Issue 48
Most Britons Support Vaccine Passport for Pubs and Bars CLHNews
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Most Brits think drinkers should not be allowed to visit bars and pubs without proof of a vaccination against Covid-19, according to a poll by YouGov.
received their COVID-19 vaccines and allowing services and venues to re-open so long as they only serve those who have already been vaccinated.
Prime Minister Boris Johnson revealed the government’s roadmap to ease lockdown restrictions earlier this month, and with plans being drawn up for the reopening of public spaces there has been the suggestion of a “vaccine passport” system.
The YouGov survey conducted in February has revealed that the majority of the British public believe that drinkers should not be allowed in pubs if they can't prove they've had a Covid-19 vaccine, and also believed that the ban should be extended to restaurants.
(CONTINUED ON PAGE 3...)
This system would involve giving everyone a vaccine passport once they have
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CLH Digital
Issue 48
Editor's Viewpoint
Welcome to the latest issue of CLH DIGITAL It would be an understatement to say that the biggest challenge the country has faced in recent history has been Covid. I would say quite confidently that this is the biggest challenge in my lifetime.
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That leads me onto what I believe will be the biggest debate my lifetime - vaccine passports. The libertarian in me believes it to be a step too far. EDITOR
Peter Adams
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One that I honestly believe will divide the country. A petition against the rollout of Covid passports has now closed at almost 300,000 people, and is due to be debated in the House of Commons on March 15 -
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we will keep you updated!
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I am sure everybody reading this is as anxious as I am to get out of and back to normal life, but I do think it an infringement on our rights and I also think it is a initiative that will not work.
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That is not to say individual outlets can have their own policy, much like some countries. A number of countries, including Thailand, Estonia and Iceland and Cyprus, have already said that they will welcome back travellers who are already vaccinated.
Of course it’s not just about the sales, Mothering Sunday is one of the great opportunity for families to get together and treat a loved one! A day that brings love, warmth and affection, and where better to show it than a restaurant or pub!
The public have the choice whether to comply and visit those countries or not. That should be the same in hospitality. Businesses can choose to admit or refuse entry and we can choose to go to establishments demanding a vaccine passports and ones that do not.
Little steps, but we are on the roadmap to reopening and I said last week as the sector reopens come 21 June it must be able to fully without any restrictions!
The introduction and implementation aside, from the civil liberties aspect alone it would place a huge responsibility and burden on businesses already reeling from the past year’s forced closure. So it will be interesting to see what Parliament says on March 15 and how we progress afterwards. An example of just how much the lockdown has affected the sector is the report that closing just on Mothering Sunday alone results in a staggering £12 million pints and almost 4 million meals lost. That equates to £83 million in lost sales revenue. That, if my calculations are right, is about £14 million in VAT, not to mention the amount in lost alcohol duty.
Other welcome news is the extension of the rent moratorium, due to expire at the end of this month, now extended until the end of June. It would have been a huge headache for business to open April 12 only to be hit by demands for outstanding rents, this extension will provide badly needed respite, so once again well done Rishi! Once again we called have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. Please do email us with any of your news and views we would be delighted to print them and I can only be contacted on edit@catererlicensee.com
EDITOR Peter Adams
SALES EXECUTIVES David Bartlett Guy Stephenson
PRODUCTION & DESIGN Matthew Noades
PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby
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Most Britons Support Vaccine Passport for Pubs and Bars (...CONTINUED FROM FRONT COVER.) YouGov research found that some 56% of those polled believed that Britons should be required to prove they had been vaccinated before visiting pubs and bars, while 72% thought that proof should be mandated before visiting a care home. Overall, almost six in ten Britons (58%) would support the introduction of a vaccine passport system as soon as possible while the vaccine rollout is still ongoing, including a quarter (28%) who strongly support the idea. Some 34% of the population would be opposed to the idea, however. However, just 33% believed that vaccine passports should be required for pub gardens, while only 45% thought they should be required for use of public transport.
programme is complete – rather than immediately – opposition gives way, with some 60% of 18-24 year olds in support and only 27% opposed. Among the general public, support for a vaccine passport system after the vaccination programme ends rises to seven in ten (70%), with only 20% opposed to a proof of vaccination scheme once everyone has been offered the jab. The Prime Minister had previously expressed concerns surrounding a compulsory Covid vaccination passport: “What I don’t think we will have in this country is – as it were – vaccination passports to allow you to go to, say, the pub or something like that. I think that that would be going it a bit.”
The introduction of a COVID-19 vaccine passport system during the rollout is supported across the major political parties, with 64% of Conservative, 60% of Lib Dem voters and 55% of Labour supporters all in favour.
However, health secretary Matt Hancock has said some form of proof will be necessary, but chancellor Rishi Sunak has warned there are "practical, legal and ethical issues" surrounding potential vaccine passports, he said: There are some obvious challenges – some people are not able to, for health reasons, to get vaccinations.
Opposition to the scheme is highest among younger Britons, with 1824 year olds split 45% in support and 42% opposed. However, when asked about introducing a vaccine passport system after the vaccination
"And then there is the practical aspect – how do we verify it, what kind of technology would one use, what circumstances would it be appropriate to use it?
"It is too early to say anyone is minded to do anything – that is quite a specific phrase – but I think it is right we go through all of that to surface what some of the issues and benefits might be, and then we can decide and make a decision in the round in the coming months." Former prime minister Tony Blair has said people may not have confidence to return to normal life without vaccine passports.
TRAVELLING ABROAD As the UK public looks toward to post lockdown overseas travel, the government in discussions with the European Union regarding the bloc's proposals to create a vaccine passport that could allow people to travel more freely in time for the summer holidays. The EU-wide "digital green pass" would provide proof a person has been vaccinated, as well as test results for those not yet inoculated and information on recovery for people who have had COVID-19. European Commission President Ursula von der Leyen said the proposals for the pass, which will "respect data protection, security and privacy", will be set out this month. "The digital green pass should facilitate Europeans' lives. The aim is to gradually enable them to move safely in the European Union or abroad - for work or tourism," she said in a tweet.
Pubs, Restaurants & Hotels To Receive Up To £936 Million In Grants Almost 80,000 pubs, restaurants, hotels and guest houses in England will be entitled to claim more than £936 million in the new grants, around £1 in every £5, from the overall funding pot. The Government announced at last Wednesday’s Budget ‘Restart Grants’ in England worth up to £18,000 per property for hospitality, accommodation as well as leisure, personal care and gym businesses with a less generous scheme for non-essential retail. Analysis of official Government data by the real estate adviser Altus Group shows 37,463 pubs will be entitled to £445.97 million, 27,154 restaurants entitled to £324.28 million whilst 13,976 hotels and guest houses entitled to £165.96 million.
The higher maximum grant of £18,000 is available for those businesses occupying properties with a rateable value of exactly £51,000 or above. The Government says this will give cash certainty needed to plan and safely relaunch trading over the coming months. The limit for subsidy controls, previously known as EU State aid, for coronavirus support was around £3.5 million (4m Euro) but, following the Budget, that has now been increased to £10.9 million. Business Minister, Paul Scully, whose remit includes pubs and restaurants, said the extension would help “the chains and the thousands of staff they employ.”
Whilst the Government haven’t formally published full details of the scheme, it is understood the grants will be structured in a way that will see businesses occupying properties appearing on the local rating list with a rateable value of exactly £15,000 or below receiving a payment of £8,000 whilst those with a rateable value over £15,000 but less than £51,000 receiving 50% more with a payment of £12,000.
Robert Hayton, UK President of Property Tax at Altus Group, said “the increase in subsidy controls will mean a far larger number of premises occupied by the big operators will now receive the grants which, in conjunction with the business rates relief and other measures, makes a compelling basket of support ahead of reopening.”
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Covid Vaccinations - What Are the Implications for Employers? 4
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By Sarah Hayes, a solicitor in the employment team at Paris Smith (www.parissmith.co.uk) IS IT A LEGAL REQUIREMENT FOR PEOPLE TO GET THE COVID-19 VACCINE? The government have made it clear that the vaccination will not be a legal requirement. The government guidelines on vaccinations say that individuals must be given enough information to enable them to make a decision before they can give consent. The Public Health (Control of Disease) Act 1984 gives the government the power to prevent and control an infection. However, it specifically prevents a person from being required to undertake medical treatments such as vaccinations.
WHAT DOES THIS MEAN FOR EMPLOYERS? The distribution of the vaccine will likely come as a relief for businesses and employers. There is now a light at the end of the tunnel that normal working operations can slowly resume and more employees will be able to return to the workplace. However, not every worker will want to be vaccinated and this is likely to be a topic which is increasingly raised over the coming months. The government has identified that this is a “complex” topic. A question that is likely to arise is whether it is ethical and legal for employers to request staff to be vaccinated before they return to the workplace, particularly when some will refuse for religious, philosophical or health care reasons. An employer who requires employees to receive a vaccination could
potentially be open to the risk of a discrimination claim on the grounds of disability, age, religion or belief. In addition, if an employer were to dismiss an employee for the reason of refusing to take a vaccine, they may be opening themselves up to an unfair dismissal claim, assuming that the employee has at least 2 years of service.
CAN AN EMPLOYER DISMISS AN EMPLOYEE WHO REFUSES TO TAKE THE VACCINATION? An employer may dismiss an employee who refuses to comply with a reasonable management request. Therefore, if it is considered that taking the vaccine is a reasonable management request, an employee may be able to be dismissed for refusing to comply. This will require careful analysis on a case by case basis and will depend on the specific circumstances. If an employee is refusing to take a vaccination and is also refusing to come into the workplace, an employer should firstly consider alternatives such as change of role, regular testing or permanently working from home. Where contact with customers, clients or other employees is necessary, steps may need to be taken when employees are refusing to come into work. However, if an employee is refusing to take the vaccine for legitimate reasons and is still happy to come into work, an employer would be illadvised to dismiss them. An employer should thoroughly consider an individual’s reasons for refusing to take the vaccine before making any decisions. Whether an employee can be dismissed for this reason would depend on whether the employee’s refusal to comply with the request is reasonable or not. Whether this is a reasonable request will involve a consideration of where the employee works. For example, UK healthcare employers must ensure that their employees do not present a risk of infection to patients, so may have a stronger defence to an unfair dismissal claim. However, as mentioned above, employers will have to be aware of the possibility of opening themselves to the risk of discrimination or unfair dismissal claims by insisting on their staff having a vaccine.
WHAT DOES THIS MEAN FOR THOSE WHO ARE ‘EXTREMELY CLINICALLY VULNERABLE’?
The government has now published the COVID-19 Response – Spring 2021, setting out the roadmap out of the current lockdown for England. Subject to the government’s assessment of the current data against the four tests contained in the roadmap, this will result in a gradual lifting of the restrictions over coming months. The risk therefore lies with the situation when an ‘extremely clinically vulnerable’ person refuses to take the vaccine but there are no longer protective restrictions in place. If ‘extremely clinically vulnerable’ individuals refuse to take the vaccine this is going to be difficult for employers to manage, particularly if the individual is also refusing to go to work. There are a range of options available to employers where high-risk employees are not comfortable with going to work. This includes use of the furlough scheme, suspending on full pay, allowing employees to take annual or unpaid leave and sick leave. However, as time goes on these options may be less commercially viable, in particular when businesses return to their normal workload. Employers should also be aware that employees have statutory rights meaning that they have protection from any detriment or dismissal when they have decided not to return to work, because there are circumstances of danger where the employee reasonably believes this danger is serious or imminent. The belief must be genuine and reasonable; therefore, once the vaccine has been fully introduced, the belief will likely become less reasonable. As stated above, an employer may consider taking disciplinary action against an employee who refuses to take a vaccine and also refuses to return to work, on the basis that it is a breach of an employer’s reasonable instruction. In order to proceed, employers should take all appropriate steps to make their workplace COVID secure. This option may be more appropriate where employees who are not clinically vulnerable are refusing to return to work as these employees are, arguably, less likely to prove a reasonable belief in an ongoing and serious imminent danger. Employers should consult with their employees to understand their concerns and discuss how risks will be managed. Employers should also carry out a proper risk assessment and take the appropriate steps to mitigate these risks.
New Hospitality at Home Tracker Reveals Tripling of Delivery and Takeaway Sales Sales of deliveries and takeaways from the UK’s leading hospitality groups have more than tripled over the last 12 months, an exclusive new Tracker service from CGA reveals. The Hospitality at Home Tracker indicates that the combined value of delivery and takeaway in February 2021 was 317% more than in the same month in 2020. The volume of orders was 19.6 million—well over double the total of 9.1 million in February 2020. With the value of sales growing significantly faster than volume, it demonstrates a big uplift in average spend. CGA’s Tracker is an important new source of data and insight for the sector, providing monthly reports on the value and volume of sales with year-on-year comparisons. It will also set out splits between delivery and takeaway sales, and between food and drink revenue.
