Issue 24
Rent Support Extended to End of Year CLHNews
www.CLHNews.co.uk
RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:
1. 2. 3. 4.
Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business
We will tailor a package that is realistic and practical for your business
Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU
CLHNews
07831 407984 or
01628 487613
HOTELS, RESTAURANTS, PUBS & CATERING
MAXIMISE YOUR BUSINESS POTENTIAL Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.
This new service is specifically designed for the smaller business (sub £500k t/o)
For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …
• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …
• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …
If you have a Restaurant / Hotel or Pub … WE CAN, WITH YOU AND YOUR TEAM, MAKE YOUR BUSINESS MORE PROFITABLE
Please call or text David Hunter on
07831 407984
to discuss how we can help YOU to increase YOUR profits
The Government is to extend its moratorium on commercial tenant evictions until the end of 2020, easing the burdenon the beleaguered hospitality sector. This is an extension from current cut-off date of September 30th. The move comes as the Government faces increasing pressure to help businesses who are still struggling with the effects of COVID-19. In a statement, the Government said it had extended its ban on landlords evicting commercial tenants behind on their rent payments until at least the end of the year, in a bid to protect jobs.
www.guysimmonds.co.uk
LEADING NATIONAL LICENSED PROPERTY AGENTS
ATTENTION VENDORS LOOKING TO SELL OR LEASE?
Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.
• NO SALE - NO COMMISSION • FREE DISCREET VALUATION
Email: sales@guysimmonds.co.uk
The Secretary of State for housing Robert Jenrick said extending the ban until the end of the year would give struggling high street retailers, restaurants and pubs a chance to “focus on rebuilding their business over the autumn and Christmas period”. Mr Jenrick, however, said that “where businesses can pay their rent, they should do so” as the measure was only designed to support those “struggling the most during the pandemic”.
(CONTINUED ON PAGE 3...)
“EXPERTISE ON HAND TO DEVELOP YOUR BUSINESS” visit
www.bowdengroup.co.uk • • •
Maximise your Profitability Address any concerns you have Supporting you through change
Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at davidhunter@bowdengroup.co.uk
Editor's Viewpoint Eat Out to Help Out Success- Bring it Back for Christmas (If Current Restrictions Are Successful)
2
CLH Digital
Issue 24
An absolute dog’s dinner! That is all I can say regarding the current lockdowns. As I write this the North-West, the Midlands and Yorkshire have joined the North-East in imposing pub curfews. The measures, I understand, come into effect on Tuesday (September 22). I do not know EDITOR the number of pubs in total, (too short notice at the time of writing this), but I understand the curfew measures announced for the north-east amounts to almost 1600 pubs being affected. Livelihoods of people still reeling from the restrictions imposed in March.
Peter Adams
Pubs in certain areas will be subject to a 10 p.m. curfew and restricted to table service only. These are very testing times for the sector, there is the constant threat of a complete lockdown. I read this week that a government adviser has called for a two-week total lockdown. For my 10 penneth, ludicrous idea. Data I have seen reveals that the number of furloughed workers has almost halved from its early May peak of 8.9 million to 4.8 million in late July. However, sectors like hospitality and leisure are still reliant on the Job Retention Scheme (JRS) that is due to end in just six weeks’ time. Imagine losing valuable trade in the lead up to furlough being abolished - a recipe for total disaster. I wasn’t a fan of the previous lockdown and I am certainly not going to be a supporter of a possible future lockdown. I read at the height of the lockdown that by the end of the 20-21 financial year the government will most likely owe in debt more than the value of everything produced in the economy in one year. I don’t think any economy can sustain that amount of debt! UKHospitality warned this week of a “bloodbath” which
could see up to 900,000 jobs lost unless support is given by the government. I have repeatedly thought and said that the cure is in danger of killing the patient. It really isn’t in my opinion rocket science! The government can either “shell out” to support the sector in the short-term in the hope that jobs in the long-term can be saved, people can return to work and carry on raising revenue for the Treasury. Or, failing government support, mass unemployment with jobs lost and people unemployed for a significant period of time and the government will have to “pay out to support them”.
The Prime Minister described the prospect of a second lockdown is disastrous, saying that it would be “completely wrong for this country”. I hope he holds his nerve and refutes any attempt to introduce! 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 cater for the growing staycation(ers) Visit our website for our “Staycation-Your Country Need You” Poster available to download. Only the hospitality sector can put some cheer back into the country, showcasing the wonderful diverse vibrant UK! www.catererlicensee.com/staycation.jpg
The former is the sensible option. I would also take the opportunity to agree with Wetherspoon chairman Tim Martin when he says that the difference between our approach here in the UK and Sweden’s approach is that ours has been a heavy-handed “Big Brother approach”.
PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG
TELEPHONE:
01202 552333
FAX: 01202 552666 sales@catererlicensee.com
www.CLHNews.co.uk @CLHNews CLHNews
EDITOR Peter Adams
SALES EXECUTIVES
And yet we are faring no better! I read comments recently by Michael Kill, the chief executive of the Night Time Industries Association, who warned that targeting hospitality venues could backfire. “Curfews are devastating for our sector,” he said. “We are concerned about the narrative around hospitality being at partial blame for what’s going on. There have been schools and universities going back, illegal parties, households, that have all contributed to this in different ways. If we end at 10pm in the evening, we’ll end up with people looking for those additional hours, whether it’s an illegal event or continuing the party at a household.”
David Bartlett Guy Stephenson
PRODUCTION & DESIGN Matthew Noades
PRODUCTION & WEB ADMIN Shelly Roche Published Publishedby by
We also reported on comments by Dave Mountford, a publican and spokesman for the Forum of British pubs who said many pubs would close for good if they were forced to close again at short notice with no extra financial support. “Unless we know there’s a package in place to support us, this is going to be quite devastating and I don’t envisage a lot of pubs reopening.”
Ready, Steady... 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
LAUNCH! Herald’s new brochure has landed and the leading disposables supplier has added an abundance of new products to the mix. From single, double and triple wall hot cups and complementary sip lids to soup containers, plates, bowls, chip trays and boxes, Herald offers a wide and varied selection of quality ‘food to go’ disposables, in a full range of sizes and materials, to meet every need.
To see how Herald can offer you more, call now to order a brochure
Tel: 0208 507 7900 Email: sales@heraldplastic.com www.heraldplastic.com
Rent Support Extended to End of Year Issue 24
Earlier this week leading figures in hospitality and retail warned that retailers, pubs and restaurants could be at risk of closure come the end of September, with the looming possibility of eviction and the next quarter’s rent bill.
“BLOODBATH FOR JOBS & BUSINESSES” UKHospitality wrote to the Chancellor calling for the moratorium to be extended until March 2021 and warning that a failure to act urgently to rent crisis will result in a ‘bloodbath’, with hospitality businesses failing and subsequent job losses. The letter said that many landlords had made it clear that they intend to use the end of the moratorium to proceed with winding up petitions to tenants in arrears with rent affecting large high-street chains as well as individual businesses. The letter cautioned that unless protection is extended business-
es will face enforcement activity and eviction. UKHospitality chief executive Kate Nicholls said: “A huge economic shadow hangs over the sector; as things stand, later this month, many businesses will not be able to pay rent that is due. Landlords will be able to take back the keys and thousands of sites and the jobs they support will be lost. “More time is needed to come to agreements. A moratorium that goes on until the end of March 2021 will allow businesses to trade through Christmas and New Year. With the ‘rule of six’ in place, that period is undoubtedly going to be tough but at least should generate more cash than had been possible in the closure period, putting tenants into a stronger position to repay debt accrued. “While the hospitality sector has suffered through this crisis, we appreciate the landlord community has too. We would be keen to work with government to build on our constructive partnership to ensure any future moratorium is targeted at those most in need and, potentially, conditional so that it brings parties together.”
U.C.I lamps have been specifically designed to be energy efficient for use in the catering industry. They are use in heated counters and serveries of establishments such as restaurants, hotels, pubs, hospitals, schools, prisons, army bases, universities etc. This low pressure design offers along service life of 8000 hrs! that’s 60% longer than other manufacturers.
The catering heat lamps are available in two overall lengths of 118mm & 220mm, and supplied in 200, 300 and 500W power ratings.
at risk of redundancy without further support. The hospitality sector has a proven track record in delivering jobs growth. But we need the government to be flexible in its approach and to provide the necessary support over the bleak winter months in order for our sector to continue to play a role in the economic recovery”. “Redundancies have risen, driven by Company Voluntary Agreements caused by landlords demanding rent payments,” says Nicholls. “Of those staff that remain, around half are back at work. A further 16% are on flexible furlough. Just over a third of the sector remains on full furlough. “ She concluded The warning follows latest figures showed that the UK unemployment rate has risen to its highest level for two years, with those aged 16 to 24 suffering the biggest fall in employment in comparison with other age groups. Nearly 100,000 jobs were lost in hospitality over three months, despite the furlough system being in place. UKHospitality is calling for support in the following areas: Short term working – government to part-fund hours for businesses that have returned – up to 50% of wages for those back at work. Local lockdowns – enhanced support for hospitality businesses that are closed (or part-closed) – to cover 50% of wages if remainder is paid by employer. Bespoke financial support package for legally closed businesses – to include an ongoing allowance for staff, training and rent. Fully-funded training packages for employees in depressed areas like city centres.
Accessories available. The novel design features give them stability in catering environments at competitive prices.
All lamps are CE approval and manufactured to EN60335-1:2005 and EN60335-2-30:2003, the Low Voltage Directive 2006/95/EC and the RoHS Directive.
Our heat lamps will keep food warm at a constant temperature which can be controlled by the use of a variable power controller.
• MICROWAVES • EXTRACTION CANOPIES •
RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms
Telephone with enquiries:
Tel: 01273 492488
Email: kingedwards@btconnect.com Mobile: 07860 274243
COOKERS • ICE MACHINES • FRYERS • SLICERS •
900,000 Hospitality Jobs At Risk Without Government Support Says Trade Body
UKHospitality has warned of dire consequences stating that at least 900,000 hospitality jobs are at risk unless government offers a sector-specific package of employment support that helps businesses retain its workforce. Giving evidence to the House of Lords Economic Affairs Committee on 15 September, UKHospitality chief executive Kate Nicholls commended the chancellor’s recent Plan for Jobs in assisting businesses to retain employees, but said the hospitality sector was facing enormous uncertainty in demand, with huge concerns about levels of trade as we go into the winter months. “Part of the sector remain closed, a whole range of activities are permitted with the rest remaining substantially below capacity. As a sector we have utilised flexible furlough to get as many people as possible back in the world of work, but we are at a very delicate stage” she said. Adding “We are concerned that this leaves at least 900,000 people in our sector
3
Leading restaurant groups including Burger King and Itsu wrote to prime minister Boris Johnson to ask him for a targeted extension of the eviction ban, citing a ‘critical risk’ for restaurants from October 1st. Property trade associations however argue that the moratorium on evictions must come to an end with some landlords saying that that eviction bans risk hurting property investors and that it is “being abused” by tenants who are able to meet rental obligations. Tenants are liable for all outstanding rent which has accrued over the moratorium period, which is part of the reason why landlords are arguing against a further extension. UKHospitality estimate that this current outstanding figure is sitting at £760m across the hospitality industry and is expected to increase to £1.06bn by the next rent payment on September 29th. Melanie Leech, chief executive of the British Property Federation, said that the focus should be on helping businesses to manage rental debt with grant support, which has been supported by various industry trade bodies. • DISHWASHERS • GLASSWASHERS • REFRIGERATION
(...CONTINUED FROM FRONT COVER)
CLH Digital
TOASTERS • STAINLESS STEEL SINKS & TABLING
To advertise in
CLH News Tel 01202 552333
4
CLH Digital
Issue 24
Will the Government App Solve Contact Tracing at Venues? By Jim Preen of www.Yudu.com
The government’s NHS test-and-trace app is set for launch on 24th September. It is intended as a big weapon in the government’s arsenal to defeat Covid-19. One of its ambitions is to support contact tracing at venues. According to the government website the app will ‘enable people to scan the unique QR codes of venues they have visited to aid contact tracing and help understand the spread of the virus.’ Government advice suggests that if a venue is currently using a QR code service to log customers they should ‘now switch to the official NHS QR code system.’ So, is this the easy contact tracing solution that venues have been searching for? Not so fast. The government has given some indication as to how the app will work: ‘If a venue is identified as high risk, your app will alert you, and if you test positive, you will be able to use your check-in log to remind yourself
where you have been when talking to a contact tracer.’
VENUE OWNERS So, where does this leave venue owners? As indicated the government is asking venues to display QR codes linked to the NHS app and have customers scan them as they enter the premises. Though strongly urged to do so, this is not a legal requirement on the part of anyone. However, it is a legal requirement for venues to collect customer data in some form. Obviously not everyone has a smart phone and there will be many, as we will see in a moment, who have not downloaded the app. This means venues must have complementary system in place to satisfy their legal obligation to collect customer data. Landlords should be aware that just displaying the government QR codes is not enough.
DATA SECURITY By its own admission, the government recognises that for the app to work there must be widespread take up. Academics suggest that more than 60% of the population will need to download it for it to work effectively. Although the government is at pains to stress the data collected on the app is secure there are concerns among the public about data protection and perhaps a nagging suspicion the government is tracking your every move. Some may worry it could be used for policing those who are forced to self-isolate though there is scant evidence to suggest that is the case.
CONSPIRACY THEORIES
What follows is bordering on the murky world of conspiracy theories, but it has been suggested the app could be used by unscrupulous people to settle scores. Got a beef against someone? Spend time with them, report via the app that you have Covid-19 thus forcing your frenemy to self-isolate. Have you visited a pub and been barred for anti-social behaviour? Report you have contracted the disease thus leaving open the possibility that the pub might be forced to shut down. All done by an unpleasant person who is able to remain anonymous. Some of the above may be stretching credibility but there’s no doubt It’s going to be a tough sell to get the public on board, especially as the government itself sees the app as part of a ‘digital diary’ tracking where you have been.
BACK UP Whether the government app actually works or is adopted widely by the public remains to be seen. For landlords, restaurant owners and the rest the law is clear: You must collect customer data. The government app has a role to play and it may help punters but will be of limited use to publicans. It’s not a game changer. This may be unwelcome news, but amid all the Covid confusion it’s important to understand that venues need back up. And back up means having your own contact tracing solution.
Riso Gallo Young Risotto Chef of the Year 2021 Now Open for Entries – Winner to work with Heston Blumenthal! Italian Grain Experts Riso Gallo are keeping open the entries for the fourth Young Risotto Chef of the Year competition, aimed at budding chefs aged 18 -23 years old through until the 30th October, 2020.
Eight finalists will be invited to cook for the judges on 25th January 2021 at Westminster Kingsway College, where the winner will be named the Riso Gallo Young Risotto Chef of the Year.
It has been an unprecendeted year with Catering colleges finishing early in 2020, and reopening with some lectures on a virtual basis, hence the reason to keep the competition open for entries, longer than usual.
The final judging panel will include; Consultant Chef Paul Gayler MBE; Danilo Cortellini, Executive Chef at The Italian Embassy; Adriano Cavagnini, Executive Chef at the Bulgari Hotel; Frances Atkins from the Yorke Arms; Fabio Pisani from Il Luogo di Aimo e Nadia in Milan and Davide Degiovanni, Head Chef at Gordon Ramsay’s Union Street Café.
The winner will receive an all expenses paid three day work experience at Heston Blumenthal’s renowned Fat Duck Restaruant in Bray. The runner up will win a three day cooking experience with Executive Chef and Professional Masterchef finalist Danilo Cortellini at The Italian Embassy in London. Both winners will also visit the Riso Gallo rice mill in Italy, to understand more about how the rice is grown and produced. Entrants are asked to produce and photograph their dish, and young chefs from each region – North, South, Midlands, Northern Ireland and Scotland - will be selected to compete in the final. Entry closes 30th October 2020. For the regional heats, our young chefs will be asked to recreate their entry, from scratch, to camera, as if being observed in person. Regional judges will select two finalists from each region for the Grand Final in London.
Odour Free! The Controlled Ozone range of odour control equipment from Ecovery Innovations has been designed to give Food Industry Operators a cost effective, easy to install and maintain method of reducing the cooking odours that they emit from their premises. The “Plug and Play”design of the injectors means that complaints about existing problems or planning permission objections can be dealt with quickly, effectively and within tight budgets. For the first time the food outlet can control the levels of cooking odours that they give off. The Controlled Ozone units all have a variable output control as standard which means the operator can chose how much food odours they give emit.
Mariusz Jasinski, aged 22 from London was crowned Young Risotto Chef of the Year 2020, with his Celeriac Risotto with Chestnut and Trumpet Mushrooms. Mariusz spent three days working with Jeff and Chris Galvin at the award winning La Chapelle in London. Jason Morrison, MD Riso Gallo UK commented; “For over 165 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. Our Young Risotto Chef of the Year has gone from strength to strength each year.” For entries and Terms & Conditions visit www.youngrisottochef.com
Ecovery Innovations help you control odours in your business
The Controlled Ozone injectors are installed into ventilation systems and monitor the air flow to ensure that they only inject the right amount of ozone to safely eliminate unwanted odours. External Ozone sensors are also available to add to the system, these will control the levels of ozone discharged through the extraction, which may well be a provision of the EHO or planning officer’s requirements of permission. Ecovery Innovations has had tremendous success across all types of food outlets including Fish and Chip Shops, Fast Food, Smokehouses, Asian Restaurants and Foodcourts helping many of them to gain planning consent or resolve disputes with neighbours.
Contact us to see how we can help: Ecovery Innovations Ltd e. enquiries@ecoveryinnovation.com t. 0845 122 0724
Brits’ Appetite To Dine Out Undaunted By End of Eat Out To Help Out Scheme Issue 24
the August peak but still gained 38 percentage points compared to the first two weeks of July and a whopping 67 percentage points compared to the first two weeks of June.
The end of the UK government’s Eat Out to Help Out scheme hasn’t dampened Brits’ taste for dining out, findings released today by Tripadvisor revealed. The world’s largest travel platform found that in the first two weeks of September, the volume of UK users searching for places to eat was in line with 2019 levels of demand, in stark contrast to the lower levels of demand the restaurant sector had faced in the months preceding the introduction of the Eat Out to Help Out scheme. Comparing year-on-year traffic volumes on Tripadvisor, traffic to UK restaurant pages in the first two weeks of September dipped slightly compared to
“The early signs are that Eat Out to Help Out may have had a lasting impact on diner confidence, with people returning to their favourite restaurants even after the government scheme ended,” said Martin Verdon-Roe, General Manager, Hospitality Solutions, Tripadvisor. “Some of that may be down to restaurants voluntarily extending the discount, but it is also likely a sign that once diners feel comfortable enough to take that first step back into a restaurant, they will keep coming back.” The data was revealed in Tripadvisor’s Seasonal Travel Index, which combines Tripadvisor search data with consumer survey analysis to track accommodation and dining trends across the globe during the COVID-19 pandemic. It found that, globally, domestic travel for the autumn season (1 September – 30 November 2020) continues to gradually recover, with nearly two-thirds (65%) of all travellers planning domestic getaways during that period. Outdoor adventures, which have gained popularity since the beginning of the pandemic, are continuing to
interest travellers this autumn. In fact, nearly half (44%) of UK travellers are more likely to consider outdoor or nature trips and more than a third (35%) are more likely to consider road trips now, compared to before the pandemic. With retreats to countryside and seaside destinations on the rise, British destinations are also benefiting from a recovery in inbound tourism by international visitors. Four British towns are among the ten fastest growing destinations in Europe for inbound international tourism, with Bowness-on-Windermere second on the list, behind Belek in Turkey.
