CLH Digital - Issue #52

Issue 52

Legal Case to Reopen Hospitality is Fast-Tracked Through The High Court www.CLHNews.co.uk

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A judge has ruled that the legal action seeking to reopen indoor hospitality at the same time as non-essential retail will be fast-tracked through the courts after the government attempted to argue against a fast resolution of the case.

The legal action has been brought by Sacha Lord, night-time economy adviser for Greater Manchester, and Punch Taverns founder Hugh Osmond to try to force the early opening of hospitality venues, and this week (Tuesday 6 April) the government was ordered to the High Court to justify why it is permitting the opening of non-essential shops before pubs and restaurants on April 12.

roadmap out of lockdown demonstrates "discrimination and unsubstantiated beliefs, rather than facts, science and evidence".

Mr Lord said: "The government has continuously failed to introduce any new evidence as to why indoor hospitality cannot open on 12 April alongside nonessential retail, or any justification for their prioritisation of retail over hospitality."

Mr Lord and Mr Osmond both said that an estimated 60% of hospitality venues do not have outdoor space so cannot open on 12 April, when outdoor hospitality can open, and that many "will cease trading as a result".

They claim the decision to not reopen indoor hospitality in Step Two of the

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CLH Digital

Editor's Viewpoint

Issue 52

Welcome to the latest issue of CLH DIGITAL Who would have thought a mere 13 months ago that going to a pub would really have been such a “big deal”?

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

After the most tumultuous period in living memory the sector welcomes a staged reopening.

EDITOR

Peter Adams

Whilst we should very reluctantly be “grateful for small mercies” I am hoping that common sense in the court will prevail and I wish Sacha Lord, night-time economy adviser for Greater Manchester, and Punch Taverns founder Hugh Osmond, every success in the forthcoming case to try to force the early opening of hospitality venues and allow them indoor drinking ahead of the government’s scheduled roadmap.

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk

As stated last week, the ludicrous “Scotch egg” substantial meal nonsense was successfully challenged and I see no reason whatsoever why this should not be as well.

As the Health Secretary tried to have the challenge dismissed, rejecting the application to strike out the judge said: "I accept that there is a need to expedite consideration of this matter if the challenge is not to be rendered academic by passage of time."

A real positive sign!

The sector has been disproportionately targeted with lockdown; however, it is nothing if it is not a resilient.

We here at CLH News have stayed at the “coalface”, reporting all the sector news as it broke, supported with industry comment and we have been very fortunate to have been able to call on some of the industry/sectors organisations, governing bodies observers and spokespeople keep our readers up-to-date, and, I am delighted to say, to have been able to promote some of the industry’s leading and niche suppliers to help ensure businesses hit the ground running when they reopen.

The court case to get the sector reopen is fundamental restoring consumer confidence in the sector. I saw this tweet from a journalist today: “You can see what’s going to happen. People are going to go the pub next week just because they can.

They’ll sit in the crappy weather for a bit, decide it’s not worth the Orwellian hassle and go back to having house parties.”

I cannot say I would agree with that! I took a tour this morning to take photographs on my way to work, of a few venues preparing for the grand reopening. The

@CLHNews CLHNews time, effort and expense is enormous, and the pub where we at CLH sponsored a football team “Priory Quays” is undergoing a large outdoor refurbishment. I think the sector deserves some credit and respect for the lengths it is going to comply with “Orwellian hassle”.

Anyway, I much preferred this tweet in response “People come roaring back to hospitality & leisure stuff they’ve been denied. Pubs were booked solid when they reopened and have stayed busy. Will look for data”

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Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN

And I am confident in the latter!

Matthew Noades

There is no better way of getting back to normality than hospitality.

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And the fact that venues around the country are virtually fully booked as we embrace “Staycation” is an endorsement of how anxious we all are for some good old British hospitality!

Shelly Roche Published Publishedbyby

So, let’s not listen to the naysayers, quite frankly we have had enough of them!

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

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Issue 52

CLH Digital

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Legal Case to Reopen Hospitality is Fast-Tracked Through The High Court (...CONTINUED FROM FRONT COVER) The Government’s response followed a request by the High Court last Friday (April 2) that “the Secretary of State shall by 10am on Tuesday April 6 2021, file and serve his response to the application”.

In the response to the application Health Secretary Matt Hancock, argued that the department “opposes the case” and that there is “no proper basis for expedition” of the case. He noted “the Court is asked to refuse the Claimants’ request for expedition and to allow the claim to proceed on the normal timetable for judicial review.”

Permission for the case to go to a judicial review, which could also be expedited, will then be made in the week starting 19 April, High Court judge Mrs Justice Eady said. The judge said: "I accept that there is a need to expedite consideration of this matter if the challenge is not to be rendered academic by passage of time."

Sacha Lord said: “We are pleased with the Judge’s decision today to expedite the case and believe the Government’s response this morning

was yet another stalling tactic to divert attention away from the lack of scientific data to justify the ongoing closures.

“With non-essential retail opening on Monday, there is clearly a firm basis for the case to be heard immediately. The Government has continuously failed to introduce any new evidence as to why indoor hospitality cannot open on 12 April alongside non-essential retail, or any justification for their prioritisation of retail over hospitality.”

He added: “While I’m pleased outdoor hospitality remains on course to reopen on Monday, there are thousands of operators who do not have outdoor space or the financial capability for outdoor set up, and are, therefore, forced to stay closed for a further five weeks (17 May).

“We estimate this affects around 60% of all operators, many of whom will cease trading as a result.

“These same operators have spent millions of pounds creating COVID- secure environments and we firmly believe these regulated venues have much safer measures in place than most retail stores. "This is

not a hospitality versus retail argument, but Government decisions must operate on a level playing field and be supported by evidence. We currently see no clear justification for the delay.”

A Department of Health and Social Care spokeswoman had previously said: "As the Prime Minister has said, we want this lockdown to be the last.

"Our road map sets out a phased approach to cautiously easing restrictions, informed by scientific experts, and we continue to act in response to the latest available evidence to protect the NHS and save lives.

"We have continued to support the hospitality sector throughout the pandemic, including our new £5 billion Restart Grant scheme, extending the furlough scheme and the VAT cut, and providing 750,000 businesses in hospitality and other sectors with business rates relief."

“We will now look forward to the next phase of the case on 19 April,” added Sacha Lord.

Consumers Keen to Spend Despite Caution on Economy It shows that pubs, bars and restaurants will be high on people’s agenda, with 29% of GB consumers planning to spend more there over the next 12 months than they usually would. It puts hospitality ahead of international holidays (26%), domestic holidays (25%), clothing (22%) and home improvement (19%) in the list of priorities for spending.

Well over three quarters (78%) of consumers anticipate eating and drinking out the same as or more often over the next year as they did in 2019.

The number planning to visit more often (39%) is nearly twice as high as those planning to cut their frequency (22%).

Confidence about safety is rising too. CGA data collected between 26 February and 15 March shows the number of people feeling confident about visiting venues has increased by 12 percentage points since early January.

However, the Consumer Countdown to Reopening research sounds a note of caution about the longer term effect of COVID-19 on the UK’s spending. It shows that three quarters (74%) of the population remain concerned about financial implications, though this is down from a peak of 85% in April 2020. Numbers worried about finances have overtak-

It’s good to see that consumers have a big appetite for eating and drinking out again after so long at home, and encouraging that the On Premise is so high up their list of priorities despite a lot of competition for their cash,” says Rachel Weller CGA’s head of consumer research and marketing.

“But while some people will be spending freely, significant numbers are still anxious about their safety, the future of the economy or both. Operators and suppliers will need to balance some very different

assessment of the role of value in particular.”

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Those are among the headlines in the third of CGA’s new Consumer Countdown to Reopening Series reports, from new consumer research revealing how consumers are likely to allocate their disposable income when hospitality reopens from 12 April.

These concerns do not appear likely to compromise spending just yet though. Just over half (52%) of GB adults do not expect their disposable income to change in the next 12 months, and there are more expecting it to increase (23%) than to decrease (17%). More than half (57%) of consumers now feel optimistic about the next 12 months, compared to just 16% who feel pessimistic. Nevertheless, nearly half (46%) say they will be looking to save money—a reminder that a safety-first approach will still be in play.

motivations after lockdown, and make a careful

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

en concerns around the health of friends and family (73%) and personal health (68%) for the first time since the start of the pandemic.

Consumers are set to prioritise eating and drinking out in their spending after lockdown, but remain cautious about longer term financial impacts of the pandemic.

TOASTERS • STAINLESS STEEL SINKS & TABLING

How To Get Ready For The Great Customer Come Back 4

CLH Digital

Issue 52

By David Maisey, CEO at MultiPay Global Solutions (www.multipayglobalsolutions.com)

It has been an unprecedented 12 months for the hospitality sector. Except for the ‘Eat Out to Help Out’ scheme, there have been few glimmers of hope for the embattled industry. In fact, the sector has experienced over eight months of closure, costing more than 600,000 jobs, 12,000 business failures and lost sales of £86 billion.

However, there is light at the end of the tunnel. With restrictions starting to ease in England from April 12, and Scotland and Wales from April 26, the hospitality industry will once again be open for business. Moreover, it looks set to experience its own ‘mini-boom’ as friends and family make the most of being able to see each other once again – as soon as the dates were announced, pubs said they were inundated with bookings.

Capitalising on this demand will be critical for businesses looking to recoup lost revenues and mitigate some of the damage of the last 12 months. It also presents an important opportunity to gain trust with customers and encourage them to return, laying the foundations for long term success.

The mini-boom also presents a good opportunity to stress test COVID-19 safe processes and operations too.

While the easing of restrictions allows for a return to physical hospitality spaces, social distancing measures will need to be enforced for the time being. Ahead of key events later in the year like the Euro 2020 football tournament and Christmas, businesses will need to ensure they can operate in a way that keeps staff and customer safe.

CUSTOMER EXPECTATIONS HAVE CHANGED Looking to the future and post June 21st there is still uncertainty about what a full return of customers to

pubs and restaurants might look like. However, keeping patrons and staff safe yet providing a first-class customer experience will be key.

Thanks to the impact of the pandemic, the customer experience (CX) has never been more important – even in this ‘new normal’ consumers will have no problem avoiding a venue where they are left feeling frustrated or unsatisfied by the experience.

At the same time, COVID-19 has forced us all to go digital, with e-commerce in the UK growing by 46 percent. For safety and convenience, ordering online via apps and websites has become the norm – whether that’s a supermarket delivery, a takeaway or any other product or service. Usage of food delivery apps especially was accelerated by the pandemic, in which millions of users ordered via apps for the first time.

The same applies to hospitality; customers now expect to be able to order from their mobile phone and pay at their table. Having a payment method that isn’t supported by a restaurant or pub for instance will create friction as customers are forced to change their habits and pay via a less preferred method.

To facilitate this, businesses need to ensure they have the right systems in place and can take any payment anywhere. Whether it’s a mobile payment, contactless or card payment, customers want to be able to pay with their preferred method and don’t want to have the experience impacted if their payment method is not supported.

This means that businesses need to ensure that as well as providing ample outdoor seating and social distancing measures, they are also meeting and providing seamless experiences for their customers. Having a single system in place that can accept payments regardless of currency, acquirer and payment method is key to maintain both safety and CX. While the need for social distancing and outdoor only seating will hopefully soon pass, having a payment experience that meets customer needs is a trend that is here to stay. The pandemic has shifted expectations and the hospitality sector needs to adjust accordingly to capitalise on the mini-boom and lay the groundwork for a return to growth.

The good news is that technology is here to help. In the last 12 months, new solutions in the payment space have emerged that not only help keep customers safe but also maximise the customer experience too.

Gen Z and Millennial Consumers Will Drive Urban Tourism Recovery in 2021, Splendid Hospitality’s Research Finds 49% of those surveyed are planning a UK holiday, compared to 45% who want to go on an international trip.

64% of respondents want to visit the British coast this year, 21.6% want to visit rural areas and 10.6% want to have a city break.

52% of those who want to visit a UK city are aged below 35, meaning the younger generations will drive the recovery for the urban tourism sector.

Eating out, predominantly at restaurants and pubs, is the most missed activity during

lockdown with 45.5% saying they can’t wait to do it.

Travellers are looking closer to home and planning staycations in undiscovered destinations for their 2021 holidays, a survey conducted in March 2021 by leading hospitality operator Splendid Hospitality Group (www.splendidhospitality.co.uk), has revealed.

The survey was created by Splendid Hospitality to gain a deeper understanding of what consumers are hoping to do, book and see when they are allowed to travel once again after the third government lockdown, alongside what they have missed the most throughout the past year.

The younger generations are seeking some hustle and bustle and the bright city lights on their trips, with 52% of under 35s stating they wanted to visit a UK city for a holiday this year.

The research found that of the 200 respondents, 49% were planning a UK holiday in 2021, compared to 45% who were planning to go abroad, and only 5% expecting both a domestic and international trip.

The Great British seaside revealed itself as the destination most sought after overall, with 64% saying they were intending to visit a coastline in the UK, however due to many destinations such as Cornwall sharing they are already fully booked for peak times this year, those who said they want to visit rural areas (21.6%), or have a city break (10.6%), may be more in luck when booking presently.

Eating out is the most missed activity of lockdown, with 45.5% sharing they can’t wait to start dining out again when outdoor hospitality resumes in April. 58% said restaurants and 28.5% denoted pubs as their top choice for eating and drinking out. A further 13.5% were excited to go to a concert or gig, while getting outdoors (7.5%), having a spa day (6%) and watching live sports (5.5%) were some other top considerations named.The travel habit most missed by consumers was exploring a new destination, with 33% of respondents stating they yearned for visiting somewhere new, indicating that the public are excited to get out and explore less popular pockets of the UK when they can.

Marc Saunders, group head of marketing and communications at Splendid Hospitality, said: “These survey results showcase a strong demand for UK trips this year, with many more likely to give up hope on jetting off following the recent introduction of the £5,000 fines for those travelling without need. We have already seen encouraging demand for our city centre hotels in smaller cities, such as York and Oxford, and therefore we hope to continue to capitalise on those seeking to discover new destinations this year.”

Issue 52

CLH Digital

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Confirmation Of Outdoor Reopening of Pubs Welcome, The Government 'Must Continue to Stick to Roadmap' The British Beer & Pub Association (BBPA) has welcomed confirmation by the Government that pubs will be allowed to reopen outdoors only from April 12th, as indicated as the earliest date they could do so in the Governments roadmap.

outdoor service from April 12th.

“That first pint back in the beer garden is going to be a special moment. People across the country have been looking forward to it for months.

The BBPA said that whilst the news was exciting for publicans and pub goers a like, it was important to remember that just 40% of pubs in England – 15,000 – would be opening for outdoors service from the 12th, making it all the more important that the Government sticks to its roadmap dates to ensure pubs can reopen indoors from May 17th and without any restrictions from June 21st so they can all reopen and begin their recovery. It reiterated that those opening from 12th April will almost certainly be making a loss, but are desperate to welcome back their customers and serve their local communities.

The trade association, alongside other industry bodies, has stated its concerns and frustration over the Government’s handling of the reopening of pubs. In particular, they are concerned over suggestions of vaccine passports for entry to premises, as well as changes to guidelines on how pubs operate including not being able to pay at the bar, which they feel is grossly unfair as cafés and non-essential retail are not under the same restrictions.

“We expect 40% of pubs, some 15,000 in England, to reopen from April 12th. Those that do open have invested a lot in ensuring customers are both comfortable and safe, making the most of the pub beer garden.

We should remember though that those re-opening will likely be loss making.

“With so many pubs still not opening though, it’s crucial the Government sticks to its roadmap and allows pubs to reopen indoors from May 17th and without any restrictions at all from June 21st. That is the only way our pubs can trade viably and begin to fully recover.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We welcome the great news that our pubs can reopen once more for

“We continue to have deep concerns over the Governments proposals around vaccine passports and changes to guidelines on how pubs will operate once they reopen. Not allowing customers to pay at the bar for food or drink in pubs, but allowing it in cafés or shops, is completely unfair and illogical.”

AMRA Demands Clarity For Consumers and Licensees Ahead of Reopening The Campaign for Real Ale (CAMRA) has said that the Government must offer assurances to licensees and consumers over rules on reopening.

It has been more than a year since pubs were ordered to close as part of the first lockdown, and they will be among the last businesses to fully reopen. CAMRA is calling on the Government to ensure that pubs and social clubs are treated fairly during reopening, that any restrictions are evidence-based, and that hospitality businesses are not singled out. In the last year, pubs have faced a number of restrictions that have not applied to other similar businesses – including the evening curfew, the ‘substantial meal’ requirement and a ban on serving takeaway beer.

ues will not be allowed to take payment at the bar, both of which were allowed last summer.

Commenting, CAMRA’s National Chairman Nik Antona said: “As consumers, we’re all looking forward to pubs in England starting to reopen outdoor areas on 12 April, and the opportunity to support our locals and enjoy the social wellbeing benefits of pub going.

“It is important to recognise that only around a third of pubs will be able to open on the 12th, and many of these will not be able to trade viably. Changing the goalposts now will create uncertainty for consumers and licensees, and further damage pubs finances and consumer confidence.

Last week, industry representatives wrote to the Government over concerns about new rules for reopening, and vaccine passports have not been completely ruled for the future, a measure which could be discriminatory and confusing for licensees and consumers.

“CAMRA wants to see support offered for as long as pubs and clubs are trading at reduced levels, as well as long-term investment measures, including a preferential rate of duty for draught beer so that our locals can thrive in the future.

CAMRA is concerned that the hospitality sector is yet again being singled out with draconian and unevidenced restrictions – such as banning service outside from traditional hatches, and the possibility that ven-

“The impact of the pandemic on pubs will continue to be felt long beyond reopening, and it is vital that this is recognised by the Government.”

Reopening UK: How The Hospitality Sector Is Dealing With New Rules, Changes 6

CLH Digital

Issue 52

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK government has been pressing that people should take a coronavirus test twice a week under the new system of Covid passports. The government will be providing free test kits at pharmacies, community centres and home delivery services from 9 April.

As most adults have got the jabs, the government is insisting that rapid testing and Covid certification can control the spread of the virus and check further spread.

But this move has invited the wrath of pub and bar owners, who have termed it as “undemocratic”, saying they would severely restrict businesses within the sector.

The much-anticipated time of the year is here. The UK government chalked out a reopening plan for businesses earlier in February, relying on the success of its vaccination programme, which started in December.

But the reopening plan is facing opposition at different levels from different sectors. The Boris Johnson government has been facing criticism for “unreasonably targeting” the hospitality sector through the introduction of new rules such as Covid status checks at pubs, bars, and eateries, and vaccine passports. PM Johnson has said that jab certificates are a sensible way for restarting the economy.

PUB PASSPORTS

rants, and putting these rules will make the experience formal and might complicate things.

For now, the sector has got a breather after PM Johnson said that Covid certificates are not required for now to go to pubs or bars.

TALENT HOLE Besides these problems, labour issues have multiplied as migrants have left the UK in the past one year. A recent study by the UK’s Economic Statistics Centre of Excellence has highlighted that sectors such as hospitality, which rely on migrant workers, will suffer once the operations resume.

A survey conducted by the Night-Time Industries Association highlighted that more than 70 per cent of firms and operators in the hospitality sector have objected to domestic Covid passports, saying it would complicate daily operations.

The study reported that 700,000 workers left London, particularly due to the Covid-19 pandemic and later Brexit-related rules, from July 2019 to September 2020.

Even sector experts have said venues such as pubs, bars and restaurants will be left with little or no choice but to implement the new rule, or they might be asked to close operations for months.

Before the pandemic and Brexit, the hospitality sector employed 12-24 per cent of European Union nationals. Within the sectors, 75 per cent waiters, waitresses, casual workers and porters were EU nationals employed in London.

Kate Nicholls, chief executive of UK Hospitality, said that many businesses do not have the scope of being profitable, given the social distancing rules. The Covid status passports will add on to the cost, and the responsibility to ensure the implementation will fall on the workers.

Alex Reilley, the founder of bar and restaurant chain Loungers, which operates 170 sites in the UK, said the measures are unreasonable and are especially targeting the hospitality sector, which has already suffered irreversible damages due to the pandemic in the last 15 months. He added that people want to relax while going to pubs, bars, and restau-

Once the sector reopens, it will have a tough time filling up the posts as finding replacements might be costly, which will add to the pressure.

Nick Griffin, CEO of the Licensees Association, explained that the Brexit impact will be felt more by the pub businesses, and employers will be under pressure due to the wage bills at a time when they are already struggling with pandemic-related uncertainties and non-activity.

The reopening of the economy and businesses is the need of the hour, but clearly, the hospitality sector still has a lot of issues to deal with.

Bournemouth Prepares for Reopening “The Sunshine Shift”!

From Monday, April 12, it will be outdoor service without the need for people to order a substantial meal with alcohol and there will be no curfew as we have seen in the past.

However, all customers will have to order, eat and drink while seated.

The 'rule of six' will still be in force, meaning people will still be able to meet up in groups of six - or two households, whichever is greater.

New test and trace rules for pubs mean everyone over 16-years-old must sign in.

Masks must still be worn before sitting down and when visiting the toilet.

Hospitality businesses across England are preparing to reopen and welcome back customers after months of lockdown.

A quick walk around sunny Bournemouth this morning (Friday, April 9) has revealed establishments getting ready for the grand reopening!

Yes, the countdown has begun and from Monday pubs and restaurants serving outside can reopen, along with non-essential shops, gyms and hairdressers, as England's lockdown is further eased, the PM has said.

licence to use it for six months of the year now.

"Coming out of the current lockdown, it gives us an excellent opportunity to do something fantastic out there.

"We really want to push something different and something premium with the beach this year, as opposed to just a bar. We want to make it a really good beach dining experience as well as somewhere for people to come and have a few drinks."

It has been months since the public were able to meet up with friends, family and loved ones over a pint or glass of wine.

Around the town football fan’s favourite The Hop Inn is extending its outdoor area, the Savoy hotel, recently acquired by renowned UK hotelier and owner Nicolas Roach is set to become a five-star development in Bournemouth, as the first site for his latest brand.

This week however, pubs, bars and restaurants have been busy preparing to welcome back customers ensuring their venues are covid safe and secure for customers and staff alike, commonly referred to as

Staycation set to a tourist boom this coming summer with many businesses reporting “huge demand” for accommodation, with as many as 90 per cent of summer holidays are sold out as tour operators warn that bookings are still soaring!