Once the current lockdown is lifted, the Tracker will reveal the balance between eat-in, delivery and takeaway sales. It complements CGA’s Coffer Peach Business Tracker, which has monitored total sales across more than 10,000 sites of leading restaurant and pub groups since 2009. For operators, the Hospitality at Home Tracker creates a valuable benchmarking tool to monitor the success of at-home offers against the market, and participants receive additional, in-depth data in return for their contributions. More than 20 of the UK’s best known managed restaurant, pub and bar groups have become founding partners on the Tracker (see below). Any businesses with an interest in joining the cohort are invited to contact CGA now. Karl Chessell, CGA’s business unit director - hospitality operators
and food, EMEA, said: “Deliveries, takeaways and at-home meal kits have been a lifeline for hospitality in an immensely challenging market, and our new Hospitality at Home Tracker will provide the best insights yet into their sales. Delivery and takeaway was already a fast-growing trend before 2020, but we are seeing more and more consumers embracing it and the movement is very likely to continue, albeit without the ferocity of the past 12 months. “The tracker will offer crucial analysis of consumers’ spending patterns and help businesses spot new opportunities, areas for improvement and action points. We’re grateful to the partners who have helped to establish the Tracker, and warmly welcome anyone who would like to join them.”
UKHospitality Reacts To Government Decision To Extend Pavement Licences Commenting on the Government’s decision to extend pavement licences and give greater flexibility to hospitality businesses to trade outdoors in England, Kate Nicholls, CEO, UKHospitality said:
request that local authorities do all they can to support hospitality businesses as they re-open this spring and summer in line with the Government’s roadmap.
“We wholeheartedly welcome the Secretary of State’s decision which will enable many more hospitality businesses – such as pubs, bars, hotels, cafés and restaurants to reopen safely on 12 April for outdoor eating and drinking than would have been otherwise possible.
“Thousands of hospitality venues opened last summer, safely serving millions of people and supporting millions of jobs. The extension of this outdoor flexibility, along with the support offered by the Chancellor in his budget last week, will enable hospitality businesses to do the same this summer as they look to rebuild following a devastating year of lockdowns and trading restrictions. Although it should be remembered that many hospitality venues don’t have outdoor space and therefore won’t be able to trade until 17 May at the earliest.
“It’s encouraging to see the Government make clear that all such licences previously granted under these provisions should continue to apply beyond summer 2021, so that businesses do not have to reapply or be charged a further fee. We hope that all local authorities follow this direction and support their local hospitality businesses – as many did last year. “We also welcome assurances that the right to erect marquees and awnings for two months without planning permission will remain in place for hospitality businesses. It’s heartening to see the Secretary of State’s
“All of these measures however, will be almost entirely in vain if businesses are not able to re-open in full and without restrictions on June 21. For the hospitality industry to be able to fully recover, the Government must also address some glaring omissions from its package of support, such as the business rates cap, which will penalise tens of thousands of venues, and an extension of the rent moratoria.”
Trade Bodies Offer Reopening Support Ahead of 12th April Issue 48
Businesses urged to take advantage of support from trade bodies ahead of next month’s reopening of outdoor spaces With one month until the scheduled reopening of outdoor hospitality spaces, leading trade bodies from across the sector are encouraging businesses to take advantage of the support on offer to ensure they are prepared. The British Institute of Innkeeping (BII), British Beer and Pub Association (BBPA) and UKHospitality (UKH) are urging business operators to consult their newly-updated reopening guidance and FAQs to ensure venues are ready to welcome customers in line with Government requirements. The three trade associations have provided a wide range of reopening guidance, both jointly and individually, to ensure that businesses are inline
with expected Government reopening guidance. While the rules are not yet written into legislation this guidance brings together expert insight based on conversations with Government to allow businesses to plan for their reopening. In a joint statement, the trade bodies said: “Whether you are reopening in April, May or later in the year, we want to make the process as easy and valuable as possible. We know that many businesses are eager to get going, but are unsure about where to start. “Businesses will have learned many valuable lessons over the past year, but the barrage of information over the past twelve months has been understandably tricky to navigate. We have done, and will continue to do, the hard work in communicating adviceso that businesses can focus on their own day-to-day operations.
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“Government reopening guidance is yet to be published, and it will be made available to our members at the earliest opportunity. Until then, we are in constant dialogue with Westminster and the devolved governments and we are using our collective wealth of expertise to ensure that all hospitality businesses remained fully informed. “We have comprehensive FAQs and guidance documents online and we strongly urge businesses to acquaint themselves with them. Any BII, BBPA or UKH members unsure about what they can and cannot do ahead of, on and after the reopening dates, or the support we can offer, should contact us immediately. Non-members are also encouraged to get in touch to see what we can offer them and to add their weight to our collective voices championing the sector at this important time.” https://www.ukhospitality.org.uk/page/FAQs
Use The Power Of The Pub To Level Up, Localis Report Urges Failure to support the nation’s pubs return from lockdown risks imperilling the government’s levelling up agenda for economic and social renewal, the think-tank Localis has warned today. In a report issued today entitled ‘The Power of Pubs – protecting social infrastructure and laying the groundwork for levelling up’ Localis argued it was vital that the lockdown roadmap is not allowed to slip back further for pubs, and that the commitment to end all trading restrictions by 21 June must be delivered to return all pubs to viable trading. Without such assurances and medium-term support to help place the pub sector at the foundations of a strong recovery, the authors warned local economies and community resilience in left-behind parts of the country – including ‘blue wall’ former industrial heartlands, rural and coastal areas – would be particularly hit. Among key recommendations, the report authors urged central government to further reduce the tax burden on the pub sector to aid the recovery and called for an extension to the Business and Planning Act 2020.
Local councils should be directed to help pubs by issuing licence fee refunds – paid for by the Treasury – for the six months to June 2021, through business support grants, the study advised. Additionally, where premises have been put to new community purposes during the pandemic, councils should offer a diversification grant to pubs looking to retain or expand the services they provided during lockdown. Localis chief executive, Jonathan Werran, said: “The case for treating Britain’s pubs with fair consideration in exiting lockdown measures is, at core, as simple as it is heartfelt. Where there’s a pub, there’s a community. “As one of the biggest contributors to the UK economy, the sector has a vital role to play in the recovery and levelling up journey of the country as well as in maintaining community cohesion and social resilience well beyond the pandemic.” Emma McClarkin, chief executive, British Beer and Pub Association, said: “The Pandemic has fractured our communities economic environment and frayed our social ties. “The pub is a powerful embodiment and symbol of both, woven into the fabric of our society and it is one we need to support and strengthen as we rebuild our trade as well as reconnect our communities.”
Working Together Not Against Each Other: Why Communication With Landlords Is Key 6
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By David Haines, Partner, Charles Russell Speechlys and Ingrid Saffin, Partner, Charles Russell Speechlys (www.charlesrussellspeechlys.com) Communication is absolutely key. We advise businesses who have not done so already to initiate an open dialogue with their landlords without delay. The ban on forfeiture has given many commercial tenants a temporary way out of insolvency to defer difficult decisions, but it is important to remember that landlords have not been given the same protections. Even when businesses have been able to reopen, many have been operating at limited capacity with significantly reduced revenues. Tenants should be clear and transparent about this, as landlords may not know the tenant’s financial situation and could assume otherwise if not explicitly told. Establishing an open and communicative relationship is of immediate importance.
Pressure on businesses is at an all-time high, as hotels, restaurants, and hospitality venues up and down the country are forced to keep their doors shut in continued national lockdown. Thanks to the rent moratorium, the risk of eviction is not currently a threat to businesses, but this could all change shortly. The ban on forfeiture due to non-payment of rent under commercial leases was extended until 31st March. Whether or not this will be the final extension is unclear, but if the ban ceases to exist, 1st April will be crunch time for many commercial landlords and businesses. Published last June, the voluntary COVID-19 Code of Practice was intended to reinforce and promote good practice amongst landlord and tenant relationships as they deal with the impact of the pandemic. Yet tenantlandlord disputes have seen a sharp increase, often due to a lack of communication or unreasonable expectations of one or both parties. Now, with the end of the ban on evictions in sight, many may find themselves in difficult situations. We offer some advice to businesses in the hospitality sector worrying about what’s to come.
WHAT CAN TENANTS DO NOW?
The next few weeks leading up to the end of March will be a critical time for landlords and tenants to agree to terms which work for both parties. Where possible, businesses should try to get deals documented to ensure certainty, rather than relying on verbal agreements or vague written exchanges. It is important for tenants to understand the implications of the lifting of the ban on forfeiture and the subsequent financial repercussions, taking into account accrued rent over the past twelve months. Businesses in the hospitality sector should also make themselves aware of the changes and consider how they can take advantage of government schemes and initiatives. For example, a one-off lockdown grant was announced by the government at the start of the UK’s third lockdown. Businesses should look at their finances and calculate how much they can afford to give back to their landlords in unpaid rent. If they are unable to provide any payment to landlords, it is important to give adequate justification now. Landlords will expect tenants to have explored all sources of financing and are more likely to respond favourably to tenants who engage now rather than those who do nothing prior to 1st April. It is to be remembered that the moratorium is only a temporary solution – the rent accruing under commercial leases is still due and payable. Lastly, throughout the negotiations, tenants should remember that whilst the ban on rent collection may be coming to an end, the COVID-19 Code of Practice, which aims to preserve the livelihoods of both the landlord and the tenant, still applies. During these difficult and unprecedented times, landlords will be as accommodating as they can be to tenants who engage and communicate honestly and fairly.
Star Pubs & Bars Invests with Webb Enterprises at Landmark Devon Pub Says Keith Webb, founder of Webb Enterprises: “Demand outstrips supply at The Saddlers most weekends and all week, and during the tourist season we regularly have to turn customers away. We’ve built up a loyal local following year round and get a lot of tourist trade. Despite Covid, I’m confident to invest and that this refurbishment will pay off. People are desperate to get back to pubs and, if the experience is right, there’ll be no problem getting customers through the doors.
Star Pubs & Bars and Devon-based family-run pub company Webb Enterprises are breaking ground on a £250,000 refurbishment of The Saddlers on the A376 at Lympstone in time for the pub to reopen at the end of May. The investment will help meet demand for The Saddlers’ popular carvery by expanding its dining space with a new 40-seater restaurant extension complete with its own south-facing patio. The increased capacity will reduce overflow dining in the bar, enabling it to focus on customers wanting to enjoy drinks and socialising. BT Sports and three screens will be installed.
“Last summer was the busiest ever at all our pubs. Local holiday cottage owners are reporting record bookings in Devon this year. With the staycation market so strong, summer 2021 should be a bumper one if restrictions completely lift in June. A good summer is key to bouncing back and the refurbishment will help with this.”
The project will upgrade the 17th-century pub throughout in keeping with its traditional feel. Other internal improvements include a kitchen refit, new ladies’ toilets and the addition of a disabled access WC. Work to the outside will renovate and repaint the exterior as well as adding new lighting, signage and planters for The Saddlers’ award-wining floral displays. The large garden - which seats 150 and is a magnet during the summer - will benefit from new furniture plus extra equipment for its two play areas.
Webb Enterprises has four leased food-led pubs in Devon. It took over The Saddlers in 2015 and has established it as a quality carvery known for its customer service and stunning outdoor space.
Comments John McKay, Star Pubs & Bars area manager for Devon: “Webb Enterprises have taken The Saddlers from strength to strength over the past five years. The development of a new dining area and the transformation of the bar will build on the pub’s success, allowing it to maximise its potential and cater for all occasions. We’ll be working flat out so that the pub can open as soon as possible.”
International Food & Drink Event (IFE) Partners With Mission Ventures To Launch Lockdown Pioneers In Food & Drink Awards International Food & Drink Event (IFE) has teamed up with challenger brand builder Mission Ventures to showcase innovative start-ups in the food & drink sector which have launched during the Covid-19 pandemic. The Lockdown Pioneers in Food & Drink Awards will give successful brands the opportunity to provide product samples to key buyers from the worlds of retail and hospitality alongside arranging one-to-one meetings. IFE Event Manager Nicola Woods commented: “The past year has seen countless creative and innovative new businesses launch in the food & drink sector, but lockdown combined with the lack of trade shows and in-person demos has meant they haven’t had the chance to get buyers physically experiencing their products. “The Lockdown Pioneers in Food & Drink Awards will make use of the strong buyer relationships both IFE and Mission Ventures have in the food & drink industry and will present suppliers with an unparalleled opportunity to showcase their products, organise product sampling and arrange virtual one-to-one meetings with engaged buyers.” Entrants will be asked to supply a product description, imagery and a 60-second video introducing the business, after which a shortlist of winning products will be sampled and reviewed by a panel of judges including the Mission Ventures team, industry experts and retailers.
Buyers will have the opportunity to browse a digital catalogue of award winners, request consolidated samples and arrange one-to-one meetings with business owners, connecting them quickly and easily with interesting new suppliers. “The UK is a hotbed of innovation and new brands rely heavily on shows and sampling to grab attention from the trade,” said Mission Ventures CEO Paddy Willis. “We’re excited to champion those entrepreneurs who pushed on in pursuit of their vision, despite the pandemic.” Award winners will also have opportunities to be showcased on IFE’s social media and newly launched digital platform IFE Connects, in addition to receiving exclusive stand packages if they wish to exhibit at the event in 2022. To enter the awards, entrants should complete the application form on the IFE website before EOP 31 March 2021. The Lockdown Pioneers in Food & Drink Awards are open to businesses that have launched since January 2020. Successful applicants will be notified in early April. International Food & Drink Event takes place from 28 February to 2 March at ExCeL London. To find out more about visiting or exhibiting in 2022, please visit www.ife.co.uk.
