CLH Digital - Issue #41

Issue 41

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Nearly 6,000 Licensed Premises Lost in Britain's Year of Lockdowns

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Britain lost around 6,000 licensed premises last year, almost triple the number in 2019, the latest Market Recovery Monitor from CGA and AlixPartners reveals.

The study reveals that the COVID-19 pandemic and wave of lockdowns contributed to a net decline of 5,975 sites in 2020. This represents a 5.1% contraction in the market since the end of 2019, and a 175% increase on the 2,171 drop in sites that year.

The turmoil of 2020 led to the permanent closure of 9,930 sites, with only 3,955 opening for the first time. It means that for every new opening in the mar-

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ket last year there were 2.5 closures—close to double the ratio of 1.3 in 2019.

This devastating news comes amid speculation the hospitality and licensed on trade sector may be forced to close until May. Government scientific adviser Dr Marc Baguelin, Imperial College London, who sits on the Scientific Pandemic Influenza Group on Modelling (SPI-M), a sub-group of Sage, said the premature opening of the hospitality sector would lead to a "bump" in Covid-19 cases.

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CLH Digital

Issue 41

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Our lead story makes for alarming reading. 6000 licensed premises closed in 2020 due to the Covid crisis and lockdown. That is almost 17 licensed premises closing EACH DAY.

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

In total almost 10,000 hospitality business closed last year.

EDITOR

Again, this week those whose jobs, salaries and pensions are safe (probably safer now than they were before) are calling for even longer lockdowns. I have spent a great deal of time monitoring news sites, “blogs”, observing online debates on the subject, and all the support for lockdowns and extended lockdown almost never come from those in the private sector.

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FAX: 01202 552666 sales@catererlicensee.com

Peter Adams

According to the Office for National Statistics the Government is estimated to have spent £86.2 billion on day-to-day activities in December 2020. £26.1 billion more than in December 2019 with £10.0 billion additional expenditure on coronavirus job support schemes.

This staggering expenditure comes against the backdrop of considerably reduced income. The great American economist Milton Friedman once said, “The Great Depression, like most other periods of severe unemployment, was produced by government mismanagement rather than by any inherent instability of the private economy.”

And herein lies the tragedy. What started off as sensible precautions to protect the public and businesses as a short-term containment measure is now proving to be repeated “crisis management” decisions destroying livelihoods and the economy in general.

I have seen here in Bournemouth long-standing hospitality businesses, dating back 40 years in the same family hands, now closed for good through absolutely no fault of their own.

And that of course is reflected up and down the country, as our lead story highlights.

Now we see calls to lockdown until May and some “experts” wanting a lockdown until the Autumn.

I genuinely believe that if that were to happen, come Autumn those same people will be wanting a lockdown extended until January 2022 - it’s what they do!

At what point do we say enough is enough? Many observers, and I agree with them, have said the country will eventually run out of other people’s money, and we cannot expect businesses to be perpetually “supported” by borrowing more and more money.

I noted this week a group I had heard very little about, the “Covid Recovery Group”, who said: “Covid causes serious harm and it’s vital we control it effectively. But this cycle of lockdowns and restrictions cause immense damage too – to people’s health, livelihoods and businesses.

www.CLHNews.co.uk @CLHNews “Once the top four risk groups have been vaccinated and fully protected by March 8 – assuming the Government hits the February 15 deadline – the Government must start easing the restrictions.”

We desperately need an end date - one where hospitality operators can work to and plan their reopening.

I am thrilled that Labour MP Catherine McKinnell has taken up the mantle championing the call for a Minister of Hospitality (see page 20).

But the sector has been calling for that for a long time, and whilst we all recognise the sector needs support, that too is becoming something of a platitude.

There always comes a point of no return no matter what the issue is. Lockdown is having a devastating effect on mental well-being, motivation, lifestyles and purchasing habits, and if anyone thinks that they can click on a light switch and we all go back to normal, I suspect we may well be rapidly approaching a critical point where that just will not happen.

It really is time to get off the fence and say no to further extensions, and yes to a definitive date when the sector can look to open!

Once again, we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis.

Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Nearly 6,000 Licensed Premises Lost in Britain's Year of Lockdowns Issue 41

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Speaking on BBC Radio 4's World at One programme earlier this week, Dr Marc Baguelin said: "We looked at the partial reopening and the increase in the R number, it will generate an increase in the R number, the extent of which we don't know really.

"Something of this scale, if it was to happen earlier than May, would generate a bump in transmission, which is already really bad. So you have a lot of pressure on hospital, you will have another wave of some extent. At best you will keep on having very, very unsustainable level of pressure on the NHS." The Market Recovery Monitor measures the scale of the damage wrought by the pandemic on hospitality businesses, and forecasts many more closures in 2021. It highlights in particular the significant impact on the casual dining sector, where total site numbers dropped by 9.7% in 2020, and 3.8 permanent closures for every new opening. The community, food and high street pub segments all saw numbers fall between 3.9% and 5.1%.

The sports and social club sector, which has suffered from bans on events and socialising, recorded a decline of 6.2%.

“Our report takes stock of the huge damage wreaked by the pandemic on the licensed sector in 2020,” said Karl Chessell, CGA’s business unit director for hospitality operators and food, EMEA. “With stop-start trading for much of 2020 and a widespread shutdown during what should have been a bumper Christmas, nearly 10,000 licensed venues have not been able to make it through, and it is sadly inevitable that thousands more casualties will follow.”

He added: “After such a bleak Christmas it is difficult to be optimistic about the market. But consumers are desperate to get back to eating and drinking out, and we can be confident that footfall and sales will return when the sector can finally reopen. In the meantime, the case for government support over the next few months is urgent and compelling.

There are better days to come, but the sector will be in survival mode for some time yet.”

Among other insights it reveals the severe impact of the pandemic on independent businesses, and the toll taken on city and town centre operators as footfall plummeted.

AlixPartners' managing director Graeme Smith said: “The wave of closures seen across the hospitality sector in 2020 have been devastating. Longer term this may bring opportunities for ambitious operators, by freeing up property and labour and reducing competition and costs. However, right now survival remains the name of the game. The Government support that followed this latest lockdown is a drop in the ocean for many operators, who continue to accrue debt and burn through cash. Critically, unlike the first lockdown, operators now don’t have the benefit of a cash pile generated through the key Christmas trading period.

"Businesses, their funders, landlords and other stakeholders urgently need

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certainty and a roadmap to reopening. The rapid rollout of the vaccine offers hope, but with restrictions unlikely to be lifted until Easter at the earliest, the coming months will likely see more sites lost for good.”

UKHospitality Chief Executive Kate Nicholls said: “The loss of 6,000 premises is a dreadful blow to this country’s hospitality sector, but it is going to be the tip of the iceberg if we continue on our current course.

“The sector’s outlet numbers have contracted 5% and one in five businesses say they do not have enough cash to last beyond February. The entire sector continues to be hit hard, but restaurants have arguably been hit hardest of all. Not surprisingly, many of the worst off are independent businesses teetering on the verge of collapse due, in large part, to the issue of rent debt.

“This is a stark reminder of the importance of having an exit strategy and ongoing support for businesses.

Sustaining businesses, keeping them alive and keeping jobs protected is vitally important and is going to be key to recovery once we emerge from this. If we have the right support in place now, it will make the job of recovery much more achievable once we are in a position to reopen again.

“The forthcoming Budget must be a one which delivers a bold, wide-ranging package of financial support to ensure as many businesses as possible are saved. The VAT cut and business rates holiday must be top of the menu.”

Emma McClarkin, Chief Executive of the British Beer • MICROWAVES • EXTRACTION CANOPIES • & Pub Association, said: “These figures show what a devastating year 2020 was for pubs. Our sector is far from out the woods yet though and it continues to fight for its very EDWARDS, KING & EDWARDS survival through the pandemic in 2021. We fear things could actually get much worse before they get better • We have a comprehensive for our pubs and brewers. range of Re-conditioned Catering Equipment in stock “Given this latest evidence showing how the COVID • We can supply most of the crisis and lockdown is ripping pubs away from their markets leading names in communities for good, it is more important than ever New Equipment at competitive prices that the Government backs our local pubs and • Full Service & Installation brewers. Pubs are the heart of our communities and facilities by fully qualified have a vital role to play in the economic recovery. If engineers • We can also supply modular they are to survive the current onslaught they face fridge & freezer rooms though they need backing from Government.

Telephone with enquiries: “This means grants delivered to them immediately Tel: 01273 492488 before it’s too late. It also means reopening properly Email: kingedwards@btconnect.com along with a stimulus package that helps pubs to Mobile: 07860 274243 thrive including extensions to the Business Rates holiday and VAT cut, as well as a beer duty cut.”

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CLH Digital

Detail Of New Government Grant Scheme Revealed 4

CLH Digital

Issue 41

1.£2,001 per 42-day qualifying restriction period for businesses with a rateable value of £15,000 or under 2.£3,000 per 42-day qualifying restriction period for businesses with a rateable value of between £15,000 and £51,000 3.£4,500 per 42-day qualifying restriction period for businesses with a rateable value of over £51,000 Eligible businesses are those mandated to close with rateable values in the local rating list as shown above on 5 January 2021. Businesses must have been trading the day before the national restrictions came into force unless they were forced to close due to local tier restrictions.

Businesses that can operate their services effectively remotely, and which have chosen to close rather than being mandated to, in administration or exceeded state aid/subsidy limits, are ineligible.

The Government’s new grant scheme may still leave many businesses out in the cold, say business rates experts at Colliers International, due to delays in delivery and complications in applying.

The government has now issued full guidance to confirm the business support package for the January lockdown in England, which is geared at businesses mandated to close (i.e. non-essential retail, leisure, personal care, sports facilities and hospitality businesses) due to national restrictions from 5 January 2021.

The following grants will be provided: 1.Closed Business Lockdown Payment (CBLP)– one-off top up grant 1.£4,000 for businesses with a rateable value of £15,000 or under 2.£6,000 for businesses with a rateable value of between £15,000 and £51,000 3.£9,000 for businesses with a rateable value of over £51,000 2.Local Restrictions Support Grant (Closed) (LRSG Closed Addendum) – usual 14-day cycle will move to a 42-day allocation

The applications for the grants will close on 31 March 2021 so that final payments can be made by 30 April 2021.

The government has also provided a further £500 million for local authorities to provide through the ‘Additional Restrictions Grant (ARG)’ and can be used in financial years 2020/21 and 2021/22. The ARG is a discretionary scheme designed by each local authority but may include: • • • •

businesses outside the business rates system businesses which supply hospitality, leisure or retail sectors businesses in the events sector larger businesses important to the local economy These grants are in addition to the ‘November lockdown’ and various Tier 2/3/4 restrictions for forced closures. Additional discretionary grant schemes remain available where businesses have remained open but ‘severely impacted’ (generally aimed at hospitality, hotel, B&B and leisure) and sector specific closures (nightclubs etc) Commenting on the new grant scheme, John Webber, Head of Business

Rates at Colliers International said, “ Whilst it is good to see the details of the scheme in England confirmed and we are pleased that the Government has decided to support those retail. hospitality and leisure businesses that have had to close due to the Lockdown, there are still many wrinkles as outlined below: • The grant applications are difficult to fill in and many businesses are struggling to complete applications due to the amount of supporting information required.

• The Discretionary Grants are to some extent a post code lottery- with some boroughs processing grants at much greater speeds to others. Some local authorities are requesting differing levels of evidence to others – and different boroughs are deciding which businesses to prioritise. This makes the process difficult for those in ancillary businesses such as those that supply the hospitality, leisure and retail sectors.

• Although the UK has now left the EU and the EU state aid rules no longer apply, the UK remains bound by international commitments and the guidance advises that local authorities can still pay out subsidies (grants) under the State Aid Temporary Framework (up to €3m) until further guidance on subsidy control related to these schemes is issued.

• There is a shortage of administrative staff in many local billing authorities to process the grants. With shortages already prevalent as a result of Covid-19, the situation has been made worse by the government’s failure to pronounce on its business rates policy after the end of March, when the business rates holiday for the retail and leisure sector comes to an end.

As John Webber says, “The failure to announce whether the struggling retail/ hospitality/ leisure sector will see an extension of its business rates holiday after the end of March means that local billing authorities will need to be getting their systems ready now with a view to sending bills early March. However, the people who will be dealing with this are often the same people who are now struggling under the weight of distributing a new grant scheme.

We urge the Government to say something quickly and extend the business rates holiday for this sector post March– or they will be giving out grants with one hand but taking it back for rates payments with the other- an economic as well as an administrative headache.”

“The first national Lockdown grant scheme which ended in August last year, still had over a £1billion left to distribute before the scheme closed.

Let’s hope local authorities can be more efficient this time, but I am afraid the odds are stacked against them”.

Tripadvisor 2021 Travel Outlook Report Reveals Increasing Consumer Confidence ond half of the year, but won’t wait to make plans – with Brits the most likely bookers • Nearly half (47%) of all travellers surveyed globally say they are planning to travel internationally in 2021. In the UK, that proportion rises to well over half (58%) of those surveyed.

• In fact, of the six nations surveyed British holidaygoers are the most likely to have already booked a 2021 trip abroad – one in six (16%) have already done so, compared to a global average of one in ten (11%) respondents.

• In the first week of January, 85% of hotel clickers on Tripadvisor in the UK were planning international breaks for later this year – of fifteen countries analysed, only Germany had a higher proportion of users clicking to book international hotels that week.

Report reveals increased intent in domestic, international and dining behaviours, based on combination of first party search data and global consumer survey analysis

2.Vaccinations will be a game-changer for traveller confidence

• The widespread roll-out of a vaccine won’t just impact travellers’ confidence to travel, it will have a major influence on where leisure travellers are prepared to go too.

Tripadvisor® has released the findings of a new research report based • Globally, more than three quarters (77%) of travellers surveyed say they on the platform’s unique insight into shifting traveller trends, revealing will be more likely to travel internationally if they receive the vaccine, rising to how consumers are planning to travel in 2021 and what impact the 86% for travel domestically. ongoing pandemic has had on their trip planning habits.

• In the UK, nearly a third (29%) of travellers surveyed say they are much The report, which analysed first party search data as well as traveller more likely to take an international trip in 2021 once they have received the sentiment across six major markets (the United Kingdom, United vaccine.

States, Australia, Italy, Japan and Singapore), revealed consumers’ increas• More than a quarter (26%) of respondents globally say that they would ing confidence that they will travel abroad in the second half of the year, despite the restrictions on international travel currently in force in only travel to destinations that required visitors to be vaccinated before travel,with Australian (32%) and U.S. (30%) travellers the most likely to expect countries like the UK. destinations to adopt this safety measure (compared to 23% of Brits).

In fact, globally, the majority of hotel clicks on Tripadvisor are already 3.Domestic trips remain high on travellers’ wishlist shifting to international destinations for trips taking place from May for 2021 2021 onwards (as opposed to domestic destinations, which had dominated the proportion of hotel clicks throughout 2020).

• While international tourism looks to be getting a boost this year following a shutdown for much of 2020, domestic travel isn’t necessarily going to take a The report, entitled “The Year of the Travel Rebound: 5 Traveller back seat in 2021. In the first week of January, nearly 70% of hotel clickers Trends to Watch Out for in 2021” can be read in full, for free, here: on Tripadvisor were booking future domestic trips, while further out, May https://www.tripadvisor.com/InfoCenter-a_ctr.2021TravelTrends through August are still proving the most popular months for domestic trips.

