Issue 37
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Chancellor Extends Furlough and Loan Schemes
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The furlough scheme has now been extended until the end of April 2021 with the government continuing to contribute 80% towards wages – giving businesses and employees across the UK certainty into the New Year, the Chancellor announced. The announcement comes at the same time the hospitality and licensed on trade suffered yet another setback this week as the government announced and additional 8 areas of the country are to enter tier 3, the strictest tier. According to data from the Office for National Statistics, a third of all jobs lost since February this year have been from the hospitality industry, making it the largest single contributor to the fall in employment, furthermore, over 600,000 jobs in the sector are still being supported by the governments furlough scheme which was due to end on October 31.
moved to ensure firms can access the support they need through continuing economic disruption, and also confirmed he would be extending the governmentguaranteed Covid-19 business loan schemes until the end of March. These changes come ahead of the Budget, which the Chancellor has confirmed will take place on 3 March 2021. This will deliver the next phase of the plan to tackle the virus and protect jobs, so the extensions to the business loan and furlough schemes enable businesses to plan with certainty and access support in the first few months of the New Year ahead of the further update on wider Covid-19 economic support. So far, the Coronavirus Job Retention Scheme (CJRS) scheme has protected 9.6 million jobs across the UK with more than one million businesses accessing loans to help them through the crisis.
(CONTINUED ON PAGE 3...)
As the sector reeled from the latest enforced closures Chancellor Rishi Sundak
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CLH Digital
Issue 37
Editor's Viewpoint
Welcome to the latest issue of CLH DIGITAL EDITOR
Peter Adams
I am sure everybody reading this feels exactly as I do! Angry, frustrated and dismayed at this week’s events.
I have been quite critical of mainstream media, who seem to give lots of airtime and column space to the “experts” advocating lockdowns and none whatsoever to those with an alternative point of view.
Once again, I am astounded at the cavalier attitude in which the hospitality and on trade sector has been treated - almost contemptuously.
We like to think we are a bit different here so please get your views with us and we would be delighted to give them as much coverage as we can!
On many of the “blogs” I read it is abundantly clear how “economically illiterate” those who are making these catastrophic decisions are. They clearly have, and never likely to, run a business and experience the worry of meeting all the overheads and costs that go with it. The last lockdown Boris Johnson announced ended on December 2. Which meant operators had precious little time to prepare for what is ordinarily the sector’s busiest
time of the year. In the feedback we received all operators prepared to re-open sensibly, ensuring that stock levels were adequate but kept to a minimum to ensure no waste, and again went to great lengths to ensure their premises were safe to open, ongoing set procedures in place to ensure social distancing and customer safety. And what happened then? Different parts of the country were enforced into tier 3 lockdown, with 8 more added yesterday and the country being told to prepare for more, and reduce “household bubble contact”. As an ex-operator in the industry myself I can understand the frustration and despair, and I would not waste one second to try to justify or mitigate the government’s decision. It is utterly ludicrous, and it is becoming increasingly difficult to comment since the landscape changes almost daily. British Beer and Pub Association (BBPA) chief executive Emma McClarkin said only yesterday that permitting people to gather in “unregulated” homes over the Christmas period but the same time banning mixing in pubs is “making a mockery” of the industry, Wetherspoon chairman Tim Martin who has been highly critical not only of the government’s decisions but also critical the data influencing the government’s decision has described the situation as “dire”, calling for radical change. Sooner or later somebody at the highest level is going to have to break ranks, this cannot be allowed to continue. And the best way to bring an end to this nonsense I genuinely believe is for the industry to become even more vocal. Not just calling for support, but questioning the data, which has been questioned from the very beginning, and demanding that the “ad-hoc” closures cease.
On another note, an article on page 17 made interesting reading - 90% of people working from home admit to “boozing” on the job. This is a topic recently discussed in a seminar I took part in. The rush to keep people working from home is not without consequence. Too early to say the moment but the lack of social contact, can often lead to stress, depression, and other mental health issues as well as the study confirms alcohol abuse. A 2017 report by the European Foundation for the Improvement of Living and Working Conditions suggested that 41 percent of remote employees report higher levels of stress compared with just 25 percent of their counterparts who work in the office, that must be magnified significantly now! Homeworking works for some and not for others! When I had my wine bar restaurant here in Bournemouth town centre 50% of my business (more in the winter) was lunchtime trade, and that was predominantly office trade. I would not have survived without it, and 5 PM-7 PM workers who liked a carafe of wine and a cheese platter after work was another winner for me, so I very much hope this is a short lived phenomenon, and that the government, once this pandemic subsides, undertakes an initiative to get people back to the office!
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I would again repeat the call for the government to create a Minister for Hospitality . There is a petition which you can sign and currently stands at 38,000, so please do add your voice to the petition https://petition.parliament.uk/petitions/552201/signatures/thank-you
PRODUCTION & WEB ADMIN
Some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us! Once again, we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis.
Matthew Noades Shelly Roche Published Publishedbyby
Chancellor Extends Furlough and Loan Schemes Issue 37
(...CONTINUED FROM FRONT COVER) Chancellor of the Exchequer Rishi Sunak said: “Our package of support for businesses and workers continues to be one of the most generous and effective in the world – helping our economy to recover and protecting livelihoods across the country. “We know the premium businesses place on certainty, so it is right that we enable businesses to plan ahead regardless of the path the virus takes, which is why we’re providing certainty and clarity by extending this support, as well as implementing our Plan for Jobs.” Business Secretary, Alok Sharma, said: “While our loan schemes have provided a vital lifeline to millions of firms across the country, we know that business owners need additional certainty as we head into the New Year. “Extending government-backed loan schemes will give companies right across the UK the finance they need to support, protect and create jobs as we build back better from the pandemic.” The Chancellor said he would
The government will continue to pay 80% of the salary of employees for hours not worked until the end of April. Employers will only be required to pay wages, National Insurance Contributions (NICS) and pensions for hours worked; and NICS and pensions for hours not worked.
The furlough and loan schemes are part of the government’s wider plan to support, create and protect jobs through its Plan for Jobs. This includes the Kickstart Scheme, more investment in training and skills as well as the Self Employment Income Support Scheme grant, with a fourth grant being made available from February to April 2021
The eligibility criteria for the UK-wide scheme will remain unchanged and these changes will continue to apply to all Devolved Administrations. Extending the scheme until the end of April means businesses across the country will have certainty about what support will be available to them. Businesses will also be given until the end of March to access the Bounce Back Loan Scheme, Coronavirus Business Interruption Loan Scheme, and the Coronavirus Large Business Interruption Loan Scheme. These had been due to close at the end of January. The schemes have already provided over £68 billion in guaranteed loans, and helped to keep afloat business in all sectors of the UK economy who have been impacted by coronavirus.
Commenting on the announcement, Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Extending the furlough scheme and committing to a Government contribution of 80% through to the end of April is a hugely positive move. With today’s regional tiering review meaning 85% of England’s pubs are now closed or unviable under tier two or tier three restrictions, Government support is more critical than ever. “I hope the Government will now turn its focus to a support package to protect hospitality businesses as well as committing to a roadmap out of this crisis in line with the vaccine rollout. Pubs and brewers need enhanced grant support, extended business rates holidays and VAT reductions and a cut to the rate of tax on beer. It is only with that kind of backing that Britain’s brewers and pubs will be in a position to reopen, continue to employ all those staff currently furloughed and help lead the much-needed economic recovery.”
Hospitality Worst-Hit As Job Losses Rise Again The hospitality sector has accounted for a third of the total jobs lost since the pandemic first broke in March.
restrictions, resulting in large numbers of workers losing their jobs. Bars and restaurants in England were forced to close throughout November, and thousands based in areas covered by tier 3 rules remain closed, with more set to follow his London also enters tier 3.
According to statistics from the Office of National Statistics (ONS)there were 819,000 fewer workers on UK company payrolls in November than at the start of the pandemic, official figures show, with hospitality bearing the brunt.
“The latest monthly tax numbers show over 800,000 fewer employees on the payroll in November than in February, with new analysis finding that over a third of this fall came from the hospitality sector.
The unemployment rate rose to 4.9% in the three months to October, with the jobless total up to 1.7 million people. The hospitality headcount was 660,000 lower than in February, with one million workers on full furlough and 400,000 on part time furlough.
“In the three months to October, employment was still falling sharply and unemployment was rising, but the number of people neither working nor looking for work was little changed. Average hours per worker were continuing to recover, though this was before the second lockdown in England.
Redundancies hit a record high over the period. Hospitality has been particularly badly hit by coronavirus lockdowns and
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The government has already announced that more support will be available beyond March, through a successor loan scheme. More details of the scheme will be announced in due course, with the government providing a further update on wider Covid-19 economic support at the Budget on 3 March.
review the employer contribution element of the CJRS in January, but decided to bring this forward to allow businesses to plan ahead for the remainder of the winter and the New Year.
We are extending the schemes now, ahead of Christmas and further into the new year, to ensure that businesses can continue to access the support they need to grow and recover.
CLH Digital
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CLH Digital
Issue 37
Future Shock Maps Hospitality's Rollercoaster Ride into 2021 Associates, who explore ways for operators to engage with issues including technology, COVID-19 testing, insurance and drinks ranging for new consumer behaviour.
The UK’s hospitality sector has suffered lost sales of more than £53bn in 2020, with more losses to come from a collapse of Christmas trading—but a COVID-19 vaccine rollout provides grounds for cautious optimism in 2021. Those are among the messages from ‘Survival to Revival’, the eighth edition of the Future Shock series of reports from CGA and UKHospitality. It provides the definitive picture of hospitality’s rollercoaster 2020, sets out the challenges and opportunities facing the industry in 2021, and highlights some of the key trends for operators and suppliers to follow. Research for the report, drawing on CGA’s market-leading suite of business and consumer sources, shows the seismic impacts of the pandemic and lockdown on UK hospitality, including: • A £53.3bn year-on-year drop in sales between the start of April and the end of September • Falling consumer confidence, with 78% of British adults concerned about the long-term financial implications of the pandemic • Hesitant business confidence, with 27% of leaders of multi-site groups predicting they will be unviable by mid-2021 with current levels of support • Bleak prospects for Christmas trading while 98% of England’s licensed premises remain in severely restricted Tier 2 and 3 areas. But the Future Shock report also celebrates the hard work and achievements of operators and suppliers in 2020—especially on keeping people safe. It shows that 95% of consumers have been satisfied with the level of hygiene they have found in venues this year, and 55% now say they feel safer in hospitality venues than in shops and supermarkets.
The report sets out major trends and developments for businesses to track in 2021, including: • An acceleration in consumer use of technology in restaurants, pubs and bars • A further increase in delivery sales—of alcoholic drinks as well as food • A continuation of the lockdown trend of eating and drinking close to home rather than travelling to city centres • Increased availability and affordability of property in the wake of business failures. As well as exclusive research from CGA and views from UKHospitality, Future Shock features insights from report partners Independent Clinical Services, Molson Coors, OrderPay and Sector
Karl Chessell, business unit director, retail and food at CGA, says: “This has been the most difficult year in hospitality that most of us have ever known, and our report is a chance to reflect on the havoc it has wrought—but just as importantly to look forward to what we all hope will be a happier 2021. Sadly there have already been many business casualties in our sector, and more will inevitably follow as a result of the onerous limits on trading and socialising at what should be the busiest time of the year. But among businesses that have been able to sustain themselves, the pandemic has instilled a resilience and innovation that will stand them in good stead for years to come. The road to recovery clearly has a long way to run yet but there is light at the end of the tunnel, and at some point in 2021 we can hope for a release in the pent-up demand for all the experiences that people love in hospitality.” Kate Nicholls, chief executive at UKHospitality, says: “Undoubtedly, 2020 has been a disaster for the sector. Every aspect of hospitality in every corner of the UK has come under enormous pressure and we are by no means out of the woods. There is, though, every chance that with the right support businesses can begin to trade their way out of danger and towards some degree of prosperity next year. The roll-out of a vaccine should give us all confidence that the next year will be dramatically better than this one.” A copy of the full report can be downloaded at https://www.cga.co.uk/all-reports/
The London Tavern is Awarded ‘Heart of the Community Award’ Phil Hoyle, publican of The London Tavern, on Linford Road in Poulner, has been awarded the British Institute of Innkeeping’s (BII) Heart of the Community Award in recognition for his hard work supporting his community during lockdown from March to July this year and beyond.
it didn’t happen. Offering discrete free pack lunch deliveries, local families were able to text Phil during half term with their address and the number of lunches they needed, and he would drop them off making sure his local community was taken care of, judgement free. The Heart of the Community award is uniquely not about competing companies or individuals against each other and recognises all those the industry body believes have gone above and beyond for their communities. Phil is one of just 108 national recipients to have been recognised so far this year.
Phil and his team have consistently shown up for their locals this year, whether they were providing food, or raising smiles with their entertainment, they have really shown what it means to be a part of a community. During the first lockdown The London Tavern provided free Sunday roasts for NHS workers. Individuals were nominated by customers, and while Phil and his team donated their time and surplus produce, customers supported the initiative with some donations too. The pub also offered an incredible takeaway menu for the community, with options such as burgers, ribs and curries, and on top of keeping his patrons fed, Phil also hosted a weekly quiz via Facebook to keep them entertained.
Phil said: “We’re so proud and honoured to have been awarded this accolade by the British Institute of Innkeeping! I want to say a huge thank you to everyone in our amazing team for all their dedication and continued commitment to helping us be the pub we are today. “It was a no brainer for us to make sure everyone in our community had a hot hearty meal during lockdown and that kids could eat during half term and it was thanks to everyone who supported us that we were able to do that to the extent that we did. I am incredibly proud to be part of this community and we’ll do everything we can to continue to support everyone here and we want to make sure that no one feels alone.”
In addition, Phil and his team set a shop, the ‘Tav Village Stores’, offering great local produce and providing all the basics so that everyone in the area had access to essentials. Locals were able to click and collect from the pub or have exactly what they needed delivered if they were isolating.
Avoiding a Festive HR Hangover When children were at risk of going hungry over half term, Phil made sure that
By Tina Chander, Partner - Head of Employment Law at Wright Hassall (www.wrighthassall.co.uk) see festivities spill over, and sexual harassment is usually the most common problem at these events, even if they are not occurring in the physical world. Accusations of discrimination on the grounds of age, race or sexual orientation also occur – I’m sure we can all picture the type of unsavoury scenario described.
PROTECT YOUR ORGANISATION When the drinks are flowing, emotions can become heightened and this can lead to serious issues occurring. Any existing workplace tensions can escalate into verbal or physical confrontations, as members of staff decide to confront one another, while under the influence.
It might be the strangest festive period for many years, with few organisations considering a Christmas Party, but even a virtual meet-up, with perhaps alcohol sent in advance, is still an organised event that is still essentially an extension of the workplace. The same rules and expectations apply.
VIRTUAL PROBLEMS TO FACE IN THE REAL WORLD Although the party may take place outside of the workplace and normal office hours, there remains the risk that an employer will be liable for the actions of its staff. Unfortunately, consuming high volumes of alcohol can be the catalyst for serious legal issues, with incidents of discrimination or harassment not unheard of. The availability of alcohol and the relaxed social environment can soon
This type of unacceptable behaviour could lead to claims for potentially unlimited compensation, not to mention the significant amount of time and effort senior management must invest into the subsequent investigation. If the return to the office in January wasn’t stressful enough, these anxieties can be enhanced when employment lawyers are called to deal with an incident. There are several steps organisations should follow to avoid becoming that client: • When employees can bring partners, be sure not to discriminate on the grounds of sexual orientation and don’t assume all partners will be of the opposite sex; • Don’t leave anybody out – every member of staff should be invited to the Christmas party, even if it’s online, regardless of whether they’re ill or on leave, as not doing so could result in claims of discrimination. · Ensure you have an equal opportunities/anti-harassment and anti – dis-
crimination policy in place; · Shortly before the Christmas party, remind employees of the existence of the relevant policies and confirm that it applies equally to business events outside of the workplace and outside of office hours; · Tell employees to enjoy themselves and have a good time, but remind them that inappropriate behaviour will not be tolerated and could result in disciplinary action; · If hired entertainers tell racist, sexist or offensive jokes and the employer does not fulfil its duty to protect employees from this unwanted conduct, it could be liable for harassment claims; · If you are sending employees alcohol gifts ahead of a virtual party, think about how much you send and be mindful that employees will be able to readily top up there drinks in the comfort of their own homes; • Ensure a senior manager retains responsibility for an online event, able to disconnect quickly, anyone who appears to close to crossing the line in terms of their behaviour.
WAITING FOR THE RESTRICTIONS TO BE EASED If you have been given the task of organising the work Christmas party in the New Year, when the Covid-19 restrictions are relaxed, you should exercise caution when booking the event. Whilst it may be tempting to go all out and impress colleagues by arranging a free bar in a venue that stays open until the early hours, by doing so you are encouraging staff to drink excessively. Not only does it increase the likelihood of unacceptable behaviour occurring, it could present its own health and safety challenges. Remember, an organisation has a responsibility to look after the wellbeing of its staff, not to mention its own reputation, so providing guests with limitless alcohol isn’t a smart move.
Government Ministers Criticised By British Pub Confederation Pub representative association ‘Standing up for Pubs and Publicans’, The British Pub Confederation has written to the Rt Hon Alok Sharma MP, Secretary of State at the Department for Business, Energy & Industrial Strategy, with overall responsibility for the Pubs Code, expressing deep concerned at the way the review of the Code seems to be restricted to a list of non-fundamental issues, whilst omitting the fundamental issues – and failings – of the current Pubs Code and its operation. A full review of the Code was announced early in 2020, with the objective of addressing the recognised failures of the existing Code’s inadequate protection of tied pubs at the hands of the large PubCo’s, several of whom are merely bricks and mortar investors with no underlying interest in the actual hospitality sector and the communities that rely on their local pubs. Far from consulting with the affected publicans, a Freedom of Information request submitted by Chris Wright of the Pubs Advisory Service (a British Pub Confederation member) under the BEIS Freedom of Information response FOI2020/26885 exposed that in the 90 days between 1st March and 1st June, when
the Government was meeting with pub and hospitality groups to discuss the situation facing pubs and hospitality in the Covid crisis, the Secretary of State and Small Firms Minister Paul Scully met with representatives of regulated pubcos and their trade associations but did not meet with a single representative organisation of tied tenants not funded from or with members including regulated pubcos. Commenting on the review, Vice Chair of the British Pub Confederation, Ian Cass said, “The review underway is cited as merely tinkering around the edges of the existing Code and avoiding properly addressing the key issue of building in proper enforcement of the Market Rent Only option for tied tenants. The Small Firms Minister is fundamentally failing the front line publicans, and once again is supporting the PubCo’s”
Colliers Urges Government to Take Advantage and Give Generous Support to Hard Pressed Retail/ Hospitality Sectors
Companies need to give detailed accounts of their losses. And aid should not exceed €3m per business.
The European Commission has now confirmed this week that the UK can apply the revised COVID-19 State Aid Temporary Framework, which includes an increase limit from the original €800,000 per company over three years, to €3 million.
In line with this, Colliers approach would be to give hard pressed companies in the sector what they need to survive and to re-visit and simplify the grant schemes. Colliers suggest that:
From 8 December 2020, the new revised COVID-19 State Aid Temporary Framework applies to the following schemes • • • • • •
Local Restrictions Support Grant (Closed) Local Restrictions Support Grant (Closed) Addendum Local Restrictions Support Grant (Open) Local Restrictions Support Grant (Sector) Additional Restrictions Grant Christmas Support Payment for wet-led pubs The aid* is granted to businesses that suffered a decline in turnover that incurred during the period between 1 March 2020 and 31 December 2020 of at least 30% compared to the same period in 2019.
Webber concludes, “The current government grant schemes has become complicated, particularly when combined with regional variations depending where you live in the country- adding to confusion and red tape. Whilst we support the Government in creating grant schemes and are relieved that the limits to receive State Aid have been increased, we campaign for simplicity and immediate help now. We hope the lifting of State Aid rules has not come too late for many hard-pressed retail and hospitality businesses, who may have already made difficult decisions over closing stores and jobs. With the latest news about London entering Tier 3, there is no time to lose if we want to see such businesses sur• MICROWAVES • EXTRACTION CANOPIES • vive into the New Year.”
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The new framework has come into play from 8 December, but the timing has meant that many businesses in the retail and hospitality sectors could not apply for sufficient help during the threemonth Spring Lockdown nor this recent Autumn lockdown. In fact, the government’s latest national grant scheme for properties required to close (non-essential retail, leisure and pubs), for the period 5th November to 2 December 2020, gave a deadline for application 6 days before the lifting of the State Aid restrictions. As a result, many more businesses have closed, or jobs been lost than perhaps needed to.
• properties with a rateable value of less than £15,000 should receive a grant of £10,000 per property • properties with a rateable value over £15,000 should receive £25,000 per property These grants could be funded by monies left over from the original grant scheme (where about a £1 billion was not distributed) plus the business rates windfall from the supermarkets repaying their rates granted during the year’s rates holiday (over £2 billion).
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Up to now, due to State Aid restrictions, none but the smallest of businesses were eligible to receive meaningful Government help. Retailers with multiple stores for example were not able to claim enough relief to keep all their stores mothballed and prevent long term job losses.
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The Confederation has set out a request in the letter to the Secretary of State to ensure the review now focuses on ten specific areas key to the intent of the Code in protecting the interests of tied tenants. Heading the list is the Market Rent Only option, with additional areas to cover Dilapidations, Independence and Fairness.
EU Confirms Increase in State Aid Limits Due to Covid-19 This increase is welcomed by business rates experts at Colliers International, although as John Webber, Head of Business Rates said, “ It’s a shame the Government up to now has hidden behind State Aid limits and has not provided the retail and hospitality sectors the monies they have desperately needed to cope with national and local lockdown periods.”
Issue 37
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What Does 2021 Hold For Supply Chains? 6
CLH Digital
Issue 37
By John Perry, managing director of SCALA (www.scalagroup.co.uk), provider of management services for the supply chain and logistics sector. 2020 has been an extremely turbulent year, with the public, businesses and the supply chains that serve them feeling the effects. But how will the fallout affect the supply chain in the months to come? We must primarily consider the economic fallout from 2020. A growing proportion of the population is now in financial difficulty, putting pressure on price points – particularly pertinent given the recent news that a No Deal Brexit is likely to cause price increases for supermarkets and the customers they serve. The adaptations that businesses will need to make for Brexit will of course depend greatly on whether we leave with a deal, making the need for clarity in this area all the more urgent. This economic shift, alongside the ongoing move to online and home delivery, will worsen retailers’ margin challenges, while they contend with the increased need to compete on price to retain sales. This cost squeeze is in turn likely to trickle through to suppliers, meaning that we may see businesses look to minimise costs across their supply chain and logistics operations.