TOP TEN INBOUND EUROPEAN DESTINATIONS FOR AUTUMN 2020, BASED ON YEAR-OVER-YEAR GROWTH Belek, Turkey Bowness-on-Windermere, UK Marseille, France Side, Turkey Sochi, Russia Adler, Russia Killarney, Ireland Scarborough, UK Llandudno, UK Windermere, UK
CLH Digital
5
Other global travel insights revealed by the Seasonal Travel Index include: Last-minute travel: Autumn travellers are booking more near-term trips, often less than a week in advance2 Safety first: Across the globe, safety remains critical. More than two thirds (68%) of global travellers say the safety and cleanliness of establishments are important when travelling locally, and 63% say they are more likely to consider a hotel’s health and safety measures when deciding where to stay (compared to before the pandemic)3 Travellers are more budget conscious: Domestic travellers across the globe are searching for hotel stays less expensive than last year2 While more travellers are viewing luxury resorts and romantic hotels, campgrounds and farmhouses are recovering the fastest year on year2 In Europe, hotels that offer outdoor activities like hiking are also outpacing other property types in the recovery Accommodation style: While hotels make up the majority of interest due to size, Bed & Breakfasts have shown continuously stronger recovery year-over-year
Cross-Party Support Voiced For Long-Term Reduction In Tourism VAT UKHospitality has welcomed the cross-party support for a long-term reduction in tourism VAT expressed in this afternoon’s Backbench Business debate in the House of Commons. Hospitality and tourism businesses have welcomed the Government’s decision earlier this summer to reduce VAT to 5% until January 2021. This is widely viewed as a boon for the hospitality sector post-Covid-19 lockdown, facilitating price cuts and helping to heal devastated business incomes.
MPs from the Conservative Party, Labour, the SNP and Liberal Democrats each suggested that an extension of the reduction in VAT beyond January would be an effective way to protect businesses over the winter and stimulate the UK’s tourist economy.
UKHospitality Chief Executive, Kate Nicholls, said: “The expression of so much cross-party backbench support for extending the VAT cut is a very positive signal that the value of hospitality and tourism is rightly being recognised. As we move away from the peak tourism season, it is encouraging to see all parties looking at ways in Prior to the cut, the UK’s rate of VAT for accommodation and tourism attractions was approximately twice the which Government can support these vital sectors through the winter. A permanent cut in VAT would level the average of other major European destinations such as Spain, Germany and Italy, imposing higher costs and stifling playing field with the UK’s international competitors, enabling tourism and hospitality businesses to survive over demand. the winter, before helping to drive the UK’s economic recovery in 2021.”
'Pubs Are Safe' Says Wetherspoon Boss Tim Martin Issue 24
CLH Digital
Pub giant JD Wetherspoon has seen 66 positive Covid-19 test results among its 41,564 employees across its 861-pub estate in the 10 weeks since 4 July, and has recorded approximately 32 million customer visits to its 861 open pubs in the 10 weeks since 4 July.
times as many at one sandwich-making facility in Northampton.
The pub group said 811 pubs have reported zero positive tests, 40 pubs have reported one, six pubs two, two pubs three and two pubs four, as it disputed reports that spikes in cases could be linked to hospitality venues.
"In this connection, Wetherspoon has invested around £15 million on comprehensive social distancing and hygiene measures. These include reducing capacity, spacing out tables, the installation of screens between tables and around tills, and an average of ten hand sanitisers per pub.
It added that most of the reported cases have been mild or asymptomatic and 28 of the 66 employees have already returned to work, after self-isolating. Most of the reported cases have been mild or asymptomatic and 28 of the 66 employees have already returned to work, after selfisolating in accordance with medical guidelines. Wetherspoon chairman Tim Martin said: “The situation with regard to pubs has been widely misunderstood. “For example, Professor Hugh Pennington, of Aberdeen University, has said, without scientific evidence, that pubs are “dangerous places to be” (Daily Express, 14 August). "This sort of negative view about pubs may have been fuelled by inaccurate press headlines.
7
"As Swedish epidemiologist Johan Giesecke has said (Appendix 1 attached), strong scientific evidence shows that handwashing and social distancing, as practised by most pubs, work.
“Bad decisions are built on false presumptions, like those of Professor Pennington and the Daily Mail. “As Councillor Ian Ward, leader of Birmingham City Council, has recently said:: “The data we have shows that the infection rate has risen, mainly due to social interactions, particularly private household gatherings. In shops and hospitality venues there are strict measures in place to ensure they are Covidfree, whereas it is much easier to inadvertently pass on the virus in someone’s house, where people are more relaxed and less vigilant.” Mr Martin added: “If pubs are closed, or restricted so much that they become unprofitable, a great deal of the strenuous effort of the hospitality industry’s 3.2 million employees, currently engaged on upholding hygiene and social distancing standards, will be lost - leaving the public to socialise at home or elsewhere, in unsupervised circumstances. “A major difference between the UK’s and Sweden’s approach, as reflected in comments from the Daily Mail and the approach of the government, is a lack of trust in the public.
"The Daily Mail (11 September), for example, said “Britons have promised to run riot” during the weekend and referred to the situation as being like “the last days of Rome”.
“The UK has adopted a colossally expensive “big brother” approach, based on exhortation, lockdowns, bewilderingly frequent changes of direction and other heavy-handed initiatives.
“In fact, trade was very quiet over the weekend, as the public weighed up the evidence about the alleged dangers of going out - Wetherspoon sales were 22.5% below the equivalent Saturday last year.
“In Sweden, public policy is based on trusting the people (see Professor Giesecke’s comments attached) and this will eventually lead to far superior results.
“It is clearly not the case that pubs are “dangerous places to be”. "There have been more positive cases at one farm in Hereford than at all Wetherspoon pubs- and over four
“Although it is clearly possible for Covid-19 infections to take place in pubs and shops, the evidence indicates that the risk is low, provided social distancing and hygiene rules are followed, and common sense is used, in line with the views of Professor Giesecke and Councillor Ward.”
Bristol Hoteliers Issue New Call For Government Support vide a huge boost to our ability to continue to operate and would give event organisers more confidence to make bookings, whereas at the moment they are reluctant to commit because there are so many restrictions.
Hoteliers in Bristol say more Government support is urgently needed to protect the long-term future of their businesses in the wake of the Covid-19 pandemic. With the furlough scheme set to end next month, and new restrictions such as the ‘rule of six’ presenting additional challenges to the hospitality industry, hotel bosses say more support is needed quickly to help their businesses survive. Many members of the Bristol Hoteliers Association (BHA) saw their premises operate at around two-thirds of their potential occupancy rates last month, with a few hotels not yet re-opened. While August was a good month overall for most hotels given all the circumstances, business was still some wat below what was achieved last year. And with no conferences, the end of the school holidays – therefore also ending the staycation boom – the BHA is forecasting overall business in 2020 is likely to be half of what was achieved last year, or even less. An important source of income for many hotels is weddings and conferences, which have been hugely affected by the limitations of being able to have no more than 30 people attending any such gathering. Raphael Herzog, chair of the BHA, said: “We need the Government to allow more people to attend weddings and conferences. This would pro-
“We have made significant investments and implemented many procedures to make our hotels safe for guests. “We need to get larger events and increased numbers of people through our doors. “Pilot events are being tested in some hotels and events spaces across the country but we need the Government to speed up this process and increase the numbers we are allowed with some urgency. “It doesn’t help that people who attend a meeting during the day – even though they will be safely socially distanced – are now allowed to then have a dinner together. “A meeting for 30 people is OK under the current restrictions, but a dinner not (other than for a wedding). So, 30 people can come to our hotels for a meeting, but we can’t host a social dinner for a birthday or wedding anniversary in a private room; people will be restricted to tables of six in our restaurants. “With restrictions on the number of people who can attended events, it’s very difficult for us to resume business properly and the end of the furlough scheme will only make it harder for businesses to balance the books. “Unemployment has already increased massively this month and when furlough ends next month, this number is only likely to go up. “Germany has furlough until March 2022, and France has singled out tourism and other sectors to have an extended furlough scheme until the middle of 2021 in order to help keep people in their jobs and provide some longer-term support and stability for struggling businesses.
“Here, the hospitality sector will have benefited from it between April and October, which has been great in the short term, but we needed longer-term support and solutions. “The hotels are far from operating at the same level as last year and the scheme is ending. Other industries have benefitted from it fully during lockdown but are back on track and reaching almost same level as last year so why not offer more support to our industry until we recover? He added: “Many clients are working from home and getting used to using technology such as Zoom for meetings and conference calls, and it could be that the convenience of this, coupled with the savings they make compared to booking conference space at hotels, means that the sooner restrictions on the numbers of people who can attend are lifted, the better, otherwise people will get so used to the new way of doing things that they won’t want to return to face-to-face conferences.” The Christmas period – traditionally another good source of income for hotels – is also likely to be badly affected by the impact of the pandemic. Mr Herzog said: “We suspect the traditional corporate parties won’t happen, because not only might there still be social-distancing restrictions and no dancing, but also many companies simply won’t have the same budgets available that they’ve had in the past. “Hotels are going to have to think outside the box when it comes to Christmas and see what we will be able to offer in a safe way. “The furlough scheme, the eat out to help out scheme, the business rates holidays and the reduction in VAT have all been beneficial to many businesses, and we’re grateful for them. “But ultimately, they are only temporary measures. We need the Government to commit to providing some longer-term support in order to enable us to keep our businesses running and to help the economy recover from this crisis.”
Food Service Sector To Make British The “First Supplier Of Choice” For British Food Fortnight lic sectors running special Love British Food menus every year. It is now a proven commercial promotion delivering affordable quality menus that are a hit with the customer. Love British Food has long been a winner on menus in the private sector with some pubs and restaurants reporting sales increases of 300%. Restaurants, pubs, cafes, hotels, bed and breakfasts, sporting venues and tourism attractions are all invited to take part. The campaign is led by some of the most renowned and passionate chefs in the food world: Michelin-starred Chef Raymond Blanc, OBE, Michelin-starred Chef Phil Howard, Michelin-Starred Chef Simon Hulstone, TV Presenter and Restaurant Owner Cyrus Todiwala, MBE plus home cook Alex Hollywood, Wellbeing expert Liz Earle are all involved and will be raising awareness and encouraging British chefs to opt for British suppliers.
British Food Fortnight, now in its 19th year and organised by Love British Food, the biggest annual, national celebration of British food and drink, takes place this year between September 19 and October 4 celebrating the very best that is in British! The food service sector has been at the heart of the promotion since its early years with many of the leading food service organisations taking part resulting in hundreds of chefs in the private and pub-
Love British Food Founder, Alexia Robinson, says: “In these uncertain times there is a real need for a robust supply of quality food at stable, affordable prices. We want to encourage chefs to make British food the first supplier of choice throughout the year. British Food Fortnight is a proven promotion in food service and we are encouraging chefs across the private sector to take part.” During the 19 years that British Food Fortnight has been running, caterers have continually been able to prove that buying British is affordable, adds value but also ensures they have a unique selling point by being able to list exactly what region or even farm the meat has come from.
TOP TIPS BRITISH FOOD FORTNIGHT 2020 Everyone can get involved in British Food Fortnight – the biggest national promotion of British Food. New customers can be attracted and existing customers can spend more, promotions during British Food Fortnight have had a serious impact on sales with one restaurant increasing sales by 300%. Many caterers are already sourcing British food so can use British Food Fortnight to promote menus, ingredients and promotions. For those that don’t usually buy British, the fortnight is a good opportunity to source new suppliers, experiment with menus and add a number of British dishes. • Send your suppliers a copy of the menu and ask them to if they can supply British ingredients. • Don’t be put off by prices that initially may seem higher. Buying large volumes can make the whole process affordable. • Promote your involvement in the fortnight by displaying POS material showcasing the British Food Fortnight logo on menus • As well as British dishes you could also include local dishes from your region. • Offer tastings of specific British dishes. • Use British Food Fortnight to see how popular dishes are or produce a special dish going forward that uses locally sourced ingredients. • Use Love British Food website for resources on how to make the most of British Food Fortnight, including the basic details, template menus and case studies. • British Food Fortnight national competition will continue to run. Ensure you are is taking part. With judges including Raymond Blanc, Liz Earle and Candice Brown this is a guaranteed route to publicity and it will engage customers.
Top Tips For Test & Trace ly £18million or 4% of annual turnover. It also allows individuals to sue for the mishandling of their personal information, whether or not they suffer financial loss as a result.
Top tips to boost GDPR compliance when collecting and handling customer data for NHS Test and Trace include: 1) CREATE A DATA PROTECTION POLICY This may seem over-the-top and very ‘corporate’, especially for small independent venues, but will prove the building block for getting everything else right in terms of GDPR compliance. A policy will set out principles, rules and guidelines, which along with communication to staff and training, ensures everyone knows exactly what they are doing and what their responsibilities are for collecting and handling personal data.
Although many pubs, bars and restaurants have been getting to grips with collecting customer data since they reopened on 4th July, information law experts Daniel Milnes and Bethany Paliga from Forbes Solicitors advise hospitality businesses to double-check they’re doing everything right following changes in the law. From 18th September 2020, as part of new COVID-19 secure requirements being enforced by the Government, it will become mandatory for hospitality operators to collect NHS Test and Trace data. Failure to do so could leave businesses facing financial penalties. However, it’s not just the collection of information that presents risks to venues. If customer data is not handled properly and securely, businesses could find they’re breaching other laws, which also carry hefty fines and even claims for compensation. The General Data Protection Regulation (GDPR) is generally regarded as one of the toughest privacy and security laws in the world. It was introduced in the UK in 2018 and is designed to better support the rights of individuals. Infringements can carry fines up to a maximum of approximate-
A robust policy could help protect a venue against instances of staff misusing customer data. There’s been newspaper reports of a bar worker allegedly sending inappropriate messages to a female customer after taking her phone number from Test and Trace information. If this is correct, it could prove a serious breach of GDPR that lands the bar worker in the Magistrates Court and the bar-owner in hot water. Having a data protection policy would help show how they’ve aimed to comply with the law.
2) DON’T EXPLOIT TEST AND TRACE AS A MARKETING OPPORTUNITY
Issue 24
CLH Digital
9
they’ve been signed-up to a venue’s e-newsletter and latest promotions, the operator would find themselves in breach of GDPR and potentially under investigation by the Information Commission’s Office (ICO).
3) LET CUSTOMERS KNOW WHAT YOU’RE DOING All of the public awareness around Test and Trace can make it seem like there’s little need for venues to tell customers about why they are collecting personal data. This really isn’t the case and operators should ensure they have signage and properly trained staff to communicate exactly why they are asking customers to share personal information. This doesn’t need to involve lots of legal disclaimers and jargon or extensive detail about how the data will be used. It just needs to inform customers that data is being collected in accordance with Government guidance and will be supplied for use in NHS Test and Trace. GDPR is really clear in terms of the fact that people should be properly informed about why their personal data is being collected. Communication to customers should also inform them about how long their data will be stored for, and then what will happen to it after this time. If staff are able to explain this and direct customers to where they can get more information, that will also help with compliance.
4) NOMINATE A DATA MANAGER Similar to the first tip about the data protection policy, this may seem a bit grandiose and something more suited to a large corporate organisation. It’s actually a simple step that will prove effective in protecting customer data and reducing the risks of violating GDPR. The data manager is essentially a person or team who is responsible for the data. It’s a step that can provide venues with the opportunity to limit the handling and processing of that personal information to a small number of trained people. This can reduce how many staff members can access data and the potential for it to be misused or mishandled.
Like many businesses, bars, pubs and restaurants will work hard to collect accurate customer data. This can often prove a costly and time-intensive exercise. Therefore, operators may see the value in harnessing Test and Trace data to refresh or expand their customer databases. The advice here is to absolutely avoid this temptation and to not use the customer data for any other reason than providing it to the NHS.
5) KEEP IT PRIVATE AND SECURE
GDPR concentrates on the purpose(s) that customer data is collected for. Put simply, in the vast majority of cases, any information must be only used for the specified reasons which encouraged an individual to share their data and there should not be a misleading bait and switch approach.
Avoid using traditional signing-in books where everyone can see details of everyone else who has signed in and check that computer systems are setup to keep screens out of view, properly password protected and contain anti-virus and malware software. Similarly, if customers have to give information verbally, they need to be able to do this discreetly instead of shouting across the venue for privacy and safety reasons.
If a customer shares data believing it’s for Test and Trace, and then find
Venues will inevitably use a mix of mobile apps as well as paper and pen when it comes to collecting Test and Trace information. Whatever the method, the venue has a responsibility to avoid the information being seen by unauthorised third parties. This could be other customers, members of staff or hackers.
25% of Licensed Premises Yet to Reopen After Lockdown autumn. August showed us that the sector can recover well with the backing of government and consumers, but it is clear that support needs to be sustained for some time to come.”