The five trends highlighted in the report are: • Globally, three quarters (74%) of travellers surveyed plan to take at least 1.Travellers are planning to travel abroad in the sec- one overnight domestic leisure trip in 2021. In the UK the picture is similar,

at 73% planning a domestic trip.

• The good news for destinations and tourism businesses looking to attract domestic travellers is that nearly two thirds (59%) of those planning a 2021 domestic vacation have yet to book it, so there is still an opportunity for businesses to capture that demand.

4.The joy of holiday planning will be stronger than ever as travellers spend more time researching 2021 trips • With travel plans dashed in early 2020, many people have been dreaming about their next big holiday for more than ten months, so it’s no surprise that travellers are extra conscious of getting it just right when they do travel.

• Globally, three quarters (74%) of travellers surveyed say they will spend more time choosing a destination this year • Of UK travellers surveyed, two thirds (67%) will spend more time choosing their accommodation, 62% will spend more time reading reviews and 60% will spend more time finding things to do.

5.Consumers can’t wait to dine out again, but their taste for takeaway will still endure • As in-person dining was restricted in many countries throughout 2020, the success of takeaway and delivery services soared, as consumers sought to satisfy their appetite. But encouragingly for the hospitality industry, in-person dining’s anticipated rebound in 2021 (once restaurants are allowed to reopen) won’t necessarily mean a decline in takeaway and delivery demand.

• Nearly half (47%) of respondents globally, and 49% of Brits, say they plan to dine in-person at restaurants more often in 2021 than they did in 2020 and a quarter of global respondents (27%) and 22% of Brits say they plan to order more takeaway meals this year.

“Despite the fact that travel and dining restrictions remain in force in the UK, many travellers are still feeling optimistic that they will be able to holiday abroad at some point this year, particularly once the roll-out of the vaccine gains pace. Consumer appetite for travel is as strong as it has been since the start of the pandemic and, as our data shows, many Brits are already actively planning their next big trip – even for trips more than four months out,” said Shibani Walia, senior research analyst, Tripadvisor. “For destinations, brands and tourism operators, it is so important that they act now to attract this early booking demand, or else they risk missing out to the competition.”

Chancellor Considering Extending Furlough Payments Beyond April Issue 41

Chancellor Rishi Sundak is, according to reports considering an extension to the UK’s furlough scheme which currently terminates in April.

The £60bn Coronavirus Job Retention Scheme, which pays as much as 80% of furloughed staff wages, is due to expire at the end of April however the Chancellor is believed to be considering a number of options to support jobs into the summer months.

According to one source supporting and getting people back to work will be at the centre of the Chancellor’s March budget, and is considering policies similar to the job retention bonus, and jobs support scheme, announced in 2020 but were abandoned when the furlough scheme currently in place was extended.

CLH Digital

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Earlier this month the Confederation of British Industry (CBI) called on the Chancellor to announce an extension to the furlough scheme and business rates holiday before the Budget.

The CBI said businesses cannot be expected to wait nearly two months to know whether support will be extended beyond the current deadlines.

Director-General Tony Danker said: “Our Covid-related business support asks are about moving now or soon, rather than waiting until March 3.

“Business support needs to go in parallel with the tiering of restrictions.

“Sudden stops and cliff edges really don’t help and I don’t think anybody in Government believes that we’re going to have a sudden opening up with the economy.”

CAMRA Launches ‘Golden Awards’ To Celebrate 50 Years Of Campaigning As part of the Campaign for Real Ale 50th anniversary celebrations this year, the organisation has announced the launch of the newly formed Golden Awards, which celebrate the people, pubs, clubs, breweries and cider producers who have changed the face of the industry over the last 50 years.

CAMRA members and non-members alike are invited to make a nomination for a series of awards to be announced throughout 2021. A total of 50 recipients will be recognised for their valuable contribution to the world of beer, cider, pubs and clubs and their dedication for improving consumer choice since CAMRA was founded.

Nomination categories include: • Pints – a brewery or cider/perry producer that has gone above and beyond in delivering excellence or innovation over the years.

• Pubs – a pub or club that has stood the test of time, convivial, characterful, community-focused and consistently pouring great pints.

• People – an individual, or group of individuals who have made a significant contribution to the achievement the Campaign’s aims.

Lynn Atack, awards organiser said: “As we look to celebrate 50 years of campaigning, it is worth reflecting on how far the beer and pubs industry has come since the organisation was launched in 1971. When CAMRA was founded, the market was

dominated by just six regional brewers pushing tasteless, kegged beers onto consumers because they were easier to store and serve.

“CAMRA was founded to demand something better and give a voice to the consumer. As a result, we have 2,000 brewers across the country today.

“The last year has been incredibly difficult for both the beer and pubs industries, and we are already seeing both in decline because of forced closures, restrictions, and curfews. To see such massive changes, in such a short period of time, demonstrates how relevant an organisation like CAMRA still is today.

“That’s why it’s more important than ever before to shout about the last 50 years of campaigning to demonstrate just what can be achieved when we come together in support of the beer and pubs industry. The Golden Awards aim to do just that by honouring the people, groups, breweries, cider producers, pubs and clubs that have really made a difference to the beer world since 1971.”

Nominations will close on 16 March (CAMRA’s 50th birthday) with announcements to be made throughout the year. Anyone can make a submission by visiting camra.org.uk/50-years/golden-awards More information on CAMRA’s 50th year anniversary, and the Golden Awards, can be found at camra.org.uk/50-years

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CLH Digital

Issue 41

Victory Was Achieved in the Supreme Court, But What Does It Mean for Business Interruption Insurance Policies Moving Forward?

By Bill Dunkerley, director in the regulatory team at law firm, Pannone Corporate (www.pannonecorporate.com) It’s difficult to put into words the impact COVID19 has had on the catering and hospitality sector. It’s wreaked havoc on an industry that, prior to the pandemic, produced around 4% of the UK’s GDP. It’s a significant employer and contributor to the country’s economy, yet multiple national and local lockdowns have left an indelible mark on the sector.

As businesses have attempted to diversify and find new ways of reaching customers while their doors have been physically shut, they have also faced the added challenge of trying to recoup money from insurers as a result of unprecedented business interruption.

The topic of protection has been grabbing headlines in recent months, after the Supreme Court heard the appeal of a case initially brought by The Financial Conduct Authority (FCA), concerning the correct interpretation of business interruption insurance policies. Since the pandemic began, thousands of policyholders have had their claims rejected, with insurers arguing that ‘BI’ policies were not intended to indemnify businesses for lockdown losses.

Initially, the FCA brought a test case against eight insurers (involving 21 sample policies) as to the extent they were able to reject claims relating to lost trade during national lockdown. In September, the High Court broadly ruled in favour of businesses, but six of the eight insurers involved lodged an appeal. As reported in Caterer, Licensee and Hotelier News last week, the Supreme Court substantially upheld the High Court’s decision, signalling a significant victory for around 370,000 policyholders who may be affected by the ruling.

So, what did the Supreme Court actually decide and what does this mean for pubs, restaurants and hotels moving forward?

THE RULING Although the Supreme Court considered that the sample clauses did provide cover for business interruption losses caused by the COVID-19 pandemic, for other policies not specifically reviewed as part of the litigation, it will still be necessary to consider in detail the wording used and cross-refer with the Court’s reasoning.

The key findings of the Court were: • Disease clauses: the Supreme Court considered that the sample clauses did provide cover for business interruption losses caused by COVID-19 illness, occurring either at insured premises or within the area specified within the policies.

• Prevention of Access/ hybrid clauses: public authority interventions do not require the force of law before they can hinder access, and can apply to customers as well as insured businesses. The ruling acknowledged that all cases will be fact dependent, but cover may be available in respect of partial interruptions.

• Causation: the Supreme Court ruled that the relevant question to ask is, “did the insured peril cause the business interruption losses sustained by the policyholder within the meaning of the causal requirements specified in the policy?”

• Trends clauses: these are clauses for quantifying financial loss, which allow for adjustments to be made to calculations to reflect changing ‘trends’ or circumstances. The Court highlighted that the purpose of trends clauses is to ensure that previous trading figures are only adjusted so as to reflect circumstances unconnected with the insured peril.

• Pre-trigger losses: the Supreme Court ruled that, in calculating loss, “the assumption should be made that pre-trigger losses caused by the pandemic would not have continued during the operation of the insured peril.”

THE FUTURE Policy wording remains king. In other words, when considering whether a policy provides an indemnity in any given scenario, you’ll firstly have to consider what that policy actually says – it is very difficult to imply terms over and above the specific words/ phrases used. As such, if X risk is not expressly stated to be included it will be difficult for the

policy to be construed so as to include cover for that risk.

Although only 21 sample policies were considered by the court as part of the litigation, it’s anticipated that around 700 types of policies may ultimately be impacted. The ruling will be beneficial to some policyholders, in confirming that cover is available following business interruption, and less so to others – for example those who have policies which have very narrow or restrictive wording.

Going forwards therefore owners of pubs, restaurants and hotels will need to fully engage with their insurers and brokers at renewal, in order to ensure that they have appropriate cover in place for the risks which their businesses may face. This may lead to more bespoke policies being issued to take account of specific requirements.

Given the additional pay outs which are likely to result from the ruling, this may translate into continuing increases in premiums, which have already started to be experienced across liabilities and sectors. In addition, it’s understood that a number of insurers are considering withdrawing from certain markets, or if they remain, issuing significantly restricted policies. To respond to any such perceived gaps in the market, we may see the entry of insurers into new markets, and potentially an increase in the number of unrated insurers – insurers without a recognised financial strength rating. Whilst unrated insurers may offer attractive premiums to potential policyholders, there may also be delays by them in handling claims and a lack of financial stability.

One issue which remains, in respect of those businesses that don’t benefit from the Supreme Court’s ruling, is the extent to which brokers were aware of the developing risk at the start of 2020. In due course, focus may turn to the steps they took to engage with businesses to explore whether appropriate cover was in place to respond to the emerging risk.

CONCLUSION It’s extremely unlikely that ‘pandemic’ was on any company’s risk radar this time last year, or was considered anything more than a theoretical risk. Although the pandemic may have initially caught a number of businesses and sectors off-guard, it serves to demonstrate that pandemics are a real threat and businesses must be alive to all potential risks, including those which may only currently be theoretical in nature.

British SME’s Call for Duty and On-Trade VAT Cut to Support Covid-19 Recovery Britain’s best loved wine and spirit SMEs have joined forces to urge Rishi Sunak to cut wine and spirit duty and extend hospitality’s VAT cut to alcoholic drinks to help boost British business.

to see more government support for businesses like ours who want to continue to grow and fly the flag for English wine on the global stage.

A duty cut at the Budget would give SMEs like ours some breathing space in order to recover following the closure of the hospitality sector. The UK’s duty rates are ridiculously high compared to France. We’d like to see similar support from our government through low duty to help nurture the ambitious UK wine industry.”

Concerned owners of small and medium-sized wine and spirit businesses have jointly penned a letter to the Chancellor asking the government for more support for SMEs as businesses fight to stay afloat in the grip of the Covid pandemic.

Much of the UK wine and spirit sector have seen their businesses take a major hit as the hospitality sector were forced to close their doors and shoppers deserted the high street.

Mark Gamble, Managing Director Union Distillers Ltd, said: “The hospitality business has been hit extremely hard by the pandemic and some businesses will not recover. Every help is needed to get those that survive to bounce back quickly. A reduction in Duty will increase margins for the industry, helping to recovering COVID losses and ensuring full employment of staff.”

The suppliers of the hospitality trade have not been eligible to benefit from the loans and support packages offered by Government to pubs, bars and restaurants.

That is why the WSTA and its members have decided to write an open letter to the Chancellor asking for a vital lifeline in the shape of a cut to alcohol duty on wines and spirits; and to extend the VAT hospitality cut – until at least March 2022 - broadening the scheme to include all sales of alcoholic drinks.

In the letter signed by 21 WSTA members typical of the sector’s SMEs – which make up the majority of the UK’s wine and spirit businesses – they highlight how their businesses face significant pressures, especially if Government decides to raise taxes.

For many SME businesses, the on-trade represents the ‘shop window’ for their products.

With repeated closures of venues, until at least March 2021, this shop window has been shuttered and many small businesses are suffering disproportionately. In the off-trade, too, prices are set to rise for many wine retailers as the additional costs of new trading arrangements with the EU begin to bite, which will have to be passed on to consumers.

The WSTA’s letter warns the Chancellor that a rise to the UK’s already significant tax burden is damaging enterprise.

Britain’s expert wine producers, spirit makers and specialist wine and spirit retailers want to understand why the Government insists on taxing what we do best most heavily.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “This Budget comes at a crucial time for British wine and spirit SMEs who have had to baton down the hatches once again as the country sits out a third lockdown without any confidence in knowing when it might end.

The new and developing trading landscape since 1 January has also put pressure on small and medium size businesses who are picking up the tab for additional import costs and red tape.

SMEs have worked hard, despite drastic dips to their income, to support communities through efforts like making hand sanitiser and free local deliveries. Britain has some of the world’s highest alcohol tax rates, and it is extremely unfair to pass on more pain to cash strapped consumers and to SMEs fighting to keep their businesses afloat.

The UK is the world’s largest spirit exporter and a great British success story. In 2019 Britain recorded over 440 distilleries, an increase of 22% on 2018 and more than double the number of distilleries recorded in 2014.

Britain has an ambitious and rapidly growing wine industry with over 770 vineyards in the UK and 165 wineries. The UK’s wine makers are keen to keep growing in terms of both domestic sales and exports.

Following the heatwave in 2018 the equivalent of over 13 million bottles of wine were produced in the UK, double the previous record harvest. The following year in 2019 around 550,000 bottles of English wine were exported to markets across the globe.

Duty is currently so high that 55% of the average priced bottle of wine and 73% of a bottle of spirits, at 40% abv, sold in shops and supermarkets is now taken by the Treasury in tax and VAT.

We are asking for the Chancellor’s proactive support to help SMEs which are the backbone of a successful British industry – to build back better.”

The UK alcohol industry is one of the most heavily taxed in Europe, as we are stung by the third highest duty rates for wine and fourth highest duty rate for spirits when compared with EU countries.

Tamara Roberts, CEO of Ridgeview Wine Estate, said: “We are a second-generation family business and through hard work from our exceptionally talented and dedicated team we are now recognised all over the world for our award winning English sparkling wine. We would like

A cut would save UK wine and spirit businesses - which support over 360,000 jobs - thousands of pounds, which can help businesses to survive in the short term; and to invest, grow, export and create even more jobs in the medium term.

Business Rates Holiday and VAT Cut Extension Essential for Hospitality Revival, Says Sector Ahead of this year’s Budget Statement, UKHospitality has written to the Chancellor outlining the additional action needed to accelerate the revival of the UK’s hospitality sector, slash unemployment and bring the whole nation together.

In order to ensure the early, rapid return to growth of as many hospitality businesses as possible, the Government must: • Extend the VAT cut to 5% for a further 12 months, and ensure it applies across the broad hospitality sector, to stimulate economic activity.

• Enact a further business rates holiday for hospitality for 2021/22 to protect communities and repair businesses.

If the sector is to drive investment in communities and provide employment around the UK to its full potential, then further support will also be needed.

