CLH Digital - Issue #53 by CLH News

Issue 53

www.CLHNews.co.uk

RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:

1. 2. 3. 4.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business

We will tailor a package that is realistic and practical for your business

Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU

07831 407984

CLHNews

Hospitality Businesses Sign Up to Charter Refusing To Implement Vaccine Passports

01628 487613

HOTELS, RESTAURANTS, PUBS & CATERING

MAXIMISE YOUR BUSINESS POTENTIAL Combining our 30+ years of experience in Restaurant, Pub and Hotel Business Mentoring with our now legendary Weekly Figures Analysis, we WILL increase your Profitability.

This new service is specifically designed for the smaller business (sub £500k t/o)

For an affordable monthly fee you’ll receive: • A bullet-pointed and focused weekly report giving you guidance and advice, based on your own trading figures …

• 4 half-days (or 2 full days) of on-site Consultancy / Mentoring per year … 1:1 time with David Hunter … YOUR Chosen Agenda …

• 24/7 unrestricted access to David Hunter … a Consultant / Mentor with over 30 years experience of doing just this, in YOUR industry … and with a very solid track record …

If you have a Restaurant / Hotel or Pub … WE CAN, WITH YOU AND YOUR TEAM, MAKE YOUR BUSINESS MORE PROFITABLE

Please call or text David Hunter on

07831 407984

to discuss how we can help YOU to increase YOUR profits

Over 140 licensed premises and events businesses have signed up to a charter (www.openforall.co.uk) confirming that they will not request vaccine passports of visitors to enter their premises. The charter, organised by Alan Miller, co-founder of the Night-Time Industries Association (NTIA), has so far been signed by business owners from a cross-section of the hospitality and licensed on trade, pubs and bars, nightclubs and restaurants and event organisers.

The suggestion surrounding Covid passports has drawn fierce debate, and the Government has not yet set out a full, official plan. It has said proving Covid status is "likely to become a feature of our lives", but it is still not clear when the certificates will be required. Pubs, shops and restaurants will be allowed to reopen indoor areas without them on May 17, however, they may be introduced at a later date.

(CONTINUED ON PAGE 3...)

“EXPERTISE ON HAND TO DEVELOP YOUR BUSINESS” visit

www.bowdengroup.co.uk • • •

Maximise your Profitability Address any concerns you have Supporting you through change

Or contact David Hunter when you are ready for a FREE and confidential discussion by emailing him at davidhunter@bowdengroup.co.uk

CLH Digital

Editor's Viewpoint

Issue 53

Welcome to the latest issue of CLH DIGITAL “Never make an excuse for going to the pub, save it for leaving.” BENNY BELLAMACINA

At last, the sector is open! Well, partially at least!

Personally, I am 100% behind the charter that we cover in our front page story - “Open For All” (www.openforall.co.uk) - whereby venues are not requiring proof of vaccination in order to admit customers.

I am delighted to say I was one of the first to take advantage. A delicious lunch on Bournemouth seafront, (it was a bit chilly, mind), but that appears to be nothing compared to some parts of the country which saw people braving snow, hail, sleet and snow to enjoy a drink and a bite to eat. (We are hardy people we British!)

Yes, I have family and friends who disagree with me. Yes, they are entitled to their opinions which I fully respect. However, I have repeatedly said that this for me is an Orwellian step too far for any society. And I intend to object wholeheartedly at every opportunity!

And then it was back out in the evening! EDITOR

Peter Adams

“Hats off” to the businesses that have invested considerably in introducing or extending outdoor facilities. It will in the long run pay dividends, I think alfresco dining which has been expanding considerably over the years will, due to Covid, grow even further in popularity.

Evening socialising was slightly different I have to say, and my feelings may be shared by the wider public. That is to say, although we are all anxious to return to normal, and enjoy our famous British hospitality, there is a “line in the sand” which makes a once pleasurable experience more trouble than it’s worth. I have no issue with queueing up (at the moment). It is, of course, no fault of any establishment but rather the ludicrous rules we are forced to follow. But after queueing up at two establishments we were asked “Have you booked via our app”? “No, I’m afraid we haven’t” was the reply. “We are fully booked anyway, and you have to download our app” I was told. How difficult is it to put up a sign at the front to say entry can only be granted IF YOU HAVE BOOKED ON OUR APP. Better still, if you are fully booked put a sign on the entrance saying something along the lines of “fully booked for this evening we would love to welcome you back another time so please download our app and we look forward to seeing you”. A walk across the road to another bar to be met with a warm welcome and we were politely asked leave contact details, after which great hospitality, which meant for a very enjoyable evening with no complicated nonsense! This, of course, leads me onto the contentious topic of vaccine passports.

I have been repeatedly vocal about this and was thrilled to see how strongly held and vociferous the signatories to the charter were on the website. If businesses have the opposite view and want to enforce a vaccine passport then that is up to them, however I believe it is down to choice, those choosing not to demand vaccine proof should not be forced to do so, nor punished if they don’t. And once again I have to say I echo the words of Wetherspoon chairman Tim Martin who said in an interview: “'These alternatives are what is known as a Morton's fork. Wetherspoon has no faith in this sort of trade off or in any initiatives dreamt up on a daily or weekly basis, by a small group of Ministers, under emergency powers, following discredited and counterproductive curfews, substantial meals, table service, moonshots and other idiocies. “'Boris Johnson and his team need to grow up and stop trying to come up with headline-grabbing ideas every few days. Someone needs to tell the PM he's no longer a columnist - creating provocative ideas every week isn't his job now - he has to learn to manage and he's running out of time and money.” I would also take this opportunity to wish Sasha Lord every success in his legal challenge to get the sector open for indoor hospitality ahead of the phase 3 (May 17) chedule. A High Court judge rightly ruled in the initial application that time is of the essence and expedited the case to the High Court to be heard on Monday, so once again best of luck, to allow indoor retail and exclude indoor customer pubs and restaurants makes absolutely no sense whatsoever.

CHC01

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Once again we have called on some of the industry’s leading lights to provide insight as we lead up to reopening, plus we are delighted to introduce some of the best products and services in the marketplace to help prepare for the grand reopening! 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

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

Manufactured in the UK

B351N

PUBLISHED BY

CHC01CD

CHC08PC

CHM01L

CHM06

CELEBRATING 40 YEARS IN THE TROLLEY WORLD 10% discount with the code 40TC

CHM06L

Q6C

W2CD2

www.euroservice-uk.com

W2PAT

W2RT

Businesses Sign Up to Charter Refusing To Implement Vaccine Passports Issue 53

in order to gain entry.”

Earlier this month Prime Minister Boris Johnson said, "There is absolutely no question of people being asked to produce a certification or a Covid status report when they go to the shops or to the pub garden or to the hairdressers or whatever on Monday (April 12 step 2), and indeed, we're not planning that for step three, either."

Signatories to the charter voiced their concerns vociferously: “I will not be asking to see any Covid passports or certification at the Proud Group. The last year saw too much incompetence and far too much state control. Britain is famous for liberty. This is yet another grab for power that is not needed or justifiable. Internal passports hark back to the occupation of Europe or current China. They are out of place here and not welcome,” said Alex Proud of the Proud Group

However, the government says it will be legal for such businesses to ask customers for proof of Covid status if they wish to providing they do not break equalities laws. It remains unclear whether the law could change later - with businesses obliged to ask for proof of status.

The charter’s homepage reads “We have no axe to grind politically and many of us think the vaccine rollout has been tremendous for those who wish to take it. We also know that for many reasons some will not have a vaccine.” “Furthermore, we do not believe it is right that we, as premises and promoters, should demand to see proof of medical records or health status. The majority of people in the UK have chosen to be vaccinated.” “There are many practical and logistical issues for us alongside civil liberty and discrimination considerations more broadly for society if venues or events insist on seeing any kind of health-related documents.” “For that reason, we have signed up to the Licensed Premises & Events Charter – OPEN FOR ALL which means that we shall not be forcing our patrons to show us any documentation referring to health status

Steve Perez Chairman Global Brands Ltd said “My businesses will not ask our customers for any medical information. I would hope the government would not punish businesses and staff for making a morale judgment. My conscience would not allow me to discriminate which customers I welcome into my establishments on medical or disability grounds. In would trust my customers not to visit if they feel unwell or if they are particularly vulnerable. If they are concerned about mixing we will do our best to accommodate them. Our industry must not be bullied into complying with badly thought-out government policy.” Since the first vaccines against Covid-19 were approved in autumn 2020, vaccine passports have been discussed by academics, politicians, and health experts as a possible way to allow vaccinated people to move more freely. By proving their vaccinated status, they could engage in activities like travelling

Vaccine passports have also been described as “immunity certificates”, and the UK government has called them “COVID status certification”. A Government paper as part of a review into using vaccine passports said: 'It is possible that Covid-status certification could also play a role in reducing social distancing requirements in other settings which people tend to visit more frequently, for example in hospitality settings. 'However, the Government recognises this has significant implications for businesses and their customers, so this will be further considered in consultation with industry, as part of the review of social distancing rules and taking into account the equalities and other impacts. 'For now, businesses should continue to plan reopening in a way that follows the latest Covid-secure guidance, and certification will not be required for reopening as part of step two (April 12) or step three (May 17).' Prime Minister Boris Johnson first suggested that vaccine passports might be used for international travel in February 2021, and the UK government has launched a review which will report in June. The government has said vaccine passports are “likely to become a feature of our lives until the threat from the pandemic recedes” and “could potentially play a role in settings such as theatres, nightclubs and mass events such as festivals or sports events to help manage risks where large numbers of people are brought together in close proximity”. The implementation of vaccine passports in the hospitality and on trade has been described as a “nightmare” by industry trade bodies which will place staff in a difficult and possibly confrontational positions as well as possibly damaging trade. A joint statement from UKHospitality, the British

Beer & Pub Association and the British Institute of Innkeepers said: 'Government has promised the country that we will be reopening but we are now being told that this will be with our hands tied behind our backs. 'Pubs will already be trading at a loss when they reopen with all the existing restrictions and Covidsecure measures in place. Adding further disproportionate and discriminatory measures threatens the very survival of thousands of businesses. 'It's unfair to single out our sector again with these added impractical burdens that will have economic consequences and risk our recovery.' A separate petition (https://petition.parliament.uk/petitions/569957) calling on the government not to implement vaccine passports currently stands at 343,100.

• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS •

This uncertainty has drawn a backlash from the sector, with businesses rushing to sign up to a charter declaring that they will not force customers to show proof of vaccination in order to gain entry.

Rob Star: “At Electric Star pubs, we have no intention of asking people for Covid passports or certification. This is discriminatory and goes against our policy of welcoming all members of the community to our venues. As Publicans it is not our job to question people’s private medical decisions and doing so may put our staff in threatening situations. We believe it’s the people that make the pub and we want to welcome everyone back to ours when we re-open.”

abroad, working in settings where people are at highrisk, or visiting a pub.

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

(...CONTINUED FROM FRONT COVER)

CLH Digital

TOASTERS • STAINLESS STEEL SINKS & TABLING

Can the Hospitality Sector Recover Without the Vaccine? 4

CLH Digital

Issue 53

By Matt McDonald, employment disputes partner at law firm Shakespeare Martineau (www.shma.co.uk)

whether they decide to take the vaccine or not. However, companies can choose to implement a strict vaccination policy that makes them compulsory and imposes sanctions on those who refuse. If this route is chosen, businesses must be aware that any dismissals are likely to lead to employment tribunal claims. If a job role cannot be undertaken safely without a vaccine, then there may be legal grounding for it to be a requirement. However, in sectors like hospitality and leisure, businesses will have a harder time proving that a role cannot be done safely without the vaccine than, for example, front line healthcare workers and thus, a much harder time justifying dismissal. Should an employee refuse the vaccine, the best course of action is always attempting to understand their reasons with a view to persuading them to change their mind, before then deciding whether to proceed with further action including dismissal. As the UK vaccination program continues and the hospitality and leisure sector prepares to reopen fully, there are growing concerns around how to best protect employees and residents. Although vaccination adds a universal level of protection, forcing current or future employees to receive the jab, or refusing to keep or hire them based on their decision, is fraught with risk. Although a grey area – we are in unchartered territory after all – if the sector wants to reopen safely, this is one of the challenges that hospitality leaders will face in the coming months. So, what should businesses that are looking at putting in place a vaccination policy consider? Current guidance does not support mandatory vaccination, and instead states that employers should aim to support their employees’ decisions,

There are many reasons people may choose not to have the vaccine, such as being pregnant or on religious grounds and it is important not to be dismissive of these claims, but rather be sympathetic towards the individual and maintain confidentiality. Another oft-cited reason is the lack of knowledge as to the side effects of the jabs, which was until recently a theoretical argument but has been given significant credibility by the blood clotting concerns associated with the Astra Zeneca jab. Unfortunately, if the business does choose to proceed with sanctions on employees who refuse to have the vaccine, potentially resulting in dismissals, the likelihood is that claims will follow. Unfair dismissal claims and discrimination claims, such as on the basis of gender or religion, are likely to be the two main risk areas. Seeking professional legal advice at an early stage is a wise move in order to understand the degree of risk

in any given scenario. Rather than dismissing employees, there are alternatives to having a mandatory vaccination policy in the workplace. Businesses can and should encourage and inform about the vaccine rather than enforce compliance, although they should be careful not to put undue pressure on reluctant employees to take it. Although generally not possible for much of the hospitality and leisure sector, businesses can also ask employees to work from home for longer or look at changing responsibilities and roles, putting employees who won’t agree to the jab in roles with less public interaction and thereby lowering the risk of transmission. This could mean temporarily moving someone from front-of-house to cleaning or closing duties, for example. Lastly, businesses should be pre-emptive and re-evaluate their recruitment contracts to mandate the vaccine or request that future employees give their vaccine status. Although there are no unfair dismissal risks here, this approach isn’t without risk because discrimination claims To protect and guide business planning, companies should put a vaccine policy in place regardless of their approach to vaccination. This will give employees an overview of what the company stance is on vaccination and give them an outline of what processes are in place to deal with this new reality and various secondary matters, such as time off for vaccinations. Whether considering a mandatory vaccination policy or just assessing their options to ensure a safer return to trading, hospitality and leisure leaders should approach vaccination in a delicate manner. The sector needs to consider that despite guaranteeing a degree of safety, enforcing vaccines comes at high risk.

Pubs & Restaurants Reopening After Lockdown Face Increased Consumer Concern Over Food Safety and Hygiene As restaurants, pubs and other food outlets reopened outdoors, BSI (British Standards Institution) has released data showing a shift in consumer confidence around food safety and hygiene since COVID-19 which may impact the sector as it seeks to recover. Consumer polling of 2,182 UK adults online, conducted by YouGov for BSI immediately after the Government’s Eat out To Help Out scheme, found that over half (53%) of consumers say they have become more conscious of food safety and hygiene at food outlets since the pandemic began. Pubs, chain restaurants, and independent coffee shops and restaurants were the places that respondents were most concerned about. Consumers indicated that this increased consciousness of food safety and hygiene would impact their choices going forward. More than three quarters (76%) of those surveyed said a lack of confidence in an outlet’s hygiene would stop them eating there, and a further 65% said they would avoid eating anywhere they were not confident in the food safety standards of the premises. Encouragingly for food service businesses, respondents did welcome an independent assessment of premises by third party providers as something

that would help re-establish their confidence. A third (32%) of respondents who eat out or have food delivered said they would find a venue’s declaration of their COVID-safe measures reassuring. More than half (51%) reported that a venue’s certification by a third-party provider would increase their trust, and 54% said a BSI Kitemark™ would be an effective measure to help rebuild their confidence in hygiene and food safety standards. Richard Werran, EMEA Director for Food and Retail Supply Chain at BSI said, “We’re all incredibly keen to see restaurants, pubs and coffee shops open their doors again, but our survey highlights the growing concerns that customers have when it comes to food safety and hygiene. “We know that most organizations are taking great care in their preparations and will do their utmost to ensure staff and customers are safe. We’d encourage all food service organizations to lean heavily on best practice guidance and instil a robust food safety culture. In line with BSI’s Hygienic certification programme, I’d advise undertaking a deep clean, not just in food preparation areas but also cleaning and servicing all appliances and dispensers, looking for any pest ingress. This will demonstrate a commitment to putting the health of colleagues and customers first, providing consumers with much needed reassurance.”

