Issue 20
Calls to Extend Eat Out to Help Out Scheme CLHNews
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The Chancellor’s announcement this week that over 35 million meals have been sold this month thanks to the government’s eat out to help scheme (EOTHO) has led to calls from leading figures in the UK’s hospitality industry extend its Eat Out to Help Out scheme.
Mr Mackenzie said that one way to encourage consumers back would be to continue the government’s “Eat Out to Help Out” scheme for longer in inner cities. The scheme is offering customers a discount, backed by the Treasury of 50 per cent on food and soft drinks on Mondays through Wednesdays during August.
The chief executive of Greene King pub group Nick Mackenzie urged ministers to provide more assistance as following the devastating effects to the sector after almost 5 months of lockdown. The pub company which was purchased by Hong Kong investor in 2019 has seen sales drop significantly in urban areas particularly in London where sales have dropped as much as 80%.
He added that “some sort of incentive” to buy expensive season tickets or lowering train fares could also help: “We want mayors of our major cities, local authorities and leading employers to put some confidence back into the public to come back into cities.”
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CLH Digital
Editor's Viewpoint
Issue 20
Eat Out to Help Out A Success - So Prime Minister and Chancellor Rishi - EXTEND IT! You heard it here first! (Well, I would like to think so!) Readers of this blog, and I hope you are out there, will recall that on Friday, 7 August I said that I had observed here in Bournemouth just how successful the EDITOR Eat Out to Help Out scheme was, (I could not get a table in any town centre restaurant)! I suggested that it should be extended and brought back for an Eat Out to Help Out at Christmas, the sector’s next busiest period.
Peter Adams
Two weeks on and we now see that over 35 million meals have been sold thanks to the scheme. There are, I understand, about 48,000 pubs in Britain and about 27,000 restaurants. Mainstream media have been quick to pick up on some pubs and restaurants that have experienced negativity and have decided to pull out of the scheme completely. We don’t, of course, get to see how many businesses experienced said negativity, and the same few stories are repeated in all newspapers. I certainly could see no more than half a dozen! Disappointing to hear, but in the grander scheme of things it represents a very small percentage. We are delighted, as our front-page story reveals, that the overwhelming success of the scheme has led to calls from all sectors, operators, organisations, and observers (including me) to extend the initiative. In fact, it is proving such a success that some operators are going to extend it themselves and some have this month extended the terms
of the scheme by discounting a full 50% and not just the £10 government voucher. As often stated, the hospitality sector is the U.K.’s 3rd largest employer - it is bigger than the automotive, pharmaceutical and aeronautical industries combined - contributing over £130 billion to the UK economy, proving just how vital the sector is. But most important is the pleasure the sector brings wider public. Whether you’re celebrating or commiserating, proposing a deal or closing a deal, on a first date or celebrating an anniversary, celebrating a win or commiserating when your favourite team loses, the hospitality sector - pubs and restaurants - are the first port of call, and the Chancellor’s Eat Out to Help Out scheme has confirmed that. In my younger days I was a bit of an “outspoken maverick”, and one of my chief “gripes” was holiday pay. I felt back in my 20s that the government should reward the hard-working workforce by making holiday pay tax-free, as a reward for the 48 weeks of the year people go to work at rain hail and shine. You will not be surprised to hear that it fell on deaf ears. Over the past few years I have shifted my focus to the outrageous duty we pay on alcohol here in the United Kingdom compared to other countries, and also campaigned for a reduction in VAT in line with other European countries in the hospitality and accommodation sector - this was, of course, part of a wider campaign which was actually debated in Parliament. The 35 million meals sold represent the first two weeks of the scheme and have not taken into account this week’s figures (which we hope to report next week). It represents an average of 6 million meals sold each evening for the scheme. I understand the cost to the Treasury so far is £180 million. I would be very interested in the maths, the total spend per head
including alcoholic beverages exempt from all eat out incentives, and see how much will have been raised for the Treasury in VAT, duty and PAYE now that the sector is reopened. I am pretty confident the Treasury will be ahead. I am hoping that the initiative’s overwhelming success will motivate the Chancellor into granting long-term concessions. I see no reason not to extend the incentive into September, absolutely no reason whatsoever not to introduce a “Eat Out to Help Out at Christmas”, and when the Chancellor considers restoring VAT back to normal levels in January 2021, he should seriously consider the campaign over the past 10 years and reduce the level of VAT to 10% for 3 years given a chance. Once again I would be most interested in your comments so please feel free to email me at edit@catererlicensee.com Just to remind you if you haven’t already signed up the Eat Out to Help Out scheme is in full flow.
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Further details of the scheme can be found at www.gov.uk/guidance/get-a-discountwith-the-eat-out-to-help-out-scheme
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Download the posters and display them everywhere, get them on your website and social media, let everyone know that you are part of the scheme.
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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!
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Calls to Extend Eat Out to Help Out Scheme Issue 20
(...CONTINUED FROM FRONT COVER) While Eat Out to Help Out has given the sector a significant boost, businesses are still struggling, particularly in city centres, which are almost devoid of commuter traffic and tourists. Commenting on the scheme’s second week Chancellor Rishi Sunak said: “With at least 35 million meals served up in the first two weeks alone, that is equivalent to over half of the UK taking part and supporting local jobs in the hospitality sector. “To build back better we must protect as many jobs as possible, that is why I am urging all registered businesses to make the most of this by claiming back today – it’s free, simple and pays out within five working days.” The Chancellor’s comments praising the success comes days after online booking firm OpenTable said restaurants have been on average 27% fuller than they were during the same period in August 2019. Operators are anxious to see the scheme extended, Pip Lacey, chefowner of Hicce restaurant in London said “We would like them to carry it on, 100 per cent. It’s the only way to survive at the moment. We really worried. September and October are always a tricky period in hospitality – it’s not summer any more but it isn’t Christmas yet. “If the weather’s bad, we lose half our restaurant. Eat Out to Help Out has been such a success so we really hope it carries on. If the Government doesn’t come through, we’ll need to really think about how we’ll operate.”
Argentine steakhouse chain Gaucho which also encompasses M steak restaurants has pledged to extend the scheme throughout September and will bear the costs itself from Mondays to Wednesdays, with CEO Martin Williams encouraging the industry to do the same. “We are equally part of the solution and now it’s our turn to give back, both by rewarding previous guests loyalty and thanking new diners who are experiencing Gaucho and M for the first time in September. We encourage those restaurants that are able to do the same. Let’s all play our part in getting the hospitality industry back on track and being part of the solution”. The scheme is also proving to be a success at Carluccio's, who have removed the £10 cap set by the government, and are offering a full 50% discount on food and soft drinks, as well as offering £10 off all bottles of wine on Monday to Wednesdays. Hard Rock Cafe has registered for the Eat Out To Help Out scheme, but has extended the 50 per cent discount offer to include Thursdays and Fridays as well. Kate Nicholls, the chief executive of the trade association UKHospitality, said: “The benefit to consumers, the importance to businesses shows the need to continue it for another month to get the remaining 50 per cent of restaurants and pubs reopen and successfully trading.” Talking on LBC radio, she added: ““It’s been hugely important to the sector. Restaurants have been able to bring back staff off furlough and crucially it’s benefited trade through the whole week.”
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Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The Government should definitely repeat the Eat Out to Help Out Scheme. “It has provided a much-needed boost to sales in the early week for some of our sector as it tries to recover. That boost to the pub and wider hospitality sector – amongst the largest employers in the UK – is much needed and will help secure jobs and build consumer confidence. “Repeating the scheme, particularly as we approach quieter months for trade, would be a significant help. “However, it still remains the case that ‘wet led’ pubs – those who predominantly just serve drinks and bar snacks – don’t benefit from the Scheme and so still need further support from the Government elsewhere. With the upcoming Autumn Budget and Alcohol Duty Review, as well as the Business Rates Review, this should be in the form of significant cuts to Beer Duty and Business Rates.” Sacha Lord, the night time economy advisor in Manchester, added: “Stopping this next week, combined with rents due and the phasing out of furlough will be a combination leading to closure for many restaurants across the UK.” A survey by guest experience management company HGEM regarding whether theating out habits once the EOTHO scheme finishes reveal that: • 47% will be dining out roughly as much as they are now • 41% believe they will be dining out less than now • 12% are intending to dine out more than they are now
35 Million Eat Out To Help Out Meals Sold In Two Weeks Chancellor Rishi Sunak has announced that over 35 million meals were bought using his ‘Eat Out to Help Out’ initiative during the first two weeks of August, with consumers throughout the UK keen in taking advantage of the initiative bringing a much-needed boost to the sector The Treasury and HM Revenue & Customs overseeing the roll out of ‘Eat Out to Help Out’ have released numbers showing that week two more than doubled in numbers from 10 million in week one. The numbers show significant support from UK consumers prompting an enthusiastic Sunak to say: “The figures show that Britain is eating out to help out – with at least 35m meals served up in the first two weeks alone, that is equivalent to over half of the UK taking part and supporting local jobs in the hospitality sector.” More than 85,000 restaurants have now registered for Eat Out to Help Out. According to data from booking site Open Table, it has helped restaurants to be 27% fuller on average than they were during the Monday-to-Wednesday period in August 2019.
Mr Sunak said: “With at least 35 million meals served up in the first two weeks alone, that is equivalent to over half of the UK taking part and supporting local jobs in the hospitality sector. “To build back better we must protect as many jobs as possible, that is why I am urging all registered businesses to make the most of this by claiming back today – it’s free, simple and pays out within five working days.” And the data comes days after online booking firm OpenTable said restaurants have been on average 27% fuller than they were during the same period in August 2019. The initiative is a welcome respite for most hospitality businesses, and some are now extending the initiative. Writing on Twitter the Chancellor said: "More than 72,000 individual restaurants registered. Over 3.3m searches on the restaurant finder. 50% off all day and night, £10 per person. Unlimited Mon-Wed, no vouchers needed."
Thriving After Eat Out to Help Out 4
CLH Digital
Issue 20
hygiene levels and a lack of social distancing and even more so in an eating and drinking environment.
Innovation evokes emotion in your customers, they’ll remember how good they felt and want to visit again.
It is possible to build trust with the public by being transparent and consistent about the steps you’re taking to keep your customers and staff safe. By ensuring your website and search engine presence are up to date with the latest information regarding opening hours, service offering, menus and your health and safety measures, customers will feel reassured that they know what to expect when they arrive to your premises.
GET TO KNOW YOUR CUSTOMERS
INNOVATE Once your customers are on site this is your opportunity to wow them so they’ll want to return. There’s little you can do to disguise your COVID-19 prevention measures, instead you can distract your guests with what you do best – food and drink. Eat Out to Help Out has been a positive kick-start to the hospitality industry, but with the scheme finishing at the end of August how can the industry ensure it stands on its own two feet? Graham Gibson, Co-Founder and Director, Alcohol Solutions (www.alcohol-solutions.co.uk), an independent company specialising in drinks innovation and development, believes proprietors still have time to nurture the clientele currently lapping up the EOHO scheme for longer term benefit.
NURTURING TODAY’S CUSTOMERS FOR SUSTAINED REVENUE As people continue to remain within their own areas, attracting local customer loyalty is key, but as diners chow down on discounted meals throughout August, how do we continue to retain local engagement once the Government support ends and menu prices increase?
HEALTH & SAFETY REASSURANCE First and foremost, we need to reassure customers about how safe it is to eat out. Despite a surge in eating out this month, consumer confidence about eating out remains low. Many people still worry about
Drinks are an efficient, quick and easy way to impress customers and more often than not it’s the first taste they’ll experience at your venue, so this is your opportunity to make a long-lasting first impression. Your customers want an occasion, something they don’t have at home. For example, hard seltzers are a huge trend and it’s easy for people to crack open a can at home, so in your restaurant or bar the seltzer needs to be served in a beautiful glass, with ice and an exciting garnish to offer more of an experience. Another key trend at the moment is consumers wanting to create a ‘holiday vibe’ at home and this is something that’s easy to do if you already have a stocked bar. A simple tropical-style cocktail menu with easy-to-create colourful classics that remind people of being on holiday is an easy way to instil some ‘feel good’ feelings. And even more simple that this is to offer a good selection of premium spirits on the back bar, consumers are drinking less and opting for higher quality drinks which can only help margins. Consumers are increasingly looking for low and no-alcohol options too, so now is also a good time to refresh this category on your menu. Drivers and those choosing to abstain will thank you for offering quality and variety.
Customers love to feel wanted. It sounds so obvious, but it’s easy for staff to overlook one-to-one contact with guests when they’re concentrating on the minefield of social distancing compliance and increased hygiene measures. Now could be a good time to incentivise employees to achieve best possible customer feedback targets. Reward those with the most completed and highest-scoring guest questionnaires. Not only will this encourage staff to provide the highest levels of service, it will also provide insight on what your customers value and want, as well as flag up any improvements that could be made.
COMMUNICATE AND INCENTIVISE The end of a customer’s visit should be the beginning of ongoing communication with them. If they’ve completed a guest satisfaction survey you will have their email address which means you can keep in touch using an e-newsletter with news, offers and incentives for them to revisit. Engage your customers by incentivising visits using seasonal themes, such as a new Autumn menu showcasing mouth-watering serves, or even better personalise incentives for your customers’ birthdays if they’ve provided this information in their questionnaire. You can also entice local customers with offers during quieter periods, a replacement to EOHO. Continue the conversation. Communication should be regular, but not too often that you clutter up inboxes, monthly tends to strike the right balance. Graham Gibson is at the coalface of how drinks brands are trying to reignite their on-trade business and grow sales during this incredibly turbulent time. Over the last six months he has worked with micro-distilleries through to multinational brand owners, producing unique and exciting products to meet consumer demand for intriguing drinks as people look for added value from their restricted leisure time.