UKHospitality is urging the Government to use the forthcoming Budget to announce additional support to safeguard businesses and jobs, including: • Implement a reformed Job Retention Bonus to allow continued investment in our workforce.

• Extend the repayment period for all Governmentbacked loans to 10 years, with an extra year interest-free.

• Defer tax payments further, to December 2021, to allow full trading before debts to Government fall due.

• Extend CJRS until the end of June, allowing flexible furlough.

• Assist the hospitality supply chain so it can support the sector’s recovery.

UKHospitality Chief Executive Kate Nicholls said: “The Budget provides the Government with a fantastic opportunity to deliver a bold package of support to tee hospitality businesses up for a year of rebuilding.

“Some businesses have inevitably and sadly gone to the wall, and we have lost around 650,000 jobs.

Thankfully, many more businesses have managed to

adapt and are still managing to cling on, keeping jobs safe and giving their staff, customers and communities hope that they will be able to reopen once the vaccine roll-out makes it safe to do so.

“Government financial support has been key – the two principal pillars of support, slashing hospitality VAT to 5% and providing a business rates holiday, have helped give employers the lifeline they needed to survive. We know from recent history that hospitality has the economic clout to be in the vanguard of economic recovery once the crisis has passed, but only if essential support is extended.

“A wide-ranging package of financial support will give hospitality businesses the best chance of not just surviving the remainder of the crisis, but leading the UK’s economic recovery in the years ahead. If we get what we need, hospitality can spearhead the economic recovery of the country, revive high streets and provide employment and investment in every single region.”

British Takeaway Campaign Calls for Hospitality Investment and Tax Break Support

The British Takeaway Campaign (BTC) is urging the Government to modify the eligibility criteria for the Enterprise Investment Scheme (EIS) and Seed Enterprise Investment Scheme (SEIS) to help draw investment into the hospitality sector.

Considering the existential challenges facing small and independent businesses during the COVID-19 crisis, access to capital, rather than debt is vital they say if business owners are to rebuild.

EIS rules dictate that a company must be less than seven years from its first commercial sale to qualify for the scheme, while SEIS rules require companies to be less than two years old and caps investment at £150,000. The BTC has called for these specific criteria to be relaxed to encourage investors to invest in established, proven businesses so they can access the capital they need to rebuild.

As part of its Budget representation, the BTC also called on the Government to commit to four further policy asks: Extending the 5% VAT rate cut for hospitality and the 100% business rates relief for retail, hospitality and leisure for financial year 2021/22 Further support for the sector on the issue of rent repayments, including loans to tenants where landlords have provided rent concessions Extending grants for SMEs to access new technology, equipment and specialist advice An exemption for the smallest businesses – with

fewer than five premises – from proposed online advertising bans on HFSS products which will threaten the sector’s recovery.

Ibrahim Dogus, Chair of the British Takeaway Campaign, said: “Due to the COVID-19 pandemic and subsequent economic crisis, thousands of previously viable businesses in the hospitality sector are now on the brink of failure. Our members – small, independent businesses, including restaurants and takeaways, food manufacturers, supply-chain organisations and trade associations – are part of the backbone of the UK economy. Many have been able to remain open during the crisis, however, they desperately need this”.

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Catering To Evolving Customer Needs In 2021 8

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By Mel Taylor, CEO, Omnico Group (https://omnicogroup.com)

After nearly a year of Covidfuelled challenges and disruptions, Omnico’s CEO, Mel Taylor, connects with industry experts to explore how catering businesses can survive and thrive in 2021 with the right tech on their side.

The coronavirus pandemic caused drastic changes to the way businesses function and the hospitality industry – in both the commercial sector and contract catering – is no exception. The Government’s changing tier system made planning difficult, while lockdowns forced closures of restaurants, offices, schools, casinos, and attractions, often with little notice. For the industry this meant reduced footfall, copious waste, and drastic revenue drops.

But, with the vaccine being rolled out more widely, there’s an opportunity for commercial hospitality and catering businesses to restore trust in the industry by responding to customers’ post-pandemic demands.

BALANCING SAFETY AND THE GUEST EXPERIENCE FRONT OF HOUSE According to Kate Nicholls, CEO of UK Hospitality, the constant back and forth of Government restrictions will continue to cause uncertainty for the industry in 2021. When customers can return, they will, but only if they are made to feel safe doing so.

“Last year’s events have undoubtedly affected customer expectations

when it comes to eating out – be it in restaurants, office canteens, or university cafeterias,” says Kate. “When eateries opened again in July 2020, guests favoured businesses that made them feel safe and secure and are likely to adopt the same approach in 2021. So, venues must show they’re taking all the necessary steps to reduce infection risks in order to please customers. While sanitation and occupancy management certainly help, technology, particularly when used for contactless orders and payments, also plays a key role.”

While safety is a top priority, hospitality expert Todd Noftall believes a balance needs to be struck between safety and delivering a great, personalised experience. “Consumers still expect great, personalised experiences in hospitality. While they might have forgiven a less personal service during the pandemic, when things return to normal – as we hope they will this year – their pre-pandemic expectations will return. In order to meet these demands, businesses need to nail that balance between delivering a human-centred service and adopting technology that enables customers to self-serve when they want to.”

HARNESSING DATA TO MANAGE OPERATIONS BACK OF HOUSE In addition to restoring consumer confidence front of house, technology and data are increasingly being used to help hospitality businesses – and, particularly, catering companies – better meet changing supply and demand. One of the issues caused by on-and-off lockdowns is food waste — from restaurants losing millions in festive food, to school and hospital canteens wasting thousands of chilled goods.

As they prepare to ramp up orders this year, with uncertainty set to continue until spring, caterers should invest in inventory solutions that allow them to check stock data in real-time, across all locations, in order to help reduce waste. If, for instance, a venue is being closed due to virus restrictions, or orders are low in a specific region, inventory can be

moved to where it can be used, helping caterers cost-effectively meet demand and prevent waste.

THE ROLE OF TECHNOLOGY IN RESTORING THE INDUSTRY If Covid-19 taught businesses one thing, it’s the value of technology in tackling pandemic-related challenges and improving process efficiency in the long run. To succeed in 2021, hospitality businesses must connect their front and back of house systems to meet customer expectations in terms of safety and service and make the most of their resources.

For instance, caterers must unify Point-of-Sale operations and run orders and payments from any location or device, meaning customers can pay safely from their tables or at kiosks. But it’s not just about simplifying payments: ensuring front and back-end systems are connected can help caterers boost revenue at this testing time.

When back office and front-of-house tech work seamlessly together, customers can buy more easily, and be rewarded for doing so. Orders can be integrated with stock management systems to ensure products are available at the right locations. This not only reduces waste but gives customers access to what they want, when they want it, too. It also streamlines service and promotes a sense of safety; boosting speed of service and eliminating friction means there are fewer opportunities for customers to crowd together in queues or waiting areas, making them feel at risk. Catering businesses that take this on board and adopt an omni-channel, tech-driven approach to service will certainly set the scene for a successful year ahead.

There’s no doubt caterers have another challenging, uncertain year ahead. Adaptability will be fundamental. But, if they pay attention to customer demands and leverage technology to meet them, they have a good shot at recovery in 2021.

Greene King Supports Local Children By Donating 110 Laptops To Schools one, but it’s particularly hard for those who are homeschooling without the right equipment. We’re keen to support our local community in Suffolk and are really pleased we’ve been able to donate 110 laptops to those most in need.

“Schools and teachers are doing an amazing job with remote learning, so we hope this will go a little way to make it a bit easier for some of their students during lockdown.”

Vicky Neale, headteacher for County Upper School in Bury St Edmunds, said: “We are delighted to be the first of many schools within the Unity Schools Partnership to benefit from this generous donation.

“We have many families who either require a laptop because they don’t have one in the household or because they are having to share with parents who are working from home. Either way, this will make a big difference to how they can access their remote education.”

Pub company and brewer, Greene King, has donated 110 laptops to schools a bid to support children homeschooling during lockdown.

Recognising the challenges some families face without a device for homeschooling, Greene King reached out to the Unity Schools Partnership, which has schools across Suffolk close to its headquarters to distribute to those most in need.

Karrie Baugh, group service delivery IT manager at Greene King, said: “Lockdown is really tough on every-

Tim Coulson, chief executive of Unity Schools Partnership, said: “Ensuring all students have access to digital devices for their home schooling is a challenge across the country. All our schools have worked considerably hard over the last couple of weeks to address this issue.

“A donation of this size will make a massive difference to students across our 30 schools and we would like to say a heartfelt thanks to Greene King for thinking of our students in this way.”

The sizeable donation, worth nearly £25,000, follows Greene King updating many of its devices before the onset of the Covid-crisis. Its IT team has overhauled each laptop, fitted new memory and wiped all data to meet the specification required by schools.

Mounting Debt Crippling Scotland’s Hospitality Sector Companies in the Scottish Hospitality Group (SHG) say they have taken on over £16m of debt over the past year to stay afloat which, if multiplied across Scotland’s 16,000 licensed premises, means the industry would be carrying an estimated debt burden of between £800m and £1.2b.

SHG said it expected this figure will rise significantly due to the worstever December trading figures and a “major shortfall” in government support, which in many cases is lower than what employers have to pay in national insurance, pensions and holiday accrual.

The debt is a combination of funds from the Coronavirus Business Interruption Loan Scheme, bank loans, overdrafts and payment deferrals and is necessary to pay property and equipment rent, among other fixed costs.

Servicing and repaying the debt will severely impact on firms’ ability to bounce back from the pandemic and to invest for recovery, SHG said.

Spokesman Stephen Montgomery said: “Our members don’t have their usual Christmas reserves to see them through the quieter months and government help doesn’t even cover the costs of employer furlough con-

tributions for most operators. This debt is necessary to keep jobs alive, but it will come at a heavy price to the sector, and that’s if we even survive. Businesses must have clarity and honesty about what’s available and for that help to be in their hands much quicker than it has been so far.”

Last week, SHG reported its members took in only 20% of last year’s earnings during December. The figures mean SHG members lost £9.6m of revenue – money that would normally keep businesses alive until the spring.

A Scottish Government spokesman said: “Every decision we take has the sole objective of trying to keep the country as safe as possible, with as little harm to health – and to the overall economy – as possible.

“We sympathise deeply with businesses, particularly those in the hospitality sector given they are hit hardest by these necessary restrictions.

“There is already a significant package of grants in place for these businesses and we will continue to work with the sector, including the Scottish Hospitality Group, as we navigate our way through the global pandemic.”

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GDP Figures Highlight Economic Importance Of Hospitality “This really hammers home how important our sector is to the economy. When we were open, albeit with restrictions, in the summer, our return to growth contributed to the economy growing. The figures highlight our power as an economic driver and show why we should be at the heart of plans to revitalise the economy.

Figures published by the Office for National Statistics this morning highlight the economic importance of the hospitality sector and reinforce calls for it to be supported and central to the Government’s reopening plans, says UKHospitality.

Estimates for November show UK GDP falling by 2.6%, with hospitality, which was effectively closed in England during the month, accounting for just over one-third (0.9%) of the decline.

“Hospitality must be prioritised once vaccines have been rolled out to the vulnerable and an exit strategy has been determined. We need to be supported properly if we are expected to power economic growth and spearhead the country’s revival. The level of support has to reflect the hit that the sector has taken and ensure those hardest hit receive the proper help they need.”

UKHospitality Chief Executive Kate Nicholls said: “This morning’s GDP figures make for pretty depressing, if not surprising, reading. What is noticeable is that hospitality, a sector that was effectively closed down across England, in November, is responsible for just over one-third of the decline.

74% Of Wet-Led Pubs STILL Waiting On Christmas Grants AND Half Of November Lockdown Grants STILL Yet To Be Paid Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:

The British Beer & Pub Association (BBPA) has today revealed that 3 in 4 wet led pubs (74%) are still yet to receive their Christmas grant promised to them by the Prime Minister at the beginning of December 2020.

“Months have passed by yet still thousands of pubs are waiting on the grants they have been promised.

The Prime Minister personally announced the one-off grant, worth £1,000 per pub, to assist wet-led pubs forced to close through Christmas. Over a usual festive period, the average pub would make £47,000 in revenue – by far the biggest trading period of the year for the sector.

“It is unbelievable that so many pubs are still waiting on their Christmas grants and grants for the second lockdown. Considering we are now in a third lockdown it is scandalous.

“Publicans across the country are desperately checking their bank accounts every minute of every day to see if they have got their payment. Our sector is hanging by a thread, so for many pubs getting these grants is the difference between surviving or closing for good.

However, as of January 2021, only 1 in 4 wet-led pubs (26%) have actually received the grants, according to a BBPA survey of its members. It means thousands of pubs (74% of wet-led pubs in England) eligible for the grant are still yet to receive them.

The trade association has also revealed today that over half of the grants introduced to support pubs through the tier restrictions and November lockdown are still yet to be paid too. In the same survey of its members, the BBPA found that 46% of pubs are still yet to receive Local Restrictions Support Grants that were made available for pubs facing crippling tier restrictions and forced to close during the November lockdown.

The trade association says the delay in the delivery of the grants has meant many pubs reliant on them for their very survival could have

been lost for good already.

It is urging the Prime Minister to personally intervene to ensure his promise of the £1,000 grant for pubs, as well as the Local Restrictions Support Grants made to support pubs through the tier systems and last lockdown, are delivered immediately.

It is also asking that the Government and Local Authorities work more closely together to ensure future grants are delivered to pubs at pace.

“The Prime Minister personally promised some of these grants for wet-led pubs. We implore him to now intervene and ensure his promise is delivered.

“It is completely unacceptable that it has even gotten to this stage where we are pleading with Government to deliver the support we’ve been promised by them. These grants are a vital lifeline, but only when delivered.

“Government and Local Authorities must work more closely together to ensure future grants are delivered to pubs quickly.”

Predicted Food Trends For 2021 10

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monthly turnover doubling to £1m since the beginning of the pandemic (3). January 2020 saw retailers launch several vegan alternatives, including the Applewood vegan cheese which sold out in 40% of its UK launch stores (4). However, whilst there is a growing trend for conscious eating and a shift towards plant-based products, an AHDB reports claims that it is “lack of inspiration rather than a conscious reaction to trends” that has driven the reduction in meat consumption. Attributing a growing presence of plant-based ranges for the reduction, the report urged the meat industry to focus on winning back “unconscious reducers – “those who have drifted away from meat as opposed to reducing it for ethical or health reasons (5).

As we move into 2021 it seems that the trends of 2020 will have a continuing influence on what consumers want from their foods. With health at the forefront of all our minds, our physical and mental wellbeing is a priority and with that comes an awareness not only of what we are eating but where it is coming from.

Food trends for 2021 will largely be an extension of those that emerged in 2020, with an overarching theme of wellbeing, mindfulness and enjoyment says Alastair Cupper Procurement Manager at allmanhall (www.allmanhall.co.uk) Looking back on 2020, it is clear that a global pandemic and national lockdown were not on anyone’s list of predicted trends for the year. As the closure of the food service industry forced a change in eating habits, businesses and consumers adapted to the unprecedented situation we all found ourselves in and new trends began to emerge. Predictions for 2020 food trends included smoky flavours, black garlic, elevated salads, and a reduction in salt. Whilst these were still gaining popularity in the background, it was the focus on balance and mindful eating that really took hold and – alongside the nation’s sudden urge to bake banana bread – developed into a much wider trend that saw a change in the way consumers purchased, cooked, and enjoyed their food.

