Issue 38
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Three Quarters of England Now in Tier 4 Lockdown
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Vast parts of the country including the Midlands, North East, parts of the North West and parts of the South West entered the toughest restrictions from 12.01am on New Year’s Eve, Health Secretary Matt Hancock announced, which will result in 44.1million people or 78% of England placed in Tier 4, paralleling the rules in the November lockdown. Another 12.2 million (22%) will be in Tier 3, which will force pubs and restaurants to close to the public, offering takeaway only. Only 20,000 people in the Isles of Scilly will remain in Tier 1, with no one in Tier 2. Addressing the House of Commons Mr Hancock said: ‘Almost all of the country are going to be in
Tiers 3 and 4. I am afraid it is absolutely necessary because of the numbers we have seen.’ Referring to rapidly increasing infections attributed to a variant strain of Covid, Mr Hancock said: ‘Sharply rising cases and the hospitalisations that follow demonstrate the need to act where the virus is spreading.’ He said the majority of new cases recorded yesterday ‘are believed to be the new variant’.
under the top two brackets. “Even in most areas not moving into Tier 4, cases are rising too, and it is therefore necessary to apply Tier 3 measures more broadly too – including in Liverpool and North Yorkshire,’ he said. “The rest of Yorkshire remains in Tier 3. These changes will take effect from 00:01 tomorrow morning.
Mr Hancock added: ‘Unfortunately, this new variant is now spreading across most of England and cases are doubling fast.
“The new variant means that three quarters of the population are now going to be in Tier 4 and almost all of the country in Tiers 3 and 4.
‘It is therefore necessary to apply Tier 4 measures to a wider area, including the remaining parts of the South East, as well as large parts of the Midlands, the North West, the North East and the South West.’
“And I know that Tier 3 and 4 measures place a significant burden on people, and especially on businesses affected, but I am afraid it is absolutely necessary because of the number of cases that we’ve seen.’
Mr Hancock said almost all the country will be
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CLH Digital
Issue 38
Editor's Viewpoint
Welcome to the latest issue of CLH DIGITAL What extraordinarily ludicrous times we live in! 24 hours before the hospitality and licenced on-trades' busiest evening, the government announced that it is putting 75% of England into a Tier 4 lockdown. I saw a very appropriate image several weeks ago online (we don't have the copyright unfortunately to reproduce ) but the gist was this:
EDITOR
Peter Adams
There were caricatures of government ministers, government advisors and media broadcasters all standing comfortably aboard a ship entitled “HMS Safejobs”, At the bow off the ship was a well-known government advisor with a megaphone shouting, "Remember we are all in this together."
And in the water were people wearing life jackets with titles of various sectors on the back begging for a lifeline. I am sure those of you reading this know exactly how that feels. I spent 18 years working in front-line hospitality operations, in hotels, pubs, then running my own wine bar restaurant for eight years. I have said before those eight years were back in the late 80s to the mid-90s, during a time of recession and extremely high interest rates, Frankly I considered it an achievement that my business did not fold and I did eventually sell it for a profit. I can only imagine what it must be like to be in operations now! Every single pub and restaurant in the nation will be closed on New Year's Eve save for the Isles of Scilly. Businesses forced to close less than 24 hours notice. I am staggered to think people in positions of authority can treat businesses in such a contemptuous manner and believe that in months to come we can all pick up where we left off. I do respect the call for industry support. However, there will come a point in the future when no matter what support the sector is given the damage will be irreparable a point of no return! I am also old enough and wise enough to know that eventually the government will run out of other people’s money if it continues to pledge support and at the same time close down the economy, so that money is flowing out, but nothing is flowing in. Wetherspoon chairman Tim Martin and Night Time Economy Adviser Sasha Lord see the bigger picture and are not afraid to say so which I find absolutely refreshing. Tim Martin has been taking on the government and its advisors and has repeatedly criticized the lockdowns the closing of the economy and questioned the data. It is refreshing again to see him stick to his guns when he was “asked to correct a press
release” he had previously issued. Not only did he refuse, he doubled down and reiterated the points he had made previously. I particularly enjoyed the quote, “As someone or running a business I, and others doing similar jobs, I'm used to the offer of expert advice from very highly qualified people. Some of the advice is very good but it's often terrible. Unfortunately, the government appears unable to tell the difference- and it has chosen to follow the advice of those who have the least credible record." Earlier this year Sasha Lord led proceedings against the government over the Tier 3 closure of hospitality, In October he announced a judicial review had begun into the legality of implementing emergency restrictions on the hospitality sector without evidence it would bring down transmissions of COVID-19 . And it was interesting to see an update a few days ago he asked the government to disclose their equality impact assessment report, only to find they then asked him to sign a gagging clause before releasing it. Needless to say he has refused and this calling for transparency and clarity. It is refreshing to see parts of the industry now looking to take the government head on. I gather this current lockdown may last until February the 1st, after which I suspect we may see one or two weeks relaxation of restrictions (with the usual dire doomsday comments from the naysayers) after which they will call for yet another lockdown and we will be stuck in this “Groundhog Day” scenario indefinitely. This cannot be allowed to happen. There will be no industry left at this rate and I think it is time we began to throw support behind people, businesses and organisations who are not just calling for support, but questioning the advice, the data and the lockdowns themselves and calling for a reversal of policy. Please do share your views with us well very keen to get them out in the public domain, in print, online and via social media, And please do follow is on Twitter!! We are trying to increase our following and the more the merrier! And, if you are a pub, bar or restaurant that would like to be added to receive a printed copy of CLH News we are free of charge to qualifying businesses, so no subscription fee! Just email us edit@catererlicensee.com And do share your news and views with us too. We are, we like to think, “a voice of reason in a time of turmoil”! Totally subdued, I know but we all here at CLH NEWS we'll take this opportunity best wishes for New Year and we very much hope the 2021 will be nothing like 2020!
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Three Quarters of England Now in Tier 4 Lockdown Issue 38
Commenting on the announcement UKHospitality Chief Executive Kate Nicholls said: “From tonight (December 30), nearly all of England will be in tiers 3 or 4, with hospitality returned to the conditions at the end of March – effectively shut down. We have consistently pleaded for the Government to reassure hospitality businesses and allow them to plan for survival, by announcing an extension to the 5% VAT rate and to the business rates holiday, and to urgently detail new support grants. Without these steps, businesses cannot plan for any future at all, meaning hundreds of thousands of job losses. “With the vast majority of the country’s hospitality now unable to trade, we cannot deliver this message to Government loudly enough. The sector has suffered more than any other under Covid and without urgent action we will witness a hospitality bloodbath, losing thousands of venues for good.” Social media was flooded with businesses expressing their dismay , The Hovingham Inn In Yorkshire said “to say we are dejected is an understatement . I realise many will be feeling exactly the same. Why did they have to wait until the last minute? So much work and stock purchased for nothing. We simply cannot keep
absorbing these mass losses” The Corner House Grill in York said, “Absolutely disgraceful our government is. So much stuck, preparation and our time for nothing. Losses losses and losses thanks to Boris and his team mates” The areas joining tier 4 from New Years Eve are: • Leicester City • Leicestershire (Oadby and Wigston, Harborough, Hinckley and Bosworth, Blaby, Charnwood, North West Leicestershire, Melton) • Lincolnshire (City of Lincoln, Boston, South Kesteven, West Lindsey, North Kesteven, South Holland, East Lindsey) • Northamptonshire (Corby, Daventry, East Northamptonshire, Kettering, Northampton, South Northamptonshire, Wellingborough) • Derby and Derbyshire (Derby, Amber Valley, South Derbyshire, Bolsover, North East Derbyshire, Chesterfield, Erewash, Derbyshire Dales, High Peak) • Nottingham and Nottinghamshire (Gedling, Ashfield, Mansfield, Rushcliffe, Bassetlaw, Newark and Sherwood, Nottinghamshire, Broxtowe) • Birmingham and Black Country (Dudley, Birmingham, Sandwell, Walsall, Wolverhampton) • Coventry
• Solihull • Warwickshire (Rugby, Nuneaton and Bedworth, Warwick, North Warwickshire, Stratford-upon-Avon) • Staffordshire and Stoke-on-Trent (East Staffordshire, Stafford, South Staffordshire, Cannock Chase, Lichfield, Staffordshire Moorlands, Newcastle under Lyme, Tamworth, Stoke-on-Trent) • Lancashire (Burnley, Pendle, Blackburn with Darwen, Ribble Valley, Blackpool, Preston, Hyndburn, Chorley, Fylde, Lancaster, Rossendale, South Ribble, West Lancashire, Wyre) • Cheshire and Warrington (Cheshire East, Cheshire West and Chester, Warrington) • Cumbria (Eden, Carlisle, South Lakeland, Barrow-inFurness, Copeland, Allerdale) • Greater Manchester (Bolton, Bury, Manchester, Oldham, Rochdale, Salford, Stockport, Tameside, Trafford, Wigan) • Tees Valley (Darlington, Hartlepool, Middlesbrough, Redcar and Cleveland, Stockton-on-Tees ) • North East (County Durham, Gateshead, Newcastleupon-Tyne, North Tyneside, Northumberland, South Tyneside, Sunderland) • Gloucestershire (Gloucester, Forest of Dean, Cotswolds, Tewkesbury, Stroud, Cheltenham) • Somerset Council (Mendip, Sedgemoor, Somerset West
When sites in England, Scotland and Wales are combined, the Market Recovery Monitor shows that 72,000 are now either not permitted to trade at all or unable to serve alcohol on their premises—roughly two thirds of Britain’s total of 110,000. With nearly half of the remaining sites unlikely to be viable under the varying restrictions, CGA estimates that only around 20,000 sites may be capable of trading for anything other than deliveries and takeaways in the run-up to Christmas—less than a fifth of Britain’s total.
Fewer than one in five of Britain’s licensed premises were able and viable to welcome guests inside after the toughening of restrictions the CGA estimates. CGA’s ongoing Market Recovery Monitor with AlixPartners, based on data from Outlet Index, shows that some 59,000 sites in England—nearly two in three—are now located in Tier 3 areas, where hospitality venues must stay closed except for takeaways and deliveries. It is a dramatic increase on the 37,000 sites in that tier before the government announced changes on December 17.
Another 33,000 licensed premises are in Tier 2 areas, where alcoholic drinks cannot be sold unless with substantial meals. Barely 2,000 of England’s licensed premises—fewer than one in 40—are now located in Tier 1 areas, where trading limits are lightest.