The volatility of this year also means that certain companies may look to sell, meaning that mergers & acquisitions activity is likely to increase – possibly leading to ‘bargains’ for those in a position to buy. A recurrent theme of 2020 was rapidly-shrinking warehouse space, due to factors such as the rising popularity of online shopping, changing consumer demands, and businesses stockpiling in an attempt to insulate themselves from wider market turmoil. Illustrating this, deals were agreed for 22.1 million square feet of warehouse space in the first nine months of the year according to JLL – up 36% year-on-year. Environmental concerns will once again be high on the agenda – particularly considering the UK is set to host the COP26 summit later in the year. Increased home deliveries in lockdown and fluctuating traffic levels have thrown a spotlight on businesses’ carbon emissions, meaning that finding ways to sustainably cut emissions, without compromising in areas such as service quality, will rightly be a key priority for many. However the coming year should turn out, it is clear that supply chain risk and resilience strategies will be key. If this year has shown us anything, it is that business operations can be turned upside down virtually overnight, and failing to plan truly is planning to fail. Subsequently, we would predict that businesses will put a great deal more focus on their supply chain risk and resilience over the next year. For any businesses that have not begun this process yet, we would urge them to seriously consider it.
The Garden House is Awarded ‘Heart of the Community Award’ for Work During Lockdown Jonathon Childs, operator of The Garden House, Norwich has been awarded the British Institute of Innkeeping’s (BII) Heart of the Community Award in recognition for his hard work supporting his community during lockdown in November this year. Jonathon worked with many local charities during both national lockdowns, helping to raise money for important causes. But one stand out initiative, in particular, was with Only a Pavement Away, a hospitality charity with a focus on helping the homeless. Together with OAPA, The Garden House handed out over 3,000 meal pouches and 300 Winter Warmth Flasks to the homeless in Norwich and Great Yarmouth. The meal pouches included a variety of dishes as well as tinned food and cutlery. The 3,000 meal pouches were split across different local initiatives including: St Martins Hostels; Norwich City Council’s Pathway Scheme; Tribal Trust Soup Kitchen in Great Yarmouth; Project Nova; Soul Church’s soup kitchen and the Red Cross. The Garden House is part of the award-winning Craft Union Pub Company and this charitable activity formed part of the company-wide initiative at Craft Union, called Tears for Tiers - a campaign helping local communities throughout the ever-changing COVID19 restrictions. The Heart of the Community award is uniquely not about competing companies or individuals against each other and recognises all those the industry body believes have
gone above and beyond for their communities. Jonathon is one of 106 national recipients to have been recognised so far this year. Jonathon said: “We’re so proud and honoured to have been awarded this accolade by the British Institute of Innkeeping! It means a lot to be able to contribute to the reputation of Craft Union pubs as the centre of our communities too. We’ve always been about supporting the people in our area, and it’s an honour to help Only A Pavement Away and their Winter Warmth initiative, on a wider scale. “We’re still running a food bank out of the pub, as well as making up Christmas stockings for the local school children and asylum-seeking children in Norwich. Thank you to our lovely community who have donated either money or items and continue to support us. Frazer Grimbleby, Operations Director of Craft Union, said: “We are incredibly proud of the amazing work undertaken by Jonathon during lockdown, and to have had this achievement recognised by the BII through the Heart of the Community Award is testament to just how dedicated he is to his community. “At Craft Union, our ethos is centred around our communities and to see that reflected in the day-to-day actions of our operators throughout lockdown is truly heart-warming”
Bristol Hoteliers Welcome Tier 2 Decision Hoteliers in Bristol can open their doors once again on Saturday after the Government’s Covid-19 review today (16 Dec) saw the city moved from Tier 3 to Tier 2 this week. But while they welcome the decision, hoteliers say it has come too late to enable them to cash in on Christmas and secure any meaningful income. Raphael Herzog, chair of The Bristol Hoteliers Association (BHA), which represents around 40 businesses in and around the city, said: “Even though we can now re-open, we have lost all December trade. “Many hoteliers had been keen to show off their Christmas decorations to customers. These were put up in November, but this effort – and investment – was wasted because we have not been able to open. “Although today’s review means that we can re-open, because we’ve had no prior notice, it would be very difficult to re-open for the last weekend before Christmas, as we’ve had no time to get food or other supplies or build a booking base. “Christmas trade will be non-existent because people can’t mix outside a house during the five-day relaxation of restrictions. “With other parts of the UK going into Tier 3, this will affect the ability of people to travel to Bristol for the festive break.
“We are, however, disappointed that South Gloucestershire remains in Tier 3, which we were only really put into in the first place because we were so close to Bristol, and the infection levels there were high. "Now Bristol is going into Tier 2, but businesses in South Gloucestershire remain in Tier 3, which seems particularly unfair." He added: “Nothing has been said yet about New Year’s Eve, but as that will come after the five-day relaxation the Government is allowing for Christmas, I don’t imagine we’ll be able to do much on 31 December. As things stand, we will have to call last orders at 10pm and close at 11pm. “Hotels have invested thousands to make our premises Covid secure for our guests and staff but we were the first sector to be shut down. Yet it is safer, due to all good practices, to visit a hotel than to go to a large grocery store. “September to December are historically very strong months for us, which helps with traditional low level of business months, like January and February. “But we’ve not been able to do anything like the usual level of business in the final quarter of this year, so I fear that the worst is to happen in hospitality should we not have more support. “We’ve had no response to our calls for an extended VAT reduction and for more support, in addition to the furlough scheme, while we are closed. A £1,000 payment for a wet pub, even if not for a hotel, is an insult.” He said he would like to see further support from local MPs for a sector which makes a significant contribution to the local, regional and national economy. The office of West of England Combined Authority Mayor, Tim Bowles, has told the BHA he recognises the ‘scale of the challenge facing hotels and the hospitality industry across the region’, and is writing to the Department for Digital, Culture, Media & Sport, and the Ministry of
Housing, Communities & Local Government outlining some key asks of Government to support the regional hospitality sector. Mr Herzog said: “Mayor Bowles’ office said he has incorporated some of our key asks within his letter, particularly around additional grants, a reduction of VAT and a business rates holiday. “Mayor Bowles said he will also seek clarity on Ministerial responsibilities for the hospitality sector, which we are grateful for. “We need a dedicated minister for the hospitality. An on-line petition saw the number of supporters soar from 40,000 to 64,000 in just three days, and now has 150,000 signatures, so we are waiting for tis to be discussed in Parliament. “The recent news about vaccinations beginning is a positive step in the overall fight against the virus, and since the hospitality sector has been targeted and shut down so early and quickly, as it’s considered to be ‘risky’, then perhaps hospitality staff should be prioritised for a vaccine. “We need to see a much stronger show of support from Government to our sector if we are going to be able to make any kind of meaningful recovery in 2021.” Another reason for needing more support, he said, is that most hotels have been operating at loss since April. Even when they were able to re-open after the first lockdown, they could not operate to the same levels as they usually would. Social distancing restrictions meant less sleepers, fewer covers in the restaurant, limited numbers of people who could attend weddings, meetings and events, curfews, table service only, limits of up to six people only being able to mix, and others. Mr Herzog reiterated his calls for a more sustainable round of grants, a reduced rate of VAT for hospitality through the whole of 2021, a business rates holiday for 2021/22 and extensive government promotion of the UK’s tourism and hospitality sector, in addition to a sector-specific minister. UK hospitality contributes more than £73bn to the UK economy each year, generates around £40bn in taxes and employs some 3.2 million people.
Christmas Mixing ‘Making a Mockery’ of Pub Tier Rules, says BBPA Issue 37
Permitting people to gather in “unregulated” homes over the Christmas period but the same time banning mixing in pubs is “making a mockery” of the industry, says British Beer and Pub Association (BBPA) chief executive Emma McClarkin. Ms McClarkin, speaking before the Public Administration and Constitutional Affairs committee told MPs that “the ban on actual household mixing inside our venues within the tiering system is absolutely devastating for the pub sector”, adding that bringing people together is “absolutely what we do”. We are a community centre; a community hub and we’ve invested millions to make us Covid-secure. It is actually making a mockery by banning us from allowing people to mix and meet together when the Government has now introduced a Christmas plan that allows them to do that in private, unregulated and unsafe settings where all bets are off.” Ms McClarkin also questioned how pubs were making sure that people are not mixing indoors but empha-
The Good Pub Guide lists around 40,000 pubs on its website and the printed guide lists some 5,000. Find out more at www.thegoodpubguide.co.uk Michael Baldwin - Bank House Hotel - "I am incredibly proud of the
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sised: “We are publicans, not policemen.” She told the committee: “The vast majority I have to say are abiding by those rules, and that’s pubs and pubgoers.” “We absolutely support enforcement measures. If pubs are flouting those rules then I think they should have action taken against them because they are undoing the absolutely sterling work the majority of pubs are doing,” she added. “Inevitably we will rely on the information we’re given from customers and their ability and desire to want to comply with the rules.” Earlier this week the trade association said that in London alone the restrictions will force 1,250 pubs who remained open in tier two to close, putting nearly 8,000 more sector jobs at risk worth an additional £16 million to the local economy. In total, 56,000 sector jobs are now at risk in London alone as all its 3,680 pubs will now be closed except for takeaway business. The trade association also says a stronger package of financial support is vital not just for pubs, but also brewers across the rest of the country. Particularly as this latest full closure is likely to see pubs closed through the critical lead up to Christmas and over the New Year trading periods.
Bank House in King’s Lynn, Norfolk Named in The Good Pub Guide’s Top 10 UK Town Pubs 2021 Bank House Hotel on King’s Staithe Square in King’s Lynn has been honoured by being named by The Good Pub Guide in their Top 10 UK Town Pubs for 2021. The 2021 Guide which has just been published is regarded of the bible for pubs and publicans, and features the very best hostelries across the country.
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team at Bank House, their hard work and dedication to our customers has shone through. In this most challenging of years, I have been continuously inspired by their dedication to not only Bank House, but to our wider community.” “Whilst we accept this honour, we are also mindful of the pubs up and down the country who continue to suffer so terribly, and we ask that everybody supports their local as best they can. Pubs have never been as important as they have this year in supporting communities across the world, and they now need you more than ever."
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Issue 37
“Can My Employer Make Me Get a Covid-19 Vaccine?”
By Sarah Calderwood, Human Resources and Employment Lawyer at Slater Heelis (www.slaterheelis.co.uk)
This week has brought exciting advancements in the treatment of Covid-19 as the first Briton received the Pfizer vaccination. As the first 800,000 doses of the vaccine are rolled out in the coming weeks, the UK public is beginning to ask about their rights and whether their employer can force them to be immunised. Sarah Calderwood is a Human Resources and Employment lawyer at Slater Heelis with over 17 years advising on employment related issue has discusses what the rules are when it comes to employers asking staff to get the vaccination. Commenting on the topic, Sarah said: “Under current health and safety legislation, employers have a duty to protect the health of employees,
anyone on their premises and anyone else effected by the business. Existing vaccination guidelines state that if a risk assessment finds a risk of exposure to biological agents and effective vaccines exist, employers should offer to provide immunisations to those who are not already immunised, however, employees are at liberty to refuse immunisation.” Does my employer need to know if I have been vaccinated against Covid-19? “Employers may have to make data protection considerations as the Information Chief Commissioner’s Office (ICO) has confirmed that an employee’s health information is special category personal data. In the context of vaccinations, a permitted ground for processing special category data would be for heath purposes. However, employers must ensure they are handling their employee’s data with care and the ICO advises that employers only need to obtain confirmation whether the employee has had the vaccine and collecting any more data is unnecessary and excessive.” Can my employer add an immunisation clause to my contract? “If employers want to make the Covid vaccine a contractual requirement, changes in the terms of the contract would need to be agreed by staff. Employers enforcing this change without employees’ express and implied agreement would be in breach of contract and employees would be entitled to resign and claim constructive unfair dismissal. Employers could find it difficult to show this change in terms as reasonable and may struggle to introduce this type of agreement for existing employees.
“If employers were to introduce an immunisation clause into new starters’ contracts, it would have to be in a reasonable manner which would include consultations with any employees worried about the vaccine for any reason.” Employers cannot force their staff to get the vaccine or discipline those who refuse to do so “Overall, vaccinating employees without their consent would be criminal assault and probably be a repudiatory breach of contract. Although there is no case law, dismissing an employee because they do not want a Covid vaccine would likely be considered unfair dismissal as it is unusual for an employer to force staff to undergo a medical procedure. Vaccine requirements could also subject employers to discrimination claims as individuals may not be able to get vaccinated on health or religious grounds.” What can an employer do to encourage vaccination? “Employers who are keen for their staff to be immunised should write a non-contractual policy outlining the benefits of getting the vaccine and any arrangements for staff to be immunised. Any employees who refuse the vaccine could be met privately to explain the benefits again, but employers should not force or discipline staff who refuse.” Slater Heelis is a full-service law firm based in the North West with an experienced employment law team ready to advise on any disputes which arise due to the vaccination. To find out more, visit www.slaterheelis.co.uk or call on: 0161 969 3131.
Five Determined Chefs Achieve The Graduate Award, Despite The Pandemic At the end of what has been a long and difficult year for the industry, five talented and ambitious young chefs have impressed the judges and achieved the prestigious Graduate Award. The final took place in a socially distanced exam at the University of West London on Tuesday, 8th December, with the awards announcement happening virtually this afternoon (17th December). In the Kitchen and Larder exam, Robert McCreeryBreen, Connor Anthony Bird and Stephen Mark Naylor all achieved the pass mark. Whilst in the Pastry exam, Lillian Savage and Ranna Ameer made the grade. Pastry examiners couldn’t split the scores of the chefs’ marks so both achieved the much sought-after Highest Achiever Award. Stephen Naylor was awarded this title in the Kitchen exam and looks forward to his prizes and the chance to be part of The Young National Chef of the Year competition in 2021. For the Kitchen and Larder final exam, the chefs had to complete several tasks which included a paper test and butchery and fishmongery challenges. Each chef was also given a mystery basket of ingredients inspired by Chair of Examiners, Russell Bateman and from this they had to create and serve up a dish of their own. House of Commons pastry chef, Andrew Ditchfield created a dairy free and vegetarian dessert which the finalists had to copy. The classic element of the exam was Delice of Sole Veronique, a dish the finalists would have completed at college but to score well the glazing of the fish had to be perfect.
safety, and wastage. Each finalist had to bring a portfolio of their work with them including recipes and their reasoning for their choices of flavours and textures. Steve Munkley, organiser of the Graduate Awards and Vice President of the Craft Guild of Chefs said: “Getting to this stage hasn’t been easy and we’ve had to adapt and change the event throughout the last ten months. There have been moments when we’ve considered postponing, as COVID-19 kept throwing challenges our way, but at the end of the final exam, I 100% knew I had made the right decision. The finalists all talked about how much this event had helped them during this awful year as it has given them hope, a focus and something to work towards. Every single finalist worked so hard and you could see how much it meant to them on the day. Even though we haven’t had the opportunity to meet up as much as normal in these awards, everyone gelled in the build-up and at the final. Bringing together candidates, mentors, examiners and organisers is such an important part of the Graduate Awards as regardless of age or seniority, all chefs are like-minded and can support each other in different ways. A huge thank you must go out to the University of West London for hosting this final and keeping everyone so safe on the day.”
In the Pastry exam, chefs had five and a half hours to complete a series of dishes set by Will Torrent. This had a festive feel as it included making a celebration cake with the words ‘Happy Christmas’ written on, festive cupcakes, William Curley’s Chocolate Mont Blanc and fudge and macaroons. As well as the presentation and taste of the dishes, chefs were also scored on health,
Will Torrent, Chair of Pastry Examiners added: “There were some really delicious, beautiful and creative dishes served up to the examiners this year. However, when it came to who should take that top spot, we just couldn’t separate them. Both Lillian and Ranna should feel so proud of what they have achieved. To put yourself forward for a difficult event like this, especially in the face of adversity, shows real grit and determination; skills you need to get to the top in this field. It’s been great to see the Graduate Awards continue despite the challenges the pandemic has created and I’ve been proud to play my part in making that happen.” The Graduate Awards will be back in 2021 and the Guild is already taking names and email addresses for those who would like to be notified when entries open. Email your contact details to enquiries@craftguildofchefs.org. Look out for announcements on the Craft Guild of Chefs social media channels including @CraftGuild on Twitter and @CraftGuildofChefs on Instagram
Tim Martin Calls for “Radical Change” as Sector Records Massive Job Losses shown by many studies to be ineffective, and often counterproductive. “David Nabarro, of the World Health Organisation, has recently emphasised their destructive effects, especially for the least well-off. “In Sweden, a country which didn’t lock down, relying mainly on social distancing and hygiene measures, the mortalities from Covid-19 were 8% of those predicted by the Imperial model.
Wetherspoon chairman Tim Martin has once again hit out at the government handling of the pandemic, and has called for radical change describing the pub situation as “dire” In a speech at today’s annual general meeting Martin will outline that “2020 has been an extraordinarily difficult year for many businesses. “As the famous investor Ray Dalio has said, “truth is the essential foundation for good outcomes”. Yet the government has relied on information that has often turned out to be untrue. “For example, Imperial College research in March, which precipitated a lockdown in over 100 countries, including the first major pub closure in history in the UK, was deeply flawed. “Indeed, lockdowns, the core of the UK’s current strategy, have been
“Over 800,000 jobs have been lost so far, approximately equivalent to the combined working populations of the cities of Manchester and Birmingham. These job losses are bound to rise sharply in the coming months, without a radical change in government policy.
“Some UK press stories have deprecated Swedish efforts, but the facts are often misrepresented
“Screenings and treatments for many serious illnesses have been drastically reduced, as, for example, the charity Macmillan recently reported (https://www.macmillan.org.uk/about-us/what-we-do/we-make-changehappen/we-shape-policy/covid-19-impact-cancer-report.html ).
“In fact, in Sweden, the mortality rate from all causes in 2020 is the same as for four out of the last five years.
“The situation for pubs is dire. All pubs in the UK (as at 16 December), apart from a handful in remote areas, are effectively shut.
“In October, the prediction of Sir Patrick Vallance, chief scientific adviser, of 4000 deaths per day, upon which the government instigated a second lockdown, proved to be wildly inaccurate.
“Less than half are able to open as restaurants, only serving alcoholic drinks with a meal - but that is not what pubs were designed for, and is not usually profitable.
“It seems certain that the biggest flaw in these predictions has been an overestimation of the fatality rate of Covid-19.
“Since the government often relies on false information, rather than truth, its outcomes will inevitably be poor.
“John Ioannidis, often regarded as the foremost expert in the area, has estimated that Covid-19 has half the fatality rate of flu for those under 70 - although this estimate is disputed in some quarters.
“The sources of government information, especially SAGE, in which academics predominate, have often been faulty.
“Professors Johan Giesecke, Carl Heneghan, Sunetra Gupta and hundreds of others have also criticised Imperial, SAGE and government policies, as have many health professionals (see the open letter to the Prime Minister, appendix 3). “The predictions that have turned out to be true in 2020 relate to the effects of lockdowns and government actions on the economy and health.
“Due to the conscientious efforts of its employees, bankers and shareholders, and to the loyalty of millions of customers, Wetherspoon may be in a better position than some companies and individuals. “However, 70% of our premises are shut today, despite expenditure of many millions in compliance with health regulations. In addition, over 50 million pub visits have been registered, using the track and trace system, and there have been no outbreaks of the virus reported to the company.”
Tier 3 Expansion Brings Further Christmas Heartbreak for Hospitality Issue 37
Businesses in the hospitality and licensed on trade brace themselves for more closures, with the possible exception of offering takeaway facilities as 8 more regions moved into tier 3. Speaking in the House of Commons health secretary Matt Hancock outlined 8 regions to be placed into tier 3 this weekend. From 12:01 19th December: • • • • • • • •
Bedfordshire Buckinghamshire Berkshire Peter Borough Herefordshire sorry (with the exception of Waverley) Hastings and Rother Portsmouth, Gosport and Havant will all be placed into tier 3, the strictest measure, and will follow London part of Herefordshire and Essex who are moving into tier 3 following an announcement on Monday. UKHospitality has warned the placing more regions into tier 3 will bring further despair to already hard-pressed businesses. UKHospitality Chief Executive Kate Nicholls said: “Placing more areas into tier 3 is only going to ruin Christmas for those businesses entering and continued despair and heartbreak for those hard-pressed businesses that had hoped they might move into tier 2. “Businesses will have bought stock which will now go to waste and more people will lose work at a stressful time. Hotels are now facing a deluge of short-notice cancellations because of the tightening of restrictions. What was already looking like a bleak Christmas is now looking
like a total write-off. “This will be a bitter blow for businesses that would have been hoping to make the best of a difficult Christmas period. The increased restrictions, effectively a total shutdown for most, will make it even more difficult for businesses to salvage what little they can from what should be a busy period. “More financial support most be forthcoming if we are to have any hope that these businesses will survive. They can trade their way out of danger next year only if they are still around to do so.” The BBPA said the announcement showed that the situation for pubs and brewers was getting even worse and it meant the sector was set for more permanent closures. It reiterated that a greater package of financial support from the Government is urgently required to prevent closures from being permanent and jobs being lost forever. To support pubs and hold off permanent closures, the BBPA urged the UK Government to provide financial support to pubs in England in line with that in Wales, which on average are getting four times more in financial support than those in England. Some pubs in Wales, based on employee numbers, will be eligible for considerably more support too.
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should follow the lead of Wales, which is providing pubs facing similar restrictions and closure with four times more financial support than those in England. Some pubs in Wales will receive even more than that. “The Prime Minister and Chancellor have no excuses. They must now secure pubs and jobs by giving locals in England the same support as those in Wales. Without such support, a wave of pub closures is guaranteed at a time when they should be leading the economic recovery.” Michael Kill, CEO of the Night Time Industries Association (NTIA) says: “As even more areas have been dragged into the tightest Covid restrictions, with limited changes to the current restrictions particularly in the north. The Government has compounded an already critical position within the night time economy and hospitality sector.“ “Thousands of businesses and employees have supported the Government's public health campaign against Covid, creating safe, regulated environments for people to socialise. This financial burden and commitment has been recognised only in lip-service, with insubstantial support measures to repay confidence in the sector”
Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:
“The current financial support is grossly disproportionate to operating costs and the current restrictions express a level of willful ignorance: they are a policy decision, without scientific basis or consideration for the hardest hit sectors. This deserves nothing less than anger and outrage from operators and businesses”
“The update on tier restrictions announced today is not the shift in the right direction that our sector desperately needed and hoped for. More regions being placed under tier three restrictions means more closed businesses, leaving the future of Britain’s pubs truly hanging by a thread this Christmas.