With restaurants and cafés closed and people spending more time at home, cooking and mealtimes not only became a way to pass the time and indulge, but also a chance to learn new skills and experiment.

Sourdough and banana bread appeared as the most popular baking trophies and overall, more meals were being made from scratch. Brands such as Nandos released how to guides to help those missing their favourites create ‘fakeaways’ at home, although as soon as they could restaurants adapted to the lockdown measures, with Deliveroo signing up 3000 new restaurants in March 2020 (1). Online shopping no longer meant the weekly supermarket shop, but extended to veg boxes, wine boxes, afternoon tea, cook your own, picnic boxes and meal kits such as Hello Fresh. Whilst comfort foods were popular, there was also an awareness of health and well-being, as the “pandemic accelerated an existing move towards proactive health management” (2).

As the UK welcomed the sunshine and warm weather, BBQs were lit although not all were reaching for the burgers and sausages. According to the BBC, one in five Brits claim to have reduced their meat consumption during the crisis, with meat-free company Tofoo reporting its

With global travel looking unlikely for the next few months, experimentation in home cooking seems likely to continue. An appreciation for a healthy meal cooked from scratch - and enjoyed with family and friends where permitted – will be combined with a desire to try new foods and new styles of cooking. Replacing diverse cuisines experienced when eating out or visiting new countries, consumers will be looking for global flavours and speciality foods with an element of indulgence. This is likely to be felt in the food service industry once it begins to re-open, with dining out becoming an experience.

As the first meal of the day breakfast is not to be forgotten and with an increase in the number of people working from home, it really has become the most important meal of the day for many. With cooking described as “the new commute,” those able to work from home have been using their usual commute time to ensure they get a healthy and wholesome breakfast (6). In its round-up of 2021 foods to look out for, Waitrose lists Icelandic skyr as one of the new popularities this year (7).

A cultured dairy product similar to Greek yoghurt, skyr is high in protein, low in sugar and a great breakfast ingredient.

The new year always brings with it, new intentions, and a focus on health, but as trend forecasting company WGSN predicts “immunity-supporting ingredients” will be a “key theme for 2021” (8). As well as superfoods and probiotics, we can expect a focus on reductions of sugar, gluten, and dairy. With Veganuary already underway, we may see popularity increase in plant-based protein and even innovations in lab-grown meat. However, it is predicted that consumers are more likely to reduce their meat intake rather than eliminating it completely, newly termed as the ‘reductitarian’ (9). Focusing on blended foods, this term refers to the substitution of 50% of meat or dairy products with a vegan or vegetarian alternative. For example, plants replacing 50% of the meat or nut milk replacing 50% of the dairy.

Vegans, vegetarians, flexitarians, reductitarians and general food lovers alike can expect to see new products emerge with much talk around the use of chickpeas to make plant-based versions of some of our favourites.

Experimenting with chickpea flour and aquafaba (the water tinned chickpeas soak in), flatbreads, pizza bases, cereal, tortillas, tofu, meringues, icecream, and macarons are some of the alternatives being touted, a far cry from the traditional (but still tasty) hummus and falafel.

Yet wellbeing in 2021 will not be limited to the health of our own bodies. The lifestyle changes we saw in 2020 are likely to develop into the new year with consumers taking time to think about what they are eating and where it is coming from. Building a diet to help fight against climate change, ‘climatarians’ focus on seasonal foods, with the aim of eliminating all foods with a high carbon footprint and avoiding all products that exploit animals at risk of climate change (11). There is a growing awareness for understanding our food sources, with Innova Market Insights predicting transparency as one of the top trends for the food and drink industry in 2021 (10). Consumers want to ensure the standard of their food products, especially on meat, by being able to trace products to source.

There is also a big focus on food waste awareness and the accountability of both consumers and retailers to reduce this. With the announcement of lockdown 1.0 in the UK in 2020, we saw frantic panic buying, with images later emerging of bins piled high with unused produce.

Aiming to reduce food waste, we could see a rising trend for long life foods as well as root to stem cooking. And waste does not stop at leftovers. There is a growing expectation for food manufacturers and restaurants to reduce their packaging waste and become accountable for the impact it has on the environment. Whilst 2020 saw a growing trend for cook-at-home meal boxes and restaurant kits, it has been noted that many of them use a high amount of un-recyclable packaging (12). Driven by the younger generations, there is a constant message to us all to reduce plastic packaging and ensure proper recycling measures to help look after the health of our planet.

It seems that 2021 food trends are largely an extension of those that emerged in 2020, with an overarching theme of wellbeing, mindfulness and enjoyment. Yet if 2020 taught us anything it was perhaps to expect the unexpected… with that in mind who can anticipate what innovations 2021 may bring.

1. https://www.thegrocer.co.uk/download?ac=222260&adredir=1 2. bbc.co.uk/news/business-53137182 3. bbc.co.uk/news/business-53137182 4. theguardian.com/food 5. https://ahdb.org.uk/news/latest-ahdb-report-finds-consumers-are-sleepwalking-away-fromeating-meat 6. https://news.okstate.edu/articles/agricultural-sciences-natural-resources/2020/fapc-predicts-top-food-trends-for-2021.html 7. https://www.independent.co.uk/life-style/food-and-drink/food-trends-waitrose-zhoug-orangewine-b1781181.html 8. https://www.fooddive.com/news/5-trends-fueling-food-and-beverage-innovation-in2021/592588/ 9. https://spoonshot.com/blog/2020/09/03/food-trend-predictions-for-2021/ 10. https://ace-mags.s3.eu-west-2.amazonaws.com/sf/Speciality-Food-Jan-2021/2/index.html 11. https://spoonshot.com/blog/2020/09/03/food-trend-predictions-for-2021/

Hawthorn Outlines Significant Investment with Addition of 61 Sites Hawthorn, the community pub division of NewRiver, has in excess of £250m available for acquisitions and has more than doubled its planned capex spend in its third quarter, investing a total of £9.4m.

In its latest trading update for the quarter up until December 31 the 700 estate pub company said that it invested a total of £9.4 million on 270 pub projects, increasing its average spend per project by an estimated 60% and also added an extra 61 sites to its investment programme.

The company says that it has been engaging closely with pub partners to ensure they can access Government support schemes, particularly local support grants and the Job Retention Scheme. The goodwill generated from our engagement has been reflected in an 87% retention rate for pub partners who were tenants of Hawthorn at 31 March 2020, and and that they are confident that the vast majority of its pubs will emerge from the current restrictions in a strong position.

The completion of £2.7 million of non-core pub disposals since 30 September 2020 further demonstrates liquidity and confidence in the

long-term prospects of community pubs as an asset class.

The company has also continued to improve the quality of the portfolio with selected capex projects resumed and 86% of the portfolio invested in during the last lockdown..

Hawthorn CEO, Mark Davies, said: “The Great British Pub Sector – which serves so many communities around the UK – is under real pressure, and we at Hawthorn will continue to do all we can, working closely with industry colleagues and the BBPA, to get the Government to listen to our concerns and provide our Pub partners with the support they so desperately need to survive this latest Lockdown.

“Hawthorn’s overwhelming priority is to protect our people and to protect our pubs. We’re continuing to support our Pub Partners to help them stay afloat and to ensure that they can thrive again and bounce back when their pubs reopen. We more than doubled our planned CAPEX spending for the quarter, investing a total of £9.4m on 270 projects, increasing our average spend per-project by almost 60%, and adding an extra 61 additional sites to our investment programme with a clear focus on outdoor scheme investments and creating more capacity. We also expect to acquire more pubs in 2021. Hawthorn is a dynamic, ambitious company with a proven track record of acquiring Pub portfolios, and we have circa £250m of cash and available liquidity to the business, with additional funds available when required. We remain bullish about the role that community pubs will play in people’s lives once lockdown is lifted. We urge the Government to provide us with a clear roadmap for reopening, and ensure significantly more financial support is urgently prioritised, particularly on business rates and Vat to ensure these vital community establishments can survive.”

Punch Celebrates Community Heroes Punch Pubs & Co is celebrating local heroes for their superhuman efforts in 2020 and is calling on its 1,200 publicans and their guests to nominate local people who did something incredible for their community last year.

The initiative is part of the Community Hero campaign, where pub-goers can nominate their hero via an online application form, with the chance for the nominee to win £1,000 and have a cask ale named after them. Runners up are also in for the chance to win £500 and £250. The campaign has been created to give something back to the communities Punch are part of and to bring people together by sharing these amazing stories.

Speaking about the initiative, marketing and strategy director Russell Danks said,

“More than ever before we have seen people from all walks of life, stepping up to do fantastic things for their communities. The Great British Pub sits at the very heart of those communities and has continued to prove that it remains a central hub where people connect. A place where memories are made and stories are shared. Although we can’t be together in the pub at the moment, we want to hear these stories and give back to those who are dedicated to doing good and have provided vital support during a tough year”.

Nominations can be made at www.pubcommunityhero.com up until 28th February 2021.

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The Confederation of British Industry (CBI) has written to the chancellor calling for additional business support before the Budget in March to help protect companies.

“The Government must once again stand shoulder-to-shoulder with businesses to underwrite support for the duration, helping viable enterprises to last the course.

The CBI said it hopes to see an extension of the Job Retention Scheme beyond April to the end of June and a commitment to targeted support thereafter. It also called for a lengthening of repayment periods for existing VAT deferrals until June 2021 at the earliest, and for firms to be allowed to defer Q1 2021 VAT bills due now for 12 months.

“Many tough decisions for business owners on jobs, or even whether to carry on, will be made in the next few weeks. If the Government plans to continue its support then I urge them to take action before the Budget which is still more than six weeks away.

Throughout the pandemic, the Treasury has the CBI say listened and acted swiftly to offer businesses a lifeline. But with the latest lockdown squeezing cash flow and demand like never before, business resilience is at an all-time low.

In its letter to the Chancellor, the UK’s leading business group outlines the support measures needed in the next few weeks, ahead of the Budget, to help protect UK companies through the Spring. It also recommends actions that should be taken at the Budget itself to build a bridge to a sustained economic recovery by stimulating business investment – with comprehensive reform of the business rates system top of the list.

Ahead of the Budget, the CBI wants to see action on: 1.Extending the Job Retention Scheme beyond April to the end of June and a commitment to targeted support thereafter to give firms the certainty they need to protect jobs.

2.Lengthening repayment periods for existing VAT deferrals until June 2021 at the earliest and allow firms to defer Q1 2021 VAT bills due now for twelve months.

3.Extending the business rates holiday for at least another three months to those UK firms forced to close under current restrictions and expanding relief to their supply chains.

Tony Danker, CBI Director-General, said: “The Budget comes at a crucial time for the UK. The Government’s support from the very start of this crisis has protected many jobs and livelihoods, and progress on the vaccine rollout brings real cause for optimism.

“But almost a year of disrupted demand and extensive restrictions to company operations is taking its toll. Staff morale has taken a hit. And business resilience has hit a sobering new low.

“The Government has done so much to support UK business through this crisis, we don’t want to let slip all the hard work from 2020 with hope on the horizon.

“The rule of thumb must be that business support remains in parallel to restrictions and that those measures do not come to a sudden stop, but tail off over time. Just as the lifting of restrictions will be gradual, so must changes to the Government’s sterling support to businesses.”

Additional pre-Budget CBI recommendations include: • Delivering the Pay As You Grow scheme for Bounce Back Loans including extending capital and interest payment holidays for a further six months.

• Ensuring the Coronavirus Corporate Financing Facility (CCFF) scheme is kept open until the end of June 2021.

• Announcing details of the successor of the Coronavirus Business Interruption Loan Scheme (CBILS).

• Working with Local Authorities to ensure existing discretionary grants are in businesses’ bank accounts by the end of February 2021.

The Budget also provides a chance to look beyond the immediate crisis to the reopening of the economy. Setting the UK on a path to recovery will rely on unlocking business investment.

At Budget, CBI recommendations include: 1.Using the net-zero transition to drive the UK’s economic recovery • Driving the shift to zero emission vehicles by committing to the delivery of 7 more gigafactories by 2040 and reviewing fuel duty taxation. Ensuring the new National Infrastructure Bank crowds-in private sector investment and investing in sustainable aviation fuels.

1.Delivering comprehensive reform of the business rates system – to support our struggling high-streets, drive essential investment in energy efficiency and level-up business investment across the UK. • Freezing the Universal Business Rate (UBR) for the remainder of the current revaluation period and lowering it at future revaluations to a more sustain-

CLH Digital

able level.

• Introducing new relief for businesses that invest in the energy efficiency of their property and upgrading their fixed machinery to improve productivity and energy efficiency.

• Removing transitional arrangements which prevent businesses from benefiting immediately from a reduction in property values and allowing businesses to more easily access relief for partly occupied properties.

1.Turbo-charging innovation spending by government and business • Introducing a new R&D tax credit for capital expenditure and reduce match funding requirements for R&D grant funding to spur business innovation.

• Delivering an ‘Invest to Grow’ scheme to spur SME spending on productivity enhancing digital technologies.

1.Incentivising greater business investment in retraining and upskilling • Evolving the Apprenticeship Levy into a flexible Skills and Training Levy to unlock business investment in high-quality accredited training.

• Transforming Jobs Centres into ‘Jobs and Skills Hubs’ to help people to retrain.

Rain Newton-Smith, CBI Chief Economist, said: “There is clear light at the end of the tunnel and reasons to be optimistic as the UK gets ready to lead the world on tackling climate change through hosting the G7 and COP26 this year.

“The Government should use the upcoming Budget to speed ahead to low carbon: to accelerate investment in low-carbon infrastructure – through fundamental business rates reform to promote energy efficiency – and the innovative technologies that will smooth the path to achieving net-zero by 2050.

“This Budget is an opportunity to focus on a balanced economic recovery, not driven solely by consumption and government spending, stimulating much-needed business investment and tackling the systemic challenges that have held the UK back.

“Top of that list must be a fundamental review of our outdated business rates system, to, drive essential investment in energy efficiency, support our struggling high-streets and level-up business investment across the UK. “Business shares the Government’s ambitions of levelling up and boosting productivity and innovation. Tackling the immediate jeopardy facing firms will help build a bridge to a lasting recovery.”

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Economic Growth Requires Thrust from The Hospitality Sector 12

CLH Digital

Issue 41

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The importance of the hospitality sector in the UK’s GDP is undeniably prominent, which has been truly highlighted in the November estimates by the Office for National Statistics (ONS).

The UK GDP is expected to fall by 2.6 per cent for the month, with the hospitality sector contributing over one-third of the fall, as it remained almost entirely shut during the month.

As per ONS estimates, the services sector size has reduced by almost 10 per cent from a year ago. But the buck does not stop here, the decline which do not seem that harsher is just the beginning of the tsunami, the December and the January figures are likely to be extremely bad. Even Chancellor Rishi Sunak has said that things will get harder before they get better.

RISING DEBT AND CHRISTMAS WASHOUT Eventually, it was not a good Christmas for the hospitality sector, especially for the drink only bar and pubs, which lost 84 per cent and 87 per cent of their sales, respectively, during the festive season. Situation at pub restaurants and food led pubs were not much different, the only thing was that they fared a bit better than the former category, losing sales of around 78 per cent. Just 10 per cent of the UK's pubs and restaurants remained operational and that too with various restrictions.

Overall, the busiest period of the year turned a complete washout.

