CLH Digital - Issue #16 by CLH News

Issue 16

Pub & Restaurants See Trade Increase in Second Week of Opening CLHNews

www.CLHNews.co.uk

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

1. 2. 3. 4.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business

We will tailor a package that is realistic and practical for your business

Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU

07831 407984 or

CLHNews

01628 487613

HOTELS, RESTAURANTS, PUBS & CATERING

Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.

For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …

• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …

• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …

If you have a Restaurant / Hotel or Pub … WE CAN, WITH YOU AND YOUR TEAM, MAKE YOUR BUSINESS MORE PROFITABLE

Please call or text David Hunter on

07831 407984

to discuss how we can help YOU to increase YOUR profits

tive like-for-like sales in sites trading 31.6% down on the same week last year. But that was a better performance than the minus 39.8% level recorded in the first week back.

Levels remain well below pre-COVID norms, with figures for the week beginning July 13 showing collec-

Overall, total sales across the managed pub, bar and restaurant market were up 40.6% on week one

• MICROWAVES • EXTRACTION CANOPIES • SLICERS •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

DISHWASHERS • TOASTERS • STAINLESS STEEL SINKS & TABLING

COOKERS • ICE MACHINES • FRYERS •

This new service is specifically designed for the smaller business (sub £500k t/o)

Sales of food and drink in pubs, bars and restaurants have increased in the second week after lock-down was lifted, and also as more sites reopened, according to latest Coffer Peach Business Tracker data.

• GLASSWASHERS • REFRIGERATION

MAXIMISE YOUR BUSINESS POTENTIAL

trading. A total of 60% of group-operated sites were open for eating and drinking inside, up from the 55% trading during the first week after restrictions were lifted.

(CONTINUED ON PAGE 3...)

“EXPERTISE ON HAND TO DEVELOP YOUR BUSINESS” visit

www.bowdengroup.co.uk • • •

Maximise your Profitability Address any concerns you have Supporting you through change

Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at davidhunter@bowdengroup.co.uk

CLH Digital

Editor's Viewpoint

Issue 16

Welcome to CLH Digital, Issue 16. How are you coping? Seriously! I am looking for feedback for a future article on how the hospitality and licensed on trade sector is coping with restrictions and all the conflicting and often negative media reports. I always say at the very beginning of EDITOR my blog that I am just expressing my own personal opinion, and on the coronavirus crisis I am firmly in the journalist Peter Hitchen’s camp when he said that the cure is immensely worse than the disease. The lockdown has been an absolute disaster!

Peter Adams

According to a report I have seen today, even the most conservative estimates put the cost of lockdown at £200 billion to the economy. When the crisis first struck I sat in on a seminar with some of the country’s leading political and economic lights. One was a former Governor of the Bank of England, who was scathing about the lockdown and the damage to the economy, particularly the damage done to small businesses. I have stood back in amazement and listened to some of the comments which have come from the usual suspects who consider themselves to be experts on everything, often making comments from the ridiculous to the sublime. Today’s nugget of nonsense is that if you go into a coffee shop and sit down for a coffee you don’t have to wear a mask, but if you go into a coffee shop for a takeaway coffee you do. With people standing only a couple of feet away from each other! So, I really would welcome any feedback and comment you have on how you are managing your business through the crisis. Nevertheless, we are where we are, and it is good news to see in our front-page pubs, bars and restaurants are seeing growing sales post lockdown. Sales are, of course, considerably down, but given the circumstances the fact that people are returning to eat and drink out is welcome news indeed. To be fair I think the Chancellor has gone the extra mile to support the industry, and as people return to eating and drinking out since lockdown restrictions were eased we can, I suspect, look forward to an even greater upturn next month when the Chancellor’s Eat Out to Help Out scheme. Further details of the scheme can be found here www.gov.uk/guidance/get-a-discount-with-the-eat-outto-help-out-scheme if you are anything like me when I had my wine bar restaurant here in Bournemouth you will probably be wearing so many

hats it is difficult to keep on top of things! I can remember looking at the potato once thinking to myself: “I’ve taken delivery of this potato now I will wash it, peel it, chop it, cook it, and if we are really busy maybe even serve it!” Mind you, that was the early 90s when interest rates were about 12% and one really had to keep one’s eye on expenditure! My point is, this is a scheme to be taken advantage of. But first you have to register at www.gov.uk/government/collections/eat-out-to-help-out-scheme The words 'gift horse' and 'mouth' spring to mind! The British public are desperate to get back to normality and the option of holidaying abroad diminishes even further - today Spain issued a warning of a second surge and our government has advised that it is to review its list of “travel corridors”, which may see people trapped abroad. So, if people cannot holiday and spend abroad, they will holiday and spend it here! Download the Eat Out To Help Out posters at www.gov.uk/government/publications/eat-out-to-helpout-scheme-promotional-materials and display them everywhere - get them on your website and social media - let everyone know that you are part of the scheme! You will also note on our front page story that there are calls to extend the VAT reduction for up to 3 years in the cultural sector, but not hospitality, which will see the VAT reduction end in January 2021. This is something the Chancellor urgently needs to look at and take advice on. The evidence prior to the coronavirus that a VAT reduction would be overwhelmingly positive for the hospitality sector and the Treasury was out there. However, successive chancellors ignored that message. Now due to the coronavirus there is a real chance to see it in action, and see the positive effect it could have in the long term. So, Chancellor, if you are extending the VAT holiday, please do include hospitality! And please, more importantly, extend it to alcoholic drinks as well. We pay more in alcohol duty in France, Spain, Italy, Poland, and Germany put together, a ludicrous state of affairs! 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!

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

TELEPHONE:

01202 552333

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

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

Can't wait to read the next CLH Digital? Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee

Issue 16

CLH Digital

Pub & Restaurants See Trade Improve in Second Week of Opening (...CONTINUED FROM FRONT COVER) Restaurants saw the biggest shift, with like-for-likes down 26.9%, compared to 40.0% down in the first week. Restaurant groups have generally taken a more cautious approach to reopening, still with only 24% of sites open for business, compared to 17% in week one.

Out to Help Out” voucher scheme comes into effect, which should give the sector an even greater boost. The scheme open to everyone in the country (including children) will see 50% off food and soft drink bills, up to £10/person, Mondays to Wednesdays throughout August.

nations across the UK, especially those who offer accommodation. It said it was important to showcase that those pubs and brewers are open for business, helping them to make up for lost business during the lockdown period and from decreased international tourists to the UK.

VAT CUT

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:

Earlier this month the Chancellor in an effort to give the sector a further boost also announced a VAT cut to 5% on food and accommodation for the next six months, which came into force on 12 July and will end of 12 January 2020. However, a report by Department for Culture, Media and Sport (DCMS) Select Committee has called for VAT cuts to be extended for the cultural sector (theatres museums) for the next 3 years but not for the hospitality or on trade sector

Pub have generally been more ambitious in their reopening strategies, with 74% of sites open in week two compared to 70% the week before. Pubs that were open over the week saw sales down 32.4% on the same week in 2019, compared to 39.3% down the week before.

While welcoming the report, the British Beer & Pub Association has said the report should have gone further and recommended extending the VAT cut for pubs also beyond January 2021, as well as including alcoholic drinks sold in pubs as part of the cut. This is because pubs have been amongst the hardest hit by the COVID-19 lockdown and face a long road to recovery.

Bars that were open saw sales down 41.3%, compared to 42.9% in week one – and only a few more bars opened for business in week two with the total up from 42% to 44%.

The trade association has welcomed the reports recommendation for a DCMS led national campaign to restore consumer confidence in the domestic UK holiday market.

This positive news comes just 10 days before the government’s “Eat

It said such a campaign would help pubs and brewers in tourist desti-

“On the whole, we welcome the Department for Culture, Media and Sport (DCMS) Select Committee report on the impact of Coronavirus. It is important that across Government policies are considered to support our sectors on their long road to recovery. “It is disappointing to see the report has less focus supporting tourism. More can and should be done to support the sector. Pubs have been amongst the hardest hit businesses by the COVID-19 lockdown. Any extension to a VAT cut for the cultural sector should also be considered for hospitality and pubs too, and include alcohol sold in pubs, helping them survive through to the next season. Both sectors support one another so it makes sense to assist them together. “A DCMS led campaign to encourage ‘staycations’ in the UK would be most welcome. Our sector needs people to know they are open for business and a campaign like this would help support that. It is especially important that domestic holiday makers consider the UK as we face decreased international tourists for the foreseeable future.”

UKH Welcomes First Step On Road To Rates Reform UKHospitality has welcomed the Government’s call for evidence for business rates reform. The Government has published a call for evidence for a fundamental review of business rates, something for which the trade body has consistently and vigorously pushed.

“Kicking back the revaluation by a further year will give businesses some much-needed breathing room and stability. Pushing back should also provide time for reforms to be introduced and a more accurate reflection of property values following this crisis which has clearly had an enormous impact on trade.

The Government has also said it recognises the need to reform the current duty system to support the pub sector in the longer term and will publish a call for evidence before end September 2020.

“However, with rateable values therefore staying high for longer, the need for an extension of the business rates holiday is more acute. The holiday has been a hugely valuable lifeline for hospitality businesses and we need the Government to extend it for another year to give the sector the extra degree of flexibility it needs to get back on its feet. Even though venues have begun to reopen, the immediate future is still uncertain. Businesses are going to need all the support they can get if they are to survive the winter.

UKHospitality Chief Executive Kate Nicholls said: “Securing a full review of the business rates system has been a priority for UKHospitality and its predecessor trade bodies for years. We identified it as the largest barrier to growth in our sector years ago. We have pushed extremely hard to convince the Government to act on this, so it is great to finally see positive action.

“The acknowledgement that the current alcohol duty system needs reforming in order to support the sector is also a positive development. UKHospitality has consistently advocated a new, more dynamic duty system which encourages innovation and consumption of alcohol in the safe and supervised environment of a pub, bar or restaurant. It has the potential to boost business.”

It has also confirmed that the next revaluation of non-domestic property in England, previously scheduled for 1 April 2021, will now take effect on 1 April 2023.

CLH Digital

Issue 16

Become Agile and Adaptable to Survive in Hospitality By James Bundle, Founder of eat17 (www.eat17.co.uk) Globally the Covid 19 pandemic has ripped through the hospitality sector with hotels, bars and restaurants shut up for months. In the UK, outlets closed their doors on 20th March, three days before the nationwide lockdown was announced and began to reopen 15 weeks later on 4th July. Now business leaders are urging the sector to adapt and become more agile to future proof and

look at new ways to grow revenue. Founder James Brundle from innovative London food retailer Eat17, who are offering franchising opportunities, looks at the changes the sector can make to become more agile and adaptable over the coming months. The priority for many businesses at the moment is very simple – survival. With the furlough scheme beginning to draw to a close and life slowly returning to a kind of normal, all sectors are having to adapt to a new way of operating.

And none more so than the hospitality sector. The last four months has been devastating for the UKs hotels, bars and restaurants. Just as the Easter and summer season were about to get started in earnest, businesses were locked up for the foreseeable future. According to estimates from UK Hospitality, the sector experienced a 97% drop in revenue from the beginning of April. Survival for these businesses now depend on them becoming agile, adaptable and ready to change to suit the market conditions. Our business offers a convenience store with restaurant and takeaway dining so like others in the hospitality sector, we have had to make changes to adapt. However, by having several strands to our business, we’ve been able to adapt to the market conditions to remain viable. Planning is now important to ensure profitability as businesses move forward and adapt to the changing times. There are some steps they can begin to take to ensure a more profitable future.

SET OBJECTIVES Think about why your business model needs to be agile. What do you want to achieve and what benefits will it bring? What changes will need to be made to adopt this new way of working and how will it help and provide value to staff and customers? Where do you need to start and how will you communicate the change?

SET PRIORITIES For the business to be agile, priorities need to be set but take your

time to do them. Do not rush and have time to reflect on the changes you are making. Think about the changes you want to make to secure future growth and recoup loses made in the last four months. By turning over redundant space to retail or offering an eating out / takeaway option as our franchise model suggests, you’ll be creating new streams of revenue which will work now and in the future.

PLAN FOR THE UNEXPECTED If the last four months have taught businesses anything, it’s to plan for the unexpected. Think about the negative and positive thing that could happen to your business. Being agile means you can adapt to those changes. What we’ve seen in recent months in the adaptable businesses flourish. They’ve taken their offering online, found new ways to meet customer needs and come up with a much more robust business model. For some that has been impossible because of the nature of their business but now is the time to look to solutions for the future. What can you do with unusable space both internally and externally and kitchens that have been shut for months? As lockdown was eased, we increased the outdoor eating area at our restaurant in Walthamstow. It made good use of that space, was safe for our customers and meant we could increase our covers.

THE TEAM In an agile business, overall performance is more important than when and where people work so a flexible approach needs to be built in, Think about the training you need to offer to make this happen, encourage teamwork and collaboration and make the most of the services and support available to you and your team.

Incentives to Encourage Britons to Dine Out and Travel Within the UK Will Have Varying Impact From Wednesday 8th July, the Government announced reduced VAT on the leisure and hospitality sector, along with additional “eat out” discounts. Dimitris Hiotis, Global Head of the Leisure, Travel and Transportation practice at Simon-Kucher & Partners, the global strategy and marketing consulting firm, and Rosalind Hunter, Partner at Simon-Kucher, share their insights on what businesses need to do to maximize stimulus benefits from these temporary schemes. After some depressing months for the hospitality and leisure sectors of the UK economy, some positive news was delivered this week by the Chancellor. The Government has reduced the VAT on the leisure and hospitality sector from 20 percent to five percent for a period of roughly six months, and is also incentivizing consumers to dine out Monday through Wednesday by providing “eat out” vouchers offering discounts of 50 percent.

WHAT DO THE CHANGES MEAN IN PRACTICE? The VAT change, although it may seem like a 15 percent discount, translates to a 12.5 percent reduction from current prices, assuming a full pass through. Here’s what that looks like in practice: • If you fancy a Margherita pizza at your local Pizza Express, it will now cost £7.83 vs. £8.95 pre-VAT cut – a savings of £1.12 • Or if you fancy a day out at Alton Towers, you will save £7.25 on the £58 ticket price (on the gate) per adult, with a family of four paying a total of £185.50 vs. £212 pre-VAT cut – a savings of £26.50 • …and if you want to go the cinema, a family of five could pay roughly £54 vs. £63 before the pandemic As for restaurants in August, meals will cost considerably less if you decide to eat out Monday through Wednesday, with the Government providing a 50 percent discount voucher capped at £10 per diner. This will mean that a meal for four at a Pizza Express costing around £75 full price, will now cost as little as £32 once you apply the VAT effect and the 50 percent voucher.

WHY IS THE GOVERNMENT DOING THIS NOW? The hospitality and leisure industries have been hit considerably hard during the lockdown – pubs and restaurants closed, holiday parks stopped operating, and hotels turned to ghost buildings for nearly three months. As the lockdown is eased, the Government is using price as the lever to bring back customers and drive revenue growth to safeguard

these businesses. And they are right to do so. A recent survey* by Simon-Kucher & Partners suggested that UK consumers expect to go out far less than before the pandemic: A staggering 54 percent of UK consumers expect to go to the cinema and theatre less or far less than before the pandemic. As for restaurants, pubs, and bars, 47 percent of UK consumers indicated they will visit less or far less than before. The equivalent statistic for museums, attractions and theme parks was 39 percent. So the backdrop of these schemes is that of considerable demand drop for the sector. A price reduction through the VAT and the “eat out” voucher is a much needed strategy to incentivize demand and increase footfall.

WILL IT WORK? The scheme will undoubtedly generate some demand for the sector. In simple terms, the government has just announced a big promotion for the sector to the wider electorate to stimulate demand. However, its effectiveness will differ by sector. For holiday businesses like hotels, holiday parks and vacation rental players, they are already experiencing a surge in demand as British holiday makers prefer staycations this year over international travel. Simon-Kucher‘s recent Future of Travel study suggested that 34 percent of British consumers expect to take more domestic holidays this year than last year as a result of COVID-19. An extra reduction in the price from a lower VAT will provide more room for such companies to play with price and/or be able to increase their revenue through more demand and higher occupancy. So they will most likely benefit considerably either though higher margins or more bookings. For restaurants, the situation is a bit less rosy. The pandemic has shifted consumer patterns more to delivery and takeaway; at the same time, the social distancing rules have reduced the capacity of restaurants, impacting their revenue potential at peak times. Also, previous crises suggest that people cut-down on discretionary spending, including dining out. We have already seen the first victims of the crisis, with Café Rouge, Bella Italia, and Las Iguanas going into administration last week, and more could likely follow. As such, it is of no wonder that the Government has provided the “eat out” scheme as it is much needed for the industry to pick-up demand and protect the millions of jobs that rely on it.

HOW SHOULD SUCH BUSINESSES USE THE SCHEME TO THE BEST OF THEIR ADVANTAGE? If we take restaurants, the wise strategy will be to pass as much as possible to the consumer and drive through footfall. The industry needs to persuade the customer that is safe to eat-out and remind them of the pleasure of eating out vs. eating in. So any incentive that can drive demand through the doors should be used, especially if it is bankrolled by the Government. This will alleviate any fears quicker and hopefully get restaurant goes to come back soon. However, in revising their pricing, restaurants need to consider the following:

• Make use of psychological thresholds: Restaurant pricing tends to adhere to psychological thresholds – e.g. prices ending at 95p or 45p. A straight reduction by 12.5 percent will disrupt such prices limiting margin potential for restaurants. For example a Margherita pizza currently priced at £8.95 will reduce to £7.83. Such a price doesn’t adhere to such thresholds. A cleverer price point will be to £7.95 which will provide an extra 12p margin and will probably generate equally increased demand as the £7.83 as it adheres to a “below £8” threshold. • Incentivize upsell: The price reduction will make higher priced/high margin products more attractive to the consumer. Upselling is a big part of margin optimization in the industry, so clever upselling strategies should be set-up to maximize the margin impact. This could be done with the creation of meal deals, meal bundles and or clever sales dialogue by the menu or waiting staff to drive people to a better meal (and a higher margin one). • Boost up promotional messages: The VAT decrease provides more bandwidth to play with promotions and create bigger promotional messages. This 12.5 percent reduction can be combined with a promotional discount to be more effective – e.g. the 20 percent discount voucher can be elevated to 30 percent “of the old price” giving a more effective message without impacting the margin. • Reconsider your channel strategy: This could be an opportunity to differentiate prices between delivery platforms and eat-in. The delivery platforms typically charge restaurants a commission of up to 30 percent on food items. Restaurants can decide to keep the “20 percent VAT” prices on delivery platforms but reduce their “eat-in” prices to reflect the lower VAT, thus incentivizing eat-in over delivery. With most restaurants thinking of rolling out new Autumn menus come September, they might have some time to implement some of the above and produce a five percent VAT based menu that maximizes their margin while driving considerable demand through the doors. As for the hospitality (lodging) industry, how they use the underline discount is less clear. Most of these businesses employ dynamic pricing that means prices change frequently, even within the day. As such, it is less clear how the VAT reduction will feed into the customer. They are also capacity-constrained, and if they are experiencing a surge in demand from a post-COVID staycation boom, then they can potentially take the VAT as a full margin benefit. Time will ultimately tell and/or the balance sheets of these businesses by the end of the year. The coming weeks will prove how effective (or ineffective) these schemes are. After a difficult year, one thing that many consumers will be looking forward to as the light at the end of the tunnel: Christmas dinner. The good news is the scheme is slated to end by January 2021, meaning that it will still be in place when the Christmas menus come out. ABOUT THE SURVEY: The Future of Travel online survey was conducted by Simon-Kucher & Partners between May 20th and June 3rd, 2020. 3,650 consumers were surveyed across the US, the UK, Germany, France, and the Netherlands. The study focused on changes in consumer trends in the leisure, tourism and travel industries due to the coronavirus pandemic

Reopening Brings A Third Of Consumers Back Issue 16

Just over a third of English consumers returned to restaurants, pubs and bars in the first ten days of reopening, CGA’s Consumer Pulse research reveals. The snap poll of 500 adults provides operators and suppliers with crucial insights into the people coming back to the on-trade—as well as those who are still reluctant to return. It shows that 35% of adults in England had paid a visit between Saturday 4 and Monday 13 July, and that the charge was led by younger adults: more than half (55%) of 25 to 34 year-olds have now ventured out, and nearly as many 18 to 24 year-olds (46%). With an average of 2.5 visits in the first ten days, the research shows that many early returners are already getting back into the habit of regular visits. More than half of them have visited pubs (54%)—ahead of both restaurants (46%) and bars (26%). That is in line with indicators from CGA that more managed pubs have opened than restaurants, and suggests people feel more comfortable going out to drink than to eat. The Consumer Pulse data confirms another big post-lockdown trend: that consumers want to stay close to home even as movement restrictions ease. More than two thirds (69%) travelled no further than 20 minutes to eat or drink out—which presents major challenges for town and city centre operators who have previously been able to draw people in from outlying areas. There are positive signs that returning consumers are going to stay out, with four in five planning another visit in either the next week (57%) or next fortnight (23%). This

CLH Digital

reflects operators’ early success in proving to consumers that they are in safe hands, and echoes separate CGA research showing that more than nine in ten visitors were either very satisfied (80%) or satisfied (14%) with safety steps in the venues they visited. The research provides equally vital intelligence on the 65% of people who haven’t yet returned to the ontrade. And as operators try to win people back, by far the most urgent priority is convincing this anxious majority that it is safe to do so. Nearly half (46%) of non-returners say they don’t feel safe in close proximity to strangers, and nearly as many (41%) don’t feel safe enough to go out generally yet. But there are encouraging hints that the government’s new Eat Out To Help Out scheme could kickstart visits: two in five of those who haven’t been out yet say they are very or somewhat likely to use the scheme. Our Consumer Pulse data confirms what we expected ahead of reopening: that although some people are returning to pubs, bars and restaurants with gusto, it will take a while to persuade others to come out,” says Rachel Weller, CGA’s Head of Consumer Research and Marketing. “Industry campaigns like We Hear You and the government’s VAT cut and Eat Out To Help Out initiative should help, and early returners will hopefully start to spread the message that it is safe to eat and drink out. We’ll all be hoping that visits gather momentum over the summer, and CGA will be working hard to identify what consumers need to see and hear to be encouraged back to hospitality.”