“This week the ONS released figures highlighting 819,000 fewer workers on company payroll, and an increase to 1.7 million unemployed. The statistics speak for themselves and much of this is as a direct result of the current operating restrictions and lack of support being given to the Night Time Economy and Hospitality sectors.”
“It is clear that it is going to be longer than we thought until our pubs can open properly and be viable businesses again. This means that unless there is a greater package of financial support from the Government to secure our pubs, permanent closures, lost livelihoods and the destruction of valued community locals is sadly inevitable.
“The Government must compensate these businesses for the period of time they have been closed, and the loss of business suffered due to restrictions through the festive period”
The BBPA says without such support a further wave of pub closures is inevitable heading into the New Year.
“It doesn’t have to be that way though. The UK Government can and
“The sector has suffered horrendously since the start of the pandemic and is continually bearing the burden, so that other sectors are able to open during the festive period.”
Put Your Venue on the Map and Take Advantage of Staycationers 10
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Issue 37
Community activities – people will be looking for entertainment close to home. Serving drinks alongside live entertainment has been allowed even when other activities have been restricted. Mini festivals, street entertainment, outdoor barbeques alongside village fairs, outdoor cinema nights, scavenger hunts with clues - are all activities that require hospitality. It is often difficult for non-locals to know about these events. If you are involved, put signs on major roads with a date and time and the name of your venue well in advance, these may attract passing trade before the event and provide useful profile. Put information on the community Facebook and encourage your regulars to By Craig Wareham, UK CEO of Outdooractive (www.outdooractive.com) share. living. Offer take-out food and drinks – a picnic hamper suddenly transforms a walk into an event. Mid-morning bacon sandwiches or afternoon tea provide an excuse for a detour, end of walk pie and a pint a reason to stay longer. For those not familiar with an area stumbling on a pub providing light food and drink makes the day memorable; worth sharing with friends via social media and word of mouth. Investigating good walks nearby and linking your venue to these routes or publishing your own on a sharing app or even embedding a map and route on your website or Facebook page are all ways to capture passing trade.
During the first lockdown when initially travel was constricted, the use of navigation apps increased as people looked for new places to walk and cycle closer to their homes. Once the restrictions lifted then wider exploration was possible. Although the media headlines suggested that everyone headed for the same two beaches, a deeper analysis has shown that the top 100 popular walking and cycle routes were actually quite evenly distributed across the country. Also, city walks, reservoirs and urban canals, the grounds of stately homes were all seen as opportunities to get out of the house, by people who wouldn’t previously have enjoyed the outdoors. It is not a coincidence that many of the best loved routes include a stop for a drink and a bite to eat, and this provides opportunities for entrepreneurs, wanting to take advantage of ‘staycationers’ in 2021. Here are five ways to take advantage of the new interest in outdoor
Encourage people to stay more nights – The desire to get away for weekends will be strong in 2021. If you have accommodation and can suggest areas of natural beauty, places to visit close by or a range of walks of different lengths and difficulty, then this creates a reason for people to come for a short break. This can be achieved by linking from your website to online resources that provide walk suggestions searchable by area. Curate your own experiences – most places have something of historic interest or a regional speciality. Putting something on the menu to celebrate this and creating a virtual sightseeing route that includes some local points of interest, provides a reason to come to your venue. It doesn’t have to be serious, humour makes something sharable. Work with others – Many charity events have been cancelled in 2020. A chain of pubs offering accommodation along a long-distance path creates an opportunity to visit an area and complete a challenge. For 2021 small groups might decide to paddle to the source of the Thames or cycle from Lands’ End to John O’Groats to raise money. If you can provide transport for luggage or collect on request from the end of a trek then this could put your venue on the map.
Examples of using routes and mapping to generate opportunities for hospitality venues. Top lockdown walks near Coventry: https://www.coventrytelegraph.net/whats-on/coventrys-five-most-searchedwalks-19370905 Gaining mention of café as a point of interest: https://www.outdooractive.com/en/story/chilterns/perfect-day-to-explore-thechilterns/54308212/ Encourage people to stay longer: https://www.outdooractive.com/en/route/hiking-route/west-sussex/alfred-thegreat-and-burpham/46366730/ Curate your own experiences – tour of Birmingham Canals: https://www.outdooractive.com/en/route/hiking-route/tour-of-birmingham-citycentre-canals/145893678/ Work with others - the Brakspear Pub has curated a number of local walks that include other venues e.g. Christmas Common: https://www.outdooractive.com/en/source/brakspear-pubtrails/47966996/#dmdtab=oax-tab4 Community activities – Corwen walking festival promotes places to stay and provides a week of walks to encourage people to stay: https://corwenwalkingfestival.co.uk/
ABOUT THE AUTHOR: Craig Wareham is UK CEO of Outdooractive (www.outdooractive.com). He was co-founder of ViewRanger; its award-winning GPS navigation app offers off-road mapping and route guides via mobile phone.
Finalists Announced For Young Chef Young Waiter 2020 The finalists of the Young Chef Young Waiter of the Year competition have been announced for the UK and China/south-east Asia.
Qing lee Chen, Imperial Treasure, London Kevin Hoang, Lu Ban, Liverpool Maurine Lordios, Kai Mayfair, London Tibor Palasti, the Sushi Bar Harrods, London
The competition, in association with UKHospitality and the Restaurant Association, has recognised 16 finalists from the UK – three of which return from last year’s competition – and nine from China and south-east Asia.
Finalists for Best Young Waiter of the Year 2020 – China/south-east Asia:
Now in its 41st year, the competition was relaunched by the Nth Degree Global last year to honour the best chefs and waiters and promote hospitality as a vocation for young people. The finalists submitted a video entry and questionnaire, which was assessed by a panel of judges including head chef judge Theo Randall and head waiter judge Simon King, along with Jason Atherton, Tom Kerridge, Claude Bosi, Emily Roux and a number of other high-profile names in the industry. Judges for the China/south-east Asia competition included Ken Hom, Andrew Wong of Michelin-starred A Wong in London, Tony Truong of Mei Ume at the Four Seasons Hotel London at Ten Trinity Square, Wee Boon Goh at Imperial Treasure, London, and Chong Choi Fong of China Tang at the Dorchester, London.
Finalists for Best Young Chef of the Year 2020 – UK: Lewis Glaister, Scott’s, London (pictured, left) Ali Halbert, the View at Hencote, Shrewsbury Alexandra Henderson, the Lansdowne Club, London (pictured, centre) Peter Meechan, Gleneagles, Auchterarder, Perthshire Masudi Nestor Pene, Claude Bosi at Bibendum, London Freya Popham, Restaurant Associates, Societe Generale, London Valère Ruiz, 14 Hills, London
Liam Smith, Gleneagles, Auchterarder, Perthshire
Finalists for Best Young Waiter of the Year 2020 – UK: Ruhit Abdul, Hide, London Remy Baben, Wild Honey St James, London Cristina Daniela, Gaucho Florian David, the Waterside Inn, Bray, Berkshire Hellie Honney, Gleneagles, Auchterarder, Perthshire Martin McRae, Gleneagles, Auchterarder, Perthshire George Smart, Chewton Glen, New Milton, Hampshire Declan Wilkins, the Hand & Flowers, Marlow, Buckinghamshire
Finalists for Best Young Chef of the Year 2020 – China/south-east Asia:
Sabrina Aquilina, Ting Restaurant & Lounge, Shangri-La hotel at the Shard London Marie Bouquet, Shangri-La hotel at the Shard London Iris Buchner, A Wong, London Julien Peigneux, Ting Restaurant & Lounge, Shangri-La hotel at the Shard London Simone Rizzo, Ting Restaurant & Lounge, Shangri-La hotel at the Shard London “As we reach the end of 2020, we are optimistic for 2021. This has been a turbulent year for hospitality yet it has been heartening to see the support and ingenuity from everyone in the industry,” commented head chef judge, Theo Randall. “Young Chef Young Waiter harnesses the talents of young professionals and the competition offers them a platform for the future. We are grateful to all our sponsors and partners for their continued support and we will look forward to the final.” Chairwoman of Young Chef Young Waiter China/south-east Asia, Ching-He Huang, added: “The aim of this competition is to support the next generation of talent to recognise and award those who continue to give their all, as well as attracting promising young talent to work in our special industry.”
Tier System For Hospitality Halves Country’s Economic Growth Rate UKHospitality has highlighted that restrictions on the country’s hospitality sector have effectively halved the UK’s economic growth, with the situation only likely to get worse unless the crippling measures are rethought. New figures released today by the Office for National Statistics show that GDP grew by 0.4% but accommodation and food services declined by 0.37% compared to September. UKHospitality Chief Executive Kate Nicholls said: “The impact of the restrictions on the hospitality sector has been so severe that it has effectively halved the country’s economic growth. Ours is the only sector seeing real negative growth. As a country, we could have seen almost double the growth had our sector only been able to stay on an even keel. Some of these restrictions, we heard only yesterday, were brought in without hard evidence to support them. The evidence for others is weak at best.
“These figures should leave nobody in any doubt that the restrictions being placed on us are having a devastating effect and go well beyond anything being experienced in other sectors. The frightening reality is that these figures are going to look tame compared to those for November and December when the lockdown was in effect and as the new, harsher tier system began to bite. “The Government needs to look carefully at these figures before making a decision to plunge more areas into higher tiers – the burden of which falls almost exclusively on hospitality businesses. “If we can take a positive from this, it is that the stats make the case for the importance of our sector economically plain for all to see. If we are supported adequately through the tail of this crisis, our businesses can spearhead the country’s economic recovery. But, it will only be able to do so if it survives the next few months.”
SIBA Backs Cross-Industry Campaign Calling Government To Relax Restrictions On Pubs Anyone who loves their local is encouraged to share why #PubsMatter to them on social media and contact their MP, using resources available at whypubsmatter.org.uk Thousands of pub-goers have already taken part, sharing testimonials such as: “As I’ve gotten older and have lost many dear friends, it is heart-warming to see their spouses come to the pub on Christmas Day lunchtime. It is a chance to see old friends, exchange memories, re-tell old stories and shed tears. Without the local pub, these longlasting friendships would never have been forged.” – David Davies, 71, West Lancashire SIBA have joined a coalition of industry partners including the British Beer and Pub Association, British Institute of Innkeeping, the Campaign for Real Ale, the Independent Family Brewers of Britain and UKHospitality to launch the #PubsMatter campaign to remind politicians and the media just how important pubs are to local communities across the UK. “Pubs and beer are intrinsically linked and SIBA are fully backing the cross-industry call on Government to relax restrictions on pubs. The Government’s own Chief Scientific Advisor has admitted the evidence to justify hospitality curfew’s doesn’t exist, and that pubs being targeted was a ‘policy decision’. The industry has proven it can trade safely and conscientiously during this difficult time and to impose further lockdowns during the crucial Christmas periods will not only be disastrous for our pubs industry, but for the independent breweries who supply them – with independent brewers seeing their overall sales drop by 80% when pubs are closed.” James Calder, SIBA Chief Executive. Pub-goers across the UK are flooding social media and MPs’ inboxes with messages about why their pubs matter this Christmas, as the UK prepares for a very different festive season. Even though over 85%of Brits have said that the pub is an important – or very important – part of their Christmas celebration, many valued locals are facing forced closure or severe restrictions at what should be their busiest time of the year. The Pubs Matter campaign puts a spotlight on pubs, tap rooms, social clubs and hospitality venues that are at the centre of their communities. These venues have been disproportionately hit by recent restrictions and lockdown measures despite the important role that they play in looking after their regulars, providing local amenities, raising money for charities, and tackling loneliness and social isolation.
“This blasted COVID lockdown has achieved what the Grinch, Ebeneezer Scrooge, Miracle of 34th Street’s Jack Duff and a million more miserable gits have tried and failed to do – and robbed us of Christmas. The festivities just won’t be the same this year for me without meeting up with relatives, friends and neighbours on Christmas Eve and carousing over a few pints of good ale in the Queen’s Head, my local boozer, while the landlord plays on his organ. The Government needs to throw the licensed trade a lifeline before it is too late and our way of life changes forever.” - Charlie Garth, 69, Ampthill, Bedfordshire “At Christmas time, family, friends, work colleagues, and people you have not seen all year will make an effort to meet up for the all-important Christmas drink – a most important excuse in all our lives, to dress up and go out. As we get older, we look forward to doing that one important thing even more.” - Linda Harris, Wirral “My local pub to me is like Alice in Wonderland going down the rabbit’s hole. I can take refuge in an alternate universe where good beer, good company and pleasant surroundings allows me to escape the pressures of life.” – Charles Tucker, Beckenham A spokesperson for the campaign said: “There has never been a more important time to send a clear message to politicians and the media that pubs matter. “Despite the fact that many publicans have spent thousands ensuring their pubs are COVID-secure, hundreds are still unable to reopen under the current guidelines. This is not only hurting local businesses, but also the wellbeing of the people using them. Pubs need fair treatment and better financial support to get through the festive period.” To find out more and take part, visit whypubsmatter.org.uk and regularly check the @CAMRA_Official Twitter feed from 13-16 December for updates and testimonials.
Bidfood Unveils “Key Trends” for 2021 diets and lifestyles, with exercise and weight management ‘front of mind’, Bidfood has predicted. This is driven by authorities like the World Health Organisation delivering messages around healthy diets, and the ‘crucial role’ they play in fighting off Covid-19. Consumers are set to focus on careful consumption in the ‘new age of transparency’. They’ll look to support low impact and local businesses, as well as brands and producers that align with their values on diversity and equality.
The ‘new normal’, travel restrictions and wellness are expected to influence food and drink dining trends in 2021, as the industry feels the ongoing affects of the pandemic. According to Bidfood’s new report, which looks at the impact these factors will have on the hospitality sector over the next 12 months, the start of the new decade has not just been about the quality of the food and drink, but more so its access and availability. Wellness ‘my way’ is set to encourage healthy food swaps and meal additions as consumers adopt new
People are also looking for ways to elevate everyday experiences with ‘little luxuries’. For some, Bidfood says it’s as simple as upgrading simple rituals like tea and breakfast with a gourmet twist, such as a rare tea with an exotic flavour profile. For others, it’s about upgrading with craft ingredients, such as truffle oil or experimenting with natural biodynamic wine. With restrictions on holidays looking to continue into the New Year, from a culinary perspective, people continue to travel. Well established cuisines, such as Italian, Japanese and Indian, are being explored in greater depth, with rising influences from African and regional Indian or Middle Eastern cuisines.
Issue 37
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Issue 37
Delivering Consistent Catering in the Changing Workplace The workplace is changing. In addition to the demand for more flexible working arrangements, the global coronavirus pandemic has transformed traditional working habits. New operational protocols, socially distanced workplaces and staggered shifts are among the ‘new normal’. However, for businesses, it isn’t as simple as just adhering to new rules. To attract and retain the brightest talent, they must consider how these regulations will impact the very fabrics of workplace culture, like catering.
HOW THE WORKPLACE IS CHANGING The traditional workplace nine-to-five is fast becoming a thing of the past. Those able to work from home are pushing for more remote opportunities and even in the workplace, flexible shift patterns are more attractive to those looking to work around their personal schedule. Now, in the wake of the global coronavirus pandemic, businesses are navigating further changes. As the hospitality sector continues to reopen its doors following multiple lockdowns, businesses are adapting to new regulations including social distancing and even staggered shift patterns.
However, with over half of employees claiming culture beats salary when choosing a role, businesses must still be able to deliver the rewarding and social workplace environment employees demand.
A COMMITMENT TO CULTURE Workplace catering represents more than just a place to eat lunch. First and foremost, it’s an employee perk – offering nutritious and attractive food options conveniently on-site. It’s also a social space for colleagues to catch-up away from their work responsibilities. Adapting catering offerings means accommodating those working unusual hours and finding new ways to create a welcoming and sociable atmosphere despite the current pandemic challenges. Successful businesses will not only make the workplace more attractive for staff but also demonstrate appreciation and contribute to a collaborative and mutually rewarding workplace identity.
NAVIGATING THE COVID IMPACT The current pandemic poses further new challenges when it comes to workplace catering. In addition to social distancing regulations and their impact on employee relationships, there is also the risk of employees becoming cautious of catering hygiene in the post-COVID world. Businesses must be able to navigate these challenges to keep employees engaged. Those looking to limit health and safety concerns may consider offering COVID-compliant catering facilities like distance and touch-free machines, while all businesses should look to maintain a sense of identity and culture while social distancing measures are in place. This may include making physical provisions in canteens to facilitate social distancing, so employees can enjoy break times together without
British Lion Gets Cracking with New Member Ten of Britain’s largest processed egg suppliers are now signed up to the Lion scheme, after Stonegate Farmers Ltd, the free range and organic egg specialist, became the latest to gain Lion accreditation.
food service industry. Working in partnership with trusted, longstanding partners, ensures best practices are adopted at every stage of production – from feed, hen wellbeing and through to processing.
British Lion egg processors now account for around 90% of all egg processed in the UK, making it easier than ever for retailers, food manufacturers and retailers to source egg processed to the highest standards of food safety.
Stonegate has joined the British Lion scheme for processing at a time when the demand for British Lion egg products is at an all-time high, with recent research by British Lion showing that 2/3rds of shoppers would be disappointed to learn that non-British egg products were being used for prepared foods, and more than three quarters would be more confident buying food with a British Lion mark on the packaging.
Established more than 90 years ago, Stonegate now provides British Lion eggs in liquid and boiled form, as well as Lion shell eggs, to the food manufacturing and
By Cecily Batten, Head of Innovation at Selecta (www.selecta.co.uk) staggering shifts or compromising safety.
Similarly, introducing special catering events – like ‘fresh food Fridays’ – or offering free food tokens to all employees each month helps establish a workplace identity and encourages staff to eat on-site.
LEARNING LESSONS While this all represents a new challenge for some businesses, other industries, including logistics, manufacturing and even some hospitality sectors. have long accommodated 24/7 shift schedules. So, what can we learn from these experienced industries and where can we improve? Businesses must be prepared to deliver a catering service that is accessible to – and meets the needs of – everyone. While it may not be reasonable to offer a fully operated kitchen service at all hours of the day, this should be supplemented with fresh hot and cold food options available around the clock, in a way that is convenient to access. Selecta research shows businesses which offer 24/7 catering options, like self-service micromarkets, see a 50 percent increase in uptake compared with those offering just traditional breakfast and lunch options. This includes a second ‘lunchtime peak’ around 2AM, when those running the reception desk throughout the night, for example, take their mid-shift break. Without this accessible catering, not only do businesses risk leaving unusual hours workers feeling undervalued compared with day-time colleagues but they also encourage staff to leave the premises to access food elsewhere. The impact is widespread, affecting employee relationships and potentially suppressing productivity, with employees ending up buying convenient but unhealthy snacks. Mark Simmons, Stonegate Divisional Director – Convenience Foods, said: “As an existing British Egg Industry Council member we are pleased to join the processed egg supplier scheme at a time of exciting growth for the industry. We look forward to working with existing and new customers, offering high quality processed British free range and organic egg products.” Andrew Joret, Chairman of the British Egg Industry Council, said: “We’re delighted to have Stonegate on board as an accredited Lion egg products supplier. As the demand for British Lion egg products increases across the nation, so must the availability, therefore this is great news for customers.” Stonegate offers British Lion boiled eggs, as well as pasteurised liquid whole eggs, egg yolk and egg white. Visit www.egginfo.co.uk/britishlion-egg/products/product-suppliers to see all British Lion egg product suppliers.
Second Time Lucky as Sam Wins National Chef of Wales Title little love.” As for the future, Sam is getting married next May and wants to continue his learning journey at the Chester Grosvenor, where he has worked for five years. “I just want to carry on learning and getting better every day, but I would like to open my own small restaurant sometime in the future,” he added. His prize for winning was £1,000, an engraved set of cook’s knives made by Friedr Dick and £250 worth of personally selected tableware products from Churchill. He will also represent Wales in the Worldchefs Global Chefs Challenge.
It was second time lucky for a Welsh chef who works at the famous Chester Grosvenor hotel, as he secured the National Chef of Wales title. Sam Griffiths, a 26-year-old sous chef, received an early Christmas gift when Culinary Association of Wales (CAW) president Arwyn Watkins made a surprise visit to the Chester hotel today (Wednesday) to present the dragon trophy. Having finished third in the final of prestigious competition last year, he was delighted to receive the news which was broken live on the CAW’s Facebook channel. “A lot of hard work and organisation went into this competition and it’s amazing to win the national award for the country where I grew up and love,” said Sam, who is originally from Gobowen, near Oswestry and now lives in Chester. “When you get such positive feedback from the judges, it’s such a great feeling. I tried to keep my dishes simple and big on flavour, using the ingredients at their best and not trying to over-complicate things. “Welsh ingredients are so special that you don’t need to do much to them apart from show them a
The contest final should have been held at Cardiff and Vale College City Campus, Cardiff on March 30, but had to be postponed due to the Covid-19 pandemic. However, the innovative CAW resurrected the final in a different form. Instead of bringing all the finalists together at a venue, it was decided to send judges to the establishments where the chefs work to watch them cook their three-course menus. Competing against Sam were Wayne Barnard, freelance; former Junior Chef of Wales winner Andrew Tabberner, owner of Gaerwen Arms, Gaerwen, Anglesey and former Culinary Team Wales member David Kelman, head chef at Cowley Manor Hotel, Cowley, Cheltenham. Lead judge Nick Davies, Senior Culinary Team Wales manager and chef trainer in hospitality, food and drink at Cambrian Training, said: “Sam is going to be a star of the future and is a worthy winner. “He demonstrated cutting edge skills and all his dishes had a theme and sensational flavours. He is at the right age, has learnt his trade in a great place and is definitely on the way up.”
How To Maintain and Increase Customer Loyalty During Difficult Times 14 10
CLH Digital Caterer, Licensee & Hotelier
Issue Sept/Oct372020
By Jurgen Ketel, MD EMEA, Givex (www.givex.com)
Pub’, while the government subsidised over 64 million meals during Eat Out to Help Out. While these measures alone can’t keep every business afloat, we can still be grateful for people’s willingness to go out and eat when times are tough. Now, as the vaccine appears to be on the horizon, our industry must reward customer loyalty in a mutually beneficial way, thanking customers for their business while encouraging them to spend a little bit extra.