Nearly a quarter of Britain’s licensed premises were still to reopen at the end of August, with the London market particularly slow to recover, the latest edition of the Market Recovery Monitor from CGA and AlixPartners reveals. It shows that just over three quarters (76.3%) of sites have returned to trading since the sector was given permission to open in early July. This is an increase of more than 14 percentage points on the total of 61.7% sites trading at the end of July, but indicates that nearly 27,000 licensed premises had not yet opened their doors. While many independently-run premises returned over August, their trading numbers (68.2%) remain much lower than the group-managed side of the market (89.1%). Central London is still well below capacity with 71.2% of sites open, compared with other major cities like Liverpool (81.5%), Manchester (79.9%) and Birmingham (79.6%). The Market Recovery Monitor shows that the pace of recovery has varied significantly by sector. Pubs have been quicker to return after the end of lockdown than restaurants, with nine in 10 food pubs (94.0%) and community pubs (89.4%) trading by the end of August. Casual dining restaurants have been slower to return, but the government’s Eat Out to Help Out scheme and VAT cut incentivised many to reopen over August, and more than four in five (83.8%) are now trading—up by 20 percentage points on July. Openings have been notably slower in other segments of the market. Two thirds (67.2%) of bars and just over half (54.8%) of licensed sports and social club venues are back open, with both particularly restricted by
social distancing and other coronavirus-related precautions. “After the sector’s toughest ever spring and early summer, it is pleasing to see more than 15,500 venues reopened over August, but concerning that nearly one in four licensed premises are still shut,” said Karl Chessell, business unit director for food and retail at CGA. “The Eat Out to Help Out scheme and VAT cut had the desired effects of encouraging more operators to reopen and stimulate trade, and there was some pleasing progress for the casual dining restaurant sector. However, new restrictions on gatherings, slow London footfall and the risk of local lockdowns all give cause for caution as we move into the
Supporting Restaurants On The Road To Recovery Restaurant reservations platform OpenTable has 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-local2020/ 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/doorsopen/. “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
AlixPartners managing director Graeme Smith said: “Bolstering consumer confidence has been critical to kick-starting the rebuilding of the hospitality sector, as well as the wider economy. In that regard, the Government’s Eat Out to Help Out scheme and reduction in VAT prompted operators to reopen more of their venues sooner than they might have and benefit from the positive impact of robust August trading. However, with the scheme now finished, the next rent quarter falling due at the end of September, the end of the lease forfeiture and debt enforcement moratorium fast approaching, plus further employer contributions to furlough due, major challenges remain. In addition, the Government’s restriction of gatherings to six people presents a further challenge to operators. In particular for businesses that rely on larger groups gathering socially such as wet-led and late night venues, this creates an additional headwind. The next few weeks will prove critical and start to highlight those businesses strong enough to ride out the storm. “The data also highlights stark regional variations in the reopening of the sector, and in particular the ongoing struggle for footfall in central London. The capital remains behind other major cities when it comes to reopened sites, largely due to a significant reduction in the number of office workers and tourists. While numbers are expected to pick up during the autumn months, many operators may continue to delay reopening or be forced into making difficult decisions on where they are able to operate profitably.” Local, and take away some of that financial worry through the Open Door programme,” comments Angela Altvater, Marketing Director, OpenTable EMEA.
HYGIENE MEASURES HIGHLIGHTED 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.
SEATED DINER NUMBERS CLIMBING OpenTable has been tracking the latest year-on-year data on seated diners** across the globe from mid-February 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.
Legislation Change Means You Must Continue To Supply Insolvent Customers 10
CLH Digital
Issue 24
By Lindsay Ellis, partner at Wright Hassall (www.wrighthassall.co.uk)
In all the excitement of bars, restaurants, pub, cafes and hotels opening their doors to the public again, with suppliers queuing up with deliveries, an important legislation change may have slipped by unnoticed, with far-reaching consequences for the unwary. The change appears in Section 233B of the Insolvency Act 1986 (introduced by the recent Corporate Insolvency and Governance Act), which now prevents a business from terminating supply to a customer on the grounds the customer has become insolvent. It applies to all contracts for the supply of goods and (non-financial) services. Only suppliers are affected, with customers free to end a contract if the supplier becomes insolvent. There is also an interim exemption (until the end of September) for ‘small suppliers. The legislation does therefore extend to suppliers into the leisure and hospitality sector and could prove a tough situation for them, as suppliers are also prevented from demanding outstanding charges be paid as a condition of continuing to supply.
WHEN DOES IT NOT APPLY? Suppliers can end a contract in the period leading up to the insolvency proceedings, or terminate after the insolvency proceeding began, for any reason not triggered by that proceeding.
A supplier can also terminate its contract with the consent of the insolvency administrator or with the permission of the Court, typically if continuing to supply would cause the supplier hardship. If a customer enters a formal insolvency procedure, a supplier can wait for a new reason to end the contract, like non-payment for supplies made after the commencement of the insolvency. They may also be able to exercise other contractual rights, like contractual set-off and netting rights. A supplier may, if its contract permits, terminate for convenience, as long as supplies continue to be made during the notice period. If the existing contract is a single-purchase order (i.e., a one-off order), the supplier may reject new orders from the customer, particularly when the contract is structured as a framework agreement and each new order constitutes a separate contract. This could be particularly relevant for example to a drinks supplier providing products into a chain of pubs or restaurants where regular deliveries are made over a long period, or for suppliers providing catering services at events. Suppliers can also refuse to renew an existing contract once it has expired and can negotiate with the insolvency office-holder to agree an end to the contract..
CONSIDERATIONS FOR NEW CONTRACTS The contract suppliers rely on to regulate their relationship with their customers, must reflect the new legislation and the following changes should be considered: • Reduce the contract term to ensure the supplier is not locked into supplying the customer for a considerable period in any insolvency procedure (although this must be balanced against the commercial objective of securing a long-term customer). • Structuring the contract as a framework agreement, ensuring each supply is
treated as a separate contract, which allows the supplier to accept or decline orders. • Tightening the payment structure which may serve as an early warning of customers experiencing financial problems before insolvency is triggered. • Requiring regular financial information from customers to assess continued solvency, including credit ratings and performance reports. • Allow termination for convenience. Ensure that the supplier can terminate for convenience and include as short a notice period as makes commercial sense.
CHOOSING YOUR CUSTOMERS WISELY Conducting deeper due diligence on a customer’s financial position before agreeing contracts and monitoring payment performance, to get an earlier warning of any likely difficulties, is advisable. Suppliers should train account managers about the changes and explain how to spot the warning signs, including ensuring invoices are paid on time, whilst considering tightening debt collection procedures. Each supplier must understand its contractual rights and they must be ready to promptly exercise them to cease supply or end the contract swiftly, if a customer begins demonstrating obvious signs of financial distress. It would also be prudent to review standard terms and conditions to ensure they still protect the supplier against a customer’s insolvency, as far as possible. Given the complexity surrounding supply contracts, it makes sense to seek expert legal advice as any changes now, could save a supplier a lot of time and money in the future. About the author: Lindsay Ellis is a partner and heads the Commercial Law team at Wright Hassall. He advises on outsourcing, procurement and commercial contracts, across a diverse number of sectors including: technology, transport/logistics, public, automotive, engineering (including aviation) and retail.
PM Urged To Cut The Price Of A Pint To Boost Pub Jobs, As Footfall Declines The Campaign for Real Ale is calling on the Prime Minister to cut tax on pints served in pubs to boost jobs and spending, following a recent survey which has found that 42% of people are visiting the pub less often than they did before lockdown.
The move would also promote the social benefits of responsible drinking in community pubs. Commenting, CAMRA’s National Chairman Nik Antona said: “These figures show that there is still a long way to go to return to pre-lockdown levels of trade. The beer and pubs industry needs certainty and support in the long-term – which is exactly why cutting tax on beer served on tap in pubs would give the sector stability, support jobs and encourage people to drink responsibly in the regulated setting of the community pub.
The survey of nearly 4,000 CAMRA members and pub-goers demonstrates that fewer people are supporting their local to the same extent as they did before lockdown. Nearly a quarter of people haven’t returned to the pub at all, while just 3% said they were visiting pubs more often than they did before the coronavirus crisis.
“A lower rate of tax on draught beer, with the savings passed onto consumers and pubs, is a tax cut that specifically helps much-loved local pubs.
CAMRA says reducing beer duty on beer served on tap in pubs and member’s clubs would provide a huge jobs boost, helping locals to keep and employ more staff, increase and retain steady trade and support local economies.
“That’s why we are calling on the Government to cut the price of a pint in order to level the playing field between pubs and cheap supermarket alcohol, increase trade and create and sustain jobs in the long term.”
The (Near) Future of Hospitality
By Anthony Tattum, PR and Marketing Specialist/CEO at Big Cat Agency (https://bigcatagency.com) THE ELEPHANT IN THE fewer covers and lower capacity, making reopening for many eateries unprofitable. 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. 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
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. 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) 2) 3)
High-margin, popular and transportable produce and dishes The reconfiguration of kitchens and service 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 highermargin 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.
Eat-Out-to-Help-Out Pushes Foodservice Activity to Highest Level Since COVID-19 Global information company The NPD Group says spend in the British out-ofhome (OOH) foodservice market during the week ending Sunday August 30th reached 63% of the level seen pre-COVID at the start of the year. This means the market was more active in that week than at any time since the COVID-19 lockdown began in March. Britain’s OOH foodservice industry would normally have transacted over £5 billion of sales during the month of August according to NPD’s CREST data, with August always the peak month of the year for eating out visits. But the impact of COVID-19 this year means the actual figure is estimated to be almost 50% lower, with spend levels slightly above £2.5 billion. The Eat-Out-to-Help-Out (EOTHO) scheme has clearly delivered a welcome boost to the British foodservice industry and July and August have been months of recovery, helped by more people choosing a staycation rather than risking overseas travel. NPD's separate SnapMyEats consumer panel shows that 62% of the growth in "eat-in" – some 21 million trips – was driven by buyers purchasing more frequently in August than they did in July because of EOTHO. More than one third (34%) of the "eatin" growth, which is the equivalent of 11.5 million trips, came from bringing in brand new customers in August. These consumers had not eaten out in July so EOTHO clearly attracted this new audience. On top of this, two million trips were switched from delivery to "eat-in", as the scheme encouraged buyers to go out for meals they had been ordering in. There has been a movement away from delivery since foodservice venues reopened for on-premise visits from July 4th. Delivery spend peaked in week 27 (week ending Sunday July 5th) but has returned to normal levels. The additional
uplift in eating-out spend over recent weeks is due to on-premise consumption, which has increased from just 22% of pre-lockdown spend in week 27 (which includes the hospitality industry’s re-opening on Saturday July 4th) to 57% of pre-lockdown spend by end of week 35. • Dinner was the most active meal eaten out, followed by lunch at 72% and 63% of pre-lockdown spend respectively • Consumers aged 16-to-24 were especially active in recent weeks, with their spend jumping from 49% (week 32) of pre-lockdown to 77% in just three weeks. • The next most active age band was the over-55s spending 72% of pre-lockdown levels in week 35. • By week 35, weekday recovery was significantly more pronounced at 69% of prelockdown spend compared to 50% for weekend spend. Dominic Allport, Insights Director (Foodservice), The NPD Group, said: “The Eat-Out-to-Help-Out period of August 3rd to August 31st (weeks 32 to 35) saw a definite improvement in spend compared to previous months and operators will see this as the start of a long recovery. The important question is whether the restaurant industry will sustain this summer’s improvement into September and October? These two months would typically see 17% of the industry’s annual spend with combined sales of nearly £10 billion. However, the foodservice industry is still facing severe pressures and with recent concern about a possible second wave of Covid-19 cases it is likely that any further improvement could be challenging.
New research reveals 74% of consumers say hygiene is the most important consideration when eating out.
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.
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’.
Speaking about the research, Adrian Brown, Managing Director, Cofresco Foodservice said:
With a staggering 71% of consumers saying they
CLH Digital
11
Cross-Party Support Voiced for Long-Term Cut in Tourism VAT
Who was eating out to help out?
Hygiene Most Important Consideration When Eating Out 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.
Issue 24
“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 are anxious. Reassuring diners, so they have the confidence to eat out, is going to be key to getting businesses back on track. 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 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.”
UKHospitality has welcomed the cross-party support for a long-term reduction in tourism VAT expressed in this afternoon’s Backbench Business debate in the House of Commons. Hospitality and tourism businesses have welcomed the Government’s decision earlier this summer to reduce VAT to 5% until January 2021. This is widely viewed as a boon for the hospitality sector post-Covid-19 lockdown, facilitating price cuts and helping to heal devastated business incomes. Prior to the cut, the UK’s rate of VAT for accommodation and tourism attractions was approximately twice the average of other major European destinations such as Spain, Germany and Italy, imposing higher costs and stifling demand. MPs from the Conservative Party, Labour, the SNP and Liberal Democrats each suggested that an extension of the reduction in VAT beyond January would be an effective way to protect businesses over the winter and stimulate the UK’s tourist economy. UKHospitality Chief Executive, Kate Nicholls, said: “The expression of so much cross-party backbench support for extending the VAT cut is a very positive signal that the value of hospitality and tourism is rightly being recognised. As we move away from the peak tourism season, it is encouraging to see all parties looking at ways in which Government can support these vital sectors through the winter. A permanent cut in VAT would level the playing field with the UK’s international competitors, enabling tourism and hospitality businesses to survive over the winter, before helping to drive the UK’s economic recovery in 2021.”
Three Trends of the Post-Lockdown On-Trade 12 10
CLH Digital Caterer, Licensee & Hotelier
Issue Sept/Oct242020
By Andy Wingate, Senior Category Manager On Trade at HEINEKEN UK
Since lockdown and subsequently reopening were first announced, here at HEINEKEN we’ve conducted a number of pieces of research to best predict and help you prepare for the changes we expect to see in the on trade over the next few months. Using the latest insights and data from our Star Pubs & Bars estate, we are in a unique position as a supplier and an operator to provide a broader understanding and perspective of the current situation. The outbreak of Covid-19 has resulted in the world talking consistently about the ‘new normal’. Naturally the big group occasions that we are used to seeing in the on trade are, have been reduced and now limited to groups of six, but other trends we anticipate will be an acceleration of previous behaviours. Here are three trends to expect in the post-lockdown on trade and our recommendation on how best to prepare and adapt accordingly:
1. THE HIGHS AND LOWS IN FOOTFALL Consumers have settled into lockdown life and living with Covid-19 in the midterm. But, as we move into a new phase, new anxieties are emerging. Firstly, the fear of a second wave is increasing (+8%) to 76% , as the resumption of normal activities increase. The on trade is at a point where over half of its customers have now returned (55%), and this figure has increased by +10pp on the same period two weeks ago . The increase in consumers returning is steepest in areas which re-opened last, with the proportion of consumers returning to
Scotland increasing by +15pp versus two weeks prior (49%) . As we expect this percentage to steadily rise, there are still things you can be doing to reassure and encourage more customers into your outlet. The latest data shows older customers remain the most concerned demographic and are more reluctant to visit the on trade. However, this is changing as 48% of over 55s have been out to the on trade, +14pp versus two weeks earlier . The most comfortable group are young men, who appear to feel less at risk and so have been quicker to return to previous behaviours . The difference between these demographics, in terms of intention to visit, is in fact increasing. Therefore, it’s crucial that operators can meet the needs of those who are visiting while at the same time reassuring those less comfortable to venture out. Your offering – The current demographic split will have greater impact on products such as traditional Keg and Cask Ale, while venues such as Working Men’s Clubs and Community Pubs are likely to be more affected. Look at appealing to different customer groups during different day- or week-parts to help maintain footfall.
2. THE IMPORTANCE OF THE EXPERIENCE Although there will be challenges over the next few months, the on trade is a core element of society, often seen as a pillar ensuring good mental well-being through encouraging socialising. The challenge will be whether this period has taught consumers that they can have an enjoyable night out without the associated costs of being in the on trade. It is imperative therefore that the on trade markets itself effectively and delivers the one unique selling-point, the experience. Whether it’s a knowledgeable member of staff explaining a new dish on the menu or a freshly pulled pint of ale, the on trade experience is one of a kind and not something that can be replicated at home.
3. THE USUAL ORDER? We believe over time behaviours will continue to revert to ‘normal’ and the role of beer and cider will remain unchanged. Occasions drive the choice of drink. While big occasions not possible at this time, reasons to
visit the on trade are largely the same meaning the drinks chosen will be the same too. Draught accounts for 90% of on trade sales volume , so remains vitally important within your offering. Packaged beer and cider may play a slightly more important role initially – especially amongst older drinkers – due to perceptions of safety but following best practice glass care and pouring techniques will not only deliver great quality pints but also help reassure your customers. One of the biggest challenges that outlets will be experiencing is how to manage their draught offering. Footfall is currently lower than during a normal week. The average pub has nine keg lines, plus some cask ale on the bar. With total beer sales currently down almost 30% , these volume levels will not sustain that number of lines. To get consumers coming back time and time again, pouring great quality beer is going to be even more important. If weekly throughputs are not assured, freshness and quality can be compromised, impacting the consumer experience.
IN SUMMARY At HEINEKEN we have absolutely no doubt that the on trade will bounce back. It won’t be without challenges, but the pub holds a special place in the hearts and communities of the British people. During lockdown we saw licensees pivot their businesses to provide vital services such as a local shop, takeaway and delivery, and supporting the NHS or vulnerable groups. Following reopening, the on trade has adapted to make traditional spaces socially distanced for the welfare of their customers and staff. Pubs, bars and restaurants are hugely important to people’s lives and consumer positivity is returning. Through continued support, sharing of advice, new tools and services, we will give the hospitality sector the best chance of bouncing back and returning to the place we all know and love. During lockdown consumers went out of their way to support local businesses and retailers. Now, with the re-opening phase well under way, we expect the hospitality sector will receive a similar level of support from the nation. See CLH DIGITAL (www.catererlicensee.com) for the full article.
Action Against Hunger’s Love Food Give Food Campaign Returns This Autumn Action Against Hunger’s annual Love Food Give Food campaign is back this autumn and this year it’s bigger than ever before. During September and October consumers can turn their love of food into action by eating from a host of UK food and drink brands, retailers and restaurants, to support the world’s most vulnerable communities facing hunger. Now in its 22nd year, Love Food Give Food has raised over £3 million to date, providing access to life saving treatment for vulnerable communities across the world. Over 2,000 of the UK’s restaurants have taken part in the campaign previously, including Hawksmoor, Hakkasan and Pho and this year for the first time ever, restaurants are joining forces with some of the UK’s best loved retailers and food and drink brands in the fight against hunger. The campaign has been supported previously by various high-profile chefs including Jason Atherton, Nieves Barragan Mohacho, Asma Khan, Chantelle Nicholson, Robin Gill, Vivek Singh and Angela Harnett, and this
year is set to be no different. Celebrity chef and long-standing Action Against Hunger ambassador, Cyrus Todiwala OBE says: “Covid-19 has sent shockwaves across the globe and nowhere are these being felt more prominently than in places like Yemen, Syria and South Sudan. They don’t have our healthcare system or safety nets, and we are seeing hunger levels grow rapidly. “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 people will support this fantastic cause and all of the incredible restaurants and food brands involved that continue to bring so much hope to those in need” Action Against Hunger operates in almost 50 countries, directly responding to Covid-19 whilst continuing its life-saving programmes to treat malnutrition and ensure communities can access safe and nutritious food. This includes working with community-based partners here in the UK due to unprecedented need. For more information, recipes and for a full list of Love Food Give Food participating brands and restaurants, visit: www.actionagainsthunger.org.uk/lovefoodgivefood
Thriving After Eat Out to Help Out 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 hygiene levels and a lack of social distancing and even more so in an eating and drinking environment.
those choosing to abstain will thank you for offering quality and variety.
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.
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.
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 COVID19 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 now ended, how can the industry ensure it stands on its own two feet?
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.
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.
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.
NURTURING TODAY’S CUSTOMERS FOR SUSTAINED REVENUE
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.
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
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
Innovation evokes emotion in your customers, they’ll remember how good they felt and want to visit again.
GET TO KNOW YOUR CUSTOMERS
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 enewsletter with news, offers and incentives for them to re-visit. 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.
