Issue 43
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Chancellor Rishi Sunak has launched a passionate defence of last August's Eat Out to Help Out (EOTHO) scheme after data revealed no link to rising Covid cases. The Treasury has issued geographical data for areas taking part in the scheme and says the high take up “does not correlate with incidence of Covid regionally, and indeed where it does the relationship is negative”. The extremely popular scheme which saw an estimated 85,000 eateries sign up selling over 100 million meals was launched in August 2020 to support the hospitality and on trade industry has come under fire in light of the deadly second wave. EOTHO offered people the chance to get up to 50% off their food and drinks
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bill when dining in at participating restaurants. The scheme ran each Monday, Tuesday and Wednesday throughout August, when diners could get a 50% discount on food or non-alcoholic drinks to eat or drink in, up to the value of £10 per head. Alcohol and service charges along with takeaway were not included as part of the deal. Restaurant bookings surged during the scheme, especially on the final day, which prompted Chancellor Rishi Sunak to say: “From the get-go our mission has been to protect jobs, and to do this we needed to be creative, brave and try things that no government has ever done before. Today’s figures continue to show Eat Out to Help Out has been a success. I want to thank everyone, from restaurant owners to waiters, chefs and diners, for embracing it and helping drive our economic recovery.”
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CLH Digital
Issue 43
Editor's Viewpoint
Welcome to the latest issue of CLH DIGITAL Are we about to see the end of one of the pandemic’s most ludicrous rules?
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The much derided “substantial meal” rule. (See page 11.)
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Ironically, a government spokesman described a report (correctly, I hasten to add) about The Eat Out to Help scheme causing a spike in infections as “done in the back of an envelope”. Which rather makes me feel how the “substantial meal” rule came about. EDITOR
Peter Adams
TELEPHONE:
The government themselves could not decide what constituted a substantial meal and what is not. One minister saying a Scotch egg did, with another minister saying it did not.
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Let us cast our minds back to December. Environment Secretary Mr Eustice said a Scotch egg “probably would count as a substantial meal if there were table service” - something under the tier system was mandatory in pubs under the coronavirus rules. Step forward Michael Gove, Chancellor of the Duchy of Lancaster, who said it was “probably a starter”, and later backtracked to agree with Mr Eustice that it was more like a substantial meal. If they didn’t know what chance would anyone else have? Joking aside, it is an example of how flawed the tiered/lockdown system is - it all came down to a Scotch egg! It rather reminds me of a conversation I had a few years back when I was at a tradeshow in Cornwall. I was speaking to a famous Cornish pasty maker and it was at the time that the then Chancellor George Osborne had introduced a tax on hot food. Which meant if you are in a bakery you paid more money for a warm pasty than you did for a cold one, even though they were lying adjacent each other just a couple of inches apart. After much public outcry that too was abandoned. That rule was as absurd then as the substantial meal rule is now, which, thankfully, looks like being consigned to the “dustbin of stupid ideas”. I would also draw your attention to our page story. The government’s successful initiative of Eat Out To Help Out (EOTHO) was not, after all, responsible for an increase in Covid infections. Strangely enough the story seems to have drawn very little mainstream media attention. The scheme which saw £850 million on sales, raising over £250 million in tax for the Treasury, was one of the most popular schemes I have ever seen.
www.CLHNews.co.uk @CLHNews CLHNews The 84,700 hospitality venues that signed up to the scheme covered over 100 million meals nationally – the equivalent of more than one for every person in the UK.
EDITOR Peter Adams
SALES EXECUTIVES
However, a report stating that the scheme was responsible for a spike in infections was dismissed by the Treasury who rightly said “was done on the back of an envelope”, with too many flaws to list here, but was picked up by the media and taken as “gospel”.
David Bartlett Guy Stephenson
Thankfully, data has been revealed by the Treasury which shows areas with the high take up of the scheme also still had the low virus levels between August and October.
PRODUCTION & DESIGN
The figures show areas such as Westminster and Scarborough and North Devon had very high take-up of Eat Out to Help Out, but very low subsequent Covid cases. I would also like to thank the 70 MPs who, I understand, are lobbying the government to get the economy back open as quickly as possible. They are calling for a date when lockdown ends, and not before time. I really hope there is a massive groundswell of support for these MPs. For what it’s worth they certainly have mine! 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@ca tererlicensee.com
Matthew Noades
PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby
No EOTHO Link to Increased Covid Cases Issue 43
(...CONTINUED FROM FRONT COVER)
According to data from booking site OpenTable, restaurant reservations rose by 53% compared with the Monday-to-Wednesday period in August 2019. UK hospitality CEO Kate Nicholls said that the findings came as “no surprise”adding that the lack of correlation between Covid infection and dining out “was a testament to the safety of hospitality venues”, there has been scant cogent evidence of a link throughout the pandemic”. The he scheme came under fierce criticism in October 2020 when a study alleged “the sharp increase in COVID-19 infection clusters emerged a week after the scheme began,” and that up to 17 percent of new infection clusters “could be linked to the scheme.” Moreover, areas
where “there was a notable uptick” in Eat Out to Help Out claims saw a decline in new infections a week after the scheme drew to a close.
The study’s author, Dr Thiemo Fetzer said Eat Out to Help Out both “contributed to community transmission” and “the acceleration of the second wave.” The study’s findings were subsequently disputed, UKHospitality said there were “huge question marks” around the data whose own research examined infection alerts across 14 weeks, revealed just 0.0003% of customers had notified businesses of Covid-19 cases. In response to Dr Fetzer’s study the Treasury has commented: “We do not recognise these figures, which as the study itself admits, are ‘back-ofthe-envelope’ calculations.”
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Data published by the Treasury revealed that areas with the high take up of the scheme also had the low virus levels between August and October.
A Treasury spokesman said: “As we have done throughout the pandemic, we have worked with creativity and at pace to support individuals and businesses. “We designed The Eat Out to Help Out scheme to protect 2 million jobs in hospitality, an industry whose employees are at high risk of longterm unemployment in the event of redundancy. “It protected jobs across the UK by bringing back 400,000 people from furlough while safely restoring consumer confidence.”
Consumers Longing To Get Back To Hospitality It shows three quarters (77%) of consumers are worried that life won’t return to normal in 2021. But when it does, it is clear that getting back to hospitality will be a priority for many people. Well over half (59%) say they can’t wait to go out again, and four in five (80%) hope to get back to venue within a few weeks of reopening. The figures are broadly in line with those ahead of the reopening of hospitality after the first national lockdown in July 2020. While concerns about safety continue, the 2021 Hospitality Consumer Forecast shows confidence about going out is likely to rise in line with the rollout of COVID-19 vaccines—prompting optimism that people will return to the sector promptly and safely when it reopens this time round. The Forecast reveals that restaurants and cafes are likely to receive many of the first wave of returning consumers. Nearly a third (32% and 31% respectively) plan to visit them within the first few weeks of reopening—just ahead of pubs and fast food venues (both 25%). Catching up with friends is the most keenly anticipated occasion for a quarter (26%) of consumers, just ahead of family occasions (20%). But the Forecast also hints that the post-lockdown market will be somewhat polarised between those spending carefully and freely, with similar numbers indicating they will be controlling their spending and treating themselves. “Consumers have sorely missed going out to eat and drink, and these numbers show the enduring appeal
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There are welcome signs of growing confidence across many segments of the market. Nearly three quarters (73%) of late-night and nightclub users now say they would feel comfortable visiting them when they are allowed to do so—up by 23 percentage points since June 2020. Numbers feeling confident are similar among of bar visitors (72%, up by ten percentage points on last June). “It’s very encouraging to see signs of increasing confidence in sectors like nightclubs and bars that have been so badly hit by lockdowns,” says Florence Brun. “Given that these venues have been closed the longest of any sector, it’s no surprise to find that their users are among the keenest to get back after lockdown, and they could provide a desperately needed injection of spending when they can safely return.”
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of restaurants, pubs and bars,” says Florence Brun, CGA consumer research executive. “People are going to have to wait a while yet, and some will need reassuring, but when venues are able to open their doors we can look forward to a steady as well as safe return of guests.” • MICROWAVES • EXTRACTION CANOPIES •
Consumers are badly missing hospitality experiences but understand that going out to eat and drink won’t return to normal for a while yet.
TOASTERS • STAINLESS STEEL SINKS & TABLING
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CLH Digital
Issue 43
An Industry Changed For Good? How Hospitality Businesses Can Get Ready for the Year Ahead
By Gareth Ogden, Partner, haysmacintyre (www.haysmacintyre.com)
phased re-opening of the industry (albeit with restrictions).
CASHFLOW IS KEY
However, operators must remember that many people will be hesitant and cautious about socialising once again, looking for safe and responsible venues when they begin eating out. Therefore, it is vital for businesses to think and act sensibly as they consider their re-opening strategies.
Cashflow will be as important as ever for some time to come, but particularly for surviving the coming months. Now is the time to fine-tune cashflow reporting and profitability analysis. Therefore, operators should consider other areas of the business for efficiencies, such as resource planning technologies and reviewing key suppliers.
A PROVEN TRACK RECORD
STRIKING A BALANCE
Operators must reflect upon those innovations and approaches that have worked particularly well, versus those which didn’t prove as fruitful for their business. By carefully comparing and considering the profitability of new revenue streams (such as takeaway services or DIY recipe kits), and fine-tuning those that offer the greatest returns, they may prove a lasting success when they are able to re-open their doors once again.
Striking the right balance between new social distancing rules and safety protocols is also critical. Many consumers will want to return to how dining experiences used to be as soon as possible but going too fast too soon may prove disastrous in the long run. Businesses need to manage different customer expectations carefully and considerately, prioritising safety and government guidance.
Making the most of the outdoors Over the past year, the hospitality industry has had to adapt the best it can in the face of unprecedented change as rules constantly change. And whilst innovative delivery and take-out services have proven fruitful for some businesses in the short-term, they aren’t a long-term answer for many. Still confronted with a huge amount of uncertainty over the timing and nature of re-opening as well as the looming cliff-edge to Government support, businesses urgently need to put plans in place to safeguard their future.
A SENSIBLE APPROACH Despite the uncertainty hanging over hospitality, there is one thing we can say with a sufficient level of confidence – there will, eventually, be a
WORKFORCE WELLBEING
Where available, operators would do well to spend this time as an opportunity to ensure outdoor areas are maximised as much as possible. The re-opening will most likely be in Spring or even Summer, where warmer weather entices customers outdoors. What’s more, the virus is thought to transmit less in an outdoor environment, so for the safety conscious customer, being outside will be key for encouraging their return.
As ever, this time out period is also well spent engaging with staff by training, team building and supporting their general wellbeing. Staff need to remain motivated and engaged so they can hit the ground running and get operations back on track as quickly and smoothly as possible, so those employers who place the biggest emphasis on staff happiness will likely see the most success once doors have re-opened. Even after the national lockdown (whenever that may be), hospitality businesses are going to have to think carefully about their re-opening strategy. But through astute financial planning, thoughtful consideration around new customer expectations, as well as keeping the requirements for a post-Covid-19 context front of mind, operators will ensure they are putting their best foot forward to survive the next year.
TAKE UP TECHNOLOGY Now is also a good time to consider strategies around further implementation of technologies that will assist social distancing. This could include ordering and payment apps, which may prove beneficial in the longer term with the more tech-savvy, safety first customer.
Stonegate Group Donate All Surplus Stock To Local Charities Stonegate Group is donating all its surplus non-alcoholic products in venues across its managed estate to local charities. Charities will be selected by each pub’s General Manager, but the company has suggested donating the products to help volunteers at vaccination centres if they are in need of inspiration.
said: “We’re delighted to be able to give away our short-dated products to a range of worthwhile causes. We wanted to give each GM the autonomy to choose where it goes, as they all have relationships with their local charities and their fingers on the pulse of their local communities, to know exactly to who and where the food and drink would make the most difference.
Crisps, snacks, nuts, juices and soft drinks, dated up to March 2021 are all available for donation, as well as any fruit and vegetables the pubs have in stock.
“We’ve seen the most difficult year in most of our living memory over the last 12 months, but I’m delighted to say, against adversity, our teams continue to surprise us with their creativity, drive and ingenuity when it comes to making a difference to their local communities.”
Many of Stonegate’s furloughed teams have stepped up during each lockdown to support their local communities in a variety of ways, from mass 3D printing PPE for NHS staff during the first lockdown, to free school meals in the second, to crocheting ‘fiddle blankets’ for dementia patients this time around. This new initiative allows the pubs to continue their central roles in their communities, despite doors being closed.
Stonegate Group’s managed estate also continues to keep its customers entertained with weekly pub quizzes online, where both the company’s teams and customers take part. Stonegate is dedicated to continuing customer engagement and support, despite lockdown and continues to look for ways, both little and large, to make a difference in the areas it serves.
Colin Hawkins, Operations Director for Stonegate Pub Company,
Industry Pays Tribute To ‘Gentleman Chef’, Andrew Bennett MBE an industry luminaire who will be extremely missed. “A much loved chef and friend to many, he had a successful and full career, mentored many people along their chosen path, and was always full of life, cracking jokes, whilst at the same time being an inspiration to the youth. Andrew undertook much charitable work over the years, raising large sums of money for good causes.” With more than 40 years’ hospitality experience across restaurants, hotels and outdoor events, he was also a keen judge, and in 2017 judged the ITQI Superior Taste Awards in Brussels and received a Special Award from the Craft Guild of Chefs for services to the Guild. Andrew spent 22 years as executive chef & food & beverage director of the Sheraton Park Lane Hotel.
Tributes have been paid following the passing of the Craft Guild of Chefs immediate past chair Andrew Bennett. Andrew Green, chief executive of the Craft Guild of Chefs, leads the tributes to our former chair. Green said: “He was a friend, colleague and
He was involved with our association for more than 13 years, and he was appointed as chairman in 2018. During his tenure of chair, he played a vital role in formulating and shaping the strategy for the association that would drive a significant change and growth. Steve Munkley, vice president of the Craft Guild of Chefs, added: “Andrew was not only a giant in stature but also one of the giants in our industry, he has sadly been taken from us at such a young age and he’ll
be sorely missed. “Andrew was someone you could rely upon 100%, his sharp wit and great sense of humour had everyone gripped. He spent all his life developing young chefs and when he wasn’t doing this, he was raising funds for various charities close to his heart. “A true professional in our industry, when I asked him to think about standing for the chairmanship of the Craft Guild of Chefs, he was truly humbled. Like everything Andrew did in life, he stepped forward and made an amazing success of this role.” A keen supporter of encouraging young people into the hospitality industry and committed to training and extending the chefs’ network, he helped launch notable initiatives such as the Guild Lunch Clubs, Mentoring Scheme, Membership Engagement Programme and its College Accreditation Scheme. During his time as chair, he also helped drive digital change through launching an improved, refreshed website and a brand-new app. He dedicated 22 years of service to the Park Lane Hotel and was presented with an MBE by the Queen at Buckingham Palace for his ‘exceptional services’ for his charity work and to the hospitality industry David Mulcahy, also vice president of the Craft Guild of Chefs, said: “We will miss our great friend, Chef Andrew Bennett very much. A brave man and inspiration to so many of us. Andrew’s passion and determination will be a lasting legacy. As chair of @Craft_Guild and #NCOTY Judge for so many years, we will not forget.” He will be sorely missed, and our thoughts and remembrances are with his family at this time.