Moratorium Extension and Resolution Incentive to Rent Debt Crisis Integral to Future of Hospitality UKHospitality has welcomed the announcements of an extension of the lease forfeiture moratorium and a future Government call for evidence on potential interventions to encourage the resolution of rent debt. UKHospitality Chief Executive Kate Nicholls said: “Extending the moratorium is a sensible and positive step by the Government. It was really the only option for businesses that are on the brink of reopening but have piled up so much rent debt over the past year. “It is even more encouraging to see the Government issuing a call for evidence on the possibility of additional measures to solve the rent crisis. Rent debt has spiralled to unmanageable levels for too many businesses through no fault of their own. We have reached an impasse that threatens the survival of many businesses right at the moment that they are looking to reopen and rebuild. “The Government’s suggestion of a phased approach and targeted legislation could provide the
flexibility combined with the incentive our businesses need. We hope that this motivates landlords to come to the table with meaningful concessions. Refusal to do so would force the Government to go down the legislative route, which would cause greater delays and trigger further business closures, even upon reopening, due to unsustainable levels of debt with no end in sight. “UKHospitality has been long calling for a Government-brokered solution to the problem. We must find a mutually agreeable solution that works for all parties involved – tenants, landlords and investors.Tenants have borne the brunt of the pain of closure so far and it is clear that others need to take their share, too. It is integral to the future of the UK’s hospitality sector and high streets across the country, which we hope will drive the economic recovery of the country.We hope the Government investigates this avenue of approach. It must also now extend the insolvency moratorium to provide full protection.”
SIBA Business Awards 2021 Finalists Revealed: The UK’s Leading Independent Craft Beer Businesses version of SIBA’s flagship BeerX UK trade show and conference – the UK’s biggest beer and brewing trade event.
The Finalists in the prestigious SIBA Business Awards 2021 have been revealed, naming the the UK’s best independent craft brewing businesses, beer retailers, pubs, bars, restaurants and bottle shops across the UK. Two new categories were added this year for Covid Brewery Initiative and Covid Supplier Initiative, seeking to highlight brewing and supplier businesses going the extra mile to not only keep their own business afloat, but support employees, customers and fellow businesses through an incredibly challenging 12 months for the industry. “The entries this year were varied and of a hugely high quality, which given the current pressure facing the beer and brewing industry is all the more impressive. As well as the two new catgeories for Covid initiatives the SIBA Business Awards 2021 congratulate excellence in the brewing industry across a variety of subjects, and this year was no different, with amazing innovation and business acumen on display. Huge congratulations to all of the Finalists and the very best of luck during the awards presentation next week.” Neil Walker, SIBA Business Awards Chair of Judges. The winners are set to be announced via a virtual awards ceremony on Thursday 18th March, closing out this year’s BeerX Online 2021, itself an online
The awards ceremony will be hosted by beer writer and presenter Jonny Garrett—co-creator of the Craft Beer Channel and the British Guild of Beer Writers’ ‘Beer Writer of the Year 2020’—broadcast live to YouTube with awards finalists and sponsors joining live via video link. The SIBA Business Awards are unique in being both free to enter and judged by a panel of independent beer industry experts, managed by not-forprofit trade association the Society of Independent Brewers. The craft beer retailing, restaurant and bar categories highlight the fantastic work being done to promote British independent craft beer, and are open for entry by businesses across the UK. This year’s Business Awards judges were beer writer and author Pete Brown, magazine Editor and freelance journalist Robyn Black, CAMRA’s Senior Campaigns Manager and former Councillor Ellie Hudspith, supporter of independent brewing businesses Elliot Colburn MP, Independent Brewer magazine Editor Caroline Nodder, SIBA’s Head of Public Affairs Barry Watts, and SIBA’s Head of Comms & Marketing Neil Walker, who chaired the judging.
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Issue 48
CLH Digital
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The Future of the Gig Economy and What It Means For Your Workers 8
CLH Digital
Issue 48
By Katie Ash, Head of Employment Law at Banner Jones solicitors (www.bannerjones.co.uk)
Many hospitality businesses have turned to freelance restaurant deliverers through the pandemic with takeaways the only option. Meanwhile, individuals who have found themselves out of normal front-of-house work turned to flexible jobs as their only source of income. But where do you stand when taking on casual workers and what do you need to be aware of? A recent case involving ride-hailing firm, Uber, highlights the need for businesses to treat certain workers as full employees. In this article, Katie Ash from Banner Jones solicitors explains the significance of its outcome for business owners connected to the gig economy. On the 20th February 2021, the Supreme Court handed down its Judgment in the long-awaited Uber case (Uber BV and Others v Aslam and Others). All six Judges unanimously ruled that the Uber drivers were workers, not self-employed contractors and as a result were entitled to basic employment rights like National Minimum Wage, holiday pay and sick pay.
WHY IS THIS CASE IMPORTANT FOR THE GIG ECONOMY? In 2019, it was estimated by the TUC that over 5 million people were employed in the Gig Economy and it would be fair to assume that this figure has risen because of the pandemic and the increased reliance on delivery drivers for example. This illustrates the potential number of workers who will be looking at the Uber case and questioning their own employment status. For any employers relying on casual contracts it could mean an increased risk of expensive claims where the employment relationship is not clear.
1.Employees – they have the most employment rights and are afforded the most protection by employment law. Whilst employees have more labour security, the employer has more control over when, where and how the work is carried out. 2.Workers –they have more flexibility over how they work and some basic employment rights and protection, such as the right to be paid the National Minimum Wage, holiday pay and sick pay. 3.Self-Employed/ Contractors –they have very little employment law protection but should, in theory, have full control over the terms upon which they carry out their services (and the most symptomatic of the Gig Economy). Simply labelling someone as a self-employed contractor does not make them self-employed if, in reality, they are being treated as a worker or an employee with little self-control of how they carry out their services. Uber has found this out to its detriment and, no doubt, at a huge cost when the Employment Tribunal determines how much compensation the Uber drivers should now be awarded. The Uber Judgment comes at a key time following the recent review of the Gig Economy, in the Government commissioned Taylor Review. This review resulted in the Good Work Plan that came into force in April 2020. The aim of the Good Work plan is to secure a better balance between flexibility and employment rights. Part of this protection is to ensure that all workers are given a statement by their employer on the first day of their relationship, confirming what their status is and what their terms and conditions for undertaking work will be. Following the Uber Judgment and in line with Taylor’s Good Work Plan employers in all industries, not just the Gig Economy should be ensuring that their contracts are up to date and that the right ‘label’ has been correctly applied to the relationship. Employers need to ensure that the contract terms are provided on day 1, as this is now mandatory in all cases, and could lead to claims for failure to provide them. Many employers have understandably been preoccupied with the pandemic since the Good Work Plan came into force last April, so it may now be a good time for employers in all sectors to review their employment contracts. Whether you have short-term delivery drivers or casual support from your team, the Banner Jones employment law team can help make sure your firm is fulfilling its duties as an employer.
In the UK there are currently three different types of employment status:
Brits Rally Behind Pubs Left Adrift For A Further 3 Months This week saw the relaunch of the next phase of the #PubsMatter campaign, with thousands of Brits taking to social media to call on the Chancellor, Rishi Sunak to rescue our fragile pubs with an emergency package of support.
“Whilst the roadmap from the Prime Minister gives us all hope for a return to more normal life in the summer, our pubs and the supply chain of businesses that support them cannot hold on until then without a further urgent package of support.
Thousands of Brits have taken to social media to urge Government to further support pubs thousands of social media posts and emails flooding MPs inboxes describing how integral the local pub is to their communities.
“Our sector will be one of the first to bounce back, making it a key part of the economic recovery of our nation and will support employment for the thousands of people who have lost their jobs over the course of the last 12 months.
In December 2020, the #PubsMatter campaign was launched by a coalition of industry partners including the British Institute of Innkeeping (BII), the Campaign for Real Ale (CAMRA), the British Beer and Pub Association (BBPA), the Society of Independent Brewers (SIBA), the Independent Family Brewers of Britain (IFBB) and UKHospitality (UKH), to remind politicians just how important pubs are to local communities across the UK.
“We have also proven that as an industry, we can keep the public safe, with huge amounts of time and money invested in making our pubs Covid-secure. Last summer, 60 million visits a week to hospitality venues without a discernible rise in infection rates showed not only just how safe it was to visit the pub, but how the Great British Pub is at the heart of our communities up and down the UK.
The government's roadmap for reopening leaves our nation’s pubs closed for a further 3 months, and sees small businesses across the country teetering on the edge of collapse with no customers and for the majority, no way to open their doors again until at least 17th May.
reconnect and celebrate the end of lockdown, without further support, our much-loved pubs may not have survived to welcome them back. A spokesperson for the campaign said: “Pubs and breweries across the UK have been amongst the hardest hit businesses in the pandemic, but we also know that they will be the most needed, with the public desperate to get back to those places that allow them to celebrate, commiserate and reconnect with each other once restrictions are lifted.
“The Chancellor holds the fate of the nation’s pubs in his hands as we face a critical turning point. The package of measures must support all businesses, including our traditional wet-led pubs, otherwise a large part of the UK’s heritage will be lost forever.” To find out more and see some highlights from the campaign, visit https://whypubsmatter.org.uk/
The Source Trade Show Will Take Place In June 2021 with NEW Outside Space When friends and family can finally come together once more to
The Source trade show has taken place in Westpoint, Exeter annually for more than 10 years, and will be one of the first trade shows for food and drink in 2021, when it takes place on the 8th– 9th June. Attracting buyers from retail, hospitality and catering, it showcases the best the South West region has to offer, from artisan food & drink to essential goods and services. To meet government rules for numbers allowed at such events, Hale Events, the show’s organisers, are, for the first time, complementing the space in the hall with outside exhibiting space and features. “We are delighted that government regulations will allow this trade show to happen. It will be our first for
more than a year!” says Mike Anderson, MD of Hale Events. “In order to enable plenty of social distancing and comfort for our exhibitors and visitors we are extending this popular trade show. Catering and Show Features will be outside in 2021, alongside a brand-new outside area for exhibitors, which will extend the show and enable more people to take part, and to attend.” Mike continues “We know that suppliers, as well as everyone involved in food retail and hospitality, are looking forward to getting back together to network and find out what is new after a year of isolation. Source can help stimulate this sector, showcase innovation and provide a platform for producers”. Outside space at the Source trade show will be provided for companies who have their own facilities, such as trailer, gazebos, or other structures, as well as for companies who need covered space provided. “We look forward to welcoming the Source trade show back to Westpoint in June. We will be working in collaboration with Hale Events to deliver a safe show which meets with the prevailing government guidelines.” Richard Maunders, Westpoint CEO. For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow the show on Twitter @sourcefooddrink, or visit thesourcetradeshow.co.uk.
Pubs Lose Sales Worth 12 Million Pints and 3.6 Million Meals Due to Second Mother’s Day Lockdown in a Row Issue 48
BBPA highlights ongoing damage lockdown is causing to pubs and communities they serve, reiterates Government must ensure pubs fully reopen on June 21st
The BBPA said it made it all the more important that pubs, following limited outside opening in April and indoors in May, can trade fully from June 21st as stated in the Government’s roadmap for reopening.
The British Beer & Pub Association, the leading trade association representing brewers and pubs, has today revealed that pubs will miss out on 12 million in sales of pints and 3.6 million in sales of meals due to the ongoing restrictions covering this Mother's Day.
The news comes as new research by the think tank Localis revealed that pubs have a vital role to play in the COVID-19 recovery and Government’s own levelling up agenda, but that to do so they must reopen fully by June 21st.
Pubs across the UK will remain closed and unable to serve takeaway beer on Mothering Sunday – which falls on Sunday 14th March this year – because they remain in lockdown until April at the earliest, where they should hopefully reopen outdoors only.
Despite being unable to open and serve their communities at the pub, operators have done all they can to ‘Save Mother’s Day’ and provide the pub experience at home this Sunday.
Pubs were also forced to shut for Mother’s Day in 2020, which fell on 22nd March and shortly after the Prime Minister announced the first UK lockdown on March 16th. It means for the second year in a row, families have not been able to celebrate the occasion in their local with a pub meal. According to the BBPA, this Mother’s Day alone will result in the trade losing out on £83 million worth of sales which would have been crucial to the sectors recovery. More importantly though, it said, was the fact that thousands of communities across the UK were unable to celebrate Mother’s Day with loved ones in their local for the second year in a row.
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if they were offering such a service. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “A pub Sunday Roast on Mother’s Day is one of life's simple pleasures, yet for the second year in a row, families will not be able to celebrate the occasion at their local. “The pub is the place where we connect and spend quality time with one another, so it is a great shame they are not open for Mother’s Day again.
Oakman Inns, which has a number of venues across the Home Counties and Midlands, has launched Oakman At Home - a range of ‘makeaway’ meal boxes for Mother’s Day.
“From a trade perspective, it does mean our pubs will miss out on some much-needed support too. On a typical Mothering Sunday they would expect to sell some 12 million pints and 3.6 million meals. That’s £83 million in trade which they really could do with right now.