These figures show the catastrophic and still growing impacts of restrictions on hospitality’s ability to trade,” says Karl Chessell, business unit director for hospitality operators and food, EMEA at CGA. “Tipping London and many other areas of England into Tier 3 is a hammer blow for operators, consumers and businesses right along the supply chain. Trading in Tier 2 is little easier, and for pubs and bars that depend on drinks sales, the limits effectively spell lockdown.
Trading at a viable level is equally difficult in Scotland, where around 7,400 licensed premises—three quarters of the total—are in areas with early closing and a ban on alcoholic drinks sales on the premises. In Wales, all venues are now subject to similar restrictions.
With trading in Scotland and Wales made just as tough in recent weeks, it is sadly going to be the bleakest of Christmases for the sector. Urgent and sustained financial support is essential if many of the venues that have been forced to shut this week do not remain closed for good.”
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and Taunton, South Somerset) Swindon Bournemouth, Christchurch and Poole Isle of Wight New Forest The areas joining tier 3 are: • Rutland • Shropshire and Telford & Wrekin • Worcestershire (Bromsgrove, Malvern Hills, Redditch, Worcester, Wychavon, Wyre Forest) • Herefordshire • Liverpool City Region (Halton, Knowsley, Liverpool, Sefton, Wirral, St Helens) • York & North Yorkshire (Scarborough, Hambleton, Richmondshire, Selby, Craven, Ryedale, Harrogate, City of York) • Bath and North East Somerset • Devon, Plymouth, Torbay (East Devon, Exeter, Mid Devon, North Devon, South Hams, Teignbridge, Torridge, West Devon, Plymouth, Torbay) • Cornwall • Dorset • Wiltshire https://www.gov.uk/guidance/local-restriction-tiers-whatyou-need-to-know • MICROWAVES • EXTRACTION CANOPIES •
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Fewer Than 1 in 5 Venues Welcomed Guests This Christmas
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CLH Digital
TOASTERS • STAINLESS STEEL SINKS & TABLING
How The UK Hospitality Is Going To Cope Up With The New Coronavirus Strain 4
CLH Digital
Issue 38
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)
areas are now under new Tier 4 restrictions, with pubs, gyms and leisure centres all to remain closed, eventually cancelling Christmas which contributes up to 40% of annual profits. According to the official records, in London, of the total infections reported in the second week of December, 62 per cent were due to the new strain as compared to 28 per cent three weeks earlier.
ECONOMIC GROWTH AND HOSPITALITY The situation was grim for most sectors. But the hospitality sector was thrown into disarray when the first lockdown was announced in March. And since then, the sector has not seen much revival. The sector is very significant in the UK economy as it is the third largest industry and accounts for 10 per cent of all employment and have contributed over £130 billion to the economy, resulting in £38bn taxation in 2018-19.
All is not well for the UK hospitality. The hopes that emerged with the vaccine approval and mass inoculation have faced a real challenge with the emergence of the new SARS-CoV-2 variant -- VUI-202012/01. The new virus variant is being held responsible for the recent surge in Covid-19 cases in South and East England. The SARS-CoV-2 variant is the result of multiple mutations and is said to be more transmissible than previous variants, capable of spreading almost 70 per cent faster. This is what is making the hospitality industry more nervous. The already struggling industry is going to face one of the worst festive seasons ever. The new development is going to derail all the efforts planned by the industry to revive with the sector from the year-long destruction. The government has imposed strict restrictions, and London and nearby
As per the Office for National Statistics data, while the monthly GDP grew by 0.4 per cent in October, the hospitality sector slumped by 14.4 per cent the same month, expanding their fall of 8.3 per cent in September. There was an 11.5 per cent decline in the overall food and beverage services growth; all its components, pubs, restaurants, canteens, cafés, catering and takeaways were severely impacted. Hotels and accommodation also showed 21.2 per cent growth decline for the month of October. If we go by the ONS estimations, the industry was 31.8 per cent below its February 2020 level during the month. The situation did not improve after the second lockdown as the government imposed Tier 3 restrictions on restaurants and bars.
WHAT’S NEXT
The November growth figures are undoubtedly going to show a considerable decline, as the nation was under the lockdown, now with this latest development the December GDP numbers will also present a dismal show. Kate Nicholls, the chief of UKHospitality, describing the restrictions on the sector as the harshest had said that it had halved the whole country’s economic growth and the government should consider before putting more areas under higher restrictions. The new strain fear has again impacted the domestic and international business prospect as the country remains cut-off from the majority of Europe right now with the nation now emerging as a global pariah. People were already facing troubles due to the port congestion in view of the probable no-deal Brexit and the ensuing end of the transition period. Now, this new development has led to the closure of international borders, which could result in food and supply shortages.
ROAD FROM HERE It’s not all despair and gloom. The positive thing is Public Health England has said that there is still no evidence that the new variant is more likely to cause severe disease or mortality. Most of the epidemiologists have said that the vaccine will still work on the new strain. So, we can expect a better environment in the New Year, and by mid2021, when a majority are inoculated, the confidence level can be expected to return to normal. Also, with some government support and Brexit trade deal clarity, an additional push to the sector can be expected, which would certainly start reflecting on the overall economy of the nation gradually.
‘Tub2Pub’ Campaign Launched To Raise Much-Needed Cash For Macmillan
Pub company Greene King is partnering with two specialist recycling businesses to turn hard-to-recycle plastic into much needed cash for Macmillan Cancer Support and is calling on the public to participate.
to offer this recycling facility to our customers but also to support Macmillan, which needs help more than ever following the huge gap in donations following the Covid 19 crisis.”
Consumers and businesses are being encouraged to drop off their used plastic confectionery and biscuit tubs at any of Greene King’s managed pubs, restaurants and hotels across the UK. The tubs will be taken to a specialist recycling facility and processed into granulated recycled plastic. Each tub equates to approximately eight pence and money is raised by selling the recycled plastics, with the profit going to Greene King’s charity partner, Macmillan Cancer Support.
“This is a great way of not just helping charity but also the environment”, says Peter Goodwin, co-cre8’s Co-founder.
Greene King is partnering with co-cre8; specialists in creating solutions for hardto-recycle materials and responsible for attracting large businesses to support the campaign and DCW Polymers, which will use its high-tech plastic reprocessing plant to shred and granulate the tubs ready for sale to manufacturers, in place of virgin plastic. Vance Fairman-Smith, Greene King’s supply chain director, said: “Earlier this year, we announced we were the first pub company to achieve the Carbon Trust’s Zero Waste to Landfill Standard, and we’re continually looking at how we can tackle waste and help the environment through recycling. We’re really excited to be able
“DCW Polymers successfully tested this scheme last year in Devon, with more than £1,200 raised for charity. Such was the appetite, we are now ready to take it nationwide and, together with the backing of Greene King, we hope turn it into an annual post-Christmas event”, added Peter. It is estimated that well over 100 million tubs of chocolates, sweets and biscuits are sold in the UK each year; with Christmas accounting for as much as forty per cent of all sales. These tubs are typically made from polypropylene; a hard plastic that is not always accepted by local authorities for recycling, resulting in it, instead, being incinerated or landfilled. Greene King will be accepting tubs between the 1 and 31 of January 2021. Since many areas of the UK are now subject to restrictions, customers can check the ‘PubHub’ guide to find out if their local Green King pub is open for business by visiting https://www.greeneking-pubs.co.uk/pubs-near-me
Beer Duty Tops £337m in December – Despite Covid Closing 85% of Pubs £337million was raised in beer duty on beer in December, despite 85 per cent of pubs unable to open their doors. The staggering sum for December alone is more than the entire annual duty bill in 19 other European countries, according to analysis by campaign group, Long Live The Local. It said the research highlights the level of UK beer duty in comparison to most other countries in Europe. British beer drinkers pay more than 54p in duty on every pint while in Spain and Germany the beer duty rates amount to just 5p per pint, which means the UK pays 11 times more. Only Finland and Ireland pay higher rates. Last year in total UK drinkers paid £401m in beer duty during December alone, but projections from the British Beer & Pub Association (BBPA) estimated the impact of covid-19 will reduce sales by 16% for the same month this year. Last year in total UK drinkers paid a colossal £401 million in beer duty during December alone, but forecasts from the British Beer and Pub Association estimate that the impact of Covid-19 will reduce sales by 16 per cent for the same month this year.
This is impacting on an industry already at breaking point following a devastating year of lockdown closures and severe trading restrictions to prevent the spread of Covid-19, with further restrictions introduced on Boxing Day and New Years Eve. The Long Live The Local campaign is calling on the UK government to cut beer duty in the spring Budget to help pubs and brewers recover from a devastating year that has taken many to the brink of permanent closure. BBPA chief executive Emma McClarkin said: “We need the UK government to help our great domestic brewing and pub sector just as governments in Europe support their precious brewing and hospitality sectors. The Budget in the spring provides an excellent opportunity for our government to show their support for the 2,000 breweries and 47,000 pubs in the UK. A significant cut in beer duty will go some way in helping them recover from a disastrous 2020.”