Treasury Signals Further Rates Help On Its Way Issue 43
The Treasury, attempting to negate the economic impact of the coronavirus, wrote off business rates bills for the current financial year, which runs from 1st April 2020 to 31st March 2021, to the tune of £10.13 billion fully exempting 358,264 occupied retail, leisure and hospitality properties in England according to the real estate adviser, Altus Group. But Financial Secretary to the Treasury, Jesse Norman, has told Councils that they should instead “consider issuing business rates bills after the Chancellor has set out his plan at the Budget” saying that “it is in the public interest to avoid any potential confusion for businesses and to avoid the cost of having to re-bill businesses in light of any measures that may be included in the Budget.”
The Government has urged councils not to issue business rates bills this month ahead of the new 2021/22 financial year which starts on 1st April until after the Budget on 3rd March signalling that further support for occupiers of commercial property like shops, pubs and restaurants is coming. Councils, as billing authorities, would normally be expected to start issuing and sending out annual business rates bills this month ahead of the new financial year.
Robert Hayton, UK President at Altus Group, said “If the end of the pandemic is indeed in sight, it has never been more important than now to ensure that viable businesses are supported adequately during these final months. The Chancellor has to avoid a cliff-edge through withdrawing reliefs too early but he also cannot risk repeating the mistakes of the past where support was arbitrary rather than targeted to those most in need.” In January UKHospitality wrote 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, the letter included a call for a business rates holiday hospitality for 2021/22 to protect communities and repair businesses.
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UKHospitality Chief Executive Kate Nicholls said: “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.” 13 large retailers, including the Big 4 supermarkets, have already agreed to repay £2.16 billion in rates relief that they have received through the holiday having weathered the pandemic well.
Pig & Whistle in Norwich and the Red Lion in Dereham Launch Food Appeal
Simone Knight, operator of the Pig & Whistle, on All Saints Green in Norwich, and the Red Lion on Quebec Street in Dereham, has launched a food appeal to help struggling families during the third national lockdown. Members of the community wishing to help out can leave donations to the designated, COVID-secure drop-off points outside both pubs. Simone and her daughter then sort the food and essential items into hampers before dropping them discretely to households in need. Families struggling need only to drop either pub a message on Facebook and Simone will ensure they receive support. This initiative comes after numerous other schemes to support the local community. From the on going Baby Hamper Appeal, where Simone makes up hampers for local maternity wards to help new mothers, to the Christmas Toy Appeal, which saw the whole community come together once more to donate toys for both local children and children’s hospital wards, ensuring that no one went without a gift at Christmas. The two pubs also provided free school meals during the October half term.
Simone said: “The last year has been incredibly tough on all of us, but the thought of families going through what we all have with the added worry of wondering where their next meal will come from just fills me with such sadness. As a pub, we are at the centre of our community, and while we can’t open, we’re determined to continue to support the people of Norwich and Dereham, regardless. “Anyone in need of help, just let us know, and whatever we can do to help we will. Even if you just fancy a chat on the phone! We’ll all get through this together and come back stronger as a community in spite of everything that happened in the last year. “For anyone who’d like to donate, we’ve sorted out special dropoff points to ensure you can do so in a safe and socially distanced way. I’d also like to say a huge thank you to everyone who’s supported our initiatives, we couldn’t have done it without you!” To get in touch with Simone or to find more about her ongoing campaigns, please visit the pubs’ Facebook pages. The Pig & Whistle, Norwich: https://www.facebook.com/pigandwhistlenorwich/ The Red Lion, Dereham: https://www.facebook.com/theredliondereham/
How To Ensure Your Mental Wellbeing Policy Genuinely Works For Your Employees 6
CLH Digital
Issue 43
Naomi Thompson, Head of Organisational Development at Benenden Health (www.benenden.co.uk), discusses the best ways to effectively implement a mental wellbeing policy in the workplace. If you asked employees what makes them stay in a job and what attracts them to a new opportunity, you could be forgiven for thinking that the usual answers of a good salary, free breakfast and a new laptop would top the list. However, it has been found that one of the principal reasons employees are attracted to jobs is the provision of a strong mental wellbeing policy. With work negatively impacting on the mental wellbeing of more than half of all employees, recent research from Benenden Health found that as many as 42% of businesses have seen an employee leave the business due to their wellbeing not being supported well enough by their employer. Given that 57% of employees state that a supportive mental wellbeing policy would increase their likelihood of joining a business and 54% of employees indicated that a lack of support for mental wellbeing would lead to them seeking alternative employment – ensuring you have an appropriate and effective policy in place is vital to recruiting and retaining the best talent whilst keeping productivity levels high within the business. So how can employers ensure that their employees not only have mental wellbeing support, but that it is built to be most effective for them?
INTRODUCE A MENTAL WELLBEING STRATEGY
THAT WORKS FOR YOUR BUSINESS The measures you choose to implement should be seen as the building blocks of your mental wellbeing strategy; but the glue that holds these blocks together is you, your management team and the tone you set – as any initiative you do is futile if the relationship between managers and their team is poor with little or no trust. Every strategic decision made on this score needs to consider the culture of the organisation and any micro cultures that some managers could be fostering. If mental wellbeing days are discussed in this process, your team needs to know that it’s OK to tell you they are taking sick leave because of their mental health, rather than physical health. How you deliver this message needs to be consistent and repeated.
ENSURE YOUR POLICY IS PERSONALISED It’s also important to tailor your policy to meet the needs of your employees. A personalised approach to building your strategy will need to be adopted to tend to the needs of employees’ different life circumstances. For example, ensure that the right support is available for all different age groups within your organisation – younger employees may value support and advice around their finances, whereas older workers may find measures that alleviate loneliness a real benefit to them. The most successful wellbeing programmes are those that recognise the workforce is ever-changing and diverse. Failure to do this can negatively impact engagement and productivity.
DON’T FORGET ABOUT RECOGNITION Your strategy shouldn’t solely focus on the things you need in place to help if and when your employees are having problems with mental wellbeing. Thinking about what you can do to positively encourage mental wellbeing in a proactive way pays dividends, too. In fact, it can be the support that makes the difference between happiness and unhappiness. Wholeheartedly encouraging shout-outs between colleagues and from managers to their team members makes a lot of difference. Recent research tells us that 80% of employees feel happiest at work if they feel appreciated. You may choose to formalise your thank-yous into a month-
ly rewards and recognition scheme, or the roll-out could look a lot simpler: how about a Monday motivation thank you in your weekly planning huddle?
DELIVERING CHANGE FOR THE BETTER To deliver an effective mental wellbeing policy, the change that must be made is attitudinal. It would appear that many employees have invested time and infrastructure into a variety of measures designed to promote better mental wellbeing. Our research revealed that UK businesses are already thinking about how to foster positive mental wellbeing in the workplace, with a number already having actions in place: • • • • • • • •
42% offer help and support from management 41% regularly review workload to ensure it’s manageable 32% changed the working environment such as lighting, equipment 31% offer free counselling 28% have mental wellbeing days in place 24% lay on exercise and activity classes 24% have a confidential helpline; and 21% have Mental Health First Aiders Even with programmes in place, without clear communication, even the best intentions can fail. Ensure employees are encouraged to use any wellbeing programme to benefit their needs.
ENCOURAGE A CONVERSATION ABOUT MENTAL WELLBEING Putting structures in place to remind you and everyone to communicate is a great way to prompt positive change. This could take shape by committing to a monthly internal roundup or newsletter, so that you have the space and time to signpost that support that is on offer for everyone within the team or by asking team members to block out an hour of their time each month to work on their own wellness plan. Working together, we can help eradicate the stigma that comes with talking about mental health and make the workplace a positive environment for all.
87 Million Pints Of Beer Wasted Since Pandemic Started, Costing Beer And Pub Sector £331 Million BBPA reveals quantity of beer thrown away in lockdown and cost to sector, as it urges Government to continue its support in what it hopes are final months of crisis
be inevitable with jobs lost.
“Even when they can reopen, pubs and brewers are still likely to need Government support to help them The British beer & Pub Association, the leading trade association representing brewers and pubs, has today kick-start their businesses again. revealed that up to 87 million pints of beer could have been wasted since the Coronavirus pandemic started. “With a Budget coming up in March, we are urging the Chancellor to continue to support our sector in At an average cost per pint of £3.81 in a pub, it means pubs have lost £331 million in revenue on beer that what we hope are the final months of this crisis. they have been forced to destroy as they could not sell it because of the three lockdowns and tier restric“If pubs remain closed beyond March, further grants need to be delivered to them and brewers. Without tions (1). this, neither pubs or brewers will be around to brew and serve beer when we can reopen. The trade association says this is revenue that would usually pay for hundreds of thousands of jobs in pubs and “Stimulus support is also going to be essential for our sector to kick-start again and lead the economic breweries across the UK, as well as the maintenance and upkeep of pubs in communities across the UK. recovery. The VAT cut for hospitality, whilst welcome, has not been used as the sector has been closed. It It is urging the Government, and Chancellor Rishi Sunak, to continue providing support to the sector in the must be extended. Likewise, the Business Rates holiday must be extended as pubs do not have the cash to coming months if pubs continue to stay closed. With a Budget expected in March, it is urging the Chancellor pay it now because they have been closed. to extend the VAT cut for hospitality and Business Rates holiday, as well as cut beer duty for when pubs “£1 in every £3 spent in a pub goes to the taxman because of excessively high beer duty. We pay 11 times reopen. more beer duty than Germany or Spain. Having been closed or facing restrictions for the best part of a year, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Our sector is in limbo. And now is not the time to be punishing pubs and brewers with the excessive beer duty we pay in the UK. The at several points in the last 12 months pubs and breweries have effectively had to pour their revenues down Chancellor must listen to the 490,000 people who have signed the Long Live the Local petition and cut beer the drain. duty in his budget to protect pubs and jobs (1).” “We have no idea or clarity from Government on when we can re-open again. What we do know is if we (1) CGA average “on-trade” price of a pint from 2019 cannot reopen in the near future, without further Government grant support and extensions to the job Long Live The Local is the consumer campaign calling on the Government to cut beer duty to help pubs with the excessive tax burden they retention scheme, pubs and brewers will no longer have the cash left to survive and a wave of closures will face: https://www.longlivethelocal.pub/
SIBA Business Awards 2021 Entry Deadline Extended To 28th February The entry deadline for the SIBA Business Awards 2021 has been extended to the 28th February. The prestigious industry awards are open to entries from independent breweries, retailers, pubs, bars, restaurants and suppliers and this year’s awards include two new categories recognising the extraordinary resilience shown by the beer and brewing industry in the face of Covid lockdown and social distancing measures. The new categories for Covid Brewery Initiative and Covid Supplier Initiative seek to highlight those businesses making the best of a very tough situation, and the communities they support. The SIBA Business Awards seek to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more eco-friendly, innovative or successful, as well as
naming the UK’s best bars, restaurants and retailers of craft beer from independent breweries. The award for UK’s Best Independent Craft Beer Taproom will also return in 2021 following its introduction last year. “The last year has been the toughest on record for independent breweries but what has been hugely impressive has been the ability of businesses to adapt and overcome the pressures of Covid, and the many obstacles that have been thrown at them. Through these awards we want to champion businesses in the independent brewing sector and in the supply chain they are a part of, and given the current challenges lockdown presents we have allowed more time this year, until the end of February, for businesses to get their entries in,” Neil Walker, SIBA Business Awards Chair of Judges. To find out more or to enter the awards visit www.siba.co.uk/business-awards
Hotel Quarantine to Begin on 15 February required to self-quarantine for 10 days, fill out a passenger locator form and must have a negative test 72 hours of travel. The home secretary has said police have stepped up physical checks to ensure people are complying with self-isolation rules. Returning passengers are expected to foot the bill for their own stay in isolation. The government said commercial specifications had been made available to hotel firms and other providers, and contracts were expected to be signed early next week.
UK residents returning from abroad, from areas designated coronavirus hotspots will have to quarantine in hotels from 15 February, the government has confirmed. Hotel owners will be asked to provide rooms for more than 1,000 new people every day. Prime Minister Boris Johnson announced earlier this month that travellers still allowed to come to the UK from a “red list” of high-risk countries would be “met at the airport and transported directly into quarantine”. There are 33 countries on this high-risk list, including South Africa, the United Arab Emirates, Portugal and Brazil, and the government has said it will add more if needed. There is already a travel ban in place for non-British citizens and residents who have been in or transited through these countries in the previous 10 days. The government has stated those affected will need to quarantine in government accommodation “without exception”, but further details are due to be announced. Travellers arriving from other destinations are still
Quarantine hotels are believed to be planned near airports including Heathrow, Gatwick, London City, Birmingham, Bristol, Manchester, Edinburgh, Glasgow and Aberdeen. Most foreign nationals from high-risk countries already face UK travel bans. Several countries introduced government-managed quarantine systems early in the pandemic. Since March 2020, Australia has required people arriving from overseas to quarantine in designated hotels for 14 days, Hong Kong introduced quarantine for high-risk countries in July 2020 and extended this to all countries other than China in November 2020. Since April 2020, New Zealand has implemented a strict managed isolation and quarantine programme for all arrivals, and since April 2020, South Korea has required new arrivals to quarantine, but only non-resident short-term travellers must quarantine at a government-designated facility – Korean nationals and long-term foreign visitors with a Korean residence can quarantine at home. Taiwan has operated a hotel quarantine system since April 2020, when travellers coming from higher risk countries had to quarantine either at home or in hotels.
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VIEWING 9am – 4pm Friday 12 and Tuesday 16 February 2021; by appointment only LOTS OPEN FOR BIDDING 10am Tuesday 16 February 2021
LOTS START TO CLOSE FROM 10am Thursday 18 February 2021
Issue 43
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How Britain's Travel Restrictions Can Boost its Domestic Travel and Hospitality Sector 8
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By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The hotel and broader hospitality sector have been one of the biggest generators of employment in the United Kingdom in recent years. By analysing its reach and potential, it can come up as one of the critical sectors which can aid in the UK's economic recovery from its coronavirus lows. Estimates suggest the UK's gross domestic product (GDP) is predicted to contract by 4 per cent in the first quarter of 2021. The hospitality sector is among the hardest-hit sectors during the lockdown. To aid the sector, Chancellor of the exchequer Rishi Sunak had announced a one-off grant worth up to GBP 9,000 (USD 12,224) which was earmarked for the UK retail, hospitality
and leisure sectors, and an additional GBP 594 million discretionary fund for other businesses in January.
TRAVEL RESTRICTIONS AND DOMESTIC BOOM
A survey conducted by hotel chain The Best Western had seen a steady rise in staycation holidays due to the new global travel restrictions. The survey found 90 per cent of its 6,000 participants opting for staycation holidays predominantly due to safety concerns.
Experts feel the industry is poised to witness a sharp increase in domestic bookings and inquiries owing to new and complicated international travel restrictions, such as mandatory quarantine in hotels, negative Covid-19 tests and Passenger Locator Forms. These new norms have deterred British holidayers from travelling to other countries, with many opting for UK destinations this summer.
Pent-up demand is high, but due to rollover of previous bookings it has restricted availability of new booking requests. Moreover, as confidence builds on the back of the mass vaccination programme and hopefully the national lockdown restrictions will be relaxed by the end of this first quarter or second quarter just in time for summer holidays, demand will see a more pointed spike.
Online booking websites have reported a sharp spike in inquiries highlighting this trend. Independent Cottages, a website advertising over 1,800 accommodations, said their booking inquiries for English properties had shot up by a staggering 300 per cent from the first lockdown in the previous year.
CHANCES OF REVIVAL
Similarly, another holiday accommodation website Holiday Cottages confirmed their bookings had increased by 39 per cent from the previous year and were up by 98 per cent for the summer holidays period. Inquiries for camping and self-catering accommodations have gathered traction during this period.