Charity Action Against Hunger is Calling on the Food and Hospitality Industry to Join in the Fight Against Hunger for Love Food Give Food Campaign The last few months have been tough for the hospitality industry all round. The introduction of the government’s Eat Out to Help Out scheme throughout August has certainly helped. Even if it drives people to only come during those three days, it’s a good start. We may not be experiencing the full benefit of it as we would have hoped – mainly due to our London location and people being reluctant to use public transport, but it’s certainly helping us particularly on Tuesdays and Wednesdays. This September we’ll be taking part in Action Against Hunger’s Love Food Give Food campaign – as we’ve done every year since the campaign began. It’s always given our staff a boost and our customers say they feel good for taking part. We need this positivity more than ever this year. For over twenty years, Action Against Hunger has united the UK restaurant industry to turn people’s love for food into action against
hunger and raise over £11 million to support vulnerable communities. This year however, the need is even greater. Covid-19 has sent shockwaves across the globe. Millions of people globally were already suffering from acute food insecurity, due to issues of access, poverty, climate change and conflict. As the initial health emergency subsides, many communities are struggling to access the food they need to survive and thrive. Nowhere is this being felt more prominently than in places like Yemen, Syria and South Sudan. They don't have our healthcare system or safety nets, and are seeing hunger levels grow rapidly. We have supported Action Against Hunger from the very beginning and were amongst the very first restaurants to get involved in 1996. Over 2,000 of the UK’s restaurants have taken part in the campaign since. And this year, for the first time ever in the campaign’s history, the UK food industry are joining forces with the hospitality industry. Retailers and food and drinks brands can now join restaurants by signing up to be part of a global mission to end life-threatening hunger. Love Food Give Food 2020 launches on 1 September and runs through to the end of October. During this time, our customers can add a £1 onto their bills to go to Action Against Hunger. We are also donating £2 from the sale of every copy of Simple Spice Vegetarian
bought online www.mrtodiwala.com/product-page/simple-spice-vegetarian. Organisations can get involved in a number of ways. Either through cause related marketing - with a percentage donated across single or multiple products, customer donations at the point of sale and/or matching donations. By signing up, we will be part of creating a defining moment in the UK’s role in the global fight against hunger. What could be better than that? Despite the challenges our industry is facing, continuing to support this amazing charity remains a huge priority for us. There are many organisations seeking help at this time but we rank Action Against Hunger amongst our very favourites and have never refused to help. Yes, the UK has been hard hit by this virus, including within the hospitality industry, but during our darkest hour we cannot turn our back on those in need. I hope you will join us as by becoming part of the movement to end child hunger around the world. To find out more about Love Food Give Food and to register your interest visit www.actionagainsthunger.org.uk/lovefoodgivefood Cyrus Todiwala OBE is the Chef Patron of Cafe Spice Namaste, Mr Todiwala's Kitchen & Mr Todiwala's Petiscos.
Eat Out To Help Out Is Helping Out Reveals Survey The government eat out to help out (EOTHO) scheme is proving a hit particularly with older diners and is giving the sector a much-needed boost.
HGEM also asked our mystery diners whether their eating out habits will change once the EOTHO scheme finishes revealing:
In a recent survey by guest experience managing company HGEM they asked a panel of over 500 mystery diners their opinion of the EOTHO scheme, and, unsurprisingly 67% loved it, with Millennials being the biggest fans; 29% had a neutral position, and only 4% didn’t see any value in it, the latter being mostly in the 66+ age group.
• 47% will be dining out roughly as much as they are now • 41% believe they will be dining out less than now • 12% are intending to dine out more than they are now The good news is that three out out of five people intend to dine out as much as they do now, or more – which shows a lot of promise in maintaining a good level of footfall in establishments in the upcoming months, especially considering the large number of visits in August. This will come as a sigh of relief to many hospitality operators, who were perhaps dreading for a more dramatic decrease in visits.
60% of the participants had already dined out 1-5 times so far this month, and nearly a quarter had eaten out 5-10 times in less than 3 weeks. 4% of participants had dined out over 10 times, with similar enthusiasm from all ages between 18 and 46. The results show that caution towards dining out increases with age: 7% of Gen-Z are still not venturing out at all, and that percentage increases to 24% in the 66+ age group.
The results of the survey also show that Gen-Z are most swayed by the discount, with half the respondents intending
to eat out less after the scheme ends. People aged 26-55 all share a similar sentiment as 55% are intending to eat out as much as now, or more. However, that percentage increases to 73% in the 56-65, and to 81% in the 66+ age groups. Views did not differ significantly between men and women. When it comes to the 41% who intend to dine out less after the EOTHO scheme ends, from our previous surveys we’ve learnt that it doesn’t take much to tempt out hesitant consumers – all they need is a reason. HGEM’s MD, Steven Pike, said: “The results of the survey hopefully alleviate some of the worries many hospitality operators have. There will be a decline in footfall in the upcoming months, no doubt, but we can also see that EOTHO has had a positive and lasting effect on consumer confidence, and it’s unlikely that visits will drop to preEOTHO levels. The age profiles may signal to marketers where the greatest opportunities lie for conversion.”
Confidence Returning as More Consumers Return to Pubs, Bars and Restaurants Issue 20
More than half of British consumers have now returned to the sector, with 55+ age group growing in confidence about eating and drinking out.
CGA’s latest bi-weekly Consumer Pulse survey reveals that 55% of those who ate out at least once every six months before lockdown have gone back—up by ten percentage points from two weeks earlier. Numbers have been boosted by growing visits in Scotland and Wales, where the sector reopened later than England but where nearly half (49%) have now been out—up by 15 percentage points since the last Consumer Pulse survey in late July. Younger adults have led the return to pubs, bars and restaurants, and two thirds (67%) of 18 to 34 year-olds have been out to eat and drink after lockdown. But there are signs that older consumers are growing in confidence after initial anxiety too, since half (48%) of those aged 55+ have been out to eat and drink now. CGA’s latest survey suggests that operators are finding the right balance between safety and experience for
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guests. Three quarters (73%) of consumers said they felt safe during their visits, and another 23% neutral. Two in five (42%) said their visits had exceeded their expectations—compared to just 7% who felt that experiences fell below what they hoped. It follows news in the last Consumer Pulse survey that people’s expectations are rising as they settle into the new normal of eating and drinking out.
But the poll also emphasises the fragility of consumer confidence. Two thirds (68%) of consumers are concerned about localised lockdowns, which could disrupt the fresh momentum of out-of-home eating and drinking. Among those who are yet to return, two in five (43%) say they still don’t feel safe around other people. It’s encouraging to see the 55+ age group in particular returning to the sector, and the Eat Out to Help Out initiative will have accelerated the return of a hesitant wave of consumers,” says Charlie Mitchell, CGA’s Research and Insight Director. “It shows that business are able to give guests a good experience without compromising safety precautions—but with so many people still anxious about going out, there is no room for complacency in the weeks ahead.”
Accommodation and Food Service Sector Buoyed by Government Support with a 53 Percent Drop in Insolvencies The accommodation and food services sectors have taken full advantage of the Government support available during lockdown which has contributed to a drop-in insolvencies by 53 percent from May to July 2020, compared to the same period in 2020. 597 insolvencies were recorded by the Insolvency Services for May to July 2019 and 279 for the same period this year. However, corporate debt levels have increased dramatically. 9 percent of all Coronavirus Business Interruption Loans (CBILs) have been take out by businesses in the accommodation and food sector, despite the sector making up circa 3.4% of the overall economy. Similarly, the sector has taken up 8 per cent of Bounce Back Loan Schemes (BBLs) worth over £3.1bn. These figures don’t factor in the additional support from the Coronavirus Job Retention Scheme which has been high in this sector and also other lending. Bank of England figures show that lending to UK SME’s in June 2020 was nearly 16 times higher than it was in April 2020. Gareth Harris, Restructuring Advisory Partner at RSM commented: ‘Businesses are struggling despite government support, as we see from the recent employment figures and the latest from the ONS1 which says that
one in 10 firms estimated they had a 'moderate' risk of insolvency. ‘With the end of temporary relief from the Corporate Insolvency & Governance Act and the rent moratorium in September, followed by the end of the furlough scheme in October, the buffer for many companies is gradually being withdrawn. We are already seeing major job losses across the high street as companies look to restructure their businesses so they can keep adjust to new trading conditions. A lot of companies are having to take a hard look at their options, but the good news is that there are options. The refinance market is opening up and corporate buyers and Private Equity are looking for deals and investments and with support from stakeholders, restructuring options such as Company Voluntary Arrangements are on the table. ‘There is a call to government to extend the temporary coronavirus regulatory relief – the Corporate Insolvency and Governance Act – to three months beyond 30 September. This will allow these businesses more time to put in place solutions and adjust operating models ahead of an anticipated and much needed pick up in trading in the crucial lead up to Christmas.’
"Restaurants Need a New-Deal and They've Been Given a Meal-Deal" 6
CLH Digital
Issue 20
By Ryan King, Editor-in-Chief at Fine Dining Lovers (www.finedininglovers.com)
rather than a well thought out scheme designed to give restaurants the multi-faceted help and massive financial stimulus they will need to survive. The scheme is relatively simple for restaurants to sign up for, and diners to use. So far, they can take advantage of it multiple times, and the process seems easy enough, with lots of claims already made by restaurants, and over 10 million uses counted as we approach the final week. It encourages sit-down dining, which most restaurant owners will tell you is best as you have a chance to sell drinks, extra plates, desserts, and generate a personal connection for repeat business. But this only applies if you have enough actual space in your dining room to offer this with social distancing measures, and with space at a premium in larger cities, in some cases this has proved impossible.
The restaurant industry is hurting in a big way. COVID-19 has created a worst-case scenario: a prolonged time period with no customers through the door. The Ledbury in London has already closed - one of the best restaurants in the country, gone. Some two million people are directly employed by the restaurant sector and Eat Out To Help Out is an initiative whereby the Government is seen to be helping employees of the sector, and at the same time encouraging diners to return to restaurants. However, it’s not what’s required to truly restore the industry and to ensure that we don’t lose some of the most important cultural institutions in the U.K: its restaurants and pubs. It seems much more of a branding attempt to encourage people to put their foot back in the waters of dining out, to stimulate service again
When we start to look closer at the EHTHO support system the website design is weak. Diners can only search via postcode, using a fivemile minimum radius, making it difficult to use. There’s no way, for example, to see information on the restaurant, or perhaps a special menu they have created to play into the deal. The £10 cap for many restaurants doesn’t really offer that much incentive to diners to dine out, and those that are gaining lots of extra diners through the scheme are doing so with menus that are around £20 pounds, which is a low average spend. Great if you’re a fast food restaurant, but if you’re an independent restaurant it’s really not so useful. We speak about the 2 million people employed directly in the hospitality service, but that figure almost doubles when all the businesses independent restaurants support within the local economy are taken into account. Smaller indie restaurants have a much stronger link to local economies and many are choosing to work with local farmers and local producers. This brings up their average food costs, and they also don’t
have the buying or negotiation power of a large chain. The loss of a restaurant like this makes a much wider hit on the local economy than most people consider. In fact, independent restaurants put twice as much money into their local economy than chain restaurants. These are the places we should be supporting. We are not sure yet which restaurants have claimed the most, but chains will surely win out of this deal. I would argue that even though the government is pushing strongly on the uptake, those using these vouchers are the people who were already willing to dine out. We have done our own survey with around 8,000 diners, and meal deals do very little in encouraging people to return to dining out sooner. In fact, they had some of the least effect. The diners we surveyed on Fine Dining Lovers said that it was safety measures taken by restaurants that would be the main factor in encouraging them to dine again in the short term. The second biggest factor would be safety measures taken by the government. Just 20% of the 8,000 diners asked picked meal deals as one of the incentives that would encourage them to return to dining. Hence why I think a great track and trace technology, properly designed, implemented and communicated would have had a much more positive impact on increasing the numbers of diners returning to restaurants. It would have also been lasting, with the added bonus of helping to stem and control future outbreaks - rather than this gimmicky voucher scheme. Restaurants need quick, efficient and massive help on rates and rents. They need furlough to be extended across the sector. And what I and many in the industry would also prefer, is that the government instead invests in real, solid, track and trace technology. That will be the key to easing safety concerns, maintaining safety, helping to avoid secondary lockdowns and encouraging consumers to accept the new normal of dining out post-Covid, with social distancing in place, but no vaccine yet in play.
The Critical Importance Of Engaging Customers In Covid Secure Practices: An Open Letter To The Pub Sector play our part in keeping our customers safe with a specific emphasis on not only collecting customer details, but also ensuring that we only take bookings for a maximum of 2 households when seated indoors.
The BII, BBPA and UKHospitality have jointly written an open letter to the hospitality sector, reiterating the vital importance of accurate and robust Test & Trace data collection as a critical part of Covid secure measures.
Whilst venues cannot categorically know this to be true, the responsibility remains with us as businesses to ask those questions, limit table sizes and understand the consequences for those not adhering to the guidance. As always, the majority are playing their part, but with recent reports of hospitality venues not asking for these basic details on arrival, the reality for our industry is that these guidelines will be significantly strengthened and may soon become mandatory in England, as with Wales and Scotland. Not explicitly delivering these requirements, will increasingly lead to a real risk of significant business disruption.
A spokesperson for the trade bodies said: “We recognise that the industry has a collective responsibility for ensuring the safety and confidence of customers visiting our venues. Extensive customer research has shown how essential the consistent operation of Covid secure measures is to rebuilding sustainable trade through confident customers returning to our venues. “We know that the majority of pubs and restaurants are managing their Test & Trace processes well, despite the challenging times they are operating in. It is imperative that we as a sector are consistent in our approach to asking for contact information, and making customers aware that they can only book tables for a maximum of 2 households when seated inside. “All 3 trade bodies are offering guidance for their members, providing the information and support required to enable them to play their part in keeping their staff and customers safe.” The letter states:
which venue they will visit, based on the precautionary COVID-19 measures those businesses have put in place. Initial nervousness about venturing out to eat and drink is decreasing, with also 40% of customers visiting venues completely new to them. Engaging customers with clear communication on new layouts and ways of working is at the heart of their confidence and unfortunately some businesses are not hitting the expectations of their customers.
The impact of COVID-19 on the hospitality industry has been dramatic and far reaching. When we closed our doors in March, we had no idea how, or indeed if, we would weather this storm. Since then, together with other key industry bodies we have collaborated to ensure the collective voices and challenges of those we represent were taken to Government, leaving them in no doubt about the full impact of the pandemic on our sector and the support therefore required to sustain pubs through this period.
In the Customer Sentiment Tracker produced by KAM Media in association with Feed It Back, there has been a small but steady decline in the satisfaction felt by customers since reopening. Some venues however, continue to score very highly, showing that the right approach is winning consumers over. With initial confidence dwindling however, those not doing everything they can to reassure their customers with COVID-19 measures, could stand to lose out to those who are.
We believe that your hard work and dedication in ensuring you have reopened your businesses safely, both for your team members and your customers, along with the support packages that have been secured, has enabled a positive and welcome return to trading for the majority of pubs in recent weeks.
Proactively engaging all of your customers in our venues’ new ways of working has now clearly become a business critical issue. Without high levels of customer confidence supporting trade now and critically building momentum moving forward, we will not see the ongoing revenues that will be needed to sustain many of our venues.
We have all independently surveyed our members to ensure we are aware of the challenges facing you at every stage, and we therefore know that one of the most important factors impacting business survival during this period continues to be Consumer Confidence. The Eat Out to Help Out (EOTHO) scheme has therefore been a real boost in encouraging nervous consumers to visit pubs and restaurants where they may have otherwise stayed at home.