Hospitality Crowdfund Campaign Takes Step Closer to Resolving Business Interruption Insurance Disputes

Organisers of a hospitality specific crowdfund campaign that is challenging insurers over the non-payment of business interruption policies, have now issued guidance on the next steps members can take in their battle for justice.

“Members’ claims have now been “triaged” by reference to a traffic light system with red standing no realistic prospect of success through the court system, amber providing minimal prospect of success and green standing a reasonable prospect of success.

It coincides with the beginning of a test case in the High Court by the FCA on behalf of thousands of businesses that claim they should have been paid by insurers to cover closures during the Covid-19 pandemic.

“Those with “green” claims are those whose claims are affected by issues being considered by the High Court in the case brought by the FCA. Those members are, we understand, adopting a “wait and see” approach to their claims, pending the High Court’s decision.

The crowdfund campaign was launched by Rob Atkinson, a leading inhouse hospitality lawyer from Black and White Hospitality which operates the Marco Pierre White portfolio of restaurants. Those who signed up and provided their policies for review, have now been told whether they stand a chance of making a successful recovery in Court under the relevant policy. Rob Atkinson said: “We have received hundreds of policies and is indicative of how badly those in the hospitality sector have been let down by their insurers.

considers, on the facts of an individual case, is “fair and reasonable in all the circumstances”. “We have issued guidance to all of our members and will be also be holding two webinars on 27 and 28 July to give more guidance on the next course of action so we want to see as many businesses attend these sessions. Anyone who contributes to the crowdfund campaign will be sent a link to the webinar, it’s not too late to join.

“Members with “red” and “amber” claims are unaffected, or unlikely to be materially helped, by the FCA Test Case. That being so, we’re advising that those members should refer their claims to the Financial Ombudsman Service (FOS) for determination.

“We will remain resolute in our campaign to make sure policy holders get what they deserve having taken out in good faith insurance they thought covered them for such a crisis like the one we’re in at the moment.”

“The rationale for a referral to FOS (and as discussed later in this guidance note) is that the FOS approaches claims differently to a Court. Whereas the Court is bound to apply its interpretation of the law, an Ombudsman’s role is to reach a determination that he or she

For further details on the two webinars (27 and 28 July) please visit the crowdfunding page at www.crowdjustice.com/case/hospitality-business-interruption-action

Path to Recovery for the UK Hospitality Sector 6

CLH Digital

Issue 16

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The unprecedented event of the Covid-19 has left the whole UK hospitality sector in shambles. Though late, the decision to allow the resumption of businesses was a big relief, especially for the pubs and restaurants, else most of them would have become insolvent in the second half of the year. The recent announcement by Chancellor Sunak to reduce VAT from 20 per cent to five per cent and a 50 per cent discount voucher on meals at participating restaurants during the month of August, were efforts to appreciate but they are too little to be called as a game-changing plan, which is what the industry needs now.

DEVISE YOUR OWN WAY TO SURVIVE & THRIVE – USE TECHNOLOGY, ADJUST THE BUSINESS AND JUST HOLD ON It is now on the industry to devise its way out of the distress and use technology to overcome the crisis. Technology is of big support in operations, reducing capacity, and facilitating social distancing. There could be different approaches that the hospitality sector can choose, yet the biggest hurdles would be marketing to patrons who have spent the past few months in isolation. So, something like NFC Direct’s application can be of great help which can facilitate hassle-free payment and also be used for marketing and event management. Customers are worried about venturing out, so the industry will have to reach out to them, here again, technology comes to the rescue. Going online is the right avenue through which businesses can reach cus-

tomers. Unique content on the website bundled with marketing materials, promotion of even low-key affairs to entice regular visits, gift vouchers etc. can be planned. Companies like Diageo who have announced program like ‘Raising the Bar’ in Asian countries, could replicate the same here as well, to cater to the priority areas like hygiene measures, digital support, and practical equipment This unprecedented time calls for a complete revamp in ways the business was done before. The cost undoubtedly has increased towards adhering different measures and guidelines, while the slowdown can linger for long, so it is imperative to control costs, delay capital expenditure, reduce operating hours, consider working only in new peak hours, managing food costs with shortened menu etc. Though, footfalls at the bar, pubs and restaurants have gradually increased, sales have not been encouraging enough, but is still better than many other markets internationally. Even though there was no VAT cut on the alcohol, but pubs and bars remained more enthusiastic. The reason could be hopes of an early availability of coronavirus vaccination, as the recent finding with Oxford University’s vaccine was really promising. The government had also announced access to 90 million doses of three promising Covid-19 vaccine candidates through partnerships, which is undoubtedly going to help the sector immensely. To sum up, the industry needs to take care of the patrons while equally being vigilant to their business interest, with hopes that this is a temporary phase and will pass very soon with vaccination made available earlier than expected. Tips for Your Business Kitty: Drive through Technology, offer Discounted Deals, Set Definite Safety Measures and Social Distancing Norms, and operate via diverse yet efficient Drive-Through and Take-away arrangements.

A Guide To Risk Assessing Your Business By Nick Wilson, Director of Health & Safety Services at Ellis Whittam Since restaurants, bars, pubs and cafes in England have emerged from their three-month hibernation, employers are constantly contemplating what proportionate yet effective COVID-19 controls can be introduced and maintained to keep customers and staff safe. Businesses must be 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? 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: 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 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: 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.

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. 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/

BBPA Welcomes Reform of Small Brewer Relief, Alcohol Duty Review and Business Rates Review The British Beer & Pub Association (BBPA) has welcomed the Government’s continued commitment to Small Brewer Relief (SBR) and improvements to its current structure, as well as the launch of the Business Rates review and an expected timescale for the Alcohol Duty Review. The trade association highlights that the purpose of SBR, which is now worth £75 million to small brewers, is to compensate for diseconomies of scale and it also ensures a huge choice of great beers for Britain’s beer drinkers. It hopes the measures announced today will build on the success of SBR, whilst supporting growth among brewers of all sizes by addressing the long standing distortions caused by the current structure. It also said it also looked forward to responding to the Alcohol Duty Review announced by the Government today, highlighting the case for further support for brewing and pubs as they emerge from the COVID19 lockdown. Likewise, the trade association welcomed the announcement of a Business Rates Review today. Pubs pay 2.8% of the entire business rates bill, despite accounting for just 0.5% of business turnover and pay more rates as a percentage of sales than any other sector, meaning reform for business rates has long been needed to support Britain’s pubs. Clarity that the next revaluation will now take place in 2023 is also welcome. As a world-renowned British industry supporting 900,000 jobs, contributing £23 billion to the economy and playing a key role in communities throughout the UK, the BBPA will continue to highlight the case for further support for brewers and pubs.

Commenting on changes to Small Brewer Relief, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Following an extensive review, we welcome the Government’s continued commitment to our sector with the announcement today on Small Brewer’s Relief. Now worth £75 million per year to small brewers, the changes announced today aim to build on the success of the scheme. We hope the measures announced will support growth among brewers of all sizes. It is critical that brewers of all sizes now join forces to campaign for a significant reduction in the overall UK beer duty rate, which is hindering the recovery and future of our great industry.” Commenting on the launch of an Alcohol Duty Review, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Confirmation that the wider Alcohol Duty Review is expected in September is welcome. The BBPA will be responding to the review to highlight the case for further support for brewing and pubs for what is a world-renowned British industry supporting 900,000 jobs, contributing £23 billion to the economy and playing a key role in communities throughout the UK. “Now we have left the EU, we have the opportunity to level the playing field compared with other major beer producing countries. Especially as we pay 11 times more beer duty than Germany or Spain.” Commenting on the launch of the Business Rates Review, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We warmly welcome the announcement of a Business Rates Review.

Pubs pay 2.8% of the entire business rates bill, despite accounting for just 0.5% of business turnover, so reform of the system has long been overdue. We will be responding to the review to highlight the case for a business rates system that cuts the tax burden for pubs as they recover from the COVID-19 lockdown.” National Chairman of CAMRA Nik Antona said: “This review into how alcohol can be taxed more fairly is a fantastic opportunity for the Government to save our pubs by introducing a lower rate of duty on draught beer, with savings passed on to pubs and consumers. “A preferential rate of duty on draught beer is a radical proposal that will really help by supporting and encouraging drinking in the supervised setting of the local pub. This will also create and sustain jobs and level the playing field between pubs and cheap supermarket alcohol. “We hope the Government will act to change the Business Rates system in England, which penalises pubs and fails to recognise their valuable role as community hubs which are vital in tackling loneliness and social isolation. “The pub sector currently overpays in business rates by £500m a year, and rising rates are forcing hard-working publicans to push up prices for consumers or close their doors forever. The Government must make the Business Rates system fairer for pubs to ensure their continued survival.”

Issue 16

CLH Digital

British Foodservice Industry Shows Early Signs of Recovery Global information company The NPD Group says there is clear evidence of a slow but encouraging recovery in the British outof-home (OOH) foodservice market. Weekly spend to the end of week 28 (Sunday July 12th) recovered to 50% of the levels seen before the COVID-19 lockdown. That represents an improvement of 30 percentage points since lockdown in late March. Dinner shows the strongest recovery with weekly spend now at almost two-thirds (64%) of pre-lockdown levels, in contrast to the late March low point of 29%. This improved performance for dinner is supported by the continued strength of delivery, which grew during lockdown and is now still 60% higher in spend terms than it was before the lockdown. Dominic Allport, Insights Director (Foodservice), The NPD Group, said: “While this data on spending shows evidence of some recovery in British foodservice, it is not clear if this reflects the start of a sustainable improvement or the short-term satisfaction of pent-up demand following

relaxation measures. Perspex screens, hand sanitizers, masks, gloves, social distancing messaging and other initiatives underline that the British foodservice experience has changed. But it also shows this industry is working hard to recover. These tentative signs of improvement are welcome and foodservice operators will want to build on this.”

EATING OUT SPEND AT WEEKENDS DOUBLES SINCE THE END OF JUNE Activity is on the increase at weekends as people grasp the opportunity to socialize. In the three weeks since the end of June, weekend spend has doubled from 29% of pre-lockdown to 57%. And recovery is more evident among younger consumers. Back in March and April, spend among consumers aged 16 to 34 decreased more slowly than for older age groups and is now also recovering faster. For those aged 16 to 24, spend is now at 45% of pre-lockdown and for the 25 to 34 age group it is at 51%. Among those aged 55 or over, spend is still less than 25% of pre-COVID, although this is up from the 9% seen in late March. Spend motivated by the desire for a ‘treat’ has increased sharply and at the beginning of July had recovered to 70% of pre-lockdown levels.

DINING IN IS STILL MORE POPULAR THAN DINING OUT The gap between eating out in a foodservice venue and buying pre-

CGA and UKHospitality Set Out the Industry’s Path to Reclaim Sales

New report from the sector’s leading research consultancy and trade body reveals the scale of COVID-19’s impact and what hospitality can do to reclaim sales Consumers are returning cautiously to hospitality, but rigorous safety measures, industry collaboration and government support can speed the sector along the road to recovery. Those are among the messages from a special new edition in the Future Shock series of reports from CGA and UKHospitality. It presents the most detailed picture yet of the impact of the Covid-19 pandemic on hospitality, and identifies what the industry can do to recover sales and consumer confidence. The report pools CGA and UKHospitality’s latest authoritative data from the industry, highlighting that the hospitality sector accounted for

a third of the UK’s entire drop in GDP in March and April, and that only one in six (16%) leaders are optimistic about the prospects of the market in the next 12 months. It also outlines the size of the challenge to bring people back to hospitality, with a quarter (23%) of consumers only returning to venues with caution, and a third (33%) only doing so if they are sure that added precautions were in place. But the report also identifies green shoots of recovery, and celebrates the success of UKHospitality’s efforts to lobby for government support for the sector. It uses insights from CGA’s research in China and the US to predict crucial changes in consumer habits that are likely to shape the hospitality market in the next few months. They include an increasing desire to use local venues rather than travel to city centres, a new preference for booking ahead, and an emerging polarisation between the value and premium ends of the market.

pared food to eat at home is still wide, indicating reluctance among some consumers to eat or drink inside foodservice establishments. Just before the Saturday July 4th relaxation in England, spend associated with eating at home was one third (34%) above pre-lockdown levels. Spend for eating out in a venue is still low and as of Sunday July 12th was 77% below levels seen before lockdown. Dominic Allport added: “Treating could be an indication that consumers have grown impatient with lockdown and the restrictions associated with it. Operators can tap into this desire for a personal or family treat by offering choice or value to encourage repeat visits. The prevalence of eating prepared food at home is further evidence that some consumers simply aren’t ready to eat out. That’s not surprising given the impact of the lockdown on people’s psyche, especially older people or those who have underlying health conditions.” Looking ahead, the NPD Group says that as more Brits choose a staycation there will inevitably be more customers for the foodservice industry. The ‘Eat Out to Help Out’ scheme might boost visits, but its short-term validity won’t allow it to have a big impact. However, the VAT tax cut from 20% to 5% that applies to hospitality and tourism until January 2021 means that with prices already falling it’s likely to provide much-needed stimulus as operators pass on lower prices to consumers. As well as exclusive research from CGA and views from UKHospitality, Future Shock features insights from report partners Alpha Rewards, Britvic, Molson Coors, OrderPay and Sector Associates, exploring ways for operators to rebuild and strengthen their businesses after lockdown. Karl Chessell, Business Unit Director, Retail and Food at CGA, says: “The last four months has been the most difficult period of trading that most of us in the industry have ever seen. CGA’s data shows how the pandemic caused a sudden and dramatic downturn in sales and had a seismic effect on consumer behaviour, and the big question now is how quickly the market can recover. There are clearly many tough challenges ahead, but with the backing of consumers and the right support from government, businesses can not just survive the pandemic but thrive in the happier times that lie ahead.” Kate Nicholls, Chief Executive at UKHospitality, says: “There is still a huge amount of graft to be done if we are to make it through this crisis in one piece, but if any sector can emerge stronger it is hospitality. We have pushed – and will continue to push – hard to persuade UK governments to provide as much support as possible to keep businesses afloat and jobs secure, and have done everything we can to help pave the way for recovery. We have all faced up to some difficult truths and learned some valuable lessons, and we’re pleased to be able to share much of that insight and expertise in this edition of Future Shock.”

Lifesystems for CRUSTACEANS Homarium UK of the foremost supplier of lobster tanks in the United Kingdom. Homarium UK offer a unique range of lobster and shellfish display equipment to the restaurant sector and fish retailers. Widely used on the continent these lobster tanks are now available in the United Kingdom in standard or bespoke custom designs to match your image and premises needs our range of lobster and shellfish displays are specifically designed for the purpose of maximum custom impact and optimum conditions for crustaceans and shellfish. We are a UK based in Southampton and offer a nationwide delivery and installation service. Oceane

Cascade

Capacity up to

20kgs

Eurobox Capacity up to

70kgs

Lobster Tanks For Hire from as little as

Capacity up to

50kgs

Ruby Capacity up to

15kgs

£5 per day* *Terms and Conditions apply

Tel: 07711 188045 See the full range at www.homarium.uk.com Homarium UK

Minimise the Effects of Stress at Work; Practice Healthy Lifestyle Choices 8

CLH Digital

Issue 16

By Gill Hasson, co-author of Mental Health and Wellbeing in the Workplace There's no doubt that working in hospitality is fraught with pressure; long, irregular hours, dealing with demanding customers and being on your feet for long periods of time are just a few of the challenges. Many workers thrive in fast paced environments, but when the pressure is relentless it can build up to such an extent that you're chronically stressed. Stress is the feeling of being under too much mental or emotional pressure. It’s the distress that’s caused as a result of that overload. Stress can affect how you feel, think, behave and how your body works.

and meditation app calm.com/

TAKE A HOLIDAY

BE DRINK AWARE

Paid holiday leave is not a favour granted by your employer, it’s a legal entitlement to a break from work. It supports your wellbeing by giving you time to spend with family and friends and / or pursuing hobbies and interests. Or you could spend time off doing very little at all!

If you think you may be drinking because it helps you to switch off from work, be aware that as well as interrupting sleep patterns drinking more than the recommended units will eventually be detrimental to your health (men and women are advised not to drink more than 14 units a week. 14 units is 6 pints of 4% beer or 6 glasses of 13% wine) Look for healthier ways to relax; physical activity - a walk, run or swim a hot bath, meditation, a good book, time with family, friends or a pet, for example.

GET MOVING Our physical health and mental health are closely linked; physical activity can be beneficial for your mental health and wellbeing too. If your job involves long periods of standing, or sitting, you need to get moving outside of work.

There are though, steps you can take to minimise the effects of stress and support your wellbeing.

If you can, cycle, walk or even run to work. Even if you don’t live close enough to your workplace to be able to do this, you can still find ways to make at least part of your journey more active. Get the train part of the way and ride the rest, get off the bus a few stops early and walk, or park your car a kilometre or two away or find the furthest car park space from your workplace building to park your car.

EAT WELL

SEEK OUT NATURE

If you're unsure about how healthy and balanced your diet is, try keeping an eating diary. Write down everything you eat in a week and then go to the NHS website nhs.uk/live-well/eat-well/ to see how your diet compares and what changes you could make.

On your days off try and spend some time in nature. The mental health organisation 'Mind' has lots of tips on how to bring some benefits from nature into your life. Go to mind.org.uk and search for 'ideas to try in nature' and 'nature and mental health overcoming barriers.'

GO TO SLEEP

Most people have somewhere near them, even if it’s only a small park or garden. With more than 62,000 urban green spaces in Great Britain, one should never be too far away. The Wildlife Trust www.wildlifetrusts.org has a searchable online map of its nature reserves, almost all of which have free entry; it also provides a list of accessible nature reserves. And Ordanance Survey’s Greenspace getoutside.ordnancesurvey.co.uk/greenspaces/ shows thousands of green spaces for leisure and recreation.

Stress can lead to unhealthy coping strategies such as turning to drink and drugs and it can lead to mental health problems such as anxiety, depression and burnout.

A good night’s sleep makes the next day more manageable. If you're having difficulty getting to sleep, don’t tell yourself ‘I can’t sleep. I’m going to feel horrible tomorrow.’ This sort of self talk creates a stress response that makes the problem worse. See if listening to something on the radio, listening to music, an audio book or a podcast distracts your mind; gives it something else to engage with. Or try 'Calm' - the sleep

FURTHER ADVICE, SUPPORT AND INFORMATION Our book 'Mental Health and Wellbeing in the Workplace' has more advice and information. If you, however, you find it increasingly difficult to manage the pressure and stress of work, don’t hesitate to seek professional medical and psychological advice. There are also several hospitality-related mental health support available: • Healthy Hospo – healthyhospo.com/ • The Pilot Light Campaign - pilotlightcampaign.com/ • Hospitality Action hospitalityaction.org.uk/ Gill Hasson is co-author, with Donna Butler of Mental Health and Wellbeing in the Workplace: A Practical Guide for Employers and Employees (Capstone, May 2020). Gill delivers teaching and training for educational organisations, voluntary and business organisations and the public sector. She has 20 years' experience teaching and writing on a range of wellbeing issues; confidence and self-esteem, self-care, overcoming anxiety assertiveness and resilience. Gill is the author of more than 22 books; the bestselling Mindfulness, Mindfulness Pocketbook, Emotional Intelligence, Positive Thinking, the Sunday Times bestseller How To Deal With Difficult People, plus other books on the subjects of resilience, communication skills and assertiveness. Follow: @gillhasson

Kent Organisations Set To Bolster The Hospitality Industry Produced in Kent and Visit Kent have combined forces to bolster the hospitality industry in a campaign dubbed “Support Your Local”. The initiative aims to help businesses as they come out of lockdown, focussing on the county’s food and drink sector. With pubs, restaurants and food tourism attractions amongst the last establishments to open up with the easing of restrictions, many now face an uncertain future. Produced in Kent and Visit Kent, are proposing a county-wide community appeal and marketing campaign, set to run from July to December 2020, in support of these local, independent enterprises. The new Support Your Local initiative will encourage customers to show their love for their favourite Kent food and drink businesses – and show their care for fellow diners too! This initiative will provide a much-needed boost to Kent’s £2.6 billion visitor economy, which has been badly hit since the pandemic. Those wishing to support the campaign can make a Caring Customer Pledge to Kent’s local restaurants, pubs, cafes and hotels when they open. In doing so, patrons will be pledging their commitment to Respect, Protect and Enjoy establishments as each one adapts to post-lockdown circumstances. Caring Customers can proudly display the

Proper By SCT Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between. We now tick more boxes than anyone else in our field. Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts,

Cashews: VEGAN & GLUTEN FREE Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin. All orders received before 2pm each day are sent out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service. Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months. Our full range is available to see on our retail website so please call 01202875280 or email trade@sct-sct.com for a trade price list. See page opposite for details.