The government will need to support the green shoots in the industry to capitalize on this upswing and bring broader benefits to the overall economy. Industry experts recommend further support in the form of extending the moratorium on business rates by another year, maintaining lending banks stay on banking covenants up to March next year. They further advocate extending employee furlough scheme beyond the previous deadline of April. Moreover, resuming operations in lowerrisk tiers once the federal lockdown restrictions are eased will help the sector tide over this period until demand is unleashed.
Ten Valuable Insights and Next Steps For Hotels’ Business Recovery Following HSMAI Europe Day 2021
More than 300 international brand leaders in the European hospitality industry were given valuable insights on how to proactively prepare for and roll-out their business recovery in 2021 and beyond when they attended the HSMAI Europe Day 2021. This included the HSMAI Revenue Optimisation Conference (ROC) Europe and Chief Officers Roundtable (COR) Day 2021 last week. Speakers and facilitators at the virtual event included industry chief officers, senior management, academics and economists, research and brand strategists. They focused on a range of critical next steps for revenue optimisation, marketing, sales and distribution. Top insights and next steps for the industry included:
PLANNING FOR BUSINESS – START NOW AND FOCUS ON THE DOMESTIC MARKET RECOVERY IN QUARTER 2 IN 2021 Do plan now: It is vital that hotels do not get left behind in the marketplace. Whilst the first quarter of 2021 may be slow for business, the industry needs to be patient and resilient - so now is a critical time to market for business. Whilst timing of international travel is still uncertain, vaccination roll-outs mean that domestic bookings are set to increase in the second and third quarter of 2021. If possible, hotels should look to stay open so they are up and ready for the first spike of the recovery. This is also the chance to market to the more eco-conscious/green travellers where domestic travel is a priority. Get ready for the pent-up demand of leisure bookings starting Quarter 3 of 2021 Research and predictions presented by STR at the conference revealed that, by this summer, the industry is set to see a hike in bookings. Hotels located in high-end leisure destinations are expected to do very well, so it is important they get ahead of the marketing curve to capitalise on the likely opportunities.
to market and capitalise given the changing work practices.
FOCUS ON ANTICIPATED DEMAND OF SME BUSINESS IN THE GROUP/MICE BOOKINGS ARENA Corporate bookings are set to return from Quarter 4 in 2021/the beginning of 2022. Discussions at the HSMAI Europe Day focused on how SME business will probably be the market that will recover first. This demand could be stimulated by applying dynamic, rather than fixed rates.
FOCUS ON FLEXIBLE RATES GIVEN THE CLIMATE, COMBINED WITH A VALID DISTRIBUTION STRATEGY Given uncertainties in the current climate, hotels need to recognise that customers need the reassurance of flexible rates and this trend is likely to pan out well into 2022. Whilst guests are still price driven, flexibility is the core issue. Applying a distribution strategy that optimises the use of your brand website, OTAs, and other distribution channels, will be key to rapid recovery. “Hotels should consider a breadth of distribution channels (in addition to the brand website) as customers are highly educated in terms of rates and channels/metasearch platforms.” Sascha Dalig, Regional Director Central Europe, Wyndham and member of HSMAI Europe Customer & Distribution Advisory Board
STAY ON TOP OF THE DIGITAL TRANSFORMATION AND DATA INSIGHTS TO MAXIMISE BOOKINGS AND ENHANCE THE CUSTOMER EXPERIENCE Increasingly hotels’ customers are more engaged online and expect simplicity and ease of use when they are searching and making a booking. Hotels need to ensure their user experience design meets the requirements – not just for customers but for their own hotel teams. It is important for hotels’ sales and marketing teams to recognise the importance of gathering data insights at different points of the customer’s journey to be able to offer the right personalised customer experience.
CHANGING WORK PRACTICES MEAN NEW OPPORTUNITIES FOR HOTEL BUSINESS
BE PREPARED TO ADAPT AND INNOVATE LOYALTY PROGRAMMES
Increasingly more businesses, of all sizes, are expected to work from home even after the pandemic, but on a regular basis will have the need to meet face to face for staff and client meetings as well as social gatherings - hotels should look at new ways
The industry needs to consider how they can innovate and evolve loyalty to existing programmes. Hotels may want to consider moving from global and regional marketing to local initiatives and providing relevant propositions and experience initiatives to a
focus on local. Whilst many customers can’t travel as far in the current climate, they still would like the same experiences they travel for in the first place. Be aware that the loyalty members are loyal to several programmes and platforms. Personalising a guest’s stay is critical to make the difference and to build loyalty and a relationship between the member and the hotel.
industry?”
“The true constant is that loyalty continues to evolve in our ever-changing travel world. The first step is to understand who the new traveling groups are and how important recognising them close to home has become. Ultimately it’s about being genuine, communicating constantly and being transparent with them.”
Vaccine and relief of restrictions will motivate business recovery. The pandemic has resulted in accelerated progress of digital meetings that certainly will affect corporate travel, but also open up different business opportunities such as companies that will only use home offices and utilise hotels as their base for employee interaction and culture-building meetings.
Amanda Elder, Chief Commercial Officer, Kempinski Hotels
CONSIDER NEW KPIS TO BENCHMARK YOUR MULTIPLE COMPSETS The concept of a singular KPI concept is obsolete and hotels should look at multiple KPIs including hotels, alternative accommodation, and software platforms. Hotels should consider benchmarking its property/properties with competitors, using metrics such as GOPAR, and segmentation. Sustainability metrics will be increasingly important for hotels given the rise of the eco-conscious traveller.
TAKE CARE OF YOUR (FORMER) COLLEAGUES, AND THE JUNIOR PROFESSIONALS IN OUR INDUSTRY Protecting a hotel’s company’s culture and associates’ mental health has never been more important. In a few years, people will refer back to the pandemic and remember how a hotel brand dealt with the challenges. For example, guests may ask “Are you still in touch with those you had to lay off?” “Do you provide time for your colleagues to deal with any possible stress?” “Are you supportive to young graduates looking to enter the industry, even when you cannot provide them with current job opportunities?” The answers to these questions will prove to be crucial. “Are you scheduling sufficient 1:1 time with team members who you suspect are struggling more with the ongoing challenges due to personal situations or their personalities? People will rarely share serious issues on a group call. Are you striking the right balance between being positive and optimistic yet also realistic? Are you celebrating the good news and wins that probably still happen but are overshadowed by the negative that currently surrounds our
Philipp Weghmann, Executive Vice President – Europe, Preferred Hotels & Resorts
THE SALES ROUND TABLE CONFIRMED THAT B2B CUSTOMERS HAVE GREAT NEED, WILL AND MONEY TO BOTH TRAVEL AND MEET AGAIN
“We believe that people working from home could transform into bleisure customers where they travel and work from any preferred place in the world. One thing is for certain, that the need for face to face corporate meetings will always be there. We are optimistic about the future because cost savings to meet your clients digitally is nothing compared to the loss of relationships when your competitor meets your client face to face and this will drive future corporate travel.” Anant Vithlani, Vice President Sales, Nordic Choice Hotels and Chair of HSMAI Europe Sales Advisory Board “I was delighted to actively take part in this top of the class hospitality event. As usual, HSMAI Europe has done a great job by focusing on what Hospitality Managers really need: that is creative solutions for boosting their revenue in this period of economic crisis. It was inspiring, useful and insightful.” Frederic Toitot, Vice President, Global Learning & Development, ACCOR and Chair of the HSMAI Europe Revenue Optimisation Advisory Board Ingunn Hofseth, President & CEO for HSMAI Region Europe commented: “The pandemic took its toll on the hospitality industry in 2020. The industry is a resilient one but after such challenging times, HSMAI recognised the need for this year’s annual event to focus on how best to market and capitalise on their business recovery in 2021 and beyond. Since the event, we have had an overwhelmingly positive response from attendees who feel even more inspired and ready to embrace the opportunities as signs of a green shoots recovery are on its way.” The HSMAI Sales Leader Forum will be hosted on Thursday 6 May. Further details to follow, see https://hsmai.eu/event/hsmai-sales-leader-forum/
UKHospitality Calls For VAT And Rates Support After Worst Year On Record Issue 43
The worst year of trading on record has left enormous swathes of the hospitality sector on the verge of collapse, UKHospitality has warned. Businesses urgently require further Government investment and support if Britain’s third largest sector can fulfil its potential in helping to drive wider economic recovery. As part of its evidence to the Treasury Select Committee Inquiry into the Economic Impact of Coronavirus, the trade association highlighted that four in 10 sector businesses stated that they would fail by mid-2021. Only one in five have enough cash flow to survive beyond February under present levels of support. Recent figures from UKHospitality’s quarterly sales tracker, in partnership with CGA, reveal the devastating impact of the pandemic to the sector in 2020 – with sales collapsing by 54% sector resulting in a loss in revenue of £72bn. The sector’s decline is likely to have knocked off over 2 percentage points from total national GDP. It is more than 10 times worse than the impact of the 2008 financial crisis for hospitality.
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The evidence builds on previous submissions given by UKHospitality to the Treasury Committee and the recent Budget submission to the Treasury. The trade association states that the sector will begin to recover when it is able to reopen, but can bounce back much more rapidly with the right support in place. The sector has two clear proposals to drive this growth: • Extend the VAT cut to 5% to 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. UKHospitality Chief Executive Kate Nicholls said: “Put simply, hospitality is battling for survival. Our sector has been the hardest hit sector by the pandemic and is staring into the abyss. But if the right conditions and support are put in place, we could be justifiably optimistic of the future role hospitality can play in returning the country to growth and boosting employment. “The VAT cut and business rates holiday were two key measures that Government correctly identified in 2020 that would stimulate economic activity and assist businesses. With subsequent lockdowns and restrictions many in hospitality have been unable to recoup the intended benefits. Extending these measures would act as a critical revival system – saving many jobs and setting up the economy for much need job creation for the rest of the year.”
Furlough Costing Hospitality £542 Million Each Month A report has revealed that the hospitality sector faces a staggering collective monthly furlough bill of £552 million, with average extra employment costs per site per month in addition to the government furlough support is calculated at £3738 The analysis from S4labour, the online labour-scheduling management system from Catton Hospitality reveals that while the scheme has eased mass redundancies and retained jobs in the industry, “it is clear furlough is not the free lunch it is sometimes portrayed as”, they say. At Operators who use the government support furlough scheme benefit from a grant that covers up to 80% of their employee’s average earnings. However, for the employer, the ability to be able to keep teams employed “comes with a cost and it is no insignificant amount”, S4labour said. Employers having to continue to pay national insurance contributions,
pension costs and holiday is still accrued, none of which are included in the grant. The total figure for average extra employment costs per month per site, over and above government furlough support, comes to £3,738, which means the monthly furlough bill for hospitality comes to £542m. S4labour stated: “On top of employment costs, operators have rent to pay, utilities and insurance payments. Government grants based on rateable value are available and are aimed at offsetting a large sum of bills, yet leave operators constantly out of pocket. There are also variable costs to using the furlough scheme, such as cash flow costs owing to the fact the scheme pays in arrears – operators are seeing the money leave their businesses, before being able to claim it back. For most businesses that have little or no expectations of trading profitably for the first four to six months of 2021, funding is becoming more and more critical.”
The UK is Doing More to Help the Tourism Industry Than Other European Countries – But Does More Need To Be Done? 10
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By Dennis Petri, Chair of UHY International, the international accountancy and consultancy network (www.uhy.com ) The coronavirus pandemic has had a devasting impact on the tourism sector with international tourism expected to decrease by 80% across 2020, according to the OECD. This has meant that Governments have had to intervene and support struggling sectors with a variety of measures including tax cuts, furlough and new funding initiatives. In fact, our research shows that the UK is doing more to help its tourism industry than most other European countries. But should the Government be doing more? Our new study shows that a tourist in the UK pays just 7.8% in tax ($19.90) on a typical daily spend of $255 compared to a European average of 11.3% ($28.85). Across the 25 countries in UHY’s study, the UK’s
low taxes on tourism ranked it 21st for tax paid as a percentage of a tourist’s typical daily spend. The study measured the tax paid on a number of everyday purchases made by tourists – one night in a four-star hotel in a major tourist city to the value of $150, a meal for two in a restaurant at $75 and a bottle of wine valued at $30.
rants that rely on alcohol sales to stay afloat when they can reopen. This will also boost secondary industries such as breweries and distributors who have been hit by the closure of the hospitality sector over the past nine months.
The UK’s position as a leader in low tax rates for the tourism industry is thanks only to an emergency cut in VAT during the pandemic. With the rollout of the COVID vaccinations and the third wave of lockdowns across Europe, we will soon be approaching the key Easter and Summer periods for the tourism and hospitality sectors.
Tourism and hospitality are key sections of the economy. According to the Department for Digital, Culture, Media and Sport in 2019, the hospitality and tourism workforce makes up 8.4% of UK employment. The sectors delivered GBP66bn in Gross Value Added contributions and employed around three million people. According to the 2020 EIR, UK tourism generated near £200bn GDP or 9% of the UK economy.
However, with many more hospitality businesses having to close due to this latest stage of coronavirus restrictions, the government could do more to help the sector now. It should be considering the extension of the reduced VAT rate past March to make the UK an attractive place to visit for foreign tourists as international travel reopens.
There is a myriad of options available to the Government to support both tourism and the hospitality sectors. A return of the Eat Out to Help Out scheme when the vaccination programme progresses, extended furlough support and job retention bonuses are all viable options that should be considered to support this part of the economy.
The UK Government should also consider extending the VAT cut to cover alcoholic beverages to ensure that the UK’s leisure and hospitality industries recovers swiftly once lockdown ends. Around 64% of the UK’s 47,000 pubs in 2019 were ‘wet-led,’ meaning most of their earnings came from alcoholic beverages rather than food. This VAT cut would help boost the takings of the 30,000 pubs and thousands of bars and restau-
The British Beer and Pub Association and UK Hospitality have both called on these kinds of measures, as well as grants for wet-led pubs and extending the business rates holiday into 2021/22 for businesses in the sector. The Government should be utilising every measure possible to ensure the survival and growth of the tourism and hospitality sectors, starting with an extension of the VAT cuts.
Michelin-Starred Restaurant Helps Nurture Tomorrow’s Tourism Leaders Meanwhile, 24 year old Sophie Court-Oak and 23 year old Daisy Wright are both starting their Chartered Manager Degree Apprenticeships at the University of Cumbria in 2021.
With young people’s jobs and career prospects hit disproportionately hard by the pandemic in recent months, one leading Lake District restaurant is forging ahead when it comes to inspiring the UK’s next generation of industry leaders – ahead of National Apprenticeship Week (8 to 14 February 2021).
At the same time, they will be supporting the Cottage in the Wood’s Restaurant Director Monika Zurawska with front-of-house activities in the bar and restaurant. Although Daisy’s first job was in administration, she has redirected her attention to gaining practical hands-on training in food and beverage, while Sophie’s long-term goal is to own her own café.