In Bournemouth seafront restaurant Westbeach has transformed part of Bournemouth’s famous sandy coastline, with fixed outdoor booth seating and dining.

WestBeach operations director Matt Piovan said: "We have had an area of the beach licensed for a while but we have never really utilised it but Covid sort of forced our hand to evaluate what we do and how we could do something different to generate trade.

"Everyone wants to be outside and we had a conversation with the seafront team about using the beach more.

"We had a successful 10-week period last year and following that licensing, police and seafront have been happy with us. Now we have a

Government Abandons Vaccine Passport Plans for Pubs & Restaurants Issue 52

Street.

He said: ‘As we start to get this virus properly under control we should start getting our freedoms back, vaccine passports – essentially Covid ID cards – take us in the other direction.’

The campaign has been backed by Big Brother Watch, Liberty, the Joint Council for the Welfare of Immigrants (JCWI) and Privacy International.

The vaccine passports row exploded late March when ministers confirmed they were considering the idea, following repeated denials.

The government has abandoned plans to implement a vaccine passports when people visit pubs bars and restaurants in what is described a huge boost for the industry as it prepares its staged return to full reopening.

The new “Covid status certification” scheme will only be applied to mass gatherings and indoor events like football matches and nightclubs.

Prime Minister Boris Johnson will announce that a new NHS app confirming that the holder has been vaccinated, a recent negative test or Covid-19 in the previous six months.

Pubs, bars and restaurants, are able to reopen outdoors-only a week tomorrow in England (April 12), and will be able to admit anyone who follows existing guidelines on social distancing and mask-wearing.

The PM then suggested to MPs that they could eventually be needed to visit the pub. He defended the idea, saying ‘there’s definitely going to be a world in which international travel will use vaccine passports’.

However, following the backlash Boris Johnson will tomorrow announce his determination to press ahead with a “vaccine certification” system only for larger venues from next month, “We are doing everything we can to enable the reopening of our country so people can return to the events, travel and other things they love as safely as possible, and these reviews will play an important role in allowing this to happen.” He said.

Liverpool which suffered high infection rates in 2020 will be a major test centre for the opening up of the rest of the country, with four pilot events being held at a comedy club, a cinema, a nightclub and a business conference arena from next week.

The government’s reversal followed an angry backlash from 72 MPs who branded the idea “divisive and discriminatory”. The cross party group included former Labour leader Jeremy Corbyn and senior Tory Iain Duncan Smith who launched a campaign opposing Covid passports, with former Tory former ministers including Esther McVey, Nus Ghani, Mark Harper and Harriett Baldwin also backing the campaign.

Some fans will be allowed at Wembley for the Carabao Cup final on April 25, the FA Cup final on May 15 and a semi-final on April 18.

Liberal Democrat leader Sir Ed Davey, who also backed the campaign, expressing concerns at the ‘creeping authoritarianism’ from Downing

The World Snooker Championship in Sheffield and a mass participation run at Hatfield, Herts, are also involved.

A number of pilot events have been planned to test the efficacy of the policy.

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Pubs will open their beer gardens on April 12 and will be able to welcome customers inside from May 17.

UKHospitality chief executive Kate Nichols commented, “We’re delighted that hospitality can start to emerge from restrictions next week as planned.

Hospitality is working very hard to be ready for the opportunity to trade with outdoor openings and to commence indoor trading on the 17th of May, before that long-awaited and landmark moment on the 21st of June.

“Given the on-going success of the vaccination rollout and the very low incidence of new infections and serious illness, we welcome today’s reassurance and certainty that there is no reason or need to deviate from this roadmap.

“We are also reassured by the comments of the Prime Minister regarding the use of vaccination certification in hospitality. This would have been very difficult to implement and placed a huge amount of additional stress on an industry that has suffered enough. Such a scheme would have hindered the ability of thousands of hospitality businesses to return to sustainable levels of trade, to recover and to be viable, and we urge the government to avoid this at every stage, and at all costs.

“In terms of bringing back larger scale events, these test pilots are certainly positive news, and could start to unlock the safe return of business conferences, festivals, nightclubs, concerts and larger weddings, helping people safely return to normal life from 21st June, and to the removal of social distancing restrictions. Our industry, especially those expert in safely producing world-class, large-scale events, will do everything to assist the government in any way it can to help the pilots succeed.”

Selling The Experience - Keeping The Great British Pub Alive In The Post Pandemic 8

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Marinos Alexandrou is the owner of the Brass Monkey pub in Victoria (www.brassmonkeylondon.co.uk), an investor in the Camden Grocer (www.thecamdengrocer.com) and founder of an award winning artisan beer called 56 Isles (www.56islesbeer.gr/microbrewery). Over the years he has owned 5 pubs.

Monday April 12th is the landmark day when pubs across England finally reopen after 5 months of closure during the second national lockdown.

Although the day can’t come soon enough for pub landlords and landladies, they all face the same daunting challenge: how to operate profitably and safely in a socially distanced world.

As an owner of a pub in London’s Victoria – a commercial rather than residential area of the capital, I experienced an overall downturn in trade as commuters moved out of the capital to work from home when we first went into lockdown. Even over the summer when pubs reopened, my own remained quiet as remote working became a feature of business life.

Beyond this I am painfully aware of the challenges that are facing the beating hearts of our communities. The problems in our industry however pre-dated the pandemic. Many pubs had already been dealing with some tough challenges, with some people blaming a ‘broken business rates system’, others have been locked in conflict with their corporate landlords about rent reductions and lease reviews. This has all been exacerbated by the Covid-19 pandemic which has wiped away billions of pounds of trade value over the last year.

Although the majority of pubs would have qualified for government grants, some in higher business rates brackets have not and in spite of cries for a tailored package of support, with limited financial help, many pubs have struggled to stay afloat and thousands have already called last orders.

Some of our oldest and historic pubs now face the additional challenge of installing social distancing measures without compromising the centuries-old framework of their buildings; some are not blessed with beer gardens, while others that rely on live music, or events such as beer festivals that bring large gatherings for much needed income simply won’t be able to operate in the same way.

Fortunately many pubs have already learnt to adapt or ‘pivot’ to the new Covid conditions and for some this learning will be a good carry forward into the next chapter, for example, many pubs have been able to stay solvent by offering takeaway pints and food or provided a home delivery service, others have established an off licence, thereby growing another side of their business. In fact, I have even seen pubs serving as a convenience store in small village communities. Whatever the experience of the last few months, publicans have become more versatile than ever and are now, like me , are impatient to welcome thirsty customers back through their doors.

Although we have had plenty of time to prepare for a return to trade I have to admit that even with the experience of reopening last summer, the ‘post Covid’ climate will undoubtedly continue to challenge most pubs. We all know the problems, we are unable to operate at full capacity, we have to continue to invest in Covid sanitising products and tech and may have to hire additional staff to enforce the regulations again.

Beyond this, we will have to work very hard to attract the most fearful of our customers back.

A note of optimism, the past year has taught us how vital pubs are to our communities and now more than ever. They provide that much yearned for setting in which people can meet and let their spirits loose after a year of social isolation. I know that our customers are desperate to reconnect with friends and family over a beer or a meal but they want to do it safely, so it’s our job to deliver a Covid-safe environment while reminding them just how wonderful a visit to the great British pub is!

HOW TO HIT THE GROUND RUNNING AHEAD OF REOPENING: 1. Retrain your staff. After all, their smiling faces and the service they offer is a vital part of the welcome back.

2. Follow the published guidance for pubs to re-open in a way that is as safe as possible for workers and customers. Ensure that sanitising stations, tape on the floor, good signage about social distancing and cleaning processes are in place and your staff are fully conversant with the regulations. Let your customers know what you have put in place via your website and social media channels and marketing.

3. Contact your local authority to see if it is affording pubs in your area the right to place tables and chairs on pavements to increase outdoor capacity.

4. If you haven’t already redecorated your pub so it’s fresh and appealing, give it a makeover now so it’s ready for reopening. At the very least make sure your premises are spotless. It’s spring, so plant up your pots and baskets and refresh your garden tables and chairs! Focus on your kerb appeal to attract customers.

5. Protect your garden’s tables and chairs against the British weather!Provide every table in the garden with some kind of cover, be it an umbrella, awning or marquee. This space is now more vital to you than ever before.

6. Refresh your website, add exciting new content to it. Promote your new

wines, beers, menu items and news of any offers.

7. Be part of the community! If you haven’t already, join the local Facebook community groups and create a buzz around your reopening. Offer incentives and reasons to entice people to visit. Post videos and good imagery to convey appropriate messages. Agree collaborations with other businesses in your area.

8. Look after your regulars and offer an incentive to your customers to bring friends. E-Shot loyal delivery and takeaway customers that have supported you during lockdown.

9. Contact the local press ahead of reopening and ask them if they would like to run a story on your pub. Invite local journalists to review your new menu.

10. If you haven’t already, provide free Wi-Fi. Having Wi-Fi available to customers can also encourage them to stay longer and spend more. And don't forget that many more people are working from home now and might like the diversion of spending a couple of hours working from their laptop on your premises.

11. If you developed your own bespoke app for takeaway and home delivery during lockdown you are likely to be eligible to claim for R & D tax credits.

12. Casual dining will continue to boom and pubs that sell food bridging the gap between a traditional pub and a full service restaurant are well placed to serve this trend. Savvy pubs should use meal deals to attract customers to stay in the pub longer and thereby maximise sales.

13. There’s profit in good food so shake up your menu, run special food nights, coffee and cake, promotions and loyalty schemes. Don’t let your regulars get bored. Cater for a range of customers from locals, to families and even tourists. If your chef is good, consider selling artisan bread or other baked goods especially if you are a rural pub. And don’t overlook the strengthening trend for healthy, vegan and vegetarian food.

14. Display promotions at the till, it’s the ideal space to highlight your promotional offers and display your products. Put standard and premium options together, but place the premium options in the higher positions to make them stand out and afford a quality look to your bar.

15. Attract passionate beer drinkers, opt for bright pump clips and if you don’t already, offer tasting opportunities or display jars beside the pumps to show the colour of the liquid. It’s a fabulous incentive for customers to taste your different brands and flavours and may help to push your sales up.

16. Train your staff to upsell when they can, and don’t overlook the simple stuff, for example, invite them to remind customers that buying a bottle of wine is more cost effective than buying several glasses.

17. Sell the experience! People have stayed home for a year and one of the things that many will not miss is cooking! Remind them just how uplifting a visit to a pub is.

Pubs are a unique facet of British life and have played a crucial role in bringing communities of people together for hundreds of years. They promote human contact and the sharing of social issues, they foster friendships and ward off loneliness. Never has their role in our society been more important than now. Let’s raise a glass to them (and our customers) in these challenging times.

UK Diners Aren’t Sold On Third-Party Online Ordering Marketplaces; Favour Going Direct For Delivery & Takeaway New research from SevenRooms reveals UK consumers aren’t completely sold on third-party ordering marketplaces, with 1 in 5 UK consumers wanting to see a legal cap placed on the commission fees charged by these services.

The ‘Takeaway Trends Report’ from SevenRooms, a data-driven guest experience platform for the hospitality industry, polled a representative sample of 2,113 UK adults through YouGov to discover how consumer perceptions around online ordering have evolved during the coronavirus pandemic and subsequent upheaval for the hospitality industry.

While only 6 percent of UK adults cite being put off by having bad experiences with third-party delivery services like Deliveroo and Uber Eats – and now order directly with the restaurant as a result of this – there are other notable concerns from consumers around additional costs and fees incurred when using these platforms. In fact, 1 in 4 (26%) think it’s cheaper to order directly from a restaurant instead of using a third party service and 11% do not use them altogether because they believe these businesses charge restaurants too much in fees.

The study also indicates that some UK consumers lack trust in the type of experience they will receive when ordering from a third-party provider, which is encouraging them to order directly from their favourite restaurants instead: • Problem Solvers: 26% think it will be more straightforward to solve a problem if it arises when ordering direct • Order Confidence: 1 in 5 (20%) have more confidence they will receive the correct order if going direct • Efficient Experience: 17% think going direct will lead to a more efficient experience from ordering to delivery • Personal Touch: 14% believe they will receive a more personalised experience when ordering direct • Data Safety: Nearly 1 in 10 (9%) trust restaurants to handle their data (e.g. name and contact information) correctly compared with if they ordered through third-party providers The pandemic has driven a surge in awareness when it comes to helping local restaurants, as well as the

wider hospitality industry during the challenging months of restrictions. In line with this, almost one third (31%) of UK consumers want to do all they can to support restaurants while on-premise dining isn’t possible and believe ordering directly is the best way to do this. The study also revealed that 41% of respondents want a clear pathway on when restrictions will be lifted so restaurants can plan for the year ahead without worry about further closures, while a further 21% want hospitality workers to be moved higher up the priority list for a COVID-19 vaccine.

Other key consumer habits when it comes to online ordering for takeaway or delivery include: • 43% of UK adults will only order delivery from restaurants in their local area • 33% are more likely to order from a restaurant they have been to before • More than 1 in 10 (12%) will only order from independent restaurants • Just 2% will hold off ordering food for takeaway or delivery until they have received their COVID-19 vaccine Danilo Mangano, General Manager Europe at SevenRooms, comments: “The last year has seen more people ordering delivery than ever before, but it also has put the spotlight on third-party marketplaces and the impact these services are having on restaurants and the wider industry. For operators, the pandemic has served to show the value and importance in establishing and building direct relationships with guests.

However, this doesn’t come from relying solely on third-party providers to facilitate delivery or takeaway alone.”

“There will be a huge desire among the British public to ‘make up for lost time’ when restaurant doors re-open and we know that many diners will want to make an immediate return to their favourite venues inperson after so long. But there will also be a significant proportion who, for a variety of reasons, will prefer to stick to online ordering and dining at home, at least in the short-to-medium term, and being able to meet these needs in the most cost-effective and valuable way will be important for driving long-term success and customer loyalty.”

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£285 Million Invested By Pub Operators Ahead Of Reopening, As Sector Fights To Recover The British Beer & Pub Association (BBPA) has revealed that pub operating businesses have invested more than £285 million in supporting their leased and tenanted publicans as they prepare to reopen once more from April 12th.

right support from Government and the ability to trade fully from 21st June, tenanted and leased pubs have a strong future, they can be a key engine for growth whilst remaining at the heart of their communities for years to come, the BBPA said.

The investment came in the form of rent and other costs waived or reduced during the COVID-19 pandemic and is in on top of significant financial support to help ensure pubs are Covid-secure and can start to re-open outdoors on Monday.

It also said the investment showed the benefits of the leased and tenanted model of pubs, which is a partnership model that allows entrepreneurs and pub-loving individuals the chance to successfully run their own pub business. It said the support given to leased and tenanted publicans during the crisis was unprecedented and had enabled thousands of pubs across the country to survive the crisis, which without the support could have been lost forever.

The investment used to help makes sure pubs are Covid-secure and can reopen outdoors on Monday includes marquees and tepees in pub gardens that meet Government guidelines, along with outdoor heaters and outdoor beer pumps and fridges. These will ensure outdoor space is safe, comfortable and hospitality for customers, as well as efficient in terms of service.

The BBPA has said the £285 million invested by pub operating businesses in their pubs across the UK showed the commitment to securing the future of their partners’ pubs and the sector as a whole. With the

The trade association says the Government must now recognise the investment the pub industry has made in its pubs, ahead of their reopening from April 12th, by continuing to support the long term recovery of UK pubs and address the disproportionate tax burden faced, through permanently lower VAT rates extended to all food and drink, a cut in beer duty and Business Rates reform.

Local Pub Gears Up For Reopening

The Wardley, a traditional community pub in the heart of Bill Quay, is providing a much-needed stock of groceries for its locals, opening a brand-new convenience store in the pub.

Owned by community pub group, Admiral Taverns, licensee Wendy Donkin has been at the helm of the pub for over eight years.

Wendy opened the store just in time for the Easter weekend, having revamped the pub’s garage to host the shop. The pub is also partnering local producers to supply bread, milk, fresh vegetables, eggs, cakes and sweets.

Wendy Donkin, commenting on the new shop offering, said: “Throughout lockdown we have been walking around the community,

making sure everyone is ok. The village has an elderly population, many of whom are isolating, so even a wave through the window can make a huge difference. We’ve listened to feedback from the locals who have told us they all feel a village shop was a much-needed addition to residents who don’t like to travel so far.”

The village shop, will continue to operate post the pandemic and offer more support for the community. Wendy is also providing a community space for coworking, in the newly refurbished upstairs room.

The new shop offers job opportunities as well as groceries and the pub is looking

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Our sector is enormously proud of the investment we have made in our pubs and publicans. £285 million invested in our leased and tenanted pubs shows we are ready to get back open for business. It also shows we have supported our publicans through every step of this crisis.

“It has also freed up our publicans to invest in their pubs as they look to start reopening outdoors from April 12th.

“It is evidence of the strength of the leased and tenanted pub model. A model which has survived the ups and downs of hundreds of years and is now working to help the sector survive through the COVID-19 crisis.

“We truly believe our pubs have a great future ahead of them, which is why at every level the sector is investing in them. Crucial to pubs’ recovery though is ensuring the Government matches this investment by the industry with its own financial support. That means long term cuts to beer duty, VAT and business rates.” to hire up to 10 more staff members. The pub’s beer garden is prepared for opening on 12th April, significantly increasing the number of tables available from four to 18.

Wendy added: “We are so excited to welcome the community back to show off our new offering – their valuable feedback has helped create a fantastic new asset and we look forward to welcoming everyone.”

Throughout lockdown, Wendy has tried to keep in touch with residents through virtual quizzes, bingo, as well as organising their annual VE Day celebrations.

Steve Birkett, Business Development Manager for Admiral Taverns, said: “The Wardley is a fantastic traditional pub. Wendy is proactive and passionate about the community and it’s no surprise they are adding another excellent offering to the village. Wendy is always looking to help her community, further demonstrated through her efforts in lockdown.”

Throughout the pandemic, Admiral has taken a highly proactive and supportive approach towards its licensees, offering significant rent aid as well as specific reopening support, beer credits, online training and support to access local authority grants.

UK Food To Go Market To Grow +32% In 2021 To £15.3bn, 72% Of Its 2019 Market Value Issue 52

are best placed for recovery with convenience store grab and go, supermarket grab and go, sandwich & bakery and travel all expected to recover more swiftly, to over 74% of their pre-pandemic value in 2021.

The report identifies that some of the shorter-term challenges for the sector will evolve into longer term opportunities, spearheaded by shifts in the way that consumers interact with food to go:

OUTDOOR SOCIALISING

According to the new Lumina Intelligence UK Food To Go Market Report 2021, the UK food to go market suffered a -45.5% decline in 2020, as the coronavirus pandemic severely restricted travel and movement.

However, with restrictions easing and the vaccination programme moving swiftly, the report forecasts growth of +31.6% to £15.3bn in 2021, representing 72% of its 2019 value, before wider recovery and growth will see the channel reaching a value of £22.6bn in 2024.

Less restriction exposed and low-ticket channels

In the next few months as social restrictions ease, food to go is well placed to capitalise on the outdoor socialising occasion. 21% of consumers say they are likely to purchase food to-go and eat it in a park in the future and this figure rises to 38% for 18-24’s.

Operators including Pizza Pilgrim’s, German Doner Kebab and Megan’s Restaurants have already begun to develop propositions that offer portable and highquality picnic-style meal solutions.

HYBRID WORKING PATTERNS 34% of consumers are planning to work from home in the future, with over half of this proportion bullish in their preference for a high proportion of their

workdays to be spent at home.

Food to ‘go home’ is a particular focus, with operators including Costa, Pret A Manger and Marks & Spencer already targeting this occasion with new products featuring clear heat-at-home instructions.

THE COFFEE OPPORTUNITY Coffee has dominated food to go drinks occasions lately, enjoying a 50% share of total drinks consumed over the last 4 months. Reflecting the increase in socialising in outdoor spaces, younger consumers are the most active on coffee walks, with almost 1 in 4 having picked up the habit of purchasing a hot drink to go when on a walk with a friend since March 2020.

The Top 10 food to go channels can look forward to a £1.1 billion sales opportunity between 2022 and 2024, with sandwich & bakery and coffee shop/café segments poised to lead in absolute terms; underpinned by physical outlet growth, a core focus on takeaway/to-go and continued consumer aligned new product development.

Convenience store grab & go remains the largest food to go sub-channel but it’s contribution to

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growth will fall as it comes under increased pressure to compete with dedicated food to go specialists.

Katherine Prowse, Insight Manager at Lumina Intelligence said, “The sudden shift from a highly transient, on-the-go society, to one with restrictions placed on movement had a significant negative impact on the UK food to go market in 2020, with much trade diverted to other routes to market such as delivery. However, buoyed by the easing of restrictions and the swift vaccine rollout, we will see a resurgence of the market in 2021, before a full recovery to pre-pandemic sales levels by 2024.”

“Retail-led food to go channels that are less exposed to tight restrictions and offer low-ticket solutions are best placed to recover quicker.

However, operators and retailers will be forced to adapt. The continuation of home and hybrid work patterns for many and the rise in outdoor socialising will result in changes to the ways in which consumers will interact with food to go. Portable food to go solutions will strike appeal with consumers meeting friends/family in parks, whereas a shift in focus on food to ‘go home’, will provide a relevant solution to those home working.”

WBPA Responds to Indications Over Reopening of Pubs The Welsh Beer & Pub Association (WBPA), the leading trade association representing brewers and pubs in Wales, has responded to indications over the reopening of pubs given by First Minister Mark Drakeford.

The indication is that pubs and other hospitality will be able to reopen outdoors from April 26th, with a view to reopening indoors between May 17th and the late May bank holiday.

The WBPA says this gives pubs something to plan towards. It also says pubs still need restart grants like those in England and Scotland to enable them to survive through to reopening.

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Emma McClarkin, Chief Executive of the Welsh Beer & Pub Association, said: “We welcome the First Minister’s indication that outdoor hospitality will be able to reopen from April 26th. This gives our sector something to plan towards.

“The further indication that indoor hospitality will be considered for reopening in the period following May 17th is also an important step forward.

“We look forward to further discussions with the Welsh Government concerning the types of restrictions that will be in place and a funding package going forwards.”

Covid Compliance – Significant Vs Serious Risk 12

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With the roadmap to ease coronavirus restrictions now in place, the Health & Safety Executive continues to come under pressure to increase its risk classification of COVID-19, which would make it easier to serve prohibition notices for businesses that fail to meet their obligations. Peter Hampson, head of regulatory at law firm Gordons (www.gordonsllp.com), examines what this could mean for employers in hospitality.