The Green Man Reopens its Garden Following Major Investment The Green Man, on Leverstock Green Road in Hemel Hempstead, has reopened its beer garden this week, following a six-figure investment, under the experienced reigns of General Manager, Stephen Merison. A classic inn in heart of the Hemel Hempstead community, The Green Man’s garden has been transformed into an oasis for customers to enjoy a drink or a bite to eat while still restricted to the outside, expanding the space to cater to as many customers as possible before welcoming them inside in mid-May. Customers are already delighted with the pubs new look describing it as a ‘completely different pub’, while maintaining the atmosphere they know and love. The renovation of the garden includes a huge expansion of the space, introducing brand new covered, heated seating for maximum enjoyment and twinkling fairy lights and plants to complete the atmosphere. Inside has seen a complete transformation as well, with everything from the kitchen to the upholstery redesigned to radically improve the pub. Customers can also

expect a new sport viewing offer, with TV screens installed throughout. Stephen said: “I am so excited by this transformation and am delighted to finally welcome customers into our brand-new garden this week. The Green Man is a fantastic pub in a great location and this refurbishment has injected a new lease of life into this venue.” “Our priority remains the safety and wellbeing of our team and customers, whilst ensuring everyone is able to enjoy and make the most out of their long-awaited visit to our pub. We understand that while restrictions are lifting it is still important for our customers to feel safe and enjoy an environment where that is taken seriously, so we have taken every precaution in making our beer garden the place to be this spring and summer.” The pub has ensured it complies with the new COVID-19 Secure Workplace Guidance for Pubs and Restaurants, introducing measures to protect staff and customers and ensuring the smooth running of operations.

2500 More Pubs May Close As Covid Rules Cause Confusion Issue 53

The Forum of British Pubs (FBP) is forecasting that a further 2500 are set to close unless the terms of the Pubs Code are changed, amidst confusion too on what Covid rules to apply.

With an estimated 50% only of pubs opening for ‘garden service’, the FBP has received numerous enquires with landlords struggling to understand their local councils guidance on ‘Rule of 6’ distancing conditions and threats of fines of up to £10,000 and potential loss of their licence. Many have prepared their outside space to accommodate groups of six people in line with Government guidance but have found themselves facing contradictory rules being applied by their local councils, with some requiring different households within the ‘six’ to satisfy 2 meter social distancing conditions too. In some locations this is proving impractical, with landlords questioning whether they should open or not. Speaking on behalf of the Forum of British Pubs, Co-Founder Ian Cass commented, “We have been speaking with the Government this morning to clarify matters. The direction that we have received is that the Rule of Six as set out by the Government applies, and that where groups of six from different households meet, the group itself needs to be socially distanced not the individuals within the group. We have explained that this is at odds with what some councils are looking to enforce, and the Government has undertaken to liaise with the councils accordingly. But a bigger issue still beyond today’s confusion is whether pubs will be able to survive at all if the Pubs Code in not amended to enable tenant landlords to renegotiate their rents in line with their likely reduced income.”

Under current arrangements pub rentals are calculated on a ‘Fair and Maintainable Trade’ basis, effectively ensuring that the rentals should be manageable withing the income receipts of the pubs. But renegotiation is only possible at the end of a lease term, and not midway through even if there are material unavoidable changes to the level of trade.

Ian Cass explains. “The Pubs Code, introduced in 2016, is underpinned by two key principles: Fair and Lawful Dealing and making pub operating business tenants no worse off than if they were free-of-tie. This would be achieved by means of a simple Market Rent Only (MRO) option that would be available to them. Regulation 7 of the code enables the tied tenant to request to go free of tie or Market Rent Only (MRO) when an unforeseen event occurs, which is going to mean a decrease in the level of trade continuously month on month for 12 months. "Nevermore has such an event occurred than now. "Unfortunately, it’s impossible to achieve due to one condition that must be met and that is that the “event” “is unlikely to impact all pubs in England and Wales”, which the current crisis clearly does. Simply removing this one line, would enable all tied pubs to request an MRO and therefore give them a fighting chance of achieving profitability in what is going to be a tremendously challenging time. A simple change to this regulation would save thousands of pubs and therefore The Forum of British Pubs is calling on the Government to “Reform Regulation 7”.”

Like For Like Sales Up Nearly 60% On Hospitality’s First Day Of Trading, Says CGA On premise food and drink insight company CGA has released figures that show that those pubs, bars and restaurants able to trade on Monday [12th April] saw like-for-like sales rise nearly 60% on the same day in 2019. This is a good start for the hospitality sector, which is currently limited to trading outdoors. Around 41,100 premises in Britain have outdoor space – some 38.2% of all sites.

CLH Digital

“The first day of trading after England’s lockdown showed a fairly solid performance and demonstrates how consumers were keen to enjoy their first drink out – with like-for-like drinks sales up nearly 115% for outlets that were open compared with the equivalent day in 2019. Food sales didn’t fare quite so well, at 12% below 2019 levels, but this is understandable given that operators can currently only trade outside,” commented CGA’s Jonny Jones, MD for UK & Ireland.

Emerging Out Of Lockdown, What Does This Mean For Payments In Hospitality? 6

CLH Digital

Issue 53

By Koen Vanpraet, Group CEO, PXP Financial (www.pxpfinancial.com) The hospitality industry continues to be heavily impacted by the global COVID-19 pandemic. While bars and restaurants are opening back up, many have been forced to rethink how they approach their services. This was not only to be inline with government regulations though, but it was also to adapt to the changing desires of customers who hoped to reduce person-toperson contact and placed a higher priority on hygiene and social distancing. To keep customers coming back, changes had to be made. In the payments industry, this can be easily seen through the huge rise in cashless transactions made due to fear that physical cash might carry diseases. Shortly after lockdown began, Square performed research into the number of businesses who were effectively cashless (with cash payments making up less than 5% of all transactions) and found that in the UK, pre-COVID it was only 10% but after the pandemic hit this number rose to an incredible 60%. Then in late 2020, McKinsey found that the use of cash globally decreased four to five times the annual expected decrease in cash usage, based on trends from over the past few years. As the UK came to the end of its national lockdown on the 12th April 2021 hospitality businesses across the UK have begun to reopen. While hospitality establishments have prepped for an influx of customers, eager to simply get out the house, eat out (and not do the washing up!), this

doesn’t mean that everything will go back to the way it was in early2020. The customer’s desire for a touchless hospitality experience have not simply gone away and so as the industry reopens, it is imperative that businesses in the sector are implementing flexible payment strategies that ensure customers can pay, while also remaining safe.

USE TECHNOLOGY TO SUPPORT A TOUCHLESS MEAL OUT Under restrictions orchestrated by the UK government, many bars and restaurants were quick to innovate with digital solutions that helped them maintain social distancing. The use of contactless payments increased as some venues took up a policy to not except any forms of physical payments. Then there was a digital implementation of table services and app-based ordering, utilising the customers smart phones and internet connection or QR codes to make orders. This all fed into delivering a touchless experience that kept customers safe and this should be retained even post lockdown as an option for consumers. The same can be shown on the payments front. There are now numerous mobile platforms that can facilitate both the ordering of food and the payment process. This had the advantage of not only encouraging contactless but also allowed the industry to offer multiple payment options for patrons. As more people manage their lives with a smartphone, the adoption of online and cashless payments was inevitable and under COVID-19, it was essential. Customers expect this now and so having this option available post-COVID is a must for any hospitality business coming out of lockdown.

HOTEL CHECK-IN – QUICK, EASY AND SIMPLE The situation is a little more complicated for hotels. While many of the changes above can be used for restaurants facilities, typically the customer touch points can often be literal touch points and that makes them more complicated to make contactless payments. However, with

the right digital technology in place, hotels opening this year can do so while reducing the need for physical contact with guests. Pay by Link is one example of a tool that has been tested under COVID restrictions to support a touch-free check-in. The tool allows hotel staff to create and send customised payment links directly to a customer’s inbox so that they can pay using digital payments. This not only reduces the need for face-to-face transactions, but it also means check-in can happen before the guest even sets off for the trip so that as soon as they arrive, they can head straight to their rooms, digital key on their smartphone in hand. Then, when they are ready to check-out they don’t have to drop anything at the counter, it can all be handled through a digital application which speeds up and streamlines the entire process. While there is certainly nothing wrong with traditional methods of customer service, COVID is still a concern for many and so finding a way to meet customer needs while maintaining contactless and social distancing is vitally important. This way, the hospitality industry can provide its guests a pleasant holiday experience while still maintaining a more hygienic customer service.

THE KEY TO SUCCESS LIES IN DIGITISATION The key to surviving under COVID-19 in the hospitality industry is to digitise numerous customer services. Now that more businesses are getting the chance to reopen after over a year, it is imperative to have these changes already in place to find success. COVID-19 has changed what customers expect and want from their hospitality experience and it will not be reverting to pre-COVID conditions just because restrictions have lessened. As your hospitality business emerges from lockdown and reopens, ensure you have digital options available, to ensure you can offer your customers the convenient and safe touch free experience that they will expect.

Pub Launches Crowdfund After Garden Area Destroyed Day Before Opening A newly constructed pub garden to welcome back customers under new beer garden restrictions at pub near Luton, Bedfordshire has been destroyed the day before it was due to open. Just before 1am last night (April 14) the garden caught ablaze leaving the new outdoor are and plants completely destroyed at the popular independent pub, the White Horse in Tea Green, which is on the BedfordshireHertfordshire border. Licensee Jon Haines posting on the pub’s Facebook group said it was “heart breaking” but that they hope to rebuild the space in time for the summer. He said: “The team has worked tirelessly throughout the pandemic to support the local community with home deliveries. We were the first to launch feed me local, supply meals to front line workers and food supplies to local food banks using profits from our customers’ orders. “In the last few months we have invested over £25,000 and thousands of hours of work into creating a

new Covid secure outdoor space to serve our customers post lock down. “Our first customers joined us on Monday evening for a sneak peek before our official opening this Thursday. In the early hours of this morning (14 April) our new space and kids play area was set on fire and burnt to the ground.” The garden will cost an estimated £2,000 a day in lost revenue. He said it hasn’t sunk in yet. “What a waste of three months building it,” he added. “We are trying to look on the bright side at the minute. The remainder of the garden is still untouched so we can still trade and do business. “But it was a big feature, a ‘wow’, of the venue – but I think that’s why it was targeted to be honest.” The pub has so far raised £3,671 of its £10,000 target.

Craft Guild of Chefs Hails New Leadership Team as Chair and Vice Chair Voted In The leading professional body for chefs in the UK, the Craft Guild of Chefs has appointed a new chair and vice chair following its AGM on 11th April 2021.

Owens has ambitious plans for his tenure. A brand-new strapline and mission statement have been created, and he has added four new positions to the committee management team across wellness, youth, social media and member benefits, in order to support the growing needs of the organisation.

Development chef at Alliance Group and former vice chair of the organisation Matt Owens takes on the role of chair, whilst stadium titan Mark Reynolds, executive head chef of Tottenham Hotspur Football Club, is appointed to the position of vice chairman.

On setting out his strategic platform, Owens focusses on membership growth and retention, whilst desiring to grow the mobile app which he helped to develop last year, and expand the organisations Culinary Academy, relaunched in 2020. Owens comments: “It was an absolute pleasure to have worked alongside Andrew Bennett as vice chair for 18 months and I really hope I can continue all of the hard work and dedication he put into the Guild. It’s going to be a very hard act to follow. I am thrilled to have Mark Reynolds by my side as vice chairman and along with the rest of the committee, we have a great team.”

Andrew Green, chief executive of the Guild says the appointments are well deserved: “Matt has part of the committee team for some 20 years now, so he is well versed with how we operate. I’m confident he will not be afraid to move us even further forward and make those all-important tough decisions. No doubt he will have his own ideas, but at the same time he has always been a great listener and always takes on board what others say. To be partnered with Mark Reynolds as vice chair is a great match. Mark’s depth of knowledge and professional approach is a great asset. All in all, exciting times ahead.”

Steve Munkley, a vice president of the Guild, agrees Matt is the chef for the job: “Having been part of the committee for many years Matt has quietly watched and learnt from others and it is now his time to put his stamp on the team for 2021 and beyond. Already we have had the most applications for committee positions in the last ten years; a true reflection on chefs wishing to work with Matt.”

Owens takes over the role from Andrew Bennett MBE, who stepped down in November 2020 due to ill health. Owens has a wealth of industry leading experience including key positions in some of London’s top five-star hotels such as The Four Seasons Park Lane and The Waldorf Hotel as well as stints at Circadia at Compass, Zuidam, and Major International. Owens joined Alliance Group as development chef in August 2021 and will continue his role there in parallel with chairmanship.

Steve Scuffell, chair of the vice presidents, also welcomes Matt into the new role: “I have had the pleasure in working with Matt on various charity events and demonstrations both here and overseas and he has always been a go-to person. He has judged at salons around the globe and is a well-respected judge. I am sure Matt, who has a long and distinguished work career, will bring all of these attributes to the table when he takes on the new position.”

Hospitality Reopens As Public “Brave The Elements” Issue 53

CLH Digital

resumed, and, according to a survey by market analysts GGA there are signs that consumers are starting to feel bolder about being around other people in venues. A quarter (26%) of consumers now say they would prefer a busy or lively atmosphere when out, compared to just 15% in August 2020. The number wanting to meet in large groups has more than doubled since then, from 8% to 19%.