The Michelin-starred Cottage in the Wood in Whinlatter Forest is offering its four newest recruits – all in their 20s – a combination of apprenticeships and on-the-job training in partnership with the University of Cumbria. Despite the challenges of the current restrictions, it is part of its vision to nurture new talent and help young people forge ahead with meaningful long-term careers in the tourism industry. The Cottage in the Wood’s Chef Director Ben Wilkinson is hoping all four will make a lasting impression on the industry in 2021 and beyond. He says, “We believe that a good business starts with good people and our strategy is all about identifying young people with enormous potential and passion, and helping them to make the most of their strengths and aspirations. “Right now, the industry as a whole is suffering, but we want to do our bit to help build a more positive future and ensure that the tourism and hospitality sector can emerge from the pandemic in good shape. We’re proud to be working with the University of Cumbria to nurture practical skills alongside formal qualifications, which will help the next generation to succeed in an incredibly creative and rewarding profession.” One example is 28 year old Helé, who will be developing her skills as a Sommelier while working towards her Senior Leader Masters degree
The Cottage in the Wood’s fourth recruit, Josh, will be starting a sixmonth stint in the kitchen this Spring. The placement is part of the Government’s Kickstart Scheme to create new job opportunities for 16-24 year olds and will be a rare opportunity to help with food preparation behind the scenes at a Michelin-starred restaurant and develop specialist skills such as breadmaking.
Left to right: Sophie Court-Oak, Daisy Wright and Heli Seymour. Apprenticeship. She recently moved back to the Lake District following several roles in the Scottish wine trade, including a wine importer, a small distillery and a wine wholesaler. She says, “I spent last March’s lockdown in Cumbria and reconnected with a love of the Lakes and the lifestyle it provides. So I jumped at the prospect of the Sommelier job with a small Cumbrian business which not only operates at a Michelin-starred level, but also has a fantastic energy and friendliness about it..”
It comes as a fifth member of staff, Emily Leadbetter-Cooper, recently finished her Production Chef Apprenticeship in conjunction with Kendal College, as a building block to a long-lasting career in hospitality. Dr. Angela Anthonisz is a Principal Lecturer (Tourism and Visitor Economy) at the University of Cumbria. She adds, “It’s great to see key hospitality businesses leading the way when it comes to proactively managing the talent pipeline and investing in developing the skills and knowledge of their team at all levels. I think this clearly showcases the positive attitude needed to ensure the sector’s recovery from the impact of COVID and I hope to see many more businesses follow suit.”
Casual Dining Brands See -6.8% Outlet Decline In 2020 New research using Lumina Intelligence’s Operator Data Index indicates that the branded casual dining segment of the UK eating out market experienced -6.8% outlet decline in 2020. 2020 saw more than 20 groups and operators enter CVA’s or insolvency proceedings with large periods of no trading and strict capacity restrictions to contain the coronavirus, forming the perfect storm for the casual dining sector. Branded restaurants experienced the steepest decline in 2020 of 16.6%, with the coronavirus pandemic exacerbating existing issues in the branded restaurant market. Many mid-market brands closing sites that have been struggling to maintain relevance for several years, amid
growth in consumer interest for smaller differentiated operators. Overall, the top ten casual dining brands outperformed the wider segment, seeing outlet decline of just -2.3%, with five of the top ten experiencing outlet growth in 2020. The below table highlights the outlet growth rate in 2020 of each channel of the branded casual dining segment: Branded restaurants
-16.6%
Branded pub/bar restaurant -2.0% Traditional fast food
+1.5%
Contemporary fast food
-9.2%
Looking ahead, outlet decline is forecast to net out in 2021 as estates stabilise after 2020 closures, with contemporary and traditional fast food to see outlet growth and branded restaurant and pub/bar restaurant to see outlet decline decelerate significantly. Katherine Prowse, Insight Manager at Lumina Intelligence says, “With delivery and takeaway solutions still operating throughout the lockdown, it is unsurprising that there has been an increase in the number of traditional fast food outlets in the UK. For branded restaurants and pub/bars, opportunities to open dine-in operations have been incredibly limited, resulting in large causalities across the sector. However, despite the current lockdown, we are predicting overall outlet volumes to remain firm in 2021, as the operators stabilise following the impact of 2020.”
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Substantial Meal Rule to be Scrapped When Pubs Reopen Prime Minister Boris Johnson will scrap the much derided “substantial meal” rule when pubs reopen, according to reports. The requirement, that alcohol can only be served with substantial meals came into force when the tier system came into effect drew heavy criticism from the sector, and forced the closures of thousands of wet-led pubs and bars and left others struggling to serve up food. CAMRA chief executive Tom Stainer said that the substantial meal rule was 'devastating' for pubs, which had been ' made a scapegoat for the pandemic '. The rule left many confused about what counts as a substantial meal, with cabinet minister Michael Gove declaring a scotch egg would suffice.
Whereas Housing Secretary Robert Jenrick gave a rather confused radio interview about whether a Cornish pasty would constitute a substantial meal. He said: "If you would expect to go into that restaurant or pub normally and order a plated meal, at the table of a Cornish pasty with chips or side salad or whatever it comes with then that’s a normal meal. Reports follow demanded by up to 70 Tory MPs that the Prime Minister lifts coronavirus restrictions altogether by the summer amid anger over the government's 'goalpost shifting' on lockdown. The Prime Minister is said to be facing an angry backlash and claims he is being 'beaten up by scientists' after ministers and SAGE experts suggested all over-50s should get vaccines before any 'significant' easing.
CAMRA Calls On Government To Recognise Value of Local Pubs A new report about the role of pubs in communities has found that they have a key role to play in tackling loneliness and offer a social value above and beyond the contribution they make to the economy. The Open Arms: The Role of Pubs in Tackling Loneliness report was produced by Loughborough University, Heineken UK and The Campaign to End Loneliness. The research found that pubs are an important part of a community’s infrastructure, just like libraries, cafés and community centres. With social isolation and loneliness on the rise in all age groups as a result of the COVID-19 pandemic, CAMRA is calling on governments across the UK to recognise the value of local pubs – and take action to make sure they are still around to help the nation’s healing process after the pandemic. Commenting, CAMRA National Chairman Nik Antona said: “CAMRA welcomes this report which shows just how much pubs matter
to individuals and communities, and why they are worth saving so that they can re-open and thrive postCOVID. “Our pubs provide a safe, regulated environment in which to relax with a drink and mix with people of other age groups and backgrounds – and are often the only place left for people in many communities to meet. Yet too many had already closed even before COVID, with the coronavirus crisis put tens of thousands more at risk of permanent closure. “It is vital that governments across the UK recognise the role that pubs will play as part of our social fabric, bringing people back together after this pandemic, and take action now to save our pubs. “The Chancellor’s upcoming Budget is the perfect opportunity to commit to a long-term financial support package for pubs and breweries to see them through the tough months ahead. Pubs need greater help to get back on their feet again, which can be achieved by ending unfair and un-evidenced restrictions like the ‘substantial meal’ requirement once they are allowed to re-open.”
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Opening The Door to Digital Services With Click & Collect 12
CLH Digital
Issue 43
By Oliver Rowbory, co-founder of Goodtill (www.thegoodtill.com)
The widespread adoption of the click & collect model is a perfect example of innovation in the hospitality industry over the last 12 months. While not a new technology, before the pandemic click & collect had largely been seen as a non-essential service. As such, a technology that was primarily used by only the largest and most established brands has quickly become democratised. Now, the UK click & collect market is forecast to reach £9.6 billion in 2023. Click & collect is a tried and tested model, and its seamless adoption has proven that there’s no need to reinvent the wheel when it comes to evolving a business. However, done well, these platforms allow businesses to deliver the same services they used to as a physical entity – only moving the service online and automating a wide-range of operations.
ENABLING A CONSUMER-FIRST MODEL
The COVID-19 pandemic has proven just how resilient and agile businesses can be. Many have turned to technology adoption to ensure continued running of businesses and ultimately, survival throughout lockdown. In fact, this adoption has been so vast that a recent survey by McKinsey found that COVID-19 has accelerated technology uptake by seven years. This level of investment has allowed organisations to completely rethink the way they operate.
Customers are at the heart and soul of the hospitality industry. As restaurants, bars and venues have relied on their continued support throughout the pandemic, these businesses have shifted their focus towards finding the most safe and convenient ways to serve customers. Click & collect has become a facilitator in those efforts. A year on and COVID-19 is still having a devastating impact on the sector, but click & collect platforms are ensuring customers can order from wherever they feel safest: be it their homes, while out on their daily walks, or even from their tables within venues.
When partnered with contactless payment and contactless pickup, click & collect is providing both a COVID safe solution for transactions as well as an extremely convenient channel for consumers. As such, the popularity of click & collect has increased significantly.
ADDING VALUE WHERE IT MATTERS A reliable click & collect platform can manage in-person transactions and table ordering, but it can simultaneously help to build a solid online model that helps to expand sales beyond the physical premises. By introducing this digital aspect, not only does click & collect reaffirm its convenience to consumers while expanding the business’ customer base, but it grants access to data that would otherwise not be attainable from standard point of sale. By leveraging customer insights, hospitality businesses can manage dynamic menus, run more effective promotions, offer coupons or discounts based on customer preferences and integrate with platforms such as Deliveroo and Uber Eats to save on delivery costs. Access to these kinds of value-add services promotes customer loyalty and supports business growth - even in trying times.
SETTING UP FOR LONG TERM SUCCESS Pivoting to a click & collect model and opening the door to digital services offers a highly efficient route to attracting new and returning customers. It has played a vital role in not only helping business to continue operating through the pandemic, but to grow at a time when many would have thought this impossible. When lockdown is lifted and it is once again safe to have consumers fill the streets, it is anticipated that contactless payments and online ordering will become a government requirement. Those businesses that have developed a reliable click & collect service will be in a strong position to continue to expand operations. With the vaccine rollout gaining ground, it seems that we are now on the road to real recovery for the hospitality sector. Those that have been utilising click & collect technology will be able to quickly pivot from short-term business continuity applications to long-term growth enablement.
Greene King Supported More Than 1,000 Apprentices In 2020 Despite Covid Pandemic Greene King, the UK’s leading pub company and brewer, has supported more than 1,000 apprentices on its award-winning programme since March 2020, either through starting or completing an apprenticeship, despite the challenges of a pandemic. Announcing the achievement ahead of National Apprenticeship Week, Greene King also confirmed it maintained more than 2,300 learners on its programmes, highlighting many of those furloughed made the most of the opportunity to learn when not being able to work. Andrew Bush, chief people officer at Greene King, said: “Despite the heavy restrictions placed on the hospitality industry and the constant closing and opening of our pubs, our team members have remained really engaged, and that’s certainly the case when it comes to our apprenticeship programme. We worked hard to keep delivering our programmes during lockdowns and kept the apprenticeship opportunities open for our furloughed teams so we’re really pleased that so many have started or achieved their apprenticeship during 2020.” Greene King has also announced it will expand its award-winning programme to
offer 30 different apprenticeships to support its 40,000 team members, as it looks to build career opportunities for the future. Alongside its successful Level 2 – 7 Retail and Management career pathways, it will now introduce new apprenticeships including Associate Project Manager, Coaching Professional and Accountancy/Taxation Professional. Andrew continued: “National Apprenticeship Week is always a key date in our calendar as we are proud to invest heavily in our apprenticeship programme. While this year is very different due to lockdown measures, we are still committed to building careers for the future through our apprenticeship programme and it’s great that we’re able to now offer our teams up to 30 different apprenticeships with more to come.” Greene King has now supported more than 13,000 apprentices since its programme began 10 years ago and through its social mobility programme, supports people into the business and onto its apprenticeships through its multiple partnerships with providers, colleges, universities and charities.
Community Looks To Zoom To Save Local Pub Hosted by the Forum of British Pubs, locals from the closure threatened Wilpshire Hotel in Blackburn, will be using Zoom on Thursday to plan a response against the underhand actions of pub owning business Enterprise Inns.
Enterprise Inns Group to respect the intention of the Pubs Code, and has corralled the local community, following Covid Rules, to make their feelings known and a zoom meeting is planned to plan strategy.
Pub tenants Sharon and David Halstead had approached the pub owners, Enterprise Inns, to convert their tied tenancy to a ‘free of tie’ arrangement in line with the terms of the Pubs Code, introduced by the Government in 2015, which requires the Pub Co’s to offer a ‘Market Rent’ only option to tenant land lords and landladies. In doing so the pub is freed from the onerous beer levy charged by the Pubco and as a result has a better opportunity to be profitable and survive when it reopens.
“The intent of the Pubs Code is clear,” says Dave Mountford, “requiring Pubco’s to give tenants the option of a free of tie arrangement through a market rent only commitment. A tactic used by several Pubco’s however is to force out tenants through the use of the Landlord and Tenants Act, which is exactly what EI Group are trying to do with the Wilpshire Hotel. We have brought the matter to the attention of Parliament, who we have been pressing to force adherence to the Code to save community pubs that would be perfectly viable on Market Rent only terms, but much less so saddled with the beer levy of Pubco’s. In the case of the Wilpshire Hotel, profits are marginal despite the £50,000 profit for the Pubco that they collect under the beer levy.”
Despite offering them a further “tied deal” only Months before, Enterprise Inns have resorted to the Landlord and Tenancy Act, using it to their advantage to prevent Sharon and David Halstead from renewing their lease. As a result, the pub is likely to close notwithstanding the desire of the current tenants to keep it open. The suspicion is that Enterprise Inns Group will look to demonstrate that the pub is not viable, and then seek planning permission to optimise its value through residential development, which is a frequently used tactic by these property companies. Dave Mountford, Founder of the Forum of British Pubs has been supporting Sharon and David Halstead in their campaign, engaging MP involvement to force Photo by JThomas
Sharon Halstead commented, “We absolutely want to continue operating the Wilpshire Hotel, but it is only viable on a Market Rent only basis. In effect EI Group are forcing us out, and we all fully expect that they will be looking to realise a profit from a residential development at the expense of what is currently a well-used community pub. We are grateful for the help of the Forum of British Pubs and all those who intend to show their support, albeit on Zoom.”
Report Reveals The Positive Role Pubs Play In Communities Issue 43
With the nation being locked down over the last four weeks, following almost a year of restrictions, regional and national lockdowns and tiers, people across the UK have been affected physically, economically and mentally due to the Covid-19 pandemic, with loneliness being a huge concern across communities. The usual places to meet, socialise and connect with people have been removed, and one of the key places for millions of Britons to do so in their ‘normal’ day to day life, is the Great British pub. In fact, as a result of the pandemic more than 300 pubs have been permanently closed*, and many more fear the same fate with on-going restrictions in place.
And with 86% of those surveyed saying when a pub closes the local community suffers, they have never been more important than these last 12 months. To launch this year’s annual Brewing Good Cheer campaign which brings to life the unique role pubs play, HEINEKEN has teamed up with The Campaign to End Loneliness and Loughborough University to release the Open Arms report. This report reveals the important and positive role pubs play in communities up and down the country – providing people from all walks of life with a space to come together for social interaction and connection. Given both the long history of pubs as social venues for people to come together and widespread concern about increasing levels of loneli-
ness and social isolation in the UK, pubs are recognised to have a role to play in connecting individuals, groups and communities in beneficial ways. In fact, just over three quarters (76%) of respondents in the Open Arms report said they felt that the pub where they worked made a positive contribution to the local community and just over two third (64%) felt that their pub was one of the main places that people living in the local area can socialise. When asked whether they agree or strongly agree with the statement ‘when a pub closes the local community suffers’, an overwhelming 86% answered yes.