Issue 38
CLH Digital
5
Brits Come Together To Support Pubs Over Christmas Thousands of Brits took to social media to urge Government to better support pubs as part of the crossindustry #PubsMatter campaign. Over 500 tweets were sent to the PM in 48 hours urging him to relax restrictions on pubs over Christmas, and thousands of emails flooded MPs inboxes describing how integral the local pub is to the festive season. The #PubsMatter campaign was launched by a coalition of industry partners including the British Beer and Pub Association, British Institute of Innkeeping, the Campaign for Real Ale, the Society of Independent Brewers, the Independent Family Brewers of Britain and UKHospitality to remind politicians just how important pubs are to local communities across the UK ahead of the tier announcements. Unfortunately, Christmas rules remained unchanged and more pubs were forcibly closed across the country. A spokesperson for the campaign said: “Pubs and breweries across the UK hoping for some good news that would allow them to get some much-needed money through the tills this Christmas have been sorely disappointed. “The announcement that most of the country remained in Tier 2 or 3, with large parts of the East and South East joining London going into Tier 3, was
another devastating blow for the beer and pubs industry when they had hoped there was light at the end of the tunnel. “Ministers must recognise that local pubs are a force for good, bringing communities together and playing a key role in tackling loneliness and social isolation. Allowing a limited number of people to socialise safely in COVID-secure pubs in all tiers is vital not just for businesses – but also for our communities and to people’s mental wellbeing.” Despite the announced extension to the furlough scheme, the spokesperson argues that support does not go far enough to stop the widespread closure of the nation’s pubs, which is why #PubsMatter will launch again in the new year at the first opportunity to ease restrictions on the beleaguered trade. The spokesperson adds: “With even more pubs forced to shut for Christmas, now more than ever, we need a new, long-term, sector-specific financial support plan to make sure that otherwise-viable pubs, clubs and breweries up and down the country can survive into the new year without having to close down for good.” To find out more and see some highlights from the campaign, visit https://whypubsmatter.org.uk/
Night Time Economy Sector Has Lost All Confidence In The Government Strategy Against Covid Says NTIA
The night-time economy and hospitality sector “has lost all confidence in the government strategy against covid,” the Night Time Industries Association (NTIA) has said. Speaking after prime minister Boris Johnson brought in new tier four restrictions in London and parts of south east and eastern England, by the Prime Minister. NTIA says the night time economy and hospitality sectors are bearing the brunt of ill conceived, unsubstantiated restrictions and inadequate support. The sector has suffered horrendously since the start of the pandemic and will continue to suffer under these new measures. Michael Kill, CEO of the NTIA, says:“The Night Time Economy & Hospitality sector has lost all confidence in the Government strategy against Covid. The unrelenting closing and reopening of businesses is costing owners hundreds of thousands of pounds, and coupled with the erratic decision-making around
restrictions, is rapidly destroying the ability of the sector to bounce back.” “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 recognized only in lip-service, with insubstantial support measures to repay confidence in the sector.” “There is disbelief and anger amongst the sector that the Government did not foresee the impact of transmissions by keeping retail, education and other sectors open during such a delicate period within the crisis.” “If the Prime Minister wants the hardest-hit sectors to continue to support the Government in its Public Health strategy against Covid, then he must compensate the businesses fully for their losses, and deliver a robust exit strategy to regain industry confidence.”
Recognising The Valuable Role The Freelance Community Can Play In The Hospitality Industry 6
CLH Digital
Issue 38
By Johan de Jager, General Manager UK, Brigad (www.Brigad.co) Once again, the hospitality industry has been hit with further challenges to round off what has been a heart-wrenching year. The announcements that have followed the lifting of the country-wide lockdown in November have brought a massive blow to the sector, which was pining hopes on having least have three weeks of the festive season run-up to try and recoup some of the losses that have been made during 2020. Much of the country is now under the toughest levels of restrictions, meaning that hospitality venues can only offer takeaway. However, even venues in the lower tiers are being hit as guests from higher tiers have been forced to cancel festive getaways or visits, meaning that the industry as a whole is being penalised. This brings with it many issues for the industry to manage, but one area that has been and continues to be difficult to navigate is around the workforce. Employees of all types within hospitality have been subjected to uncertainty throughout the duration of the pandemic. The constant shifting of restrictions and resulting rules around operating have meant it has been incredibly tricky to plan for staff requirements. As the announcement earlier this month proved when London was moved from tier 2 to tier 3 with just a day’s notice, hospitality businesses and their staff have been at the mercy of the government for far too long. Ultimately, a venue doesn’t want to be spread too thinly meaning they aren’t able to meet customer demand, but alongside this, owners are also keeping a
close eye on revenue and outgoings. Understanding the role that the freelance community can offer the sector now more than ever will be important as we look towards 2021. While freelancing has been growing in recent years, with an estimated nearly 5 million people self-employed, some businesses remain wary of it. Yet, now is the time for the industry to look again and recognise how the freelance workforce could prove hugely valuable as the industry continues to navigate the challenges of COVID. With more workers looking towards what being self-employed could offer them, with many more likely to follow in this path as a result of the pandemic, hospitality operators are going to have access to a growing talent pool ready to fill skills gaps and specialisms in a team. Freelance workers provide flexibility to both business and the worker themselves, which when the rules around operating are shifting so often, can prove vital. Working with contractions means a venue is able to match the demand when needed to ensure revenue opportunities are maximised, but aren’t faced with the same labour costs or outgoings when there are fewer customers. While hospitality operators find themselves in different situations across the country as a result of the varied tiers in place, managing costs carefully will be a priority for all. Balancing outgoings with the needs of customers will be something all businesses will be trying to achieve, which the freelance community can truly support. Managed in the right way, with the correct protection in place for both businesses and workers, the freelance community could prove a vital resource in the coming few months. 2020 has been incredible tough on the hospitality industry, with further challenges still to come, but the adaptability, flexibility and skills that the self-employed workforce can offer should not be underestimated as the sector sets itself towards recovery.
Pubs Served At Least 39 Million Fewer Pints and 5 Million Fewer Christmas Dinners Over The Festive Period This Year consumer confidence will be hit further, leading to cancellations and greater financial woes for pubs and brewers
The British Beer & Pub Association revealed the figures behind what it expected to be the quietest Christmas on record for pubs, with 39 million fewer pints and 5 million fewer Christmas dinners enjoyed in pubs over the festive period from Christmas Eve to Boxing Day.
“As the heart of the community year-round, but especially at Christmas time, it is such a shame our pubs will be so quiet or closed this Christmas. After such a difficult and challenging year, we all deserve to make the most of the Christmas break with the chance to safely enjoy a drink with family and friends at our local. Especially as our pubs need all the support they can get right now.
From Christmas Eve to Boxing Day, the trade association had forecast that just 2.6 million pints and 830,000 Christmas dinners would be served in Britain’s pubs, though last weekend’s announcement will likely dampen these figures further with mass cancellations now almost inevitable. On a normal Christmas, it would usually expect as many as 41 million pints and 6 million Christmas dinners to be served.
“The Government has to recognise the damage that has been done, and do more to secure the future of pubs. That means grant support for pubs like those in Wales, which are as much as four times higher than for pubs in England facing similar restrictions. Failure by the Government to do this would be failing communities across the country whose local is vital to their wellbeing.”
On Christmas Day alone, a key trading day for pubs, the BBPA says it estimates at best just 200,000 Christmas dinners and 630,000 pints were served. Usually, it says, Christmas Day sales alone would exceed 1 million dinners and 10 million pints. The trade association said the stark figures show what impact the Government’s tier restrictions are having on pubs, strangling their ability to trade as viable businesses and survive. The recent review of tiers made a bad situation even worse, with 85% of British pubs now closed or unable to trade viably due to tier two and three restrictions. The need for an enhanced package of support for Britain’s pubs and brewers is now greater than ever with months of uncertainty ahead.
Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:
It also said it highlighted how Christmas just will not be the same for many people this year as they did not visit their local to celebrate it. As popular venues for Christmas parties and celebrations, pubs would
“This Christmas will be the quietest year on record for our pubs. The current restrictions were devastating enough but now with the introduction of tier four and a tightening of the rules over Christmas,
Are Kolltviet, licensee at the Chandos Arms in Colindale, said: usually be fully booked for the Christmas period with Christmas menus and festive beer selections already in place to give pub goers the Christmas experience you could only get at the local.
“All Christmas plans have gone out the window for us this year. We were hoping to reopen for some drinks at least, if possible, but even that isn’t going to happen. This will hit us hard financially as, like most pubs, Christmas is our busiest time of year. A normal December we would take on average £15000 a week, and serve 3000 customers over the course of the whole month, but this year none of that will happen. I feel for our regulars too; they’ve lost part of their Christmas tradition and with it, some much needed community spirit.”
PCA issues Recommendation Update on Star Pubs & Bars Investigation The Pubs Code Adjudicator (PCA) recently published the findings of its investigation into Star Pubs & Bars in which it found that Star had committed a total of 12 breaches with the result that it had frustrated the principles of the Pubs Code. As well as identifying how the company had offered stocking terms that had acted as a deterrent to tenants pursuing a free-of-tie tenancy, the PCA highlighted systemic corporate failures by Star in its approach to compliance. Following the investigation into Star, the PCA has: • Made 8 recommendations telling Star what they must do to make good the harm caused to tenants and to ensure that they comply with the Pubs Code (summarised below) • Said that it will require Star to publish a letter on its website to all its tenants explaining the findings in the investigation report, what Star will do in response to the recommendations and how these measures will affect tenants from a practical point of view • Imposed a £2 million financial penalty on Star Star were required to report to the PCA directly, within 6 weeks, with their proposed measures to comply with the recommendations. The PCA has now received Star’s implementation plan and is currently engaging with them, including a meeting before the Christmas break, to ensure that the plan is appropriate to enable the recommendations to be implemented effectively. This will include an appropriate timetable for writing to tenants The PCA’s recommendations are summarised below:
Recommendation 1: When making a MRO proposal Star must follow PCA advice and guidance, have evidence for the reasons why its offer is reasonable, take into account and record the factors it has relied on. Recommendation 2: When serving a MRO proposal and when negotiating with tenants, Star must be transparent and provide tenants (or their representatives) with the evidence supporting its grounds for reasonableness. Recommendation 3: When Star receives an arbitration award relating to compliant MRO terms or new PCA advice, guidance or investigation outcomes, Star must be proactive in considering whether MRO proposals in negotiation or arbitration contain non-compliant stocking terms. Star must be straight with tenants about that non-compliance, offer a new proposal, be as open as it can on the reasons for the change and ensure any policies and templates are updated. Recommendation 4: Star’s Code Compliance Officer (CCO) role must be sufficiently supported and independent to enable the CCO to challenge decisions that may be non-compliant with the Code. The CCO’s job description should ensure the requirements of the CCO role are upheld and given primacy above other objectives. Recommendation 5: Star must implement a monitoring system that supports the CCO’s statutory duties under the Code. Any new system must provide for independent monitoring, further improvements to be made and a framework which evidences the effectiveness of Star’s approach. Recommendation 6: Star must ensure that its record-keeping and administrative systems can support and evidence Star’s Code compliance. Recommendation 7: In the next annual training cycle Star must train all its work force on the findings from the investigation. Recommendation 8: Star must carry out an audit of its completed MRO tenancies to identify any non-compliant stocking terms (because they do not fall within the definition of a stocking requirement or are unreasonable and noncompliant given the report findings). Star must offer to change those terms (or agree not to enforce them) without cost to the tenant.
80% Fall in Hospitality Christmas Takings Restaurants, pubs and bars saw takings a fall in takings of almost 80% between Christmas Eve and Boxing Day as coronavirus restrictions forced thousands of hospitality and on-trade venues to close for eat-in dining. Total sales fell by 79.4% over the three-day period compared to last year, according to analysis from hospitality software management firm S4Labour. The analysis, based on statistics from 2,000 hospitality businesses that work with S4Labour, revealed that
food sales fell 64% while drinks takings were down 84%. Boxing Day was the worst day of trading, with sales falling 88% year-on-year, while takings were down 71.% on Christmas Eve and 78.5% on Christmas Day. S4Labour’s chief product officer Richard Hartley said: “This unpredictable year has ended in very suppressed Christmas sales due to ever increasing Covid restrictions, and it’s not looking likely to change for a while yet.”