THE PSYCHOLOGY OF LOYALTY One of the strongest impulses we all have is to hold on to the things we already own. This feeling is described in cognitive psychology as loss aversion theory. In its simplest form, it’s the theory that we perceive not losing £5 as more important than finding £5.
With the recent vaccine news, many are hoping to put an end to one of the toughest years the sector has seen. This should bring about a series of reflections and actions to take into 2021, with lessons for success should we face another unexpected event. For businesses that make it into next year, a huge part of their survival will be attributable to customer loyalty, which many companies have worked hard to foster.
WHY LOYALTY MATTERS NOW MORE THAN EVER Without loyal customers, success is almost impossible. This is especially true in the restaurant industry, where the customer experience is so personal and sentimental. It is unsurprising, therefore, that during the pandemic, there was an outpouring of support for restaurants. Campaigners launched efforts like ‘Drop the App’ and ‘Save Your Local
But – short of threatening to steal from people – how can businesses utilise this psychological quirk? They would need to create a reward that customers could collect and redeem later, which they wouldn’t want to lose. In short: loyalty programmes. These schemes allow consumers to earn points, air miles or ‘elite’ status through purchasing, creating something that consumers would be reluctant to lose by switching to another brand. Alternatively, businesses can create a personalised experience that customers couldn’t get elsewhere (a great example of this is Amazon’s very smooth ‘one-click’ ordering process). If properly executed, customers will be averse to the loss of convenience and will likely remain loyal to the business. Similarly, stores which establish a sense of belonging and make customers feel like a member of a group – particularly an exclusive one – tend to build customer loyalty. In practice, businesses create these com-
munities by establishing membership clubs online on their social channels and offering exclusive perks and discounts to members. By creating a genuine sense of belongingness and providing a service to customers, businesses can increase the chances that they will remain loyal. Another well-established trick for merchants the world over is offering loyal customers a small gift when they make a large purchase. This adds a little human warmth to the transaction, elevating it from the exchange of money for goods and services to personal interaction. These gestures don’t make a significant impact on your bottom line, but they can be huge to the customer and make a substantial impact on their decision to return in the future.
PRACTICAL STEPS FOR RESTAURANTS As we approach the holiday season, businesses can offer gift cards (ideally digitally, for safety reasons). These act as both a thoughtful present and a contribution to keeping a local business in the black. As a merchant, you can also earn some goodwill by offering flexibility on expiry dates. Gift cards are also an ideal vehicle for additional incentives. Often, when customers come in with a gift card, they spend some additional cash, so the business stands to benefit from sweetening the deal. Costa Coffee, for instance, recently ran a promotion using Givex gift cards, which meant that every online purchase of a £20 gift card came with a bonus £5 loaded onto it. Ultimately, customer loyalty is a powerful force, and businesses which successfully utilise it will have a better chance of surviving turbulent times. Loyalty programmes are an ideal way to thank your most frequent customers and encourage word of mouth – and happy customers keep restaurants in business.
Nestlé Professional Launches 2021 Toque d’Or Competition ®
Nestlé Professional has launched its Toque d’Or competition and hospitality awards for the 33rd time with a new format and even more opportunities for young hospitality professionals to get involved.
from, a number of leading industry experts and businesses throughout the tasks. I’m proud of what the competition has helped past competitors achieve and look forward to seeing this year’s competitors.” New for 2020, the competition timeline has been adapted in line with college courses making it easier for lecturers to support students in the process, and to provide the best opportunity to hold the finals and the hospitality awards face-to-face.
The competition aims to inspire the industry’s next generation and provide them with the key skills required to succeed in their career. In recognition of the increasing importance of community and inclusiveness, this year’s competition will be open to entry level Front and Back of House professionals as well as college students and apprentices. Katya Simmons, managing director of Nestlé Professional UK&I, says: “2020 has been an unprecedented and hugely challenging year for hospitality. Through it all, we’ve pulled together and, now more than ever, it’s important we work as a community to help build a sustainable future for the hospitality industry.” “Toque d’Or has these aims at its heart. We’re passionate about supporting entrants to develop a wide range of relevant skills to help them in their careers and provide them with the opportunity to work with, and learn
All Back and Front of House apprentices, students and young professionals (commis chefs and waiters) will be given their relevant entry task 1 February. The Heats will take place early April, with Finalists announced on 30 April. The Finals and the Awards will be hosted in the last week of June, with the Awards broadcasted live over YouTube for the rest of the industry to enjoy in the third week of July. Entrants are encouraged to register via www.nestleprofessional.co.uk/toque-dor. Registrations close on the 31 January 2021.
Revolution Boss: Government Treatment Toward Bars ‘Nothing Short of Scandalous’ The CEO of bar chain Revolution, Robert Pitcher has hit out at the Government’s treatment of bars and late-night operators as he revealed vaccine progress gives the group hope for a strong recovery next year. Revolution Bars, which also runs sites under the Revolucion de Cuba brand, said Government support for drinks-focused bars was “welcomed but totally inadequate”. It comes after the chain temporarily closed its English sites in November in the face of a second national lockdown. Commenting on the group's preliminary financial results for the year ended 27 June 2020, he said: "The UK government's actions towards
wet-led bars and late-night hospitality are nothing short of scandalous. It has little evidence to justify the severe restrictions that have been imposed and it is deliberately sacrificing businesses and people's livelihoods. "The recent grants of £1,000 per pub as compensation for being deprived of our most important trading period is derisory and insulting, and underlines a complete lack of understanding of the costs associated with businesses of this nature (even when they are shut) or any sympathy for the consequences of their inept decisions. "The next few months will continue to be challenging and entirely dependent on imposed operating restrictions. Further meaningful government support will be required to help safeguard the industry and avoid further job losses, particularly for young people.
The group said its trading outlook remains uncertain, but recent progress with coronavirus vaccines is likely to deliver a “path towards a gradual recovery” to previous trading levels from Easter. The group, which runs 74 bars, told investors it generated revenues of £20.6 million for the past 24 weeks, representing a significant decline from £72.1 million for the same period last year. Since reopening bars from July 6, the group said it had been weighed down by restrictions including local lockdowns, the second national lockdown, table service and the 10pm curfew. Last month, Revolution creditors agreed to a restructuring plan which saw the company cut 130 jobs and permanently shut six sites. The company voluntary arrangement (CVA) also secured reduced rents at seven bars.
"However, given the actions we have taken to secure the future of the business, I am confident that Revolution will emerge from this crisis as a more focused business, and in a strong position relative to our competition, ready to seize any opportunities that arise.''
Revolution confirmed its trading performance for the past financial year, reporting a fall in revenue to £110.1 million for the year to June, from £151.4 million in the previous year.
Mr Pitcher said he is confident that Revolution will emerge from the crisis “as a more focused business”.
It dropped to statutory pre-tax profit of £31.7 million for the period, as it was impacted by £21 million in exceptional costs.
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Issue 37
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Can You Stop Your Staff From Drinking on the Job? But this doesn’t mean people have stopped drinking, in fact it’s quite the opposite - 26% of people in UK saying they increased their alcohol consumption between March and June when pubs were closed during the first lockdown. Now, a phone poll carried out by Protecting.co.uk finds that nine out of ten people have admitted to drinking while working in the comforts of their own homes this year. “It ranges from just a glass for two with lunch, to getting through a whole bottle of wine a day,” says Hall, “but the health implications are clear.” Not physically being in the office has changed the way people view work this year, and it feels like all the rules have gone out the window, and Protecting fears the lack of structure that comes with home working has left many blurring the boundaries between home and work life.
To say that 2020 has been a tough year is an understatement, and it appears that there has been an increase in the amount of alcohol being consumed at home since the pandemic began. But the worry for many employers is that staff are drinking on the job while working from home, and one health and safety company has found that that 90% of workers will admit to drinking alcohol while on the clock. According to Health and Safety software company Protecting.co.uk, the brings all sorts of problems such as worker health, the quality of work, as well as deeper ethical issues. “The freedoms of working from home have allowed workers to behave in ways they wouldn’t dream of in the office,” says company spokesman Mark Hall. “Just because you are in your own home alcohol and substance abuse policies still apply.”
‘JUST ONE DRINK WON’T HURT’ Drinking has always been a part of UK culture, with 29% of people saying they would go to the pub for after work drinks. However, with huge numbers of the UK workforce having been on furlough or working from home this year, the opportunity to unwind in the pub with colleagues at the end of a long week has all but disappeared.
MANY MAY NOT REALISE THEY ARE BREAKING THE RULES. Protecting.co.uk spoke to 1300 people who are all working at home due to Covid 19 Have you had a drink during working hours while working at home 90% yes Have you had a drink while working from home on more than 1 occasion 87% yes Do you drink while working from home more than 2 times a week 83% yes Have you consumed more alcohol during the pandemic than you did previously? 93% yes And drinking on the job isn’t the only naughty habit people have admitted. There was a 20% increase in adults seeking help from addiction services about substance abuse in April 2020, and a whopping 58% admitted to getting down and dirty during working hours. Hall: “It’s alarming to employers to hear that staff feel like they can
get away with all kinds of behaviour while they are out of office. It’s going to be a hard habit to break once this is all over.”
WHAT CAN EMPLOYERS DO TO STOP DRINKING ON THE JOB? Most workplaces will have a robust alcohol and substance abuse policy to keep staff in check when they are at work, but with so many people admitting to drinking while working from home, it’s clear that the rules are not being followed. Unfortunately for employers, even if there are policies in place against alcohol use, it’s difficult to police what your staff are up to at home during work hours. But all is not lost, as Mark Hall from Protecting.co.uk has some advice to help ensure workers put the bottle down while working from home. Talk to your employees – Keep communication open and regularly check in with your staff to see how they are getting on. Remind them of employment policies – Be clear to remind them about terms in their contracts about adhering to policies and follow this up with a clarification on what the policies actually mean. Set regular working hours – Be clear about what hours you expect home working to be done, so staff are able to define when they are on your time, and when they are off the clock and can have a drink. Offer support – It has been a tough year, and more vulnerable workers may be feeling the temptation to drink more than others, so be sure to let them know if they reach out that help is available. Substance testing – The more extreme option is to send your employees home testing kits and ask them to test themselves before work to make sure they are able to work. Hall: “The best approach is to talk to your employers and help them to understand why it is important to you and your business for these rules to be followed, but to also support those who may be struggling. “We all have our guilty pleasures and vices, but this should not impact our ability to work professionally, and if you find yourself unable to cope there are plenty of resources available.”
Stonegate Teams Up with Brian Blessed OBE for a Festive We Love Quizmas are thrilled to be partnering with Brian Blessed, who is synonymous with Christmas! It is a fantastic and fun way to end the year. The New Year’s Eve quiz will be especially exciting with an amazing cash prize!
Stonegate Group’s We Love Quiz programme, is teaming up with Christmas-legend Brian Blessed OBE for a festive special pub quiz We Love Quizmas, sponsored by Jägermeister and Gordon’s. Acting as quizmaster, Brian Blessed OBE will put customers through their paces in a festive-exclusive quiz on Tuesday 15th, Tuesday 22nd, and Tuesday 29th December at 7:30pm in selected Stonegate venues and available online, over the Christmas period.
“This year has been tough for everyone, especially for the hospitality industry. We have done everything that has been asked of us. We have adapted our businesses to the changing Government restrictions quickly, efficiently and diligently. All our venues have robust COVID-secure measures in place, so everyone can enjoy themselves this festive season in a safe and responsible way.”
Streamed exclusively across over 200 Stonegate sites, there are up to five prizes of £500 to be won each week and the quiz is free to play. Customers can join the Quizmas fun by downloading the We Love Quiz app, where they can also find out which pubs will be streaming the quiz in-house.
We Love Quiz was born in March’s national lockdown as an online solution to the sorely missed 'Pub Quiz'. It then went in-venue across over 350 pubs each week and reaching over 15,000 quiz teams, with special sports editions earlier in the summer - ‘A Game of 2 Halves’, the UK’s biggest in-venue football quiz, hosted by Clive Tyldesley and the Guinness Six Nations Pub Quiz hosted by James Haskell - sealing it as a firm customer favourite.
On New Year’s Eve, there will be a special New Year quiz, with a top prize of £2020 from 5.30pm, again sponsored by Jägermeister and Gordon’s. Alan Armstrong, Head of Marketing for Stonegate Group, said: “We
Half Measures For Managed Pubs And Restaurants Post Lockdown ial multi-site operators.
Around half of Britain’s managed pubs, restaurants and bars were open and trading last week as lockdown ended and the new tier levels came into force in England. But as weekly figures from CGA’s Coffer Peach Business Tracker reveal, sales were well down even in those sites able to open.
Businesses and consumers alike were pleased to get back to trading last week, but very harsh restrictions are savaging sales at what should be the busiest time of the year,” said Karl Chessell, business unit director for food and retail at CGA.
Total sales across the sector were down 67.9% on the corresponding week last year, with just 53% of sites open for business. But as well as preventing sites across large parts of the country reopening, the new tier regulations in England and continuing restrictions in Scotland and Wales also limited trade in businesses that were open. Like-for-like sales in those businesses were collectively down 44.7% on the same week in 2019.
“Restaurants have made a solid return and are best placed to recover sales in the run-up to Christmas. But the widespread and stringent limits in upper tier areas of England are going to make it a very tough festive period for drink-led pubs and bars. “These figures, alongside our research showing that the majority of consumers feel safe in hospitality venues, make an urgent case for the government to relax restrictions and adequately support businesses that have to stay shut,” he added.
With tier 2 restrictions in England, which came into force last Tuesday (1 December), meaning all pubs having to trade as restaurants if they wanted to open, drink-led pubs faced the toughest conditions. Total sales for managed wet-led sites were down 76.4% against last year, with likefor-like sales in the 51% of pubs that were trading 52.9% down. Group-owned food-led pubs and pub restaurants performed marginally better, with total sales down 75.3%, with like-for-like sales in the 62% of sites open down 48.5%. Restaurant chains, many of which benefitted from take-out and delivery operations, had 52% of their sites open and recorded total sales down 51.6%, with like-for-likes in those restaurants open down 30.2%.
Bar operators only managed to open 40% of their sites, with total sales down 86.2% and like-for-likes down 68.1%. The Coffer Peach Business Tracker, run in association with the Coffer Group and RSM, takes sales data from 60 operating companies, including the major managed groups and a large number of smaller entrepreneur-
CGA’s separate Drinks Recovery Tracker also underlines the challenges facing drink-led businesses. Drinks sales in England on the first day back (2 December) were down by 62% year-on-year, and fell further behind on Thursday (down 69%), Friday (down 70%) and Saturday (down 70%). The ban on post 10pm consumption saw sales of spirits collapse by 81% over the weekend, but the emphasis on food was more positive for wine and soft drinks – daily sales of which were down by between 38% and 52% towards the end of last week.
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November 2020
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November 2020
CLH News
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CLH Digital
Festive Ordering
Issue 37
How Can Restaurant Operators Maximise Revenue This Christmas Season?
By Danilo Mangano, General Manager Europe SevenRooms (www.sevenrooms.com)
The Christmas season always requires significant planning and preparation on behalf of hospitality operators so they can maximise success at the busiest time of the year, and 2020 is no different. While it may not be the festive run-up that we are all accustomed to, Christmas is certainly not cancelled. For the sector that has shown continued resilience and proactivity throughout the pandemic, there are still opportunities to bring the Christmas spirit to guests and drive revenue at this important time of the year. Whether they are on-premise or at home, consumers will certainly be looking for ways to mark the party season. Hospitality operators are well-positioned to be able to provide these meaningful experiences that not only add a touch of some sparkle but that are also pivotal to driving long-term guest loyalty.
DIVERSIFYING REVENUE-DRIVING STRATEGIES Larger parties and gatherings inside venues may be off the menu for now, but there are many other ways that operators can connect with guests. Despite the challenges this year has brought, it has also provided an opportunity for operators to diversify experiences and find new and creative ways to delight customers. With varied guidelines in place across the country and the situation ever-evolving in the run-up to Christmas, having lockdown-proof strategies in place will ensure that things can still go ahead as planned, even if rules change. Christmas hampers made up of dishes crafted by the chef are one way to bring experiences into guests’ houses. Including menu cards as part of the hampers with ideas on how the contents can be enjoyed is also an opportunity for the venue to showcase culinary creativity. Operators could also tie in themed online cook-alongs, which are a great alternative to the traditional Christmas party this year. Pop-up stands outside venues offering festive drinks for sale can be an effective way to encouraging passers-by to stop and find out more about other festive experiences and menus available in the run-up to Christmas.
PRIORITIZING DELIVERY & TAKEAWAY For some guests, dining out isn’t currently an option or they may feel more comfortable staying at home. With this in mind, it’s imperative that operators have delivery strategies in place so they can remain connected to these customers and don’t miss out on valuable revenue. Using data insights to tailor special
delivery offers – such as a guest’s favourite side dish for free with an order – can make a customer feel loved and encourage a purchase. Additionally, including a special festive treat with each delivery order, whether it’s homemade mince pies or biscuits that customers can decorate at home, is a simple yet effective way to surprise and delight this season. Whatever delivery experiences a venue is offering, where possible an operator should enable direct ordering and delivery. Third-party providers offer convenience but are less cost-effective in the long-term. Plus, by offering a direct solution for customers, operators can benefit from gaining access to, and leveraging, data insights that help drive richer relationships.
DRIVING LOYALTY WITH THE LOCALS Local audiences are more important than ever for hospitality operators as they continue to overcome the challenges of the pandemic. And, with consumers craving the experiences they have missed out on because of lockdown or lack of international travel this year, there is a lot to be gained for venues who get it right. Through leveraging customer data, operators can create targeted offers that encourage guests to make table reservations or place orders for delivery from venues that are closer to home. With travel set to remain limited for at least the first part of next year, guests are likely to spend more money on local dining experiences, so ensuring that every interaction a consumer has is positive and memorable is important to driving loyalty with this valuable audience. Building a deeper understanding of guests at every interaction from their favourite meals and preferred wines, to historical spend and number of visits – helps operators identify upsell opportunities while providing the experiences that bring guests back again and again. Hospitality operators are certainly contending with more challenges in the runup to Christmas this year, but the opportunities to delight guests this season are still available. Consumers have had a year like no other and many will be craving experiences that help bring some festive joy, no matter how they are enjoying them. In building direct and meaningful relationships with guests, operators can cater to the individual needs of diners, providing memorable and exciting offerings that will continue to boost loyalty into the new year.
Christmas 2020: How To Prepare For The December Trading Period Facebook, Instagram, and online marketplace platforms to help consumers find out about your festive offering . Consider including imagery to attract attention and bring your offering to life. Over half of consumers who tried new drinks last Christmas were influenced to do so because of promotions and advertisements, so be sure to utilise menu mechanics like featuring images, cocktail descriptors or food-pairing recommendations, as well as communicating specials or deals via chalkboards, to guide consumers towards margin-enhancing drinks offers. Adapt – every challenge is an opportunity. Organise your tables and sittings in line with the latest guidelines for your area and early curfew (if applicable) to maximise capacity and revenue. Consider expanding your window of opportunity, by catering to new occasions like brunch or afternoon tea. You can even implement dynamic pricing strategies, such as splitting Sunday-Wednesday and Thursday-Saturday, or offer incentives for off-peak bookings to fill quieter periods. While the second national lockdown will see on-trade operators close their doors for a month, there is an opportunity to use this time to prepare for the December trading period. There is likely to be consumer demand to get together and make the most of the Christmas season once restrictions are lifted. Consumers recognised operators’ hard work in creating a safe environment after the first lockdown, which grew their confidence and translated into sales in August and September. While one in four consumers are confident about visiting the on-trade this Christmas, it’s important to encourage those still unsure and therefore incentivise them to visit in December. Operators have already had to adapt to government guidelines and changing consumer behaviour but, this month, attention should be focused on planning your festive offering ahead of this critical trading period. As the UK’s leading pub, cider and beer business, HEINEKEN UK has compiled insights and tips to help operators prepare, maximise sales and deliver a memorable experience in December.
PLANNING AND PREPARATION
BUILDING CONSUMER CONFIDENCE For many, Christmas is the time to get together, usually characterised by family meals, office parties and New Year celebrations. While many consumers are looking for a return to normality, 45% still do not feel confident about visiting on-trade venues. It’s vital to implement and communicate strategies that will strike a balance between enjoying the festivities they’re used to and making them feel at ease this Christmas. Contactless Payment & Table Service. Meet new social distancing and hygiene standards by employing valuable technology solutions. Eliminating the need for physical contact, Swifty is a new payment, loyalty and reservation app that will allow customers to view your Christmasmenus, order and pay at the table, as well as book in advance. You can also gather insights into your customers’ purchasing behaviour by monitoring peak sales periods, buying preferences and demographic information. This will help you stay agile in meeting consumer demand in December.
Every trading day is important, but last year six out of the top ten trading days for wet sales were in December and the first weekend of December 2019 saw sales higher than the previous three years. Mad Friday (the Friday before Christmas Day) had the biggest single day sales in 2019 and were 36% higher than the previous Friday; clearly this is a huge moment to boost revenue.
Pre-Ordering & Pre-Booking. A fifth of consumers are more likely to pre-book for festive occasions this year than last, and 13% would pay more for a pre-ordered meal over the Christmas period. Having a robust booking system in place that allows consumers to pre-book and pre-order will help you deliver a seamless customer experience and manage both the covers and space in your venue effectively. Reassure your customers by providing flexible booking T&Cs where possible.
Promote and Advertise. Ensure your venue and Christmas menu is well advertised on your website and amplified via social channels like
Quality. Customers are willing to spend more at Christmas, so the quality of your drinks, venue and overall atmosphere is critical. Having Covid-19
safety precautions in place and venues’ hygiene / cleanliness levels topped the list of important factors boosting guests’ confidence and driving decisions on where to visit. Reassure customers you have a strong handle on health and safety, while implementing a good cellar management routine to ensure the drinks served are tip-top – after all, we know a great quality drink inspires return visits. Hello BEER (https://hellobeerapp.com/) is a mobile training app that can support you with pouring best practice as well as reducing wastage costs and maintaining staff engagement.