The report also reveals a conversation between regulars in a pub, or between a patron and a member of the pub staff team, can go a considerable way to alleviate feelings of loneliness even though it may last merely seconds or minutes. Older pub-goers in particular said the sociable and welcoming atmosphere of a pub gave them the chance to make friends and stay socially active. Robin Hewings, Director Campaigns, Policy and Research at the Campaign to End Loneliness said: “Loneliness has been a growing concern in our society in recent years, but the pandemic has brought the issue of loneliness into sharp relief. We’ve seen both older and younger people affected by feelings of loneliness. ONS figures show that in 2020 more than 7.5 million people (30% of the UK population) said feelings of loneliness affected their well-being during lockdown. Pubs are places, which particularly for older people, offer a safe and sociable space to meet other people. Importantly, this report has recommendations for how pubs can be even more welcoming places, for example through more accessible design. Dr Thomas Thurnell-Read, a Senior Lecturer at Loughborough University and writer of the report said: “The Open Arms report, commissioned by The Campaign to End Loneliness, in collaboration with HEINEKEN was guided by the belief that pubs can, and often do, have a social value beyond their economic role. Pubs can be really important settings for social activities beyond the home and the workplace, a place where people can feel a connection with others. The report reveals that for many, going to the local pub is an opportunity to get out of the house and have a conversation. Especially for older residents, meaningful social interactions like this can be infrequent, especially in retirement or after bereavement of a long-term partner leaves people socially isolated.
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This social contact, and the sense of connection and community it provides, has been under threat during the Covid-19 pandemic, and protecting the social role of pubs is now more important than ever.” James Crampton, Corporate Affairs Director at HEINEKEN UK said: “This year has been incredibly tough for so many people. Loneliness and isolation have affected many across the country and our annual Brewing Good Cheer campaign is all about tackling that. To release this report as part of our activity to raise awareness of this critical issue is even more pertinent now. Of course we understand the need for restrictions to safeguard the wellbeing of the nation but this report recognises the important role that the Great British pub plays in communities and we don’t want to forget that. Pubs are hubs of communities in every village, town and city. They’re so much more than just a place to have a pint – they’re a place to be with each other, and as soon as is safe to do so, we cannot wait to welcome people back.” The Open Arms report has been released as part of HEINEKEN’s Brewing Good Cheer campaign – a campaign that would usually see Christmas lunches being held for hundreds of people in pubs across the country. Instead, the UK’s leading pub, cider and beer business has been doing what it can to help support its pubs up and down the country and the communities connected to them. Thousands of pounds have been donated to 100 pubs across the UK and HEINEKEN colleagues across the UK have been virtually volunteering to help lonely, isolated or vulnerable people by calling them on the phone. HEINEKEN teamed up with TV presenter and theatre star Denise Van Outen who visited a pub in Bexleyheath to find out just what they have done to help support their community over the past year. The video can be found here: https://www.youtube.com/watch?v=yrjfVynn1BY&feature=youtu.be Through its Star Pubs & Bars business, HEINEKEN owns 2,500 pubs across the UK, and demonstrates that the Great British pub is often at the heart of communities and a place where people from all walks of life can come together.
A full copy of the Open Arms report can be read here: https://repository.lboro.ac.uk/articles/report/Open_arms_the_ro le_of_pubs_in_tackling_loneliness/13663715
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How to Cater to the Rising Demand for Vegan, Vegetarian and Flexitarian Dishes 14
CLH Digital
Issue 43
By Nicola Mills, Marketing Director Billington Foodservice (www.thebillingtongroup.com)
than ever on the health benefits than other drivers such as animal welfare and the environment, with a Mintel study finding that 49% of those interested in cutting down on their meat consumption said they would do so for health reasons. Plant-based diets, or some element thereof, are becoming the welcome stepping stone to the kinds of lifestyle changes lots of people want to make, but might avoid fully committing to for fear of judgement if they fancy a little of something or seek a little more flexibility if they ever just fancy a bit of cheese or chocolate. There’s an element of guilt or pressure associated with one label or another but most consumers want to feel the health benefits of some changes. ‘Plant-based’ or ‘flexitarian’ diets have a gentler, more versatile vibe than full out veganism (despite often overlapping) and so it’s important you try to echo this by offering a greater choice of healthier meals that meet this interest.
mission of the person) across your own channels now and into the future.
CONVENIENCE Although many took to their kitchens to cook up new and exciting dishes in lockdown, we also saw a surge in the popularity of home delivery services from restaurants and takeaways. Demand has soared for professionally prepared ready-to-eat meals that are ordered online and delivered directly to the door, allowing consumers to tuck into a multitude of tasty, effortless meals, all from the comfort and safety of their homes. Since March, Brits have been spending
to changing tastes and lifestyles. Vegan burgers are a popular option to consider adding to your menu, with a range of suppliers such as Beyond Meat a popular choice with customers. The innovative brand has made headlines by supplying Turtle Bay with their No Moo and Mother Clucker burgers as well as a ‘bleeding’ burger for TGI Fridays. Other dishes to think about in your menu expansion include vegan options of pies, curries, tacos, sandwiches, burrito bowls and soups.
THE BOOM OF HOME-COOKING The word 'trend' suggests a passing-phase, or fad, but it looks like veganism, and it’s more flexible and popular cousin ‘plant-based foods’ are here to stay. Veganuary 2021 has chronicled a record-number of sign-ups of over 500,000 participants, a study by The Vegan Society found that 20% of Brits reduced their meat intake in lockdown, and City Pantry found that plant-based takeaway orders rose by almost a third (29%) across the nation last year. The long and the short of all of this is, the word trend doesn’t quite cut it relation to plant-based foods, this is a complete shift in how consumers think, feel and buy. With a long history in the food industry, The Billington Group are passionate about all things food innovation, demonstrated by our ever-evolving product lines across our businesses. We’ve trawled through all the information about the hottest vegan and plant-based insights for 2021 and how your brand can participate. From menu planning and recipe development, to helpful statistics and promotional activity, there are takeaways here about the importance of tuning into the consumer consciousness, paying attention and giving the people what they want!
HEALTH This year’s Veganuary participants are more focused
In a pre-Covid world, we saw a demand for fast, convenient plant-based food from delis, cafes and retailers such as rainbow salads, wraps, soups and more. The pandemic brought with it a whole host of societal issues, including sparse supermarket shelves and restrictive social distancing measures, with lockdowns causing the foodservice and hospitality industries to grind to a halt. With many reluctant or unable to tackle the weekly shop and unable to eat out, we’ve seen a surge in demand for home delivery meal kits with likes of Gousto, Mindful Chef and Hello Fresh all cashing in. Their extensive ranges of vegan, vegetarian and plan-based options are bringing exciting, new flavours and healthy dishes into the homes of millions via pre-measured ingredients and easy to follow recipe cards.
If you own a cafe, restaurant or even a local farm shop, look at how you can diversify your offering to meet the growing demand for cook-at-home kits with healthy, vegan and flexitarian options. Entice your customers with potential prizes - from a discount off their next purchase to a voucher for when your doors are able to reopen - to encourage them to share pictures of their cooked dishes and tag your business across social media. Not only will this help raise awareness of your meal kits, and drive sales, it will also allow you to create a bank of user generated content which you can then reshare (with the per-
10% more on takeaways than in pre-pandemic times. The hospitality industry has had to adapt quickly in an effort to secure an income with their doors still closed to the public, leading to a mass expansion of the range of restaurants, coffee shops, sandwich shops, dessert parlours and takeaways available to order from. For third party food delivery services such as Deliveroo, Just Eat and Uber Eats, business boomed throughout lockdown, as their apps connect consumers to a whole host of local eateries with the convenience and safety of contactless payment and delivery. It’s important to weigh up the pros and cons of using these apps as part of your business plan, as accessing their expansive range of app users and utilising their delivery and payment systems, although great for outreach and processing orders, it comes at a cost that may drive your prices up in order to retain your profit margin. Smaller businesses may be better off investing in a strong social media strategy and ordering system, handling the delivery side of things in-house. Restaurants and fast food chains are rapidly expanding their offerings to cater to the growing demand for vegan and vegetarian options. From the return of the vegan KFC burger and rumoured McPlant range soon to come from McDonalds, to the Plant Patty from sandwich giant Subway, we can expect to see more and more vegan-friendly options on the menus of key fast food players, but they’re not the only ones evolving. Restaurants like Zizzi’s, Turtle Bay and JD Wetherspoons are all making moves to increase their vegan offering, with Italian based brands leading the way by adapting their pizza and pasta dishes to cater
Whether you’re adapting fan favourite dishes or introducing new recipes, be sure to expand your menu with a range of options that cater to those looking for vegan, healthy or gluten/dairy free dishes. Some are looking for realistic meat replacements, others prefer cult classic vegan ingredients such as tofu and chickpeas - incorporate dishes to suit both. Don’t restrict your additions to the mains section either, customers want to see options across the starters, mains and desserts that work for them. “Vegan and plant-based foods have certainly gained more share of menu over the last few years and it's a theme that isn’t going away any time soon. Consumers want the option of choice and convenience - whether they eat a vegan, flexitarian or plantbased diet, some of or all the time - so access to vegan versions of classic comfort foods is just as important as the healthier, more balanced options. This demand has led to the rise of indulgent desserts like the Pizza Hut’s “I Can’t Believe it’s not cheesecake” and success stories such as the Greggs Vegan Sausage roll and steak bake!” - Nicola Mills, Marketing Director Billington Foodservice It’s pretty obvious at this point, that this is not a trend, it’s a long-term shift, something we’re all going to have to consider as manufacturers, marketeers and consumers. For foodie brands, there are some pretty clear messages here: innovate, think about snacks, consider how we keep it healthy and fun and don’t turn a blind eye to the importance of treats - if you can manage all that while giving consumers a sense of value too, then you’re on to a winner! There’s so many places to turn to for inspiration, but if you need some help with sourcing or creating vegan, plantbased or vegetarian products for your customers, then you can always speak to us about that at https://thebillingtongroup.com/contact/
The Station House In Tonbridge Joins F.E.A.S.T’s Food Appeal The Station House, on Barden Road in Tonbridge, has teamed up with local foodbank F.E.A.S.T (Families Eating and Sharing Together) for the third time to support struggling families during the latest national lockdown. Holly Gardner, operator of The Station House, started helping F.E.A.S.T during the first lockdown in March 2020, as the charity reported an increase in cases as the pandemic gripped the nation. Since then, Holly and her team have done whatever they can to support their local community through the charity. By collecting food, gifts, toys, and other essential items donated by local people at the pub, The Station House has become a hive of activity as Holly sorts and then delivers the goods to F.E.A.S.T. Members of the community wishing to help out can leave donations to the designated, COVID-secure drop-off points outside, before the charity drops the pre-packaged hampers discretely to households in need. Families struggling
have only to get in touch with F.E.A.S.T via its website to become beneficiaries of the support. This initiative comes after numerous other schemes to support both the local community and charities further afield, from the Santa’s Sack initiative over Christmas, which saw toys and presents delivered to the Riverbank Children’s Unit, to the pub’s ongoing support of Children in Need. Holly said: “When I took over the Station House we didn’t have the culture of ‘regulars’ we do now. But we turned into such a community centric pub over the last few years, and especially over the last 12 months, despite being closed for so many of them. Our whole community is anxious to help out in whatever way they can, we even have one gentleman who goes to the supermarket specifically to do a F.E.A.S.T shop, drops it at the pub, and then goes back to do his own shopping. “It is genuinely heart-warming to be part of such a generous and giving community. I am touched every day by the support we receive and can pass on to those who need it most. It’s so sad not to be open and serving our customers at the moment, but I’m glad we can continue to do our bit. And, obviously, I can’t wait to welcome everyone back again!”
Will We See The Return Of Reusable Products? 16
CLH Digital
Issue 43
There is a similar issue with the term compostable as well. There is a general perception that if something is compostable, it will disappear over time. It doesn’t work like that. Yes, it will compost, but only in the right environment, rather than just being chucked into a bin bag. We need to work with everybody to spread the word for what products are capable of what when it comes to the environment. The industry is very well prepared and continues to prepare some very good products when it comes to recycling. If we had this conversation towards the end of 2019, we would have been talking about the importance of reusable products, like crockery and cutlery, but if you look at the marketplace now, everyone is wanting to be hygienic. They want single-use recyclable products that they can eat and drink from successfully and then be provided with the right place for it to be placed for recycling.
Maybe the answer lies somewhere in the middle between reusable and single-use.
However, over the last year they have been widely forced aside and the question now, however, is whether the catering, hospitality, and takeaway industry will ever see a widespread return of them?
Aesthetics are a huge difference between the two, with single-use being designed to serve a purpose before it is thrown into the recycling bin, while effort goes into the design of a reusable product to increase its appeal.
Transport services, such as Great Western Railway and LNER, also followed suit and made the early decision to ban reusable cups on trains. What is clear is that this pandemic is not going anyway any time soon. In fact, the talk has shifted as to whether we’re going to be required to live with this virus - with or without a vaccine. So, will the hospitality sector ever be in a position to safely factor in reusable products, or has the time come to begin discussing a new future-proof alternative? In order to find the answer, there are three solutions that need to be explored.
IF 100% RECYCLABLE SINGLE-USE IS THE ANSWER, FAR MORE EDUCATION IS GOING TO BE REQUIRED At least 2.5 billion coffee cups are thrown away each year in the UK, according to a government report published in 2018. Less than 1% of this gets recycled. Why? The hospitality and catering industry has taken giant strides over the last decade to manufacture and produce products that are 100% recyclable. Coffee cups, ironically, being a prime example of that. This global pandemic has exasperated that over the past year - especially with reusable products being removed as an offering - but should that recycling trend continue, there’s no doubt we’re going to face a huge environmental problem. As we saw in 2020, when we emerged from lockdown and returned to a degree of normality, we saw cafes and restaurants reopening. However, a huge downside of that was the images we saw across the UK of the huge increase in pollution in our natural beauty spots. This includes things like disposable coffee cups, food packaging, containers, and plastic water bottles — all items which are repeatedly on the worst offenders list when it comes to what is causing plastic pollution across UK beaches and rivers.
“Even at the moment, there is very little evidence that disposables are safer and government advice is generally that reusables can be used – in fact, logic suggests that reusables can be safer than single-use. “For a disposable cup, store staff take the cup out of the packaging, touching it (often without gloves), hold it while pouring the coffee then have their fingers on the lid (to press it down), which people then drink out of! The user then puts that in a bin, which other people will touch.
THINKING LONG-TERM WITH PACKAGING AND GIVING CUSTOMERS THE INCENTIVE TO REPURPOSE IT
There is no question that the impact reusable products were having in the hospitality industry was nothing but significant, with its importance only growing.
In March last year, as COVID-19 began to take hold of the country, Costa and Starbucks were high profile examples of this as they immediately cut refilling reusable cups as part of their offering in line with the government guidance, instead, switching back to filling single-use products.
Mark Hilton, head of sustainable business at Eunomia (www.eunomia.co.uk) and co-author of City to Sea’s Food-to-go report, said: “There is a strong and building pressure to increase the use of reusables – the pandemic has only created a blip. Ireland and France have stopped the use of single-use cups for eating in for example, and refill in general are now strongly on the cards at the EU level.
However, what if that was transferred over to single-use products and consumers were provided with an incentive to use that single-use plastic for something else entirely? This is something that Bradford Bakers (www.bradfordsbakers.com) have prided their business on - namely by selling their wide range of gifts, hampers, and cakes in aesthetically-pleasing single-use packaging that provides an incentive for the customer to use it beyond the life of the product they originally purchased. Speaking about their business model, James McGoldrick, director at Bradford Bakers, said: “Our boxes are clearly designed to be something worth keeping. Instead of throwing away when the cupcakes have been munched. It can be used again to pack homemade treats into - either to gift onto someone else or to keep bits and bobs in or to do with whatever the recipient likes. The possibilities are almost endless, and it all just depends on how creative the recipient is feeling.” This, of course, isn’t something that is entirely new. Hacks for repurposing waste pop up on the website and social media all the time, but as for the hospitality and catering sector, it is an intriguing possibility whether this is something that can be actively considered in the future as part of our packaging.