Test & Trace is a key part of this. The vast majority of consumers are willing to give their contact details, yet there remains considerable variation from business to business around the procedures for how these details are taken. A robust procedure, not only enables the NHS to identify and quickly limit the spread of any COVID-19 outbreaks, but is also essential in underpinning continued consumer confidence in hospitality as a sector.
Report data taken from the Yumpingo and CGA campaign “We hear you”, reveals that nearly 80% of consumers make their choice about
With face coverings mandatory in all other public areas from galleries and museums through to shops and public transport, it is vital that we
We recognise the many challenges that you are all facing and we are all here to fully support our members through this challenging period. At the heart of a successful recovery will be our collective ability to meet the expectations of our customers, both now and into the future, ensuring that we have sustainable businesses, providing the fantastic hospitality experience that we deliver so well. UKHospitality Chief Executive Kate Nicholls said: “There are many methods that can be used to collate the simple data required for Test & Trace, and we have seen widespread support from consumers when it comes to providing those details. “We must come together as a sector to show how committed we are to ensuring the continued safety of our customers and teams, at a time where we are seeing a huge surge in customer numbers with customers taking advantage of the “Enjoy Summer Safely” campaign.” Emma McClarkin, Chief Executive of the BBPA said: “The Government has provided our sector with valuable financial support. It is our responsibility to prove that we can be relied upon to keep our customers safe with the measures that we have put in place. In the few cases identified by Test & Trace, our sector has reacted swiftly and efficiently to ensure the safety of everyone involved and proved that hospitality businesses have always been adept at dealing with health and safety within their venues. Ensuring details are collected across the board will be key to keeping our venues open and trading once we head into Autumn.” Steven Alton, CEO of the BII said: “Since pubs have reopened, communities have started to come back to life again. We need to ensure we do all we can to protect our teams and customers and help prevent further lockdowns. Pubs are so much more than just places to eat and drink, and to lose the confidence of people to return to a space where they can come together and connect with each other could cause long term damage to the social fabric of our society.”
Hygiene Most Important Consideration When Eating Out New research reveals 74% of consumers say hygiene is the most important consideration when eating out.
are anxious. Reassuring diners, so they have the confidence to eat out, is going to be key to getting businesses back on track.
As the hospitality industry opens its doors, new research from Wrapmaster has delved into what consumers think when it comes to eating out in the ‘new normal’.
That reassurance will come from kitchens making improvements in food safety and being able to communicate this. Over the next few weeks and months, we’ll be speaking to the experts and providing simple, achievable steps to keep your kitchen safe and reassure diners as we rebuild our businesses – so watch this space!
With a growing focus on food safety standards, three out of four consumers (74%) now say hygiene is the most important consideration when eating out – taking priority over the quality of food (55%) and value for money (33%). In fact, price promotions (24%) and service (28%) fell to the bottom of the list when it comes to what consumers want post Covid-19. With a staggering 71% of consumers saying they will now check hygiene standards online or with the venue before booking a table – back of house has become front of mind for nervous diners. Speaking about the research, Adrian Brown, Managing Director, Cofresco Foodservice said: “Kitchens have always done an incredible job with hygiene and food safety. But Covid-19 and reopening are bringing several new challenges, as this insight has shown. Consumers
With consumers hyperaware of just how important hygiene and food safety are, a staggering 93% of diners would feel better if pubs, restaurants and takeaways took steps to update equipment that can be cleaned out and sterilised regularly. Adrian adds;“We all know the risks of cardboard spreading viruses in the last few months. So, it’s unsurprising that eight out of ten people (81%) would be reassured to know cardboard cutterboxes or loose rolls have been replaced in kitchens with an easy to sanitise plastic dispenser such as Wrapmaster. This figure rises to a staggering 93% of chefs, who think that our professional Wrapmaster dispensers are safer and more hygienic to use.”
Issue 20
CLH Digital
7
Further Reopening Of Hospitality Great News For Sector UKHospitality has welcomed the news that further elements of the hospitality sector in England and now permitted to reopen. Indoor theatres, music and performance venues are able to reopen with socially distanced audiences. Wedding receptions in the form of a sit-down meal in a COVID-secure location for up to 30 guests will also be permitted. Indoor soft play, bowling alleys, skating rinks, spas and casinos will be permitted to reopen. The trade body has also reiterated its concern over the lack of a plan for the reopening of nightclubs. UKHospitality Chief Executive Kate Nicholls said: “This is another welcome step to returning to some sort of normality. Lots of businesses like soft play and bowling alleys were feeling overlooked during this crisis. It’s great to see they can now begin to get up and running. It will help keep more businesses alive and valuable jobs open. “Opening up indoor performances is great news for theatres and music venues and the same goes for wedding receptions. Even in reduced numbers, permitting couples to push ahead with weddings that will have taken no small amount of planning is very positive news. “We are still concerned that there appears to be no plan for the reopening of nightclubs, though. Clubs all around the country are now at a very real risk of going out of business. We need a plan for their reopening immediately.”
Craft Union Fundraised £40,000 To Charities During Lockdown Over £1 million a day is handed over to the NHS through the collection of 250 charities that form NHS Charities Together. Their donations were further boosted by the creative and caring crew within the award-winning Craft Union Pub Company who organised on-line discos, singing landlords, charity buckets and even chest waxing! Each battling against each other to top the fundraising table and helping to change lives in the process. The money raised, around £40,000, will be shared amongst charities including, but not limited to, The Forget Me Not Children’s Trust, a small charity run by and for bereaved families whose children had been treated at The Royal Marsden; SANDS, a charity that supports anyone affected by the death of a baby; Cancer Research UK and the British Heart Foundation.
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Frazer continued: “Pubs play a vital role in the lives of their customers and that was more than evident throughout the lockdown. Not only did our teams support through providing food, assistance and engagement with the more vulnerable, they raised thousands of pounds for many small charities that desperately needed support through these testing times.”
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Frazer Grimbleby, Operation Director of Craft Union, said: “I’m incredibly proud of the hard work and creativity our teams put into continuing to serve their communities throughout lockdown. They engaged with their customers in a number of creative and innovative ways. It is great to see our pubs supporting so many local, regional and national charities whilst engaging their communities, having fun and entertaining their locals at the same time.” Craft Union prides itself in its community driven approach to business, a core value that led it to win the Publican Award for Best Community Operator in 2020.
Top of the fundraising table was the Ancient Borough Arms in Pontefract, who raised nearly £1000 for their local hospice, The Prince of Wales Hospice, by making and selling masks. The Witton Chimes in Northwich staged an Easter Eggstravaganza Online Disco and raised over £500 for Tiny Steps, a local charity helping babies and children with additional needs. Aaron Sullivan-Bissett, Manager of the Rummer Tavern in
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Cardiff, took to the mic and entertained locals online by becoming the ‘Singing Landlord’ to raise over £500 for their local hospital, the Noahs Ark Children’s Hospital.
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Building Better Long-Term Customer Relationships Beyond 'Eat Out to Help Out' 8
CLH Digital
Issue 20
By Danilo Mangano, General Manager, Europe at SevenRooms (www.sevenrooms.com) After standing empty for more than three months, the sight of diners and drinkers once again gracing the tables of Britain’s bars, cafes, pubs and restaurants is a welcome one. Even with effective capacity limitations in place due to social distancing measures, many venues are now also seeing a welcome boost in their Monday to Wednesday trade thanks to the introduction of the government’s ‘Eat Out to Help Out’ scheme, running until the end of August. Recent figures from the UK Treasury revealed that over 10.5 million discounted meals were claimed under the scheme across 22,000 venues in the first week of August alone. Considering reports that around 80% of UK hospitality firms had halted trading in April this year, these figures are certainly a positive indicator of recovery. And with more than 80,000 outlets across the country signed up to the initiative, the numbers indicate that we could also see significant further increases in the coming weeks. The British public, it seems, definitely see discounted food and drink as their cup of tea. But while the scheme has been effective in boosting trade and supporting hospitality venues at a time when they need it most, operators must also be mindful of their longer-term strategies once it concludes. Without the right strategy in place for the post-promotion period, diners could get a taste for reduced prices alongside the food and fail to
return to these restaurants when the discount no longer applies. Fortunately, ‘Eat Out to Help Out’ presents venues with a great opportunity to foster long-term, direct relationships with new and existing customers by giving operators the chance to capture and utilise guest data effectively in the future. The discount scheme has helped operators to achieve the first part of a broader reopening strategy – namely, bringing guests back in through the doors. It has been pivotal in helping restaurants reconnect with their regulars and encourage new visitors to try them out. But the battle for bookings is not won with a single visit. Successful long-term operator strategies rely on building guest loyalty – and this is where capturing and leveraging customer data is key. Many venues already capture guest data – be it through waitlists or online reservations. The next step is going beyond the basics of data capture, leveraging a guest experience platform that enables operators to not only capture and store this data, but seamlessly surface it at the right time to provide their guests with bestin-class dining experiences. Smart operators know that not only is data present at each stage of the customer journey, but also that each data point tells them something new about a guest’s experience. Recognising that a customer loves a certain dish, that they have dietary restrictions or a severe allergy, or that they are partial to prosecco is not just a ‘nice to know’ for operators. These insights are critical to understanding why guests have chosen their venue, how they can tailor future guest experiences, and whether there are relevant and bespoke promotions that will encourage them to return in the future. Capturing and leveraging data enables greater loyalty in the long run. If guests have had a positive experience with a particular venue, they’re likely to have a positive response to a marketing email promoting something special based on what they have previously ordered and enjoyed.
Through personalised special offers that resonate, outlets can also avoid falling into the ‘endless voucher’ trap, where diners return more for the discount than they do for the experience. This is true for off-premise customers, too. If a guest has a regular takeaway or delivery order, restaurants can surface specific promotions – like offering their favourite bruschetta starter complimentary – that are more likely to whet their appetite than a generic discount. In this new era of hospitality, repeat visits matter more than ever. Operators are dealing with uncertainty over COVID-19 and potential reclosures, and need to look more critically at the systems they have in place to ensure they’re able to leverage their customer database when they need it most. Across the UK, operators have incorporated government-mandated social distancing and reduced capacity measures. With fewer guests able to visit in-person, hospitality operators should be doing everything they can to get repeat customers through their doors. This is why capturing guest data is so important to help enhance marketing efforts. Studies show that it is up to seven times more expensive to gain a new customer than to retain an existing one. By leveraging data captured both on-site and through takeaway, operators can boost revenue and, most importantly, provide the types of experiences that will keep guests coming back time and time again. With the hospitality industry so heavily impacted by COVID-19, the temptation for operators to think about short-term survival might be strong. But UK restaurants must look to leverage ‘Eat Out to Help Out’ and other incentives to their own benefit, using them as an opportunity to build a strong, better business and set themselves up for sustainable success in the future. As long as restaurants remain GDPR-compliant, data is the key to converting those first-time diners into loyal customers. By empowering operators to do what they do best, data enables them to reopen – and rebuild – with confidence.
Who Will Take the Title in the Toughest Culinary Battle of National Chef of the Year History? Chelsea.
The Craft Guild of Chefs has not let COVID-19 stop them finding ten truly talented chefs to make the National Chef of the Year final this year. Significant changes were made to the competition to ensure that despite the pandemic, chefs had the opportunity to win the UK’s most sought-after culinary title. After 40 chefs were selected last month, the judges have now whittled them down to just ten for a cook-off at Le Cordon Bleu, London next month.
Despite restrictions, the industry will still be able to watch the cream of chef talent battle it out for this career-changing title. The actual cook-off takes place on the 7th September at Le Cordon Bleu but the format for the final has been reinvented with the streaming of an hourlong show during Hospitality Week that offers insights into how chefs have navigated this challenging year.
The ten chefs making the final are: • • • • • • • • • •
Derek Johnstone, head chef, Borthwick Castle, East Lothian Fraser Bruce, head chef, Fraser Bruce @ The Fish Shed, St Ives Nathan Cornwell, head chef, The Barn at Moor Hall, Ormskirk Sarah-Jasmina Moussabih, head chef, Finnish Embassy, London Marcin Pomierny, head chef, The Maids Head Hotel Limited, Norwich April Lily Partridge, chef, The Ledbury, London Nick Smith, head chef, Vacherin / Ashurst, London Dominic South, head chef, Corinthia Hotel, London Ben Drake, senior sous chef, The Elephant by Simon Hulstone, Torquay Thomas Swaby, senior sous chef, Roux At Parliament Square, London With the semi-final cook-offs unable to take place this year, the finalists were selected by taking into consideration the marks from both the entry stage and the dishes which summed them up in just two to three bites. Both rounds of the competition were judged by a separate panel of judges to make sure the rigorous judging process which
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NCOTY is famous for remained throughout 2020. With guidance and advice from some of the most respected chefs in the industry, the final decision on who went through was made by Chair of Judges Paul Ainsworth and organiser of the competition, David Mulcahy. To take the title next month, chefs will have to impress Paul Ainsworth, chef patron at Paul Ainsworth Collection, Clare Smyth MBE, chef patron at Core by Clare Smyth, Niall Keating, executive chef at Whatley Manor and Claude Bosi from Bibendum Restaurant in 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.
Chair of judges, Paul Ainsworth added “My decision to ask the chefs to create a dish that summed them up in just a few simple bites was to help me learn more about the chefs and their style of cooking. I wanted to see great plates of food that showed skill, creativity and innovation but also each chef’s passion and determination to take the top spot. This additional round gave us so much insight and inspiration to help us find that all important top ten. We also considered the scores they received in the first round as ultimately it is those three dishes that we will be tasting in the final. I’m confident we have an amazing line-up of finalists from some incredible establishments and businesses. I can’t wait to taste the dishes in a few weeks’ time as ultimately that’s what this competition is all about.” Make sure you are supporting the chefs in the final by joining the Craft Guild of Chefs for the live streaming at 1pm on Wednesday 30th September followed by the big reveal of the winner at 2.30pm. Look out for updates on www.nationalchefoftheyear.co.uk and the Craft Guild of Chefs social media channels.
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Supporting Restaurants on the Road to Recovery Restaurant reservations platform OpenTable has today introduced a number of initiatives designed to support the restaurant industry as it continues on its road to recovery. OpenTable, the world’s leading provider of restaurant reservations and part of Booking Holdings (NASDAQ BKNG), has today introduced a number of initiatives designed to support the restaurant industry as it continues on its road to recovery. Restaurants across the UK continue to face a challenging outlook. To help mitigate this, the new initiatives introduced by OpenTable include a UK and Ireland ‘Dine Local’ campaign designed to get diners back out enjoying the restaurant experience, additional financial relief for 2020 and a way for restaurants to showcase the hygiene measures they have in place through their OpenTable profile page. OpenTable has also launched landing pages to showcase restaurants taking part in the government’s Eat Out to Help Out scheme.