#CaringCustomer badge on their social media and are actively encouraged to share their experiences on social media and leave online reviews, using the Caring Customer hashtag. Supporting local businesses has never been more important, indeed more crucial, for the continued survival of Kent’s renowned and ever-exciting hospitality industry. By joining up to Produced in Kent and Visit Kent’s project, caring customers will not only be providing financial help to struggling food and drink venues, but also showing them that they are a staple of the community. That without them, the community wouldn’t be the same. Now more than ever, these enterprises are deserving of celebration as they strive to accommodate the demands of our changing times. Balancing stringent health and safety measures with customers’ enjoyment will, undoubtedly, prove to be challenging, but with the help of loyal patrons, they are guaranteed to rise to the occasion. Further details about taking part in the Caring Customer Pledge, as well as an interactive map showing local suppliers and other useful information associated with the Support Your Local scheme, can be found on the HelpKentBuyLocal.co.uk website.

Stonegate Launches Eat Out To Help Out Two Weeks Early Stonegate Pub Company has launched its own version of the Eat Out to Help Out consumer campaign across its entire estate, where food is served, two weeks ahead of the Government’s initiative going live. From Monday 20 July, customers will be given 50% off their bill when they dine at a Stonegate site, from Monday to Wednesday, anywhere in the UK. This offer is available on food, tea and coffee, with no cap – unlike the Government campaign, there is no £10 limit at Stonegate sites on the 50% offer. Stonegate has opened the majority of its estate across the country, ensuring they all comply with the Government’s COVID-19 Secure guidelines, introducing measures to protect staff and customers and ensuring the smooth running of its operations. Throughout the estate, Stonegate has implemented clear safe socialising measures, enhanced cleaning regimes and providing customers with the opportunity to order food and drink via a range of apps. Single use menus, contactless payments and hand sanitiser stations complement the revised layout of its pubs and bars. Customers have been welcomed back and have been encouraged to book with their local pub in order to secure a seat as capacity in venues has been reduced.

Helen Charlesworth, Managing Director of Stonegate Pub Company, said: “The safety and the wellbeing of our teams and customers have been at the forefront of our reopening activity. It is important that both our customers and our staff have the confidence to return to our bars and are able to enjoy their time with us. “We’re determined to welcome our customers back and I am excited to launch this campaign two-weeks ahead of the Government’s initiative. We are committed to providing the best possible customer experience and this is just the start of many initiatives and campaigns that will be rolled out across Stonegate in the coming weeks and months to benefit our customers.” This offer is automatically applied to customers’ bills on all food, tea and coffee orders. To find out when your local Stonegate site is reopening, use the relevant “Welcome Back” webpages below. Each branded page includes a short video on the safety measures the sites will be employing and a search mechanism for customers to look up which sites will be opening. From here they can click through the venue’s individual website for updates on opening hours and to make booking enquiries. Customers are also advised to check sites’ Facebook pages for updates ahead of reopening.

GIFT BOX

PROPER PORK CRACKLING OUR NEW RECYCLABLE FOIL BAGS ARE AVAILABLE IN: 50g 54 units per box or a 1/2 box 27 units, single flavour or mix of your choice from 71p per unit. 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

BROTHER'S CIDER

BL BRITISH LAGER

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

10,000 Jobs at Stake and Businesses Set to Fail - UKInbound Issues Urgent Plea to the Prime Minister

Issue 16

CLH Digital

their knees – unfortunately their futures look very uncertain without targeted Government intervention. “Before the pandemic, these businesses were viable and successful and delivered a large proportion of visitation outside of London. Unfortunately significant economic benefits to the UK’s nations and regions will be vastly eroded if these businesses go under and jobs are lost.

UKinbound has written to Prime Minister Boris Johnson pleading for urgent and decisive action to secure the future of the inbound tourism industry – worth £28 billion to the UK economy in 2019. The association expressed grave concern that its tour operator and destination management company (DMC) members will need to make around 10,000 job cuts, and over half will fail within the next six months, if the Government does not intervene. To help save jobs and businesses, UKinbound has asked for the following immediate support: • A Tourism Resilience Fund to help businesses that are wholly reliant on international visitors to survive until the anticipated return of the market in Spring 2021 • Guidance on rate relief and grants should be amended to include tour operators and DMCs • National insurance and corporation tax holidays for these businesses until the market recovers A request for longer term support was also made: • Financial support to promote and ‘sell’ the UK at international sales missions and exhibitions • Additional provisions for VisitBritain to promote the UK as safe and welcoming, when the time is right • A temporary 12-month suspension of Air Passenger Duty (APD) • Introduction of a new five-year UK visitor visa for India and China Joss Croft, CEO, UKinbound said, “Many tour operators and DMCs across the country, who rely solely on international visitors for their livelihoods, are on

“Immediate support is needed, and we implore the Prime Minister to listen. The creation of a Tourism Resilience Fund for the UK’s 200+ tour operators and DMCs would help to shore up businesses until the market returns in Spring 2021, as would allowing them access to rate relief and grant support. A national insurance and corporate tax holiday would also help ease the significant financial strain. “Unlike many other tourism businesses such as attractions, restaurants, hotels and bars who can reopen and hopefully benefit from increased domestic tourism this summer, tour operators and DMCs have not seen an uptick in international tourists wanting to come to the UK and instead have seen extensive cancellations over the summer months and into the autumn. “These businesses will have earnt no revenue since March and are unlikely to until the start of next year’s tourism season. Longer term, we need to entice international visitors back to the UK. This can be achieved through Government funding of international sales missions and exhibitions; additional provision for VisitBritain to promote the UK as safe and welcoming, a temporary 12-month suspension of APD, and the introduction of a new five-year UK visitor visa for India and China. “The industry is incredibly grateful for all the support the Chancellor has already provided, but now we need a targeted approach that will secure jobs and businesses in the inbound tourism industry, who will be vital to our long term economic recovery, a successful Brexit and the Government’s ambitions for a truly global Britain.”

“Alfresco Summer” Calls For Smoke-Free Pavements

Smoke-free pavements outside pubs, cafes and bars should be introduced to make them more family-friendly and healthy spaces as high streets look to recover from the lockdown, councils say today.

The Local Government Association, which represents councils in England, is urging peers to support an amendment to the Business and Planning Bill to be debated in the House of Lords on Monday, which would make all pavement licences issued by councils subject to the condition that they are smoke-free places. Those wishing to avoid exposure to second-hand smoke would normally be able to stay inside. But with the pandemic meaning indoor access is now more restricted, local authorities need the powers to reflect this new reality and to not put off people from going out to eat and drink. This would give customers and families certainty that anywhere they go for a drink or a meal out, they will not be exposed to someone else’s cigarette smoke and also prevent neighbouring premises, particularly in cramped inner-city areas, from being exposed to second-hand smoke. This measure would also contribute to the Government’s ambition of England becoming a smoke-free nation by 2030, following recent figures showing a continuing decline in the number of people smoking, including many quitting the habit during the pandemic. The LGA is urging peers to back an amendment

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

to the Business and Planning Bill which would require all pavement licences to be issued on the condition they are designated as smoke-free public places.

The Government has now brought forward its own amendment that would require licenceholders to make “reasonable provision for seating where smoking is not permitted”. The LGA is pleased the Government has acknowledged this issue and urges peers to, at the very least, accept this amendment. Cllr Paulette Hamilton, Vice Chair of the LGA’s Community Wellbeing Board, said: “Councils have worked hard to help hospitality businesses reopen, including relaxing requirements and making changes to roads and pavements to enable pubs, cafes and bars to operate outside safely with more outdoor seating. “Pavement licensing should not be a catalyst to increase smoking in public places, putting people at greater risk of ingesting second-hand smoke when they are enjoying a drink or a meal. “We urge peers to hand councils the ability to extend smoke-free areas to include pavements so this alfresco summer can be enjoyed by everyone. “Reducing smoking in public places has been vital to improving public health, which councils are responsible for. Smoking is still the leading cause of preventable death and councils want to work with government on how to keep driving down smoking rates for the benefit of a healthier society.”

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.

Recovery and Development of Britain’s Hospitality Sector is Key for Economic Recovery 12

CLH Digital

Issue 16

By Founder and CEO of Ubamarket (www.ubamarket.com), Will Broome The ONS recently reported that the UK economy shrank by over 19% in the three months to May, as a result of the devastating impact of the Coronavirus lockdown on British business. The closure of the hospitality sector played a significant role in this economic turmoil, with the introduction of lockdown resulting in the countrywide shuttering of all hospitality for over three months. Within a matter of weeks, the sector; which in February represented the third-largest employer in Britain and a vital part of the UK economy; was crippled by widespread job losses and the furloughing of millions of workers, as hospitality venues struggled to cope with the total loss of income. Unlike Britain’s retailers, hospitality businesses rely almost entirely on physical venues to generate profits, and whilst the retailector has also been severely damaged by the Coronavirus pandemic, many businesses were able to pivot by developing their e-commerce presence and opening almost a month sooner than their counterparts in hospitality. Fortunately, hospitality venues are now beginning to open across the country, albeit at severely reduced capacities and with considerable operational difficulties. However, the pandemic has called into question the status quo, and triggered an unprecedented shift in consumer behaviour and sentiment (not to mention operational practices), forcing business leaders everywhere to seriously rethink their strategies. Hospitality businesses have a huge role to play in kickstarting the economy post-lockdown, but the landscape

in which they now operate has completely changed. Now, the sectors must adapt to the new circumstances in order to survive. The lack of communication between hospitality venues and their customers has been made very clear in lockdown, but as hospitality venues begin to return, many customers will be questioning the outdated queueing systems, lack of convenience and absence of technological integration - particularly with mobile apps - that characterises much of the hospitality sector. Now, the question facing hospitality venues is not ‘when will things go back to normal’ but rather ‘how can we adapt our offering to make sure we are aligned with the changing trends and new landscape?’ Adhering to the new guidelines established by the government in terms of cleanliness, social distancing and hygiene measures is of course essential, but that is only one piece of the puzzle. Hospitality business owners must be willing to adapt and try new approaches rather than sticking with old, outdated strategies. The implementation of technology is certainly one method which could solve a number of problems posed by Covid, and enable both sectors to cater to their customers far more efficiently, safely and personally The Wetherspoons mobile app is a good indication of how mobile technology is already being used by some venues to create a more convenient experience. However, this represents only the most basic capabilities of today’s mobile technology, and there are few businesses that are offering such technology to their customers. Technological solutions, particularly those provided by Ubamarket’s white-label hospitality app uBARmarket, offer a wide variety of features which dramatically improve both the safety and convenience of the hospitality experience, which will play a vital role in the sector’s recovery and getting more and more people back in the venues safely and effectively. In the near future, we can expect more and more venues to integrate with such technology, introducing features such as map search, remote ordering, in-app payment, personalised discounts using machine learning, social invitation functions, toilet availability checks, and many, many more. Hospitality businesses which are willing to adapt to the new conditions by implementing mobile technology and developing closer contact with their customers by personalising their experience will ultimately be the survivors of the COVID-19 fallout, and will be instrumental in the development of the new era of hospitality.

Select Committee Report Should Have Recommended Extending VAT Cut for Pubs The British Beer & Pub Association has today welcomed and responded to the publication of a Department for Culture, Media and Sport (DCMS) Select Committee report on the impact of Coronavirus. The report recommends that VAT cuts should be extended for the cultural sector, such as for ticket sales in theatres, beyond January 2021 for the next three years, but not the hospitality sector or pubs. The British Beer & Pub Association says the report should have gone further and recommended extending the VAT cut for pubs also beyond January 2021, as well as including alcoholic drinks sold in pubs as part of the cut. This is because pubs have been amongst the hardest hit by the COVID-19 lockdown and face a long road to recovery. The trade association has welcomed the reports recommendation

for a DCMS led national campaign to restore consumer confidence in the domestic UK holiday market. It said such a campaign would help pubs and brewers in tourist destinations across the UK, especially those who offer accommodation. It said it was important to showcase that those pubs and brewers are open for business, helping them to make up for lost business during the lockdown period and from decreased international tourists to the UK. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “On the whole, we welcome the Department for Culture, Media and Sport (DCMS) Select Committee report on the impact of Coronavirus. It is important that across Government policies are con-

sidered to support our sectors on their long road to recovery. “It is disappointing to see the report has less focus supporting tourism. More can and should be done to support the sector. Pubs have been amongst the hardest hit businesses by the COVID-19 lockdown. Any extension to a VAT cut for the cultural sector should also be considered for hospitality and pubs too, and include alcohol sold in pubs, helping them survive through to the next season. Both sectors support one another so it makes sense to assist them together. “A DCMS led campaign to encourage ‘staycations’ in the UK would be most welcome. Our sector needs people to know they are open for business and a campaign like this would help support that. It is especially important that domestic holiday makers consider the UK as we face decreased international tourists for the foreseeable future.”

Three Cheers Pub Co Reopen in Style with Simon Jersey Double Chancellor’s ‘Eat Out To Help Out’ Offer The past four months has been hard for all businesses, but none more so than that of the hospitality industry. With 3.2 million workers within the sector , and a huge number of employees having been on furlough, the governments job retention scheme, businesses and staff have been waiting for the day when you can reopen your doors and start getting back to some form of normality.

Award-winning London pub group, Three Cheers Pub Co, who are responsible for nine venues in the capital including the legendary Bedford in Balham and The Avalon in Clapham, are pleased to announce they will double Chancellor Rishi Sunak’s ‘Eat Out to Help Out’ discount by giving their customers 50% off food and non-alcoholic drinks in August as well as September. The ‘Eat Out to Help Out’ scheme is designed to encourage customers back into pubs, cafés and restaurants every Monday to Wednesday throughout the summer. All diners can enjoy a 50% discount of up to £10 per person, meaning a family of four could save up to £40 per meal. Three Cheers Pub Co felt this didn’t go far enough and decided to extend the offer to include September too. Three Cheers Pub Co was founded in 2003 and is owned by three childhood friends, Tom Peake, Mark Reynolds and Nick Fox. They are responsible for nine London pubs, each with their own unique charm and beautiful gardens. They share a passion for great British produce, fine wines and award-winning ales. The Bedford, The Princess Victoria and The Tommyfield also have stunning hotel rooms. All Three Cheers Pub Co pubs re-opened on 4th July to great success. Tom Peake, owner and co-founder of Three Cheers Pub Co said: “Lockdown has meant our customers haven’t been able to go to out for a long time. It has also been a financially challenging time for us all. By doubling the period of the offer, and subsiding the discount out of our own pockets, we hope to be able to see more of our lovely customers back, even more often. We’ve missed them!”

Although life will not be quite the same as it was before lockdown, it has been encouraging to see your businesses adapting during these unprecedented times. Now that restrictions have started to ease across the country, we are seeing pubs, restaurants and bars implementing strict safety measures to keep your customers protected.

But what about your staff? As with other businesses, Simon Jersey has had to adapt during lockdown to the needs of their customers. They have invested in Personal Protection Equipment (PPE), from face masks and visors, to gloves and disposable aprons, to ensure that their customers have the right equipment to reopen their businesses safely and without fear of cross-contamination. Equally, Simon Jersey believes that how your staff present themselves is just as crucial in setting reassurance for your customers’ visit, and importantly, how likely they are to return, which is critical for businesses in these times of uncertainty. If your staff look good, they feel good and have a sense of pride in their work – a stylish uniform tells the tale of a successful establishment. Whilst your teams are busy greeting customers, serving, lifting, carrying and beavering away behind the scenes in kitchens, they really need to be wearing a stylish, comfortable and functional uniform. Simon Jersey understands the demands on the hospitality sector and the uniforms they need to

work in and have an array of products, perfect to kit out your entire team.

APRONS

Simon Jersey’s range of aprons serve as a perfect finishing touch to your hospitality uniform, whether you're kitting out staff for a bar, restaurant or catering service. Their aprons are made from durable fabric and come in an array of different styles, lengths and colours to suit your requirements.

CHEFSWEAR With a wide range of chefswear, Simon Jersey understands that busy kitchen workers need to keep cool and look smart during service. Comfort is key in hot kitchen environments, which is why they have designed a range of perfect culinary outfits that are practical and easy to care for.

FRONT OF HOUSE Simon Jersey offers a large variety of professional front of house uniforms for the hospitality industry. They have a stylish collection of suiting, blouses and shirts in various styles, patterns and colourways, so you are sure find uniforms to suit your business branding and to ensure a consistent appearance across your front of house team. Why not add a personal touch with embroidered logos or staff names which can really set your business apart and add a bespoke touch to your uniform? There’s no better way to promote your brand! With over 45 years’ experience, Simon Jersey have the knowledge, expertise and cutting-edge design to supply your business with a uniform that’s modern, stylish, fits perfectly, washes well and lasts. Find more out about what Simon Jersey can do for you and your staff by visiting www.simonjersey.com or see the advert on page 13.

CLH Digital

Issue 16

How Do You Get Employees and Visitors Back into the Workplace Safely Using Technology to Enhance the Experience? may become heightened but certainly aren’t new. Waiting times in reception, peaks and troughs of traffic and offering best service are the main areas we look at, ensuring we maintain good guest service and management. For me, the biggest concern is in avoiding knee jerk reactions to the environment. The ‘new’ workplace will look different, with thermal imaging cameras and new barriers in place. It’ll be important to try and retain a human element and not create a completely sterile environment.

As the Covid-19 crisis continues, with hospitality being one of the hardest hit sectors, RA Group has worked with its extensive network to share insight around various topics in order to help businesses when thinking about their guest journey. Hosted by Julius Jungbeck, Head of Business Excellence at Rapport, RA Group’s most recent panel discussion saw Greg Mace of Rapport, Andy Weeks of Vpod, and Simon Cohen of Condeco, discuss the role technology can play over coming months, to help staff and customers feel safe and supported, and to enhance customer experience.

Does technology make for a more complicated environment? *Simon: There’s no denying that complicated technology is being implemented, however this shouldn’t affect the guest experience. We always look through the guests lens to ensure that the journey and experience is simple and optimum.

Against a dangerous backdrop, one of the biggest challenges is how to keep people safe while also providing a great experience. *Greg: This is absolutely possible, we just need to adopt a different mindset. The role of technology is to complement the customer experience and aid safety to build trust. For early returners, reassurance will be key, and the use of technology can free up staff to ensure increased presence such as having someone at the door to greet new arrivals. *Andy: Technology allows parts of the customer journey to be automated to provide a better flow and smoother journey. Ultimately the tech that offices are adopting is there to aid staff and free up time to allow for good customer service, providing essential support to keep visitors safe and feeling comfortable. *Simon: Technology has been improving customer experiences for a while, there is just a heightened role for technology in the current climate. Adopting good safety protocols will ultimately improve the customer journey, and it’s important to have technology in place that is easy and natural to use so that it doesn’t take away from the natural experience customers are used to. It’s really important in the current climate to ensure the guest experience is just right. What are the most common challenges in reception areas?

*Greg: There are a number of key challenges, and no-one would deny that we’re facing a difficult time. It has been really important, first and foremost, to safeguard our own team and ensure they’re supported and in the right mindset. Positive mental health training and anticipating scenarios is crucial to staff motivation, to ensure guests in turn are greeted with positivity and confidence. Alongside the emotional training, practical training has been important when thinking about preparing for the return of the workforce, in areas such as crowd control. *Simon: Congestion is probably the biggest challenge, when thinking about reception areas. Each individual space needs to be considered and planned, with no cookie cutter approach applied. Cleanliness, and striking the right balance has been another of our biggest considerations alongside implementing contact tracing. *Andy: Some of the challenges we’re anticipating with reception areas

Glebe Farm Foods’ Offers 25,000 Free Cases of Pureoaty to Give Hospitality Sector a Helping Hand offering up to 25,000 cases of our Glebe Farm Foods PureOaty oat drink, to help cafes and coffee shops to provide the finest non-dairy coffee to their customers. There is no commitment with this offer, it’s one case of 10 litres of PureOaty per outlet, delivered direct to the door. We just want to help out as the industry tries to kick start its sales after lockdown.”