Undeterred by the weather public returned to the hospitality sector after months of closure. As the sector reopened on 12 April parts of England were hit with rain, sleet and snow showers, however the public were not discouraged with queues seen outside many venues. Hardy English drinkers and diners shrugged off the bad weather to enjoy some badly missed hospitality as beer gardens celebrated what is being dubbed as the ‘Glorious Twelfth’ with queues outside of bars and restaurants. More than half of hospitality businesses that have reopened have heavily invested to make outdoor areas bigger, spending an average of £9,040 on each venue, according to industry group UKHospitality. Pubs have been flooded with bookings, with the British Beer and Pub Association predicting the nation will get through 15million pints this week. Footfall specialists Springboard are expecting a near 50% uplift during the first week. A restaurant in Lymington Forest has reported bookings right through until October! The outdoor reopening is the first stage of the roadmap to the end of lockdown, with just over five weeks to go until indoor service can be

This research shows how all venues will have to walk a fine line between safety and experience when they reopen in April and May,” says Philip Montgomery, CGA’s director of client services UK & Ireland. “It is encouraging to see that consumers are increasingly confident about mixing in the On Premise, but rigorous hygiene protocols will still be needed to reassure those who remain cautious about COVID-19. On top of the crucial fundamentals like quality, price, range and service, this creates a very complex set of demands—but one that the sector is ready to meet.” With the sector now reopen albeit with restrictions trade bodies have published a guide for the key rules that licensees need to know as they open their doors. 12 rules for 12 April Review your Covid-19 risk assessment to ensure that all relevant mitigations are in place and that staff are aware of their responsibilities. You must have an NHS QR Code poster accessible to all customers as well as an alternative method for recording customer contact details. Customers details must be collected, via the app or otherwise, before they place an order. All customers (16+) must provide their details for Test and Trace. You must take reasonable steps to refuse entry to those who refuse to check in or provide false details. You do not have to check customers’ phones if they use the NHS app, but you should satisfy yourself they have done so (i.e. by asking customers if they have checked-in). This last point is yet to be confirmed in writing, but is expected soon. Customers are only allowed indoors to: walk to the outdoor area, use the toilet, baby change and breast feeding facilities or make payment at the bar as a last resort. Customers must wear face coverings indoors and not loiter or congregate. Staff must wear face coverings in indoor areas, unless they are separated from

BBPA Responds To Leaked Proposals For Calorie Labelling On Pints Industry pub trade association British Beer & Pub Association has slammed government plans to force venues to disclose how many calories are in alcoholic drinks, saying the move would be akin to “kicking pubs and brewers when they are down”. Responding to the reports, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said:

“Proposals to force calorie labelling on pints sold in pubs are ludicrous – and especially outrageous at this difficult time. After more than a year of being forced to close fully or operate under severe loss-making restrictions, now is not the time to heap burdensome and expensive regulation on our pubs. “Our pubs are on their knees and the Government already knows

Can't wait to read the next CLH Digital? Visit our website

www.catererlicensee.com Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee

customers by a screen or similar. Face coverings do not need to be worn outdoors by staff or customers. Outdoor seating and tables should be reconfigured to maintain social distancing guidelines (2m, or 1m+ with risk mitigation where 2m is not viable) between groups of customers. Government have confirmed that social distancing applies between tables, not within groups sitting at tables. Customers must be seated at a table to order, be served and consume their food and/or drink in venues serving alcohol. Ideally payment should also be taken at table, however, as a last resort (and only if not possible outdoors) payment can be taken indoors. It is no longer the case that a substantial meal has to be ordered with alcohol. Groups must be a maximum of six people, but can number more than six, if comprised from only two households. Outdoor structures must follow the same rules as smoking shelters – 50% or more of the sides must be open – in order to be classed as “outdoors”. You can offer background music and television outside, if it is kept at a reasonable volume and shouting/singing/chanting is prevented. Incidental live music is permitted. Customers making takeaway purchases are exempt from both Test and Trace and the requirement to be seated while ordering, but their purchase must be consumed off-premise (including outside of adjacent areas). this. Calorie labelling would be kicking pubs and brewers when they are down. “We have very serious concerns on the impact these proposals would have on the sector and on consumers. “The British people have had months without going to their local. It has been tough mentally and socially. Let them enjoy it again and let our businesses rebuild. We must remember that after so much enforced isolation, the pub has an important role to play in tackling loneliness and improving mental health.”

Technology Is Vital to Helping UK Hospitality Navigate Business Post-Lockdown 8

CLH Digital

Issue 53

By Sachin Dev Duggal, Co-Founder & CEO, Builder.ai

On the 12th of April, the scene around the UK was quite different than it’s been for the last several months. With lockdown restrictions easing, outdoor dining and drinking were once again legally allowed in restaurants, cafes, pubs and bars all across the UK. Wherever you looked, you could see people outside enjoying being part of society again and having a good time with friends and family. But the excitement to get back into the social scene was seen a month before Boris Johnson’s proposed date for the easing of lockdown restrictions. To that effect, restaurants, pubs and bars experienced a significant surge in demand, with many taking thousands of bookings over the course of 24 hours. Meanwhile, data from TheFork reveals that there has been an 88 percent surge in outdoor bookings. While this is great news, it’s also sure to throw the owners of these establishments off their game, as socially-starved people flock to book tables at their favourite restaurants, cafes, pubs and bars. But as many hospitality venues don’t take reservations ahead of time, that means that hordes of people will be showing up without a reservation and ready to wait (sometimes for up to an hour or more) to get a seat and enjoy the onsite dining experience like they once did pre-pandemic. No one will argue that technology has been useful during the repeated lockdowns in the UK. When physical locations had to close their doors to keep in line with government rules, hospitality venues had to pivot and move their businesses online to make it easy for their customers to order for takeaway and delivery. But now that life is slowly, and hopefully surely, showing signs of resuming back to normal, technology will play a somewhat different, but still important, role in helping the hospitality industry get back on its financial feet, while also keeping its long-standing customers happy and safe.

CLEAN UP THE MESSINESS OF THE TRADITION-

AL QUEUEING EXPERIENCE While it can be great to book reservations for a table at your favourite restaurant, cafe, pub or bar, it’s not always possible. Whether it’s because plans are made last-minute or people simply forgot to book a reservation in advance, it’s quite common for people to show up without a reservation - eager to get seated quickly and enjoy the social atmosphere. For restaurants, on the other hand, that take online reservations in advance, no-shows pose both an operational and financial challenge. What results are long waiting times (and lists) and a highly disorganized front-of-house experience. This can be extremely frustrating for customers, especially ones who have been loyal for years, as they find themselves waiting around amidst hordes of other customers and struggling to hear if their name will be called out (or for their shared buzzer to light up) as next in line for a table. The words ‘messy’ and ‘disorganized’ come to mind. But beyond that, it could also damage the establishment’s reputation with both loyal and first-time customers, which could lead to lost sales and revenue down the line. This is where technology can be tremendously useful in making the queueing experience far less disorganised, confusing and miserable. Rather than rely on the old-school approach of writing down the names of customers and arrival times into a physical book, calling out customers’ names once their tables are available and hoping customers hear their name and don’t leave out of frustration, hospitality establishments can host a virtual queueing app that simplifies the onsite queueing experience, provides a clear window into waiting times and sends digital notifications when their tables are ready. And for those restaurants that accommodate online reservations, but get stuck with repeated noshows, a virtual queueing app allows the business to handle such scenarios effectively and to be able to turn those no-show tables into bookings. While this is a positive experience for customers, there are clear benefits for hospitality establishments too. For one, it will help hospitality staff stay more organized and ensure that tables are seated responsibly and in accordance with social distancing rules. On top of that, it will allow hospitality businesses to attract more walk-in customers and not have to worry that they’ll be turned off by the large crowds of customers waiting for their tables. It will also allow the business to turn over tables more efficiently, thus generating more sales week after week. And when that happens, hospitality businesses, especially the smaller, independent ones owned by entrepreneurs, will be better positioned to get back on their financial feet and thrive post-pandemic.

MINIMIZE THE RISKS OF COVID-19 EXPOSURE FOR YOUR CUSTOMERS AND STAFF As hospitality establishments are opening back up, the risk of COVID19 infections could easily rise again given that people will be getting up close and personal with each other. And so, social distancing rules (and masks) will be even more important. But as life (and dining) will soon resume back to what it was during pre-pandemic times, technology will be essential to keeping both customers and hospitality staff safe. How many times have you been in the situation where you’re crammed in the small reception area of a restaurant (or directly outside) next to dozens of other people? For most of us, this has happened and will happen a lot. But in these COVID-19 times, that is a very dangerous scenario and will certainly lead to violations of social distancing rules, putting people at higher risk of contracting the virus. With the use of technology, hospitality businesses can replace this disorganized, dangerous queueing experience with something that can be accessed remotely via mobile devices, is easy to use and lets customers wait at home (or wherever is most convenient) until their table is ready. No waiting in crowded reception areas, less risk of infection and a far better customer experience. For hospitality establishments, this will go a long way to cementing customer trust and loyalty, which will result in more bookings, repeat business and long-term revenue growth. Free up hospitality staff’s time to focus on customers’ needs Customers can be extremely finicky and have high expectations for the dining experience. They want and expect short waiting times, attentive service and an overall positive experience. But when any of these expectations aren’t met, diners can be unforgiving. This is likely to be amplified significantly currently, as diners have been deprived of the in-person social interactions and atmosphere they enjoyed pre-pandemic. So as people rush back to their favourite restaurants, cafes, pubs and bars, restaurant staff are likely to see a rapid influx of foot traffic into their venues. This can cause confusion, delays and frustration, which can be made far more difficult if staff are too overwhelmed managing the queueing experience. Their attention should be focused on serving their customers’ needs, making the experience as simple, convenient and enjoyable as possible. That’s where technology, such as a virtual queueing system, can be incredibly helpful and can result in increased customer satisfaction, loyalty (repeat business) and revenue growth.

Welsh Government Faces Legal Challenge Over Reopening The Welsh government has officially been served with a legal challenge over the re-opening of hospitality. The challenge, following a similar challenge in England claims it is unfair that other sectors such as non-essential retail are allowed to reopen ahead of hospitality. Matt Connolly owner of the Sticky Fingers Street Food restaurant in Roath has instructed law firm JMW Solicitors, who have launched a Judicial Review against the Welsh Government’s rules on indoor hospitality, and seeks a reopening date. The Welsh government has until April 14 to respond. Presently, the Welsh government has set a provisional date of 26 April for the reopening of outdoor hospitality, and has said it would “consider enabling” indoor service after 17 May. Mr Connolly is also requesting that the Welsh government provide evidence and an explanation of its reasoning for keeping hospitality

closed. On Facebook a “Sticky Fingers” post said: ” This morning (April8)we have given Welsh Gov formal notice for a proposed claim for judicial review. It was not a decision taken lightly. All we’re asking for is evidence to support continued closure of hospitality, a fair and level playing field with other businesses and clarity for the future. “ “The High Court is an expensive place and we’re willing to go there, but we’re hopeful of mediation before it gets that far.” Mr Connolly said: “The failure to provide any clarity for the opening of indoor hospitality is a massive blow to the industry – we can’t plan without a date to work toward. At the same time, we are seeing other sectors that are arguably riskier opening-up without issue – we just want to be treated fairly. “We have invested huge amounts of money and time in making

indoor hospitality safe, from PPE and safety screens through to extra staff to manage table service. We believe we should be permitted to open our doors again from 12 April in line with non-essential retail. If that isn’t possible, at least let us see the evidence used to make that decision – thousands of livelihoods are at stake. “It has been an incredibly difficult 12 months for the hospitality industry – the last thing we need is more uncertainty.” Oliver Wright, partner at JMW Solicitors, said the Welsh government was taking a “disproportionate” approach to restricting hospitality’s reopening compared to other areas of the economy. He added: “It’s a decision taken in the absence of any apparent facts or evidence.” In England JMW and Sacha Lord already forced the UK government to abandon its ‘substantial meal’ requirement, and this week had its challenge on reopening accelerated through the courts.

Revolution Bars Group Announces Plans For Two New Concepts Revolution Bars Group, which began trading from 20 bars this week with the remainder open from 17 May, and has two new concepts ready to trial once trading conditions allow. The company stated: “We have taken advantage of the reduced trade periods to fine tune our brands and strengthen the engagement of our teams. We are ready to take advantage of the reduced competition and bring to life our freshly developed new concepts to the market. Our young guest base is keen to start living again, and we cannot wait to welcome back our guests and teams to create the fun and memorable experience that they know and love us for.” The group, which operates 66 bars under the Revolution and Revolución de Cuba brands, reported a £17.7m pre-tax loss and revenue of £21.6m in its financial results for the 26 weeks ended 26 December 2020.

However, it said it had sufficient liquidity to trade through the government roadmap, including downside scenarios, and was well-positioned to capitalise on the transformed marketplace. However, material uncertainty remained, which may cast “significant doubt” over the ability of the company to continue as a going concern. Although the government’s reopening roadmap suggested a reopening indoors from 17 May and no restrictions from June, the group said uncertainty continues to exist until a firm reopening date is delivered. The group also stated that 11,969 guests booked with us in the first week we reopened the booking system for 17 May 2021 onwards, and said that it’s target customers, due to a focus on young adult age groups, are at lower risk from COVID health issues, and the vaccine roll-out success is giving real confidence in the Government’s roadmap achievability; Chief executive Rob Pitcher said: “Prior to the pandemic the business

was outperforming our peer group. This year has provided us with the opportunity to advance the business across multiple areas, which will allow us to maximise our future performance and capitalise on growth opportunities as we move towards more normalised conditions. “With the vaccination programme running ahead of the government’s expectation and all the Covid-19 related health data exceeding even the most optimistic of forecasts, I look forward to all restrictions on personal freedoms falling away on 21 June and urge the prime minister to follow the data, not dates, and bring our ‘national day of freedom’ forward in line with the vastly better outcomes that have been achieved. “We are excited and ready to bounce back and as we move on from the pandemic, I look forward to our brilliant teams being able to create amazing memories for our guests as we open our bars and all come back together to celebrate life and each other.”

Issue 53

CLH Digital

Consumer Confidence at its Highest Level Since Before the Financial Crisis with Leisure Spending the Winner Consumer confidence is now at its highest level since PwC started the Consumer Sentiment Index back in 2008. A significant improvement to +8 on the consumer confidence index reveals many consumers have more disposable income and a pent up demand to spend after a year of lockdown restrictions. Improvements in consumer confidence have been seen across all demographic groups and all UK regions with the over-65s demographic driving the increase. The only age group to be more confident is the under-35s who are historically the most optimistic. The vaccination rollout is partly responsible for optimism among the older age categories. At the time of the survey, the over-65s and many over-55s would have been offered at least a first vaccine and these groups were noticeably more positive than those aged 45-54, a reversal of what we saw in January. Furthermore, the older age groups are least financially affected by lockdown, as measured in Nov 2020, seeing no negative financial impact and over a quarter of over-65s, 28%, have saved money during the pandemic. While optimism has recovered across all age groups, those under-45 are less positive than they were two years ago in March 2019, indicating

that they have been hit hardest by the effects of the pandemic and lockdown restrictions. Consumer spending intentions have changed dramatically as we head out of lockdown. For the first time every category has seen an increase in their intention to spend since January, except groceries which remains essentially unchanged. This is in contrast to previous sentiment, following the Brexit referendum and the financial crisis, where consumers expected to spend more on groceries, and occasionally on home improvements and holidays, with everything else net negative. The biggest increases have been in leisure and fashion. In leisure, the people expecting to spend more outnumber those expecting to spend less by three to one. There is clearly a pent-up demand to go out once restrictions allow, with never before seen net spending intentions in leisure of between +25 and+32% compared with between -7 and -16 just two months ago. With uncertainty remaining over easing of restrictions and the reopening of national borders, holidays have slipped behind restaurants in the top three reopening activities that consumers are most looking forward to.

Lisa Hooker, consumer markets lead at PwC, said: “After a tough year there is now a real sense of anticipation as consumers eagerly await the re-opening of non-essential retail, hospitality and leisure. Forced savings during lockdown have led to record levels of optimism and a number of “firsts” such as all regions being positive since we started the survey in 2008. Consumers have missed their favourite activities such as shopping, eating out and going on holiday and so there is ample opportunity, over the Spring and into the Summer, for operators to maximise this appetite to spend.” “It is great to see that consumer sentiment among the over 65s is now net positive for the first time in our data reflecting the success of the vaccine programme, giving them a way out of the pandemic and back to normality.” “However, there will remain a level of uncertainty particularly in areas such as travel where the timing of the reopening of national borders is not yet clear and a risk that further waves of the virus could cause restrictions to be tightened once again. Those businesses that are better prepared, through embedding longer-term resilience, capitalising on emerging consumer trends and embracing new business models will fare better in the months ahead.”