Over 100 MPs Tell Chancellor: ‘Now is Not the Time for the Government to Turn its Back on Our Small Breweries’ A cross party group of MPs, including former Pubs Minister Andrew Percy, are calling on the Chancellor to reconsider changes to a scheme which has transformed the small brewing sector in the UK. In a letter signed by 103 MPs, they argue that altering Small Breweries’ Relief (SBR) will put a great British success story under threat at a time when many businesses are struggling to survive. SBR has provided the basis for growth and innovation in the brewing sector and means there is a small brewery in nearly every constituency, employing 6,000 full time jobs and contributing £270 million to GDP each year. The letter has been signed by Members of Parliament from across the political divide – including a significant number of Conservative MPs who see local brewers as key parts of their local communities and crucial to the levelling-up agenda. 15 MPs went to the House of Commons in November to speak in a debate on the subject, while more than 50,000 people from across the UK have signed a petition calling for the Government to reverse the decision. Former Pubs Minister Andrew Percy MP, who organised the letter, said: “Small breweries have been at the heart of the craft beer revolution and exist in every part of the UK. They’re often led by entrepreneurial young people, whose innovations in brewing are helping expand choice for the increasingly discerning British drinker. “Small Breweries’ Relief is key to the success of
our small breweries that are leading innovation, creating jobs in our communities and helping to bring people together. The brewing sector has been hurt badly by Covid and needs Treasury support to thrive. Now is not the time for the Government to turn its back on our small breweries by introducing potentially damaging changes to SBR”. Under the current system, small breweries pay a proportionate amount of tax on the small amount of beer they produce compared to the global companies that dominate the industry. Up to 5,000 hectolitres – which is about 900,000 pints – they pay 50% of beer duty to the Treasury. Plans announced by the Treasury in July will see the 50% threshold reduced from 5,000 hl to 2,100hl – meaning that over 150 small breweries will have to pay more tax. At the same time, those larger in size will pay the same amount of tax or less. The Treasury also proposes converting the relief to a ‘cash basis’ which could see support for all brewers receiving SBR being eroded away. Chief Executive of the Society of Independent Brewers, James Calder said: “SBR has been a great success, revolutionising brewing in the UK and allowing more brewers to start up and compete against the global companies that dominate beer in our country. The Chancellor is forcing destructive changes on small breweries, which we have not asked for and do not support. The Treasury needs to urgently reverse course, not reduce the 50% threshold below 5,000hl and give the industry something to cheer about.” This letter comes as the Treasury announces plans to plough ahead with the changes and has launched a technical consultation to consider how to implement them. Small breweries have been amongst the hardest hit during the Covid crisis, losing 80% of their sales during the lockdowns when the pubs have closed without the same Government support package as the hospitality sector.
Gin Proves to be the Tonic for a Turbulent 2020 The latest WSTA market report reveals that combined sales of gin and flavoured gin in shops, supermarkets and online went up 22% in value, breaking the billion-pound mark for the first time, worth £1.2 billion totalling 75 million bottles. Brits bought over ten million extra bottles of gin from UK retailers during 2020, compared to the same period in 2019. A large chunk of the bottles sold were flavoured gin which has seen a real surge of popularity since category came on to the scene a few years ago.In total UK retailers sold around 48 million bottles of traditional predominately juniper tasting gin worth £716 million in the 12 months to the beginning of October 2020. A 10% increase on last year. For flavoured gin 27 million bottles flew off the shelves, worth £456 million, up a sparkling 31% on
last year. Off-trade sales of gin have more than doubled in the last five years, in 2015 just 29 million bottles of gin were sold worth £375 million. The increase in sales comes after the Covid-19 lockdown closed the hospitality sector and saw more people buying alcohol to enjoy at home. With people prevented from socialising in pubs and restaurants off trade sales of alcohol took up some of the slack, however total alcohol sales during 2020 went down. The loss of the gin sales in pubs means that there has been a dip in total gins sales in the UK. In the 12 months to October 2020 Brits spent £2.2 billion on gin compared to £2.6 billion during the same period in 2019.
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Mandating Vaccinations In The Workplace As A Shot In The Arm For The Hospitality Sector? 8
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By Daniel Stander, employment lawyer at Vedder Price LLP (www.vedderprice.com) within the coming weeks, the question arises as to the best and most efficient path to seeing a resurgence for the hospitality sector. For businesses wondering about the immediate implications of a vaccine being widely available, there have been conflicting signals from the UK government around whether it should be mandatory or not for people to get vaccinated in order to access the hospitality sector. This week, the government’s vaccine minister, Nadhim Zahawi, suggested that pubs and restaurants could demand to know if a customer has received a vaccine before allowing them in. This statement contrasted with that of his government colleague, Michael Gove, who subsequently denied that “vaccine passports” would be required.
SOME *GOOD* NEWS Make no mistake, the news that the UK has granted approval for the mass rollout of a coronavirus vaccine is a big moment. Whilst the pandemic is not yet at an end, and, for many businesses in the hospitality sector, the reality is one of desperate financial pain and limited government support with continuing restrictions on Christmas trade, there is, at last, real light at the end of the tunnel.
CONFUSION AFOOT With the vaccine being made available to the most vulnerable groups
Whilst the government cannot require members of the public to be vaccinated under current law, it appears that it is trying to shift some responsibility for persuading millions of UK citizens to get the vaccine on to businesses. Against that background, many employers in the hospitality sector may be considering whether they can mandate their workforce to be vaccinated.
CAN EMPLOYERS COMPEL THEIR EMPLOYEES? Employers have a duty of care to ensure the health and safety of their workforces, and, in order to make their workplaces “Covid-safe”, employers should take such proportionate steps as are necessary to reduce the risk of infection. That being said, employees are not good candidates for compulsory vaccination – people in general do not like being forced into anything of a medical nature, and employers would have to contend with a raft of contractual and statutory rights impeding their objective.
At present, and barring the government bringing in new legislation to address this issue, requiring employees to be vaccinated would be highly likely to result in employment disputes and ultimately claims against employers. Associated risks include employees raising various concerns related to pregnancy, disability and religious (or indeed philosophical) belief discrimination, constructive dismissal/unfair dismissal and even potential Human Rights claims. There are also questions as to whether employers can require employees to provide evidence that they have been vaccinated in order to return to the workplace or to take part in certain events (as referenced above), which then, in turn, raise GDPR concerns.
COMMUNICATION IS KEY One of the key lessons of the pandemic-era is that effective communication should not be underestimated. The best employers will not act in a heavy-handed manner but will instead encourage that all employees who are willing and medically able should get vaccinated. To do so would not only be in keeping with the duty to ensure (so far as is reasonable) the health and safety of the workforce but would also help demonstrate that the business is sensitive to individual concerns on what is a very personal decision. In responding to these concerns, the annual flu vaccine may prove a helpful analogue. By providing information, signposting employees to appropriate external guidance and offering to facilitate the professional administering of the vaccine to consenting employees, businesses in the hospitality sector can and must strike a careful, considered balance between a legitimate and pressing health and safety issue and the enduring individual rights of their employees.
Last Orders For An Enhanced Package Of Government Support The British Beer & Pub Association and the British Institute of Innkeeping have joined forces with CAMRA, the Independent Family Brewers of Britain (IFBB), UKHospitality and Pub is The Hub to issue a final pre-Christmas plea to the Government, backed by Tom Kerridge, for an improved package of support to ensure Britain’s pubs can make it through the most challenging of winters. The trade associations say that the average pub would expect to take £47,000 in December. Much of this would see them through January and February when trade is typically quieter. With 85% closed or unviable now, and the likelihood of an extended period of full closure and tighter restrictive measures, the certainty provided by a proper financial support and economic bridge to the Spring is critical for the survival of thousands of pubs. Even factoring in existing levels of support, the average community pub in England is still haemorrhaging £5,000 per month in ongoing costs* with a further £4,000 cost every time they shut down and reopen. The existing grants to English pubs, unfortunately are not anywhere near enough to cover these. To make matters worse, many pubs have yet to receive these current grants, creating unsustainable pressure on cash-flow and risking further job losses. Many pubs in Tier 3 are in parts of the country that have been shut for several months and have already built-up tens of thousands of pounds in additional debt. These small businesses, at the heart of the
communities, are at breaking point. The Welsh and Scottish Government have shown leadership in announcing significantly enhanced packages to support their pubs and it is now urgent that the Westminster acts. The trade associations have written to the Chancellor setting out the package of financial measures needed now, namely significantly enhanced grants of at least £3,000, £6,000, £9,000 and £12,000 per month (depending on rateable value) for a minimum 3-month period commencing from 1st January. This would be more akin to the level of support seen in the first lockdown. Tom Kerridge of The Hand & Flowers in Marlow commented: “2020 has been devastating for pubs and they continue to face more restrictions and uncertainty in 2021. Now more than ever, we need additional financial support to ensure local pubs can cover their costs to survive the winter months and be there to serve their communities as soon as we are allowed to. We also need more clarity and certainty from Government to allow us to develop survival and recovery plans for our businesses, so we are ready to play our part in the UK’s much-needed economic rejuvenation.” Peter Randall of The Wheatsheaf in Crowborough, East Sussex said: “Like so many pubs across the UK my costs are far exceeding my revenue and the current level of financial support. It simply can’t carry on much longer. We have faced two full lockdowns, increasingly tighter
trading restrictions and the loss of trading during our busiest time of the year. What I need from the Government right now is to provide me with more financial support in the form of a higher level of grant to cover my real costs as well as absolute clarity and certainty on when I will be able to open and operate viably again in the new year so that I can plan the survival and recovery of my business.” Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We need urgent action from the Government to provide an economic bridge for local pubs to the time when restrictions will be eased. Debt is mounting and having a personal impact especially on smaller pubs. We are at a point where good businesses are starting to fail, and publicans are handing back the keys. Extended closure and further restrictions will accelerate this without further financial support.” Steven Alton, Chief Executive of The British Institute of Innkeeping said: “Running single pubs across the UK, our members are in a desperate financial state. Being closed for several months of this year and now with December trade taken from many, any resilience has gone. The current grants do not cover their basic costs even when closed and many have incurred significant wasted costs with opening & closing with minimal notice. Our pubs provide essential local employment, support livelihoods & are for many, family homes. They are at the centre of their communities and without a financial rescue package they will now simply fail.”