The roadmap is now in place and hospitality businesses are preparing for phased reopenings in April, May and June.

Caterers and hoteliers – like those businesses in many other industries – continue to cross their fingers that the data will keep supporting the roadmap so that they can reopen to customers in line with the roadmap. In the meantime, there is plenty of work going on behind closed doors to make sure they are ready.

One of the biggest challenges to hospitality businesses throughout the pandemic, including through the periods of stop/start reopenings in 2020, has been in getting the right hygiene measures in place. The Government, Health & Safety Executive (HSE) and Food Standards Agency (FSA) have all published guidance to support businesses in the last 12 months, with support also on hand from local authorities. Increased hygiene and cleaning processes have been a pre-requisite, together with social distancing, mask wearing, signage and other in-venue measures to help reduce the risk of transmission.

THE IMPACT OF NON-COMPLIANCE For some months now, businesses have faced the threat of improvement and prohibition notices if they fail to meet their obligations. Notably, the HSE has repeatedly warned of spot checks across all industries.

In Parliament in February, Mims Davies, the Parliamentary Under-Secretary of State for Work and Pensions, said that the HSE has carried out over 110,000 COVID-19 spot checks and responded to over 18,000 concerns since the start of the pandemic. Its evidence, Mims Davies said, shows that more than 90% of the businesses checked have the right precautions in place or are willing to make necessary changes promptly and without the need for enforcement notices.

What these statistics fail to highlight is that the HSE had issued just two prohibition notices for breaches of

workplace COVID-secure standards up to 19th February 2021, both in the oil and gas industry.

There has, of course, been other action taken. Up to the same date, there had been 6,429 COVID-19 related cases resulting in an outcome of verbal advice (2,030 in service sectors), 1,422 COVID-19 related interventions resulting in an outcome of written correspondence (367 in service sectors) and 212 improvement notices served (53 in service sectors).

RECLASSIFYING RISK? Part of the reason for the lack of prohibition notices and prosecutions has been the HSE’s classification of COVID-19 as a “significant” risk, rather than “serious” within its Enforcement Management Model (EMM), which makes its far harder to justify such actions.

With retail and hospitality preparing to reopen, there have been calls to reclassify that risk and put greater pressure on operators to meet their obligations. Trade unions and the Labour Party in particular have been calling for change, concerned about employee welfare after various reports of employees being forced into work against their will. The Observer reports that there have been 3,500 outbreaks in UK workplaces since the start of the pandemic.

If that happens, there is every reason to expect that more improvement and prohibition notices will be served. However, while businesses should be aware of any change, there is no reason why they should be concerned if they are implementing the correct procedures.

COVID-SECURE MEASURES My advice now is the same as it has been throughout the pandemic. Irrespective of classification in the HSE’s EMM, strong hygiene procedures and best practice measures will enable any business to reopen safely and lessen chances of the spread. It will also prevent any enforcement action by the HSE or local authority.

It is important for any employer to recognise that things are not like they were in 2019. All employers have obligations under the Health & Safety Act 1974 to ensure the safety of their own employees and non-employees. Whilst it is true that this requires more effort now than it did pre-pandemic, it certainly doesn’t mean it is not achievable.

Use the guidance available on the HSE and Gov.uk websites, undertake the necessary risk assessments and put the correct measures in place. If you follow the correct procedures, you can be confident of compliance if and when the HSE undertakes a spot check – however it classifies risk.

National Chef of the Year 2021 Contenders to Create a Menu That Tells Their Story of the 2020 Pandemic Through Food exclusive red carpet VIP premiere for competitors, judges, ambassadors, sponsors and the media as the next winner of this impressive title is revealed.

Do you want to be the next star in the culinary world as the hospitality industry bounces back from its toughest challenge? The Craft Guild of Chefs is giving you the opportunity to be part of its prestigious list of winners of National Chef of the Year (NCOTY) and follow in the footsteps of chefs such as Gordon Ramsey, David EverittMatthias, and Alyn Williams.

The winner will not only receive the most sought-after culinary award in the UK but they will take home a host of impressive prizes including culinary experiences, equipment and trips of a lifetime.

Entries for the 2021 competition have launched and Chair of judges, Paul Ainsworth has unveiled his hotly anticipated brief to an audience of ambitious, determined and talented chefs on a webinar.

Chair of judges, Paul Ainsworth said: “When looking at the competition this year, we discussed the highs of the 2020 event and explored which elements we could keep and develop to ensure NCOTY stays relevant and exciting. This year the brief gives chefs more freedom than ever to create a menu that is personal to them, to their love of food and their style of cooking. I’m a huge believer in telling a story through food and can’t wait to see the creativity on display as these menus come in and learning about the chefs’ personalities through their food.

The winning menu is one I want to see go down in history as a true reflection of the part food has played in the COVID-19 pandemic.”

This year’s panel of Michelin-starred judges want to learn about each chef and capture the essence of what the last year has meant for them through their menus. Each course has its own theme taking into account a different element of what every chef has experienced.

The last year has increased interest in where food comes from and sustainability is now more important and urgent than ever. This will be reflected in a vegetarian starter incorporating ingredients on the KNORR® Future 50 Foods list. These ingredients have been identified with the support of WWF as having a positive impact on the environment, by improving the diversity of the crops we consume as well having excellent nutritional credentials.

Paul Ainsworth remembers a time in March 2020 when he watched fishermen come into Padstow with a boat full of stock that couldn’t be used, whilst also hearing from his butcher about the financial challenges they faced as it was announced restaurants should close. Chefs acknowledge the importance of supporting their suppliers and the main course should incorporate both fish and meat of the competitor’s choice. It must reflect their passion for helping high quality, local, British producers.

Finally, the dessert must explore those memories from the start of

the pandemic; when food items were sparse, and families came together to invigorate a love of cooking and baking using raw ingredients.

NCOTY judges are looking for a twist on some of those great British classics that bring a sense of comfort during difficult times. The menus the chefs create for the entry process will be what they serve up for judges if they make it to the final, so it needs to be show-stopping and taste incredible.

From all the entries received by Monday 31st May, the judges will whittle them down to just 40 chefs who will then be invited to the second stage. Chefs who make it through will be asked to create a further dish in a bid to battle for one of just ten sought-after places in the final. The cook-off will take place in London in September with the chefs being part of a documentary which will be aired as part of an

Alex Hall, executive chef at Unilever Food Solutions added: “Knorr Professional is a long-standing partner of the competition and each year we’re honoured to be able to celebrate the very best talent our industry has to offer. The competition is a catalyst for the future talent of the industry and year on year the quality of food and competitiveness continues to grow. Recognising the speed at which food is evolving and knowing that chefs can truly be ambassadors for change this year, we’re delighted that the Guild has embraced our quest to cook for a more sustainable future with a focus on the Future 50 Food report. The chefs who participate will be able to demonstrate how putting plants at the centre-of-plate can still deliver the quality and value that their customer expect, whilst showcasing their skills in order to cook not only for the title but for a sustainable food future.”

Scotland’s Pub Sector: Economic Support Must Reflect Restrictions The Scottish Beer & Pub Association (SBPA) has called for a fairer deal for the country's pubs, bars and other licenced venues ahead of expected reopening later this month, which they say is currently ‘grossly unfair’.

Under current plans, pubs and bars will be severely limited in their ability to trade viably once allowed to reopen but will receive no extra support in comparison to other sectors which will be able to trade close to normal as soon as they open their doors. A survey carried out by the trade body showed that the Level 3 restrictions will see estimated turnover fall by 79%, making the majority of Scotland’s licensed venues entirely unviable. Pubs, bars and other late-night venues will receive the same amount as a café or fast-food in grant support, despite the restrictions having a much more damaging impact on the licensed trade.

Commenting, SBPA CEO Emma McClarkin said: “The economic support provided by both governments has been instrumental in preventing business failures, but the current arrangement is grossly unfair to our sector. A café or fast-food outlet will be able to trade almost as normal from the 26th of April, whereas our sector will see turnover drop by 79%, but both

will receive the same level of grant support.

“Due to the nature of our business, a huge percentage of trade takes place in the evening but we’ve still no date for when we will be able to return to normal licensing hours. This means that many hospitality businesses are completely in the dark as to when they will return to profitability, with no further economic support from the Scottish Government expected. Even at Level 2, the restrictions on hours will see pubs down 20% on turnover.

“Once again Scotland’s pubs and bars will be at a competitive disadvantage to those in England, where all limitations on trading times will be removed later this month. The Scottish Government must look again at the curfew and allow us to return to regular licensing hours as soon as possible, or provide those businesses impacted with adequate financial support to get them through.

“The current arrangement is simply unfair to the licensed trade and the thousands of employees who work in the sector.”

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How Staycations are Changing the Market and Hospitality Industry 14

CLH Digital

Issue 52

By Olga Pavlova, Content Marketing Manager at ALTIDO (www.stayaltido.com)

they have the possibility to escape the city and spend some time in a house in the countryside, they use it”.

3. HOSPITALITY BUSINESS IS CHANGING AS WELL As guests are moving out of the big cities, so do property managers.

Although city apartments remain to be the core of our business, we now acquire more houses in rural areas and villas at the seaside.

Furthermore, we launched a new brand Coast and Country by ALTIDO which offers full management hospitality service to holiday let properties in far-flung areas. “It is a logistical challenge for us as business, - Jeremy Slater admits. But the core tenets of hospitality still apply: providing a well-maintained property, good value for money, 24/7 guest support and friendly local touches.”

4. THERE ARE SOME BENEFITS IN THIS SITUATION As the future of international travel this year remains unclear and regulations are changing every day, staycations are booming in the UK and Europe. With my colleagues at ALTIDO we discussed what it means for people and industry and whether staycations are here to stay. I spoke with Jeremy Slater, the General Manager of ALTIDO UK, Thomas Archer, ALTIDO co-founder and the Managing Director of ALTIDO Portugal and Marco Rossanigo, the General Manager of ALTIDO Italy. Here is a short take away from our talk.

While just like all travel professionals we are eagerly waiting for international travellers to return, staycations proved to be quite beneficial not only for business, but also for guests and local economies. They provide the opportunity for property managers and owners to still receive some cash flow in these challenging times and for guests to go on holiday even though borders may stay closed. Staycations also are helping to diversify business and support local economies in not so popular destinations.

1. STAYCATIONS ARE ON THE RISE We’ve seen a significant increase in domestic bookings in all regions starting from March 2020 and expect more to come in summer 2021. In Italy up to 80% of reservations last summer came from local guests and we are likely to see similar numbers this year. Majority of bookings in the UK and Portugal are expected to be from local guests as well. As Tom Archer puts it: “People are desperate to travel. I think it’s pretty clear. And if you can’t go abroad, staycations are a great alternative.”

Marco Rossanigo says: “Staycations opened the possibility for less known destinations to attract much more visitors than it was possible before. We now have properties in less famous destinations with the same level of bookings as in well known regions like Chianti.”

5. STAYCATIONS ARE HERE TO STAY. AT LEAST, FOR SOME TIME The current boom in domestic holidays is fueled by exceptional circumstances which hopefully will change by the next holiday season, but it seems that staycations are here to stay for at least a couple of years.

And it’s a good thing.

Tom Archer shares his thoughts: “I think international travel will pick up massively in the next 2-3 years, possibly bigger than before. But staycations are definitely going to stick around. After two years of doing staycations people might think ‘well, I’d like to explore my country a bit more’. It’s a positive step”.

2. THE CONCEPT OF TRAVEL HAS CHANGED About the author

Two years ago we had a large amount of guests booking weekends in big cities for short breaks, but things are different now. As the majority of people are still working from home and international travel remains the subject of restrictions, we see much more bookings from local customers who want to spend several weeks or even months in properties out of cities. “It’s a new life, home working has changed everything, Marco Rossanigo explains. Mostly people live in apartments, and once

Olga Pavlova is the Content Marketing Manager at ALTIDO who’s been with the company for several years. She graduated from the London School of Journalism and has been writing about travel and tourism industry for a number of publications including the Condé Nast Traveller magazine. ALTIDO is a hospitality provider managing Airbnbs, serviced apartments, hotels and private residences across Europe.

Beer Drinkers Returning To Pubs Can Finally Get a Taste of Fresh Cask Beer tic local brewers that make our pubs so special.

With cask beer sales hit a new campaign says "Cask is BACK, so back CASK"

“The BII continues to support members through this critical reopening and long road to recovery of their pubs, as well as the key supply chain businesses that help make the Great British pub part of our nation’s heritage.” Steven Alton, CEO of the BII.

A new campaign is calling on beer drinkers to back British brewing and pubs and opt for a pint of fresh cask beer from a local independent brewery when they return to pubs next week.

“We have all missed the pub and for a lot of us a pint of Cask Ale will complete our rehabilitation. Serving great cask ale I am sure will get more people back into the British pub.” Paul Nunny, Cask Marque Director

Sales of hand-pulled cask beer, which can only be sold in pubs, have been hit hard by Coronavirus restrictions – with sales of this fresh British beer down 70% over the last twelve months – but a new campaign is seeking to reverse those fortunes and has the backing of brewers, beer drinkers and publicans alike.

The 'Cask is BACK, so back CASK' campaign has been launched today by the Society of Independent Brewers, the Campaign for Real Ale (CAMRA), the British Institute of Innkeeping, and Cask Marque – who are championing Britain’s National drink, which can only be enjoyed down the pub.

"Cask beer and pubs go hand-in-hand and are an important part of our National identity. Because cask beer can only be enjoyed in the pub it’s the drink millions of beer lovers across the UK have missed most during lockdown. Whether you're a real ale enthusiast or sometimes beer drinker, we're asking everyone to support their local independent breweries and opt for their first pint back in the pub to be some delicious local cask beer. For publicans, those pubs that do cask and do it well will reap the rewards so we’re encouraging all in the pub trade to prioritise cask and ensure that first pint back is in tip-top condition. The message is simple - cask is back, so back cask!" James Calder, SIBA Chief Executive.

“What makes the Great British pub so unique is delicious, fresh cask beer. It’s a drink you can only enjoy in the pub and which millions of people across the UK have not been able to enjoy for much of the last twelve months. So when pubs reopen next week I’d like to invite you to join me in making our first pint down the pub a fresh cask beer from a local brewery, you’ll not only get a great tasting beer but you’ll be supporting local independent breweries and our struggling pubindustry.” Tom Stainer, Chief Executive CAMRA “Cask ale is a unique attribute to UK pubs and a key point of difference to many BII members, who run professional independent, drinkled venues in our local towns, high streets and communities. Our pubs need ongoing support to recover their businesses and support fantas-

National pub group Admiral Taverns have also lent their support, “We are proud to support British independent breweries by serving local cask beers in all of our pubs. It’s a unique product that takes real skill to brew and which our landlords take care to serve to customers in the best possible condition. There really is nothing like a fresh pint of cask beer and we are delighted to be serving it once again to customers in our pubs across the UK” Chris Jowsey, Chief Executive Admiral Taverns.

Cask beer, also known as Real Ale, is Britain’s National drink and what makes it unique is its freshness – brewed to be served fresh and hand-pulled from chilled pub cellars over a few days.

During lockdown some 5 Million pints of cask beer from small independent breweries had to be poured away, with the brewers who made it left to foot the bill. Those same breweries have been ramping production back up ahead of pubs reopening, so by buying a pint of cask beer you’re not only supporting your local pub, but helping out small independent breweries too.

Issue 52

CLH Digital

15

Data Shows Early Signs of Growth for Leisure & Entertainment as England Celebrates Reduced Lockdown Measures New data from Barclaycard payments shines a light on the economic impact of the recent changes to social distancing, which came into force on 29 March, allowing outdoor gatherings and the reopening of outdoor sports facilities.

The changes are already having an impact on Leisure & Entertainment – faceto-face spend across the sector was up 136 per cent last week, with many of us eager to return to sanctioned sport at the earliest possible opportunity. Golf courses showed a particularly strong rebound – in-person spend was up 370 per cent compared to the previous week, and total spend was up 190 per cent.

People in England can also attend outdoor gatherings of up to six people or two households, which, coupled with the brighter spring weather, has caused a spike in local travel – overall travel and petrol spend were both up 7 per cent, with friends and family reuniting for the first time in 2021.

The boom in outdoor gatherings is also the likely reason why Barclaycard Payments recorded a 9 per cent rise in contactless transactions over the past week, with more people using ‘tap and go’ as a convenient and safe way to pay for their picnic en route.

However, the ongoing social distancing measures are still having a significant affect – the total value of transactions across Leisure & Entertainment was still down 35 per cent compared to the same week two years ago, before the onset of the pandemic.

Rob Cameron, CEO of Barclaycard Payments, said: “This is a strong indication of the pent-up demand for returning to pre-pandemic activities, like seeing friends and family and enjoying outdoor sport. We hope that businesses will maintain this momentum as they approach the next major milestone – the reopening of non-essential retail next week.”

Treasury Committee Launches ‘Jobs, Growth, and Productivity after Coronavirus’ Inquiry The Committee will examine how the Government can reduce and mitigate economic scarring and job losses after the pandemic, how much difference the Government can make to economic growth, and what has caused the UK’s productivity growth to be persistently weak.

It will also examine macroeconomic policy, looking at whether the Bank of England’s inflation target is fit for purpose, if the Monetary Policy Committee has effective tools to stimulate the economy when interest rates are low, and whether a return of inflation is a risk to the economic recovery.

The deadline for submitting written evidence is 17:00 on Monday 17 May. The first evidence sessions will take place before the summer recess, with a report expected later this year.

Commenting on the launch of the inquiry, Rt Hon. Mel Stride MP, Chair of the Treasury Committee, said: “As the UK begins to emerge from the pandemic, jobs, growth and productivity will be key priorities for the Treasury Committee.

“What role can the Government play in raising economic growth? How can the Government reduce economic scarring effects from the pandemic? Does the Government have a coherent strategy to promote long-term productivity growth?

“These are some of the questions that we’ll seek to answer throughout this inquiry, which will conclude with a series of recommendations for the Government and associated public bodies.”

UKHospitality Chief Executive Kate Nicholls said: “Prior to COVID, hospitality was the third largest employer in the country, providing jobs for 3.2 million people. The sector created £130bn in economic activity and generated £39bn of tax for the Exchequer, funding vital services. It will, therefore, be key to economic recovery.

“Having been the sector hardest hit by the pandemic, suffering months of closure and acute trading restrictions, the future of thousands of pubs, restaurants, hotels and leisure facilities is in jeopardy. So, while the sector is keen to play its part in helping to power the UK’s economic revival and job creation efforts, businesses can only do so with the right trading conditions.

“Crucially this includes scrapping the unfair business rates relief cap which will see almost 8,000 venues paying full rates in July, just weeks after re-opening. A further 1,850 venues would face the same situation before the end of September. This will likely prompt businesses to look at closing unviable sites, cutting jobs or holding back investment, damaging any efforts to UK recovery.”

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16

CLH Digital

Issue 52

Debt Lawyer Urges Pub Owners To Make Repayment Plans With Landlords After Lockdown

By Alan Hamblett, Director at Corclaim (www.corclaimdebt.co.uk)

"I can't abandon that tool any more than I would abandon a nuclear deterrent. But it is like a nuclear deterrent, I certainly don't want to use it.

And nor do I think we will be in that position again" – Boris Johnson, July 2020.

In June 2020, when a second wave and a second lockdown were being talked about as an unlikely possibility, the government published a code of practice for commercial rent debt. This was designed to encourage landlords and tenants to work together after the first lockdown. By Christmas, Johnson assured us, everything would be back to normal.

We are now emerging from a third lockdown resulting in the closure of most retail outlets, pubs and restaurants until at least April. The reopening will this time, we are told, be “irreversible”. With rates rising again across Europe, it remains to be seen how the word “irreversible” will come to be re-defined in the coming months.

In the meantime though, landlords and tenants have a £2bn mountain of debt to move and this is continuing to grow all the time.

So, what does the Code say? How should responsible landlords and tenants work together?

The foreword says that "Government has always been clear that tenants who are able to pay their rent in full should continue to do so, whilst those businesses that cannot pay in full should communicate with their landlord and pay what they can.

Landlords should also provide support to businesses if they too are able to do so". Helpful?

Landlords are property owners who have loans to service, investors to satisfy, properties to maintain and other overheads to meet. They may also be brewers who have beer to sell. Tenants are business owners who have customers to satisfy, staff to pay, Covid regulations to observe, suppliers and other overheads. And of course, both landlords and tenants are in business to make profit.

Whilst, historically, there may have been an element of mistrust – especially in the pub sector – between

landlords and tenants as to equality of bargaining power and fairness, it is essential for the survival of so many businesses that landlords and tenants should now work together.

Tenants must explain what financial help they have obtained and what they have done with it. There are of course government grants available for exactly this purpose. Landlords should be willing to provide concessions where they "reasonably" can, taking into account their own financial commitments and all the information provided by the tenant, which should be treated sensitively and confidentially, about the financial impact of restricted trading. Landlords refusing concessions should explain openly to tenants why they are doing so.

Concessions could, for example, involve a rent free period, deferral of rent, payment monthly rather than quarterly, or waiver of interest on late payment. Any variation to the lease should be confirmed by written memorandum - speak to your solicitor if in doubt.

It should be confirmed in writing that any rent concessions will terminate automatically if any proposal for voluntary arrangement is put forward. The landlord's voting rights will then be by reference to the full amount and not the reduced amount. If reasonable arrangements cannot be agreed by the parties, then how can a rent debt be enforced?

First, let's look at what a landlord cannot do. Forfeiture of commercial leases for non-payment of rent is still prohibited. This prohibition originally expired on 30th June 202 and has been extended every three months.

It currently expires on 30th June 2021. No doubt it will be extended again. CRAR (Commercial Rent Arrears Recovery) is no longer available either unless the debt pre-dates Covid.

Statutory demands and winding up petitions are prohibited unless it can be shown that the debt is not due to the effects of the virus on the debtor's financial position. It is still possible to issue debt proceedings against the tenant or any guarantor. Judgment can be enforced in the usual way. It may also be possible to pursue a previous tenant if the lease was assigned to the current tenant. A section 17 notice will have to be served within six months of the debt falling due.

Where the tenant has sublet the premises, it is possible to serve notice on the subtenant requiring the rent to the paid direct to the superior landlord. Although forfeiture is not permitted on the basis of non-payment of rent, it may be permitted on the basis of other breaches of covenant. If in doubt, speak to your solicitor.