Fuller’s, which has a number of pubs across London and the South, has created a Mother’s Day Sunday Roast Box Feast, as part of the ‘Fuller’s At Home’ range. The Box Feast includes all the ingredients and food necessary to prepare a quality roast dinner – the next best thing to having one at the pub.
“As ever, our locals are still doing all they can to serve their communities despite the lockdown, safely. This has seen pubs innovate and create ‘makeaways’, cooking kits and more traditional takeaways. Although it isn’t quite the same as being in the pub, it is the next best thing.
The BBPA also said pubs across the UK were offering takeaway meals and cook-at-home kits to enable Brits to get the Sunday Pub roast experience at home for Mother’s Day. It encouraged people to ask their local
“It is becoming all the more clear that the Government must ensure all our pubs are open and able to trade fully from June 21st as indicated in the roadmap.”
Hospitality Action launches ‘To Hell and Back’ Fundraising Challenge
Hospitality Action has launched the ‘To Hell and Back’ challenge to help raise money for vulnerable hospitality workers. Hospitality Action is asking people to run, cycle or walk as many miles as they can between 10-18 June 2021. In total participants are aiming to cover 30,693 miles to virtually visit four actual hells on earth: towns called Hell in California, Michigan and Norway; and Hell Creek
in Montana. Hospitality Action was launched in 1837 and it aims to offer financial, physical or psychological support services to help people from hospitality get back on their feet. Participants are also encouraged to post snaps of their route and their endeavours to share across social media tagging friends using #HellandBack, @hospaction. To find out more, visit: https://umbali.org/challenge/30-000-miles-to-hell-and-back.
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CLH Digital
Issue 48
What Will a 23% Corporation Tax Rate Mean for the UK?
Article by Company Debt (www.companydebt.com)
Rishi Sunak’s recent budget announcement means Britain’s businesses will face a corporation tax rise of 6% by 2023. The current rate of 19%, the joint-fourth lowest of any OECD economy, will rise to 25%.
19.8bn in extra tax revenue in 2023.
lion more than in January 2020.
This still means the UK has the lowest rate amongst G7 countries.
As the first major business tax hike in decades, we assess what this could mean for the UK economy, and how it will affect businesses.
The UK currently has the highest level of national debt since 1960’s, standing at £2.11 trillion. What Will be the Impact of the Corporation Tax Rise for UK Businesses? Chancellor Sunak reassured British businesses that because the changes won’t come in until 2023, the economy will have had a chance to turn of the corner. He added: ‘And even then, because corporation tax is only charged on profits, any struggling businesses will, by definition, be unaffected. Second, I’m protecting small businesses with profits of £50,000 or less, by creating a Small Profits Rate, maintained at the current rate of 19 percent. “This means around 70 percent of companies – 1.4 million businesses – will be completely unaffected.
CORPORATION TAX INCREASE FACTS Small Profits Rate – Sunak promised a a small profits rate for businesses with less than £50,000 profit who will continue to pay corporation tax at the current 19% rate
HOW MUCH WILL THE GOVERNMENT MAKE FROM THE RISE IN TAXATION? Recently analysis by the FT suggests that each percentage point increase in the corporation tax rate “would raise only £3.3bn — so even a rise of 5 percentage points would raise less than 0.8 per cent of gross domestic product in additional tax receipts.” By this reckoning the approximate sum raised will hover around
HIGHER TAXATION WON’T ASSUAGE £2.11 TRILLION NATIONAL DEBT UK national debt has risen steeply following the financial crisis, with debt soaring as a percentage of GDP. COVID 19 has hit the government coffers hard increasing public sector net debt (excluding public sector banks) by some £316.4 billion in the first 10 months of the 2021. By January 2021 of this year, the government had borrowed £328.6 bil-
Tapered Taxation Rates – A tapered rate will also be introduced for profits above £50,000, so that only businesses with profits of £250,000 or greater will be taxed at the full 25% rate.’ 30% Increase for Some Businesses – The Corporation Tax increase will mean 6p more in every £1, or an increase of over 30% Superdeduction – Sunak’s concept of superdeduction means businesses will be able to reduce their tax bill by 130% if they’re investing into plants and machinery. This means that if a company invests 1 million into equipment, it can deduct 1.3 million from taxable profits.
Councils Slash “Red Tape” To Bring Al Fresco Boost for Pubs and Restaurants The hospitality and licensed on trade has received a boost with communities secretary Robert Jenrick ordering red tape must be cut to make it easier for pubs and restaurants to have tables and chairs in the street or put up marquees in their beer gardens. With outdoor dining and drinking set to recommence on 12 April as part of the government roadmap, Robert Jenrick has called on every council leader to help the hospitality industry in every way possible after a year of compulsory closures due to the pandemic. Writing on Twitter Mr Jenrick said:
https://twitter.com/RobertJenrick/status/1368526262482960387 9can you embed this tweet As businesses seek to reopen some have been hit with bills as they sought planning permission to put up a temporary shelters. In a letter to council leaders Mr Jenrick urged them tow waive planning rules unless there are exceptional circumstances. And in a further boost for pubs, he has also extended the concession for another year until the end of September 2022. Mr Jenrick said he was determined to cut petty bureaucracy to help
the struggling hospitality industry which supports 900,000 jobs. : “I’m determined that we don’t let red tape get in the way of a great British summer. “The planning changes we put in place last year have been a lifeline to many businesses and they’re here to stay for the summer of 2021. He added: “We will be extending pavement licences for a further 12 months, making it easier and cheaper for pubs, restaurants and cafes to continue to make al fresco dining a reality with outside seating, tables and street stalls to serve food and drinks.”
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Issue 48
Hospitality Sector Generally Optimistic For Future Despite COVID-19 Disruption Despite the devastating effects of the COVID-19 pandemic on the industry, hospitality businesses are mostly positive about the future, according to a survey of 141 sector operators by top 25 accountancy firm haysmacintyre. The 2021 haysmacintyre UK Hospitality Snapshot Survey revealed encouraging signs of confidence amongst the sector, even before the Prime Minister set out his roadmap to recovery and extended support measures were announced in the March Budget. Hotel businesses are the most positive about the future, with 83% feeling confident, compared to restaurants who were slightly less optimistic at 53%. Pubs and bars were the least optimistic of the group, with 59% either uncertain or lacking in confidence for their prospects looking forward. The Survey also showed that 69% of businesses believe that trading levels will return to normal either by the end of this year or the first half of next year. However, despite being most confident about the future of their businesses, hotels estimated that their return to normal trading would take longer, in what is perhaps a reflection of the likely slower return of normal tourism and travel. Compared to restaurants, pubs and bars were generally less optimistic about the length of time before a return to normality. The survey also highlighted that: Three quarters of respondents who set up delivery and takeaway services as a result of the pandemic plan to continue to provide this service as restrictions are eased
78% of businesses who have switched to online sales (including DIY meal kits) plan to continue to offer these Pubs and bars led the charge towards new technologies, with nearly half of those surveyed implementing ordering and payment apps as part of social distancing measures; these technologies are here to stay for 95% of hospitality businesses who have adopted them during the pandemic Looking ahead, changes in working patterns, changes in consumer preferences or behaviours and an ongoing adherence to distancing and hygiene measures, were anticipated to be the three most significant impacts arising from the pandemic Gareth Ogden, partner in the hospitality team at haysmacintyre, comments: “The hospitality industry has undeniably been hard hit by the COVID-19 crisis. However, despite the challenges, this Survey reveals that many in the sector remain positive. Even before the Prime Minister’s roadmap to recovery was announced, there were operators looking to the future with optimism, confident that trading will return to normal levels within the next year.” “One of the industry’s greatest strengths has always been its resilience. Now you can add adaptability and ingenuity to that list of strengths. Combined with the announcement in the Budget of extensions to various support measures for the sector, a new recovery loans scheme and hospitality grants, the hope is that this innovation will aid the sector’s transition back to normal trading operations.”
The Graduate Awards 2021 is Launched to Support Chefs as the Hospitality Industry Bounces Back
The Craft Guild of Chefs Graduate Awards was one of the few face-to-face culinary events which took place in 2020 and it is back with a bang for 2021. Feedback from chefs was that this event gave them focus, hope and positivity during the toughest year of their working careers. Chefs aged under 25 are invited to enter the educational award which allows them to develop the skills they learnt in college and hone them, now they are in the workplace. Once again there are two categories – Kitchen and Pastry Award and these will be examined by Russell Bateman and Will Torrent along with a panel of industry experts. At the heats and final exam, chefs will complete a series of challenges to try and make the grade. It includes a paper exam, butchery and fishmongery tasks and the chance to create their own dishes with a mystery basket of ingredients, whilst following a recipe for a dessert. Former Graduate Awards achievers have gone on to compete in a number of prestigious competitions including Young National Chef of the Year and World Skills. It’s also helped chefs to further their culinary careers with this industry-wide recognition on their CVs. After time away from kitchens, and as hospitality prepares to reopen, it is so important that young chefs focus on their culinary skills and look at their future careers. Founder of the Graduate Award, Steve Munkley, is appealing to all senior chefs to encourage their young talent to get involved. The skills and confidence they develop throughout this journey will be valuable to brigades across the UK.
CLH Digital
The pandemic has meant that the Graduate Award programme of events has had to be tweaked and developed for the year ahead. Entries open today until Friday 30th April via a short online entry form. An inspiring online mentoring portal is being created with culinary leaders and suppliers sharing skills videos to help chefs through the process. Finalists will also have access to individual mentoring and peer support via WhatsApp, if required, to help them achieve that all important pass mark of 85%. During the last 17 years, over 80 chefs have achieved the Graduate Award and the Craft Guild of Chefs is hoping to see more names added to that hall of fame later this year. Vice-President of the Craft Guild of Chefs, Steve Munkley said: “The focus for this year is looking at the key industry trends and bringing these into the event. For example, we’ll be exploring food wastage, sustainability and some plant-based options as we know these are all hot topics in kitchens across the UK. It’s important that initiatives like the Graduate Awards tackle these issues and give chefs the opportunity to practise skills as we face several more months of uncertainty. The pandemic has also had an impact on mental health and the Graduate Awards give chefs something to work towards and set their minds to. All the skills they work on will help them when they are back in their kitchens, where they belong.” To enter the Graduate Awards, chefs should complete the entry form before Friday, 30th April 2021 at https://craftguildofchefs.org/competitions/ graduate-awards
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Post Covid Closedown… A Priority Action List 12
CLH Digital
Issue 48
By David Hunter of The Bowden Group
So what I thought we would do this week is to have a memory-jogger … a list of things that we might all just forget to do … Talking about the Corona Virus … have we registered for the provision of on-site testing kits for staff? Are you going to do that? Have we come up with an information sheet detailing for staff how they will get tested? Have we created a communication to tell our customers what antiVirus-spreading precautions we have in place to keep them safe?
SALES 1. Do we have any special activity that is usually advertised … but where we might have suspended that advertising during the closure period … and now we might need to rebook that advertising? 2. Will our EPOS systems need reprogramming in any way … perhaps for the new VAT rate, or perhaps where there are changes on menu items … or price changes made necessary by cost price increases? 3. What sales levels are you going to plan for? How much stock so you need to buy in? How many staff do you need on duty to satisfy demand but not be overstaffed? Do you really expect sales to immediately open at the levels seen before the closure? 4. Are we legally ‘’good to go’’? Consider such things as the Liquor License / Food Hygiene practices and records / Staff Contracts … all updated? You might need to check the expiry date of First Aid Kits … for example.
away with higher pricing levels and customers may have got out of the habit of eating out.
STOCK ON HAND 1. We are going to have to check very carefully that we throw away all outof-date stock … and not JUST in the kitchens. A lot of the Bar stocks may have gone out of date by now too. 2. What do we need to buy in now … and in what quantities … to get going properly?
CLEANING 1. A very through deep-clean will be needed everywhere before it will be safe to reopen the premises. 2. Do the windows need cleaning before we open? 3. Don’t forget to clean the insides and outsides of ALL refrigeration and ovens etc 4. Don’t forget to empty and refill the fryers after giving them a good cleanout. 5. Do the kitchen extraction units need servicing to stay legal?
MAINTENANCE AND HEALTH & SAFETY 1. a. b. c. d. e. f. g. h. i.
It will be worth checking Electrics Drains Fire Alarms Smoke Alarms Fire Exits … and that they are clear Water Supply … cold water … that it runs clean Water Heating … for the taps … that it still gets hot Central Heating System (esp check the temperatures set right now) the bins … you may have suspended collections for example
GROSS PROFIT MARGINS 1. For sure cost prices will have gone up … and the new restrictions on EU imports and exports will have had an effect on cost prices too. 2. Make sure that you re-work the pricing of your menus and bar items and wines. There is a FREE-TO-USE GP% Calculator on our website: www.bowdengroup.co.uk 3. Consider carefully how to pitch your pricing … we may not easily get
2. |Check if there are any Contracts that may have expired and which we forgot to renew … or that we suspended for the closure Such as … Refuse Collection Glass and Plastic recycling Regular maintenance contracts (eg lifts) Regular testing of Fire Extinguishers etc. Gardening
Window cleaning 3. Does the Laundry need to send us a batch of fresh linen? Is the linen in stock fresh enough to use or has it started to smell a bit? 4. Has all operating equipment been checked over, thoroughly cleaned, and tested to check that it still works?