REUSABLE ABSENCE IS JUST TEMPORARY AND WE WILL SEE IT MAKE A BIG RETURN What has been clear over the last year is that reusable products have not been totally abandoned and, in fact, there has been a willingness to find ways of reintegrating them.
“Starbucks and Costa reversed a temporary ban on reusable cups in stores that was introduced at the start of the coronavirus pandemic, having reopened stores under Government guidance.” Dinesh Patel, (https://twitter.com/dineshpatelofc) a former MasterChef finalist, said: “I believe that based on the current pandemic I don’t think or feel it would be safe in the near future for us to be returning to coffee shops with our reusable cups in hand i.e. for us to be using reusable products in or in line with eateries. “It’s sad to think that this is the case considering the sheer amount of development and consciousness that had been placed on becoming environmentally friendly within the food and catering industry. “But moving forward I do feel it’s still very much evidently important that food and catering industry companies need to focus and make smart choices on recyclable, biodegradable, and compostable packaging and products, or like we have done opt for a beautiful jar or tin that the customer would be happy to use in their lunch box the next day. “I think in the need of the hour and with a focus of safety many within the industry have unfortunately opted once again for single-use plastics but we need to remember that we can still make well informed and environmentally friendly choices while trying to be as safe as possible within regulations.”
Just as Costa and Starbucks took their reusable products off the menu, we also saw them attempt to bring them back before they were withdrawn again as COVID cases began to spike across the UK.
FINAL THOUGHTS
McDonald’s also announced back in September that it would be testing a new system of reusable, returnable coffee cups at some point this year.
Like Mike, Mark, and Dinesh, I also believe that reusable products will return at some point in the future.
Beyond what the news is saying, here are some further thoughts that have been contributed by three industry leaders:
For now, though, that’s not possible. Single-use will continue to be our go-to, but it is clear that proper education is required to ensure that our use of it does not spiral out of control in the interim.
If we are to return to single-use, it’s clear that far more education is required.
Mike Strange, director of corporate catering company, City Pantry (www.citypantry.com), said: "Climate change remains the top-most perceived threat amongst European countries, reducing the use of single-use products significantly reduces carbon emissions and waste. Businesses across the whole F&B sector, including ourselves, will have to continue to work together to tackle the ongoing threat.
Data clearly shows that disposable packaging has been on the rise over the last year and that has only heightened the need for more education to ensure the customer who is holding the disposable coffee cup knows what to do with it after it has been finished with.
“We’ve seen the hunger for reusable products amongst consumers and I’m confident that this will return as soon as permitted. Of course, some packaging isn’t appropriate to be reusable and innovation in compostable packaging is essential."
The catering and hospitality sector has gone to great lengths, in my opinion, to become one of the most environmentally-conscious industries in the world and has got a big part to play in ensuring its customers are not only purchasing greener and recyclable products, but are also disposing of it properly or, in the case of Bradford Bakers, are given an incentive to repurpose it. As an industry, the onus is on to ensure we’re still doing our bit to curb what is once again becoming a huge issue.
Online Auction of Jiffy and Refrigerated Vans On Behalf of the Liquidator of Forty Three Twenty Hospitality Limited T/A Pane E Caffe
We are offering for sale various catering and refrigerated vans previously owned by Forty Three Twenty Hospitality Limited T/A Pane E Caffe. Pane E Caffe entered Liquidation on 18 January 2021 after 12 years of business. Their mobile food vans delivered a variety of fresh fruit, snacks and sandwiches from Solihull to Shirley. Our online auction includes 3 excellent quality Jiffy vans alongside refrigerated vans: 2018 and 2017 Nissan NT400 34.13 with Jiffy Barista 2 Body - Fracino Coffee Machine, Eberspacher Airtronic Hot Air Display and Chilled Cabinets, Storage Compartments - both c.13,000 miles
2015 Citroen Dispatch with Jiffy Estillo Body - Eberspacher Airtronic Hot Air Cabinet, Chiller Cabinet, Storage Compartment, c.38,000 miles 2014 Ford Transit Connect Insulated Refrigerated Van, c.22,000 miles 2013 Renault Trafic 115 Insulated Refrigerated Van, c.50,000 miles You can view all of the available lots by appointment on Friday 12 and Tuesday 16 February 2021 at Halesowen Auction Rooms Limited, 212 Dudley Road, Halesowen, West Midlands, B63 3NJ. Lots open for bidding on Tuesday 16 February 2021 and will start to close from 10am Thursday 18 February 2021! For more information and to bid online please visit our website www.mgrappraisals.com or call +44(0)121 200 2206.
Industry Platform Re-Launched To Manage Destruction of Beer and Reclaim Duty Issue 43
The British Beer & Pub Association, the leading trade body representing Britain’s brewers and pubs has today announced the re-opening of cross-industry platform returnyourbeer.co.uk. Used extensively following the first lockdown, the re-opening of the site will enable participating brewers to manage the safe destruction of their brands in pubs in order to reclaim excise duty for beer that has become unsalable as a result of the latest National lockdown
Many of the brand owners who used the platform in 2020 will once again be available, although not all of these will be on the site at launch. As more brands are re-introduced to the platform this information will be updated via the website. Licensees wishing to use the platform will need to re-register for a new round of claims which will be separate from those made in relation
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Licensees should discuss this and any available options for retrieval or alternative use with suppliers before destroying beer. After permission is obtained from the brand owner to destroy waste beer it is then necessary to apply for permission to dispose the waste beer through your wholesaler or sewerage provider. Disposal of wastewater liquids derived from normal operational activities i.e. those generated through routine food and drink service, including cleaning processes, do not require permission from your wholesaler.
Pubs, bars, hotels and other businesses can re-register to use platform at www.returnyourbeer.co.uk
Under the latest restrictions, whilst some pubs outside of England may operate for takeaway and delivery purposes. For many pubs it will not be possible to operate under the latest measures and until the restrictions are lifted or eased. It is therefore necessary once again to consider how to handle beer that will be out of date and unsaleable once pubs are able to re-open and so that the appropriate and agreed recompense from reclaimed duty can be passed back to licensees.
CLH Digital
Licensees should note that whilst some wholesalers have agreed to reinstate the fee-free, simplified approach for applications to destroy beer, as was used following the first lockdown, this is not the case for all wholesalers. Further details on this can be found on the website as well as how to find more information on the claims policy for the brand owners.
to the first National lockdown. Once permission has been obtained from the brand owner to destroy beer, the platform is also used to verify the extent of stock and to provide the necessary evidence of destruction. As before, it will also be necessary to consider any environmental risks associated with beer destruction. Licensees should always consider whether it is possible to divert unsaleable beer for alternative uses, such as for agricultural/commercial animal feed.
Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We’re encouraging businesses with spoilt beer they need to destroy to visit www.ReturnYourBeer.co.uk and pre-register. The platform provides guidance and instructions necessary to destroy beer, as well as crucially recording that destruction to enable duty to be claimed back on it. “This cross-industry platform is free to use and should help businesses of all shapes and sizes who serve draught beer as they re-stock and refresh ahead of re-opening. Crucial at this hugely challenging time.”
Prepare for Recovery by Offering Outstanding Customer Service with Online Drinks Courses Now Available from School of Booze As hospitality operators prepare for business recovery despite an uncertain reopening schedule, Jane Peyton, founder of School of Booze, has launched an online drinks education platform offering training courses in Beer, Cider, and Wine. The courses are an opportunity for team members to develop their drinks knowledge to provide the best possible customer service and memorable experience once hospitality is open for business again. There are three levels of learning - Beginner, Intermediate, and Advanced - offering essential starter knowledge for anyone who works in the drinks industry and wants to know more about what they are selling or to expand their knowledge to improve their career prospects. Commenting on the launch, Jane Peyton said “All staff should know what they are selling and be able to engage, communicate and enthuse customers about their drinks offer. Educated staff are more motivated and good for business, as they bring a higher likelihood of encouraging incremental spend. They perform more effectively and have more confidence in upselling, giving customers a better experience and more confidence in the service provided. They feel more valued, are happier, enjoy their work more, stay in the job for longer and therefore bring greater stability and a clear career pathway to a business. “With so many talented hospitality staff currently on furlough, this is the ideal time for them to study a relevant subject to add to their CV and ensure that their expertise can contribute to the sector’s recovery.” The convenient courses are concise with easy-to-learn content in audio and written formats. They are aimed at people who work in the on-trade and offtrade, brand owners, drinks producers, PR and Marketing or associated suppli-
ers, and anyone who is keen to learn more about the industry they work in. The courses are accessed through School of Booze’s learning portal via mobile devices or computer, allowing study to be completed whenever and wherever is convenient, removing the need to travel and sit in a classroom. When students feel ready, they take an online multiple-choice examination and receive a digital certificate when they pass. In other words, the School of Booze courses are ‘On Your Device, In Your Place, At Your Pace’. The courses have been developed in response to the growing number of hospitality staff who want to become better informed about beer, cider and wine, as businesses seek to use every advantage through the preparation of pandemic recovery plans. They draw on Jane’s experience as a drinks expert, having run tasting, training and education, and consultancy events. Jane is a Beer Sommelier, was Britain’s first accredited Cider Pommelier, is accredited through the Wine & Spirit Education Trust, and has also written extensively about drinks and the hospitality industry. Individual online learning courses from School of Booze are priced at £50 inc VAT, with discounts available for subscribing to multiple programmes. “With three levels of study available” continued Jane “the courses offer an informative and engaging way to learn for beginners, intermediates and advanced students and are aimed at further improving service standards within the UK hospitality sector.” The online courses are available through the School of Booze website. Single subject education materials such as the principles of Beer & Food Matching will be available next month. www.school-of-booze.com
International Salon Culinaire Returns For 2021 Along with Compass who are the Principal Partner, many other companies have returned to offer their support, these include the Worshipful Company of Cooks sponsoring the student and apprentice focussed Salon Skills competitions – due to take place simultaneously at multiple colleges across the country and are being run in association with The Craft Guild of Chefs. The Tilda Chef Team of the Year award will be one of the live competitions taking place under COVID-safe conditions in an exclusive London venue and Custom Culinary (Griffiths Foods) are sponsoring the Plant Forward Challenge, a new virtual competition where plant-based ingredients are to be the ‘flavour hero’ of the competitors’ dish.
Budding chefs, mouth-watering ingredients and some healthy competition combine for culinary excellence: add a touch of the virtual world and you have the 2021 edition of the industry’s much-loved competition, International Salon Culinaire. Taking place from February through to June 2021, International Salon Culinaire will be moving to an alternative hybrid format this year after the postponement of its usual base, Hotel, Restaurant & Catering (HRC) now taking place in 2022, due to uncertainty around the coronavirus pandemic. Dedicated to providing a platform for the country’s most exciting up and coming chefs, event organiser Montgomery Group wanted to ensure that they are still providing an opportunity for chef’s around the country with varying abilities to develop and showcase their skills this year. This new programme of events will offer a series of online and COVID-19 friendly live competitions, judged by leading chefs in the industry. In addition to the competitions, they will stream a series of masterclasses designed to enhance skill progression and hosted by some previous gold medal winning culinary experts. Nick Vadis Culinary Director, Compass Group UK & Ireland, says: “After what has been an extremely tough year for our industry it has become clear that having a goal to work towards is imperative to staying
positive during challenging times. We jumped at the chance to take part in helping our community rebuild confidence and we are looking forward to shining a light on the plethora of budding talent that may not have been seen this year.”
Steve Munkley, Salon Culinaire Chef Director says: “After the impact of the pandemic on our industry, what better time to organise some live cooking and virtually run competitions, showcasing them on our website and on all our digital channels to lift people’s spirits! The Hospitality industry, but especially chefs are very resilient, so let’s make Salon Culinaire 2021 as special as it was in March 2020 at ExCeL, London.” A schedule of competitions and the 2021 entry form is available to view now on the brand-new Salon Culinaire website here. www.internationalsalonculinaire.co.uk
Business Group Calls For £35bn Support Package Avoid “Irreversible Decline 18 10
CLH Digital Caterer, Licensee & Hotelier
Issue Sept/Oct432020
A leading business group has urged the Chancellor to implement a major £35bn set of measures to protect 500,000 jobs and save Britain’s ailing pubs, restaurants and local high streets from financial ‘oblivion’ following successive lockdowns and a preexisting decline in footfall. The economic collapse in Britain’s hospitality sector, responsible for over three million jobs, accounts for approximately one-third of the overall slump in GDP. The Independent Business Network (IBN) has called for a swathe of measures to support the hospitality sector rebuild as well as level the playing field between high-street retail and online, including halving the amount hospitality venues pay in alcohol duty and extending the suspension of business rates for a further 12 months. It is also calling for the existing reduced VAT rate of five per cent for the hospitality sector to be maintained while extending it to include sales on alcohol. The measures include: • Provide hospitality businesses with a COVID-investment rebate – £690m
• Extend hospitality’s reduced VAT rates for remainder of 2021 – £6.3bn • Include alcohol in hospitality’s reduced VAT rates – £750m • Cut in half Britain’s alcohol taxes – £1.8bn • Make hospitality investments 100 per cent First Year Allowance (FYA) – £1.15bn • Continue the suspension of business rates 2020/2021 – £15bn • Cut VAT rate payable by physical retailers to 14 per cent – £7.6bn. • Freeze town centre parking fees – £872m • Reintroduce ‘eat-out-to-help-out’ and complement it with a ‘pro-hospitality’ advertising push – £1.08bn • Chairman John Longworth said: “The comprehensive £35bn package of measures we have set out are vital to saving our pubs, restaurants and high streets from financial ruin. We urge the government to adopt them and save up to 500,000 jobs and countless family-run businesses from destitution. After all, the parlous state our hospitality industry is facing is a symptom of the government’s own actions.”