Marston’s To Take Over All SA Brains Pub Estate Brewery and pubs firm Marston’s will take over the running of 156 pubs in Wales from SA Brains, saving up to 1,300 jobs. The company will take over all 156 of Brains pubs in Wales, which will continue to operate under the Brains brand and will still sell the Welsh brewer’s beer. Marston’s has exchanged on a deal to take over the operation of Welsh brewer and retailer SA Brain’s 156-strong pub estate. The deal will see the Ralph Findlay-led Marston’s operate 141 freehold pubs on a leasehold basis, with effect from February 2021, with rent chargeable from 1 April 2021. The majority of these will be on long lease agreements of 25 years. The outlet level Ebitda on a pre-covid basis is £14m and annual rent of £5.5m will be charged from April 2021. In addition, Marston’s will operate the remaining 15 short-leasehold sites on a management contract basis for a period of two years. The circa 1,300 people currently employed in the pub business will transfer across to Marston’s and an initial incremental central overhead of up to £2m will be required to operate the additional pubs. The Brain’s pub business comprises a freehold estate of 86 managed and 55 tenanted pubs, together with a leasehold estate of 15 managed pubs and bars. Ralph Findlay, Chief Executive of Marston’s, commented: “We have worked closely with the management team and the SA Brain family to collaborate on a mutually
beneficial transaction that safeguards the future of Wales’ leading pub company, enabling these great pubs to have a stable and successful future, and securing 1,300 hospitality jobs in Wales.
“This transaction is entirely consistent with Marston’s long-term strategy as a focused pub operator and strengthens our representation in South and West Wales, whilst protecting the heritage and independence of an iconic Welsh business. These high quality pubs are a great fit with our existing estate and will benefit from Marston’s scale and operational expertise to further unlock their excellent long-term potential. We look forward to the pub teams joining us and to welcoming guests and the communities which they serve, back into these pubs as the country emerges from the pandemic over the weeks and months ahead.” John Rhys, Chairman of Brains, said, “This agreement marks the formation of a lasting strategic relationship with Marston’s which secures the future of Brains’ pubs and 1,300 of our employees within them. We know and trust Marston’s to be excellent custodians of our pubs and, whilst this is not a decision we have taken lightly, we are confident that both our pubs – and our pubs teams – will thrive under their stewardship. Furthermore, this transaction enables Brains to recapitalise its balance sheet and continue its long heritage as an independent entity, preserving this great Welsh business for generations to come. We thank all our stakeholders and our advisers, Evercore, for their steadfast support which has enabled us to achieve this transaction in these unprecedented times.”
Tim Martin Stands By “Flawed Model” Comments Issue 38
Wetherspoon chairman Tim Martin is standing firm on comments he made in a press release citing “a flawed model” and “inaccurate predictions” on the covid death forecasts. Mr Martin has been asked by Imperial College to correct a press release in which it said that: “….the Imperial College model forecast around 88,000 fatalities for Sweden if it did not lock down, but the outcome has been less than 10% of that number.”
Imperial College deny that their model created these inaccurate predictions.
model based on work by (Neil) Ferguson et al” of Imperial College.
Paul Franks, an academic from Lund University in Sweden, told Swedish Radio that “the Imperial College simulation” would give rise to about 85,000 deaths in Sweden and “if you intervene very aggressively”, by introducing a lockdown, about 40,000 deaths. Philip Magness, senior research fellow at the American Institute of Economic Research, said that the “Imperial College model, applied to Sweden, yields preposterous results”. Professor Johan Giesecke, adviser to the World Health Organisation, has said that the Imperial College research is deeply flawed since it wasn’t published “which is normal scientific behaviour”, it wasn’t peerreviewed, “which is also normal” and that it greatly underestimated “the proportion of very mild cases”. Tim Martin, chairman of Wetherspoon said: “ Rarely can any advice to governments have been as inaccurate as that of Neil Ferguson, Imperial College and SAGE.
However, Wetherspoon points out that Viscount Ridley, in the House of Lords, said: “Uppsala University took the Imperial College model…. and adapted it to Sweden and forecasted 90,000 deaths by the end of May (in Sweden) if there was no lockdown and 40,000 if a full lockdown was imposed”.
“The flawed Imperial College model has been dismissed by scientists, academics and doctors throughout the world.
Uppsala University itself said: “We employed an individual agent-based
“The fact that Imperial has contacted Wetherspoon to ask for a cor-
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rection illustrates the unreal world in which they operate. The great tragedy is that the UK government, which lacks anyone with experience of running a business, is in thrall to these inaccurate predictions. “No country is immune to the virus, but Sweden is achieving better health outcomes than the UK by adhering to scientifically proven social distancing and hygiene policies, while avoiding the lockdowns which have already resulted in 800,000 job losses in the UK, with many more to come this winter. “Many studies have shown that lockdowns are counterproductive. “As David Nabarro of the World Health Organisation has recently said: “ We appeal to all world leaders to stop using lockdowns as your primary method of control.” “As someone running a business, I, and others doing similar jobs, am used to the offer of expert advice from very highly qualified people. “Some of the advice is very good, but it’s often terrible. Unfortunately, the government appears unable to tell the difference – and it has chosen to follow the advice of those who have the least credible record. “As the Sage of Omaha, Warren Buffett, has said, forecasts tell you a lot about the forecaster, but nothing about the future”.
Al Murray ‘The Pub Landlord’ Says #SupportPubSnow Comedian Al Murray, ‘The Pub Landlord’ has backed the campaign to #SupportPubsNOW with pubs and publicans facing a crisis due to loss of business and ongoing restrictions due to the Covid pandemic. Al Murray’s most famous character is The Pub Landlord and now he is calling for real help for real
publicans! Al, The Pub Landlord, has become an ambassador for the Campaign for Pubs, the national grassroots campaign group representing pubs, publicans and pub-goers and is calling on all UK pub-lovers to sign the #SupportPubsNOW petition calling for an urgent package of support for all pubs to help them survive the winter. The #SavePubsNOW peti-
tion, started by Campaign Director Greg Mulholland now has over ten thousand signatures. Many publicans and pub families are facing real hardship through the loss of their livelihood caused by ongoing closures and restrictions and without some urgent changes to the approach and to levels of support, many pub families face having no Christmas at all. A worrying number are now facing the complete loss of their business and ongoing income, as well as the threat of bankruptcy and in some cases homelessness, especially where the family lives in the pub. Current levels of support are inadequate, with many pubs racking up more and more debt each week and with the loss of normal December trade (and in many cases, the loss of all trade) this makes it very difficult for pubs to get through the difficult months of January and February. Without more support, many pubs are at risk of closing. The petition calls for an announce an urgent package of support including: 1.Closure grants increased to at least £1000 a week to actually cover costs, avoid business failure and prevent hardship.
2.A statutory rent code including the right to a rent review, to stop unreasonable rents that don’t reflect trading conditions 3.A business rates holiday in 2021/22. 4.VAT of 5% on all pub/hospitality sales, including on all drinks, to support ALL pubs, not just food-led pubs. 5.A tailored package of support, including business rates relief for small brewers & other suppliers, whose businesses are threatened by pubs being closed. Al Murray is calling on all who care about pubs – from either side of the bar – to sign the petition and also to join the Campaign for Pubs for just £25 a year. Al Murray, the Pub Landlord said: “The situation facing our nation’s pubs and publicans is serious and for all of us who care about our locals and the role they play in communities, then they need to show their support. So I call on all pub-lovers to sign and share the #SupportPubsNOW petition and to join the grassroots Campaign for Pubs. I’m pleased to be an Ambassador for the Campaign for Pubs, now all pub-lovers should do the same and help support our pubs!”
Offering Support with Mental Wellbeing 10
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By Carolyn Jenkinson, Head of Charity Services, Licensed Trade Charity (www.licensedtradecharity.org.uk) The Licensed Trade Charity has been helping people who are currently working or who have worked in the licensed trade, for over 220 years. Our range of support includes expert advice, housing, training, counselling, financial support and more.
thing that many of us have been deprived of this year. During the regional and national pandemic lockdowns, a survey carried out by the ontrade channel advised that 20% of licensed trade workers who responded said that their mental health had suffered as a direct result of lockdown. And given that by our very nature, our industry is a social one, who can be surprised.
2020 has seen a huge rise in demand for our services, and between January and October this year, the Charity has helped over 62,000 people. Perhaps unsurprisingly, we have seen a particular increase in demand for emotional support and help with mental health issues.
Some of the most common concerns that the people who call us say impact their mental health are issues around changes at work such as:
We offer a comprehensive range of support for mental wellbeing that starts with training for managers on how to help staff with their emotional health and practical tips and advice, including free downloadable help sheets on how to stay mentally fit and well. For anyone who finds themselves struggling, we offer a helpline 0808 801 0550 - which is open 24/7, and during 2020 nearly 1,000 people have contacted us for emotional help. They mostly benefited from ‘in the moment’ support which may be solution focused and can include practical, pragmatic ways of coping with stress and anxiety effectively. Our helpline also offers referrals for cognitive behavioural therapy (more commonly known as CBT) and this year, we have delivered more than 50 courses (each course is 6 sessions) of free telephone counselling sessions for those in need. Overall, we have seen over 250% increase in visits to our website and more than a 150% increase in people contacting our helpline for support in the twelve months leading up to October 2020, compared to the same period last year. Calls to our helpline about personal issues were up by 75%, and within those, the number of people contacting us with concerns about their emotional wellbeing has more than doubled (nearly 125% increase). While many of the reasons that people contact us may be classified under other brackets such as housing or finance, they nearly all have an impact on stress levels and emotional wellbeing, so the real figures are likely to be even higher. One of the many ways that people manage their mental health is through social contact and that is some-
• • • •
The added pressure of working under changing COVID guidelines Not working during furlough and the lack of social interaction with friends and customers The worry that furlough could end with them losing their job, as the sector battles to survive For some the pub they work in is also their home and there are worries about the business surviving and the impact both on their livelihood and the roof over their head • Worries about how to manage on a reduced income during furlough and after, as the sector has to reduce hours available for work • Money is the most common cause of worry, with people concerned about paying their bills right now and what the future looks like for them financially. As we move into next year, we have increased our employment support to include mental resilience while job hunting and we will be running online Mental Health Training sessions for licensed trade managers. The sessions are designed to give managers the skills they need to spot the most common mental health issues within their teams, tips on how to have those difficult mental health conversations and advice about where to signpost those who need support. We have also bolstered our financial support and will also be launching a new financial app ‘Nudge’, that promotes financial wellbeing with tips that help the user to manage on a reduced income, look to the future and improve their understanding of finances and their financial position. Our confidential helpline remains open throughout Christmas for licensed trade people to use, day or night, and the number is free to call from landlines and mobiles, so do give us a call. Whatever the reason, we are here to listen and support.