SAY SA AY HELL HELLO O T OY OUR NEW TO YOUR TRAINING MANA GER MANAGER anywhere, TThe he anywher e, anytime training app for upskilling your bar staff From buying The The on trade experience is like like no other. other. From irst postyour first first beer aged 18 to enjoying your ffirst lockdown lockdown pint: it it’s ’s a British British institution. However 40% of customers say they would leave However return*. an outlet if served served a bad pint and would not return Therefore proper proper staff training is vital for your business. Therefore ello BEER could help you tap into an extra In fact, H In Hello £25,000 profit profit per year** £25,000 At just ££40 40 for up to 20 learners At learners,, staff training works out cheaper than a pint of lager per person***! With better pouring sk ills, you’ll you’ll start to see a rreturn eturn on With skills, investment immediately with fewer pints in your drip trays.
Use your camera to find out more!
Sign Sign up today at hellobeerapp.com
*The Cask Report, 2018-19 2019-2020 pr ofit loss thr ough 1 in 3 pints ser ved thr ough a dirty line + A Average verage cost of wastage per p pub calculation: A ianet Beer Beer Quality Quality IInsight-Report nsight-Report 2019-2020 ** V Vianet profit through served through Average price of a pint in the UK = £3.67 (Office of National Statistics, M arch 2019 ). Average Average nnumber of taps per pub = 110 A Facts Facts on Tap Tap 2018 Statistics, March 2019). from BBPA 2018)) 0 ((source: source: attached fr om BBP ***Based on 20 members of staff signed up to learn ***Based
Christmas is Coming - It’s All in the Planning 14
CLH Digital
Issue 24
“Christmas is the Season for Kindling the Fire of Hospitality”
While it is “the season to be jolly”, Christmas 2020 for the hospitality sector in the wake of the Covid pandemic will be like no other Christmas since World War II.
where they spend their money, and were looking for memorable experiences – like going out for a meal or drink with family or friends over Christmas – rather than just buying ‘things’,” added Chessell.
The government’s recently introduced rules (which may of course be subject to change) state that people in England can meet in groups of no more than six, but pubs, cafes and restaurants will be allowed to stay open, so long as these groups do not mingle with other groups at each venue.
Mark Sheehan, managing director of Coffer Corporate Leisure added : “The fact is the eating and drinking-out sectors had an excellent trading period in their busiest time of the year. Consumers escaped the political turmoil and headed for pubs and restaurants to escape the tedium. Pre booked sales in particular were strong and the months ahead are going to be tough but at this crucial time trading was robust.”
Table bookings of more than six will not be allowed, and hospitality businesses are now legally required to take customers' contact details so they can be traced if a potential outbreak is linked to the venue.
And there is nothing to say that the public won’t embrace Christmas 2020 the same way. At the moment the government have issued new lockdown laws banning gatherings of over 6 people, but the festive period is still 13 weeks away and a lot can happen in 13 weeks.
These new rules do, of course, create significant challenges, but one thing the recent Eat Out to Help Out initiative proved is that the country has not lost its appetite and desire to dine out whenever possible.
The government’s “Eat Out to Help Out” (EOTHO) was, as we know. a runaway success. with well over 100 million meals sold and while the government had set £500 million aside to cover the costs it raised half of that in taxes.
So despite all the current uncertainty it is vital to prepare for the sectors busiest time of the year - Christmas!
Health Secretary Matt Hancock appeared to be optimistic on removing the restrictions for the festive period, speaking on Radio 4 he said "I really hope we can turn this round before Christmas. I think that, in a pandemic, Christmas is a long way off."
Christmas 2019 saw pub and restaurant operators enjoy positive sales growth over the festive season, with pubs enjoying the biggest uplift with collective like-for-likes ahead 5.1% against a 2.4% increase for restaurants.
"Three months is a long time in a pandemic and I very much hope this strong rule, together with the local action we've taken in places like Bolton, can work to turn things around by Christmas."
Christmas 2019 was fairly tumultuous as well - we had seen months of Brexit unrest and a general election. However, the British public shrugged that doom and gloom off and gave the hospitality and on trade sector the perfect boost.
So, it certainly not “crackers” to be thinking about planning for the festive season! December always has been a key part of the UK hospitality and on trade sector calendar, and if Health Secretary’s optimism comes to fruition then we could see a very busy Christmas period.
Analysing last year’s Christmas figures Karl Chessell, director of hospitality business insight consultancy CGA said: “This was all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,”.
See our Christmas feature this issue on pages 18-19.
“What these Tracker figures suggest is that consumers were more selective about
Beer Piper Launches Game Changing System To Help Pubs Save Money And Boost Hygiene Standards Beer Piper, the UK’s leading automated beer line cleaning company, has launched a revolutionary system to help bars and pubs save money, save waste and pull perfect pints. The BP4 beer line cleaning system - an industry game changer - is the first of its kind in the UK. It ensures that beer lines are cleaned to extremely high standards at regular intervals with environmentally-friendly chemicals, something that is of utmost importance during the current climate. As well as keeping beer lines spotless, the system allows bar managers and landlords to save waste because they can serve the beer in the lines that is normally thrown away as part of a “manual” line clean. This can lead to huge savings behind the bar. In fact, recent research by Beer Piper found that a staggering 40 million pints of perfectly good beer are thrown out by UK pubs every year. The high tech system links to a mobile app which can control, track and report line cleans in real time - making beer line cleaning easy, accurate and fast. The BP4 system’s cloud-based technology logs when and who cleans the lines, and allows bar managers access to real time data as and when they need it, via the webbased portal and the handy app which can be
quickly downloaded onto a phone or tablet.
always positive when our systems have been implemented.
The portal and app also enables hospitality managers to deliver increased reportability and trackability, helping them to save money and waste. The interactive tech helps to improve accountability, which in turn makes running the bar more efficient - something that is increasingly important for the hospitality industry as a whole, especially at this time.
“Seaside bar The Marine Boathouse in Scarborough saved an incredible £5,000 in the first quarter after implementing the BP4 system, and trialling the mobile app too.”
The system eliminates the need for time-consuming manual line cleans, meaning that staff members are free to get on with additional activities. Jeff Singer, Commercial Manager for Beer Piper, which is based in Trafford Park, Manchester, commented: ”Beer Piper has invested considerably into the BP4 system, to ensure that the cloud-based tech and app makes life easier, more efficient and works in a smarter way for hospitality managers and owners. “Beer Piper systems also help bar managers reduce waste considerably, which equates to saving money - something which is crucial for the On-Trade industry at present as it picks itself back up after the Covid-19 shutdowns. “We work with a large number of hospitality owners and managers throughout the UK, from big chains, traditional pubs and craft beer taprooms, to restaurants, hotels and any type of venue that serves draught, and the feedback is
The app, which can be downloaded onto an Android phone or tablet and also features educational training videos, and has a troubleshooting section which means that users can identify and fix issues quickly. Additionally, larger group customers can check in to see how their public houses are doing with regards to hygiene and line cleans. Jeff continues: “The taste and quality of beer can be hugely affected if lines are not cleaned properly, or if they are cleaned with second rate systems or products. With the craft beer boom instilling a renewed passion in the nation’s beer drinking community, and with consumers having to be very selective about where they spend their money given the recent circumstances, pulling the perfect pint, every time, has never been more important. “Coupled with the need to ensure that hygiene standards are constantly first rate, installing a system such as the BP4 is a smart choice.” To find out more about how Beer Piper and the new BP4 system and mobile app can save you money, save waste and make life easier behind the bar, visit www.beerpiper.co.uk to call the team on for a chat about your requirements.
The Rising Sun Is Named Britain’s Best Beer Garden As well as winning the title, The Rising Sun also hosted a day of live radio broadcasts this week, which saw Union JACK airing some of its flagship shows from the beer garden. The day’s entertainment included the ‘Not-in-a-Pub Pub Quiz’, hosted by renowned TV quizzer Mark “The Beast” Labbett from ITV’s The Chase.
The Rising Sun – in Pensford, Somerset – has won the title of Britain’s Best Beer Garden. Owned by St Austell Brewery, the watering hole is renowned for its idyllic setting, large riverside garden and views over Pensford viaduct and the weir. The pub was nominated when independent national radio station, Union JACK, launched a competition earlier this month – it went on to reach the final top 10. The overall winner was decided by a public vote and more than 2,000 votes were cast in less than a week. The Rising Sun, which has been run by Lisa Faulkner and Becca Fricker since 2019, received almost a fifth of the overall votes.
Joint tenant, Lisa Faulkner said: “We feel honoured to be named Britain’s Best Beer Garden. Thank you to the Union JACK team and everybody who took the time to vote for us. “Our beer garden has a stunning backdrop of the viaduct and weir, so we feel lucky to operate a pub in such a beautiful location. We currently have an outdoor bar too, ensuring that all social distancing rules can be adhered to, while our guests soak up the views.” Steve Worrall, Managing Director of St Austell Brewery’s pubs, inns and hotels said: “Congratulations to Becca and Lisa on such a superb achievement. The fact that it was voted for by the public is testament to the popularity of the pub and what a great outdoor space they’ve created for their locals and visitors. Well deserved!”
e
T
T
. ... D
tl
e tl
w his
HE PIG
....
.TODAY’S SPECIALS.
AN
AN
D
....
. ...
HE PIG
w his
Take a butcher’s...
at the fresh new look of the UK’s leading pork snacks! NEW
O O O O O
83% of pork snacks are are consumed consumed with a drink1 2
Stock Stock the top top two two pork snacks brands brands
More Mor e than 1 in 7 people will not buy another product available pr oduct if a pork snack isn’t a vailable3 - so don’t mis s out on these incr miss incremental profits ofits emental pr SOURCES: 1. Nors tat | 4,009 4,009 pork snack s occasions occasions | Jan 20 Norstat snacks 2. IRI Mark et Plac e | GB Symbols Symbols & Independents | Total Total Pork Market Place Pork Snacks Snacks | Value Value | MAT MAT To To 17 May May 20 3. Norstat Norstat | 7 15 pork snacks snacks consumers consumers | Licensed Licensed venues 715 venues | Jan 20 4. C GA Strategy Strategy Research Research 2016/17 2016/17 CGA
Merchandising Tip Snack sales increase by up to 80% when they are made more visible4 so stock our best-selling pubcard.
16
CLH Digital
Issue 24
COVID-19 Has Accelerated A More Sustainable Future For Hospitality
moving away from plastic and towards far more eco-friendly lines. In the meantime, however, there remains one significant issue that needs to be addressed. The big movement from single-use plastics to sustainable products… particularly with PPE In particular, the catering industry places a great deal of importance on hygiene. When customers sit in a restaurant, go to a bar, or even take something away, they expect the highest level of hygiene and within those establishments, we have seen an even more heightened and intense approach to getting it right - again, largely due to the pandemic. PPE is an important factor to consider as part of that approach to
Written by Oliver Lloyd, director of Catering24 (www.catering24.co.uk) hygiene - not just in the hospitality and events industries. It has become a significant part of our daily lives and will be for some time yet. Businesses, particularly those that were locked down for a long period of time from the end of March, have had an opportunity to take stock about how their company moves forward and like many suppliers, we are seeing a lot of those pivoting towards a more sustainable future with the products they are purchasing. This pandemic is with us for the foreseeable and that’s something the industry appears to be preparing for. Sustainable products mean more money for businesses. It means purchasing less volume, less frequently and the events and hospitality industry has got a big opportunity to make a permanent switch towards this model something I believe we will see in 2021. Sport and festival events and hospitality have been slightly ahead of the curve, learning as they have muddled through over the last few months, but businesses within these sectors are already in conversation with caterers, like ourselves, about how they can be more sustainable in the future and better protect people attending events. Using plastic as an example, we’re seeing a big shift from plastics bottles to paper cups.
A recent report showed that huge amounts of PPE was being found in recycling, but isn’t the bigger issue that far too much of it is actually filling our landfills due to too many businesses and consumers purchasing singleuse plastic PPE? There’s a big ongoing global effort to improve the way we dispose of general waste and recycling, but this is an issue that could potentially have a long-term impact if there isn’t a change in attitudes towards using more sustainable and environmentally-friendly PPE equipment. Commercially, it makes far more sense to make the switch. There are several viable alternatives available, such as cloth masks and biodegradable gloves. Very recently, the first plastic-free visor, Reelshield Flip, was also made available and products like these are just the start in what is going to be a significant transformation in the near future.
FINAL THOUGHTS A change to sustainability has been in the offing for a long time in the hospitality and events industries, but what had previously been gradual has now been accelerated to meet society’s sentiment.
The events, hospitality, and catering sectors were already becoming far more environmentally-friendly even before COVID-19 struck earlier this year.
Businesses that manage full and half marathons and 10k runs are all moving to 100% recyclable paper cups, which are recyclable through all mainstream papermills across the UK. Compostable packaging is also becoming increasingly popular, as is leak-proof compostable food boxes.
There is still more to be done - particularly in the war to move away from single-use plastics that are difficult to recycle - and what I believe we will see in 2021 is a greater switch to far more eco-friendly products that are either recyclable, compostable, or biodegradable.
Naturally, it is under heavy pressure from the government, consumer, and media to be so, but what we have seen is this pandemic accelerating the pace of which that change has taken place.
In my opinion, that is just the tip of the iceberg and the start of a big transformation we will see from events, hospitality, and catering companies
Achieving that will only provide positive long-term benefits and results and will see the industries thrive far earlier than they were probably expected to.
Mandatory Calorie Labelling Described As A ‘Slap In The Face’ For Hospitality Sector Itemised Calorie listing on menus will be mandatory for out-ofhome businesses including pubs, restaurants, cafés and takeaway businesses with over 250 employees under new laws being drawn up by government, after several years of speculation. As the coronavirus death rate increased return to has revealed that being overweight or obese increases risk which many observers believe has galvanised the government into action. Currently the United Kingdom has one of the highest levels of obesity in Europe, with over 60% of adults in the United Kingdom currently overweight. The government has said its plans around calorie labelling follow research that people consume around 200 more calories a day if they eat out. However, UKHospitality has warned it could cost businesses a staggering £40,000 a menu. UKHospitality’s CEO, Kate Nicholls, commented: “Hospitality shares the Government’s commitment to public health objectives, and the focus on public education and information is certainly a welcome strategy. Britain’s eating out sector has made great strides in providing healthier and lifestyle choice options on their menus, responding to consumer demands and nudging healthier behaviour, as evident in the rapid growth of catering for veganism, for example. “Millions of Britons have rediscovered the joy of cooking from scratch during lockdown, a trend that has been rightly and roundly applauded. We should embrace this by embedding more nutritional education in schools.
Cooking from scratch is what restaurants do every day, and it’s how many of them manage to keep their offers attractive, with changing daily specials and locally-sourced seasonal dishes. Menu labelling could cost as much as £40,000 per menu run for some businesses, disincentivising such innovative and sustainable approaches, and stifling the efforts to offer exciting and healthy meals to customers. “A well-intentioned targeting of child obesity is at risk of evolving into an interventionist approach that heaps burdens on hospitality businesses just when they are at their most vulnerable and fighting for survival. Atrisk sections of society need specific targeting but the most constructive approach with most of society is to provide effective and credible tools to allow people to make informed decisions about their lifestyles, nutrition and exercise, from as early an age as possible. The sector is keen to play an active and positive role in helping to deliver and support initiatives in schools, to better communicate the benefits of healthy cooking and eating – there is simply no question that education has an enormous role to play in reducing obesity in the long term. “We are genuinely keen to work with Government to address obesity but the extra regulatory and cost burdens of measures like menu labelling could not come at a worse time. Hospitality has played its part in lockdown, feeding and accommodating vulnerable people and key workers. Now, as we focus on securing jobs and helping the economy and communities to recover, a raft of costs and regulatory burdens would be a slap in the face.” Tim Rycroft, Chief Operating Officer at the Food and Drink Federation said: “The UK’s food and drink manufacturers and the half a million people we employ – so recently the heroes heralded by government for feeding the nation during the Covid crisis – will be reeling today from this punishing blow. “As the economy struggles to recover, new restrictions on promoting
and advertising everyday food and drink will increase the price of food (1), reduce consumer choice and threaten jobs across the UK. And all to save 17 calories a day (2). On a missed opportunity: “A new government focus on the promotion of physical activity is welcome, but this package looks like a terrible missed opportunity. After months in which people have thought more about diet and exercise, we could have embarked on a bold programme to promote healthier lifestyles and better diet choices – encouraging consumption of fibre, fruit and vegetables. Instead, at the heart of this programme are old and discredited policies that will raise prices, limit choice and hit two of the UK’s most successful industries. On proposed promotions and advertising bans: “It is extraordinary that the government is proposing a ban on promotions of food and drink in retail at such a precarious economic time. With household budgets more stretched than ever before, the Scottish Government recently reversed its decision to press ahead with promotional restrictions. They said the Covid crisis had rendered their impact assessments meaningless. Why are things different in England? “Government is pulling in different directions. From August the Chancellor is paying for people to eat out whilst the Health Secretary is proposing banning promotions on the same foods in supermarkets. “Further, there is very limited evidence that these measures will effectively tackle obesity. The UK Government’s own figures suggested that proposed bans on advertising and promotions combined would only reduce children’s average calorie consumption by 17 calories per day (2). “For more than a decade, our industry has worked willingly with successive governments to reduce salt, fat and sugars. Government is right in its renewed ambition for a healthier, more active population, but it is also time it put real money behind specific, targeted measures to help those most afflicted by obesity, rather than relying on headline chasing measures."
Are You Purchasing Crockery for Hotels, Restaurants, Pubs, Banqueting or Event Hire Companies? Whether you are running a high end Restaurant, Hotel or Hire Company, purchasing crockery can be a daunting task. Trying to figure out everything from how much crockery to buy to what style will work best for your establishment can seem like an insurmountable task. Add to that the significant cost, it can be confusing and off-putting, and so this guide will give you the do's and don’ts for the would-be crockery buyer.
QUANTITY AND STORAGE When choosing crockery, think practically. While your budget is likely to be your primary concern, you’ll also have to consider a wide range of factors, such as how your new plates and dishes will look, how much storage space you have, and whether or not you need it to be safe for use in the freezer, dishwasher or microwave To start with, it will be worth measuring your ovens, fridges, freezers,
microwaves and cupboards. There’s no point buying a new crockery which looks great on your table, if it won’t fit where you need it to. Also, it will be worthwhile to think about the look and feel you’re trying to achieve. Fine dining and luxurious surroundings will require a very different style of crockery than a self-service establishment where accidents can happen and perhaps a more budget minded approach could work better. It is essential to consider quantity. Buying the right amount of plates isn’t as simple as calculating how many people will be in your establishment at any one time; when you’re fully booked and looking to serve as many people as possible in a given time period, some crockery is always going to be in the kitchen, either being washed or ready to be plated up, so think carefully - It may be better to add another 50% . Lastly, consider which body of China you would prefer, think about the appearance ; do you want Bone china with its translucency or perhaps you would prefer something with more strength - Vitreous China.
terms are used very loosely. Porcelain comes in hard paste and soft paste.
· · · ·
Vitreous means glass-like. Vitreous china is made of clays that are glazed and fired at extremely high temperatures. The temperature causes the glaze to fuse with the clay and become non-porous. This China is both delicate and extremely durable. For further information, visit www.dentontableware.co.uk or see the advert on page 11.