The Government 'Should Re-Think' Its Strategy On Business Rates Reliefs and Holidays News that John Lewis has come under pressure to hand back millions of pounds in business rates relief received in the retail business rates “holiday” 2020/21 has put the whole issue back in the spotlight, says John Webber Head of Business Rates at Colliers International who suggests that the Government now needs to re-think the way in which it hands out support to the retail and leisure sectors. Last year the whole of the retail/ hospitality and leisure sectors were given a blanket business rates holiday- a quick response by the Government to help businesses who were struggling because of the pandemic and lockdown. Colliers have estimated that the total rates holiday was around £12 billion (with around £7.625 billion for retail and £4.375 billion for leisure and hospitality businesses). However, this blanket approach also meant supermarkets who were able to stay open through the national lockdowns also benefitted from the rates holiday- even though many of them made a profit on the year’s trading, The result has been some “naming and shaming” with several supermarkets- Tesco, Morrison’s, Sainsburys, Asda and Aldi leading the charge to pay back more than £1.7 billion in business rates relief between them. Now there is pressure on other companies to follow suit – although some, particularly those who sell clothing and other non essential retail, as well as foods, such as John Lewis, are resisting the
pressure due to the challenges their wider business are facing. (John Lewis received a business rates holiday of around £50 million and Waitrose £120 million this current year). According to John Webber, “It’s time for a re-think. The Government’s blanket approach last year was in many ways perfectly sensible. We did not know what we were dealing with in the early stages of the pandemic and which companies would be able cope well and which wouldn’t under lockdown – and the overall priority was to preserve jobs and keep the nation fed. However, with the benefit of hindsight, rather than giving everyone in these sectors business rates relief and hence a reliance on a voluntary “give back”, we suggest the Government this time: • Asks businesses in these sectors to apply for business rates relief or a rates holiday rather than receiving it automatically. Businesses need to show proof of a decline in turn over or profit caused by the pandemic and lockdown to be eligible. That way neither the supermarkets nor the on-line retailers who have benefitted from the closure of physical shops would apply unless they had undergone genuine hardship. Companies such as Next for example who received a business rates holiday of around £164 million this last year, but is forecasting a profit of £670 million this year, would not be eligible. Nor would Halfords who doubled its profits to £55 million due to the demand for cycling, but still received a business rates holiday of £52 million. • Extend reliefs to businesses outside the retail/ leisure and hospitality sectors. This includes businesses in the offices sector where many businesses have been prohibited from using their offices during lockdown and workers are told to work from home. The financial implications have been dramatic for many – as we are seeing by the sheer number of companies currently appealing their rates bills via MCC (material change of circumstance)- which
in the first six months of lockdown averaged 1000 appeals a day. • Allow the names of the businesses that do apply for the rates holiday to be in the public domain- again focusing the minds of companies to only apply if they have genuine need • For those eligible businesses, offer a business rates holiday for the next six months. We suggest the government acts quickly on to avoid new bills being sent out to struggling companies as we start the new rating list in April. The Scottish government has already announced a three-month extension of reliefs for the retail, hospitality, and leisure sectors in Scotland, so what is the UK Government waiting for? John Webber continued, “Basing the rates holiday or rates relief on a transparent “needs” basis would save the Government substantial funds compared to a blanket holiday approach and also take away the embarrassment and administrative headache that some companies faced this year who were granted the monies, but felt they should pay it back. We estimate a blanket six months rates holiday for retail and hospitality would cost the government around £6 billion, but an application only system with widened usage to other sectors would be no more than £4 bn or £5bn.” “We hope the Chancellor says something to this effect and does so quickly and certainly before the March 3rd Budget. We have already stated that suddenly re-introducing business rates to those sectors currently on the rates holiday on April 1st is totally unfeasible for many, given their current financial status. However, a well targeted reliefs programme announced now to businesses genuinely struggling would provide an important buffer so businesses can plan their reopenings and hopefully maintain jobs.”
Over 80% of Nightclubs Won't Survive Past February Without urgent action 2021 will see the ‘extinction’ of nightclubs, warn the Night Time Industries Association (NITA). Nightclubs and late-night venues have been closed since March, with many suggesting they will not survive past the end of February. The facts stand that Nightclubs/Late Night Venues have been given limited, and in many cases vastly disproportionate support outside of Furlough for the year they have been closed and suffered extreme financial hardship for over 11 months, with many seeing the end of February as the last stand for their future. Michael Kill, chief executive of the Night Time Industries Association (NTIA), says lack of appropriate financial support for the sector from the Government and proposed changes to planning laws that would allow landlords to convert venues into housing are just some of the reasons clubs may go out of business. He also said the "inability for venues to access finance from financial institutions" and the lack of a roadmap out of lockdown means the industry is facing prolonged uncertainty as it remains closed. Recent survey of over 100 Nightclubs reveals that:• 88% of Nightclubs within the UK in Over 2 Months Rent Arrears with • 50% Over 3 Months Rent Arrears moving into another Quarter at the start of January.
• 81% of Nightclubs within the UK will not survive past February without further support from the Government. • 86% of Nightclubs have made redundancies with over • 65% making over • 60% of the workforce redundant before the end of 2020. • 43% of Nightclubs surveyed had not received any Grant support from Government • Average Rateable Value for a Nightclubs & Late Venues £105,986 Says Michael Kill: “We are on the cusp of losing a cultural institution, the Government has ignored the sector and failed to recognise its economic and cultural value.”“We are a world leader in electronic music and clubs – and have been a breeding ground for contemporary music talent, events and DJs for decades. Nightclubs have made a huge contribution to our culture sector and are renowned globally” “Throughout this Pandemic and the restrictive measures levied against the sector, it is clear that these businesses are being systematically eradicated from society. As they continue to be excluded from the narrative of press announcements and planning, and through misconceptions and misguided understanding of the sector, from age old stereotyping the sector has been given little or no opportunity to re engage even with very clear ability to open spaces safely.”
“The current proposed changes in planning reform under permitted development rights is a huge threat to the sector as this has the potential to allow for the demolition and rebuilding of ‘vacant and redundant’ light industrial buildings as homes, given that over 88% of Nightclub businesses are over two quarters of rent in arrears, we are poised for a windfall of landlords at the end of March when the Forfeiture Moratoria comes to end, reclaiming their property and utilising this mechanism to convert many of our much loved cultural spaces and social environments into housing.” “Banks and Financial services whether it be insurance or lending within the sector has been near on impossible, with confidence in the sector at a new low, coupled with ineligibility for much of the financial provision outside of furlough, the extensive period of closure without recognition of the proportionate financial support needed for these businesses is being perceived by the sector as negligence.” “ The Government needs to support Nightclubs and Late Night Venues with a robust financial package and which is tailored to support businesses that have been closed since March and a roadmap giving a clear indication of the timelines for re opening against the backdrop of the vaccination rollout, to give hope to many who are overburdened with debt”
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Hospitality Industry Can Feel the Love on Locked Down Valentine's Day release of pent-up demand for romantic occasions after the end of lockdown, as more than a third (37%) of those marking Valentine’s Day say they are likely to have belated celebrations in a pub, bar or restaurant when they reopen.
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CGA’s consumer research manager Jessica Walsh says: “Eating and drinking out is an integral part of Valentine’s Day, but it’s clear that lockdown won’t dampen people’s enthusiasm. While restaurants, pubs and bars can’t welcome people inside they can still win the spend of celebrating couples via deliveries and takeaways. This is a golden opportunity to capture share of at-home eating from supermarkets and other retailers, and suppliers have a crucial role to play in understanding what consumers want and supporting strategies.”
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“The only bubble in the flat champagne that is February is VALENTINES DAY!”
Once again Cupid is hauling out his bow and a quiver of arrows and takes aim at lovers in the name of Saint Valentine. A new ‘Celebrating Valentine’s at Home’ report from CGA highlights major opportunities for hospitality businesses to secure couples’ at-home spend.
A BRIEF HISTORY Valentine’s Day is celebrated around the world, but if you or any of your staff were asked to provide a little background what would you say? So, who is this mysterious saint and where did these traditions come from? There are several theories, the Catholic Church recognises at least three different saints named Valentine or Valentinus, all of whom were martyred. However, it's a good bet that while one saint or other of three martyred Catholic saints was eventually affiliated with it, the origins of the holiday likely date back to an ancient Roman fertility ritual known as Lupercalia. Emperor Claudius II had banned marriage because he thought married men were bad sol-
The Celebrating Valentine’s at Home report also sets out important trends in drinks categories for suppliers and operators to track in the run-up to Valentine’s Day, including: diers. Valentine felt this was unfair, so he broke the rules and arranged marriages in secret. When Claudius found out, Valentine was thrown in jail and sentenced to death. There, he fell in love with the jailer's daughter and when he was taken to be killed on 14 February he sent her a love letter signed "from your Valentine"!
CELEBRATING AT HOME Two thirds of consumers celebrating Valentine’s Day this year will do so by getting food and drink from the out-of-home sector, new insights from CGA show—a reminder of the occasion’s value to venues even if they can’t welcome guests in. Research for CGA’s Celebrating Valentine’s at Home report reveals that more than a third (36%) of consumers have already decided to celebrate the day at home. Two thirds (69%) of them plan to get food and drink from restaurants, pubs or bars—and with more than a fortnight to go until the day, one in eight (14%) has already booked in their order.
• Wine is likely to be the big category winner on Valentine’s Day, with two thirds (67%) of those celebrating the occasion planning to drink it. • Cocktails could be a major growth market this year. Two in five (41%) consumers find the idea of buying pre-made cocktails alongside takeaway or delivered food appealing. • Experimentation in drinks will increase, with one in three planning to try different categories and brands to their usual at-home choices. CGA’s On Premise Measurement data emphasises the value of Valentine’s Day to the drinks market. The 2020 event saw a 37% uplift in sales compared to an average day, with cocktails (up 96%) and wine and champagne (up 50%) benefiting as consumers sought out special drinks.
As well as showing the need for food and drink suppliers to plan in advance for Valentine’s Day, CGA’s research shows there is still time to encourage spending from the fifth (22%) of all consumers who aren’t yet sure whether they will celebrate the occasion. There is also likely to be a
The Celebrating Valentine’s at Home report is part of CGA’s exclusive 2021 Hospitality Consumer Forecast series. Drawing on a nationally representative sample of 500 GB consumers, the report explores consumer plans and sentiment towards Valentine’s Day 2021, and is complemented by volumetric and category data from CGA’s On Premise Measurement service.
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To learn more about the report, visit https://info.cga.co.uk/2021-hospitality-consumerforecast-part-2
ACCORDING TO A SURVEY BY MATCHMAKING APP HAPPN:
• Men will be most likely to pick up the tab on Valentine’s night with men on a first date spending an average of £70, compared to £47 by women. • The biggest spending region is London, with £119 spent on a first date. Yorkshire was the cheapest with £42 the average spend.
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• The older generation who believe the bill should be split, with only 28 per cent saying men should pick up the tab. In the 25 to 34-year-old age category, 41 per cent expected the man to pay for the first date.
CGA’s report uncovers significant opportunities for food and drink suppliers and operators to generate sales around Valentine’s Day trends, including: • Drinks. One in five (20%) consumers celebrating Valentine’s Day plans to buy takeaway or delivery alcohol—and a third (33%) of those say they would consider doing so directly from a bar, restaurant or takeaway venue. • Trade-ups. With consumers in the mood to treat themselves, there is a great chance to heighten spend. More than half (58%) of those who plan to celebrate say they will treat themselves to more expensive food than they usually have at home, and 44% will buy more expensive drinks and drinks brands than usual. • Meal kits and experiences. One in eight (13%) consumers plans to buy ‘make at home’ meal kits from venues—a sign of the growing popularity of restaurant quality food at home. There is also strong demand for experiential treats that can be used in the future: around half of consumers find the idea of giving activities like cocktail masterclasses appealing.
achieved at home. Suppliers and operators can help them replicate these experiences during lockdown, and capitalise on the growing appetite for ordering drinks to pair with takeaway and delivered food. It’s also a good time to be encouraging drinkers to try new brands and categories and position them to retain spend once the market reopens.”
• Men take an average of 79 minutes to get their look just right, which is three minutes longer than the women surveyed.
Jessica Walsh says: “Consumers have been really missing the drinks they enjoy in the On Premise especially serves like cocktails that aren’t so easily
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Cleaning, Hygiene and Infection Control Issue 43
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 43
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.
CLH Digital
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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 43
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 43
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
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Cleaning, Hygiene and Infection Control Issue 43
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 43
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 invenue 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 ‘need-tohave’ for venues rather than a ‘nice-to-have’. Many restaurants have either introduced or scaled-up 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.
QSR Automations Delivers ConnectSmart Platform — a Data-Driven, Unified Restaurant Automation Solution QSR Automations, the leading provider of kitchen automation, guest management, off-premise technology, and predictive analytics, announced the launch of the ConnectSmart Platform. This move strengthens and simplifies company and product offerings.
KITCHEN KITCHEN AUT AUTOMATION OMATION GUEST M MANAGEMENT ANAGEMENT OFF-PREMISE TECHNOL TECHNOLOGY OGY PREDIC TIVE ANALYTICS ANAL ALY YTICS PREDICTIVE
The platform effectively combines QSR Automations’ software suite into a single platform: • ConnectSmart Kitchen, industry-leading kitchen display system • ConnectSmart Go, an off-premise order management system • ConnectSmart Host (formerly DineTime), a guest experience, reservation and table management solution • ConnectSmart Insights, a business intelligence tool • ConnectSmart ControlPoint, hardware management software • ConnectSmart Recipes (formerly TeamAssist), a kitchen-integrated recipe viewer By connecting the back end and integrating these solutions into one operational platform, operators can work with a solution that shares data from all its components and make holistic restaurant decisions in realtime. Flexible APIs and robust integrations allow operators to tailor the platform to their specific needs and focus on what’s most important — the guest expe-
Future-Proof Y Future-Proof Your our Oper ations with an Operations In tegrated Pla tform Integrated Platform
rience. “Removing the barriers between products on the back end to create the ConnectSmart Platform architecture demonstrates how our software has advanced from individual product offerings to a connected operational platform. This move is a logical progression based on an industry that’s progressing just as rapidly. The pandemic accelerated what we already knew, connectivity and operational data are paramount for operational success. The platform will allow providers to make strategic, data-driven decisions that will ultimately deliver tailored guest experiences for their diners,” said QSR Automations Founder and CEO Lee Leet. Restaurant owners and operators can learn more about the ConnectSmart Platform at www.qsrautomations.com
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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Hospitality Technology and Software
Issue 43
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 43
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Technology is the Foundation of Hospitality’s Revival Over the last year, we have seen advances in technology that would normally have taken months, if not years, to develop, test, trial and implement. But the flexibility and dexterity that has helped hospitality operators to adjust their way of working to meet changing restrictions, often at short notice, highlights the importance of technology in a modern hospitality venue and why it is no longer an optional extra. Henry Seddon, Managing Director of Access Hospitality, offers his thoughts on how technology can support hospitality businesses as they prepare to rebuild trade in 2021.
INTEGRATION, INTEGRATION, INTEGRATION The most important piece of advice I can give anyone who is reviewing how technology fits in their business is that the best solutions are those that integrate across many applications rather than being stand-alone. An EPoS system that integrates with order ahead, delivery, table reservation, payment, marketing, loyalty and engagement apps, for example, will simplify all stages of the operations process and provide a seamless customer journey. When trading guidelines have changed at short notice – reducing capacity, advance booking, table service only, contactless payments – integrated technology has enabled operators to adapt quickly and effectively. Access EPoS has at least 64 integrations available, enabling frictionless interaction and greatly enhancing the scope and power of the overall system, and this has provided access to implement reactive solutions, such as the addition of test and trace data to existing reservation technology. Integration delivers streamlined interaction that increases efficiency across the business operation, reducing admin time so that staff can reassign their time and skills more productively elsewhere. The resulting com-
mercial reports are more comprehensive and have rich data to enable effective analysis and a deeper understanding of what is happening at every level of the business.
A FLEXIBLE AND SCALABLE EPOS SYSTEM With so much uncertainty in the sector, flexibility and the option to scale an EPOS system are vital. Whilst an off the shelf solution might be the best choice for a start-up business, or one without significant growth ambitions, it could restrict business agility and future expansion as trading restrictions are eased. Proven technology that responds to changing needs drives efficiencies and provides exceptional guest experiences from one trusted source, which has never been more important than a time when there is no margin for error on revenue, costs and customer service.
SINGLE SIGN-ON Technology should simplify an operation and improve the work routine, not make it more complicated. As integration increases, so does the value of running solutions with a single sign on, with information displayed on a personalised dashboard instead of having to work across several different screens. Access Workspace enables customers to access different technology solutions in one place rather than having to sign in on numerous systems, transforming productivity and engagement. The seamless interaction reduces time spent on input and data interrogation, providing a frictionless way of working and immediate access to the right information.