EMPLOYEES Have we decided who is coming back to work, on what dates, and for how many hours? … and have we told them … ? Have we worked out who might be partly Furloughed and partly working? … and have we told them … ? Have we worked out what a rota might look like … an especially in terms of employee numbers on duty at any one time? Is there any formal Training needed before we open? Are there any certificates (eg for First Aiders) that might have expired and need renewing? Are there any courses that were being taken by staff and got interrupted by the Corona Virus? Talking about the Corona Virus … have we registered for the provision of onsite testing kits? Have we come up with an information sheet detailing for staff how they should get tested? Have we created a communication to tell our customers what anti-Virusspreading precautions we have in place to keep them safe?
SUMMARY There is SO much to do before we open for business … so many things to think about. Hopefully this article will help to get the thought process going … and help you to plan your own business’s re-opening. It won’t be easy, and a few things will take time to get right … but you WILL get there. If you want to talk through any aspects of this article or discuss how it affects you and your business, just call me: David Hunter of The Bowden Group, on 07831 407984. You can call me any time, but preferably 09.00 am – 09.00 pm on any day, weekends included. Or just send me a text message asking me to call you.
The Idle Rocks Wins Best Hotel At Trencherman’s Guide Awards young, fresh and relaxing. We wanted to make it a home from home, eliminating formalities and in this way differentiate ourselves from our more traditional competitors. To be able to veer away from the ‘norm’ and to have the hard work and passion of everyone involved recognised is an honour and we cannot wait to welcome guests back this spring.”
The Idle Rocks, situated harbourside in theCornish town of St Mawes, has been awarded the ‘Best Hotel’ in this year’s covetable Trencherman’s Guide Awards 2021. Chaired by Michael Caines MBE, The Trencherman’s Guide Awards were established over six years ago with the aim to recognises hospitality excellence across the South West. The awards have become the one of the South West’s most prestigious culinary recognitions where, traditionally, over 10,000 readers have voted for their favourite restaurant, hotel, pub, chef and more.
Having navigated the waters of Covid-19, owners Karen and David Richards and their passionate team are thrilled to have been given this special acknowledgement. Demonstrating their commitment to their trade, The Idle Rocks provides an uncompromised home-from-home experience for its guest and they are thrilled to be welcoming them back this summer.
Karen Richards, Owner & Designer of The Idle Rocks commented: “We are delighted to have been awarded ‘Best Hotel’ in this year’s Trencherman’s Guide Awards. After what has been an exceptionally difficult year for so many in the hospitality industry, this is a much-welcomed boost to morale for our excellent team, without whom, such an award would not have been possible. When my husband David and I bought the building in 2010, our aim was to create a hotel that was
This accolade is also not the first to grace The Idle Rocks having previously won several other awards including Best Restaurant (Trencherman’s Awards 2018), British Seafood Restaurant of the year (2018) and Best Dine & Stay Experience (2019).
UK Removes EU Cap on Covid Grants for Struggling Businesses The government has tripled the size limit of Covid-19 grants accessible to businesses after being criticized for complying with EU state aid regulations months after the end of the Brexit transition period. The UK was still applying temporary EU measures and was locked out of the £ 4.6 billion emergency coronavirus grant announced in January. Last year, subject to the Brexit transition period, which expired at the end of December, the UK government signed the European Commission’s “Temporary Framework for State Assistance”, with individual companies each granting more than € 4 million. I restricted the receipt. Covid-19 in crisis. The state aid cap on government grants has now been raised to £10.9m, meaning larger hospitality groups will be able to gain access to more support.
Business minster Paul Scully, whose responsibility includes restaurants and pubs, announced the move saying: "We continue to back businesses of all sizes through the pandemic and I'm delighted to see the cap on Covid-19 support grants raised to £10.9m. "Extending our support will help retail and hospitality chains and the thousands of staff they employ. Commenting on the increase, Kate Nicholls, CEO, UKHospitality today said: “The increase in the value of subsidies permitted to businesses is a positive move by Government and will allow more businesses to access the grants that they so desperately need. While this cut-off means that some businesses will continue to miss out on parts of the funding that Government has announced, it is a big step forward and provides certainty for business. This increase must be communicated to local authorities urgently to ensure that funds are paid out. Government could go
further and explore uncapped grants in respect to Covid-19 in line with EU subsidy rules. “The Business Secretary has rightly recognised that these companies are significant employers and that 230,000 people’s jobs were potentially at risk if this emergency funding has not been provided. “Government must now look urgently at the arbitrary £2 million cap imposed on business rates relief in Wednesday’s Budget. This will see many mid-sized businesses facing full rates bills in July, just days after reopening. This limit on support for hard-pressed hospitality businesses is deeply damaging and could threaten the survival of jobs and businesses in the sector, as mid-sized companies are forced to prioritise paying tax over paying wages. We urge Government to take the same pragmatic and sensible approach to rates relief as with subsidies and review their approach on business rates support.”
Brrit British B itish free itish fr f id egg id range liliqui liquid
Issue 48
CLH Digital
Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk
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1-In-3 Customers Will Return While ‘Outdoor Only’ 14
CLH Digital
Issue 48
1-in-3 UK adults say they will visit pubs and restaurants when they reopen with outdoor seating and service only, according to a snap poll by KAM Media.
younger customers will be the first back into our beer gardens and outdoor dining areas. This reflects what we saw last July too when hospitality first re-opened. The weather will obviously have a huge impact too.”
The research found that Generation Z and younger Millennials are least likely to be put off by the prospect of ‘outdoor seating only’ with 43% of 18-34 year olds saying they’ll return, compared with 24% of over 55 year olds.
The research found that a further 26% of UK adults intend to wait for pubs and restaurants to re-open with indoor seating and service before they visit them. And a further 33% said they are not planning on visiting pubs or restaurants at all for the foreseeable future due to Covid-19. This figure was 42% for over 55 year olds.
Katy Moses, MD, KAM Media: “It’s positive that such a large proportion of potential customers are happy to dine and drink outside. I’ve heard examples of incredibly high numbers of bookings where operators are lucky enough to have outdoor space. And it’s not a huge surprise that
still less likely to return to hospitality right away. It is likely that many have also got used to staying at home, helped along by all the fantastic new ‘hospitality at home’ options, operators will not only need to make them feel safe but also remind them what they’ve been missing.” comment Moses. “Overall, UK consumers are considerably less fearful coming out of lockdown 3 compared with lockdown 1. They are however much more frustrated and bored which is a huge opportunity for hospitality to be a saviour in the eyes of its customers and give them something to smile about once lockdown measures lift again.”
“Most of our research throughout the pandemic has pointed to the fact that older customers are being more cautious, for obvious reasons. It seems that despite the vaccination programme, these customers are
How to Cater to the Rising Demand for Vegan, Vegetarian and Flexitarian Dishes
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/
Consumer Spending Fell 13.8 Per Cent in February But Takeaway Spending Grows 16
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Consumer spending fell 13.8 per cent year-on-year in February as lockdown restrictions continued, yet some sectors saw record growth as the first signs of spring lifted the nation’s spirits. In an ongoing lockdown trend, spending on digital subscriptions and takeaways rose 42.6 per cent and 30.0 per cent respectively, as couples celebrated Valentine’s Day with date nights at home and a fifth (20 per cent) enjoyed a takeaway to mark the occasion. Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items grew 5.3 per cent. Boosted by food and drink specialist stores – including butchers, greengrocers, fresh food box and meal-kit services – the category saw record growth of 63.3 per cent, 7.5 per cent higher than reported in January. Supermarket expenditure was up 17.4 per cent overall, with online grocery spend surging 115.2 per cent as many Brits continued to rely on home deliveries for food shopping. Fuel spend, however, declined 30.2 per cent, as travel restrictions and working from home kept commuters off the roads. As much of the high-street remained closed, spending on non-essential items declined 22.1 per cent year-on-year. The hospitality and leisure sector also had another challenging month, with overall spend down 68.9 per cent compared to February 2020. Within this category, pubs
and bars saw a 95.7 per cent decline, while spending at restaurants fell 84.6 per cent. Spending at discount stores was a bright spot however, up 32.3 per cent, as over half (56 per cent) of Brits say they’ve become more careful to seek out value in the purchases they make. With spring approaching, home improvement and DIY spend saw a 10.3 per cent increase as nearly a third (32 per cent) of consumers say they are looking forward to ‘spring cleaning’ and sprucing up their homes. Furthermore, furniture stores saw a smaller year-on-year decline in February than in January (-4.5 per cent, compared to -14.6 per cent). This comes as 35 per cent of those wanting to spend more on spring cleaning say they’re planning to purchase furnishings to redecorate or update a room. Online retailers continued to see strong growth, with online sales accounting for 53.7 per cent of all retail spend in February. Spending at online general retailers, such as online marketplaces and catalogue shops increased 100.0 per cent, while online specialist retailers – including florists and jewellery stores – saw 95.9 per cent growth, as Brits bought presents for Valentine’s Day and lockdown pick-me-ups. Indeed, almost a quarter (23 per cent) said they are more willing to spend on treats for themselves and family compared to last month.
Confidence in household finances held up at 68 per cent, with more than two fifths (42 per cent) of consumers saying they have saved more money than usual since the pandemic began. However, many are already thinking about where to spend their savings, with a fifth (20 per cent) of those who have saved more than normal saying they will take a big holiday with the extra money they have saved and 13 per cent are planning to treat themselves to something nice. Meanwhile, confidence in the wider UK economy rose 4.0 per cent from last month to its highest point in the past 12 months (28 per cent). Raheel Ahmed, Head of Consumer Products, said: “Despite a very challenging environment, it’s inspiring to see many retailers remaining resilient and doing what they can to maximise online sales while physical stores remain closed. In addition, as we all spend more time at home, we’ve seen home subscription services, fresh food boxes and meal-kit services become a popular mainstay of life in lockdown. “The start of Spring, the Government’s roadmap out of lockdown, the vaccine roll-out and the extension to the stamp duty holiday are contributing to a lift in the nation’s spirits. With consumers generally feeling more optimistic, there is a strong indication of a more prosperous period to come as the long-awaited recovery and life after lockdown begins.”