HARNESSING THE POWER OF LOCAL In a recent survey of more than 32,000 diners carried out by OpenTable* 65% of those questioned indicated that it was very important to them to support their local restaurants, with 86% saying it was because they wanted their local favourites to survive following lockdown. Harnessing this local spirit and community support for restaurants, OpenTable is launching ‘Dine Local’, in partnership with Mastercard, a month-long celebration of dining across the UK and Ireland between 1-30 September, designed to help restaurants welcome more guests through their doors and diners to enjoy great value offers and set menus. Restaurants wishing to be part of the Dine Local month should visit https://restaurant.opentable.co.uk/dine-local-2020/ for more information.
FINANCIAL RELIEF EXTENDED Alongside this OpenTable has announced an extension to its Open Door programme, to waive standard cover fees for restaurants on the platform through to the end of 2020. This comes in addition to the announcement in April that OpenTable was waiving subscription fees through to the end of 2020 and cover fees through to the end of Q3 for any restaurants signed up to its Basic, Core or Pro plans. Any restaurant using one of OpenTable’s marketing products such as Offers or Bonus Points will also receive a 50% discount on covers driven through these tools through to the end of September, meaning those taking part in Dine Local can take full advantage of this.
Restaurants can sign up and learn more about the Open Door Programme and how OpenTable has been supporting restaurants over the past few months here: https://restaurant.opentable.co.uk/doors-open/. “This has been an unprecedented time for restaurants and the challenges they are facing are far reaching. The initiatives we are discussing today have been put in place to help restaurants in the UK and Ireland operate through to the end of the year, and beyond, in the most efficient way possible. We look forward to working with our restaurant partners to bring diners back through their doors with Dine
SEATED DINER NUMBERS CLIMBING OpenTable has been tracking the latest year-on-year data on seated diners** across the globe from midFebruary to now, showing what happened as restaurants closed their doors and then began to reopen on 4th July, on the State of the Industry data centre. Closing out July seated diner numbers in the UK were down around 20% year over year, but with the Eat Out to Help Out scheme launching in early August, we have seen seated diner numbers for Monday/Tuesday/Wednesday reservations climbing, showing signs that diners were keen to get out and enjoy the restaurant experience after three months of lockdown. “We are not back at the level of seated diners we were seeing at this time last year, but we have been encouraged by the appetite we have seen from diners to get out, enjoy the restaurant experience and support the restaurants they know and love,” concluded Altvater.
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.’
Panasonic Rice Cookers are Ideal for cooking porridge at breakfast and keeps it hot for late risers when on standby without it drying out!
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Novellini launch BeSafe walls to help the UK return to work safely
As they welcome diners back through their doors there is a heightened awareness of the safety and hygiene measures restaurants have in place. 78% of diners surveyed by OpenTable said they would be much more aware of hygiene measures when dining out with social distancing (85%) and cleaning regimes (82%) being the things they were most interested in knowing about. Restaurateurs can now opt to fill out the specific procedures they are following within three major categories: Cleaning and Sanitising, Social Distancing, and Personal Protective Equipment, through their OpenTable product and these will be shown directly to diners via their OpenTable profile page.
Users can now benefit from a free Panasonic rice cooker when they certain Panasonic microwaves via specialist supplier, Regale Microwave Ovens.
There are three other Panasonic ovens included in the promotion, but these qualifying for a FOC 7.2L Panasonic rice cooker. The ovens are the:-
11
HYGIENE MEASURES HIGHLIGHTED
Regale Microwave Ovens is offering a free Panasonic rice cooker with every purchase of some of the brand’s microwave ovens.
All enquiries received by Regale will be passed to the nearest geographical dealer, and both units will be dispatched by Regale to the operators on the UK mainland with next day delivery, free of charge.
CLH Digital
Local, and take away some of that financial worry through the Open Door programme,” comments Angela Altvater, Marketing Director, OpenTable EMEA.
Microwave Specialist Launches Its Biggest Ever Giveaway
One of the models where the giveaway applies is the Panasonic NE-1878, a 1,800W inverter-powered microwave designed to feature the benefits of an all metal door. With each purchase, companies can receive a free model SR-GA421 rice cooker, worth over £120, which will also come with 2kg of FOC Tilda rice inside.
Issue 20
(1:1) Gastronorm pans. • Each of these ovens comes with a 7.2litre Panasonic (model SR-GA721) rice cooker, Free Of Charge. Each rice cooker comes with a complimentary 5kg of Tilda Basmati rice. Furthermore, Regale will deliver the equipment free to any UK mainland operator on the next working day. Regale deputy MD Iain Phillips said: “Of course there are a few terms and conditions with this fantastic giveaway, the main one being that it is restricted to ‘whilst stocks last’, however we are hoping that we can run it from now to somewhere towards the end of August.” See the advert on the facing page for details or call 01329 285518.
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.
The (Near) Future of Hospitality 12
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By Anthony Tattum, PR and Marketing Specialist/CEO at Big Cat Agency (https://bigcatagency.com) Aside from consumer frustration at this novel institution, these booking systems are often “clunky” and cause friction, especially from the recent number of no-shows backing-up the computer!
SOCIAL DISTANCING MEASURES Another difficulty is complying with the social distancing measures. Despite businesses’ best efforts, social distancing rules inevitably mean fewer covers and lower capacity, making reopening for many eateries unprofitable. As a result, even restaurants that are fully booked show 30-40% lower sales compared with similar day statistics pre-lockdown.
CONSUMER EVOLUTION These two factors are additionally compounded by the recent evolution of consumer habits. Whilst these habits may only be a temporary blip, eating at home, takeaways and deliveries have become the ingratiated norm over and after lockdown.
THE ELEPHANT IN THE ROOM It is no secret that the hospitality sector has taken a beating over the last few months. Certainly, there will also be tough times ahead. The “new normal”, as it stands, is unprofitable and, indeed, unsustainable for many independent hospitality businesses - small and large. But there is hope! This article will provide an optimistic perspective to aid the survival of the hospitality industry by providing initial guidance in returning organisations to a profitable state. So, Where to Start? Let’s begin with a few of the current issues:
BOOKING SYSTEMS In this new normal, we are all facing contemporary measures to help prevent the spread of Covid19. One such measure, is the booking of places to dine at restaurants, even on a traditionally quiet mid-week night.
Plus, with the current guidance limiting the number of people in one’s group of friends at social gatherings, there are restrictions on how many covers can be taken from one party. Revenue and spend per head thus becomes impacted by these covers, or the lack thereof, as the “vast dinner party” concept dissolves until the awakening of a post-Covid world.
THE OPTIMISTIC SECTION Indeed, the hospitality industry is facing challenging times. Yet, there remain green shoots of hope derived from the plethora of innovation, adaptation and collaboration across the country’s spectrum of operators.
REGARD THE RESTAURANTEURS Chefs and independent restauranteurs across the country have been following new business models in developing innovations into a sustainable revenue stream. These developments have meant focusing on three priorities going forward: 1)
High-margin, popular and transportable produce and dishes
2) The reconfiguration of kitchens and service 3) Nouveau logistics Firstly, operators are reducing menu sizes, analysing their gross profit margin and reviewing best/worst sellers to refine their food operators. Taking inspiration from behavioural science, bars are also promoting higher-margin drinks, like cocktails, by “nudging” people towards purchasing these ‘top-of-the-line’ goods. Secondly, the drive for efficiency to bolster the bottom line, as well as initiatives and investments to lift sales, have had many operators reconsider underutilised space in their properties. Function rooms, cellars, outdoor areas, and nooks are being reviewed and refurbished to increase capacity and covers. Finally, restauranteurs have re-evaluated forgotten logistics in looking to the present day. Can they install a pizza oven? A bottle bar? What technologies can be adopted to further their development within their premises in this new normal? Whilst all these priorities are commendable, there are others that should be administered with caution. For example, one must be careful in using a tactic such as heavy discounting. This method is unsustainable, despite being an excellent foundation in getting customers back through the doors and beginning to break habits of eating and drinking at home. Indeed, while ‘Eat Out to Help Out’ is a good initiative (for most restaurants anyway), the wealth of eateries participating in the scheme dilutes the impact of a lone restaurant’s discount. Instead, the most innovative operators are enhancing and augmenting this deal with a twist of their own. For instance, the provision of heavier discounts on selected products and dishes, additional discount days and/or an extension beyond August, just to name a few. The impetus is on the restauranteur to not fall into complacency but evolve with creativity.
TAKEAWAY ANYONE? As we have seen, innovation and creativity thrive in a crisis. We simply need to adapt, invent and make do in response to this economic calamity. Things will get better. We will survive. Keep sharing stories of innovation, development, collaboration and invention to help as many businesses as possible endure the economic and cultural shock of the pandemic. In doing so, we will emerge leaner, stronger and more resilient in our return to success.
Bristol Hotels Reach 30% Occupancy In August Hotels in Bristol are operating at around one-third of their potential occupancy rates as they re-open following the Covid-19 lockdown. The Bristol Hoteliers Association (BHA), which represents 40 establishments, says it expects them all to have reopened by the end of the first week of September.
2020, re-opening has given everyone a great boost, and the positivity and spirit that the team has returned to work with gives me great confidence that we will continue to deliver exceptional guest experiences in a safe environment.” He said: “Guests typically are a little apprehensive coming into the hotel, but once checked-in, they quickly become accustomed to the new procedures and processes, and feedback across the board has been that they feel safe and are glad they made the effort to travel.”
year, Business rates cut for this fiscal year, and the Eat Out To Help Out scheme this month; these measures have all been a massive benefit to our businesses. “But there are huge fears within the industry for what happens when they end, or if we get a localised lock-down, as we have seen recently in other areas, like Leicester. “The government support will need to be extended to negate huge potential job losses across the sector.
The Bristol Hotel is one of 40 establishments which belong to the Bristol Hoteliers Association (BHA), which says it expects all its members to be open again by the end of the first week of September.
“While most hotels have re-opened, with the others opening soon, regrettably it has not been viable for some of them to do so with the same pre-Covid staffing levels.”
But while hotels are delighted to be able to open again – and the feedback from guests is positive – the BHA is warning that the industry is still in crisis.
He added that the restriction on gatherings to no more than 30 people has “decimated” wedding and conference bookings, which provide a vital source of income to many hotels.
General Manager Mark Payne said: “We are thrilled to have opened our doors again; having been closed for almost four months has been devastating for our team.
Raphael Herzog, BHA chair, said: “We are grateful to the Government for supporting us in some key ways in recent months, such as the furlough scheme for employees, which is currently due to run until October.
However, in the longer-term, bookings for 2021 suggest they will at least match the 2019 levels, as life slowly returns to pre-Covid ways.
“While we are aware that business levels are greatly reduced for
“We have also seen VAT reduced to five percent until the end of this
One of the latest to start welcoming guests back through its doors is the Bristol Hotel in Prince Street, which re-opened on Monday (August 17).
Reopen in Style with Simon Jersey
Mr Herzog said: “The Government needs to continue with the support they have been giving so far, so that business can have clarity and be able to make longer-term decisions, particularly around staffing.”
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
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.
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.
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.
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.
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.
CHEFSWEAR
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.
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.
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!
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
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.
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.
Charity Warns Lockdown Level Drinking Could Have Lasting Impact Lockdown and the impact of the coronavirus pandemic could have a lasting impact on drinking levels – and therefore devastating health consequences – for many people if action is not taken, warns charity Drinkaware. New research from independent alcohol education charity, Drinkaware, reveals that around two in five (38%) of people on furlough and a third (33%) of parents with at least one child under 18 are drinking more alcohol since the start of lockdown. This is significantly higher than the national average where, overall, more than a fifth (22%) of people in the UK – around 11.7 million – are drinking more since the lockdown began. The study, conducted by Opinium on behalf of Drinkaware, surveyed more than 2,000 people in the UK and is the latest in the charity’s research series into drinking behaviours. It also highlights that around three in ten young adults aged 18 to 34 (29%) are drinking at higher levels than when lockdown began. One of the top three reasons young adults give for drinking more is that they are feeling anxious. Among UK adults who drink younger generations are also more likely than the national average to be drinking alone when they wouldn’t usually. Among UK adults who drink, parents with at least one child under 18 are more likely than the national average to have had their first alcoholic drink earlier in the day, as well as drinking to cope with the day. Furloughed workers are more likely than the national average to be drinking on more days than usual and say they find it difficult to stop at just one drink. Drinkaware is urging people to look out for drinking triggers to help them cut back and is calling on government to raise alcohol consumption higher up its harm reduction agenda. Drinkaware Chief Executive Elaine Hindal said: “At a time when adopting a healthy lifestyle has never been
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more important, our latest research clearly shows certain groups of people are displaying worrying new drinking patterns during this very challenging time. “We’re concerned that, for a significant number of people, lockdown levels of drinking may become ingrained and hard to break. Drinking more, whether out of boredom or anxiety, can lead to devastating health consequences, both mental and physical, as well as an increased tolerance for alcohol, which can lead to alcohol dependence.” The data reveals that those who are drinking more are also more likely than the national average to display worrying drinking habits – drinking on more days than usual, having the first alcoholic drink earlier in the day, drinking alone, finding it difficult to stop at one drink or drinking to cope with the day – which could suggest possible alcohol dependence and have long-term implications for health. Elaine Hindal added: “It is crucial that alcohol is considered as a factor when the government is looking at tackling obesity. Alcohol consumption should also be looked at as a critical factor within mental health strategies, including for those furloughed by their employers and younger adults who may feel uncertain about the future, and for parents who are juggling work and family life. “The important thing to remember is that, if you or someone you care about is drinking more than usual at the moment, it’s not too late to cut down or find support to help you. Understanding what triggers you to drink more can help you avoid reaching for alcohol. Sticking to the low risk drinking guidelines of no more than 14 units a week – that’s about six glasses of wine or six pints of beer – is a good place to start to help you keep track.” Drinkaware has an online self-assessment (www.drinkaware.co.uk/selfassessment) that can help identify whether someone should be concerned about how much they drink.