ACCELERATION OF CONTACTLESS OPTIONS Having seen steady growth over the last couple of years, the move to contactless payments has been accelerated significantly in the last nine months, as everyone recognised the threat of infection from handling cash. The use of payment apps will continue as customers look for a convenient and secure way of managing their finances, particularly if their disposable income has been impacted during the pandemic, and they are now recognising that one solution for order and pay at table is more convenient than downloading a series of apps for different operators. Once again, integration becomes a key factor for operators, with Access EPOS integrating with
a host of order ahead, delivery and loyalty solutions as well as the main payment apps that customers are turning to.
FACILITIES MANAGEMENT Technology has revolutionised facilities management, with automation changing the landscape of compliance obligations, planned and reactive property maintenance. Sourcing suppliers, negotiating costs, checking ongoing works, approving invoices and filing certifications can now be completed at the press of a button. With so much being possible remotely, there has been a surge in interest in the Access Maintain managed service which handles the process for hospitality operators, providing expertise and easing pressure where the property management staff are still furloughed or the business is running at reduced capacity, with no-one having overall control for this function.
FUTURE TECHNOLOGY Technology will continue to evolve quickly but two areas are likely to drive the next round of development and impact. ‘Big data’ describes extremely large sets of data coming into a business daily and includes venue performance, spend per head and customer satisfaction. Consolidation and analysis to drive decision making can be time consuming and confusing but the introduction of a single platform to serve data from all hospitality technology will deliver significant benefits in accuracy, efficiency and cost savings. Another area will see technology help in the challenge of reducing waste which is a focus from a cost and sustainability perspective. Tracking food returned or thrown away will contribute to regulating portion control and minimising waste, taking business into 2021 with cost control and environmental at front of mind. See the advert below to find out more about how Access Hospitality can help your business.
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
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
The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! • CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per
month + a one off admin charge. • CardsSafe® ensures peace of mind and protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com, Phone: 0845 500 1040 Email: sales@cardssafe.com
Maximise Space with Poseur Tables When hospitality reopens, social distancing regulations will continue to limit horizontal space, so it makes sense to maximise vertical space with poseur tables. Trent Furniture supply a wide range of poseur tables. Whether you’re looking for the modern clean lines of the Alma Aluminium Poseur Table for a contemporary bar, or the traditional style of the Single Wood Poseur Table for a cosy pub setting, we have an option that’s right for you. Not only do poseur tables create a striking style statement, the small surface area of the table tops means they are the perfect way for small
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
groups to dine and drink safely. Trent’s versatile range of tall seating options are designed to complement our poseur tables. The Tall Colonial Stool, available in a hard or upholstered top, is the perfect bar stool, while the Verona Bar Stool, with its stylish faux leather upholstered seat and back is the ideal dining companion for any poseur table. With options available for a wide range of budgets, our poseur tables tick the goodvalue box too. For more information about Trent Furniture’s poseur tables, please call 0116 2864 911 or visit www.trentfurniture.co.uk
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How To Weather-Proof Your Commercial Outdoor Space Ready For The Winter at the touch of a button, they can be susceptible to damage from high winds. Modern pergolas with either sliding fabric or rotating aluminium louvered roofs and sides offer a more pragmatic solution, providing protection from heavy rain, gale force winds and even snow.
FEATURES Since the easing of the lockdown restrictions back in July, the hospitality sector has pulled out all the stops to welcome us back with open arms. The ‘Eat Out to Help Out’ government scheme enabled us to dine out at a discounted rate, but as the British summer comes to an end, many temporary outdoor covers including brollies, parasols and pop-up marquees are showing the strain and are unlikely to survive the less clement weather the next few months will bring. As the COVID-19 restrictions don’t seem to be easing any time soon, now is the ideal time for restaurants and hotels to look into weather-proofing their outdoor dining areas for the long term. Investing wisely in the right terrace coverings for your outdoor space can help keep your business going through the colder months.
The framework of any terrace covering should ideally be manufactured from powder coated aluminium, as this super-strong, corrosion resistant and highly durable material can survive the knocks and bumps of bustling environments.
OPERATION
AWNINGS, LOUVERED PERGOLAS & EXTERNAL BLINDS As we transition into autumn/winter, many commercial establishments are realising how important their outdoor space is. Due to the current social distancing rules, indoor seating options have been hugely restricted and a more robust solution for the winter period is now required. It is likely that the more temporary covers such as brollies and parasols won’t stand up to adverse conditions and although retractable awnings can protect and shelter customers from sun, shade and light rain showers
No matter the type of outdoor fabric canopy used within your commercial space, it is more likely to stand the test of time if manufactured from acrylic fibres – one of the highest quality materials currently available for use within these types of products. Fit for purpose and dimensionally stable, acrylic will not warp or stretch when under tension. In addition to this, the material will not fade due to the solution dye that impregnates the colour right through to the core of the yarn. Despite this, the material should still be treated with a nano tech coating such as TEXgard, an invisible protective shield embedded into the fibre that essentially generates a self-clean effect by preventing dirt and debris from settling, whilst also repelling water. The latest generation of acrylic, CBA (Clean, Brilliant Acrylic), ensures up to 50% less dirt adhesion in comparison to regular acrylic.
A minimum of two hi-tensile tear resistant stainlesssteel cables that tension twin heavy duty double coiled springs are essential if using folding arms on retractable awnings. This ensures the fabric is under optimum tension, staying crisp and taut and able to withstand gusts of wind. For exposed locations, having folding arms with double the quantity of cables will offer increased wind resistance and tension.
FABRICS
As the default mechanism within most outdoor canopies, motorised operation allows for consistent movement as well as an effortless extension and retraction process, subsequently lengthening the lifecycle of your product as a result. Integrated motors safeguard against exposure to the elements, whilst secure rolling codes and frequency guarantees no interference. Intelligent sensors (in particular wind protection sensors) are highly recommended as once incorporated into the install, they can allow for closure of the product when left unattended. As a potentially sizeable investment, adequate research around the most suitable all-weather canopy system (as well as the installation company) goes without saying. Your chosen specialist should boast a wealth of experience within their field, provide a range of solutions for your application and finally be open to your specific
Hospitality Partnership Between Harrison Spinks and The Fine Bedding Company The perfect partnership of two heritage brands, Harrison Spinks Hospitality and The Fine Bedding Company are collaborating to offer hoteliers a full package and guests the best possible sleep experience. Passionate about sleep and specialists in their own fields; Harrison Spinks have been handcrafting luxury mattresses since 1840, while The Fine Bedding Company have been manufacturing pillows, duvets and mattress protectors for over 100 years. Alike in their values, both these family businesses have innovation, sustainability and quality craftsmanship at their core and in every step of their manufacturing process, with unrivalled expertise in what makes a great night’s sleep.
This partnership emphasizes the importance of the whole sleep package and everything that affects a guests sleep experience; from the mattress to pillows and duvets. Dedicated hospitality web pages on each brand’s websites will allow hoteliers to discover a range of full sleep packages; products from each brand that work in harmony with each other to create the perfect sleep experience for your guests. With each brands sale teams offering recommendations to their respective customers. To discover more please visit: www.harrisonspinks.co.uk/hospitality and www.finebeddinghotels.co.uk/
requirements and budget. Wherever possible, choose a supplier that manufactures its products in the UK. Should anything go wrong, you can rest assured that it will be resolved quickly. Also, with an authentic ‘Made in Britain’ product, outstanding quality is usually guaranteed, and lead times are typically significantly shorter. Stuart Dantzic Managing Director, Caribbean Blinds www.cbsolarshading.co.uk or see the advert on the facing page.
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Café Culture - Pavement Profit
We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.
made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz
We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom
Square One Interiors
Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was
also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design. Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space! For more information visit www.squareoneinteriors.co.uk
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Design and Refit AMEREX Kitchen Protection
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®
The AMEREX® Kitchen Protection (KP) fire suppression system is already a staple in commercial kitchens around the world. Amerex innovations make it an easy choice to meet code requirements, keep people and property safe with a dependable system, and give restaurant owners and operators unparalleled ease of use and maintenance for years to come. Plus, Amerex’s KP system meets the rigorous UL 300 standard for fire testing of fire extinguishing systems for protection of commercial cooking equipment required by NFPA guidelines. From fine dining to fast food chains, the Amerex KP system fire has the components to meet your clients’ needs.
KP offers two appliance protection configurations — Appliance Specific, where the appliance location is fixed, and Zone Defense, an overlapping protection configuration that allows kitchen appliances to be moved or replaced without having to move system discharge nozzles. Zone Defense future-proofs the kitchen design and allows restaurants to adapt to changing consumer tastes or business conditions without repiping the fire system. KP offers three different fire detection methods — standard thermal link detection or one of two linear heat detection options, pneumatic heat sensitive tubing or electrical linear heat detection. Contact Amerex at www.amerexfire.eu
Zone Defense means we’ve got you covered.
CambridgeStyle Canopies Our product range includes:
CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems.
• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of madeto-measure aluminium outdoor canopy systems.
Our product range includes:
• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems
Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!
CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”
Previous Clients Include:
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Drakes Bar Furniture - UK Bar Furniture Supplier
We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating generates a great flow for customers and
staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.
Sims - The First Port Of Call For Banquette Seating
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We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.
Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com
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Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment. Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling
If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit www.contractfurniture.co.uk
Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trolleys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restaurant to the splendid 3 to 5 star hotels, resorts and Residential homes.
Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call. Freephone: 0800 917 7943 www.euroservice-uk.com
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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
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Jersey Dairy’s Luxury Softmix Ice Cream has been announced as the South West’s Regional Winner for Provenance in the Great British Food Awards. This prestigious award recognises the extraordinary history and integrity of the farmer-owned cooperative. In their comments the judges praised the rich and creamy flavour of the ice cream and awarded 100% for provenance, saying that the ice cream is “…a true British product that the nation can be proud of.” According to the feedback the ice cream is “….a luxury tasting product with a velvety texture and great Channel Island flavour. By only using the milk from their own herd of Jersey cows in the Channel Islands, Jersey Dairy has a great story and integrity and the ice cream deserves its reputation as a winning product in restaurants and shops across the UK and worldwide..” The Jersey Dairy has a unique heritage which traces back to 1763 and the herds produce a unique type of milk with a worldwide reputation for its taste and creaminess.
The pedigree Jersey cows are allowed to graze freely on natural grass and their milk contains on average 5.3% butterfat and has up to 20% more calcium and protein than other milks. It also has a higher level of vitamins and minerals and is good for immune system. All of these benefits make it especially nutritious and delicious, and perfect for making icecream. “Jersey Dairy is extraordinarily proud of this achievement,” said David Ashton, UK Sales Manager. “It has been a tough year for everybody, but we have come through it with an even stronger sense of purpose. We are unique in that we control everything from grass to glass. This gives us fantastic flexibility, allowing us to support the innovation so fundamental to future success. This award is a way to recognise the hard work that everyone has put in and the way that the team has pulled together during the Covid crisis. “Thanks to our wonderful Jersey cows, our dairy continues to provide milk and dairy products of exceptional quality to markets at home and overseas.” Visit www.jerseydairy.com for further details.
STARlight - The New Lightness
With the STARlight stem glass series, glass manufacturer Stölzle Lausitz has taken a further step into a new dimension. Never before has machine made glass been produced so close to mouth-blown glass with a gracefully slim stem and a gentle thin walled bowl. STARlight is a glass series with a balanced shape. A seamless and deep-drawn transition between stem and goblet as well perfectly proportioned matching profiles giving the goblets of lead-free crystal glass a high degree of functionality with a harmonious appearance. The special feature is the fineness of the glass. The stem has a diameter that is about ten percent smaller than that of 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.
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Covid Uncertainty Forces Businesses to Rethink Contract Terms By Peter Kouwenberg, Taylor Walton (www.taylorwalton.com) There’s no getting away from the fact that global supply chains have been greatly affected by the outbreak of Covid-19 and the resulting lockdowns. To add to the problems, there is widespread confusion about where the responsibility for delayed, missed and incomplete deliveries should lay. These issues once again highlight the importance of carefully crafted ‘force majeure (FM)’ clauses, as a thoroughly drafted clause can effectively address issues arising from unexpected future events that are out of the control of the contracted parties. Although we are yet to see any significant judgments in large FM claims due to the time these cases take to reach court, Courts have handed down some judgments on injunctions related to FM clauses, stating that each one should be considered on its own words. Therefore, businesses should ensure that FM clauses are drafted thoroughly, so they can be effective in defending a breach of contract that comes as a direct result of the ongoing pandemic and Governmentimposed lockdown.
THE IMPORTANCE OF A GOOD ‘FORCE MAJEURE’ CLAUSE
Finally, consider the overall impact on the contract as a consequence of FM being triggered, like termination rights. Then check your insurance position regarding a supplier invoking an FM clause or you having to, hoping to protect your business. Remember, if a contract does not include an FM clause, it may in limited circumstances be possible to seek redress on the basis of frustration, but this is a complex legal matter with very strict requirements to be met. In English law, the concept of frustration is that contract obligations may be discharged in their entirety if an event has occurred, without the fault of either party, that renders it physically or commercially impossible to fulfil the contract. Such an event might also transform the obligation to perform, into a radically different obligation from that agreed when the contract was signed, again allowing the obligation in the original contract to be discharged. However, it’s worth remembering the threshold for showing a contract is frustrated, is generally extremely high.
FORCE MAJEURE CLAUSE IS NOT A MAGIC BULLET If you are worried that the pandemic and resulting restrictions will impact ongoing operations, then it’s important to send a contractually compliant notice to the other party, so they can take steps to protect themselves from any disruptions.
When including an FM clause, it should enable the business to invoke a rights of suspension and/or termination of its duties and obligations under the contract.
Where possible, businesses should consider alternative ways of performing the contractual obligations, as this will help protect the relationship, instead of leaving the other party to pick up the pieces and work through it.
The inclusion of the words ‘epidemic’ and/or ‘pandemic’ in the clause may be sufficient to trigger FM. Where these terms have not been included, the emergency measures to address or contain any outbreak, like a travel ban or quarantine zones, may be sufficient to trigger FM.
Retaining written evidence of any disruption is essential, as either party may wish to take matters further, once the contract to supply has been terminated or suspended.
If a business seeks to invoke an FM clause, it must show that any failure to perform its contractual obligations cannot be attributed to other factors, such as any additional cost of performance.
Whilst we await the outcome of COVID-19 FM claims, there is plenty for businesses to consider, from checking contract clauses cover all possible eventualities to checking they have adequate insurance cover, but a review of standard contract terms and conditions is a crucial first step.
Any FM clause cannot be taken in isolation, but interact appropriately with the other terms of the contract, such as any obligation to mitigate loss, and the procedure to notify the other party.
KEY ACTIONS FOR BUSINESSES IN 2021 First off, businesses should sit down and review the existing terms and conditions of supply and/or purchase, carefully scrutinising all proposed new contract terms to see if FM is included within it. What is considered an FM event and what steps are involved in relying upon this clause? You must consider what effort to perform/minimise loss will be required from you and your supplier, so that bigger issues can be avoided if business performance is impacted.
About the author: Peter is an Associate Solicitor in the Corporate and Commercial department and deals with all types of commercial contract including terms and conditions of business, distribution agreements and subcontracting. He also has extensive experience leading mergers and acquisitions, including management buy outs and multi-million pound transactions, for a wide range of businesses. About the firm: Taylor Walton is a renowned regional law firm, with more than 150 dedicated professionals, working from offices in Luton, St Albans and Harpenden, providing for businesses and individuals a full range of legal services, including Employment, Commercial Litigation, Professional Negligence, Corporate & Commercial, Commercial Real Estate, Residential Conveyancing, Private Client and Family Law.
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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