FESTIVE SPARKLE As always, consumers are looking to spend time with friends and family over Christmas and New Year. But now more than ever they’re looking for a high-quality experience, so it pays to offer the right food, drinks and overall experience to encourage them to choose your venue and return when the festive period is over. Expensive Tastes. Consumers are willing to pay more and try new drinks at Christmas; 40% expect a wider range of drinks and 32% are more likely to pay for better quality so push them into trading up across categories. Spirits prove popular over the weekend, while continental premium and premium 4% lagers enjoy an increase in sales during the festive season – consider stocking leading brands like Amstel and Birra Moretti, the fastest growing beer brand in the UK over the last three years Don’t forget those moderating, by offering no and low alcohol options like Heineken 0.0 (the number one no and low alcohol brand) and Old Mout Alcohol Free (the fastest growing no and low alcohol cider in the on-trade), to ensure all pub-goers feel part of the occasion. Christmas Specials. Over half of consumers like to see seasonal drinks offered over the festive period, so be sure to include some options like mulled fruit cider that allow them to get more experimental with their repertoires. Guests want to enjoy the atmosphere they’re used to in hospitality venues at Christmas, so give some thought to your festive decorations and overall ambiance. Festive Experiences. With the Great British Pub an essential mainstay of the communityconsumers rely on their local to deliver rich experiences. Take advantage of your pub garden or outdoor space, where consumers will feel safer, and utilise areas that wouldn’t see much use during the colder months. You could even create your own Christmas market! Ensure you adhere to social distancing, by creating a one-way system and monitoring guest numbers, as well as setting up heaters and fairy lights so guests feel cosy and comfortable outside.
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CLH Digital
Festive Ordering
Issue 37
Spread Some Christmas Cheer This Festive Season
For decades consumers and operators have approached the festive season with a sense of excited anticipation and a clear idea of what to expect. However, this year is looking a lot less predictable with potential restrictions on table sizes and number of sittings due to social distancing. With Christmas plans so uncertain, consumers will be looking to outlets more than ever to embrace traditions, spread some festive spirit and give them something to look forward to. Premium drinks expert, MONIN, is providing ideas and inspiration to support the trade in these challenging times.
Lee Hyde, Beverage Innovation Manager at MONIN UK (www.monin.com/uk), shares his top tips and favourite seasonal recipes to help spread some festive cheer this year. He says, “Christmas 2020, can still provide a wealth of opportunities for outlets looking to capitalise on the season but this year, more than any other, it will take some additional careful planning. So it’s essential to be organised to ensure wait times are kept to a minimum and that stock levels are maintained to keep consumers coming back for their favourite festive beverage.” 1. Be inventive – It is possible that decorations will need to be paired back this year, so operators and bar tenders will need to find inventive ways to infer the Christmas spirit. Drinks can play a vital role here both through name and final serve and it’s a great way to have some fun,
encouraging staff to get involved in creating and tasting a special festive menu.
Whether concept led or a little more traditional, a drink’s name sets the consumer expectation. Be sure not to disappoint, the right vessel and garnishes are key to pulling off the wow factor. Frosty the Snowman’ or ‘ Rudolph’ hot chocolates are great hot beverage options, While an Elegant Flip or Sparkling New Year’s cocktail will offer a special to twist to something more traditional. When thinking about what to stock to create an inspiring festive menu MONIN Praline syrup, MONIN Chestnut syrup and MONIN Tangerine syrup are great flavours and colours to carry through a festive theme. 2. Make the most of the festive season – While Christmas offers a relatively short promotional period, it does provide a great opportunity to capitalise on ‘get it before it’s gone’ sales. Adding a range of concept led beverages and limited time offers are essential during this period but it’s best to keep it simple. Too much choice can make the decision making process confusing for customers and slow down service, adding to customer wait times. Focus on a few key beverages that really encapsulate what Christmas means at your venue. It’s also important to ensure, as much as possible, that drinks on seasonal menus can be adapted to become suitable for dairy free diets, so cus-
tomers choosing milk alternatives can enjoy the same festive experience.
3. Don’t let waiting times dampen the mood – Increased footfall and track and trace, can mean longer queues and waiting times, especially when customers need to wait for table service. Keep customers in the festive spirit by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches! Alternatively consider preparing a No ABV Christmas themed cocktail in a Kilner jar which is ready to serve and will keep adults and children alike happy. 4. Tis the season…for family – Traditionally Christmas is about the whole family and while this year they may be getting together in is smaller groups, it’s important to remember to engage visitors of all ages. Special, single use or wipeable children’s menus will engage little ones, don’t forget to include drinks too. Consider providing a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as pretzels, chocolate buttons or cherries to encourage children to make their festive inspired drinks.
TOP TIP: Don’t forget to showcase your offering – POS, social media and menu boards are all vital to raising awareness of the Christmas
Cater for All with the UK's No.1 Gluten Free Gravy This Christmas Knorr® Professional Gluten Free Gravy Granules for Meat Dishes is the UK’s no.1 gluten free gravy*, with no artificial colours, preservatives, or added MSG. Our gravy is suitable for vegans, easy to prepare and with no allergens to declare** – with a great taste to compliment any roast. So with Knorr® Professional you can serve a gravy that caters for every customer and, when gravy is just so important at Christmas time, why would you use anything but the UK’s no.1 gluten free gravy? We’re also passionate about supporting chefs to make the most from every meal they serve, which is why we partner with some of the industry’s leading experts to create content
to help inspire you and your menu. Our website has advice on topics from menu engineering, food safety and hygiene, through to recipes and practical, informative video content, plus so much more. Visit www.UFS.com/KnorrProfessional See the advert on the facing page for further details. *Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 11 Oct 2020). **This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II).
Cocktail Recipes, without the alcohol Frosty The Snowman
Hot Lemonade
Elegant Flip (Eggnog)
15 ml MONIN Frosted Mint Syrup White hot chocolate powder 420 ml milk Prepare the white hot chocolate and add in the frosted mint syrup. Top with whipped cream, candy eyes and a mini carrot nose.
20 ml MONIN Winter Spice syrup 30 ml MONIN Cloudy Lemonade 200 ml hot water Add all ingredients to a latte glass or heat proof vessel and stir. Garnish with orange segments studded with cloves.
20ml MONIN Tiramisu syrup 50ml Rye 20ml Cream 1 egg Add all ingredients to a cocktail shaker and shake thoroughly, strain into a chilled coupette and garnish with dark cacao powder or edible gold glitter.
20ml MONIN Blood Orange syrup 120ml Prosecco Add both ingredients to a champagne flute and stir gently. Garnish with thyme.
Rudolph Hot Chocolate
Gingerbread Latte or
Winter Spritz (No ABV)
Spiced Winter Shrub (Cold)
20 ml MONIN Morello Cherry syrup 40 ml Seedlip Grove Top with Ginger Ale Add all ingredients to the glass with ice and stir thoroughly. Garnish with dried citrus, fresh cranberries, and a sprig of rosemary.
25 ml MONIN Salted Caramel syrup 12.5 ml Apple Cider Vinegar Add all ingredients to the glass or mug and garnish with dried citrus and spices
New Years Sparkling Cocktail
Wilfred’s Rosemary and Bitter Orange Spritz: For the perfect 0% Spritz recipe, simply add 1 part Wilfred’s to 2 parts tonic water over ice, and garnish with a slice of orange and a sprig of rosemary.
Wilfred’s Mulled Wine recipe: A seasonal favourite for those looking for the kick of mulled wine but without the alcohol, warm Wilfred’s up in a pan, add a few slices of orange, a sprinkling of earthy spices such as cinnamon and nutmeg, and a touch of honey or maple syrup. Perfect for this festive season! Written by Chris Wilfred Hughes, founder of Wilfred’s Non-Alcoholic Aperitif.
See the advert on page 24.
Hot Chocolate 15 ml MONIN Black Forest syrup Hot chocolate powder 15 ml MONIN Gingerbread syrup 240 ml milk Double espresso/30g hot chocolate powder Prepare the hot chocolate and add black 180/240 ml steamed milk forest syrup. Top with whipped cream, a Make latte or hot chocolate to heavy dusting of chocolate powder, candy house style and garnish with a dusting eyes, pretzels for antlers and a cherry nose. of cinnamon and a gingerbread man.
Cranberry and Orange Gin Fizz Long, fizzy and refreshing – this tasty recipe from 6 O'clock gin is a party-pleaser. Recipe: 40ml London Dry - 6 O'clock Gin 20ml Cointreau or Grand Marnier 25ml Cranberry Juice 25ml Orange Juice 15ml Lemon Juice ½ tsp Caster Sugar Soda Water Orange wedge Add all the ingredients except the soda water to a cocktail shaker, fill with ice and shake. Strain into an ice-filled rocks glass and top with soda.Serve with a decorative orange wedge. www.6oclockgin.com
Non-Alcoholic Mulled Wine An interesting alternative to the traditional mulled wine recipe, this creation by Wilfred's is the go-to festive tipple for those looking to skip booze this festive season. Recipe (serves 2): 300ml Wildred’s Aperitif (0% ABV) 30ml of honey or maple syrup Freshly sliced oranges A small sprinkling of earthy spices from your cupboard (such as cloves, cinnamon, aniseed, coriander seeds etc) Place all ingredients into a pan. Warm up until almost simmering, but don’t boil. Leave to rest with a lid for 5 minutes and serve with a ladle into mugs. www.wilfredsdrinks.com
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CLH Digital
Issue 37
Festive Ordering
Wilfred’s Aperitif: All Spritz & No Alcohol Wilfred’s award-winning Non-Alcoholic Aperitif pairs perfectly with tonic over ice, for a British take on the classic Spritz. A best-in-class product, Wilfred’s is the 2020 Winner of the Great British Food Awards in the Non-Alcoholic Drinks category, and is also one of only a handful of non-alcoholic drinks to have ever been awarded 1-Star by the prestigious Great Taste Awards. Founder, Chris Wilfred Hughes, set out to reinvent the Spritz for the new era of drinkers, who want all the flavour of a great drink whilst still being good to themselves. Flavour and quality were of the utmost importance, leading to 2 years of experimentation and over 100 recipes to capture all the complexity of a great Spritz, but without the alcohol.
Inspired by his travels, Chris sourced botanicals from rare Japanese hibiscus to the English rose; but his journey eventually led him back to the flavours he associates most with home –rosemary from his mother’s garden, and bitter oranges from his father’s marmalade. The result is a balanced blend of natural rosemary, bittersweet oranges, rhubarb and clove, 0% alcohol and only 21 calories per serving. For the perfect Wilfred’s 0% Spritz recipe, simply pair Wilfred’s with tonic water over ice, and garnish with a sprig of rosemary. And for this festive season why not try our Wilfred’s 0% Mulled Wine recipe, by warming Wilfred’s in a pan, adding slices of orange, a few earthy spices such as cinnamon and nutmeg, and a touch of honey. Perfect for Christmas. See page 18. Visit: www.wilfredsdrinks.com
Enhance Your Menu with Clearwater’s Frozen Lobster Meat Canadian-based Clearwater Seafoods is one of North America’s largest vertically-integrated seafood companies, operating from oceanto-plate. This means Clearwater oversees its products every step of the way, from ocean: by holding shellfish licenses and quotas, to owning and operating its own vessels and processing facilities, and to plate: by providing delivery to its customers around the world. Clearwater prides itself on being a leading innovator in today’s seafood industry, through state-of-the-art harvesting and processing practices that have further strengthened the company’s commitment to delivering premium, wild-caught shellfish. From freezing products directly onboard Clearwater vessels moments after harvesting, to developing unique raw frozen formats that lock in freshness and taste. Take Clearwater’s Canadian Sea Scallops, a product recognized globally for its superior quality and taste. Sustainably harvested from the pristine waters of the Canadian North Atlantic and Marine Stewardship Council (MSC) certified, Clearwater Sea Scallops are shucked and fresh-frozen-at-sea onboard the company’s factory vessels within an hour of catch, without any additives or chemicals.
Clearwater's frozen lobster meat is 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, making delicious lobster risottos, pastas and lobster rolls. Clearwater is also paving the way for shellfish innovations through the company’s subsidiary, Macduff Shellfish, based in Scotland. This holds true for Macduff’s Langoustines, a staple in kitchens across Europe that are prized for their delicate flesh and sweet, succulent taste. Macduff offers multiple formats and sizes of langoustines for every market and application, including whole langoustine, frozen shell-on and shell-off tails. Macduff’s Brown Crab is sourced from UK waters and is sold in a frozen whole cooked format or available live, delivered into the major fish markets across the country. For more details contact windsorsales@clearwater.ca or see the advert on the back cover.
It’s Beginning To Look A Lot Like Christmas!
We help hotels to market their festive events and promotions with creative designs for brochures, menus, flyers, banners and beyond. We have a range of festive themes to choose from, and each year we add to our catalogue of creations to keep designs current and fresh. This helps to speed up the design process and gives hotels new inspiration and creativity, all of which we can personalise by adding logos, corporate colours and bespoke text. Just choose your theme and we can adapt these to any size and any product. You can even make your printed brochures extra festive by adding special print finishes such as spot UV or gold / silver foil. The Aspen Elves are happy to help! Give us a call on 01202 717418 or email hello@aspenprint.com Download our full range of designs for 2020/21 by visiting: www.aspenprint.com/christmas-isnt-cancelled/ See the advert on page 9.
Prepare for Whatever Christmas Brings with D.A. Cooke Christmas is coming but of course there is no way to predict how we are going to be able to celebrate it this year. It makes proper planning even more essential than usual. D A Cooke Wholesale is a family owned and operated business with over 50 years experience of supplying the hospitality industry with Christmas crackers, novelties and tableware. Whether you need a few luxury crackers for Christmas Day and New Year’s Eve or hundreds for the festive lead-up check out www.dacooke.co.uk for a cracking range of party novelties.
The warehouse elves are on standby for a predicted late rush of orders, so get your requirements reserved and booked in as soon as you can to guarantee the best choices. Please contact Ian or Julie Cooke for the latest availability and best possible deals. ian@dacooke.co.uk 01793 831118 www.dacooke.co.uk
Super Quick, Free Range, Super Easy Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess all your eggs in one carton! Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.
Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk See the advert on page 17.
Products and Services Jersey Dairy Tops The South West In The Great British Food Awards Herald Adds More To The Mix 26
CLH Digital
Issue 37
Jersey Dairy’s Luxury Softmix Ice Cream has been announced as the South West’s Regional Winner for Provenance in the Great British Food Awards. This prestigious award recognises the extraordinary history and integrity of the farmer-owned cooperative. In their comments the judges praised the rich and creamy flavour of the ice cream and awarded 100% for provenance, saying that the ice cream is “…a true British product that the nation can be proud of.” According to the feedback the ice cream is “….a luxury tasting product with a velvety texture and great Channel Island flavour. By only using the milk from their own herd of Jersey cows in the Channel Islands, Jersey Dairy has a great story and integrity and the ice cream deserves its reputation as a winning product in restaurants and shops across the UK and worldwide..” The Jersey Dairy has a unique heritage which traces back to 1763 and the herds produce a unique type of milk with a worldwide reputation for its taste and creaminess.
The pedigree Jersey cows are allowed to graze freely on natural grass and their milk contains on average 5.3% butterfat and has up to 20% more calcium and protein than other milks. It also has a higher level of vitamins and minerals and is good for immune system. All of these benefits make it especially nutritious and delicious, and perfect for making icecream. “Jersey Dairy is extraordinarily proud of this achievement,” said David Ashton, UK Sales Manager. “It has been a tough year for everybody, but we have come through it with an even stronger sense of purpose. We are unique in that we control everything from grass to glass. This gives us fantastic flexibility, allowing us to support the innovation so fundamental to future success. This award is a way to recognise the hard work that everyone has put in and the way that the team has pulled together during the Covid crisis. “Thanks to our wonderful Jersey cows, our dairy continues to provide milk and dairy products of exceptional quality to markets at home and overseas.” Visit www.jerseydairy.com for further details.
STARlight - The New Lightness
With the STARlight stem glass series, glass manufacturer Stölzle Lausitz has taken a further step into a new dimension. Never before has machine made glass been produced so close to mouth-blown glass with a gracefully slim stem and a gentle thin walled bowl. STARlight is a glass series with a balanced shape. A seamless and deep-drawn transition between stem and goblet as well perfectly proportioned matching profiles giving the goblets of lead-free crystal glass a high degree of functionality with a harmonious appearance. The special feature is the fineness of the glass. The stem has a diameter that is about ten percent smaller than that of conventional machine-made glasses. The goblet also has a noticeably thinner wall thickness compared to other glasses from machine production. In this way the STARlight series combines lightness with extraordinary elegance. They are perfect for highclass gastronomy, 5-star hotels and innovative wine bars. They also include the usual features of Stölzle glasses being dishwasher safe with a high breakage resistance making them ideal for both professional and home dining.
The series includes a Burgundy glass, a Bordeaux glass, a red wine goblet, a white wine glass and a champagne flute. Visit www.stoelzle-lausitz.com or see the advert on page 9.
DMS - Signs and Graphics for All Situations interior Graphics, Health and Safety Signs and of course, Bespoke Corona Virus signage.
DMS Graphics Ltd is based in Maidstone Kent. From their Maidstone office DMS of Design, Production and Installation of all forms of signs and Graphics and related projects.
DMS operates with over 20 years of experience in the Graphics industry and we have the in house knowledge, Skills and machinery to complete most graphical requirements.
DMS was originally set up as a specialist Exhibition and Events company as part of a bigger organisation.
Please visit our website www.dmsgraphics.co.uk where you will find information on our wide product range and a specialist blog with details of different projects and processes.
In September of 2020 DMS graphics Ltd became a standalone company offering a much wider range of products such as Exhibition Graphics, Vehicle Signs, Construction Signs, Bespoke
See the advert on page 7 for further information.
The Leading Manufacturers of Custom Printed Greaseproof Papers Benefits of It’s a Wrap greaseproof paper
1. Branding opportunity for every business, large or small. 2. From as little as 1000 sheets 335 x 500mm. 3. Useful product already being used by many multiples and independents. 4. Less stock, easy storage, order quantities to suit use. 5. Change the message on a regular basis, ideal for Christmas promotions, Valentines, Mother’s Day etc. 6. Fast turnaround 7 - 10 days dispatch, from approval of artwork. 7. Option to have 1, 2 or 4 colour process registered print
(including photos) exclusive to It’s a Wrap. 8. Free artwork 9. Very competitive, affordable for all. Limited set up costs, including disposable printing plates. 10. Biodegradable, non-toxic greaseproof paper and vegetable inks. 11. Available in brown or white substrates with good wet strength and high grease resistance. 12. Adds a high end look to the product. 13. Free trimming to any combination of sizes. 14. Manufactured by us in the UK. THE LEADING MANUFACTURERS OF CUSTOM PRINTED GREASEPROOF PAPERS (+44) 01327 301566 itsawrap@jrpress.co.uk www.printedgreaseproof.com See the advert on page 2 for details.
FOOD SERVICES SUPPLIER INTRODUCES DISPOSABLE SOUP CUPS, CHICKEN BOXES AND SMOOTHIE CUPS Quality disposables manufacturer and supplier, Herald has launched three new packaging products to meet increased demand from the catering and food to go sectors as the market for take outs increases.
is expecting sales to increase going into 2021. Other new products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.
The products consist of 8 oz, 12 oz and 16 oz kraft and white, lined, paper soup cups with lids; small, medium and large paper, recyclable chicken boxes; and 8 oz, 10 oz, 12 oz, 16 oz and 20 oz PET smoothie cups with flat, domed or domed with hole for a straw lids. Competitively priced, all three lines have already earned themselves a loyal customer base and Herald
Mitchell & Cooper Ltd.
Mitchell & Cooper Ltd. was established in 1879 and remains a family enterprise to date. We are the fourth generation of Cooper’s designing, manufacturing and distributing light catering equipment for professional use in the hospitality sector. Mitchell & Cooper Ltd. is home to the world renowned Bonzer brand including the kitchen workhorse, the Bonzer Can Opener, the staple portion control range, dispensing solutions and well established professional bar equipment.
Over the past 142 years Mitchell & Cooper Ltd. has proved its ability to adapt and respond to its cus-
Proper By SCT Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between.
tomers’ needs and requirements, always with a personal and approachable touch. Key to this success has not only been through its grounded and established Bonzer roots, but its strong partnerships with other leading manufacturers, including, Zeroll, KitchenAid, Matfer, Bourgeat, Hotmix, Excalibur, Nemox, Bamix, Deglon, Kisag, Burnguard.
We have always had a passion for innovative product design that stands the test of time. This philosophy and attention to detail remain at the heart of everything we do. See the advert on page 7 for further details or visit www.mitchellcooper.co.uk. Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin. All orders received before 2pm each day are sent out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service. Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months.
We now tick more boxes than anyone else in our field. Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts, Cashews: VEGAN & GLUTEN FREE
JURA - Speciality Coffee
Our full range is available to see on our retail website so please call 01202875280 or email trade@sct-sct.com for a trade price list.
day.
The GIGA X3c / X3 G2 allows JURA to impressively demonFor lovers of speciality coffee, the updated WE8 autostrate Swiss innovation matic coffee machine is now even more perfect. The and professionalism WE8 now prepares twelve different specialities at the down to the very last touch of a button. It now offers macchiato, espresso detail. Anywhere where doppio, special coffees and hot water for green tea at a capacity of up to 150 the touch of a button. The new fine foam frother is cups is the order of made from the highest business, the machine quality materials and has a impresses users with its stunning look and feel. quality, functionality and Specially designed for the reliability. Coupled with top performance in every preparation of speciality respect, this results in a high tech automatic coffee coffees with milk foam, it machine that is ideally tailored to the requirements of makes cappuccino and hotel breakfasts, restaurants, bars and seminar / conferother beverages with the ence venues. Recommended maximum daily output 150 very best fine textured cups per day. foam every time. Recommended maximum Photos WE8 in chrome, GIGA X3 in aluminium. daily output 40 cups per Visit uk.jura.com for further information..
Cleaning, Hygiene and Infection Control Issue 37
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YouGov Study Shows Increased Public Confidence In Hospitality Venues With An Air Purifier As the UK tier system comes into effect once more, a new YouGov survey reveals a trend for increased confidence in public spaces with an air purifier • According to the survey, 41% of respondents revealed that they would be more likely to visit a restaurant that had an air purifier installed. • The findings were similar for cafés with 40% more likely to use a café with an air purifier. • Almost as many, 39% in fact, would be more likely to stay in a hotel with an air purifier. • While over a third of survey respondents (36%) would be more likely to head to their local pub if they knew it offered cleaner air. • And 23% would be more likely to book an appointment at a beauty salon. As the nation comes out of a second national lockdown the Government has set out its local restriction tiers, which started from 2 December. In England, the three tiers vary from Tier 1: Medium Alert to Tier 2: High Alert and Tier 3: Very High Alert, with different rules and regulations for each. Aiming to bring virus transmission back under control, the new rules include stating which hospitality businesses and venues can reopen and when as well as what they can and can’t sell. While the tiers give guidance in terms of legalities, the task of actually getting consumers through the doors remains a challenge, as many people are naturally concerned about visiting public spaces and mixing with others, albeit at a social distance and wearing a face covering. One solution according to this recent YouGov survey, is to install an air purifier within the venue to improve indoor air quality and remove bacteria and viruses.