The question, as always, is whether you want to maintain a long commercial relationship or whether your own immediate cash flow is the priority.

Test And Trace” Via NHS App for Pub And Restaurant Visits

All pub and restaurant visitors will be required to check-in with the NHS Covid app from April 12 under new rules.

Previously, only one member from each party would have to provide details to check in to a venue, however, the government has announced that everyone within a group must do so.

In a statement today the government set out a plan for free, twiceweekly rapid testing to become available to everyone in England.

In line with new regulations, when a group enters a hospitality venue, every individual must check either by scanning the official NHS QR code poster with the NHS COVID-19 app, or by providing their contact details. Previously, only the lead member of the group needed to provide contact details to check in.

VENUE HISTORY SHARING If an app user tests positive, they will be asked to share their venue history in a privacy-protecting way via the app. This will allow venue alerts to be generated more quickly, and improve the ability to identify where outbreaks are occurring and take steps to prevent the virus

lar rapid testing is even more important to make sure those efforts are not wasted.

spreading.

ADDITIONAL VENUE ALERTS If a person has been at a venue on the same day as several other people who have since tested positive for COVID-19, they may receive an alert advising them to book a test immediately, whether they are showing symptoms or not. This is to support finding asymptomatic cases who may have caught the virus but are not displaying symptoms.

New QR code posters There will be new posters displaying QR codes for hospitality venues in England. Work has taken place with the industry to make the posters clearer and easier to use. All venues in England in scope of the regulations are legally required to display an official NHS QR code poster.

Prime Minister Boris Johnson said: “Massive efforts have been made by the British public to stop the spread of the virus.

“As we continue to make good progress on our vaccine programme and with our roadmap to cautiously easing restrictions underway, regu-

“That’s why we’re now rolling out free rapid tests to everyone across England – helping us to stop outbreaks in their tracks, so we can get back to seeing the people we love and doing the things we enjoy.”

Health and Social Care Secretary Matt Hancock said: Around 1 in 3 people who have COVID-19 show no symptoms, and as we reopen society and resume parts of life we have all dearly missed, regular rapid testing is going to be fundamental in helping us quickly spot positive cases and squash any outbreaks.

The vaccine programme has been a shot in the arm for the whole country, but reclaiming our lost freedoms and getting back to normal hinges on us all getting tested regularly.

The British public have shown over the last year that they quickly adapt and always do what it is right in the interest of public health, and I know they will do their bit by getting tested regularly in the months ahead.

Prepare for Recovery by Offering Outstanding Customer Service with Online Drinks Courses Now Available from School of Booze As hospitality operators prepare for business recovery despite an uncertain reopening schedule, Jane Peyton, founder of School of Booze, has launched an online drinks education platform offering training courses in Beer, Cider, and Wine.

The courses are an opportunity for team members to develop their drinks knowledge to provide the best possible customer service and memorable experience once hospitality is open for business again.

There are three levels of learning - Beginner, Intermediate, and Advanced - offering essential starter knowledge for anyone who works in the drinks industry and wants to know more about what they are selling or to expand their knowledge to improve their career prospects.

Commenting on the launch, Jane Peyton said “All staff should know what they are selling and be able to engage, communicate and enthuse customers about their drinks offer. Educated staff are more motivated and good for business, as they bring a higher likelihood of encouraging incremental spend. They perform more effectively and have more confidence in upselling, giving customers a better experience and more confidence in the service provided. They feel more valued, are happier, enjoy their work more, stay in the job for longer and therefore bring greater stability and a clear career pathway to a business.

“With so many talented hospitality staff currently on furlough, this is the ideal time for them to study a relevant subject to add to their CV and ensure that their expertise can contribute to the sector’s recovery.”

The convenient courses are concise with easy-to-learn content in audio and written formats. They are aimed at people who work in the on-trade and off-

trade, brand owners, drinks producers, PR and Marketing or associated suppliers, and anyone who is keen to learn more about the industry they work in.

The courses are accessed through School of Booze’s learning portal via mobile devices or computer, allowing study to be completed whenever and wherever is convenient, removing the need to travel and sit in a classroom.

When students feel ready, they take an online multiple-choice examination and receive a digital certificate when they pass. In other words, the School of Booze courses are ‘On Your Device, In Your Place, At Your Pace’.

The courses have been developed in response to the growing number of hospitality staff who want to become better informed about beer, cider and wine, as businesses seek to use every advantage through the preparation of pandemic recovery plans. They draw on Jane’s experience as a drinks expert, having run tasting, training and education, and consultancy events. Jane is a Beer Sommelier, was Britain’s first accredited Cider Pommelier, is accredited through the Wine & Spirit Education Trust, and has also written extensively about drinks and the hospitality industry.

Individual online learning courses from School of Booze are priced at £50 inc VAT, with discounts available for subscribing to multiple programmes. “With three levels of study available” continued Jane “the courses offer an informative and engaging way to learn for beginners, intermediates and advanced students and are aimed at further improving service standards within the UK hospitality sector.”

The online courses are available through the School of Booze website. Single subject education materials such as the principles of Beer & Food Matching will be available next month. www.school-of-booze.com

THIS Takeaway Meal Will Make You 83% Happier, According To Science 18

CLH Digital

Issue 52

In the past 90 days, searches relating to ordering takeaways have increased by up to 3,400%! But why are millions of us turning to takeaways at the end of the week? Well, Lee Chambers, Wellbeing Consultant, explains that ‘food has a powerful nostalgic element, taking us back to positive times in our lives, times with less responsibility and memories of people we enjoyed food with’.

In third to last place, the study showed that ordering a kebab improves happiness levels by 27%, raising participants’ score of 142 before eating, to 181 points.

So, in a bid to reveal which takeaway boosts our serotonin levels most, Lieferando.at conducted an experiment using the Brief Mood Introspection Scale (BMIS). The BMIS scale consists of participants rating the intensity of their positive emotions, such as happiness and liveliness, the results are then totalled to create an overall ‘happiness’ score out of 500.

Participants’ scores were taken before eating any takeaway meal and averaged at 142 BMIS points. Their mood was then analysed after eating each takeaway to note the percentage increase in happiness.

After studying 2,158 people and their emotional reactions to 11 different takeaway meals, they can finally uncover the results!

WHICH TAKEAWAY FOOD MAKES US HAPPIEST? On average, Lieferando.at found that ordering any kind of takeaway meal increases happiness by 52%!

Although, Lieferando.at can reveal that ordering an Indian takeaway is best for your mental health as it’s shown to improve overall happiness levels by a whopping 83%. A takeaway curry was found to raise participants’ BMIS points from 142 before eating, to 260 thanks to its intoxicating aromas and unique flavours.

Interestingly, UCLA researchers also announced that the vibrant spices in foods like turmeric have been found to boost your mood.

Sushi places in second, with participants reporting a 73% increase in happiness. Participants reported a significant boost in positive emotions as the pre-takeaway BMIS score increased from 142 to 246 after eating sushi.

In third place is one of our guilty pleasures, burgers! Unsurprisingly, tucking in to this American-style meal makes us 70% happier than we were before, increasing the BMIS score from 142 to a healthy 242 points (+100 points).

Psychologist Lee Chambers explained that ‘comfort food is not a myth’ and ‘when we look at the brain chemicals at play, our favourite takeaway can trigger dopamine release. Even just thinking about it can stimulate this, generating a craving that we can then satisfy’!

Following in fourth and fifth place are Thai and Chinese. These takeaway treats were recorded to improve happiness levels by 64% and 58% respectively – raising their BMIS score from 142 before eating, to 233 and 225 points each.

On the other end, Lieferando.at found that fish and chips is the takeaway option that places last. It’s shown to make participants just 18% happier than they were before eating, only improving their original BMIS score of 142 by 26 points. Although the score is still impressive, the takeaway earned just 168 BMIS points – 92 less than the leading takeaway.

WHY DOES FOOD MAKE US FEEL BETTER? Curious to learn more about the relationship between food and happiness, Lieferando.at spoke exclusively to Lee Chambers, Psychologist and Wellbeing Consultant.

“From a psychological perspective, food alters our mood through several pathways. Firstly, the idea of comfort food is not a myth; we can use food as a coping mechanism when we are feeling stressed, anxious or bored to anchor us in the present while enjoying it. Given the turbulence of 2020 and the limitations on some forms of entertainment, food has become even more powerful in being a tool of happiness and being an experience that is certain, the same every time.

When we look at the brain chemicals at play, our favourite takeaway can trigger dopamine release. Even just thinking about it can stimulate this, generating a craving that we can then satisfy. An elevated cortisol level can also induce a craving for foods that create a level of comfort, especially foods with higher levels of fat. Ghrelin and leptin, our hunger hormones, can also impact our emotions and drive our eating behaviours. When we are hungry, and our blood sugar is low, we find it harder to manage our emotional regulation and balance, and this can lead to moments of becoming hangry.

Please see the full blog post for the complete rankings here: https://www.lieferando.at/en/explore/takeawayhappiness-study/

METHODOLOGY: 1.Lieferando.at conducted a study with 2,158 takeaway consumers worldwide, providing them with 11 different options throughout 2020.

2.The Brief Mood Introspection Scale (BMIS) was used to assess participants' general mood, prior to any takeaways being ordered. Once the meal was ordered and within five minutes of finishing each takeaway, participants were then asked to complete the same survey.

3.The scale used for participants was from 1 to 5. These values were multiplied by 10, making the maximum score for each mood 50, and 400 for the final mood score.

4.We then collected the results and calculated the average mood scores for all the participants. Prior to eating the takeaway meals, respondents average BMIS score was 142.

5.Based on this, the percentage change in the average mood score after the takeaway meal was calculated. A higher percentage increase is assumed to represent a greater increase in reported happiness after eating the takeaway meal.

A Summer of Socialising Ahead

It's a sad day for burrito lovers as Mexican takeaways improve your overall mood by just 24% and earn 177 BMIS points.

2021 looks set to be the summer of socialising for many UK consumers, if lockdown measures do lift, with 36% saying they intend to have friends and family over to their homes more often than pre-pandemic.

According to a snap poll carried out by KAM Media last week, there will be a significant amount of socialising going on in homes if and when restrictions are completely lifted this summer. 39% of UK adults said they will have friends or family over for a BBQ. 32% will have people over for a dinner party.

Katy Moses, MD, KAM Media: “There is a definite buzz in the air as consumers begin to let themselves dream that the lifting of restrictions may be a reality this summer. This is a huge opportunity for the offtrade and grocery retail to really tap into these "social events" and yet more evidence that the growing 'Hospitality at home’ trend of “meal kits” and “mix at home cocktails” is unlikely to go anywhere fast.”

It’s not just in people’s homes where these social events will occur. The research showed that 41% intend to have a picnic in a public place. 60% intend

to visit a pub or restaurant. People are also open to visiting the cinema (27%), the theatre (16%) and also music festivals (12%.)

Generation Z and young millennials are most confident that they will return to these social activities: 47% say they will visit pubs/restaurants more often vs pre-pandemic compared with just 16% of over 55year-olds.

KAM’s research showed that 46% of women intend to have a picnic with friends this summer, compared with just 37% of men. 44% of women intend to have friends/family over for a BBQ compared with 34% of men. 30% of both women and men say they will be visiting pubs/restaurants more often compared with pre-pandemic.

Katy Moses, MD, KAM Media: “It’s no surprise that the enthusiasm to get out and socialise is led by the younger generations but interesting when we look at social and leisure activities outside of pubs and restaurants, we start to see a difference in the sexes too! Women are much keener to go on picnics, have people round for BBQs and dinner parties than men.

For more information visit www.lieferando.at/en/explore/takeaway-happiness-study/

But both sexes are equally keen to get back to the

pub this summer!”

Covid Passport: The Future of the Economy, A Breach of Our Legal Rights, Or Fools Gold?

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By Dominic Walker, Partner, JMW Solicitors (www.jmw.co.uk) Ian Brown the frontman of legendary Manchester band the Stone Roses was the first singer to pull out of a major festival when he refused to accept ‘proof of vaccination’ as a condition of entry to the Neighbourhood Weekender in Warrington.

Brown tweeted: “My Saturday night headline show at NHBD Weekender Festival will now not happen! I refuse to accept vaccination proof as condition of entry. Refunds are available! X “

PROOF OF VACCINATION OR A COVID PASSPORT? The Covid status certification, as the Government is at pains to name it, is the use of testing or vaccination data to confirm individuals have a lower risk of transmitting Covid 19.

It is unclear if such a ‘passport’ would be in the form of a mobile phone application or a paper document. On the basis that the NHS Test and Trace system has been available using an application for mobile phones it feels as though a similar app would be the format used.

The Government has stated that the certification would “be available both to vaccinated people and to unvaccinated people who have been tested.”

There has already been a formal consultation about the so-called Covid Passport. The Government’s ‘Covid status certification’ consultation closed on 29 March 2021. There will be many who await the results with anticipation not least the airline industry.

There are international examples of a similar system. For example a system does already exist in Israel. The ‘green pass’ is issued to individuals who have received two doses of the vaccine or are recovering from infection.

The Prime Minister Boris Johnson has confirmed that Covid Passports will not be required to be shown when shops and pub gardens re-open on 12 April and not in step three when indoor hospitality opens.

The Prime Minister has indicated that the passport may be required for international travel.

At the Downing Street press conference on 5 April 2021, the PM provided what he described as a three-way reassurance that the passport will cover the following:

1. Immunity - recording whether an individual had the virus in last 6 months 2. Vaccination status 3. Testing - NHS free lateral flow test The PM has accepted that there are complicated ethical and practical issues.

WHAT ARE THE LEGAL ISSUES? The starting point is a practical point that an individual may not want to admit that he / she has been infected with Covid or had a vaccine and therefore if the passport was to show that person x was infected in November 2020 then, for example, stewards at football matches or concerts would be aware of individual x’s infection/health status. The individual may even know the steward and wish to maintain privacy. Under the European Convention on Human Rights, individuals have the right to a respect for their private life. This encompasses health information.

Of course, an individual’s privacy rights may be restricted for the protection of health and in the interests of public safety but such restrictions must be proportionate. Would the imposition of a passport actually protect health and is it proportionate?

Equally, the State would, obviously, be allowed to regulate whether people can watch their favourite football team or hear their favourite band playing live. Consider then a person’s rights to freedom of expression, right to freedom of association, prohibition from discrimination. All rights that are permissibly qualified in an emergency. But at what cost?

There are also data protection issues.

Personal data is defined by the UK GDPR as information relating to an identified or identifiable natural person. If person x is carrying the ‘passport’ in whatever format then it follows that the information is personal data.

In data law, medical information is afforded a higher degree of protection and is regarded as special category personal data. As discussed above, there may be individuals who would like to attend a Stone Roses concert, or indeed the Stone Roses themselves (!), who may not wish to share their special category health data with third parties.

Legal issues aside, there is widespread agreement that we should get this virus under control and return to normality (whatever that means in a post-Covid world). Clearly, the practical measures required to do so involve difficult considerations regarding our rights and freedoms.

The UK’s Takeaway Capital Revealed It remains to be seen how the Government will introduce its Covid passport later in the year.

The city of Birmingham has been declared the lockdown takeaway capital of the UK, after new research revealed Brummies ordered more takeaways than any other city in the UK. The nationwide study by Foodhub, one of the UK’s leading takeaway delivery apps, reveals almost one in 10 people in the city ordered takeaway food every single day during lockdown, while over half ordered a takeaway 2 - 5 times a week in the same 12-month period.

Pizza and fish & chips were the most popular takeaway dishes in the city with 15% of the vote each, with curry following closely behind with 12%.

Foodhub polled 2,000 British adults to assess the takeaway habits of the nation during lockdown.

Nationally, the most popular takeaway ordered during lockdown was Chinese food with 16% opting to order the cuisine over other dishes. Pizza came in second place with 15% of the votes, followed by the classic English dish - fish & chips.

Curry missed out on a top three status, with only one in 10 people classing it as their favourite takeaway, a surprising result as Chicken Tikka Masala has been regarded as a British favourite among takeaway fans for years.

Lockdown saw takeaway sales soar with a quarter of Brits ordering up to twice as much takeaway food then they did prior to the pandemic, with a third of the UK ordering a takeaway meal at least once or twice a week, the research reveals.

Over half of the UK (52%) said they ordered more takeaways during lockdown because they were sick of cooking, and 35% said they had nothing else to spend their money on as restaurants, bars and shops were closed due to national restrictions.

Wil Chung, Foodhub spokesperson, said: “Lockdown saw a big rise in takeaway orders and fast-food deliveries, due to restaurant and pub closures.

“In fact, as a nation, we ordered so much takeaway food during the last year that many of us (42%) are now on first name terms with our delivery drivers.

“When it comes to ordering a food feast, customers clearly like to stick to their favourite takeaway treats - almost three quarters of people (69%) said they haven’t tried new takeaway cuisines during lockdown and just stayed with ordering what they know and love.”

During lockdown, one in 10 Brits have been spending between £50 - £60 a week on takeaway food, with nearly a quarter (22%) of people in the North East region spending £71 - £80 per week.

Residents in Aberdeen enjoy a takeaway meal so much that over one in 10 locals order one twice a day.

When it comes to takeaway favourites, over a quarter (26%) of 18 – 24-year-olds would choose to order a pizza above all other meals and one in five 45 – 54-year-olds would opt for a Chinese to tickle their taste buds.

TOP 10 UK CITIES WHO ORDERED THE MOST TAKEAWAYS DURING LOCKDOWN Birmingham Aberystwyth

Belfast Manchester Cardiff Gloucester London Bristol Liverpool Glasgow

BRITAIN’S TOP 5 TAKEAWAY MEALS DURING LOCKDOWN Chinese – 16% Pizza – 15% Fish & Chips – 13% Curry – 9% Burgers – 5%

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Foreign Travel Restrictions Herald a UK City Break Summer The traffic light system and other restrictions on foreign travel means this will be the summer of the UK city break, according to a hospitality expert.

“This could re-ignite a trend for short breaks in UK cities and towns. The smart marketeers in these urban locations will gain competitive advantage if they’re quick to promote what they have to offer.

Ben Godon, head of Hospitality Asset Management at global real estate specialist Colliers, is predicting an unexpected surge in bookings at hotels in UK cities, following the announcement that the Government will categorise countries for international travel under a three-tier system of red, amber, and green status that will replace the current ban on overseas travel.

“Our cities are ideal for all sorts of visitors – ranging from families seeking plenty of activities for children, to adults who want to enjoy the culture of museums and galleries. In addition, the UK has many hidden attractions which people often assume can only be found abroad. It is possible to visit vineyards in Kent instead of going to Burgundy, and to enjoy superb cooking in restaurants, many of which use excellent local produce such as Scottish fish and Somerset cheddar”.

He said: “This is set to be the summer of the UK city break. Instead of going abroad for two weeks in the sun or going on European weekend city breaks, people could be taking breaks in the UK – visiting London instead of Lisbon, Manchester instead of Madrid, Plymouth instead of Paris, and Birmingham instead of Budapest.

“Many urban hotels – particularly those frequented mainly by business travellers – had been anticipating subdued occupancies over the summer months.

“Now these hotels are likely to become the focus of demand from people who are unable to holiday abroad because there are only a limited number of countries that they can travel to under the traffic light system, and who have also discovered that accommodation in popular ‘coast and country’ locations in the UK is fully booked.

“We are expecting to see a move on occupancy in UK city and town hotels around late May and early June, as people start to look at alternative ways of having a break this summer, such as having a number of long weekend breaks instead of a two-week holiday abroad.”

Ben Godon, who has worked in management roles in hotels for nearly three decades, said hoteliers in UK cities and towns should begin actively marketing their attractions.

“The domestic market offers huge opportunities for these hotels, and also for the UK tourist industry to showcase domestic city and urban attractions to people who may be unaware of them,” he said.

Under the traffic light system, green countries have no quarantine but anyone travelling to them has to have a COVID test before they depart and when they return home; amber countries require a pre-departure test and quarantine on arrival for up to 10 days; and travel to red countries is banned, and anyone arriving from them has to undergo compulsory hotel quarantine upon return and testing.

Ben Godon said that the season for traditional UK holiday destinations this year was likely to be extended because options for holidays abroad would be severely limited, as only a small number of countries are presently on the green list.

“Demand for summer holidays in places like Devon, Cornwall and the Lake District this year has already meant the peak months of July and August are already fully booked in hotels, and also in Bed & Breakfast accommodation, caravan parks and campsites,” he said.

“This, together with the limited number of countries abroad that have been deemed to be safe for travellers, is likely to mean people will decide to book holidays in traditional UK holiday destinations that have rooms available in May and June, and also in September and October.

“This will bring an unexpected and very welcome boost to these areas, many of which have fragile economies because of the short duration of their tourist seasons.”

Groundbreaking Health Technology Products Will Support Hospitality Reopening their premises and delivery vehicles without the use of chemicals.

Medklinn International, the health technology company that has pioneered research and development into negative ionisation and ozone in the sterilisation process, already provides air and surface sterilisation solutions in ASIA, the USA, Canada, Australia and Germany. Now the business is set to launch in the UK. Daniel Lu, chief technology and innovation officer of Medklinn International, said: “We are looking forward to bringing our health technology to the UK. The announcement from the team at Fujita Health University in Japan further demonstrates that ozone sterilisation technology is a viable alternative to the use of chemicals for disinfection.”

A UK business partnership is bringing health technology to the hospitality industry to support businesses as the easing of lockdown restrictions begin.

Scientists from Fujita Health University in Japan have confirmed that low concentrations of ozone gas can be used to neutralise coronavirus particles without causing harm to humans.

According to the university research, low-level ozone gas in concentrations of 0.05 to 1.0 parts per million (ppm) could be key to neutralising the spread of coronavirus in healthcare settings such as examination rooms and waiting areas. It also provides hospitality businesses with an alternative method to sterilise the air and surfaces in

Steve Jones, Brand Manager Medklinn UK, said: “We’re really excited to be launching Medklinn UK. Our products are already used by some of the leading global brands in the hospitality industry, including Hyatt, Mandarin Oriental and Singapore’s Changi Airport. We believe that they will be particularly useful as we make steps towards easing restrictions and reopening the UK following the lockdowns over the past 12 months.”