Christmas Cancelled? – Brits “Cautious” About Retuning To “Normal” Lack of trust in other customers and those preparing food when dining out is keeping a vast majority of Brits at home. Research carried out by CGA for hospitality marketing specialists Down at the Social has revealed that 55% of Brits are remaining cautious about returning to ‘normal’ as they worry about their health (72%), a second peak of Covid-19 (78%) and going back into local lockdown (64%). However the 45% that have been out in the first four weeks since lockdown feel safe, and have in the majority repeated the experience. 1 in 6 of those who have been out multiple times have been out 4 or more times. The pub is winning out, followed by restaurants, with bars lagging behind and 40% with most people staying within 10 miles of home in a bid to avoid public transport and other risks. Only 2% admitted to travelling over an hour for food or drinks. It’s not perfect though as 36% of those that went out said they saw something that discouraged them from doing it again, and one third of visitors to premium venues have been put off by reduced menus. Rishi Sunak’s Eat Out To Help Out scheme hasn’t done much to bring the sceptics back to the market but consumers revealed that they are significantly less likely to visit venues that are not signed up. What’s more, 57% of consumers will still eat out at the weekend even if eating out Monday to Wednesday to qualify for the 50% off discount. Restaurateurs’ fears that the activity would promote the discount culture they desperately need to see the back of were proven to be well placed, as 43% said they only plan to visit places with offers or discounts. Bookings appear to be vital to driving consumer confidence, but 13% admitted to not turning up when they had made a reservation, with 62% of these admitting that they didn’t inform the venue. Reasons stated included, 1 in 10 admitting they for-
got and 13% said they were too nervous. Yet when asked about the booking experience many complained about having to download an app they didn’t want. Takeaways have remained popular with pizza coming out top followed by chinese. Top choices included: • Pizza • Chinese • Indian • Fish and chips • Burger • Kebab • Italian • Southern Fried Chicken • Thai • British Traditional • Sushi • Ramen • Lebanese When asked about the future only 33% feel they would attend a work Christmas party and 60% are not prepared to book tickets to bigger events like gigs or festivals until at least next year. Only 40% have booked a holiday and 44% see hols abroad as more risky, yet 39% still favour hotels over private accommodation (29%). Daisy Whitehouse, MD at Down at the Social, said; “It’s great to see that half of the country has made steps to returning to some level of norm in their drinking and dining habits and operators can rest assured that they are getting the safety measures right. But it is worrying that so many are still staying away. We can see that price is still a driver in the decision making process but safety remains the biggest concern as we worry about a second wave and local lockdowns. With a poor Christmas season on the horizon bars and restaurants are going to have to work hard to get people through the door at a time which is often their most profitable of the year.”
Tel: 01495 772164 I 07967 402995 www.shophygiene.co.uk
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Redundancies Set to Drive Surge in Settlement Agreements from employees being made redundant, it’s impossible to guarantee every redundancy will proceed without dispute. Naturally, the redundancy process can come with a lot of mixed emotions from both parties, so a settlement agreement will ensure you part company on certain agreed terms. Under these terms, employees will waive their right to bring any claims against their employer, which will save any long-running and unwanted legal disputes, at a time when businesses must focus on their own longterm stability and indeed, survival. Not only this, but settlement agreements ensure employees receive a fair financial package, higher than they usually would, which given the ongoing economic uncertainty, could make a big difference to their own personal situation.
AGREEING NEUTRAL TERMS The President of the Employment Tribunals, Judge Barry Clarke, recently said he expected an increase in unfair redundancy claims when the furlough scheme is finally phased out by October 2020. According to experts, this will lead to an increase in the use settlement agreements, as businesses across a range of sectors look to reduce the risk of tribunal claims, especially if something has gone wrong during the redundancy process. A settlement agreement is a legal contract between the employer and employee that some businesses are utilising when making workers redundant. Typically, a settlement agreement will offer the employee an enhanced redundancy package, allowing them to receive a payment higher than their contractual entitlement. In return, the employee agrees not to pursue against the employer, any claims they believe may have arisen during their employment, its termination or the indeed the redundancy process.
In some cases, there may have been a past incident that although addressed and resolved at the time, could resurface if the employee in question feels aggrieved at the prospect of redundancy. In this situation, the business may feel it’s necessary to use a settlement agreement to avoid the potential of a costly employment tribunal, where there’s a risk the employee is awarded significant compensation. However, before a settlement agreement can be arranged, its terms must be mutually agreed between the employer and employee and set out in the written statement agreement documents. With regards to the settlement payment, the agreement should also contain a clear breakdown of the payments which have been agreed and whether any of them are to be paid tax-free. Most settlement agreements will also include a confidentiality clause, which requires the employee to keep the terms of the agreement, the settlement amount and the reasons for the agreement confidential.
THE COSTS INVOLVED
HOW CAN IT HELP? Given the scale and speed with which many businesses will act, the potential for costly mistakes is huge and settlement agreements are a viable tool to resolve some of the challenges presented. Although businesses will hope for a straightforward and amicable split
In terms of how much a settlement agreement may cost a business, there is no set scale of payments, as the amount of any settlement payment depends on the circumstances of each case. There are several key factors to consider when deciding the amount, these include:
• How long the employee has worked for the business • The circumstances around why they are being offered a settlement agreement • How long it would take to settle the dispute normally • The potential liability/cost of having to defend the claim at a tribunal In addition to the cost of the settlement payment itself, it’s not uncommon for the business to cover or contribute to the individual’s legal costs, as they are required to seek independent legal advice on the terms of the agreement. This statutory requirement, set out in section 203(3) Employment Rights Act 1996, states the legal adviser must be named in the agreement and have relevant insurance to cover the advice given. This can vary between businesses, but the amount of this contribution is typically capped between £250 - £500, which should be outlined in a clause within the settlement agreement.
MOVING FORWARD POSITIVELY Given the ongoing uncertainty surrounding the Covid-19 crisis, the October deadline for furlough support is expected to unfortunately precipitate a wave of redundancies across all sectors. It will be a stressful time for employers and employees alike, especially as businesses face an uphill battle to maintain financial stability and secure their long-term survival. If your business is considering redundancies as part of a wider restructure, then it’s important to contact a team of experienced employment lawyers, who will advise you on how to proceed safely and effectively. About the author: Tina Chander is a partner at leading Midlands law firm, Wright Hassall and deals with contentious and non-contentious employment law issues. She acts for employers of all sizes from small businesses to large national and international businesses, advising in connection with all aspects of employment tribunal proceedings and appeals. About the firm: Wright Hassall is a top-ranked firm of solicitors based in Warwickshire, providing legal services including: corporate law; commercial law; litigation and dispute resolution; employment law and property law. The firm also advises on contentious probate, business immigration, debt recovery, employee incentives, information governance, professional negligence and private client matters.
Seafish To Host Industry Webinars Ahead Of New Consumer Brand Launch Businesses across the seafood industry are invited to join online webinars, hosted by Seafish on 27 August 2020, to find out how they can get involved in its new consumer marketing initiative. The public body that supports the UK seafood industry is preparing to launch a new consumer brand on 1 October, which will kick-start a 20-year drive to positively influence people’s attitudes towards seafood. ‘Love Seafood’ by Seafish will be introduced during the webinars, allowing businesses to hear from the Seafish marketing team on the initiative’s vision and strategy as well as the ways that businesses can get involved. Attendees will also get a first look at the brand’s visual identity. The campaign aims to engage consumers across the UK to connect with seafood, by promoting the great taste, variety of choice and convenience - all essential to enjoy a better life.
our new brand to have its debut to industry on our webinars, ahead of its consumer launch in early October. The webinars are open to all seafood businesses – from retailers to restaurants and fish and chip shops. We hope to get industry as excited about Love Seafood as we are.” “As we move toward a ‘new normal’, Love Seafood is an opportunity for the industry to engage more effectively with the nation and inspire the country to eat and enjoy more seafood. Our webinars will provide information on the tools that will be available to help seafood businesses make the most of the new brand. There are many ways for seafood businesses to get involved, including the opportunity to become a ‘Seafood Champion’.” Seafood businesses are encouraged to join a 45-minute webinar session on Thursday 27 August, either from 1200 to 1245 or 1530 to 1615. Registration is open now at https://www.eventbrite.co.uk/e/love-seafood-introduction-forseafood-businesses-tickets-116709466155.
Greg Smith, Head of Marketing at Seafish, said: “We’re incredibly excited for
South Oxhey’s Dick Whittington is National Finalist in The Great British Pub Awards Pub Hero The Dick Whittington in South Oxhey, Watford, is one of seven finalists in the Ei Publican Partnerships Pub Hero of the Year category of The Great British Pub Awards - Pub Heroes. Ashley OSullivan took over the Dick Whittington, as publican, in late January this year. The pub is a community pub through and through, and despite having been there for only six weeks when the country stopped and went into lockdown, Ashley continued to serve her community. Her first port of call was to organise a weekly takeaway service. Thursdays became Pie & Mash night and quickly became incredibly popular with the community. The enthusiastic uptake led Ashley to initiate a brunch offering to help local contractors who were still working in the area but struggling to find hot, substantial food while they were at work – especially with so many shops closed and queues to get into local supermarkets. Realising how essential this service was to the community, Ashley set up a GoFundMe Page to help raise money to fund the meals and buy essential items for anyone in need in the area. Ashley’s original target was £500 but she quickly raised over £1,300. With the help of her friend Jamie, Ashley used the funds to handmake and deliver 100 hampers packed with goodies to the elderly and the vulnerable members of the community shielding in the area.
Ashley, said: “The past eight weeks have been a whirlwind and definitely not what I had planned for in my first few months at the pub! But I wanted to help in any way I could, and lockdown actually gave me the opportunity to quickly get to know so many people in our community. I would say that was a silver lining. “After launching the GoFundMe page and realising the appetite to help others in our area, I set up a foodbank at the pub where locals could both donate items or collect them if they were in need and also a fruit and veg stall each week. They are both still up and running today, despite the doors to the pub reopening.” Ashley also continued to run online event and celebrations during the lockdown period. From hosting an online poker tournament to delivering cream teams on VE Day and Pie and Mash on St George’s Day, Ashley used her online network to successfully cultivate the feeling of community usually felt in the pub, virtually. The pub also gifted a bottle of wine to everyone on the frontline who were nominated by customers online during lockdown. Ashley continued: “We are now at the mercy of friends, family and our customers, to vote for us! Please get online, follow the link below, and vote for the Dick Whittington!” Voting Link: https://www.surveymonkey.co.uk/r/GBPA-Ei-Group The Great British Pub Awards Pub Heroes recognise and reward the incredible efforts by pubs during the COVID-19 pandemic. In spite of the lockdown and being forced to close their doors, many pubs remained at the heart of their communities, providing help and support in many different ways. With over 600 entries across fifteen categories, the shortlisted pubs will now face a public vote to be crowned overall winner. Each winner will be offered the opportunity to submit an application for up to £10,000 each to fund a business improvement or upgrade or to put towards a community project. Additionally, Coca-Cola will fund a further £1,000 donation to a local charity or good cause supported by each of the winning pubs.
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SLTA’s Response To New Statutory Guidelines For The Hospitality Industry The Scottish Licensed Trade Association (SLTA) has responded to the Scottish Government’s introduction of new statutory guidance for the hospitality industry including the mandatory collection of customers’ details and that there should be no background music or noise from TVs in hospitality venues.
for some a voluntary/staff non-intervention approach to the collection of customers’ details is no longer acceptable. Quite simply, there must be additional staff intervention and service restrictions if customers fail to provide their contact details. “There must be a level playing field for all, so that we don’t punish the many for the mistakes of the few.”
Colin Wilkinson, managing director of the SLTA, said: “The vast majority of responsible operators have already put in place more stringent measures to ensure the proper collection of customer details, and it is imperative that the whole industry now adheres to the new statutory guidance and the mandatory collection of customers’ details to avoid even further restrictions in operating.
Turning to the ban on background music, Mr Wilkinson commented: “We cannot underestimate the disappointment and concern for the future of the hospitality industry over the Government’s decision that there should be no background music or noise from TVs in hospitality venues.
“While a large number of businesses – national and independent – have chosen the provision of QR code-based systems to comply with Test and Protect this, as has been shown in a number of reported cases, has just relied on customers using the system with no insistence or intervention from staff to ensure that contact details have been properly registered. Likewise, simply providing a pen and paper for customers to sign without insistence or intervention by staff is no longer acceptable.”
“While the Government says that this is absolutely necessary, the views of some within the hospitality industry differ, and the SLTA, SBPA (Scottish Beer and Pub Association) and the Music Venue Trust are working together to provide evidence that this ban is counter-productive to what is trying to be achieved.” For information on mandatory collection of customers details click here. For information on the new statutory guidance visit https://tinyurl.com/y29qz979
Mr Wilkinson added: “The SLTA cannot emphasise enough that what is currently
Restaurant Hjem Wins Bronze at the VisitEngland Awards for Excellence 2020
Diners at a Northumberland restaurant can now boast that they’ve been enjoying a meal at one of England’s best. Restaurant Hjem, in Wall, was given a bronze-plated seal of approval at the VisitEngland Awards for Excellence 2020, which took place as an online event last night. (Aug 17). At the end of July, the fine dining restaurant was named as a finalist in the national awards, which recognise excellence across England’s tourism industry. Combining the best local produce with Scandinavian values and cooking techniques, Hjem has attracted food lovers from all over the North East and far beyond since its May 2019 opening thanks to its exquisite tasting menu and unique atmosphere. Restaurant manager, Ally Thompson, who runs the restaurant and adjoining pub, The Hadrian with her partner and Hjem head chef Alex Nietosvuori, ‘attended’ the ceremony from Hjem’s distinctive open plan kitchen thanks to the wonder of digital technology. Alex, and her sister Liza clinked their wine glasses as the results were announced and will now have to find a space in their foyer for Hjem’s
latest accolade.
Ally said: “We were delighted to have been shortlisted in these national awards alongside established and Michelin-starred restaurants, and we’re honoured to have been given the Bronze award. “The lockdown meant we weren’t able to celebrate our one-year anniversary in May, so I think we might be using this as a great excuse to have a bit of a belated party with everyone who has helped us realise our dream.” Entries in both The Good Food Guide 2020 and The Michelin Guide 2020 and crowd of rave reviews – including one from The Sunday Times’ Marina O’Loughlin – are among the achievements the couple have notched up since welcoming Hjem’s first diners. Ally added: “We always wanted Hjem to be a destination restaurant, offering a food experience people were willing to travel for, and ensuring we showcase the very best of Northumberland produce is a big part of that. “We’re really thrilled to be given this recognition by the VisitEngland judges and look forward to welcoming more and more visitors from all over the UK and beyond.