BBPA Welcomes Decision By Leicestershire County Council To Top Up Grants This Christmas For Hard Hit Rural Community Pubs The British Beer & Pub Association has responded to Leicestershire County Council’s innovative initiative that offers a one-off payment of £1,000 to support small village pubs which are unable to open their doors over the festive period.
“We welcome Leicestershire County Council’s innovative approach to providing additional financial support for the county’s small rural wet led pubs which will be unable to open over the festive period. Hats off to them for responding in our pubs’ hour of need.
Launched today, the initiative – thought to be the only one of its kind in the country – is designed to keep people in jobs, maintain the role of the pub as a community hub and help them to diversify by providing extra services for residents.
“We have been calling on the Government to increase the £1,000 one off payment for pubs impacted by the tighter restrictions, highlighting that it is not enough to cover local pubs fixed costs let alone compensate for the loss of the business over the crucial Christmas and New Year trading period.
Rural pubs are at the heart of many Leicestershire communities – and those struggling during the pandemic are to be offered a helping hand this Christmas under this innovative new scheme. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:
“I am pleased that Leicestershire County Council understands the vital social and economic role that local pubs play in their local communities and is willing to offer more support to help their rural pubs survive this bleakest of times and continue to warmly serve their communities in the future. I would encourage other County Councils to follow suit and Government to take note.”
First Growth: Champagne to Bring in the New Year with a Sparkle as Brits Lockdown with Fizz Growth in sales over the 3 months to October is helping Champagne to bring in the New Year in style as Brits turned to something a little special to get them through 2020.
These numbers are larger than 3 years ago, when sparkling wines sold the equivalent of 127 million bottles worth £1.2 billion – without any restrictions placed on hospitality as a result of Covid-19.
The Wine and Spirit Trade Association’s latest market report shows that 12 week sales in shops and supermarkets of Champagne equated to 2.3 million bottles worth £63 million.
Miles Beale, Chief Executive of the Wine and Spirit Trade Association said:
This is growth of 16% by volume and 22% by value – excellent news as we end 2020 for a category that has seen its market share slide as other sparkling wines muscle in.
“2020 has been an incredibly difficult year, so it’s great that we can end on a positive note that Champagne sales, after years of decline, are starting to pick up.
The 12 week figures show that we’ve been turning to special bottles at home to add a bit of cheer to an otherwise extremely difficult year, with the WSTA predicting we will do so even more over the New Year period.
“And why not? There is no better way to celebrate than with a bottle of fizz and our numbers show that, even with everything that has gone on this year, many of us are still looking to celebrate or bring a little extra sparkle with a bottle of bubbly. Many will consider it a little luxury for a festive period when we are having to celebrate at home.
12 month figures for supermarket-bought Champagne aren’t so rosy – with 11.7 million bottles sold, down 3% on last year, worth around £300 million. In pubs, bars and restaurants, 2.6 million bottles worth £118 million were sold over the last 12 months – reductions of around 40% on the year before. This large reduction, the WSTA says, is in line with other categories in the on-trade that have seen similar declines in sales – consumer confidence has taken a pounding and venues have been ravaged by restrictions and repeated closures as a result of the ongoing Covid-19 pandemic. The total market for Champagne over the last 12 months equates to 14.3 million bottles worth £418 million.
In 2016 over 23 million bottles of Champagne were sold in the UK worth £753 million, but this year, the category is worth over £300 million less, due in part to the collapse of sales in on-trade venues. But the surge in popularity in the last half of 2020 means it’s not just Champagne feeling the benefits of us enjoying more fizz when we drink at home – overall, the sparkling wine category sold an additional 27 million bottles worth £207 million in the last 12 weeks – growth of 19% by both volume and value. Despite losses of around 40% in pubs, bars and restaurants, total sales over 12 months for sparkling wine equated to 135 million bottles worth £1.3 billion.
“We know that British consumers are becoming more and more adventurous when it comes to exploring the sparkling wine market, and it’s not just Champagne they are turning to – growth in sales of other sparkling wines, like Cava, Prosecco and Crémant are seen in our numbers too. Plus, of course, there are an increasing array of award-winning English sparkling wines to see off 2020. As we look to 2021, we hope to see the government’s review of alcohol duty correct the indefensible. UK sparkling wine consumers pay more tax on this tipple than any other alcoholic drink and 30% more than on still wine. Removing that would be a new year’s resolution we could all cheer!”
Collapse in International Visitors Could Have Cost Economy £2.5 Billion Over Christmas Issue 38
UKinbound, released projections that show that the collapse in international visitors could have cost the UK economy up to £2.5 billion over the Christmas period. Last December, just under 3.5 million international visitors came to the UK contributing around £2.5 billion through spending in shops, restaurants, hotels, and tourism destinations. Since March, the COVID-19 crisis has brought export industry inbound tourism to a near standstill, with a 76% (Source VisitBritain) fall in international visitors throughout 2020, and key markets such as the USA and China closed almost entirely. Inbound tour operators and destination management companies (DMCs), who are responsible for bringing in over half of all international visitors, are on the brink with 60% fearing that their business will be unable to survive the crisis. Their collapse will hamper the UK’s economic recovery which is why UKinbound is calling for the creation of an Inbound Tourism Resilience Fund. The fund would see tour operators and DMCs able to apply for a capped grant, awarded based on the level of turnover lost in 2020 and forecast operating costs. Without this support, it is believed that: • Sectors that rely on tour operators and DMCs to bring in business, including attractions, hospitality, retail, hotels and transport providers would fail • Regional destinations that rely on tour operators and DMCs to bring visitors will lose out on valuable income, putting tens of thousands of jobs at risk and impeding the Government’s levelling up agenda • Pent-up demand and future business will be lost to competitor destinations Ireland and several EU countries have already announced a set of specific support measures for the industry, but Westminster have yet to come up with tar-
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geted support, and the rate relief and grants the Chancellor promised in March have still not been delivered. Previously profitable and sustainable, tour operators and DMCs have been hardest hit by the Coronavirus pandemic, cannot pivot to domestic and were excluded from crucial support channels as Government does not recognise that the operating conditions of these leisure industry businesses differ from those with an obvious shop window. The association is also calling for the Government to work with industry to introduce rapid and pre-departure testing, alongside the urgent introduction of regional travel corridors to key markets such as the USA, where there is strong evidence of pent-up demand for travel to the UK. Joss Croft, CEO, UKinbound said “These figures are a stark reminder of the brutal impacts of COVID-19 on the inbound tourism sector, that faces not only a bleak Christmas, but a bleak future without targeted Government support. “Since March, we have seen the number of international visitors fall off a cliff, with the blunt quarantine and the lack of rapid pre-departure testing leaving the UK’s tour operators and DMCs facing an uncertain future, with many unsure whether they will survive 2021, after being left in the cold by existing Government support schemes. “Without further support and the introduction of rapid testing we risk the near total collapse of an inbound tourism industry and pushing international visitors to other European destinations causing irrevocable damage to the communities and regions who rely on tourism and leaving the Government’s Global Britain and levelling up ambitions in tatters.”
Additional Funding Package Marred by Increased Restrictions, says SLTA THE Scottish Licensed Trade Association (SLTA) has welcomed the announcement by the Scottish Government after discussions between Government officials and industry groups, including the SLTA, to provide extra support funding, mainly for those in the licensed hospitality sector who fell through the cracks in earlier support packages.
“However, these additional financial support measures have been marred by the earlier-than-expected lockdown payback measures that the industry had been anticipating.
Commenting on the announcement, SLTA managing director Colin Wilkinson said: “The SLTA welcomes this additional support funding aimed at those in the licensed hospitality sector who did not qualify for any earlier support grants introduced since the start of the Covid-19 pandemic.
“In light of this development the Scottish Government will need to urgently review the provision of ongoing, realistic financial compensation if the sector and the staff that it employs are to be here after spring 2021 and part Scotland’s economic recovery.
“We also welcome the extra support for the sector in general after branding the package of support announced earlier this month by Cabinet Secretary for Finance Kate Forbes, as bad as hearing a ‘Christmas cracker joke’.
“We remember Christmas past, we are suffering Christmas present, and who knows what Christmas future will bring. With the right support, delivered now, businesses might just survive in 2021 to once again provide the festive celebrations that we will miss so dearly.”
“These new constraints will have an even greater negative impact on the sector and those in the supply chain at this time as we are losing any resemblance of the vitally important Christmas and New Year trade.
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CLH Digital
Issue 38
Trends for Bars And Pubs - Five Things To Watch In 2021 Beer Piper’s Jeff Singer takes a look at how the next year will look for landlords and bar owners For the UK’s hospitality industry, 2020 has arguably been the most challenging year for many a decade. As we ease cautiously into 2021, the sector is turning its sights to the trends and changes that will impact on business as the world slowly emerges from the COVID19 pandemic. It is an unfortunate reality of COVID19 that many independent pubs, bars and restaurants have struggled in 2020, with a large percentage of them being forced to shut their doors permanently. For the surviving businesses, hospitality owners will no doubt be re-examining business procedures and services to ensure they are working as smartly and safely as possible. As a partner to the UK’s On Trade, Beer Piper rode out the CoronaCoaster in 2020 by ensuring that its clients and customers were maintaining their beer lines, even throughout the lockdown and tiered closures. “It’s been a tough year” says Commercial Manager, Jeff Singer. “But it’s imperative that, as an industry, we stick together and look forward with an increased sense of resilience. “Restrictions will still be in place for much of the on-trade as we shift into 2021, so - for the surviving businesses - we need to focus on the positive and look at how we move forwards into the new chapter. “Here are five things we expect to see in 2021 that will affect the hospitality industry.”