Now what has started more worrying is the pile of debts amid no business for the hospitality sector with 31 March a crucial date nearing, when the moratorium or the government shield for insolvency gets removed.

This is crucial because many landlords will start pursuing their full-year property rent, many of them have already indicated. UKHospitality has previously warned that it will be the tipping point resulting in a flurry of business failures and consequently another wave of job losses.

The moratorium due date has been extended from the initial date of 31 December and effectively saved many businesses from lease forfeiture and debt enforcement, which was estimated to be around £1.6 billion, reaching to almost £2 billion soon. It is a reality check for the government, as when the industry has plunged deep into debt, the overall insolvent business debt has declined.

While the extension of the furlough scheme until the end of April 2021 has supported the industry workers with up to 80 per cent of wage security from the government, the businesses also need to continue because employees can benefit only if the businesses manage to survive.

SOME RESPITE Among all odds, there was one good news from the Supreme Court judgment, which ruled in favour of thousands of small businesses for Covid-19 insurance pay-outs. These businesses are likely to receive pay-outs on insurance claims worth more than £1 billion. Kate Nicholls, Chief Executive Officer of UKHospitality, said that though more details are required, at first sight, it sounds positive news and insurers should oblige the claims of the policies which were taken in good faith by many small businesses.

Thanks to the Financial Conduct Authority who have vowed to ensure a quick claim for the businesses. As per its estimates around 370,000 policyholders are likely to benefit from the judgment.

SUPPORT FROM THE GOVERNMENT Going by broader estimates, hospitality as an industry will take years to recover financially to the pre-Covid19 levels. The industry has piled up debts not only in form of property rent but the business loans, insurance, and VAT as well. The immediate need of this hour is an extension to the debt enforcement moratoria -- this is the biggest and imminent threat the industry is about to face. The government should not escape its responsibility for such a vital industry in the face of availability of funds or the lack of parliamentary time.

It is not only the moratoria extension but being considerate about the forgiveness of rent for the closed sectors at least up to a half and rent review reset. So overall, a comprehensive plan is urgently required for the industry. With vaccine programme gathering pace, there are bright chances of economic recovery in 2021, and the hospitality sector must be prioritised to pace up the recovery process.

Basset Family Announces Formation of Educational Foundation The family of Gerard Basset is marking the second anniversary of the legendary sommelier’s death with the formation of a new charity to continue his legacy. The Gerard Basset Wine Education Charitable Foundation will fund learning and career opportunities for young professionals with a specific focus on diversity and inclusion. Its trustees include Gerard’s widow, Nina Basset FIH; their son Romané; Jancis Robinson OBE MW; WSET Chief Executive, Ian Harris MBE; and the financier Lewis Chester DipWSET, who was a close friend and partner of Gerard’s in Liquid Icons.

Gerard made it his mission in life to mentor and guide young people seeking careers in the wine and hospitality industries, supporting hundreds during his lifetime and influencing thousands more. The Gerard Basset Wine Education Charitable Foundation will continue this commitment, providing travel bursaries, scholarships and mentorship schemes. Two new scholarships are anticipated to be launched by the Foundation in 2021: these awards will specifically seek to identify talented young professionals from

minority or disadvantaged backgrounds, providing a road map and networks to enable them to see their path to success.

In his memoir, Tasting Victory, published after his death from cancer of the oesophagus in 2019 at the age of 61, Gerard wrote of his difficulties at school and his lack of formal education. He never attributed his success to natural talent, instead putting it down to grit, determination, commitment and graft.

Further details of the two new scholarships will be revealed in March 2021; they are supported by some of the world’s leading wine estates and hotel groups with mentoring from global hospitality personalities.

Speaking about the creation of the Foundation, Nina Basset FIH, comments, “Gerard was a passionate advocate for helping young people and those he mentored have gone on to enjoy rich and successful careers. Romané and I are delighted to announce the formation of this new charity which, thanks to the support of its trustees, will continue Gerard’s legacy for many years to come.”

Jack Stein Extends Partnership with St Austell Brewery Chef Director of the world-renowned Rick Stein Restaurants, Jack Stein, is partnering with fellow Cornishborn brand, St Austell Brewery once again in 2021. Jack has been collaborating with the brewery since 2018.

To kick off the year, Jack and St Austell Brewery have combined their respective food and beverage expertise to develop a series of dishes for Veganuary, paired with St Austell Brewery’s range of vegan-friendly beers.

Jack Stein (ambassador of the brewery since 2018) has drawn up a recipe collection inspired by and perfect for pairing with St Austell’s most popular beer brands including Tribute Pale Ale, Sayzon Lager and Proper Job IPA. Jack’s carefully crafted vegan recipes include the likes of a Warm salad of pumpkin, rocket and dukkah (working its earthy flavours with Tribute’s zesty notes), Miso glazed aubergine, spiced pumpkin and cavolo nero (the spice in which is a great match for Proper Job IPA), and Panna Cotta with ruby grapefruit (working with Sayzon’s notes of peppery spice and citrus, refreshing against the creaminess of the panna cotta). St Austell x Jack Stein recipes are available here: www.staustellbrewery.co.uk/food-matches Jack’s partnership with St Austell Brewery is a natural fit - the two joining forces to champion the best of the South West together.

St Austell’s Brewery is one of Cornwall’s oldest businesses.. Founded in 1851, and still family-owned today, the brewery also owns 180 pubs across the West Country. It’s also the largest wholesale drinks distributor in the South West and supplies many of the UK’s pubs, bars and supermarkets including Rick Stein Restaurants.

Chef Jack Stein’s established culinary career started in Padstow, Cornwall - aged 16 - at the eponymous Seafood Restaurant, and has taken him around the world to Le Pegelaide in Paris and Tetsuya’s in Sydney. He has since laid roots in Cornwall where he holds the title of Chef Director of all the Rick Stein Restaurants.

His love for food and travel has driven his passion for championing the finest local, seasonal produce in cooking: reflected in the ethos of all Rick Stein Restaurants.

Laura McKay, head of marketing for St Austell Brewery’s beer and brands said: “We’re delighted to be working with Jack again next year – a Cornish chef who shares of passion for quality local produce and great tasting recipes. We’re really excited to be bringing the art of food and beer pairing to life. The nuanced flavours in beer have the power to enhance a range of flavours – there’s a brew to complement every dish.”

Jack Stein, Chef Director of The Rick Stein Group said: “Having grown up in Cornwall it’s really exciting to be continuing to work with one of the most successful and well-known Cornish brewers in the country.

He continues: “We’ve all had a strange start to 2021, but there’s no better time to get into cooking at home and experimenting with vegan dishes. Watch this space for more beer-inspired recipe selections throughout the course of 2021.

Jack’s first selection of recipes – to celebrate Veganuary – are now

Hospitality Sector Expected To Lag Behind During Post-Covid Recovery Issue 41

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that are resilient enough to survive may ultimately emerge to become healthier and better positioned for long-term growth.”

The hospitality sector is expected to take longer than most other sectors to recover jobs lost in 2020, employing substantially fewer people in 2023 than it did in 2019, according to EY’s latest Regional Economic Forecast.

RECOVERY UNEVEN ACROSS REGIONS The forecast shows the sector will see regional inequalities, with the largest declines in employment found in the South West (-1.83% per year between 2019-23) and the West Midlands (-1.71%). The regions likely to see the lowest declines in employment are London (-0.97%) and the South East (-1.07%).

Employment in the hospitality sector is forecast to fall by the equivalent of an annual average of -1.39% by 2023 compared with 2019, behind mining (-2.31%), manufacturing (-1.55%) and water and waste management (-1.50%).

When measured by Gross Value Added (GVA), the hospitality sector is also forecast to be smaller in 2023 than it was in 2019, and is expected to see the equivalent of an annual average -1.36% decline. Only the mining (-3.05%) and manufacturing (-1.83%) sectors are expected to see larger shortfalls relative to their 2019 sizes. By comparison, the total UK economy is forecast to grow by the equivalent of 0.14% annually.

with wet-led pubs and bars particularly exposed.

Christian Mole, EY’s UK&I Head of Hospitality & Leisure, comments: “There is no doubt that hospitality is one of the sectors most adversely affected by the COVID-19 pandemic. Social distancing and lockdown measures significantly affected trading levels, adding to pre-existing challenges facing branded restaurants in particular, including over-supply and unsustainable rents. Pubs and hotels, in contrast, entered 2020 in robust health, but have faced disruption to the critical pre-Christmas period,

“As social distancing restrictions ease and consumer confidence returns during the post-pandemic period, we expect consumer demand for travel and eating out to recover, although the prospects for business travel are more uncertain. Where some businesses were facing the challenge of rising labour costs pre-pandemic due to a talent shortage, this pressure will likely be eased given higher staff availability. While the sector is forecast to have a smaller footprint in the future, the businesses

The GVA measure shows a similar pattern, with the South West hospitality sector declining by -1.86% and the West Midlands sector by 1.73%, compared with London by -1.00% and the South East by -1.10%.

Christian Mole, EY’s UK&I Head of Hospitality & Leisure, added: “In contrast to previous downturns, London has been one of the most affected cities in the UK, reflecting the pandemic’s impact on international tourism and business travel. But in the longer-term, we expect London to recover to pre-COVID levels of activity.

“The pandemic has resulted in many businesses having to significantly restructure their cost base. With payroll the biggest single cost for most businesses, this may mean some will face tough decisions around their longer-term headcount.”

Sacha Lord Calls For Reopening Of Hospitality

Greater Manchester’s night time economy advisor Sacha Lord has called for the reopening of the hospitality sector alongside non-essential retail as part of a return to the Covid-19 tiered system.

The comment came in response to foreign secretary Dominc Raab’s confirmation on the BBC’s The Andrew Marr Show that a phased transition out of national lockdown in March is likely to take place.

The Foreign Secretary said “the aim is by the middle of February to have 88% of those most at risk of dying coronavirus vaccinated with their first jab, and by the early spring to have 99%”.

I think it is true to say that when we get to a situation in the early spring, perhaps March, if we succeed in hitting those targets, we may have made good progress so far, and we can start to think about phased transition out of national lockdown. I think it is fair to say it won’t be a big bang if you like it will be done phase, possibly back to the tiered approach that we had before” Commenting on Social Media Mr Lord said” “Dominic Raab has just confirmed on the plan is to return back to a Tier system in March Hospitality must reopen at the same time as non-essential retail. We must also be given at least 2 weeks’ notice, to enable to re stock, re order, rota staff etc.”

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14

CLH Digital

Issue 41

5 Reasons Why Covid-19 Mitigation Strategies Are Failing ence symptoms, but choose not to get tested? Those feeling a ‘little bit under the weather’, entering economically vulnerable spaces unaware of the fact they could be a ‘spreader’?

If business owners are given the means to become their own ‘gate keepers’, they can also become ‘gate keepers to our economy’. By objectively assessing their clients’ temperature at an entry level, they can help to prevent the virus from spreading, and aid their own economic recovery by preventing infection numbers from escalating.

2. Isolate support is inadequate, and many people who are supposed to be self-isolating are not

This year has been incredibly challenging for the majority of businesses across the UK, and as the nation has desperately scrabbled to forge a blanket solution, the focus on minimising footfall has had drastic consequences on so many businesses across the nation.

Those that depended on human interaction and steady footfall such as Hospitality, Arts, Sport, Meetings, Conferences and Events have been amongst those hit hardest and many businesses in these sectors will have had to make some very sobering decisions over the past few months., and more so in the months to come.

As the nation faces perhaps its biggest conundrum to date, it seems that key decision makers in parliament are playing what would appear to be a delicate balancing act, through first of all a tiered approach to interactions, and now another full national lockdown. Whether our economy can sustain such a dance is another matter entirely.

Medical doctor, clinical epidemiologist and Public Health Consultant, Dr Paul Nelson – founder of the FeverFreeZone™ Movement and an expert in Covid-19 mitigation strategy, shares his insights around exactly why some of these Covid mitigation strategies may be failing.

1. There is no upstream symptom screening. If you don’t seek a test, your data will not form part of Track and Trace’s audit Test and Trace is a very good way to potentially eradicate the virus, but for it to work, it needs to have a community-wide 'net' to catch the new cases, and not rely on the people who go to the doctor or ask for their own test. Currently, this is the only way that Test Track and Trace obtain leads to follow up. So, what about all of the people who experi-

We have plenty of guidelines…’Stay at home for 14 days after your last contact with the person who has tested positive for COVID-19’, ‘Do not go to work, school, or public areas, and do not use public transport or taxis’, etc. etc. These are all very valid recommendations but what is lacking, in my opinion, is a support network which encourages individuals to stick to those same guidelines.

When I had the idea for FeverFreeZone™ I really wanted to create an objective tool to proactively seeking and removing potential Covid19 cases from public places (and our homes too), but I also wanted to create a community, a support bubble of responsible businesses and individuals, to help with potentially driving the R number down, keeping us in the lowest possible tier and resuming our activities sooner rather than later, and continuing them for longer. We all work together, and we all benefit from it.

3. Delays in decisions and contradictory advice has failed to harness the full cooperation of the public I think the single most important factor influencing our ability, or lack thereof, to suppress this virus has come from delays in decision making and contradictory advice that we have received from the forces that be.

Political jargon, populism and contradictory advice won’t cut it. People are scared for themselves and their families, they are worried about making ends meet, and already hugely uncertain about what the future will bring.

The signs were all there, when the pandemic was already fully blown on the continent; having delayed the decision to put the nation on lockdown, no doubt cost lives, and has led to the necessity of another fullscale lockdown, with less than 12 hours’ notice given to businesses and the public to organise themselves to yet another period of immense uncertainty.

We now have the opportunity to avoid making the same mistake all over again, and we must not waste it. Relaxing measures too soon now – particularly, considering the added euphoria, since news of a possible

vaccine entered our lives – might very likely bring about yet another wave. The damage might already have been done by the official advice regarding Christmas celebrations, advice which seems to be driven by fatigue, rose coloured spectacles and, perhaps, a slight amount of political calculation.

Given the situation, what I’d really like to see – and what I’m really trying to help with - is objective symptom checking with audited data and results, when we once again re-open our doors to external contact.

Objective temperature assessment now feels more important than ever.

That way the public would be able to feel responsible for improving the current state of affairs, possibly managing to achieve what the government, despite having committed the same mistake twice already, seems to have been unable (or unwilling) to do.

4. Mitigation which desperately tries to balance the economics and public health, such as ending the first lockdown before eradication, stores up problems for the future The first lockdown was imposed too late, but it was also lifted too suddenly. Of course, the adverse effects of lockdown on the national and local economy were, and still are, huge; but, unfortunately, the virus was still very much present, and a second wave was always on the cards.

This left so many businesses worse off as they were forced to close their doors for a second, and now a third time, after having heavily invested in mitigation measures such as PPE kit, screens and signage.

5. Political “red lines” such as keeping schools and universities open “come what may” mean rates remain higher for longer The way a pandemic like the current Covid-19 crisis spreads is known: a R number of 1 means that on average every person who is infected will infect 1 other person, meaning the total number of new infections is neither growing nor shrinking. If R is 2, on average, each infected person infects 2 more people. If R is 0.5 then on average for each 2 infected people, there will be only 1 new infection. If R is greater than 1 the epidemic is generally growing, and if R is less than 1 the epidemic is now shrinking. Exceptions to the rule of lockdown inevitably mean more direct contacts and by keeping schools and universities open “come what may”, rates will inevitably remain higher for longer.