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Serving Up an Innovative Approach to Hospitality by Victoria Buchanan, Executive Creative Director at Tribal Worldwide (www.tribalworldwide.co.uk) Covid has transformed the hospitality industry this year, with customers confined to their homes and premises forces to shut up shop for the health of the entire country. In the midst of it all, hospitality businesses have adapted quickly – from offering accommodation to NHS staff to providing takeaways for the first time. And these changes are just the beginning. As we’ve seen lockdowns gradually easing, and diners, drinkers and holidaymakers take tentative steps towards pubs, restaurants and hotels, the customer experience has evolved. The hospitality industry of 2020 is almost unrecognisable compared to 2019 – and there have been some fantastic examples of innovation already appearing as the industry adapts.
ADAPTING TO THE ‘NEW NORMAL’ We’re starting to see the beginnings of a hospitality uptick. Volumes of diners are increasing with the government’s Eat Out to Help Out scheme, and hotels in the UK are quickly hitting capacity as people make the most of the summer. Here are some of the best adaptions and innovations I’ve seen so far in the industry: • AB-InBev started planning for lockdowns early in the year, shifting its production from kegs to cans and bottle in anticipation of pub closures. This has helped them to meet the expected need for supermarket stock, ensuring alcohol didn’t go the same way as toilet paper at the start of lockdown. • One 3-star restaurant has reopened with a reduced menu. Focusing on providing the experience that has been missing in lockdown, the restaurant is only offering a tasting menu and a selection of its top wines, but demand is as high as ever. Could this be the future of fine dining? • A hotel near the coast transformed its under-used car park into a makeshift outdoor club, resulting in a queue down
the street. Other pubs and restaurants are also now starting to look at how to make events happen and how to best use their extra space in a safe way. • Another brewery decided to offer customers the opportunity to book a lorry-load of beer delivered to their house. A 20-minute timeslot brought the alcohol to the consumers at a time when they were unable to physically go into a pub. We’ve also seen so many companies offering simple solutions, from home meal-kits, to digital menus and inapp ordering, as well as the new experience of universal table service. The industry is also fully embracing capacity planning, and in some cases combining the technology with track and trace – like the CAPP Assist app.
THE FUTURE OF HOSPITALITY The industry is now facing a unique opportunity to pilot new services and develop new offerings. And as we head into the future of hospitality, there are two key themes leading the way – collaboration and technology. While the future is looking brighter, the future of hospitality is still precarious in a lot of ways. One of the most important elements of rebuilding the industry is sharing knowledge and collaborating. For example, while some restaurants are using in-app ordering, consumers don’t want an app for every different restaurant. The solution is a universal app that multiple restaurants can use – but this means collaboration. The other key factor is technology. In a way, we’re lucky we now have the technology to overcome some of the challenges the industry is facing, and that offers new potential. For example, hospitality is currently seeing more customer data than it has had before, and we can use the insights to support building the industry back better than before. The hospitality industry plays a significant role in UK communities, and for the sake of the public, we need to rebuild successfully. In order to come out of Covid successfully, the customer experience must stay at the heart of everything. While hospitality may still have somewhat of an uphill struggle, now is the time to embrace new opportunities – transforming, reinventing, and adjusting – for the sake of the customers and the business.
Pubco’s Respond To Local Lockdown Measures In Greater Manchester Greater Manchester’s biggest breweries and pub chains have issued as plea urging customers to behave responsibly as the region’s local lockdown measures continue.
This unprecedented joint statement has been backed by the Mayor of Greater Manchester, Andy Burnham, and Sacha Lord, Night Time Economy Adviser:
The government announced that restrictions on social gatherings will continue for at least another week, banning people from meeting members of other households indoors – including inside pubs and bars.
Andy Burnham, Mayor of Greater Manchester said: “I have called for the safe return of the pub and hospitality industry and I welcome the fact that the majority are complying with all the Government Guidelines, but the majority are being let down by the minority who are not taking the regulations seriously. I am happy to support the sector but we do need the whole industry to step up.
Groups of up to six people from any number of households – or larger groups from no more than two households – are still allowed to socialise outdoors, including beer gardens and restaurant terraces. In a Joint statement on behalf of Admiral Taverns, Greene King, Hydes, Joseph Holt Brewery, JW Lees, Marston’s PLC, Punch Pubs & Co., Robinsons Brewery, Star Pubs & Bars and Stonegate Pub said: “The COVID-19 pandemic has given us all a new set of responsibilities. They are responsibilities that we all take incredibly seriously and we know that we all have an important role to play in ensuring the virus is controlled in Greater Manchester and beyond. “It is vital that the trade and all industry stakeholders continue to follow the Government guidance on measures to restrict the spread and keep venues safe. In particular we continue to support the track and trace measures in collecting customer details every time that they visit a pub wherever possible. “We also call on the public to accept their role here too, working with pubs, bars and restaurants in following guidance put in place, respecting staff and providing their contact details in support of track and trace. It is in everyone’s best interests that we continue to act responsibly and restrict the virus wherever we can.”
Ei Publican Partnership Support Now Tops £32.5+ Million Ei Publican Partnerships, the leased and tenanted division of Stonegate Pub Company, has further extended the support for its tied publicans operating on substantive agreements, announcing further subsidised rental payments of 40% for the month of September. This takes its overall support package to in excess of £32.5 Million during the COVID-19 pandemic. This support follows the granting of 100% rent credits between April and June for publicans who did not qualify for Government grants and trade credits of either 75% or 50% for those who received Government grants of £10,000 or £25,000 respectively. To further support publicans on re-opening their business all publicans on substantive agreements received a 75% rent credit in July and 50% in August. Proportionate credits have also been applied to tie release fees and fixtures and fittings rentals for the entire 6 month period. Ei publicans are now also benefitting from some special promotional pricing on wines, spirits and minerals which will help to grow sales and margin. Nick Light, MD of EiPP said, “We know from our discussions with our publicans that our support, and that provided by the Government, has made a critical difference to cash flow and given publicans the initial confidence to reopen into an uncertain, socially distanced market. About 96% of our publicans are trading and we continue to support the increasingly few pubs who have so far been unable to do so, primarily as a result of their trading format. “We have been enormously impressed by the determination shown by our publicans to attract customers safely back into their pubs and bars and have been encouraged by initial trading levels. Good weather and the popularity of the Eat Out To Help Out scheme have undoubtedly helped, and those making the most of their outdoor areas seem to be reaping the benefits. We do not under estimate the ongoing challenges that the industry is facing however and we remain committed to working closely with our publicans as they navigate their way through the ongoing uncertainty.”
“I am also asking the public to continue to follow the guidelines that are in place to keep them safe. Most people are doing so, but some are not and I urge those people to think twice. If you get Coronavirus, you may not know, and spread the infection further in your home and your community. “We are all adjusting to a new situation, and I know it is difficult, but now is not the time to give up. We must all work to reduce the rates of infection within our city-region.” Sacha Lord, Night Time Economy Adviser for Greater Manchester, said: “The public must play their part in helping to stop the spread of Coronavirus. It is on us to respect social distancing, track and trace and all of the measures that are in place to keep us safe. While some may feel that they aren’t in the ‘at risk’ age group, it is their family and grandparents at home who they are putting at risk and I urge them to consider that when planning a night out with large groups. “The majority of venues are working extremely hard to keep customers and staff safe, and I thank them for that. It is only by working together that we can overcome this devastating time for the sector.”
CMA Investigates Marston’s and Carlsberg Proposed £780m Merger The UK’s Competition and Markets Authority (CMA) has launched an inquiry into the proposed joint venture between Carlsberg UK and Marston’s over concerns of lessening competition. The two brewers agreed a deal in May to merger Marston’s brewing arm with Carlsberg’s UK division and create new a joint venture. However, the Competition and Markets Authority has announced it has begun a formal competition enquiry into the merger and invited comments from interested parties.. A phase 1 investigation has been launched into the merger as the competition body will consider whether the deal constitutes a relevant merger situation under the provision of the Enterprise Act 2002. The CMA will be looking into whether the merger will result in a “substantial lessening of competition within any market or markets in the UK for goods or services”. The competitions body will consider whether the deal constitutes a merger under the Enterprise Act 2002 and, if so, if it could be expected to lead to “a substantial lessening of competition within any market or markets in the United Kingdom for goods or services”. The invitation to comment is open until 2 September, with the deadline for the phase 1 decision and whether to launch a more indepth ‘phase 2’ investigation by 19 October. Responding to the decision by the Competition and Markets Authority CAMRA Chief Executive Tom Stainer said: “CAMRA is pleased that the Competition and Markets Authority has listened to our calls and opened an initial investigation into the proposed Carlsberg Marston’s Brewing Company. “We will now be asking the CMA to move to a full investigation, given our serious concerns about anti-competitive effects of the Joint Venture, including market foreclosure for small brewers, which will reduce choice for beer drinkers and pub-goers. “This is why the CMA must make sure that any merger does not stifle fair competition, access to market for brewers, and ensure decent consumer choice of beer in pubs up and down the country.”
WTTC Calls for Government Leadership to Save the Travel & Tourism Sector 22
CLH Digital
Issue 20
According to WTTC’s 2020 Economic Impact Report, during 2019, Travel & Tourism was responsible for one in 10 jobs (330 million total), making a 10.3% contribution to global GDP and generating one in four of all new jobs. Moreover, it is one of the most diverse sectors, employing people from all socio-economic backgrounds regardless of age, gender or ethnicity, and includes 53% women and 30% youth employed across the sector.
Despite Travel & Tourism’s crucial importance to the local and global economies, WTTC is gravely concerned there is no clear or internationally coordinated effort to protect this uniquely exposed sector. Gloria Guevara, WTTC President & CEO, said: “As the Travel & Tourism sector buckles under mounting pressure, and the global economy struggles to survive, we have to ask – who is in charge of getting us out of this crisis and will lead the world to save the jobs and secure the futures of the many millions of people globally? The World Travel & Tourism Council (WTTC) has urgently called on the UK government for strong leadership and unprecedented international collaboration, to save the struggling Travel & Tourism sector and recover the millions of jobs already impacted. Over 100 of the world’s major travel and global business leaders, from major airlines, airports, hotels, tour operators and travel companies, have backed the unprecedented move. The industry leaders signed and sent the letter, which called for urgent coordinated action, to UK Prime Minister Boris Johnson and six other Heads of State of the G7* group of countries, as well as Australia, South Korea and Spain, the world’s major source markets. The letter called on the UK’s leadership during these critical times and was also sent to Keir Starmer and other such international opposition leaders, highlighting the non-partisan nature of the crisis. WTTC, which represents the global Travel & Tourism private sector, says political leaders of these major powers must step forward to save the global economy, and support the recovery of the hundreds of millions of jobs already impacted. If the global leaders fail to come together, WTTC anticipates irreversible damage to the Travel & Tourism sector. Furthermore, as the crippling travel restrictions remain in place, the number of jobs losses around the world will continue to increase.
“We have reached a stage where critical action is urgently needed. While we recognise each country must protect their own citizens and the priority to date has been domestic matters, any measures taken in silos moving forward will only worsen the plight of millions of ordinary people. “We need to transcend politics and put the millions of livelihoods, which have been affected by COVID-19, front and centre. From cabin crew to hotel staff, travel agents to call centre agents, waiters to housekeepers, receptionists to drivers, hotel managers to chefs, and the many more unsung heroes who depend on a thriving Travel & Tourism sector. “The voices of ordinary people must be heard, and we are calling on them to let world leaders know, in no uncertain terms, that the time for action is now. “This is not a binary solution or a choice between health on the one hand, and jobs, the economy and travel on the other. We can make strong progress on all these fronts if we follow the expert advice from science and learn from the past and positive experiences of others. “WTTC and the other signatories of the letter, sent to the leaders of the world, are committed to working together to help resolve the worst crisis of our generation, and bring back the millions of jobs impacted. However, the private sector cannot do this alone. “History teaches us the road the recovery can be either long and painful, or shorter and less devastating. During the 2008 financial crisis,
strong global leadership, and public-private collaboration, enabled us to recover in shorter timeframe. We cannot see the same collaboration amongst today’s leaders. We must restore the confidence to travel and put our people back to work to rebuild the global economy.
“It is vital that the leaders of these countries come together and prioritise rescuing the world from this unprecedented crisis, by acting in an effective and coordinated way to bring back more than 120 million jobs and livelihoods affected.” In the letter, WTTC has identified four measures which need concerted international framework and leadership to combat the coronavirus: 1.Wearing a mask: This should be mandatory on all modes of transport throughout the entire traveller journey, as well as when visiting any interior venue and in locations where there is restricted movement which results in close personal contact and required physical distancing cannot be maintained. According to medical evidence, such measures can reduce the risk of the spread by up to 92%. 2.Testing and contact tracing:We need governments to invest and agree on extensive, rapid, and reliable testing, ideally with results available in as quick as 90 minutes, and at a low cost, before departure and/ or after arrival (symptomatic and asymptomatic would-be travellers), supported by effective and agreed contact tracing tools. The application of one or multiple tests, with the second after five days, will help to isolate infected people. 3.Quarantine for positive tests only: Quarantine for healthy travellers, which only serves to damage the economy, should not be necessary if testing is in place before departure and/or on arrival, and effective containment measures are taken five days later. This can replace blanket quarantine in a more targeted and effective way significantly reducing the negative impact on jobs and the economy. 4.Reinforcing global protocols and standardise measures: The adoption of global health and safety protocols will help rebuild traveller confidence and ensure a consistent, coordinated and aligned approach of the travel experience in addition to significantly reducing the risk of infection. We also support the Public Health Corridor Concept which promotes a clean and safe end-to-end journey. WTTC research has shown that even a modest resumption of travelling can have massive economic benefits and bring thousands of desperately needed jobs back; providing a critical boost for the struggling Travel & Tourism sector and generating desperately needed GDP for economies left floundering after being struck by the pandemic.