INCREASED FOCUS ON HYGIENE “Customer confidence will be number one on the agenda for all hospitality owners and managers. Although many Brits will be keen to throw caution to the wind and enjoy the social aspects when outlets can reopen fully, many others will understandably be feeling very cautious after such a tumultuous year” says Jeff. “We expect that there will be an increased focus on hygiene throughout bars and pubs, from front of house, behind the bar to the back room and cellar. We also expect many managers and owners to strive for the strictest hygiene levels so as to achieve the highest standard from awarding bodies. This is something that is demonstrable to customers, so it’s a good way to build and maintain confidence with punters as well as staff members. “Regular cleaning schedules and higher levels of staff training are two things that managers and landlords can do immediately to ensure standards are met. When it comes to beer lines, ensuring that these are cleaned on a regular basis is always the best approach. “Unclean or poorly maintained beer lines can lead to low quality pints as well as a drop in customer confidence - something that nobody wants or needs at this critical time for the industry. Luckily, our systems
ensure that lines can be cleaned to the highest standards with minimal effort from staff. They can even be controlled and schedules maintained using an easy to use app. “We expect that there will be an increased focus on ensuring that the correct cleaning products are used for all areas - front of house - including tables, floors, visible surfaces, light switches and door handles, behind the bar which includes glassware, fridges, and all nozzles, connectors and sparklers, and the cellar which includes your beer lines, coolers and other equipment. “Additionally, we also expect hand sanitisers to be part of the furniture after becoming such a fundamental part of life in 2020.”
SAVING MONEY WITHOUT CUTTING CORNERS Jeff continues: “With the industry taking an absolute battering as a result of the pandemic, the outlets that have survived 2020 will be looking at ways to work smarter and save money - but without cutting any corners or lowering any standards in quality. “This can be a tough ask, of course, but there are some ways that landlords can save money behind the scenes without losing staff members, closing the doors at quieter times or sourcing lower quality products. “Looking to the cellar can help. Adding insulation to equipment, doors and cellar hatches can help to save money in the long run, and ensuring refrigeration equipment is working as efficiently as possible is also something else to consider. Making sure all equipment is maintained by professionals is also something that will save you money in the long term. “Additionally, installing a high tech, automated beer line cleaning system instead of cleaning lines manually will save you a lot of money, a lot of time - and staff hours - and, more importantly for cost saving, can help to substantially reduce beer waste. “One of the most distinctive features of Beer Piper’s market-leading wet wash beer line cleaning systems is the Dispense Line Beer function, which gives landlords and bar managers the option of saving much of the valuable beer that – until now – simply gets poured down the drain when doing manual line cleans. “The actual savings to be made will naturally depend on the number of lines and the length of the beer line from cellar to bar. However, if you calculate how much beer you currently pull-off and throw away when cleaning your beer lines via the traditional manual method, Beer Piper systems save landlords and bar managers up to 75% of beer by selling it rather than throwing it down the drain.”
PREMIUMISATION OF DRINKS - THE PERFECT SERVE, EVERY TIME “Premiumisation within the Beers, Wines and Spirits sector has continued in 2020, even with the majority of purchases coming via the off trade” says Jeff. “Recent figures from Nielsen Scantrack and the CGA found that beer was the major winner of the first 2020 lockdown period, with value sales up £737m compared to the same period in 2019 to a total of £2.2bn in the 17 week period. Premium beers grew faster than standard beer - up £452m, compared to £164m. “With more people drinking at home because of the on trade closures, we have seen a general shift to more premium choices.
Additionally, a recent report by SIBA has found that value growth in craft beer is increasing due to consumers viewing it as a premium product. And, although smaller craft brewers are under pressure from the bigger national and international brewers jumping on the craft bandwagon, they are also seeking more direct access to market by acquiring and opening tap rooms and bars if they can. “With this shift comes an increased spotlight on serve quality, so ensuring that all equipment behind the bar is well maintained and spotlessly clean is a good start to pulling the perfect pint every time - especially when customers are becoming more and more discerning when it comes to premium drinks. “Independent and smaller craft brewers pour huge amounts of passion into their creations, so ensuring that beer lines are maintained and cleaned will guarantee a great pint for punters, time after time.”
CONTINUED FOCUS ON SUSTAINABILITY AND ECO PRACTICES “Over recent years, we have seen an increased focus on conscious brands as consumers seek out sustainable and eco friendly firms to buy into. Younger consumers actively look for authentic, progressive brands with stories and ones which ensure their environmental impact is as low as possible. “This shift in focus has led landlords and bar managers onto the same path - with many of them actively looking for demonstrable ways to lower their impact on the environment, whilst also catering for consumers who are vegan, vegetarian, flexitarian, teetotal or gluten free. “SIBA’s report also found that there has been a significant increase in the volume of no, low and gluten free beers that their members have been producing, and they expect this trend to grow exponentially over the coming years. “Bar managers and landlords will undoubtedly be seeking out eco friendly cleaning products, as well as products that boast recycled and recyclable packaging. They will also be searching for ways to reduce waste. “We expect that a more holistic approach to sustainability and eco practices will become the norm. “As well as helping to reduce beer waste, Beer Piper systems always use powerful yet environmentally-friendly Chemisphere products, as well as utilising technology to help users stay efficient.”
EVENTS UP THEIR GAME “One positive trend to look forward to is the rise of real life events,” continues Jeff. “When pubs and bars are allowed to reopen properly, we expect to see an increase in events such as quiz nights, food evenings, talks, tastings, community events and midweek deals. We also expect that many venues will seek out local partnerships and collaborations to spark consumer interest and attract footfall. “Creative events such as these will hopefully help to revitalise the industry and reunite people with their friends again, after a tough year. Although platforms such as Zoom and Teams have been incredible for maintaining social conversations, there’s nothing quite like a beer and a laugh with friends in real life!”
UKHospitality Chief Kate Nicholls Made an OBE in New Year Honours UKHospitality CEO Kate Nichols has been made an OBE for her services to the hospitality sector, in particular during the current pandemic which is brought turmoil to the entire industry. Ms Nicholls has led the trade body since it was formed in January 2018 from the merger of the British Hospitality Association and the Association of Licensed Multiple Retailers, where she was chief.
part of such a wonderful sector for many years. “Our focus now is to continue to press Government for additional financial support that will enable businesses to survive through the winter and be in a position to reopen and welcome back customers. “I very much look forward to celebrating with family and friends at the first opportunity.” Two key figures from Brakes foodservice company have also been recognised in the latest New Year’s Honours list for their roles in launching the Government’s programme to provide food boxes to the clinically vulnerable during lockdown.
She is also chairwoman of the Tourism Alliance, representing all bodies across the sector. Ms Nicholls said: “While I am personally humbled and honoured to receive this recognition, I have to pay tribute to the entire UKH team for their tireless work and campaigning throughout this year, continually highlighting to Government the specific challenges our sector faces,” she said. “Hospitality businesses were hit first and hit hardest by the pandemic but, despite this, there have been countless inspirational examples of leadership, resilience and collaboration, of people coming together to support their local communities during this unprecedented time, helping to feed frontline NHS and key workers, the homeless and support others in need. “It is those values that make me proud to have represented and been
ing their pivotal roles in leading the Brakes team that created and launched a service to support the shielding clinically vulnerable with vital food boxes during the first nationwide lockdown. Working with the Government, Brakes, in partnership with Bidfood, conceived and launched the service, delivering the first boxes direct to those who most needed them in only nine days. We are very proud that Brakes colleagues have been recognised for the role they played as essential ‘key workers’, that alongside many other largely unseen organisations, ensured food and supplies got through to those in most need. Alex Mayfield was instrumental in developing and leading Brakes’ approach to creating this unique service, coordinating supply, procurement, packing and distribution in record time. Ricky Sercombe was integral in ensuring the initial data was collated into a meaningful and workable plan, overcoming issues with its accuracy, consistency and timeliness, working round the clock to ensure that deliveries could be made to the shielded vulnerable population. Hugo Mahoney, CEO at Brakes, said: “The MBEs given to Alex and Ricky reflect the resilience, innovation and resourcefulness of our business in developing and launching a service to support the clinically vulnerable at a time when many of those most in need were unable to access food and essential supplies.
Brakes’ Supply Chain and Operations Director, Alex Mayfield, and Lead Solution Designer, Ricky Sercombe, were awarded MBEs, recognis-
“The well-deserved honours are a fantastic recognition of the boundless energy and resourcefulness they displayed in leading their teams at a very challenging time. I’m very proud of how they drew the business together to deliver such a valuable service so quickly, at a time when many supermarkets were displaying empty shelves and were not able to provide delivery slots.
Four Personal Lessons In ‘Picking Up The Pieces’ 14 10
CLH Digital Caterer, Licensee & Hotelier
Issue Sept/Oct382020
By Dr Hilary Cooke (FIH)
On one memorable Tuesday in early March, I was forced to wipe my entire year’s work out of my precious and relatively new year planner due to the lockdown. It had taken me 30 years to build my business and about 30 minutes of activity with a Tipp-ex mouse to totally devastate it. I train people. In groups. In hospitality. For money. It was like falling off a cliff. The next days and weeks were nothing short of a grief process. I cried, I got angry, I railed, I felt unfairly treated, I couldn’t focus or concentrate on anything, I made shamefully massive dents in our “friends-round-for-dinner-decent-winestash”. The gym was closed, and the self-destruction gates were wide open. I needed time to grieve for my lost work, dented hope and unimagined future. Then came the fear. Multiple forms of night terrors featuring loss of asset values, status, financial implications, life changes… because, for a variety of reasons, I fell between the cracks in the Government support schemes. So, it’s fair to say, I have been on one major roller-coaster of a learning curve ever since that far-gone Tuesday. A few of the most valuable things that I have learnt during this time to keep me grounded are: You can do something or do nothing. You have a choice. Doing nothing is not an option for many of us, so focus on things that nurture you and make you feel more in control of your business. That might be reviewing your opening hours, reducing the size of your menu, or simply taking control of your business’ energy spend
by getting a smart meter installed. You can also try to do something on a regular basis to support others where you can. You will come back stronger. You can resist perceiving yourself as a victim of these circumstances and to start to practice dissociating yourself from it. Despite how you feel about it, your business is not you and you are not your business. We are separate entities. Reduced revenues are an outcome of a situation you cannot control: they do not equate to personal failure. Associating or combining them as one and the same does not help you. The discarding of the shame and imagined humiliation makes it easier to expand your network, to discover new links and relationships, to nurture new interests, read new books and explore new areas of learning and discovery. For me, I have also been able to write about them. Finally, I have learned, from a self-preservation perspective, to focus on controlling the things I can control, and let go of the things I can’t. The ancient Greek Stoics called this the “Dichotomy of Control”- and they knew a thing or two. It doesn’t mean viewing everything through rose-tinted spectacles, nor engaging in apathy. It just involves a mindful habit of consciously choosing where to spend my energy and emotion for greatest effect. As we approach the end of a year-like-no-other, the future is uncertain and it is difficult to forward-plan for 2021 without information to guide our decisions. However, the hospitality industry is the very crucible of humanity and as such, it will thrive again. I am optimistic and focused on moving towards the light. We may need to change some of our business practices, but as long as we are learning and aware of our need to adapt, we will come back – even stronger! Dr Hilary Cooke is an award-winning executive coach, leadership trainer and facilitator and Fellow of the Institute of Hospitality. She recently wrote ‘Picking up the Pieces’ – a toolkit for hospitality managers on how to create a resilient leadership for getting teams back to work. Dr Hilary Cooke is encouraging businesses to take control of their business’ energy spend by contacting their supplier to find out if they are eligible for a smart meter.