Dr. Paul Nelson has created a FeverFreeZone™ Movement as he believes this is the additional layer of protection that is required to support the eradication of Covid-19, whilst supporting the recovery of our economy. For more information, visit the official website https://www.feverfree.zone

Pubs, Poems, Positivity: National Poem Of Thanks To Resilient Publicans As Pub Poetry Collection Unveiled been written and performed by poet and actress Alexandra Ewing, the daughter of a former publican who grew up in pubs in Suffolk. Ewing also, until early last year, worked for a decade as front of house staff in the hospitality industry, including pubs.

Alexandra Ewing said: “I hope the poem will make publicans really smile and that they will feel incredibly proud of how much talent they have and how much their presence is felt, even when it doesn’t feel like it is.”

Victoria MacDonald, publican of the Cellar House in Eaton, near Norwich, said: “After such a tough 2020 for the pub industry and such a challenging start to 2021 it is wonderful that Pub is The Hub and INN CROWD have thanked publicans in this way. I would encourage other publicans to watch Alexandra’s poem. It is really beautiful and touching.”

A ‘National Poem of Thanks to Our Nation’s Publicans’ has been released today by Pub is The Hub and arts project INN CROWD to thank publicans for their resilience and continuing support of their local communities during this Covid-19 pandemic, despite the huge challenges they continue to face themselves.

The poem’s release marks the launch of a ‘Winter Warmers’ campaign by Pub is The Hub, the not-for-profit independent organisation that offers specialist advice on the diversification of services at rural pubs and ways publicans can support their local communities, and INN CROWD, who work with pubs to provide them access to professional live literature, which is specially commissioned for pub audiences.

The ‘Winter Warmers’ initiative is based on a collection of seven heart-warming poems about pubs, specially commissioned by INN CROWD. The poems have been written by poets in six regions across England, with the campaign aiming to bring cheer and hope to publicans, their staff and their local communities and to help keep people connected during this challenging start to 2021 with this current lockdown.

PRAISE FOR RESILIENT PUBLICANS The thank you poem for publicans is called ‘The Public House’. It has

Watch the thank you poem here: www.inncrowd.org.uk/2021/01/13/alexandra-ewing-the-public-houserumbles/

SHARE THE POEMS WITH YOUR LOCALS The video of this thank you poem to publicans, along with all the ‘Winter Warmers’ poems about pubs, are available for publicans to enjoy and share with their locals on social media. The poems can also be downloaded to share as posters and postcards. Find them all here: https://inncrowd.org.uk/winter-warmers/ Pub is The Hub has continued to help pubs diversify their services since the Covid-19 pandemic started, with schemes including shops, community cafés and allotments and digital hubs.

‘PUBS STILL KEY HUBS OF SUPPORT’ John Longden, chief executive of Pub is The Hub, said: “Despite the immense worries, challenges and pressures publicans have endured, and continue to face during this pandemic and current lockdown, many pubs are still a key hub of practical and wellbeing support for many people in their local communities.”

He adds: “Publicans and their teams have worked tirelessly and selflessly to help support others and keep them safe and we wanted to do

something to say a special thank you and recognise their efforts. We hope they enjoy these lovely poems.”

POSTCARDS OF POSITIVITY Selected pubs around the country are also receiving ‘postcards of positivity’, featuring the ‘Winter Warmers’ poem written by the poet from their region. The idea is for publicans to use the postcards to help spread cheer and keep them connected with people in their local community. Publicans are planning to use the postcards in food boxes, in takeaway and delivery food bags and to reach out to customers who may be at risk of experiencing feelings of loneliness.

Pub is The Hub will also drive forward, when pubs have reopened, its ‘Join Inn – Last Orders for Loneliness’ campaign to help tackle societal loneliness, with a number of initiatives planned.

POSITIVE COLLABORATION OF ARTS AND PUBS The ‘Winter Warmers’ campaign sees two industries, pubs and the arts, which are among the sectors most detrimentally impacted by the pandemic, join forces in a positive collaboration.

INN CROWD’s Dawn Badland said: “These two sectors make an invaluable contribution to our society, and it is brilliant to be able to come together with Pub is The Hub to do something positive for the publicans and artists working in these hard-hit industries.”

INN CROWD will continue to support pubs this year through its bespoke events which help keep publicans connected with their communities and also with digital poetry performances which will enable them to reach a wider audience, whether people can make it to the pub or not.

CREATIVE RESIDENCIES Its work last year included residencies with pubs to help support artists, publicans and their communities. Remotely delivered residencies included a lockdown zoom sharing of audio stories with locals of The Dog Inn, Belthorn, Lancashire, and a new song written for the community of The White Lion in Selling, Kent, celebrating the rich tradition of carol singing in pubs.

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CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct412020

Working Together Not Against Each Other: Why Communication With Landlords Is Key

By David Haines, Partner, Charles Russell Speechlys and Ingrid Saffin, Partner, Charles Russell Speechlys (www.charlesrussellspeechlys.com) Communication is absolutely key. We advise businesses who have not done so already to initiate an open dialogue with their landlords without delay. The ban on forfeiture has given many commercial tenants a temporary way out of insolvency to defer difficult decisions, but it is important to remember that landlords have not been given the same protections.

Even when businesses have been able to reopen, many have been operating at limited capacity with significantly reduced revenues. Tenants should be clear and transparent about this, as landlords may not know the tenant’s financial situation and could assume otherwise if not explicitly told. Establishing an open and communicative relationship is of immediate importance.

Pressure on businesses is at an all-time high, as hotels, restaurants, and hospitality venues up and down the country are forced to keep their doors shut in continued national lockdown. Thanks to the rent moratorium, the risk of eviction is not currently a threat to businesses, but this could all change shortly.

The ban on forfeiture due to non-payment of rent under commercial leases was extended until 31st March.

Whether or not this will be the final extension is unclear, but if the ban ceases to exist, 1st April will be crunch time for many commercial landlords and businesses.

Published last June, the voluntary COVID-19 Code of Practice was intended to reinforce and promote good practice amongst landlord and tenant relationships as they deal with the impact of the pandemic. Yet tenantlandlord disputes have seen a sharp increase, often due to a lack of communication or unreasonable expectations of one or both parties.

Now, with the end of the ban on evictions in sight, many may find themselves in difficult situations. We offer some advice to businesses in the hospitality sector worrying about what’s to come.

WHAT CAN TENANTS DO NOW?

The next few weeks leading up to the end of March will be a critical time for landlords and tenants to agree to terms which work for both parties. Where possible, businesses should try to get deals documented to ensure certainty, rather than relying on verbal agreements or vague written exchanges. It is important for tenants to understand the implications of the lifting of the ban on forfeiture and the subsequent financial repercussions, taking into account accrued rent over the past twelve months.

Businesses in the hospitality sector should also make themselves aware of the changes and consider how they can take advantage of government schemes and initiatives. For example, a one-off lockdown grant was announced by the government at the start of the UK’s third lockdown. Businesses should look at their finances and calculate how much they can afford to give back to their landlords in unpaid rent. If they are unable to provide any payment to landlords, it is important to give adequate justification now.

Landlords will expect tenants to have explored all sources of financing and are more likely to respond favourably to tenants who engage now rather than those who do nothing prior to 1st April. It is to be remembered that the moratorium is only a temporary solution – the rent accruing under commercial leases is still due and payable.

Lastly, throughout the negotiations, tenants should remember that whilst the ban on rent collection may be coming to an end, the COVID-19 Code of Practice, which aims to preserve the livelihoods of both the landlord and the tenant, still applies. During these difficult and unprecedented times, landlords will be as accommodating as they can be to tenants who engage and communicate honestly and fairly.

THIS City is the Most Vegan-Friendly – and it’s Not London!

• Bristol is the most vegan-friendly city in the UK, with a total score of 133 (197 vegan-friendly restaurants and 2,350 Google searches) • With a score of 120, London comes in second place (286 vegan-friendly restaurants and 24,520 total ‘vegan’ searches!)

• In third place is Edinburgh, with a total score of 113 - showcasing 185 veganfriendly restaurants and 1,630 ‘vegan’ searches!

• In last place, the least vegan-friendly city is Bradford, with a total score of 19 - only 129 vegan-friendly restaurants and 310 monthly searches The UK has no shortage of people making the transition to becoming vegan, with a 62% increase in veganism over the past 12 months.

So with Veganuary in full swing, which UK city is the most vegan-friendly? To find out, Saveonenergy.com/uk considered several criteria and created an index to find out the answer. The results were somewhat surprising!

WHICH UK CITY IS THE MOST VEGAN-FRIENDLY? Bristol is the most vegan-friendly city in the whole of the UK! With an overall score of 133 - it has 197 vegan-friendly restaurants, 18 organic health food shops, 14 supplement stores, 2,350 monthly ‘vegan’ searches, and came in at number one when looking at the searches per 1,000 of their local population at 3.43.

Contrary to what you may believe, England’s capital is not the most veganfriendly city! London claims second place with a final score of 120. It may be high for vegan-friendly restaurants (286) and organic/health food shops (19),

but for the supplement stores, London has just 48 compared to Bristol. The number of people searching the word ‘vegan’ maxes out in London with a massive 24,520 searches.

If you’re in Scotland and wondering which city is best for vegans, SaveOnEnergy can reveal Edinburgh places as the third most vegan-friendly area - with a total score of 113.

It has 185 vegan-friendly restaurants - as well as 16 organic or health food shops. In terms of Google searches, there were 1,630 Google searches containing keywords ‘vegan’.

Coming in last place is Bradford with a total score of 19. The number of vegan restaurants in Bradford totals 129, sixth from the bottom of the list.

When it comes to organic and health food shops, Bradford places at the bottom of the list with only 10. Bradford also had the penultimate result when looking at search volumes, with a total number of just 310 a month.

In second to last place with a total score of 39 is the city of Southampton. If you’re travelling to the south coast of England, and have these specific dietary restrictions, Southampton may be the best city to avoid. With only 88 vegan or restaurants, it placed bottom of the list for having the vegan-friendly restaurants.

For further information into the study, please visit: https://www.saveonenergy.com/uk/vegan-friendly-cities/

Hospitality Sector Welcomes Skills for Jobs White Paper The hospitality industry has welcomed the Skills for Jobs White Paper, which sets out reforms to post-16 technical education and training to support people to develop the skills to get good jobs and improve national productivity.

Trade body UKHospitality has highlighted the importance of providing a pathway for young people into employment to secure the future of the hospitality sector and help economic regeneration post-Covid.

Kate Nicholls, chief executive of UKHospitality, said: “Encouraging more people into careers in hospitality was a priority for the sector even before the devastation of the pandemic. As we emerge from the crisis, securing support to offer pathways for young people into employment will be more vital than ever.

“Giving employers more input into the qualifications delivered and encouraging collaboration with further education institutions is extremely welcome.

There is an opportunity for the hospitality to drive the economic recovery of the UK after this crisis has passed.

“Providing people with the knowledge, skills and desire to embark on a rewarding and exciting career will be crucial to filling hard-to-fill vacancies,

ensuring the hospitality sector bounces back stronger from the crisis, and supporting the regeneration of the country’s economy.”

The White Paper outlines how the Government will support people to develop their skills, including giving employers a greater say in the development of skills, supporting outstanding teachers and providing higher level technical skills.

Mark Corbett, education and skills policy manager at The Food and Drink Federation (FDF), added: “It is encouraging that the Government has acknowledged the need to address the fall in apprenticeships.

“The additional support for SMEs, and a matching service, will help with the take-up of the levy transfer, but it doesn’t address the root cause of businesses not being able to use their levy due to inflexibilities in the system.

“While we support the announcement that from April 2021 eligible adults can access a (level 3) qualification for free, it is disappointing that there are currently no options in food and drink manufacturing. Food and drink businesses have been recruiting throughout the pandemic and continue to offer excellent career opportunities to people who want to retrain.”

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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

Cut Tax on Draught Beer to Help Pubs Post COVID says CAMRA Issue 41

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CAMRA has commissioned research which found that a modest reduction in tax on draught beer could result in £26.6m of additional expenditure on draught beer, bringing alcohol consumption back to into the social setting of our pubs, creating jobs and boosting the economy in the process.

The Campaign for Real Ale is calling for a Budget that lowers the rate of duty on beer served on tap to help pubs compete with supermarket booze CAMRA, the Campaign for Real Ale, is urging Rishi Sunak to commit to cutting the tax charged on beer served on tap in pubs and social clubs in the next Budget to help them rebuild their businesses once COVID restrictions are lifted.

CAMRA National Chairman Nik Antona said: “The next Budget is an ideal time for the Government to announce some much-needed longterm financial support to help the beer and pubs industry recover from the COVID crisis.

Reducing the tax on beer depending on how it is served is now an option the Government can take to support the industry now that the UK has left the European Union. This move would help make pub-going more competitive against booze on offer at supermarkets.

“As well as ongoing support whilst restrictions on trading remain, we would like to see a long-term change to the way beer is taxed to reduce the price of a pint specifically for pub-goers. This move would help pubs rebuild their businesses, compete with cheap supermarket booze and secure their future at the heart of our communities.

The consumer organisation has written to the Chancellor to ask him to consider a package of measures ahead of the March Budget, which includes: • Ongoing, regular grant payments to help pubs and social clubs cover costs when they are forced to close or operate at a reduced capacity • Continuing the furlough scheme as long as pubs and clubs are subject to trading restrictions • Making sure that brewers and cider producers are eligible for support schemes

CLH Digital

“It would also encourage responsible drinking in the supervised setting of community pubs – with all the social and mental health benefits that come with it.

• Announcing another business rates holiday for 2021/22 • Extending the VAT reduction to beer to support wet-led pubs

“We hope that the Chancellor will listen to our campaign and commit to reducing tax on the pint in the pub, helping our locals at a time when they need it most.”

Red Oak On The Acquisition Trail With Confirmed Pubs Purchase Red Oak Taverns, the independent pub operator, confirmed today that it has completed the acquisition of three pubs from Reclamation Inns for an undisclosed sum. The three pubs, The Great Western, Bewdley, The Railway in Alsager, Crewe and The Black Boy, Bridgnorth will be added to the pub company’s current portfolio of 177 pubs.

Speaking about the acquisition, co-founder and Chief Executive of Red Oak, Mark Grunnell said, “These sites are a perfect match for our business and are fantastic community pubs. We are looking forward to welcoming the tenant partners and their established businesses to

our pub company in readiness for when we all reopen”.

Red Oak was founded in 2011 and has grown to 180 tenanted and free of tie sites since then with the most recent multiple acquisitions being from Wadworth and Reclamation Inns.

Grunnell added, “We want to look beyond these difficult times and continue to invest in and grow our business. We are in a financially stable position and although the pandemic has slowed down our investment plans we are focused on looking for more pub acquisition opportunities now and in the future”.

Tim Ware Is Crowned NACC Care Chef Of The Year 2020 The National Association of Care Catering (NACC) crowned Tim Ware of Green Tree Court Care Home in Exeter the NACC Care Chef of the Year 2020 this afternoon (Wednesday 20 January) at a special online prize giving ceremony.

Second place went to Matthew Dodds of Gracewell of Ascot and Cheryl Crook from Heol Don Nursing Residential Centre took third place.

With Covid-19 still having an enormous impact on us all, the NACC took the decision to bring the postponed national final of its prestigious culinary competition to a close virtually. The finalists competed in a series of online cook-offs that gave each talented chef the opportunity to showcase their culinary skills, creativity and specialist care catering knowledge to the expert judges in the safe environment of their own kitchens.