For the thousands of hospitality businesses that have been hit hard during lockdown, the latest offering from Glebe Farm Foods is likely to be a welcome relief. Created to offer a helping hand to coffee shops and cafes who are opening their doors for the first time in many weeks, this special initiative is designed to assist local business who will need the support of their local communities to get their sales back on track. Rebecca Rayner, Director of Glebe Farm Foods appreciates how hard it will be, particularly for the independent businesses: “As a British Business, we want to support our colleagues who are trying to re-establish their trade, and who are dealing with a whole new approach to the day to day running of their operations. As a special initiative, we are

Glebe Farm Foods’ PureOaty is made from just 4 ingredients; pure, British Gluten Free Oats (from Glebe Farm in Huntingdon, Cambridgeshire), water, sunflower oil and a touch of salt – that’s all. The way PureOaty is blended ensures that it stretches beautifully on the wand to create a silky microfoam that works well with most coffee roasts. Rebecca concludes, “We are very proud of PureOaty. It’s the perfect non-dairy choice for coffee, tea, hot chocolate and smoothies. The formulation is simple yet effective and delicious. Using British Gluten Free Oats, it’s made here on our farm, and we believe PureOaty is the best oat drink available in the UK, so put it to the test, on us!” To apply for this offer please click the Free PureOaty Promotion at www.glebefarmfoods.co.uk/ pureoaty-giveaway

*Greg: Integration is key for ease of use with technology and ensuring a seamless workflow. Ignore the complex work going on behind the scenes, everything needs to appear simple and easy through the customer eye and, if this is the case, it doesn’t matter the actuality of complexity of the technology being used. Connectivity is important. More than ever people are craving human interaction. Does technology create any barriers here? *Andy: Our technology isn’t about replacing people, rather aiding staff to provide a better service. The whole point of clever technology is to create something complementary to work seamlessly with humans. Ultimately, if done right, technology should enrich an experience and allow for better customer service. *Simon: Technology, in the current climate, will help people get back to work sooner ultimately leading to increased face to face time. In my mind, technology is crucial to safe planning and building a positive experience. Visit www.ragroup.co.uk for further information about RA Group

Action Against Hunger Calls On Hospitality Industry To Unite In The Fight Against The Global Food Crisis ing, Action Against Hunger is now calling on retailers and food and drinks brands to join a global mission to end life-threatening hunger and create a lasting impact by working together.

Action Against Hunger is urging food and drinks brands, retailers and restaurants to get behind this year’s Love Food Give Food campaign. The campaign provides the opportunity for the food and hospitality industry to unite during the Covid-19 crisis, fight global hunger and make a positive impact on their businesses at the same time. The world is facing a global hunger pandemic, heightened by Covid-19. 135 million people globally were already suffering from acute food insecurity, due to issues of access, poverty, climate change and conflict. These figures are expected to double to 265 million as many communities internationally are struggling to access the food they need to survive and thrive. Despite the economic slump created by the virus, the UK still benefits from a relatively stable food chain and readily available food. This puts our food & hospitality industry in a unique position to make an impact in the fight against global hunger. For over 20 years Action Against Hunger has worked closely with UK restaurants to turn people’s love for food into action and raise over £11 million for vulnerable communities across the world. With restaurants facing unprecedented challenges and the global food crisis grow-

Love Food Give Food 2020 launches on 1 September and runs through to the end of October. The campaign will encourage consumers to spend money with partners, enjoy great food and in turn support the most vulnerable communities facing life-threatening hunger around the world. Action Against Hunger will also mark the United Nation’s World Food Day on Friday 16th October – a day of collective action against hunger, with their food and hospitality partners. Action Against Hunger is committed to seeing a world free from hunger. The charity operates in almost 50 countries, directly responding to Covid-19 whilst continuing its life-saving programmes to treat malnutrition and ensure communities can access safe and nutritious food. This includes working with community-based partners here in the UK due to unprecedented need. Partners can get involved in a variety of different ways, including through cause related marketing – with a percentage donated across single or multiple products, customer donations at the point of sale and/or matching donations. For more information on Love Food Give Food and to register your interest in becoming a partner visit https://www.actionagainsthunger.org.uk/lovefoodgivefood

Liverpool Hotel Bed Specialist Restfull Nights Appoints Graham Carberry as Sales Director Liverpool-based bed manufacturer Restfull Nights is marking the end of lockdown with the appointment of new Sales Director Graham Carberry. Specialising in the design, manufacture and installation of beds, mattresses, sofa beds and comfy chairs to the hotel and contract sector, Restfull Nights counts some of the biggest names in the hotel business among its clients and is looking forward to supporting the industry in its post Covid-19 recovery. Graham will steer the company’s sales and marketing efforts and will also lead on the launch of an exciting new product range later in this year. Graham’s experience spans 32 years in the bed industry with the Silentnight Group, and has covered manufacturing, product development and sales; giving him unique industry insight which will prove invaluable in his new

role. Managing Director, John Law, says: “We’re delighted that Graham will be joining the Restfull Nights team. We have worked alongside Graham on a number of projects in the past, and his experience both of the sector and the sales function is second to none. He is perfect for the role and ideally placed to help us drive the company forward whilst maintaining our core values.” It is these core values that most inspire Graham as he takes up his new role, as he explains: “Restfull Nights is a company that still believes in the personal approach to business; where relationships are built around quality of products and the standard of service available. The hospitality business is all about caring for your customer and I truly believe that Restfull

Nights is the only manufacturer within the industry today that maintains this approach with a 100% focus on the customer. “Restfull Nights will say ‘yes’ when larger brands say ‘no’ because the volumes or product types do not fit with their business model or they add complexity to their retail-focused businesses. Restfull Nights’ mission statement is that ‘quality doesn’t have to be expensive’ but I would also add that you shouldn’t have to pay extra for customer service. It is this combination of commitment to service and flexibility that I find so inspiring, and these core values will remain central to the company’s future growth.” For further information on Restfull Nights’ range of products and services, head to www.restfullnights.co.uk

Anger at the Government’s Refusal to Include Tronc as Part of the Wages Under the Furlough Scheme

Tips and service charges that are pooled and paid out to staff under the Tronc schemes in operation have been excluded from the furlough wages of 80% paid by government to workers on furlough. Arguments and petitions have raged against this unfair decision to exclude Tronc from furlough but the government have not budged on the issue. GMB London, the union for workers in the hospitality industry has recently surveyed its members to see how bad the government’s position has impacted on hospitality workers who rely upon Tronc in their wages. Traditionally hospitality workers used tips to subsidises their wages, the Tronc pay is a big incentive to many workers to stay in the industry and build a career, by differentiating Tronc in time of need the government may put people of coming into the industry when the economy picks up. Michael Dooley, GMB London Region Organiser, who covers the hotel and catering industry said: "Since the furlough scheme was introduced in March 2020, unions and other organisations have strongly argued that staff who are paid Tronc should have this money taken into account and included within the 80% wages paid by the government. Our

Issue 16

CLH Digital

recent survey has shown that 70% of our members in hotel and catering are paid Tronc, the amounts of Tronc paid ranged from 20% to 50%, almost all of those surveyed considered Tronc to be part of their wages. When workers are taking 20% cut in wages whilst furloughed there is a double whammy for workers in the hospitality industry, sometimes as evidence suggests a triple whammy. Employers voices are also calling for Tronc to be included and the GMB say it should be, Tronc is included in statutory holiday pay which clearly shows that Tronc is part of the normal wages, so should be included in the furlough scheme.” GMB have allowed the government enough time to do the right thing, but we have not seen any change in their attitude to the hospitality industry workers who rely on Tronc to pay their bills. Many of those workers dependent on Tronc are BAME, this group is disproportionally affected, GMB London Region is not going to sit back and accept this kind of injustice. We intend to take this further by lobbying MPs and will also consider taking advice on a Judicial Review of the government’s unreasonable and unfair omission to pay all workers fairly.” One GMB London member who is a central London hotel waiter wishes to remain anonymous said: "I rely upon Tronc to pay my bills, I cannot survive on minimum wages pay, my savings are almost gone and I will need to borrow from my family, I am ashamed to do this but the 80% furlough wages does not include my 30% Tronc pay, so I am almost out of options and feel this is really unfair and unjust” GMB London Region is calling on the government to do the right thing and move to ensure that workers in the hospitality industry have Tronc pay included in their furlough pay.

New Plans to Ensure Pubs, Restaurants and Cafes Offer Smoking and Non-Smoking Outdoor Options said: We are supporting our pubs, cafes and restaurants to safely reopen and securing jobs by making it quicker, easier and cheaper to set up outdoor seating and stalls to serve food and drink, whilst protecting public health against the transmission of covid. These changes will allow everyone to enjoy outdoor eating and drinking whether they smoke or not, with appropriate provisions made for nonsmokers and smokers.

People using pubs, restaurants and cafes will soon have greater freedom to choose non-smoking outdoor areas following an amendment tabled today to legislation in Parliament. People using pubs, restaurants and cafes will soon have greater freedom to choose non-smoking outdoor areas following an amendment tabled today to legislation in Parliament. Under the Business and Planning Bill, the Government had already set out a range of measures to help these vital businesses safely reopen and get staff back to work by making it quicker, easier and cheaper to operate outside. The Government will not ban outdoor smoking. Since the existing ban was introduced, businesses have invested heavily in their outdoor areas and banning outdoor smoking would lead to significant closures and job losses. However, today’s amendment will ensure that customers are given more choice by ensuring premises offer separate seating for smokers and non-smokers outside. Laws already exist making it illegal to smoke in enclosed areas and business owners can already make their own non-smoking policies in places where food is served. This Government has taken great strides in reducing the harms caused by smoking and has committed to do so in the Prevention Green Paper. Planning Minister Rt Hon Christopher Pincher MP

The changes in the amendment will help strike the right balance between protecting public health and not imposing additional red tape on businesses at a time when they need as much support as possible. The Government will not ban outdoor smoking in pubs, cafes or restaurants. Businesses can already make their own non-smoking policies for outside space without the need for regulations. This guidance will reinforce this point, making it clear that the licence-holder has to make reasonable provision for smoke-free seating. It includes: 1.Clear ‘no smoking’ signage displayed in designated areas. 2.No ash trays or similar receptacles to be provided or permitted to be left on furniture where a smoke-free seating is identified. 3.Licence holders should aim for a minimum 2 metre distance between non-smoking and smoking areas, wherever possible. The announcement also builds on measures to help businesses get back on their feet, including: 1.Simpler licensing process for outdoor seating for pubs, restaurants and cafes 2.Councils encouraged to reduce red-tape and create more outdoor markets 3.Part of comprehensive plan to revive high streets, support the hospitality industry and help get people back to work 4.Helping councils and businesses transition from crisis response and lockdown, towards economic recovery

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

CLH Digital

Issue 16

Factors For Sourcing Food Temperature Monitoring Equipment By Peter Webb, managing director, ETI For hospitality businesses to adhere to the correct food safety standards and regulations getting the basics right is fundamental. Business operators can reduce food safety breaches and expensive product loss through a number of ways. Continuous temperature monitoring sensors, for instance, ensures more accurate time and temperature controls within kitchens, improving food safety and reducing food spoilage. However, there are several important factors to consider when sourcing temperature monitoring equipment. These include: - Range of temperature. Different sensors have different features and characteristics. These can impact the ease of taking a reading and compromise the end result. For example, a sensor with a narrow temperature range taking the reading of a fridge is preferable as it would provide more accuracy. Temperature monitoring when storing and cooking meat and poultry is imperative to food safety and essential for getting the best out of ingredi-

ents. - Precision. The precision of the probe can affect the product quality and its cost dramatically. There are differences between cooking a fillet steak at 50°C and 55°C. The latter is medium while the former is rare. This can make all the difference on the customers’ experience and therefore your business’s reputation. - Speed of response. Generally, the smaller the tip or sensor of a thermometer, the faster the response. However, this can have a negative effect on its robustness. If you are checking the core temperature of a carcass in an abattoir, the sensor tip needs to withstand heavy usage, so speed of response would be slower. - Cost. Minimising whole life costs starts with the product selection. You could be forgiven for targeting the cheapest product. However, this won’t have long term fiscal benefits. Purchasing very low-cost thermometers can actually be more expensive, in the long-term, than buying a more robust thermometer that will stand the test of time. You have to take into account the whole life costs of a low budget product. How often will its sensors need to be replaced, for example? These costs quickly add up. It’s also worth noting the importance of choice. Every instant-read food thermometer takes a few seconds to provide an accurate reading, but the actual speed varies considerably between models. However, the right thermometers or sensor combined with the right application significantly improves adoption. This means the user will use the probe more and is likely to achieve better results. If you supply a thermometer that

does not suit the application then the user will simply not want to use it, so probably won’t or may even falsify the results if it is easier to do so.

RESPONSIBILITIES OF COMMERCIAL KITCHEN OPERATORS It is the role of food handlers and operators to prevent any items that come into contact with food from transferring anything onto the food substance. While a cliché, preparation and planning are key. Food operators mustn’t forget that they have a duty of care to ensure no crosscontact or contamination takes place in their vicinity. Cross-contamination can endanger customers, sometimes in extreme cases, when consuming your food. It occurs when bacteria or other potentially harmful micro-organisms are unintentionally transferred from one place to another – in this case, from one food item to another. Legislation dictates that within the food supply process, certain operations should be conducted within legally set temperature parameters. Therefore, the ability to measure temperatures over the various ranges of the process is essential. This will be dictated by a Hazard Analysis and Critical Control Points (HACCP) plan and may include temperatures relating to delivery, pre-cooking storage, or re-heating. The most important thing, however, is to ensure staff are educated and suitable measures are put in place to protect your business and, most importantly, your customers.

The Show Goes on for 40 National Chef of the Year Chefs Despite the challenging situation the world has found itself in, the Craft Guild of Chefs has confirmed that its National Chef of the Year competition will still go ahead this year as it reveals who has made it through to the next stage. Changes were made to the online entry process so that chefs had the opportunity to design menus, cook dishes and take photography during lockdown. As the semi-final stage won’t be able to take place in the usual way, 40 chefs have been selected to go through to the second stage. Chair of judges, Paul Ainsworth has tasked the competitors with creating a dish that sums them up in just a few bites. They will then create a short video showcasing that dish and answer four supplementary questions. Judges will then whittle the chefs down to a final ten, who will cook up their original menu in the final. From this list, ten finalists will be selected to compete in a cook-off at Le Cordon Bleu on Monday 7th September. This will be filmed and played out as part of the new Hospitality Week with the winner being revealed live on Wednesday, 30th September, 2020. Reflecting back on the last few months, Vice President of the Craft Guild of Chefs and organiser, David Mulcahy said: “Back in March, we had to make the difficult decision of whether to continue with the competition this year or postpone it. We spoke with our chair of judges, sponsors and other organisers and listened to the views of chefs who were contacting us via social media and email. There was a real appetite

for the competition to continue as it gave chefs hope and positivity during such a challenging time. The level of entry we have received this year is incredible and whoever wins in these circumstances is going to be a truly special person. This year’s winner will have turned adversity into positivity and when asked what they did during the coronavirus crisis will be able to say they won the National Chef of the Year title. Thank you to all our sponsors and everyone who entered as you have helped ensure this culinary competition continues to lead the way in the UK and maintain its 48-year history.” Chair of judges and Michelin starred restaurateur, Paul Ainsworth added: “This is my first year judging the first stage of NCOTY and many chefs were on the money in hitting the brief they were set. Seeing the huge variety of ways the entrants put their own interpretation on this task was inspiring and there are going to be some amazing dishes served up to us in September. I am already looking forward to watching the videos in the next round and seeing how chefs sum themselves up in just a few tasty bites. Be yourself, cook from the heart and be proud of what you have achieved to get to this stage.”

Tour Operators Set To Make Large Scale Redundancies Without Government Action 88% of tour operators and destination management companies (DMCs), who are responsible for bringing in and looking after over 50% of all international visitors to the UK (and over 70% of visitors from the USA and China) are set to make large scale redundancies as a result of the Covid-19 crisis, unless the Government provides more financial support to the sector, according to survey results released by UKinbound. The trade body conducted a survey of its tour operator and DMC members, and found that without further Government support: • 60% will be forced to make further redundancies in August when the Coronavirus Job Retention Scheme tapers off • 88% expect to make between 25% and 100% of their staff redundant • Over half (53%) expect their business to last no more than 6 months • The number of businesses expected to turn over more than £500,000 from international visitors will fall to just 34% in 2020, compared to 71% in 2019 • The number of businesses expected to turn over more than £5m from international visitors in 2020 will fall to just 2% from 27% in 2019 The survey results highlight the broader impacts of COVID-19 on the UK’s tourism sector which contributed £145.9 billion to GDP in 2019 (international visitors contributed £28.4 billion) and is responsible for 3.3 million jobs.

Joss Croft, Chief Executive of UKinbound commented: “The Chancellor’s latest economic recovery plans clearly recognise the value of hospitality and tourism to the UK economy which is very positive, however the measures that have been announced will unfortunately not help the many businesses that are involved in inbound tourism. “Our survey results unsurprisingly reinforce that those tourism businesses that rely wholly on international visitors for their livelihoods are on their knees and that the risk of widespread redundancies and the collapse of previously successful businesses is a very real threat without further Government support. “Before the pandemic, the UK was the 7th most visited country in the world but generally there is a low awareness in this country of how much international visitors contribute to our national and regional economies. Similarly, there is generally a low awareness among international travellers of what to do in the UK outside London, and it is the tour operators who generate a large proportion of visitation to the UK’s nations and regions. Sadly, we look set to see significant redundancies from tour operators and the tourism supply chain next month, which means that many communities and businesses throughout the UK who depend on significant revenue from international visitors will also suffer. “Our inbound tourism industry is a vital part

of the UK economy and we simply cannot recover or level up our economy without the value that international tourism brings to all regions of the UK. “We face considerable and exceptional challenges as our sector looks to survive the impacts of COVID-19 and we are calling on the Government to do much more to protect the jobs and businesses who will be vital to our long term economic recovery and the Government’s ambitions for a truly global Britain.” Conservative MP for Crawley Henry Smith added “Our travel and tourism industry have been amongst the hardest hit sectors by the impacts of COVID-19 and will take longer to recover than other sectors as a result of the collapse of overseas visitors to the UK. “We need to ensure that travel and tourism businesses are able to survive the long-term impacts of COVID-19 and when circumstances allow play their role in our wider economic recovery. We simply cannot allow such an important industry to collapse and damage the communities throughout the UK who are dependent on them. “These businesses can and will recover but only with Government support that reflects their vital importance to a truly global Britain.” Stephen Broughton, Owner and Managing Director of Mountain Goat Tours said: “My business has been operating for over 40 years and normally turns over £2 million revenue annually. We specialise in running small, personalised tours in the North of England and Wales for both domestic and international tourists and last year over 50% of our revenue came from overseas visitors. “Whilst the lifting of quarantine measures is very welcome – the reality remains that we are already over half way through the tourism season and many people will be reluctant to travel overseas for some time. We are hopeful that we will be able to increase our share of domestic visitors this year but social distancing requirements on transport is also making this side of the business unviable. “An extension of the job retention scheme until the tourism season starts again next March would be fantastic and would make all the difference to the survival of our business. Our most valuable asset is our staff and we are in an area where tourism is the main source of employment. We need to do everything we can to maintain a livelihood for them. ”

CLH Digital

Issue 16

Staycation Essentials: Capitalising on Increased Footfall By Gareth Hegarty, insolvency specialist at law firm, Shakespeare Martineau With COVID-19 causing many people to stay at home instead of taking holidays abroad, UK hospitality and leisure companies should get their house in order ahead of a potentially busy summer. While the effects of an increasingly sluggish economy have plagued the H&L sector for some time, there is now a light at the end of the tunnel. For many businesses, major operational changes will need to be made to capitalise on this demand, including potential restructuring, supplier and contract negotiations, and measures to preserve cash in the months ahead. So how can businesses in tourist hotspots take advantage of government support and put themselves in a good position to capitalise on a spike in footfall? Undoubtedly, rental costs make a considerable dent in the profits of many H&L companies and the sector must flex and adapt by changing the way landlords and tenants operate, to survive during - and hopefully beyond - COVID-19. Where cashflow has been affected by the lockdown, business owners can look to negotiate rental contracts with their landlord. As long as tenants can explain and provide evidence of the effects of the coronavirus crisis on their turnover, they may be able to agree upon a rent reduction, rent holiday or a more manageable payment plan to help bolster their financial position until the pandemic is over. However, it is important to bear in mind that the end decision would be entirely at the landlord’s discretion. Turnover rent agreements can also allow both parties to share in the good and bad times. The payment can be divided into a fixed term base rent, which is determined by current market conditions, and a turnover element, which is determined by the financial performance of the tenant. This agreement may provide some relief

at the end of the rental period; while tenants will be contractually obliged to pay the base rent, the additional turnover rent paid to the landlord may well be a reduced sum. With regulations such as ’one-metre plus’ social distancing it is difficult to see how the hospitality sector could attempt to recover during peak season. While most venues are now trading at 70 percent capacity, a creative approach from hoteliers and restauranteurs could see them increasing these margins. For example, some strategies might involve, rearranging the layout of venues, utilising any outdoor space to comply with guidelines, and adapting opening hours to take advantage of the Government’s VAT reduction and the ‘Eat Out To Help Out’ scheme. Other Government support for H&L has seen introduction of the Corporate Insolvency and Governance Act 2020, which came into force on 26 June. Representing the biggest reform of the UK’s restructuring and insolvency framework in over 15 years, the Act includes measures such as a 20 business-day moratorium, allowing temporary suspension of the repayment of debts. For hospitality companies that are struggling financially, this will give them the chance to restructure or seek new investment without creditors taking action to recover any money owed to them. Those in the hospitality sector should be assessing the proposed changes and deciding which options best suit their business model. Companies must be proactive in seeking access to support measures and should also take professional advice where appropriate. It is important for the hospitality and leisure sector to try and see through the fog, where possible and make the most of the commercial opportunities that lie ahead. No matter whether it’s a global chain experiencing financial hardship, or the director of a boutique outlet, capitalising on the ‘staycation’ trade could well prove the key to their survival. For directors, the best chance to turn the fortune of the business around is with the right support; by being proactive, hospitality businesses will rise again.