Leading Hoteliers to Cycle 250km to Raise Vital Funds for Hospitality Action The Master Innholders is looking for hospitality professionals to get into gear and join them on a 250km cycle through South-East England to raise monies for industry charity, Hospitality Action. Taking place 10-11 September 2021, the first day of the route will see the hoteliers start with a 135km journey from The Goring in London’s Belgravia to Exclusive Collection’s South Lodge in Horsham, with stops at the Mercure Hotel, Box Hill and Ridgeview Estates in Sussex. Day two will involve a scenic ride of 120km through Sussex and Kent finishing at Domaine Evremond vineyard in Kent, the first Champagne House to plant a vineyard to produce premium English Sparkling Wine. Over the years the Master Innholders has organised several successful cycles, raising more than £60,000 in total for hospitality charities. This year, the organisation has set a target to raise £40,000 for Hospitality Action, which will go towards the charity’s work to sup-

port all who work or have worked within hospitality in the UK with grants, training or mental health assistance. Open to all hospitality professionals who are keen to get in the saddle and support Hospitality Action, the Master Innholders is looking to recruit 40 riders to take part in the cycle. Participants must be able to ride a minimum of 85km a day, have access to a road bike and will be expected to raise a minimum of £1,000 in sponsorship for Hospitality Action. The all-inclusive cost per person is £500 and will include two nights hotel accommodation, two nights dinner and breakfast, lunches and snacks while on the road, support for the riders on the road provided by Cycle Tours UK, including a mechanic to repair breakdowns and maintain bikes on the road, luggage transfer between hotels and pick up and return of bikes and excess luggage to specified locations.

Pandemic Hardships Prompt Thousands of ‘Lockdown-Preneurs’ to Start Dream Food Businesses Issue 53

The research shows that an ever-growing interest in side-hustles has also contributed to the new business boom, with more than a fifth (21%) of pandemic-born businesses starting their life in this way. This 40% increase from 2019 is likely a result of people having more time on their hands due to lockdown restrictions, isolation and furlough, with enterprising Britons using their free time to monetise a skill or hobby.

Over 600 (634) new food businesses were created by Britons on furlough, while the number of registrations by those made redundant increased by a third (33%) from last year to create 1,450 new companies, signalling a wave of enforced entrepreneurs. Fourteen percent of new food collection and delivery registrations – around 1,270 enterprises – were the result of a need for an extra source of income, according to research published in the Boom or Bust: Beginning a business in a pandemic report published by The Accountancy Partnership.

Lee Murphy, managing director of The Accountancy Partnership, said: “Starting a business is notoriously difficult, even in normal times, so it was somewhat unexpected to see new businesses in their hundreds of thousands being set up last year. “Our research shows that many lockdown entrepreneurs saw creating

their own takeaway food businesses as their only option after being made redundant or facing other financial troubles, but the statistic of those fulfilling longer-term dreams of owning a business is hugely encouraging. “It means that even businesses launched out of necessity have people behind them with a genuine desire to be business owners. This enthusi-

Lee Murphy continued: “The notion of turning a hobby into a source of income has been on the rise for a few years, especially as more people become aware that the first £1,000 of trading income per year is taxfree. The pandemic has presented many people with the time and opportunity to turn a side hustle into their main source of income. Again, it is promising that there are people with a genuine passion for what they are doing behind these businesses and 13% of people who started a business from a side hustle last year want it to become their full-time job. “The ‘lockdown-preneurs’ have some difficult waters ahead of them as we navigate the rest of the pandemic and the recovery period, but our research suggests that there are enthusiastic, passionate people behind a significant number of lockdown businesses and that is critical to success.”

Business Confidence for the Catering Sector in the UK Has Risen by 106% Since Last Year! Over the past year the pandemic has thrown drastic obstacles in the way for UK catering businesses, with businesses having to close for months on end. But with restaurants and bars welcoming back customers on Monday to sit outside, it will help to fill businesses confidence.

Commenting on the report findings, John Westwood, Managing Director, says: “A rise in confidence levels among UK catering businesses is an encouraging sign and paints a much more positive forecast for the future after such an unsettling and turbulent period over the past 12 months.

Nexus Global surveyed senior managers in catering businesses across the UK to determine how confident they feel at present regarding the current economic climate. According to the findings, business confidence levels in the catering sector have risen by 106% since last year. With catering businesses are most assured about the overall health of their business yet least assured about giving bonuses to employees.

Looking forward, business confidence levels will be a key factor to influence the pace of consumer spending once lockdown measures ease. This change in behaviour will need to see businesses adapt if they stand a chance of seeing growth.” For more information visit www.nexus-global.net/business-confidence-report/

Aspect Overall health of the business Happiness of employees Expectation of next year's revenue to increase Industry demand

WHEN YOU THINK YOU CAN’T. SANIVITE ® + CAN.

6.1 6.1 5.3

Business competition Industry growth

5.2 4.7

6.1 5.6

Expansion of products / services

4.9

5.9

Launching new products / services

4.6

6.1

Positive cash flow situation Business growth Investing in areas of business Increase in sales / clients Increase financial investments Overall health of the local economy Hiring new employees Increase wages across the business Giving bonuses to employees Overall health of the country's economy Total Score:

4.9 4.6 4.7 4.7 4.7

5.9 5.5 5.9 5.6 5.6

(

( ( ( ( ( (

(

( (

(

So don’t dash your dreams of a kitchen island, make it a reality with Sanivite®+.

5.1

(

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.

Current Business Current Score (2021) 6.2 6.3

Not having to make redundancies

(

OUT OF SIGHT, NOT OUT OF THE QUESTION.

Business Confidence Score (2020) 5.0 4.9

4.9

(

Anything’s possible. Visit saniflo.co.uk to see how.

asm will help fledgling businesses thrive despite the adverse circumstances of their inceptions.”

The financial hardship and job uncertainty experienced by many during the coronavirus pandemic has provided the final push for thousands of aspiring entrepreneurs to start their food collection and delivery businesses, according to new research.

Whilst unemployment and money struggles played a significant part in this surge of business registrations, almost half (46%) of entrepreneurs who started businesses during Covid said they had always wanted to be self-employed or own a business.

CLH Digital

(

( ( ( (

(

( ( ( (

( (

(

( (

(

( ( ( (

( ( ( ( ( (

5.2 5.0

4.4

4.8

4.5

4.4

5.0

51.6

106.7

( ( ( ( ( (

(

( (

(

4.5 4.3

(

( ( (

(

( ( (

( (

(

( (

(

( ( ( ( ( ( (

(

( (

(

( ( (

( (

(

( ( ( ( ( ( ( ( (

(

( (

(

( (

(

( ( ( ( ( ( (

(

( (

(

( (

(

( ( ( (

CLH Digital

Issue 53

The Key Employment Issues To Consider When Bringing Staff Back To Work In Hospitality Settings Hospitality businesses were finally able to reopen on 12 April following mass closures caused by the coronavirus pandemic. Employers will need to have considered how they are going to keep staff and customers safe and their premises COVID-secure, as well as which members of staff to bring back from furlough, and the impact that such a long period of time out of the business may have had on staff morale.

transmission, completely.

return staff to furlough to reflect the needs of the business demands.

Steps to consider include the implementation of PPE, increasing ventilation, regularly cleaning work surfaces, considering one-way systems around the premises and ensuring compliance with government guidance on the mandatory wearing of face coverings, social distancing, regular hand washing and surface cleaning.

Although flexible furlough can last for any amount of time, the minimum claim period is seven calendar days. Employers must pay employees their usual rate of pay for all hours worked but can use the flexible furlough scheme to cover unworked hours (subject to the cap).

For clarification on what they should do to keep employees safe, employers should refer to the relevant sector-specific guides available on the Gov.uk website. The guides offer practical suggestions and considerations and are intended to help employers comply with their legal obligations around health and safety. The guidance is regularly updated, and therefore employers are advised to regularly review the website to ensure they have access to the most up to date information. To comply with legal requirements, and crucially, to engender trust and confidence in those returning to work, it is important that employers consult with staff about their risk assessments and the measures they have taken to protect the health and safety of staff and customers alike. For those who have been out of the workplace for many months, or who have concerns about the risk of contracting COVID-19, the opportunity to have an individual discussion with their employer prior to returning to work could make a big difference to how confident and reassured they feel. Consulting employees not only mitigates employers’ legal risks but is also likely to iron out any issues and prevent problems arising.

Here, Debbie Sadler, senior associate in the Employment team at Blaser Mills Law (www.blasermills.co.uk), outlines some of the key legal issues for employers to bear in mind when bringing hospitality staff back to work.

HEALTH AND SAFETY All employers, no matter what their industry, have statutory duties to provide a safe place of work and to protect the health and safety of their employees.

FURLOUGH The extension of the Coronavirus Job Retention Scheme (aka ‘furlough’) has been a big relief to many hospitality business owners, as it has allowed them to manage staffing safely and retain trained and valued employees beyond lockdown, without making redundancies. Employers can furlough workers for any amount of time and any work pattern, whilst still being eligible to claim for hours not worked. There is no maximum number of employees they can claim for and further guidance can be found on the government website.

They must carry out suitable and sufficient risk assessments within the business premises to identify the measures that need to be taken to make the premises safe for staff. This includes the risks posed by the current COVID-19 pandemic and requires employers to identify the types and level of risk faced by different roles within the business, including those who may need additional measures put in place to keep them safe.

Employers may benefit from the flexible furlough scheme to keep staffing levels appropriate should they experience particularly busy periods. Subject to employee agreement, the scheme provides the flexibility to decide the hours and shift patterns of employees with the government continuing to pay 80% of salaries for the hours they do not work (subject to the cap).

Once risk assessments have been carried out, employers must implement the measures identified to minimise any risks present. They should take all reasonably practicable steps to keep employees safe, although it will not be possible to eliminate all risks, including the risk of COVID-19

Although many hospitality businesses have experienced high demand upon initially reopening, the ongoing level of demand is uncertain. Therefore, businesses that are unsure how many employees they will require longer term can continually assess trade levels and bring back or

VULNERABLE EMPLOYEES As of 1 April 2021, those considered clinically extremely vulnerable are no longer advised to shield although it is recommended that they continue to take extra precautions such as working from home where possible. Where working from home is not feasible, these individuals can be furloughed, subject to agreement. Employees who have been shielding may find the prospect of returning to work particularly stressful, and it is important that they are given reassurance regarding the steps that have been taken to manage the risks of contracting COVID-19 in the workplace.

LIABILITY SHOULD AN EMPLOYEE CONTRACT COVID-19 AT WORK Employers may be liable if an employee contracts COVID-19 whilst at work, but only if the employee can show that they contracted the disease in the workplace and that their employer was negligent in some way. This could include circumstances where the employer is found to be vicariously liable for the negligent acts of one of their employees or the negligence caused or materially contributed to the employee contracting the virus. In most circumstances, it will be hard for employees to establish that their exposure at work was the cause of them contracting the virus. Even if an employee does contract COVID-19 at work, their employer will not be liable unless they can show that it was a result of negligence on the employer’s part. To mitigate the risk of a negligence claim, employers should ensure both they and their workforce comply with the government guidance and take additional precautions if necessary. They should monitor how employees are behaving and intervene and consider disciplinary action if they are not acting in an appropriate and safe manner. It is vital for employers to consider all legal issues when bringing employees back to work to ensure they are compliant with the legislation and that their employees and customers feel confident that the business has taken steps to protect their health and safety. Anyone unclear about the measures they should be taking to keep employees safe, or which employment issues could arise during their return, should review the government website or seek specialist legal advice.

Delivery and Takeaway Sales Soar Ahead of Hospitality's Reopening

Delivery and takeaway sales continued to rise in March as consumers filled the void left by restaurant, pub and bar closures, CGA’s new Hospitality at Home Tracker shows. The exclusive monitor of at-home sales from the UK’s leading hospitality groups shows that orders in March were 9% up on February. As well as deliveries and takeaways, orders include at-home food and drinks kits, which have soared in popularity in lockdown. March’s sales were 346% higher than in the same month in 2019, when the sector was fully operational for eating out. Growth has been fuelled particularly by deliveries, accounting for more than 62% of operators’ sales. Orders are expected to reduce as hospitality venues start to reopen over the next few weeks. But with record numbers of both consumers and operators engaged with the at-home market, sales are likely to continue to run well ahead of levels seen before the COVID-19 pandemic. “Consumers who have been kept at home for so long have embraced hospitality at home to make up for lost eating and drinking out experiences, and orders have been a lifeline for many brands while their venues are shut,” says Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA.

“The big question now is the extent to which habits of lockdown have become engrained in consumers’ behaviour, as venues re-open and they start to return to eating and drinking out. For all brands, understanding the balance between out-of-home and at-home preferences, and adjusting marketing and operational activity accordingly, is going to be a key consideration in the months ahead.” CGA’s Hospitality at Home Tracker is the authoritative new source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue as well as a benchmark by which brands can measure their out-ofhome sales performance, and participants receive detailed data in return for their contributions. CGA’s partners on the Tracker are: Azzurri Group, BrewDog, Burger King UK, Byron, Drake & Morgan, Four Side Vegan Pizza, Gaucho Grill, Giggling Squid, Honest Burgers, Nando’s Restaurants, Peach Pub Company, Pizza Express, Pizza Hut UK, Prezzo, Rosa’s Thai, TGI Fridays UK, The Restaurant Group, Tortilla, Upham Pub Company, Wagamama and YO! Sushi. Anyone interested in joining the Tracker should contact Karen Bantoft at karen.bantoft@cgastrategy.com

Localis and BBPA to Host Webinar on “Power Of Pubs” Localis and the British Beer & Pub Association (BBPA) are to both host a webinar titled “The Power of Pubs”, which will discuss the role of pubs in levelling up the UK and preserving their recovery. Taking place at 11am on Tuesday 20th April, the webinar will feature a panel debate between guests Danny Kruger MP and Emma McClarkin, Chief Executive of the BBPA, amongst others. It follows a report published by Localis and sponsored by the BBPA of the same title, which explores the role pubs can play in levelling up the UK and how to preserve their economic and social contribution to UK society in their recovery. Topics covered in the panel discussion debate will include:

What is the role of our pubs in ‘levelling up’? As a vital base of the ‘foundational’ economy, how should government plans for growth, skills and regeneration support what is a robust labour market for a young and diverse employee base over the coming decade? How could the industry best work with local authorities and communities to ensure the ‘pub is the hub’ for a wide range of social purposes that promote cohesion and inclusion? The webinar is open to all and to attend. In order to attend, guests will need to register via Eventbrite. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The Pandemic has fractured our communities and

frayed our social ties. As we rebuild our trade and reconnect communities once more, now is the time to discuss the vital role our pubs can play in building back better. “I encourage anyone working in the beer and pub industry to join our webinar.” Jonathan Werran, Chief Executive of Localis, said: “The case for treating Britain’s pubs with fair consideration in exiting lockdown measures is, at core, as simple as it is heartfelt. Where there’s a pub, there’s a community. “As one of the biggest contributors to the UK economy, the sector has a vital role to play in the recovery and levelling up journey of the country as well as in maintaining community cohesion and social resilience well beyond the pandemic.” The webinar Eventbrite registration page is available here: https://www.eventbrite.co.uk/e/the-power-of-pubs-protecting-social-infrastructure-and-levelling-up-tickets-148583207373