The finalists adapted to the new format fantastically and the standard of competition was as high as ever. The judges closely watched and spoke to each chef to assess their aptitude in the areas of nutritional understanding relating to their clientele, culinary flair through flavours, menu balance, execution, presentation and hygiene best practice. Designated tasters also ensured the judges had a full appreciation of the taste and texture of each dish.

Tim stood out to take the coveted title with his mouth-watering menu of Butter roast chicken, Bombay potatoes, spinach and shallot bhajis followed by a dessert of poached apricots, coconut and lime espuma and pistachio filo pastry.

Head Judge, Bev Puxley, said: “As chair of judges of this competition for several years, I’ve never ceased to be impressed by the enormous talent and dedication shown by the chefs who work in this hugely important sector of the catering industry. Tim Ware’s Asian dishes were beautifully prepared with aromas that stimulated the palate. The level of spicing was perfect for his care home clientele. This, together with his well-organised method of work, led to his success in a closely fought cook off.”

Matthew Dodds was also awarded Highly Commended Main for his ‘Post-war ration meal’ of poached saddle of rabbit, roasted shallots, baby carrots, crispy kale, fondant potato and tarragon cream sauce and James Cotton of Cavendish Park Care Home by Majesticare took the honour of Highly Commended Dessert for his Black Forest Bakewell tart.

Sue Cawthray, the NACC’s National Chair, said: “Congratulations to Tim Ware on being crowned NACC Care Chef of the Year 2020. In last year’s competition he took second place so it’s wonderful to see that despite all the challenges the past year has thrown at us, he’s continued to develop and progress into the top spot! A huge well done on a fantastic achievement.

“We’re delighted to have been able to bring this wonderful competition to its finale in a safe way. The virtual format worked incredibly well and I thank everyone involved, from the organising and production team to the

competitors and judges, for their commitment, agility and positivity.

“Care chefs have played an important part in the pandemic frontline effort. The vital role of good food and nutrition as a fundamental part of quality care has been brought to the fore so we were more determined than ever to find a way to recognise and celebrate care chefs up and down the country through this fantastic competition platform. The standard has been exceptional and is testament to the selfless dedication of care chefs who are driven to deliver excellence for their residents and clients no matter what pressures they face. We’re very proud of all the finalists and every care chef that uses their talent and specialist knowledge to help care for the elderly and vulnerable through the pleasure of delicious and nutritious person-centred food.”

Mark Taylor, Healthcare Sector Lead at Premier Foods, comments: “We are very excited and proud of our sponsorship of the NACC Care Chef of the Year competition, the perfect setting to highlight the exceptional culinary standards executed in care facilities around the UK. “It has been such a difficult year for the whole country but particularly in care settings, where nutritious meals are more important than ever, which is why we have been so impressed with all of the finalists who make the pressure of providing a nutritious and tasty meal on a tight budget look effortless. Congratulations to Tim Ware and all of the finalists!”

The 2020 Care Chef of the Year finalists*: • • • • • • • • • • •

Michael Collins, Blossom Fields Nursing Home, Grove Care James Cotton, Cavendish Park Care Home by Majesticare Cheryl Crook, Heol Don Nursing Residential Care Nellie Dhliwayo, Sunrise of Chorleywood Matthew Dodds, Gracewell of Ascot Anna Koziarkska, Auchtercrag Care Home, Meallmore Ltd Jack Lawson, Bunkers Hill Care Home, United Health Ltd Paul O’Brien, St Modans Care Home, Meallmore Ltd Brian Preston, Lister House, Royal British Legion Carmine Tarquilio, Mardy Park Resource Centre, Monmouthshire County Council Tim Ware, Green Tree Court The finalists had 90 minutes to produce the special two-course menu they had created (main and dessert) that is suitable for service users in a care setting. The competition criteria stated that the combined food cost for both courses was no more than £2.25 per head and it must be nutritionally balanced.

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Issue 41

Petitions Committee Chair Urges PM to Engage with Hospitality Sector The chair of the Petitions Committee, Catherine McKinnell MP, has written to Prime Minister Boris Johnson urging him to engage with the hospitality sector directly on the issue of creating a Minister of Hospitality in parliament.

Ms McKinnell led last week’s Minister for hospitality debate in Parliament, following a petition that gathered over 230,000 signatures. Ms McKinnell who was quite vociferous in the lively debate excelled as a surprise champion for the hospitality sector.

The Petitions Committee, which consists of 11 backbench Members of Parliament from Government and Opposition parties has now written a letter to the Prime Minister, highlighting that hospitality is one of the few industries which exists in all parts of the country, covering the arts, culture

and tourism. It notes that the sector will play a crucial role in the recovery from the Covid-19 recession, particularly in providing jobs for young people.

While the letter recognises that there is gratitude for the support the Government has already given through measures such as the Job Retention Scheme, the letter expresses concerns that the lack of a long-term strategy for the hospitality industry and urges the Government develop a more coordinated approach to the hospitality industry.

Chair of the Petitions Committee, Catherine McKinnell MP said: “The hospitality industry has been particularly vulnerable during the pandemic, and although great efforts have been made to adapt quickly, thousands of businesses have been left struggling and unclear about what lies ahead in the coming months.

“It is crucial that there is a strong voice within Government to represent the diverse interests of those who own businesses and work within the hospitality sector to prevent further closures and losses of jobs.

“The Prime Minister is the only person in Government with the authority to create this position, and I urge him and his Ministerial colleagues to make time to meet with the petitioners to listen to their concerns.”

Supporting Mental Health Amidst Lockdown 3.0

By Daniel Stander, employment lawyer and certified mental health first aider at Vedder Price LLP (www.vedderprice.com) uals may find it harder to look after their mental health and wellbeing.

After all, other than the mere fact of living through a pandemic, many in the sector have experienced significant financial pressure as a result of businesses having to contend with an ever-changing public health landscape and the operational impact thereof. They may be working under pressure to keep businesses afloat with increased hours, often compounded by added childcare obligations as a result of school closures. They are also heavily reliant on government support to survive this latest lockdown, including the extended Coronavirus Job Retention Scheme and financial help announced by the Chancellor. All of these factors can increase feelings of anxiety, loneliness and isolation, which are factors for mental ill health.

With that being the case, helping to ease the mental strain over the next few months until the most vulnerable in society are vaccinated and these restrictions can be lifted is key, but how can employers go about achieving this?

This week’s news that England and Scotland were to join the rest of the United Kingdom in a third national lockdown as it entered its harshest period of rising virus transmission rates and strain on emergency services since last March, was a bitter pill to swallow. For a hospitality sector that has just faced its annus horribilis, the announcement of even tighter restrictions and grim acknowledgment that the new variants of the coronavirus means further setbacks. This seems at odds with the elation felt over the rollout of the UK’s mass vaccination programme.

As hospitality comes to terms with the new restrictions and the light at the end of the tunnel promised by the vaccine rollout flickers a little less brightly, it is acutely apparent that there are situations where individ-

PUT ON YOUR OWN MASK FIRST Many business owners who lease premises live above and are at risk of losing not only their operating premises but also their homes. With the pressure in the sector being immense, it is crucial that employers lead from the front and take steps to safeguard their own mental health and wellbeing in order that they can be in a strong position to support their staff. Talking about mental health can be really difficult and if employees see their bosses speaking out about their own experiences it can help strip away stigma and create a more inclusive and open work culture.

CREATE SPACE FOR CONVERSATION With the sector caught up in a merry-go-round of uncertainty, many

employees are likely to be experiencing a worsening of their mental health. A survey of 16,000 people carried out by the mental health charity, Mind, found that 60% of adults and over two thirds of young people (68%) said their mental health got worse during the 2020.

Employers should be holding regular check-ins with staff (including those who have been furloughed) and creating opportunities for discussions around mental health and wellbeing. A manager may not always know what is best to say, or may feel that they need to “fix” the situation. In reality, most people just want to feel heard and that their needs are approached from a position of empathy.

SIGNPOST AVAILABLE SUPPORTS Employers can help demonstrate that they take mental health seriously and ensure that employees are made aware of where to find mental health support information both within the business and via external resources. This includes signposting to employee assistance programmes, which can be a cost-effective yet vital ingredient to provide employees with holistic support for their wellbeing. If an employee assistance progamme has not had great take-up, it might be time for a re-launch to promote its positive benefits.

CONSIDER THE BUSINESS’ MENTAL HEALTH STRATEGY Employers are recommended to conduct a “health-check” of their mental health strategy to best discharge their responsibilities. Are policies in place and are they up to date and effective? Does management feel equipped with the tools to deal with mental health issues and have sensitive workplace conversations? If not, employers in hospitality should consider taking steps to ensure that staff receive training in mental health first aid.

Greene King Takes Anti-Racist Stance By Changing Names Of Four Pubs to us that our pubs are warm and welcoming places for everyone as we continue on our journey to become a truly anti-racist organisation.

Greene King is moving to rename four pubs in its estate where the existing names have racist connotations, and will shortly be holding community votes on new names.

“We’re keen to involve local people in this project and look forward to working with them to choose a new and inclusive name for these pubs so they remain at the heart of communities.”

The pub company and brewer is renaming three pubs currently called The Black Boy, in Bury St Edmunds, Sudbury and Shinfield, as well as the Black’s Head in Wirksworth.

In 2020, Greene King pledged to significantly invest in initiatives to support more young people from Black, Asian and minority ethnic backgrounds to begin a career in hospitality. As a result of this, last August, Greene King strengthened its partnership with the Prince’s Trust with a new five-year agreement, increasing funding by a third and pledging to create 1,000 opportunities for young people and an increased financial commitment to the charity linked to the diversity aims.

The renaming of these four pubs is part of Greene King’s inclusion and diversity strategy to champion equality and diversity within the company and further support people from Black, Asian and minority ethnic backgrounds.

Community groups are being notified ahead of an online poll shortly, so communities can pick from a list of suggestions for each of the four pubs.

The decision to change the name follows detailed consultation with a range of stakeholders and thorough research of the pubs’ histories.

While the pub name ‘Black Boy’ exists throughout the country, there is not a consensus on its origins and many of those consulted felt the name to be offensive and discriminatory.

Nick Mackenzie, Greene King CEO, said: “It is important to acknowledge our history but just as important to work proactively to eradicate

racism in our society today.

“We have looked at pub deeds, consulted with colleagues and while the origins of these pub names are obscure what is clear is that there is a perception that they are linked with racism today and we want to make this positive change for the better.

An employee-led group called Unity has also been created that represents Black, Asian and minority ethnic groups and is formed from representatives across Greene King with the aim of creating a more diverse and inclusive workplace. Views from Unity were sought as part of Greene King’s consultation on how the names were perceived.

“We know this is a decision that will attract a range of views and we’re conscious of the history and heritage of pub names. We’ve thought long and hard and feel this is the right thing to do as it is incredibly important

Last October also saw the launch of a year-long partnership between Greene King and the International Slavery Museum in Liverpool to raise awareness and educate about the historic transatlantic slave trade.

Cleaning, Hygiene and Infection Control Issue 41

CLH Digital

Give Patrons Peace of Mind with an Air Purifier ing this unprecedented time, and the results demonstrate a clear trend for increased confidence in hospitality venues such as hotels and restaurants with an air purifier. The results showed:

A new YouGov survey has revealed that customers would be more confident visiting hospitality venues that use air purifiers. Leading global air purifier experts Blueair, make units using unique HepaSilent technology that removes 99.97% of airborne pollutants It may be shocking to learn that indoor air can be up to five times more polluted than outdoor air . A new YouGov survey, commissioned by Swedish global air purification experts Blueair, has recently revealed the UK’s thoughts on visiting hospitality venues dur-

• Two in five adults (41%) said they would be more likely to visit a restaurant with an air purifier installed.

• 40% of people would be more likely to head to a café while 39% would stay in a hotel that offered purified air to its guests.

• 36% are more likely toa visit to a pub if an air purifier is in use There’s no doubt that purifying indoor air will give consumers more confidence about heading out to their favourite hospitality venue. As well as removing bacteria and viruses , an air purifier can help with allergies, asthma, and other respiratory problems.

Thanks to its HEPASilent™ technology, Blueair air purifiers remove at least 99.97% of dust and harmful particulate matter as small as 0.1 microns in size, to create a safer environment for all those visiting and working in the venue.

Contact Blueair to discuss air purifiers for your hospitality venue: michael.westin@blueair.se

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.

High performing air purifiers The Blueair Blue Pure 411 is the air purifier of choice for the Page 8 Hotel in London. It is a Which? Best Buy as well as Good Housekeeping Institute and Quiet Mark approved. With HEPASilent™ technology that removes at least 99.97% of all airborne particles as small as 0.1 micron in size, including pollen, smoke, dust, mould, spores, virus, bacteria, pet allergens and micro-plastics, alongside app connectivity, it couldn’t be easier to improve the air quality in your hospitality facility with Blueair.

Asthma & Allergy Nordic certified.

Learn more at www.blueair.com

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Cleaning, Hygiene and Infection Control Issue 41

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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CLH Digital

Cleaning, Hygiene and Infection Control Issue 41

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

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www.lineclenze.com

Cleaning, Hygiene and Infection Control Issue 41

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

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

26

CLH Digital

Cleaning, Hygiene and Infection Control Issue 41

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 & Software

Issue 41

CLH Digital

How Tech Can Help Hospitality Through Lockdown and Beyond

By Danilo Mangano, General Manager Europe, SevenRooms (www.sevenrooms.com) With a new national lockdown in place until at least early March, many hospitality operators are wondering when normal operations will return, and how best they can chart a course back towards ‘business as usual’ in the months ahead. Despite a near-constant cycling of restrictions over the last 10 months causing challenges for the sector, there are positive indicators that a post-pandemic recovery is possible. In the periods when restaurants have been allowed to reopen – albeit with capacity controls and restrictions – there has been significant demand from customers for in-venue dining experiences.

When going through a lockdown, as is currently the case, those operators who have pivoted quickly towards online ordering and takeaway have fared best.

The watchword for the hospitality sector in 2021 will be flexibility, regardless of how long COVID restrictions and guidelines remain. That flexibility will be increasingly powered by technology as we move beyond the pandemic. The best restaurants have always been nimble in terms of their food and drink offerings, and those owners and head chefs are no stranger to adapting menus and specials around shifting tastes and available supplies. Now, in both the immediate future and from a longer-term perspective, operators need to leverage tech enhancements to provide even more flexibility when it comes to their existing services and offerings.

Top of mind for operators today is online ordering and takeaway. Before COVID hit, this accounted for around 10% of a restaurant’s business, but at the height of lockdown in 2020, that number jumped to between 80-90%. With another lockdown in place, the same surge is happening. Those operators who can facilitate online ordering are protecting revenue while collecting valuable data on their customers that can be used to remarket to them down the line. As customers become increasingly comfortable with online ordering, it should be on the minds of all operators as a long-term priority this year and beyond.

Wherever possible, venues must look to implement technology solutions that will facilitate online ordering, collection and delivery services directly, rather than relying extensively, or even exclusively,

on third parties. Direct online ordering capabilities ensure that venues can maintain guest relationships, even with those guests who are not comfortable returning to in-venue dining, or who may prefer to dine at home. Whether it’s an app-based solution or ‘click and collect’ via a website, venues must be mindful that a sizeable proportion of business will exist online and off-premise in 2021 and beyond. If they are not there to take advantage or don’t have a system in place that helps them facilitate the capturing and leveraging of data to drive repeat business, competitor operations will do so instead.