Porcelain Bone China Vitrified / Vitreous ROK Run of Kiln/ Imperfect or Seconds There are different types of China, Porcelain and Tableware R.O.K. and the
HARD PASTE PORCELAIN Made from white china clay, kaolin and china stone. When fired at great heat, these ingredients fuse to become a vitreous white surface - entirely hard.
SOFT PASTE PORCELAIN Made from white china clay. Firing is at a high temperature but not as great as that of hard paste porcelain. The body is more liable to breakage.
BONE CHINA Bone china is hard with a combination of clay and china stone made white and strong by the addition of calcified bone. It has a finer texture, a warmer creamier colour than the "blue white" of other clays and very strong. The adding of the bone makes it translucent.
VITRIFIED / VITREOUS
18
CLH Digital
Breakfast & Brunch- Reaping the Benefits Issue 24
“To eat well in England you should have breakfast three times a day.” ― W. Somerset Maugham sons alone, and the demand for ‘clean eating’, paleo, vegan and other diets, has alo increased. Furthermore, the number of vegans in Britain has risen by 360% in 10 years, with more people opting for a plant-based diet to gain on the perceived health benefits of a vegan diet. So when it comes to breakfast and brunch, what health-inspired dishes are finding favour right now? So, operators really should view breakfast as an opportunity to be embraced and could also hold the key to profitability and increased revenue for hotels, pubs and restaurants.
are largely made based on health (28%). Millennial consumers, accounting for 23% of all breakfast consumers, are especially seeking health benefits at breakfast – 253 million MORE breakfast servings they enjoyed last year were based on fulfilling this need. 190 million more were chosen based on being ‘more natural/less processed’. Nestlé Cereals Box Bowls range – a six pack of Nestle Breakfast Cereal favourites that can be eaten straight from the box. All that is left to do is to pour milk into the speciallydesigned bag inside the box, and grab a spoon for a tasty and convenient breakfast to be enjoyed at home, or on the go.
It is widely acknowledged to be the most important meal of the day, and recently revealed statistics show that breakfast could also hold the key to profitability and increased revenue for hotels, pubs and restaurants. Furthermore, the brunch phenomenon has been growing for a few years now and it shows no signs of abating, with many venues introducing a whole new variety of creative, inventive and surprising dishes.
While 55% of people eat breakfast at home every day, almost half (49%) eat breakfast out of home, according to Mintel. Indeed, recent research from Lamb Weston reveals that 2.6 million adults in the UK now eat out of home between 10am and 12pm, up from approximately 1.3 million adults in 1974. Furthermore 20% of those who take breakfast out-of-home do so once a week or more.
Breakfast is an almost universal occasion, claimed to be the most important meal of the day with up to 95% of UK adults partaking of the meal. Over the past couple of years breakfast has been the main contributor of visits growth in the eating out market, due to increased penetration and choice as well as frequency of use.
Unsurprisingly, bacon came out on top as the most essential element of a Full English, with 69% of Brits wanting this on their plate. Sausages took the number two spot with 66%, followed by toast (62%), baked beans (57%) and a fried egg (53%). We’re choosing fried mushrooms (42%) over grilled (38%) and hash browns (44%) over chips (19%). When it comes to sauce, it’s tomato ketchup (29%) that we’re reaching for, closely followed by brown sauce (23%). However, these aren’t the only sauces we’re adding to our fry-up. 5% of Brits would happily add BBQ sauce or mayonnaise to their Full English, while 3% would opt for chilli sauce.
Toby Baker, Marketing Director UK & Australia, Nestlé Cereals, said: “Consumer research tells us that Brits want more variety and convenience at breakfast time. Our new Box Bowls provide a tasty breakfast choice for almost every day of the week, pre-portioned and ready to eat straight from the box. “Box Bowls have also been designed to fit around ever busier lifestyles – they can be enjoyed at home, or while out and about. The toughest decision you’ll face is which one to choose.”Consumers are eating more fruit (up 8.5%), porridge (up 7.4%) and eggs (up 2.7%), confirming the trend towards more ‘natural’ breakfasts
HEALTH CONSCIOUS
However, signs are pointing towards a generational shift in breakfast eating habits. The older generations are more likely than younger cohorts to eat breakfast at home every day and also have a lower repertoire of foods typically eaten.
Prior to the coronavirus pandemic one in four consumers in the UK enjoyed having breakfast outside of their home – which is why it has been identified as a key growing trend for caterers. High street casual dining chains, pubs, bars and fast-food outlets historically linked with lunch and dinner dining have responded to the increase in consumer demand by adding breakfast offerings to their traditional fare to try and earn a share of this lucrative market. According to data from foodservice baker Kara, Britons spend on average £13 billion a year dining out for breakfast, and with current growth at just under 1% its making headlines as the fastest growing eating out day-part in the total Eating out Market. As consumers lifestyles get consistently busier, we’re continuing to see the blurring of meal times with many consumers now undertaking a ‘brunch’ option or an all day heartier breakfast when dining out. Kara data also revealed that 40% of Millennials are now choosing to avoid gluten dishes, with only a small number having to switch to gluten-free for medical rea-
As the nation becomes more health-conscious than ever before, we’re also seeing an increase in healthier breakfast options. 61% of Brits said they enjoy a bowl of yoghurt and granola for breakfast, while 59% like a smoothie. 36% of those in our survey have made their own overnight oats, a new trend sweeping the nation, while 33% have enjoyed the millennial favourite, avocado and poached egg on toast. According to research from market insights experts Kantar sales are up year-on-year on items like cereal bars (2.2% growth to £444.5 million), porridge (up 4.8% to £247 million) and marginally on ready-to-eat cereal (value of sales is up 0.7% to £1,318.1 million). When it comes to food and drink choices, decisions
All elements of the box bowl are recyclable – from the specially designed inner bag that holds in moisture, to the unique cube-like outer carton.
In contrast, more fragmented routines appear to be taking root among the younger generations. They are more likely to eat breakfast out of home, many doing so while on the go, and to eat a wider range of foods for breakfast. Additionally, the young’s propensity to snack is also impacting on breakfast eating, seeing them graze on smaller breakfast items throughout the morning rather than eating one big breakfast.
BREAKFAST BEVERAGES Out of home breakfast visits have been fuelled by a
market-wide focus on coffee. 25% of coffee is consumed at breakfast and 16% as part of a morning snack, so many operators have introduced a credible coffee range as a way of maintaining customer loyalty. While fruit juice came out as the most popular drink across the board, there were some variations when it came to hot drinks. According to studies, men prefer white coffee (68%) while women would rather have a cup of English Breakfast tea (70%). The increasing popularity of brunch has also led to a rise in brunch-friendly cocktails. And when it comes to cocktails, Brits are ordering a Bloody Mary (24%) before anything else, closely followed by a Bellini (23%) and a Mimosa (18%). With the coffee culture showing no signs of slowing down and a greater demand for premium product as consumers develop a more discerning coffee palette, Roger Heap from Swiss owned Jura says hoteliers should be serving quality coffee. “JURA manufactures premium, Swiss-made bean-to-cup coffee machines that are ideal for commercial use – producing from 50, up to 200 cups per day. The JURA WE8 is perfect for a small hotel offering as it’s capable of producing around 35 speciality coffees per day. This machine features 12 programmable specialities, from a latte macchiato to a flat white. It also has a 3l water tank capacity and a 500g bean container capacity with an aroma preservation cover. For optimum convenience, the WE8 is compatible with the JURA Coffee App, so
GRAB THE OPPORTUNITY So there you have it, breakfast as an opportunity to be seized. Nigel Phillips, Lamb Weston’s National Sales Manager Matt Scott says: “The UK breakfast and brunch market is experiencing a big boom, with 58% of people now seeing it as the most important meal of the day and as a crucial element of a venue’s offer. The times and occasions for breakfast and brunch are also evolving with breakfast no longer viewed as a functional meal to start the day but as a sociable, indulgent occasion. “Breakfast is a large and innovative market, presenting a great opportunity for casual dining venues and pubs to diversify their offer and grow. Operators need to shape up their offers to capitalise on this significant opportunity."
www.uk.jura.com 01282 868266 www.nestlecereals.co.uk
20
CLH Digital
Issue 24
Festive Ordering
Christmas, But Not As You Know It Delight Your Diners This Christmas with LillyPuds Bidfood shares festive food predictions for a ‘Christmas with caution’, as it launches its 2020 Christmas range
for fancy product innovation, but instead, that in these uncertain times, many of us are looking for touches of comfort to make us feel good. Whether that’s festive favourites, winter-spiced options, or mince pie variations and Christmas puddings to tempt consumers.
STAYING SAFE THIS SEASON
Foodservice supplier Bidfood, have launched its 2020 festive range, whilst also exploring consumers’ feelings around how they envisage their Christmas looking this year, through a recent Bidfood survey. According to the findings, this year we can expect a ‘traditional Christmas with caution’, involving socially distanced small gatherings, single serve food or personal buffet platters, as well as celebrating truly British traditions.
SUPPORTING LOCAL AND CELEBRATING BRITISH One of the consumer behaviours that has come out of the pandemic has been the rise in desire to ‘support local’ – from supporting local producers and businesses, to spending on UK experiences and British getaways. Whether it is due to the consumer’s desire to support the UK economy, or lockdown reducing international business and travel, people are really focusing on celebrating Britain and what it has to offer. Just over a quarter (26%) of consumers are looking forward to a Christmas meal that upholds true British tradition with all the trimmings – whether they dine in or venture out. The research illustrates that really, this isn’t a year
When asked about the research, Lucy Pedrick, Head of Insights, said: “48% of consumers ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience. Now supplying direct to consumer, Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amidst the Coronavirus pandemic.” As well as being physically safe this season, Bidfood is still looking at ways to be environmentally safe, with their entire cracker range this year being more sustainable than ever! Each cracker is easily recyclable, is free of single-use plastics and contains no glitter; the range also includes a number of crackers that support The Trussel Trust, with proceeds donated directly to the charity. Discussing the range, Vicky Tripp, Campaigns & Activation Manager, said: “It is important that, despite this years’ challenges, operators do not forget the importance of dietary requirements and consumer demand for vegan and gluten free options. “With this in mind, Bidfood has launched a range of options to appeal to those conscious consumers, from classic vegan wellington slices, as well as our gluten free and vegan Premium Selection mirrored chocolate truffle torte, which we’re particularly excited about.” See the advert opposite for details.
Following many years of making puddings for friends and family, LillyPuds was created in October 2015 by Alison Lilly to introduce a tried and tasted Christmas pudding recipe to diners. LillyPuds brings to market a festive delight that is easy to eat, light on the palate and with all the traditional spices and flavours to be expected of a Christmas pudding. The fruit and spice mix is blended with a local real ale, brandy, fruit juice and zest instead of using mixed peel. The increased fruit content and reduction of cheap fillers such as flour and sugar to the mix produces a dessert that is easier on the palate after a heavy indulgent Christmas lunch.
The range includes the Great Taste award-winning Premium Traditional (120g and 140g), Great Taste Gluten Free 120g and the Vegan/Gluten Free 120g puddings. The Premium Traditional and Gluten Free puddings are suitable for vegetarians and do not contain dairy ingredients. Loyal customers include West End 5* hotels and gastro pub chains throughout East Anglia. Products are available nationwide for delivery direct. www.lillypuds.co.uk/foodservice E: hello@lillypuds.co.uk T: 07792223301
Enhance Your Menu with Clearwater’s Frozen Lobster Meat Enhance your menu with Clearwater’s frozen Lobster Meat. Produced using a specialized high-pressure extraction system, this raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. With no pre-cooking or shucking required, Clearwater’s sustainably fished Claw & Knuckle Meat comes in a 227g vacuum-packed pouch, which is ready to cook. The pouch can be inserted into boiling water or left to poach for several minutes, before serving in a recipe. Perfect for including in risottos, pasta dishes or even in a lobster roll. For more details contact windsorsales@clearwater.ca
Wicked Wolf - Multi-Award Winning Artisan Gin Launched in September 2015 under the banner “The Spirit of Exmoor® ’, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon. Wicked Wolf Exmoor Gin uses the combination of 11 exotic botanicals producing complex layers of citrus and pepper notes, finely balanced with the distinct flavours of juniper and coriander, resulting in a mature, premium spirit. Hibiscus, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics creating a full-flavoured, smooth gin. Pot distilled in a copper alembic still, Wicked
Wolf Exmoor Gin is filtered, bottled and labeled by hand in exclusive 100-litre batches.Each aromatic is prepared by hand, infused and distilled separately resulting in 11 individual distillates which are then skilfully blended. This allows for complete control over the strength of each flavour, and enables consistency across each batch. The gin is multiple filtered producing a 42% ABV, smooth, full-bodied and elegant spirit.Wicked Wolf Gin is best served with ice and lime over a sprig of thyme, but is equally at home neat with a block of ice or mixed with a quality tonic. For further information visit www.wickedwolfgin.com
Technology and Software
Issue 24
CLH Digital
ROUND - The UK's Favourite Order & Pay App Since the re-opening of pubs and restaurants on the 4th July, the ROUND app has served and supported hundreds of thousands of customers across the country to order safely, securely and easily in its community of ROUND venues. In August, ROUND supported venues with a seamless ‘'Eat Out to Help Out' solution within the app, and helped over 40,000 diners save 50% on their orders! Customers can now also tip staff directly via the app, in addition to pay via Google Pay and Apple Pay, with many more exciting features to be announced shortly.
Why join ROUND? • Increased monthly spend of 29.9% by customers when
using a mobile order & pay app, according to a CGA report • £0 set up and £0 monthly fee - just a small % transaction fee • New and improved simple set up process • Complimentary tablet so you can easily manage the mobile orders Getting started is easy. Your venue could start taking mobile orders within a matter of days. To get started, or find out more, simply visit www.round.app and tap ‘get started’.
Hotels, Inns and B&B’s are Migrating to Caterbook for Free!
For 20 years, the Caterbook brand has been a trusted tures based on their needs. name in accommodation software, providing innovative • Responsive, customisable booking engine embeds on your solutions to simplify your workload. Since the easing of own website. lockdown restrictions, our technology has been empow• Configure and assign unique per-rate deposit and cancelering accommodation businesses to re-open their doors, lation policies. whilst keeping staff and guests safe. • Housekeeping report shows type of room clean (daily, • Minimise staff / guest interactions with paperless online departure etc), with any linen and towels required each day. check in and check out. • Batch create, email or print all the day’s invoices in a sin- • Industry standard reporting metrics of RevPAR, Average Daily Rate etc. gle click. • Post food & drink items from your EPOS to the room bill • Take payments in real time using our built in PCI compliant payment gateway. for settlement on checkout. • Channel Manager links to booking.com, Expedia and • Use yield management to automate pricing changes many regional DMO’s. based on availability. To help get hospitality back on it’s feet, we are offering • Create and schedule custom guest email and SMS mesour Caterbook software for FREE until 1st January 2021 sages. • Additional individual staff user accounts included as stan- (see our website for details). dard, with activity logging. Call 01840 298298 or visit www.caterbook.com and • Role based access control restricts staff privileges to feasign up for a risk free 14 day trial account.
Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic. Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything
to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service. Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas. Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit usetoggle.com for more information.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
23
24
CLH Digital
Issue 24
Technology and Software
Contactless, Branded Hotel App For Deliver Critical Information To Your Frontline Workers Your Guests - Set Up In Minutes
Vamoos, the App for Hotels, makes it so simple for you to keep your guests, staff, and hotel safe, all while delivering the same magical experience they’re used to with better customer service than ever before. Through your own, branded hotel app, you will be able to:
- Create a full hotel directory with all the information your guests need at their fingertips - Instant message back and forth with guests so
reception needn’t be open - Encourage more bookings for activities, table reservations, tours, and much more - Accept virtual Do Not Disturb requests which guests can manage themselves - Share a list of local points of interest that your guests can visit that are open and safe - Allow guests to check themselves in and out remotely And what’s more, your own app can be set up and shared with guests in just minutes! Don’t believe us? Sign up for your free 1month trial and see for yourself, and join the hundreds of other hotels around the world who have taken their guest experiences to new heights. Visit our website on vamoos.com for more information and to sign up, or contact the team on info@vamoos.com.
Park Plaza, Deploys the Virtual Remote Control The speed of technology's evolution is a hot topic at Airwave's HQ and indeed, drives our business, making life exciting. However, Airwave's technicians saw a much more literal sense of speed recently, when discussing the notion of a "virtual remote control" in light of the Covid-19 pandemic. Simply speaking, the VRC would allow guests to bypass the in-room TV remote, instead using a smart device (phone or tablet) to control the TV. A quick phone call to software developer partner Otrum, and it seems that great minds think alike! Otrum had not only hatched the same idea, but speedily developed VRC software to work alongside Otrum hotel TV systems. After a short period of testing, Airwave approached key client Park Plaza with a sparkling new product to be trialled at their
two operating sites - London Westminster and Amsterdam Victoria. "Park Plaza Westminster's location opposite St.Thomas' hospital has seen it remain open to accommodate NHS staff" said Wayne Bowring, Head of Hospitality Sales, "we were naturally keen to propose a product that could help, even in a small way, prevent the spread of infection." "Further aiding the mitigation of the virus, Otrum's Virtual Remote Control can be implemented remotely" said Julian Arnold, Technical Director "and this we did! remotely upgrading each hotel's TV system server, ahead of pushing new software onto each guest-room TV." To find out more about the Virtual Remote Control, visit ww.airwave.tv/3996/VirtualRemote-Control or see the advert on page 3.