Take a Fresh Look at the UK’s Best-Selling Pork Snacks small batches to be the ultimate pork scratching! This pack had the highest purchase intent of any pack in the consumer research and promises to become a topseller. Pack sizes and RRP: 65g RRP £1.49 / 40g RRP £1
‘Original Scratchings’ – MR PORKY’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 unique, triple-cooked recipe is unchanged and packs retain their distinctive gold look. Pack sizes and RRP: 65g RRP £1 / 6pk (6x16.5g) RRP £2 Tayto, the UK’s leading supplier of pork snacks1, has announced a refresh of all its brands with new-look packaging plus some exciting new products and formats. Matt Smith, Marketing Director for Tayto Group (who own the top three pork snacks brands) says: “Pork snacks have seen a resurgence and are growing almost three times faster than the market2. Undoubtedly some of this growth has been due to lockdown, as people have looked to ‘take that pub taste home’, but we have uncovered some longer term consumer attitudes during our two years of extensive research that has guided our range refresh.” Smith continues, “Our research has exploded a number of myths about pork scratchings. Firstly, whilst pork scratchings are inextricably linked to the pub in consumers’ minds, less than a third buy or consume pork snacks in licensed venues with over half buying in supermarkets and over 20% in convenience stores3. The historical link to pubs does however point to a clear merchandising principle - with 83% of pork snacks being consumed with a drink4, hanging a clipstrip of pork scratchings next to BWS will capture incremental sales. Scratchings are a ‘must-stock’ item as pork consumers really love the unique taste of scratchings and 19% of consumers will not buy another product if a pork snack isn’t available5. Another interesting insight was that pork snacks are not just
eaten by men - 44% are consumed by women6.” Based on this consumer research, Tayto have focused on modernising the range to ensure it remains relevant to both existing and new consumers whilst preserving the proven, time-honoured taste and craft so beloved by generations. The new pack designs have broader appeal and the range includes new products and formats but is underpinned by award-winning recipes and traditional cooking methods using the finest ingredients and signature seasonings. Matt explains, “This refresh ensures that these uniquely British snacks appeal as much to the younger consumers entering the pork snacks market as they do to our loyal consumers who have been life-long scratchings fans. Our research showed that the updated designs perform strongly with all groups, delivering increased purchase intent across the range and promising a sales boost for retailers.” Producing mouth-watering scratchings since 1960, Mr Porky is No. 1 brand, with a 44% share7 and is going from strength to strength, growing at 5.1% YoY7. The new Mr Porky range now comprises of three products:
‘Mr Porky Hand Cooked Scratchings’ - A NEW PRODUCT With a delicious Great Taste 2 Star award-winning recipe, this new, premium product is hand cooked in
‘Crispy Strips’ - THE LIGHTER PRODUCT WITH UPDATED PACKAGING. This Great Taste award-winning pork snack has a lighter bite designed to attract new, younger consumers and create new pork snacking occasions. Pork scratchings tend to be consumed in the evening, especially at the weekend, so this lighter eat opens up daytime and on-the-go snacking without compromising on the crunch and taste of a scratching. Pack size and RRP: 35g RRP £1 Tayto also boasts another Great Taste 2 Star award winning brand - Midland Snacks - which is delivering outstanding growth at +28% YoY8 . The pinnacle of the traditional scratching, this is ultimate pub snack and is Tayto’s best-selling pubcard! These finest quality, traditional pork scratchings are hand cooked to taste as good as they look - with a traditional crunch and flavour that creates that special pub feeling which has stood the test of time. The updated packaging retains a traditional look that showcases this much-loved, artisanal British delicacy. For those looking for a lighter alternative to a traditional scratching, Tayto’s The Real Pork Co. offers consumers and retailers the opportunity to widen their meat snacking repertoire. By double-cooking the finest rind - by hand - in small batches, The Real Pork Co. has created snacks with all the taste of a scratching but with a lighter texture. Crunch is the lightest eat – a
delightfully airy pork puff. Crackling is a modern twist on a scratching but with a lighter, bubbly texture opening up pork snacking to those who are looking for an alternative to a traditional scratching. Both are smothered in a mouth-watering seasoning with no nasties (free from artificial flavours, colours, MSG and gluten). The new-look, premium packaging has been specifically designed to target younger, more affluent consumers who are looking to expand their snacking horizons.
MERCHANDISING ADVICE Pork scratchings are synonymous with the pub and really are the ultimate pub snack. With 83% of pork snacks being consumed with a drink4 they are a ‘must stock’ item. Matt explains, “As licensed venues begin to rebuild their trade, maximising the revenue from each customer is vital. Adding a bag of scratchings to a drink can deliver around 50p per transaction - and they are VAT free! To maximise sales, pubcards should be prominently displayed behind the bar and Tayto can also supply bar runners and beer mats to help prompt customers to purchase. Given that space is at a premium in many bars, stick to proven brands such as Mr Porky - the nation’s favourite - and our best-selling pubcard - Midland Snacks Traditional Scratchings.” The new range will be rolling out across On-trade, all major mults and Convenience over the next few weeks. The packs may look different, but the terrific taste and quality aren’t changing – that unique taste can be passed on to generations to come! Sources: 1. IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | 67% brand share | MAT to 170520 2. IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | Pork Snacks +7.1% vs CSP +2.6% YoY | MAT to 170520 3. Norstat | Online panel | 4,009 pork snacks occasions | Venue bought or eaten | 29.5% Licensed, 51.2% Supermarket or superstore, 21.7% Convenience store | Jan 20 4. Norstat | Online panel | 4,009 pork snacks occasions | 83.1% consumed with a drink | Jan 20 5. Norstat | Online panel | 4,009 pork snacks occasions | Shoppers in Supermarkets, Convenience, P&T, Discount stores | Jan 20 6. Norstat | Online panel | 4,009 pork snacks occasions | 43.6% female | Jan 20 7. IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | MAT to 170520 |44.4% brand share 8. IRI Market Place | Total GB | Total pork Snacks | Value | MAT to 17 May 20
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Merchandising Tip Snack sales increase by up to 80% when they are made more visible4 so stock our best-selling pubcard.
24
CLH Digital
Issue 20
The Ice-Cool Swedes Are Right-Says Wetherspoon Chairman Tim Martin The debate about Covid-19 has created fireworks and polemics between stay-insiders who, as commentator Christopher Snowdon has said, “consider any relaxation of lockdown as tantamount to genocide”, and lets-go-outers, who laud Bjorn Borg, Volvo, ABBA and the more relaxed Swedish approach to the virus. The public is intelligent and understands, to paraphrase Leonard Cohen, that both sides cannot be wrong. The truth is out there somewhere, but is hidden in a fog by a lack of reliable information – and by political and tribal conflict in which heavily doctored evidence has become the norm. A volte face by the advisory committee Sage, and the government, has added to the confusion. Sage said in March that it “was unanimous that measures seeking to completely suppress the spread of Covid-19 will cause a second peak”. The committee and the government nevertheless u-turned and sought to suppress the virus, following the publication of disputed research by Imperial College which, according to the Swedish epidemiologist Johan Giesecke, was deeply flawed and “changed the policy of the world”, leaving the Swedes in isolation. Professor Giesecke highlights three fault lines with Imperial’s research: it wasn’t published “which is normal scientific behaviour”, it wasn’t peerreviewed “which is also normal behaviour”, and, most importantly, it greatly overestimated the severity of the infection by “underestimating the proportion of very mild cases.” The UK public’s perplexity was further exacerbated by exhortations to “follow the science” – falsely implying that disputatious scientists had
sunk their differences on the subject and were all promoting the same path. As anyone running a business knows, experts and scientists promote all sorts of conflicting opinions and the true gift of leadership is to use common sense and debate to sift the wheat from the chaff. The same applies to politics: to govern is to choose, according to the political adage. Thus many of us, supported by most world governments, followed the science and bought diesel cars – only to discover, after a few decades, that the science was cobblers. Indeed, “following the science” has been particularly hazardous in the pseudo-medical area of dietary advice, for the last half century at least. The main advice since the 1970s, swallowed whole by most commentators, academics and the medical profession, has been to avoid or minimise consumption of butter, cheese, eggs and full fat milk – unfortunately, it would seem, that advice has turned out to be utter cobblers too, as most people now know. There has also been a consensus of medical advice that heavy exercise, let’s say a daily five mile run, is healthy, but that also turns out to be untrue for many people – a daily stroll may well be healthier, after all, it seems. Risking opprobrium from what comedian Ricky Gervais calls the “outrage mobs”, many observers believe that the Swedes and let’s-go-outers are now building a winning position in this fractious debate – not through debating prowess or slogans, but because they’re right. Sweden itself, having avoided a lockdown, is doing well, perhaps better than the UK, Spain and France – and the serious repercussions of the virus there appear to be on the wane.
Conversely, Singapore is far more densely populated, yet has had lower fatality rates. So an explanation based on population density makes no sense. Swedish epidemiolists, like Johan Giesecke and Anders Tegnell, supported by an impressive cast of academics in the UK, the US and elsewhere, have argued that following the science means protecting the old and vulnerable, washing hands and social distancing – measures for which there is clear scientific evidence. There is no evidence, they say, that lockdowns work – when you lift the lockdowns, the virus resumes its course, which is mild or asymptomatic in most cases. Indeed this prediction may explain a resurgence of cases in Australia and New Zealand, once restrictions were lifted. However, lockdowns invariably cause massive collateral damage, devastating economies, inducing mental illness, reducing treatments for serious conditions and interrupting education. In addition, if you suppress the virus in one country, as New Zealand has, the Swedes say, you must keep your borders closed indefinitely, which is not a practical proposition for a successful economy. So for many of us, it seems likely that the ice-cool Swedes, who kept their heads while others were losing theirs, are right. However, as pragmatists, we don’t blame the government for getting it wrong in backing the Imperial College horse, under the most excruciating pressure. Ironically, since lockdown has ended , we’ve broadly followed a course the Swedes have advocated all along.
Stay-insiders counter that Sweden’s relative success is due to a less dense population.
As in medicine, business, sport, war or any other field of human endeavour, it’s easy to make the wrong move and it’s essential to zig zag to the right conclusion.
However, the US and France both locked down and both are far less densely populated than the UK, yet the severity of their experience with Covid-19 has been similar to ours.
Most let’s-go-outers believe that the government zigged in the wrong direction during lockdown – so now it’s time to zag. Eventually, the fog will lift and we’ll know for sure who’s right.
Join the CAMRA Podcast Team at the Virtual Great British Beer Festival The hosts of the CAMRA podcast Pubs. Pints. People. will be joining the virtual Great British Beer Festival, taking place from 11-13 September. Alongside a packed schedule of expert-led beer tastings throughout the weekend, festival-goers will be invited to tour hop farms, working maltings, orchards and breweries at their leisure. They can then join live Q&As throughout the weekend to learn more about how their favourite drink is made, hosted by the podcast host trio, Katie Wiles, Ant Fiorillo and Matt Bundy. The new CAMRA podcast dives into different topics relating to the beer and pub world each week, interviewing key leaders in the industry. Season 2 returns on the 22nd of September, following the virtual beer festival. Listeners can join the hosts in the following Q&As: • On Friday 11 September, Katie Wiles will chat with Little Pomona Orchard to discover what it takes to run a successful cider apple-producing orchard • On Saturday 12 September, Matt Bundy will speak to Crisp Malt to answer all questions about one of the key ingredients in beer • On Sunday 13 September, Ant Fiorillo will chat to Charles Faram Hop Farm to answer questions about growing and harvesting hops
Each session will run from 6-7:30 pm and will be accompanied by a video tour of each location. Live tastings will run each day from 2 pm – 9:30 pm, led by experts such as Roger Protz, Cheryl Cade and Adrian Tierney-Jones. Tickets retail at £46/each and include a 2020 festival glass and 11 beers to participate in two of the tasting sessions. These include an ‘introduction to beer’ session, which will feature some of the category winners from last year’s Champion Beer of Britain competition, and an additional six beers for an indepth tasting of a specific style of their choice. These range from a special American beer range to bitters, goldens, dark brews and more. Over half of the tickets were sold out within 24 hours, but organisers have worked hard to ensure all tastings are still available, with ticket sales closing on 28 August. Festival organiser Catherine Tonry says: “It’s fantastic to have these Q&As lined up throughout the weekend to allow festival-goers to not only taste great beers, but also learn a bit more about what it is that’s in their glass!” For more information and to purchase tickets, visit https://virtual.gbbf.org.uk/
European Coffee, Tea & Soft Drinks Expo Co-Locates With HRC European Coffee, Tea & Soft Drinks Expo co-locates alongside Hotel, Restaurant & Catering (HRC), International Food & Drink Event (IFE), IFE Manufacturing Solutions, The London Produce Show and Festival of Enterprise at ExCeL London in March 2021 bringing the entire food, drink and hospitality supply chain together to act as launch pad for the recovery ahead. London, 11th August 2020, European Coffee, Tea & Soft Drinks Expo, the only hospitality industry show 100% devoted to the profitable service and sales of coffee, tea and soft beverages has announced it will take place over three days from 22-24th March 2021 at ExCeL London, joining forces alongside Hotel, Restaurant & Catering (HRC, and formally Hotelympia), The International Food & Drink Event (IFE), IFE Manufacturing Solutions, London Produce Show and Festival of Enterprise. These co-located events will be the first, large scale gathering for the community following the pandemic, bringing the whole food, drink and hospitality industry together and will play a big part in helping to galvanise it for the recovery ahead. Quinic Events, organisers of European Coffee, Tea & Soft Drinks Expo and the long established global exhibitions company Montgomery Group, organisers of HRC and IFE are forming a joint venture and will be working closely together on a powerful integrated marketing campaign to co-promote the complementary events to maximise the attendance of food and drink industry buyers from the UK and overseas.
John Bednall, CEO, Quinic Events, the organisers of European Coffee, Tea & Soft Drinks Expo, said, “Colocating European Coffee, Tea & Soft Drinks Expo with HRC and IFE, along with the London Produce Show, Festival of Enterprise and IFE Manufacturing Solutions will provide the industry with an event that will deliver solutions from the entire food, drink & hospitality supply chain, from start-ups to the best known brands. This is a ground-breaking move. HRC and IFE are both long-established and leading events for the food and hospitality industries with a total combined attendance of over 45,000 when last held. European Coffee, Tea & Soft Drinks Expo, will run in its own clearly designated and distinctive zone, will retain its unique soft beverage focus and identity, and add an exciting new dimension to the overall offering.” Lori Hoinkes, MD, Montgomery Group said, “In such difficult times, it is crucial that businesses have every resource available to help them be successful. By co-locating six shows together, visitors can now test, taste and source products and services that meet multiple needs of their business from all areas of the supply chain. This, combined with an extensive seminar line-up and inspiring trend trails, means business owners will have the best opportunity to prepare for the year ahead and exceed expectations.”
European Coffee, Tea & Soft Drinks Expo, 22-24th March 2021 at London’s ExCeL centre – ALL FREE TO ATTEND https://www.european-coffee-tea-soft-drinks-expo.com/
Technology and Software
Issue 20
CLH Digital
27
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
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CLH Digital
Issue 20
Technology and Software
How Apps Can Serve The Hospitality Industry In Recovering From Lockdown By Jeremy Nicholds, CEO of Judopay, sector now operates is very different to what we were used to seeing prior to COVID-19.