In addition to the latest breakthrough in neutralising coronavirus particles, Medklinn products are also proven to be effective in: • Killing 99.9% of harmful microorganisms such as viruses and bacteria,

mould and fungi by destroying their RNA and DNA structure • Eliminating volatile organic compounds (VOCs), including those with adverse health effects • Neutralising allergenic organic compounds such as pet dander and the protein in the faeces of dust mites, which are often the cause of allergies Medklinn UK will offer a range of air and surface sterilisers designed for business use including: • Permanent units for spaces up to 1,000 sq ft such as hotel guest rooms, washrooms, offices and classrooms • Permanent units for large spaces of 3,000 sq ft or more such as hotel corridors, washrooms, restaurants, halls, offices, exhibition centres, supermarkets, food processing and manufacturing plants • Portable units for ad hoc treatments of indoor odours recommended for hotel guest rooms, restaurants and facilities management It will also offer ozone water systems (for washrooms, industrial kitchens, food processing factories) and integrated sterilisation systems (for public washrooms, food processing and F&B outlets and supermarkets).

The consumer range from Medklinn will feature two products - one suitable for the home and travel and one for use in vehicles.

For further information about Medklinn UK please visit uk.medklinn.com or contact medklinn@tunnelight.net.

Outdoor Accommodation Offers Lifeline To Struggling Village Pubs Caravan and campsites could offer a lifeline to rural pubs pushed to the brink of closure by COVID-19.

“But there are many pubs out there with a spare pocket of land which is under-utilised and can quickly start to generate revenue.

“Because of this, it is probably the easiest and quickest way to secure the future of the precious village pub.”

Figures released by Pitchup.com – Europe’s largest outdoor accommodation provider – show that pubs providing even basic outdoor accommodation can earn tens of thousands more each year than those that do not, with little investment or additional workload.

“Even a small temporary campsite can make a real difference to the bottom line of a rural pub.”

One pub that has benefited from a campsite is The Red Lion in Brinkley, Cambridgeshire, which is situated around 15 minutes from Newmarket.

The news comes after a survey by the Countryside Alliance revealed six in 10 rural pub landlords believe they will go out of business if lockdown restrictions are not sufficiently lifted by the summer.

But with caravan and campsites quickly and easily set up, many rural pubs are in a fantastic position to capitalise on the boom in staycations and secure their future.

Dan Yates, founder of Pitchup.com, said with rural pubs under such threat, now is the time landlords need to find new revenue streams.

He said: “The loss of rural pubs strikes at the very heart of the countryside. It is a tragedy for communities as the pub is so often a social hub for local people, and it impacts on other businesses, particularly tourism businesses, as if there is no pub, people are less likely to visit.

There are a number of different options for landlords wanting to establish a caravan or campsite at their pub. These include: • A temporary, pop-up campsite which can be operated for 56 days per year in England for tents without planning permission. Of the 56 days, 28 can be ‘within the curtilage of a building (except listed buildings) meaning even beer gardens next to the pub could be used.

• Sign up with an exempt organisation, which will allow you to run a campsite or caravan site, potentially all year round.

• Apply for full planning permission to operate a camping and caravan site all year round.

Pitchup.com collated figures from more than 190 pubs from across the UK with caravan or campsite and found they made on average around £6,000 more per year than those that didn’t offer accommodation.

However, others made far more than this, with one pub in Somerset raking in more than £65,000 over a 12 month period and others across the south and midlands taking in excess of £40,000.

Dan added that camping and caravan sites offer a natural extension to pubs as essential facilities are already in place.

“Pubs benefit from having toilets, water and electricity available, so setting up a campsite often requires no investment at all,” he said.

The 450-year-old grade II listed pub, known for its home-cooked food, has a back-to-basics campsite which caters for visitors from near and far.

Owners Morris and Gwyn Fenton said the campsite has a significant impact on the takings of the pub.

“We've found 50%+ of campers spend around £100 in our bar/restaurant and for a small country pub that's significant,” said Morris.

“So, although last year and this have been a challenge, we’re hoping that when we’re able to open up, many more people will choose to holiday in the UK and we’ll benefit from that.

“We're planning to just reinvest everything we make from camping for the next few years since it's spare money really.

“It's been a great thing to try, and an incredibly enjoyable thing to do for us, personally.

“We really enjoyed meeting the people that we have stay with us.

Everyone that has booked with us through Pitchup says that’s who they use to find somewhere to go.”

Interested landlords can find out more at https://www.pitchup.com/how-start-campsite-caravan-park/ and https://www.pitchup.com/join/ or phone 0203 743 9975.

Get accurate energy bills with smart meters Avoid estimates and only pay for what you use. Ask your energy supplier if you are eligible for a smart meter.

The COVID-19 pandemic has been incredibly challenging for businesses across Great Britain. As firms begin opening up amid continuing restrictions, many are assessing their financial situation and focusing on how to operate in this difficult new trading environment.

In these uncertain times, many businesses are looking for ways to save money and maintain a healthier bottom line. The good news is that getting a smart meter for your business is a small change that could make a big difference.

Smart meters are a great way to gain more control and understand how much energy you’re using. Since energy is a key expense that businesses factor into their outgoings, identifying ways to reduce your consumption could help you save money.

Smart meters are available for many businesses. Depending on your circumstances, your smart meter could come with an In-Home Display (IHD), which will enable you to see up to date consumption in pounds and pence, making it easier to visualise how much energy you actually use. In fact, some business owners who have had one installed said it highlighted areas of spending they weren’t even aware of. This could give you the information you need to help reduce your consumption and therefore save money On top of that, smart meters can help save you time. They can automatically send meter readings to your supplier, so you no longer have to. That’s one less thing on your to-do list!

Your energy supplier will be ready to fit your smart meter once your eligibility has been confirmed. They will arrange a date and time that is suitable for you and your business requirements. A trained installer will then call round to your premises and fit your smart meter, and after the installation process is complete, they can show you and your staff how it works and answer any questions you might have about it.

Contact your energy supplier to find how smart metering can work for your business. Eligibility may vary.

www.smartenergygb.org

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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/

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

The Return of the Hospitality Industry Your FREE trading standards legislation guide The coronavirus (COVID-19) pandemic has brought many challenges to the hospitality sector, with some businesses - particularly pubs and restaurants - forced to radically change the way they operate. Indeed, the hospitality sector’s economic output dropped as much as 92% (source UK Parliament) between February and April 2020 during the first lockdown; however, the sector bounced back when restrictions were relaxed last summer, giving hope of a similar recovery this year.

Now one year on from the first national lockdown and with the Government’s roadmap out of lockdown response, we look to exit the pandemic measures and return to some sense of normality. It is clear that the public will still hunger for their favourite restaurant or take a trip to the local pub that they’ve been missing for months. This gives the sector the potential for ample opportunities, recovery and even growth in 2021.

For a smooth return, business owners must get regulation right from the outset.

Streamlining measures to secure consumer safety enables business owners to build their business without succumbing to regulatory hiccups.

Fortunately, the Chartered Trading Standards Institute (CTSI), working in partnership with the Department for Business, Energy and Industrial Strategy (BEIS), created Business Companion which offers free, impartial legal guidance for businesses, written by experts with years of experience. The Retail Guide Food and Drink annex brings together the tasks and measures that businesses will need to put into place prior to the return of the hospitality industry and beyond.

Download your free copy at www.businesscompanion.info/focus/working-safely–a-retail-guide See the facing page for details.

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UKHospitality Publishes Scottish Parliament Election Manifesto UKHospitality has published its manifesto: Rebuilding Scotland’s Hospitality and Tourism Sectors ahead of the 2021 Scottish Parliament election.

The manifesto highlights the vital importance of the hospitality and tourism sectors as an economic and cultural force in Scotland and the crucial need for them to be supported. It also emphasises the disproportionate harm caused by the COVID pandemic and the critical need for hospitality and tourism businesses to be at the heart of the Scottish Government’s plans to rebuild the economy.

The manifesto calls for a diverse range of measures, including a full review of business rates with a shift away from tax on property, the creation of a well-funded marketing programme to promote Scottish tourism, and a moratorium on new regulations coming from Scottish Government that will impact the hospitality sector as it recovers.

“The economic and social benefits of the sector are found in every community in every region of the country. We play a pivotal role in ensuring that Scotland’s tourism offering remains one of the world’s best. We also provide job opportunities, training, and the possibility of personal and professional development for many, particularly younger people looking to earn, learn and grow.

“A robust and fully-supported hospitality sector, given the tools to flourish and grow, should be central to any Scottish Government’s plans, and to rebuilding the economy following the devastation of the pandemic.

Businesses in every region have known only forced closures or the tightest of restrictions for over a year.

Businesses that will be expected to lead the recovery of the Scottish economy will have to do so from a position of immense vulnerability.

“However, that will require vital support from Holyrood, so that our businesses can spark an economic revival and see villages, towns and cities prosper again. This is exactly what hospitality did following the financial crisis and we can do it again. The key asks in UKHospitality’s manifesto show the incoming Scottish Government exactly how they can put us in the best position to provide jobs, secure investment and give the country a reason to enjoy itself.

The value of supporting the hospitality sector is clear. Hospitality is a truly pan-Scotland sector, generating jobs and economic growth across the country. If properly supported by the next Scottish Government hospitality can unleash its potential, helping to restore communities and high streets after the pandemic, as well as spearheading longer-term initiatives such as public health schemes and sustainability programmes.

“If the Scottish Government listens to us and provides the right support, then we can go even further. Our sector can be in the vanguard of efforts to promote green issues such as carbon reduction and sustainability. We can also spearhead national efforts to promote healthier attitudes to food and drink. If we are given the correct support, then hospitality’s ability to be a positive influence economically, socially and culturally is massive.”

UKHospitality Scotland Executive Director, Willie Macleod, said: “Hospitality is at the heart of daily life for so many Scots. Our businesses are a major driver of economic growth, providing 10% of national employment, and we are at the centre of the social lives of millions.

Travel & Tourism Sector’s Contribution to UK GDP Slumped a Shocking £148bn in 2020 The World Travel & Tourism Council’s annual Economic Impact Report (EIR) reveals that the dramatic collapse of the UK’s Travel & Tourism sector has wiped out a staggering £148 billion from the UK economy.

the busy summer season - alongside a clear roadmap for increased mobility. With all these factors in place, WTTC predicts the 300,000 Travel & Tourism jobs lost in the UK could return this year.

The annual EIR from the World Travel & Tourism Council (WTTC), which represents the global Travel & Tourism private sector, shows the sector’s contribution to GDP, dropped by a precipitous 62.3%.

“Our concern is that the government’s courageous move to protect jobs is not sustainable in the long-term. We know tens of thousands of SMEs, which make up the bulk of the embattled Travel & Tourism sector, are still fighting for their survival, putting at risk the capacity of the country to recover from the crushing impact of COVID-19.

Travel & Tourism GDP fell from £238 billion (10.1%) in 2019 before the pandemic struck, to just £90 billion (4.2%), a mere 12 months later, in 2020.

“WTTC believes that another year of terrible losses can be avoided if the government supports the swift resumption of international travel, which will be vital to powering the turnaround of the UK economy.

The year of crippling travel restrictions, and ineffective quarantines, which have brought international travel to a grinding halt, has resulted in the loss of 307,000 Travel & Tourism jobs across the country.

However, WTTC believes the true picture could be significantly worse, if not for government fiscal and liquidity incentives, as well as furlough and job protection schemes which across all sectors is currently protecting more than 11 million jobs, hiding the true extent of the losses and the devastating social impact they could bring.

According to latest figures*, the UK government is estimated to have spent more than £46 billion on job retention schemes, with that figure expected to rise to £80 billion by the time the programs end in October 2021.

These job losses were felt across the entire UK Travel & Tourism ecosystem, with SMEs, which make up eight out of 10 of all businesses in the sector, particularly affected. Furthermore, as one of the world’s most diverse sectors, the impact on women, youth and minorities was significant.

The number of those employed in the UK Travel & Tourism sector tumbled from 4.27 million in 2019, to 3.96 million in 2020 - a fall of 7.2%.

“Our research shows that if mobility and international travel resumes

by June this year, the sector’s contribution to global GDP could rise sharply in 2021, by 48.5%, year-on-year.”

The report also revealed domestic visitor spending declined by 63.2% due to nationwide lockdowns, while international spending fared even worse, because of stringent travel restrictions, ineffective quarantines and constantly changing government policies, causing a fall of 71.6%.

Gloria Guevara, President & CEO WTTC, said: “The loss of more than 300,000 Travel & Tourism jobs across the UK has had a devastating socio-economic impact, leaving huge numbers of people fearing for their future.

“But the situation could have been far worse if it were not for the government’s prompt action, which introduced job retention schemes to save millions of jobs under threat and helped to halt the total collapse of the Travel & Tourism sector.

“There are grounds for optimism if the UK’s world-leading vaccine rollout continues at pace and travel restrictions are relaxed just before

WTTC says the key to unlocking safe international travel can be achieved through a clear and science-based framework to reopen international travel.

All non-vaccinated travellers should face a comprehensive testing regime before departure, as well as enhanced health and hygiene protocols, including mandatory mask wearing. Digital health passes, such as the European Commission’s Digital Green Certificate, would display a traveller’s COVID-19 status, which would further enable safe international travel.

These measures would be the foundation to build the recovery of the many millions of jobs lost due to the pandemic and reduce the terrible social implications these losses have had on communities dedicated to Travel & Tourism and upon ordinary people who have been isolated by COVID-19 restrictions.

Microwaves and Combis

Microwaves - Easy Quick and Cost Effective For those who did not know, including us here at CLH Digital the first ever microwave oven was manufactured in 1953, was five feet high and was patented by an American engineer called Percy Spencer who had made his discovery by accident!

Apparently, he was working with a radar system that used a magnetron to send out radiowaves when a chocolate bar he had in his pocket simply melted rather too quickly. He went on to develop his idea further the rest as they say is history.

Wind the clock forward 65 years and it is pretty safe to say that microwaves are now vital to almost every food service operation, playing a pivotal role in an outlet’s success, cutting down waiting times and allowing for flexible cooking.

As the sector emerges from lockdown, beginning April 12 when bars pubs and restaurants can reopen but only outdoors, operators will be keen to turn over tables as quickly and efficiently as possible, and will also be keeping in mindful eye to ensure waste is kept at a minimum. Many operators may decide to offer limited menus while the country remains under restrictions moving towards full menu offerings when restrictions are lifted.

A standard microwave-only oven can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for

hotels.

They become more versatile when they become a combination microwave oven. The combination is the addition of convection hot air and a grill. This transforms a simple re-heating cabinet into a multi-function cooking oven.

Furthermore, studies over the past few years have revealed that outlets serving food tend to be perform better than those which don’t, hence the reason many wet led pubs have incorporated microwaves and pubs had to offer a “substantial meal” when serving drinks.

Whether you are a pub/bar restaurant hotel or café you will recognise the importance of having a strong and varied menu using quality produce, and will already recognise the importance of having a the right equipment in your kitchen. The speed at which food can be prepared on premises using microwave ovens and the quality of cooking results they deliver means that they are a time and cost-effective way to provide quick portion controlled dining!

See the following page for equipment for your kitchen

Microwaves and Combis

High Speed Solutions 40 years, with Exclusive supply status on the Sharp and Maestrowave ranges.

Sharp have a reputation for quality and reliability that is second to none. With models ranging from the everyday 1000W R21AT best-seller, to the high power R1900M work-horse used by many leading chain operators - there is a model for every user.

A microwave is a true kitchen essential and has a place in every kitchen. A microwave is traditionally seen as an enhancement to use alongside other items of prime cooking equipment, but their versatility is often underestimated and they can be of particular use where space or budgets are limited.

The Maestrowave high speed cooking range combines innovation with every day essentials - including the affordable yet durable MW10 and MW12, the innovative iWave® automated cooking solution – which uses barcodes to ensure consistent, error proof cooking – and the award winning Combi Chef 7, which combines traditional cooking methods with microwave speed to provide exceptional results.

For all your microwave needs – contact the Microwave Masters at R H Hall on 01296 663400 or sales@rhhall.com

From the standard microwave used for fast reheating and regeneration – to combination microwaves for versatility and optimum results on a wide range of products – we have a solution for every operation. R H Hall have been dominating the microwave market for over

WINA Microwaves, The Answer To The Question

out dated incandescent bulbs still found in many commercial microwaves.

Pat Bray, MD of Regale Microwaves is rightly proud of his companies latest product group.

“We listened very closely to our customers and users to understand what was ( and what was not ) important to them”.

Regale Microwave announce it’s ‘Solution’ promotion, which starts in April.

But if Regale has the solution, what’s the problem ?

Many Microwaves have a cavity designed so a ½ Gastronorm dish can only just fit inside.

However, with demand for the excellent Microsave® cavity liner growing daily, this creates a problem for the user. The ½ gastronorm dish cannot fit inside the Microsave on these ovens, so does the site protect their oven with a Microsave, or use a smaller dish to cook in?

The solution is the exciting new range of WINIA heavy duty commercial microwaves.

The 1500w & 1850w ovens comes complete with a Microsave cavity liner as standard and the larger cavity can easily accommodate either one ½ Gastronorm dish or two 1/3 Gastronorm dishes.

The ovens also come with super bright LED interior lights, which are designed to last far longer than the

He continued “They want a well-built, high quality microwave they can rely on. The oven must also have a Microsave cavity liner to protect their investment.

With the larger cavity, chefs can easily use either a ½ or 2 off 1/3 Gastronorm dishes, to give real versatility”.

SPECIAL OFFER There has never been a better time to look at the WINIA brand of Commercial Microwaves. Starting in April, Regale Microwave are giving 2 x 1/3 and 1 x ½ Polycarbonate 100mm gastronorm dishes worth over £15.00 with the first 100 pieces with either model WINIA KOM9F50 (1500w) or KOM9F85 (1850w).

Visit www.regale.co.uk Email sales@regale.co.uk Telephone 01329 285518 SEE THE ADVERT ON PAGE 17.

Rational Wins Capital Equipment Supplier of the Year Award 2021 With a turnover of £400m representing seventy dealers, the ENSE Buying Consortium is one of the foodservice equipment industry’s biggest hitters – which is why its annual awards are highly regarded and eagerly contested. At ENSE’s recent Conference the consortium announced its 2021 awards – and Rational won the prestigious Capital Equipment Supplier of the Year.

“We’re absolutely thrilled to pick up this award,” says Simon Lohse, managing director of Rational UK. “It’s especially important because it’s the dealers who vote for it – so to win it is a real boost for us.”

Competition was tough in the Capital Equipment Supplier

award and Rational was up against six other top suppliers.

“We work very closely with ENSE and its dealer network,” says Lohse. “Being a supplier partner to the Consortium is vital to the success of our strategic dealer development. Events like this Conference let us network with our ENSE dealer partners, building relationships and addressing issues.

“The award underlines the close relationship we have with ENSE and its dealer members, and I’d like to thank everyone who voted for us!”

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Cleaning, Hygiene and Infection Control

Issue 52

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to reopen its doors after yet another long lockdown faced with the continued challenge to maintain social distancing.

Government guidelines state pubs and restaurants should encourage the use of contactless ordering from table and should adjust their service approach to minimise staff contact with customers.

Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing.

The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

“We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can answer the increasing demand for our engraved prod-

ucts”, said Martyn Wright, managing director of Brunel Engraving and founder of the company.

“Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.”

Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

For further information please contact: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

Welcome To Greener, Safer, Cheaper Food Waste Recycling

ReFood is the European market leader in food waste recycling. We offer businesses of all sizes an alternative to sending unwanted food to landfill with our safe, secure, closed-loop, end-to-end solution. We improve companies’ green credentials, reduce their carbon footprint and lower their overall food waste disposal costs by up to 50%*.

By combining the very best knowledge and technology with decades of experience in environmentally

sustainable practices, we deliver the ultimate recycling service to private and public sectors across the UK. And, our cutting-edge Anaerobic Digestion facilities create renewable energy as well as ReGrow, our nutrient-rich biofertiliser.

See what we could save you at www.refood.co.uk or call 0800 011 3214.

See the advert on page 10. *Figure based on April 2020 landfill rate vs. volume weight.

Why choose SANOZONE? ■ SanOzone generates Ozone and completes a deep and accurate sanitation cycle ■ Ozone sanitisation is cheaper and faster than alternatives like fogging ■ Swiftly cleans and sanitises rooms of all sizes, removing harmful microorganisms ■ Reaches every corner of location, acting more rapidly than other disinfecting agents ■ Machine generates ozone from the air, which decomposes to oxygen after use

SANOZONE CLEANS INDOOR SPACES OF ALL SIZES FOR COVID SAFETY Ozone sanitising is the most effective way to deep clean residential environments of all sizes and it is easier, quicker, and more cost-effective than manual cleaning or fogging.

Once in position, an easy-to-use key-pad enables the operator to set the optimal ozone concentration for the size of the room.

The system then automatically converts the ambient air into ozone that fills the room, sanitising floors, walls, ceilings, surfaces and equipment.

The complete sanitisation of an average sized room will take approximately two hours. This includes the production of ozone, maintaining the required concentration for total cleaning and then returning the room to its usual habitation state.

SanOZone is one of the most versatile and efficient sanitisation systems available to healthcare, commercial property owners and facilities management companies. It offers many benefits over manual cleaning and we believe that it is three times quicker and more efficient than alternatives like fogging.

THE MAIN BENEFITS OF SANOZONE ARE: • Highly efficient in the fight against Covid viruses • Effective against the majority of microorganisms tested • Requires only low volumes of ozone to kill bacteria, fungus, parasites and viruses • A standalone system that eliminates the need for chemical substances • More cost-effective than traditional cleaning operations or materials • Automatic cleaning cycle; easy to move from room to room SanOZone units are fully mobile, easy to programme for hourly or daily cleaning and have acoustic and visual warning indicators for safe operation. As it creates its own ozone, no chemicals or additional cleaning products are required. There are no ongoing costs.

SanOZone Easybox systems are available from Barbel now, with prices starting from £1,750 ex VAT for the Easybox 5

For more information, contact Barbel on 01629 705110, email info@barbel.net or visit the website at www.barbel.net

Cleaning, Hygiene and Infection Control Issue 52

The Hospitality Sector Needs To Heed New Cleaning Techniques With hotels, restaurants and cafés all due to reopen to the public, establishing a thorough cleaning regime is crucial for the safe return of guests. The HoReCa sector has seen one of the biggest upheavals in its practices since the pandemic began; closing its doors, furloughing staff and installing new safety equipment and ongoing cleaning procedures to kill all virus’ whilst providing a safe environment for both customers and staff.

Cardiff-based Genesis Biosciences has developed a unique anti-microbial, surface sanitiser that is proven to be effective against Covid-19 and is free from any harmful chemicals.