CAMRA Releases A New Season Of The Popular Podcast Pubs. Pints. People. The Campaign for Real Ale has released a third season of its popular podcast Pubs. Pints. People. - which is available to download on Apple Podcast and Spotify. Returning to the airwaves on 2 March, season three features fresh interviews with beer, cider and brewing experts, and archive dives into the campaign’s history. Hosts Clare Phillips, Matt Bundy and Ant Fiorillo will be sitting down with leading figures in the industry such as Pete Brown, James Finch, Kate Mathers and more. The podcast forms part of the organisation’s flourishing Learn & Discover offering, helping beer lovers and pub goers learn more about their favourite drinks and stay connected to the industry they love. It is free to access for members and non-members alike and has proved incredibly popular since its launch in April 2020. The podcast released 27 episodes in its first two seasons, on topics ranging from eco-brewing to 50 years of CAMRA campaigning history and pubs and mental health. Coming up this season includes: • 16 March – a spotlight on London as a beer city, featuring Small Beer and Truman’s Brewery • 30 March – the renaissance of cider, featuring Kate Mathers and Dave Matthews, author of the Good Cider Guide
• 13 April – Community-owned pubs, featuring CAMRA’s Paul Ainsworth and Matt Garrard of the Tollerton Flying Club • 27 April – Real Ale abroad, featuring insights from brewers and real ale lovers in Argentina and Denmark • 11 May – a dive into Small Brewers’ Relief and an exploration of a recent viral petition, featuring Jack Hobday of Anspach & Hobday brewery and Neil Walker from the Society of Independent Brewers (SIBA) • 25 May – Cider – the apple, the orchard, the land, featuring an interview with Tom Oliver and chat between James Finch and Adam Wells. • 8 June – Beer design and labels, featuring Pete Brown (author of Beer by Design from CAMRA Books) and The Epicurian Beer People • 15 June – Home-producing for Dummies! – a look into how to start home-producing, featuring James Finch and Jem Jones from the Henley Mile Brewery CAMRA National Chairman Nik Antona says: “We have been delighted with the response to our podcast since its launch last year and can’t wait to share all new episodes and guests with our audience. “Pubs. Pints. People. has helped us stay connected with our members and beer lovers, particularly during this difficult past year of limited interaction. We couldn’t put it together without the time and expertise of our wonderful team of volunteers and their support interviewing, editing and hosting! “There is a huge range of subjects and interesting material to discuss within the beer, pubs and brewing industry, and we are excited to share nine new episodes over the next few months, with many wonderful guests. Particularly as we are in CAMRA’s 50th anniversary year, it is an exciting time to be discussing new, innovative facets of the industry, the popularity of real ale in different countries, and looking back over our campaign successes and highlights.” To find out more, visit https://camra.org.uk/podcast
If You Want Increase Spend, You Must Retain Cards The hospitality industry has taken a colossal hit during the COVID pandemic. The damage to restaurant, café, pub and bar owners is undisputed, yet those who come through to the other side will still face substantial losses that they will want to recoup. However, there is a silver lining, and soon customers will be flocking when the world gets back to some kind of 'normal'. What can business owners and managers do to maximise profit, increase spending, and reduce losses when they welcome their customers again? There will no doubt be numerous incentives to get diners and revellers out again. There are many nifty ways to reclaim and even increase post-COVID profits from improving footfall to up-selling to offers. Customers will be back in their droves, competing for customers service, the latest dishes and libations, and business will recover in the long term. There is one, innovative and cost-effective on-site solution, that can help immediately. Phil Dixon, a previous advisor to the BII, was adamant that "If you want to increase spend, you must retain cards." A simple solution, and one that could be a quick and easy win, even in light of the pandemic. Paul Eagles, previous Head of Risk Policy and Strategy at VISA confirmed this by his statement, "When using cards, people spend at least 35% more." If cash is out of favour, and with contactless seemingly the safest option, how can retaining payment cards be safe? Contactless may seem like the ideal solution, but it doesn't suit the dine-in experience. It's great on the fly and handy on the run, but it prevents leisurely and enjoyable hospitality experience. One that is sorely missed by customers. The solution is CardsSafe. A system specifically designed to securely retain customer payment cards while the cardholder runs a tab or trials a product or service. The 'behind the bar' technology contains bank cards that enable customers to run a tab—allowing them to freely spend more, in the knowledge that the venue is
treating the system like any other part of the venue by complying with strict guidelines. Other benefits of CardsSafe include the ability to eliminate 'dine & dash' effectively. In a time of financial downturn, these walkouts could become even more disastrous. If the payment card is requested on taking an order and is safely retained in the CardsSafe units, there is no chance for such a risk. CardsSafe is also remarkably affordable at just under £10 per month rental per unit, meaning that up to 10 cards can be stored at once, and multiple units can be added to suit. It not only pays for itself, it helps increase profit levels in the hospitality industry. Furthermore, the CardsSafe system safeguards customers against credit card fraud and identity theft because no one, bar the staff, can access their cards whilst they are stored in the units. Major brands trust CardsSafe in the leisure and hospitality industries, including Young's pubs, Hilton Hotels, dozens of golf courses across the UK and art galleries. Protecting their assets as well as their customers, it is an important asset to these industries. Food and Beverage Operations Manager, Grant Rumbelow from The London Golf Club explains, “CardsSafe has been a welcome addition to the London Golf Club. We utilise the system in our Golf Shop and Spike Bar, and on-course with our Drinks Buggy. With CardsSafe we can safely store customers’ cards whilst they enjoy their round of golf.” Over a period of market research and trial, data has shown that card spend went up 25% on average as customers spent at least 30% more when using the CardsSafe system. The bottom line is when you can welcome customers again, if you want to increase spend and eliminate 'dine & dash', you must retain cards and the best place to store these is in a CardsSafe® unit. For more information on how CardsSafe can help your business, please visit www.cardssafe.com or contact the sales team on 0845 500 1040 or sales@cardssafe.com
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Online Defamation - A Growing Risk For Businesses? 18
CLH Digital
Issue 48
By Jennifer Rhind, Solicitor in the Commercial Litigation Team at Wright Hassall Solicitors (www.wrighthassall.co.uk) HOW A BUSINESS SHOULD REACT Of course, it isn’t particularly nice for any business to have to sit and read through negative online reviews or comments on Facebook and Twitter, but that doesn’t always mean they are defamatory. Due to the pandemic, the last 12 months have been difficult for everyone and this may have caused some people to post harsh statements online. Despite the pressures of the pandemic, defamatory publications remain unacceptable. Many people believe they can express any opinions they want about a business and in fact, one of the defences to a claim in defamation is honest opinion. An individual seeking to use this defence would need to establish the words complained of were a statement of opinion which indicated as such and which an honest person could have held.
At what point does a negative review cross the line and become defamatory? The recent headline news of a law firm’s previous client having to pay them £25,000 in libel damages for a negative online review shows just how serious a bad review can be. Contained within the Defamation Act 2013, the law states that for a statement to be considered defamatory, the publication must have caused, or be likely to cause, serious reputational harm. To be regarded as ‘serious harm’, it is the responsibility of the business to prove that the statement is likely to cause serious financial loss, as their reputation has been significantly damaged.
However, there is a very fine line between statement of fact and statement of opinion, and if the statement is deemed to be fact, then this defence would be unsuccessful. If your business is in the process of reviewing online comments, it’s important to consider what meanings the words are capable of bearing. Just because the words are not defamatory in their natural meaning, does not mean they are clear through innuendo. Although the author of an opinion might not have intended their words to be defamatory, there are various factors that should be considered to determine whether the author has over-elaborated the position and what the reader would consider it to mean.
they are simply repeating something that someone else told them unless they can prove the subject matter of the comment is true. Repeating someone else’s defamatory statement is just as bad as if you had made the defamatory statement yourself. If you have any concerns or suspect a review contains exaggerated opinions, or ones that cannot be justified, with the sole intention of causing your business harm, it might be time to take legal advice.
SOCIAL MEDIA AND REVIEW SITES POSE A RISK The case in the introduction references the law firm Summerfield Browne who sought damages against a client who left a defamatory review on Trustpilot: “A total waste of money, another scam solicitor”. Although the Defendant sought to argue this was his honest opinion, the Court awarded Summerfield Browne damages of £25,000 and costs, plus an injunction banning the Defendant from repeating his allegations. The Court also ordered that Trustpilot should remove the review from its website, although this is likely to be challenged by Trustpilot as they were not involved in the proceedings.
KEEP AN EYE ON ONLINE COMMENTS Whilst all businesses must adapt to the digitally connected world and welcome honest customer feedback, both negative and positive, it’s still important to protect your hard earned reputation, taking the appropriate action if comments cross the line and become defamatory. If someone, even anonymously, has commented on your business and made a statement that you consider to be defamatory, then it’s important to seek legal advice from a specialist, who will help you determine the best course of action to take based on the merits of the case.
Britain’s Licensed Premises Closing At More Than One An Hour As a general rule an individual will not escape liability just by claiming
Nearly 12,000 licensed premises have closed in Britain since December 2019, the new edition of the Market Recovery Monitor from CGA and AlixPartners reveals—an average of around 30 a day and the highest rate on record.
The figures indicate the full toll of COVID-19 and lockdowns on hospitality. While 4,170 new sites have been recorded since December 2019, the loss of 11,894 venues means there have been nearly three closures for every fresh opening—leading to a net loss of 7,724 licensed premises. The number of permanent closures is expected to rise sharply, as the effects of trading restrictions—including a catastrophic drop in trade over the key month of December—take their toll. While the sector now has a roadmap to reopening, research for the Monitor suggests that the freedom to trade outside from mid-April will be of limited benefit. Well under half (43.2%) of England’s pubs, bars and restaurants have an outdoor area of some kind, and while the number is higher among food pubs (78.4%) and community pubs (71.0%), it is far lower on high streets (25.6%) and among casual dining restaurants (11.4%). These numbers set out the full, devastating impact of the pandemic on Britain’s licensed premises,” said Karl Chessell, CGA’s business unit director for hospitality operators and food, EMEA. “The wipeout of Christmas trade was clearly the final blow for many businesses, and the long wait that others now face to open their doors sadly means closures will mount even higher.” The new Market Recovery Monitor from CGA and AlixPartners also reveals that the food-led sector has been hit harder by COVID-19 than the drink-led market, losing 7.6% and 5.5% of total sites respectively. The casual dining sector has contracted by 15.8%—equivalent to more than 1,000 casual dining restaurants, or nearly one in six of the total, shutting their doors since December 2019. But the report also points to resilience in some areas of the market, including bars and cafes. Many city cen-
tres have also proved more durable than expected, with central Sheffield, Liverpool, Edinburgh and Nottingham all losing fewer than 3% of their licensed premises since December 2019, and the London market trimmed by a below-average 6.3%. It provides optimism that major cities may rebound quickly when the hospitality sector is able to trade again. There is huge pent-up demand for hospitality among consumers, and it is encouraging to see signs of resilience in the sector,” said Karl Chessell. “Pubs have proved more durable than restaurants in recent months, and outside service will give many of them a useful kickstart if the sun shines. Amid all the closures, it’s also encouraging to see a steady flow of new entrants to the market. We remain very confident about the longterm future of the sector, but unfortunately there is more pain to come first.”
AlixPartners managing director Graeme Smith said: “While the Prime Minister says the country is on a one-way road to freedom, the hospitality sector still faces months of subjugation. Businesses have spent almost an entire year closed or operating under the most severe restrictions, and the Government’s roadmap to reopening does very little to ease their pain in the near-term. While permitting businesses to trade outdoors from mid-April will clearly benefit some segments of the market, a significant proportion of operators, even some of those with outdoor space, will not find it a viable option. For many businesses, it will not be until mid-June, when restrictions are more fully lifted, that they will be able to trade on a profitable basis. “The rapid acceleration in site closures since the start of the year demonstrates just how brutal the situation is. Businesses are burning through cash at an alarming rate as costs stack up, and within the sector there is despair as to why hospitality is at the back of the queue when it comes to reopening. The Budget is absolutely crucial to the future survival of thousands of sector businesses; a substantial package of financial support is needed to prevent greater numbers of closures across this year and beyond.”
FSA Encourages Young People To ‘Speak Up For Allergies’ The Food Standards Agency has launched a campaign advising young adults to speak up about their food allergies every time they order a takeaway. Research shows that children and young people are at a higher risk of experiencing food allergy reactions. And while many are confident about managing their food allergy in general, they are less likely to tell a café or restaurant about their allergy, particularly if they have eaten a meal from the same place before. Rebecca Sudworth, Director of Policy at the Food Standards Agency said: ‘Our research has revealed that young people are eating takeaways more often than before lockdown. With eating-in being the new eating out, it is vital that young people with food allergies and their friends remember to speak to the restaurant every time they make an order. Even if it’s a meal they’ve eaten before, because ingredients, recipes and staff can change.
‘If you, or your friends or family have a food allergy, it’s important to never be complacent. That’s why we’re reminding people to be allergy aware and remember to ask, even when ordering the usual.’ The FSA is also advising young people not to only rely on allergen information provided online or through in-app messaging services. Instead, they should call the food business directly to make sure their food allergy is fully understood by the person taking the order. The FSA is working with influencers across Instagram and TikTok who will promote #SpeakUpForAllergies to their followers. The campaign also has support from delivery platforms such as Just Eat and Uber Eats. There is more information on Speak Up For Allergies and advice for teenagers and young adults with a food allergy on the FSA website.
Cleaning, Hygiene and Infection Control Issue 48
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Give Patrons Peace of Mind with an Air Purifier 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 during this unprecedented time, and the results demon-
strate a clear trend for increased confidence in hospitality venues such as hotels and restaurants with an air purifier. The results showed: • 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
Sundeala SD Safety Screens and Sundeala Safe Push Door Plates Sundeala have been manufacturing in the UK since 1898 and we are now proud to offer a wide range of products to help you create physical partitions and keep environments hygienic and safe. Our Sundeala FR Safe Push Door Plates are 100% coronavirus free in 5 minutes and are designed to be attached to doors with no-screw fixings making them easy to remove after use. Safe Push Door Plates require no cleaning and are fantastic for reducing the spread of viruses from high touch door surfaces. Available in 7 subtle shades, we can create bespoke sizes to fit any door and supply each pack of Door Plates with adhesive tabs to ensure easy installation. Our Sundeala SD Safety Screen is an environmentally friendly safety screen, perfect for encouraging social distancing in high foot fall environments to help prevent viral spread via droplets or aerosolisation. Sundeala SD Safety Screens are made from 100% recycled paper fibres and are highly porous as well as being extremely durable and robust. They are a practical, environmentally friendly way to assist with social distancing and can be pinned with informational and/or decorative
posters, signs and paper. Many products in our Covid Compliance range including Safe Push Door Panels and SD Safety Screens are made using our Sundeala FR Board. After undergoing ISO 17025 compliant laboratory testing we are delighted to reveal that our Sundeala FR Board (used extensively in circulation spaces, corridors and other high-footfall areas) is shown to be 100% safe from viral transmission from contact with the surface and 100% coronavirus free throughout after 5 minutes of infection, making it completely safe to touch, cut, sand and recycle. Sundeala FR Board is manufactured in the UK from UK waste materials. There are no imported carbon emissions and our process is zero waste with any 'seconds' or offcuts going directly back into the machine. We do not use any VOCs during the manufacturing process so there are no harmful chemicals that might leech into the air. Sundeala notice boards protect the environment outside while improving the environment inside. Along with being 100% recycled and 100% recyclable in the UK, our FR board is fire rated to BS EN 1350101 Class B meaning it is inherently fire retardant, unbeatably durable and proudly British. For any more information or to find out how we can safeguard your spaces, contact our sales team on 01453 708689 / enquiries@sundeala.co.uk
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 48
Hand Sanitising at Work Occupational dermatitis has been steadily on the rise in the UK for the past few years, with cooks and chefs being the third highest occupation that is at risk (HSE). Frequent use of hand sanitising gels, which contain alcohol, will only exacerbate the problem, as alcohol destroys the natural oils that protect our skin. There is an army of lawyers out there eager to represent victims’ claims against their employer. What can you do to help avoid this problem? Firstly ensure that a member of the management team is trained to spot the hazards that cause different kinds of dermatitis in the workplace and build it into your health & Safety policy, and then you
are not at fault for ignoring the dangers. Secondly, you can replace alcoholbased sanitising gels with alcohol-free alternatives. They are kinder to your skin, and in many cases provide longer lasting protection than alcohol-based gel. Physicool supplies eXtremeProtect organic hand sanitising balm, containing a natural biocide that kills 99.999% of germs, fungi and viruses. This can be supplied in 100ml bottles, or in bulk to fill hand pump dispenser stations. Both new products are available at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.