RSM Calls on Government to Extend Corporate Insolvency and Governance Act Relief RSM called on Government to urgently consider extending the temporary Covid-19 regulatory relief – the Corporate Insolvency and Governance Act – to three months beyond the date on which it is currently set to end. The leading audit, tax and consulting firm says an extension will allow consumer-facing businesses more time to bolster their debt positions and operating models ahead of an anticipated uptick in trading in the crucial lead up to Christmas. In an open letter to the Right Honourable Rishi Sunak MP, RSM highlighted the likely fate of ‘vast swaths’ of UK businesses if the little-

talked-about measure in the form of the Corporate Insolvency and Governance Act easement, which is allowing consumer-facing businesses to operate and survive, is not extended beyond 30 September 2020 – it’s current cut-off. The 30 September will see better known measures end, such as the rent moratorium, Coronavirus Business Interruption Loan Scheme and the last embers of the furlough scheme. But it is the Corporate Insolvency and Governance Act, ending on the same day, that brings the spectre of directors becoming personally liable for debts if they are found to be trading whilst insolvent from 1 October. Paul Newman, partner and head of leisure and hospitality at RSM, comments: ‘Make no mistake - sticking to the current timeline will be the death knell for vast swaths of consumer-facing businesses. But if these companies can be given a chance to take advantage of an economic upturn, and importantly the Christmas period, the government needs to extend the Corporate Insolvency and Governance Act ease-

ment. By doing so, it will back these businesses and give them a chance to extend their recovery period. Without it, most simply will not survive. ‘A three-month extension may also allow them the time to find more permanent restructuring of their debt positions once their new operating models are better known. Failure to do so will expose all the government’s generosity of the Summer months and render it worthless. ‘No industry has been more affected by the Coronavirus pandemic than the consumer facing sectors. The Chancellor’s measures have given the industry much need breathing space and the opportunity to be able emerge in a Covid-secure way as lockdown relaxes. The UK’s high street retailers, casual dining outlets and travel businesses are the front line of our economy, with industry and financial markets reliant on consumer spending. A three-month extension could - just could – be the life-blood these businesses need to allow them to survive and contribute to the UK’s wider economic recovery.’

Face Coverings Mandatory in Shops, Supermarkets, Shopping Centres and Enclosed Transport Hubs from Friday 22nd • Face coverings will be mandatory in additional enclosed public spaces from Friday - including shops, supermarkets, shopping centres and transport hubs • New measure an important step in lifting lockdown, as the public are encouraged to play their part • Venues such as restaurants, pubs and gyms will be exempt Face coverings must be worn in shops, supermarkets, indoor shopping centres and transport hubs - such as train stations and airports in England from Friday, as the government takes further steps to help curb the spread of the virus. Under the new regulations laid today, members of the public will need to wear face coverings - for example, a fabric covering, scarf or bandana - that covers the nose and mouth in additional enclosed public spaces, as well as frequent hand washing and careful social distancing. It will be compulsory to wear a face covering when buying food and drink to takeaway from cafes and shops. If you are in a premises where you are able to sit down and consume food or drink that you have bought, then you can remove your face covering in order to eat and drink on site. Face coverings will not be mandatory for anyone under the age of 11, those with disabilities or certain health conditions, such as respiratory or cognitive impairments that make it difficult for them to wear a face covering. There is evidence to suggest that, when used correctly, face coverings may reduce the likelihood of someone with the infection passing it on to others, particularly if they are asymptomatic. The government is telling the public to play their part and wear face coverings in order to help fight the spread of the virus, enabling further easing of national restrictions. The responsibility for wearing a face covering sits with individuals. Businesses are encouraged to take reasonable steps to encourage customers to follow the law, including through signs and providing other information in store.

Health and Care Secretary Matt Hancock said: “As we move into the next stage of easing restrictions for the public, it is vital we continue to shop safely so that we can make the most of our fantastic retail industry this summer. “Everyone must play their part in fighting this virus by following this new guidance. I also want to thank the British public for all the sacrifices they are making to help keep this country safe.” As well as shops and supermarkets, face coverings must be worn in banks, building societies and post offices. Wearing a face covering will not be made mandatory in other venues that have measures in place to protect staff and the public from COVID-19. These include: • Eat-in restaurants and pubs; • Hairdressers and other treatment salons • Gyms and leisure centres • Cinemas, concert halls and theatres; For transport hubs in England, the requirements mean face coverings must be worn in indoor train stations and terminals, airports, maritime ports, and indoor bus and coach stations or terminals. Anyone who doesn’t abide by the regulations - and is not exempt under one of the categories set out in the regulations - could face a fine by the police of up to £100, as is currently the case on public transport. The police have been very clear throughout the pandemic that they will “engage, explain, encourage and finally enforce as a last resort”. People wearing face coverings are still strongly advised to wash their hands or use hand sanitiser before putting one on or taking it off, avoid taking it off and putting it back on again a lot in quick succession, store it in a plastic bag in between washes or wearing, and avoid touching their eyes, nose, or mouth while wearing one.

Eight Ways To Save Money Behind The Scenes 20

CLH Digital

Issue 16

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! 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.

2. CHECK YOUR FANS

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.

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.

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 function, 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.

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. Make sure that all of the pipe work circuits are kept as short as possible and that the condensing unit is in 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%.

5. SHUT THE DOOR! 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

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.

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.

4. INSULATE

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

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 draughtproofed and insulated.

7. REDUCE YOUR BEER WASTE 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. A recent study by Beer Piper found that the average

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

Furloughed GM Back at the Helm for Liverpool Hotel’s Big Re-Opening The General Manager of a Liverpool hotel which fell into administration during lockdown has returned from furlough to ready it for a new lease of life under new management. Vicki Hanlon, the GM at 30 James Street in Liverpool city centre, is working round the clock with her returning team to prepare the popular destination for its reopening on Saturday, July 25th. Vicki, who has been in charge at 30 James Street since August 2018, walked back into the famous building at the start of July after Legacy Hotels and Resorts became the new operators in June following the collapse of the previous ownership. The hotel has been closed since March and Vicki is overseeing all the improvements that need to be made before welcoming guests back, including lift inspections, fire alarm tests and a deep clean from top to bottom of the Grade II*-listed, four-star venue. She said: “It’s a new chapter to this building’s long history. It’s amazing to be back and it’s a privilege to work in this building. There’s a certain feeling you experience when you walk up the steps here, a sense of history and what’s gone on down the years and I’ve missed that, as well as all our staff. “The building needs a little bit of TLC which we are working hard to deliver in time, as well as getting the systems up and running again so we can take bookings and welcome people in. “It’s actually like opening up a brand-new hotel because it now has new operators and it’s very exciting. I foresee a happy future for this hotel under the new ownership. The message is clear - we are still here; we are offering a great service and we are open for business.” 30 James Street is themed around the White Star Line shipping company the original occupiers of the building, which was designed by celebrated Victorian architect Norman Shaw and completed in 1896. Vicki, a married mother of two who began her life in hospitality at the Hilton in St Helens, said: “This building is part of the city’s history and even beyond. It’s the whole reason the Titanic had Liverpool written on it. And for those who aren’t aware of the history it still just works as a beautiful building. “Liverpool is full of wonderful architecture and 30 James Street has some of our finest. Preserving our heritage and bringing it into new use is very important and aesthetically, with its striped brickwork, 30 James Street stands out - you can’t help

but notice it. It has always intrigued me what stories it would tell if it could talk.” With less than a week to go Vicki and her staff are eagerly anticipating opening the doors again: “It’s funny how quickly we have just returned to normal, wanting to be open and being as busy as we can be. To be in this building with no guests is a very bizarre feeling, because it’s all about the people and I can’t wait. “We just want the life back in the building and to do what we do best which is to look after people and make a difference to people’s time here.”

CLH Digital

Issue 16

Surge Thinking is What Hospitality Businesses Need Right Now By Dr. Michael Waters, founder of Surge Studies (mwaters722@aol.com) Here’s the critical question: After three plus months of being dormant, were you surge- prepared on 4th July or whenever you reopened? That is, were you ready and able to re-awaken your business in a rapid and robust manner? (Catering for fewer customers doesn’t necessarily preclude vigorous action.) And were you able to do so with minimal unwanted effects? Whatever your answer, I want to offer suggestions from the perspective of Surge Dynamics. That’s my term for the features and factors of surge events (high impact events that escalate explosively) and our surge-like responses to them. It’s no accident that the word “surge” has been present in most media reports of the coronavirus pandemic: “a surge of cases”, “a surge of redundancies”, “a surge of mental health issues” and so on. It suggests that at some level we all grasp that a pandemic is itself surge-like, and the language of surge offers a common language for us to think and talk about all aspects of it. At this critical time, the main job of any manager in any bit of the hospitality sector is surge management.

The first requirement for effective surge management is a surge mindset. This means the habit of “thinking surge”. Whenever you have a decision to make, you ask: “What’s the surge option here?” There usually is one – a way of achieving something quickly and through all-out action – and it’s often the best one. It can get staff energised and raring to go – vital to overcome the inertia and low morale of lockdown – and staff teams with a history of successful surge action tend to have high selfesteem. Also, it can steal a march on competitors. A surge dynamic mind-set is one which thinks in terms of alternating energy bursts (surging constantly isn’t surging, it’s exhausting acceleration) and periods of normal levels of operating. So surge management is really energy and resource management led by an awareness of surge dynamics. Its principal goal is ensuring the capacity to surge effectively as and when required – to be always surge-prepared and have a surge gear. Modelling the experts in this – the Emergency Services – could be a canny move for leaders in catering and hospitality. Kitchens have surge experts too! Staffing decisions have been critical in the hospitality sector. From a surge perspective, the guiding principle is likely be minimal necessary levels. More than necessary and profits can’t surge. Too few staff and the capacity to surge when required is impaired. Slimming the company might seem the right thing to do in lockdown, but surge thinking might tell you that this won’t enable you to capitalise on future opportunities. With surge dynamics in mind, you’ll also appreciate the importance of slack in the system. It’s almost impossible to surge effectively if staff, especially leadership staff, work flat out all the time. There’s little scope then to switch roles or give full attention to an unexpected event that

requires a rapid and robust response – for example, to a potential reputational hammer blow triggered by a social media storm. Surge when the organisation is at full stretch, and collateral damage is almost unavoidable. A linked requirement is elimination. From a surge dynamic viewpoint, a business needs to agree what it can drop or do less of in order to undertake a surge project. Unless there’s reserve capacity, another key consideration, a surge in, say, cleaning and sanitising, will probably mean less of something else. Surge dynamic thinking often means giving more attention to balancing acts of this kind and calculating the implications of getting the dynamic wrong. Surge management also means prioritising surveillance and data gathering to prevent, prepare for or respond to surge events – local flare-ups of Covid, for example. Surveillance primes nimbleness and surge readiness. Finally, just space to mention two other products of surge dynamic thinking. First, shovel-ready projects - projects to be implemented rapidly when the green light comes. Second, pivotal surges. We’ve witnessed many inspirational ones during the pandemic – drinks makers into handgel producers, for one – and among pubs, restaurants and catering businesses, rapid switching from “this” (say, serving food/drink) to “that” (providing take-aways). Both show why a surge gear increases resilience. Good luck. (699 words) Dr Michael Waters is founder of Surge Studies and author of The Power of Surge: Achieving Big Things Quickly For You, Your Team, Your Community, Your Organisation … And The World (2020)

Chefs, Restaurants and Pubs Raise Over £225,000 for Those Hit Hardest by COVID-19 sharp end of the pandemic.”

Today’s Special, a UK restaurant industry fundraiser spearheaded by Huw Gott (Hawksmoor) and Libby Andrews (Pho), rallied hospitality businesses from across the country in just under three weeks to raise over £225,000 for those hit hardest by the COVID-19 lockdown in the UK and around the world.

Jean-Michel Grand, Executive Director, Action Against Hunger, said, “In my 20 years at Action Against Hunger I’ve never seen an initiative like it. Today’s Special has been a phenomenon: a positive, celebratory campaign that has been able to overcome the constraints of lockdown to raise an incredible sum of money. It’s been humbling to see the hospitality industry, even during its darkest hour, continue to support the world’s most vulnerable children. The money raised isn’t just going to change lives, it is going to save them.”

At an incredibly difficult time for the industry, the generosity from restaurants, bars, chefs and hotels saw donations of more than 150 money-can’t-(normally)-buy prizes (like Jason Atherton and Claude Bosi cooking in your home, or an exclusive cookery course with Dishoom’s executive chef). All of these were auctioned off online or, in a world’s first for a hospitality initiative, via a live auction streamed on Zoom hosted by Great British Menu judges Andi Oliver and Oliver Peyton, along with auctioneer Tom Best and comedian Tom Allen. The total raised will be split evenly between two charities, Action Against Hunger and Hospitality Action to: • pay bills for more than 400 vulnerable hospitality families in the UK at risk of extreme poverty and homelessness as a result of Covid-19; • and support vulnerable children facing food insecurity and malnutrition around the world. The money raised could provide life-saving med-

ical treatment for more than 2,500 children.

A celebration of the strength, breadth, character and resilience of the hospitality industry, Today’s Special, will become an annual event to support these two charities, and discussions are already underway to enable partners in other countries to host local versions of the event to help feed the fight against child hunger and support hospitality’s most vulnerable people in their communities.

Mark Lewis, Chief Executive, Hospitality Action, said, “We are staggered at the speed with which Today’s Special gained momentum, bringing hundreds of operators together to raise much needed funds for those hardest hit by Covid-19. As the industry reopens over the coming weeks and months, Hospitality Action will use the incredible funds raised, to provide ongoing assistance to industry employees at the

Sally Abé, head chef, The Hardwood Arms, said “What a wonderful way for hospitality to come together in support of our own. It’s been a real celebration of the diversity and generosity of our bruised industry. The Today’s Special fundraiser motivated me and hundreds of chefs like me to raise a remarkable amount for people in need, and I look forward to its return next year.

The discounted BT Sport offer comes with a comprehensive range of both physical and digital support tools to help pubs and clubs get the most out of their subscriptions as well as guidelines and tips on how to show sport safely in a post COVID world. It is available to new BT Sport customers who add any Budweiser Brewing Group brand on draught to their bar – including hero brands Budweiser, Stella Artois and Beck’s.

Pubs and bars can sign up to the exclusive BT Sport deal, and access further support, at www.savepublife.com.

Budweiser Brewing Group UK&I and BT Sport to Help Pubs Save Thousands on Sports Subscriptions Budweiser Brewing Group UK&I, part of AB InBev, has partnered with BT Sport to support the On-Trade during re-opening. Pub and club operators who are new to BT Sport can get 50% off the price of their BT Sport subscription, as well as a one month payment holiday taken at a time of their choice, by adding one of Budweiser Brewing Group’s draught lines to their bar. This exclusive deal, only available to Budweiser Brewing Group customers, could save pubs and clubs thousands of pounds per year. The offer aims to help customers re-establish their businesses by driving footfall and revenue after the Covid-19 closures. According to research undertaken by Budweiser Brewing Group, almost a third of pub goers (29%) said that watching live sport was one of the main things they missed most about going to the pub during lockdown. As lockdown eases and football hits our screens once again, 65% of consumers state they are now happy to go to the pub to watch sport. Sports fans also represent an opportunity for venues to drive revenue, spending 90 minutes longer in the pub than the average customer and boosting rate of sales by 10%.

And the new partnership doesn’t only reward new BT Sport customers, existing BT Sport customers can also benefit from money off their subscription by taking incremental BBG brands The offer forms part of a wider support package from Budweiser Brewing Group, which launched its Save Pub Life campaign in March to provide £1 million of urgent financial support to the nation’s pubs. The brewer is providing a robust package of re-opening support for the OnTrade, including guidance and assets to ensure operational safety, a mobile order and pay-at-table solution via Slerp, an exclusive renewable energy tariff with Opus Energy and tools to provide pubs to make the most of their outdoor spaces.

Ryan Fritsch, On-Trade Sales Director at Budweiser Brewing Group UK&I says: “Pubs play a vital role in the nation’s communities and culture, and watching live sport is a huge part of this. As well as supporting the On-Trade with safe re-opening, we are committed to helping our customers create memorable experiences for pubgoers who have been missing their local over the past couple of months. Our new deal with BT Sport aims to do just that, while helping to ease additional financial pressures for pub and bar owners at a very challenging time.” Bruce Cuthbert, Commercial Sport Director at BT Sport said, “At no other time has it been more crucial to support the industry as it rebuilds. This partnership between BT Sport and Budweiser Brewing Group will provide welcome discounts for both new and existing customers, at a time when businesses need to carefully balance cost control with sound investments to encourage customers back into their venue.”

CLH Digital

Products and Services

Issue 16

Life Systems For Lobster and Shellfish An homarium is a life system for shellfish. Due to a chilled and filtered closed water circuit, the animals are stored in optimal conditions in a fresh or seawater environment. In many places it is even a common tradition to pick the lobster of your choice out of the homarium tank! Not only lobsters feel 'at home' in an homarium, also rants, fish mongers, fish wholesalers, fishermen and crab, langoustine, crayfish, crawfish, spiny lobster and supermarkets, from our offices in Southampton, rock lobster do. Even fish such as trout, eel and turbot throughout the UK. can be held in the perfect condition of an homarium. Visit www.lobstertanks.co.uk or Tel 07711 188045 or At Lobster Tank UK, we supply homariums to restausee the advert on page 7.

The GIGA X3 - A Flexible Move Into The Top Class The GIGA X3 allows JURA to impressively demonstrate Swiss innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. 31 speciality coffees, as well as the start screen, can be individually programmed to suit the occasion or customer. For instance, products can be renamed and arranged to the user’s liking on the display. The high performance ceramic grinder, controlled by electronic motors, guarantees quick, precise, even and consistent grinding for many years to come.

As well as being easy to operate and programme, the machine is designed to be very easy to care for. The integrated rinsing, cleaning and descaling programmes reduce the effort involved to a minimum and guarantee TUV-certified hygiene.

MODEL shown is a GIGA X3 in Aluminium. Visit uk.jura.com for further information.

Available accessories include a 2.5Ltr Cool Control, a 4Ltr Universal Fridge, a 4Ltr Combi Cool Fridge, a Cup Warmer Professional, Waste Water and Grounds Eject, a Nayax Cashless System and a Data Communicator. Both machines come with a 24 month on-site warranty, parts and labour and machine only prices start from £4250.00.

rexmartins Induction Technologies The very real financial benefits available to your food service business when you use the latest in rexmartins Induction Technologies. By leasing a rexmartins induction catering fryer or griddle you can achieve savings on energy and cooking oil that covers the monthly leasing costs, so your fryer or griddle effectively pays for itself! The energy-saving benefits of induction equipment are well-known and used in countless commercial kitchens throughout the world. You can now benefit from induction technology in a range of exclusive and cost-effective rexmartins catering equipment, including fryers, griddles, pasta cookers, large bratt pans and much, much more! Not all induction equipment is made the same, the rexmartins range has numerous exclusive patented parts and is built to last for many years, even in the most hos-

tile and demanding conditions. All the working components are water resistant; reducing the incidence of costly and inconvenient failure meaning we have some of the lowest failure rates in the industry. Not all quality induction catering equipment has to be expensive. The rexmartins induction range is high on quality but the most cost effective option available on the market today.

LEASE TO CONSERVE CAPITAL COSTS Upgraded Technology Leasing provides companies with the ability to keep pace with technology. Leasing offers the option of deducting 100 percent of the lease payment as a business expense & 19% Tax relief. To order, or for more information, please call 01892 543222 or email info@rexmartins.com or see the advert on page 24.