Genesis’ Sanitiser – part of its Evogen Professional range – delivers safe, high performance cleaning and dis-

infection of all types of hard surfaces. The utilisation of natural, biodegradable active ingredients offers an ecobenign alternative to many of the harsh chemicals commonly used for sanitisation.

Genesis Biosciences is one of the few companies in the UK to have gone through rigorous external antiviral testing to validate its surface sanitiser’s effectiveness against all enveloped viruses, including COVID-19 and other coronaviruses. The sanitiser is available 1,000L IBC, 200L, 20L, 5L and 500ml concentrates offering a cost effective and environmentally responsible anti-viral solution for all applications.

To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.

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

The results showed:

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

• 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

Please mention

when responding to adverts.

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

✶ ★★★★★

Winner BEST CLEANING PRODUCT

UK

APP

02 ROVED 2

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Cleaning, Hygiene and Infection Control

Issue 52

Clean Rooms and Fresh Laundry Are a Top Priority for Successful Hotels & Restaurants Clean rooms and fresh laundry are a top priority for successful hotels & restaurants. You’re in safe hands with MAG Laundry Equipment who are one the UK’s leading suppliers for commercial laundry machines.

MAG supply commercial washing machines, tumble dryers and ironers to meet the budget & demands of any business however large or small. Their equipment is backed up with an excellent service by their nationwide fleet of engineers across the UK that can assist with maintenance, repairs, spare parts for all brands & models of laundry machines.

MAG also offers free trails & demonstrations of their Super ActivO ozone generator which sanitises the air & surfaces of any indoor room in as quick as 15 minutes. This can remove the strongest of odours and eliminates 99% of bacteria & viruses including salmonella, e.coli, covid-19, mites and more.

Efficient, reliable and professional, ask about MAG’s competitive purchase and pay monthly options.

Call 01569 690802 today.

Telephone: 01569 690802 Email: info@laundrymachines.co.uk Website: www.maglaundryequipment.co.uk

Restore Customer Confidence With Wizard’s Air Cleaning Technology Over the last year, the quality of the indoor air we breathe has become more important than ever.

Wizard’s air purification devices are a state-of-the-art solution to air cleaning, offering reassurance and confidence to clients and staff within the hospitality sector.

Protecting the air you breathe Wizard air cleaning technology provides hospitality venues with a cutting-edge solution to air cleaning, whilst suiting the needs of your business and clientele.

Purifying and eliminating airborne contaminants, these cutting-edge devices help to destroy bacteria, viruses, odours and harmful pollutants in an indoor space, such as: • Bars • Restaurants • Hotels • Cafés

tilation that your business needs. Using class-leading UV-C lamp technology and hospital-grade HEPA-13 filtration to purify indoor air, Scarecrow detoxifies spaces of up to 500m2 24 hours a day, 365 days a year.

Designed with a forced ventilation programme that consistently circulates air, the Northern Fairy cleans the air in spaces of up to 40m2 using the same powerful UV-C lamp cleaning technology as Scarecrow.

Completely safe to use around clients and staff, and available in a variety of colours and sizes, the ultrasmart Scarecrow units let your customers know that you’re working to create a safer, cleaner environment for them to feel comfortable in. Find out more about Scarecrow.

The Northern Fairy can be stood or hung on the wall for ease of application and is available in five different colours.

OTHER DEVICES FROM THE WIZARD FAMILY Suitable for all your business cleaning requirements, we also stock alternative air and surface sanitising solutions from Wizard.

SCARECROW UV-C AIR PURIFICATION

AIR DECONTAMINATION FROM THE NORTHERN FAIRY We have smaller spaces covered with the Northern Fairy, the newest addition to the Wizard product range.

Purozo’s flagship device, Scarecrow, could be the costeffective answer to poor ven-

SANITISE SPACES WITH LION & TOTO High performance Ozone generators from Wizard work to sanitise surfaces and indoor air within spaces of up to 300m2. Fast and effective, the Toto and Lion reach and sanitise every nook and cranny of an area whilst simultaneously removing odours and surface stains.

With a stunning design and build quality, Toto and Lion are both easy to use, either controlled manually or via the mobile app.

GET IN TOUCH For more information and a virtual device demonstration, get in touch with us on info@purozo.co.uk or give us a call on 01594 546250.

See the advert on the facing page for more details.

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. Sundeala notice boards protect the environment outside while improving the environment inside.

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

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Hospitality Technology

Business Development Through Integrated Technology and CRM

By Henry Seddon, Managing Director Access Hospitality The advances in hospitality technology over the last year have been well documented, with delivery and takeaway, pre ordering, order and pay at table, and contactless payments being amongst the most utilised in response to controls placed on the sector.

With so many solutions available, it’s worth highlighting a couple of areas that we expect will impact most significantly on an operators’ efficiency and revenue generation.

Firstly, the importance of technology integration. As Kate Nicholls, CEO of UKHospitality acknowledged in an Access Hospitality webinar last year “I have never seen such a rapid rollout of technology; things that would normally take three to five years to get through. We have now got that seamless integration of technology and the acceleration towards a single portal for a customer. Where you want to use technology is in a smart way to allow your staff to be freed up to deliver better service. That's where technology comes into its own.”

gy, a second business area that shouldn’t be overlooked is customer relationship management (CRM). Customer expectations within hospitality venues remain high; in fact, they are likely to have risen in response to the post pandemic safety and cleaning measures that have been introduced, so the ability to track, manage and build relationships with customers remains vital.

To ensure that we can provide the most comprehensive and responsive service, Access Hospitality recently acquired Acteol, the UK’s leading provider of CRM software and contracted marketing managed services to the hospitality, leisure, travel, and gaming sectors. Our belief is that by creating a single customer view where all data is in one place, de-duped and enriched, multi-channel marketing becomes more efficient and effective, with more meaningful connections, greater customer engagement and resulting sales.

CRM tracks customer interactions, visit frequency, preferences and spend providing an accurate profile that they might not even recognise about themselves. Using the information available to tailor bespoke communications and offers deepens the affinity and loyalty from customers, increasing the likelihood of them returning to venue and redeeming any incentives provided.

Where information and data can be entered once and shared across multiple platforms, there is an obvious benefit in increasing efficiency but also reducing the potential for errors when keying in. Monitoring performance and development opportunities is also enhanced when key metrics are available in one view from a single sign-on and the volume of rich data for qualitative analysis is increased.

For any customer interaction measurement is priceless and, understanding what works and what doesn’t, enables you to focus your efforts in the most effective way possible and make data driven decisions.

Analysis of results identifies the best channels for communication – which might include email, SMS, push notifications or direct mail – as well as conveying the best sentiments or promotions to generate a positive response.

With so much attention given to the operational benefits of technolo-

Predictions suggest that there may be fewer out of home hospitality

occasions taken over the next few months, but that customers will be looking for more premium experiences. The value of integrating a powerful CRM system into your technology management suite will give your hospitality operation a significant boost and offers a compelling argument for integration with other cost saving and revenue generating technology.

See the advert below to find out more about how Access Hospitality can help your business.

Hospitality Technology

Issue 52

CLH Digital

Yoello - Mobile Order & Pay You Can Trust 2020 was 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

ConnectSmart from QSR ®

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.

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 kitchenintegrated 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 real-time.

Flexible APIs and robust integrations allow operators to tailor the platform to their specific needs and focus on what’s most important — the guest 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

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

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

Learn more more at:

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

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Issue 52

Hospitality Technology

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 inperson 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 perfect 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 well-placed 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.

Hospitality and Social Media: The Good, the Bad, and the Ugly

By Harvey Morton, Digital Expert and founder of HarveyMorton.Digital (www.harveymorton.digital)

A disgruntled employee could do more damage on social media in a moment of anger than any good done by consistent and regular updates by your marketing team. A simple comment about the poor hygiene standards in a kitchen could set a coffee shop back many months.

account makes the individual responsible for any fallout from inappropriate or even criminal content. As a company, you want to be sure you are not seen as liable for this.

Consequently, writing a social media policy for your employees is an essential tool for protecting your brand and all colleagues' best interests.

While writing such a policy is akin to walking on eggshells, it is best to undertake this difficult task anyway.

Obviously, the number one goal of your policy is to protect your brand.

Setting expectations for social media use reduces the chances for error and prevents confusion about what is and what isn't seen as professional to your company.

What is a social media policy?

A social media policy will lay out your organisation's expectations for employees use of social media platforms. The policy will need to respect the law above all else. The Human Rights Act 1998 allows your team the right to respect for private and family life, home, and correspondence.

Basically, you must be careful when telling your team what to do when they are not at work.

No hospitality business would be without social media. It is a good time business, and showing people enjoying themselves is an excellent source of brand enhancement and marketing. The benefits of social media for hotels, restaurants, and other outlets, is significant, and most companies have an active presence on most sites.

Yet, there is no denying the bad of social media and the downright ugly.

What you hope to achieve with your policy

There are positive aspects to this too. When your team post positive messages about your company, you are leveraging the potency of employee advocacy. Your business social media account might make it clear you are unique but imagine how much more powerful it sounds from someone who works for you.

What should I include in my policy?

Equally, you need to be careful with how you choose to monitor social media activity. The Regulation of Investigatory Powers Act 2000 clarifies that you cannot monitor the posts without the staff member's permission. If that colleague accepts you as a friend or follower, this is explicit permission to view posts.

Having a look at other companies' policies is a sound starting point.

Often there is a request for transparency and disclosure. In other words, you ask your team to tell you when they are on social media. You might also ask that they act responsibly and professionally when posting. You should acknowledge that having fun and connecting is great; expressing concerns can negatively affect all.

Your social media policy should also make clear that these accounts are owned by individuals. This is vital. The ownership of the social media

The skill in writing this policy is getting the tone right and seeking buyin from the start. It will be worth the effort.

Technology is Key to Combatting the Food Waste Problem

By Danilo Mangano, General Manager Europe at guest experience platform SevenRooms (www.sevenrooms.com) Following the release of the UN’s 2021 Food Waste Index Report, Danilo Mangano, General Manager Europe at SevenRooms discusses how technology can help the hospitality industry reduce food waste Globally, food waste accounts for 8% of greenhouse emissions. If it were a country, it would be the thirdlargest producer of greenhouse gases after the US and China. The topic of sustainability in business is not new, and is certainly not going unnoticed by consumers, who increasingly want all of the experience with none of the eco-guilt.

As hospitality reopens this spring, there is an opportunity to both renew focus on sustainability and boost profitability. Research has shown that if the average restaurant reduced food waste by just 20% a year, it would save an estimated £2,000. This is significant, especially when you consider the lost revenue restaurants will want to make up when on-premise dining restarts.

There is a clear environmental and economic need for restaurants to reduce food waste — and technology can offer a solution. Many restaurants use technology to help them manage operations, from reservations to seating management, but far fewer use these platforms to gain insight into where food waste can be reduced. With this in mind, we have looked at how the hospitality industry can make the most of technology to tackle food waste while still ensuring guests go home satisfied.

USE GUEST DATA TO INFORM YOUR SUPPLY

ORDERS When it comes to ordering food, many restaurants rely on rule of thumb estimates. With reduced capacity likely to be the norm for the first few months after reopening, it’s going to be difficult to predict exactly what they will need in terms of produce and the qualities required. Ultimately, this could cause challenges when reining in spending, especially as maximising profits needs to be front of mind upon reopening.

With the right technology solution, this unpredictability could be one less thing for operators to think about. Restaurants that have fully-integrated guest experience platforms in place can capture and leverage data directly, offering important insights into a diner’s dietary preferences, allergies and favourite orders. Not only does this enable them to provide tailored experiences that help to build a deeper relationship, but these insights also allow operators to undertake supply ordering more accurately.

Looking at the data, a restaurant manager may see that a guest was a Friday night regular, and always ordered the salmon en croute with a specific vegetable side dish. When making their next reservation, it’s likely this will be the meal they choose, which an operator can use to plan when placing orders with suppliers. While lockdown has meant venues have been closed for dining on-premise, restaurants that have been facilitating their own online ordering, collection and delivery services will have continued to build their bank of customer data. This same data will prove invaluable when they are organising inventory. For instance, if a customer has ordered a specific chicken dish for delivery over the lockdown, chances are they are going to order it again when they can eat at the venue.

The benefit of knowing this information is twofold. With a better idea of what diners will order, the kitchen can more accurately judge what they will need to order from suppliers. Plus, by anticipating the customers’ wishes, an operator can continue to provide a positive diner experience that makes them feel valued and more likely to return again.

REPURPOSE YOUR SURPLUS

On some occasions, an operator will have leveraged all the available data to inform supply orders and still be left with surplus food at the end of service. So what happens then? We know how valuable the art of the quick pivot was during the lockdown. There is no reason why restaurants should leave that mindset behind now; particularly when it can have such a profound impact on food waste. The introduction of retail was a lifeline to many restaurant businesses over the pandemic, and is a great way to help operators eliminate food waste in the long-term. With special relationships often required to access high-end produce, meats and more, these retail operations are often the only way for consumers to purchase these specialty items.

At-home meal kits were also wildly popular over the past year – why not continue to supply these kits with surplus food? It’s a simple way for customers to feel connected to their favourite dining spot if they don’t feel ready to return to on-premise, while using food that would otherwise have been discarded. Many are more than happy to support their favourite restaurants, and they will feel better in the knowledge that not only will they have prevented food from going to landfill, but that they have helped a local business as it recovers and rebuilds.

Tackling food waste concerns should be a priority for everyone within the hospitality space when venues reopen. It is worth noting, however, that the recommendations outlined are only possible if operators own their customer data and hold direct relationships. Without access to their email address, how will you contact them to let them know their favourite pasta sauce is available to buy and enjoy at home? If you can’t access their order history, how would you know who to contact when marketing a meal kit for the dish they never fail to order? Or encourage a regular delivery diner to visit you on-site once your venue reopens? Operators that are proactive in using intelligent, data-driven technology can only benefit, especially as costs associated with wastage decline and consumers opt for restaurants that prioritise sustainability and top-tier service.

Issue 52

Drinks Dispense and Cellar Management

CLH Digital

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“ Raising the Bar” cellars will likely not have been maintained as regularly and consistently as usual, meaning a thorough, deep clean and safety assessment should take place prior to reopening. It’s important to consider the way cellar equipment was left during the periods of closure to ensure the hygiene of the bar and cellar, and to re-start dispense systems correctly for the reopening phase.

“90% of beer and cider sales come from draught , making the dispense system the beating heart of any pub or bar. Now more than ever, operators need to drive footfall, prolong visits and ultimately deliver a great customer experience every time. Draught systems that contribute to this are worth the investment, taking unnecessary burdens away and giving operators time to focus on running their business. HEINEKEN SmartDispense™ is an industry-leading business solution, connecting dispense technology with service and the insights that an operator needs to improve their quality, reduce waste and save time.”

Beer Piper’s Jeff Singer provides six elements to consider when storing and serving beautiful beer:

A STELLAR CELLAR It is vital that every pub has a well-kept cellar. Whilst it is out of sight, licensees must ensure their cellar is well maintained to prevent low quality beer and poor hygiene standards. A well maintained cellar means a happy customer.

After the rockiest period for many a decade, the hospitality community are eager to pick themselves up and get set for a return to trading, as the UK slowly eases out of the Covid19 restrictions, says Jeff Singer, Commercial Manager, Beer Piper “Despite the road map out of lockdown including a roll-out of dates for the On Trade, there are still many uncertainties. The plan has given the industry some glimmers of hope, though, and with better weather on the horizon and the vaccine roll-out ahead of schedule, it’s a good time to gear up for a summer of muchneeded success.”

“With that in mind, this time can be used to make some changes that can have an impact on the success of pubs and bars when they are finally allowed to open their doors to the public, in April for outdoors and 17th May for indoors if all goes to plan.”

“Since the first national lockdown back in March 2020, the UK’s drinking habits have shifted. With the On Trade closed for much of 2020 and 2021 to date, consumers have been buying into more premium products from the Off Trade. Sales of premium beers, wines and spirits have all rocketed, as drinkers have looked for ways to treat themselves at home.”

According to Nielsen Scantrack and the CGA, beer was one of the big winners of the 2020 lockdown period, with value sales up £737m compared to the same period in 2019. Premium beers grew faster than standard beer up £452m, compared to £164m.

This is backed up by the CGA’s Drinks Premiumisation Report 2020, which demonstrated that premium craft beer sales were up 22.8% over the last two years. It also pointed towards the fact that the premiumisation trend is driving new product launches in beer - with almost half (47%) of the new launches in the category being craft beer, and another fifth (22%) being premium beers such as world lagers.

Jeff adds: “It’s clear from research such as this that publicans and bar owners need to take on board the trend for premium beers when assessing their range before reopening. And, if premium beers are on the menu, then looking after the beer and ensuring a perfect pint every time is critical - in fact, according to SIBA’s British Craft Beer Report 2020, a staggering 94% of ale drinkers say the most important factor in choosing a pub is beer quality.”

GOOD CELLAR MANAGEMENT A good cellar management routine is an essential part of any pub’s success, helping to produce quality pints and boost profitability, says John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK. “Due to the long periods of closure over the past year,

The cellar is the true engine room of the pub or bar, and should be treated as such . Your bar may offer great cocktails or even fabulous food, but if you want to keep the beer drinkers coming back, your cellar needs to be up to scratch and run like a well-tuned machine.

Cleanliness is king in the cellar, which needs to be cleaned thoroughly at least once a week with the correct sanitising products. Regular cleaning will prevent the build up of bacteria and also help the air quality to remain tip top. Both of these things can affect beer quality, as dirt and unclean air can make beer go off.

Additionally, maintaining and cleaning equipment, especially coolers, will ensure that they do their job properly and avoid build-ups of dust and grease which can, again, can contaminate beer and affect quality.

It’s also worth knowing how to cellar certain beer types. Cask ale especially needs to undergo conditioning in the cellar - it needs to be stored and settled correctly before serving to ensure it hits pint perfection. The passion that brewers put into their craft and cask ales is incredible, and cellaring well is really the last step in the process to ensure drinkers have that blissful “ahh” moment with the first sip!

To always ensure a gorgeous pint, there are other things that can help, too. Turning off the beer gas to all beer lines every night will reduce the possibility of over-carbonating the beer in the barrels, which can also lead to excessive fobbing while serving.

At the front of the bar, removing all nozzles and sparklers every night and ensuring they are all washed, cleaned and sanitised with sanitiser tablets and left to soak overnight, and covering all dispense taps (minus sparklers) each night with cling film or “sponge/brush bungs” to create a physical barrier will prevent contamination from natural yeast airborne bacteria and beer flies.

Reviewing the stock-turn of every stock item held is also a good plan, and one to think hard about before re-opening. Ideally you should be aiming for a full stock turnover of each SKU every two weeks.

Consider removing any SKU’s that struggle to meet this threshold - You need to balance the benefit of offering your customers a wide choice of product against the cost of writing off stock that has passed its best before date.

It’s worth knowing that the BII offers cellar management courses for senior management and staff, and ensuring that at least one person is fully up to scratch with cellar maintenance knowledge can only be a good thing. Certainly something to think about before summer.

TEST THE TEMPERATURE Remote coolers are used to take the temperature of the beer down from cellar temperature (of around 12oC) to the correct dispense temperature and, as with your cellar cooling unit, remote coolers should be kept running constantly.

If beer temperature rises above 12 degrees, then bacteria can breed and the risk of fobbing - the foaming of beer during processing and dispense - sky rockets.

Additionally, harsh fluctuations in temperature can also affect the beer quality.

When it comes to serving temperature, then it really depends on the beer. It’s recommended by Cask Marque that you should serve standard lagers and keg beers between 5-8°C to stay cold and refreshing.

Traditional cask ale on the other hand should be dispensed at a temperature of between 10-14°C to allow for the fresh and vibrant aromas.

BRILLIANT BEER LINES There really is no point in offering a delicious array of craft and cask ales and cellaring them well, only to serve them through unclean beer lines.

Unclean beer lines can result in beer becoming infected with bacteria and wild yeasts, which will spoil the aroma and flavour of the beer and produce carbon dioxide which results in fobbing. Poor line cleaning can also result in build-ups of things like mould, beer stone and limescale - all of which can also affect the taste and quality of your beer.

Last year, Beer Piper launched a revolutionary, gamechanging system to help pubs, bars and hospitality outlets save money, save waste and pull perfect pints.

The BP4 beer line cleaning system ensures that beer lines are cleaned to extremely high standards at regular intervals with environmentally-friendly chemicals, something that is of utmost importance during the current climate.

As well as keeping beer lines spotless, the system allows bar managers and landlords to save waste because they can serve the beer in the lines that is normally thrown away as part of a “manual” line clean. This can lead to huge savings behind the bar.

The BP4 system also eliminates the need for timeconsuming manual line cleans, meaning that staff members are free to get on with additional activities.

SPOT-ON GLASSWARE It goes without saying that glasses need to be cleaned until they are spotless, preferably in a hot pot wash or dishwasher, and then left to return to room temperature before using.

The choice of glass also matters for serving beer, and with so many different draft beers available, the glass choice really can make a difference to the taste of the beer you’re selling.

Of course, most breweries will have a recommended and branded glass, perfected for their product to maximise the customer’s enjoyment, but if you find yourself without these resources, it’s worth taking the time to think about how your customer will enjoy their drink to optimum satisfaction.

With your nose determining much of the taste of your beer, it’s important to pick a glass that suits the drink’s carbonation - which can affect its aroma and therefore taste. Traditional ales tend to be served in wider, straight glasses, as they have little carbonation.

However, Pilsners or Lagers are often best served in narrower, rounded glasses that help them to keep their carbonation and keep the pint cooler for longer.

Customers usually watch their pints being pulled, and the correct glassware will add to the experience, whetting the appetite and awakening the senses as the beer hits the bottom of the glass.

PULLED TO PERFECTION It’s critical that bartenders are well trained in pulling pints, as well as creating fancy cocktails! A perfectly pulled pint makes a huge difference to a seasoned beer drinker, who will no doubt be looking out for the flawless pour as they look on.

Glasses should be held at 45 degrees, and held without touching the beer nozzle. As the beer is pulled into the glass, it should be gradually tipped back to an upright position to allow the head of the beer to build up nicely. Hand-pulled pints are pulled in a similar way, but this can be a real art form for some bartenders and can take a while to perfect!

ADVERTISED WELL TO CUSTOMERS Because of the nation’s passion for craft beers and artisan drinks, younger drinkers especially like to be knowledgeable about the products they are drinking, so training bar staff to know their stuff is a no brainer.