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Sanozone. The Easy Way To Sanitise Your Indoor Spaces SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel. Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed. SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout. The SANOZONE range of
machines use Ozone (O3) technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements. The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved. For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net
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Cleaning, Hygiene and Infection Control Issue 48
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 48
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
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Digital Contact Data Registration The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers.
The app offers the following advantages: • Saving time in service, less effort and full focus on the guests
Catering packs are available now at www.physicool.co.uk, and selected stockists. Or by calling 020 7101 1977 to speak to the sales team.
• Simple logistics through digital accessibility
Digital Contact Data Registration:
• Drastic reduction of the bureaucratic effort
German Company Launches App For Registering Visitor Data In Compliance With Data Protection Laws The German company Heidler GmbH has developed the app "CoReady" to allow customers to visit restaurants, hairdressing salons and all other companies, which are legally required to take customers’ personal details due to Corona. Visitors can register online and only store the data required by law. The app is free for all guests and customers. The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum
retention period has expired, the data is automatically deleted. The app offers the following advantages: -
Saving time in service, less effort and full focus on the guests Simple logistics through digital accessibility Drastic reduction of the bureaucratic effort - Increase of customer satisfaction More information and footage here: www.coready.de Contact: Lukas Zobel Phone: +49 6128 - 21054 - 35 E-Mail: l.zobel@heidler.de Heidler GmbH General phone: +49 6128 - 21054 - 0
Germgard from Fireco James Wheeler, Chief Commercial Officer at Fireco says, “Our customers require visual, physical products as evidence in promoting their return to work strategy to their workforce. Germgard meets those requirements, ensuring best practice, encouraging occupants to self-police when moving around the building.” Germgard helps businesses reopen safely As lockdown restrictions started lifting in July, businesses had to plan their back to work strategy in line with the Government’s Health & Safety Executive COVID-19 Risk Assessment guidelines.
With the outbreak of COVID-19, good hygiene practice has become more important than ever before. Fireco has recently released its newest innovation, Germgard, a smart sanitiser combined with digital signage. Germgard has been designed to promote awareness of the importance of hand sanitisation to all building users. It can also be tailored to suit individual business needs, helping as a building management tool. Some examples of potential messaging includes instructing users to follow your one-way system or putting on a mask before entering. Germgard is a smart sanitising station which monitors people passing through your chosen doorways. A PIR sensor will detect someone approaching and a screen will show your personalised message. Germgard can also be combined with a range of door systems so that the use of hand sanitiser is a requirement before gaining entry. Integration options include electronic door locks, automatic doors, and access control systems.
Staff and members are detected when entering the building, they are presented with a digital display asking them to sanitise their hands. Castle Snooker & Sports Bar chose to connect their Germgard system with their electronic door lock, meaning that the door will only unlock for people who have used the sanitiser unit. This reduces the possibility of human error when controlling the transfer of germs. “Germgard has played a vital role in making our COVID Secure Strategy strikingly obvious to our customers. We wanted to ease anxiety and make sure our members feel safe when returning to the new normal.” “I would recommend Fireco. They have helped us to reopen our business safely.” Fireco manufactures wireless fire door closers and retainers, notification systems, disability aid products and hygiene equipment, all designed to provide simple solutions to a range of needs: fire safety, compliance, access, ventilation and hygiene. For more information about Germgard or how Fireco solutions can assist with COVID-secure strategies, visit www.fireco.uk or call the Fireco team today 01273 320650.
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• Increase of customer satisfaction The one-time registration ensures a quick data collection in all participating companies. The data is automatically encrypted and stored in a database in compliance with GDPR. Upon entering the restaurant or shop the issued QR code has to be scanned by the respective guest. Additionally, menus, price lists and the shop's website can be stored in the app. The fast dispatch of the data to the health authorities in case of a corona infection is guaranteed. After the minimum retention period has expired, the data is automatically deleted.
Heidler GmbH
www.heidler.de +49 6128 - 21054 - 0
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Cleaning, Hygiene and Infection Control Issue 48
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 48
CLH Digital
How Throwing Out Old Rules and Trying New Tech is a Recipe for Re-opening Success USE YOUR VENUE AS A MOUTHPIECE FOR SAFETY Make your venue work hard for you on the safety front so that your staff aren’t the only mouthpiece for compliance. Reduce opportunities for negative interactions by using the space to your advantage, adding physical enhancements that make it easy for patrons to do the right thing.
Dan Joyce, General Manager EMEA of SafetyCulture, explains how upending a longstanding cornerstone of hospitality can help the industry get safely back to business. After being in limbo for the last few months, businesses finally have a roadmap to reopening. In seven weeks, the hospitality industry will partially reopen and welcome back customers. But business as usual will not be an option — unlike lockdowns, risk doesn’t have an expiry date. New research has revealed that making pubs and bars COVID-safe is very difficult to do effectively, and despite the UK’s successful rollout of the COVID-19 vaccine, it’s evident that hospitality businesses need to keep safety their number one priority. Doing so involves upending a longstanding cornerstone of hospitality — in this new world, the customer is not always right. One of the biggest challenges for businesses right now is the steep rise in complacency, from both customers and weary staff. Customer reluctance to comply with pandemic protocols like mask-wearing and social distancing compound the difficulties businesses already face with a series of evolving government guidelines. As the eyes and ears on the ground, staff members are best placed to implement such safety practices. But it also increases their exposure to potentially negative interactions and high-pressure situations with customers. Building positive customer rapport is a new ballgame. Now is the time to consider what new training your staff need to do their best work. As guidelines continue to shift retraining staff will become a key part of business. Consider introducing new safety training methods that lean into ways people are consuming media, such as mobile-first platforms that feature smaller chunks of information. When repeated often, these micro-lessons can help ingrain practices in memory. Technology can go a long way towards improving employees and customers' experience. The right tools can act as a buffer and a boon for employees — making sure every detail and element of risk is accounted for in business operations while easing daily stressors and empowering them to speak up.
Details like displaying real-time safety checks, signage, sanitiser stations, and easily navigable layouts, allow your venue to become a safety signal. This frees up staff to focus on elevating the consumer experience in other ways — rather than their first interaction with customers being purely instructive. However, multiple lockdowns and COVID-19 strains later, we can expect customers to be even more weary and hesitant when businesses reopen this spring.
FIGHT PROCESS FATIGUE BY MAKING PROCESSES FRICTIONLESS Fight process fatigue by making ways of working simple when it comes to COVID-safe protocols. This means eliminating unnecessary red tape and breaking down information into manageable chunks that people can act on. Simple checklists, repeated often, can be the most effective method for keeping on top of evolving compliance measures. Having easy-to-use technology that empowers staff can go a long way towards improving their effectiveness in carrying out safety protocols. By equipping staff with the tools and autonomy to drive in-store initiatives forward, can help make COVID-safe practices easier to follow and maintain. Tech can do some of the heavy lifting for hospitality workers. Consider platforms which have functions to collect on the ground data and report issues to help bolster your venue's immunity to risk. It’s time to stop thinking of safety as simply a box to tick internally. In this new world, there are new rules. ‘The customer is always right’ takes a backseat and safety has right of way as a value proposition. Hospitality businesses that are transparent and consistent in their hygiene measures will gain the loyalty and trust of their customers. Now is the time to kick into high gear and tap into technology that shapes a culture where everyone — from staff members to diners — is empowered to act. For more on how to reopen safely this spring, view SafetyCulture's COVID-19 Resource Hub with free digitised COVID-19 guidance from governments and leading industry bodies. SafetyCulture partners with a number of hospitality trade bodies including the Brewing, Food and Beverage Industry Association (BFBI) and British Beer and Pub Association (BBPA) to deliver tailored industry-approved guidance for their members. *Methodology: All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 2065 adults. Fieldwork was undertaken between 1st - 2nd July 2020. The survey was carried out online. The figures have been weighted and are representative of all GB adults (aged 18+).
ConnectSmart from QSR
Future-Proof Y Future-Proof Your our Oper ations with an Operations In tegrated Pla tform Integrated Platform
®
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.
GUEST M MANAGEMENT ANAGEMENT OFF-PREMISE TECHNOL TECHNOLOGY OGY PREDIC TIVE ANALYTICS ANAL LYTICS 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
KITCHEN KITCHEN AUT AUTOMATION OMATION
experience. “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 your restaurant? do for your Learn more more at:
www www.qsrautomations.com/overview .qsrautomations.com/overview
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Hospitality Technology and Software
Issue 48
Invest in the Right POS Solutions to Get You Through Reopening and Beyond The COVID-19 pandemic has seen hospitality ventures in particular desperately searching for simple solutions easy to implement with the impending time crunch to address a set of stringent guidelines introduced by the Government. Keen to abide by social distancing rules, business owners are looking for ways to give their customers the peace of mind to continue purchase from their stores in-person and out with many turning to new tech to keep their businesses afloat. Adopting a bespoke point-of-sale system (POS) is becoming an increasingly popular choice in light of their offering; features to boost performance through faster transactions, expansive data collection and live stock count – an especially useful component to address and respond to unexpected spikes and drops in demand during an unpredictable climate. Opting for a click & collect service like Goodeats offered by Goodtill has been the per-
fect example of innovation in the hospitality industry as an answer to COVID-security and beyond with its pivoting feature enabling table ordering solutions when dining-in becomes an option once again. Today, a POS system integrated with a click & collect service has become an essential and is no longer limited to giant retailers but accessible to smaller ventures to help diversify revenue streams. Access to these kinds of value-add services promotes customer loyalty even in trying times. Many of these systems were initially deemed as temporary solutions to stay in business during the COVID-crises, but the staggering uptake in interest and usage of POS solutions are altering the hospitality sector from the ground up. We now see such software playing a key role within the service industry, providing establishments a stronger offering over their competitors. Businesses that have acquired a click & collect service are wellplaced to satisfy potential future restrictions when partnered with contactless payment and pickup alongside a dedicated POS software introducing affordable automation to business operations. See the advert on the facing page for details.
The Welsh Fintech Aiming To Save The Hospitality Sector £8bn A Year 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. 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. 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 cashless 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 visit www.yoello.com or speak to the sales team: sales@yoello.com / 07764 86 4840
Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic. Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service. Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas. Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit 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.
Sun. Shade. Shelter.
OUTDOOR LIVING PODTM - CONDUIT CLUB - MAYFAIR |
ALL WEA WEATHER ATHER A THER | TERRACE COVERINGS Waterproof fabric or aluminium louver ed rroofs oofs Waterproof louvered Effortless control Ef fortless motorised rremote emote contr ol operation force)* Wind rresistant esistant upto Beaufort 12 (hurricane for ce)* infra-red Optional LED lighting & infra-r ed heating 5 year guarantee for peace of mind Make the most of your outdoor space with our innovative retractable retractable awnings and aluminium pergolas that provide shelter,, provide flexible shade and shelter alfresco experience come sun, wind, rain allowing your clients to enjoy the alfresco snow. or even snow.
t 0344 800 1947 e info@cbsolarshading.co.uk w cbsolarshading.co.uk/commer cbsolarshading.co.uk/commercial cial *Wind resistance resistance based on our louver louvered ed rroof oof Outdoor Living PodsTM
CUBA PATIO AWNING - THE OAKSMERE - SUFFOLK |
Outdoor Spaces
Issue 48
CLH Digital
Seating with Wider Appeal from ILF Hospitality has now got the Green light last to re-open outdoors from the 12th April. Will you be ready and able to cope with the rush? Will your Café, Restaurant, bar have the right outdoor ambience and comfort to stand out from the rest and make your customers want to come back?
Never fear, ILF Ltd. have the solution with a comprehensive selection of outdoor chairs and tables in many finishes and colours which we are able to supply quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use. Whatever your outdoor furniture needs might be we at ILF are here to help. Why not contact us on 01293 783783 or send an email to:- terry.kirk@ilfchairs.com
Broadview Help Dorset Restaurant Create Al-fresco Dining Area
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
Making the most of your outdoor areas with Tempus solutions The Manhat tan P ergola fr om T empuss is a simple and cost effective ay of Manhattan Pergola from Tempus effective w way e xtending the comf or t of your your indoor spaces int o yyour our outdoor patios extending comfort into patios..
from as little as
£1,40 0
• A vailable with or without rretractable etractable sides ffor or wind shielding Available • Quic k and eas y tto o use louv ered rroof oof kkeeps eeps out the rrain ain and lets in the sunshine Quick easy louvered • Lighting and heating pac ks mak e the shelt ered spaces usab le all yyear ear rround ound – what ever the w eather packs make sheltered usable whatever weather • F ull ffitting itting ser vice a vailable thr ough pr oduct tr ained Contract Contract F urniture Gr oup installation eam Full service available through product trained Furniture Group installation tteam A wide range of complementar y outdoor heating, lighting and fur niture is available to view on our website. complementary furniture
Never knowingly beaten on price! Contract tract House, Little T ennis eet South, Nottingham NG2 4EU Tennis e Str Street
FOLLOW FOLL OW W US
0115 965 9030 info@contractfurniture.co.uk 0115 info@contractfurniturre.co.uk www.contractfurniture.co.uk www .contractfurniture.co.uk
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Issue 48
Outdoor Spaces
Café Culture - Pavement Profit
We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.
made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz
We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom
CambridgeStyle Canopies 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
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:
Design and Refit
Issue 48
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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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Design and Refit
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.
providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.