Re-Inventing Bar And Table Service After Lockdown As venues begin to reopen, 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. “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. 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.” 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/

Who are Tudor Tea and Coffee Ltd? 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 exceptional 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. 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

Hats Off to a New Mr Porky – The Nation’s Favourite Pork Scratchings

A butcher’s smiling face has long been a sign of quality and so it has for many years been synonymous with Mr Porky - the No1 pork snacks brand with a 45% market share1. But, there comes a time when every butcher needs to hand over his apron to the next generation, and our beloved Mr Porky is no different. After 60 years of making the finest pork scratchings, Mr Porky is handing over to his son to become the trusted face of the nation’s favourite pork snacks. The younger Mr Porky has already put his stamp on the new look range, introducing some exciting changes. The range now comprises of three products: ‘Mr Porky Hand Cooked Scratchings’ - A NEW PRODUCT With a delicious Great Taste award-winning recipe, this new, premium product is hand cooked in small batches to be the ultimate pork scratching! (This product scored highest in blind testing2 and the packs had the highest purchase intent of any pack in consumer research.) Pack sizes and RRP: 65g RRP £1.49

40g RRP £1.00 ‘Original Scratchings’ - THE UK’s BEST-SELLING SCRATCHING RENAMED AND WITH REFRESHED PACKAGING. Previously called ‘Crackles’, the leading scratching in supermarkets has been re-named ‘Scratchings’, in line with consumer feedback but the triple-cooked product is unchanged and packs retain their distinctive gold look. Pack sizes and RRP: 65g RRP £1.00 6pk (6x16.5g) RRP £2.00 ‘Crispy Strips’ - THE SAME PRODUCT BUT UPDATED PACKAGING. The pork snack with a lighter bite that is attracting new consumers and opening up new pork snacking occasions. Pack sizes and RRP: 35g RRP £1.00 The updated design performed strongly with consumers with increased purchase intent across the range, promising a sales uplift from the refresh. The new range launches first in Sainsbury’s in mid-July before rolling out across all major mults, as well as Convenience and Ontrade, over the following weeks. The packs may look different, but young Mr Porky assures us, the terrific taste and quality we’ve all enjoyed for the last 60 years will not change and will remain the same for generations to come! See the advert on page 19 for details. Sources: 1) Kantar WorldPanel | Total GB | Pork and Mr Porky | Spend (£000) | 52 w/e 11-Aug-19 2) Wirral Sensory Services | Jun 18 2) Norstat | Dec 19

Say ‘Pasta la Vista’ to Plastic and Paper Straws A pasta straw company, Stroodles, has launched to provide an environmentally friendly solution to the single-use plastic crisis and rise of greenwashing from the paper straw industry. In comparison to soggy paper and plastic straws, Stroodles are an improvement as they provide greater durability, are flavourless, vegan, 100% biodegradable and are edible raw or cooked after use. A core principle for Stroodles is their ‘drink-easy’ ethos, meaning drinkers don’t have to change behaviour or compromise on drinking experience to do good for the environment. Speaking about the inception of his pasta straws, Chief Stroodle and Founder, Maxim Gelmann, says: “While we’re a very logical and effortless solution to the plastic problem, Stroodles is not just a straw company. Our driving goal is to become a vehicle for change and we hope that Stroodles can act as

an enabler, subtly inspiring people to question how they consume everyday items. We hope these incremental changes will lead to a ripple effect and create a greater shift in behaviour, one Stroodle at a time.” Stroodles caters to both, the on-trade and Direct Consumers (so-called ‘Stroodlers’) As of End of June 2020, Stroodles is changing their retail offering. 20cm Stroodles will then be available to purchase online and in-store at an RRP of £2.99 for a pack of 40 + delivery. The concept of conscious consumerism also extends to Stroodles’ business model and operation. A share of each sale is donated to local charities. For the hospitality industry, Stroodles are also available in bulk orders of 775 per pack. Stroodles are available online at www.stroodles.co.uk. Instagram: @stroodles_straws Facebook: @stroodlesstraws Twitter: @stroodles_straw

Grey Simmonds Food Service Equipment As a leading design house specialising in the design, production and installation of commercial bars and kitchens, Grey Simmonds Food Service Equipment have worked with a variety of clients ranging from small cafe restaurants to large pub and hotel chains. The company’s CAD manager Oliver Hardwicke says ‘Every single project we undertake is unique. Whether it be a small cocktail bar or a large scale restaurant kitchen refurb our job is to create bespoke, functional and cost effective catering

spaces.’ ‘Our company credo is ‘Consult, Design, Install’. We see each project through from start to finish including site survey, preliminary sketches, CAD drawings, Design and budget approval, equipment sourcing and final installation. This means our clients have one point of contact for the entirety of the job making each stage as seamless as possible.’ Whilst Grey Simmonds Food Service Equipment are experts at commercial warewashing solutions,

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 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

they also supply the leading brands of commercial catering equipment, from cookers to refrigeration and everything in between at a competitive price. They can source bespoke and specialist equipment to ensure you find the perfect product for your kitchen or bar. The company has a vast portfolio of successful installations from the smallest glasswash station to full commercial kitchens. You can see examples of their case studies at www.gsfoodservice.co.uk

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 See the advert on page 21 for details.

CLH Digital

Issue 16

Technology and Software

Sentinel Check-In: A Unique Contact ROUND - The Order, Pay and Loyalty App Tracing Solution for Pubs and Bars The government is asking pubs and bars to keep a record of their customers. Sentinel Check-in gathers verified information and processes customers in seconds. LANDLORDS • Want customers to get drinks quickly • Want customers to register without delay • Want an ability to check if a customer has registered • Want immediate notification if a customer has contracted Covid-19 CUSTOMERS • Don’t want to disclose personal information • Don’t want a complex process to get a drink • Don’t want pub staff accessing their data • Don’t want their data used for marketing Sentinel Check-in delivers on all the above for Landlords, Customers and the NHS. HOW SENTINEL CHECK-IN WORKS. IT’S SIMPLICITY ITSELF. • Each pub gets a unique QR code and phone number displayed on posters and postcards. • Customers scan the QR code to call the number. • Those without smart phones just call the pub’s displayed

number. • The customer hears a message and receives a text saying they have ‘Checked-in’. • The customer’s mobile phone number and date and time of registration is stored in the pub’s Check-in database. • No names, no email addresses, no apps, just a verified mobile phone number that’s 100% accurate. • Customer numbers are encrypted and only available to the NHS test and trace team on request. • Sentinel Check-in is ISO27001 and GDPR compliant. For more information and to register your pub, visit our Check-in webpage: www.yudu.com/sentinel-check-in/register Try a demo at www.yudu.com/sentinel-check-in/demo Here’s our explainer video: https://vimeo.com/432806850

The Role Of Tech In Consumer Reassurance The 4th July brought cause for celebration and marked the UK’s biggest step in our journey back to some form of normality. However, hospitality businesses have had to change face dramatically to accommodate the required safety measures and to reassure consumers. But does even more need to be done? We’re not out of the woods yet but, as ‘super Saturday’ showed, consumers are desperately missing eating and drinking out of home. That being said, 2020 has certainly been the year to shout loud and proud about cleaning protocols and hand sanitiser - and research conducted by CGA has shown that 68% of consumers prioritise feeling safe in a hospitality ven-

ues above their normal pre-Covid experience (1). When asked which were the most important safety/hygiene precautions to implement, technology solutions such as contactless payment were third in the list of priorities for consumers (1). It’s fair to say that no-one wants to be touching anything they don’t need to be in the current climate. In a recent study of 1,000 consumers conducted by Ordamo, 73% said having contact-free ordering and payment in restaurants would make them feel safer and cleaner (2). The good news for operators is that implementing such solutions in their business has never been easier. Contact-free order and pay systems not only enable

Round is the brainchild of Ethan Martin, who, whilst still at university, wanted to develop a simpler, more accessible means of transacting digitally, on university campuses as well as high street bars and coffee shops. Like many of his generation, life for them is online, they don’t want to carry cash and they don’t want to have to download a plethora of individual apps. Most of all, Ethan & his cofounder, Harry, felt that you shouldn’t have to be a rocket scientist to be able to order a pint or a coffee over your phone. Founded in 2018 and headquartered in Brighton, ROUND is at the forefront of the digital revolution that is shaping the hospitality industry. Launching at Northfield Bar at Sussex University, the free to join app is enables our community of pubs across the country to accept mobile payments, helping them keep their staff and customers safe. ROUND has signed a partnership agreement with EI Group and Greene King Pub Partners to allow their Leased and Tenanted estates and free trade customers to take advantage of our affordable and easy to use mobile ordering system. The app has been developed over the last two years from a university bedroom to a shipping container to a thriving start-up with our central Brighton office. Whilst the app launched successfully at the University of Sussex before lockdown, ROUND has been helping publicans across the country

customers to pay contact-free, but can deliver an almost entirely contact-free dining experience end to end. With Ordamo, the most user-friendly contact-free order and pay system, customers arriving at a venue simply scan a QR code or go to a custom URL on their mobile. From there, they can browse an entire branded menu, place their orders and make tailored requests. They can also securely pay the bill and be given a receipt; all integrating seamlessly with businesses’ existing EPoS systems. Not having to download an app is also a plus for consumers, with Ordamo research showing that half would see having to download an app as a barrier to ordering and paying using technology in a restaurant (2). Insight clearly demonstrates that consumers want to view menus, order and pay using their own device and the Government’s most recent guidance, published on

reopen their venues and start serving customers again. There are now hundreds of ROUND enabled venues across the UK & we are constantly adding more but at the time of print the following are accepting ROUND orders in Brighton & Hove: The Mucky Duck, The Foundry, The Crescent, The Montpellier Inn & Sussex University (Northfield Bar & Falmer Deli).

BENEFITS OF ROUND: 1. Allows consumers to order safely and adhere to social distancing guidelines 2. 1 click payment as is easy to use, there is no card or cash handling 3. Presence across universities, pub groups, coffee shops and independent venues so there is a diverse demographic of users on our platform Ethan Martin CEO comments: “Over the past two years, we have focused on developing a platform to digitally transform hospitality in a way that is accessible to all. Whilst we fully understand the need for pub closures, we are excited for the plans to reopen and are particularly excited that ROUND will be part of the solution in navigating what ‘new normal’ will look like in terms of business and social life.” Sign up today at www.round.app

23rd June, supports this need. With the ambition of safely managing service interactions at hospitality venues and endorsed by UKHospitality, the Government’s most recent guidance suggests that the use of contactless ordering and payment to minimise staff and customer contact should be encouraged. INTRODUCING ORDAMO Ordamo is the most user-friendly contact-free ordering and payment platform, with no app download required. Ordamo has been designed and created by hospitality experts with decades of development experience and owns patents around the globe for its technology. There are no upfront or ongoing fees, just a small commission per transaction, and businesses can have the system up and running within 48 hours. Sources: 1. CGA 2. MCA for Ordamo June 2018, n=1000 UK consumers

Technology and Software

Issue 16

CLH Digital

Game-Changing Tech Helps Hospitality Venues Navigate Data Minefield Magenta Data’s Affixr solution takes the pressure off licensees, hoteliers, restaurateurs and caterers burdened with data control responsibilities.

work with a simple click • Collect feedback • Set up guests lists and RSVPs • Send thank you/invitation emails Affixr allows data to be stored safely, GDPR compliantly and securely yet be easily retrievable.

Affixr uses technology in a new, cutting-edge solution with smart QR codes for easy-to-use and GDPR compliant data capture – without the need for an app or website.

Its unique system eliminates the need for an app and no hardware, such as a tablet, or website is required although QR codes can be pointed towards existing websites if required.

Game-changing COVID-19 ‘track and trace’ technology has been launched for the food and drink industry.

Customers simply point their mobile phone’s camera to scan bespoke QR codes which takes them to a screen to easily and quickly leave their contact details.

Director Daniel Jain said: “This is game changing technology which allows both customers and licensees get to grips with the new regulations in the easiest way possible.”

With a bespoke dashboard, Affixr also allow licensees and caterers to:

Prices start at £9.99 with our introduction plan absolutely free. Contact director Daniel Jain at daniel.jain@ magentadata.com, and 0208 996 5182. Or visit www.affixr.com to get started today.

• Compliantly record data of all customers, not just the bill payer • Share menus – reducing the need for paper versions • Let customers join a wi-fi net-

Caterbook - A Software Solution for the 2020s

This Spring - Hotels, B&B’s and pubs like yours are migrating to Caterbook - a modern, cloud-based hotel software solution for the 2020’s. • Batch create, print and email invoices in a single click. • Post food & drink items from your EPOS to the room bill for settlement on checkout. • Use yield management to automate pricing changes based on availability. • Create and schedule custom guest email and SMS messages. • Role based access control restricts staff privileges to features based on their needs. • Responsive, customisable booking engine embeds on your

own website. • Configure and assign unique per-rate deposit and cancellation policies. • Housekeeping report shows cleaning type, linen and towels required each day. • Industry standard reporting metrics of RevPAR, ADR etc. • Take payments in real time using our built in PCI compliant payment gateway. • Channel Manager links to booking.com and Expedia. Call 01840 298298 or visit www.caterbook.com and sign up for a free 14 day trial account.

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

A smart solution for easy COVID-19 track and trace data Easy to use for you and your customers in pubs, bars, restaurants, cafes, food outlets and hotels. Customers scan QR codes with phones to leave contact details, view menus, join wi-fi, collect feedback and more:

• GDPR compliant • No hardware or app needed • Zero set-up costs • Record all customers details, not just the bill payer • Quick data access • Track covers in real time

Prices start at £9.99/month with a

FREE introduction plan Contact us now to set up your Affixr system today. Contact us to get started today by visiting our website

www.affixr.com

Hygiene and Infection Control

Issue 16

CLH Digital

Creating a Safe Washroom When Re-Opening After the Coronavirus Pandemic Astreea - The Pedal Hospitality businesses across the country were naturally excited by the Prime Minister’s announcement that pubs, cafes and restaurants could re-open on July 4th. No doubt most want to get back up and running as quickly as possible and are busy working to ensure they comply with the government guidance. One area that cannot be ignored is the washroom. It’s already been reported that anxiety surrounding public washrooms could be holding some people back from enjoying the activities they could do prior to lockdown and this potentially isn’t an unfounded concern. Washrooms represent one of the greatest hygiene challenges following the pandemic, as they are spaces in which social distancing could be difficult to maintain. They also contain many shared touchpoints and hard surfaces on which Coronavirus can survive and become vectors for transmission. But there are many practical steps businesses can take to eliminate the fear and anxiety that people may have around using

By Jamie Woodhall UK Technical and Innovation Manager, Initial Washroom Hygiene: washrooms after the lockdown. It all starts ing facilities is vital to help give consumers social distancing. Electronic display systems with identifying the key hygiene hotspots peace of mind. To maximum control over such as Initial’s Rapid>Count accurately within the washroom and developing a cross contamination risks, opt for no-touch counts how many people are in the washstrategy to maintain best practice hygiene soap dispensers and hand dryers with High room, and gives users a green or red light as well as reducing, where possible, the Efficiency HEPA filters, which trap airborne if it is safe to enter. This helps to eliminate number of shared touchpoints. Key areas microbes during filtration, helping ensure queues near the washroom and it also to focus on are the cubicle, washbasin, that clean air is provided. helps identify cleaning activities and schedshared facilities (such as the circulating air Hand sanitiser provides a vital third step in ule reports. Hand sanitiser stations should and door handles) and the immediate vicin- hand hygiene. Dispensers should be installed be placed just outside the washroom proity outside of the washroom. vides users with an opportunity to sanitise in the washroom to provide ongoing hand protection for users after they have finished before returning to their tables. THE WASHROOM CUBICLE washing and drying their hands. FINAL THOUGHTS People expect the washroom cubicle to be a personal space, even if it is within a public facility. It also contains several shared touchpoints. We recommend providing surface disinfectant or toilet seat cleaner in every cubicle to provide patrons with some peace of mind. You should also look to provide a toilet paper dispenser that seals away the paper so that people can’t touch the entire roll and a no touch FHU with a modesty flap that is sensor activated, ensure there is no need for users to touch the unit. Removing waste from the cubicle is also a vital consideration. Best practice is to safely remove washroom waste and sterilise washroom equipment in-situ rather than swapping out units and risking units being contaminated as they are transported to site or carried to the washroom.

SHARED AREAS

Providing surface disinfectant dispenses near critical touchpoints – including baby changing stations is a key step in reducing the risk of cross contamination in shard areas. Also consider installing air steriliser units to remove potentially harmful germs from the air and reassures users that the air being circulated is clean. You could also install contactless vending solutions to distribute products such as face masks, PPE or sanitiser. Where possible, use urinals with automatic flushes to remove the need for communal touchpoints. Urinals may also breach physical distancing guidelines, and therefore some may have to be closed to maintain social distancing measures.

OUTSIDE THE WASHROOM

AT THE WASH BASIN

The area outside the washroom is an Providing adequate handwashing and dry- important consideration in the context of

Businesses will be very busy in the coming weeks as they prepare to create a safe and pleasant experience for their returning customers. While the washroom has to be one area of focus, it is important to remember that consumers have an important role to play too. The simple act of thoroughly washing your hands can significantly reduce the risk of cross contamination, so be sure to provide consumers with the facilities they need to play their part in reducing risk. Based on over 100 years’ experience, Initial Washroom Hygiene has developed a plan to help create a safer washroom experience for pubs and hospitality businesses, that is rooted in latest government guidance and HSE directives on Coronavirus. For more information about Initial Washroom Hygiene and how it makes washrooms safer, visit: www.initial.co.uk/?utm_source=PR

Innovative Managed Tech Solutions for Covid-19 Launched tomers 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 A first-of-its-kind suite of smart tech surfaces in a room, killing 99.9999% of solutions has been launched by Contrac pathogens. An entire room is cleaned in IT to help businesses in the hospitality minutes and the network-connected sysindustry protect their workforce and cus- tem provides certification. Nanoclave cab-

inets 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. A third piece of technology can moni-

tor 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

Hand Sanitiser

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. 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.

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

Hand sanitising just got simpler and safer with the Astreea® touchless pedal operated stylish sanitiser dispenser.