OurPeople is a team communication and engagement platform revolutionising the way management teams within the hospitality sector communicate with their employees. Its technology connects staff in real-time, ensuring the right people are receiving the right communication at the right time. Primarily working within industries with a high number of deskless workers, the OurPeople platform allows secure and targeted communication to ensure employees are engaged, informed, and have the insight they need to do their jobs safely and properly, while increasing productivity levels at the same time. Each offering is bespoke for your team, whilst being safe, secure, GDPR compli-
ant and fully within company control. OurPeople bridges the gap to ensure you can get critical, up-to-the minute information to staff who may not have access to standard communication platforms during their daily work. The solution is more than just a messaging app however, it is your secret weapon to cut through the noise and deliver critical communication. Contact us to find out how OurPeople can help your business streamline the way it connects with the deskless workforce, removing unnecessary chatter and increasing productivity. Visit www.ourpeople.com
Wi5 Mobile Order & Pay Solution for Your Business Wi5 is the industry-leading mobile Order & Pay solution for hospitality, that allows customers to easily place orders and pay for them on their own devices for both Order to Table and Pickup. We’ve invested heavily in our design and technology to ensure that we have the most intuitive, reliable and secure software solution on the market. There are now lots of solutions out there that offer some form of mobile ordering, but unless it’s a brilliant experience for both customers and staff, it will ultimately fail. Wi5 delivers a frictionless mobile experience without the
Quadranet Restaurant Intelligence Quadranet have been on a project to promote Restaurant intelligence. Intelligence is the collection of information to advance business. Covers have been the one measure used in restaurants for years, but now many more measures are available to management. Our booking system not only counts the number of covers booked, but from what source and by which promotion, including social media. We also give information on diners spend and items consumed. We let restaurants talk to their customers through a generic app, alternatively an API is available to use in the restaurant’s own app. Loyalty, discounts and push notifications are all pushed through the app. Our restaurants prefer to think of members rather than customers.
need for a cumbersome login process or downloading any apps, and we’ve made it as easy as possible at every step of the way. For businesses, we’ve made it simple to set-up and manage, whilst still providing the advanced functionality vital in the longterm for enterprise and SMEs alike, such as POS-integration. We’re also proud to be the only mobile Order & Pay solution to maintain the highest levels of security through ISO/IEC 27001 certification, the globally recognised standard for information security, meaning both operators and customers can depend on us. See the advert on this page for further details. Inhouse efficiency is also important. Rising staff costs must be countered by better efficiency. We have a time and attendance model that records hours. These hours can be compared to takings. Also, kitchen screens not only increase kitchen efficiency, but calculate the sum of standard minutes for dishes produced, compared to actual hours paid. Covid has accelerated the move to customers placing their orders on an app or website. Pay at table is also offered to diners who have little time, especially at lunch, and don’t want to wait for the credit card machine at the end of their meal. Disparate facts on their own, become intelligence in the new reporting suite combining monetary, time and resource measures to take your winning business to the next level. See the advert on page 22 or visit www.quadranet.co.uk
26
CLH Digital
Issue 24
Hygiene, Health and Safety
New Insect Prevention Air Curtain The Hospitality Sector Needs To
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.
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.
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.
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.
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 entire entrance with a barrier of air, thus preventing
KYDEX Puts Safety First
To make hospitality spaces safer and reduce the risk of coronavirus transmission, many businesses have turned to innovative materials with hygienic properties built in. In this critical time for the sector, which is reeling from the damage caused by Covid-related shutdowns, any product that can help in the fight against the virus is worth consideration. While regular deep cleans with heavy duty chemicals will help, specifying and installing new surfaces that are Image credit: Aristech Surfaces. resistant to bacteria and viruses will offer improved protection to staff and customers. KYDEX is one such product. It contains Microban, which provides antimicrobial protection. This halts the growth of bacteria and a broader range of viruses, organisms, protozoa, and fungi such as mould or
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.
mildew. This makes it significantly better for high-use surfaces when compared with an anti-bacterial product, which only prevents bacteria from growing on the surface. As an advanced thermoplastic, KYDEX can be moulded into any shape and matched with any colour – perfect for branded environments. While well known for its use in healthcare environments such as hospitals, it is also heavily utilised in the leisure and hospitality sector. It can often be found in a wide range of objects including furniture, counters (such as bar tops and reception desks), and doors, as well as in food preparation areas and washrooms. As a homogeneous product, any damage to the top layer does not negatively affect its anti-microbial properties or visual impact, which makes it perfect for high-traffic areas. Its ability to withstand tough cleaning products, without any staining, fading or surface damage, also make it perfect for a postCovid world. To find out more please go to https://bit.ly/3jK3Dre or see the advert on page 30.
Heed New Cleaning Techniques
With hotels, restaurants and cafés all now reopen to the public, establishing a thorough cleaning regime is crucial for the safe return of guests. The HoReCa sector has seen one of the biggest upheavals in its practices since the pandemic began; closing its doors, furloughing staff and installing new safety equipment and ongoing cleaning procedures to kill all virus’ whilst providing a safe environment for both customers and staff. Cardiff-based Genesis Biosciences has developed a unique anti-microbial, surface sanitiser that is proven to be effective against Covid-19 and is free from any harmful chemicals. Genesis’ Sanitiser – part of its Evogen Professional range – delivers safe, high performance cleaning and disinfection of all types of hard surfaces. The utilisation of
natural, biodegradable active ingredients offers an eco-benign alternative to many of the harsh chemicals commonly used for sanitisation. Genesis Biosciences is one of the few companies in the UK to have gone through rigorous external anti-viral testing to validate its surface sanitiser’s effectiveness against all enveloped viruses, including COVID-19 and other coronaviruses and has supplied more than 60 tonnes of product across Europe since the beginning of March. The sanitiser is available 1,000L IBC, 200L, 20L, 5L and 500ml concentrates offering a cost effective and environmentally responsible antiviral solution for all applications. To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.
A Tool In The Test And Trace Arsenal Is Here An entrepreneur who wanted a better way for businesses to collect details of customers for the NHS Test and Trace requirements has developed an app – ‘COVID Collect’. Carl Blanchard of C3 Software in Bournemouth, Dorset, designed the system after writing down his details in pubs on sheets of paper. Understanding it was potentially capable of spreading Covid-19 and in breach of GDPR rules, he designed his superbly simple to use app. Any venue, sports club or premises that requires visitors to register for the Test and Trace system can now use ‘COVID Collect’. Data can be inputted on a device either by the customer or staff – it is then safely stored and can be sent to Test and Trace if required, details are deleted after 21 days to comply with GDPR and Test and Trace regulations
The data can be inputted using contactless technology, customers simply generate and scan a QR code with their details on. Carl said: “When I had to write my details down on a piece of paper, I saw a problem that had to be solved.’’ “Using a pencil means Covid could be spread and it would be easy for someone to take a photo of all the names and numbers on the list, which would be in breach of GDPR regulations.’’ “Inputting the data takes seconds – the details are stored safely and can be communicated to Test and Trace if necessary. “All businesses that require customers or visitors to give their details can use this app and it can be up and running in minutes.’’ “People already using it say it drastically reduces the burden of administration and frees up a lot of time.’’ COVID Collect is designed to be part of a business’s range of measures to help keep everyone safe. For more information or to purchase visit C3’s website at: www.c3software.co.uk/covidcollect/
Hygiene, Health and Safety
We Have The Technology To Keep Your Business Safe! The FaceCam from Fusion is a technology breakthrough. Designed to accurately capture face recognition, temperature and mask data, this technology detects and alerts whether an individual has a fever and if wearing a mask is required will alert user if no mask is present. Software will also email management should a fever reading be taken. The software provided with FaceCam does allow for reporting. You can use these reports to set a date range and see everyone who has come into the building (and at what time) and what their temperature was at that time. The software can recognise enrolled staff members or alternatively record guests
and visitor photo along with detail of times and dates both in and out of the building By asking the member of staff that you’d like to enrol on the FaceCam stand them in front of the device and have their temperature taken. First take the reading without a mask on. After they’ve been enrolled the device will have no problem identifying them with a mask on. Watch our short video on our web site to see it in action. Message or call the Fusion team if you'd like to learn more or book a demonstration 01133 979 555. https://fusion4care.com/facecam/
Use Colourful Visual Communication Aids to Increase Safety, Productivity and Revenue in the Hospitality and Catering Sector
As the new industry landscape unfolds post-Covid, it’s critical for establishments in the hospitality and catering sector to adapt and evolve to meet the changing legislation and environments, whilst keeping their staff and customers safe. Throughout all of this, operating at maximum output is crucial in order to generate revenue and profits, and so productivity and efficiency matter. Beaverswood, a visual communication specialist, has developed a full range of smart and effective solutions that will help you to operate effectively and efficiently, in the safest manner. Considering all the aspects of running a business, looking after its customers, complying to government guidelines and keeping everyone safe, Beaverswood has developed a comprehensive
range of floor markings, perspex screens, seat markers and outdoor stencils, as well as impactful visual communication tools such as; labelling, signage and colourful noticeboards, which will help the hospitality and catering sector perform to the best of its ability. Beaverswood states there is a definite correlation between highly effective visual aids and revenue performance. “Not only do you make your customers feel safer, you enable your workforce to work smarter and therefore quicker”, says Product Manager Jim Roberts. “In turn, this means establishments can optimise their productivity, which positively impacts the amount of money they put through their tills’. For more information visit the full range of visual communication products at: www.beaverswood.co.uk
Issue 24
CLH Digital
27
28
CLH Digital
Issue 24
Hygiene, Health and Safety
Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety. Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown. If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.
Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association. If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied. Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air. Visit www.swiftclean.co.uk
Astreea - The Pedal Hand Sanitiser 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.
• • • • •
12 month warranty • Anti-theft • Hands-free Genuine usage increase where installed Medical stainless-steel construction 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 See the advert on page 2 for details.
trck.to Track & Trace Solution
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Airship, the hospitality technology specialist launched trck.to, their Track & Trace solution back in July in aid of a swift and safe reopening for thousands of locations including football clubs, theatres and churches as well as bars, pubs and restaurants. As news from Government this week means that Track & Trace will be mandatory in the UK hospitality sector from September 18th, the demand for safe and secure Track & Trace will be higher still. A key benefit of Trck.to is that when customers check in, they’re
given the option to opt in to receive the operator’s marketing emails. On average, operators are seeing a 25% opt in rate, with some as high as 50%, giving businesses a much-needed boost as they reopen. Operators already signed up to Trck.to include: Caffé Nero, Camden Town Brewery, Costa Coffee, Crussh, Greggs, Hotel Chocolat, Leon, Mildreds, Mission Mars, Ole & Steen, Pret a Manger, Roadchef and Vagabond. Visit usetrck.to to sign up now.
Hygiene, Health and Safety
Issue 24
CLH Digital
Monika Automates Hygiene Tasks for Staff and Customer Safety
Automation is an increasingly attractive option in today’s commercial kitchen. Although we are all conditioned to wash our hands, thoroughly and frequently, and improve hygiene in general, it can be hard to uphold such measures in a busy environment where pressures are greater than ever. This is where an automated food safety system can help. MonikaPrime can be programmed to give audible as well as visual reminders when a hygiene/infection control task is due – for example to clean down equipment, change cloths and even to alert staff to wash their hands or take customer contact details. By choosing to set an alarming and flashing ‘beacon’, staff can be in no doubt that a task is due and are more likely to complete it on time. Repeat or one-off checks can be
programmed, with verification by a line manager to ensure completion to a sufficient standard if required. UK Director of Sales Rag Hulait commented: “You can use MonikaPrime to drive and double check compliance with food safety and hygiene requirements set within your business. And if you add automated equipment temperature monitoring, you remove the need for staff to move around taking manual fridge and freezer temperature readings, touching surfaces that may be contaminated.” The MonikaPrime system also comes with easy to use software that gives you visibility of staff and equipment performance, so you can see areas for improvement on the way to confident compliance. For more information please contact Monika on 01664 420 022, rag@monika.com or visit www.monika.com.
WaterCare Proudly Introduce the New iX Water Range 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 filters. For use on coffee machines, water coolers, ice machines, vending machines, and catering applications. The iX range offers a comprehensive product in a cost effective, efficient, flexible, and stylish package.
measurable control.
WaterCare are extremely aware of the negative impact that waste plastic has on the environment, plus with the uncertainty of where the hospitality industry will be in the next 12 months following Covid-19 pandemic, WaterCare have created a product and program designed to not only reduce your costs significantly, but also recycle 100% of the expired media inserts and return these back into the marketplace – keeping costs & waste down, whilst creating
WaterCare are passionate about providing cost effective, eco-friendly solutions to water treatment. Their NEW, improved iX range of water filters, along with our Replace & Return Program provide an easy, responsible, and cost-effective alternative to current one-way systems.
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.
Discover the full iX Water range at www.watercare.co.uk/ eco-friendly-water-filters/ or call 01279 780250 to speak to a sales representative.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
29
30
CLH Digital
Issue 24
Hygiene, Health and Safety
ATP Leads The Way For Hotel Cleaning Effectiveness As hoteliers navigate the swings between lockdowns and reduced capacity, and reopening floors, preparing rooms, and accepting more guests, they will need to take extra steps to ensure the safety of those guests and the employees who serve them. Key to that safety will be ensuring that sleeping rooms, conference areas, lobbies and lounges are cleaned and sanitized. While sanitising surfaces is just a small part of combatting the prevalence of COVID-19, hotels need to prove to guests that their facility is safe place to stay. Too often, monitoring of cleaning effectiveness has relied on visual inspection. This, of course, cannot detect unseen microbes. Cleaning and sanitation monitoring technology that uses adenosine triphosphate (ATP), the energy-releasing molecule found in every living cell, has been adopted by hotels and
other industries to monitor cleaning effectiveness. ATP monitors provide, in as little as 10 seconds, quantitation of the overall ability of cleaning chemicals and crews using them to clean a surface. One study estimates that 33 percent of the ATP picked up by monitoring is microbial in origin. Surfaces will vary according to sources of contamination and frequency of contact but reducing ATP levels often is enough to reduce infection. Hygiena’s EnSURE™ Touch ATP Monitoring System uses the UltraSnap™ test to collect samples from virtually any surface, delivering actionable, reliable results in seconds. Its portability and ability to upload to SureTrend cloudbased software lets you track and trace progress, without leaving the room! See the advert on page 19 or visit www.hygiena.com/hospitality
Doesitall’s Alcohol Free Hand Sanitiser is ECO-FRIENDLY as Our Formula is Alcohol Free
Doesitall hand sanitiser has a naturally occurring formulation with active ingredients that kills 99.99% of viruses and bacteria. Doesitall’s Alcohol Free, Anti-Viral & Anti-Bacterial hand sanitiser is a ready to use, high performance hand sanitiser solution. It is suitable for use on the hands, to remove potentially harmful viruses & bacteria. Benefits of using Doesitall hand sanitiser:
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
• Includes hand softening agents and is beautifully scented leaving your hands soft with a pleasant aroma • Eco-friendly, due to our all natural formulation process, with active biological ingredients used as opposed to alcohol • Our naturally occurring ingredients are readily biodegradable and have no aquatic toxicity, thus they offer a greener alternative to conventional alcohol products
and minimise environmental impact Our hand sanitiser is fully laboratory tested and has passed BS EN 14476:2013 + A2:2019 standards concluding it is effective against 99.99% of viruses and bacteria including SARS + CoV-2. (Covid-19). Doesitall Hand Sanitiser is NonFlammable. It contains naturally produced active ingredients which is better for the environment. Our dual action virucidal formula prevents the chance of anti-microbial resistance occurring. Our 5L Eco refill system allows you to refill your own re-usable sprayers saving on harmful plastic waste. Protect your staff and customers, use Doesitall’s Alcohol Free Hand Sanitiser with clinically proven confidence! See the advert below or visit www.doesitall.uk
Hygiene, Health and Safety
Clean Air for a Safe Environment
During these uncertain times, we must be equipped with the right tools to fight contaminates. Axair offer state of the art air cleaning systems for any indoor environment to help improve air quality and prevent the spread of disease.
Wellisair is a patented air disinfectant air purifier with the innovative technology to disinfect, purify and clean the air and surfaces with nature’s mechanisms removing 99.9% of all hazardous elements.
How Does Wellisar Work? Wellisair uses technology that generates and expands hydroxyl radicals (OH) that by oxidation eliminates virus, bacteria, allergens, moulds, odours and volatile organic compounds (VOCs) up to 99.9%.
OH is a powerful purifying substance that is generated naturally by sunlight, ozone, and moisture in the air, and it harmlessly disappears along with other air pollutants. Once the oxidation process has started, the effect called “respiratory explosion” occurs, which consists of a series of cascade reactions that produce more hydroxyl radicals, this accelerates the process of eliminating viruses and bacteria. Wellisair produces the same chain effect that efficiently purifies and disinfects the air and surfaces of an area up to 60m2. The Wellisair is available to buy online at www.axaironline.co.uk.
To find out more about our clean air solutions please email sales@axair-fans.co.uk or call 01782 349 430.