ENHANCING OUTDOOR SPACES
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.
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,
DIGITAL MENUBOARDS & DIGITAL SIGNAGE
T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org
Design and Refit
Issue 48
CLH Digital
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.
Compact Comfort with Tub Chairs and Small Sofas When creating a convivial space for people to eat, drink and be merry in your bar or café, comfort is key. However, making the most of the floorspace available is also an important consideration, particularly when social distancing rules still need to be adhered to. Tub chairs and small sofas are the perfect solution as they are stylish and comfortable but won’t overwhelm your space. Trent Furniture supply a wide variety of tub chairs cleverly designed to provide the comfort of a traditional armchair, whilst taking up significantly less room. The Portobello Tub Chair in
brown faux leather or chic Autumn or Cappuccino upholstery is a perennially popular choice. Alternatively, the Geneva Tub Chair and Kansas Tub Chair draw on vintage design for a cool and contemporary look. Trent’s durable and versatile small sofas pair beautifully with our great range of tub chairs. The Cuban Brown Faux Leather Two Seater Sofa delivers in the style stakes and is perfectly in proportion with our chic tub chairs. To find out more about Trent Furniture’s great-value range of compact furniture including tub chairs starting at just £64.90, please visit www.trentfurniture.co.uk or call 0116 2864 911.
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Issue 48
Design and Refit
GLOBAL ART For Your Refurbishment
With over 35 years of experience, Global Art Gallery offers artworks by a number of diverse artists and pieces from selected private collections from around the world.
p
p
You won't find lots of prints in expensive frames at Global just lots of original art at realistic prices.
Further information is available from James Hartey on 07894 555107 or www.globalartinternational.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Add High Quality Art to Your Business with Global
When considering the refurbishment or presentation of your venue it may be a wise move to look at some pieces of quality art to give a feeling of class and prestige to your business image. Hotels, offices, restaurants and pubs can benefit aesthetically and financially from investing in quality original art which is both unique and profitable. GLOBAL ART Acquisitions and Investments Ltd are based above the Antiques centre at the Bridge House Longham BH22 9AN. We have an extensive selection of unique art available for the discerning client with prestigious premises and customers. GLOBAL ART is also the home of
the world’s number 1 reformed art forger BILLY MUMFORD’S collection. Billy put £6 Million pounds worth of forgeries through the major auction houses of the world before spending 2 years at her Majesty’s pleasure in Brixton and Ford prisons. Art is now the number 1 financial asset and retains it’s value better than other asset classes so that you can appreciate your art as your art appreciates. Take time to come over and visit us Thursday to Sunday 10 till 4 and see what a fantastic selection of works we can offer, you won’t be disappointed or Telephone James Hartey on 07894555107 or visit www.globalartinternational.co.uk
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
Design and Refit AMEREX Kitchen Protection ®
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.
CardsSafe - Protecting Assets ®
The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! • CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per
month + a one off admin charge. • CardsSafe® ensures peace of mind and protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com, Phone: 0845 500 1040 Email: sales@cardssafe.com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Issue 48
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Issue 48
Design and Refit
Drakes Bar Furniture - UK Bar Furniture Supplier
We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating generates a great flow for customers and
staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.
Sims - The First Port Of Call For Banquette Seating
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.
Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com
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Contract Furniture Group to Continue Service During Lockdown at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or replace décor while you can’t trade; and to support this they are looking at putting finance packages together to spread the investment. Contract Furniture Group have stated that will still be at the service of customers throughout the current lockdown.Their sales, manufacturing and logistics teams will all be taking every precaution necessary to reduce and eliminate any risk or spreading Covid, but at the same time they will be working hard to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling
If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit www.contractfurniture.co.uk
Euroservice Trolley Manufacturers Celebrating 40 years of experience in the sale and manufacture of wooden trolleys for the catering trade, Euroservice trolley manufacturers have now acquired a worldwide reputation and still offer an extensive /comprehensive range of top quality wooden trolleys manufactured in the UK. Top quality is a priority in the production of all of our products and Euroservice are specialists in the manufacture of sturdy and beautiful looking trolleys which will grace any environment from the small privately owned restaurant to the splendid 3 to 5 star hotels, resorts and Residential homes.
Euroservice’s excellence in the manufacture of wooden trolleys is backed by a personal, efficient and friendly service second to none. We are always busy researching the needs of the market and launch new ranges according to market demands. Whatever your needs you can be assured that Euroservice can cater for them and we look forward to your call. Freephone: 0800 917 7943 www.euroservice-uk.com
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sales@euroservice-uk.com
Freephone: 0800 917 7943 www.euroservice-uk.com sales@euroservice-uk.com
Manufactured in the UK
B351N
CHC01
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CHM01L
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CELEBRATING 40 YEARS IN THE TROLLEY WORLD 10% discount with the code 40TC
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Products and Services Hoshizaki Launches Mobile, Herald Adds More To The Mix 40
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Self-Serve ‘Beer Station’
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.
to connect directly to a standard keg kept at room temperature, so even businesses with limited facilities are able to add freshly poured, chilled pints to their menus. Lockable casters make the Beer Station easy to move and secure once it is in position.
Hoshizaki, the world’s leading refrigeration and ice machine manufacturer, is delighted to announce the launch of a mobile, self-serve ‘Beer Station’ which has been developed in conjunction with Victor Manufacturing. The innovative ‘Beer Station’ incorporates Hoshizaki’s new automatic beer dispenser - the BeerMatic Dual Tap DBF-AS65WE – which automatically pours the perfect pint at the push of a button, after payment has been made through an inbuilt system. The unit also includes storage space for a beer keg, CO cylinder and glasses, all in one secure, self-contained mobile unit. Constructed from durable 430 grade stainless steel, the powder coated Beer Station is clad with inset stainless steel panels which can have either a vinyl wrap on the outer face or a magnetic wrap which will allow for the branding or theme to be changed periodically. Lockable hinged doors allow access for servicing of the BeerMatic Dual Tap at the rear of the unit, and for changing empty beer kegs at the lower front of the ‘Beer Station’. As the BeerMatic Dual Tap beer dispenser has an internal chilling system you simply have
As Simon Frost, Director UK & Ireland, Hoshizaki UK explains: “We have already received significant interest in the mobile, self-serve ‘Beer Station’ from a wide variety of operators including professional sports clubs and leisure venues who recognise the convenience and staff cost savings this innovative solution offers. “The ‘Beer Station’ can incorporate a variety of payment systems including Contactless, ApplePay or Credit Cards and couldn’t be easier for customers to use – they simply pay for their drink, place their glass in the holder and press a button. Then a perfectly poured pint or half pint is ready in just 15 seconds.” Reflecting on the project to develop the Beer Station with Hoshizaki, Steven McGarvie, UK Sales & Marketing Director, Victor Manufacturing said: “Our industry has had to adapt to changes over the past year. One of the positive things I have seen develop is the unity and willingness of likeminded manufactures to work together on projects where both companies strengths can be fully utilised. With a little team work, we quickly realised that wonderful things can be achieved through collaboration, as is the case with our partnership with Hoshizaki on the Beer Station concept.” For more information on the Beer Station or the BeerMatic Dual Tap, please see www.hoshizaki-europe.com or call 01322 616 900.
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 nonsoya, 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, glutenfree, 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. www.simpleasplantbased.co.uk
JURA - Speciality Coffee For lovers of speciality coffee, the updated WE8 automatic coffee machine is now even more perfect. The WE8 now prepares twelve different specialities at the touch of a button. It now offers macchiato, espresso doppio, special coffees and hot water for green tea at the touch of a button. The new fine foam frother is made from the highest quality materials and has a stunning look and feel. Specially designed for the preparation of speciality coffees with milk foam, it makes cappuccino and other beverages with the very best fine textured foam every time. Recommended maximum daily output 40 cups per day. The GIGA X3c / X3 G2 allows JURA to impressively demonstrate Swiss
innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. Coupled with top performance in every respect, this results in a high tech automatic coffee machine that is ideally tailored to the requirements of hotel breakfasts, restaurants, bars and seminar / conference venues. Recommended maximum daily output 150 cups per day. Photos WE8 in chrome, GIGA X3 in aluminium. Visit uk.jura.com or email sales.uk@jura.com for further information..
is expecting sales to increase going into 2021. Other new products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.
The products consist of 8 oz, 12 oz and 16 oz kraft and white, lined, paper soup cups with lids; small, medium and large paper, recyclable chicken boxes; and 8 oz, 10 oz, 12 oz, 16 oz and 20 oz PET smoothie cups with flat, domed or domed with hole for a straw lids. Competitively priced, all three lines have already earned themselves a loyal customer base and Herald
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-
Visit www,teapy.co.uk or see the advert on page 17.
Proper By SCT
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.
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
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.
Super Quick, Free Range, Super Easy Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton! Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.
Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk See the advert on page 13.
Property and Professional
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Seek Professional Guidance When Drafting Heads of Terms By Karen Mason, a highly experienced commercial property lawyer and co-founder of Newmanor Law (www.newmanor.com) a specialist real estate law firm.
With businesses set to return to workplaces in the coming months, many occupiers will be looking to renegotiate lease terms or agree new leases to redefine their situation, with remote working forming part of the working week.
Whilst space utilisation may lead some to downsize, others may be looking to acquire bigger offices to space their people apart or split the workforce across different locations. Ultimately, this will mean new arrangements, requiring Heads of Terms to tie down what is being agreed, with the need to secure a good longterm deal critical for businesses in the post-pandemic era. Providing a written record of the main terms of a deal, Heads of Terms have traditionally been resolved before involving solicitors, which can cause delays later on. Heads of Terms should provide the framework for the deal and determine how it should be executed.
EARLY ADVICE WILL SAVE PROBLEMS LATER When Heads of Terms are drafted without advice from an experienced real estate lawyer, lack of detail may result in a long list of questions to answer before a deal is agreed. This, unfortunately, can lead to significant time wasted during negotiations. Heads of Terms usually include points such as the price of the deal, identities of the parties involved, purpose of the contract, terms of the contract/transition, confidentiality agreements and any protection for the
parties should the transaction be cancelled.
Vitally, these Heads of Terms must be drafted in a way that is not legally binding, as the detailed provisions will be included in the contract documentation. The phrase ‘subject to contract’ will help ensure this is the case, but usually, the actions of the parties after the Heads of Terms are drawn up, will have as much impact on whether they are legally binding than the words themselves. If, for example, the parties start to deliver the obligations set out in the Heads of Terms before a legally binding contract has been finalised, then the very act of doing so may be taken as an indication that these obligations are accepted as being legally binding.
For a lease agreement, these provisions might include: • Details of the property itself, the address, whether it’s freehold or leasehold and whether the transaction deals with lease of the whole or part of the property. • The details of any professional advisers working for the parties, such as solicitors, accountants, agents etc. • The parties involved in the transaction, including any guarantor required, with names, contact details and whether the property is being let to a limited company or an individual. • The length of any proposed lease term. • The level of any security of tenure being proposed, particularly whether any lease will be covered by the Landlord and Tenant Act 1954. • Whether any lease will include a Break Clause and, if so, whether there will be conditions to trigger it. • If rent is being paid, the Heads of Terms will itemise the amount, the frequency and method of payment.
• The frequency of any rent reviews, and the method of review. • The length of any rent- free period while the tenant is fitting out the property prior to formal occupation, • The amount (if any) of any other incentives to take the lease • Whether a rent deposit is payable and if so, how much and when it will be reimbursed. • Who is responsible for paying building insurance and if it is included as part of the rent. • What purpose the property can be used for and whether the tenant can change that use in future. • Whether the tenant is allowed to sublet the property or assign the lease to a third-party. • Whether each party is responsible for their own costs, or if one has agreed to meet the costs of all parties. • Whether the tenant is permitted to carry out alterations. • A timescale detailing how long the transaction is expected to take. • Adding a target completion date may also help to stop further negotiations becoming protracted.
NOT BINDING BUT AN INVALUABLE GUIDE Once agreed, the Heads of Terms will act as a guide and benchmark for progress measurement. As details of the negotiation emerge, they can be changed accordingly, but these should be reflected in the documentation itself. Heads of Terms will become increasingly important in commercial property deals, as they provide the framework for efficient and successful deal execution. It is important to understand the benefits of engaging specialist legal advisers at the outset, who recognise Heads of Terms should be all about preparing for efficient deal execution and success.
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
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