National Pubwatch Chair Steve Baker Receives OBE in New Year’s Honours List National Pubwatch chair Steve Baker has been honoured with an OBE in the New Year’s Honours List for his services to reducing crime and improving safety in licensed premises. He has played an influential role in National Pubwatch, the voluntary organisation that now supports over 800 local pubwatches across the UK, since its creation over 23 years ago, sitting on its committee since 1997. Steve, who is a retired police inspector, took over as chair of National Pubwatch in 2007 spearheading the strategy and operations of the voluntary organisation. In 2009, due to mounting concern from the pub trade about violent attacks on pub staff, he led a campaign called Court not Caution to raise awareness of the issue. This work led to acknowledgment from
the Sentencing Council that people working in the pub trade were providing a service to the community and therefore assaults against them should be treated as an aggravating factor.
OBE. It has been a privilege to chair National Pubwatch for the last 13 years with the organisation making a major impact in fighting crime and disorder.
As well as offering support and advice to pubwatches National Pubwatch, under his leadership, has rapidly developed to further help the licensed trade.
“This is a great honour and not just for me but the whole National Pubwatch committee and all the pubwatches around the country that are doing a hugely important job in ensuring that the late night economy is safe.
It has introduced a range of training films to help licensees covering issues including ‘Conflict Management’, worked with other best practice schemes such as the National Licensing Forum, Proof of Age Partnership Scheme and Best Bar None. Steve has also taken a leading role in the work of the Local Alcohol Partnership Group, working to assist the Home Office’s Local Alcohol Action Areas by creating new pubwatch schemes in participating areas. Steve has also been very committed to acknowledging and celebrating the work of people who have contributed to the success of their local schemes. He has launched various award schemes at both local and national level to promote good practice including the National Pubwatch Awards, which recognises the work of local pubwatch schemes. Steve Baker said: “I was surprised and delighted to be awarded this
“Our aim is to create safer drinking environments and over the years we have worked hard to promote pubwatch as a best practice initiative deserving of support and recognition by the Home Office and Police.” Lord Roy Kennedy, National Pubwatch honorary president, welcomed the recognition. He said: “Steve has led the organisation with drive and vigour in an entirely voluntary capacity. “He has demonstrated through his work over many years that he plays a significant and on-going role in reducing crime and in doing so makes our town centres much safer places for people to work and socialise. “It’s a testament to his considerable management skills that National Pubwatch continues to thrive and provide its service.”
What’s the Best Way to ‘Re-Onboard’ Furloughed Staff? By Paul Sleath, CEO at PEO Worldwide (https://peoworldwide.com/) Since lockdown was announced in March and the pandemic began to cripple the global economy, UK businesses across many different industries have taken advantage of the Government’s furlough scheme to drastically cut costs and prevent making mass redundancies.
DECIDE WHO TO BRING BACK There’s no prescribed way to bring employees back to work, but it’s advisable to give reasonable written notice of at least 48 hours. Remember, some staff members may not be able to use their usual childcare solutions so will have to arrange this. Realistically, many companies who shut down entirely also won’t be at full operations as soon as they reopen. In these circumstances, you’ll have some difficult decisions to make about who to bring back first. During this process, you should set out clear criteria for recalling staff. Will the decision be based merely on business need, or will you consider individual circumstances? It’s important to be fair and inclusive when making your decision and to document your reasons (such as seniority or operational needs) to mitigate the risk of potential discrimination claims. Bringing some staff back to work part-time may also be a more suitable option for your business and workers — especially if employees are struggling to arrange childcare. As of July, part-time work was allowed as part of the furlough scheme, meaning workers will receive their usual salary on the days they do work and 80% of this amount on non-working days. So, once you’ve decided who to bring back, what’s the best approach to handling the re-onboarding process?
MAKE THEM FEEL WELCOME Start with an offer letter which states all the information they need to know. The employee needs to know what’s changed (if anything) when it comes to their position, salary and benefits. For example, have wages been reduced across the board? How does being on furlough affect their sick leave or annual holiday entitlement? You should also provide details about how you will be ensuring workplace safety and staff wellbeing.
As an employer, you also need to understand that transitioning back to work after an extended period can come as a shock (particularly under these circumstances), so it’s essential to allow a degree of flexibility.
CREATE A SUPPORTIVE AND CARING ENVIRONMENT Employees should feel they are returning to a supportive and caring environment. However, it’s also vital to recognise that the pandemic may have had an unequal impact on your workforce. Some people will have been furloughed (potentially with full pay) while others might have had increased workloads to make up for staff shortages. These discrepancies could result in some negative feelings creeping into employee relations, so it’s important to nip any potential conflict in the bud. As an employer, you should look for opportunities to reintegrate employees into the team. For example, you could organise weekly informal team catchups, team-building exercises over a video call or virtual quiz nights. You should also encourage all managers to have one-to-one meetings with every employee upon their return (even if it’s done digitally).
GET THEM BACK UP TO SPEED While on furlough, employees may have missed out on crucial training, so it’s important to get them back up to speed. Make sure you provide them with the tools and time they need to complete their training (this may have to be done online if they’re still working from home). If remote working isn’t possible in your industry, it’s your responsibility as the employer to create a safe work environment and promote social distancing. Re-onboarding should also include efforts to educate staff in the various guidelines available.
PROVIDE SUPPORT AND REASSURANCE This is a time of high anxiety, which has been hard on everyone’s mental wellbeing. Add to that the stress and uncertainty of being placed on furlough, and there’s a chance your returning workers will have some extremely complicated feelings. So, it’s essential to be aware of this and do what you can to reassure and support them. You should offer frequent and transparent communication about the state of the business and recovery plans, as well as an open-door policy so that employees can reach out privately with any questions or concerns. Knowing they are valued and supported by you will be pivotal to their wellbeing.
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Cleaning, Hygiene and Infection Control Issue 38
CLH Digital
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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 38
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 38
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
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friendly beer line cleaner
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Kills 99.995% of Bacteria,
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clean safely - replaces
offering the very best in
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to around 13 per year.
and value.
Tel: 0800 170 1564 | Email: enquiries@lineclenze.com
www.lineclenze.com
Cleaning, Hygiene and Infection Control Issue 38
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 38
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
Issue 38
CLH Digital
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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.
Hospitality Technology and Software
Issue 38
CLH Digital
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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
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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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Design and Refit
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
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sales@euroservice-uk.com
Freephone: 0800 917 7943 www.euroservice-uk.com sales@euroservice-uk.com
Manufactured in the UK
B351N
CHC01
CHC01CD
CHC08PC
CHM01L
CHM06
CELEBRATING 40 YEARS IN THE TROLLEY WORLD 10% discount with the code 40TC
CHM06L
Q6
Q6C
W2CD2
www.euroservice-uk.com
W2PAT
W2RT
Products and Services Jersey Dairy Tops The South West In The Great British Food Awards Herald Adds More To The Mix 40
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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..
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Employers Advised That Forced Lockdown ‘Holiday Leave’ Could Be Unlawful leave is the answer. “Some employers might take the view that it is more cost-effective for staff to take holiday during furlough - when the employer can recoup up to 80% of pay with a £2,500 limit each month under the furlough scheme - rather than when they come back into work. However, there has been no assurance issued so far that the furlough scheme will apply in exactly the same way and employers need to be careful not to assume that the same rules will apply again.” Specifically, the COVID guidance on holiday entitlement states that it is necessary for an employer requiring an employee to take holiday during furlough that they consider any restrictions the worker is under, such as the need to socially distance or self-isolate, and if they could prevent the worker from resting, relaxing and enjoying leisure time, which is the fundamental purpose of a holiday.
Forcing employees to take holiday leave as part of lockdown could be unlawful, according to one of the UK’s leading employment lawyers. The advice comes as the UK enters its second national lockdown and has implemented a furlough scheme that is likely to last until the Spring of 2020 with further pressures on employers to cut costs. Sarah Bowen, a barrister at 3PB (3 Paper Buildings) www.3pb.co.uk - and a member of the Birmingham Law Society, says that employers should not assume that forced holiday
Sarah says this is a very difficult assessment for an employer to make. “The second lockdown will be enforced by criminal law and it may be impossible for the employee to relax and enjoy leisure time, which would mean that the purpose of the holiday cannot be met.” “This may therefore mean that employers forcing staff to take annual leave might be found to be acting unlawfully. What’s more, under the Working Time Regulations 1998, workers may have the right to reject an instruction to take annual leave on the basis that it is not reasonably practicable as a result of the effects of the coronavirus.” “The problem for employers is that this issue has not been settled and it will be a matter for the Employment Tribunal and Courts to determine
in due course, once claims make their way through the justice system.” Sarah says the government’s guidance on untaken holiday is also ambiguous. “Under legislation holiday may be carried forward into the following two leave years if it was not reasonably practicable to take it because of the effects of COVID and the guidance does suggest that it envisages those on furlough are unlikely to need to carry over leave as they will be able to take it during furlough. This though does not address the issue of the purpose of leave and whether it will be possible to meet that purpose during periods of lockdown.” Furthermore, an employer giving notice to a worker to take annual leave must check they have the right to do so under the contract. “The employee’s contract is another area of ambiguity,” says Sarah. “If the contract does not give this right then the employer could rely on the notice provisions in the Working Time Regulations 1998, but the legal position remains uncertain. What’s more, employers must give notice at least twice the length of the period of leave that the worker is ordered to take.” Sarah concludes: “My recommendation is to take advice. The issues of lockdown holiday, the guidance being offered and what can and can’t be forced on an employee is ambiguous at best. Employers should ensure that what they are asking their employees to do is in line with their legal obligations and the employee’s contract.”
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
Meet Tia, from Waitress to Care Team Leader in Just 6
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.
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.
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
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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.