As venues reopen, greater incorporation of contactless ordering and payments will become a ‘needto-have’ for venues rather than a ‘nice-to-have’.

Many restaurants have either introduced or scaledup their contactless offerings during the pandemic to limit customer interactions and reduce cash-handling. They may also have seen the benefit of increased guest spend that studies have shown can be a by-product of contactless payments. Moving forward, contactless systems will make it easy for restaurants to track spending habits across multiple visits – and, for those businesses with more than one location, multiple sites. The data insights offered will help operators to develop a better understanding of how much customers are spending and what they’re frequently buying, making it simple to create bespoke offers or promotions to tempt customers back for another visit.

Similarly, the flexibility to be able to serve a dynamic menu on a personal device to each guest that enters your restaurant will become hugely important for operators in the future. Shaped by data insights gained from previous visits, a dynamic menu could highlight certain customer favourites or push taste-based recommendations – all the while hiding dishes containing allergens or disliked dishes.

With the ability to update in real-time, dynamic menus can also be changed based on stock levels in the kitchen, meaning no more guest disappointment at being told the special they just ordered has sold out.

Technology impacts the guest journey on multiple levels already, but it will increasingly do so at each stage of the guest journey in the future – from reservations and waitlists, to table management and takeaway, to post-visit marketing communications and beyond. In the increasingly competitive market of tomorrow, restaurateurs must have the capabilities to reach their guests in the right way at the right time. By taking a tech-enabled flexible approach, the ability to boost customer spend and make the most out of every dining experience could prove to be crucial.

Restaurants Face More Challenges and Uncertainty Now Than Ever ment, creating a contactless curbside takeout station, or accessing predictive analytics to make business improvements, The ConnectSmart Platform will work for your restaurant.

Future-Proof Y Future-Proof Your our Oper ations with an Operations In tegrated Pla tform Integrated Platform KITCHEN KITCHEN AUT AUTOMATION OMATION GUEST M MANAGEMENT ANAGEMENT OFF-PREMISE TECHNOL TECHNOLOGY OGY PREDIC TIVE ANALYTICS ANAL LYTICS PREDICTIVE

With a smart integrated platform, you can:

If 2020 taught us one lesson, it's that anything can happen. While you can't plan for every possible disruption to the hospitality industry, The ConnectSmart® platform will future-proof your operations. Featuring smart integrations and purposebuilt innovations, the platform with turn any restaurant into a smart, successful operation that adapts and thrives in the evolving restaurant landscape.

No matter the restaurant size or concept, The ConnectSmart platform will help operators maximize efficiency, guest satisfaction, and safety. Whether it's kitchen automation, reservation, and waitlist manage-

• Create a seamless, off-premises dining strategy that keeps guests and partners in the loop.

• Access predictive analytics and data visualizations to react on the fly and run a smarter restaurant.

• Easily integrate with any third-party partner through flexible APIs. • Remove the guesswork from all parts of the ordering process, leaving your staff to focus on keeping guests satisfied.

• Craft an automated workflow that seamlessly pushes information between the kitchen, front-of-house, guests, and delivery partners.

What can the ConnectSmart® platform do for your restaurant? Learn more at www.qsrautomations.com/connectsmart-overview

What can the ConnectSmar ConnectSmartt® platform do for your your restaurant?

Learn more more at:

www www.qsrautomations.com/overview .qsrautomations.com/overview

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CLH Digital

Hospitality Technology and Software

Issue 41

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 41

CLH Digital

31

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.

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

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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

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CardsSafe - Protecting Assets ®

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

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

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

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.

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

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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

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

Design and Refit AMEREX Kitchen Protection

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®

The AMEREX® Kitchen Protection (KP) fire suppression system is already a staple in commercial kitchens around the world. Amerex innovations make it an easy choice to meet code requirements, keep people and property safe with a dependable system, and give restaurant owners and operators unparalleled ease of use and maintenance for years to come. Plus, Amerex’s KP system meets the rigorous UL 300 standard for fire testing of fire extinguishing systems for protection of commercial cooking equipment required by NFPA guidelines.

From fine dining to fast food chains, the Amerex KP system fire has the components to meet your clients’ needs.

KP offers two appliance protection configurations — Appliance Specific, where the appliance location is fixed, and Zone Defense, an overlapping protection configuration that allows kitchen appliances to be moved or replaced without having to move system discharge nozzles. Zone Defense future-proofs the kitchen design and allows restaurants to adapt to changing consumer tastes or business conditions without repiping the fire system.

KP offers three different fire detection methods — standard thermal link detection or one of two linear heat detection options, pneumatic heat sensitive tubing or electrical linear heat detection.

Contact Amerex at www.amerexfire.eu

Zone Defense means we’ve got you covered.

CambridgeStyle Canopies Our product range includes:

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems.

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

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

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.

Our product range includes:

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems

Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

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Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items.

Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past.

With clever planning, seating generates a great flow for customers and

staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up.

The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles.

We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture.

If you require a bespoke quote either call us on 01422 839 690 or you can send us an email.

See the advert below for details.

Sims - The First Port Of Call For Banquette Seating

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

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

Design and Refit

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Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment.

Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them.

Despite the frustration our whole industry is feeling

If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call.

Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times.

For further information visit www.contractfurniture.co.uk

Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trolleys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restaurant to the splendid 3 to 5 star hotels, resorts and Residential homes.

Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call.

Freephone: 0800 917 7943 www.euroservice-uk.com

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

sales@euroservice-uk.com

Freephone: 0800 917 7943 www.euroservice-uk.com sales@euroservice-uk.com

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Products and Services Jersey Dairy Tops The South West In The Great British Food Awards Herald Adds More To The Mix 42

CLH Digital

Issue 41

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 conven-

tional 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 high-class gastronomy, 5star 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.

Simpleas Mince: The UK’s First Retail Meat Substitute Made From 100% Peas also responded positively to the single ingredient labelling (100% peas) and the long shelf-life - a bonus for consumers in these times of retail stock uncertainty.

Simpleas Mince has a RRP of £3.99 for a 150g pack. It is also available in bulk direct from Novo Farina Ltd. Please email Vicki.Myhill@novofarina.com for more information and pricing.

At a time of growing consumer demand for non-soya, sustainable meat substitutes, Norfolk company Novo Farina Ltd is launching Simpleas Mince, the UK’s first retail meat substitute made entirely from peas. The product ticks all the “good” boxes: vegan, gluten-free, high in fibre, high in protein, non-GMO, soy-free.

In trials, consumers have been excited by the great texture and endless recipe possibilities: Simpleas Mince can be used in family meal favourites including Bolognese sauce, chilli, lasagne and cottage pie. They

Dr Chris Harrison, Managing Director, commented “Our mission is to elevate the humble pea to help consumers enjoy delicious meat-free foods as part of a healthy diet. Peas are widely used by the food industry as a key protein source but as an additive rather than the star of the show. We are working hard to change that!”

A predicted 1 million people are planning to take part in Veganuary 2021 and 20% of consumers are reported to be choosing a flexitarian diet as part of a healthy lifestyle and are increasingly looking for UK-produced, sustainable products that can be easily incorporated into their current eating habits. Simpleas Mince is perfectly positioned to be just such a product.

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.

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.

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

The Infusion Solution Hospitality and catering companies looking to provide the most cost-effective service for tea and other infusions can try out the double-patented TEAPY T-4-1 free. Check out TEAPY Ltd’s claims of at least 40% reduction in labour cost and 70% reduction in storage space by obtaining a free trial set from with guidance on how to compare with your existing service(s) for tagged or untagged bags or loose leaf tea, fruit, herbal or other infusions.

tional teapot but with better, visible brew control, then flips and “docks” snugly to the mug as a disposal “tidy”.

A complete TEAPY T-4-1 tea service with TEAPY, mug, teaspoon, milk jug and optional loose leaf infuser can be carried in one hand, or with more sets on a single tray, more safely, than any comparable service. Operators can build their own sets, by matching their own mugs and spoons to the right TEAPY.

With over 3 years proven performance and success in four industry awards, many have called it the biggest invention, or rather two inventions, since the tea bag.

It can also be used with hot chocolate (try mini-marshmallows served in the jug), mulled wine and coffee bags, for example from Taylor’s of York, in fact TEAPY T-4-1 is so good they patented it twice!

The TEAPY mug lid keeps the infusion hot, providing the brewing conditions of a conven-

Proper By SCT

Proper By SCT is now it its 3rd year supplying the trade/wholesale sectors for shop, camp site, touring sites, bar, hotels, butchers, farm shop and everything else in between.

We now tick more boxes than anyone else in our field.

Proper Pork Crackling: ALLERGEN FREE & KETO Delectable Nuts, Peanuts: VEGAN, GLUTEN FREE & KETO Delectable Nuts, Cashews: VEGAN & GLUTEN FREE

It's A Wrap - Custom Printed Greaseproof Papers JURA - Speciality Coffee www.simpleasplantbased.co.uk

is expecting sales to increase going into 2021.

Visit www,teapy.co.uk or see the advert on page 17.

Fabulous Fudge: GLUTEN FREE We not only supply are products pre packed but loose with a free 3L display jar, supplied in a large clip seal bucket for the perfectly free taste every time. which give you an even greater margin.

All orders received before 2pm each day are sent out with FEDEX for next day delivery anywhere in the UK with European deliveries on a 3 day service.

Our Proper Pork Crackling has a 6 months BB, Fabulous Fudge 6 Months and our Delectable Nuts 12 months.

Our full range is available to see on our retail website so please call 01202875280 or email trade@sct-sct.com for a trade price list.

The GIGA X3c / X3 G2 allows JURA to impressively demonstrate Swiss innovation For lovers of speciality coffee, the updated WE8 auto- and professionalism matic coffee machine is now even more perfect. The down to the very last WE8 now prepares twelve different specialities at the detail. Anywhere where touch of a button. It now offers macchiato, espresso a capacity of up to 150 doppio, special coffees and hot water for green tea at cups is the order of the touch of a button. The new fine foam frother is business, the machine made from the highest impresses users with its quality materials and has a quality, functionality and stunning look and feel. reliability. Coupled with Specially designed for the top performance in every respect, this results in a high preparation of speciality tech automatic coffee machine that is ideally tailored to coffees with milk foam, it the requirements of hotel breakfasts, restaurants, bars makes cappuccino and and seminar / conference venues. Recommended maxiother beverages with the mum daily output 150 cups per day. very best fine textured Photos WE8 in chrome, GIGA X3 in aluminium. foam every time.

Recommended maximum Visit uk.jura.com or email sales.uk@jura.com for furdaily output 40 cups per ther information.. day.

Property and Professional

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What Do Brexit and the UK-EU Trade Deal Mean for Recruitment and Staff Moves in the Hospitality Industry? meeting recruitment needs and preserving their chances of securing the best talent.

RECRUITMENT OF EEA NATIONALS

The UK and EU have secured a post-Brexit trade deal and The European Union (Future Relationship) Act 2020 which brings the trade agreement, known formally as the Trade and Cooperation Agreement (TCA), into UK law, received Royal Assent on 30 December 2020. With so many changes and different fact patterns, the situation is inevitably complicated. Shabana Muneer, Senior Associate at leading law firm Walker Morris (www.walkermorris.co.uk), summarises the main issues and poses some questions that businesses in the hospitality sector must address.

The effect of the TCA is that the UK and EU can continue to trade without extra taxes and quotas being introduced. However, there will be some fundamental differences in the way things operate between the two parties from now on, not least in relation to the recruitment and movement of staff.

Regardless of whether a trade agreement had been reached, the enacting into law of the Immigration Act in November 2020, which ended free movement of people from 1 January 2021, meant that a complete shakeup of the way businesses recruit new staff from the European Economic Area and Switzerland ("EEA") was inevitable. Businesses in the UK and EEA will now need to rapidly adjust to these changes if they are to remain compliant with their domestic immigration requirements, while

The implications of the trade deal on recruiting from the EEA are having a significant effect on employers in hospitality – a sector that has already been suffering from people and skills shortages in recent years, losing 30% of employees every year with 12-24% of those leaving their jobs being EU nationals in 2019 . The principle of freedom of movement, which gave EEA nationals the unrestricted right to live and work in the UK (and vice-versa) meant hospitality businesses have previously been accustomed to being able to recruit from the EU without any additional bureaucracy or costs that are ordinarily associated with the recruitment of UK nationals.

That has now changed, meaning all EEA nationals who were not already present in the UK as at 11pm on 31 December 2020 will need to be sponsored by a UK employer that holds a Home Office issued sponsor licence, or demonstrate an alternative legal basis on which they have the right to work, before being permitted to take up employment.

Those EEA nationals who were already in the UK on 31 December 2020 have until 30 June 2021 to make an application under the EU Settlement Scheme to preserve their rights to remain living and working in the UK and remain exempt from immigration requirements, and employers may well have a vested interest in ensuring their EEA workers are aware of this requirement.

That means that the pool from which UK businesses can now recruit without having to follow immigration processes has significantly reduced.

Whereas previously only non-EEA nationals required sponsorship, that has now been extended to any non-UK nationals (except for Irish citizens) who do not have an alternative legal basis to live and work in the UK. Crucially, only certain roles that meet prescribed skills and minimum salary thresholds (generally at least £25,600 per annum, though this can be reduced in some circumstances, and in some may be more) are capable of being sponsored. While the applicable skills and salary levels have

been reduced from 1 January 2021, this probably isn't much comfort when there were previously no restraints on EEA recruitment whatsoever.

Any UK hospitality business which has previously recruited from the EEA or beyond or may need to do so in the future to meet its recruitment needs therefore needs to consider making an application for a sponsor licence as soon as possible in order to ensure future international recruitment runs smoothly. Delays in this regard could cause serious operational issues or cause candidates to accept employment from another UK employer who is in a position to complete the hiring process swiftly because they already have the sponsor licence in place.

Businesses will also need to factor in the substantial costs of recruiting from the EEA, which are now on a par with non-EEA recruitment.

KEY TAKEAWAYS FOR UK HOSPITALITY BUSINESSES The main message to remember is that previous visa-free, restrictionfree travel between the UK and EEA is now be subject to immigration rules and regulations and will require careful planning and thought. All UK businesses in the hospitality sector should urgently be asking themselves: • Are they likely to need to recruit from outside the UK (and Ireland) in the near future, if so do they need a sponsor licence?

• If they already have a sponsor licence, are they aware of how the sponsorship criteria has changed by the introduction of the new points-based immigration system from 1 January 2021?

• Do they employ EEA nationals in the UK whose place of residence is in the EEA and may need a frontier worker permit?

• Are they likely to require workers to visit the UK for short trips, if so are they familiar with the parameters around permitted activities and how to facilitate successful entry to the UK for business visits?

• Do they intend to send UK staff to EEA group companies in the near future, and if so will the purpose of their visits fall within the short-term visitor rules for the particular country or will other immigration permissions be required?

Weekly Figures Analysis & Reporting Service from David Hunter

David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential.

For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly.

David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee.

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw

in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved.

Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Meet Tia, from Waitress to Care Team Leader in Just 6 months!

I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted.

I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.

The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home.

Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times.

Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months.

Search our vacancies and find out more about Care UK at careers.careuk.com or email rcs.recruitment@careuk.com

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