ȱ ¢ȱ ȱ ¢ȱ ȱŗȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱŗȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ǰȱ ȱ ȱǭȱ ȱ ǯ ȱ ǰȱ ȱ ȱǭȱ ȱ ǯ

ȱ ȱ ȱ ȱ ¢ȱ ¢ȱ ȱ ȱ ȱ ȱ ǰȱ ȱ ǰȱ ǰȱ ȱ Ș ǰȱ ȱ ǰȱ ǰȱ ȱ Ș ȘȘ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ

ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ǯȱ ȱŘŖŗŚȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ǯȱ ȱ ŘŖŗŚȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱŘȱ¢ ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ Řȱ ¢ ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱŗŗȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ŗŗȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ¢ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ǰȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯ ¢ǰȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǯ ȱ ȱ ȱ¢ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ Ȃ ȱ ȱ ȱ ȱ ȱ ȱ ȱ¢ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ Ȃ ȱ ȱ ȱ ȱ Ȭ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ǰȱ ¢ȱ ǰ Ȭ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ǯȱ ǯȱ ȱ ȱ ǰȱ ¢ȱ ǰ ȱ ǰȱ ȱ ǯȱ ȱ ǰȱ ȱ ǯȱ ȱ ȱŘŖŘŗȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ¢ȱ ǯȱ ȱ ȱ ŘŖŘŗȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ¢ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ £ ǯȱ £ ǯȱ ȱ śśŖ ȱ Ŗ ȱ ¢ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ŗŗǯś ȱ ǯś ȱ ȱ ȱ ȱ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ ǰȱ ȱ ǰȱ ȱ ǰ ȱ ȱ ȱ ȱ ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ ǰȱ ȱ ǰȱ ȱ ǰ ȱ ȱ ȱ ȱ ȱ ȱ ȱ £ ǯ ȱ ȱ ȱ ȱ ȱ ȱ ȱ £ ǯ ȱ ȱ ȱ ¢ ȱ ȱ ¢ ȱ ȱ ȱ ȱ ¢ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱȱ ¢ȱ ¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ ȱ ȱ ȱȱ ȱ ȱ ȱ ǯ ȱ ȱ ȱ ǯ ŖŗŘŖŘŞŝśŘŞŖȱ ŖŗŘŖŘŞŝśŘŞŖȱ ȱ ȓ Ȭ ǯ ȱ ȓ Ȭ ǯ

ǯ Ȭ ǯ ǯ Ȭ ǯ

Concern For Returning Customer-Facing Staff as Coronavirus Measures Add to Risk of Abuse 14

CLH Digital

Issue 53

Research from commercial insurer NFU Mutual reveals that 40% of customers have witnessed a staff member suffer verbal or physical abuse at a hospitality or retail venue in the last year. The news follows concerns for the wellbeing of customer-facing

staff as lockdown measures begin to ease. Supermarkets are the worst affected, with 31% of customers witnessing an incident there, followed by high street shops (20%), pubs (18%) and restaurants (16%). The research further revealed that 60% percent of customers have experienced increased anxiety visiting a hospitality or retail venue over the last year. Supermarket visits caused the most worry, with 43% reporting increased anxiety when visiting these venues, followed by pubs (34%), restaurants (33%) and high street shops (32%) – the same four venues worst affected by abuse incidents. Darren Seward, Hospitality Sector Specialist at NFU Mutual, said: “It’s a difficult time for many. Health concerns, lockdown fatigue and changing

restrictions mean that customer emotions are already running high during a visit to a hospitality venue. The correlation between customer anxiety and abuse incidents suggests that these heightened emotions are translating to an increased risk for customer-facing staff.

“Nobody should have to suffer abuse in the workplace, especially when enforcing company - and in some cases legal - requirements. Our research shows that Coronavirus measures have been at the root of many abuse incidents in the last year, with 23% of consumers having witnessed incidents related to mask challenges, and 22% reporting issues resulting from social distancing rules. “As hospitality venues start to re-open, and with many already starting to get booked up, the disappointment of missing out may strain customer emotions even further, putting staff at increased risk.” Despite ongoing cause for concern, almost half of businesses surveyed by NFU Mutual do not take any measures to minimise the risk of workplace violence. Darren commented: “Taking action to prevent customer-facing violence is a crucial step in protecting staff welfare. Insurance can provide cover against legal action, injuries and property damage, but businesses should make additional preparations. “We would urge employers to put tailored measures in place, especially provision of appropriate staff training. Not only does training ensure staff are prepared to deal with incidents, it could prove important to a

business’s reputation, and influence a consumer’s future spending habits. Forty percent of consumers said they would be more likely to return to a venue if an abuse incident was well-handled.”

TOP TIPS TO LESSEN CUSTOMER ANXIETY AND PROTECT STAFF WELFARE AS VENUES RE-OPEN Make your rules and COVID-19 arrangements clear on your website and refer guests to these during the booking process Make sure you have clear measures in place for social distancing, face coverings and hygiene Use signage across the venue to make visitors aware of these rules and expectations Make sure you are aware of the Government test and trace rules and are able to follow them Ensure suitable hand washing and welfare facilities are available, which are cleaned on a more frequent basis than normal, and don’t forget about social distancing in these facilities Keep group numbers limited and in accordance with Government rules in relation to numbers and mixing households. Where possible treat the group as a bubble to minimise the number of people they come into contact with Ensure your staff receive appropriate information, instruction or training on how to implementation additional control measures before they begin work again

Adventure Bar Group Steps Beyond London with Two Landmark Venue Launches in Birmingham The Adventure Bar Group, the experiential cocktail bar company behind the likes of Tonight Josephine, Blame Gloria and The Escapologist, is accelerating its growth plans by unveiling new landmark venues in Birmingham, stepping beyond its London heartland for the first time. The group, led by founders Thomas Kidd and Tobias Jackson, will debut the first of two new sites today (12 April) with the launch of an outdoor bar and dining concept called Luna Springs, in Digbeth, in Britain’s so-called ‘second city’. This will be followed in May by a second site, when Tonight Josephine makes its longawaited debut in the city centre. Commenting on the expansion, Thomas Kidd, co-founder and CEO of Adventure Bar Group, said: “We’re delighted to be opening these two new sites in Birmingham. It’s a brilliant, vibrant city and we have some really exciting plans for both of these venues, which are going to be all about fantastic drinks, great food, amazing shared experiences, and some muchneeded fun and good times.” Luna Springs is set to be the city’s largest outdoor bar and entertainment space, with a phased opening plan that will see the venue expand its capacity – with more bars and eating brands added – over the coming months. While it will launch with a capacity of 400 guests, in time the group expects to be able to accommodate up to 1,500 people at the venue.

Meanwhile, the expansion of Adventure Bar Group’s vibrant cocktail bar brand Tonight Josephine will see a 350-capacity venue open in the heart of the city centre, on Stephenson Street, next to Grand Central station. It will be the group’s second standalone Tonight Josephine, alongside the first at London’s Waterloo. The venue was acquired last year and developed in time for a November launch, which was then shelved to fall in-line with trading restrictions as a result of the pandemic. It will launch on 17 May, as bars and restaurants are able to resume indoor trading, with the easing of Covid-19 restrictions. Tobias Jackson, co-founder of The Adventure Bar Group, said: “We’ve been looking to expand our presence outside of London for some time and these two venues feel like the perfect next step for our business. Tonight Josephine is a unique concept and we’re really excited to be bringing it somewhere new and think it’s a concept we can share with lots more people in key cities across the UK. “As a business, we’re always keen to push ourselves and develop new things, which is why we’re so excited about Luna Springs and the opportunity it presents to us. We’ve got some grand plans to make the most of the space, including an outdoor cinema and a stage to host live music and mini festivals. It’s been far too long since people were able to really let their hair down and we’re hoping that, as restrictions ease and the vaccine rollout continues, we’ll be able to play a key part in bringing the fun and enjoyment back into people’s lives.”

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

Calls for “Fair Tipping Policy” Post-Covid 16

CLH Digital

Issue 53

substitutes for low salaries.”

Manchester’s Night Time Economy Adviser Sacha Lord has called for an industry-wide fair tipping policy in a move backed by worker’s union, Unite, and the Mayor for Greater Manchester, Andy Burnham.

Trade union, Unite, has also backed the call for greater transparency. Unite national officer for hospitality Dave Turnbull said,

Mr Lord warns a predicted decrease in gratuities post-Covid will have ‘massive financial consequences’ for the hospitality sector’s employees most of which are already on the minimum or living wage.

“We welcome the warning by Sacha Lord, Night Time Economy Adviser for Greater Manchester, about the decline in tipping as restaurants and pubs reopen in restricted circumstances.

According to American nonprofit organisation One Fair Wage, average tips in US hospitality sites have declined following the Covid pandemic, a trend Lord predicts will inevitably follow in the UK.

“A survey of hospitality members last summer, who had been redundant during the pandemic, painted a grim picture for the sector’s future – for example, 78 per cent of chefs said they would not recommend the career to school leavers.

The report revealed that 83% of hospitality workers had experienced a drop in tips following reopening, with 67% saying that tips have decreased as a result of having to enforce Covid-safety rules, such as social distancing and facemasks. Lord commented, “Not only has Covid all but killed off cash, but the social distancing measures in place means less interaction between waiting staff and customers. It’s likely we’ll see a serious decline if not the end of tipping because of this. “Bar and restaurant staff typically earn minimum or less than living wage, and rely on tips to top up their salaries. Tips can mean the difference between walking home after work and getting an Uber, so there’s a clear safety aspect for operators to acknowledge if we do see a decline.” A long-term campaigner for an industry-wide fair tipping policy, Lord has now called for greater transparency and the introduction of a code of conduct for hospitality operators. Mr Lord continued, “There’s less transparency as to where tips are

“And if you take account of the impact of Brexit on accessing migrant workers, there will inevitably be a skills shortage that can only be addressed by real improvements in pay and conditions. going when paying by card. Many operators don’t pass on service charges to staff as a standard procedure, instead using them to top up the bottom line or subsidise Chef salaries. “As customers, we need to ask ‘do you get to keep this?’ every time we see the words Service Charge on our bills. If it’s not going to those providing the service, we need to question why we’re paying it.” “Hospitality needs to operate fairly and introduce standards across the board including fair distribution. It’s inevitable tipping will decline at the same rate as the US, and we need to look at ways of raising employee pay, such as price increases, so that tips become bonuses not essential

“The fair distribution of tips would help the looming recruitment crisis. Some years ago, the government pledged that they would bring forward ‘fair tips’ legislation, but this seems to have fallen off the radar due to the pandemic – now, as we enter the post-Covid world, is the time to resurrect this embryonic legislation.” Sacha Lord is also currently seeking a judicial review to bring forward the reopening of the hospitality sector. The review seeks to allow both indoor and hospitality to reopen at the same time as non-essential retail which opened on April 12. Earlier this month a judge expedited the case through the High Court despite a government objection and a decision is expected on April 19.

UKInbound Responds To Global Travel Taskforce Report UKinbound has responded to the Global Travel Taskforce report on the reopening of international travel. CEO Joss Croft commented, “Whilst sadly lacking focus on inbound travel to the UK (worth £28.4 billion per year to the UK economy), it is good news that we now have further detail on the reopening of international travel. We know that there is strong demand to visit the UK, and that our world leading vaccination rollout makes us a more attractive destination. “However, the industry will be very concerned that the cost of testing may be a significant barrier to recovery. A family of four visiting the UK from a green list country would need to take two PCR tests to enter the UK in addition to further testing on their return home. At current rates this could come to £2,000 per family, increasing the cost of visiting the UK by over 50% and making us completely uncompetitive as a tourist destination. The UK already ranks 140th of 140 countries on price competitiveness and further barriers will only drive visitors to go elsewhere.

“We urge government to consider replacing on-arrival PCR tests with more affordable lateral flow tests for visitors from countries on the green list, and, if negative, removing the need for a second PCR test. We also need more affordable PCR tests, as UK rates are often double those of our competitors in Europe. And given that international visitors will want to explore the whole of the UK, we need a unified fournation approach. “Inbound leisure visitors to the UK spend three times as much per trip as domestic tourists, supporting 500,000 full time jobs, and many businesses and local economies throughout the UK rely on inbound visitors to survive. The UK is losing £550m per week without inbound visitors, and until businesses are allowed to trade their way back to recovery, we urgently need the government to include more inbound travel businesses in the restart grants and wider sector-specific support so that these companies can contribute to the UK’s economic revival.”

Padstow Restaurant Innovating with Local Collaboration Effort A Padstow restaurant will create a season-long pop-up in collaboration with a nearby farm and local suppliers.

Katie continued: “I think Cornwall is in for a really busy summer and reservations will be booked up quickly. Keeping the fish counter running at Prawn on the Lawn means people can still enjoy gorgeous fresh fish— if not with us in the restaurant, then at home or on the BBQ.”

With Covid restrictions set to affect the hospitality industry for weeks to come, Katie and Rick Toogood of Prawn on the Lawn have teamed up with Trerethern Farm to find a creative way to run their restaurant. The move, which has been dubbed Prawn on the Farm, has resulted in the creation of 10 jobs and more than 17,000 customers booked in already for the season.

Rick and Katie have also been working alongside Padstow fisherman Johnny Murt and his partner Cam to set up a new business, Fish Buoys, which aims to make Cornish shellfish more accessible to restaurants and consumers.

Katie Toogood said: “The original Prawn on the Lawn restaurant in Padstow is a tiny space, and we can only seat a reduced capacity of 16 people with social distancing, meaning we would have had to let half of our team go to keep the business financially viable.”

Rick said: “Crab and lobster sales have been particularly impacted by the closure of restaurants, and home cooks are often quite intimidated when it comes to cooking them, so we wanted a way to support the industry and make fresh Cornish shellfish more accessible.

“We started thinking about what we really need, and ultimately the result was space. We’ve got a great relationship with Ross Geach at Padstow Kitchen Garden, and approached him with the idea to have the restaurant at his family farm. There’s so much opportunity for local businesses to help each other out.”

"The aim of Fish Buoys is to marry Johnny’s expertise in fishing and our knowledge on what restaurants and consumers want, to try and get as many people eating UK fish and shellfish as possible.”

The team has also been working closely with food and drink producers to develop a week-long training programme for the restaurant’s staff. Locally-sourced ingredients are central to the ethos of the restaurant, which will continue to use Cornish fish, and produce grown on the farm, while inviting suppliers from around Cornwall to showcase their produce and educate the team in the week prior to opening. A training session focused on charcuterie will be delivered by River Cottage’s expert smoker and curer, Steven Lamb, to help Prawn on the

Farm and sister restaurant Barnaby’s make full use of the rare breed Cornish Black pigs that are reared on Trerethern Farm.

The venture has been supported by a grant which aims to help get fish from the boats onto people's plates.

According to research commissioned by the Cornwall and Isles of Scilly Growth Hub, Prawn on the Lawn is not alone in making changes to their workplace, with 79% of businesses surveyed either planning to, or having already made changes, to comply with social distancing.

Guidance in finding appropriate support in areas such as funding, strategy, sales and marketing is offered by the Growth Hub, which has been helping Cornish businesses continue to develop throughout the pandemic.

Prawn on the Lawn in Padstow will continue to function as a fresh fish counter, as well as a space to prepare the fish before it’s sent to the farm for use in the restaurant.