Viroblock™ Bedding - 99.99% Effective Protection The Fine Bedding Company are leading suppliers for the bedding industry with over 100 years of manufacturing experience. Their united purpose is to create better products for a better night’s sleep, priding themselves on their quality and sustainability commitments; continuously striving to have a positive impact on people and the planet. The hospitality sector has been impacted more than most by the measures taken to control the COVID-19 pandemic. In response, The Fine Bedding Company has developed a revolutionary new bedding collection to provide guests and hoteliers with peace of mind as the sector begins its long awaited return to normality. It’s been found that Coronavirus can live on textile surfaces for up to two days, and sleeping on a pillow previously occupied by an infected individual could increase the risk transmission. Their latest collection, including pillows, pillow protectors and mattress protectors, uses ground-breaking Viroblock™ technology which has been tested to be 99.99% effective against
SARS-COV-2 within 30 minutes of contact, the virus that causes COVID-19, alongside other common viruses, bacteria and yeasts in as little as 5 minutes. The entire collection has been tested to remain durable and effective for at least 15 washes at 40°C and has been certified as safe and sustainable, with all Viroblock™ ingredients being cosmetic grade, bio-based, OEKOTEX® certified and recycled. Contact the team to find out how their latest collection can provide you and your guests with the reassuring comfort of complete hygiene. Alternatively, shop their entire hospitality bedding collection at www.finebeddinghotels.co.uk with an exclusive 10% off offer for Caterer readers using code SLEEPINCOMFORT at the checkout. Contact information: Website – www.finebeddinghotels.co.uk Email – hospitality@finebeddingcompany.co.uk Phone - +44 (0)161 864 5632
Issue 24
CLH Digital
31
32
CLH Digital
Issue 24
Hygiene, Health and Safety
AcryBright Clearly Protecting Your Staff Protective screens and sneeze guards have become common place thanks to the Covid-19 outbreak. However, in a rush to get barriers in place, many businesses purchased materials without thinking about the longer term implications around quality and performance. These clear screens are going to be in place for some time to come. They will need to survive rigorous cleaning regimes with high-strength cleaning chemicals. These chemicals can cause damage, from small surface scratches through to potential warping or clouding of the screen. This kind of damage not only reduces the hygienic properties of the product but also affects its visual appeal, which can have a negative impact on the customer experience. Image credit: AcryBright
Hillbrush Antimicrobial Hillbrush is the UK’s largest manufacturer of cleaning brushes and specialist hygienic cleaning tools. Throughout the food supply chain there are significant risks of cross-contamination, no more so than within the factory environment where raw materials and ingredients come into contact with surfaces throughout production. COVID-19 will mean that cleaning regimes will need to be even more rigorous, not only to minimise the risk of cross contamination from pathogenic bacteria, such as Campylobacter and
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
AcryBright is a cell cast acrylic which provides optimum optical clarity and rigidity. Due to its ease of fabrication it is ideal for personal protective screens and has superb in-service durability too. AcryBright's chemical resistance and good surface hardness offer greater durability in service, withstanding cleaning regimes over and over and still maintaining its optical clarity. And should there be an accidental scratch, it can be refurbished with a polish back to a gloss finish. It is an excellent choice of material to provide protection for retail workers, counter and reception staff in stores, hotels, as well as office environments. To find out more please go to https://bit.ly/2EV7YsL or see the advert on this page. E. coli, but also from Coronavirus transmission between co-workers. Using cleaning equipment that is fit for purpose and effective sanitising of equipment between use is one line of defence to prevent bacterial contamination. But a second line of defence that is increasing in popularity is the reduction of the threat of cross-contamination and the use of antimicrobial cleaning tools within the food production environment. Antimicrobial tools also increase the lifespan of cleaning tools and understanding of what equipment is needed for each cleaning task to ensure optimum results. Antimicrobial cleaning tools are specifically designed to prevent the growth and reduce the risk of bacterial cross-contamination, minimise foreign body contamination and support HACCP and 5S best practice with colour-coded segregation. While antimicrobial cleaning tools should not replace a regular cleaning regime, they enhance it, adding the additional level of protection that everyone is seeking in a post-COVID landscape. For more information on Hillbrush’s range of antimicrobial cleaning products visit https://www.hillbrush.com/uk/hygiene/Anti-Microbial/
Hygiene, Health and Safety
Issue 24
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
EAIS - The Ideal Solution T
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 accommodate 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
East Anglian Installation Systems Ltd
EAIS Ltd @EAISUK
Please mention the Caterer, Licensee & Hotelier News when replying to advertising East Anglian Installation Systems Ltd
e.a.i.s_uk
TTHE H E IDEAL SOLUTION SOLUTIO N East Installation Systems Systems East Anglian Anglian Installation
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
East Anglian Installation Systems Ltd
e.a.i.s_uk
m, sOldmedow Oldm O Road, Ha rdwick Industrial Estate, King’s LLynn, ynn, No r folk PE30 4JJ East Anglian Installation Systems Hardwick Norfolk
33
34
CLH Digital
Issue 24
Hygiene, Health and Safety
Tough On Germs But Gentle On Hands - Save Money On Highly Concentrated, Certified Hand Sanitiser
With many people still apprehensive of returning to their everyday lives, there has never been a more important time to ensure the health of staff and customers. Hygiene is key to building staff and consumer confidence, increasing footfall and boosting dwell time – all resulting in increased revenue and profitability. We know that hand sanitisation is vital to avoid the transmission of harmful germs and as a result, most pubs and restaurants are ensuring that they offer hand sanitiser to customers on arrival at their establishment. Surveys have shown that consumers feel more comfortable eating out if antibacterial products were provided for free. There are many brands of hand sanitiser on the mar-
ket, with some as low as 60% alcohol. Medical grade sanitisers usually start around 70%. At 75% alcohol, Lonstin highly concentrated Anti-Bacterial Hand Sanitiser gel is quick and effective at killing 99.9% of all bacteria. The certified, rinse-free, non-sticky gel has been specially formulated with antibacterial ingredients, which are effective at eliminating MSRA and E.coli, while leaving hands gently cleansed and refreshed. Providing everyday protection for your staff and customers. Take advantage of fast delivery and save money with great case or bundle deals from as little as 63p each (ex VAT). To find out more and order your certified hand sanitiser go to: www.handsanitiserproduct.com
KINEPROTECT Ensures Safe Social Spaces cubicles and enclosures and sister company of leading plumbing brand, Saniflo, has re-purposed its French factory to design and launch a new range of high quality glass protection screens and panels to ensure the safety and welfare of staff and the public. Using existing stocks of scratchAs the hospitality sector opens up resistant glass the new Kineprotect to visitors and customers following range includes table mounted lockdown many organisations are options in 75cm and 100 cm heights installing protective screens and pan- and a choice of five widths from 80 els to eliminate any risk of virus to 160cm. A useful countertop transmission. option features a wider space at the bottom to pass drinks and consumShower brand, Kinedo, a highly regarded European manufacturer of ables. A choice of highly portable,
floor mounted options includes tall, self-supporting panels are available in a range of widths. 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.
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
Outdoor Spaces
Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands. Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them. Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result. Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp
to the outside. Vegetables are made to perfection with that much desired flame grilled edge. This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes. The Robata Low Energy Grill contains three grill stations, two refrigeration drawers and two hot drawers for keeping food warm, without drying it out. All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors. Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377 or see the advert on page 42.
Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.
Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk
Issue 24
CLH Digital
35
Worried You’ll Lose Revenue When You Can No Longer Use Your Outside Space For Extra Covers This Winter? ing. Integrated gutter systems make this addition to your business a fully functional all-weather solution.
Social distancing isn’t going anywhere so you’re probably wondering how you can keep all those extra covers you’ve placed in your outside space when the bad weather arrives? Installing an outdoor structure from Broadview Shading Solutions could be the answer.
Offer extra covers on busy days, guaranteed functions throughout the Summer whatever the weather, and a year-round additional party space. Separate entrance doors enable clients to use this as an exclusive area for special events. And when the sun does make an appearance, simply open the retractable roof, slide back the side panels and you’ve got an enviable al-fresco dining area once again – the best of both worlds!
The outdoor pergola structures with retractable louvred roofs can be enclosed with sliding glass or retracting zip screens to create additional enclosed space for the Winter. Optional extras such as LED lighting and electric heaters mean the space can be used all year round. The custom structures from Broadview can be designed to fit any space and create the perfect addition which is both practical and aesthetically pleas-
To learn more and to book your free design consultation, get in touch with Broadview today on 01202 679012. See the advert on page 36.
Creating Covered External Space with Canopy Solutions Base Structures are a UK market leader in the design and installation of fabric structures. Using the highest quality fabrics, Base can create beautiful canopies to provide weather protection for dining, drinking or relaxation areas. With the rise of the UK staycation and ongoing need for social distancing, now is the perfect time to adapt and use outdoor space wisely. Using either bespoke or ‘off the shelf’ canopies, Base Structures expertise ensures a creative design that is sensitive to its environment but also maximises space to retain profitability. The options are extensive from covered outdoor seating for restaurants and bars, to entrance canopies, queuing shelters, waiting areas and covered hygiene stations to provide the best possible experience for everyone.
might need a bit of advice in getting their premises or facilities COVID-secure or ready for different configurations or layouts in 2021. For a friendly chat about your circumstances and what can be done to make the best of the space you have available, contact Base Structures today.
Base Structures can offer a full service from concept to installation and work with different budgets and are always keen to discuss the options with people who
X VKD
OWG
www.basestructures.com
CLH Digital
36
Outdoor Spaces
Issue 24
Outside Structure Solutions
We at Outside Structure solutions specialise in the design and installation of bespoke exterior structures such as canopies, garden pods, retractable roller walls and gazebos. We cater for both residential and commercial markets creating usable outside space which is specific to your requirements as well as budget. All our products and installations are designed and built to the highest of standard giving the desired finish that will pass the test of
time. Our firm belief is quality over quantity, offering only the highest quality products and customer service at a price that is fair. For further information or to request a quotation, please contact our specialists, who will be happy to assist with your enquiry. Call 01480 413050 or visit www.outsidestructures.co.uk
Garden Furniture In Stock Now!
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
WĂƌĂ άϰϳ
ůů ŝŶ ƐƚŽĐŬ ĨŽƌ ĨĂƐƚ ĚĞůŝǀĞƌLJ
W/Ͳϲ >ĂŶĐĂƐƚĞƌ άϮϯϮ ^
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
ϭϭϰ ^ > άϵϵ
^ > ϭϬй K&& >> WK>zWZKWz> E , /Z^
h>< /^ KhEd^ WW>z ǁǁǁ͘ůĞŝƐƵƌĞďĞŶĐŚ͘ĐŽ͘ƵŬ ͗ ƐĂůĞƐΛůĞŝƐƵƌĞďĞŶĐŚ͘ĐŽ͘ƵŬ d͗ Ϭϭϵϰϵ ϴϲϮϵϮϬ ůů ƉƌŝĐĞƐ ƉůƵƐ s d Θ ĐŽƌƌĞĐƚ Ăƚ ƚŝŵĞ ŽĨ ƉƌŝŶƚ͘ KĨĨĞƌ ĞdžĐůƵƐŝŽŶƐ ĂŶĚ dΘ Ɛ ĂƉƉůLJ
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.
Outdoor Spaces Lanai Outdoor
the space below, which is extremely pleasant in summer. Whether adding sun protection or protecting your customers from inclement weather, we have a range of solutions for all types of businesses including:
Lanai Outdoor offer a range of Outdoor Glass Rooms, canopies, retractable awnings and verandas to make the most of uncovered or unused outdoor space. For terraces and patios, it means having the opportunity to host many people, always and at any time in a space that is spectacular, sheltered and comfortable.
• • • • • •
Sporting Clubs wedding venues bars & coffee shops restaurants hotels retail shops Contact us via our website www.lanai-commercial.co.uk or email commercialsales@lanai-outdoor.co.uk
Your event space becomes invaluable to you. Featuring the Lanai Commercial IRIS pergolas have such slender and elegant lines that they harmoniously fit into any space, from period buildings to late night bars & clubs. The IRIS outdoor room conceal technologies that ensure their perfect functionality. The basic model has a cover with adjustable louvres: when in a horizontal position, they provide protection against the sun and rain; when open, they create a light breeze in
German Sausages: The King of the Campfire When it comes to hearty foods roasted over an open flame, there is little—maybe even nothing—that can compete with the mighty sausage. Whether speared with a shaved branch or sizzling in a skillet over a barbecue fire, they are the meaty symbol of campfire cookouts and The Sausage Man is here to deliver a mouth-watering selection of the champions. The fiery franks have been a staple of the humblest kind of alfresco dining, but that does not mean they are ever short on flavour or versatility. Take the intensely smoky Krakauer sausage, with its distinct orange-brown colour and mouth-watering bacon pieces. Not only is it reminiscent of all the
wonderful smoky flavours associated with outdoor cooking, but it packs a juicy punch of flavour that’s easy to add to any campfire dish. Of course, it’s perfectly delicious on its own, but chop it up and skewer it with a few chunky vegetables of your choice and you’ve got a delicious skewer or even a medley you can enjoy with rice. Quick, easy, delicious; you’ve got yourself a simple, delicious meal that’s perfect on a camping trip with friends or family—without skipping the quality of a real, authentic German sausage! Visit www.sausageman.co.uk for details or to order.
Issue 24
CLH Digital
37
38
CLH Digital
Issue 24
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
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
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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:
Outdoor Spaces
Issue 24
CLH Digital
Increase Your Business Capacity with A Temporary or Semi-Permanent Structure Creating extra space within a garden centre can often be a long drawn-out process but you can achieve this in just a few days by installing one of our temporary or semi-permanent structures. Our extensions fix seamlessly onto your current building or alternatively they can be used as a standalone structure. The structures can be fully operational and ready to accommodate your customers in just a few days with little to no disturbance to the day to day running of your business.
One of the major benefits of using their Space Building System is it negates the need for expensive ground works prior to installation. Designed and manufactured in Wiltshire, the building is delivered to site in kit form and is built from the ground up, regardless of the terrain. The only requirements are a small crew and a forklift. With 100% of the structural elements being re-usable, the environmental impact is negligible. See the advert below or visit www.worldwide-structures.com
We design and manufacture freestanding canopies that are perfect for covered outdoor dining and event areas for restaurants, hotels, pubs and clubs.
Maximise Your Outdoor Space, Whatever The Weather, With Our Innovative Range Of All Year Round Canopies! At Inside2Outside Ltd we are experts in the design, fabrication and installation of eye-catching tensile canopies that transform your outdoor dining facilities. Our 30 years of experience means we can approach space differently and innovatively and our excellent customer service ensures you get exactly what you need. A full project management service is offered. Check out our website for our full range at www.inside2outside.co.uk. There are many canopy companies in the UK but few compare to us in terms of longevity and versatility, standards of engineering, visual appeal and customer service. Our best-selling Qube canopy roofs are made from advanced tensile membrane fabric which is translucent yet provides shade and blocks all harmful UV rays. Our frames are made from aluminium, which is strong, longlasting and will not rust. These are available in a range of colours. Further details are on our website www.inside2outside.co.uk We recently launched a range of thin film solar canopies and solar shade structures. These solar canopies provide an opportunity to create extra, permanent, all-weather spaces for your activities whilst reducing your electricity bills and your carbon emissions. By signing up to the government's electricity Feed-in-Tariff you can even generate an income from your outdoor
Control the Summer surge at your restaurant, hotel or bar, and spread the profits throughout the year with a covered dining area that can be used all year round, whatever the weather.
structure. With our unrivalled experience and product range you can be sure of finding an all-weather shading solution to suit your needs. We recently helped Fairlawns Hotel & Spa in Birmingham create a new outdoor entertaining area by project managing the installation of a large retractable terrace area. “The installation has really exceeded our expectations. The retractable canopy covers a huge area and has allowed us to create a great link between the buildings and our gardens. We wanted to have flexibility with cover retraction and through constructing in 3 modules we have achieved just that. We are really enjoying the area and it provides a great point of difference for wedding and party guests, especially with the demand for outside weddings but unreliable of the weather” Hotel Owner. Contact us on 01480 498297 to arrange for one of our sales advisers to pop out and have a chat about your shading requirements. We can offer tensile canopies, retractable terrace covers, outdoor dining structures, garden patio covers and covered walkways. Visit www.inside2outside.co.uk or call 01480 498297
Phone: 01480 498297 Email: info@inside2outside.co.uk Web: www.inside2outside.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
INCREASE YOUR BUSINESS CAP PA ACITY TY Y IN-LINE WITH THE NEW W SO SOCIAL OCIALL DIST TANCING ANCING ANCIN GUIDELINES – TEMPORARY SEMI-PERMANENT AR RY OR SEMI -PERMANENT MANENT T STRUCTURE WITH A TEMPORAR DESIGNED TO WORK AROUND DE SIGNED T OW ORK AR OUND YOUR INFRASTRUCTURE.. Y OUR EXISTING INFRASTRUCTURE TEMPORARY TEMPORAR Y BUILDING WITH A TEMPORA A PER PERMANENT FEEL
OFFER
VɈ HSS IVVRPUNZ THKL ILMVYL 6J[VILY
INCREASE YOUR INCRE ASE Y OU UR RETAIL SPACE RETAIL SP ACE TO TO MEET CURRENT DEMANDS ATTER TTER OF D AYS IN A MA MATTER DAYS
YOU REQUIRE WHETHER Y OU RE QUIRE RETAIL SPACE ADDITIONAL RET AIL SP ACE OR INCREASED INCREASED CAFÉ CAPACITY PROVIDE CAP ACITY WE CAN PR OVIDE SOLUTION THE COMPLETE COMPLETE SOL UTION
CAPABILITY VITAL TO YOU, IF EXPERIENCE, CAP PABILITY ABILITY AND FLEXIBILITY ARE VITA AL A T OY OU, YOU’D WORLDWIDE... Y OU’D BE MUCH BETTER OFF LLOOKING OOKING W ORLDWIDE... T: +44 (0) 1672 565 060 M: +44 (0) 7875 027 369 E: enquiries@w-sl.com W: worldwide-structures.com
39
40
CLH Digital
Issue 24
Products and Services
Rio, The Top 10 Canned Drink, Loved By Dining in the New Normal with Sustainable Your Customers and a Must Stock! and Hygienic Wrapped Wooden Cutlery It was back in 1994 that Hall & Woodhouse, the 243year-old Dorset based family brewer famed for its Badger Beer, launched a new, real fruit juice based soft drink called Rio. The brand proved an instant hit with consumers thanks to the high quality, super-fruity, unique tropical flavour which transports taste buds straight to sunny climes and happy times! Today Rio is a Top 10 Carbonated Adult Soft-Drink Brand in the UK* with consumers drinking over 1m litres** every month, and as a result Rio outperforms the Adult Soft Drinks market with 50%*** of total Rio sales going through the Foodservice & Catering industry. Not only that, but you won’t find Rio in Supermarkets because at Hall & Woodhouse we want to champion independent business’ by offering something different that your customers won’t find in the grocers! The regular Rio Tropical variant contains 10% real fruit juice and lightly sparkling spring water and Rio Tropical
Light is an alternate variant with no added sugar, with both available in 330ml can and 500ml PET bottle. There are 3 great reasons for you as a catering and hospitality business to stock Rio: 1. It will help all of us to keep backing smaller, independent business’ by offering them something exclusive that the supermarkets don’t have! 2. Rio is a Top 10 Adult Soft Drink Brand and is growing faster than the market so it’s guaranteed to outperform other products in your range. 3. Rio’s taste is unique and is the number one reason why consumers love it. Stocking Rio will help put cash in your till and smiles on the faces of your customers. What are you waiting for? See the advert on page 17 for details. Visit www.drinkrio.com *Convenience IRI data to December 2019 ** Hall & Woodhouse ex-factory sales volumes 2019. *** Booker Sales Out data Feb 2020.
JURA JX10 - Speciality Coffee From A Pro 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. 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. Maintenance of the JX10 is just as easy as operation. Integrated rinsing and cleaning programmes, used in combination with original JURA 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 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. Visit uk.jura.com for further information.
All bars have cameras – nowadays local authorities would not grant licensing without the essential, wide ranging security they can provide. But make no mistake, they cannot protect a bar operator from under-ringing. If you are offered ‘clever’ video with print overlay showing what is being entered on the till, it will probably also include fast scanning to view each time Vodka, house lager or whatever is sold. You will be told ‘if you are aware you have a stock issue with a specific product, then that is a useful feature’ – right? No actually - that is wrong! Fact is, if a bar operator has a stock issue with a specific product, the problem is because that product is dispensed but not sold. And this is where (EPoS) till connected dispense management provides information that cameras cannot. In a bar with hundreds of low value transactions the bar operator needs to know when a drink is dispensed but not registered – and cameras cannot inform anyone about that.
Beer or spirit monitoring dispense management must be fully connected to the EPoS system or it will not provide a full picture. With a timed record of every sale and dispense, and real time registration of drinks entered on customer accounts (bar, table or hotel room ‘tabs’), you can have an automated stock check every sixty seconds. With a draught beer display resolution of a tenth of a pint, surplus and waste are also separated from measures which are not sold. And all events are shown graphically in a bar chart. So when you have the technology to highlight you lost two house lagers, a Guinness and a double vodka at 15:17, whilst also showing who was working in which bar at the time, if you want to remove any further doubt, then you might have a look at your video. Searflo – it’s nothing like any PubCo sponsored alternative. Visit www.searflo.com, enquiries@searflo.com or call 07528 819842 or see the advert on page 11.