WHAT DID THE SURVEY REVEAL? • The YouGov survey, which was commissioned by Swedish global air purification experts Blueair, reveals the UK’s thoughts on going out in the wake of the pandemic. • It demonstrates a clear trend for increased confidence in hospitality venues
There’s no doubt that purifying indoor air will give consumers more confidence about heading out to their favourite restaurant, café or pub. As well as removing bacteria and viruses[2], an air purifier can help with allergies, asthma and other respiratory problems. Blueair’s air purifiers draw air in through its filtration system and will clean a room up to five times every hour. Its HEPASilent™ technology removes at least 99.97% of dust and harmful particulate matter as small as 0.1 microns in size, quietly and using minimal energy consumption. Sara Alsen, Chief Purpose Officer for Blueair comments, “Breathing clean air is essential for a healthy lifestyle but the presence of dust, mites, mould, bacteria and viruses means that indoor air can be up to five times’ more polluted than the outdoor air[1]. If consumers are to be persuaded to spend time in their local hospitality venues and businesses then installing an air purifier not only ensures cleaner air but it also inspires confidence.”
with an air purifier. • Two in five adults (41%) said they would be more likely to visit a restaurant with an air purifier installed. • Almost as many (40%) would be more likely to head to a café while 39% would stay in a hotel that offered purified air to its guests. • For 36%, a visit to a pub is more likely on the cards if it had an air purifier while 23% of respondents would have a treatment at a beauty salon. Indoor air can be up to five times’ more polluted than outdoor air[1]. Prior to taking the YouGov survey, 43% of participants knew that indoor air contains PM2.5 (e.g. dust) particles, 74% were aware of bacteria and 72% knew that indoor air contains viruses. Of all those who took part in the survey, 12% did not know that indoor air can contain VOCs, mould, pollen, pet dander, viruses, bacteria or PM2.5.
CLEAN AIR INSPIRES CONFIDENCE
Electrox Powerful and Rapid Disinfection
Electrox powerful and rapid disinfection. The advanced solution for our planet, created from just water and salt. Made in the UK, Electrox Sterilising Water is an ecological disinfectant that kills viruses, bacteria, spores and fungi significantly faster than other traditional disinfectants. Electrox is 80 x more effective than bleach, contains no alcohol, is non corrosive, pH neutral and hypoallergenic. It is made from water and sodium chloride (salt) using our unique, 4 chamber technology. When used with fogging machines, Electrox can sanitise restaurants, bars, pubs and hotels rapidly, with minimal disruption and without the harsh chemicals found in traditional disinfectants. Electrox customer Mark Cassidy
Owner of The Walnut Tree Inn says “We’ve been using Electrox Water to sanitise our tables and surfaces and a fogging machine at the end of every day throughout the pub, and in our rooms in between guests. It gives us, and our guests reassurance and confidence that we are doing everything to remain Covid safe at all times. We would highly recommend it to any business that wants an effective disinfecting solution which is easy to use, has no lingering smell, no harsh chemicals and doesn’t have any effects on the skin of the user.” Contact Electrox today: www.electroxwater.co.uk 0117 318 0830 sales@electroxwater.co.uk
Helping Hotels and Restaurants To Get Back On Their Feet We have been helping many of our hotels and restaurant clients to comply with the new social distancing guidelines to keep guests and staff safe during the Covid19 pandemic. We can help you to ensure your marketing materials get results, as well as keeping guests safe. We have devised a range of popular products including protective screens, floor stickers, posters, branded hand sanitising stations and more. Door seals with a perforated strip which tears upon opening, to show that a room has been deep cleaned and sanitised. Cutlery sleeves which can be branded with your logo or message to prevent cutlery from touching common surfaces. Hand sanitisers - we have a range of wall mounted, floor standing and mini branded hand sanitisers. Toilet seat straps are paper wrappers which
wrap around a toilet seat lid to show it has been sanitised. Remote control wraps show a remote control has been sanitised specifically for their stay. Television handsets are a breeding ground for bacteria so this branded item reassures guests that health and hygiene are paramount. Disposable menus printed in pads have been popular as instead of passing through many hands before it gets to yours, your guests can be sure they are recycled after use. NeverTear menus are virtually indestructible as they can be sprayed with anti bacterial fluid after use and can even be put in the dishwasher to sanitise. Visit our website: https://www.aspenprint.com/ product-category/social-distancing/ or call 01202 717418.
Blueair is dedicated to providing clean air both inside the home and within the hospitality business. Its high-performing air purifiers have a high Clean Air Delivery Rate, cleaning the air within a room five times every hour, removing harmful particles, bacteria and viruses using HEPASilent™ technology. The purifiers are not only energy efficient but ultra-quiet too, and Blueair has been awarded Quiet Mark accreditation as testament to this. When choosing an air purifier, it is important to look for the right credentials as well as its performance. The Blueair Classic collection for instance is among its most high performing ranges and is Good Housekeeping Institute and Quiet Mark approved. It is also AHAM Verified, which means that Air Filtration Standards have been independently verified, as well as ENERGY STAR® rated by the EPA (Environmental Protection Agency) for its energy efficiency. The Classic 405 model shown is also a Which? Best Buy. Prices for Blueair’s Classic range start from £379 and is available from www.blueair.com.
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Cleaning, Hygiene and Infection Control Issue 37
Hand Sanitising at Work Occupational dermatitis has been steadily on the rise in the UK for the past few years, with cooks and chefs being the third highest occupation that is at risk (HSE). Frequent use of hand sanitising gels, which contain alcohol, will only exacerbate the problem, as alcohol destroys the natural oils that protect our skin. There is an army of lawyers out there eager to represent victims’ claims against their employer. What can you do to help avoid this problem? Firstly ensure that a member of the management team is trained to spot the hazards that cause different kinds of dermatitis in the workplace and build it into your health & Safety policy, and then you
are not at fault for ignoring the dangers. Secondly, you can replace alcoholbased sanitising gels with alcohol-free alternatives. They are kinder to your skin, and in many cases provide longer lasting protection than alcohol-based gel. Physicool supplies eXtremeProtect organic hand sanitising balm, containing a natural biocide that kills 99.999% of germs, fungi and viruses. This can be supplied in 100ml bottles, or in bulk to fill hand pump dispenser stations. Both new products are available at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.
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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
How Spray Sanitisation Could Bring Back Consumer Confidence to the Hospitality and Travel Trade PORTiBAC, a new state of the art, medical grade disinfection ‘fogging system’ is launching this month to offer the hospitality and travel industries a safe environment for staff and customers and to return consumer confidence to these struggling industries. The new normal of ‘living with COVID’ in hospitality and travel has demanded new practices that hadn’t previously been undertaken. Once such innovation that has been thrown into the spotlight is the practice of ‘fogging’ or spraying large areas, to help eradicate 99.999% of viruses which could be living on a surface. The PORTiBAC spray systems use a unique sanitising solution, made in the UK to British Safety Standards, that is alcohol-free and contains no chlorides or ammonium salts, ensuring it is safe to use in all environments. The viricidal solution is bactericidal and effective against common harmful pathogenic bacteria including SARS-CoV-2 e. Coli and Covod-19 to 99.999%. An essential and effective tool in protecting and preventing the spread of pathogenic microbes, PORTiBAC joins in the battle to keep everyone healthy, especially during this current pandemic. Comments founder Mike Cohen of TheHANDiGROUP.com, which makes PORTiBAC: “Visible, effective sanitisation is vital during the economy’s recovery phase, and methods of fogging or spray sanitisation are essential to make all environments safer. Disinfection fogging is a method of application that rivals the conventional application of other cleaning chemicals. “Where annual disinfection and sanitisation may miss hard to reach areas, ‘fogging’ ensures that the micro droplets of disinfectant are dispensed to
cover all surfaces, penetrate cracks and crevices and high level objects”. PORTiBAC can reach the areas that other sanitising equipment cannot reach. PORTiBAC Spray Systems are easy to use by existing personnel - full training can be given, or there is the option to call in PORTiBAC’S sanitising squad who can undertake the task of fogging for you. Available in three different scents – fragrant cinnamon, tropical citrus and very vanilla, there are four fogging spray systems for the hospitality, leisure and travel trade :
PORTiBAC, 800ML CORDLESS SPRAY GUN – ‘Certified to Kill Covid-19’ This cordless gun sprayer has a simple mission – to sanitise a pub/restaurant and all small to medium size spaces including buses and train carriages within minutes. With its easy to carry case, the PORTiBAC 800ML SPRAY GUN is ready to go anywhere. Available in 3 finishes – metallic matt gold, brushed silver and brilliant white. Comes with FREE 800ML solution. PORTiBAC 800ML bottles are available to purchase for easy replacements or 5L & 10L tubs are also available for easy refill.
PORTiBAC 200C CORDLESS Got a larger area to sanitise but no power points? The 200C is a cordless 2L fogging system that enables the user to move around easily and recharge
when finished. Comes with 10L of Tropical Citrus scented solution to leave the whole area smelling clean and safe. Available in Matt Black.
PORTiBAC 1500 10L BackPack From a wedding venue to a concert arena, football stadium to school, airport to train station, the PORTiBAC 1500 has a 10L capacity and 8 metre length cord, enabling this backpack fogger to make short work of a big area. When turnaround times are tight, equip a team with the PORTiBAC 1500 and a daunting challenge is quickly and effectively solved. Alternatively call in our PORTiBAC SANITISING SQUAD and they will arrive ready prepared to sanitise areas others cannot reach, making it simple to sanitised for your venue. Continues Cohen: “As people continue to return to hotels, bars and restaurants, even despite the new 10pm curfew, and passengers come back to the skies and stations, these industries must do everything they can to give these cautious returnees the confidence to become regular customers again.” Visit https://thehandigroup.com
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Cleaning, Hygiene and Infection Control Issue 37
Jangro Launches Digital Cleaning Wall Charts British Company Launches Product Range That Reduces the Spread of Viruses By Touch
As bars, restaurants, and cafes reopen, independent janitorial and cleaning distributor extends digital wall chart collection to include the hospitality sector.
As lockdown restrictions continue to loosen and hospitality outlets emerge from their enforced hibernation, they must be extra vigilant when it comes to cleaning and hygiene. To assist with this enhanced focus on infection control, Jangro, the largest network of independent janitorial and cleaning distributors in the UK and Ireland, has extended its award-winning, innovative range of digital wall charts. These cleaning guides now include colour coded plans for the hospitality sector, ensuring a safe and hygienic working environment is maintained. Jangro’s digital wall chart creator has been updated to enable customers in the hospitality industry to create their own bespoke colour coded plans, featuring the products of their choice for each surface and work space within bar and catering areas. Customers can also upload their own logo, to personalise it to
their specific business.
Once the chart has been created, it can be printed or downloaded for reference. The technology has also been enhanced so that the customer now also receives a QR code, enabling it to be downloaded to a mobile device quickly and easily.
As well as their bespoke copy, the customer will automatically receive a full health and safety compliance pack. This comprises of the relevant safety data sheets, product user guides, and Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart. Essentially, this streamlines all of the health and safety documentation, making it easier for bar, café or restaurant businesses to stay compliant. Jangro is a dynamic force in the cleaning supply industry and is the largest network of independent janitorial distributors in the UK and Ireland. For more information go to https://wallchartcreator.jangro.net/ or call 01204 795 955.
London based Veraco has designed and manufactured a range of Antimicrobial adhesive pads and wraps to be used on frequently touched surfaces, such as door handles, shopping trolleys and handrails. They use 'Silver Ions' technology which works by breaking down the biological make-up of micro organisms, in order to stop the spread and reproduction of dangerous pathogens. The products kill up to 99.99% of common bacteria as well as being effective against Coronavirus. Antimicrobial silver technology is not new and has been used in paints and coatings for hospitals, but until now no one has produced a versatile range of solutions that can easily be installed anywhere.
for our trade customers. In the future, there is no reason why any frequently touched surface wouldn’t be protected” Veraco is a London based specialist in antimicrobial technology. We design and manufacture infection control products for hygiene-critical touchpoints. We develop solutions that help reduce the risk and spread of dangerous pathogens to create a much safer, cleaner environment for hygiene critical ‘zones’. Any frequently-touched surface has a huge risk of cross-contamination and it’s often unavoidable. We use antimicrobial technologies that actively kills germs on touch. The antimicrobial technology has undergone testing in accordance with BS ISO 22196 and BS ISO 21702:2019
Co-Founder Charles Churchman said, “We knew the technology worked but we wanted to also create products that looked good and were really easy to use. We have a range of different shapes and sizes, and we can also produce customised designs
Visit www.thesafepad.co.uk for details.
MAG Launches Ozone Generator Proven To Kill Covid–19 Make Your Premises Safe for the Environment, Are your rooms 100% free of germs and smells? Clean, fresh air has never been more important and ozone is being used in hotels across the world as a new safety standard for infection control. The MAG Ozone Generator emits ozone through the air to sanitise surfaces and kill bacteria and viruses including Covid–19. Proven to eliminate SARS coronavirus, norovirus, E.coli, salmonella and more than 99% of harmful bacteria and viruses, ozone is recognised as the strongest and fastest method of destroying microorganisms. With cycle times as quick as 15 minutes the MAG Ozone Generator is the quick
& easy way to sanitise any indoor environment including hotel rooms, offices, toilets, canteens, storage areas and more. Ozone is also extremely effective at removing unwanted smells from rooms. Rather than masking unpleasant odours with air fresheners and chemicals you can permanently remove smells with the MAG Ozone Generator. Available for less than £5.00 per day MAG Ozone Generators can be purchased outright or paid for monthly via lease or rental. Likewise MAG Equipment Ltd supplies and services all leading brands of commercial washing machines, tumble dryers and ironers should you require any assistance. Get in touch for your free demo or trial on 01422 244733.
Staff and Customers
LineClenze have the ultimate solution to make any hospitality and licensed on trade environment safe for staff, customers and at the same time protecting the environment. Our innovative decontamination process involves distributing superfine droplets of disinfectant into the atmosphere, to kill the bacteria and viruses in the air and, when the droplets land on any surface, it also kills the bacteria and viruses on that surface. DEW Disinfects only active ingredient is the same as our body produces when fighting an infection, so it presents no danger to humans, animals, plants or the environment. There is no need to evacuate an area being fogged, or to wear PPE. DEW Disinfect is highly effective at killing bacteria,
viruses and fungi, without damaging the environment and it is entirely human-compatible, it can be used almost everywhere where disinfection or sanitisation is required. DEW Disinfect leaves NO residue, in fact, it destroys biofilm and hormonal residues, then simply evaporates. We offer a number of different dispense mechanisms to enable DEW Disinfect to be used throughout your venue. These include:
• Fogging Machine for large areas • Room Mister • Vehicle Mister • Handheld Spray for localised use • Wall dispensers and small spray bottles for hand sanitisation For further details visit www.lineclenze.com
• Reduce costs • Improve operational efficiencies • Raise bottom line profitability • Improve Quality
High-performance
Specially formulated Eco-
Flow and temperature
Easy, Effective
electronic smart box
friendly beer line cleaner
sensor based dispense
Decontamination
which keeps beer
that uses active oxygen to
monitoring system,
Kills 99.995% of Bacteria,
lines cleaner for longer.
clean safely - replaces
offering the very best in
Viruses, Fungi and Spores
reducing cleans from 52
caustic cleaners.
terms of quality, reliability
100% biodegradable.
to around 13 per year.
and value.
Tel: 0800 170 1564 | Email: enquiries@lineclenze.com
www.lineclenze.com
Cleaning, Hygiene and Infection Control Issue 37
Physicool UK Physicool UK is helping employers in the Catering sector to address two issues that have emerged as a direct consequence of Covid-19.
If a member of staff wearing traditional paper or cloth facemasks has served you recently, you’ll know that the
customer service experience is strange, faceless and nothing like it normally is. Hospitality groups have recognised the importance of ‘service with a smile’ for decades, and it is a great loss in current times. One solution for employers that may help to address this problem is to use clear plastic masks. You don’t se them around much, as they have only started to become available recently. Physicool supplies a comfortable lightweight clear plastic face mask (more practical than the full face clear visors) that rests gently on the wearer’s chin, allowing staff to engage with customers fully again.
CATERING PACKS – SPECIAL PRICES https://www.physicool.co.uk/collections/facemasks 10 x clear plastic masks: £2.50 ea. = £25.00 + VAT 25 x clear plastic masks £2.35: ea. = £58.75 + VAT 50 x clear plastic masks: £2.20 ea. = £110 + VAT
CLH Digital
Digital Contact Data Registration The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers.
The app offers the following advantages: • Saving time in service, less effort and full focus on the guests
Catering packs are available now at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.
• Simple logistics through digital accessibility
Digital Contact Data Registration:
• Drastic reduction of the bureaucratic effort
German Company Launches App For Registering Visitor Data In Compliance With Data Protection Laws The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers. The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum
retention period has expired, the data is automatically deleted. The app offers the following advantages: -
Saving time in service, less effort and full focus on the guests Simple logistics through digital accessibility Drastic reduction of the bureaucratic effort - Increase of customer satisfaction More information and footage here: www.coready.de Contact: Lukas Zobel Phone: +49 6128 - 21054 - 35 E-Mail: l.zobel@heidler.de Heidler GmbH General phone: +49 6128 - 21054 - 0
Germgard from Fireco James Wheeler, Chief Commercial Officer at Fireco says, “Our customers require visual, physical products as evidence in promoting their return to work strategy to their workforce. Germgard meets those requirements, ensuring best practice, encouraging occupants to self-police when moving around the building.” Germgard helps businesses reopen safely As lockdown restrictions started lifting in July, businesses had to plan their back to work strategy in line with the Government’s Health & Safety Executive COVID-19 Risk Assessment guidelines.
With the outbreak of COVID-19, good hygiene practice has become more important than ever before. Fireco has recently released its newest innovation, Germgard, a smart sanitiser combined with digital signage. Germgard has been designed to promote awareness of the importance of hand sanitisation to all building users. It can also be tailored to suit individual business needs, helping as a building management tool. Some examples of potential messaging includes instructing users to follow your one-way system or putting on a mask before entering. Germgard is a smart sanitising station which monitors people passing through your chosen doorways. A PIR sensor will detect someone approaching and a screen will show your personalised message. Germgard can also be combined with a range of door systems so that the use of hand sanitiser is a requirement before gaining entry. Integration options include electronic door locks, automatic doors, and access control systems.
Staff and members are detected when entering the building, they are presented with a digital display asking them to sanitise their hands. Castle Snooker & Sports Bar chose to connect their Germgard system with their electronic door lock, meaning that the door will only unlock for people who have used the sanitiser unit. This reduces the possibility of human error when controlling the transfer of germs. “Germgard has played a vital role in making our COVID Secure Strategy strikingly obvious to our customers. We wanted to ease anxiety and make sure our members feel safe when returning to the new normal.” “I would recommend Fireco. They have helped us to reopen our business safely.” Fireco manufactures wireless fire door closers and retainers, notification systems, disability aid products and hygiene equipment, all designed to provide simple solutions to a range of needs: fire safety, compliance, access, ventilation and hygiene. For more information about Germgard or how Fireco solutions can assist with COVID-secure strategies, visit www.fireco.uk or call the Fireco team today 01273 320650.
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• Increase of customer satisfaction The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted.
Heidler GmbH
www.heidler.de +49 6128 - 21054 - 0
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Cleaning, Hygiene and Infection Control Issue 37
Could This Be The Solution To Hand Sanitiser Pump Stations? Has supplying your diners with gallons of hand sanitiser left you with the endless task of checking for empty plastic containers or cleaning puddles of sticky gel on the floor? The people at Super Clean Hands may have found the perfect solution. They are convinced that offering complimentary 'Super Clean Hands' sachets to your guests is a more stylish, efficient, and a cost-effective way to boost customer confidence in your business and shows your concern for their safety. As a plus, Super Clean Hands is made from premium ingredients including aloe vera, which leave hands feeling thoroughly cleansed and soft without residual stickiness or odour. Additionally, the sachets are available in gel format or in infused wipes. Placed at the bar, on the table, or with the self-service cutlery, or handed out with the bill will provide your customers the opportunity to sanitise their hands at the point of consuming food, rather than at the entrance of your establishment. Super Clean Hands want to deliver safety at the point of consumption and exposure. Also popping a sachet in with takeaway food is a nice touch for the customers purchasing food for later and an important way to signify your hygiene values to your customers. And best of all Super Clean Hands will donate 10% of their profits to the National Emergencies Trust who have done such wonderful work helping those worst effected by the pandemic. Available through distributors, Super Clean Hands come in bulk cartons of 1,000, with an option of shelfready dispensers for bars and counter-tops - think pack of tag and envelope teabags! For more information call 07831 747282 or email angela@supercleanhands.uk
JLA’s Ozone Washing System Proven To Remove All Traces of Coronavirus in University Study of Infected Laundry
Treating coronavirus-infected laundry with a professional ozone washing system could have major implications for the future of infection control in the hospitality industry, according to new research. The in-depth study carried out at De Montfort University in Leicester found that the OTEX washing system, which uses ozone to kill bacteria even at low temperatures, completely removes all traces of coronavirus (OC43), a model virus for SARS-CoV-2. The system, created by JLA (the UK’s leading supplier of commercial laundry equipment) was tested by a research team overseen by Dr Katie Laird, Reader in Microbiology and Head of the Infectious Disease Research Group, and expert virologist Dr Maitreyi
Shivkumar, Lecturer in Molecular Biology. The research found that cleaning with the OTEX technology completely removed the coronavirus, even in large washing loads. Additional testing also proved that the virus was not transferred to other textiles in the wash. Believed to be one of the first studies of its kind, the research proves that coronavirus-infected laundry can be cleaned even at low temperatures, allowing heat sensitive items such as personal clothing, hospital mattress covers, emergency rescue wear and microfibre items to be cleaned effectively. Dr Laird and her team are now completing the next stage of their research, looking at the rate at which the virus is inactivated in the cleaning process to give more data on the length of time and quantities of ozone required for the virus to be eliminated. Dr Laird comments, “A key element of tackling the spread of COVID-19 is to understand how effective infection control can be implemented in real world settings. There are a variety of situations in which textiles potentially carrying the virus need to be cleaned, such as care homes, hospitals and hotels. “Until now we have had little data about how the virus responded to different types of cleaning. These initial results demonstrate that cleaning with ozone, as in the OTEX system, completely removes the model coronavirus. “This held true even when treating larger loads of
washing, as is likely to be the case in a real laundry setting. This result can give reassurance that such cleaning is effective .” Helen Ashton, CEO from JLA commented “I am really excited about the results of these tests as here at JLA we play our part in eradicating this terrible virus. We have been developing and refining the OTEX laundry system for over fifteen years and its benefits to our customers are clear - full eradication of disease, including coronavirus, even at low temperatures and a significant reduction in operational cost coupled with a meaningful benefit to the environment. “The system has been designed to be easy to use with real time verification of the disinfection process on every wash which provides a unique audit trail of full compliance to regulatory standards.” This is the latest accolade for JLA’s innovative OTEX system, having been previously recognised by the NHS Rapid Review Panel in 2009 set up by the government to fast track new technology to address hospital acquired infections, achieving the highest grade (level 1) for infection control products. More recently, assessment of compliance with current Public Health England HTM01-04 guidelines for the decontamination of healthcare linen. The OTEX ozone system is also fully supported in line with the EU Biocidal Products Regulation. For more information about OTEX by JLA, please visit: https://jla.com/otex
Ground-Breaking New Technology Helping Stop The Spread Of Coronaviruses Ground-breaking new technology helping stop the spread of Coronaviruses whilst protecting staff and customers with continual airborne sanitisation. The COVID-19 pandemic raises particular challenges for the hospitality industry. With no end in sight and millions of pounds being spent every day on cleaning and sanitisation methods that are costly and labour intensive. SOH Group has a revolutionary new product ‘SOH Pure’ that is already helping thousands of people and
businesses by continuously sanitising their premises. The SOH Pure systems work in a similar way to that of a fogger but is an ‘always on’ solution that continually sanitises an area of up to 80m2. Achieved by cold air diffusion technology liquid is turned into a vapour the is lighter than air. This vapour cleans and sanitises the air whilst airborne and then sanitises all surfaces when it falls creating a unique dual action air and surface approach.