As well as training staff members to be expert baristas and mixologists, consider sending them to craft beer breweries and distilleries for brands that you stock so they can find out more behind the scenes and enhance their knowledge. This will enable them to pass on their expertise to customers regarding flavour profiles, interesting combinations and even food matches.

Additionally, think about how you advertise your range of beers to customers at point of purchase.

Consider investing in a chalkboard where you can write up the daily or weekly beer range - and rather than just write the names of the beers and the price

of the pint, add a little flavour with some tasting notes and information on the beer’s origin and brewery.

This type of information will give customers an insight into each beer and allow them to explore the range and make informed choices. It can also be repurposed for your social media channels, where you can utilise photography, video and other content to market your products and services to a local audience.

Heineken’s John Gemmell adds “Full guidelines are available for operators on The Pub Collective, including advice about the correct line cleaning processes, preparation and tailored guidance. You can also find checklists and risk assessments to support your reopening, shared by HEINEKEN’s Star Pubs & Bars managed estate.”

John says that in maintaining a good cellar it is vital to: • Ensure line cleaning is carried out to correct procedures every seven days (except HEINEKEN SmartDispense™ systems, where line cleaning can be extended to six- or even twelve-weekly, if needed at all), using brewery recommended detergent. Remove and clean nozzles in hot water after every session, use sanitiser spray for keg couplers, keg wells and cask taps, and ensure the sump is clean and working correctly. Always wear the correct PPE when line cleaning.

• Keep cellars at a constant temperature of 11-13°C by installing a wall-mounted thermometer, regularly topping up cooling equipment with water, checking fans and condensers are free from dust and blockages and keeping a planned schedule of maintenance to avoid costly breakdowns. If the cellar is too cold, cask ales will be flat and may have a chill haze. If too warm, beer may develop a fob which causes wastage. Inexperienced bar staff can pour good beer into the drip tray when there is too much fobbing, which affects yields and increases operational costs for your business.

• Ensure that, where possible, only one member of staff should enter the cellar per session as long as restrictions are in place, to facilitate social distancing – washing their hands thoroughly before and afterwards. Consider having a dedicated person or couple of people for cellar management throughout the week.

• Create more serving spaces where possible. If space allows, relieve pressure from the main bar and help the customer journey by installing a second bar that serves your most popular drinks, ideally outdoors. Make use of countertop draught systems such as BLADE, or think about renting moveable SmartDispense™ BarPro systems, to help you serve more quality pints during busier seasons, ultimately putting more money in your till.

• Focus on quality. It’s clear what consumers have missed during lockdown, and that’s the unbeatable pub experience and the quality of a perfectly poured pint. To deliver on quality, upskill bartenders on beer and cider service with staff training such as Hello BEER, covering everything from cellar to glass care, as well as safety and hygiene.

• Review your venue’s capacity with the latest restrictions and manage your range accordingly to maintain quality.

It’s important to maintain throughput of at least 1 keg per week per tap so you continue to offer a great standard of beer and cider service. Upon reopening, consider starting with a smaller draught range, particularly if your capacity is restricted. For those with outdoor spaces, remember to allow to restrictions such as the rule of six and social distancing. As government restrictions phase out and capacity returns to normal, look to expand your range accordingly.

• Be particularly mindful of your cask range. Taking the time to organise your cask offering according to throughput will be crucial to maintaining the beers’ good quality.

Consider reducing your range during the week when trade is quieter – perhaps offering just one well-known brand to satisfy the majority of cask ale drinkers. We would recommend starting your range with an Amber ale as these hold a 67% volume share of the category and are preferred by 41% of ale drinkers . When trade picks up at the weekend or over time, look at expand your range to include Golden ale which is the second most popular, then a second Amber followed by Dark ale.

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CLH Digital

Drinks Dispense and Cellar Management Issue 52

Cellartech Solutions

Cellartech Solutions Ltd have been supplying the independent pubs clubs and restaurants of the Midlands region since 2010.

We are a dedicated one stop shop for all bar and cellar needs, including cellar cooling systems and drinks dispense set ups.

With the current lockdown coming to an end it is vital that your drinks dispense equipment is clean and sanitised and ready to serve your waiting customers.

Cellartech Solutions can offer a one-off Deep Line Clean and Cellar Services to help with this.

Please contact our office on (01572) 739364 or email office@sallytechsolutions.com.

Clear Brew - Helping Hospitality To Get Back On Its Feet We reduce your wasted ullage, meaning you have more beer to sell at full retail price to increase your profits

NO CHEMICALS TO BUY & STORE We bring all cleaning equipment and chemicals with us so you don't need to buy or store them

THE PERFECT PINT We enable you to dispense the perfect pint to your customers time and time again, improving sales and yields

LOCALLY BASED TECHNICIANS

Book your FREE No Obligation cellar equipment check and Free Beer Line Clean

SAVE WATER, GAS & ELECTRICITY

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

By only using a third of the water, no gas and no electricity our system doesn’t only reduce waste, it helps reduce your bills

REDUCE BEER WASTAGE

Our nationwide coverage means that will you be helping keep local people in work and in doing so keeping transport emissions down through reduced fuel miles

THE HIGHEST STANDARDS We build ongoing relationships with you to ensure you save money, reduce waste, mitigate risk and ultimately ensuring the beer you serve tastes as it should Call the Professionals 0800 7810 577 freeclean@clearbrew.co.uk

Outdoor Spaces

Issue 52

CLH Digital

39

Outdoor Events to Reengage Customers With the opening day for pubs approaching closer and closer, we can almost taste the excitement felt by many to go back to beer gardens with their friends. In my experience of events and hospitality, we will see some people flood back, craving to get their summer Aperol spritz, but others will be more cautious. But if sufficient social distancing measures are in place and safety is prioritised, how can we encourage those more cautious customers to return?

Holding an outdoor function creates an incentive for customers to attend and spend. Having outside space is an enormous advantage right now, as we know the infection rates significantly reduce outside. So how can you safely use your outdoor space for social events over the next few months?

BEER FESTIVALS Providing you have the right contacts to obtain traders, a beer festival is a great way to draw in customers. The weather need not be an issue; gazebos will solve that problem. A socially distanced beer festival will look different from usual, a reoccurring theme across all areas of hospitality.

Consider asking customers to order from their tables rather than queuing for a drink to manage social distancing.

MUSIC It’s been months since anyone has seen music live. Many people are

absolutely gutted that all of their festivals, gigs and open nights have been cancelled or rescheduled. Creating a mini socially distanced festival using your outdoor space could be a great way to entice music fans. Plus, it’s been so long since musicians have had any live jobs, they’ll jump at the change to play again.

OUTDOOR FILM NIGHTS Projector screens, blankets, warm drinks and food. Doesn’t that sound cosy? An abundance of outdoor cinemas are opening, but some people are concerned about being in such large groups of people. Smaller films nights will make those people feel more comfortable. The equipment is easy to come by, so tells guests to bring blankets, and make sure you have the hot chocolates ready.

BINGO Bingo is no longer just for pensioners. Since lockdown began, we’ve seen all ages suddenly take up bingo. With the addition of drag queen callers and attractive prizes, bingo can be an entertaining event. Again, the equipment isn’t difficult to come by; there are many callers online. Plus, as this is an activity which takes place seated, it’s easier to keep people apart.

SILENT DISCO Clubs and bars will be closed for some time, so why not bring a safe version of this to your outdoor space? If you can find a suitable way of sectioning off your space so customers can be socially distanced, this is a great option. Silent disco kits are easy to come by and can be hired for a small cost.

WEDDINGS

Many couples have cancelled weddings due to COVID, and are therefor getting married with fewer family and friends around. It isn’t currently legal to get married outside in the UK, but you can offer your outside space as a place to celebrate a couple’s wedding with their family and friends safely.

FOODFEST Again focussing on the elements people have lacked over the past few months, many are craving restaurant meals. With smart but straightforward technology such as QR codes, ordering food from a variety of different vendors while remaining safe is easy. Consider theming your food fest to a particular cuisine, maybe you have an Asian food-themed day and invite street food vendors from your local area.

Owners and managers have the difficult task of managing alcohol intake, knowing that social distancing and safety measures are likely to slip as people have more to drink. Tokens or limits should be considered, with managers using their discretion on safe contact.

With all of these suggestions, it’s paramount that the marketing of such events is right. The hospitality industry has a huge challenge ahead to shift the attitudes of customers, as many people will still be concerned about safety. By addressing those concerns from the forefront, we can make customers feel comfortable in the knowledge that social distancing has been adhered to, and their safety is the paramount concern.

For more information, pase contact Rebecca Brennan-Brown LTD Website: www.byrbb.com

Environmentally Sustainable, Ecodek Solid Decking Boards With the increase in development of outdoor hospitality areas looking set to stay, more restaurants and bars than ever have been reviewing ways for customers to safely enjoy dining and drinking experiences out of doors, using environmentally sustainable, Ecodek solid decking boards.

Whilst many hospitality premises have been closed during lockdown, and others open for the sale of take-away orders only, businesses have been using the period to research, consider and install suitable outdoor dining solutions that can accommodate premises’ customer capacity as regulations change and warmer months approach.

With its solid composition - intended to prevent water and moisture from rotting the decking from within - Ecodek is a long-lasting, ecologically sustainable solution that offers increased resistance to impact damage. Its solid structure gives it greater noise absorption properties, so it’s quieter underfoot; helping to reduce noise levels in dining environ-

Instagram: https://www.instagram.com/byrebeccabrennanbrown

ments.

Safer and more hardwearing than a wooden outdoor floor surface, Ecodek is a sustainable and effective alternative to hollow boards. It is simple to install, manufactured in the UK and supported with a 25-year guarantee. Split and rot resistant, this hardwearing decking solution is ideally suited to commercial purposes and can be relied upon for customer comfort and safety in both wet and dry conditions.

For further information about the Ecodek composite decking solution, including design ideas, environmental credentials, and recommended installation partners, visit ecodek.co.uk or speak to a product specialist on 01978 667840.

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CLH Digital

Outdoor Spaces

Issue 52

Creating Kerb Appeal: Food Safety Expert Gives Advice On Outdoor Dining Ahead Of Reopening With the government gradually easing lockdown restrictions across the UK, it won’t be long until restaurants and pubs are once again rushed off their feet.

halt to people turning up unannounced.

HOW CAN RESTAURANTS PREPARE? It is safe to say that after 12 months of lockdown due to the coronavirus pandemic, people are eagerly awaiting to reopen their businesses and consumers are just as excited to visit their favourite restaurants again.

Set to reopen for outdoor dining from April 12, the industry will still see some limitations in place, including table-service only, along with the rule of six or a restriction on two households. Not only that, but customers can expect to check-in and mask-up as they walk to and from their tables, and to use amenities such as toilets.

With that in mind, much more is required to go into this than just simply reopening the doors. First and foremost, it is vital that all businesses and staff are up to date with all Covid-19 work-related changes.

Businesses should also either complete or update risk assessments covering Covid-19 measures prior to reopening, to ensure adequate controls have been put in place to keep staff and customers safe. As with all places of work, the Covid-19 declaration very much remains essential. All staff are required to declare if they are experiencing symptoms and if they have been in contact with anybody who has tested positive or is showing symptoms. Those that have, must remain at home – similarly with visitors.

Despite restrictions, the UK anticipates an increase in footfall to outdoor dining spaces. Here, Daniel Reid, Chief Marketing Officer at Navitas Safety (www.navitas.eu.com), a single destination for digital food safety, discusses outdoor management whilst providing an insight as to how businesses can reopen their outdoor spaces safely.

We suggest that businesses operate using a ‘pod working’ scheme. This means that the same staff work the same shifts where possible, reducing the amount of mixing and in turn, limiting the risk of infections.

OUTDOOR MANAGEMENT: SAFETY AND SOCIAL DISTANCING Businesses have been tasked not only with reopening their doors after a terrible time of uncertainty, but have now been forced to adapt their entire way of running in order to meet new government guidelines.

What was once busy bars and bustling dance floors, restaurants and pubs will now be met with reduced numbers, social distancing and an increased food safety standard.

In order to meet this new need, and as the term ‘outdoor dining’ would suggest, customers are unable to enter the premises of a pub or restaurant, unless it is to use the toilet, meaning that all payments must also be taken at their table.

Social distancing measures also remain in place; therefore pubs, restaurants and hotels should make it a priority to enforce a one-way system throughout the entirety of their premises, even if it is outdoors, to maintain the safety of both staff and guests.

This should also be carried out with seating arrangements, too. All tables should have adequate space surrounding them, providing a sufficient 2m distance between diners and the table next to them.

To limit physical human interaction, businesses should provide visitors with an online booking system with table numbers clearly assigned at the point of booking. This reduces face-to-face contact and also puts a

We know well-trained and attentive personnel are essential to positive experiences. Many staff will, of course, be furloughed and may have been for some time, so before reopening, it would be prudent to think about remotely retraining employees. Retraining employees on basic safety procedures will be crucial to customer satisfaction and wellbeing and Online safety training courses can offer rigorous, time-friendly refreshers.

Once all relevant and necessary training has been completed, it is time for businesses to assess their space, making any changes in order to meet government guidelines, ensuring they adhere to current restrictions.

We would also recommend the use of digital menus, either via a QR code or website link. This not only mitigates reduces the risk of spreading the likes of coronavirus, but it is also a more sustainable option, too.

Where digital menus aren’t available, all physical menus must be disposable or sufficiently disinfected in between uses.

DIGITAL FOOD SAFETY After three lockdowns, consumers across all sectors are counting down to socialising and returning back to their favourite restaurants and bars again. Staff are going to be stretched when businesses reopen due to the sheer demand, so are likely to struggle to stay on top of food safety tasks which are paper-based. Moving to a tech-based approach means digital food safety management systems can take care of those essential but time and resource consuming safety processes.

We would recommend using a digital food safety system. This will alle-

viate time absorbing tasks, allowing staff to easily monitor and log food temperature readings quickly and accurately, as all of the information is already available to hand. You can also complete digital cleaning checklists, to ensure that hygiene standards in your kitchens are always maintained to the highest standard. These systems will alert staff as to what safety tasks need to be completed on a daily basis, making sure that nothing is ever forgotten.

These checklists form part of a centralised safety system to store all information digitally and help businesses to actively track their compliance in line with current food safety standards.

A key element of Covid-19 safety is to ensure thorough sanitisation between each booking. Servers will need to ensure they have cleaned down all tables, chairs and any on table items before the next guest arrives. As front of house staff will already be using some form of tablet to take orders, simply adding a digital food safety app to this tablet would allow servers to complete a digital cleaning check between each sitting. This checklist will cover all items that need to be cleaned, ensuring nothing is ever missed and hygiene standards are consistently maintained.

As Covid-19 risk assessments are crucial to how restaurants can prepare for reopening, these can be completed digitally via this system. Any incidents or Covid-19 related cases are also RIDDOR reportable, and by having a digital process, this ensures that all evidence is collated, along with how and why the incident occurred and how it was resolved. In doing so, businesses will have sufficient evidence to prove that the incident was dealt with correctly, and that it won’t happen again – all in line with Health and Safety practices.

To find out more about the services on offer at Navitas Safety, please visit: www.navitas.eu.com

masala Scotch Beef Jerk Fillet Steak Specially Selected Pork Tikka Skewers with sauce INGREDIENTS:

Serves 4 Prep time – 20 mins Cook time – 25 mins

INGREDIENTS: 500g Specially Selected Pork fillet 1 x pack 3 mixed peppers 2 x small red onions 1 x small brown onion 20ml rapeseed oil 2 x cloves garlic 1 x tsp ground ginger 1 x tsp ground cumin 1 x tsp chilli powder 3 x tsp curry powder Juice x 2 lemons 1 x 400ml coconut milk 35g ground almonds 20g tomato puree 10g fresh coriander 4 x metal or wooden long kebab sticks

METHOD Cut the pork fillet in half lengthways and cut into chunks.

Place the chunks into a bowl with one teaspoon curry powder and the juice of one lemon and mix well.

Leave to marinate while you make the masala sauce.

Chop the red pepper finely, discarding any pith or seeds.

Peel and finely chop the onion.

Peel and mince the garlic.

In a wok, fry the chopped pepper, onion and garlic for two minutes on a low heat.

Add the rest of the curry powder, cumin, chilli and ginger.

Cook for another minute, stirring as you cook.

Add the coconut milk, lemon juice and tomato puree.

Bring to the boil and simmer for 5 minutes.

Add the ground almonds and stir well.

Put to one side while you make the pork tikka skewers.

Peel the red onions – cut into chunks.

Cut the peppers into chunks, discarding any pith and seeds.

Thread the Pork chunks, onion and peppers onto the skewers.

Turn the grill to high and cook the skewers for about 15 minutes, turning as you cook them.

Serve alongside the masala sauce, naan breads, rice, chutneys and pickles.

4 x 170g Scotch Beef PGI fillet steaks 2 x heaped tsp dried thyme 1 x flat tsp chilli flakes ½ tsp ground ginger ½ tsp ground cinnamon ½ tsp allspice 1 x lime 2 x medium red onions, sliced 1 x 250g pack cauliflower rice 1 x red pepper, thinly sliced 1 x large avocado 15g fresh coriander, chopped 80 ml rapeseed oil Sea salt and black pepper

Serves 4 Prep time - 15 mins Cook time - 15 mins

METHOD: Mix the thyme, chilli flakes, ground ginger, cinnamon and allspice together with the juice from half the lime - season with some salt and black pepper Put the steaks on a plate and rub over the jerk seasoning and put to one side to rest Heat the oil in a large frying pan – sauté the beef steaks for 4 mins each side for a medium finish Half the avocado, remove the stone and scoop out the flesh, chop finely and toss in the remaining lime juice Mix the rice, avocado, red pepper, red onion and coriander together Slice the cooked steaks and serve on top of the rice mixture

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Bring In Much Needed Revenue with an Outdoor Menu This Summer With pub gardens and outdoor seating due to open from 12th April, having an outdoor menu offering will provide a much needed revenue boost for hospitality venues across the UK. We have a wide range of products that will help you create the perfect outdoor kitchen, in any outside space.

operator.

Simply Stainless Tabling works alongside Crown Verity to create the perfect outdoor kitchen. Working with our fabrications division we can also offer you a bespoke stainless steel solution for any requirement.

Hygiene and safety is still a huge consideration, our Mobile Hand Wash Station & Sanitiser Unit help you to provide hygiene facilities outside for all customers and staff to keep safe.

With the 'super deduction' tax allowance introduced in the 2021 budget, businesses can also reduce their tax bill by 25p for every £1 spent on new equipment purchases, so return on investment can be gained even faster!

R H Hall offer the full package...

From site visit, design and quotation - to supply of the perfect outdoor kitchen!!!

Crown Verity Professional Barbecues offer a high quality, adaptable cooking solution, with a wide range of add-on accessories for a varied menu.

From the compact MCB30 to the MCB72 'King of the Grill', there is a model for every

Contact our knowledgeable sales team on 01296 663400 or sales@rhhall.com to help you choose the perfect equipment for any operation!

Make the Most of Your Outdoor Areas with the Contract Furniture Group you to seize this opportunity to update, repair or replace décor ahead of reopening; and to support this they are looking at putting finance packages together to spread the investment.

Contract Furniture Group have worked hard over the last year 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 at the moment, Contract Furniture Group encourage

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

Making the most of your outdoor areas with Tempus solutions The Manhat Manhattan tan P Pergola ergola fr from om T Tempus empuss is a simple and cost effective effective w way ay of ex 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 Contr act F urniture Gr oup inst allation tteam eam Full service available through product trained Contract Furniture Group installation 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 Tennis e ennis Str Street eet South, Nottingham NG2 4EU

0115 965 9030 info@contractfurniture.co.uk 0115 info@contractfurniturre.co.uk www .contractfurniture.co.uk www.contractfurniture.co.uk

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Boost Your Restart Grant with Black Rock Grill's GET BACK TO BUSINESS 10% DISCOUNT Consumers are craving for Pub & Restaurant hospitality NOW! An overwhelming number of punters will be heading for the pub, restaurant & cafe experience to get their lives back to some kind of normal.

Will you be ready? Restart with the Black Rock Grill WOW factor ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Get ahead of your competition Serve customers within 5 mins of ordering Turn tables quickly Serve meals indoors & out Fewer staff needed to operate No meals returned Hygienic safe sizzling hot meals Rebound quickly and profitably Restart with something new and exciting for you and your guests

Hot stone cooking allows your customer to live dine at the table and cook their meal exactly how they like it, sizzling hot till the very last bite! It will create a great atmosphere within the restaurant and give you a USP for your business.

We are offering:

GET BACK TO BUSINESS 10% DISCOUNT on all Commercial Set-ups (Valid till 30th April '21, while stocks last)

Please give us a call or email to find out more information.

We have lots of guidance on set-up size, menu ideas, and relaunch ideas

sales@blackrockgrill.com | 01256 359858 | www.blackrockgrill.com

Outdoor Spaces Herald Adds More To The Mix 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.

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.

See the advert on page 9 for details.

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 is expecting sales to increase going into 2021.

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.

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 made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

Discover How a Canopy Can Increase your Profits licensee will own it outright. It is also very tax efficient.

Ian Manners went on to say, “for example, you can seat 50-60 customers under 2 x 5m x 5m (50m²) Airone Tipo 150 structures from as little as £315 (ex VAT) per month over a 5-year period. Essentially your customers are paying for the canopy as they use it” Pubs, Restaurants and the Leisure Industry will have a golden opportunity to make the most of their gardens to increase Summer trade when lockdown is over.

By installing a Zenith Canopy Structure, Licensees and owners will have the opportunity to re-appraise their business and re-market their outdoor facilities to encourage customers to use their establishments.

Ian Manners of Zenith said “The benefits of canopy structures to Licensees is that they can be used all year round, by adding heating, lighting and sidewalls” The soft PVC walls slide like curtains, can be easily removed or be fixed in position. Alternatively, terrace screens can be fitted.

James Bishop is the Proprietor of The Longcross Hotel in Trelights, near Port Isaac in Cornwall. James purchased three of Zenith’s Airone Tipo 150 canopies and installed glazed walls and doors.

James said, “Since installation business has boomed and we now have an extra outdoor function room for up to 150 people when not being used as a day to day eating area”.

Many of Zenith’s customers have opted to fund their canopy project by LEASE RENTAL. This is a financially efficient way of installing a canopy because it allows the Licensee/owner to budget on a monthly basis without a large capital outlay. After a 4- or 5-year period the

Simon Vale of Drayton Manor Theme Park purchased 165 square metres of Zenith’s canopies and said, “we received a very quick return on our investment and our customers are now able to benefit from an outdoor covered area in all weathers”.