• Revolutionary dispenser • 12 month warranty • Anti-theft • Hands-free • Genuine usage increase • Suitable Indoor or Outdoor • Medical stainless-steel • No electrical outlet needed • Use any hand sanitiser

astreeauk.co.uk | info@astreeauk.co.uk

• 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

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

CLH Digital

Issue 16

Hygiene and Infection Control

InnuScience Urges Hospitality Sector To Practice ‘Justified Disinfection’ Post-Lockdown To Keep Businesses Clean InnuScience, a global leader in commercial cleaning systems based on biotechnology, is urging the hospitality sector to adopt high levels of hygiene with an emphasis on effective cleaning using high performing detergents rather than an over reliance of disinfectants that do not clean and risk negative impact for the environment. The biotech company with a vision to change the way the world cleans is advocating a cleaning regime called ‘Justified Disinfection’ which encourages disinfecting only where and when it is useful and relevant and which it has championed for over 20 years. Steve Teasdale, the Co-Founder and Vice President of Scientific Affairs at InnuScience, explained: “Justified Disinfection is the principle that effective cleaning with high quality detergents across all non-critical touch surfaces is as effective, if not more so, than the widespread systematic or abusive use of disinfectants. “There is also a need to continue to look after our environment. This has been at our heart since we began”. InnuScience warns that regular and widespread use of disinfectants does not provide a clean surface as disinfectants do not clean per se promoting the development of bacteria, and recommends they should only be used on critical “high frequency” touch surfaces such as door handles, taps, toilet flush handles, keyboards, lift switches and handrails as these are surfaces that are most likely

to cause transmission of bugs. It suggests effective regular cleaning is most appropriate for all non-critical surfaces such as floors, urinals, ceilings and most walls as these are areas that are not typically touched and do not represent a real biological risk to health. Scientific reporting demonstrates that the coronavirus is effectively rendered inactive and noninfective when detergents are used. InnuScience, which has a UK base in Milton Keynes, Bucks, sets out its strategy in a 24-page document entitled: “RESTART program: Guide for hospitality reopening post lockdown”. It advises the hospitality sector how to apply its ‘Justified Disinfection’ methods in settings such as reception areas and lobbies, guest rooms, communal areas, spas and wellness areas. Planet conscious InnuScience also warns of the potential disadvantages and risks associated with large-scale disinfection such as creating a false sense of security with some people believing a disinfected surface becomes safe from bacteria triggering bad habits that could pose a risk to health. Other factors that concern InnuScience are an increase in pollution as hundreds of thousands of tonnes of disinfectants end up as environmental waste while overuse of disinfectants has been linked to an increase in the number of allergies as well as skin complaints, eczema, asthma and eye irritations. InnuScience’s portfolio of products includes - but is not limited to - cleaners and degreasers, industrial cleaners, warewash and laundry, and personal care products. Backed by nearly 30 years of research, InnuScience has a reputation for being a disruptor in the professional cleaning market bringing biotechnology to the hospitality, facilities management, building and care sectors. Visit www.innuscience.com for details

WaterCare Proudly Introduce the New iX Water Range

Temperature Testing - The New Normal The pandemic has taught us that information is power. When it comes to testing it has rarely been out of the news. Manufacturers that continued to work during the lockdown on essential goods and services often led the way in adopting testing measures – on their staff. Temperature testing is recognised as a powerful tool in the employer’s toolbox to assist in preventing the virus potentially wreaking havoc and worse with the workforce and the business. Any person in a manufacturing environment that tests positive for the virus is a personal tragedy but also will probably result in all colleagues in their workspace self-isolating. One MD of such a company claimed on a recent webinar that testing staff temperature at the beginning and end of every shift had been helpful to their business, and staff were very comforted by it. To know your work colleagues don’t have one of the major symptoms is comforting. Obviously, an instant cheap test for the virus is not yet with us but temperature testing of staff and potentially customers is now being adopted by many large employers too as workers return from “Lockdown”. At a basic level it is easily put in place; getting staff permission to take their temperature has rarely been refused but is essential. If using a handheld device like a “gun” the operator has to wear full PPE. Then the need for clear procedures as to what happens if someone is over temperature – absolutely essential for all involved. The “gun” and the member of staff in PPE is somewhat unfriendly and many companies have moved up a level in their approach to eliminate both. New equipment allows employees to walk up

to a screen – which can welcome them and give them any message for the day. Without contact, the screen will identify the person, take their temperature and create a record for management. It will sound an alarm if the person is outside the set temperatures and can remind employees if they need to wear a mask and will allow for masks in the facial recognition. Ford, Amazon, Walmart and others are now running such equipment often linked to their time and attendance software. Others have introduced such a contactless temperature checking system for customers too. With both face or wrist temperature measuring options temperature testing customers can be reassuring for them as well as for your staff. Some hospitality organisations like Handpicked Hotels are letting their customers know that they will get a temperature check on check-in. Others are advertising the fact their staff are tested. Temperature testing will not in itself defeat the virus, but it is reassuring for all. The equipment to do so is now available in the UK and many technology companies now offer these services. One such IT support company is TIO, whose Director, Peter Lowe, states that professional temperature testing equipment that is several levels up from the unfriendly “gun” is a new service his company provides with managed installation and user training. “The level of integration is determined by the customer as some prefer a simple plug and play device that can be moved around the business, and it’s fast becoming the new normal for some of our customers.” Information and details of the different systems with indicative costs can viewed on our website. www.tionet.co.uk

The iXWater range now has a newly designed head for ease of maintenance. The iXWater head has quick shut off, flush valve and an optional digital flow meter. The head also has a variable bypass to allow some untreated water to be dialled back into the water supply which is essential for better coffee extraction and taste. iX Water filters are the first truly eco-friendly, 100% recyclable cartridge filter in the market, offering Insert Refill Technology to provide a genuinely sustainable and cost-effective alternative to mainstream cartridge water WaterCare are passionate about providing cost effective, eco-friendly filters. For use on coffee machines, water coolers, ice machines, vending machines, and catering applications. The solutions to water treatment. Their NEW, improved iX range of water iX range offers a comprehensive product in a cost effective, efficient, flexible, and stylish package. filters, along with our Replace & Return Program provide an easy, WaterCare are extremely aware of the negative impact that waste plastic has on the environment, plus with the responsible, and cost-effective alternative to current one-way systems. uncertainty of where the hospitality industry will be in the next 12 months following Covid-19 pandemic, Discover the full iX Water range at www.watercare.co.uk/ecoWaterCare have created a product and program designed to not only reduce your costs significantly, but also friendly-water-filters/ or call 01279 780250 to speak to a sales reprerecycle 100% of the expired media inserts and return these back into the marketplace – keeping costs & waste sentative. down, whilst creating measurable control.

Commercial body temperature testing equipment for use in hotels, bars and restaurants. Fully installed on premises, with staff training provided Face Recognition Access Control Terminal with Digital Detection Module

Temperature Measurement with Face Recognition and Access Control Terminal

Standing Temperature Measurement Terminal

www.tionet.co.uk contactus@tio.uk.com 020 3301 2729

Handheld Thermal Imager

CLH Digital

Hygiene and Infection Control

Issue 16

Temp.com - Protect Your Staff and Customers

As part of the strategy to reopen after the lock down, temperature monitoring of staff is encouraged and highly recommended for customers. It should of course be implemented along with other safety measures recommended by the government. There are many temperature monitoring products now available on the market. However, in the absence of official guidance, it is difficult to establish which solutions are fit for purpose. Handheld infrared thermometers are notoriously inaccurate and high-end thermal imaging systems can cost a small fortune. temp.cam offers a practical and effective solution with functionality ideal for both staff and visitors. The product is completely stand-alone, contactless, gives quick readings, requires no human intervention at point of test and records the data via secure UK servers. The temperature monitoring with a temp.cam works as follows:

• Reduce costs • Improve operational efficiencies • Raise bottom line profitability • Improve Quality

Specially formulated Eco-

Flow and temperature

electronic smart box

friendly beer line cleaner

sensor based dispense

Decontamination

which keeps beer

that uses active oxygen to

monitoring system,

Kills 99.995% of Bacteria,

lines cleaner for longer.

clean safely - replaces

offering the very best in

Viruses, Fungi and Spores

reducing cleans from 52

caustic cleaners.

terms of quality, reliability

100% biodegradable.

High-performance

to around 13 per year.

Easy, Effective

and value.

Tel: 0800 170 1564 | Email: enquiries@lineclenze.com

www.lineclenze.com

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

- A member of staff or guest stands in front of the tablet

- Temperature check is done in an instant and reading displayed on the screen - If a high temperature above 37.5 C is detected, the tablet gives an audible alert and sends an email alert with details of the check - The data is available to view remotely online through a dashboard. You do not need a staff member standing around to watch the temperature checks. - You can have the system configured to log staff temperature checks with names or employee numbers - All other public checks are recorded and displayed on the dashboard with a date time tag / site name / device name and the corresponding temperature readings. temp.cam is being used by the NHS, TFL, National Grid, Veolia, UK Power Networks, Kautex Textron, National transport operators and numerous hospitality sector businesses in the UK and Europe. All their systems are provided with a 12month warranty and ongoing technical support.

Make Your Premises Safe for the Environment, Staff and Customers LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment. Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface. DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment. There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria, viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost

everywhere where disinfection or sanitisation is required. DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates. We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:

• Fogging Machine for large areas • Room Mister • Vehicle Mister • Handheld Spray for localised use • Wall dispensers and small spray bottles for hand sanitisation For further details visit www.lineclenze.com

Hygiene and Infection Control CTU Services' Thermal Access System With the introduction of various measures to constrain and manage the emergency of COVID-19 in the UK, CTU Services Thermal Access System presents the ideal solution. To address the challenge of social distancing many public places are implementing restrictions on customer flow. This includes locations such as the hospitality industry and the retail sector. CTU Services perfectly resolves the problem of "how to accurately and efficiently control customer flow in a premises" Their system detects how many people are present in the targeted area and display the figure in real-time. If the capacity is reached the system's display immediately indicates no more people should enter. The two systems that CTU Services supply can be merged together to give you more security and social distancing. The Thermal camera can be wall mounted or comes on a sleek stand. It will also notify any number of

members of staff of any issues with potential clients entering the premisses via text or email. • Facial recognition is fully integrated with body temperature monitoring. This means no additional sta are required. • The solution is contactless, reducing the risk of cross infection. • Extensive storage of facial images and temperature information enabling easy historical access. • Fast facial recognition and temperature monitoring reducing access congestion. In Scotland will detect if you are or are not wearing a mask / face covering. • Integration with third party products such as turnstiles and VMS. See a demonstration of the system at https://youtu.be/lcQllOytA7Y For further information, see the advert this page, call 01257 477060 or visit www.ctuservices.com

Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel. Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed. SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout. The SANOZONE range of

machines use Ozone (O3) technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements. The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved. For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net

Issue 16

CLH Digital

Hygiene and Infection Control

Issue 16

Pub Loving Entrepreneurs Launch New Play It Safe App The new PlayItSafe app has been designed to collect visitor contact details so that, in the event of a COVID-19 outbreak, NHS Test and Trace teams can quickly get in touch with anybody who might have been infected. Entrepreneurs Tim Joyce and Justin Smith designed the app to make it as easy as possible for pubs, cafés, 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.”

cally after 21 days. 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. Early feedback has been encouraging with take up from cafés and pubs from Dorset to Scotland. Martin, from Velo Lounge in Wool, Dorset said: “For customers the great thing is that you don’t even need to download an app. Just point your phone camera at the poster and it brings the link up. It’s so easy, there’s no reason not to use it. It makes it quicker, easier, and for those customers who don’t have a smart phone we just type it in on our ipad.”

Play It Safe is free for visitors to use and costs businesses just 2p per visit. Customer data is securely stored, GDPR compliant, deleted automati-

When asked about the set up and management of the system, Martin said “I had a quick look Friday, logged-in, completed it last night and printed off the poster. It’s definitely taken a lot of pressure off us, not having to write things down or record it on a different format.” 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.” For more information visit www.playitsafe.uk or see the advert on the facing page.

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

GERMS DON’T STAND A CHANCE

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 HIMACS® can be decontaminated in just 30 seconds after contact with the HIV virus, using a solution of bleach or isopropyl alcohol*.

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.

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, HIMACS® offers excellent price to performance ratio. HI-MACS® by LG Hausys T: +44 (0)1732 897820 W: www.himacs.eu

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

Safe Distance Signage KINEPROTECT Ensures Safe Social Spaces from Amenity Warehouse screens and panels to ensure the safety and welfare of staff and the public.

Designed specifically for Hospitality, Amenity Warehouse have launched their ‘Safe Distance’ signage range. By focussing on a safe distance message, they won’t go out of date - even if government distancing rules change again! With a choice of SIX colour options now available on the shelf, AW don’t believe that social-distancing signage needs to look so industrial. Their extensive range addresses the operational needs of hotels, restaurants and bars – including queue management, guest movement and customer reassurance.

Aside from floor stickers for receptions, the most popular items for hotels appear to be Elevator Signs (£8.74 for a pack of 10) that advise customers not to share lifts. These can be paired with ‘stairs this way’ signage to guide guests towards the stairs when needed. Restaurants and Bars can use their Table/Seat Not In Use range (£3.58 for a pack of 10 stickers or £4.32 for a pack of 10 tent cards) to manage their seating area, without resorting to the dreaded yellow and black tape! www.amenitywarehouse.com

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. 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

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, selfsupporting panels available in three widths – 80,100 & 120cm and four heights – 140, 160. 180 and 200cm. Free-standing or drillable feet can be

Staysafe Visor - Showing the New Face of Hospitality and agility to switch their production to essential PPE. Staysafe Visor was created as a specialist subsidiary operation and across one weekend in April, its team created the necessary tools to manufacture high volumes of protective visors. The first week of production delivered 65,000 units (a number that has since risen to more than 250,000), the bulk of which went straight to frontline healthcare workers. Managing Director Clive Hawkins explains: “Some fantastic efforts were made by small producers in the early days of the crisis, but a clear shortage of PPE meant there was an urgent need for the situation to be addressed by specialists in large-scale manufacture. We hold high stock levels of raw materials, have a strong supply chain, and by making the products directly available to organisations and end-users, were able to ensure swift delivery and keep costs as low as possible.” The return to work in the post-lockdown hospitality sector presents many challenges. Staysafe Visor addresses one very important issue... When the true scale of the unfolding crisis of COVID-19 became apparent to leading UK plastics manufacturer 1st Packaging Limited, the company’s response was swift. Specialising in the large scale production of die-cut P.E.T for products in the food, pharmaceutical, cosmetic and medical sectors since 2002, they not only recognised the urgency with which PPE would be required across the country, but crucially, had the capacity

Initial orders for Staysafe Visor came almost exclusively from the health and care sectors, but as the extent to which the pandemic would impact every aspect of working life in the UK was laid bare, the company received a much wider range of enquiries. The value of visors as a primary element of PPE is well illustrated by the Faculty for General Dental Practice who state that ‘A full-face visor will reduce the amount of exposed skin on the face and neck that may be subject to splash or droplet contamination.’ Clive Hawkins continues:

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.

“As lockdown is relaxed to allow economic activity to resume, employees in a broad range of service industries where social distancing is not always possible, require protection. In the hospitality sector particularly, where masks are not always appropriate, a visor can preserve the human touch and still offer a high level of protection to the wearer and customer. We produce a range of BSI CE-certified visors which protect against splashes, droplets and sprays, can be easily cleaned and are comfortable to wear. The visor doesn’t just protect - it helps to inspire customer confidence and that’s going to be a key factor in helping business to regain momentum.” As bar, kitchen, security, waiting and other support staff prepare to resume service in a post-lockdown hospitality industry, Staysafe Visor offers available and affordable protection that offers the following features: • Full face protection from liquid droplets, sprays and splashes (visor is 314mm wide x 240mm long) • CE-certification • Optical-grade clear recyclable 300micron P.E.T for clarity • Soft medical-grade foam headband • Adjustable non-elasticated strap to prevent slippage • Printed white label area to identify user • Anti-fog • Suitable for use with prescription glasses and face masks • Disposable and recyclable Visit https://staysafevisor.co.uk for details and to order or see the advert on page 26.

Hygiene and Infection Control

Issue 16

CLH Digital

A Clean Start - Integrated Sanitising Solutions

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning machines. We bring a simple, reliable brand and offering to the industry with straightforward equipment purchase, rental, service and approved-used solutions designed to meet the needs and demands of every customer, however small or extensive their budget. We have a huge range of scrubber dryer and sweeping machines suitable for all types of environments, from

standard robust equipment or high-end machines equipped with the latest technology, to robotic floor cleaning machines. Our ICE Co-Botics line is the industry’s first comprehensive range of robotic cleaning machines. We believe these innovations will help shape the way cleaning operations and functions are carried out in the future, but in a collaborative and cohesive way. The equipment has been designed to integrate into cleaning team operations, picking up the manual and repetitive tasks, which will then allow operators to focus on hygiene and sanitising activities to promote cleaner and safer environments. It’s not about replacing people it’s about embracing technology to deliver higher cleaning standards, infection control and ‘proof of clean’. Other innovations include our new sanitising and fogging equipment, which effectively sanitise and disinfect floors and the surrounding air, ensuring a safe and hygienic working environment. Contact us: 0800 389 3869 enquiries@ice-clean.com www.ice-clean.com

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. 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. 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. 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.

Clear Fog offers customers three options: 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 handheld CF35 is used in conjunction with regular cleaning and applies the anti-bacteria/anti-viral CFLD to all spaces and surfaces including hard-toreach places. This is the popular choice for pubs, bars, cafes, restaurants, hotels, B&Bs and Holiday lets. The mini-diffuser is ideal for personal protection throughout the day, whether at work, at home or out and about. Refillable and rechargeable, the pocketsized 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

Take charge of your disinfectant fogging and offer customers an extra layer of confidence 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

www.clearfog.co.uk or email

info@clearfog.co.uk

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

CLH Digital

Issue 16

Outdoor Spaces

A Guide on Navigating the New Reality of the Hospitality Industry Written by Luigi Pannozzo, MD of event specialists Gazeboshop After hundreds of thousands of hospitality businesses stopped trading in April following the start of lockdown, we are slowly starting to see the industry beginning to open its doors and serve customers again. But what does this new post-lockdown reality look like? With social distancing still in place, the number of customers restaurants, cafes and pubs can legally accommodate has taken a hit. Moreover, with millions of UK workers still on furlough or working from home, the expected footfall in town centres will inevitably be far lower than previously hoped, consequently dealing a massive blow to the â&#x20AC;&#x2DC;lunchtime economyâ&#x20AC;&#x2122;. The government is implementing measures to boost the industry, such as the recent VAT cut from 20% to 5% until 12th January 2021 and the Eat Out To Help Out scheme. However, we in the industry must also adapt to this situation, making innovative changes to generate revenue during this trying time. Below are two strategies that hospitality businesses of all shapes and sizes can implement to encourage footfall.

LEVERAGE OUTDOOR SPACES Space is crucial to keeping your staff and customers safe, as well as ensuring that your trading hours can be as profitable as possible. Utilising outdoor spaces to their full potential must therefore be a priority. The government has eased restrictions on using car parks and terraces for serving food and drink. Pubs, restaurants and cafes should act fast to make the most of the warmer months by transforming these places into pleasant dining areas. Moving chairs and tables outdoors, buying outdoor plants, providing shelter and hosting live music will help create a winning atmosphere to draw customers through your doors. Another option is offering drive-in facilities for people who may not wish to spend extended periods of time outdoors. Set up a gazebo stand in your car park or side alley that people can drive past and order from. These stands can also be opportunities to share marketing materials with your customers and even upsell

them to other products that you offer.

KEEP IN TOUCH WITH YOUR CUSTOMERS ONLINE With so many of us spending more time indoors, the time we spend on screens has increased significantly. Whether itâ&#x20AC;&#x2122;s time scrolling through social media, reading the latest online article or online shopping, people are on their phones more than ever before. This represents an opportunity for our industry to keep in touch with our clientele to keep them informed of our plans for the future. Social media can be a great place to publish promotional messaging that incentivises customers to visit you. People are far less likely to spontaneously visit pubs, restaurants and cafes due to working from home, so it is up to the businesses to find new ways to bring customers through their doors. Maintaining engagement and keeping the conversation going is essential, which is why digital advertising strategies are more relevant than ever. Proximity targeting, for example, allows you to target customers in real time using their mobile location data. If a previous customer is nearby, you can advertise to them with a voucher or offer that encourages them to visit.

CONCLUSION We cannot ignore the reality that our industry and its customer base has changed; perhaps forever. Flexible working practices are here to stay and we can no longer rely on commutters and shoppers to visit our premises on their own accord. Yet there is still hope. Our traditional customer base has not disappeared - it is simply harder to reach. We need to incentivise people to visit our pubs, cafes and restaurants by providing safe and enjoyable experiences outside the home, and marketing this to them at every possible opportunity. Our industry is full of innovators and forward-thinkers; now is the time to prove it.

Outdoor Spaces

Issue 16

CLH Digital

Natural Swimming Pools by Matthew Stewart tiful planting, the dividing wall means that plants and wildlife are left undisturbed. These plants are carefully selected using native species to create colour and contrast, combined with their ability for filtration and absorbing nutrients leaving nothing behind for algae or bacteria.

Natural pools are a great way to swim or just enjoy the scenery around you. Our aim is to promote Matthew Stewart natural swimming pools using a tailored design service to allow the construction of a bespoke swimming pool to suit all of your requirements and budget. Natural swimming pools combine the best of swimming pools and beautifully landscaped ponds to promote a sense of well-being and relaxation. A dual filtration and pumping system along with the natural filters from aquatic and marginal plants rooted within gravel and shingle banks create a pure water swimming experience unrivalled by its chemically loaded counterparts. Whilst you feel you are swimming amongst the beau-

Matthew Stewart has over 30 years landscape experience and offers a complete design and build service for your natural swimming pool. You can be assured of a comprehensive service and exquisite results. Each project has its own unique criteria and as such our service will be tailored to your needs. Call today on 01425 280 599, email matthewadamstewart@hotmail.co.uk or visit www.naturalswimmingpoolsbymatthewstewart.co.uk

CambridgeStyle Canopies

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 made-to-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! Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

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:

Outdoor Spaces Outdoor Events to Reengage Customers 40

CLH Digital

Issue 16

With the opening day for pubs approaching closer and closer, we can almost taste the excitement felt by many to go back to beer gardens with their friends. In my experience of events and hospitality, we will see some people flood back, craving to get their summer Aperol spritz, but others will be more cautious. But if sufficient social distancing measures are in place and safety is prioritised, how can we encourage those more cautious customers to return? Holding an outdoor function creates an incentive for customers to attend and spend. Having outside space is an enormous advantage right now, as we know the infection rates significantly reduce outside. So how can you safely use your outdoor space for social events over the next few months?

BEER FESTIVALS Providing you have the right contacts to obtain traders, a beer festival is a great way to draw in customers. The weather need not be an issue; gazebos will solve that problem. A socially distanced beer festival will look different from usual, a reoccurring theme across all areas of hospitality. Consider asking customers to order from their tables rather than queuing for a drink to manage social distancing.

MUSIC

It’s been months since anyone has seen music live. Many people are absolutely gutted that all of their festivals, gigs and open nights have been cancelled or rescheduled. Creating a mini socially distanced festival using your outdoor space could be a great way to entice music fans. Plus, it’s been so long since musicians have had any live jobs, they’ll jump at the change to play again.

OUTDOOR FILM NIGHTS Projector screens, blankets, warm drinks and food. Doesn’t that sound cosy? An abundance of outdoor cinemas are opening, but some people are concerned about being in such large groups of people. Smaller films nights will make those people feel more comfortable. The equipment is easy to come by, so tells guests to bring blankets, and make sure you have the hot chocolates ready.