Using SOH Pure system will help reduce the amount of time that is required cleaning and will help continually sanitise kitchens, restaurant & high traffic areas, such as staff gathering hot spots, building entrances and more. Let us help you re-open safely providing a continuously santised environment for that extra piece of mind! 02037276400, info@sunglobalsupplies.com or www.sunglobalavf.com
Hospitality Technology and Software
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The Welsh Fintech Aiming To Save The Introducing Toggle Hospitality Sector £8bn A Year 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.
Yoello aims to disrupt the current payment networks which are outdated and expensive. By processing payments themselves, utilising open banking regulations, they want to bring operators and customers closer together with cheaper and instantaneous transactions. The platform is currently focused on the hospitality industry, from small cafes and traditional pubs to luxury hotels and large theatres. Yoello’s mobile order and pay technology also has the capability to expand into sectors such as retail and tourism.
2020 has been a pivotal year for Cardiff based Fintech Yoello. Since launching their mobile order and pay solution in June, the company has gone from strength to strength growing rapidly whilst supporting thousands of hospitality businesses across the UK during the Covid-19 pandemic.
The company’s aim is to improve efficiency, increase revenues and improve the customer experience through mobile technology, in particular in the current climate with businesses currently operating with reduced staff numbers and customer capacity. As we head towards a cash-
Leading Hospitality Brands Launching Digital Loyalty Schemes In The Midst Of The Pandemic Major hospitality brands including Notes Coffee, Chucs Restaurants & Cafes, The Gentlemen Baristas, Yangtze Noodles (part of Chopstix Group) and Thunderbird Fried Chicken have signed up to the Embargo App loyalty platform in response to the challenges which the COVID-19 pandemic has brought to our sector. Embargo allows coffee shops, restaurants and bars launch their digital loyalty card within one day, providing them with a COVID-safe and fully contactless solution focused on boosting repeat busi-
ness from local customers. Furthermore, Embargo’s CRM system helps venues identify their key customers and communicate with them via multiple channels like push messages and emails. Notes Coffee, The Gentlemen Baristas, Yangtze Noodles and Chucs Restaurants are only a few names among the hundreds of brands that have joined the platform during the COVID-19 pandemic - replacing paper stamp cards or choosing Embargo over building their own branded apps. Visit www.embargoapp.com
less society and a new technology led, post-Covid, future of service – Yoello’s tech will play a vital role for most businesses to survive.
Yoello’s mobile ordering solution allows customers to access digital menus simply by scanning a QR code or typing in a URL using any smartphone or web device, without needing to download an app. Customers can access table service, click & collect and delivery services all through one platform. From a merchant’s point of view, it’s very easy to set up and manage contactless order and pay either alongside an existing system or through POS integration. Find out more about the Yoello platform: www.yoello.com Or speak to the sales team: sales@yoello.com / 07764 86 4840
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 ww.usetoggle.com
Smart Ordering with Hop Software Hop Software recently launched a new addition to its ever-growing hospitality focused products; Hop Shop, an online click and collect delivery platform is helping hospitality and restaurateurs through lockdown. Hop Shop can be accessed from the business website via Hop PMS allowing hospitality businesses to set-up a collection or delivery service. Hop Shop also is available through our newly launched app. The Smart Order Time feature ensures ultimate safety for both staff and customers, allowing customers to choose a convenient and safe time for collection or delivery. Now more than ever, guests are opting for a con-
tactless service from restaurants and hotels. Hop Shop has already helped many hospitality businesses find additional revenue streams. Richard Drummond owner of McKays Hotel, Bar & Restaurant, Pitlochry says; “Hop Shop has been a great addition to our operations. Guests continue to use the app and enjoy ordering food via their mobile, directly to their rooms and homes. As the current situation develops, Hop Shop has diversified our business and opened a new revenue stream.” For a demo of Hop PMS and Hop Shop, please email: SharonSmith@hopsoftware.com or see the advert on the facing page.
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Technology is the Foundation of Hospitality’s Revival Over the last year, we have seen advances in technology that would normally have taken months, if not years, to develop, test, trial and implement. But the flexibility and dexterity that has helped hospitality operators to adjust their way of working to meet changing restrictions, often at short notice, highlights the importance of technology in a modern hospitality venue and why it is no longer an optional extra. Henry Seddon, Managing Director of Access Hospitality, offers his thoughts on how technology can support hospitality businesses as they prepare to rebuild trade in 2021.
INTEGRATION, INTEGRATION, INTEGRATION The most important piece of advice I can give anyone who is reviewing how technology fits in their business is that the best solutions are those that integrate across many applications rather than being stand-alone. An EPoS system that integrates with order ahead, delivery, table reservation, payment, marketing, loyalty and engagement apps, for example, will simplify all stages of the operations process and provide a seamless customer journey. When trading guidelines have changed at short notice – reducing capacity, advance booking, table service only, contactless payments – integrated technology has enabled operators to adapt quickly and effectively. Access EPoS has at least 64 integrations available, enabling frictionless interaction and greatly enhancing the scope and power of the overall system, and this has provided access to implement reactive solutions, such as the addition of test and trace data to existing reservation technology. Integration delivers streamlined interaction that increases efficiency across the business operation, reducing admin time so that staff can reassign their time and skills more productively elsewhere. The resulting com-
mercial reports are more comprehensive and have rich data to enable effective analysis and a deeper understanding of what is happening at every level of the business.
A FLEXIBLE AND SCALABLE EPOS SYSTEM With so much uncertainty in the sector, flexibility and the option to scale an EPOS system are vital. Whilst an off the shelf solution might be the best choice for a start-up business, or one without significant growth ambitions, it could restrict business agility and future expansion as trading restrictions are eased. Proven technology that responds to changing needs drives efficiencies and provides exceptional guest experiences from one trusted source, which has never been more important than a time when there is no margin for error on revenue, costs and customer service.
SINGLE SIGN-ON Technology should simplify an operation and improve the work routine, not make it more complicated. As integration increases, so does the value of running solutions with a single sign on, with information displayed on a personalised dashboard instead of having to work across several different screens. Access Workspace enables customers to access different technology solutions in one place rather than having to sign in on numerous systems, transforming productivity and engagement. The seamless interaction reduces time spent on input and data interrogation, providing a frictionless way of working and immediate access to the right information.
ACCELERATION OF CONTACTLESS OPTIONS Having seen steady growth over the last couple of years, the move to contactless payments has been accelerated significantly in the last nine months, as everyone recognised the threat of infection from handling cash. The use of payment apps will continue as customers look for a convenient and secure way of managing their finances, particularly if their disposable income has been impacted during the pandemic, and they are now recognising that one solution for order and pay at table is more convenient than downloading a series of apps for different operators. Once again, integration becomes a key factor for operators, with Access EPOS integrating with
a host of order ahead, delivery and loyalty solutions as well as the main payment apps that customers are turning to.
FACILITIES MANAGEMENT Technology has revolutionised facilities management, with automation changing the landscape of compliance obligations, planned and reactive property maintenance. Sourcing suppliers, negotiating costs, checking ongoing works, approving invoices and filing certifications can now be completed at the press of a button. With so much being possible remotely, there has been a surge in interest in the Access Maintain managed service which handles the process for hospitality operators, providing expertise and easing pressure where the property management staff are still furloughed or the business is running at reduced capacity, with no-one having overall control for this function.
FUTURE TECHNOLOGY Technology will continue to evolve quickly but two areas are likely to drive the next round of development and impact. ‘Big data’ describes extremely large sets of data coming into a business daily and includes venue performance, spend per head and customer satisfaction. Consolidation and analysis to drive decision making can be time consuming and confusing but the introduction of a single platform to serve data from all hospitality technology will deliver significant benefits in accuracy, efficiency and cost savings. Another area will see technology help in the challenge of reducing waste which is a focus from a cost and sustainability perspective. Tracking food returned or thrown away will contribute to regulating portion control and minimising waste, taking business into 2021 with cost control and environmental at front of mind. See the advert below to find out more about how Access Hospitality can help your business.
Staying warm whilst dining al fresco Due to COVID-19, 2020 has been the year of dining al fresco. From home BBQs with a group of six friends to eating outside at your local pub or restaurant, everyone has been making the most of the sunshine – whilst maintaining a safe distance. Lots of people are still very wary about sitting indoors. And, in many cases, outdoor table service is the only thing that has kept people together and businesses afloat during these difficult times. So, the question is: what will happen now that autumn weather has arrived? Here at Under Control, we believe we have the solution.
3 tips to keep warm whilst dining outside 1. INVEST IN PATIO SPACE HEATERS
This is (by far!) the easiest way to stay warm whilst dining al fresco. Infrared patio heaters – such as those available in our space heating department – are perfect for use in home gardens and commercial spaces. They provide a gentle yet highly effective source of heat, over a large area, and are guaranteed to keep you feeling toasty on the chilliest of days. What’s more, they’re safe to use, energy-efficient and have a sleek and modern design. The perfect solution for both relaxed gatherings on your patio and fancy bars and restaurants alike.
2. PROVIDE WARM BLANKETS
In addition to outdoor patio heaters, perhaps supply your guests with complementary blankets? Of course, due to current regulations surrounding coronavirus, these would need to be washed thoroughly between each use. But it’s a simple way to create a cosy and welcoming atmosphere in your outdoor dining space – and will encourage people to visit throughout the winter months.
3. SERVE WARM FOOD AND DRINK
Al fresco dining in winter calls for hot winter beverages. So, if you’re running a bar or having friends round for a few drinks, why not swap out the beer and gin for mulled wine, hot cider and Irish coffee? Or if food is on the agenda, perhaps choose meals that are warm and hearty? Served up next to the patio heater, these options will warm your guests up nicely, even on the coldest of days.
Invest in your infrared patio heater today! Infrared patio heater available at Under Control Instruments There has never been a better time to invest in a patio space heater. They are the most effective and convenient way to heat up an outdoor space and will ensure you can dine al fresco despite plummeting temperatures. Yet despite this, they’re available for an affordable price – starting from just £175 per unit. So, why not take a look today?
To find out more about the infrared patio heaters – or for further tips on how to keep warm whilst dining outside – please feel free to get in touch. We have detailed knowledge of all products currently available in our space heating department and we’re always happy to help.
0121 238 2795 or send an email to info@undercontrol.co.uk and we’ll respond as soon as we can. Alternatively, visit www.undercontrol.co.uk Either give us a call on
Design and Refit
CardsSafe - Protecting Assets ®
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
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
Opt for Continental Style with Bentwood Chairs Ever since it was invented in 1850, the elegant lines of the bentwood method of manufacturing chairs has been synonymous with classic Parisian bistro and café style. Trent Furniture supply a great range of chic Bentwood Chairs that tick all the boxes when it comes to style and practicality in any hospitality setting. The Loopback Side Chair is a perennially popular way to achieve this iconic look, with the Tall Bentwood Stool and Small Bentwood Stool providing the perfect solution to continue the theme throughout your seating. Another great choice for any pub, restaurant or café is the Bentwood Slatback Side Chair.
Alternatively, choose Trent’s Fanback Chairs for a bentwood style statement. Available as an armchair, tall chair and tall armchair, this style features an eye-catching fan detail. Available in a choice of three hardwood finishes with the option of wooden or upholstered seats, Trent’s Bentwood Chairs combine great quality with good value, with the Small Bentwood Stool starting at £39.90 and the Bentwood Slatback Side chair available from £43.90. For more information about Trent Furniture’s elegant selection of bentwood furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk.
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Mitsubishi Electric launch the UK’s first lower GWP R32 Air Curtain Mitsubishi Electric has launched a new, R32 Air Curtain which is designed to improve energy efficiency and minimise heat loss from a building while allowing businesses to benefit from an open door policy. As the first manufacturer in the UK to launch an R32 Air Curtain, the new Mr Slim HP DX 2.0 Air Curtain completes the R32 offering across splits indoor units and allows customers to move to one sole refrigerant on site. R32 has a much lower global warming potential (GWP) than R410A and is now the refrigerant of choice for split systems. By using R32 throughout the system, carbon emissions are reduced and installation, service and maintenance are all simplified. “The new Mr Slim Air Curtain is the first in the UK, to utilise R32 which makes it the perfect choice to help buildings meet their carbon reduction plan”, said Mel Threader, Senior Product Manager. “This technology offers an energy and cost efficient solution that would benefit all locations with public entrances including retail, hotel lobbies, office entrances, higher education, hospitals, libraries, museums and leisure facilities”. Air curtain technology minimises the amount of cold air entering a building and keeps the warm air inside, ensuring a comfortable environment is provided to the occupants. Flexible and easier installation is achieved with the R32 indoor unit
as it is available in a recessed or exposed design offering. In addition, the Mr Slim HP DX 2.0 air curtains can be used as twin systems, using two identical units to serve a wide or double entrance / exit, served by a single common Mr Slim outdoor unit. Developed by Mitsubishi Electric in conjunction with air curtain manufacturer Thermoscreens in the UK, and currently available in 1m, 1.5m or 2m lengths as a dual refrigerant solution (R32 or R410A), the units are ideal for businesses looking to future proof their buildings by running completely on R32. They offer lower run costs and carbon emissions through the flagship Mr Slim Power Inverter high efficiency outdoor units. “Overall this R32, energy efficient air curtain is the ideal solution for businesses with strong carbon reduction targets who want to be able offer an open door operation whilst ensuring a comfortable environment inside”, added Mel Threader.
Further details on the system can be found on the company’s website https://les.mitsubishielectric.co.uk or www.thermoscreens.com
Mysons ltd successfully tendered for the refurbishment of the conferencing and banqueting at the Four Seasons Hampshire with a very tight programme of 7 weeks with no overrun as there were conferences booked for the day after handover. The work itself was a challenge using some new techniques with specialist paint and lighting and with the coordination of the FF&E to ensure a smooth handover Mysons Ltd prides itself in the ability to react to the clients demands being as flexible as possible to meet them we are a national company working from inverness in the north to Hale in the south using where possible our own labour and closely with our partnered sub contractors from a C&B refurb to reactive and planed work for local authorities, windows and doors to groundworks and building works, soft strip small demo to general maintenance.
Jeff Satwick
Derek aDby
Managing Director
business Development Manager
Jeff@mysonsltd.co.uk
derek@mysonsltd.co.uk
07873 111578
07948 438848
COMPACK - THE STANDARD THAT MAKES THE DIFFERENCE
PROFESSIONAL WAREWASHING SYSTEMS RELIABILITY HIGH PERFORMANCE GUARANTEED ASSISTANCE At prices you will be overjoyed with Purchase/Rental/Interest free 0% finance available COMPACK GLASSWASHERS
The Compack glasswashers have simplicity and robust performance in mind. Where the need for just washing glasses is the main aim this is the machine for the job.
• Electronic control with push buttons for high efficiency and easy to use • 350, 400 and 500 basket machines available • 120 seconds washing cycle • Ecoclean control system for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Light function button with self diagnostic
(subject to status)
COMPACK FRONT LOADING DISHWASHERS
• Electronic control DIGIT with temperature display • 4 washing cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Built in softener (only on D50S and D55S) • Colour coded function button with self diagnostic • Evolute Electronic control with LCD display
COMPACK PASS THROUGH DISHWASHERS
D100
FOR ALL MODELS
• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle • Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump). • Thermal acoustic double door • New inclined and deep-drawn welded tank • Door reinforcement brackets • Adjustable rinsing arm rotation speed • Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant • Removable double filtering system for wash and drainage cycle
Web www.compack.uk Email info@compack.uk Tel 0333 456 4500
BT100/BT100S
• Electronic control with LCD display • 4 individual programmable cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Break tank – AA air gap – WRAS approved • Guarantee rinse temperature 85⁰C at constant pressure • Self cleaning cycle on drain down • Thermal protection for wash tank and boiler • Built in softener (only on BT55S) • Self diagnostic
BT100TC/BT100TCS
Design and Refit
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Perfect Refrigeration Performance, Outstanding Energy Efficiency German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business. Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner. Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment. The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants. Liebherr's under-worktop
appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect. The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climate-friendly coolants, and precise control systems ensure low-cost energy efficiency. To find out more information please see that advert on this page.
A new Dorset restaurant has been given a continental-style appearance with the addition of a new al-fresco dining area thanks to Poole-based company Broadview Shading Solutions. To increase covers and offer social distancing during the current climate, Whittles Restaurant & Bar
approached Broadview to advise them on the best way to create a sheltered outside dining space that could be used in all weathers. Broadview advised on three new awnings, manufactured by Brustor, and a branded Uhlmann umbrella with its very own lighting system. Remote control operation means the awnings can be quickly and easily extended or tucked neatly away depending on the weather. Whittles is just one hospitality business that Broadview has created exceptional outside dining spaces for. Others include Rick Stein in Barnes, The NED in London and The Sandbanks Hotel in Poole. If you would like more information about how Broadview can help your hospitality business extend covers and create an al-fresco dining experience, please contact 01202 679012 or visit their website: www.broadview.co.uk
Broadview Help Dorset Restaurant Create Al-fresco Dining Area
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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Wine Storage Solutions
TEMPERATURE CONTROLLED WINE STORAGE & DISPLAY WITH LED LIGHTING
We always had reliability in mind as we had all replaced our own coolers in the past, often much earlier than we would have liked or hoped.
excellent longevity. We are proud of our product ranges and passionate about wine storage at home and in the restaurant. We would encourage you to pay us a visit to see all these models in our showroom in Chipping Norton. Our customers are always saying they look so much better ‘in the flesh’. If you cannot visit, we are always happy to answer any questions you may have regarding your wine storage requirements and we look forward to hearing from you. Visit www.winess.co.uk or see the advert on this page.
Ambimedia Audiovisual Solutions
We are specialists in the supply and installation of temperature-controlled wine display cabinets which can be placed in any part of a building and require no plumbing or drainage. Our stunning and unique range includes contemporary & traditional styles with beautiful LED lighting, self-contained, temperaturecontrolled walk-in wine rooms for 990-4000+ bottles and wine display cabinets with 4 glass walls and LED lighting in all four Visit our corners to create a stunning visual effect which you showroom, can walk around 360 degrees. call us or view online.
Wine Storage Solutions Ltd
Essex House, Cromwell Business Park, Banbury Road, Chipping Norton OX7 SSR
www.winess.co.uk
The brief was simple – quality, reliability and style.
The development of the Vin Garde range’s single-weld refrigeration system has gone a long way to ensuring top performance and
NO PLUMBING OR DRAINAGE REQUIRED, COMPLETELY SELF-CONTAINED
Tel: 01608 645083
Wine Storage Solutions Ltd was established in March 2005, to find and develop the perfect temperature and humidity-controlled wine coolers and fridges for my friends’ and my own wine collections.
Email: info@winess.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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.
HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further,
providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.
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
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How Hotels Can Really Profit From Sustainability Hotels are continually fighting with their competition to offer the most affordable rates, the best amenities, and the most outstanding guest services — all while making a profit. Now more than ever green, or sustainable tourism is becoming a deciding factor when choosing a holiday. For the hotel industry this means achieving a sustainable business model that can offer considerable marketing advantage. But what if we took this activity and reclaimed valuable indoor space to provide for additional or larger rooms, or extend dining space? And what if you could also improve building services and reduce operational costs? From boutique to national chains,
Adveco specialises in creating bespoke hot water and heating applications for the hotel industry that leverages all the advantages of renewable technologies, from air source heat pumps, and solar thermal to heat recovery. We can also smartly combine these with existing gasfired systems or new all electric appliances to drive sustainability and greater efficiency to support improved guest amenities while reducing both CO emissions and operational costs. This can all be brought together in prefabricated structures that relocate heating and hot water plant to ‘dead spaces’ such as yards, alleys and in particular roof tops to maximise space and profit. https://systems.adveco.co/
Mayfair Contract Furniture
can also competitively fulfil a wide range of bespoke orders to suit your personal requirements. Not just a supplier; We understand that from time to We supply contract grade commercial furniture to the time hospitality and leisure establishments like to give hospitality & leisure industries. With over forty years of themselves a fresh new look. That's why not only do we experience in the hospitality industry, we are passionate supply contract furniture, but when it's time for your about supplying the finest quality products. We establishment to go through a refurbishment deliver to all areas of the United Kingdom, we also offer a complete clearance service. Ireland and Europe and export our products We'll organise everything from a suitable worldwide. time and date, professional clearance staff We keep in stock a huge variety of New to remove contract furniture whether fitcontract furniture including tables & chairs, ted or unfitted, and logistics. lounge / lobby furniture, & hotel bedroom Contact 01733 310 115, email: furniture ready for immediate dispatch. sales@mayfairfurniture.co.uk or visit In addition to this as a direct importer we www.mayfairfurniture.co.uk
Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We
undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment
Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.
CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers. We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock
We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.
Trust CEMCO for commercial catering dishwasher servicing!
Call us now, on 01202 377205 for a free quote to repair your dishwasher
www.cemcoltd.co.uk
Sun. Shade. Shelter.
OUTDOOR LIVING PODTM - CONDUIT CLUB - MAYFAIR |
ALL WEA WEATHER ATHER A THER | TERRACE COVERINGS W aterproof fabric or aluminium louver ed rroofs oofs Waterproof louvered Effortless control Ef fortless motorised rremote emote contr ol operation force)* Wind rresistant esistant upto Beaufort 12 (hurricane for ce)* infra-red Optional LED lighting & infra-r ed heating 5 year guarantee for peace of mind Make the most of your outdoor space with our innovative retractable retractable awnings and aluminium pergolas that provide shelter,, provide flexible shade and shelter allowing your clients to enjoy the alfr alfresco esco experience come sun, wind, rain or even snow snow..
t 0344 800 1947 e info@cbsolarshading.co.uk w cbsolarshading.co.uk/commer cbsolarshading.co.uk/commercial cial *Wind resistance resistance based on our louver louvered ed rroof oof Outdoor Living PodsTM
CUBA PATIO AWNING - THE OAKSMERE - SUFFOLK |
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How To Weather-Proof Your Commercial Outdoor Space Ready For The Winter at the touch of a button, they can be susceptible to damage from high winds. Modern pergolas with either sliding fabric or rotating aluminium louvered roofs and sides offer a more pragmatic solution, providing protection from heavy rain, gale force winds and even snow.
FEATURES Since the easing of the lockdown restrictions back in July, the hospitality sector has pulled out all the stops to welcome us back with open arms. The ‘Eat Out to Help Out’ government scheme enabled us to dine out at a discounted rate, but as the British summer comes to an end, many temporary outdoor covers including brollies, parasols and pop-up marquees are showing the strain and are unlikely to survive the less clement weather the next few months will bring. As the COVID-19 restrictions don’t seem to be easing any time soon, now is the ideal time for restaurants and hotels to look into weather-proofing their outdoor dining areas for the long term. Investing wisely in the right terrace coverings for your outdoor space can help keep your business going through the colder months.
The framework of any terrace covering should ideally be manufactured from powder coated aluminium, as this super-strong, corrosion resistant and highly durable material can survive the knocks and bumps of bustling environments.
OPERATION
AWNINGS, LOUVERED PERGOLAS & EXTERNAL BLINDS As we transition into autumn/winter, many commercial establishments are realising how important their outdoor space is. Due to the current social distancing rules, indoor seating options have been hugely restricted and a more robust solution for the winter period is now required. It is likely that the more temporary covers such as brollies and parasols won’t stand up to adverse conditions and although retractable awnings can protect and shelter customers from sun, shade and light rain showers
No matter the type of outdoor fabric canopy used within your commercial space, it is more likely to stand the test of time if manufactured from acrylic fibres – one of the highest quality materials currently available for use within these types of products. Fit for purpose and dimensionally stable, acrylic will not warp or stretch when under tension. In addition to this, the material will not fade due to the solution dye that impregnates the colour right through to the core of the yarn. Despite this, the material should still be treated with a nano tech coating such as TEXgard, an invisible protective shield embedded into the fibre that essentially generates a self-clean effect by preventing dirt and debris from settling, whilst also repelling water. The latest generation of acrylic, CBA (Clean, Brilliant Acrylic), ensures up to 50% less dirt adhesion in comparison to regular acrylic.
A minimum of two hi-tensile tear resistant stainlesssteel cables that tension twin heavy duty double coiled springs are essential if using folding arms on retractable awnings. This ensures the fabric is under optimum tension, staying crisp and taut and able to withstand gusts of wind. For exposed locations, having folding arms with double the quantity of cables will offer increased wind resistance and tension.
FABRICS
As the default mechanism within most outdoor canopies, motorised operation allows for consistent movement as well as an effortless extension and retraction process, subsequently lengthening the lifecycle of your product as a result. Integrated motors safeguard against exposure to the elements, whilst secure rolling codes and frequency guarantees no interference. Intelligent sensors (in particular wind protection sensors) are highly recommended as once incorporated into the install, they can allow for closure of the product when left unattended. As a potentially sizeable investment, adequate research around the most suitable all-weather canopy system (as well as the installation company) goes without saying. Your chosen specialist should boast a wealth of experience within their field, provide a range of solutions for your application and finally be open to your specific
Hospitality Partnership Between Harrison Spinks and The Fine Bedding Company The perfect partnership of two heritage brands, Harrison Spinks Hospitality and The Fine Bedding Company are collaborating to offer hoteliers a full package and guests the best possible sleep experience. Passionate about sleep and specialists in their own fields; Harrison Spinks have been handcrafting luxury mattresses since 1840, while The Fine Bedding Company have been manufacturing pillows, duvets and mattress protectors for over 100 years. Alike in their values, both these family businesses have innovation, sustainability and quality craftsmanship at their core and in every step of their manufacturing process, with unrivalled expertise in what makes a great night’s sleep.
This partnership emphasizes the importance of the whole sleep package and everything that affects a guests sleep experience; from the mattress to pillows and duvets. Dedicated hospitality web pages on each brand’s websites will allow hoteliers to discover a range of full sleep packages; products from each brand that work in harmony with each other to create the perfect sleep experience for your guests. With each brands sale teams offering recommendations to their respective customers. To discover more please visit: www.harrisonspinks.co.uk/hospitality and www.finebeddinghotels.co.uk/
requirements and budget. Wherever possible, choose a supplier that manufactures its products in the UK. Should anything go wrong, you can rest assured that it will be resolved quickly. Also, with an authentic ‘Made in Britain’ product, outstanding quality is usually guaranteed, and lead times are typically significantly shorter. Stuart Dantzic Managing Director, Caribbean Blinds www.cbsolarshading.co.uk or see the advert on the facing page.
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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
Square One Interiors
Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was
also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design. Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space! For more information visit www.squareoneinteriors.co.uk
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Design and Refit AMEREX Kitchen Protection
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The AMEREX® Kitchen Protection (KP) fire suppression system is already a staple in commercial kitchens around the world. Amerex innovations make it an easy choice to meet code requirements, keep people and property safe with a dependable system, and give restaurant owners and operators unparalleled ease of use and maintenance for years to come. Plus, Amerex’s KP system meets the rigorous UL 300 standard for fire testing of fire extinguishing systems for protection of commercial cooking equipment required by NFPA guidelines. From fine dining to fast food chains, the Amerex KP system fire has the components to meet your clients’ needs.
KP offers two appliance protection configurations — Appliance Specific, where the appliance location is fixed, and Zone Defense, an overlapping protection configuration that allows kitchen appliances to be moved or replaced without having to move system discharge nozzles. Zone Defense future-proofs the kitchen design and allows restaurants to adapt to changing consumer tastes or business conditions without repiping the fire system. KP offers three different fire detection methods — standard thermal link detection or one of two linear heat detection options, pneumatic heat sensitive tubing or electrical linear heat detection. Contact Amerex at www.amerexfire.eu
Zone Defense means we’ve got you covered.
CambridgeStyle Canopies Our product range includes:
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.
• 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:
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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 generates a great flow for customers and
staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.
Sims - The First Port Of Call For Banquette Seating
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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” 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
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Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment. Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling
If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit www.contractfurniture.co.uk
Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trolleys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restaurant to the splendid 3 to 5 star hotels, resorts and Residential homes.
Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call. Freephone: 0800 917 7943 www.euroservice-uk.com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
sales@euroservice-uk.com
Freephone: 0800 917 7943 www.euroservice-uk.com sales@euroservice-uk.com
Manufactured in the UK
B351N
CHC01
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CHM06
CELEBRATING 40 YEARS IN THE TROLLEY WORLD 10% discount with the code 40TC
CHM06L
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www.euroservice-uk.com
W2PAT
W2RT
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Changes to the IR35 Rules Explained compliance, it’s important to familiarise yourself with the new rules and adjust your existing processes where necessary. How we arrived at this point Previously, contractors and the client company using them were able to enjoy significant tax advantages by providing their services to an organisation via an intermediary, usually a personal service company (PSC). However, HMRC ruled that PSCs were being used as tax avoidance vehicles, and so in 2000, they implemented the off payroll working rules (IR35), which were designed to address ‘disguised’ employees. Fast forward seven years to 2017, and the IR35 rules were amended to make public sector organisations responsible for determining the employment status of those they contacted via PSCs and for paying the income tax and NIC for those deemed to be employees. From 6 April, this requirement is being extended to large and mediumsized businesses in the private sector.
WHAT NOW FOR EMPLOYERS? With the new IR35 rules expected to change how businesses engage and enlist the support of contractors and freelancers, Claire HalleSmith, partner at law firm Wright Hassall (www.wrighthassall.co.uk), explains what impact the rule changes will have and how businesses should prepare for it.
All client companies in the private sector will have to comply unless exempted by meeting at least two of the following criteria:
It’s not uncommon for businesses to seek additional support outside of their organisation, especially during busier periods when self-employed contractors, consultants and freelancers can help lighten the load for the permanent workforce.
• An annual turnover of less than £10.2m • Balance sheet total of less than £5.1m • Fewer than 50 employees Non-exempt organisations must determine the nature of the employment relationship they have with their contractors. This has proved key in several recent challenges brought by HMRC and the four main principles on which the relationship will typically be judged are:
However, if you are a contractor or client company with contractors on your books, the new IR35 rule changes introduced from 6 April 2021 will have a significant impact on the way such services are purchased. To ensure
1. Control: what control do you have over the contractor (e.g. what, how, when and where they work)? 2. Substitution: can the contractor substitute a suitably qualified person to act in
their place? 3. Financial risk: how much financial risk is borne by the contractor? 4. Mutuality of obligation: are you obliged to give the contractor work and are they obliged to accept any work you give them? (The HMRC online test to check employment status, CEST, does not consider Mutuality of Obligation, assuming that it exists in every contractor engagement). Having assessed the employment status of their contractors, the organisation must issue them a ‘Status Determination Statement’ (SDS) which confirms whether the contractor is genuinely self-employed or now considered an employee, giving reasons for the determination. HMRC will deem the client company liable for tax and NI contributions until the contractor (and agency or other organisation that contracts with the client company) is told of the status determination and reasons for it. When the contractor is deemed to have employee status, subject to tax and NI contributions, both parties will need to consider how to deal with the additional tax cost. Companies must ensure their systems are structured appropriately for IR35 and create a system for addressing any challenges raised by contractors in terms of the employment status determination, with legal advice a helpful step in getting things right.
DRAWING THE RIGHT CONCLUSION For organisations that actively employ the services of freelancers and contractors, and those people currently providing such services, it’s important to review the terms of any existing engagements, so you can ensure compliance once the new rules come in to play. Until they tell the contractor and the person the contractor contracts with, of its determination and reason for it, then they are liable for tax and NI contributions. HMRC shows no sign of softening its stance towards those it suspects of tax avoidance and it will be learning from experience to improve its future success rate in court. Do not be tempted to bypass IR35 by other means and treat any advice to implement a tax avoidance scheme with considerable caution, as most do not work and do not have HMRC’s blessing.
Meet Tia, from Waitress to Care Team Leader in Just 6 months! I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted. I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.
The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home. Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times. Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months. Search our vacancies and find out more about Care UK at careers.careuk.com or email rcs.recruitment@careuk.com
October-December 2020 Guy Simmonds Market Update Stephen Taylor, Managing Director of Guy Simmonds, comments upon the hospitality property and pub leasehold and freehold market at Guy Simmonds, in the new unprecedented, deadly Covid19 pandemic era, with continuing/increasing Autumn and Winter 2020 prevalence. This includes the further and damaging full month minimum period of national hospitality closures, provisionally ending on December 2nd. Many in the hospitality industry feel the industry (which has invested heavily in measures and equipment to protect the public from Covid19) is unfairly taking the brunt of damaging Government measures, especially since they argue the incidence and transmission of deadly Covid19 is much lower, compared with other sectors. Where possible, many in the hospitality industry will adapt and provide a takeaway/delivery service to help their survival and cash flow crisis, whilst providing a welcome service to the local community. One aspect we can all agree upon, is the late announcement of the further extended period (now until March 2021) of the Government furlough scheme, which is especially welcome in these desperate unprecedented times. At Guy Simmonds, we are still managing to sell a surprising number of freehold premises, create new free-of-tie leases (at our recommended sensible and sustainable rents) for our valued freeholder/retiring publican clients, and even having some success in assigning Pubco leases (albeit at very realistic premiums). We continue to fully market all businesses using our innovative and unique combination of websites, portals and generic domain names. We are making a relatively good number of appointments for prospective purchasers (always following/adhering and sending via email the evolving Government viewing guidelines
etc). Our valued prospective purchasers, cooperate and demonstrate their genuine intentions to acquire a suitable business by completing via email, a number of our relevant questions, including finance status, how soon they wish/are able to acquire a business, relevant experience, etc, prior to us arranging a formal appointment with our vendor clients for them to formally view the premises. We are finding that people from diverse backgrounds and professions are still looking to enter the licensed trade. Certainly, a freehold licensed business can often now be perceived as a relative bargain, especially when compared with the differently valued residential/domestic property market. The complete contrast between licensed businesses is highlighted and compounded by the now almost complete reluctance of banks/institutions to finance hospitality businesses, compared to the still buoyant residential/domestic house sector - whereby Banks/Building Societies/Lending Institutions continue to be prevalent in their desire to lend residentially and at very high ‘LTV’ (Loan to Value) levels. Fortunately, some relatively ‘cash rich’ (not relying upon borrowing) positive purchasers of freehold and leasehold hospitality businesses take a longer-term view. They are of the opinion that whilst the on-going Covid19 pandemic is dreadful and clearly adversely effecting the hospitality trade with a potential nightmare winter scenario looming - at some future point (probably if/when a successful vaccine is available and ‘rolled out’) the situation will undoubtedly improve and hopefully/eventually be overcome - maybe in 2021/2022. Obviously, the volume of sales in 2020 has decreased compared with the pre-Covid19 pandemic era, with sale prices usually also detrimentally effected. This is unfortunately a result of the awful year the hospitality industry is enduring, together with evolving, strict and further damag-
ing Government guidelines, together with the prevailing and complete future uncertainty. This has clearly been further exacerbated by the latest National Lockdown, resulting in the further complete closure of hospitality outlets from November 5th - December 2nd. Of course, the memory of the glorious summer weather and the opportunity to ‘cash in’ and maximise often large outside lawns and trading areas has now largely faded, with the harsh reality that most outlets will now be in a negative cash flow situation. Certainly, I completely empathise and understand the almost impossible evolving and completely uncertain future trading situation, which our beleaguered hospitality/pub operators are encountering. We are also of course completely conscious that the industry faces a potential nightmare winter scenario, following the minimum full month Lockdown/Closure period, in respect of both further potential damaging Government restrictions, together with the impending situation of mass redundancies. Since businesses are valued relating to turnover and profits, then all shrewd business owners and purchasers usually understand and accept that the related valuations and rents will usually also be effected. Providing vendors are very realistic and pragmatic with their expectations, then we are often managing to successfully conclude transactions. Indeed, we have a healthy pipeline of freehold and leasehold businesses under offer, and with deposits taken with Solicitors instructed, ready to complete in the last quarter of 2020 and into next year 2021. We have successfully sold in the past few months to date a pleasing number of freehold and leasehold businesses (see photos and names for examples). These range from low/medium cost of entry leases, up to a freehold licensed business we have just sold for in EXCESS OF £1 MILLION POUNDS. We also have our loyal retained buying clients who continue to selectively seek freehold licensed
property/pubs/hotel to purchase, with the aim of Guy Simmonds advising upon creating a new freeof-tie lease and finding them a suitable lessee for sensible rental income (this is our Guy Simmonds speciality, with enduring success for over 30 years). We can advise upon these speciality leases from personal, long-term experience, since I have owned several freehold licensed premises over the past 30 years, whereby I have created sustainable and still current free-of-tie leases. We can also recommend specialist commercial solicitors if necessary, to help our valued freeholder clients in creating these leases, following our rental guidelines and ‘Heads of Terms’ etc. If you are looking to sell a freehold licensed property, or looking to engage our expertise in creating a new correctly valued, free-of-tie lease and us finding you a suitable tenant for sustainable rental income etc then please contact me by email. We also have purchasers seeking freehold premises (whether still trading or having ceased trading) with the potential or already having ‘change of use’ to residential/development etc... Again, due to recent sales, we also welcome additional vendors wanting to try to sell/assign their existing leases at very realistic premiums/asking prices. We will of course formulate and professionally advise upon current market valuations on request, subject to us being provided with annual verified historic trading accounts, together with up to present date monthly turnover figures for 2020. We look forward to hearing from all prospective freehold and leasehold vendors and continuing to being of assistance in these immensely difficult unprecedented times, which affect all of us in the severely afflicted but ever resilient hospitality sector. Unfortunately, one aspect we can all be sure of, is that the only certainty is continued uncertainty...” Best wishes. Stephen Taylor. Managing Director Guy Simmonds. Contact sales@guysimmonds.co.uk
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Oceans Restaurant on the Market Price Recently Reduced: Character This licenced restaurant & bar has built up a superb reputation during the time it has been trading with strong local repeat trade which is hugely boosted by tourists through the holiday seasons. The restaurant is operated by a manager, head chef, 2nd chef and 3 full time staff. In addition there is a pool of 10 staff for the busier times. The owner oversees the day to day running. The premises have become very popular for private functions including weddings. For functions, the seating can be increased to 50. Bettesworths are marketing the leasehold interest at an asking price of £125,000 to include the trade inventory and goodwill. We have been informed the premises is available on a 10 year lease from 2016 at a rent of £20,000 per annum plus an annual maintenance charge of circa £1,600 per annum.
Leading South West Commercial Estate Agents, Bettesworths are delighted to be marketing a stunning award winning restaurant in an idyllic location in the South Hams. Oceans Restaurant is located close to Salcombe on Bolberry Down, a National Trust Area of Outstanding Natural Beauty. Oceans Restaurant & Bar forms part of a purposebuilt development including 11 holiday homes. The development was completed in 2016 and has been built to a high specification and beautifully finished. This south facing premises is decorated in a modern Urban Rustic style, has a well-equipped commercial kitchen and offers internal seating for 44 and Al Fresco seating for 24.
Genevieve Stringer, who leads the catering department commented, ‘The location of this award winning restaurant offers uninterrupted views across Bigbury Bay, Burgh Island and Thurlestone making this the perfect location for enjoying this idyllic setting. Oceans Restaurant certainly has the ‘WOW’ factor, affording the new owner/operator a wonderful opportunity to work in such a glorious location. We expect interest to be high’. Visit www.bettesworths.co.uk for further details.
Somerset Country Village Freehouse
Property specialists Stonesmith are delighted to be marketing the sale of the freehold of The Green Dragon - the only pub in the pretty South Somerset village of Combe St Nicholas. Located in lovely countryside, not far from the Blackdown Hills, this Area of Outstanding Natural Beauty, boasts miles and miles of paths popular for walking, cycling and horse riding. The Green Dragon is a substantial and deceptively spacious character village inn with origins dating back around 400 years. This traditional stone built freehouse is well presented throughout and provides extensive trade areas and spacious family sized owner’s accommodation. This spacious country village pub briefly comprises: - Main Bar (24+), Restaurant (38+), Commercial Kitchen and 4 Double Bedroom (1 EnSuite) Owner’s Accommodation. Externally, the property benefits from a Customer Car
Park with space for 26 vehicles, and various useful Outbuildings and Seating Areas. The Green Dragon is a well-regarded country village freehouse, providing locally sourced and freshly produced food, quality ales and wines, within a deceptively spacious character property. This quality village public house is well presented throughout and benefits from established reputation and year-round regular repeat trade, with an impressive local following. This trade is boosted by year round visitors to the area and destination trade from the surrounding villages and towns. The Green Dragon has its own website, www.thegreendragoncombe.co.uk The freehold business is on the market for a recently reduced asking price of £395,000. Full property details are available on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
Weekly Figures Analysis & Reporting Service from David Hunter 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.
T H E W E S T C O U N T RY S P E C I A L I S T S
NR EXETER CITY CENTRE Well Presented & Fully Equipped Licensed Restaurant Prime Trading Position Close to Exeter City Centre Split Level Restaurant (46) & Commercial Kitchen 3 Double Bedroom Owner’s Maisonette Excellent Opportunity Offering Tremendous Potential
LH £30,000
2121
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
2117
SOMERSET VILLAGE Substantial 17th Century Former Farmhouse Refurbished To An Extremely High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna, Hot Tub, Gardens & Private Parking
FH £395,000
4802
SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bed Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B
FH £799,950
6007
FH £549,950
6009
TAUNTON TOWN CENTRE Modern Licensed Café & Restaurant Dining Area (45+) & Outside Seating (32) Fully Equipped & Ready To Trade Impressive Business Opportunity All Serious Offers Considered
LH £25,000
2040
AG SA RE LE ED
LH £75,000
NORTH DEVON Award Winning Freehouse & Restaurant Recently Refurbished & Established For 30 Years Bar/Restaurant Area (86) & Function Rooms (50) Significant & Impressive Levels Of Trade Spacious Owner’s/Managers Apartment
BATH CITY CENTRE Renowned & Award Winning Restaurant Prestigious City Centre Trading Position Sales Consistently In Excess of £1Million Exceptionally Strong Net Profits Outstanding Business Opportunity
LH £95,000
2120
EXETER CITY CENTRE Impressive & Extremely Well Presented Guest House 9 Letting Bedrooms & Owner’s Accommodation Easy to Run & Trading On Room Only Basis Impressive Levels Of Trade & Excellent Profits Tremendous Potential For New Owners
FH £660,000
THINKING OF SELLING? CALL FOR A FREE VALUATION
6008
NORTH DEVON COAST Profitable & Well Established Daytime Only Cafe Situated Beside The Picturesque Harbour Of Lynmouth 24 Covers Inside & External Seating For 12 Extremely Popular Takeaway Service Well Established Business With Impressive Levels Of Trade
LH £39,950
2118
01392 201262 www.stonesmith.co.uk
RESPONSIBLE FISHING SINCE 1976
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