Snacking Sorted with the Tayto Group 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

Prawn on the Farm will be open from 21 April until 3 October, with bookings available from the website: www.prawnonthelawn.com/restaurant/padstow/. More information on the Growth Hub can be found on their website: www.ciosgrowthhub.com/.

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

Consumer Spending Fell 7.2% In March, While Hospitality & Leisure Showed Signs of Recovery 18

CLH Digital

Issue 53

Consumer spending fell 7.2 per cent in March compared to the same period in 2019, as lockdown continued. However, spending on hotels, resorts and accommodation, as well as entertainment, showed early signs of improvement as Brits began to make plans for when restrictions are lifted.

Despite declines seen across a number of categories, some sectors saw particularly strong uplifts in March. When compared to figures two years ago, home improvements and DIY rose 34.4 per cent – the highest growth in the category since July 2020 – as more households bought items to prepare their homes and gardens for the warmer months.

Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on essential items grew 7.7 per cent compared to March 2019, the highest growth so far this year. This was bolstered by food and drink specialist stores – including butchers, greengrocers, fresh food boxes and meal-kit products – which saw a 71.4 per cent uplift, as Brits relied on the convenience of local shops and delivery services for their weekly meals.

Confidence in the UK economy remains at 28 per cent, although some consumers are sceptical about the UK’s longer-term prospects, with six in 10 (61 per cent) expecting the lifting of lockdown restrictions to be short-lived and that there will be another lockdown in the UK before the end of the year. On the other hand, the number of Brits feeling upbeat about their household finances rose from 68 per cent last month to 72 per cent in March. Almost two thirds (61 per cent) are feeling confident about their ability to spend on non-essential items – the highest proportion since before the pandemic began – and almost half (47 per cent) are feeling upbeat about their job prospects.

While non-essential spend was down 14.5 per cent compared to 2019, this represents a slight improvement compared to the previous two months of lockdown, with January and February seeing declines of 20.8 per cent and 18.3 per cent when compared to 2019. With many brick-and-mortar shops remaining closed, clothing contracted 28.6 per cent compared to the same period in 2019; the largest two-year drop recorded in the category since May 2020. Meanwhile, the hospitality sector continued to be hit hard by the restrictions, as bars and pubs as well as restaurants saw declines of 94.8 per cent and 83.1 per cent respectively. However, there are signs that spending at restaurants should improve after further easing of restrictions on 12th April, as one in four Brits (26 per cent) have already been booking post-lockdown activities, with 41 per cent of these consumers booking restaurant reservations for meals outdoors. On the other hand, ordering takeaways online proved as popular as ever, with the eating and drinking category recording a 128.5 per cent surge in online spend. There was also a glimmer of hope for the travel industry; the 54.3 per cent decline in spending on hotels, resorts and accommodation was an

improvement on the respective 75.4 per cent and 70.3 per cent declines seen in January and February, suggesting that holidaymakers have started to book trips for later in the year. This comes as over two fifths of Brits (41 per cent) say they are planning a vacation in the UK in 2021, rather than hoping for an overseas trip. Of these UK-bound holidaymakers, 41 per cent are planning to spend more than they normally would travelling abroad.

Raheel Ahmed, Head of Consumer Products, said: “With springtime finally here and restrictions starting to ease, it’s encouraging to see a renewed sense of optimism across much of the UK. There are also signs that some of those sectors most heavily impacted by the pandemic, such as hotels, resorts, accommodation and entertainment, are beginning to turn a corner, as many look forward to long-awaited trips and activities with family and friends after lockdown.

In another sign that consumers are making plans to look forward to after lockdown, entertainment – which includes leisure activities such as family days out, theme parks and gym memberships – also saw an improvement in spending, declining 57.9 per cent compared to 83.2 per cent last month. Spending at sports & outdoor retailers also recovered slightly, dropping just 5.9 per cent compared to 11.7 per cent in February, as Brits prepare to spend more time outside as the spring weather arrives.

As Brits spent March sprucing up their homes and garden in preparation for warmer weather, DIY stores also enjoyed significant growth. While it remains a very challenging environment for high-street and hospitality outlets, the fact that many consumers are making plans for the future is a positive sign, and we hope to see this pent-up demand lead to growth in more categories as life after lockdown starts to resume.”

UKHospitality Cymru Announces Priority Policy Areas Ahead of 2021 Welsh Parliament Election UKHospitality Cymru (UKHC) has announced its priority areas for the incoming Welsh Government ahead of the 2021 Senedd election to be held this May. A full prospectus for UKHC’s ambitions for working with the next Government after May 6 will be launched in the coming weeks. The priority areas highlight the vital need for the Welsh Government to support the hospitality and tourism sectors and put businesses that have been acutely and disproportionately affected by COVID-19, at the heart of plans for recovery and growth. UKHC is calling for a diverse range of measures to benefit communities across Wales - the protection and generation of jobs, help with restoring high-streets and a partnership for driving economic growth. They include: • Economic status: make hospitality a top economic priority in Wales. The sector is a beacon of economic force across Wales and deserves requisite prioritisation within Government policy prioritisation.

• Ease the Tax burden: end unfair Business Rates; keep VAT low; scrap any plans for a Tourist Tax; freeing hospitality to boost jobs and work in the supply chains. •Skills: continue to work with the sector, through the Hospitality and Tourism Skills Partnership, to help promote its work and the many and diverse careers on offer in the sector. • Partnership with Government and Minister: continue to build on the successful partnership between Government and UKHC during the Covid-19 crisis, and formalise active consultation with the sector; put in place a dedicated Minister for Hospitality and Tourism with Cabinet authority in the new administration. • Remove restrictions: provide a moratorium on new sector regulations from Welsh Government. Covid19 restrictions and social distancing renders the majority of hospitality venues unprofitable, so a timescale for their removal is crucial for the sector to plan ahead with certainty and play its part in the economic recovery. UKHospitality Cymru Executive Director David Chapman said: “The

benefits of a flourishing hospitality and tourism sector are felt by communities in every corner of Wales. After more than a year of unprecedented challenges, there is a great opportunity for a fully supported hospitality industry to be at the heart of economic recovery, the recovery of wellbeing, the protection of our unique culture, the support and growth of the food and drink supply chain and the revival of our social lives. “The economic and social impacts our sector can have are clear: restoring high streets and communities, creating job opportunities and offering professional progression, in particular for our younger people who are able to build a lifelong career near their family home. “To achieve this we need a strong partnership with government and ongoing support. Our key priorities reflect industry hopes and concerns and indicate to the incoming Welsh Government how they can help us spark an economic revival by helping the hospitality sector to flourish once again.”

Sussex Inns Invests with Star at Sixth Site

Sussex Inns has expanded to six sites, taking a substantive lease at The William Hardwicke at Bognor Regis following a £275,000 refurbishment with Star Pubs & Bars.

a cracking venue in the past that has catered for all ages. We want to recapture that success with a chameleon offer providing great quality and service whatever the occasion.”

In order to appeal to the whole community, The William Hardwicke will have a broad offer that changes throughout the day including morning coffee and cake, all-day home-made food, sports screenings, and nighttime DJs, bands and dancing. The pub reopens this week creating six new jobs.

The Sussex Inns’ estate encompasses a range of hospitality venues including hotels, bars and a nightclub*. The company is now looking for further leased and freehold pubs and hotels with development opportunities in affluent villages across Southern England. Adds Brown: “After our experience at The William Hardwicke, we’d love to take more sites with Star. They have looked after us really well over a very difficult period.”

The pub boasts one of the largest gardens in Bognor. The revamp has maximised the 200-seater space, adding an outside bar serving draught beer and a 9m x 9m giant umbrella to cover much of the area in rainy weather. New gazebos at the front will provide sheltered seating for a further 40 people. Says Sussex Inns managing director Iain Brown: “The William Hardwicke is the oldest and one of the biggest pubs in the town. It’s a Bognor Regis institution and well loved by residents. The pub has been

Comments Star Pubs & Bars operations director for the South East, Dugald Macer: “We’ve been delighted to support Sussex Inns at The William Hardwicke. They’re incredibly professional operators with a real understanding of the local market. Their business model for The William Hardwicke taps into multiple revenue opportunities and unlocks the pub’s massive potential. The pub looks superb and, with staycationing on the increase, is set for a fantastic summer.”

Brrit British B itish free itish fr f id egg id range liliqui liquid

Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk

CLH Digital

Issue 53

Restaurant Collective – Bringing Together a Community survive, but thrive. Hundreds of independent restaurateurs have told us about the resources and support they need and we’ve got backing in place to start building our membership around these. This includes advice on running their business; mentorship and tips from successful operators who have been in their shoes; access to an exclusive online marketplace offering great supplier deals; and greater power and control over their online presence. It’s still early days, but we’re putting our Mentorship Programme together with the goal of pairing every interested member with someone who has been where they are now. Got Michelin aspirations? Imagine learning from someone who turned a restaurant like yours into a destination dining venue. Want to build a bigger brand? Pair up with a pro who grew from single site to a multi-site group.

The restaurant sector has been one of the very hardest hit by the Covid-19 pandemic. Industry data shows that there are around 3,000 fewer restaurants than there were in March 2020 – which is the equivalent of eight closures every day. Since the start of this year, the trend has accelerated with the independent segment suffering 2,000 closures in January and February alone. However, with a reopening roadmap now in place there are reasons to be positive with pent up consumer demand and a renewed sense of the importance of supporting local businesses and how people value their local independent restaurant, takeaway or pub. Restaurant Collective is on a mission to save the UK’s independent restaurants. We’re launching as the first of its kind member-led and owned, non-profit community, intended to champion, connect and support independent restaurateurs and other hospitality operators across the UK. We want to provide the passionate and hard-working individuals running these venues with a louder voice and to level the playing field offering guidance, deals and inspiration that enables them not just to

Whatever the day-to-day challenges, members can pop a post into our Members Forum and get immediate feedback from someone who’s been through the same issue. Besides being somewhere to share learning and tips, our community will also be a place to feel a little less alone and connect with a fellow member.

BRINGING TOGETHER A COMMUNITY As well as supporting independent restaurateurs with a range of member benefits, Restaurant Collective will look to encourage consumers to back their local independent businesses through social media activity that aims to boost footfall and keep independent outlets front of mind. We’re also building the UK’s most comprehensive Independent Restaurant Directory so that members can promote themselves to the kind of customers who care about supporting small businesses. In time, this listing will also act as the digital blueprint for your entire online presence. No more calling 15 different review sites just because you need to change your opening hours or your menu. The plan is for them to come to us! We’re going to try to connect with all the major sites so you only ever have to update your details in one place, then feeding out to everywhere you’re listed. From the start, Restaurant Collective is being championed by celebrated chef and patron, Brian J Turner CBE. He says: “The ethos of hospitality has always been to bring people together and provide them with an enjoyable and memorable experience. While this remains the case today, it’s more complex running a restaurant nowadays compared to when I opened my first venue many years ago, with significantly increased competition and attention on eating out.

Restaurant Collective is a fantastic initiative, bringing together independent and smaller operators to support one and other. It’s certainly something that would’ve been of great assistance to me and my peers when we were starting out in the industry.” Restaurant Collective is open to anyone who runs a single site venue or a small group of sites, as well as those from larger groups who are looking to connect with and support like-minded operators – plus supplier partners in a sponsorship capacity. Members will be able to influence the direction of Restaurant Collective, ensuring it provides members with value-adding services that help to grow their businesses.

BOX OUT Benefits of Restaurant Collective membership include: Mentorship from experienced operators and individuals Exclusive supplier deals in the Deals Marketplace Advice and support from fellow operators in the Members Forum Access to new staff on loan/recommendation via the Job Exchange A boost to their online presence with a unique content management tool Skills training and business inspiration for themselves and their teams in the Knowledge Base Inclusion in the UK’s largest directory of independent restaurants To sign up and for more details, please visit www.restaurantcollective.org.uk Restaurant Collective is backed by a number of founding members, including: “If we work together and benefit from each other’s advice, the hospitality industry can only get stronger and come through this even better as one!” Andrew Pern, Michelin-starred chef and gastropub owner “This has been the toughest time for hospitality and we need the whole country to get behind our campaign to save and support struggling independents.” James Tanner, owner Barbican Kitchen and The Kentish Hare

Finalists Announced for Riso Gallo Young Risotto Chef of the Year 2021 Virtual Final “That’s why I firmly believe

Danilo Cortellini, Executive Chef at The Italian Embassy

Italian Rice & Risotto Experts Riso Gallo are holding the fourth Young Risotto Chef of the Year competition final, aimed at budding chefs aged 18 -23 years, as a virtual event.

Claire Bosi, editor of Chef & Restaurant Magazine. Adriano Cavagnini, Executive Chef at the Bvlgari Hotel, London

The twelve finalists, all L2 and L3 catering students, have been invited to cook for the judges on 21st April 2021, where the winner will be named the Riso Gallo Young Risotto Chef of the Year 2021. All entrants will be cooking live in their respective college kitchens, with the judges watching remotely. Each entrant will also have ten minutes with three judges before the final, to talk about their experiences in the kitchen to date and to discuss their chosen choice of dish. The winner will be decided based on their recipe, the ten minute ‘interview’ and how they cook and plate the dish, seeing how they use their ingredients to the best advantage. In attendance at each college will be a local chef to taste the finished dishes and report back to the judges. The finalists include: Mark Sneddon – West Lothian College Robbie Maitland – City of Glasgow Lewis Douglas – North Herts College Poppy Ann Andrews – North Herts College Sophie Burton – North Herts College Orrin Perry – Reading College Alannah Marsden – Loughborough College

Fabio Pisani from Il Luogo di Aimo e Nadia in Milan Davide Degiovanni, Head Chef at Gordon Ramsay’s Union Street Café Luis Balan – Loughborough College

Francesco Dibenendetto, Head Chef at Bibendum

Brannon Underwood – Loughborough College

The regional tasting judges include:

Annabelle Green – Middlesbrough College

Adam Lestrelle – North Herfordshire College

Jon Barr – Ulster University

Carmela Sereno Hayes – Reading College

Lewis Rogers – Ulster University

Gary Guiney – Ulster University

The winner will receive an all expenses paid three day work experience at Heston Blumenthal’s renowned Fat Duck Restaurant in Bray. When safe to do so, the winner will also visit the Riso Gallo rice mill in Italy, to understand more about how the rice is grown and produced. The runner up will win a three day cooking experience with Executive Chef and Professional Masterchef finalist Danilo Cortellini at The Italian Embassy in London. The team at Il Luogo di Aimo e Nadia in Milan, have also offered a 3 day stage to one of the finalists in their 2 Michelin starred restaurant working alogside Fabio Pisani and Alessandro Negrini. The final judging panel will include; Consultant Chef Paul Gayler MBE

Stacey Ward – Loughborough College Alan Colley – Middlesborough College Andy Beattie – City of Glasgow College Gianluca Marineli – West Lothian College Jason Morrison, MD Riso Gallo UK commented; “For over 165 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. Our Young Risotto Chef of the Year has gone from strength to strength each year.” See more at www.youngrisottochef.com

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 about eligibility for your business.