Celebration Packaging’s EnviroWare® wooden cutlery is now available hygienically packed in a plastic-free wrapper. “With the current heightened focus on hygiene, resulting from the impact of the coronavirus pandemic, we are pleased to offer one of our popular sustainable product ranges with an added hygienic benefit,” says Celebration Packaging Managing Director Nick Burton. “Our well-proven high quality, smooth wooden cutlery range is now available hygienically wrapped.” The EnviroWare® wooden cutlery range consists of a knife, fork and two sizes of spoon. Each piece is available individually wrapped, plus
Viessmann Refrigeration At Viessmann Refrigeration, we understand that effective, reliable and hygienic refrigeration underpins the efficient performance in any hospitality environment where large volumes of foodstuffs and beverages need to be kept at a constant chilled temperature and meet the HACCP safety regulations. The unique features of the Viessmann cold rooms includes panels with overlapped joints which are cam locked so there is no requirement to use silicone meaning our cold rooms can be extended from a nominal standard width to any length by adding floor, ceiling and wall modules to suit your specific size requirements plus this system prevents formation of dirt
there is a popular meal kit option containing a knife, fork, spoon and 22cm square brown paper napkin. The cutlery is made from wood from sustainable forestry and has full FSC® (Forest Stewardship Council®) chain of custody accreditation, while the unbleached paper wrapping is plastic free. “Many consider Celebration as the sustainable foodservice cutlery experts,” says Nick Burton. “We won a silver award for our EnviroWare® paper cutlery in the Innovation Challenge at the lunch! show at London’s ExCel last year. The judging panel said: “The EnviroWare® paper cutlery is a real contender for the future of foodservice cutlery”. For further information visit www.celebration.co.uk
and water. An Anti-Microbial coating prevents the transmission and spread of potentially harmful bacteria and makes cleaning easier and more hygienic. Viessmann offers a wide range of energy efficient and durable refrigeration solutions including wall mounted, ceiling mounted and split systems so we can be flexible depending on your individual needs and site conditions. We recently introduced a remote monitoring system which will alert you to any issues in real time and prevent any stock losses. If you are looking for a cold room offering with full flexibility in configuration and design for hygienic and safe storage conditions then look no further. See the advert on page 5 or +44 (0)1952 457 157 uksales@viessmann.com cooling.viessmann.co.uk
Meet the Hands-Free Alcoholic Drinks Vending Machine from VendEase What Is Possible With Video Surveillance - And What Is Not *Registered.
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
Take a Fresh Look at the UK’s Best-Selling Pork Snacks ‘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. 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% YoY*. 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 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 top-seller. Pack sizes and RRP: 65g RRP £1.49 / 40g RRP £1
‘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% YoY** . 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,
dispensed into a delivery tray that has been treated with a special sterilising coating that also prevents bacteria and viruses taking hold.
The touch-free machine uses a piece of software that allows for age control, meaning drinks cannot 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. 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 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. Visit www.vendease.co.uk for further information.
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! * IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | MAT to 170520 |44.4% brand share ** IRI Market Place | Total GB | Total pork Snacks | Value | MAT to 17 May 20
Design and Refit
Issue 24
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.
Drakes Bar Furniture - UK Bar Furniture Supplier
We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating gen-
erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
41
Design and Refit
Issue 24
CLH Digital
Get the Ultimate in Outdoor/Indoor Versatility with Trent’s Plaza Furniture As pub and bar managers continue to make the most of their outdoor space in the wake of the pandemic, finding durable, functional and stylish outdoor furniture for socialising and dining has never been more important. Trent Furniture’s Plaza range, which includes a chair, armchair and table ticks all these boxes and more as it’s chic and contemporary style means it is equally at home in an indoor setting. Durable synthetic black rattan is hand woven around rust-resistant aluminium to create water and UV- resistant furniture designed to withstand the great British weather year after year.
As the sturdy but lightweight Plaza range is suitable for use both indoors and out, it will soon become the hardest working furniture in your bar or restaurant. However, when you do need to store it, it is easily stackable and won’t take up much space. With the Plaza range, durable good looks are costeffective too. The chair is £39.90, the armchair is £46.90 and the hardened glass top table is £89.90. For more information about Trent Furniture’s extensive range of contact grade outdoor furniture please call 0116 2986 286 or visit www.trentfurniture.co.uk.
Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands. Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them. Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result. Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp to the outside.
Vegetables are made to perfection with that much desired flame grilled edge. This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes. The Robata Low Energy Grill contains three grill stations, two refrigeration draw*Image is a visualisation. ers and two hot drawers for keeping food warm, without drying it out. All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors. Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
43
44
CLH Digital
Design and Refit
Issue 24
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.
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 walls in a period setting. Secondly our “Modular Banquette Seating”
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,
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
providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.
DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on 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. T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org
Design and Refit
Issue 24
CLH Digital
Adveco AD: Tough, Highly Efficient Commercial Water Heating
Commercial hot water and heating specialist Adveco introduces a new generation of sleekly designed, tough and efficient modulating commercial floor-standing gas condensing water heaters that can be connected directly to a chlorinated mains water supply and will resist the naturally corrosive nature of soft water. Used in conjunction with a buffer vessel, the AD range of water heaters is designed to meet high semi-instantaneous hot water demands typically seen in hotels, leisure & sports centres, stadia and spas. Bill Sinclair, technical director, Adveco said, “The titanium-stabilised stainless-steel construction of the AD range’s heat exchangers is the perfect response to counter the concerns of corrosion in soft, or softened water applications. Compact, lightweight yet
still powerful, the AD’s patented space-saving design makes it equally applicable to both new projects or renovation work where a lack of space would traditionally stall or quickly drive up costs of a project.” The range offers models with one to four 70 kW heat exchangers, optimised to supply up to 160 litres/minute of domestic hot water (DHW). The AD can also be configured to operate in a cascade of up to eight water heaters. Models with multiple integrated heat exchangers offer load balancing for optimal long-life operation and inbuilt redundancy guaranteeing continuity of service. Premix burner technology ensures the AD requires less gas, making it more costeffective, plus helping to reducing harmful NOX and CO emissions. T. 01252 551 540 e. enquiries@adveco.co www.adveco.co
Noble Russell’s Bespoke Furniture For The Return Of Gymkhana Restaurant
Gymkhana, the jewel in the crown of JKS restaurant group has returned redesigned and all new, Phoenix like from the extensive fire of summer, 2019. With the realisation of the extent of damage from the fire the team at Gymkhana decided to not only rebuild but embark on an extensive program to redesign the space, carefully retaining the atmosphere and look of this much-loved restaurant. As per-fire, Gymkhana is split over two floors with the two distinctive interior designs refined. The ground floor is resplendent in tones of Jade green and polished dark timber and rich printed fabrics with the lower ground floor referencing subtle elements from northIndian architecture and a vivid colour pallet of peach and Kashmiri chilli red. With an established and trusted relationship between Noble Russell and JKS restaurants NR were contacted within days of the fire to help where possible, rescuing items to be reused from the original interior and then
undertake the development and specifications for all the new furniture. Working closely with the JKS inhouse team technical design and prototypes were produced of chairs, stools, banquettes seating and tables. These were developed and with further refinements, made into a fitting family of furniture with a rich tapestry of colours textures and details, all made to a high quality of manufacture. The custom-made furniture was completed and installed by Noble Russell’s professional team on time and within budget, ready for the restaurant’s 2020 opening – Noble Russell is a contract furniture company specialising in the creation of exceptional bespoke products. They have dedicated themselves to over 27 years of furniture design and production, providing customers with the highest quality service. More information on Noble Russell can be found on their website: noblerussell.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
45
46
CLH Digital
Issue 24
Design and Refit Liverpool Hotel Bed Specialist Restfull Nights Appoints Graham Carberry as Sales Director Liverpool-based bed manufacturer Restfull Nights is marking the end of lockdown with the appointment of new Sales Director Graham Carberry. Specialising in the design, manufacture and installation of beds, mattresses, sofa beds and comfy chairs to the hotel and contract sector, Restfull Nights counts some of the biggest names in the hotel business among its clients and is looking forward to supporting the industry in its post Covid19 recovery. Graham will steer the company’s sales and marketing efforts and will also lead on the launch of an exciting new product range later in this year. Graham’s experience spans 32 years in the bed industry with the Silentnight Group, and has covered manufacturing, product development and sales; giving him unique industry insight which will prove invaluable in his new role. Managing Director, John Law, says: “We’re delighted that Graham will be joining the Restfull Nights team. We have worked alongside Graham on a number of projects in the past, and his experience both of the sector and the sales function is second to none. He is perfect for the role and ideally placed to
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
help us drive the company forward whilst maintaining our core values.” It is these core values that most inspire Graham as he takes up his new role, as he explains: “Restfull Nights is a company that still believes in the personal approach to business; where relationships are built around quality of products and the standard of service available. The hospitality business is all about caring for your customer and I truly believe that Restfull Nights is the only manufacturer within the industry today that maintains this approach with a 100% focus on the customer. “Restfull Nights will say ‘yes’ when larger brands say ‘no’ because the volumes or product types do not fit with their business model or they add complexity to their retail-focused businesses. Restfull Nights’ mission statement is that ‘quality doesn’t have to be expensive’ but I would also add that you shouldn’t have to pay extra for customer service. It is this combination of commitment to service and flexibility that I find so inspiring, and these core values will remain central to the company’s future growth.” For further information on Restfull Nights’ range of products and services, head to www.restfullnights.co.uk 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 t-lights, 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
Square One Interiors
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 operadesign, an idea was born and tors, pubs, bars and hotels, as he decided to run with it. He well as some large contract loved the idea of a rustic lookfurniture companies and high ing, industrial range which was street names. Our portfolio also eco friendly and sustainand workforce are growing able. He soon found that a and we are very excited to be modern twist was also achievworking on some fantastic able, by using bright colours projects moving forwards, so on the steel frames, as well as watch this space! several different wood finishes For more information visit which would compliment the www.squareoneinteriors.co.uk overall design.
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 Email: sales@cardssafe.com
Design and Refit
Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector has begun to open its doors after the long lock down faced with a major challenge to maintain social distancing. Government guidelines stated that from 4th July pubs and restaurants should encourage the use of contactless ordering from tables and should adjust their service approach to minimise staff contact with customers. It’s a huge ask and one which Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry. Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing. The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. “We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can
SD Screens
SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors. During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environ-
answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: Martyn Wright, Managing Director, Brunel Engraving Company Limited Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk ment with some boasting up to 95% capacity. The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task. The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors. To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk
Issue 24
CLH Digital
47
Property and Professional Redundancies Set to Drive Surge in Settlement Agreements 48
CLH Digital
Issue 24
By Tina Chander, partner at Midlands law firm, Wright Hassall (www.wrighthassall.co.uk) 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.
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 long-term 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 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.
HOW CAN IT HELP?
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.
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.
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.
Although businesses will hope for a straightforward and amicable split from employees being made redundant, it’s impossible to guarantee every redundancy will proceed without dispute.
THE COSTS INVOLVED
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.
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:
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
• • • •
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.
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 back cover or visit www.phoenixsrs.co.uk
Hotels In ‘Staycation’ Destinations Are Attracting A Surge In Attention From Investors
T H E W E S T C O U N T RY S P E C I A L I S T S
The changes brought about by COVID-19 have extended the reasons for buying a hotel to a diverse range of investors, according to Colliers International TAUNTON, SOMERSET
DEVON/CORNWALL BORDERS
DORSET VILLAGE
Attractive Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business All Serious Offers Considered
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 And impressive Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Set In Over ¾ Acre With Extensive Car Parking
LH £35,000
2040
SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town
LH £75,000
2117
FH £650,000
6004
EAST DEVON Well Regarded Free Of Tie Bar & Restaurant 3 High Quality Ensuite Letting Rooms Spacious 5 Bedroom Owner's Accomm Trade Areas Seat 94+, Commercial Kitchens Extremely Well Equipped and Well Presented
LH £45,000
4784
FH £675,000
4798
EAST DEVON COAST Attractive and Well-Regarded Licensed Restaurant Busy Trading Position In Popular Coastal Town Main Restaurant Seating 42+ Customers Operating On Deliberately Restricted Opening Hours Strong Levels Of Trade & Potential For Daytime Opening
LH £45,000
2109
The trend for UK ‘staycation’ breaks has resulted in a spike in trade in hotels located in popular tourist destinations, according to global real estate advisor Colliers International. Julian Troup, head of UK Hotels Agency at the global real estate advisor, said changes in tourism brought about by COVID-19 were bringing new opportunities to the UK hotels industry in the form of a diverse range of prospective purchasers. “A significant spike in trade in hotels located in areas popular for ‘staycations’ has been observed by our teams throughout the UK, in most popular tourist destinations throughout the UK,” he said. “All the signs are that this trend is set to continue, and that hotels in locations which benefit from ‘staycation’ holidays will attract a healthy level of interest in the months to come.
TAUNTON, SOMERSET 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
LH £95,000
2115
SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bedroom Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B
FH £799,950
THINKING OF SELLING? CALL FOR A FREE VALUATION
6007
NORTH CORNWALL Award Winning Free Of Tie Pub & Restaurant 4 Quality Letting Rooms & Superior 5 Bed Owner’s Trade Areas Seating 90 & Comm. Kitchens Recently Refurbished Throughout Stunning High Turnover Business Opportunity
LH £99,950
4800
01392 201262 www.stonesmith.co.uk
“These hotels offer buyers a great place to live, work and make profit. They should attract more funding support and, based on the impressive trading figures and forecasts we have seen, in most cases will provide buyers with a solid return on investment.” While investors were being attracted by the strong fundamentals of the ‘staycation’ market; developers were interested in the opportunities offered by welllocated hotels which could be changed to residential use, subject to planning permission. Meanwhile, lifestylers were seeking an escape route from the ‘rat race’. Mr Troup explained: “An increasing flow of opportunistic investment buyers have been contacting us, pre-
sumably attracted by anticipated pricing adjustments taking place among hotels with a greater reliance upon corporate and events trade. There are still numerous well-heeled cash buyers out there, as well as plenty of overseas buyers and investors in waiting. “We have also been receiving a noticeable increase in alternative use enquiries from developers and other types of operator. If planning rules are relaxed, we expect to see certain hotels also attracting interest for alternative use “There has always been a steady stream of lifestyle purchasers. However, all the signs are that more people will decide they want to consider a complete lifestyle change, cannot face returning to work, and want to have an opportunity to control their own destinies. “With many wishing to leave living and working in cities, buying a hospitality business in a location of their choice is a real alternative, particularly where the move is enforced in the event of redundancy or having to downsize. In the last recession we saw many examples of new to the industry buyers who took advantage of being able to invest redundancy monies as well as releasing equity from their house sale.” “National Parks and areas of outstanding natural beauty, plus destinations offering leisure attractions will all prosper. This is already evidenced with clients experiencing a strong spike in domestic leisure hotel trade – and also by the queues that can be seen at weekends on motorways leading to holiday areas, such as the M5 to Devon and Cornwall,” he said. “UK hotels have been proactive in responding to public anxiety about COVID-19 by providing demonstrably safe, clean accommodation featuring heightened cleaning protocols and standards. Those businesses with extra space will benefit as they will be better able to provide social distancing and greater comfort, but all hotels are reconfiguring to ensure that social distancing can be maintained. “Hotels will adapt their offering to the changing times in which we are living, and business will return. With all this in mind, we anticipate movement in the transactional marketplace will start again as early as Q3 of 2020.”
Property and Professional
Issue 24
CLH Digital
49
For Sale: Impressive Detached Character Guest House - Chard, Somerset Commercial property specialists Stonesmith, are delighted to be marketing the sale of the Watermead Guest House - an imposing and handsome detached property, originally built in 1875 as a Victorian gentleman’s residence. This extremely well appointed and well presented property retains classic features that you would expect from a period house of this style and quality, and has been well maintained and improved by our clients during their 23 years of ownership. Successfully run as a guest house for over 40 years, the main property was substantially extended during the 70’s and 80’s to include the impressive family sized owner’s cottage style accommodation. This most profitable business currently offers 9 well appointed Letting Bedrooms (8 Ensuite, 1 with Private Facilities), Residents Lounge, Breakfast Room, Conservatory, Fully Equipped Kitchen and superior quality Self-Contained Owner’s
Accommodation with 3 double bedrooms. Externally, the property is set well back from the main road with prominent signage. A driveway leads to a Private Car Park for 9 vehicles, with additional parking available adjacent to the house. Quadruple Garage with Store Area, attractive and extensive Rear Garden being fully enclosed and incorporating Lawned Areas, a Patio Area with a wooden Stable/Store, and a further wooden Storage Shed and lean-to Store. Watermead Guest House is presented in excellent order throughout and currently trades as a quality and award-winning bed and breakfast. The freehold business is on the market for an asking price of £799,950. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
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 well-used 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.
Roslyns - The UK's Leading Provider of Business Services to the Hospitality Industry
Roslyns are the UK's leading provider of business services to the hospitality industry. Established in 1992, we have built a solid reputation on high levels of service and attention to detail. We have a specialist team covering all aspects of service from accounts and payroll to stocktaking and business plans. Our clients range from small catering
operations, cafes, restaurants and pubs to hotel chains and pub companies. We offer transparent fees with an instant quote available through our website. To find out more you can go to www.roslyns.co.uk or email support@roslyns.co.uk
ANDREW GREENWOOD BUSINESS TRANSFER AGENT PROFITABLE FISH & CHIPS TAKEAWAY, AMIDST RESI PDE OF SHOPS, OUTSKIRTS OF GOSPORT, HANTS. Retirement sale – Estb. by Vendor 23 years ago. Eye catching shop, superbly fitted with 4 pan Florigo range. Rear potato prep rm. S/C & sep. metered 2 bed maisonette above. Gas CH. Yard with parking. T/O on application. High GP. Open 6 days & closed at 8/9 pm. Scope for website & deliveries. - £350,000 + S.A.V. Freehold (Ref. C.3805) 3.00 AM FULL ON-LIC. ‘FRINGE’ THEATRE & THEMED SPORTS BAR PREMISES, CLOSE TO THE GUILD HALL, IN CULTURAL QUARTER, CITY CENTRE, SOUTHAMPTON. Offering a rare opportunity. Suitable for many styles of trade. Ground flr themed Sports Bar has eye-catching folding door frontage, with pavement seating for 50. The bar has a standing capacity for 120 people & includes a fully equipped commercial catering kitchen (3-phase). First flr ‘fringe’ Theatre is decorated in style of a bygone music hall & has capacity for 177 people (standing). The first flr also has 2 bars & 2 staff bedrooms. 10 yr lease from March 2015 at £35,000 p.a. plus VAT. – OIRO £40,000 (Ref. F.3810) LOCK-UP DAYTIME COFFEE & RESTAURANT WITH UNEXPLOITED FULL-ON LIC, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN OF LYMINGTON, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering a freshly prepared, ‘healthy eating’ menu. Suitable for many styles of cuisine. Furnished in a contemporary style with seating for 22 & courtyard seating for 30+. Rec. Gross T/O approx. £193,000 p.a. GP 61.5%. Open 8 am to 4 pm/5 pm. Closed Sunday. NB. Lic to 11 pm. SCOPE. 7 year lease from Sept. ’16 at £12,000 p.a. + VAT - New lease avail. – £125,000 + S.A.V. (Ref. C.3804) SOUGHT AFTER GUEST HOUSE, AMIDST PLEASANT RESIDENTIAL AREA, CONVENIENT FOR CITY CENTRE, SOUTHAMPTON. Wellmaintained, semi-detached property. Gas CH. D/G. 10 well appointed letting rooms for 19 guests & desirable 2 dble bed owners quarters. South facing rear garden. Retirement sale – same hands 20 yrs. Recorded T/O £100,000 p.a. (ex VAT). B&B only. - £675,000 FREEHOLD. (Ref: GH.3797)
www.andrewgreenwood.com
romsey (01794) 522228