Zenith’s canopies are available in a variety of modular, shapes, sizes and colours.

For further information contact Zenith Canopy Structures Limited, T: 0118 978 9072 E: info@zenithcsl.com or visit www.zenithcsl.com

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Outdoor Spaces

LeisureBench Announce New Exciting Comprehensive Website

LeisureBench Limited, one of the UK’s leading suppliers and installers of high quality outdoor furniture, is proud to announce the launch of our new exciting comprehensive website.

Other products showcased on our new website include a new range of dining huts, ideal for outdoor dining whatever the weather. We can also supply and install quality awnings and sails.

All our range represents excellent value for money.

We also have an extensive choice of parasols and gazebos.

Among the new features installed, is the introduction of automatic bulk discounts off our list prices and stock availability is clearly shown.

In these difficult times, there is also the facility to preorder any item, to secure the products you require.

There are exciting new ranges for 2021 including 100% recycled plastic products including picnic tables, benches, planters and more.

Among our existing product ranges for this year, are wooden round and A Frame picnic tables, teak and pine benches, Rattan chairs, tables and sofas, outdoor dining sets, metal furniture, a full range of polypropylene chairs in many different colours and styles, and much more.

Visit our new website, www.leisurebench.co.uk or email us on sales@leisurebench.co.uk. Telephone 01949 862920.

CambridgeStyle Canopies

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.

Our product range includes:

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

• 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:

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Space-Ray - We Know Heat ments, making sure your heaters stay in top working condition no matter the weather conditions.

Space-Ray is an industry leading manufacturer and supplier of high quality infrared radiant and warm air heating systems. With electric heaters, radiant tube heaters and radiant ceramic plaque heaters we know we have the perfect heating solution for you.

Our heaters are popular for large open areas and buildings such as patios, restaurants, outdoor and indoor bars, sports facilities etc. Space-Ray heaters can help to maximize the revenue potential of outside areas by providing targeted heat where you need it. Many of our heaters are IP55 rated to protect against the ele-

We take pride in our entire family of commercial heaters and our commitment to quality standards in the design, manufacture, and performance of Space-Ray products — heaters with low maintenance at a competitive price, and a proven record for long life.

We have a dedicated and experienced external and internal sales team ready and willing to help satisfy your heating needs.

Contact us now: info@spaceray.co.uk spaceray.co.uk 01473 830551

Seating with Wider Appeal from ILF Chairs make your customers want to come back?

Hospitality has now got the Green light last to reopen 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

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

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

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Products and Services

Simpleas Mince: The UK’s First Retail Meat Snacking Sorted with the Tayto Group Substitute Made From 100% Peas The product ticks all the “good” boxes: vegan, glutenfree, high in fibre, high in protein, non-GMO, soy-free.

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.

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 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. www.simpleasplantbased.co.uk

Super Quick, Free Range, Super Easy Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards.

Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton!

Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-ofthe-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable.

We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk See the advert on page 19.

As Britain’s largest family-owned snacks business, Tayto Group has Snacking Sorted with our award-winning range of premium snacks including REAL Handcooked crisps and the market leading pork scratchings brands – Midland Snacks and Mr Porky.

- REAL Handcooked Crisps are a foodservice exclusive range specifically developed for the hospitality sector with distinctive, punchy flavours made with locally sourced potatoes.

- Midland Snacks Traditional Scratchings is our best-selling pubcard – award-wining hand cooked scratchings using a recipe that has stood the test of time.

- Mr Porky is the most recognised name in scratchings with a complete range of Great Taste award-winning pork snacks including Mr Porky Crispy Strips which offers a lighter bite, more akin to crispy bacon rind than a traditional scratching As experts in snacks, our ranges are tailored for the hospitality sector with formats such as pubcards and clipstrips, that show off your range and drive sales.

Contact the Tayto Group Limited on Tel: 01536 204200 or visit www.taytogroup.com See the advert on page 17 for further details.

The Infusion Solution Hospitality and catering companies looking to provide the most cost-effective service for tea and other infusions can try out the doublepatented 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.

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.

tions of a conventional 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. 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!

JURA - Speciality Coffee Anything’s Possible with Saniflo The TEAPY mug lid keeps the infusion hot, providing the brewing condi-

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.

strate 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.

Visit www,teapy.co.uk or see the advert on page 5.

include grease traps and water salvage pumps.

Saniflo is one of the most widely recognised brands in the UK plumbing market thanks to its range of pumps, lifting stations and macerators that enable domestic and commercial customers to install bathroom, kitchen and washing facilities almost anywhere – particularly when gravity drainage is not an option. As well as models that are installed indoors to pump out waste, there is now a huge choice of models that can be sited outdoors and installed underground. These robust liftings stations pump black and grey waste from single buildings or multiple small buildings. Recent additions to the range

Saniflo’s sister company, Kinedo, manufactures shower products for domestic and commercial settings. The range includes integrated cubicles that feature internal and external panels and door, shower tray, shower valve and head in one easy to install package. A range of contemporary shower enclosures and premium shower trays complete the portfolio.

The company has an unrivalled reputation for after sales service which is enhanced by its unique nationwide network of 100 service engineers supported by the technical support team based at Saniflo UK. Visit www.saniflo.co.uk for further information.

Helping Hotels and Restaurants New Cuts to NEW YORK BAR Collection to Bounce Back The GIGA X3c / X3 G2 allows JURA to impressively demon-

German glassware manufacturer Stölzle Lausitz has added two new design cuts to its cosmopolitaninspired New York Bar collection. The design language of the collection focuses on elegant understatement in combination with high-quality crystal glasses to create a sophisticated bar atmosphere reminiscent of New York City’s buzzing nightlife. Drawing upon the skylines and bar culture of New York, the decorative ‘Manhattan’ cut

Photos WE8 in chrome, GIGA X3 in aluminium.

Visit uk.jura.com or email sales.uk@jura.com for further information or see the advert on page 3.

picks up on the up-andcoming straight lines of the district of the same name, while ‘Club’, a diagonal cut, gives the glasses a stimulating dynamic. As with the design itself, the brand’s execution of the matt finish has been carefully executed and the lines of the straight ‘Manhattan’ cut and the diagonal ‘Club’ cut take the lead in the eye of those drinking from the glasses, while the clear crystal glass casually corresponds with the opaque cut. Depending on the beverage in the glass and the colour of the drink, the light is playfully refracted along the individual lines, creating a unique point of difference that the eye is naturally drawn to. Made from high-quality, scratchproof glass and well-weighted for a comfortable hold, hosts are able to easily impress with the premium brilliance of the glass. www.stoelzle-lausitz.com or see the advert on page 5.

Aspenprint, a leading design and print agency for hotels and restaurants, has cleverly devised a whole range of branded social distancing items to help hotels to bounce back this year, at the same time as keeping staff and guests safe and compliant.

The various new items include disposable menus, NeverTear indestructible menus / leaflets, door seals, cutlery sleeves, branded screens, face masks, hand sanitising stations and more.

Combining clever marketing with creative design and strategic thinking will give your holiday-makers longlasting memories as well as staying socially distanced and safe.

One of their latest products to take the hospitality

industry by storm is Aspenprint’s anti bacterial laminate which can be used on a range of printed materials including menus, signage, brochures and posters. It kills 99% of all germs which touch its surface with the specialist anti bacterial laminate coating. This laminate has been widely used by hotels and restaurants, as well as the NHS and schools due to its ability to protect the public.

Aspenprint has also promoted the huge social media market for hotels by adding giant deckchairs to their extensive list of products to ensure 2021 is a success.

Aspenprint are helping many hotels and holiday parks to ensure guests have a successful staycation this summer with a range of fun printed materials from signage to deckchairs, branded parasols, feather flags, banners and more.

Visit Aspenprint’s website for more information www.aspenprint.com or call 01202 717418 to speak with one of the friendly team.

See the advert on page 13.

Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to reopen its doors after yet another long lockdown faced with the continued challenge to maintain social distancing.

Government guidelines state pubs and restaurants should encourage the use of contactless ordering from table and should adjust their service approach to minimise staff contact with customers.

Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing.

The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

“We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can answer the increasing demand for our engraved prod-

ucts”, said Martyn Wright, managing director of Brunel Engraving and founder of the company.

“Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.”

Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

For further information please contact: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

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

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Design and Refit Get Ready For Summer With Waterproof Furniture Finding hardworking and stylish outdoor furniture has never been more important for the hospitality industry as it gears up for summer 2021. However, even the best of Great British Summers will include downpours, so waterproof furniture is a must.

Trent Furniture supply a wide variety of waterproof tables sealed to prevent swelling caused by rain.

The stylish stainless steel Vista Table has plenty of room to accommodate groups and is perfectly complemented by the smaller Alma Round Aluminium Table.

Or for a cool and contemporary look, why not opt for the new Cannes Outdoor Table constructed in aluminium with a black powder-coated finish?

The Cannes Outdoor Armchair and Cannes Outdoor Chair complement the Cannes table perfectly. Our Vista tables go with a wide variety of chairs but the water resistant Monaco Aluminium Stacking Chair is always a popular choice for sturdy style.

Whichever look you go for, our Vista, Monaco and Cannes ranges are easy to stack and look just as good in indoor settings.

To find out more about Trent Furniture’s great-value range of waterproof contract grade outdoor furniture, with prices starting from just £29.90 for the Monaco chair, please visit www.trentfurniture.co.uk or call 0116 2864 911.

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

WHEN YOU THINK YOU CAN’T. SANIVITE ® + CAN.

OUT OF SIGHT, NOT OUT OF THE QUESTION. Where conventional plumbing fails, Sanivite®+ delivers the possibilities.

With a powerful pump, four inlets and clever, compact dimensions, Sanivite®+ can connect to sinks and appliances from any concealed unit.

So don’t dash your dreams of a kitchen island, make it a reality with Sanivite®+.

Anything’s possible. Visit saniflo.co.uk to see how.

Design and Refit 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,

Issue 52

CLH Digital

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/

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.

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

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CLH Digital

Design and Refit

Issue 52

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 trol-

leys 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 restau-

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

rant 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 sales@euroservice-uk.com See the advert on page 2 for further information.

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.

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels.

Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools

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 and lounge furniture.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market.

Here you can relax and let Capricorn help and advise you with your requirements.

Opening hours for the showroom are Monday to Friday, 9am to 5pm.

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, or visit www.ccf-ltd.uk.

Property and Professional

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LSS and Kickstart Scheme Helping To Support Hospitality The LSS Group has become a Kickstart Gateway to help the hospitality sector place young people in jobs at a true zero net cost to employers. With over 30yrs experience in the Hospitality and Leisure sectors, LSS Group is aware that employing staff, in a cost-effective way, is an issue as the sector begins to open up.

Potential employers will receive bespoke support from LSS Group to enable them to take part, and LSS Group will handle the application process and provide ongoing support.

LSS Group provides comprehensive wrap-around support to the young people taking part throughout their six-month placement including mentoring, a dedicated placement manager, skills development, help with CV-building and job applications, and post-placement support towards future employment.

Andy Merricks, CEO of LSS Group said ”Covid-19 has had a profound impact on the Hospitality and Leisure sectors as well as employment and young people entering the labour market are among the worst affected. We are pleased to be able to support the sectors and believe that our experience will enable businesses to scale up recruitment in a manageable way as well as help young people to enter the industry and gain valuable experience and earnings. It also provides an opportunity to nurture some much needed ’home grown’ talent.”

The process from application to interviewing potential placements can take around 6 weeks so now is a good time to contact LSS Group either by visiting their website – www.thelssgroup.co.uk or email kickstart@thelssgroup.co.uk

This will take the stress away from placement providers and allow them to focus on providing a high-quality work placement experience.

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you.

We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way.

Your business is in most cases the biggest risk and the biggest asset you will ever have

from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include your insurance broker? If not why not?

Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll?

We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money.

See the advert on the inside back cover or visit www.phoenixsrs.co.uk

How To Raise Money Against Your Business Premises

By Gary Hemming CeMAP CeFA CeRGI CSP - Commercial Lending Director ay ABC Finance (www.abcfinance.co.uk) In the wake of recent events, raising finance has again become a critical issue. In this guide, we will break down how your business premises can be used to raise finance, the benefits of doing so and the key considerations of doing so.

What funding can I use to raise money against my business premises?

When looking to raise funding against your business premises, a commercial mortgage or secured business loan is usually the most suitable option.

What are the key considerations before I move forward?

If refinancing an existing debt you should take into account any fees involved and ensure it works out cheaper overall.

You should only consider raising finance for your business if you are confident it will help the business long term and you can afford to meet the repayments. It is worth discussing the proposal with your accountant before borrowing money. Of course, during these difficult times, there may be a necessity in the short-term.

A commercial mortgage is simply a mortgage secured against commercial property, in this instance, your business premises. The term commercial can cover anything from retail shops and industrial units to hotels and agricultural farmland.

In the current climate, catering and hospitality businesses are likely to be able to borrow up to 65% of the value of the business. A good starting point is to speak to your business bank to see what they have to offer.

You can also talk to a commercial mortgage broker who will be able to offer you a comparison, some brokers do charge fees so it’s worth asking about this upfront to reduce costs.

When searching for an appropriate lender you can look at both High Street banks and also challenger banks.

High Street banks tend to offer the lowest interest rates but may not offer as large a loan as a challenger bank may therefore this needs to be taken into consideration.

The interest rate and maximum loan offered will depend on the type of property, whether you’ve been able to operate through the pandemic, the financial strength of the business and several other factors. Interest rates vary from around 2.5% - 4% with the High Street and from 3.5% - 7.5% from challenger banks.

Commercial mortgages usually take 8 -12 weeks to complete therefore if funds are needed quickly, a secured business loan may be the answer.

Secured business loans, is a business loan which is usually secured against your business premises, or sometimes your home. As this type of loan is secured on property and less risk for the lender, you may be more likely to be approved than you would for an unsecured business loan.

What are the advantages and disadvantages of securing borrowing against my business premises?

There are 2 main advantages of using your business premises as security. Firstly, it means you may be able to borrow more and over a longer period than you would with an unsecured loan.

KICKSTART SCHEME HELPING TO SUPPORT HOSPITALITY Your Hospitality business can benefit from a FREE 6-month work placement from a 16-24yr old.

Also, as the lender has a property as security for the loan, they will be more flexible when looking at adverse credit and other problems.

The main disadvantage is that secured lending tends to take longer to complete than unsecured loans, meaning they may not be suitable for urgent requirements.

How has the pandemic affected lending in the catering and hospitality sectors?

When lending money, lenders always look at the borrower’s ability to repay the loan. Even if the loan is secured on property, they use their own affordability model to calculate how much somebody can borrow, regardless of the amount of equity in the property.

Due to the Covid-19 pandemic lenders are expressing caution when assessing new applications. As part of the application process, they may ask for details such as financial information for the past 12 months, a Covid impact form which details how Covid-19 has impacted your business and projections for the next 12 months.

If you think you may struggle to complete some of these documents, a good commercial mortgage broker may be able to help. Many brokers charge fees for their service, while others don’t. Where possible, a reputable fee-free broker is usually the best option. Some brokers charge upfront non-refundable fees, I would always recommend paying these out, even if they produce an agreement in principle.

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

Funding for each role covers: 100% of age-appropriate national minimum wage for 25 hours a week All associated employer national insurance contributions Employer minimum automatic enrolment contributions LSS Group will provide a ‘wrap around’ service, managing the whole process on your behalf

Go to

www.thelssgroup.co.uk/a-kickstart-gateway/ or call 0333 444 0630 for a ‘no obligation’ chat

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Property and Professional

Issue 52

Roxburgh Milkins Help Healthy Fast Food Restaurant Chain

have advised them through the various steps of their fund raising - initially funding from friends and family, then angel investment and most recently private equity.

Roxburgh Milkins are a business law firm with a personal approach.

Recently they have aided Friska, a fresh food company:

Company bio: Founded in Bristol but expanding nationally, Friska offers seasonal, ethically sourced fresh food to eat in, take away or for office catering. The company received £3m of investment in 2017 from YFM equity Partners to finance its planned roll out.

Founders: With previous experience in food retail, economics and technology, Ed Brown and Griff Holland have been able to create an exceptional restaurant chain: great, healthy food backed up by impressive proprietary technology to run things efficiently and engage successfully with their customers.

How Roxburgh Milkins helped: Roxburgh Milkins have worked with Ed and Griff since shortly after they founded Friska in 2009. Since then Roxburgh Milkins

What they say about Roxburgh Milkins: "Working with the team at Roxburgh Milkins was an absolute blast; they also added a great deal of value throughout the whole fund-raising process.

"They are commercially astute, professionally accomplished and extremely personable.

"As a team they are straight forward to work with and pragmatic, which removes a lot of the tit-for-tat that is often associated with legal wrangling towards the end of the deal process."

For further information visit www.roxburghmilkins.com

Anzac Bistro and Bed & Breakfast in Dartmouth Sold Leading Licensed & Leisure Commercial Estate Agents Bettesworths are delighted to announce the sale of Anzac Bistro and Bed & Breakfast in Dartmouth. This superb life style business, with its enviable location in the pretty Anzac Square, has been purchased by Mr & Mrs Sharpe.

Mitch and Nicky have moved back to England after 15 years of life in the Dordogne, France. Alongside raising their two daughters, they set up a small business renting out properties to holiday makers within the town of Sarlat.

Having made a success of their business, they decided to return to their roots in the

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UK and embrace the new challenge of running this lovely Bistro and B&B. This enviable life style business was sold off an asking price of £575,000 for the freehold interest. Genevieve Stringer, who handled the sale commented, ‘I’m sure Anzac will go from strength to strength, and all of us here at Bettesworths would like to take this opportunity to wish Mitch and Nicky every success with their latest venture in this fabulous waterfront town of Dartmouth located in the beautiful South Hams’.

For other properties available through Bettesworths, see the advert on this page.

• Substantial Freehold Property in Ashburton • Public House, Separate Cottage & Car Park with Potential for Redevelopment, Subject to Planning • Over 10,000 Sq Ft of Valuable Real Estate in Thriving Devon Town • Of Interest to Property Speculators, Developers, Investors or Operators • Viewing Highly Recommended

COMBE FLOREY, SOMERSET

ASHBURTON, DEVON

• Stunning Grade II Listed Thatched Country Inn • Very Successful Business with Far Reaching Catchment Area • Low Overheads & Two Trade Areas providing 36 Covers • Extensive Trading Areas Inside and Out • Viewing Essential

PRICE: OFFERS OVER £600,000 FREEHOLD REF: 3971

PRICE: OFFERS IN EXCESS OF £400,000+ VAT FREEHOLD REF: 3883

• Attractive and Centrally Located Period Coaching Inn & Hotel • Successful Business with Strong Wet, Food and Letting Accommodation Revenue • Well Presented Character Trading Areas Including Main Bar & Dining Room • 16 Beautifully Refurbished Letting Rooms • Owners Apartment & Customer Car Park with an Outside Smokers Area

• Character Grade II Listed 16th Century Coaching Inn • Situated in the Central Square of Historical North Devon Town of Great Torrington • Traditional Bar, Lounge Bar with Open Fire and Restaurant with 60 + Covers • 3 En-Suite Letting Rooms & 5 Bedroom Owners Accommodation • New Free of Tie Lease - Guide Rent of £35,000 Per Annum

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PRICE: £695,000

FREEHOLD

REF: 3955

KINGSWEAR, DEVON

• Newly Refurbished Coffee Shop in Fabulous Location • Rare Opportunity to Purchase a Long Leasehold Premises • Potential to Expand on Menu & Opening Hours • E Class Use Allowing for Alternative Business Uses • Viewing Highly Recommended

PRICE: £89,500

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PRICE: £330,000

TORRINGTON, DEVON

WIVELISCOMBE, SOMERSET

LEASEHOLD

REF: 3938

PRICE: NIL INGOING – NEW LEASE

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PRICE: £59,950

MORETONHAMPSTEAD, DEVON

• Fabulous Freehold Opportunity within Dartmoor National Park • Charming Café/Bistro with Shop Trading Daytimes Only • Superb 2 Bed Self-Contained Accommodation • Huge Potential to Expand on Current Trade • Suitable for a Range of Catering Styles

FREEHOLD

REF 3408

REF: 3803

TORQUAY, DEVON

• Lock Up Takeaway Premises in Sought After Harbourside • Currently Trading 6 Days a Week 9am-2pm Closed Sundays • Previously Trading Evenings with Valuable 4am Licence • Huge Potential to Increase Trade with Addition of Delivery Service • First Time in 16 Years Business has Come to the Market

LEASEHOLD

REF: 3249

EAST LOOE, CORNWALL

PRICE: £49,500

• Fabulous Quayside Bar/ Restaurant Overlooking the Estuary • Waterside Dining and Drinking for Circa 46 Internally and 30 Outside • Fully Refurbished Property with Stylish Nautical Theme • Strong Business with Booming Summer Trade • Rare Opportunity to Secure a Waterside Business in Looe

LEASEHOLD

REF: 3386

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.

For Sale: Impressive & Completely Renovated Coastal Holiday Accommodation/B&B, Beer, East Devon Property specialists Stonesmith are thrilled to marketing the freehold sale of Belmont House - an attractive period, end of terrace residence, with origins that reputably date back around 200 years. Constructed from the famous Beer Stone under a pitched slate roof and having been the subject of considerable investment and improvement by our client during 17 years of ownership, Belmont House is presented to an extremely high standard and is a ready to trade “turnkey” opportunity. This extremely flexible and versatile property briefly comprises:- 5 en-suite double bedrooms, sitting room, dining room, kitchen, utility room and cloakroom. Externally, to the front of the property is a small terrace providing a seating area and to the rear is an enclosed gravelled garden with a timber beach hut.

The sale of Belmont House represents an opportunity to purchase an extremely well

maintained and versatile property within a highly sought after and desirable East Devon coastal village, coupled with a lucrative business opportunity. It also offers all the flexibility of a lifestyle business and investment opportunity, either as a bed and breakfast or alternatively as it is currently trading as a holiday let.

Belmont House is situated in the heart of Beer, just off Fore Street, the main thoroughfare of the village, and is opposite the main village centre car park.

The sale of Belmont House is reluctantly offered for sale, due to retirement.

The freehold property is on the market for offers over £450,000.

Full property details can be found on our website: www.stonesmith.co.uk and viewings arranged by calling 01392 201262.