smartenergygb.org

CLH Digital

Issue 53

How To Deliver An Unbeatable On-Trade Experience Post-Lockdown HEINEKEN has commissioned consumer sentiment research to forecast On-Trade behaviour post-lockdown and support operators in delivering a quality experience during the reopening period Low-tempo food occasions, premium food and drink options, as well as health and safety measures, are three key ways to enhance customer experience Delivering unbeatable quality experiences is one of the five pillars of the HEINEKEN Benefits Bar – your virtual local serving up the products, services and ideas you need to run a profitable pub business Since January 2021, HEINEKEN has commissioned regular consumer sentiment research to forecast On-Trade behaviour post-lockdown and support operators in delivering a quality experience during the reopening period. Latest research shows the majority of consumers are optimistic about the future and their confidence in visiting pubs, bars and restaurants has increased since January[1]. With 51% of people planning to visit within the first few weeks of reopening[2], it’s more important than ever to provide a high-quality experience safely and remind them of all the reasons they love your venue to encourage repeat visits. Delivering unbeatable quality experiences is one of the five pillars of the HEINEKEN Benefits Bar – your virtual local serving up the products, services and ideas you need to run a profitable pub business. HEINEKEN has shared three top tips for creating the perfect post-lockdown experience, more of which are available exclusively to its customers. Focus on low-tempo food occasions Post-lockdown, consumers feel most comfortable enjoying a cosy meal with a partner, quiet drinks with friends, or a meal with friends and family[3]. Establishing lower-tempo events within these key occasions, such as curry nights, cheese and wine pairing or Sunday roasts, will give your customers a reason to visit – as well as increase loyalty and revenue. It’s worth considering the overall ambience on top of your food and drink; upbeat or mellow background music helps set the mood, while decorations like bunting can work well for themed occasions. To help promote your events, HEINEKEN customers can access and personalise professional point of sale and digital assets via POS Direct, as part of the

HEINEKEN Benefits Bar. With 72% of pubs having an outdoor space and consumers most excited about visiting restaurants[4], there’s a huge opportunity for you to serve quality food alongside drinks. Street food is becoming more popular in the UK and partnering with a local vendor is a great way of offering customers an exciting al fresco dining experience, without adding pressure on existing kitchen facilities. You could also consider hosting a cider or beer festival over the May Bank Holidays to increase footfall and boost profit potential. It’s worth expanding your menu to offer your customers something a little different and drive revenue through trade up, for example pulled pork sliders and loaded hot dogs beyond simple burgers and sausages. Whatever you decide, it’s important to deliver consistently high standards to enhance your customers’ experience, increasing dwell time, encouraging trade up and enticing them to return again and again. Prioritise quality, with premium options for those ready to treat themselves A fresh, cold, perfectly poured pint is something that consumers simply cannot get at home and have sorely missed! 47% of customers are willing to pay more for a better quality drink[5]. A good cellar management routine helps produce quality pints, while boosting profitability. Line cleaning should be carried out to correct procedures every seven days (except HEINEKEN SmartDispense™ systems, where this can be extended to six- or even twelve-weekly) and cellars should be kept at a constant temperature of 11-13°C – with cooling equipment topped with water and fans and condensers free from dust and blockages. 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. Consider starting with a smaller draught range upon reopening, particularly for cask beers; we’d recommend starting with an amber ale as these hold a 67% volume share of the category[6]. Your staff are the gatekeepers to great experiences, so taking the time to train them and refresh their knowledge after lockdown is worth its weight in gold. From delivering the perfect serve to recommending dishes or drinks pairings, knowledgeable and friendly staff enhance your customers’ experience while boosting revenue. Hello BEER is an easily-accessible staff training app providing courses in beer and cider quality, available to all, and free via the HEINEKEN Buying Club – one of many experience-enhancing tools within the HEINEKEN Benefits Bar. Over a third of consumers also plan to make their On-Trade visits more special by choosing premium drinks and food options[7], so make sure to capitalise on their desire to trade up. Premium lagers like Birra Moretti, whose light carbonation complements almost all dishes, are a

great match for food and appeal to consumers looking to treat themselves to a more premium beer. At the same time, 42% of consumers are excited to try new drinks brands[8], so experimenting with packaged options is a clever way to enrich your range at a relatively low-risk. Whatever the drink, it has to be better than what consumers usually have at home to remind them why they’ve come out to the On-Trade. Reassure customers of their health and safety in your venue Health and hygiene protocols are integral to boosting consumer confidence and creating a safe On-Trade experience post-lockdown. With over two thirds of people feeling regular anti-viral cleaning, enforced social distancing and PPE will remain very important for pubs and bars[9], it’s important to communicate the measures you’re taking to keep everyone safe. From ensuring you have enough staff to sanitise tables between covers and collect empties, to accessing safety and reopening POS via HEINEKEN’s POS Direct, there are several ways you can implement safety measures and easily reassure your customers. Ordering and payment apps like Swifty provide an invaluable way to build confidence without interfering with daily operations, enabling you to focus more on your guests’ experience and value-adding activity too. Communication will be key to re-engaging consumers post-lockdown; use your website and social media channels to promote current health and safety measures, advertise any outside space and highlight special food and drink events, all of which will help facilitate a quality On-Trade experience – ultimately driving footfall, loyalty and revenue once restrictions allow. For more information on the HEINEKEN Benefits Bar and growing your business, visit: https://www.heineken.co.uk/our-pubs/make-heinekenyour-supplier/ [1] HEINEKEN Consumer Sentiment Research. Sample – Toluna 23rd Feb 2021, N=421, Question ‘How comfortable do you feel about doing the following post lockdown?’ [2] 2021 Hospitality Consumer Forecast. Sample size: Jan 2021: 3,000 [3] HEINEKEN Consumer Sentiment Research. Sample – Toluna 23rd Feb 2021, N=390, Question ‘How comfortable do you feel about doing the following in pubs and bars post lockdown?’ [4] 2021 Hospitality Consumer Forecast. Sample size: 2,992 [5] CGA Drinks Premiumisation 2020 Report [6] CGA MAT data, Total GB, March 2019 [7] HEINEKEN Consumer Sentiment Research. Sample – Toluna 23rd Feb 2021, N=390, Question ‘The following statements are about visiting pubs and bars post lockdown. How much do you agree with them?’ [8] HEINEKEN Consumer Sentiment Research. Sample – Toluna 23rd Feb 2021, N=390, Question ‘The following statements are about visiting pubs and bars post lockdown. How much do you agree with them?’ [9] HEINEKEN Consumer Sentiment Research. Sample – Toluna 20th Jan 2021, N=217

Slow Start For Hotel Transactions But Market Set to Strengthen as Year Progresses Says Report

Total European hotel transaction volume fell by 69% in the year of the pandemic following a record high the previous year when €27.1bn-worth of hotel deals were struck.

hotel investment volume for the year reaching €1.7bn. Munich was its most favoured city with €501m-worth of transactions.

According to the annual European Hotel Transactions 2020, published this week by HVS and its brokerage and investment services division HVS Hodges Ward Elliott, hotel transaction volume reached €8.5bn last year with single asset transactions accounting for 65% totalling €5.5bn, and portfolio deals representing 35% at €3bn.

Looking ahead HVS expects that the second half of 2021 will begin to show signs of transaction volume recovery as economic support programmes fall away and loans come up for refinancing, but the bulk of the recovery is likely to happen in 2022 in parallel with rising hotel revenue streams.

Before the pandemic 2020 was set for record transaction levels. The year started strongly with transactions in January and February up 2.5% on 2019 with volumes of €2.7bn and a 1.8% rise in average sale prices per room to €170,000. Subsequent lockdowns across Europe coupled with limited availability of debt financing pushed transaction levels down -66% with only one type of buyer, high net worth individuals, investing in larger volumes of hotels than in the previous year. A total of 201 European hotels and more than 44,000 rooms exchanged owners in 2020. The UK retained its position at the top of the transaction table, posting the highest level of investment volume across Europe with a total of €2.1bn (£1.8bn). Some €1.6bn-worth (£1.4bn) of UK transactions were London-based. Germany maintained second place in the transaction rankings, with total

“The full impact of the pandemic is expected to affect the transaction market later this year with an increase in distressed debt and opportunistic investment ahead of a gradual market recovery. However, the majority of volume recovery is expected in 2022 as immunisation programmes are completed and the leisure and corporate travel sectors start to recover,” commented report author Shaffer Patrick, associate, HVS Hodges Ward Elliott, London. “There is still a huge weight of capital looking to invest in hotels, and the availability of distressed acquisition opportunities is likely to be significantly less than anticipated when the pandemic began, which will support recovery in asset values. Many owners may try to hold on longer to benefit from recovering pricing before they sell,” added Patrick. Download a copy of 2020 European Hotel Transactions by Shaffer Patrick at www.hvs.com/article/9045/2020-european-hotel-transactions/

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.

Ensure Pubs are Pest-Free as Lockdown Eases 24

CLH Digital

Issue 53

action.

“They have a duty of care to keep environments safe and clean. An integral part of that is ensuring compliance with relevant regulations. “Legislation such as the Prevention of Damage by Pests Act 1949 puts the onus on landowners to control rodent infestations on their premises as well as compelling food businesses to give notice to local authorities if a pest infestation is discovered. “The Act gives local authorities the power to halt operations and serve improvement notices if an infestation is not dealt with quickly and fully. The Food Hygiene Regulations are also important; the presence of pests on food preparation surfaces is unacceptable and a local authority EHo will want to see that any occurrence of pests is being dealt with swiftly and effectively.

A national trade body has issued advice on pest control for pubs as they reopen to the public. British Pest Control Association (BPCA), is urging companies to ensure they are compliant with legislation and their premises are safe, clean and pest-free as lockdown restrictions lift. A free online guide ‘Becoming Pest Ready’ is available at the Association’s website (bpca.org.uk/pestready) and includes detailed advice to help pub landlords ensure they are ready to reopen. BPCA members offer a range of professional pest control services, to help prevent infestation and ensure early detection and control of pests. Head of Technical at BPCA, Dee Ward-Thompson, said: “A vital part of the reopening process for pubs is ensuring their premises are ready for

“All this means that as our economy reopens, pub owners need to ensure their premises are checked for pests and pest control maintenance cycles are reintroduced to ensure they are fully compliant.” Before reopening, BPCA recommends reviewing protocols followed while the building was empty to assess the likelihood of a pest infestation. There are four points to consider when preparing to reopen an empty building: • Did you do everything you should and could have done when you closed your business? Secure food storage, working pest management equipment, a thorough clean down and blocking access points such as broken air vents will all help prevent a pest problem. • Did you keep your pest management supply going during lockdown? If yes, you should be in a good position to reopen safely. If not, a worst-case scenario is returning to discover a pest infestation that has been able to thrive

over several months. • Have you regularly inspected your site for signs of activity? Essential maintenance checks need to include identifying possible signs of an infestation. • Have you downloaded the BPCA ‘Becoming Pest Ready’ guide and ensured you have all the required measures in place? Working alongside a pest management professional, the guide will help ensure your premises are compliant and ready to reopen. In the UK a raft of legislation is in place to ensure businesses – particularly in the hospitality and food sectors – work in clean and hygienic conditions, with regulations covering everything from storing and disposing of refuse to managing food waste and controlling pests. Dee added: “Underpinning the implementation of legislation is the Hazard Analysis and Critical Control Point (HACCP) principles, which expects businesses to undertake regular monitoring for signs of pests and to tackle infestations, as well as keeping records of any incidents and measures put in place to prevent or control pests. “Our members are professionals who can help pubs prepare to reopen and offer advice on creating a pest control maintenance cycle to help ensure compliance. “Some of our members also offer remote monitoring, which can be a useful tool if premises are likely to remain empty for a while before businesses can get back up and running. “Remote monitoring can enhance what your pest controller offers by alerting them if pests such as rats or mice move in.” BPCA members are trained, qualified and audited to the British Standard in Pest Management BS EN 16636. For more information about pest problems, or to find a BPCA member, visit: www.bpca.org.uk/find

Scotland’s Hospitality Leaders Calls for Faster Reopening Scotland’s hospitality and tourism leaders have criticised the Covid restrictions which currently prevent the sectors' reopening. The criticism follows the easing of England's lockdown rules with pub gardens and restaurants among the places able to reopen. Waiting two weeks before reopening will come at a cost to Scotland's economy of £20 million, they warned. Earlier this week First Minister Nicola Sturgeon gave an update on changes to COVID-19 restrictions, saying that while the data will continue to be monitored, there is now extreme confidence that parts of the country currently in level 4 will move to level 3 on 26 April. Island communities currently in level 3 will likely remain at that level for three further weeks. Updated Strategic Framework Protection Level tables have been published showing the route map for future easings. These include new limits on attendance at public events tailored to individual settings based on available space for physical distancing from Level 2 and below. Self-assessment guidance will be published to enable businesses to calculate the specific limits for their premises. The First Minister also confirmed the Stay Local requirement will be lifted from Friday 16 April, which will allow travel anywhere within Scotland for the purposes of outdoor socialising, recreation, or informal exercise. In addition, from the same date, rules for meeting people outdoors will change to allow a maximum of six adults, from up to six households. Read more here. In response to the announcement the SLTA reiterated its disappointment that Scotland’s bars, restaurants and cafés will still not be able to serve alcohol indoors until the licensed hospitality industry begins to reopens to some extent later next month.

SLTA managing director Colin Wilkinson said that while his organisation welcomed yesterday’s announcement by First Minister Nicola Sturgeon to lift restrictions on travelling around Scotland and allow people to meet up in larger groups outdoors from Friday, it will do nothing to help the vast majority of licensed trade businesses. "We appreciate the baby steps and the continuing need for caution but for most opening on April 26 will simply be unviable and that’s without taking into account the unpredictable Scottish weather. Even many businesses with suitable facilities to serve people customers outdoors have decided to wait until May 17 when the industry will be able to open until 10.30pm indoors with alcohol permitted and, for outdoors, until 10pm. "We are now urging the Scottish Government to consider loosening these restrictions to give our industry a fighting chance. England has reopened its hospitality industry so let’s fall into line with our colleagues south of the border." According to a recent industry report, only 22.9 per cent of licensed premises in Scotland have designated outdoors areas and many of these are small areas with only a few tables. Mr Wilkinson added:"By our reckoning it will not be viable for about two-thirds of the licensed trade to reopen on April 26." He said that while eligible businesses may be entitled to one-off cash “restart grants” from local councils, Covid restrictions will continue into June and beyond, leading businesses further into debt. The typical small hospitality business has taken on between £60,000 and £90,000 in bank debt and deferred bills as of February this year just to survive Covid – and the debt is rising with every week of low or no income.”

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!”

Issue 53

CLH Digital

Issue 53

Drinks Dispense and Cellar Management

CLH Digital

“ 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.

CLH Digital

Drinks Dispense and Cellar Management Issue 53

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

Cleaning, Hygiene and Infection Control Issue 53

CLH Digital

Enhance the Perception of Clean with a Venue That Smells Great the worst odours in a building, improving the air quality and freshness throughout premises brings many benefits. “Restaurant and pub managers should not overlook the power of scent in the workplace. Choosing the most appropriate fragrance to apply throughout a building can help create a happier and more relaxed experience for staff and guests, says Mark Wintle. “After all, shopping centres and high-end retailers have been using ambient scents to positively influence customer perceptions for years. P-Wave has worked with leading fragrance houses to develop a range of well-researched and consumer-tested popular fragrances. “As innovators in the air freshening industry, P-Wave understands that cleanliness and hygiene are the most important aspects of managing premises, but with the heightened awareness created by Covid-19, restaurant and pub managers need to action every option available to ensure safety and reassure employees and visitors,” says Mark.