BINGO Bingo is no longer just for pensioners. Since lockdown began, we’ve seen all ages suddenly take up bingo. With the addition of drag queen callers and attractive prizes, bingo can be an entertaining event. Again, the equipment isn’t difficult to come by; there are many callers online. Plus, as this is an activity which takes place seated, it’s easier to keep people apart.

SILENT DISCO Clubs and bars will be closed for some time, so why not bring a safe version of this to your outdoor space? If you can find a suitable way of sectioning off your space so customers can be socially distanced, this is a great

option. Silent disco kits are easy to come by and can be hired for a small cost.

WEDDINGS Many couples have cancelled weddings due to COVID, and are therefor getting married with fewer family and friends around. It isn’t currently legal to get married outside in the UK, but you can offer your outside space as a place to celebrate a couple’s wedding with their family and friends safely.

FOODFEST Again focussing on the elements people have lacked over the past few months, many are craving restaurant meals. With smart but straightforward technology such as QR codes, ordering food from a variety of different vendors while remaining safe is easy. Consider theming your food fest to a particular cuisine, maybe you have an Asian food-themed day and invite street food vendors from your local area. Owners and managers have the difficult task of managing alcohol intake, knowing that social distancing and safety measures are likely to slip as people have more to drink. Tokens or limits should be considered, with managers using their discretion on safe contact. With all of these suggestions, it’s paramount that the marketing of such events is right. The hospitality industry has a huge challenge ahead to shift the attitudes of customers, as many people will still be concerned about safety. By addressing those concerns from the forefront, we can make customers feel comfortable in the knowledge that social distancing has been adhered to, and their safety is the paramount concern. For more information, pase contact Rebecca Brennan-Brown LTD Website: www.byrbb.com Instagram: https://www.instagram.com/byrebeccabrennanbrown

Garden Furniture In Stock Now! Capitalise On Your Outside Space In these troubled times, many of you will be looking for garden furniture to enable you to spread out more outside, to meet Government requirements re social distancing. Look no further than LeisureBench Ltd. for quality commercial grade outdoor products. We have a huge range in stock now, thanks to our 50,000 sq. ft. of storage space. We have A Frame and round picnic tables, that includes heavy duty pressure treated designs, benches, parasols, chairs, tables, dining sets, Rattan furniture and much much more. You are sure to find something that suits your requirements. Make sure you order now while stocks last and take advantage of our trade only volume

discounts. Any purchase over £500 will save you 5% off our trade prices, £1000 plus orders, 10% off and £1500 plus orders will save you a massive 15% off. On top of that readers of this magazine can claim an extra 5% off selected products, by using the discount code CATERER19 when ordering on our web site at the check out. LeisureBench Ltd offer a speedy delivery throughout the UK. To view our full range of outdoor furniture, visit our website at www.leisurebench.co.uk. You can also contact our dedicated sales team by emailing sales@leisurebench.co.uk or by telephoning 01949 862920.

with a Broadview Shading Solution

A common source of lost revenue for pubs, cafés and restaurants, even without the covid-19 social distancing rules, is under-utilised outside space. Installing a retractable awning or louvred roof pergola is the simplest and easiest way to create a sheltered area that boosts your establishment’s capacity all year round, come rain or shine. This means your customers will be able to enjoy a delicious dinner or their favourite tipple in style and socially distanced safety no matter what the ever-changing British weather is up to. Not only will outside shading

allow you to safely serve as many people as possible while social distancing is in effect, but also long into the future when coronavirus is a distant memory, so it's an almost guaranteed return on your investment. With a range of shading solutions available, from stylish awnings perfect for patio areas to impressive louvred roof outdoor structures that provide the ultimate in flexible dining space, you’re sure to find the perfect fit for your business’s needs at Broadview Outdoor Shading. To learn more and to book your free design consultation, get in touch with Broadview today

Outdoor Spaces

Café Culture - Pavement Profit We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom

EcoTensil Launches Plastic-Free Paperboard Utensils Across Europe European-based team, and distribution centre in Rotterdam. The award-winning multi-functional EcoTensil utensils have a more pleasing “mouth-feel” than wooden spoons and forks. The sturdy EcoSpoon® is formed with one simple “bend to touch dotsTM” fold. EcoTensil has designed its current product line for single-serve packaging, foodservice and sampling applications and supplies its utensils formatted ready to fit into existing packaging. EcoTensil announces the European launch of its plastic-free single-use cutlery. The range of folding multifunctional paper utensils was developed to replace small plastic spoons in food packaging. The range is available to order through EcoTensil.eu. Addressing the upcoming EU ban on single-use plastics, California-based EcoTensil brings its trusted sustainable paperboard solutions through its

All EcoTensil products are made from materials from well-managed FSC®-certified forests* and use 50-80% less material than plastic, bio-plastic or wood cutlery. . The GreenDot© line is made from a similar material to a coffee cup, but fully compostable, recyclable and contains no plastic. There is no taste, after taste, dissolving of the coating in one's mouth, or falling apart after a few bites. Order online at www.EcoTensil.eu

Issue 16

CLH Digital

Issue 16

Design and Refit

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels. Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools

and lounge furniture. Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, or visit www.ccf-ltd.uk.

Caterquip - For All Your Commercial Catering Ventilation Needs Caterquip Ventilation Ltd is proud to be celebrating its 20th Anniversary this year. The Warwick based company offers nationwide coverage for all your commercial catering needs - free site surveys, quotations & designs (CAD), quality bespoke & standard fabrications, specialist knowledge of catering ventilation systems (including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS & B&ES Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilations systems to a DW172 specification & BSEN:6173. They have strong relationships with all lead-

ing kitchen equipment suppliers, and they offer a kitchen design service to help you to build your ideal kitchen. Projects undertaken have included Olympic Villages, Basildon Hospital, Dock Gate 4, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. Ensuring that all systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, we can help you design the best kitchen within the space available. Call today on 01926 887167 or visit caterquipventilation.co.uk

ILF Chairs - Seating with Wider Appeal ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 30 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly, budgets! We pride ourselves outstanding personal service with the motto ' No job is ever too big or too small â&#x20AC;&#x201C; itâ&#x20AC;&#x2122;s customer satisfaction that counts'. In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852 Crib 5 fire reg-

ulations. The majority of our products are available in a choice of frames, colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery. Delivery times are generally 4 weeks from order, but we can also offer a "fast track" service for certain products. Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector has begun to open its doors after the long lock down faced with a major challenge to maintain social distancing. Government guidelines stated that from 4th July pubs and restaurants should encourage the use of contactless ordering from tables and should adjust their service approach to minimise staff contact with customers. It’s a huge ask and one which Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry. Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing. The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. “We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can

SD Screens

SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors. During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environ-

answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: Martyn Wright, Managing Director, Brunel Engraving Company Limited Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk ment with some boasting up to 95% capacity. The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task. The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors. To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

Issue 16

CLH Digital

Issue 16

Design and Refit

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

Square One Interiors

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.

well as several different wood finishes which would compliment the overall design. Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice.

Since his humble beginnings in the garden shed, Jamie and the company have now work Starting out in his garden shed, Jamie never thought that his new range of reclaimed furni- with hospitality operators, pubs, bars and hotels, as well as some large contract furniture ture would become as successful as it has over the past 2 years. Having had a history in companies and high street names. Our portfolio and workforce are growing and we are very design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was also eco friendly and sustainable. He soon excited to be working on some fantastic projects moving forwards, so watch this space! found that a modern twist was also achievable, by using bright colours on the steel frames, as Visit www.squareoneinteriors.co.uk

Emergency Solutions Service Launched for Hospitality Sector to Re-Open Under Covid-19 Restrictions Hospitality outlets planning on how to re-open with social distancing and new safety measures in place can now receive support straight through their letterbox thanks to the introduction of a new service. Design Equals, an agency network of creative experts for the hospitality industry, has launched a support service which will provide on-going business advice from its community to the industry as it navigates the roadmap of re-opening now we are on the ‘downward slope’ of the Coronavirus. Katie McCarthy, founder and design director at Design Equals, said: “The industry has unexpectedly evolved, almost overnight, due to Covid-19. The way our customers must experience dining out will not be the same for some time, maybe never even the same again. We urgently need to know what regulations will be put in place by the Government and until then, we are learning from our European counterparts who are a few weeks ahead of us and working to cascade that information to businesses in a simple, creative way.”

There are three boxes for businesses to choose from with each offering different levels of guidance, each addresses the main areas of priorities being safety, space and style. The entry level ‘Help Hospitality Heal’ support box (RRP £111) is a one-off purchase which provides an extensive guide on preparing and prioritising your space for re-opening. This includes access to a one to one consultation with a designer to discuss space, cost effective solutions such as revised use of seating arrangements, flow of operation safe spaces and flexible partitions for creating safe distancing. The full-service support kit (RRP £999) is a fully personalised business solution which is developed with you by a team of experts. Customers will receive three meetings with a dedicated DESIGN=creative team specifically selected with skill sets considered to the venue type. The team will define solutions as well as fast-track a programme of works tailored to your individual business needs. For those wanting to keep abreast of the latest guidance and advice regarding Covid-19, the company will be working with partners in the hospitality industry, to provide a monthly ‘Back to Business’ subscription box (RRP £59.99 per month) that will land directly on your doorstep. This will include research and examples from European countries who are re-opening establishments with new laws in place, with the UK expected to follow similar

measures. Each month will provide up to date advice guide covering the latest changes, provided by a team of experts. It will also share details of design, products and discounts to help you prepare for your re-opening. Advice will range from interior design advice to operational guidance and insights into individual business’ plans. Katie added: “We wanted to launch a solution that would help hospitality owners prepare for re-opening, including being ready to open their doors whilst adhering to new guidelines. With little yet known about an exact return date from the Government, we need to act now to be ready to successfully re-open. Our message to outlets is whilst your doors are closed be open to change. “We have an army of creatives who are working together to provide sensible, educated and affordable ideas for the industry which will arm them with the knowledge and products to a successful re-opening. “The industry has been hit hard, but we can’t dwell on that now, we can only be ready to welcome guests back through the door and for them to feel safe when they return.” For more information on the ‘Design Equals in Box’ solution enter your details at https://weare898548.typeform.com/to/bl3B9x to receive information or email weare@designequals.co.uk.

Design and Refit

Issue 16

CLH Digital

CFG Capabilities Inspire Customer Confidence Thousands of pubs, bars and restaurants up and down the UK have safely reopened thanks to the quick thinking and supply chain capabilities of the Contract Furniture Group (CFG). As the pandemic spread and lock down forced many to down tools, the team at CFG sprang into action to design, source and manufacture the range of PPE screens, sanitiser stations and safety signage it knew would be needed to get the hospitality sector back in business. The first few weeks of lockdown subsequently felt out of step with the rest of the country for the UK’s leading supplier of contract furniture, as CFG managing director Richard Bellamy confirms: “As most of the nation’s businesses effectively prepared to go into hibernation, we were frantically working to create products we knew would be essential to get this sector trading again. While others were forced to wind down at work, we were winding up the product development and production activity for our social

Protecting Assets

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + install fee, it is quick & easy to use with minimal training CardsSafe® ensures peace of mind and protects against fraud and theft CardsSafe® increases staff trust and improves the work environment CardsSafe® is easy to use and need minimal training CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft

and sneeze screens. We quickly added sanitiser stations, masks, signage and various other essentials to the range, so remained in full flow. It turned out to be a good thing we moved so quickly as demand soon outstripped supply and at times it was a real challenge to keep up with orders. “With so many venues now using our PPE range to keep customers safe, we’re starting to get back to our core business of designing, fitting and furnishing pubs, bars, restaurants and hotels. Hopefully it won’t be long before the sector is buzzing again.” Contract Furniture Group has served the hospitality industry for over two decades. The size of its range and project capabilities remain unrivalled, and the firm still promises to never to beat any quote for products of the same quality. Visit www.ContractFurniture.co.uk to learn more, or call the team on 0115 965 9030 to discuss your contract furniture needs. Some of the UK’s biggest brands now rely on the CardsSafe® system when they handle customer cards, including: Young & Co.’s Brewery Hilton Hotels Foxhills Country Club Lord’s – The Home of Cricket Evans Cycles The National Portrait Gallery “Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.” Timothy, Young’s Bar Manager

“The CardsSafe system is great for servicing our customers who enjoy our outside areas.” Debbie, Manager and Landlady of The Deers Hut pub

Please visit the website and create your own account quickly and securely, or for more info, contact CardsSafe Customer Team. WEB: www.cardssafe.com Phone: 0845 500 1040 Email: sales@cardssafe.com

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

CLH Digital

Issue 16

Design and Refit

Sims - The First Port Of Call For Banquette Seating

We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the

MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as

walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See the advert on page 40 for further details.

Drakes Bar Furniture - UK Bar Furniture Supplier

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

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating generates a great flow for customers and staff

around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.

Property and Professional

Issue 16

CLH Digital

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 slowly 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

New Weekly Figures Analysis & Reporting Service David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very wellused weekly figures reporting system. He will send you weekly reports on how your business is doing and will

throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

The Retail Mutual Launches Business Cover Product for the Catering Industry with variable limits to include just the cover they need, and benefit from a range of additional information and support services to help them manage their business both in times of need and in times of growth.

As the hospitality sector is given the green light to reopen from 4 July, The Retail Mutual has this week announced the launch of its new business cover product, specifically tailored to the needs of the restaurant and catering trades. Having served independent retailers since 1999, The Retail Mutual is delighted to be able to open its doors to a wider range of independent businesses including restaurants, cafes, coffee shops, bakeries, and takeaways. With small business owners under intense pressure to reduce overheads and minimise risks, The Retail Mutual sets out to offer an alternative. Unlike an insurance company, as a discretionary mutual it is Memberowned and operates in the sole interests of its Member community. It is open to independents only, specialising in supporting retailers, restaurateurs and take-away owners who own and run their own independent businesses. Members can create a personalised cover plan

The service is available online at www.theretailmutual.com/catering, offering those in the hospitality sector the flexibility to obtain a quote and buy their cover outside standard office hours. Those who prefer to buy by telephone can do so via the Mutual’s UK-based Member Services Centre on 0333 2121 007. Mutual Manager, Kirsty Hampton, said, “It’s great to see businesses be able to reopen their doors after a period of closure during the coronavirus pandemic. This is a welcome boost to the hospitality market and to further support the high street, we are expanding our Open for Business campaign to include the food service industry. Expanding into the catering sector was the natural progression for the Mutual. There is huge synergy with retail and in fact many of our existing Members own multiple businesses that span both categories. We are delighted to give them the opportunity to access competitive cover for all their businesses all in one place and to welcome a new tranche of independent business owners into The Retail Mutual’s Member community.” See the advert on this page for further details.

For Sale: Licensed Coffee House and Tea Garden Commercial property specialists Stonesmith, are delighted to be marketing the sale of Selleys Coffee Shop - a popular and well-regarded character licensed café, coffee house and tea garden in Sidmouth. The business was established 30 years ago, and has been owned and operated by our clients for the last 7 years. Presented in excellent order throughout, the business offers potential for incoming operators to purchase an attractive, easy to run and sought-after catering business with an excellent reputation with both locals and visitors alike. The premises are quite unique, forming part of a courtyard development of retail units, from which spinoff trade is derived. Libra Court is situated in a lucrative town centre trading position, just off the main seafront and the main shopping thoroughfare of Fore Street. The business, which is pur-

posefully fitted, briefly comprises: - Main Coffee Shop/Tea Room Seating Area seating 14 customers, Customer Servery, Kitchen, Separate Wash Up Room and a Customer Cloakroom. Enclosed Courtyard Seating Area providing al fresco seating for 32 customers, with electrically operated canopy and heat lamps, enabling customers to sit outside year-round. Selleys also offers potential for incoming operators to develop their own style of trade, to suit their own personal requirements, taking advantage of this desirable catering business in this extremely popular East Devon coastal town. With solid levels of trade and profits, there is genuine potential to increase all aspects of the trade still further. The leasehold business is on the market for an asking price of £39,950. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

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

CLH Digital

Property and Professional

Issue 16

For Sale: Well-Established Traditional Tea-Room

Commercial property specialists Stonesmith, are delighted to be marketing the sale of this thriving and well-regarded day time only traditional tea-room. The Singing Kettle is set within a charming character filled Grade II listed property. The business offers potential for incoming operators to purchase an attractive and highly sought-after business with a successful trade from both locals and visitors alike. The premises retain period original features including heavily beamed ceilings and is presented to a high standard throughout. They briefly comprise of: Main Tea Room Seating Area comfortably seating 30 customers; Customer Servery and Preparation Area and Kitchen Area; Well-presented and spacious Living Accommodation offering 2 Double Bedrooms (1 with Ensuite Shower Room), attractive Sitting Room with feature vaulted ceiling, spacious Kitchen and separate Family Bathroom.

town centre trading position in the very heart of Dartmouth, which is one of the prettiest and possibly most visited and photographed of all of the South Hams towns.

The Singing Kettle offers a traditional and popular menu to include breakfast, morning coffees, lunches, afternoon teas, to include the popular Devon cream tea, together with a selection of hot and cold beverages. The business trades daytime hours only for around 42 weeks of the year in order to suit our client’s lifestyle requirements. For anyone looking to relocate to the West Country, this could be the perfect opportunity to run a profitable catering business, with a comfortable home in a much sought-after estuary town. The leasehold business is on the market for an asking price of £79,950. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

The Singing Kettle occupies a prime

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you. We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way. Your business is in most cases the biggest risk and the biggest asset you will ever have from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners,

your accountants and bankers, do you include your insurance broker? If not why not? Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll? We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money. See the website on the facing page or visit www.phoenixsrs.co.uk

T H E W E S T C O U N T RY S P E C I A L I S T S

TAUNTON, SOMERSET

SIDMOUTH, EAST DEVON

DARTMOUTH, SOUTH HAMS

TAUNTON, SOMERSET

EXETER, DEVON

Attractive & Well Regarded Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business Must Be Viewed

Wonderful Day Time Only Coffee House & Tea Garden Seating Throughout For 46+ Customers Prime Position Close To The Sea Front Solid Trade Levels and Impressive Profits Excellent Catering Opportunity With Low Overheads

Well Presented Free Of Tie Village Inn Prime and Prominent Landmark Trading Position Bar Area (13+), Lounge Bar & Restaurant (46+) Large Owners 6 Bedroom Accommodation Commercial Catering Kitchen & Ancillary Facilities

Traditional Tea Room With Accommodation Much Sought After Estuary Town Well Presented With 30 Covers & Outside Seating Spacious 2 Bed Owner's Accommodation Day Time Only, 9-10 Months Of The Year Award Winning & Lucrative Business

Stunning Waterside Licensed Restaurant Impressive Sales Of £540,410 Net Of VAT Refurbished Restaurant Areas Seating 74 Customers External Seating for 30, Well Appointed Kitchens Outstanding Town Centre Opportunity

Stunning & Award Winning City Centre Gin Bar Furnished To An Exceptionally High Standard Exceptionally Profitable With Impressive Sales Customer Seating Areas For 50+ First Class Business In A Prime Location Run Under Full Management

LH £79,950

LH £95,000

LH £35,000

2040

LH £39,950

2114

LH £49,950

4756

2113

2115

LH £95,000

4787

DARTMOOR, DEVON

EXE VALLEY, MID DEVON

DEVON/CORNWALL BORDERS

DEVON/SOMERSET BORDERS

NORTH DEVON

DORSET VILLAGE

Substantial & Impressive Moorland Village Inn Bar (28+), Lounge & Restaurant (52), Beer Garden 4 High Quality Letting Bedrooms Stunning 4 Bedroom Family Accommodation Impressive Levels Of Trade & Profits

Substantial Detached Country Hotel & Restaurant 10 Ensuite Letting Rooms Lounge with Bar (16), Dining Room (22) 2 Bedroom Owner's Accommodation Set in 2 Acres with Tremendous Potential

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

Substantial & Impressive Detached Hotel 7 Letting Rooms And A 3 Bedroom Suite Lounge Bar, Breakfast/Dining Room Superior 4 Bedroom Owner's Accommodation Gardens, 5 Electric Hook Ups, Parking Huge Potential To Develop All Aspects

Stunning Detached Thatched Country Inn Character Bar (30+), Restaurant & Dining Areas (55) 4 Letting Bedrooms & 3 Bed Owner’s Accommodation Grounds Of 1½ Acres, Gardens (62) Car Park & Lake Impressive Levels Of Trade & Profits

Substantial Well Presented Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Home Set In Over ¾ Acre With Car Parking & Gardens

FH £495,000

4789

FH £575,000

6002

FH £650,000

6004

FH £695,000

THINKING OF SELLING? CONTACT STONESMITH FOR A FREE VALUATION

6003

FH £695,000

4783

FH £725,000

4798

01392 201262 www.stonesmith.co.uk