THE IMPORTANCE OF PAYMENTS IN REOPENING HOSPITALITY Not only does reopening hospitality help make everyday life more enjoyable for everyone but it helps a large portion of the public get back to work. However, the safety of staff and customers is paramount and should be a core component of recovery plans as businesses get back on their feet. With that said, payments are playing a vital role in this and we are seeing payments technology being implemented in new and unique ways to make the hospitality sector as safe as possible. One such technology is app-based commerce, which allows businesses to interact with customers in ways that minimise physical human contact. We have already seen a huge uptake in this technology, as we increasingly adapt to this new normal.
APPCOMMERCE AS THE WAY FORWARD Throughout the pandemic, contactless card payments have been emphasised as a useful form of payment for reducing human interaction and contact points from which the virus can be spread – such as PIN pads. Earlier in lockdown, the contactless payment spending limit was increased from £30 to £45 in the UK to reduce the amount of cash being passed around the population. The United Kingdom is slowly emerging from lockdown to a rapidly transforming new normal. Across the nation, many businesses are resuming with operations and trading where possible, following the reopening of the hospitality sector on 4th July. However, the way the
The UK government is also now encouraging the use of contactless payments in the hospitality sector for the same reasons. However, there is a big part of the solution that the government may have overlooked that can help hospitality businesses meet these guidelines with even
greater ease – app-based commerce.
THE BENEFITS OF APPS Apps provide a whole host of benefits and are the perfect tool for not only minimising contact, but also ensuring customers are contactable at a later date, if needs be. While contactless payments eliminate the need for customers to pay using cash, or touch PIN pads, apps can minimise human interaction at the point of sale whilst still providing businesses with ways to engage the customer. This is because they enable customers to order ahead or at the table, meaning they do not need to leave their seats at all or interact with staff face-to-face. In fact, we recently spoke with members of the public to find out what they thought about using order & pay apps. When it comes to ensuring that customers are contactable, apps and e-wallets have a real advantage over traditional card-based transactions and anonymous cash payments. With the right permissions, they allow companies to store data about who has attended an establishment at a given time, enabling them to know whether a customer was present while a person known to be carrying the virus was in the vicinity.
OPERATING IN A NEW NORMAL With hospitality reopening up and down the country, we’re seeing app-based transactions really skyrocketing. It’s promising that there are increasingly more businesses and consumers expressing an interest in this type of payment method. The Young’s pub KFC and Caffè Nero app are leading examples of how to put apps to work for your business. For more information, please visit: https://www.judopay.com/solutions/mobile-payments
Create a Unique Brand Identity and Enhance your Customers’ Experience with Ambimedia Audiovisual Solutions Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands.
ENHANCING OUTDOOR SPACES In order to enhance outdoor areas in pubs and restaurants, we have provided solutions including outdoor high brightness TV’s, outdoor sound systems and extended WIFI and CCTV networks. Whilst the future of how venues can operate indoors is unknown, enhancing outdoor spaces has been a key area of growth within the industry.
HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further, providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.
their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information.
DIGITAL MENUBOARDS & DIGITAL SIGNAGE
Ambimedia Ltd, 62 Oadby Drive, Hasland, Chesterfield, S41 0YF
Our award winning digital menuboard solution allows customers to instantly manage content on
T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org
Technology and Software
Issue 20
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
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28
CLH Digital
Issue 20
Hygiene and Infection Control
EAIS - The Ideal Solution
EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face. We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perforated & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and trolleys, allowing us to accommo-
date urgent next day delivery requests if required.
In addition to standard products one of our strengths is our flexibility. Our on-site in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered. As well as supply only we can also offer an efficient and economical installation service with our highly experienced and qualified teams of fitters. For more information please visit our website – www.eais.co
Safe Distance Signage from Amenity Warehouse East Anglian Installation Systems Ltd
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.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Their extensive range addresses the operational needs of hotels, restaurants and bars – including queue management, guest movement and customer reassur-
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
Tel: 01553 765205 Fax: 01553 768464 www.eais.co Tel:
rer and Supplier of products products supplied both to the Foodservice EAIS is a leading Manufactu Manufacturer re looking for only meet the customer’s demands, but their expectations as well. Whether you a are storage shelving, rracking acking systems and trolleys, trolleys, or healthcare healthcare shelving and medical ttrolleys rolleys or food storage bespoke design p roducts. EAIS will be your Ideal Solution. Solution. even bespoke products.
East Anglian Installation Systems Ltd
EAIS Ltd @EAISUK
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East Anglian Installation Systems Hardwick Norfolk m, sOldmedow Oldm O Road, Ha rdwick Industrial Estate, King’s LLynn, ynn, No r folk PE30 4JJ
Keep guests and people safe, one surface at a time ouch - The Most Innovative EnSURE™ T Touch ATP Verification ATP Cleaning C Verification Ver er System Helps Y You: ou: Track T rack cleaning ef efforts forts and verify effective. they have been ef fective.
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effectiveness. V erify if hand-washing h hand-w d effectiveness. Verify
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hygiena.com/hospitality
Hygiene and Infection Control New Insect Prevention Air Curtain Astreea - The Pedal Hand Sanitiser Issue 20
JS Air Curtains is launching a new air curtain, the Fly, specially designed for insect control. It is a hygienic alternative to plastic strip or chain link curtains.
CLH Digital
31
entire entrance with a barrier of air, thus preventing any gaps that might allow insects to enter. Adjustable aluminium aerofoil shaped air blades can direct the airstream to create a tight seal across an entrance.
As well as insects, the air curtain can also discourage rodents from entering an entrance. Research has shown that rats, mice and other furry intruders do not like the sensation an air curtain creates on their fur and will avoid passing under a fast moving barrier of air. Dust, pollen and airborne pollutants are also minimised, to help maintain a safe and healthy indoor environment.
By creating a high-velocity air barrier across a doorway, flying insects are prevented from entering food preparation areas in butcher shops, supermarkets, hospitals and nursing homes, as well as food production premises. This allows doors to remain open, reducing the risk of surface contamination through staff or customers needing to touch doors or handles. Suitable for installation directly above a doorway, it is offered in five lengths from one to three metres and in four different power outputs to protect doorways up to four metres high. Fly air curtains should always by fitted to completely cover the
JS Air Curtains provide expert advice and supply an extensive range of air curtains for all commercial and industrial applications. You can find out more at www.jsaircurtains.com.
Innovative Managed Tech Solutions for Covid-19 Launched ciently. The remotely operated system uses ultraviolet to decontaminate both the air and surfaces in a room, killing 99.9999% of pathogens. An entire room is cleaned in minutes and the network-connected system provides certification. Nanoclave cabinets use the same UV technology to clean smaller items such as menus, remote controls, equipment or uniforms. To ensure social distancing is maintained within the workplace, Contrac IT has also worked with partners to bring together a range of wearable tech. Available as a lanyard, wristband or vest, the technology alerts the wearer when they get too close to a colleague. A third piece of technology can monitor people as they enter premises with thermal imaging cameras, detecting anyone experiencing a higher than normal temperature.
A first-of-its-kind suite of smart tech solutions has been launched by Contrac IT to help businesses in the hospitality industry protect their workforce and customers in the wake of the Coronavirus pandemic.
All the devices, which are GDPR compliant, can be monitored by Contrac IT to enable corrective action.
Utilising technology most often seen in acute healthcare settings, the THOR UVC® terminal cleaning device kills viruses quickly and effi-
For more information: www.contracfm.com/covid-response / info@contracfm.com
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
32
CLH Digital
Issue 20
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
34
CLH Digital
Issue 20
Hygiene and Infection Control
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
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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 20
CLH Digital
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CLH Digital
Issue 20
Hygiene and Infection Control
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 20
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
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Products and Services
Issue 20
JURA JX10 - Speciality Coffee From A Pro Life Systems For Lobster and Shellfish The JX10 impresses with its versatility, user-friendliness and individuality. Offering 31 different speciality coffees, this master of its art covers both the full range of coffees finished with milk and milk foam and the entire spectrum of black coffees.
maintenance products, ensure TUV certified hygiene and cleanliness. Even the milk system in the JX10 is cleaned automatically at the touch of a button. The machine also has a JURA Smart Connect integrated allowing state of the art automatic coffee
Easy to understand modern graphics mean that even first time users will be able to navigate to exactly what they want. Different speciality coffees can be programmed and given names according to your needs.
machine operation via Smartphone and the free J.O.E.* app. Available accessories include Waste Water and Ground Eject, a Nayax Cashless System, a Cup Warmer Professional and a Data Communicator.
The machine comes with a 12 month on-site warranty, parts and labour and prices start with the JX10 Package of machine with Cooler Housing and 2.5ltr Cool Control at £3050.00. MODEL shown is JX10 in platinum with Cooler Housing and Cool Control inside.
Maintenance of the JX10 is just as easy as operation. Integrated rinsing and cleaning programmes, used in combination with original JURA
Visit uk.jura.com for further information.
*Registered.
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.
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
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
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.
Meet the Hands-Free Alcoholic Drinks Vending Machine from VendEase A new touch- free alcoholic drinks vending machine from VendEase enables the newly opened hospitality industry to offer a bar service that keeps staff and customers safe post lockdown. VendEase has announced an innovative, age verified, alcoholic drinks vending machine, which is set to help the hospitality industry keep people safe and socially distance as hotels, pubs and cafes open their doors in a new, post lockdown landscape. The machine from VendEase minimises guest contact points and enables safe distancing by allowing purchases to be made via a mobile phone. The customer scans a QR code, which then produces a visual interface that can be operated from their screen. The drink is then dispensed into a delivery tray that has been treated with a special sterilising coating that also prevents bacteria and viruses taking hold. Also in development are additional safety features such as a UV-C light beam that passes over all products to destroy viruses, which will be implemented later in 2020. ‘Technology has changed the face of vending and this new machine is a timely development for the hospitality industry,’ says VendEase co-founder Dave Berman. ‘It is an ideal solution for drinks serving in a post-Covid world where hotels are uncertain as to how to best organise their F&B functions with so many new rules in place. It also means they can attract guests who are hesitant about engaging with bars and restaurants, whilst keeping tight control of their F&B labour spend’ The touch-free machine uses a piece of software that allows for age control, meaning drinks cannot 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
be bought by anyone who is underage. Guests are issued with a PIN code or a dedicated fob that unlocks the alcoholic selections in the machine. One of the first organisations to utilise the VendEase alcohol dispensing machine is the Malmaison group, who will shortly be installing it in their Newcastle hotel prior to a planned group wide roll out. Paul Greenhalgh, Procurement Director at Malmaison says: “This offering from VendEase has arrived at the perfect time for us, and will work well alongside our existing F&B offer, allowing us to offer guests a great range of alcoholic drinks, 24/7. As a result, we have been able to review our mini bar offer which has saved us considerable spend. This innovative offer also closely aligns with our Malmaison brand ethos, giving guests an additional and valuable novel F&B experience” VendEase already supplies UK hotels with vending units that provide everyday essentials, snacks and ready meals and the new touch free alcoholic drinks machine can also be used to dispense these items, allowing outlets to keep profits from alcohol sales. ‘The hotel buys the machine then pays us a small percentage of revenue, which includes installation, training, credit card fees, access to cloud-based sales information and all maintenance and support. All sales generated go directly to the hotel. They can stock it accordingly, setting their own price points,’ says Dave Berman. The 42” HD Screen on the unit can also be used to interact with 3rd party service providers (gym’s, ticket sales, car parking, tourist attractions etc), which provides an additional revenue stream over and above alcohol sales. The dispenser requires a standard power outlet and all data is sent over the mobile phone network meaning it can be used in busy areas such as hotel receptions and lift lobbies. It has just launched in selected central London venues, will soon be seen at Malmaison Newcastle, and will be rolled out nationwide in the coming months. Visit www.vendease.co.uk for further information. 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.
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Outdoor Spaces
Issue 20
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
CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.
Our product range includes:
• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems
Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!
CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”
Previous Clients Include:
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CLH Digital
Issue 20
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
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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 – it’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
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Create The Perfect Atmosphere With Upholstered Chairs Finding the perfect furniture to enhance your bar or restaurant’s décor couldn’t be easier with Trent Furniture’s wide choice of upholstery fabrics, chosen to complement our large selection of stylish chairs. You can select your choice of upholstery from the extensive range available on Trent’s website or on the colour match card sent with our brochure. Most customers can find exactly what they want from our large selection, but Trent’s expert in-house upholsterers are also happy to upholster furniture with fabric supplied by you. Upholstered wooden chairs combine durability and comfort
Square One Interiors
and are always a versatile choice for any hospitality setting. Trent’s classically designed Boston chair is available in a light oak, dark oak or walnut finish, with a great choice of matching fabric or leather upholstery. Alternatively, the Washington chair’s clean lines make it a smart and practical choice for any bar or restaurant. Trent’s upholstered chairs and bar stools are both stylish and cost effective. The upholstered Washington Side Chair starts at £39.90 and the upholstered Boston Side Chair is available from £46.90. See the full range of upholstered chairs at www.trentfurniture.co.uk or call us on 0116 2986 286 to find out more.
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 Starting out in his garden shed, Jamie never thought offering design and advice. that his new range of reclaimed furniture would become Since his humble beginnings in the garden shed, Jamie as successful as it has over the past 2 years. Having had a and the company have now history in design and furniture work with hospitality operators, design, an idea was born and he pubs, bars and hotels, as well as decided to run with it. He loved some large contract furniture the idea of a rustic looking, companies and high street industrial range which was also names. Our portfolio and workeco friendly and sustainable. He force are growing and we are soon found that a modern twist very excited to be working on was also achievable, by using some fantastic projects moving bright colours on the steel forwards, so watch this space! frames, as well as several differVisit ent wood finishes which would www.squareoneinteriors.co.uk compliment the overall design.
Brave New World
I have been really pleased to speak again to our restaurant and pub customers as they gradually begin to open their doors and entertain customers. Naturally, they all face new challenges, and we are doing our best to assist. Using candles, and in particular, oil candles, can be more useful than ever now. When number of tables and diners are reduced, candles create ambience and atmosphere on those tables that are used and help create normality. They can also be used to show which tables are available for use, so rather than remove tables, you can just
remove chairs, thereby increasing distance between people, but not making the restaurant look empty. And there are enough extra cleaning regimes required now, that you don’t need any extra mess from wax candles to be dealt with. Oil candles create no mess, and no waste. They also last for the whole of service, unlike tlights, reducing the number of times staff may need to visit a table. Many people have used the lockdown to revamp, refurb or freshen up the restaurant, so now is the perfect time to upgrade to oil candles, from as little as £2.99 each. To see our full range, and request a sample, visit www.clearcraft-catering.co.uk or call me, Mike, on 01279 731621
Design and Refit
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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
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.
CardsSafe - 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 + a one
off admin charge. • 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 with minimal training and quick to install • 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 Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com Phone: 0845 500 1040
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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.
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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.
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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
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