WASHROOM FOCUS Now that there is a roadmap for coming out of lockdown, restaurant and pub managers need to ensure that premises are not only clean and safe, but also restore confidence for returning staff and diners. First impressions count, and can begin before people even see if a venue is clean. The sense of smell is the strongest of the five senses and one of the body’s front-line defence mechanisms, designed to set off alarm bells if a foul smell is detected. According to research, 75% of all emotions generated each day are due to smell, and we are therefore 100 times more likely to remember something we smell over anything we hear, see, or touch. A bad smell is a warning of a bad experience to come. “Many restaurants and pubs have been closed for months, and while they might have been cleaned, air quality will be poor, and with a reduced frequency of cleaning routines, they will not smell as fresh as they should,” says P-Wave® Sales and Marketing Manager Mark Wintle. “People’s trust in the cleanliness and safety of a venue can be negatively impacted if it smells bad, as they will wonder why, and suspect that it is not hygienic.” Foul smells in any building are typically caused by the presence of bacteria which has been left to grow through either inadequate or infrequent or cleaning procedures. While the washroom may be the cause of

In all premises, to feel safe, consumers need to see – and smell – that the washroom is immaculately clean, but poor plumbing or maintenance, or an inadequate cleaning regime can lead to unfortunate odours which are unlikely to receive 5-star reviews. However, in urinals it is the actual minute-by-minute usage that can cause the biggest problem. “We’ve been solving the most common hygiene issue in urinals for years, as randomly splashed urine causes a headache for cleaners, plus a bad smell and a reduction in hygiene standards. “But there’s something even more important at this unprecedented time. According to The World Health Organisation (WHO), Coronavirus can spread in an infected person's urine. This is called ‘viral shedding’, which means that if traces of contaminated urine become aerosolised and inhaled while using a urinal, the disease can infect others in the washroom1. That’s why P-Wave recently delivered a new angle on splash prevention, coupled with a major step forward in urinal deodorising technology with the launch of a new highly fragranced urinal screen.” To ensure washroom cleanliness and hygiene it is worth installing bioenzymatic cleaning solutions in cisterns. They release billions of beneficial bacterial to consume bio-materials that cause odours, keeping the bowl clean, blue and fresh, while also reducing water consumption by displacing water that would normally be present.

Toilet bowls should not be overlooked, and there are passive highly fragranced solutions which can be clipped over the outside of the toilet rim (under the seat) or hung anywhere.

PASSIVE AND ACTIVE AIR FRESHENERS Passive air fresheners are ideal for smaller areas where consistent fragrancing is important. From simple, highly fragranced units for installation in bins, the back of doors, under a desks or in washrooms, to more powerful units which can be placed near a door or any space with good air flow, the open-air design ensures maximum surface area exposure for effective and efficient fragrance release. Active air fresheners replace aerosols and are better for the environment. Systems are available to freshen small, medium and large spaces. Discrete wall or ceiling mounted systems can comprehensively freshen up to 16m3, and feature an intelligent fan which powers down when the lights go off to conserve the battery. For use in toilet cubicles, lifts, gyms and spas or even on a desk in an office, another motion-actvated solution delivers more targeted, clean and efficient air freshening in small spaces exactly when and where it’s needed, reducing fragrance overload, nasal fatigue, and aerosol residue. Also available are powerful, yet silent active fresheners which feature advanced micro-diffusion technology. Delivering coverage from 200m3 to 1200m3, one option features bluetooth control and advanced programming via smartphone or tablet, while the largest, features fully adjustable start/stop, diffusion and stand-by intervals as well as a weekend on/off function. “When specifying air freshening solutions, restaurant and pub managers also have the environment on mind and only choose and install products and consumables that are 100% recyclable,” says Mark. “As restaurants and pubs reopen, there’s no doubt that first impressions are hugely important and restore confidence. Owners and managers need to do all they can to ensure that staff and guests trust that premises are hygienic, safe and clean. Now is the time to address cleaning and maintenance issues, but also to ensure that premises smell clean and have a pleasant and inviting ambience.” For further information visit www.p-wave.co.uk 1 https://www.who.int/docs/default-source/coronaviruse/who-china-joint-mission-on-covid-19-final-report.pdf

Groundbreaking Health Technology Products Will Support Hospitality Reopening A UK business partnership is bringing health technology to the hospitality industry to support businesses as the easing of lockdown restrictions begin.

Technology proven to kill viruses and bacteria including Covid 19 at prices that don’t damage your profits

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 their premises and delivery vehicles without the use of chemicals.

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 Medklinn International, the health technology compa- • Neutralising allergenic organic compounds such as pet ny that has pioneered research and development into dander and the protein in the faeces of dust mites, which are often the cause of allergies negative ionisation and ozone in the sterilisation process, already provides air and surface sterilisation Medklinn UK will offer a range of air and surface solutions in ASIA, the USA, Canada, Australia and sterilisers designed for business use including: Germany. Now the business is set to launch in the UK. • Permanent units for spaces up to 1,000 sq ft such as Daniel Lu, chief technology and innovation officer hotel guest rooms, washrooms, offices and classrooms of Medklinn International, said: “We are looking for- • Permanent units for large spaces of 3,000 sq ft or ward to bringing our health technology to the UK. more such as hotel corridors, washrooms, restaurants, The announcement from the team at Fujita Health halls, offices, exhibition centres, supermarkets, food proUniversity in Japan further demonstrates that ozone cessing and manufacturing plants sterilisation technology is a viable alternative to the • Portable units for ad hoc treatments of indoor odours use of chemicals for disinfection.” recommended for hotel guest rooms, restaurants and facilities management Steve Jones, Brand Manager Medklinn UK, said: “We’re really excited to be launching Medklinn UK. It will also offer ozone water systems (for washOur products are already used by some of the lead- rooms, industrial kitchens, food processing factories) ing global brands in the hospitaland integrated sterilisation systems ity industry, including Hyatt, (for public washrooms, food proMandarin Oriental and cessing and F&B outlets and superSingapore’s Changi Airport. We markets). believe that they will be particuThe consumer range from larly useful as we make steps Medklinn will feature two products towards easing restrictions and - one suitable for the home and reopening the UK following the travel and one for use in vehicles. lockdowns over the past 12 For further information about months.” Medklinn UK please visit In addition to the latest breakuk.medklinn.com or contact through in neutralising coronmedklinn@tunnelight.net. avirus particles, Medklinn

Versa Air+Surface Sterilizer Effective against

Bacteria & viruses

VOCs & toxic gases

Bad smells

Cross infections

Allergens

Mould

Cost effective solutions for spaces 250sq ft - 3000sq ft and vehicles

www.uk.medklinn.com

Distributed by Tunnelight, Telford, UK | medklinn@tunnelight.net

CLH Digital

Cleaning, Hygiene and Infection Control

Issue 53

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 products”, 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

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 53

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.

CLH Digital

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

APP

02 ROVED 2

CLH Digital

Cleaning, Hygiene and Infection Control

Issue 53

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

CLH Digital

Issue 53

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 53

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

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

What can the ConnectSmar ConnectSmartt® platform do for your your restaurant? Learn more more at:

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

CLH Digital

Issue 53

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.

CLH Digital

Issue 53

Outdoor Spaces

Creating Kerb Appeal: Food Safety Expert Gives Advice On Outdoor Dining With the government gradually easing lockdown restrictions across the UK, restaurants and pubs are once again rushed off their feet. Despite the current 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.

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 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. 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. 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. 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 alleviate 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

Café Culture - Pavement Profit

et as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

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 budg-

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

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. 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.

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.

Outdoor Spaces

Issue 53

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

FOLLOW FOLL OW W US

CLH Digital

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

Issue 53

CLH Digital

Discover How a Canopy Can Increase your Profits

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.

day eating area”.

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. 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 5year period the licensee will own it outright. It is also very tax efficient.

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”.

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”

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

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.

Zenith’s canopies are available in a variety of modular, shapes, sizes and colours.

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

For further information contact Zenith Canopy Structures Limited, T: 0118 978 9072 E: info@zenithcsl.com or visit www.zenithcsl.com

Environmentally Sustainable, Ecodek Solid Decking Boards 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 environments.

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.

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.

CLH Digital

Issue 53

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

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:

Outdoor Spaces

Issue 53

CLH Digital

Space-Ray - We Know Heat 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 elements, making sure your heaters stay in top working condition no matter the weather conditions. 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 at info@spaceray.co.uk, www.spaceray.co.uk or 01473 830551

Seating with Wider Appeal from ILF Chairs make your customers want to come back?

Never fear, ILF Ltd. have the solution with a comprehensive selection of outdoor chairs and tables in many finishes and colours which we are able to supply quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use. 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

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

CLH Digital

Issue 53

Products and Services

Celebration Packaging Introduces New Range of Reusable, Microwavable Hinged-Lid Food Containers (deep) round container will soon be available. Custom shapes and sizes are also available, and the containers can also be embossed with branding, subject to tooling charges. The new range is microwavable and the rectangular range features air vents in the sides and top lid to allow steam to escape when the food is being microwaved. To make the products reusable, they are top-rack dishwasher-safe, so can be used many times. Putting reuse at the front of ‘reduce; recycle; reuse’

“Over the few past years, the mantra for those paying attention to environmental sustainability has been: ‘reduce; recycle; reuse’, but least attention has usually been paid to the reuse aspect,” says Nick. “This new In response to customer demand, Celebration food-grade PP hinged-lid container range delivers on all Packaging is pleased to announce that is now able to three priorities as it significantly reduces the amount of offer customised reusable, microwavable hinged-lid food plastic used in busy kitchens, can be 100% recycled at containers for back of house / kitchen food prep applithe end of its life, and is reusable. cations. The reusable containers are made from virgin polypropylene (PP) and can be sent for recycling. “Switching to reusables in high-traffic kitchens significantly reduces the amount of plastic being used when “We have been offering tailor-made single-use foodreplacing single-use packaging,” says Nick. “We calculatservice packaging products to customers for decades,” ed that one customer who uses the rectangular product says Celebration Packaging Managing Director, Nick is saving in excess of 30,000 kgs of plastic per year by Burton. “Before lockdown, some of our major high switching from their previous single-use container to street foodservice customers were looking to move the new reusable product. The amount of plastic saved away for single-use disposable plastic packaging and find obviously depends on how many times the new reusable solutions. They approached Celebration reusable product is used before being sent for recycling, Packaging to discover what we could offer. but as the range is also manufactured here in the UK, “Trials have been successfully concluded with two switching to these products substantially reduces an major high street foodservice businesses and we are operator’s carbon footprint.” proud to now announce the launch of a reusable, Further increasing the versatility of the new PP microwavable range which would provide a solution for microwavable and reusable range, filled containers can pre-serve portion control in meal preparation.” also be placed in a freezer if required. The new products are made from high-clarity virgin “As problem solvers in foodservice packaging, PP, which allows users to easily identify contents, speedCelebration has been seeking more sustainable soluing up meal preparation and avoiding service errors. The tions since launching our EnviroWare® range over 13 packaging is easy to use, as it is delivered nested and years ago,” Nick concludes. “We are proud that this latstackable, enabling speed of service, and features easy est, proven innovation successfully adds value back-ofopening lid tabs and a hinged lid. house, while also enabling operators to improve their Perfect for portion control, both the rectangular and sustainability credentials.” round containers have 200ml capacity, and a 400ml For more information, visit https://bit.ly/3soolAH

JURA - Speciality Coffee

For lovers of speciality coffee, the updated WE8 automatic coffee machine is now even more perfect. The WE8 now prepares twelve different specialities at the touch of a button. It now offers macchiato, espresso doppio, special coffees and hot water for green tea at the touch of a button. The new fine foam frother is made from the highest quality materials and has a stunning look and feel. Specially designed for the preparation of speciality coffees with milk foam, it makes cappuccino and other beverages with the very best fine textured foam every time. Recommended maximum daily output 40 cups per day.

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.

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

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.

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.

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

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

The TEAPY mug lid keeps the infusion hot, providing the brewing condi-

Visit www,teapy.co.uk or see the advert on page 5.

Anything’s Possible with Saniflo 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 to Bounce Back New Cuts to NEW YORK BAR Collection 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

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.

City’s buzzing nightlife. Drawing upon the skylines and bar culture of New York, the decorative ‘Manhattan’ cut picks up on the up-and-coming 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, scratch-proof 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

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

Issue 53

CLH Digital

Issue 53

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 53

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

CLH Digital

Design and Refit

Issue 53

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

Issue 53

CLH Digital

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

Insolvency Statistics Defy Gravity Again, But For How Long? Company insolvency statistics continue to defy gravity but IVA increase shows that personal finances are beginning to take a hit

This comprised 883 CVLs, 25 compulsory liquidations, 74 administrations and 10 CVAs. There were no receivership appointments.

Insolvency figures released today* by the Government’s Insolvency Service show a 20% drop in corporate insolvencies compared to March last year, and a 37% drop compared to March 2019.

There were, on average, 6,388 IVAs registered per month in the three-month period ending March 2021, 24% higher than for the three-month period ending March 2020 and 2% higher than the three-months ending March 2019.

Conversely, Individual Voluntary Arrangements (IVAs), used by individuals in personal financial difficulty, were up 24% for the three months to the end of March 2021, compared to the threemonth period ending March 2020.

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

Corporate insolvencies Leading restructuring and insolvency professional, Peter Hart from PKF GM (pkfgm.co.uk) said: “While on the surface any fall in insolvencies looks like positive news, we think the figures mask the reality. Government support to protect jobs, businesses and the economy means that many underperforming businesses that might have entered insolvency for reasons unrelated to Covid, are still trading. As a result the level of company failures is now far lower than we would expect to see in a ‘normal’ economy. With Government support tapering off, restrictions on enforcement action (such as winding-up petitions) being lifted, and an increased working capital requirement on re-opening, there will be multiple added pressures on businesses in the coming months; those that weren’t in robust financial health before Covid, but have been kept afloat by the Government’s support, codul begin to feel the pinch quite quickly. It’s critical businesses act early and seek advice if they are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to continue trading and recover.”

PERSONAL INSOLVENCY LEVELS Peter Hart added: “The uptick in IVAs is an indicator that personal finances are coming under increasing pressure after a year of lockdown and furlough. It’s hard to tell from the data, but it’s possible that company owners and directors that have been unable to access government support, as well as those that have lost their jobs, are entering formal arrangements such as an IVA to deal with mounting debts. As the economy starts to reopen, many businesses are banking on pent-up consumer demand to make up for lockdown closures. But this increase in IVAs suggests that, whilst savings have undoubtedly grown for many during lockdown, a significant number of people have found their personal finances seriously weakened. It remains to be seen whether the anticipated consumer demand will match expectations.”

A MESSAGE TO COMPANY DIRECTORS Peter Hart added: “There are plenty of proactive things you can do now to build resilience into your business for the postCovid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.” “For those businesses who are reopening over the next few weeks, now is a good time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.”

MARCH 2021 INSOLVENCY NUMBERS - BREAKDOWN The number of registered company insolvencies in March 2021 was 992, 20% lower than the number registered in the same month in the previous year (1,236 in March 2020).

KICKSTART SCHEME HELPING TO SUPPORT HOSPITALITY Your Hospitality business can benefit from a FREE 6-month work placement from a 16-24yr old. 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

CLH Digital

Property and Professional

Issue 53

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

W! NE

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

W! NE

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

W! NE

PRICE: £330,000

TORRINGTON, DEVON

WIVELISCOMBE, SOMERSET

LEASEHOLD

REF: 3938

PRICE: NIL INGOING – NEW LEASE

W! NE

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.