considering the LOSS OF PROFITS due to the “downtime” of the microwave, which could result in expensive repair costs, makes the Cavity Protection System a clear necessity. The good thing is that the majority of these costs could be saved using the Cavity Liner, which protects the most vulnerable exposed parts. It massively increases the standard of hygiene and makes cleaning of the microwave simple, quick and efficient.”

RH Hall supply models ranging from medium duty 1000 W two extra heavy duty 1900 W with a variety of operational features such as express defrost and double quantity for ease of use in addition oper ators can choose from touchpad controls with programmable memory settings, or manual controls for simple and immediate use.

Advances in technology have even led to microwaves becoming more popular for ‘prime cooking’ (ie cooking from scratch, as opposed to merely reheating meals), according to Roberts of CESA. He said this further reinforced the microwave’s status as a modern pub “essential”.

“Combination microwave ovens are adding greater flexibility into the mix.

“The addition of a grill and/or convection heater allows microwaves to perform almost all the functions of a standard oven, quickly and efficiently," he added.

Floris Ruys, Channel Marketing Manager, Digital Appliances, Samsung Electronics (UK) also highlights the importance and adaptability of today’s commercial microwaves, he says: “As a leader in the commercial microwave space, we recognise the individual needs of every business, from small family owned cafes to large restaurant chains which dominate our High Streets.

While they all have one thing in common – the need to produce high quality food time and again – you can pick a range accordingly. For example, the Samsung light duty range is perfect for café’s, bars and low volume vending sites and the heavy duty high-speed gastro range is an amazing option for

fast food outlets, restaurants and busy bars. You should also ensure the microwave you choose is going to stand the test of time too. At Samsung we use high quality components that are designed for commercial usage and ensure reliability time after time. Each Samsung commercial microwave comes with a 3-year warranty and the solid stainless-steel construction ensures the microwave is easy to clean and strong enough for even the most demanding kitchens.”

COMBINATION OVENS Commonly referred to as a combi-oven and are considered one of the most advanced pieces of equipment in a commercial kitchen. A combi-oven combines several cooking functions in one piece of kitchen equipment and the shortening of the description “combination” is how a combi-oven gets its name. The combi-oven uses dry heat - either still or fan-driven - and steam, which is injected into the oven when the food being cooked needs it.

An alternative name for the oven is the combi-steamer.

The combi-oven is the most versatile piece of equipment any professional kitchen can have. These are just some of the examples of its benefits: Meat – Up to a third of the weight of a piece of meat can be lost during dry roasting through loss of the water content of the meat. Having gentle steam in the oven during roasting both minimises weight loss and produces a more tender joint.

Fish – steaming is an ideal cooking medium for this delicate product.

Vegetables – By cooking in steam instead of boiling water, vegetables keep more of their nutritional value and natural colour.

Baking – by operating as a fan-driven convection oven, baked goods are evenly and crisply cooked. A slight injection of steam can also enhance some baked foods such as bread.

Regeneration – Food which has been pre-cooked and correctly chilled prior to service can be rapidly brought up to serving temperature, avoiding the need to hold food hot for long periods which leads to flavour loss and drying out. Combiovens are ideal for busy banqueting operations and can handle both ready-plated meals and multi-portion containers.

FRONT OF HOUSE EQUIPMENT With many businesses providing food on the go, equipment is now more visible. Steve Hemsil, Sales Director UK & Ireland, Welbilt: said “An increase in demand for front of house catering equipment has allowed more and more customers to physically see the power and ability of various pieces of catering equipment, thus engaging further customer interest. Take the Merrychef e2s for example; a compact, innovative and highly versatile high speed oven that curates vast customer interest thanks to the impressive new dimension to front of house catering it provides. From perfectly crisp toasties in just 45 seconds and 12” pizzas in just 50 seconds, both staff and customers often comment on how amazed they are by the power of the Merrychef e2s.

Designed to increase output despite a remarkably low footprint of just 14”, the e2s offers operators the opportunity for increased revenue and increased speed, yet with no compromise on food quality.

For back of house catering, sourcing a high capacity, versatile unit such as a combination oven will ultimately transform catering practice. Eradicating the need for multiple units thanks to its versatile capabilities, a combi oven such as the Convotherm 4 is an all-round catering solution, perfect for busy caterers. Capable of steaming, grilling, frying, baking and roasting, the Convotherm 4 is able to produce meals on both a small or large scale with minimal prior training. This makes it the perfect piece of equipment for caterers with fluctuating catering demands.”

TECHNICAL QUESTIONS TO ASK BEFORE MAKING A CHOICE OF COMBI-OVEN: • What are the performance and cost implications resulting from steam coming from a water boiler or by spraying water onto heated elements in the oven?

• Why is it necessary to fit a water filtration system to the oven to remove dissolved salts in the water and prevent scaling?

• Is there a high pre-heat function to enable fast heat recovery when cold food is put into the oven?

• How easy the oven cavity and the door seals are to clean and what selfcleaning features the oven has.

• What are the programming features, how easy are they for staff to understand and do they meet my kitchen needs? Is there a self-diagnostic facility to warn me should something go wrong?

• Is there a food core temperature probe, rapid cool-down feature or a reversible fan for even heat distribution?

COMBI STEAMER BUYING TIPS: • Choose the Right Equipment for your type of operation: A combi steamer is a substantial investment, it’s essential that it is engineered to stand-up to the demands of a commercial kitchen.

• Try to utilise it to its full capacity – a big advantage with a combi steamer is the ability to complete numerous tasks using one space-efficient model.

• Combi steamers are available in all sorts of different sizes and capacities get the model that’s right for your venue. If you’re not sure which is best for you, discuss it with your supplier or manufacturer.

• Take advantage of the comb steamer’s energy saving features.

• Manual or programme? Using the combi steamer’s programmes means less skilled kitchen staff can use the equipment to produce consistent, quality results.

RH Hall - 01296 663400 / www.rhhall.com Regale Microwaves - 01329 285518 / www.regale.co.uk CESA - 020 7793 3030 / www.cesa.org.uk Welbilt - 01483 464900 / www.welbilt.com Samsung - www.samsung.com/uk

“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

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

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

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.

classeq.co.uk/elevation www.alexanders-direct.co.uk www.hoshizaki.uk www.maidaid.co.uk

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